Category: COOKING THURSDAY

COOKING THURSDAY ~ BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE ~ BLOG 365.232B

A cup of beans a day is attributed to the long life of many people. This smoky, yummy bean salad meets that criteria and is as healthy and delicious as it is perfect for potlucks and parties.

BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE serves 6
SALAD
1 can black beans, drained and rinsed
1 can small navy beans, drained and rinsed
1 cup yellow peas, soaked 8 hours and cooked tender in chicken broth
1 cup green peas, soaked 8 hours and cooked tender in chicken broth
2 cups grated Brussels sprouts
1 cup jasmine rice
2 cups homemade chicken or beef broth
FRESH chopped Cilantro, parsley, scallions, basil and/or thyme to garnish

  • Cook rice in broth 20-30 minutes until JUST tender.
  • Spread out on baking sheet to cool and dry.

SMOKY VINAIGRETTE
1 cup avocado oil
½ cup sun-dried tomatoes
⅓ cup champagne vinegar
2 tablespoons smoked paprika
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper

  • In a food processor, process sun-dried tomato with oil until smooth.
  • Add champagne vinegar to the tomato-oil mixture and process until emulsified.
  • Add honey, FRESH ground sea salt and black pepper and smoked paprika, processing until well blended.

ASSEMBLY

  • Layer (rice, brussels sprouts and beans) ingredients into bowls.
  • Drizzle 2 tablespoons of the vinaigrette mixture onto each salad. Reserve the rest for future.
  • Garnish and serve.

NOTE: Any combination of beans works – pinto, red beans…

COOKING THURSDAY ~ COOKIE MONSTER COOKIES ~ BLOG 365.232A

I had these at a friend’s birthday party recently and they were sooooooo addictive!! I only made a small addition and we like them even better now 🙂

COOKIE MONSTER COOKIES

1 cup sugar
1 cup packed brown sugar
1/2 cup unsalted butter, at room temperature
3 LARGE eggs
1 1/2 cups creamy peanut butter
1 tablespoon PURE vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups oats (original OR instant)
1 cup mini M&M’s
1 cup mini chocolate chips
FLAKED sea salt

  • Preheat oven to 350°.
  • Sift together the flour, baking soda and salt. Set aside.
  • Cream together butter and sugars.
  • Add eggs, one at a time, incorporating well.
  • Whisk in peanut butter until well blended.
  • Add vanilla, baking soda and salt, blending well.
  • With a hand mixer blend in the oatmeal, incorporating well.
  • Fold in M&M’s and mini chocolate chips.
  • Drop by spoonfuls onto baking sheet.
  • Sprinkle with flaked sea salt.
  • Bake for 13 minutes.

COOKING THURSDAY ~ CRUNCHY PEANUT CHICKEN SALAD ~ BLOG 365.225D

CRUNCHY PEANUT CHICKEN SALAD

1/2 cup creamy peanut butter
1/3 cup rice wine vinegar
3-4 tablespoons avocado oil
1/4 cup teriyaki sauce
3 teaspoons Garden Gourmet ginger paste

  • Whisk all together until smooth and well blended.

1 SMALL head Napa cabbage, shredded
1 SMALL red pepper, diced or thinly sliced
2 stalks celery, halved lengthwise and sliced thin
1 SMALL English cucumber, quartered lengthwise and sliced
1 SMALL bunch green onions, sliced thin
1 cup snap peas, halved (optional – seasonal)
1 1/2 cups rotisserie chicken pieces
1/4 cup chopped cilantro
1/2-1 cup bean sprouts
1 1/2-2 cups shredded carrots

  • Toss ALL together.
  • Drizzle salad with half of the vinaigrette.

1/2 cup chopped peanuts
Sesame seeds

  • Sprinkle with peanuts and sesame seeds.
  • Serve with remaining vinaigrette.

COOKING THURSDAY ~ CHOCOLATE ROOT BEER CAKE with CHOCOLATE PEANUT BUTTER GANACHE ~ BLOG 365.225C

This old fashioned cooked cake recipe is just like one grams used to make, but I updated it a bit.

CHOCOLATE ROOT BEER CAKE with CHOCOLATE;ATE PEANUT BUTTER GANACHE

CAKE
2 cups AP flour
1 1/4 teaspoon baking soda
1 teaspoon sea salt

  • Preheat oven to 325°.
  • Spray flute pan, angel food pan or LARGE spring form pan with non-stick cooking spray.
  • If using a 2 part pan, wrap the bottom in foil and place on a cookie sheet.
  • Sift together flour, baking soda and salt.
  • Set aside

2 cups A&W root beer (see note)
1 cup unsweetened cocoa powder
1 stick unsalted butter, cut into pieces
1 1/4 cups sugar
1/2 cup PACKED dark brown sugar
2 teaspoons PURE vanilla

  • In a LARGE sauce pan melt butter and whisk in root beer and cocoa powder, continually whisking over medium heat until smooth.
  • Whisk in sugars, stirring well until sugars are dissolved and mixture is smooth.
  • Whisk in vanilla, turn off heat and let cool 15 minutes.

