Category: RECIPES

BAKED BEAN DIP

One of the things I have realized lately that is I have become TOO precise in my blogging. Some days it just seems to be a struggle to get the words out so I write my recipe precisely and get it posted without the commentary. Well, that needs to end. Not only do I need to add more commentary to the recipe, I need to get back to regular blogging.

I LOVE cooking and only post those recipes that are successful so I need to use more words and tell you WHY we love the recipe and WHY it works and WHY I use certain flavor combos and cooking dishes. I promise to try and get better starting with this recipe.

It’s fall y’all and tailgating season for NFL and NASCAR on top of that was what I wanted to be able to and intended to write, but time got the best of me and now we’re having it as an appetizer for New Year’s Eve 🙂

Who couldn’t resist this warm to the touch AND the taste buds creamy, cheesy, mouth watering re-fried bean dip???? It is so easy to make AND ALWAYS a crowd favorite, even if that crowd is just the two of us,  when you add your favorite tortilla chips and garnishes for that extra crunch.

BAKED BEAN DIP

16 ounce can of FULL FAT re-fried beans
1/2 cup Mexican sour cream
4 ounce can diced mild green chiles, drained WELL
1/4 cup of your favorite salsa
1-2 tablespoons Pampered Chef Tex Mex seasoning
FRESH ground sea alt and black pepper, to taste
2 cups shredded cheddar or Mexican blend cheese, divided

GARNISHES
1 small bunch green onions, sliced thin
chopped cilantro,
copped avocado,
sliced jalapeños
chopped grape tomatoes
chopped olives
a dollop or two of sour cream
sliced limes
Cotija cheese sprinklings
Tortilla chips, for serving

  • Preheat oven to 375°.
  • In a large bowl, combine the re-fried beans, sour cream, salsa, seasoning, salt and pepper.
  • Stir in 1 cup of the shredded cheese.

  • Spread the bean mixture into a 2-quart baking dish (8×8). Personally I like a nice enameled cast iron to retain the heat, but also make it easy to clean.
  • Top with the remaining 1 cup of shredded cheese.
  • Bake 20-30 minutes.
  • Remove from the oven.
  • Top with garnishes of choices
  • Serve warm with tortilla chips.



NOTE:

  • You CAN use low fat ingredients, but I truly believe the flavor suffers if you do! You can also substitute the sour cream with Greek yogurt, but again I feel that the FULL fat sour cream works best.
  • You can also add a protein if you want to load it up

ALTERNATIVE SEASONING BLEND
1-2 teaspoons chili powder
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon smokey paprika

SHORTBREAD TOFFEE

SHORTBREAD TOFFEE

Buttery almond shortbread with a layer of gooey caramel and a thick layer of chocolate – who could say no to a piece?

1/2 cup powdered sugar
3/4 cup unsalted butter, at room temperature
1/2 cup finely chopped, toasted slivered almonds
2 cups all-purpose flour
1 teaspoon sea salt, divided
2 Giant Hershey Bars
3/4 cup chopped honey roasted peanuts
1/3 cup chopped almonds, pecans or pistachios
2/3 cup broken stick pretzels

  • Preheat oven to 350°.
  • Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang all long sides.
  • Lightly grease foil.

  • Beat powdered sugar and 3/4 cup butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
  • Reduce mixer speed to low and add almonds, flour, and 1/2 teaspoon kosher salt just until combined.
  • Press on bottom of prepared pan.
  • Bake until golden brown, 25 to 28 minutes.
  • Cool on a wire rack 30 minutes or so.
  • Melt chocolate in microwave for 1 minute, stir and melt 10 more seconds at a time until smooth.
  • Immediately spread chocolate on top of the shortbread layer and spread even with an offset spatula.
  • Immediately sprinkle with nuts and pretzels, pressing down slightly.
  • Cool in fridge 15 minutes.
  • Slice and serve.

Turkey Tetrazzini ~ Memories past

This recipe was originally posted in January of 2010. BUT, it needed a MAJOR picture overhaul!! I’ve also made a few updates over the years to make the recipe more “scratch made”.
When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the “weeknight” recipes. One of those recipes that was especially popular during the holidays was Turkey Tetrazzini. We also substituted ham and chicken for the turkey throughout the rest of the year.

