Category: RECIPES

BAKED FETTUCCINE ALFREDO ~ BLOG 365.73

Cooking for a crowd? Try this classic fettuccine Alfredo sauce combined with tender fettuccine and then baked to perfection for an easy to prepare and serve version!

BAKED FETTUCCINE ALFREDO Yield: 8 servings
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

16 ounces fettuccine
1/4 cup butter
1/4 cup WONDRA flour
2-3 cloves garlic, FINELY minced
1 cup homemade chicken broth
1 1/2 cups WHOLE milk
2 cups mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 teaspoon herbs de Provence
1/8 teaspoon FRESH ground nutmeg
FRESH ground Salt and pepper, to taste
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • Lightly grease a large baking dish.
  • Cook the linguine according to package directions. Drain and set aside.
  • In a large saute pan, melt the butter.
  • Add the garlic and cook 1-2 minutes until fragrant.
  • Whisk in the flour until smooth.
  • Gradually and alternately whisk in the chicken broth and milk, stirring until smooth. Cook and stir 5 minutes, or until sauce has thickened.
  • Reduce heat and add half of the mozzarella and Parmesan cheeses.
  • Season to taste with herbs de Provence, nutmeg, salt and pepper.
  • Combine the sauce with the cooked linguine and toss to coat well.
  • Transfer the pasta to the prepared baking dish.
  • Sprinkle with the remaining cheeses.
  • Bake for 15-20 minutes or until bubbly and golden brown.
  • Let stand 5-10 minutes before serving.
  • Sprinkle with fresh parsley for garnish.

NOTE: Don’t be afraid to add more milk to thin out the sauce as necessary to your desired consistency.

SLOW COOKED SPICY BEEF TIPS & GRAVY ~ BLOG 365.69

SLOW COOKED SPICY BEEF TIPS & GRAVY

This mouth watering slow cooked spicy beef tips & gravy is the PERFECT hearty and savory meal for a cool evening. Serve it over creamy mashed potatoes, your favorite pasta or even rice for a wonderful supper.

Prep Time 10 mins Cook Time 7 hrs Total Time 7 hrs 10 mins

2 pounds stew meat
FRESH ground sea salt and black pepper, to taste (about 1 teaspoon of each)
½ teaspoon FRESH dried thyme
3-4 cloves garlic, FINELY minced
1 package dry LIPTON’S onion soup mix
2 cups homemade beef broth
3 tablespoons Jalapeno ketchup
1 tablespoon Lea & Perrin’s Worcestershire sauce
3 tablespoons cornstarch
1 LARGE shallot, sliced into rings
2 LARGE carrots, rustic chop

  • Place stew meat in the bottom of a 6-quart slow cooker, topped by shallot rings.
  • Add salt, pepper, thyme, garlic, onion soup, beef broth, ketchup, Worcestershire sauce, and cornstarch to a medium bowl, whisking together well.
  • Pour over beef tips.
  • Cover and cook on low for 7-8 hours.

  • At hour 5 or 6 add carrots.
  • Cook 1-2 hours more until carrots are tender.
  • Serve over rice, noodles, or mashed potatoes, and enjoy!


KENTUCKY STYLE WHITE “BAKED” BEANS ~ BLOG 365.68

KENTUCKY STYLE ‘BAKED’ WHITE BEANS adapted from COOK’S COUNTRY
1/2 pound country ham steak, roughly chopped small or shredded
1 tablespoon butter or avocado oil
1 LARGE shallot, chopped
2-3 garlic cloves, minced
3 cans (15 ounce) cannellini beans, drained and rinsed
2 1/2 cups water
2 1/2 cups homemade chicken broth
2 tablespoons white wine vinegar
1/2-3/4 pound ham hock (optional)
1/4 teaspoon liquid smoke (I like mesquite, but hickory is also good)
FRESH ground sea salt and black pepper

  • Heat butter over medium heat in a dutch oven until melted.
  • Add shallots, cooking until soft and beginning to brown.
  • Add garlic, sautéing a minute more until fragrant.
  • Add beans, water, broth, liquid smoke, vinegar, ham hock and ham pieces and bring to a boil over high heat.
  • Reduce heat to medium low and simmer 30-45 minutes, stirring occasionally until beans are tender.
  • Remove ham hock if using.
  • Season to taste and serve.

