Category: RECIPES

RUSSIAN CABBAGE SOUP

Oh my this is my new favorite soup! I could eat this EVERY day!

RUSSIAN CABBAGE SOUP adapted from The Sophisticated Cavemen  serves 8

1/4 cup avocado oil
1 LARGE onion, diced
4 carrots, halved lengthwise and sliced
3 celery ribs, halved lengthwise and sliced
3 garlic cloves, minced
1 (6 ounce) can of tomato paste
1 SMALL head of cabbage, large chopped
1 pound turnips, diced
8 cups homemade chicken stock
1/2 teaspoon caraway seeds (optional)
FRESH ground sea salt and black pepper, to taste
1 bay leaf
1/4-1/2 cup apple cider vinegar, to taste
1 1/2 cups chopped rotisserie chicken pieces
2 tablespoons FRESH Tarragon, chopped
2 tablespoons FRESH Parsley, chopped

  • Heat the avocado oil in dutch oven over medium high heat.
  • Add the onions, carrots, and celery and saute 5-7 minutes until onions are translucent.
  • Add the garlic and cook 30 seconds or so until fragrant.
  • Stir in the tomato paste and cook 3-4 minutes until it starts to brown.
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Add the cabbage and cook until it is slightly tender, about 5-6 minutes.
  • Add the turnips and pour in the stock.
  • Season again with the caraway seeds, salt, pepper, and bay leaf and bring to a SLOW boil.
  • Reduce the heat to LOW, cover, and simmer until the cabbage and turnips are tender, about 1 hour.
  • Remove the bay leaf.
  • Add chicken pieces (see note), stirring well.
  • Stir in apple cider vinegar.
  • Cover and simmer for another 5 minutes.
  • Stir in the the fresh tarragon and parsley.
  • Adjust seasonings to taste.

NOTE: for a different flavor profile substitute 1 pound of browned ground beef.

CREAM OF POTATO SOUP PLUS!

This easy, full of flavor, rich and creamy potato soup recipe is truly the best!  It’s quick and easy and always so cozy and deliciously comforting.

CREAM OF POTATO SOUP
6 slices bacon, diced
3 tablespoons bacon grease
1 LARGE sweet onion, diced
1 1/2 cups chopped red, orange and/or yellow peppers
4 cloves garlic, minced
1/4 cup WONDRA flour
2 cups chicken stock
2 cups WHOLE milk, warmed
1 1/2 pounds Yukon gold potatoes, diced
1 cup shredded SHARP cheddar cheese
1/2 cup sour cream
FRESH ground sea salt and black pepper, or to taste

GARNISHES
Thinly-sliced green onions or chives
extra shredded cheese
extra bacon
A dollop of sour cream

  • Sauté bacon in a dutch oven until well rendered and crispy.
  • Transfer bacon pieces to a plate lined with paper towels.
  • To the reserved bacon grease sauce the onions until softened.
  • Add pepper pieces and sauté a couple minutes more.
  • Add garlic and saute’ until fragrant.
  • Stir in flour until smooth to create your roux.
  • Stir in milk and chicken broth, bringing to a SLOW simmer.
  • Add in potatoes, cooking and stirring often 20-30 minutes until potatoes are softened and tender. The smaller diced your potatoes are, the faster your soup will cook.
  • Taste and season to taste with FRESH ground sea salt and black pepper.
  • Fold in chicken pieces.
  • Stir in cheese, sour cream and crispy bacon pieces.
  • Serve warm with desired garnishes.

FLAVOR VARIATIONS
This soup makes an AWESOME base for all sorts of flavor variations! Just add 1 tablespoon of your favorite flavor of seasoning.

Some of my favorites are:

  • ITALIAN seasoning blend or FRESH chopped Basil, Parsley, Oregano
  • TEX-MEX seasoning blend or FRESH chopped jalapeno or similar type pepper
  • CAJUN – I like SLAP YOUR MAMA and/or chopped Okra
  • Or make it LOADED with sour cream, shredded cheese, chopped green onions
    Or add in your favorite veggies!