Back then I prepared the recipes exactly as they were written and they were okay, but the Tetrazzini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn’t think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

TURKEY TETRAZZINI
2 tablespoons butter
1 LARGE bunch green onions OR 1 LARGE shallot, chopped
1 stalk celery, chopped small
8 ounces spaghetti or linguine, broken in half and cooked al dente
FRESH ground sea salt and pepper to taste
2 cups shredded turkey pieces**
1 can cream of celery soup (see soup substitutes)
1 cup WHOLE milk
1 cup grated mild cheddar cheese
1 cup grated Monterey Jack cheese

  • Preheat oven to 350°.
  • Melt butter in a skillet.
  • Saute onions and celery just until tender.
  • Add soup and milk, stirring to blend. Cook just until thick.
  • Add cheddar cheese.
  • Add salt and pepper.
  • In the bottom of an 11×7 baking dish scatter first the pasta and then the meat pieces.
  • Pour soup mixture over top.
  • Top with Monterey Jack cheese.
  • Bake 25-30 minutes.

NOTE: ** ham and rotisserie chicken work well too

Casseroles tend to call for a can of some form of “cream of” soup.  Since those soups tend to be full additives and preservatives I came up with some quick and easy substitutes that are homemade as you needed.

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

  • Cream of chicken: Use 1/2 cup milk and 1/2 cup chicken broth as the liquid. Add 1/4 teaspoon poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 cup chopped celery and 1 tablespoon finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 cup finely chopped mushrooms and 1 tablespoon finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 cup shredded sharp cheddar cheese and 1/4 teaspoon dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

DRIED BEEF PICKLE DIP

DRIED BEEF PICKLE DIP
1 cup sour cream
8 ounces cream cheese, softened
1 teaspoon onion powder
5 ounces dried beef, chopped and rinsed WELL
1/4 cup small chopped dill pickles

  • Beat together sour cream, cream cheese and onion powder, beating until smooth and well blended.
  • Fold in dried beef and pickle pieces.
  • Cover and chill 2 hours at least.
  • Serve with tortilla chips and/or crackers.

NONA’S TOFFEE BARS

This recipe came from my niece’s, mother’s mother who I never met. This recipe was also written so simplistically that it left a lot to the imagination! I made it as written (with interpretation) the first time. The next time I wrote out new directions and adapted the ingredients to our liking.

NONA’S TOFFEE BARS (as written)
1 c. butter
1 c. brown sugar
1/2 t. vanilla
1 egg yolk
2 c. flour
1 Giant Hershey Bar
– Nuts as topping

  • Spread on cookie sheet – cook – cool – melt bar and spread on bars – cover w/ nuts – slice

NONA’S TOFFEE BARS (adjusted)
1 cup butter
1 cup brown sugar
1/2 teaspoon PURE vanilla
1 LARGE egg yolk
2 cups flour, leveled
1 Giant + 1 regular size Hershey Bar
1/2 cup chopped honey roasted peanuts
1/2 cup chopped almonds or pecans
1/3 cup broken stick pretzels

  • Preheat oven to 350°.
  • Melt butter in large skillet.
  • Add brown sugar and whisk until dissolved.
  • Add egg yolk and vanilla, blending well.
  • Gradually add flour until well blended.
  • Using an offset spatula spread mixture onto a small cookie sheet.
  • Bake 15 minutes.
  • Cool.
  • Melt chocolate in microwave for 1 minute, stir and melt 10 more seconds at a time until smooth.
  • Immediately spread chocolate on top of the toffee layer and spread even with an offset spatula.
  • Immediately sprinkle with nuts and pretzels, pressing down slightly.
  • Cool in fridge another 15 minutes.
  • Slice and serve.

NOTE: I ALSO like to use the shortbread bottom from the Millionaire Shortbread combined with the toppings from this recipe and I call it Shortbread Toffee. I’ll be posting that combination soon.

COMPANY CHICKEN

This recipe was originally made with chicken thighs, but breasts always make for a fancier dish, especially when you call it Company Chicken! You’ll notice that I don’t list sea salt in the list of ingredients. That’s because the liquid aminos will add more than enough salt.

COMPANY CHICKEN
4 boneless, skinless chicken breasts
FRESH ground black pepper, to taste
1/3 cup WONDRA flour
2 tablespoons avocado oil
1 LARGE Vidalia onion, sliced thin
1/8 cup Bragg’s liquid aminos
1/3 cup Smuckers apricot jam, PUREED to remove chunks
1 LARGE clove garlic, FINELY minced
1-2 pinches crushed red pepper flakes
1/4 cup FRESH orange juice

  • Preheat oven to 350°.
  • Season chicken breasts generously with FRESH ground black pepper.
  • Dredge the seasoned breasts in the flour and set aside.
  • In a cast iron skillet heat avocado oil over medium heat.
  • Sear the chicken 2-3 minutes per side and then set aside.
  • Add onions to pan until they are caramelized.
  • Nestle the chicken into the top of the onions.
  • Whisk together the liquid aminos, apricot jam, orange juice, garlic and red pepper flakes.
  • Pour the sauce over the chicken and onions.
  • Bake uncovered 30-35 minutes. The sauce will thicken and get sticky. But, if it gets too brown too fast cover with a piece of foil.

