Category: COOKING THURSDAY

COOKING THURSDAY ~ SLOW COOKER TERIYAKI DUMP CHICKEN ~ BLOG 365.316C

SLOW COOKER TERIYAKI CHICKEN aka TERIYAKI DUMP CHICKEN
Adapted from DINNER AT THE ZOO 

1 1/2 pounds boneless skinless chicken breasts
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/4 cup QUALITY honey
3 tablespoons packed brown sugar
1/2 cup Bragg’s liquid aminos
2 teaspoons toasted sesame oil
2 tablespoons rice wine vinegar
1/4 cup cold water
2 tablespoons cornstarch
Prepared rice
1 tablespoon sesame seeds, optional
2 tablespoons sliced green onions, optional

  • Place the chicken breasts in a slow cooker.

  • In a small bowl, whisk together the garlic, ginger, honey, brown sugar, liquid aminos, sesame oil and rice wine vinegar.

  • Pour over the chicken.

  • Cover and cook on HIGH for 3 hours or LOW for 5 hours.

  • Remove the chicken from the slow cooker and shred with two forks.

  • Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.

  • Place the saucepan on the stove over medium high heat and bring to a simmer.

  • In a small bowl, whisk together the cornstarch with the water until dissolved.

  • Pour the cornstarch into the pan and bring to a boil.
  • Cook 1-2 minutes or JUST until sauce has thickened.

  • Pour the sauce over the shredded chicken and toss to coat well.
  • Serve over prepared rice.
  • Sprinkle with sesame seeds and green onions.


COOKING THURSDAY ~ APPLE CHERRY CAKE ~ BLOG 365.316B

Another scrap recipe of unknown origin adapted slightly to our tastes.

APPLE CHERRY CAKE ~ SLOW COOKER
1 cup plain yogurt
1/2 cup milk
1 LARGE egg
3 tablespoons butter, melted and cooled
1 teaspoon PURE vanilla
1 3/4 cups AP flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon QUALITY apple pie spice
1/2 teaspoon salt
2 medium apple, cored, peeled and chopped
1/2 cup SMALL chopped walnuts
1/2 cup chopped dried cherries or craisins, the tarter the better 🙂
Ice cream

  • Lightly coat 3-4 quart slow cooker with non-stick cooking spray.
  • In a large bowl whisk together the yogurt, milk, egg, butter and vanilla until smooth.
  • In another bowl sift together the flour, sugar, baking powder, apple pie spice and salt.
  • Whisk dry ingredients into wet ingredients until well blended.
  • Fold in apples, cherries and walnuts.
  • Spoon batter into prepared slow cooker and spread smooth.
  • Cover and cook 2-2 1/2 hours until cooked through and toothpick comes out clean. Turn crock halfway through if possible.
  • Remove crock from cooker and cool uncovered for 10 minutes.
  • Invert to cooling rack or platter and cool completely.
  • Serve with a scoop of cherry chocolate chunk ice cream.

COOKING THURSDAY ~ COPY CAT CPK SMASHED PEA & BARLEY SOUP ~ BLOG 365.309D

I recently had this soup on a visit to my SIL. I instantly fell in love with it and set out to replicate it. As Emeril would say, BAM, this is it!!

COPY CAT CPK SMASHED PEA & BARLEY SOUP serves 8

2 cups split peas
6 + 6 cups water
4 cups homemade chicken broth
2 small shallots, FINELY minced
2 cloves garlic, FINELY minced
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper
2 tablespoons FRESH chopped parsley
1 tablespoon FRESH chopped thyme or lemon thyme
1/2 cup pearl barley
2 medium carrots, FINELY diced
1 LARGE stalk celery, FINELY sliced
2 green onions, FINELY sliced for garnish

  • Rinse and sort the split peas.
  • Add them to a large pot with 6 cups of water.
  • Stir in the chicken broth, onion, garlic, lemon juice, salt, parsley, pepper, and thyme.
  • Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
  • Add carrots and celery after 1 hour.
  • While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
  • Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
  • When the split pea mixture has become a thick soup, use a slotted spoon to remove a good deal of the carrots and set aside.
  • Use an immersion blender to puree the peas until the mixture is smooth.
  • Drain any remaining water from the barley and add the barley to the split pea mixture along with the reserved carrots.
  • Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
  • Garnish each serving with the sliced green onions.

