RUSSIAN POTATO AND MUSHROOM LEEK SOUP

This was a yummy soup - the dill smelled really strong and I was a bit anxious about it, but it didn't overpower the flavor.  Jeremy really liked it.

RUSSIAN POTATO AND MUSHROOM LEEK SOUP

PREP TIME: 10 MINS

COOK TIME: 40 MINS

INGREDIENTS:

·         1 tablespoon butter

·         1 tablespoon olive oil

·         1 pound fresh mushrooms, sliced (portabella is best)

·         2 leeks, cleaned, trimmed, and chopped

·         2 large carrots, peeled and small diced (about 1 cup)

·         6 cups low-sodium chicken broth

·         2 teaspoons dried dill weed

·         1 1/2 teaspoons salt

·         1/4 teaspoon black pepper

·         1 bay leaf

·         2 pounds russet potatoes, peeled and small diced (about 5-6 cups)

·         1 cup milk (preferably not skim)

·         1/4 cup sour cream

·         1/4 cup all-purpose flour

·         Salt and pepper, to taste

·         Crumbled bacon, fresh dill, for serving (optional)

DIRECTIONS:

1.       In a large pot, heat the butter and olive oil over medium heat.

2.      Add the mushrooms and cook until tender and golden, 4-5 minutes. Remove to a plate (keeping as much liquid/oil in the pot as possible).

3.      Add the leeks and carrots, and cook, stirring occasionally, until starting to soften, 5-6 minutes.

4.      Add the broth, dill, salt, pepper and bay leaf.

5.       Stir in potatoes; the liquid will just barely cover the potatoes, most likely. If it doesn’t, add enough extra broth to just cover the potatoes. Bring the mixture to a simmer, cover, and cook until the potatoes are tender, 15-20 minutes (depending on how large or small you chopped them).

6.      Optional step: for a slightly thicker soup, right now, take out the bay leaf, grab a potato masher, and lightly mash the potatoes right in the pot until desired consistency before proceeding.

7.       Stir the mushrooms back into the soup.

8.      Whisk or blend together the milk, sour cream and flour (I prefer to use a blender for an ultra-lump free mixture).

9.      Quickly stir the milk mixture into the soup, and heat until slightly thickened, 2-3 minutes. Season to taste with additional salt and pepper, if needed.

10.   Serve with crumbled bacon or fresh dill, if desired.

https://www.melskitchencafe.com/russian-potato-mushroom-leek-soup/print

BROWN BUTTER BRUSSELS SPROUTS PASTA WITH HAZELNUTS

This was a hit with everyone - even my kids.  Don't skimp on the salt.  Super delish!

BROWN BUTTER BRUSSELS SPROUTS PASTA WITH HAZELNUTS

yield: SERVES 4

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

INGREDIENTS:

·         6 tablespoons butter

·         8-12 ounces pasta (shells or penne work best)

·         1/2 cup hazelnuts, chopped (walnuts would also work)

·         1 tablespoon olive oil

·         2 cloves garlic, minced

·         1 tablespoon shallot, minced

·         2 cups chopped Brussels sprouts, stems removed

·         1/3 cup Parmesan cheese (shaved, if possible)

·         Salt and freshly ground black pepper, to taste

DIRECTIONS:

1.    First, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim most of the foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.

2.    Bring a large pot of salted water to boil. Cook pasta to al dente, drain and set aside.

3.    Meanwhile, in a small sauté pan over medium heat, toast the hazelnuts until they become lightly browned and fragrant, about 5-7 minutes. (You can also toast the hazelnuts in the oven or toaster oven at 350 degrees F for 8 to 10 minutes — watch closely to prevent burning.)

4.    In a large pan or skillet, heat the olive oil over medium-high heat. Add the shallot and brussels sprouts and cook until they begin to caramelize.  Add the garlic and cook until fragrant. Stir in the pasta and hazelnuts. Pour browned butter over the pasta and sprouts. Stir well. Cook until pasta is heated. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.

https://www.twopeasandtheirpod.com/brown-butter-brussels-sprouts-pasta-with-hazelnuts/print/

Chocolate Brownies

These brownies are so wonderfully delicious.  I got this recipe from my brother-in-law and it's definitely going to be my go-to brownie recipe.

Chocolate Brownies

4 eggs

2 sticks butter

2 ¼ cup sugar

1 ¼ cup cocoa powder

1 ½ cup flour

1 tsp baking powder

1 tsp salt

1 tablespoon vanilla

1 cups semi-sweet chocolate chips

Pour-able caramel topping

Melt butter and sugar over low heat until shiny.  Beat eggs and vanilla.  Pour butter mixture into bowl and beat (beat quickly so the eggs don’t cook).  Add salt and mix.  Add cocoa powder, flour and baking powder and mix until combined.  Stir in chocolate chips.  Pour into greased 9x13 pan and bake at 350 degrees for about 30 minutes (until set but not overbaked).  Top with caramel sauce.  Serve warm or cool.

Variations: Leave the caramel off and use mint chips or peanut butter chips.

Honey Lime Tilapia

I wasn't sure if the whole wheat flour would be too heavy in this recipe but it was just great.  We all really liked this recipe. 

Honey Lime Tilapia

For fish and marinade:

4 Tilapia fillets
2 Tbsp. lime juice (from 1 large lime)
zest of 1 lime
1 Tbsp olive oil
1 1/2 Tbsp honey
1/2 tsp salt
1/2 tsp black pepper
1 clove garlic, finely minced

For Coating:
1/2 C. whole wheat flour
1/4 tsp. salt
1/4 tsp. black pepper
1-2 Tbsp olive oil

In a small bowl, whisk together the lime juice, zest, olive oil, honey, salt, pepper and garlic.  Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish.  Press the air out of the bag and seal.  Refrigerate the fish for at least an hour and up to 4 hours.  It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish. 

