Category: RECIPES

BLUEBERRY LIME NO BAKE CHEESECAKE

BLUEBERRY LIME NO BAKE CHEESECAKE
CRUST
1 3/4 cups graham cracker crumbs
1/2 teaspoon ground ginger
1/4 cup packed brown sugar
1/3 cup unsalted butter, melted

  • Stir together the graham crackers, ginger and brown sugar.
  • Add the melted buttered mix until well blended.
  • Press the crumbs firmly into bottom of a 9 inch springform pan.
  • Place in refrigerator while you prepare the sauce and cheesecake.

SAUCE
1 1/2 cups WILD blueberries
1/8 cup sugar
1 tablespoon water

  • Stir together the blueberries, sugar and water in a medium saucepan.
  • Cook over 5 medium heat 5 minutes until berries break down.
  • Use an immersion blender to blend well.
  • Pour entire mixture through a sieve into a clean sauce pan.
  • Cook a few minutes on medium heat until mixture thickens slightly.
  • Cool in refrigerator also while preparing cheesecake.

CHEESECAKE
3/4 cup heavy whipping cream
2-8 ounce cream cheese, softened at room temperature
1/3 cup sugar
1 tablespoon lime zest
2 tablespoons powdered sugar
1 teaspoon PURE vanilla
2 teaspoons FRESH, FINELY grated ginger

  • Whip whipping cream 2-3 minutes in the bowl of a stand mixer bowl until stiff peaks form.
  • Transfer whipped cream to a clean bowl and refrigerate.
  • Add cream cheese and sugar to stand mixer bowl.
  • Mix on medium 2-3 minutes until creamy and smooth.
  • Add line zest, powdered sugar, vanilla and fresh ginger, mixing 1-2 minutes until fully incorporated.
  • GENTLY (so as not to deflate the whipped cream) fold in one third of the whipped cream with a spatula to lighten the cream cheese.
  • GENTLY fold in remaining whipped cream until ALMOST fully incorporated.
  • Pour over chilled crust and smooth out evenly.
  • Drop several spoonfuls of blueberry sauce over cheesecake.
  • Using a thin knife or wooden skewer, swirl sauce into cheesecake.
  • Chill at least 2 hours before serving.

LIME WHIPPED CREAM
1 cup heavy whipping cream
2 teaspoons lime zest
1 teaspoon powdered sugar

  • Whip the whipping cream on high 3 minutes until stiff peaks form.
  • Add the lime zest and powdered sugar, whipping until incorporated.
  • Serve the cheesecake with a dollop of whipped cream and a drizzle of blueberry sauce.

NOTE:

  • Using a copper mixing bowl and beaters that have been chilled in the freezer make a for quicker whipping and fluffier whipped cream.
  • Blackberries substitute really well also.

VESUVIO CHICKEN

This classic Italian dish looks extravagant, but is a relatively easy one pan meal AND yet looks and tastes like you worked all day on it.

CHICKEN VESUVIO

1/4 cup WONDRA flour
2 thin chicken steaks
2 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black better, to taste
3/4 pound baby potatoes, peeled and quartered
2 cloves garlic, minced
1 tablespoon FRESH chopped thyme leaves or oregano
1 teaspoon FRESH chopped rosemary leaves
1 cup chicken broth
1/4 cup dry white wine
1 can Le Seur peas, drained
2 tablespoons unsalted butter, COLD and DICED
Juice of 1 lemon

  • Generously season chicken steaks with FRESH ground sea salt and black pepper.
  • Add flour to shallow bowl.
  • Heat 1 tablespoon of the oil in a skillet over medium-high heat.
  • Dredge chicken steaks in flour, shaking off excess, and add to hot oil.
  • Sear chicken 2-3 minutes per side.
  • Transfer to plate and keep warm.
  • Heat remaining oil in skillet.
  • Add potatoes, sautéing 7-8 minutes until cooked through and edges are crispy.
  • Stir in garlic and herbs, seasoning with FRESH ground sea salt and black pepper to taste, sautéing until fragrant.
  • Add wine, scraping up bits from bottom of pan to mix.
  • Add broth and simmer 10 minutes until slightly thickened.
  • Return chicken to pan, reduce heat and simmer 5 minutes until chicken is well coated and cooked through.
  • With a slotted spoon remove chicken and potatoes to plate and tent to keep warm.
  • Off heat stir in lemon juice and COLD butter until smooth.
  • Fold in peas and serve over chicken steaks.

