NEW CLASSIC CAESAR SALAD with or without Chicken

NEW CLASSIC CAESAR SALAD

2 cloves garlic, minced
4 anchovy fillets, minced
1/2 Meyer lemon, juiced
2 tablespoons red wine vinegar
1 1/2 teaspoon Worcestershire sauce
1/4 cup olive oil (I like to use a lemon olive oil)
large egg yolk, beaten
Fresh ground salt and pepper, to taste
Torn Romaine lettuce
1 bunch green onions, sliced thin
grated Parmesan cheese
Croutons

  • In a small food processor combine 7 ingredients until well blended. Garlic and anchovies should become one with the liquid ingredients.
  • Fold olive oil mixture into beaten egg until well blended.
  • Season to taste with fresh ground salt and pepper.
  • Pour over torn lettuce and sliced green onions.
  • Top with croutons and Parmesan cheese.
  • Toss well and serve immediately.

NOTE: When I use chicken I use chicken tenders with salt and pepper browned in a little butter and then shredded into the salad.

Linking to SOUPER SUNDAY at Kahakai Kitchen and FULL PLATE THURSDAY at Miz Helen’s Cottage.

YUMMY HOMEMADE CELERY SEED DRESSING

CELERY SEED DRESSING
1/2 cup sugar
1 teaspoon sea salt
1 teaspoon dry mustard (optional as I’m allergic)
2 green onions, finely minced
2 teaspoons celery seed
1 cup olive oil (I use a lemon olive oil bu a vegetable oil works too)
1/3 cup vinegar (I sometimes use a flavored rice wine vinegar or apple cider vinegar)

  • In the bowl of a food processor mix together the sugar, salt, dry mustard, celery seed and onions until well mixed.
  • Gradually add in the oil and vinegar alternately.
  • Chill before serving, but us also good heated.

Linking to SOUPER SUNDAY at Kahakai Kitchen and FULL PLATE THURSDAY at Miz Helen’s Cottage.

GRILLED PORK CHOPS & RASPBERRY BBQ SAUCE

When I went to the grocery store February 25, 2010 I ran across some awesome meat deals and these pork chops were perfect for a new BBQ sauce I wanted to try. Dave over at My Year on the Grill has been raving about a raspberry chipotle sauce that I can’t get here either, but left me craving raspberries and at $4.99 a small box that craving was going to go unsatisfied until I ran across this raspberry vinegar at $3.99 a bottle – a much better deal and it made an awesome sauce. So this recipe was developed on February 26, 2010, but is so worth the rerun!

GRILLED PORK CHOPS & RASPBERRY BBQ SAUCE
6 tablespoons Alessi raspberry blush vinegar
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons grandma’s molasses
1 teaspoon Frank’s Red Hot Pepper Sauce
2 cloves garlic, minced
1/2 teaspoon sea salt
4 thin pork chops
skewers

  • Soak skewers in water for 30 minutes.
  • Whisk all the ingredients (except pork chops) together until well blended over a medium heat.
  • Bring to a simmer, whisking occasionally until thickened and reduced to 1/2 cup.
  • Skewer each pork chop with 2 skewers (this helps them lay flat).
  • Generously salt and pepper each side.
  • Bring your grill to temperature.
  • Brush each side with sauce.
  • Spray grill surface with PURE.
  • Place chops on grill, grilling uncovered for 2-3 minutes total, turning once.

 

hubby approved

Linking to FULL PLATE THURSDAY at Miz Helen’s Cottage.

ALOHA BBQ PORK RIBS – revisited

I wrote this back in 2015 and it is still our FAVORITE recipe for ribs. I made them again recently and wanted to update that I used orange marmalade instead of the apricot pineapple jam and hubby thinks they are even better.

“We had the most amazing dinner tonight if I do say so myself.  I was missing a few ingredients for my normal BBQ sauce so made a few substitutions and we have a new “NORMAL” in this family. I added fresh pineapple slices topped with some of the BBQ sauce during the last 30 minutes of bake time and they were so juicy, tender and flavorful. We added a fresh steamed artichoke and there were NO leftovers!  I will use the rest of the sauce on chicken later in the week.”

