Slow Cooker Barbecue Beef Brisket

I always thought that making great BBQ beef brisket required alot of time, effort, and patience. With busy schedules, many people just don't have that kind of time or energy after getting home from a long day of work.  Well this recipe is the answer!  You can apply the rub to the beef brisket the night before and refrigerate.  In the morning, just place the brisket in a slow cooker with a few other ingredients.  By the time you arrive home, there will be a big slab of BBQ greatness waiting for you.  Enjoy!

Recommended Equipment:
slow cooker

Ingredients:
3 pound beef brisket
1 1/2 cups of your favorite rub.  I used this Basic BBQ Rub
2 tbsp Worcestershire sauce
1 cup beef stock
1 tspn liquid smoke


Preparation:

1. Apply the rub to the brisket.  Wrap the brisket in aluminum foil and refrigerate overnight.
2. Add the Worcestershire sauce, the beef stock, and the liquid smoke to the slow cooker.  Remove the brisket from the aluminum foil and place it in the slow cooker.  Try to keep as much of the rub on the brisket as possible.
3. Place the lid on the slow cooker and cook on low for 8 to 9 hours, until fork tender.
4. Preheat oven to 350 degrees Fahrenheit. 
5. Remove the brisket from the slow cooker and place on a baking sheet.  Pour 3 tablespoons of the mixture left in the slow cooker over the brisket.
6. Place brisket in the oven and bake for 30 minutes to add a nice bark to the brisket.
7. Remove from the oven and serve with Carolina Style BBQ sauce.

 United States   North Carolina   [ print this recipe for Slow Cooker BBQ Brisket ]

Basic BBQ Rub

This is a basic, all-purpose BBQ rub that will treat any cuts of beef or piggy right.  If you really like BBQ, you may want to buy as many of these ingredients wholesale - it will save you alot of money over the long run!

Ingredients:
1/2 cup sugar
1/4 cup paprika
1/8 cup garlic powder
1/8 cup kosher salt
1/8 cup onion salt
1/8 cup celery salt
1/8 cup black pepper
1/8 cup chili powder
1/2 tspn dry mustard
1/4 tspn cayenne pepper

Preparation:

1. Mix all of the ingredients together until well combined.
2. Store in an air-tight container for up to 6 months.

 United States    Texas  [ print this recipe for Basic BBQ Rub ]

North Carolina BBQ Sauce

If you like North Carolina style (vinegar-based) BBQ sauce, you will love this simple recipe.  I usually  use Open Pit BBQ Sauce as the base because it is inexpensive, easy to find, and tastes great.  Feel free  to substitute your favorite store bought sauce to add your personal touch to this recipe.

Ingredients:
2 cups apple cider vinegar
1 (12oz.) bottles prepared barbecue sauce, such as Head Country Original BBQ Sauce.
1/2 Cup firmly packed dark brown sugar
1/8 cup granulated sugar
1 tbsp sea salt
1 tbsp Worcestershire sauce
1/2 tbsp crushed red pepper flakes
1/2 tspn celery salt
1/2 tspn dry mustard
1/2 tspn black pepper

Preparation:

1. Combine all the ingredients in a large pot over medium-high heat.  Stir until well combined and bring to a boil.
2. Reduce the heat to low and simmer for 15 minutes until all the sugars and salts have dissolved.   Remove the pot from the heat and let cool.
3. Store in a Mason jar or other air-tight container in the refrigerator for up to 3 weeks.

United States  North Carolina   [ print this recipe for North Carolina BBQ Sauce ]

Collard Greens Au Gratin

This year we decided to try to grow some collard greens in our backyard garden.  Despite the unusual amount of rain in June and July, the greens did great!  After they reached almost 3 feet in height, we decided it was time for harvest and tried this recipe out.  It turned out to be a tasty side dish and versatile as well.  Here is the recipe for Collard Greens Au Gratin.


