Tag: COOKING THURSDAY

COOKING THURSDAY ~ NELLIE’S ROAST CHICKEN aka GRAM’S TRASH DAY ROAST CHICKEN & BRINED GARLIC BROWN SUGAR WEEKNIGHT CHICKEN ~ BLOG 365.288B

Many of you probably remember me talking about Nellie’s Deli here in town and how wonderful her food always was. The day she retired was a sad day here. Fortunately, for me we’re friends and who I crave her food I just make it from one of her recipe books I bought at her clearance sale or text her for tips. As I was reading through Nellie’s recipe I realized it was almost identical to grams old recipe.

NELLIE’S ROAST CHICKEN aka GRAM’S TRASH DAY ROAST CHICKEN

1 LARGE stewing, roasting chicken
1/2 cup melted butter
3 tablespoons QUALITY Italian seasoning (see note)

STOCK/BRINE
1 cup dark brown sugar
1 cup Himalayan pink salt
1/2 cup tricolor peppercorns
Veggie scraps – carrot pieces, celery pieces, quartered onions, 1 bunch chopped parsley, 1 bunch chopped cilantro, 6-8 cloves smashed garlic as well as anything else in the veggie drawer that’s beyond it’s crispness and ready for the compost.

  • Combine everything in a LARGE stock pot.
  • Bring stock to a SLOW simmer for 3-4 hours or more.
  • Let cool for 1 hour.

 

  • Add 2 1/2 gallons of stock to 5 gallon bucket.
  • Submerge chicken. If stock is extremely warm, use ice to shock chciken.
  • Refrigerate and brine for 24 hours.

 

  • Preheat oven to 350°.
  • When ready to roast, drain chicken and pat dry.
  • Pour butter over chicken and rub into all the crevices.
  • Sprinkle with the Italian seasoning.
  • Roast 1 3/4 hours until cooked through.

NOTE: You can use Garden Gourmet Italian herbs. When using, whisk into the melted butter before rubbing the chicken.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Just a few simple ingredients and you have a simple weeknight meal that tastes so good that I guarantee your family will be begging for this dish all the time because it is so full of flavor! The brown sugar adds a hint of sweetness, but is also one of the key ingredients to the caramelization that makes this chicken so delectably sweet AND savory. The brining before hand and the baking at high temperature adds a tenderness that also helps keep it super juicy.

BRINED GARLIC BROWN SUGAR CHICKEN

BRINE
1/4 cup kosher salt
4 cups warm water

  • Combine the salt and warm water in a shallow baking dish and stir it gently until the salt is dissolved.
  • Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. You can brine for longer, but no longer than 2 hours as the chicken will turn mushy.

SUGAR RUB
4 cloves garlic, FINELY minced
4 tablespoons brown sugar
FRESH ground sea salt and black pepper

4 medium sized chicken breasts, pounded to an even 3/4 -1 inch thickness
1 tablespoon butter, melted

  • Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
  • Preheat oven to 425°.
  • Place the chicken breasts in a single layer in a large baking dish.
  • Brush both sides evenly with the melted butter.
  • Combine brown sugar, minced garlic, salt and pepper into a well combined rub.
  • Rub each chicken breast.
  • Bake for 18 -20 minutes, or until surface is golden and internal temperature is 165°.
  • Serve warm, garnished with parsley, if desired.

NOTE: Substituting boneless pork chops for the chicken is a tasty alternative.

COOKING THURSDAY ~ ZUCCHINI CRISP aka MOCK APPLE CRISP ~ BLOG 365.288A

ZUCCHINI CRISP aka MOCK APPLE CRISP

ZUCCHINI MIX
7 cups zucchini peeled, cubed, remove excess seeds
⅓ cup lemon juice
½ cup granulated sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon

  • Preheat oven to 375°.
  • Grease a 9×13 baking dish with nonstick spray.
  • In a large bowl, combine the first five ingredients; toss to coat.
  • In a large skillet, over medium-low heat, cook zucchini and lemon juice 10 minutes until zucchini is JUST tender.
  • Remove from heat and cool.

CRISP TOPPING
1 cup PACKED brown sugar
½ cup butter, softened
1 cup WONDRA flour
1 cup old-fashioned oats
1 teaspoon QUALITY cinnamon

  • Whisk together the flour and sugar in a large bowl.
  • Cut in cold butter until mixture is crumbly and resembles pea size coarse crumbs.
  • Stir 1/2 cup of the flour mixture into zucchini, stirring to coat well.
  • Press 1/2 of remaining crust mixture into baking dish.
  • Spread zucchini mixture over crust in pan.
  • Crumble remaining crumb mix over top and sprinkle with cinnamon.
  • Bake 35-40 minutes until golden brown.
  • Serve warm with ice cream. Enjoy!


