Jalapeno Hummus

I’ve made jalapeno hummus before by pureeing some roasted jalapenos and adding them to the chickpeas, but it didn’t give me the kick I wanted.  This, however, THIS has a kick.  This oil is amazing.  The aroma alone will kick you in the senses and it just begs to be drizzled on everything.

Jalapeno Hummus

by Allison

1 can (15 ounces) chickpeas – liquid reserved

1 clove garlic – minced, roasted if you have it

1 teaspoon paprika

2 teaspoons cumin

pinch of salt

juice of ½ lime

¼ cup Sciabica's Jalapeno Extra Virgin Olive Oil

¼ cup chickpea liquid – maybe a bit more

The Perfect Breakfast

I like eggs with a bit of jelly, so I put mine over an English muffin with wild grape jelly.  It’s a leftover pregnancy craving.  Shrug.

This is a beautiful and simple way to really taste this Sciabica olive oil.  It’s smooth and flavorful.  I can’t wait to marinate everything in it!

The Perfect Breakfast

by Allison Donel

1 egg

¼ cup Sciabica’s Manzanillo Variety Fall Harvest Olive Oil
salt & pepper

Pour oil in a small nonstick pan.  Heat until the oil begins to just barely make visible ripples.  Carefully place the egg into the oil (it’s easier to break the egg into a separate bowl, and then pour the egg into the hot pan).  Season with salt and pepper.  Use a spoon to gently bathe the egg with the oil.  I like a bit of runny yolk, but feel free to cook to your desired runniness.

Meet Allison!

I live in Columbus, Ohio with my loving husband Tim, and our very smiley baby boy, James. Growing up, I learned the importance of home cooking from my mom and grandma. I started cooking simple things for myself after college and vastly widened my horizons when I was a Peace Corps

Donel Bananas

OK, I’ll admit it, I never would have thought of this. It was all my husband’s idea. And what a great idea it is! I used dark chocolate because that’s what I had in my cupboard. Paired with the amazing Warrior Select coffee from Lock-n-Load Java, it makes a treat that’s not too sweet or childish, but just right for a sophisticated palate that can still appreciate some fun and whimsy. Try using milk chocolate for a sweeter, milder flavor. I think this would work well, and may be easier to eat, with banana slices and toothpicks.

Coffee and Almond Rice Pudding (Made in a Coffee Pot)

This whole crazy idea was a team effort. My mom was in town when I found out about the Lock-n-Load Java challenge. My husband is the coffee expert in the house, so I charged him with choosing which two flavors I should try. As we were discussing the whole idea over dinner, we collectively came up with of a list of ideas. My husband suggested rice, which to be honest, I thought was crazy. Anyway, my mom left the next day while I was at work, and when I came home after she was gone I glanced at the idea list. Next to the questionable suggestion of rice, she had written caramel coffee rice pudding. Brilliant, I thought.

The idea of the cooking technique came later. I was doing random google searches for “foods with coffee” and “cooking

Mushroom Ravioli made with Fresh Red Wine Pasta in a Creamy Parmesan Sauce with a side of Garlicky Lemon Green Beans

Mushroom Ravioli made with Fresh Red Wine Pasta in a Creamy Parmesan Sauce with a side of Garlicky Lemon Green Beans

by Allison Blank Donel

The Wine Dive recommends Simply Naked Cabernet Sauvignon to be paired with this dish.

 

Mushroom Filling

1.5 pounds fresh mushroom, caps and stems

3 cloves garlic

1 small red onion or a couple shallots

6 Tablespoons butter

3 Tablespoons olive oil

½ cup red wine

salt and pepper

Red Wine Pasta Dough

3 ¼ cups flour

1 teaspoon salt

2 Tablespoons olive oil

1 whole egg

2 egg yolks

½ cup red wine, simmered and reduced to ¼ cup

Creamy Parmesan Sauce

2 Tablespoons unsalted butter - softened

2 Tablespoons flour

½ cup milk

½ cup cream

½ cup grated Parmesan

salt and pepper

pinch of nutmeg

For the Filling:

Place the mushrooms, garlic, and onion into a food processor. Pulse until finely minced. You may need to do this in batches depending on the capacity of your food processor.

