Garlic Bread

Your kitchen is going to smell amazing when you make this. The delicious, salty garlic butter makes it so appetizing and it takes only minutes to make. I adapted it slightly from a recipe in The New York Times, mostly to reduce the amount of butter because even after I slathered the bread twice, I had a lot of butter left over. I still had extra when using a long, thin baguette — a wider and larger loaf might use up the full amount. If not, use it to spread on savory toast the next day!

1 French baguette
6 Tbsp. butter (3 oz. or 85g)
3 large garlic cloves
1 heaping Tbsp. finely grated Parmesan cheese (definitely use more if you want)
Lots of salt (maybe 1 tsp.)
Freshly ground pepper

Heat the oven to 400F/200C degrees. Slice the bread into 1-inch slices, making deep cuts but not going all the way through. Transfer bread to a piece of foil.

Melt the butter, then mix in minced garlic, cheese, salt, and pepper. Generously brush the butter inside each slice, then brush the top of the loaf a couple of times. Seal the foil and bake for 15 minutes. Remove from oven and open the foil, then bake for another 5 minutes.

Cheesy Ranch Popcorn

This seasoned cheddar popcorn is easy to make and deliciously addictive. It uses a little more than half of a regular bag of microwave popcorn, so use that as your guide to how many people it will serve. For us, it was enough for 3 people. (No judgments if you think it serves 1!)

For the cheddar cheese powder, you can just use the packet from a box of macaroni and cheese and save the macaroni for another recipe.

7 cups popcorn, plain or lightly salted
2 Tbsp. unsalted butter
1 large Tbsp. ranch seasoning (about half of a 1 oz. packet — this is the one I used)
2 tsp. cheddar cheese powder

Put the popcorn in a large bowl. Melt the butter, pour it over the popcorn, and mix. In a small bowl, mix the ranch seasoning and cheese powder, then pour it over the buttered popcorn and mix well.

Homemade Granola Bars

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Granola bars are my latest breakfast. They’re also one of my children’s favorite snacks, so we go through a lot of them. I wanted to try to make some myself so I didn’t have to keep buying them all the time, and so I could make a slightly healthier alternative than the sugary processed kind. But it’s not easy to replicate the chewy texture that still sticks together as a proper granola bar. I’ve tried making them before and they either fall apart or they’re more like a dessert.

Finally I found this recipe, which has great ingredients such as whole oats, nuts, honey, and healthy add-ins like shredded coconut. It uses a little butter and sugar, which is not ideal for a totally healthy granola bar, but it helps to make it all stick together. And it does stick together.

Thanks to the blog with the great name Bless This Mess Please for the recipe (which I only slightly adjusted).

2 1/2 cup old-fashioned rolled oats
1/2 cup pecans, roughly chopped
1/4 cup honey
1/4 cup unsalted butter
1/3 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cups total extra mix-ins (such as coconut flakes)

Preheat the oven to 350F/175C degrees. Line a 9- or 8-inch square baking dish with lightly greased parchment or foil.

Place the oats and nuts on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted. Place the nuts and oats in a large bowl.

While the oats are toasting, put the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. When butter mixture is ready, remove it from the heat and stir in the vanilla and salt.

Pour this mixture over the oats and nuts and stir to combine. Add any extra ingredients and stir to combine. Make sure none of the oats are dry.

Place in prepared pan and use a rubber spatula or the back of a greased spoon to press mixture into the pan. Put in refrigerator for at least two hours, then cut into bars.

Other suggested mix-ins include dried fruit, miniature chocolate chips, and sunflower seeds, but you can play around with ingredients and add whatever you’d like.

Tomatillo Salsa

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The green tomatillo salsa at Moe’s is my favorite, and for a long time I’d wanted to try making my own. The guys at Moe’s said it was easy and told me the ingredients but I didn’t think there was any way I could come close. I’d never used tomatillos, for starters.

It was a quick one-paragraph recipe from the Food Network that inspired me to try, and it was not only a success — that actually tasted like the Moe’s version — but it is one of my favorite dishes I’ve ever made. Absolutely delicious and addicting.

If you’ve never used fresh tomatillos before, do give it a try — I can tell you it’s easy and you canNOT beat the taste. The kind in jars simply does not compare. And you’ll feel good having made your own.

