Category: RECIPES

CHICKEN LEMONAISE ~ BLOG 365.350

CHICKEN LEMONAISE

1 pound boneless, skinless chicken breasts or tenders
3/4 cup mayonnaise
1/2 cup FINE bread crumbs
FRESH ground sea salt and black pepper
3+2 tablespoons butter
1/2 cup chopped onion
3 tablespoons WONDRA flour
1 cup hot water
1/2 cup homemade chicken stock
3 teaspoons better than bouillon paste
1/4 cup chopped parsley
Juice of 1 LARGE lemon (3 tablespoons)

  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Rub chicken with 1/4 cup mayonnaise and dredge in bread crumbs.
  • Heat 3 tablespoons butter in skillet over medium heat.
  • Saute’ chicken pieces 2-3 minutes on each side until cooked through. Keep warm.
  • Add remaining butter to skillet.
  • Add onion and sauté until tender.
  • Sprinkle with flour, stirring until blended.
  • Gradually stir in water until smooth.
  • Add remaining ingredients, cooking and stirring to a SLOW boil.
  • Stir in remaining mayonnaise and stir until smooth.
  • Serve chicken over mashed potatoes.
  • Ladle gravy over chicken.

NOTE:

  • Original recipe called for margarine, but I don’t use it – so your choice.
  • I also use WONDRA exclusively for sauces and gravies, but the original recipe called for plain AP flour.
  • Recipe also called for 3 chicken bouillon cubes and I substituted to my preferred ingredient of better than bouillon paste.

CARAMELIZED ONION & APPLE MAC & CHEESE ~ BLOG 365.347B

New twists for an epic combo on an old classic makes the whole family happy. Imagine a classy French onion soup meeting the classic Mac and cheese with an apple twist for a new take on an ooey, gooey, creamy side dish with a crispy topping.

CARAMELIZED ONION & APPLE MAC & CHEESE

½ cup butter + 2 tablespoons for the Panko topping
3 Vidalia onions, thinly sliced
3 COSMIC Crisp apples, peeled, cored, and medium diced
5 tablespoons WONDRA flour
3½ cups WHOLE milk
1 teaspoon FRESH thyme, chopped
4 cups smoked Gouda, grated
3 cups Muenster cheese, grated and divided
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground mustard
1 teaspoon smoked paprika
1 pound pasta, favorite shape, cooked and cooled
1 cup Panko crumbs to top the dish with

  • Preheat the oven to 350°.
  • In a large stock pot, melt the butter over medium heat.
  • Add the onions and cook 20-30 minutes until golden brown and caramelized.
  • Add the apples and sauté 1–2 minutes.
  • Stir in the flour until combined and turning golden.
  • Slowly pour in the milk, stirring continuously. Let it come up to a simmer with the milk beginning to thicken.
  • Remove from the heat and add the fresh thyme, Gouda cheese, 1 cup Muenster, salt, pepper, mustard and paprika, stirring until the cheese has fully melted and the mixture is smooth.
  • Fold in the pasta and pour the mixture into a prepared 13 x 9 baking dish or into individual ramekins.
  • Melt the 2 tablespoons butter in a small bowl and whisk into Panko crumbs until thoroughly combined.
  • Top with the remaining Muenster cheese and Panko crumb mixture.
  • Bake 45 minutes or until bubbly and the top is golden brown.

NOTE:

  • Mild white cheddar or Monterey Jack cheese would work fine as a substitute for the Muenster.
  • Adding rotisserie chicken pieces makes this a wonderful one dish meal.

