Category: RECIPES

LIGHTHOUSE INN LEGENDARY POTATOES ~ BLOG 366.340

Chef Leon “Wally” Walden worked at the Lighthouse Inn for 50 years. He was known for many dishes, but these potatoes in a rich cream sauce topped with golden crumbs were probably one of the most beloved “LEGENDARY” dishes and a local favorite. This recipe was adapted by an America’s Test Kitchen test cook by adding the baking soda to help keep the sauce from breaking. I added the onion powder and sliced onions. They remind me of half mashed and half scalloped – truly one of our family favorites.

LIGHTHOUSE INN (New London, Connecticut) LEGENDARY POTATOES (adapted from Chef Leon Walden)

Prep time 10 minutes
Simmer time 25 minutes
Bake time 20 minutes
Rest time 10 minutes
Total time 1 hour 5 minutes

3 cups half & half
2 1/2 pounds (3-4 potatoes) russet potatoes, peeled and cut into 1/2 inch pieces
1/2 small onion, sliced
1/8 teaspoon baking soda
2 1/4 teaspoons kosher salt
1/2 teaspoon onion powder
1 teaspoon FRESH ground black pepper
11 tablespoons butter
2 ounces FRESHLY ground Parmesan cheese
1 cup panko bread crumbs

  • Whisk together the half and half, baking soda, onion powder, 2 teaspoons of FRESH ground salt and pepper.
  • In a large pot or sauce pan combine 2 1/2 cups of the half & half, potatoes chunks, onion slices, baking soda, onion powder, 2 teaspoons of salt and pepper.
  • Bring to a boil over medium high heat, but immediately lower to a simmer.
  • Simmer for 20-25 minutes until tender. Stir often to avoid sticking and burning.
  • While potatoes are simmering, preheat oven to 375°.
  • Melt 1 tablespoon of butter in 9×13 baking dish. Brush butter up all 4 sides.
  • In a small bowl melt 4 tablespoons butter.
  • Add Parmesan cheese, Panko crumbs, pepper and remaining salt.
  • When potatoes are tender mix in remaining half & half, 6 tablespoons of butter, stirring gently until butter is melted.
  • Arrange potatoes in prepared baking dish.
  • Sprinkle panko mixture evenly over top.
  • Bake 15 to 20 minutes until potatoes are hot, bubbly and browned.
  • Remove potatoes from the oven and cool 10 minutes before serving.

NOTE:

  • Can easily be made in individual ramekins for more elegant presentation.
  • Works well with Gluten Free bread crumbs instead of Panko crumbs.

MEAT LOVERS SAVORY BREAD PUDDING ~ BLOG 366.338

This is a versatile recipe that can be dressed up or down. Change the cheese flavor, change the bread flavors, add seasonings that are special to your family, add or delete proteins…

MEAT LOVERS SAVORY BREAD PUDDING
6 LARGE eggs
2 1/2 cups WHOLE milk
1/2 cup heavy cream
1 1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon ground sage
1/2 teaspoon thyme leaves
1/2 teaspoon celery salt
FRESH ground black pepper
12 cups cubed artisan bread
1 1/2 cups cubed ham steak
1/4 cup chopped onions
1 1/2 cups shredded Swiss cheese
1 1/2 cups sharp cheddar OR pepper jack cheese

  • Preheat oven to 350°.
  • Grease 13×9 baking dish.
  • In a LARGE bowl whisk together the milk, cream, eggs, mustard and seasonings until well blended.
  • Fold in bread cubes, 1 1/4 cup of each cheese, onions and meat. Set aside for 15 minutes to rest.
  • Gently toss bread mixture again and transfer to the prepared baking dish.
  • Top with remaining cheese.
  • Bake uncovered 45-55 minutes until casserole is puffed and center is clean when tested with a butter knife.
  • Rest 10 minutes before serving.

