Cola Ribs

Cola Ribs

TOM

What You’ll Need: 

• 2 racks pork ribs
• 2 cups cola
• 1 tbsp salt
• 2 tbsp honey
• 5 tbsp ketchup
• 3 tbsp worcestershire sauce
• 3 tbsp mustard
• 2 tbsp cider vinegar
• 6 baby corn cobettes
• salt, pepper and cayenn

How You Make It: 

1. Pop your ribs in a baking dish and cover with cola and salt. Bake for 2 hours at 170°C.
2. Meanwhile, heat together your mustard, cider vinegar, worcestershire sauce, ketchup and honey until nicely thick and bubbling.
3. Place your cooked ribs on a large baking tray and brush with the sauce. Lay the cobettes around it and season with salt and pepper.
4. Grill for 15 minutes, turning the cobettes from time to time to ensure even charring.
5. Dig in!

Chicken Florentine

Perfect Chicken Florentine 

4 skinless chicken breasts
1 tablespoon chopped fresh parsley
1 cup whipping cream
1 1/2 cups dry white wine
1 tablespoon finely chopped garlic
2 tablespoons onion, finely diced
6 tablespoons (3/4 stick) unsalted butter
All-purpose flour, for dredging
Salt and freshly ground black pepper
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly then shake off any excess flour.

In a large skillet over medium heat, melt 2 tablespoons of butter.
Once melted, add the chicken and cook until brown, about 5 minutes per side.

Carefully move the chicken to a plate and cover with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. (Do not clean the skillet) Add the onions and garlic and saute until the onions are translucent, about 1 minute. Be sure to use a wooden spoon or spatula where you can be stirring and scraping the lovely brown bits that form.

Remove pan from stove and carefully pour in the wine.

Return pan to stove and increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes.

Sprinkle in the parsley.

Season the sauce with salt and pepper. (Be sure to try it as you go to determine the correct amounts!)
RETURN THE CHICKEN and any accumulated juices TO THE SAUCE (If you want you can turn the chicken to coat it in the sauce or you can pour it over when serving as I did. This will finish cooking the chicken) Turn heat to low/warming.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through.

Season the spinach with salt and pepper to taste.
Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Coconut Chicken Skewers

COCONUT CHICKEN SKEWERS

Coconut Chicken Skewers

Serves 4-6                                       

Ingredients:
8 chicken boneless, skinless chicken breasts or  

   thighs, cut into 1-2-inch cubes

2 limes, juiced and zested
1 cup light coconut milk
1 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons light brown sugar
1 tablespoon shallots, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon fresh ginger, grated
freshly ground pepper, to taste
fresh cilantro, garnish
skewers

Directions

In a large bowl, whisk together coconut milk, cumin, coriander, brown sugar, garlic powder, chili flakes, shallots, curry powder, soy sauce, ginger, lime juice and zest, salt and pepper (if using) until smooth.

Transfer mixture to a large, re-sealable plastic bag and add cubed chicken.

Seal bag and refrigerate for 2-4 hours, or overnight.

Once chicken has had a chance to marinate, thread meat onto skewers and set remaining marinade aside.

Heat your grill or griddle to medium-high heat and cook skewers, rotating frequently and brushing with marinade, until completely cooked through.

Transfer skewers to serving plates, garnish with fresh cilantro and serve immediately!

Yorkshire Pudding

SIMPLE YORKSHIRE PUDDING

Ingredients:

3 large eggs

1 1/2 cups whole milk

1 1/2 cups flour

3/4 teaspoon table salt
3 tablespoons beef fat

Directions:

Whisk the eggs and milk into a large bowl until well combined. In a separate bowl, combine salt and flour, then add gradually into the egg mixture. Whisk quickly until the flour is incorporated and the mixture is smooth. Cover it with plastic wrap and let stand for at least one hour, but no more than three.

Collect the fat from the roast.If you’re collecting the fat from a fresh roast, the best time to do it is after the roast has been in the oven for an hour, and while the roast rests. Whisk 1 tablespoon of beef fat into the batter until it’s bubbly and smooth. Transfer the batter to a large measuring cup or pitcher.

Measure 1/2 teaspoon of beef fat into each cup of a standard muffin pan. Once the roast is out of the oven, set the oven to 450 degrees. Place the pan into the oven to heat for 3 minutes. Quickly remove the pan from the oven, close the door, then divide the batter evenly between the 12 muffin cups so ech are about 2/3 full.

4. Return the pan to the oven then bake for 20 minutes. Reduce the oven temperature to 350 degrees and bake another 10 minutes.

5. Remove the pan from the oven and pierce each pastry with a skewer to release the steam and prevent collapse. Serve immediately.

Double Chocolate Biscotti

DOUBLE CHOCOLATE BISCOTTI

(makes 3 dozen cookies)

Ingredients

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
Optional: 1/4 cup chopped walnuts ( more for decorating)
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
æ cup white chocolate chips
3/4 cup semisweet chocolate chips

Directions

In a large mixing bowl, cream butter and sugar with a spoon until light and fluffy. Gradually stir in cocoa and baking powder and keep at it for 2 minutes.

Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate chips, chocolate chips and chopped walnuts.

Cover dough, and chill for about 10 minutes.

