Tag: COOKING THURSDAY

COOKING THURSDAY ~ MEATBALL ENCHILADAS ~ BLOG 365.190C

MEATBALL ENCHILADAS serves 4 adapted from Dempsters 

8 Golden Blend tortillas
1 1/2 cups enchilada or taco sauce
1 1/2 cups shredded Cheddar cheese, divided
24 SMALL prepared cooked meatballs of choice, homemade or pre-prepared
1 cup seasoned black beans, drained and rinsed
2 tablespoons sliced pickled jalapeño peppers (optional)
1 small can green chiles, drained well! Or in August 2 tablespoons FRESH roasted Hatch chiles
1 ripe avocado, halved, pitted, peeled and chopped
2 green onions, thinly sliced
Sour cream, lime wedges and cilantro lime cream

  • Preheat oven to 425°.
  • Grease 13×9-inch baking dish.
  • Spread 1/2 cup sauce in bottom of dish; set aside.
  • In a small bowl combine black beans with chiles and or jalapeños.
  • Sprinkle 1 tablespoon cheddar cheese down the center of each tortilla.
  • Top with 3-4 meatballs and a spoonful of the bean mixture.
  • Roll up tightly and place seam side down in baking dish.
  • Top with remaining sauce and sprinkle with remaining cheese.
  • Bake, uncovered, 20 to 25 minutes or until tortillas are lightly browned and filling is heated through.
  • Garnish with avocado and green onions before serving.

NOTE: If using large meatballs cut them in half.

COOKING THURSDAY ~ SMOKED BEEF BRISKET 2 ways ~ BLOG 365.190A

Smoking meat in your kitchen is easier than you think. I recently bought a NordicWare Kettle Smoker to use indoors! Being a Texas girl Beef Brisket is one of my ALL time favorites and I’m already working on my recipes for next year’s charity BBQ. One of those is my Jailhouse chili which requires some beef brisket so I decided to smoke my own! The first version is marinaded first, which was great flavor, but ended up being my least favorite. 

SMOKED BEEF BRISKET (marinaded) serves 5-6

1 tablespoon Meat Church Texas Sugar BBQ rub
1 clove garlic, minced
2 tablespoons Bragg’s liquid aminos
1 tablespoon jalapeno ketchup
1 tablespoon avocado oil
FRESH ground black pepper, to taste
2 pounds beef brisket, cut in half

  • Score meat diagonally 1/4″ deep.
  • Rub all sides of brisket with BBQ rub. Set aside for 30 minutes.
  • Whisk together ketchup, liquid aminos, oil and pepper together.
  • Brush sauce on both sides of brisket.
  • Wrap meat in wax paper and refrigerate overnight.

 

  • Prepare smoker by adding wood chips of choice. I like apple, peach or cherry.
  • Cover drip pan with aluminum foil to make cleanup easier and place on top of chips.
  • Unwrap meat and place on smoker tray.
  • Open vent 1/4 of the way.
  • Smoke 1 1/2-2 hours at the recommended internal smoker temperature (190°-210° F) or until done using dry smoke method.
  • Rest 5-10 minutes.

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To guarantee A MELT IN YOUR MOUTH TENDER BRISKET FOLLOW THESE TIPS.

SMOKE CLEAN & DRY: Place a water pan in your smoker to stabilize the heat, but DO NOT inject or heavily baste the meat with liquid. This allows the smoke to adhere and the fat to render properly.

THE WRAP: At around 165°, the brisket will hit the dreaded “stall”. This is when the juices & fat of the meat are coming out of the brisket and actually “cooling” the brisket instead of cooking it. The stall at 165° can last 2-5 hours sometimes. By wrapping in butcher paper or foil, you help to break through that stall quicker. I prefer unwaxed butcher paper to foil. Butcher paper allows more smoke into the brisket as it is porous compared to foil. When wrapping your brisket, lathering it with warmed beef tallow all over will help to make it extra moist and tender. It will also amp up the beef flavor.

