Category: COOKING THURSDAY

COOKING THURSDAY ~ BAKED CARROT CASSEROLE ~ BLOG 365.120.C

BAKED CARROT CASSEROLE serves 4

2 cups homemade chicken broth
3/4 pound carrots, sliced thin
1/3 cup Duke’s mayonnaise
2 tablespoons FINELY chopped green onions
1/2 teaspoon creamy horseradish
FRESH ground sea salt and black pepper, to taste
1/4 cup shredded cheddar cheese
6 Ritz crackers, crushed

  • Preheat oven to 350°.
  • Add chicken broth and sliced carrots to a sauce pan.
  • Bring to a SLOW boil.
  • Reduce heat, a simmer 7-9 minutes until carrots are fork tender.
  • Drain, reserving 1/8 cup of broth.
  • Spray baking dish with non-stick cooking spray.
  • Whisk together the reserved chicken broth, mayonnaise, horseradish, FRESH ground sea salt and black pepper.
  • Fold in carrots.
  • Arrange carrot mixture in prepared baking dish.
  • Sprinkle with crushed crackers.
  • Bake uncovered 30 minutes.

COOKING THURSDAY ~ CORN CHILE CHICKEN RELLENO SOUFFLE ~ BLOG 365.120B

This souffle is PERFECT for a weeknight meal or a holiday brunch.

CORN CHILE CHICKEN RELLENO SOUFFLE serves 3-4

1 LARGE can Hatch chopped green chiles, drained
1 can Green Giant Mexicorn
1 small jalapeno, de-seeded and small diced, optional
1 SMALL can black beans, drained and rinsed
1 bunch green onions, sliced – reserve some for garnish
1 1/2 cups rotisserie chicken pieces
1 cup + 1/2 cup FRESH grated cheddar cheese
3/4 cup JIFFY baking mix
1 cup WHOLE milk
1/2 cup small curd cottage cheese
FRESH ground black pepper, to taste
Salsa, garnish
Sour cream, garnish
Olives, optional garnish

  • Preheat oven to 350°.
  • Lightly grease 8×8 or 9×9 baking dish.
  • Spread green chiles, green onions, corn, black beans and jalapenos if using.
  • Sprinkle with chicken pieces.
  • Sprinkle with 1 cup cheddar cheese.
  • Whisk together the eggs, biscuit mix, milk and pepper until smooth.
  • Fold in cottage cheese until well blended.
  • Pour mixture over top ingredients already in baking dish.
  • Top with 1/2 cup shredded cheddar cheese.
  • Bake 50-60 minutes until golden brown, puffy and cooked through.
  • Let stand 5-10 minutes before serving.
  • Serve with Salsa, sour cream, sliced green onions and optional olives.

NOTE:

  • Recipe easily doubles for a 9×13 baking dish.
  • UNBAKED casserole can be covered and refrigerated for several hours or overnight before baking. Bring to room temperature before baking while you’re preheating oven. May require a bit more time baking.

COOKING THURSDAY ~ SHEET PAN MAC & CHEESE with CRISPY EDGES ~ BLOG 365.120A

Mac and cheese HAS to be creamy AND have crispy edges for my family!!! I’ve found THE best way to accomplish this is to use a deep jelly roll baking sheet. That way everyone gets the best of both worlds. I keep trying to reinvent this recipe and think I’m FINALLY there!

The other MAJOR requirement is to use FRESH grated cheeses for the BEST results!

SHEET PAN MAC & CHEESE with CRISPY EDGES – SERVES 8

1 pound elbow macaroni or shells
4 ounces cream cheese, cubed and at room temperature
2 cups WHOLE milk
1 cup heavy cream
2 teaspoons Dijon mustard
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups shredded Colby Jack cheese
4 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
2 cloves garlic, minced into paste
1 medium shallot, FINELY minced
1 tablespoon cornstarch
FRESH ground black pepper
2-3 green onions, THINLY sliced for garnish

