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Catching Elephant is a theme by Andy Taylor

 

2 tsp. olive oil 2 ¼″-thick slices fresh mozzarella 2 slices sourdough bread ¼ tsp. Aleppo pepper Heat oil in a 10″ nonstick or cast-iron skillet over medium heat. Place mozzarella between slices of bread, and add to skillet. Press sandwich with a spatula or plate and cook, adding more oil if needed and turning once, until golden brown and cheese is melted, 6–8 minutes. Sprinkle with pepper before serving. (I would obviously add bacon to this sandwich)

2 tsp. olive oil
2 ¼″-thick slices fresh mozzarella
2 slices sourdough bread
¼ tsp. Aleppo pepper

Heat oil in a 10″ nonstick or cast-iron skillet over medium heat. Place mozzarella between slices of bread, and add to skillet. Press sandwich with a spatula or plate and cook, adding more oil if needed and turning once, until golden brown and cheese is melted, 6–8 minutes. Sprinkle with pepper before serving.

(I would obviously add bacon to this sandwich)

Easy Baked French Fries Ingredients 1 large Potato 1 tablespoon olive oil 1 tablespoon garlic 1 teaspoon black pepper 1 tablespoon oregano 1 teaspoon mustard powder 1 teaspoon parsley salt to taste Instructions: Preheat oven to 425˚ Before cutting potato, rinse well under water. From there, cut the ends off the potato, stand up on end, and cut slices from the potato that are 1/4\” thick (depending on how thick you want your fries- cut accordingly) Take slices and cut fries out of the potato-using 1/4 ” as the measurement. Once all fries are cut, place in medium bowl and add the remaining ingredients, tossing until every piece is covered. Spread out onto a baking sheet covered in parchment paper. Bake for 25 minutes, flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total. Make sure to not over crowed the pan- this is result in uneven baking.

Easy Baked French Fries

Ingredients
1 large Potato
1 tablespoon olive oil
1 tablespoon garlic
1 teaspoon black pepper
1 tablespoon oregano
1 teaspoon mustard powder
1 teaspoon parsley
salt to taste

Instructions:
Preheat oven to 425˚
Before cutting potato, rinse well under water.
From there, cut the ends off the potato, stand up on end, and cut slices from the potato that are 1/4\” thick (depending on how thick you want your fries- cut accordingly)
Take slices and cut fries out of the potato-using 1/4 ” as the measurement.
Once all fries are cut, place in medium bowl and add the remaining ingredients, tossing until every piece is covered.
Spread out onto a baking sheet covered in parchment paper.
Bake for 25 minutes, flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total.
Make sure to not over crowed the pan- this is result in uneven baking.

BROCCOLI CHEESE SOUP: PANERA BREAD RECIPE. SLIGHTLY MODIFIED FROM FOOD NETWORK 6 tablespoons butter 2 cloves garlic 1 small onion, chopped 1/4 cup all-purpose flour 2 cups half-and-half 3 cups chicken broth 2 bay leaves 1/4 teaspoon nutmeg Kosher salt and freshly ground pepper 4 cups broccoli florets (about 1 head) 1 large carrot, diced 2 1/2 cups (about 8 ounces) grated sharp cheddar cheese Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender. If you are lucky enough to own one. Which I am not.) Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

BROCCOLI CHEESE SOUP: PANERA BREAD RECIPE.

SLIGHTLY MODIFIED FROM FOOD NETWORK

6 tablespoons butter
2 cloves garlic
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups chicken broth
2 bay leaves
1/4 teaspoon nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp cheddar cheese

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender. If you are lucky enough to own one. Which I am not.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

Peanut Butter/Nutella Mini Cheesecakes Ingredients: 1 cup finely crushed chocolate graham crackers 3 tablespoons unsalted butter or margarine, melted 2 (8oz.) packages cream cheese, softened 1/2 cup peanut butter or 1/2 cup nutella or to make half a batch of each, 1/4 cup peanut butter and 1/4 cup nutella 2/3 cup granulated sugar 1 tablespoon flour 1 teaspoon vanilla 2 eggs For the Ganache: Note: I had a ton of ganache left over. You could easily halve these ingredients. 1 (12oz.) bag semi-sweet chocolate chips 1/2 cup heavy cream Directions: Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners. In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners. If you are making all peanut butter cheesecakes or all nutella cheesecakes: In a large mixing bowl, mix together cream cheese, 1/2 peanut butter or nutella, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined. If you are making half peanut butter and half nutella cheesecakes: In a medium mixing bowl, mix together one 8 oz. package cream cheese, 1/4 cup peanut butter, 1/3 cup sugar, 1/2 tablespoon flour, and 1/2 tsp vanilla until well combined. Beat in one egg until mixed in well. In a second mixing bowl, mix together the 1/4 cup nutella and the remaining sugar, flour, and vanilla until well combined. Beat in the remaining egg until mixed in well. Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely. When they are cooled completely, place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake. Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator. Note: Make sure the cream cheese is softened when you mix it in. If you’re using it straight out of the fridge, you can microwave it for 10-20 seconds to soften it. (makes 12)