Put the mushroom mixture in a cheese cloth or clean kitchen towel and wring out as much moisture as you possible can.

Melt the butter and olive oil in a large skillet. Add the mushroom mixture to the skillet and cook on low for about 10 minutes. Add the red wine, raise the heat and gently simmer until the wine has evaporated. Season with salt and pepper to taste.

For the Dough:

Mix the flour and salt in mixer. In small bowl, whisk together the olive oil and eggs. Slowly add the eggs to the flour until mostly incorporated. Drizzle in the red wine. You may need a splash or two more to bring the dough together.

Knead the dough on a lightly floured board until smooth, and slightly elastic. Wrap in plastic and let rest for at least 30 minutes.

For the Parmesan Sauce:

Mix together the butter and flour to form a paste. Gently heat the milk and cream in a sauce pan. Whisk in the butter/flour mixture. Start with 1 tablespoon, and add more if necessary. Add the cheese and stir until the cheese is melted. Season with salt, pepper, and a pinch of nutmeg.

To make the ravioli:

Roll out the dough either by hand or with a pasta roller to slightly less than 1/8” thickness. Avoid rolling too thinly as it will not hold up in boiling water.

Place a few teaspoons worth of the filling on a sheet of pasta about an inch apart. Wet your finger and run it around the filling on the dough. Place another sheet of dough on top. Lightly press out any air bubbles and then press firmly to seal the edges. Use a knife to cut into squares.

Bring a large pot of water to a boil. Boil the ravioli for 3-5 minutes. Serve immediately with Creamy Parmesan Sauce and fresh cracked pepper.

 

Garlicky Lemon Green Beans

One handful fresh green beans per person – trimmed

1 clove of garlic per person – sliced

fresh lemon juice

Bring a large pot of salted water to boil. Add the green beans and cook for 4-6 minutes. This is the critical step. Keep a close eye on them and taste them a few times. When they are just barely tender, but still crisp, take them out and immediately put them in an ice bath to stop the cooking process.

Meanwhile, heat some oil or butter in a sauté pan and add the garlic. Cook gently to avoid burning. You want to soften the garlic. Add the green beans. Give the pan a few shakes and cook just long enough to heat the green beans. You don’t want to cook them any further, just heat them up. Finish with a bit of salt and a squeeze of lemon juice.

Pork Chops and Apples Braised in Mulled Wine, Mashed Potatoes with Caramelized Red Onion,and Roasted Carrots

Until now, I've never made pork chops and apples. It’s always sounded like a great combination, but I've just never tried it out. So for The Wine Dive Challenge, I thought it’d be perfect to pair them with a warm and comforting mulled wine. This mulled wine comes from a small Pennsylvania winery called Shade Mountain Winery. 

My husband and I visit there a few times a year and always come home with a bottle of their Grinch Grog. First of all, I love the label. But second of all, I love the wine! There is nothing better on a cold winter night than a warm mug of Grinch Grog.

Pork Chops and Apples Braised in Mulled Wine, Mashed Potatoes with Caramelized Red Onion,and Roasted Carrots

by Allison Blank Donel
The Wine Dive recommends Simply Naked Red Blend to be paired with this dish.


Pork Chops:

2 pork chops

2 Tablespoons oil

salt and pepper

½ cup Grinch Grog from Shade Mountain Winery or other mulled wine

½ cup water or stock

2 apples, peeled, cored and sliced

1 Tablespoon butter

squeeze of lemon juice

Season pork chops with salt and pepper. Heat the oil in a heavy skillet.Sear the chops on both sides. Add the mulled wine and water/stock.

Turn the heat to low, cover, and simmer for 30 minutes. Add the apples and continue to cook for another 30 minutes. Remove the apples and the chops from pan and keep warm. Add the butter to the liquid, raise the heat and reduce to make a sauce. Finish with a squeeze of lemon juice.

Mashed Potatoes with Caramelized Red Onion:

2 red onions, finely chopped

4 cloves of garlic, minced

3 Tablespoons butter

1 Tablespoon olive oil

salt and pepper

1.5 pounds potatoes, peeled and chopped

Butter and milk as desired

Melt the butter and oil in large skillet. Add the onions and garlic. Cook on LOW for about 45 minutes, until the onions are soft and caramelized.

