Salted Toffee Graham Cracker Squares

Ingredients

13 graham crackers
1 8-ounce bag toffee/skor bits
1 1/2 cups coarsely chopped almonds
1/2 cup sugar
1 cup butter
3/4 cup mini chocolate chips (or 4 oz finely chopped bittersweet chocolate)
3/4 tsp sea salt


Directions

Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, about 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes.

Remove from oven and immediately sprinkle chocolate chips and salt over graham crackers. With a sharp knife or a pizza cutter, cut into 2-inch squares. Let cool completely. Store in an airtight container, up to 1 week.

Cranberry Orange Muffins

Ingredients:

2 cups blanched almond flour
1/2 cup sugar
1/2 tsp salt
1 tsp baking soda
1 cup dried cranberries
1/2 cup oil
3 eggs
1 tsp orange zest


Directions:

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.

In a large bowl, combine almond flour, sugar, salt, baking soda and cranberries.

In a smaller bowl stir together oil, eggs and zest.

Stir wet ingredients into dry until just combined.

Spoon batter in paper-lined muffin tins. Bake for 25-30 minutes. Cool and serve

Lemon-Poppyseed Muffins

1 1/2 cups rice flour
1 1/2 cups ground almonds
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp poppy seeds
3 large eggs
3/4 cup sugar
zest of 1 large lemon
1 cups peeled and finely grated zucchini
1/2 cup buttermilk
2 tsp lemon extract


Directions:

Preheat oven to 350 degrees F. Line a 12-muffin tray with paper liners. Combine the dry ingredients, except the sugar, in a medium bowl and set aside.

Beat the eggs and sugar with an electric mixer for 3 minutes until pale and creamy. Add the lemon zest, zucchini, buttermilk and lemon extract and beat to combine.

Working quickly with a spatula, fold in the dry ingredients until they are just mixed in. The key is to not overwork the mixture.

Spoon even amounts of batter into each muffin liner, filling each liner to the top. Pop in the oven and bake for 30 minutes. Remove from the oven and leave to cool completely before serving.


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Cottage Cheese Pancakes

Ingredients:

6 eggs
2 cups of cottage cheese
1 or 1 and 1/2 cups flour
1 tsp vanilla


Directions:

Mix together in a blender until smooth. You might have to stir a few times with the power off to make sure it is blending thoroughly.

Heat griddle to medium heat. Using a 1/4 cup scoop, drop onto the griddle and spread it out a little with a spoon. These take a litte longer than normal pancakes. Cook till golden brown. Makes approximately 15 pancakes. They reheat just fine in the microwave! A nice make-ahead breakfast.

Impossible Coconut Pie

Ingredients

1/2 cup flour, sifted
1 cup sugar
3/4 cup shredded coconut, fine
4 eggs
1/2 cup plus 1 Tbsp butter, melted (plus extra to grease)
2 Tbsp Vanilla
2 cups milk
1/4 cup flaked almonds


Directions

Preheat oven to 350 degree F and grease a 10-inch pie dish.

In a food processor combine the flour, sugar, coconut, eggs, butter and vanilla. Gradually add the milk, until well combined.

Pour into the pie dish and bake for 35 minutes. Remove from the oven and sprinkle with almonds, returning to the oven for 10 minutes.

Allow to cool for 5 minutes before serving. Will keep in the refrigerator for up to 2 days.

Pizza Bites

Ingredients

1/4 cup warm water (about 110°)
1 1/8 tsp instant yeast
1/2 cup plus 2 Tbsp water, at room temperature
1 tbsp extra-virgin olive oil
2 cups bread flour, plus more for dusting
3/4 tsp salt
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
Sliced pepperoni

For topping:
Olive oil
Italian seasoning
Grated Parmesan cheese


Directions:

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.

Preheat the oven to 400 degrees F. Lightly grease a 9-inch pie plate or cake pan.

Turn the dough out onto a lightly floured work surface. Divide the pizza dough into 20-24 roughly equal sized pieces. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.

Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired.

