Recipes

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Best Lemon-Blueberry Blondies

Best Lemon-Blueberry Blondies

Ingredients

  • Cooking spray

  • 1 1/2 c. (320 g.) packed light brown sugar

  • 3/4 c. (1 1/2 sticks) unsalted butter, melted, slightly cooled

  • 2 tsp. pure vanilla extract

  • 1 tsp. finely grated lemon zest

  • 1 tsp. baking powder

  • 1/2 tsp. kosher salt

  • 2 large eggs, lightly beaten

  • 1 1/2 c. (180 g.) all-purpose flour

  • 1 c. fresh blueberries, divided

  • 1 c. (115 g.) powdered sugar

  • 1 Tbsp. fresh lemon juice

Directions

  • Preheat oven to 350°. Grease a 9″ square baking pan cooking spray. Line with parchment, leaving an overhang on 2 opposite sides. Grease parchment with cooking spray.
  • In a medium bowl, whisk brown sugar, butter, vanilla, lemon zest, baking powder, and salt until well combined. Stir in eggs until well combined. Add flour and stir just until combined. Add 3/4 cup blueberries and fold just to distribute.
  • Scrape batter into prepared pan; smooth top. Sprinkle with remaining 1/4 cup blueberries.
  • Bake blondies until golden and a tester inserted into the center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool completely.
  • In a small bowl, whisk powdered sugar and lemon juice, adding water a few drops at a time, until a drizzling consistency is reached. Drizzle glaze over cooled blondies. Let set 15 minutes.
  • Using parchment overhang, lift blondies out of pan and transfer to a cutting board. Slice and serve.

Notes

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Trout with Curried Lentils

Trout with Curried Lentils

Ingredients

  • 3 tablespoons vegetable oil

  • 1 small onion, finely diced

  • 1 carrot, finely diced

  • 1 large celery rib, finely diced

  • 1 1/2 tablespoons vadouvan (see Note) or curry powder

  • 1/4 cup dry white wine

  • 1 1/2 cups French green lentils

  • Salt and freshly ground pepper

  • 3 tablespoons extra-virgin olive oil

  • 8 spring onions with small 1-inch bulbs, halved lengthwise through the bulbs and greens

  • Four 6-ounce Tasmanian ocean trout fillets, with skin

Directions

  • In a medium saucepan, heat 2 tablespoons of the vegetable oil until shimmering. Add the onion, carrot and celery, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the vadouvan and cook, stirring, until fragrant, 1 minute. Add the wine and boil for 1 minute. Add the lentils and 2 1/2 cups of water and bring to a boil. Cover and cook over moderately low heat until the lentils are almost tender, 20 minutes. Uncover and simmer the lentils until slightly saucy, 5 minutes longer. Season with salt and pepper.
  • Preheat the oven to 350°. In large ovenproof skillet, heat the olive oil. Add the spring onions cut side down and cook until browned, about 4 minutes. Turn the onions over and bake them in the oven until tender and caramelized, about 10 minutes.
  • In a large skillet, heat the remaining 1 tablespoon of vegetable oil. Season the trout with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned and crisp, about 2 minutes. Turn the trout and cook until medium-rare, about 1 minute longer.
  • Spoon the lentils onto plates. Top with the trout fillets and spring onions and serve.

Notes

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Bourbon Peach Pie

Bourbon Peach Pie

Ingredients

  • Brown Butter Pie Crust

  • 2 cups pastry flour substitute all purpose

  • 1 tablespoon granulated sugar

  • ¼ teaspoon kosher salt

  • ¾ cup unsalted brown butter cold

  • ¼ cup water cold

  • 1 large egg beaten for egg wash

  • turbinado sugar optional

  • Peach Pie Filling

  • 5-6 cups peaches fresh or frozen, unpeeled

  • ¾ cup light brown sugar

  • 3 tablespoons cornstarch

  • 1 teaspoon cinnamon

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon kosher salt

  • ¼ cup bourbon optional

  • 2 teaspoons lemon juice optional

  • 1 teaspoon vanilla extract

Directions

  • Brown Butter Pie Crust
  • Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
  • In a medium sized bowl, whisk together the flour, sugar, and salt. Add in the cold, brown butter and use your hands to press it into the flour mixture until you get pea sized crumbs.
  • Add cold water and combine until dough forms a nice ball but is still slightly sticky.
  • Take the formed ball of dough and separate into 2 equal sections and shape into slightly flattened disks. Wrap the disks in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out and creating designs.
  • Peach Pie Filling
  • In a large nonstick pot, combine all the filling ingredients and cook over medium heat for 5-10 minutes, or until the peaches have softened and the filling has thickened. Remove from the heat and let cool to room temperature.
  • Assemble the Pie
  • Once the pie dough is chilled and the filling is cooled, you can assemble the pie!
  • Lightly flour granite counter-top or pastry stone. Roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
  • Pour the peach filling into the crust. If desired, top with second piece of rolled dough or whatever fun designs you like.
  • Let the pie chill in the fridge for another 20 minutes before baking. While the pie is chilling, preheat the oven to 425°F.
  • Brush top and edges lightly with egg wash and sprinkle with turbinado sugar.
  • Bake at 425°F for 15 minutes. Then reduce the heat to 350°F for 30-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to get too brown, cover with aluminum foil for the remainder of baking.
  • For best results, let the pie cool completely before slicing (however since we know the filling is fully thickened, it won’t ooze too much if you cut into it early. Then top with homemade whipped cream or serve with vanilla ice cream!

