Appetizers/Snacks, Dinner, Lunch, Sweet

Super Bowl Recipes

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Top 10 things to make for the big game!  Even if our Patriots aren’t in the mix, it’s a fun time to make some good food and hang with friends – below are the top 10 Superbowl recipes to make this weekend – enjoy! 

Buffalo Cauliflower Bites with Yogurt Ranch  – this one is so good it will even satisfy the carnivores in your crowd!  https://walestable.com/buffalo-cauliflower-bites-with-yogurt-ranch/

Not just for the holidays…  The Best Chex Mix, EVER.  https://walestable.com/the-best-chex-mix-ever/

Cheesy Baked Buffalo Chicken Dip.  This is the Super Bowl, in a bowl.  https://walestable.com/cheesy-baked-buffalo-chicken-dip/

Spinach Artichoke Dip – the classic done right.  https://walestable.com/spinach-artichoke-dip/

Stromboli – this one is better when made ahead, can be filled with whatever you desire, feeds a crowd and is fun to make.  https://walestable.com/strombolis/

BBQ Chicken Meatball Burgers – enough said.  https://walestable.com/bbq-chicken-meatball-burgers/

Seared Flank Steak and Blue Cheese Quesadilla’s – one of the older recipes on this blog that’s worth revisiting.  Can sub cheddar if you don’t love the blue cheese…  https://walestable.com/walestable-com-flank-steak-and-blue-cheese-quesadillas/

Everything Bagel Seasoning Grilled Cheese Sandwiches!  https://walestable.com/everything-bagel-seasoning-grilled-cheese-sandwich/

Game Day Beef Chili – my favorite of all the chili recipes out there.  All beef, no beans, loads and loads of slow cooked flavor.  Trust me.  https://walestable.com/game-day-beef-chili-ultimate/

Retro Chocolate Peanut Butter Squares – this six ingredient, no bake wonder might be the most delicious thing you’ve ever seen.  This one is fun for kids to help make too!  https://walestable.com/retro-chocolate-peanut-butter-squares/

Aunt Beatty’s Chocolate Cupcakes – a single serving of the world’s best chocolate cake  https://walestable.com/beattys-chocolate-cupcakes/

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Sweet

Ina’s Outrageous Brownies

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Intensely chocolate, dense and delicious sheet pan brownie from the Barefoot Contessa.  These Outrageous Brownies have stood the test of time with legendary reviews and a loyal following.  Make these for the Super Bowl, your sweetheart, or just because it’s been a long winter and it’s only February 3rd!  We all deserve a treat right now…

This is a recipe I have made countless times, and it’s one I always fall back on when needing to feed a crowd.  The batter fills a 1/2 sheet pan, which yields 20 GOOD size brownies, and if you don’t have that many to feed, they freeze beautifully!  Just make sure to underbake a bit…

The deep chocolate flavor is intensified by the addition of espresso or coffee granules.  As someone who strongly dislikes the taste of coffee, I can attest that this only makes the chocolate taste better – there is no hint of coffee.  It’s a trick you’ve seen in the Aunt Beatty’s chocolate cake & cupcakes, and it shows up for good reason.  Much like salt, it simply amps up the flavor.  

The hardest part in this simple recipe is waiting for the chocolate mixture to cool enough to add to the rest of the ingredients – otherwise these are simple and fast to make – all in, under an hour start to finish.

Ina's Outrageous Brownies

Print Recipe
A giant tray of decadent chocolate brownies for a crowd
Course Dessert
Cuisine American
Keyword barefoot contessa brownies, brownies, outrageous brownies
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 20 people

Ingredients

  • 1 pound butter
  • 28 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 2-3 Tbsp instant coffee granules
  • 2 Tbsp vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt

Instructions

  • Preheat the oven to 350 degrees. Line up a rack in the middle of the oven for the brownies.
  • Butter and flour a 12 x 18 x 1-inch baking sheet, and line with parchment paper. This is also known as a 1/2 sheet pan.
  • Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Once melted, add the sugar, coffee (or espresso - see note below if using) granules, and vanilla, stirring until fully combined. Allow to cool slightly. In a large bowl, stir the eggs gently with a whisk. Add a small amount (1/2 -3/4 cup) of the warm chocolate into the eggs, tempering the mixture. Then slowly add the rest of the warm chocolate mixture, then allow to cool to room temp.
  • In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
  • Bake for 15 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 -15 more minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Notes

NOTE:  I find instant espresso easier to find than instant coffee granules - this has a stronger flavor, so please use only 1 Tbsp if using espresso.  
 