COOKING THURSDAY ~ BROWNED POTATO LOAF ~ BLOG 365.345C

BROWNED POTATO LOAF

3 tablespoons butter
3 tablespoons WONDRA flour
1 cup WHOLE milk
4 small baked potatoes
FRESH ground salt and pepper, to taste
1 tablespoon chopped parsley
2 tablespoons melted butter
1/2 cup grated sharp cheddar cheese

  • Melt butter in large sauce pan.
  • Whisk in flour until golden.
  • Whisk in milk, cooking until sauce thickens.
  • Season with FRESH ground salt and pepper to taste.
  • Dice potatoes into sauce.
  • Add parsley and cook 5 minutes more, stirring constantly, until mixture is stiff.
  • Spread mixture evenly and firmly in buttered loaf pan.
  • Refrigerate AT LEAST 2 hours.

 

  • Preheat oven to 350°.
  • Invert loaf pan onto baking tray.
  • Sprinkle with grated cheese.
  • Bake 25-30 minutes until cooked through and browned on top.

COOKING THURSDAY ~ POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON ~ BLOG 365.345B

POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON (1973) serves 4-6

10 1/2 ounce jar or can of beef gravy
1 1/2 pounds ground beef
1 cup FINE bread crumbs
1 LARGE egg, slightly beaten
1/4 cup minced onion
FRESH ground sea salt and black pepper, to taste
1 sheet puff pastry
8 ounces sliced mushrooms, optional
2 tablespoons butter

  • Preheat oven 375°.
  • Combine 1/4 cup gravy with ground beef, bread crumbs, egg, onion, salt and pepper, mixing thoroughly.
  • Shape into 3×7 inch loaf.
  • Place in shallow baking pan.
  • Bake 45 minutes.
  • Increase heat to 400°.
  • Melt butter in a large skillet.
  • Add mushrooms to skillet and sauté to caramelize well.
  • Drain off grease from mushrooms as well as the meatloaf.
  • Roll out puff pastry.
  • Lay mushrooms out along a long edge.
  • Place loaf over mushrooms if using and roll to cover. Fold in edges to seal.
  • Bake 15 minutes more.
  • While the Wellington is baking the last time, heat the remaining gravy to serve with it and mashed potatoes.

NOTE:

  • The original recipe had you draping 5 crescent rolls over the baked loaf. I adapted it to be more like a true Wellington.
  • I also added the mushrooms to be more Wellington like.
  • If I’m serving this to company, I make my Browned Potato Loaf to make it more elegant.

LEMON BUTTER PORK CHOPS ~ BLOG 365.343

The key to this recipe is to quickly sear the pork in a hot pan before baking it to perfection in the tart lemon butter sauce.

LEMON BUTTER PORK CHOPS yields 4 servings

4 boneless pork chops, at least 1 inch thick
1 tablespoon butter
1 tablespoon avocado oil
FRESH ground sea salt and pepper
½ cup WONDRA (extra fine) flour
4 tablespoons unsalted butter
2 garlic cloves, FINELY minced
1 EXTRA LARGE lemon juiced, 4 tablespoons
1 LARGE lemon, thinly sliced

  • Preheat the oven to 350°.
  • Lightly spray baking dish with non-stick spray. Set aside.
  • Tenderize the pork chops, if necessary.
  • Generously season the pork chops all over with salt and pepper.
  • Melt butter and avocado oil together in a large skillet over medium heat.
  • Dredge pork chops in the flour making sure they are completely covered, but shaking off excess.
  • Sear chops 2 to 3 minutes per side.
  • Transfer chops to a baking dish.
  • In the same skillet over medium-low heat and add the unsalted butter.
  • Add the garlic and cook for 30 seconds.
  • Add the lemon slices and lemon juice, cooking 2 to 3 minutes.
  • Turn lemon slices, adding a pinch of salt and pepper.
  • Pour the lemon butter mixture over the pork chops in the baking dish.
  • Bake 8 to 10 minutes, or until the internal temperature of the pork reaches 150°-155°.
  • Remove from oven and sprinkle with fresh herbs.
  • Serve immediately with your favorite side dishes.

