Category: RECIPES

GARLICKY SHEPHERD’S PIE

GARLICKY SHEPHERD’S PIE

10 inch prepared pie crust

POTATO TOPPING
4 large russet potatoes, peeled and diced
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef broth
4 tablespoons butter, softened
FRESH ground sea salt and black pepper, to taste

  • Add the potatoes and garlic to a large sauce pan.
  • Cover with cold water.
  • Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, 10-15 minutes.
  • Drain.
  • Transfer the potatoes and garlic to a large bowl.
  • Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes.
  • If the mixture is too dry, add the remaining 1/4 cup broth. DO NOT OVER MIX!
  • Cover and set aside.
  • Preheat the oven to 350°.

FILLING
4 slices bacon, cooked crisp and crumbled
1 tablespoon avocado oil
1 LARGE Vidalia onion, chopped
1 LARGE shallot, diced
FRESH ground sea salt and black pepper, to taste
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1 cup)
1 cups frozen petite peas, thawed and drained
2 LARGE garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle beer (flavor of choice)
1/2 cup beef broth
1 teaspoon FRESH finely minced tarragon leaves
1 teaspoon FRESH finely minced thyme leaves
2 tablespoons chopped fresh parsley leaves
FRESH ground sea salt and black pepper, to taste
1/2 cup FRESHLY grated Gruyere or Cheddar

  • Heat a large skillet over medium heat.
  • Add the bacon and cook, stirring occasionally until browned and crisp.
  • Drain on paper toweling and set aside.
  • Add the avocado oil to the drippings in the skillet and increase to medium heat.
  • Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
  • Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.
  • Add the carrots and peppers, sautéing 2-3 minutes more.
  • Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
  • Fold in the peas, and garlic, stirring a couple minutes more.
  • Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes.
  • Add the beer, bring to a boil and boil for 3 minutes.
  • Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
  • Add the cooked bacon, the broth, herbs, FRESH ground sea salt and black pepper, bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
  • Spoon the meat mixture into the prepared crust.
  • Spread the potato topping evenly over the beef mixture.
  • Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
  • Remove from the oven and sprinkle with the cheese.
  • Return to the oven and bake for 10 more minutes.
  • Let rest out of the oven for 10 minutes before serving.
  • Sprinkle with parsley and serve.

FAITH & FOOD FRIDAY #4 ~ INSTA POT STICKY PORK LETTUCE WRAPS

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:

God, You’re great! God, You’re good! Now we thank you for our food. By your blessings we are fed. Give us, Lord, our daily bread. Amen

INSTA POT STICKY PORK LETTUCE WRAPS
PICKLED ONIONS
1/2 cup water
1/2 cup seasoned rice wine vinegar
2 tablespoons sugar
FRESH ground sea salt, to taste
1 pinch of red pepper flakes
1 small red onion, halved and sliced thin

  • Bring the water, vinegar, sugar, salt and pepper flakes to a boil in a small saucepan.
  • Place onions in a tempered bowl.
  • Pour vinegar mixture over onions and toss gently.
  • Cover and refrigerate until ready to use.

PORK AND SAUCE
1/2 cup PACKED brown sugar
1 teaspoon ground ginger
1 teaspoon Chinese 5 spice
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH ground ginger
2-3 cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 3-4 pieces
2 tablespoons avocado oil
2/3 cup homemade chicken broth
1/4 cup Hoisin sauce
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons sweet chili sauce
1-2 tablespoons Sriracha
1 tablespoon cornstarch
Bibb Lettuce leaves
Toasted sesame seeds
1 bunch green onions, sliced diagonally

  • Whisk together 2 tablespoons of the brown sugar, ground ginger, Chinese 5 spice,
  • FRESH ginger, 1/2 of the green onions, garlic, salt and pepper in a large bowl.
  • Add pork pieces, turning to coat well.
  • Add the oil to the insta pot and set to saute’.
  • When hot, add pork pieces and brown 2 minutes per side. Remove to a plate.
  • Add broth to insta pot, scraping up the browned bits from the bottom.
  • Whisk in the Hoisin sauce, vinegar, chili sauce and Sriracha.
  • Return the pork to the pot.
  • Place lid on and set to lock. Make sure the valve is in the sealed position. Set to pressure cook on high for 45 minutes.
  • Allow pressure to release naturally for 10 minutes.
  • Turn the valve to the venting position to vent any remaining pressure.
  • Turn the insta pot off and remove lid.
  • Remove pork to cutting board and shred.
  • Set insta pot back to saute and stir in remaining brown sugar.
  • In a small bowl whisk together the cornstarch and 3-4 tablespoons of the liquid from the insta pot.
  • Pour cornstarch mixture into the insta pot and whisk until smooth, stirring and cooking 10 minutes until thickened.
  • Season to taste.
  • Return the pork pieces and stir to coat.
  • Serve on lettuce leaves with pickled onions.
  • Top with green onions and sesame seeds.

