Savory Biscotti

I like making soups, chilis, stews, and chowders, but I am tired of making the same ol' side of rice, corn bread, or buying french bread. I found this biscotti recipe, and it went great with my chili.  I am happy for my change in four because it was also addicting and it just made it a little more healthy.  They lasted about 2 days, and I'm sure if I hadn't put it away after dinner the 1st night, they would have been gone before bedtime.
Besides the flour change, I also had to change the herbes de Provence because I went to 3 different stores, and could not find it.  So, something widely available, is Italian seasoning which ended up working wonderfully.
Try them and you'll see they're a great alternative. Enjoy!

SAVORY BISCOTTI
makes about 12

1 cup all-purpose flour
3/4 cup whole what flour
1/4 cup ground flax seed
3 tablespoons Italian seasoning
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup (2 ounces) goat cheese, at room temperature
3 tablespoons sugar
2 eggs, beaten, at room temperature

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the flour, Italian seasoning, baking powder, and salt. Set aside.
In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.

Adapted from Savory Biscotti Recipe - Giada de Laurentiis

Game Day Foods

It'll be the last game of the season, and I'm sure you're trying to figure out what to make for that Party you're going to, or are you the one planning it?  Here are some great snacks I've made throughout the season I hope you enjoy as much as my husband.
It's rare when I make empanadas, but they're the fave in the household. There are none left when I'm done, and I may make the sweet ones this week instead of the savory.  The stuffed jalapeños are unbelievably easy and oh so good.  Between four people we ate all 20 and still wanted more.  And, lastly, the crab dip is not cheap, but it will be gobbled up like there's no tomorrow; here, even the little one will eat this hidden protein.
Since it will be the three of us, yet again, at this Sunday event, I'm not planning too much. I think stuffed jalapenos, pulled pork sandwiches, and sweet empanadas (unless I find something else yummy).
Enjoy!

STUFFED JALAPEÑOS
makes 24

12 jalapeños
1 tablespoon vegetable oil
1 package cream cheese, at room temperature
bacon bits (homemade or store bought)

In a heated skillet, and oil and whole jalapeños. Cook until jalapeños are slightly browned and heated through, turning constantly.
In a bowl, mix cream cheese and as much or as little bacon bits.
Cut jalapeños length-wise. Take seeds and ribs out; for some heat leave ribs. Spoon the cream cheese mixture and fill the cavity of jalapeños.
Place jalapeños on a cookie sheet. Put into broiler. Let stuffed jalapeños until top is browned, about 5 minutes.

Family recipe
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EMPANADAS DE CARNE
makes 10

1 package Goya Discos (found in the frozen foods section; egg roll rappers can also be used if not found)
1 pound ground meat
1/4 cup onion, chopped
2 cloves garlic, minced
1 can tomato sauce or 1 cup chopped tomatoes
1/2 cup green olives, roughly chopped
1/2 - 1 teaspoon Adobo (seasoning salt)
1/8 teaspoon pepper
oil for frying (preferably peanut oil)

To make the filling, brown meat in a pan on medium-high heat.  Season meat with the Adobo.
Once meat is browned, set aside. Add 1 tablespoon of oil to the pan and add the onions and garlic to sauté.  Add olives and tomato sauce; let simmer. Add the meat and stir. Let mixture cook for 10 minutes.  Take off heat and let cool to handle.
In a deep pot, fill with frying oil to at least 4 inches up. Heat to about 350°F.
Carefully, separate discos, and cover with damp cloth to prevent drying.
Lay one disco on flat surface.  Put filling, about 1/4 cup, on one side of the disc leaving about 1/4 inches from edge.  With finger, dampen edge with water. Fold empty side over to close. Seal edges, by pressing with fork until completely sealed. Add to hot oil, and let fry until golden brown. Take out of oil and set on paper towels to drain excess oil.
Empanadas can be fried 2 or 3 at a time.
For party, cut discos in half to make 20 delicious bites.

Sweet Empanadas are filled with 2 tablespoons of guava paste and couple slices of cream cheese. Once fried and slightly cooled, cover with powdered sugar

Family recipe
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HOT CRAB DIP

serves 8

8 ounces reduced-fat cream cheese (Neufchatel), room temperature
1/4 cup reduced-fat sour cream
1/4 teaspoon hot sauce
1/4 teaspoon crab boil spices, (recommended: Old Bay)
1 garlic clove, minced
Kosher salt and freshly ground pepper
12 ounces fresh crab meat, picked over for bits of shell and patted dry
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
2 to 3 teaspoons fresh lemon juice

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.

