Category: RECIPES

MAGIC COBBLER aka FLOATING FRUIT CAKE

I was given the original recipe many years ago by a woman I worked with. It was delicious, but it used a box mix and canned peaches so and I wanted to update it to a scratch recipe using fresh fruits when possible.

This is a super fun recipe in that the batter and fruit actually trade places during the baking process ending with a crunchy biscuit topping over sweet, juicy fruit. My favorite flavor is peach, but it works just as well with cherries, blackberries, blueberries, apples or ANY fruit combo you can think of!

MAGIC COBBLER aka FLOATING FRUIT CAKE updated

FILLING
8 cups about 10 peaches peeled and sliced OR 32 ounces of sliced frozen peaches, thawed and drained well
1/2 cup sugar
1 teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla

  • In a large mixing bowl toss peaches with vanilla, sugar and cinnamon and set aside.

TOPPING
12 tablespoons butter, melted
1 1/2 cups all purpose flour
2 cups sugar
1 cup + 2 tablespoons milk
4 1/2 teaspoons baking powder
1/4 teaspoon salt

  • Preheat oven to 300°.
  • Spray 9×13 baking dish with non-stick cooking spray and set aside.
  • In another large mixing bowl whisk together the butter, flour, sugar, baking powder, salt and milk.
  • Pour batter into prepared pan.
  • Layer evenly with peach slices.
  • Bake for 1 hour or until browned and bubbly.

NOTE: You can use other fruits, but omit the cinnamon if using berries such as blueberries, blackberries or raspberries.

NOTE: When taking this out of the pan for serving you can easily turn it into this cute little trifle.

PRETZEL CRUSTED CHICKEN

This is the perfect recipe to enjoy with a nice cold beer.

PRETZEL CRUSTED CHICKEN
4 boneless, skinless chicken breast steaks
1 1/2-2 cups salted pretzels, any shape
1 tablespoon FRESH thyme leaves, chopped
FRESH ground sea salt and black pepper
2 LARGE eggs
2 tablespoons butter
2 tablespoons avocado oil

  • Place the pretzels in a food processor and grind until fine.
  • Heat a large stainless steel skillet with butter and vegetable oil over medium high heat.
  • Transfer the ground pretzels to a shallow dish, add the thyme, salt and pepper.
  • Beat 2 eggs in a second shallow dish with a splash of water.
  • One at a time, coat each chicken breast in the egg and then the ground pretzels.
  • Add the pretzel-coated chicken breast to the skillet, cooking in a single layer, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.

CHEESE SAUCE
FRESH ground sea salt and black pepper
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 1/2 cups, sharp yellow cheddar cheese, shredded (see notes)
2 heaping tablespoons mayonnaise
FRESH chopped Parsley leaves
1/4 small Vidalia onion, finely chopped

  • While the chicken is frying, in a medium sauce pan over medium heat, melt the butter and add the flour to it.
  • Cook flour and butter for 1 minute and then whisk in the milk.
  • When the milk comes to a bubble, stir in the cheese and mayonnaise until smooth.
  • Season with FRESH ground sea salt and black pepper.
  • Remove from the heat.
  • Plate chicken and drizzle with the cheese sauce.
  • Sprinkle with parsley and finely chopped onion if desired.

NOTES:

  • Changing the cheese can change the flavor profile A LOT!

Originally posted June 29, 2011 without a picture so I updated it 😀

CHICKEN YAKITORI

There is a sentimental backstory to this recipe. When I was in college I was a server in a steakhouse that had these skewers on the menu. This was a highly coveted dish by ALL the staff on busy nights because you could seriously eat a bite on your way through. I can’t even count how many of these plates we all shared eating a bite here and there.

At the restaurant we used a pre-prepared sauce from the distributor, but I’ve been working to develop a scratch recipe that I was happy with. I can report that I’ve done it.

Yakitori literally means ‘grilled bird’ in Japanese and is prepared on charcoal grills on skewers as they were designed for portability as a “street food”. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor.

After grilling the skewers are usually dressed in a “tare” sauce which is a dipping sauce best described as a sweet thickened soy based sauce, but there are MANY different variations. Many cooks will season the skewers while they are grilling in addition to a dipping sauce.

One of the keys to success with this dish is uniformly sized pieces of everything on the skewer.

