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< Back Poultry Seasoning Blend Prep Time: 5 minutes Cook Time: Serves: Multiple Level: About the Recipe Ingredients 1 teaspoon ground sage 1 teaspoon dried thyme 1 tablespoon kosher salt ½ teaspoon freshly ground black pepper 1 teaspoon granulated garlic 1 teaspoon onion powder 1 tablespoon paprika Preparation Mix ingredients and store in an airtight container. Yield @1/4 cup Previous Next

< Back Guacamole (fresh, easy & authentic) Prep Time: 20 Minutes Cook Time: N/A Serves: 4 Level: Beginner About the Recipe This is the best guacamole recipe as it’s simple to make and uses fresh, high-quality ingredients. Authentic guacamole doesn’t contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt. Easy and delicious! Ingredients 3 avocados, ripe ½ small yellow onion, finely diced 2 Roma tomatoes, diced 3 tablespoons finely chopped fresh cilantro 1 jalapeno pepper, seeds removed and finely diced 2 garlic cloves, minced 1 lime, juiced ½ teaspoon sea salt Preparation I’m not one for hyperbole, but this really is the best guacamole recipe. When it comes to crowd-raving guacamole the key is to not get too fancy or try to be too unique. Guacamole is meant to be easy to make and delicious. Plain and simple. It’s a blend of a few high quality ingredients with flavors that meld together beautifully. PICK RIPE AVOCADOS FOR THE BEST GUACAMOLE The best guacamole starts with the freshest ingredients. Look for avocados that are ripe, but firm. You definitely don’t want soft and mushy avocados. So how do you pick good, ripe avocados? First, grab avocados that still have the stem attached. If the stem has been removed in the store, it’s more likely to have brown spots on the inside. Then, gently press on one end. It should be firm, but have a slight give to it. HOW DO YOU MAKE GUACAMOLE? Slice three ripe avocados in half, remove the pit and scoop them into a mixing bowl. Then use a fork to gently mash them to your desired level of chunky or smooth. Add the onions, tomatoes, cilantro, jalapeno pepper, garlic, lime juice and salt and stir everything together. That’s it. The most delicious, easy guacamole. HOW TO STORE LEFTOVERS (AND KEEP IT GREEN!) Guacamole oxidizes and turns brown pretty darn quick. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown. Now, I’ve tried every kitchen hack imaginable to keep guacamole green (I eat a lot of guacamole). So what doesn’t work? Well, let’s start with leaving the pit in the guacamole. This does nothing to prevent browning and there’s no scientific justification for it. Consider it an old wives tale. Next, many say to add lemon juice. And this helps a bit, but I don’t like that it changes the flavor profile of my beloved guacamole. The most common guacamole preservation hack is placing plastic wrap directly on the guacamole to prevent oxidation. And this may work for a day or two. But I’m striving to reduce my plastic consumption and just don’t love this method. So in my quest to keep my guacamole green I stumbled on this hack – and it’s brilliant. Here’s how to keep guacamole green: Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top. Add about 1/2 inch of water on top (I used cold water). Place the lid on the storage container and store it in the fridge. That’s it! When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go. I tested this method for th ,m ree full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway? MORE DELICIOUS MEXICAN INSPIRED RECIPES For all my Mexican food lovers, give these reader favorite recipes a try: Shredded Mexican Chicken (Café Rio inspired) Sweet Shredded Mexican Pork (Café Rio inspired) Mexican Spice Mix Southwest Chipotle Seasoning Salsa Mix Taco Seasoning Mix Agua Fresca de Fresas con Crema (strawberries and cream) INSTRUCTIONS 1. Slice the avocados in half, remove the pit, and scoop into a mixing bowl. 2. Mash the avocado with a fork and make it as chunky or smooth as you’d like. 3. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed. 4. Serve the guacamole with tortilla chips. Tips: Look for large avocados for this recipe. If you can only find small avocados, feel free to add one more! Definitely use fresh limes rather than lime juice in a bottle. The flavor difference is worth it. And speaking of limes, I’m using Mexican limes which give about 1 to 2 tablespoons of juice. Previous Next

< Back Popcorn Chicken Prep Time: 15 MINUTES Cook Time: 20 MINUTES Serves: 8 Level: Beginner About the Recipe Ingredients 2 pounds boneless skinless chicken breasts , cut into bite-sized pieces (about 2-3 large breasts) 2 large eggs ¼ cup milk 1 cup all-purpose flour 4 1/2 cups corn flakes cereal , lightly crushed ½ teaspoon Salt ½ teaspoon Pepper 1/2 teaspoon garlic powder ¼ teaspoon paprika Preparation Place chicken pieces in a bowl or ziplock bag and add flour, stirring or shaking to coat completely. Set aside. Add eggs, milk, salt and pepper, garlic powder and paprika to a bowl and stir to combine. Set aside. In another shallow bowl combine crushed cornflakes. Dip each piece of flour-coated chicken into the egg mixture, followed by the cornflakes, gently pressing