Compiled Recipe – Chocolate Walnut Macarons With Salted Caramel

Chocolate Walnut Macarons With Salted Caramel

* 100 grams walnuts
* 150 grams powdered sugar
* 2 tbsp. unsweetened cocoa powder
* 3 egg whites (preferably at room temperature)
* ¼ tsp. cream of tartar
* 55 grams superfine sugar (granulated sugar may be substituted)
* salted caramel

1) Sift the ground walnuts, powdered sugar, and cocoa powder together.  (Re-process and re-sift, if necessary.)

2) Place the egg whites in a large mixing bowl, and add the cream of tartar.  Whip the egg whites, on medium-high speed, until fluffy.  Slowly add in the superfine sugar, while whipping.  When all the superfine sugar has been added, turn the speed up to high and continue to whip until stiff.

3) Add the ground walnut/powdered sugar/cocoa mixture, all at once, and fold until the mixture drops from the spatula in one long ribbon.  Transfer to a piping bag fitted with a large round tip.

4) Pipe the batter onto parchment-lined baking sheets, in 1 1/2-inch circles.  Set them out to dry for 45 minutes to an hour, or until a thin, dry membrane has formed on the surface of the macarons.

5) Preheat the oven to 400 degrees F.  Place the macarons in the hot oven.  Turn the oven temperature down to 300 degrees F, and bake for 18 minutes (do not brown).  Allow the macarons to cool completely on the baking sheets.

6) Sandwich the macarons with salted caramel sauce.


Compiled Recipe – Grilled Chicken Buffalo Pasta

Grilled Chicken Buffalo Pasta

* 2 boneless chicken breasts (6 ounce sliced in half horizontally)
* ½ pound penne pasta
* ¼ cup buffalo wing sauce (Moore’s)
* ½ cup blue cheese dressing (Chunky)
* parsley (chopped for garnish)

1) Cook pasta according to package directions; drain

2) While the pasta is cooking, place your chicken on a heated indoor grill pan and grill both sides until cooked through, then slice diagonally.

3) Add the cooked pasta to a bowl along with the grilled chicken, Moore’s Buffalo Wing Sauce, and blue cheese dressing. Mix well and serve.


Compiled Recipe – Healthy Potato Leek Soup

Healthy Potato Leek Soup

* 2 large leeks , white and green parts separated and chopped into ¼ inch pieces
* 2 tbsp. avocado oil
* 4 medium celery roots or 2 large ones, peeled and cubed
* 10 fingerling potatoes, cut into 1 inch pieces
* ½ large cauliflower or 1 small cauliflower, largely cored and chunked into 2 inch pieces
* 6 cups Kettle & Fire Beef Bone Broth
* 2 cups water
* 2 bay leaves
* 3 tsp. salt
* 2 tsp. apple cider vinegar
* Optional: 6 strips of uncured bacon broiled and crumbled
* Optional: freshly ground black pepper

1) In a large stockpot over medium heat, warm 1 tablespoon avocado oil. Add white part of leeks and cook until they become translucent. Add celery root, potatoes, cauliflower, broth, water, and bay leaves to the pot. Cover, increase to high heat and bring to a boil. Then lower to medium heat. Cook until potatoes are soft, about 40 minutes.

2) While the soup is cooking, heat the oven to 400°F.

3) Toss the green part of the leeks, 1 tablespoon avocado oil, and a generous pinch of salt. Lay out flat on a large sheet pan and roast for 10 minutes, or until just browned. Set aside.

4) Remove the bay leaves from the soup and discard.

5) Turn heat to low and transfer all of the cauliflower and half of the other ingredients into a high-speed blender. Blend until smooth. Then stir blended contents into the rest of the ingredients. Stir in apple cider vinegar.

6) Ladle into bowls and top with green leek tops, crumbled bacon and black pepper (if using). Serve piping hot.



Compiled Recipe – Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies

* ½ cup all purpose flour
* ¼ cup unsweetened cocoa powder
* 1 tsp. baking soda
* ¼ tsp. salt
* ½ cup unsalted butter (softened to room temperature)
* ¾ cup light brown sugar (or dark brown)
* ¼ cup granulated sugar
* 1 egg (at room temperature)
* 1 tbsp. milk
* 2 tsps. vanilla extract
* 1 ½ tbsp. red food coloring (liquid, gel or 2 tsp. beet powder alternative)
* 1 cup semi-sweet chocolate morsels (plus a few extra or after baking)

1) Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

2) Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough will be sticky.

3) Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 3 days– see make ahead tip). Chilling is mandatory.

4) Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5) Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 11-12 minutes. The cookies may have only spread slightly, that’s ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post above) – that’s optional and only for looks.

6) Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.



Compiled Recipe – Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler


* 8 peaches (fresh, peeled, pitted and sliced)
* ¼ cup white sugar
* ¼ cup brown sugar
* ½ tsp. ground cinnamon
* 1/8 tsp. ground nutmeg
* 1 tbsp. lemon juice
* ½ tsp. almond extract
* 2 tsps. cornstarch

* 1 cup all purpose flour
* ¼ cup white sugar
* ¼ cup brown sugar
* 1 tsp. baking powder
* ½ tsp. salt
* 6 tbsps. unsalted butter
* ¼ cup boiling water
* 3 tbsp. white sugar
* 1 tsp. ground cinnamon
* vanilla ice cream (for serving)

1) Preheat oven to 425 degrees. In a large bowl, combine sliced peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, vanilla or almond extract, and cornstarch.

