Category: RECIPES

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.

RASPBERRY TRUFFLE BROWNIES ~ BLOG 365.84

Rich dark and delectable chocolate scratch-made brownies with a layer of creamy raspberry truffle topping. These are SUPER rich! A small square goes a long way.

RASPBERRY TRUFFLE BROWNIES
BROWNIES
1/2 cup butter
1 1/4 cup semi-sweet chocolate chips
2 LARGE eggs
3/4 cup packed light brown sugar
1 teaspoon espresso powder or instant coffee crystals
2 tablespoons water
3/4 cup AP flour
1/2 teaspoon baking powder

  • In a heavy saucepan, melt the butter and chocolate chips over low heat until melted and blended well. Cool 15 minutes.
  • Dissolve the coffee crystals in the water. Set aside.
  • In a large bowl, beat the eggs and brown sugar together until blended.
  • Add coffee mixture and melted chocolate mixture to the egg mixture, mixing well.
  • Sift together the baking powder and flour into the chocolate mixture, mixing until incorporated.
  • Spread batter into a well greased 9×9-inch or 8×8-inch baking pan.
  • Bake at 350℉ 30 to 35 minutes until the brownies are set.
  • Cool completely.

RASPBERRY TRUFFLE FILLING
1 cup semi-sweet chocolate chips
8 ounces package cream cheese, softened
1/4 cup powdered sugar
1/3 cup seedless red raspberry jam

  • In a heavy saucepan over low heat, melt chocolate chips. Cool 30 minutes.
  • In a mixing bowl, beat softened cream cheese 1 to 2 minutes until fluffy.
  • Add powdered sugar and raspberry jam, beating until JUST combined.
  • Stir in melted chocolate until well combined.
  • Spread filling evenly over the cooled brownies.

CHOCOLATE DRIZZLE
1/8 cup semi-sweet chocolate chips
1/2 teaspoon shortening

  • Place chocolate chips and shortening in a small zip-top plastic bag.
  • Seal the bag and set the bag in a bowl of warm water to soften the chocolate.
  • Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
  • Snip a very small hole in the corner of the plastic bag.
  • Drizzle chocolate over the truffle filling.

NOTE: These are extremely rich so I usually skip the drizzle unless I’m taking them to an event.

 

  • Chill brownies before cutting.
  • Cut into small 1 inch squares to serve.
  • Store brownies in the refrigerator.

BRAISED BALSAMIC CHICKEN & MASHED CARROTS ~ BLOG 365.79

BRAISED BALSAMIC CHICKEN
4-6 8 ounce skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
1 carrot, FINELY diced
1 LARGE onion, thinly sliced
2-3 cloves garlic, FINELY minced
14.5 ounces can fire roasted tomatoes with juices
1/2 cup QUALITY balsamic vinegar
2 teaspoons QUALITY Italian seasoning
1-2 cups FRESH baby spinach
Parmesan cheese, for garnish

  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Heat oil in large skillet over medium heat.
  • Add carrots, onions and garlic, sauteing 2-3 minutes until soft. Transfer to a bowl.
  • Add chicken to skillet, sauteing 4 minutes per side until browned.
  • Sprinkle with Italian seasoning.
  • Return onion mixture to the skillet.
  • Top with the tomatoes, their juices and the balsamic vinegar. Simmer 5 minutes.
  • Stir in spinach leaves, sauteing until wilted.
  • Top with Parmesan cheese and serve immediately.

MASHED CARROTS

2 pounds carrots, peeled and rustic cut
4 tablespoons butter, cubed
2 tablespoons QUALITY honey or HOT honey for more spice
FRESH ground sea salt and black pepper

  • Place carrots in a steamer basket over 2 inches of water.
  • Cover and steam 20 minutes over medium high heat until tender.
  • Drain the carrots and transfer to a food processor. Process until chunks are smooth, but not totally pureed.
  • Add the butter, honey, salt and pepper. Pulse until well mixed and keep warm.

SPICY CHICKEN & DUMPLINGS ~ BLOG 365.77

SPICY CHICKEN & DUMPLINGS serves 4

FRESH ground sea salt and black pepper
4 tablespoons butter
3 cups chicken broth
1 tablespoon BETTER THAN BOUILLON chili base
1 tablespoon champagne vinegar
1 onion, chopped
2 LARGE carrots, halved and sliced
3 stalks celery, halved and sliced
2 tablespoons WONDRA flour or cornstarch
2 cups rotisserie chicken pieces
1 cup frozen peas

  • Melt butter in large stock pot.
  • Add onions, carrots and celery pieces.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Sauté 5-10 minutes until softened and beginning to caramelize.
  • Whisk chili base and champagne vinegar into broth.
  • Add broth and peas to veggies.
  • Simmer 20-30 minutes.
  • Remove 1/2 cup of the broth and whisk flour or cornstarch into it until smooth. Add mixture back into stock pot stirring until well blended.
  • Fold in chicken pieces and simmer 5-10 minutes more.