COOKING THURSDAY ~ MEMPHIS CHOPPED COLE SLAW ~ BLOG 365.309C

MEMPHIS CHOPPED COLE SLAW

1 medium head green cabbage, chopped into 1/4-inch dice see notes below
1 carrot, shredded
1 onion, shredded on the large holes of a box grater
1 jalapeno pepper, seeds removed, FINELY diced
2 teaspoons salt
2⁄3 cup packed brown sugar
1⁄4 cup Mexican sour cream
1⁄4 cup Duke’s mayonnaise
1⁄4 cup yellow mustard or creamy horseradish
1⁄4 cup Heinz chili sauce
1⁄4 cup Heinz apple cider vinegar
FRESH ground sea salt & black pepper, to taste
1 teaspoon celery seeds

  • Toss cabbage, carrot, onion and jalapeno pepper pieces with the salt.
  • Let sit in the colander of your salad spinner at least 1 hour until wilted and excess moisture has drained off.
  • Rinse off salt with cool water, then spin dry.
  • Transfer to a large bowl.

 

  • In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed.
  • Whisk constantly until it comes to a SLOW boil over medium heat. Cook 1 minute more.
  • Remove from heat then pour over cabbage mixture.
  • Toss well to coat vegetables with sauce.
  • Cover with plastic wrap and refrigerate AT LEAST 1 hour before serving.

NOTES:

  • Cabbage mixture can be prepared up to 24 hours in advance.
  • Serve within 1 day of final preparation.
  • Celery seeds are a key ingredient. Harvested from wild celery and called Lovage they pack a flavor punch for many a recipe. DO NOT OVER USE – they pack a mighty punch that can be bitter if over used.

TO PREPARE CHOPPED CABBAGE EASILY:

  • Cut the cabbage head into quarters. Trim off and discard the hard core.
  • Separate the leaves of each quarter into small stacks that flatten.
  • Cut flattened stacks into 1/4 inch strips.
  • Cut strip stacks into 1/4 inch pieces.

COOKING THURSDAY ~ ROASTED GREEN BEANS ~ BLOG 365.309A

Tired of boring vegetables? Dress them up with some bold seasoning and roast them instead of boiling.

ROASTED GREEN BEANS serves 6

1/4 cup avocado oil
Juice of 1 LARGE lemon
2 cloves garlic, FINELY minced
1 LARGE shallot, FINELY diced
FRESH ground sea salt and black pepper, to taste
4 cups FRESH trimmed green beans

  • Preheat oven to 425°.
  • Line a large baking sheet with heavy duty foil.
  • In a large bowl whisk together the oil, lemon juice, salt and pepper until well blended.
  • Add green beans, garlic and shallot, tossing until well coated and mixed together.
  • Spread bean mixture in an even layer on the baking sheet.
  • Bake 15 minutes or until desired tenderness. Stir occasionally.

COOKING THURSDAY ~ DREAM SQUARES ~ BLOG 365.302B

DREAM SQUARES
I got this recipe out of an old, vintage church cookbook years ago. It was called Cherry Dream Squares, but I have found ANY fruit flavor works. You can even add some FRESH or frozen fruit.

1 BO pillsbury plus white cake mix (with pudding in the mix)
1 1⁄4 cups rolled oats
1⁄2 cup butter, softened
1 LARGE egg
21 ounce can pie filling
1⁄2 cup chopped nuts
1⁄4 cup packed brown sugar

  • Pre-heat oven to 350°.
  • Grease 13×9 pan.
  • Combine cake mix, 1 cup of the rolled oats and 6 tablespoons of the butter in a large bowl, mixing until crumbly.
  • Reserve 1 cup of the mixture for topping.
  • Add the egg to the remaining crumb mixture. Mix until well blended.
  • Press into greased pan.
  • Pour in pie filling and spread evenly to cover crust.

 

  • Add the reserved crumbs into the mixing bowl.
  • Add remaining 1/4 cup rolled oats and 2 tablespoons butter, nuts and brown sugar, mixing well.
  • Sprinkle evenly over pie filling.
  • Bake 35-40 minutes until golden brown.
  • Cool completely.