Peanut Butter/Nutella Mini Cheesecakes

Ingredients:

1 cup finely crushed chocolate graham crackers
3 tablespoons unsalted butter or margarine, melted
2 (8oz.) packages cream cheese, softened
1/2 cup peanut butter or 1/2 cup nutella or to make half a batch of each, 1/4 cup peanut butter and 1/4 cup nutella
2/3 cup granulated sugar
1 tablespoon flour
1 teaspoon vanilla
2 eggs

For the Ganache:
Note: I had a ton of ganache left over. You could easily halve these ingredients.
1 (12oz.) bag semi-sweet chocolate chips
1/2 cup heavy cream

Directions:

Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
If you are making all peanut butter cheesecakes or all nutella cheesecakes: In a large mixing bowl, mix together cream cheese, 1/2 peanut butter or nutella, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
If you are making half peanut butter and half nutella cheesecakes: In a medium mixing bowl, mix together one 8 oz. package cream cheese, 1/4 cup peanut butter, 1/3 cup sugar, 1/2 tablespoon flour, and 1/2 tsp vanilla until well combined. Beat in one egg until mixed in well. In a second mixing bowl, mix together the 1/4 cup nutella and the remaining sugar, flour, and vanilla until well combined. Beat in the remaining egg until mixed in well.
Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
When they are cooled completely, place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake.
Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.
Note: Make sure the cream cheese is softened when you mix it in. If you’re using it straight out of the fridge, you can microwave it for 10-20 seconds to soften it.

(makes 12)

Now that it’s officially winter in Ohio, it’s time to warm up our bellies and arteries with some comfort food :) Spicy Chili : 6-8 servings 2 lb ground beef 2-3 large garlic cloves, minced 1 large onion, chopped 1 can Ranch Style Beans, undrained 2 cups water 1 (14.5 oz) can diced tomatoes 1 (8 oz) can tomato sauce 2 tablespoons chili powder 2 teaspoons garlic salt 1 teaspoon dried oregano 1 teaspoon black pepper 1 1/2 teaspoon cumin 1/2 teaspoon ground cayenne red pepper Saute’ the ground beef, garlic and onion in a large soup pot or Dutch oven. Cook until beef is browned, then drain extra grease. Mix in the beans and remaining ingredients. Reduce heat and simmer, uncovered for 1 hour.

Now that it’s officially winter in Ohio, it’s time to warm up our bellies and arteries with some comfort food :)


Spicy Chili
: 6-8 servings

2 lb ground beef
2-3 large garlic cloves, minced
1 large onion, chopped
1 can Ranch Style Beans, undrained
2 cups water
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 tablespoons chili powder
2 teaspoons garlic salt
1 teaspoon dried oregano
1 teaspoon black pepper
1 1/2 teaspoon cumin
1/2 teaspoon ground cayenne red pepper

Saute’ the ground beef, garlic and onion in a large soup pot or Dutch oven. Cook until beef is browned, then drain extra grease. Mix in the beans and remaining ingredients. Reduce heat and simmer, uncovered for 1 hour.

Nutella Ice Cream INGREDIENTS 1/3 cup nutella 1/3 cup sugar 1/2 cup heavy cream 1 cup milk 1 tbsp vodka DIRECTIONS Beat together the nutella, sugar, heavy cream, milk and vodka until blended evenly. Churn into ice cream according to your ice cream machine’s directions, and then freeze for four hours before serving.

Nutella Ice Cream

INGREDIENTS
1/3 cup nutella
1/3 cup sugar
1/2 cup heavy cream
1 cup milk
1 tbsp vodka

DIRECTIONS
Beat together the nutella, sugar, heavy cream, milk and vodka until blended evenly. Churn into ice cream according to your ice cream machine’s directions, and then freeze for four hours before serving.