Category: COOKING THURSDAY

PEAS & PEAS with SHALLOTS ~ BLOG 365.96

PEAS & PEAS with SHALLOTS
Oh so easy, but packed with a crunch and deep flavor.

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
3-4 shallots, THINLY sliced
FRESH ground sea salt and black pepper, to taste

  • In a large heavy skillet, heat butter over medium-high heat.
  • Add half the shallots, sautéing until crisp.
  • Spoon out shallots to drain on paper toweling.
  • Add snap peas, frozen peas and remaining shallots, cooking and stirring 5-6 minutes until crisp-tender.
  • Season with salt and pepper to taste.
  • Top with crisp shallots if desired.

ROUND UP RIBS ~ BLOG 365.89

ROUND UP RIBS

More and more of my FAVORITE recipes are adapted from Taste of Home recipes that just looked too good to pass up. With this recipe the overnight chilling allows the seasonings to meld well with the meat.

This recipe may have has its original roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province, but it’s now a Pacific Northwest as well as a midwest favorite in our family.

4 pounds pork baby back ribs, cut into serving-size pieces
3 garlic cloves, FINELY minced
1 tablespoon sugar
2 teaspoons PAMPERED CHEF salt & vinegar seasoning
1 tablespoon sweet Hungarian paprika
2 teaspoons white pepper

  • Preheat oven to 325°.
  • Rub ribs with garlic and place in a roasting pan.
  • Bake, covered, until tender, about 2 hours.
  • Mix sugar, salt and vinegar seasoning, paprika and pepper.
  • Sprinkle evenly over ribs.
  • Remove from pan; cool slightly.
  • Refrigerate, covered, 8 hours or overnight.

SAUCE
2 tablespoons butter
1 small onion, FINELY chopped
1 cup jalapeno ketchup
1/4 cup packed brown sugar
Juice of 1 LARGE lemon
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper

  • In a small saucepan, heat butter over medium heat.
  • Add onion and saute onion until tender.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat, cooking uncovered 8-10 minutes, until thickened, stirring frequently.
  • Brush ribs with some of the sauce.
  • Grill, covered, 12-15 minutes over medium heat until heated through.
  • Turn occasionally and brush with additional sauce.
  • Serve with remaining sauce.

SCALLOPED POTATOES & PEAS ~ BLOG 365.82

SCALLOPED POTATOES & PEAS
4-6 bacon strips, diced
1 medium onion, chopped
4 cups sliced, peeled & cooked potatoes
FRESH ground sea salt & pepper
10 ounce package frozen peas, cooked and drained
2 cups shredded sharp cheddar cheese
1/2 cup Dukes mayonnaise
1/2 cup WHOLE milk

  • In a large skillet cook bacon until crisp.
  • Remove bacon with slotted spoon to drain on paper toweling.
  • Add onions to drippings, sauteing until tender.
  • Layer potatoes.
    on top of onions.
  • Sprinkle generously with FRESH ground sea salt and pepper.
  • Sprinkle peas on top of the potatoes followed by 1 cup of the cheese and most of the bacon.
  • Whisk together the milk and mayonnaise until smooth.
  • Pour milk mixture over top and sprinkle with remaining cheese.
  • Simmer on low 5-10 minutes or so to heat through.
  • Let stand 5 minutes before serving.

COFFEE CAKE KNOTS ~ BLOG 365.75

COFFEE CAKE KNOTS with COFFEE ICING yields 12 knots

Prep Time 40 minutes Cook Time 20 minutes Total Time 1 hour

DOUGH
3 1/2 – 4 cups AP flour
1 packet Instant Yeast
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 cup warm milk
3 LARGE eggs
4 tablespoons butter, softened

  • In a large mixing bowl, combine 3 ½ cups flour, the yeast, brown sugar, and salt.
  • Add the milk, eggs, and butter, mixing until the flour is completely incorporated. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. 
Cover the bowl and let sit at room temperature for 10 minutes.

FILLING
3/4 cup brown sugar
1 tablespoon espresso powder
1 tablespoon, plus 1 teaspoon QUALITY cinnamon

  • In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.
  • ASSEMBLY
    5-6 tablespoons butter, softened

Preheat the oven to 375°.
  • Line a baking sheet with parchment. 
On a floured surface, roll the dough out into a 14 x 16 inch rectangle about 1/4 inch thick, adding flour as needed.
  • Spread the dough with 5-6 tablespoons of butter and sprinkle with the cinnamon sugar mixture.
  • Fold the dough in half, directly over the cinnamon, pressing to adhere.
  • Cut into 12-14 strips.
  • Twist each strip into a loose knot, they don’t need to be perfect.
  • Place on the prepared baking sheet.
Bake 20 minutes, until golden.