ZESTY GARLIC GREEN BEANS

ZESTY GARLIC GREEN BEANS serves 8-10
2 tablespoons oil from oil packed sun-dried tomatoes
1 cup sliced Vidalia sweet onion
1/2 cup chopped or julienned sun dried tomatoes
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
Juice of 1 lemon
2-16 ounce packages french style green beans

  • Heat oil in a large dutch oven over medium-high heat.
  • Add onion, sautéing 2-3 minutes until tender.
  • Add tomatoes, garlic, lemon juice, salt and pepper, cooking 2-3 minutes longer.
  • Stir in frozen green beans, cook, simmer 7-9 minutes.
  • Uncover and continue to simmer 2-3 minutes until the liquid is mostly evaporated.

CHILI LIME CHICKEN WINGS

Okay, this sounds like a strangely weird combination of ingredients, but guess what? They work together REALLY well! These go fast and are asked for often so indulge yourself and enjoy!

CHILI LIME CHICKEN WINGS
2 1/2 pounds whole chicken wings or thighs
1 cup PURE maple syrup
2/3 cup chili sauce
Juice of lime juice
FRESH ground sea salt and black pepper, to taste
2 teaspoons paprika
Neutral oil for frying
1 bunch green onions, sliced

  • In a large sauce pan whisk together the maple syrup, chili sauce and lime juice.
  • Bring to a SLOW boil.
  • Reduce heat to simmer and cook 30-45 minutes until reduced and sticky thick.
  • Combine the flour, paprika, salt and pepper in a ziplock bag.
  • Add chicken pieces, tossing to coat, shaking off excess.
  • Heat oil in dutch oven to 375°.
  • Fry chicken pieces 6-8 minutes until cooked through. DO NOT CROWD THE PAN!!!!
  • Drain chicken pieces on paper toweling.
  • Transfer chicken to a large shallow baking dish and pour sauce over, turning chicken pieces to coat well.
  • Garnish with green onions and lime wedges.
  • Serve immediately.

NOTE: I often use a stick of butter or crisco and fry the chicken pieces like grams taught me – cooking on one side until the bleed and then turning them for the same amount of time on the other side.

SOUR APPLE SLAW

SOUR APPLE SLAW adapted from Michael Twitty
8 cups shredded green cabbage
1 1/2 teaspoons salt
3 Granny Smith apples, julienned
1 bunch green green onions, sliced
1/4 cup apple cider vinegar
2 tablespoons PURE maple syrup
FRESH ground sea salt and black pepper
1 tablespoon sugar
1 tablespoon FRESH chopped tarragon
1 tablespoon FRESH chopped Italian flat leaf parsley

  • Toss cabbage and salt together.
  • Let stand in a colander over a large bowl for 30 minutes.
  • After 30 minutes submerge cabbage in COLD water. Drain and pat dry.
  • Whisk vinegar, maple syrup, sugar, salt and pepper together.
  • Toss cabbage, apple pieces, herbs and green onion slices together.
  • Drizzle dressing over cabbage mix and toss well.
  • Chill for several hours.
  • Toss again before serving.

ITALIAN CHICKEN & RICE

This is a one-pot Italian version of the Spanish Arroz con Pollo. Annatto powder is the spice responsible for the beautiful orange red color. Annatto power is is ground from Achitoe tree seeds AKA poor man’s saffron. If you can’t find it at your local grocer, try an Asian or Latin market.

ITALIAN CHICKEN & RICE
1 tablespoon avocado oil
4 chicken boneless and skinless breasts
FRESH ground sea salt and black pepper
3 cloves garlic, minced
1 LARGE shallot, thinly sliced
2 cups long grain white rice
1/2 cup tomato sauce
2 1/2 cups chicken stock
1/2 teaspoon annatto powder OR a few threads of saffron
1 tablespoon FRESH chopped thyme
1 tablespoon flat leaf Italian Parsley

  • Heat the oil in a dutch oven over medium high heat.
  • GENEROUSLY season the chicken breasts FRESH ground sea salt and black pepper.
  • Sear chicken 2 minutes per side.
  • Set chicken aside on a plate.
  • Add shallots to dutch oven, sautéing 2-3 minutes until softened.
  • Stir in rice, toasting it 1-2 minutes.
  • Stir in tomato sauce, chicken stock, annatto powder and generously season with
  • FRESH ground sea salt and black pepper.
  • Nestle chicken breasts into rice mixture.
  • Cover and simmer 25-30 minutes, until the water is absorbed and the rice is cooked through.
  • Let stand 10 minutes.
  • FLUFF and serve.

NOTES: This can also be baked in a 350° oven for 1 hour.

BACON CHEESEBURGER SLIDERS

BACON CHEESEBURGER SLIDERS

A slightly sweet and garlicky glaze on these Hawaiian Roll Bacon Cheeseburger Sliders makes the best slider recipe! We’re always looking for easy ground beef recipes and these easy sliders take a burger to the next level.

