Category: RECIPES

EVERYTHING BAGEL DUTCH BABY

This is a SUPER simple and seriously savory brunch recipe!

EVERYTHING BAGEL DUTCH BABY
3/4 cup all-purpose flour
3/4 cup WHOLE milk
4 LARGE eggs, room temperature
1 + 1/2 tablespoons EVERYTHING Bagel spice mix
4 tablespoons unsalted butter
3 slices bacon, cooked crisp and crumbled
2 green onions, sliced thin
Sour cream, for garnish and serving

  • Preheat oven to 425°.
  • Add cast iron skillet to oven to heat.

 

  • In a blender add the flour, milk, eggs and 1/2 tablespoon seasoning.
  • Blend on low until well combined, making sure to scrape down the sides of loose ingredients. Blend again 10 seconds until smooth and foamy.

 

  • Add butter to skillet to melt.
  • When butter is melted add batter to pan and sprinkle with remaining spice mix.
  • Bake 15-18 minutes until puffed and golden brown around the edges.
  • Top with bacon pieces, green onions and a dollop of sour cream.
  • Serve immediately.

GRANDMA WARE’S SKILLET CORN BREAD or DUFF GOLDMAN’S SWEET SOUTHERN CORNBREAD

GRANDMA WARE’S SKILLET CORN BREAD
1 cup white corn meal or half white and half yellow
1 heaping teaspoon flour
1 rounded teaspoon salt
2/3 cup buttermilk
1 LARGE egg
1 tablespoon bacon grease

  • Preheat oven to 350°.
  • Whisk together the dry ingredients in mixing bowl.
  • Whisk egg and buttermilk together.
  • Fold wet ingredients into dry ingredients JUST until belnded.
  • Grease cast iron skillet with bacon grease.
  • Pour batter into skillet and level.
  • Bake 20-25 minutes until toothpick comes out clean.

SWEET SOUTHERN CORNBREAD ala Duff Goldman

Level: Easy Total: 45 min Active: 10 min Yield: 12 mini loaves

1 cup finely-ground yellow cornmeal
6 tablespoons cake flour
6 tablespoons sugar
1 1/4 teaspoons baking powder
1 cup buttermilk, at room temperature
1/4 cup canola or vegetable oil
1 LARGE eggs
1/2 tablespoon kosher salt
Nonstick cooking spray

  • Preheat the oven to 375°.
  • Place an 8-cavity mini loaf pan in the oven to heat up.
  • Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
  • In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color.
  • Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
  • Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
  • Divide the batter evenly among 6 cavities of the loaf pan and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180° halfway through baking.
  • Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.

SMASHED SUNCHOKES with TARRAGON BUTTER

SMASHED SUNCHOKES with TARRAGON BUTTER
1 pound sunchokes, rinsed, peeled and trimmed of any dark spots
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons unsalted butter
1 tablespoon FRESH tarragon leaves
Finishing salt

  • 
In a medium saucepan, cover sunchokes with 1 inch cold water.
  • Season generously with salt. The water should taste nicely salted, as if you were seasoning soup.
  • Bring to a boil over high heat, then reduce heat to maintain a gentle simmer.
  • Cook until paring knife inserted into a sunchoke meets little resistance, about 10 minutes; DO NOT OVERCOOK.


  • Drain sunchokes in a colander.
  • When cool enough to handle, place sunchokes on work surface or cutting board and “smash” enough to flatten, but not break them apart with a heavy skillet. 


  • In a large cast iron skillet, heat oil over medium heat until shimmering.
  • Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes.
  • Flip sunchokes, then add butter to the pan and allow to melt.
  • Add half of the tarragon leaves to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.

  • Transfer sunchokes to a serving plate and spoon the tarragon butter on top.
  • Garnish with remaining tarragon leaves and sprinkle with flaky salt.
  • Serve immediately.

PUB STYLE SHEPHERD’S PIE

There IS nothing better than homey, comforting classics that warm you from the inside out when the weather is COLD, rainy, snowy, gray or ANY of those combos. This recipe for a pub style shepherd’s pies FULL of rib sticking goodness with its rich tomato, beefy, veggie and herb filling that then topped with chunky rustic mashed potatoes and baked to perfection! For me this is a recipe where you MUST use cast iron for the best results.

