Recipes

Polish-Stuffed Eggs

Thu, 23 May, 2013 6 a.m.

A cruise through the internet tells me there are as many recipe traditions for using leftover hard-cooked eggs as there are cathedrals in central Europe. My mother always made Curried Creamed Eggs, and egg salad sandwiches or stuffed eggs, such as Stuffed Eggs Florentine, make good use of leftover boiled eggs. My next-door neighbor Krystyna Bobowski’s recipe for Polish stuffed eggs is simpler than the one below. She doesn't include dill and only uses a small amount of chives. Nor does she include mayonnaise or mustard; only sour cream. But recipe differences surrounding these stuffed eggs are fine with Krystyna. "Growing up in Poland," she says, "Every home was doing something different with their eggs."

Active Time: 35 minutes
Fry Time: Approx. 15 minutes
Yield: 16 stuffed eggs

Ingredients:

8 jumbo-sized hard cooked eggs (in shell; dyed eggs preferred)
1 tablespoon mayonnaise
1 tablespoon sour cream

Krispy Kreme Chocolate Chip Cookies

Thu, 23 May, 2013 6 a.m.

These are rich and decadent.

Ingredients

1/4 cup butter, at room temperature
1/4 cup shortening, at room temperature
1/3 cup brown sugar
1/2 teaspoon vanilla
1 egg
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup flour
1/3 cup cocoa powder
3 cups crumbled Krispy Kreme glazed doughnuts (4 doughnuts)
1 cup chocolate chips

Directions

Preheat oven to 350 degrees. Lightly grease a baking sheet.

In a large bowl, cream together the butter, shortening, brown sugar, and vanilla. Stir in the egg, salt, and baking soda. Stir in the flour, cocoa powder, and the crumbled doughnuts. Stir in the chocolate chips.

Drop batter by generous tablespoonsful onto the prepared baking sheet. Bake for 12 minutes until cookies are slightly firm, then remove to a rack to cool completely.

Makes 48 cookies.

This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on April 3, 2012.

Bourbon-Pepper Flat Iron Steak and Mint Juleps is an All-American meal

Peggy Lampman — Thu, 23 May, 2013 4:31 a.m.

Bourbon-Pepper Flat-Iron Steak

Peggy Lampman | Contributor

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Bourbon. As deeply carved into the American landscape as George Washington is into Mount Rushmore; as iconic of the American palate as hamburgers, fried chicken and apple pie. Bourbon, to beat the dead mule, is as quintessential to the American spirit as the presentation of homecoming queen at a football game’s half-time, Super Bowl Sunday, and opening day of baseball season.

Thai-inspired lemongrass mojitos with basil

Jessica Webster — Wed, 22 May, 2013 11:45 a.m.

The lemongrass mojito - a refreshing summer cocktail.

Jessica Webster | AnnArbor.com

Sometimes things just don’t work out the way you planned.

Last weekend was our friend Colleen’s birthday, so we invited her over for a night of Thai food and board games. We usually order Thai out, but I was feeling adventurous, so I hit the grocery store and stocked up on lemongrass, cilantro, galangal, red chiles and the like. I got out my Thai cookbooks and started planning.

But first, I decided that Colleen needed a signature cocktail for the evening. Something that incorporated some of the same flavors I was going to be cooking with. The experiments began.

Root Beer-Basted Ham

Wed, 22 May, 2013 6 a.m.

I didn’t serve ham for Easter, since my Easter plans went rather awry. So I baked this ham recipe a few days later for my son Jeremy, his buddy Mitch, and their friend Anna who’s now sharing lead vocals with Jeremy in their band.

Ingredients

1 2.5-ounce honey cured ham, boneless, sliced
1/2 cup root beer
1/4 cup barbecue sauce
1 tablespoon brown mustard
1/4 teaspoon cayenne pepper sauce
juice of 1 small orange

Directions

Preheat oven to 400 degrees. Place ham into an 8x8-inch baking dish.

Place remaining ingredients into a small saucepan; bring to a boil and cook for 5 minutes. Pour sauce over ham, cover dish with foil, and bake for 20 minutes.

Uncover, then baste ham with sauce; bake for 10 more minutes. Baste again, then bake for 10 more minutes.

Serves 8.

