GARLIC CHEESE BREAD ~ SMOKEHOUSE STYLE ~ BLOG 365.31

When I was a kid we went to The Smoke House restaurant in Toluca Lake, California for all the special celebration occasions – graduations, Easter, birthdays, anniversaries for their Prime Rib. As a young adult in college my friends and I would go for the bands and the bar. BUT, always we went for the garlic bread! It was THE most unbelievable garlic bread. To this day it makes my mouth water just thinking about it. I’ve been experimenting for years with a copycat recipe. I have finally perfected it (at least according to my memory of it since we have long since moved away) and then my brother sends me a link order it directly from them.

It had this distinctive neon orange color (which in hindsight probably wasn’t all that good for us). I used to be able to buy the cheese powder in a loose package at a mom and pop grocery store years later in Michigan, but then we moved yet again. The closet I’ve come to finding it recently is ordering it from NUTS.com

I now prefer the non-orange powder from King Arthur that is a sharp Vermont cheddar so there is a healthier alternative 🙂

GARLIC CHEESE BREAD

1 Loaf French Sourdough bread
1/2 cup unsalted butter
3 cloves garlic, FINELY minced
1/4 cup Cheese Powder (your choice of color)
1 teaspoon paprika
1/3 cup FINELY grated Parmesan cheese

  • Preheat oven to 350°.
  • In a small saucepan, slowly melt butter with minced garlic.
  • Once melted, remove from heat and rest several hours to infuse the garlic into the butter.
  • Slice bread in half lengthwise.
  • Brush all the garlic butter over both halves of bread.
  • Mix together the Parmesan cheese, paprika and cheese powder.
  • Sprinkle all over both halves of bread.
  • Bake 8 minutes.
  • Increase heat to broil.
  • Broil 30 seconds at a time until you get your desired doneness. Watch it closely to prevent burning!
  • ENJOY!

ASIAN HONEY CHICKEN ~ BLOG 365.27

ASIAN HONEY CHICKEN
2 chicken breasts, cut into bite sized pieces
2 teaspoons FINELY chopped ginger
2 cloves garlic, FINELY minced
1 + 2 tablespoons avocado oil
1 tablespoon QUALITY honey
1 teaspoon red chili flakes
FRESH ground sea salt and black pepper
1/2 + 1/2 teaspoons cornstarch
1 + 1 tablespoons Bragg’s liquid aminos
1 SMALL onion, halved and sliced thin into half moons
1/2 red bell pepper, small chopped
1/2 green bell pepper, small chopped (optional)
1 cup broccoli florets (optional)
1/3 cup chicken broth
Prepared Yakisoba noodles or rice

  • Whisk together 1 tablespoon avocado oil, ginger, garlic, honey, chili flakes, cornstarch, Fresh ground sea salt and black pepper.
  • Fold in chicken pieces, stirring to coat.
  • Add 1 tablespoon liquid aminos, stirring again to coat.
  • Set aside and marinade 10-15 minutes.

 

  • Heat 2 tablespoons avocado oil in heavy skillet.
  • Add chicken pieces cooking 3-4 minutes until chicken is cooked through.
  • Remove chicken pieces with slotted spoon.
  • Add 1 tablespoon oil.
  • Add onion slices, sauteing 5 minutes.
  • Add peppers, garlic and broccoli florets if using, sauteing 2-3 minutes more.
  • Return chicken to pan.
  • Whisk together chicken broth, 1 tablespoon liquid aminos and 1/2 teaspoon cornstarch.
  • Add to pan, stirring well, cover and simmer 5-10 minutes until thickened.
  • Add yakisoba noodles and heat through or serve over prepared rice.

BLOG 365.26 ~ SNICKER DOODLE BREAD

Do you love a good snickerdoodle? What could be better than a warm cookie? Warm bread of course!

SNICKER DOODLE BREAD
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons QUALITY cinnamon (see notes)
1 bag Hershey’s cinnamon chips (see notes)
1 cup butter, room temperature
2 cups sugar
2 LARGE eggs
1 tablespoon PURE vanilla
3/4 cup sour cream

  • Preheat oven to 350°.
  • Grease 3 loaf pans.
  • Sift together the flour baking powder, salt and cinnamon.
  • Fold in cinnamon chips and Set aside.
  • Cream together the butter and sugar.
  • Add eggs, blending until fluffy and uniform in color.
  • Mix in vanilla and sour cream.
  • Gradually add in the dry ingredients.
  • Distribute evenly amongst the loaf pans.
  • Bake 45-50 minutes until toothpick comes out clean.

