Pork Meatballs

Buy: tomato sauce

2 lb. ground pork
2 teaspoons coarse kosher salt
1/2 teaspoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons sweet paprika
1 teaspoons dried thyme
1 teaspoon coriander
1 teaspoon ground cumin

Instructions

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, use your clean hands to mix together all the ingredients. Shape into 32 meatballs, each weighing about 1 oz (30 grams).
• Arrange the meatballs in a single layer on the prepared baking sheet. Bake until browned and cooked through, about 15 minutes.

https://healthyrecipesblogs.com/pork-meatballs/

Balsamic Glazed Chicken

Sheet Pan Balsamic Glazed Chicken and Potatoes

https://www.thekitchn.com/balsamic-chicken-260358

1 bag of small potatoes
1 small red onion, cut into 8 wedges
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, peeled
4 sprigs fresh rosemary
3-4 packages of chicken (breasts or thighs)

Bonus: marinate chicken in advance with some balsamic, olive oil, garlic, lemon juice

Arrange a rack in the middle of the oven and heat to 400°F.

Toss potatoes, onion, and brussel sprouts with olive oil, salt and spread onto baking sheet

Bake for about 15 minutes while making glaze:

- combine vinegar, honey, 1 garlic clove, 1 sprig rosemary in small saucepan - bring to boil over medium-high for 7 minutes until syrupy (then discard rosemary and garlic)

Remove baking sheet from oven, toss veggies, clear space in center for chicken - season with salt

Bake until instant read thermometer says 155 (about 12 minutes)

Remove the baking sheet from the oven and turn the oven to broil. 

Brush the reduced marinade onto each chicken breast, then drizzle the rest over the vegetables. 

Broil until the chicken darkens slightly in color, is cooked, registering 165°F on an instant read thermometer, and appears glazed, about 3 minutes. 

Cream Cheese Frosting

Ingredients

1 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla

1/8 tsp salt

(optional: 3/4 tsp chai spice mix: mostly cardamom with some cinnamon, cloves, and ginger)

Instructions

• Cream cream cheese with an electric mixer.
• Add in butter and cream together with cream cheese until light and fluffy.
• Add confectioner's sugar, 1/2 a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
• Add in vanilla and salt and beat on high until well-blended, light and fluffy.

Chocolate Satin Mousse

8 servings

10 ounces (300 g) 70% bittersweet chocolate, finely chopped
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 cups (500 ml) heavy cream
3 large egg whites at room temperature
1 cup (120 g) confectioners’ sugar, sifted


• Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract. 
• In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool. 
• In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue. 
• Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated. 
• Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled. 

Shared by Kat from Patricia Wells

Tomatillo Cocktail

1 lime
1 tomatillo
.75 chile syrup
.75 chareau
1.5 tequila
Maldon salt to taste

Make chile syrup:
- toast coriander in pan
- add sugar and water 1:1
- bring to boil, add in 1 dried pasilla, poblano or ancho chile
- simmer for about 30 minutes, then remove pepper
- let cool for about an hour, then refrigerate

Make tomatillo juice:
- de-husk a dozen tomatillos
- puree in strong blender
- strain multiple times

Shake in cocktail shaker with ice

Baked Brie

Baked Brie

1 frozen puff pastry (thaw in refrigerator overnight)
8oz-12oz wheel of brie
Cranberry sauce
1 large egg, beaten
Sliced bread or crackers

Preheat oven to 400
Roll puff pastry in flour into square
Place brie in center, top with cranberry sauce
Fold corners of puff pastry up into center, pinch closed
Transfer to pie plate
Brush with beaten egg
Bake until golden brown, around 35 minutes
Remove from oven and let cool for about 10 minutes before serving

Pumpkin Cream Cheese Bundt Cake

https://sallysbakingaddiction.com/pumpkin-cream-cheese-bundt-cake/

2 and 1/4 all-purpose flour
1.5 teaspoons baking soda
1/2 teaspoon salt
1.5 teaspoons ground cinnamon
1/3 teaspoon ground ginger
1/3 teaspoon ground cloves
1/3 teaspoon ground nutmeg
1/3 teaspoon allspice
.8 can pumpkin puree
.8 cup packed light or dark brown sugar
1/2+ cup granulated sugar
.75 cup vegetable or canola oil
3 large eggs
1 teaspoon pure vanilla extract

Cream Cheese Filling
12 ounces full-fat block cream cheese, softened to room temperature
1 large egg
1/4 cup  granulated sugar
1/2 teaspoon pure vanilla extract

OPTIONAL: Cream Cheese Glaze
- 1/2 block of cream cheese
- 1/2c powdered sugar
- 1/2+ tsp vanilla
- 1 tsp lemon juice
- 1 or 2 tbsp softened butter

Directions:

Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top.
Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
Once done, remove from the oven and allow to cool for 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool completely before serving. Leftovers keep well stored in the refrigerator for a few days.

Make ahead tip: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.