Sweet Cream Ricotta Pancakes

Pancakes
1 cup Ricotta Cheese
3/4 cup Buttermilk
2 Eggs
1 teaspoon Vanilla
1 cup Flour
4 Tablespoons Sugar
1 teaspoon Baking Powder (may use 1 1/2 teaspoons if you desire a thicker pancake)
1/4 teaspoon Salt
Butter for skillet

Optional Add-ins:

2 Tablespoons Fresh Lemon Juice
1/2 Tablespoon Fresh Lemon Zest

Berry Maple Syrup:

1/4 cup Butter melted
1 cup Real Maple Syrup
1 cup Blueberries or Raspberries

In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.

Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.Pour batter in 1/2 cup portions and cook until golden brown on each side.

Berry Maple Syrup:
In a saucepan over medium-low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.

Crispy Smashed Potatoes

Potatoes
1.5 lbs Petite Yukon Gold or Fingerling Potatoes
3-4 Tablespoons Salted Butter (melted)
2 Tablespoons Extra-Virgin Olive Oil
1 teaspoon Salt
1/2 teaspoon Pepper
Fresh Parsley (chopped)

Garlic Cheddar Sour Cream Dip:
8 ounces Sour Cream
3/4 cup Cheddar Cheese (grated)
1 Garlic Clove (or 1/4 teaspoon Garlic Powder)
1/2 teaspoon Garlic Salt
1/4 teaspoon Pepper



Use small potatoes, easy to smash with the bottom of a glass. If they are too large, they will just fall apart. Yukon Gold potatoes work especially well because of their creamy texture and thin skins.

Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time.

Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.

Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper.
Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.

Garlic Cheddar Sour Cream Dip:

In a small bowl, mix together sour cream, cheddar cheese, garlic, and pepper. Top the potatoes with the dip or dip the potatoes into the dip.

Street Corn Beef & Sweet Potato Bowls

This is a recipe from "Pinch of Yum" that has become a recent favorite at our house.

I take individual oversized bowls, fill the bottom with chopped romaine lettuce and then top with a giant spoonful of cheery tomatoes, a giant spoonful of street corn dip, a giant spoonful of sweet potatoes, a giant spoonful of beef, and a sprinkling of Cotija cheese over all. Tortilla chips are served on the side. The recipe author recommends pickled onions, too, but I have yet to include onions.



High Protein Street Corn Dip:

1 cup cottage cheese, blended until smooth (I use an immersion blender)
2 heaping tablespoons mayo
2 heaping cups frozen fire-roasted corn, thawed and patted dry (Walmart and Trader Joe's both carry yummy options)
half of a large jalapeño, minced (ribs and seeds removed) (optional)
1/4 cup chopped cilantro
1/4 cup crumbled Cotija cheese
juice and zest from half of a lime
1 avocado, cut into chunks (optional)
1/2 teaspoon Tajín (optional and/or can just be a garnish)

Sweet Potatoes:

2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 1/2 teaspoons salt

Ground Beef: 

1 tablespoon olive oil
1 pound ground beef
2–3 tablespoons taco seasoning (I use Siete mild taco seasoning, about half the package)

Optional:

Chips for serving
Pickled red onions for serving

Make Street Corn Dip: 

Mix all elements together, saving the blended cottage cheese for last so you can control how much you want to add. Taste and adjust to your liking. (This doubles as a snack while you’re cooking. Win-win.)

Roast Sweet Potatoes: 

Toss the sweet potato cubes with olive oil and salt. Air fry at 375 degrees for 13 minutes, until tender and lightly golden. (Or roast on a sheet pan at 400 degrees for 25 minutes.)

Ground Beef: 

Heat the olive oil over medium high heat; add ground beef in chunks and cook, undisturbed, until you get some browning. Crumble into small bits, and add the taco seasoning and 2-3 tablespoons of water to make it a bit saucy.

Savory Breakfasts: Tator Tot Casserole & Biscuit Sandwiches

These are recipes I love to serve when I have company in town . . . hearty and savory dishes to offset the sweeter, carb-heavy breakfast fare like muffins and cereal. Both dishes can easily be made ahead and re-heated, too (but are best fresh).