Notes

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Crispy Fried Chicken Tenders

Crispy Fried Chicken Tenders

Ingredients

  • 1 1/2 to 2 pounds chicken tenders, OR 2 large boneless skinless chicken breasts sliced into 1-inch thick strips

  • 1 1/2 cups all purpose flour

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon smoked paprika

  • 1 large egg + 2 tablespoons water, beaten

  • Vegetable oil, for frying

Directions

  • Fill a large pot with about 2 inches of oil.
  • In a large bowl, mix flour, salt, pepper, garlic powder and paprika.
  • In separate large dish, whisk egg and water.
  • Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, then back in the flour. Set aside.
  • Check oil temperature (around 365-375 degrees F), or drop in a little bit of flour. If it sizzles, add chicken (2-4 pieces at a time) and fry until golden brown – about 8 to 10 minutes, or so.
  • Cook remaining chicken in batches.
  • Transfer to a paper towel lined plate. Serve with your favorite dipping sauces.

Notes

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Cane’s Sauce

Cane’s Sauce

Ingredients

  • 1/2 cup mayonnaise

  • 1/4 cup ketchup

  • 1 teaspoon freshly coarsely ground black pepper

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon Worcestershire sauce

Directions

  • Place 1/2 cup mayonnaise, 1/4 cup ketchup, 1 teaspoon freshly coarsely ground black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon Worcestershire sauce in a medium bowl and stir to combine.
  • Cover and refrigerate overnight. (Don’t skip this step or it will not taste like Cane’s. Their sauce rests for at least 24 hours!) Serve with your favorite chicken fingers, fries, or tater tots, or as an aioli for sandwiches and burgers.
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Easy Caesar Dressing

Easy Caesar Dressing

Ingredients

  • 1/2 cup mayonnaise

  • 1 medium garlic clove, minced

  • 2 teaspoons lemon juice, to taste

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon Worcestershire sauce*, to taste

  • 1/8 teaspoon fine salt

  • 1 tablespoon water

  • Freshly ground black pepper, to taste

Directions

  • In a liquid measuring cup or bowl, combine the mayonnaise, garlic, lemon juice, Dijon, and Worcestershire sauce, and salt. Stir to combine.
  • Stir in the water. Season generously with black pepper, to taste. I usually think the dressing tastes just right, but if you’d prefer a more bold dressing, add another 1/4 teaspoon Worcestershire sauce, or for more zippy dressing, add up to 1 teaspoon additional lemon juice. Serve as desired.

Notes

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Chewy Brownies

Chewy Brownies

Ingredients

  • 12 ounces unsalted butter (about 3 sticks; 340g)

  • 6 ounces finely chopped dark chocolate, about 72% (about 1 cup; 170g)

  • 16 ounces granulated sugar (about 2 1/4 cups; 450g)

  • 2 ounces light brown sugar (about 1/4 cup, packed; 55g)

  • 1 teaspoon Diamond Crystal kosher salt, half as much table salt

  • 6 large eggs, straight from the fridge (about 10 1/2 ounces; 295g)

  • 1/2 ounce vanilla extract (about 1 tablespoon; 15g)

  • 1 teaspoon instant espresso powder, such as Medaglia d’Oro (optional)

  • 4 1/2 ounces all-purpose flour, such as Gold Medal (about 1 cup, spooned; 125g)

  • 4 ounces Dutch-process cocoa powder, such as Cacao Barry Extra Brute (115g)

Directions

  • Adjust oven rack to middle position and preheat to 350°F (180°C). Line a 9- by 13- by 2-inch baking pan with foil to cover the bottom and long sides of the pan. (It’s all right to leave the short sides exposed.) If you like, grease lightly with pan spray.
  • In a 3-quart stainless steel saucier, melt butter over medium-low heat. When it has completely melted, increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Continue cooking and stirring, scraping up any brown bits that form inside the pan, until butter is golden yellow and perfectly silent. Remove from heat and stir in dark chocolate; the mixture will seem quite thin.
  • Making the Batter: Combine granulated sugar, brown sugar, salt, eggs, vanilla, and instant espresso (if using) in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes. (The whipping time can vary significantly depending on bowl size, batter temperature, and mixer wattage, so use the visual cues as your primary guide.)
  • Meanwhile, sift together flour and cocoa powder. When the foamed eggs are fluffy and thick, reduce speed to low and pour in the warm chocolate-butter. Once it is incorporated, add cocoa-flour mixture all at once and continue mixing until roughly combined. Finish with a flexible spatula, scraping and folding to ensure batter is well mixed from the bottom up.
  • Pour into prepared pan and bake until brownies are glossy and just barely firm, about 30 minutes, or to an internal temperature of 205°F (96°C). (Take care that the probe is inserted at a sharp angle to avoid touching the bottom of the pan.) The timing of this recipe is based on anodized aluminum and will vary significantly with glass, ceramic, or nonstick pans, materials that will also affect the brownies’ consistency.
  • Cool brownies to room temperature to allow their crumb to set before slicing. Slide a butter knife between the brownies and the short ends of the pan; gently tug on the foil, then lift to remove the brownies from the pan. Cut into 24 two-and-a-half-inch squares and store in an airtight container with a sheet of wax paper between layers, about 1 week at room temperature.

