Category: RECIPES

BEEF STROGANOFF on a BUDGET

When I was a kid I was served beef stroganoff on a fairly regular basis. NO ONE told me it was the middle class version of stretching a dollar. It was pretty good in my opinion, but I was a kid, what did I know? 😀

When I grew up and read the recipe in a “real” cookbook, I was amazed to find that it wasn’t actually made with ground beef LOL 😀

Taking the budget a step farther, my folks used canned mushrooms. I didn’t even know what a FRESH mushroom was until many years later. I will tell you I have NEVER EVER liked canned mushrooms. They also used them in chop suey YUCK!!!!! They also used dehydrated onion and garlic.

This version with REAL veggies and a QUALITY ground beef is really good though. It may not be a great picture, but the flavor made up for it.

BEEF STROGANOFF on a BUDGET
3/4-1 pound QUALITY ground beef
1 cup sliced FRESH mushrooms
1 LARGE shallot, FINELY chopped
1 clove garlic, minced
1 + 3 tablespoons butter
3 tablespoons WONDRA flour
1/4 teaspoon salt
1 cup milk
FRESH ground sea salt and black pepper to taste
1 cup sour cream
3 cups prepared egg noodles
1/2 cup chopped parsley

  • In a large skillet brown the ground beef until crumbly.
  • Drain off excess fat and set aside for the moment.
  • Melt 1 tablespoon butterin the same skillet.
  • Add shallots, garlic and mushrooms, sauteing until soft.
  • Remove veggies with a slotted spoon adding to the meat.
  • Melt the remaining butter in skillet.
  • Whisk in flour salt and pepper, whisking until golden.
  • Remove from heat and whisk in milk.
  • Add meat and veggies back into skillet.
  • Return to heat, reduce heat and cook, constantly stirring until smooth and slightly thickened.
  • Fold in sour cream, prepared egg noodles and parsley.
  • Serve immediately.

ENCHILADA MEATBALLS, RE-FRIED BEANS & TEX MEX RICE

ENCHILADA MEATBALLS, RE-FRIED BEANS & TEX MEX RICE

ENCHILADA MEATBALLS
1 slice sourdough sandwich bread
2 pounds QUALITY ground beef
1 LARGE egg, lightly beaten
1-2 cloves garlic, smashed
FRESH ground sea salt and black pepper
2+ tablespoons avocado oil
2 cups enchilada sauce (see recipe below)
1 cup shredded cheddar cheese

  • Pulse bread into fine crumbs.
  • Combine bread crumbs, ground beef, egg, garlic, salt and pepper until well mixed.
  • Shape into small balls.
  • Heat oil in cast iron skillet over medium heat.
  • Work in batches searing the meatballs quickly, but not cooking all the way through.
  • After they are all seared add the enchilada sauce to the pan and nestle meatballs into the sauce.
  • Simmer sauce and meatballs 10 minutes over low heat.
  • Top with grated cheese and serve with re-fried beans and rice.

SAUCE
2 tablespoons avocado oil
1 LARGE yellow onion, sliced thin
6 dried Ancho chiles, stems and seeds removed
6 dried California chiles, stems and seeds removed
6 dried Guajillo chiles, stems and seeds removed
2-3 Arbol chiles, stems and seeds removed (optional – these chiles bring more heat)
3 cloves garlic, minced
FRESH ground sea salt and black pepper
5 cups homemade chicken bone broth
28 ounce can crushed tomatoes

  • Heat oil in large sauce pan over medium heat.
  • Add onion slices, sauteing until beginning to caramelize.
  • Add chiles.
  • Add garlic, sauteing 1 minute more until fragrant.
  • Season with salt and pepper.
  • Add chicken stock and tomatoes. Bring to a SLOW boil.
  • Turn off heat, cover and let chiles steep 20-30 minutes.
  • After steeping time, use an immersion blender to make smooth.
  • Bring to a SLOW boil again.
  • Adjust seasoning to taste.
  • Add a bit more chicken stock if sauce is too thick.

RE-FRIED BEANS
2 1/2 cups pinto beans
1 small onion, FINELY chopped
4 tablespoons bacon grease
4 tablespoons butter
1 teaspoon each FRESH ground sea salt and black pepper
1/2 teaspoon red pepper flakes
1 cup sour cream
1 cup cheddar/ Monterey Jack grated cheese

  • Preheat oven to 350°.
  • Rinse beans and pick out any bad ones.
  • In a small stock pot cover the beans with about 3 inches of water. If there are still any bad beans in there they will float to the top.
  • Bring them to a boil, lower heat and simmer 2 hours or until skins break.
  • Drain.
  • In a heavy skillet (cast iron works best), melt the bacon grease and butter.
  • Saute’ onion until translucent.
  • Add beans and stir well.
  • Smash beans continuously until desired texture is reached.
  • Transfer beans into a large mixing bowl.
  • Use hand mixer and beat smooth.
  • Add sour cream, salt, pepper and red pepper.
  • Beat smooth again.
  • Transfer into a 9×9 casserole and top with cheese.
  • Bake 20 minutes.

