8 medium ripe tomatoes
1 3/4 tsp salt
1 cup millet
2 cups chicken or vegetable stock
1 small shallot, finely diced
4 oz goat cheese, crumbled
1/2 cup olive oil
3 Tbsp lightly toasted pine nuts
1 Tbsp basil, chiffonade
1 Tbsp chopped fresh parsley leaves
2 tsp chopped fresh chives
1 1/2 tsp lemon zest
1/4 tsp fresh ground white pepper
1/4 cup grated Parmesan cheese
Preheat oven to 500 degrees F.
Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside; slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet. Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet. Set aside.
In a medium saucepan, over medium-high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan. Remove from heat and add the chicken stock, shallot and remaining teaspoon of salt. Bring to a boil. Reduce the heat, cover and cook over medium-low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.
Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, pine nuts, basil, parsley, chives, lemon zest and white pepper.
Drain any liquid that has been released from the tomatoes; dry the sheet pan. Turn tomatoes so the hollow side faces up and roast the tomatoes in the oven for 5 to 7 minutes or until the skin begins to turn brown and slightly blister. Remove the tomatoes from the oven and let cool slightly. Turn the oven down to 350 degrees F.
Evenly divide the filling among the tomatoes. Sprinkle with the Parmesan and bake in the oven until heated through, about 5 minutes.
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1 Tbsp kosher salt
2 tsp black pepper
2 tsp italian seasonings
2 tsp paprika
2 tsp finely grated lemon zest
1 tsp garlic powder
1 whole chicken (about 3 1/2 lbs)
1 can ale or beer
Mix spices and rub on chicken, including inside. Let stand on wire rack for a few hours. Set chicken on open beer can 2/3 full. Turn off center burner, place chicken over the center burner. (or charcoal grill – charcoal-less part of grill). Cover and cook until brown and coked through, 50 – 60 mins
Let rest for 10 mins before carving
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2 heads of broccoli cut into florets
6 slices of bacon
2 Tbsp chopped red onion
1/2 cup toasted sesame seeds
* (toast in oven 300° for 5 mins or in a ramekin w/pat of butter in microwave for minute)
1/2 cup raisins
1/4 cup mayo
1 1/2 tsp cider vinegar
TOSS and chill
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1/2 lb large mushrooms
2 Tbsp butter
4 Tbsp grated swiss
1/4 cup bread crumbs
1 clove minced garlic
1 Tbsp grated onion
Heavy cream or chicken broth
- Mince and saute mushroom stems
- Toss w/other ingredients
- Add enough cream or broth for good texture
- Saute mushroom caps til tender and browned
- Stuff, dot with butter
- Bake at 350° for 15 mins
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2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
1 Tbsp grated orange rind
1/2 cup butter, cut up
2/3 cup buttermilk
1 cup dried cranberries
1 Tbsp milk
1 Tbsp sugar
- Combine first 6 ingredients, cut in butter with a pastry blender utnil mixure is crumbly. Add buttermilk and dried cranberries, stirring just til moistened.
- Turn dough out onto a lightly floured surface; knead 5 – 6 times. Pat into 8 inch circle. Cut into 8 wedges, and place one inch apart on a lightly greased baking sheet. Brush with milk and sprinkle with 1 Tbsp sugar.
- Bake at 425° for 15 mins or untiil scones are golden brown.
- 8 servings
(If you cannot find buttermilk, try these buttermilk substitutes)
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1 lb chicken breasts pounded thin
6 large eggs, lightly beaten
1 cup flour
1/2 cup mixed fresh parsley, rosemary, and thyme sprigs
3 Tbsp unsalted butter, softened
1 to 2 Tbsp fresh lemon juice
1 – 2 lemons sliced
1 chicken bouillon cube or packet
2 Tbsp finely chopped fresh parsley
- Pound chicken breasts thin in between 2 sheets of wax paper or plastic wrap: add a few droplets of water to the paper and pound with rolling pin or meat mallet.
- Make an egg wash with the eggs and water
- Mix flour, salt, pepper and parsley
- Dip chicken in egg wash, then flour mixture
- Saute in oil until light brown
- Remove from pan and drain
- In same pan add 1 cup water, lemon juice, buillon, s&p, thicken – add softened butter as you remove from heat
- Arrange chicken in baking pan – pour sauce over the top, and top with lemon slices
- Bake at 350° for 20 minutes
- Meanwhile heat about 2 inches vegetable oil in a small deep saucepan over medium-high heat until a deep-fat thermometer registers 350 degrees F. Working in batches, drop mixed herbs, patted very dry, a small handful at a time and fry until crisp, about 10 seconds. They will bubble up furiously. Drain on paper towels and sprinkle with salt.
- top cooked chicken with fried herbs – serve
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– 3 packages of nonfat dry milk powder (25.6 oz ea)
– 6 cups miniature marshmallows
– 1 16 oz container hersheys cocoa
– 1 jar of malted milk powder
– 3 cups of sifted confectioners sugar
– 3/4 cup non-dairy powdered creamer
– 1/2 tsp salt
In a large bowl combine all ingredients. Stir until well blended. Store in a cool dry place. INCLUDE SERVING INSTRUCTIONS WITH GIFT
20 cups of mix. (10 gifts of 2 cups each) Put 2 cups of mix into a baggie, along with instructions.
To Serve: Pour 6 ounces of hot water over 1/3 cup of cocoa mix. Stir until blended.
Cute gift idea: Set baggie of cocoa in a coffee mug as a gift. Or make gift bag with instructions below.
For each bag you need a white lunch bag, orange and black craft foam, 2 black buttons, a silk flower, 4.5″ of plaid ribbon.
Tracing paper, glue gun, glue stick and a black sharpie are additional supplies needed.
- Center a saucer over the top of a flattened bag, Draw around to make a curved edge. Cut along line. Fold top of bag 3.5″ to front.
- Glue buttons 1″ apart for eyes near top fold
- Draw mouth dots with sharpie
- Cut out foam in hat and carrot nose shape and glue onto bag
- Glue ribbon to hat and top with flower.
- Place cocoa gift into bag and glue shut.
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2 tablespoons butter
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla extract
1/3 cup confectioners’ sugar
- Preheat oven to 350 degrees.
- In a 9x9x2 inch baking pan, melt the butter or margarine.
- Stir together the brown sugar, nuts, flour and salt.
- Add the eggs and vanilla.
- Pour the flour and egg mixture oven the melted butter. DO NOT STIR!
- Bake at 350 degrees for 20 to 25 minutes.
- Sift confectioners sugar over top.
- Placed waxed paper under wire rack, immediately invert pan onto rack.
- Let bars cool then dust again with confectioners’ sugar.
- Cut into squares.
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