Category: COOKING THURSDAY

LEMON BUTTER CHICKEN PARMESAN ~ BLOG 365.357

LEMON BUTTER CHICKEN PARMESAN yields 4 servings

4 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 cup AP flour
3 LARGE eggs
3/4 cups FINELY grated Parmesan cheese
3/4 cup homemade chicken stock
4 tablespoons butter
1 LARGE lemon, sliced
1/3 cup white wine
1/2 tablespoon dried parsley

  • Preheat oven to 350°.
  • Melt butter and avocado oil together in a large ovenproof skillet over medium heat.
  • Set up a dredge station with the flour in one bowl, eggs in another and the cheese in a third bowl.
  • Tenderize the chicken if necessary.
  • Dredge chicken breasts through the flour and then dunk it in the egg, draining off excess egg mixture before dredging in the cheese.
  • Add chicken pieces to skillet without crowding and sear 2-3 minutes per side.
  • Melt the butter in a small sauce pan.
  • Add lemon juice and lemons, discarding all seeds.
  • Add white wine and parsley, allowing mixture to come to a SLOW boil.
  • Whisk in chicken stock and pour entire mixture over chicken breasts in the skillet.
  • Cover and bake for about 20 minutes.
  • Serve with pasta or rice.

COOKING THURSDAY ~ ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS ~ BLOG 365.352

Butternut squash is the star of this creamy, earthy soup and is brightened up with the addition of a sweet, tart cranberry coulis.

ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS

COULIS
1 bag cranberries
12 ounces pomegranate juice
+/- 1/2 cup sugar
Zest of 1 LARGE orange

  • Place the cranberries, juice and sugar into a saucepan over medium heat. 
  • Bring to a SLOW boil and cook, stirring occasionally until the cranberries burst and the mixture starts to thicken. 
  • Run through the fine sieve of a food mill placed over a bowl, discarding the solids or puree in a food processor and then press the mixture through a fine sieve to remove any solids. 
  • Set aside.

SOUP
1 LARGE (2-3 pounds) butternut squash
4 + 2 tablespoons butter
1 small bag baby carrots
3 tablespoons avocado oil
1 LARGE onion, small chopped
3 garlic cloves, FINELY minced
4 cups homemade chicken broth
1 tablespoon PURE maple syrup
+/- 1 cup brown sugar
FRESH ground nutmeg, to taste
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick spray.
  • Prick squash several times with a fork and place in the center of the baking sheet.
  • Melt 4 tablespoons butter in 8×8 baking dish.
  • Add carrots and season with FRESH ground sea salt and black pepper.
  • Roast squash and carrots for 1-1 1/2 hours until tender.
  • Remove from oven and cool ALMOST completely enough to handle, then peel away skin from the squash and discard.
  • In a large saute’ pan melt 2 tablespoons butter and avocado oil together.
  • Saute’ onions and garlic 5-7 minutes until softened.
  • Add squash pieces, carrots and chicken broth.
  • Use an immersion blender to puree until creamy and blended. Add more broth if necessary to get to desired consistency.
  • Bring to a simmer and cook 10-15 minutes until desired consistency is reached.
  • Stir in brown sugar, maple syrup and nutmeg.
  • Season to taste with salt and pepper.
  • Add a sprinkle of brown sugar.
  • Add a drizzle of the cranberry puree. Use a knife or chopstick to swirl a bit.

COOKING THURSDAY ~ BROWNED POTATO LOAF ~ BLOG 365.345C

BROWNED POTATO LOAF

3 tablespoons butter
3 tablespoons WONDRA flour
1 cup WHOLE milk
4 small baked potatoes
FRESH ground salt and pepper, to taste
1 tablespoon chopped parsley
2 tablespoons melted butter
1/2 cup grated sharp cheddar cheese

  • Melt butter in large sauce pan.
  • Whisk in flour until golden.
  • Whisk in milk, cooking until sauce thickens.
  • Season with FRESH ground salt and pepper to taste.
  • Dice potatoes into sauce.
  • Add parsley and cook 5 minutes more, stirring constantly, until mixture is stiff.
  • Spread mixture evenly and firmly in buttered loaf pan.
  • Refrigerate AT LEAST 2 hours.

