Category: RECIPES

CHEESY CHICKEN CHILAQUILES ~ BLOG 365.219

This Mexican classic gets an update as a layered casserole.

CHEESY CHICKEN CHILAQUILES

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon Pampered Chef Southwestern Seasoning Mix or taco seasoning
1 tablespoon butter
1 3/4 cups salsa verde
3/4 cup homemade chicken broth
3/4 cup chopped FRESH cilantro
12 cups authentic restaurant-style tortilla chips (see notes) OR**
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco (4 ounces)
Sour cream or crema (optional)

  • Preheat oven to 350°.
  • Melt butter in stoneware baker for 2-3 minutes while you are preparing chicken.
  • Cut chicken into 1 inch pieces.
  • Combine chicken and seasoning; mix well.
  • Spread chicken evenly over bottom of stoneware baker.
  • Bake 10-15 minutes until cooked through, stirring to separate chicken occasionally. Drain WELL and set chicken aside.
  • Whisk salsa and broth together.
  • Arrange half of the tortilla chips over bottom of the baker, breaking chips; top with half each of the chicken, salsa mixture and Jack cheese.
  • Sprinkle with 1/2 cup of the cilantro.
  • Repeat layers one time ending with Jack cheese.
  • Return to the oven covered for 10-15 minutes or until cheeses are melted and most of the liquid is absorbed.
  • Let stand, covered, 5 minutes.
  • Sprinkle with remaining 1/4 cup cilantro and Cotija cheese.
  • Serve with sour cream, if desired.

NOTES:

  • Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. I used 2-2 cup bags of Fresh Gourmet Tortilla Strips.

PEPPERONCINI CHICKEN & RICE ~ BLOG 365.217

This is a quick weeknight version of Mississippi Chicken that is normally done in the slow cooker. The rice is creamy, yet sweet and vinegary from the pepperoncinis. This is my favorite way of infusing a ton of flavor into rice. The rice makes a wonderful side dish even if you don’t make the chicken.

PEPPERONCINI CHICKEN & RICE adapted from delish.com

4 (6 ounce) boneless, skinless chicken breasts, pounded evenly thin
2 tablespoons FRESH chopped oregano
1 teaspoon garlic powder
FRESH ground sea salt & black pepper, to taste
1 tablespoon neutral oil
1 + 1 tablespoon unsalted butter
1 LARGE shallot, chopped 
4 cloves garlic, finely chopped
1 cup long-grain Jasmine rice, rinsed
1/2 cup pepperoncini liquid from jar
2 cups chicken broth
1 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1 cup shredded mozzarella
1/2 cup sliced pepperoncinis

  • Melt avocado oil and 1 tablespoon butter in a large skillet.
  • Season chicken pieces all over with garlic powder, FRESH ground sea salt and black pepper.
  • Add chicken pieces to skillet, cooking 3-4 minutes per side until golden brown.
  • Transfer to a plate and set aside.
  • Add remaining butter to pan and stir until melted.
  • Add onion and garlic, cooking and stirring 5-6 minutes until onions are softened and beginning to caramelize.
  • Add rice, stirring 1-2 minutes until warmed.
  • Add pepperoncini liquid and sauté a 2-3 minutes until most of the liquid is evaporated.
  • Add broth, half-and-half, oregano and red pepper.
  • Return chicken and any accumulated juices to skillet.
  • Bring to a SLOW boil.
  • Reduce heat to medium-low. Cover and simmer, stirring often, until rice is tender and cooked through. 
  • Transfer chicken to platter.
  • Stir in mozzarella and pepperoncinis until cheese is melted.
  • Return chicken to skillet and serve immediately.

MORTON’S CHICKEN CHRISTOPHER ~ BLOG 365.212

MORTON’S CHICKEN CHRISTOPHER adapted

Buttery rich garlic sauce over crispy tender boneless chicken makes this the PERFECT recipe that’s as delicious for company as it is a weeknight family dinner.

SCRUMPTIOUS is the only word necessary to describe this recipe. I’ve only slightly adapted their original recipe to our likes.

CHICKEN
4 boneless, skinless thin cut chicken breasts
1/2 cup WONDRA flour
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
1 cup FINE breadcrumbs
3 tablespoons butter
3 tablespoons avocado oil

  • Generously season both sides of chicken with salt, pepper, garlic powder, and onion powder.