ICING
4 tablespoons butter
1/3 cup PURE maple start
3/4-1 cup powdered sugar
1 teaspoon espresso powder

  • Melt together the butter and maple syrup in a small pot set over medium heat.
  • Remove from the heat and whisk in the powdered sugar and instant coffee.
  • Drizzle over the knots. 




NOTE: For a quicker prep time you can use store bought dough!

KENTUCKY STYLE WHITE “BAKED” BEANS ~ BLOG 365.68

KENTUCKY STYLE ‘BAKED’ WHITE BEANS adapted from COOK’S COUNTRY
1/2 pound country ham steak, roughly chopped small or shredded
1 tablespoon butter or avocado oil
1 LARGE shallot, chopped
2-3 garlic cloves, minced
3 cans (15 ounce) cannellini beans, drained and rinsed
2 1/2 cups water
2 1/2 cups homemade chicken broth
2 tablespoons white wine vinegar
1/2-3/4 pound ham hock (optional)
1/4 teaspoon liquid smoke (I like mesquite, but hickory is also good)
FRESH ground sea salt and black pepper

  • Heat butter over medium heat in a dutch oven until melted.
  • Add shallots, cooking until soft and beginning to brown.
  • Add garlic, sautéing a minute more until fragrant.
  • Add beans, water, broth, liquid smoke, vinegar, ham hock and ham pieces and bring to a boil over high heat.
  • Reduce heat to medium low and simmer 30-45 minutes, stirring occasionally until beans are tender.
  • Remove ham hock if using.
  • Season to taste and serve.

CHOCOLATE FRITO BARS ~ BLOG 365.61

These are still a bit of a work in progress. The second time I made these I did them on a jelly roll pan in a single layer and they were amazing. Next time I’m going to try milk chocolate chips, maybe even mini chips.

CHOCOLATE FRITO BARS yields 24 bars

18 1/2 ounces Fritos corn chips
2 cups chocolate chips
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter

  • Grease a 13×9 cake pan.
  • Sprinkle half of the corn chips evenly over the bottom.
  • Sprinkle half the chocolate chips over the corn chips.
  • In a heavy sauce pan combine the sugar and corn syrup, stirring until sugar dissolves and mixture comes to a boil. Cook 1 minutes more.
  • Remove from heat and stir in the peanut butter.
  • Pour half the mixture over the corn chip layer.
  • Top with remaining corn chips followed by the remaining chocolate chips.
  • Pour the remaining peanut butter mixture evenly over the last layer.
  • Let stand until set.
  • Cut into bars.

SAUCY PORK CHOPS ~ BLOG 365.54

Every now and then SIMPLE is BEST! 😀

SAUCY PORK CHOPS
4-6 boneless pork chops
2 tablespoons butter
1 LARGE shallot, chopped
1 cup halved grape tomatoes
1 cup homemade chicken OR beef broth
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
1/2 cup water

  • Melt butter in large skillet over medium-high heat.
  • Quickly sear pork chops on both sides, remove from pan and keep warm.
  • Add onions and saute a few minutes until tender.
  • Add broth, tomatoes, Italian seasoning, FRESH ground sea salt and black pepper, to taste. Bring to a boil.
  • Reduce heat to simmer, return pork chops to pan and simmer 5-7 minutes until pork chops are cooked through (145°).
  • Whisk together the water and flour until smooth.
  • Plate pork chops, keeping warm.
  • Whisk flour mixture in sauce until smooth and heated through.
  • Serve over mashed potatoes or rice.

GRILLED PINEAPPLE WHISKEY CHICKEN ~ BLOG 365.47

GRILLED PINEAPPLE WHISKEY CHICKEN – serves 4

Plan ahead to make this simply delicious and juicy BBQ chicken. Marinating for 24 hours or more is best for providing the most flavor.