TEX MEX RICE
1 MEDIUM yellow onion, FINELY diced
1 tablespoon avocado oil
1 tablespoon QUALITY tomato paste
FRESH ground sea salt and black pepper
2 cups jasmine rice
2 garlic cloves, minced
1 small can chopped green chiles, drained
4 cups homemade bone broth
1 teaspoon Pampered Chef TexMex Chipotle South Western spice
1/2 cup FRESH chopped cilantro
1 LARGE bunch green onions, minced
Juice of 1 LARGE lime

  • Heat the oil in a sauce pot over medium heat.
  • Add diced yellow onion, sauteing 3-4 minutes, but not browning.
  • Add tomato paste, salt, pepper and Tex Mex spice, cooking 2-3 minutes more.
  • Add the rice and garlic, cooking 2-3 minutes more.
  • Add the green chiles and chicken broth. Increase heat to high and bring to a SLOW boil.
  • Reduce heat to low and cover, simmering 15-20 minutes until rice is tender and all the liquid is absorbed.
  • Fold in the cilantro, lime juice and green onions.

ROASTED TOMATILLO CHILI

ROASTED TOMATILLO CHILI
10 tomatillos
1 jalapeno
2 tablespoons avocado oil
1 SMALL red pepper, diced
1 Vidalia onion, chopped
3 cloves garlic, minced
FRESH ground sea salt and black pepper
2 teaspoons dried Mexican oregano
2 teaspoons red chile flakes
3 cups homemade chicken bone broth
1 can black beans, drained and rinsed
1 can small great northern (Navy) beans, drained and rinsed
1 can diced fire roasted tomatoes
1/2 cup chopped FRESH cilantro
2 cups chopped rotisserie chicken OR 2 cups diced cooked tri-tip pieces OR crumbled cooked ground beef
sour cream, garnish
grated cheddar cheese, garnish

  • Preheat oven to 425°.
  • Peel papers from tomatillos and wash well.
  • Wash jalapeno halve and seed if preferred.
  • Arrange tomatillos and jalapeno on baking sheet.
  • Roast 15-20 minutes until tomatillos burst and brown.
  • Remove from oven and cool.

 

  • Heat avocado oil in soup pot over medium heat.
  • Sweat onions, red pepper, garlic and spices 5-7 minutes.
  • Chop tomatillos and jalapeno. Add them to soup pot.
  • Simmer 10-15 minutes.
  • Add chosen meat pieces.
  • Add stock, tomatoes and drained beans. Simmer 20-30 minutes more.
  • Fold in cilantro.
  • Serve with sour cream and grated cheese.

PISTACHIO CRUSTED ROCKFISH or HALIBUT

PISTACHIO CRUSTED ROCKFISH or HALIBUT
1/2 cup roasted pistachios
1 shallot, minced
1/2 teaspoon sugar
FRESH ground black pepper
2 tablespoons FINE breadcrumbs
1 tablespoon unsalted butter, melted
1 tablespoon lemon zest
Juice of 1 LARGE lemon
4 skinless halibut fillets (or white fish of choice like a rockfish)

  • Preheat oven to 400°.
  • Coarsely chop pistachios, shallots, black pepper and sugar in a small food processor.
  • Add breadcrumbs, butter and lemon zest pulsing JUST until combined, but before it becomes paste.
  • Season to taste with additional FRESH ground salt and pepper.
  • Line a baking sheet with greased parchment paper or SILPAT.
  • Dip fish in lemon juice and shake off excess.
  • Gently pat pistachio mixture onto each fillet arranging in a single layer on the baking sheet.
  • Bake 8-10 minutes until center is cooked and fish is opaque and flaky.

PORK TONKATSU with WATERMELON TOMATO SALAD

TONKATSU basically means breaded with seasoned Panko bread crumbs and fried – traditionally deep fried though I pan fry.

PORK TONKATSU with WATERMELON TOMATO SALAD
PORK
4 boneless center cut pork chops, pounded thin
4-6 tablespoons avocado oil (or other neutral oil)
2 cups Panko bread crumbs
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs, lightly beaten
1 tablespoon mayonnaise

  • Whisk together the eggs and mayonnaise in a shallow bowl.
  • Add Panko crumbs to a similar shallow bowl.
  • Heat 3 tablespoons of oil in large skillet over medium heat.
  • Season egg mixture with FRESH ground sea salt and black pepper.
  • Season pork chops with FRESH ground sea salt and black pepper.
  • Dip each pork chop in egg mixture and then dredge in Panko crumbs.
  • Add pork chops to skillet and cook on both 2-3 minutes per side until golden, adding more oil as necessary.