Tater Tot Breakfast Casserole with Sausage & Bacon
Makes 8 servings

1 lb breakfast sausage
2 TB olive oil
¾ cup EACH diced onion and red bell pepper
1 TB minced fresh garlic
8 eggs
½ cup whole milk
1 tsp EACH kosher salt and black pepper
¼ tsp cayenne pepper
2 lb. frozen tater tots
2 cups shredded Cheddar
1 cup shredded Monterey Jack
6 slices bacon, cooked and crumbled
3 TB chopped scallion greens


Preheat oven to 350. Lightly coat 9x13 pan with nonstick spray.

Cook sausage in oil in a saute pan over medium-high heat until nearly cooked through, crushing with a potato masher. Add onion, bell pepper, and garlic; cook until veggies are softened and sausage is thoroughly cooked, about 5 minutes more.

Whisk together eggs, milk, salt, black pepper, and cayenne.

Layer tots in bottom of prepared dish; top with half the cheeses, sauce mixture, egg mixture, and remaining cheeses. Cover dish with foil.

Bake casserole, covered, 30 minutes. Remove foil and continue baking casserole until cheese is golden brown and temp in center reaches 160-degrees, about 30 minutes more. Let casserole rest 15 minutes; top with bacon and scallions before serving.

Biscuit Breakfast Sandwiches

Makes 6 servings


BISCUITS

1⅔ cups (8⅓ ounces/236 grams) all-purpose flour
1½ teaspoons sugar
1¼ teaspoons
baking powder
¼ teaspoon baking soda
1 teaspoon table salt
5 tablespoons unsalted butter, melted and cooled slightly
1 cup buttermilk, chilled

FILLINGS

6 (3½- to 4-inch) breakfast sausage links
6 large eggs, divided
¼ teaspoon table salt, divided
2 teaspoons unsalted butter, divided
6 slices cheese—pepper Jack cheese, American, OR Muenster (2¼ ounces), halved

FOR THE BISCUITS

Adjust oven rack to middle position and heat oven to 450 degrees. Generously grease 8-inch square baking pan. Whisk flour, sugar, baking powder, baking soda, and salt together in bowl.

Add melted butter to buttermilk and stir until small clumps form. Add buttermilk mixture to flour mixture and stir well until fully combined. Transfer dough to prepared pan. Using your lightly greased hands, pat dough into even layer and into corners of pan (dough will be thin). Using bench scraper sprayed with vegetable oil spray, cut dough in half. Turn pan 90 degrees and make 2 equidistant parallel cuts to create 6 rectangles. Bake until golden brown, about 20 minutes. Let biscuits cool in pan for 5 minutes. Transfer biscuits to wire rack. Turn off oven.

FOR THE FILLINGS

While biscuits bake, line half of large plate with paper towels. Slice 1 sausage lengthwise, stopping just short of slicing all the way through. Open sausage up like book; invert onto cold 12-inch nonstick skillet; press to flatten into 4 1/2 by 2 1/2-inch rectangle; and remove casing, if desired. Repeat with remaining sausages. Cook over medium-high heat until firm to touch, 1 to 2 minutes per side. Transfer sausages to paper towel–lined side of prepared plate. Wipe out skillet with paper towels.

Beat 3 eggs with ⅛ teaspoon salt until whites and yolks are thoroughly combined. Melt 1 teaspoon butter in now-empty skillet over medium-high heat. Swirl butter over surface of pan. Add eggs and tilt pan to evenly coat bottom. Cover, reduce heat to low, and cook for 45 seconds. Uncover and tilt to swirl uncooked egg to edges of omelet. Cover and continue to cook until top is just set, 45 to 60 seconds. Slide skillet off heat. Run spatula around edges to loosen.

Fold 4 sides of egg toward middle to create 8-inch square. Fold square in half to create 8 by 4-inch rectangle. Use edge of spatula to cut rectangle crosswise into 3 rectangles. Transfer to unlined side of plate. Repeat with remaining 3 eggs, 1/8 teaspoon salt, and 1 teaspoon butter. After cooking and portioning second batch of eggs, return first batch of eggs and all sausages to skillet. Cover to keep warm.

