CINNAMON BUTTER MONKEY ROLLS

It just doesn’t get much better than that these mouth watering warm cinnamon sugar rolls that pull apart into soft and flaky layers after being smothered in a sweet vanilla glaze.  Because of my inability to eat sugar these days I skip the glaze, but they are just as good!

CINNAMON BUTTER MONKEY ROLLS            Servings: 12

12 Rhodes Frozen Dinner Rolls
3 tablespoons unsalted butter, melted
6 tablespoons light brown sugar, packed
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

VANILLA ICING (optional)
1 1/2 cups powdered sugar
1-2 tablespoons milk
2 teaspoons vanilla extract

  • Place frozen rolls in a 9×13-inch baking dish, cover with plastic wrap and allow to thaw in the refrigerator overnight.
  • Grease muffin tin
  • In the morning, cut each roll into 3 pieces.
  • Combine the brown sugar, cinnamon, ginger and nutmeg in a small bowl.
  • Melt butter in a second small bowl.
  • Roll each piece in butter and then in the cinnamon mixture.
  • Place 3 pieces in each muffin tin, making sure the edges all meet.
  • Cover with a cheesecloth and leave in warm place until double in size, about 2 hours depending on the warmth of your house.
  • When rolls have risen, remove cloth and bake in a preheated 350° oven for 15-16 minutes.
  • Carefully remove rolls from muffin tin as soon as they are finished baking.
  • Brush vanilla glaze over the warm rolls.
  • Serve warm.

BUTTER DIP BUTTERMILK BISCUITS

 
BUTTER DIP BUTTERMILK BISCUITS
1/2 cup salted butter 1 stick, MELTED
2 1/2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1 1/2 tablespoon baking powder
1 1/2 teaspoon salt
1 3/4 cup buttermilk

QUALITY honey (optional)

  • Preheat oven to 450˚.
  • Pour half of the melted butter into an 8×8 baking dish.
  • In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  • Whisk in the buttermilk, stirring until a loose dough forms. Batter will be sticky.
  • Add biscuit dough into baking dish on top of the melted butter, smoothing the dough to level out.
  • Pour remaining melted butter over top of dough.
  • Bake for 20-25 minutes until golden brown and biscuits spring back to the touch.
  • Rotate dish periodically during baking for even browning.
  • Cut into squares and serve warm drizzled with honey.

CREAM OF POTATO HAM SOUP

CREAM OF POTATO HAM SOUP
1 pound YUKON gold potatoes
1 cup chicken broth
1 ½ cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground coriander
3 tablespoons butter
1 large shallot, chopped
2-3 cloves garlic, minced
3 tablespoons Wondra flour
1 1/2 cups whole milk
1/2 cup heavy cream
2 cups small diced ham steak
Grated sharp cheddar cheese for garnish

  • Bring water and chicken broth to a boil in a dutch oven.
  • Add potatoes and cook JUST until fork tender.
  • Remove potatoes and save 2 cups of the broth. Set aside.
  • When the potatoes are cool enough to handle, dice one third of the potatoes.
  • Toss the diced potatoes with a pinch of salt and set aside.
  • Mash two-thirds of the potatoes with 1 cup of the steaming broth, whisking until smooth.**
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream and remaining 1 cup of broth.
  • Stir in Cream of Sherry and thyme.  Simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in potato puree.
  • Season to taste.
  • Add ham pieces, cooking a few minutes until ham is heated through.
  • Top with grated cheese.
  • Serve immediately.

**NOTE: DO NOT use a food processor.  Your potatoes will become gummy.

CREAM OF ASPARAGUS SOUP

CREAM OF ASPARAGUS SOUP
1 pound of asparagus
1 cup chicken broth
1 cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground coriander
3 tablespoons butter
1 large shallot, chopped
2-3 cloves garlic, minced
3 tablespoons Wondra
1 1/2 cups whole milk
1/2 cup heavy cream
Parmesan cheese for garnish

  • Bring water and chicken broth to a boil in a steamer.
  • Add asparagus to steamer basket.  Steam 4-5 minutes or until tender.
  • Remove asparagus and save broth, adding enough water to measure 2 cups. Set aside.
  • When the asparagus is cool enough to handle, trim off tops and halve the stalks in half.
  • Toss the tops with a pinch of salt and set aside fr garnish.
  • Add the stalks to food processor with 1 cup of the steaming broth. Blend until smooth.
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream and remaining 1 cup of broth.
  • Stir in coriander and simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in asparagus puree.
  • Season to taste.
  • Top with asparagus tips and Parmesan.

