Category: RECIPES

SALSA VERDE CHICKEN CASSEROLE ~ BLOG 365.121

SALSA VERDE CHICKEN CASSEROLE
1 tablespoon butter
2 boneless, skinless chicken breasts
1 teaspoon Hatch chile seasoning
FRESH ground sea salt and black pepper
1/2 cup sour cream
3/4 cup chunky salsa
3/4 cup salsa verde
2 cups chopped tomatoes
1/4 cup FRESH chopped cilantro
2 cups Mexican blend shredded cheese
2 green onions, sliced thin
1 small mini red pepper, diced
1 can Green Giant Mexican corn, drained well
8 corn tortillas
OPTIONAL TOPPINGS – avocado slices, sliced green onions, FRESH chopped cilantro, sour cream or guacamole

  • Melt butter in a medium skillet.
  • Season chicken breasts on both sides with the Hatch chile season and FRESH ground sea salt and black pepper.
  • Sear chicken on both sides 4-5 minutes until cooked through.
  • Shred chicken into small pieces.
  • Combine chunky salsa and salsa verde until well blended.
  • In a mixing bowl combine chicken pieces, corn, 3/4 cup salsa mix, green onions and pepper pieces with the sour cream.
  • Spread 1/4 cup of the salsa mixture on the bottom of an 8 inch greased baking dish.
  • Layer half the tortillas on top of salsa.
  • Spread half the chicken mixture over the tortillas followed by half the cheese.
  • Repeat layers ending with remaining salsa and a couple pepper rings for color.
  • Bake 20-25 minutes until bubbly.
  • Serve with additional toppings.

NOTE: This recipe converts well to a dip or “loose” casserole that I often serve over tortilla chips. I find the leftovers keep better that way.

 

THE FIREHOUSE SPECIAL ~ BLOG 365.119

I found this recipe in an old Taste of Home magazine. I made a few changes and it’s now a go to potluck recipe for social events. I’ve made several changes starting with halving the recipe. The original was truly made to feed a firehouse!! I use beech mushrooms because they have subtle nutty flavor.

THE FIREHOUSE SPECIAL adapted from Taste of Home

1 1/2 cups homemade chicken broth
1 1/2 cups uncooked instant rice
1 + 1 tablespoons butter
1 pounds ground beef
3/4 pound spicy pork sausage
1 pound sliced FRESH beech mushrooms
1-2 garlic cloves, FINELY minced
10 ounces package frozen chopped spinach, thawed and squeezed REALLY dry
8 ounces 4% cottage cheese
4 LARGE eggs, beaten
1 envelope onion soup mix
1 teaspoon garlic powder
1 teaspoon Creole seasoning
FRESH ground sea salt and black pepper, to taste
1/4 cup FRESH grated Parmesan cheese

  • In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in 1 tablespoon butter and set aside.
  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain well and set meat aside.
  • Using the same skillet, saute’ mushrooms and garlic in remaining butter until tender.
  • Return meat mixture to skillet.
  • Stir in the spinach, cottage cheese, eggs, soup mix, garlic powder, Creole seasoning and reserved rice mixture.
  • Spoon mixture into a greased 13 x 9 inch baking dish.
  • Sprinkle with Parmesan cheese.
  • Cover and bake at 350° for 45 minutes.
  • Uncover and bake 10-15 minutes longer or until completely heated through and cheese is melted.

HAWAIIAN BANANA BREAD ~ BLOG 365.114

HAWAIIAN BANANA BREAD adapted from SMART SCHOOL HOUSE

yields 2 loaves or 22-24 cupcakes

This updated and fresh version of banana bread will make your gram’s old version move to the back of your recipe file! The pineapple, coconut and drunken raisins give this a new outlook on banana bread and will become your go to recipe!

2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup sugar
2 LARGE eggs
1/4 cup Malibu rum
1/3 cup golden raisins
1 VERY ripe banana, mashed
20 ounce can of crushed pineapple in juice, not drained
¼ cup shredded coconut, sweetened

  • Preheat oven to 350°.
  • Prepare loaf pans with non-stick spray (Baker’s Joy is best) or parchment paper.
  • Pour rum over the raisins and set aside for 10 minutes.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set Aside.
  • 
In a separate large bowl, cream together the butter and sugar on low speed until creamy.
  • 
Add eggs and continue to gently mix until incorporated.

