Sheet Pan Chicken Bake

Sheet Pan Chicken Bake 

1/4 cup olive oil

6 chicken thighs

1 red onion, quartered and halved 

1 lb Brussel sprouts, halved

1 lb baby potatoes, halved 

Emeril's essence seasoning OR 

Barbeque chicken sesoning 

Garlic powder 

Salt 

Pepper 

Preheat oven to 375 degrees. Line a baking sheet with foil. 

Sprinkle chicken with seasoning and place on baking sheet. Toss potatoes in olive oil, season with salt and pepper & add to baking sheet. Bake 30 minutes. Remove from oven. 

Toss onion and Brussel sprouts in olive oil, season with garlic, salt and pepper & add to baking sheet. Return to oven and cook and additional 30 minutes or until the chicken is cooked through. 

Roasted Onions

Roasted Onions

3 medium white and red onions, cut into 1" wedges 

Olive oil for drizzle 

Salt pepper 

Preheat oven to 400 degrees 

Place onion wedges on a 15 X 10" baking sheet. Drizzle with olive oil, sprinkle with salt and pepper & toss to coat. 

Roast 35 - 40 minutes or until tender and light brown, stirring occasionally. 

Roasted Mushrooms

Roasted Mushrooms

1 lb mushrooms, sliced 

Olive oil for drizzle 

Preheat oven to 400 degrees. 

Place sliced mushrooms on a 15 X 10 baking sheet. 

Drizzle with olive oil and roast 25 to 30 minutes or until mushrooms are brown and begin tomwrinkle stirring once. 

Apricot Streusel Cakes

Apricot Streusel Cakes 

Streusel

1/3 cup flour

1/3 cup sugar

3/4 tsp cinnamon

3 tbsp unsalted butter, softened 

Cake 

1 1/4 cups flour

1 tsp baking powder 

1/2 tsp salt

1/2 cup unsalted butter, softened 

3/4 cup sugar +

2 tbsp sugar 

1 egg, room temperature 

1 egg yolk, room temperature 

1/2 tsp vanilla 

1/2 tsp orange oil or zest of 1 orange 

6 tbsp buttermilk

1 1/2 cups diced fresh apricots, about 4 large apricots +

1 tbsp flour 

Whipped cream and honey for garnish

Preheat oven to 350 degrees and line a 36 mini muffin tin with liners and set aside.  

For the streusel, combine flour, sugar and cinnamon in a small bowl. Add butter and work in with your fingers and a fork until the mixture clumps together. Set aside. 

For the cake, combine flour, baking powder and salt in a medium bowl and set aside. To an electric mixture fitted with the paddle attachment cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the egg and egg yolk and beat an additional 2 minutes until combined, scraping down the bowl once or twice. Add vanilla and orange oil or orange zest and mix to combine. 

On low speed add flour mixture alternating with the buttermilk beginning and ending with the dry mixture, stopping the mixer just before the flour is completely combined. Remove the bowl and mix with a rubber spatula until the batter is smooth. It will be quite thick. 

Separately toss the dice apricots with 1 tbsp of flour and add to the batter nix gently with the spatula until the apricots are evenly distributed. 

Using 2 spoons divide the batter among the muffin tins and top with the streusel. Bake cakes until golden brown and firm on top,ma out 30 - 35 minutes. Cool on a wire rack. 

Peel the liners off carefully. Just before serving, top the cakes with a small dollop of whipping cream and a drizzle of honey. 

Cakes can be baked 1 day ahead and stored in a sealed container at room temperature. 

Makes 36 mini cakes 

Monte Cristo Casserole

Monte Cristo Casserole

Butter for greasing pan

12 - 16 slices white sandwich bread 

1 lb deli ham

2 cups Gruyere cheese, shredded 

6 large eggs 

2/3 cup milk

1 tsp kosher salt 

1/2 tsp black pepper 

1/4 tsp nutmeg

Powdered sugar for sprinkling

Raspberry preserves for serving 

Preheat oven to 375 degrees.  Grease a 9 X 13 baking dish with butter. 

Lay 6 - 8 slices of bread in an even layer in the bottom of the pan. Fold ham slices in half and place on top of bread, doubling ham as needed to ensure all ham is used. Sprinkle about two thirds of the cheese over the ham and top with remaining bread slices. 

In a large bowl whisk eggs, milk, salt, pepper and nutmeg. Pour mixture evenly over the bread slices. Cover casserole with foil wrap and let sit in fridge for a minimum of 30 minutes. 

Remove from fridge, top with remaining cheese and transfer to oven to bake until the cheese is bubbly and the top,is golden, approximately 40 minutes. 

If desired, sift powdered sugar over the casserole and serve warm with raspberry preserves. 