TO ASSEMBLE

Separate biscuits into 6 portions. Stand 1 biscuit on side and gently saw in half with serrated knife. Repeat with remaining biscuits. Arrange biscuit bottoms on now-empty plate and top each with ½ slice cheese, 1 egg portion, 1 sausage, and remaining ½ slice cheese. Arrange biscuit tops over cheese. Place sandwiches in still-warm oven until cheese is melted, at least 5 minutes or up to 20 minutes. Serve (plate will be hot). 

(Refrigerate leftover sandwiches for up to 3 days. To reheat, place sandwich on plate and cover with bowl. Microwave for 1 minute. Uncover and let sit for 1 minute before serving. Crusts of reheated biscuits will be softer.)

Mary's Vanilla Cake

Mary surprised me with this cake for my birthday in 2025. She found the recipe online and made it entirely herself. She struck gold—it's a very good vanilla cake! Since then, she has made it 2 or 3 additional times just for fun. The process is a bit more complicated than for your average American-style butter cake as it uses Japanese techniques to produce a plush and soft crumb. The layers are sturdy enough to be stacked and do not sink in the middle. In many ways, it's similar to an old-fashioned hot milk cake. The batter can also be used to make cupcakes.

NOTE: Once you start beating the eggs, you have to follow through with the entirety of the cake-making process and get the batter in the oven promptly. If you delay, leaving the batter to sit for an extended period, your cake will not rise as well.

240 g all-purpose flour
2-1/2 tsp. baking powder

1/4 tsp salt

4 large eggs, at room temperature

300 g granulated sugar

1/2 cup butter

1 cup whole milk

1 TB vanilla extract

1 TB canola -or- vegetable oil

Preheat oven to 350-degrees with shelf placed in the center.

Grease two 8-inch cake pans with butter, line with parchment paper, and grease top of paper with butter, too.

Whisk flour, baking powder, and salt in a large bowl; set aside. (You'll be using the bowl later on after dumping out the flour, so it needs to be large enough to accommodate more than just the dry ingredients that you're adding now).

Beat eggs for 30 seconds on Speed 6 of a stand mixer fitted with a whisk attachment.

With the mixer still going, pour the sugar in over 45 seconds.

Then beat for 7 minutes on Speed 8, or until tripled in volume and white.

While eggs are beating, heat butter and milk in microwave-safe bowl for 2 minutes, until butter is melted and milk is hot. (Note: You want the butter and milk to be hot when added to the batter, so do not do this step too far ahead).

Scatter about 1/3 of the flour across the surface of the whipped eggs in the stand mixer bowl, then beat on Speed 1 for 5 seconds. 

Add half of the remaining flour, then mix on Speed 1 for 5 sec. 

Add all remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away as you do not want to overmix.

Pour the hot-milk-and-butter-mixture, the vanilla, and the oil into the now empty flour bowl.

To the hot milk mixture (in the former flour bowl), add roughly 1-1/2 cups of the egg mixture (from the stand mixer bowl). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy.

Turn mixer back on Speed 1, then slowly pour the milk mixture (from the former flour bowl) into the egg batter (in the stand mixer bowl) over 15 seconds, then turn mixer off.

Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds. Batter should be smooth and pourable.

Pour batter evenly between both pans.

Bang each cake pan on the counter 3 times to knock out big bubbles. (Doing so will not deflate your batter, but rather will drive large air bubbles to the surface so you don't end up with holes in your finished cake crumb)

Bake 30 minutes or until golden and toothpick inserted into center comes out clean.

Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down so that the slight dome will flatten perfectly. Level cake = neat layers.

Once cake layers are fully cool, top with frosting of choice, or cream and fresh berries or jam. 

JoAnna Gaines' Mac-and-Cheese

My long-time friend Gretchen Siebach introduced me to this mac-and-cheese at a ladies' luncheon, and we are all now in love with it! Much less expensive and time-consuming to make than our beloved family standby, Million Dollar Mac-and-Cheese!

