PARMESAN HERB MUSHROOM CHICKEN

PARMESAN HERB MUSHROOM CHICKEN adapted from Cafe Delites

CHICKEN
2 tablespoons butter
6 skin on, bone in chicken thighs*
PINCH of garlic powder, to taste
FRESH ground sea salt and pepper

  • Preheat oven to 400°.
  • Generously season chicken with garlic powder, salt and pepper.
Heat a large cast iron skillet over medium high heat.
  • Add butter. When melted sear chicken thighs 2-3 minutes on each side (skin side down last) until golden and crispy.
  • Transfer chicken pan to the oven and roast until completely cooked through, about 25-30 minutes.
Transfer to a warm plate and set aside.

SAUCE
2 green onions, sliced thin
3 cloves garlic, minced
1 1/2 cups sliced mushrooms (I like to substitute beech mushrooms for a nuttier flavor)
1 tablespoon FRESH minced basil
1 teaspoon dried oregano
2 teaspoons FRESH chopped Flat Leaf Parsely
1½ cups Half and Half
2 cups baby spinach
3/4 cup fresh grated Parmesan cheese , divided
FRESH ground sea salt and pepper, to taste
1 KNORR chicken bullion cube, crushed
1 tablespoon cornstarch mixed with
2 tablespoons Half and Half
1/4 cup fresh chopped parsley for garnish

  • Drain all but 2 tablespoons of some of the excess fat from the skillet.
  • Return skillet to the stove over medium-high heat and sauté the onions and garlic a minute or so in the pan juices until fragrant.
  • Add the mushrooms, herbs and 2 teaspoons of parsley, sautéing until mushrooms begin to soften.
  • Reduce heat to low-medium heat, add the half and half and bring to a SLOW simmer, stirring occasionally, and being careful NOT to boil.
  • Add in the bullion cube powder and season with salt and pepper to your taste.
  • 
Mix together the cornstarch and 2 tablespoons half and half.
  • Add cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
  • Add 1/2 cup of Parmesan cheese; allow sauce to simmer for another minute until cheese melts through the sauce.
  • Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream sauce.
  • Taste test and adjust seasoning, if desired.
  • Fold in spinach leaves, stirring to coat and cooking JUST until they wilt.
  • Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup Parmesan cheese.
  • Serve over mashed potatoes, rice or pasta.


NOTES – To substitute chicken breasts for the thighs there is no need to bake them. After adding the breasts back into the pan, continue simmering in the sauce until completely cooked through.

CARAMEL APPLE SLAB PIE

I’m posting this recipe for my nieces while I keep looking for the one I actually promised them.

Before we get into the recipe I thought I’d share a little about crust making.

PERFECT BLUE RIBBON PIE CRUST TIPS

There is nothing as good as a flaky, buttery, tender homemade crust in my opinion. Sure, remade is convenient, but it just doesn’t compare. You DON’T have to be a BLUE RIBBON baker to make a great crust either.

Pie dough is basically three simple ingredients; flour, fat and water in EXACT, or at least near exact proportions.

While you supposedly don’t need to sift flour anymore, you do need to stir it up to make it fluffy before measuring. Personally, I still use a sifter. Use a spoon to put the flour in your measuring cup and a knife to level it off. Just scooping into the flour bin tends to pack the flour too tightly.

Be SURE to use COLD fats whether it’s butter, shortening or lard. This is a step that helps make your crust flaky. If you’re recipe calls for fat in a liquid form it will be more tender than flaky. When you cut in your fats STOP when you have pieces the size of peas. Anything too large will allow the dough to form holes in your crust when the fats melt. If the pieces are too small they melt too fast taking away from the flakiness of your crust.

Be sure and add your COLD water only a tablespoon at a time JUST until the dough holds together. DO NOT OVER MIX! Add just enough water to bring the dough together so you can form a ball.

BLIND BAKING (cooking the crust by itself before adding the filling) makes a stronger crust for filling. There are many tricks for doing this. One of the simplest methods is to add a piece of heavy duty folded piece of foil to the inside of the crust and gently form the foil to the pie pan shape. Partially bake the crust, remove the foil, add the filling and finish baking. You will probably want to add a piece of foil around the edges to keep your edges from browning too fast and burning. Many times I add a layer of beans on top of the foil to keep it weighted so it doesn’t bubble and blister. If you’re making a pie with an unbaked filling, remove the foil halfway through the baking time, prick the bottom with a fork and return the crust to the oven to finish baking.

