Category: RECIPES

VANILLA COGNAC BRINED PORK with GINGERSNAP GRAVY

This recipe originated from the Southern Living cookbook, Off the Eaten Path as Vanilla-Cognac-Brined Pork Tenderloin with Gingersnap Jus. It’s from the Krazy Kat Restaurant at The Inn at Montchanin Village in Delaware. I made just a few changes to work with what I had on hand and really liked them so will keep the changes for future meals.

VANILLA COGNAC BRINED PORK with GINGERSNAP GRAVY

1/2 cup cognac
1/4 cup sugar
3 tablespoons kosher salt
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh Italian flat leaf parsley
1 tablespoon vanilla extract
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons corriander seeds
1 1/2 teaspoons tri-color peppercorns
2 bay leaves
1 vanilla bean. split and scraped
3 cups water
1 1/2 pounds bone-in pork chops

  • Whisk together everything except the pork chops.
  • Place pork chops in a Tupperware marinader or ziplock bag in a bowl (in case it leaks).
  • Add brine mixture and close, marinading for 24 hours.  If using the Tupperware turn it over every few hours.
  • Begin gravy before grilling chops.
  • When ready to grill, drain pork chops of all marinade and pat dry.
  • Grill 3-5 minutes preside depending on thickness until 155˚.
  • Let meat rest under foil 10 minutes.

GINGERSNAP GRAVY

18 gingersnap cookies
1 1/2 teaspoons avocado oil
1 Shallot, diced
1/2 teaspoon caraway seeds
1/2 cup Marsala wine
2 tablespoons red wine vinegar
4 cups beef broth
2 tablespoons molasses

  • Pulse cookies in food processor until finely ground.
  • Heat oil in sauce pan over medium-high heat.
  • Saute’ shallot and caraway seeds until onion softens.
  • Add wine, vinegar and broth.
  • Reduce heat and simmer 20 minutes.
  • Slowly whisk in cookies and molasses until well blended and gravy thickens.

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SNICKERDOODLES an ALL TIME FAVORITE

APPLE PIE SNICKERDOODLES
1 cup butter, room temperature
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon cinnamon

  • Preheat oven to 400°.
  • Sift together the flour, cream of tartar, baking soda, salt and cinnamon. Set aside.
  • Cream together the butter and sugar until light and fluffy.
  • Add eggs, beating well after each addition.
  • Gradually add in flour mixture until well blended.

3-4 tablespoons sugar
1 tablespoon apple pie spice

  • Combine sugar and apple pie spice until well blended.
  • Form cookie dough into small balls about walnut sized.
  • Roll each cookie ball in the sugar spice mixture and place on un-greased cookie sheet about 2 inches apart.
  • Bake 8-10 minutes or until golden.
  • Cool 2 minutes before placing on wire rack to cool completely.
  • Decorations are melted candy bark and sprinkle.

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MEMORIAL DAY STEAK MARINADE

Remember why we celebrate this weekend.
It is NOT for the Monday off, , it’s NOT national BBQ day, it’s NOT for sales and so forth.
It IS for the veterans who gave their ALL for you to live a better and free life.

Have a safe and happy memorial weekend, but remember to thank a VETERAN.

Do NOT forget Memorial Day is ACTUALLY May 30th, not the Monday you are off, so think about it and thank that veteran on the actual day also when their sacrifices are most prevalent in their minds.

 

Here at our house, Memorial Day is a somber occasion after all the years hubby spent in the military, but we DO BBQ too. This is my go to steak marinade or marinade for ANYTHING going on the grill.

STEAK MARINADE
1/3 cup BRAGG’S liquid aminos
1/2 cup avocado oil
Juice of 2 large lemons
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
1 teaspoon white pepper
1/2 tablespoons fresh dried basil
2 tablespoons dried parsley
1 tablespoon Frank’s Original red pepper sauce
1 clove black garlic

  • Combine everything in a small food processor or bullet, blending until well mixed.
  • Pour mixture over meat, turning to coat.
  • Marinade 8-24 hours.
  • Drain off marinade.
  • Grill and Enjoy!

