Category: RECIPES

PEANUT BUTTER BURGERS

This really tastes better than it sounds. The peanut butter gives the burger a real nutty taste, and makes it a very juicy burger.

1-1/2 pound lean hamburger or ground sirloin
1/4 cup creamy peanut butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic
2 Tablespoons butter, softened
Toppings of your choice

  • Mix all ingredients together until well blended.
  • Shape into patties.
  • Refrigerate patties for at least two hours. Chilling the patties helps hold their shape.
  • Grill on the BBQ.

This recipe is very flexible. Almost any spice or seasoning works well with it. DO NOT add bread crumbs, the peanut butter and the chilling will hold them together just fine.

GLAZED STUFFED PORK CHOPS again and again!

This recipe just keeps getting better an better!

2015
2014

Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature**
1 tablespoon peach schnapps
1 large lemon, juiced

  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you.

BEEF TENDERLOIN

 
BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce 
1/4 cup Worcestershire sauce
   2 cloves garlic, minced
   1 bunch green onions, sliced thin
   4-5 mushrooms, sliced thin
   1/2 cup melted butter
  • Preheat oven to 350 degrees.
  • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
  • Place roast on top of onions.
  • Whisk together soy sauce, Worcestershire sauce and butter.
  • Pour over the tenderloin.
  • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
  • Let meat rest for 10 to 15 minutes before slicing.

 

HARVEST CHICKEN

This is one of our favorite fall recipes.  There is just something about combine cheese and apples with bacon that screams FALL is here.

HARVEST CHICKEN
4 boneless skinless chicken breast steak, very thin*
1 Large Asian apple, sweet, peeled, cored and sliced thin **
10 crispy bacon strips, cut in half
1/2 cup shredded sharp cheddar cheese + 1/2 cup for topping
2 ounces grated Parmesan cheese
4 ounces whipped cream cheese (any flavor you like)
4 green onions, minced
Fresh cracked salt black pepper

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Lay chicken breasts flat on work surface. Generously salt and pepper each chicken breast to taste.
  • Spread 1 ounce of cream cheese on each breast.
  • Divide green onions on chicken.
  • Sprinkle with Parmesan cheese.
  • Sprinkle with cheddar cheese.
  • Lay 2 slices of bacon on each breast. 
  • In a single layer add 4 slices of apple.
  • Roll each chicken piece just until closed and place in a greased baking dish seam down.
  • Sprinkle with a little more salt and pepper on top.
  • Top with remaining cheddar cheese and bacon slices.
  • Cover and bake chicken for 30-35 minutes.
  • Add more cheese if necessary, uncover and bake 5 more minutes.

*If you can’t find the thinner chicken breast steaks buy nice thick large chicken breasts and slice them yourself.

**My apple slicer is a 16 slice which I love for nice thin slices.

SEASONINGS & RUBS – FLAVOR FOR ALL!

So, my brother asked me for a recipe this morning that made me think it’s time to revisit dome of these easy ways to flavor your meals.

It’s BBQ time, so it’s rub time.

 

What is the best rub? It’s the rub you like best. Rubs are all about personal choice and the flavors you love the most. More often than not the rub you like best is the one you make yourself. So where do you start? Remember that a rub is not only a mixture of spices and herbs, it is a mixture of flavors. A good rub will have a balanced flavor that adds to meats, but doesn’t over power them. Generally a dry rub start out with a just a few basic ingredients.

How much to make? First of all you want to decide how much to make. I like to make just a few portions at a time so they don’t lose their flavor while they are stored. I save old spice bottles to hold my rub and put a label on the side with the recipe. I also record the date I made it. This way I know exactly what I am using and how long it’s been sitting around.

The Basics: You want to start your rub with the basic flavors: salt, sweet, sour, and bitter. To start with salt and sweet, literally start with sugar and salt. If you choose plain salt and plain sugar you will get a very basic base with which to start. The choice is yours though. Many people like to use brown sugar or if you are making a wet rub then you can use honey, maple syrup or molasses. These add a different flavor to your rub that can really enhance the taste. As for salt, I like sea salt or kosher salt. You can also use flavored salts like garlic, onion, celery or seasoning salts. By simply combining something like brown sugar and garlic salt will give you a pretty decent rub. Start out with equal portions of each and you are ready to build your rub.

