Easy Homemade Caramel

INGREDIENTS    

• 1 stick unsalted butter
• ¼ cup heavy whipping cream
• 1 packed cup light brown sugar
• ½ teaspoon sea salt   

DIRECTIONS   

1. Add the butter, cream, and brown sugar to a medium-size saucepot.
2. Heat over low to medium heat while continuing to whisk until slightly boiling and smooth, which takes about 5 minutes.
3. Finish by stirring in salt and serve.

Recipe Author: Billy Parisi

Arancini Balls with Peas

INGREDIENTS      

• 8 cups pre-made chilled risotto
• 4 oz. fontina cheese cut into small ½ inch chunks
• ¾ cup thawed peas
• 1 cup all-purpose flour
• 3 whisked large eggs
• 2 cups bread crumbs
• sea salt and pepper to taste
• 2 cups Mariana sauce
• canola oil for frying   

DIRECTIONS   

1. Heat some canola oil in a medium-size pot over medium heat to 350°F.
2. Take about 3-4 tablespoons of cold risotto in your hand and flatten it out a bit.
3. Next, add about 3-4 chunks of cheese and 8-10 peas.
4. Take another 2-3 tablespoons of cold risotto and cover the cheese and peas and then form into a ball using both hands. Repeat until all of the ingredients have been used.
5. In a medium-size pan mix together the flour, salt, and pepper and set aside. In a separate medium-size pan mix together the whisked eggs, salt, and pepper and set aside. In another separate medium-size pan mix together the breadcrumbs, salt, and pepper and set aside.

To bread, the arancini:

1. Place one of the balls into the seasoned flour and move around until completely coated.
2. Add it to the seasoned egg mixture and dredge until coated. Lastly, add it to the seasoned breadcrumbs and move around until the arancini ball is completely coated in breadcrumbs. Set aside and repeat until all the arancini balls have been breaded.
3. Place a few of the arancini balls into the hot oil and cook for 6-8 minutes or until golden brown and the cheese has melted in the center. Cook in batches so they don’t clump together and drain on a paper towel.
4. Serve alongside Mariana sauce.

Recipe Author: Billy Parisi

Lemon Mousse

INGREDIENTS     

• 8 oz. white chocolate,  chopped
• ⅓ cup lemon juice
• 1 cup heavy whipping cream cold   

DIRECTIONS     

1. In a microwave-safe bowl or stovetop, melt your white chocolate.
2. Add the lemon juice and whisk vigorously until combined. Refrigerate for 20 minutes.
3. In the bowl of an electric mixer or using a hand mixer, beat the cream on medium speed until soft peaks form.
4. Gently fold the whipped cream into the chocolate and lemon mix. Cover the bowl and refrigerate for at least two hours.
5. Once set, distribute the mixture amongst eight serving glasses or bowls.

Recipe Author: The Big Mans World

Spinach and Ricotta Lasagna

INGREDIENTS     

• 3 T. olive oil + 1 T. olive oil
• 1½ cups coarsely chopped onions
• 1½ tablespoons coarsely chopped garlic
• One 28-ounce can diced tomatoes
• 1½ cups water
• 1 t. salt
• 1 t. freshly ground black pepper
• One 1-pound bag baby spinach
• ⅛ teaspoon freshly grated nutmeg
• 1 pound ricotta cheese1 pound ricotta cheese
• 3 large eggs
• ¼ cups minced scallions
• ¼ cup minced fresh parsley
• One 9-ounce box preboiled (no-cook) lasagna noodles (16 sheets, about 7 by 3½  inches)
• 1 cup grated Gruyere or Emmenthaler cheese 
• ¼ cup parmesan cheese   

DIRECTIONS     

For the sauce: 

1. Heat the oil in a large saucepan. Add the onions and cook over high heat, stirring occasionally, for about 3 minutes. Add the rest of the ingredients, bring to a boil, and boil gently, uncovered, for 5 minutes. Set aside.

For the spinach: 

1. Poke a few holes in the bag of spinach with the point of a knife and cook in a microwave oven for 4 minutes. The spinach should be wilted and soft. Transfer to a bowl and mix in the nutmeg, olive oil, salt, and pepper. Set aside.

For the ricotta filling: 

1. Mix all the ingredients well with a whisk in a bowl until smooth. Set aside.

To assemble and bake the dish: 

1. Preheat oven to 350°F. 
2. Pour about 1½ cups of the tomato sauce into the bottom of a 9-by-13-inch baking dish (about 2 inches deep). Arrange 4 sheets of the lasagna crosswise on top, overlapping them slightly. Spread half the ricotta mixture on top of the lasagna and top with another 4 sheets.
3. Spread the spinach mixture on top and cover with 4 more sheets. Spread the remaining ricotta mixture on top and cover with the last 4 lasagna sheets.
4. Pour the remaining tomato sauce on top and around the edges of the dish. (It may seem like a lot of tomato sauce, but it is needed.)
5. Finally, sprinkle both grated cheeses all over the top.

Recipe Author: Jacques Pepin Heart & Soul in the Kitchen

Recipe Image: Carve Your Craving

Potato Salad Primavera

INGREDIENTS   

• ½ lbs. baby red potatoes, halved or quartered if large
• 1 bunch asparagus, trimmed and thinly sliced on the bias
• 4 oz. sugar snap peas, trimmed and thinly sliced on the bias
• ¼ cup white wine vinegar
• 3 T. country Dijon mustard
• ½ shallot, minced
• ⅓ cup extra-virgin olive oil
• salt and pepper to taste
• ¼ cup chopped fresh parsley
• 2 T. chopped fresh chives   

DIRECTIONS   

1. Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until tender but still holding their shape, 10 to 12 minutes. Drain, then spread out on a baking sheet to cool slightly, about 20 minutes.
2. While the potatoes cook, bring a medium saucepan of salted water to a boil. Add the asparagus and peas and cook until bright green and crisp-tender, about 30 seconds. Drain, then immediately run under cold water to cool. Transfer to a towel-lined plate and blot dry.
3. Whisk together the vinegar, mustard and shallot in a large bowl. Whisk in the olive oil until smooth. Add the potatoes, asparagus and peas, tossing to coat; season with salt and pepper. Add half of the chopped herbs and toss, then sprinkle the remaining herbs on top.

