Italian plum crisp

 I made this last night from my plums off our tree and it was a huge hit so I want to remember the recipe!

Preheat oven to 350 degrees

-2-3 cups quartered Italian (small) plums

-1/3 cup pure maple syrup

-1 tsp vanilla

-1/2 tsp cinnamon

-1/4 tsp cloves

-3 Tbsp corn starch 

Mix above together in a bowl until all the fruit is coated.  Pour in a buttered 9X9 pan. 

Combine the following in a food processor with blade:

-1/2 cup and 1/8 cup flour

-1/4 cups rolled oats

-1/4 cup brown sugar

-1/8 cup white sugar

-1 stick cold salted butter cut into cubes

1/4 cup sliced almonds

Pulse until mixture looks lumpy and starts to stick together.  Pour over top off fruit and cook for 35-45 minutes.  Fruit should be bubbly and the crisp topping should be starting to brown around the edges.

Garlic lemon grilled shrimp

-large bag peeled and uncooked frozen shrimp, thawed

-1 lemon zested

-1 lemon juiced

-4 large cloves garlic, finely chopped

-1Tbsp Italian seasoning 

-1/4 cup white cooing wine

-1 1/2 tsp salt

-pepper

-1/4 cup olive oil 

Place thawed shrimp in a large bowl and pour oil, salt, garlic, pepper, Italian seasoning, white wine and lemon zest. Stir to coat all the shrimp with the marinade. Marinate for 30-60 minutes. Squeeze lemon juice over shrimp and toss again to distribute. Marinate for another 5 minutes and then thread shrimp onto metal skewers. Pierce through just above the tail and toward the top so the shrimp will lay flat on the grill. You should have about 4-5 shrimp on each skewer. 

Reserve marinade and transfer to a small saucepan and bring to a boil. Let boil for 2 minutes and then turn down to simmer until it reduces by half. Preheat your grill to smoke and smoke the skewers for 10 minutes. Remove the skewers and keep warm while you turn the heat up 350 degrees. Place skewers back on the grill and cook for 3 minutes and then flip the skewers and cook for two more minutes or until all shrimp is pink. Remove shrimp from skewers and place on a platter. Pour the reduced marinade over the top and serve immediately. 

Chicken in sundried tomato cream sauce

This recipe is so good and the sauce is amazing! I serve it with mashed potatoes so you can use the sauce as a gravy. I promise you will want to drink it!

INGREDIENTS:

• 8 chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup basil leaves, chiffonade

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Season chicken thighs with salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
7. Serve immediately, garnished with basil.

Recipe from damndelicious.com

Classic French Croissants

This was the main recipe I based my croissants on:
https://www.weekendbakery.com/posts/classic-french-croissant-recipe/https://www.weekendbakery.com/posts/classic-french-croissant-recipe/
Warning: you need a kitchen scale for this recipe!
However, since I was unwilling to spend THREE DAYS on making croissants, I made the following alterations.
I started the recipe first thing in the morning, at like 8 or 9 am. I put the dough together as described, then allowed it to chill for 12 hours. Before getting in bed that night, I rolled the butter into the dough, allowing it to chill for 20 minutes between each roll out, rather than a half hour. Then I let it chill over night. 
Also, between lamination layers I brushed a very tiny amount of cold water because I read that gives you extra puff.
The next morning, I shaped my croissants and allowed them to rise. I added frangipane (almond paste) in the center and sliced almonds on top after the last egg wash to half of my croissants, and a simple chocolate ganache to the center of the other half, to further fancify my croissants.

The Celsius/convection oven setting calculation was a little confusing, so I preheated my (conventional) oven to 430F, immediately reduced it to 400F as soon as they went it, kept it there for 10 minutes, and then further reduced it to 375 for another 8 minutes.


When making the dough, another options is to activate the yeast in the warmed water for 5 minutes, then add it to the other ingredients. Allowed it to rise until it doubled in size, then rolled it into the square and chilled it for an hour instead of overnight both times it says to do so. This way is a lot faster, but the texture of the pastry and definition of the layers is much better if you wait the 12 hours.

The frangipane was
3 tbsp SOFT unsalted butter
1/4 cup white sugar. Cream those then add 1/2 cup of almond flour, 1 egg and 1 tsp vanilla. Mix those then add 1 Tbsp white flour.

The chocolate ganache was
1/2 cup heavy whipping cream. Heat in the microwave 1 minute until HOT. Add 6-8 oz semisweet chocolate chips. Stir until smooth.

