Category: Try This At Home

When you’re setting out snacks for an afternoon of football-watching or an evening of movies, you want a nice mix of options. I really like having a dish of something that people can consume by the handful. No need for a plate or fork; just grab a couple or a lot, and continue snacking.

These bourbon and brown sugar mixed nuts are a terrific eat-by-the-handful snack. Unlike many flavored nuts, these have a decent amount of coating! In fact, they probably are the most indulgent, but also most delicious, mixed nuts I make.

Let’s talk about ingredients. I like using salted butter for flavor. If you use unsalted, add a sprinkle of salt — you really need it to balance the sweetness. As for the nuts, I like a mixture of half and half for the pecans and walnuts. However, if you prefer almonds or another nut, go ahead and substitute. For the bourbon, use one that you like to drink on the rocks or neat. If it’s a bourbon that tastes better with a mixer, don’t use it here.

I have one final recommendation. If you are sharing these with a larger group, I would highly recommend making a double (or triple) batch. Any time that I have made this recipe, they disappear faster than any other dish on the table.

Bourbon & brown sugar mixed nuts
Serves 8

¼ cup salted butter
2 cups whole pecans and walnuts
¾ cup light brown sugar
3 Tablespoons bourbon

Line a rimmed baking sheet with parchment paper.
Melt butter in a large saucepan over medium heat.
Add nuts, stirring well to coat.
Add brown sugar, mixing until all nuts are coated.
Add bourbon. (Mixture will bubble.)
Stir frequently for 3 to 5 minutes or until the sauce changes from liquid to grainy.
Pour the nut mixture onto the prepared baking sheet.
Using a spatula, spread the nuts into a thin layer.
After 2 minutes, separate the clusters using your hands. (Mixture should be cooler)
If nuts still are sticky, they can be baked for 5 to 10 minutes in a 350-degree oven.

Featured Photo: Bourbon & brown sugar mixed nuts. Photo by Michele Pesula Kuegler.

Air fryers have been all the rage for several years, but maybe, like me, you have resisted buying one. The recipes do look delicious and healthy, but I also wonder if I need another sizable kitchen appliance that may not be used all that often. While I delay purchasing an air fryer, I have been thinking about ways to make crispy healthy foods.

That brings us to this recipe, which features nicely crunchy “fried” pickles that are made without a single bit of oil. You may wonder how they possibly could have the correct texture, and the answer is all in the process. The first thing you need to do is let your pickle slices rest on paper towels to remove excess moisture. Don’t skimp on the time allocated for that. Second, you need to use all three coatings. The flour is key to getting the egg to adhere, and the egg is the reason you can get lots of crushed cornflakes to stick.

Outside of following the directions, the other important item is using the cooling rack. If you set the pickles directly on a baking sheet, the bottom side will become mushy. The cooling rack allows air to circulate, which gives the “fried” pickle all of its texture.

Give this recipe a try for some of the crunchiest, healthiest “fried” pickles you can make at home!

Oven-broiled fried pickles
Serves 4

4 whole dill pickles
½ cup all-purpose flour
1 egg
⅓ cup cornflakes
1 teaspoon garlic powder
Salt

Slice pickles into ¾-inch rounds.
Place on paper towels; cover with another paper towel. Press gently.
Allow to sit for at least an hour.
Preheat broiler and move oven rack to top row.
Place a metal cooling rack inside a rimmed baking sheet.
Coat cooling rack thoroughly with nonstick cooking spray.
Place flour in a small bowl.
Beat egg in a second small bowl.
Puree flakes until the size of cornmeal; place in a third small bowl.
Add garlic powder to cornflakes and mix to combine.
Coat each pickle slice in flour, then in egg, then in cornflakes.
Place coated pickle slice on cooling rack; repeat with remaining slices.
Sprinkle all of the slices with salt.
Place pan on top oven rack; broil for 1 to 2 minutes.
Flip and broil the other side for an additional 1 to 2 minutes.
Serve with ketchup or ranch dressing.

Featured Photo: Oven-broiled ‘fried’ pickles. Photo by Michele Pesula Kuegler.

