Category: RECIPES

SPINACH FRUIT SALAD ~ BLOG 365.199

SPINACH FRUIT SALAD
3 cups hulled strawberries
3 cups spring mix salad
3 cups baby spinach
1 LARGE navel orange, peeled and chopped
1 can mandarin oranges, drained RESERVE JUICE
2 stalks celery, chopped
1/2 cup red onion, chopped
1 cup snap peas, halved
1 small bunch green onions, sliced
1/3 cup sliced almonds
1/2 pound bacon, cooked crisp and crumbled
2-4 cups chopped rotisserie chicken (optional)

  • Combine all the ingredients and toss well.

DRESSING
3/4 cup hulled strawberries
Reserved mandarin orange juice
1 tablespoon QUALITY honey
3 tablespoons red wine vinegar

  • Puree strawberries with other ingredients in small food processor or blender.
  • Pour over salad and toss well.

GREEN CHILI CHICKEN ENCHILADA DIP ~ BLOG 365.195

GREEN CHILI CHICKEN ENCHILADA DIP
4 cups FINELY chopped rotisserie chicken pieces
2 teaspoons Pampered Chef Chile Lime Seasoning
FRESH ground sea salt and black pepper, to taste
1 cup shredded Boar’s Head 3 Pepper Colby Jack Cheese
1 cup shredded Monterey Jack Cheese
1 cup shredded Sharp Cheddar Cheese
4 ounces cream cheese, softened and cubed
1 cup sour cream
1 small can chopped green chilies, drained REALLY WELL
1-1/2 cups Green Chili Enchilada Sauce
4 fresh green onions, with tops, chopped FINE
SCOOPS or LARGE corn chips of choice

  • Pre-heat a small Crock Pot to high.
  • Place the chicken pieces into a bowl.
  • Sprinkle with the seasoning, FRESH ground salt and pepper, tossing to coat well.
  • Place the cream cheese and shredded cheeses into the pre-heated Crock Pot.
  • Stir together cheeses to mix well.
  • As the cheese starts to melt add the sour cream a little at a time, mixing between additions.
  • When all the sour cream has been added, and all the cheese is completely melted, then fold in the seasoned chicken.
  • Add the Green Enchilada Sauce and green chiles a little at a time stirring after each addition.
  • After the dip is hot all the way through, then turn the heat down to warm.
  • Garnish with fresh green onions, chopped.
  • Serve with Scoop Corn Chips.
  • Enjoy!

NOTES:

  • This can easily be prepared stove top in a large saucepan also.
  • If you can’t find the Pampered Chef Chile Lime Seasoning, you can substitute 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1 teaspoon garlic powder and a pinch of cayenne.
  • It is also great with Keebler Townhouse or Ritz Crackers.
  • It also works WONDERFULLY as a croissant sandwich or enchilada filling!

HAWAIIAN SPARE RIBS ~ BLOG 365.194

HAWAIIAN SPARE RIBS
1-2 racks pork spare ribs, fat layer removed
FRESH ground sea salt and black pepper
1 cup PACKED brown sugar
6 ounce can pineapple juice
2 tablespoons apple cider vinegar
1/4 teaspoon ground ginger
1 can crushed pineapple
1-2 tablespoons corn starch

  • Preheat oven to 350°.
  • Line baking sheet with foil.
  • Remove fat layer on back of rack.
  • GENEROUSLY season both sides of pork.
  • Place rack on baking sheet meet side up and cover with foil tightly.
  • Bake covered for 90 minutes without peeking.
  • Cut racks into 3-4 rib sections.
  • Add rib sections to slow cooker.
  • In a small bowl stir together the brown sugar, pineapple juice, ground giner and apple cider vinegar.
  • Pour sauce over ribs, cover and cook on low 2 hours.
  • Ladle out 1/2-1 cup of sauce and whisk in cornstarch.
  • Add pineapple to cornstarch mixture.
  • Stir pineapple mixture into sauce, recover and cook another 1/2-1 hour until ribs are tender and well coated.

