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Recipes
Spaghetti with Beef, Smoked Almonds and Basil
By Storie
Place an oven rack in the upper 1/3 of the oven
- 1 pound (1-inch thick) beef tenderloin steaks *see Cook's Note
- Kosher salt and freshly ground black pepper
- 2 teaspoons Herbes de Provence
- Extra-virgin olive oil for drizzling, plus 1/4 cup
- 1 pound spaghetti pasta
- 1 (15-ounce) can diced tomatoes
- 2 packed cups fresh basil leaves
- 1 clove garlic, chopped
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 3/4 cup chopped smoked almonds
- 1/2 cup freshly grated Parmesan
- 1/4 cup chopped fresh basil leaves
Caprese Bites
By Storie
It was full of flavor, satisfying and easy to eat
- 12 Cherry tomatoes (cut in half)
- 12 Boconccini (cut in half)
- 12 Large basil leaves (cut lengthwise)
- 12 Salami, deli slice (cut in half)
- Olive oil
- Sea Salt
- Toothpicks
Bourbon Chicken
By Storie
2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1
- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1 -2 tablespoon olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
- Read more: http://www.food.com/recipe/bourbon-chicken-45809#ixzz1GteIad2J
Pasta Ponza
By Storie
Place an oven rack in the center of the oven
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved
- 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Zinfandel Pasta
By Storie
This impressive pasta has a secret
- 1 ½ pounds broccoli rabe (rapini), cleaned and cut into 2-inch strips
- 1 pound penne
- 1 750 ml bottle Zinfandel
- 1 tablespoon sugar
- 1/3 cup extra-virgin olive oil
- 2 tablespoons thinly sliced garlic (about 4 cloves)
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ cup grated Pecorino Romano cheese
Chocolate Nutella Peanut Butter Fudge
By Storie
This Chocolate Nutella Peanut Butter fudge is easy to make, and so delicious! It is chocolatey, with just enough pe
- Butter, for greasing pan
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 8 ounces high-quality bittersweet (60% cacao) chocolate chips
- 1 cup Nutella, room temperature
- 3 tablespoons peanut butter
- 3 tablespoons unsalted butter, room temperature, cut into 1/2-inch pieces
- Sea salt, approximately 1/2 tsp
Oatmeal-Fudge Bars
By Storie
For the crust and topping: Adjust an oven rack to the middle position and heat oven to 325 degrees
- Crust and topping
- 1 cup quick-cooking oats
- 1 cup packed light brown sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- Filling
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 2 teaspoons instant espresso or instant coffee
- 1/4 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 2 tablespoons butter
- 1 large egg
Macaroni and Cheese Cupcakes
By Storie
Preheat oven to 400. Line a 12 cup muffin tin with paper or foil liners
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese, plus a little more for garnish
- 2 eggs
- 1 cup milk
- Salt and pepper
Mimosa Jelly Shot
By Storie
Pour juice and sugar into a small saucepan and sprinkle with the gelatin
- 1 1/2 cups fresh squeezed orange juice
- 1 tbsp sugar
- 3 envelopes Knox gelatin
- 1 1/2 cups champagne
- 1 drop orange flower water, if desired
- Edible flower petals for garnish, if desired
Perfect Pizza Sauce
By Storie
Combine all ingredients in a small sauce pan
- 1 (14.5 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 garlic clove, finely minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon fennel seed
- 1/2 teaspoon dried oregano
- 1/4 – 1/2 teaspoon crushed red pepper depending on the amount of spice you like
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon granulated sugar
- 1/8 teaspoon allspice