the cornflake mixture into the chicken. To Bake. Place chicken on a parchment lined baking sheet and bake at 400 degrees F for 10 minutes. Flip chicken and bake for another 7-8 minutes or until cooked through. To Fry: Heat a few inches of vegetable oil in a pot. Once hot, work in batches to lower the chicken into the oil and cook for 3-4 minutes, until cooked through. Remove to a paper towel lined plate. To Air Fry: Spray the bottom of the fry basket with nonstick cooking spray and place half of the chicken pieces into a single layer in the basket. Generously spray the top of each piece of chicken with cooking spray. Air Fry at 360 for 3 minutes. Open air fryer, flip chicken pieces to the other side, and spray tops again with cooking spray. Increase air fryer temperature to 400 degrees and cook for 2-3 more minutes, or until crisp and cooked through. Serve warm with BBQ sauce , ranch , Chick-fil-A sauce , honey mustard , or another favorite dipping sauce. Notes : Yield: Makes about 40 pieces. Make Ahead Instructions: All you need to do is coat the chicken pieces in the flour, cover and refrigerate for up to 24 hours. Reheating Instructions: If you’re using an air fryer , spread the chicken into a single layer, spread apart in the basket. Cook for 2-3 minutes, until warmed and crisp. Or, set the oven to 325 degrees F and bake for about 10 minutes on a lightly greased baking rack or baking sheet. We don’t recommend using the microwave since the chicken will lose its crispy exterior, but if you’re in a hurry and don’t mind sacrificing the crunch, just transfer the chicken to a microwave-safe plate and cook until warmed. Freezing Instructions: Allow chicken to cool to room temperature, then space the chicken out on a baking sheet that will fit into the freezer. Keep chicken in freezer for about 1 hour or until mostly frozen, then transfer to a freezer bag and freeze for up to 3 months. To reheat, place frozen popcorn chicken on a baking sheet and bake at 425 degrees F for about 15 minutes or until heated through. Recipe Variations: No cornflakes? Try potato chips in any flavor (kettle chips work great!), panko, or panko AND cornmeal for an extra crispy crunch! Dairy-free. Replace cow’s milk for soy, almond, or other non-dairy milk. Dark or white meat — your choice! Replace chicken breast for chicken thighs, or use full chicken tenderloins for “chicken-strip” style. Make it sweet. Sub honey for eggs. Use 1 tablespoon honey for every 1 pound of chicken. For optimal flavor, marinate the honey and spices for about 20 to 30 minutes in a resealable bag. Use full-flavored buttermilk in place of regular milk. Previous Next

< Back Pecan Pie Filling Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 8 Level: Beginner Ingredients 2 cups pecans chopped 1 cup dark corn syrup ½ cup brown sugar 4 tablespoon unsalted butter 3 eggs ¾ teaspoon salt 1 teaspoon vanilla extract Preparation Why This Recipe Works This recipe can be canned and given as a gift to a party host or in place of a cookie exchange. It is naturally gluten-free and can be made easily dairy-free. Made on the stovetop, stirring over low heat prevents the eggs from scrambling. Once fully cooked it can be used in a variety of ways from filling mini tart shells to canning for use later in the year! This recipe can also be used to make pecan pie bars or a pie when used with your favorite pie crust recipe ! Ingredient Notes Pecans- I like to use a mix of halves and pieces. Dark Corn Syrup - There are recipes that use light corn syrup, but I love the richer flavor that dark corn syrup brings to the pecan pie filling. Light Brown Sugar - I like to use light brown sugar to offset the richness of the dark corn syrup. If you only have dark brown sugar that will work too! I do not recommend substituting granulated sugar, but dark coconut sugar will work. Unsalted Butter - Melted to keep the filling smooth and creamy. If you use salted butter, reduce the salt by half. Use vegan butter for dairy-free. Vanilla Extract - A touch of vanilla adds warmth and flavor depth to the filling. Optional Pecan Pie Filling Add-Ins This delicious pecan pie filling recipe definitely doesn’t need any changes, but here are a few ways it can be adjusted to fit your needs: Dairy-Free Pecan Pie Sauce - Use dairy-free butter in the filling. Bourbon - Add 1 to 2 tablespoons of bourbon along with the vanilla. Walnut - I know. It’s a pecan pie. But you can totally just swap out with your favorite nuts, but walnuts are the most common. Chocolate Pecan- Add 1 cup of semi-sweet chocolate chips as the sauce is cooling. How to Make Stove Top Pecan Pie Filling Melt- Add all the ingredients, except the vanilla extract, in a saucepan. Heat on low heat and constantly stir until the sugar is dissolved and the butter is melted. Boil- Gradually increase the heat until the pecan mixture reaches a low boil. Stir every minute to ensure the eggs do not scramble. Once the mixture has thickened add the vanilla extract. Cool- Cool to room temperature before using. See below for storage and canning instructions. How to Use Cooked Pecan Pie Sauce Beyond using this filling for pie (or