BETTY WHITE’S CHICKEN WINGS

I ran across an article about celebrity recipes and the one that stuck out to me was BETTY WHITE’S CHICKEN WINGS. They claim this recipe went viral before viral was a “thing”. Well, I LOVE Betty White, so I had to try them. 😀 I altered them very little. The biggest alteration was eliminating the “death to me” allergy ingredient of dry mustard. Hubby said in his opinion, it wasn’t even necessary. The other alterations I made were substituting Bragg’s liquid aminos for the soy sauce because it reduces the sodium A LOT and decreasing the water which made them stickier and in my opinion tastier! Anytime I make wings I start them in a buttermilk soak to plump them also. That said, these wings were AMAZING!

BETTY WHITE’S CHICKEN WINGS
3 pounds plump chicken wings
1/2 cup butter
1 quart buttermilk
1 cup Bragg’s Liquid Aminos
1 cup brown sugar
1/3 cup water
3/4 teaspoon garlic powder

  • Arrange wings in shallow baking pan or 2 as necessary for a single layer.
  • Pour buttermilk over top and refrigerate 2 hours.
  • Drain off buttermilk and rinse wings. Let them drain while you prepare the marinade.
  • Return wings to baking dish(es) in a single layer.
  • In a large sauce pan combine the butter, liquid aminos, water, garlic powder and brown sugar whisking to combine until butter melts and sugar dissolves.
  • Bring to a SLOW boil.
  • Turn off heat and cool 15 minutes.
  • Pour marinade over wings and refrigerate 2 hours.
  • Remove pan from refrigerator and bring to room temperature.
  • Preheat oven to 375.
  • Bake 75-90 minutes depending on plumpness.

SHEET PAN HAMBURGER STEAK with MUSHROOMS & ONIONS

SHEET PAN HAMBURGER STEAK with MUSHROOMS & ONIONS

1 large Vidalia onion – halved and sliced thin
1/2 pound of your favorite mushrooms – sliced
avocado oil
FRESH ground sea salt and black pepper
2 pounds double ground chuck
2 tablespoons Worcestershire sauce
2 teaspoons Lawry’s garlic salt
3-4 slices bacon, cooked crisp and crumbled
FRESH ground salt and pepper for each patty
4 tablespoons butter, thinly sliced into eighths

  • Heat oven to 400°.
  • Line a baking pan with tin foil.
  • Place onions and mushrooms on the pan, drizzle with avocado oil, sprinkle with salt & pepper and toss to coat.
  • Gently mix together the ground chuck, Worcestershire sauce, garlic salt, bacon pieces and a generous sprinkling of FRESH ground pepper.
  • Form into 6  steaks.
  • Gently nestle each hamburger steak on top of veggies.
  • Sprinkle with additional salt and pepper.
  • Place pan in the oven and cook for approximately 25-30 minutes, until steaks are brown around edges.
  • Remove from oven and top with pat of butter.
  • Let rest for 5 minutes and serve with with your favorite side dish.

LEMON CAKE with LEMON CURD FILLING, LEMON BUTTER FROSTING & CANDIED LEMONS

You’ll want to make the Lemon Curd and Candied Lemon slices first so they have time to chill and set up before you need them to assemble the cake.

LEMON CAKE with LEMON CURD FILLING, LEMON BUTTER FROSTING & CANDIED LEMONS

LEMON CURD FILLING
1 tablespoon grated lemon zest
1⁄2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3⁄4 cup sugar
4 egg yolks, beaten

  • In medium saucepan, mix together lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
  • Add butter and sugar, bringing mixture to a SLOW boil over medium heat.
  • Boil for one minute, stirring constantly.
  • In small bowl, with a wire whisk, beat egg yolks until smooth.
  • Whisk in a small amount of the hot lemon mixture.
  • Pour the egg mixture into the sauce pan, whisking well until well blended.
  • Reduce heat to low; cook, stirring constantly, 5 minutes or until thick DO NOT BOIL.
  • Pour mixture into medium bowl.
  • Cover with saran pressing so there is contact with the surface to prevent a skin from forming as it cools.
  • Cool to room temperature.
  • Refrigerate 3 hours.

