Category: RECIPES

BUTTERMILK POBLANO GRAVY

We had a power outage the night I made this dish. The power went off and on so many times I lost count. It came on and stayed on for quite awhile so I actually started dinner as planned. Of course half way through it went off again making it difficult to get decent pictures. Fortunately, the power outage didn’t affect the flavor šŸ˜€

BUTTERMILK POBLANO GRAVY
2 LARGE poblano chiles
3 tablespoons unsalted butter
1/2 cup diced yellow onion
1 1/2 cups homemade chicken bone broth
1 heaping tablespoon WONDRA flour
2 tablespoons WHOLE buttermilk (not reduced fat)
FRESH ground sea salt and black pepper, to taste

  • Using long tongs , blacken each chile over flame.
  • Add chiles to a bowl and cover with saran for 10 minutes to steam.
  • Using the plastic wrap or gloves, rub the chiles to remove the blackened skin.
  • Remove stems and seeds before FINELY dicing the chiles.
  • Melt 1 tablespoon of the butter over medium heat in saucepan.
  • Add onions and half of the chiles, cooking 3-4 minutes until onions are soft.
  • Add onion mixture to blender with 1/2 cup of the chicken stock and process until smooth.
  • Melt remaining butter in saucepan over medium heat.
  • Whisk in flour, reduce heat to low and cook 3 minutes until golden.
  • Increase heat back to medium and whisk in chile puree and remaining broth, cooking 2-3 minutes until thick enough to coat the back of a spoon.
  • Stir in the buttermilk and heat gently 2-3 minutes allowing theĀ  flavors to blend.
  • Season with FRESH ground sea salt and black pepper to taste.

NOTE:

  • Chiles can be prepared a few days in advance and refrigerated until needed.
  • In a pinch you can use a LARGE can of Hatch chiles.

PORK BELLY on CARAMELIZED PEARS

A couple years ago one of my favorite restaurants had a starter plate of Pork Belly Lollipops with sliced pears and gochujang caramel dipping sauce. I’ll tell you when you ate that it was like the scene in the deli with Meg Ryan from When Harry Met Sally because they were just that good! This recipe comes pretty close to being equally as good. Unfortunately, the picture could have been better šŸ™ I guess I’ll just have to make them again.

PORK BELLY on CARAMELIZED PEARS adapted from So Delicious

When pork belly is cooked right it is so soft that it literally melts in your mouth. Add the perfect fruit and sauce, well youā€™re in heaven!

1 pound pork belly, thin slices
1/2 tablespoon avocado oil
FRESH ground sea salt and black pepper
ā€Ø1/2 teaspoon garlic powder
1/2 + 2 tablespoons butter
2 tablespoons Braggā€™s liquid aminos
1/4 cup water
1 pear, sliced thin
2 tablespoons gochujang
1 heaping tablespoon brown sugar
ā€ØĀ¼ cup QUALITY brandy

  • Heat the avocado oil and 1/2 tablespoon butter in a skillet and add the pork belly slices.
  • Season with salt, pepper, and garlic powder.
  • Add pork belly pieces fat side down.
  • When the pork belly pieces start to sizzle, add the liquid aminos. or soy sauce
  • Stir, cook for 1-2 minutes, then add the water.
  • Cook until the pork belly is cooked through and the sauce reduces.
  • Take another skillet and melt the remaining butter on high heat.
  • Add the pear slices, gochujang, brown sugar, and cognac, whisking together.
  • When the liquid starts to simmer, remove the pan from the flame and quickly (so the pears donā€™t absorb too much alcohol) light it using a long barbecue lighter.
  • Cook for 2 more minutes, then set aside.
  • Serve immediately drizzling extra sauce over top.
PORK BELLY LOLLIPOPS FROM MCMENIMANS

GRAN’S APPLE CAKE

Today would have been my dad’s birthday. In his honor I bake a cake each year. This year I chose this yummy apple cake because this is the perfect season for a spiced apple and sweet glazed simple apple cake that fits like your favorite sweater or boots. It also makes the perfect dessert for any fall gathering, church supper or just plain old comfort food for brunch that is sure to bring a smile to everyoneā€™s face. A little spicy and a little sweet, but seriously comforting each and every bite.

GRANā€™S APPLE CAKE

CAKE
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 teaspoons apple pie spice
1 1/2 cups avocado oil
2 cups sugar
3 LARGE eggs, room temperature
2 teaspoons PURE vanilla extract
1 teaspoon FRESH lemon juice
3 medium apples, peeled and thinly sliced
1 cup chopped toasted walnuts
1/2 cup shredded coconut, (optional)
1 cup golden raisins
1/4 cup rum

  • Preheat oven to 300Ā°.
  • In a small bowl pour rum over raisin and set aside.
  • Spray bottom of a 10 inch spring form pan with non-stick cooking spray. I like my square shaped spring form pan.
  • Whisk together flour, baking soda, salt and apple pie spice. Set aside.
  • In a large bowl, beat oil, sugar and eggs until pale and slightly thick, about 2 minutes.
  • Beat in vanilla and lemon juice.
  • Add dry ingredients; stirring just until moistened.
  • Drain raisins well.
  • Fold in apples, raisins, walnuts and coconut if using (batter will be thick).
  • Transfer to prepared pan.
  • Bake until a toothpick inserted in center comes out clean, 55- 60 minutes.
  • Cool cake in pan on rack.