PUB STYLE SHEPHERD’S PIE

1 tablespoon avocado oil
2 tablespoons butter
1 pound yukon gold potatoes, peeled and diced into 1/2 inch pieces
2 tablespoons sour cream
2 tablespoons tomato paste
1 tablespoon WONDRA flour
½ cup shredded white cheddar cheese
2 stalks celery, diced
2 LARGE carrots, peeled and diced
1 yellow onion, finely chopped
4 cloves garlic, minced
3/4 pound ground beef
1/2 cup beef stock
FRESH ground sea salt and black pepper
2 tablespoons FRESH stripped and chopped thyme leaves

  • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
  • Drain and return potatoes to pot.
  • Mash potatoes with sour cream, 2 tablespoons of butter, a generous sprinkle of salt and pepper and 1 teaspoon chopped thyme until even consistency.
  • Keep covered and set until ready to serve.

  • While potatoes cook, heat a drizzle of oil in a medium, preferably cast-iron, pan.
  • Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes.
  • Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes.
  • Stir in garlic and 2 teaspoons chopped thyme; cook until fragrant, 30 seconds.
  • Add beef to pan with veggies and season with salt and pepper. Cook, breaking up meat into SMALL pieces, until browned and cooked through, 4-6 minutes.
  • Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.
  • Gradually pour beef stock into pan with beef mixture, simmering 5 minutes until mixture thickens.
  • Adjust seasonings.
  • Sprinkle with half of the cheddar
  • Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan.
  • Evenly sprinkle with remaining cheddar.
  • Broil until browned, 3-4 minutes. WATCH CLOSELY TO PREVENT BURNING.
  • Serve directly from pan.

NOTE: This recipe can easily be prepared in advance for a GREAT weeknight meal when you’re in a hurry.  It can easily be prepared as individual dishes also. Thaw if frozen and bake in a 350° oven for 30 minutes before broiling.

RANCH PORK CHOP SHEET PAN SUPPER

RANCH PORK CHOP SHEET PAN SUPPER adapted from REE
2 tablespoons QUALITY honey
2 tablespoons Worcestershire sauce 
2 + 1 tablespoons ranch dressing mix 
2 + 1 tablespoons avocado oil
2 tablespoons butter, melted
2 tablespoons FRESH chopped thyme leaves
FRESH ground black pepper, to taste 
4 boneless 1/2 inch thick pork chops  
1 pound baby Yukon gold potatoes, halved 
2 large carrots, cleaned and sliced diagonally

  • Preheat the oven to 475°.
  • Toss the potatoes and carrots with 1 tablespoon of oil, melted butter and 1 tablespoon of the ranch dressing mix and FRESH ground pepper, tossing to coat well.
  • Bake 10 minutes.
  • Whisk together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, fresh thyme leaves, 2 tablespoons of the olive oil and FRESH ground pepper in a small bowl.
  • Brush the mixture over the chops on both sides and place in a single layer on one side of a sheet pan.
  • Bake 15 minutes.
  • Flip pork chops, toss potatoes and carrots with remaining honey mixture.
  • Bake 5-7 minutes more until vegetables are browning and pork is cooked through.

SMOTHERED PORK CHOPS

SMOTHERED PORK CHOPS adapted from Tyler Florence
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
FRESH ground sea salt and black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup avocado oil
1 cup beef bone broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

  • Pat pork chops dry to remove excess moisture.
  • Generously season with FRESH ground sea salt and black pepper. Let stand for 10 minutes.
  • Combine the flour, onion powder, garlic powder and cayenne in a shallow bowl for a dredge.
  • Dredge pork chops in the seasoned flour; shaking off the excess.
  • Heat a large cast iron skillet over medium to medium-high heat and coat with avocado oil.
  • Place the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
  • Remove the pork chops from the pan and add 1-2 tablespoons of the seasoned flour to the pan drippings.
  • Whisk the flour into the fat to dissolve and then pour in the broth. Let the liquid cook down for 3-5 minutes to reduce and thicken slightly.
  • Whisk in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.
  • Simmer for 3-5 minutes until the pork is cooked through.
  • Adjust seasoning and garnish before serving.

BEEF YAKISOBA

BEEF YAKISOBA

1 tablespoon avocado oil
1/2 pound shaved top sirloin steak
6 ounces soba noodles, prepared per package directions
3/4 – 1 inch chunk of ginger, cleaned and minced
1 cup snap peas, trimmed
1 bunch green onions, sliced thin
6 mushrooms, clean and sliced
1/4 cup Yakisoba sauce (recipe below)
1/4 cup water
1/4 cup beef broth
1 tablespoon toasted sesame seeds

  • Heat oil over medium-high heat in large skillet.
  • Add steak strips and stir fry 3-5 minutes until browned and cooked through. With a slotted spoon remove to a plate.
  • Add mushrooms, sautéing 3-5 minutes until softened and fragrant.
  • Add ginger and snap peas, sautéing another 2-3 minutes until peas are crisp-tender.
  • Return beef and half of the scallions to the pan, stirring to mix.
  • Add noodles and toss well.
  • Whisk together the water, beef stock and yakisoba sauce.
  • Add to pan and toss to coat in sauce as you heat through 1-2 minutes.
  • Garnish with remaining green onions and sesame seeds.