Changing up the type of potatoes is another way of amping the flavor – try sweet potatoes or baking the potatoes first.

NOTES:

  • I only use center cut bacon for ALL recipes because it has less fat, cooks up nice and evenly and usually tastes the best too!
  • I also use WONDRA for my flour because it is much finer so it makes a much smoother roux and creamier soup base.

CHARRED APRICOT RASPBERRY WHISKEY WINGS

CHARRED APRICOT RASPBERRY WHISKEY WINGS
3/4 cup QUALITY (Bonne Mamam) raspberry apricot preserves
3 tablespoons Seagrams 7
Juice of 2 FRESH limes
2 tablespoons BRAGG’s liquid aminos
1 tablespoon GO CHU CHANG
1 small 6 ounce can pineapple juice
2 1/2-3 pounds chicken wings and/or drumettes

  • Whisk together everything except the chicken in a LARGE bowl. Set aside 3/4 cup for later.
  • Add chicken pieces and toss to coat.
  • Cover and refrigerate 3-4 hours.

 

  • Heat grill to medium low.
  • Toss chicken once again before laying on grill in a single layer.
  • Grill 10 minutes.
  • Flip and grill 10-15 minutes more until cooked through.
  • Toss with reserved sauce before serving.

I LOVE to serve these with CARAMELIZED PINEAPPLE!

 

CHEESY “BURRITO” LASAGNA CASSEROLE

CHEESY “BURRITO” LASAGNA CASSEROLE
16 ounces mild salsa (see note)
1 pound ground beef
1 package Taco Bell Carne Asada seasoning
1 can Bush’s seasoned re-fried beans, drained and rinsed
1 can Green Giant white s
1 can shoepeg corn, drained
2 cups shredded Mexican cheese blend (Jack and cheddar)
1 bunch green onions, chopped
10-8 inch flour tortillas or 1 box of Barilla oven ready lasagna noodles

  • Pre-heat oven to 375°.
  • Combine salsa and pico de gallo in a small bowl. Set aside.
  • Brown ground beef until crumbly. Drain of grease.
  • Add seasoning mix and 1/4 cup of the salsa mixture stirring to combine.
  • Stir in black beans, corn and green onions until well mixed.
  • Lightly spray a 9×13 baking dish with non-stick cooking spray.
  • Spread 1/4 cup of salsa mixture on the bottom of the baking dish.
  • Cut rounded edges off the tortillas to square them up. You’ll be cutting them to fit as necessary.
  • Arrange a layer of tortillas over the salsa.
  • Spoon half of the meat mixture over the tortillas.
  • Sprinkle a third of the cheese over the meat mixture.
  • Repeat the layers ending with tortillas, a thin layer of the salsa mixture and most of the cheese, reserving 1/3 cup of cheese for the very end.
  • Cover with foil.
  • Bake 30 minutes until hot and bubbly.
  • Remove foil, sprinkle with remaining cheese and bake 5 minutes more until browned.

NOTE:

  • I use 8 ounces of a smooth salsa and 8 ounces of pico de gallo.
  • Adding chopped red pepper amps up the flavor and color a bit.
  • You can trade out the tortillas for an oven ready lasagna noodle and get the same flavor.

FRENCH ONION PORK TENDERLOIN

FRENCH ONION PORK TENDERLOIN
LARGE 3 pound pork tenderloin
2 tablespoons avocado oil
2 tablespoons butter
1 SMALL sweet onion, halved and sliced thin
1 SMALL red onion, halved and sliced thin
1 LARGE shallot, sliced thin
several sprigs fresh tarragon, chopped small
FRESH ground sea salt and black pepper
1 package Lipton Onion Soup mix OR KNORR vegetable soup mix
Fresh ground black pepper and salt, to taste
1/4 cup dry white wine
1 1/2 tablespoons butter, melted
1 1/2 cups chicken broth
1/4 cup cream sherry
1 3/4 tablespoons Wonder flour
chopped flat leaf parsley for garnish