COOKING THURSDAY ~ WALNUT GORGONZOLA STUFFED MUSHROOMS ~ BLOG 365.338

I have a friend who LOVES stuffed mushrooms. She also has a birthday 10 days after mine and at this age we have agreed to make gifts of food or outings because we don’t need new “things”. I made these for her birthday in September and she LOVED them.

WALNUT GORGONZOLA STUFFED MUSHROOMS

1 pound FRESH, tight medium large mushrooms, cleaned and stems removed
2 tablespoons avocado oil
2/3 cup (3 ounces) crumbled Gorgonzola cheese
1/4-1/2 cup shredded smoked cheddar
1/3 cup chopped walnuts
1/4 cup FINE breadcrumbs
1 tablespoon FRESH chopped lemon thyme
Lemon pepper, to taste

  • In a bowl combine the cheese crumbles, walnuts, breadcrumbs, thyme and pepper. Set aside.
  • Preheat oven to 375°.
  • Line baking sheet with foil and spray with non-stick cooking spray.
  • Brush mushrooms with oil.
  • Arrange on baking sheet with caps up.
  • Bake 10 minutes or until tender.
  • Flip mushrooms.
  • Increase oven to broil.
  • Evenly fill mushrooms with cheese mixture, mounding them slightly.
  • Top with the grated smoked cheddar.
  • Broil 1-2 minutes JUST until cheese melts.

REUBEN BRAID ~ BLOG 365.336

This is a fun twist on the classic Pampered Chef braid—a square corned beef braid! A preheated stone makes a perfectly crispy crust. I skip the deli slice corned beef though and use my SLOW COOKER corned beef leftovers that were frozen with the sauerkraut. We also like to skip the Everything bagel seasoning – it just isn’t necessary.

REUBEN BRAID serves 4

8 ounce package crescent rolls
½ pound crockpot reuben leftovers, squeezed dry
1/3 cup WELL drained sauerkraut
4 slices Mozzarella or Provolone cheese
1 egg, beaten
 Homemade Thousand island dressing for dipping

  • Preheat oven to 375°.
  • Preheat your baking pan or stone for a crispier crust.
  • Unroll the crescent rolls on a cutting board and press to seal the perforations. Roll the dough out into a 9″ x 13″ rectangle.
  • Place the corned beef mixture in a square in the center, leaving ½” from the long sides of the dough and 3″ from the short sides.
  • Top with the extra sauerkraut, if using and the cheese.
  • Cut 8 strips in the dough on each of the short sides about 1” apart.
  • To braid, lift the two opposite strips of dough up, twist, and pinch. Tuck the ends up to seal the braid.
  • Transfer completed braid to baking pan or stone using a pizza peel or extra large spatula.
  • Brush the egg over the dough.
  • Sprinkle with the seasoning, if using.
  • Bake 20-25 minutes or until golden brown and cooked through.
  • Remove the stone from the oven and cool for 5 minutes.
  • Serve with the dressing.

COOKING THURSDAY ~ CHOCOLATE PEANUT BUTTER CHEESECAKE BARS ~ BLOG 365.331

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

DESSERT LOVERS be warned ~ these super yummy peanut butter chocolate chip cookie cheesecake bars are extremely addictive!! These are a small batch recipe so better make your second batch at the same time because the first one will disappear in a flash.

DOUGH
1 stick butter, unsalted (1/2 cup), softened
1/2 cup FINE white sugar
1/3 cup packed dark brown sugar
1/2 cup JIF creamy peanut butter
1 LARGE egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup old fashioned oats
2 cups chocolate chips

  • Preheat oven to 325°.
  • Lightly spray baking dish with Baker’s Joy.
  • Cream butter, sugars and peanut butter together until smooth and fluffy.
  • Add the egg and beat until well blended.
  • In a separate bowl, sift together the flour, baking soda and salt.
  • Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
  • Stir in the oats and chocolate chips.