NOTES:

  • TOO MUCH flour or water will make your crust TOUGH.
  • TOO MUCH fat will make your crust crumbly and fall apart.
  • TOO MUCH WATER = STICKY MESS
  • NOT ENOUGH WATER = BIG CRACKS IN YOUR DOUGH

TRICKS:

  • Use 2 sheets of wax paper when rolling your dough so you don’t need to add additional flour. I prefer to do this to keep the crust from getting too tough.
  • Carefully roll your dough gently around your rolling pin and move it to your pie pan and gently unroll to avoid stretching or tearing it. You can also carefully fold your disc in quarters to move it to the pie plate.

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 that is drizzled with homemade caramel for a melt in your mouth tasty treat.  There are 2 versions CARAMEL APPLE SLAB PIE and APPLE PUMPKIN SPICE SLAB PIE

CARAMEL APPLE SLAB PIE – 25 pieces

  • Prep time 40 mins
  • Cook time 45 mins
    Total time 1 hour 25 mins

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 degrees.
  • 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
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 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

  • 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.

NOTE: 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.

SPINACH SALAD with PEACH VINAIGRETTE

SPINACH SALAD with PEACH VINAIGRETTE serves 6-8 adapted from Alli Kelley from Longourn Farms

SALAD
4 cups baby spinach or favorite lettuce mix
4 cups coleslaw mix
+/- 1 cup Craisins
1/2 cup candied walnuts
1/2 cup sunflower seeds
1/3 cup Parmesan Cheese
1 large peach, peeled and sliced
Peach vinaigrette dressing (recipe below)

  • Toss together the spinach and coleslaw in a large salad bowl.
  • Sprinkle in the raisins, walnuts, sunflower seeds and Parmesan cheese.
  • Toss together.
  • Drizzle dressing over, tossing periodically until desired amount is reached.

PEACH VINAIGRETTE
1/4 cup avocado oil
1/4 cup mayonnaise
1/4 cup apple cider vinegar
Juice of 1 large lemon
1/4 cup sugar
3/4 cup diced peaches (with skin removed)
2 tablespoons celery seeds

  • Blend all the ingredients except the celery seeds in a food processor until smooth.
  • Stir in celery seeds.

ORANGE BRAISED CHICKEN

ORANGE BRAISED CHICKEN
2 bone-in chicken legs
2 bone-in chicken thighs
2 tablespoons coconut oil
1 cup sliced fennel
1 small red onion, sliced
2 tablespoons orange juice
2 tablespoons Bragg’s amino acids
1/4 cup chicken broth
1 navel orange, half juiced – other half sliced into half moons
Fennel feathers for garnish

  • Preheat oven to 400°.
  • Heat coconut oil in oven proof skillet over medium-high heat.
  • Sear chicken pieces 8-10 pieces until golden on all sides.
  • Transfer chicken pieces to platter and keep warm.
  • Add onions and fennel to sauteing 2-3 minutes until lightly browned.
  • Add orange juice to pan and deglaze.
  • Add amino acids and chicken broth. Bring to a simmer.
  • Add chicken pieces and orange slices and coat well.
  • Place pan in oven for 15-20 minutes until cooked through.
  • Serve with mashed potatoes or white rice.
  • Garnish with fennel feathers.

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CARAMEL APPLE HAND PIES

CARAMEL APPLE HAND PIES
DOUGH
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

  • Whisk together the flour, salt and baking powder in a large bowl.
  • Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  • Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
  • Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle.
  • Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  • Rotate the dough 90º and roll it out again into an 8×10-inch rectangle.
  • Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

FILLING
2 cups small peeled and SMALL diced Granny Smith apples (about corn kernel size)
Juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon PURE vanilla
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, melted

  • In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

ASSEMBLY
Egg wash – 1 egg lightly whisked with 1 Tablespoon water
LARGE flake sea salt
Crystal sanding sugar

  • Preheat the oven to 425º.
  • Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square.
  • Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.
  • Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling.
  • Top the apple filling with a pinch of sea salt.
  • Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
  • Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie.
  • Sprinkle the pies with crystal sanding sugar.
  • Bake the pies until they’re golden brown, about 15 minutes.
  • Remove the pies from the oven and allow them to cool for 10 minutes before glazing.

GLAZE
Juice of 1 Large lemon
+/- 1/2 cup powdered sugar

  • Blend together to desired consistency.