I have updated this recipe to work a little easier when mixing the ingredients.  The original recipe from the Barefoot Contessa, is here, and also includes walnuts, which I omit.  https://barefootcontessa.com/recipes/outrageous-brownies
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Sweet

Samoa Macaroons

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Caramel Coconut Macaroons drizzled with chocolate, just like the iconic Girl Scout Cookies!  Just in time for the big game, and perfect for Valentine’s Day – a great winter treat with a taste of sunshine…

Samoa’s top many people’s list for their favorite Girl Scout cookie – including mine.  I love coconut macaroons, and this recipe mimics an old classic I have made for years, with the addition of homemade caramel sauce.  The chocolate drizzle brings everything over the top – I think you’ll find these taste even better than the OG version – sorry girl scouts…  Thank you Broma Bakery for this beast of a cookie!  https://bromabakery.com/samoa-macaroons/

The decadence of this treat lies in the delicious base of homemade caramel sauce, a 4 ingredient star that is easy to make and something you should do often.  This is legit delicious straight up out of the jar, or poured on top of just about anything you are in the mood for.  My only issue is garnering enough patience to let the stuff cool before digging in.  

Samoa Macaroons

Print Recipe
Caramel Macaroons drizzled with chocolate like the classic Girl Scout cookie
Course cookie, Dessert
Cuisine American
Keyword coconut, girl scout cookies, macaroon, samoa
Prep Time 15 minutes
Cook Time 30 minutes
45 minutes
Total Time 1 hour 30 minutes
Servings 16

Ingredients

  • 2 egg whites
  • 1/2 cup caramel sauce *recipe below
  • 1/2 cup sweetened condensed milk
  • 2 tsp vanilla extract
  • 14 oz sweetened shredded coconut
  • 2 Tbsp flour
  • 1 1/2 cups chocolate chips
  • 1 Tbsp coconut oil

Homemade Caramel Sauce

  • 1 cup sugar
  • 6 Tbsp butter
  • 1/2 cup heavy cream
  • 1/2-1 tsp kosher salt * if you use salted butter skip this

Instructions

  • Fit a stand mixer with the whisk attachment. Make sure that bowl is clean and completely dry before placing the egg whites in. Beat on low speed, gradually increasing to high and beating until light and stiff peaks form. You can also use a hand mixer or good old wire whisk!
  • In a separate, small bowl combine the caramel sauce, sweetened condensed milk, flour, and vanilla extract. Whisk until and completely combined and smooth.
  • Use a rubber spatula to fold the caramel and milk mixture into the egg whites. As you fold, scrape down the sides of the bowl, repeatedly folding the mixture over itself to evenly incorporate the caramel and milk into the egg whites without deflating them. Repeat until no streaks of unmixed egg whites remain.
  • Last, fold in the coconut.
  • Use a 2 ounce cookie scoop to scoop out the macaroons 2 inches apart onto a cookie sheet lined with parchment paper.
  • Bake the cookies at 325° for 12 - 14 minutes or until the macaroons are brown on the top flakes of coconut and sound hollow in the middle.
  • If desired, you can add chocolate to the macaroons. To do this, melt the chocolate chips with the coconut oil in the microwave at 30 second intervals until smooth in consistency. Dip the bottoms into the chocolate or simply drizzle over.

Homemade Caramel Sauce

  • In a heavy bottomed sauce pan, heat the sugar on medium low heat until it's completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn. This process takes about 10 minutes total.
  • Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right! Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel. If desired add the remaining sea salt to taste!
  • Pour into small bowl or cup and allow to cool completely before using.

