These roasted red potatoes are drizzled with a creamy, tangy, and yes, garlicky aioli. An aioli is a creamy mayonnaise style sauce. It can be flavored in so many ways but adding garlic is a classic way of giving aioli a delicious kick. It can be fairly addictive so make plenty of potatoes!

Roasted Red Potatoes with Garlic Aioli Recipe

Roasted Red Potatoes with Garlic Aioli

Serves 4-6

For the potatoes:

3 lb small red potatoes, unpeeled and halved

2 tlbs olive oil

1 tsp salt

1/2 tsp black pepper

For the aioli:

1 cup olive oil

1 egg yolk at room temperature

4 garlic cloves, minced

2 tbls white wine vinegar

Pinch of salt

Pinch of black pepper

1 to 2 tbls warm water

Instructions:

1. Preheat oven to 375 degrees.

2. Toss potatoes in oil, salt and pepper. Spread onto a baking sheet in a single layer. Roast for 50 minutes or until potatoes are crispy and tender.

3. Make the aioli: In a blender or stand mixer with whish attachment, add egg yolk, garlic, vinegar, salt and pepper. mix well over a medium speed. Slowly stream in olive oil until the mixture emulsifies. Add water to thin as needed. Adjust seasoning to personal preference.

4. To serve, drizzle aioli over hot potatoes.

Guinness Corned Beef and Cabbage Recipe

Guinness Corned Beef and Cabbage

Serves 4 (2 if you want leftovers!)

Ingredients

3-4 lb Corned Beef Brisket, with seasoning packet

3/4 cup brown sugar

1 1/2 bottles of Guinness beer (save the other half for drinking!)

1/2 head of green cabbage, sliced thick

2 baking potatoes, sliced thick

4 carrots, chopped thick

1. Preheat oven to 325 degrees.

2. Rinse the corned beef. Pat dry. Coat all sides with the seasoning packet and brown sugar. Set fat side up in a 9×13 baking dish. Pour the beer around and gently over the beef. Cover with tin foil and bake for 1 1/2 hours. Remove from oven, uncover and add cabbage, potatoes and carrots around beef. Stir to coat and partially submerge the veggies. Bake uncovered for an additional 1 hour. Remove from oven and allow to rest for 10 minutes before serving.

So what exactly am I anticipating? My Baked Ziti is very lasagna like but without the work. Easy homemade marinara, crumbled sweet Italian sausage (the key to a tasty Baked Ziti in my humble opinion), and lots of cheese! Add a fresh green salad, some extra garlicky garlic bread and I am a very, very happy girl. Treat yourself to an Italian feast tonight!

Baked Ziti Recipe

Baked Ziti with Homemade Marinara Sauce

Serves 8

First, make the Marinara Sauce:

• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 2 tablespoons chopped fresh parsley
• 2 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons olive oil
• 1/3 cup finely diced onion
• 1/2 cup white wine

1. Heat large, deep skillet over medium heat. Add olive oil, then onions. Cook onions until translucent.

2. While onions are cooking, add tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper to food processor or blender. Pulse until smooth.

3. Add wine and tomato sauce to onions. Simmer for 30 minutes over medium low, stirring occasionally.

Second, make the Baked Ziti:

• 1 lb ziti pasta
• 1 T olive oil
• 1 onion, diced
• 1 lb ground sweet sausage (not in casings)
• Marinara sauce (see above)
• 1 1/2 cups ricotta cheese
• 1 T garlic powder
• 1 T flat leaf parsley, chopped
• 1 tsp salt
• 6-8 slices provolone cheese (not smoked)
• 2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated

1. Preheat oven to 350 degrees. Spray a 9×13 baking disk to prevent sticking.

2. Bring a large pot of salted water to a boil. Add ziti and cook to al dente, about 7-8 minutes. Do not overcook the pasta here or your Baked Ziti will be mushy. Drain.

3. In a large, deep skillet over medium heat, heat olive oil. Add onions and sweet sausage. When sausage is browned, add marinara. Simmer for 10 minutes.

4. While meat sauce is simmering, add ricotta, salt, garlic powder and parsley to a medium bowl. Stir until combined. Set aside.