2 LARGE eggs

  • Add eggs one at a time until well blended.
  • Whisk in the flour 1 cup at a time to the sauce pan, stirring constantly until well blended.
  • Pour into prepared pan.
  • Bake 40 minutes until tester comes out clean, turning the pan half way through.
  • Let cool on wire rack 20 minutes.

 

  • Invert to a platter to unfold cake.
  • Let it cool completely.

GANACHE
2/3 cup heavy cream
1/2 teaspoon QUALITY instant espresso or coffee
1 cup chocolate peanut butter chips

  • Whisk together the heavy cream and instant espresso in a saucepan over medium heat until well blended and heated through.
  • Remove from heat and add chocolate peanut butter chips.
  • Cover and let stand 5 minutes to soften chips.
  • Whisk until smooth.
  • Drizzle ganache over cake.
  • Chill to set ganache.
  • Slice and serve.

NOTE: Cherry Pepsi, Coca Cola and even Cream Soda make great flavor adaptations.

COOKING THURSDAY ~ OLD SOUTH SODA SAUCE PORK LOIN ~ BLOG 365.225B

Using soda, whether it’s cola, 7UP, Dr. Pepper or even Orange Crush in recipes is truly something I learned from my southern grandmother.

OLD SOUTH SODA SAUCE PORK LOIN ~ serves 6
MARINADE
1 cup Coca-Cola OR Dr. Pepper
1/4 cup Bragg’s liquid aminos
3 tablespoon avocado oil
2 tablespoons Dijon mustard, optional
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard, optional
2 cloves garlic, minced
1 teaspoon FRESH ground ginger
2 tablespoons QUALITY balsamic vinegar
1 teaspoon FRESH chopped thyme
3-5 pound pork loin roast

  • Whisk marinade ingredients together in a baking dish.
  • Add pork loin and refrigerate overnight.

SODA SAUCE
1 tablespoon cornstarch
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon dry mustard, optional
2/3 cup Coca-Cola OR Dr. Pepper
1/3 cup balsamic vinegar
FRESH ground sea salt and black pepper, to taste

  • Whisk together sauce ingredients in a saucepan.
  • Bring to a SLOW boil then reduce to a simmer until thickened.
  • Preheat oven to 325°.
  • Remove pork from marinade.
  • Roast for 30-40 minutes per pound until meat registers 175°.
  • Pour sauce over pork and roast 30 minutes more.
  • Allow to rest 5 minutes before slicing to serve.

COOKING THURSDAY ~ CHICKEN FAJITA COBB SALAD ~ BLOG 365.225A

CHICKEN FAJITA COBB SALAD

VINAIGRETTE
1 LARGE lemon juiced
2 cloves garlic, FINELY minced
1 shallot, FINELY chopped or minced
1 1/2 tablespoons red wine vinegar
⅓ cup avocado oil
FRESH ground sea salt and rainbow pepper, to taste
pinch sugar, as needed

  • Whisk ALL together and chill until needed.

CHICKEN & MARINADE
1 tablespoon avocado oil
2 chipotle peppers in adobo finely chopped or pureed
1 1/2-2 teaspoons taco seasoning
FRESH ground sea salt and rainbow pepper, to taste
4 chicken thighs or 3 chicken breasts, boneless and skinless


  • Combine the vegetable oil, chopped chipotle peppers in adobo, taco seasoning, FRESH ground sea salt and black pepper in a small bowl, stirring to combine.
  • Place the chicken in a large zip top plastic bag and pour in the marinade.
  • After sealing, mix the chicken into the marinade well and refrigerate for at least an hour.


Remove chicken from the marinade and discard the marinade.
Grill (preferably) the chicken or pan fry until golden and cooked through.
Let chicken rest 10 minutes.

  • Slice the chicken against the grain.

SALAD & ASSEMBLY
3-4 cups torn salad greens of choice
2 corn on the cob kernels removed OR 2 cans Green giant white shopper corn
1 cup cherry tomatoes halved
1 cup grilled red bell peppers
red onion slices, grilled
1-2 avocados, sliced, optional
½ cup shredded Monterey Jack cheese
FRESH ground sea salt and rainbow pepper, to taste
Cotija cheese crumbles, for garnish
Lemon or Lime wedges, for garnish

  • On a large platter arrange the greens with all the toppings on top.
  • Toss or drizzle the salad with the vinaigrette.
  • Add garnishes and serve.