  • Add and slowly mix in the mashed banana and pineapple.

  • Gradually add the dry ingredients to the wet ingredients.
  • Drain raisins of any excess liquid and save the liquid to make yourself a drink 🙂
  • 
Fold in the shredded coconut and raisins.

  • Pour batter into loaf pans.
  • 
Bake for 1 hour until toothpick comes out clean.

  • Allow the bread to cool COMPLETELY before removing it from the pan!


 

BETTER THAN GRAMS TUNA NOODLE CASSEROLE ~ BLOG 365.112

A few weeks ago I posted our go to Chicken Tetrazzini recipe. Tuna Noodle Casserole is virtually the same thing with the absence of the sherry and a bit different pasta for us. Oh and I make my own base!! Grams and mom alsways used Campbell’s soup.

BETTER THAN GRAMS TUNA NOODLE CASSEROLE

CASSEROLE
FRESH ground sea salt and black pepper
12 ounces cavatappi pasta, prepared al dente
4 tablespoons unsalted butter
1 stalk celery, FINELY diced
1 LARGE shallot, FINELY diced
2 LARGE cloves garlic, minced
8 ounces trimmed Beech mushrooms
4 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup whole milk
1 cup frozen peas
3/4 cup FINELY grated Parmesan cheese
1 LARGE lemon, zested and juiced
3 tablespoons FRESH chopped flat leaf Italian parsley
12 ounces flaked tuna, drained

  • Heat your oven to 350°.
  • Lightly grease an 8×11 baking dish.
  • Melt 1 tablespoon of the butter in a large skillet over medium high heat.
  • Saute the onion and celery, seasoning with FRESH ground sea salt and black pepper until tender and golden.
  • Add mushrooms, sautéing a few minutes more.
  • Stir in the remaining 3 tablespoons butter as well as the garlic and continue to cook to melt the butter and lightly cook the garlic, 30 seconds to 1 minute.
  • Sprinkle the flour over the veggies, stirring to combine. Cook for about 1 minute to toast the flour.
  • Reduce heat to medium-low and, while continually whisking, slowly begin adding in the broth about 1/2 cup at a time until all the broth is incorporated and the mixture is lump free.
  • Stir in the milk and peas; simmer 2-3 minutes until thickened.
  • Remove the pan from the heat and stir in the Parmesan cheese, lemon zest, lemon juice and parsley.
  • Fold the tuna and cooked noodles into the cream mixture, stirring well to combine.
  • Season to taste with FRESH ground salt and pepper and transfer into the prepared casserole dish.

TOPPING
1 1/2 to 2 cups crushed plain crinkle cut chips
1/2 cup grated white Cheddar
Pinch smoked paprika, optional

  • Scatter the crushed chips over the casserole top followed by the grated Cheddar cheese and a pinch of smoked paprika, if using.
  • Place the casserole dish onto a sheet pan in case of any boil over and bake 25-30 minutes until golden brown, slightly crisp and bubbling.
  • Allow the casserole to cool for 5 to 10 minutes before serving.

NOTES:

  • I often will use this as a vehicle for any diced deli meats I have in the drawer also. On this occasion I did one can of tuna and diced tavern ham.

SALSA VERDE PASTEL AZTECA ~ BLOG 365.107

It’s no surprise that where we live shapes our families and the recipes we pass down – the very way we gather around the kitchen table. The culinary traditions of the places we call or have called home have a HUGE impact on our personal journeys.

I’m from Texas, but I didn’t grow up there. I have lived there a few times and LOVE the farm to market way of cooking. I miss when I’m not there and have a difficult time acquiring the necessary ingredients to re-create the family recipes that have been handed down over the years.

That said, life goes on and we do our best to make substitutions that work well enough to recreate those recipes. Think of Pastel Azteca as a Mexican style lasagna, where the sauce is a smooth salsa; corn tortillas are substituted for the pasta, chicken or pork instead of traditional beef for the protein, roasted green chiles for the tomatoes and both crumbly as well as melty cheeses instead of Mozzarella and Parmesan cheeses. Mexican recipes are a lot like Italian recipes – layer after layer of flavor and slow cooking to get the right depth of those flavors.