Summer is winding down, which means many things. First, school will begin soon or already has. Second, football season (a.k.a. snack season) is almost here. Third, cooler temperatures will arrive, which means, most importantly, it’s time for more cooking and baking.

This perfect-for-fall recipe is a combination of comfort food and indulgence. Many of my recipes are about being healthy, but this one focuses on filling your stomach in the most delightful way. It also is centered around pre-made ingredients, making it a simple way to snack.

When shopping for ingredients, there are a few notes. A leaner ground beef is key to a less greasy snack. The marinara can be whatever type you prefer — plain, meat sauce, veggie-filled, etc. For the mozzarella, part skim or whole milk both work. I didn’t set an amount because everyone has their own amount of cheese they prefer. The last two ingredients are optional, but they do add nice notes. The sour cream provides a bit of acid, and the scallions are a hint of freshness for a heavier snack.

These waffles can be sliced into quarters and shared. Alternatively, each waffle can be an individual serving for a snack of supreme indulgence. If you opt to serve them whole, be careful when removing them from the baking sheet. The waffles require two spatulas to transfer them without breaking.

Fully loaded Tater Tot waffles
Makes 2

½ pound 90% lean ground beef
1½ cups marinara
4 cups Tater Tots, defrosted
shredded mozzarella
sour cream, optional
scallions, optional

Cook ground beef in a large nonstick frying pan over medium heat.
Remove from heat and drain on paper towels.
Combine marinara and cooked hamburger in a saucepan over medium-low, stirring occasionally until warm.
Preheat broiler, move one rack to highest position.
Spray the bottom of a rimmed baking sheet with nonstick spray.
Preheat waffle maker according to directions.
Place approximately 2 cups Tater Tots in waffle maker, dispersing evenly.
Cook following manufacturer’s instructions until crispy.
Transfer Tater Tot waffle to baking sheet.
Repeat with remaining Tater Tots.
Divide sauce and meat between the two waffles.
Sprinkle with as much cheese as you like!
Broil for about 1 minute, keeping a close eye to avoid burning.
Garnish with sour cream and/or scallions, if desired.

Featured Photo: Fully loaded Tater Tot waffles. Photo by Michele Pesula Kuegler.

Summer is full of all sorts of treats. Whether it’s a freshly made peach crisp, s’mores at the bonfire, or ice cream from the local stand, there are many delicious desserts to enjoy. However, you may be wanting something to satisfy your sweet tooth while also keeping your eating healthier. How about a blueberry pie parfait?

With blueberries and yogurt as the two main ingredients, you are off to a good start. A little bit of graham cracker crumbs adds some nice crunch and pie-like quality, and the sprinkles are pure fun. Feel free to skip the sprinkles if you don’t have any. As to the blueberries, wild blueberries are best, whether they are fresh or frozen. They are the most flavorful blueberry. If you can’t find those, regular blueberries make a decent substitute.

When making these parfaits, I wholeheartedly encourage you to use a half pint jar. They make the dessert look really appealing. If you don’t have any on hand, find a similarly sized container that will work for layering.

As the summer winds down in New Hampshire, so does the blueberry season. If you’re fortunate enough to have wild blueberry bushes nearby, go and pick some for this recipe!

Blueberry pie parfait
Serves 2

2/3 cup wild blueberries (thawed, if using frozen)
2 teaspoons sugar divided
2 graham cracker squares
1½ cups vanilla yogurt
Rainbow sprinkles

Place blueberries in a small bowl, and sprinkle with 1 teaspoon sugar; stir to combine.
Place graham crackers in a resealable bag and gently pound to make crumbs.
Add the other teaspoon of sugar to graham cracker crumbs.
Using two half-pint jars or similarly sized dishes, put ¼ cup yogurt in the bottom of each.
Divide graham cracker crumbs into two portions, and sprinkle evenly over each yogurt.
Top each parfait with another ¼ cup of yogurt.
Divide the blueberries and top each of the yogurts.
Top each parfait with ¼ cup of yogurt.
Finish each parfait with a shake or two of rainbow sprinkles.
Eat, or cover and refrigerate.