CHEESEBURGER in PARADISE SOUP ~ BLOG 365.66

CHEESEBURGER in PARADISE SOUP

1 pound ground beef
1/2 small onion, FINELY chopped
FRESH ground sea salt and black pepper
2 cups homemade chicken broth
1 teaspoon BETTER THAN BEEF bouillon
2 1/2 cups WHOLE milk
3 large YUKON gold potatoes, peeled and cubed
3 tablespoons WONDRA flour
1 tablespoon butter, melted butter
8 ounces Velveeta, cubed
chopped pickles, garnish
crumbled bacon, garnish
grated cheddar, garnish
chopped tomato, garnish

  • In a large skillet brown ground beef and onion over medium high heat until crumbly and cooked through. Season with FRESH ground sea salt and black pepper as you go. Drain well of fat. Stir in 2 cups of the milk and set aside.
  • Combine the chicken broth, bouillon and potatoes in a dutch oven. Bring to a boil and immediately reduce heat to a simmer for 10-15 minutes or until potatoes are tender.
  • Add beef mixture to the dutch oven, stirring to combine.
  • Whisk flour into remaining milk and melted butter. Fold into soup gradually.
  • Reduce heat and stir in cheese cubes until smooth, thickened and heated through.
  • Garnish as desired and serve with rolls or buns.

MONROE COUNTY STYLE PORK STEAKS ~ BLOG 365.62

I was leafing through an OLD (2015) COOK’S COUNTRY magazine and ran across these amazing looking pork chops with a side of white baked beans that was just calling my name repeatedly until I finally tried them. What took me so long?? is all I can say. This yummy, flavorful meal will get repeated regularly at our house.

I did adapt the pork steaks to being done inside as our weather has stayed colder than I want to deal with for preparing a meal using the grill, but you could easily grill these instead 😀 You can also make these spicier or milder to taste without compromising their flavor.

MONROE COUNTY STYLE PORK STEAKS adapted from COOK’S COUNTRY

PORK CHOPS
FRESH ground sea salt and black pepper, to taste
1 tablespoon QUALITY paprika
1/2-3/4 teaspoon cayenne pepper, to taste
1 tablespoon cornstarch
8 bone-in blade cut pork steaks, 1/2 inch thick, fat snipped if necessary to prevent curling

  • Generously season pork steaks on both sides with FRESH ground sea salt and black pepper.
  • Combine cayenne and paprika in a small bowl, mixing well. Reserve this half for the sauce.
  • Transfer half of the cayenne mixture into another small bowl and add cornstarch.
  • Sprinkle cayenne cornstarch mixture evenly over pork steaks on both sides.
  • This is where you need to make a choice – indoors or outdoors – charcoal or gas. I used a cast iron griddle pan over a gas burner. Make sure your grill or griddle pan is well oiled.
  • Over medium high heat sear chops 3-5 minutes without moving them.
  • Flip chops and repeat on second side 3-5 minutes more until they register 140°.
  • Transfer chops to a deep platter, pouring sauce over chops and turning to coat well.
  • Tent with foil and allow chops to rest for 5 minutes.
  • Serve and Enjoy.

SAUCE
8 tablespoons butter
1/2 cup white wine vinegar
Reserved spice mixture

  • Heat butter in small saucepan over medium low heat 4-5 minutes, swirling frequently until butter turns dark golden brown and has a nutty fragrance.
  • Add reserved spice mixture, cooking 30 seconds or so until fragrant.
  • Add vinegar carefully as it WILL bubble up and bring to a quick simmer.
  • Remove from heat and allow to cool slightly, but not enough that the butter solidifies.

