Category: PROTEINS

CAITLYN’S CORNED BEEF ~ BLOG 365.147

I had the most amazing twist on corned beef this past St. Patrick’s Day and I’m hooked on this version now!

CAITLYN’S CORNED BEEF

4-5 1/2 pound corned beef
1 SMALL sweet onion, quartered
1 cup brown sugar
1 Guinness Beer
1/2 teaspoon ground bay leaf
5-6 cloves garlic
Seasoning from below or Seasoning packet from meat package
3 LARGE carrots, rustically cut
1 pound Baby potatoes

  • Preheat oven to 325°.
  • Add the corned beef to a large dutch oven.
  • Tuck onions around the sides.
  • Mix brown sugar and seasonings together. Sprinkle on top of the corned beef.
  • Pour Guinness around the corned beef.
  • Cover and bake 1 hour per pound.
  • Let cool slightly before slicing or shredding for Rueben sandwiches.
  • Serve with cooking juices for gravy over meat and potatoes.

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)
 or 1/2 teaspoon ground bay leaves
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.

 

SLOW COOKER CRACK CHICKEN ~ BLOG 365.140

Slow Cooker Crack Chicken is made of everything addicting and delicious! This chicken has it all ~ bacon, ooey gooey cheese, cream cheese and flavored with ranch dressing seasoning mix.

SLOW COOKER CRACK CHICKEN

2 pounds boneless skinless chicken thighs (or breasts)
1 ounce packet ranch seasoning mix
16 ounces cream cheese, cut into quarters
8 slices bacon, diced, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1/2 cup sliced green onions

  • LIGHTLY spray sloow cooker insert with non stick spray.
  • Add the chicken to the slow cooker.
  • Sprinkle over the ranch seasoning mix.
  • Place the cream cheese on top of the chicken.

  • Cover and cook on LOW for 7 hours WITHOUT opening the lid during the cooking time.

  • Shred the chicken with 2 forks.
  • Stir the cooked cream cheese into the shredded chicken.
  • Add the bacon pieces.
  • Spread out into an even layer.
  • Sprinkle with the cheddar cheese.
  • Reduce to warm, top with green onions and cover for 10 more minutes to allow the cheddar cheese to melt.
  • 
Serve over rice or baked potatoes, on a sandwich roll or even over a salad.

NOTE: Use a spicy ranch packet or pepperoncinis or 1 SMALL diced jalapeno for added spice. Lipton Soup makes a Savory Herb version that is also a great substitute for the Hidden Valley Ranch.

CREAMY HAM & POTATOES ~ BLOG 365.133

While the color is a bit one note, the overall flavor makes up for it with this modernized version of scalloped potatoes and ham!

CREAMY HAM & POTATOES
2 large red potatoes, washed and cut into cubes
4 ounces Velveeta cheese, cut into cubes
3/4-1 cup ham steak cubes
1 LARGE shallot, diced
2 cloves garlic, minced
2/3 cup cream of celery soup, undiluted
2/3 cup WHOLE milk
1 tablespoon WONDRA flour
1 stalk celery, minced
1/4 cup chopped Italian flat leaf parsley
FRESH ground sea salt and black pepper

  • Grease a 2 quart slow cooker well.
  • Layer the potatoes, cheese cubes, ham cubes, celery and shallots randomly in the bottom of the slow cooker.
  • In a small bowl, whisk together the soup and milk.
  • Sprinkle with flour and whisk until smooth.
  • Fold in garlic and parsley.
  • Pour over potatoes and ham mixture.
  • Cook on low 3-4 hours until potatoes are tender.
  • Stir before serving.

CHICKEN CORDON BLEU, GRUYERE POTATO CASSEROLE, DRIED CHERRY SALAD & PEANUT BUTTER PIE ~ BLOG 365.128

I LOVE watching cooking shows! Every now and then there is a menu I want to duplicate in its entirety. Joanna Gaines had an episode in July that fits that bill EXACTLY!

