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Jammy Cornmeal Nut Cookies

These are crunchy and jammy delights. A dash or coarse cornmeal gives them crackle, nuts give them flavor and jam gives them comfort. They are especially easy to prepare last minute, because the butter should be refrigerator-cold (no waiting for butter to get to room temperature!), so they are a go-to recipe for last minute cookie needs! 1/3 cup mixed nuts (or nuts of choice) 1/3 cup sugar 1-1/4 cup flour 1/4 tsp salt 1/4 cup coarse cornmeal (polenta) 1 stick cold butter, cut into 20-24 cubes 1 egg, well beaten 1 Tsp vanilla ~1 Tbsp ice water, or as needed 1/3 cup raspberry (or favorite) jam Confectioner’s sugar for garnish Preheat oven to 350F. Carefully pulse the mixed nuts in a food processor about a dozen times or so, until coarse chunks (size good for cookies), but not a floury meal. Remove to a bowl. Add the next group of ingredients to the food processor and pulse a few times to mix. Add the cold butter and pulse 12-15 times, just to incorporate the butter - you should still hav...
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Shellfish Pasta

This is definitely a crowd pleaser. I have made this for so many people who love shellfish and I enjoyed every single ahhhhh! There are so many great variations - every time I make this it is different and wonderful. Have fun and make it your own, you basically can'y go wrong. 4 Tbsp butter plus 1 Tbsp olive oil 1 large leek, cleaned and diced 1 onion, diced 1 jalapeño pepper, seeded and sliced 1 link Andouille sausage, diced (or bacon or pancetta, or Italian sausage) 4 cloves garlic, minced 2 lb fresh mussels 8 littleneck clams 1/2 lb bay scallops, haved 1 cup dry white wine 1/2 lb shrimp, peeled and deveined 2 Tbsp sundried tomatoes, minced (or 2 plum tomatoes, halved and then quartered, or 1 pint grape tomatoes) 1/2 lb favorite pasta 1 Tbsp capers, drained Palmful fresh parsley, minced Get a medium pot of well-salted water to the boil for the pasta. In a very large skillet (which has a good lid) melt the butter in the olive oil. Sauté the leek, onion, peppers and sausage in the ...
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Kale Chips Caline

My sister-in-law taught me this super snack. You can't argue with how good and healthy. Add whatever seasonings you like - perhaps brewer's yeast or finely grated parmesan. This is yours to customize and enjoy - healthfully! 4-6 cups trimmed kale leaves, cleaned (see Cook’s Notes) 2 Tbsp olive oil 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp sweet paprika 1/4 tsp crushed red pepper flakes, or to taste 1/4 tsp kosher salt Preheat oven to 425F. Toss the kale with the oil and remaining spices. Spread about a large baking sheet. I used a large pizza pan with holes: you could use a sheet pan. I think the ‘holed’ pizza pan works well because it makes a very crispy kale upside and downside. Roast for 5 minutes. Turn oven down to 400F. Toss the kale (it could look a bit wilted now, but no worries). Roast at 400F another 5 minutes. I shake it once during the 5 minutes. Turn oven off and open door. Shake it (or turn with tongs) well. Let the kale rest a good 5 minutes with the door...
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Dilly Scrambled Egg Avocado Toast

Here is a delicious version of an avocado toast open faced sandwich - great for breaakfast or brunch. 2 eggs 2 tsp half and half (or milk) 1/8 tsp dried dill 1/8 tsp garlic powder 1 piece whole wheat bread 2 Tbsp butter, divided 1/3 cup mozzarella (or other favorite meltable) cheese, grated 1/4 avocado, sliced Favorite hot sauce, to taste Whisk together the eggs with the half-and-half, dill and garlic powder. Salt and pepper lightly to taste. Set the bread to toast in a toaster. Heat broiler (I used a toaster oven). Meanwhile, heat small skillet over medium heat and add 1 tablespoon of the butter. When the butter has melted, add the eggs and allow to set for about 30-60 seconds. Start stirring the eggs, tilting the pan to distribute the uncooked portion about the pan. When the eggs begin to set, but are still wet, remove pan from burner. The eggs will continue to cook from the residual heat in the pan. Butter the toast with the remaining butter. Top with the eggs and cheese. Place on a...
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Beef Tacos

I love all kinds of tacos, and most people find them festive, and fun to assemble themselves. A taco bar is fun for a party or just a fun family dinner. I used crispy corn tacos here, but you can use soft tortillas (street vendor size) as you like. There are a million ways to make tacos and here is one quick an popular way. The more toppings you offer, the better! 1 medium onion, diced 1 small red pepper, diced 1 jalapeño pepper, minced 4 cloves garlic, minced 1 tsp dried oregano 1 tsp crushed red pepper flakes 1 lb ground beef (I used 100% grass fed, 85% lean) 1 can petite diced tomatoes (I used a southwestern flavored variety), undrained 1 can chili beans in sauce (un-drained) 1 Tbsp chili powder 1 tsp ground cumin 1 Tbsp Worcestershire sauce 12 corn taco shells 1/3 lb sharp cheddar cheese, freshly grated 2 plum tomatoes, diced 2 green onions, sliced Palmful fresh cilantro leaves, minced (if desired) Sour cream (or plain Greek yogurt) 2 limes, quartered Favorite hot sauce In a large ...
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Chicken Piccata

This is a delicious way to prepare chicken, simply with lemon, wine and capers. A very quick weeknight dish which pops with flavor. I love to serve this over pasta, but you choose your sides. I sometimes lightly coat the chicken with flour when making a chicken piccata, but here I marinated the chicken in the lemon and wine for added flavor, and didn't want to coat the wet chicken with the flour.  Either way you can't go wrong! 2 chicken breasts 2 lemons 1/2 cup dry white wine 2 tsp herbs de Provence, or other dried herb mix 2 cloves garlic, minced 2 Tbsp butter plus 1 Tbsp olive oil 4 Tbsp butter, cubed and tossed with a dash flour (keep cold) 2 Tbsp capers Palmful, fresh parsley, minced Either slice the breasts in half lengthwise or pound breasts to about 1/4-inch thick. Remove the zest from one of the lemons and set aside. Juice that lemon and slice the second lemon. Add the lemon juice, zest, wine, herbs and garlic into a shallow casserole just big enough to fit the pounded...
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