NOTES:

  • I like to use a FULL wine bottle to rill the dough as the weight helps it stay smoother.
  • I also roll the dough between 2 sheets of wax paper so I don’t need t add as much flour.
  • Large flake sea salt is available in most specialty supermarkets. My preferred brand is Maldon Salt.

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SAUSAGE BRUNCH PIES

SAUSAGE BRUNCH PIES
1 box frozen puff pastry, thawed
1 pound pork sausage
6 green onions, chopped
1/4 cup chopped dried apricots
1/4 cup chopped dried pineapple
1/2 cup jack grated cheese
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 LARGE egg, lightly beaten

  • Preheat oven to 375°.
  • On a lightly floured surface, unfold pastry sheets; roll each into a 16×12-in. rectangle.
  • Using a floured cutter, cut twelve 4 inch circles from one sheet.
  • Press each round into the bottom and up sides of ungreased muffin tin.
  • Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet. Set aside.
  • Mix sausage, green onions, pineapple pieces, apricots and spices lightly but thoroughly.
  • Place 1/4 cup mixture into each pastry cup.
  • Brush edges of smaller pastry circles with egg; place over pies, pressing edges to seal.
  • Brush with egg.
  • Cut slits in top for venting.
  • Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes.
  • Cool 5 minutes before removing from pan to a wire rack.

NOTE: Dried cherries, dates, currants, or golden raisins for the apricots.

BOURBON CHICKEN & HERB BISCUITS

The beauty of this recipe is that it’s GREAT for a group or a cool fall evening’s dinner for 2. You can serve it on the biscuits as small sandwiches or you can roughly chop the chicken and serve it over the biscuits like a stew (my favorite way).

BOURBON CHICKEN & SEASONED BISCUITS
CHICKEN
2 tablespoons avocado oil
1 bulb onion, halved and sliced thin (save some greens for garnish)
1 1/2 cups baby carrots, sliced diagonally
4 boneless, skinless chicken breasts
1/2 – 1 container (8-16 ounce) beech or Cremini mushrooms, cleaned and trimmed (chopped smaller if using Cremini)
1 cup QUALITY bourbon (I often use Seagrams and it is still quite yummy)
1 cup PURE maple syrup
1 cup heavy cream**
2 sprigs FRESH thyme
FRESH ground sea salt and black pepper

  • Whisk together the bourbon and maple syrup in a saucepan and gently simmer 10 minutes.
  • In a large saute’ pan, heat the oil over medium-high heat.
  • Add carrots and onions, cooking 2 minutes.
  • Add the chicken pieces, searing about 2 minutes per side or 3-4 minutes if using pieces.
  • Add maple syrup mixture to the chicken pan.
  • Reduce heat slightly, add mushrooms and bring to a SLOW simmer and cook for 10 minutes.
  • Add the cream, thyme, salt and pepper, cooking for another 5 minutes.
  • Serve warm over biscuits.
  • Garnish with greens.

**NOTE: A great substitute for heavy cream is 2/3 cup warmed WHOLE milk and 1/3 cup melted butter.

BISCUITS
3 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano
1 1/2 teaspoons salt
1 tablespoon sugar
6 tablespoons COLD butter, cut into cubes
1 1/2 cups cold WHOLE milk
2 tablespoons avocado oil

  • Preheat the oven to 400°.
  • Combine the spices in a small bowl until well mixed. Reserve 1 teaspoon of the combined spices.
  • Combine the flour, baking powder, the seasonings, the sugar and salt in a medium bowl using a whisk.
  • Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture.
  • Make a well in the center and pour in the milk.
  • Stir JUST until combined.
  • Turn the dough out onto a floured surface and knead 5 or 6 times.
  • Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don’t twist the cutter otherwise you’ll squish the sides and the biscuit won’t rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
  • Place the biscuits bottom-side up on a baking sheet lined with parchment paper.
  • Whisk together the avocado oil with the reserved spices.  Brush the herb butter on each biscuit.
  • Bake until golden brown, 18 to 20 minutes.

BEEF RAGU & PASTA ala SLOW COOKER and A LITTLE PASTA HISTORY

Strozzapreti AKA priest-choker or priest-strangler are an elongated form of cavatelli, a hand-rolled pasta typical of the Tuscany region of Italy.

