Category: RECIPES

TERIYAKI SEX on a STICK

SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves

  • Soak skewers in water for 1 hour prior to assembly.
  • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
  • Thread onto skewer to secure.
  • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
  • Brush with marinade,
  • Bake 10-12 minutes.
  • Remove from oven and brush with marinade again.
  • Bake for an additional 7-8 minutes or until bacon is sizzling.
 Can be grilled, but watch for bacon to burn.

TERIYAKI MARINADE
1/4 cup soy sauce
1/4 cup white wine
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar

  •  Whisk together all ingredients until well blended and sugar is completely dissolved.

COWGIRL KISSES with RASPBERRY CHIPOTLE SAUCE

COWGIRL KISSES
8 ounces cream cheese
2 tablespoons Foothill Salad Seasoning
1 slice bacon per pepper
Jalapeno Peppers
Raspberry Chipotle Sauce (see below)

  • Mix cream cheese and Foothill Salad Seasoning until well blended.
  • Clean and remove seeds from peppers.
  • Fill peppers.
  • Wrap each pepper with a slice of bacon.
  • Bake or grill over low heat until bacon is crisp.
  • Serve with raspberry chipotle sauce.

RASPBERRY CHIPOTLE SAUCE
1 cup Raspberry Jam
2 tablespoons diced chipotle peppers
2 tablespoons soy sauce
2 tablespoons apple cider or rice wine vinegar

  • Whisk all ingredients until well blended.
  • Chill until ready to serve.
  • Warm before serving.

HIP HIP HOORAY FOR BANANA JAM an oldie, but goodie from 2014 and a 2 for 1 with BANANAS FOSTER BUTTER

I’m still working on blog compilation and I ran across this recipe and can’t wait to make some later this week.  I can actually eat this YAY!
I LOVE!!!!! trying new recipes, but more importantly I LOVE!!!!! trying a new recipe that blows my socks off! My friend Sandra over at Diary of a Stay at Home mom featured a Banana Jam the other day.  I know, sounds weird right?  WRONG!!!! It’s the most fantastic, addictive recipe I’ve tried in a long time and even better it’s SOOOOOOOO simple.

BANANA JAM
4 cups mashed bananas
4 cups sugar
1 teaspoon pure Madagascar vanilla extract
Juice of 1 large lemon

  • Combine ingredients together and bring to a boil, stirring constantly until your boil.
  • Turn down heat and simmer until nice and thick, stirring frequently.
  • Pour into sterilized jars and water bath for 10 minutes.
  • Once open, refrigerate.

I’ve already added pineapple for a varied flavor and caramel for an ice cream topping.  Next is turning it into a Banana Cream Pie.

And OMG you have to try it on sourdough toast with JIF peanut butter.

Then a few weeks later  I was searching through my box of tricks, er recipes for tailgating recipes I wanted to try and found a recipe for BANANA FOSTERS BUTTER. It just screamed out for me to try it. It was fantastic too and great on Peanut Butter Toast.

BANANA FOSTERS BUTTER
8 ripe, firm large bananas
1 cup granulated sugar
1 cup packed brown sugar
1/3 cup lemon juice
3 tablespoons light rum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

  • Mash bananas until smooth. Transfer bananas to a pot.
  • Stir in sugars, lemon juice, rum, cinnamon and nutmeg.
  • Bring to a slow boil.
  • Reduce heat and simmer about 20 minutes or until thickened, stirring frequently.
  • Ladle into hot sterilized jars leaving a 1/4 inch headspace.
  • Wipe jars clean, add lids and rings.
  • Process filled jars in a boiling water bath for 10 minutes.
  • Cool on wire racks.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

CARAMEL GLAZED APPLES

I’ve been making these for years, but they never grow old and are a GREAT fruity pick me up in this cold weather.
4 large Granny Smith apples (I used Honey Crisp, but they’re only available for such a short window of time)
4 tablespoons butter
4 tablespoons Kahlua’
4 tablespoons golden raisins

  • Preheat oven to 375 degrees.
  • Peel and core apples.
  • Slice each apple horizontally into 5 or 6 slices.
  • Place apples in a 9×9 baking dish.
  • Sprinkle 1 tablespoon of raisins into each apple.
  • Melt butter and whisk in the Kahlua’.
  • Drizzle over the apples.
  • Bake uncovered 45-60 minutes until fork tender.
  • Baste every 15 minutes.