PASTEL AZTECA Servings: 8 servings
SAUCE
1 1/2 pounds tomatillos, husked and rinsed
4 dried guajillo, colorado or ancho chiles, stemmed and seeded
2 cups FRESH cilantro
1 white onion, chopped
2 cloves garlic, minced
1 cup tomato puree
1 teaspoon Mexican oregano
1 sprig fresh epazote (optional)
FRESH ground sea salt and black pepper
1 tablespoon butter
2 tablespoons avocado oil

  • Add the dried chiles to a bowl and pour boiling water over them. Cover the bowl to let them rehydrate. 

  • Heat a grill or cast iron pan over medium high heat.
  • Char the onion and garlic cloves until they are nicely blackened. Add to a blender.
Add the rehydrated chiles to the blender, along with all the rest of the sauce ingredients, except for the lard.
  • Puree extremely well.
Get the lard hot in a saucepan.
  • Add the sauce and bring to a boil,, stirring constantly to incorporate the fat.
  • Reduce the heat to a bare simmer and cook 10 minutes or so. Turn off the heat.

CASSEROLE & ASSEMBLY
18 6 inch corn tortillas
2 tablespoons butter
1 pound shredded chicken
6 poblanos, Hatch or Anaheim peppers, roasted, peeled, seeded and cut into strips
1 + 1/2 cup ELOTE corn kernels (see notes for recipe)
4 ounces cotija, crumbled
1 pound Oaxaca or mozzarella cheese, grated
1/2 cup Mexican crema, or sour cream (Darigold has a Mexican Sour Cream I like)


  • Preheat the oven to 400°F.
  • Butter a 9×13 casserole or baking dish.
  • Ladle a thin layer of the sauce into the bottom.
  • Layer the casserole with 6 tortillas.
  • Spread some meat evenly over the top.
  • Add the 1 cup of elote corn and strips of roasted peppers. 
Sprinkle a layer of cotija cheese, then crema, then shredded Chihuahua or Oaxaca cheese.
  • Top with another layer of tortillas, a bit more sauce, meat, pepper and cheese.
  • Finish with the remaining tortillas.
  • Sprinkle with the remaining cotija cheese, drizzle some more crema, and sprinkle the last of the grated cheese over the top.
  • Season with FRESH ground pepper and last of the corn.
  • Bake for 20 minutes until the cheese starts to brown.
  • Let stand for 10 minutes before serving.

NOTES & TIME SAVERS

  • Keep in mind this is the full-on, Sunday supper version of pastel azteca, but here are some serious time-saving hacks for an equally tasty week night meal.
  • You can use canned green chiles. Or even frozen. In August I buy Hatch chiles (they are only available for about a month a year) and roast them and portion them for freezing so I have some all year round. If you don’t know how to roast green chiles, here’s a great tutorial.
  • I make elote corn and then cut it from the cob or better yet make esquites for this recipe. Elote and street corn are the same thing. The word elote means “corn cob”. It’s the seasonings that make all the difference. Esquites, also called elote en vaso means corn in a cup. These can be made ahead and frozen also. Recipes below.
  • Literally any cooked meat will work, just make sure to chop or shred it small. Use a rotisserie chicken or left over carnitas. A HUGE time saving hack is using tamales (without the husks) and rolling them in the golden blend tortillas to layer at the bottom of the baking dish.
  • You can use canned enchilada sauce, or even canned tomato sauce.
  • If you have trouble finding crema, thin regular sour cream with a little buttermilk, milk or cream to get you closer to the real thing. 

OPTIONAL TORTILLA STEP

  • Heat about 1/4 inch of oil in a pan until it hits about 350°.
  • Fry the tortillas for about 30 seconds or so, JUST enough for them to stiffen up a bit, but not enough so they are stiff like tostadas. You want semi limp.
  • Cool tortillas on a cooling rack.

ELOTE aka MEXICAN STREET CORN
4 ears corn, husked (see notes)
2 tablespoons DUKE’s mayonnaise
2 tablespoons Mexican crema or sour cream
½ cup Cotija cheese , freshly grated, or queso fresco (see notes)
chili powder , or tajin, to taste
1 lime, cut into wedges
FRESH chopped cilantro , for garnish, optional

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the ears of corn and cook 10 minutes or until tender.
  • Brush corn with melted butter and grill corn on medium heat until slightly charred.
  • Mix the mayonnaise and Mexican crema together.
  • Spread a thin layer all over the corn ears. 
Sprinkle generously with cotija cheese and the desired amount of chili powder.
  • Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
  • For this recipe cut the corn from the cob in the end.