The name has many theories as to the name. One of the theories is because of gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves. Another explanation involves the “azdora” OR A  ”housewife” who “chokes” the dough strips to make the strozzapreti. It is presumed that the housewife would express such a rage possibly triggered by the misery and difficulty of her life that would fill her with enough rage to be able to strangle a priest!” And yet another legend suggests that wives would customarily make pasta for priests as partial payment for land rents (the Catholic church rented to many farmers) and their husbands would be angered enough by the priests eating their wives’ food to wish that the priests would choke as they stuffed their mouths with it. And yet another possible explanation is that the pasta resembles a clerical collar which is commonly referred to as a “Priest Choker”.

The more commonly accepted theory is that following Sunday mass, a priest would visit homes of the villagers and enjoy dinner with them. The more pleasant the experience for the priest the more often they would come back to that particular home. As a means for the family to let the priest know that he might have worn out his welcome, they would serve this pasta which later earned the name “Strozzapreti.”

The dough is first rolled out in thick flat sheets. It is then cut into strips. The strips are lightly rolled or twisted between the palms. The large pasta is separated into 3-4 inch pieces by pinching it. Unlike spaghetti or macaroni, this pasta is not uniform in size or shape.

Different regions makes this pasta slightly different. In Romagna it is made with wheat flour, water, salt and sometimes eggs. Where as in Emilia it is made from flour, water, Parmesan cheese and egg whites which are all beaten together. In Pici it is more similar to the Tuscan style which is hand rolled, solid fat tubes of dough that are cut, but not twisted giving it the appearance of a taut rope. In Corsica it is a large gnocchi made of cheese and vegetables and then baked.

Unless you make your own pasta regularly this is a difficult pasta to find in your average grocery store. I usually substitute the Barilla Campagnelle pasta which is a thinner cone shaped pasta with a ruffled edge and is often known as “little bells”.

BEEF RAGU ala SLOW COOKER
1 small yellow onion, finely chopped
5-6 cloves garlic, minced
2 1/2 -3 pound chuck roast
1 tablespoon House Seasoning (see below)
28 ounce crushed tomatoes
1 cup beef broth
3 tablespoons tomato paste
1 large carrot, peeled and grated
2 tablespoons red wine vinegar
3 teaspoons Italian seasoning
Prepared pasta
Parmesan cheese, grated

  • Spray a large slow cooker with non-stick cooking spray.
  • Arrange the onions and garlic in the bottom of the slow cooker.
  • Sprinkle the roast with the house seasoning on both sides.
  • Arrange roast on top of the onions and garlic.
  • Sprinkle the carrots on top of the roast.
  • In a medium bowl, blend together the tomatoes, tomato paste, beef broth, red wine vinegar and Italian seasonings.
  • Pour over the roast.
  • Cover and cook on low 8-10 hours until the beef is EXTREMELY tender and falls apart.
  • Skim any fat from the top.
  • Use 2 forks to shred the beef.
  • Stir beef into the tomato sauce.
  • Adjust seasonings.
  • Re-cover and cook for another hour to allow the flavored to meld together.
  • Serve over prepared pasta and top with Parmesan cheese.

HOUSE SEASONING MIX

1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder
1 tablespoon FRESH ground black pepper

  • Combine in a small bowl until well blended.
  • Store in an air tight container.

 

SPINACH STRAWBERRY SALAD with POPPY SEED DRESSING

SPINACH STRAWBERRY SALAD with POPPY SEED DRESSING

SALAD
3-4 cups baby spinach, washed and spun
2 cups torn romaine hearts, washed and spun
1 quart strawberries, hulled and large chopped
1/2 red onion, halved and sliced thin
1/2 cup chopped candied walnuts

DRESSING
1/2 cup red wine vinegar
1/3 cup sugar
1 tablespoon poppy seeds
FRESH ground salt and pepper, to taste
1/4 cup avocado oil

  • Whisk together the vinegar and sugar until sugar is dissolved.
  • Pour half of the vinegar into a microwave safe bowl and microwave 1 minute.
  • Add onion, toss to combine and let sit 30 minutes.

 

  • While onions marinade, toast the poppy seeds in a non-stick skillet until fragrant and darkened.

 

  • Whisk oil into remaining vinegar mixture.
  • Add FRESH ground salt and pepper, to taste.

 

  • In a large salad bowl combine spinach leaves, romaine pieces, strawberry pieces and candied walnuts.
  • Remove onion from vinegar mixture and add to salad bowl, gently tossing to disperse.
  • Whisk onion marinade back into the vinegar mixture.
  • Drizzle over salad,
  • Plate salad and top with more walnuts if desired.
  • Enjoy!