1 cup sugar
1/2 cup water
1/2 cup light corn syrup
1/4 cup heavy cream
pinch of salt

  • In a heavy saucepan whisk together the water, sugar, corn syrup and a pinch of salt.
  • Bring to a boil over medium heat, stirring until sugar is completely dissolved.
  • Boil without stirring until mixture turns golden.
  • Remove from heat.
  • Slowly stir in the cream.
  • Let cool.
  • To serve, plate apples in their stack, pour caramel sauce down the center of each apple and top with a scoop of french vanilla ice cream.

TROPICAL YUM!

Years ago I found this awesome new jello salad recipe over at Mennonite Girls Can Cook called Special Salad. This quickly became a new family favorite! We have even given it a new name and a few changes for our family.

TROPICAL YUM!
1 LARGE box orange jello (next time we’re going to try wild strawberry)**
1 LARGE box lemon jello (we used pineapple)**
3 bananas, sliced (next time we’re going to use 2 and add a kiwi)
1/2 bag mini marshmallows
1/2 pint whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 cup sugar
2 tablespoons flour
1 egg, well beaten
1 cup pineapple juice*
3/4 cup FINELY grated cheddar cheese
1 small can mandarin orange segments, well drained, reserving juice (we used a large can)
1- 14 ounce can crushed pineapple, *well drained but reserving the juice and adding enough of the mandarin orange
                                            juice to make 1 cup
  • Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved.
  • Add 2 cups of cold water.
  • Place mixture in the refrigerator until partially set.
  • Mix together the orange segments, pineapple and banana slices.
  • Fold into the partially set jello.
  • If using individual or multiple serving dishes, portion it at this time.
  • Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.
  • Whip together the whipping cream, 1 tablespoon sugar and vanilla until thick, cover and place in fridge.
  • Whisk together 1/2 cup sugar, *1 cup pineapple juice, egg and flour together in a small sauce pan, stirring constantly until thick..
  • Cool this mixture completely and then fold in the whipped cream mixture.
  • Spread over the marshmallow mixture.
  • Layer the 3/4 cup of cheddar cheese on the top.
  • Return to the refrigerator and chill thoroughly.

NOTE**: This recipe originally called for orange and lemon Jell-o.  I play with the flavors ALL the time.  This time I used lemon, orange crush and strawberry banana small boxes in lieu of the 2 LARGE boxes with delightful results.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

SINFUL ULTIMATE MAC & CHEESE

SINFUL MAC & CHEESE adapted from Incredible Recipes from Heaven
MAC & CHEESE
1 pound macaroni
1/2 cup butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
12 ounce can evaporated milk
1 tablespoon cornstarch
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon red pepper flakes
4 cups freshly grated cheddar cheese
8 slices provolone cheese
1 cup sour cream
2 cups freshly grated Parmesan cheese

  • Prepare pasta al dente per package directions. Drain and set aside.
  • Preheat oven to 350°.
  • Lightly grease a 9×13 baking dish.
  • In a large skillet melt the butter over medium high heat, and whisk in flour stirring occasionally until golden.
  • Reduce heat and whisk in the milk, mustard, cornstarch, evaporated milk and all seasonings, one at a time, stirring constantly until it reaches a boil, allow to simmer while still whisking occasionally until SLIGHTLY thick
  • Remove from heat and whisk in cheddar cheese until melted.
  • Add macaroni and lightly toss until evenly coated
  • Pour half of the macaroni and cheese into greased baking dish.
  • Layering evenly with provolone cheese followed by an even layer of sour cream.
  • Pour remaining macaroni over sour cream then sprinkle with Parmesan cheese.

PANKO TOPPING
1 cup panko breadcrumbs
4 tablespoons butter
1 tablespoon avocado oil
1/4 cup pwdered Parmesan cheese

  • In the skillet melt butter in avocado oil over medium high heat.
  • Add breadcrumbs and stir in the Parmesan cheese.
  • Cook until crumbs become a golden brown.
  • Sprinkle over top the mac & cheese
  • Bake 25-30 minutes until bubbly and cheese is melted.
  • ENJOY!

