This bruschetta recipe is a great appetizer for small, intimate gatherings. The presentation looks elegant and the final result is truly delicious. You can use any type of mushroom you wish, but the combination of small white and baby Portobellos used here creates an interesting mix of subtle flavors and textures.
5 T. unsalted butter, divided
2 T. olive oil
½ medium shallot, finely minced
2 cloves garlic, peeled finely minced
1 c. white mushrooms, cleaned and chopped
1 c. baby Portobello mushrooms, cleaned and chopped
2 t. fresh thyme leaves, stems removed
1 1.2 T. fresh rosemary, stems removed and leaves finely chopped
¼ c. brandy or peach juice
salt and pepper to taste
4 oz. goat cheese, room temperature
4 oz. ricotta cheese
2 t. fresh thyme leaves, stems removed
2 t. fresh rosemary, stems removed and leaves finely chopped
2 small 6” Ciabatta loafs, cut in half lengthwise, then cut into 2-3” sections
In small skillet over medium heat, melt 1 T. butter. Add oil and shallots and sauté 2 minutes. Add garlic and sauté 2 more minutes. Add mushrooms and sauté approximately 8-10 minutes or until mushrooms release juices. Add thyme and rosemary and sauté 2 additional minutes.
Stir in brandy or peach juice and simmer until reduced by half. Turn off heat and whisk in 2 T. butter. If desired, season to taste with salt and pepper.
In a separate bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.
Butter bread slices with remaining 2 T. butter and place on grill over direct medium heat (or use a grill pan if indoors). Toast until golden brown. Then, spread with herbed goat cheese mixture and top with mushrooms. Serve immediately.
Homemade lemonade is such a great summertime treat. It’s delicious, refreshing and so easy to make. With just a couple of ingredients, you can be serving up this “Gourmet” version in no time!
½ cup fresh lemon juice [approximately 4 whole lemons]
3 cups cold water
fresh mint, for garnish
For the Simple Syrup:
1 cup water
1 cup white sugar
2 3” stalks lemongrass, cut into small chunks
3” fresh ginger, peeled and cut into small pieces
To make the ginger simple syrup, add 1 cup water and 1 cup white sugar to a medium saucepan. Peel a 3” piece of fresh ginger and chop into small pieces and add to the pan with the chopped lemongrass. The smaller you cut each piece, the more surface area you will expose to the boiling sugar mixture, which will add more flavor to the syrup.
Bring mixture to a boil, then reduce heat and simmer for 30 minutes. Remove from heat and let cool.
In a 32 oz. glass pitcher, add lemon juice and water and stir to combine. Add simple syrup as desired.
Serve poured over ice with fresh mint for garnish. Offer additional infused simple syrup for those who want a little extra sweetness.
1 cup hazelnuts, soaked in water overnight and roasted
2 Tbsp melted coconut oil
1/2 cup honey or desired sweetener to taste
2 tsp vanilla extract
4 Tbsp cocoa
1/4 tsp salt
3/4 cup coconut or almond milk
Mix in blender till done 🙂 Store in fridge for 2 weeks.
Preheat oven to 350 degrees , Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Grandma’s very moist, sweet and delicious cornbread!
¼ pound unsalted butter
½ cup sugar
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal (I use yellow)
1 cup all-purpose flour
½ tsp. salt
6 to 8 slices bacon (cut into 1-2 inch pieces)
Place the bacon in a 9 or 10-inch cast iron skillet and put the skillet into the oven. Then preheat the oven to 375° with the skillet inside. Cook until the bacon is almost done. (If you don't have a cast iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)
Whisk together all the dry ingredients in a large bowl. In another bowl, beat the egg and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.
When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Leave 2 Tbsp. of bacon fat and the bacon in the skillet. Add the cornbread batter and make sure it is evenly distributed in the skillet. Bake for about 25-30 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
Let the bread rest for 10 minutes in the skillet before cutting it into wedges and serving.
Cook’s Note: You’ll notice there are bacon drippings and butter in this recipe. The butter adds needed richness to the bread itself, and the bacon drippings help brown the crust, keep it from sticking to the skillet. Finally, the method that works best with using a cast iron skillet is to preheat the skillet with the fat and then add the batter to the hot skillet. This helps brown the crust and with the pan already hot, the cornbread cooks more quickly.
pizza toppings (We used bell pepper, pepperoni, pancetta, mushrooms, olives)
1 egg, slightly beaten
Spray pan with cooking spray. Line pan with a layer of wrappers, over lapping as you go. As you place a wrapper down, brush it with your egg. Then lay next wrap on top of it. The egg acts as glue to bind them together.
After you have at least 2 layers of egg roll wrappers down, place in oven.
Preheat 425°. Bake 5 minutes or until egg wash starts drying.
Remove from oven and put sauce down on your egg wrapper crust. Put a thin layer of cheese down. Begin adding your toppings and finish off with more cheese. Place back into oven for an additional 20 minutes or until crust is browned to your liking on bottom. Best if you cook the crust one day and make pizza the next!
Bake 5 minutes or until egg wash starts drying.
Remove from oven and put sauce down on your egg wrapper crust. Put a thin layer of cheese down. Begin adding your toppings and finish off with more cheese.
Place back into oven for an additional 20 minutes or until crust is browned to your liking on bottom.
I recommend after 15 minutes you remove and place on short rack for the remaining 5 minutes. This helps the crust to crisp up better on the bottom when cooking in NuWave.