  • Preheat oven to 425°.
  • Arrange an oven rack 6 inches from broiler.
  • Lightly spray large rimmed baking sheet with non-stick cooking spray.
  • In a large pot of boiling salted water, cook pasta 1 minute less than al dente per package instructions. Drain well. Return pasta to hot pot. Stir in cream cheese and Dijon until cream cheese is melted and pasta is well coated. Set aside.
  • Melt butter in a large skillet over medium high heat.
  • Add garlic and shallot, cooking and stirring 2 minutes until fragrant.
  • Whisk in cornstarch, paprika, onion powder, garlic powder and cayenne until lightly browned.
  • Gradually whisk in milk and heavy cream until slightly thickened. If the mixture is too thick, add more milk as needed.
  • Season to taste with FRESH ground with salt and pepper.
  • Remove from heat.
  • Stir in sharp cheddar cheese and jack cheese until melted.
  • Pour and fold into pasta mixture until well combined; season again to taste.
  • Pour onto baking sheet.
  • Sprinkle with Colby Jack cheese.
  • Bake 15-20 minutes until all the cheese is melted and the edges are crispy.
  • Top with green onions.
  • Serve immediately.

NOTE: For best results use FRESHLY grated cheeses, NOT prepackaged.

COOKING THURSDAY ~ CHEESEBURGER WRAPS ~ BLOG 365.113C

CHEESEBURGER WRAPS serves 4
1 pound ground beef
1 small onion, FINELY chopped
1 teaspoon garlic powder
1 teaspoon paprika
FRESH ground sea salt and black pepper, to taste
4 LARGE flour tortillas
1 cup shredded cheddar cheese
½ cup shredded mozzarella optional, for extra melt
½ cup chopped pickles
1 cup shredded lettuce
1 medium tomato diced

SAUCE optional, but HIGHLY recommended
¼ cup DUKES mayonnaise
2 tablespoons QUALITY ketchup* (SEE NOTE)
1 teaspoon mustard

  • Heat skillet over medium heat.
  • Add the ground beef and chopped onion* (SEE NOTE).
  • Sprinkle in garlic powder, paprika, salt, and black pepper.
  • Brown for 6–8 minutes, breaking up the meat into small pieces, until fully browned.
  • Stir well and remove from heat, draining off excess fat.
  • In a small bowl, whisk together mayonnaise, ketchup, and mustard until smooth.
  • Lay a tortilla flat.
  • Spread a spoonful of sauce in the center.
  • Fold in the sides and roll tightly like a burrito.
  • Place wraps seam-side down in a hot skillet and toast for 1–2 minutes per side until golden and slightly crispy.

NOTE:

  • We like FRESH chopped red onion instead of cooked onion. It’s also good to use both!
  • We also like to use jalapeno ketchup.

COOKING THURSDAY ~ DISNEY DAY ~ BLOG 365.113B

DISNEY PIMIENTO CHEESE

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup Duke’s mayonnaise
1 (4 ounce) jar diced pimento, drained
1 jalapeño pepper, seeded and minced, Optional
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper, Optional
¼ teaspoon onion powder
FRESH ground salt and black pepper to taste

  • Place Cheddar cheese, cream cheese, mayonnaise, pimento, minced jalapeño, garlic powder, cayenne pepper, and onion powder in a large bowl, mixiing until thoroughly combined.
  • Season to taste with salt and black pepper.

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Some sites have said the best way to make these sandwiches is with their pimiento cheese. You decide and judge for yourself.

COPY CAT DISNEY GRILLED CHEESE (WOODY’S LUNCH BOX DISNEY’S HOLLYWOOD STUDIOS) 
CREAM CHEESE SPREAD
1/2 cup cream cheese
1/2 cup shredded Double Gloucester or cheddar 
2 tablespoons heavy cream
1/4 teaspoon coarse salt

  • Combine cream cheese, cheddar, heavy cream, and salt in food processor, blending until smooth.
  • Set aside.

GARLIC SPREAD
1/2 cup mayonnaise
3/4 teaspoons minced garlic
1/4 teaspoon coarse salt

  • Combine mayonnaise, garlic, and salt in small bowl and stir until blended.
  • Set aside.

