Cheesecake Cookies

1 c butter (2 sticks), softened
1 (8 oz) package cream cheese, softened
1 t vanilla extract
2 c sugar
1/2 t salt
2 c flour
1 c pecans, chopped

Preheat oven to 375°. In standing mixer fitted with paddle attachment, cream together butter and cream cheese until smooth. Add vanilla and sugar followed by flour, salt, and pecans. Scoop into 1" balls and place on cookie sheet 2" apart. Press gently with palm of hand to flatten slightly.

Bake 10 minutes and let cool on cookie sheet 5 minutes before removing to cooling rack. Store tightly covered. Makes 4 dozen 3" cookies.

Toscana Soup

4 c chicken broth
1/4 t salt
1/2 t red pepper flakes
1 medium russet potato, un-peeled
3 c kale, rinsed and chopped
1/2 pound sweet Italian Sausage (preferably turkey)
1/4 c half and half
1/2 c freshly grated parmesan cheese

Heat broth in saucepan over medium heat. Add pepper flakes and salt. Quarter potato length-wise and cut into 1/4 inch slices. Add potato and kale to soup. Remove sausage from casing, cook over high heat until brown and add to soup.

Reduce heat, cover and simmer on low until potatoes are soft, stirring occasionally, approximately 20 minutes. Add half and half, stir and remove from heat. Serve immediately topped with parmesan cheese. Serves 2.

Sugar Cookies

1 c sugar, plus 1/2 c for decorating
1 c powdered sugar, sifted
2 c vegetable shortening
3/4 t vanilla
1 egg, beaten
4 1/3 c cake flour, sifted
3/4 t baking soda
3/4 t baking powder
1/4 t salt

Preheat oven to 375. Cream together sugars and shortening using an electric mixer set on low for 1 minute. Scrape down bowl and increase speed to medium. Mix for 3 minutes. Add vanilla and beaten egg and mix another minute.

In separate bowl, combine flour, baking soda, baking powder and salt. Gradually add flour mixture to creamed sugars, mixing on low just until blended. Do not over mix. Scoop with cookie scoop and roll in reserved 1/2 c sugar. Place directly on cookie sheet and flatten slightly with palm of hand.

Bake 6 minutes. Cookies should not brown. Leave cookies on sheet 5 minutes before removing to cooling rack. Makes 4 dozen.

Best Ever Cream of Broccoli Soup

1 head fresh broccoli
1/2 c butter (1 stick)
2 cloves garlic, minced
1 t salt
3 c milk
1 egg yolk, beaten
2 T flour
1 c half and half
1/2 c pecorino romano cheese, finely grated
fresh ground black pepper, to taste

Remove broccoli from hard stem and discard. Cut into florets and steam cut broccoli (including tender stems and leaves) 8 minutes until bright green in color.

In large nonstick skillet, melt half one stick of butter (1/4 c) over medium heat. Add garlic and saute until butter just begins to brown. Add steamed broccoli, cover and cook over medium low heat stirring occasionally 5 minutes or until broccoli is soft. Using a potato masher, coarsely mash broccoli into large bite sized pieces.

While broccoli and garlic are cooking, add beaten egg yolk to 1 c of milk. Melt remaining 1/4 c butter in a 2-3 quart saucepan, add flour and stir constantly. When flour just bubbles, add yolk/milk mixture to saucepan. Lower heat to medium and stir until thick.

Add mashed broccoli with garlic to saucepan stirring until well combined. Slowly add remaining milk, salt and half and half. Raise temperature to medium high and bring just to a boil. Add grated cheese and mix well. Turn heat to medium low and simmer 5 minutes, stirring occasionally. Garnish with fresh ground black pepper and additional romano cheese, if desired. Serves 4.

Chocolate Pumpkin Bread

1 1/2 c flour
1/4 c unsweetened cocoa powder
1/2 c sugar
3/4 c packed brown sugar
2 eggs
1 t baking powder
1/2 t baking soda
1/4 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1 t vanilla extract
1/2 15 oz can pumpkin
1 c chocolate chips

Preheat oven to 325. Grease loaf pan. Combine all ingredients in large mixing bowl; blend well. Pour batter into loaf pan and bake for 45 minutes to one hour, until top is firm and toothpick comes out clean. Allow loaf to cool for 15 minutes; remove from pan and dust with powdered sugar (if desired).

Pad Thai Stir-Fry

Peanut Sauce
1/3 c natural peanut butter, no sugar added
1 t garlic powder
2 T soy sauce
2 T lemon juice
1 t sugar
1/3 c water
cayenne pepper, to taste

Mix all ingredients well and microwave 30 seconds. Set sauce aside while preparing stir fry.

Noodle Stir Fry
1 pkg (6 oz) chow mein stir-fry noodles, prepared
2 chicken breasts, cooked and chopped
1/2 one large white onion, sliced
2 c green cabbage, shredded
1 carrot, shredded
1/4 c vegetable oil
black pepper, to taste
lime wedges, for garnish

Heat large wok or frying pan over high heat. Add cooked chicken and sear lightly. Add onions, stir-fry 2 minutes. Mix in remaining ingredients and peanut sauce. Cook stirring 1 to 2 minutes until combined and heated through. Serve with lime wedges. Serves 4.

