Honey~Roasted Onion Tart

I like just about anything made with puff pastry.  Let me just say this, you need to like onions for this recipe.  The sweetness of the onions roasted with honey and wine are a great balance to the savory bacon and the tart creme fraiche.  Top it off with fresh thyme, so good.  This would be good made with the puff pastry shells, as well.  You'd have a more crust to filling ratio, which I would like.

1 sheet frozen puff pastry (half a 17.3 oz package), thawed
4 slices bacon, diced
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4~inch thick rings
nonstick cooking spray
3/4 cup creme fraiche
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
1 1/2 teaspoon fresh thyme

Position rack in top third of oven and preheat oven to 375 degrees.  Using a lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10 inch rectangle.  Fold 1/2 inch of pastry edges in toward center on all sides, forming 13x9 inch rectangle.  Transfer pastry to a large rimmed baking sheet.  Press firmly on pastry edges with a fork to form rim.  Chill crust.

Cook bacon in a small skillet over medium heat until brown and crisp. Transfer to paper towels to drain.  Reserve 1 tablespoon bacon drippings from skillet.  Whisk honey, wine, and reserved tablespoon bacon drippings in a large bowl.  Add onions; toss to coat.  Spray another large rimmed baking sheet with cooking spray (*see note at bottom of recipe).  Spread onion mixture in an even layer on sheet.  Roast 30 minutes.  Turn onions over, allowing rings to separate.  Roast until onions are caramelized, turning often for even browning, another 30 minutes.  Remove from oven; cool onions slightly.

Increase oven temperature to 400 degrees.  Mix creme fraiche, sea salt, black pepper, and nutmeg in a small bowl.  Using an offset spatula, spread creme fraiche over crust to folded edge.  Arrange onions on top of creme.  Sprinkle with bacon.  Bake tart until crust is light golden brown and topping is bubbling, 20~25 minutes.  Sprinkle with thyme and serve.

* I have a nonstick cookie sheet I use specifically for roasting.  The pans can turn dark and take a beating.  It may look like the honey is burning and ruining the pan.  Put it under water and use your muscles.  It should be fine, but just in case set aside a pan for that kind of cooking.

Hummus

I have to admit, I've never really been into hummus.  It's just one of the things I would always seem to pass over.  I have a friend who loves it and got me thinking about giving it a try again.  I went to the grocery store and picked some up...it was not so hot.  Actually, it was pretty gross, it tasted very artificial and processed.  So, my friend Jill was coming over and I thought I'd make something I knew she liked.  I thought I'd give it one more chance and just make some.

I went to my favorite never~fail chef, Ina Garten.  Some of you may know, she is my favorite chef.  Yes, I have every single cookbook and my tivo is packed with her cooking shows.  Seriously, she is like a rock star to me.  This recipe comes from, The Barefoot Contessa Cookbook.  Guess what?  I loved the hummus!  It's also super easy.   Serve with pita chips and fresh vegetables.

4 cloves garlic
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons liquid from the chickpeas
8 dashes Tabasco sauce

Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed.  Taste for seasoning and serve chilled or at room temperature.

Cocoa Brownies with Browned Butter and Walnuts

This brownie was on the cover of the February Bon Appetit magazine.  I had the magazine laying around and was constantly reminded I wanted to make them.  Well, I finally got around to it and was glad I did.  They are really fudgy in the middle and chewy on the outside.  The browned butter makes them rich and adds a nutty flavor.  I am a total nut freak and these are packed with walnuts, perfect!

10 tablespoons unsalted butter, cut into 1 inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325 degrees.  Line a 8x8x2~inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2~inch overhang.  Coat foil with nonstick cooking spray.  Set aside.

Melt butter in medium saucepan over medium heat.  Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.  Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon salt.  Stir to blend.  Let cool 5 minutes (mixture will still be hot).  Add eggs to mixture 1 at a time, beating vigorously to blend after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously 60 strokes.  Stir in nuts.  Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.  Cool in pan on rack.  Using foil overhang, lift brownies from pan.  Cut and enjoy.

Cauliflower and Bacon Gratin

OK, Cauliflower? Not a standout favorite of mine. I am embarrassed to say my kids weren't quite sure what it was! I think I may have put it on a veggie tray a couple times in my adult life and that's about it. If you are like me and need to introduce a forgotten vegetable to the table, I've got three words for you~ butter, cream and bacon. Something tells me they just might like it, right?! They did :)  It's a super easy side dish. 
This recipe is adapted from Giada DeLaurentiis

unsalted butter, for dish, plus 4 tablespoons cut into 1/2 inch pieces
3 slices day~old sourdough bread or 2 cups bread crumbs
3/4 cup heavy cream
1 teaspoon all~purpose flour
8 ounces bacon, cooked until crispy and cut into 1/2 pieces
1 cup Gruyere cheese, divided
kosher salt and freshly ground black pepper
1 pound cauliflower, trimmed and cut into florets
extra virgin olive oil, for drizzling

Place an oven rack in the center of the oven.  Preheat oven to 350 degrees.  Butter a 8x8 casserole dish.  Set aside.