mini pies), you can use this pecan pie sauce on cheesecakes, stir it into yogurt for a snack, or make an ice cream sundae! You can also use it on top of pancakes or waffles Cooked pecan pie filling can also be used in pastry treats like homemade pop tarts or hand pies or as a cake filling. How to Make Pecan Pie Filling for Baking Par Bake- Blind bake your crust for at least 15 minutes at 425 F degrees. Melt- Melt your butter and cool slightly so as not to cook the eggs. Combine- Whisk in the corn syrup, brown sugar and salt. Add the beaten eggs and vanilla. Bake- Add your pecans to the pie shell (if you want a pretty design) and pour over the sauce or add them directly to the sauce and pour it into your pie shell. Bake until the center is just set. Cool- This easy pecan pie recipe needs to cool on a baking rack for at least 2 hours, preferably overnight. Failing to cool your pecan pie properly will result in a running center. The filling needs time to set up properly. Expert Tip Using room-temperature eggs will reduce the chances of the eggs scrambling creating an unwelcome texture. Storage Cool the sauce completely and store it in the fridge in an airtight container for up to 2 weeks. Serve at room temperature or warm. You can reheat the sauce in the microwave on 50% power stirring every few minutes. Or reheat in a saucepan on the stovetop over low heat. This recipe can be frozen in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating. If baked in a pie, store the pie in its original pie plate at room temperature and cover it with foil or plastic wrap. Canning Instructions Leave one inch of headspace in your jar when canning to prevent jar overflow in the canner. Once the sterilized jars are filled and the lids are attached, the pecan pie filling is canned in a water bath canner for 25 minutes. Remove from the heat and allow the jars to sit for an additional 5 minutes before carefully removing them from the water. Let sit for 24 hours before checking the seal. INSTRUCTIONS Pecan Pie Sauce In a medium saucepan over low heat, stir together the chopped pecans, corn syrup, brown sugar, butter, eggs, and salt. Stir constantly until the sugar has dissolved. 2 cups pecans,1 cup dark corn syrup,½ cup brown sugar,4 tablespoon unsalted butter,¾ teaspoon salt,3 eggs Increase the heat and bring to a slight boil, just so the edges of the pan bubble. Reduce to a simmer. Cook for 8 minutes or until thick. Stir in vanilla. 1 teaspoon vanilla extract Let cool to room temperature before using. Pecan Pie Instructions 1. Par bake crust for 15 minutes at 425 F degrees. Use pie weights or dry beans to weigh down. 2. Melt the butter in the microwave or in a saucepan. Allow to cool slightly but not solidify. Whisk together the cooled melted butter, corn syrup, brown sugar, and salt until well combined and frothy. Add the eggs and vanilla. Whisk until combined. Stir in pecans. 3. Pour into the pie shell. Bake at 350 F degrees for 35 to 40 minutes or until the center is just set and reaches 200F degrees. 4. Cool the pie on a baking rack for at least 2 hours, preferably overnight. Serve cold or at room temperature. NOTES Use this pecan pie filling as a sauce for ice cream, cheesecakes, etc, or to make deconstructed pecan pie in a cup. Cool completely and store in the fridge in an airtight container for up to 2 weeks. Serve at room temperature or warm. This recipe can be canned or frozen in a sealed container for up to 3 months. EQUIPMENT Medium Saucepan Previous Next

< Back Dorisanne’s Sesame Chicken Prep Time: 10 minutes Cook Time: 15 Minutes Serves: 4 Level: Beginner About the Recipe Ingredients Sesame Sauce: (I doubled the sauce recipe for you because I think it needs it.) 2 2/3 cups water ½ cup sugar 4 Tbsp. soy sauce (gluten free works just fine) 1 tsp. granulated garlic 4 Tbsp. cornstarch 4 Tbsp. oyster sauce (absolutely necessary ingredient) 4 boneless/skinless chicken breasts Preparation Take 4 boneless/skinless chicken breasts and cut them into 1” square cubes. Put approximately ½ cup of cornstarch into a gallon-size ziplock bag. Put the chicken in the bag and shake until well coated. Add enough canola oil into your skillet to generously coat the bottom. Fry the chicken until it is a crispy medium brown turning once while cooking – don’t sit and play with it. I also like to drizzle a little bit of sesame oil on the frying chicken for flavor. Pour prepared sauce over the chicken and simmer for 3 minutes. While thickening the sauce up, add 1-½ cups of pre-cooked (not overcooked) or frozen broccoli, and sesame seeds (about 1 to 2 Tbsp.) to taste. When the sauce thickens, serve over hot sticky rice. Previous Next

