Category: RECIPES

STUFFED BANANA PEPPERS ~ BLOG 366.228

STUFFED BANANA PEPPERS adapted from Mary Berg  Yield: 4 servings

FRESH ground Kosher salt and black pepper
4 banana peppers
1/4 cup FINE breadcrumbs
1 tablespoon Pampered Chef Chile Lime seasoning
2 tablespoons WHOLE milk
2 tablespoons avocado oil, divided
1 yellow onion, FINELY minced
2 garlic cloves, FINELY minced
1 cup MILD ROTEL (drained)
3/4 pound lean ground beef
1 LARGE egg yolk
1-2 cups homemade tomato sauce
1/4 cup finely grated Parmigiano-Reggiano, plus more for serving
1 tablespoon FINELY chopped FRESH parsley, plus more for serving
2 teaspoon FINELY chopped FRESH oregano

  • Heat your oven to 350°.
  • Bring a medium saucepan of salt seasoned water to a boil over high heat.
  • Add the banana peppers to blanch 2-3 minutes until JUST slightly tender.
  • Drain and slice one side off the pepper to expose the interior and remove the ribs and seeds.
  • Set the peppers aside and finely chop the small piece you cut from each pepper.
  • In a large mixing bowl, combine the breadcrumbs and milk and set aside.
  • Heat 1 tablespoon of the oil in a skillet over medium heat and add in the onion and chopped pepper.
  • Season with the Chile lime seasoning, salt and pepper, cooking 3-5 minutes until tender and lightly golden.
  • Stir in the garlic and transfer half of the mixture into the bowl with the breadcrumbs and set aside to cool to room temperature.
  • Add the ROTEL into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid and reduce the heat to low to cook and keep warm.
  • Add the ground beef to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley and oregano.
  • Place a small amount of tomato sauce on the bottom of the baking dish.
  • Season well with salt and pepper to taste and mix well to combine.
  • Stuff the meat mixture into the peppers and set into a greased baking dish.
  • Drizzle with the remaining tomato sauce, cover with foil and bake for 25-30 minutes.
  • Remove the foil and continue baking 10-15 minutes until golden and cooked through.
  • Serve the peppers topped with the sauce and a HUGE sprinkling of the Parmigiano-Reggiano and FRESH chopped parsley.

SPICED APPLE SALAD ~ BLOG 366.226

ROAST SPICED APPLE SALAD with MAPLE CIDER VINAIGRETTE

APPLES
4 medium Honey Crisp, Fuji, Gala or other firm apples, quartered
1/2 – 1 teaspoon QUALITY cinnamon
2 tablespoons avocado oil

  • Preheat oven to 375°.
  • Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat.
  • Sprinkle with cinnamon.
  • Roast 20-30 minutes until tender, stirring occasionally.
  • Cool COMPLETELY.

DRESSING
2 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 tablespoon PURE maple syrup
1 tablespoon Frank’s chili lime sauce
FRESH ground sea salt and black pepper, to taste

  • In a small bowl, whisk dressing ingredients until blended.

SALAD
4 cups spring mix salad greens (see note)
4-6 plump dried apricots, quartered
4 ounces FRESH goat cheese, crumbled
1/2 cup candied chopped walnuts

  • In a large bowl, combine salad greens and apricots.
  • Drizzle dressing over salad and toss to coat.
  • Divide mixture among 6-8 plates.
  • Top with goat cheese and roasted apples.
  • Sprinkle with candied walnuts.
  • Serve immediately.

NOTE: I like to use a combination of shredded romaine lettuce, super slaw (broccoli, red cabbage and savoy cabbage), sliced green onions and shredded carrots.

DECONSTRUCTED CABBAGE ROLLS ~ BLOG 366.221

DECONSTRUCTED CABBAGE ROLLS

1 medium onion, chopped
1 LARGE carrot, julienned
1/2 head cabbage, sliced
1 pound ground pork
2-3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 can diced tomatoes, drained
1 cup tomato sauce
1/2 cup beef broth
2 tablespoons Worcestershire sauce

  • In a large skillet brown the ground pork breaking it into small pieces.
  • When just about cooked through, add onions cooking 5-6 minutes more until meat is cooked though and the onions opaque.
  • Add the carrots, garlic, salt and pepper cooking 4-5 minutes more.
  • Whisk together the Worcestershire sauce, broth and tomato sauce.
  • Add the tomato sauce mixture, stirring to coat well.
  • Add the cabbage and tomatoes.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 5-8 minutes, stirring occasionally until cabbage is tender.
  • Serve over rice.