SALAD
2 cups 1/2″ watermelon cubes
2 cups grape tomatoes, halved
1/3 cup chopped red onion
1/2 cup CHOPPED, FRESH Italian leaf parsley
1/4 cup avocado oil
1 tablespoon mayonnaise
1 teaspoon apple cider vinegar
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste

  • Toss the watermelon cubes, tomato halves, red onion pieces and parsley together. Set aside.
  • Whisk together avocado oil, mayonnaise, vinegar and lemon juice.
  • Season to taste with FRESH ground sea salt and black pepper. Set aside.
  • Just before serving pour dressing over the salad and gently toss.

PAN SEARED CHICKEN with WINE HERB PAN SAUCE

This is a recipe I’ve made repeatedly over the years with whatever I had on hand. Then a few months ago I ran across one of those antique recipe boxes with a bunch of OLD handwritten recipes in them and was surprised to find a recipe ALMOST identical to mine so I had to try it! And you know what I think I like it almost better. 😀 I ended up mixing a bit of mine with a bit of theirs and now have the PERFECT recipe.

PAN SEARED CHICKEN with WINE HERB PAN SAUCE
6-8 boneless, skinless chicken breasts
1/3 cup WONDRA flour
1/2 cup + 2 tablespoons dry white wine
2 tablespoons avocado oil
1/2 pound THINLY sliced mushrooms
1-2 cups sour cream
FRESH ground sea salt and black pepper
1/4 teaspoon Frank’s Original Hot Sauce
Prepared egg noodles
Minced green onions, for garnish

  • Pound chicken breasts to even sizes.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • LIGHTLY dredge chicken in flour.
  • Heat avocado oil in large cast iron skillet over medium heat.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
  • Add 1/2 cup of the wine, reduce heat to low, cover and simmer 20 minutes.
  • Remove chicken to plate and keep warm.
  • Add mushrooms to pan along with remaining wine and simmer 5 minutes.
  • Blend in sour cream and hot sauce, stirring constantly.
  • Adjust seasoning and serve over prepared noodles.
  • Garnish with green onions for color.

BEER BRAISED CHUCK ROAST with GLAZED RED ONIONS

BEER BRAISED CHUCK ROAST with GLAZED RED ONIONS
2 tablespoons butter
2 LARGE red onions, sliced thick
3 pound chuck roast (marbled with plenty of fat)
FRESH ground sea salt and black pepper (at least 1 teaspoon per pound as a general rule)
12 ounces AMBERBOCK beer

  • Preheat oven to 300°.
  • Melt butter in large enameled cast iron pot.
  • Add onions and saute 2-3 minutes.
  • GENEROUSLY season roast on both sides.
  • Add roast to pot on top of onions.
  • Pour the beer around the roast making sure not to wash the salt and pepper off the top of the roast.
  • Cover with lid.
  • Place in oven for 5 hours undisturbed except to check periodically to make sure you still have liquid. If too much has evaporated add beef bone broth as necessary. Your goal is to have 2 cups of braising liquid when the roast is done.

MEYER LEMON CAESAR DRESSING

MEYER LEMON CAESAR DRESSING
Juice of 2 Meyer lemons
1 teaspoon anchovy paste or 3 anchovy fillets, minced
2 LARGE egg yolks
1 teaspoon Dijon mustard (optional*)
FRESH ground sea salt* and black pepper, to taste
3/4-1 cup avocado oil
3/4 cup FRESH, FINELY grated Parmesan cheese

  • Blend the lemon juice, anchovy paste, egg yolks and mustard until creamy.
  • Slowly stream the oil into the mixture until dressing begins to thicken. DO NOT OVER MIX!
  • Once dressing is thick and creamy, fold in Parmesan cheese.

*NOTES:

  • I’m deathly allergic so I have never had it with the mustard and it is really good, but hubby says it’s even better with the mustard. 😀
  • Be sure and remember that anchovies are salty so taste before adding salt!

ROAST CHICKEN with HOT BUTTER SAUCE

The original recipe called for St. Germain liqueur. What does St. Germain taste like you ask? I had to google it myself. It’s a combination of tropical fruits, peach, pear, citrus, and even a hint of honeysuckle. I couldn’t even find it anywhere locally so I goggled it for another substitution.

