Category: RECIPES

KUNG PAO CHICKEN ~ BLOG 365.15

KUNG PAO CHICKEN 

2 teaspoons cornstarch
3 tablespoons Bragg’s liquid aminos
3 tablespoons unseasoned rice vinegar
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes 
2 tablespoons hoisin sauce 
1 teaspoon sugar 
2 cloves garlic, FINELY minced
One 2-inch piece ginger, FINELY minced
2 tablespoons avocado oil
2 to 3 dried red chile peppers 
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces 
1 small red bell pepper, seeded and sliced or diced
1/2 bunch scallions, trimmed and sliced on a diagonal 
1/2 teaspoon crushed black peppercorns and coriander seeds 
1/2 cup unsalted roasted peanuts, plus more for garnish (optional)
Cooked Jasmine rice or yakisoba noodles, for serving 

  • Whisk together the cornstarch, 1 tablespoon Bragg’s liquid aminos and 1 tablespoon rice vinegar in a medium bowl.
  • Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
  • Combine the hoisin, sugar, remaining 2 tablespoons Bragg’s liquid aminos, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl.
  • Grate the garlic and ginger into the sauce. Stir and set aside.
  • Heat a wok or large skillet over medium-high heat.
  • Add the oil, then add the chicken.
  • Stir-fry 3 to 5 minutes, until browned on the outside.
  • Add the chiles, green beans, red pepper, scallions whites, peppercorn powder and peanuts (if using) stir-frying 3 to 5 minutes, until fragrant and the veggies are crisp-tender.
  • Add the sauce and simmer 3-4 minutes until thickened slightly and the chicken is completely cooked through.
  • Garnish with the scallion greens and additional peanuts.
  • Serve with the rice or Yakisoba noodles.

BLUEBERRY ALMOND COFFEE CAKE ~ BLOG 365.13

BLUEBERRY ALMOND COFFEE CAKE adapted from SLOW ROASTED ITALIAN

Bursting with blueberries and the perfect balance of flavors with the crispy almonds. Make this easy coffee cake recipe for any occasion!

2 cups granulated sugar
3 LARGE eggs, room temperature
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 teaspoon PURE almond paste
1 tablespoon PURE vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups (12 ounces) FROZEN small WILD blueberries, thawed and drained WELL
1/2-1 cup sliced almonds

  • Preheat oven to 350°.
  • Spray a 9×13 baking pan with non-stick cooking spray and set aside.
  • Beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
  • Add butter and extracts, beating 2 more minutes.
  • Gradually add flour and beat until just combined.
  • FOLD in blueberries with a spatula.
  • Pour and smooth batter into prepared pan.
  • Sprinkle almonds on top.
  • Bake for 40-45 minutes until a toothpick comes out clean.
  • Allow to cool COMPLETELY before serving, or the cake will crack.
  • Use a serrated knife to cut the cake.

NOTE: The cake freezes really well. Wrap individual pieces (so you can snack as desired) in plastic wrap and then place in a resealable freezer bag. Allow thawing for 10-15 minutes on the counter before eating.

MOLASSES SNAPS ~ BLOG 365.10

I found this recipe in one of the old antique recipe boxes I’ve collected. They had labeled it Molasses Cookies, but after I made them changing the name to “SNAPS” worked better because they were so crispy. I added extra ginger and cloves to make them spicier. When these are baking all you can think of is gingerbread houses and smile.

MOLASSES SNAPS
3/4 cup Crisco
1 cup extra fine sugar
1 LARGE egg
2 cups flour
2 1/2-3 teaspoons QUALITY cinnamon
1 tablespoon ground ginger
1 1/2-2 teaspoons ground cloves
1 1/2 teaspoons baking soda
2 teaspoons warm water
1/3 cup molasses
2-3 teaspoons FRESH grated ginger
3/4 cup sanding sugar

  • Cream together the Crisco and sugar until fluffy.
  • Add egg, scraping down bowl and blending well.
  • Sift together the flour, cinnamon, ginger and ground cloves in a separate bowl.
  • Set aside.
  • Dissolve baking soda in warm water.
  • Add baking soda mixture to shortening mixture, blending well.
  • Alternately add the flour mixture, molasses and FRESH grated ginger.
  • Cover with saran and chill 2 hours.
  • Preheat oven to 350°.
  • Add small shallow bowl
  • Roll 1 tablespoon at a time into balls.
  • Roll each balls in the sanding sugar and place on greased baking sheets 2 inches apart.
  • Bake 8-10 minutes until dry around edges.
  • Let cool on baking sheet until set before transferring to cooling rack.
  • Store in airtight container at room temperature – which makes them a GREAT cookie jar cookie.