  • Preheat oven to 400°.
  • Heat 2 tablespoons butter and oil in dutch oven over medium-high heat.
  • Add onions and saute’ until translucent.
  • Add tarragon and cook 10-15 minutes more until onions are browned.
  • Generously season pork roast with FRESH ground sea salt and black pepper.
  • Push onions to the edge of the pan and add pork roast, searing quickly on each side.
  • Season melted butter and pour evenly over tenderloin.
  • Whisk together the wine, cream sherry, chicken broth and soup mix. Pour over tenderloin and onions.
  • Roast 20 minutes.
  • Reduce oven temperature to 325°.
  • Roast 30 minutes more or until cooked through.
  • Remove to cutting board and let rest 10 minutes.
  • Slice pork.
  • Serve with mashed potatoes or cornbread stuffing and top with gravy.

BALSAMIC HONEY GLAZED SALMON

BALSAMIC HONEY GLAZED SALMON
1/2 cup balsamic vinegar
2 tablespoons white wine
2 tablespoons chicken broth
1 tablespoon creamy horseradish
2 tablespoons QUALITY honey
5 cloves garlic, minced
1 tablespoon avocado oil
8 (6) ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon FRESH minced oregano
3 green onions, minced

  • Preheat oven to 400°.
  • Whisk together the vinegar, white wine, chicken broth, horseradish, honey, garlic and avocado oil in a sauce pan.
  • Bring to a SLOW boil, cooking and stirring 5 minutes until thickened.
  • Place salmon skin side down on a greased baking sheet.
  • Season generously with FRESH ground pepper and salt, to taste.
  • Spoon glaze over salmon fillets and top with oregano.
  • Bake uncovered 12-15 minutes until salmon flakes easily with a fork.
  • Garnish with minced green onions.

NOTE: A weeknight short cut is to use a bottle of Bertolli Balsamic glaze instead of the individual components.  Just heat it up and pour it over 😀

BAKED SOUR CREAM CHICKEN

I couldn’t get a great picture, but oh my the flavor of this is so very good and it is one of the easiest recipes ever!

BAKED SOUR CREAM CHICKEN
2 pounds boneless, skinless chicken breasts or thighs
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1/2 cup sour cream
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon smoked Paprika
1 can Campbell’s Tomato soup
1 tablespoon Worcestershire sauce
1/2 cup shredded Parmesan cheese

  • Preheat oven to 350°.
  • Coat 8-9 inch baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream, mayonnaise and Worcestershire with the
  • FRESH ground sea salt, black pepper and paprika.
  • Fold in the Italian blend cheese.
  • Add chicken pieces and coat well.
  • Pour into baking dish.
  • Cover tightly with foil and bake 45 minutes.
  • Top with shredded Parmesan cheese and bake uncovered another 15 minutes.
  • Serve over mashed potatoes or rice.

TUSCAN STEAK with MUSHROOMS & 3 PEPPER SAUCE

TUSCAN STEAK with MUSHROOMS & 3 PEPPER SAUCE serves 4
12 ounces fettuccine
FRESH ground sea salt and tri-color peppercorns, to taste
1 pound sirloin steak
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons Wondra flour
2 cups whole milk
1 tablespoon freshly chopped parsley
1/2 cup freshly grated Parmesan
1 1/2 cup halved cherry tomatoes (optional)
1 cup thinly sliced mushrooms
1 small can baby peas (Le Seur)
Balsamic glaze, for drizzling

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside. OR roast or pan fry potatoes in a separate pan.
  • Generously season steak with FRESH ground sea salt and tri-colored peppercorns.
  • In a large skillet over medium-high heat, cook steak 3 minutes per side for medium rare.
  • Transfer to a plate to let rest, 10 minutes, then thinly slice.
  • Meanwhile, make Alfredo sauce.
  • Add butter to skillet and let melt.
  • Add garlic and cook until fragrant, 1 minute.
  • Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes.
  • Add parsley and Parmesan, stirring to combine.
  • Fold in peas.
  • Add tomatoes (if desired) and cook down 2 minutes.
  • Add cooked pasta or roasted potatoes to sauce and toss until coated.
  • Top with sliced steak, drizzle with balsamic glaze and sprinkle with minced Parsley.

