Category: RECIPES

SOUTHWEST BLACK EYED PEAS ~ BLOG 366.89

SOUTHWEST BLACK EYED PEAS
1 pound black eyed peas, sorted and rinsed
1 LARGE Vidalia onion, chopped
2 tablespoons avocado oil
2 ounces pork belly, chopped
5-6 cloves garlic, minced
1 small can chopped green chiles, drained
1/4-1/2 teaspoon red chile flakes
1 tablespoon FRESH minced thyme
4 cups homemade chicken stock
FRESH ground sea salt and black pepper
2 ham hocks

  • Place peas in a large dutch oven. Add water and cover by 2 inches.
  • Bring to a boil for 2 minutes.
  • Remove from heat, cover and let stand 1-2 hours.
  • Drain and rinse peas. Set aside.
  • In the dutch oven heat oil over medium heat.
  • Add onion, sauteing until tender.
  • Add pork, garlic, green chiles, thyme, pepper flakes, FRESH ground salt and pepper, cooking 1 minute more.
  • Add the broth, peas and ham hocks.
  • Reduce heat, simmer, uncovered 35-40 minutes or until peas are tender, stirring occasionally and adding more broth as necessary.
  • Remove ham hocks, cool and remove meat from bone.
  • Finely chop meat and return to the pan.
  • Discard bones.

HAM & POTATO SOUP ~ BLOG 366.88

HAM & POTATO SOUP
1 3/4 pounds golden potatoes, peeled and large diced
1 stalk celery, diced
1 bunch green onions, sliced
3 1/2 cups homemade chicken stock
FRESH ground sea salt and black pepper, to taste
5 tablespoons butter
5 tablespoons WONDRA flour
2 cups WHOLE milk
2 cups diced cooked ham steak
FRESH chopped Italian parsley
Shredded cheese (optional)

  • In a stock pot stir together the broth, potatoes, celery and onions.
  • Bring to a SLOW boil.
  • Reduce heat to medium low and cook 10-15 minutes until potatoes are tender.
  • Stir in seasoning, to taste.
  • In another pan melt butter.
  • Whisk in flour, stirring constantly until flour is smooth and golden.
  • Gradually add the milk, stirring constantly, until smooth and thickened.
  • Add in stock mixture, stirring until blended.
  • Add ham pieces and simmer 4-5 minutes.
  • Ladle into bowls and garnish. enjoy

MAGIC KINGDOM COOKIES ~ BLOG 366.86

I collect old recipe boxes full of old recipes. One of my more recent boxes had a recipe in it for “Disneyland 40th Anniversary Cookies”. Disneyland’s 40th anniversary would have been July 17, 1995. The recipe card had so many notations on it that it was really difficult to decipher. I did a bit of research, but didn’t find a specific recipe for a 40th anniversary cookie. I did the best I could, but ultimately made my own recipe out of the notes, hence the new name. These cookies have become our new family favorites!

MAGIC KINGDOM COOKIES makes 5 dozen
2 1/2 cups AP flour
1 1/2 teaspoons baking powder
1 cup sugar
1 cup packed brown sugar
2 LARGE eggs
1 teaspoon PURE vanilla extract
1 cup butter, melted and cooled
1 cup peanut butter
1 cup quick oats
1 cup ground walnuts
1 cup shredded coconut
1 1/2 cups semi-sweet chocolate chips
1 cup raisins *see note*

  • Sift together the flour and baking soda. Set aside.
  • Cream together the butter, peanut butter, sugar, brown sugar, eggs and vanilla until creamy.
  • Add walnuts, coconut and flour mixture alternately until all incorporated.
  • Fold in chocolate chips and Craisins until well blended.
  • Chill mixture 30 minutes.
  • Preheat oven to 350.
  • Scoop cookies with 1 inch scoop onto parchment lined cookie sheets.
  • Bake 15 minutes.
  • Cool on cookie sheets 10 minutes before moving to wax paper to cool completely.

NOTE: I was out out regular raisin so I used Craisins the first time and then golden raisin the next time. The golden raisins are my favorite.