CHICKEN CORDON BLEU serves 4
Adapted from Joanna Gaines

4 skinless, boneless chicken breasts (5-6 ounces each)
FRESH ground sea salt and black pepper
4 thin slices of ham, cut in half (8 slices)
6 thin slices of baby Swiss cheese, cut in half (12 small slices)
1 cup dry panko breadcrumbs
1 teaspoon garlic salt
1 LARGE egg
1 tablespoon water
½ cup AP flour
½+ teaspoon FRESH ground nutmeg
5 cups NEUTRAL oil
Garlic salt, for garnish
Flaky salt, for garnish
Hollandaise Sauce

  • Place a rack in the middle of the oven and preheat to 375°.
  • Trim off any fat around the edges of the chicken.
  • Working with one breast at a time, place the chicken between two sheets of parchment paper and pound with a mallet, or rolling pin, until about ¼-inch thick.
  • Season the chicken on all sides with FRESH ground sea salt and black pepper.
  • Arrange the chicken smooth side down on a work surface.
  • Layer one half of each breast with one slice of cheese, one slice of ham, another slice of cheese, another slice of ham and a final slice of cheese leaving space around the edges.
  • Fold breast in half over the ham and cheese and press edges together to firmly seal.
  • In a shallow bowl, combine the breadcrumbs, garlic salt, and FRESH ground pepper until completely combined.
  • In a separate shallow bowl, whisk the egg and water together.
  • On a plate combine the flour and nutmeg.
  • Once again working with one chicken breast at a time, press both sides into the flour, shaking off any excess, dip both sides into the egg mixture and then completely coat with the breadcrumb mixture, pressing with clean fingers to adhere.
  • Transfer to a separate plate and continue with the remaining chicken breasts until all are completely covered.
  • Heat the oil in a large heavy skillet (4½ quart) over medium-high until simmering.
  • Cook the chicken 2-3 minutes per side, turning occasionally, until browned on all sides.
  • Transfer to a wire rack set in a rimmed baking sheet and season as desired with garlic salt.
  • Bake the chicken 15 minutes until an instant-read thermometer inserted into the thickest part of the breast registers 165°.
  • Carefully remove the chicken from the oven and garnish with flaky salt, let sit for 5 minutes.
  • Plate chicken breasts and top with the Hollandaise sauce.

BLENDER HOLLANDAISE SAUCE
Adapted from Downshiftology

3 egg yolks
2+ tablespoons FRESH lemon juice
1/4 teaspoon creamy horseradish
3/4 teaspoon DUKE’s mayonnaise
FRESH ground sea salt and black pepper
1/2 cup QUALITY unsalted butter, melted and hot

  • Melt the butter in a microwave.
  • Add the egg yolks, lemon juice, horseradish, mayonnaise, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it’s emulsified.
  • Pour the hollandaise sauce into a small bowl and serve while warm.


GRUYERE POTATO CASSEROLE serves 6-8
Adapted from Joanna Gaines

4 tablespoons unsalted butter
6 medium russet potatoes, scrubbed, peeled and cut into medium chunks
3-4 garlic cloves, FINELY minced
2 tablespoons WONDRA flour
1 cup heavy cream
1½ cup milk
2 cups Gruyère cheese, grated and divided in half
FRESH ground sea salt and black pepper
2 teaspoons QUALITY paprika
1 teaspoon onion powder
Paprika and black pepper, for garnish

  • Preheat the oven to 350°F.
  • Butter a 8 x 11.5-inch baking dish.
  • Bring a large pot of generously salted water to a rolling boil.
  • Add the potatoes and simmer until just tender but not falling apart, about 13 minutes. Drain thoroughly and set aside.
  • In a medium saucepan, melt the butter over medium heat.
  • Add in the garlic and sauté over medium-low until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour and cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes.
  • While whisking constantly, slowly pour in the heavy cream and milk until the sauce is smooth.
  • Add in 1 cup of the Gruyère, the salt, pepper, paprika, and onion powder, then cook, whisking gently, until the cheese is melted.
  • Arrange the potatoes to cover the bottom of the prepared baking dish and pour the sauce over them and top with the remaining Gruyère.
  • Place the baking dish in the oven and cook for 15 minutes. Turn the broiler to high and broil for 5 minutes more, until fully golden brown.
  • Top with black pepper and paprika to serve.

