Almond Coconut Pancakes

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From the kitchen of Brad and Dani Betts

Low carb pancakes. GLUTEN FREE.

Ingredients:

MIX:

4 eggs

1-1/4 c. almond milk

2 T. vanilla

2/3 c. almond flour

1/3 c. gluten free pancake mix

1/3 c. coconut flakes (floured or shredded)

1 T. flax seed (ground)

1 c. fresh berries (or frozen berries, thawed)

Grease skillet with butter and cook. Makes 8 pancakes

Top with butter and maple syrup, or plain greek yogurt and fruit jam.

B.Singer’s DRINK ME Smashed Wild Blueberry Martini

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From the kitchen of: Brad and Dani Betts


Ingredients:

2 oz. Back River gin

1/2 oz DRINK ME red vermouth

1/2 oz DRINK ME white vermouth

1 oz Polar Seltzer (Ginger Lime Mule if available)

1 oz frozen Wyman’s wild Maine blueberries

Add to a shaker and shake for 30 seconds. Pour in a martini glass. Smash blueberries with a spoon.

Notes from the Chef: We had our first smashed Maine wild blueberry martini one night in a dark lounge in Bar Harbor listening to a musician named b.singer crooning classics on an old 1950s mic and we will never forget it.

Watch this by the great b.singer and our awesome/partner friends MOFF:

https://maineoutdoorfilmfestival.com/bartholomew-singer-travel/

This Maine martini is made with all Maine-made ingredients: DRINK ME vermouth, Back River gin and Wyman’s blueberries. Enjoy!

Breakfast Blintz

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From the kitchen of Brad and Dani Betts

Originally called Senior’s Russian Pancakes, we once again HAD to modify the recipe to make it that much more amazing. GLUTEN FREE.

Ingredients:

5 eggs

1 c. rice milk (or other milk)

2 T. vanilla

1 c. gluten free pancake mix

Non-stick spray or vegan butter

Non-fat plain greek yogurt

Fresh berries or fruit jam

Directions:

In a blender or medium bowl, add the eggs and beat until blended and lighter in color.

Add rice milk and vanilla and mix until just blended.

Add 1 c. pancake mix and blend.

On a hot griddle, add non-stick spray or butter and pour the pancake. It will be very thin. Batter needs to be stirred vigorously just before every pour. Flip when bubbles form.

Spread each pancake with a thin layer of yogurt and jam (or sprinkle with fresh berries). Roll and enjoy!

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Caesar Salad

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From the kitchen of Brad Betts

Originally this was called Senior’s Caesar Salad but I have changed the ratios so now it is B-RAD’S Caesar Salad. GLUTEN FREE

Ingredients:

3 heads of romaine lettuce.

Parmesan cheese (grated)

Dressing:

Juice from 1/2 lemon

2 T. olive oil

2 T. white balsamic vinegar

1 t. dijon mustard

2 t. sugar

Pinch of salt and pepper

1 or 2 garlic cloves

1/2 c. parmesan cheese (grated)

Directions:

Cut bottom off romaine lettuce and hold cut end under water to wash through. Slice into bite-size pieces and place in a large salad bowl.

In a small bowl, mush together and blend dressing ingredients with a fork (can also prepare in a blender).

Consistency should be a thick liquid. Add a little water if too thick; add more parmesan cheese if too runny.

Pour over romaine lettuce and toss. Top with fresh grated parmesan and fresh ground pepper.

Notes from the chef:

Everyone loves this salad, even Bri.

Caramelized Carrots

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From the kitchen of Ben Betts and Lindsey Appleyard

Savory and sweet carrots as a meal or on the side. GLUTEN FREE, DAIRY FREE, VEGAN

Ingredients:

5 or 6 carrots, washed or peeled

2 T. butter (vegan)

2 T brown sugar

Two pinches each of Sage, Pepper and Salt

Tiny amount of nutmeg or mace

Tiny amount of cumin and parsley

Shake of thyme for your vitality

1 t maple syrup

Directions:

Add water to medium saucepan and turn on high.

Thinly slice carrots and add to the saucepan. Bring to a boil put do not cook through.

Drain carrots.

Add butter to a saucepan over medium heat. Add carrots and slowly sizzle in a pan.

Add brown sugar, sage, pepper, salt, nutmeg or mace, cumin, parsley, and thyme.

In the last 5 minutes of cooking, add maple syrup.

Don’t over-stir and destroy the carrots; if they are soft, they are done.

If you do destroy the carrots, mash them to hide the error.

Notes from the chef:

Serve when your stomach grumbles!

Carrot Apple Breakfast Bread

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From the kitchen of Brad and Dani Betts

Delicious! Like a morning glory muffin.

