Category: RECIPES

BLTS ROLL UPS

These are great in the spring and summer, especially for picnic baskets or outside around the yard.

BLTS (BACON LETTUCE TURKEY STRAWBERRY) ROLL UPS
PER PERSON
1 LARGE spinach tortilla
2 slices deli turkey
2-3 pieces crisp bacon
2-3 LARGE strawberries
shredded lettuce mayonnaise

  • Lay spinach tortillas out on a flat work surface.
  • Spread with mayonnaise.
  • Starting at one edge top with turkey slices followed by bacon pieces, sliced strawberries and lettuce not quite going all the way to the other edge.
  • Roll the tortillas TIGHTLY!
  • Cut each roll in half and serve.

ORANGE CHILE CHICKEN

ORANGE CHILE CHICKEN

SAUCE
1/2 cup oyster sauce
1/2 cup sugar
3 ounces orange juice
3 ounces rice wine vinegar (unseasoned)
1 tablespoon cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons BRAGG’S liquid aminos
1 tablespoon hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional 

  • Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, liquid aminos, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium.
  • Whisk gently as it comes to a simmer.
  • Allow to simmer, keep whisking for about 5 minutes until the sauce thickens.
  • Remove from heat and reserve.

CHICKEN
1 1/2 quarts neutral oil, for deep frying
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
2 1/2 cups tempura flour  

  • Heat the oil in a 4-quart Dutch oven to 375°.
  • Rinse the chicken in cold water and pat dry.
  • Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shaking off the excess.
  • Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter.
  • Coat dredged chicken pieces in batter.
  • Fry in batches until golden brown and crispy, 6 to 8 minutes.
  • Drain on paper towels. 

ASSEMBLY
2 tablespoons neutral oil, I use avocado
3-4 cloves minced garlic
1 1/2 teaspoons minced, peeled fresh ginger
Fried chicken pieces, from above
2 to 3 scallions, cut on the bias into 2-inch lengths
1/2 yellow onion, cut into large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows, or steamed rice, for serving

  • Heat a large skillet to high and add the oil.
  • When you see the first wisps of white smoke, stir in the garlic, ginger and chicken pieces, cooking and stirring for about 30 seconds.
  • Add the scallions, onion and reserved sauce turning to coat and simmer to heat through, about 2 minutes.
  • Serve over chow mien or fried rice or steamed rice. 

ASIAN CHICKEN CHOPPED SALAD

ASIAN CHICKEN CHOPPED SALAD

2 chicken breasts

MARINADE
2 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 clove garlic, sliced
1 tablespoon ginger, chopped

  • In a large bowl, combine marinade ingredients.
  • Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
  • Fully cook chicken and cut into cubes.

VINAIGRETTE
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon grated ginger

  • In a mason jar, combine ingredients for the dressing.
  • Shake and set aside.

SALAD
2 romaine lettuce, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onions, chopped
¼ cup cilantro, chopped
¼ cup almond slices
¼ cup fried wonton chips

  • Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing.
  • Toss and enjoy!

NOTES: Get creative and add in ANYTHING you’d like; tomatoes,diced celery, red onions, hard boiled eggs, mandarin oranges…

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS
2 tablespoons butter
1 tablespoons avocado oil 
6 boneless, skinless chicken thighs (see note)
FRESH ground sea salt and black pepper 
1/3 cup WONDRA flour
1 cup chicken stock 
1/2 cup Bragg’s liquid aminos
1/4 cup cream sherry 
1/4 cup brown sugar 
2 tablespoons hoisin sauce 
2 tablespoons sesame oil 
1 large Vidalia onion, sliced thin
1 small crown of broccoli, cleaned and chopped
1 carrot, peeled and sliced diagonally 
2 tablespoons chili paste 
2 tablespoons minced ginger 
3 cloves garlic, minced 
4 scallions, sliced thin
Prepared Yakisoba noodles

  • Heat the butter and oil in a Dutch oven over medium-high heat.
  • Add carrots and broccoli pieces, sauteing 7-8 minutes until softened. With a slotted spoon remove from pan and set aside as you prep chicken.
  • Add remaining butter and oil to skillet.
  • Generously sprinkle chicken with salt and pepper.
  • LIGHTLY dredge in WONDRA flour, shaking off the excess.
  • Sear chicken until golden on ALL sides.
  • Remove the chicken to a plate and set aside.
  • Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin sauce and sesame oil in a small bowl. Set aside.
  • Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes.
  • Pour in the sauce and deglaze the pan.
  • Add noodles, stirring to combine.
  • Return chicken and veggies to pan, simmering 4-5 minutes until heated through and sauce begins to thicken.
  • Spoon sauce over and around the chicken and noodles.