Notes

This recipe comes from Broma Bakery - I added the chocolate instructions based on what works for me - I think they're better with the chocolate!  https://bromabakery.com/samoa-macaroons/
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Appetizers/Snacks, Dinner, Lunch, Salad

Tuscan Kale Salad with Tahini Parmesan Dressing

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A Kale Caesar salad with a creamy tahini dressing and spicy roasted chickpeas.  This killer salad crushes January health goals in all the right spots, but is delicious and easy to make ahead.  Thanks to Half Baked Harvest for this gem!  https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/

I like kale salads, but they need to have something extra to break down the tough greens and give flavor to what is sometimes a hard sell to kids.  This recipe goes above and beyond in both ways – the dressing is simple to make, and keeps for days.  The toppings take everything to a new level.

I typically prefer Lacinto, or Dino Kale to curly kale, and this recipe calls for both.  I love the color of the red kale if you can find it.  Lacinto tends to be easier to remove the ribs and slice, but curly kale brings a level of dimension and helps the dressing cling to the leaves. 

I like to finish most salads and soups with shaved parmesan, and while it’s always ideal to freshly slice from a block of parm, this Costco brand has great consistency and keeps forever – I highly recommend having this on hand.

Tuscan Kale Salad with Tahini Parmesan Dressing and Spicy Chickpeas

Print Recipe
A kale caesar salad with spicy chickpeas and parmesan
Course Appetizer, dinner, Lunch
Cuisine American
Keyword kale caesar salad, kale salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Ingredients

Salad

  • 1 14 oz. can of chickpeas, drained & patted dry
  • 1/4 cup olive oil divided
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • kosher salt and black pepper
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup pinenuts optional
  • 2 cloves garlic smashed
  • 1/2 cup grated parmesan
  • 2 heads tuscan or curly kale
  • 2 avocados sliced

Tahini Parmesan Dressing

  • 1/2 cup olive oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1 Tbsp dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 cloves garlic grated
  • kosher salt & black pepper
  • 1/2 cup grated parmesan cheese

Instructions

  • Preheat oven to 425° F.
  • On a baking sheet, toss the rinsed and dried chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 15 minutes. Add 1/4 cup parmesan, toss and bake 5-10 minutes, until extra crisp.
  • During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt. Bake 7-10 minutes, until toasted.
  • Meanwhile, add the kale and 1/2 cup parmesan to a large salad bowl.
  • To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 cup water to thin the dressing. Taste and adjust the salt and pepper.
  • Pour the dressing over the kale, add 1/2 cup parmesan and toss well, massaging the dressing into the kale. Top the salad with avocado, then add a handful of parmesan. Top with breadcrumbs and chickpeas. Serve and enjoy!

Notes

This recipe comes from Half Baked Harvest, and it's a family fave.  The dressing keeps well, and makes a kale lover out of just about anyone!  https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/
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Dinner, Lunch

Lemony Pesto Chicken Noodle Soup

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Classic Chicken Noodle Soup with Lemon and Pesto.  It’s January and it seems everyone I know is sick, or taking care of someone else who is down for the count.  We need this soup right now!

Chicken soup is more than just a cliche for curing the common cold, flu or whatever you’ve got going on.  Super health benefits range from hydration, added electrolytes, nutritious vitamins, boosted collagen and even increased anti-inflammatory benefits from white blood cell reactions to the magic elixir.  And this one – it’s delicious too!

I made one change to the recipe which was to use bone-in, skin on chicken breasts instead of boneless tenders.  You can use whatever you have on hand, but I like the idea of the added boost of collagen and nutrients you’ll get from using the bones in the cooking process.  Don’t skip the pesto or lemon – I also love the dill at the end.  

Lemony Pesto Chicken Noodle Soup

Print Recipe
Classic chicken noodle soup with pesto and fresh lemon juice.

