Category: RECIPES

BANANA FRENCH TOAST ROLL UPS

BANANA FRENCH TOAST ROLL UPS Serves 4-5

Deliciously sweet for breakfast or brunch. Crispy on the outside, sweet and creamy on the inside.

10 slices sandwich bread
3 bananas sliced in half and then sliced thinly
3-4 tablespoons butter
1 tablespoon brown sugar
2 LARGE eggs
3 tablespoons milk
1 teaspoon PURE vanilla
1/4 cup sugar
1 teaspoon QUALITY cinnamon
powdered sugar
PURE maple syrup

  • Heat a non-stick pan over medium heat and melt 1-2 tablespoons of the butter.
  • Add sliced banana and brown sugar, sautéing until golden and mushy.

  • In a bowl combine remaining sugar with cinnamon and set aside.
  • In another bowl beat eggs with the milk and vanilla. Set aside.

  • Remove the bread crust, and flatten the slices with a rolling pin or a glass.
  • Spread 1-2 tablespoons of the banana mixture along one edge of the bread.
  • Brush the other side with the prepared egg wash.
  • 
Gently, but tightly roll up the bread around the banana mixture and seal to make a roll. Continue with the remaining bread.

  • Melt another tablespoon of butter in a pan.
  • Coat the banana rolls in the egg mixture and place seam side down, cooking 3-4 at a time, turning a quarter of turn each time until all sides are cooked and browned nicely.
  • Clean the pan slightly with a paper towel and repeat until all rolls are cooked.
  • Roll cooked roll ups in the cinnamon sugar mixture or dust with powdered sugar immediately.
  • Serve warm with PURE maple syrup if desired.


PORK & SCALLOPED POTATO STEW

While Mary touts this as a one pan recipe I don’t mind the extra dishes to make any recipe easier. Yields 6 to 8 servings

PORK & SCALLOPED POTATO STEW adapted from Mary Berg

STEW
1 1/2 – 2 pounds (700 grams) trimmed pork shoulder or tenderloin, cut into bite sized pieces
FRESH ground sea salt and black pepper, to taste
1/4 cup WONDRA flouor
4 tablespoons butter
1 red onion, peeled & cut into wedges
2 LARGE carrots cut diagonally into large rustic pieces
1 leek, cut into 1 inch slices
4-5 cloves, minced
1 cup (250 milliliters) dry cider (alcoholic – non alcoholic – your choice)
1 cup (250 milliliters) homemade chicken stock
2 sprigs FRESH thyme leaves
1 FIRM sweet apple
Juice of 1 LARGE lemon
2 cups baby spinach leaves

  • Place a large cast-iron skillet or oven-proof pan over medium-high heat.
  • Season the pork in a large mixing bowl with salt and pepper.
  • Scatter with 2 tablespoons flour and toss to coat.
  • Add the avocado oil to the pan and sear the pork in batches until golden brown.
  • Transfer pork pieces to a plate.
  • Add the butter to the pan along with the onions, carrots and leeks, cooking 5-8 minutes JUST until they begin to develop a little color.
  • Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute.
  • Add the pork and any juices back into the pan.
  • Add the cider, scraping the bottom of the pan to release any brown bits.
  • Stir in the stock and thyme.
  • Bring to a boil.
  • Cover the pot, reduce the heat to low and simmer for 45 minutes.
  • Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.

SCALLOPED POTATO TOPPING
1/3 cup (85 milliliters) half and half
FRESH ground sea salt and black pepper
FRESH grated nutmeg
1 tablespoon FINELY chopped thyme, plus more for serving
2 medium (about 550 grams/1 1/4 pounds) sweet potatoes, sliced 1/4-inch thick
2 medium (about 400 grams/3/4 pound) yellow potatoes, sliced 1/4-inch thick
1 SMALL red onion, thinly sliced rounds
Sour cream, for serving

  • Whisk together the cream with salt, pepper, a pinch of nutmeg and thyme.
  • Preheat the oven to 400°.
  • Stir in the apples and greens.
  • Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of red onion here and there.
  • Brush the topping with the cream mixture and transfer the pan to the oven.
  • Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top.
  • Cool for 10 minutes before serving with sour cream and a sprinkling of thyme.