COWBOY BREAD aka CINNAMON COFFEE CAKE ~ BLOG 366.82

COWBOY BREAD
CAKE
2 1/2 cups AP flour
2 1/2 cups PACKED brown sugar
2 1/2 teaspoons QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons COLD butter, diced
1 cup buttermilk
2 LARGE eggs, lightly beaten

  • Preheat oven to 375°.
  • Grease and flour 13×9 inch baking dish.
  • Sift together the flour, sugar, cinnamon, nutmeg, baking soda and salt into a large bowl.
  • Cut in butter pieces until mixture is similar to wet sand.
  • Remove 1/2 cup of the mixture into a separate bowl.

TOPPING
1/4 cup packed brown sugar
2 tablespoons COLD unsalted butter, diced

  • Add sugar and butter to the 1/2 cup reserved cake mixture, combining well.
  • Set aside.

ASSEMBLY

  • Whisk buttermilk and eggs into the cake mixture until smooth.
  • Pour mixture into prepared baking dish.
  • Sprinkle topping evenly over top.
  • Bake 25-30 minutes until toothpick comes out clean.
  • Cool on wire rack 30 minutes before cutting.

IRISH CABBAGE SOUP ~ BLOG 366.81

IRISH CABBAGE SOUP
1 pound QUALITY ground beef
3 green onions, sliced
2 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons champagne vinegar
FRESH ground sea salt and black pepper, to taste
16 ounce can small white beans, rinsed and drained
28 ounce can diced tomatoes, undrained
1/2 head medium cabbage head, chopped
3-3 1/2 cups homemade bone broth (see note)
4 teaspoons beef base (bouillon or better than bouillon paste)

  • Brown ground beef until no longer pink. Drain off grease.
  • In a dutch oven combine all ingredients except the beef and beans.
  • Bring to a SLOW boil, reduce heat, stir in meat and beans.
  • Simmer 1 hour.

NOTE: For a truly Irish soup, substitute 12 ounces of Irish beer (Guinness) for 12 ounces of the chicken broth and omit the champagne vinegar.

TOMATILLO CHICKEN ~ BLOG 366.79

This is an EXTREMELY flavorful and yet SUPER simple recipe that’s perfect for a weeknight dinner or company!

CHICKEN TOMATILLO
4 skinless, boneless chicken breasts
3 tablespoons butter
4 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1 teaspoon Pampered Chef Chile Lime seasoning
1 teaspoon Pampered Chef TEX MEX seasoning
12 ounce can Salsa Verde
1/2 cup FINELY shredded Mexican shredded cheese
1 green onion, minced

  • Blend together the chile lime and TEX MEX seasoning.
  • Generously season each chicken breast with FRESH ground sea salt and black pepper and then the seasoning mix.
  • Spread flour in a shallow bowl.
  • Dredge each chicken breast in the flour.
  • Heat butter in a large skillet until melted over medium heat.
  • Add chicken breasts, searing 2-3 minutes per side.
  • Pour salsa Verde over chicken breasts and simmer on low 5 minutes.
  • Plate chicken and ladle additional sauce over top.
  • Sprinkle with cheese and green onions.

LEMON PUDDING BUNDT CAKE ~ BLOG 366.74

It’s not often I use a package mix of anything, but my friend gave me this recipe to make for her dinner night at the Eagles and I followed it to the letter. I actually recommend you do the same thing. 😀 It has a airy tender crumb that is FULL of intense flavor. I’ve since changed it up a bit and also made it strawberry by using a strawberry cake mix and vanilla pudding. The possible combinations are based on your imagination with cake and instant pudding flavors 😀

I’ve also adapted it to a scratch version that uses freeze dried fruit to make it mango or raspberry using a white cake mix.

LEMON PUDDING BUNDT CAKE
CAKE
1 package lemon cake mix
1 small (3.4 ounce) package instant lemon pudding mix
2/3 cup lemon juice
1/2 cup neutral oil
1 teaspoon lemon zest
4 LARGE eggs

  • Preheat oven to 350°.
  • Generously butter (NOT non stick spray) a bundt pan.
  • In a large bowl whisk together the cake mix and pudding mix.
  • Add oil, lemon zest, lemon juice and eggs, whisking to combine well.
  • Pour into prepared pan.
  • Bake 35-40 minutes until a toothpick comes out clean.
  • Cool 15 minutes in pan.
  • Invert onto cooling rack to cool completely.

