Category: RECIPES

ROUND UP RIBS ~ BLOG 365.89

ROUND UP RIBS

More and more of my FAVORITE recipes are adapted from Taste of Home recipes that just looked too good to pass up. With this recipe the overnight chilling allows the seasonings to meld well with the meat.

This recipe may have has its original roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province, but it’s now a Pacific Northwest as well as a midwest favorite in our family.

4 pounds pork baby back ribs, cut into serving-size pieces
3 garlic cloves, FINELY minced
1 tablespoon sugar
2 teaspoons PAMPERED CHEF salt & vinegar seasoning
1 tablespoon sweet Hungarian paprika
2 teaspoons white pepper

  • Preheat oven to 325°.
  • Rub ribs with garlic and place in a roasting pan.
  • Bake, covered, until tender, about 2 hours.
  • Mix sugar, salt and vinegar seasoning, paprika and pepper.
  • Sprinkle evenly over ribs.
  • Remove from pan; cool slightly.
  • Refrigerate, covered, 8 hours or overnight.

SAUCE
2 tablespoons butter
1 small onion, FINELY chopped
1 cup jalapeno ketchup
1/4 cup packed brown sugar
Juice of 1 LARGE lemon
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper

  • In a small saucepan, heat butter over medium heat.
  • Add onion and saute onion until tender.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat, cooking uncovered 8-10 minutes, until thickened, stirring frequently.
  • Brush ribs with some of the sauce.
  • Grill, covered, 12-15 minutes over medium heat until heated through.
  • Turn occasionally and brush with additional sauce.
  • Serve with remaining sauce.

BRUNCH ENCHILADAS ~ BLOG 365.87

BRUNCH ENCHILADAS
2 cups cubed ham pieces
1 bunch green onions, FINELY chopped
10 flour tortillas (8 inch)
2 cups shredded cheddar cheese, divided
1 tablespoon flour
2 cups half and half
6 LARGE eggs, lightly beaten
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Grease a 13×9 baking dish.
  • Toss together the ham and green onions.
  • Spoon about 1/4 cup of ham and onions onto each tortilla.
  • Top with 2 tablespoons of cheese.
  • Roll each tortilla tightly and place seam side down in baking dish.
  • In a large bowl whisk together the flour, cream, eggs, salt and pepper.
  • Pour egg mixture evenly over the tortillas. Cover with saran and refrigerate 8 hours or overnight.
  • Bring baking dish to room temperature (30 minutes) before baking.
  • Remove saran and cover with foil and bake 25 minutes.
  • Uncover, sprinkle with remaining cheese and bake another 5 minutes until cheese is melted.
  • Let stand a bit before serving.

KFC COPY CAT FRIED CHICKEN ~ BLOG 365.83

While working on an estate sale recently I found some old recipe clippings including an old tabloid clipping about the KFC Chicken Batter recipe being leaked by the Joe Ledington, nephew of Colonel Sander’s second wife, Claudia. KFC Bigwigs insist the recipe has been kept under lock and key since KFC was founded in 1930.

AUNT CLAUDIA’S ORIGINAL KFC RECIPE
2 cups sifted all-purpose flour
FRESH ground sea salt and black pepper
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon oregano leaves
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard (optional)
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper
1 cup buttermilk
1 egg, beaten
1 WHOLE chicken cut up into pieces (cut breast pieces in half)
Canola oil

  • Sift together the flour and all the spices. Set aside.
  • Whisk together the buttermilk and egg.
  • Soak the chicken pieces in the buttermilk mixture and let set at room temperature 20-30 minutes.
  • Remove chicken pieces from buttermilk mixture and allow excess to drop off.
  • Dip the chicken pieces in the flour mixture coating well and shaking off excess. Allow to sit on a rack for 20-30 minutes.
  • Meanwhile heat 3 inches of canola oil to 350° in a deep large dutch oven.
  • Fry 3-4 pieces of chicken at a time 15-18 minutes, turning once until golden brown, maintaining temperature at 350° for even frying. DO NOT CROWD THE PAN.
  • Transfer chicken to a paper towel lined baking sheet.
  • Allow oil to return to temperature before adding chicken each time.