1 package of 12 pack King’s Hawaiian roll sliders
4-6 slices bacon, diced
1 pound lean ground beef
1/3 cup diced red onion
FRESH ground sea salt and black pepper
1/2 teaspoon dry mustard (optional)
1/2 cup shredded sharp cheddar cheese
6 slices sharp cheddar cheese
3 tablespoons butter melted
1 tablespoon brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 tablespoons sesame seeds (optional)

  • Preheat oven to 350°.
  • Slice entire package of rolls (do not separate) in half and toast bottoms in broiler for 1-2 minutes.
  • Cook bacon until crisp.
  • Remove bacon pieces to paper toweling to drain.
  • Brown ground beef and onions in bacon drippings and then drain WELL.
  • Return meat mixture to the pan and lower heat to low.
  • Season with salt, pepper and dry mustard if using.
  • Stir in shredded cheese for 1 minute.

  • Sprinkle bacon on top.
  • Add slices of cheddar cheese and replace top half of rolls.
  • Melt butter and stir in brown sugar, onion and garlic powders.
  • Spoon or brush over the tops of the sliders.
  • Sprinkle with sesame seeds if using.
  • Bake for 10 – 15 minutes until rolls are lightly browned and cheese is melted.
  • Serve warm and enjoy!


SHRIMP PAD THAI

This recipe is the PERFECT downsized recipe for 2! This flavor combination offers a complex salty AND sweet yet spicy AND pungent flavor with just enough acidity from the lime for balance in the sauce. Add in the sauteed shrimp, the scrambled egg, salty peanuts and crunchy bean sprouts and scallions that balance out the texture and flavors for a complete meal.

SHRIMP PAD THAI
SAUCE
2 LARGE limes, juiced, about 3 +/- tablespoons
3 tablespoons water
2 1/2 tablespoons packed dark brown sugar
2 tablespoons fish sauce
1 1/2 tablespoons avocado oil (or other neutral oil)
3 teaspoons rice vinegar (I often use seasoned – flavor of choice)
1/8 teaspoon cayenne pepper

  • Whisk all together and set aside.

NOODLES & SHRIMP
4 ounces WIDE rice noodles
1/2 pound medium shrimp, peeled, deveined and tails removed
2 tablespoons avocado oil
1 shallot, minced
2-3 cloves garlic, minced
1 LARGE egg, lightly beaten
1 cup bean sprouts
2 tablespoons crushed dry roasted peanuts
2 tablespoons FRESH chopped cilantro (for garnish – optional)

  • Bring 4 quarts of water to boil.Remove from heat, add rice noodles and let stand 10 minutes until noodles are tender. Drain noodles and set aside.
  • Pat shrimp dry.
  • Heat 1 tablespoon of the oil in skillet over medium-high heat.
  • Add shrimp and a pinch of salt, sauteing 2-3 minutes until shrimp are opaque.
  • Transfer to a plate.
  • Add remaining oil to skillet.
  • When oil is shimmering add shallots and garlic, sauteing until light golden brown.
  • Add in egg and cook 20-30 seconds until scrambled.
  • Add noodles, tossing to mix.
  • Add sauce, tossing continually to coat for 1-2 minutes until well blended and coated in sauce.
  • Add bean sprouts, peanuts, scallions and shrimp, tossing to coat.
  • Serve immediately.

NOTE: As a quick cheat I use pre-prepared yakisoba noodles from my butcher to replace the rice noodles.

TOMATO SCALLOPED POTATOES

This is another 1930’s-40’s recipe box find written in a stenographer’s shorthand and old cursive on old yellowed scrap paper. It took me a bit to decipher it, but it was well worth it. 😀

TOMATO SCALLOPED POTATOES
1/2 cup chopped onion I used 2 shallots
2 tablespoons butter I used herbed butter
2 tablespoons flour I used WONDRA which is extra fine
1 teaspoon paprika
1/2 teaspoon salt I used FRESH ground, to taste
1/8 teaspoon pepper I used FRESH ground, to taste
1 cup water I used chicken broth
8 ounce can diced tomatoes I used a 14 ounce can
2 chicken bouillon cubes I only used 1 since I was using broth
5 cups peeled sliced potatoes I used tricolor baby potatoes

  • Preheat oven to 400°.
  • Melt butter in large skillet over medium heat.
  • Add onions and saute 2-3 minutes until soft.
  • Sprinkle with flour, paprika, salt and pepper, blending well.
  • Add water, tomatoes and bouillon cubes, simmering over medium heat until thickens.
  • Spray 2 quart casserole with non-stick spray.
  • Layer 2/3 of the potatoes loosely on the bottom
  • Sprinkle with a fine flour and some FRESH ground sea salt and black pepper.
  • Top with half of the tomato mixture followed by the layer of thin baby Swiss cheese slices.
  • Follow with remaining tomato sauce mixture over top.
  • Bake 1 hour or until cooked through and tender.