  • Lay out two pieces of butcher paper so they are slightly overlapping.
  • Warm your beef tallow up slightly, then drizzle it over the butcher paper.
  • Remove the brisket from the smoker, set it onto the butcher paper about 2 feet from one end.
  • Drizzle the brisket with even more beef tallow. 
  • Pull the short end of the butcher paper over the top of the meat, and then fold it underneath.
  • Fold the sides into the brisket, then roll the meat up in the paper until it’s completely wrapped. 
  • Place the wrapped brisket back into the smoker. Be sure that the loose end of the butcher paper is on the bottom so it stays nicely wrapped.
  • Cook another 7+ hours or until the brisket’s internal temperature is anywhere between 202-203º. 

PROBE TENDER: Don’t rely solely on temperature. The brisket is done when a meat thermometer probe glides into the thickest part of the meat with zero resistance—just like a warm knife sliding through butter.

OPTIONAL ~ TEXAS CRUTCH: Once the brisket hits the “stall” (around 165°-170° internal temp), wrap it tightly in peach butcher paper or foil to lock in natural juices while retaining the bark.

THE LONG REST: Pull the brisket and let it rest in a dry cooler (or a warmed oven set to its lowest setting) for at least 2 to 4 hours before slicing. This essential step allows the muscle fibers to relax and the juices to redistribute.

When it is ready to slice, unwrap and begin slicing the brisket right where you made your “against the grain” cut when prepping.

RESULT: This steamy environment allows the meat’s internal temperature to rise more quickly and helps it become more tender. 

HERE A FEW DEFINITIONS TO HELP:

THE STALL: During smoking, meat temperature can plateau (the “stall”) as moisture evaporates from the surface, cooling the meat down. 

WRAPPING: Wrapping the meat in foil or butcher paper creates a sealed environment, trapping steam and moisture. 

TEXAS CRUTCH ~ The “Texas Crutch” is a barbecue technique where meat, typically brisket or pork, is wrapped tightly in aluminum foil or butcher paper during the final stage of smoking to speed up cooking, push through “the stall,” and lock in moisture. This creates a steamy environment that helps tenderize the meat and retain juices, resulting in a more moist and faster cook, though some pitmasters prefer butcher paper for a more traditional bark. 

I don’t or at least didn’t know much about smoking meat, but I DO know that brisket is my favorite BBQ meat and it takes absolutely forever (10-20 hours for a full brisket) to do it well. Being a Texas girl I knew I needed to perfect my technique and work until I came up with the ultimate recipe. In Texas BBQ Brisket that’s been done well is like the Holy Grail of all meats.

PREPPING BRISKET FOR THE SMOKE:

I personally DO NOT like to trim my brisket. It will look more rustic, but I feel that the fat add so much more to the flavor.

MAKE AN AGAINST THE GRAIN CUT BEFORE YOU SMOKE: When the brisket is fully cooked, seeing the grain structure is difficult so while prepping your brisket, make sure to cut a corner of the brisket. This will reveal the grain structure so that you know how you are supposed to cut it when done.

DRY BRINE: After seasoning thoroughly, place that smoked beef brisket in the fridge uncovered overnight or 4-24 hours. That dry brine is key to drying out the outside layer of the brisket to get an amazing bark.

FAT SIDE UP OR DOWN?: Choosing which side to place up depends more on the grill and fire. If you are cooking on a classic offset smoker, it doesn’t really matter. But if you are using a drum smoker, pellet smoker or something where the heat comes from the bottom you should definitely do fat side down. The fat will help “protect” the meat more from the heat this way.

Place the brisket in the smoker with the fat side of the brisket facing the heat. This layer of fat serves as a “protection” layer against the heat. Start checking at 7 hours, adding time as needed. You can check that it’s done with a meat thermometer. The internal temperature of the meat at the thickest point  should be 165-170ºF. 

REST 2 HOURS: If there is one true secret to brisket, it’s RESTING! Place the brisket in a room temperature cooler (slightly opened) or a room temperature oven.

TRIMMING: First, you need to trim the whole brisket. To do so, lay the cold brisket on a cutting board, fat cap side down. Next, trim off any silver skin or pockets of fat with a sharp knife. Remove the large pocket of fat near where the flat and point meet, then square off all sides of your brisket.  Flip the brisket over and carefully remove the fat cap. Be sure that the fat cap side is about 1/4″ thick, then remove most of the fat “flap” located at the top of the brisket.