NOTES:

  • This recipe easily transforms into a seasonal taste by using apple pie spice or pumpkin pie spice in combination with the cinnamon.
  • You can also substitute the cinnamon chips for butterscotch chips.

CHAR SIU PORK ~ HAWAIIAN INFLUENCED ~ BLOG 365.24

SLOW COOKED HAWAIIAN INFLUNECED CHAR SIU PORK 8 servings
1/2 cup QUALITY honey
1/2 cup hoisin sauce
1/4 cup Bragg’s liquid aminos
1/4 cup Jalapeno ketchup
4 garlic cloves, minced
8 ounce can crushed pineapple

4 teaspoons FRESH minced gingerroot
1 teaspoon Chinese five-spice powder
3-4 pound boneless pork shoulder butt roast
1/2 cup homemade chicken broth
Fresh cilantro leaves (optional)

  • Combine the first 8 ingredients and pour into a LARGE shallow dish.
  • Cut roast in half; add to dish and turn to coat.
  • Cover and refrigerate overnight.
  • Transfer pork and marinade to a 6-qt. slow cooker.
  • Add chicken broth.
  • Cook on low 8 hours.
  • Remove pork and cool slightly.
  • Shred meat using 2 forks.
  • Skim fat from cooking juices.
  • Return pork to slow cooker and heat through in juices.
  • Top pork with fresh cilantro if desired.

NOTES: Unpeeled gingerroot can be stored in a zip-top bag in your freezer. When you need some, simply grate the frozen ginger and pop it back in the freezer. No more shriveled ginger in the bottom of your produce drawer.

CROCKPOT BEEF STROGANOFF ~ BLOG 365.22

CROCKPOT BEEF STROGANOFF – So good and so easy. It also doubles well.

2 pounds stew meat, cubed
2 cans Condensed Golden Mushroom Soup
1 LARGE Vidalia onion, diced
3 tablespoons Worcestershire sauce
1/2 cup water
8 ounces cream cheese, cut into cubes
1 teaspoon garlic salt
FRESH ground black pepper
couple dashes of Hot Paprika

  • Whisk the soup, water and Worcestershire sauce together in the crock.
  • Add salt, pepper and hot sauce, stirring to blend well.
  • Fold in meat pieces.
  • Cook on Low for 8 hours.
  • Turn heat to high and fold in cream cheese cubes.
  • Cover and cook 10 minutes.
  • Stir to combine cheese.
  • Serve over hot egg noodles.

NOTE: If you want to freeze it for a future meal, DO NOT ADD CREAM CHEESE. Wait and add it when you are ready to serve it.

CROCK POT SWEET & SOUR PORK ~ BLOG 365.21

SWEET & SOUR PORK – 6 servings
2 tablespoons paprika
FRESH ground sea salt and black pepper

1-1/2 pounds boneless pork loin roast, cut into 2-3 inch chunks
2 tablespoons avocado oil
1 20 ounce can crushed pineapple
1 LARGE shallot, sliced
1 medium red pepper, chopped
1/3 cup cider vinegar
1/3 cup homemade chicken broth

1/4 packed brown sugar
2 tablespoons Bragg’s liquid aminos
2 tablespoons cornstarch
1/4 cup cold water
Sliced green onions, optional
Hot cooked rice, optional

  • Generously season pork pieces with the paprika, FRESH ground salt and pepper.
  • Heat avocado oil in cast iron skillet.
  • Brown pork on all sides.
  • Remove pork to crock pot.
  • Add shallot and red pepper and saute 1-2 minutes.
  • Add shallots and red pepper to crock pot.
  • Whisk together the pineapple, chicken broth, vinegar, brown sugar and liquid aminos.
  • Pour over pork mixture, stirring to combine.
  • Cook on low 6-8 hours or until pork pieces are tender and shreds easily.
  • In a small bowl, mix cornstarch and water until smooth; gradually stir into pork mixture. Cook and stir until sauce is thickened, 1-2 minutes.
  • If desired, sprinkle with green onions and serve over rice.

FRENCH ONION CHICKEN ~ BLOG 365.17

If you love French Onion Soup, you’ll go COMPLETELY bonkers over this recipe.