Remove from the heat and set aside.

Meanwhile, place the potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender. Drain the potatoes and return to the pan. Add the onions, and begin to mash. Add butter and milk as desired. Season to taste with salt and pepper.

Roasted Carrots:

8 small carrots, left whole

Drizzle of olive oil

salt and pepper

Coat the carrots in olive oil, salt, and pepper. Place on a baking sheet and roast in a 400 oven until tender (roughly 20-30 minutes).

Vanilla Vodka Drinks

Vanilla Vodka Drinks

by Allison

I’m a vodka girl. I admit it.  When I saw the beautiful Tahitian Vanilla Beans from Marx Foods, I immediately wanted to stuff them into a bottle of vodka. I let it sit for a month (agitating every so often) and voila! Vanilla vodka! It had a beautiful smell to it, sweet and delicate. I’m partial to potato vodka, particularly the brand Luksusowa.  It has a lovely velvety soft feel. Here’s what I ended up doing with my bottle.

I wanted to experiment with some chocolate and espresso martinis, but the bottle emptied itself before I got there.

*Most of these recipes can be found in some form or another in all corners of the internet. Drinks Mixer was a great inspiration.

Creamsicle

1 ½ oz vanilla vodka

3 oz OJ

Shake with ice. Strain into ice filled rocks glass.

Vanilla Mango Mist

¾ oz vanilla vodka

¾ oz mango vodka

½ oz triple sec

club soda

mint leaves

Pour vanilla vodka and mango vodka into an ice filled rocks glass. Tear up a few mints leaves and stir into the vodka. Top with club soda and a few whole mint leaves. 

Vanilla Pineapple Martini

1 ½  oz vanilla vodka

3 oz pineapple juice

pineapple chunks to garnish

Shake with ice. Strain into a martini glass.  Garnish with pineapple chunks. If you have the forethought, soak the pineapple chunks in regular vodka for a few days.

Vanilla Spritz (no photo)

1 ½ oz vanilla vodka

ginger ale

Add vanilla vodka to an ice filled rocks glass. Top with ginger ale.

Orange Spritzer (no photo)

1 oz vanilla vodka

1 oz orange vodka

club soda

Pour vanilla vodka and orange vodka into an ice filled rocks glass. Top with club soda.

Vanilla Vodka Shots

Chocolate Cake

1 oz vanilla vodka

1 oz Frangelica

Pineapple Upside Down Cake

1 oz vanilla vodka

1 oz pineapple juice

1 drop grenadine

Yellow Cake

1/2 oz vanilla vodka

1/2 oz triple sec

1/2 oz pineapple juice

Cherry Cheesecake

1 oz vanilla vodka

1 oz grenadine

splash pineapple juice

Apple Pie

1 oz vanilla vodka

1 oz apple cider

sprinkle of nutmeg

Honkie

½ oz vanilla vodka

½ oz frangelica

¼ oz chocolate syrup

French Cherry Yogurt Tea Bread

There are a few weird things about this recipe, but I love it anyway. First of all, most of the recipes that are similar to this are called “bread”, but it’s really more like cake. Secondly, it’s called “tea” bread, but there’s no tea in it. (Yes, I know it’s because you’re suppose to have it at tea time.) And thirdly, it’s called “French” but the first ingredient is Greek yogurt. So there ya go. It makes no sense, but it’s pretty darn good. This recipe would make great muffins.

I look forward to using this recipe as a base and pairing different yogurt and citrus flavors. Vanilla and orange. Coconut and lime. Blueberry and lemon. Honey and lemon. There are so many great Greek yogurt flavors out there, the possibilities are endless!

French Cherry Yogurt Tea Bread

by Allison Donel

Adapted from Food Republic

 

1 ½ cups  cherry Greek yogurt

½ cup olive oil

2 eggs

1 cup sugar

2 teaspoon vanilla

2 teaspoon lime juice

2 ¼ cups flour

2 Tablespoons baking powder

1 teaspoon baking soda

pinch of salt

 

Mix together the yogurt, olive oil, eggs, sugar, vanilla, and lime juice. Stir in the flour, baking powder, baking soda, and salt.