GLAZE
1 cup powdered sugar
2 tablespoons FRESH lemon juice

  • Whisk together the powdered sugar and lemon juice until well blended and smooth.
  • Drizzle over cake.
  • ENJOY!

NOTE: Japanese pears or crisp red pears work really nice in this cake also.

SWEET & SOUR 1000 ISLAND PORK CHOPS ~ S3 SWEET, SALTY & STICKY PORK CHOPS

S3 SWEET, SALTY & STICKY PORK CHOPS – SWEET & SOUR 1000 ISLAND PORK CHOPS adapted from With A Blast

Are these pork chops tender? Tangy? Sweet? Sour? Salty?Ā  Nope, they are ALL these adjectives making them PERFECT!

1000 Island Tangy Pork Chops are the most delicious, tender and tangy Pork Chops around ! TheĀ  Dressing gives the chops a wonderful sweet-salty taste with a delicious stickiness.

Prep Time 10 minutes Bake Time 1 hour 30 minutes Total Time 1 hour 40 minutes

1 packet Lipton Onion Soup Mix, ground to dust
FRESH ground sea salt and black pepper
6 Pork Chops, trimmed of excess fat
2 tablespoons QUALITY Avocado Oil
1/2 cup Apricot Jam, (not chunky)
1/3 cup 1000 Island Salad Dressing
1-2 cloves garlic, minced
1 teaspoon Mustard Powder (optional)

  • Preheat oven to 350Ā°.
  • Spray a large baking dish non-stick cooking spray.
  • Mix the soup mix with a generous amount of FRESH ground black pepper.
  • Dredge the pork chops in the soup mix.
  • Heat the oil and brown the Pork Chops on both sides.
  • Transfer the Chops to the prepared oven dish.
  • Combine the apricot jam, 1000 Island dressing, garlic and Mustard Powder (if using) in a small mixing bowl.
  • Pour over the pork chops.
  • Cover with lid .
  • Bake 1 – 1 1/2 hours or until the pork chops are tender and cooked through. Turn chops half way through the cooking time.

NOTE:

  • I list the mustard as optional because of a life threatening allergy, but am told it really makes the dish šŸ˜€
  • Tart red cherry or Pineapple jam or even orange marmalade work also for a flavor change!

MELT IN YOUR MOUTH CHICKEN PARMESAN CASSEROLE

I made this tonight with thighs and sans fried shallots, but definitely prefer it with breasts and the fried shallots. I’ll get a better picture the next time I make it with the breasts.

MELT IN YOUR MOUTH CHICKEN PARMESAN CASSEROLE adapted from The Cookinā€™ Chicks

serves 6
Prep Time 10 minutes
Cook Time 35 minutes
________________
Total Time 45 minutes

6 boneless, skinless chicken breasts, diced (in a pinch thighs work pretty well too)
3/4 cup QUALITY mayonnaise
1 cup shredded Parmesan cheese
FRESH ground sea salt and black pepper, to taste
1 teaspoon garlic powder
2 shallots, sliced thin
WONDRA flour for dredging

  • Preheat oven to 375Ā°.
  • In a small bowl, whisk together the mayonnaise, 3/4 cup of the Parmesan cheese, garlic powder, FRESH ground sea salt and black pepper.
  • Place diced chicken into a greased 9×13 baking dish.
  • Spread mayonnaise mixture evenly on top of the chicken pieces.
  • Evenly sprinkle remaining Parmesan cheese on top of mayonnaise mixture.
  • Bake for 30-35 minutes.
  • While chicken is baking melt 2 tablespoons butter over medium high heat in a large skillet.
  • Dredge shallots lightly with WONDRA flour.
  • Add shallots to hot skillet, stirring regularly until crispy.
  • Remove chicken pieces from oven.
  • Serve over prepared pasta topped with homemade marinara and fried shallots.

HONEY BUTTER GARLIC PORK LOIN

There is no better was to describe this dish except DELICIOUS. It melts in your mouth and soothes your taste buds with its sweet, sour, sticky, ooey gooey sauce. Don’t mind the kitchen twine in the picture – unfortunately I thought I bought a WHOLE tenderloin, but ended up with 2 halves. šŸ˜€

HONEY BUTTER GARLIC PORK LOIN

RUB
2 teaspoons paprika
1 teaspoon brown sugar
1 teaspoon each garlic powder and onion powder
1/2 teaspoon red chili flakes, ground fine
FRESH ground sea salt and black pepper

PORK LOIN
3 pound pork loin roast, trimmed
1 + 1/2 tablespoons avocado oil
Rub mixture from above
1/2 cup beef or chicken broth
1/2 cup water