ALOHA BBQ PORK RIBS
2-4 pounds baby back pork ribs
Fresh ground salt and black pepper

  • Preheat oven to 325°.
  • Bring ribs to room temperature.
  • Remove the membrane from the back of the ribs.
  • Generously sprinkle with salt and paper.
  • Line a large cookie sheet with heavy duty foil.
  • Bake for 2 hours undisturbed.
  • Uncover, add pineapple slices and top with sauce and bake another 30 or minutes until the meat pulls away from the bone easily.

SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam (orange marmalade works well too)
1 tablespoon soy sauce
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

  •  In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
  • Reduce heat to as low as possible and simmer while the ribs bake. Sauce will thicken during this simmering so stir frequently.

Linking up to FULL Plate Thursday.

CRISPY ONION CHICKEN with CREAMY MUSHROOM SAUCE

Fried onions are the star of the show here. These fried onions give you the crunch you expect of fried chicken whether it be grandma’s Sunday dinner or the good old colonel in a pinch on a week night, but leaving you with a healthy, juicy piece of chicken you can eat with a knife and fork. And then the creamy rich mushroom sauce round you right back towards grandma’s Sunday dinner with the comfort food feel of home.

CRISPY ONION CHICKEN with CREAMY MUSHROOM SAUCE – serves 2
6 oz. Cremini button mushrooms washed
1/2 pound green beans, washed, dried and trimmed
Crispy Fried Onions (I use French’s but you could make your own crispy shallots)
2-6 ounce boneless, skinless chicken breasts, flattened to less than 1/2 inch
1/4 cup sour cream
1/2 cup light cream
1 tablespoon butter
1 tablespoon avocado oil
Fresh Ground salt and pepper, to taste

  • Preheat oven to 425°.
  • Cover baking sheet in foil and spray with non-stick cooking spray.

 

  • Dice 2 of the larger mushrooms into 1/4 inch pieces.
  • Cut remaining mushrooms into 1/4 inch slices.
  • Chop crispy onions into small pieces.

 

  • Pat chicken breasts dry.
  • Generously season both sides with salt and pepper.

 

  • Coat chicken breasts in sour cream.
  • Place the chicken breasts on your baking tray.
  • Sprinkle the crispy onion pieces evenly over the sour cream on the top of the chicken breasts.
  • Gently press the onion pieces down into the sour cream.
  • Place baking tray in hot oven and roast chicken 15 minutes or until chicken is cooked through.

 

 

  • In a medium skillet pan melt butter and avocado oil over medium high heat.
  • Add sliced mushrooms, stirring occasionally until browned and caramelized.
  • Add green beans, seasoning to taste and stirring 5-8 minutes until green beans are tender.
  • Remove vegetables to platter with a slotted spoon.
  • Add 1 tablespoon avocado oil and diced mushrooms, cooking until mushrooms are slightly brown (3-5 minutes).
  • Add cream and bring to a SLOW boil, stirring frequently and cook until thick enough to coat spoon.
  • Adjust seasoning.
  • Remove from heat and plate immediately.

Linking up to FULL Plate Thursday.

MAPLE GLAZED DUCK , ROSEMARY FINGERLINGS & BLOOD ORANGE SALAD – a review

Because of the flu epidemic and my risk of infection still, I have been staying home and this week I ordered from both Hello Fresh and Home Chef for meals. I always make their recipes the way they are written the first time with the exception of allergy ingredients like the mustard in this one. I split the ingredients and did the mustard version for hubby and NOT for me since I’m deadly allergic.

All in all, this was a fantastic recipe! I’m not normally fond of rosemary and will try it with tarragon the next time. I will probably use a spring mix instead of arugula also. The arugula is just a bit bitter for my tastes and since I no longer have any “EMPTY” bites, I want to make them ALL count. If it’s out of season, I believe the blood orange can be substituted for ANY sweet citrus.