FRUIT CRUMBLE BARS

FRUIT CRUMBLE BARS adapted from Mary Berg

Yield: 9 + servings

These are a quick and easy recipe for crumb bars made with a buttery coconut crumble topping and sweet fruit filling. It’s a perfect!

2 cups (270 grams) flour
1/2 cup (60 grams) rolled (old fashioned) oats
1/4 cup (25 grams) unsweetened desiccated coconut
1/2 cup (100 grams) packed brown sugar
3/4 teaspoon (3 grams) kosher salt
1/2 cup (250 milliliters) coconut oil, melted
1/4 cup butter, melted
1 1/2 teaspoons (2 1/2 milliliters) PURE vanilla extract
1 cup (370 grams) cherry jam or flavor of choice – see note

  • Preheat to 350°.
  • Adjust oven rack to the lower third of the oven.
  • Lightly grease a 9 inch square baking pan with nonstick cooking spray.
  • Line the bottom and sides with parchment paper.
  • Mix together the flour, oats, coconut, brown sugar and salt to combine.
  • Pour the melted coconut oil, melted butter, and vanilla extract over the oat mixture, mixing with a hand mixer JUST until combined.
  • Press two thirds of the dough into the bottom of your prepared baking pan.
  • Spread an even layer of jam over the oat layer.
  • Squeeze and crumble the remaining dough EVENLY into small crumble pieces over top the jam.
  • Bake 30-35 minutes until golden brown and the jam is bubbling.
  • Allow the bars to cool COMPLETELY before lifting out of the pan and cutting into squares.

NOTE:

  • Strawberry, apricot, peach, , blueberry, blackberry, raspberry or even apricot pineapple preserves all work really well.
  • You can also substitute cherry pie filling in a pinch. If you do, try to get more fruit and less glaze.

LOADED CAULIFLOWER CASSEROLE

LOADED CAULIFLOWER CASSEROLE

2 pounds cauliflower florets, cut into bite sized pieces
8 ounces cream cheese, softened to room temperature
1/2 cup FULL fat sour cream
1 1/2 cups FINELY shredded sharp cheddar cheese
1 1/2 cups FINELY shredded Monterey Jack cheese
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 – 1 teaspoon SLAP YO MAMA seasoning(depending on your level of heat)
4-6 slices crispy cooked bacon, coarsely chopped
1 bunch FRESH chopped green onions, chives or parsley (save some for garnish)
FRESH ground sea salt and black pepper to taste

  • Steam the cauliflower florets 10 minutes until fork tender.
  • Drain WELL.
  • Preheat oven to 425°.
  • Spray a 9 x 13 inch baking dish with non-stick cooking spray.
  • In a large bowl combine the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, onion powder and slap your mama seasoning until well blended. Mix until creamy and smooth.
  • GENTLY fold in cauliflower, 1/2 of the bacon and green onions.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Spoon into a casserole dish and top with the remaining bacon.
  • Bake uncovered for 20-25 minutes or until the cheese is completely melted.
  • Top with remaining chives and serve.

NOTE: This Loaded Cauliflower Casserole also makes a wonderfully filling full meal by adding 2 cups rotisserie chicken pieces, 1 pound of browned ground beef or pork.

AMISH COUNTRY CASSEROLE

The beauty of casseroles is that the sky’s the limit. You CAN make them up as you go! Whether you are trying to clean out the refrigerator or recreate your grandmother’s budget leftover dinner at the end of the week this is a category of recipes that has no end.

With fall approaching we are entering the CASSEROLE phase of the year. This Amish Country Casserole I adapted from LOU LOU GIRLS is ALL about the comfort!! It can easily be made ahead of time and tastes wonderful whether you bake it and serve it now or freeze it and bake it later!

AMISH COUNTRY CASSEROLE
1 (12 oz.) bag medium bow tie noodles or pasta shape of your choice
1 tablespoon butter
1/2 pound ground beef
1/2 pound ground sweet Italian sausage
1 can CAMPBELL’S condensed tomato soup
1 can CAMPBELL’s cream of ANYTHING soup (your choice, though I like either mushroom or celery)
1 cup WHOLE milk
FRESH ground sea salt & black pepper, to taste
2 teaspoons Worcestershire sauce 
1/2 cup sweet Vidalia onion, diced
2 to 3 cloves garlic, FINELY minced
1/3 cup grated Parmesan cheese or cheese flavor of choice (I often use Jack)

  • Preheat oven to 350°. 
  • Spray a 9×13 baking dish with non stick cooking spray and set aside.
  • Cook pasta according to package directions and drain well.
  • In a large skillet melt butter, add onions and cook a couple minutes before adding beef, cooking crumbly.
  • Drain off grease.
  • In a large bowl stir together tomato soup, cream of anything soup, milk, salt, pepper, Worcestershire sauce and minced garlic.
  • Fold in pasta and ground beef mixture.
  • Spread mixture into prepared baking dish.
  • Bake, uncovered, for 25-30 minutes.
  • Then top with grated cheese and serve with a salad.