NOTE: If you like the taste of the peppers you normally stuff, then dice a red pepper and add in when you add the carrots.

SUPREME BEEF FLAUTAS ~ BLOG 366.219

Flautas are one of my favorite ways to eat Tex Mex. It’s like your favorite taco and a burrito had a baby. All rolled up and fried to give you a crispy shell outer shell even though they are baked and stuffed with all your favorites and then topped with FRESH pico de Gallo and lime cream.

BEEF FLAUTAS SUPREME Yields 6 flautas

1 LARGE shallot
3/4 pound QUALITY ground beef
1 teaspoon Pampered Chef Tex-Mex or southwest seasoning
1 teaspoon tomato paste
1/3 cup chicken broth

  • Adjust rack to middle position and preheat oven to 425.
  • Line a baking sheet with foil and brush with oil or coat with nonstick spray.
  • Wash and dry all produce.
  • Halve, peel, and thinly slice shallot and mince a few of the slices until you have 1-2 tablespoons.
  • Save the minced portion for the PICO DE GALLO.
  • Heat a drizzle of oil in a large pan over medium-high heat.
  • Add sliced shallots, cooking for 2 minutes.
  • Add ground beef and seasoning, cooking 4-6 minutes, breaking up meat into pieces, until beef is browned and shallot is softened.
  • Stir in tomato paste and chicken broth (½ cup for 4 servings).
  • Simmer 2-4 minutes more until mixture is thickened and beef is cooked through. Turn off heat.

6 Flour Tortillas
½ cup Mexican Cheese Blend

  • Drizzle tortillas with 1 tablespoon avocado oil (2 tablespoons for 4 servings).
  • Brush or rub to completely coat.
  • Place tortillas on a clean work surface.
  • Add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese.
  • Roll tortillas up tightly, starting with filled sides, to create flautas.
  • Place seam sides down, snugly on prepared sheet.
  • Bake on middle rack until golden brown and crispy, 8-12 minutes.

PICO de GALLO
1 LARGE Roma Tomato
4 tablespoons sour cream
2 teaspoons avocado oil
1 LARGE lime, juiced (I serve with an additional lime wedge)
2 green onions, sliced

  • Finely dice tomato.
  • Zest and quarter lime.
  • In a small bowl, combine tomato, minced onion, half the lime zest, and half of the lime juice.
  • Season to taste with salt.

 

  • In a separate small bowl, combine sour cream, remaining lime zest, and the other half of the lime juice.
  • Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
  • Season to taste with salt.
  • Divide flautas between plates.
  • Top with pico de gallo, sliced green onions, lime wedges and lime crema.
  • Serve.

 

PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE ~ BLOG 366.215

SUPER easy as well as moist and tender and a really unique flavor combo on the gravy have made this a family favorite!

PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE

PORK

1 pound pork tenderloin
FRESH ground sea salt and black pepper
2 tablespoons QUALITY honey
2 cloves garlic, minced
1 tablespoon avocado oil
1/4 cup butter, cubed

  • Preheat oven to 300°.
  • Line baking sheet with heavy duty foil.
  • Pat pork tenderloin dry.
  • Season well with FRESH ground salt and pepper.
  • Mix honey and garlic together.
  • Rub pork all over with the minced garlic and honey mixture.
  • Heat oil in a large skillet.
  • Brown tenderloin on all sides. DO NOT WASH SKILLET!
  • Dot foil with butter and add roast to the center.
  • Fold foil up and around the roast, crimping the edges.
  • Bake 25-30 minutes.
  • Remove from oven and let stand 10 minutes.
  • Transfer to platter, keeping warm and reserving drippings for the sauce.

SAUCE

1/4 cup favorite white wine
2/3 cup heavy cream
1 shallot, thinly sliced
2 tablespoons of a tart and tangy BBQ sauce
2 teaspoons WONDRA
1/4 cup chicken bone broth
2 cups FRESH baby spinach leaves
1/2 cup oil packed sun dried tomatoes, drained well and chopped small

  • Using the same skillet add the shallots, cooking 1-2 minutes.
  • Add wine to deglaze the pan.
  • Add BBQ sauce and cream.
  • Whisk together the WONDRA and chicken broth until smooth.
  • Add to skillet, whisking constantly.
  • Add pork drippings and bring to a SLOW boil, reduce heat stir constantly 1-2 minutes until desired consistency.
  • Fold in spinach leaves and sun-dried tomatoes, heating through.