SANDWICH
8 slices of artisan bread
8 cheddar cheese slices
8 provolone slices

  • Lay out artisan bread slices on parchment paper or large cutting board.
  • Place 2 slices of cheddar on 4 of the bread slices.
  • Place 2 slices of provolone on remaining bread slices. 
  • Equally spoon cream cheese spread on slices with provolone.
  • Gently smooth cream cheese spread over each slice.
  • Press cheddar side and provolone side together.
  • Heat a large skillet over medium heat for 5 minutes, until hot. 
  • Brush both sides of the sandwiches with garlic spread. 
  • Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown. 

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TONGA TOAST aka THE MAGIC KINGDOM @ HOME

Looking to start your day magically? Try this crave worthy copy cat Disney recipe of Tonga Toast, a fruit stuffed French toast that satisfies ANY & EVERY sweet tooth.

There’s a reason why it’s a fan favorite – and a taste of Disney that everyone talks about. Sweet treats like this are crave-worthy! For the full recipe, see the printable recipe card below! 

Tonga Toast is a must-have Disney breakfast, but it also makes a wonderful dessert for whoever the craving hits for sweet AND fruity!! This fruity stuffed French toast is soft, sweet, and absolutely scrumptious!  

TONGA TOAST aka THE MAGIC KINGDOM @ HOME

CINNAMON SUGAR
3/4 cup sugar
2 teaspoons QUALITY ground cinnamon

  • In a large shallow bowl, whisk together the ¾ cup granulated sugar and 2 teaspoons of cinnamon to make the cinnamon-sugar. Set aside.

TOAST
4 LARGE eggs
1 1/2 cups WHOLE milk
1/4 teaspoon QUALITY ground cinnamon
1 tablespoon sugar
1 loaf sourdough bread, whole
2 LARGE bananas, peeled and sliced in half lengthwise and then in half to get 4 pieces from each banana
4 cups oil or shortening for frying

  • In a deep bowl, whisk together the eggs, milk, cinnamon and sugar until well combined. Set aside.
  • Slice the two ends off the loaf of bread.
  • Slice the loaf into four equal pieces.
  • In the top of each slice, use a knife to make a slit 3” long across the top and deep enough to reach the bottom crust of the bread without slicing through it.
  • Stuff two of the banana slices side by side vertically into each of the four prepared bread slices.
  • Fill a heavy stockpot or Dutch oven with at least 4 inches of oil. Heat the oil to 375°. Use a candy thermometer to continually monitor the temperature.
  • Submerge each of the prepared bread slices into the egg/milk mixture. Soak for 1-2 minutes, then turn and soak it another 1-2 minutes on the other side to permeate the bread. The thickness of the slice and structure of the sourdough should hold up to soaking for quite some time.
  • When the oil is hot enough, use a pair of tongs to lift the bread from the batter, allowing the excess batter to drip off, and then carefully transfer the bread into the hot oil.
  • Fry 1-2 minutes on each side, flipping the slice when it is golden brown.
  • When the toast is golden brown all over, lift it from the hot oil and blot it on paper towels to remove excess oil so toast doesn’t get soggy from extra moisture.
  • While the toast is still warm, set it in the bowl of cinnamon sugar and toss to coat it. Spoon sugar over top as necessary.
  • Repeat process with remaining toasts.
  • Serve warm with maple syrup, a QUALITY honey or your favorite flavor compote or jam.

NOTES:

  • You can use any artisan bread of choice, but I recommend sourdough because it’s sturdy and doesn’t get overly soggy when dipped in batter. It also does a great job holding the bananas. I recommend starting with a whole sourdough loaf instead of pre-sliced sourdough. Most pre-sliced sourdough is cut TOO thin.
  • Use large bananas that are ripe, BUT NOT TOO RIPE — they should be fully yellow with some scattered brown spots. Once they’re overripe, they will be too mushy to use.
  • The cinnamon sugar coated toast is tasty on its own, but you can enjoy it with a variety of different toppings, such as maple syrup or your favorite flavored jam. And if you like peanut butter and bananas try drizzling a little bit of peanut butter over top! 
  • Make sure your oil is at least 4 inches deep and HOT. The sourdough slices are thick and will float to the top as they cook, so a deep pot of oil will keep half of the slice submerged at all times. Just flip to cook the other half! Using a candy thermometer ensures your oil is a constant 375°. 