DRIED CHERRY SALAD serves 4-5
Adapted from Joanna Gaines

“This salad strikes that sweet spot between simple and elevated. It’s all the more enjoyable because it surprises people with unexpected flavors. Arugula is a peppery green, so combining it with cherries gives this recipe a nice blend of sweet and spice. Since the prep work for the cherries can happen the night before, this side is a favorite of mine whenever I’m hosting. I like to pair it with whitefish or grilled chicken, but really, it’s delicious on the side of anything.” – Joanna Gaines, Magnolia Table, Volume 3

Joanna makes this with arugula, but I find arugula too peppery and bitter so I substitute micro greens, small chopped romaine or butter lettuce.

½ cup apple cider vinegar
½ cup water
4 ounces dried tart cherries
5 ounces micro greens, small chopped romaine or butter lettuce
½ cup small chopped toasted almonds
4 ounces crumbled Gorgonzola or goat cheese (about 1 cup)
¼ cup avocado oil
½ teaspoon crushed red pepper flakes
1 small garlic clove, FINELY grated
FRESH ground sea salt and black pepper

  • Add the apple cider vinegar and ½ cup of water to a large mason jar with a lid and stir in the cherries.
  • Cover and let sit at room temperature for 6 hours or overnight. The cherries will plump slightly and soak up some of the vinegar mixture.
  • When ready to make the salad, add the micro greens, almonds, and Gorgonzola to a large bowl.
  • Drain the vinegar mixture from the cherries into a mason jar with a lid, reserving the cherries.
  • To the mason jar, add the avocado oil, 1 tablespoon of water, pepper flakes, garlic, salt, and pepper.
  • Shake well.
  • Add half the dressing to the salad, toss well, and taste. Add more dressing if desired.
  • Top with the cherries and serve.

NOTE: Alternatively, microwave the mixture for 1 minute and let stand at room temperature for 30 minutes.

PEANUT BUTTER PIE with OREO CRUST
Adapted from Joanna Gaines

CRUST
24 Oreo cookies
⅓ cup sugar
7 tablespoons unsalted butter, melted

  • Preheat the oven to 350°.
  • In a food processor, pulse the wafers until they are the consistency of sand.
  • Add the sugar and melted butter and pulse a few more times, until combined.
  • Using your hands, press the wafer mixture into the bottom and up the sides of a 9-inch pie pan.
  • Bake for 12 minutes.
  • Let cool for 20 minutes.

FILLING
1 cup JIF creamy peanut butter
1 cup powdered sugar
4 ounces cream cheese, at room temperature
¼ teaspoon kosher salt
¾ cup heavy cream
1 tablespoon unsalted butter, melted
2 teaspoons PURE vanilla extract

  • Cream together the peanut butter, powdered sugar, cream cheese, and salt on medium speed. With the mixer on low, add the cream, melted butter, and vanilla and whip until the mixture is smooth and fluffy.
    Pour the mixture into the baked crust.

ASSEMBLY
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon PURE vanilla extract
Crushed toffee bits, for garnish (optional)

  • Combine the cream, powdered sugar, and vanilla. Start on low speed, then slowly turn the mixer up to high speed and mix about 2 minutes until the cream holds a soft peak.
  • Spoon the whipped cream on top of the peanut butter filling.
  • Refrigerate for at least 2 hours.
  • Sprinkle with crushed toffee bits, cookie crumble, or nuts if desired.
  • Serve chilled.
  • Store in the refrigerator covered with plastic wrap for up to 3 days.

SALSA VERDE CHICKEN CASSEROLE ~ BLOG 365.121

SALSA VERDE CHICKEN CASSEROLE
1 tablespoon butter
2 boneless, skinless chicken breasts
1 teaspoon Hatch chile seasoning
FRESH ground sea salt and black pepper
1/2 cup sour cream
3/4 cup chunky salsa
3/4 cup salsa verde
2 cups chopped tomatoes
1/4 cup FRESH chopped cilantro
2 cups Mexican blend shredded cheese
2 green onions, sliced thin
1 small mini red pepper, diced
1 can Green Giant Mexican corn, drained well
8 corn tortillas
OPTIONAL TOPPINGS – avocado slices, sliced green onions, FRESH chopped cilantro, sour cream or guacamole

