EVERYMAN STEAKS, MUSHROOM GRAVY & MUSTARD EGG NOODLES ~ BLOG 365.280

I grew up on chopped steaks with mashed potatoes or egg noodles and mushroom gravy and canned green beans. I didn’t know then it was a truly mid-western staple meal. Restaurants had in on the menu as a hamburger “steak” which in reality is just a fancy unless hamburger.

Traditionally this calls for ground sirloin which is a lot less fatty so be careful not to over work the mixture when preparing the steaks. Overworking it can lead to dry, tough steaks.

When using the egg noodles you can really oomph them up with this added intense buttery mustard sauce.

EVERYMAN STEAKS serves 2

STEAKS
3/4 pound top sirloin
3 tablespoons FINELY chopped onion
1/8 cup FRESH chopped Parsley
1 clove garlic, FINELY minced
1/2 tablespoon QUALITY Worcestershire sauce
1/2 tablespoon A1 sauce
1/4 cup FINELY crushed saltines
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Combine eggs, onion, parsley, garlic, A1 and Worcestershire sauce with the crackers until well blended.
  • Add in ground sirloin, salt and pepper mixing with your hands JUST until blended.
  • Shape into 2 oval patties.
  • In an ovenproof skillet sauté patties 4-5 minutes on one side.
  • Flip patties and transfer pan to oven for 15 minutes.
  • Transfer steaks to platter and tent with foil while you make the gravy.

GRAVY
2 tablespoons unsalted butter
4 ounces Beech mushrooms
1/4 cup FINELY diced onion
2 tablespoons WONDRA flour
2 cups beef broth
FRESH chopped parsley

  • Melt butter.
  • Add mushrooms sautéing 8 minutes or so until golden and moisture evaporated.
  • Add onions and sprinkle with flour, stirring to combine. Saute’ 2 more minutes.
  • Add broth and simmer until gravy reaches desired consistency.
  • Serve over steaks.

MUSTARD EGG NOODLES with GREEN BEANS
8 ounces egg noodles, prepared per package
1/2 pound green beans, trimmed to 1 inch pieces, blanched in boiling water 5 minutes and then drained well

4 tablespoons unsalted butter
1 tablespoon coarse grained mustard
1 tablespoon sour cream

1/4 cup FRESH chopped Parsley
FRESH ground sea salt and black pepper, to taste

  • Melt butter in large sauce pan.
  • Stir in mustard and sour cream until smooth.
  • Fold in noodles and green beans.
  • Season to taste with FRESH ground sea salt and black pepper.

 

BAKED PINEAPPLE TERIYAKI CHICKEN ~ BLOG 365.

BAKED PINEAPPLE TERIYAKI CHICKEN

4 boneless, skinless chicken breasts
FRESH ground salt and pepper to taste

  • Season the chicken breasts with salt and pepper on both sides.

MARINADE
1 cup teriyaki sauce
1 cup pineapple juice
1 small pineapple, cored and sliced into rings
2 tablespoons QUALITY honey
2-3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil

  • Whisk together the teriyaki sauce, pineapple juice, honey, minced garlic, grated ginger and sesame oil.
  • Pour the marinade evenly over the chicken in a large ziplock bag. Marinade 2 hours.

 

  • Preheat your oven to 375°.
  • Lightly grease 9×13 baking dish.
  • Place chicken breasts in the baking dish in a single layer. Reserve marinade.
  • Arrange the pineapple slices around the chicken.
  • Sprinkle pineapple slices evenly with brown sugar and drizzle with a little pineapple juice.
  • Bake 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear and pineapple caramelizes.

2 teaspoons cornstarch
Sesame seeds, for garnish
Sliced green onions, for garnish

  • As the chicken is baking, transfer the remaining marinade to a small saucepan.
  • Whisk in the cornstarch and bring the mixture to a boil.
  • Reduce the heat and simmer, stirring constantly until the sauce thickens to a glaze.
  • Once the chicken is cooked, brush the thickened glaze over the chicken and pineapple.
  • Sprinkle with sesame seeds and sliced green onions before serving.

NOTE:  If using canned pineapple rings be sure and drain them really well.