Bourbon Chicken

Ingredients:

4 Tbsp olive oil
3 pounds skinless, boneless chicken breast halves - cut into bite sized piece
1 cup water
1/2 cup packed light brown sugar
3/4 cup grape or cherry juice
1/3 cup teriyaki sauce
1/4 cup ketchup
2 Tbsp apple cider vinegar
2 cloves garlic, minced
1 Tbsp dried minced onion
1/2 tsp crushed red pepper flakes
1/2 tsp ground ginger
1/4 cup grape or cherry juice
2 Tbsp cornstarch
cooked rice


Directions:

Heat the oil in a large frying pan and brown the chicken pieces until lightly golden on all sides. Transfer the chicken to a bowl or plate, cover with foil and set aside.

In a medium-sized pot, whisk together the water, brown sugar, 3/4 cup of fruit juice, terkyaki sauce, ketchup, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger. Bring the sauce to a boil. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes, or until chicken is cooked through.

Stir together 1/4 cup of fruit juice with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps.

Bring the sauce back to a simmer, let thicken for about 1 minute.

Serve over a bed of hot rice.

Corn, Sugar Snap Pea and Bacon Salad

Ingredients

12 slices bacon — cut in 1/2″ dice
1 cup onion — finely chopped
1 1/2 pounds sugar snap peas
4 cups corn — (fresh or frozen & defrosted)
1 Tbsp Dijon mustard
1 Tbsp brown sugar
1 tsp lemon juice
1 Tbsp freshly ground black pepper
1/4 cup fresh chives — minced


Directions

In a large skillet, cook the bacon until it is crisp; remove to paper towels to drain.

Skim off all but 3 T. of fat, then saute the onion for 3 minutes, until it begins to soften, then add peas and saute for 3-4 more minutes, until the peas begin to turn bright green and glossy.

Add the corn, mustard, sugar, lemon juice and pepper and toss to combine. Cook for another 3-5 minutes until the corn is cooked through. (It can be made ahead to this point, cooled, covered and refrigerated – reheat in a skillet before serving.)

Serve the salad in a large serving bowl garnished with the reserved crumbled bacon and minced chives.


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Goat Cheese and Herb Stuffed Chicken Breast

Ingredients

1/4 cup gluten-free Italian breadcrumbs
2 Tbsp fresh mint leaves, chopped
2 Tbsp fresh parsley, chopped
2 Tbsp green onions, sliced really small
4 oz. package of goat cheese
3 chicken breasts
1 Tbsp olive oil
1 lemon wedge
pepper


Directions

Preheat oven to 350 degrees F.

In a medium bowl combine breadcrumbs, mint, parsley, green onions, and goat cheese.

Cut a diagonal slit into the chicken breast and form a pocket (works best on the largest side of the chicken). Stuff with the goat cheese mixture and secure with toothpicks.

Brush the chicken with olive oil, lemon, and pepper.

Chicken then needs to be seared on a pan (about 3-4 minutes per side), then bake for 20-30 minutes (depending on how thick the chicken breasts are).

Cod with Leeks and Cherry Tomatoes

Ingredients

4 Pieces cod (about 6 oz. each)
1 leek (light green and white part only)
1 pint cherry tomatoes
2 garlic cloves
2 tbsp. butter
2-3 tbsp. freshly squeezed lemon juice
6 slices of lemon, seeds removed
2 tsp. chopped fresh thyme
Salt and pepper to taste.


Directions

Preheat your oven to 450 degrees.

Trim the leeks of the dark green parts. Slice the leek in half and make sure to wash really well. Lots of dirt gets in between the stalks of leeks so you have to make sure to really get in there and wash it thoroughly. Thinly slice the leeks and toss into a cast iron skillet or a baking dish.

Add one tbsp. of butter, one grated garlic clove, salt, pepper and the juice of half the lemon. Add the skillet to the oven and cook the leeks for about 15 minutes, stirring once to even out the butter and lemon. Remove from the heat and set aside.

You should have a nice bed of leeks to lay your fish and tomatoes on. Remove any excess water the cod might have with paper towels and season each side with kosher salt and pepper. Place the cod steaks on top of the bed of leeks, and then add the cherry tomatoes, and slices of lemon throughout. Grate the other garlic clove and using a butter knife spread a thin layer on top of each piece of cod. Chop the thyme and sprinkle over everything. Put the skillet back in the oven and cook for about 15 minutes. Serve piping hot.


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