Ingredients:

MIX FIRST:

1 large egg (brought to room temperature)

1/4 c. packed brown sugar

1/4 c. granulated sugar

1/3 c. canola or vegetable oil

1/4 c. greek plain yogurt or sour cream

2 t. vanilla

2 t. cinnamon

1/2 t. nutmeg

FOLD IN AFTER MIXING ABOVE:

1 c. Pamela’s gluten free pancake mix

1/2 t. baking powder

1/2 t. baking soda

FOLD IN AFTER MIXING ABOVE:

3/4 c. grated carrots (1 large peeled)

3/4 c. grated apple (1 medium unpeeled)

Directions:

Preheat oven to 350 degrees.

Mix in the order above, being careful not to overmix.

Pour into greased pan or muffin tins.

Cook at 350 degrees: 35 min in 9x9 pyrex pan, 50 min in pyrex bread pan

Notes from the chef:

Walnuts would be a great addition!

Chicken & Dumplings

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From the kitchen of Jenny Betts

An entire meal cooked in a single pot!

Ingredients:

3 T. butter

1 medium onion, cut into 1-inch pieces

5 medium carrots, cut crosswise into 1-1/2 inch pieces

1/2 t. thyme, dried

1 c. (spooned and leveled) all-purpose flour

14-1/2 oz. can chicken broth (reduced sodium)

Coarse salt and black pepper

1-1/2 lb. bonelss, skinless chicken thights, cut into 2-inch pieces

2 T. fresh dill, chopped (or 3/4 t. dried dill)

1-3/4 t. baking powder

1/2 c. plus 2 T. milk

10 oz. package frozen peas

Directions:

In a dutch oven (or a large heavy pot with a tight-fitting lid), heat butter over medium heat.

Add onion, carrots, and thyme.

Cover and cook, stirring occasionally, until onion is soft (about 5 minutes).

Add 1/4 c. flour and cook, stirring, 30 seconds.

Add broth and bring to a boil, stirring constantly; season with salt and pepper.

Nestle chicken in pot; reduce heat to medium-low.

Cover and cook, stirring occasionally, 20 minutes.

Meanwhile, make dumplings:

In a medium bowl, whisk together remaining 3/4 c. flour, dill, baking powder, and 1/2 t. salt.

With a fork, gradually stir in 1/2 c. milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon (add additional 2 T. milk if too thick).

Set aside.

Stir peas into pot.

Drop batter into the simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings swell as they cook).

Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.

Serve and enjoy!

Chicken Sausage Orzo

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From the kitchen of Heidi Thomas

Chicken sausage over orzo… add your favorite vegetables!

Ingredients:

Al Fresca brand garlic chicken sausage, sliced 1/8” 

Half box orzo

Medium onion, halved, sliced

Container sliced mushrooms 

Garlic

Olive oil

Chicken broth

Butter

Directions:

In a large deep frying pan, saute  mushrooms and onions in olive oil, until soft.

Cook orzo separately adding a couple garlic cloves and Himalayan pink salt to water.

Move mushroom/onion mixture to side of pan.  Adding a little more olive oil, start laying medallions of sausage flat against bottom until caramelized on both sides.  When sausage is all caramelized, stir pan mixture.  Add cooked, drained, orzo, a swirl of chicken broth and a splat of butter. Salt/pepper to taste.  

Notes from the chef:

Optional: add ribbons of spinach for added color (stack spinach, cutting off stems, roll like a joint and slice across).   Buon appetito!


Drum Sticks and Veggie Roast

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From the kitchen of Ben Betts and Lindsey Appleyard

This is an easy one-pan recipe. GLUTEN FREE, DAIRY FREE

Ingredients:

Chicken drumsticks (packet of legs and thighs)

3 large carrots, washed or peeled and sliced

1 large onion, sliced

5 cloves garlic, sliced into large chunks

2 large potatoes, washed or peeled and sliced

Marinade:

2 T. olive oil

1/2 t. salt

1/2 t. pepper

2 T. barbecue sauce

1 t. oregano

2 t. rosemary (optional for Sam)

Directions:

Preheat oven to 400 degrees.

In a large ziploc bag, add oil, salt, pepper, barbecue sauce, oregano, rosemary and the drum sticks. Shake vigorously to cover all sides and place in the refrigerator to marinate for an hour (or at least as long as it takes you to cut up the vegetables).

In a large deep baking dish, add carrots, onions, garlic and potatoes.

Add chicken with marinade to the veggies and toss to coat evenly.

Cook for 30 to 40 minutes, until chicken is no longer pink inside.

Earth Balls

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From the kitchen of Ben Betts

These earthy meatballs are delicious with pasta or alone as an appetizer.