CHICKEN CHILES HOT DISH CASSEROLE ~ BLOG 366.334

This recipe is wonderful for a potluck, family gathering or church social. It’s completely versatile to changes in flavors. Dress it up, dress it down, spice it up… it’s all up to you and your family’s flavor profile. Grams used to call this a “HOT DISH” because of the frozen potatoes it called for in the recipe.

CHICKEN CHILES HOT DISH CASSEROLE

1 cup sour cream
1 cup half-n-half
1 cup chopped onion
4 ounce can green chiles, undrained
FRESH ground salt and black pepper
2 pound package frozen shredded hash brown potatoes
2 1/2 cups rotisserie chicken pieces
2 1/2 cups shredded cheddar cheese
FRESH chopped cilantro for garnish

  • Preheat oven to 350°.
  • In a large bowl combine the sour cream, onion and chiles.
  • Season with FRESH ground salt and black pepper to taste.
  • Fold in the frozen potatoes, chicken pieces and 2 cups of the cheese.
  • Pour the mixture into a greased 13×9 / 3 quart baking dish.
  • Bake 1 1/4 hours uncovered until golden brown.
  • Sprinkle with remaining cheese and return to oven 2-3 minutes JUST until it melts.
  • Serve with chopped cilantro for garnish.

NOTE: This makes a great after holiday meal. I often use cubed ham (after Easter) or turkey pieces (after Thanksgiving) and are a great substitution for the chicken.

PEASANT STEW ~ BLOG 366.333

HAPPY THANKSGIVING! This isn’t today’s meal, but was scrumptious enough that it could be if we weren’t turkey people!

PEASANT STEW

1 + 1 tablespoon butter
1 pound ground beef
1 medium onion, chopped
2 cans fire roasted tomatoes, undrained
4 medium carrots, sliced thin
2 celery stalks, sliced thin
1 medium potato, peeled and cubed
1 1/2 cup homemade broth
1/2 cup uncooked long grain rice
1-2 tablespoon Montreal hamburger seasoning
FRESH ground sea salt and black pepper, to taste

  • In a large dutch oven melt 1 tablespoon butter.
  • Add ground beef and onions.
  • Brown beef and onions until cooked through and beef is completely crumbled.
  • Drain well.
  • Add butter, carrots, celery and potatoes to pot and saute several minutes until starting to soften.
  • Add tomatoes, water and rice.
  • Return meat and onions to pan.
  • Season to taste with Montreal hamburger seasoning and FRESH ground sea salt and black pepper.
  • Bring to a SLOW gentle boil, reduce heat and simmer 15-20 minutes until potatoes and rice are tender.

PEAR WALNUT CRISP ~ BLOG 366.331

Tender fresh pears topped with a crunchy crumb topping make this a favorite fall comfort food. Top it with a scoop of ice cream or a dollop of fresh whipped whip cream to make it extra special.

PEAR WALNUT CRISP adapted from THE KITCHEN IS MY PLAYGROUND

FILLING
6 cups sliced pears (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon QUALITY ground cinnamon

  • Preheat oven to 375°.
  • Core pears and cut lengthwise into 1/2-inch thick slices.
  • Combine pears and lemon juice in a large mixing bowl, tossing to coat well.
  • Combine sugar, cornstarch, and the ground cinnamon in a small bowl until well blended.
  • Sprinkle sugar mixture over pears, tossing to coat all sides.
  • Pour mixture into lightly buttered 2-quart baking dish OR 8X11 baking dish.

TOPPING
1/3 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon QUALITY ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons cold butter, cut in small pieces
1/3 cup old-fashioned oats
1/4 cup coarsely chopped walnuts

  • Whisk together the flour, ground cinnamon, brown sugar, and salt.
  • Cut in the butter pieces until the mixture resembles coarse crumbs.
  • Add oats and chopped walnuts.
  • Sprinkle mixture evenly over the pears.
  • Bake 40 minutes, or until pears are tender and crisp topping is golden brown.
  • Serve warm, at room temperature with a scoop of vanilla ice cream.