Notes

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Veggie Quinoa Bowl

Veggie Quinoa Bowl

Ingredients

  • 1 cup uncooked quinoa, rinsed

  • 1 ½ cups vegetable broth (or water)

  • 1 15oz can chickpeas, rinsed and drained

  • 1 red bell pepper, chopped

  • 1 cup red cabbage, diced

  • 1 cup mini cucumbers, sliced

  • 1 cup carrots, shredded or julienned

  • ½ cup red onion, diced

  • ¼ cup cilantro, chopped

  • ⅓ cup green onions, chopped

  • ⅓ cup roasted peanuts, chopped

  • Peanut Dressing

  • ⅓ cup creamy peanut butter (natural preferred)

  • 1 teaspoon ginger, grated

  • 3 tablespoon soy sauce

  • 2 tablespoon agave

  • 2 tablespoon red wine vinegar

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon olive oil

  • Optional Additions

  • 1 lime, juiced

  • ½ cup vegan feta cheese

  • cherry tomatoes, quartered

Directions

  • Cook rinsed quinoa in the vegetable broth according to directions.
  • While quinoa is cooking, combine all the ingredients for dressing. Whisk together. Place in fridge to set aside.
  • Once quinoa is done, allow it to cool. Pour in ¼ of the dressing and stir together. Add the chickpeas, all the vegetables, peanuts, and remaining dressing and stir to combine again.
  • Can be served immediately, but best if let sit in the fridge for at least an hour to cool down and let the flavor come together.

Notes

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Vanilla Swiss Meringue Buttercream

Vanilla Swiss Meringue Buttercream

Ingredients

  • 12 oz of egg whites from about 12 eggs

  • 18 oz sugar

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon cream of tartar

  • 7 1/2 sticks of butter, room temperature

  • 1 tablespoon vanilla extract

Directions

  • Fill a 3-quart pot with 1 1/2 inches of water and place over medium-low heat.
  • In the bowl of a stand mixer, combine egg whites, sugar, salt and cream of tartar. Place over steamy water, stirring and scraping constantly with a spatula until thin, foamy and 175 degrees on a digital thermometer, about 10 minutes.
  • Transfer to a stand mixer fitted with the whisk attachment and whip on high until glossy, thick and quadrupled in volume, about 5 minutes.
  • Reduce speed to medium and continue whipping until the bowl feels cool to the touch.
  • Add butter a tablespoon at a time, waiting about 5 seconds between each addition. As the frosting comes together, you can add a little more of the butter at a time. Once the butter is all incorporated, whip at medium-high speed to make sure all the butter is fully incorporated.
  • Add the vanilla extract and mix to combine.

Notes

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Red Beans and Rice

Red Beans and Rice

Ingredients

  • 1 pound dry red beans

  • 2 tablespoons olive oil

  • 12 to 14 ounces andouille sausage cut into 1/4-inch slices

  • ½ tablespoon butter

  • 1 large yellow onion diced

  • 2 celery ribs diced

  • 1 small red bell pepper diced

  • 1 small green bell pepper diced

  • 6 cloves garlic minced

  • 1 teaspoon salt or to taste

  • 1 teaspoon dried oregano

  • ½ teaspoon dried thyme

  • ½ teaspoon paprika

  • ⅛ teaspoon ground cayenne red pepper or to taste

  • freshly ground black pepper to taste

  • 6 to 7 cups low sodium vegetable broth you can also use chicken broth

  • 2 bay leaves

  • ½ cup chopped fresh parsley plus more for garnish

  • ¼ cup chopped fresh green onions plus more for garnish

  • 1½ cups long grain brown rice or white rice cooked according to the directions on the package

Directions

  • Put the dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans.
  • When ready to cook, heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat.
  • Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently. Remove the browned sausages from the pot and set them aside.
  • Add butter to the pot and let it melt. Stir in the onions and cook over medium heat for 3 minutes or until starting to soften.
  • Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter if needed. Stir in garlic and cook for 15 seconds.
  • Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.
  • Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
  • Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage.
  • Add the bay leaves, increase the heat to high, and bring the mixture to a boil.
  • Reduce heat to low; cover and simmer for 1-½ to 2 hours or until beans are soft and tender.
  • Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of a baked potato.
  • When beans are cooked through, remove the bay leaves from the pot and discard.
  • Remove 1 cup of beans to a bowl; mash the beans with the back of the fork, and then return to the pot and stir until blended.
  • If the mixture is too thick, add up to 1 cup of water.
  • Taste for salt and seasonings and adjust accordingly.
  • Stir in parsley and green onions and cook for 5 more minutes.
  • Remove from heat.
  • Serve over cooked rice.

Notes