1 package cinnamon rolls (Pillsbury, I used Grand Cinnamon Rolls with Cream Cheese Icing)
1 cup of strawberry jam
2 cups chopped fresh strawberries
Preheat oven to 350F degrees. Spray glass pie plate or baking sheet with non-stick spray. Set aside.
Unroll the cinnamon rolls and press together the seams. Spread with strawberry jam and sprinkle with chopped strawberries. Make sure to not go all the way to the edge. Gently roll up the cinnamon rolls. Cut into 5 even slices. Place in a glass pie plate.
Bake for 25 minutes. Melt cream cheese icing in microwave for 20 seconds and drizzle over warm strawberry cinnamon rolls. Let cool slightly before eating. Top with more chopped strawberries if desired.
1 (8-ounce) brick cream cheese (I used low-fat), roughly diced
optional: 1 tablespoon granulated sugar, or your desired sweetener
optional toppings: freshly-cracked black pepper, chopped chives or green onions
Add corn, milk, butter and salt (and sugar, if using) in the bowl of a slow cooker, and stir to combine. Place the cream cheese on top of the corn. Then cover and cook on high for 2-3 hours, or on low for 4-6 hours, or until the cheese is completely melted and the mixture is warmed through. Stir until evenly combined.
Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil.
Sprinkle the baking soda onto the foil-lined baking sheet. Bake for an hour.
Unroll the breadstick dough and pull the sticks apart at the perforations. Cut the cheese sticks in half and place one half at the bottom of each breadstick. Fold the breadstick over the cheese and pinch well to seal all around.
Crimp the edges of the dough with a fork. This will further help to seal in the cheese. If there are any small tears, dip your finger in water and use it to smooth the dough together.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Fill a large bowl ¾ of the way with hot water. You want the water to be hot, but not too hot to dip your hand in. Mix in baking soda, a spoonful at a time, until the water is slightly cloudy. You likely will only need a couple of tablespoons worth– save any excess for the next batch. Stir well to dissolve.
Place a kitchen towel near the bowl. One at a time, dip the pretzels in the baking soda bath, let sit for 10 seconds, transfer to the kitchen towel to drip off excess water, and then place on the prepared baking sheet. Place the pretzels so that they’re lined up in a row, touching at the sides. Continue until all pretzels are dipped and placed.
Sprinkle with salt, and bake for 14-16 minutes, or until deep golden brown.
Brush the pretzel sticks with melted butter and serve warm.
Add all of the crepe ingredients to a blender and blend until smooth. Store in the refrigerator while you chop your vegetables and prepare your Hollandaise Sauce. Once Hollandaise is prepared, keep warm on low heat, stirring occassionally.
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, add garlic and vegetables and saute for 3-5 minutes, depending on how crisp you like your vegetables. Season with paprika, salt, pepper and red pepper flakes. Once vegetables are crisp-tender, stir in basil, parsley, and bacon, then stir in Monterey Jack cheese until melted, followed by feta. Turn heat off and cover to keep warm while you make your crepes.
Heat a non-stick skillet over medium high heat. Brush with butter then pour 1/4 cup crepe batter into the center of the pan then swirl to spread out evenly. Cook for approximately 20 seconds per side or until golden.
Fill each crepe with bacon, feta, vegetable filling, roll up, then top with hollandaise sauce followed by fresh tomatoes.
3 tablespoons unsalted butter, chilled and cut into pieces
Preheat oven to 400 degrees and grease muffin tin with nonstick cooking spray with flour in it (or grease and flour pan OR use nonstick cooking spray AND melted butter).
In a large bowl, or your blender, combine all of the German Pancake ingredients except the butter and blend (or whisk) until smooth. Add butter and blend until well combined.
Add batter to the tins using a 1/4 cup measuring cup. Bake for 20 minutes or until golden brown around the edges. They will be VERY puffy but will deflate as they cool.
While the pancakes are baking and resting, melt 2 tablespoons butter in a large skillet over medium heat. Add apples, cinnamon, lemon juice and brown sugar and cook, stirring occasionally, until apples are tender and the liquid is absorbed, approximately 8-10 minutes.