SCALLOPED POTATOES & PEAS ~ BLOG 365.82

SCALLOPED POTATOES & PEAS
4-6 bacon strips, diced
1 medium onion, chopped
4 cups sliced, peeled & cooked potatoes
FRESH ground sea salt & pepper
10 ounce package frozen peas, cooked and drained
2 cups shredded sharp cheddar cheese
1/2 cup Dukes mayonnaise
1/2 cup WHOLE milk

  • In a large skillet cook bacon until crisp.
  • Remove bacon with slotted spoon to drain on paper toweling.
  • Add onions to drippings, sauteing until tender.
  • Layer potatoes.
    on top of onions.
  • Sprinkle generously with FRESH ground sea salt and pepper.
  • Sprinkle peas on top of the potatoes followed by 1 cup of the cheese and most of the bacon.
  • Whisk together the milk and mayonnaise until smooth.
  • Pour milk mixture over top and sprinkle with remaining cheese.
  • Simmer on low 5-10 minutes or so to heat through.
  • Let stand 5 minutes before serving.

ARROZ VERDE con POLLO ~ BLOG 365.76

ARROZ VERDE con POLLO

1 medium red onion, chopped and divided
1/4 cup FRESH chopped cilantro
3-4 garlic cloves, FINELY minced
2 tablespoons FRESH lime juice
2 cups homemade chicken bone broth
1 tablespoon avocado oil
1 tablespoon butter
1 1/2 pounds boneless chicken breasts or thighs
1 egg, lightly beaten
1/4 cup WONDRA flour
4 ounce can chopped green chiles, drained well and divided
1 cup uncooked jasmine rice, rinsed

  • Preheat oven 325°.
  • In a small food processor puree half of the onion, half of the green chiles, cilantro, garlic and lime juice.
  • Add puree to a small sauce pan with the bone broth, simmering on low.
  • In a cast iron skillet heat oil and butter together.
  • Add chicken pieces to beaten egg and then dredge in WONDRA flour, shaking off excess.
  • Add chicken pieces to hot oil and quickly sear on each side 2-4 minutes.
  • Remove chicken and keep warm.
  • Add remaining green chiles and remaining onion to hot oil. Saute 3-4 minutes to crisp tender.
  • Add rice cooking until slightly browned.
  • Add bone broth mixture to pan and stir well.
  • Return chicken to pan.
  • Baked covered 35-40 minutes until rice is tender and chicken is cooked through.
  • Plate chicken, fluff rice and plate also.
  • Drizzle reserved sauce over top.

COFFEE CAKE KNOTS ~ BLOG 365.75

COFFEE CAKE KNOTS with COFFEE ICING yields 12 knots

Prep Time 40 minutes Cook Time 20 minutes Total Time 1 hour

DOUGH
3 1/2 – 4 cups AP flour
1 packet Instant Yeast
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 cup warm milk
3 LARGE eggs
4 tablespoons butter, softened

  • In a large mixing bowl, combine 3 ½ cups flour, the yeast, brown sugar, and salt.
  • Add the milk, eggs, and butter, mixing until the flour is completely incorporated. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. 
Cover the bowl and let sit at room temperature for 10 minutes.

FILLING
3/4 cup brown sugar
1 tablespoon espresso powder
1 tablespoon, plus 1 teaspoon QUALITY cinnamon

  • In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.
  • ASSEMBLY
    5-6 tablespoons butter, softened

Preheat the oven to 375°.
  • Line a baking sheet with parchment. 
On a floured surface, roll the dough out into a 14 x 16 inch rectangle about 1/4 inch thick, adding flour as needed.
  • Spread the dough with 5-6 tablespoons of butter and sprinkle with the cinnamon sugar mixture.
  • Fold the dough in half, directly over the cinnamon, pressing to adhere.
  • Cut into 12-14 strips.
  • Twist each strip into a loose knot, they don’t need to be perfect.
  • Place on the prepared baking sheet.
Bake 20 minutes, until golden.

ICING
4 tablespoons butter
1/3 cup PURE maple start
3/4-1 cup powdered sugar
1 teaspoon espresso powder

  • Melt together the butter and maple syrup in a small pot set over medium heat.
  • Remove from the heat and whisk in the powdered sugar and instant coffee.
  • Drizzle over the knots. 




NOTE: For a quicker prep time you can use store bought dough!

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.