MAPLE GLAZED DUCK , ROSEMARY FINGERLINGS & BLOOD ORANGE SALAD serves 2
2 duck breasts, 6 ounces each, scored criss cross on the fat side
3/4 pound fingerling potatoes, washed and halved lengthwise
several sprigs FRESH rosemary, leaves picked from stems (discard stems)
2 cloves garlic, minced
1 blood orange, zested (reserve), peeled and sliced crosswise into rounds
2 ounces arugula (a handful)
2 tablespoons PURE maple syrup
1 tablespoon whole grain mustard
Fresh ground salt and pepper, to taste
Avocado oil

  • Place potatoes in a large pot covered in salted water by 1 inch.
  • Bring to a boil and cook 15 minutes or until easily pierced with a fork.
  • Drain thoroughly. Return drained potatoes to pan. Set aside.
  • While potatoes are cooking, pat duck dry with paper towel.
  • Generously season duck with salt and pepper.
  • Place skin side down in skillet over medium heat, cooking 12-15 minutes until most fat has rendered and skin is crisp. (Lower heat if skin is beginning to burn)
  • Pour off and reserve the fat as it renders.
  • Roughly chop rosemary leaves until you have 1 tablespoon.
  • Return potatoes to medium high heat.
  • Add just enough of the rendered duck fat to the pan to coat the bottom.
  • Add 2 teaspoons of the rosemary, cooking and tossing until potatoes are crisped and browned.
  • Add garlic and cook until fragrant a few minutes more.
  • Season with salt and pepper. Remove from heat.
  • Combine the maple syrup, 1 teaspoon of mustard, orange zest and remaining chopped rosemary in a small bowl.
  • When duck is crisped, flip the duck over.
  • Spoon maple syrup mixture over duck and cook until duck reaches desired doneness, 2-5 minutes.
  • Remove duck from pan and set aside to rest.
  • Pour remaining sauce from pan into a small bowl.
  • In a salad bowl toss together the arugula, orange rounds and drizzle with avocado oil and 1 teaspoon of the mustard.
  • Season with salt and pepper.
  • Stir 1 teaspoon of the mustard into the reserved sauce from the pan along with any pan juices.
  • Slice duck crosswise.
  • Plate duck, potatoes and salad.
  • Drizzle sauce over duck.
  • Serve immediately.

PAN SEARED SEA BASS with LEMON GARLIC BUTTER SAUCE

PAN SEARED SEA BASS with LEMON GARLIC BUTTER SAUCE
2-6 ounce sea bass fillets
1 tablespoon avocado oil
1 + 1 tablespoon butter
1 clove garlic, minced
Juice of 1 LARGE lemon
1 lemon, sliced
Fresh ground sea salt and pepper, to taste

  • Over a medium high heat heat 1 tablespoon butter in large skillet.
  • Coat each fillet with avocado oil and generously season with the fresh ground salt and pepper.
  • When sizzling, add each fillet to hot oil and cook for 5 minutes before flipping and cooking on the other side for 4 more minutes.

 

  • While fillets are cooking melt 1 tablespoon of butter in a small sauce pan.
  • Add garlic, sautéing about 2 minutes.
  • Whisk in lemon juice.
  • Season with salt and pepper.
  • Add lemon slices, cooking until slightly thick.

 

  • Plate fillets and top with sauce.
  • Serve immediately.

Linking up to FULL Plate Thursday.

MOZZARELLA CHEESE STICKS

MOZZARELLA STICKS
12 egg roll wrappers
12 string cheese
avocado or cocnut oil
Marinara sauce

  • Start in the corner of the egg roll wrapper and roll cheese half way.
  • Fold in at the corners
  • Brush remaining open edges with water and continue rolling until well sealed.
  • Heat 1/2 inch of oil to 375˚.
  • Fry sticks a few at a time until golden brown all the way around.
  • Drain on paper towels.
  • Serve with marinara.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

COWGIRL KISSES with RASPBERRY CHIPOTLE SAUCE

COWGIRL KISSES
8 ounces cream cheese
2 tablespoons Foothill Salad Seasoning
1 slice bacon per pepper
Jalapeno Peppers
Raspberry Chipotle Sauce (see below)

  • Mix cream cheese and Foothill Salad Seasoning until well blended.
  • Clean and remove seeds from peppers.
  • Fill peppers.
  • Wrap each pepper with a slice of bacon.
  • Bake or grill over low heat until bacon is crisp.
  • Serve with raspberry chipotle sauce.

