Category: RECIPES

TOMATO MUSHROOM PORK CHOPS & GRAVY

TOMATO MUSHROOM PORK CHOPS & GRAVY
4 bone in thick pork chops
3 large Yukon gold potatoes, sliced
1 small Vidalia onion, sliced thin
2 cloves garlic, minced
2 tablespoons butter
1 can tomato soup
1 can golden mushroom soup
1/2 cup milk
1/2 cup finely grated jack cheese
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste
Wondra

  • Preheat oven to 375 degrees.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Layer potatoes alternating with onions – sprinkle a thin layer of Wondra, salt and pepper over each layer.
  • After last layer sprinkle cheese.
  • Season chops with salt and pepper on each side.
  • In a large skillet melt butter and brown chops on both sides.
  • Add chops to baking dish.
  • Whisk together the soups, milk, cayenne, paprika and garlic.
  • Pour over pork chops.
  • Cover with foil.
  • Bake 1 hour or until potatoes and chops are tender.

CHICKEN GALLIANO

CHICKEN GALLIANO
6 boneless, skinless thin chicken breast halves
Sea Salt and freshly ground black pepper, to taste
8 ounces cream cheese, softened
1 teaspoon celery flakes
1 teaspoon Italian seasoning
6 thin slices prosciutto
8 ounces mushrooms, sliced very thin
2 tablespoons avocado oil
2 tablespoons butter
1 1/4 cup chicken broth
1/4 cup white wine
1/4 cup Galliano liqueur
1 tablespoon chopped parsley
Wondra

  • Pound the chicken breasts to 1/8 inch thick*
  • Season each breast with Sea Salt and fresh ground pepper.
  • Spread a thin layer of cream cheese on each breast.
  • Sprinkle each breast with celery flakes and Italian seasoning.
  • Top with a slice of prosciutto.
  • Roll tightly and secure with twine or cooking bands.
  • In a large skillet heat avocado oil over a medium high heat.
  • Add mushrooms and saute’ until golden and soft.
  • With a slotted spoon remove mushrooms to paper towels to drain.
  • Add butter to pan.
  • Dredge chicken rolls in Wondra.
  • When butter is melted add chicken rolls, turning and browning until chicken is cooked through. Transfer chicken rolls to plate and keep warm.
  • Add broth and Galliano liqueur to pan.  Bring to a boil and stir until reduced by 2/3.
  • Return chicken and mushrooms to skillet turning to coat chicken rolls in the sauce.
  • Serve immediately over rice and noodles.
  • Spoon additional sauce over each roll.
  • Enjoy.

*I often find thin sliced chicken steaks at my market which are easier to pound thin.

Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom

 

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ITALIAN CHICKEN MEATBALLS

 

ITALIAN CHICKEN MEATBALLS
MEATBALLS
1 pound ground chicken
1 bunch green onions, minced
1 cloves garlic, minced
1/4 cup flat leaf parsley, minced
3/4 cup fresh breadcrumbs
1 large egg
1 tablespoon ketchup
1/2 teaspoon Italian seasoning
1 teaspoon sea salt
parsley for garnish

    •  Preheat oven to 400 degrees.

 

    • In a large bowl combine the above ingredients with your hands until well blended.

 

    • Form into golf ball size meat balls.

 

    • Arrange them on a parchment covered jelly roll pan about an inch apart.

 

  • Bake 20-25 minutes until golden brown.
While the meatballs are baking, prepare the sauce.

SAUCE
1 tablespoon avocado oil
1 small onion, diced
4 garlic cloves, minced
28 ounce can crushed tomatoes
2 teaspoons sea salt
1/2 teaspoon Italian seasoning
1/2 cup parsley, chopped

    • In a large saucepan heat oil over medium heat.

 

    • Add onions and garlic, sauteing until soft.

 

    • Add tomatoes, salt and Italian seasoning.