TERIYAKI GLAZED CORN

This recipe has a thick, buttery glaze that resembles salted caramel. This is NOT your average corn on the cob from summer BBQ’s.

1/8 cup Bragg’s liquid aminos
1/4 cup mirin
2 tablespoons sugar
2 tablespoons salted butter

  • Add the liquid aminos, mirin and sugar to a small pot and bring it to a simmer.

  • Reduce the heat to LOW and simmer, stirring regularly (DO NOT BURN) for 15 minutes or until the mixture is reduced to half and has thickened enough to leave a ribbon on your spoon. The glaze will thicken as it cools.
  • 
Remove the pot from the heat and stir in the butter. 

  • Brush the glaze onto cooked corn on the cob and serve immediately.
  • Enjoy!


FRESH pineapple ring, FINELY diced

NOTE:  I like to use a thawed, well drained frozen corn in the winter that I heat in a skillet with a tablespoon of butter before adding the sauce. When using frozen corn I add a tablespoon of glaze to the pan with the pineapple last and cook 5 more minutes until heated through and well coated in glaze.

COPYCAT RED ROBIN EVERYTHING CAESAR DRESSING ~ BLOG 365.273

COPYCAT RED ROBIN EVERYTHING CAESAR DRESSING

1 cup DUKE’s mayonnaise
2-3 tablespoons heavy cream

4 garlic cloves, FINELY minced
Juice of 1 LARGE lemon
Zest of 1 LARGE lemon
1/4 cup+ FINELY grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons EVERYTHING bagel spice
FRESH ground sea salt and black pepper, to taste

  • Whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, Worcestershire sauce and anchovy paste in a small bowl.
  • Mix in the minced garlic and grated Parmesan cheese until well combined.
  • Add the EVERYTHING bagel spice and whisk until the dressing is smooth.
  • Whisk to thin to your desired consistency with heavy cream.
  • Season to taste with FRESH ground sea salt and black pepper
  • Refrigerate for at least 30 minutes to allow the flavors to meld. 

HAWAIIAN FRIED RICE & HAWAIIAN COLESLAW ~ BLOG 365.268

HAWAIIAN COLESLAW Servings: 12-16

This creamy Hawaiian coleslaw with pineapple is a nice mix of sweet, tangy, and crunchy. Serve it with Pineapple Pulled Pork, Hawaiian Chicken Skewers or Hawaiian Fried Rice.

1 (8.5 ounce) package coleslaw mix
1 (15 ounce) can crushed pineapple, well drained
½ cup finely chopped red onion
1 SMALL red pepper, FINELY diced

½ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons FRESH chopped cilantro **
FRESH ground sea salt and black pepper

  • Toss coleslaw mix, pineapple, onion, red pepper and cilantro together in a bowl.
  • 
Whisk mayonnaise, vinegar, brown sugar, salt, and pepper together in a bowl until dressing is smooth.
  • 
Pour dressing over coleslaw mixture and toss to coat.
  • Refrigerate until ready to serve.

**NOTE: Garden Gourmet makes a cilantro paste that you can find in the produce area of your local grocery. I keep it on hand in the winter when fresh ingredients are harder to find. If using the paste add it into the mayonnaise mixture, not the coleslaw mix.

HAWAIIAN FRIED RICE serves 8-10

Easy to prepare and packed with diced ham, red bell pepper, and the ALWAYS winning ingredient of pineapple!

4 tablespoons Bragg’s liquid aminos
1/2 Tablespoon sesame seed oil
1 teaspoon hot sauce
1/2 + 1/2 tablespoon avocado oil
1 red bell pepper, ribs and seeds removed, diced
2 cups diced ham
2 green onions, sliced thin (divide the white and green parts of the onions)
3 cloves garlic FINELY minced
5 cups cold, cooked white rice
3 large eggs
1 cup pineapple pieces

  • In a small bowl, stir together the soy sauce, sesame oil and hot sauce. Set aside.
  • In a large, non-stick skillet, heat a 1/2 tablespoon of the avocado oil over medium-high heat.
  • Add the diced red bell pepper and cook for 5 to 7 minutes, or until crisp-tender.
  • Add the ham and the chopped white parts of the green onions, cooking and stirring until ham is slightly browned.
  • Stir in the garlic and cook another minute.
  • Pour this mixture into a bowl; set aside.