GLAZE
2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon PURE vanilla extract

  • Whisk together the powdered sugar, lemon juice and vanilla.
  • Drizzle over cooled cake and let glaze harden 10 minutes or so before serving.
  • Transfer to serving platter and serve with FRESH blueberries or berry of choice 😀

NOTE: Flavors can be altered by using 1/4 cup freeze dried fruit with a white cake mix and vanilla flavored pudding mix.

CHEESY MEATBALLS ~ BLOG 366.72

CHEESY MEATBALLS ala SLOW COOKER

1 LARGE egg
1/2 cup WHOLE milk
2 tablespoons minced dried onion
4 tablespoons chili powder, divided 2 + 2
FRESH ground sea salt and black pepper, to taste
1 sleeve Ritz crackers, crushed FINE
2 pounds ground beef
1 pound ground pork sausage
2 cups shredded Velveeta
2 cans Progresso Tomato Basil soup
2 cups homemade chicken bone broth
1/2 cup packed brown sugar

  • Preheat oven to 400°.
  • In a large bowl whisk together the egg, milk, minced onion, 2 tablespoons chili powder, FRESH ground sea salt and black pepper until well blended.
  • Stir in crackers until evenly mixed.
  • Add beef, sausage and cheese, mixing gently, but thoroughly.
  • Shape mixture into 1 inch balls and place on greased baking sheet.
  • Bake 15-18 minutes until browned.

 

  • Combine soup, broth, brown sugar and remaining chili powder in a slow cooker until well blended.
  • Gently fold in meatballs.
  • Cook 2-3 hours covered on low until meatballs are cooked through and coated well in cheese sauce.
  • Serve with pasta of choice.

ALMOND CRUSTED CHOPS with CIDER SAUCE ~ BLOG 366.67

ALMOND CRUSTED CHOPS with CIDER SAUCE
1/2 cup Panko bread crumbs, FINELY ground
1/2 cup ground almonds
1/3 cup AP flour
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
4 thick boneless pork chops
2 tablespoons avocado oil
2 tablespoons butter
1 cup apple cider
4 ounces cream cheese, cubed
1 tablespoon QUALITY honey

  • Combine the bread crumbs and almonds in a shallow bowl.
  • In a second shallow bowl combine the flour, salt and pepper until well blended.
  • In a third shallow bowl add the beaten eggs.
  • In a LARGE (so you don’t crowd the chops) skillet melt the avocado oil and butter together.
  • Dip each chop into the flour, then the eggs and finally the Panko mixture. shaking off the excess after each dip.
  • Add to hot oil. Cook chops 3-4 minutes per side until golden and crisp. Remove chops to a plate and keep warm.
  • Discard oil.
  • Add apple cider to the same skillet and warm.
  • Add cream cheese cubes and honey, blending until smooth.
  • Adjust seasoning.
  • Serve over chops.

SWEET CORN TAMALE CAKES ~ BLOG 366.65

This is a CHEESECAKE FACTORY copy cat recipe that makes a WONDERFULLY delicious appetizer OR a main dish that no one can resist!

SWEET CORN TAMALE CAKES
SALSA VERDE
2 RIPE tomatillos, roughly chopped
4 ounce can chopped green chiles, drained REALLY well
2 green onions sliced thin
2 tablespoons FRESH cilantro, roughly chopped
1 ½ teaspoon sugar
¼ teaspoon ground cumin
FRESH ground sea salt and black pepper, to taste

  • Combine all ingredients in a food processor. Pulse until combined, but still a little chunky.
  • Transfer to a small bowl, cover, and chill for AT LEAST 1 hour.

PICO DE GALLO
1 LARGE Roma tomato, diced
2 tablespoons minced red onion
1 tablespoon FRESH minced cilantro
½ teaspoon lime juice
FRESH ground sea salt and ground pepper, to taste

  • Place all ingredients in a small bowl and toss.
  • Cover and chill for at least 1 hour.