CRANBERRY BBQ CHICKEN WINGS ~ BLOG 366.214

CRANBERRY BBQ CHICKEN WINGS

DIP
1 LARGE lemon
1/2 cup sour cream
1/3 cup mayonnaise
2 green onions, chopped
2 tablespoons chopped FRESH parsley

  • Stir together the sour cream and mayonnaise until smooth.
  • Whisk in lemon juice until smooth.
  • Fold in green onions and parsley.
  • Cover and chill until needed.

WINGS
1 can cranberry sauce (whole berry)
1 package Lipton onion soup mix
1 cup Catalina dressing
2 tablespoons QUALITY honey
3 pounds chicken wings (tips removed)

  • Stir together the cranberry sauce, soup mix and Catalina dressing in a LARGE bowl.
  • Reserve 1/2 cup of marinade.
  • Add wings to large bowl, tossing to coat wings well in marinade.
  • Cover or transfer to a large ziploc bag.
  • Chill for at least 2 hours!

 

  • Heat oven to 425°.
  • Line baking sheet with foil and spray with non-stick baking spray.
  • Spread wings in a single layer on baking sheet.
  • Bake 30-35 minutes until cooked through and juices run clear brushing with reserved marinade during the final 5-10 minutes of baking time.
  • Transfer to platter and serve with dip.

CHRISTMOSAS for CHRISTMAS IN JULY ~ BLOG 366.212

I made up this recipe last Christmas when a friend was visiting for dinner, but never got around to posting it so Christmas in July seemed like the best time. I made them “pitcher” style, but you could make them by the glass if you prefer.

CHRISTMOSAS
2 Granny Smith apples, chopped small
1 cup cranberries
1 cup halved green grapes
1 cup pomegranate seeds
1 cup sparkling grape juice
3 cups champagne or Proseco
Sanding sugar, for rims

  • Wash fruit and toss pieces in a bowl, cover and chill several hours before making drinks.
  • Add chilled fruit to pitcher.
  • Top with sparkling grape juice and champagne, stir and serve in sanding sugar rimmed glasses.

APPLE PIE PORK CHOPS ~ BLOG 366.208

APPLE PIE PORK CHOPS Yield 4-6 servings
4-6 1 inch THICK boneless pork chops
FRESH ground sea salt and black pepper
6 ounce package Stove Top Stuffing mix, prepared per package
21 ounce can Comstock apple pie filling
1-2 ounces avocado oil

  • Preheat oven to 350°.
  • In a large skillet heat oil over medium-high heat until shimmering.
  • Season pork chops all over and add to oil, browning 3-4 minutes per side.
  • Lightly grease 9×13 baking dish.
  • Spread pie filling evenly over the bottom of the baking dish.
  • Layer pork chops over the pie filling.
  • Layer the stuffing mix over the pork chops.
  • Cover and bake for 35 minutes.
  • Uncover and bake 10 minutes longer.

NOTE: Changing the fruit flavor can give you a new and more complex flavor profile. I really like these with cherry, apricot, peach or pineapple also.

CAJUN CABBAGE ~ BLOG 366.207

Spicy and cheesy as well as hearty. Also a perfect dish for a cold winter’s eve, church socials, potlucks or even summer suppers. The cabbage stays somewhat crisp and makes this almost like a warm salad.

CAJUN CABBAGE

1 pound QUALITY ground beef
1 tablespoon avocado oil
1 medium red pepper, chopped
1 medium Vidalia onion, chopped
3 cloves garlic, FINELY minced
1 can ORIGINAL Rotel tomatoes
8 ounces tomato sauce
1/2 cup long grain rice (uncooked)
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped basil
1 tablespoon FRESH chopped oregano
1/4 +/- cayenne pepper
1 tablespoon FRANK’s original hot sauce
1 small head cabbage, chopped
1 – 1 1/2 cups shredded Colby cheese

  • Preheat oven to 350°.
  • Heat skillet over medium high heat.
  • Add ground beef and season to taste with FRESH ground sea salt and black pepper.
  • Drain beef well.
  • Add oil to skillet.
  • When oil is heated add onion and pepper, sautéing until onion is translucent.
  • Add garlic, sautéing a minute more.
  • Add tomatoes, tomato sauce, hot sauce, basil, oregano, cayenne and rice, stirring to combine.
  • Spread into an ungreased baking dish.
  • Toss cabbage pieces and cheese together.
  • Top with chopped cabbage and cheese.
  • Cover and bake 1 hour + or until rice is tender.