NOTE: Be sure to roll into tight balls of dough. They will cook perfectly round and look professionally done 😀

FRENCH ONION PORK CHOPS ~ BLOG 365.7

This is the perfect “date night” recipe for 2. Thin pork chops smothered with a creamy sauce and topped with crispy fried onions are fork tender and simply addicting. Serve with rice pilaf of creamy mashed potatoes.

FRENCH ONION PORK CHOPS serves 2

4 boneless pork chops, thin cut
3/4 cup sour cream
1/2 package Lipton French Onion dip mix
1/2 cup French’s Crispy Fried Onions

  • Preheat the oven to 350°. 
  • Lay the pork chops on the bottom of an 8×8 baking dish, touching but not overlapping. 
  • Combine the sour cream and onion dip mix to create french onion dip.
  • Spread dip evenly over the pork chops covering the pork chops entirely.
  • Sprinkle crispy fried onions over the top in an even layer. 
  • 
Cover the dish with foil and bake for 30-45 minutes until the meat is cooked through.

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE ~ BLOG 365.6

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE

1 + 2 + 1 tablespoon butter
1 pound carrots, peeled and cut into large chunks
4 chicken breasts
1/4 up almond flour
1 bunch green onions, sliced
FRESH ground sea salt and black pepper
1 tablespoon FRESH thyme leaves
1/4 teaspoon red chili flakes
1 LARGE Granny Smith Apple, peeled, cored and diced
Juice of 1 LARGE lemon
1 tablespoon apple cider vinegar
1 teaspoon sugar

  • Preheat oven to 350°.
  • Melt 1 tablespoon butter in ovenproof skillet (preferably cast iron) over medium heat.
  • Add carrot chunks in a single layer cooking 6-8 minutes, turning as necessary until all sides are charred.
  • Transfer pan to oven and roast 30 minutes or until caramelized and tender.
  • Add 2 more tablespoons butter to pan.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Add chicken to hot butter and sear 3-4 minutes on both sides.
  • Transfer chicken to carrot pan in the oven to bake 10 minutes while you prepare the vinaigrette.
  • Add remaining butter to pan.
  • When melted add green onions, chili flakes, apple pieces, sugar and thyme leaves sauteing t minutes until apples are tender.
  • Add lemon juice and vinegar, stir to coat and cooking 2-3 minutes more until most of the liquid is absorbed.
  • Plate chicken and carrots.
  • Spoon apples and sauce over carrots and chicken.

MARRY ME CHICKEN MADE SIMPLY ITALIAN ~ UPDATED ~ BLOG 365.5

This saucy, tender and creamy meal is just so delicious that he will propose LOL or at least that’s what was said in years past. He may not propose, but he will be satisfied with this truly melt in your mouth chicken dish.

MARRY ME CHICKEN

2 tablespoon avocado oil+
A pint of cherry or grape tomatoes, cut in half
FRESH ground sea salt and black pepper, to taste
2 pounds boneless skinless chicken thighs or chicken steaks (your preference)
3 cloves garlic, minced
1 tablespoon FRESH thyme or tarragon (your preference)
1 teaspoon crushed red pepper flakes
scant 1/4 cup champagne (pink moscato is my favorite) or white wine
1 cup homemade chicken stock
3/4 cup heavy cream
FRESH chopped parsley, torn to garnish
1 tablespoon potato starch or cornstarch, for thickening

  • Preheat oven to 400°.
  • Heat a large oven proof skillet over medium heat with 2 tablespoons avocado oil.
  • Place tomato halves in the skillet.
  • Add a few pinches of salt and pepper and toss it all together to combine.
  • Place in the oven to roast for 15-20 minutes, stirring once and roasting until the tomatoes have sizzled off some of their water and begin to brown slightly.
  • While the tomatoes are roasting, season the chicken generously on both sides with salt and pepper.
  • Remove skillet from the oven and reduce the oven temperature to 375°.
  • Transfer all of the tomatoes to a small bowl. Set aside.
  • Add a bit more avocado oil if necessary and sear the chicken in the same pan the tomatoes roasted in until golden brown on both sides. Don’t worry about cooking the chicken all the way through. It will spend enough time in the oven to cook through and tenderize.
  • Place the seared chicken in a shallow bowl or platter with a lip to catch any juices and set aside.
  • Reduce the heat to low. DO NOT WIPE OUT PAN! You want the nice browned bits across the pan for flavor!
  • Add garlic to the pan and stir constantly around the pan for 1 minute.
  • Stir in thyme or tarragon and red pepper flakes.
  • Return the tomatoes to the pan along with the champagne.
  • Scrape all those browned bits off the bottom of the pan as the wine cooks off.
  • Stir in chicken stock and heavy cream and bring to a low simmer.
  • Return the chicken pieces to the pan, nestling them in the sauce.
  • Place the skillet in the oven and bake for 18-20 minutes.
  • Remove from the oven when chicken is cooked through.
  • Transfer chicken to a plate and keep warm.
  • In a small bowl whisk together cornstarch or potato starch and 1 tablespoon of water.
  • Add to sauce, whisking to thicken. If the sauce doesn’t thicken immediately, place it back on a burner on low for a minute or two.
  • Return the chicken to the sauce and garnish with FRESH parsley.
  • Serve over rice, pasta or mashed potatoes.

