Ginger & Garlic Mayo-Based Dressing

Asian-inspired, this creamy dressing gets it’s kick from lots of fresh ginger and garlic. Great on green salads, slaw or try it as a sauce over fish. 

Finely grated ginger and garlic - ingredients that give this dressing a "kick". 

 

Ginger & Garlic Dressing over our fresh-from-the-garden greens! 

Ginger & Garlic Mayo-Based Dressing

Large chunk of fresh ginger, about 2 to 3”, peeled and roughly cut

3 to 4 cloves fresh garlic

About 1/3 cup mayonnaise (olive oil mayo preferred) or more as needed for desired consistency

4 tablespoons rice vinegar

3 tablespoons sesame oil

Kosher salt & pepper to taste

1. Add fresh ginger and garlic to the work bowl of a food processor. Process until ginger and garlic are finely minces.
2. Add remaining ingredients and process until well blended. Check consistency and blend in additional mayo as/if needed. 

Millionaire Bars

These cookies as SO RICH that they are called Millionaire Bars. They also contain somewhere between a million to a billion calories! After seeing these bars on Food Network’s The Kitchen, I knew I had to try them despite all the calories and sugar! I did cut down on a bit of sugar as reflected in the recipe that follows. Also added a few cautions concerning the cooking of the caramel as it can be a bit tricky. We cut them into small squares due to their richness. These are so good but definitely a “not too often” sweet treat.

Three distinct layers of goodness!

Millionaire Bars     Makes an 8x8-inch pan

Crust:

1 1/2 sticks (12 tablespoons) butter, melted

1/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon kosher salt

Caramel Layer:

1 stick (8 tablespoons) butter

1/4 cup lightly packed light brown sugar

1 tablespoon light corn syrup

1/2 teaspoon kosher salt

1 (14-ounce)can sweetened condensed milk

1/2 teaspoon vanilla extract

Chocolate Ganache Layer:

1 1/2 cups dark chocolate chips

1/3 cup heavy cream

1 tablespoon light corn syrup

1. Crust: Preheat the oven to 325° F. Line an 8-by-8 baking pan with parchment that hangs slightly over the edges and set aside.
2. In a medium microwave-safe bowl, melt the butter. Add granulated sugar and vanilla. Add the flour and kosher salt and stir just until combined, being careful not to overmix.
   
3. Press the dough firmly and evenly into the prepared baking dish. 
4. Bake until the edges are just slightly golden brown, 25 to 30 minutes. Set aside to completely cool as you make the caramel layer. 
5. Caramel Layer: In order to avoid a split sauce it is essential that the mixture is stirred/whisked constantly (I used a whisk). If the caramel does start to separate, remove from heat and whisk vigorously. Avoid a too small pan—the recipe specifies a medium pan and you need that surface area to create the caramel. Finally, watch closely and reduce the heat as necessary to prevent the bottom from burning.  Combine the butter, brown sugar, corn syrup, kosher salt and condensed milk in a medium saucepan. Heat over medium heat, stirring constantly, until the color changes from pale to golden (much like butterscotch). This will take about  15 to 20 minutes. Watch closely and reduce the heat as necessary to prevent the bottom from burning.

   

   Combined ingredients at the beginning of the caramelization process. 

   
   
6. Once a caramel color is achieved, add the vanilla and stir to incorporate. 
   
   
   
   
   
   
7. Immediately pour the caramel mixture over the cooled shortbread crust and spread evenly. Set aside to cool while you prepare the chocolate layer.
8. Chocolate Ganache Layer: Place the chocolate chips into a medium bowl. 
9. In a small saucepan, heat the heavy cream to just simmering. Immediately pour the warm heavy cream over the chocolate chips. Allow to sit for 3 minutes, then gently whisk to form a homogenous mixture. 
10. Stir in the corn syrup until incorporated.
11. Pour the chocolate ganache over the cooled caramel and spread evenly. 
12. Refrigerate until set, about 30 minutes.
13. Cut into small squares or bars. 
    