While dough is chilling, preheat oven to 375F.

Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly. Sprinkle rolls with more chopped walnuts if desired.

Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

Cut each loaf into 1/2 inch wide diagonal slices.

Place slices on an ungreased cookie sheet, and bake at 325F for 9 minutes. Turn cookies over, and bake for another 7 to 9 minutes.

Cool completely, then store in an airtight container.

Fig, Walnut, And Honey Bruschetta

Fig, Walnut, And Honey Bruschetta

This refreshing combo of sweet and salty is an appetizer that will impress all of your holiday guests. Serves 8-10

Ingredients
1 loaf Italian bread, sliced into 1 1/2-inch pieces
8 oz. Pecorino cheese, sliced
5-6 figs, sliced into wedges
1/3-1/2 cup honey
3/4 cup walnuts
1/4 cup extra-virgin olive oil
kosher salt, to taste

Directions

Turn broiler on high and place bread slices on a baking sheet.

Drizzle with olive oil and sprinkle salt over the top. Bake for 2-3 minutes, or until bread is crispy.

Assemble bruschetta by placing 1-2 slices of pecorino on each slice of bread, then layer fig wedges on top.

Top with walnuts and drizzle honey over everything.  Serve immediately and enjoy!

Cheesy Bacon Spinach Dip

Cheesy Bacon Spinach Dip

Serves 6-8
Ingredients
3 cups baby spinach
6 slices bacon, cooked and crumbled, plus more for garnish
1 (8 oz.) package cream cheese, softened
1 cup sour cream
1 cup sharp cheddar cheese, grated, divided
3/4 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated
2 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1/2 tablespoon lemon juice
kosher salt and freshly ground pepper, to taste

*

Directions:

Preheat oven to 400º F and lightly grease an 8 or 9-inch baking dish with butter or nonstick spray.

Heat olive oil in a medium pan over medium high heat and sauté spinach until just wilted.

Season with salt and pepper and lemon juice, then drain off cooking liquid and set aside.

Combine cream cheese, sour cream, 3/4 cup cheddar cheese, mozzarella, parmesan and mayonnaise in a large bowl and mix together until fully incorporated.
Mix in spinach and 3/4 crumbled bacon bits, then season with salt and pepper. Stir until combined.

Transfer mixture to greased baking dish and top with remaining cheddar cheese and bacon crumbles.

Bake for 20-22 minutes, or until golden brown and bubbly.

Serve with toasted and sliced baguette, or fresh veggies

Healthy Apple Tart

Healthy Apple Tart

Serves 8-10

Ingredients
2 pounds Granny Smith apples, peeled, cored and thinly sliced
1 sheet puff pastry, thawed
1/4 cup brown sugar
2 tablespoons whole wheat pastry flour
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

Directions:

Preheat oven to 400º F.

Place all your sliced apples in a large bowl and pour lemon juice over the top. Toss thoroughly to make sure apples get coated and won’t turn brown.

In a separate small bowl, mix together brown sugar, flour, cinnamon, nutmeg and salt.

Sprinkle sugar mixture over the apples and toss again to coat well.

Take your puff pastry sheet and roll it out on a lightly floured surface to form a 12-inch circle.

Transfer pastry to 9 or 10-inch pie dish and trim off excess.

Arrange apple slices in concentric circles, starting from the middle and working your way out.

Place pie dish in oven and bake for 35-40 minutes, or until puff pastry is golden and apples are tender.

Remove from oven and let rest at least 15 minutes before serving.

Sweet Potato Pie

SWEET POTATO PIE

Yields 1, 9-inch pie
Ingredients
4 large sweet potatoes, peeled
1 stick unsalted butter, room temperature
3/4 cup dark sugar
3/4 cup evaporated milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1, 9-inch store-bought crust

*

Directions
Preheat oven to 375º F. At the same time, boil potatoes until fork tender.
Let the potatoes cool, then mash well. (By hand or in food processor.)
In a large bowl or mixer, cream together butter and sugar for 3-5 minutes, or until light and fluffy.
One by one, add eggs, waiting until each is fully incorporated before adding the next. Then add vanilla extract and maple syrup.
Add mashed sweet potatoes, evaporated milk, cinnamon, nutmeg, allspice and salt, and stir until everything is combined.
Pour mixture into pie crust and bake for 35-40 minutes, or until knife inserted in center comes out clean.
Remove from oven and let cool. Place in refrigerator to chill.
Serve with whipped cream.

Mocha Almond Fudge

Mocha Almond Fudge

Yield: 4 dozen
Ingredients
1 (12 oz.) bag dark chocolate chips
1 (14 oz.) can sweetened condensed milk
1 cup toasted almonds, chopped
2 tablespoons unsalted butter, room temperature
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt

*

Directions:
Line a 9-inch square baking dish with parchment paper, leaving a 2-inch overhang on both sides.

In a medium saucepan over medium heat, combine chocolate chips with butter and condensed milk and, stirring continuously, cook until mixture is totally melted and smooth. 4-7 minutes.

Once smooth, stir in vanilla and almond extract, and espresso powder and salt.  Fold in toasted almonds and pour mixture into lined baking sheet.

Place in refrigerator and let set at least 3 hours before extracting from baking dish and cutting into squares.