 

  • Preheat oven to 350°.
  • Invert loaf pan onto baking tray.
  • Sprinkle with grated cheese.
  • Bake 25-30 minutes until cooked through and browned on top.

COOKING THURSDAY ~ POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON ~ BLOG 365.345B

POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON (1973) serves 4-6

10 1/2 ounce jar or can of beef gravy
1 1/2 pounds ground beef
1 cup FINE bread crumbs
1 LARGE egg, slightly beaten
1/4 cup minced onion
FRESH ground sea salt and black pepper, to taste
1 sheet puff pastry
8 ounces sliced mushrooms, optional
2 tablespoons butter

  • Preheat oven 375°.
  • Combine 1/4 cup gravy with ground beef, bread crumbs, egg, onion, salt and pepper, mixing thoroughly.
  • Shape into 3×7 inch loaf.
  • Place in shallow baking pan.
  • Bake 45 minutes.
  • Increase heat to 400°.
  • Melt butter in a large skillet.
  • Add mushrooms to skillet and sauté to caramelize well.
  • Drain off grease from mushrooms as well as the meatloaf.
  • Roll out puff pastry.
  • Lay mushrooms out along a long edge.
  • Place loaf over mushrooms if using and roll to cover. Fold in edges to seal.
  • Bake 15 minutes more.
  • While the Wellington is baking the last time, heat the remaining gravy to serve with it and mashed potatoes.

NOTE:

  • The original recipe had you draping 5 crescent rolls over the baked loaf. I adapted it to be more like a true Wellington.
  • I also added the mushrooms to be more Wellington like.
  • If I’m serving this to company, I make my Browned Potato Loaf to make it more elegant.

COOKING THURSDAY ~ WALNUT GORGONZOLA STUFFED MUSHROOMS ~ BLOG 365.338

I have a friend who LOVES stuffed mushrooms. She also has a birthday 10 days after mine and at this age we have agreed to make gifts of food or outings because we don’t need new “things”. I made these for her birthday in September and she LOVED them.

WALNUT GORGONZOLA STUFFED MUSHROOMS

1 pound FRESH, tight medium large mushrooms, cleaned and stems removed
2 tablespoons avocado oil
2/3 cup (3 ounces) crumbled Gorgonzola cheese
1/4-1/2 cup shredded smoked cheddar
1/3 cup chopped walnuts
1/4 cup FINE breadcrumbs
1 tablespoon FRESH chopped lemon thyme
Lemon pepper, to taste

  • In a bowl combine the cheese crumbles, walnuts, breadcrumbs, thyme and pepper. Set aside.
  • Preheat oven to 375°.
  • Line baking sheet with foil and spray with non-stick cooking spray.
  • Brush mushrooms with oil.
  • Arrange on baking sheet with caps up.
  • Bake 10 minutes or until tender.
  • Flip mushrooms.
  • Increase oven to broil.
  • Evenly fill mushrooms with cheese mixture, mounding them slightly.
  • Top with the grated smoked cheddar.
  • Broil 1-2 minutes JUST until cheese melts.

COOKING THURSDAY ~ CHOCOLATE PEANUT BUTTER CHEESECAKE BARS ~ BLOG 365.331

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

DESSERT LOVERS be warned ~ these super yummy peanut butter chocolate chip cookie cheesecake bars are extremely addictive!! These are a small batch recipe so better make your second batch at the same time because the first one will disappear in a flash.

DOUGH
1 stick butter, unsalted (1/2 cup), softened
1/2 cup FINE white sugar
1/3 cup packed dark brown sugar
1/2 cup JIF creamy peanut butter
1 LARGE egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup old fashioned oats
2 cups chocolate chips

  • Preheat oven to 325°.
  • Lightly spray baking dish with Baker’s Joy.
  • Cream butter, sugars and peanut butter together until smooth and fluffy.
  • Add the egg and beat until well blended.
  • In a separate bowl, sift together the flour, baking soda and salt.
  • Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
  • Stir in the oats and chocolate chips.