NOTES:

  • White corn is traditionally used in Mexico, but yellow corn easily substitutes.
  • Cotija cheese is traditional, but Quesa Fresca will substitute in a pinch.
  • If using fresh husked corn, leave stem end attached as something to hold on to while eating. Otherwise stick a long wooden skewer into the end of the corn before grilling or coating, to make them easier to hold and eat.

ESQUITES

1 tablespoon salted butter , softened
1/3 cup diced onion
1 jalapeño or serrano pepper, seeded, diced (optional)
1/3 cup homemade chicken broth or water
3 cups (4 cobs), husked, cut from the cob
FRESH ground salt and pepper, to taste
5 tablespoons DUKE’s mayonnaise
5 tablespoons Mexican crema or sour cream
1/3 cup Cotija or queso fresco cheese, shredded
chili powder, Tajin or hot sauce, to taste
1 lime, cut into wedges

  • Add butter to large cast iron skillet over medium heat.
  • Once melted, add onion and pepper, sautéing until tender.
  • Add broth or water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).

  • Season with black pepper and a little salt then divide among 4 cups – for making Pastel Azteca I just make one big bowl.

  • In each cup, add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream), stirring to combine.
  • 
Sprinkle generously with grated cheese and chili powder, to taste.
  • Serve with lime wedges to squeeze on top.


NOTES:

  • White corn is traditionally used in Mexico, but yellow corn can be substituted. You could also substitute 3 cups frozen corn.
  • Cotija cheese is traditional, but if you can’t find it, substitute Quesa Fresca will substitute in a pinch or FINELY grated Parmesan cheese.

TETRAZZINI ~ BLOG 365.105

Nothing says comfort food like gram’s chicken tetrazzini. Her recipe called for stewing her own chicken with celery and carrots before being shredded into a rich cream sauce made with sherry and tossed with al dente spaghetti and freshly grated Parmesan cheese and then topped with a butter crumb topping. It was then slow baked until it was bubbly and just starting to crisp at the edges.

The creation of tetrazzini is widely debated as to whether it was Auguste Escoffier of French fame, the Knickerbocker Hotel in New York City or Ernest Arbogast at the Palace Hotel in San Francisco in 1905 that originally created the recipe. Most sources lean more heavily on it having been Arbogast. But, sources do agree that it was definitely named after the Italian opera singer, Louisa Tetrazzini who made her American debut at the Tivoli as Gilda in Rigoberto. In those days recipes were often named after famed celebrities.

No matter who originally created it, from that day on the comforting chicken casserole with the Italian name, Tetrazzini would become a large part of the average American home recipe box and morphed into the recipe we know and love today. It was highly Americanized for the middle class in the 1960’s by many a housewife using Campbell’s condensed soup, velveeta cheese and wide egg noodles or spaghetti and more iconically as a frozen dinner. Tetrazzini began appearing in many a cookbook, including Betty Crocker.

Tetrazzini is considered an Italian American dish made with diced poultry or seafood in either a butter, cream, milk and cheese sauce flavored with white wine or sherry. It was often made with a béchamel or mornay sauce originally that incorporated linguine, spaghetti or egg noodles. It was then topped with cheese and bread crumbs before being baked.

From 1950 to 1980 many upscale restaurants including Sardi’s and Mamma Leone’s featured tetrazzini on their menus. Southerners began referring to it as chicken spaghetti and it became a soul food classic and readily available in-house and on catering menus in places like Baton Rouge’s Piccadilly cafeteria or Durham’s Foster’s Market where it remained a customer favorite for many decades.

When I was a kid this recipe was used by my family as a go to for holiday leftovers – it was made with turkey or ham and mom would make it with canned mushrooms and Campbell’s soup – YUCK!