NOTES:

  • Instead of plain cinnamon I like to jazz this up with either Apple Pie seasoning or Pumpkin Pie seasoning sometimes.
  • You don’t need to peel the pears unless they have a thick skin, or you just prefer them skinless.

PICKLED PLUM CRUMBLE ~ CRISP ~ BLOG 366.327

PICKLED PLUM CRISP adapted from MOLLY YEH

BUTTER
10 tablespoons UNSALTED butter at room temperature

  • Melt butter in a small saucepan over medium low heat.
  • Increase heat to medium. Stir butter occasionally, scraping the sides and bottom to gather any browned bits and milk solids for 5-7 minutes until golden brown.
  • Pour into a small bowl and allow to cool.
  • When cool, refrigerate until solid.

CRISP
2 pounds plums, pitted and quartered with several mashed
3/4 cups brown sugar
3 tablespoons WONDRA flour
1/2 teaspoon PURE vanilla
1 tablespoon apple cider vinegar

  • Preheat oven to 375°.
  • Butter bottom and sides of 8×8, 9×9 or 10×7 baking dish.
  • In a large mixing bowl toss together brown sugar, flour, vanilla extract, apple cider vinegar, plum pieces and plum mash, mixing until well blended.
  • Transfer mixture to baking dish.

TOPPING
1 cup sifted flour
1/2 teaspoon kosher salt
5 tablespoons brown sugar
1/2 teaspoon PURE almond extract
1/2 teaspoon QUALITY cinnamon
1/2 cup toasted almonds

  • In a medium mixing bowl sift together the flour, salt, cinnamon and brown sugar.
  • Stir in extract.
  • Add browned butter, using your hands to mix in and break up until you have a crumbly mixture resembling coarse sand.
  • Mix in chopped almonds.
  • Sprinkle over plum mixture in baking dish.
  • Bake 45-50 minutes until “jammy” and bubbly and slightly golden.
  • Cool 16 minutes before serving.
  • Serve with vanilla ice cream or FRESH whipped cream.

FALL GO TO SLOW COOKER MEALS ~ BLOG 366.326

I LOVE fall. I also LOVE to cook. BUT, at this time of year I’m often looking for those meals to cook themselves so I can be outside playing. That’s where my slow cooker GO TO recipes come in. I have a handful of recipes that require only a few ingredients from your pantry or freezer, but make the most scrumptious meals in the end. It also helps me clean out the freezer and pantry for a new season as well as being photo ready and company worthy! 😀

Each dinner starts with a protein, enough to feed four people twice over so you have leftovers for another day or a second freezer ready meal for another night. As for the sauce, look to your pantry if you’re not in the mood to make it from scratch.

Most of them pair well with buttered noodles, mashed potatoes or rice and a quick salad or vegetable for a complete meal.

BLACK BEAN SALSA CHICKEN
2 pounds, 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
Ancho chile pepper, to taste
2 cans seasoned black beans, rinsed ad drained
1 LARGE onion, sliced and diced (reserve some for garnish)
16 ounce jar chunky salsa
1-2 cups shredded cheddar cheese

  • Sprinkle onions in the bottom.
  • Generously season chicken thighs with ancho chile pepper, FRESH ground salt and black pepper to taste.
  • Arrange chicken thighs in a single layer in the slow cooker.
  • Top chicken with black beans.
  • Pour salsa over and around chicken.
  • Cook on LOW 3 to 4 hours.
  • Top with cheese and allow it to melt just before serving.
  • Serve chicken with sauce from the slow cooker.

TERIYAKI is one of the MOST popular of Asian chicken flavorings. It is a marinade and yet, also a glaze at the same time that is super popular in many forms on every grocery store shelf. BUT, I find it best made from scratch! The secret is the combination of the mirin with the brown sugar and “soy” sauce base though I substitute the Bragg’s liquid aminos for the soy sauce which has virtually the same flavor and much less sodium.