COON BALLS aka SAUSAGE BALLS – Raccoon NOT INCLUDED

This recipe or a similar version of it has been around since the beginning of time I believe. BUT, I can’t find any direct links to how they originated. I assume them to have began as a southern recipe based on the name, but don’t let the name fool you – there is no raccoon in them, but I suppose there once was probably around the time that the Bisquick was also homemade.

Most recipes call for just the basic ingredients of Bisquick, sausage and cheese. But, the beauty of this recipe is that you can make it any way you want with any flavors you want as long as the proportions are good 😀 Any way you make them, they are simple with few ingredients and virtually foolproof.

COON BALLS are great by themselves, but consider adding a dipping sauce – especially if serving as an appetizer or at a tailgate party. They are also great for breakfast with a sausage gravy.

COON BALLS aka SAUSAGE BALLS

1 pound ground country sausage (hubby likes the hot variety sometimes)
8-16 ounces (about 4 cups) coon cheese or sharp white cheddar cheese, FINELY shredded
2 1/2 – 3 cups Bisquick
2 tablespoons FINELY chopped sage or thyme leaves (depending on sausage flavor)
1/2 teaspoon cayenne pepper or paprika (once again depending on sausage flavor)

  • Preheat oven to 375°.
  • Using your hands blend all together until well mixed. Now if you’re a bit wimpy use the paddle attachment on your stand mixer. This will be a THICK mixture.
  • Roll into 1 inch balls. I use my medium cookie scoop to get uniform sizes.
  • Place on a parchment lined baking sheet.
  • Bake 20 minutes or until browned.

NOTES:

  • DO NOT USE PRE-SHREDDED CHEESE! Pre-shredded cheeses contain a moisture blocking cellulose that will dry out your mixture. Shred your own!!!!
  • DO NOT DIP measuring cup into the Bisquick. Spoon the Bisquick into the measuring cup. When you dip into the Bisquick it tends to pack the cup. You need a looser fill.
  • They freeze really well! To freeze uncooked sausage balls FLASH FREEZE (so they don’t stick to each other) them flat and separated on baking sheets before transferring to ziplock bags or containers to freeze for up to 3 months. Thaw completely in the refrigerator before cooking. If freezing already cooked make sure to COMPLETELY cool them before the FLASH FREEZE.

UPDATED CHICKEN CORDON BLEU

While a true Chicken Cordon Bleu was popularized back in the 1960’s when stuffing chicken breasts with deli meats and cheese seemed like a great option, this version is a compilation of an Austrian Schnitzel Cordon Bleu and Switzerland’s Veal Cordon Bleu. Cordon Bleu is NOT strictly French though it became the standard for Americans seeking a refined dinner fare for their “COMPANY” parties and weddings.

Once your meat and cheese is rolled into your flattened chicken breast, they were typically dredged in flour, dipped in egg and then rolled in breadcrumbs and then pan fried.  This recipe is a lighter version that is still breaded, but baked instead of fried.

UPDATED CHICKEN CORDON BLEU

NON-STICK cooking spray
4 boneless, skinless chicken breasts (4 ounces each)
4 slices prosciutto
4 slices BABY Swiss cheese or Gouda
4 VERY thin slices red onion
2 cloves garlic, FINELY minced
3 cups FINE bread crumbs
3 tablespoons grated Parmesan cheese
1/8 teaspoon FRESH ground black pepper
1/4 cup buttermilk
2 tablespoons melted butter
1 teaspoon fresh snipped parsley