Equipment:
8 X 12 inch casserole pan

Ingredients:
1 tbsp olive oil
1 cup diced bacon (about 1/2 pack)
3/4 cup diced red onion
1 cup diced portobello mushrooms
2 bunches of collard greens, de-veined, cut into chiffonade
4 tbsp unsalted butter
4 tbsp all purpose flour
1 3/4 cups of whole milk
salt & pepper to taste
1/2 cup grated Monterrey jack
1/2 cup grated sharp cheddar
6 oz. can of French fried onions

Preparation:
1.  Butter an 8 X 12 inch casserole pan.
2.  Wash and de-vein the collard greens.  To cut the greens into chiffonade, roll one or two leaves into a cylinder.  Cut across the cylinder make round thin ribbons.  (see below).

3.  Heat the olive oil in a dutch oven or large pot with lid removed over medium heat.  When hot, add the bacon and cook until almost crispy.  Drain off about 75% of the bacon fat.
4.  Add the diced red onion and portobello mushrooms.  Saute until the onion is fully cooked.  Next, add the greens and continue to cook until the greens begin to wilt.  Remove the pot from the heat and pour the greens into the casserole pan.
5.  Preheat the oven to 350 degrees Fahrenheit.
6.  In a sauce pan, heat the butter and flour together over medium heat.  Keep stirring the mixture until it turns the color of peanut butter.  Add the milk.  Once the milk mixture is warm, add the Monterrey jack and cheddar cheese.  Continue stirring until the cheeses melt and combine evenly.
7.  Pour the cheese mixture evenly over the greens.  Top with the French fried onions.  Bake for 30 minutes.  Let cool for 5 minutes then serve.
 United States  [ print this recipe for Collard Green Au Gratin ]

Restaurant-Grade Buttermilk Pancakes

If you are looking for an easy-to-make pancake recipe, give this one a try.  These buttermilk pancakes taste identical to the ones that they serve at the Original Pancake House!  The only ingredient that you may not have already stocked in your kitchen is buttermilk.  But have no fear.  You can easily make your own for this recipe by pouring 3 teaspoons of white vinegar into a measuring cup and then adding enough whole milk to make 1 and 1/8 cup.  Let the mixture sit for a couple of minutes and then you have a mixture that tastes just like buttermilk.  Here is the recipe for the pancakes.


Ingredients:
1 cup all-purpose flour
1/2 tspn salt
1 tspn baking soda
1 egg
1 1/8 cup buttermilk
2 tbsp butter, melted

Preparation:

1. Mix dry ingredients in a large mixing bowl.
2. Mix wet ingredients and then add to the dry mixture.  Mix thoroughly until everything is well combined.
3. Preheat skillet over medium-high heat.
4. Pour about 1/4 cup of mixture per pancake onto the hot skillet.  Cook for about a minute on each side.
5. Top with your favorite syrup.  We used 100% pure Wisconsin Maple Syrup from Marquardt's Tree Farm.

 United States  [ print this recipe for Restaurant-Grade Buttermilk Pancakes ]

Mint Julep

Drinks of the Triple Crown
It's Derby Day at Churchill Downs and time to imbibe a few of these classic southern libations. Mint Juleps are distinctly American, originating in the Commonwealth of Virgina in the 1700s. Kentucky is where they make the best Mint Juleps, however, featuring the state's indigenous Bourbon whiskey and mint.

Recommended Equipment:
pewter or silver glass or mug

Ingredients:
3 to 4 oz. bourbon (I used Maker's Mark)
fresh mint leaves
1 oz. of simple syrup
crushed ice

Preparation:

1. Pour 1/2 oz. of syrup into glass.
2. Pour mint leaves into glass and mix with syrup using a wooden spoon.
3. Rub the entire inside of the glass with the syrup-covered leaves.
4. Pack the glass over the top with crushed ice.
5. Pour the remaining 1/2 oz. of syrup over the ice.
6. Pour in the bourbon.
7. Garnish with sprig of mint.
8. Place your bets!!

Related posts:
The Preakness - Black Eyed Susan
The Belmont Stakes - Belmont Breeze

United States Kentucky

Kentucky Derby Beer Cheese Recipe

This Saturday is Derby Day, the first stop on the road to the Triple Crown. It is a perfect excuse to get friends together for a little mid-day party just before Mother's Day. To do it right you will need to include the traditional food and drinks popular in the Bluegrass State.