RASPBERRY CHIPOTLE SAUCE
1 cup Raspberry Jam
2 tablespoons diced chipotle peppers
2 tablespoons soy sauce
2 tablespoons apple cider or rice wine vinegar

  • Whisk all ingredients until well blended.
  • Chill until ready to serve.
  • Warm before serving.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

SWEET ITALIAN VINAIGRETTE

SWEET ITALIAN VINAIGRETTE

1 tablespoon garlic, minced
1 tablespoon FRESH oregano, minced or 1/2 teaspoon dried
2 tablespoons FRESH parsley, minced or 2 teaspoons dried
1 tablespoon FRESH basil, minced or 1/2 teaspoon dried
1 tablespoon FRESH tarragon, minced or 1/2 teaspoon dried
1 tablespoon sugar
Fresh ground Himalayan Salt, to taste
Fresh ground black pepper, to taste
1 cup apple cider vinegar
1/4 cup white truffle olive oil
3/4 cup avocado oil

  • Add ALL the ingredients into a mason jar.
  • Screw the lid on tightly and shake vigorously.
  • The dressing will keep in the fridge for 2 weeks.
  • Pour over your favorite salad ingredients and enjoy!

NOTE: If using dried herbs make the dressing several hours before you need it so the flavors can absorb into the dressing.

PANZANELLA SALAD

A true Panzanella is made with stale Italian bread, but croutons can be used in a pinch for a quick week night meal. It also calls for prosciutto, but I rarely have that on hand and have found that bacon works just as well for my family. Personally, I do not like olive oil so have substituted avocado oil and butter. You can also adjust the vegatable combinations to what you have on hand and/or your family’s taste palette.  The key is the bread ratio to making this a true Panzanella salad.

At this time of year especially, I have plenty of homemade croutons for the Thanksgiving stuffing making this the perfect time to have this wonderful salad. **I use a combination of sourdough bread and hamburger buns. I tuck away in the freezer all the stale bread for several weeks/months before the holiday season just to have the versatility of flavors.

PANZANELLA SALAD

2 cups stale rustic Italian bread, torn into bite size pieces**
1/8 cup avocado oil
2 tablespoons butter, melted
1 1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup baby spinach
1 cup torn romaine leaves
1/3 cup diced red onion
1 English cucumber, halved and sliced
1/2 pound grape tomatoes, halved
1/4 cup fresh chopped basil
1/2 pound bacon, diced
1/2 – 3/4 cup shredded mozzarella cheese
Pepperoncinis, to taste (optional)

DRESSING          also see alternate VINAIGRETTE BELOW
1/4 cup + 2 tablespoons avocado oil
2 tablespoons Golden Balsamic Vinegar
1/2 teaspoon dried oregano
salt and pepper, to taste

  • Preheat oven to 300°.
  • Combine avocado oil and melted butter.
  • Add bread pieces and toss to coat.
  • Sprinkle with sea salt and pepper and toss again to mix.
  • Arrange bread pieces in a single layer and toast in oven until crisp – about 30 minutes or so.

 

  • In a large skillet brown bacon pieces in a single layer until browned and crisp. Drain. Set aside to cool.
  • Whisk dressing ingredients together until emulsified. Set aside.

 

  • While the bread is toasting prepare vegetables by washing and chopping.
  • In a large salad bowl toss together the spinach, torn romaine, red onion, basil, tomato halves, mozzarella cheese, cooled bacon pieces and cooled toast pieces.
  • Drizzle dressing over salad and toss.
  • Serve immediately.

MARGARITA VINAIGRETTE
3 tablespoons tequila
3 tablespoons fresh lime juice (2 large limes)
2 tablespoons fresh chopped cilantro, chopped
1⁄4 teaspoon ground cumin
1/2 teaspoon sugar
1⁄2 cup avocado oil
fresh ground salt and black pepper, to taste

  • Whisk together all the ingredients except for the avocado oil in a medium-sized mixing bowl.
  • Slowly incorporate the oil into the bowl with a whisk until the mixture becomes emulsified.
  • Season as necessary.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

CUCUMBER POMEGRANATE SALAD

Need a quick, easy and pretty side dish for Thanksgiving?  I have it right here for you!

 

CUCUMBER POMEGRANATE SALAD

1-2 large cucumbers, sliced thin
1 bunch green onions, sliced
1/2 cup pomegranate seeds
Champagne Dressing
  • Arrange cucumbers, green onions and pomegranate seeds on serving plate.
  • Generously salt and pepper.
  • Drizzle dressing over top.
  • Chill.
  • Enjoy!

CHAMPAGNE DRESSING
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
  • Enjoy!