CHEESECAKE FILLING
8 ounces cream cheese, softened
1/3 cup FINE sugar
1 LARGE egg
1/2 teaspoon PURE vanilla

  • Cream together the cream cheese, egg, sugar and vanilla until smooth.


ASSEMBLY

  • Press a little more than half of the cookie dough in the bottom of a 9×9 inch square baking dish.
  • Pour the cheesecake filling over the dough and spread smooth to the edges.
  • Crumble the remaining dough and sprinkle over the top OR roll it into a flat layer and place it over the cheesecake layer.
  • 
Cover and bake for 20 minutes.
  • Uncover and bake for another 15-20 minutes, or until top is lightly browned and the cheesecake layer is set.
  • Serve warm with ice cream.
  • Store leftover bars in refrigerator.


BLUE CARROT BUNDT CAKE ~ BLOG 365.317

I decided to combine two of my favorite flavors into a single cake and was NOT disappointed!!!! I think you’ll enjoy it also. It has a uniquely yummy pop of flavor.

BLUE CARROT BUNDT CAKE ~ 12 servings

1 lemon, zested & juiced
1 orange, zested and juiced
1/2 cup FINELY grated carrot (1 medium carrot)
3 LARGE eggs
16 ounces sour cream
1 yellow cake mix
1/4 cup powdered sugar
1 pint blueberries

  • Heat oven to 350°.
  • Lightly spray bundt pan with Baker’s Joy. Set aside.
  • Whisk together the eggs, sour cream, orange and lemon zest until smooth.
  • Fold in most of the grated carrots, reserving a few for garnish.
  • Mix in cake mix, beating until smooth.
  • Fold in most of the blueberries, reserving a few for garnish.
  • Pour into prepared pan and tamp on counter to even out.
  • Bake 35-45 minutes until set and toothpick comes out clean.
  • Loosen sides and invert onto serving plate.
  • Brush warm cake with reserved juices.
  • Cool completely.
  • Sprinkle with powdered sugar or drizzle with a cream cheese glaze.
  • Garnish with some FINELY grated carrot and a couple blueberries for a stunning and colorful presentation.

NOTE: If using frozen blueberries, toss the thawed berries in some flour before folding them into the batter.

CREAM CHEESE GLAZE
2 ounces softened cream cheese
1⁄2 tablespoon butter
3 tablespoons WHOLE milk
2 -3 tablespoons powdered sugar
1⁄2 teaspoon QUALITY vanilla

  • With an electric mixer, beat cream cheese, butter and milk together.
  • Gradually add the powdered sugar.
  • Beat in vanilla last.

BLOGTOBER ~ TOP 10 FAVORITE FALL COMFORT FOODS ~ BLOG 365.289B

October is one of those months that the weather can go either way in our neck of the woods. Well, this year does NOT have an Indian Summer in it’s future. Fall is here and winter is close on its heels from what we’re seeing so far!

Because of the sudden onset change in weather I’m thinking comfort foods! So, here are my top 12 favorite rainy and cold weather recipe links.

RUSSIAN CABBAGE SOUP

GREEN CHICKEN ENCHILADAS

CHICKEN CHILE VERDE CHILI

BLACK EYED PEA CHILI

RED CHICKEN CHILI

SPLIT PEA & HAM SOUP

CHICKEN FRIED CHICKEN

CREAMY RUSTIC TOMATO BISQUE & GRILLED CHEESE DIPPERS

SUNDAY GRAVY

SALISBURY STEAK & GRAVY

CABBAGE ROLL aka WAGON WHEEL WINTER SOUP

GRAM’S CHICKEN & NOODLES 

BAKED CRACK CHICKEN ~ BLOG 365.282

BAKED CRACK CHICKEN serves 4
Juicy chicken breasts seasoned with ranch seasoning, crisp bacon and gooey gooey cheese make an addictive and quick week night dinner.