This recipe was written by Mary Bilyeu and originally posted on ...

Kale with Pistachios

Wed, 22 May, 2013 6 a.m.

In the recipe below, the kale is vivid and just slightly tender. It doesn't need added salt, as the pistachios provide just enough while also adding a bit of texture and crunch. This seems so simple, but it's really good!

Ingredients

1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
3 cups chopped kale, stems removed
3 tablespoons chopped pistachios

Directions

Heat the oil over medium heat in a large skillet. Add garlic and sauté for 1 minute. Add kale and sauté for 2 minutes; cover and cook for 5 minutes until tender and bright green.

Sprinkle pistachios over the kale.

Serves 2-4 as a side dish.

This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on May 2, 2012.

Zucchini, spinach, and feta latkes feature farm market produce

Mary Bilyeu — Tue, 21 May, 2013 8 a.m.

Mary Bilyeu | Contributor

Latkes — they're not just for Chanukkah! You can make summery ones, not just the heavier potato version, to celebrate lovely sunny, warm days like the ones that have finally arrived in Ann Arbor.

My friend Karan, a fabulous cook, had given me a recipe for zucchini latkes that also featured feta cheese. I couldn't find her recipe when I went to finally make them, so I improvised; I also threw in some spinach, just 'cause a little extra greenery wouldn't hurt anyone.

Quick and easy to make, these were really good. And how fabulous will they be in the summer, when we have beautiful produce from our gardens and from farmers' markets?

Papparadelle Alfredo with Chicken and Broccoli

Tue, 21 May, 2013 6 a.m.

Could yogurt possibly replace heavy cream in an alfredo recipe? Yes and no. Nothing can replace the unctuous, salivating flavors of copious amounts of butter and heavy cream piqued by a pedigreed Reggiano. (The word bears repeating: nothing.) But if you’re trying to trim the sails, the following recipe merits attention. The sauce is not some factory-produced, fat-free “creamy and flavorful” goo. It has enough natural fat and flavor so your body chemistry won’t go into denial. The original recipe was adapted from Rocco DiSpirito’s latest cookbook “Now Eat This!” DiSpirito’s recipe calls for 5 percent fat yogurt. I’ve used Fage no-fat and 2 percent, both with excellent results.

Yield: 2-4 servings

Time: 25 minutes

Ingredients

8 ounces pasta*
1 1/2-2 cups small broccoli florets, reserving stalks for another use
1 tablespoon butter
1 tablespoon minced garlic
2 teaspoons cornstarch
Pinch of nutmeg, freshly ground preferred
3/4 cup chicken ...

Gluten-Free Sweet 'n' Salty Mini Chocolate Cupcakes

Tue, 21 May, 2013 6 a.m.

Gluten-free products ain't what they used to be! Manischewitz has developed a number of new gluten-free products, including yellow and chocolate cake mixes; both include a foil baking dish and even a frosting packet for the sake of convenience.

Cupcakes:

1 15-ounce package Manischewitz Gluten-Free Chocolate Cake Mix
3 eggs
1/2 cup vegetable oil
Streusel:
1 cup Hawaiian Kettle Style Original Flavor Potato Chips, crushed fine
1/4 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons butter, melted
Topping:
frosting packet included with cake mix
2 tablespoons freshly brewed coffee

Directions

Preheat oven to 350 degrees. Line a 12-cup mini cupcake tin with paper liners.

In a large bowl, stir together the cake mix, eggs and oil; beat until thoroughly mixed. Fill each cupcake liner 2/3 full with the batter.

In a small bowl, combine the streusel ingredients. Place a heaping 1/4 teaspoon-ful into the ...

Mexican Chocolate Shake with Tofu (+ Sweet Potato Fries)

Peggy Lampman — Mon, 20 May, 2013 12:48 p.m.

The dinnerFeed web site links to great

summer grilling, salad and chilled soups!

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Last week I posted an adaptation of Mark Bittman's recipe for Black Bean Burgers — fast food, much improved — and I promised to post the companion Mexican Chocolate Shake and Sweet Potato Fries today.

The recipes were inspired by an article Bittman wrote for the New York Times entitled: "Yes, Healthful Fast Food is Possible. But edible? (April 3, 2013)."