NOTES:

  • I have made a few changes that are indicated in red above and find they are tastier than ever.
  • I also use herbed butter cubes for additional flavor, usually rosemary or tarragon.
  • I also added a layer of ULTRA thin sliced baby Swiss cheese under the last layer of potatoes.

P3 ~ PISTACHIO PLUM PLATZ

Anyone remember the old nightclub on the show Charmed? That is what inspired me to name this wonderful German Platz aka coffee cake.

P3 ~ PISTACHIO PLUM PLATZ
CAKE
2 1/2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter,SOFTENED
2 LARGE eggs, lightly beaten
1/2 cup WHOLE milk
1 teaspoon PURE vanilla
3 LARGE black plums, sliced

  • Preheat oven to 350°.
  • Spray shallow baking dish(es) with non-stick cooking spray.
  • Whisk together the flour, sugar, baking powder and salt.
  • Add the softened butter with a pastry cutter or using gloved hands (my preference) until mixture is like coarse crumbs.
  • Stream in eggs, milk and vanilla until well combined. Be sure to scrape down sides with a spatula to incorporate all the dry mixture. Mixture will be thicker and possibly lumpy JUST like it should be 😀
  • Pour batter into prepared pan and smooth out evenly.
  • Place plums slightly overlapped on top of batter. Set aside and make crumb topping.

CRUMB TOPPING
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup flour
1/4 teaspoon baking powder
3/4 cup crushed roasted with salt pistachios

  • Mix all together using your hands again until it resembles coarse crumbs.
  • Distribute topping evenly over top of plums.
  • Bake 35-40 minutes or until fruit is soft and cake is cooked through.

NOTES: Other fruits that substitute well are peaches, cherries or nectarines .

PARSLEY, SAGE, ROSEMARY & THYME ROAST CHICKEN

Every now and then I crave an old fashioned roast chicken, you know, like grandma used to make. Well, that’s easier said than done. Do you know how hard it is to find a decently priced WHOLE chicken these days? A few weeks ago my butcher actually had some gorgeous whole chickens and they were priced reasonably too.

PARSLEY, SAGE, ROSEMARY & THYME ROAST CHICKEN
4 pound WHOLE chicken
6 tablespoons avocado oil (or other neutral flavored oil)
1 teaspoon red pepper flakes
2 tablespoons FRESH chopped Italian Parsley
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped Rosemary leaves
1 tablespoon FRESH chopped sage
1 LARGE lemon, quartered
1 bulb garlic, cloved
1 Vidalia onion, peeled and cut into wedges
3 large carrots, peeled and cut into rustic chunks
2 pounds baby Yukon potatoes, halved
FRESH ground sea salt and black pepper

  • Preheat oven to 300°.
  • Whisk the chopped herbs into 3 tablespoons of the oil.
  • Rub chicken inside and out with herb oil mixture.
  • Place lemon pieces and garlic cloves into the chicken cavity.
  • Tie legs together with kitchen twine.
  • Roast and baste every 30 minutes for the first hour.
  • Add veggies at the beginning of the second hour.
  • Whisk FRESH ground sea salt and black pepper into remaining oil and toss with onions, carrots and potatoes.
  • Baste ever 20 minutes for the next two hours or until chicken is cooked through and the skin is a crisp golden brown.
  • Rest 10 minutes before carving.

SWEET & SOUR BROWN BEANS

This is one of the recipes I found in a recent vintage recipe box find. The recipe box dates back to the 1930’s or 40’s and the recipe is a very yellowed scrap of newspaper with no date, but based on the World War II Russian newspapers I found used as wall insulation of one of our old houses I’d say this scrap is also that old!

The Swedish brown bean is a relatively small pale brownish colored bean known for being extremely tender with a nutty flavor that holds together well, even through extended cooking.

SWEET AND SOUR BROWN BEANS
2 cups Swedish Brown Beans
4 cups water
1 1/2 teaspoons salt
1/2 brown sugar or molasses (or half of each 😀 )
1/2 cup brown sugar
1/2 cup vinegar (I use apple cider vinegar for more flavor)

  • Wash beans.
  • Cover with water and let stand overnight OR bring beans and water to a SLOW boil, boiling for 2 minutes. Cover and let stand 1 hour.
  • Add salt, recover and bring to a simmer for 2 hours or until tender and most of the water has cooked away. You may need to add a bit more water as they simmer.
  • Stir in brown sugar, molasses and vinegar and SLOW simmer uncovered 15 minutes more.

NOTES:

If Swedish brown beans are hard to find in your area, pinto beans make an adequate stand-in for this Scandinavian native bean.