Category: RECIPES

COOKING THURSDAY ~ FISH TACO BOWLS ~ BLOG 365.232D

Living in this small town there are very few “quality” restaurants that aren’t “FAST” food or greasy diner food that we like to frequent. One of our 4 favorites is the Blac-N-Bleu. It’s the kind of place where if you are there enough, your drink of choice magically appears when you sit down. 🙂 The original concept and owners did NOT exude a welcome atmosphere or inviting menu. Since the new owners took over several years ago the concept AND menu have changed and not only become more inviting, but have also thrived under their direction. The servers are top notch and friendly. The chefs are inventive ad offer a savory and creative menu that seems to make EVERYONE happy.

My MOST FAVORITE item on their menu is the FISH TACO BOWL that I have since replicated for making here at home! One of the best parts besides the flavorful taco seasoned crispy yet flaky fish is the green cabbage slaw on top of rice with black beans, fire roasted corn, diced tomato, pickled red onion and FRESH avocado for the best meal that boasts all of the flavors and textures you love about fish tacos, only in a bowl!

FISH TACO BOWLS

FISH
2 teaspoons Pampered Chef Chile Lime seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper, optional
FRESH ground sea salt and try-color pepper
1 pound bonelesss skinless white fish, cod or halibut
1 tablespoon avocado oil

  • Preheat the oven to 400°.
  • In a small bowl, mix the taco seasonings until well combined.
  • Set aside ½ teaspoon of the taco seasoning for the coleslaw.
  • Cut the fish filet into 1-inch pieces and add to a large bowl.
  • Drizzle with the oil and taco seasonings and toss until well coated.
  • Line a baking sheet with foil and spray with cooking spray.
  • Scatter the fish pieces on the baking sheet and bake for 10 minutes or until the fish is opaque.
  • Raise the heat to BROIL and cook for 3 more minutes to crisp the outside.

COLESLAW
12 ounce bag coleslaw mix
3 green onions, thinly sliced
1/4 cup chopped cilantro leaves
¼ cup sour cream
2 tablespoons fresh lime juice
2 teaspoons adobo sauce, (from 1 can chipotles in adobo)
½ teaspoon reserved taco seasoning
2 tablespoons water
1 avocado, peeled and pitted

  • Add the coleslaw mix, green onion, and cilantro leaves to a medium bowl.
  • In a blender or food processor, blend the avocado, sour cream, lime juice, adobo sauce, reserved taco seasoning, and water until smooth.
  • Toss half of the avocado sauce with the coleslaw mix.

ASSEMBLY
3 cups prepared white rice
1 cup black beans, rinsed and drained
1 cup fire roasted corn
1 cup diced tomato
lime wedges
pickled red onions
sliced avocado, optional
pico de gallo, optional

  • 
Divide the rice, coleslaw mix, and fish among four bowls and serve with lime wedges, sliced avocado, more chopped cilantro, pickled red onions, and/or pico de gallo.
  • Drizzle with the reserved sauce as desired.


COOKING THURSDAY ~ PEACH GLAZED BBQ CHICKEN ~ BLOG 365.232C

PEACH GLAZED BBQ CHICKEN

1 tablespoon avocado oil
1 LARGE shallot, FINELY diced

  • Heat oil in LARGE sauce pan.
  • Saute shallot 5-10 minutes until soft and browned.

1 cup jalapeño ketchup
2 tablespoons apple cider vinegar
1/4 cup water
2 tablespoons Lea & Perrins Worcestershire sauce
1/2 cup peach preserves
3 tablespoons dark brown sugar

  • Whisk into the sauce pan until smooth.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes until thickened.
  • Set aside to cool

1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
3-4 pounds chicken pieces
Non-stick cooking spray
2-3 firm peaches, sliced

  • Stir together garlic powder and seasoning until well blended.
  • Sprinkle and rub seasoning into chicken pieces.
  • Spray each piece with cooking spray.

 

  • Spray grill with non-stick spray.
  • Heat to high and then reduce to low.
  • Arrange chicken skin side down and grill 4-5 minutes until fat is rendered and skin is browned.
  • Flip chicken pieces.
  • Cover and grill on low 20-30 minutes until chicken is cooked through and no pink near the bone.
  • Brush with sauce every 10 minutes, adjusted and moving chicken around to prevent burning.
  • Add peaches during the last 10 minutes.

COOKING THURSDAY ~ BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE ~ BLOG 365.232B

A cup of beans a day is attributed to the long life of many people. This smoky, yummy bean salad meets that criteria and is as healthy and delicious as it is perfect for potlucks and parties.

BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE serves 6
SALAD
1 can black beans, drained and rinsed
1 can small navy beans, drained and rinsed
1 cup yellow peas, soaked 8 hours and cooked tender in chicken broth
1 cup green peas, soaked 8 hours and cooked tender in chicken broth
2 cups grated Brussels sprouts
1 cup jasmine rice
2 cups homemade chicken or beef broth
FRESH chopped Cilantro, parsley, scallions, basil and/or thyme to garnish

  • Cook rice in broth 20-30 minutes until JUST tender.
  • Spread out on baking sheet to cool and dry.

SMOKY VINAIGRETTE
1 cup avocado oil
½ cup sun-dried tomatoes
⅓ cup champagne vinegar
2 tablespoons smoked paprika
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper

  • In a food processor, process sun-dried tomato with oil until smooth.
  • Add champagne vinegar to the tomato-oil mixture and process until emulsified.
  • Add honey, FRESH ground sea salt and black pepper and smoked paprika, processing until well blended.

ASSEMBLY

  • Layer (rice, brussels sprouts and beans) ingredients into bowls.
  • Drizzle 2 tablespoons of the vinaigrette mixture onto each salad. Reserve the rest for future.
  • Garnish and serve.

NOTE: Any combination of beans works – pinto, red beans…

COOKING THURSDAY ~ COOKIE MONSTER COOKIES ~ BLOG 365.232A

I had these at a friend’s birthday party recently and they were sooooooo addictive!! I only made a small addition and we like them even better now 🙂

COOKIE MONSTER COOKIES

1 cup sugar
1 cup packed brown sugar
1/2 cup unsalted butter, at room temperature
3 LARGE eggs
1 1/2 cups creamy peanut butter
1 tablespoon PURE vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups oats (original OR instant)
1 cup mini M&M’s
1 cup mini chocolate chips
FLAKED sea salt

  • Preheat oven to 350°.
  • Sift together the flour, baking soda and salt. Set aside.
  • Cream together butter and sugars.
  • Add eggs, one at a time, incorporating well.
  • Whisk in peanut butter until well blended.
  • Add vanilla, baking soda and salt, blending well.
  • With a hand mixer blend in the oatmeal, incorporating well.
  • Fold in M&M’s and mini chocolate chips.
  • Drop by spoonfuls onto baking sheet.
  • Sprinkle with flaked sea salt.
  • Bake for 13 minutes.

COOKING THURSDAY ~ CRUNCHY PEANUT CHICKEN SALAD ~ BLOG 365.225D

CRUNCHY PEANUT CHICKEN SALAD

1/2 cup creamy peanut butter
1/3 cup rice wine vinegar
3-4 tablespoons avocado oil
1/4 cup teriyaki sauce
3 teaspoons Garden Gourmet ginger paste

  • Whisk all together until smooth and well blended.

1 SMALL head Napa cabbage, shredded
1 SMALL red pepper, diced or thinly sliced
2 stalks celery, halved lengthwise and sliced thin
1 SMALL English cucumber, quartered lengthwise and sliced
1 SMALL bunch green onions, sliced thin
1 cup snap peas, halved (optional – seasonal)
1 1/2 cups rotisserie chicken pieces
1/4 cup chopped cilantro
1/2-1 cup bean sprouts
1 1/2-2 cups shredded carrots

  • Toss ALL together.
  • Drizzle salad with half of the vinaigrette.

1/2 cup chopped peanuts
Sesame seeds

  • Sprinkle with peanuts and sesame seeds.
  • Serve with remaining vinaigrette.

COOKING THURSDAY ~ OLD SOUTH SODA SAUCE PORK LOIN ~ BLOG 365.225B

Using soda, whether it’s cola, 7UP, Dr. Pepper or even Orange Crush in recipes is truly something I learned from my southern grandmother.

OLD SOUTH SODA SAUCE PORK LOIN ~ serves 6
MARINADE
1 cup Coca-Cola OR Dr. Pepper
1/4 cup Bragg’s liquid aminos
3 tablespoon avocado oil
2 tablespoons Dijon mustard, optional
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard, optional
2 cloves garlic, minced
1 teaspoon FRESH ground ginger
2 tablespoons QUALITY balsamic vinegar
1 teaspoon FRESH chopped thyme
3-5 pound pork loin roast

  • Whisk marinade ingredients together in a baking dish.
  • Add pork loin and refrigerate overnight.