  • Heat the remaining vegetable oil in the same skillet until hot, and then add the cold rice. Cook and stir rice, breaking up the clumps. Cook until rice is thoroughly heated, about 8 minutes.
  • Push the rice to one side of the skillet.
  • Crack the eggs onto the other side of skillet and stir until lightly scrambled and set.
  • Stir the eggs and the ham mixture into the rice.
  • Pour the soy sauce mixture into the rice and cook, stirring until combined and hot.
  • Turn off the heat, stir in the pineapple and green parts of the onions.
  • Serve immediately!

 

 

BAKED MONTE CRISTO SANDWICHES ~ BLOG 365.266

BAKED MONTE CRISTO SANDWICHES

A good Monte Cristo is one of my very favorite sandwiches – when made to taste well. A Monte Cristo is a French toast style sandwich that is NOT traditionally baked, but baking it reduces the oils and makes for a crisper sandwich. Baking it also saves time when making multiple sandwiches. Traditionally the jam is served on the side for dipping, but you save even more time by spreading the jam into the sandwich.

8 slices bread, lightly toasted
4 slices turkey
4 slices ham
4 slices gruyere or baby Swiss cheese
4 LARGE eggs
1⁄3 cup milk
1⁄2 teaspoon FRESH ground nutmeg
1⁄2 teaspoon powdered sugar
4 tablespoons Smuckers raspberry jam

  • Preheat oven to 425° and grease a cookie sheet.
  • Layout toast slices and spread with jam.
  • Top 4 slices with a slice of ham, a slice of turkey, a slice of cheese. Repeat layers and then top with remaining toast, jam side down.
  • In a large bowl whisk together the eggs, milk, powdered sugar and nutmeg.
  • Dip the sandwiches into the egg mixture, coating both sides, and place onto the well greased cookie sheet.
  • Bake 15 minutes, turn sandwiches over, and continue baking 10 more minutes.
  • Dust with powdered sugar and serve with additional raspberry jam.

NOTE: The sugar in the batter will help brown the toast even more.

PIG PICKIN’ CAKE aka SUNSHINE CAKE version 1 ~ BLOG 365.261

I originally had this as a dessert at an Eagle’s auxiliary dinner and decided to research its origin. According to an AI Overview “Pig Pickin’ Cake” originates from the American South, specifically gaining popularity in North Carolina, and is named because it was traditionally served at “pig pickin'” events, which are large outdoor gatherings where a whole pig is roasted and guests “pick” the meat off the bone, hence the name; the cake is considered a classic Southern dessert to accompany barbecue. Ironically, the dinner I had this at was Italian 😀

PIG PICKIN’ CAKE serves 8-12

CAKE
11 1/2 ounces (2 1/4 cups) AP flour
1 tablespoon baking powder
1/2 tablespoon salt
11 1/2 ounces (1 2/3 cups) sugar
2 sticks (16 tablespoons) unsalted butter, softened and cut into 1 inch pieces
4 LARGE eggs, room temperature
2 LARGE yolks, room temperature
1 tablespoon PURE vanilla extract
1 1/4 cups WHOLE milk, room temperature
1 (11-ounce) can mandarin oranges, cut into pieces and WELL drained
8 ounce can crushed pineapple, WELL drained

2 tablespoons zest from one orange

  • Preheat oven to 350°.
  • Grease and flour 3 cake pans. Set aside.
  • In a medium bowl sift together the flour, baking powder and salt. Set aside. 
Cream butter and sugar together on high speed 3-5 minutes until light and fluffy.
  • Reduce mixer speed to medium.
  • Add eggs and yolks, one at a time, mixing well between each addition until incorporated and scraping down sides with a rubber spatula as needed.
  • Add in vanilla.
  • Alternate adding dry ingredients and milk a third at a time on low speed, mixing until just incorporated.
  • Fold in pineapple, mandarin oranges and zest. 

