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Chocolate Hazelnut Brownies

Print Chocolate Hazelnut Blondies Course Dessert Cuisine American Servings 9 Calories 352 kcal Ingredients 1 stick butter unsalted 1/2 cup dark brown sugar packed 1/2 cup light brown packed 1 1/2 tsp pure vanilla extract 1 large egg + 1 large yolk room temp 1 cup + 2 tbs all-purpose flour 3/4 tsp kosher salt 1/4 tsp baking powder 1/2 cup toasted hazelnuts roughly chopped 3.5 oz dark chocolate bar roughly chopped flakey sea salt optional garnish Instructions Heat oven to 350°F Lightly grease an 8x8” square baking pan and line with two strips of opposing, overlapping pieces of parchment paper. Be sure to leave a little overhang as this helps during the removal process. Begin by browning the butter Put the stick of butter in a skillet set over medium heat. As the butter begins to melt, swirl the pan around to help the butter cook evenly. Allow the butter to cook until it begins to smell nutty, and takes on a [...]

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Balsamic Dressing

Print Balsamic Dressing ​ Course Sauces Cuisine American Servings 8 Calories 161 kcal Ingredients 4 oz Balsamic vinegar 1 tsp kosher salt 1 tbsp pepper 1 tbsp Thyme 2 tbsp Dijon mustard 2 tbsp garlic minced 2 tbsp pesto 4 oz olive oil Instructions In a dressing bottle or bowl, combine vinegar, salt, pepper, thyme, dijon, garlic, and pesto. Shake or whisk to combine. Once salt has dissolved, add the olive oil and again shake or whisk to combine.

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Apricot Pecan Chicken Salad

Print Apricot Pecan Chicken Salad Course Salad Cuisine American Prep Time 30 minutes Servings 8 Calories 180 kcal Ingredients Ingredients: 1 chicken breast tenderized ½ tsp salt ½ tsp ground pepper coarse Aromatics to go in the bag: 1 orange juiced 1/2 lemon zest 1 tbsp fresh parsley chopped coarse 2 sprigs fresh tarragon Salad: ½ cup water 6 apricots dried, cut in quarters ½ cup sweet onion 1 stalk celery cut lengthwise then diced small ½ cup mayonnaise adjust to preference orange zest Fresh Tarragon to taste coarsely chopped (I use three sprigs) Salt to taste about ½ teaspoon ¼ cup pecans toasted then chopped for garnish 12 red seedless grapes cut in quarters (optional) Instructions Bring water to boil in a 2qt saucepan. Dry chicken breast with paper towels and tenderize using a blade tenderizer. Rub chicken with salt and pepper. Place in Stasher Bag with orange juice, lemon zest, chopped parsley, and tarragon. Seal tightly and place in boiling water. Boil for 20 minutes or until cooked through. [...]

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Fiesta Taco Seasoning

Print Fiesta Taco Seasoning Cuisine Mexican Prep Time 15 minutes Calories 107 kcal Ingredients 2 tbsp chili powder 1 tbsp cumin 1 tsp paprika 1 tsp salt 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp black pepper fine 1 tsp oregano ground fine 1/4 tsp cayenne pepper 1/2 tsp cinnamon 1 tsp black pepper 1/2 tsp turmeric Instructions Mix all ingredients in a bowl. Transfer to a spice jar and seal tightly. Use seasoning for beef, chicken or pork. Recipe Notes Recipe by Mary C. Merola Function Junction Culinary April 2015

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Chicken Tacos with Cabbage Slaw

Print Shredded Chicken Tacos with Cabbage Slaw Course Main Course Cuisine Mexican Prep Time 20 minutes Cook Time 15 minutes Total Time 35 minutes Servings 12 tacos Calories 135 kcal Ingredients For the slaw 1/2 cup red onion very thinly sliced 2 cups red cabbage thinly sliced 1/4 cup cilantro leaves coarse chopped 1 fresh lime rolled and juiced* 1 tbsp olive oil 1/2 tsp kosher salt For the chicken 1 lb chicken breast boneless skinless (about 2 half breasts) 1 tbsp Fiesta Taco Seasoning   See recipe 2 cups water 1/2 lime rolled and juiced* ½ tsp sugar 1/2 cup cilantro stems handful 1 tbsp olive oil 1 onion medium, sliced 2 cloves garlic smashed 12 corn tortillas hard or soft as you prefer Mary’s Guacamole   See recipe Fresh cilantro leaves Instructions Combine cabbage, lime juice, olive oil, and salt in a large bowl. Toss and let stand for 10 minutes. Add onion and cilantro, then gently mix prior to serving. Dry chicken with paper towels, removing all moisture. Sprinkle Fiesta Taco Seasoning over chicken breasts and rub in. Add water, [...]