Flavor Builders: The brown sugar and garlic salt make a great basic rub. From here you build on the flavor and the color that will make the rub something that adds to the meat you use it on. As an example for proportions you are using one cup each of sugar and salt. Now add 1/2 cup of paprika. Paprika is great for color but also for its mild flavor.

Mild or Hot? From here you can start building on the flavor of the rub you want to make. If you want a rub with some heat you need to think about adding pepper. Depending on of the pepper you add you can go with anything from a teaspoon or two. to a 1/2 cup 1 teaspoon adds a touch of heat whereas 1 tablespoon lights your fire. You can also choose a variety of chili powders, crushed red pepper flakes or any other dried and ground pepper.

Seasoning? To finish off your rub try adding some herbs. I find it better to be conservative with the herbs. Also start with small batches until you find a flavor you’re truly in love with.

Try your rubs out on different meats to see what you like and what you don’t.

So I thought I would share a few of my favorite rubs with you. I apply rubs evenly and firmly. I also use a mortar and pestle to grind them even finer.

Most recipes say to refrigerate for 30-90 minutes, but I like to refrigerate at least overnight before cooking, usually 24-48 hours. I’ve found this makes a melt in your mouth steak or a flavor all the way through piece  piece of meat or chicken.

PORK RIB RUB
1/2 cup light brown sugar
1/4 cup Hungarian paprika
1 tablespoon black pepper
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

BRISKET/ROAST RUB
1/2 cup paprika
1/3 cup brown sugar
1 teaspoon sea salt
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano

  • Combine all ingredients and mix well.

STEAK RUB
1/2 cup paprika
3 tablespoons cayenne pepper
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons sea salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

  • Combine all ingredients and mix well.

CHICKEN RUB
1 teaspoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon fine sugar
1 tablespoon brown sugar
2 teaspoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground oregano
4 tablespoon sweet paprika
1 tablespoon celery salt
1 tablespoon sea salt

COWBOY STEAK RUB
6 tablespoons sea salt
2 tablespoons Worcestershire black pepper
4 tablespoons ground coffee
1/4 cup light brown sugar
6 tablespoons garlic powder
3 tablespoons onion powder

  • Combine all ingredients and mix well.

GARLIC LOVER RUB
6 cloves minced garlic
1 tablespoon garlic powder
2 tablespoons sea salt
2 tablespoons basil

  • Combine all ingredients and mix well.

BUBBLE UP STEW (ROAST)

With the cooler evenings of fall approaching, this is a favorite recipe that is great the first night as a roast and even better as a stew for leftovers.

BUBBLE ROAST/STEW
3 pounds chuck roast
Fresh cracked salt and black pepper
Wondra flour for dredging
3 + 3 tablespoons quality butter
3 large carrots, cleaned and sliced into logs
2 stalks celery, sliced
1 large Walla Walla onions, sliced
1/2 pound button mushrooms, sliced thin
15 ounce can petite diced tomatoes
12 ounce bottle Bubble Up
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
2 basil flavor cubes
1 oregano flavor cube

  • Preheat oven to 300°.
  • GENEROUSLY salt and pepper the roast on both sides.
  • Sprinkle with Wondra Flour and pat flour into meat.
  • Melt 3 tablespoons butter over medium high heat in a large, deep skillet or dutch oven (preferably with a drip catcher lid).
  • Brown the roast on both sides and set aside .
  • Add remaining butter to skillet to melt.
  • Add onions and celery, sauteing until translucent.
  • Sprinkle with garlic powder and more salt and pepper.
  • Add mushroomsand saute a couple minutes more.
  • Add tomatoes, Worcestershire sauce and Bubble Up, stirring to combine.
  • Lay Roast across top of vegetables and top with flavor cubes.
  • Cover and roast 2 hours untouched.
  • Check for tenderness, cooking until fork tender.
  • Serve with pasta or mashed potatoes.

