This smoothie adapted from The NY Times recipe “Homemade Banana-Berry Smoothie” by Martha Rose Shulman is a great boost as a snack or for breakfast. I added Marcona almonds and increased the amount of berries and honey to serve 2 large-sized smoothies. Enjoy!
These cinnamon rolls from Bon Appetit are the best ever. Just a warning. Once you have started to eat them somehow you keep finding excuses to have another one…and another…
Every time I make these I end up tossing some of the sugar-cinnamon filling mixture so I have adapted the recipe to reflect about how much you would need. I have also changed the directions a little bit and added some rainbow sprinkles to make them seem even more special.
You can lightly re-warm these rolls in the microwave or covered in the oven to enjoy the next day. I frost the rolls just before eating. Enjoy!
World’s Best Cinnamon Rolls with Frosting and Sprinkles
- 1 cup whole milk
- 3 tbsp unsalted butter
- 3 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 large egg beaten
- 2 1/4 tsp rapid-rise yeast
- 1 tsp kosher salt
- 1 1/2 tsp melted butter for the bowl for rising the dough, and preparing the pan to bake the rolls
- 1/2 cup brown sugar packed
- 1 1/2 tbsp ground cinnamon
- 1/4 cup unsalted butter
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1/4 cup unsalted butter softened
- 1/2 tsp pure vanilla extract
- rainbow sprinkles
- In a small saucepan, warm the 1 cup whole milk to 120 degrees F. Add the 3 tablespoons of softened butter. Transfer into the bowl of your mixer.
- Add 1 cup of the flour, sugar, egg, yeast, and kosher salt. Beat on low speed with a dough hook until just combined. Add the remaining flour (2 1/2 cups) and combine on low speed. Once the dough forms a ball, turn it out onto a flat, clean surface and knead it for about 8 minutes adding more flour as needed in 1 tablespoon amounts until the dough is smooth and elastic. Oil a large bowl with some butter and turn the dough so it is coated on all sides with the butter. Cover the bowl with saran wrap followed by a towel and allow it to rise in a warm place until it is doubled (about 2 hours).
- Meanwhile, prepare your filling by adding the brown sugar and ground cinnamon in a medium sized bowl whisking to combine. Set the mixture aside.
- Once the dough has finished rising for about 2 hours, turn it out onto a clean flat surface and roll it out to form a 13 x 9 inch rectangle. Using a knife, spread the butter on the dough leaving 1/2 inch of the edges not coated with the butter. Evenly sprinkle the cinnamon-sugar filling on top of the butter. Roll the dough into a tootsie roll shape and pinch the seam to seal it. Using a knife, use a sea-saw motion to gently slice the dough into 3/4 inch rolls. Place the rolls into a casserole dish and cover with plastic wrap followed by a paper towel. Allow the rolls to rise for about 40 minutes or until doubled in size.
- Meanwhile preheat your oven to 375 degrees Faherenheit.
- Once the rolls have risen for a second time, remove the plastic wrap and towel and place the rolls in the oven and bake them for about 20 minutes or if the rolls are larger-sized go by temperature and bake them until they are golden and have reached about 190 degrees F.
- While the rolls are baking, in the bowl of your mixer, combine the cream cheese, powdered sugar, butter and vanilla until well-combined.
- Once the rolls are done, remove them from the oven and allow them to cool (if you can wait). Frost the tops of the rolls you are ready to eat and top with some rainbow sprinkles.
These breakfast sandwiches are a new favorite! This recipe uses the technique of toasting the breakfast sandwich while covered with a coffee mug. Be sure the mug is the right size to sit on the edge of your breakfast sandwich and not on the hot pan. This technique makes for perfectly melted cheese by trapping the heat. Toasting the English muffins with some butter makes them perfectly toasted and delicious. The key to these breakfast sandwiches is to find some high-quality hot sauce. We use Rancho Gordo’s Rio Fuego hot sauce which has notes of fruit and raisins. Be sure to wrap your hot breakfast sandwiches individually in some tin foil as this will keep them warm. Enjoy!