  • Melt butter in a medium skillet.
  • Season chicken breasts on both sides with the Hatch chile season and FRESH ground sea salt and black pepper.
  • Sear chicken on both sides 4-5 minutes until cooked through.
  • Shred chicken into small pieces.
  • Combine chunky salsa and salsa verde until well blended.
  • In a mixing bowl combine chicken pieces, corn, 3/4 cup salsa mix, green onions and pepper pieces with the sour cream.
  • Spread 1/4 cup of the salsa mixture on the bottom of an 8 inch greased baking dish.
  • Layer half the tortillas on top of salsa.
  • Spread half the chicken mixture over the tortillas followed by half the cheese.
  • Repeat layers ending with remaining salsa and a couple pepper rings for color.
  • Bake 20-25 minutes until bubbly.
  • Serve with additional toppings.

NOTE: This recipe converts well to a dip or “loose” casserole that I often serve over tortilla chips. I find the leftovers keep better that way.

 

THE FIREHOUSE SPECIAL ~ BLOG 365.119

I found this recipe in an old Taste of Home magazine. I made a few changes and it’s now a go to potluck recipe for social events. I’ve made several changes starting with halving the recipe. The original was truly made to feed a firehouse!! I use beech mushrooms because they have subtle nutty flavor.

THE FIREHOUSE SPECIAL adapted from Taste of Home

1 1/2 cups homemade chicken broth
1 1/2 cups uncooked instant rice
1 + 1 tablespoons butter
1 pounds ground beef
3/4 pound spicy pork sausage
1 pound sliced FRESH beech mushrooms
1-2 garlic cloves, FINELY minced
10 ounces package frozen chopped spinach, thawed and squeezed REALLY dry
8 ounces 4% cottage cheese
4 LARGE eggs, beaten
1 envelope onion soup mix
1 teaspoon garlic powder
1 teaspoon Creole seasoning
FRESH ground sea salt and black pepper, to taste
1/4 cup FRESH grated Parmesan cheese

  • In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in 1 tablespoon butter and set aside.
  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain well and set meat aside.
  • Using the same skillet, saute’ mushrooms and garlic in remaining butter until tender.
  • Return meat mixture to skillet.
  • Stir in the spinach, cottage cheese, eggs, soup mix, garlic powder, Creole seasoning and reserved rice mixture.
  • Spoon mixture into a greased 13 x 9 inch baking dish.
  • Sprinkle with Parmesan cheese.
  • Cover and bake at 350° for 45 minutes.
  • Uncover and bake 10-15 minutes longer or until completely heated through and cheese is melted.

BETTER THAN GRAMS TUNA NOODLE CASSEROLE ~ BLOG 365.112

A few weeks ago I posted our go to Chicken Tetrazzini recipe. Tuna Noodle Casserole is virtually the same thing with the absence of the sherry and a bit different pasta for us. Oh and I make my own base!! Grams and mom alsways used Campbell’s soup.

BETTER THAN GRAMS TUNA NOODLE CASSEROLE

CASSEROLE
FRESH ground sea salt and black pepper
12 ounces cavatappi pasta, prepared al dente
4 tablespoons unsalted butter
1 stalk celery, FINELY diced
1 LARGE shallot, FINELY diced
2 LARGE cloves garlic, minced
8 ounces trimmed Beech mushrooms
4 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup whole milk
1 cup frozen peas
3/4 cup FINELY grated Parmesan cheese
1 LARGE lemon, zested and juiced
3 tablespoons FRESH chopped flat leaf Italian parsley
12 ounces flaked tuna, drained

  • Heat your oven to 350°.
  • Lightly grease an 8×11 baking dish.
  • Melt 1 tablespoon of the butter in a large skillet over medium high heat.
  • Saute the onion and celery, seasoning with FRESH ground sea salt and black pepper until tender and golden.
  • Add mushrooms, sautéing a few minutes more.
  • Stir in the remaining 3 tablespoons butter as well as the garlic and continue to cook to melt the butter and lightly cook the garlic, 30 seconds to 1 minute.
  • Sprinkle the flour over the veggies, stirring to combine. Cook for about 1 minute to toast the flour.
  • Reduce heat to medium-low and, while continually whisking, slowly begin adding in the broth about 1/2 cup at a time until all the broth is incorporated and the mixture is lump free.
  • Stir in the milk and peas; simmer 2-3 minutes until thickened.
  • Remove the pan from the heat and stir in the Parmesan cheese, lemon zest, lemon juice and parsley.
  • Fold the tuna and cooked noodles into the cream mixture, stirring well to combine.
  • Season to taste with FRESH ground salt and pepper and transfer into the prepared casserole dish.