    
    

Recipe without photos . . . Millionaire Bars     Makes an 8x8-inch pan

Crust:

1 1/2 sticks (12 tablespoons) butter, melted

1/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon kosher salt

Caramel Layer:

1 stick (8 tablespoons) butter

1/4 cup lightly packed light brown sugar

1 tablespoon light corn syrup

1/2 teaspoon kosher salt

1 (14-ounce)can sweetened condensed milk

1/2 teaspoon vanilla extract

Chocolate Ganache Layer:

1 1/2 cups dark chocolate chips

1/3 cup heavy cream

1 tablespoon light corn syrup

1. Crust: Preheat the oven to 325° F. Line an 8-by-8 baking pan with parchment that hangs slightly over the edges and set aside.
2. In a medium microwave-safe bowl, melt the butter. Add granulated sugar and vanilla. Add the flour and kosher salt and stir just until combined, being careful not to overmix.
3. Press the dough firmly and evenly into the prepared baking dish. 
4. Bake until the edges are just slightly golden brown, 25 to 30 minutes. Set aside to completely cool as you make the caramel layer. 
5. Caramel Layer: In order to avoid a split sauce it is essential that the mixture is stirred/whisked constantly (I used a whisk). If the caramel does start to separate, remove from heat and whisk vigorously. Avoid a too small pan—the recipe specifies a medium pan and you need that surface area to create the caramel. Finally, watch closely and reduce the heat as necessary to prevent the bottom from burning.  Combine the butter, brown sugar, corn syrup, kosher salt and condensed milk in a medium saucepan. Heat over medium heat, stirring constantly, until the color changes from pale to golden (much like butterscotch). This will take about  15 to 20 minutes. Watch closely and reduce the heat as necessary to prevent the bottom from burning.
6. Once a caramel color is achieved, add the vanilla and stir to incorporate. 
7. Immediately pour the caramel mixture over the cooled shortbread crust and spread evenly. Set aside to cool while you prepare the chocolate layer.
8. Chocolate Ganache Layer: Place the chocolate chips into a medium bowl. 
9. In a small saucepan, heat the heavy cream to just simmering. Immediately pour the warm heavy cream over the chocolate chips. Allow to sit for 3 minutes, then gently whisk to form a homogenous mixture. 
10. Stir in the corn syrup until incorporated.
11. Pour the chocolate ganache over the cooled caramel and spread evenly. 
12. Refrigerate until set, about 30 minutes.
13. Cut into small squares or bars. 

Nutty Sourdough Waffles

I started a new batch of sourdough and am now looking for ways to use the excess. Click here for a  quick and simple recipe for sourdough. I did make a more complicate starter beginning with yeast spores captured from the air . . . which I will post at some point in time. I make half a batch for just two and even then there are extras for toasting and eating later. Waffles may also bee frozen. Note: This recipe relies on sourdough starter, baking powder and soda for leavening; no additional yeast is added. 

Yummy waffles! Fruits (such as blueberries, chopped apples, etc. may also be added to the batter. 

Nutty Sourdough Waffles  Makes about 1 1/2 dozen depending on the size of the waffle maker

2 cups sourdough starter, recently feed and refreshed 

2 eggs, beaten

1/2 cup cooking oil

1/2 cup milk

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon granulated sugar

1 cup chopped pecans or walnuts

1. In large mixing bowl measure out sourdough starter. Add eggs, oil, and milk; mix well. 
2. In a separate bowl, mix together flour, baking powder, salt, baking soda and sugar. Add all at once to starter mixture; beat just until blended. Stir in nuts. 
3. S[read batter (appoximaltly 1/4 to 1/3 cup depending on waffle maker size)  on lightly greased or sprayed, preheated waffle grids.
4. Cook according to waffle maker directions, approximately 5 to 6 minutes. Repeat. 

   

   Step 1: Mixing the liquids.

   
   

   

   Step 3: Mixing the wet and dry ingredients. 

Carrot Cake Baked Oatmeal

After watching Molly Yeh make this recipe, I overcame my skepticism of baked oatmeal. The internet is filled with baked oatmeal but I was worried that they would taste like half-baked soggy oats. Molly’s enthusiasm for her version of the recipe persuaded me to give Carrot Cake Baked Oatmeal a try. I did cut the recipe in half . . . just in case. YES! We liked it and I will make it again . . . in the half size as that’s enough for 4 servings or two mornings worth of breakfast. Based on comments on the site, I did increase the spices, using the amount she suggested for a full batch in my reduced batch, and substituted walnuts for pecans and used regular raisins. I also made a small batch of the cream cheese frosting that I served on the side.  Next time I’ll try a drizzle of honeyed yogurt for a variation. 