Ingredients:

2 carrots, chopped into small pieces

1 apple, chopped into small pieces

1 lb. ground turkey

1/2 bell pepper, diced (yellow is good)

1/2 onion, diced

1-1/2 t. sage powder

1-1/2 t. rosemary powder

1 t. Italian seasoning herbs

1 clove garlic, minced

Maybe a lil butter

Salt + Pepper

Pinch of cumin

Oil and butter for cooking

Directions:

Boil carrots and apple until just soft (10 minutes or so).

Add oil to a pan and sizzle diced onion and yellow pepper, add garlic.

Once cooked, add drained carrots and apple.

Mash with some butter and cumin until it smells so good.

Add to ground turkey with herbs.

Mix ‘em, ball ‘em, bread ‘em, and sizzle ‘em in a pan with oil and butter until cooked through.

Notes from the chef:

Eat in one sitting / til you cry with your mouth full.

Green Pasta

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From the kitchen of Brad Betts

This is a healthy version of pesto pasta that Brad created to overcome the challenge of a dairy-free pesto. It also has very little oil, replacing it with the ‘good fat’ of an avocado. This dish is amazing with or without the optional Parmesan! GLUTEN FREE, DAIRY FREE, VEGAN

Green pasta.jpg

Ingredients:

2 T. olive oil

2 garlic cloves (minced)

5 oz (small box) baby spinach or regular spinach

A handful (5 large leaves or more) fresh basil

1 cup or more rice milk or other milk

1 avocado

1/4 c. pine nuts (or other nuts or seeds, e.g., walnuts, pistachios, pumpkin or sunflower seeds)

Salt and pepper to taste

16 ox box of pasta (GF)

Optional:

Parmesan cheese (1/4 c. to add into blender with other ingredients or to sprinkle on top)

Top with grilled chicken, sliced cherry tomatoes and/or pan-fried or steamed vegetables… mix in as you like!

Directions:

In a large pot, boil water and cook your favorite pasta.

In a large saucepan, heat olive oil and garlic until fragrant (2-4 minutes)

Add baby spinach, cook until wilted.

Add fresh basil leaves and rice milk and bring to a simmer.

Add sliced avocado, salt and pepper and pine nuts.

Warm to a light simmer then pour into a blender and blend ingredients until smooth.

Pour over pasta and top with meat, vegetables or simply parmesan cheese, salt and pepper.

Note from the chef:

Grow basil in a pot in your garden or on your windowsill. It is an essential ingredient; do not make this recipe without fresh basil. You could try it with a bottled pesto or paste, but it will never be as good.

Island Drink

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From the kitchen of Chris and Betsy Betts

A recipe learned from the locals in Barbados after an infamous trip to the islands…

Ingredients:

4 to 5 shots of Mount Gay Rum*

Juice from 1/2 lime

Sweetener (2 packs equal or other sugar substitute)

Shaved ice

Fresh nutmeg

Directions:

Fill a short glass to the top with shaved ice. If you do not have shaved ice, place an ice cube in the palm of your hand and splinter by hitting it with the back of a heavy spoon.

Add the rum, lime and sweetener and stir.

Grate fresh nutmeg on top and garnish with a slice of lime.

Notes from chef:

*The chef no longer drinks alcohol and recommends minimizing the shots per drink to 1 max.

Jackson Salad

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From the kitchen of Chris and Betsy Betts*

This salad has bacon, what more can we say! GLUTEN FREE

Ingredients:

1/2 lb. bacon (well cooked and crumbled)

3 heads romaine lettuce, washed and chopped

7-1/2 oz. can hearts of palm (drained and quartered)

8-1/2 oz. can artichoke hearts (drained and quartered)

4 oz. blue cheese (crumbled)


Dressing:

1/4 small onion, finely chopped

3 T. olive oil

3 T. balsamic vinegar

2 t. spicy brown mustard

1/2 t. sugar

1/2 t. salt

1/2 t. pepper

Directions:

Place lettuce in a large salad bowl.

In a small bowl, mix dressing ingredients with a fork.

Pour over lettuce. Add remaining ingredients and toss well.

Notes from the chef:

*We originally received this recipe from Betsy, but apparently she got it from Jenny. We do not know where Jenny got it from. Maybe the Jackson House in Jackson NH?

Jane's Rice Salad

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From the kitchen of Jane Vvedensky

This is a quick, easy to make salad, particularly when you have leftover rice and peas! GLUTEN FREE.

Ingredients:

1/2 head of iceberg lettuce

3/4 c. cooked and chilled rice

1/2 c. cooked and chilled peas

Handful of medium cheddar, shredded

Dressing:

Best served with a basic vinaigrette (olive oil and vinegar) or see Strawberry Salad dressing recipe)

Directions:

Wash and slice lettuce into bite-size chunks. Place in a medium salad bowl and toss with remaining ingredients. Serve and enjoy!


