Category: RECIPES

BLUEBERRY SOUR CREAM BREAD & MUFFINS

Whether you are starting your morning or having a midnight snack these super moist muffins with a blueberry burst in every bite topped with a buttery, sweet, crunchy crumble are a hit. PLUS these are super easy and come together in just minutes! They’ll keep several days IF THEY LAST THAT LONG!

BLUEBERRY SOUR CREAM BREAD & MUFFINS

MUFFINS
2 LARGE eggs
3/4 cup sugar
1 cup sour cream
1/2 cup avocado oil
1 1/4 teaspoon PURE vanilla
2 1/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups FRESH small WILD blueberries** see notes

  • Preheat the oven 400°.
  • Line 12 muffin cups with muffin papers or spray with cooking spray.
  • In a medium mixing bowl, whisk together the eggs and sugar until fluffy.
  • Add the sour cream, oil, and vanilla and whisk to combine.
  • In a larger mixing bowl, stir together the flour, baking powder, baking soda, and salt.
  • Add the wet ingredients and stir JUST until combined. DO NOT OVERWORK THE BATTER! Overworked batter will not rise very well and will be tough.
  • Gently fold in the blueberries.
  • Fill the muffin cups with about 1/4 cup of batter or 3/4 full.

STREUSEL
1/4 cup salted butter
1/4 cup dark brown sugar
1/2 cup all purpose flour
1/2 teaspoon QUALITY cinnamon (I use Red Ape)
1/4 teaspoon salt

  • Using a cheese grater grate the butter into the flour, brown sugar, salt, and cinnamon.
  • Using a pastry cutter work the butter into the flour mixtures until the mixture resembles course crumbs.
  • Place 1-2 tablespoons on the top of the muffin batter in each muffin cup.
  • Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.

NOTES: FROZEN blueberries can be substituted and they do not need to be defrosted first. Defrosted will also work, but the juices will turn your muffins a little purple. Still tasty, just purple.

BALSAMIC MOZZARELLA WATERMELON SALAD

This recipe so SIMPLE, but also EXTREMELY refreshing and with all the textures really yummy too for any summer meal. PERFECT for any BBQ, PICNIC or POTLUCK! BALSAMIC MOZZARELLA WATERMELON SALAD serves 4-6
2 cups cubed seedless watermelon
2 cups marinated mozzarella pearls **(see notes)
3 LARGE green onions, sliced **(see notes)
1/2 cup FRESH chopped parsley or cilantro
1/2 cup FRESH broccoli micro greens
FRESH ground sea salt and black pepper
1/4 cup QUALITY balsamic vinegar
2-3 cups baby greens

  • Toss the watermelon, mozzarella balls, basil or parsley and onions together.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Pour vinegar all over the mixture and gently toss.
  • Chill until ready to sever.
  • Just before serving gently toss with the micro greens and lettuce if using.

NOTES:

  • I like to quarter the mozzarella pearls so they make it into more salad bites.
  • Red onion works well also.
  • The baby greens are great for a crowd where you know you will have no leftovers, but if you want to save any for the next day, the greens get wilty. 😀

FRUITY COLESLAW

Colorful, sweet, crisp, tangy and crunchy make this slaw the PERFECT side for ANY backyard BBQ, picnic or church potluck 🙂

FRUITY COLESLAW
3-4 cups cabbage slaw mix
1 bunch green onions, thinly sliced
1 cup chopped strawberries
1 cup chopped FRESH pineapple
1 cup sugar snap peas, trimmed and halved
1/2 cup chopped dried apricots
1 cup craisins or golden raisins
1 cup cashews or sunflower seeds, optional

SAUCE
1 1/2 cup mayonnaise
1/4+ cup apple cider vinegar
3-4 tablespoons sugar, to taste
FRESH ground salt and pepper, to taste

  • Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
  • Pour over slaw mixture and toss well.
  • Chill several hours.
  • If using toss sunflower seed or nuts at this time.

