rosemary & olive oil pita chips with tuscan white bean dip {Winner!!}

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Rosemary & Olive Oil Pita Chips with Tuscan White Bean Dip from Tamara:

Ingredients: 

• dried rosemary (not fresh) (I used about 1T)
• extra virgin olive oil (I used about 1/2 cup) 
• 15 ounce can of drained and rinsed cannellini beans
• 1/4 cup fresh Italian parsley
• 2T fresh lemon juice along with and the grated lemon peel of one lemon
• 1 garlic clove
• 1/3 cup of olive oil
• Salt and pepper to taste

1.  Soak some dried rosemary in a bowl of extra virgin olive oil.  This mixture is used for brushing on the pitas.  Let this soak for at least an hour.  

2.  Blend beans, parsley, lemon juice & grated lemon peel, garlic, salt and pepper (to taste) in food processor.  Drizzle 1/3 cup of olive oil in a constant stream while blending.  Blend until creamy and smooth. 

3.  For the pita chips, buy a bag of fresh pitas.  Cut each pita into long strips - 8 per pita (I used a pizza cutter) Snip the tips off (with kitchen shears) each strip to square them off and separate.  After separation you should have around 16 individual chips then per pita. Brush each strip with the rosemary olive oil mixture on the rough side of the pita, the inner side, place on a baking sheet, sprinkle with kosher salt and bake in a 400F oven for about 7-8 minutes, or until golden brown. Let them cool on a rack.   If you want to make them ahead and store them, place in a cookie tin between sheets of wax paper. They will stay crunchy and delicious for up to 3 weeks!  

slow cooker tomato basil parmesan soup {winner!}

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Slow Cooker Tomato Basil Parmesan Soup from Tamara:

2 (14 oz) cans S & W Italian Recipe diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1/4 cup fresh basil
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup grated Parmesan cheese (make sure to use freshly grated, not powdered)
garnish (optional)
1/2 cup butter
2 cups half and half, warmed (substitute milk for less calories)
Kosher salt, to taste
Pepper, to taste

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil and bay leaf to a large slow cooker.  **If putting in crock pot less than 7-8 hours, sauté celery, carrots and onions until slightly soft before putting in the slow cooker.

Cover and cook on LOW 5-7 hours, until flavors are blended and vegetables are soft. At this point I used a hand immersion blender to blend vegetables to a smooth texture. (You can also transfer to a blender in batches) If you prefer a chunkier texture you can leave it as is or even blend just some of it. Return to blended vegetables back to the slow cooker.

About 40 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.

Cover and cook on LOW for another 30 minutes or so until ready to serve.

Serve with additional grated Parmesan, if desired.

**If you blend soup smooth with blender, you can make a healthier version by cutting roux in half as the blended vegetables help create a thicker texture.

fiesta rolls.

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Fiesta Rolls from Tamara:

1 pound ground beef or ground turkey and 1 tsp salt

3/4 pound cheddar cheese (I like to use Sharp)

1 small can chopped ripe olives (make sure to use chopped, not sliced)

3 green onions

1 green pepper

2 small cans tomato sauce

1 T vinegar

dinner rolls

Directions:

1. Brown beef. Drain and add remaining ingredients (except rolls). Simmer for 30 minutes. From the top or the side of the roll, make a hole and pulling out the middle of the roll. Stuff mixture in each roll. 

2. Bake, covered, at 350 degrees until mixture is hot and starting to bubble.

3. Remove foil and continue to bake for a few more minutes.

butter beer cupcakes.

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Butter Beer Cupcakes from Tamara:

book: Harry Potter

Adapted from Amy Bites
Yields 18 cupcakes

Butterbeer Cupcakes
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.
Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

Butterscotch Ganache
11 ounces (1 package) butterscotch chips
1 cup heavy cream
In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.

Butterscotch Buttercream
6 tablespoons unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
1 teaspoon butter flavoring
Pinch of salt
3-3 1/2 cups powdered sugar
Splash of heavy cream (as needed)
In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).

To Assemble
Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.
Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. If you have any leftover butterscotch ganache, it can be used as ice cream topping.

roasted pears with brie and pistachios.

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Roasted Pears with Brie and Pistachios from Tamara:

Ingredients

• 2 tablespoons honey mustard
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 ripe pears, preferably Bosc
• 2 ounces Brie cheese, cut into 4 slices
• 4 teaspoons chopped pistachios, toasted (see Tip) 

Preparation

1. Preheat oven to 425°F. Coat an 8-inch-square (or similar-size) metal baking pan with cooking spray.
2. Whisk mustard, oil, lemon juice, salt and pepper in a small bowl.
3. Cut pears in half lengthwise, hollow out the core and slice a small piece off the other side so they will lie flat when served. Brush all over with the mustard glaze and place cored-side down in the prepared pan.
4. Bake the pears for 30 minutes, basting halfway through with the glaze. Gently turn them over, baste again and place a piece of Brie in the hollow of each pear. Bake until the pears are tender and the Brie is slightly softened, 3 to 5 minutes. Sprinkle each pear half with 1 teaspoon pistachios.

