Blanco Latte

Ingredients:
2 tablespoons hazelnut syrup, or more to taste
1/2 cup milk
1 scoop French vanilla or hazelnut ice cream
fresh whipped cream
Fresh nutmeg, grated, for garnish
A few hazelnuts, ground in a spice mill on nutmeg grater, for garnish

Directions:
In a small pot, steam milk until it foams. Pour hazelnut syrup into a glass or mug. Add ice cream. Gently pour in the steamed milk and spoon the foam on top. Do not stir. To finish, sprinkle grated nutmeg and ground hazelnut on top.

Toasted Almond Milk with Honey

Ingredients:
8 ounces sliced or slivered almonds
4 cups milk
4 1/2 tablespoons honey
4 shots amaretto (optional)
 Directions:
Preheat oven to 350. Spread almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Remove from oven; let cool, and roughly chop.

Place almonds and milk in a medium saucepan; cook over medium heat just until milk begins to steam, 5 to 6 minutes. Remove from heat; let steep, covered, about 30 minutes.

Strain milk mixture into a warmed pitcher or another saucepan; stir in honey until combined. Divide among four coffee cups; add a shot of amaretto, if using, to each. Serve immediately.

Ingredients

• 3 cloves garlic, minced • 2 tablespoons minced fresh ginger root • 1 lime, zested and juiced • 1/4 teaspoon crushed red pepper flakes • 1/2 cup water • 1/4 cup soy sauce • 1/4 cup Worcestershire sauce • 1 tablespoon white sugar • 6 skinless, boneless chicken breast halves

Directions

1. In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, Worcestershire sauce and sugar. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the refrigerator for 4 to 24 hours.

2. Preheat an outdoor grill for high heat and lightly oil grate.

3. Grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

3 eggs
1/2 cup of grated cheddar cheese
butter
milk (about 1 Tablespoon)
green & red peppers
chopped onions, celery & tomatoes
cooked sausage or ham chopped or bacon
 
Mix eggs and milk in bowl with a fork until completely mixed together and yolks are broken.
 
Add the cheese and sausage/ham into eggs and milk. Then add the peppers, onions, celery, tomatoes and salt and pepper.
 
Melt butter in a pan and fry the omelet well on both sides.

Ingredients
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Enjoy, Dean

Ingredients:

• 1 stick unsalted butter
• 2 cloves garlic, chopped
• 8 teaspoons plus 2 tablespoons ancho chili powder
• 1/2 cup hot sauce (recommended: Frank’s)
• 2 tablespoons honey
• Salt and freshly ground black pepper
• 4 French-cut chicken breasts
• 2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
• Canola oil
• 1/2 cup heavy cream
• 1/2 cup creme fraiche
• 1/4 cup chopped parsley, plus some whole leaves for garnish
• 1 cup crumbled blue cheese

Directions:

Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
 Crème fraîche is a slightly tangy, slightly nutty, thickened cream. Before the age of pasteurization crème fraîche made itself as the bacteria present in the cream fermented and thickened it naturally. Crème fraîche is widely available in Europe, but much less so in the US, where most all cream is pasteurized, and therefore has to be fermented artificially. There are commercially produced versions available in select gourmet shops, but it can be hard to find and fairly expensive. Considering how often it is called for in recipes these days, it is surprising that it is so rare.
Most people make a facsimile of crème fraîche by adding a tablespoon of buttermilk to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks. You can also whip it like whipping cream.

Enjoy, Dean Stefanic

1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground chuck -can use ground beef
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces 2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce* 2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle dark beer (such as stout)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.

Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

 Ingredients

• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1 (15 ounce) container ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 clove garlic, minced
• 2 eggs, beaten
• 1 (8 ounce) package shredded mozzarella cheese, divided
• 1 (16 ounce) jar spaghetti sauce

Directions

-Preheat oven to 350 degrees F (175 degrees C).
-Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
-In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9×13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
-Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

Enjoy, Dean Stefanic

Yield:  10-12 Servings

RECIPE INGREDIENTS
1/2 cup butter or margarine

1/4 cup lemon juice

2 tablespoons soy sauce

2 tablespoons finely chopped green onions

1 tablespoon rubbed sage

1 teaspoon dried thyme

1 teaspoon dried marjoram

1/4 teaspoon pepper

1 bone-in whole turkey breast (5 1/2 to 6 pounds)

 DIRECTIONS
In a small saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat.
Place turkey in a shallow roasting pan; baste with butter mixture. Bake, uncovered, at 325 degrees F for 1 1/2 to 2 hours or until a meat thermometer reads 170 degrees F, basting every 30 minutes.

INGREDIENTS:
8  oz. pkg.  cream cheese, softened
1/2  cup  blue cheese or ranch salad dressing
1/2  cup  any flavor FRANK’S® REDHOT® Sauce
1/2  cup  crumbled blue cheese or shredded mozzarella cheese
1 Whole Chicken Breast (baked in the oven and shredded)
DIRECTIONS:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Tips;

Microwave Directions:
Prepare as above. Place in microwave-safe dish. Microwave uncovered on HIGH for 5 minutes until hot, stirring halfway through cooking.

Slow Cooker Method:
Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1.5  hours until hot and bubbly or on LOW setting for 2.5 to 3 hours. Stir.

1/2 cup onion
3 tbsp. butter
2 cups mashed cooked pumpkin
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.

Chop the onions and gently brown with butter in a pan. Put mashed pumpkin
with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken
broth and heat thoroughly, but do not boil. To serve, pour into a tureen and
add the cream.  Makes 4 to 6 small servings.