COOKING THURSDAY ~ WATERMELON PEACH PINEAPPLE CHICKEN SALAD ~ BLOG 365.218C

Marinated shallots and watermelon will become your new best friend for summer salads.

WATERMELON PEACH PINEAPPLE CHICKEN SALAD

1 small seedless watermelon, cut into 1 inch cubes or melon balls
1 shallot, FINELY chopped
2 tablespoons avocado oil
FRESH ground sea salt and rainbow pepper, to taste
1 1/2-2 cups chopped white meat rotisserie chicken pieces

  • Combine the watermelon, shallots, and mint in a large bowl with avocado oil.
  • Season the mixture with salt and pepper and toss to combine.
  • Toss with chicken pieces
  • Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.

1/2-1 cup Monterey Jack cheese, cut into ½ cubes (optional)
2 yellow peaches, sliced
1-2 cups FRESH pineapple pieces
1 LARGE English cucumber, sliced into ½ inch thick rounds
2-3 radishes, sliced thin
7-8 snap peas, cut into bite sized pieces

  • Remove from the fridge.
  • Add the sliced peaches, cheese cubes and cucumbers, tossing to combine.
  • Transfer to a serving platter, drizzle with the vinaigrette and season to taste with salt and pepper.

VINAIGRETTE
4 tablespoons avocado oil
3 tablespoons red wine vinegar
3 cloves garlic, FINELY minced
1 shallot, FINELY chopped
1 teaspoon dried oregano
FRESH ground sea salt and rainbow pepper, to taste

  • In a small bowl whisk together ALL the vinaigrette ingredients and drizzle over the salad.
  • Season to taste, adjusting as needed. 


NOTE: I like white peaches, but you can use yellow if your prefer.

COOKING THURSDAY ~ BEST EVER PAN FRIED LAMB CHOPS ~ BLOG 365.218B

BEST EVER PAN FRIED LAMB CHOPS serves 4

8 (1 inch thick) lamb chops
1 tablespoon chopped FRESH thyme plus 2 sprigs
FRESH ground sea salt and rainbow pepper, to taste
4 tablespoons unsalted butter, divided
1 small shallot, FINELY chopped
2 LARGE garlic cloves, FINELY minced
1/2 cup dry white wine or homemade chicken bone broth
1 LARGE lemon, zested and juiced

  • Massage lamb chops with chopped thyme and FRESH ground salt and pepper. Set aside at room temperature for 5-30 minutes.

 

  • Melt 2 tablespoons of the butter in a LARGE (preferably cast iron) skillet over medium-high heat.
  • Add the lamb chops and cook 4-6 minutes per side until a rich, brown crust forms on the bottom, cooking until an instant-read thermometer inserted into the thickest part of the meat registers 145°. 
  • Transfer chops to a platter and cover with aluminum foil to keep warm.
  • Pour off all but 2 tablespoons of the rendered fat and reduce the heat to medium.
  • Add the shallot, garlic, and thyme sprigs to the pan, cooking 1 minute until shallot softens and begins to brown.
  • 
Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan, cooking 1-2 minutes until reduced by half.
  • Stir in the lemon zest and 2 tablespoons butter.
  • Cook until the butter melts and the sauce thickens slightly.
  • Taste and season to taste.
  • Pour the sauce over the lamb chops and serve immediately.

COOKING THURSDAY ~ BAKED PORK CHOPS & DRESSING ~ BLOG 365.218A

This is another antique recipe that I’ve pieced together. There was a list of ingredients, but no real direction. It has been a family favorite.

BAKED PORK CHOPS

PORK CHOPS
1 LARGE pork chop per person

  • Generously season pork chops on both sides.
  • Sear quickly 1-2 minutes per side over medium high heat.

DRESSING
2 cups stale bread cubes
1 LARGE egg
1 LARGE shallot
1-2 stalks celery, diced
1/2 pound pork sausage, browned and crumbled
1 tablespoon FRESH chopped thyme

  • Mix all together until well blended.

ASSEMBLY
1-2 cups homemade bone broth
1 tablespoon cream sherry

  • Preheat oven to 350°.
  • Generously oil a baking dish with avocado oil.
  • Layer half of the dressing mix on bottom.
  • Layer pork chops in a single layer.
  • Top chops with remaining dressing.
  • Whisk together the cream sherry and bone broth. Pour evenly over top.
  • Bake until pork chops are cooked through and dressing begins to crisp and turn golden.
  • Add bone broth as necessary to keep moist.

