30 Second S’mores

30 Second S'mores

marshmallow crème “fluff” (see recipe below)

graham crackers

semi-sweet chocolate chips.

  1. Spread the marshmallow fluff onto the graham cracker. Top with chocolate chips. Serve immediately.

for the marshmallow crème “fluff”

Author note: This recipe requires a candy thermometer.

1 cup sugar

1 cup corn syrup

1/3 cup and 1 tablespoon water

4 egg whites

3/4 teaspoon cream of tartar

1 teaspoon vanilla extract

  1. Combine the water, sugar and corn syrup into a sauce pan. Stir to combine. Cook over high until it reaches 240 degrees (about 15 minutes). Do not stir while the corn syrup mixture is cooking.
  2. Meanwhile, with an electric mixer on high whip the egg whites and cream of tartar in a large stainless steel bowl until stiff peak forms, about 3-4 minutes.
  3. Add the vanilla extract to the egg whites.
  4. Once the corn syrup mixture has reached 240 degrees, remove it from the heat. Lower the mixer speed to low and slowly pour the corn syrup mixture into the egg white peaks. Once the syrup has been poured into the egg whites, increase the speed to medium high and continue to whip until the marshmallow crème is fluffy, about 7 to 8 minutes.
  5. Let the marshmallow crème “fluff” cool. Place in airtight containers and store in the fridge up to two weeks.

Smoked Salmon and Horseradish Baguette

Smoked Salmon and Horseradish Baguette

8 ounces cream cheese

1/4 teaspoon white wine vinegar

1/2 teaspoon kosher salt

1/4 cup prepared horseradish

zest of one lemon

french baguette

fresh mint

Author note: If you prefer toasted bread, slice the baguette and then lightly toast in the oven before adding the horseradish cream, smoked salmon and mint.

  1. Remove the cream cheese from the fridge and let sit at room temperature for 30 minutes.
  2. In a medium-size bowl add the cream cheese, vinegar, salt, horseradish and lemon zest. Stir well to combine.
  3. Slice the baguette in half (hot dog style). Add a generous smear of horseradish cream on each slice of baguette. Top the cream with slices of smoked salmon and fresh mint. Serve at room temperature.

Asparagus, Radish and Bacon Frittata

Sometimes photos are better than words and in this instance I believe that is the case. I hope you enjoy this collection of photographs from the recipe development of Asparagus, Radish and Bacon Frittata.

Also, thank you to Pampered Chef for letting me try out the new 12-inch nonstick skillet (plus some great utensils). It cooks like a dream.

You can find the recipe for this spring frittata below.



Asparagus, Radish and Bacon Frittata

8 eggs

1/4 teaspoon kosher salt

2 tablespoons cream

1/4 cup parmesan cheese, grated

1/4 cup pecorino romano cheese, grated

1 1/2 cups bacon, cut into 1 inch pieces

1 tablespoon butter

2 cups asparagus, cut into bite-sized pieces (be sure to remove ends before dicing)

1 cup radishes, halved and sliced

  1. Heat the oven to 375 degrees.
  2. Combine the eggs, salt, cream and cheese into a medium-sized mixing bowl. Stir well and set aside.
  3. In a 12-inch non-stick skillet cook the bacon over medium heat for 10 minutes. Stir occasionally.
  4. Remove the bacon from the skillet and place on a paper-towel lined plate. Pour out the remaining bacon grease, leaving one tablespoon of grease in the skillet. Place the skillet back on the heat.
  5. Add the butter to the skillet. Once the butter is melted, add the asparagus. Cook for 5 minutes, stir occasionally
  6. Add the radishes to the skillet and stir well. Let cook for 1 minute. Remove from the heat.
  7. Pour the egg mixture into the skillet and stir well to combine the vegetables, bacon and egg mixture. Place in the oven and cook for 15 minutes, or until the frittata is cooked all the way through.
  8. Serve warm or at room temperature.