Be sure and watch the temperature between batches. If it dips, be sure to bring it back up before adding another slice.

COOKING THURSDAY ~ GARLIC BUTTER BANG BANG STEAK BITES ~ BLOG 365.106D

Hubby absolutely LOVES the steak bites at 2 of our favorite restaurants. With the cost of eating out I decided to create them at home. This recipe is modified from Half Baked Harvest They are REALLY tasty and quick to make, not to mention absolutely delicious. YES, it bears repeating – they are that good! 🙂

One of the keys to the success of this recipe is using a REALLY hot skillet to get your best sear on the steak pieces. Now add the garlicky butter sauce to reach PURE perfection. And if that isn’t enough top it with the BANG BANG sauce to reach Nirvana.

GARLIC BUTTER BANG BANG STEAK BITES • Serves: 6
Prep time: 15 minutes • Cook time: 15 minutes • Total time: 30 minutes

BITES
1 tablespoon avocado oil
2 pounds beef tenderloin or rib-eye steak, cut into cubes
Freshly ground black pepper
6 tablespoons cold salted butter, cubed
1⁄4 cup Bragg’s liquid aminos
3-4 garlic cloves, FINELY chopped
1 teaspoon Garden Gourmet ginger paste
Chopped Thai basil, for serving

  • Place a large skillet over high heat and add the avocado oil.
  • Pat the steak dry and season all over with pepper.
  • Add the steak to the pan and cook 3-5 minutes, undisturbed, until it is well-browned on the bottom.
  • Stir and cook 3-5 minutes more, until the steak is browned on all sides.
  • Add the butter, liquid aminos, garlic, and ginger, tossing to coat and cooking 2-3 minutes until the garlic is fragrant.

SAUCE
½ cup Duke’s mayonnaise
⅓ cup sweet Thai chili sauce
2 tablespoons Bragg’s liquid aminos
1-2 garlic cloves, FINELY chopped or grated
2 teaspoons lime zest
1 tablespoon FRESH lime juice
1 tablespoon chopped pickled sushi ginger

  • In a medium bowl whisk together the mayo, chili sauce, liquid aminos, garlic, lime zest, lime juice, and ginger paste until well blended.
  • Sprinkle the Thai basil over the beef.
  • Spoon the garlic butter over the top.
  • Serve with the bang bang sauce alongside for dipping.

NOTES:
We often toss the bites with the BANG BANG sauce if it’s just the 2 of us AS WELL AS serve them with dipping sauce on the side.

COOKING THURSDAY ~ SAGE BROWN BUTTER LEMON CHICKEN PASTA ~ BLOG 365.106C

SAGE BROWN BUTTER LEMON CHICKEN PASTA Serves 4

Simple ingredients combined in the most flavorful way is what makes this an especially flavorful recipe that is just as perfect for company as it is a weeknight. One of my favorite flavors is the FRESH lemon combined with the browned butter and crispy sage finished with a pinch of salt for perfection.

8 ounces QUALITY pasta, cooked al dente (1 minute less than the package directions)
3 tablespoons butter
6 sage leaves
1/2 pound FRESH green beans
2 cloves garlic, FINELY minced
Juice of 1 LARGE lemon
1 1/2 cups rotisserie chicken pieces
FRESH ground sea salt and pepper, to taste
1/2 cup heavy cream
1/4 cup FRESH & FINELY grated Pecorino cheese
1/2 cup FRESH & FINELY grated Parmesan cheese, plus a bit for garnish

  • Prepare spaghetti as directed. Drain and reserve 1 cup pasta water.
  • In a large skillet melt the butter.
  • Add green beans, stirring and cooking 5 minutes until green beans start to soften.
  • Add sage leaves and garlic.
  • Season with FRESH ground sea salt and black pepper, cooking 5-6 minutes until sage leaves are crispy and butter is browning. Reserve a couple sage leaves for garnish.
  • Add chicken pieces, stirring to combine and heating through.
  • Stir in heavy cream, Parmesan, Pecorino and pasta, tossing to coat well.
  • Gradually add enough of the reserved pasta water to create a creamy sauce.
  • Remove from heat and stir in lemon juice.
  • Serve immediately with a garnish of reserved sage leaves, FRESH ground black pepper and Parmesan cheese.