CHICKEN YAKITORI aka JAPANESE CHICKEN on a STICK

SKEWERS
1 pound boneless, skinless chicken thighs
1 LARGE bunch green onions or 1 Vidalia onion cut into wedges
1 pineapple cut into 1 inch cubes
avocado oil
10 to 12 (5-inch) bamboo skewers

  • Soak skewers in water for 30 minutes.
  • Cut the white and light green part of scallions into 1 inch pieces.
  • Cut chicken into 1-inch cubes.
  • Alternate each chicken slice with a piece of pineapple and a scallion lined up perpendicular to the skewer.

TARE (YAKITORI) SAUCE
½ cup Bragg’s liquid aminos
½ cup mirin
¼ cup sake
¼ cup water
2 tablespoons PACKED brown sugar
1 teaspoon FRESH grated ginger
2 green onions, green tops minced

  • In a small saucepan whisk together the mirin, liquid aminos, sake, water, brown sugar, grated ginger and green parts of scallion, and bring it to a boil over high heat.
  • Reduce the heat to low and simmer, uncovered, until the sauce is reduced by at least half. It will take about 30 minutes.
  • Let it cool to room temperature before using. The sauce will thicken with a glossy shine as it cools. Reserve ⅓ of the sauce in a small bowl for final coating after the chicken is  cooked.

Note: You can make the sauce ahead of time omitting the green onion part. Store in the refrigerator for up to 2-3 months.

PREPARATION

  • Heat grill to medium high.
  • Grease the grate of the grill to avoid the chicken sticking on the grate.
  • Place the skewers on top.
Sear for 4 minutes.
  • Turn skewers and sear the other side for 4 minutes.
  • Brush with sauce and grill 2 more minutes.
  • Flip and brush the other side and grill 2 more minutes.
  • Repeat the flipping and brushing until chicken is cooked through.
Transfer the skewers to a serving plate.
  • Brush the chicken again with the reserved sauce.

PEANUT CHICKEN RAMEN & PEANUT CHICKEN SALAD

PEANUT CHICKEN RAMEN
2 LARGE chicken breasts grilled to your liking OR 2 cups chopped rotisserie chicken pieces
Yakisoba noodles for 4
1/2 pound Beech mushrooms
3 large green onions, sliced thin
1 cucumber, sliced
A handful of snap peas, trimmed
1 red, yellow and orange mini pepper, sliced
pickled onions
Chopped cilantro, optional

PEANUT SAUCE
1/2 cup salted creamy peanut butter (see notes)
2-3 tablespoons BRAGG’S liquid aminos
2 tablespoons maple syrup
+/- 1 teaspoon chili garlic sauce, depending on your heat level
Juice of 2 FRESH limes
+/- 1/4 cup water (to thin)

  • Whisk together the peanut butter, liquid aminos, maple syrup, chili sauce and lime juice in a medium mixing bowl.
  • Add water a little at a time until a thick BUT pourable sauce is formed.
  • Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime juice for acidity, or liquid aminos for saltiness.

NOTE:

  • Almond butter or Cashew butter SUBSTITUTE WELL for Peanut butter.
  • If your sauce becomes too thin, add more nut butter.
  • If your sauce is too thick, thin with more water.
  • FRESH grated ginger to taste adds another layer of great flavor.

NOTE: The leftovers added to torn lettuce make a wonderful salad 😀

CHICKEN FRIED CHICKEN with GRIDDLE POTATO LATKE and GREEN CHILE GRAVY ~ FAITH & FOOD FRIDAY #12

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Thank You Lord, for good things to eat, for refreshing things to drink, for the love and laughter we share, for the blessings. You pour on us each day. We love You! Amen.

CHICKEN FRIED CHICKEN with GRIDDLE POTATO LATKE and GREEN CHILE GRAVY
CHICKEN
2 LARGE boneless chicken breasts
1 cup buttermilk
1/2 cup Wondra
1 teaspoon salt
1 teaspoon pepper
2 LARGE eggs
1/2 cup Panko crumbs
2-4 tablespoons butter (enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a shallow pan mix together the flour, salt and pepper.
  • In another shallow pan whisk eggs until well blended.
  • In another shallow pan add Panko crumbs.
  • One at a time, dredge each chicken breast in flour mixture, then egg mixture and then Panko crumbs.
  • Add to sizzling butter.
  • Cook 4-6 minutes each side depending on plumpness.
  • Keep chicken warm.

