Cucumber Salad

Ingredients:
2 cucumbers
1 teaspoon salt
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons parsley

Directions:
Peel the cucumbers so that no skin is left.  You can find seedless cucumbers that come in a tight plastic covering.  The skin on these cucumbers is very thin and can be left on.  Slice into very thin pieces.  A mandolin can be used, but I prefer just a knife.  Put all of the slices in a bowl and toss with the salt.  Allow this to sit for a half hour to pull out the moisture in the cucumber.  Pour away the excess liquid after a half hour.

Whisk together the olive oil and red wine vinegar and pour over the cucumbers.  Toss together and sprinkle with chopped parsley.  Chill for a half hour.  Enjoy!

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Olive Oil Rosemary Bread

Ingredients:
1/2 tablespoon dry yeast
1 cup water
1 tablespoon sugar
1/8 cup oilive oil
1/2 tablespoon salt
1 tablespoon fresh basil
1 teaspoon garlic powder
6 rosemary sprigs
3 cups flour

Directions:
Mix yeast, water water, and sugar together in a large bowl.  Set aside for 5 minutes or until it becomes foamy.

Stir in the olive oil, salt, herbs, garlic powder, and 1 cup of flour into yeast mixture.  Gradually mix in the next 2 cups of flour.  Knead for 5 minutes or until smooth and elastic.

Place in oiled bowl, cover with a damp towel or plastic wrap.  Let rise for 1 hour.

Shape into a loaf on a greased or foil lined cookie sheet.  Allow to rise again for 30 minutes. Sprinkle the top with olive oil and rosemary.

Bake at 350 for 30 minutes or until top becomes brown.  Let cool for 15-20 minutes before slicing.

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Crispy Mushrooms with Basil Aioli

Ingredients:
Mushrooms:
1 package white button mushrooms (about 20-25 mushrooms)
2 cups bread crumbs
5 rosemary sprigs
2 eggs
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon lemon zest
1 tablespoon salt
1 tablespoon cornstarch

Aioli:
1 cup mayonnaise
juice of 1 lemon
1/3 cup basil leaves
1/4 cup olive oil

Directions:
Preheat oven to 500 degrees.

Gently wipe off mushrooms with a damp paper towel to remove any dirt.

Beat the eggs in a large bowl until completely beaten.

In a large plate or bowl toss the bread crumbs, paprika, garlic powder, lemon zest, salt, and cornstarch.

Line a large baking sheet with aluminum foil and lightly spray with olive oil cooking spray.  Gently toss the mushrooms in the beaten eggs.  Then toss in the breadcrumb mixture until completely coated.  Lay on the foil lined baking sheet.  Spray lightly with more cooking spray.  Bake in the oven for 12-15 minutes.

While the mushrooms are baking, in a blender mix together the mayo, lemon juice, basil, and olive oil until completely smooth.  Season with salt to taste.

Serve aioli on the side of the mushrooms.  Enjoy!

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Chocolate and Potato Chip Shortbread

Ingredients:
2 sticks butter
2/3 cup confectioners sugar
1 teaspoon vanilla
2 cups flour
1 tablespoon water
2 cups chocolate chips, melted
2 cups potato chips, crushed

Directions:
Preheat oven to 325 degrees. 

Using an electric mixer, beat together the butter and sugar in a large bowl.  Once butter and sugar are creamy, add the vanilla and beat for a few seconds.  Slow sprinkle in the flour and water. 

Take a 1 gallon zip top bag and put all of the dough inside.  Use a rolling pin or your hands to spread the dough to fit the entire bag

Chill for 2 hours in the bag.

One dough is done chilling, cut open the bag and cut the dough into 16 squares.  Cut each square into 2 triangles diagonally.

Place the cookies on a baking sheet and bake for 18-20 minutes.

Allow cookies to completely cool before dipping.

Melt the chocolate chips in the microwave in 30 seconds intervals, stirring in between every 30 seconds.

In a large plastic bag, crush all of the potato chips using a rolling pin.

Dip half of the cookie into the chocolate.  I only did half of the top section, but you can do the entire half of the cookie.

Place on a lined baking sheet and sprinkle potato chips over the top of the chocolate covered section.

Serve and enjoy!

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Raspberry Linzer Tarts

Ingredients:
1 1/4 cups unsalted butter
2/3 cup white sugar
2 cups flour
1 3/4 cup ground almonds
1/8 teaspoon ground cinnamon
1 cup seedless raspberry jam

Directions:
Preheat oven to 325 degrees.

Cream together butter and sugar together until light and fluffy.  Beat in the flour, 1/2 cup at a time.  Then beat in the almonds and cinnamon until it becomes a stiff dough.

Shape the dough into a ball and wrap in plastic wrap and refrigerate for one hour.

On a lightly floured surface, roll 1/2 of the dough into a sheet that is 1/8 inch thick.  With a 2 1/2 inch cookie cutter, cut as many circles as you can.  Knead the leftover scraps and roll out again.  Cut more circles until the 1/2 of dough is finished.

Repeat the rolling and cutting process with the other half of dough but cut the center out with a 1/2 inch cookie cutter.

Place on an ungreased cookie sheet.  Bake for 10-15 minutes.  Cool for at least 20 minutes.

Spread the flat side of the solid circles with raspberry jam and lay the cutout cookie over the top and slightly press down.  Serve and enjoy!

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Peanut Butter and Jelly Cookies

Ingredients:
1 cup unsalted butter
1 cup smooth peanut butter
1 cup white sugar
1 cup light brown sugar
2 eggs
2 1/2 cups flour
1 teaspoon baking powder 
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 cups blackberry jam

Directions:
Preheat oven to 375 degrees. 

Cream together butter, peanut butter, white and brown sugars.  Beat in the eggs one at a time.

In a separate bowl, mix together the flour, baking powder, baking soda, and salt.  Stir dry mixture into butter mixture in 3 stages, mixing between each one.  Put batter in refrigerator for 1 hour

Roll into 1 inch balls and place on a baking sheet.  Bake in the oven for 5 minutes.

Remove from the oven and allow to cool for 1 minute.  Using a melon baller or a teaspoon, place an indentation in the middle of each cookie.  Fill it with 1 teaspoon of blackberry jam.  Bake for another 5-7 minutes or until cookies brown and jam sets.

Serve and enjoy!

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Baked Eggs over Potatoes

Serves 1

Ingredients:
1 russet potato
1 tablespoon olive oil
1 teaspoon rosemary
1 teaspoon parsley
1 teaspoon garlic powder
1 egg
salt
pepper
1/4 cup cheddar cheese
1/4 of an avocado

Directions:
Preheat oven to 400 degrees.

Clean the skin of each potato and dice into small cubes.  Place the olive oil in a ramekin or small baking dish.   Put the diced potato on top and toss in the olive oil.  Sprinkle liberally with salt.  Toss in the rosemary, parsley, garlic powder, and pepper.  Bake for 20-25 minutes or until potatoes are tender.

Once potatoes are cooked, take them out of the oven and sprinkle with cheese.  Crack an egg into another small bowl.  Gently pour the egg over the cheese and potato mixture so that is lands in the center.

Put back in the oven for 5-7 minutes or until egg sets.

Dice the quarter of the avocado into cubes.  Toss on top of the egg.  Serve and enjoy!

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