Apple Pies.... Sarah's Best Apple Pie (with Crumb Topping) and Maple Bourbon Apple Pie

We made two apple pies, one for Thanksgiving and one for Christmas. Both were very different -- and neither memorable in taste though they looked nice. I'm including them here so we remember them and can compare them to future apple pie recipes.

Maple Bourbon Apple Pie

Better Homes and Gardens, Nov 2021, p. 95

1st photo

I don't remember tasting much of the bourbon. The lattice was fun to make -- well, my sister, did that part! In reviewing the recipe again, it's odd that there were no spices mixed in with the apples, perhaps so that the bourbon and maple could shine through, but they didn't.

Ingredients: apples, all-purpose flour, sugar, butter, maple syrup, lemon juice, bourbon, egg white, Demerara sugar

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Sarah's Best Apple Pie  (with Crumb Topping)

Martha Stewart Living, Nov 2021, p. 58

2nd photo

I thought this would be a hands-down amazing pie coming from Martha Stewart's magazine, but it was average, fine, ho hum. I'm looking for an ah-maz-ing apple pie recipe.

Ingredients: apples, all-purpose flour, apple cider vinegar, sugar, ground cinnamon, ground ginger, ground cardamom, ground cloves, butter, black pepper, Kosher salt

Crumb topping ingredients: all-purpose flour, quick-cooking oats, light brown sugar, butter, baking powder, Kosher salt

Recipe: New Mexican-Style Breakfast Burritos

New Mexican-Style Breakfast Burritos
Bon Appetit Magazine, Oct 2021, p.78
4.6 stars

Potential ski-trip breakfast recipe! This is similar to what we make when we're skiing -- a hearty burrito, except this recipe definitely has a "New Mexico" taste/flair to it because of the New Mexico chiles in the sauce.

Sauce Ingredients: New Mexico chiles, garlic, Mexican oregano, all-purpose flour, Kosher salt

Burrito Ingredients: tortillas, sausage to your liking, eggs, cheddar, russet potato, New Mexico green chiles, unsalted butter, garlic powder, extra-virgin olive oil, Kosher salt, black pepper

Tips:

• Used plant-based sausage
• Couldn't find New Mexico chiles so used New Mexico chile powder
• Added white onion to the sauce
• Couldn't find New Mexico green chiles so used a can of hot Hatch green chiles
• Cooked the potato, plant-based meat and Hatch green chiles together
• Made "tacos" instead of a burrito

Recipe: Spicy White Bean Casserole with Calabrian Chiles

Spicy White Bean Casserole with Calabrian Chiles

Better Homes & Gardens, Dec 2021, p.172

5 stars

This was so surprisingly good! To be honest, we had put off making this recipe because it said the total time to make it (including baking was 1 hr 20 min). It took just an hour.

While we're eating and leaning toward more vegetarian/plant-based, this recipe did have a little bit of pancetta for umami which was necessary (just 3 oz).

Ingredients: cannellini beans, broccoli florets, panko, pancetta, yellow onion, Calabrian chiles or peppadew peppers, chicken broth, heavy cream, cream cheese, mozzarella cheese, Parmesan, olive oil, lemon, garlic, dried oregano, basil, red pepper

Tips:

• Used 1.5 lbs (a bag and a half) of frozen broccoli. Note: Try using non-frozen broccoli next time which may make the dish less "soupy"
• Couldn't find Calabrian peppers so used red pepper
• Substituted vegetable broth for the chicken broth

Recipe: Creamy Baked Tortellini with Spinach

Creamy Baked Tortellini with Spinach

Martha Stewart Living, Dec 2021

4.8 stars

Really easy to make for a nice, flavorful weekday dinner. We made this vegetarian by not adding the ground turkey.

Ingredients: cheese tortellini, marinara, ground turkey, cream cheese, spinach, panko, Parmigiano-Reggiano, lemon zest, all-purpose adobo seasoning, extra-virgin olive oil, Kosher salt

Tips:

• Had to go to a couple of places to find adobo seasoning (not canned chipotle in adobo) which I found in the spice aisle at Kroger
• Used double the spinach (about half of a large box of spinach)

Recipe: Cheesy Stove-Top Barley and Swiss Chard

Cheesy Stove-Top Barley and Swiss Chard
MarthaStewart.com, Nov 2021

4.8 stars

I forgot to take a photo of this one! Easy hearty weeknight dish that goes well with a small side salad and bread.

Ingredients: barley, diced tomatoes, shiitake, Swiss chard, Gruyere or white cheddar, Parmigiano-Reggiano, lemon juice or red wine vinegar, basil, garlic, extra-virgin olive oil, Kosher salt, pepper

Tips:

• The sauce was a little acidic for me so would recommend trying lemon zest instead of the lemon juice or red-wine vinegar next time
• Top it with melty cheese!

