Category: RECIPES

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This recipe was originally made with chicken thighs, but breasts always make for a fancier dish, especially when you call it Company Chicken!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.


NORWEGIAN MEATBALLS

NORWEGIAN MEATBALLS & LUTEFISK minus the LUTEFISK
I adapted this recipe from Molly Yeh

Lutefisk is one of those things that you either love or you hate it – there is no middle ground. It may be super common around where she lives during the holidays since so many families have Scandinavian heritage, but it won’t happen here LOL 🙂

Lutefisk consists of a dried white fish that is pickled in lye & it has a very strong smell and a gelatinous texture. She is ABSOLUTELY correct that it’s quite polarizing to a lot of people but to others, it’s very nostalgic and usually served with meatballs and lefse.

Molly used unsalted butter as did I the first time and we found it really lacking in salt so I switched to salted butter.

MEATBALLS
3 tablespoons butter
1 LARGE shallot, FINELY chopped 
1 LARGE bunch green onions, FINELY chopped
1 tablespoon FRESH chopped sage, about 6 leaves 
1 1/2 cups crustless white country bread cubes
1/4 cup WHOLE milk 
13 ounces 80/20 ground beef
13 ounces ground pork 
2 tablespoons FRESH chopped Italian parsley 
FRESH ground sea salt and black pepper
1/2 teaspoon ground allspice 
1/2 teaspoon ground ginger 
1/4 teaspoon FRESH grated nutmeg 
1 LARGE egg, beaten 

  • Melt the butter in a large skillet over medium low heat. I like my enameled cast iron sauce pan.
  • Add the shallots, onions and sage, stirring occasionally, cooking 15-18 minutes until a deep golden color.
  • Remove the pan clean with a paper towel, no need to wash.
  • While the onions cool, add the bread cubes to a large bowl.
  • Drizzle the milk over and toss to saturate it. Let sit 5 minutes or so until the bread is softened. Squeeze the bread through your fingers to make a paste.
  • Add the beef, pork, parsley, FRESH ground sea salt and black pepper, allspice, ginger, nutmeg, egg, and cooled onions. Mix well with your hands.
  • Use a scoop or roll by hand 20-22 meatballs about 1 1/2 inches in diameter and rest on a baking sheet or large plate.
  • Melt 3 tablespoons butter over medium heat.
  • When the butter is melted, brown the meatballs all over, in batches, removing them to the plate or baking sheet as they brown, about 5-6 minutes per batch. Don’t worry if they aren’t cooked through at this point, they’ll cook more in the sauce.

SAUCE
3 + 1 tablespoons butter
2 teaspoons FRESH chopped sage, about 4 leaves 
1/4 cup WONDRA flour 
3 cups beef stock 
1 tablespoon QUALITY Worcestershire sauce 
FRESH ground sea salt and black pepper, to taste 
1/4 cup FULL FAT sour cream 
2 tablespoons FRESH chopped Italian parsley 
Prepared pasta, for serving (optional)
Mashed Potatoes, for serving (optional) 
Lefse, for serving (optional) 

  • Once all the meatballs are out of the pan, add the remaining 1 tablespoon of butter and melt.
  • Add the sage and cook until sizzling, about 30 seconds.
  • Sprinkle in the flour and stir to make a paste. Cook toasting the flour, 1 to 2 minutes until golden.
  • Whisk in the beef stock and Worcestershire sauce until smooth.
  • Adjust the heat so the sauce is simmering and season to taste with salt and pepper.
  • Add the meatballs to the sauce and simmer 8-10 minutes, stirring occasionally, until the sauce has thickened and the meatballs are cooked through.
  • Turn off the heat.
  • Scoot a few of the meatballs to the side to make a space in the pan and whisk in the sour cream until smooth.
  • Sprinkle with the parsley and serve over mashed potatoes or pasta if desired.

LOADED FRIED MASHED POTATOES

LOADED FRIED MASHED POTATOES

Yields: 4

Avocado oil, for frying
2 1/2 cups mashed potatoes
1/2 cup shredded cheddar
1 LARGE egg, beaten
1 tablespoon finely chopped chives, plus more for garnish
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt
All-purpose flour (optional)
Sour cream, for serving 

  • In a large skillet over medium heat, add enough oil to fill pan a third of the way up.
  • In a large bowl, stir potatoes, cheese, egg, chives, hot sauce, and salt until combined. If your mashed potatoes are a little runny, add flour one tablespoon at a time until you can form dough balls.
  • Working in batches (DO NOT CROWD PAN), scoop heaping tablespoons of mixture and drop into hot oil.
  • Fry 2-3 minutes per side until golden on both sides.
  • Top with sour cream and chives before serving.

NOTES: Everyone makes mashed potatoes slightly differently. If you make yours on the looser side just add a little flour to thicken them up so that they’ll fry better.

HONEY LEMON (or ORANGE) PORK CHOPS

HONEY LEMON (or ORANGE) PORK CHOPS – serves 4

4 boneless pork chops
1 orange or lemon sliced ¼” thick
½ cup orange or lemon juice
¼ cup QUALITY honey
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon FINELY chopped thyme or rosemary
FRESH ground sea salt and black pepper

  • GENEROUSLY season both sides of pork chops with the FRESH ground sea salt and black pepper .
  • Preheat sauté pan on medium heat, and add butter.
  • Once butter is melted, sauté both sides pork chops for 5 minutes per side.
  • Remove pork chops from pan and set aside.
  • Using the same pan, sauté garlic, thyme or rosemary and orange or lemon slices for 2 minutes.
  • De-glaze pan with juice and honey and simmer for 3 minutes.
  • Return pork chops and any liquid from resting period to sauté pan
  • Baste chops for 3 minutes, or until meat thermometer inserted into thickest part reads 145°F.

CHESSE BURGER PASTA

CHEESE BURGER PASTA serves 4-6

1 pound QUALITY ground beef
1 SMALL onion, diced
½ cup QUALITY ketchup
½ teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
2 cups elbow pasta uncooked
2 cup beef stock
1½ cup grated Havarti, cheddar or Fontina cheese, grated cheese
diced tomatoes, for garnish
diced red onion, for garnish
diced pickles, for garnish
diced jalapenos, for garnish
shredded lettuce, for garnish

  • Place a large lidded saute pan over medium heat.
  • Let pot heat up for 2 minutes before crumbling ground beef into pot.
  • Sauté ground beef for 2 minutes.
  • Add onions, garlic powder, salt and pepper.
  • Once beef is ¾ browned stir in ketchup.
  • Saute for 3 minutes, then add dry pasta. stirring together while gradually adding in the beef stock.
  • Cover sauce pot and cook for 20 minutes.
  • Remove lid and lower heat to medium low.
  • Add grated cheese and stir until melted.
  • Top with personal garnishes.
  • Serve and enjoy!