Category: COOKING THURSDAY

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.

COOKING THURSDAY ~ SWISS STEAK ~ BLOG 365.169B

It’s time to try another vintage recipe from the antique recipe box. This one is for an affordable comfort food, SWISS STEAK. It seems like everyone’s mom or grandma made it at one time. According to my older butcher it was a classic recipe made from lesser cuts of meat braised with tomatoes and veggies to stretch the family dollar as far as it would go. It was usually served over rice or mashed potatoes. That said I have adjusted it a bit for flavor, tenderness and time.

SWISS STEAK
2 pounds top round, 1 inch thick, cut into portions
1/2 cup WONDRA or AP flour
FRESH ground sea salt and black pepper
2 teaspoons paprika
1 teaspoon garlic powder
2 tablespoons butter
2 tablespoons avocado oil
1 onion, chopped
1 red bell pepper, chopped or small sliced
1 stalk celery, sliced
1 LARGE carrot, peeled and SMALL diced
8 ounces beech mushrooms (optional)
1 cup beef broth
14.5 ounce can stewed tor diced tomatoes
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 tablespoon finely chopped fresh parsley

  • Whisk together flour, salt, pepper, paprika, and garlic powder together for a seasoned dredge.
  • Pound steak (if needed – SEE NOTES) with a meat mallet.
  • Dredge steak pieces in flour mixture on both sides, making sure to coat really well.
  • Heat butter and oil in a large deep skillet or Dutch oven over medium-high heat until slightly shimmering. 
  • Add steaks and sear 2-3 minutes on each side until browned.
  • Remove from the pan and set aside. 
  • Add onion, bell pepper, celery, carrots and mushrooms to the pan drippings; cooking and stirring 2-3 minutes until onion softened.
  • Stir in tomatoes, beef broth, Worcestershire sauce and balsamic vinegar.
  • Return steak to pan, along with any accumulated juices and bring to a SLOW simmer.   

  • Cover, reduce heat, simmering 1-1 1/2 hours until steak is tender.
  • Remove steak to platter.
  • If necessary stir in slurry of reserved seasoned flour whisked with a little hot water to thicken gravy.
  • Sprinkle with parsley and serve steak and tomato mixture over rice or mashed potatoes.

NOTES:

  • I used top round cube steaks from the butcher to speed things up since they are tenderized well.
  • I also added paprika and garlic powder.
  • I changed the green pepper to red because green peppers and I just don’t get along.
  • I added the beech mushrooms for a little extra texture and flavor.

COOKING THURSDAY ~ REFER PICKLES ~ BLOG 365.169A

You might remember me having mentioned my friend Nellie’s Deli here in town. She began as a kiosk with one item per day and grew into a thriving deli. Then COVID hit and she still managed to make a go of it with a call in and pick up business. After the lock down was over she started back small with a limited staff and it took off like a bullet train again. In fact, she was able to come back on 6 hours a day, 5 days a week and be even more successful than she had been. After COVID her husband retired and a couple years later she decided to do the same, much to the demise of lunch in our town!!!

She continued to do some catering gigs and even catered my step dad’s memorial last summer. She has also recently published a cook book of customer favorites. This is one of my favorites. I haven’t edited it much, but I do alter it to fit what I have on hand.

She calls these REFER PICKLES with is just short for refrigerator 🙂

REFER PICKLES makes 4 pints

SAUCE/BRINE
1 cup white vinegar
2 cups sugar
1/2 teaspoon celery seed
2 tablespoons kosher salt

  • Whisk all together in a large saucepan over medium heat until sugar and salt are dissolved and well blended. Set aside to cool.

1 cup chopped green pepper, I often use sliced red pepper
1 1/2 cup chopped yellow onion, I often use a Vidalia
7 cups thinly sliced cucumbers, I often use English cucumbers

  • Toss al together.
  • Distribute into 4-5 pint jars.
  • Pour cooled syrup over veggies equally.
  • Secure with lids and turn upside down to cool.

NOTES:

  • It will seem like there isn’t enough syrup, but as they cool the veggies will breakdown and will be perfect in a couple hours.
  • These will keep for 8 weeks in the refrigerator.

COOKING THURSDAY ~ STUFFED BURGERS & GRAVY ~ BLOG 365.162C

You know how I like to find old recipe boxes and recreate the recipes? Well, here’s another keeper! It’s simple, hearty and will please the entire family. I have tweaked it ever so slightly to bring it into the 21st century 🙂

STUFFED BURGERS & GRAVY

1 pound of ground beef
1-2 to 2/3 + 1 cup WHOLE milk
FRESH ground tri-color pepper
3 green onions, minced
Prepared stove top stuffing (flavor of choice)
1 10.5-ounce can of creamy condensed soup  (flavor of choice – cheddar cheese, mushroom…)
2 tablespoons of ketchup
1 tablespoon of Worcestershire sauce

  • Preheat oven 350°.
  • Combine ground beef and 1/2 cup in a mixing bowl. If too dry add a bit more milk a little at a time until you have the perfect consistency.
  • Add pepper and onions, mixing well.
  • Divide ground beef mixture into six even pieces and flatten each into a patty.
  • Form stuffing into balls and place in the center of each burger.
  • Mold the ground beef around the stuffing until it resembles a baseball and stuffing is sealed into the center of the burger bundle.
  • Place the burgers in a 9X13-inch baking dish.
  • Whisk together the remaining milk, soup, ketchup and Worcestershire sauce until smooth.
  • Pour the soup mixture over top of the burgers.
  • Bake for 1 ½ to 2 hours. 
  • Serve with mashed potatoes or pasta noodles.