Creamy Polenta with Roasted Corn and Fresh Sage

Ingredients

• 2 ears corn
• 1 tablespoon butter
• 3 tablespoons chopped fresh sage leaves
• 3 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 1/2 yellow onion, diced
• 3 cups water
• 2 cups milk
• 1 cup cornmeal
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Directions

1. Cut kernels from corn and Sauté on the stove with butter and sage
2. In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
3. Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
4. When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. 

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Original recipe: All Recipes

Posted by Jasmine

Scallops and Garlic Kale with Parmesan Risotto

INGREDIENTS

Parmesan Risotto:

• 1 tablespoon butter
• 1 minced clove garlic or 1 minced shallot (or both)
• 1 cup arborio rice
• 1/2 cup white wine
• 3-ish cups of chicken broth
• 1/2 cup Parmesan cheese

Seared Scallops:

• 1 tablespoon grapeseed oil
• 1 pound jumbo scallops

Sauteed Kale:

• 1 tablespoon olive oil
• 1 clove minced garlic
• 4 cups kale

INSTRUCTIONS

For the Risotto: 

1. In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. 
2. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. 
3. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. 
4. Add the parmesan and stir until incorporated. Salt + pepp to taste.

For the Seared Scallops: 

1. Heat oil in nonstick skillet. 
2. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. 
3. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. 
4. Serve immediately.

For the Sautéed Kale: 

1. Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. 
2. Add the kale and stir until wilted.

*OG recipe called for brown butter to drizzle over everything, but since everything is cooked in oil already and the parmesan has a pretty strong flavor, I didn't think it added much

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Original recipe: Pinch of Yum

Posted by Jasmine

Oktoberfest Stew with Lager and Smoked Sausage

Ingredients:

• 1 tablespoon olive oil
• 1 (14 ounce) package beef smoked sausage, cut into bite-size slices*
• 1 1/2 onion, sliced into thin semi-circles
• 1/2 head small cabbage, quartered, cored and thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground caraway seeds
• Pinch salt
• 2 cloves garlic, finely chopped
• 1 cup German-style lager beer (Oktoberfest variety)
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 1/2 cups hot chicken stock
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon flat-leaf parsley, chopped

 Preparation:

1. Place a medium-large pot over medium-high heat, and add the olive oil;
2. Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes;
3. When the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened;
4. Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes;
5. Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine;
6. Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;
7. Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes;
8. After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

* Type of sausage: A good quality beef smoked sausage is perfect for this; but you could certainly substitute pork or even bratwurst, as well, if you'd like to go even more “Oktoberfest”.

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Original recipe: The Cozy Apron

Posted by Jasmine

Pumpkin Pie Crisp

INGREDIENTS

Pumpkin Filling

• 1 (15-oz.) canned pumpkin purée
• 1 cup Sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2/3 cup heavy cream

Cinnamon Streusel

• 1 cup all-purpose flour
• 3/4 cups Sugar
• 1 teaspoons cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted

Topping

• Vanilla Ice Cream

 

DIRECTIONS

1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. 
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
5. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Let cool for 10 minutes, then serve warm topped with Vanilla Ice Cream.

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Original recipe: Dixie Crystals

Posted by Jasmine

Kufteh Berenji - Persian Meatballs

 Ingredients

• 1 cup Basmati rice
• 1/2 cup yellow split peas

• 2 eggs, whisked
• 2 teaspoons Persian Spice mix*
• 1 large onion, grated
• 1 lb ground beef or turkey
• 1/2 cup chopped savory
• 1/4 cup chopped tarragon
• 1 cup chopped fresh dill
• 2 cups chopped fresh parsley
• 2 cups chopped scallions

• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 cup tomato juice
• 2 cups chicken stock
• 1/4 cup fresh lime juice
• 1/2 teaspoon saffron threads  

Optional for garnish: pomegranate, chopped mint and toasted pistachios

Directions

1. Pick over the rice and peas and rinse. Cook the rice and peas covered for 30 minutes until cooked thoroughly.
2. Place the eggs, spice mix, onion, ground meat, fresh herbs, and scallions in a large mixing bowl and mix with cooked peas and rice. Knead the mixture thoroughly until it resembles a smooth paste. You can do this by hand or with the aid of a mixer fitted with a paddle at low speed.
3. In a large sautee pan lightly coated with olive oil, add the sliced onion and garlic and sauté until lightly caramelized. Add the tomato juice, chicken stock, lime juice and saffron. Simmer for 15 minutes. Adjust seasoning.
4. Shape the meat mixture into meatballs and gently add them to the simmering sauce. Cook until the meatballs are cooked through (about 15 minutes).
5. Serve with fresh pita and plenty of sauce. Garnish with pomegranate, chopped mint and toasted pistachios.

*Persian Spice Mix (Advieh) is made from equal parts cinnamon, coriander, sesame seeds, cardamom, and cumin (all ground). If you can find pesticide free rose petals they should be added, if not use a drop of rose water in the sauce.