Your bar should have each of the signature drinks from the Triple Crown on hand. These include the Mint Julep, the Black-eyed Susan, and the Belmont Breeze. Pair these with classic Kentucky dishes like the Hot Brown and Beer Cheese and your party will become an early May tradition.

Ingredients:
3/4 bottle of your favorite beer
1/4 large yellow onion, minced
3 cloves of garlic, minced
1/4 tspn ground black pepper
1/2 tspn Tabasco sauce
1/2 tspn Worcestershire sauce
pinch of Kosher salt
1 tspn dry mustard
16 oz. grated cheddar cheese

Recommended Equipment:
food processor


Preparation:

1. Open a bottle of your favorite beer and let sit for at least 3 hours.
2. Add all of the ingredients except the beer to a food processor and pulse until all of the ingredients are well mixed.
3. Turn the food processor on continuously and pour the beer into the food processor.
4. Transfer the mixture to a sealable container. Place a piece of wax paper directly on the cheese and then put lid on container.
5. Refrigerate for 2 days.
6. Serve with your favorite vegetables, crackers, and pretzels.

United States Kentucky [ print this recipe for Kentucky Derby Beer Cheese ]

Slow Cooker Gumbo Recipe

We only used to make gumbo on Fat Tuesday (Mardi Gras).  Even though this dish is outstanding, we would only make it once a year because it takes about 4 hours from start to finish!  This is a much simpler recipe for gumbo that tastes just as good.  You can add everything into the slow cooker before you go to work and have great tasting gumbo for dinner any night of the week.  Here is the recipe:

Ingredients:
1 tbsp unsalted butter
1 tbsp olive oil
1 yellow onion, diced
salt and pepper to taste
3 cloves garlic, diced
3 ribs of celery, finely chopped
1/2 green pepper, diced
1/2 red pepper, diced
2 serrano chilies, deseeded and finely diced
16 oz. smoked Andouille  sausage, cut into thin rounds
flour, for dusting chicken

2 chicken breasts, chopped into 1 1/2 inch pieces
salt and pepper to taste
ground cayenne pepper to taste

12 oz. can of chopped tomatoes
3 cups chicken broth
1 tspn Tabasco sauce

Preparation:

1. In a skillet over medium heat, heat the butter and olive oil.  Add the onion and saute for about 4 minutes.  After the onions have finished cooking, add them to the slow cooker.
2. Add the salt, pepper, garlic, celery, green pepper, red pepper, serrano chiles and Andouille sausage to the slow cooker.
3. In a medium sized bowl, mix together the flour, salt, pepper, and cayenne pepper.  Add the chopped chicken to the bowl.  Mix the pieces of chicken with the flour mixture so that they are well coated.  Remove the pieces of chicken from the bowl and add them to a skillet over medium heat.  Cook for about 8 minutes.  Add some of the chicken broth to the skillet to clean the bottom of the pan.  Add the chicken and broth to the slow cooker.  Discard the remaining flour mixture.
4. Add the remaining chicken broth, chopped tomatoes, and Tabasco sauce.
5. Put the lid on the slow cooker and cook on low for 8 hours.
6. After 8 hours, taste the gumbo and season as needed with Tabasco.
7. Serve over warm rice. 

United States Louisiana  [ print this recipe for Slow Cooker Gumbo ]

Jalapeno Corn Muffin Recipe

This recipe for jalapeno corn muffins is another favorite dish on Mardi Gras (Fat Tuesday). They are a perfect complement to chicken gumbo or other types of soup. These jalapeno corn muffins are rich and spicy with a hint of salt.

The first time that we tried jalapeno corn muffins was at the restaurant Heaven on Seven in Chicago. We soon became regulars of this establishment and would have these for lunch along with a cup of their famous gumbo not only during the week of Mardi Gras but every week! If you're ever in Chicago, you should definitely pay Heaven on Seven a visit.

