Friday, December 19, 2014

Sriracha Honey Glazed Nuts

These nuts are the perfect balance of spicy, sweet and salt.  So easy to make, which is great because they disappear quickly!   If you're looking for home made gifts for the season, these are perfect.   Pack them in a pretty glass jar all tied up with a festive ribbon.
photography by Paul Gelsobello Studio

Prep Time:  5 minutes
Cook Time: 25 minutes

Makes 4 cups

4 cups assorted nuts
1/3 cup FRANK'S® REDHOT® Slammin’ Sriracha Sauce
1/3 cup honey or brown sugar
Coarse salt

Preheat oven to 300ºF.  

Combine Sriracha and honey.  Add nuts and toss until evenly coated.  Arrange on lightly greased baking sheet.  Sprinkle with salt.

Bake 25 to 30 minutes, stirring twice, until deep golden.  Nuts will be sticky, but will harden as they cool.  Cool 5 to 10 minutes on baking sheet then transfer to a bowl to cool completely.  (Stir occasionally while cooling to prevent sticking)

Note: If nuts are sticky after cooling, return to oven for 5 minutes.

Recipe developed for FRANK'S® REDHOT®
Food Stylist: Catherine Palkner
Prop Stylist/Creative Direction: Lauren Dellabella

Friday, December 12, 2014

Cappuccino Hazlenut Biscotti

Here's a perfect addition to your Holiday cookie tray!
Baking them twice makes them crisp; espresso, chocolate and hazelnuts make them delicious!
 photography by Paul Gelsobello Studio

Prep Time: 20 minutes
Cook Time: 45 minutes
Makes: 32 biscotti

1 can Baker's Joy¨ non-stick spray with flour
2 cups all purpose flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 egg yolk
1/3 cup strong brewed espresso, cooled
1 Tbsp. milk
1 tsp. vanilla
3/4 coarsely chopped  hazelnuts, 
1 cup bittersweet chocolate chips
1egg, beaten with 1 teaspoon water (optional)

Preheat oven to 350˚F.  Spray baking sheet with Baker's Joy spray.

Combine flour, sugar, baking soda, baking powder, salt, cinnamon and cloves in a large bowl of electric mixer fitted with paddle attachment.

Combine egg yolk, espresso, milk and vanilla.  With mixer running, pour liquid mixture into flour mixture beating until a dough forms.  With mixer on low speed add hazelnuts and chips and mix, just until combined.

Turn dough onto floured surface and knead lightly.  Halve dough and form each half into a flattish 12 x 2- inch log.   Arrange logs on baking sheet and brush with egg wash if desired.  Bake 35 minutes.  Remove from oven and gently transfer loaves to cutting board.  Cut into ¾- inch thick slices.  Arrange biscotti,  cut sides down, on baking sheet.  Bake 10 minutes, turning once.   Remove to wire rack and cool completely.  Store biscotti in an airtight container.

recipe developed for Baker's Joy
food stylist - Catherine Paukner
creative directions/food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

Sunday, October 26, 2014

Pork Osso Buco

Traditionally made with veal shank, pork loin chops are a great inexpensive substitute.  Cook this dish low and slow for rich flavor and tender meat.

Prep Time:  15 minutes
Cook Time:  1 hour 40 minutes
Makes 4 servings

2 tablespoons all-purpose flour
Salt and pepper
4 boneless pork loin chops, about 1½ to 2 inches thick
2 tablespoons olive oil
1 large onion, sliced
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, sliced
½ cup white wine
3 cups Emeril’s Organic Beef Stock
3 tablespoons tomato paste
3/4 teaspoon dried thyme leaves

Mix flour with ¼ teaspoon each salt and pepper.  Coat pork chops in flour.  Heat oil in large, deep skillet over medium heat and brown chops.  Remove and set aside.

Add onion, celery, carrot, garlic and ½ teaspoon salt and cook 5minutes or until vegetables soften, stirring occasionally.  Add wine and bring to a boil for 1 minute.  Stir in remaining ingredients.  Return pork to skillet and bring to a boil over high heat.  Reduce heat to low and simmer, covered 1½ hours or until pork is very tender.