DUMPLINGS
2/3 cup biscuit baking mix
1/3 cup cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk

  • Whisk together the baking mix and cornmeal.
  • Fold in grated cheese until well blended.
  • Add milk, stirring to form a shaggy dough.
  • Drop by spoonfuls into chicken mixture.
  • Bring to a boil.
  • Reduce heat and simmer 10-12 minutes.
  • Ladle chicken and veggies into bowl and top with dumplings.
  • Spoon a ladle full of broth over dumplings.

BEEF & SWEET ONIONS ~ BLOG 365.73

BEEF & SWEET ONIONS yields 6 servings

2 pounds beef sirloin, trimmed and cut into bite sized pieces
2 large Vidalia onions, quartered and sliced
2 tablespoons avocado oil
1 tablespoon butter
3 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme
2 cups homemade beef stock
2 tablespoons rice wine vinegar
1 tablespoon QUALITY tomato paste
Mashed potatoes

  • In a large skillet, melt the oil and butter over medium heat.
  • Add sliced onions, sautéing and stirring constantly until tender and slightly browned.
  • Add beef to onions in skillet and increase heat, sautéing until beef is browned on all sides.
  • Reduce heat to medium.
  • Sprinkle flour and seasonings over meat, stirring to incorporate well. If necessary add a bit more butter to moisten and incorporate the flour into the mixture.
  • Add the beef stock, vinegar and tomato paste, blending well.
  • Reduce heat to low, cover and simmer 45 minutes or so until meat is tender and flavors are well blended.
  • Serve over mashed potatoes or rice.

BUFFALO CRUSTED BAKED FISH & CHIPS ~ BLOG 365.72

BUFFALO CRUSTED BAKED FISH & CHIPS

1 1/2 pounds FRESH cod fillets, cut into 4 fillets
FRESH ground sea salt and black pepper

  • Arrange oven shelf to 2nd from top.
  • Preheat oven to 400°.
  • Spray casserole with non-stick spray.
  • Pat fish fillets dry with toweling.
  • Season fish fillets with FRESH ground sea salt and black pepper.
  • Add fish fillets to prepared baking dish 1 to 2 inches apart.

SPREAD
2 tablespoons Duke’s mayonnaise
2 tablespoons Frank’s original hot sauce

  • In a small bowl whisk mayonnaise and hot sauce together until smooth.
    Coat the top and sides of the fish fillets with the mayonnaise mixture.

CRUST
2 cups frozen shredded hash browns
3/4-1 cup shredded white cheddar cheese
1/2 cup Panko crumbs
4 tablespoons butter, melted

  • In a large bowl toss together the hash browns, cheese and Panko crumbs until well distributed.
  • Pour melted butter over top and blend again.
  • Press the crust mixture onto and around fillets covering the top and sides 1/2 inch thick.
  • Bake 20-25 minutes until fish is cooked through.
  • For crispier crust, broil the last 1-3 minutes – WATCH CAREFULLY!
  • Let rest 3-5 minutes before serving.

NOTE: Change out the Frank’s original for the HOT HONEY or the CHILI LIME flavor for a nice change.

LOADED SEAFOOD CHOWDER ~ BLOG 365.70

It’s been super cold here and we’ve been craving stews and soups. So, I combined a couple of my favorite recipes to make this scrumptious thick and creamy chowder loaded with flavorful clams, crab, shrimp, veggies and potatoes and served with crusty sourdough bread ~ perfect for a cold winter’s night.

LOADED SEAFOOD CHOWDER
6.5 ounce minced clams
5 ounce whole baby clams
6 ounces white crab meat
6.5 ounce baby shrimp (FRESH works well also)
1 can Green Giant Shoepeg corn
1 cup homemade chicken broth
1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
1/2 teaspoon ground bay leaves
2 tablespoons FRESH minced Italian Leaf Parsley
4 tablespoons butter
2 tablespoons avocado oil
2 shallots, diced
4 green onions, FINELY sliced
3 ribs celery, FINELY diced
2 carrots, FINELY diced
1 SMALL red bell pepper, diced
2-3 cloves garlic, FINELY minced
1/2 cup AP flour
1 cup milk
1 cup half and half
FRESH ground sea salt and black pepper
1 tablespoon red wine vinegar

  • Drain the clams, crab and shrimp, adding the juice from the cans to a large stock pot. Set the clams aside.

  • Add chicken broth, diced potatoes and bay leaves to the pot. The liquid should JUST cover the potatoes. Bring pot to a simmer 5-6 minutes until the potatoes are barely fork tender.

  • Remove 1 cup of broth and set aside.

  • In a second pot, heat the butter and avocado oil over medium heat until the butter is melted.
  • Add the onions, celery, bell peppers and garlic, cooking 4-5 minutes until tender.

  • Whisk flour into reserved broth until smooth.
  • Gradually whisk the milk and half and half into the flour and broth mixture.
  • Whisk milk mixture back into the pot. Bring mixture to a simmer, cooking 5-7 minutes until thickened.

  • Gently stir the creamy mixture into the potato pot.
  • Season to taste with the FRESH ground sea salt, pepper, vinegar, and reserved clams and shrimp. Simmer 5 more minutes.

  • Serve with crusty bread.

NOTE: I often use champagne vinegar for a bit of a flavor change.