LEMON LIME PEPPER CHICKEN

This recipe was originally posted February 2010, but as I’ve gone through my blog I am trying to update and redo the pictures to make the recipe look more like its appetizing self! So Voila’ here is an updated photo that I hope grabs your attention more!

Do you watch comedies on TV? We do and this recipe was inspired by Everybody Loves Raymond. Debra’s lemon chicken always being made fun of made me want to make a REALLY GOOD lemon chicken full of flavor. This recipe is it! This picture below is from 2014 and I have eliminated the pictures from 2010 as they were atrocious.

4-6 boneless, skinless chicken breast
Wondra
1 lemon
1 lime
sea salt and white pepper to taste
1 teaspoon red chile pepper flakes
1/4 cup Cream Sherry or 1 tablespoon sugar
2 tablespoons butter
2 tablespoons Avocado oil
1 small Vidalia onion, sliced thin
1 clove garlic, minced

  • In a large skillet melt butter, add oil and bring to medium high heat.
  • Add onions and garlic until fragrant.
  • Dredge chicken breast in flour.
  • Move onions to outside ring of the pan.
  • Add chicken pieces salt & peppering as you brown them (about 5 minutes per side)
  • While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
  • Plate chicken and keep warm.
  • Add cream sherry to deglaze pan, scrapping up the bits at the bottom.
  • Dissolve the sugar into the lemon and lime juice. Add red pepper flakes.
  • Pour over onions and cook a few minutes more until juice forms a glaze.
  • Pour over plated chicken and serve immediately.

 

LOADED GARLIC BREAD

LOADED GARLIC BREAD
½ stick butter, softened
⅓ cup parsley, finely chopped
⅓ cup green onions, sliced
2 slices bacon, diced and cooked crisp
⅓ cup oregano, minced
5 cloves garlic, minced
½ cup shredded cheddar cheese
½ cup fresh mozzarella cheese, chopped
½ cup shredded Parmesan cheese
1 8-inch baguette

  • Preheat oven to 400°F (200°C).
  • In a bowl, combine the butter, herbs, garlic, bacon pieces and cheese mixing until smooth.
  • Slice the baguette in half lengthwise, then spread the butter mixture evenly on the cut sides of the baguette.
  • Place the baguette a parchment paper-lined baking sheet and bake for 15 minutes, until cheese is bubbly and starting to brown on the edges.
  • Slice, cool, and serve!

COWBOY SMOOCHES

Whether you use a grill or the oven these are a HUGE hit with the guys and a perfect appetizer for ANY sporting event!  They are quick, easy and can easily be prepared in advance!  If you want something with a little less punch try my COWGIRL KISSES with their raspberry chipotle sauce.

COWBOY SMOOCHES

8 ounces chive and green onion cream cheese
2 tablespoons Frank’s Hot Sauce
4 slices bacon, diced and browned crisp
1/3 cup shredded cheddar cheese
Jalapeno Peppers

  • Mix cream cheese and hot sauce until well blended.
  • Fold in half of the cheese.
  • Clean and remove seeds from peppers.
  • Fill peppers with cream cheese mixtures.
  • Sprinkle with the remaining cheese and bacon pieces.
  • Bake or grill over low heat 15-20 minutes.

or try my COWGIRL KISSES

BRAISED SHORT RIBS ala TAMY with Creamy Mashed Yukons & Sesame Snow Peas

BRAISED SHORT RIBS ala TAMY adapted from ANTON & MICHEL with CREAMY MASHED YUKONS & SESAME SNOW PEAS

RIBS
3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
2 tablespoons avocado oil
1 large shallot, sliced
10 garlic cloves, minced
1/2 inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces Sierra Nevada Pale Ale
3 tablespoons rice wine vinegar (or flavor of your choice)
1 cup hoisin sauce

  • Season the ribs generously with salt and pepper.
  • Heat the oil in a heavy Dutch oven over high heat.
  • Brown the ribs on all sides, in batches if necessary.
  • Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  • Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes.
  • Add the ribs back to the pot.
  • Add the beer and the vinegar.
  • Stir well, cover and simmer for 2 1/2 hours.
  • Preheat the oven to 300°.
  • Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
  • Remove ribs and ginger from sauce.
  • Discard ginger.
  • Strain fat from the top of the pot so that you’re left with just the good stuff.
  • Serve with Creamy Mashed Yukons and Sesame Snow Peas – recipes below.