COOKING THURSDAY ~ SMOKED SAUSAGE SKILLET ~ BLOG 365.302A

SMOKED SAUSAGE SKILLET

1/4 cup avocado oil
1 smoked sausage, sliced diagonally
2-3 cloves garlic, FINELY minced
1 red bell pepper, sliced thin
1 medium onion, sliced thin
1/2 cup homemade beef or chicken broth
1/2 cup marinara
Prepared Rice or pasta
1/2 cup shredded Mozzarella or Parmesan cheese

  • Heat oil over medium high heat.
  • Add onion and sausage, cooking until onion is translucent and sausage is cooked through.
  • Add garlic, red pepper, marinara and broth. Simmer 10 minutes until vegetables are tender and most of the liquid is absorbed.
  • Stir prepared rice or pasta into skillet, tossing to blend and coat well. Top with most of the cheese.
  • Serve immediately.
  • Scoop into pasta bowls and top with remaining shredded cheese of choice.

COOKING THURSDAY ~ PAN SEARED COD with WHITE WINE CAJUN SAUCE and BLISTERED TOMATOES ~ BLOG 365.295D

PAN SEARED COD with WHITE WINE CAJUN SAUCE and BLISTERED TOMATOES

Prepared rice or pasta

FISH
1 1/2 pounds boneless, skinless cod fillets, about 6 ounces each and 1-inch-thick FRESH, not frozen
FRESH ground pink Himalayan salt and try-color pepper
1 teaspoon CAJUN seasoning
2 tablespoons avocado oil, plus more as needed

  • Use paper towels to thoroughly pat dry the fish.
  • Season the fillets all over with FRESH ground pink Himalayan salt, tri-color pepper and CAJUN season.

  • In a large stainless steel skillet, heat the oil over medium-high heat until simmering.
  • Add fillets top side down and sauté, undisturbed, for 3 to 4 minutes, until golden brown and seared on the first side.
  • 
Flip the fish, reduce the heat to medium, and continue cooking 2 to 4 minutes, until the fish is seared on the second side, adding more oil as necessary.The fish should be just cooked through and opaque in the center, and an instant-read thermometer inserted in the thickest part of the fish should register 145°. Cook time will depend on the thickness of your fillets.
  • Transfer fish to a plate in a single layer and tent loosely with foil to keep warm.

SAUCE
¼ cup unsalted butter
¼ cup DRY white wine
3 cups cherry or grape tomatoes
2-3 garlic cloves, FINELY minced
2 tablespoons chopped FRESH basil leaves


  • In the same skillet over medium-high heat, add the butter, wine, tomatoes, and garlic.
  • Use a wooden spoon or silicone spatula to scrape up any browned bits from the bottom of the skillet and cook for 3 to 4 minutes, until the liquid is reduced by half and the tomatoes start to soften and burst.
  • Add basil, stirring to blend and slightly wilt.
  • Season the sauce to taste.
  • Remove the pan from the heat.
Add the fish back to the pan.
  • Spoon the tomatoes and sauce over the top.
  • Garnish with the basil and serve over prepared rice or pasta.


NOTES

  • You can substitute the wine for chicken broth and 2 teaspoons lemon juice.
  • You can substitute the cod with halibut, sea bass, sole, grouper, or tilapia.

 

COOKING THURSDAY ~ LEMON LUSH CAKE ~ BLOG 365.295C

I saw this on Facebook originally and just had to try it!!! Unfortunately, recipes these days on Facebook are not shared in their entirety so I had to make it up as I went. Using the ENTIRE lemon gives such an intense tart flavor that makes it irresistible. EVERY bite is a super moist and tender crumb cake and a burst of citrus that will make you pucker, even as you go back for more!

LEMON LUSH CAKE
CAKE
3 whole lemons
⅓ cup buttermilk
3 LARGE eggs, room temperature
1 teaspoon PURE vanilla extract
1 ¾ cups sugar
2 ½ cups AP flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅞ cup unsalted butter, cubed

