English Toffee

1/2 c. butter

1/2 c. margarine

1/4 t. salt

1 c. sugar

2 T. water

1/2 t. vanilla

pecans

chocolate

toasted almonds


In a saucepan combine the butter, margarine, salt, sugar, and water. Stir over medium high heat, until candy reaches 310 degrees {again, I don't have a candy thermometer. It is done to me after it just starts to turn a caramel color -she says to go until it is the color of a paper bag, but that tasted burnt to me when I cooked it to that stage}


Remove from heat and stir in the vanilla. Pour onto a buttered cookie sheet that has whole pecans dotted all over it. Pour the candy onto the pecans and spread smooth. After 3-5 minutes, top with chocolate and spread it after it is fully melted. Immediately top with chopped, toasted, almonds. Cool completely, then flip the candy and top with melted chocolate and more nuts. Cool completely again and then break into pieces.

Natalie Riley

Spinach Strawberry Salad

Dressing

2 tablespoons red wine vinegar

3 tablespoons sugar

½ cup oil

½ tsp. dry mustard (a couple squeezes of just regular yellow mustard works too!! It is what I do)

½ teaspoon salt

½ cup strawberry jam (Homemade freezer jam is the best)

Salad

1/3-cup sugar

1-cup cashew pieces

15 wontons cut into strips

1 large head of red leaf lettuce, broken into peaces

1 package of fresh spinach

1/3 cup bacon pieces, cooked and well drained

½ cup chopped red bell peppers

1 purple onion slices (I like to use only ½ an onion)

1-cup strawberries sliced

Directions:

To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam. Mix until all ingredients are well blended. I use a mason jar, so I can shake it. Do not add to salad until it is ready to be served. If added too early, it will wilt.

Heat a medium frying pan and add sugar and nuts. Stir constantly over medium heat until nuts are coated and slightly browned. Remove from heat and set aside.

Fry wontons in hot cooking oil and drain onto paper towels.

When ready to serve the salad, put lettuce, spinach, bacon, red pepper, onion, and strawberries into a large bowl and toss. Add salad dressing and toss. Add sugared nuts and wontons last. Makes 10 servings.

Natalie Riley

Tomato Basil and Mozzarella Fresca Appetizer with Basil Vinaigrette

1 Tomato

1 Mozzarella Fresca chunk

Basil leaves

Vinagrette:

3 T. Extra Virgin Olive Oil

1 1/2 T. Balsamic Vinegar

Juice of 1 lemon

More Basil, about 1 Tablespoon, minced

Salt


Slice the Tomato into several slices. Thinly and gently slice the mozzarella. Give a little salt to both.

Make the vinaigrette by whisking together the olive oil, vinegar, lemon juice, minced basil, and add just a pinch of salt to season it up.

Plate the tomato as pictured, alternating tomato, cheese and laying a basil leaf on top. Drizzle with vinaigrette and serve immediately.

Natalie Riley

Lemon Garlic Vegetable Lasagna with Chicken

For the Lemon Garlic Béchamel:

1/4 c. butter

1/4 c. flour

4 cups milk / cream {I added probably 1/2 cup cream and the rest whole milk, do any combo you like}

2/3 cup grated Parmesan

2/3 cup grated Pecorino

the zest of one lemon

4+ cloves garlic, finely minced

SALT!

Melt the butter in a saucepan. Whisk in the flour and cook over medium heat for a few minutes, cooking out the taste of the flour. Add in the milk, and stir until boiling. Let it boil for a few minutes. Add in the cheeses, lemon zest, and garlic. Add in plenty of salt. Make sure that the sauce tastes really good and is well seasoned going in. If it is too thick then add some more milk. I don't like mine gluey!


For the lasagne prep:

Get salted water boiling for noodles. I used flat, whole wheat sheets which were excellent.

Vegetables:

Washed Baby Spinach

1 zucchini

2 carrots

handful of sliced mushrooms

1 onion

2-3 cloves garlic

Cheeses:

Plenty of shredded mozzarella

Parmesan

Ricotta

Chicken:

It's optional.

Putting it all together:

Dice the onion or slice into rings. Saute over low heat until translucent, adding salt. Add in the minced garlic. As I did this, I slid them to the side and sauteed the mushrooms, leaving them in the pan as long as I could without touching them, hoping to get a nice golden color.

While those cook, grate the carrots and use a mandoline {if you have one} to slice the zucchini in beautiful, uniform,lengthwise, thin slices.

Once the mushrooms and onions / garlic are done, just throw both of those into the pan for just a little bit of heat to get them going.

Drain the noodles. If you time it right, all of this should come together really fast.

