1 15-ounce can small white beans, such as cannellini or great northern, rinsed
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Notes: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.
2 chicken breasts (free-range organic is preferred)
2 large sweet potatoes, washed and cut into wedges (I left the skin on)
1 pint assorted grape tomatoes
4 large cloves of garlic, minced (you can use more or less according to taste)
2 Tbs. Italian seasoning
1/2 tsp. red cracked pepper
Preheat your oven to 425 degrees
In a large Ziploc bag, add potato wedges, a drizzle of olive oil, and half of your spices – 2 cloves of minced garlic, 1/2 tsp. salt, 2 tsp. Italian seasoning, and 1/4 tsp. of cracked pepper. Seal and shake ingredients until fully coated. Empty onto a baking sheet and bake for 10-15 minutes or until edges begin to turn slightly brown.
In the same large Ziploc bag, add chicken breasts, a drizzle of olive oil, and the other half of your spices – 2 cloves of minced garlic, 1/2 tsp. salt, 2 tsp. Italian seasoning, and 1/4 tsp. of cracked pepper. Seal and shake ingredients until fully coated.
Then in a large skillet over med high heat, add a drizzle of olive oil and brown chicken on both sides (a splatter screen is very helpful for this step!). Once the chicken is browned on both sides, your sweet potatoes should be ready. Remove them from the oven and add them to the outer edges of the pan, along with your tomatoes. Cook uncovered (shaking the pan every so often to prevent sticking) for another 7-10 minutes or until chicken is cooked through. This dish will serve 2 and can easily be doubled or tripled to suit your needs.
1 package of sliced prosciutto – Kosher salt and fresh ground black pepper as needed – Olive oil, as needed – Rustic Italian style bread, sliced into 4 large slices, drizzled with olive oil and salt and pepper – 1/4 bunch of fresh basil, chiffonade – 1 pound of fresh Real California Mozzarella cheese, slice into ¼ inch slices, seasoned with salt and pepper – 1 large tomato, sliced into ½ inch slices, seasoned with salt and pepper – 1/2 pound Real California Butter – 4 eggs
Peel the slices of prosciutto and lay into a hot pan with a little bit of olive oil. Cook until crispy and remove to a paper towel lined plate.
In a non-stick sauté pan, add 1tsp California Butter.
Crack one egg into the center of the pan and cook gently until the white is firm but the yolk is still soft.
Gently slide the egg off and repeat with the other egg
Take each slice of bread and layer with tomato and cheese.
Place under a broiler until cheese is melted, remove and reserve.
1. Prepare the Biscuits: Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter, self-rising flour, chives, and salt in a medium bowl. Chill 10 minutes.
2. Make a well in center of flour mixture. Add buttermilk, and stir 15 times. (Dough will be sticky.) Turn dough out onto a lightly floured surface. Lightly sprinkle additional flour over top of dough. Using a lightly floured rolling pin, roll dough to a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
3. Roll dough to 1/2-inch thickness. Cut with a lightly floured 2 1/2-inch round cutter, rerolling scraps as needed.
4. Place dough rounds on a rimmed baking sheet lined with parchment paper. Bake in preheated oven until lightly browned, about 15 minutes. Brush hot biscuits with melted butter.
5. Prepare the Beef: Whisk together buttermilk and egg in a medium bowl. Stir together flour, salt, and black pepper in a shallow bowl. Dip Beef slices in buttermilk mixture; dredge in flour mixture, shaking off any excess.
6. Heat canola oil in a large skillet over medium-high until hot. Fry Beef slices, in 2 batches, in hot oil until golden brown, 2 to 3 minutes per side. Drain on a wire rack over a rimmed baking sheet.
7. Split biscuits in half. Spread 1 to 2 teaspoons Mustard Sauce on bottom half of each biscuit; top evenly with Beef slices and 1 to 2 teaspoons Mustard Sauce. Sprinkle with scallions and parsley; cover with top halves of biscuits, and serve immediately.
TOTAL TIME: Prep: 15 min. Bake: 20 min.YIELD:24 servings
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans
2 cups confectioners’ sugar
3 tablespoons 2% milk
1.Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean. Cool 5 minutes before removing from pans to wire racks.
3. Combine confectioners’ sugar and milk; drizzle over muffins. Yield: 2 dozen.