PAN FRIED ARTICHOKE CAKES & SUN-DRIED TOMATO DIPPING SAUCE ~ BLOG 366.205

I adapted this recipe for Pan Fried Artichoke Cakes from Buffalo Wyoming’s Piezano menu. They are composed of a colorful mixture of marinated artichoke hearts, caramelized red onions, fire roasted bell peppers, scallions, panko, Parmesan, and seasonings that are then pan sautéed until golden brown and sun-dried tomato lemon aioli sauce making them as colorful as they are tasty!

DIPPING SAUCE
1/2 cup Duke’s mayonnaise
1 medium clove garlic, FINELY minced
1 tablespoon FRESH lemon juice
1/2 teaspoon FINELY grated lemon zest
2 tablespoons FINELY diced sun dried tomatoes
FRESH ground sea salt and black pepper

  • Mix the all the sauce ingredients together in a small bowl, add salt and pepper to taste.
  • Cover and refrigerate until ready to use.

ARTICHOKE CAKES yields 10 cakes
2 15-ounce jars of marinated artichoke hearts, drained, rinsed, and FINELY chopped
1 1/2 cups panko breadcrumbs
FIRE ROASTED red bell pepper, FINELY diced
1 rib of celery, FINELY chopped
1/4 cup FINELY diced red onion
2 green onions, sliced thin
1 teaspoon fresh lemon juice
1/2 teaspoon dried parsley
FRESH ground sea salt and black pepper
1/4 teaspoon teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 LARGE eggs, lightly beaten

  • Combine all the ingredients in a large mixing bowl, mixing thoroughly.

1/2 cup all-purpose flour
1 tablespoon avocado oil


  • Place the flour in a large shallow dish.
  • 
Divide the artichoke mixture into 4 equal size balls.
  • Squeeze the balls to release any excess moisture.
  • Form the balls into patties about 2 1/2 inches in diameter.
  • Lightly dredge in the flour.
  • Place the patties on a plate, cover and freeze for 1/2 hour to help them stay together and to allow the flavors to meld. 

  • Heat the oil in a large skillet over medium-high heat until shimmering.
  • 
Add the patties to the pan and cook until well browned, about 3 to 4 minutes per side. 

  • Serve the cakes with the dipping sauce.

PEACH PINEAPPLE JALAPENO CHICKEN ~ BLOG 366.201

I adapted this recipe for Strawberry-Jalapeño Chicken from DELISH

This one is for sweet-and-spicy lovers. When I found this recipe it was for a strawberry jalapeño chicken. It sounded intriguing to me, but everyone I cook for turned their noses up at the idea UNTIL I converted it to either peach, apricot or pineapple. Or better yet a combination of all three flavors.

Start well seasoned chicken breasts and pan sear them 2-3 minutes per side until golden brown, smother them in your peach or pineapple or apricot chipotle sauce, and topped with FRESH SALSA made from the same flavors to create this scrumptious dish that will leave them begging for more. The sweetness of the fruit coupled with the spicy of the pepper and the smokey of the chiles are a match made in heaven.

PEACH PINEAPPLE JALAPENO CHICKEN Yield: 4 – 6 servings

SALSA
2 tablespoons FRESH chopped cilantro or flat leaf parsely, plus more for serving
1 cup+ chopped FRESH pineapple
3 peaches, chopped
1-3 jalapeños, seeded, chopped, divided (depending on the heat level you want)
2 shallots, FINELY chopped, divided
3-4 tablespoons pineapple balsamic vinegar (or a QUALITY balsamic)
2 tablespoons Frank’s Chile Lime sauce
2 tablespoon QUALITY honey

  • In a small bowl, toss cilantro, peaches, pineapple, jalapeños, shallots, vinegar, and a pinch of salt. 
  • Spoon over chicken or eat with a spoon 🙂
  • Top with cilantro.

1 + 1 tablespoon avocado oil, divided
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
3/4 teaspoon garlic powder

  • In a large skillet over medium heat, heat 1 tablespoon oil.
  • Pat chicken dry and season both sides with pepper, garlic powder, and 2 teaspoons salt.
  • Add chicken to skillet and cook 5-7 minutes per side, turning occasionally, until golden brown and cooked through.
  • Top with salsa and Enjoy!