BAKED PORTOBELLO FRIES W/BASIL AIOLI SAUCE (A Cozy Kitchen blog) 1/2 cup of bread crumbs (store bought or homemade) 2 tablespoons of grated Parmesan cheese or Pecarino Pinch of red crushed pepper flakes (or a pinch of cayenne) 1/8 teaspoon of garlic powder 1/8 teaspoon of oregano Salt and Pepper 2 portobellos (stems removed) 2 large eggs, beaten For Basil Aioli: 2 Tbsp. olive oil 1/4cup packed basil leaves 1/2 tsp. lemon juice 1 medium garlic clove, pressed Pinch of salt 1/2cup mayonnaise, either homemade or commercial Directions for Portobello Fries: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes or cayenne, garlic powder, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs. Cut the portobello mushrooms into 1/4" slices. One by one, dip the slices in the beaten eggs and transfer to the bread crumb mixture, being sure to coat the mushrooms thoroughly. Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking. Directions for Basil Aioli: In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife. Mix the mayonnaise with basil mixture in a small bowl. Chill.

Mustard-Crusted Pork Roast with Shallots 16 shallots, unpeeled 3 tablespoons olive oil kosher salt and black pepper 1 6-pound bone-in center-cut pork rib roast (8 ribs);chine bone removed, bones Frenched, at room temperature 1/4 cup whole-grain mustard 2 tablespoons Dijon mustard 2 tablespoons chopped fresh sage 2 cups dry white wine 1/2 cup sour cream 2 tablespoons chopped fresh chives Heat oven to 400* F. In a large flameproof roasting pan, toss the shallots with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper. Push toward the edges. Place the pork in the center of the roasting pan and season with 1 teaspoon salt and 1/2 teaspoon pepper. In a small bowl, combine the mustards, sage, and the remaining 2 tablespoons of oil; spread over the pork. Roast until the internal temperature of the pork registers 145*, 85 to 95 minutes. Transfer the shallots to a platter. Transfer the pork to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing. Place the roasting pan over 2 burners over medium-high heat. Add the wine and simmer, scraping up any browned bits, until thickened, 5 to 6 minutes. Whisk in the sour cream and chives. Serve with the pork and shallots. *Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agriculture's recommendation for maximum safety is 15 to 20 degrees higher.

Berliner Donuts * Time 8 minutes * Serves 18 Ingredients * 1 cup milk * 3 tablespoons unsalted butter * 1 package rapid rise dry yeast * 3 tablespoons sugar * 3 egg yolks, slightly beaten * 3 1/2 cups (1 pound) cake flour * 1/2 teaspoon salt * Fat for frying, such as canola oil * 10 ounces raspberry jam * 2 cups confectioners' sugar How to make it * In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Sprinkle the yeast over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out. * Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm. Sue

It might be too late for today's dinner, but I'm posting the slow-cooker dressing I made for today. Did you know that it's called Stuffing when it's inside the bird, and Dressing when it's cooked outside of it? I just call it stuffing, regardless. Slow-Cooker Stuffing/Dressing 3 tbsp butter 2 cups chopped celery 2 cups chopped onion 1/4 cup chopped parsley 2 cans mushrooms, drained 12 cups stale bread, cut into cubes (1 loaf) 1 tsp poultry seasoning 1 tsp dried thyme 1/2 tsp dried marjoram salt and pepper 2 eggs, beaten 2 cups chicken broth, approximately In a large skillet, saute onions, celery and parsley in butter until onions are soft. Combine bread crumbs, vegetables and mushrooms. Add seasonings; toss together well. Add egg and enough broth to moisten. Spray the slow-cooker with cooking spray, dump dressing in and cook on low 6-8 hours. **I omitted the mushrooms, as hubby doesn't like them at all. I have always added leftover cooked rice in my stuffings, and I added it here as well. The original recipe called for 4 cups of broth, but you only want it moistened, as the slow-cooker keeps the moisture in. 4 cups would make it too soggy for our tastes.