Monday, January 4, 2016

Pecan Buttermilk Fudge

Pecan Buttermilk Fudge
A confection similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.
Servings: 16
  • 1 cup pecans
  • 2 cups sugar
  • 1 cup buttermilk
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 1 tablespoon honey
  • ⅛ teaspoon kosher salt
  • Flaky sea salt
  • Preheat oven to 350°. Line a 9x5” loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.
  • Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
  • Heat sugar, buttermilk, butter, honey, and kosher salt in a medium saucepan over medium-high heat, stirring occasionally, until butter and sugar are melted, about 3 minutes. Fit saucepan with thermometer, bring mixture to a simmer and cook, stirring occasionally, until thermometer registers 238° (mixture will be pale golden and smell faintly of toffee), 6–8 minutes.
  • Immediately pour mixture into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be stiff and matte), 5–8 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth top and sprinkle with sea salt. Let sit at least 1 hour before cutting into pieces.
  • Do Ahead: Fudge can be made 1 week ahead. Store tightly wrapped at room temperature.
(Bon Appetite Magazine!)

Monday, November 30, 2015

Cioppino with Toasted Baguette

Cioppino with Toasted Baguette  


1 baguette
5 tablespoons olive oil
1 yellow onion, chopped
6 cloves garlic, minced
1/4 teaspoon red pepper flakes, to taste
1 can tomato, diced
1 bottle clam juice
1 cup white wine
2 tablespoons basil, chopped
8 mussels
16 24 littleneck or cherrystone, clams
8 Sea Scallops
8 shrimp, shell on
1 pound cracked, crab leg, thawed if frozen

Preheat the oven to 400.
In a Dutch oven warm 2 tablespoons olive oil over medium-high heat. Add the onions and saute just until translucent, about 1 minute.
Add the garlic and red pepper flakes and saute for 30 seconds.
Add the tomatoes and their juices, the clam juice, wine, parsley and basil. Bring the mixture to a boil.
Add all of the shellfish, discarding any mussels or clams that do not close to the touch. Cover, reduce the heat to low and cook until the mussels and clams have opened and the scallops and shrimp are opaque throughout, about 10 minutes. Discard any mussels or clams that failed to open.
Ladle the stew into individual bowls. Garnish with the parsley.

Sunday, November 29, 2015

Onion Jam

  • 3 large Red or Spanish onions
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • Olive-oil, cooking spray
  1. Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch-thick pieces.
  2. Coat a 13-inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.
  3. Add sugar; re-cover. Cook, stirring occasionally, until onions are deep golden, 20 to 30 minutes. Add 1/4 cup water; stir with a wooden spoon to dislodge any brown bits.
  4. Cover, and cook until dark brown, 20 to 30 minutes. Add balsamic vinegar and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store, refrigerated, in an airtight container up to 1 week.

Monday, November 23, 2015

Easy Turkey Bolognese

Easy Turkey Bolognese


1/4 cup extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey
3 cups marinara sauce (in jar or fresh)
1/4 cup chopped fresh basil leaves
1 pound spaghetti or favorite pasta
Freshly grated Parmesan


Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes.

Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and heat through about 2-3 minutes.

Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 10-15 minutes, stirring often. Sprinkle in the basil. Season the sauce, to taste, with salt and pepper.

While the sauce is simmering, cook the spaghetti in a large pot of boiling salted water.  Drain and add the pasta to the sauce and toss to coat. Sprinkle with Parmesan and serve.

Saturday, September 5, 2015

Are you Ready to Air Fry! Top Customer Rated!

 "In the Kitchen" Air Fryer Cookbook by Allison Waggoner

The reviews are in and the are all 5 stars!!!
 Order Yours Today
Put your Air Fryer to good use with some handy and delicious recipes from our very own Allison Waggoner! "In the Kitchen" Air Fryer Cookbook is choc-a-block full of healthy and yummy recipes - universal recipes for all types of Air Fryers. The recipes work with any model of air fryer, convection and induction air cooking. The book has over 100 recipes - simple and easy dishes from breakfast to desserts!
This cookbook is your complete Air Fry cooking guide - it takes you step by step to create, not only the recipes in the book, but all of your favorites. The frequently asked question guide section answers all your questions about air frying, and a variety of recipes - everything from award winning Buffalo Wings to the perfect French fry, Biscuit Beignets with Praline Sauce, Maple Glazed Donuts, Vegetable and Kale Chips, Soy Salmon Steaks, Taco Cups, Pizza Rolls, Island Coconut Shrimp, Torn Bread Salad, Southern Buttermilk Fried Chicken, Chocolate Lava Cakes, Lemon Sponge Cake, Pecan Pie Bread Pudding and much more! Foods you love without the grease.
Healthy cooking means a healthy you!
Additional Information:
  • Dimensions: 7-1/4"L x 9-1/4"H x 1/2"W
  • Book Binding: Hardback; image wrap with smooth, glossy finish
  • Page Count: 151 pages, full color, 102 recipes
  • ISBN Number: 978-1-4621-1809-0
  • Country of Origin: USA

In Her Own Words:
"When I gather with my family and friends to celebrate birthdays, anniversaries, graduations,and Sunday mornings with the crossword, we celebrate with food. In a fast-moving world, I try to stop for a moment each day and be thankful over a delicious meal. I grew up in a home where my mom's Sunday night dinner was a time I looked forward to all week. My mom is kind, driven, and inspiring. She is thankful for every moment with her children and grandchildren and that love always comes across in her cooking. In culinary school, I was lucky enough to have amazing mentors. They taught me to appreciate ingredients that sometimes would have been overlooked. I realized in my classes that the serenity one feels when doing something they love and appreciate could bring them peace."
"Today, I love going to the market, finding fresh fruits and vegetables, and coming home to cook for my family and friends. Finding tomatoes that are so ripe they are sweet. Smelling fresh breads, knowing the dedication and soul that went into the twelve-hour baking process. It is, for me, an unapologetic way of finding a balance in my hectic life. I am blessed that I get to share those experiences with my daughter, Jordon. She reminds me of the lessons my mother taught me. Be kind, give love and share laughter. Growing up, I learned that one person alone does not make a conversation, nor does a tomato make a sauce. So invite a friend."