Serve over creamy polenta or mashed potatoes, if desired.

Recipe developed for Emeril's Seasonings

Sunday, October 19, 2014

Slow Cooker French Dip

Who doesn't love a recipe that lets your slow cooker do all the work?  Just toss in a few ingredients, set the timer and you're good to go.   Beef, mushrooms, and onions simmer all day until so tender and juicy the beef will just melt in your mouth.  Serve on crusty rolls topped with melted cheese. Pure heaven!

Prep Time:  15 minutes
Cook Time: 4 hours
Makes 8 servings

1 onion, sliced
1 package (8 oz.) sliced mushrooms
3 pound beef rump or chuck roast
1 carton (32 oz.)  beef broth
3 tablespoons Worcestershire sauce 
3 cloves garlic, sliced
8 hero rolls, sliced lengthwise
16 slices provolone cheese

Arrange onion and mushrooms in slow cooker and place beef on top of vegetables.
Combine broth with Worcestershire and garlic and pour over beef and vegetables.  

Cover and cook on High 4 to 6 hours or Low 8 to 10 hours or until beef is very tender.  Remove beef and let rest 15 minutes.  Thinly slice or shred beef.  

Arrange sliced beef on rolls and top with onions and mushrooms.  Top each sandwich with 2 slices of cheese and place in 350°F oven for 2 to 3 minutes or until cheese is melted.  Serve with au jus for dipping.

More Easy & Delicious Slow Cooker recipes:

Slow Cooker Guinness Braised Beef

Slow Cooker German Style Pot Roast

Monday, October 13, 2014

Butternut Squash and Black Bean Tacos

With a chill in the air and lots of fall produce lying around the kitchen, I was inspired to whip up these butternut squash tacos for a Meatless Monday treat.  This recipe may take a little time, since peeling and dicing squash is involved, but it's worth the effort.
While this makes a fabulous and filling main dish, the squash and apple mixture also makes a great side. 

2 tablespoons vegetable oil
1 large sweet onion, sliced
1/2 teaspoon salt
1 medium butternut squash, peeled and diced (about 4 cups)
1 red pepper, diced
1 large Honey Crisp apple, diced
2 large cloves garlic, pressed
2 to 3 teaspoons ground cumin
1 can (14 oz.) black beans, rinsed and drained

Heat oil over medium heat and cook onion and salt 10 minutes, stirring occasionally or until onion is caramelized.  Remove onion and set aside.

Add squash to skillet and cook 8 minutes, stirring occasionally or until squash is tender crisp.  Add red pepper, apple, garlic and cumin and continue cooking 5 minutes, stirring occasionally or until vegetables are tender.

Stir in beans and add onions back to skillet and cook until hot.

Serve squash mixture in warm tortillas, top with shredded cabbage, crumbled queso fresco and chipotle creme.

Chipotle crema: Combine 1/4 cup nonfat Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lime juice and 1/2 teaspoon chipotle chili powder.

More Meatless Monday recipes:

Sweet Potato & Black Bean Burgers
Vegged Out Chili

Slow Cooker Moroccan Lentil and Cauliflower Soup

Sunday, October 12, 2014

Buffalo Chicken Empanadas

Fall Sundays are all about football.  Or more importantly, what we're eating while we're watching football.  Whether you're tailgating at home or in the parking lot, these Buffalo Chicken Empanda's will be a winner with the home crowd.  Fry for authentic flavor or bake for a healthier version.

Prep Time: 20 mins
Cook Time: 20 mins
Makes 10 empanadas

1 package (8 oz.) cream cheese, softened
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
1/2 cup blue cheese dressing
2 cups shredded cooked chicken
1/2 cup shredded cheddar cheese
1 package large empanada discos (10 discos)
oil for frying

Combine cream cheese, Frank's RedHot Sauce and dressing in medium bowl until blended. Stir in chicken and cheese.