Instant Pot Curry Deviled Eggs with Caviar

Instant Pot Curry Deviled Eggs with Caviar

Author note: This recipe can also be found on the Sur la Table website (click here for recipe). The eggs can also be cooked on the stovetop instead of the pressure cooker. Place the eggs into a large pan, cover with water and bring to a boil. Remove the pan from the heat and cover. Let sit for 12 minutes. Place the boiled eggs into an ice bath to chill and continue with step 5 to complete the recipe.

9 large eggs

1 cup water

1 tablespoon plus 1 teaspoon sour cream

2 tablespoons plus 1 teaspoon mayonnaise

4 teaspoons Dijon mustard

1/2 teaspoon kosher salt

3/4 teaspoon curry powder

caviar, for topping

chopped fresh parsley, for topping

  1. Pour the water into the Instant Pot. Place a silicon steamer basket into the Instant Pot.
  2. Place the eggs into the steamer. Place the lid on top of the Instant Pot. Cook on high pressure for 7 minutes.
  3. After the 7 minutes of cooking, release the pressure using the quick release method.
  4. Place the eggs immediately into an ice bath. Let cool for 5 minutes. Remove the eggs and place in a bowl.
  5. Remove the shells from the eggs. Slice the eggs in half and remove the egg yolks.
  6. Place the cooked egg yolks, sour cream, mayonnaise, mustard, salt and curry powder into the small bowl of a food processor. Puree until the mixture is smooth.
  7. Spoon or pipe the yolk mixture into the egg whites. Top with a small amount of caviar and parsley. Serve chilled.

Turmeric Latte

Turmeric Latte

Author note: This recipe can also be found in The Dallas Morning News (click here for the story and recipe).

1 1/2 cups unsweetened coconut milk

2 teaspoons ground turmeric

2 teaspoons fresh ginger, peeled and chopped

3 tablespoons honey, plus more for sweetening

1 1/2 cups water

10-12 mint leaves, plus more for topping

kosher salt

  1. Combine the coconut milk, turmeric, ginger, honey and water into a saucepan or microwavable bowl. Bring to a boil on the stovetop or microwave. Remove from the heat.
  2. Add the mint to the coconut milk mixture. Stir. Let the mint and ingredients steep for 5-8 minutes.
  3. Place a generous amount of honey, mint leaves and pinch of salt into serving mugs. Strain the turmeric latte into glasses. Stir and serve immediately.

Jalapeno and Caramelized Onion Mashed Potatoes

Jalapeno and Caramelized Onion Mashed Potatoes

Author note: These potatoes can be made up to three days in advance. To reheat, add additional half and half while heating on the stovetop, microwave or oven.

2 tablespoons extra-virgin olive oil

2 onions, halved then thinly sliced

7 jalapenos, seeded and diced (set aside the stems to be used)

2 1/2 teaspoons kosher salt

8 cups Yukon Gold potatoes, peeled and diced

2 garlic cloves, crushed

1 cup half and half

8 tablespoons unsalted butter

1/4 cup sour cream

  1. In a small saucepan warm the half and half, butter, garlic and jalapeno stems over low heat. Heat through for 15-20 minutes. Set aside.
  2. Place the olive oil into a medium sized skillet. Add one layer of onions and season evenly with 1/2 teaspoon kosher salt. Add another layer of onions and season evenly with 1/2 teaspoon kosher salt. Cook on medium-low heat for 45 minutes. Stir occasionally.
  3. Add the jalapenos and stir well. Cook for an additional 15 minutes. Set aside.
  4. Meanwhile bring a large pan of water to boil and add the potatoes. Cook until tender. Strain the water.
  5. Place the potatoes onto the stovetop. With a potato masher, mash the potatoes. Add 1 1/2 teaspoon kosher salt and stir.
  6. Strain the half and half and butter mixture into the mashed potatoes. Stir well and continue to mash out any chunks of boiled potatoes.
  7. Add the jalapeno onion mixture and sour cream to the mashed potatoes. Stir well until all the ingredients are well incorporated. Salt to taste and serve warm.