  • Preheat the oven to 375°.
  • Coat the bottom of a glass baking dish with the nonstick cooking spray and set aside.
  • Flatten chicken breasts between plastic wrap to 1/2 inch thickness using a meat mallet OR MY PREFERRED METHOD is to slice the chicken breast in half horizontally almost all the way through. Open the chicken breast up and press out to flatten.
  • Lay one thin slice of prosciutto and a slice of cheese on the flattened breast.
  • Top with onion and part of the garlic.
  • Roll up carefully, beginning at the narrow end and secure with wooden picks. Repeat the process with the remaining chicken breasts.
  • In a bowl, combine the bread crumbs, Parmesan cheese and black pepper.
  • Place the buttermilk in a separate bowl.
  • Dip the chicken rolls in the buttermilk and then the bread crumb mixture.
  • Place chicken pieces in the prepared baking dish.
  • Brush each roll with the melted butter.
  • Bake 35-40 minutes or until golden brown.
  • Garnish with parsley.

NOTE: Once baked, let the rolls rest before slicing so you get nice, even slices.

CHIPOTLE BLACK BEAN MEATBALLS in CREAM CORN SAUCE

CHIPOTLE BLACK BEAN MEATBALLS in CREAM CORN SAUCE adapted from TALKING MEALS serves 4
1 pound QUALITY ground beef
15.5 ounce can seasoned black beans, rinsed and drained WELL
1 small bunch green onion, sliced – reserve a few for garnish
2 Chipotle Peppers in Adobo sauce, rough chopped + 1 tablespoon sauce for the meatballs – the remainder will be used in sauce
1 tablespoon water
1 LARGE egg
FRESH Ground sea salt and black pepper
1 teaspoon KINDERS taco seasoning
3/4 cup ground tortilla chips

  • Preheat oven to 400°.
  • In a food processor add black beans, most of the green onions, chipotle peppers, 1 tablespoon adobo sauce, water, taco seasoning, FRESH ground sea salt and pepper. Pulse and process until mixture is completely combined and beans are mostly creamy.
  • In a large mixing bowl combine ground beef, bean mixture, egg and 1/2 cup tortilla chip crumbs. Mix by hand or with a large fork. If the mixture is too wet add a bit more tortilla crumbs.
  • Roll into golf ball sized meatballs.
  • Arrange meatballs on a large baking sheet prepared with a light coating of avocado oil.
  • Bake the meatballs in oven on center rack for 20 minutes. While the meatballs are cooking, make the sauce.

MEXICAN CREAM CORN SAUCE
2 cans Green Giant Mexican corn
1 clove garlic, minced
1 tablespoon avocado oil
1 1/2 cups homemade chicken bone broth
1 teaspoon KINDERS taco seasoning
1 teaspoon + Sauce Adobo Sauce
3/4 cup Mexican sour cream
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped green onions
1 tablespoon FRESH chopped Cilantro
1 cup white rice, prepared per package directions

  • Add avocado oil to a preheated pan on medium heat.
  • Add corn kernels, minced garlic, and green onions, sauteing 3 minutes.  
  • Stir in the chicken broth, taco seasoning, salt and pepper. 
  • Add Adobo Sauce.  You can add more if you want it spicier.
  • Bring to a simmer and cook for 2 minutes, then turn down heat to low simmer to keep warm.

 

  • When the meatballs are done, remove from the oven and let sit for a few minutes. 
  • Whisk sour cream into the corn sauce.
  • Stir in the cilantro and add the meatballs to the sauce.
  • Serve over the rice, garnish with cilantro and enjoy!!

BUFFALO CHICKEN DIP ENCHILADAS

BUFFALO CHICKEN DIP ENCHILADAS adapted from TALKING MEALS

This ooey gooey, creamy, cheesy, spicy, and utterly delicious appetizer dip makes an exceptional ooey, gooey, yet crunch dip, but is even better as a taco or enchilada filler or even to top a salad for an entree.

CHICKEN
2 cups shredded rotisserie chicken
4 tablespoons Frank’s original buffalo hot sauce
2 teaspoons avocado oil

  • Toss all together and set aside.

DIP BASE
2 celery stalks, diced
1 bunch green onions, sliced thin
8 ounces Mexican sour cream
8 ounces Cream Cheese, softened
½ cup Frank’s original Buffalo hot sauce
¼ cup Blue cheese crumbles or shredded cheddar or pepper jack
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper
½ cup Shredded Cheddar Cheese

  • Mix the cream cheese, sour cream, seasonings and hot sauce together.
  • Stir in the celery, green onion and cheeses.
  • Adjust seasoning.