Whisk together the flour, salt and pepper in a shallow dish.  Heat the olive oil in a large nonstick skillet over medium heat until rippling ad hot.  Dredge each tilapia fillet in the flour, coating both sides lightly.  Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning.  Adjust the cooking time as needed dpeending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded. *

*Alternative cooking method...I drizzled the olive oil in a 9x13 pan and baked the fish at 350° until it flaked easily with a fork.  It was very moist and flavorful. 

Serve immediately. 

Recipe originally from melskitchencafe.com

Melt In Your Mouth BBQ Ribs

Mmmmm....these are tasty and easy to make.  Everyone loved them!

Melt In Your Mouth Barbecue Ribs

Total time: 3 hours 15 mintues

Serves 6

Ingredients:

4 lbs. pork ribs

¾ C. light brown sugar

1 tsp. hickory smoke salt**

1 Tbsp. paprika

1 Tbsp. garlic powder

½ tsp ground red pepper (optional)

2 C. of your favorite BBQ sauce

Preheat oven to 300°.  Peel off the tough membrane that covers the bony side of the ribs.  Mix together the sugar and spices to make the rub.  Apply the rub to ribs on all sides.  Lay the ribs on two layers of foil, shiny side out and meaty side down.  Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.  Place on baking sheet and bake for 2-2 ½ hours or until meat is starting to shrink away from the ends of the bone.  Remove from oven.  Heat the broiler or the grill.  Brush the BBQ sauce onto one side of the ribs.  Broil or grill until sauce is cooked and bubbly, turn ribs over and repeat on the other side.  Cut the ribs into serving sizes and enjoy! 

**If you can’t find hickory smoke salt just brush the ribs with liquid smoke and/or use smoked paprika in the rub. 

Recipe origingally from http://www.geniuskitchen.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786?photo=373996

Dilly Beans

These are spicy pickled beans. A fun way to use some of your beans from the garden.

Dilly Beans
Yield: about 4 pints or 2 quarts
2 pounds green beans
1/4 c. canning salt
2 1/2 c. vinegar
2 1/2 c. water
1 tsp. cayenne pepper, divided
4 cloves garlic
4 heads dill

Trim ends off green beans. Combine salt, vinegar, and water in a large saucepan. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp. cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. (Double the amounts for each jar if using quart size.) Ladel hot liquid over beans, leaving 1/4-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process in a boiling water canner for 10 minutes. (Adding time for higher elevation. Where I live is about 4,000 some feet so I add 10 minutes, for a total of 20 minutes. Here's a handy dandy chart to reference.)
Turn burner off and remove canner lid. Let jars rest in water for 5 minutes, remove and cool.

From the Ball Blue Book of Preserving

Italian Easter Bread

Italian Easter Bread

I've wanted to make this for years because it just looks so fun and this year I finally did. It's a slightly sweet bread and really adds to the color of the Easter table. In my opinion you *must* use colored sprinkles and I had some pastel ones that fit perfectly for the season. Lots of fun!

You don't want to refrigerate this bread since refrigeration dries bread out so if you bake these just in time to serve them you can eat the eggs, otherwise just throw the eggs away once you start eating the bread.  If you don't have a silpat, parchment paper is your best friend (as usual!). Here's my bread:

 Print

Italian Easter Bread

Ingredients

• 1 package (2 1/4 teaspoons) instant yeast
• 1 1/4 cups warm milk
• Pinch of salt
• 1/3 cup butter , at room temperature
• 2 eggs , lightly beaten
• 1/2 cup sugar
• 3 1/2 to 4 1/2 cups flour
• egg wash (1 egg, beaten with 1 teaspoon of water)
• 6 dyed , uncooked, Easter eggs (will cook in the oven)
• Sprinkles

Instructions

1. Mix together the yeast, milk, salt, butter, eggs and sugar in a large mixing bowl. Add 2 cups of flour and beat until smooth, with the paddle attachment. With the mixer on low speed, continue to slowly add the rest of the flour just until a dough forms. Switch to the dough hook attachment and knead on low speed until the dough is smooth and elastic. Add more flour as needed so that it is tacky, not sticky. Alternatively, the dough can be kneaded on a floured work surface, by hand. Transfer to an oiled bowl, turning once to coat both sides. Cover tightly with plastic wrap and let rise in a warm, draft-free place until doubled, about 1 hour.
2. Line a large baking sheet with parchment paper or a silicone liner. Punch down the dough and divide into 12 equal pieces (about 3.5 oz each). Roll each piece into a 14-inch rope.
   
3. Twist two ropes to form a "braid", then join the ends to loop into a circle while pinching the tips together. Place on the prepared baking sheet.
   
4. Repeat with remaining dough ropes. Cover with a clean towel and let rise again until nearly doubled, about 1 more hour.
5. Preheat the oven to 350 degrees F. Brush the tops of the dough "nests" with the egg wash. Decorate with the sprinkles.
   
6. Place one egg in the center of each nest, pressing down lightly to secure. Bake in the preheated oven for 20 to 25 minutes, until golden brown. Cool on a wire rack. Serve warm or at room temperature.
7. Recipe Note: The eggs can be eaten by cracking and dipping the bread in them, however, I would recommend discarding them if not consumed within a few hours.
8. Source: Adapted from The Italian Dish

Images and recipe from: Seededatthetable.com