SODA SAUCE
1 tablespoon cornstarch
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon dry mustard, optional
2/3 cup Coca-Cola OR Dr. Pepper
1/3 cup balsamic vinegar
FRESH ground sea salt and black pepper, to taste

  • Whisk together sauce ingredients in a saucepan.
  • Bring to a SLOW boil then reduce to a simmer until thickened.
  • Preheat oven to 325°.
  • Remove pork from marinade.
  • Roast for 30-40 minutes per pound until meat registers 175°.
  • Pour sauce over pork and roast 30 minutes more.
  • Allow to rest 5 minutes before slicing to serve.

COOKING THURSDAY ~ CHICKEN FAJITA COBB SALAD ~ BLOG 365.225A

CHICKEN FAJITA COBB SALAD

VINAIGRETTE
1 LARGE lemon juiced
2 cloves garlic, FINELY minced
1 shallot, FINELY chopped or minced
1 1/2 tablespoons red wine vinegar
⅓ cup avocado oil
FRESH ground sea salt and rainbow pepper, to taste
pinch sugar, as needed

  • Whisk ALL together and chill until needed.

CHICKEN & MARINADE
1 tablespoon avocado oil
2 chipotle peppers in adobo finely chopped or pureed
1 1/2-2 teaspoons taco seasoning
FRESH ground sea salt and rainbow pepper, to taste
4 chicken thighs or 3 chicken breasts, boneless and skinless


  • Combine the vegetable oil, chopped chipotle peppers in adobo, taco seasoning, FRESH ground sea salt and black pepper in a small bowl, stirring to combine.
  • Place the chicken in a large zip top plastic bag and pour in the marinade.
  • After sealing, mix the chicken into the marinade well and refrigerate for at least an hour.


Remove chicken from the marinade and discard the marinade.
Grill (preferably) the chicken or pan fry until golden and cooked through.
Let chicken rest 10 minutes.

  • Slice the chicken against the grain.

SALAD & ASSEMBLY
3-4 cups torn salad greens of choice
2 corn on the cob kernels removed OR 2 cans Green giant white shopper corn
1 cup cherry tomatoes halved
1 cup grilled red bell peppers
red onion slices, grilled
1-2 avocados, sliced, optional
½ cup shredded Monterey Jack cheese
FRESH ground sea salt and rainbow pepper, to taste
Cotija cheese crumbles, for garnish
Lemon or Lime wedges, for garnish

  • On a large platter arrange the greens with all the toppings on top.
  • Toss or drizzle the salad with the vinaigrette.
  • Add garnishes and serve.

ORANGE CRANBERRY ONION RICE ~ BLOG 365.218D

ORANGE CRANBERRY ONION RICE
2 1/2 cups homemade chicken broth
1/2 cup wild rice
1/2 cup brown rice
1 LARGE Vidalia onion, cut into wedges
1 orange, peeled and segmented
2 teaspoons brown sugar
3 tablespoons butter
1/2 cup craisins

  • Bring broth to a SLOW boil in a large saucepan.
  • Add the wild rice, reduce the heat, cover and simmer 10 minutes.
  • Add the brown rice, cover and simmer 45 minutes more until rice is tender and liquid is absorbed.
  • Melt butter in a large skillet over medium heat.
  • Add onions and brown sugar until golden brown. Stir frequently.
  • Add cranberries and orange pieces, heat through and serve immediately.
     

COOKING THURSDAY ~ WATERMELON PEACH PINEAPPLE CHICKEN SALAD ~ BLOG 365.218C

Marinated shallots and watermelon will become your new best friend for summer salads.

WATERMELON PEACH PINEAPPLE CHICKEN SALAD

1 small seedless watermelon, cut into 1 inch cubes or melon balls
1 shallot, FINELY chopped
2 tablespoons avocado oil
FRESH ground sea salt and rainbow pepper, to taste
1 1/2-2 cups chopped white meat rotisserie chicken pieces

  • Combine the watermelon, shallots, and mint in a large bowl with avocado oil.
  • Season the mixture with salt and pepper and toss to combine.
  • Toss with chicken pieces
  • Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.

1/2-1 cup Monterey Jack cheese, cut into ½ cubes (optional)
2 yellow peaches, sliced
1-2 cups FRESH pineapple pieces
1 LARGE English cucumber, sliced into ½ inch thick rounds
2-3 radishes, sliced thin
7-8 snap peas, cut into bite sized pieces

  • Remove from the fridge.
  • Add the sliced peaches, cheese cubes and cucumbers, tossing to combine.
  • Transfer to a serving platter, drizzle with the vinaigrette and season to taste with salt and pepper.