FRENCH ONION CHICKEN adapted from MARIA’S MIXING BOWL

2  LARGE shallots, halved and sliced
1/3 cup chopped dried chanterelle mushrooms
1/2 cup crisp white wine

3-4 tablespoons butter, divided
1 3/4 cups beef broth
4 thin chicken steaks
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 teaspoon FRESH thyme leaves
1 1/2 tablespoons WONDRA flour
4 slices deli-style provolone cheese
FRESH parsley, for garnish
French fried onions, for serving, optional
Mashed potatoes, for serving

  • Soak mushrooms in wine for 30 minutes to reconstitute.
  • Preheat oven on to 350°.
  • Melt 2 tablespoons butter in an oven-safe skillet over medium high heat.
  • Add shallots and stir, cooking 8-10 minutes until softened.
  • Add mushrooms and any remaining wine and stir, cooking 8-10 more minutes until caramelized.
  • Remove from skillet and set aside.
  • Add another tablespoon of butter to the pan.
  • Season chicken breasts with salt, pepper, and FRESH thyme leaves.
  • Cook chicken in skillet for about 2-3 minutes per side.
  • Move chicken to a plate and cover to keep warm.
  • Return onion and mushrooms to skillet and sprinkle with flour.
  • Stir and cook 1 minute before adding beef broth, whisking until thickened.
  • Add chicken back to skillet and spoon sauce over the chicken.
  • Top each breast with one slice of provolone. Spoon a bit of sauce over the cheese.
  • Move to oven and bake 8-10 minutes until cheese is melted and chicken is cooked through.
  • Remove from oven and spoon more of the sauce over the chicken.
  • Top with parsley and French fried onions.
  • Serve over mashed potatoes. 


KUNG PAO CHICKEN ~ BLOG 365.15

KUNG PAO CHICKEN 

2 teaspoons cornstarch
3 tablespoons Bragg’s liquid aminos
3 tablespoons unseasoned rice vinegar
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes 
2 tablespoons hoisin sauce 
1 teaspoon sugar 
2 cloves garlic, FINELY minced
One 2-inch piece ginger, FINELY minced
2 tablespoons avocado oil
2 to 3 dried red chile peppers 
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces 
1 small red bell pepper, seeded and sliced or diced
1/2 bunch scallions, trimmed and sliced on a diagonal 
1/2 teaspoon crushed black peppercorns and coriander seeds 
1/2 cup unsalted roasted peanuts, plus more for garnish (optional)
Cooked Jasmine rice or yakisoba noodles, for serving 

  • Whisk together the cornstarch, 1 tablespoon Bragg’s liquid aminos and 1 tablespoon rice vinegar in a medium bowl.
  • Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
  • Combine the hoisin, sugar, remaining 2 tablespoons Bragg’s liquid aminos, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl.
  • Grate the garlic and ginger into the sauce. Stir and set aside.
  • Heat a wok or large skillet over medium-high heat.
  • Add the oil, then add the chicken.
  • Stir-fry 3 to 5 minutes, until browned on the outside.
  • Add the chiles, green beans, red pepper, scallions whites, peppercorn powder and peanuts (if using) stir-frying 3 to 5 minutes, until fragrant and the veggies are crisp-tender.
  • Add the sauce and simmer 3-4 minutes until thickened slightly and the chicken is completely cooked through.
  • Garnish with the scallion greens and additional peanuts.
  • Serve with the rice or Yakisoba noodles.

BLUEBERRY ALMOND COFFEE CAKE ~ BLOG 365.13

BLUEBERRY ALMOND COFFEE CAKE adapted from SLOW ROASTED ITALIAN

Bursting with blueberries and the perfect balance of flavors with the crispy almonds. Make this easy coffee cake recipe for any occasion!

2 cups granulated sugar
3 LARGE eggs, room temperature
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 teaspoon PURE almond paste
1 tablespoon PURE vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder

1 1/2 cups (12 ounces) FROZEN small WILD blueberries, thawed and drained WELL
1/2-1 cup sliced almonds

  • Preheat oven to 350°.
  • Spray a 9×13 baking pan with non-stick cooking spray and set aside.
  • Beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
  • Add butter and extracts, beating 2 more minutes.
  • Gradually add flour and beat until just combined.
  • FOLD in blueberries with a spatula.
  • Pour and smooth batter into prepared pan.
  • Sprinkle almonds on top.
  • Bake for 40-45 minutes until a toothpick comes out clean.
  • Allow to cool COMPLETELY before serving, or the cake will crack.
  • Use a serrated knife to cut the cake.