CANDIED LEMON SLICES
Candied Lemons are super EASY to make!

1 cup granulated sugar
1 cup water
2 tablespoons FRESH lemon juice
2-3 lemons sliced to 1/8-inch thickness

  • In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.


  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.


  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.

 Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

CAKE
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1⁄2 cup butter
1 1⁄4 cups white sugar
3 eggs
1 teaspoon PURE vanilla extract
1 cup milk

  • Preheat oven to 350°.
  • Grease and flour two 8 inch round pans.
  • Sift together the flour, baking powder and salt. Set aside.

 

  • In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
  • Beat in the eggs one at a time, then stir in the vanilla.
  • Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  • Pour batter into prepared pans.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool in pans on wire racks for 10 minutes.
  • Invert onto wire racks to cool completely.

FROSTING
2 tablespoons FRESH lemon juice
1 teaspoon lemon zest
1/2 cup butter, softened
4 cups powdered sugar
2 tablespoons lemon curd
2 tablespoons WHOLE milk

  • Cream butter.
  • Add lemon zest and lemon juice.
  • Gradually add in powdered sugar and 2 tablespoons milk until well blended.
  • Add lemon curd, blending until smooth.

ASSEMBLY

  • With long serrated knife, split each cake layer in half horizontally, making 4 layers. THIS STEP IS OPTIONAL! I actually prefer just 2 layers most of the time. 😀
  • Place 1 layer, cut side up, on a serving plate.
  • Spread with half of the lemon filling.
  • Top with another layer, and spread with 1/2 cup frosting.
  • Press on final cake layer, and frost top and sides of cake with remaining frosting.
  • Top with candied lemons.
  • Refrigerate cake until serving time.

F3 FAITH & FOOD FRIDAY #3 ~ TEX MEX a.k.a. MEXICAN MANICOTTI ~ BEEF or CHICKEN

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:

Some days are busy- we have lots of things to do, and we might not always take a break just to stop and talk to God. But most of us still find the time to eat even when we’re very busy. Taking time to pray before our meals gives us a great opportunity to connect with God. Next time you have a really busy day, enjoy a few minutes in prayer with God before your meal.

CHICKEN MEXICAN MANICOTTI
1 box Uncooked manicotti shells
2 cups shredded rotisserie chicken
1 1/2 cups salsa, divided
1 cup ricotta cheese
1/4 cup FRESH chopped parsley
1 bunch green onions, sliced thin
2 cloves garlic, minced
1/2-1 teaspoon Frank’s hot sauce, as desired
1/2 cup shredded Mexican cheese

  • Preheat oven to 400°.
  • Cook manicotti per package directions, al dente.
  • In a medium bowl combine the chicken pieces, 3/4 cup salsa, parsley, most of the green onions, garlic, hot sauce and ricotta cheese.
  • Spread half of the remaining salsa on the bottom of baking dish.
  • Gently fill manicotti shells with chicken mixture and layer on top of salsa in baking dish in a single layer.
  • Spread the remaining salsa on top of manicotti.
  • Cover and bake 40 minutes.
  • Uncover and sprinkle shredded Mexican cheese over top.
  • Bake 10 minutes more.
  • Garnish with remaining green onion and olives.
  • Serve with sour cream.

BEEF MEXICAN MANICOTTI
1 box Uncooked manicotti shells
2 cups browned ground beef
1 1/2 cups salsa, divided
1 cup ricotta cheese
1/4 cup FRESH chopped parsley
1 bunch green onions, sliced thin
2 cloves garlic, minced
1/2-1 teaspoon Frank’s hot sauce, as desired
1/2 cup shredded Mexican cheese

  • Preheat oven to 400°.
  • Cook manicotti per package directions, al dente.
  • In a medium bowl combine the chicken pieces, 3/4 cup salsa, parsley, most of the green onions, garlic, hot sauce and ricotta cheese.
  • Spread half of the remaining salsa on the bottom of baking dish.
  • Gently fill manicotti shells with chicken mixture and layer on top of salsa in baking dish in a single layer.
  • Spread the remaining salsa on top of manicotti.
  • Cover and bake 40 minutes.
  • Uncover and sprinkle Mexican cheese over top.
  • Bake 10 minutes more.
  • Garnish with remaining green onion and olives if desired.
  • Serve with sour cream.

