Category: RECIPES

SAVORY CHICKEN BREAD

The picture could be better, but the flavor of this light and airy bread was fantastic. It makes a wonderful slice of toast also.

SAVORY CHICKEN BREAD

1 tablespoon sugar
1/4 ounce package active dry yeast
3/4 teaspoon poultry seasoning
1/4 teaspoon sea salt
1/4 teaspoon celery salt
1/4 teaspoon black pepper
2 1/2 – 3 cups all purpose flour
2 tablespoons butter, cubed
3 green onions, minced
7 ounces homemade chicken bone broth
1 LARGE egg, room temperature

  • In a large bowl combine the sugar, yeast, seasonings and 2 cups of the flour.
  • Create a well in the center of the dry ingredients and set aside.
  • In a small sauce pan heat the butter over medium high heat.
  • Add onions, stirring to cook until tender.
  • Add broth and stir to mix until you reach 120-130.
  • Add to dry ingredients and beat on medium 2 minutes.
  • Stir in enough of the remaining flour to for a soft dough. The dough will be sticky, but that’s okay.
  • Turn dough out onto a well floured surface and knead 5-7 minutes until smooth and elastic.
  • Place in a greased bowl, turning to coat.
  • Cover with a towel and place in a warm place to rise until doubled, about 1 hour.
  • Punch down dough on a floured surface and shape into a loaf.
  • Place in a greased loaf pan seam side down.
  • Cover with towel and place in warm place to rise again until doubled, 30-60 minutes.
  • Preheat oven to 375°.
  • Bake 18-22 minutes until golden.
  • Remove from oven and cool on wire racks.

SPICY HONEY RIBS

SPICY HONEY RIBS
3 pounds baby back ribs
FRESH ground sea salt and black pepper
1 cup honey
1/4 cup Bragg’s liquid aminos
1/4 cup Dijon mustard (optional – see notes)
5 tablespoons Sriracha sauce
2 teaspoons ground ginger
2 limes, juiced

  • Preheat oven to 325°.
  • Remove the membrane from the back side of the ribs.
  • Generously season ribs all over with FRESH ground sea salt and black pepper.
  • Wrap each rack of ribs in heavy duty aluminum foil.
  • Place on rimmed baking sheet and bake 2 1/2-3 hours until meat is tender.
  • While ribs are cooking whisk together the remaining ingredients in a small saucepan.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes until sauce is reduced by half.
  • When you remove the ribs from the oven, move the oven rack to the top and rack 6-8 inches from the broiler.
  • Preheat oven to broil.
  • Open foil and place ribs bone side down.
  • Generously brush ribs with sauce.
  • Broil 3 minutes.
  • Generously brush ribs again with sauce.
  • Broil 2-3 minutes more.
  • Serve with remaining sauce.

NOTES: I’m deathly allergic to mustard so I substitute Jalapeno ketchup for the mustard and omit the Sriracha sauce.

ROSEMARY THYME BUTTER SAUCE CHICKEN

ROSEMARY THYME BUTTER SAUCE CHICKEN
2 boneless, skinless chicken breasts or tenders equivalent
1 + 1 + 1 tablespoons butter
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon FRESH minced rosemary
1 tablespoon FRESH thyme leaves
3/4 cup diced sweet onions
2 cloves garlic, minced
1 cup SMALL diced carrots
1 cup SMALL diced YUKON potatoes (turnips make a great substitution)

  • Melt 1 tablespoon butter in skillet over medium heat.
  • Sear chicken 2-3 minutes per side until cooked through.
  • Transfer to plate and keep warm.
  • Add another tablespoon of butter to pan.
  • When melted add in onions, carrots and potatoes.
  • Season with FRESH ground salt and pepper, stirring and cooking 5-7 minutes until softened.
  • Add wine to the skillet, scraping bottom to loosen the seared bits.
  • Add cream and bring to SLOW, LOW boil.
  • Reduce heat and cook until sauce slightly thickens.
  • Add in rosemary and stir to coat.
  • Add in remaining better, stirring until smooth.

CREAMY LEMON CHICKEN SOUP

Need a FRESH start to the new year?  Try this soup full of tender chicken, crunchy snap peas and a tangy lemon bite to wake up your senses.