  • Pat pork DRY.
  • Combine 1 tablespoon of oil with rub ingredients.
  • Rub mixture into the meat, completely coating.
  • Heat remaining 1/2 tablespoon of oil in a large pan or skillet over medium heat.
  • Quickly sear pork all over until golden browned, rotating the pork around to avoid spices burning.
  • Place seared/browned seasoned pork in a roasting pan.
  • Preheat oven to 350Ā°.
  • Prepare sauce, as above.
  • Reserve 1/2 cup sauce for basting.
  • Pour remaining sauce over pork.
  • Add in 1/2 cup stock and 1/2 cup water around the pork.
  • Cover with foil and roast for 20 minutes.
  • Baste with half of the reserved sauce and continue roasting, uncovered, for another 15 minutes. ā€Ø
  • Baste again and roast another 10-15 minutes, until a meat thermometer registers 14
  • Transfer pork onto serving plate and baste with pan juices.
  • Tent loosely with foil and let rest for 10-15 minutes.

HONEY GARLIC BUTTER SAUCE
1/2 cup QUALITY honey
1/2 cup unsalted butter
6 cloves garlic, FINELY minced or mashed
3 tablespoons Bragg’s liquid aminos
2 tablespoons rice apple cider vinegar

  • Melt butter in the same pan the pork was seared in in while scraping up any leftover bits in the pan.
  • Add garlic and sautĆ© for 1 minute until fragrant.
  • Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
  • Add FRESH ground sea salt and black pepper to taste.

1/4 cup water
1/4 cup chicken stock
4 teaspoons cornstarch

  • Scrape up any browned bits leftover in the pan blending them with the pan juices.
  • Pour juices into a saucepan.
  • Whisk in cornstarch, stock and water mixture and bring to a simmer.
  • Add another 1/4 cup if needed, until reaching a honey-like consistency.
  • Slice pork and drizzle with Honey Garlic Butter Sauce.

NOTE:

  • Homemade bone broth is the MOST flavorful!
  • Sauce will thicken as it cools.ā€Ø

HOT ITALIAN SANDWICHES

HOT ITALIAN SANDWICHES
1 package King’s Hawaiian sweet rolls
1/2 cup QUALITY mayonnaise
2 tablespoons Classico tomato pesto
6 slices provolone cheese
6 slices Tavern ham
6 slices Hard Salami
6 slices oven roasted turkey
6 slices Pastrami
1 cup giardiniera, chopped small
1/2 cup shredded Parmesan cheese
1 cup FRESH basil leaves
1/2 SMALL red onion, sliced thin
1/4 cup River House Parmesan Herb dressing (or a zesty Italian)
Pepperoncinis, garnish
Giardiniera, garnish

  • Preheat oven to 350.
  • Slice the rolls horizontally in half.
  • Lightly spray a 11×7 baking dish with non-stick cooking spray.
  • Whisk together the mayonnaise and pesto until well blended.
  • Spread mayonnaise mixture over the cut rolls.
  • Place roll bottoms in baking dish.
  • Layer the provolone cheese followed by the meats in an even layer.
  • Add basil in a single layer followed by the red onion slices and giardiniera.
  • Sprinkle with Parmesan cheese.
  • Place roll tops over the ingredients.
  • Gently press to flatten.
  • Bake 10 minutes.
  • Remove from oven and and brush with dressing.
  • Bake another 5 minutes.
  • Cool slightly before slicing.
  • Serve with pepperoncinis and giardiniera.

TUNA TARRAGON

TUNA TARRAGON

1 tablespoon salt
5 cups small shell pasta*
1 1/4 cups penne pasta*
1 cup egg noodles*
2 tablespoons avocado oil
2 small cans tuna in water, drained WELL
1 1/2 cups sweet pickles with their juice
1 3/4 cups Duke’s mayonnaise
1 cup celery, diced
1/2 cup sour cream
2 tablespoons apple cider vinegar
1 1/2 tablespoons dried tarragon leaves
FRESH ground sea salt and black pepper
chopped red onion
chopped tomatoes

  • Bring a LARGE pot of salted water to a rolling boil.
  • Add all of your pastas and cook for about 8-10 minutes until al dente.
  • Drain pasta and cool by running cold water over pasta in strainer.
  • Drain pasta completely and immediately coat with canola oil to prevent sticking.
  • Drain pickles, reserving juice and chop pickles.
  • Drain tuna completely and use a fork to break apart into flakes.
  • Whisk mayonnaise, sour cream, pickle juice, vinegar, salt and pepper until well blended.
  • Fold in tuna and pickles into dressing.
  • Combine the dressing and cooked pasta, mixing thoroughly.
  • ALLOW SALAD TO MARINATE FOR 8 HOURS!
  • Serve over a bed of lettuce with chopped red onion and tomatoes.

NOTE 1*: or 2 pounds of your desired pasta mix

ORIGINALLY posted 9-16-2017 but needed a serious updated picture!

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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? šŸ˜€

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 šŸ˜€

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 350Ā°.
  • 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.
  • Sauteā€™ 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 9Ɨ9 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 425Ā°.
  • 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 400Ā°.
  • 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.