La Playa Azul Margarita

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From the kitchen of Brad and Dani Betts

During our winter 2020/2021 trip to Santa Barbara, we spent an evening under the Christmas lights at the Mexican restaurant La Playa Azul, drinking the best margaritas we’ve ever had. After that, we went into testing mode and developed our own margarita recipe to forever remind us of that wonderful night and to get us through the long, hard California winter.

Ingredients:

2 shots Tequila blanco, ideally made in Mexico

1 shot Grand Marnier

Juice of 1 lime

1 T. Grade A maple syrup

Directions:

Mix above in a tall glass. Split between two glasses (or enjoy a double!). Fill each glass with ice, cover and shake. If preferred, pour into a glass with a salted rim. Top with a slice of lime.

Madeline's Pie Crust

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From the kitchen of Danielle Betts (haha Madeline)

I first had this pie crust when I was 19 and visited Brad at his grandpa’s house in Jonesport. It was grandpa’s cook, Madeline, who made the pie crust. She didn’t like me and when she served my pie, it was the only one at the table crushed by a big thumbprint in the middle!

Ingredients:

3 c. flour

1 t. salt

1 c. + 2 T. Crisco (originally I made it with Crisco as well, but have since substituted with real butter, salted)

1/2 c. cold water, chilled with ice (may need 2 T. more)

Directions:

Measure flour gently into cup with a spoon.

Place in large bowl with salt and mix well.

Add butter in small slices.

You can do this next step with two knives, slicing back and forth through the flour and butter, but I do it with my hands instead, rubbing the pieces of butter in the flour between my fingers until the entire bowl is the same granulated consistency with no remaining chunks of butter.

Add the cold water and mix well with spoon and then with your hands to create a doughball.

Cut in half to make a two-crust pie.

Notes from the chef:

I use Marjorie Standish’s “Cooking Down East” to make both apple and blueberry pies, cutting the sugar in both recipes in half. Let me know if you need the recipes!

Mediterranean Avocado Toast

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From the kitchen of K Irving and Sam Betts

Made on the corner of happiness and healthy. VEGETARIAN. Can be made GLUTEN FREE.

Ingredients (per person):

Sliced bread (fresh-baked boule recommended)

1 avocado

Juice from 1/2 lime

1 tomato

1/4 c. feta

Handful of pumpkin seeds

1 garlic glove

Badia Complete Seasoning

Sea salt

Description:

Crush avocado with lime and salt to taste. Set aside.

In a medium saucepan, heat olive oil and add minced garlic. Once fragrant, add fresh diced tomatoes, cover tomatoes with complete seasoning. Heat on medium-high until softened.

Warm olive oil on a flat plan or griddle and toast the bread. Re-apply olive oil before toasting the opposite side. Important to rub the bread into the oil so it is absorbed before toasting.

Optional: roast pumpkin seeds in a dry sauce pan on medium heat.

When bread is toasted, spread with avocado mix, top with roasted tomatoes, feta and pumpkin seeds.

Note from the chef:

We first made this with a fresh-baked garlic rosemary bread and it was delicious.

No Bake Cookies

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From the kitchen of Dani Betts

A delicious chocolate-peanut butter-oatmeal cookie. GLUTEN FREE, DAIRY FREE, VEGAN.

Ingredients:

1/2 stick vegan butter

1 c. sugar

4 T. cocoa

1/2 c. coconut milk (or other non-dairy milk)

1 c. peanut butter

1 T. vanilla

3 c. gluten free oatmeal

Description:

In a medium saucepan, add the butter, sugar, cocoa and milk and bring to a boil.

Boil for one minute and then remove from heat and add the remaining ingredients.

Drop mixture onto parchment or waxed paper.

Let cool and harden before eating.

Note from the chef:

I used to make these constantly as a kid after school - the hardest part is waiting for them to cool and harden before eating them!

One-Pan Pasta

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From the kitchen of Jenny Betts

This was adapted from a recipe in Martha Stewart Living, that was sourced from a trip to Puglia, so we have Italy to thank for this great pasta recipe!

Ingredients:

12 oz. linguine

12 oz. cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

6 cloves garlic, thinly sliced

1/2 - 3/4 t. red pepper flakes

2 sprigs fresh basil, plus torn leaves for garnish

2 - 3 T. olive oil, plus more for serving

coarse salt and black pepper

4-1/2 c. water

Parmesan cheese, grated fresh for serving

Directions:

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 1/4 t. salt, 1/4 t. pepper and water in a large straight-side skillet.

Bring to a boil over high heat.

Boil mixutre, sitrring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls and garnish with basil.

Serve with fresh Italian olive oil and freshly grated parmesan cheese.

Notes from the chef:

We also make this with mushrooms and/or spinach.