CHICKEN TETRAZZINI

8 ounces bucatini spaghetti, broken in half, prepared al dente’
3 cups chopped or shredded cooked chicken
4 tablespoons unsalted butter
2 cups sliced mushrooms (see notes)
1/2 cup small chopped onion
1/2 cup small chopped celery
1 can baby sweet peas, drained well
3 tablespoons AP flour
2 cups homemade chicken broth
1 cup heavy cream
3 tablespoons sherry
FRESH ground salt and black pepper, to taste
1 cup FRESH grated Parmesan cheese

  • In a large bowl toss drained pasta chicken pieces together.
  • Melt the butter in a large skillet over medium heat.
  • Add the mushrooms, onions and celery and cook 3-4 minutes until soft.
  • Reduce the heat to medium-low and whisk in the flour, cooking a minute or so until golden.
  • Whisk in the chicken broth and cook 1-2 minutes until it begins to thicken.
  • Stir in the cream and sherry, season to taste with salt and pepper, and continue to cook 2-3 minutes, stirring, until the sauce comes JUST to a boil.
  • Remove from the heat and fold in 1/2 cup of the Parmesan.
  • Pour the sauce into the bowl with the chicken and noodles and stir to combine.
  • Fold in the peas.
  • Transfer the chicken mixture to a 9×13 inch baking dish.
  • Sprinkle with the remaining 1/2 cup Parmesan or optional butter crumbs and Parmesan.
  • Bake 25-30 minutes slightly covered until the last 5 minutes and then until the casserole is bubbling.
  • Let rest for 10 minutes before serving.

OPTIONAL BUTTER CRUMB TOPPING
2 tablespoons butter, melted
1/3 cup Panko bread crumbs
1/4 cup grated Parmesan cheese

  • Mix together well.
  • Sprinkle over top before baking.

NOTE:

  • The original recipe called for thin spaghetti, but we prefer bucatini.
  • I also often use rotisserie chicken pieces unlike gram’s original stewed chicken.
  • I also use whole Beech mushrooms for their nutty flavor.

ITALIAN PAN-FRIED CHICKEN ~ BLOG 365.101B

Simple, delicious and can be dressed up for a company meal or down for a casual weeknight meal.

ITALIAN PAN-FRIED CHICKEN
1 tablespoon softened butter
2 tablespoons avocado oil
6 LARGE bone-in chicken thighs
FRESH ground sea salt and black pepper
1/4 teaspoon smoked paprika
2 teaspoons FRESH minced rosemary
1/2 teaspoon FRESH minced oregano
1 teaspoon FRESH minced basil
3-4 LARGE garlic cloves, minced
1/4 cup QUALITY merlot
1/4 cup QUALITY chardonnay
1/4 cup QUALITY balsamic vinegar
1/2 cup red wine vinegar
1/4 cup chicken broth
1/4 cup heavy whipping cream
1 tablespoon COLD butter, diced

  • In a large skillet, melt butter and avocado oil over medium-high heat.
  • Season chicken generously with FRESH ground sea salt and black pepper.
  • Brown chicken 4-5 minutes on each side.
  • Add garlic and simmer 1 minute more.
  • Add vinegars and wines.
  • Reduce heat to medium; cook 10-12 minutes, covered until a thermometer reads 165°-170°.
  • Bring to a SLOW boil, stirring to loosen browned bits from pan; cook 5-7 minutes or until reduced by half.
  • Remove chicken to a serving plate and keep warm.
  • Stir in cream, butter and herbs.
  • Return to a SLOW boil, cooking 3-5 minutes more or until slightly thickened.
  • Serve over chicken and potatoes.

MARMALADE LIME GLAZED PORK CHOPS ~ BLOG 365.100

The original recipe called for JUST enough glaze to coat one side of the chops. We LOVE the glaze so I doubled the amount because we like to coat both sides of the chops as well as drizzle it over the stuffing!

MARMALADE LIME GLAZED PORK CHOPS
3/4 cup orange marmalade
1 jalapeno pepper, seed and FINELY chopped
Juice of 1 LARGE lime
1 LARGE lime cut into wedges
1 teaspoon FRESH grated ginger root
4 bone-in pork chops or 2 pork sirloin steaks
FRESH ground sea salt and black pepper
Prepared stuffing – homemade or Stove Top

  • In a small saucepan whisk together the marmalade, jalapeno, lime juice and ginger, cooking 5-7 minutes over medium heat until marmalade is melted.
  • Season pork chops with FRESH ground sea salt and black pepper.
  • Heat grill to medium-high.
  • Reduce grill heat to medium and lightly oil grates.
  • Grill chops 4-8 minutes depending on chop thickness until cooked through to 145.
  • Brush with glaze during last few minutes.
  • Let rest 5 minutes before serving.