Descale Kettle

Descale Kettle

Over time your kettle may heat up but will not boil. When this happens it is time for descaling.  

Fill kettle with 4 cups cold tap water and bring to a boil. Add 2 cups white vinegar, let stand for at least 1 hour or overnight and discard. 

Fill kettle to maximum fill line with cold warter.  Bring to a boil, discard water and repeat. 

Kettle is now ready for use. 

Herb Roasted Chicken

Herb Roasted Chicken

1 whole chicken

1/2 onion, cut into wedges 

4 cloves garlic, minced 

1 handful fresh thyme, rosemary or parsley 

1 1/2 tbsp olive oil

1 tsp kosher salt 

1/2 tsp ground pepper 

1 tsp garlic powder 

1/2 tsp paprika

Preheat oven to 425 degrees. 

Prepare a large roasting pan with a rack. Remove giblets from chicken, rinse chicken, pat dry with paper towel and place on rack in roasting pan, breast side up. 

Place onion, garlic and herbs into cavity. Rub chicken with olive oil. Combine Ina small bowl and salt, pepper, garlic powder and paprika and season chicken with mixture, rubbing in. 

Roast 1 1/2 to  2 hours depending on size until chicken is browned and internal temperature reaches 180 degrees. 

Remove chicken from oven, cover and let rest 10 minutes before carving. 

Carrot Pineapple Cake

Carrot Pineapple Cake 

Sift together into a large mixing bowl:

11/2 cup flour 

1 cup sugar

1 tsp baking powder 

1 tsp baking soda 

1 tsp cinnamon

1/2 tsp salt 

Add:

2/3 cup salad oil

2 eggs

1 cup finely shredded carrot 

1/2 cup crushed pineapple with syrup

1 tsp vanilla 

Mix until moistened and then beat 2 minutes at medium speed on electric mixer. 

Turn into a lightly greased and floured 9 X 9 pan and bake at 350 degrees for 35 minutes. 

Cream Cheese Frosting:

4 oz package cream cheese 

1 tbsp butter 

1 tsp vanilla 

2 cups icing sugar 

Combine all ingrediants on low speed until combined and then beat until fluffy 

Pork Chops with Mushroom Brandy Sauce

Pork Chops with Mushroom Brandy Sauce 

4 thick cut pork chops 

1 tbsp vegetable oil

4 cups sliced mushrooms

3 large shallots , thinly sliced 

2 cloves garlic, minced 

1/2 cup Brandy 

1 cup heavy cream 

1 cup chicken stock 

2 tbsp chives, chopped 

Salt 

Pepper

Heat oil in large skillet on medium high heat. Salt & pepper pork chops and fry 5 - 7 minutes per side, ensuring you reach an internal temperature of 160 degrees.  Transfer to a baking dish and keep warm. 

Add mushrooms to skillet and cook until golden brown, adding additional oil to skillet as needed. When mushrooms are almost done add shallots and garlic and sautée an additional few minutes. 

Add Brandy to deglaze the skillet and simmer until reduced by half. 

Stir in heavy cream and cook until sauce has thickened slightly. 

Season with salt and pepper & return pork chops to pan. Simmer until pork chops are heated through. Garnish with chopped chives and serve. 

Sheet Pan Taco Bake

Sheet Pan Taco Bake

1 20 oz pkg of frozen shredded hashbrowns 

5 tbsp vegetable oil

1 lb ground beef 

3 tsp chili powder 

1 tsp cumin

1 tbsp tomato paste 

1/2 cup water 

Kosher salt

8 px old cheddar cheese, shredded 

Spray sheet pan with non stick spray.  Add shredded hashbrowns in a single layer, drizzle with olive oil, sprinkle with 1/2 of the chili powder and broil for 18 minutes flipping half way through. Add additional oil as needed. 

Heat a medium skillet over medium heat, add 1 tbsp oil and ground beef and sautée until browned. Add cumin, kosher salt, tomato paste and water. Mix well and sautée a few minutes so mixture is not runny. 

Remove hashbrowns from oven, cover with ground beef, top with shredded cheese and broil an additional 2 minutes or until cheese is melted. 

Serve with additional toppings such as:

Shredded lettuce 

Diced tomatoes 

Sliced black olives 

Sliced green onion 

Salsa 

Sour cream

Soft Gingerbread Cookies

Soft Gingerbread Cookies

1 cup butter, room temperature

1 cup sugar

1 egg

1 cup dark molasses

2 tbsp white vinegar

5 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground cloves 

Cream butter, adding sugar gradually. Beat until well combined & light and fluffy, about 3 minutes. 

Beat in egg, molasses and vinegar. 

