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Recipes
Ultimate Banana Bread
By Sodernsilly
Pre-heat your oven to 350 degrees, middle oven rack in place
- 1¾ cups (8¾ ounces) unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 6 large very ripe bananas (about 2¼ pounds), peeled (see note)
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 2 large eggs
- ¾ cup (5¼ ounces) packed light brown sugar
- 1 teaspoon vanilla extract
- ½ cup walnuts, toasted and coarsely chopped (optional)
- 2 teaspoons granulated sugar
Cranberry-Orange Pancakes
By Sodernsilly
For the syrup: Pour ½ cup maple syrup into a small saucepan over medium heat
- 2 cups buttermilk
- 2 cups unbleached all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1 large egg
- 1 tsp vanilla extract
- the zest from one orange (save ½ tsp of it for the syrup)
- 1 5oz. bag of dried cranberries (also known as “Craisins” — you won’t use the whole bag, but the amount you want to use is totally up to you)
- 3 tbsp unsalted butter, melted and cooled slightly
- oil or butter to coat your griddle or skillet (I used butter)
- For the syrup:
- ½ cup real maple syrup
- ¼ to ⅓ cup fresh or frozen cranberries (I used fresh)
- 2 tsp Grand Marnier or Cointreau (optional)
- ¼ tsp cinnamon
- ½ tsp orange zest
BACON & BROWN SUGAR PANCAKES WITH BACON-MAPLE SYRUP
By Sodernsilly
For the bacon-maple syrup: Pour ½ cup maple syrup into a small saucepan over medium heat
- 1 cup buttermilk
- 1 cup unbleached all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp table salt
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted and cooled slightly
- ½ pound cooked bacon (5-6 slices), crisped (feel free to use more)
- light brown sugar for sprinkling
- oil or butter to coat your griddle or skillet (I used butter)
- For the bacon-maple syrup
- ½ cup real maple syrup
- 1 tbsp light brown sugar
- 2 to 3 tbsp cooked bacon, chopped
Cheddar Biscuits
By Sodernsilly
Preheat oven to 400 degrees
- 2 cups Bisquick mix
- 3 tbsp cold butter, cubed or grated
- 1½ cups cheddar cheese, finely shredded
- ⅔ cup cold milk
- 1 pinch garlic salt
- 1 tsp granulated garlic (or garlic powder)
- Garlic Herb Butter to brush on top:
- 4 tbsp butter (salted)
- 1 tsp dried parsley
- ¼ tsp dried oregano
- ¼ tsp granulated garlic (or garlic powder)
LEMON SUGAR CRUSTED BLUEBERRY MUFFINS
By Sodernsilly
For the topping: Stir together sugar and lemon zest in small bowl until combined; set aside
- Lemon-Sugar Topping
- ⅓ cup sugar (2⅓ ounces)
- 1½ teaspoons finely grated zest from 1 lemon
- Muffins
- 2 cups fresh blueberries (about 10 ounces), picked over
- 1⅛ cups sugar (8 ounces) plus 1 teaspoon
- 2½ cups unbleached all-purpose flour (12½ ounces)
- 2½ tsp baking powder
- 1 tsp table salt
- 2 large eggs
- 1½ teaspoons finely grated zest from 1 lemon
- 1 tbsp fresh squeezed lemon juice
- 4 tbsp (1/2 stick) unsalted butter, melted and cooled slightly
- ¼ cup vegetable oil
- 1 cup buttermilk (see note below)
- 1½ tsp vanilla extract
TEQUILA & LIME CUPCAKES
By Sodernsilly
1. Preheat the oven to 325 degrees F
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs, at room temperature
- Zest and juice of 1½ limes
- 2 tablespoons tequila
- ¼ teaspoon vanilla extract
- ½ cup buttermilk
- To Brush the Cupcakes:
- 1 to 2 tablespoons tequila
- For the Tequila-Lime Frosting:
- 1 cup unsalted butter, at room temperature
- 2¾ cups powdered sugar
- 1 tablespoon lime juice
- 2 tablespoons tequila
- Pinch of coarse salt
Sausage and Vegetable Pasta
By Sodernsilly