  • Divide batter equally among cake pans and bake 25-27 minutes until golden brown and springy to the touch and cake tester inserted into center comes out clean, rotating the pans halfway through.
  • Cool cakes in the pan for 15 minutes then carefully release from the pan onto cooling racks to cool completely.
  • Do not assemble cake until it has completely cooled.

FROSTING
2 cups heavy cream
1 tablespoon sugar
1 (3.4 ounce) instant vanilla pudding
2/3 cup crushed pineapple, drained of all its liquid

  • Add cream into the bowl of a stand mixer.
  • Turn mixer on to high and begin beating.
  • Add sugar while mixer is running.
  • Once soft peaks form, turn mixer to low and add vanilla pudding mix, mixing for 1-2 minutes.
  • Stop mixer, scrape down the sides and gently stir to incorporate any remaining pudding powder. 

  • Fold in pineapple and frost cake adding a thin layer of frosting between the layers leaving enough to cover the rest of the cake completely.
  • Store covered in the refrigerator. 


NOTE:

  • I now make this with a cream cheese pineapple buttercream style frosting that we much prefer.
  • I also use a Cheesecake or White chocolate flavored instant pudding if making the original frosting.
  • Works quite well in a spring form pan.

PINEAPPLE CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons pineapple juice
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.

NUTTY PEACH SQUARES ~ BLOG 365.259

NUTTY PEACH SQUARES

BASE
1 1/2 cups AP flour
1 cup chopped walnuts
1/3 cup white sugar
1/3 cup PACKED brown sugar + 1 tablespoon
Pinch of salt
12 tablespoons COLD unsalted butter, cubed
1/3 cup sliced almonds

  • Preheat oven to 375°.
  • Line 9×13 pan with foil overhanging the edges and spray with non-stick cooking spray.
  • Process flour walnuts, white sugar, 1/3 cup packed brown sugar and salt in food processor until blended.
  • Add butter and pulse for short bursts until resembles coarse sand.
  • Remove 3/4 cup of flour mixture, add the 1 tablespoon brown sugar and almonds. Set aside.
  • Press remaining flour mixture into the prepared pan.
  • Bake 10-15 minutes until golden.
  • While crust is baking prepare filling.

FILLING
1/2 cup peach preserves
1 1/2 pounds frozen peaches, partially thawed and SMALL diced
1 teaspoon FRESH grated nutmeg
1/2 teaspoon lemon zest
1 teaspoon FRESH squeezed lemon juice

  • In a large non-stick skillet cook preserves and peaches together over high heat until mixture has thickened and is the consistency of a thick jam.
  • Stir in the nutmeg, lemon juice and zest.
  • Pour mixture over hot crust.
  • Sprinkle reserved flour mixture over top evenly.
  • Bake 20 minutes until almonds are golden brown.
  • Cool to room temperature and then cover and refrigerate 2 hours before serving.
  • Lift foil from pan and cut into squares and enjoy!
  • Refrigerate any leftovers.

CROCK POT REUBENS ~ BLOG 365.254

CROCK POT REUBEN SLIDERS makes 24 slider sandwiches

2-3 pound corned beef brisket with seasonings
16 ounce jar sauerkraut, drained
1/2 cup thousand island dressing

  • Place meat in slow cooker and sprinkle with seasonings.
  • Spread sauerkraut over meat.
  • Pour dressing over sauerkraut.
  • Cover and cook on low 6-8 hours.
  • Remove meat from slow cooker and slice across grain.
  • Return meat to slow cooker and stir to combine with sauerkraut and dressing.

24 rye rolls or Hawaiian rolls, toasted
2 cups shredded Swiss cheese
1/2 cup thousand island dressing, optional

  • Using a slotted spoon, spoon the mixture onto toasted rolls.
  • Top with grated Swiss cheese.
  • Top with more thousand island dressing if desired.
  • Enjoy!

AUTHENTIC CARNITAS aka MEXICAN PULLED PORK ~ BLOG 365.252

CARNITAS (Mexico’s version of pulled pork) is the first thing I look for on any Mexican restaurant menu. It is my very favorite. BUT, it must be prepared in an authentic way.