CHOCOLATE FRITO BARS ~ BLOG 365.61

These are still a bit of a work in progress. The second time I made these I did them on a jelly roll pan in a single layer and they were amazing. Next time I’m going to try milk chocolate chips, maybe even mini chips.

CHOCOLATE FRITO BARS yields 24 bars

18 1/2 ounces Fritos corn chips
2 cups chocolate chips
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter

  • Grease a 13×9 cake pan.
  • Sprinkle half of the corn chips evenly over the bottom.
  • Sprinkle half the chocolate chips over the corn chips.
  • In a heavy sauce pan combine the sugar and corn syrup, stirring until sugar dissolves and mixture comes to a boil. Cook 1 minutes more.
  • Remove from heat and stir in the peanut butter.
  • Pour half the mixture over the corn chip layer.
  • Top with remaining corn chips followed by the remaining chocolate chips.
  • Pour the remaining peanut butter mixture evenly over the last layer.
  • Let stand until set.
  • Cut into bars.

GREEN CHILI CREAMED CORN ~ BLOG 365.59

GREEN CHILI CREAMED CORN
6 cups FRESH or frozen corn
8 ounces cream cheese, cubed
1 SMALL jar pimientos, drained WELL
1 SMALL can chopped green chiles
1/2 cup homemade chicken broth
1/4 cup butter, cubed
1/4 cup pickled jalapenos (optional)
1 tablespoon sugar
1/4 teaspoon crushed red pepper flakes

  • In a SMALL slow cooker combine ALL ingredients.
  • Cook, covered on low 2-3 hours until heated through.
  • Stir well to combine before serving.

CHOCOLATE BANANA MUFFINS ~ BLOG 365.55

CHOCOLATE BANANA MUFFINS
1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3 medium bananas, mashed (1 1/3 cups)
1/3 cup avocado oil
1 teaspoon PURE vanilla extract
1 LARGE egg
1 cup mini chocolate chips

  • Preheat oven to 350°.
  • Grease or line muffin tin with papers.
  • Whisk together the flour, sugar, cocoa, baking soda, baking powder and salt in a LARGE bowl.
  • In a separate bowl whisk together the mashed bananas, oil, vanilla and egg until well blended.
  • Whisk the wet ingredients into the dry ingredients JUST until combined.
  • Fold in chocolate chips.
  • Fill muffins 3/4 full.

STREUSEL TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon QUALITY cinnamon
1/4 cup COLD butter, cubed

  • Whisk together the sugar, flour and cinnamon.
  • Cut in butter pieces until crumbly.
  • Top filled muffins with streusel.
  • Bake 20-25 minutes until toothpick comes out clean and centers are cooked.
  • Cool 5-10 minutes on wire rack.
  • Best served warm.

SAUCY PORK CHOPS ~ BLOG 365.54

Every now and then SIMPLE is BEST! 😀

SAUCY PORK CHOPS
4-6 boneless pork chops
2 tablespoons butter
1 LARGE shallot, chopped
1 cup halved grape tomatoes
1 cup homemade chicken OR beef broth
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
1/2 cup water

  • Melt butter in large skillet over medium-high heat.
  • Quickly sear pork chops on both sides, remove from pan and keep warm.
  • Add onions and saute a few minutes until tender.
  • Add broth, tomatoes, Italian seasoning, FRESH ground sea salt and black pepper, to taste. Bring to a boil.
  • Reduce heat to simmer, return pork chops to pan and simmer 5-7 minutes until pork chops are cooked through (145°).
  • Whisk together the water and flour until smooth.
  • Plate pork chops, keeping warm.
  • Whisk flour mixture in sauce until smooth and heated through.
  • Serve over mashed potatoes or rice.

