Pasta Primavera

 

Pasta Primavera with a Lemon Pesto Butter Sauce | Karri Perry-Blue Ribbon Favorites

Ingredients:

6 cups cooked & drained pasta-1/2 of a 1lb box (I used penne)

1 medium sweet onion chopped into big 2 inch chunks

1 lb asparagus cut into 2inch pieces

1 zucchini chopped into 1/2 inch chunks

1 yellow squash cut into 1/2 inch chunks 

1 cup of yellow, red, orange peppers sliced into 1/2 inch chunks 

1 cup cherry tomatoes 

1 lemon-zested and squeezed-reserve juice

4 Tablespoons olive oil divided

Salt pepper to taste

1/8 tsp red pepper flakes

4 Tbs butter

2 Tablespoons pesto

Shredded Parmesan and fresh basil to garnish.

On a large baking sheet with 1 inch sides, add all the vegetables, (yes, you can add or omit any vegetables of your choice)

Drizzle the chopped vegetables with 2 Tbs of olive oil, add about 1/2 teaspoon each of salt and pepper. Roast in a 400 degree oven for 20 minutes until vegetables are soft and beginning to brown on edges.  While vegetables roast, boil pasta and make the sauce in a large skillet.

Make pasta, ( I used 1/2 a box for 4 servings) Follow package instructions. I used penne. Any bite-sized pasta in any shape will work. Drain pasta, set aside. 

In a large skillet over medium heat, melt butter and add 2 Tablespoons olive oil. Add red pepper flakes, zest and juice of the lemon. Add the pesto, and stir together. 

Add the cooked and drained pasta to the sauce, stir to coat, and add the roasted vegetables.  Stir, top with shredded Parmesan, and fresh basil. 

Chocolate Chip Cookie Dough Cake

Chocolate Chip Cookie Dough Cake

EDIBLE COOKIE DOUGH Filling:

Ingredients:

1 1/3 cups all-purpose flour-heated to 165 degrees and cooled to room temperature. 

2 sticks (16 Tbsp.) unsalted butter-softened

1 1/3 cup light brown sugar

1/2 tsp salt

2 teaspoons vanilla extract

1-2 Tablespoons heavy cream

3/4 cup (heaping) chocolate chips (I use a mixture of  mini semi-sweet and milk chocolate chips)

Directions:

On a parchment-lined baking sheet, heat the flour in a 350-degree oven to 165 degrees. Bake for 10 minutes and check temperature.

(You can also use the microwave to heat the flour- use a microwave-safe bowl and microwave in 30-second intervals until the flour reaches 165 degrees)  Use an instant-read thermometer to verify the temperature.  Allow the flour to cool to room temperature before using it.

TIP: If any small clumps of flour form during the heating, break up the clumps with the flat bottom of a measuring cup.

In a mixing bowl, add the room-temperature (softened) butter.  Add the brown sugar and stir.  Mix well until the butter and sugar are creamy and smooth-4-5 minutes.  Add the salt and vanilla and stir.  Finally, add the flour and stir until combined.  Add 1 Tablespoon of the heavy cream, this will begin to loosen the dough.  Depending on your preference, add an additional tablespoon or two of cream and mix until you reach your desired consistency.  (I used 2 Tablespoons)

Fold in the chocolate chips and any other customizable ingredients: (fun add-ins: pecans, coconut, heath, toffee, peanut butter chips, dried  fruits, marshmallow bits, candies or sprinkles)

Cover and chill until ready to serve.  

Using edible cookie dough as cake filling: 

Using parchment paper on the bottom, add 1-2 cups of edible cookie dough, using a second piece of parchment paper, press cookie dough into an even layer.  For a round cake create two disks, or if making a sheet cake, create a single flat layer. Refrigerate or freeze the cookie dough until ready to frost and fill the cake.

Chocolate Chip Cakes:

Preheat over to 350, grease and line with parchment 3 9-inch cake pans 

1 1/2 cups sugar 

1/2 cup vegetable oil

3 large eggs

2 egg whites

2 tsp vanilla

1/2 tsp almond extract

1/2 cup sour cream

1 1/2 cup room temperature buttermilk

***

3 cups all purpose flour

1 teaspoon salt

2 tsp baking powder

1 teaspoon baking soda

1 1/4 cups mini-semi-sweet chocolate chips

 

Mix dry ingredients (except chocolate chips)-set aside. 

Mix together sugar, eggs + egg whites, oil, extracts and sour cream.  Mix well, scrape sides of bowl. 

Begin adding the flour mixture (using 1/3 of dry ingredients, followed by 1/2 of the buttermilk.) 

Fold in the chocolate chips.

Alternate flour and buttermilk.  Pour batter evenly into 3 greased and parchment lined 9-inch cake pans. Sprinkle the cake batter with a few extra chocolate chips just before baking.

 

Bake cakes on the middle rack of a preheated 350°F oven.  Bake for 22-24 minutes, until set and a toothpick comes out cleanly.  Cakes will be very lightly golden.

 As soon as cakes come out of oven, run a paring knife around edges to loosen, and turn cakes out onto cooling racks. Remove parchment paper while cakes are still hot.  Cool completely before frosting.

 

American Vanilla Buttercream for stacking layers

(Double if you plan to pipe decorative edges)

20 Tbs softened unsalted butter. (2 1/2 sticks)

2 cups confectioners sugar-sifted 

1/4 tsp salt

1 tsp good vanilla extract

Whip the butter until very light and fluffy. Add vanilla and salt. Add sifted confectioners sugar, whip until smooth-let it mix on high for 5 minutes-it will be creamy and light.