Coffee Mug Breakfast Sandwiches
- 4 English Muffins
- 3 tablespoons unsalted butter softened divided 2 tablespoons for buttering the English muffins and 1 tablespoon for the scrambled eggs.
- 4 Thick slices mild cheddar cheese I use Whole Foods Mild Cheddar
- 4 slices black forrest ham
- 4 eggs scrambled I like my scrambled eggs less well done a little on the runny side
- Freshly cracked peppercorns to taste
- Hot sauce to taste We really like the Rancho Gordo Rio Fuego Very Hot Sauce
- Butter both sides of all of the English muffins and place the outsides of the muffins on the hot surface of a large cast-iron pan over medium heat. Place the cheddar cheese slices on 4 of the English muffin slices and place the tops of the muffins on. Cover each of your breakfast sandwiches with a large-mouthed coffee mug. You want the mug to sit on top of the lip of the English muffin sandwich and not directly on the hot pan. After the breakfast sandwiches have toasted for about 3 minutes, flip them over being careful not to over toast them. Turn down the heat to medium low and place the mugs back on top of the breakfast sandwiches.
- Meanwhile, scramble your eggs over medium-low heat melting 1 tablespoon of butter before placing the eggs in the pan. Add sone freshly cracked peppercorns. Once the eggs are scrambled turn off the heat and set them aside.
- Turn off the heat to the skillet with the breakfast sandwiches. Add the ham slices to the inside of each of your breakfast sandwiches (the cheese should be melted by now) and top with some scrambled eggs. Drizzle with your favorite hot sauce and wrap each sandwich in some tin foil. Enjoy immediately!
This recipe is the best spicy shrimp pasta I have ever had. We had a similar dish at a Greek restaurant. We wood-fire our shrimp in a cast-iron pan over a Solo stove using cherry wood chunks. I make extra shrimp to use in this dish the next day. See adapted recipe for Shrimp with Aioli. The wood-fired flavor of the shrimp adds a lot of dimension to the dish.
Grilled Shrimp with Spicy Tomato Sauce
- ⅓ cup extra-virgin olive oil
- 8 garlic cloves smashed (use more or less according to preference)
- 1/2 teaspoon whole fennel seeds
- 1/4-1/2 teaspoon red chili flakes + additional for serving according to taste
- 1 28- ounce can whole or diced Italian tomatoes with the liquid reserved I prefer San Marzano tomatoes
- 1/2 cup fresh cherry tomatoes halved
- 1/2 teaspoon cane sugar
- ¼ cup dry white wine or chicken broth
- 12 ounces spaghetti or spaghettini cooked al dente
- 1/2 cup of the pasta water
- 1 1/2-2 pounds large-sized grilled shrimp deveined with the shells left on I use leftover shrimp from wood-fired shrimp with aioli as it still has the wood-fired flavor
- 2 tablespoons unsalted butter + 1 tablespoon for coating the cooked noodles
- 1/2 cup torn fresh basil leaves
- Kosher salt and freshly ground pepper according to taste
- Add the extra-virgin olive oil and smashed garlic cloves to a large-sized skillet (I use a large cast-iron skillet) over medium-heat and sauté the cloves stirring them frequently with a wooden spoon until they start to turn golden. Turn down the heat to low and continue to sauté the garlic cloves until they are all a light golden in color.
- Meanwhile, drain your tomatoes over a fine-meshed sieve into a medium sized bowl. Set aside the juices to reserve for later.
- Add the fennel seeds and chili flakes to the skillet with the garlic and sauté 2 more minutes.
- Add the drained tomatoes, cherry tomatoes, and cane sugar to the skillet. Bring the garlic tomato mixture to a simmer over medium heat. Turn the heat down to medium-low and simmer until the tomatoes are jammy and liquid is reduced.