COOKING THURSDAY ~ MILLION DOLLAR SPAGHETTI CASSEROLE ~ BLOG 365.281C

What happens when spaghetti meets lasagna? You get the perfect comfort food ~ million dollar spaghetti casserole! Tender pasta tossed in a hearty meat sauce and layered with four cheeses and then baked to golden brown perfection.

MILLION DOLLAR SPAGHETTI CASSEROLE

SAUCE
2 teaspoons avocado oil
1 pound lean ground beef
1/2 pound mild Italian sausage, casings removed
1/2 cup THINLY sliced celery
1/2 cup FINELY diced carrots
1/2 cup onion, FINELY chopped
2-3 cloves garlic, FINELY minced
1 tablespoon Garden Gourmet Italian herbs
3 cups marinara sauce
1 cup tomato sauce
FRESH ground sea salt and black pepper, to taste

  • Warm the oil in a large skillet over medium high heat.
  • Add the ground beef and Italian sausage to the pan.
  • Season with salt and pepper to taste.
  • 
Cook the meat for 3 minutes, breaking it up into small pieces with a spoon or spatula.
  • Add the diced onion, celery and carrots to the pan, cooking for 5 more minutes or until meat is browned, cooked through and the veggies are tender.
  • Add the garlic and Italian seasoning to the pan and cook for 30 seconds.
  • Add the marinara sauce and tomato sauce stirring to combine.
  • Bring the sauce to a simmer for 5 minutes or until slightly thickened.

CHEESE FILLING
15 ounces ricotta cheese
8 ounces cream cheese, softened
1/3 cup FRESH GRATED Parmesan cheese
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon Italian seasoning

  • Place the ricotta, cream cheese, Parmesan, salt, pepper and Italian seasoning in a bowl.
  • Stir until well combined.


ASSEMBLY
16 ounces spaghetti, prepared per package directions
1/4 cup butter cut into thin slices
2 cups shredded mozzarella cheese
2 tablespoons FRESH chopped parsley

  • Preheat the oven to 350°.
  • Coat a 9×13 baking dish with cooking spray.
  • Toss the cooked spaghetti with the sauce.
  • Arrange half of the butter on the bottom of the dish, then place half the spaghetti on top.

  • Spread the cheese layer on top of the pasta, then place the remaining half of the pasta on top.

  • Arrange the remaining half of of the butter on top of the dish.

  • Sprinkle the shredded cheese over the top.

  • Bake covered for 20 minutes, then uncover and bake for another 15-20 minutes or until pasta is bubbly and cheese is melted and browned.
  • Sprinkle with parsley.
  • Let stand for 5-7 minutes, then serve in lasagna sized pieces.

COOKING THURSDAY ~ GRAM’S OLD FASHIONED APPLE CRISP ~ BLOG 365.281B

This is one of those recipes that could be made with any flavor you like, but grams always made it with apples. If you have the time, sauteing the apples from FRESH tastes the best, but COMSTOCK canned works really well in a pinch.

GRANNY’S OLD FASHIONED APPLE CRISP

Total: 1 hr 5 minutes Active: 20 minutes Yield: 10+ servings

TOPPING
1 cup all purpose flour
1 cup quick cooking oats 
1 cup packed brown sugar 
1/2 cup chopped toasted walnuts or pecans
1/4 teaspoon baking powder 
1/4 teaspoon baking soda 
Pinch kosher salt 
8 tablespoons salted butter, melted 
Three 20-ounce cans apple pie filling (SEE NOTE)
1 tablespoon QUALITY cinnamon (I use Red Ape)
Vanilla ice cream or whipped cream, for serving

  • Preheat the oven to 350°.
  • Mix the flour, oats, brown sugar, pecans, baking powder, baking soda and salt in a medium bowl until well blended.
  • Stir constantly while drizzling in the melted butter until well combined. Set aside. 

ASSEMBLY

  • Stir cinnamon into apple pie filling gently until well mixed.
  • Pour the apple pie filling into a 9-by-13-inch baking dish.
  • Spoon the topping evenly over the top.
  • Bake 40-45 minutes until golden and crisp, 40 to 45 minutes.
  • Serve warm, topped with vanilla ice cream or whipped topping.