CRANBERRY POUND CAKE ~ BLOG 365.3

CRANBERRY POUND CAKE

CAKE
187 grams cake flour-sifted (1 1/2 cups plus 3 Tablespoons) before sifting
1/2 teaspoon baking powder
Pinch of salt
1 1/2 cups small cranberries (fresh or thawed) SEE NOTES
140 grams (5 oz.) white chocolate, grated fine
1 tablespoon flour
115 grams (1/2 cup) unsalted butter-softened at room temperature
300 grams sugar ( 1 and 1/2 cups)
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 LARGE eggs
1 teaspoon PURE vanilla extract
2 Tablespoons browned butter

  • Preheat convection oven to 325°.
  • Butter and flour 9 x 5 x 3 loaf pan and line it with parchment paper.
  • Combine cake flour, baking powder and salt and sift it three times, set aside.
  • In a small sauce pan over medium heat salted butter until it’s nice amber color, remove the foam and set aside to cool.
  • Whisk the egg with vanilla extract and set aside.
  • Cream the unsalted butter on medium speed until it’s creamy.
  • Slowly add sugar and continue beating until it’s creamy.
  • Add heavy cream and mascarpone, beating on medium speed JUST until combined.
  • Lower speed and gradually add dry ingredients alternately with the eggs.
  • Toss cranberries with flour and finely grated white chocolate.
  • Fold chocolate cranberry mixture into the batter.
  • Pour the batter into prepared loaf pan, smooth the top.
  • Gently tap the pan on countertop to remove the air bubbles.
  • With a butter knife draw a line down the center of the pound cake.
  • Pour browned butter into the line.
  • Loosely tent pan with foil and bake 30 minutes.
  • Remove foil and bake another 30 minutes until the top of the cake is golden brown and a toothpick inserted comes out clean. If you don’t have convection air oven, baking time will probably take longer.
  • Cool the cake in the pan for 15 minutes, then remove it from the pan and COMPLETELY cool on the rack before icing.

ICING
56 grams (1/4 cup) unsalted butter-softened
112 grams (4 ounces) cream cheese-softened
1 1/2 + cups powdered sugar
1 teaspoon PURE vanilla extract
handful dried cranberries
2 tablespoons QUALITY rum or alcohol of choice

  • While cake is chilling soak cranberries in a quality rum.
  • Drain cranberries well.
  • Cream together softened butter and cream cheese until smooth.
  • Slowly powdered sugar and beat until smooth,.
  • Add vanilla extract.
  • Spread on top of the cake.
  • Sprinkle cranberries randomly on cake.
  • Chill cake until the icing is set.

NOTES

  • If you don’t have convection air oven raise the temperature to 350° and you will have to rotate the pan half way through the baking time.
  • Using smaller cranberries gives you a better disbursement throughout the cake.
  • If you are using frozen cranberries, thaw them first, rinse with cold water until the water is clear, drain the cranberries and dry well.
  • Small WILD blueberries substitute wonderfully!

CARAMELIZED BALSAMIC ONIONS

CARAMELIZED BALSAMIC ONIONS serves 4

As the onions cook, the balsamic mixture becomes syrupy and caramelizes the onions, giving them a bronzed caramel color and a luscious, rich flavor.