- Add the white wine or chicken broth to the sauce and turn the heat back up to medium. Simmer the sauce until the wine or chicken broth has been reduced and most of the liquid has evaporated. Turn the heat down to medium-low if sauce is popping outside of the pan.
- Meanwhile, cook your pasta noodles until al dente. Drain the noodles and reserve 1/2 cup of the pasta water and set it aside. Toss the noodles with about 1 tablespoon of butter. Add the noodles to the tomato sauce with the reserved pasta water. Toss the noodles. Add the shrimp, 2 tablespoons of butter, and basil leaves. Toss the noodles, sauce and shrimp to coat everything with the sauce.
- Serve immediately with additional red pepper flakes, salt, and pepper sprinkled over the top.
Adapted from “Rock Shrimp Pasta with Spicy Tomato Sauce” Bon Appetit, October, 2016.
These Caramel Apples are so delicious and surprisingly simple to make! I use a caramel sauce from Brown-Eyed Baker. It is absolutely superb and you really do need the kosher salt.
- 1 cup sugar
- 6 tablespoons unsalted butter
- 3 teaspoons kosher salt
- 1/2 cup heavy whipping cream
- 6 fresh apples rinsed and dried
- Over medium-high heat, add the sugar to a large saucepan and spread it out over the bottom of the pan.
- Once the sugar has started to melt, whisk it until it has melted completely.
- After the sugar has melted turn down the heat to medium and watch it very carefully as it is almost done. Remove from heat once it is 350 degrees Faherenheit (use a candy thermometer). If you don’t have a candy thermometer, the sugar should be a light amber but not too dark.
- Add the butter and stir with a wooden spoon until it has somewhat incorporated (the butter won’t totally incorporate at this point). Add the whipping cream and whisk it in. Once the sauce is combined, add the kosher or sea salt and stir to combine.
- Cover a baking sheet with tin foil and butter the foil.
- Dip the top 1/2 of the apple into the caramel until coated well. Place the apple non-coated side down on the baking sheet. Repeat with all 8 apples and place them in the refrigerator for about 30 minutes or until the caramel has set-up.
- After the caramel has cooled, pour any remaining caramel into a jar and store it in the refrigerator up to a month.
These are the best spaghetti and meatballs I have ever had! To make the meatballs, I have combined the best of 2 of Bon Appetit recipes with the ingredients and instructions to fit my family’s tastes. I have also used my own Marinara recipe which I believe is absolutely the best. This dish takes time but it is well worth it and we always have some leftover. If you are pressed for time you could make the dish over a couple of days making the French bread and marinara sauce the first day, then the meatballs on day two, then put it all together for dinner. If I can find them I prefer using rustichella d’abruzzo Italian spaghetti noodles. I used their spaghettini for this dish. I highly recommend using similar ingredients as listed in the recipe and making the French bread from my website for the bread crumbs for the meatballs to get the best results. Here is the link for the French bread. Enjoy!
- ¼ cup extra-virgin olive oil
- 1 small onion finely chopped
- 2 garlic cloves pressed or smashed and finely chopped
- 1/2 tsp garlic powder
- 1 tsp cane sugar I like to use two la Perruche sugar cubes
- 1/4 tsp sea salt
- 1/4 cup fresh basil leaves + 1/4 cup more to stir into the sauce once it has finished cooking
- 2 28 ounce cans whole peeled San Marzano tomatoes
- 1 rind of parmesan cheese + a few shavings of parmesan cheese
- Add the extra-virgin olive oil to a medium-sized saucepan. Add the onions and sauté the onions over medium heat until lightly golden. Add the garlic, garlic powder, sugar, sea salt, and fresh basil leaves and sauté about 1 minute more. Add the tomatoes and parmesan cheese rind and shavings (optional).