Carrot Cake Baked Oatmeal

1 ¼ cups old fashioned oats

Scant 1/2 cup coarsely chopped walnuts

2 tablespoons unsalted butter

1large carrot, grated on the coarse holes of a box grater (3/4 cup) 

Scant 1/2 cup raisins 

3/4 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly grated nutmeg 

1/4 cup plus 1 tablespoon packed milk brown sugar

1 cup whole milk 

1 large egg

1 teaspoon pure vanilla extract 

1. Preheat the oven to 350° F.
2. Combine the oats and walnuts in a 6-inch cast-iron skillet over medium-low heat. Cook and toss until the oats and nuts are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat, add the butter so that it will melt; let cool slightly.
   
3. To the slightly cooled skillet, with the oats and nuts, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg, 1/4 cup brown sugar and butter, toss to combine.
   
4. In a large spouted measuring cup, combine the milk, eggs, and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture and that the raisins are submerged in the mixture (to avoid over puffed raisins). 
5. Sprinkle the top with the remaining 1 tablespoons brown sugar. 
6. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. 
7. Let cool 5 minutes before cutting and serving.
   
8. Serve with Cream Cheese Frosting if desired. 

Cream Cheese Frosting . . . served on the side

3 ounces cream cheese, at room temperature

1 tablespoons granulated sugar 

1/2 teaspoon pure vanilla extract

 

Combine the cream cheese, granulated sugar and vanilla in a small bowl and mix well until smooth.

Recipe without the photos . . . Carrot Cake Baked Oatmeal

1 ¼ cups old fashioned oats

Scant 1/2 cup coarsely chopped walnuts

2 tablespoons unsalted butter

1large carrot, grated on the coarse holes of a box grater (3/4 cup) 

Scant 1/2 cup raisins 

3/4 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly grated nutmeg 

1/4 cup plus 1 tablespoon packed milk brown sugar

1 cup whole milk 

1 large egg

1 teaspoon pure vanilla extract 

1. Preheat the oven to 350° F.
2. Combine the oats and walnuts in a 6-inch cast-iron skillet over medium-low heat. Cook and toss until the oats and nuts are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat, add the butter so that it will melt; let cool slightly.
3. To the slightly cooled skillet, with the oats and nuts, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg, 1/4 cup brown sugar and butter, toss to combine.
4. In a large spouted measuring cup, combine the milk, eggs, and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture and that the raisins are submerged in the mixture (to avoid over puffed raisins). 
5. Sprinkle the top with the remaining 1 tablespoons brown sugar. 
6. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. 
7. Let cool 5 minutes before cutting and serving.
8. Serve with Cream Cheese Frosting if desired. 

Cream Cheese Frosting . . . served on the side

3 ounces cream cheese, at room temperature

1 tablespoons granulated sugar 

1/2 teaspoon pure vanilla extract

 

Hot Polenta Bowl topped with Chimichurri

Let's begin with the SAUCE — Bright and vibriant, Chiichurri is a sauce that originates in Argentina. It’s great drizzled over sautéed mushrooms, grilled vegetable, grilled meats such as chicken, steak and fish. Also a great addition to rice or grain bowls. One of our favorite restaurants in Wichita, KS (Sabor) serves it as a dipping sauce with their fried plantains. So EASY and Versatile! The ingredients can also be blended until they are smooth, creating a tasty marinade that adds a pop of flavor.   

Chimichurri Sauce

1/3 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1/4 teaspoon smoked paprika

1/2 cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)

1. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red chili flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
2. Season to taste and serve as a sauce over roasted or grilled vegetables.

Note: Save the flavor of fresh garden herbs by making extra chimichurri and then storing it in the freezer in ice cube trays; pop out the cubes once frozen and store in a freezer-safe bag. When ready to use, thaw as many cubes need at room temperature.

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The following recipe is a remake of one I made earlier: Polenta Spoons with Caramelized Mushrooms. Instead of an appetizer the components are turned into a main dish . . . and the extra addition of Chimichurri takes this creamy, comforting dish over the top! 

Mushroom Topper

Hot Polenta Bowl topped with Chimichurri

Batch of Creamy Polenta

Batch of Sautéed or Caramelized Mushrooms (I used crimini)

Batch of Chimichurri Sauce

1. Assemble hot polenta in bowls. 
2. Top with sautéed or caramelized mushrooms and drizzle generously with chimichurri.
3. Serve with additional chimichurri on the side.
   