LEMON CHICKEN CREAMY SOUP
3 tablespoons butter
3 tablespoons WONDRA flour
3/4 cup small diced red onion
2 1/2 cups chicken bone broth
Juice of 2 LARGE lemons
2 cups diced rotisserie chicken
1 1/2 cups trimmed and halved sugar snap peas
1 tablespoon FRESH chopped Italian leaf parsley
1 tablespoon FRESH chopped rosemary
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons heavy whipping cream

  • Melt butter in sauce pan over medium-high heat.
  • Add onions, sauteing 2-3 minutes until soft.
  • Sprinkle with flour and stir well until smooth.
  • Add lemon juice and broth gradually.
  • Generously season with FRESH ground sea salt and black pepper.
  • Bring to a boil, reduce heat and simmer 10 minutes until it begins to thicken.
  • Stir in chicken and peas, simmering another 5 minutes until chicken is warmed through and peas are crisp-tender.
  • Reduce heat to low and stir in cream, simmering just until the cream is blended in and heated through.
  • Season to taste.
  • Serve immediately.

NOTE: I like to serve it with my Savory Chicken Bread 😀 That recipe will post tomorrow.

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN

I recently caught an episode of The Kitchen and instantly fell in love with this recipe from Geoffrey Zakarian. Turnips are one of the MOST under utilized vegetables in my opinion.

I did make a couple of changes due to allergies and likes, but it is AWESOME! The pork doesn’t appear seared in the picture, but it is – maybe too much flash too close! 😀 Turns out hubby doesn’t care for cooked turnips, though he loves them raw with salt, but I LOVED it!

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN serves 4

1 teaspoon ground cumin
1 teaspoon garlic salt 
1 teaspoon dried oregano 
8 thin bone-in pork chops 
FRESH ground sea salt and tri-color pepper
2 tablespoons avocado oil 
3 green onions, minced 
2 cloves garlic, minced 
1 cup turnip dice (1/4-inch), tops reserved (see note)
1/2 cup white wine 
1 cup chicken stock 
2 tablespoons unsalted butter 
1/2 teaspoon fresh tarragon or rosemary, minced 
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish 

  • Combine the cumin, garlic salt, and oregano in a small bowl.
  • Sprinkle the pork chops on all sides with salt and pepper, followed by the rub.
  • In a large saute pan, heat the oil over high heat, then turn down to medium.
  • Add the pork medallions and sear until caramelized on one side, 2-3 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 150°, 2-3 more minutes.
  • Remove the pork and set aside covered with foil to rest.
  • Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes.
  • Add the turnips and cook, stirring to coat the vegetables, for 1 minute.
  • Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan.
  • Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes.
  • Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and tarragon.
  • Return the pork and any accumulated juices to the pan, turning to coat the pork chops.
  • Remove from the heat and top with the Parmesan cheese.
  • Divide among plates and garnish.

NOTE: Turnips in the stores around here are already trimmed of their tops so I substituted chiffonaded spinach leaves.

LEMON PEPPER CHICKEN WINGS (AIR FRYER)

Using the air fryer to make these chicken wings is, in my opinion, THE best way to prepare them. They are PERFECTLY seasoned, SUPER crisp, salty, peppery and garlicky ALL at the same time! They have crisp salty skins with a hint of garlic, lemon and pepper in EVERY bite. These are seasoned to perfection and cook so fast with no marinating required!

LEMON PEPPER CHICKEN WINGS (AIR FRYER) serves 4

1 pound chicken wing drummettes
2 tablespoons avocado oil
1 tablespoon Frank’s Original hot sauce
2 teaspoon garlic salt
1 teaspoon lemon pepper
1 teaspoon paprika
1 teaspoon Hidden Valley ranch powder

  • Thoroughly pat dry chicken wings with paper towels and place in a mixing bowl.

  • Whisk together the hot sauce and avocado oil.
  • Toss to coat in oil and hot sauce mixture.
  • Sprinkle with garlic salt, lemon pepper and ranch seasoning.
  • Toss to evenly coat with seasoning.

  • Place on air frying basket, spacing evenly and air fry at 400˚ for 7 minutes per side, a total of 14 minutes, or until chicken wings are crisp and golden brown on the outside.
  • Serve with a side of your favorite ranch or bleu cheese dressing.  We use Bob’s Big Boy.

BROILED LOBSTER TAILS

We were gifted with a fantastic OMAHA STEAKS box of Sirloins and Lobster tails for Christmas. We ate 2 of the steaks for Christmas Eve and saved the other 2 and Lobster tails for New Year’s eve and day.  What a great way to finish a horrific year and start the new one.  Thank you so much Brent and Dawn 😀 we really enjoyed our gift!

This is a simple recipe, but as my FIL always said, sometimes simple is the best way to bring out the even better flavors!