5. Layer the ingredients in the baking dish as follows: 1/4 cup meat sauce, 1/2 of ziti, 1/2 of ricotta mixture, 1/2 of provolone cheese, 1/2 of mozzarella cheese, 1/2 of remaining meat sauce,  1/2 of parmesan cheese, then repeat with remaining 1/2 of ingredients. Cover with tin foil.

6. Bake for 15 minutes with foil. Remove foil and bake for remaining 15 minutes until cheeses are melted and gooey. Allow ziti to sit for 10 minutes before serving. This will allow the dish to set.

Fried Pork Chops

In the middle of winter there is a tendency to crave comfort food…fried chicken, macaroni and cheese, mashed potatoes. You get the idea. I certainly didn’t say anything about healthy…just comforting. This particular plate of food is one of my favorites. Fried pork chops are homey and comforting and pair perfectly with a healthy spoonful of mashed potatoes and some sweet applesauce.

During my high school years, I spent many of my weeknight dinners with a family friend. Her mother cooked what I consider comfort food on a regular basis. My recollection is that she would cook fried pork chops at least once a week. I don’t recall what we ever ate with those pork chops because they were just so delicious. When I make these Fried Pork Chops, I remember those fun weeks hanging out with friends and looking forward to home cooked comfort food. Delicious!

Fried Pork Chops Recipe

Serves 4

Ingredients

• 4 Pork chops, medium thickness
• 1/2 Cup All-purpose flour
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1 Cup Vegetable oil

Directions

1. Pat the pork chops dry with a paper towel. Combine flour and seasonings in shallow bowl. Coat pork chops in flour, shaking off excess. Set aside until ready to fry.
2. Heat vegetable oil in large skillet over medium high heat. When oil is hot, add pork chops to fry. Cook on each side for about 5 minutes, or until golden brown. Remove to paper towels. Serve hot.

Turkey Salad Sandwich with Havarti Cheese and Cranberries

So, it’s January and I miss the long holiday weekends of November and December. I even miss the leftover turkey sandwiches. It’s time to pick up some turkey breasts and ensure there are plenty of leftovers for my favorite next day sandwich: Turkey Salad with Havarti Cheese and Cranberries.

Turkey Salad Sandwich with Havarti Cheese and Cranberries Recipe

Serves 4

Ingredients:

1 lb leftover turkey breast, skinless and boneless

1/2 cup celery, sliced thinly

1/4 cup onion, diced

3/4 cup dried cranberries

4 T mayonnaise

1/2 tsp salt

1/4 tsp black pepper

4 slices Havarti cheese

Bread of your choice…I choose Hawaiian Sweet Rolls

Directions:

1. Shred turkey into bite size pieces. Add all remaining ingredients except cheese and bread. Taste for seasoning. Chill until ready to serve.

2. Assemble sandwiches by topping bread with Havarti cheese then turkey salad. Enjoy!

Meyer Lemon Bars

There simply is nothing like a lemon bar. You have the tart lemon surrounded by that mildly sweet flavor that is truly addictive. The sprinkling of powdered sugar makes them so attractive too. Do you want to try an even sweeter version of the much craved lemon bar…go with Meyer Lemon Bars.

Now is the time of year when you can find meyer lemons at specialty food stores and farmer’s markets. When you find them, grab them immediately! Grab extra too! They are well worth it just to have the experience of the perfect lemon bar. These Meyer Lemon Bars have an addictive shortbread crust, an almost but not quite cakey texture, and that oh so sweet and slightly tart lemon filling. If you are unable to find meyer lemons (sigh), you can use this recipe for the standard lemon bars. They will just be more tart and will miss that unique orange flavor that is the hallmark of the meyer lemon. Either way, you are going to love it!