OLD FASHIONED WACKY CAKE aka DEPRESSION CAKE or WAR CAKE ~ BLOG 365.98

I’ve been obsessed with WWII lately. I’ve also been researching recipes that were popular during times of rationing and this one caught my attention, so much so that I JUST had to try it! I’m so glad I did – it is completely scrumptiously rich and moist and uses NO eggs, milk or butter! I’ve updated the original ingredients and instructions a bit.

OLD FASHIONED WACKY CAKE aka DEPRESSION CAKE or WAR CAKE

1½ cups flour
1 cup sugar
4 3 tablespoons QUALITY cocoa powder
1 teaspoon baking soda
½ teaspoon salt
5 tablespoons NEUTRAL oil
1 tablespoon vinegar
2 1 teaspoons PURE vanilla
1 cup water

  • Preheat oven to 350°.

  • Spray 8×8 inch cake pan with Baker’s Joy.
  • Whisk together the flour, sugar, cocoa powder, baking soda, and salt in an 8×8 inch pan large bowl.
  • Make 3 wells in the flour mixture.
  • Pour the oil into one well, the vinegar into another well, and the vanilla into another well.
  • Pour the water over everything.
  • Whisk the mixture until cake batter forms. You may need to use a spatula on the corners of the pan to make sure all of the dry ingredients get mixed in. Spread into prepared cake pan.
  • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool, slice, and serve.
  • Top the cake with powdered sugar, whipped cream, or frosting (chocolate or cream cheese are best). 


SLOW COOKER BBQ BRISKET with SWEET KICKIN’ BBQ SAUCE ~ BLOG 365.93

SLOW COOKER BBQ BRISKET

The secret to this juicy, flavor exploding, melt-in-your-mouth BBQ Beef Brisket is not only slow cooking it to perfection, but oven searing it the day before! Use it for a company dinner or backyard get together and will be a success either way!

SPICE RUB
2 tablespoons paprika
4 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon chipotle powder
1 teaspoon FRESH ground pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper

  • Bring brisket to room temperature for 30 minutes.
  • Preheat oven to 425°.
  • Line a large baking dish or jelly roll pan with parchment paper or foil for easy clean up. Set aside.
  • Trim brisket of excess fat and rinse and pat dry.
  • In a medium bowl, whisk together the above ingredients. Remove 1 tablespoon Spice Rub and add to a medium bowl to use in your barbecue sauce.
  • Rub all remaining spice rub evenly all over the meat then place brisket on prepared baking sheet.
  • Bake uncovered for 30 minutes at 425 to sear meat.
  • Wrap in heavy duty foil and refrigerate overnight.

SLOW COOKING BRISKET
Oven seared 3-4 pound beef brisket
1 cup water
1 tablespoon Better than Bouillon beef base
2 tablespoons Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
1/2 cup favorite homemade barbecue sauce

  • Add brisket to slow cooker, fat side up.
  • Whisk together 1/2 cup BBQ sauce, water, Worcestershire sauce, Bragg’s liquid aminos and 1 tablespoon beef bouillon.
  • Cover and cook on LOW for 8-10+ hours until brisket is VERY tender, flipping over half way through cooking.
  • Remove brisket to a foil lined baking sheet.
  • Brush with more BBQ sauce and broil 5-10 minutes, until slightly caramelized.
  • Simmer remaining BBQ sauce until warmed through.
  • Brush brisket again with BBQ sauce and slice across the grain or chop as desired.
  • Serve with remaining barbecue sauce plain or they make delicious sandwiches.

SWEET KICKIN’ BBQ SAUCE
2 cups ketchup
4 1/2 tablespoons sugar
1/3 cup packed brown sugar
3/4 cup apple cider vinegar
1 tablespoon reserved Spice Rub from above
1 tablespoon Frank’s Hot Honey hot sauce
1 teaspoon red pepper flakes
1/2 teaspoon Ancho chili powder
FRESH ground sea salt and black pepper

  • In a medium sauce pan whisk together all of the ingredients plus the 1 tablespoon reserved spice rub, whisking to combine.
  • Cook over medium heat, stirring frequently 10 minutes until sugars are dissolved and sauce is smooth.

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE ~ BLOG 365.86

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE

Super simple and quick makes this an easy, yet tasty weeknight meal ready in under 30 minutes!