CHICKEN
4 slices thick cut bacon, diced
1 tablespoon avocado oil
1 tablespoon butter
4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
FRESH ground sea salt and black pepper, to taste
½ teaspoon garlic powder
½ teaspoon smoked or sweet paprika

  • Preheat oven to 400˚.
  • Lightly grease 9×13 baking dish with cooking spray. Set aside.
  • Over medium high heat add the diced bacon to a large skillet; cook until crispy.
  • Remove bacon from skillet and set aside.
  • Return skillet with the bacon grease to heat and add the avocado oil.
Season chicken breast with salt, pepper, garlic powder, and paprika.
Add chicken breasts cooking 2 to 3 minutes until golden brown.
Add butter and flip chicken, cooking 2 minutes more.
  • Remove chicken breasts from the skillet and arrange in a single layer in the prepared baking dish. Set aside.

RANCH CREAM CHEESE
4 ounces cream cheese, softened at room temperature
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried dill weed
½ teaspoon dried chives
4 ounces shredded cheddar cheese

  • In a small bowl, combine cream cheese, garlic powder, onion powder, dill weed, and chives, mixing until thoroughly combined. Adjust seasoning to taste.
  • 
Top each chicken breast with 2 tablespoons of the cream cheese mixture, spreading to coat the surface of each chicken breast.

  • Take half of the diced bacon and sprinkle over the cream cheese mixture on each chicken breast.

  • Sprinkle shredded cheese over the chicken breasts.

  • Bake 15 minutes, uncovered or until chicken is cooked through and cheese is melted and lightly browned.
  • Remove from oven.

GARNISH
FRESH chopped parsley
2 sliced green onions

  • Garnish with remaining bacon, fresh parsley, and scallions.
  • Serve.


BAKED PINEAPPLE TERIYAKI CHICKEN ~ BLOG 365.

BAKED PINEAPPLE TERIYAKI CHICKEN

4 boneless, skinless chicken breasts
FRESH ground salt and pepper to taste

  • Season the chicken breasts with salt and pepper on both sides.

MARINADE
1 cup teriyaki sauce
1 cup pineapple juice
1 small pineapple, cored and sliced into rings
2 tablespoons QUALITY honey
2-3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil

  • Whisk together the teriyaki sauce, pineapple juice, honey, minced garlic, grated ginger and sesame oil.
  • Pour the marinade evenly over the chicken in a large ziplock bag. Marinade 2 hours.

 

  • Preheat your oven to 375°.
  • Lightly grease 9×13 baking dish.
  • Place chicken breasts in the baking dish in a single layer. Reserve marinade.
  • Arrange the pineapple slices around the chicken.
  • Sprinkle pineapple slices evenly with brown sugar and drizzle with a little pineapple juice.
  • Bake 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear and pineapple caramelizes.

2 teaspoons cornstarch
Sesame seeds, for garnish
Sliced green onions, for garnish

  • As the chicken is baking, transfer the remaining marinade to a small saucepan.
  • Whisk in the cornstarch and bring the mixture to a boil.
  • Reduce the heat and simmer, stirring constantly until the sauce thickens to a glaze.
  • Once the chicken is cooked, brush the thickened glaze over the chicken and pineapple.
  • Sprinkle with sesame seeds and sliced green onions before serving.

NOTE:  If using canned pineapple rings be sure and drain them really well.

TERIYAKI GLAZED CORN

This recipe has a thick, buttery glaze that resembles salted caramel. This is NOT your average corn on the cob from summer BBQ’s.

1/8 cup Bragg’s liquid aminos
1/4 cup mirin
2 tablespoons sugar
2 tablespoons salted butter

  • Add the liquid aminos, mirin and sugar to a small pot and bring it to a simmer.

  • Reduce the heat to LOW and simmer, stirring regularly (DO NOT BURN) for 15 minutes or until the mixture is reduced to half and has thickened enough to leave a ribbon on your spoon. The glaze will thicken as it cools.
  • 
Remove the pot from the heat and stir in the butter. 

  • Brush the glaze onto cooked corn on the cob and serve immediately.
  • Enjoy!


FRESH pineapple ring, FINELY diced

NOTE:  I like to use a thawed, well drained frozen corn in the winter that I heat in a skillet with a tablespoon of butter before adding the sauce. When using frozen corn I add a tablespoon of glaze to the pan with the pineapple last and cook 5 more minutes until heated through and well coated in glaze.