< Back Grilled Cheese Sandwich Prep Time: 5 minutes Cook Time: 5 minutes Serves: 2 Level: Beginner About the Recipe Ingredients 4 pieces of bread, usually white, but you can use any your favorite breads 2 slices of your favorite cheese, or 1 to 2 cups shredded cheese Butter, oil, or mayonnaise Preparation Pre-heat skillet to medium heat (I prefer cast iron) Butter on one side of each piece of bread. You can use either butter or margarine, oil, or mayonnaise. Place two pieces, buttered side down, on the warm skillet. Put the slice of your favorite cheese on the exposed unbuttered side of the bread that is in the pan. I actually prefer to use the shredded cheese because it melts faster, and I can pile it higher. Place the other buttered bread on top of the cheese with the buttered side exposed. Turn when golden brown and let it brown to golden brown on the other side. Make sure that the cheese is all melted inside. Cut diagonally (because it is pretty that way) and serve hot. There is an art to making the perfect grilled cheese sandwich - to make it all toasted crispy on the outside and gooey on the inside. Practice until you are perfect and enjoy the journey. Previous Next

< Back Homemade Croissants Prep Time: 45 Minutes Cook Time: 45 Minutes Serves: 8 Level: Beginner About the Recipe Ingredients FOR THE DÉTREMPE (DOUGH) 4⅔cups/605 grams all-purpose or bread flour, plus more for dusting ⅓cup/66 grams granulated sugar 1 tablespoon plus ½ teaspoon/12 grams kosher salt 2¼teaspoons/7 grams active dry yeast ¾cup plus 2 tablespoons/214 grams water, at room temperature ½cup/120 grams whole milk, at room temperature ¼cup/57 grams unsalted butter, cut into ½-inch pieces, chilled FOR THE BUTTER BLOCK AND ASSEMBLY 1½cups/340 grams unsalted European or European-style butter (3 sticks), chilled All-purpose flour, for rolling 1 large egg yolk 1 tablespoon heavy cream Preparation Step 1 Twenty-four hours before serving, start the détrempe: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt and yeast, and stir to combine. Create a well in the center, and pour in the water and milk. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. Remove the hook and cover the bowl with a damp towel. Set aside for 10 minutes. Step 2 Reattach the dough hook and turn the mixer on medium-low speed. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes. Step 3 Form the dough into a ball and place seam-side down on a lightly floured work surface. Using a sharp knife, cut two deep perpendicular slashes in the dough, forming a “+.” (This will help the dough expand into a square shape as it rises, making it easier to roll out later.) Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1½ times its original size, 45 minutes to 1 hour. Transfer the bowl to the refrigerator and chill for at least 4 hours and up to 12. Step 4 As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant ½-inch-thick layer, fusing the sticks and making it pliable. (Don’t worry about the shape at this point.) The parchment may tear. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. Fold the parchment paper over the butter again, this time making neat, clean folds at right angles (like you’re wrapping a present), forming an 8-inch square. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. The goal is a level and straight-edged square of butter. Transfer the butter block to the refrigerator. Step 5 Eighteen hours before serving, remove the dough from the refrigerator, uncover and transfer to a clean work surface. (It will have doubled in size.) Deflate the dough with the heel of your hand. Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side. Step 6 Place 2 pieces of plastic wrap on the work surface perpendicular to each other, and place the dough on top. Wrap the dough rectangle, maintaining the squared-off edges, then roll your pin over top as you did for the butter, forcing the dough to fill in the plastic and form an 8-inch square with straight sides and right angles. Freeze for 20 minutes. Step 7 Remove the butter from the refrigerator and the dough from the freezer. Set aside the butter. Unwrap the dough (save the plastic, as you’ll use it again) and place on a lightly floured surface. Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). With a pastry brush, brush off any flour from the surface of the dough and make sure none sticks to the surface. Step 8 You’re going to enclose the butter block in the dough and roll them out together. To ensure they do so evenly, they should have the same firmness, with the dough being slightly colder than the butter. The butter should be chilled but able to bend without breaking. If it feels stiff or brittle, let sit at room temperature for a few minutes. Unwrap the butter just so the top is exposed, then use the parchment paper to carefully invert the block in the center of the dough rectangle, ensuring all sides are parallel. Press the butter gently into the dough and peel off the parchment paper. You should have a block of butter with overhanging dough on two opposite sides and a thin border of dough along the other two. Step 9 Grasp the overhanging dough on one side and bring it over the butter toward the center, then repeat with the other side of the dough, enclosing the butter. You don’t need the dough to overlap, but you want the two sides to meet, so stretch it if necessary, and pinch the dough together along all seams so no butter peeks out anywhere. Lift the whole block and dust a bit of flour underneath, then rotate the dough 90 degrees, so the center seam is oriented vertically. Step 10 Orient the rolling pin perpendicular to the seam and lightly