   
   

Famous Dave’s Cornbread Muffins (copycat recipe)

Moist and full of flavor, these corn muffins are the best I’ve made! Really good with a drizzle of two of honey. Super good with ham and beans, too. I wanted to serve them warm from the oven, so I assembled the three components ahead: 1) the dry ingredients, 2) creamed ingredient (that I stored in the fridge), 3) wet ingredients (that also went into the fridge. Then, about 30-35 minutes before serving, I preheated the oven, combined the ingredients and baked the muffins. There are several variations of Famous Dave’s recipe on the internet, this is the one I used. 

 

Famous Dave’s Cornbread Muffins (copycat recipe)   Yield: 14 to 16 muffins

Dry Ingredients:

1 3/4 cups cornmeal

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

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Creamed Ingredients:

3/4 cup granulated sugar

1/4 cup butter flavored Crisco® shortening

2 eggs

1/2 teaspoon vanilla

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Wet Ingredients:

1 cup milk

1/3 cup vegetable oil

1/4 cup honey

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Later Addition: 4 tablespoons butter

1. Preheat oven to 400 degrees. Line a muffin pan with 14 to16 liners and set aside.

2. Dry Ingredients: In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.

3. Creamed Ingredients: In a separate medium bowl, cream together sugar, shortening, eggs, and vanilla using an electric mixer.
   
   
   
4. Pour the creamed ingredients into the bowl with the dry ingredients and stir.

5. Wet Ingredients: Add in milk, vegetable oil, and honey. Mix well until batter is combined; it will still be a little lumpy but avoid overmixing. 
   
   
   
6. Fill each muffin cup about 3/4 full and bake for 18 to 20 minutes; tops should be  golden and slightly browned. 

7. Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffins.


Recipe without photos . . . Famous Dave’s Cornbread Muffins (copycat recipe)   Yield: 14 to 16 muffins

Dry Ingredients:

1 3/4 cups cornmeal

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

-----

Creamed Ingredients:

3/4 cup granulated sugar

1/4 cup butter flavored Crisco® shortening

2 eggs

1/2 teaspoon vanilla

------

Wet Ingredients:

1 cup milk

1/3 cup vegetable oil

1/4 cup honey

------

Later Addition: 4 tablespoons butter

1. Preheat oven to 400 degrees. Line a muffin pan with 14 to16 liners and set aside.

2. Dry Ingredients: In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.

3. Creamed Ingredients: In a separate medium bowl, cream together sugar, shortening, eggs, and vanilla using an electric mixer.

4. Pour the creamed ingredients into the bowl with the dry ingredients and stir.

5. Wet Ingredients: Add in milk, vegetable oil, and honey. Mix well until batter is combined; it will still be a little lumpy but avoid overmixing. 
6. Fill each muffin cup about 3/4 full and bake for 18 to 20 minutes; tops should be  golden and slightly browned. 

7. Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffins.


Flourless Fudgy Cookies

These cookies caught my eye on Pinterest. Reading over the ingredient list, I assumed they were a meringue based confection with whipped egg whites as the base. I was wrong. The egg whites are simply mixed with the remaining ingredients to create a rich, chewy and fudgy cookie studded with dark chocolate chips and walnuts. Note: While these cookies may be gluten free, they certainly are not calorie free . . . but they are worth every bite in our opinion! The recipe came from Modern Honey blog. 

