RECIPES

PLEASE ENJOY SOME OF JOE'S ORIGINAL RECIPES

TRI-BERRY COBBLER BARS

Crust and Topping:

1 cup granulated sugar

1 teaspoon baking powder

3 cups all purpose flour

¼ teaspoon salt

finely grated zest of 1 small lemon, optional, but so good!

1 cup cold unsalted butter, cut into cubes

1 large egg

½ teaspoon pure vanilla extract

Berry Filling:

4 ½ cups chopped fresh berries. Choose three of your favorites! I use blueberries, raspberries and blackberries.

½ cup granulated sugar

4 teaspoons cornstarch

juice of 1 small lemon

Instructions

1. Preheat oven to 375°F. Line a 9x13 pan with foil or parchment, and butter or spray with non-stick spray.

For the crust and topping:

2. Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, and salt. Add lemon zest, butter, egg, and vanilla. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.

3. Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan.

Filling:

4. Gently stir together all ingredients until well incorporated.

5. Spread the filling over the crust, then crumble the remaining dough over the top of the berries.

6. Bake for approximately 40 minutes, until the top is light golden brown. Transfer pan to rack to cool, before cutting into squares. I have also refrigerated these, after cooling to room temp.

For The Crust;⁣
1. In a food processor, blend 6 graham crackers, 1/4 cup maple syrup, 1/2 cup melted butter, 1 cup pretzels, 1 tsp cinnamon, 1/4 cup sugar and 1 cup flour. ⁣
2. With the flat bottom of a measuring cup, gently press the crust mixture into a pie dish. Continue to flatten until the crust climbs up the sides of the pie dish. Pat with hands to perfect. ⁣

For The Filling;⁣
3. Combine 1 whole package of dark chocolate chips, 1 tsp vanilla extract, and 1 tablespoon of decaf instant coffee. ⁣
4. Separately, warm 3 cups heavy cream until hot to the touch. ⁣
5. Pour the heated cream over the dry chocolate mixture and whisk quickly until a smooth ganache forms. ⁣
6. Pour the ganache into the crust and fill until just below the crust line on the sides of the pie dish. ⁣
7. Decorate with crushed pistachios, dried strawberries and sea salt ⁣
8. Refrigerate for 3 hours until ganache sets. ⁣
9. Slice and enjoy with a cup of coffee! ⁣

PISTACHIO AND DARK CHOCOLATE TART ⁣
w/graham cracker pretzel crust

CREAMY TUSCAN CHICKEN WITH ORZO

Cut chicken breasts in half lengthwise so you have thinner cutlets. Season them with salt, pepper, and garlic powder, red pepper and paprika.
Heat oil and butter in a skillet over medium-high heat. Pan fry the chicken for 4-5 minutes/side until golden. Remove chicken from the skillet.
Now add 1 chopped onion, and 1 tablespoon of garlic to the pan. Cook until onions are translucent and browned from chicken seasoning previously cooked.
Add 2 cups of orzo pasta and combine.
Add 1 cup of white wine to de-glaze your pan.
Add 3 cups of chicken broth and bring to a light boil.
Add 2 cups of chopped sun dried tomatoes, fresh spinach, and 1 cup of heavy cream.
Add the chicken breasts back to the orzo and sauce and let sit and bubble for 10 minutes until cooked thoroughly.

Enjoy!

THREE CHEESE ARANCINI W/ PESTO OIL INFUSIONS

My spin on a classic Italian Christmas recipe. ⁣
Sure to impress guests, my pesto-oil infused pipettes are from Amazon and filled with a quick and easy oil mixed with any store bought or homemade pesto! ⁣
⁣
1. To 4 cups of cooled cooked rice, add 4 egg yolks, 1/2 cup buttermilk, 1 cup shredded mozzarella, parmesan and grated gouda cheese. Plus 1 tbs coarse sea salt, 1 tbs cracked pepper, 1 tsp nutmeg, 1 tsp oregano, and 1 bunch chopped parsley. ⁣
⁣2. using wet hands, form the rice mixture into evenly sized balls. ⁣
3. Make an indentation with your finger in the center and add extra cheese of your choice. ⁣
- now reform the rice ball and close the indentation. ⁣
- dip rice balls in egg whites and coat completely with hands.⁣
- then coat in a mixture of breadcrumbs and panko flakes. ⁣
- using a pot of hot vegetable oil, drop the rice balls into the oil with a slotted metal spoon and let cook for 2 minutes or until evenly browned. ⁣
- let the rice balls rest and cool for 45 minutes on paper towels to drain excess oil. ⁣
- stick the pipettes into the tops of the rice balls and serve to an impressed group! ⁣

CHOCOLATE PECAN SCONES

You’ll need;

4 cups flour

2 table spoons sugar

2 tablespoons baking powder

4 teaspoons salt

Cold butter, 3 sticks

Forms peas

Whisk 4 eggs, 1 cup heavy cream

1 cup chopped chocolate

1 cup pecans

1. Combine flour, sugar, salt, and baking powder.
2. Add cold butter in small cut cubes and mix until mixture forms small pea shapes.

3. Whisk eggs and heavy cream together separately and then slowly incorporate into dry mixture. Mix only until just combined.

4. Quickly and gently fold in chocolate and pecans together at the same time. Over mixing will make dense hard scones.

5. Dump rough dough out onto a well-floured surface and knead twice to form a high disc.

6. Roll the disc to the height you desire the scones to be.

7. With a well-floured circular cutter, cut out your scones and line them on a baking sheet over parchment.

8. Whisk one egg, and 1⁄4 cup of milk together. Brush this mixture onto the tops and sides of the scones and sprinkle with sugar.

9. Cook for 20 minutes total at 400 degrees, rotating the baking sheet in the oven at the 10-minute mark.