Category: RECIPES

BRUSSELS SPROUTS with BACON, CHERRIES & APRICOTS

BRUSSELS SPROUTS with BACON, CHERRIES & APRICOTS
4 slices bacon, diced
2 pounds Brussels sprouts, trimmed and halved or quartered
1 LARGE shallot, FINELY chopped
3 tablespoons brown sugar
1 pinch of salt, to taste
2 tablespoons Herbs de Provence seasoning
1/2 cup dried apricots, coarsely chopped
1/3 cherries, chopped

  • In a large skillet over medium to high heat cook bacon until JUST crisp.
  • Remove bacon with a slotted spoon to drain on paper toweling.
  • Add the Brussels sprouts, cut side down and saute 2-3 minutes.
  • Add the shallots, brown sugar, Herbs de Provence and a pinch of salt. Saute 6-8 minutes, stirring occasionally.
  • Add apricots and saute 1-2 minutes longer.
  • Add cherries and mix well.
  • Sprinkle with bacon before serving.

RECIPE REVIEW
TASTE: Full of flavor.
TEXTURE: Crunchy, yet soft and chewy – very satisfying.
EASE: Easy to Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great for a company meal.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

COPY CAT BROWN SUGAR BOURBON PORK CHOPS with BRUSSELS SPROUTS & APPLE PAN SAUCE

BROWN SUGAR BOURBON PORK CHOPS with BRUSSELS SPROUTS & APPLE PAN SAUCE
2 boneless pork steaks
1 tablespoon avocado oil
2 tablespoons butter, room temperature
FRESH ground sea salt and black pepper
2 cups Brussels sprouts, washed, trimmed and halved
2 CRISP apples, cored, peeled & diced
3 LARGE green onions, sliced thin and divided
3 tablespoons brown sugar
2 tablespoons bourbon
1 teaspoon better than bouillon chicken base
1/2 cup homemade chicken stock

  • Pat pork steaks dry.
  • Generously season with FRESH ground sea salt and black pepper.
  • Heat avocado oil in a large skillet over medium high heat.
  • Sear pork steaks 4-6 minutes per side in hot oil.
  • Transfer pork steaks to platter and keep warm.
  • Wipe out pan and add butter.
  • Add Brussels sprouts cut side down. Sear Brussels sprouts until JUST crisp on the edges.
  • Add apple and whites of green onions, cooking 2 minutes until apple are starting to soften.
  • Whisk together the chicken base, chicken stock, brown sugar and bourbon. Add to pan, cooking 5-7 minutes until sauce has thickened and apple is tender.
  • Return pork steaks to pan, turning to coat in sauce.
  • Plate pork steaks and arrange Brussels sprouts and apples over steaks.
  • Serve with mashed potatoes.
  • Garnish with green onion tops.

RECIPE REVIEW
TASTE: Sweet & Savory
TEXTURE: Crispy edge Brussels sprouts and tender sweet apples compliment the flavorful pork.
EASE: Easy to Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

PORK STEAKS with APPLE CREAM SAUCE


PORK STEAKS with APPLE CREAM SAUCE
2 LARGE pork steaks
1 LARGE apple, cored and thinly sliced
2 tablespoons apple brandy
1/4 cup chicken broth or white wine
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme
2 tablespoons butter
1 LARGE shallot, sliced thin
1 teaspoon cornstarch
1/3 cup half and half
1 tablespoon Dijon mustard (optional)

  • Generously season pork steaks with FRESH ground sea salt and black pepper.
  • In a large skillet melt butter over medium high heat.
  • Brown pork steaks on both sides. Remove from pan and set aside.
  • Add shallots to pan, sauteing until softened.
  • Add apple slices, sauteing 2-3 minutes. Remove and transfer to a bowl.
  • Add apple brandy, cooking 30 seconds more.
  • Add chicken broth or white wine.
  • Bring to a SLOW boil, simmering for 5 minutes.
  • Add pork and apples.
  • Reduce heat to low and simmer 10 minutes until pork is cooked through.
  • Whisk together cream, mustard (if using) and cornstarch.
  • Stir into the apple mixture and heat through, simmering until sauce is thickened.