 

  • Stir to combine and simmer uncovered until the sauce has thickened, about 10 minutes. 

ASSEMBLY
1/2 cup shredded mozzarella cheese
1/2 cup mild shredded cheddar cheese
1/2 cup parsley, chopped

    • Ladle a small amount of sauce into the bottom of the baking dish.

 

    • Arrange meatballs on top of sauce.

 

    • Pour remaining sauce evenly over meatballs.

 

    • Top with cheese.

 

    • Bake 5 more minutes or until cheese is completely melted.

 

  • Garnish with parsley.

BUTTERFINGER PIE

I’ve had a long week here with multiple visits to the emergency vet for Gunner’s ear, a knee problem that has kept me immobile a lot of the time as well as FUMING mad at the medical “professionals” that are dealing with it.  
The ultrasound technician who performed one of the tests on me over 2 months ago, my primary care provider and I believe hit the nail on the head as to the cause.  Now, if we could just get the “specialists” and their staffs as well as the primary care physician’s staff to get all their crap together maybe, JUST MAYBE I could actually get treated so I can walk again without pain.
In the meantime, I need pie.  Don’t you need pie?  Make this pie and you won’t be disappointed.

BUTTERFINGER PIE

CRUST
24 OREO cookies, crushed
3 tablespoons butter, melted

  • Blend together the crushed cookies and butter until you have a uniform consistency.
  • Press cookie crumbs into your 9 inch spring form pan.
  • Place in the freezer while you prepare the filling.

FILLING
8 ounces cream cheese
1/2 cup JIF creamy peanut butter
1/4 cup superfine sugar
pinch of Sea Salt
8 ounces cool whip
3 King size candy bars, chopped fine

  • Cream the cream cheese until smooth.
  • Add peanut butter, sugar and salt beating until fluffy.
  • Fold in the cool whip with a spatula just until incorporated.
  • Fold in 2/3 +/- of the candy bar pieces, reserving enough to sprinkle on top as a finish.
  • Remove crust from the freezer.
  • Pour into the prepared crust and spread smooth.
  • Top with remaining candy bar pieces.
  • Chill at least one hour (overnight is best) before serving.

7 UP STEAK & AUTUMN POTATO GRATIN

7 UP STEAK
2 pounds chuck roast
1 cup 7 UP 
1 envelope Lipton Onion Soup
1 can cream of mushroom soup 

  • Preheat oven to 275 degrees.
  • Spray baking dish with non-stick spray.
  • Lay steaks in the bottom of the dish.
  • Sprinkle the Lipton onion soup evenly over the steaks.
  • Spread cream of mushroom soup over top of dry soup.
  • Pour 7 UP over the soups.
  • Cover with foil and bake for 4 hours without peeking!
  • Remove from oven and let rest undisturbed for 15-20 minutes.

AUTUMN POTATO GRATIN
4 medium YUKON potatoes, thinly sliced
1 small butternut squash, peeled, halved, seeded and sliced thin
2 large carrots, cut into thin slivers
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon white pepper
1/2 teaspoon ground nutmeg
2 cups shredded Fontina Cheese (reserving 1/4 cup for top)
1 1/2 cups whipping cream
Wondra flour

  • Preheat oven to 350 degrees.
  • Grease a 3 quart baking dish.
  • Layer potatoes, squash and carrots.
  • Top each layer with a small sprinkling of green onions, salt, pepper, nutmeg, cheese and Wondra flour.  Repeat layers.
  • Pour whipping cream evenly over layers and top with remaining cheese.
  • Bake covered for 90 minutes.
  • Uncover and bake 30 minutes more.
  • Let stand 15 minutes before serving.

SEX ON A STICK for my birthday

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.