- Bring the sauce to a simmer, and simmer uncovered for about 45 minutes until the sauce is slightly reduced and thickened. Stir the sauce a few times while it cooks. Break up the tomatoes with a potato masher. At end of cooking, pull out the basil and parmesan cheese rind. Add the remaining fresh basil. Set the sauce aside.
- 1 1/2 cups breadcrumbs using fresh bread from a loaf of French broken apart into small pieces see my recipe for French bread in the “Breads” section of this website
- 1/2 cup whole milk
- 10 ounces ground Wagyu or 15% fat ground beef
- 8 ounces hot Italian sausage
- 1 cup finely grated parmesan cheese
- 3/4 teaspoon fennel seeds
- 3/4 teaspoon dried oregano
- 1/4 teaspoon freshly grated nutmeg
- 1 1/4 teaspoons kosher salt
- 2 large eggs beaten
- 3 large garlic cloves finely chopped
- 1 cup all-purpose flour for coating the meatballs just before frying
- 2 tablespoons of extra-virgin olive oil divided for frying the meatballs
- 1 pound spaghetti or spaghettini + 1 tablespoon butter to coat the noodles once they are finished cooking and have been drained I used rustichella d'abruzzo spaghettini
- Freshly grated parmesan cheese and fresh basil torn for serving
- Place the bread pieces in a small bowl containing the 1/2 cup of whole milk. Allow the bread to soak in the milk for about 10 minutes.
- While the bread is soaking add the ground beef, Italian sausage, parmesan cheese, fennel seeds, dried oregano, nutmeg, salt, eggs, and garlic cloves to a large bowl and set it aside.
- Wring out the bread to remove some of the milk (after wringing it out, the bread will still have some milk left in it) and add it to the large bowl containing the ground beef mixture.
- Gently combine the ingredients with your hands (don’t over-mix) until just combined. Form the meatballs into golf-ball sized meatballs of to the size of your choosing. Cover the bowl with plastic wrap and place it in the refrigerator to chill for about 1 hour (If you don’t have time, chill the meatballs for a minimum of 15 minutes).
- Get your pasta water boiling and cook your spaghetti according to package instructions timing the spaghetti so it is done about when your meatballs are done.
- Once the meatballs have chilled, add 1 tablespoon of extra-virgin olive oil to a large-sized cast-iron skillet and warm the oil over medium heat. Add 1/2 of the meatballs to the skillet (you will brown the meatballs in 2 separate batches). Cook the meatballs until they are golden and a thermometer registers 145 degrees F. Remove the oil and add 1 more tablespoon olive oil. Cook the second batch. Add the meatballs to your marinara sauce and stir to coat them with the sauce.
- Serve the meatballs and marinara on top of the spaghetti and garnish with some parmesan cheese and freshly torn basil leaves.
Adapted from: “BA’s Best Spaghetti and Meatballs,” October 2017 and Bon Appetit’s “Spaghetti and Meatballs,” October 2010. https://www.bonappetit.com
This is the best omelette ever and surprisingly filling with just 1 egg per person! The Boursin cheese adds so much flavor. Pick whatever type of Boursin cheese that appeals to you. Bon Appetit uses the pepper version of Boursin cheese. If your burner runs hot you might want to turn it down to medium-low or low instead of medium as recommended by Bon Appetit’s recipe so the eggs don’t brown. This recipe was adapted from Bon Appetit with some changes to the cooking instructions. Enjoy!
Buttery omelette with Boursin cheese and chives
- nonstick skillet
- 2 farm fresh eggs
- 2 tbsp unsalted butter (divided-1 tbsp for the pan + 1 tbsp for the finished omlette) + a dab for the finished omlette (to taste)
- pinch sea salt (fleur de sel)
- 2 tbsp boursin cheese or cheese of your choice
- 1 tbsp fresh chives finely chopped
- Whisk your 2 eggs in a small-sized bowl until well combined and no streaks remain.