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 1 yellow onion chopped
  • 2 shallots sliced
  • 6 cloves garlic chopped
  • 4 ribs celery chopped
  • 6 carrots chopped
  • 2 Tbsp fresh thyme leaves
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp crushed fennel
  • kosher salt and black pepper
  • 8 cups chicken bone broth
  • 3-4 split chicken breasts, bone-in and skin on
  • 2 cups chopped broccoli florets (I used frozen)
  • 1/2 cup prepared basil pesto (I buy mine at Costco)
  • 2 cups baby spinach chopped
  • 2 Tbsp lemon juice
  • 2-3 cups egg noodles
  • 1/4 cup chopped parsley
  • grated parmesan and fresh dill for serving

Instructions

  • Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, rosemary, and fennel. Season with salt and pepper. Cook another 5 minutes.
  • Pour in the broth and bring to a boil over high heat. Stir in the chicken and broccoli, and if you have one – a parmesan rind. Cover and cook for 20 - 30 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.
  • Remove the chicken from the pot, discard the skin and bones, and shred the meat. If you used a parmesan rind, remove that and discard. Stir in the pesto, spinach, and lemon. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parsley. (Note - if making ahead, read below notes)
  • Serve the soup with parmesan and dill, if desired.

Notes

This recipe comes from Half Baked Harvest, and the main swap I did was to use bone-in skin on chicken breasts instead of chicken tenders - you can use whatever you. have on hand though.  The recipe is easy and adaptable for your veggie preferences.  https://www.halfbakedharvest.com/pesto-chicken-noodle-soup/
Also - I cook the pasta separately and add before serving if you plan to make this ahead...
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Dinner

Chicken Rice with Buttered Onions

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Classic Chicken and Rice with Melty Buttery Onions, making this dish to DIE FOR.  It’s simple food at its finest and you must make it.  Thanks to Deb Perlman of Smitten Kitchen, for re-posting this older recipe on her blog recently, giving it a much deserved spotlight.  https://smittenkitchen.com/2023/09/chicken-rice-with-buttered-onions/

Chicken Rice sounds boring.   It came into my feed, and I almost skipped over it.  Luckily, I was desperate for a quick and easy make ahead family friendly meal, and this checked all the boxes.  It was so incredibly satiating  I plan to make this pretty much all the time now.   I kind of want it three nights a week.

Another reason to fall in love here?  This tastes better the next day, and the days after that for a while.  I have eaten it for breakfast very happily… and then lunch.  I feel that nothing beats dinner in a big pot that can sit for hours and wait for a parade of eaters over several hours.

Chicken Rice with Buttered Onions

Print Recipe
Classic Chicken and Rice with melty buttered onions
Course dinner
Cuisine American
Keyword chicken and rice, chicken thighs.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 2-3 pounds chicken thighs, bone-in and skin on
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp olive oil
  • 3 Tbsp butter divided
  • 3-4 large yellow onions, diced into 1/2″ pieces
  • few sprigs of fresh thyme, leaves stripped
  • 1 1/2 cups uncooked white rice any variety
  • 1/4 cup white wine optional
  • 2 cups chicken broth and up to 1/4 cup more if needed

Instructions

  • Prepare the chicken: Arrange chicken skin side up on a plate and season generously on top with salt and freshly ground black pepper. We’ll get to the undersides in a minute.
  • Heat a large dutch oven or high sided saucepan over medium-high heat for one minute. Once the pan is very hot, add 1 tablespoon olive oil and 1 tablespoon butter, and heat them together for another full minute. Arrange chicken skin side down and cook until deeply brown underneath, about 4 to 5 minutes. [Don’t crowd the chicken; depending on the size of your pan, you might need to do this in two batches.] While it browns, season what is now the top side with additional salt and pepper. Once browned, flip the pieces over and brown on the second side, about another 3 to 4 minutes. Don’t skimp on the color, please. Transfer the chicken to a plate.
  • Prepare the buttered onions: Leave the pan on medium-high and add 2 tablespoons butter to fat and juices in it. Once melted, add the onions and season with 1 teaspoon kosher salt. Cook the onions for about 15 minutes total, or until golden throughout and darker brown at the edges, stirring every couple minutes. In the beginning, the onions are watery; once the water has cooked off and the onions begin to pick up color, I reduce the heat to medium for the remaining time. Carefully taste and season with more salt, if desired, and lots of freshly ground black pepper. Remove 1/2 cup of onions and set aside until the end.
  • Finish the chicken and rice: Add thyme and dried rice and cook with the onions for 1 minute. Add the wine, if using, and cook until it disappears, about 1 to 2 minutes. Scrape down the pan sides, pushing any dried rice and onions back to the bottom. Add the 2 cups of broth, and nestle the chicken thighs back into the rice, leaving the skin sides above the moisture. Bring the pan to a simmer then reduce to the lowest simmer and cover. Cook rice and chicken together for 25 minutes, or until rice is tender. If rice is not tender at 25 minutes, add remaining 1/4 cup broth and return to the heat for another 5 to 10 minute4s.
  • To finish and serve: Off heat, rest the dish for 5 to 10 minutes before serving. Scatter with reserved buttered onions and scoop it onto plates.
  • Do ahead: This keeps so well. I reheat it covered in an oven-safe dish at 350 degrees for 15 to 30 minutes, until the chicken is warm. To freeze, well, I’m just going to say it: I’ll pack it ingloriously in a freezer bag and press out the extra air. Defrost in the fridge for a day, if you have time, then rewarm as written above.

