Friday, December 29, 2017

Crock Pot Bourbon Chicken


  • 3 lb chicken breast cut into bite sized pieces
  • 3 TBS corn starch
  • 1/4 C green onion, chopped (plus more for optional garnish)
  • 1/4 tsp fresh ginger, grated
  • 3 tsp garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/3 C apple juice
  • 2 TBS honey
  • 1/4 C brown sugar, packed
  • 1/4 C ketchup
  • 3 tsp apple cider vinegar
  • 1/4 C water
  • 1/4 C bourbon
  • 1/4 C soy sauce
  • salt & pepper to taste


  1. Place cut chicken into the bottom of a crock pot
  2. In a medium bowl, toss in everything else and whisk together until combined, then pour over the top of chicken
  3. Cover and cook 6-7 hours on low (or 3 hours on high)
  4. Serve immediately topped with more chopped green onion (optional)

Wednesday, December 20, 2017

Baked Chicken Alfredo Casserole


  • 4 oz thinly sliced pancetta, cut into strips
  • 3 oz thinly sliced prosciutto or deli ham, cut into strips
  • 3 C shredded rotisserie chicken
  • 5 TBS unsalted butter, cubed
  • 1/4 C all-purpose flour
  • 4 C whole milk
  • 2 C Asiago cheese, shredded
  • 2 TBS fresh parsley, chopped
  • 1/4 tsp pepper
  • Pinch ground nutmeg
  • 9 no-cook lasagna noodles
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1-1/2 cups shredded Parmesan cheese


  1. In a large skillet, cook pancetta and prosciutto over medium heat until browned, drain on paper towels and transfer to a large bowl
  2. Add chicken and toss to combine
  3. In a large saucepan, melt butter over medium heat. 
  4. Stir in flour until smooth; gradually whisk in milk and bring to a boil, stirring constantly
  5. Cook and stir 1-2 minutes or until thickened and remove from heat
  6. Stir in 1/2 cup Asiago cheese, 1 TBS parsley, pepper and nutmeg
  7. Preheat oven to 375°
  8. Spread 1/2 cup sauce into a greased 13x9-in. baking dish
  9. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses
  10. Repeat layers twice
  11. Bake, covered, 30 minutes 
  12. Uncover; bake 15 minutes longer or until bubbly
  13. Sprinkle with remaining parsley
  14. Let stand 10 minutes before serving

Sunday, December 17, 2017

Christmas Wreath Bread

  • 2 1/4 cups bread flour (or all-purpose flour)
  • 2 teaspoons instant yeast (one packet/7 grams)
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  1. Combine the flour, yeast, sugar and salt in a large mixing bowl.
  • 3/4 cup milk, warmed to 120-130° F
  • 1/3 cup oil
  • 1 egg + 1 yolk
  • 1 teaspoon vanilla
  1. Add warm milk, oil, egg + yolk & vanilla.
  2. With electric mixer, beat on high for two minutes.
  • 1 heaping cup golden raisins
  • additional 1/4 to 1/2 cup flour
  • Egg wash: 1 egg yolk + 1 teaspoon water
  1. Cover dough with plastic and let it rest 10 minutes.
  2. Line a baking sheet with parchment paper.
  3. Divide dough into three and roll each piece into a 20-inch long rope. Braid the ropes as you would braid hair and shape the braid into a circle, pinching & tucking the ends together.
  4. Place on the baking sheet, cover with a towel and let rise in a warm spot until doubled in size – about one hour.
  5. After 30 minutes, preheat oven to 350° F.
  6. When loaf has doubled in size, gently brush with egg wash.
  7. Bake for 25-30 minutes. After 15 minutes, cover with a foil tent to prevent over-browning. Internal temperature should be at least 190° F when baked.
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • Sprinkles of your choice
  1. Let cool for 10-15 minutes and add glaze, followed immediately with sprinkles.

Gingerbread Muffins


  • 2½ cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1 cup milk
  • 1/3 cup fat-free Greek yogurt
  • 2 tablespoons sparkling sugar


  1. Preheat oven to 350°
  2. Line a 12-cup muffin tin with paper liners (or grease & flour)
  3. In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
  4. In a separate large bowl, whisk together coconut oil and brown sugar.
  5. Whisk in molasses.
  6. Add egg, and whisk to combine.
  7. Add milk and yogurt; whisk until well-combined.
  8. Add flour mixture, and whisk until just combined.
  9. Scoop into 12 muffin cups. The cups will be full.
  10. Sprinkle the tops with coarse sugar, if using.
  11. Bake for about 20-25 minutes, or until when a toothpick inserted in the middle comes out clean.

Thursday, December 14, 2017

Spiced Chocolate Cookie

Basler Brunsli, crisp yet chewy (and coincidentally gluten-free), these Swiss cookies feature an intriguing blend of chocolate and spice.