Recommended Equipment:
2 12 count muffin pans

Ingredients:
4 eggs
2 cups buttermilk
1/2 cup unsalted butter, melted
2 cups all-purpose flour
2 cups yellow cornmeal
1 tspn baking soda
4 tspn baking powder
2 tspn kosher salt
5 tbsp sugar
8 oz. cheddar cheese, shredded
1/3 cup corn kernels, frozen
3 - 4 jalapeno peppers, minced

Preparation:

1. Preheat oven to 400 degrees Fahrenheit.
2. Grease 2 12 count muffin pans (total of 24 muffins).
3. In a large mixing bowl, mix together the eggs, melted butter, and buttermilk.
4. In a separate mixing bowl, mix together the flour, cornmeal, baking soda, baking powder, salt, and sugar.
5. Add the corn, jalapenos and shredded cheddar cheese to the bowl containing the dry ingredients. Mix so that the corn, jalapenos and cheese gets coated with the dry mixture.
6. Add the bowl containing the egg, milk, and butter mixture to the dry mixture. Mix together so that all of the ingredients are distributed evenly. Try not to over-mix the batter.
7. Divide the batter evenly to make a total of 24 muffins. Each cup should be roughly 2/3 full.
8. Bake for about 20 minutes. Muffins are done when you can insert a fork into the muffin and it comes out clean.

United States Louisiana [ print this recipe for Jalapeno Corn Muffins ]

St. Charles Street Chicken Gumbo Recipe

About four years ago, I realized that we didn't have a good recipe for chicken gumbo. So I found 4 or 5 recipes and combined parts from each of them to make the one that I'm listing in this post. Since then, my family and I have been kicking off Fat Tuesday with a huge pot of this chicken gumbo.

I wanted it to try to replicate the taste of the gumbo served at Heaven on Seven, a great Cajun restaurant located on Wabash Street in Chicago. Although this recipe is not quite as good as the Heaven on Seven version, it does come close.

Preparing chicken gumbo is a little labor intensive since we are making the chicken stock from scratch. It will take a couple of hours from start to finish. But hopefully it will be worth the effort. Just put on a Clifton Chenier CD and be patient. There is nothing better than a hearty dish like this in early March!!

Recommended Equipment:
Large, deep stockpot
Cast iron skillet

Ingredients:

1 whole chicken cut into major parts (wings, thighs, breasts, etc.) - do not remove the skin
2 carrots, diced
2 ribs of celery, diced
1 handful of parsley, finely chopped
2 medium yellow onions, diced
1 bay leaf
1 cup of white wine
10 pepper corns
1 tspn kosher salt
1 tspn black pepper
2 tbsp extra virgin olive oil
3 cups of okra, sliced into wheels

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 medium yellow onions, diced
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 green bell pepper, diced
3 ribs of celery, diced
7 cloves of garlic, diced
1 package of andoullie sausage (about a pound), cut into thin wheels
3 Roma tomatoes, diced
2 tspn basil
2 tspn cayenne pepper
2 tspn thyme
Tobasco sauce
salt and pepper to taste

Preparation:

1. Add chicken, carrots, parsley, onion, bay leaf, celery, white wine, pepper corns, kosher salt, and black pepper to the pot and cover with water (about 10 cups of water).
2. Bring the mixture to a boil over medium heat then reduce to low and simmer for 2 hours.
3. Using tongs, remove the chicken from the pot and let it cool on a cutting board. When the chicken has cooled, remove the skin and place it in a medium sized pot. Remove the chicken meat from the bones and place it in a bowl and set aside. Place the bones in the pot with the skin. Cover the skin and bones with water and then place the pot over low heat for at least 1 hour.
4. Pour the remaining contents of the large stock pot through a strainer into another large pot or bowl. This is the chicken stock that you will use for the gumbo. Discard the spent vegetables and small pieces of chicken that were caught in the strainer.
5. Pour the chicken stock back into the large stock pot. After the pot with the chicken bones has simmered for at least an hour, strain it into a bowl, discard the bones and skin, and then add this chicken stock to the stock pot as well.
6. Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Add the okra to the skillet and cook for about 20 minutes. Remove the okra from the skillet and reserve for later. Do not clean the skillet.
7. Add 3 tablespoons each of butter and all-purpose flour to the skillet over medium heat. Whisk the butter and flour constantly for about 15 to 20 minutes until they form a roux that is the color of peanut butter.
8. Add the diced onions to the roux and cook until the onions have softened and become translucent. Add the onions and the roux to the stock pot. Do not clean the skillet.
9. Add 3 tablespoons each of butter and all-purpose flour to the skillet over medium heat. Whisk the butter and flour constantly for about 15 to 20 minutes until they form a roux that is the color of peanut butter.
10. Add the diced garlic, green pepper, and celery to the roux and cook until the vegetables have softened. Add the vegetables and the roux to the stock pot.
11. Add the chicken, okra, tomatoes, andoullie sausage, basil, cayenne pepper, and thyme.
12. Partially cover the pot and simmer for at least 2 more hours.
13. Season with Tobasco sauce, salt, and pepper to taste.

United States Louisiana [ print this recipe for St. Charles Street Gumbo ]

Cioppino Recipe

Cioppino is a rich, red, seafood-based soup that was developed in the early 1800s by Portuguese and Italian fishermen that settled along the Northern California coast around San Francisco.  It was first prepared on their fishing vessels from leftover pieces of fish, clams, mussels, and dungeness crabs.  Cioppino, which has many similarities to other mediterranean fish dishes such as bouillabaise, grew in popularity in the Bay Area and has been on the menus of many of San Francisco's restaurants ever since.  It is a great winter-time dish and is best served with toasted sour dough bread and a Oregon Pinot Noir.  If sour dough bread is unavailable, you can make yourself a loaf of Easy Artisan Bread which will work just as well.

Ingredients:
1/4 cup extra-virgin olive oil
1 tbsp crushed red pepper flakes
3 - 4 flat anchovie fillets
6 cloves garlic, minced
1 bay leaf
1 large yellow onion, diced
1 cup California Chardonnay
1 1/2 cups chicken stock
32 oz. crushed red tomatoes
1 cup clam juice
1 tbsp thyme
1 tspn oregano
1 tspn basil
1 hand full of finely chopped flat-leaf parsley
salt and ground black pepper, to taste
1 1/2 pounds cod or other white fish, cut into 2 inch chunks
8 large shrimp
16 mussels or clams
1 can of lump crab meat or fresh crabs (if you can get them) - Dungeness crabs are the best with this but they are usually only available on the US west coast.  Blue crabs would also work with this recipe for cioppino.

+ sour dough bread or Easy Artisan Bread.

Preparation:

1. In a large pot over medium heat, combine the olive oil, red pepper flakes, anchovies, garlic, and the bay leaf.
2. As  the anchovies begin to disintegrate, add the diced yellow onion and cook the onion for a few minutes until it becomes translucent in color.
3. Add 1 cup of chardonnay and continue to cook for a few minutes to allow the wine to reduce.
4. Add the chicken stock, crushed red tomatoes, clam juice, thyme, oregano, basil, parsley, salt, and pepper.  Bring the soup to a boil then reduce the heat to a simmer.  Let the soup simmer for an hour.
5. Season the white fish on both sides with salt and pepper.  Set aside while the soup simmers.
6. After an hour has passed, add the shrimp, mussels or clams, crab meat, and pieces of white fish to the cioppino.  Do not stir the mixture so that the pieces of white fish do not break apart.  Let the cioppino simmer for another hour to allow all of the flavors to meld.
7. Serve cioppino hot with slices of toasted bread and red wine (Oregon Pinot Noir or this Pinot Noir one from Chile if you can find it).

 United States  [ print this recipe for Cioppino ]

Bourbon Slush Recipe

Bourbon slushes are a tradition in our family. On Christmas Eve, there is always a big batch on hand as the family gathers. By midnight, the slushes are always completely finished off.