While the apples are cooking, combine the sugar, flour, oats, cinnamon, and butter, in a medium bowl. Cut in the butter with pastry cutter, 2 forks, or place mixture in the blender and pulse into the mixture is crumbly.
Evenly spoon cooked apples into German Pancake Bowls then top with the Crumb Topping (its okay if it gets messy!). Broil on the 2nd rack (approximately 10 inches from broiler) for 3-6 minutes, rotating pan half way through so the topping browns evenly. Remove when crumbs are golden.
2-3 tablespoons butter OR bacon grease (I get best results with a combo)
1 yellow onion
6 cups chicken broth
1 head cauliflower (cut into florets – about 6 cups)
1 heaping cup shredded cheese (see notes)
1 tablespoon truffle oil (optional, but seriously SO GOOD)
Heat the butter or bacon grease in a large Dutch Oven or heavy stock pot. Slice the onion thinly – I used a mandoline. Add the onions and cook over low heat for about 20 minutes, stirring occasionally. When the onions become deep golden brown, add the broth and cauliflower. Simmer for about 10 minutes or until the cauliflower is fork tender.
Puree with an immersion blender (or transfer to a regular blender) until the soup reaches your desired consistency.
Add the cheese and stir until melted. Add the truffle oil and stir to incorporate. Sometimes I give it one last whir with the immersion blender to get the cheese and truffle oil distributed evenly.
Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon (see video).
Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy bottomed pan (see video to eyeball the amount).
Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon – this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.
Sprinkle with sea salt and serve immediately, dipped in some kind of yummy sauce.
Jerusalem Artichoke Soup with Mushrooms & Watercress Recipe
600g (1⅓ pounds) of jerusalem artichoke
3 tbs olive oil
2 onions, diced
3 cloves of garlic, finely chopped
200g (1/2 pound) waxy potatoes, peeled and cut into 2cm (3/4 inch) cubes
750mls (3 cups) vegetable stock
salt and pepper, to taste
1 cup swiss brown mushrooms, sliced
½ cup watercress
extra virgin olive oil, to serve
Scrub the artichokes to remove any dirt. It’s up to you whether you peel them. I’ve made this soup with peeled and unpeeled artichoke and prefer the artichoke to be peeled both from a colour perspective and flavourwise as the peeled artichoke is less bitter. Chop the artichoke into 2 cm, 3 inch cubes.
Place 2 tbs of olive oil in a large saucepan over a low heat and add the onions. Season the onions with salt, and cook, slowly, until soft. Don’t rush the onions by turning up the heat as the slow cooked onions are much sweeter and more flavourful.
Add the garlic and cook for a few minutes, until fragrant. Add the artichoke and potatoes and cook for 5 minutes before adding the vegetable stock. Season and bring to a simmer. Cook until the potato and artichoke is tender.
I prefer the silky smoothness that blended soups have, so I leave my soup to cool for 20 minutes before blending. If you don’t have a blender, or don’t want to wait, use an immersion blender and blend until smooth. Check the seasonings and adjust as necessary. Keep warm while you cook the mushrooms.
Place a frying pan over a medium-high heat and add 1tbs olive oil. Add half the mushrooms, making sure they are not overlapping, and fry on each side for 3 to 4 minutes, until lightly golden before turning. Season with salt and pepper just before removing from the pan. Repeat with the remaining mushrooms.
To serve divide the soup between serving bowls and top with mushrooms and watercress. Finish with a drizzle of extra virgin olive oil and a sprinkle of thyme leaves.
optional: agave nectar or simple syrup for sweetening, if desired
optional: lime wedge and salt for rimming the glass
If you would like salt-rimmed glasses, begin by running a lime slice (the juicy part) around the top rim of a glass. Fill a shallow bowl with salt, and dip the rim in the salt until it is covered with your desired amount of salt. Set aside.
Add mezcal, lime juice and Cointreau to a cocktail shaker, and shake or stir until combined. Taste, and if you would like it to be sweeter (most people do!), stir in a half teaspoon of agave or simple syrup until the mix reaches your desired level of sweetness.
Fill glass with ice. Pour in the margarita mixture over the rocks. Serve immediately, garnished with an extra lime wedge if desired.