Featured Photo: Blueberry pie parfait. Photo by Michele Pesula Kuegler.

Bread pudding is a fairly simple dessert that has a comforting quality to it, or at least to me it does. I know, summer may not be the time to think about a dessert that’s most delicious when served warm, but this recipe is too good to delay for cooler weather.

The most important things to know about this recipe focus on the bread. Challah really is the best choice. The bread is light and airy, which allows it to absorb a nice amount of butter and cinnamon-sugar mixture. The lightness of the bread also prevents the bread pudding from being overly heavy. Also, of note is that you really need to toast the bread. This not only allows the butter to melt, but it also provides a little bit of texture that is key to this dessert.

When you make this dessert, be sure to have some sort of topping nearby. If you want to keep it simple, some vanilla ice cream or whipped cream will make a fine finish for the bread pudding. If you’re looking to utilize your culinary skills, a bourbon sauce makes a lovely topping. You can find two different recipes for that on my website. Regardless of which topping you choose, I hope you find the bread pudding to be as comforting as I do.

Cinnamon sugar bread pudding
Serves 8

8 slices challah
2 Tablespoons granulated sugar
2 teaspoons ground cinnamon
1-2 Tablespoons salted butter
3 eggs
2 cups whole milk
⅓ cup granulated sugar
1 teaspoon vanilla extract
½ cup chopped pecans

Toast challah slices.
While bread toasts, combine 2 tablespoons sugar and cinnamon in a small bowl.
Spread butter on each slice, and sprinkle with cinnamon sugar mixture.
Cut toast into small cubes.
Grease sides and bottom of an 8” × 8” pan with butter.
Place bread cubes in prepared pan.
In a large bowl, whisk together eggs, milk, 1/3 cup sugar and vanilla.
Pour over bread, stir well.
Cover and refrigerate for at least an hour.
Add pecans and stir well.
Preheat oven to 350 degrees.
Uncover bread pudding, and bake.
Check after 30 minutes. If still wet, cover with clean foil and bake for 10 to 20 more minutes.
Allow to cool for 20 minutes before serving.

Featured Photo: Courtesy photo.

The heat of summer may have you thinking about meals you can make without turning on the stove or the oven. A little something on the grill, a side salad, some bread — it’s a perfect formula for dinner on a hot August day. I find that when I think about salads, I often turn to a green, leafy base. Then, I remind myself to think differently and end up with a salad such as this.

This salad is incredibly easy to make, but (said with much emphasis) you do have to plan a little bit. Before starting the salad prep, you need to make your own simple syrup. If you make your simple syrup the day before you want to eat this salad, you’ll be in good shape. Prep and assemble the salad the next morning, which will take all of about 10 minutes. Then, at dinnertime that night, you have a wonderfully chilled and flavorful salad ready to be eaten.

There are only five ingredients in this recipe, which adds to its simplicity. Make sure you can find nicely ripe nectarines and strawberries. You don’t want overripe, as the time spent macerating will make them too mushy. For the mint, fresh really is best. Dried won’t add the flavor or texture you want. However, for the lime juice, bottled is just fine.

Ingredients in hand, you have a refreshing salad to cool you off!

Nectarine and strawberry salad
Serves 4

2 nectarines
12 strawberries
1½ Tablespoons minced, fresh mint, about 10 leaves
2 Tablespoons simple syrup*
2 Tablespoons lime juice

Chop nectarines and strawberries into bite-sized pieces, discarding pit and leaves.
Transfer to a medium-sized bowl.
Add minced mint and gently toss to combine.
Pour simple syrup and lime juice into a small bowl; stir well.
Add syrup mixture to fruit, and toss gently to combine.
Refrigerate for at least 2 hours to allow flavors to meld.

*Simple syrup recipe
1 cup water
½ cup granulated sugar
Combine in a small pot and bring to a boil.
Stir until sugar dissolves completely.
Chill.

Featured Photo: Nectarine and Strawberry Salad. Photo by Michele Pesula Kuegler.

