Ingredients: 1 cup all-purpose flour* pinch salt 1 tablespoon sugar 1 1/2 cups milk, plus more if needed 2 eggs 1 teaspoon vanilla 2 tablespoons butter, melted and cooled, plus unmelted butter for cooking Preparation: Make a hole in the flour, crack the eggs into it and begin whisking to mix Add milk until a very thin pancake mixture forms Add the salt, melted butter and vanilla Let the mix stand for an hour, if possible To Cook: Heat a crepe-specific pan or non-stick skillet between medium and medium-high. Place a 1/4 tablespoon of butter in the pan, it should sizzle on contact, and spread to coat the pan. Pour enough dough into the pan to swirl and coat the surface with a thin layer. If there’s excess, pour it back into your bowl. Lift a corner of the crepe with a spatula, flipping when it has begun to brown. Cook the other side briefly and serve or place on warming plate Put whatever you like on the crepe, roll it up and enjoy! (Nutella, maple syrup, any good jam are tasty choices) *You can use 1/2  all-purpose and 1/2 whole wheat flour. The crepes will have a slightly grainy texture but will provide some fiber.

Adapted from Bon Appetit, by Joanne Weir Serves 6 -8, Prep time:  10 mins., Cook time: 1 hr. 30 mins. Ingredients & Prep 3 ½ lbs. (8 to 10 pieces) chicken thighs and/or drumsticks, skin-on &  bone-in 1 TBS all purpose flour 2 TBS extra virgin olive oil 8 to 10 shallots, peeled 3 cinnamon sticks 1 ½ tsp ground ginger (or 1 TBS fresh grated ginger) 1 tsp ground cumin ½ tsp ground turmeric 1/8 tsp ground cayenne pepper, mild to medium level of spice 3 cups chicken broth 5 TBS lemon juice, about 2 lemons 12 dates or prunes salt and pepper to taste ¼ cup sliced almonds, toasted (garnish) ¼ cup chopped fresh cilantro (garnish) Directions Sprinkle chicken pieces with salt, pepper, and lightly with flour. Heat olive oil in heavy large pot (Dutch oven) over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, 10  to 15 minutes. Transfer chicken to a platter.  Repeat with remaining chicken and transfer to platter Reduce heat to medium. In leftover fat, add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes. Transfer chicken and shallots to platter; tent with foil. Over medium-high heat, reduce juices in pot until slightly thickened about 8 to 10 minutes. Stir in dates or prunes and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently for about 2 more minutes. Taste the sauce; add a little salt and pepper if needed. Pour sauce and dates or prunes over chicken. Sprinkle with almonds and cilantro, and serve.

This is for 1 cup uncooked long grain or Basmati white rice. Sauté rice in about 1 TBS of extra virgin olive oil on med-high heat to firm and toast the exterior.  Pour in water, stir and turn the heat to low; place a towel under lid to absorb moisture so the rice doesn’t turn out clumpy; simmer for 15 minutes. For a light, bright hint of flavor, throw in lemon peel before rice has finished. Or fold into rice a handful of golden raisins,  and cover until served. Make this with the cowboy-spice rubbed grilled ribeye steak and sautéed bok choy.

1 cup sour cream 1/2 cup mayonnaise 3 Tbs. minced fresh cilantro Grated zest of 1 lime 1 Tbs. fresh lime juice Combine all the ingredients in a small bowl and whisk until smooth. Refrigerate up to 4 hours until ready to use. #sauceforfish #Sauces #SourCreamSauce

Bruschetta (brew-sket-tah) has become a popular appetizer with many variations. The following recipe is the traditional method and from my Italian family. For some added flair, use a mix of yellow and red tomatoes, and for some extra heat double the amount of red pepper flakes. For a really good quality Extra Virgin Olive Oil, mail order Olio Carli. This is the only EVOO the Ruocco family from Liguria has ordered and used for many years. It has a very smooth, clean, and easily blendable finish with very low acidity. Worth the price. Time Oil Infusion: at least 1 hour preferably 2 hours or more; Prep time – 15 minutes; Cook time – 8 to 10 minutes Ingredients French baguette, narrow or slender loaf with crunchy golden crust (best in Brentwood find at Costco), or Italian Pugliese bread 1/2 cup extra-virgin olive oil 2 cloves garlic, minced 1/2 tsp red pepper flakes 1 tsp kosher salt freshly ground pepper 2 TBS fresh parsley, chopped small 4 – 5 Roma tomatoes or other type, seeded and diced 1/2 cup fresh basil, chopped small Preparation TIME OIL INFUSION – 1 to 2 hours before or longer, mix together in a medium size bowl, oil, garlic, red pepper flakes, salt, pepper, and parsley. Allow to sit for 1 hr or preferably longer to infuse the flavors into the oil. Remove seeds and core tomatoes. Dice into small 1/4″ pieces. Place in a small bowl. Preheat oven to 400 degrees F. Slice the bread on a sharp diagonal into 1/2″ thin slices. Place the slices on a large cookie sheet. Lightly brush infused oil (just the oil) on 1 side of each bread slice.  Place in preheated oven for 7 to 8 minutes or longer, depending on how dense the bread is.  Bread should come out lightly golden toasted. Gently fold into the cut tomatoes a good tablespoon or 2 of the infused oil mixture, with the flavorful stuff on the bottom. Top each toast slice with cut tomatoes, about a tablespoon or more. Place a pinch or two of chopped basil on top. If needed, add a pinch of kosher salt and a few grinds of pepper.