SEASONING: Rub the brisket generously with kosher salt, black pepper, and optional garlic powder for a basic traditional seasoning or use your favorite preprepared rub. Place the seasoned brisket into the fridge and allow it to dry brine overnight. 

SMOKING: Preheat your smoker to a temperature of 250-265º. I like to use a maple cherry combo for flavor or an oak and peach combo.

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TEXAS SMOKED BEEF BRISKET adapted from OVER THE FIRE serves 8

Prep Time: 1 hour hour
Cook Time: 14 hours hours
Total Time: 15 hours hours

12-15 pounds beef brisket, trimmed
2 1/2 tablespoons FRESH ground sea salt
2 1/2 tablespoons FRESH ground black pepper
2 tablespoons garlic powder, optional
1 cup Beef Tallow, warmed up

  • Season brisket thoroughly.
  • Place your brisket into the fridge to dry brine overnight.

 

  • Preheat smoker for 250-265° with wood chunks or chips choice.
  • Add the brisket on to the smoker fat side towards the heat.
  • Cook the brisket 7-8 hours until it reaches about 165-170° at the thickest and fattiest part.
  • Once it has hit 165°, wrap the brisket in butcher paper.
  • Return the brisket back onto the smoker at 250-265° so that the loose end of butcher paper is on bottom to prevent it from unraveling.
  • Cook 7-8 hours more until the meat hits 202-203°.
  • Rest at room temperature for at least 2 hours before slicing.

COOKING THURSDAY ~ CARNE ASADA MEATBALLS & ARROZ AMARILLO ~ BLOG 365.183D

CARNE ASADA MEATBALLS with ARROZ AMARILLO adapted from The Castaway Kitchen

MARINADE
Juice of 1  lemon
Juice of 1 lime
2 teaspoons fine salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup minced fresh cilantro
1 teaspoon dried oregano
1/2  large onion, small diced
2 cloves garlic minced
2 tablespoons apple cider vinegar
2 tablespoons avocado oil

  • Mix all of the marinade ingredients in a small bowl and let it sit in the fridge overnight or at least one hour.

MEATBALLS
2 pounds chili grind ground beef
1 LARGE egg, slightly beaten
2 tablespoons coconut flour
1 tablespoon bacon fat, melted
FRESH chopped cilantro, for garnish
Sour cream, for garnish

  • When ready to cook, pre-heat oven to 400°.
  • Add the marinade to a large bowl along with the meat, beaten egg, and coconut flour. Mix well.
  • Shape 18-20 2 inch meatballs.
  • Brush with bacon fat.
  • Put meatballs in the oven, center rack for 25 minutes.
  • Prepare rice while meatballs bake.
  • Remove the meatballs from the oven. Keep warm.
  • Increase heat to broil.

ARROZ AMARILLO aka YELLOW RICE
6 cups frozen riced cauliflower or prepared Jasmine rice
1 tablespoon garlic powder
1 teaspoon fine salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
3 tablespoons bacon fat
Extra Fresh cilantro, for garnish

  • Toss the frozen cauliflower or rice with the rest of the ingredients on a lightly greased sheet pan, spreading even.
  • Pop the rice on the top rack.
  • Broil for 5 minutes.
  • Remove from the oven.
  • Serve 3-4 meatballs over the rice.
  • Spoon the pan sauce over everything (yum) and sprinkle with fresh cilantro!

COOKING THURSDAY ~ PEPPERED PARMESAN CHICKEN CAESAR SALAD BOWLS~ BLOG 365.183C

PEPPERED PARMESAN CHICKEN CAESAR SALAD BOWLS

2 cups FINELY shredded Parmesan cheese
FRESH ground tricolor pepper, to taste

  • In a small bowl toss cheese and pepper.
  • Invert a muffin tin on the counter top.
  • Heat a small non-stick 6 inch skillet over medium heat.
  • Evenly sprinkle 1/4 cup cheese mixture over skillet bottom.
  • Cook uncovered 1-2 minutes until bubble and edges are turning golden.
  • Cool off heat for 30-60 seconds.
  • Carefully slide cheese circle over muffin tin to form a bowl.
  • Let cool and repeat with remaining cheese until you have 8 bowls.