CRISPY CHEDDAR CHICKEN

CRISPY CHEDDAR CHICKEN

2 pounds chicken tenders or 4 large chicken breasts cut into tender sized strips
2 sleeves Ritz crackers, crushed to crumbs
FRESH ground sea salt and black pepper, to taste
1/2 cup WHOLE milk
3 cups cheddar cheese, grated
1 tablespoon FRESH chopped parsley, optional

  • Preheat oven to 400°.
  • Spray a 9×13 pan with non-stick cooking spray.
  • Season the cracker crumbs with the FRESH ground sea salt and black pepper, stirring to combine.
  • Make a dredge station with 3 separate pans of the milk, cheese and cracker crumbs.
  • Dip each piece of chicken into the milk and then the cheese, pressing the cheese into the chicken with your fingers.
  • Then firmly press the cheesy coated chicken into the cracker crumbs to coat well.
  • Lay the chicken inside the pan.
  • Sprinkle the parsley over the chicken.
  • Cover the pan with foil and bake for 35 minutes.
  • Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

SAUCE
1 10 ounce can cream of chicken soup (see notes)
2 tablespoons sour cream
2 tablespoons butter

  • In a medium sauce pan whisk together the soup, sour cream and butter.
  • Stir over medium high heat until warmed through.
  • Serve over the chicken.

NOTES: Cream of anything soup (as long as it goes with cheddar cheese) works and helps change up flavors!

APOLOGIES TO RODNEY SCOTT POTATO SALAD

I always make a recipe the way it is written the first time and then adjust to our likes the next time. So, while Rodney’s recipe was really good, we did adjust it a bit. DISCLAIMER: I’m deathly allergic to mustard, so when I make things that require mustard I make it without and then pull out a portion for me before adding the mustard for him and others.

When I made this the second time it really didn’t resemble Rodney’s recipe any longer but, hubby said it was so good when he taste tested it that I didn’t even need to add the mustard at all! High praise coming from the confirmed mustard King.

The sweet, yet spicy mix of flavors makes the perfect side for ANY backyard BBQ, picnic or potluck supper!

APOLOGIES TO RODNEY SCOTT POTATO SALAD

DRESSING
3/4 cup Duke’s ‘Hint of lime’ mayonnaise
3/4 cup sour cream
1/2 cup apple cider vinegar
1/2 cup sweet pickle relish
1/2-1 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 tablespoon Pampered Chef 3 onion seasoning
Heinz yellow mustard, to taste (optional)
FRESH ground sea salt and black pepper, to taste

  • Whisk everything together until well blended, tasting and adjusting as necessary. Set aside.

1 purple onion, diced
2 stalks celery, FINELY diced
1/4 cup FRESH chopped parsley
3 1/2 pounds red potatoes, peeled if desired, quartered
6 hard boiled eggs, peeled
2 green onions, minced for garnish
Paprika, for garnish

  • In a LARGE mixing bowl, toss together the celery and onion.
  • Grate eggs into the mixture and gentle mix together.
  • Bring a saucepan of salted water to a boil.
  • Add the potatoes. Reduce the heat and gently boil potatoes 15 to 20 minutes until tender.
  • Drain potatoes.
  • Add potatoes to the mixing bowl.
  • Pour dressing mix over potatoes while still warm.
  • Using a large spoon or “meat chopper” break apart potatoes into smaller pieces while mixing everything together.
  • Arrange in serving bowl.
  • Top paprika with green onions.
  • Chill until ready to serve.

NOTES: Assemble this while the potatoes are still warm so that they absorb all the flavors better.

OPTIONS: Replace the apple cider vinegar with half FRESH lemon juice and half pepperoncini juice.

WINE MARINATED FROZEN GRAPES

This recipe is an INCREDIBLY light, healthy and easy way to make the perfect tasty treat. It is the PERFECT garnish for any charcuterie board or wine spread.

WINE MARINATED FROZEN GRAPES

3 cups PLUMP green grapes removed from their stems (see notes)
1 – 2 cups QUALITY white wine (see notes)
3 tablespoons white granulated sugar

  • Place grapes in a bowl and cover with wine.
  • Allow to marinate refrigerated for 12+ hours, though I personally recommend 24-48 hours. The longer they sit, the tastier they are.
  • Drain grapes, toss in sugar and freeze AT LEAST 2 hours.