beat the dough all along the surface to lengthen and flatten. Roll out the dough lengthwise along the seam into a 24-inch-long, ¼-inch-thick narrow slab, lightly dusting underneath and over top with more flour as needed to prevent sticking. Rather than applying pressure downward, try to push the dough toward and away from you with the pin, which will help maintain even layers of dough and butter. Remember to periodically lift the dough and make sure it’s not sticking to the surface, and try your best to maintain straight, parallel sides. (It’s OK if the shorter sides round a bit — you’re going to trim them.) Step 11 Use a wheel cutter or long, sharp knife to trim the shorter ends, removing excess dough where the butter doesn’t fully extend and squaring off the corners for a very straight-edged, even rectangle of dough. Maintaining the rectangular shape, especially at this stage, will lead to the most consistent and even lamination. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed. Step 12 Dust any flour off the dough’s surface. Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. Press gently so the dough adheres to itself. Repeat with the other side of the dough, leaving an ⅛-inch gap where the ends meet in the middle. Now, fold the entire slab in half crosswise along the gap in the center. You should now have a rectangular packet of dough, called a “book,” that’s four layers thick. This is a “double turn,” and it has now quadrupled the number of layers of butter inside the dough. Step 13 Wrap the book tightly in the reserved plastic. If it is thicker than about 1½ inches, or if it’s lost some of its rectangularity, roll over the plastic-wrapped dough to flatten it and reshape it. Freeze the book for 15 minutes, then refrigerate for 1 hour. Step 14 Let the dough sit at room temperature for about 5 minutes. Unwrap and place on a lightly floured surface. Beat the dough and roll out as before (Step 10) into another long, narrow ⅜-inch-thick slab. It should be nice and relaxed, and extend easily. Dust off any excess flour. Step 15 Fold the dough in thirds like a letter, bringing the top third of the slab down and over the center third, then the bottom third up and over. This is a “simple turn,” tripling the layers. Press gently so the layers adhere. Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour. Step 16 Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. Beat the dough and roll out as before, but into a 14-by-17-inch slab (15-by-16-inch for pain au chocolat or ham and cheese croissants). The dough will start to spring back, but try to get it as close to those dimensions as possible. Brush off any excess flour, wrap tightly in plastic, and slide onto a baking sheet or cutting board. Freeze for 20 minutes, then chill overnight (8 to 12 hours). If making pain au chocolat or ham and cheese croissants , see recipes. Step 17 Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment.) Step 18 As the steam releases in the oven, line two rimmed baking sheets with parchment paper and set aside. Let the dough sit at room temperature for about 5 minutes. Unwrap (save the plastic for proofing), place on a very lightly floured surface, and, if necessary, roll out to 17-by-14 inches. Very thoroughly dust off any excess flour with a pastry brush. Use a wheel cutter or long knife and ruler to cut the shorter sides, trimming any irregular edges where not all the layers of dough fully extend and creating a rectangle that’s exactly 16 inches long, then cut into four 4-by-14-inch rectangles. Step 19 Separate the rectangles, then use the ruler and wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. Repeat with the remaining rectangles to make 8 triangles. Trim the short side of each triangle at a slight angle, making them into triangles with longer sides of equal length. Step 20 Working one triangle at a time, grasp the two corners of the shorter end, the base of the crescent, and tug gently outward to extend the points and widen the base to about 3 inches. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. Starting at the base (the short end), snugly roll up the dough, keeping the point centered and applying light pressure. Try not to roll tightly or stretch the dough around itself. Place the crescent on one of the parchment-lined baking sheets, resting it on the point of the triangle. If the dough gets too soft while you’re working, cover the triangles and freeze for a few minutes before resuming rolling. Space them evenly on the baking sheets, four per sheet. Very loosely cover the baking sheets with plastic wrap, so the croissants have some room to expand. Step 21 Three and a half hours before serving, open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the croissants to proof at 70 to 75 degrees. (Any hotter and the butter will start to melt, leading to a denser croissant.) Place the baking sheets inside the oven and let the croissants proof until they’re about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2½ hours. Resist the urge to touch or poke the croissants as they proof: They’re very delicate. Try not to rush this process, either, as an underproofed croissant will not be as light and ethereal. Step 22 Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees. Step 23 In a small bowl, stir the yolk and heavy cream until streak-free. Using a pastry brush, gently brush the smooth surfaces of each crescent with the yolk and cream mixture, doing your best to avoid the cut sides with exposed layers of dough. Step 24 Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets. TIP Croissants are best within an hour or two of baking. After that, revive the croissants by warming in a 350-degree oven for 5 to 8 minutes. Keep wrapped airtight at room temperature. Previous Next