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Is recipe delivery service for you?

I have tried the home delivery services Blue Apron, Home Chef and Hello Fresh. All three offer plans based on family size and have their own merits and setbacks.  For the working mom with little time to shop, these are phenomenal services. For me since I already scratch cook and love to grocery shop they were good, but not mandatory avenues of cooking. I thought I’d tell you about my experiences with each and let you decide for yourself. Price wise they are quite comparable to doing your own shopping if you calculate in your time, gas and such.  It is nice to have them prepackaged and show up right at the front door.

The above picture for Fontina Stuffed Pork Chops with Sweet Pepper Sauce was one of our most favorite recipes (which I have reworked to my methods and hubbies taste likes) from Blue Apron.

BLUE APRON – PROS


  • Good delivery service and food packaging.
  • Well packed fresh ingredients. 
  • Well written recipes with easy to follow directions.
  • Great customer service.

BLUE APRON – CONS

  • I honestly couldn’t find any down sides other than the fact that the recipes were either truly inspired or really pedestrian and choosing 3 recipes each week to challenge our palette was difficult some weeks.

HOME CHEF – PROS

  • Good delivery service and food packaging.
  • Well packed fresh ingredients. 
  • Well written recipes with easy to follow directions.
  • Great customer service.
  • Nice binder to organize your recipes.

HOME CHEF – CONS

  • Delivery is later with this service and tended to mess with my schedule, but that might be because I’m at the end of the delivery route.

HELLO FRESH – PROS

  • Good delivery service and superior food packaging for a really fresh delivery.
  • Well written recipes with easy to follow directions. 
  • Great customer service.

HELLO FRESH – CONS

  • A bit more expensive, but with quality food and recipes making it worth the while.

After trying all three services I have learned to sign in each week and scrutinize the menus before signing up for any particular week.  I do like that all three offer menus 4-5 weeks in advance so you have plenty of notice to make your decisions.

 

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DECISIONS, DECISIONS, DECISIONS & yet we still had to have dinner ~ CHICKEN & DRESSING with CREAM OF CARROT BISQUE

I worked for quite awhile in the studio today and ran across several unfinished projects that NEED to be finished!  Binding for some reason is my least favorite part of quilting though it should be my most favorite since it is the last step to a completed project.  I’m still trying to figure out where to start!  I’m leaning towards starting with the smaller pieces just because there will be a bigger sense of accomplishment as I whip them out, but am leaning towards the larger ones so I can set them aside into the Christmas pile as completed presents.

In the meanwhile we still needed to eat so I reworked a couple of recipes from my “TO TRY” pile that used ingredients I had on hand.  It’s almost June 1st and I try to clean out both the freezer and pantry every 6 months or so.

CHICKEN & DRESSING serves 6

2-3 cups shredded rotisserie chicken
4 slices crusty french bread, torn into pieces
3 cups crumbled cornbread
1 3/4 cups chicken broth
1 can cream of mushroom soup
1 small Vidalia onion, chopped
2 celery stalks, chopped small
2 large eggs, beaten
Fresh ground sea salt, to taste
fresh ground black pepper, to taste
1/4 cup butter, sliced thin

  • Put butter slices in freezer while you assemble the casserole.
  • In a large mixing bowl whisk together the broth, eggs and soup.
  • Fold in breads.
  • Fold in celery, onion and chicken pieces.
  • Season with salt and pepper.
  • Transfer to a lightly greased 3 quart slow cooker.
  • Dot with butter slices.
  • Cook on high 1 1/2 hours and then low 2-3 hours on low OR 3-4 hours on high.