Recipe: Broccoli-and-Chickpea Parmesan

Broccoli-and-Chickpea Parmesan

marthastewart.com, Oct 2021

5 stars

I loved this dish! We've made many tomato-bean-cheese type of dishes that go with toast, and this is one of the best as it was incredibly flavorful. The Parmigiano-Reggiano (umami/salt) and the melted slices of mozzarella along with the crunch from the panko and all of the herbs = one of my top easy weekday dishes.

Ingredients: broccoli, marinara sauce, mozzarella ball, chickpeas, Parmigiano-Reggiano, panko breadcrumbs, extra-virgin olive oil, garlic powder, dried thyme, dried oregano, Kosher salt, pepper

Tips:

• Used cannellini beans instead of chickpeas
• Served with toast

Recipe: Cold Sichuan Peppercorn Noodles

 

Cold Sichuan Peppercorn Noodles

Bon Appetit Magazine, Sep 2021, p. 22

4.6 stars

Super easy tasty Asian dish to make for a weekday -- and as you can see, we used my favorite udon noodles.

Ingredients: udon or soba noodles, corn, green beans, scallions, tamari soy sauce, balsamic vinegar, Sichuan peppercorns, red pepper, garlic, sesame seeds, vegetable oil, Kosher salt

Tips:

• Added tofu
• Used canned corn instead of 2 ears of corn
• Used regular soy sauce
• Next time, use half of the balsamic vinegar ~ it was a bit strong

Recipe: Braised Tofu and Chiles

Braised Tofu and Chiles

Bon Appetit Magazine, Sep 2021, p.45

4.7 Stars (but need to make again)

I rated this 4.7 stars, but we need to make this again because it could be a 5 star dish! (We ran out of mirin so used extra rice vinegar and also added a little bit of sugar to make up for it.) Overall, I liked this dish and it was easy to make for a weekday meal.

Ingredients: tofu, red bell peppers, red chiles (we used jalapeno), scallions, garlic, ginger, mirin, soy sauce, sherry vinegar or red wine vinegar, vegetable oil, Kosher salt, rice or rice noodles

Recipe: Summer Tomato Pizza Beans

Summer Tomato Pizza Beans or "Margherita Pizza Beans"

Bon Appetit Magazine, Sep 2021, p.18

5 Stars

This was a SURPRISINGLY delicious dish considering the simple ingredients! It beats the other cannellini bean or tomato-based type of recipes we've made in the past that go with toast. One reason I love this dish is because of the fresh mozzarella slices on top! YUM.

Ingredients: ripe tomatoes, cherry tomatoes, cannellini beans (or other white beans), fresh mozzarella, Parmesan, basil, garlic, extra-virgin olive oil, Kosher salt, ground pepper, serve with toasted bread

Tips:

• Add tomato paste
• Add more basil

Recipe: Tomato Pie Bars

Tomato Pie Bars

Food & Wine Magazine, Aug 2021, p. 34

4.6 stars

We weren't super looking forward to making this recipe (even though I planned it for the week) because it sounded ok ... we weren't sure how it would turn out based on the ingredient list. It ended up being really good, and we're curious what the leftovers will be like, if they'll be too rich.

The curry powder and chipotle in adobo were interesting adds and added a NICE flavor, one that wasn't too strong or where you'd guess those ingredients in the dish. 

We served this with a side salad and also Beyond Sausage.

Ingredients: saltine crackers, cherry tomatoes, Parmesan cheese, egg yolks, sharp cheddar cheese, chipotle in adobo, curry powder, mayonnaise, butter, black pepper, Kosher salt, basil

Tips:

• Was a little salty overall so when sprinkling the tomatoes with salt, use 1/4 tsp
• Used an heirloom tomato instead of cherry tomatoes
• Baked it for almost 32 minutes to get the cheese completely melted and bubbly

Recipe: Ultimate Veggie Burgers

Ultimate Veggie Burgers

Food & Wine Magazine, Aug 2021, p.32

5 stars

Best veggie burger ever! This took a LOT of steps and a while to make, but to me, it was worth it for its fresh flavor. I wish the burger patty stayed together a little better -- it needs a binder (like an egg) and perhaps if it was fried before baking, it would be even more amazing and stay together more but then not healthy.

Patty Ingredients: pearl barley, carrots, beets, chickpeas, button mushrooms, panko, walnuts, whole-grain or Dijon mustard, bay leaf, ground cumin, smoked paprika, soy sauce or tamari, olive oil, garlic, Kosher salt, black pepper

The rest of the burger: hamburger bun, mayonnaise, lettuce, pickles, red onion, sliced tomato, cheese

Recipe: Farro Salad-Stuffed Avocados

Farro Salad-Stuffed Avocados

Better Homes and Gardens, Sept 2021, p. 78

4.8 stars

We didn't stuff the avocados but instead diced them as part of the "salad." Great flavor for a Greek-like salad and really easy for a nice weeknight meal.