In the bowl of a food processor, blend the bread until it forms into crumbs.  In a large non~stick skillet, heat the butter over medium heat.  Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 2 minutes.

In a medium bowl, whisk together the cream and flour.  Add the bacon and 1/2 cup of the Gruyere.  Season with salt and pepper, to taste. 

Bring a medium saucepan of water to a boil over high heat.  Add the cauliflower and cook for 2 minutes.  Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish.  Sprinkle with bread crumbs and remaining cheese.  Drizzle with olive oil and bake for about 40 minutes until the cheese has melted and the top is golden brown. 

Serves~ 4 to 6 as a side

White Chocolate Macadamia Nut Cake

When I think about making a cake I usually go to chocolate, as it's my husband's favorite. So, for my family this one is a little different. It's a fun twist on a great cookie! It's a moist cake with chunks of white chocolate and nuts, which I happen to love. It's also a really pretty cake that doesn't need a lot of messing with. I tend to be a little cake decorating challenged. I've got to take a class one of these days. Drizzle a glaze? Yes, I can handle that.

For the cake~
1 package vanilla cake mix
1 package vanilla instant pudding mix (3.4 ounces)
4 large eggs
1 cup sour cream
2/3 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup white chocolate chips, plus more for garnish
3/4 cups chopped (unsalted) macadamia nuts, plus more for garnish

For the glaze~
3/4 cup white chocolate chips
2 tablespoons heavy whipping cream

Preheat oven to 350 degrees. Lightly mist a 12 cup bundt pan with cooking spray, then dust it with flour. Shake out the excess flour and set pan aside.

Place cake mix, pudding mix, eggs, sour cream, water, oil and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds, while scraping down the sides of the bowl. Beat another 2 minutes on medium speed. The batter should look smooth and thick. Fold in the chocolate chips and nuts. Transfer the batter to the prepared pan, smoothing the top with a rubber spatula.

Bake the cake on the center rack in oven, until the top springs back when lightly pressed with a finger, about 55~58 minutes. Cool cake on a wire rack for 10~15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely.

Make the glaze. Melt the white chocolate chips in a small microwave~safe glass bowl in the microwave for about 30 seconds. Stir, and melt another 30 seconds if needed. When the chocolate is melted, stir in the cream. Spoon the warm glaze over the cooled cake. Garnish with more white chocolate chips and macadamia nuts. Let the glaze set for 10 minutes before slicing and serving.

Spiced Pork and Apples

An Asian twist on a classic. Pork chops and apples enhanced with sesame oil and five~spice powder. This is really flavorful, no need for added spices or salt. In fact, I would use the less sodium soy sauce in this recipe, if you don't already use it. The pork needs to marinate for 4~12 hours. Get it going in the morning and when you are done with a busy day, it won't stress you out. It's a really quick and easy dinner to pull off. Serve it with some coconut rice or even some plain rice and you are good to go.

4~6 thin cut (about 1/2 inch thick) boneless pork chops
1/4 cup vegetable oil
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons dry sherry
2 teaspoons toasted sesame oil
1 teaspoon five~spice powder
1 2 inch piece fresh ginger, peeled and thinly sliced
2 large baking apples, cored and cut into thick slices
1/4 teaspoon ground cinnamon
5 green onions, diagonally sliced into 1 inch pieces
2 tablespoons honey

Place pork chops in a resealable plastic bag set in a shallow dish; set aside. For marinade, in a small bowl combine oil, brown sugar, soy sauce, sherry, sesame oil, five~spice powder, and ginger. Pour marinade over pork chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4~12 hours, turning occasionally.

Preheat oven to 425 degrees. Drain chops, reserving 1/3 cup marinade. Arrange chops in an ungreased 3 quart baking dish. Arrange apples around chops. Drizzle apples with the reserved marinade. Sprinkle apples with cinnamon.

Bake, uncovered, for 10 minutes. Add green onions. Bake, uncovered, for another 10~15 minutes or until chops are cooked through (160 degrees) and apples are tender. Arrange chops and apples on a serving platter. Drizzle with honey.

Tropical "Green" Smoothie

I make some kind of smoothie just about every day for my kids. Sometimes, I try to sneak something healthy in them. If it will get my skinny kids to consume more veggies, I'm going for it. I'm not getting to radical on you and going all "healthy green revolution." I'm just trying to feel good about what my kids are eating or not eating.

Hmm...Spinach Smoothie!?

I have to admit, it took me a while to try this one. I'm glad I did, my kids have been asking me to make the weird spinach one. They loved it! So, skip the salad and try a smoothie, it's pretty good.


2 cups spinach
1 mango
2 bananas
1 cup pineapple chunks (fresh)
1 cup water
1 cup ice

Blend ingredients until smooth.