NOTES:

  • This recipe easily converts to red grapes also though you may want to use a red wine of choice.
  • They make the perfect “ice cubes” to keep your wine chilled on a hot summer day if you skip the sugar part. 😀

GARLIC BUTTER PARSLEY CHICKEN 

GARLIC BUTTER PARSLEY CHICKEN          Serves 4 to 6

3 pounds bone-in, skin-on chicken thighs (about 6)
FRESH ground sea salt and black pepper
4 cloves garlic, minced
3 tablespoons unsalted butter
12 ounces FRESH green beans

  • Preheat oven to 425°.
  • Arrange a rack in the middle of the oven.
  • Pat the chicken dry with and generously season on all sides with FRESH ground sea salt and black pepper.
  • Trim green beans and cut in half crosswise.
  • Place the chicken thighs skin-side down in a large (12-inch) oven-safe skillet, preferably cast iron, and turn the heat to medium.
  • Cook undisturbed until the skin is golden and crispy, using tongs to move the thighs around the pan after 10 minutes to ensure even browning, 15 to 18 minutes total (they will not be cooked through at this point).
  • Transfer the chicken skin-side up to a clean plate, leaving the rendered fat in the pan.
  • Add 3 tablespoons unsalted butter to pan.
  • Add minced 4 garlic to the melted butter.
  • Add green beans to the pan and generously season with FRESH ground sea salt and black pepper, tossing to coat the beans in the chicken fat and butter garlic mixture.
  • Place the chicken thighs skin-side up on the green beans.
  • Spoon drizzle the garlic butter over the chicken and green beans and transfer the skillet to the oven.
  • Roast until the chicken is deeply golden brown, crispy, and registers 160º in the thickest part, 20-25 minutes.

NOTES: You can substitute frozen green beans, but add them frozen during the last 10 minutes.

BUFFALO CHICKEN MUFFINS or MEATBALLS

BUFFALO CHICKEN MUFFINS or MEATBALLS
yields 12 muffins or 24 meatballs
2 pounds ground chicken
1 cup breadcrumbs
2 LARGE eggs, lightly beaten
2 cloves garlic, minced
1 stalk celery minced
1 mini red pepper, minced
2 green onions, minced
1/2 cup blue cheese or Gorgonzola cheese crumbles
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • For meatballs line a baking sheet with foil and lightly spray with non-stick baking spray. For muffins LIGHTLY spray muffin tin with non-stick spray.
  • In a large mixing bowl combine the chicken, breadcrumbs, egg, garlic, onions, celery, red pepper, cheese crumbles, salt and pepper.
  • Portion and shape into 18 or so meatballs.
  • Arrange in a single layer on your baking sheet.
  • For muffins divide mixture into 12 muffins. If making muffins prepare sauce before baking.
  • Top each muffin with a scant 1 tablespoon of sauce BEFORE baking.
  • Bake 12-15 minutes.

1/4 cup Frank’s original hot sauce
2 tablespoons butter, melted
1 tablespoon chopped chives

  • Melt butter in small saucepan.
  • Add hot sauce, to taste and blend well.
  • Pour sauce evenly over meatballs, turning to coat well.
  • Garnish with chives.

CORN SALSA SALAD

CORN SALSA SALAD serves 6-8
MARINADE
2 tablespoons avocado oil
2 limes, juiced
6 ounces pineapple juice
1/4 cup white balsamic vinegar
1 tablespoon green Tabasco, to taste
1/4 cup salted & roasted sunflower seeds
FRESH ground sea salt and black pepper

  • Whisk together the lime juice, avocado oil, pineapple juice, Tabasco, vinegar, salt and pepper.
  • Adjust seasoning to taste.
  • Chill until ready to serve.

SALAD
5 ears fresh corn, 1 1/2 cups
2 cups lettuce or micro greens or alfalfa sprouts (optional)
1 SMALL red pepper, diced
2 tomatoes, seeded & diced, or 1 pint grape tomatoes, halved
1/2 cup red onion
1/4 cup FRESH chopped cilantro
1 cup bite size pineapple pieces
1 cup bite size watermelon pieces

  • Boil corn 5 minutes JUST until tender.
  • Rinse under cool water.
  • Cut kernels from the cobs.
  • In a large bowl combine all ingredients except the lettuce and sunflower seeds, tossing until well mixed and coated.

ASSEMBLY

  • Add to corn mixture and toss well.
  • Just before serving, add lettuce (if using) and sunflower seeds, tossing again to mix well.

NOTE:

  • If you are in a hurry, a QUALITY defrosted frozen corn or even cans of Green Giant Mexican corn niblets substitutes easily. IF you have enough time, charring the corn on the grill before hand adds another depth of flavor 😀
  • Sprouts substitute well for lettuce.