Ingredients: avocados, farro, tomatoes, cucumber, red onion, vegetable broth, harissa paste, dill, lemon, shallot, garlic, smoked paprika, feta, Greek yogurt

Tips:

• Had jarred harissa sauce instead of paste; thinking the paste would be more concentrated, we used more sauce than needed and it ended up being too spicy!
• Left out the dill
• Used cherry tomatoes
• Had plant-based Beyond Sausage on the side but actually falafel would be a perfect accompaniment next time!

Ask Martha: Difference Between 3 Hard Italian Cheeses

I'm saving this as a reminder of the difference between Parmigiano-Reggiano, Grana Padano and Pecorino Romano! (Source: Martha Stewart Living Magazine, September 2021, p.48)

Recipe: Stir-Fried Noodles with Chicken (Tofu)

Stir-Fried Noodles with Chicken (Tofu)

Bon Appetit Magazine, May 2021, 

4.9 stars

What caught my eye on this recipe was this blurb beneath the recipe, "These simple noodles are designed to empty out your entire crisper drawer in one fell swoop, from slightly droopy carrots and celery to scallions on their last legs and that random onion half."

It sure did as we had all of the above in our vegetable drawer including green cabbage from another dish that we needed to use up. This was so delicious -- I can't wait to eat the leftovers.

Ingredients: wavy ramen noodles, chicken, green cabbage, carrots, celery, onion, scallions, serrano or Fresno chile, ginger, garlic, soy sauce, unseasoned rice vinegar, Shaoxing wine or medium-dry sherry, sesame oil, sesame seeds, grapeseed or vegetable oil, Kosher salt

Tips:

• Made this vegetarian by using tofu instead of chicken
• Used jalapenos (we have plenty in our herb garden!) instead of serranos
• Used up the shallot we had
• At the table, added a little more soy sauce and added chile crisp for additional heat
• Served with vegetable spring rolls

Recipe: Cheese-Stuffed Portobello Burger

Cheese-Stuffed Portobello Burger

Martha Stewart Living Magazine, Jan/Feb 2021, p. 98

5 stars

There's no missing of meat here! The flavor overall and crunch of the panko was perfect -- I definitely prefer this over a regular burger!  The ingredient list and recipe are pretty simple for this flavorful, plant-based burger.

Ingredients: buns, portobello mushrooms, provolone, arugula, all-purpose flour, egg, panko, mayonnaise, vegetable oil, extra-virgin olive oil, Kosher salt, pepper

Tips:

• Used regular sesame buns that we had instead of brioche buns which the recipe called for
• Make sure to use/find the LARGEST portobellos as the portobellos shrink
• Didn't butterfly the portobello and put the slices of provolone in the middle -- the portobellos were too thin (instead, we put the provolone directly on the bun in the burger)
• Used regular mayonnaise vs. making the garlic-vinegar mayonnaise the recipe called for
• Served with a side salad and sweet potato fries

(Find paper recipe under: Salad - Winter Cobb Salad)

Recipe: Pesto-ish Risotto

Pesto-ish Risotto

Bon Appetit Magazine, June 2021

4.8 stars

This was a super interesting risotto recipe that involved a turmeric/pine nut/oil topping. Flavorful and good enough to serve at a dinner party!

Ingredients: basil, arborio or carnaroli rice, vegetable broth, pine nuts, turmeric, grated Parmesan, lemon, unsalted butter, garlic, extra-virgin olive oil, Kosher salt, ground pepper

Tips:

• Served this with Beyond Sausage which we had for the first time that was pretty good!

Recipe: Salt-and-Pepper Cauliflower

Salt-and-Pepper Cauliflower 

Bon Appetit Magazine, May 2021, p. 66

5 stars

In reading the title of the recipe as well as the ingredients themselves, this doesn't sound like it would be good, but it was delicious. The tofu, miso and shallots (yes, use all 3 shallots) created a gravy-like sauce for the dish with the shallots adding an unexpected depth of flavor.

Ingredients: rice, cauliflower, shallots, silken tofu, white miso, garlic, jalapenos, lemon juice, cilantro, vegetable oil, Kosher salt, black pepper

Tips:

• There was a lot of what I'm calling "gravy" so double the amount of cauliflower as well as the jalapeno topping
• Served this with spring rolls

Recipe: Peach-and-Blueberry Tart with Cream Cheese Filling

Peach-and-Blueberry Tart with Cream Cheese Filling

Martha Stewart Living Magazine, Jul/Aug 2020, p. 101

4.8 stars

I've always been one that hates waste all around, and now even more so after reading an article about food waste in Bon Appetit Magazine last month. 

We had made a dish recently that resulted in 6 oz of cream cheese left over, and for some reason, every time we have leftover cream cheese, it spoils in the fridge. I was determine to find a recipe to use it up and found this pretty easy tart dessert. Really nice and refreshing on a summer day.