Tips & Notes

• Tip: To toast seeds and chopped, small or sliced nuts (pages 30, 40, 63), cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

*Tamara used candied pecans instead of pistachios.

salted caramel chocolate shortbread bars.

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Salted Caramel Chocolate Shortbread Bars from Tamara:

For the shortbread layer:

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp salt

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar

For the caramel layer:

1 cup (2 sticks) unsalted butter, cut into pieces

1 cup sugar

4 T light corn syrup

2 (14 oz) cans sweetened condensed milk

For the chocolate layer:

8 oz. semisweet or bittersweet chocolate, finely chopped

1 tsp. light corn syrup

1/2 cup (1 stick) unsalted butter, cut into pieces

Fleur de sel or sea salt, for sprinkling

Preheat oven to 325. Line 9x13 pan with parchment paper. In small bowl combine flour, baking powder and salt. Stir with fork to blend and set aside. In a bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and pressi n an even layer over the bottom of the pan. Bake 15-18 minutes or until golden. (If the crust puffs up a bit while baking, just gently press it down while it is cooling.) Transfer the pan to wire rack and let cool completely.

To make caramel, combine butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture turns an amber color and thickens slightly. Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set. (you can chill at this stage to ensure the caramel won't melt when the warm chocolate is added).

To make the chocolate glaze, combine chocolate, corn syrup and butter in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and mixture is smooth. Pour evenly over the caramel layer and use an offset spatula to smooth the top. Allow to cool for a minute or two and then sprinkle with fleur de sel. Chill, covered, until ready to slice and serve.

recipe source: annies eats

hot corn dip.

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Hot Corn Dip from Tamara:

Celebrity: Trisha Yearwood

2 - 11 ounce cans Mexican corn, drained

2 - 4 1/2 ounce cans chopped green chiles, drained

2 cups grated Monterey Jack cheese (about 8 ounces)

3/4 cup grated Parmesan cheese

1 cup mayonnaise

Corn chips or Crackers for dipping

Preheat the oven to 350 F. Grease a 9x13 casserole dish. In a medium bowl, mix corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

strawberry mango salsa salad.

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Strawberry Mango Salsa from Tamara:

3/4 cup strawberries, finely diced

3/4 cup mangos, finely diced

1/4 cup red onion, finely chopped

6 basil leaves, finely chopped

1 TBSP Fresh Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

baked brie.

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Baked Brie from Tamara:

1 large wheel of brie (Costco size - 16 ounce)

1/2 to 3/4 cup chopped pecans, depending on preference

1 cup brown sugar

1/2 cup pure maple syrup

1. Preheat oven to 400 degrees.

2. Bake brie wheel (leave rind on) for about 5 to 7 minutes, until soft. If you don't like the rind an option is to scrape it off just the top before baking but make sure to leave it on the sides to keep the shape in tact.

3. While brie is baking, mix together pecans, brown sugar and maple syrup. Pour on top of baked brie and return to oven for an additional 5-7 minutes or until syrup mixture is bubbly and pecans are toasted.

Serve with crackers, baguette slices, apples, pears, gingersnaps…

**option - If you want to use a smaller brie wheel, just halve or reduce syrup/brown sugar mixture.

Ruth's Chris Steak House Potatoes Au Gratin.

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Potatoes Au Gratin from Tamara:

4-5 medium russet potatoes, peeled (Tamara always uses Yukon Gold)

1 cup heavy cream

1/2 cup milk

1 1/2 T flour

1 large clove garlic, pressed

1/4 tsp salt

1/8 tsp fresh black pepper

1 T butter softened

1 1/2 cups grated cheddar cheese

1 tsp finely chopped parsley

Preheat oven to 400 degrees. Cut the potatoes into 1/4 inch slices, then quarter each of those slices. Beat together the cream, milk, flour, garlic, salt and pepper by hand just till well combined. Coat the inside of a large baking dish with the softened butter. Arrange the potatoes in the dish and pour the cream mixture over the potatoes. Cover and bake for 20 minutes, uncover and bake another 40 minutes or until the potatoes are starting to brown on the top. Sprinkle grated cheese over the top and continue to bake for another 5-10 minutes or until the cheese is melted and slightly browned and the potatoes are tender. Sprinkle parsley on top and serve.