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

TORTILLA ROLL-UPS

These are sooooooooo versatile!  you can mix and match flavors anyway you like. I’ve also made them with pepperoni and Italian seasoning with a hint of tomato paste in the cream cheese mixture for that Italian feel. Or with crumbled bacon and cheddar cheese – YUMMY! In my haste I did not get a picture of the finished plate and they went fast!

TORTILLA ROLL-UPS
8 ounces sour cream
8 ounces cream cheese softened
7 ounce can roasted chiles, drained well
1 small can chopped olives
1 bunch green onions, minced
1/3 pound ham, chopped fine
flour tortillas

  • In a small food processor blend together the cream cheese, sour cream, green chiles and olives until smooth.
  • Fold the minced ham and minced green onions into cream cheese mixture. If mixture appears thin, chill for 1 hour before filling tortillas.
  • Cut rounded ends of each side of the tortillas.
  • Spread 4 tablespoons of ham mixture on each tortilla leaving 1/2 inch along one edge.
  • Roll up each tortilla ending on the dry edge.
  • Lay side by side on a plate.
  • Cover loosely with saran.
  • Chill overnight.
  • Slice into 1/2 inch rounds just before serving.

EGG NOG CUPCAKES with RUM CARAMEL

EGG NOG CUPCAKES with RUM CARAMEL   
Yield: about 18-20 cupcakes     Recipe adapted from: Annie’s Eats

CUPCAKES

1 1/3 cups all-purpose flour

¼ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon freshly ground nutmeg

¼ cup dark rum or bourbon (optional)

1 cup eggnog

¼ cup oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1 cup sugar

  • Preheat the oven to 350˚.
  • Line cupcake pans with paper liners.
  • In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
  • In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.
  • Beat on medium-low speed until well blended.
  • Add in the dry ingredients and mix on low speed just until incorporated.
  • Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.
  • Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

CARAMEL
1 cup sugar
1/4 cup water
6 tablespoons butter cut into small pieces
3/8 cup heavy cream
1/8 cup rum

  • Whisk together the sugar and water in a medium saucepan and whisk over high heat until sugar is dissolved. Don’t stir the mixture but gently swirl the pan until it has reached a dark brown amber color.
  • At that point whisk in the butter. (Careful- it will bubble up- don’t burn yourself.)
  • Remove from the heat and whisk in the cream and bourbon.
  • Allow caramel to cool in the fridge before filling/drizzling.

FROSTING
2 sticks of butter
4 1/2 cups powdered sugar
4 tablespoons egg nog
pinch of nutmeg
pinch of salt

  • Using an electric mixer, beat the softened butter until it is creamy and pale.
  • Gradually add the powdered sugar until thick and creamy.
  • Add the egg nog one tablespoon at a time until the texture seems right.
  • Add the nutmeg and salt and beat for another minute or so.

ASSEMBLY

  • Once the cupcakes have cooled, scoop a tablespoon-size amount out of each one with a small spoon or paring knife.
  • Fill with the caramel.
  • Pipe on frosting and drizzle with remaining caramel or a chocolate glaze which is my favorite.
  • Sprinkle with a dash of nutmeg and enjoy!

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

SWEET ITALIAN VINAIGRETTE

SWEET ITALIAN VINAIGRETTE

1 tablespoon garlic, minced
1 tablespoon FRESH oregano, minced or 1/2 teaspoon dried
2 tablespoons FRESH parsley, minced or 2 teaspoons dried
1 tablespoon FRESH basil, minced or 1/2 teaspoon dried
1 tablespoon FRESH tarragon, minced or 1/2 teaspoon dried
1 tablespoon sugar
Fresh ground Himalayan Salt, to taste
Fresh ground black pepper, to taste
1 cup apple cider vinegar
1/4 cup white truffle olive oil
3/4 cup avocado oil

  • Add ALL the ingredients into a mason jar.
  • Screw the lid on tightly and shake vigorously.
  • The dressing will keep in the fridge for 2 weeks.
  • Pour over your favorite salad ingredients and enjoy!

NOTE: If using dried herbs make the dressing several hours before you need it so the flavors can absorb into the dressing.