  • Preheat your oven to 325°.
  • Spray 9×13 pan or 2 loaf pans with non-stick baking spray.
  • Place the washed whole lemons in a pot of boiling water and simmer 20 minutes until they are completely soft.
  • Let cool.
Slice them open and remove any seeds.
  • Transfer the pieces to a food processor and blend until you have 1 cup of smooth paste.
  • In a small bowl, whisk together the buttermilk, eggs, vanilla extract and your blended whole lemon paste. Set aside.
  • In the bowl of a large mixing bowl sift together the flour, sugar, cornstarch, baking powder, baking soda and salt.
Add the butter to the dry ingredients.
  • Beat on low speed until the mixture resembles a coarse sandy, uniform texture.
  • Pour in the buttermilk and lemon mixture.
  • Beat on low-medium speed until the batter is completely smooth, using a spatula to scrape the bottom and sides of the bowl to ensure everything is evenly incorporated.
  • Spread batter into prepared pan(s).
  • Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool 5–10 minutes, then carefully turn them out onto a wire rack.
  • Cover tightly with plastic wrap while they cool to lock in the moisture.

GLAZE
1 1/2 cups powdered sugar
1/4 teaspoon salt
1 1/2 tablespoons heavy cream
1 tablespoons lemon zest
1 1/2 tablespoons lemon juice
1/2 teaspoon PURE vanilla

  • Whisk together until smooth.
  • Pour over barely cooled cake.
  • Serve.
  • Store leftovers in refrigerator.

COOKING THURSDAY ~ GNOCCHI STROGANOFF with CIDER BUTTER SAUCE ~ BLOG 365.295B

When you just need a change from the traditional red sauces on your pasta, but crave something with a bit of a bite, try this tangy, yet savory cider sauce. I like to use a campagnelle noodle or something similar that the sauce will cling to well.

Change it up a bit more by switching the pasta to a gnocchi. The ridges on the gnocchi hold sauce really well. I find it’s the perfect comfort feel when fall is in the air! Just a little bit more hearty without the cream base that can make it dense and too fatty. This recipe is a bit lighter, but just as comforting.
You can play around and make it your own by changing up the herbs. No matter what you do, it’s the SLOW simmer on this sauce that makes it perfect.

GNOCCHI STROGANOFF with CIDER BUTTER SAUCE serves 4
1 pound lean ground beef
1 LARGE shallot, small diced
1/4 cup unsalted butter
1/2 cup apple cider (or apple juice plus 1 tablespoon apple cider vinegar)
FRESH ground pink Himalayan salt and tricolor pepper
8-10 fresh sage leaves, thinly sliced
1 pound package gnocchi
1/4 cup lightly toasted pine nuts, OPTIONAL
1/2 cup shaved Parmesan cheese

  • Brown and season shallots and beef in a large skillet until crumbled small and cooked through.
  • Drain off grease and transfer to serving bowl. Keep warm.

 

  • Melt butter in a small saucepan over a medium heat.
  • Add the cider, salt, pepper and half of the sage and return to a simmer. DO NOT BOIL!
  • Simmer 5-7 minutes until reduced by about half.

 

  • Bring another large saucepan of lightly salted water to a boil.
  • Cook the gnocchi according to package directions, being sure to drain them as soon as they float to the top.
  • Transfer the gnocchi to the serving bowl and toss together. Keep warm.

 

  • Strain the butter-cider reduction through mesh strainer if you desire. Personally I like the pieces of sage in my sauce.
  • Pour the butter reduction over the gnocchi and meat mixture and toss lightly.
  • Top the gnocchi with pine nuts if desired, Parmesan shavings and reserved sage.

 

NOTE:

  • I often substitute the sage for lemon thyme or rosemary.
  • Caramelized mushrooms are REALLY good too.
  • Chicken substitutes well for the beef.
  • Hubby likes to add a green verde sauce.

COOKING THURSDAY ~ LEMON BASIL VINAIGRETTE ~ BLOG 365.295A

LEMON BASIL VINAIGRETTE

1/2 cup PACKED FRESH basil leaves
Juice of 1 LARGE lemon
1 teaspoon lemon zest
2 tablespoons champagne vinegar
1 tablespoon QUALITY honey
1-2 cloves FINELY minced garlic
FRESH ground sea salt and black pepper
1/2 cup avocado oil

  • Combine the basil lemon juice, lemon zest, vinegar, honey, garlic, FRESH ground sea salt and black pepper in s small food processor. Pulse until basil is very FINE.
  • Add oil slowly to emulsify until smooth and well blended.
  • Chill until ready to use.
  • Shake well before serving.

NOTE: Microwave the lemon for 30 seconds to loosen the pulp and juice.

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.

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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.