CHICKEN TERIYAKI OR ORANGE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
21 ounce jar PF CHANG’s or PANDA EXPRESS teriyaki Sauce SEE NOTES FOR HOMEMADE SAUCE

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

NOTES –
HOMEMADE SAUCE:
1/4 cup Bragg’s liquid aminos
2 tablespoons Mirin
1/4 cup brown sugar
1 cloves garlic FINELY minced
Zest and juice of 1 LARGE orange

  • Mix all together, blending well.

CHICKEN TIKKI MASALA
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
12+ ounce jar Tiki Masala Sauce

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

RED OR GREEN CHILE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
1 Vidalia onion, halved and sliced
FRESH ground sea salt and black pepper, to taste
12 ounce can green Chile enchilada sauce OR red enchilada sauce
Lime wedges, shredded Cheddar cheese, chopped cilantro, jalapeno slices, for garnish

  • Arrange onion slices on bottom of slow cooker.
  • Generously season the chicken thighs on both sides with FRESH ground seal and black pepper to taste.
  • Arrange chicken thighs in a single layer over the onions in the slow cooker.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.
  • Shred chicken and mix with sauce from the slow cooker before serving.
  • Serve with warm tortillas and lime wedges as well as your favorite Mexican garnishes.

BUTTERMILK RANCH PORK CHOPS
4 bone-in 1-1/2 inch thick pork chops
FRESH ground sea salt and black pepper, to taste
12 ounce bottle Hidden Valley Ranch Buttermilk dressing

  • Season chops to taste with FRESH ground sea salt and black pepper.
  • Arrange in a single layer in the slow cooker, overlapping as necessary. DO NOT STACK.
  • Add 1 cup of buttermilk ranch dressing.
  • Cook on LOW 4 to 6 hours for shoulder chops or 2 to 2 1/2 hours for loin chops.
  • Remove chops from the slow cooker.
  • Whisk in the remaining dressing and pour over the chops to serve.

TERIYAKI WINGS
3 pounds PLUMP chicken wings
FRESH ground sea salt and black pepper, to taste
21 ounce bottle PF CHANG’s or PANDA EXPRESS teriyaki sauce

  • Generously season wings with FRESH ground seal and black pepper to taste.
  • Add to the slow cooker.
  • Pour sauce over wings, tossing to coat well in sauce.
  • Cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours.

NOTE: If you like them crispy heat your oven broiler to high and remove wings from the slow cooker arranging them in a single layer on a baking sheet. Broil 2 to 3 minutes per side until the skin is brown and crispy. BE CAREFUL NOT TO BURN THEM. The sugars from the sauce will caramelize and burn easily. Return to the slow cooker and toss in the warm teriyaki sauce.

BEEF BARBACOA
3-4 pound flat cut beef brisket, trimmed of most of the fat cap
FRESH ground sea salt and black pepper
8 ounce jar or package mix of prepared Barbacoa sauce

  • Generously season beef with the FRESH ground sea salt and black pepper.
  • Add the beef to the slow cooker.
  • Pour sauce around beef.
  • Cook on LOW 8 to 10 hours. Transfer the beef to a clean cutting board or rimmed baking sheet.
  • When it is cool enough to handle, shred the meat into bite-sized pieces.
  • Return the meat to the slow cooker and stir to combine with sauce.
  • Serve on warm tortillas or on fluffy buns.

NOTE: Barbacoa sauce is NOT always easily found. Your favorite BBQ sauce makes a great alternative for this recipe.

HOT HONEY CORNBREAD ~ BLOG 366.324

HOT HONEY CORNBREAD

  • Preheat oven to 350°.
  • Spray a 10 inch pan with non stick spray.

2 tablespoons butter, melted
3 tablespoon QUALITY honey

  • Whisk butter and honey together.
  • Pour into bottom of prepared pan evenly.