HOMEMADE YAKISOBA SAUCE

4 tablespoons Worcestershire sauce (If you can find it, the Japanese brand “Bulldog” Worcestershire sauce is milder and less sour than Lea & Perrins Worcestershire sauce)
4 teaspoons oyster sauce
4 teaspoons ketchup (Some ketchup is sweeter than others, adjust accordingly for flavor)
2 teaspoons Bragg’s Liquid amino (less sodium than soy sauce, but same flavor)
2 teaspoons sugar (Adjust as needed)

  • Whisk all the ingredients together.
  • TASTE and adjust to your liking.
  • Set aside.
You can store in a mason jar or airtight container for up to a month.

CRISPY POTATO BALLS

CRISPY POTATO BALLS adapted from REE makes 3 dozen

1 1/2 cups COLD mashed potatoes
3 strips bacon, cooked crisp, cooled and crumbled
1/4 cup WONDRA flour 
1 LARGE egg 
1 tablespoon FRESH chopped parsley, plus more for garnish 
1/4 cup grated Parmesan, plus more for garnish 
1/2 cup shredded mozzarella 
FRESH ground sea salt and black pepper
1/4 + 3/4 cup dried breadcrumbs 
Peanut or Avocado oil, for frying 
Finishing salt 

  • Mix together the Mashed Potatoes, flour, egg, parsley, 1/4 cup bread crumbs, bacon pieces, Parmesan cheese, mozzarella cheese and FRESH ground black pepper in a bowl.
  • Place the 3/4 cup breadcrumbs on a large plate.
  • Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so I use clover hands to roll the balls.
  • Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well.
  • Put the bread crumbed balls on a plate.
  • Cover and freeze for 45 minutes.
  • Heat 2 inches of oil in a dutch oven to 375°.
  • Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. DO NOT CROWD THE PAN.
  • Remove to a paper towel-lined plate and sprinkle immediately with salt.
  • Garnish with more Parmesan and parsley.

MASHED POTATOES
5 pounds Red OR Yukon gold potatoes
3/4 cup salted butter
8 ounces cream cheese, softened 
1/2 cup half-and-half OR buttermilk
FRESH ground sea salt and black pepper

  • Peel and cut the potatoes into pieces of approximately the same size.
  • Bring a large pot of water to a simmer and add the potatoes.
  • Bring to a boil and cook until a fork easily slides into the potatoes with no resistance.
  • Drain the potatoes in a large colander.
  • Place them back into the dry pot and mash the potatoes, allowing all the steam to escape.
  • Add the butter, cream cheese and milk and cream together.
  • Season to taste.

ADOBO CHICKEN

ADOBO CHICKEN adapted from Bobby Flay

1 tablespoon ancho chile powder*
1 tablespoon New Mexican chile powder*
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)*
1/2 teaspoon ground cumin*
1/2 teaspoon garlic powder*
1/2 teaspoon onion powder*
1/2 cup orange pineapple juice 
1 limed, juiced 
FRESH ground sea salt and black pepper 
2 tablespoons avocado oil 
2 boneless skinless chicken breasts, about 8 ounces each 

  • Preheat 2 cast-iron grill pans over medium heat.
  • Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl.
  • Add the oil and whisk.
  • Put the chicken in the marinade, turning the chicken to coat both sides. 
  • Grill the chicken until golden brown and slightly charred on one side, about 4 minutes.
  • Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165°.  

NOTE: *These are the ingredients from Bobby Flay’s recipe.  I have replaced them with a combination of equal parts Pampered Chef’s Chile Lime seasoning and Organics Adobo seasoning.

ROMAN CHICKEN

ROMAN CHICKEN adapted from GIADA
4 skinless chicken breast halves, sliced in half so you have 4 thin chicken steaks
rice flour, for dredging
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 tablespoons butter
1 each red, orange and yellow mini peppers, sliced
1 SMALL bunch green onions, sliced
3 ounces prosciutto, chopped
2 cloves garlic, minced
15-ounce can petite diced tomatoes
1/2 cup CRISP white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers (optional)
1/4 cup chopped fresh flat-leaf parsley leaves

  • Generously season the chicken with FRESH ground sea salt and black pepper.
  • In a heavy, large skillet, heat oil and butter over medium heat.
  • When hot, add chicken breast JUST until browned on both sides.
  • Remove chicken from the pan and set aside.
  • Keeping the same pan over medium heat, add the onions, peppers and prosciutto sautéing until the peppers have browned and the prosciutto is crisp, about 5 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the tomatoes, wine, and herbs, blending and making sure to scrape the browned bits off the bottom of the pan.
  • Add chicken stock, and bring the mixture to a boil.
  • Reduce the heat and simmer, covered, about 10 minutes.
  • Return chicken to pan, turning to coat, simmering a few minutes to heat completely through.
  • Add the capers (if using) and the parsley, stirring to combine.
  • Serve with buttered fettuccine immediately.