 

TOMATO CUCUMBER SALAD

TOMATO CUCUMBER SALAD

1 cucumber, quartered lengthwise and chopped into pieces
1 LARGE box cherry or grape tomatoes, washed and halved
1/2 red onion, diced
1/2 cup FRESH chopped cilantro
1/4 cup FRESH chopped parsley
2 tablespoons avocado oil
2 tablespoons QUALITY balsamic vinegar
1 tablespoon champagne vinegar
FRESH ground sea salt and black pepper

  • Whisk together the oil, vinegars, salt and pepper to taste.
  • Toss the tomatoes, cucumbers, onions, cilantro and parsley together.
  • Pour vinegar mixture over top and toss together.
  • Chill in refrigerator for AT LEAST 2 hours before serving.

SHEET PAN SWEET & SPICY BBQ CHICKEN

SHEET PAN SWEET & SPICY BBQ CHICKEN serves 6
2 1/2 cups ketchup
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup QUALITY honey
1/4 cup chiles in adobo sauce, chopped small
1/4 cup yellow mustard (OPTIONAL) see notes
FRESH ground sea salt and black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
12 bone in pieces of chicken (legs and thighs work best) see notes
2 cloves garlic, FINELY minced
1 bunch green onions, FINELY minced
1/4 cup avocado oil

  • Whisk together the ketchup(s), brown sugar, vinegar, Worcestershire sauce, honey, Chipotle peppers in sauce, mustard if using, salt, pepper, garlic salt and onion salt until well blended.
  • Place chicken pieces in a large ziploc bag.
  • Pour marinade over chicken pieces and seal tight.
  • Marinade in refrigerator for AT LEAST 4 hours.

 

  • Preheat oven to 350°.
  • Line baking sheet with heavy duty foil.
  • In a small bowl toss together the avocado oil and onions.
  • Spread the onion and oil mixture onto the foil covered baking sheet.
  • Remove chicken pieces from the bag and place on top of the onion oil mixture in a single layer.
  • Brush with marinade.Reserve remaining marinade.
  • Bake 45 minutes.
  • Brush with reserved marinade again and bake 5 minutes more.
  • Let rest 5-10 minutes.

NOTES:

  • I’m deathly allergic to mustard so I substitute a jalapeno ketchup that works quite well 😀
  • Boneless, skinless pieces can be substituted, BUT be sure to adjust the cooking time accordingly! And I cover them for the first half of time with aluminum foil.
  • This recipe adapts to the grill quite easily also!

TEX MEX BACON CHEESEBURGER CASSEROLE

This is the ultimate cheeseburger experience FULL of your favorite flavors from a standard cheeseburger with a TEX-MEX flair, WITHOUT the carbs from the bun AND is gluten free!!

TEX MEX BACON CHEESEBURGER CASSEROLE

1 pound ground round
1 bunch green onions, sliced and separated
2 cloves garlic, minced
2 tablespoons Pampered Chef taco seasoning
1/2 pound bacon, diced, cooked and crumbled
4 LARGE eggs
FRESH ground sea salt and black pepper
1/2 cup heavy cream
1 LARGE can green chiles, drained WELL OR 1 can original ROTEL, drained WELL
1/3-1/2 cup der Weinerschitzel chili OPTIONAL
1 1/2 cups SHARP grated cheddar cheese
Mexican sour cream
Salsa

  • Spray 9×9 baking dish with non-stick spray.
  • Preheat oven to 350°.
  • Add beef and onion whites to a large skillet over medium-high heat, browning 5-7 minutes until crumbly and cooked through.
  • Sprinkle with taco seasoning.
  • Add garlic, stirring a minute more until fragrant.
  • Drain off excess grease.
  • Fold in bacon pieces, rotel tomatoes or green chiles and chili if using. Set aside to cool.
  • Whisk together the eggs, heavy cream and FRESH ground salt and pepper in a large mixing bowl.
  • Add half the cheese.
  • Fold cooled meat mixture into the egg mixture, blending well.
  • Spread into prepared baking dish.
  • Top with remaining cheese.
  • Bake 35-40 minutes or until top is golden.
  • Garnish as desired with green onion tops and ENJOY!
  • Add a dollop of salsa or sour cream for an added OOMPH!

NOTES:

  • ANY creamy non-bean chili can be substituted.
  • This recipes double or even triples easily for a crowd.