Easy Broccoli Salad with Bacon and Dried Cranberries

Happy Memorial Day Everyone!

Every year it's been a tradition of mine to throw a gala type barbeque where I would have upwards of 30 people in my moderately sized yard.  We would enjoy the fruits of my labor slaving for 12 hours on a slow smoked pork butt and a chipotle braised beef brisket, but not this year!  After having my son time has become but a myth to me.  So these days I try to find the best simple but full flavored recipes that can spare me some time.  This recipe is really easy and delicious with the smokiness from the bacon to the sweetness from the cranberries and the slight acidity from the balsamic vinegar.  Also, even though this recipe has mayonnaise it keeps pretty well for about an hour without refrigeration.  I hope you enjoy!

8 Servings

Broccoli Salad with Bacon and Dried Cranberries

2  heads of Broccoli (florets only)

4 slices of Bacon

1 tablespoon  Shallot diced

3/4 cup  Mayonnaise

2 tablespoons Balsamic Vinegar

1 tablespoon grated Pecorino Romano Cheese

1/2 cup Dried Cranberries

salt and pepper

In a large bowl cut off the florets of the two broccoli heads, then add cranberries and diced shallot.  In a pan fry up the bacon until crispy about 3 minutes on each side on medium heat. Take the bacon out of the pan and cut into strips, add the bacon and bacon drippings to the bowl. In a small bowl mix the mayonnaise and balsamic vinegar, add mix to the bowl and toss. Then add the grated Pecorino Romano cheese, about 1/2 teaspoon kosher salt and fresh cracked pepper toss and taste.

White Chocolate and Cranberry Cookie Recipe Requested by Josh

This past Christmas I went to visit some of my in-laws in Baltimore.  We planned out a nut free cookie swap. My brother in-law loved them so much he requested the recipe. Keep in mind this recipe is for 4 dozen cookies so feel free to half it when making your own. So here's to you Josh!

White Chocolate and Cranberry Cookies


3 sticks of soft butter
1/2 cup white sugar
1/2 cup brown sugar
3 eggs
1 tablespoon vanilla
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3 cups all purpose flour
1- 12 oz. bag of white chocolate chips
2 - bags of Ocean Spray dried cranberries

Preheat oven to 350 degrees.  In a stand mixer with paddle attachment cream butter and sugar together for one minute then add eggs and vanilla.  When mixture is slightly fluffy add baking powder, baking soda and salt, mix for a few seconds then add flour until incorporated.  Fold in white chocolate chips and dried cranberries.  Use a spoon to help form 1 1/2 inch balls, place them on a parchment paper lined cookie sheet 1 1/2 inch apart.  Bake for 13 minutes.

Fudgy Coconut Topped Brownies

These brownies are super fudgy and yummy! The coconut topping is more like a macaroon mixture and toasts up nicely without over drying.  The brownie mixture may seem really thick after adding the flour but don't fret because that's exactly what you want.  Also keep in mind these brownies need to rest for at least 1 hour before cutting because the center is so moist it needs time to set. This recipe is for a 9X13 inch pan.

Fudgy Brownie

Ingredients

2 sticks unsalted butter

2 cups semi-sweet chocolate chips

1 cup white sugar

1 cup brown sugar

4 large eggs

1/2 tablespoon vanilla

1 teaspoon salt

1 teaspoon baking powder

1/2 tablespoon espresso powder or instant coffee ( i used Starbucks Via)

1 cup of dutch process cocoa powder

Preheat oven to 350 degrees. In a microwave safe bowl melt the butter and chocolate chips on medium for 2 minutes. Mix well then add sugars until they dissolve into mixture.  Add the eggs and vanilla and mix again, then add the salt, baking powder, cocoa powder and espresso powder or instant coffee.  Last but not least add the flour after all the cocoa has already been incorporated.  Grease a 9X13 inch pan and then line with parchment paper for easy removal of brownies later on.  Now we make the coconut topping.

Macaroon Coconut Topping

3 egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon almond extract

1 cup powdered sugar

1 1/2 cup coconut flakes (i prefer Baker's)

I like using a stand mixer to make my life easier but you can also do it by hand, just get ready to get a good work out.

In a cold bowl mix egg whites and cream of tartar until you see firm peaks then add the powdered sugar. When the sugar is incorporated fold in the coconut flakes, then pour mixture on top of the brownie mixture and spread evenly. Bake for 40 minutes then cover with tinfoil and bake for another 10 minutes. Take out of the oven and let it cool uncovered.