NOTES: I often make my own filling instead of the canned filling from gram’s recipe. And, when I do I add golden raisins that have been soaked in rum 🙂

COOKING THURSDAY ~ SWEDISH MEATBALLS aka SVENSKA KOTTBULLAR ~ BLOG 365.281A

Svenska Kottbullar directly translate to Sweidsh Meatballs” that are a blend of pork and beef blended with the perfect amount of spices. I have loved a good Swedish meatball since long before IKEA sold them at every check out. Make these your own. I often add FINELY diced red pepper, FINELY diced shallots and Beech mushrooms.

Swedish meatballs are a Christmas tradition in many families. Personally, we like to double or even triple the recipe and serve it directly from the slow cooker. Leftover meatballs are even better the next day!

SWEDISH MEATBALLS (SVENSKA KOTTBULLAR) serves 6
2 slices stale day-old white bread, crumbled
½ cup heavy cream
1 tablespoon butter
1 small onion, minced
⅔ pound ground beef
⅓ pound FINELY ground pork
1 LARGE egg
1 tablespoon brown sugar, optional
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground ginger, optional
1 tablespoon butter
¼ cup chicken broth
3 tablespoons AP flour, as needed
2 cups beef broth, as needed
1 cup sour cream

  • Preheat the oven to 350°.
  • Place bread crumbs into a small bowl.
  • Mix in cream and allow to stand 10 minutes until crumbs absorb the cream completely.
  • Melt 1 tablespoon butter in a skillet over medium heat.
  • Add onion, sautéing 10 minutes or so until light brown. Transfer onion to a mixing bowl.
  • Add ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl.
  • Gently fold in the bread crumb and cream mixture.
  • Melt 1 tablespoon butter in a large skillet over medium heat.
  • Pinch off about 1 ½ tablespoons meat mixture per meatball; form into balls.
  • Place meatballs into the skillet and cook, turning often, until browned, about 5 minutes. Insides of meatballs will still be pink.
  • Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
  • Bake 40 minutes until meatballs are tender, about 40 minutes.
  • Remove meatballs to a serving dish.
  • Pour pan drippings into a saucepan over medium heat.
  • Whisk flour into drippings until smooth.
  • Gradually whisk in enough beef broth to total about 2 ½ cups liquid.
  • Bring gravy to a simmer, whisking constantly for 5 minutes, until thickened.
  • Just before serving, whisk in sour cream.
  • Season with salt and black pepper.
  • Serve gravy with meatballs.

COOKING THURSDAY ~ COWBOY STEAK & WHISKEY BUTTER ~ BLOG 365.274B

From the old magazine files I found this fun summer recipe from an old 2017 Midwest Living magazine.

COWBOY STEAK & WHISKEY BUTTER

WHISKEY BUTTER ~ Makes about 1 cup
1 cup (2 sticks) unsalted butter, softened
1/4 cup FINELY chopped shallots
1 tablespoon snipped fresh parsley
1 tablespoon QUALITY whiskey
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

  • In a medium bowl combine the butter, shallots, parsley snips, whiskey, 1/2 teaspoon Dijon mustard, Worcestershire sauce, FRESH ground sea salt and black pepper, to taste.
  • Cover and chill until ready to serve.

NOTES:

  • Store the remaining Whiskey Butter in the refrigerator for up to 1 week or freeze for up to 3 months.
  • Store the remaining rub in a covered container at room temperature for up to 3 months.

RUB
1 tablespoon packed brown sugar
1 tablespoon ground chile pepper powder
1 tablespoon ground chipotle chile pepper
1 ½ teaspoons smoked paprika
1 ½ teaspoons ground white pepper
1 teaspoon freshly ground black pepper

  • Combine the sugar, chile pepper powder, chipotle chile pepper, paprika, white pepper and black pepper in a small bowl.

STEAKS
2 1 pound bone-in beef ribeye steaks, cut 1 inch thick
2 teaspoons avocado oil
Snipped fresh parsley (optional)


  • Trim fat from steaks.
  • Brush both sides of steaks with oil.
  • Sprinkle about 1 tablespoon of the rub evenly over both sides of steaks; rub in with your fingers. Set aside for an hour.
  • Grill to desired doneness.
  • Rest 5-10 minutes.
Spoon Whiskey Butter onto steaks.
  • Sprinkle with parsley.

COOKING THURSDAY ~ FONTINA STUFFED PORK CHOPS with MASHED POTATOES & ONION SAUCE~ BLOG 365.274A

FONTINA STUFFED PORK CHOPS with MASHED POTATOES & ONION SAUCE
Adapted from BIG OVEN 

CHOPS
4 tablespoons, unsalted butter, divided 2 + 1 + 1
1 LARGE onion, thinly sliced
1-2 cloves garlic, FINELY minced
1 teaspoon FRESH thyme leaves
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
4 LARGE, THICK bone-in, center cut, pork chops
1 cup FRESHLY shredded Fontina cheese

  • Heat 1 tablespoon unsalted butter in a large nonstick skillet over medium heat.
  • Add onions, cooking and stirring occasionally 15-20 minutes, until lightly caramelized.
  • Stir in garlic, thyme leaves, paprika and FRESH ground sea salt and black pepper, to taste.
  • Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat: set aside.