2 tablespoons butter, melted
1 tablespoon avocado oil
⅓ cup QUALITY balsamic vinegar
2 tablespoons homemade bone chicken broth or dry white wine
1 tablespoon sugar
FRESH ground sea salt and black pepper
1 1/2 pounds medium yellow onions
1 bunch FRESH thyme leaves

  • Preheat oven to 425°.
  • Combine butter and avocado oil in rectangular baking dish.
  • Whisk in vinegar, wine or broth, sugar, salt and pepper. Set aside.
Peel off papery outer layers of onions, but do not cut off either end.
  • Cut onions in half from stem through root end.
  • Place onions in dish, cut-sides up.
  • Cover loosely with foil and bake for 30 minutes.
Remove foil and using tongs, carefully turn onions over to cut-sides down.
  • Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thick and caramelized.
  • Serve cut-sides up.
  • Sprinkle with FRESH thyme.


NOTES: To make ahead: Prepare onions as directed. Cool, cover, and chill overnight. To reheat, preheat oven to 325°. Bake, covered, 40 minutes or until warmed through.

BLOOMING QUESADILLA

BLOOMING QUESADILLA adapted from SPACE SHIPS & LASER BEAMS

A Blooming Quesadilla Ring is PERFECT for the upcoming holidays, a tailgate or Super Bowl party or even a church potluck.

20 taco sized soft flour tortillas
4 cups FINELY shredded taco blend Colby jack cheese
3 cups shredded rotisserie chicken pieces (OR PROTEIN OF CHOICE)
1 SMALL red bell pepper, seeded and FINELY diced
1/2 cup FINELY diced red onion
1/2 cup salsa your favorite brand
1 cup Taco Bell mild taco sauce
2 cups cheddar cheese finely shredded
2 tablespoons FRESH chopped cilantro

GARNISHES
FRESH chopped cilantro
Lime wedges
Sour cream
Chopped green onions
Salsa

  • Preheat oven to 375°.
  • Line a baking sheet with parchment paper.
  • Place a large, wide mouth glass jar in the center of the baking sheet.

  • Cut the tortilla’s in half.
  • Cover the halved tortilla’s with a clean dry cloth and set aside so they don’t dry out.

  • In a large mixing bowl combine the shredded cooked chicken, red pepper, 2 tablespoons of the cilantro, red onion, salsa and taco sauce.
  • Stir well until all of the ingredients are well mixed. 

  • Sprinkle each tortilla with 1 ½ to 2 tablespoons each of the shredded colby monterey jack cheese and the chicken mixture.
  • Roll each of the halved, “filled” tortillas into a cone shape. Be careful not to squish out the filling. The small pointed ends of the cones need to touch the wide mouth jar and form a ring around the jar.

  • Once you have made a complete bottom layer of about 12 to 13 “cones,” sprinkle ¾ cup of the shredded cheddar cheese on top of the ring.

  • Repeat the ring of cones for a second layer.
  • Then top with 1 cup of the colby and monterey jack cheese.

  • Repeat for the 3rd and final ring.
  • Remove the glass jar from the center of the cones.

  • Bake for 15 to 20 minutes, or until the edges of the cones are golden brown and the cheese is melted.
  • Using the edges of the parchment paper, carefully transfer the quesadilla ring to a platter.
  • Serve the quesadilla ring with your favorite salsa or dipping sauce AND garnishes.

NOTES: If trimming off the excess parchment paper, BE VERY CAREFUL not to touch the hot cheese.


OVERNIGHT FRENCH TOAST

There are dozens of recipes all over the internet for overnight French toast – every mom and family has one! French Toast casserole has been a staple in large families for many, many years long before the internet, especially at Christmas and Easter. What better way to use up stale bread, feed a crowd on a busy morning? Whether you are busy opening Christmas presents under the tree or trying to get the crowd out the door for church services this recipe is a winner!

Just pop it in the oven when you get up and then it’s ready when you are. The aroma while baking is only topped by the puffy, golden slice of goodness as you top it with fresh butter and maple syrup and then enjoying that first mouth watering sweet bite.

A dense thick Brioche works well as does leftover panettone or even a plump sourdough, but I LOVE to splurge for Christmas with Thomas’ Cinnamon Raisin swirl bread. This french toast turns out so sweet and yummy that you can slice it and skip the syrup if you want – just eat it like a sweet roll. When we have a crowd I often add some crisp bacon to the side.