CREAMY PARMESAN CHICKEN & PROSCIUTTO


1 + 2 tablespoons butter
1/4 cup heavy cream
1 tablespoon WONDRA flour
1 tablespoon avocado oil
2 boneless, skinless chicken breasts
4 pieces prosciutto
1-2 cloves garlic, FINELY minced
1/2 cup FRESH small green peas
1 teaspoon red chile flakes, crushed
FRESH ground sea salt and black pepper
1 LARGE lemon, juiced
2 cups penne pasta
1/4 cup FRESH chopped Italian Leaf parsley
2 ounces cream cheese, softened
1/4 cup FINELY shredded Parmesan cheese

  • Bring a pot of salted water to a rolling boil.
  • Add pasta cook al dente, 9-11 minutes.
  • Drain, reserving 1/2 cup of pasta water.
  • In a large skillet add a drizzle of oil over medium high heat. Add prosciutto slices in a single layer, cooking 2-3 minutes per side until crispy. Do not clean pan.
  • Drain on paper toweling.
  • Pat chicken dry and generously season with FRESH ground sea salt, black pepper and crushed red chile flakes.
  • Add butter to skillet.
  • When melted add garlic sauteing 30 seconds.
  • Add chicken steaks sauteing 2-3 minutes per side until cooked through.
  • Transfer chicken to cutting board.
  • Whisk flour into drippings.
  • Add cream cheese and heavy cream to skillet, whisking to combine.
  • Adjust seasoning to taste.
  • Add lemon juice and parsley, stirring to blend.
  • Add pasta and peas, folding in to coat, cooking a couple minutes until warmed through.
  • Slice chicken breasts into strips.
  • Plate pasta.
  • Top with chicken slices, prosciutto and Parmesan cheese.

RECIPE REVIEW
TASTE: Creamy and full of rich flavor.
TEXTURE: Al dente noodles and crispy chicken in a creamy sauce are the star of this meal.
EASE: Easy to Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

STRAWBERRY PINEAPPLE BANANA BREAD 


STRAWBERRY PINEAPPLE BANANA BREAD
1 cup packed brown sugar
1 cup butter, DIVIDED
2 JUMBO eggs
1 tablespoon QUALITY cinnamon
1/4 cup coconut flavored rum
1/2 cup golden raisins
8 ounces crushed pineapple, drained WELL
1 cup rustic chopped strawberries
2 LARGE, RIPE bananas
1/2 cup crushed walnuts (optional)

1/4 cup sugar

2 1/4 cups AP flour
1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

  • Place the raisins in a small bowl and cover with rum. Set aside to soak for 10 minutes and then drain WELL.
  • Combine 1 stick of the butter, brown sugar and bananas in a sauce pan cooking until smooth and sugar is dissolved.
  • Fold in strawberries, pineapple, nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350° for 45+ minutes.

*NOTE:* This recipe will make 2 large loaves or 1-2 snack cakes or 18 muffins…

FROSTING (optional) – use this if you want to turn it into a snack cake.
8 ounces cream cheese, softened
1/4 cup butter, softened
Juice of 1 SMALL lemon
1 teaspoons PURE vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Frost snack cake.
  • Refrigerate 1 hour to set icing before serving.

TEX MEX aka MEXICAN MEATLOAF

TEX MEX aka MEXICAN MEATLOAF
4 cups shredded hash browns, cooked crisp
1/4 cup salsa
1 LARGE egg
1/2 package KNORR vegetable soup mix
1 tablespoons KINDERS taco seasoning
2 cups shredded taco blend cheddar cheese, divided
2 pounds ground beef
1 tablespoon chopped FRESH cilantro
Sour cream and Salsa, for serving

  • Preheat oven to 350°.
  • Whisk together the egg, soup mix and seasoning in a small bowl.
  • Crumble beef into a large bowl.
  • Pour egg mixture over meat.
  • Add salsa and 1 cup of the cheese and gently mix all together blending well, but not overworking the meat.
  • Shape into loaf.
  • Bake 1 1/4 hour.
  • Sprinkle remaining cheese over top and bake 5 minutes more until cheese is melted.
  • Let stand 10 minutes before slicing.
  • Sprinkle with cilantro.
  • Serve with additional salsa and sour cream.