CROCK POT REUBENS ~ BLOG 365.254

CROCK POT REUBEN SLIDERS makes 24 slider sandwiches

2-3 pound corned beef brisket with seasonings
16 ounce jar sauerkraut, drained
1/2 cup thousand island dressing

  • Place meat in slow cooker and sprinkle with seasonings.
  • Spread sauerkraut over meat.
  • Pour dressing over sauerkraut.
  • Cover and cook on low 6-8 hours.
  • Remove meat from slow cooker and slice across grain.
  • Return meat to slow cooker and stir to combine with sauerkraut and dressing.

24 rye rolls or Hawaiian rolls, toasted
2 cups shredded Swiss cheese
1/2 cup thousand island dressing, optional

  • Using a slotted spoon, spoon the mixture onto toasted rolls.
  • Top with grated Swiss cheese.
  • Top with more thousand island dressing if desired.
  • Enjoy!

AUTHENTIC CARNITAS aka MEXICAN PULLED PORK ~ BLOG 365.252

CARNITAS (Mexico’s version of pulled pork) is the first thing I look for on any Mexican restaurant menu. It is my very favorite. BUT, it must be prepared in an authentic way.

Being a gulf coast Texas girl and growing up in southern California I LOVE authentic Mexican food. Here in the Pacific North West though many of the Mexican restaurants have Americanized recipes to the point that I don’t enjoy them because they are no longer authentic. There is a local food truck that makes the very best and most authentic carnitas, but being a food truck it’s cold to eat outside in the winter so I have perfected my own recipe for home. This recipe is perfect because it has minimal prep, very few actual ingredients and tastes just as good in a taco as it does fresh out of the skillet by itself.

I read somewhere that every tortilla dreams of being stuffed with Carnitas and I can’t agree more!!!!! The pork must be seasoned perfectly though, slow cooked to make it juicy and then fried crisp! Anything less is just plain pulled pork and not worthy of being called Carnitas.

Traditional Mexican cooking methods of using A LOT of lard isn’t as feasible for American home cooks, so here’s an easy slow cooker method. It can also be made in an insta-pot or even a pressure cooker. They key to the authentic taste and texture is browning it in the skillet before just before serving.

CARNITAS aka MEXICAN SLOW COOKER PULLED PORK

4 pounds boneless pork shoulder (pork butt), trimmed
FRESH ground sea salt and black pepper
1 LARGE onion, chopped
1 jalapeno , deseeded and derided, chopped
4 cloves garlic, minced
3/4 cup juice from FRESH oranges
1 cup chopped FRESH roasted Hatch Chiles
1/2 cup chopped cilantro
1 tablespoon dried oregano*
2 teaspoons ground cumin*
1 tablespoon avocado oil
Crumbled Cotija, for garnish
FRESH chopped cilantro, for garnish

  • Rinse and dry the pork shoulder, rub all over with salt and pepper.
  • Whisk together the rub ingredients if making your own.
  • Rub all over the pork. Marinate in large ziplock bags with the chopped hatch chiles for 24 hours.
  • Place the pork in a slow cooker fat cap up.
  • Sprinkle the chopped onions, jalapeño, cilantro and minced garlic over the meat.
  • Pour orange juice over top.
  • Slow Cook on low for 10 hours or on high for 7 hours until pork is tender enough to shred.
  • Remove from slow cooker and let cool slightly. Then shred using two forks.
  • Discard all but 2 cups of cooking juices. The liquid will be a bit salty, it is the seasoning for the pork. Set liquid aside.
  • Heat avocado oil in large skillet over high heat.
  • Spread shredded pork in the pan, but DO NOT CROWD pan. You’ll probably need to cook in batches.
  • Drizzle some of the juice over the pork and allow to evaporate until the bottom side is golden brown and crusty. Turn and sear the other side for a moment, you still want some juicy bits.
  • Just before serving, drizzle more juices over pork and serve hot with crumbled Cotija cheese and chopped cilantro!


NOTES: Pampered chef makes a Carnitas spice mix that I really like and I use it as a rub for 24 hours before slow cooking.