Grease a Baking Dish {I used an oval dish that is half-ish of a 9x13}. Pour some bechemel on the bottom. Layer with noodles, more sauce, vegetables, chicken, and then cheese. Repeat this, adding in the ricotta only every other layer. Get plenty of sauce in there {though you will have some leftover}, people like it saucy!

Top with Parmesan and Mozzarella and bake at 375 degrees for 25-30 minutes or until golden and bubbly.

Natalie Riley

Almond Blintzes with Vanilla Bean and Lemon Mascarpone Cream and Berries

For the Blintzes:

1 cup flour

1/3 cup oat flour

1/2 cup oats

1 tsp salt

2 eggs

dash of oil

1 2/3 cup milk {+ more if too thick}

1 tsp Almond Essence / Pure Almond Extract

1 tsp vanilla or some scrapes of vanilla bean

In a mixing bowl {I love using my mix & pour style batter bowl} combine flours, oats, and salt. Stir to combine and make a well in the center.

In a separate bowl {I use a very large liquid measuring cup, i.e. less dishes, atleast 3 cup} combine the oil, milk, eggs, almond essence, and vanilla.

Pour wet ingredients into dry and stir to combine. Add more milk if the mixture seems to thick.

Heat a large saute pan and spray with non-stick spray. Pour 1/3 cup-ish of batter into pan and swirl around to achieve a nice thin-ish crepe. Flip, continue cooking for a minute, then top with a scoop of berries and a scoop of mascarpone creme. Fold all sides in and serve flipped {it will be tricky, I know there will be casualties, do your best!} Serve with extra cream and berries on the side.

Lemon and Vanilla Bean Mascarpone Cream

1/4 cup cream

1/3 - 1/2 cup Mascarpone Cheese {you can sub cream cheese}

Lemon Zest, about 1 tsp

Fresh Lemon juice, about 2-3 tsp

Vanilla Bean Seeds, about 1/3 of a bean

about 3 raspberries {or any other kind of berry}, for color

2 T. sugar {or more if you like it sweeter, give it about that much and taste it once mixed}

Whip the cream until light and fluffy. Add in the Mascarpone and mix through. Add in the rest of the ingredients and mix until incorporated

To achieve a gorgeous pink or purple color, melt a few berries in the micro and toss them in with a mix.

Berries:

Use fresh Strawberry and Blueberry or use frozen ones.

Natalie Riley

Homemade Tortillas

1/3 c flax meal

1 cup flour {1/2 whole wheat / 1/2 white}

1/2 t. salt

1 t. baking powder

2 T. shortening

1/2 flour -you may not use it all

Mix the flour, salt, baking powder, and flax together in a small-ish bowl. Cut in the shortening with a fork. Add enough water to form dough into a bowl. Let rest until everything else is ready.

When that time comes, roll out the dough until kinda flat. Fry in a pre-heated skillet or griddle, on both sides, being careful to cook through without making it crunchy {or it will crack}. Makes 2 big and 2 little tortillas.

Natalie Riley

Lion House Rolls or Scones

2 cups warm water

2 Tablespoons dry yeast

2 t salt

1 egg

2/3 cup dry non-fat milk

1/4 cup sugar

1/3 cup butter or shortening

5-5 1/2 cups bread flour {yadayadayady, whole wheat + flax...}


In a large bowl {or kitchen aid} combine water and milk and stir until dissolved.

Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix to incorporate, then mix for 2 minutes on medium speed.

Add two more cups of flour, and mix to incorporate and then again for 2 minutes.

Add another half cup of flour, by now you may need to mix by hand or dough hook {if not before now}. Mix in by half cups until dough is soft, not overly sticky but not stiff. -You may not use all of the flour or you may use more.

Grease a new bowl {I'm lazy, so I didn't} and cover with greased plastic wrap and allow to rise until double in size.

For rolls, roll out to desired roll shape, leaving plenty of dough for scones, and let rolls rise, covered. {Bake rolls at 375 / 190 degrees for 15-20 minutes or until lightly golden brown}

For scones, heat 1 inch-ish of oil in a skillet. Take about 1/3 cup dough {make any size you want actually. I make little ones for the kids and they love it} and stretch it out with your hands. When oil is hot {I don't take the temp, I just place a corner of the first scone in and if bubbles come surround it, it is ready}, place a scone or two in and fry for a minute or two until golden brown, being careful not to burn, then flip and do the other side.

Have a dish with paper towels ready for draining. Take the scone[s] out and let cool and drain {I blot, as if it helps...}. Drizzle with honey and dust with powdered sugar. Yum!