Ingredients: peaches, blueberries, cream cheese, unsalted butter, heavy cream, confectioners' sugar, granulated sugar, lemon zest, lemon juice, all-purpose flour, Kosher salt

Tips:

• Need to make sure the tart bottom isn't super thick and don't overbake as it was super thick and hard to cut through with a fork when eating
• Because the fruit was so sweet, used less granulated sugar
• Make sure to read the recipe carefully as the lemon juice and Kosher salt are divided between multiple steps

Recipe: Winter Cobb Salad with Crispy Shiitakes and All-Purpose Baked Tofu

Winter Cobb Salad

Crispy Shiitakes

All-Purpose Baked Tofu

Martha Stewart Living Magazine

5 stars

Another new "bowl" favorite to add to the rotation! It includes all of my favorite things, though I didn't have a soft boiled egg with this (forgot!).

Winter Cobb Salad Ingredients: kale, avocado, cherry tomatoes, Crispy Shiitakes, All-Purpose Baked Tofu, blue cheese, eggs, red wine vinegar, extra-virgin olive oil, garlic, Kosher salt, pepper

Crispy Shiitakes: shiitake mushrooms, extra-virgin olive oil, Kosher salt, pepper

All-Purpose Baked Tofu: extra-firm tofu, extra-virgin olive oil, reduced-sodium soy sauce, smoked paprika, cornstarch

Tips:

• Add farro to make it a heartier dish next time
• Depending on how much you make overall, potentially make 1/2 of the vinaigrette
• For the shiitakes, cook them for about 10 less minutes than what it calls for
• For the tofu, make double or triple!

Recipe: Mushroom Cuban Quesadillas

Mushroom Cuban Quesadillas

Food & Wine Magazine, Mar 2021, p. 45

5 stars

We loved this easy dish especially as we're eating more plant-based foods. Granted, there's Swiss cheese in this, but it was good and filling! The portobello mushrooms have great flavor.

Ingredients: flour tortillas, portobello mushrooms, Swiss cheese slices, hamburger dill pickles, Dijon mustard, ground cumin, garlic powder, orange zest, canola oil, Kosher salt, black pepper, scallions for garnish

Tips:

• The only drawback of this dish is that you have think about it ahead of time -- marinating the mushrooms for 8-14 hours
• Didn't necessarily fry these
• Didn't top with scallions though that would've been a nice added layer of flavor

Recipe: One-Pan Spring Tuscan Quinoa Bake

One-Pan Spring Tuscan Quinoa Bake

HalfBakedHarvest.com

4.7 stars

For a vegetarian quinoa dish, this was pretty good. We had this along with Sausage-Spiced Cauliflower Steaks (also vegetarian). Lots of flavor but we amped up the flavor a little bit even while leaving out some ingredients.

Ingredients: quinoa, red bell pepper, ricotta, mozzarella cheese, roasted marinated artichokes, sundried tomato pesto, pickled pepperoncinis, kalamata olives, garlic, dried basil, dried oregano, dried parsley, dried dill, red pepper, pecorino cheese, olive oil, salt, pepper; cherry tomatoes, fresh basil

Tips:

• Use much less oil than the 1/3 cup to cover the bottom of the baking dish
• We bought a small jar of pesto that was a little more than the 1/4 cup it called for. Use all the pesto!
• Use only 1 cup of uncooked quinoa
• Use more ricotta than it calls for
• Didn't add olives or dill to the dish
• Didn't add tomatoes and basil on top

Drink Recipe: Frozen Hula Hoop

Frozen Hula Hoop
Food & Wine Magazine, Jul 2021, p. 51
5 stars

I love this drink so much -- great drink for pool time! It's kind of like a frozen daiquiri but better.

The recipe in Food & Wine Magazine was for 4-6 people (more like 4 people).

Their recipe is at the link above, but I adapted it for 1) 1 person and 2) with what we have in the house -- plus my proportions are a tad different.

Blend up:

• 2/3 cup of ice cubes
• 1/3 cup of frozen pineapple
• 2 Tbsp of dark rum
• 1 Tbsp Aperol
• 1 Tbsp red wine
• 1.5 Tbsp of maraschino cherry liquid from the jar (I prefer Tillen Farms Merry Maraschinos that seem less artificial as they are free from artificial colors, flavors, dyes, corn syrup and preservatives -- This is not an ad!) 
• 1 Tbsp lemon juice

Enjoy! 

Sheet Pan Cheesy Poblano Corn Enchiladas

Sheet Pan Cheesy Poblano Corn Enchiladas

HalfBakedHarvest.com

5 stars

This dish was so good that even hubby called this a 5 star recipe because it was so flavorful. This is a vegetarian dish, but you won't miss the meat. The leftovers went fast on this one. The recipe makes about 16 enchiladas (1 full large rectangular Pyrex dish and another square Pyrex dish).