BROILED LOBSTER TAILS

2 Lobster tails
4 tablespoons butter
FRESH ground sea salt and black pepper
1 LARGE lemon, cut into wedges

  • Preheat broiler, position top rack 3-4 inches from heat source or preheat grill to medium.
  • Butterfly tails by cutting down through middle of hard shell with a sharp knife. Cut through flesh but not underside membrane.
  • Hold tail in both hands and open flat.
  • Brush lightly with melted butter.
  • Season with FRESH ground sea salt and black pepper.
  • Place lobster tails on sheet pan wrapped in foil shell side down.
  • Broil for 6-7 minutes.

NOTE: For grilling, place flesh side down on grill and cook for 7-9 minutes, flipping when necessary if flare up occurs.

BLOODY MARY SHRIMP COCKTAIL

BLOODY MARY SHRIMP COCKTAIL adapted from Ree @ Pioneer Woman
1 cup jalapeno ketchup
1 teaspoon prepared horseradish 
1 teaspoon Worcestershire sauce 
1/2 teaspoon Bragg’s liquid aminos 
1/2 tablespoon vodka 
1/2 lemon, zested and juiced 
FRESH ground sea salt & black pepper 
16 peeled, de-veined and cooked extra-large shrimp (about 1 pound), tails on
1/2 celery stalk, finely diced, plus 16 small celery stalks with leaves, for garnish (optional)

  • Mix together the ketchup, horseradish, Worcestershire sauce, liquid aminos, vodka lemon zest and lemon juice.
  • Season with salt and pepper.
  • Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery.
  • Place a celery stalk with leaves into each glass.

CHOCOLATE CARAMEL BANANA BUCHE DE NOEL

I went super simple on this, but you can get as carried away with decorations as you want. This cake is great, FULL of flavor even without the ganache! I also made half of the recipe for just the 2 of us so it was more of a twig or branch than a log, but didn’t impact the flavor 🙂

CHOCOLATE CARAMEL BANANA BUCHE DE NOEL

CAKE
1 cup cake flour
1/4 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon PURE vanilla extract
3 egg whites
1 tablespoon confectioners’ sugar

  • Preheat oven to 375°.
  • Spray a 15-in. x 10-in. x 1-in. baking pan with non stick cooking spray; line with parchment paper and spray the top of the parchment paper with non stick cooking spray; set aside.
  • Sift together the flour, cocoa, baking soda, salt and baking powder. Set aside.
  • In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana and vanilla.
  • In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
  • To the egg whites gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
  • Add flour mixture to banana mixture; mix gently until combined.
  • Fold in egg white mixture.
  • Spread into the prepared pan.
  • Bake for 10-12 minutes or until cake springs back when lightly touched.
  • Cool 5 minutes; run a knife around the edges to loosen.
  • Turn cake onto a kitchen towel dusted with confectioners sugar.
  • Gently peel off parchment paper.
  • Roll up cake in towel jelly-roll style, starting with a short side.
  • Cool completely on a wire rack.
  • Once the roll is cooled, unroll the cake.
  • Because the cake has cooled in a rolled position it will easily re-roll.

VANILLA BEAN FILLING

2 cups heavy whipping cream, chilled
⅔ cup (80 grams) confectioners’ sugar
1 vanilla bean, split lengthwise, seeds scraped and reserved

  • In the bowl of a stand mixer fitted with the whisk attachment, beat cream, confectioners’ sugar, and vanilla bean seeds at medium-high speed until stiff peaks form, 2 to 3 minutes.
  • Unroll cake and evenly spread the filling.
  • Roll back up.

TOPPING ~ WHIPPED GANACHE FROSTING Makes about 2 cups

4 (4-ounce) bars (460 grams) high-quality dark (60% to 65%) chocolate, chopped
2 cups heavy whipping cream

  • Place chocolate in a medium heatproof bowl.
  • In a small saucepan, bring cream JUST to a simmer below a boil over medium-high heat.
  • Pour cream over chocolate; cover and let stand for 5 minutes.
  • Whisk together chocolate and cream until smooth.
  • Let stand until ganache reaches room temperature, 45 minutes to 2 hours. (If necessary, refrigerate for 15 minutes.)
  • Transfer ganache to the bowl of a stand mixer fitted with the whisk attachment.
  • Beat at medium-high speed until a spreadable consistency is reached, 5 to 8 minutes.
  • Spread or drizzle on the cake.