TOPPING
1 1/2 to 2 cups crushed plain crinkle cut chips
1/2 cup grated white Cheddar
Pinch smoked paprika, optional

  • Scatter the crushed chips over the casserole top followed by the grated Cheddar cheese and a pinch of smoked paprika, if using.
  • Place the casserole dish onto a sheet pan in case of any boil over and bake 25-30 minutes until golden brown, slightly crisp and bubbling.
  • Allow the casserole to cool for 5 to 10 minutes before serving.

NOTES:

  • I often will use this as a vehicle for any diced deli meats I have in the drawer also. On this occasion I did one can of tuna and diced tavern ham.

SALSA VERDE PASTEL AZTECA ~ BLOG 365.107

It’s no surprise that where we live shapes our families and the recipes we pass down – the very way we gather around the kitchen table. The culinary traditions of the places we call or have called home have a HUGE impact on our personal journeys.

I’m from Texas, but I didn’t grow up there. I have lived there a few times and LOVE the farm to market way of cooking. I miss when I’m not there and have a difficult time acquiring the necessary ingredients to re-create the family recipes that have been handed down over the years.

That said, life goes on and we do our best to make substitutions that work well enough to recreate those recipes. Think of Pastel Azteca as a Mexican style lasagna, where the sauce is a smooth salsa; corn tortillas are substituted for the pasta, chicken or pork instead of traditional beef for the protein, roasted green chiles for the tomatoes and both crumbly as well as melty cheeses instead of Mozzarella and Parmesan cheeses. Mexican recipes are a lot like Italian recipes – layer after layer of flavor and slow cooking to get the right depth of those flavors.

PASTEL AZTECA Servings: 8 servings
SAUCE
1 1/2 pounds tomatillos, husked and rinsed
4 dried guajillo, colorado or ancho chiles, stemmed and seeded
2 cups FRESH cilantro
1 white onion, chopped
2 cloves garlic, minced
1 cup tomato puree
1 teaspoon Mexican oregano
1 sprig fresh epazote (optional)
FRESH ground sea salt and black pepper
1 tablespoon butter
2 tablespoons avocado oil

  • Add the dried chiles to a bowl and pour boiling water over them. Cover the bowl to let them rehydrate. 

  • Heat a grill or cast iron pan over medium high heat.
  • Char the onion and garlic cloves until they are nicely blackened. Add to a blender.
Add the rehydrated chiles to the blender, along with all the rest of the sauce ingredients, except for the lard.
  • Puree extremely well.
Get the lard hot in a saucepan.
  • Add the sauce and bring to a boil,, stirring constantly to incorporate the fat.
  • Reduce the heat to a bare simmer and cook 10 minutes or so. Turn off the heat.

CASSEROLE & ASSEMBLY
18 6 inch corn tortillas
2 tablespoons butter
1 pound shredded chicken
6 poblanos, Hatch or Anaheim peppers, roasted, peeled, seeded and cut into strips
1 + 1/2 cup ELOTE corn kernels (see notes for recipe)
4 ounces cotija, crumbled
1 pound Oaxaca or mozzarella cheese, grated
1/2 cup Mexican crema, or sour cream (Darigold has a Mexican Sour Cream I like)


  • Preheat the oven to 400°F.
  • Butter a 9×13 casserole or baking dish.
  • Ladle a thin layer of the sauce into the bottom.
  • Layer the casserole with 6 tortillas.
  • Spread some meat evenly over the top.
  • Add the 1 cup of elote corn and strips of roasted peppers. 
Sprinkle a layer of cotija cheese, then crema, then shredded Chihuahua or Oaxaca cheese.
  • Top with another layer of tortillas, a bit more sauce, meat, pepper and cheese.
  • Finish with the remaining tortillas.
  • Sprinkle with the remaining cotija cheese, drizzle some more crema, and sprinkle the last of the grated cheese over the top.
  • Season with FRESH ground pepper and last of the corn.
  • Bake for 20 minutes until the cheese starts to brown.
  • Let stand for 10 minutes before serving.