COOKING THURSDAY ~ CREAM CHEESE POUND CAKE ~ BLOG 365.106A

CREAM CHEESE POUND CAKE
 with LEMON LIME GLAZE
8 ounces cream cheese, room temperature
1¼ cups salted butter, room temperature
3 cups granulated sugar
6 LARGE eggs, room temperature
2 teaspoons PURE vanilla extract
3 cups cake flour
¼ cup buttermilk room temperature
Powdered sugar, for dusting

  • Preheat oven to 325°.
  • Prepare a large bundt pan with butter and flour or Baker’s Joy spray.
  • In a large bowl combine cream cheese and butter with a mixer for 3 minutes until smooth.
  • Gradually add the sugar, mixing until light and fluffy.
  • Add eggs, one at a time, mixing well after each addition.
  • Add the vanilla.
  • Slowly add the cake flour, mixing until well combined.
  • Add buttermilk and mix by hand JUST until incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit.
  • Pour batter into prepared bundt pan.
  • Bake for an hour to an hour and 20 minutes. Start checking for done ness at 1 hour. The crust will be a dark golden brown around the edges and lighter in the center.
  • 
Allow cake to cool to room temperature before glazing.
  • Dust with confectioners’ sugar before serving.

GLAZES

  • Simple Citrus Drizzle: Whisk 2 cups of powdered sugar with 2 tablespoons of mixed lemon/lime juice and 2 teaspoons of zest until smooth.
  • Creamy 3-Ingredient Glaze: Whisk 1 ½ cups of sifted powdered sugar with 2 tablespoons of heavy cream and 2 tablespoons of fresh lime juice.
  • 7-UP Glaze: Combine 3 cups of powdered sugar with 3-4 tablespoons of 7UP, 2 teaspoons of lemon extract, and 2 teaspoons of lime extract.
  • Buttery Glaze: Melt 1 stick of unsalted butter with 2/3 cup granulated sugar, plus the zest and juice of 3 lemons and 1 lime for a thicker, warmer coating. 

NOTES:

  • If the glaze is too thick, add more citrus juice 1 teaspoon at a time; if too thin, add more powdered sugar.
  • For the best results, allow baked goods to cool completely before drizzling, which prevents the glaze from soaking in or running off.
  • Adding additional zest provides extra flavor and a slight texture. 

COOKING THURSDAY ~ GARLIC PARMESAN SALISBURY STEAK ~ BLOG 365.99B

Salisbury Steak is an oldie, but goodie classic dinner in our household. But, it’s also a blank and adaptable canvas for updating flavor profiles.

GARLIC PARMESAN SALISBURY STEAK

HERBED GARLIC BUTTER
½ cup of fresh chopped herbs (thyme, sage and/or parsley)
2 tablespoons salted butter at room temperature
1-2 garlic cloves, FINELY minced
FRESH salt and black pepper, to taste

  • In a small bowl, combine the herbs, butter and garlic, and FRESH ground sea salt and black pepper, to taste.
  • Refrigerate until ready to plate.