Ingredients: tortillas, cheddar cheese, pepper jack cheese, corn, poblano peppers, zucchini, yellow onion, cilantro, basil, garlic, salsa verde, chipotle chilies in adobo, smoked paprika, honey, extra virgin olive oil, Kosher salt, black pepper

Top with: avocado, sour cream, cotija or feta, squeeze of lime

Tips

• Used frozen corn
• Used 2 zucchini instead of 1
• Added cumin
• Added 1 can of black beans
• Added jalapenos

Recipe: Sheet-Pan Gnocchi

Sheet-Pan Gnocchi

Bon Appetit Magazine, June 2021

Gnocchi Prep: 5 stars. Overall Dish: 4.3 stars

As noted in my star rating above, the gnocchi prep was so good -- roasted instead of boiled. As the recipe indicated, the gnocchi was crisp on the outside while remaining tender within, but overall, the dish was almost too simple tasting. I would add Calabrian chiles or another layer of flavor to this next time. The recipe, however, was great because I had arugula that we needed to finish up.

Ingredients: shelf-stable or refrigerated potato gnocchi, arugula, cherry tomatoes, red onion, basil, Parmesan, garlic, extra-virgin olive oil, lemon juice, Kosher salt, ground pepper

Recipe: Spring Herbs Soup with Fregola and Pancetta

Spring Herbs Soup with Fregola and Pancetta

Food & Wine Magazine, May 2021, p. 46

4.7 stars

You must like fennel and herbs to enjoy this soup. We do, and it was delicious -- definitely a "spring" soup! Incredibly easy to make with ingredients we normally have in the house except for pancetta.

The pancetta gives a nice deep umami flavor and the white wine is key. Loved the heat in this soup from the red pepper.

Ingredients: pancetta, fregola or orzo or couscous, cannellini beans, yellow onion, dry white wine, chicken broth, parsley, chives, tarragon, garlic, fennel seeds, red pepper, pecorino Romano cheese, extra-virgin olive oil, Kosher salt, black pepper, lemon wedges for serving

Tips

• Used orzo
• Used dry tarragon

Recipe: Pastrami Pad Kee Mao (Drunken Noodles)

Pastrami Pad Kee Mao (Drunken Noodles)

Food and Wine Magazine, Apr 2021, p. 94

4.8 stars

I'm a huge Pad Kee Mao fan so when I saw this using pastrami (strange and interesting!), we had to try it. Because we don't have any Asian grocery stores near us, we used fresh udon noodles instead of the fresh wide rice noodles that it calls for. I could have done without the pastrami, but blog contributor the grandcruman really enjoyed it. I think a Vietnamese Shaking Beef would go well in this dish. 

FYI - This was a spicy dish with the jalapenos and Thai chiles -- loved it!

Ingredients: fresh wide rice noodles, pastrami, red bell pepper, jalapenos, fresh Thai chiles, garlic, sugar, oyster sauce, black soy sauce, fish sauce, Thai basil leaves, vegetable oil, ground white pepper, brined green peppercorns

Tips:

• Doubled the amount of red bell pepper to make it hearty
• Used regular basil leaves
• Left out the optional brined green peppercorns

Recipe: Dark Chocolate Panna Cotta

Dark Chocolate Panna Cotta
Laylita.com

4.6 stars

Nice dessert that we served to guests with whipped cream and berries. The panna cotta was a bit more pudding-like so I may try a different recipe next time. This was delicious, though, and not very sweet which I liked.

Ingredients: milk, heavy cream, gelatin, sugar, dark chocolate, unsweetened cocoa powder, vanilla extract

Tips:

• The milk boiled so fast on our induction stove that it boiled over a little bit (I need to watch it more closely next time!)
• Half the recipe made 4 martini glasses plus a little leftover

Recipe: Crispy Cheese Burritos with Chorizo and Eggs

Crispy Cheese Burritos with Chorizo and Eggs

Food and Wine Magazine, Feb 2021, p. 35

4.8 stars

Super quick and easy weekday meal! I thought this was as good as Torchy's Tacos...

Ingredients: flour tortillas, Mexican chorizo, eggs, sharp cheddar cheese, black beans, white onion, cilantro, jalapenos, canola oil, Kosher salt, black pepper, avocado, tomatillo salsa

Tips:

• Didn't sizzle the cheese on the tortilla -- instead, we melted the cheese on the tortilla in the microwave
• Added red pepper
• Used full can of black beans
• Bought regular salsa vs. tomatillo salsa
• Made eggs only for this meal (vs. making extra with the need to reheat the eggs later)

Recipe: Udon in Buttery Tomato and Soy Broth

Udon in Buttery Tomato and Soy Broth

Bon Appetit Magazine, Mar 2021, p. 80
5 stars

Incredibly flavorful vegetarian soup -- and restaurant worthy.

As the recipe blurb states "you may be surprised at how quickly this broth builds flavor, with massive depth from golden onions, tomatoes, soy sauce and just a tiny bit of butter for a silky finish." They were absolutely right! Plus, this was a very easy weeknight dish.