POTATO LATKE
2 pounds russett potatoes
1 SMALL bunch green onions
several sprigs FRESH thyme
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
3-4 slices crumbled bacon pieces

  • Drape a clean cheesecloth over a colander.
  • Grate the potatoes and onion and place inside the lined colander.
  • Sprinkle with salt, toss and let drain in the sink for 20 to 30 minutes.
  • Squeeze as much moisture as possible out of the potato-onion mixture.
  • Combine with FRESH ground sea salt and black pepper, lemon juice, lemon zest, beaten eggs, bacon pieces and panko and in a medium bowl and mix to form a pasty mixture.
  • Fold the thyme into the mix.
  • Cover with plastic and refrigerate for 30 minutes to 1 hour.
  • Place a 10-inch cast-iron skillet on medium heat and allow to heat for 5 minutes.
  • Also, preheat the oven to 350°.
  • Add 4 tablespoons of the oil and swirl to coat the bottom of the pan.
  • When oil is hot add potato mixture and gently press with spatula to flatten the mixture so it evenly covers the bottom of the pan.
  • Cook on medium heat for 5 minutes.
  • Transfer to oven and bake for 10 minutes. By this time, the latke should be firm enough to flip without falling apart. Transfer the pan to the stove.
  • Place a plate over the pan and carefully invert to flip the latke.
  • Slide it back into the pan and bake for another 10 minutes.

TOPPING
WHOLE milk ricotta cheese
1 green onion, FINELY minced
Juice of LARGE lime
FRESH ground sea salt and black pepper

  • Whisk everything together until smooth and chill until needed.

GREEN CHILE GRAVY
1 LARGE can chopped green chiles
1 bunch green onions, chopped
Handful FRESH Italian Parsley
couple sprigs FRESH thyme
2 tablespoons butter
2 tablespoons WONDRA flour
2 cups homemade chicken bone broth
FRESH ground sea salt and black pepper, to taste

  • In a food processor combine green chiles, green onions, Parsley and thyme.
  • Pulse until smooth.
  • In a large sauce pan melt butter over medium high heat.
  • When butter is sizzling sprinkle with flour and whisk until golden.
  • Whisk in green chile mixture and bone broth.
  • Bring to a SLOW boil, reduce heat and simmer until reduced and beginning to thicken,
  • Season to taste with FRESH ground sea salt and black pepper.

HONEY BOURBON PECAN CHICKEN

HONEY BOURBON PECAN CHICKEN

4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
1 LARGE stalk celery, FINELY diced
2 tablespoons packed brown sugar
1 mini bottle Honey Jack Daniels
1 tablespoon Bragg’s liquid aminos
1 tablespoon Lea & Perrins Worcestershire sauce
2 tablespoons Dijon mustard (optional)
1/2 cup SMALL chopped toasted pecans
2 tablespoons QUALITY honey
1/2 cup unsalted butter, COLD and diced

  • Whisk together the brown sugar, Jack Daniels, liquid aminos, Worcestershire sauce and Dijon if using. Set aside.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Heat avocado oil in large skillet over medium high heat.
  • Sear chicken breasts 4 minutes on each side JUST until cooked through.
  • Remove chicken to platter and keep warm.
  • Add celery and asparagus if using, sauteing 2-3 minutes.
  • Add Jack Daniels mixture to skillet and bring to a simmer.
  • Turn off heat and add cold butter, whisking until smooth.
  • Stir in the honey and pecan pieces.
  • Return chicken to pan, turning to coat in sauce.
  • Plate chicken pieces.
  • Drizzle with sauce and serve immediately.

NOTE:

  • You can find the small little travel size Jack Daniels bottle in the liquor store with various flavors. I’ve tried most of them and find you can’t go wrong 🙂 Apple is great also as is Fireball Cinnamon.
  • I eliminate the mustard due to a life threatening allergy, but I hear it is a wonderful flavor addition.
  • I also like to saute’ some asparagus tips in the sauce for a bit more elegant flair.

