Category: RECIPES

ORANGE LEMON PEPPER JELLY GLAZED CHICKEN with GRILLED PEPPERS

This can be done on the stove, but, tastes much better grilled.

ORANGE LEMON PEPPER JELLY GLAZED CHICKEN with GRILLED PEPPERS
3 limes, juiced for 2 tablespoons
8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
1 teaspoon FINELY ground coriander
1/4 cup avocado oil
4 Hatch chiles
1 bunch green onions, sliced thin
1/2 cup hot pepper jelly
1/2 cup orange marmalade
1/4 cup lemon curd

  • Whisk together the lime juice, pepper jelly, orange marmalade and lemon curd.
  • Generously season the chicken pieces with FRESH ground sea salt, black pepper and coriander.
  • Coat chicken pieces and Hatch chiles in avocado oil.
  • Grill over medium high heat 4-5 minutes per side. Start with top side down.
  • When you flip the chicken spoon, add the chiles to the grill and spread  a layer of the jelly on top of each chicken pieces before closing the lid.
  • Garnish with the green onions.

NACHOS CASSEROLE

NACHOS CASSEROLE adapted from LOU LOU girls

SAUCE
2 tablespoons butter, melted
2 tablespoons WONDRA flour
1 10-ounce can enchilada sauce (you can change this up be using a salsa verde sauce)
1 1/2 cups of your favorite salsa
1 1/2 cups homemade chicken bone broth*
1 teaspoon KINDERS taco seasoning
FRESH ground sea salt and black pepper, to taste

  • In a medium saucepan over medium heat, whisk together the melted butter and flour.
  • Cook, whisking continually, until it begins to bubble; let it bubble for 1 minute.
  • Add the enchilada sauce, salsa, chicken broth, taco seasoning, salt and pepper.
  • Raise the heat slightly and bring to a SLOW boil.
  • Reduce to a simmer while you prepare the meat.

FILLING
1 pound QUALITY ground beef
1/2 pound shredded chicken
3 to 4 cloves garlic, minced
1 medium onion, finely chopped
1 teaspoon KINDERS taco seasoning
FRESH ground sea salt and black pepper, to taste
1 can BUSH’s seasoned black beans, drained WELL
15-ounce bag Doritos nacho cheese flavored chips

1 1/2 cups shredded jack cheese (pepper jack if you want a bit of a bite)
1 1/2 cups shredded medium Cheddar cheese

Heat a large skillet over medium high heat.
Crumble beef into skillet along with the onions and garlic, cooking 5-8 minutes until crumbly and cooked through.
Add chicken pieces.
Drain off grease.
Stir in the beans, taco seasoning, salt and pepper.
Add the simmering sauce and shut off the heat.
Mix together the cheeses in a medium bowl.
Stir in 1/3 of the cheese. Save the remaining cheese for assembly.

ASSEMBLY

  • Preheat the oven to 350°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Gently break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you’re looking for pieces, not crumbs.
  • Pour one third of the broken chips into the prepared baking dish.
    Top with a quarter of the beef mixture and 2/3 cup of the cheese.
  • Repeat, adding another layer of chips, beef mix and cheese.
  • Finish by adding the remaining chips to the top of the casserole.
  • Top with the remaining cheese.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and continue to bake15-20 minutes more until bubbly.
  • Add toppings just before serving.

TOPPINGS (optional)
1 1/2 cups shredded lettuce
1 1/2 cup tomatoes, diced
1/2 cup sour cream
1/3 cup guacamole
1/4 cup sliced black olives
3 green onions, sliced
Crumbled Cotija cheese
Shredded cheddar
Hot Sauce, optional

NOTE: I use homemade bone broth. In the summertime my bone broth also contains lots of FRESH tomatoes that only enhance the flavor for the better.

 

MARMALADE CARROTS

MARMALADE CARROTS

5 LARGE carrots, sliced into rustic chunks
1 tablespoon butter
FRESH ground sea salt and black pepper
1 1/2 teaspoons red chile flakes
1 tablespoon champagne vinegar
2 tablespoons orange marmalade
scant cup homemade chicken broth

  • Whisk together chicken broth, vinegar, marmalade, chile flakes, FRESH ground sea salt and black pepper.
  • Melt butter in skillet over medium heat.
  • Add carrots, sautéing 5 minutes, stirring frequently.
  • Add broth mixture, cover and simmer 10-15 minutes until softened and well coated.