1 lb. tomatillos, husked and washed
3 unpeeled garlic cloves
1 jalapeno (optional)
1 cup cilantro leaves (fresh coriander)
Juice of 1 lime

Broil tomatillos, garlic cloves, and whole jalapeño (if using) until charred and tender, 5 to 6 minutes. Let cool slightly; peel the garlic and remove the stem and skin from the jalapeño. Cut the tomatillos in quarters and puree them (skin on) with the garlic and jalapeño in a food processor with 1 cup fresh cilantro and the juice of 1 lime. Season with salt.

Spinach-Artichoke Dip

20191228_164211Amazing, delicious, scrumptious, irresistible. I wanted all of these things when I went looking for this recipe and I got it, thanks to Alton Brown‘s glorious Food Network recipe. Their recipes are always trustworthy, I like his food, and the reviews were good. I’ve now made this twice in the past week and it’s my new food craving.

Based on one of the reviews, I tried a shortcut that worked just fine, opting for all of the package of frozen spinach rather than having to measure it. I also used a can of artichokes rather than frozen, which I’d never heard of and couldn’t find anyway. The recipe calls for a bit of red pepper flakes and I highly recommend keeping them. They do not make the recipe too hot — but they do make it special.

Try serving this with both crackers and raw vegetables. I tried it with carrot sticks last night just because we had some around, and it was fantastic. My son actually preferred it that way. (My daughter preferred it with crackers.) Yay vegetables! Yay amazing dip that I’m going to gobble up as soon as I can buy more crackers!

1 10-oz. package frozen chopped spinach, thawed
1 can (8.5 oz.) artichokes in water, drained and chopped
6 oz. cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. garlic powder

20191228_163943Put the thawed spinach in a colander and press out as much water as possible. Place in a pot with the chopped artichokes and 1 cup of water. Boil until the artichokes are tender, about 10 minutes or to your liking.

In a colander, drain the artichoke-spinach mixture well. Place in a large mixing bowl.

Heat the cream cheese for about 30 seconds in the microwave, or until very soft. Add to spinach-artichoke mixture with the rest of the ingredients and mix well. Serve warm.

Trail Mix

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Salted peanuts, raisins, almonds, cashews, and M&Ms are in this trail mix, a copycat of the prepared trail mixes you’ll find at the store. Bonus: Making it at home costs less, especially when you find some of these ingredients on sale.

This is a favorite of ours for lunch boxes, after-school snacks, and snacks at work.

Adjust the amounts here to your liking, but this mixture was the closest I came to store-bought. Just mix it all in a bowl.

1/2 cup almonds
1/2 cup cashews
3/4 cup M&Ms
1 cup raisins
1 cup salted peanuts

Moroccan Orange Salad with Cinnamon

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This recipe is originally from Mourad Mazouz, the owner of the London restaurant Momo. It’s a wonderful, easy, and elegant way to serve oranges as part of a meal. Bonus: It can be plated up and made ahead.

We had a “breakfast for dinner” night and this was on the table with homemade pancakes and breakfast sausage. Everyone finished their plate, including my children, who devoured it. My son even enjoyed the garnish of fresh mint!

I have changed the recipe a little from the original, which I got at some point while we were in London. His calls for regular oranges that are seedless, which I couldn’t find at this time of year, so I used mandarins. His recipe said to slice the peeled oranges, which is difficult with mandarins, so I broke them up into sections and cut the sections into small pieces. That was more accessible for my children anyway.

Serves 4

5 mandarin oranges, peeled with pith removed
2 Tbsp. powdered (icing) sugar
2 Tbsp. orange juice (best if freshly squeezed)
1 tsp. ground cinnamon
4 sprigs of mint leaves

Separate mandarins into sections, then cut each section into four pieces and divide them evenly onto plates. Sprinkle with sugar (depending on your preference, you may not want to use it all), then orange juice, then cinnamon. Put a sprig of mint on each plate. Serve chilled.

Hard-boiled Eggs

There isn’t much to say about this recipe, but it’s a basic one that ought to be in your cookbook somewhere. I’ve been making more of these lately so we can dye them for Easter eggs.

1. Wash eggs to be hard-cooked in warm soap and water.

2. Place eggs in a single layer in an enamel, glass, or steel pan.

3. Add enough tap water to come at least 1 inch above the eggs.

4. Cover the pan and rapidly bring the water to a boil. Then turn off the heat. If you’re using an electric range, take the pan off the burner.