SLOW COOKED SWEDISH MEATBALLS

I found this recipe in Real Food Slow Cooker Suppers: Easy, Family-Friendly Recipes from Scratch By Samantha Skaggs

I love that they start by saying “If you’ve ever visited a certain, large, Swedish, rat-maze-like furniture store”…. Gee I wonder if they mean IKEA LOL 😀 I did adapt it slightly, but the final product is REALLY similar and VERY tasty!

SLOW COOKER SWEDISH MEATBALLS
MEATBALLS
2 pounds lean ground beef
1 cup FRESH sourdough bread crumbs
1/2 cup WHOLE milk
1/2 teaspoon onion powder
1/4 teaspoon ground allspice
1/4 teaspoon FRESH ground nutmeg
1 teaspoon FRESH ground sea salt
FRESH ground pepper, to taste

  • Combine ground beef, breadcrumbs, milk, seasonings, salt and pepper.
  • Form ping pong sized meatballs, about 24 of them.
  • Arrange meatballs in a couple layers in large slow cooker.

GRAVY
3 cups beef consommé
1/4 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon House Seasoning
1/3 cup sour cream
FRESH ground sea salt and black pepper, to taste

  • Whisk together the consomme’, flour, Worcestershire sauce, vinegar and house seasoning.
  • Pour this over the meatballs evenly.
  • Cook on low 6-8 hours or high 3-4 hours until meatballs are cooked through, but still tender.
  • Using a slotted spoon remove meatballs to serving platter.
  • Skin any fat from the gravy.
  • Add sour cream to a small bowl.
  • Add a couple spoonfuls of gravy to the sour cream and whisk together. This will temper the sour cream and prevent curdling. Add a few more spoonfuls and keep mixing until completely tempered,
  • Add sour cream mixture into gravy, whisking to combine.
  • Adjust seasonings.
  • Add meatballs back into slow cooker and cook 30 minutes more.
  • Serve over prepared egg noodles with lingonberry jam.

Prepared egg noodles
Lingonberry jam

HOUSE SEASONING
1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder

HONEY RANCH BBQ PORK CHOPS

HONEY RANCH BBQ PORK CHOPS
PORK CHOPS
4 THICK bone-in pork chops
1 ounce Hidden Valley Ranch seasoning (I buy it by the bottle, but you can use the dip/salad dressing package)
2 tablespoons chopped parsley
1 batch BBQ sauce (recipe below)

  • Coat pork chops with ranch seasoning.
  • Add pork chops to a large ziplock bag.
  • Add sauce to the chops and coat well.
  • Seal bag and marinade at least an hour, but preferably over night, turning occasionally.
  • Drain marinade from pork chops.
  • Prepare grill.
  • Sear chops on hot grill, turning once.
  • Brush with reserved marinade, grilling 5-7 minutes until cooked through.

BBQ SAUCE
3/4 cup ketchup
2 tablespoons PACKED brown sugar
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce
1 teaspoon Mesquite liquid smoke
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
FRESH ground black pepper, to taste

  • Whisk together the ketchup, brown sugar, honey, liquid smoke, paprika, garlic powder and pepper. Reserve 1/4 cup.

SPICY ORANGE CHICKEN

SPICY ORANGE CHICKEN
8 bone in, skin on chicken thighs
FRESH ground sea salt and black pepper
8 ounce can orange juice concentrate
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup ketchup
2 tablespoons PACKED brown sugar
2 tablespoons champagne vinegar
1 1/2 tablespoons Worcestershire sauce
1 tablespoons Frank’s original hot sauce
2 green onions, sliced and diced for garnish

  • Preheat oven to 450°.
  • Generously season chicken pieces with salt and pepper.
  • Arrange chicken pieces skin side down on a baking sheet.
  • Bake 45 minutes or until golden and cooked through. Flip skin side up 2/3 of the way through.

 

  • In a medium sauce pan combine the orange juice concentrate, garlic, red pepper flakes, ketchup, brown sugar, vinegar, Worcestershire sauce and hot sauce.
  • Bring to a simmer and cook 15-20 minutes until mixture thickens.
  • Pour sauce into large mixing bowl.
  • Remove chicken from oven and increase heat to broil.

 

  • Add chicken pieces to sauce, turning to coat well.
  • Drain fat from baking sheet.
  • Arrange chicken pieces and broil 1-2 minutes until bubbling and starting to brown.