From foodnetwork.com, Hot Crab Dip

Lemon-Garlic Cauliflower

I'm sure a lot of you have the New Year's resolution to either get on a diet or just eat healthier.  Since I had my son, I've eaten as healthy as possible because I want to have great energy for him and it will also help him form good eating habits.  So here's a recipe to jump start your resolution.
This recipe from Emeril has great garlicky flavor with awesome health benefits. Tons of vitamin C with out a ton of calories from the cauliflower, cancer fitting power from the cauliflower and the garlic, and it's a great anti-inflammatory that will help with those workouts I'm sure you're starting too.
Our family loves cauliflower, so if I can find different ways of making them or finding different foods to marry them with then it'll always be a winner.  A new taste for a household staple.
Super good dish with tons of good garlic.  Enjoy!

LEMON-GARLIC CAULIFLOWER
servings: 6 to 8

5 to 6 cups cauliflower
21 cloves garlic
2 lemons, halved
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmigiano - Reggiano

Preheat oven to 400 degrees.
Place cauliflower in a large bowl.  Add garlic.  Squeeze lemon halves over cauliflower and add the juiced halves.  Add salt and pepper.  Drizzle with olive oil and toss to coat.
Put mixture in casserole dish and cook in oven for 15 to 20 minutes, stirring occasionally to ensure even roasting.  Remove from oven and sprinkle with Parmesan.  Serve immediately.

Easy Lasagna

It's been a long holiday season.  During this time, you always want what you can't have the rest of the year.  And because I'm usually tired of cooking by this time, I try to find a really large dishes that will last at least 2 additional nights.  For me, this includes a nice saucy lasagna.
I can't say I know where this recipe came from.  My mom got this from a friend or co-worker,she passed it on to me, and I've always made it this way. To save time, I use jarred pasta sauce, but if you have an awesome tomato sauce recipe, by all means, use it.
I'm not sure how Italian this is, but it's still awesome.  Impress your friends with this dish or eat half and stick the rest in the freezer for another lazy night. Enjoy!

LASAGNA
serves: 10 to 12

1 pound ground beef, 80/20
1 pound ground pork or Italian sausage out of the casing
1 cup onions
2 cloves garlic2 tablespoons Italian seasoning, divided
1/2 teaspoon red pepper flakes
salt and pepper
lasagna noodles (no boil work great)
4 - 5 cups tomato pasta sauce (about 1 1/2-24 ounce jars)
4 cups shredded mozzarella cheese
1 cup shredded Parmigiano Reggiano
2 15 ounce containers Ricotta

In a large pan, brown meat. Once cooked, drain fat and set aside. In the same pan add 1 tablespoon vegetable oil and sautee onions and garlic. Add 1 tablespoon Italian seasoning and 1/2 teaspoon red pepper flakes to wake them up. Add salt and pepper. Mix in the meat and let cook for 5 minutes. Set meat aside to cool.
Set large pot to boil, salt very generously,  and cook 12 to 16 lasagna sheets al'dente, about 1 minute less than package instructions. Set aside in a little cold water to prevent sticking.
In a bowl pour Ricotta and mix in 1 tablespoon Italian seasoning.
Begin assembly of lasagna in an 11inch x 15inch baking dish. Spread  the dish with enough sauce to lightly coat bottom to prevent pasta from sticking.
Begin layering: pasta noodles, about 4 or 5 with a little overlapping (cut to fit), spread 1/3 of Ricotta mix, spread 1 1/2 cups pasta sauce, sprinkle 1/3 of the meat mixture, and sprinkle 1 1/2 cups mozzarella cheese.
Layer 2 more times. The top layer will end up with 1 cup of mozzarella and 1 cup Parmigiano Reggiano.

Cover lasagna with aluminum and put in oven set at 350°F for 30 minutes. Once bubbly, take aluminum off and let top brown for 10 to 15 minutes.

Take lasagna out of oven and let sauce settle before cutting.

Note: The no boil noodles are a different size from the normal noodle, so layer to fit baking dish and break them to make fit.

Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

Hello Folks! Sorry about my absence.  I have truly been enjoying my holiday time with my husband and son.  It's been great so far and New Years is still awaiting us.
Speaking of New Years, this recipe I have for you, will be the highlight of your New Years Eve dinner party.  I've been wanting to make it because of how beautiful it looks, but my hesitation was the actual beets.  Not a real fan.  Oh man, this tastes amazing!  This Farfalle Pasta with Beet Vinaigrette and Parsley Pesto sounds like a mouth-full, and to be honest, it is a delicious mouth-full.
I made a full batch because I thought I would have guests, but since that didn't work out, we still have leftovers.  I am so glad too, because I am still eating bowls of deliciousness. Even though it says to serve right away, it tastes great the day after or two days after. The Parm cheese is a must in this recipe too. Enjoy!