Notes

This recipe is taken straight from Smitten Kitchen, a recent re-post on her site gave this older amazing recipe a new spot-light, and I am SMITTEN.  This is SO GOOD.  Everyone will love it.  Make it tonight!  https://smittenkitchen.com/2023/09/chicken-rice-with-buttered-onions/
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Appetizers/Snacks

Ultimate Spinach Artichoke Dip

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The Best Spinach Artichoke Dip made with Yogurt and Fresh Spinach.  I’ve been happily testing and tweaking this one for a while now – just in time for the holidays!

With countless variations of this classic appetizer available, I present to you my favorite!  No oily surface from the mayo, added tang from greek yogurt, the health benefits of fresh spinach and no sour cream – this is the dip of your dreams!

I find chopped frozen spinach to be lost in most spinach artichoke dips, as if it’s simply an afterthought.  Fresh spinach is wilted and cooked down with shallots and garlic, making this a star ingredient in the dish.

Ultimate Spinach Artichoke Dip

Print Recipe
The Best Spinach Artichoke Dip with Fresh Spinach and yogurt
Course Appetizer
Cuisine American
Keyword dip, spinach artichoke dip
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • 2 Tbsp olive oil
  • 1 large shallot thinly sliced
  • 2 cloves garlic minced
  • 5 oz fresh spinach roughly chopped
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup full fat greek yogurt
  • juice of 1/2 a lemon
  • 14 oz marinated artichoke hearts drained and chopped
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 cup grated parmesan plus more for garnish
  • 1 1/2 cups whole milk mozzarella cheese divided
  • chopped fresh parsley for garnish

Instructions

  • Preheat oven to 350 degrees.
  • In a large skillet over medium heat, add the olive oil and cook the sliced shallot for a few minutes. When the shallot has softened, add the garlic, cook for one more minute and then add the chopped spinach, stirring until wilted. Remove from the heat and set aside.
  • Add the spinach mixture, softened cream cheese, Greek yogurt, lemon juice, chopped artichoke hearts, red pepper flakes, salt & pepper, parmesan cheese, and 3/4 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined in a creamy mixture.
  • Transfer the dip to a 8-10 inch skillet or baking dish, and spread in an even layer. Top with remaining 3/4 a cup shredded mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the dip is bubbly and golden.
  • Garnish with grated parmesan, fresh chopped parsley, and red pepper flakes. Serve with veggies and pita or pretzel chips.
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Sweet

Melty Chocolate Brownies

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Dense and deeply chocolate delicious brownies – the ultimate brownie recipe is easy and quick, with no mixer required.  The buttery finish will blow your mind.

This recipe is taken directly from Half Baked Harvest, titled the crinkle top brownie.  I use a smaller pan than the original recipe to make a deeper brownie – the original is linked here  https://www.halfbakedharvest.com/crinkle-top-brownies/

Whipping the eggs with a whisk before incorporating them into the batter gives these brownies an undeniably unique texture that is both dense and light at the same time; almost fluffy with a crunchy top – hence, the “Crinkle Top” title used at Half Baked Harvest.  My favorite part is the buttery chocolate flavor.  It all comes together perfectly  –  this is truly a foolproof recipe.  