CREAM OF CARROT BISQUE serves 4

1 pound bag baby carrots, washed and dried
1 tablespoon avocado oil
1 small Vidalia onion, chopped
1 tablespoon butter
2 cups chicken or vegetable broth
Pinch of ground ginger
1/3 cup heavy whipping cream
Parmesan cheese
Snap peas

  • Preheat oven to 400˚.
  • In a large ziplock bag add the carrots, avocado oil, sugar, salt and pepper. Close and toss until carrots are well coated.
  • Spread carrots in a thin layer on a baking sheet.
  • Roast carrots 45 minutes or until tender.
  • Cool carrots.
  • In a large sauce pan melt butter,
  • Add onion and saute’ until tender.
  • Add broth and simmer while carrots roast.
  • Add carrots and puree with an immersion blender.
  • Salt and pepper to taste.
  • Serve with Parmesan crisps and chopped snap peas.

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HAWAIIAN MEATLOAF & LEMON BUTTER POTATOES

This started out as Carol Faye’s Meatloaf from the Loveless Cafe in Nashville, Tennessee which I can no longer find on their menu, but it is in Southern Living’s Off the Eaten Path.  Unfortunately, or fortunately, we ended up with an entirely different recipe and hubby absolutely loved it so it’s a keeper!HAWAIIAN MEATLOAF
1 1/4 pounds ground round
1/3 cup minced Vidalia onion
1 large clove black garlic, smashed
1 teaspoon avocado oil
1 medium egg
1/4 cup Country Bob’s special sauce
1/4 + 1/2 cup King’s Hawaiian original BBQ sauce
1 teaspoon garlic powder
1/2 cup quick cooking oats
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground sea salt

  • Preheat oven to 350°.
  • Using your hands mix all the ingredients except the last 1/2 cup of BBQ sauce. Mix only until all ingredients are well incorporated.
  • Mold into small loaf pan .
  • Bake for 45 minutes or starting to crisp on the edges.
  • Pour remaining BBQ sauce over meatloaf and bake 5 minutes more.

LEMON BUTTER POTATOES
2 pounds small new potatoes
1/4 cup butter, melted
Juice of 1 lemon
1+ teaspoon fresh chopped parsley
fresh ground sea salt, to taste
fresh ground black pepper, to taste
1 cup chicken broth

  • Wash and remove any blemishes from potatoes.
  • Add chicken broth to sauce pan and add 2 cups water.
  • Add potatoes and bring to a slow boil, cooking until potatoes are just fork tender, about 10 minutes.
  • Gently drain potatoes in colander.
  • Add butter, lemon juice, salt, pepper and parsley to mixing bowl.
  • Add potatoes and gently toss to coat.

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CHICKEN BISQUE

Recipe Yield: 6 servings

1 whole chicken or 3 cups chicken pieces**
1 cup homemade concentrated chicken broth
7 cups hot water
2 teaspoons sea salt
4 stalks celery, sliced thin
4 carrots, peeled and sliced thin
1 large Vidalia onion, chopped small
1 cup quality butter
1 cup scant Wondra flour
1 small jar chopped pimento, optional
Fresh flat parsley for garnish
Garlic Butter croutons

  • If starting from scratch: Place chicken pieces in large pot and cover with water, about 10 cups. Add vegetables and simmer until chicken almost falls off the bone. Strain off enough liquid to make 8 cups of stock. Cut cooled chicken into bite sized pieces and be sure to pick all the little chicken bits off the bones. Set chicken aside.
  • If not starting from scratch:
  • In a stock pot, whisk together the hot water and concentrated broth.
  • Season to taste.
  • Add vegetables and simmer 1 hour.
  • When vegetables are tender, use a slotted spoon to remove the vegetables to a food processor. DO NOT DISCARD.
  • The vegetables are a crucial flavor component. Process vegetables until smooth and then whisk back into the broth.
  • Bring to a very LOW boil.
  • In a small sauce pan melt butter.
  • Whisk in Wondra flour until golden in color making a yummy roux.
  • Gradually add the roux, stirring constantly until well incorporated. Simmer 10-15 minutes until desired thickness.
  • Add the chopped chicken*** and 1 small jar of diced pimento.
  • Season with salt and pepper to taste.
  • Simmer for another 15 minutes.
  • Serve in warmed soup bowls.
  • Garnish each serving with homemade Garlic Butter croutons and chopped parsley.