BROCCOLI CHICKEN DIVAN ~ BLOG 365.192

Another “vintage” recipe from my friend’s grandmother’s “antique” recipe box. This type of recipe was once a staple of the working mother in many American households. I believe it was originally found on the back of a Campbell’s soup can label. I also adapted her recipe “slightly” to add a bit more flavor and texture. Quite a tasty and crunchy satisfying meal. 😀 I made this in honor of my late brother-in-law. He would have LOVED this casserole. Today would have been his birthday.

BROCCOLI CHICKEN DIVAN

2-3 small broccoli crowns, trimmed, cut into florets and rinsed
1 1/2 cups rotisserie chicken pieces
1 can Campbell’s broccoli cheese soup
1/3 cup milk
1/2 + 1/2 cup grated sharp cheddar cheese
FRESH ground sea salt and black pepper, to taste
1/3 cup small diced red onion
2 cups prepared rice
2 tablespoons butter, melted
3 tablespoon Panko bread crumbs

  • Grease a shallow 2-3 quart baking dish.
  • Preheat oven to 375°.
  • Blanch broccoli florets 3-4 minutes in boil water, drain WELL and set aisde.
  • In a large bowl whisk together the milk and condensed soup until smooth.
  • Fold in 1/2 cup cheese, onion, chicken pieces, rice and broccoli florets.
  • Season with FRESH ground sea salt and black pepper.
  • Arrange mixture into baking dish, spread smooth.
  • Sprinkle top with remaining cheese.
  • Mix Panko crumbs into melted butter until well mixed.
  • Sprinkle on top of cheese.
  • Bake 30 minutes or until cheese is melted, casserole is heated through and bread crumbs have turned golden.

PORK CHOPS & POTATOES ~ BLOG 365.188

The original recipe called for using the slow cooker which is great, but NOT always necessary so I converted this to an oven recipe.

PORK CHOPS & POTATOES
6 bone in pork chops (6-8 ounces each)
1 tablespoon avocado oil
1 tablespoon butter
24-30 ounce package frozen shredded hash browns, thawed
1 1/2 cups grated sharp cheddar cheese
1 can Campbell’s cream of celery soup
1/2 cup milk
1/2 cup FULL fat sour cream
FRESH ground sea salt and black pepper, to taste
1 can French fried onions

  • Preheat oven to 350°.
  • In a LARGE skillet heat oil and butter over medium heat until melted.
  • Generously season pork chops on both sides with FRESH ground sea salt and black pepper.
  • Sear pork chops quickly on both sides. Set aside.
  • In a large bowl whisk together the soup.
  • Stir in 1 cup of the cheese and half of the onions.
  • Fold the hash browns into the soup mixture.
  • Arrange potato mixture in the bottom of a large baking dish.
  • Nestle browned pork chops into potato mixture.
  • Cover and bake 45 minutes.
  • Uncover and top with remaining cheese and onions.
  • Bake another 15 minutes until pork is cooked through and cheese is melted.

NOTE:

  • To convert to a CROCK-POT recipe you don’t need to thaw the hash browns first, just break them up into smaller pieces.
  • Also be sure to spray CROCK-POT well with non-stick spray.
  • Prepare the same as for the oven by layering the potatoes under the pork chops and saving the remaining cheese and onions for the last 15 minutes.
  • Slow cook on low 5-6 hours.

CRISPY GREENISH SALAD ~ BLOG 365.187

The original recipe called for leaving the peels on the cucumber and apple making this a monochromatically ALL green salad, but we found the peels too bitter. We also usually skip the lettuce and avocado if we’re not making this for a LARGE group because we have leftovers and the lettuce and avocado do NOT hold well.