Servings: 4

8 ounces uncooked Orecchiette (ear) pasta, prepared al dente
16 ounces QUALITY ground Italian sausage (see notes)
1/2 medium onion chopped
1 LARGE carrot, small diced
4 cloves garlic minced
1/2 teaspoon Dijon mustard, optional
1/2 cup dry white wine
3 cups (packed) fresh baby spinach
2 tablespoons FRESH chopped basil
FRESH ground salt & pepper, to taste
FRESH grated Parmesan cheese, for garnish

  • 
In a large skillet saute’ sausage over medium-high heat for 8-10 minutes or until it’s cooked through and nicely browned. Add onions and carrots about half way through.
  • Drain all 1-2 tablespoons of fat from the skillet.
 Reduce the heat to medium and stir in the garlic and Dijon mustard if using, cooking for 30 seconds.
  • 
Pour in the wine and cook 2-5 minutes until reduced by half.
  • Add in the spinach and basil tossing with tongs until the spinach has wilted.
  • Add in the drained pasta and toss again.
  • Season to taste with FRESH ground salt and pepper.
  • Serve immediately with freshly grated Parmesan cheese.


NOTE:

  • If need be, remove meat from prepackaged casings.
  • I often add grape tomatoes and blister them for added flavor.
  • Truly any size pasta will work, but a small pasta is best so it is well coated in the sauce.

PRETTY IN PINK TRES LECHES (3 MILKS) CAKE ~ BLOG 365.86B

You can make the cake a day ahead before poking it with holes and storing it tightly wrapped at room temperature. The cake benefits from sitting in the refrigerator to absorb all of the milk. It needs at least 1 hour but can sit in the fridge overnight before frosting and serving. The longer it sits, the more it can absorb, making the cake better and better.

CAKE
1 1/2 cups AP flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 – 1/2 cup freeze dried fruit powder, optional
5 LARGE eggs, separated
1 1/4 cups granulated sugar, divided
1 teaspoon PURE vanilla extract
1/2 cup WHOLE milk
4 tablespoons unsalted butter, melted and cooled

  • Preheat oven to 350°.
  • Grease a 13″ x 9″ baking pan with cooking spray.
  • In a large bowl sift together the flour, baking powder, salt and freeze dried fruit powder if using.
  • In a medium bowl, using a handheld mixer on medium-high speed, beat egg yolks and 1 cup sugar until stiff ribbons trail behind beaters.
  • Beat in vanilla.
  • In another large bowl, using handheld mixer on medium-high speed, beat egg whites until soft peaks form.
  • Gradually add remaining 1/4 cup sugar and continue to beat until stiff peaks form.
  • Add yolk mixture to dry ingredients and beat to combine.
  • Add milk and butter and beat until combined.
  • Gently fold in egg whites until just combined.
  • Pour batter into prepared pan.
  • Bake cake until a tester inserted into middle of cake comes out clean, about 30 minutes.
  • Let cool.

FILLING
1 (14 ounnce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup WHOLE milk
1 teaspoon PURE vanilla extract

  • In a medium bowl, whisk condensed milk, evaporated milk, whole milk and vanilla until combined.
  • Using a fork, poke holes all over cake, then pour milk mixture over cake.
    Cover pan with plastic wrap and refrigerate until milk mixture is absorbed, AT LEAST 1 hour, BUT PREFERABLY OVERNIGHT.

WHIPPED CREAM & ASSEMBLY
2 cups heavy cream
1/2 cup granulated sugar
1/4 cup cinnamon-sugar
Sliced FRESH strawberries (or fruit of choice), for serving

  • In a large bowl beat the heavy cream and sugar until stiff peaks form.
  • Frost cake with whipped cream.
  • Sprinkle with cinnamon-sugar.
    Serve with strawberries alongside.

NOTES:

  • The trick to this recipe is in the egg whites. Be sure to beat them until they hold STIFF peaks and then fold them ever so GENTLY into the cake batter. The goal is to avoid deflating them while folding, so that the cake bakes up nice and tall with lots of lift.
  • Egg temperature matters! You’ll get the most stable whip and tallest sponge cake by using room temperature eggs. Make sure to let the eggs sit at room temperature for 30 minutes before using.
  • To make this flavored I add freeze dried powdered fruit flavors to the sifted dry mixture. 1/4 – 1/2 cup is all it takes.
  • DO NOT rush the soaking step. A longer soak results in a deeper flavor AND a moister cake.