I shred any remaining roast into the left over veggies and voile’ you have stew or soup whih I serve with crusty bread.

I serve it with fresh asparagus and you have all your veggies in one place.

SPICY PORK & GREEN CHILI VERDE

SPICY PORK & GREEN CHILI VERDE
4-6 Poblano peppers
2 tablespoons butter
1 1/2 pounds pork tenderloin cut into 1 inch pieces
Wondra flour
2 cans green chiles, chopped
1 large Walla Walla onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons chili powder
2-3 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon nutmeg
2 cups chicken broth
lime wedges
sour cream
shredded jack cheese

  • Line a baking sheet with foil. 
  • Broil Poblano peppers until skins blister, turning quarter turns until all sides are blistered and blackened.
  • Place peppers in a bowl and cover for 10 minutes.
  • Peel off and throw away charred skins, seeds and stems. Finely hop remaining pepper.
  • In a large stock pot melt butter.
  • Dust pork pieces with Wondra, shaking off excess.
  • Add pork pieces and brown all sides.  Remove with slotted spoon to a bowl.
  • Add peppers, onion and jalapeno to stock pot, cover and cook 7-10 minutes until tender.  Stir occasionally.
  • Stir in chili powder, garlic, nutmeg and broth. Bring to a boil.
  • Reduce heat, add roasted peppers and pork pieces stirring to combine.
  • Simmer 10-15 minutes until pork is tender.
  • Serve with garnishes

Submitted to Cooking Thursday at Diary of a Stay at Home Mom.

    BRAISED CHICKEN & MARINATED PEACHES

    This recipe originally called for 3 pounds of bone in, skin on chicken thighs which is the most flavorful, but my version has less fat and cholesterol and is easier to eat.

    BRAISED CHICKEN & MARINATED PEACHES
    1 tablespoon avocado oil
    1 ounce prosciutto, thinly sliced into strips
    2 1/2 pounds boneless chicken thighs OR 3 pounds bone in skin on chicken thighs
    Fresh ground sea salt and black pepper
    1 cup thinly sliced shallots
    3-5 cloves garlic, minced
    2 tablespoons Wondra flour
    3 cups Marinated Peaches, drained (reserve 3 tablespoons of the marinade) (recipe below)
    3 cups chicken broth
    1/2 cup frozen pearl onions thawed and drained
    2 tablespoons unsalted butter
    2 tablespoons fresh tarragon leaves, coarsely chopped

    • Position a rack in the center of the oven and heat the oven to 350°.
    • Heat the oil in an 8-quart Dutch oven or heavy-duty pot over medium heat. 
    • Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. 
    • If the pan is dry, add a little more oil.
    • Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate.
    • Turn the heat down to medium low. 
    • Pour off all but 1 tablespoon of fat from the pan and then add the shallots and garlic. Cook, stirring often, until soft, about 5 minutes. 
    • Add the flour and cook, stirring, for 1 minute. 
    • Add the 3 tablespoons of the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes. 
    • Add the broth, season lightly with salt and pepper, and bring to a boil. 
    • NOTE: ONLY USE THIS STEP IF USING BONE IN CHICKEN. Arrange the chicken in the pot, skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes. 
    • Take the pot out of the oven. 
    • Turn the broiler on high. 
    • Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
    • Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. 
    • Lower the heat to medium and stir in the onions and peaches; cooking until heated through. 
    • Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
    • Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
    • Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. 
    • Garnish with the prosciutto and the remaining tarragon leaves, and serve.

    SHERRY VINEGAR & ROSEMARY MARINATED PEACHES
        3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
        3 tablespoons avocado oil
        2-1/2 tablespoons spiced dark rum (Captain Morgan)
        2 tablespoons sherry vinegar
        1-1/2 teaspoons finely chopped fresh rosemary
        Pinch kosher salt
        Pinch granulated sugar

    • Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours.
    • After marinating, you can refrigerate the peaches for up to 1 day.