¾ cup QUALITY whiskey
¾ cup pineapple juice
½ cup of your favorite BBQ sauce
4-5 garlic cloves, FINELY minced
2 tablespoons QUALITY Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
4 chicken breasts

  • Whisk together whiskey, pineapple juice, BBQ sauce, garlic, Worcestershire sauce and pepper.
  • Pour over chicken and let marinate overnight (24 hours is best) in the refrigerator.
  • Remove chicken from marinade and grill for 12 to 15 minutes. (see notes)
  • Brush with additional BBQ sauce before removing from grill.

NOTES:

  • To prepare chicken inside instead of grilling, pan sear the chicken on both sides for 3 minutes. Place the chicken on a baking sheet, brush with BBQ sauce and bake for 5-10 minutes at 400º.
  • You can substitute Bourbon if you prefer.

ITALIAN CORN CHOWDER ~ BLOG 365.33

January was NATIONAL SOUP MONTH so what better time for comfort food like this warm and comforting super creamy corn and potato chowder that includes sweet Italian sausage to oomph the flavor. This sausage and corn chowder is the perfect comfort food year round, but especially in the winter. In the summer use fresh corn and in the winter, frozen corn works well!

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6

ITALIAN CORN CHOWDER adapted from CLOSET COOKING

1 pound Sweet Italian sausage, casings removed
4 tablespoons butter
1 cup sweet Vidalia onion, diced
1 cup diced carrots
1 cup diced celery
1 cup red pepper, diced
3-4 cloves garlic, minced
1 pinch red pepper flakes
3-4 tablespoons WONDRA flour
4 cups homemade chicken broth
2 LARGE potatoes, peeled and cubed
4 cups corn (fresh, frozen, or canned depending on season)
1 teaspoon FRESH chopped oregano
1 teaspoon FRESH thyme leaves
FRESH ground salt and pepper to taste
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons FRESH chopped Italian flat leaf parsley
2 green onions, thinly sliced

  • Cook the sausage in a large skillet over medium-high heat, breaking it into small pieces, until cooked through. Set aside.
  • Add the butter to the pan and let it melt.
  • Add the onion, carrots, celery and peppers cooking 7-10 minutes until tender.
  • Add the garlic and red pepper flakes, stirring well.
  • Sprinkle with the flour and cook 2-3 minutes until golden.
  • Add the broth, sausage, potatoes, corn, oregano, and thyme.
  • Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  • Turn off the flame.
  • Lightly whisk together the heavy cream and Parmesan until the cheese melts in.
  • Adjust seasoning to taste with salt and pepper to taste.
  • Mix in the parsley and green onions.

BLOG 365.26 ~ SNICKER DOODLE BREAD

Do you love a good snickerdoodle? What could be better than a warm cookie? Warm bread of course!

SNICKER DOODLE BREAD
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons QUALITY cinnamon (see notes)
1 bag Hershey’s cinnamon chips (see notes)
1 cup butter, room temperature
2 cups sugar
2 LARGE eggs
1 tablespoon PURE vanilla
3/4 cup sour cream

  • Preheat oven to 350°.
  • Grease 3 loaf pans.
  • Sift together the flour baking powder, salt and cinnamon.
  • Fold in cinnamon chips and Set aside.
  • Cream together the butter and sugar.
  • Add eggs, blending until fluffy and uniform in color.
  • Mix in vanilla and sour cream.
  • Gradually add in the dry ingredients.
  • Distribute evenly amongst the loaf pans.
  • Bake 45-50 minutes until toothpick comes out clean.

NOTES:

  • This recipe easily transforms into a seasonal taste by using apple pie spice or pumpkin pie spice in combination with the cinnamon.
  • You can also substitute the cinnamon chips for butterscotch chips.

MARRY ME CHICKEN MADE SIMPLY ITALIAN ~ UPDATED ~ BLOG 365.5

This saucy, tender and creamy meal is just so delicious that he will propose LOL or at least that’s what was said in years past. He may not propose, but he will be satisfied with this truly melt in your mouth chicken dish.