Standing Abs, in front of a mirror, and Supine Abs. 1- Side imprint – arms up, pull 1 arm down to meet lateral knee lift, x12 each side and repeat on both sides 2-Across Crunch – arms up, pull 1 arm down across body, meet knee then extend leg to side laterall, 12 reps each side 3-Supine – on back on floor, Crunch upper and lower body together x10 reps; then extend legs all the way out and arms over head/on crunch pull elbows to knees x 10 reps. Repeat  crunches and full body extension 4- Supine – on back on floor, legs up bent knees – Leg pullies or bicycle – twist elbow to knee x10 reps; then x10 just leg pullies, repeat with elbows then not

a roasted chicken breast, pulled apart from bone into smaller pieces, or a 12 oz can chicken breast 1/4 finely chopped fresh tarragon 2 TBS mayonnaise 2 TBS plain yogurt 2 TBS slivered almonds 2 TBS dried cranberries (orange flavored) 1/4 tsp salt 1/4 tsp fresh ground pepper Preparation Mix it all in a medium bowl. Add more mayo if it’s too dry. Serve on toasted bread.  Add salt and pepper to taste.  Serve with tangerine or clementine pieces.

Preparation: Mix all ingredients.  Rub mixture on all sides of meat, just before grilling or rub ahead of time and place in refrigerator. Be sure to let steaks sit out of refrigerator for about 30 minutes to have the steaks at room temp before grilling.  For 1.5 to 2 lbs of meat (about 2 steaks).  Grill on high heat, for about 3 to 4 minutes on each side (med. rare) depending on thickness, or to preferred doneness. Rosemary with Chinese Five-Spice Rub 3 tsp kosher salt 1 tsp ground black pepper 2 full TBS finely chopped FRESH rosemary 1 tsp Chinese five-spice (Worth finding! I found this at our local Fresh Market grocery, and you can order online.  A great spice to have around) 4 tsp extra virgin olive oil Tex-Mex Rub 3 tsp kosher salt 2 TBS cumin seed powder 2 tsp chili powder 1/2 tsp cayenne 3 to 4 cloves garlic minced (through garlic press) 2 TBS finely chopped fresh oregano (pref.), or dried 4 TBS extra virgin olive oil

Salad Dressings (PDF file) #Dressings #Salad #SaladDressings

Serves 8 to 10 2 medium to large fennel bulbs, trim the stalks and cut off 1/8 inch from bottom of bulb kosher salt 2 large eggs Freshly ground black pepper 1/2 cup fine breadcrumbs 2 TBS freshly grated Parmigiano-Reggiano or pecorino cheese extra-virgin olive oil; enough to have 1/4 to 1/2  inch oil in pan for frying Stand fennel bulb up and cut in half. In same direction, cut wedges from each half that are about 1/2 inch thick.  You don’t want wedges too think, but must be enough to remain attached from bottom, even if it’s slight. Bring a 4-quart saucepan filled with water to a high boil.  Boil briskly until the fennel is tender, 5 to 6 minutes. Check for doneness with a fork, should be slightly tender.  Drain well and set aside to cool. In a shallow bowl, beat the eggs with a few pinches of salt and several grinds of pepper. In another shallow bowl or plate, mix breadcrumbs with the parm cheese. Dip fennel wedges 1 at a time in the beaten egg, fully coating. Then lift out with a fork, drain off egg, and dredge in the breadcrumbs, patting a little to adhere and coating them well. You want to keep the wedges compact and as little splay as possible. Set the wedges on a tray and continue until all are coated. Put 1/4 to 1/2 inch of oil in a 10-inch sauté pan, and heat over medium-high heat. Test the temperature of the oil with a pinch of breadcrumbs.  Should sizzle!  Add wedges to cook comfortably in a single layer, not overcrowding the pan. Cook until well browned, turning once with tongs, about 1 – 2 minutes per side. Place the wedges in a single layer on a plate lined with paper towels. Sprinkle lightly with kosher salt. Continue frying until all the wedges are cooked. Serve immediately or place in oven in a single layer, uncovered, at 175 degrees until ready to serve. #Fennel