< Back Rigatoni Pasta Bake Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 8 Level: Beginner About the Recipe This Rigatoni Pasta Bake is an easy weeknight dinner that’ll make everyone at the table happy! Tender rigatoni is tossed in a flavorful meat sauce and gets baked to perfection beneath a blanket of both parmesan and mozzarella cheeses. Make ahead and freezer friendly! Ingredients 1 lb lean ground beef 1 medium onion diced 1 tablespoon Italian seasoning 1 tablespoon minced garlic 1 teaspoon salt ¼-½ teaspoon red chili flakes (according to your tastes) ¼ teaspoon black pepper 5 cups tomato pasta sauce roughly 2 jars 500 grams Rigatoni pasta about 1 lb 2 cups shredded mozzarella cheese 2 tablespoons shredded Parmesan cheese fresh parsley to garnish Preparation In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released. Add the Italian seasoning, garlic, salt, red chili flakes and pepper and cook for 1 minute. Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside. Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook slightly in the oven). Reserve ½ cup pasta water and drain pasta. Stir reserved pasta water into meat sauce. Combine pasta and pasta sauce in a saucepan. Pour into a lightly greased 9×13″ or similar baking dish. Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through. **Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes. Uncover and sprinkle with mozzarella and Parmesan. Bake an additional 10 minutes (or broil 2-3 minutes), until the cheese has started to brown. Ingredients and Substitutions: Ground Beef: feel free to swap the ground beef for ground Italian sausage (mild or spicy according to your tastes), or ground pork, chicken or turkey. Vegetables: onion provides a great flavor base for our sauce, but this is also a great time to add in other vegetables. Finely chopped or shredded carrots, mushrooms, peppers, zucchini, celery and more are great additions. You can also stir some spinach into the sauce after simmering. Rigatoni: this recipe works just as well with any cut of pasta! Feel free to use what you have on hand. I often use a whole grain variety. Previous Next

< Back Authentic Texas Style Smoked Brisket Recipe Prep Time: 10 Minutes Cook Time: 12 Hours Serves: 12 Level: Hard About the Recipe If you’ve ever wanted to create a smoked brisket at home just as good, if not better, than they do at Texas’ best BBQ joints then this BBQ beef brisket recipe is for you! Ingredients 12 pound beef brisket whole packer (point and flat together) untrimmed, USDA Choice grade or higher 12 ounces beef broth (approximately 1 ounce per pound of meat) 6 teaspoons Morton Coarse Kosher Salt (approximately ½ teaspoon per pound) ½ cup of Big Bad Beef Rub (alternatively, you can use our bottled commercial beef rub) Texas Crutch ½ cu p of beef broth Preparation Method Trim. Trim off most of the fat cap but leave about 1/4" (6.3 mm). Until you get the hang of trimming fat, you might cut off some of the meat in the process. No harm, no foul. Some cooks attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. Go for it, if you like. Either way, when you're done trimming fat, clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends, described below. I always freeze some of the fat and grind it for my burgers if I think the meat needs more fat. I also render some fat over low heat in a pan, and freeze that too. I use beef fat to paint my steaks just before searing . Separate. You can remove the point at this stage, especially if you want to turn it into those luscious chunks of beef candy called burnt ends. Purists cry heresy, but separating the point and flat gives you a flat that is pretty uniform in thickness so it will cook more evenly. Plus, you can apply flavorful rub to all sides of the flat, and you will get an all-around smoke ring. You can cook the point and flat side by side. Inject (optional). I almost always inject briskets with beef broth . This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don't want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat , now's the time to use it. Pump in about 1 ounce (28 g) of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" (2.5 cm) apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don't get squirted in the eye. Season. If you have not injected salt, salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. If you have injected a salt solution, do not salt the meat. Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat. Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking . Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat. Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g)) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark. Wrap (optional). The meat's internal temperature will move steadily upward to somewhere around 150 to 170°F (55 to 77°C), and then it will enter the stall . Once in the stall, the temp will seem to take forever to rise. The stall can last 5 hours and the temp may not rise more than 5°F! When the meat hits the stall and temp stops rising, take it off and wrap it tightly in a double layer of heavy-duty foil. We have learned that the more airspace around the meat, the more juice leaks out of the meat. Crimp it tight and put the wrapped meat back on the smoker or move it to an indoor oven at 225°F (107°C). This step, called the Texas Crutch , slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall. If you wrap the meat at 150°F (65°C), it will power right through the stall and cut your cooking time significantly. Burnt ends (optional) . Burnt ends are amazingly flavorful bite-size crispy meat cubes. Originally they were simply edges and ends that were overcooked and trimmed off and munched by the kitchen staff. If there were any leftover, they were given away for free. Then, in 1970, in his marvelous book American Fried , Calvin Trillin wrote the following about Arthur Bryant's restaurant in Kansas City "The main course at Bryant's, as far as I'm concerned, is something that is given away for free — the burned edges of the brisket. The counterman just pushes them over to the side as he slices the beef, and anyone who wants them helps himself. I dream of those burned edges. Sometimes, when I'm in some awful overpriced restaurant in some strange town — all of my restaurant-finding techniques having failed, so that I'm left to choke down something that costs seven dollars and tastes like a medium-rare sponge — a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free. " Temp it. When the meat temp hits 195°F (95°C), start poking it. Poke it with a thermometer probe. It should slide in and out with little resistance if it is done. Poke it with a finger or pick it up and jiggle it. If it goes wubba wubba and wiggles like jelly, it is done. This usually happens somewhere between 195 and 205°F (90 and 96°C), usually at around 203°F (95°C). Cheating. Here's my technique, strictly illegal in BBQ competitions, but very welcome in my family. In a frying pan, render about 1/4 pound of the beef fat that you trimmed from the brisket. Or cheat and use bacon fat or duck fat. You can do this over hot coals. Cut the brisket point into 1/2" to 3/4" (12 to 19 mm) cubes. Set aside any pieces that are too fatty or just eat them. Put the cubes in the pan and gently fry the cubes until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup (60 ml) of your favorite BBQ sauce and 1/4 cup (60 ml) of the drippings from the foil used for the Texas Crutch. Put the pan back on the cooker in a hot spot and close the lid. Stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don't let them burn. When they're done, keep them warm in the faux cambro with the flat. Faux Cambro . Cambros are insulated boxes used to keep food warm for extended periods of time. To create a home made version, get a plastic beer cooler, line it with a towel, blanket, or crumpled newspaper, and put the meat, still in foil, into the cooler on top of the lining. If the foil is leaking fluids put the meat in a large pan first. Leave the thermometer probe in the meat. Close the lid and let the hot meat sit in the cooler for 1 to 4 hours until you are ready to eat. If you can, wait til it drops to 150°F (65°C) to slice it. If you have a tight cooler, it should hold the meat well above a safe serving temp of 140°F (60°C) for several hours. Slice (How do I slice brisket?). Don't slice until the last possible minute. Brisket dries out very very quickly once it is cut. If you wish, you can firm up the crust a bit by unwrapping the meat and putting it over a hot grill or under a broiler for a few minutes on each side. Watch it closely so it doesn't burn. Sauce should not be needed if the brisket is juicy, but if you want sauce, just don't use a sweet one. Slicing is a bit of a challenge because there are two muscles (the point and the flat) and the grain flows in different directions. The point muscle sits on top of the flat muscle. The point is thin on one end (A) and thick on the other (B). The thickness of the slab varies significantly, from 1" (2 cm) at the left and right edge to 4" (10 cm) or more at the crown of the point. Here are three methods for carving. (I) the easy method, (II) the Sorkin method, and (III) the competition method. 14. (I) The easy method Lop off about 1" (2 cm) from the thick end and about 2" (5 cm) from the thin end, which is the tip of the flat. These ends are likely overcooked and dry. Chop them and smother them in sauce for chopped brisket. Then find the fat layer between the point and flat and slide your blade between the two muscles. Separate them, and trim off most of the excess fat. Find the grain of the flat and slice across the grain. You can also slice against the grain of the point. Offer your guests "lean" or "fatty." Most will choose the lean, which will leave the better, fattier, point cut for you (turn it into burnt ends!). 