Marianne's Fresh Strawberry Pie

I made this for my neighbor the other day and she declared: "This is the BEST pie I have ever eaten in my entire life!" I decided I should post it. :)

Marianne's Fresh Strawberry Pie

Use this pie crust recipe: https://www.joyofbaking.com/PieCrust.html

Bake for 20 minutes at 400 degrees, until lightly browned at the edges.

Filling:

In a saucepan, combine:

1 1/2 cups crushed fresh strawberries

3/4 cups sugar

1/4 tsp lemon juice

2 tsp cornstarch

2 Tsp water

Heat until boiling, stirring continually until sugar dissolves and mixture thickens slightly. Allow to cool. Pour over 3 pints fresh strawberries, whole and cut in half (the larger ones). Toss to combine. Pour into baked, cooled pie shell. 

Top with heavy whipping cream whipped with vanilla and 2 Tsp of sugar. 

Tip: make with the sweetest, freshest berries you can find. Preferably from a farm, your backyard, or a market. It's not worth making this unless they're at their best. 

Enjoy pure summer!

Moroccan Vegetarian Tangine

I made this for a dinner party and served it with naan bread, plain yogurt, and rice. It was scrumptious and easy!

INGREDIENTS

• 1/4 cup Private Reserve extra virgin olive oil, more for later
• 2 medium yellow onions, peeled and chopped
• 8–10 garlic cloves, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 large russet potatoes, peeled and cubed
• 1 large sweet potato, peeled and cubed
• Salt
• 1 tbsp Harissa spice blend
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 2 cups canned whole peeled tomatoes
• 1/2 cup heaping chopped dried apricot
• 1 quart low-sodium vegetable broth (or broth of your choice)
• 2 cups cooked chickpeas
• 1 lemon, juice of
• Handful fresh parsley leaves

---

INSTRUCTIONS

1. In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
2. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
3. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
4. Add tomatoes, apricot and broth. Season again with just a small dash of salt.
5. Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
6. Stir in chickpeas and cook another 5 minutes on low heat.
7. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
8. Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. Enjoy!

Slow Cooker Sweet Potato and Black Bean Enchiladas Recipe: Food Network

These slow cooker enchiladas are super flavorful, healthy, and easy to make ahead. The tortillas end up chewy and delicious! From the Food Network. 

Ingredients:
Filling:1 red pepper, seeded and diced
1 medium sweet potato, peeled and diced
1 yellow onion, diced
1 (15 oz) can black beans, drained and rinsed
1 tsp granulated garlic powder
1 tsp chili powder
1 tsp regular or smoked paprika
1/2 tsp ground cumin
1/2 tsp salt

Enchilada Sauce:
2 tsp extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
1 tsp granulated garlic powder
1/4 tsp ground cumin
1/4 tsp dried oregano
1/8 to 1/4 tsp cayenne, to taste (optional)
1/4 tsp salt
1/8 tsp ground black pepper
1 (15 oz) can crushed tomatoes
1 cup vegetable or chicken broth

Directions:
Filling:1. Add red pepper, sweet potato, onion and beans to a large bowl. Toss with garlic powder, chili powder, paprika, cumin and salt. Set aside.

Enchilada Sauce:
1. In a large pot, heat oil over medium heat. Add onion and cook for 3 minutes, until fragrant and starting to turn translucent. Add garlic and cook for 1 minute longer, until fragrant. Stir in chili powder, garlic powder, cumin, oregano, cayenne, to taste, if using, salt and pepper. Toast the spices for 30 seconds, until fragrant and sizzling, then pour in crushed tomatoes and broth. Bring mixture to a boil, reduce to a simmer, cover and cook for 20 minutes.

2. Carefully pour the enchilada sauce into a blender or food processor, or use a hand blender directly in the pot, and blend on low speed (low speed important for hot mixtures) until smooth.

3. Assemble enchiladas with a bit of sauce, a large scoop of filling in the bottom of each tortilla. Layer into the slow cooker pan, putting sauce and cheese between layers. Top with the remaining sauce, filling, and cheese.

4. Cook two hours on high. Serve with sliced avocadoes, lime, and fresh cilantro. 

Grilled shrimp scampi

I saw this recipe on Food network and thought it sounded so yummy and super fast! 