NOTE:

This recipe originally called for bone-in, skin-on chicken thighs, but I changed it out to make a more user friendly dish 😀

MARINATED APRICOT PORK CHOPS with ROASTED VEGGIES and APPLES

MARINATED APRICOT PORK CHOPS with ROASTED VEGGIES and APPLES

2 medium carrots, peeled and cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
1 red onion, cut into wedges/slices
2 tablespoons avocado oil
1 tablespoon chopped FRESH tarragon
Kosher salt and freshly ground pepper
2 SMALL Granny Smith apples, peeled (optional) cored, and sliced
1/4 cup apricot preserves
1/2 cup water
1 teaspoon Worcestershire sauce
1 teaspoon chopped FRESH sage
4 bone-in 1/2 inch thick pork loin chops
1 tablespoon butter

  • Preheat the oven to 450°.
  • Toss the carrots, turnip and onion with avocado oil, tarragon, FRESH ground sea salt and black pepper on a rimmed baking sheet.
  • Arrange the apples on top, cut-side up.
  • Brush with 2 tablespoons apricot preserves and season with pepper.
  • Roast until the vegetables and apples soften, 20 minutes.

 

  • While veggies are roasting whisk together the remaining preserves, water, Worcestershire sauce, sage and FRESH ground pepper.
  • Place pork chops in a shallow platter, pierce the pork all over with a fork, pour marinade over top and marinate 10 minutes.

 

  • In a large skillet heat avocado oil over medium high heat.
  • Drain pork chops of marinade, but reserve the marinade.
  • Add pork chops to skillet and sear 3-4 minutes per side. Be sure to sear the edges also.

 

  • Transfer the marinade to a saucepan and boil over medium-high heat until thickened, about 3 minutes.
  • Whisk in the butter.
  • Drizzle over the pork.
  • Serve with the vegetables and apples.

TOMATO BEEF & NOODLES ala SLOW COOKER

TOMATO BEEF & NOODLES serves 2-4
3/4 pound chuck steak, cut into bite sized pieces
FRESH ground sea salt & black pepper
1/2 teaspoon sweet paprika
1/4 cup + 2 tablespoons WONDRA flour
1/3 cup chopped onion
1 tablespoon avocado oil
1/2 cup water
1 tablespoon Worcestershire sauce
1 heaping tablespoon brown sugar
2 tablespoons QUALITY tomato paste
1/2 cup beef stock
1 cup uncooked egg noodles
FRESH chopped parsley for garnish

  • Spray slow cooker insert with non-stick cooking spray.
  • Heat oil in large skillet.
  • Generously season meat with FRESH ground sea salt and black pepper.
  • Place 1/4 cup flour in large ziploc bag.
  • Add beef pieces and shake to coat. Shake off excess flour as you add the pieces to the hot oil.
  • Sear beef QUICKLY, but do not cook through.
  • Transfer beef pieces to slow cooker.
  • Add onions to oil and saute until translucent.
  • In a small bowl whisk together the beef stock, brown sugar, Worcestershire sauce and paprika.
  • Cook on low 4-5 hours.

 

  • Whisk together the water and flour until smooth.
  • Stir into meat mixture.
  • Re-cover and cook 30 minutes more or until thickened.
  • While mixture is thickening prepare noodles per package instructions.
  • Serve over prepared noodles.

CLASSIC PASTA SALAD

This is the PERFECT and the EASIEST pasta salad, a true classic for any pot luck, BBQ or church supper.

CLASSIC PASTA SALAD – 8 servings

2 cups ROTINI or elbow macaroni, cooked per package directions
1 SMALL can Le Seur peas, drained WELL
2 LARGE eggs, hard boiled and diced
2/3 cup Duke’s mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
2 SMALL mini red peppers, diced
1/3 cup FINELY diced red onion
2 celery ribs, FINELY diced
3 tablespoons chopped FRESH parsley leaves
1/2 cup SMALL diced extra-sharp cheddar cheese
FRESH ground sea salt and black pepper, to taste

  • In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper.
  • Fold in pasta, peas, eggs, bell pepper, onion, celery and cheese.
  • Season with salt and pepper, to taste.
  • Cover and refrigerate for AT LEAST 2 hours before serving.

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS
3 strips bacon
4 thin chicken steaks
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE bunch green onions, sliced
2 cups (1/2 pound) Brussels sprouts, trimmed and chopped
1/2 cup chicken broth

  • In a large skillet fry bacon crisp and set aside to cool on paper toweling.
  • Pour off all but 1-2 tablespoons of the bacon fat.
  • Season chicken breasts with the FRESH ground sea salt and black pepper.
  • Add chicken breasts to bacon fat and sear on each side 2 minutes.
  • Remove chicken breasts and let rest.
  • Add oil and butter to pan and allow to melt and heat up.
  • Add onions and Brussels sprouts, sauteing 1-2 minutes until soft.
  • Add broth and nestle chicken breasts in the veggies.
  • Cover and simmer for 5-10 minutes until chicken is cooked through and veggies are crisp tender.
  • Sprinkle bacon pieces on top and serve immediately.