SALISBURY STEAK

1 pound QUALITY ground beef
½ cup Panko breadcrumbs
2 tablespoons Ketchup
1 LARGE egg
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground Pink Himalayan salt and black pepper, to taste
3 tablespoons salted butter
8 ounces Beech mushrooms, trimmed and separat3ed
1 Shallot, FINELY diced
2 tablespoons WONDRA flour
1 cup dry white wine (Pinot Grigio or Sauvignon)
2 cups homemade beef broth
⅓ cup heavy cream
⅓ cup FRESHLY grated Parmesan cheese
2 teaspoons Dijon mustard, optional
Mashed potatoes with herb garlic butter
CRUSTY bread for sopping

  • Combine the ground beef, Panko crumbs, ketchup, garlic powder, onion powder in a large bowl and season to taste with salt and pepper.
  • With your hands, gently mix to incorporate all ingredients.
  • Divide the mixture into 4 equal sized balls, and pat each into a ¾ inch thick oval-shaped patty.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  • Add the patties and cook 2-3 minutes on each side until browned. Transfer the patties to a plate.
  • Melt another tablespoon butter in the same skillet and deglaze over medium-high heat.
  • Add the mushrooms and shallots, cooking and stirring often, until the shallots are softened and the
    mushrooms caramelized.
  • Stir in the flour and remaining butter, cooking 1 minute until completely incorporated.
  • Whisk in the wine and cook 3-4 minutes until it is reduced by at least half.
  • Add the broth and cook another 5-6 minutes until it is again reduced by at least half.
  • Add the cream, Parmesan, and mustard (if using), whisking a minute or so until incorporated.
  • Reduce the heat to medium-low.
  • Return the patties back into the skillet along with any collected juices.
  • Spoon the sauce and mushrooms over the steaks.
  • Cook until the sauce thickens around the patties to your desired thickness.
  • Plate the steaks over mashed potatoes, spooning more gravy over the top.
  • Serve with crusty bread to soak up the sauce.

COOKING THURSDAY ~ THE ORIGINAL MARRY ME CHICKEN aka HERBED SUN-DRIED TOMATO CHICKEN ~ BLOG 365.99A

I found this recipe online recipe for, “THE ORIGINAL MARRY ME CHICKEN” that claims she created this dish in 2016 by way of re-creating Ina Garten’s “Engagement Roast Chicken” and the videographer saying, “I’d marry you for that chicken!”.

We’ll just have to call her version number two as I’ve been making it since 2011 when I got the original recipe from my friend Maggie one winter. There are a few small differences, but as for the name, Maggie called it MARRY ME CHICKEN long before 2016.

THE ORIGINAL MARRY ME CHICKEN aka HERBED SUN-DRIED TOMATO CHICKEN serves 4

3 tablespoons avocado oil
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
2-4 garlic cloves, FINELY chopped
1 tablespoon FRESH thyme leaves
1/2-1 teaspoon crushed red pepper flakes
3/4 cup low-sodium chicken broth (champagne)
1/2 cup finely chopped marinated sun-dried tomatoes, drained WELL
1/2 cup heavy cream
1/4 cup FINELY grated Parmesan cheese
Torn FRESH basil, for serving

  • Arrange a rack in center of oven; preheat to 375°.
  • In a large ovenproof skillet over medium-high heat, heat 1 tablespoon of oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Sear chicken 3-4 minutes per side until golden brown.
  • Transfer chicken to a plate.
  • In same skillet over medium heat, heat remaining oil.
  • Stir in garlic, thyme, and red pepper flakes, cooking and stirring a minute or so, until fragrant.
  • Stir in champagne, tomatoes and Parmesan cheese.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Bring to a SLOW simmer.
  • Add heavy cream and let the sauce reduce a bit to meld and thicken.
  • Stir in heavy cream and return chicken and any accumulated juices to skillet.
  • Transfer skillet to oven.
  • Bake chicken 10 to 12 minutes or until completely cooked through.
  • Arrange chicken on a platter.
  • Spoon sauce over.
  • Top with basil.
  • Serve over pasta or mashed potatoes.

NOTE: This recipe can be short-cutted for a weeknight meal by using shredded rotisserie chicken, especially because the sauce is the star.

COOKING THURSDAY ~ COUNTRY POTATOES aka COWBOY POTATOES ~ BLOG 365.92C

Crispy, golden, seasoned potatoes with ooey, gooey cheddar cheese, smoky bacon, homemade BBQ sauce and a sprinkle of green onions will leave you craving more! Tangy pickled jalapeños are optional, but mandatory according to hubby.