2 cups buttermilk
2 LARGE eggs
1 tablespoon PURE vanilla extract
4 tablespoons butter, melted
2 tablespoons sour cream

  • Whisk together the buttermilk and eggs until smooth in a large bowl.
  • Add vanilla, sour cream and melted butter, whisking until well blended.

2 cups AP flour
2 cups cornmeal
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt

  • Sift together the flour, cornmeal, sugar, baking powder and salt.
  • Gradually whisk into the large bowl of wet ingredients.
  • Pour on top of honey butter mixture and spread smooth.
  • Bake 20 minutes or cooked through.
  • Cool 5 minutes before inverting onto platter.
  • Serve immediately with honey butter.

HONEY BUTTER
4 tablespoons butter, softened
6 tablespoons QUALITY honey

  • Whisk together in small ramekin for serving with cornbread.

NOTE: HEINZ has a variety of infused honeys that can seriously amp up the flavor of this bread.

PARMESAN ROASTED GREEN BEANS ~ BLOG 366.320

PARMESAN ROASTED GREEN BEANS
Adapted from I WASH YOU DRY

1 1/2 pounds green beans, fresh & trimmed
1 tablespoon avocado oil
1/3 cup Parmesan cheese, FRESH & FINELY grated
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Preheat oven to 425°.
  • Lightly coat a baking sheet with non-stick spray and set aside.
  • In a large bowl toss the green beans in the oil.
  • Add the Parmesan cheese, garlic powder, salt and pepper, stirring to coat.
  • Spread in an even layer on the baking sheet and bake for 15 minutes.
  • Use a spatula to flip the green beans and continue cooking another 10 minutes, until tender.

PORK MEDALLIONS with ONION GRAVY ~ BLOG 366.319

PORK MEDALLIONS with ONION GRAVY serves 4

Tender pork medallions topped with a savory caramelized onion brown gravy and served over fluffy mashed potatoes makes a satisfying yet easy meal for any night of the week.

PORK
1 pound pork tenderloin, sliced into 1-inch thick medallions
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

  • Season the pork medallions with salt and pepper on both sides.
  • Heat oil in a large skillet over medium-high heat.
  • Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly.
  • Transfer to a plate and cover them with foil to keep them warm.

GRAVY
2 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon WONDRA
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
FRESH ground sea salt and black pepper, to taste

  • In the same skillet, melt the butter over medium heat.
  • Add the thinly sliced onion and cook 8-10 minutes until they are soft and caramelized.
  • Add the minced garlic to the skillet and cook until fragrant, about 30 seconds.

  • Sprinkle the WONDRA over the onions and garlic, stirring constantly for 2 minutes until golden.

  • Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
  • Stir in the Worcestershire sauce and dried thyme.
  • Adjust seasoning to taste.
  • Allow the sauce to simmer2-3 minutes until it thickens.
  • Return the pork medallions to the skillet, turning to coat in the gravy.
  • Cook until pork is well-coated and cooked through.
  • Serve over mashed potatoes.


NOTES: This recipe was written to conserve washing dishes, but I like to use 2 separate skillets. I start to onions first and coordinate so they finish at the same time.

PEANUT BUTTER BREAD ~ BLOG 366.317

I found another antique vintage recipe worth the time and effort to decipher the old card and recreate. On the card is the printed name of Vonnie McGinnis in the bottom right corner, but I can’t find any reference to her anywhere. It’s rare that I actually get a name to go with the recipe so I wish I could have found information on her. From the appearance of the card I’d say it’s from the 1940’s or 1950’s.

PEANUT BUTTER BREAD

TOPPING
2 tablespoons butter, softened to room temperature
4 tablespoons brown sugar
1/3-1/2 cup Planters dry roasted, salted peanuts (this is a preferred choice as the card only said “peanuts”)
1 tablespoon water

  • Preheat oven to 350°.
  • Spread butter into the bottom of bread loaf pan.
  • Evenly sprinkle the brown sugar over the butter.
  • Chop peanuts to desired consistency.
  • Evenly sprinkle the chopped peanuts over the brown sugar.
  • Sprinkle the water on top of the peanuts.
  • Set aside.