Hello, August! Today I have a slightly messy, lightly chilled treat for you. In full disclosure, the messiness is part of the making and possibly part of the eating, but they are oh so worth it.

These peanut butter truffles are a delicious combination of creamy and crunchy, as well as sweet and salty. They are also the easiest truffles to make but sound and taste like they are much more complicated.

When making these truffles, there are a few key notes. The cream cheese should be the whole-fat version. You want the truffles to be creamy, and regular cream cheese is just what this recipe needs. Also, I prefer milk chocolate for my truffles, but you could use semi-sweet chocolate for the coating, if you like. For the preparation, forming the peanut butter mixture into spheres can be a little messy. The cream cheese actually helps the peanut butter be less sticky, but you could coat your hands with some nonstick cooking spray to help. Finally, when dipping the peanut butter balls into the chocolate, you want to move quickly to prevent melting. However, be sure to take the time to remove excess chocolate, so you (1) have enough chocolate for the entire batch and (2) don’t have ill-formed truffles.

When eating these truffles, the coating will soften with heat. So, if it is a hot August day, I highly recommend eating them indoors with a napkin nearby. I am pretty sure you are going to find them to be worthy of the sticky fingers!

Peanut butter truffles
Makes 20

1½ ounces cream cheese, softened
⅓ cup creamy peanut butter
½ cup powdered sugar
2 Tablespoons chopped salted peanuts
1 4-ounce milk chocolate baking bar

Combine peanut butter and cream cheese in a medium bowl, beating until fully combined.
Add sugar and stir to combine.
Add peanuts, stirring until well blended.
Shape batter into 1-inch balls; place on a waxed paper-lined plate.
Freeze for 15 minutes.
Place chocolate in a small bowl and microwave in 15-second increments, stirring after each, until fully melted.
Line another plate with waxed paper.
Place one peanut butter ball in melted chocolate.
Using a fork, flip to coat all sides.
Scrape tines against the edge of the bowl to remove excess chocolate, and transfer the truffle to the new plate.
When all truffles are coated, refrigerate for 10 minutes to allow chocolate to harden.
Refrigerate in a covered container until ready to serve.

Featured Photo: Peanut butter truffle. Photo by Michele Pesula Kuegler.

Last week we were baking; this week we are going to enjoy a cool kitchen. Take your protein outside to the grill, top it with this easy salsa, and serve it with a fresh loaf of bread from the bakery!

This salsa is perfect for pairing with almost any protein I have considered. Whether you are grilling fish, chicken, pork, steaks, or even tofu, this is the topping you need. It is slightly sweet, very crunchy, and has a little bit of acidity and bite. What better way to excite your palate?!

There are a few notes on the ingredients. For the bell pepper, you want sweet. If the red peppers don’t look good, go with orange or yellow. I like the color contrast of red, but flavor is more important. For the jalapeno, if you like heat, feel free to leave the seeds and/or ribs. I like a little less spice. For the cilantro, fresh is optimal, but you also can use dried. If you will use dried cilantro, add only one teaspoon.

This simple recipe only requires peeling, dicing, juicing and mixing. It will take maybe 10 minutes. If you want the salsa to be at peak crispness, serve it immediately. If you want the flavors more commingled, give it an hour or two in the refrigerator before serving.

Mango salsa
Serves 4

1 mango
1/2 red pepper
1/2 jalapeno, seeds & ribs removed
Juice of 1 lime
1 Tablespoon honey
2 Tablespoons diced, fresh cilantro
salt & pepper

Peel mango and cut into small cubes.
Dice red pepper.
Finely dice jalapeno.
Combine mango and peppers in a medium bowl.
Add cilantro and season with salt and pepper; stir.
In a small bowl, whisk together lime juice and honey.
Pour lime juice mixture over salsa; toss.
Can be served immediately, or covered and refrigerated.

Featured Photo: Mango salsa. Photo courtesy of Michele Pesula Kuegler.

These scones are the most indulgent ones I make. Filled and topped with bacon and coated with a maple glaze, they are definitely not a healthy food. However, every single bite is amazing. From the crispy, salty bacon to the tender dough to the nicely sweet glaze, these scones are an edible delight.

This scone recipe takes a little longer than a typical recipe because you need to add time for cooking and cooling the bacon. Of course, it’s bacon, so it’s worth the extra effort.

When making these scones, there are a few important ingredient notes. I would not use thick cut bacon in this recipe. You want a thinner cut to make it easier to bite into. Also, these are maple scones, so real maple syrup is required. Don’t use pancake syrup. They won’t be the same. Finally, if you don’t usually buy buttermilk, you can skip it. Add a little less than a tablespoon of white vinegar to the milk, and let it set for 5 minutes: instant buttermilk.

With ingredient notes in hand, it’s time to shop and make these extra special breakfast treats.

Maple bacon scones
Makes 12

2 cups all-purpose flour
¼ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
5 Tablespoons chilled, unsalted butter, diced
10 strips cooked bacon, divided
⅓ cup maple syrup
½ cup buttermilk
1 large egg yolk
1 teaspoon maple extract
1 cup powdered sugar
¼ cup maple syrup

Preheat oven to 400 degrees.
Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
Add butter.
Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
Dice 5 strips of bacon. (Set aside remaining 5 strips for topping)
Whisk 1/3 cup maple syrup, buttermilk, egg yolk and maple extract in a 2-cup liquid measuring cup or small bowl.
Add liquids to dry ingredients; mix until dough forms a ball.
Place dough on a lightly floured surface and press into a 10-inch square.
Cut into 12 rectangles.
Transfer wedges to a parchment paper-lined baking sheet.
Bake for 15 to 20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
Transfer scones to a baking rack to cool for 5 to 10 minutes.
Combine powdered sugar and 1/4 cup maple syrup in a small bowl.
Spoon maple glaze over scones.
Cut remaining bacon into 1- to 2-inch sections, and place atop glazed scones.

Featured Photo: Maple bacon scones. Photo courtesy of Michele Pesula Kuegler.

When blueberry season arrives, so does the heat of summer. While freshly picked blueberries may make one think about baking, it also makes me think about cold dishes. This simple soup recipe is a way to make those blueberries shine in a refreshingly delicious way.

Paired with a sandwich or just a crusty loaf of bread, this soup will be a wonderful dinner at the end of a hot summer day. However, if you are planning on making this for dinner, you need to start your preparations earlier in the day. Although the active cooking time requires only 15 or so minutes, the soup needs at least two hours of cooling time. All of this advance planning is worth it!

Now, let’s talk about ingredients. As someone who grew up in a small town filled with farm stands, I am inclined to want freshly picked blueberries in this recipe. However, you can use whatever you find in the produce department of the grocery store or even frozen berries. For the wine, you can use any dry white wine that you enjoy — chardonnay, pinot grigio, etc. Just keep in mind that you want a simple white so that it doesn’t add too many other flavors. Finally, the amount of yogurt is a suggestion. If you like your soup to be thinner, start with 1 cup. If you prefer a thicker soup, you can add 2 cups.
Here’s to a cooling dinner at the end of a hot summer day!

Chilled blueberry lemon soup
Serves 4

1 lemon
4 cups fresh blueberries
2 cups water
1 cup dry white wine
⅓ cup granulated sugar
1½ cups plain Greek yogurt

Slice lemon into 8 thin rounds. (You may have extra lemon; save for a different use.)
Combine blueberries, lemon, water, wine and sugar in a medium-sized pot.
Bring the mixture to a boil; stir to make sure that sugar dissolves.
Reduce heat and simmer for 10 minutes, covered.
Remove from heat, uncover, and allow soup to cool for an hour.
Remove and discard lemon slices; transfer soup to a blender.
Purée until smooth.
Transfer to a serving bowl and cover.
Store in the refrigerator for at least an hour before serving.
When you are ready to serve, add yogurt, whisking to combine.

Featured Photo: Chilled Blueberry Lemon Soup. Photo by Michele Pesula Kuegler.