HASH BROWN TOPPED MEATLOAF

HASH BROWN TOPPED MEATLOAF
Your favorite meatloaf recipe
12 ounce package refrigerated hash browns, frozen is okay but need thawed
1 LARGE egg, lightly beaten
FRESH ground sea salt and black pepper, to taste

  • Toss hash browns with FRESH ground salt and pepper in a large bowl.
  • Add beaten egg and toss until well coated.
  • Place hash browns evenly on top of meatloaf.
  • Bake 1 hour and 15 minutes until cooked through and hash browns are crispy.

Pampered Chef KANSAS CITY RUB Grilled Pork Chops

Pampered Chef KANSAS CITY RUB Grilled Pork Chops
This isn’t as much a recipe as a it is a testament to Pampered Chef’s new Kansas City Rub.

I rubbed these thick pork chops on Friday afternoon and covered them for the refrigerator. I rubbed them again on Saturday and by Sunday they were PERFECT for grilling.

The flavor was absolutely amazing! AND they were so tender you could almost cut them with your fork 😀

PINEAPPLE CHERRY CRUMBLE

This is basically the scratch version of the ever popular dump cake of the 1980’s which is basically a cobbler made by dumping fruit fillings into a pan and then literally dumping a cake mix on top followed by a drizzled butter and then baked.

PINEAPPLE CHERRY CRUMBLE

FILLING
1 LARGE can crushed pineapple or 2 cups FRESH small chopped pineapple
1 LARGE can COMSTOCK tart pie cherries

  • Stir together the pineapple and cherries. Set aside.

CRUMBLE
1 3/4 cups all purpose flour
1/2 cup instant oats
1/2 cup flaked coconut
1/2 cup SMALL chopped walnuts
1 cup butter, softened at room temperature
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon sea salt

  • Preheat oven to 375°.
  • Mix flour, oats, walnuts, coconut, sugar, brown sugar and salt in a large mixing bowl.
  • Using a pastry cutter and/or your hands cut in butter until you have a small coarse crumble.
  • LIGHTLY spray the bottom of a 9×13 baking dish with non-stick cooking spray.
  • Pour pineapple and cheery mixture into the bottom and smooth out.
  • Spread crumble evenly over the pineapple cherry layer.
  • Bake 30-35 minutes until fruit is bubling and the crumble is a golden brown.

CRUST LESS APPLE PIE ~ FAITH & FOOD FRIDAY #11

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Fo.r life and love, for rest and food, we thank you Lord, for You are good. We praise  Your name for all You do, for daily help and blessings too. Amen

CRUST LESS APPLE PIE slightly adapted from Ree Drummond

SPICES
2 tablespoons QUALITY ground cinnamon
1 teaspoon FRESH ground nutmeg
1/2 teaspoon ground allspice
1/4-1/2 teaspoon ground cardamom (optional, but delicious)

  • Whisk together the cinnamon, nutmeg, allspice and cardamom in a small bowl.

APPLES
3 LARGE Honeycrisp apples, peeled, halved vertically and cored (Granny Smith work well too)
4 tablespoons salted butter, melted
2 HEAPING tablespoons brown sugar
1 orange, zested and juiced (about 3 tablespoons juice and 2 teaspoons zest)
1/2 cup quick-cooking oats
1/4 cup chopped walnut pieces
1/3 cup currants or golden raisins
Pinch kosher salt
QUALITY Honey, for serving
“Vanilla” ice cream, for serving (see notes)

  • Preheat the oven to 400°.
  • Place the apple halves core-side down on a flat surface. Before slicing, place chopsticks or wooden spoons on either side of them to make sure you don’t cut all the way through.
  • Slice almost all the way to the bottom of each apple half at 1/4-inch intervals, then place them on a sheet pan.
  • Whisk together 2 tablespoons of the butter, 2 tablespoons of the brown sugar, 2 teaspoons of the apple pie spice and the orange juice in a mixing cup.
  • Drizzle over the apples, making sure they are well coated and the drizzle goes into the slits.
  • Bake until they are just starting to get tender, about 15-20 minutes.

 

  • Meanwhile, mix together the oats, walnuts, salt, remaining melted butter, remaining brown sugar, orange zest, raisins or currants and remaining apple pie spice.
  • Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples.
  • Bake until the topping is slightly crisp and golden, another 10-15 minutes.
  • Drizzle with honey and serve with ice cream.

NOTES: A local ice cream company makes an absolutely WONDERFUL lemon bar ice cream that is just completely decadent and absolutely perfect for this dish. We actually had this on July 18th (third Sunday in July), National Ice Cream Day!

