Category: RECIPES

BLUEBERRY STREUSEL COFFEECAKE

ALMOST every recipe I make is completely from scratch these days, BUT I’ve been making this one for MANY moons since before I ever got sick and this recipe made with Bisquick is one of my few guilty pleasures recipes that I still make.

BLUEBERRY STREUSEL COFFEECAKE

CAKE
2 cups Bisquick mix
2 tablespoons sugar
1 egg
2/3 cup buttermilk
2 tablespoons cooking oil
1 cup wild organic baby blueberries

STREUSEL
1 cup packed brown sugar
1 cup Bisquick mix
2 tablespoons sugar
8 tablespoons COLD butter, cut into small cubes

  • Preheat oven to 350°.
  • Spray 8×8 pan with non-stick cooking spray.
  • Prepare Streusel first.
  • Sift Bisquick mix into mixing bowl, fold in brown sugar and sugar.
  • Using a pastry blender add butter cubes and process until it resembles coarse sand. Set aside.
  • In another mixing bowl sift the Bisquick mix and sugar together.
  • With a wooden spoon, add buttermilk, egg and cooking oil just until combined. Mixture will be a little thick and gooey.
  • Gently fold in blueberries.
  • Spread cake mixture into prepared pan evenly.
  • Using a straw, poke holes into cake.  These holes will allow streusel to bake down into the cake.
  • Evenly top with the streusel mixture.
  • Bake 18-22 minutes.
  • Serve warm.

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE

Chris is right, these sandwiches are deceptively BIG so I ALWAYS cut them in half.  I’d never heard of Manchapeno sauce before. That is until Chris made it up inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese. Chris was also right that this sauce is DECADENT!

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE ala NIBBLE ME THIS
3 large chicken thighs, boneless, skinless
Chicken Rub (see below)
3 slices Italian bread (I usually omit)
2 roma tomatoes, sliced in 1/4” pieces
6 slices bacon, cooked crisp
Manchapeno Sauce (see below)

CHICKEN RUB
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon turbinado sugar

MANCHAPENO SAUCE
1 tablespoon butter, unsalted
1 clove garlic, minced
1 tablespoon Wondra flour
1 cup milk
1 cup Manchego cheese
¼ teaspoon pepper
¼ teaspoon salt
1 red jalapeno (green if that’s all your can find), fire roasted, peeled and seeded
2 tablespoons parsley, finely diced

  • Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.
  • Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended.
  • Stir in the salt, pepper, jalapeno, and parsley.
  • Keep warm on low, stirring occasionally.
  • Season chicken with the chicken rub.
  • Grill chicken over direct heat at 400f for 4 minutes.
  • Flip can cook another 4 minutes. Boneless thighs are thin and cook quick, keep an eye on them.
  • Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.
  • Toast both sides of the bread over the flames.
  • Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon.
  • Ladle the sauce over the sandwich and serve immediately.

NOTE: Fire roasting the pepper gives it a smokiness like a “quickie chipotle”.  If you don’t like heat, you could use a roasted red bell pepper instead.

BAKED EGGS for BRUNCH

This is a GREAT brunch recipe – easy and quick, but looks more complicated and tastes great, especially if you are a dunker, you know the one who like to dunk their toast in their egg yolks and create that ooey gooey yumminess. With this recipe your toast is underneath to absorb all that decadent egg yolk and not lose any flavor to the plate. I like to make them in individual dishes for more “formal” groups. Either way works really well.  Hubby likes to top his with some hot sauce them to round out the flavor.

BAKED EGGS
3-4 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

Salt and pepper to taste

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Toss the bread pieces with the melted butter.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create indentations into the bread.
  • Carefully break eggs into wells.
  • Generously salt and pepper.
  • Top with remaining cheese.
  • Cover and bake casserole 15 minutes.
  • Uncover and bake until whites are set, about 10 minutes more.
  • Serve with fresh fruit.