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King of Cupcakes?! More like prince.

A few days ago I received at coupon via  my Living Social app. on my smartphone for King of Cupcakes in Park Slope, Brooklyn. As with the rest of the population I've been quite fond of this new trend of gourmet cupcakes and needless to say I've tried quite a few. So why stop now, I had to try this new contender who claimed to be even better than the ever so popular Crumbs and Magnolia Bakery.

So today I convinced my co-worker take a trek over to their store with a short order of cupcakes. We ordered the Oreo Mint, Nutella, M&M, Peanut Butter Banana, Cookies and Cream, and Pumpkin. I sat at my desk waiting patiently trying to figure out how I was going to try all these cupcakes with out going into a sugar frenzy, and there it was the bag of goodies.  The frosting on the cupcakes seemed a little lacking but cute nonetheless.  Because I've never seen Nutella on a cupcake list I was excited to make it my first to taste.  I'd have to admit I was a bit disappointed, maybe my expectations were a bit high but the cupcake was basically a yellow cake with Nutella spread over the top and a Ritz cracker on top.  If they would have maybe incorporated the Nutella into a frosting it would have made it a bit more lighter and not stick to the roof of my mouth.

To be honest the only cupcake I enjoyed and is worth mentioning out of the half dozen was the Oreo Mint.  The moist chocolate cake had a light and delicious mint green frosting with a mini peppermint pattie to top it off.  The King of Cupcakes may have been around since 1979 but the cupcake community has become quite eclectic since then but for someone looking for something a bit simpler and less complicated the King of Cupcakes would probably suit you.  Personally I'd prefer a more decadent option also in Park Slope, the Lady Bird Bakery.  They have beautifully decorated buttercream confections and taste as great as they look.  But who am I to judge, try them out for your self.

www.kingofcupcakes.com

www.ladybirdbakery.com

Sunday Dinners - Purge my fridge!

Most families have their own Sunday night dinner traditions, well with my young growing family I've decided my Sunday night tradition is to purge my fridge!  What better way to get rid of those half chopped veggies or those left over white rice take-out containers.  Well this Sunday I've discovered two turkey legs lurking in my freezer.  I bought them about a month ago but since they were vacuum sealed I knew they were still good to use.  So what could I make with two gigantic turkey legs you ask? Well I could've went the pre-historic route and just roasted them in the oven whole, but that doesn't really clean out my fridge enough.  I dig a little deeper into the fridge and discover I have 1/2 an onion, 5 small red potatoes, and 1/2  a yam.  In this cold New York November I'm thinking Turkey Stoup, that's right thicker than a soup thinner than a stew.  I always tend to keep a fully stocked spice rack just so I know I never have to run out in the middle of cooking just to get some _____.  In this recipe I use dried spices because 1. that's what I had on hand and 2. long cooking in liquids bring out the wonderful flavor.  This recipe took a complete 2 hours from start to finish, but since most of it was in the oven I had plenty of time to do some laundry and even take a brisk walk around the block.  Even moms need to keep in shape!  This recipe is also low in fat and filled with great vitamins to fight off pending colds.  I hope you enjoy!

Sunday Turkey Stoup Recipe

2 Turkey Legs scored

2 tablespoons all purpose flour

1 tablespoon Olive oil

1 quart Chicken Stock

1/2 small Yellow Onion chopped

half or whole Yam cut into 1 inch cubes

5 small New Red Potatoes whole

3 Garlic cloves smashed

1/2 tablespoon Ground Cumin

2 teaspoon Dried Thyme

2 teaspoon Dried Rosemary

1 tablespoon Dried Celery
1 tablespoon Dried Parsley

1 small can diced tomatoes

1/2 packet of Sazon (optional)

Kosher Salt and Pepper

Pre-heat oven to 350 degrees. Wash the turkey legs in cold water, then with a knife score the legs into three sections.  This will help the meat fall off the bone later on.  Then salt and pepper the legs completely and dust the flour over them evenly.  Heat a dutch oven or a heavy bottomed pot with olive to coat, when the pot is hot put the legs in to sear and brown about 2-3 minutes on each side.  Then add the garlic, onions, and seasoning to the pot and cook for 1 minute.  Add diced tomatoes and chicken stock, bring to a simmer then add yams and potatoes.  Put the pot of goodness into the oven covered for 1-1 1/2 hours until meat falls off the bone.  Pick the meat off and dump the bones, salt and pepper to taste.  Enjoy with some crusty bread or with that left over rice.