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Raspberry-Chocolate Chip Muffins

Print Raspberry-Chocolate Chip Muffins These tender, moist muffins, packed with chocolate chips, feature a bright red heart: fresh raspberries in the center. Course Dessert Cuisine American Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 12 muffins Calories 369 kcal Ingredients Topping 1/2 cup flour King Arthur Unbleached All-Purpose 1/4 cup sugar 1/4 tsp cinnamon salt pinch 3 tbsp butter melted 1/4 tsp vanilla extract Batter 1/2 cup butter melted 3/4 cup milk preferably at room temperature 2 eggs large, preferably at room temperature 1 3/4 cups flour King Arthur Unbleached All-Purpose 3/4 cup sugar 1 tbsp baking powder 1/2 tsp salt 1 1/3 cups chocolate chips 24 to 36 raspberries fresh or frozen whole Instructions Preheat the oven to 400°F. Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan, or lightly grease a silicone muffin pan. To make the topping: Mix the ingredients together until the mixture is very moist and crumbly. Set aside. In a large bowl, whisk together the melted [...]

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Royal Chicken Kabobs

Print Royal Chicken Kabobs Course Main Course Cuisine American Servings 8 Calories 221 kcal Ingredients Marinade 1 cup pineapple juice 3 tbsp brown sugar packed 2 tbsp canola or sesame oil not toasted ¼ cup soy sauce use sweet dark if available ¼ cup Ketchup 4 cloves garlic smashed and minced 2 pieces ginger peeled and grated ¼ tsp salt ¼ tsp white pepper fine ground Meat & Veggies 3 chicken breasts boneless skinless half-breasts, dried, trimmed and pierced* cut into 1 ½ inch cubes 2 green bell peppers cut into 1 ½ inch pieces 3 red bell peppers cut into 1 ½ inch pieces 1 large red onion cut into 1 ½ inch pieces (only use large pieces) 2 cups fresh pineapple cut into 1 ½ inch pieces Instructions Mix the first 9 ingredients together and whisk to create the marinade. Set aside. Dry the chicken with paper towels and trim any fat or connective tissue. *Using a blade tenderizer or sharp fork, pierce the breasts both front and [...]

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Guacamole

Print Guacamole Course Appetizer Cuisine Mexican Prep Time 20 minutes Resting Time 1 hour Total Time 20 minutes Servings 10 servings Calories 135 kcal Ingredients 4 avocados pitted, scooped and mashed 1 lime juiced 1/2 tsp fine sea salt 1/2 tsp fresh black pepper coarse-ground 2 tsp fresh jalapeno seeded and finely minced 1/2 cup red onion finely diced 3 tbsp fresh cilantro chopped 1 Roma tomato finely diced Dash Tabasco sauce or other favorite hot sauce optional Instructions In a medium bowl, mash together the avocados. Add lime juice, salt and pepper. Mix in jalapeno, onion, cilantro and tomatoes. Add hot sauce if using. Place in airtight bowl for 1 hour to allow flavors to meld or serve immediately with fresh tortilla chips. About 10 ¼ cup servings. Recipe Notes Recipe by Mary C. Merola - June 2010. Function Junction Culinary Studio

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Almond Biscotti

Print Almond Biscotti Course Snack Cuisine Italian Servings 30 cookies Calories 185 kcal Ingredients 1 1/4 cups whole almonds lightly toasted 1 3/4 cups all-purpose flour 2 tsp baking powder 1/4 tsp salt 2 eggs large, plus 1 large white beaten with pinch salt 1 cup sugar 4 tbsp butter, unsalted melted and cooled 1 1/2 tsp almond extract 1/2 tsp vanilla extract vegetable oil spray Chocolate Glaze 1/3 cup water 1/3 cup corn syrup 1 cup sugar 8 oz bittersweet chocolate Instructions (The almonds will continue to toast while the biscotti bake, so toast the nuts only until they are just fragrant.) Adjust oven rack to middle position and heat oven to 325 degrees. Grease baking sheet and place silicone baking mat on it. Pulse 1 cup almonds in food processor until coarsely chopped; transfer to bowl and set aside. Process remaining 1/4 cup almonds in food processor until finely ground, about 45 seconds. Add flour, baking powder, and salt; process to combine. Transfer flour [...]

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Jalapeno Poppers

Print Jalapeno Poppers Course Appetizer Cuisine Mexican Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 18 poppers Calories 51 kcal Ingredients 18 Jalapeno peppers large straight 6 oz cream cheese softened at room temp for 30 minutes 2 oz sour cream ¼ cup Colby or cheddar cheese grated ¼ cup white center bread torn into small pieces 1/8 cup red peppers finely diced 1 tbsp sweet onion grated 2 tbsp cilantro finely chopped ¼ tsp oregano dried ¼ tsp black pepper fine 1/2 tsp sea salt 1/2 tsp cumin 1/2 tsp chili powder ¼ tsp garlic powder Instructions Preheat oven to 375 degrees Line a jelly roll or half sheet pan with a silicone baking mat or parchment paper Cut off the stem end of the peppers Using a jalapeno corer, remove all membrane, pith and seeds Mix half of the Colby cheese with remaining ingredients until well blended Stuff each pepper with the above mixture, leaving a bit of space at the top of the pepper Place filled pepper in a chili [...]

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