Ingredients

2 pounds thawed frozen peeled and deveined large shrimp, tails removed

6 tablespoons unsalted butter, cut into cubes

2 tablespoons dry white wine

4 cloves garlic, chopped

Zest and juice of 1/2 lemon

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

1/2 cup fresh parsley leaves, chopped

Pasta, rice or grilled bread, for serving

Directions

1. Prepare a grill for high heat.
2. Layer two 18-inch-long pieces of foil on top of each other. Put the shrimp, butter, wine, garlic and lemon zest and juice in the center of the foil. Sprinkle with the red pepper flakes, 3/4 teaspoon salt and a few grinds of black pepper. Bring the long sides of the foil together in the middle and fold them over each other to seal. Fold each of the short sides up, making sure the packet is completely sealed. 
3. Place on the grill and cook until the shrimp are fully cooked and the sauce is bubbling, about 9 minutes. Stir in the parsley and serve over pasta, rice or grilled bread.

Homemade ricotta cheese

Recipe from champagnetastes.com

4 cups whole milk
1/3 cup lemon juice or vinegar
1tsp salt
Cream to taste

Total prep time 30 mins
Yields about 1 cup of cheese so double or triple if you need more.

Heat 4 cups whole milk in the microwave for 9 minutes or heat to a simmer on the stove. Remove from heat and immediately add the lemon juice (for a sweeter taste/ricotta) or distilled white vinegar (if you want to make cottage cheese/more neutral flavor). It will immediately begin to curdle. Let it sit for 10-15 minutes and then drain through a fine mesh strainer. Let it strain for at least 5 minutes but up to an hour if you want a drier cheese. Then pour in an air tight container and stir in salt and cream if desired to add moisture and creaminess. Store in the fridge for up to 5 days.

Quarantine Homemade Pizza

Along with other productive and important things I've been doing during quarantine: I've been tweaking my pizza recipe. Of course, Brick Oven Pizza is always my guiding star in this regard and I think we're getting close here.

Fresh ground whole wheat flour is important--grind your own if possible.

Ingredients:

For crust
2 1/3 cups whole wheat flour
1 packet instant yeast
1 1/2 tsp sugar
3/4 tsp salt
1/4 tsp garlic fresh or powdered
1 TB fresh rosemary, chopped fine
2 TB olive oil
3/4 cup warm water
Cornmeal to cover pan

1. Combine 1 cup flour, yeast, sugar, and salt in bowl. Add garlic and rosemary.
2. Add olive oil and warm water and stir with a wooden spoon.
3. Gradually add another cup of flour and up to 1 1/3 cup, until the dough begins to pull away from side of bowl (I use my bread mixer to knead for 3-5 minutes).
4. Drizzle dough with olive oil, cover with plastic wrap, and allow to rise in a warm place for 30 minutes
5. Punch down down and turn onto a floured surface. Knead 3-5 times, then use a rolling pin to work dough into a circle.
6. Preheat oven to 450 degrees. If using stone or cast iron pan, preheat pan inside oven. Press dough onto pan, making a lip for the crust around the edge and poking the surface with a fork all over.
7. Bake the crust for 5 minutes to set the crust (and make the bottom crispy).
8. Then remove from oven and drizzle the crust with olive oil, brushing it on the edges, then add the toppings. I do:

Toppings:
fresh oregano and/or fresh basil
tomato paste
S&P
spinach
mushrooms
fresh mozzarella cheese, crumbled
cheddar cheese
blue cheese
parmesan cheese
green onions

Layer tomato paste first, then S&P, then veggies/fresh herbs, then cheese on top. Bake for 12 minutes, or until the crust is turning golden brown at the edges. Slice and enjoy!

Lasagna Soup

Lasagna soup

Topping 

1 cup cottage cheese

1/2 cup Parmesan cheese

3/4 cup mozzarella cheese

1-2 tsp Italian seasoning

Salt and pepper to taste

Pulse together in a food processor and let sit in fridge while you make the soup. 

Soup

1 yellow onion chopped

4 cloves garlic pressed

1 zucchini quartered and sliced

2 large carrots peeled and sliced thin

1 lb ground turkey

3 cans crushed or diced tomatoes

3/4 cup red wine

1/4 cup tomato paste

6 cups chicken broth

8 ounces pasta (penne, farfalle, or other short pasta. I use whole wheat)

Salt and pepper

1 Tbsp Italian seasoning divided

Sauté onion, garlic, zucchini, carrots with salt and pepper and 1 tsp Italian  seasoning in olive oil until tender. Remove to a plate. Add a another tsp olive oil and brown meat. Add salt, pepper, and another tsp Italian seasoning to meat while browning. 

Add veggies back into pan with meat and turn heat to high. Add wine, tomatoes, chicken broth, tomato paste, remaining Italian seasoning, and bring to a boil. Add pasta and cover. Turn heat down and simmer for 15-20 mins until noodles and veggies are tender. Add salt and pepper to taste as needed. Ladle into soup bowls and serve with a large dollop of the topping. Enjoy!