Meyer Lemon Bars Recipe

Makes 18-24 small bars

Ingredients

• 2 Cups Flour (All Purpose)
• 1 Cup Confectioner’s sugar
• 1/4 tsp Salt
• 2 Sticks Butter, cold and cut into small cubes
• Filling:
• 4 Eggs
• 2 Cups Sugar
• 4 Tbsp Flour (All Purpose)
• 1/4 tsp Salt
• 2 Tbsp Meyer lemon zest
• 1/2 Cup Freshly squeezed meyer lemon juice
• Powdered sugar for garnish

Directions

1. Preheat oven to 350 degrees.
2. To make crust: Using a food processor, add 2 cups flour, confectioner’s sugar and salt. Pulse to mix. Add cold butter gradually with food processor on until texture is similar to crumbs. Remove and press evenly into pan. Bake 20 minutes. Remove from oven and set aside to cool.
3. To make filling: Whisk eggs, sugar, flour and salt until combined. Add in lemon zest and juice, whisking until combined. Pour into crust. Bake for 22-27 minutes or until set and lightly browned on top. Cool completely.
4. Sift powdered sugar over top and cut into bars to serve.

2011 Recipe Round Up – The Favorites:

Hot Roast Beef Sandwiches with Horseradish Mayo and Crispy Shallots

Buttermilk Garlic Ranch Dressing

Tomato and Feta Bruschetta

Pumpkin Orange Cupcakes with Cream Cheese Frosting

Klinker Spaghetti ~ my Grandfather’s family recipe

Sauteed Chicken Breasts with a Cherry Tomato Pan Sauce ~ while not the best picture….still delicious!

Honey Roasted Carrots with Mint

Guava and Cheese Tarts

White Chocolate Raspberry Croissant Bread Pudding

And the three recipes that YOU commented on the most in 2011…

Spaghetti Carbonara

Baked Feta Appetizer

Bacon Cheeseburger with Garlic Mayo

Miso Soup

Being under the weather is never welcomed with open arms but I have to say…I sure do enjoy all the soup. This year, I added Miso Soup to my list of sick day soups. There is always Chicken Noodle Soup and sometimes I just want a seasoned broth. Miso Soup though is a perfect match for the cold or flu. It has a salty broth and the best part? I control the flavor with the amount of Miso that I add. It really is delicious and kicks that cold to the curb!

My Miso Soup is enhanced (in my opinion anyway) with some chicken broth and a few thinly sliced vegetables. You can add some diced firm tofu but that isn’t what I crave when I am sick. Once I have cooked the soup I give it a final taste. This is the beauty of a Miso Soup…you can adjust with more miso paste. This way you make the soup your own. Try some Miso Soup today!

Miso Soup Recipe

Serves 2-3

Ingredients

• 1 Tbsp Vegetable oil
• 1/4 Cup Mushrooms, very thinly sliced
• 2 Green onions, minced
• 2 Cups Chicken stock
• 2 Cups Water, hot
• 4 Tbsp White miso paste, more as needed for taste
• Handful of spinach leaves

Directions

1. In a soup pan over medium heat, add oil then mushrooms. Sauté until lightly browned. Add 1/2 of the green onion tops, chicken stock and 1 cup of hot water. Bring to a boil.
2. In a small bowl, whisk one cup hot water and miso paste. When combined, add to soup. Turn off heat and allow to sit for 3-5 minutes. Test for personal taste. Add more miso paste (dissolved in hot water) as needed. I usually use anywhere from 4-6 tablespoons.
3. Serve by topping with remaining green onion tops.

Moscato Poached Pears with Vanilla Whipped Cream

I decided to do a little shopping during my lunch yesterday…MISTAKE! I had scheduled 45 minutes for this trip, which turned into about an hour and a half. And that’s without the actual lunch! Unless you have to do it, shopping should not be part of your plans right now. The traffic, the lines, the frantic search for that one last gift…it is all driving people a little crazy.

Given all this craziness, I think a simple dessert that screams pure elegance is just what is needed for our family meals this weekend. This dessert has everything one could wish for ~ the freshness of pears, the wintry spiciness of cinnamon, the delicate flavors of Moscato wine, and the sweet creaminess of vanilla whipped cream. After a heavy meal, Moscato Poached Pears with Vanilla Whipped Cream is simply perfect.