15. (II) The Sorkin slicing method I learned this method from Barry Sorkin of Chicago's Smoque BBQ . He makes my favorite brisket in the world. 16. Start by removing the drier thin part of the flat, and set it aside for chopping, not slicing. 17. Then slice the thick center part of the flat across the grain until you encounter the point muscle on top of the flat. . These center cut slices are the ones that most competitors use because they produce a visually pleasing presentation of nearly identical slabs of meat. 18. Sorkin then goes into the layer of fat between the point and flat at the thick butt end, and he removes much of the fat. It can be 1/2" (13 mm) thick or more in there, and that makes the slices inedible. 19. The remaining hunk has both muscles, the point sitting on top of the flat, with the grain going in different directions. He slices this hunk in half. 20. Here, the section on the right is a butt end with one cut edge. The left section, from the center the brisket, has two cut edges. 21. Slice the center section as shown, from the outer edge in. 22. Slice the remaining butt end of the point in the same direction as you cut the flat, continuing to cut parallel to the cut end. 23. Sorkin then fans the slices on a bun. Notice the line separating flat and point. 24. Thin parts of the flat are chopped and some of the fat from between the point and flat is mixed in for moisture. The results are crunchy, heavily seasoned, and juicy. These bits can also be splashed with sauce and served on a bun. 25. Serve. If the brisket is perfectly cooked, it should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich made with Texas Toast. Previous Next

< Back Scallops Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 4 Level: Beginner About the Recipe I love scallop recipes and this one will quickly become one of your favorites. This is a lovely scallop sauté, very quick and easy to make. A perfect easy dinner recipe for any night of the week. Ingredients 1 pound sea scallops, washed and dried thoroughly 1/2 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon black pepper, freshly ground 1 clove garlic 1 tablespoon fresh parsley, finely chopped 3 tablespoons lemon juice 2 tablespoons butter Preparation Of course scallops are not the most budget friendly dinner entree. You can choose to substitute bay scallops for the sea scallops called for and they will still be delicious. The sea scallops are much more tender though and really the right choice for this recipe. They are a real treat. This is a perfect seafood recipe for entertaining. It is also a great gluten free, low carb and diabetes recipe. It suits a lot of restrictive diets quite well. You can easily multiply the recipe to serve as many people as you need and it cooks up quickly, so no need to be in the kitchen all evening when you have guests. Instructions Heat a large skillet generously coated with cooking spray over medium-high heat. Add the scallops and cook, stirring frequently, for 8 minutes, or until golden brown. Remove to a serving platter and keep warm. In the same skillet, combine the lemon juice, butter, parsley, salt, paprika, pepper, and garlic. Cook, stirring until the butter is melted. Pour over the scallops. Variations: Bay scallops will work if you can’t get sea scallops, but the sea scallops are much better for this recipe. If using sea scallops, you can cut them into thirds or quarters if you prefer. I like the look of the whole scallops on the plate. Previous Next

< Back Sloppy Joes Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 3 tablespoons Sloppy Joe Seasoning Mix (you will find the mix in the Dry Mixes recipe section) 1 lb. lean hamburger ½ cup water 1 – 8 oz. can tomato sauce Preparation Brown hamburger and drain excess fat. Add Sloppy Joe seasoning mix, water, and tomato sauce. Bring to a boil and then turn down and simmer, stirring occasionally, until the water is gone. Serve hot over hamburger buns. Previous Next

< Back Basically the BEST Chocolate Pudding (or pie filling) Prep Time: 5 min Cook Time: 5 min Serves: 4-6 Level: Beginner Ingredients 1 cup of sugar 2 eggs 5 tablespoons white all-purpose flour (6 for pie filling) 2 tablespoons butter 1 tablespoon cornstarch (2 for pie filling) 2 teaspoons vanilla ½ teaspoon salt 2/3 cup non-instant powdered milk 3 1/2 cups of water (3 cups for pie pie filling) Preparation Bring half of the water to a boil Take the remaining half of the water and blend in a blender with the dry ingredients and the two eggs. Slowly pour the liquid mixture from the blender into the boiling water. After it comes back to a boil, cook for 1 minute stirring constantly. Stir in 1 tablespoon of butter and 1 teaspoon of vanilla. For pie filling: Chocolate: add 4 tablespoons of baking cocoa to dry ingredients. Coconut: add 1 cup shredded coconut. Can use coconut flavoring instead of vanilla. Banana Cream: use banana flavoring instead of vanilla. Previous Next