SALTED CHOCOLATE BANANA BREAD

SALTED CHOCOLATE BANANA BREAD adapted from JET TILA
1/2 cup unsalted butter, at room temperature, plus additional for greasing
1 1/2 cups all-purpose flour 
1 tablespoon flaked sea salt, plus more for garnish 
1 teaspoon baking soda 
1/2 teaspoon QUALITY ground cinnamon 
1/8 teaspoon FRESH ground nutmeg 
1 cup sugar OR monkfruit 
1 1/4 cups smashed overripe bananas
1/3 cup currants 
1/2 cup sour cream 
2 LARGE eggs
2 teaspoons homemade rum vanilla extract (see recipe below) OR PURE vanilla extract 
3 1/2 ounces semisweet chocolate, roughly chopped 
1/3 cup finely chopped walnuts (OPTIONAL)

  • Preheat the oven to 350°.
  • Butter a 9-by-5-inch loaf pan.
  • In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg until well combined. Set aside.
  • In a small bowl soak the currants with the vanilla. Set aside.
  • Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together until fully combined.
  • Add the bananas and mix another minute to make sure bananas are mashed thoroughly.
  • Add the sour cream and eggs.
  • Gradually add the flour mixture and mix until JUST combined. DO NOT OVER MIX!
  • Melt the chopped chocolate over a double boiler or microwave it in a glass or plastic bowl in 30-second intervals, stirring between intervals so the chocolate does not burn. Allow the chocolate to cool slightly.
  • In a medium bowl, mix 1 cup of the banana batter with the chocolate until well combined. Set aside.
  • Pour the banana batter into the prepared pan.
  • Pour the chocolate batter in the center of the batter and swirl throughout the batter with a spoon to create the marbling effect.
  • Bake 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
  • Allow the loaf to cool in the pan for 5 minutes, then transfer it from the pan to a cooling rack to continue cooling to room temperature.
  • Slice, sprinkle with flaked sea salt and a touch of chili powder.

Making your own vanilla extract is easy too.  Most recipes call for vodka, but I find flavored rums work really well to as do whiskeys. Just make sure to use a good qaulity brand for the smoothest flavor.

VANILLA EXTRACT
6 whole Vanilla Beans
1 cup QUALITY ALCOHOL (Rum is my favorite) of your choice

  • Slice the vanilla beans in half lengthwise with scissors or a knife, leaving a bit intact at the end just to make it pretty. Cut the beans down to fit the height of your jar.
  • Place beans in jar.
  • Cover with alcohol.
  • Screw the lid on tight or cork it and give it a good shake.
  • Place in a cool, dark place for at least 2 months. The longer it sits, the stronger the flavor will be. Be sure and give the jar a shake every week or so.

SALMON TERIYAKI and SALT & VINEGAR CUCUMBERS

SALMON TERIYAKI adapted from JET TILA

SAUCE
2 ounces sake
3 ounces mirin
4 ounces Bragg’s liquid aminos
3 tablespoons (45 grams) sugar
1 tablespoon cornstarch combined with 1 tablespoon water

  • Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisking 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly.
  • Set it aside to use on the salmon and store any leftovers in the refrigerator.

SALMON
2 pounds salmon filets, deboned and scaled
Salt and pepper
2 tablespoons avocado oil
3 scallions, sliced on the bias, for garnish
Steamed white rice, for serving

  • Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper.
  • Heat the oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
  • Cook the other side for another minute.
  • Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce.
  • Tilt the pan around a few times and turn the fish until it’s well coated with the sauce.
  • Serve with rice on the side. 

This quick and easy salad is essentially just a big ol’ bowl of quick-pickled cucumbers, which is exactly why it’s so tasty. It makes a fresh, crunchy and acidic side to any main dish. Assemble it the night before and it will be even more perfect.

SALT & VINEGAR CUCUMBERS

1/4 cup rice wine or white vinegar
2 tablespoons avocado oil
2 teaspoons sugar
1 1/4 teaspoons flaky sea salt, plus more as needed
FRESH ground black pepper
4 medium cucumbers
1/4 cup chopped fresh dill 


  • Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. 
Slice the cucumbers into 1/8-inch-thick rounds.
  • Place them in the bowl, add the dill, and toss to combine.
  • Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld together.
  • Taste and season to taste with more salt and pepper as needed before serving.