VINAIGRETTE
4 tablespoons avocado oil
3 tablespoons red wine vinegar
3 cloves garlic, FINELY minced
1 shallot, FINELY chopped
1 teaspoon dried oregano
FRESH ground sea salt and rainbow pepper, to taste

  • In a small bowl whisk together ALL the vinaigrette ingredients and drizzle over the salad.
  • Season to taste, adjusting as needed. 


NOTE: I like white peaches, but you can use yellow if your prefer.

COOKING THURSDAY ~ BEST EVER PAN FRIED LAMB CHOPS ~ BLOG 365.218B

BEST EVER PAN FRIED LAMB CHOPS serves 4

8 (1 inch thick) lamb chops
1 tablespoon chopped FRESH thyme plus 2 sprigs
FRESH ground sea salt and rainbow pepper, to taste
4 tablespoons unsalted butter, divided
1 small shallot, FINELY chopped
2 LARGE garlic cloves, FINELY minced
1/2 cup dry white wine or homemade chicken bone broth
1 LARGE lemon, zested and juiced

  • Massage lamb chops with chopped thyme and FRESH ground salt and pepper. Set aside at room temperature for 5-30 minutes.

 

  • Melt 2 tablespoons of the butter in a LARGE (preferably cast iron) skillet over medium-high heat.
  • Add the lamb chops and cook 4-6 minutes per side until a rich, brown crust forms on the bottom, cooking until an instant-read thermometer inserted into the thickest part of the meat registers 145°. 
  • Transfer chops to a platter and cover with aluminum foil to keep warm.
  • Pour off all but 2 tablespoons of the rendered fat and reduce the heat to medium.
  • Add the shallot, garlic, and thyme sprigs to the pan, cooking 1 minute until shallot softens and begins to brown.
  • 
Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan, cooking 1-2 minutes until reduced by half.
  • Stir in the lemon zest and 2 tablespoons butter.
  • Cook until the butter melts and the sauce thickens slightly.
  • Taste and season to taste.
  • Pour the sauce over the lamb chops and serve immediately.

COOKING THURSDAY ~ BAKED PORK CHOPS & DRESSING ~ BLOG 365.218A

This is another antique recipe that I’ve pieced together. There was a list of ingredients, but no real direction. It has been a family favorite.

BAKED PORK CHOPS

PORK CHOPS
1 LARGE pork chop per person

  • Generously season pork chops on both sides.
  • Sear quickly 1-2 minutes per side over medium high heat.

DRESSING
2 cups stale bread cubes
1 LARGE egg
1 LARGE shallot
1-2 stalks celery, diced
1/2 pound pork sausage, browned and crumbled
1 tablespoon FRESH chopped thyme

  • Mix all together until well blended.

ASSEMBLY
1-2 cups homemade bone broth
1 tablespoon cream sherry

  • Preheat oven to 350°.
  • Generously oil a baking dish with avocado oil.
  • Layer half of the dressing mix on bottom.
  • Layer pork chops in a single layer.
  • Top chops with remaining dressing.
  • Whisk together the cream sherry and bone broth. Pour evenly over top.
  • Bake until pork chops are cooked through and dressing begins to crisp and turn golden.
  • Add bone broth as necessary to keep moist.

COOKING THURSDAY ~ NUTTY BROCCOLI GRATINS ~ BLOG 365.211D

NUTTY BROCCOLI GRATINS

2 sweet Italian sausage links, casings removed
1 1/2 cups WHOLE milk
1.6 ounce package KNORR garlic & herb sauce mix
2 green onions, chopped
1 tablespoon butter
4 ounces shredded sharp cheddar cheese
1 LARGE egg beaten, lightly beaten
1 1/2-2 cups broccoli florets, blanched and drained well
1/2 cup beech mushrooms
1/3 cup chopped walnuts or hazelnuts

  • Heat oven to 325°.
  • Oil ramekins and set aside.
  • In a large skillet coated with avocado oil, brown sausage until crumbled and cooked through. Add mushrooms during the last 3-5 minutes.
  • In a medium saucepan whisk together butter, milk and sauce mix over medium heat. Bring to a SLOW boil.
  • Reduce heat to low and simmer until thickened.
  • Remove from heat.
  • Add egg and cheese, whisking until smooth.
  • Divide sausage, mushrooms and broccoli between ramekins or baking dish.
  • Pour sauce over top.
  • Top with nuts.
  • Bake 25 minutes until bubbly.