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Tag: Open Kitchen

Open Kitchen 10/30/14

| October 30, 2014

    OPEN KITCHEN with NATHAN SCOTT   Pumpkin Whoopie Pies Ingredients   Makes about 1 dozen   1 cup light brown sugar, firmly packed     ½ cup vegetable shortening     1 can (15-ounces) prepared pumpkin     1 large egg, lightly beaten     2 teaspoons pure vanilla extract     2 […]

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Open Kitchen Oct. 2,2014

| October 2, 2014

OPEN KITCHEN with NATHAN SCOTT   Cinnamon-Raisin Bread Ingredients   Makes 1 loaf   1 packet (¼ ounce) active dry yeast     1 cup, plus 2 tablespoons, milk, warm (105°F – 110°F)     ¼ cup granulated sugar     3 cups all-purpose flour, plus more for dusting     3 tablespoons unsalted butter, […]

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Open Kitchen

| August 21, 2014

    OPEN KITCHEN with NATHAN SCOTT   Grilled Peach Bruschetta Ingredients   Serves 4   4 slices country bread, thickly cut     3 tablespoons extra-virgin olive oil, plus more for greasing     8 ounces mozzarella cheese, finely shredded     4 medium peaches, cut into bite-sized wedges     1 small red […]

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Grilled Chicken Waldorf Salad

| July 31, 2014

OPEN KITCHEN with NATHAN SCOTT  Grilled Chicken Waldorf Salad    Ingredients   Serves 4   1½ pounds (about 4 to 6) chicken cutlets, patted dry       Kosher salt and freshly ground black pepper     1 teaspoon garlic powder     ½ pound thick-cut bacon, chopped and cooked until crispy     1 […]

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Broccoli Salad

| July 24, 2014

OPEN KITCHEN with NATHAN SCOTT Broccoli Salad Ingredients   Serves 4 to 6   ½ cup pecans, chopped     ½ pound thick-cut bacon, chopped     1 pound fresh broccoli     2 medium carrots, peeled and coarsely grated     1 small red onion, peeled and finely chopped     ½ cup raisins […]

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