Place about 1/4 cup chicken mixture in center of each disco. Fold over to form a half moon. Moisten edges with water and using fork, press edges tightly to seal. Pierce empanadas several times with knife.

Heat 1 inch of oil in deep skillet. Add empanadas in batches and fry until golden brown. Remove and drain on paper towels. Repeat with remaining empanadas. Serve with additional Frank's RedHot Sauce and/or blue cheese dressing for dipping.

Baked Empanadas: Preheat over to 425°F. Arrange empanada's on lightly greased baking sheet. Brush with lightly beaten egg. Bake 20 minutes or until golden brown.

Recipe developed for FRANK'S® REDHOT®
Food Stylist: Catherine Palkner
Prop Stylist/Creative Direction: Lauren Dellabella

A few more for the perfect tailgate:

Buffalo Cauliflower Bites
Jalapeño Popper Dip 

Pepperoni Pizza Dip 
Cheesy Bacon Dip 

Friday, October 10, 2014

Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes - made from scratch with just the right amount of sweetness and spice.   Make a big batch this weekend and freeze leftover pancakes for a quick weekday breakfast. (that is, if there are any leftover!)
 photography by Paul Gelsobello Studio

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 12 pancakes

1 can Baker's Joy non-stick spray with flour
2 cups all- purpose flour
1/4 cup brown sugar
2 tsp. pumpkin pie spice*
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups milk
1 cup canned pumpkin
1 egg
2 Tbsp. unsalted butter, melted
maple syrup

Combine flour, brown sugar, pumpkin pie spice baking powder, baking soda and salt. Combine milk, pumpkin, egg and butter and stir into flour mixture.  

Spray large skillet or griddle with Baker's Joy spray.  Heat skillet over medium heat and pour batter into skillet, using about ¼ cup for each pancake.  Cook 4 minutes or until tops are bubbly and edges are set.  Flip and cook 3 to 4 minutes until golden.  Repeat with remaining batter.  Serve with maple syrup. 

*If you don't have pumpkin pie spice use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon ground allspice and 1/4 teaspoon ground nutmeg.

recipe developed for Baker's Joy
food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

More Delicious Breakfast recipes:

Stuffed French Toast
Gluten-Free Banana Berry Muffins

Bruschetta Omelet

Sunday, October 5, 2014

Slow Cooker German Style Pot Roast

There's a chill in the air which can only mean one thing: It's time to break out the Slow Cooker!
Add this pot roast to your comfort food line-up for the winter.  Mustard and chopped dill pickle give this pot roast its unique flavor.

Prep Time: 15 minutes
Cook Time: 4 hours
8 Servings

3 to 4 lb. boneless beef rump roast
salt and pepper
1 tablespoon vegetable oil
3 carrots, sliced
2 stalks celery, sliced
1 large sweet onion, sliced
1  cup chopped dill pickle
1/2  cup  dry red wine
1/3  cup French’s Spicy Brown Mustard
2 tablespoons French’s Worcestershire Sauce
2  tablespoons all-purpose flour

Season roast with salt and pepper.   Heat oil in a large skillet over medium heat and brown roast on all sides.  Add carrots, onions, celery and pickles to slow cooker.  Arrange roast on vegetables. Combine wine, mustard and Worcestershire and pour over roast.

Cover and cook on High for 4 to 6 hours or Low for 8 to 10 hours or until beef is tender.  Remove meat from slow cooker and keep warm.

Combine flour with ¼ cup water and stir into slow cooker.  Cover and cook on High 15 minutes or until thickened.   Slice roast and serve with gravy and vegetables.

recipe developed for French's Foods
food stylist - Diane Vezza
creative direction/food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

Try some of my other favorite slow cooker recipes:

Slow Cooker Guinness Braised Beef           

Slow Cooker Black Bean Soup

  Slow Cooker Moroccan Lentil & Cauliflower Soup

Wednesday, October 1, 2014

3-Ingredient Shrimp and Salsa over Tamales

No time? No problem.
10 minutes + 3 ingredients +1 pan =  Dinner that's better and cheaper than take out!