COOKING THURSDAY ~ NUTTY BROCCOLI GRATINS ~ BLOG 365.211D

NUTTY BROCCOLI GRATINS

2 sweet Italian sausage links, casings removed
1 1/2 cups WHOLE milk
1.6 ounce package KNORR garlic & herb sauce mix
2 green onions, chopped
1 tablespoon butter
4 ounces shredded sharp cheddar cheese
1 LARGE egg beaten, lightly beaten
1 1/2-2 cups broccoli florets, blanched and drained well
1/2 cup beech mushrooms
1/3 cup chopped walnuts or hazelnuts

  • Heat oven to 325°.
  • Oil ramekins and set aside.
  • In a large skillet coated with avocado oil, brown sausage until crumbled and cooked through. Add mushrooms during the last 3-5 minutes.
  • In a medium saucepan whisk together butter, milk and sauce mix over medium heat. Bring to a SLOW boil.
  • Reduce heat to low and simmer until thickened.
  • Remove from heat.
  • Add egg and cheese, whisking until smooth.
  • Divide sausage, mushrooms and broccoli between ramekins or baking dish.
  • Pour sauce over top.
  • Top with nuts.
  • Bake 25 minutes until bubbly.

COOKING THURSDAY ~ BOSTON CREAM PIE CHEESECAKE ~ BLOG 365.211C

Boston cream pie is one of my ALL time favorite desserts. What’s better than when that dessert is also a pie that’s really a cake that then becomes a cheesecake? While there is no actual cake in this version, it’s all about the pastry cream and ganache flavors thatmake it taste like grandma made it 🙂

BOSTON CREAM PIE CHEESECAKE

CRUST
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

  • Preheat your oven to 325°.
  • Grease a 9-inch spring form pan.
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until well combined.
  • Press the mixture firmly and evenly into the bottom of the prepared spring form pan.
  • Bake for 10 minutes, then remove from the oven and set aside to cool.

FILLING
3 (8 ounce) blocks cream cheese, room temperature
1 cup sugar
3 tablespoons AP flour
1 cup sour cream (full fat)
1 tablespoon PURE vanilla extract
4 LARGE eggs, room temperature

  • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  • Add the flour, sour cream, and vanilla, mixing until well combined.
  • Add the eggs, one at a time, mixing on low speed after each addition just until combined.
  • Pour the cheesecake batter over the cooled crust and spread it evenly.
  • Bake at 325° 50-60 minutes, or until the center is set and the edges are slightly puffed.
  • Turn off the oven and leave in the oven with the door slightly open for 1 hour.
  • Remove the cheesecake from the oven and allow it to cool to room temperature.
  • Refrigerate for at least 4 hours or overnight.

PASTRY CREAM
2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons AP flour
4 LARGE egg yolks
2 tablespoons unsalted butter
1-2 teaspoons PURE vanilla extract

  • In a medium saucepan, heat the whole milk until just simmering.
  • In a separate bowl, whisk together the sugar, cornstarch and flour.
  • Add the egg yolks and whisk until smooth.
  • Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
  • Remove from heat and stir in the unsalted butter and vanilla extract until smooth.
  • Transfer the pastry cream to a bowl, cover with plastic wrap pressing it directly onto the surface to prevent a skin from forming and refrigerate until completely chilled.

GANACHE
8 ounces semi-sweet chocolate, chopped
1 cup heavy whipping cream

  • Place the chocolate in a heatproof bowl.
  • In a small saucepan, heat the heavy whipping cream until it just begins to simmer.
  • Pour the hot cream over the chocolate.
  • Let sit for 2-3 minutes, then stir until smooth and glossy.

ASSEMBLY

  • Spread the chilled pastry cream over the top of the chilled cheesecake.
  • Pour the chocolate ganache over the pastry cream, spreading it evenly.
  • Refrigerate AT LEAST 1 hour before serving to allow the layers to set.

COOKING THURSDAY ~ MEATBALL PARMIGIANA ~ BLOG 365.211B

It’s a simple, but hearty meal that I often serve with my Cheesy Tomato Basil Baked Orzo.

MEATBALL PARMIGIANA

1 pound ground beef
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 LARGE egg
2 tablespoons milk
2 tablespoons FRESH chopped parsley, plus more for garnish
1-2 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 1/2 cups marinara sauce (homemade or jarred)
1 cup shredded Mozzarella

  • In a large bowl gently combine the beef, breadcrumbs, Parmesan cheese, egg, chopped parsley, garlic, milk, salt and pepper to blend.
  • Form into 16 meatballs.
  • Heat oil in ovenproof skillet over medium heat.
  • Add the meatballs, cooking 5-6 minutes until browned on all sides. DO NOT CROWD PAN! Cook in batches as needed.
  • Reduce heat to low and cover meatballs with marinara sauce. Cook 8-10 minutes until meatballs cooked through.
  • Preheat broiler.
  • Cover meatballs with shredded Mozzarella.
  • Broil 3-4 minutes until golden.
  • Garnish.