SLOW COOKER GARLIC CHICKEN

SLOW COOKER GARLIC CHICKEN 
adapted from Recipe Girl
Original recipe in black adaptations in red
Serves 4-6
Prep time 30 minutes 
Cook time 4 hours

3-4 pounds bone-in chicken pieces 2 pounds large chicken tenders
Kosher Salt Sea Salt 
Freshly ground black pepper
1 medium sweet onion sliced 1 large Vidalia onion, sliced
8 large garlic cloves, halved 8 large garlic cloves, quartered
several sprigs of fresh thyme
1 cup dry white wine
1/3 + 1/4 cup all-purpose flour Wondra
1 teaspoon red pepper flakes, ground with mortar & pestle
1/4 cup Coconut Oil

  • Sift together the 1/4 cup Wondra with salt, pepper and ground red pepper.
  • Dredge the chicken in the Wondra mixture. In a large skillet, heat oil over medium-high heat. 
  • Cook the chicken quickly until it turns golden brown , flip and then remove to paper towels to drain.
  • Combine the onion, garlic and thyme in a 5 to 6-quart slow cooker and season with salt and pepper. Top with chicken. 
  • In a small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker.
  • Cover and cook until the chicken is tender- 3 1/2 – 4 hours on LOW.
  • Serve chicken topped with sauce. 
  • Serve over rice or potatoes.

CARROT CAKE CHEESECAKE

It’s my birthday and combining my two favorites, carrot cake and cheesecake to make a new single favorite!  It is like a bite of heaven!  IT IS ALSO SUPER RICH!  Next time I’m going to try a pumpkin carrot cheesecake.

CARROT CAKE CHEESECAKE

Prep Time: 35 minutes          Cook Time: 1 hour          Total Time: 8 hours, 35 minutes
Yield: 8- 10 servings

    CHEESECAKE MIXTURE 
    2 (8 ounce) packages cream cheese, softened well (but not melted)
    2/3 cup granulated sugar
    1 1/2 teaspoon all-purpose flour
    2 large eggs
    1 teaspoon PURE vanilla extract
    1/2 cup sour cream

      CARROT CAKE MIXTURE
      1 1/4 cups all-purpose flour
      1/2 teaspoon baking soda
      1/2 teaspoon baking powder
      1/4 teaspoon salt
      1 1/2 teaspoons ground cinnamon
      1/8 teaspoon ground nutmeg
      1/2 cup canola oil
      1/4 cup unsweetened applesauce
      2/3 cup granulated sugar
      1/3 cup packed light brown sugar
      2 large eggs
      1 teaspoon PURE vanilla extract
      1 1/3 cups finely grated carrots 
      1/3 cup golden raisins (soaked in rum until plump and drained well)

      TOPPING
      2 ounces cream cheese, softened
      1 tablespoons butter, softened
      1 1/4 cups powdered sugar
      1/4 cup + 2 tablespoons sour cream
      1/2 teaspoon  PURE vanilla extract
      1/2 cup finely chopped pecans (optional)

      CHEESECAKE MIXTURE

      • Preheat oven to 350 degrees. 
      • Butter a 9-inch spring form pan and set aside.
      • In a mixing bowl, whisk together sugar and 1 1/2 teaspoon flour until well combined. 
      • Add cream cheese bit by bit using an electric hand mixer set on low speed blending together until smooth. 
      • Mix in eggs one at a time, mixing just until combined after each addition.
      • Add vanilla. 
      • Blend in sour cream. 
      • Tap bowl against counter top several times to release the air bubbles and set mixture aside.

      CARROT CAKE MIXTURE

      • Rinse beaters clean. 
      • In a small mixing bowl, whisk together 1 1/4 cup flour, baking soda, baking powder, salt, cinnamon and nutmeg.
      • In a large mixing bowl combine canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. 
      • With mixer running on low speed, slowly add in dry ingredients and mix until well blended. 
      • Add carrots and mix until evenly distributed. 
      • Fold in raisins by hand.
      • Tap bowl forcefully against counter top several times to release large air pockets.