(I have never taken the time to make it with the optional crispy topping, but I'll bet it's very good!)

NOTES: The grocery store closest to me does not carry Gruyère; so, in a pinch, I have used a sharp white cheddar in place of the Gruyère, and a sharp yellow cheddar in place of the sharp white cheddar. It has worked wonderfully! I have also tried making this recipe without baking it (by melting the cheeses, seasonings, and milk/cream/butter all together and then tossing the sauce with the cooked pasta—it ends up very cheesy and runny, but the sauce sets up/thickens as it sits). I prefer the baked version. 

Ingredients

Kosher salt
16 ounces elbow macaroni, with no ridges
1 1/2 cups heavy cream
1/2 cup milk
8 tablespoons (1 stick) unsalted butter
8 ounces processed cheese, such as Velveeta, cut into 1-inch cubes
8 ounces Gruyère cheese, grated (about 2 cups)
1 1/2 teaspoons mustard powder
1/2 teaspoon ground nutmeg
1 1/2 teaspoons freshly ground black pepper
½ tsp salt
8 ounces sharp white Cheddar cheese, grated (about 2 cups); reserve for the top

Crispy Topping (optional)

2 tablespoons unsalted butter
1 small garlic clove, minced
3 cups panko bread crumbs
2 pinches of kosher salt

Directions

Bring a large pot of generously salted water to a boil. Cook the macaroni until al dente according to the package directions. Drain thoroughly and transfer to a large bowl.

Meanwhile, position a rack in the top third of the oven and preheat the oven to 350°F.

In a small saucepan, combine the cream, milk, and butter and heat over medium-low heat until warm and the butter is melted. Pour over the pasta. Add the Velveeta, Gruyère, mustard powder, nutmeg, pepper, and 1/2 teaspoon salt and stir until well combined.

Pour the pasta into a 9 x 13-inch baking dish and spread evenly. Top with the Cheddar. Bake until the Cheddar is melted, about 25 minutes.

Meanwhile, if desired, make the crispy topping: In a large skillet, melt the butter over low heat. Add the garlic and cook until softened, about 1 minute. Add the panko and salt and toss to coat completely with the butter and garlic. Increase the heat to medium-low and toast in the pan, stirring often, until lightly browned, 7 to 8 minutes.

Remove the baked mac and cheese from the oven and let stand for 5 minutes. Top with the crispy topping, if using, just before serving.

Store leftovers in a covered container for up to 3 days. Reheat in a 300°F oven.



"Magnolia Table: A Collection of Recipes for Gathering" by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.

4-INGREDIENT BREAD

It doesn't get easier than this to add soft, fresh, homemade bread to a meal. SO easy. SO fast. SO good. If I'm feeding a larger crowd, I double the recipe and use my 8-qt Dutch oven instead of my 5-quart one.

1 ½ cups warm water
2 tsp active dry yeast
3 cups all-purpose flour
2 tsp salt
Olive oil (or Pam spray) for greasing the bowl

Preheat the oven to 450°F. 

In a large bowl, combine the warm water and yeast. Stir, then let it sit for 10 minutes.

Add the flour and salt. Mix with a spatula until it comes together and there are no remaining flour-y bits.

Remove the dough, lightly oil the bowl with olive oil (or spray with Pam), then place the dough back in. 

Cover and let it rise for 1 hour.

After an hour, flour your countertop and shape the dough into a ball.**

 

Line a Dutch oven with parchment paper, place the dough inside, and score the top with a knife.

Cover the Dutch oven with the lid and bake at 450-degrees for 30 minutes.

Uncover and bake (still at 450-degrees) an additional 12 minutes until golden brown.

Let cool slightly before slicing and serving.

***I skip this step. Instead, I just dump the dough right out of the bowl into the parchment-lined Dutch oven, loosely shape the dough into a ball with my hands, score the top, and call it good.

Butter Rice

This is a versatile flavor-infused rice that makes a great base for the addition of herbs, veggies, and/or protein to match whatever cuisine or flavor profile you're going for.

