Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)

This is from the site Mandy sent with the Italian and Scottish recipes.  It is slightly tweaked.  It was so delicious!  It doesn't reheat very well, but is definitely a new favorite served fresh.

Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)

·         1 lb box of good quality bucatini (or penne, rigatoni or orrechiette)

·         1 clove of fresh garlic, crushed

·         1 tbsp extra virgin olive oil

·         3/4 cup (6 oz) fresh or frozen peas

·         1 large, fresh, sweet red pepper, diced

·         3 tbsp extra virgin olive oil

·         2 cloves of fresh garlic, minced

·         2/3 cup (5 oz) chicken stock

·         1/4 cup (2 oz) butter, cut into smaller pieces

·         3/4 cup (6 oz) heavy whipping cream

·         salt (Kosher or sea salt) and white pepper

1.     Prepare a large pot of salted water to cook the pasta; begin to heat the water over low heat. In a small saute pan, heat 1 1/2 tablespoons extra virgin olive oil, saute peas until heated through and then remove from pan and set aside.

2.     Put the 3 tablespoons of extra virgin olive oil, minced garlic and diced red pepper in a frying pan over medium heat.  Sauté for about 5 minutes, then add the chicken stock.

3.     Let simmer over high heat, until the liquid is reduced by about half; then add the cream and continue to cook for 3 to 4 minutes.

4.     At this time, bring the water to a rolling boil, then add the bucatini. Cook for 7 minutes, as directed on the package.

5.     After the cream sauce has thickened, add the butter, swirling the pieces into the sauce, until completely melted. Taste the sauce and add salt, and some white pepper.

6.     Remove from heat. Transfer the red peppers and cream sauce to deep container, and create a smooth sauce by using an immersion blender (traditional blender may also be used.)

7.     Drain the pasta; return to the pot. Add the peas and sauce, and stir to combine evenly. Garnish with chopped parsley, or sprigs of parsley, and serve immediately (does not reheat well).

https://www.christinascucina.com/bucatini-alla-crema-di-peperoni-rossi/

Cinnamon-Bun Ebelskivers

We had breakfast for dinner and made these Cinnamon-Bun Ebelskivers
 instead of pancakes.  Yum!!

Cinnamon-Bun Ebelskivers

Ingredients:

For the cinnamon filling:

·         1/2 cup granulated sugar

·         2 Tbs. all-purpose flour

·         1 1/2 Tbs. ground cinnamon

·         1/4 tsp. salt

·         4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes,
  at room temperature

For the frosting:

·         4 Tbs. (1/2 stick) unsalted butter, melted

·         1 1/2 cups confectioners' sugar

·         3 to 4 Tbs. milk

·         1/2 tsp. vanilla

For the pancakes:

·         2 cups all-purpose flour

·         1 tsp. baking powder

·         1/2 tsp. salt

·         1 Tbs. granulated sugar

·         4 eggs, separated

·         2 cups milk

·         4 Tbs. (1/2 stick) unsalted butter

Directions:

To make the cinnamon filling, in a bowl, still together the granulated sugar,
flour, cinnamon and salt. Add the butter and, using the back of a spoon,
mash the butter into the flour mixture until all of it is absorbed into the butter,
forming a paste. Set the cinnamon filling aside.

To make the frosting, gently whisk the melted butter with the powdered
sugar and milk.  Add the vanilla, whisk together and set aside.

To make the pancakes, in a bowl, whisk together the flour, baking powder,
salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then
whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture
into the flour mixture until well combined; the batter will be lumpy. Using an
electric mixer fitted with the whisk attachment, beat the egg whites on high
speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula,
gently fold the whites into the batter in two additions.