VINEGAR CHICKEN

I found this recipe in an old drawer of grams. It was originally written for bone-in chicken pieces, but hubby hates when I cook with bone-in so I have adapted it to use boneless, skinless chicken breasts. You can also change up the flavor by using flavored vinegars.  Tonight I used the rest of our coconut pineapple vinegar and it was awesome!

VINEGAR CHICKEN
4 boneless, skinless chicken breasts
KOSHER salt
FRESH ground sea salt and black pepper
1/3 cup all purpose flour
2 tablespoons butter
1 tablespoon avocado oil
2 medium onions, thinly sliced
3/4 cup crisp white wine
1/3 cup champagne vinegar
2 tablespoons FRESH, FINELY chopped tarragon leaves
1/2 cup heavy cream

  • GENEROUSLY season the chicken with KOSHER salt, cover and refrigerate at least 4 hours before you begin preparation.

 

  • Add flour to a shallow bowl for dredging.
  • Add butter and olive oil to a large skillet and melt over medium high heat.
  • Dredge chicken pieces and add to skillet.
  • Sear the chicken 3-4 minutes on each side until golden and JUST cooked through.
  • Remove chicken to platter, cover with foil and discard most of the oil from the skillet.
  • Return skillet to the heat and add the onions to the skillet, seasoning to taste with the FRESH ground sea salt and black pepper.
  • Cook onions, stirring occasionally 15-20 minutes until onions are tender and beginning to caramelize.
  • Increase heat to high.
  • Add wine and vinegar, de-glazing the pan and scrapping up all the little bits.
  • Add half the tarragon, stirring to blend.
  • Lower the heat, set lid ajar on the skillet and simmer 10-12 minutes.
  • Return the chicken to the pan and simmering a few minutes more, turning the chicken pieces to coat in the sauce.
  • Transfer chicken pieces to a platter.
  • Increase heat again and add heavy cream letting sauce simmer and thicken to a desired consistency.
  • Adjust the seasoning to taste, adding more vinegar if you like it a bit more tart.
  • Add remaining tarragon in the final stir.
  • Spoon sauce over chicken and serve with mashed potatoes.

updated CHICKEN CONTINENTAL

Chicken Continental as a recipe appears to be a collaboration from Campbell’s soup and Minute Rice during the 1960’s, an era of combining ‘prepared’ foods to form casseroles as your main meal.  Casseroles as a whole obviously go back MUCH further, but were usually made with scratch ingredients or bits of leftovers. I have found cookbooks on pinterest and google with the recipes, but I have grams old card with the Campbell’s label recipe on one side and a portion of a Minute Rice box cut out on the other.

Either way, I wanted to bring the recipe into the 21st century with using boneless, skinless chicken and FRESHer ingredients to spice it up a bit while maintaining the integrity of the original flavor base of the recipe.

updated CHICKEN CONTINENTAL
4 chicken breasts
1/4 cup WONDRA flour
2-3 bacon slices, cooked crisp, drippings reserved
8 ounces FRESH sliced mushrooms
2 tablespoons butter
1 tablespoon avocado oil
1 bunch green onions, sliced
1 stalk celery, strings removed, diced
2 tablespoons FRESH chopped thyme
2 tablespoons FRESH chopped Parsley
1 1/2 cups Minute Rice (uncooked)
1 can Campbell’s Tomato soup
1 cup chicken broth
FRESH ground sea salt and black pepper

  • Preheat oven to 375°.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour and set aside.

  • Add  1 tablespoon of butter and oil to the bacon drippings in a large skillet.
  • Add celery and onions, sauteing lightly until softened.
  • Add mushrooms, thyme and parsley, cooking a couple minutes more until mushrooms begin to caramelize.
  • Add chicken broth and soup, blending together and bring to a boil.
  • Pour all but 1/2 cup into a large mixing bowl and stir in rice. Cover with a plate and set aside.
  • Return skillet to stove and add last tablespoon of butter to melt.
  • Add chicken pieces and sear 2-3 minutes per side.
  • Arrange rice mixture into the bottom of a prepared baking dish.
  • Nestle chicken breasts into rice.
  • Top with remaining sauce.
  • Cover and bake 20 minutes until chicken is completely cooked through.