5. Leave the cover on the pan. Let large eggs sit for 15-17 minutes; medium eggs about 3 minutes less; extra-large about 3 minutes more.

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6. Heat retained in the water will continue to cook them, so remove eggs with a slotted spoon and transfer to a bowl of ice water. Cooling helps prevent the green rings that sometimes form around the yolks.

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Notes:
Don’t worry if the eggs crack a little during boiling, because they are still cooked and perfectly edible. If you dye them, part of the egg underneath the shell will be colored, but since most egg dyes are food-safe it won’t matter.

To eat them, tap the eggs gently on a hard surface to make cracks, then gently peel off the shell.

Slice or cut them into chunks, sprinkled with a little salt. Chop them for an egg salad sandwich or crumble them for a salad. Or make them into deviled eggs — see my recipe here.

Candied Pecan Popcorn

20170128_162714This is a recipe that could earn you a lot of friends. I brought a container of this to work, and it was soon gobbled up by colleagues who asked me not to bring it in again because they didn’t need the temptation.

The original recipe came from the Food Network magazine, which always seems to have recipes that just simply work. It was the creation of Marcela Valladolid, who called for the addition of chipotle seasoning, but I leave that out in my version. Here is the recipe, with a few more changes from the original.

11 cups popped plain popcorn (very important: inspect carefully and remove all unpopped kernels)
1 cup pecans, roughly chopped
1 cup packed dark brown sugar
4 Tbsp. unsalted butter
1/4 cup honey
1 tsp. salt
1/4 tsp. baking soda

Heat oven to 250F degrees. Line a rimmed baking sheet with foil and butter the foil.

When oven is hot, put popcorn on the pan and scatter the pecans on top. Place in the oven while you do the next step.

Place the sugar, butter, and honey in a small saucepan and heat over medium-low, stirring occasionally. When the sugar and butter have melted, increase the heat and boil for 4 minutes, stirring constantly. Remove from heat and quickly stir in salt and baking soda.

Remove popcorn from oven and pour the syrup on top, then mix gently with a rubber spatula to coat as much of the popcorn as possible. Bake for 1 hour, stirring with the spatula halfway through to coat more popcorn.

Remove from oven, stir once more, and let cool. To remove cooled popcorn from foil, lift it up at each end, gently moving the foil around to ease the popcorn off.

Pull-Apart Pizza Bread

This bread would be delicious to have with an Italian meal, for an afternoon snack, or part of a quick lunch. It tastes just like pizza but is made with prepared refrigerated biscuit dough. The fun part is pulling off the individual pieces, especially while it’s still warm.

I made this with my son yesterday after seeing the recipe in his children’s magazine. We put the bread on the dinner table and loved tearing the pieces off. There was one piece left over, but it didn’t last very long after dinner.

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1 cup shredded mozzarella cheese
1/3 cup pizza sauce
1 12-oz. can refrigerated biscuit dough*
3 Tbsp. butter
1/2 cup chopped red pepper
1 tsp. dried oregano

 

Grease a 1-quart Bundt pan or angel food cake pan with butter or nonstick cooking spray. Heat the oven to 350F/175C degrees.

Sprinkle 3 Tbsp. of the cheese and 1 1/2 Tbsp. of the sauce around the bottom of the pan. Separate the biscuits from each other and tear each into three pieces.

Place the butter in a small microwave-safe bowl and melt in the microwave. Dip half the biscuits in the melted butter and put them into the pan. Sprinkle the remaining cheese and sauce, bell pepper, and oregano on top.

Slightly stretch apart the remaining biscuit pieces, dip into the butter, and add them to the pan.

Bake for 20-25 minutes or until browned. Remove from oven and let cook 5 minutes on a rack. Remove from pan and place, inverted, on a serving plate.

*For those not in the United States, you’ll have to substitute a homemade biscuit dough for the canned, refrigerated kind. Do a search for “Southern buttermilk biscuit recipe” to find one. I have not made this one, but I love Southern Living magazine, and the recipe is probably good. Complete the recipe through Step 2, then weigh the dough and use only 12 ounces of it. Then divide in half and just pinch off large chunks to proceed with the pizza bread recipe.