Brush each well of an ebelskiver pan with canola oil or melted butter. Set over
medium-low to medium heat and allow the pan to heat up before adding any batter.
Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the
center of each pancake, press it into the batter a little, and top with a little more
batter, being careful not to overflow each well in the pan. Cook until the bottoms
are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes
over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes
to a plate.  Brush each well with more oil or butter and repeat cooking with the
remaining batter and filling.  You can keep the cooked ebelskivers in a warm oven
while you finish cooking the rest of the batter.

Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.

The original recipe called for a cream cheese frosting, but I didn't have any
cream cheese so I just omitted it and added a little vanilla.  We all liked that icing so
that's how I'll continue to make these, but feel free to look at the original recipe if you
want to make the cream cheese frosting.  

Recipe altered slightly.  Originally from the Williams-Sonoma Kitchen

https://www.williams-sonoma.com/recipe/cinnamon-bun-filled-pancakes.html

Egg & Potato Skillet

Super quick and yummy dinner.

Egg & Potato Skillet

TOTAL TIME: Prep/Total: 30 min.YIELD: 4 servings.

Ingredients

• 3 tablespoons butter
• 1-1/2 pounds red or Yukon gold potatoes, chopped
• Dried parsley, to taste
• 2 garlic cloves, minced
• 3/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 8 large eggs
• 1/2 cup shredded extra-sharp cheddar cheese

Directions

• 1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown (with some side crispy and dark brown) and tender. Stir in parsley, garlic, salt and pepper. With back of a spoon, make four wells in the potato mixture; break two eggs into each well.
• 2. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, 1 minute.

Cajun Honey Butter Grilled Salmon

Ava said, "You know, I'm surprised I'm saying this, but I really like this!"  Talmage gobbled it up when I reminded him that Smokey the Bear loves salmon.  Ady liked most of it (just not the crispy top... which happens to be the best part...).  Jeremy said it was better than he expected it to be... which is a win for a fish-hater.  Emery didn't care for it.  I loved it. :)

Cajun Honey Butter Grilled Salmon

Prep Time

5 mins

Cook Time

Ingredients

·         4 salmon fillets

·         salt and pepper, to taste

·         6 tablespoons unsalted butter, at room temperature see note 1

·         3 tablespoons honey

cajun seasoning (OR USE PREMADE CAJUN SEASONING)

·         2 teaspoons garlic powder

·         2 teaspoons dried Italian seasoning

·         2 teaspoons paprika smoked paprika, if you have it

·         1 teaspoon cayenne pepper

·         1 teaspoon onion powder

·         1 teaspoon cracked black pepper or 1/2 teaspoon finely ground black pepper

·         1/2 teaspoon salt

·         1/2 teaspoon crushed red pepper flakes

Instructions

1.    In a small bowl stir together cajun seasoning ingredients.

2.    Use an electric hand mixer to whip butter for 2 minutes until light and fluffy. Add honey and cream together until smooth. Mix in 1 tablespoon of the cajun seasoning. (remaining seasoning can be stored in airtight container up to 3 months). OR USE PREMADE AND ADD 1 TBSP TO BUTTER.

3.    Pat salmon fillets dry on both sides with a paper towel. Brush all over with oil, then season with salt and pepper to taste.

4.    Cook salmon on a preheated grill or grill pan for 6-8 minutes on each side until opaque and flaky.  Alternately, cook in preheated cast iron skillet on stove.

5.    Turn off the grill (or stove if using a grill pan) and place a generous dollop of cajun honey butter on top of each fillet.

6.    Allow to melt for about 30 seconds, then use the back of a spoon to spread the butter all over the the top of the salmon. Flip, and repeat on the other side.

7.    Serve immediately.

https://www.lecremedelacrumb.com/cajun-honey-butter-grilled-salmon/?mc_cid=0825251209&mc_eid=318867e01f

Blueberry Quick Bread with Vanilla Sauce

Yummy treat!  My kids all baked their own mini loaf and thought that was so fun.  Also, I don't do soggy, so I just pour the sauce on each slice right before eating.

Blueberry Quick Bread with Vanilla Sauce

TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD: 8 servings (2 cups sauce).