4 cups chopped romaine
1 cup grape tomatoes, halved
1 1/2 cups finely chopped chicken
1/2 cup crushed salad croutons, flavor of choice or homemade
1/4 cup Caesar salad dressing

  • In a large bowl toss salad ingredients with Caesar dressing.
  • Serve in cheese bowls.

COOKING THURSDAY ~ FRENCH ONION POTATOES AU GRATIN ~ BLOG 365.183B

FRENCH ONION POTATOES AU GRATIN

4 tablespoons butter
2 LARGE Vidalia onions, halved and sliced thin
Pinch sugar
3 LARGE russet potatoes; peeled, halved and sliced 1/4 inch thick
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped lemon thyme
1/4 cup cream sherry
1/2 cup homemade bone broth, chicken or beef
3 tablespoons WONDRA flour
1 cup heavy cream
1 cup WHOLE milk
Several grinds of FRESH ground nutmeg
6 ounces FRESH grated Gruyere cheese
6 ounces FRESH grated Sharp cheddar cheese
1/4 cup FRESH grated Parmesan cheese

  • Preheat oven to 375°.
  • Oil a deep 9×9 baking dish.
  • In a large skillet over medium-high heat melt 2 tablespoons of the butter.
  • Add onions, sprinkling with pinch sugar, FRESH ground salt and pepper.
  • Cook, stirring occasionally for 20-30 minutes until onions are caramelized.
  • Add cream sherry, broth and thyme, stirring and simmering 15 minutes more until liquid is absorbed and onions are completely caramelized.
  • In another pan melt remaining butter.
  • Add flour and stir to a roux.
  • Add milk and heavy cream, whisking to blend well.
  • Add nutmeg, stirring to combine.
  • Fold in onions, stirring to combine.
  • In a large bowl gently combine sliced potatoes and most of the cheese. Reserve 1 cup for topping.
  • Pour onions over cheese and potatoes, folding together until well blended.
  • Arrange in prepared baking dish.
  • Top with remaining cheese.
  • Bake covered 25 minutes.
  • Uncover and bake 30 minutes more until potatoes are tender and cheese is brown and crisp.

COOKING THURSDAY ~ CHILI MEATBALLS ~ BLOG 365.183A

CHILI MEATBALLS
1 pound chili grind ground beef
1 pound ground pork
1 LARGE egg
1/4 cup WHOLE milk ** see note
1/2 cup GF Panko crumbs
2/3 cup long grain rice
1 + 1 teaspoon chili powder
2 tablespoons butter or avocado oil
15 ounce can fire-roasted tomatoes with juice
2 cups homemade beef bone broth
1/4 cup cream sherry
FRESH ground sea salt and black pepper, to taste
2 LARGE shallots, FINELY minced and divided

  • Gently combine beef and pork.
  • Add egg, Panko crumbs, milk, 1 teaspoon chili powder, 1/2 of the shallots, rice and FRESH ground sea salt and pepper, combining JUST until mixed.
  • Form into large meatballs.
  • Melt butter or oil in a large, deep skillet.
  • Add meatballs, searing 2-3 minutes on each side. Set meatballs aside.
  • Add remaining shallot, searing 1 minute.
  • Add cream sherry, bone broth, remaining chili powder and tomatoes. Bring to SLOW boil.
  • Reduce heat to low.
  • Return meatballs to pan, cover and simmer 1 hour.
  • Serve over mashed potatoes with the gravy.

NOTE:

  • To OOMPH these up a bit I use Carnation Jalapeno condensed milk.
  • Making these smaller also works for using as a tailgating appetizer.

COOKING THURSDAY ~ JAILHOUSE BRISKET CHILI ~ BLOG 365.176D

We LOVE chili!!! What’s not to love! Being a Texas born girl the one thing I learned early on is that chili does NOT have been, but is FULL of rich flavors and LOTS of meat, preferably slow BBQed brisket in my opinion. I took my best chili and combined it with these two recipes from Meat church.com to make my own version of JAILHOUSE CHILI.

The history of the Jailhouse chili is below and it’s good by itself, but one of our favorite cold weather comfort foods is brisket chili. Brisket adds a smokiness plus the brisket breaks down much more quickly. You can’t get much more Texan than adding brisket to your chili! I even add it to my home made BBQ baked beans!