Ingredients: beefsteak tomatoes, instant udon noodles, onions, scallions, cilantro, garlic, ginger, cinnamon stick, star anise, soy sauce, unsalted butter, sesame oil, vegetable oil, black pepper, Kosher salt

Tips:

• Used regular large beefsteak-looking tomatoes
• Grated the tomatoes using the food processor
• Next time, try substituting 2 cups of the water for 2 cups of beef broth to add another layer of flavor, not that it really needs more flavor -- but it might give it an even more pho-like flavor
• Could add basil next time as a garnish too

Recipe: Lunch Nachos with Spiced Cauliflower

Lunch Nachos with Spiced Cauliflower

Bon Appetit Magazine, Mar 2021, p. 37

4.8 stars

Discovered another great weeknight meal -- that's economical too! I was just thinking about the last time we ordered nachos from a restaurant for pick up. It was so expensive and a pathetically small portion. 

I wasn't sure about the spiced cauliflower, but it worked! Added some cholula on top and a margarita on the side, and this was a great dinner.

Ingredients: tortilla chips, refried beans, cauliflower, radishes, carrots, sharp cheddar, avocado, cilantro, plain yogurt, seasoned rice vinegar, ground coriander, ground cumin, paprika, extra-virgin olive oil, garlic, Kosher salt

Tips:

• Heat up the beans fully on the stove
• Either grease the sheet pan or use a silpat mat (we used foil and the nachos and cheese stuck to it)
• Use sour cream or creme fraiche instead of yogurt

Recipe: Chocolate Banoffee Pie

Chocolate Banoffee Pie

Bon Appetit Magazine, March 2021, p. 25

4.5 stars

I hadn't made a pie in a pretty long time. This was good for a chocolate banana pie -- but probably wouldn't make it again unless we have a NEED for a Banoffee pie. I was afraid that it was going to be too sweet, but it wasn't -- the high cacao % in the ganache helped keep the sweetness level down.

The crust was DELICIOUS -- I'm a huge fan of Biscoff cookies, the ones you get on the plane and would use this crust recipe again. One note is that the crust fell apart when eating it so would add more butter potentially to bind it together better. In addition, this ganache recipe was great.

Crust Ingredients: Lotus Biscoff cookies, unsalted butter, sugar

Ganache Ingredients: semisweet chocolate (at least 64% cacao), heavy cream, unsalted butter

Pudding Ingredients: heavy cream, eggs, light brown sugar, milk, unsalted butter, sugar, cornstarch, Kosher salt, chocolate, bananas

Tips:

• As noted above, add a binder (more butter) so the crust holds together better.
• Not sure about the egg step -- I followed the directions exactly constantly whisking the egg yolk mixture with the butterscotch and couldn't get it smooth. It was lumpy like the egg cooked in it.

Recipe: Honey Mustard Pretzel Chicken and Avocado Bacon Salad

Honey Mustard Pretzel Chicken and Avocado Bacon Salad

HalfBakedHarvest.com

4.7 stars

Restaurant-worthy salad. I think the dressing was better than any honey mustard dressing I've had at restaurants.

Ingredients: mixed greens, boneless chicken tenders, cherry tomatoes, shaved parmesan, avocados, bacon, pretzel twists, eggs, chili powder, garlic powder, onion powder, smoked paprika, cayenne pepper, extra virgin olive oil, Kosher salt, black pepper

Honey Mustard Dressing Ingredients: honey, dijon mustard, tahini, apple cider vinegar, cayenne pepper, extra virgin olive oil

Tips:

• Use 1 egg instead of 2
• Make sure to use very crispy pretzel twists; might consider mixing it with panko to make sure it turns out crunchy 
• Also, 1 cup was a little too much pretzel

Recipe: Creamy Polenta with Burst Cherry Tomato-and-Red Wine Ragout

Creamy Polenta with Burst Cherry Tomato-and-Red Wine Ragout

Food and Wine Magazine, Feb 2021, p.82

5 stars

Lovely side dish (and not just because I love polenta) that's restaurant-worthy. We had this with some leftover brisket. 

Polenta Ingredients: uncooked coarse-ground polenta, whole milk, water, garlic, thyme, Kosher salt, black pepper

Ragout Ingredients: cherry tomatoes, kale, dry red wine, garlic, red pepper, basil, butter, lemon juice, extra-virgin olive oil, Kosher salt, black pepper

Tips:

• The polenta was a bit salty. Recommend 1.5 tsp of Kosher salt instead of 1 Tbsp in the polenta.
• If making this for a dinner party, double the amount of ragout.

Recipe: Homemade Cheesy Gordita Crunch Tacos

Homemade Cheesy Gordita Crunch Tacos

HalfBakedHarvest.com

4.9 stars

I love this taco -- only issue for me is that it's double the carbs! Basically, it's 2 tortillas per taco... but it's worth it! Delicious and super flavorful. Plus, it's EASY.