    NOTE:  I used white peaches because they were the best at the time, but yellow peaches give you a much prettier dish.

      BAKING PARTNERS – APRICOT CHERRY GALETTE

      OUR Baking partner’s challenge this month is a Galette, an open pie pastry. It was suggested by Suja of Kitchen Corner try it.  Galettes make a wonderful rustic fall fruit dessert.

      APRICOT CHERRY GALETTE

      1 cup All purpose flour
      1/2 cup Cake Flour
      1/2 cup Chilled Unsalted Butter, chopped
      2 tablespoons Sugar
      1/4 teaspoon Salt
      4 tablespoons Ice water
      3 apricots, sliced
      1 cup cherries, pitted
      Juice of 1 Lemon
      4 tablespoons sugar
      1 teaspoon vanilla
      1 teaspoon cornstarch
      • In a bowl mix flour, salt and sugar. 
      • Add butter pieces to the flour. Using a pastry blender cut in through the flour, rapidly till the mixture becomes coarse. The flour will look like large flakes and the butter in the size of peas. If you are using a food processor, first pulse the flour, sugar and butter. Then add the butter and pulse for 7- 8 times till the dough attains the above mentioned texture.
      • Slowly add ice cold water, 2 tablespoons at a time and mix until the dough starts coming together, making sure that the dough masses together roughly but the butter pieces remain about the same size.
      • Transfer this onto a lightly floured work surface.
      • Flatten into a rectangle rapidly with heel of your palm. 
      • Rapidly pat and smooth the top. 
      • Lift the dough off work surface using a pastry sheet. 
      • Flip the bottom of the rectangle to the middle and the top down to cover it like an envelope.
      • Tuck the two sides towards the bottom. 
      • Cover in plastic wrap and refrigerate for half an hour to relax the gluten.

      • Meanwhile make the filling. 
      • Toss together the apricots and cherries.
      • Whisk together the sugar, cornstarch, vanilla and lemon juice.
      • Toss fruit with lemon juice mixture. Set Aside.
      • Preheat oven to 350° and line a baking sheet with parchment paper. 
      • Remove dough from the fridge and place on a lightly floured surface. 
      • Roll into 1/8 inch thick circles. You can use a plate to cut into the desired size. Fold the disk into half and gently transfer into the baking sheet. Unfold it and sprinkle a mixture of flour and sugar. You will need around two tablespoons. 
      • Arrange the fruit mixture in a single layer in the center of the disc leaving 3 inches border. 
      • Fold the edge up over the filling forming loose pleats. Gently press the pleats so that it stick together. 
      • Sprinkle with coarse sugar. 
      • Bake for 20 minutes or until the filling is bubbly and the pastry is golden brown. 
      • Remove from the oven and allow it to cool down a bit in the pan and then transfer to a wire rack.

      HUMMINGBIRD CAKE with CARAMEL FROSTING

      WHEN I FIRST READ ABOUT THIS RECIPE I EXPECTED A LIGHTER FLUFFIER CAKE. IT WAS GOOD, BUT IT WAS MORE BREAD LIKE THAN CAKE LIKE.

      HUMMINGBIRD CAKE
      3 cups flour
      2 cups sugar
      2 teaspoon baking powder
      1 teaspoon salt
      1/2 teaspoon baking soda
      1/2 teaspoon cinnamon
      2 cups mashed ripe bananas (5-6 small bananas)
      8 ounce can crushed pineapple
      1/2 cup golden raisins
      1 cup vegetable oil
      3 eggs, lightly beaten
      1/2 cup flaked coconut
      1 1/2 teaspoons vanilla
      1 recipe Salted Caramel Frosting

      • Preheat oven to 350°.
      • Spray 13 x 9 cake pan with non-stick spray and flour it with cocoa.
      • In a large mixing bowl whisk together the flour, sugar baking powder, salt, baking soda and cinnamon.
      • Add the bananas, pineapple, oil, eggs, coconut and vanilla stirring together JUST until combined.
      • Spread batter into prepared pan.
      • Bake 40-45 minutes until cake tester comes out clean.
      • Cool in pan on wire rack.
      • Frost with Salted Caramel Frosting.