Flourless Fudgy Cookies    Yield: 16 to 18 cookies

3 cups powdered sugar

3/4 cup unsweetened cocoa powder, regular but Dutch-processed also works

1/4 teaspoon salt

4 egg whites (large) eggs

1 teaspoon vanilla

1 1/2 cups dark chocolate chips 

1 cup walnuts chopped

Topping: Sea salt flakes, optional 

1. Preheat oven to 350° F.
2. In large bowl, add powdered sugar, cocoa powder, and salt. Stir.

3. Add egg whites and vanilla and stir well to combine.
   
4. Fold in chocolate chips and walnuts.
   
5. Chill for at least 30 minutes.
6. Spoon on silicon-lined baking sheets (to prevent sticking).
   
7. Bake for 11 to 15 minutes or until they edges start to crack. 
   
8. Let cool on baking sheets.
9. Sprinkle with sea salt if desired. 

Recipe without photos . . . Flourless Fudgy Cookies    Yield: 16 to 18 cookies

3 cups powdered sugar

3/4 cup unsweetened cocoa powder, regular but Dutch-processed also works

1/4 teaspoon salt

4 egg whites (large) eggs

1 teaspoon vanilla

1 1/2 cups dark chocolate chips 

1 cup walnuts chopped

Topping: Sea salt flakes, optional 

1. Preheat oven to 350° F.
2. In large bowl, add powdered sugar, cocoa powder, and salt. Stir.
3. Add egg whites and vanilla and stir well to combine.
4. Fold in chocolate chips and walnuts.
5. Chill for at least 30 minutes.
6. Spoon on silicon-lined baking sheets (to prevent sticking).
7. Bake for 11 to 15 minutes or until they edges start to crack. 
8. Let cool on baking sheets.
9. Sprinkle with sea salt if desired.

Chicken Cauliflower Soup

Yet another yummy use for the rotisserie chicken that we had on hand. This healthy soup hit the spot on a chilly spring day.

 

Chicken Cauliflower Soup

1 tablespoon olive oil

1 yellow onion, diced

2 carrots, peeled and diced

½ head cauliflower, chopped into bite-size pieces

3 celery ribs, sliced

2 cloves garlic, minced

2 1/2 to 3+ cups chicken broth 

1 cooked chicken breast, shredded or diced

1/2 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1/4 teaspoon dried oregano - or more to taste

1/2 cup cream, half & half, or coconut milk, optional 

1/4 cup fresh herbs - chopped, such as chives parsley, and/or oregano, or use 1 to 2 teaspoons dried herbs

1. Heat the olive oil in a 3-quart pot; sauté the onion and carrots for 5 minutes. 
   
2. Add the cauliflower, celery and garlic. Stir, and sauté for 2 minutes.
   
3. Add the chicken broth, chicken, salt, pepper, and dried oregano.  Stir, and allow to come to a boil. 
4. Stir in cream, half & half or coconut milk and/or additional broth as needed. Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked. Adjust seasonings and add fresh herbs near the end.

Recipe without photos . . . Chicken Cauliflower Soup

1 tablespoon olive oil

1 yellow onion, diced

2 carrots, peeled and diced

½ head cauliflower, chopped into bite-size pieces

3 celery ribs, sliced

2 cloves garlic, minced

2 1/2 to 3+ cups chicken broth 

1 cooked chicken breast, shredded or diced

1/2 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1/4 teaspoon dried oregano - or more to taste

1/2 cup cream, half & half, or coconut milk, optional 

1/4 cup fresh herbs - chopped, such as chives parsley, and/or oregano, or use 1 to 2 teaspoons dried herbs

1. Heat the olive oil in a 3-quart pot; sauté the onion and carrots for 5 minutes. 
2. Add the cauliflower, celery and garlic. Stir, and sauté for 2 minutes.
3. Add the chicken broth, chicken, salt, pepper, and dried oregano.  Stir, and allow to come to a boil. 
4. Stir in cream, half & half or coconut milk and/or additional broth as needed. Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked. Adjust seasonings and add fresh herbs near the end

Confetti Chicken

Creating dishes based on what’s in the refrigerator is a fun way to use leftovers. This week the inspiration was leftover rotisserie chicken, mini peppers and a bag of frozen corn that we cut from the cob. Since we usually cook for two, we often just start adding ingredients so what follows is more of a guide than a recipe with specific ingredients. 

Above: Confetti Chicken, ready to serve.
Below: Confetti veggie base.

 

Confetti Chicken

Avocado or olive oil

Mini Red, yellow & orange peppers, sliced 

Red onion, thinly sliced

Garlic clove, diced

Corn, frozen or cut from the cob

Black beans, drained & rinsed

Kosher salt & black pepper to taste

Cumin, just a dash or two

Chicken breasts, roasted, baked or grilled 

Cilantro for garnish

1. Add a tablespoon of so of oil to a pan and heat over medium heat. Add peppers and onions and sauté until veggies are tender; add garlic near the end.
2. Add corn and cook until it is tender.
3. Add black beans + seasonings. Top with chicken breast.  Cook for at least 10 minutes on low temperature to meld flavors and to heat beans and chicken.
4. Top with fresh cilantro for serving.