Lentil Soup

2 tablespoons olive oil
1/2 of 1 large white onion, chopped
3 carrots, grated
3/4 t ground marjoram
3/4 t dried thyme
28 oz can chopped canned tomatoes
4 cans chicken broth (approximately 8 cups)
2 c lentils, rinsed and picked
1/4 t garlic powder
salt and pepper to taste
1 c grated cheddar cheese (optional)

In large stock pot sauté onions, carrots, marjoram and thyme in olive oil over medium-high heat 5 minutes. Add canned tomatoes (with liquid), broth and lentils; bring to boil. Reduce heat to low, cover and simmer for a minimum of 1 hour. Add garlic powder, salt and pepper to taste and simmer 5 minutes. Garnish with grated cheddar cheese if desired. Serves 12.

Ricotta and Chocolate Torta

Crust:
2-1/3 c flour
3/4 c sugar
1-1/2 t baking powder
1 egg
1 T milk
1/4 t almond extract
1 c cold butter, sliced thinly

Filling:
14 oz. fresh ricotta
1/2 c sugar
1 c dark chocolate chips (bittersweet or semisweet)

Preheat oven to 320. In large bowl mix ingredients for crust, except butter. Add sliced butter and cut in until coarse crumbs form. Press half crust mixture gently into bottom of 9 inch springform pan that has been greased with butter and dusted with flour.

Mix ricotta and sugar well with a fork. Add chocolate chips and mix again, spread evenly on top of crust. Take remainder of crust mixture and crumble over filling. Bake 50 to 60 minutes until light golden brown. Cool completely before removing from springform. Serve at room temperature. Serves 12.

Penne e Pepe

1 lb penne pasta
4 oz Pecorino romano cheese, freshly grated
fresh ground pepper, to taste

Prepare pasta al dente according to package directions. Grate cheese while pasta boils and place cheese in large pasta bowl. Strain pasta and reserve 1/2 c pasta water. Add reserved water to cheese, stir well to combine. Toss with pasta and top with ground pepper and additional cheese to taste. Serve immediately. Serves 4.

Rosemary and Sea Salt Focaccia

1 package active dry yeast, approximately 2 1/4 t
1 2/3 c lukewarm water (105 to 115°F)
4 c unbleached all-purpose flour plus additional 2 T, sifted
2 t table salt
1/4 c plus 3 T extra-virgin olive oil, divided
1 T fresh rosemary, finely chopped
1 t coarse sea salt

Stir together water and yeast in bowl of standing mixer and let rest until creamy, about 5 minutes. Add 4 c flour, 1/4 cup oil, and table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead at medium high speed until smooth and sticky, 3 to 4 minutes.

Turn dough out onto lightly floured surface and knead in additional 1 to 2 T flour. Knead dough 1 minute (dough will be slightly sticky). Transfer to a lightly oiled bowl and turn dough to coat with oil. Cover and let rise at room temperature until doubled, 1 to 1 1/2 hours.

Shape dough evenly into rectangle on oiled baking stone or cookie sheet, leaving 2 inch from edge. Cover and let rise at room temperature until doubled, about 1 hour.

Preheat oven to 425°F.

Stir together rosemary and remaining ~3 T olive oil. Press shallow indentations into dough with fingertips, brush top and sides of loaf with rosemary and oil, allowing to pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Immediately remove from pan or stone, cool and slice. Serve warm or at room temperature.

Chef's Note: Because I live in an especially dry climate (hello 5% humidity!), the flour used here is significantly less than called for in the original recipe. Flour may be increased up to 5 c total, depending on level of local humidity.

Baja Chicken Sandwich

2 cooked chicken breasts, sliced
1 French baguette, halved lengthwise and quartered
4 slices cheddar cheese
1/4 c mayonnaise
1/2 t chipotle Tabasco sauce
1/4 c mesquite steak sauce
fresh cilantro, chopped

Preheat broiler to high. Mix mayonnaise and Tabasco in small bowl and spread on bottom half of each bread quarter. Add sliced chicken and drizzle with steak sauce. Top with cheddar cheese and sprinkle with cilantro. Place under broiler and heat until cheese is melted and bubbly, approximately 3 minutes. Remove and top with remaining bread. Serves 4.

Chicken a l'Orange

3 skin-on bone-in chicken breast halves
1 T vegetable oil
salt and freshly ground black pepper, to taste
1/2 c frozen orange juice concentrate
1/4 c honey

Preheat oven to 375. Salt and pepper chicken breast halves. Heat oil in large saute pan over medium-high heat and sear chicken, skin side only, until brown.

In small saucepan, heat orange juice concentrate, honey, salt and pepper over medium heat. Bring to boil for 3 minutes, remove from heat. Turn chicken skin side up and brush with glaze.

Transfer pan to oven and bake until juices run clear when pierced. Brush on half of remaining glaze halfway through cooking. Remove chicken from pan and rest 10 minutes. Return sauce to boil and reduce by 1/2. Remove bone and slice meat on the bias. Serve chicken with sauce over steamed rice. Serves 4.