CRISPY GREENISH SALAD
1 head butter lettuce (optional)
1 avocado (optional)
1 green apple, cored, peeled and chopped small
1 bunch green onions, sliced
Juice of 1 lemon
1 medium cucumber, peeled and diced
2 green tomatoes, diced
2 cups frozen petite peas, thawed and drained WELL (see note)

  • Toss apple pieces in the lemon juice to prevent browning.
  • In a large bowl toss all the ingredients together including the lemon juice in the apples.

DRESSING
1/4 cup avocado oil
Juice of 1 LARGE lime
FRESH ground sea salt and black pepper, to taste
1 teaspoon Italian seasoning

  • Whisk together and drizzle over salad.
  • Toss well and chill before serving.

NOTE: Many recipes say you can use the peas frozen, but we find they leave behind too much moisture.

DOUBLE BANANA CAKE ~ BLOG 365.185

I hope you’re having a WONDERFULLY relaxing and happy 4th of July – Stay safe and don’t forget to hydrate! It’s HOT out there.

DOUBLE BANANA CAKE
18 ounce banana cake mix plus any ingredients to prepare it according to package directions
3/4 cup chopped walnuts
1 banana, THINLY sliced
4 tablespoons NUTELLA hazelnut spread

  • Preheat oven to 350°.
  • Spray 9 inch deep baking dish.
  • Prepare cake mix according to package directions.
  • Fold in nuts.
  • Spread batter in prepared pan.
  • Dot batter with NUTELLA.
  • Using a knife swirl the Nutella into the cake mix.
  • Layer banana slices in a single layer on top.
  • With your fingers or the back of a spoon press banana slices down into the cake batter.
  • Bake 25-30 minutes or until tester comes out of center clean.
  • Cool in pan 15 minutes.
  • Frost as desired.

PAN SEARED CHICKEN with LEMON LIME SAUCE ~ BLOG 365.180

This is a modified recipe reminiscent of RAO’S famous lemon chicken. Everyone cleaned their plates and went in for seconds.

PAN SEARED CHICKEN with LEMON LIME SAUCE serves 4

4 chicken breast steaks, 1/4 inch thick
FRESH ground sea salt and black pepper
1/3 cup flour
2 tablespoons butter
1 tablespoon avocado oil

  • Melt butter and oil in large skillet over medium heat.
  • Add shallots and stir 30 seconds.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour, shaking off excess.
  • Add chicken breasts to hot butter. Sear each side 3-4 minutes until cooked through.
  • Serve over noodles, rice or mashed potatoes and drizzle sauce over top.

SAUCE
1 cup FRESH lemon juice
1 cup key lime juice
1/2 cup avocado oil
1/2 cup HOMEMADE chicken broth
1 tablespoon red wine vinegar
2 tablespoons sugar
2-3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 tablespoon cornstarch

  • Whisk together the lemon juice, key lime juice, avocado oil, red wine vinegar, sugar, garlic, FRESH ground sea salt and black pepper in a large saucepan.
  • Simmer 5-10 minutes until sugar is dissolved and heated through.
  • Put the cornstarch in a small bowl and ladle out about a 1/2 cup of lemon juice mixture to whisk into the cornstarch.
  • Add cornstarch mixture to the saucepan, whisking until combined. Simmer 5-10 minutes until desired thickness.

CHEESY GREEN BEAN CASSEROLE ~ BLOG 365.178

A new twist to the traditional green bean casserole.

CHEESY GREEN BEAN CASSEROLE serves 4

3 tablespoons butter
2 tablespoons WONDRA flour
1 small shallot, FINELY diced
2 cloves garlic, FINELY minced
1/3 cup WHOLE milk
2/3 cup HOMEMADE chicken broth
1/2 teaspoon Worcestershire sauce
3 cups (12 ounces) frozen green beans, thawed
FRESH ground sea salt and black pepper
3/4 cup shredded cheddar cheese
1 cup French’s fried onions, crushed FINE

  • Preheat oven to 350°.
  • Grease a 8×8 baking dish. Set aside.
  • In a large saucepan melt butter over medium heat.
  • Add shallots and garlic, sautéing 1 minute until soft.
  • Whisk in flour until smooth and golden.
  • Gradually whisk in the milk and chicken broth, simmering and stirring constantly 2-3 minutes until thickens.
  • Stir in Worcestershire sauce and season with salt and pepper.
  • Stir in cheese until smooth.
  • Fold in green beans, stirring to combine.
  • Transfer to baking dish.
  • Sprinkle crumbled fried onions evenly over.
  • Bake uncovered 30 minutes until bubbling and golden.