CHEESECAKE FILLING
8 ounces cream cheese, softened
1/3 cup FINE sugar
1 LARGE egg
1/2 teaspoon PURE vanilla

  • Cream together the cream cheese, egg, sugar and vanilla until smooth.


ASSEMBLY

  • Press a little more than half of the cookie dough in the bottom of a 9×9 inch square baking dish.
  • Pour the cheesecake filling over the dough and spread smooth to the edges.
  • Crumble the remaining dough and sprinkle over the top OR roll it into a flat layer and place it over the cheesecake layer.
  • 
Cover and bake for 20 minutes.
  • Uncover and bake for another 15-20 minutes, or until top is lightly browned and the cheesecake layer is set.
  • Serve warm with ice cream.
  • Store leftover bars in refrigerator.


SLOW COOKED BEEF & MUSHROOM STROGANOFF ~ BLOG 365.329

This is the PERFECT cozy recipe for cold fall and winter nights.

SLOW COOKED BEEF & MUSHROOM STROGANOFF

2 pounds boneless chuck roast, cut into 3 x 1/2 inch pieces
8 ounces BEECH mushrooms or 1 pound fresh sliced mushrooms
1 LARGE Vidalia onion, chopped
1 can Campbell’s cream of celery soup
2 tablespoons Bragg’s liquid aminos
2 tablespoons Dijon mustard
1 tablespoon Lea & Perrin’s Worcestershire sauce
3-4 cloves garlic, FINELY minced
FRESH ground sea salt & black pepper
Prepared egg noodles

  • Add beef pieces in slow cooker.
  • Whisk together the liquid aminos, mustard, Worcestershire sauce, condensed soup and seasoning.
  • Fold in onions and mushrooms.
  • Cook, covered on low, 6-8 hours or until meat is tender.

 

  • Transfer steak and mushrooms to a serving dish and keep warm.
  • Skim fat from the juices.

2 tablespoons cornstarch
2 tablespoons hot water
1 cup sour cream

  • Whisk together the hot water and cornstarch until smooth.
  • Stir cornstarch mixture into pan juices.
  • Cover and continue cooking 10-15 minutes until sauce thickens.
  • Stir in sour cream until smooth and consistent.
  • Fold in egg noodles and pour over beef and serve immediately.

NOTE: I prefer the Beech mushrooms because of their nutty flavor.

AZZOLINA SPAGHETTI ~ BLOG 365.324

This recipe was printed on an old dot matrix printer on February 10, 1984 and noted that it was from P.J. Azzolina’s grandfather. So, I did a little research and found that AZZOLINA is an Italian surname, but it also translates to Little Azure or Cornflower or Sky Blue. But when you google AZZOLINA SPAGHETTI it brings up a recipe for Assassins Spaghetti. 🙂

AZZOLINA SPAGHETTI
24 ounces tomato paste
6 cups chicken broth
28 ounce can peeled, whole tomatoes, trimmed and mashed
1 LARGE onion, FINELY chopped
1 pound mild Italian sausage, each sausage cut into thirds
1 tablespoon sugar
2 tablespoons Avocado or olive oil
FRESH ground sea salt and black pepper
pinch red pepper, to taste
Pinch baking soda

  • Heat oil in large skillet.
  • Saute’ onion until tender.
  • Add sausage and brown on all sides.
  • Remove onions and sausage from oil and drain well.

 

  • In a large dutch oven stir together the tomato paste, broth and tomatoes.
  • Stir in seasonings, sugar and baking soda.
  • Fold sausages into sauce.
  • Bring to a SLOW simmer.

MEATBALLS
5 slices QUALITY bread, crusts removed
1 1/2 pounds ground beef
1/2 pound ground pork
2-4 LARGE eggs,
2 tablespoons Parsley
2 tablespoons Italian seasoning
1 teaspoon garlic powder
Powdered Romano cheese

  • Add meat to a large bowl.
  • Shred bread into bowl.
  • Add Parsley, garlic powder, Italian seasoning and Romano cheese.
  • With wet or gloved hands mix all together and form meatballs, adding more Romano as necessary to attain the proper texture.
  • Quickly sear meatballs and drain on paper toweling.
  • Add meatballs to sauce and simmer ALL day!

