Saturday, December 31, 2011

Mixed Fruit & Brown Sugar Oatmeal

Mixed Fruit and Brown Sugar Oatmeal
A classic hot oatmeal with dried fruit and brown sugar by Lacey Johnston.
Serves 2

  • 1 cup Gluten Free Old Fashioned Rolled Oats
  • 1/4 tsp Kosher Salt
  • 2 cups Water
  • 1 tbsp Dried Cranberries
  • 1 tbsp Golden Raisins
  • 1 tbsp Dried Cherries
  • 1 tbsp Dried Blueberries
  • 2 Dried Prunes, chopped
  1. In a tall pot, bring water and salt to a boil, add oats and reduce heat to a simmer (caution as oats will rise in pot, keep an eye on it).
  2. Cook 12 - 20 minutes or until desired consistency, stirring occasionally.
  3. Cover and remove from heat, let stand 3 minutes.
  4. Add brown sugar and fruit, serve.

Fluffy Cheesecake

Fluffy Cheesecake
This is a simple, no-bake cheesecake by my best friend Marchelle.  Not a traditional cheesecake, as the texture is much more fluffy and light, serve as is or with a berry topping.
Makes 2 pies

  • 8 oz. Cream Cheese
  • 8 oz. Sweetened Condensed Milk 
  • 1 tsp Vanilla
  • 1/3 cup Lemon Juice
  • 1 pint Heavy Whipping Cream
  • 1 Graham Cracker Crust
  1. In a large bowl, cream cheese with an electric mixer until fluffy.
  2. Add condensed milk, vanilla and lemon juice, mix till smooth and set aside.
  3. In a separate bowl, whip heavy cream till soft peaks form (for best results, refrigerate metal bowl and whisks before hand).
  4. Gently fold whipped cream into cream cheese filling, till combined.
  5. Pour into crusts, refrigerate overnight to set. 
  6. Top with fresh berries before serving (if desired).

Thursday, December 15, 2011

Iced Oatmeal Raisin Chocolate Chunk Cookies

Oatmeal Raisin Chocolate Chunk Cookies with Brown Butter Icing
A classic oatmeal cookie with chocolate chips, raisins and brown butter icing by Lacey Johnston (icing by Paula Deen).
Makes 30 - 40 cookies.

  • 3/4 cup Salted Butter, softened
  • 1 cup Brown Sugar, packed
  • 1/2 cup Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Ground Cloves
  • 2 Eggs
  • 1 tsp Vanilla
  • 1 3/4 cup All-Purpose Flour
  • 2 cups Quick Cooking Oats
  • 1/2 cup Golden Raisins
  • 1/2 cup Dark Chocolate Chunks
  • 2 tbsp Whole Milk
  1. Preheat oven to 375* degrees F.
  2. In a large mixing bowl, beat butter with an electric mixer till fluffy (about 1 minute).
  3. Add brown sugar, sugar, baking powder, baking soda, cinnamon and cloves, mix till combined.
  4. Add eggs and vanilla, mix till combined.
  5. Beat in half the flour, mix till combined.
  6. Add the other half of the flour, mix till combined (batter will be thick).
  7. Add milk and fold in oats with wooden spoon.
  8. Fold in raisins and chocolate chunks.
  9. Using two spoons, place spoonful's on ungreased cookie sheet 2" apart.
  10. Baking for 8 - 10 minutes or until edges just begin to brown (overcooking will result in dry, hard cookies).
  11. Let cool on wire rack.
  12. Meanwhile, for icing, melt 1/4 cup butter in a saucepan over medium-high heat. 
  13. Cook till golden, stirring frequently, about 3 - 5 minutes.
  14. Remove from heat, add 1 1/2 cups powdered sugar (best if sifted), 1 tbsp vanilla and 2 tbsp water.
  15. Whisk till smooth and drizzling consistency, add more water if necessary.
  16. Drizzle over the top of cooled cookies.

Wednesday, December 14, 2011

Braised Pork with Rosemary Sugar and Cranberry Relish

Braised pork with rosemary sugar and cranberry relish
A very festive dish, in both cooking and presentation with a pork tenderloin with a rosemary sugar rub and orange cranberry relish by Lacey Johnston.
Serves 4

  • 1 lb. Pork Tenderloin
  • 1/2 cup Sugar
  • 1 tbsp Fresh Rosemary, minced
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Ground Ginger
  • 1 tbsp Coconut Oil
  • 6 cloves Garlic, peeled and cut in half
  • 8 Green Onions, cut into 2" lengths
  • 2 Carrots, cut into matchsticks (optional)
  • 12 oz. Cranberries (fresh or frozen)
  • 2/3 cup Orange Juice
  • 1 Bay Leaf
  1. Preheat oven to 350* degrees F.
  2. In a large bowl, stir together 1/4 cup of the sugar, rosemary, salt, pepper and ginger.
  3. Add the pork, turn to coat, rub well with rosemary sugar.
  4. Meanwhile, in a non-stick Dutch oven or roasting pan, heat the coconut oil over medium-high heat.
  5. Add the pork to the pan, along with the garlic, cook 2 minutes per side (for 4 turns), remove pork and set aside on plate.
  6. Add the scallions and carrots to the pan, cook for 3 minutes or until the carrots begin to color (if skipping the carrots, add scallions for 30 seconds, stirring frequently).
  7. Stir the remaining 1/4 cup sugar, cranberries, orange juice and bay leaf into the pan, bring to a boil.
  8. Return the pork to the pan, reduce to a simmer, cover with lid or foil (if using roasting pan).
  9. Bake for 30 minutes or until pork is 160* degrees internally.
  10. Remove pork from pan and let rest for 5 - 10 minutes before slicing.
  11. Remove and discard the bay leaf, slice pork into 1" rounds.
  12. Serve the pork with carrots and top with cranberry relish.
Pork prior to baking in oven - without carrots

Monday, December 5, 2011

Porcini & Asparagus Penne

Porcini & Asparagus Penne
A simple pasta dish with earthy vegetables, lightly tossed in a garlic Parmesan sauce by Lacey Johnston.
Serves 2

  • 1/2 cup Porcini Mushrooms, thinly sliced
  • 1/2 cup Asparagus, cut into 1" pieces
  • 2 cups Penne
  • 1 clove Garlic, finely chopped
  • 1/4 cup Parmesan Cheese, freshly grated
  • 2 tbsp Unsalted Butter
  • Juice of 1 Lemon
  • 4 tbsp Extra Virgin Olive Oil
  • Salt & Pepper, to taste
  1. Cook pasta according to package direction, drain and set aside.
  2. Using same pot, add olive oil over high heat.
  3. Saute mushrooms and asparagus 4 minutes or until mushrooms are browned and asparagus is tender.
  4. Add garlic, cook 1 minute, stirring frequently.
  5. Add butter, lemon juice and Parmesan, return pasta to pan.
  6. Toss to coat, salt & pepper to taste.