Category: RECIPES

LEMON BUTTER CHICKEN PARMESAN ~ BLOG 365.357

LEMON BUTTER CHICKEN PARMESAN yields 4 servings

4 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 cup AP flour
3 LARGE eggs
3/4 cups FINELY grated Parmesan cheese
3/4 cup homemade chicken stock
4 tablespoons butter
1 LARGE lemon, sliced
1/3 cup white wine
1/2 tablespoon dried parsley

  • Preheat oven to 350°.
  • Melt butter and avocado oil together in a large ovenproof skillet over medium heat.
  • Set up a dredge station with the flour in one bowl, eggs in another and the cheese in a third bowl.
  • Tenderize the chicken if necessary.
  • Dredge chicken breasts through the flour and then dunk it in the egg, draining off excess egg mixture before dredging in the cheese.
  • Add chicken pieces to skillet without crowding and sear 2-3 minutes per side.
  • Melt the butter in a small sauce pan.
  • Add lemon juice and lemons, discarding all seeds.
  • Add white wine and parsley, allowing mixture to come to a SLOW boil.
  • Whisk in chicken stock and pour entire mixture over chicken breasts in the skillet.
  • Cover and bake for about 20 minutes.
  • Serve with pasta or rice.

SLOW-COOKED CHICKEN Ala KING ~ BLOG 365.354B

SLOW-COOKED CHICKEN Ala KING

1 can condensed cream of chicken soup, undiluted
3 tablespoons AP flour
FRESH ground black pepper
Dash Frank’s original hot sauce
1 pound boneless, skinless, cubed chicken breasts
1 celery rib, halved and diced
1/2 cup chopped red pepper
1 bunch green onions, sliced thin
1 -10 ounce package frozen peas, thawed
Mashed potatoes

  • Stir together soup, flour, pepper and Frank’s original hot sauce until smooth in a 3-qt. slow cooker.
  • Stir in chicken, celery, red pepper and onion.
  • Cover and cook on low for 4-5 hours or until meat is no longer pink.
  • Stir in peas and cook 30 minutes longer or until heated through.
  • Serve over mashed potatoes.

NOTES:

  • Most recipes call for green pepper, but I can’t tolerate green pepper so I substitute red pepper.
  • You’ll note there is no salt in the ingredients list. The soup is generally salty enough, but add more if you would like.

COOKING THURSDAY ~ ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS ~ BLOG 365.352

Butternut squash is the star of this creamy, earthy soup and is brightened up with the addition of a sweet, tart cranberry coulis.

ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS

COULIS
1 bag cranberries
12 ounces pomegranate juice
+/- 1/2 cup sugar
Zest of 1 LARGE orange

  • Place the cranberries, juice and sugar into a saucepan over medium heat. 
  • Bring to a SLOW boil and cook, stirring occasionally until the cranberries burst and the mixture starts to thicken. 
  • Run through the fine sieve of a food mill placed over a bowl, discarding the solids or puree in a food processor and then press the mixture through a fine sieve to remove any solids. 
  • Set aside.

SOUP
1 LARGE (2-3 pounds) butternut squash
4 + 2 tablespoons butter
1 small bag baby carrots
3 tablespoons avocado oil
1 LARGE onion, small chopped
3 garlic cloves, FINELY minced
4 cups homemade chicken broth
1 tablespoon PURE maple syrup
+/- 1 cup brown sugar
FRESH ground nutmeg, to taste
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick spray.
  • Prick squash several times with a fork and place in the center of the baking sheet.
  • Melt 4 tablespoons butter in 8×8 baking dish.
  • Add carrots and season with FRESH ground sea salt and black pepper.
  • Roast squash and carrots for 1-1 1/2 hours until tender.
  • Remove from oven and cool ALMOST completely enough to handle, then peel away skin from the squash and discard.
  • In a large saute’ pan melt 2 tablespoons butter and avocado oil together.
  • Saute’ onions and garlic 5-7 minutes until softened.
  • Add squash pieces, carrots and chicken broth.
  • Use an immersion blender to puree until creamy and blended. Add more broth if necessary to get to desired consistency.
  • Bring to a simmer and cook 10-15 minutes until desired consistency is reached.
  • Stir in brown sugar, maple syrup and nutmeg.
  • Season to taste with salt and pepper.
  • Add a sprinkle of brown sugar.
  • Add a drizzle of the cranberry puree. Use a knife or chopstick to swirl a bit.

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.