**I used rotisserie chicken pieces.

***Since my chicken was fresh and hot from Costco, I chopped about 3/4 cup rotisserie chicken per person and put it into the bottom of each bowl instead, then poured the hot thickened bisque over the chunky parts. This way the remaining bisque stores in a jar easier. I also just used the pimento as a garnish with the croutons.

Cooks Notes: Whenever I bring home a Costco rotisserie chicken I use the skin, drippings and bones (where all the flavor is) to make a pot of broth. I then portion it into 1 cup containers for the freezer. This really makes things easier for those quick weeknight meals.

 

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CATALINA & RUSSIAN DRESSINGS

This time of year calls for salads at our house and hubby has been asking me to make some home made versions of two of his favorite dressings, Russian and Catalina. Hubby loves both of these recipes spiced up with a dab of Horseradish cream and/or smashed black garlic or minced garlic.

 

RUSSIAN DRESSING
3 tablespoons water
1/4 cup sugar or honey

  • In a small saucepan combine sugar (or honey) and water and simmer until thickens.
  • Cool syrup.

1 cup avocado oil
1/2 cup ketchup
2-3 tablespoons lemon juice (to taste)
1 teaspoon champagne vinegar
1 tablespoon Worcestshire sauce
1/2 teaspoon sweet Paprika
1/4 cup grated onion, shallot or you can substitute 1/2 tablespoon onion powder
1 1/2 teaspoons celery seeds
Salt and Pepper, to taste

  • Whisk together the avocado oil, ketchup, lemon juice, champagne vinegar and Worcestshire sauce.
  • Whisk in cooled syrup.
  • Add grated onion, celery seeds and paprika.
  • Season to taste.
  • Chill several hours before serving.

CATALINA DRESSING
1/2 cup ketchup
1/2 cup sugar or honey
1/2 cup red wine vinegar or apple cider vinegar
1/4 cup grated onion or shallot
1 teaspoon paprika
1/2 teaspoon Worcestshire sauce
1 cup avocado oil

  • In a small food processor, pulse together everything except the avocado oil until well blended.
  • With the food processor running gradually add the avocado oil.
  • Season to taste.
  • Chill several hours before serving.

 

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CHUNKY MONKEY CUPCAKES aka PEANUT BUTTER BANANA CUPCAKES with FUDGE DRIZZLE or CHOCOLATE DIPPED PEANUT BUTTER BANANA CUPCAKES

Moist, fluffy banana cupcakes topped with a cream cheese peanut butter frosting and a fudge drizzle is my most favorite way, but kids like them chocolate;ate dipped!

BANANA CUPCAKES
10 tablespoons unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg white
1 large egg
1 2/3 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mashed bananas (the riper, the better)
1/2 cup milk
2 tablespoons water

  • Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
  • Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
  • Add vanilla extract and mix until combined.
  • Add egg white and egg in two batches, mixing until combined after each.
  • Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
  • Add half of the dry ingredients to the batter and mix until well combined.
  • Add the milk and banana mixture and mix until well combined.
  • Add remaining dry ingredients and mix until well combined.
  • Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

PEANUT BUTTER CREAM CHEESE FROSTING
8 ounces cream cheese, room temperature
1/4 cup salted butter, room temperature
1/2 cup creamy peanut butter
4-5 cups powdered sugar
Banana chips

  • Beat the cream cheese and butter together until smooth.
  • Add the peanut butter and mix until smooth.
  • Add half of the powdered sugar and mix until smooth.
  • Add remaining powdered sugar and mix until smooth.
  • Pipe the frosting onto the cupcakes. I used the Ateco 808 large round tip.
  • Top cupcakes with a banana chip and sprinkle with crushed banana chips, if desired.
  • Store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

FUDGE DRIZZLE
2 squares unsweetened chocolate squares (preferably Baker’s)
1 tablespoon unsalted butter
1/3 cup milk
1 cup sugar
Pinch of salt

  • Melt chocolate and butter in a small saucepan over low to medium-low heat.
  • Add milk and sugar and cook, stirring frequently, until completely melted.

