Peanut Butter Dog Biscuits


1 Cup flour, all-purpose
1/4 Cup oats, old-fashioned
1/4 Cup coconut, dried, unsweetened
1/2 Tbls baking powder
1/2 Cup peanut butter, all natural (well mixed)
1/2 Cup milk, skim
1 Tbls oil, olive
1 Tbls applesauce, unsweetened

Tools Needed:
Fox Runs Brand Dog Bone 3-Piece Cookie Cutter Set

Preheat oven to 350 degrees.

Combine all dry ingredients in a medium bowl. Add wet ingredients and mix until well combined. Knead into a well incorporated ball.

On wax paper, roll out dough to about 1/2-inch thick. Using a cookie cutter, cut out treats and place on an unlined baking sheet.

Bake for 20 minutes or until golden brown. Store in an airtight container.

The Best Roasted Corn


6 Each corn, fresh, yellow
1 to taste salt and pepper
2 Tbls butter, salted

Shuck corn and remove all silk threads.

Line cookie sheet with foil. Preheat oven to 400 degrees.

Lay out your corn on the cookie sheet; season generously with salt and pepper – I recommend kosher salt. Top each with a 1 teaspoon pat of butter.

Insert in the oven and roast for 45 to 50 minutes, rolling the cobs halfway through the cooking time.

Remove from oven when beginning to brown and serve.

Taco Chicken Pasta Salad


Yields 8 entree servings or 16 side dish servings

1 Pound pasta, small shells
15 Ounce(wt)s beans, black, canned drained and rinsed
2 Cups corn, fresh, yellow roasted
1/2 Cup cilantro, finely chopped
2 Large tomato, beefsteak, seeded and diced
1 1/2 Cup salsa, medium
1/3 Cup oil, olive
1/4 Cup juice, lime
1/4 Cup Taco Sauce
2 Tbls seasoning, taco
2 Cloves garlic, fresh, minced
1 to taste salt and pepper
2 Cups cheese, Mexican, grated
2 Large avocado, diced

Optional Ingredients:
3 Cups chicken, cooked, white shredded
2 Tbls seasoning, taco

Cook pasta according to package directions. Drain and cool.

In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.

In a small bowl, whisk together the olive oil, lime juice, taco sauce, taco seasoning, and garlic.

Pour sauce over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.

Right before serving, toss in the cheese and avocado.

To make this an entree salad, saute the chicken in the 2 tablespoons of taco seasoning and add to the salad.

Mini Cookies and Cream Cheesecakes


Yields 36 mini cheesecakes

48 Each cookies, oreos divided
32 Ounce(wt)s cheese, cream regular softened
1 Cup sugar, white
1 Teaspoon extract, vanilla
4 Large egg, whole lightly beaten
1 Cup sour cream
1 Pinch salt, Kosher

Tools Needed:
500 pcs – Reynolds White Paper Cupcake Cup Liners – STANDARD Size
Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
Norpro Stainless Steel Scoop, 56MM (4 Tablespoon)

Preheat oven to 275 degrees. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner (36 total). Chop remaining 12 oreos.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a little at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.  Divide batter evenly among cookie-lined cups using a large disher, filling each almost to the top.

Bake until filling is set, about 22 minutes.

Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Best served really cold.

Lemon Spaghetti


Adapted from Giada De Laurentiis, Everyday Italian
Yields 6 servings

2/3 Cups oil, olive
2/3 Cups cheese, parmesan, grated
1/2 Cup juice, lemon
3/4 tsp salt, Kosher plus more to taste
1/2 tsp pepper, black, ground plus more to taste
1 Pound pasta, spaghettini
1 Tbls oregano, fresh chopped
1 Tbls zest, lemon

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, salt, and pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the oregano and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste.

Transfer to bowls and serve.

Honey Garlic Chicken with Spinach, Avocado, Orange Salad


Yields 2 servings
From Mealime

1/2 tsp oil, extra virgin olive
1 1/4 Pound chicken, wing
3 Cloves garlic, fresh minced
1 Tbls soy sauce, low sodium
2 Tbls honey
1/2 tsp parsley, dried
5 Ounce(wt)s spinach, baby
1 Large avocado
1 Large orange, navel 1/2 juiced, 1/2 sectioned
1 Tbls oil, extra virgin olive
1 to taste salt and pepper

Tools Needed:
Kuhn Rikon Stainless Steel Epicurean Garlic Press

Preheat oven to 450 degrees.

Using a paper towel, lightly coat an 8×8 glass baking dish with oil. Add chicken to the dish, place in oven and bake for 10 minutes.

In a small bowl, prepare sauce by mixing together 2/3 of the garlic, soy sauce, honey and parsley – set aside.

Wash, dry and transfer spinach to a large bowl. Halve, pit and scoop out the flesh and medium dice the avocado; add to bowl. Wash, peel and quarter the orange. Section 3 of the quarters and juice the 4th for the dressing. Add the sections to the bowl. Toss the salad.

Remove the dish from the oven, pour the honey garlic sauce over the drumsticks and turn to coat. Place back in the oven and bake another 15 minutes. Toss int he sauce again and bake another 5 to 7 minutes until cooked through.

In a small bowl, prepare dressing by whisking together the juice, remaining garlic, oil, salt and pepper.

To serve, place drumsticks on a plate with salad on the side and drizzle with dressing.

London Broil with Herb Butter


Adapted from Food Network
Yields 4 servings

1 tsp bouillon, beef, granules dissolved in 3/4 c water
3 Tbls oil, extra virgin olive
1 Tbls soy sauce, low sodium
1 Tbls worcestershire sauce
2 Tbls juice, lemon
1 to taste salt and pepper
2 Pounds beef, London broil
4 Tbls butter, unsalted
2 Tbls chives, fresh chopped
2Tbls parsley, flat-leaf chopped
1/2 Tbls sage, fresh chopped
1/2 Tbls oregano, fresh chopped
1 to taste salt and pepper
1 Tbls juice, lemon

Tools Needed:
Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
Weber 741001 Original Kettle 22-Inch Charcoal Grill

Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.

Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.

About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.

Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

If you prefer to grill: Preheat a grill and on an oiled rack set about 4-inches over glowing coals, grill the meat, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat.