Nutella Baklava

Nutella Baklava
1/4 c honey
1/4 c water
2-4 cinnamon sticks
1 c Nutella
1/2 c almonds, roughly chopped
1/2 c walnuts, roughly chopped
1/2 c shredded coconut
1 t ground cinnamon
1/4 t salt
2 puff pastry sheets
a scant 1/4 c softened butter, melted

1. Preheat oven to 400*; foil and butter a cookie sheet.
2. In a small pot, combine honey, water, and cinnamon sticks; warm over low heat until honey dissolves, stirring occasionally.
3. Bring heat up to medium and allow to boil for about 5 minutes; take off heat and set aside.
4. Unfold puff pastry and cut along folds so that each sheet is in three sections; cut each section into fourths (24 total squares).
5. Place squares on cookie sheet and brush each one with a little bit of butter.
5. Microwave Nutella for 45 seconds; spread a dollop (about a tablespoon) on 16 of the squares.
6. Combine nuts, coconut, cinnamon, and salt in a bowl and sprinkle evenly over Nutella squares. Lay one Nutella square on top of another and top with a plain square. You should end up with 8 stacks.
7. Bake for 20-25 minutes; drizzle with honey syrup before serving.

Roasted Broccoli

Roasted Broccoli
2 crowns broccoli, chopped*
olive oil, to drizzle
4 cloves garlic, minced
salt and pepper, to taste (about 1-2 teaspoons each)
juice of 1 lemon
1/3 c Parmesan cheese

1. Preheat oven to 425*; line a cookie sheet with foil.
2. Place broccoli in a medium bowl and drizzle with olive oil; toss with garlic, salt, and pepper.
3. Move to cookie sheet (retain bowl for later) and roast for 20 minutes.
4. Place broccoli back in the bowl and drizzle with lemon juice and a little more olive oil; toss with cheese.
*No need to wash and dry broccoli because the heat in the oven will kill all bacteria.

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins
1 egg
1 t salt
1- 14.75 oz can creamed corn
1- 4 oz can diced green chiles
1 jalapeno, diced (seeding optional)
1 c Mexican blend cheese (or pepper jack)
1 box cornbread mix

1. Preheat oven to 400* and grease a muffin tin.
2. In a small bowl, mix egg, salt, corn, and chiles; stir in jalapeno and cheese.
3. In a medium bowl, fold wet ingredients in to corn muffin mix until just mixed.
4. Bake for 15-20 minutes, depending on how full tins are, until golden brown. Cool in tins.
Makes 12-24 muffins.

Baked Zucchini with Sweet Onion Dip

Baked Zucchini with Sweet Onion Dip
3 medium zucchinis
1 T salt
1/2 T butter
1/2 yellow onion, diced
1 T apple cider vinegar
1 T honey
1/2 T mustard
1 c [light] mayonnaise
2 eggs
1 T water
1 c Italian breadcrumbs
1/2 c Parmesan cheese

1. Cut each zucchini into 9 equal pieces lengthwise (3x3); cut each stick down to about 3" long.
2. Place zucchini in a colander over a bowl and toss with salt; let sit for at least an hour, allowing the zucchinis to sweat out their juices.
3. Preheat oven to 425*; line a cookie sheet with foil and lightly grease.
4. In a medium frying pan, melt butter over medium heat and add onion; saute onions for 20-30 minutes until they have caramelized, stirring occasionally. They should be browned.
5. Take pan off heat and let it rest while you put vinegar, honey, and mustard in food processor.
6. Add onions and puree (with the feed hole open to allow steam to escape) until smooth; add mayo and pulse until incorporated.
7. Remove zucchini from colander and dry them well.
8. In a shallow dish, whisk eggs and water; in another shallow dish, combine breadcrumbs and cheese.
9. Dip zucchini in egg wash and then in breadcrumbs; space evenly on cookie sheet.
10. Bake for about 13 minutes, until starting to turn brown, flip sticks and bake for an additional 13-15 minutes until golden brown and crisp. Serve with dip.