The last trick is saving some of the chocolate chips to incorporate at the very end before baking – giving a series boost of extra chocolatey delicsiousness!

Melty Chocolate Brownies

Print Recipe
Dense and deeply chocolate crinkle top brownies
Course Dessert
Cuisine American
Keyword brownies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients

  • 2 sticks salted butter (1 cup) plus more for greasing the pan
  • 2 cups semi-sweet chocolate chips (divided) (divided)
  • 1 1/2 cups sugar
  • 1 Tbsp vanilla extract
  • 2 tsp instant coffee granules
  • 4 large eggs at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • powdered sugar for dusting (optional)

Instructions

  • Preheat the oven to 350 degrees. Grease and line a 9x9 inch pan with parchment paper.
  • Set up a double boiler using a bowl over a pot of boiling water, and melt together the butter and 1 1/2 cups chocolate chips until melted and smooth. Alternatively, you can do this in the microwave (at 30 second intervals), but you need to be careful to not burn the chocolate. Stir in the sugar, vanilla, and instant coffee. Set aside to cool for a minute.
  • In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips.
  • Evenly spread the mixture into the prepared baking pan. Bake for 25-30 minutes or until the brownies are just set. Let cool (or not) and dust with powdered sugar. Enjoy!

Notes

These brownies come from Half Baked Harvest, linked here as the crinkle top brownies - in my opinion the ultimate brownie recipe: https://www.halfbakedharvest.com/crinkle-top-brownies/
 
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Dinner, Lunch

Winter Minestrone

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Veggie packed minestrone with Swiss chard, pesto and sausage.  This is twist on the Barefoot Contessa’s classic recipe, perfect for all winter long and easy to make ahead for a crowd.

This is a quietly profound recipe, that makes a regular appearance in our home.  It’s one of those recipes you can always rely on for a comforting healthy meal using whatever you have on hand – the sausage isn’t necessary, and often I just use pancetta or bacon to start the base.  Vegetables are all interchangeable, so make this your own, but don’t skip the pesto!  It’s the best little trick at the end.

Big flavor game changers include the pesto, but also a splash of white wine, and a parmesan rind that melts into the soup with a buttery texture.  

Minestrone is traditionally made with pasta, but I find it turns mushy as the soup sits, so if you aren’t eating this all at the time you make it, I suggest either not using it (I added potatoes to this version) or adding it when serving.  After all, the best part about this soup is it’s lasting quality as high end leftovers!

Winter Minestrone

Print Recipe
Minestrone with Swiss Chard, Sausage, Pesto and loads of veggies!
Course dinner, Lunch, Soup
Cuisine American, Italian
Keyword minestrone, soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 1-2 Tbsp Extra-virgin olive oil
  • 3/4 lb chicken or pork sausage, removed from casings
  • 1 onion, chopped
  • 4 medium carrots, chopped
  • 3 ribs of celery, chopped
  • 1 1/2 cups chopped butternut squash
  • 1 sprig fresh rosemary
  • 1 small bunch of fresh thyme
  • 4-5 cloves garlic, minced
  • 2 cups chopped Yukon gold or baby potatoes
  • kosher salt and black pepper
  • 1/2 cup dry white wine
  • 1 28 oz can diced tomatoes
  • 6-8 cups chicken stock
  • 1 bay leaf
  • 1 parmesan rind
  • 1 15 ounce can cannelleni beans, drained and rinsed
  • 2 cups chopped Swiss chard or spinach
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup pesto
  • 1/2 bunch fresh parsley leaves. chopped
  • 1 French baguette loaf
  • 2 Tbsp olive oil
  • parmesan to sprinkle on the bread

