Category: RECIPES

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.

LOADED TWICE BAKED POTATO CASSEROLE ~ BLOG 365.170

Twice baked potatoes loaded with crispy bacon, lots of cheese and FRESH garlic turned into a cheesy potato casserole pleases EVERYONE at the table!

Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes

LOADED TWICE BAKED POTATO CASSEROLE
4 pounds russet potatoes, peeled and chopped into cubes
4 cloves garlic, FINELY minced and mashed
5 tablespoons butter
1 cup sour cream
1/2 – 3/4 cup heavy cream or milk
2 cups shredded cheddar cheese
3/4 pound bacon, cooked and crumbled
FRESH ground sea salt and black pepper
1/4 cup FINELY chopped green onions

  • Add potatoes and half the garlic to a large pot filled with water to completely cover the potatoes.
  • Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain WELL.
  • Preheat oven to 350°.
  • Mash potatoes.
  • Stir in butter, sour cream, remaining garlic and as much heavy cream necessary to get desired consistency.
  • Season to taste with salt and pepper.
  • Stir in 1 1/2 cups cheese, and bacon (reserving some for topping).
  • Spread into 13×9 in baking dish.
  • Sprinkle with remaining cheese and reserved bacon.
  • Bake for 20-25 minutes until hot throughout and cheese is melted.
  • Sprinkle with green onions before serving.

CORNED BEEF & CABBAGE ~ BLOG 365.168

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!

Corned beef and cabbage isn’t just for St. Patrick’s Day!

CORNED BEEF & CABBAGE

3 Pounds Corned Beef with spice packet
6-8 LARGE carrots, rustically cut
1 head of cabbage, quartered
6 Red Potatoes, quartered or baby red potatoes
3 cloves garlic, minced
4 cups Beef Broth

  • Place rack in the pot.
  • Place rinsed corned beef, fat side up on rack.
  • Sprinkle spices and minced garlic over meat.
Pour in beef broth.
  • Slow cook 4 hours until JUST about tender.
  • Plate corned beef.
  • Remove rack and add the potatoes, carrots, and cabbage.
  • Return meat on top of the vegetables.
Slow cook 2 more hours.
  • Enjoy!

SEASONING

1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger

  • Heat a medium sized heavy bottomed skillet or pot over medium heat.
  • Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
  • Toast for 2 to 3 minutes, until they are fragrant.
  • Pulse the toasted seeds and bay leaves in a spice grinder a few times.
  • Add in the ground coriander, red pepper flakes and ground ginger.
  • Use as you normally would when making corned beef.

NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.

MACARONI COLESLAW ~ BLOG 365.163

I had a similar coleslaw at a church potluck years ago and have been trying to recreate it ever since with out favorite ingredients. Hubby declared I’ve FINALLY done it 🙂 In this version of coleslaw your favorite macaroni salad meets your favorite coleslaw for a BIG bang flavor.

The word “coleslaw” translates from the Dutch word, “KOOLSLA” which literally means cabbage salad. Over times the term coleslaw has evolved into ANY crunchy, shredded vegetable salad that holds up well after being dressed. 

MACARONI KOOLSLA
SALAD
8 ounces QUALITY ditalini pasta, prepared per package directions, drained and rinsed in COLD water
14 ounce bag coleslaw mix
1/2 cup chopped red onion
1 LARGE bunch green onions, sliced thin
2 celery ribs, FINELY chopped
1 medium English cucumber, peeled and diced small
1 SMALL red pepper, FINELY chopped
1 CRISP apple, small diced – optional
shredded carrots – optional

  • Toss everything together in a large bowl until well mixed.

DRESSING
1 1/4 cups Duke’s mayonnaise
1/4-1/3 cup sugar, to taste
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper, to taste

  • Whisk all ingredients together until sugar is dissolved and flavor is to taste.
  • Pour dressing over salad ingredients and toss until well coated.
  • Cover and chill at least one hour, preferably overnight to allow flavors time to meld together.

NOTE: If using the apple, toss it with a bit of lemon juice to prevent it from browning.

MINI CHOCOLATE CHIP CANNOLI CUPS ~ BLOG 365.161

MINI CHOCOLATE CHIP CANNOLI CUPS

ABSOLUTELY everything you love about a silky and sweet cannoli, but in a tasty, fun, and easy bite-sized form!

CHOCOLATE CHIP CANNOLI CUPS
2 Pillsbury pie crusts (1 box)
1 LARGE egg, lightly beaten with 1 teaspoon water
2 tablespoons granulated sugar
2 tablespoons QUALITY ground cinnamon

  • Preheat oven to 375°.
  • LIGHTLY spray two 24 cup mini muffin pans with cooking spray and set aside.
  • Whisk together the sugar and cinnamon. Set aside.
  • On a lightly floured surface, roll out pie crust one at a time.
  • Sprinkle with some of the cinnamon sugar and lightly roll to push the cinnamon sugar into the pie crust on both sides.
  • Using a 2 inch round cutter, cut out circles from the crust.
  • 
Gently press each circle into the muffin pan, forming a cup shape.