MASHED POTATOES
3 pounds Yukon gold potatoes, peeled
4 tablespoons butter, melted
1 cup half-and-half
FRESH ground salt and pepper, to taste
1 bunch chives, chopped

  • Boil potatoes until fork tender.
  • Heat the butter and half-and-half over medium heat until hot, but not boiling.
  • Drain the potatoes, return them to the pot and mash with a hand masher or use a ricer.
  • Add hot liquid to potatoes and whip with an electric hand mixer until smooth.
  • Season, to taste, with salt and pepper.
  • Add chives and mix before serving.

SESAME SNOW PEAS
1 pound snow peas
2 tablespoons avocado oil
1 tablespoon dark sesame oil
1 teaspoon sesame seeds
Salt and pepper

  • Rinse the peas and trim off the ends.
  • In a large saucepan over medium-high heat, add the oils and heat.
  • Add snow peas and saute until bright green, about 2 to 3 minutes.
  • Season with salt and pepper, to taste.
  • Sprinkle with the sesame seeds and toss.

CREAM OF TOMATO CHICKEN with RICE

CREAM OF TOMATO CHICKEN with RICE
3 cups chicken broth
2 cups tomato puree
1 tablespoon brown sugar
1/2 cup buttermilk
1 Large shallot, finally chopped
2 tablespoons FRESH chopped basil
1 teaspoon celery salt
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
2 cups rotisserie chicken pieces
1/2 cup long grain rice
Bacon Crumbles (optional)
Parmesan cheese (optional)

  • Bring broth and shallot to a SLOW boil.
  • Add tomato puree, brown sugar, rice, celery salt, garlic powder and basil.
  • Simmer 25 minutes until rice is tender.
  • Stir in buttermilk and chicken pieces until well blended.
  • Season to taste and simmer 10 minutes more.
  • Serve in a toasted bread bowl or with toasted croutons.
  • Sprinkle with Parmesan cheese and crumbled bacon if desired.

APPLE BREAD PUDDING with CREME ANGLAISE & SAUTEED APPLES

APPLE BREAD PUDDING serves 8-10
2 tablespoons butter
3 large GRANNY SMITH apples (1 1/2 POUNDS), peeled and cut into 1/2-inch cubes
3 cups heavy cream
3 large eggs
1 large egg yolk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
16 ounce cinnamon-raisin bread loaf, cut into 3/4-inch cubes
1 LARGE croissant, broken into small pieces
1/4 cup golden raisins
4 tablespoons turbinado sugar

  • Preheat oven to 375°.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add apples, and cook, stirring occasionally, 8-10 minutes or until softened and lightly browned.
  • Whisk together cream, eggs, egg yolk, sugar and cinnamon in a large bowl until smooth.
  • Stir in bread cubes and croissant pieces and let stand 5 minutes.
  • Stir in cooked apples.
  • Sprinkle 2 tablespoons turbinado sugar into a buttered 13- x 9-inch baking dish.
  • Fold in bread pieces and raisins to apple mixture, and spread in an even layer into baking dish.
  • Sprinkle with remaining 2 tablespoons turbinado sugar.
  • Bake at 375° for 40-45 minutes or until light golden and center is set. Pudding will puff to the top of dish and pull away slightly from sides as it bakes.
  • Cool 10 minutes.
  • Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples if desired.

NOTE:

  • If you like a thinner, crispier bread pudding use a larger baking dish to make a thinner layer. Personally I like LOTS of crispy edges!  Next time I’ll make it in individual ramekins!
  • To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes, then reheat in a 350° oven for 20 minutes.