Note: To wash rice, put the grains in a deep bowl and fill it half-way with water. Gently mix the grains using your hand. You should see the water is turning white from the starch. Take out any stray particles then pour off as much of this water as you can or drain it using a strainer. Repeat the process again until the water is almost clear. Alternatively, rinse the rice in a fine-mesh strainer until the water runs clear (this is my preferred method).

For most rice, the ratio is 1:2. For every 1 cup of uncooked rice, you’ll need 2 cups of liquid. Some rice varieties need a little less or a little more water as it cooks. For best results, check the package directions 
of your rice.


3 tablespoons (45 grams) unsalted butter
1 cup (190 grams) white basmati rice uncooked
2 cups chicken broth
¼ teaspoon salt

Wash the rice as described above.

In a saucepan over medium heat, melt the butter. Add the rice grains and stir them briefly, about 30 seconds, just to separate the grains and remove clumps. 

Add the broth and salt. Stir, then let it boil. Once boiling, turn heat to lowest setting and cover the pot with a lid. Cook, covered, on lowest heat setting for about 15 minutes or until the liquid has been absorbed. 

Remove from heat and let it sit, still covered, for about 10 minutes before fluffing and serving.

Top with additional butter, if desired.

Chicken Shawarma with Creamy Garlic Sauce

This is a new favorite at our house. I serve it with the naan sold at Costco (which my kids love, love, love!), rice, diced cucumbers, and feta cheese. We pile our chicken and toppings on top of naan, but you could also fill pita bread to eat it sandwich-style, or, grill flatbread with a little butter/oil and seasoning and then top with the chicken and toppings.

**Pairs well with Butter Rice.

Chicken:
2 lbs (900g) chicken thighs or breasts, boneless & skinless (I use breasts and cut them in half horizontally so they're of even thickness)
1 tbsp ground cumin
1 tbsp ground paprika
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp ground black pepper
1 tsp salt
1/4 cup (60ml) olive oil
1/4 cup (60ml) plain yogurt (I use plain Greek yogurt) -OR- mayonnaise

Sauce* (I double the amounts called for below as our family really likes the sauce):

3 cloves garlic, minced
1/4 cup (60ml) mayonnaise (you can substitute Greek yogurt for a healthier option)
1 tbsp lemon juice

**you can experiment with adding a little dill, salt, and even a bit of mint for variety

Pita bread, flatbreads, or naan, for serving

Optional (toppings, garnishes, etc):

Tomatoes, cucumbers, onions, parsley, lettuce

Rice

Feta cheese

Hummus

Tzatziki sauce

Pita chips

1. In a bowl, mix cumin, paprika, turmeric, coriander, cinnamon, black pepper, and salt.

2. Add olive oil and yogurt to the spice mix, blend well.

3. Coat the chicken thighs in the marinade, cover, and let rest in the fridge for at least 1 hour.

4. Grill or pan-cook the chicken over medium-high heat for about 6-7 minutes on each side until fully cooked. (I grill the chicken on a Breville Panini Press Grill).

5. While chicken cooks, combine garlic, mayonnaise, and lemon juice to make the creamy sauce.

6. Slice the cooked chicken and serve in pita with fresh vegetables and creamy garlic sauce.

No-Fail French Bread

 It doesn't get faster or easier for good bread than this! Makes 2 or 3 loaves. From "A Bountiful Kitchen."

Ingredients

• 2 tablespoons dry yeast
• 1/2 cup warm water
• 2 cups warm water*
• 3 tablespoons sugar
• 1 tablespoon (yes tablespoon!) sea or Kosher salt
• 5 tablespoons Olive oil, Canola or vegetable oil*
• 6 cups flour (4 cups bread flour and 1 1/2-2 cups All Purpose)
• 1 egg *optional beaten- for glazing bread

Instructions

1. **Please read recipe notes before beginning if you live in a humid environment!**

2. Dissolve yeast in 1/2 cup warm water.

3. In a separate large bowl combine warm water*, sugar, salt, oil and 3 cups of the flour. Stir well.

4. Add the yeast mixture to the warm water-flour mixture. Mix together with large wooden spoon or paddle attachment.

5. Add the remaining 3 cups of flour, a cup at a time, mixing well after each addition.

6. After all of the flour is added and mixed in, let sit in bowl for 10 minutes.

7. When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula. 

8. Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.