Instructions

  • Coat a large dutch oven with the 1-2 Tbsp olive oil. Add the sausage, crumbling and breaking up with a big spoon until fully cooked, and remove to a plate. Add the chopped onion, celery, carrots, and squash, sautéing until softened and lightly browned on the edges, about 7-8 minutes. Tie the thyme and rosemary into a bundle, and add it to the pot with the garlic and potatoes, stirring to combine with the other vegetables. Season with 1 tsp each of kosher salt and cracked black pepper.
  • Add the 1/2 cup wine to the pot to deglaze, and then the crushed tomatoes (with their juices), bay leaf and the chicken stock. Last, throw in the parmesan rind! Bring to a simmer uncovered for 25 -30 minutes, stirring occasionally.
  • When the vegetables are all fully cooked, add the beans, the cooked sausage, the chopped chard or spinach, the pesto, and the grated parmesan. Stir to combine, and finally add the parsley. Season to tase with additional salt and pepper as needed. Discard the bay leaf and herb sprigs.
  • To serve, preheat the broiler. Slice the baguette into 12 1 inch slices, and arrange in a single layer on a baking sheet. Coat each slice with olive oil, parmesan cheese, kosher salt and pepper, and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top. Finish with extra parmesan and parsley.

Notes

This is a recipe mash up of about six of my favorite versions, including the heavy weight with Tyler Florence's Hunter's Minestrone https://www.foodnetwork.com/recipes/tyler-florence/hunters-minestrone-recipe-1947500, and the ubiquitous Barefoot Contessa's Winter Minestrone https://barefootcontessa.com/recipes/winter-minestrone-garlic-bruschetta
This soup sits well as a leftover - make extra!
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Sweet

Chewy Ginger Oatmeal Molasses Cookies

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Perfectly spiced, salty and sweet, crispy on the edges and chewy in the center, these cookies are indulgent, and keep for DAYZ…

These cookies are a delicious find from Sarah at Broma Bakery, a favorite baking site I frequent.  The only changes I made were to swap coconut oil for the shortening (it felt right, and works exactly the same way for texture) and an added sprinkling of kosher salt to the top of the cookies before baking.  I believe in the changes, but the recipe credit goes all the way to BROMA https://bromabakery.com/ginger-oatmeal-molasses-cookies/

The texture of these cookies is enduring, and crave-worthy.  They keep their consistency for days, with the gooey centers staying tender, and the crunchy edges aging with grace.  One of the cool tricks here is to wet the flat bottom of a glass, dip it in water, then sugar, and squash the dough into bakable bliss.   It might be something to replicate going forward, with just about anything you eat.  Finish with a few extra sprinkles of kosher (or malden – go BIG!) salt and you have the ultimate salty sweetness sitch. 

Chewy Ginger Oatmeal Molasses Cookies

Print Recipe
perfectly salty and sweet the ultimate chewy ginger molasses cookies
Course Dessert, Snack
Cuisine American
Keyword ginger cookie, molasses cookie, oatmeal cookie
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 cup sugar + more (1/4 cup) for coating the cookies
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp cloves OR all spice
  • 1/4 tsp salt
  • 1/2 cup coconut oil melted
  • 1 egg
  • 1/4 cup molasses
  • 3/4 cup old fashioned oats
  • 1/2 tsp kosher salt to finish

Instructions

  • Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
  • In a large mixing bowl, sift together the flour, granulated sugar, baking soda, ginger, cloves (or all spice), and salt. Make a well in the center of the dry ingredients and add the melted and cooled coconut oil and egg. Stir well. The dough will be crumbly. You’re doing it right.
  • Pour in the molasses and oats and stir everything together until combined.
  • Use a large cookie scoop to make large dough balls, placing them 3 inches apart on the prepared cookie sheet.
  • Now it’s time to flatten out the cookies. Grab two small bowls and fill one with water and one with granulated sugar. Take a flat bottomed glass, dipping the bottom of the glass in the water and then the sugar. Press the sugar coated bottom firmly into the dough ball to flatten it out, leaving behind a thick sugar coating on top of the cookie. This will give the cookies their signature crunch. Sprinkle with a few grains of kosher salt before baking.
  • Bake at 375°F until the edges are golden brown and the centers have puffed up, but are still raw in the middle, about 11 minutes.
  • Allow cookies to sit for 5 minutes before transferring to a cooling rack to cool. Enjoy!

Notes

This is a recipe from Broma Bakery, which has been changed slightly by using coconut oil in place of shortening, and adding a sprinkle of kosher salt at the end.  The recipe is amazing as it is - thanks Broma!  https://bromabakery.com/ginger-oatmeal-molasses-cookies/
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