COPY CAT PAN SEARED PORK CHOPS with BRAISED RED CABBAGE & APPLE

PAN SEARED PORK CHOPS with BRAISED RED CABBAGE & APPLE
1 + 1 tablespoon butter
1 tablespoon avocado oil
2 boneless pork steaks
1 SMALL red onion, halved and THINLY sliced
1 LARGE clove garlic, FINELY minced
1/2 pound red cabbage, cored and THINLY sliced
2 LARGE apples, 1 cored & sliced the other cored and grated
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper, to taste
1/3 cup hot water
1 1/2 teaspoon Better Than Bouillon beef base
1 tablespoon apple cider vinegar
2 green onions, minced and separated

  • Melt 1 tablespoon butter and oil in a large skillet over medium high heat.
  • Pat pork steaks dry.
  • Whisk together the FRESH ground sea salt, black pepper, onion powder, garlic powder, paprika and cayenne pepper until well blended.
  • Generously season pork steaks on both sides with the seasoning mix.
  • Add the pork steaks to the skillet searing 2-3 minutes on each side.
  • Transfer pork steaks to platter and keep warm.
  • Add the remaining butter to the skillet.
  • Add the onions and cabbage to the pan, 3-4 minutes until slightly softened and beginning to caramelize.
  • Whisk together the beef base, warm water and vinegar.
  • Add vinegar mixture to pan, stirring to blend.
  • Add apple pieces topped with the pork steaks, cover and simmer 5-6 minutes to soften apple and reheat pork steaks. MOST of the liquid should cook off, but DO NOT BURN.
  • Slice pork and serve over cabbage mix.

RECIPE REVIEW
TASTE: Sweet & Tangy
TEXTURE: Tender caramelized cabbage, onions and apples topped with fork tender pork tenderloin. 
EASE: Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

ORANGE PICNIC CHICKEN

ORANGE PICNIC CHICKEN

3 – 3 1/2 pounds PICNIC chicken (legs and thighs)
1/2 cup orange marmalade
1 tablespoon champagne vinegar
1 tablespoon avocado oil
1 tablespoon FRESH chopped thyme or tarragon leaves
FRESH ground sea salt and black pepper
4-6 LARGE shallots, halved and sliced lengthwise

  • Preheat oven to 425°.
  • In a large bowl whisk together the marmalade, oil, vinegar, tarragon or thyme,
  • FRESH ground sea salt and black pepper.
  • Add chicken pieces, tossing to coat.
  • LIGHTLY spray a roasting pan with non-stick cooking spray.
  • Sprinkle shallot pieces in the bottom in a single layer.
  • Nestle chicken pieces in amongst the shallots.
  • Drizzle any remaining marmalade mixture in amongst the shallots.
  • Roast 25-35 minutes until shallots are tender and chicken is cooked through and golden.

RASPBERRY RICOTTA ALMOND CAKE

I took a Ricotta cheese making class several months ago at a local winery, Joseph Jane. It was a wonderful night that culminated in this cake after a tasty lasagna meal. I also discovered my new favorite wine, Pink Panik.

RASPBERRY RICOTTA ALMOND CAKE
1 1/2 cups AP flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
3 LARGE eggs
16 ounce container of FULL fat ricotta cheese
1 teaspoon PURE vanilla extract
1 stick butter, melted and cooled
1 1/2 cups raspberries, plus a few for garnish
1/4 cup sliced almonds

  • Preheat oven to 350°.
  • Line a 9 inch spring form pan with parchment paper and spray with non-stick cooking spray.
  • Sift together the flour, sugar, baking powder and salt in a large mixing bowl.
  • Whisk together the eggs, ricotta cheese and vanilla until smooth.
  • Stir egg mixture into the dry mixture.
  • Fold in cooled melted butter until smooth.
  • GENTLY fold in raspberries.
  • Pour batter into prepared pan.
  • Scatter the almonds and remaining berries over the top of the batter.
  • Bake 50 minutes or until golden brown and center is cooked through.
  • Let cool 20 minutes BEFORE unmolding.

Honestly making your own ricotta is easy, but ALSO time consuming and in my opinion not really worth the trouble when there are so many less expensive options. That said, if you really want to give it a try, here’s the recipe. The original recipe came from Career Girl Meets.

You will need some cheesecloth and a candy thermometer for special equipment.

1 gallon WHOLE milk
1 quart buttermilk
1 cup heavy whipping cream
1 teaspoon salt

  • In a LARGE pot stir together the above ingredients.
  • Clip a candy thermometer to the pot. This is a crucial step as you are looking for an exact 195°.
  • Cook over low to medium heat and stir liquid occasionally. You will begin to see the milk separate and the curd form.
  • When the temperature reaches 195°, REMOVE the pot from the heat and let it sit for 35 minutes. DO NOT STIR DURING THIS TIME.
  • Line a colander with three layers of damp cheesecloth.
  • Place colander over a large bowl. This bowl will catch the excess whey as it drains.
  • Pour the cooled curds into the colander.
  • Use a spatula and GENTLY stir the ricotta to drain the whey from the cheese.
  • Wrap the cheese in the cheesecloth and GENTLY squeeze to allow the excess whey to drain.
  • Place the cheese in the refrigerator for several hours.
  • After several hours, unwrap the cheese and discard the cheesecloth.
  • Keep refrigerated.