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Original recipe: My Jewish Learning

Posted by Jasmine

Easy Chicken-Bacon-Ranch Bubble-Up Bake

Ingredients

• 1 1/2 lb boneless skinless chicken, cut into cubes
• 8 oz bacon, cooked, crumbled
• 10 oz frozen broccoli florets
• 1 1/4 cups ranch dressing
• 1 can (16.3 oz) refrigerated biscuits (8 biscuits) 
• 1 cup shredded Cheddar cheese (4 oz)

Steps

1. Heat oven to 350°F.
2. In 10- or 12-inch skillet, cook chicken until browned and no longer pink in center.
3. In ungreased 13x9-inch (3-quart) baking dish, place cooked chicken, bacon, broccoli and ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.
4. Separate dough from biscuits into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.
5. Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy.
6. Sprinkle 1 cup shredded Cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

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Original recipe: Pillsbury

Posted by Jasmine

Maple-Bourbon Shrimp

 Ingredients

• 3 tablespoons maple syrup
• 2 tablespoons bourbon
• 1 tablespoon teriyaki sauce
• 2 teaspoons Dijon mustard
• 1/2 teaspoon chili powder
• 24 jumbo shrimp (about 1 1/2 pounds) 
• *Optional: 6 very thin slices prosciutto or ham (about 3 1/2 ounces)*

Preparation

1. Preheat broiler (or grill).
2. Combine the first 5 ingredients in a bowl, and stir with a whisk. 
3. Peel the shrimp, leaving tails intact. 
4. Add the shrimp to maple mixture, tossing to coat. Remove shrimp from bowl, and discard the marinade. 
5. *Optional: Cut each prosciutto slice lengthwise into 4 strips. Wrap 1 prosciutto strip around each shrimp. * 
6. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray, and broil for 3 minutes on each side or until done (or grill them). 

Serve shrimp over Lemon Couscous or Rice Pilaf

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Original recipe: Idk

Posted by Jasmine

Bacon, Brie, and Apricot Grilled Cheese with Balsamic Reduction

 Ingredients

• A few slices of bacon
• Sandwich bread (sourdough would be awesome)
• Apricot preserves (or jam) 
• Brie cheese
• Butter 
• About 1/3 cup balsamic vinegar
• Fresh Basil

Directions

1. Cook the bacon and remove from pan. Cool on paper towel.
2. Spread apricot preserves on both slices of bread. Add slices of brie and the cooked bacon and sandwich together. 
3. Liberally butter both sides of the sandwich on the outside and cook, covered, over medium heat, flipping halfway through until the bread is browned and the cheese is melted (or press it in a panini press).
4. Meanwhile, put the balsamic vinegar in a small, microwavable cup or bowl in the microwave. Stir every minute until it starts to boil. Then stir every 20 seconds until syrupy (you can also do this on the stove).
5. Drizzle the finished grilled cheese with the balsamic reduction and garnish with basil if desired. Enjoy.

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Original recipe: Yammies Noshery

Posted by Jasmine

Apple, Honey & Brie Cheesy Pull-Apart Bread

INGREDIENTS

• 1 round loaf sourdough bread (or other round crusty bread)
• ½ cup (1 stick) unsalted butter
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Pinch of sea salt
• ½ apple, sliced thin
• ½ lb brie cheese, cut into thin 1 inch slices
• 2 Tbsp honey
• Thick sea salt (optional)

DIRECTIONS

1. Preheat oven to 375 degrees. Line a baking sheet with tin foil.
2. In a microwave safe bowl, melt butter at 30 second intervals. Add fresh thyme and generous pinch of salt.
3. Using a serrated knife, cut the top of bread diagonally in one direction, then diagonally in the other direction, creating a criss-cross. Be careful not to cut all the way through. Gently fan the bread out slightly to accentuate the squares of bread.
4. Pour butter mixture all across the top of bread and into the crevices.
5. Place slices of brie and apple in between all the squares of bread. There is no such thing as too much in this step. Just stuff as much as you can.
6. Drizzle with honey and top with thick sea salt if desired. You can also add some additional herbs at this point on top, but it’s not necessary.
7. Place bread on top of foil lined baking sheet. Cover loosely with another piece of tin foil. Bake for 10 minutes.
8. Remove piece of foil. Bake another 10 minutes, until bread is golden and crisp, and cheese is oozing. Serve immediately.

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Original recipe: Kveller

Posted by Jasmine

Mujadara (Brown Lentils and Rice with Caramelized Onions)

This is the world's cheapest recipe, but it's very filling and comforting.  It's not cheese, but maybe the next best thing.

Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 large Spanish onions (about 1 1/2 pounds), halved and thinly sliced
• 1 1/4 cups large brown or green lentils, rinsed (9 ounces)
• 5 cups water
• 1 1/4 cups long-grain rice (8 1/2 ounces)
• Salt and freshly ground pepper

• 1 cup plain yogurt
• 1 small garlic clove, finely chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground cumin

Directions

1. Heat 3 tablespoons of the olive oil in a large skillet. Add the onions, cover and cook over med (4) heat, stirring occasionally, until softened, about 10 minutes. 
2. Uncover and cook, stirring from time to time, until the onions are golden brown, about 10 minutes longer. 
3. In a medium saucepan, combine the lentils and water. Bring to a boil, then simmer over low heat until the lentils are partially cooked, about 15 minutes. 
4. Stir in half the onions, the rice and 1 tablespoon of olive oil and season with salt and pepper. Cover and cook over low heat until the rice and lentils are tender, about 20 minutes. Add more water if needed to prevent sticking. 
5. Meanwhile, cook the remaining onions over high heat until dark brown and caramelized, about 5 minutes. Stir the onions frequently so they don't stick to the bottom of the skillet and burn. 
6. In a small bowl, combine the yogurt with the garlic, lemon juice and cumin. 
7. Transfer the lentils and rice to a shallow bowl and drizzle the remaining 1 tablespoon of olive oil over them. 
8. Sprinkle with the caramelized onions and serve. Pass the yogurt separately.

Make Ahead This dish can be refrigerated overnight. Let it come to room temperature before serving

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Original recipe: ?

Posted by Jasmine