Jailhouse Chili ~ Dallas County Style ~ straight from Dallas County lore.

“Back in 1962, Dallas Morning News columnist Frank X. Tolbert wrote a piece called “That Bowl of Fire Called Chili” for The Saturday Evening Post. It was one of the first times Texas chili got a national spotlight, and folks across the country paid attention. Tolbert got more than 29,000 letters after it ran — proof that people take their bowl of red real serious.

Now here’s where it gets good. In that article, Tolbert shared a chili recipe from a Dallas County sheriff in the 1930s named Smoot Schmidt. This wasn’t some fancy competition chili — this was jailhouse chili. The kind served inside the Dallas County jail system all the way into the early ’60s. Rumor has it former inmates even requested the recipe when they were released. That’s how you know it was legit.

This was old-school Texas chili at its core: beef, chiles, garlic, and cumin. No fluff. No filler. Just bold flavor.

Of course, this being Texas, the story doesn’t end without a little rivalry.

Bill “Billy Goat” Hauck, the sheriff of Bexar County — home of San Antonio, the Tex-Mex capital of the world — took issue with Dallas getting bragging rights. He claimed his jail system produced a better bowl and even joked he ought to arrest Tolbert for suggesting otherwise.

Problem is… Hauck never shared his recipe. So Dallas keeps the credit, the legend lives on, and the debate rolls forward — just like it always has in Texas. Because around here, arguing about chili might be our favorite pastime after eating it.”

JAILHOUSE BRISKET CHILI adapted from Meat Church Jailhouse Chili and Meat Church Brisket chili

2 T beef tallow ~ I use FATWORKS from my local butcher
2 pound chuck roast cut into 1/2 inch pieces after removing most of the fat
2 pounds SMALL diced smoked brisket
1 Vidalia onion, chopped SMALL
1 red/purple onion, chopped SMALL
6 garlic cloves, FINELY minced
7 + 1 cups homemade beef bone broth
2 cans fire roasted diced tomatoes (undrained)
4-5 dried chilis de arbol
8 (6-in.) corn tortillas, chopped (optional)
2 tablespoons Kinders Steak Blend or Cowboy Butter seasoning
3 tablespoons of your favorite chili seasoning
Toppings of choice: chopped onions, shredded cheese, jalapenos, olives… (optional)

  • Boil 1 cup homemade bone broth +2 tablespoons water and pour into a bowl over your chilies de arbol. Let steep for 10 minutes. Once the chilies are soft, chop finely and set aside.
  • Toss the meat to season evenly with Steak Blend or Cowboy Butter.
  • Add the beef tallow to a LARGE Dutch oven set to medium high heat.
  • Brown the meat in batches, making sure not to overcrowd the pan.
  • With a slotted spoon remove meat to a large mixing bowl, make sure to leave all the fat and goodies in the pan.
  • Add the onion to the pan, sautéing for 5-7 minutes on medium heat until browned.
  • Add garlic, chilis de arbol and Texas chili seasoning and cook for two minutes or until fragrant.
  • Add tomatoes and the remaining 7 cups of beef broth.
  • Return the beef and any of its liquids the the Dutch oven. Add the chopped corn tortillas if using.
  • Periodically stir and break up meat pieces as they fall apart.
  • Bring to a boil and reduce to a simmer for 3 hours until liquid has reduced and thickened.

NOTES:

  • Cornbread is great, but FRESH tortillas add a little something to chili as an alternative to the cornbread.
  • As an alternative you can smoke the chili at 250 for 8 hours using your favorite hardwood or use a slow cooker 6 – 8 hours on low, stirring periodically.
  • I often use leftover SMOKED BEEF BRISKET to speed things up.

COOKING THURSDAY ~ BAKERY STYLE RAISIN BRAN MUFFINS ~ BLOG 365.176C

Years ago when I had a very long daily commute I would often stop at a Coffee Bean & Tea Leaf mid trip for a coffee and bran muffin. They had the most amazing bran muffins and I have spent years trying to get this recipe just right and have finally done it!! They are moist and chewy with bursts of juiciness from the plump raisins.