- Melt 1 tablespoon of the butter in a small non-stick skillet over medium heat until it foams but don't allow it to sizzle.
- Add your eggs (that have already been whisked) and stir them with a rubber spatula in a figure 8 shape until they start to set. Turn down your burner to medium-low or low heat if necessary to keep your eggs from browning. Shake the skillet off of the flame to evenly distribute the uncooked egg.
- Turn your heat down to low and allow the omlette to cook until there is just a bit of soft egg on top. Turn off the heat and allow the omlette to rest for about 5 min. While the omlette rests, place the additional 1 tbsp butter on it and sprinkle the cheese and a pinch of sea salt on top. Once the omlette has rested, fold it into thirds with your spatula with the cheese inside. Coat the omlette with a dab of butter (to taste) and sprinkle with the finely chopped chives. Cut the omlette in half for 2 servings and serve immediately.
Adapted from https://www.bonappetit.com/recipe/ludo-lefebvres-omelet
We love this raspberry blueberry smoothie and it is perfect for this part of summer! Frozen berries are so flavorful and a great way to go to get fruit that is of peak ripeness. Enjoy!
Raspberry Blueberry Smoothie
- 1 1/2 cup frozen raspberries
- 1/2 cup frozen blueberries
- 1 1/2 cups coconut water
- 1/4 cup coconut milk
- 1 1/2 Tbsp honey
- 1 Tbsp ground flax seed
- Place all of the ingredients in a blender and pulverize
These muffins adapted from Bon Appetit are the best muffins we have ever had. They incorporate plain yogurt which makes them really moist. I omitted the nutmeg (nutmeg doesn’t sound good in blueberry muffins a personal preference) and added 1 more egg + 1/4 cup more yogurt as the mixture was too dry. The lemon peel and juice add additional flavor. We ate every last one.
Blueberry Lemon Muffins
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2½ teaspoons baking powder
- 2 teaspoons kosher salt
- 2 cups frozen blueberries divided
- 3 large farm fresh eggs beaten with a whisk to blend
- 2 large egg yolks beaten with a whisk to blend
- 1 3/4 cups plain whole-milk yogurt
- ½ cup 1 stick unsalted butter, melted
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons raw sugar I used sugar cubes ground with a mortar and pestle.
- Preheat your oven to 425 degrees F and line a muffin pan with cupcake paper or grease with butter.
- Add the all-purpose flour, granulated sugar, baking powder, and salt to a large mixing bowl and combine with a whisk. Add 1 1/2 cups of the frozen blueberries and stir to combine.
- In a medium-sized bowl, whisk together all of the remaining ingredients except the raw sugar and add the liquid mixture to the dry mixture. Stirring with a wooden spoon until just combined. Don't overmix. There may still be a little bit of flour not mixed in that is ok just mostly combine the mixture.
- Fill the cupcake papers with about 1/3 cup of muffin batter and top with an additional 4-5 blueberries then push them in slightly.
- Top each muffin with some of the raw sugar. Place the muffins in the oven to bake for about 25-30 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
This smoothie is absolutely the best. We often have this for breakfast. It has added protein to give you a boost and the flavors come together to make an absolutely fabulous smoothie. If you don’t want your smoothie as thick, just add more coconut water or almond milk. If you prefer it to be more cold, add 1/2 cup of crushed ice and pulverize. Drizzle with optional honey for added sweetness. Enjoy!
Kale Almond Smoothie
- 1 5 oz pkg baby kale or 1 bunch fresh kale any kind
- 1/4 cup marcona almonds
- 1/4 cup coconut water or almond milk
- 1/4 cup frozen strawberries or fruit of your choice
- 1 frozen banana peeled and cut into chunks
- 1/2 orange
- 1/4 cup fresh-squeezed orange juice
- 1/2 cup crushed ice
- Place all of the ingredients in a blender and pulverize.
Source: adapted from https://www.bonappetit.com/recipe/almond-kale-and-banana-smoothie