ROAST CHICKEN with HOT BUTTER SAUCE
SAUCE
10 habanero chiles, halved and seeded
1 orange bell pepper – halved, seeded and chopped
2 tablespoons orange zest
4 tablespoons Peach Schnapps
FRESH ground sea salt and black pepper, to taste
2 cloves garlic, FINELY minced
1 cup Champagne vinegar
2 teaspoons cornstarch
2 teaspoons water
4 tablespoons unsalted butter

  • Puree chiles, bell pepper, orange zest, garlic, 2 tablespoons of peach schnapps, FRESH ground sea salt and black pepper in a small blender.
    Transfer mixture to a small bowl.
  • Cover with saran and let sit overnight or 12 hours at room temperature to ferment.

 

  • After fermented and while chicken is baking, puree again with vinegar, remaining peach schnapps.
  • Strain through a fine sieve into a small saucepan.
  • Heat over medium heat.
  • Whisk together the water and cornstarch until smooth.
  • Whisk cornstarch mixture into the hot sauce. Simmer 2-3 minutes until thickened, whisking constantly.
  • Whisk in 3 tablespoons of butter.
  • Adjust seasoning.

CHICKEN
3 pound chicken thighs or leg quarters or combination of thighs and legs
FRESH ground sea salt and black pepper

  • Preheat oven to 450°.
  • Generously season chicken pieces.
  • Melt 1 tablespoon butter in cast iron skillet over medium heat.
  • Cook chicken skin side down 5 minutes until golden.
  • Flip chicken and cook another 5 minutes.
  • Remove chicken pieces to a plate.
  • Serve with sauce.

KANSAS CITY BBQ CHICKEN

KANSAS CITY BBQ CHICKEN
CHICKEN
2 1/2 pounds chicken (I like to use thighs)
2 tablespoons Pampered Chef Kansas City style BBQ rub
2 teaspoons baking powder

  • Preheat oven to 425°.
  • Toss the chicken with the rub and baking powder.
  • Arrange in a single layer on a large stone or stainless sheet pan.
  • Bake 30-35 minutes until cooked through, flipping chicken pieces midway.

SAUCE
1 cup jalapeno ketchup
1/4 cup water
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons molasses
1 tablespoon Pampered Chef Kansas City style BBQ rub
2 tablespoons QUALITY honey

  • Whisk together the ketchup, water, vinegar, Worcestershire sauce, molasses and Kansas City style BBQ rub in a saucepan until well blended, bringing to a simmer 8-10 minutes until thickened.
  • Remove from heat and whisk in honey.
  • Add baked wings to a large bowl.
  • Pour sauce over chicken and toss to coat.

PEPERONCINO CHICKEN

PEPERONCINO CHICKEN
6-8 skin on chicken thighs
10-12 peperoncinos
1/2 cup peperoncino brine
2 + 2 tablespoon QUALITY avocado oil
FRESH ground sea salt and black pepper, to taste
3 stalks celery, sliced thin
1/2 red onion cut root to tip, sliced thin
4-6 cloves garlic
1 pound baby potatoes, halved
2 tablespoons FRESH chopped thyme leaves**
2 tablespoons FRESH chopped parsley**

  • Preheat oven to 425°.
  • Coat a large cast iron skillet (I like my enamel covered cast iron) with 2 tablespoons of QUALITY avocado oil and heat over medium heat.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Place chicken skin side down. Cook undisturbed 10 minutes or until chicken skin is browned.
  • While chicken is browning toss the potatoes, peperoncinos, remaining oil, peperoncino brine, garlic, half the red onions, half of the celery, a generous turn of ground sea salt and black pepper.
  • When chicken is browned, turn the pieces over onto a plate.
  • Add potato mix to pan and stir to combine well.
  • Nestle chicken thighs skin side up into the potato mix.
  • Transfer pan to oven and roast 45-50 minutes until chicken is cooked through and potatoes are tender.


**NOTES:

  • I like to use herb mixes that my local store carried to make my dollar go farther.
  • After plating the chicken and potatoes you can also make a gravy out of the juices if you’d like.

HONEY BEER BREAD

HONEY BEER BREAD
3 cups self-rising flour
1/2 teaspoon salt
12 ounce beer (I like a Michelob AmberBock)
1/4 cup QUALITY honey
2 + 2 tablespoons butter

  • Preheat oven to 350°.
  • Melt 2 tablespoons butter in loaf pan and brush up the sides to coat.
  • In a mixing bowl stir together the flour, salt, beer and honey until combined.
  • Spread dough over melted butter evenly.
  • Melt remaining butter.
  • Drizzle remaining butter over the dough and brush to coat well.
  • Bake 45-55 minutes until cooked through.
  • Serve with honey butter with your favorite soup.

NOTE: Spray your spoon with non-stick cooking spray before stirring to prevent sticking.

You can alter the flavor by adding a teaspoon of apple pie or pumpkin pie spice.