NOTE: For an even deeper flavor, switch out the chicken broth for your favorite lager beer.

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS ~ BLOG 365.174

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS

1 1/2 pounds dried beans (I use a combination of navy, pinto and black beans)
1 smoked ham hock
2 tablespoons salt
8 cups HOMEMADE stock
1 pound QUALITY ground beef
1 LARGE Vidalia onion, small diced
1/2 pound salt pork, cut into small cubes
1/2 bacon, diced
1 can hominy, chopped small
1/2 cup molasses
1/2 cup PURE maple syrup
1/2 cup apple cider vinegar
1/2 cup jalapeño ketchup
1 tablespoon Coleman’s dry mustard (optional)
FRESH ground sea salt and black pepper
2 cups dark brown sugar

  • Soak beans overnight, sort out the bad ones and then drain off the water.

 

  • In a large dutch oven cover the ham hock with 8 cups HOMEMADE chicken stock. Simmer 1-2 hours until meat is falling from the bone and liquid has cooked down to about half. Add meat to the slow cooker.
  • Cover the beans and chopped hominy with the ham hock broth in a large dutch oven. Add 2 tablespoons salt and bring to a boil. Reduce heat to a simmer. Cook 25-30 minutes until softened. Drain (but reserve liquid) and add beans to slow cooker.
  • Whisk together the molasses, maple syrup, apple cider vinegar, brown sugar, salt and pepper, jalapeno ketchup and mustard if using. Pour into slow cooker.
  • While beans are simmering brown the ground beef with the onion pieces. Drain and add to slow cooker.
  • In the same skillet brown the bacon and salt pork until JUST crisp. Drain off grease and add to slow cooker.
  • Stir everything together until well mixed. Add enough of the reserved ham hock liquid to just cover the beans, stirring to combine.
  • Cook on high for 1-2 hours and then on low for 5-6 hours. Stir occasionally, adding just enough water to keep beans from drying out.

HONEY ROASTED BABY BACK RIBS ~ BLOG 365.173

HONEY ROASTED RIBS adapted from Cook’s Country

Cut the racks into thirds to allow them to fit into the plastic bags while they marinate. The used marinade is then boiled and transformed into a glaze for the ribs.

This recipe turns the humble into the extraordinary and perfectly tender, meaty, crusty, sticky, honey glazed, finger licking great ribs that leaves your family reaching for more ribs until the plate is empty so be sure and make plenty.

5 – 6 pounds baby back ribs (2 racks, 2 1/2- to 3-pounds each), trimmed, membranes removed, each rack cut into 3 equal pieces

1 1/4 cup QUALITY honey
5 tablespoons Bragg’s Liquid Aminos
¼ cup apple cider vinegar
¼ cup Dijon mustard, optional
1 bunch green onions, white parts minced, green parts sliced thin
4 garlic cloves, FINELY crushed
FRESH ground sea salt and black pepper
¼ teaspoon cayenne pepper