This is a great drink to have on hand throughout the year, however. You can store these in the freezer for months. When guests stop by, you will always have a great drink to serve.

Ingredients:
3 12 oz. cans of lemonade concentrate
5 cups orange juice
2 16 oz. bottles of 7Up
1 fifth of Bourbon whiskey

Preparation:

1. Mix together all of the ingredients.
2. Put in the freezer for at least 24 hours.
3. When you are ready to serve, chip the slush and add to a glass using a large metal spoon.
4. Garnish with a Maraschino cherry.

United States

Dark Chocolate-Ganache Mini Donut Recipe

There are many flavors of chocolate, ranging from white to milk to semisweet chocolate, but none are as rich - or so decadent - as dark chocolate.  The dark chocolate ganache that glazes these mini donuts is so rich that it can be served to only the truest of chocolate fans!

Ingredients:
for donuts:
1 cup all-purpose flour

1/3 cup cocoa powder, sifted
2 tspn baking powder
1/4 tspn salt
1 large egg
1/2 cup granulated sugar
3/4 cup whole milk
2 tbsp vegetable oil
2 tbsp sour cream
1/2 tspn vanilla extract

for ganache:
3 oz. dark chocolate(at least 60% cocoa), chopped - I used Hershey's Special Dark
1/3 cup heavy whipping cream
2 tbsp granulated sugar
1 tbsp unsalted butter

Preparation:

1. If using an electric donut maker, preheat according to manufacturer's instructions.  If using donut pans, preheat the oven to 350 degrees Fahrenheit. and grease donut pans.
2. In a small bowl, sift together flour, cocoa powder, baking powder, and salt.  Set aside.
3. In a medium bowl, whisk together egg and sugar.  Then add milk, oil, sour cream, and vanilla extract, mixing until thoroughly combined.  Gently stir in the flour mixture, stirring until there are no lumps.
4. If using mini-donut pans:  carefully fill each donut indentation 3/4 full.  Bake for 7 to 9 minutes or until a toothpick inserted into a donut comes out clean.  Transfer donuts to a cooling rack and let cool completely.  If using an electric mini-donut maker:  carefully fill each donut indentation 3/4 full.  Bake according to manufacturer's instructions or until a toothpick inserted into a donut comes out clean.  Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
5. Place chocolate in a medium-sized heatproof bowl and set aside.  Heat the cream, sugar, and butter in a small saucepan over medium heat.  Bring to a boil and immediately pour the boiling cream over the chocolate.  Allow to stand, without stirring, for a few minutes.  Then, stir gently (you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
6. Allow ganache to cool on the counter for about 10 minutes, stirring as needed, until it cools and slightly thickens.  Place wax paper under a wire rack to collect any drippings for an easy cleanup.  Dip the top of each donut into the ganache and transfer to a wire rack.
7. Let donuts set for 5 minutes and then serve.  Donuts can be stored in an airtight container for up to 3 days but are best eaten fresh.

Recipe courtesy of Mini Donuts by Jessica Segarra

United States  [ print this recipe for Dark Chocolate-Ganache Mini Donuts ]

Black Bean-Hemp Protein Patties Recipe

These patties are packed with premium protein, essential fatty acids, iron, calcium, fiber, and trace minerals, and won't contribute one bit to heart disease or diabetes, like animal-derived burgers do.  Perfectly aligned spices celebrate three plant-based protein sources:  black beans, hemp seeds, and quinoa.

Ingredients:
coconut oil, for cooking
1 cup finely diced sweet yellow onion (about 1/2 medium onion)
4 large cloves garlic, minced
1 cup finely diced red bell pepper (about 1 pepper)
1 1/2 cups cooked black beans (unsalted)
1 cup hemp seeds
10 sun-dried tomatoes, soaked in hot water until soft, finely minced
1/2 tspn sea salt
2 tspn paprika powder
1/4 tspn chipotle powder
1/4 tspn cayenne pepper
2 tspn miso paste
1 cup cooked brown rice
1/3 cup quinoa flakes

Preparation:

1. Heat 1 teaspoon of coconut oil in a nonstick frying pan over medium heat. Add the onion and garlic, and cook until onion begins to turn translucent, about 3-4 minutes.  Add the bell pepper, and continue to cook until vegetables are softened-about 5 minutes.  Reduce the heat to low and add the black beans, hemp seeds, sun-dried tomatoes, sea salt, paprika, chipotle, and cayenne.  Cook, stirring constantly, for an additional 1-2 minutes.  Remove from heat and transfer to a large bowl.
2. Add the miso paste into the mixture.  Use the back of a fork to mix the beans and miso together, partially mashing the beans.  Mix in the cooked brown rice and quinoa flakes.  When cool enough to handle, use clean hands to knead the mixture together to form a dense base.  Place in the refrigerator, covered, for 30 minutes to allow quinoa flakes to swell and absorb the excess moisture.
3. Form the mixture into 6-8 patties, squeezing and packing the mixture together.  (If necessary, a spoonful or two of water may be added to make the patties stick together easier).  Warm a small amount of coconut oil in a nonstick frying pan over medium heat.  When the pan is hot, add the patties.  Cook for about 4 - 5 minutes on each side, or until browned.

Serving Suggestions:  Pair with spouted grain hamburger buns, avocado, tomatoes, onions, and sprouts.  Or, try it "high protein-style" - tucked inside a collard leaf wrap or on top of a salad.

Recipe courtesy of Superfoods Kitchen by Julie Morris

United States  [ print this recipe for Black Bean-Hemp Protein Patties ]

Cheesy Kale Crisps Recipe

If you've never had Kale crisps before, you're in for a real treat.  (And if you have, get ready for one of the best recipes around- seriously).  These have a distinctly Parmesan-like flavor that is excitingly  addicting.  Just watch; even people who "don't like kale" will transform into kale-muching monsters before your very eyes (kids included).  Better just go ahead and start a second batch now.

Ingredients:
1 large bunch of curly green kale
2 tbls coconut oil, melted
2 tbsp flaxseed powder
1 tspn fresh lemon juice
1 tbsp nutritional yeast
1 tbsp tahini
1 tspn onion powder
1/4 tspn sea salt, or to taste

Preparation:

1. Wash the kale and dry very thoroughly (otherwise the flavorings will not coat the leaves well).  Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces in a bowl.
2. In a small bowl or cup, mix together the oil, flaxseed powder, lemon juice, nutritional yeast, tahini, onion powder, and sea salt.  Pour this mixture into the kale bowl.
3. Using clean hands, massage the oil mixture into the kale, squeezing and tossing the vegetables as you go to help soften the leaves.  Mix for about 2 minutes until leaves are evenly coated.  Taste and adjust salt if needed.  
4. Proceed with your method of choice below.

Dehydrator Method (preferred):   Warm the dehydrator to 115 degrees Fahrenheit.  Spread out the kale onto 4 perforated sheets, and dehydrate for 10-12 hours, or until crispy (time may vary depending on local humidity).  When done, store in an air-tight, sealed container.

Oven Method:  Heat the oven to 200 degrees Fahrenheit.  Heat the oven to 200 degrees Fahrenheit.  Spread the kale out as flatly as possible onto a couple of baking sheets lined with parchment paper.  Bake for 55 - 80 minutes, or until kale has dried out and is crispy.  Keep a close eye on the kale at the end of its cooking process to make sure it does not burn.  Let cool, and store in an air-tight, sealed container.

Recipe courtesy of Superfoods Kitchen by Julie Morris

United States [ print this recipe for Cheesy Kale Crisps ]

The Father Loaf Recipe

If you're going to have the Mother Loaf, you've got to have the The Father Loaf.  So what makesthis meatloaf different from its better half?  You'll see.  We've added some barbecue sauce, a different herb blend, and topped it with Cheesy Taters.  Here's to dads everywhere!