MILLIONAIRE SHORTBREAD

MILLIONAIRE SHORTBREAD
Buttery almond shortbread with a layer of gooey caramel and a thick layer of chocolate – who could say no to a piece?

1/2 cup powdered sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature, divided
1/2 cup finely chopped, toasted slivered almonds
2 cups all-purpose flour
1 teaspoon sea salt, divided
14 ounces sweetened condensed milk** (see note)
1 cup packed dark brown sugar
1/2 cup QUALITY, PURE honey
3/4 cup heavy cream, divided ½ + ¼
2 teaspoon PURE vanilla extract
4 ounces bittersweet chocolate, chopped
4 ounces semi sweet chocolate, chopped
Flaky sea salt (such as Maldon), for garnish 


  • Preheat oven to 350°.
  • Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang all long sides.
  • Lightly grease foil.
Beat powdered sugar and 3/4 cup butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
  • Reduce mixer speed to low and add almonds, flour, and 1/2 teaspoon kosher salt just until combined.
  • Press on bottom of prepared pan.
  • Bake until golden brown, 25 to 28 minutes.
  • Cool on a wire rack.

  • Combine condensed milk, brown sugar, honey, 1/2 cup cream, and remaining 1/2 teaspoon salt and 1/2 cup butter in a medium saucepan.
  • Cook over medium heat, stirring constantly 24-26 minutes, until a candy thermometer reaches 236°F.
  • Remove from heat; stir in vanilla.
  • Immediately pour caramel over shortbread.
  • Let stand at room temperature until set, 1 to 1 1/2 hours.
  • Microwave chocolate and remaining 1/4 cup cream in a bowl 30 seconds; stir.
  • Continue to microwave and stir in 10-second intervals until melted.
  • Pour melted chocolate over caramel and spread with an offset spatula.
  • Sprinkle with sea salt.
  • Freeze 15-20 minutes until set.
  • Use foil overhangs to lift bars from pan.
  • Cut into squares.
  • Store, refrigerated, in an airtight container up to 1 week.

**NOTE: Eagle Brand sweetened condensed milk now comes in an easy to use squeeze bottle, but it’s difficult to get it all out no matter what you do. Squeeze out as much as you can and then funnel your heavy cream into the bottle and shake extremely well. This will help remove the remaining sweetened condensed milk easily.

TRIED & TRUE CHOCOLATE CHIP COOKIES

TRIED & TRUE CHOCOLATE CHIP COOKIES Yields 36 cookies

This is TRULY the best chocolate chip cookie recipe ever that turns out perfectly EVERY single time! I have been making this recipe for many, many years and it is always a winner!

1 cup SALTED butter, softened
1 cup sugar
1 cup PACKED light brown sugar
2 teaspoons PURE vanilla extract
1 teaspoon QUALITY cinnamon
2 LARGE eggs
2 ¾ – 3 cups all purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon sea salt
2 cups QUALITY chocolate chips (mini chips or chunks, or even chopped chocolate flavor of choice)

  • Preheat oven to 375°.
  • Line a baking pan with parchment paper and set aside.
In a medium size bowl mix flour, baking soda, salt, baking powder. Set aside.

  • Cream together the butter and sugars until combined.
  • Beat in eggs and vanilla until fluffy.
  • Mix in the dry ingredients until combined.
  • Add chocolate chips and mix well.
 Roll the dough 2 tablespoons at a time into balls and place them evenly spaced on your prepared cookie sheets.
  • Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown. DO NOT OVER BAKE!! When you remove the cookies from the oven they will still look doughy. This is the secret that makes these cookies the best cookie you ever ate!
  • Let them sit on the baking pan for 2-5 minutes before removing to cooling rack.
  • Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months. 

NOTE:

  • I only use pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ½ teaspoon and then adjust to your taste.
  • The size of your eggs can affect the texture and consistency. The dough should NOT be wet or sticky BUT DEFINITELY NOT dry or crumbly either. Add/delete a bit of flour as necessary.
  • For Christmas I change the recipe a bit by substituting 1/4 cup of cocoa for flour and add ½ tablespoon of red food coloring to make them a red velvet version.
  • You can also change up the flavor of the chips… butterscotch, caramel, peanut butter… or add nuts if you like.

FREEZE FOR FUTURE USE
Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months. 