Ingredients

• 1 large egg
• 1 cup whole milk
• 3 tablespoons vegetable oil
• 2 cups all-purpose flour
• 1 cup sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen blueberries
• VANILLA SAUCE:
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup heavy whipping cream
• 1/2 cup butter, cubed
• 1 teaspoon vanilla extract

Directions

• 1. In a large bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries.
• 2. Pour into a greased 9x5-in. loaf pan (Sometimes this doesn’t bake in the center, so you can pour some batter into a few mini pans and the rest in the big pan). Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 3. For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in vanilla. Serve with blueberry bread.
  Freeze option: Securely wrap and freeze cooled loaf in plastic and foil. To use, thaw at room temperature. Prepare sauce as directed and serve with bread.

https://www.tasteofhome.com/recipes/blueberry-quick-bread-with-vanilla-sauce/print/

Chicken Enchilada Stuffed Peppers

This is our new favorite stuffed pepper recipe.  I didn't have the sour cream or avocados on hand to top them with so I'm looking forward to trying that next time.  You could probably make these ahead and freeze them, too.

CHICKEN ENCHILADA STUFFED PEPPERS

 Cook Time 1 hour

 Total Time 1 hour 15 minutes

 Servings 6 servings

  

Ingredients

·         3 medium bell peppers, any color (I used orange, red, and yellow)

·         2 cups cooked and shredded chicken

·         1 (10 oz) can enchilada sauce

·         1 (4 oz) can diced green chiles

·         1/2 cup frozen or canned corn

·         1/2 cup black beans, drained and rinsed

·         1/4 cup fresh cilantro, finely chopped, optional

·         1 teaspoon cumin

·         1/2 teaspoon garlic powder

·         1/2 teaspoon salt

·         1/2 teaspoon chili powder

·         1 cup shredded Monterrey Jack  or cheddar cheese

·         1/4 cup chicken broth or water

Instructions

·         Preheat oven to 350 degrees. Spray a large baking dish with cooking spray and set aside.

·         Remove stems from peppers, slice in half lengthwise and and scrape out membranes and seeds. Set aside.

·         In a large bowl, combine the chicken, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, garlic powder, salt and chili powder. Mix everything together well.

·         Pour chicken broth into the bottom of prepared pan. Spoon the chicken enchilada filling evenly into the pepper halves and place in the baking dish. Sprinkle the cheese over the tops of the stuffed peppers.

·         Cover the pan with aluminum foil and bake in the preheated oven for 45 minutes. Remove aluminum foil and return to the oven to bake for an additional 10-15 minutes until peppers are soft and cheese is melted. Serve with your favorite toppings, such as sour cream, diced avocado, diced tomato, and chopped cilantro. Enjoy!

Recipe altered slightly from https://belleofthekitchen.com/2018/07/13/chicken-enchilada-stuffed-peppers/

Overnight Muesli

This is from The Pioneer Woman's Come and Get it! cookbook. It is delicious - probably because it's made with whole milk and a bit of half & half or cream! :) I have only tried it made this way, but you could certainly try using a lighter milk and/or skipping the cream.

Overnight Meusli

1/3 c. old-fashioned rolled oats
1 1/2 tsp. flax seed (or 1/2 tsp ground flax seed)
1 1/2 tsp. chia seeds
1 heaping T. sweetened coconut
2 T. fruit - diced apple, golden raisins, diced strawberries, etc.
1 T. brown sugar (not packed)
1/2 c. whole milk
1-2 T. half & half or heavy cream
1/4 tsp. vanilla extract
chopped nuts, optional

In a 1/2 pint canning jar, or similar sized plastic container with a tight lid, layer the oats through the brown sugar. Pour in the milk, cream, and vanilla. Put the lid on and gently shake. Refrigerate overnight, or at least 6 hours. Add nuts and extra milk to serve, if desired.