NOTES & TIME SAVERS

  • Keep in mind this is the full-on, Sunday supper version of pastel azteca, but here are some serious time-saving hacks for an equally tasty week night meal.
  • You can use canned green chiles. Or even frozen. In August I buy Hatch chiles (they are only available for about a month a year) and roast them and portion them for freezing so I have some all year round. If you don’t know how to roast green chiles, here’s a great tutorial.
  • I make elote corn and then cut it from the cob or better yet make esquites for this recipe. Elote and street corn are the same thing. The word elote means “corn cob”. It’s the seasonings that make all the difference. Esquites, also called elote en vaso means corn in a cup. These can be made ahead and frozen also. Recipes below.
  • Literally any cooked meat will work, just make sure to chop or shred it small. Use a rotisserie chicken or left over carnitas. A HUGE time saving hack is using tamales (without the husks) and rolling them in the golden blend tortillas to layer at the bottom of the baking dish.
  • You can use canned enchilada sauce, or even canned tomato sauce.
  • If you have trouble finding crema, thin regular sour cream with a little buttermilk, milk or cream to get you closer to the real thing. 

OPTIONAL TORTILLA STEP

  • Heat about 1/4 inch of oil in a pan until it hits about 350°.
  • Fry the tortillas for about 30 seconds or so, JUST enough for them to stiffen up a bit, but not enough so they are stiff like tostadas. You want semi limp.
  • Cool tortillas on a cooling rack.

ELOTE aka MEXICAN STREET CORN
4 ears corn, husked (see notes)
2 tablespoons DUKE’s mayonnaise
2 tablespoons Mexican crema or sour cream
½ cup Cotija cheese , freshly grated, or queso fresco (see notes)
chili powder , or tajin, to taste
1 lime, cut into wedges
FRESH chopped cilantro , for garnish, optional

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the ears of corn and cook 10 minutes or until tender.
  • Brush corn with melted butter and grill corn on medium heat until slightly charred.
  • Mix the mayonnaise and Mexican crema together.
  • Spread a thin layer all over the corn ears. 
Sprinkle generously with cotija cheese and the desired amount of chili powder.
  • Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
  • For this recipe cut the corn from the cob in the end.

NOTES:

  • White corn is traditionally used in Mexico, but yellow corn easily substitutes.
  • Cotija cheese is traditional, but Quesa Fresca will substitute in a pinch.
  • If using fresh husked corn, leave stem end attached as something to hold on to while eating. Otherwise stick a long wooden skewer into the end of the corn before grilling or coating, to make them easier to hold and eat.

ESQUITES

1 tablespoon salted butter , softened
1/3 cup diced onion
1 jalapeño or serrano pepper, seeded, diced (optional)
1/3 cup homemade chicken broth or water
3 cups (4 cobs), husked, cut from the cob
FRESH ground salt and pepper, to taste
5 tablespoons DUKE’s mayonnaise
5 tablespoons Mexican crema or sour cream
1/3 cup Cotija or queso fresco cheese, shredded
chili powder, Tajin or hot sauce, to taste
1 lime, cut into wedges

  • Add butter to large cast iron skillet over medium heat.
  • Once melted, add onion and pepper, sautéing until tender.
  • Add broth or water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).

  • Season with black pepper and a little salt then divide among 4 cups – for making Pastel Azteca I just make one big bowl.

  • In each cup, add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream), stirring to combine.
  • 
Sprinkle generously with grated cheese and chili powder, to taste.
  • Serve with lime wedges to squeeze on top.


NOTES:

  • White corn is traditionally used in Mexico, but yellow corn can be substituted. You could also substitute 3 cups frozen corn.
  • Cotija cheese is traditional, but if you can’t find it, substitute Quesa Fresca will substitute in a pinch or FINELY grated Parmesan cheese.