  • Dredge chicken in flour, followed by beaten eggs and then bread crumbs.
Heat the oil and butter in a large skillet over medium heat.
  • When butter is melted and sizzling, add the chicken breasts to the pan, cooking 4–5 minutes on each side until golden brown and fully cooked through.
  • Remove the chicken and set it aside, keeping it warm.

SAUCE
4 tablespoons butter
1/2 cup thin sliced green onions
3 garlic cloves, minced
½ cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons heavy cream
1 tablespoon chopped parsley, for garnish

  • 
In the same skillet, melt the remaining 4 tablespoons of butter.
  • Add the sliced green onions, minced garlic and sauté 1–2 minutes until fragrant.
  • Stir in the chicken broth and lemon juice, simmering 2–3 minutes.
  • Add the heavy cream and stir until the sauce thickens slightly.
  • Place the cooked chicken breasts on a serving platter and pour the garlic butter sauce over the top.
  • Garnish with fresh parsley for a pop of color and flavor.
  • Serve immediately over mashed potatoes or buttered noodles to soak up the sauce.

FRENCH ONION CHICKEN BAKE ~ BLOG 365.210

FRENCH ONION CHICKEN BAKE – Yield 6 servings

French onion soup in chicken form – YUMMY! Complete with some cheesy toast on top.

1 LARGE onion, sliced thin
¼ cup homemade chicken broth
2 tablespoons butter, softened, divided
FRESH ground black pepper, to taste
2 + 2 teaspoons Pampered Chef 3 onion dip mix 
6 boneless skinless chicken thighs
4 ounces Gruyere cheese, grated and divided
½ teaspoon FINELY chopped lemon thyme leaves
6 slices French bread
Chopped parsley, optional

  • Preheat the oven to 425°.
  • Place the onion slices, broth, 2 tablespoons butter and pepper in baking dish.
  • Cover and bake for 25 minutes, stirring occasionally, until browned and caramelized.
  • Season the chicken with 2 teaspoons of the dip mix.
  • Stir the remaining dip mix into the caramelized onions.
  • Place the chicken on top of the onions.
  • Top with 1/2 cup of the cheese.
  • Bake for 30 minutes, or until the chicken is cooked through.
  • Combine the remaining butter with the thyme.
  • Spread onto the bread slices and place them on baking sheet.
  • Top with the remaining grated cheese.
  • During the last 8-10 minutes of cooking, place the baking sheet with the toast on top of the chicken’s baking dish.
  • Cook until the cheese is melted and golden brown.
  • Top the chicken with parsley, if desired and serve immediately.

NOTE: In a pinch you can substitute 1.3 ounce Lipton Onion Soup & Dip Mix, but it’s not my favorite option.

 

BLUE MOON BAKER BLUEBERRY PIE BARS ~ BLOG 365.205

Last weekend we had our 3rd annual BBQ Showdown, a sanctioned BBQ competition hosted here in our little town. The throw down also includes a HUGE corn hole competition. Our catch phrase is BBQ, BAGS & BREWS. There are also microbreweries and wineries that participate in the weekend. There were 48 BBQ teams and 72 Corn Hole teams from all over the country that descended in our little town of 8,200. But, we were ready! 😀

A couple friends of ours are part of the organizers that put on the event and put their hearts and souls into ALWAYS making it a HUGE success. From year 1 it has been just that, a HUGE success. Both previous years after expenses (costs, prize money and trophies…) they have given away over $20,000.00 in TRADE scholarships each year that Mike Rowe would be proud of. This year is no different and there will be at least that in scholarships.

This year they added an ancillary competition using blueberries from our local Blueberry supplier, NORRIS BLUEBERRY FARM in the farm community on the edge of town. They opened up the competition to the public as well as the BBQers and so I entered one of our favorite recipes for pie bars. I was required to have a “team name”, hence the BLUE MOON BAKER name for the bars. Turns out I was the ONLY community member against 45 professional BBQ teams. I don’t think I ever had a chance 😂 But, I actually placed 10th out of 46! Not bad for a home baker 🙂

BLUE MOON BAKER BLUEBERRY PIE BARS
CRUST & TOPPING
1 3/4 cups AP flour
1/4 cup almond flour
1 cup EXTRA FINE sugar
1/4 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature

  • Preheat oven to 350°.
  • Grease a 9×13 baking pan.
  • Whisk together the flour, sugar and salt.
  • Cut butter in with a pastry blender until the butter is evenly distributed and mixture is crumbly.
  • Reserve 1 1/2 cups for topping.
  • Press the remaining mixture into the bottom of the pan and bake 12 minutes.
  • Cool 10-15 minutes.