BBQ BACON SALAMI ROASTED CHICKEN

Several years ago I found an awesome sale on roasting chickens and more importantly found this awesome 8 pound bird.  Yep, I said 8 pounds.  We got several meals out of this one!  As for the leftovers, we had a Chicken Caesar salad and some Chicken a la King – which we hadn’t had in eons!
I wrote the recipe though based on a standard size bird. I also swear I had bacon in the meat keeper, but it wasn’t there so we made it with hard salami and guess what?  It was awesome!  Honestly the main purpose of the meat is to keep the moisture in.

BBQ BACON SALAMI ROASTED CHICKEN

3-4 pound roasting chicken
6 slices bacon, cut as necessary
1 cup favorite BBQ sauce
1/2 cup chicken broth
salt and pepper to taste
3 stalks celery, washed and halved lengthwise
3 large carrots, washed and halved lengthwise
  • Preheat oven to 325˚.
  • Clean and wash the chicken well.
  • Layer celery and carrots on bottom of roasting pan.
  • Pour broth over vegetables.
  • Generously salt and pepper chicken.
  • With a silicone basting brush, brush chicken with a layer of BBQ sauce.
  • Basket weave the bacon together over the entire chicken.
  • Brush another coat of BBQ sauce over the bacon.
  • Roast chicken uncovered.
  • Baste with BBQ sauce every 1/2 hour.
RULE OF THUMB FOR ROASTING CHICKEN:  
  • 30 minutes per pound up to 3 1/2 pounds.
  • 22-25 minutes per pound over 3 1/2 pounds

SLOW COOKER BARBACOA

A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

SLOW COOKER BARBACOA
1/4 cup lime juice
1/3 cup apple cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, minced
4 teaspoons cumin
3 teaspoons oregano
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoons fresh ground sea salt
1/2 teaspoon ground cloves
1 cup beef broth
1 medium Walla Walla onion, slivered
3-4 pounds beef chuck roast

  • Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
  • Add broth and pulse until well blended.
  • Place roast in slow cooker and pour sauce over top.
  • Cook on low 7-9 hours or until meat is tender.
  • Shred meat into juices.
  • Prepare rice 20-30 minutes before ready to serve.
  • Serve over rice.

RICE
3 cups water
2 cups uncooked Jasmine rice
3 tablespoons butter
1 1/2 teaspoons fresh ground sea salt
1/2 cup minced cilantro
2 tablespoons lime juice

  • In a large saucepan combine water, rice, butter and salt.
  • Bring to a boil.
  • Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
  • Remove from heat and stir in cilantro and lime juice.

CANDIED MAPLE THYME CARROTS ala HELL’S BACKBONE GRILL

My brother got me a wonderful new cook book for Christmas, THE IMMEASURABLE PLACE – FOOD AND FARMING FROM THE EDGE OF WILDERNESS by BLAKE SPALDING & JENNIFER CASTLE and LAVINA SPALDING.  He even had it signed for me.  I read it from cover to cover already and made a list of 46 recipes I want to make.

I started with this one recipe since I can eat carrots mushed up and we LOVED the flavor! I had 3 slices of crumbled bacon leftover from a recipe I took to Christmas Eve at a friend’s house that I sprinkled over the carrots.  I really think they enhanced the flavor a lot. So, we’ll start with several more next month when I can eat “regular” food again!

CANDIED MAPLE THYME CARROTS ala HELL’S BACKBONE GRILL
2 pounds carrots, sliced on an angle
3 tablespoons butter
1/4 cup water
2 teaspoon FRESH ground salt
2 teaspoons FRESH ground black pepper
1 LARGE clove garlic, minced
1/4 teaspoon cayenne pepper
1/2 cup brown sugar
1/4 cup PURE maple syrup
2 sprigs FRESH thyme
3 slices bacon, diced and browned crisp

  • In a small saucepan whisk together everything EXCEPT the carrots, bacon and thyme, heating until well blended, syrupy and warmed through.
  • Remove from heat and toss with carrots until they are well coated.
  • Pour into a baking dish.
  • Nestle the thyme among the carrots.
  • Sprinkle with crumbled bacon, cover and bake 30 minutes.
  • Uncover and back another 15 minutes until carrots are cooked through and caramelized.

Linking up to FULL Plate Thursday.