Sautéed APPLES (OPTIONAL)
2 tablespoons butter
2 large Granny Smith apples, peeled and diced
3 tablespoons sugar
2 teaspoons fresh lemon juice

  • Melt butter in a large skillet over medium heat.a
  • Add apples, and sauté 2 minutes.
  • Stir in sugar and lemon juice, stirring often, 6 to 8 minutes or until golden.

APPLE BRANDY Crème ANGLAISE (OPTIONAL)
1 cup heavy cream
2 large egg yolks
1/4 cup sugar
2 tablespoons apple brandy
1/4 teaspoon QUALITY cinnamon

  • Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon.
  • Pour through a fine wire-mesh strainer into a bowl.
  • Whisk together the brandy and cinnamon. Stir in to cream mixture.
  • Fill a large bowl with ice and place cream mixture in ice, let stand, stirring constantly for 30 minutes.
  • Cover and chill at least 1 hour or up to 3 days.

CHICKEN & CHEESE ENCHILADAS with HOMEMADE ENCHILADA SAUCE

CHICKEN & CHEESE ENCHILADAS
4 cups rotisserie
1/3 cup sour cream
2 + 1 tablespoons finely chopped cilantro
1 small shallot, finely chopped
FRESH ground sea salt and black pepper, to taste
8-10 small flour tortillas
3 cups shredded Monterey Jack and Cheddar cheese mix
Enchilada Sauce (see recipe below)

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish and spread evenly. Se aside.
  • In a large mixing bowl combine the chicken and 1/2 cup enchilada sauce, tossing to coat well.
  • Add the sour cream, 2 tablespoons cilantro, shallot, salt and pepper, mixing well. Set aside.
  • Warm and soften the tortillas slightly.
  • Add a spoonful of the chicken mixture and 2 tablespoons of the cheese to each tortilla rolling and placing seam side down in the baking dish.
  • Spoon the remaining sauce over the enchiladas.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: this recipe is just as good with corn tortillas if you prefer.

ENCHILADA SAUCE yields 3 cups
3 tablespoons avocado oil
3 tablespoons WONDRA flour
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
3 cups chicken or beef stock
2 cloves garlic, minced
1/4 cup tomato paste
3 tablespoons packed brown sugar
1/4 teaspoon FRESH ground sea salt

  • Heat oil in sauce pan over medium-high heat.
  • Add flour, whisking to combine until golden.
  • Add chili powder, cumin and cocoa, blending well.
  • Add stock, stir well and bring to a SLOW boil.
  • Reduce to a simmer and add tomato paste, brown sugar and salt, blending well.
  • Simmer 10 -15 minutes, stirring often, until sauce thickens slightly.

APPLE SLAB PIE – 3 WAYS – APPLE CARAMEL, APPLE CHEDDAR & APPLE STREUSEL

I’ve been working on this post since last July when I promised to find my slab pie recipes for my nieces.  Katie and Lulu I am so sorry this took so long – I sure hope you enjoy them!  I hope having all 3 versions together inspires you to make your own.

Today I made “half” pies in the same pan so they almost looked more like a galette, but they tasted perfect! 😀

APPLE CHEDDAR SLAB PIE
Pie Crust dough for a 2 crust pie (homemade or Pillsbury)
3/4 cup + 1/4 cup + 1/4 cup finely shredded sharp cheddar cheese
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices
1/2 cup sugar
Juice of 1 LARGE lemon
1/8 teaspoon salt
1/2 cup flour
1/2 cup rolled oats
1/2 cup packed brown sugar
4 tablespoons COLD unsalted butter, cubed
1 LARGE egg, beaten

  • Preheat oven to 400°.
  • Lightly flour your work surface.
  • Unroll first pie crust and sprinkle with 1/4 cup finely shredded cheddar cheese. Top with second crust and roll out to a 17×12 inch rectangle.
  • Place crust in a 15×10 jelly roll pan. Refrigerate while you prepare the filling.
  • In a large mixing bowl toss apple slices with lemon juice, salt, sugar and 1/4 cup of the flour.
  • Remove piecrust from refrigerator.
  • Spread apple mixture evenly into crust.
  • Sprinkle with 1/4 cup cheddar cheese.
  • In food processor pulse together the brown sugar, rolled oats, 1/4 cup flour and cold butter until crumbly.
  • Sprinkle evenly over pie.
  • Fold crust edges over pie like a Galette.
  • Brush with egg.
  • Bake 35-45 minutes until browned.
  • Cool 1 hour.
  • Cut into squares and serve with a dollop of vanilla ice cream.