OVERNIGHT FRENCH TOAST serves 6-8

2tablespoons unsalted butter, softened, plus more for baking dish
1 pound bread of choice, sliced ¾-inch thick (sourdough, brioche, panettone)
¼ cup golden raisins (optional if using a bread already filled with them)
6 LARGE eggs
2½ cups WHOLE milk
½ cup heavy cream
⅓ cup PACKED brown sugar
½ teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH ground nutmeg
½teaspoon PURE vanilla extract
¼ teaspoon kosher salt
⅓ cup pecans, chopped (optional)
PURE Maple syrup, for serving
FRESH blueberries or raspberries, for serving (optional

  • Butter a 2-quart baking dish.
  • LIGHTLY Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary.
  • Nestle the raisins evenly between the slices of bread.
  • Whisk together eggs, milk, heavy cream, sugar, cinnamon, nutmeg, vanilla and salt in a large bowl until well combined.
  • Pour the egg mixture over the bread and press the bread gently to absorb.
  • Cover with plastic wrap and refrigerate overnight.

NEXT morning.

  • Heat oven to 350.
  • Remove plastic wrap.
  • Sprinkle with pecans evenly if using.
  • Tent with foil.
  • Bake 30 minutes.
  • Remove foil and bake another 20-30 until puffed, golden and set in the center.
  • Let stand 10 minutes.
  • Serve with maple syrup.

NOTE: When I make this for just the two of us I use my small enameled cast iron sauce pan as a baking vessel. I halve the slices and arrange them standing up. Adjust the other ingredients accordingly.

OAT NUT CARAMEL BARS aka CARMELITAS

OAT NUT CARAMEL BARS aka CARMELITAS adapted from Donuts 2 Crumpets

OMG these are the BEST cookie bars EVER! It has layers of buttery oats, rich chocolate and creamy caramel which make them a SUPER delicious gooey treat.

Prep Time 25 mins Cook Time 25 mins Total Time 50 mins

2 (11 ounce) bags Kraft caramel bits
1 cup heavy whipping cream
2 cups quick cooking oats
2 cups packed brown sugar
2 cups flour
1 teaspoon baking soda
1 1/2 cups (3 sticks) butter, melted
2 cups semi-sweet chocolate chips
1/2 cup FINELY chopped walnuts

  • Preheat oven to 350°.
  • Melt the caramel bits and whipping cream together in a large saucepan over medium heat until smooth. Set aside.
  • In a large bowl mix the oats, brown sugar, flour and baking soda until combined well.
  • Stir in the meted butter until you have a crumbly mixture.
  • Put half the oat mixture in a greased 9×13 pan.
  • Bake 10 minutes.
  • Sprinkle the chocolate chips and walnuts over the baked base.
  • Drizzle the caramel over the chocolate chips (they will be swimming in it.)
  • Crumble up the remaining oat mixture into small chunks and gently cover the caramel in as even a layer as possible.
  • Bake 15 minutes more.
  • Let cool at least 4 hours!

NOTES:

  • Let cool for at least 4 hours on a wire rack, but the longer the better, over night is best. Eating it any earlier results in a gooey mess, not bars!
  • At holiday time I use disposable pans that can be easily cut away from the cooled bars for quicker assembly of dessert plates.

When I cut off the edges I mush all the leftovers together and roll it into balls that I then coat with chocolate for a little extra treat.

SALISBURY STEAK & POTATO SKILLET

SALISBURY STEAK & POTATO SKILLET
2 tablespoons butter or avocado oil
1 pound ground beef
1 small Vidalia onion, halved and diced
1 shallot, diced
1 clove garlic, minced
1 tablespoon FRESH thyme leaves
10-12 small gold potatoes, quartered
3 cups beef broth
2 tablespoons ketchup
2 1/2 tablespoons Worcestershire sauce, divided
1 teaspoon garlic powder
2 1/2-3 tablespoons cornstarch
FRESH ground sea salt and black pepper, to taste

  • Combine the ground beef, 1 tablespoon Worcestershire sauce, garlic, minced shallot, FRESH ground sea salt and black pepper.
  • Form meat into several “flat meatballs”.
  • Heat the butter or avocado oil in a large skillet.
  • Brown “meatballs” on each side. Remove from skillet and set aside.
  • Microwave halved potatoes 3-5 minutes. Set aside. Do not wipe out skillet.
  • Add onions to skillet, sprinkle with FRESH ground sea salt and black pepper.
  • Saute 5 minutes until starting to caramelize.
  • Add 2 cups of beef broth to onions and simmer 5 minutes.
  • Add potatoes and simmer another 5 minutes until potatoes are tender.
  • Whisk ketchup, remaining Worcestershire sauce, thyme leaves and cornstarch together. If you want a really thick gravy use the entire 3 tablespoons. Stir the mixture into the skillet and cook, stirring frequently until gravy thickens to desired consistency.
  • Add the meat patties back into the pan and simmer on low until heated through.
  • Season to taste.