FILLING
4 LARGE eggs
2 cups EXTRA FINE sugar
1 cup sour cream
1/2 cup AP flour
1/4 cup almond flour

pinch salt
Zest of 1 lemon
1 teaspoon PURE almond extract

32 ounces FRESH or frozen blackberries, thawed and drained well

  • Whisk eggs in a large bowl until smooth.
  • Add sugar, sour cream, flour, salt, lemon zest and almond extract, mixing until well blended.
  • Gently fold in berries and spoon the mixture evenly over the crust.
  • Crumble remaining crust mixture evenly over the berry layer.
  • Bake 45-55 minutes or until cooked through.
  • Cool COMPLETELY before cutting.

NOTES:

  • These are VERY thick bars and baking time may vary depending on the fruit you use.
  • These bars work wonderfully with all flavors of fruit. Cherry and peach are excellent! Cranberry is wonderful at this time of year also. I like to mix a few blueberries and strawberries into the cranberries for a little extra sweetness.
  • I HIGHLY recommend non-seeded fruits.
  • If you like THICK crusts, double your crust and topping ingredients – just sayin’ 😀

CHILE LIME PORK CHOPS ~ BLOG 365.203

CHILI LIME PORK CHOPS

1 tablespoon avocado oil
4 boneless pork chops, 6 ounces each
1/2 cup AP flour
FRESH ground salt and black pepper
2 tablespoons Pampered Chef Chili Lime Rub

  • In a large cast iron pan, heat the oil over medium heat.
  • Generously season pork chops with FRESH ground sea salt and black pepper on each side.
  • Sift together the AP flour and Chili Lime Rub.
  • Dredge chops in seasoned flour, shaking off excess.
  • Add pork chops to the hot oil and sear 4 minutes on each side until cooked through.
  • Serve immediately.

 

BUTTERMILK FRIED CHICKEN ~ BLOG 365.198

BUTTERMILK FRIED CHICKEN adapted from Molly Yeh

BRINE
3 cups buttermilk
3 tablespoons kosher salt 
FRESHLY ground black pepper, to taste
1 tablespoon sugar 
1/2 teaspoon ground cayenne 
3 cloves garlic, FINELY minced 
3 sprigs fresh thyme 
3 1/2-pounds chicken pieces (all thighs or a mixture of legs, thighs and breasts works really well)

  • Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag or tupperware container.
  • Add the chicken pieces, turning to coat well.
  • Squeeze out the excess air, then seal and refrigerate overnight.
  • When you’re ready to fry the chicken, remove from the refrigerator and return to room temperature for at least 30 minutes.

FRYING
Neutral oil, for frying
2 1/2 cups AP flour 
1/2 cup cornstarch 
1 tablespoon sweet paprika  
2 teaspoons baking powder 
2 teaspoons garlic powder
1/2 teaspoon ground cayenne 
FRESH ground sea salt and black pepper
1/4 cup buttermilk 

  • Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350°.
  • Set racks on two rimmed baking sheets and keep one next to the stove.
  • Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt and cayenne in a large bowl.
  • Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture, shaking off the excess.
  • Set the chicken skin-side up on a rack.
  • When the oil reaches 350°, lightly dredge the thighs and legs again.
  • Continue to fry the chicken 4 more minutes, making sure the oil maintains at around 330°.
  • Turn and continue to fry 4-6 minutes more until both sides are crisp and deep golden and the interior of a thigh reads 165°. The chicken will take 10-12 minutes.
  • Remove the chicken to the second rack to drain.
  • Return the oil temperature to 350°.
  • Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces.
  • Transfer to a serving platter.