TETRAZZINI ~ BLOG 365.105

Nothing says comfort food like gram’s chicken tetrazzini. Her recipe called for stewing her own chicken with celery and carrots before being shredded into a rich cream sauce made with sherry and tossed with al dente spaghetti and freshly grated Parmesan cheese and then topped with a butter crumb topping. It was then slow baked until it was bubbly and just starting to crisp at the edges.

The creation of tetrazzini is widely debated as to whether it was Auguste Escoffier of French fame, the Knickerbocker Hotel in New York City or Ernest Arbogast at the Palace Hotel in San Francisco in 1905 that originally created the recipe. Most sources lean more heavily on it having been Arbogast. But, sources do agree that it was definitely named after the Italian opera singer, Louisa Tetrazzini who made her American debut at the Tivoli as Gilda in Rigoberto. In those days recipes were often named after famed celebrities.

No matter who originally created it, from that day on the comforting chicken casserole with the Italian name, Tetrazzini would become a large part of the average American home recipe box and morphed into the recipe we know and love today. It was highly Americanized for the middle class in the 1960’s by many a housewife using Campbell’s condensed soup, velveeta cheese and wide egg noodles or spaghetti and more iconically as a frozen dinner. Tetrazzini began appearing in many a cookbook, including Betty Crocker.

Tetrazzini is considered an Italian American dish made with diced poultry or seafood in either a butter, cream, milk and cheese sauce flavored with white wine or sherry. It was often made with a béchamel or mornay sauce originally that incorporated linguine, spaghetti or egg noodles. It was then topped with cheese and bread crumbs before being baked.

From 1950 to 1980 many upscale restaurants including Sardi’s and Mamma Leone’s featured tetrazzini on their menus. Southerners began referring to it as chicken spaghetti and it became a soul food classic and readily available in-house and on catering menus in places like Baton Rouge’s Piccadilly cafeteria or Durham’s Foster’s Market where it remained a customer favorite for many decades.

When I was a kid this recipe was used by my family as a go to for holiday leftovers – it was made with turkey or ham and mom would make it with canned mushrooms and Campbell’s soup – YUCK!

CHICKEN TETRAZZINI

8 ounces bucatini spaghetti, broken in half, prepared al dente’
3 cups chopped or shredded cooked chicken
4 tablespoons unsalted butter
2 cups sliced mushrooms (see notes)
1/2 cup small chopped onion
1/2 cup small chopped celery
1 can baby sweet peas, drained well
3 tablespoons AP flour
2 cups homemade chicken broth
1 cup heavy cream
3 tablespoons sherry
FRESH ground salt and black pepper, to taste
1 cup FRESH grated Parmesan cheese

  • In a large bowl toss drained pasta chicken pieces together.
  • Melt the butter in a large skillet over medium heat.
  • Add the mushrooms, onions and celery and cook 3-4 minutes until soft.
  • Reduce the heat to medium-low and whisk in the flour, cooking a minute or so until golden.
  • Whisk in the chicken broth and cook 1-2 minutes until it begins to thicken.
  • Stir in the cream and sherry, season to taste with salt and pepper, and continue to cook 2-3 minutes, stirring, until the sauce comes JUST to a boil.
  • Remove from the heat and fold in 1/2 cup of the Parmesan.
  • Pour the sauce into the bowl with the chicken and noodles and stir to combine.
  • Fold in the peas.
  • Transfer the chicken mixture to a 9×13 inch baking dish.
  • Sprinkle with the remaining 1/2 cup Parmesan or optional butter crumbs and Parmesan.
  • Bake 25-30 minutes slightly covered until the last 5 minutes and then until the casserole is bubbling.
  • Let rest for 10 minutes before serving.

OPTIONAL BUTTER CRUMB TOPPING
2 tablespoons butter, melted
1/3 cup Panko bread crumbs
1/4 cup grated Parmesan cheese

  • Mix together well.
  • Sprinkle over top before baking.

NOTE:

  • The original recipe called for thin spaghetti, but we prefer bucatini.
  • I also often use rotisserie chicken pieces unlike gram’s original stewed chicken.
  • I also use whole Beech mushrooms for their nutty flavor.

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.

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.