 

  • Using a paring knife, cut a 2-inch slit in sides of pork chops, creating a pocket, cutting to the bone.
  • Stuff each with 1/4 cup shredded fontina cheese and 1 tablespoon onion mixture.
  • Set aside remaining onion mixture for later use.

 

  • Preheat oven to 375°.
  • Heat 1 tablespoon butter in nonstick skillet over medium-high.
  • Sprinkle both sides of pork chops evenly with FRESH ground sea salt and black pepper, to taste.
  • Cook stuffed pork chops 2 at a time in skillet, 3 minutes per side undisturbed, until golden brown on each side. Add more butter before adding more pork chops.
  • Transfer chops to a wire rack set inside a rimmed baking sheet.
  • Transfer baking sheet to preheated oven and bake pork about 18-22 minutes.
  • Remove from oven, let rest 10 minutes.

POTATOES
2 pounds Russet potatoes, peeled and cut into 2-inch pieces
1/4 cup WHOLE milk
1/4 cup sour cream
1 cup FRESHLY shredded Fontina cheese
5 tablespoons unsalted butter, divided 4 + 1 tablespoons
FRESH ground sea salt and black pepper, to taste
1 cup homemade chicken stock
1 tablespoon apple cider vinegar

  • While pork chops bake add potatoes to a large saucepan and cover with cold water. Bring to boil over medium-high and simmer until tender, about 15 minutes. Drain and return potatoes to saucepan.
  • Stir in milk, sour cream, Fontina cheese, butter, FRESH ground sea salt and black pepper, to taste until combined.
  • Mash to desired consistency.
  • Cover to keep warm.
  • Add 1 cup chicken stock and remaining onion mixture to skillet over medium.
  • Cook 5-6 minutes, stirring often, until slightly reduced.
  • Remove from heat, and stir in apple cider vinegar and remaining 1 tablespoon of butter.

ASSEMBLY

  • Plate pork chops and mashed potatoes.
  • Top with onion sauce and sprinkle with fresh thyme leaves.

COOKING THURSDAY ~ GRILLED CHICKEN ENCHILADAS ~ BLOG 365. 267C

Cheesy, savory, ooey gooey, sweet and spicy and more importantly super easy to prepare make these chicken enchiladas comfort food that will leave you craving more! Grilling the meat and cooking enchiladas directly on the grill adds a smokey flavor that’s hard to resist.

Make the filling your own by adding fire roasted corn, black beans or ????

GRILLED CHICKEN ENCHILADAS

1 pounds chicken thighs
2 tablespoons taco seasoning
8-10 flour taco sized tortillas
2 cups red chile enchilada sauce
2 cups shredded cheese Mexican blend
Sour cream, for serving
Chopped cilantro, for serving
FRESH cut lime wedges, for serving
FRESH crumbled
Cotija cheese, for serving

  • Season both sides of the chicken thighs with taco seasoning.  

  • Heat grill to 450° direct heat. 
  • Grill chicken 4-5 minutes per side getting a good sear on each side until cooked through.
    Once the chicken is off the grill and has rested 5-10 minutes, chop it up into very small pieces.

  • In a large bowl, mix together the chopped chicken, half of the shredded cheese and 1 1/4 cups of the enchilada sauce.
  • Add a spoonful of the grilled chicken filling to each tortilla and roll it up. 
  • Spread 1/4 cup enchilada sauce on bottom of baking pan.
  • Place each piece seam side down onto sauce.
    Spread any extra filling over the the enchiladas.  

  • Pour the remaining enchilada sauce over top.
  • Generously cover with remaining shredded cheese.

  • Lower heat and place pan on the grill cooking 20-25 minutes until sauce bubbles and cheese is completely melted and golden brown.
  • Serve with garnishes.

NOTE:

  • Green sauce easily substitutes for the red sauce. Sometimes we use a combination of both sauces 🙂
  • Chicken thighs make for a juicier texture.