APPLE STREUSEL SLAB PIE
1 1/2 cups brown sugar
1 teaspoon +1 teaspoon QUALITY cinnamon
1/4 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
1 3/4 cups all purpose flour
12 ounces COLD unsalted butter, cubed
1/4 cup + 2/3 cup chopped walnuts
1/2 cup golden raisins
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices

  • Preheat oven to 400°.
  • Lightly flour your work surface.
  • Unroll first pie crust and sprinkle with 1/4 cup finely chopped walnuts and 1 teaspoon cinnamon.
  • Top with second crust and roll out to a 17×12 inch rectangle.
  • Place crust in a 15×10 jelly roll pan.
  • Refrigerate while you prepare the filling.
  • Combine brown sugar, cinnamon, nutmeg and salt.
  • Combine 3/4 cup of the sugar mixture with 1 1/2 cups of the flour, the butter and 2/3 cup chopped walnuts cutting in butter until coarse crumbs form. Set aside.
  • Combine remaining sugar with apples and 1/4 cup flour.
  • Spread apple mixtures over crust evenly.
  • Fold crust edges over pie like a Galette.
  • Sprinkle with crumb mixture.
  • Bake 35-45 minutes until browned and bubbly.
  • Cool 1 hour.
  • Cut into squares and serve with a dollop of vanilla ice cream.

I did save the BEST for last, at least in my opinion.  This pie tastes just like a caramel apple! The beauty though is that there is a thin and flaky crust that houses the juicy apples and crispy crust and is drizzled with a luscious homemade caramel for a melt in your mouth tasty treat.

CARAMEL APPLE SLAB PIE

CRUST
2¼ cups all-purpose flour
¾ teaspoon salt
⅔ cup CRISCO butter-flavored shortening
8 tablespoons cold water

  • Spray a 15x10x1 inch jelly roll pan with non stick cooking spray and set aside.
  • In a large bowl combine flour and salt. Using a pastry blender cut in the shortening until it resembles coarse crumbs.
  • Sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. Repeat using 1 tablespoon of water at a time until it is moistened and knead the dough into a ball.
  • Preheat oven to 375°.
  • On a lightly floured surface, roll dough into a 19×13-inch rectangle.
  • Wrap it around the rolling pin and unroll it into the prepared baking pan.
  • Ease dough into the pan and up the sides, being careful not to stretch it.
  • Trim dough to ½ inch beyond edge of pan.
  • Fold dough edge over and flute as desired.

APPLES
⅔ cup sugar
⅓ cup all-purpose flour
2 teaspoons QUALITY ground cinnamon
1/2 cup golden raisin, optional
3½ pounds granny smith apples, peeled, cored, and cut into ¼-inch-thick slices (about 10 cups)

  • In an extra large bowl combine the sugar, ⅓ cup flour, cinnamon, raisins and apples.
  • Toss until coated.
  • Spoon the mixture on the dough and spread evenly.

CRUMB TOPPING
1 cup quick-cooking rolled oats
1 cup packed brown sugar
½ cup all-purpose flour
½ cup butter, cold

  • In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour.
  • Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs.
  • Sprinkle EVENLY on top of apples.
  • Bake for 40-45 minutes or until apples are tender.
  • Cool slightly.

NOTES:

  • IF you are in a hurry, melting the butter and using a fork to mix it all together works well too.
  • IF TOP IS BROWNING TOO QUICKLY, COVER LIGHTLY WITH A PIECE OF FOIL.

CARAMEL
1 cup PACKED brown sugar
4 tablespoons butter
½ cup half-and-half
1 tablespoon PURE Vanilla
Pinch of salt

  • Mix all ingredients together until smooth in a medium saucepan over medium-low to medium heat.
  • Cook while whisking gently for 5 to 7 minutes, until thicker.
  • Turn off heat.
  • Serve warm or refrigerate until cold.
  • Drizzle on top of apple slab pie.

NOTE:  If you don’t use all your streusel topping, it stores perfect in the freezer.