2) Toss to coat peaches evenly and pour into a 2-quart baking dish or 5-6 individual baking dishes. Bake in preheated oven for 10 minutes.

3) Meanwhile, in a medium bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with a pastry cutter or your fingertips until mixture resembles coarse meal. Stir in boiling water until just combined.

4) In a small bowl, stir together the 3 tablespoons of white sugar with 1 teaspoon of cinnamon.

5) Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the cinnamon and sugar mixture evenly over the topping. Bake for 25-35 minutes, or until topping is golden brown. Serve warm with vanilla ice cream.



Compiled Recipe – Spring Vegetable Lasagna

Spring Vegetable Lasagna

* 12 lasagna noodles (Dreamfields Pasta)
* ½ cup onion (diced)
* 1 tsp. Italian seasoning
* ¼ tsp. red pepper flakes
* 1 garlic clove (minced)
* 4 cups fresh spinach
* 2 zucchini (thinly sliced)
* 1 cup peas (thawed, if frozen)
* 1 pound non-fat ricotta cheese
* 1 pound whole milk ricotta cheese
* ¼ tsp. grated nutmeg (fresh)
* 5 cups marinara sauce
* 1 cup shredded mozzarella cheese

1) Bring a large pot of salted water to a boil. Add the noodles and cook until just al-dente. Drain and rinse with cold water. Set aside.

2) Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent. Add in Italian seasoning, red pepper flakes and garlic clove. Cook for 30 seconds and add in the spinach, zucchini and peas. Cook for 10 minutes until spinach is wilted, peas are cooked through and zucchini is tender. Remove from heat and drain off any water.

3) In a separate bowl combine the ricotta cheeses and grated nutmeg.

4) Preheat oven to 375 degrees F. Spread 3/4 cup sauce on the bottom of a 9×13″ glass pan. Layer with 4 of the lasagna noodles (3 vertical, one horizontal). Spread on 1/2 of the ricotta mixture and 1/2 of the vegetable mixture. Spoon on 1 1/2 cups of the tomato sauce on top. Continue to layer with lasagna noodles, rest of the ricotta mixture, remaining vegetable mixture and 1 1/2 cups tomato sauce. Top with 4 additional lasagna noodles and remaining 1 1/4 cup tomato sauce. Top with mozzarella cheese and cover loosely with foil.

5) Bake for 40 minutes. Remove foil and cook for an additional 10 minutes until bubbly and hot.




Compiled Recipe – Banoffee Pie

Banoffee Pie

* Graham cracker crust
* 2 ¼ cup graham cracker
* 2 tbsp. sugar
* ½ cup unsalted butter

* ½ cup unsalted butter
* ½ cup dark brown sugar
* 1 (14 ounce) can sweetened condensed milk

* 4 bananas, sliced
* 1 to 2 cups heavy cream
* chocolate shavings

1) Combine graham cracker crumbs, sugar, and melted butter and press in the bottom of a springform pan or pie dish and press it up along the sides. Chill the crust until firm.

2) To make the filling: Melt butter in a medium sized saucepan. Stir in brown sugar and melt over medium low heat. Add the condensed milk and bring it to a boil for a few minutes stirring continuously. The toffee should start to darken. Pour the filling over the crust. Cool and chill again for at least and hour or until firm.

3) Top with sliced bananas, whipping cream, and chocolate shavings.



Compiled Recipe – Creamy Taco Salad

Creamy Taco Salad

* 4 (10-inch) flour tortillas
* Olive oil (divided)
* 1 lb ground lean beef
* 1 (1 ounce) packet taco seasoning
* 2 large Romaine hearts, chopped/shredded (or 1 large head iceberg lettuce)
* 1 (16 ounce) can black beans
* 2 (2 ¼ ounce) can sliced black olives
* 1 cup shredded Mexican blend cheese
* 1 large red onion, diced
* ¼ cup fresh cilantro, chopped
* 1 (4 ounce) can green chilies, drained
* 1 pint grape tomatoes, chopped
* ½ package (5 ounces) Nacho chips (e.g. Doritos)
* ½ cup thin salsa
* ¾ cup creamy dressing (ranch/ thousand island/avocado lime/etc.)

1) Preheat oven to 425 F. Brush or spray both sides of each tortilla with olive oil. Place torillas inside oven safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.

2) In a Dutch oven over medium heat, heat 1 tbsp olive oil and add beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it’s your desired consistency. Drain excess sauce.

3) In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, tomatoes, and chips. Toss to combine.

4) In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.

5) Enjoy!




Compiled Recipe – One Pot Creamy Parmesan Cheese

One Pot Creamy Parmesan Chicken

* 1 pound chicken breast (cubed)
* 1 tbsp. olive oil
* 1 tbsp. Italian seasoning
* salt
* pepper
* 1 cup long grain rice
* 2 ½ cups chicken broth
* 6 ounces sliced mushrooms (about 1 cup)
* ½ cup heavy whipping cream
* ¼ cup shredded parmesan cheese
* salt
* pepper
* chopped parsley
* shredded parmesan cheese

1) In a medium-sized pot or skillet add the olive oil and turn to medium-high heat. Add the chicken to the skillet along with Italian Seasoning and salt and pepper and cook until the chicken is no longer pink and cooked throughout.

2) Add the uncooked rice to the skillet, chicken broth, and mushrooms. Reduce heat to medium-low and cover and let simmer for 15-20 minutes until rice is cooked and tender.

3) Stir in heavy cream and parmesan cheese and salt and pepper to taste. Garnish with freshly grated parmesan and fresh chopped parsley.