FARFALLE PASTA WITH BEET VINAIGRETTE AND PARSLEY PESTO
servings: 6 to 8

Parsley Pesto:
Kosher salt
2 cups fresh curly parsley leaves
1/2 teaspoon granulated sugar
1/2 cup olive oil
1 cup thinly sliced scallions, green and white parts

Beet Vinaigrette:
5 medium beets, thoroughly scrubbed and quartered (reserve and finely slice beet greens, if attached)
2 cups water
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil

Pasta:

1 pound farfalle pasta (or bowtie)
Kosher salt
1 tablespoon unsalted butter
1/4 cup shaved Parmesan

For the parsley pesto: Bring a medium pot of water to a rolling boil. Add the kosher salt until the water tastes like seawater and stir to blend. Add the parsley and cook for 1 minute, and then remove with a slotted spoon. Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes. Drain the leaves slightly and then put them in the blender with the sugar and olive oil. Blend until smooth. If the mixture is too thick, add some water to facilitate blending. Taste for seasoning. Stir in the scallions and set aside in a bowl large enough to hold the pasta.

For the beet vinaigrette: Put the beet pieces in a medium saucepan and add 1 cup of water. Bring to a rolling boil over high heat. Allow it to reduce until there is about 1/4 cup liquid. Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left. Season to taste. Remove from the heat and stir in the red wine vinegar and olive oil.

For the pasta: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt; the pasta water should taste like seawater. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting) 8 to 10 minutes. Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later.

To serve: Pour the pasta into the bowl with the parsley pesto. Add the beet vinaigrette and butter and toss to blend. Add the Parmesan and finely sliced beet greens, if using. Serve immediately. Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect.

From foodnetwork.com -  Farfalle Pasta with Beet Vinaigrette and Parsley Pesto: Alex Guarnaschelli

More cookies (no eggs)

Christmas cookies are my favorite to make for the holidays, and here are more for you.  While talking about my cookie baking, I found out this person could never eat cookies because she's allergic to eggs, so I found some cookie recipes that did not have eggs in them. Come to find out Lime Meltaways, one of my must have cookies, is perfect, and last week I happen to see a recipe for shortbread on the show Sweet Dreams.
The shortbread also reminds me of Salvadoran cookies made from rice flour, and I will be making these more often. Not only are they easy, they are so tasty. Enjoy!

LIME MELTAWAYS
Makes about 3 dozen

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt

Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

 From Martha Stewart - Lime Meltaways

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BROWN SUGAR SHORTBREAD

Makes about 15 cut-out cookies and scraps

2 1/2 sticks unsalted butter, softened at room temperature

1/2 cup packed light brown sugar

2 1/4 cups all-purpose flour

1/4 cup cornstarch 

1/4 teaspoon ground cinnamon

2 tablespoons granulated sugar

Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.

In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.
In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.
Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.
Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.
Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars or used shaped cookie cutters. Let cool completely in the pan, then store in an airtight container.

From Gale Gand - Brown Sugar Recipe

Five Minute Fudge

My family is not huge on chocolate treats, so most of the time we do without.  My grandpa is the only one I really make chocolate treats for, and unfortunately, I leave it to the last minute, so fudge has been my go to "cookie" dessert since it takes a total of 10 minutes.  It's addictive and delicious.
This is a great gift if your strapped for cash and still looking for a gift.  Go to the dollar store, buy some tins, and tissue paper.  Then, get the ingredients to make this awesome, easy fudge.  You can not go wrong with this recipe.  This is also an awesome dessert to take to a party if you don't want to spend more than 5 bucks.  This will make enough to stuff 2 small tins, and you can be really creative by making a fudge wreath for the party. Everyone will be so impressed.  Enjoy!

FIVE MINUTE FUDGE

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves (optional)
1/2 cup raisins or currants (optional)

Prepare loaf pan by greasing, placing plastic wrap inside pan and grease plastic wrap.

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined.  Stir in vanilla and remove fudge from heat.  Add nuts and raisins and stir in immediately if desired.
Spoon fudge into loaf pan.  Fudge will set quickly.
To cut fudge into cubes, refrigerate for 30 minutes, take fudge out of loaf pan and cut into half inch pieces.

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Although I did not make a wreath this year, below are the instructions and a link for a video of Racheal Ray making it so you have an idea of what it should look like.

In addition to the above, you will need:
Candied cherries, red and green, for garnish

Make the fudge according to directions above. Save the empty condensed milk can and wrap in plastic wrap and grease.
Place can in the middle of an 8-inch greased cake pan and quickly spoon fudge.  Recenter can if it drifts.
The fudge will set up almost immediately.  Garnish can only be added in the first minute or 2 once the fudge is in the pan, so work quickly.  Decorate your wreath with "holly" made from cut candied red and green cherries.  A wreath left plain can be garnished with a pretty fabric bow when serving.  Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Recipe from Rachael Ray: Five-Minute Fudge Wreath Recipe