BATTER
1 LARGE egg
1 cup brown sugar
2 tablespoons butter, softened
2 tablespoons creamy peanut butter
1 cup sour milk (making sour milk)
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

  • Beat egg and add sugar gradually until well blended.
  • Add butter and peanut butter.
  • Add milk, stirring until smooth.
  • Sift together the flour, baking soda, baking powder and salt.
  • Gradually stir in flour mixture until well blended.
  • Bake 1 hour until toothpick comes out clean. I start checking it at 45 minutes to make sure it doesn’t burn.
  • Cool a few minutes before inverting on a serving platter.
  • Enjoy.

NOTES: After making the recipe “as written” I’ve decided that melting the butter and “painting” it all the way up the sides of a DEEP loaf pan is best as it rises quite a bit.

The recipe was absolutely delicious, but the “glaze” part was quite dry and came close to burning on the bottom. So, now I make the cake in reverse usually and added this RICH AND CREAMY peanut butter glaze. This really makes a simple dessert quite elegant.

PEANUT BUTTER GLAZE

½ cup JIF creamy peanut butter
1½ cup powdered sugar
1 1/2 teaspoons PURE vanilla extract
6-8 tablespoons WHOLE milk or half-n-half

  • Combine the peanut butter, powdered sugar, and vanilla in a large bowl and beat with an electric mixer until smooth and creamy.
  • Slowly add the milk one tablespoon at a time, beating continuously until you reach the desired consistency. We like it fairly thin.
  • Drizzle the glaze over the COMPLETELY cooled cake.

PECAN PIE BROWNIE BOMBS ~ BLOG 366.313

Here’s another FACEBOOK recipe that was actually a success. I altered very little.

GOOEY PECAN PIE BROWNIE BOMBS

BROWNIES
1 recipe for an 8×8 pan of brownies, prepared without nuts (box mix or homemade)
LET COOL COMPLETELY.

PECAN PIE FILLING
2/3 cup chopped pecans or Walnuts, plus more for garnish (optional)
1 egg
1 & 3/4 tablespoons granulated sugar
1/3 cup Corn Syrup
1 tablespoon unsalted butter, melted and cooled
Pinch of salt

  • Preheat your oven to 350°.
  • Grease a 6-inch baking dish with cooking spray and add the chopped pecans.
  • In a small bowl, whisk together the egg, sugar, Karo Corn Syrup, melted butter, and a pinch of salt.
  • Pour this mixture over the pecans in the baking dish.
  • Tap the baking dish a couple of times on the counter to allow the pecans to rise to the top.
  • Bake for 20 minutes, until the center of the pecan filling is very slightly jiggly.
  • LET COOL COMPLETELY.

ASSEMBLY

  • Cut the hard edges off the brownies and discard them.
  • Cut the brownies into 16 even pieces.
  • In the palm of your hand, flatten a brownie piece and place about 1 teaspoon of the pecan pie filling in the center.
  • Wrap the edges of the brownie around the filling, rolling it into a ball and ensuring all the filling is covered.
  • Place the brownie bombs on a parchment paper-lined sheet tray.
  • Refrigerate for 1 hour to set.

FINISHING TOUCH
1 package chocolate almond bark, melted
chopped pecans for garnish

  • Dip each brownie bomb into the melted almond bark, allowing any excess to drip off.
  • Place the dipped brownie bombs back onto the parchment-lined sheet tray.
  • Immediately sprinkle additional chopped pecans on top, if desired.
  • Repeat for each brownie bomb.
  • Place the tray in the fridge for 5 minutes to harden the chocolate coating.
  • Serve and Enjoy.