  • Divide ribs between two 1-gallon zipper-lock bags.
  • Whisk honey, liquid aminos, vinegar, mustard (if using), scallion whites, garlic, salt, pepper, and cayenne together in bowl.
  • Divide marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours, turning bags ­occasionally.
  • Adjust oven rack to middle position and heat oven to 325.
  • Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
  • Add enough warm tap water to cover entire bottom of sheet (about 2 cups). The water gives off extra steam keeping the ribs extra moist and prevents the drippings from burning.
  • Transfer ribs, meaty side up, to prepared wire rack; reserve marinade in refrigerator.
  • Tent ribs loosely with foil and bake for 1¼ hours.
  • Uncover ribs and continue cooking until just tender, about 1 hour longer.
  • Bring reserved marinade to boil in large dutch oven over medium-high heat and cook until thickened to glaze consistency, about 5 minutes.
  • Brush ribs with 1/3 cup glaze, return to oven, and continue to cook 15-30 minutes until glaze begins to bubble and ribs are brown.
  • Transfer ribs to cutting board (leave hot water and sheet in oven to cool), tent loosely with foil, and let rest for 10 minutes.
  • Cut ribs between bones, add to Dutch oven, and toss to coat with remaining glaze.
  • Transfer to platter and sprinkle with scallion greens and ½ teaspoon salt.
  • Serve.

ULTIMATE COFFEE CAKE ~ BLOG 365.171

For years I made this simple and classic Bisquick coffee cake from the back of the box, but I doctored it up my way. So recently I went looking for Bisquick’s original recipe and was surprised to find MANY versions of it by several bakers. The only thing I found in common was the use of Bisquick and most people did what I’d been doing for many years ~ double the ooey gooey streusel!

MY RECIPE for the ULTIMATE COFFEE CAKE
STREUSEL TOPPING
2/3 cup Bisquick®
2/3 cup PACKED brown sugar
4 tablespoons butter, softened
1 tablespoon QUALITY ground cinnamon
1/3-1/2 cup golden raisins
1/3-1/2 cup chopped walnuts (optional)

  • Combine the baking mix, brown sugar, cinnamon, and butter with a pastry blender or fork until crumbly.
  • Fold in nuts and raisins, if using. Set aside.

CAKE
2 cups Bisquick®
2/3-3/4 cup WHOLE milk
3 tablespoons sugar
1 LARGE egg
1 teaspoon PURE vanilla extract
1 tablespoon QUALITY ground cinnamon

  • Preheat the oven to 375°.
  • Grease a DEEP 9-inch baking dish.
  • In a large bowl, combine baking mix, sugar, cinnamon, milk, and egg together, mixing well.
  • Pour the mixture into the greased baking dish.
  • Spread the topping evenly over the cake batter.
  • Use a knife to swirl the streusel topping into the cake.
  • Bake 25-30 minutes or until a toothpick comes out clean.
  • Pour a cup of coffee and enjoy!

NOTES:

  • BISQUICK is the ONLY baking mix that works EXACTLY right in this recipe. Substitute other brnads at your own risk 😀
  • For really ooey and gooey streusel double the amounts.
  • When I’m feeling a bit naughty I soak the raisins in a spiced rum first. Be sure to drain them well before adding them to the streusel.

Here are the links to a few of the similar recipes I found.

MY BAKING ADDICTION’S  Yield 8-10 servings
This version of the same basic coffee cake gets its tang from sour cream and has a little twist using either pumpkin pie spice or apple pie spice instead of plain cinnamon PLUS a bit of a crunch from pecans though I prefer walnuts.

BISQUICK COFFEE CAKE
STREUSEL TOPPING
⅔ cup Bisquick mix
⅔ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ cup unsalted butter, cold
½ cup chopped pecans (optional)

  • In a medium bowl, stir combine ⅔ cup Bisquick, ⅔ cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible.
  • Stir in the pecans. Set aside.

CAKE
2 cups Bisquick mix
2 tablespoons light brown sugar
½ teaspoon pumpkin pie spice
⅔ cup sour cream
¼ cup milk
1 egg
1 teaspoon vanilla extract

  • Preheat oven to 375°F.
  • Spray a 9-inch round cake pan with cooking spray. Set aside.
  • In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice.
  • Stir in the sour cream, milk, egg, and vanilla until well combined.
  • Spread half of the cake batter into the bottom of the greased cake pan.
  • Sprinkle evenly with half of the streusel.
  • Top evenly with the remaining cake batter, followed by the rest of the streusel.
  • Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.