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CHEESEBURGER SOUP

The weather has been super gray so I decided to make some soup! Turned out to be some of the best soup ever!  I’m making this one again! One of the best parts is that when you’re ready to eat you can doctor it up to your individual liking, just like a real cheeseburger.

CHEESEBURGER SOUP

1 pound organic ground round
1 small sweet onion, chopped small
1 shallot, chopped small
3 cloves garlic, minced
2 tablespoons butter
3 cups beef broth
2 tablespoons Whiskey Worcestershire sauce
1 1/2 teaspoon Ancho chili powder
Salt and pepper, to taste
8 ounces Velveeta, cut into small chunks
3 small potatoes, diced
Pickles, Mustard, Ketchup, shredded cheese for garnish

  • In stockpot add beef and sprinkle with Chili powder. Brown beef, drain well of fat.
  • Add butter to pan and saute’ onion, shallot and garlic.
  • Add broth, Worcestershire sauce and beef crumbles.
  • Season with salt and pepper.  Bring to a boil. Reduce to simmer for 1 hour.
  • Add Velveeta and blend well.
  • Add potato pieces and simmer 30 minutes more or until potatoes are tender.
  • Preseason to taste.
  • Top with your favorite burger toppings and enjoy.

I found a secret ingredient too.  It has become my new go to seasoning. LOVE this stuff!

CHICKEN CACCIATORE ala SLOW COOKER

CHICKEN CACCIATORE ala SLOW COOKER

1/2 cup dried porcini mushrooms
2 pounds skinless, boneless chicken thighs
1 large carrot, finely chopped
2 tablespoons Avocado oil**
Fresh ground salt and black pepper
4 cloves garlic, minced
14.5 ounce can stewed tomatoes
1/4 cup dry red wine
1/4 cup beef consomme’
1/4 cup Wondra flour
2 tablespoons tomato paste
PASTA

*Soak the mushrooms in 2/3 cup HOT water for 10 minutes.
*Toss carrots and chicken with avocado oil in slow cooker.
*Generously season chicken with salt and pepper.
*Strain mushrooms through coffee filter lined sieve, reserving the liquid for later.
*Finely chop mushrooms.
*Top chicken with chopped mushrooms, garlic.
*Strain tomatoes into the mushroom liquid.
*Hand crush tomatoes over top of the chicken.
*Whisk together the tomato mushroom liquid, tomato paste and red wine with the flour until smooth.
*Pour wine mixture over chicken pieces.
*Cover and cook on low 7 hours.
*Using 2 forks shred chicken.
*Let stand uncovered 15-20 minutes and sauce will thicken.
*Re-season as necessary.
*Serve over prepared pasta.

**NOTE: I don’t care for the flavor of olive oil, but it is a great substitute for the avocado oil.

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LEMON SHRIMP SPAGHETTI

LEMON SHRIMP SPAGHETTI
1/2 pound spaghetti
2 tablespoons butter
1/2 pound shrimp, cleaned deveined and tails cut off
1 green onion, sliced thin
2 cloves garlic, minced
2 large lemons, zested and juiced (1/3-1/2 cup)
1/2 cup Parmesan cheese + garnish amount
salt and pepper, to taste

  • Prepare pasta per package directions and drain well.
  • Cut each shrimp into thirds.
  • Melt butter over medium high heat until sizzling.
  • Add shrimp, salt and pepper well and saute’ until pink and plump.
  • Scoop out shrimp and set aside.
  • Add green onion, lemon zest, lemon juice and garlic blending well.
  • Add in spaghetti, shrimp and Parmesan cheese, tossing to coat.
  • Plate, garnish and enjoy!