Ingredients:
1 cup dry white bread crumbs
1 cup 100% whole grain rolled oats
2/3 cup 2% milk
1/3 cup ketchup
1 tbsp + 2 tspn Worchestire sauce
2 tspn traditional barbecue sauce
2 tspn minced garlic
2 tspn minced fresh chives
1 tspn dried Herbes de Provence
1 tspn paprika
1 tspn fine sea salt
1 tspn black pepper
1 pound(450 g) ground chuck beef
1 pound(450 g) ground pork
1/2 cup finely chopped yellow onion
1/3 cup finely diced celery
1/4 cup finely diced red bell pepper
2/3 cup finely chopped curly parsely
2 large eggs, lightly beaten
canola or vegetable spray, for greasing
1 batch of Cheesy Taters

For the Glaze and Dipping Sauce:
1/2 cup ketchup
1/3 cup traditional barbecue sauce
granulated sugar, to taste

Preparation:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Combine the bread crumbs, oats, and milk in a bowl and let soften.
3. In a separate bowl, combine the ketchup, Worcestershire sauce and barbecue sauces, garlic, chives, Herbes de Provence, paprika, salt, and pepper.  In a large bowl, combine the ground meats, onion, celery, bell pepper, and parsley.  Add the eggs, the ketchup mixture, and the softened bread crumb/oats mixture, and then mix well with your hands.
4. Cover a sheet pan or cookie sheet with parchment paper and lightly spray  with canola or vegetable oil.  Using your hands, form the meatloaf mixture into a generous log on the prepared pan and smooth the surface, or create your own shape - Dad may even want to fashion it into a football to accompany one of those big games!  Bake in the oven for approximately 35 minutes.
5. While the meatloaf is baking, begin preparing the Cheesy Taters.  Also stir together the ingredients for the glaze and dipping sauce.
6. Remove the meatloaf from the oven and brush the top with some of the glaze mixture.  Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160 degrees Fahrenheit but note that the total cooking time may vary depending on the thickness of your particular creation.
7. Top with hot Cheesy Taters and enjoy with the remaining glaze mixture as a dipping sauce. 

Recipe courtesy of The Meatloaf Bakery Cookbook - Comfort Food with a Twist by Cynthia Kallile

United States Chicago  [ print this recipe for The Father Loaf ]

Cheesy Taters Recipe

Imagine a creamy blend of three cheeses with sour cream and butter.  Cheesy potatoes have never been this good.  Love them alone and on the Father Loaf.

Ingredients:
8 Russet potatoes (about 2 lb./900 g), peeled and cut into 2-inch/5-cm cubes
2 tbsp. 2% milk
4 tbsp. unsalted butter, softened
1 tbsp. plus 1 tsp. sour cream
1 1/3 cups shredded sharp yellow cheddar cheese
1/4 cup shredded Asiago cheese
1/4 cup shredded Parmesan cheese
coarse sea salt and freshly ground white pepper, to taste

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water.  Bring to a boil on high heat, then reduce the heat and continue cooking for about 10 to 15 minutes, or until the potatoes are fork tender.  In the meantime, warm the milk in a microwave.
2. Drain the potatoes in a colander and return to the pan.  Add the warm milk, softened butter, and sour cream, and then mash with a potato masher.  While the potatoes are still hot, add the cheeses and continue mashing until they are melted.  Season with salt and pepper - because these cheeses can be salty, you may not need to add any salt, perhaps only a little white pepper to bring out the flavors.  As for lumps, they're totally acceptable if you don't intend to do any creative piping.  However, if you'de like to try your hand with a pastry bag and your favorite decorative tip, be sure to minimize lumps, because they make piping more difficult.

Variation:  Caraway-Horseradish Smashers

Make 1 batch of Cheesy Taters, following the recipe above, but replace the cheeses with  1 tbsp. plus 1 tspn. prepared(pure) horseradish and the same quantity of crushed caraway seeds-feel free to add more horseradish to taste.  Continue mashing until the potatoes reach the desired consistency (smooth for piping or toping).  Season with salt and pepper.

Recipe courtesy of The Meatloaf Bakery Cookbook - Comfort Food with a Twist by Cynthia Kallile

United States Chicago [ print this recipe for Cheesy Taters ]