1 pound large shrimp, peeled and deveined*
1 jar (13 oz.) Trader Joe's Cowboy Caviar - Corn, Black Bean & Pepper Salsa
2 packages (10 oz. each) Trader Joe's Cheese and Green Chile Tamales

Spray a large nonstick skillet with coconut oil spray or add a little oil to the skillet and heat over medium heat.  Add shrimp and cook 4 to 6 minutes until shrimp turn pink.

Stir in salsa and cook 2 minutes or until heated through.

Meanwhile, heat tamales in microwave according to package instructions.

Serve shrimp over tamales.

*Purchase frozen shrimp that are already peeled and deveined.  Just run them under room temperature water for a quick thaw.

I personally like to make this with these Trader Joe's products, but when I can't get to a Trader Joe's other brands work too.  Desert Pepper Black Bean and Corn Salsa is a good choice and I've also found nice frozen tamales in the supermarket.

Friday, September 26, 2014

Caramel Apple Tart

Personally I get a little apple crazy this time of year, whether it's buying them from the Farmers Market or apple picking. I have bowls of apples everywhere and sometimes need to use them up (so I can buy more of course!). This is one of my favorite ways to use's like a Caramel Apple in a pie crust. Other than peeling and slicing the apples it's not hard to throw together!

With this Caramel Apple Tart, traditional apple pie takes a twist that will take you back to your childhood.  Tart, juicy apple paired with sweet, gooey caramel - walnuts and cranberries add a grown-up touch.  

photography by Paul Gelsobello Studio

Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 12

1 can Baker's Joy non-stick spray with flour 
1 prepared pie crust
3/4 cup caramel sauce
5 large Golden Delicious or other baking apples, peeled, cored and thinly sliced
1/2 cup dried cranberries
2 Tbsp brown sugar
2 Tbsp all-purpose flour
1 tsp ground cinnamon
2 Tbsp heavy cream
1/4 cup chopped walnuts

Preheat oven to 375˚F.  Spray 10-inch tart pan with removable bottom with Baker's Joy spray.  Unroll pie crust and evenly line tart pan, gently pressing sides of dough into pan.

Spread 3/4 cup caramel sauce over bottom of crust.

Toss apples with cranberries, flour, brown sugar and cinnamon.

Arrange apple mixture over crust.  Brush top with heavy cream and sprinkle with walnuts.

Bake tart 55 minutes or until apples are tender. Cool tart to room temperature.  Drizzle with additional warm caramel sauce before serving, if desired. 

recipe developed for Baker's Joy
food stylist - Catherine Paukner
creative direction/food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

Here are a few other fall inspired recipes you might like:

           Spiced Pumpkin Pancakes

Monday, September 8, 2014

Pesto Eggplant Stacks

These eggplant stacks take advantage of the end of summer bounty from your Farmers Market.
This recipe uses fat, round heirloom eggplants that have a wonderfully mild, sweet flavor and creamy texture. Brushed with pesto then layered with Jersey tomato and the freshest mozzarella...what's not to love?!

3/4 cup quinoa flour
1 teaspoon salt
1 round eggplant (about 1-1/2 pounds), sliced in 1/2-inch thick slices
1/2 cup prepared pesto
olive oil
1 large tomato, thinly sliced
2 to 4 ounces fresh mozzarella, thinly sliced

Preheat oven to 400 degrees.  Combine quinoa flour and salt in a wide shallow bowl.  Brush eggplant slices lightly on both sides with pesto.  Dip eggplant into quinoa flour to coat lightly.

Pour 1 to 2 tablespoon olive oil into large nonstick skillet and heat over medium heat.  Add eggplant slices, 2 at a time.  Cook 3 to 4 minutes on each side, adding more oil as needed.

Arrange 2 to 3 slices eggplant on baking sheet (depends on how many slices of eggplant you have).
Top with each with tomato slices and mozzarella.  Repeat layer and finish with eggplant slice.