Pour into a greased loaf pan. Bake at 350 degrees for 50-60 minutes.

Grandma Stella’s Cream Cheese Nut Horns

Grandma Stella’s Cream Cheese Nut Horns

by Allison Donel

 

This recipe originally came from Uncle Butch’s mother back in 1946 or ’47. Uncle Butch was my grandma’s brother-in-law. However, I associate them most with my Grandma Stella, and have thus given her the credit.   

 

For the dough:

1 pound sweet cream butter (using anything less would be a desecration)

1 pound cream cheese

4 cups flour

 

Mix all ingredients using a pastry blender or stand mixer. If you’re using a stand mixer, you may want to do this in two batches. Finish with your hands if necessary. Roll into small balls about the size of a marble or small cherry. Resist the temptation to make larger balls and thus hasten completion of the job. Place all the balls in a bowl, cover, and refrigerate overnight. I've refrigerated them for several hours and it worked well enough.

 

For the filling:

3 cups or about 1.5 pound ground walnuts (it’s very important to grind them as finely as you can, otherwise they tear the dough when you spread the filling)

¾ cup  sugar

¾ cup milk

1 teaspoon vanilla

 

Mix all ingredients to make a paste. Add a bit more milk if it’s too thick. You can make this a day ahead as well, but to facilitate spreading, it should be room temperature when you actually make the cookies.

 

The next day, working with a friend if possible, remove about six balls of dough at a time from the fridge. Roll each ball in powdered sugar and flatten with the palm of your hand. Roll them out very, very thinly on a powdered sugar-covered board. Spread out a very thin, almost transparent, layer of the nut filling and roll them into a log. Bend to form a crescent shape. This works best if one person rolls out the dough and another spreads the filling.

 

Place the cookies on an ungreased cookie sheet and bake at 350 degrees for about 15-20 minutes, until golden brown. Sprinkle with sifted powdered sugar before serving.

 

These cookies ship and freeze beautifully. The recipe does make a LOT of cookies (upwards of 12-14 dozen), so beware. Feel free to cut the recipe in half, or in quarters, or just plan on making a night of it. We've never cut the recipe in half though. They're just that good!  

Grandma Higgin's Molasses Cookies

My husband has been talking about these molasses cookies for a while. He remembers making them with his grandma when he was little.  I got the recipe from his mom and they are wonderful!! Crunchy, spicy, and perfect in the morning with a cup of espresso. They will definitely be on our holiday table for years to come.

 

 

Molasses Cookies

by Allison Donel

recipe from Grandma Higgin's DeLuxe Edition Better Homes and Gardens Cook Book, printed in June, 1946

 

3/4 cup shortening
1 cup sugar, plus more for rolling the cookies prior to baking 1/4 cup light molasses
1 egg
2 cups flour
¼ teaspoon salt
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger                                                                   

 

1.     Cream the shortening and the sugar.

2.     Add the molasses and the egg. Beat well. 

3.     Add the sifted dry ingredients. Mix well. 

4.     Roll in small balls, dip into sugar, and place 2 inches apart on a greased cookie sheet. 

5.     Bake in a 375 degree oven for 8 minutes.

 

Makes 4 dozen.

The original recipe had a 15 minute baking time, but they came out very burnt. We found that 8 minutes is a better baking time. Do not, under any circumstances, misread the recipe and use 3/4 cup of molasses. 

This is what happens if you do!

 

Smoked Sausage Stuffed Acorn Squash

Smoked Sausage Stuffed Acorn Squash

by Allison Donel
adapted from Taste of Home

Stuffed vegetables. They are a perfectly packaged all-in-one dish. You can use just about anything for the vessel - tomatoes, peppers, onions, cucumbers, zucchini, or squash. And you can use just about anything for the stuffing, like ground meat, tuna, other veggies, beans, bread crumbs, rice, or orzo. They can be sweet, savory, or spicy. They can be fresh and clean, or warm and comforting. So many options!!!