COOKING THURSDAY ~ SMOKEY BAKED BEANS ~ BLOG 365.267B

SMOKEY BAKED BEANS

1/2 pound bacon, chopped into small pieces
1 medium onion, FINELY chopped
2 cloves garlic, FINELY minced
2 cans navy beans, drained and rinsed
12 ounce can dark beer
1/2 cup plain ketchup (jalapeno flavor optional)
1 tablespoon chili powder
Pinch cayenne pepper
1/4 cup PACKED brown sugar

  • Heat a LARGE deep skillet over medium heat.
  • Add bacon, cooking JUST until turning crispy.
  • Add onion and garlic, sautéing 2-3 minutes.
  • Stir in beer, ketchup, brown sugar, chili powder and cayenne pepper until well mixed.
  • Fold in beans.
  • Simmer 15 minutes or so until sauce thickens and clings to the beans.

COOKING THURSDAY ~ BLUEBERRY BOUNTY CAKE ~ BLOG 365.267A

From grams old magazine scraps I found a recipe for Blueberry Bounty cake. I wondered where the term “BOUNTY” came from and going down the rabbit hole I found that the “BOUNTY” description comes from the moist, golden, butter rich cake packed tightly with a generous “bounty” of FRESH juicy blueberries!

BLUEBERRY BOUNTY CAKE
CAKE
1 1/2 cups butter (3 sticks), softened
1 3/4 cups sugar
4 LARGE eggs
1 tablespoon lemon zest (grated peel)
2 teaspoons PURE vanilla extract
3 cups CAKE flour
2 /12 teaspoons baking powder
1/4 teaspoon salt
1 cup lemonade
1 1/2 cups FRESH small wild blueberries

  • Preheat oven to 350°.
  • In a large bowl beat butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in lemon zest and vanilla.
  • Whisk together the flour, baking powder and salt.
  • Add flour mixture to creamed mixture alternately with lemonade, beating well.
  • Gently fold in blueberries.
  • Pour into a greased and floured tube pan.
  • Bake 45 to 50 minutes or until a toothpick comes out clean.
  • Cool 20 minutes before removing from pan and cool.

SAUCE
2 teaspoons cornstarch
1/4 cup sugar
Juice of 1 LARGE lemon + enough water to make 1/4 cup
1 cup FRESH small wild blueberries

  • In a small saucepan, combine cornstarch and sugar.
  • Stir in lemon juice and water until smooth.
  • Add blueberries and bring to a SLOW boil over medium heat, stirring constantly. Cook until thickened.
  • Serve warm with cake.

NOTES:

  • Cake flour will make a lighter, fluffier cake. But in a pinch, you can use AP flour instead of cake flour. Make sure to remove 2 tablespoons from each cup.
  • If using frozen berries, DO NOT THAW!! Toss frozen berries with a bit of cake flour before folding into the batter.

COOKING THURSDAY ~ HAWAIIAN CHICKEN BOWLS ~ BLOG 365.260D

Think beach side island vibes in paradise and this recipe will take you there! There’s something so enticing about feeling that ocean breeze and the scent of grilled chicken mixing with the tangy sweetness of pineapple dancing in the air to make you think and feel tropical warmth no matter what time of year you make this dish.

HAWAIIAN CHICKEN BOWL adapted from WEEK NIGHT DISHES 

1 pound boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
1 tablespoon avocado oil

  • In a large skillet over medium-high heat, heat the oil.
  • Add the chicken and cook3-4 minutes per side until browned on all sides and fully cooked through.
  • Remove and set aside.

1 cup canned pineapple chunks, drained and juice reserved
1/2 red onion, sliced thin, divided
1/2 cup diced red bell pepper

  • In the same skillet, add a splash of the reserved pineapple juice and toss in the pineapple chunks, half the red onion and the red bell pepper, sautéing 3–4 minutes until slightly caramelized and softened.

2 cloves garlic, minced
1/4 cup Bragg’s liquid aminos
2 tablespoons QUALITY honey
1 tablespoon cornstarch
1/4 teaspoon ground ginger

  • In a small bowl, whisk together the liquid aminos, honey, garlic, ginger, 2 tablespoons of reserved pineapple juice and cornstarch until smooth.
  • Pour this into the skillet with the pineapple and veggies, stirring constantly 2-3 minutes until thickened.

2 cups cooked jasmine or brown rice
Reserved 1/2 red onion, sliced thin
1 small bunch green onions, sliced
Thinly shredded carrots, for garnish
Chopped parsley, for garnish
1 tablespoon sesame seeds, for garnish

  • 
Return the chicken to the pan and stir to coat with the sauce.
  • Simmer for another minute or two, letting all the flavors come together.

  • Scoop warm rice into bowls.
  • Top with the chicken-pineapple mixture.
  • Sprinkle with green onions, reserved red onion slices and sesame seeds if desired.

NOTES:

  • I often substitute Yakisoba noodles for the rice.
  • I also like to use tenders and cook them before cutting into chunks.