Recipe Author: Food Network

Artichoke-Potato Gratin

INGREDIENTS  

• 1 T. extra-virgin olive oil
• 1 medium leek, white and light green parts only, diagonally sliced ½ inch thick
• 1½ cups heavy cream
• 1 cup reduced-fat milk, divided
• ½ t. salt
• 1 T. cornstarch
• 2 cups finely grated Parmesan cheese, divided
• 1 (14 ounce) can artichoke hearts, rinsed
• 2 ½ pounds russet potatoes, peeled and sliced ⅛ inch thick
• ¾ teaspoon ground pepper
• 2 T. capers, rinsed and patted dry

DIRECTIONS  

1. Preheat oven to 325°F. 
2. Coat a 9-by-13-inch baking dish with cooking spray.
3. Heat oil in a medium skillet over medium-high heat. Add leek and cook, stirring, until wilted and browned in a few spots, 2 to 3 minutes. Transfer to a plate to cool.
4. Combine cream, ¾ cup milk and salt in a medium saucepan and heat over medium heat until steaming. Whisk the remaining ¼ cup milk and cornstarch in a small bowl until smooth. Whisk the cornstarch mixture into the cream mixture and cook, whisking, until slightly thickened, 2 to 3 minutes. Remove from heat. Add 1¾ cups Parmesan and stir until melted.
5. Coarsely chop artichokes and pat dry. Arrange one-fourth of the potatoes in the prepared baking dish. Season with ¼ t. pepper and top with half the artichokes. Layer on another fourth of the potatoes, half of the leek and half the capers. Layer on another fourth of the potatoes and season with ¼ t. pepper. Top with the remaining leek, artichokes, capers and potatoes and season with the remaining ¼ t. pepper. Pour the cheese sauce over the top and press with the back of a wooden spoon. Sprinkle with the remaining ¼ cup Parmesan.
6. Bake until the top is golden brown and the potatoes are tender, about 1 hour 25 minutes. Let stand at room temperature for 10 minutes before serving.

Recipe Author: Eating Well

French Onion Chicken

 
INGREDIENTS  

• 4 (8-oz.) boneless, skinless chicken breasts
• 1 cup sour cream
• 2 Tbsp. granulated onion
• 1 Tbsp. granulated garlic
• ¼ cup unsalted butter, divided
• 3 sweet onions (about 2 lbs. total), sliced into ¼-in.-thick rings
• 2 Tbsp. canola oil
• 1¼ tsp. kosher salt1
• ½ tsp. black pepper
• 1½ Tbsp. all-purpose flour
• 2 cups low-sodium beef stock
• 4 oz. sourdough baguette, sliced ½-in. thick
• 6 oz. Gruyère cheese, shredded (about 1½ cups)
• 6 oz. Provolone cheese, shredded (about 1½ cups)
• 3 Tbsp. chopped chives

DIRECTIONS  

1. Place chicken breasts between two large sheets of plastic wrap; lightly pound thick end with a meat mallet to tenderize, and even out to about ¾-inch thick. Stir together sour cream, granulated onion and granulated garlic in a large bowl. Add chicken; toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
2. Preheat the oven to 400°F.
3. Melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Add onions; cook, stirring occasionally, until golden brown and soft, about 20 minutes. Remove onions from skillet, and set aside.
4. Wipe skillet clean; heat oil and remaining 2 tablespoons butter over medium. Remove chicken from mixture, and pat with paper towels. Sprinkle chicken evenly with salt and pepper.
5. Add chicken to skillet; cook until golden brown, 3 to 5 minutes. Flip chicken; cook until golden, about 2 more minutes. Remove from skillet; set aside.
6. Sprinkle flour into skillet, and using a wooden spoon, scrape up any brown bits on bottom. Cook flour, stirring often, to make a dark (peanut butter colored) roux, 1 to 2 minutes. Whisk in beef stock, whisking constantly to combine. Bring to a simmer.
7. Return half of the caramelized onions to skillet, and spread out evenly. Return chicken to skillet on top of onions, spaced out evenly. Top with remaining onions.
8. Arrange baguette slices on top, covering evenly and completely. Sprinkle with shredded cheeses, and place skillet on an aluminum foil-lined rimmed baking sheet. Bake in preheated oven until golden brown and bubbly, 15 to 20 minutes. Sprinkle with chives, and serve immediately.

Recipe Author: People.com

Bruschetta Chicken

 INGREDIENTS 

• 4 T. extra-virgin olive oil
• Juice of 1 lemon, divided
• Kosher salt
• Freshly ground black pepper
• 1 t. Italian seasoning or dried oregano
• 4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
• 3 slicing tomatoes, chopped
• 2 cloves garlic, minced
• 1 T. freshly chopped basil
• 4 slices mozzarella
• Freshly grated Parmesan, for serving   

DIRECTIONS

1. In a small bowl, combine oil, half the lemon juice, 1 t. salt, ¼ t. pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
2. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked, about 5 to 7 minutes per side.
3. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture. 
4. Garnish with Parmesan and serve.

Recipe Author: Delish