COWBOY COOKIES

You can’t be a good Texan without a great hand me down recipe for BBQ, sheet cake and COWBOY COOKIES 😀

COWBOY COOKIES  Yields 3 to 3 1/2 dozen cookies

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon QUALITY ground cinnamon
1 teaspoon salt
1 ½ cups (3 sticks) butter, at room temperature
1 ½ cups granulated sugar
1 ½ cups packed light-brown sugar
3 LARGE eggs
1 tablespoon PURE vanilla
3 cups QUALITY semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flaked coconut
2 cups (8 ounces) chopped pecans OR walnuts
1 cup golden raisins

  • Heat oven to 350°.
  • Sift flour, baking powder, baking soda, cinnamon and salt together in a bowl.
  • In a large mixing bowl beat butter with an electric mixer at medium speed until smooth and creamy.
  • Gradually add in sugars, combining thoroughly.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla.
  • Gradually add in flour mixture until just combined.
  • Stir in chocolate chips, oats, coconut and nut pieces.
  • Fold in raisins.
  • For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart (cookies will spread).
  • Bake for 15 to 17 minutes, until edges are lightly browned; rotate cookie sheets halfway through.
  • Remove cookies from rack to cool.

GERMAN BRAISED RED CABBAGE

GERMAN BRAISED RED CABBAGE
1 medium head red cabbage, shredded
1 LARGE red onion, THINLY sliced
2 Granny smith apples, peeled, cored and sliced thin
1/3 cup sugar
1/3 cup apple cider vinegar
FRESH ground sea salt and black pepper

  • Spray a large dutch onion with non-stick cooking spray.
  • Cook onion and apple over medium heat 5 minutes until onion is tender.
  • Add cabbage, stirring to combine.
  • Generously sprinkle with FRESH ground sea salt and black pepper.
  • Sprinkle with sugar and drizzle with vinegar.
  • Stir to combine.
  • Cover and simmer 1 hour, stirring occasionally until cabbage is tender.

F3 ~ FAITH & FOOD FRIDAY #2 ~ AVOCADO & PICKLED RED ONION SALAD

I decided to feature my Mary & Martha GRACE meal prayer box for the next several weeks on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom. These prayers just seemed apropos for the topic 😀

This week’s prayer:

In a world where so many are hungry, May we eat this food with humble hearts; In a world where so many are lonely, May we share this friendship with joyful hearts. Amen

AVOCADO & PICKLED RED ONION SALAD
2 RIPE avocados, sliced
1 LARGE beefsteak tomato, sliced thick
1/2 small red onion, thinly sliced 
1/4 cup fresh cilantro, coarsely chopped 
FRESH ground sea salt and black pepper
1/2 cup apple cider vinegar 
1 LARGE lime, juiced 

  • Pour apple cider vinegar over the onion slices and set aside for 15-30 minutes while you prep the remaining ingredients.
  • Make a single layer of tomatoes on the serving platter.
  • Generously season with FRESH ground sea salt and black pepper.
  • Place the avocado slices on top of tomatoes.
  • Evenly pour lime juice over avocado slices and generously season with FRESH ground sea salt and black pepper.
  • Drain onion slices of excess vinegar and arrange over avocados.
  • Garnish with chopped cilantro and lime slices.

PORK SCHNITZEL

PORK SCHNITZEL
3/4 pound pork tenderloin, cut into 4 pieces & pounded thin
3 LARGE eggs, beaten
2 tablespoons avocado oil
2 cups all purpose flour
2 cups PANKO bread crumbs, or preferably freshly made SOURDOUGH bread crumbs
FRESH ground sea salt and black pepper
2 tablespoons butter
2 tablespoons avocado oil
Minced Italian Parsley, garnish

  • Whisk together the eggs and oil until well blended.
  • Set up dredging station with well seasoned flour, beaten eggs and well seasoned bread crumbs.
  • Dredge each pork piece in flour, pressing to adhere well and shaking off excess followed by the egg mixtures and ending with the bread crumb mixture.
  • Transfer to wire rack and let sit 5 minutes.
  • Heat griddle over medium-high heat and grease well with oil or butter.
  • Arrange pork on griddle in single layer. Cook 2-3 minutes per side until golden and crisp.
  • Garnish with chopped parsley and serve immediately.