NOTE:

  • Original recipe called for Hunt’s tomato paste and whole tomatoes, but I prefer CENTO or DELALLO San Marzano brands.
  • It also called for a choice of veal or pork, but I don’t use veal.
  • It also called for water and I substitute homemade chicken broth.

BAKED CHICKEN MARSALA ~ BLOG 365.322

Not a great picture, but oh so good. Baking this makes for the most tender chicken!!!!

BAKED CHICKEN MARSALA

6 boneless, skinless chicken breasts cut in half to make thin steaks
4 tablespoons Italian seasoning
FRESH ground sea salt and black pepper
4 tablespoons avocado oil

  • Preheat oven to 375°.
  • Grease 13×9 baking dish and set aside.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Rub chicken pieces with Italian seasoning.
  • Heat oil in large skillet until shimmering.
  • Add chicken pieces, browning 2 minutes per side.
  • Transfer chicken to baking dish in a single layer.

SAUCE

1/2 cup butter, cubed
8 ounces beech mushrooms, trimmed
1 shallot, chopped
3-4 cloves garlic, FINELY minced
2 cups homemade chicken stock
3/4 cup Marsala wine
1 tablespoon FRESH chopped Italian Flat Leaf Parsley
2 tablespoons cornstarch
1/4 cup heavy whipping cream
2/3 cup grated Parmesan cheese

  • Heat butter over medium heat.
  • Add shallot, garlic and mushrooms, cooking until tender.
  • Stir in stock, wine and parsley, cooking and simmering to a SLOW boil.
  • Whisk together the cream and cornstarch until smooth.
  • Stir cream mixture into stock mixture and continue to simmer until thickened to desired consistency.
  • Add butter piece by piece, stirring until smooth.
  • Pour sauce over chicken.
  • Top with cheese.
  • Bake uncovered 15-20 minutes until cooked through.
  • Serve immediately.

BLUE CARROT BUNDT CAKE ~ BLOG 365.317

I decided to combine two of my favorite flavors into a single cake and was NOT disappointed!!!! I think you’ll enjoy it also. It has a uniquely yummy pop of flavor.

BLUE CARROT BUNDT CAKE ~ 12 servings

1 lemon, zested & juiced
1 orange, zested and juiced
1/2 cup FINELY grated carrot (1 medium carrot)
3 LARGE eggs
16 ounces sour cream
1 yellow cake mix
1/4 cup powdered sugar
1 pint blueberries

  • Heat oven to 350°.
  • Lightly spray bundt pan with Baker’s Joy. Set aside.
  • Whisk together the eggs, sour cream, orange and lemon zest until smooth.
  • Fold in most of the grated carrots, reserving a few for garnish.
  • Mix in cake mix, beating until smooth.
  • Fold in most of the blueberries, reserving a few for garnish.
  • Pour into prepared pan and tamp on counter to even out.
  • Bake 35-45 minutes until set and toothpick comes out clean.
  • Loosen sides and invert onto serving plate.
  • Brush warm cake with reserved juices.
  • Cool completely.
  • Sprinkle with powdered sugar or drizzle with a cream cheese glaze.
  • Garnish with some FINELY grated carrot and a couple blueberries for a stunning and colorful presentation.

NOTE: If using frozen blueberries, toss the thawed berries in some flour before folding them into the batter.

CREAM CHEESE GLAZE
2 ounces softened cream cheese
1⁄2 tablespoon butter
3 tablespoons WHOLE milk
2 -3 tablespoons powdered sugar
1⁄2 teaspoon QUALITY vanilla

  • With an electric mixer, beat cream cheese, butter and milk together.
  • Gradually add the powdered sugar.
  • Beat in vanilla last.