PanHandler’s Recipes

3 cups buttermilk
1 cup heavy cream
1 cup sugar
1 tbsp plus 1 tsp unflavored gelatin powder
2 tbsp grated lemon zest
1/2 lemon, juiced
cooking spray

Garnish this yummy panna cotta with a hint of mint on top!

To prepare the panna cotta, spray 8 6 oz ramekins with a cooking spray. In a saucepan combine the heat the cream, buttermilk and gelatin and let stand for 10 minutes.
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5 cups seeded watermelon, coarsely chopped (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk
3 tbsp shallot, finely chopped
1 1/2 tbsp peeled fresh ginger, finely chopped
1 tbsp garlic, finely chopped
1 1/2 tbsp olive oil
1 small hot green chili, such as Thai or Serrano, finely chopped (including seeds)
2 tbsp fresh lime juice, or to taste
3/4 tsp salt, or to taste

Great for spicing up dinner parties or pair with salad for a yummy lunch.

Purée the watermelon in a blender until smooth, and transfer the liquid to a bowl. Discard 1 or 2 outer leaves of lemongrass, smash it and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
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1 1/3 cups zucchini, grated
1 tsp coarse kosher salt
1/2 cup green onions, thinly sliced
3 tbsp fresh dill, chopped
3 tbsp fresh mint, chopped
2 garlic cloves, minced
1 tsp lemon zest, finely grated
1 cup Panko breadcrumbs
1 large egg, beaten
1 cup coarsely grated feta cheese
Canola Oil (for frying)
Plain Greek-style yogurt

Featured in Amarillo Magazine’s Oct 2013 issue

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8 ounces, weight cream cheese, softened
1 tbsp green onions or chives, chopped
1 tbsp fresh parsley, minced
8 whole basil leaves, chopped (or chiffonade)
salt and pepper, to taste
1 tsp fresh lemon juice
6 whole taco-sized flour tortillas
1/2 lb shaved turkey
3 whole carrots, peeled and julienned
1 whole cucumber, seeds scraped out and julienned
3 leaves green leaf lettuce, spine removed
2 whole avocados, sliced

Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and pepper, and lemon juice. Stir to combine.
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3 eggs, separated
1 cup sugar, divided
2/3 cup pumpkin puree
3/4 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup chopped pecans
1-8 oz. package of cream cheese
1/4 stick of butter, soften
1 1/2 cup powder sugar
1 tsp vanilla

Preheat oven to 375°.
In a large mixing bowl, combine 3 egg yolks, 1/2 cup sugar, and pumpkin puree. In a separate bowl, mix together the dry ingredients (flour, soda, cinnamon and salt).
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