CHOCOLATE CHERRY MOUNDS ~ BLOG 365.49

CHOCOLATE CHERRY MOUNDS
2 cups sugar
1/2 cup butter, cubed
6 tablespoons WHOLE milk
3 tablespoons baking cocoa
1 cup JIF peanut butter
1/2 teaspoon PURE vanilla extract
1/4 teaspoon PURE almond extract
3 cups quick cooking oats
10 ounce jar maraschino cherries, drained WELL and chopped FINE

  • In a large mixing bowl add the quick cooking oats and cherry pieces. Set aside.
  • In a large saucepan, whisk together the sugar, butter, milk and baking cocoa.
  • Over a medium heat melt butter and bring mixture to a boil,cooking and stirring continuously for 3 minutes.
  • Remove from heat.
  • Stir in peanut butter and extracts, stirring until combined well.
  • Pour mixture over oat mixture and mix until oatmeal is well coated.
  • Drop the mixture tablespoons onto wax paper lined cookie sheets.
  • Chill until set.
  • Store in airtight containers.

SALTED CARAMEL PRETZEL CHOCOLATE CHIP COOKIES ~ BLOG 365.48

SALTED CARAMEL PRETZEL CHOCOLATE CHIP COOKIES yields 3 dozen cookies

Adapted from Like Mother Like Daughter

Sweet and salty, loaded with gooey caramel, chocolate chips and pretzels to make THE PERFECT cookie!

1 cup UNSALTED butter, COLD
1 cup PACKED dark brown sugar
1/2 cup sugar
2 LARGE eggs
1 teaspoon PURE vanilla extract
2 1/2 cups flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk chocolate chips
1 1/2 cups chopped pretzels
1/2 bag Kraft caramel balls (2 balls per cookie)
1 tablespoon flaky sea salt

  • Preheat the oven to 400°.
  • Line cookie sheet with parchment or silpat.
  • Cut your butter into slices.
  • Add butter slices to a large mixing bowl with paddle attachment, beating until it starts to smooth and get creamy. 
  • Add in sugars and beat for 1-2 minutes more until smooth and well combined.
  • Add in the eggs and vanilla extract beating JUST until incorporated.
Sift together the flour, cornstarch, baking soda, baking powder, and salt. 
  • Add the flour mixture, beating on low speed until the wet and dry ingredients are combined.

  • Fold the chocolate chips and pretzel pieces into the dough.
  • Scoop dough by the tablespoon.
  • Press the dough flat and place 2 caramel balls in the middle.
  • Roll the cookie dough around the caramel.

  • Bake 8-12 minutes, or until the cookie top and bottom are golden.
  • Sprinkle the tops of the cookies immediately with coarse sea salt.

  • Allow the cookies to rest on the pan for about 5 minutes before transferring to cooling rack. 

  • Store cookies in an airtight container, or ziplock bag for 3 to 4 days.


NOTES: Add 1 tablespoon at a time more of flour if dough is too wet and sticky.

GRILLED PINEAPPLE WHISKEY CHICKEN ~ BLOG 365.47

GRILLED PINEAPPLE WHISKEY CHICKEN – serves 4

Plan ahead to make this simply delicious and juicy BBQ chicken. Marinating for 24 hours or more is best for providing the most flavor.

¾ cup QUALITY whiskey
¾ cup pineapple juice
½ cup of your favorite BBQ sauce
4-5 garlic cloves, FINELY minced
2 tablespoons QUALITY Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
4 chicken breasts

  • Whisk together whiskey, pineapple juice, BBQ sauce, garlic, Worcestershire sauce and pepper.
  • Pour over chicken and let marinate overnight (24 hours is best) in the refrigerator.
  • Remove chicken from marinade and grill for 12 to 15 minutes. (see notes)
  • Brush with additional BBQ sauce before removing from grill.

NOTES:

  • To prepare chicken inside instead of grilling, pan sear the chicken on both sides for 3 minutes. Place the chicken on a baking sheet, brush with BBQ sauce and bake for 5-10 minutes at 400º.
  • You can substitute Bourbon if you prefer.