Sift all of the dry ingredients together and then born into the wet ingrediants. 

Divide the dough into 2 pieces, wrap each piece in plastic and refridgerate 30 to 90 minutes. 

When the dough is done chilling preheat oven to 350 degrees. Working in sections roll the dough to 1/2" thick on a floured surface. Cut into desired shapes and place on a baking sheet lined with parchment paper or a baking mat. 

Bake at 350 degrees for 10 minutes. Let the cookies cool on the baking pan for 5 minutes then move to a cooling rack. Repeat with remaining dough. 

Decorate cooled cookies with icing. 

Shortbread Bites

Shortbread Bites 

1 cup butter, diced into 1 tbsp pieces 

2/3 cup sugar 

1/2 tsp almond extract 

2 1/4 cups flour 

2 1/2 tbsp nonpareils sprinkles, red , green & white 

Butter a 9 X 9 glass dish and line with parchment paper.  Butter parchment paper and top with another piece of parchment paper vertically ensuring at least 1" over hang on all sides.  

In a medium size bowl cream together butter and sugar until well combined. Add almond extract. Slowly add flour and continue mixing until it all comes together. Add sprinkles and mix together. 

Press dough in an even layer in prepared pan. Refrigerate for 30 minutes. 

Preheat oven to 350 degrees 

Lift dough from pan onto a cutting board using parchment paper overhang on all sides. Trim all 4 sides to ensure even edges. Cut 1/2" rows and then rotate pan and cut 1/2" rows. 

Transfer pieces to a parchment paper lined  cookie sheet. Bake 10 - 12 minutes until bottom starts to brown slightly. Remove from oven and allow to cool slightly, then remove to a cooling rack until cooled and place in an air tight container. 

Perogy Casserole

Perogy Casserole 

3 lbs or 10 - 12 potatoes, boiled & mashed 

1 1/2 lbs old cheddar cheese, grated 

1 1/2  cups butter 

2 onions, finely diced 

1/2 lb bacon, cut into 1" pieces 

9 - 12 lasagna noodles, cooked 

Add cheese to potatoes and beat with mixer.  

Heat a medium skillet over medium heat. Add bacon and sautée until crispy. Remove bacon with a slotted spoon to a paper towel lined plate. Add butter to skillet and sautée onions to skillet until soft.  

Add 1/3 bacon, onions and butter to potato mixture with salt and pepper to taste. 

Generously grease 9 X 13 pan. Layer lasagna noodles, followed with a layer of potatoe mixture, followed by a layer of lasagna noodles and potatoe mixture finishing with a layer of noodles. Pour remains onion, bacon, butter mixture over top. 

Cover with foil and bake in a 350 degree oven until heated through, approximately 30 - 45 minutes. 

Mushroom Beef Stew with Cognac

Mushroom Beef Stew with Cognac 

3 tbsp olive oil 

1/2 lb bacon, cut into 1/2" pieces 

2 large sweet onions, large chopped pieces 

2 cloves garlic, minced 

3 tbsp flour 

Salt 

Pepper 

2 lbs stew beef, cut into 2" cubes 

1/2 cup cognac 

3 cups beef broth 

1 cup canned diced tomatoes 

2 fresh bay leaves or 1 dried bay leaf 

4 thyme sprigs, lightly crushed 

1/2 cup Dijon mustard 

1 cup shredded carrots 

1/2 lb cremini mushrooms, sliced 

1/4 cup red wine 

In a large Dutch oven heat 1 tbsp oil over a medium low flame. Add bacon and cook until crisp. Remove with a slotted spoon and drain on paper towels. Increase heat to medium high. Add onions and cook until they begin to look golden brown about 15 minutes. Add garlic and cook 1 minute. Using a slotted spoon, transfer to a large bowl. 

In a large bowl combine flour, one tsp flour and 1/4 tsp pepper. Add beef and toss to coat. Add  1 tbsp oil to Dutch oven. Cook beef in Dutch oven over medium high heat until browned on all sides adding additional oil as needed approximately 10 minutes. Remove beef with slotted spoon and add to onions.  

Add cognac to pot scraping up the browned bits from the bottom. Stir in beef broth, diced tomatoes, bay leaves, thyme and mustard until well combined. Return beef, onions and bacon to pot. Reduce heat and simmer partially covered until meat is soft, approximately 2 hours. 

Add carrots and red wine and simmer for an additional 45 minutes. 

In a large skillet heat 1 tbsp oil over medium high heat. Add mushrooms and sautée until browned. 

Stir mushrooms into stew and simmer 10 minutes. Season to taste with salt and pepper. Remove bay leaves and thyme sprigs. Serve over a bed of mashed potatoes OR rice OR egg noddles.