DIP VEHICLES
Celery sticks
Carrot Sticks
Crackers
Tortilla Chips

  • Transfer the dip to an 8×8 or 9×9 baking dish.
  • Top with the shredded cheddar cheese.
  • Bake the dip in the oven for 10 minutes or until its warmed through and the top is melted.
  • Serve and enjoy!!

AUTHENTIC BRITISH MUSHY PEAS

I scoured the internet for a good recipe for authentic British Mushy Peas. Eventually I combined several recipes to make my favorite version with the perfect flavor and texture. You can find a version of authentic British mushy peas in your favorite English pub or eatery.

AUTHENTIC BRITISH MUSHY PEAS serves 6


9 ounces dried marrowfat peas
2-3 cups boiling water
2 teaspoons baking soda
3 cups homemade chicken bone broth OR 1 1/2 cups broth + 1 1/2 cups water
FRESH ground sea salt and black pepper, to taste
1-2 tablespoons butter, to taste

  • Dissolve the baking soda in boiling water.
  • Place the dried marrowfat peas in a bowl and pour the boiling water over them so they’re covered by at least 3 inches of water.  Give the peas a stir then leave them to soak for at least 12 hours.
  • Drain and rinse the peas and place them in a pot with broth.
  • Bring to a SLOW boil, cover, reduce the heat to medium-low.
  • Simmer 30 minutes, stirring occasionally, or until the desired consistency is reached.
  • Once the peas have fully broken down add the salt and pepper. 
Continue to simmer with the lid off until it thickens to your liking. (see notes)If the peas are too thick, add a little water.
  • Adjust seasoning to taste adding more if needed.
 Once the peas are done they will start to thicken the longer they sit.
  • Top with butter pat if desired.

NOTES

  • They can be reheated by adding a bit of water, but are really best the first day.
  • Simmer time will depend on the particular crop and the age of the peas.
  • Marrowfat peas are larger, have a higher starch content and the best flavor and texture than other dried peas and are best for traditional mushy peas.

PEACH HONEY MUSTARD PORK CHOPS

PEACH HONEY GLAZED PORK CHOPS
2 tablespoons honey or honey mustard (optional)
2 tablespoons peach preserves
FRESH ground sea salt and black pepper
4-6 THICK boneless pork chops
2 peaches pitted and diced
6 SMALL yellow plums, pitted and diced
1 cup of your favorite salsa

  • Prepare the BBQ grill for medium heat.
  • Combine honey or honey mustard and peach preserves in a small bowl. Set aside.
  • In another bowl combine the peaches, plums and salsa. Set aside. I like to make this several hours ahead and chill it so the flavors can meld together.
  • Generously season each pork chop with FRESH ground sea salt and black pepper.
  • Grill chops 4-6 minutes per side until cooked through.
  • Brush chops with glaze and let rest.
  • Serve with the salsa.

NOTE: I can’t use the honey mustard due to a SEVERE allergy that could kill me, but I’m told the honey mustard adds another layer of flavor that’s super yummy.

STOVE TOP BACON “BAKED” BEANS

STOVE TOP BACON “BAKED” BEANS
8 thick-cut slices bacon, cooked crisp and crumbled
1 LARGE bunch green onions, sliced thin
1 red bell pepper, chopped
FRESH ground sea salt and black pepper, to taste (more pepper than salt since the bacon is salty)
4 garlic cloves, minced (or 1 1/2 tablespoon Garden Gourmet chunky garlic paste
2 cups KINDERS or Guy Fieri Carolina Mop BBQ sauce or
1/4 cup molasses
2 tablespoons QUALITY champagne vinegar
Two 15.5-ounce cans navy beans, rinsed and drained
Sliced scallions, for finishing

  • Leave the bacon grease in the pan and add the onion and bell pepper.
  • Season with a pinch of salt, cooking and stirring occasionally for 4-5 minutes until the vegetables begin to soften.
  • Add the garlic sautéing 30 seconds or so until fragrant.
  • Add the BBQ sauce, molasses, vinegar and half of the bacon.
  • Season again with another pinch of salt.
  • Bring to a SLOW boil over medium heat and reduce to a simmer.
  • Stir in the beans, simmering until thickened, about 15 minutes.
  • Season to taste.
  • Sprinkle with the remaining bacon and scallions.
  • Serve immediately.