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APPLE FENNEL SALAD

APPLE FENNEL SALAD

per person:

  • 2 leaves radicchio
  • 2 leaves green leaf lettuce
  • 1 green onion, sliced thin
  • 1 stalk fennel, sliced thin, fronds finely chopped for garnish
  • candied pecans or walnuts
  • 2 tablespoons goat cheese crumbles

VINAIGRETTE

  • 1/2 cup avocado oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1/2 teaspoon fresh ground pink Himalayan salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cloves garlic, minced
  • Whisk all vinaigrette ingredients together until well blended.
  • Tear Radicchio, green leaf into bite sized pieces.
  • Add green onions and fennel slices.
  • Toss with dressing.
  • Add to bowls.
  • Top with candied nuts and goat cheese.

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CHICKEN FRIED CHICKEN with PEPPERED GRAVY and FAMILY FAVORITE MASHED POTATOES

I included two pictures.  The top picture was last night using thinner chicken steaks and the bottom picture is an older one using thicker steaks.  Both, are great with this recipe. I’ve update the recipe to make a crisper coating.
CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1/2 cup Wondra
1 teaspoon salt
1 teaspoon pepper
2 eggs
1/2 cup Panko crumbs
2-4 tablespoons butter (enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a shallow pan mix together the flour, salt and pepper.
  • In another shallow pan whisk eggs until well blended.
  • In another shallow pan add Panko crumbs.
  • One at a time, dredge each chicken breast in flour mixture, then egg mixture and then Panko crumbs.
  • Add to sizzling butter.
  • Cook 4-6 minutes each side depending on plumpness.
  • Keep chicken warm.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

  • Boil potatoes in salted water until fork tender.
  • Drain.
  • Mash all together salt and peppering to taste.

CHICKEN PARMESAN LASAGNA

CHICKEN PARMESAN LASAGNA

3 chicken breasts
2 cups Italian bread crumbs
5 eggs
1 cup flour
24 ounces marinara sauce
15 ounces ricotta
Barilla oven bake lasagna noodles
2 cups mozzarella
2 cups parmesan
Avocado oil
Basil

  • Preheat oven to 350°.
  • Cut chicken breasts in half width wise, pound to 1/4 inch thick and season with salt and pepper.
  • Dredge chicken in flour, beaten egg and then in bread crumbs.
  • Heat oil in a cast iron skillet and fry the chicken on both sides until golden, 3-4 minutes per side. Set aside.
  • In a bowl, whisk one egg into the ricotta, then set aside.
  • In a casserole dish, spread ⅓ of the marinara on the bottom, top with lasagna noodles overlapping with each other.
  • Spread half of the ricotta mixture on top of the noodles and layer with chicken pieces.
  • Top the chicken with ½ cup of mozzarella and ½ cup of parmesan.
  • Continue layering in the same order and top with remaining cheeses.
  • Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
  • Sprinkle with fresh basil and enjoy!

CHOCOLATE CHERRY TRUFFLES

These luscious chocolate truffles are perfect for your sweetheart this Valentine’s Day.

Chocolate definitely stirs deep emotions and has inspired many a story.  In the movie “Chocolat” the mystical heroine, Juliette Binoche, uses chocolate alchemy in her truffles to stir the long dormant desires of neglectful husbands and gently coaxes shy and reticent lovers together. 

I can’t promise these truffles will do the same thing for you, but I do promise they’ll melt in your mouth and leave you craving another.
CHOCOLATE CHERRY TRUFFLES

11 ounces QUALITY white chocolate, broken into pieces
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoon cherry Jell-o**
CandiQuick or Melting Wafers for decorating
Sprinkles for decorating

  • In a small saucepan, heat whipping cream until warm.
  • Add butter, stirring until melted.
  • Stir in Jell-o.
  • Add in chocolate pieces, stirring quickly and constantly until smooth.
  • Refrigerate for at least an hour until it begins to harden.
  • When hard, scoop into balls on parchment paper lined baking sheet that fits in your freezer and freeze for about 30 minutes until VERY firm.
  • Once firm, melt chocolate until smooth and creamy – about 2 minutes, stirring every 30 seconds using the microwave.
  • Use a small flat spatula or spoon to dip each ball in chocolate and place on wax paper to dry.
  • Sprinkle with decorations immediately while chocolate is still wet.
  • Keep refrigerated.