CHICKEN CAPRESE PASTA BOWLS

CHICKEN CAPRESE PASTA serves 8

12 ounces dry penne pasta
1 cup prepared alfredo sauce (homemade or store bought – your choice)
1 cup cherry tomatoes, halved
2 tablespoons FRESH chopped basil
1/2 – 1 cup arugula
1/2 cup shaved Parmesan cheese
1/2 cup FINELY chopped sweet red pepper
1 cup mozzarella balls
2 cups cooked shredded rotisserie chicken breast for a quick meal OR 1 breaded chicken cutlet that’s been pan seared for the best flavor if you have the time

  • Preheat oven to 350°.
  • Lightly spray a baking dish with non-stick cooking spray.

  • Cook pasta according to package directions. Drain and place in a large skillet over warm heat.

  • Stir in pasta sauce, rotisserie chicken pieces, tomatoes, basil pieces, Parmesan cheese and pepper pieces. If using a breaded chicken cutlet prepare it so that it is ready to be sliced just as the baking dish comes out of the oven.
  • Transfer pasta mixture to prepared baking dish and top evenly with Mozzarella balls.
  • Bake for 20-30 minutes until cheese is melted.

  • Toss with arugula and a squeeze of lemon JUST before serving.

CRUSTED STUFFED CHICKEN

CRUSTED STUFFED CHICKEN adapted from HEY GRILL HEY

Crusted Chicken is stuffed with a ooey, gooey, creamy and cheesy filling of chiles and bacon with a BIG crunch on the outside. This recipe as written was for the grill, but I’ve adapted it slightly for stove top or oven. I also changed the jalapeños to green chiles for the wimps in my family. You can also use flavored cream cheese if you want to change up the flavor a bit. The type of chip you use also adds or changes the flavor accordingly. I sometimes use Fritos or Doritos.

4 boneless skinless chicken breasts
1 8.5 oz bag of your favorite chips – I use Kettle salt and vinegar or Lays wavy sour cream flavored chips
1/3 cup WONDRA flour
3 LARGE eggs, lightly beaten

STUFFING
8 ounce cream cheese, softened
2/3 cup medium cheddar cheese
4 ounce can chopped green chiles, drained WELL
1/2 cup crumbled bacon (about 8 pieces)
1 tablespoon Homemade Sweet Rub (recipe below)
2-3 tablespoons avocado oil
2-3 tablespoons butter

  • Preheat oven to 375°.
  • Line baking sheet with parchment paper if baking.
  • Use a sharp knife to slice each chicken breast almost all the way in half creating a pocket.
  • Open the slice and press each breast flat.
  • In a small bowl, combine the cream cheese, cheddar cheese, green chiles, bacon, and homemade sweet rub.
  • Spread 1/4 of the mixture onto each of the butterflied chicken breasts.
  • Fold the breasts over and press the cream cheese mixture so it is evenly distributed within the chicken.
  • Mash the chips into crumbs with a food processor or blender and pulse until the chips are broken down into fine crumbs.
  • Make a dredging station by pouring the crumbs into a shallow dish.
  • In another dish add the flour and season with a little paprika.
  • Break the eggs into a third shallow dish and beat lightly with a fork.
  • Dredge the stuffed chicken breasts into the flour first, shaking off the excess.
  • Then dip into the eggs followed by the chip crumbs, coating each side well.
  • Heat avocado oil and butter in a heavy cast iron skillet over medium high heat.
  • Gently add chicken breasts to hot oil searing each side 5-6 minutes or until cooked through depending on breast thickness OR place on baking sheet and bake 30 minutes or until cooked through.
  • Serve immediately and enjoy

SWEET RUB
¼ cup brown sugar
2 teaspoons FRESH ground Himalayan sea salt
2 teaspoons FRESH ground black pepper
2 teaspoons QUALITY smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper

  • Combine all of the ingredients for the rub in a small bowl.
  • Stir well to combine, using a fork to break up any clumps.

  • Store in an airtight container.
  • This will last in your cupboard for up to a month
.

RASPBERRY STEAK & TOMATO SALAD

RASPBERRY STEAK & TOMATO SALAD

1 pound boneless sirloin steak
6 cups butter lettuce greens
1 pint grape tomatoes, halved
1 avocado, seeded and sliced (optional)
1 small cucumber, peeled, seeded and sliced
1 /2 LARGE red onion, sliced thin
1 cup raspberries
2/3 cup red wine vinaigrette (homemade or brand of choice)

  • Puree berries.
  • Whisk puree into vinaigrette. Reserve 1/3 cup.
  • Add steak and remaining vinaigrette into a ziploc bag.
  • Chill 2 hours, turning several times.