Moscato Poached Pears with Vanilla Whipped Cream Recipe

Ingredients

• 1 Bottle Moscato wine, 750 mL
• 2 Cups Sugar
• 2 Cups Water
• 1 Cinnamon stick, broken in half
• 1 Vanilla bean, split lengthwise
• 6 Pears, firm and ripe, peeled with stem remaining
• 1 Cup Heavy whipping cream
• 1/2 tsp vanilla extract
• 1 Tbsp Powdered sugar

Directions

1. Make the simple syrup: In a small saucepan, combine sugar and water over medium heat. Boil, reduce to medium low and simmer another 5 minutes, stirring to dissolve sugar. Remove pan from heat and allow to cool.
2. In a large, deep pot (must hold all pears in single layer) over medium heat, add wine, simple syrup, cinnamon stick halves, vanilla seeds and bean. Bring to a simmer.
3. When simmering, add pears and continue to simmer for 20 minutes, turning pears occasionally. When pears are tender (not mushy), remove pears and allow to cool slightly.
4. Continue simmering the remaining liquid for 15 minutes. Sauce should thicken and reduce by half. Cool to room temperature. Remove cinnamon stick and bean.
5. While waiting for sauce to cool, beat heavy cream, vanilla extract, and powdered sugar in glass bowl to a soft peak.
6. Serve one pear per person with wine sauce and a dollop of whipped cream.

Grandpa Klinker receiving Promotion with U.S. Army

Before I share this family recipe with you, I should explain that it appears to have been created in Germany while my grandfather was stationed there with the United States Army after World War II. While my ancestors are of German descent as far back as I have researched, the Klinker side of my family settled in Delaware, Ohio around 1837. Much of the Klinker family still resides in Ohio. My grandfather, Ronald William Klinker (b. 30 Aug 1927, d. 16 Dec 1978), was raised as a meat and potatoes kind of man. My mother remembers living her early years in Germany eating a decidedly Mid-Western diet of nothing but meat and potatoes. My grandmother was a native German and would feed my mom and her brothers authentic German food sometimes but meat and potatoes topped the family’s menu. However, when there was a little extra money for fresh produce (not always available or affordable in post-war Germany), Grandpa Klinker would get a wild hair and go Italian…well, kind of. Klinker Spaghetti was my very German/American Mid-Western family’s version of Italian.

Klinker Spaghetti truly is delicious and is a hearty rendition of Spaghetti and Meat Sauce. What makes it ‘Klinker’ you might ask? Klinker Spaghetti is chock full of mushrooms, onions, green peppers and, wait for it…kidney beans. The addition of kidney beans threw me for a loop but after eating my bowl clean, I decided that Grandpa Klinker knew what he was doing!

Klinker Spaghetti

A funny part of this family recipe is that my Mom grew up  thinking that Klinker Spaghetti was her mother’s concoction. Although really, she should have known better since my Grandmother’s tastes lean towards pickled pigs feet, head cheese, and authentic German food. Only recently did she learn that this was her father’s recipe, giving her a new twist on her fond memories of growing up in Germany. Mom tells me that Klinker Spaghetti was what she thought Italian food should taste like all her life. When she finally had authentic Italian food she was surprised that the ingredients were simple and minimal. So when Mom wants “real” Italian food she opts for her family’s version…Klinker Spaghetti. We hope you enjoy!

Grandma and Grandpa Klinker at Marriage Ceremony, 12 Oct 1948

Klinker Spaghetti Recipe

1 1/4 lb ground beef

1 large can tomato sauce

1 small can tomato paste

3/4 cup Water

1 large onion (large dice)

8 oz mushrooms sliced

2 cans light kidney beans, drained

1 tbls Chili powder

1/2 tbls garlic powder

1 tbls garlic salt

Directions

1. Brown hamburger. When browned,  drain fat. Add spices, onions, and green pepper. Sauté with meat until vegetables are softened.

2. Add tomato sauce and tomato paste with ¾ cup water. Add more water to the consistency you prefer. We prefer a thicker meat and vegetable sauce. As the sauce cooks, you may want to add even more water if it gets too thick.

3. Add kidney beans and cook at medium low for about one hour.  Add mushrooms and cook for another 30 minutes on low.

4. With 10 minutes remaining, cook spaghetti in salted, boiling water and cook according to package directions.

5. Serve with spaghetti and garlic bread.