RECIPE REVIEW
TASTE: Just sweet enough, but not overly sweet.
TEXTURE: Tender crust with a pop of berry here and there and crunchy almonds.
EASE: Easy to hard – depending on whether you make your own ricotta cheese.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes. BUT, I would use store bought ricotta for the ease.

SNOW PEA SALAD

I’ve been trying to brighten up and cool off this heated summer with some more refreshing and flavorful  salads. This has become a recent favorite 😀

SNOW PEA SALAD

1 1/2 pounds snow peas
1/4 cup apple cider or champagne vinegar
2 teaspoons honey
FRESH ground sea salt and black pepper
1/3 cup avocado oil
1 SMALL bunch green onions, sliced thin
2 cups halved cherry tomatoes
2 tablespoons FRESH chopped basil
2-3 tablespoons salted and roasted sunflower seeds

  • Bring a large pot of salted water to a boil.
  • Add snow peas for 1-2 minutes until they are bright green and tender.
  • Using a slotted spoon transfer peas to a bowl of ice water, stirring to cool and then drain WELL.
  • Cut peas into 1 inch pieces.
  • In a large bowl whisk together the vinegar, honey, salt and pepper until well blended. Then whisk in avocado oil.
  • Fold in onions and basil.
  • Fold in snow peas, tomatoes and sunflower seeds.
  • Gently toss until well coated.

GRILLED SHRIMP SALAD with LIME VINAIGRETTE

GRILLED (or sauteed) SHRIMP SALAD with LEMON LIME VINAIGRETTE
1 pound FRESH LARGE shrimp
1 teaspoon avocado oil
FRESH ground sea salt and black pepper
2 avocados, halved, seeded, peeled and sliced
1 cup grape tomatoes, halved
1 cup chopped cucumber
1 bunch green onions, sliced thin
1/4 cup FRESH chopped cilantro

  • Peel and devein shrimp.
  • Coat shrimp with avocado oil and sprinkle with FRESH ground sea salt and black pepper.
  • Thread shrimp onto skewers if grilling.
  • Grease grill rack and grill skewers 3-4 minutes, turning once, until the shrimp are opaque.
  • Arrange shrimp, avocados, tomatoes, cucumber and onions on plate.
  • Drizzle with the vinaigrette and sprinkle with cilantro.

VINAIGRETTE
1 LARGE lime, zested and juiced
1 LARGE lemon, zested and juiced
FRESH ground sea salt and black pepper
1/4 teaspoon cayenne pepper
2 tablespoons avocado oil

  • Whisk together the lime juice, zest, cayenne pepper, FRESH ground sea salt and black pepper.
  • Slowly whisk in oil until well blended.

CHICKEN & DRESSING BAKE

CHICKEN & DRESSING BAKE serves 6-8

CRUMB TOPPING
1/4 cup + 1 tablespoon butter
1/4 cup slivered almonds
1/2 cup Panko bread crumbs

  • Melt 1 tablespoon butter and coat almonds.
  • Microwave almonds 2-3 minutes until well toasted.
  • Stir in Panko crumbs and 1 tablespoon of the parsley. Set aside.

CASSEROLE
4 cups Herb Stuffing Mix (Stove Top or homemade)
1 + 1 tablespoons FRESH chopped parsley
1 tablespoon butter
3 slices bacon, diced
1 LARGE shallot, diced
2 stalks celery, small diced
1 SMALL red pepper, chopped
4 LARGE mushrooms, sliced thin
4 cups chopped rotisserie chicken pieces
1 can cream of chicken soup
1 cup WHOLE milk
2 LARGE eggs

  • Preheat oven to 350°.
  • Combine bacon, shallot, celery, mushroom and butter in a large skillet, sautéing 4-5 minutes until softened.
  • Toss stuffing mix, chicken pieces, parsley and shallot mixture together until well mixed.
  • Arrange evenly in the bottom of a buttered 9×13 baking dish.
  • Whisk together the soup, milk and eggs.
  • Pour soup mixture over stuffing mixture, gently mixing all together.
  • Top with crumb topping.
  • Bake 30 minutes.