      Salted Caramel Frosting
      4 ounces cream cheese, softened
      4 tablespoons butter, softened
      1/4 cup caramel ice cream topping*
      1 teaspoon vanilla
      1/4 teaspoon textured sea salt
      2 3/4 – 3 cups powdered sugar

      • In a large mixing bowl beat together the cream cheese and butter until smooth.
      • Add caramel sauce and vanilla, blending well with a hand mixer until light and fluffy.
      • Add powdered sugar until desired consistency reached.

      *I usually have a batch of Caramel sauce on hand and prefer the homemade.

      PAELLA ala SAVORY KITCHEN TABLE

      I found this fun recipe in an old Sunset magazine.  It looked like an ad page – so glad I took a closer look.  The recipe was geared for camping, but is a quick and easy fix at home. As always I made changes to deal with likes and dislikes.  The recipe originally called for green pepper which makes me deathly ill, so I substituted red pepper.  I also cannot stand olives so I substituted shallots, but pearl onions would be good too. I also did some research on the origins of paella and found that it is a very versatile dish.

      In Valencia, Spain the word paella is used for ALL pans, but most other areas use it for a specific style of pan used to make this dish.  The only consistent ingredient I could find in any version of the recipe was the white rice, hence the beauty of this dish is making it your own.

      PAELLA ala SAVORY KITCHEN TABLE
      1 cup sliced shallots
      1 red bell pepper, chopped
      1/2 pound Andouille (smoked pork) sausage, thinly sliced
      1 1/2 pound boneless, skinless chicken thighs, quartered
      1 1/4 teaspoon fresh ground sea salt
      2 1/2 teaspoons smoked paprika
      3 tablespoons avocado oil
      1 fennel bulb with feathers, sliced saving feathers for garnish
      3-4 garlic cloves, minced
      1/4 teaspoon saffron
      1 can petite diced tomatoes with green chiles
      2 cups Arborio (Italian short grain) rice
      1 cup water
      3/4 cup marsala wine
      2 cups chicken broth
      1/2 pound small shrimp, cleaned and de-veined

      • Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
      • Add sausage and brown about 5 minutes.  Remove with slotted spoon to a plate and cover.
      • Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
      • Add shrimp pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
      • Add remaining oil to pan.
      • Add fennel, shallots and bell pepper to pan sauteing until fennel softens.
      • Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
      • Add tomatoes and cook, stirring 5 minutes to blend well.
      • Add rice and coat well. Add water, chicken broth and Marsala. Cover and bring to a boil over high heat.
      • Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
      • Arrange sausage, chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
      • Garnish with fennel fronds and Enjoy.

      ROASTED CABBAGE & ONIONS

      ROASTED CABBAGE & ONIONS
      1 medium head cabbage, chopped
      2 large Walla Walla Onions, chopped
      1/4 cup avocado oil
      3/4 teaspoon fresh ground sea salt
      3/4 teaspoon fresh ground black pepper
      3 tablespoons minced fresh chives
      3 tablespoons minced fresh tarragon

      • Preheat oven to 450°.
      • Place cabbage and onions in a large bowl.
      • Drizzle with oil, sprinkle with salt and pepper, toss to coat well.
      • Transfer to shallow roasting pan.
      • Roast 15 minutes, stir and roast another 15 minutes or so until soft and slightly browned.
      • Return cabbage to large bowl and add chives, tarragon and dressing, tossing to coat.
      • Let Salad rest 5-10 minutes to allow flavors to meld.

      DRESSING
      2 tablespoons champagne vinegar
      2 tablespoons avocado oil
      2 tablespoons creamed horseradish
      Juice of 1 lemon
      1/2 teaspoon fresh ground sea salt
      1/2 teaspoon fresh ground black pepper

      • Whisk together. Set aside.