 

  • Grill steak over medium high heat 4-5 minutes per side.
  • Let stand 5 minutes before slicing.
  • Toss remaining ingredients together in a large bowl.
  • Plate salad ingredients.
  • Top with steak slices.
  • Drizzle with vinaigrette.

BROCCOLI RAMEN SLAW

BROCCOLI RAMEN SLAW

12 ounce package broccoli slaw mix
1 LARGE bunch green onions, THINLY sliced
1 package soy ramen noodles (from the Asian soup area)
1/2 cup roasted and salted sunflower seeds
1/8 + 2 tablespoons cup avocado oil
1/4 cup sugar
1/4 cup champagne vinegar

  • Toss together the slaw mix, green onions and sunflower seeds in a large bowl.
  • Break ramen noodles into small pieces. Add to bowl with boiling water for 30 seconds. Drain WELL.
  • Add to the slaw mix bowl.
  • Whisk together the oil, vinegar, sugar and ramen seasoning pack in a small bowl.
  • Pour over slaw mixture and toss.
  • Chill 2-3 hours before serving.

LEMON DROP CAKE

This makes quite a large cake, but is quite versatile to change the shape, layers or even makes as cup cakes.

LEMON DROP CAKE
CAKE
6 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 cup unsalted sweet cream butter, softened to room temperature
1 3/4 cups sugar
4 LARGE eggs
2 teaspoon PURE vanilla extract
3/4 cup buttermilk
1/4 cup Limoncello
1 tablespoon lemon zest
1/3 cup FRESH lemon juice

  • Preheat oven to 350°.
  • Spray 3 – 9inch round cake pans with non-stick baking spray
  • In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
  • Using a standing mixer, beat the butter and sugar together until creamy.
  • Add eggs and vanilla extract until combined.
  • Add the dry ingredients on low speed JUST until combined.
  • With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix again JUST until combined.
  • Pour batter evenly into cake pans.
  • Bake 20-25 minutes or until the cakes are baked through.

LEMON BUTTERCREAM
3 cups unsalted sweet cream butter, softened
6 cups powdered sugar
2 tablespoons lemon zest
3 teaspoons FRESH lemon juice
3-6 tablespoons heavy whipping cream
Lemons, thinly sliced for toppings (see notes)

  • Using a standing mixer, cream together ALL of the ingredients until stiff and smooth peaks form.
  • Slice a thin layer off the tops of the cakes to create a flat surface.
  • Place 1 cake layer on your serving plate.
  • Evenly cover the top with about 1 cup of frosting.
  • Top with 2nd cake layer and evenly cover the top with another cup of frosting.
  • Top with the third cake layer.
  • Spread the remaining frosting all over the top and sides.
  • Scoop remaining frosting into a large piping bag fitted with a star tip and pipe dollops all over the cake.
  • Pipe larger dollops of frosting onto the top of the cake. (see notes)
  • Place the sliced lemons in between the larger dollops

CANDIED LEMON SLICES
Candied Lemons are super EASY to make!

1 cup granulated sugar
1 cup water
2 tablespoons FRESH lemon juice
2-3 lemons sliced to 1/8-inch thickness

  • In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.


  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.


  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.

 Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

NOTES:

  • When you have time, candy some lemons for decorations as an extra treat!
  • You can save any additional frosting for another use if you don’t want to do a bunch of extra decorating.
  • For a simply iced cake, sheet cake or cup cakes cut this recipe in half.

PHILLY CHEESE STEAK SLOPPY JOES

PHILLY CHEESE STEAK SLOPPY JOES yields 6-8

1 pound lean ground beef
2 tablespoons butter
1 small Vidalia onion, diced
1 small red bell pepper, diced – most recipes call for green, but they don’t agree with me 😀
4-6 large mushrooms, minced
2 tablespoons QUALITY ketchup
1 1/2  tablespoons Lea & Perrins Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
1 tablespoon cornstarch 
1  cup homemade beef broth
8  ounces Swiss or Provolone cheese, chopped
1 package Kings Hawaiian slider buns

  • Add the ground beef to a large cast iron skillet browning until completely browned, slightly crusty and crumbled.
  • Using a slotted spoon remove the beef, but leave the fat.
  • Add the butter and the onions, sautéing several minutes until softened.
  • Add the pepper, sautéing a few minutes more until softened.
  • Add the mushrooms, sautéing until cooked through and starting to caramelize..
  • Add the beef back into the pan.
  • Whisk the beef broth and cornstarch together.
  • Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth cornstarch mixture into the pan, blending well.
  • Cook 3-5 minutes until the liquid is mostly absorbed.
Turn off the heat, stir in the cheese.
  • Served on buns.