**NOTE: for non-Valentine holidays change up the cherry flavor for some variety.  Also good with peach, raspberry and pineapple or any combo you can come up with I’m sure.

CHOCOLATE PEANUT BUTTER VOLCANO CAKES

I have made these using Nestle’s chocolate and also using QUALITY chocolate.  While the quality chocolate does cost a bit more, you can SERIOUSLY taste the difference. Do yourself a favor and splurge for this decadent dessert. They also work with Nutella instead of peanut butter.

CHOCOLATE PEANUT BUTTER VOLCANO CAKES
14 ounces QUALITY semi-sweet chocolate, broken into pieces
7 tablespoons unsalted butter, cut into pieces
1 cup sugar
4 Large eggs
4 Large egg yolks*
1/2 cup flour
1 heaping cup of peanut butter, chilled
powdered sugar

  • Preheat oven to 400°.
  • Butter muffin tin REALLY well and sprinkled with sugar.**
  • Using a double boiler melt butter and chocolate pieces together until smooth.  Stir constantly.***
  • When smooth, turn off the heat, remove from burner and let cool a bit.
  • In a large mixing bowl whisk together the 4 eggs and 4 egg yolks until well blended.
  • Add sugar and then flour, whisking until smooth.
  • Whisk in the cooled chocolate mixture.
  • Fill each muffin tin halfway.
  • Add about 1 1/2 tablespoons of the chilled peanut butter to each muffin cup.
  • Evenly top each muffin cup with remaining chocolate mixture. DO NOT OVERFILL.
  • Bake 14 minutes or until top center crust bounces back when gently pressed.
  • Carefully pop cakes out and garnish with powdered sugar.
  • Serve warm with vanilla ice cream for complete decadence.
  • *NOTE: I save the whites for omelettes or to add into the dog’s food
  • **NOTE: I like to use my mini cheesecake pan that you just push up the bottoms for the individual cakes.  It makes it much easier to get the cakes out without breaking them open.
  • ***HINT: Make sure the water level in the pan is NOT touching the double boiler.  If it does it could scorch your chocolate mixture.

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CHIPOTLE DR PEPPER SHREDDED PORK

CHIPOTLE DR. PEPPER SHREDDED PORK

Prep Time:  5 Minutes
Difficulty:     REALLY Easy
Cook Time: 6+ Hours
Servings:    18-20 Servings

1 Large Vidalia Onion
5-7 pound Pork Shoulder or Pork Butt
Freshly ground Salt
Freshly Ground Black Pepper
11 ounce Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
1/3 cup packed Brown Sugar
1 batch Sauce Recipe below **

  • Preheat oven to 300˚.
  • Peel the onion and cut it into wedges. Lay onion wedges in the bottom of a large dutch oven.
  • Generously salt and pepper the pork roast, then set it on top of the onions in the pan fat side up.
  • Puree the peppers and the juice.
  • Strain the peppers to remove the seeds and skins.
  • Mix together the pureed peppers and  brown sugar.
  • Pour over top of the roast then pour the  Dr. Pepper over it all.
  • Cover and place in oven.
  • Cook for at least six hours, undistrubed.
  • Check meat; it should be absolutely falling apart (use two forks to test.) If it’s not  falling apart, return to the oven for another hour or until it is.
  • Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat.
  • Drain the meat in a colander and discard all but 1 cup of the liquid.
  • Add warm sauce (recipe below) to meat and coat well. If necessary use the 1 cup of liquid to keep the meat moist and juicy.
  • Keep warm until ready to serve.
  • Serve on warm flour tortillas topped with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.NOTE: You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold.  Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

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**BBQ SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam
1 tablespoon Bragg’s Aminos
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

  • In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
  • Reduce heat to as low as possible and simmer while the ribs bake.
  • Sauce will thicken during this simmering so stir frequently.

**NOTE:  If you prefer, a bottle of your favorite BBQ sauce will work just as well.

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