SOUTHWESTERN SAUCE
½ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
½ teaspoon sugar
½ teaspoon chili powder
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
¼ teaspoon onion powder
⅛ teaspoon garlic powder

  • Add all ingredients to a small bowl and mix until well combined.
  • Cover and chill for at least 1 hour.

CORN CAKES
1 ½ cup frozen sweet corn
½ cup butter softened to room temperature
3 tablespoons sugar
⅛ teaspoon salt
½ cup corn masa harina flour or corn meal
2 tablespoons AP flour
1 ½ tablespoon avocado oil

  • Add 1 cup of the frozen corn to a food processor until it’s coarsely pureed.
  • Add the pureed corn, softened butter, sugar, and salt to a medium bowl, mixing until combined.

  • Add masa and flour and mix until no flour streaks remain.
  • Add the remaining ½ cup of frozen corn kernels, and mix until corn is evenly distributed.
  • 
Measure ½ cup portions of the mixture and use your hands to form them into 3-inch wide patties.

  • Add the avocado oil to a large skillet and preheat over medium-low heat.
  • Add the patties to the skillet and cook 5-7 minutes until golden brown.
  • Flip and cook the other side 5-7 minutes more until golden brown.


GARNISHES
Sour cream
Avocado, diced
Fresh cilantro, chopped

ASSEMBLY

  • Add the salsa verde to your platter and spread it evenly.
  • Heat the platter in the microwave for 1 minute.
  • Place the corn cakes on the warmed salsa verde.
  • Distribute the Pico De Gallo and Southwestern Sauce evenly over the top.
  • Dollop with sour cream, and garnish with chopped avocado and cilantro.
  • Serve immediately.


PINEAPPLE LEMON CHICKEN ~ BLOG 366.60

PINEAPPLE LEMON CHICKEN
3 pounds boneless, skinless chicken breasts
1 tablespoon cooking sherry
1 tablespoon Bragg’s liquid aminos
2 LARGE eggs
scant 1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups neutral oil

  • Whisk together the sherry and liquid aminos in a large bowl.
  • Add chicken and toss to coat. Let stand 15-30 minutes.
  • In a small bowl beat eggs with the cornstarch and baking powder until it is a smooth batter.
  • In a large skillet or wok heat oil to 350°.
  • Dip chicken in batter.
  • Fry until golden.
  • Discard oil.

1/3 cup sugar
1 tablespoon cornstarch
3/4-1 cup homemade chicken broth
Juice of 1 LARGE lemon
1 SMALL can crushed pineapple , drained, but reserved
1 LARGE lemon, sliced
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

  • Combine reserved pineapple juice and enough broth to make 1 cup.
  • Whisk together the sugar, cornstarch, broth mixture, lemon juice and seasoning.
  • Heat oil in the same skillet or wok.
  • Add lemon slices for 30 seconds.
  • Slowly add cornstarch broth, cooking and stirring constantly until sauce becomes clear.
  • Pour over chicken and serve immediately.

HOT CHICKEN SALAD ~ BLOG 366.58

HOT CHICKEN SALAD
2 cups rotisserie chicken pieces
2 stalks celery, cleaned and thinly sliced
3/4 cup toasted almond pieces, divided 1/2 and 1/4 cups
1 can small water chestnuts, drained and chopped or sliced
2 mini red pepper, diced
3-4 green onions, thinly sliced
1/3 cup + 2-3 tablespoons grated Parmesan cheese
Juice of 1 lemon
1/2 cup Duke’s mayonnaise
4 ounces cream cheese at room temperature
FRESH ground sea salt and black pepper
Paprika, to taste

  • Preheat oven to 350°.
  • Spray a 2 quart baking dish with non-stick spray.
  • In a large bowl combine the chicken pieces, celery, green onions, red peppers, water chestnuts and Parmesan cheese.
  • In a smaller bowl whisk together the cream cheese, mayonnaise, lemon juice and FRESH ground sea salt and black pepper.
  • Fold cream cheese mixture into the chicken mixture.
  • Spoon mixture into prepare baking dish.
  • Bake covered 25 minutes.
  • Uncover, sprinkle with remaining almonds, Parmesan cheese and paprika. Bake 5 minutes more.
  • Serve hot.