Category: RECIPES

FLUFFY BUTTERMILK PANCAKES ~ BLOG 365.101

FLUFFY BUTTERMILK PANCAKES serves 6

2 cups all purpose flour, sifted
¼ cup extra fine granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 beaten LARGE eggs
2 cups FULL FAT buttermilk
¼ cup unsalted butter, melted
¼ teaspoon sea salt
1 tablespoon PURE vanilla extract
1 teaspoon QUALITY cinnamon

  • In a large bowl combine flour, sugar, baking powder and baking soda, whisking to combine.
  • Add eggs, buttermilk, butter, salt and vanilla, stirring JUST until combined. Do not over stir or you will have flat pancakes.
  • Set aside on the counter for an hour, or place in the refrigerator overnight.
  • Ladle ¼ cup batter on a hot non stick skillet, over medium heat, cooking until pancakes are golden brown around the edge and bubble appear around the edges.
  • Flip and cook until done.
  • Serve with your favorite syrup or berries.

BAKED PARMESAN CHICKEN ~ BLOG 365.97

BAKED PARMESAN CHICKEN
4 boneless skinless chicken breasts
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
FRESH ground sea salt and black pepper
1/3 cup FINELY shredded Mozzarella cheese
1 cup Marinara sauce

  • Preheat oven to 375°.  
  • Wash and dry chicken.
  • Spread marinara sauce in LIGHTLY greased 9×13 baking dish.  
  • Combine the remaining ingredients into a paste.
  • Spread the paste evenly on the chicken breasts.  
  • Bake uncovered for about 30 minutes or until the chicken is cooked through.
  • Top with Mozzarella cheese and bake 5-10 minutes more until the cheese is golden brown.
  • Spoon desired amount of sauce over chicken before serving.

Originally posted 6-1-2012 ~ Updated 4-7-23

PEAS & PEAS with SHALLOTS ~ BLOG 365.96

PEAS & PEAS with SHALLOTS
Oh so easy, but packed with a crunch and deep flavor.

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
3-4 shallots, THINLY sliced
FRESH ground sea salt and black pepper, to taste

  • In a large heavy skillet, heat butter over medium-high heat.
  • Add half the shallots, sautéing until crisp.
  • Spoon out shallots to drain on paper toweling.
  • Add snap peas, frozen peas and remaining shallots, cooking and stirring 5-6 minutes until crisp-tender.
  • Season with salt and pepper to taste.
  • Top with crisp shallots if desired.

HERBES de PROVENCE TOP SIRLOIN FAT CAP ~ BLOG 365.94

HERBES de PROVENCE TOP SIRLOIN FAT CAP serves 6
Cook Time: 35 minutes     Total Time: 1 hour 35 minutes

1.5-2 pound top sirloin cap roast
3-4 garlic cloves, FINELY minced
2 1/2 teaspoons kosher salt
1 tablespoon herbes de Provence
1 tablespoon avocado oil

  • Set a roasting rack inside a rimmed baking sheet and set aside.
  • Sprinkle the salt over the garlic and form mixture into a paste.
  • Stir in the herbes de Provence and the oil, mixing all together. 

  • Remove steak from packaging and pat dry.
  • Score the fat cap—cut diagonal lines across the surface of the fat in both directions so you have a cross-hatched pattern. Take care not to cut down into the roast itself.
  • Rub the meat all over with the rub.
  • Let the meat sit for 30 to 60 minutes to take the chill off and absorb the flavors of the rub.

  • Preheat oven to 375°.
  • Place a large cast-iron skillet over medium-high heat and add enough avocado oil to coat the bottom of the pan.
  • Place the meat, fat cap side down, in the pan and sear for about 3 minutes.
  • Flip and sear on the other side for an additional 3 minutes.
  • Transfer the roast to the prepared baking sheet and place in oven.
  • Roast for about 15-20 minutes per pound, or until an instant-read meat thermometer registers 140°.
  • Remove from oven and rest for at least 15 minutes before slicing and serving.

And for a bit of trivia, the consolidated history of Herbes de Provence. At first this herb blend originated in the Provence region in the south of France and just described a general multipurpose mixture of herbs grown in the Provençal region during the summer.

Then the blend grew in popularity and became a more defined herb mixture in the 1960s when Julia Child included a recipe for Poulet Sauté aux Herbes de Provence in her famous cookbook Mastering the Art of French Cooking.

Julia Child is credited with defining the mixture into what we know today and adding it to the culinary lexicon of chefs all over the world. It was in the 1970s that the French brand Ducros began packaging and selling the herbes de Provence spice mix to customers overseas.

Today you can purchase premade herbes de Provence in grocery stores by many different brands, but making your own is super easy and allows you to personalize the blend of herbs and spices to fit your personal taste or the specific dish you’re cooking. Here is my preferred combination of herbs and spices.

Herbes de Provence

1 1/2 tablespoon FRESH dried thyme
1 tablespoon FRESH dried basil
1 tablespoon FRESH dried rosemary, crushed in a spice grinder
1 1/2 tablespoons FRESH dried tarragon
1/2 teaspoon FRESH dried marjoram
1 teaspoon FRESH dried oregano
1 bay leaf, crushed

  • Add all of the herbs and spices in a mixing bowl and stir until combined.
  • Store your mixture in an airtight container and use it to season ALL of your favorite dishes.

 

CHOCOLATE SNAPS ~ BLOG 365.90

CHOCOLATE SNAPS yield 2 dozen cookies
Adapted only slightly from Cook’s Country

With crisp edges, chewy centers and crunchy sugary crackled tops these cookies are always a hit, but never more so than at holiday time.

14 tablespoons unsalted butter, melted and cooled (168 grams)
1 1/2 cups plus 2 tablespoons all-purpose flour (230 grams)
3/4 cup Ghirardelli unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 3/4 cups packed dark brown sugar (300 grams)
1 tablespoon PURE vanilla extract
1 LARGE egg plus 1 LARGE egg yolk
1/3 cup granulated sugar

  • Preheat the oven to 350°.
  • Line two baking sheets with parchment paper or SILPAT mats.
  • Melt your butter and allow it to cool.
  • Whisk together the flour, cocoa, baking powder, baking soda and salt together in a bowl.
  • Whisk together brown sugar, vanilla, and melted butter until no lumps remain, scraping down bowl as needed.
  • Whisk in whole egg and egg yolk until smooth.
  • Stir in flour mixture JUST until combined.
  • Layer granulated sugar in a shallow bowl; set aside.
  • Roll 2 tablespoons dough at a time into cookie balls.
  • Roll each cookie ball in the granulated sugar to coat.
  • Arrange dough balls evenly on prepared sheets.
  • Press each ball flat until they are 2 inches in diameter.
  • Evenly sprinkle remaining granulated sugar over cookies.
  • Bake 15 minutes – 1 sheet at a time – until cookies are slightly puffy and edges have begun to set (cookies will look raw between cracks and seem undone AND THAT’S OKAY), rotate sheet halfway through baking time.
  • Let cookies cool on sheet for 5 minutes.
  • Transfer to wire rack.
  • Let cookies cool completely.

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 Vidalia 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.