Taco Ingredients: ground meat (chicken, beef or turkey), yellow onion, chipotle chili powder, smoked paprika, ground cumin, garlic powder, crushed red pepper, dried oregano, extra virgin olive oil, Kosher salt

"Doritos" seasoning: onion powder, garlic powder, cumin, smoked paprika, chili powder, cayenne pepper, grated parmesan cheese, Kosher salt

Assembling Ingredients: soft tortillas, hard taco, shells, shredded Mexican cheese blend, "Doritos" seasoning,  ranch dressing, romaine lettuce, sharp cheddar, cilantro, avocado, limes, hot sauce

Tips:

• Used already prepared (bottled) ranch dressing
• Used ground bison

Recipe: Roasted Cherry Tomato Caprese

Roasted Cherry Tomato Caprese

Bon Appetit Magazine, Nov 2017, p.44

4.7 stars

We had this for Easter dinner along with steak and wine -- a lovely meal!

Ingredients: cherry tomatoes, fresh buffalo or cow mozzarella, thyme, garlic, extra-virgin olive oil, Kosher salt, flaky sea salt; Country-style bread brushed with oil and toasted

Tips:

• Instead of fresh buffalo or cow mozzarella, we used... BURRRRATA!!!!!!

Recipe: Tagliatelle with Prosciutto and Orange

Tagliatelle with Prosciutto and Orange

Bon Appetit Magazine, May 2011, p. 132

5+ stars

I honestly wasn't sure if this was going to be a good dish or not but decided to give it a chance. It looked easy (almost too easy and simple), and from reading the recipe, it looked like it would be too soupy or liquidy. It wasn't. This was an AMAZING pasta dish. I kept saying during dinner that it was restaurant-worthy (this would be $22 per person in a restaurant) and there was no reason for us to go to an Italian restaurant again because it was so good.

The key is to make homemade pasta.

We served this with a Soft Lettuces with Prosciutto, Peas and Poppy Seeds salad (see in the background of the photo). Definitely will be serving this at a dinner party.

Ingredients: 12 oz egg tagliatelle or fettuccine (preferably fresh), prosciutto, heavy whipping cream, orange juice and zest, Parmesan, butter, Kosher salt, pepper

Tips:

• Make only 1/2 the zest (the recipe doesn't say where to use the other half?!)

Recipe: Soft Lettuces with Prosciutto, Peas and Poppy Seeds

Soft Lettuces with Prosciutto, Peas and Poppy Seeds

Martha Stewart Living, Apr 2021, p. 96

5 stars

Restaurant-worthy salad -- and incredibly EASY to make! This is going into our salad rotation for sure. In reading the recipe, I wasn't sure how this was going to turn out. It turned out to be a wonderful, balanced, delicious salad that I can't wait to have again. We had this with the Tagliatelle with Prosciutto and Orange pasta dish.

Ingredients: spring lettuce, prosciutto, English peas, poppy seeds, shallot, white balsamic vinegar, lemon zest and juice, mayonnaise, extra-virgin olive oil, Kosher salt, pepper

Tips:

• Use a little more shallot than the teaspoon that it calls for
• Couldn't find fresh English peas so used frozen peas

Recipe: Crispy Oven-Baked-Fish Wraps

Crispy Oven-Baked-Fish Wraps

Martha Stewart Living, Apr 2021

5 stars

I wish I had this recipe earlier during Lent. I was craving fish tacos but no one in town seems to make a GREAT one! We tried TJ's Seafood fish tacos a few weeks ago, and it was horrible, probably the worst I've ever had. (No seasoning, thick awful breading.) 

This recipe is so good that we made it last Friday and the Friday before -- and it's SIMPLE!!! Flavorful. Restaurant-worthy.

Ingredients: flour tortillas, cod or halibut fillets, panko, mayonnaise, coleslaw mix, small green apple, distilled white vinegar, extra-virgin olive oil, Kosher salt, pepper, herbs such as cilantro and dill, lime wedges

Tips

• Used cod
• Substituted apple cider vinegar for the distilled white vinegar
• Had cabbage from another dish and red apples so used those
• Made fries in our Instant Pot air fryer

Recipe: Mushroom-Poblano Frittata

Mushroom-Poblano Frittata

Bon Appetit Magazine, May 2011, p. 58

4.8 stars

I have to be honest that I planned this dish for a Friday meal during Lent, and then we didn't make it. I thought about repurposing the ingredients for another dish and then thought -- no, we have all the ingredients, let's just make it. I'm so glad we did as this was a GREAT frittata recipe. 

While the ingredient list looks interesting (cumin and feta?) and that the dish would be ok, it was DELICIOUS. Restaurant-worthy. Plus, it was super easy to make! The cumin gave this dish an unexpected level of flavor. Will be making this again for sure. We had this for dinner, but this would be a wonderful brunch dish as well.