SAMOA CHEESECAKE

It’s girl scout cookie season or at least it was when I made this cheesecake, not so much when I actually posted it. 😀 I have never seen a girl scout selling cookies here in this area though – not even sure there are any troops. 🙁 I do miss that! Since we can’t buy them, why not make our favorite flavor cookie into a RICH, CREAMY and YUMMY cheesecake? BEST OF BOTH WORLDS!!!!

SAMOA CHEESECAKE
40 chocolate wafer cookies
1/4 cup butter, melted
32 ounces cream cheese, softened at room temperature
1 1/2 cups sugar
5 LARGE eggs
8 ounces FULL fat sour cream
1/4 cup AP flour
1 teaspoon coconut extract
3/4 cup caramel sauce
1/2 cup sweetened flaked coconut
1/4 cup chocolate sauce

  • Preheat oven to 350°.
  • Fill a roasting pan halfway with water and place on lower rack of oven.
  • Use a food processor to crumble the chocolate wafer cookies.
  • Wrap a 9 or 10 inch spring form pan with a double layer of heavy duty foil.
  • Spray the inside of the spring form pan with non-stick cooking spray.
  • Mix together the cookie crumbs and melted butter until well blended.
  • Press crumb mixture into the spring form pan and 1 inch up the side of the pan.
  • Chill 10 minutes.
  • In a large mixing bowl at medium speed cream the cream cheese and sugar until smooth and fluffy.
  • Lower speed to low and add eggs, sour cream, flour and coconut extract for one minute JUST until blended.
  • Pour into chilled spring form pan.
  • Bake on center rack 1 hour and 10 minutes until center jiggles only slightly.
  • Run a knife around the outer edge to loosed the cake.
  • Let cool COMPLETELY on a wire rack.
  • Cover with saran wrap and chill AT LEAST 8 hours or overnight.
  • JUST before serving transfer to a serving plate.
  • Spread the caramel sauce over the top of the cake.
  • Sprinkle with coconut.
  • Drizzle with chocolate sauce.

CREOLE STYLE CHICKEN AND RICE

CREOLE STYLE CHICKEN AND RICE
2 1/2 pounds chicken pieces – drumsticks, thighs etc…
1 tablespoon SLAP YO MAMA seasoning
FRESH ground sea salt and black pepper
1 can Progresso hearty tomato basil soup
4 tablespoons red pepper jelly
1 1/2 cups homemade chicken stock
1 cup uncooked rice
1 can Trappey’s seasoned black eyed peas, drained
1 bunch green onions, chopped

  • Generously season chicken pieces with creole sesoning, FRESH ground sea salt and black pepper.
  • In a large bowl whisk together 1/2 cup of the soup and 2 tablespoons of the jelly.
  • Add chicken pieces and toss to coat well.
  • Cover and chill 2-3 hours.
  • Remove chicken from marinade.

 

  • Coat large heat proof saute pan with non-stick baking spray and heat over medium flame.
  • Add chicken and brown 8-10 minutes or so on all sides, turning often.
  • Remove chicken and wipe pan clean.
  • Add chicken broth and remaining soup to pan.
  • Bring to a boil.
  • Add rice and chicken.
  • Reduce heat to low, cover and simmer 25 minutes until rice is tender and chicken is cooked through.
  • Transfer chicken to platter.
  • Add beans to rice mixture, cooking 3-5 minutes until heated through.
  • Nestle chicken back into rice and bean mixture.
  • Brush chicken with remaining jelly.
  • Broil 2-3 minutes to brown and glaze chicken.

SWEET & SOUR CARROTS

SWEET & SOUR CARROTS
4 LARGE carrots, sliced
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons champagne vinegar
FRESH ground sea salt and black pepper, to taste
2 tablespoons butter
1 cup homemade chicken stock

  • Blanch carrots in boiling water for 8-10 minutes until JUST tender. Drain.
  • Bring chicken stock to a boil.
  • Whisk sugar and cornstarch into vinegar.
  • Add vinegar mixture to the chicken stock, seasoning to taste and cooking until thickened.
  • Add butter and pour over hot carrots.
  • Toss and serve immediately.