Being a gulf coast Texas girl and growing up in southern California I LOVE authentic Mexican food. Here in the Pacific North West though many of the Mexican restaurants have Americanized recipes to the point that I don’t enjoy them because they are no longer authentic. There is a local food truck that makes the very best and most authentic carnitas, but being a food truck it’s cold to eat outside in the winter so I have perfected my own recipe for home. This recipe is perfect because it has minimal prep, very few actual ingredients and tastes just as good in a taco as it does fresh out of the skillet by itself.

I read somewhere that every tortilla dreams of being stuffed with Carnitas and I can’t agree more!!!!! The pork must be seasoned perfectly though, slow cooked to make it juicy and then fried crisp! Anything less is just plain pulled pork and not worthy of being called Carnitas.

Traditional Mexican cooking methods of using A LOT of lard isn’t as feasible for American home cooks, so here’s an easy slow cooker method. It can also be made in an insta-pot or even a pressure cooker. They key to the authentic taste and texture is browning it in the skillet before just before serving.

CARNITAS aka MEXICAN SLOW COOKER PULLED PORK

4 pounds boneless pork shoulder (pork butt), trimmed
FRESH ground sea salt and black pepper
1 LARGE onion, chopped
1 jalapeno , deseeded and derided, chopped
4 cloves garlic, minced
3/4 cup juice from FRESH oranges
1 cup chopped FRESH roasted Hatch Chiles
1/2 cup chopped cilantro

1 tablespoon dried oregano*
2 teaspoons ground cumin*
1 tablespoon avocado oil
Crumbled Cotija, for garnish
FRESH chopped cilantro, for garnish

  • Rinse and dry the pork shoulder, rub all over with salt and pepper.
  • Whisk together the rub ingredients if making your own.
  • Rub all over the pork. Marinate in large ziplock bags with the chopped hatch chiles for 24 hours.
  • Place the pork in a slow cooker fat cap up.
  • Sprinkle the chopped onions, jalapeño, cilantro and minced garlic over the meat.
  • Pour orange juice over top.
  • Slow Cook on low for 10 hours or on high for 7 hours until pork is tender enough to shred.
  • Remove from slow cooker and let cool slightly. Then shred using two forks.
  • Discard all but 2 cups of cooking juices. The liquid will be a bit salty, it is the seasoning for the pork. Set liquid aside.
  • Heat avocado oil in large skillet over high heat.
  • Spread shredded pork in the pan, but DO NOT CROWD pan. You’ll probably need to cook in batches.
  • Drizzle some of the juice over the pork and allow to evaporate until the bottom side is golden brown and crusty. Turn and sear the other side for a moment, you still want some juicy bits.
  • Just before serving, drizzle more juices over pork and serve hot with crumbled Cotija cheese and chopped cilantro!


NOTES: Pampered chef makes a Carnitas spice mix that I really like and I use it as a rub for 24 hours before slow cooking.


ITALIAN SUNDAY GRAVY ~ BLOG 365.247

I first learned of ITALIAN SUNDAY GRAVY in a magazine and then a cookbook. While there is a GREAT debate in the Italian American community about whether Sunday Gravy and Sunday Sauce are the same thing, my Italian hubby’s family says there is NO debate. There MUST be meat to be called a gravy otherwise it’s only a red sauce!!!! Sunday gravy is thick and hearty and the recipe that turns a simple Sunday into something really special.

An authentic recipe for Italian Sunday gravy aka sugo is a rich homemade red sauce that gets simmered for hours and hours with meatballs, Italian sausage, and melt-in-your-mouth pieces of tender slow cooked pork. It is traditionally served on Sundays making this iconic Italian recipe perfect for big family gatherings, special occasions and for leftovers any other night of the week. According to my research in the old world it was a truly arduous process with nonnas waking at dawn to make meatballs, stuffing and rolling flank steak to make braciole and even adding WHOLE pork chops and sausages to the vat of simmering sauce. They would simmer and stir ALL day until the gravy aroma carried all the way down the street. Obviously I have streamlined the process into a slow cooker situation, but I think it is still quite tasty! The large grind ground beef and mild Italian sausage works great for this version. Using other cuts of beef can make a tasty RAGU.