MELT IN YOUR MOUTH BANANA BREAD

I’ve been making this moist and flavorful banana bread, or at least my version of it since college. I found the original recipe in the Village Voice and adapted it to my liking 😀 It’s been in our family cookbook and a friend uses it for her family holidays and when making boxes to send to the troops overseas. I gave her a copy of the family cookbook and she loved it. When she posted that on Facebook, it melted my heart to see her copy of the recipe all banana bread splattered and well used!

MELT IN YOUR MOUTH BANANA BREAD or SNACK CAKE
1 cup packed brown sugar
1 cup butter, DIVIDED
2 JUMBO eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/4 cup coconut flavored rum
1/2 cup crushed walnuts
2 LARGE, RIPE bananas
1/2 cup sugar
2 cups all purpose flour
1 teaspoon 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.
  • Add 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 snack cake 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.
  • Refrigerate 1 hour to set icing before serving.

WHIPPED SHORTBREAD COOKIES

WHIPPED SHORTBREAD COOKIES adapted from Kitchen Fun with My Three Sons  Servings 8 cookies

Light, buttery and sweet little cookies are the perfect treat with some hot cocoa. They also make the perfect cookie to fill a tin for a homemade gift or to add to a cookie exchange or neighbor plate of goodies. Using a cookie cutter can add a great holiday touch.

6 tablespoons butter softened
3 tablespoons powdered sugar
1/2 cup all-purpose flour
3 tablespoons cornstarch
Icing, optiona

  • Cream the butter and powdered sugar together for at least 4 minutes.

  • Sift together the flour and cornstarch.

  • Add the flour and cornstarch just until combined.
  • Form the dough into a ball, wrap in plastic, and chill the dough for AT LEAST 2 hours in the refrigerator. 
  • Preheat the oven to 300°.
  • Cut the ball of dough into 8 pieces and roll each into a ball.
  • With a fork dipped in cornstarch (to prevent the dough from sticking to the dough), press on the top of each cookie dough ball then top with sprinkles.
  • Place the cookies on a cookie sheet lined with parchment paper.
  • Bake the cookies for 18-19 minutes, just until the cookies are set and light golden brown on the bottom.
  • Cool the cookies on the cookie sheet, then transfer to a wire cooling rack.
  • Once cooled, you can do a light coating of icing if desired.


CAST IRON SKILLET MEATLOAF

CAST IRON SKILLET MEATLOAF

2 pounds QUALITY Ground Beef
3-4 slices bacon, chopped and browned crisp
1 cup quick oats
¼ cup QUALITY ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper

  • Place an 8-10″ cast-iron skillet in oven, and preheat oven to 350°.
  • Place all ingredients in a large bowl and mix to combine with your hands.
  • Remove cast-iron skillet from oven and carefully place meat mixture into skillet.
  • Press down so it fills the skillet evenly.
  • Bake for 15 minutes.

GLAZE
¼ cup QUALITY ketchup
1 tablespoon Dijon mustard

  • Whisk ketchup and mustard together in a small bowl.
  • After meatloaf has cooked for 15 minutes, spread glaze on top of meatloaf with spatula or brush and bake for an additional 15 minutes.
  • Baste again and serve.
  • Cut into 6-8 wedges and enjoy!

SHRIMP SCAMPI PASTA

SHRIMP SCAMPI PASTA

Shrimp Scampi always sounds a bit decadent and eat out at a restaurant date night meal to me, but is a super easy to make at home.

The prep time is only 20 minutes followed by 20 minutes of cook time and VOILA’ dinner is ready. Light the candles and serve.

1/2 package (8 ounces) linguine pasta
1 + 1 tablespoons butter
1 + 1 tablespoons avocado oil
1 shallot, FINELY diced
1 cloves garlic, minced
1 pinch red pepper flakes (Optional)
1/2 pound shrimp, peeled and deveined
FRESH ground sea salt and black pepper, to taste
¼ cup dry white wine
1 small lemon, juiced
1/8 cup finely chopped fresh parsley leaves
1 teaspoon extra-virgin olive oil, or to taste

  • Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.


  • Melt 1 tablespoon butter with 1 tablespoon avocado oil in a large skillet over medium heat.
  • Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.
  • Season shrimp with kosher salt and black pepper; add to the skillet and cook JUST until pink, stirring occasionally, 2 to 3 minutes.
  • Remove shrimp from skillet and keep warm.


  • Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
  • Melt 1 tablespoon butter in skillet.
  • Stir in 1 tablespoon avocado oil into butter mixture, and bring to a simmer.
  • Toss linguine, shrimp, and parsley in the butter mixture until coated.
  • Season with salt and black pepper.
  • Drizzle with 1 teaspoon olive oil to serve.