 

SLOW COOKED SMOKED HAM & BEANS ~ BLOG 365.196

SMOKED HAM AND BEANS
3 pounds smoked ham hocks
1 tablespoon avocado oil
1/2 teaspoon ground bay leaves
1 onion, FINELY chopped
3 garlic cloves, FINELY minced
few sprigs Lemon Thyme, FINELY chopped
3 small carrots, diced
1/2 pound parsnips, diced
1/2 cup yellow split peas or 2 cans small navy or cannelini beans
1/2 cup apple cider
3 + 3 (6) cups homemade chicken stock
3 cups water

  • Place ham hocks in slow cooker with 3 cups of water and 3 cups of the chicken stock. Cook on LOW for 8 hours.
  • Remove ham hocks. When cool enough remove meat from bones and discard skins.
  • Heat oil in large skillet.
  • Add carrots and onion, sauteing 3-4 minutes until softened.
  • Season with salt and pepper.
  • Add garlic, thyme and split peas. If using canned beans do not add them yet.
  • Stir in remaining chicken stock.
  • Transfer everything back to slow cooker including the ham pieces.
  • Slow cook for another 4 hours on HIGH – adding canned beans during the last 1/2 hour.
  • Adjust seasoning to taste.
  • Serve with crusty bread.

MAPLE COUNTRY RIBS ~ BLOG 365.191

The key to this recipe is to use a QUALITY PURE maple syrup!

MAPLE COUNTRY RIBS
3 pounds pork ribs
1 cup QUALITY PURE maple syrup
1/2 cup applesauce
1/4 cup ketchup (see note*)
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper
3 cloves garlic, minced
pinch paprika

  • Cut ribs into 3-4 rib sections and place in large dutch oven.
  • Cover ribs with water and bring to a SLOW boil.
  • Simmer 10 minutes and then drain well.
  • Preheat oven to 300°.
  • Line baking sheet with heavy duty foil and spray with non-stick spray.
  • Arrange rib sections on baking sheet in single layer.
  • Whisk together remaining ingredients until smooth.
  • Pour over ribs.
  • Cover with foil and seal tightly.
  • Bake 2 hours until meat is tender.
  • Baste with sauce frequently and serve with drained sauce.

NOTES: *If you like it a bit spicier use a jalapeno ketchup.

MEATBALLS in BUTTERMILK MUSHROOM SAUCE ~ BLOG 365.189

This is a moist and nutty flavored meatball with a rich and creamy gravy that has become a family favorite!

MEATBALLS in BUTTERMILK MUSHROOM SAUCE
MEATBALLS
1 1/2 pounds QUALITY ground beef
1 LARGE shallot, FINELY chopped
1/4 cup FINELY chopped red pepper
1 celery rib, FINELY chopped
1 cup cooked rice
FRESH ground sea salt and black pepper, to taste
1 LARGE egg, lightly beaten

  • Preheat oven to 350°.
  • Combine all ingredients until well blended, but NOT overworked.
  • Divide into 12 meatballs. Place in greased baking dish.

SAUCE
1-2 tablespoons butter
1/2 pound BEECH mushrooms, sauteed until golden
1 can Campbell’s Cream of Golden mushroom
scant 1 1/2 cups buttermilk

  • Whisk together the soup and buttermilk until well blended.
  • Nestle sauteed mushrooms amongst meatballs.
  • Pour soup mixture over meatballs.
  • Bake 1 hour.

GREEN PEA CASSEROLE ~ BLOG 365.177

This makes a wonderful side dish. I have been known to add rotisserie chicken pieces and serve it at a church social or potluck dinner.

GREEN PEA CASSEROLE

2 – 10 ounce bags frozen peas, thawed (5 cups)
1 LARGE celery rib, diced
1/2 cup DUKE’s mayonnaise
1/2 Vidalia onion, chopped
FRESH ground sea salt and black pepper
1 – 6 ounce stuffing mix packet (I like Mrs Cubbisons)

  • Preheat oven to 350°.
  • In a large bowl mix everything except the stuffing mix all together.
  • Transfer to a greased 11×7-in baking dish.
  • Prepare stuffing mix according to package directions.
  • Spread over pea mixture.
  • Bake uncovered 20-25 minutes until lightly browned.

MARINATED CUCUMBER, ONION and TOMATO SALAD ~ BLOG 365.175

MARINATED CUCUMBER, ONION and MOZZARELLA TOMATO SALAD

1/2 cup olive oil (or avocado)
1/4 cup apple cider vinegar
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 LARGE cucumber, sliced or chopped large
1 medium red onion, thinly sliced
2 LARGE tomatoes, chopped
1 cup marinated mozzarella cheese pearls, drained
1/4 cup FRESH parsley, chopped

  • In a large bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
  • Add the sliced cucumber, red onion, chopped tomatoes and mozzarella cheese pearls to the bowl and gently toss in the marinade until evenly coated.
  • Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
  • Before serving, sprinkle the chopped parsley over the salad and toss lightly.
  • Serve chilled and enjoy.