  • Use a pastry brush to coat the insides of the cups with egg wash.
  • Sprinkle remaining cinnamon sugar over the cups.
  • 
Bake in preheated oven for 10-12 minutes, until golden brown and crispy.
  • 
Remove from oven and let cool completely in the pan before removing.

FILLING
8 ounces ricotta cheese
4 ounces cream cheese, room temperature
1 cup powdered sugar whisked to remove any lumps
1 teaspoon PURE vanilla extract
1/2 teaspoon lemon zest
Juice from 1 LARGE lemon
1/2 cup mini chocolate chips

  • Add ricotta cheese to a cheesecloth and squeeze out the excess water. If using sieve instead of cheesecloth gently press down with a rubber spatula to remove the water.
  • Add the drained ricotta, cream cheese, powdered sugar, vanilla extract, lemon zest and lemon juice to a large mixing bowl. With a hand mixer beat until combined and creamy.
  • Fold in 1/2 cup mini chocolate chips.
Cover and refrigerate.

GARNISH
mini chocolate chips or chocolate jimmies
powdered sugar for dusting

ASSEMBLY

  • Once the pie crusts are cooled, fill each cup with the ricotta filling.

  • Add a few extra chocolate chips or jimmies to each cannoli cup and dust with powdered sugar.
  • Serve and enjoy!


BUTTERMILK SHEET CAKE BROWNIES ~ BLOG 365.156

My aunt and grandmother would’ve called this recipe a Texas sheet cake. But we cut them into small squares and call them brownies around here.

You can make these in a 15×10 inch pan for a brownie like size or put it into a 9×13 pan and call it cake. Either way you’ll have a moist tender cake with a rich, thick fudgy chocolate frosting.

BUTTERMILK SHEET CAKE BROWNIES
2 cups AP flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup QUALITY unsweetened cocoa powder
2 LARGE eggs
1/2 cup butter milk or sour milk
1 teaspoon PURE vanilla extract
1/2 cup chopped walnuts, optional

  • Preheat oven to 350°.
  • Grease 15×10 or 9×13 pan and set aside.
  • Sift together the flour, sugar, baking soda and salt in a LARGE mixing bowl. Set aside.
  • In a saucepan melt butter with water.
  • Whisk in cocoa powder and bring to a SLOW boil, whisking constantly. Remove from heat.
  • Add cocoa mixture to flour mixture and beat until smooth.
  • Add eggs, buttermilk and vanilla, beating for 1 minute.
  • Pour into prepared baking pan.
  • Bake 25-30 minutes for 15×10 pan or 35-40 minutes 9×13 pan or until toothpick comes out clean.
  • Pour warm frosting over warm brownies, spreading evenly.
  • Cool COMPLETELY before cutting into bars.

FROSTING
1/2 cup butter
6 tablespoons buttermilk or sour milk
6 tablespoons QUALITY unsweetened cocoa powder
4 1/2 cups powdered sugar
1 teaspoon PURE vanilla extract
Chopped, walnuts, mini chocolate chips or toffee bits

  • In a large sauce pan melt butter.
  • Add milk and whisk in cocoa powder.
  • Bring mixture JUST to a boil.
  • Remove from heat.
  • Beat in powdered sugar and vanilla.
  • Pour warm frosting over warm brownies, spreading evenly.
  • Cool COMPLETELY before cutting into bars.
  • Top with walnuts, chocolate chips or toffee bits if desired.

NOTE: Sour milk = scant 1 cup WHOLE milk + 1 tablespoon white vinegar whisked together. Let stand for 5 minutes before using.

BAKED PORK CHOPS with APPLE STUFFING ~ BLOG 365.154

BAKED PORK CHOPS with APPLE STUFFING

4-6 boneless pork loin chops
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
6 ounce package pork stove top stuffing
21 ounce can COMSTOCK apple pie filling
1 tablespoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Stir cinnamon into apple pie filling.
  • Spread 90% of the pie filling on the bottom of the baking dish and set aside.
  • Prepare stuffing mix per package directions. Set aside.
  • Heat avocado oil in large skillet over medium high heat.
  • Generously season both sides of the chops with FRESH ground sea salt and black pepper.
  • Sear each side of the chops for 2 minutes.
  • Add pork chops to the baking dish.
  • Stir remaining 10% of apple pie filling into stuffing mixture.
  • Spread stuffing mixture over pork chops.
  • Cover with foil and bake 40 minutes.
  • Uncover and bake another 15-20 minutes until pork is cooked through and stuffing is golden.

NOTE: This is also really tasty using peach or cherry pie filling. If making the cherry omit the cinnamon.