BARNYARD PIE

This is a wonderful hearty, savory yet tangy breakfast pie.

BARNYARD PIE
1 pie dough – homemade or store bought
4-5 leftover buttermilk biscuits, broken into pieces
1 LARGE bunch green onions, chopped
1/3 cup SMALL chopped red onion
12 ounces bacon, diced and cooked crumbly
6 LARGE eggs, beaten
1 cup half and half
FRESH ground sea salt and black pepper
1 teaspoon red pepper
4 ounces cream cheese, softened at room temperature
1/2 cup FINELY grated pepper jack cheese
3 tablespoons tart cherry or pepper jelly

  • Preheat oven to 400°.
  • Roll pie dough into a large 12-13 inch round.
  • Place pie dough into a 10 inch pie plate, trim and crimp edges.
  • Prick bottom with a fork once or twice.
  • Parbake pie shell 8-10 minutes.
  • Scatter broken biscuit pieces into the bottom of the pie shell.
  • Sprinkle green onions over biscuits followed by the bacon pieces.
  • In a medium mixing bowl cream the cream cheese.
  • Whisk together the eggs, half and half, FRESH ground sea salt and black pepper and red pepper flakes.
  • Pour into cream cheese and mix together well.
  • Pour into the pie shell making sure NOT to fill over the bottom of the crimped edge of the pie.
  • Sprinkle with the pepper jack cheese.
  • Microwave the jelly for 30 seconds.
  • Quickly spread the jelly over top, using a spatula to spread evenly.
  • Bake 20 minutes.
  • Reduce heat to 375°.
  • Turn pie pan 180 degrees.
  • Bake another 10-15 minutes until the top is golden and egg mixture is set firm.
  • Let cool slightly before slicing and serving.

BLUEBERRY LEMON or LIME CURD MUFFINS

BLUEBERRY LEMON or LIME CURD MUFFINS – yields 1 dozen muffins
This recipe is adapted from Kelsey Siemens – The Farmer’s Daughter Bakes

CRUMB TOPPING
1/4 cup packed brown sugar
2 tablespoons granulated sugar
2/3 cup all-purpose flour
1 teaspoon QUALITY ground cinnamon
1/4 cup melted butter
1/2 cup SMALL pecan pieces
pinch of salt

  • In a medium bowl, stir together brown sugar, granulated sugar, pecans, flour, cinnamon, melted butter and salt, mixing with your hands until well combined.
    The mixture will form crumbs as you squeeze it in your hands, and you can control the size of the chunks.
  • Place the mixture in the fridge until ready to use.

MUFFINS
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 LARGE eggs
3/4 cup PLAIN Greek yogurt
2 teaspoons PURE vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 tsp salt
1 cup FRESH or frozen blueberries
1 cup lemon or lime curd, store bought is just fine 😀

  • Preheat oven to 400°.
  • Grease two muffin tins and set aside.
  • In the bowl of a stand mixer cream together brown sugar, granulated sugar and softened butter on high for two to three minutes, or until light and fluffy.
  • Add in eggs on medium-low speed, one at a time, until well mixed.
  • Mix in yogurt and vanilla extract on low, scraping down sides with a spatula as you go. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Gradually add this to the wet mixture, mixing on low, until mostly incorporated with only a few streaks of flour remaining.
  • Use a spatula to scrape down the sides, and then gently fold in the blueberries until the batter has just come together. The batter will be very thick.
  • Spoon the batter evenly into 12 cups of the prepared muffin tins.
  • Use the back of a spoon to create a small dip in the center of each muffin, and spoon about 1 tablespoon of curd into the dip.
  • Add the crumbs on top of each muffin, dividing evenly between the 12 muffins.
  • Bake for five minutes.
  • Reduce temperature to 350° and bake for 12 to 15 minutes more, or until an inserted toothpick comes out clean or with just a few moist crumbs. Do your best to avoid poking a toothpick into the curd.
  • Remove the muffins, place them on a cooling rack and allow them to cool for 5 to 10 minutes before removing from their pan.
  • Serve warm.

NOTES:

  • Using an ice cream scoop for the batter makes it easy to get evenly sized scoops.
  • Skipping every other muffin spot will get you even higher muffin tops!
  • Cranberries, apples or peaches cut into small pieces make wonderful seasonal substitutions.