Instant Pot Short Rib Chili

Instant Pot Short Rib Chili

Author note: This authentic Texas style chili is full of flavor heat and meat. Dried chipotle and arbol chiles are rehydrated to infuse a chili water with chili flavor. Browned short ribs, tomato paste and a lager beer make this chili rich and hearty. This recipe can also be found on the Sur la Table website (click here for recipe).

4 pounds boneless short ribs

3 1/2 teaspoons kosher salt

2 tablespoons canola oil

1 onion, diced

4 garlic cloves, chopped

1 tablespoon tomato paste

1 cup lager beer

1 28 ounce can crushed tomatoes

2 1/2 cups beef stock

2 cups chili water (see recipe below)

1 teaspoon chili paste (optional, recipe below)

1 teaspoon dried oregano

1 teaspoon ground cloves

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon honey

1 teaspoon sherry vinegar

cilantro, for topping

spicy lime sour cream, for topping (see recipe below)

  1. 30 minutes before cook time, evenly distribute 1 1/2 teaspoons of salt on the short ribs. Set aside.
  2. Add the canola oil into the Instant Pot. Using the sauté feature on the Instant Pot, saute on medium heat for 20 minutes.
  3. After two minutes of heat time, place 3 to 4 short ribs into the Instant Pot. Brown for 1 1/2 minutes per side, for a total of three minutes. Set aside. Continue this process until all the short ribs have been browned. If any browning occurs add a few splashes of beer to deglaze the pan.
  4. Add the onions into the instant pot and sauté for 1 1/2 minutes. Stir frequently to prevent browning. If any browning occurs add a few splashes of beer to deglaze the pan.
  5. Add the garlic to the onions and stir well to combine. Move the onions and garlic to the outer rim of the instant pot.
  6. Place the tomato paste in the center of the instant pot and brown for 1 1/2 minutes. Stir frequently to prevent browning.
  7. Deglaze the pan with the beer. Be sure to scrape up all of the brown bits on the bottom of the pan.
  8. Add the crushed tomatoes, beef stock, chili water, optional chili paste, salt, oregano, ground cloves, cumin, chili powder and honey. Stir well.
  9. Add the short ribs and any remaining juices from the short ribs into the chili mixture.
  10. Place the lid onto the Instant Pot and cook on high pressure for 30 minutes. After 30 minutes quick pressure release the pressure.
  11. Remove the short ribs from the Instant Pot and place on a rimmed cutting board. Cover the meat with foil and let rest for 10 minutes.
  12. Using the sauté future bring the chili to a boil. Cook for 10 minutes.
  13. Meanwhile, shred (or cut into large bite-sized pieces) the short ribs. After 15 minutes of cook time, add the vinegar and short ribs into the chili. Stir well.
  14. Remove the container from the Instant Pot. Bring the chili to room temperature. Store in the fridge for 24 hours, or up to two days.
  15. Before reheating, scoop up fat that has collected and solidified on top of the chili. Discard the fat.
  16. Reheat the chili on medium low on the stove top, or reheat on low using the sauté future in the Instant Pot. Stir occasionally.
  17. Serve warm with cilantro, spicy lime sour cream, and Instant Pot Cheddar and Chili Cornbread (click here for recipe).

for the chili water

4 dried chipotle chilies

8 dried arbol chilies

2 cups water, boiling

  1. Pour the boiling water over the dried chilies. Let rehydrate for 20-30 minutes.
  2. Pour the chilies and water into a food processor. Puree the chilies for 15 seconds.
  3. Strain the chilies from the water. Use the chili water as directed.
  4. Take the pureed chiles (that are remaining after straining the chili water) and place in an airtight container. Use the chili paste as directed.

for the spicy lime sour cream

1/2 cup sour cream

1/4 teaspoon cayenne pepper (or more to taste)

splash of heavy cream

juice of 1 small lime

pinch of kosher salt

  1. Place all ingredients into a small bowl and stir well to combine.

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