Cooking Style: Baking

Butter Basted Cauliflower with Gremolata

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A whole head of cauliflower par boiled to tenderize. Transferred to a cast iron skillet, topped with melted butter and roasted until tender basting with the butter every 5 minutes. Serve with a bright green mixture of lemon zest, parsley, red pepper flakes, garlic and additional drizzle of butter.   PrintButter Basted Cauliflower with GremolataAuthor … Continued

Heirloom Tomato Burrata Pizza

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PrintHeirloom Tomato Burrata PizzaAuthor Kristen OlsonYield 6 servings IngredientsFor the Arugula Pesto:2 cups baby arugula2½ Tablespoons olive oil2 Tablespoons fresh lemon juice¼ cup grated Parmesan cheese2 Tablespoons pine nuts1 clove garlic, roughly chopped¼ teaspoon freshly ground black pepper¼ teaspoon saltFor the Tomato and Burrata Pizza:1 package (8 ounces) homemade or store-bought pizza dough, brought to … Continued

Chicken Pot Pie

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Photo Credit: Mette Nielsen PrintChicken Pot PieAuthor Beth DooleyYield 4-6 servings This satisfying dish takes minutes to assemble. You can make it in the morning and bake it off before dinner. Ingredients2 cups shredded chicken2 Tablespoons unsalted butter2 shallots, chopped1 carrot, diced1 celery stick, diced1 cup diced potatoes¼ cup chopped parsley1 Tablespoon fresh thyme ¼ cup … Continued

Rotisserie Chicken with Lemon-Parsley New Potatoes

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Photo Credit: Mette Nielsen PrintRotisserie Chicken with Lemon-Parsley New PotatoesCook 20 minsTotal 20 minsAuthor Beth DooleyYield 4 servings Sizzle the new potatoes in a heavy skillet with a little parsley then blast in the oven for a homey dinner. Ingredients2 to 3 Tablespoons unsalted butter1½ pounds mixed baby potatoes, quarteredGenerous pinch of salt ¼ cup chopped … Continued

Irish Soda Bread

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  PrintIrish Soda BreadAuthor Jill Holter You won’t need the luck of the Irish to make this simple but delicious bread! Ingredients4 cups flour (try 3 white and 1 whole wheat)1 teaspoon salt1 teaspoon baking soda3 teaspoons sugar2 cups buttermilk½ cup currants (optional)InstructionsPreheat the oven to 450°F.Mix the dry ingredients into a large bowl. If … Continued

Vegetable Tagine

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Photo Credit: Mette Nielsen PrintVegetable TagineAuthor Beth DooleyYield 4-6 Servings Vegetable tagines are flavorful Moroccan stews spiked with cumin, coriander, and ginger. Serve over couscous or rice. Ingredients1 Tablespoon unsalted butter or olive oil1 small onion, peeled and diced1 clove garlic, minced1 inch peeled grated fresh gingerPinch of nutmeg½ teaspoon ground cinnamon1 teaspoon ground cumin1 … Continued

Gluten-Free Nut Butter Skillet Cookie

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  PrintGluten-Free Nut Butter Skillet Cookie Use your favorite nut butter (creamy or chunky) and get creative with the mix-ins! Any nuts, dried fruit or type of chocolate will work. Ingredients2 Tablespoons butter1 cup nut butter (peanut, almond, cashew)½ cup maple syrup1 egg plus1 egg yolk¾ teaspoon baking soda½ teaspoon salt½ teaspoon vanilla¼ cup chocolate … Continued

Sheet Pan Chicken, Potatoes and Brussels Sprouts

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PrintSheet Pan Chicken, Potatoes, and Brussels SproutsYield 4 servings Ingredients4 chicken thighs1 pound small red or yellow potatoes, quartered½ pound Brussels sprouts, trimmed and halved1 Tablespoon garlic herb seasoning from the bulk aisle1 lemonInstructionsPreheat oven to 375°F.On a large rimmed sheet pan, arrange chicken, potatoes, and Brussels sprouts. Drizzle with olive oil and season with … Continued

Coconut Jam Thumbprint

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PrintCoconut Jam ThumbprintYield 18 cookies Ingredients½ cup coconut flour3 eggs½ cup butter2 tablespoons honey1½ teaspoon almond extract⅛ teaspoon sea saltJelly or jam of choice for fillingInstructionsPreheat oven to 350°. Pulse all ingredients, except for jelly, in a food processor until a (slightly wet) ball of dough forms. Roll a tablespoon of dough into a ball … Continued