Stacks can be made ahead to this point.

When ready to eat, place in oven for 10 minutes, or until cheese is just melted.

Note: It's a bit difficult to give exact measurements as the number of slices that you get from your eggplant will vary.  You can adjust to your taste.  If you use a thinner eggplant, you can simply make thinner, taller stacks.

Monday, September 1, 2014

Cornmeal Crusted Flounder with Watermelon & Tomato Salsa

Watermelon and tomato are the essence of summer and when paired together are the perfect topping for lightly seasoned, crispy fish fillets.  

2 cups cormeal
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chipotle chili powder
2 teaspoons finely chopped cilantro
2 eggs
1 tablespoon milk or water
8 flounder fillets, about 1-1/2 pounds
3 to 4 tablespoons unsalted butter
Summer Watermelon & Tomato Salsa

Combine cormeal, salt, garlic powder, chipotle chili powder, and cilantro in a wide shallow bowl.  Lightly beat eggs with milk in another shallow bowl.  Season fish with salt, if desired.

Dip fish, one piece at a time, in egg mixture, then coat with cormeal mixture.

Melt 2 tablespoons butter in large nonstick skillet of medium heat.  Cook fish, a few pieces at a time, 6 to 8 minutes, turning once, until golden brown and fish flakes easily with a fork.  Add additional butter to skillet as needed.

Serve fish fillets with Summer Watermelon & Tomato Salso.

Indian Cauliflower Curry

You'll love this hearty and delicious vegetarian main dish that you get when you transform pasta sauce into something a bit more exotic with the addition of a few Indian spices.  Don't let the ingredient list scare you away, it's just a matter of measuring out some spices and chopping a few veggies.  
2 tablespoons vegetable oil
1 small onion, coarsely chopped
1/2 teaspoon salt
1 tablespoon cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon ground cardamom
1 teaspoon turmeric
2 cups pasta or tomato sauce
1 cup vegetable broth
4 cups fresh cauliflower florets
2 medium red potatoes, cut into 1-inch pieces
1 15-ounce can chick peas, drained and rinsed
1 cup frozen peas
3 tablespoons chopped fresh cilantro
Heat oil over medium heat in a 12-inch nonstick skillet.  Add onion and salt and cook until onion is tender and beginning to brown.  Add spices and cook for 1 minute stirring constantly.  Stir in sauce and broth and bring to a boil.  Add cauliflower and potatoes and bring to a boil.  Cover and simmer 10 to 15 minutes until vegetables are tender.  Stir in chick peas and peas and cook until hot.  Stir in cilantro.  If you like you can add a little lemon juice or stir in some plain nonfat yogurt.

Mexican Chicken Parmesan Enchiladas

Start with a familiar ingredient - jarred tomato sauce.  Add a few simple ingredients and transform it into something a bit more adventurous.  This is also a great way to use up leftover chicken. 

2 tablespoon vegetable oil, divided
1-1/2 pounds boneless, skinless chicken breasts, cut into about 1-inch pieces
coarse salt
1 medium onion, sliced,
1 medium red or green pepper, sliced
1 clove garlic, pressed
1 teaspoon ground cumin,
1/2 to 1 teaspoon chipotle chili powder
2 cups pasta sauce
1 cup vegetable or chicken broth
3 tablespoons chopped cilantro
3/4 cup crumbled queso fresco, divided
6 small flour tortillas

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add chicken and season with salt.  Cook chicken about 5 to 7 minutes or until lightly browned; remove from skillet. 

Add remaining tablespoon oil.  Add onion and pepper, season with a little more salt.  Cook over medium heat about 5 minutes until tender.  Stir in garlic, cumin and chipotle chili powder and cook for 1 minute, stirring constantly.  Stir in pasta sauce and broth and bring to a boil.  Simmer for 5 minutes or until chicken is thoroughly cooked.  Stir in chopped cilantro

Remove 1 cup sauce.  Spread 1/2 cup sauce on bottom of 12 x 8 inch baking dish.  Stir 1/2 cup crumbled queso fresco into remaining chicken mixture.