I love acorn squash. It’s inexpensive, easy to cook, and you can stuff it. What more could you ask for?

For the squash:

1 Acorn squash
salt, pepper
a few pinches of brown sugar
a drizzle of olive oil

For the stuffing:

a drizzle of olive oil
½ large onion, diced
1 clove of garlic
1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and chopped)
1 egg
1 Tablespoon milk
4-6 ounces Teet’s Smoked Pure Pork Sausage, chopped
1 cup bread crumbs (cubes of bread, not the crumb type)
¼ cup dried cranberries

1. Preheat the oven to 400 degrees.

2. Cut acorn squash in half, scrape out the seeds. Sprinkle with salt, pepper, brown sugar, and drizzle with olive oil.

3. Place the squash on a baking sheet cut side up and bake for 45 min or until the squash is tender when poked with a fork. If the squash will not sit squarely, slice off a tiny piece on the bottom side to make it flat.

4. While the squash is baking, heat olive oil in a sauté pan. Add the onions, season with salt and pepper, and cook over medium heat for a few minutes, until tender. Add the garlic and spinach. Cook for a few minutes more until the spinach is wilted. Remove from the heat and allow to cool.

5. In a medium sized bowl beat the egg with the milk. Add the breadcrumbs, cranberries, sausage, and the spinach mixture.

6. Spoon the mixture into the squash cavities, and bake for another 20 minutes or until the mixture is hot.

Cajun Corn Pudding

Cajun Corn Pudding

by Allison Blank Donel
adapted from "We Make You Kindly Welcome, Recipes from the Trustees' House" by Elizabeth C. Kremer. My mom found it during a visit to The Shaker Village of Pleasant Hill Kentucky. It's a beautiful, peaceful place and I highly recommend a visit.

This recipe in its original form has been a long time family favorite. To cajun-ify it, I added some beautiful smoked tasso from Teet's Food Store,  and subbed out 1/2 tsp regular salt for the same amount of Slap Ya Mama Cajun Seasoning.

3 Tablespoons butter, softened

2 Tablespoons sugar

2 Tablespoons flour

½ teaspoon salt

½ teaspoon Slap Ya Mama Cajun Seasoning

3 eggs

2 cups corn (fresh, frozen or canned)

1 ¾ cups milk

2 ounces Teet’s Smoked Pure Pork Tasso, diced

1. Mix the butter, flour, sugar, salt, and SYM seasoning.

2. Beat in the eggs.

3. Add the corn, milk, and tasso.

4. Bake for 45 minutes. Stir half way through.

The Easiest Smoky, Earthy, Black-Peppery Soup Ever

The Easiest Smoky, Earthy, Black-Peppery Soup Ever

by Allison Blank Donel

Soup. It ain’t rocket science. Throw some stuff in a pot. Simmer for a while. Voila. Soup.

Drizzle of olive oil

Small handful of red onion, minced

1 clove of garlic, minced

4-5 fresh mushrooms, sliced

Handful of fresh spinach, chopped

Salt and pepper to taste

2 ounces Teet's Smoked Garlic Pork Sausage

3 cups broth or water (whatever you have will work just fine)

1.     Heat oil in sauce pan. Add onion, garlic, mushrooms. Season with salt and pepper. Cook for about 5 minutes on low until onions and mushrooms are soft.

2.     Add spinach, and cook for another few minutes until spinach is wilted.

3.     Add broth and sausage. Raise heat and simmer for 5 minutes to combine the flavors.

4.     Top with fresh cracked pepper. Serves two.

Scrambled Eggs a la Teet's

Scrambled Eggs a la Teet's

by Allison Blank Donel

drizzle of olive oil or small pat of butter

1 Tablespoon red onion, minced

3 fresh mushrooms, sliced

handful of fresh spinach, chopped (I used frozen because it's what I had. Just defrost it first.)

salt and pepper to taste

1 ounce Teet's Smoked Pure Pork Tasso 

2 eggs

1. Heat the oil or butter in a non-stick skillet.

2. Add the onions, mushrooms, and spinach. Season with salt and pepper and cook over low heat for several minutes. The spinach should be wilted and the onions soft.