9. Divide the dough in half. Roll each half of dough in a 9x12 rectangle on a floured surface.

10. Roll the dough up like a jelly roll (long way). Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves will fit on one pan.

11. Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).

12. Let rise for 20-30 minutes in warm place.

13. Bake at 375 for 20-25 minutes in lower half of oven, until golden brown. Or you may bake at 350-375 convection for 18-20 minutes until golden. 

Recipe Notes (from A Bountiful Kitchen)

1. Tips for humid environment: If you live in a humid environment, you may need to either add more flour than called for or you may reduce the liquid in the bread by 1/2 cup. Instead of 2 cups hot water, use 1 1/2. While living in Spain (humid environment) , I use 4 cups bread flour and about 1-2 cups all purpose flour and about 1 1/2 cups water (not including the 1/2 cup of water used to proof the yeast). So, the water total is about 2 cups instead of the 2 1/2 cups called for in the recipe. This recipe was developed in Utah, where the elevation is often 4000 ft and very dry climate!
2. After reading comments from people who have expressed frustration with the bread failing (the exception) I decided to change the water from "2 cups hot water" to "2 cups warm water". I believe part of the issue was hot water was added along with yeast, and the hot water was killing the yeast. Warm water works. I use warm or hot water right from the tap. 
3. I add bread flour in place of the all purpose flour. When doing this, I use 4 cups bread flour and 1-2 cups All Purpose flour. Watch the amount of flour if using bread flour. In some cases, you will need only 1 1/2 cups of additional All Purpose flour. Do not add too much flour, it will result in the dough being stiff and difficult to handle.
4. I make this in my KitchenAid stand mixer. Use the paddle attachment until you have mixed in the first 3 cups of flour. Then switch to the dough hook to mix in the final 3 cups of flour.
5. I often forget the mixing down step (5 times every 10 minutes) and have never had a problem with the bread turning out perfect. Just make sure the bread raises in the bowl until it has almost doubled in size, or for about 45 minutes. Then proceed to the rolling out step. If you skip mixing down every 10 minutes, the bread will not have quite the same texture. Mixing down the dough will help develop the gluten and create the texture that is slightly chewy, but still light!
6. If you have a convection oven, use the convection setting. Bake at 350-375  convection for about 15-20 minutes. The convection setting turns out the prettiest loaves of bread!
7. This bread is best made with Extra Virgin olive oil. 
8. In Spain, my oven was very small and it works better for me to shape the dough into 3 smaller loaves. The bake time is about the same! I got used to shaping into three smaller loaves and now almost always shape into three loaves. I bake at 375 convection for about 18 minutes. 
9. The egg wash or glaze is not necessary. Egg wash will produce a shiny instead of a matte finish on your loaves. You will need about 1/3 of the egg wash for this recipe. Lightly brush the loaf with the egg wash before it starts to rise after shaping.

Oven-Fried Bacon

This is the only way I make bacon. So much quicker, easier, and less messy than frying it in a frying pan. I've been doing it this way since 2010!

Preheat oven to 425-degrees.

Use a light-colored baking sheet that has sides (so the grease doesn't drip down all over your oven). If you wish, line the pan with heavy-duty tinfoil (doing so makes clean-up a breeze). 

Lay the bacon strips out flat in rows on the baking sheet. The bacon strips can touch, but not overlap one another. 

Place the baking sheet in the center of the oven and bake for 20-30 minutes, depending on how crispy/well-cooked you want the bacon to be. Rotate the pan halfway through baking time. No need to flip the bacon strips if you're cooking them until crispy—they'll cook evenly on both sides without flipping. However, if you like your bacon a little less crispy, I find that it does help to flip the strips at the half-way mark when you are rotating the pan.