One of the BIG keys to the success of this recipe is cooking the potatoes twice! Boiling the potatoes first ensures they are cooked tender. Then, the you sauté them in a hot skillet it gives you those beautifully golden brown, crispy bits that help make these potatoes so ridiculously delicious. For the best flavor. DO NOT SKIP this 2 step process.

COUNTRY POTATOES aka COWBOY POTATOES

2 pounds Yukon gold potatoes, cut into 1-inch pieces (red potatoes work well also)
2 teaspoons kosher salt for boiling water
4 slices bacon, chopped
1-2 tablespoons avocado oil or butter
1 red bell pepper, chopped small
1 red onion, chopped small
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
Pinch celery salt
1/2 cup your favorite barbecue sauce

1 cup shredded cheddar cheese, optional
1/4 cup sliced pickled jalapeños or Bloody Mary pickles, optional
2-3 green onions, chopped
Sour cream, for serving, optional

  • Place the potatoes in a medium saucepan and add enough water to cover them by about an inch.
  • Add a generous pinch of salt and bring to a boil over medium-high heat.
  • Reduce the heat to medium and simmer for 5 minutes JUST until they can be poked with some resistance.
  • Drain the potatoes well.

 

  • In a large cast-iron skillet, cook the bacon 5-7 minutes over medium heat, stirring frequently, until crisp.
  • Use a slotted spoon to remove the bacon to a paper towels. DO NOT DISCARD pan drippings.
  • Add the oil, bell pepper and onion to the skillet, cooking 3-5 minutes over medium heat, stirring often, until the vegetables start to soften.
  • Add the potatoes, chili powder, cumin, garlic powder, black pepper and season to taste with FRESH ground sea salt and black pepper.
  • Stir to mix well.
  • Cook, turning and flipping the potatoes occasionally 8-20 minutes or until golden brown, crisp, and cooked through.
  • Drizzle with BBQ sauce.
  • Sprinkle with the cheese, bacon, green onions and jalapeños if desired.
  • Serve with sour cream.

COOKING THURSDAY ~ HULI HULI CHICKEN ~ BLOG 365.92B

HULI HULI CHICKEN ~ serves 4

This sweet, tangy and “sorta” spicy Hawaiian inspired meal is the perfect accompaniment to a tropical cocktail! A true HULI HULI is done on a spit on the grill, but sometimes I want it in the winter too so I created this oven version. That said, there is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house. So ALWAYS choose the grill option when possible!

CHICKEN
⅓ cup PACKED brown sugar
3 tablespoons jalapeno ketchup
3 tablespoons Bragg’s Liquid Aminos
1 teaspoon onion powder
1 teaspoon garlic powder
FRESH ground sea salt & black pepper
1 teaspoon FRESH grated ginger root
20 ounce can pineapple rings in natural juice, juice reserved
1 tablespoon cornstarch
2 pounds boneless, skinless chicken thighs

  • Preheat oven to 375°.
  • Whisk together the sugar, ketchup, liquid aminos, seasoning mix, ginger, and 2 tablespoons of pineapple juice in a small bowl. Reserve ¼ cup and set aside for serving.
  • Whisk the cornstarch into the remaining sauce to combine.
  • Place the chicken in a shallow baking dish.
  • Pour the sauce on top.
  • Nestle the drained pineapple rings with the chicken.
  • Bake for 30-40 minutes until cooked through.
  • Drizzle with reserved sauce and sprinkle cilantro over the chicken.

POTATOES
2 medium potatoes, cut into 1 inch pieces
1 tablespoon avocado oil
1 teaspoon Pampered Chef Crunchy Garlic Crisp Seasoning Mix
3 tablespoons Duke’s mayonnaise
2 tablespoons FRESH chopped cilantro leaves

  • Toss potatoes with the oil and seasoning mix in a large bowl.
  • Place on a lightly greased baking sheet.
  • Bake for 30-40 minutes until cooked through, rotating pan halfway through.
  • Whisk the reserved sauce with the mayonnaise until smooth.
  • Drizzle with sauce and sprinkle cilantro over the potatoes.