BAKERY STYLE HONEY RAISIN BRAN MUFFINS Yields 12 muffins

HONEY GLAZE
5 tablespoons packed brown sugar
5 tablespoons butter, melted
2 tablespoons QUALITY honey
2 teaspoons water
pinch kosher salt

  • Whisk together granulated sugar, brown sugar, honey, melted butter, water and pinch of salt. Set aside.

MUFFINS
1 cup AP flour
1 cup oat bran or wheat bran, they are interchangeable, but I prefer oat bran
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
⅓ cup packed brown sugar
¼ cup QUALITY honey
2 tablespoons molasses unsulphured
1 cup golden rum soaked raisins
¼ cup avocado oil
1 LARGE egg, room temperature
¼ cup water
2 tablespoons heavy cream
1 ½ – 3 teaspoons orange zest

  • Preheat your oven to 350°.
  • Spray muffin tin well with Baker’s Joy.
In a separate bowl whisk together flour, bran, salt, baking powder, and baking soda until combined. Set aside. 
In another bowl mix together brown sugar, honey, molasses and oil until smooth.
  • Add egg, water, heavy cream and orange zest.
  • Slowly add your dry ingredients with a mixer on low speed until mixed.
  • Fold in raisins

ASSEMBLY

  • Stir glaze.
  • Add 2/3 of a tablespoon of glaze into bottom of each muffin cup, spreading it around and up the sides, this will ensure that distribution of the glaze is even and gets all over that muffin!
  • Fill muffin cups 2/3 full of batter. DO NOT OVER FILL!
  • Place muffin tin on baking sheet in case of overflow.
  • Brush tops with any remaining glaze.
  • Bake 20 minutes until toothpick inserted comes out clean or with a few moist crumbs.
  • Lay a parchment paper over your cooling rack.
  • Immediately invert muffin tin onto parchment paper to release the muffins.


BAKERY STYLE LEMON POPPY SEED MUFFINS ~ BLOG 365.176B

BAKERY STYLE LEMON POPPY SEED MUFFINS Yields 12 muffins

MUFFINS
3 cups AP flour
1 cup sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup plain whole milk yogurt
Juice of 1 LARGE lemon
1 1/2 tablespoon grated lemon zest
2 LARGE eggs
8 tablespoons unsalted butter, melted and cooled

  • Adjust oven rack to middle position and heat oven to 375°.
  • Grease muffin tin or Lin with papers.
  • Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
  • In another bowl, whisk together the yogurt, lemon zest, and eggs until smooth.
  • Gently fold yogurt mixture into flour mixture JUST until combined.
  • Fold in melted butter. DO NOT OVER MIX – if you do muffins will be dense.
  • Divide batter evenly among prepared muffin cups.
  • Bake 20-25 minutes until golden brown and toothpick inserted in the center comes out clean, rotating muffin tin halfway through baking.

GLAZE
1/4 cup sugar
1/4 cup FRESH lemon juice
coarse sugar for sprinkling, optional

  • While muffins are baking, simmer sugar and lemon juice together 3-5 minutes in a small saucepan over medium heat until it turns into a light syrup.
  • Remove muffin tin to a wire rack.
  • Brush with lemon syrup.
  • Sprinkle with coarse sugar.
  • Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.

COOKING THURSDAY ~ EDDIE & JOY’S ORANGE CHICKEN ~ BLOG 365.176A

This is a compilation of two separate antique recipes that I combined and brought into the 21st century. It was a HUGE hit with my family!

EDDIE and JOY’s ORANGE CHICKEN

2 tablespoons butter
2 pounds boneless, skinless chicken breast, cut into large pieces
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
12 ounces orange juice concentrate
1/2 cup homemade chicken bone broth
1/2 cup cream sherry
2 tablespoons Bragg’s Liquid Aminos
3 tablespoons brown sugar
2 cloves garlic, FINELY minced
1 LARGE shallot, FINELY chopped
2 teaspoons FRESH grated ginger or 1 teaspoon Garden Gourmet ginger paste
1 tablespoon FRESH chopped lemon thyme
1 orange, halved and sliced

  • Combine orange juice, bone broth, cream sherry, liquid aminos and brown sugar in large sauce pan, heating to combine until sugar is dissolved and heated through.
  • Melt butter in large skillet.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Dredge lightly in WONDRA flour.
  • Quickly sear chicken pieces on all sides. Set chicken pieces aside. Keep warm.
  • Add shallots, garlic and thyme to pan, cooking a couple minutes until shallots are soft and garlic is fragrant.
  • Add sauce and rice to pan, slow simmering 10-15 minutes until rice is tender and sauce is slightly reduced and beginning to thicken.
  • Nestle chicken and orange pieces into pan, simmering 5-10 minutes more to heat through.
  • Serve immediately.