Of note, I have found that it does not work well to have two pans of bacon in the oven at a time. Even if you rotate the pans between the higher- and lower-shelves at the halfway point, the bacon just doesn't cook as quickly and evenly as when you do one pan at a time (on the middle rack so that it's exposed to the heat coils).

Buttermilk Waffles

This is my favorite buttermilk waffle recipe. Super light and fluffy waffles. Comes together quickly and easily. You can halve the recipe to make fewer. If you don't have buttermilk, you can always make your own with milk and vinegar, but I continue to maintain that real buttermilk is always best.

Also, these freeze beautifully! Re-heat in your toaster for a perfectly crisp and warm waffle anytime! (If I'm freezing them, I set each waffle out individually on a cooling rack as soon as it comes out of the waffle maker until it's completely cool before wrapping it and putting it in the freezer).

Makes about 24 (4x4-inch) waffles.

4 cups (480 g) all-purpose flour
4 tablespoons (60 g) sugar
4 teaspoons (20 g) baking powder
2 teaspoon (14 g) baking soda
1 teaspoon (8 g) salt
4 cups buttermilk***
2/3 cup (11 TB) butter, melted
4 eggs
2 teaspoon vanilla extract

***I add 1/2 cup additional buttermilk (on top of the 4 cups the recipe calls for) because I prefer a lighter/softer/more-like-a-pancake/less-dense waffle than what is customary for waffles [and what this recipe produces].

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

 
In another medium bowl, whisk together buttermilk and butter. Add eggs and stir until combined.

Add dry ingredients to wet ingredients and whisk until just combined (there will still be lumps and lumps are what you want for high-rising, fluffy waffles). Fold in vanilla. Let batter rest for 10 minutes and do not re-stir or you'll deflate the batter.

Preheat waffle iron and grease. Pour about ⅓ - ½ cup of batter into the waffle iron (or until batter reached about ½ inch to the edge of the iron). Cook until ready (I cook about 3 to 3-1/2 minutes). Top with syrup and berries.

Roast Chicken with Spring Vegetables

This is an Ina Garten recipe. I double it to feed my family (2x everything, including the whole chicken). It's relatively quick, but makes a pretty presentation.


1 (4-pound) whole chicken
Kosher salt and freshly ground black pepper
1 lemon, quartered
6 sprigs fresh thyme, divided
6 sprigs fresh rosemary, divided
3 tablespoons unsalted butter, melted
1/4 pound heirloom baby carrots, scrubbed (12 - 14)
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
1 large onion, cut into 8 wedges through the stem
8 garlic cloves, unpeeled
Good olive oil
12 to 14 asparagus, woody ends removed, cut diagonally in 2-inch pieces


Preheat the oven to 425 degrees.

Pat the chicken dry with paper towels and place it in a large (13 x 16-inch) roasting pan. Sprinkle the cavity generously with salt and place the lemon, 2 sprigs of thyme, and 2 sprigs of rosemary in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the outside with the butter and sprinkle generously with salt and pepper.

In a large bowl, combine the carrots, potatoes, onion, garlic, ⅓ cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer the vegetables to the pan with the chicken and place the remaining sprigs of thyme and rosemary on the vegetables.

Roast for 20 minutes, then reduce the heat to 350 degrees and roast for 40 to 50 minutes, tossing the vegetables in the pan juices from time to time. Roast until an instant-read thermometer registers 165 degrees in the breast and 175 degrees in the thigh. Leaving the oven on, transfer the chicken to a carving board, cover it loosely with aluminum foil, and allow to rest for 12 to 15 minutes.

Meanwhile, add the asparagus to the pan, tossing them with the other vegetables. Roast for 10 to 12 minutes, until the asparagus are crisp-tender. Discard the herb branches, carve the chicken, and serve with the vegetables and pan juices.

Coconut Lime Swig Cookies

These are so ridiculously good! A must-try! From "The Girl Who Ate Everything."