Prepare all of your vegetables by washing them as needed
- 8oz. hot Italian sausage
- 1½ cups baby portobello mushrooms, roughly chopped
- 2 large shallots, chopped (about 1 handful)
- 2½ cups kale, torn into large bite-sized pieces (from about 3 large stalks)
- 2 to 3 cups baby spinach, loosely packed
- 1 cup asparagus, chopped (about 5 to 6 spears, feel free to use more if desired)
- 1½ cups fresh broccoli florets
- 1 cup cherry tomatoes, halved
- ¼ cup extra virgin olive oil, plus more if needed
- 6 cloves garlic, minced
- ⅓ cup white wine (I used Chardonnay)
- juice from one lemon (about 2 to 3 tablespoons)
- 2 tbsp butter
- pinch of fennel seed (optional)
- pinch of cayenne pepper, plus more if needed
- ¼ to ½ tsp crushed red pepper
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 box dried pasta (bowtie, penne, rigatoni, ziti, or corkscrew shapes work fine), cooked al dente in salted water
- ⅓ cup reserved pasta water, just in case you need it to moisten the dish
- ⅔ cup Parmegiana-Reggiano cheese, plus more to garnish
- flat leaf parsley to garnish
PASTA WITH MUSHROOMS, PANCETTA AND SAGE
By Sodernsilly
Bring 4 quarts water to rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and ...
- 4oz. pancetta , cut into ¼-inch cubes
- 2 tbsp. olive oil
- Table salt
- 1lb. farfalle pasta, or campanelle
- 3 to 4 large shallots, chopped fine (about 1 cup)
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp.)
- 10oz. shiitake mushrooms, stems discarded, caps wiped clean and sliced ¼ inch thick
- 10oz. cremini mushrooms, wiped clean and sliced ¼ inch thick
- 1 tsp minced fresh sage leaves, plus 1 additional tsp.
- 1¼ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tbsp. lemon juice from one lemon
- Ground black pepper
- Granulated garlic, cayenne pepper to taste (optional)
- 2oz. grated Parmesan cheese (1 cup)
- 2 tbsp. minced fresh parsley leaves
Lasagna Rolls
By Sodernsilly
Preheat your oven to 375. In a large skillet over medium heat, drizzle the olive oil into the hot pan along with...
- 1 pack fresh lasagna (in the refrigerator aisle)
- Cheese filling
- Meat filling
- Tomato sauce
- For the Cheese Filling:
- 1 16oz container ricotta
- 1 cup parmigiano-reggiano cheese, grated or shredded
- 2 cups mozzarella cheese, shredded (plus more for sprinkling on top later)
- 2 large eggs, lightly beaten
- 1 package frozen spinach, thawed and drained well
- 2 to 3 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- salt & pepper to taste
- For the Meat Filling:
- 1 lb italian sausage (can use ground beef, turkey, chicken or mushrooms instead)
- 1 shallot, chopped
- 2 cloves garlic, chopped
- dried herbs (parsley, basil and oregano)
- salt, pepper and other seasonings to taste, such as granulated garlic, etc.
- 2 to 3 tbsp olive oil
- 1 to 2 tbsp butter
- For the Tomato Sauce:
- 2 28oz. cans crushed tomatoes (San Marzano is best, but any brand will work)
- 1 small 5.5oz can tomato paste
- 1 large sweet onion, chopped
- 5 cloves garlic, chopped
- dried oregano, basil, and parsley to taste
- 6 tbsp butter
- salt, pepper to taste
40 Clove Garlic Chicken
By Sodernsilly
Pre-heat your oven to 450 degrees
- 0 garlic cloves, peeled
- 2 teaspoons vegetable oil
- ½ teaspoon sugar
- 8 bone-in chicken thighs, trimmed of excess fat
- Kosher salt and pepper
- 2 shallots, finely minced
- ½ cup dry sherry
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 2 sprigs fresh thyme
- ½ teaspoon rosemary, roughly chopped
- 1 bay leaf
- ⅛ teaspoon cayenne pepper
- pinch of red pepper flakes