NOTE:  Hubby hates mushrooms, but I love them so I makes them “separately” and add them to just mine. 😀

PUMPKIN PINEAPPLE CRUNCH CAKE aka HARVEST DUMP CAKE

Once upon a time this would have been called a DUMP cake, but when I saw a version of it on FaceBook from My Baking Addiction where they called it a Pumpkin Crunch Cake I knew I had to make my own version. This cake epitomizes fall flavors and is wonderful cold or even at room temperature! Don’t forget a dollop of whip cream and a sprinkle of cinnamon. I made some other modifications for taste and we now call it Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE.

Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE Serves 12-18

Prep Time: 10 minutes Cook Time: 1 hour Chill Time: 3 hours Total Time: 4 hours 10 minutes

1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1 (8 ounce) can crushed pineapple (drained WELL)
4 LARGE eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons PURE vanilla extract
1 tablespoon pumpkin pie spice (apple pie spice works well too)
1 teaspoon salt
1/2 cup golden raisins or currants (currants are my favorite)
1 box yellow or white cake mix
1 cup chopped walnuts divided 3/4 cup + 1/4 cup
1 cup unsalted butter, melted
cinnamon sprinkle

  • Preheat oven to 350°.
  • Butter a 9×13 inch baking pan.
  • In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
  • Fold in crushed pineapple and raisins.
  • Pour mixture into prepared pan and spread into an even layer.
  • Sprinkle dry cake mix evenly over the pumpkin mixture, followed by the 3/4 cup of chopped walnuts and use you hands to gently press it into the pumpkin batter.
  • Evenly drizzle the melted butter over the entire cake.
  • Bake in preheated oven for 45 minutes. Check your cake. If the top is becoming too brown, cover the cake with a piece of foil for the remaining bake time. Continue baking an additional 15-20 minutes or until set.
  • Remove pan to a wire rack to cool completely.
  • Chill for a few hours before serving.
  • If desired, top with whipped cream, remaining chopped walnuts and a sprinkle of cinnamon before serving.

NOTES:

  • Even if serving at room temperature be sure to chill the cake first!
  • If you don’t have any evaporated milk you can substitute 3/4 cup whole milk and 1/4 cup heavy cream.

SPIKED LEMONADE CHICKEN

I adapted this recipe from a postcard I picked up at a farmer’s market. The original recipe called for their Jalapeno wine which is super expensive and only available by mail since I was traveling and a day and a half from home, hence the adaptation. 😀

The recipe originally called for using the grill, but I also adapted it to the oven and we’re quite happy with it.

SPIKED LEMONADE CHICKEN
4 boneless, skinless chicken breasts, butterflied
12 ounce frozen lemonade concentrate, thawed
4 ounce can chopped green chilies, DRAINED juice reserved
12 ounces crisp white wine
8-10 strips bacon
1 1/2 cup shredded mozzarella cheese
FRESH ground sea salt and black pepper

  • Combine the thawed lemonade concentrate, wine and juice from green chilies in a large ziploc bag.
  • Add chicken pieces and turn to coat. Marinate 8 hours.

 

  • Preheat oven to 375°.
  • In a large skillet cook bacon 3-5 minutes to render off most of the fat, but so that bacon slices are still soft and pliable. Cool several minutes until cool to the touch.
  • Line baking pan with silicone mat or foil sprayed with non-stick cooking spray.
  • Drain off marinade.
  • Lay chicken pieces out and generously season with FRESH ground sea salt and black pepper.
  • Arrange shredded cheese and green chilies evenly on chicken breasts.
  • Fold close and wrap each chicken breast tightly with 2 pieces of bacon and secure closed with toothpicks.
  • Arrange chicken pieces on baking sheet.
  • Bake 20 minutes until chicken is cooked through and bacon is crisp.
  • Remove from oven and cover with foil to rest for 8-10 minutes.