OR CHOCOLATE DIPPED

2 bags chocolate melting wafers OR candy bark

  • Put the cupcakes in the freezer for 15 minutes.
  • Carefully, dip the tops of the cupcakes into the melted chocolate.
  • Place in the refrigerator for an hour to allow the chocolate to firm up.

CHICKEN PARMESAN SOUP

CHICKEN PARMESAN SOUP
1 cup diced shallot
1/2 cup diced sweet red pepper
4 garlic cloves, minced
15 ounce can crushed tomatoes
1/2 cup grated Parmesan cheese
3 sprigs fresh basil
2 sprigs fresh oregano
4 cups chicken broth
2 chicken breasts
Salt and pepper, to taste
4 ounces uncooked penne pasta
1/4 cup grated Parmesan cheese – garnish

  • Remove the leaves from the basil and oregano, chopping each.  Reserve half of the basil for garnish.
  • Lay chicken in bottom of the slow cooker.
  • Sprinkle the onions and peppers all around the chicken.
  • Top with the tomatoes, half the basil and all the oregano.
  • Pour chicken broth  over it all.
  • Cook on high for 3 hours.
  • Remove the chicken to a cutting board and shred. Keep warm.
  • Add pasta to crock pot and cook another 35-40 minutes or until pasta is al dente.
  • Stir shredded chicken back in and heat through.
  • Season to taste.
  • Top each serving with fresh basil and some of the Parmesan shredded cheese.

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SLOW COOKER BALSAMIC CHICKEN

SLOW COOKER BALSAMIC CHICKEN
4-6 bone in chicken thighs
3/4 cup chicken broth
1/4 cup balsamic vinegar
1 medium yellow onion, halved and sliced
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup Bertolli balsamic reduction glaze

  • Spray slow cooker with non-stick spray.
  • Arrange chicken thighs in a single layer.
  • Sprinkle onion pieces around chicken.
  • Whisk together the chicken broth, balsamic vinegar and red pepper flakes. Add garlic and blend well.
  • Pour over chicken and onions.
  • Cook 5-6 hours on low.
  • Heat Balsamic glaze to a slow simmer in a small sauce pan.
  • Serve over Jasmine Rice.
  • Pour glaze over chicken and rice.

CARIBBEAN CHICKEN

This recipe was designed after one of hubby’s favorite dishes at the Cheesecake Factory, SWEET & SOUR CRISPY PINEAPPLE CHICKEN & SHRIMP.

CARIBBEAN CHICKEN
1 small can crushed pineapple, drained well
4 chicken breasts
Rice flour for dredging
Avocado oil
1 cup thinly sliced mushrooms
1 brunch green onions or a small shallot, thinly sliced
4 cloves garlic, minced
2 sweet red mini peppers, sliced thin
1/2 cup snow peas
1/4 cup orange juice
3/4 cup pineapple juice
1/3 cup Sesame Ginger Dressing
1/4 cup Bertolli Balsamic glaze
1/3 cup honey
1 tablespoon cornstarch
1/2 cup lukewarm water
Jasmine rice

  • In a saucepan combine the orange juice, pineapple juice,  and sesame ginger dressing bringing to a boil.
  • Reduce heat and add balsamic glaze and honey, cooking until slightly reduced.
  • Whisk together the cornstarch and water.
  • Season chicken with salt and pepper.
  • Cut chicken into bite sized pieces.
  • Dredge chicken  and shrimp pieces in rice flour, shaking off the excess.
  • Heat avocado oil in skillet over medium high heat until sizzling.
  • Saute’ chicken pieces until cooked through. The add shrimp pieces and cook through.
  • Remove chicken and shrimp pieces and keep warm.
  • Whisk cornstarch mixture into sauce and cook through until slightly thickened.
  • Add green onions, peppers, snow peas and mushrooms to the pan you just took the chicken from sautéing until softened.
  • Add pineapple and sauce to vegetables, stirring to coat.
  • Add in chicken pieces, tossing to coat.
  • Serve over rice.

NOTE: Use the drained juice to make yourself a cocktail.

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