OVERNIGHT BREAKFAST CASSEROLE

Our family has been making some version of this casserole, each their OWN way, and each called Overnight Breakfast Casserole, for as long as I can remember. Each and every one of those casseroles was excellent on their own merit, but the real plus is that it’s a MAKE AHEAD (anywhere from 3 hours to overnight) casserole and take the stress off of the holiday morning. Just pop it in the oven while you’re watching the kids open their stockings and gifts or if you have guests you don’t have to spend time in the kitchen and away from your togetherness time. Be sure and take the casserole out of the refrigerator at least a half an hour before you put it in the oven so it can come to room temperature.

The other beauty of this recipe is that the innards are up to you – either what you prefer or what you have on hand. It is just a basic strata with eggs, bread chunks and add ins of a protein, veggies and cheese. It is also a GREAT way to use up stale bread. You can use whatever bread you prefer, but we love sourdough ourselves. Some people also prefer to cut the crust off, but we are definitely crust on people.

We also tend to always use the same add-ins where as my niece changes it up EVERY time she makes it, but they always have a protein, veggies and cheese(s). Seasonings are another area that can change this up, but we tend to stay pretty traditional with FRESH ground sea salt and black pepper. Occasionally I’ll use tri-color pepper for a hint more heat.

My normal proteins are diced ham and crumbled bacon, but I have been known to use rotisserie chicken also. My traditional veggies are diced red peppers, sliced green onions and thinly sliced mushrooms. Sharp cheddar is our cheese of choice, but we also like shredded Gruyere and/or pepper Jack.

Oh and did I mention that it makes a wonderful leftover dish for a quick lunch over a holiday weekend.

OVERNIGHT BREAKFAST CASSEROLE serves 10-12
PREP TIME: 20 minutes
BAKE TIME: 50-60 minutes

12 slices sandwich size bread, flavor of choice, cubed
3/4 cup diced ham steak
8 slices bacon, cooked and crumbled
3 green onions, THINLY sliced
1/2 red pepper, FINELY diced
4 cups grated cheese, flavor of choice
6 LARGE eggs
3 cups WHOLE milk
FRESH ground sea salt and black pepper
1/2 teaspoon Coleman’s mustard (optional)

  • Preheat the oven to 300°.
  • Cube bread and place on a baking sheet.
  • Add baking sheet to oven for 15 minutes, just long enough to dry out the bread cubes, but not toast them.
  • Whisk together the eggs, milk and seasonings.
  • Spray 9×13 baking dish with non-stick spray.
  • Layer the bread cubes evenly into the bottom.
  • Even top the bread cubes with half of the proteins, veggies and cheese.
  • Layer again ending with cheese.
  • Pour the egg mixture over top.
  • Cover and refrigerate at least 3 hours, but preferably overnight.

NEXT MORNING:

  • Remove baking dish from refrigerator to bring to room temperature.
  • Preheat oven to 350°.
  • Remove plastic wrap and cover with foil.
  • Bake 50-60 minutes or until center is set when you test with a knife and it comes out clean. If you’re using a deep baking dish or baking multiple pans, you will need to increase the baking time by another 15 minutes.
  • Return to oven for 5 minutes.
  • Serve immediately.

BEAR CLAWS OR PAWS ~ See’s Candy COPY CAT

BEAR CLAWS OR PAWS ~ See’s Candy COPY CAT – 12 servings

30 KRAFT caramels (238 grams) or 1 (11 ounce) bag KRAFT Caramel Bits
3 tablespoons heavy whipping cream
1 tablespoon butter
1 teaspoon PURE vanilla
1/2 teaspoon sea salt
1 cup peanuts, salted roasted or honey roasted
12 ounces vanilla almond bark for polar or milk chocolate for regular
COARSE sea salt (optional)
holiday sprinkles (optional)

  • Line a large cookie sheet with Silpat mats or parchment paper and grease it with butter or spray with non stick cooking spray. Set aside.

  • Melt caramels with butter and cream in the microwave in 30 second increments, stirring, and repeating until completely smooth.

  • Fold in vanilla, salt and peanuts. Let it sit in the bowl to cool for about 15 minutes, stirring every few minutes.

  • Spoon onto the mats with a small cookie scoop into mounds. Chill in refrigerator for an hour or until set.

  • Place almond bark in a bowl and melt in the microwave on low in 30 second increments and stir until melted and smooth.
  • Dip each caramel cluster in the chocolate to coat.
  • Holding it over the bowl, tap on the edge to let any excess chocolate drip back down.
  • Place cluster back on the parchment lined pan and repeat with remaining clusters.

  • Put the pan back in the refrigerator for an hour or until chocolate is set.
  • Remove from parchment.
  • Store in a cool place.