 Divide mixture among 6 tortillas.  Roll up and arrange in baking dish, seam side down.  Pour reserved 1/2 cup sauce down the center of the tortillas and top with remaining queso fresco.

Cover and bake 30 minutes until hot an bubbly and cheese is melted.

Sunday, August 31, 2014

Inside-Out BLT Burger

These burgers may look ordinary until you bite into them and find the hidden surprise - smoky bacon, juicy tomato and melted cheese.  Topped off with grilled onion and a secret sauce this is the ultimate summer burger!
   photography by Paul Gelsobello Studio

Prep Time:  15 minutes
Cook Time:  10 minutes
4 servings

1-1/4 lbs. ground beef
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
4 slices bacon, cooked
6 to 8 cherry tomatoes, thinly sliced
1/4 lb. Cheddar cheese, sliced, about 4 slices
1 Tbsp. ketchup
1 Tbsp. mayonnaise
2 tsp. relish
4 thick slices red onion
1 can Griller’s Joy Grilling Non-Stick Cooking Spray (High Temperature Formula)
4 hamburger buns, split and toasted if desired
Lettuce leaves

Combine ground beef, Worcestershire and salt.  Form beef mixture into 8 4-inch patties.  On center of 4 patties, layer1 piece of bacon, a few slices of tomato, and one piece of cheese.  (You will need to break bacon and cheese to fit.)  Place another patty on top and press to seal edges. 

Combine ketchup, mayonnaise and relish in small bowl.  Refrigerate until ready to use.

Spray grill grates with Griller's Joy spray and preheat grill to medium.  Place burgers and onions on grill and cook turning once, 12 to 15 minutes, or until onions are tender and burgers are cooked through.  Serve burgers on buns, top with onions, sauce and lettuce.

recipe developed for Baker's Joy
food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

Honey Lime Pork Chops with Grilled Peaches

Take advantage of summer's bounty before it's gone until next year.  Grilled peaches make this pork chop recipe extra special.  Brushing with a mixture of honey and ginger enhances the natural sweetness in the peaches.  
photography by Paul Gelsobello Studio

Prep Time: 10 minutes
Cook Time: 12 minutes
4 servings

5 Tbsp. honey, divided
1/4 cup soy sauce
3 Tbsp. lime juice
2 cloves garlic, chopped
2 tsp. fresh grated ginger, divided
2 Tbsp. butter, melted
1 can Griller’s Joy Grilling Non-Stick Cooking Spray (High Temperature Formula)
4 pork chops (3/4-inch thick)
4 peaches or pears, halved and pitted

Combine 3 tablespoons honey, soy sauce, lime juice, garlic and 1 teaspoon ginger.  Pour half of mixture over chops and marinate 30 minutes. 

Combine remaining 2 tablespoons honey, remaining 1 teaspoon ginger and melted butter.

Spray grill grates with Griller's Joy spray and preheat grill to medium.  Grill chops about 12 minutes, turning once until desired doneness, brushing with reserved honey-lime mixture.   Brush cut sides of peaches with honey-butter mixture.  Place on grill and cook 4 minutes.  Turn over and cook, brushing with honey butter mixture 4 minutes or until tender.  Serve chops with peaches.

recipe developed for Baker's Joy
food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

Thursday, August 7, 2014


Everything's better with bacon. With only 4 ingredients you can whip up this delicious dip in minutes! Loaded with crunchy bacon and cheddar cheese - hearty enough to stand up to any dipper. Try it on sandwiches, burgers, hot dogs or baked potatoes!
  photography by Paul Gelsobello Studio
2 cups shredded cheddar cheese
1 cup FRENCH’S® Spicy Brown Mustard
1 cup  mayonnaise
12 ounces bacon, cooked and crumbled
Combine all ingredients in medium bowl.   Serve with your favorite dippers.
recipe developed for French's Foods
food stylist - Catherine Paukner
creative direction/prop stylist - Lauren Dellabella