Cookies:
5¼ cups all-purpose flour
¼ cup cornstarch
½ teaspoon baking soda
½ teaspoon cream of tarter
1 teaspoon salt
1 cup butter, , softened
¾ cup coconut oil
1¼ cup granulated sugar, (plus ¼ cup reserved)
¾ cup powdered sugar
2 tablespoons lime juice
2 teaspoons lime zest
1 teaspoon coconut extract
2 eggs

Coconut Lime Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup butter
2 teaspoons lime juice
2 teaspoons lime zest
2 1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract
4 cups confectioners' sugar



Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt.

Set aside.

In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar.

Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.

Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet or use a parchment line sheet.

To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.

Bake for 8-­10 minutes or until the bottom is lightly brown. The tops will not brown. The cookies stay soft so do not over bake. Cool completely.

To make the coconut lime cream cheese frosting: 

Beat cream cheese, butter, lime juice, lime zest, 2 1/4 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest if desired.

Swig keeps their cookies in the fridge. This isn't necessary. In fact, I like mine at room temperature. These are better the next day when the frosting has softened the cookie.

Pot Roast & Green Beans

This is an excellent meal that scales well. The recipes are from my friend, Farzana. She served it to feed 200 people once. (She seared the meat, then cooked the roasts in multiple, standard crock pots, shredded the meat, made the gravy, and then transferred everything to 22-quart electric roaster ovens to keep warm while serving. The meat held up beautifully, even over a 2-hour serving window. On a separate occasion, my friend Wendy made 40 pounds of roasts to feed 50 people; she seared the meat, then cooked the roasts in the electric roaster on low heat over several hours until tender. She cooked the meat one day and then warmed it up in the roaster oven to serve on another day over a number of hours; again, it held up beautifully).

I have used leftover roast to make quesadillas, stir fry, beef sandwiches, and my personal favorite . . . beef stroganoff (I combined the shredded meat with the gravy and tossed it with a pound of cooked egg noodles until coated and well combined. So, so yummy!)


Salt and freshly ground black pepper to taste
2-3 tsp dry oregano
1-2 tsp. cumin powder (toasted)
1 tsp. cayenne powder
1 tsp. ground mustard seed
5- to 6-pound chuck roast (do not trim the fat)
3-4 tablespoons olive oil
4-5 cloves of garlic crushed into big pieces (do not allow to burn)
1 whole onion, peeled and big pieces chopped
2- whole carrots, unpeeled, cut into 2-inch pieces (only for flavor)
3-4 bay leaves
3 cups beef broth

half a sprig of fresh rosemary
4-5 sprigs fresh thyme
2 tablespoons fresh chopped parsley to serve


1. Season the chuck roast with salt/pepper, oregano, cumin, cayenne, and ground mustard.
2. Heat your pan (a cast iron pan works especially well).
3. Add the oil and when it is hot, add in the roast. Brown the roast for 4-5 minutes on
each side. 
4. In the same pan, sauté carrots, onion, and garlic for 3-4 minutes or until slightly
brown.
5. In your slow cooker, add the carrots, onion, and rest of the ingredients except
parsley.
6. Lay the beef on top, add all the flavor from the pan if possible, then add the
beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
When done cooking, use the pot roast juice to make gravy (adding canned beef
broth, if needed). Flour works well as a thickener.


Garlic Green Beans With Bacon

6-bacon strips or thick cut bacon
1-pound green beans fresh, trimmed and rinsed
1 tablespoon butter
4-6 garlic cloves minced
1/2 teaspoon of salt to taste (bacon is salty so just taste before adding this)
Instructions

1. Cook bacon until crispy. Reserve a teaspoon or two of the fat for added flavor.
2. Bring a large pot of water to boil, add green beans (water should be just above the beans) and ½ teaspoon salt.
3. Cook on medium-low heat for 5 minutes, drain the beans (should be bright green color but not too soft).
4. Heat butter in a large skillet on medium heat.
5. Add minced garlic. Cook it while stirring constantly, for about 30 seconds.
6. Add bacon pieces and green beans.
7. Sauté on medium heat for about 1 minute to combine all ingredients.
8. Remove from heat. Taste and add more salt, if needed.
9. Serve immediately or while hot. (Try not to reheat)