NOTE: The cake freezes really well. Wrap individual pieces (so you can snack as desired) in plastic wrap and then place in a resealable freezer bag. Allow thawing for 10-15 minutes on the counter before eating.

MOLASSES SNAPS ~ BLOG 365.10

I found this recipe in one of the old antique recipe boxes I’ve collected. They had labeled it Molasses Cookies, but after I made them changing the name to “SNAPS” worked better because they were so crispy. I added extra ginger and cloves to make them spicier. When these are baking all you can think of is gingerbread houses and smile.

MOLASSES SNAPS
3/4 cup Crisco
1 cup extra fine sugar
1 LARGE egg
2 cups flour
2 1/2-3 teaspoons QUALITY cinnamon

1 tablespoon ground ginger
1 1/2-2 teaspoons ground cloves
1 1/2 teaspoons baking soda
2 teaspoons warm water
1/3 cup molasses
2-3 teaspoons FRESH grated ginger
3/4 cup sanding sugar

  • Cream together the Crisco and sugar until fluffy.
  • Add egg, scraping down bowl and blending well.
  • Sift together the flour, cinnamon, ginger and ground cloves in a separate bowl.
  • Set aside.
  • Dissolve baking soda in warm water.
  • Add baking soda mixture to shortening mixture, blending well.
  • Alternately add the flour mixture, molasses and FRESH grated ginger.
  • Cover with saran and chill 2 hours.
  • Preheat oven to 350°.
  • Add small shallow bowl
  • Roll 1 tablespoon at a time into balls.
  • Roll each balls in the sanding sugar and place on greased baking sheets 2 inches apart.
  • Bake 8-10 minutes until dry around edges.
  • Let cool on baking sheet until set before transferring to cooling rack.
  • Store in airtight container at room temperature – which makes them a GREAT cookie jar cookie.

NOTE: Be sure to roll into tight balls of dough. They will cook perfectly round and look professionally done 😀

FRENCH ONION PORK CHOPS ~ BLOG 365.7

This is the perfect “date night” recipe for 2. Thin pork chops smothered with a creamy sauce and topped with crispy fried onions are fork tender and simply addicting. Serve with rice pilaf of creamy mashed potatoes.

FRENCH ONION PORK CHOPS serves 2

4 boneless pork chops, thin cut
3/4 cup sour cream
1/2 package Lipton French Onion dip mix
1/2 cup French’s Crispy Fried Onions

  • Preheat the oven to 350°. 
  • Lay the pork chops on the bottom of an 8×8 baking dish, touching but not overlapping. 
  • Combine the sour cream and onion dip mix to create french onion dip.
  • Spread dip evenly over the pork chops covering the pork chops entirely.
  • Sprinkle crispy fried onions over the top in an even layer. 
  • 
Cover the dish with foil and bake for 30-45 minutes until the meat is cooked through.

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE ~ BLOG 365.6

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE

1 + 2 + 1 tablespoon butter
1 pound carrots, peeled and cut into large chunks
4 chicken breasts
1/4 up almond flour
1 bunch green onions, sliced
FRESH ground sea salt and black pepper
1 tablespoon FRESH thyme leaves
1/4 teaspoon red chili flakes
1 LARGE Granny Smith Apple, peeled, cored and diced
Juice of 1 LARGE lemon
1 tablespoon apple cider vinegar
1 teaspoon sugar

  • Preheat oven to 350°.
  • Melt 1 tablespoon butter in ovenproof skillet (preferably cast iron) over medium heat.
  • Add carrot chunks in a single layer cooking 6-8 minutes, turning as necessary until all sides are charred.
  • Transfer pan to oven and roast 30 minutes or until caramelized and tender.
  • Add 2 more tablespoons butter to pan.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Add chicken to hot butter and sear 3-4 minutes on both sides.
  • Transfer chicken to carrot pan in the oven to bake 10 minutes while you prepare the vinaigrette.
  • Add remaining butter to pan.
  • When melted add green onions, chili flakes, apple pieces, sugar and thyme leaves sauteing t minutes until apples are tender.
  • Add lemon juice and vinegar, stir to coat and cooking 2-3 minutes more until most of the liquid is absorbed.
  • Plate chicken and carrots.
  • Spoon apples and sauce over carrots and chicken.