MARRY ME CHICKEN

2 tablespoon avocado oil+
A pint of cherry or grape tomatoes, cut in half
FRESH ground sea salt and black pepper, to taste
2 pounds boneless skinless chicken thighs or chicken steaks (your preference)
3 cloves garlic, minced
1 tablespoon FRESH thyme or tarragon (your preference)
1 teaspoon crushed red pepper flakes
scant 1/4 cup champagne (pink moscato is my favorite) or white wine
1 cup homemade chicken stock
3/4 cup heavy cream
FRESH chopped parsley, torn to garnish
1 tablespoon potato starch or cornstarch, for thickening

  • Preheat oven to 400°.
  • Heat a large oven proof skillet over medium heat with 2 tablespoons avocado oil.
  • Place tomato halves in the skillet.
  • Add a few pinches of salt and pepper and toss it all together to combine.
  • Place in the oven to roast for 15-20 minutes, stirring once and roasting until the tomatoes have sizzled off some of their water and begin to brown slightly.
  • While the tomatoes are roasting, season the chicken generously on both sides with salt and pepper.
  • Remove skillet from the oven and reduce the oven temperature to 375°.
  • Transfer all of the tomatoes to a small bowl. Set aside.
  • Add a bit more avocado oil if necessary and sear the chicken in the same pan the tomatoes roasted in until golden brown on both sides. Don’t worry about cooking the chicken all the way through. It will spend enough time in the oven to cook through and tenderize.
  • Place the seared chicken in a shallow bowl or platter with a lip to catch any juices and set aside.
  • Reduce the heat to low. DO NOT WIPE OUT PAN! You want the nice browned bits across the pan for flavor!
  • Add garlic to the pan and stir constantly around the pan for 1 minute.
  • Stir in thyme or tarragon and red pepper flakes.
  • Return the tomatoes to the pan along with the champagne.
  • Scrape all those browned bits off the bottom of the pan as the wine cooks off.
  • Stir in chicken stock and heavy cream and bring to a low simmer.
  • Return the chicken pieces to the pan, nestling them in the sauce.
  • Place the skillet in the oven and bake for 18-20 minutes.
  • Remove from the oven when chicken is cooked through.
  • Transfer chicken to a plate and keep warm.
  • In a small bowl whisk together cornstarch or potato starch and 1 tablespoon of water.
  • Add to sauce, whisking to thicken. If the sauce doesn’t thicken immediately, place it back on a burner on low for a minute or two.
  • Return the chicken to the sauce and garnish with FRESH parsley.
  • Serve over rice, pasta or mashed potatoes.

WILTED GREENS with HOT BACON DRESSING ~ BLOG 366.277

This recipe has changed for us A LOT over the years so I’m going to give you both my original recipe AND my revised versions! BUT, this top revision is my favorite and final version!!!!!!!

WILTED GREENS with HOT BACON DRESSING serves 4 (3rd & FINAL REVISION)
8 cups torn lettuce and/or spinach of choice
3 stalks celery, halved and sliced
1/2 cup sliced and chopped red onion
1 cucumber, halved and sliced thick
4 slices bacon, diced
1 SMALL egg
2/3 cup water
1/3 cup apple cider vinegar
2 teaspoons sugar
2 teaspoons cornstarch
FRESH ground sea salt and black pepper, to taste
1 hard boiled egg per person

  • Toss lettuce, chopped red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp.
  • Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 2 tablespoons of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend.
  • Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add half of the bacon pieces and toss well.
  • Top with red onion slices, sliced hard boiled egg and crumbled bacon.
  • Serve immediately.

HOT WILTED GREENS (original)
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 teaspoons Worcestershire sauce

  • Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Serve immediately.

HOT WILTED GREENS (REVISED)

3 cups torn green leaf lettuce, washed
3 cups FRESH spinach, washed and trimmed
1/2 cup chopped red onions
1 large bunch green onions, sliced thin, tops too
2 stalks celery, washed, halved and sliced thin
4 slices bacon, browned and crumbled (save 3 tablespoons bacon grease)
1/3 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons Worcestershire sauce
FRESH ground sea salt and black pepper
1 cup chopped Plum tomatoes, garnish
Hard boiled egg, garnish

  • Toss together the shredded lettuce, spinach, chopped red onions, celery, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Garnish with tomatoes and eggs.
  • Serve immediately.

WILTED GREENS with BACON DRESSING serves 4 (SECOND REVISED VERSION)
6 cups torn lettuce and/or spinach of choice
2 stalks celery, halved and sliced
1/3 cup minced red onion
3 slices bacon, diced
1 SMALL egg
1/3 cup water
SCANT 1/4 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon cornstarch
FRESH ground sea salt and black pepper

  • Toss lettuce, red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp. Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 1 tablespoon of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend. Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add bacon pieces and toss well.
  • Serve immediately.

REVISED MANY TIMES, BUT THE FINAL REVISION WAS 8-25-2024