      ASSEMBLY

      • Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. 
      • Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). 
      • Carefully spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.
      • Bake in preheated oven 60 – 65 minutes, until center portion only jiggles slightly.
      • Tent with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick). 
      • Remove from oven and allow to cool on a wire rack 1 hour.
      • Cover with foil and chill in refrigerator 6 hours.
      • Add topping and chill overnight.

      TOPPING

      • In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. 
      • Add remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes. 
      • Spread evenly over cheesecake then chill cheesecake in freezer for 20 – 30 minutes. 
      • Sprinkle edges with chopped pecans. 
      • Store in refrigerator in an airtight container. 
      • Enjoy!

      Original recipe Source: adapted from Mel’s Kitchen Cafe and Relish

      TURKISH street food – SESAME SEED RING BREAD for BAKING PARTNERS

      Simit: Turkish sesame seed ring bread – I made mine round hoping they’d be fluffier inside.  They are typically made in rings like a round pretzel. LOL they should have been rings, but I wanted something more traditional looking for dinner that night so just made plain old rolls out of the dough.

      SESAME SEED RING BREAD  -recipe is adapted from here

      3.5 cups Bread Flour (or use unbleached all purpose flour)

      1cup + 2 tablespoon of Water
      A pinch of sugar
      2 teaspoons instant yeast  (use active dry yeast** if you don’t have any instant yeast in hand)
      1 ¼ teaspoon
      2 tablespoon Molasses
      ½ cup Water
      2 cups  white Sesame seeds

      Directions:
      • **If using active dry yeast, then dissolve yeast in 3 1/2 ounces warm water and let it stand for 3-5 minutes.
      • In a bowl add flour, yeast, salt and pinch of sugar and mix well. Then gradually add water to form smooth dough, knead well about 10 minutes until the dough is no longer sticky. 
      • Cover the dough and leave it in a warm place for 1.5 hours or until doubled in bulk. 
      • Turn out the dough into a lightly floured surface and punch down. Knead for 2 minutes.
      • Divide it into 12 pieces and shape them into long rolls.
      • Take two rolls and form a twisted rope like this.
      • Then form this twisted rope into 15 cm ring by pressing and sealing the ends together.
      • Dissolve the molasses in 1/2 cup water. 
      • Dip each ring in molasses water first, then in the sesame seeds. 
      • Set aside for 20 minutes for a second rising – it needs to plumb up a little. 
      • Preheat oven to 450 degrees.
      • Bake them for 20-25 minutes or until golden. 

      PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)

      PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)
      1 teaspoon lemon juice
      4 skinless, boneless chicken breasts
      sea salt and pepper
      1/2 cup Panko crumbs
      1 JUMBO egg
      Baby Spinach
      3 tablespoons butter

      1/4 cup tahini
      6 tablespoons sesame seeds
      2 tablespoons safflower oil
      1 clove garlic, minced
      2 tablespoons lemon juice
      1 tablespoon sour cream
      3 green onions, minced

      • Spread sesame seeds on cookie sheet and bake until fragrant.  8-10 minutes.
      • Shake frequently.
      • DO NOT BROWN. COOL!
      • Add sesame seeds and oil to a small food processor.  Blend until a smooth paste forms.
      • Add 2 tablespoons lemon juice, green onions and 1 tablespoon sour cream blending until smooth.
      • Season to taste with salt and pepper.
      • Pound chicken breasts thin.
      • Beat egg to use as a wash on chicken breasts.
      • After egg washing chicken, dredge in Panko crumbs.
      • In a large skillet melt butter until sizzling.
      • Add chicken pieces and sear on both sides until cooked through.  About 4-6 minutes per side.
      • Remove chicken.  Keep warm.
      • Add 1 teaspoon lemon juice to pan and spinach.  Saute lightly.
      • Plate spinach and then chicken.
      • Top with Tahini Sauce.