Raspberry Delight.

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Raspberry Delight from Tamara:

2 cups vanilla wafer crumbs

1/2 cup butter, softened

1 cup sugar

2 eggs

12 ounces raspberries

1 cup whipping cream

In an 8x8 pan, layer 1 1/2 cups vanilla wafer crumbs. Set aside. In a separate bowl, cream together butter, sugar and eggs until smooth. Spoon over vanilla wafer crumbs. Layer on washed raspberries. Whip cream (with granulated sugar and vanilla to taste) layer over raspberries. Top with remaining vanilla wafer crumbs.

Double Tomato Bruschetta.

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Double Tomato Bruschetta from Tamara:

6 Roma tomatoes, chopped and seeds removed

1/2 cup sun-dried tomatoes, packed in oil

3 cloves minced garlic

1/4 cup olive oil

2 T balsamic vinegar

1/4 cup fresh basil, stems removed and chopped

1/4 tsp salt

1/4 tsp ground black pepper

1 French baguette

2 cups shredded mozzarella cheese

olive oil to brush on baguette slices

Preheat oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4 inch slices. On a baking sheet, arrange the baguette slices in a single layer. (You might want to put a layer of foil on the baking sheet prior to the baguette slices). Brush a light layer of olive oil on each piece. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

Avocado, Tomato and Mango Salsa.

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Avocado, Tomato and Mango Salsa from Tamara:

1 mango - peeled, seeded and diced

1 avocado - peeled, pitted and diced

4 medium tomatoes, diced

1 jalepeno pepper, seeded and minced

1/2 cup chopped fresh cilantro

3 cloves garlic, minced

1 tsp salt

2 T fresh lime juice

1/4 cup chopped red onion

3 T olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalepeno, cilantro and garlic. Stir in the salt, lime juice, red onion and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Spinach, Blue Cheese, Pecan and Cranberry Wraps.

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Spinach, Blue Cheese, Pecan and Cranberry Wraps from Tamara:

1 - 8 oz container light spreadable cream cheese

2 T nonfat buttermilk

1/4 tsp garlic powder

1/4 tsp onion powder

4 oz package crumbled blue cheese

1/2 cup chopped toasted pecans

1/2 cup sweetened dried cranberries

8 (8 inch) flour tortillas (I use the ones you cook yourself from Costco, because that's what I usually have on hand)

1 Granny Smith apple, thinly sliced

4 cups baby spinach leaves

Directions:

1. Stir together first 4 ingredients until blended. Add in blue cheese, pecans and cranberries.

2. Spread about 1/3 cup mixture evenly over each tortilla. Layer with apple slices and spinach. (Pears, instead of apples, are also yummy!) and roll up.

3. These can be made up to 4 hours in advance and wrapped individually in plastic wrap and stored in the fridge. You can also slice into 1 inch "wheels" to serve.

spicy chicken soup.

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Spicy Chicken Soup from Tamara:

8 cups water

4 very large (Costco size) skinless, boneless chicken breast halves

1/2 tsp salt

1 tsp ground black pepper

1 tsp garlic powder

2 T dried parsley

1 T onion powder

5 cubes chicken bouillon

2 T olive oil

1 onion, chopped

3 cloves garlic, chopped

1 (16 ounce) jar chunky salsa

2 (14.5 ounce) cans peeled and diced tomatoes

1 (10.75 ounce) can condensed tomato soup

1-3 T chili powder (to taste)

1 (16 ounce) package frozen corn

1 (16 ounce) can black beans

1 (16 ounce) can kidney beans

sour cream (optional)

cheese (optional)

tortilla chips (optional)

In a large stockpot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. (I actually put the above ingredients in a crock-pot and cook on high for 3-4 hours). Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, tomato soup, chili powder, corn, beans, shredded chicken and 8 cups broth. Simmer 30 minutes.

Garnish with tortilla chips, cheese and sour cream, if desired.

Cream Cheese Caramel Rolls. {winner!}

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Cream Cheese Caramel Rolls from Tamara:

1 pkg cream cheese

3 T butter, softened

1 cup powdered sugar

2 tsp vanilla

2 cans refrigerated biscuits, 10 oz size

1/3 cup pure maple syrup

1 cup brown sugar

1 stick melted butter

chopped nuts (1/2 - 1 cup)

Roll biscuits so a little flatter. Cream together the first 4 ingredients. Put spoonful of mixture in the center of each biscuit then pinch closed.

Mix together last 4 ingredients and pour mixture on bottom of 9x13. Put seamed side of biscuits down. Follow recipe for biscuits on cook time, adding 2 to 5 minutes to start with and baking until nicely browned and no longer doughy. Take out of oven and flip over onto platter.