Chocolate Ganache (optional)

1/2 cup heavy whipping cream-warmed in microwave 

3/4 cups semi-sweet chocolate chips 

Stir together, melting chocolate chips until shiny and glossy chocolate-allow to cool or chill until it reaches a pourable but thick consistency.

Top cake with ganache if desired.

To assemble cake: place first cake round, add 1/2 cup vanilla buttercream, then add the edible cookie dough, add a thin layer of butter cream, then add the next cake round. Repeat the layering, with the next cake round and cookie dough disk, finish with the final cake round. Lightly frost cake. Refrigerate cake for one hour, then finish frosting cake with remaining buttercream.

Gourmet Grilled Cheese

Gourmet Grilled Cheese

Karri Perry-Blue Ribbon Favorites 

Easy to make one, or for a big family or a crowd… use the oven method to get melty sandwiches and to keep a full tray of sandwiches warm and cheesy until ready to eat.

Traditional: 

Sourdough Bread

Butter or Mayo

Garlic Salt

Mix 3 Cheeses: 

Cheddar-Shredded 

Gouda

Monterey Jack

Pesto Grilled Cheese:

Sourdough Bread

Butter or Mayo

Garlic Salt

Fresh mozzarella 

Shredded Monterey Jack 

2 Tbs fresh pesto

Cheesy Fig and Apple:

Sourdough Bread

Butter or Mayo

Garlic Salt

Shredded Gruyere 

Shredded cheddar

Fig jam-2 Tbs

Thinly sliced honey-crisp apple

In a skillet-on the stovetop turn on medium low heat. 

Melt 1 Tablespoon of butter

Spread butter or good mayonnaise (Duke’s) on one side of each sourdough slice-the buttered/mayo side will be on the outside of sandwich. 

Place cheeses and ingredients on the unbuttered side.

Close up sandwich and place in the warm skillet.

Allow bread to brown and toast slowly on each side. Sprinkle each side of bread with a tiny pinch of garlic salt.

To encourage cheese to melt:

Place a lid on the skillet to help cheese fully melt. The lid holds in the heat and helps the cheese to melt more quickly.

Oven Finishing Method: 

For extra crispy-melty grilled cheese- place the almost finished toasted grilled cheese on a parchment-lined baking sheet and bake in a preheated 375 degree oven for 7-10 minutes more until fully melted.

*For extra cheesy crisps—sprinkle a handful of shredded cheese onto the parchment paper before placing the sandwiches for their final toasting in the oven. Place the sandwiches directly on top of the cheese. The shredded cheese will melt and crisp up around edges and on the outer bread of the sandwiches. 

It’s ok to sprinkle a little cheese on top of the sandwiches too.

*The key is to begin the cooking on low heat-to slowly toast bread while also melting cheese. Using a lid really helps melt the cheese.

*Yes, you can change up the cheese combinations, the key is using melty cheeses and using at least two kinds, for flavor.

*Yes, adding other ingredients liked caramelized onion, pepperoni, ham, jam or a fresh herb is a great way to make a delicious sandwich even better.

No-Knead Dutch Oven Yeast Bread

 No-Knead Dutch-Oven Bread

Karri Perry-Blue Ribbon Favorites 

Use a Dutch oven for this recipe.

Ingredients:

2 1/2 tsp instant quick-rise yeast (I use Red Star brand)

1 tsp sugar

1 1/2 teaspoon kosher salt

1 1/2 cups warm water (not hotter than 110 degrees)

3 1/2 cups all purpose flour (I use King Arthur brand)

Use a 4qt Dutch Oven with lid for best results. (I use a Lodge 4.5 qt Dutch Oven)

Directions:

In a medium bowl measure the flour and add the salt.  Set aside.

Measure 1 1/2 cups warm water, add the instant yeast, and sugar. Let sit for 4 minutes-it should become bubbly and foamy.

Pour the warm yeast and sugar water into the bowl of flour and salt.

Gently stir together, creating a shaggy sticky dough. 

Stir just enough to incorporate all the dry flour—then stop.

Cover dough and let rise until doubled in size-usually about an hour.

Turn oven on to 400 degrees, placing the empty Dutch-oven with lid on the middle rack of the oven to heat up.

Once dough has doubled in sized, turn dough out onto a very well floured parchment paper.

Shape into a round ball.

Dust with flour, score bread and allow to sit for 20 minutes as oven heats up. 

(Sometimes I add a sprinkle of flake sea salt to the top of the bread-after I score it…-just before it’s baked… not necessary-but it a nice addition to the crust)

Carefully, with oven mitts, remove hot Dutch-oven from the oven, remove the lid, lift the parchment paper with the bread into the hot Dutch oven. Add the lid.

Bake for 25-30 minutes with the lid on.

After 25-30 minutes, carefully remove the lid— and return the bread back to the oven for an additional 12-15 minutes-until loaf is puffed and golden brown.

Place bread on a cooling rack to cool for at least 1 hour before cutting. (Cutting warm bread can cause a gummy texture.)

Because this bread doesn’t contain any fats-it’s best served the same day that it is baked.

Leftover bread is great made into croutons or bread pudding or a breakfast casserole.

Save leftover bread in a closed brown paper bag.