3. Add the tasso and cook just enough to heat the tasso through.

4. Beat the eggs in a small bowl, then add to the skillet. Don't touch them for several minutes to allow them to set up a bit.

5. Use a spatula to break up and gently stir the eggs until they are no longer runny. Eat immediately. Serves one.

Fire Roasted Poblanos with Smoked Sausage Stuffing, Two Ways

Fire Roasted Poblanos with Smoked Sausage Stuffing, Two Ways

by Allison Blank Donel

I love chili rellenos. There’s something so aesthetically pleasing about them. You get delicious stuff wrapped up in its own perfect little spicy package. Mmmmm. 

My favorite chili relleno comes from the restaurant El Vaquero.  It’s filled with Mexican mashed potatoes and topped with a creamy cheese sauce. I've tried again and again to recreate it at home, but it’s just never right. I've given up trying to duplicate it and just make the occasional “variation”.

That mashed potato stuffed poblano was my inspiration for the first chili relleno. The second one came about because I had one lonely chicken breast in the freezer and had just bought some ancho chili powder. Use what ya got!

Fire Roasted Poblanos:

First, you must fire-roast the poblanos. Seriously, you get to use real fire. What could possibly go wrong? Don’t worry. It’s the easiest thing in the world, as long as you have a gas stove. Turn on the flame and place the pepper over the fire. You’ll hear some popping as the skin crackles and chars. Keep turning the pepper until it’s been evenly charred and then immediately place it in a paper bag while it’s still hot. Close up the bag to capture the steam. After a few minutes, remove the pepper and simply rub off the paper skin. You can also do this under water if it helps. It’s so ridiculously easy, and quite frankly, fun. You’re left with a beautifully soft, fire roasted, skinless pepper. Now just slice it open lengthwise (leave the stem on) and clean out the seeds.

Adam Kuban wrote a much more poetic ode to this process on Donna Currie’s blog, Cookistry. Check it out here.

And if you have the time, please read this other post on Donna’s blog. But get your tissues out first. It’s a doozy.

Mashed Potato and Smoked Sausage Filling: 

(will fill two 8”ish poblanos)

3 medium sized potatoes, peeled and cut into chunks

2 Tablespoons butter

drizzle of olive oil

salt and pepper to taste

½ onion, diced

2 cloves of garlic, minced

4 ounces  Teet’s Smoked Garlic Pork Sausage, diced 

4 ounces cheddar cheese, grated and divided

½ cup enchilada sauce (I used a can of store brand sauce. It’s all I know.)

2 fire roasted poblano peppers

1.    Place the potatoes in salted boiling water (or stock) and cook until tender, roughly 15 minutes depending on how small you've cut them.

2.  Meanwhile, heat the oil in a sauté pan. Add the onions and garlic, season with salt and pepper, and cook over medium heat until soft. Remove from the heat.

3.  When the potatoes are tender, drain them, and return to the pan. Add the butter and mash the potatoes. Stir in the sausage, onions, and half the cheese. The potatoes should be pretty thick. Taste and adjust seasoning.

4.  Stuff the mixture into the poblanos. Place the stuffed poblanos in a baking dish, cover with the sauce and bake for 25 minutes. Top with a sprinkle of cheese and bake for another 5 minutes.

Chicken and Smoked Sausage Filling:

(will fill two 8”ish poblanos)

drizzle of olive oil

½ small onion, diced

1 chicken breast, diced

2 jalapenos, diced

salt and pepper to taste

1 teaspoon ancho chili powder

4 ounces Teet’s Smoked Garlic Pork Sausage, diced

6 ounces cream cheese

2 fire roasted poblano peppers

½ cup enchilada sauce (I used a can or store brand sauce. It’s all I know.)

2 ounces cheddar cheese

1.   Heat the oil in a sauté pan. Add the onion, chicken, jalapenos, and chili powder. Season with salt and pepper. Cook until the chicken is no longer pink. Remove from the heat.

2.  Add the sausage and cream cheese. Stir to combine.

3.  Stuff the mixture into the poblanos. Place the poblanos in a baking dish, cover with the sauce and bake for 25 minutes. Top with a sprinkle of cheese and bake for another 5 minutes.