COOKING THURSDAY ~ BANANA BREAD CINNAMON ROLLS ~ BLOG 365.169D

BANANA BREAD CINNAMON ROLLS Yield: 12 rolls
Prep Time: 1 hour
Rise Time: 2 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

DOUGH
4 cups AP flour
1/3 cup packed light brown sugar
2 1/4 teaspoons Rapid Rise yeast
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup milk
6 tablespoons unsalted butter
2/3 cup mashed overripe banana

  • In a large bowl combine 2 cups of the flour, brown sugar, yeast, cinnamon and salt in a bowl, mixing to combine.
  • In a microwave safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, BUT NOT HOT! If it is too hot you’ll kill the yeast and it won’t rise.
  • Add the warm milk and butter along with the mashed banana to the flour mixture.
  • Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.
  • Scrape down the bowl and add 1 more cup of flour, beating until combined.
  • Add the remaining 4th cup of flour a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
  • Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth – until you can stretch a piece of dough out between your fingers without it breaking. YAY this means the gluten has completely developed!
  • Transfer the dough to an oiled bowl and cover with a tea towel in a warm place to let rise 1 hour or until the dough has doubled in size.

FILLING
1/4 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
Pinch of salt

  • Make the filling while the dough rises. Combine the brown sugar, cinnamon, and salt together in a small bowl and mix well. Set aside.

ASSEMBLY for BAKING

  • Once the dough has risen, roll it out into an 18X12 inch long rectangle on a well floured surface.
  • Spread the butter for the filling all the way to the edge of the dough.
  • Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
  • From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
  • Use floss or a sharp knife to cut the dough into 12 even rolls.
  • Place the rolls in a 9×13 inch baking dish oiled and lined with parchment paper.
  • Cover loosely with a tea towel and allow to rise for another hour until doubled in size and puffed up.
  • Bake the cinnamon rolls at 350° for 30 minutes or until they are golden brown and no longer doughy.
  • Allow to cool.

FROSTING
1/3 cup unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
2 cups powdered sugar
2 teaspoons ground cinnamon
1 tablespoon WHOLE milk
1 teaspoon PURE vanilla extract
pinch of salt

  • While the rolls cool, make the frosting.
  • Combine the cream cheese, butter, powdered sugar, milk, salt and vanilla extract on low speed, gradually increasing to high until light and fluffy.
  • Spread the icing evenly over the slightly warm rolls.
  • Enjoy!

 

COOKING THURSDAY ~ALFREDO CORN ~ BLOG 365.169C

There is nothing better than fresh, sweet summer corn. But, how many times do you want corn on the cob? This is a fresh take that lends a slightly Italian flair for a “creamed” corn. Add some extra FRESH ground black pepper and Pecorino for a Cacio e pepe sill feel and taste.

ALFREDO CORN
2 tablespoons unsalted butter, cut into pieces
FRESH ground sea salt and black pepper
2 cups FRESH corn kernels (2 ears)
2 teaspoon cornstarch
1/2 cup WHOLE milk
1 cup FRESH grated Parmesan cheese

  • Melt butter in a large skillet over medium heat.
  • Add FRESH ground sea salt and pepper, swirling to blend.
  • Add corn and cook 2-3 minutes until tender.
  • Whisk together milk and cornstarch. Add to pan, cooking JUST until mixture thickens and clings to the corn.
  • Remove from heat and add Parmesan cheese, stirring until melted and smooth.
  • Season to taste.
  • Serve immediately.

NOTE: FRESH corn is always best, but this works well with a quality thawed and drained frozen corn or even Green Giant WHITE SHOEPEG corn also.