Makes about 2-1/2 dozen 1-1/4 cups all-purpose flour 1/2 cup granulated sugar 1 tsp baking powder 1/4 tsp table salt 3/4 cup unsalted shelled pistachio nuts 1/2 cup sweetened dried cranberries 1 large egg 1 large egg white 1 TBS. finely grated orange zest (from about 2 oranges) 1 TBS fresh orange juice 3/4 tsp vanilla extract Position a rack in the center of the oven and heat the oven to 325°F. Line a large cookie sheet with parchment or a nonstick baking liner. Whisk by hand in a large mixing bowl or in the bowl of an electric stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt on low speed until well blended. Add the nuts and cranberries; mix to combine. In a small bowl or a 1-cup glass measure, whisk together the egg, egg white, orange zest, orange juice, and vanilla. By hand (a nice work-out), or with the mixer on low speed, slowly pour in the egg mixture to the dry mixture. Continue mixing until the dough forms a sticky, moist dough, about 1 to 2 minutes. Dump the dough onto the lined cookie sheet. Coat your fingers with a little butter to prevent sticking, press out and shape the dough into a rectangle, 7×11, ½ inch thick. Press and shape the dough as evenly as possible. Bake until the rectangle is golden brown on top and slightly browned around the edges, about 25 minutes. Transfer the cookie sheet to a rack to cool for about 10 minutes or until it can be easily handled. Transfer the biscotti to a cutting board; use a spatula to loosen it from the parchment if necessary. Using a serrated knife (bread knife), cut the biscotti crosswise into slices about 1/3 inch thick with a gentle sawing motion.  Return the slices to the cookie sheet, and arrange them with a cut side down. It’s fine if they touch because they don’t spread. Bake until the biscotti are light golden brown and feel dry, about 14 minutes. Transfer the cookie sheet to a rack and cool the biscotti completely; they’ll crisp as they cool. Make Ahead Tips No problem to double this recipe.  The cooled biscotti can be frozen for up to 6 weeks or stored at room temperature for up to 3 weeks, layered between sheets of parchment or waxed paper in an airtight container. #Biscotti #Cranberry #Pistachio

Classic Ragù alla Bolognese Take your time to make this beloved Italian sauce The key ingredient in a great Bolognese sauce is patience. That begins with cutting your meat and vegetables evenly, then browning your meat and allowing your stock and wine to reduce gently, while you carefully monitor the pot to make sure nothing scorches. The reason you’re taking things slow? It’s to add a depth of flavor and bring together different cuts of meat, aromatics and tomato paste to make one of the greatest, most beloved sauces in history. Bolognese gets better with age, so go ahead and make it ahead of time, then let all the flavors meld together. Great for leftovers during the week. Recipe from my Nonna Piccia Ruocco (Italian Grandmother) Serves 4-6 Ingredients: 1 TBS butter (optional) 2 TBS extra virgin olive oil 1 medium onion, small dice 2 to 3 stalks celery, small dice 2 to 3 carrots, small dice 2 lbs. ground meat (ground beef, turkey, veal, pork or any combination of) 1 tsp Kosher salt 1 tsp nutmeg freshly ground black pepper 3 – 4  TBS  tomato paste 1 cup whole milk (warm) 1 vegetable or chicken bouillon cube dissolved in 1 cup warm water (can substitute chicken broth) 1 lb. pasta (penne rigate, rigatoni, gemelli, etc.) OR Sauteed Spaghetti Squash Preparation Prep for Ragu Prep ingredients before you start cooking.  For mirepoix, I usually chop a plentiful amount carrots, celery, and onion (use a food processor to dice and save time).  Above is the basic amounts. To make mirepoix: Melt butter & heat oil over medium heat in a large Dutch or French oven (Le Creuset) or high rimmed skillet with lid. Add diced carrots, celery, and onion. Cook about 8-10 minutes, until tender and liquid is cooked off. Stirring often. Add meat. Mix meat with veggies while browning, 5-10 minutes on medium. Remove excess fat.  Sprinkle salt, nutmeg, and freshly ground pepper. Add tomato paste and milk, stir to combine well.  Reduce heat to a low simmer, cover loosely and cook for 30 minutes Add dissolved bouillon cube in water.  Cover and continue simmering on low (just bubbling) for 30-45 minutes. When it’s ready it should be a thick sauce, not soupy.  Add a little water if needed. Taste it and add salt and pepper to taste. Cook pasta as directed, to al dente. Time of the essence, toss all pasta and Ragu sauce together in the large pot or another large serving bowl. Place individual servings on plates.  For a fancier serving, after straining pasta, put pasta in large mixing bowl and toss with a little butter or olive oil to keep it from sticking together. Then spoon pasta onto each plate and cover top of pasta with plentiful amount of sauce. Garnish with chopped parsley. Flavor additions and variations: 1 –  For a little spicier flavor, add 1 tsp red pepper flakes. 2 – Saute with meat, 1-2 sausage links, remove skin and chopped up, or 2 ounces pancetta finely diced. #Beef #groundmeat #Ragu #RagùallaBolognese