Ingredients: assorted mushrooms, poblano chile, scallions or chives, feta, eggs, cilantro, cumin, extra-virgin olive oil, Kosher salt, pepper

Recipe: Marinated Tofu with Brussels Sprouts and Farro

Marinated Tofu with Brussels Sprouts and Farro

Bon Appetit Magazine, Feb 2021, p.55

5 stars

EASY weekday vegetarian dish that was so much more flavorful than I thought it would be. The cumin gave this a nice, unexpected layer of flavor. By the looks/appearance of the dish, it looks like it would be a boring, dull, flavorless dish, but it was completely the opposite. We're adding this to our Asian, vegetarian rotation!

Ingredients: farro, extra-firm tofu, brussels sprouts, scallion, cilantro or parsley, soy sauce, fish sauce, cumin, ginger, lemon, vegetable oil, Kosher salt

No tips for this one!

Recipe: Sausage and Cheese Manicotti

Sausage and Cheese Manicotti

Epicurious.com

5 stars

Definitely a restaurant-worthy dish! As we were eating this, I thought -- no need to ever go to an Italian restaurant again! This will be served at a dinner party in the future...

Ingredients: manicotti, Italian sweet sausages with fennel seeds, Italian plum tomatoes with basil, whole-milk ricotta, provolone cheese, Parmesan cheese, onion, basil, dry white wine, olive oil, red pepper, black pepper

Tips

• Added a garlic clove
• Used mild bulk sausage (instead of links) and added fennel
• Regarding the Italian tomatoes with basil -- a guy in the grocery store said that Cento brand often has basil in its canned tomatoes even if it's not noted, and sure enough, basil is listed on their ingredients list on the can I bought
• Cooked the sausage in the red sauce instead of mixing with the ricotta
• Used a piping bag to pipe the filling into the manicotti

Recipe: Instant Pot Chipotle Chile Corn Chowder

Instant Pot Chipotle Chile Corn Chowder

HalfBakedHarvest.com

5 stars

I was looking for a recipe to make in my new Instant Pot, but we ended up making this in our Dutch oven (pot) on the stove. Really easy to make -- with great flavor. Can't go wrong with potato, cheese, cilantro, green onions and bacon if those are ingredients you like. It was similar to a loaded potato but in soup form. I loved the texture of it and understand why they call this a chowder because of the texture from the corn.

Ingredients: bacon, sweet onion, garlic, corn kernels, russet potato, chipotle chiles in adobo, cilantro, sharp cheddar cheese, green onions, whole milk, chicken broth, Kosher salt, black pepper

Tips:

• Used frozen corn
• Could use 2x the amount of potatoes next time for a thicker chowder

Recipe: Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema

Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema

HalfBakedHarvest.com

4.7 stars

Really great flavor for this vegetarian dish (I always love the flavor of chipotle in adobo), but it was a half fail because of our tortilla issue -- see tips below. The next time we make this, I'll add a photo to this post.

Ingredients: corn tortillas, cauliflower, yellow onion, chipotle peppers in adobo, red enchilada sauce, pepper jack cheese, cheddar cheese, dried oregano, extra-virgin olive oil, Kosher salt

Honey Lime Avocado Crema Ingredients: avocado, cilantro, honey, garlic, lime juice, Kosher or flaky salt

Ingredients for Serving: salsa, shredded lettuce, pickled onions

Tips:

• The corn tortillas wouldn't fold over very well and turned out a bit chewy; use crispy taco shells instead next time
• Cut the cauliflower into small pieces

Recipe: Spiced Crumbled-Tofu Bowl

Spiced Crumbled-Tofu Bowl

Bon Appetit Magazine, Feb 2021, p.16

5 stars

This was an unexpectedly great dish. It's an Asian-Mexican fusion vegetarian bowl. (Note: Blog contributor the grandcruman did not enjoy this dish as much as me -- he thought it was just ok.)

Ingredients: firm or extra-firm tofu, double-concentrated tomato paste, hot sauce, ground coriander, ancho chile powder or smoked paprika, ground cumin, ground fennel seeds, garlic, extra-virgin olive oil, Kosher salt

Bowl main ingredients/toppings: cooked white rice, shredded red cabbage, sliced avocado, crumbled queso fresco, cilantro, lime wedges

Tips:

• Make sure to add enough salt (we used Maldon sea salt to taste at the table)
• Used lettuce instead of cabbage
• For the photo, I forgot to add the queso fresco

Recipe: One Pot Spicy Alla Vodka Pizza Pasta

One Pot Spicy Alla Vodka Pizza Pasta

HalfBakedHarvest.com

5 stars

Next time we have to go to a potluck, we're bringing this. A one pot yummy pizza pasta -- that's what it is! So good and have been enjoying eating the leftovers this week.

Ingredients: short cut pasta, spicy Italian sausage, pepperoni, marinara sauce, fontina cheese, mozzarella, grated Parmesan or Asiago cheese, vodka, basil pesto, garlic, oregano, thyme, fennel seeds, red pepper flakes, extra virgin olive oil, Kosher salt, black pepper, fresh basil

Tips:

• Used 1/4 cup vodka and 1/4 cup broth
• Used spicy Italian sausage (not chicken sausage that it called for)