MELISSA’S CHICKEN a.k.a. CHICKEN IN MUSTARD SAUCE

MELISSA’S CHICKEN A.K.A. CHICKEN IN MUSTARD SAUCE
adapted from Melissa d’Arabian

1 1/2 to 2 pounds boneless, skinless chicken thighs
FRESH ground sea salt and black pepper
1 + 1 tablespoons avocado oil, divided
1 tablespoon butter
1 onion, chopped **
1/4 pound white button mushrooms, quartered
1 cup shredded carrots
3 cloves garlic, minced
1 can petite diced tomatoes
1 tablespoon WONDRA flour
1 teaspoon dried tarragon or thyme
1/2 cup white wine
1 cup chicken stock, plus more if needed
1-2 tablespoons Dijon mustard
2 tablespoons sour cream

  • Preheat the oven to 350°.
  • Rinse and dry the chicken thighs and season with FRESH ground salt and pepper.
  • Heat 1 tablespoon oil  and 1 tablespoon butter in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
  • Add the remaining 1 tablespoon oil to the Dutch oven and cook the onions until soft, about 5 minutes.
  • Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes.
  • Stir in the garlic and cook until fragrant, about 2 minutes.
  • Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes.
  • Stir in the tarragon or thyme.
  • Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two.
  • Return the chicken to the Dutch oven.
  • Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 15 minutes.
  • Remove the chicken from the Dutch oven and set aside.
  • Add the mustard and sour cream and whisk to blend well.
  • Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes.
  • Serve over Super Buttered Noodles.

NOTE: **I use a combo of red and green onions or whatever I have on hand.

SUPER BUTTERED NOODLES
1 tablespoon Better Chicken Bouillon
1 pound egg noodles
3 tablespoons butter, softened
1 tablespoon sour cream
Chopped fresh parsley, for garnish
FRESH ground sea salt and black pepper

  • In a large pot filled with boiling water, dissolve the bouillon and cook the noodles according to package directions.
  • Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain.
  • Remove the colander and stir the butter and sour cream into the pasta water until the butter melts.
  • Add the parsley and the noodles.
  • Season with FRESH ground sea salt and pepper.
  • Toss to combine well.
  • Pour into a serving bowl and serve.

MISO CARAMEL APPLE UPSIDE-DOWN CAKE

MISO CARAMEL APPLE UPSIDE-DOWN CAKE

2 1/2 cups sugar
1/3 cup + 1 1/2 tablespoons water
2 tablespoons white miso paste
3 Granny Smith apples, peeled, cored and cut into 1/2 inch pieces
2 sticks +3 tablespoons unsalted butter, softened
1 teaspoon PURE vanilla extract
2 cups self-rising flour
2/3 cup almond meal
1/4 teaspoon salt
5 LARGE eggs
1/2 cup milk

  • Preheat 350°.
  • Grease a 9 inch square spring form pan.
  • Wrap pan bottom with foil to prevent spillage. Set aside.

 

  • In a saucepan combine 1 1/4 cup sugar with 1/3 cup water and stir constantly over low heat until sugar dissolved.
  • Bring to a SLOW boil, without stirring for 6-8 minutes until golden in color.
  • Remove from heat.

 

  • Combine miso paste and 1 1/2 tablespoons water in a small bowl until smooth.
  • Add miso paste mixture to caramel.
  • Pour caramel evenly over cake pan base.
  • Arrange apple slices in overlapping layers.

 

  • Beat butter, vanilla and and remaining sugar in a large bowl until light and fluffy.
  • Add flour, almond meal and salt beating on low speed JUST until combined.
  • Add eggs and milk, beating on low speed until smooth and combined.
  • Spoon over apples and smooth the surface.
  • Bake cake 40 minutes.
  • Cover with foil and bake another 20 minutes until tester comes out clean.
  • Let cool 5 minutes.
  • Run a knife around the edge and release spring form pan.
  • Turn cake out onto platter. If necessary use a large offset spatula to release cake top from pan bottom.