I don’t personally have an Italian background, but it is the end of summer and I have several bunches of ripe tomatoes to use along with an Italian husband who LOVES red sauce. There is something magical about the smell of this recipe simmering for hours on end. But, I understand that every Italian American makes their pasta sauce a different way, and they all have strong opinions about what it’s called. Many call it sugo, which is the Italian word for sauce. But, no matter what you call it – sugo, sauce or gravy – this is a recipe you definitely want to make again and again. 

This recipe for authentic Italian red gravy is ideal for feeding a large group. I make it at the end of summer using up my tomatoes as well as many other veggies and then freeze it in batches for the winter months and use it to make lasagna as well as chicken Parmesan and the such.

Red gravy does require several hours and hours of low and slow simmering. But, the actual hands-on prep is pretty minimal. This is the best Sunday gravy recipe because it’s incredibly forgiving and adaptable. It can easily be scaled up or down to accommodate your number of guests.
Everyone makes theirs a little bit different. What makes this recipe special is that ultimately you get to decide what tastes best for you and your family!

My best advice is to ALWAYS use QUALITY ingredients! You can adjust the ingredients and amounts to suit your family.

Many start by adding all sorts of meats like short ribs, spare ribs, meatballs, and sausages, letting them all cook together for hours and as the day goes on, the sauce gets thicker, the flavors get richer and the smells are just amazing. Sunday Gravy is a comfort food, a hearty dish meant for the family to enjoy a delicious meal together while having a wonderful family day. Unlike a basic marinara or tomato sauce, Sunday Gravy is enriched with the flavors of various meats, making it more of a meat stew served over pasta.

Most of the time a Sunday Gravy recipe is passed down from generation to generation, with each family member putting their own spin on it. But, while the recipe might vary from family to family, the core elements remain the same – meat, tomatoes and love. No matter the variation, it’s always been about making something full of flavor and filled with love and warmth.

ITALIAN SUNDAY GRAVY

2 tablespoons avocado oil
1 LARGE Vidalia onion, chopped
4-5 garlic cloves, minced
1/2-2 teaspoons red chili pepper flakes
FRESH ground sea salt
1-2 tablespoons sugar
2 tablespoons tomato paste
1 pound pork butt, cut into large chunks
3-4 mild Italian sausage, casing removed
1 pound lean chili grind (large) ground beef
6 cups homemade chicken stock
2-3 pounds FRESH RIPE tomatoes or 3 large cans San Marzano crushed tomatoes
Prepared favorite pasta

  • Heat oil in a large skillet over medium high heat.
  • Add the pork pieces and sear well on each side until golden brown to develop a nice depth of flavor.
  • Transfer the pork to a slow cooker.
  • Lower the heat, then sauté the onions JUST until soft. 
  • Add the garlic and chili flakes, then continue cooking for another 2 minutes. 
  • Add the tomatoes, parsley and bay leaves.
  • Season with salt and pepper, to taste. Transfer to the slow cooker also.
  • Brown the beef and Italian sausage together until browned and well crumbled. DRAIN well of excess fat and add to slow cooker.
  • Add the tomatoes and chicken broth.
  • Cook on low 8-10 hours until the pork is falling apart and the gravy is thick and aromatic.
  • Taste the sauce and adjust the seasonings as needed.
  • Serve with your favorite prepared pasta.
  • Finish with fresh basil or parsley and FRESH grated Parmesan cheese.

NOTES:

  • Canned Tomatoes: You can use whole peeled tomatoes or crushed tomatoes in this recipe. If using whole peeled tomatoes you will need to crush them yourself. Some Italians prefer using tomato puree which produces an extra smooth sauce. It’s really about personal preference. Italians are passionate about which brand of tomatoes they use. San Marzano tomatoes are often said to be the best tomatoes and are what I use if not using fresh. If using whole peeled tomatoes, use an immersion blender to puree the tomatoes to make them smoother before adding them.
  • Herbs and Spices: Keep the spices minimal. I ONLY use FRESH Italian parsley and basil as well as ground bay leaves. It gives the spaghetti sauce a subtle, but distinct flavor. I also use red pepper flakes, but se these to taste as not everyone likes a spicy sauce.
  • Sugar: This ingredient is very controversial, but you can add a pinch of sugar to your sauce to balance the acidity. I usually do this towards the end of the simmering time after tasting and adjust the seasoning with salt and red pepper. Many times the tomatoes are so sweet I don’t need to add sugar, other times though it takes several tablespoons to balance out the acidity.
  • Meats: A good Sunday gravy typically includes a variety of meats. I usually include Italian sausage, chili grind size lean ground beef and large pieces of trimmed pork butt. These meats add a depth of flavor and richness that make it the gravy versus a plain marinara sauce.
  • Tomato paste is optional, but it adds nice body to the sauce. If you like your gravy a little bit thicker, don’t skip it! You can also thin out the sauce with more broth as needed.
  • It’s important to stir the pot about every 20 minutes or so to prevent the bottom from burning.
    Turn off the heat and allow the meats to sit in the sauce until ready to eat. I like to make my sauce on Sunday morning, then let it hang out on the stove all day. 
  • This recipe is very forgiving – you can adjust the amount or type of meat to suit your preference and the number of people you’re serving.

 

CIDER GLAZED CHICKEN THIGHS ~ BLOG 365.245

CIDER GLAZED CHICKEN THIGHS adapted from delish.com

This one-pot dinner, filled with butternut squash, apples, and juicy chicken thighs is perfect for a cool fall evening. The apple cider glazed chicken thighs are warm and spicy and will satisfy any fall menu.

1 butternut squash, peeled and cubed
2 Granny Smith apples, sliced
1/2-3/4 pounds cubed or baby potatoes
2 tablespoons avocado oil, divided
1 tablespoon FRESH chopped rosemary
FRESH ground sea salt and black pepper, to taste
6 bone-in, skin-on chicken thighs, trimmed

  • Preheat oven to 425°.
  • In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper, to taste.
  • Drizzle with 1 tablespoon avocado oil and toss until combined.
  • In a large ovenproof skillet over medium-high heat, heat remaining oil.
  • Add chicken and sear, skin side down, until golden, about 2 minutes.
  • Remove chicken from heat while you make the glaze.

GLAZE
2/3 cup apple cider
2 tablespoon QUALITY honey
1 tablespoon creamy horseradish sauce
1 tablespoon butter

  • Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter.

3-4 rosemary sprigs, for skillet

ASSMBLY

  • Return the chicken to the skillet, skin side up, and scatter the butternut squash pieces, potatoes and rosemary sprigs around the chicken.
  • Turn off the heat and transfer the entire skillet to the oven.
  • Bake 20 minutes until the squash is tender and the chicken is cooked through. (If potatoes need longer to
  • cook, transfer chicken to a cutting board to rest and continue cooking until tender.
  • Serve chicken over potatoes and squash with pan drippings.

CREAMY TUSCAN CHICKEN ~ BLOG 365.240

CREAMY TUSCAN CHICKEN Serves 3-4

2 pounds chicken breast tenders
FRESH ground sea salt  and black pepper
1/4 cup Wondra flour
1 tablespoon butter

1 tablespoon avocado oil
3 cloves garlic, FINELY minced
2 small carrots, cut into large matchstick pieces

½ onion, diced
1/4-1/2 sun dried tomatoes, diced
2 cups FRESH baby spinach
2 cups heavy cream
½ cup FRESH grated Parmesan cheese
2 tablespoons FRESH parsley, chopped

  • Generously season chicken with salt and pepper and lightly dredge with the Wondra flour, shaking off excess.
  • Melt butter and oil in a skillet over medium-low heat.
  • Sear chicken 2 minutes per side until golden. Remove chicken to plate and keep warm. Add carrots and onions, stirring and cooking 5-7 minutes until carrots are softened.
  • Add the garlic and tomatoes, stirring to blend.
  • Add the heavy cream bringing to a SLOW boil.
  • Add the spinach, Parmesan cheese and parsley, stirring until the sauce has thickened slightly and spinach has wilted.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Serve!