      S’MORES FUDGE

      S’MORES PEANUT BUTTER FUDGE
      CRUST LAYER
      4 sheets graham crackers
      1/4 cup sugar
      1 1/2 tablespoons butter, melted

      CHOCOLATE FUDGE LAYER
      1 1/2 cups milk chocolate chips
      1/2 teaspoon vanilla 
      1/2 can sweetened condensed milk

      MARSHMALLOW LAYER
      1 cup peanut butter chips
      1/2 cup marshmallow fluff
      1/2 can sweetened condensed milk

      • Preheat oven to 375 degrees.
      • Line an 8×8 square pan with aluminum foil with enough hanging over to be able to use as handles.
      • Grind the graham crackers in a small food processor. Add sugar and butter until well blended.
      • Press into the bottom of the pan evenly.

      • Bake for 15 minutes or until golden.
      • Melt chocolate in small sauce pan. 
      • Add the vanilla and sweetened condensed milk whisking until smooth.
      • Pour over the crust.

      • Melt peanut butter chips in a small sauce pan over medium low heat.
      • Add marshmallow fluff and sweetened condensed milk, whisking until smooth and even consistency.
      • Pour over the chocolate layer immediately.
      • Refrigerate overnight.

      • The next day remove fudge from pan and cut into pieces.
      • Store in the refrigerator.

      Bacon, Meatball & Sun Dried Tomato Carbonara Lasagna

      Where do you do your best thinking? For me I usually have my best ideas in the shower or the pool or while I’m driving or … – LOL it always seems to be someplace where paper and pen are NOT handy. I always tell myself I’ll remember, but then the errands and appointments take over and many times I forget for days on end if I remember at all.

      Fortunately I remembered this one.  I will be making this one MANY times over! 

      Note: A while back I started using Ronzoni oven ready lasagna noodles.  I love them. They turn out perfect EVERY time and you don’t have mess with noodles tearing or being hot and sticky!

      BACON, MEATBALL & SUN DRIED TOMATO CARBONARA LASAGNA

      MEATBALLS
      1 pound ground chuck
      1/2 sleeve saltine crackers
      1 teaspoon Italian herbs
      1/2 teaspoon white pepper
      1 JUMBO egg
      4 green onions, minced
      1/4 cup Parmesan cheese

        • With your hands blend together all ingredients until well mixed.
        • Form 1/2 inch meatballs.
        • Brown meatballs over a medium heat until outsides are seared well.
      • Drain on paper towels.

      FILLING
      15 ounces whole milk Ricotta cheese
      1 JUMBO egg
      1 teaspoon Italian herbs

      • Whisk together and set aside.

      SAUCE
      1 batch Alfredo sauce (recipe below)
      3 tablespoons Classico Sun Dried Tomato Pesto

        • Prepare Alfredo sauce per recipe below.

      ASSEMBLY

        • Preheat oven to 350 degrees.
        • Spread a nice layer of sauce on the bottom of the baking dish.
        • Add a layer of lasagna noodles.
        • Add a layer of ricotta filling.
        • Add meatballs in a single layer.
        • Top with the remaining ricotta filling.
        • Sprinkle crumbled bacon on top.
        • Add another layer of lasagna noodles.
      • Spread remaining sauce on top of noodles.
        • Sprinkle a nice layer of mozzarella cheese on top about 2 cups finely grated, cover and bake 35 minutes.
        • Remove lid and bake 10 more minutes until top is golden .
      • Let rest 5-10 minutes before cutting into.

      ALFREDO SAUCE
      4 tablespoons butter
      1 cup heavy cream
      1 teaspoon minced garlic, jar
      1 egg yolk, beaten
      1/2 teaspoon thyme
      salt and pepper to taste
      1 1/2 cup grated Parmesan cheese

        • Melt butter in a saucepan.
        • Add garlic and saute until fragrant. 
        •  Gradually add heavy cream, stirring constantly. 
        • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
      • Whisk in egg quickly and heat through.