  • 1 1/4 cups sugar + more for rolling
  • 2 1/2 cups almond flour
  • 1 cup bittersweet chocolate chips
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 large egg whites

Glaze (optional):

  • 2/3 cup bittersweet chocolate chips
  • 1 tablespoon unsalted butter or coconut oil


  1. Line two baking sheets with parchment, or grease them lightly.
  2. In the bowl of a food processor, pulse the sugar, almond flour, chocolate chips, and spices until fine. Add the egg whites and process until a stiff dough forms.
  3. Sprinkle a flat surface with additional sugar and roll the dough 1/4" thick. Cut out shapes with 2" cutters and transfer to the prepared baking sheets.
  4. Let the cookies sit at room temperature for 1 hour before baking; this ensures a crispier top. Toward the end of the drying time, preheat the oven to 325°F.
  5. Bake the cookies for 15 minutes, until the tops look puffy and you can smell the chocolate. Remove them from the oven and cool completely on the baking sheets. Dust with confectioners' sugar just before serving, if desired; or drizzle with chocolate glaze.
  6. To make the glaze: Melt the chocolate and butter (or coconut oil) in the microwave at medium power, stirring until smooth. Drizzle over the tops of the cookies, if desired.
  7. Store in an airtight container at room temperature for 1 week, or in the freezer for up to 6 weeks.

Tuesday, December 12, 2017

Broccoli Bacon Ranch Pasta Salad


  • 2 C broccoli florets, blanched and chopped into smaller bites
  • 10 slices bacon, cooked, drained of fat, and chopped
  • 1 C cherry tomatoes, whole
  • 1 C shredded sharp cheddar cheese
  • 1 C sweet peas, cooked
  • 8 oz pasta shells, cooked
  • 2/3 C mayo
  • 1/2 C milk
  • 1-2 TBS dry Ranch dressing mix, to taste


  1. In a large bowl, combine the broccoli, bacon, tomatoes, cheese, peas and pasta
  2. In a medium bowl, combine mayo and milk and dry Ranch mix and mix well
  3. Gradually add the salad dressing to the salad

Monday, December 11, 2017

Gingerbread Layer Cake



  1. Preheat to 350°
  2. Adjust oven rack to the center position
  3. Grease and flour two (2) 8" cake pans
  4. Line each pan with parchment paper
  • 1-1/2 C Sugar
  • 1/4 C all purpose flour
  • 3 TBS cornstarch
  • 1/2 tsp salt
  • 1-1/2 C milk

  1. Whisk together sugar, flour, cornstarch and salt in medium
    saucepan until combined
  2. Slowly whisk in the milk until smooth
  3. Cook over medium heat, whisking constantly and scraping corners
    of saucepan until boiling and very thick, about 5-7 minutes
  4. Transfer to wide bowl to cool completely, about 2 hours
  • 1-3/4 C all purpose flour
  • 1/4 C unsweetened cocoa powder
  • 2 TBS ground ginger
  • 1-1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 3/4 tsp salt
  • 1/2 tsp ground white pepper
  • 1/8 tsp cayenne pepper

  1. Whisk together in large bowl until combined
  • 1 C Brewed coffee
  • 3/4 C molasses
  • 1/2 tsp baking soda
  • 1-1/2 C sugar
  • 3/4 C vegetable oil
  • 3 large beaten eggs
  • 2 TBS fresh finely grated ginger

  1. In another large bowl, whisk together the brewed coffee,
    molasses and baking soda
  2. Add the sugar, vegetable oil, eggs and fresh ginger and whisk
    until smooth

  1. Add the Coffee Mixture to the Flour Mixture and whisk until
  2. pour 1-1/3 C batter into each prepared cake pan
  3. Bake 12-14 minutes, until toothpick in center comes out clean
  4. Let cakes cool on a wire rack for 10 minutes
  5. Invert cakes onto wire racks
  6. Remove parchment paper and re-invert the cakes
  7. Wipe the pans with paper towels
  8. Once again, grease and flour the two 8" cake pans
  9. Line each pan with fresh parchment paper
  10. Repeat steps 2-6 with the remaining batter
  • 3 stick (24 TBS) unsalted butter
  • 2 tsp vanilla extract

  1. In a stand mixer and paddle attachment, beat the butter on
    medium high speed until light and fluffy, about 5 minutes
  2. Add the cooled Milk Mixture and vanilla and mix on medium speed
    until well combined, scraping sides of bowl as needed
  3. Increase speed to medium high and beat until frosting is light
    and fluffy, about 3-5 minutes

  1. Place 1 cake layer on platter
  2. Using an offset spatula, spread 3/4 C of frosting evenly over
    the layer
  3. Repeat with 2 more layers of cake, frosting each layer with 3/4
    C of frosting
  4. Place the final cake layer on the top and spread remaining
    frosting evenly over the top and sides of the cake
  5. Garnish to outside top with crystallized ginger, if using
  6. Refrigerate cake until the frosting is set, about 30 minutes,
    before serving
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