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN

The key to this recipe is using chicken thighs instead of breasts. The flattened thighs are much more juicy and tender.

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN
FRESH ground sea salt and black pepper
1 tablespoon Garden Gourmet Italian Herbs
4 LARGE chicken thighs, flattened to less than 1/2 inch
1/2 cup WONDRA flour
3 eggs, beaten
2 cups Panko crumbs
Avocado oil, for frying
4 cups of your favorite red sauce
1 cup FINELY grated Parmesan cheese
8 ounces QUALITY Mozzarella cheese, sliced

  • Preheat oven to 375°.
  • Whisk together the eggs and Italian herbs.
  • Set up a dredging station with the flour, beaten eggs and Panko crumbs in separate shallow dishes.
  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Heat LARGE, DEEP skillet with oil over medium-high heat to 375°.
  • Dredge each chicken thigh in flour, then egg, followed by Panko crumbs.
  • Add chicken thighs to skillet and brown 2-4 minutes per side until golden.
  • Transfer to paper toweling to drain of excess oil.

 

  • Spread most of the tomato sauce on bottom of 9×13 baking pan.
  • Sprinkle one third of the Parmesan cheese over sauce.
  • Layer chicken cutlets in a single layer over sauce.
  • Top with mozzarella cheese pieces.
  • Dot with remaining sauce.
  • Sprinkle with remaining Parmesan.
  • Bake 15 minutes or until bubbly and cheese is golden.

EVERYTHING BAGEL DUTCH BABY

This is a SUPER simple and seriously savory brunch recipe!

EVERYTHING BAGEL DUTCH BABY
3/4 cup all-purpose flour
3/4 cup WHOLE milk
4 LARGE eggs, room temperature
1 + 1/2 tablespoons EVERYTHING Bagel spice mix
4 tablespoons unsalted butter
3 slices bacon, cooked crisp and crumbled
2 green onions, sliced thin
Sour cream, for garnish and serving

  • Preheat oven to 425°.
  • Add cast iron skillet to oven to heat.

 

  • In a blender add the flour, milk, eggs and 1/2 tablespoon seasoning.
  • Blend on low until well combined, making sure to scrape down the sides of loose ingredients. Blend again 10 seconds until smooth and foamy.

 

  • Add butter to skillet to melt.
  • When butter is melted add batter to pan and sprinkle with remaining spice mix.
  • Bake 15-18 minutes until puffed and golden brown around the edges.
  • Top with bacon pieces, green onions and a dollop of sour cream.
  • Serve immediately.

GRANDMA WARE’S SKILLET CORN BREAD or DUFF GOLDMAN’S SWEET SOUTHERN CORNBREAD

GRANDMA WARE’S SKILLET CORN BREAD
1 cup white corn meal or half white and half yellow
1 heaping teaspoon flour
1 rounded teaspoon salt
2/3 cup buttermilk
1 LARGE egg
1 tablespoon bacon grease

  • Preheat oven to 350°.
  • Whisk together the dry ingredients in mixing bowl.
  • Whisk egg and buttermilk together.
  • Fold wet ingredients into dry ingredients JUST until belnded.
  • Grease cast iron skillet with bacon grease.
  • Pour batter into skillet and level.
  • Bake 20-25 minutes until toothpick comes out clean.

SWEET SOUTHERN CORNBREAD ala Duff Goldman

Level: Easy Total: 45 min Active: 10 min Yield: 12 mini loaves

1 cup finely-ground yellow cornmeal
6 tablespoons cake flour
6 tablespoons sugar
1 1/4 teaspoons baking powder
1 cup buttermilk, at room temperature
1/4 cup canola or vegetable oil
1 LARGE eggs
1/2 tablespoon kosher salt
Nonstick cooking spray

  • Preheat the oven to 375°.
  • Place an 8-cavity mini loaf pan in the oven to heat up.
  • Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
  • In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color.
  • Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
  • Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
  • Divide the batter evenly among 6 cavities of the loaf pan and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180° halfway through baking.
  • Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.

SMASHED SUNCHOKES with TARRAGON BUTTER

SMASHED SUNCHOKES with TARRAGON BUTTER
1 pound sunchokes, rinsed, peeled and trimmed of any dark spots
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons unsalted butter
1 tablespoon FRESH tarragon leaves
Finishing salt

  • 
In a medium saucepan, cover sunchokes with 1 inch cold water.
  • Season generously with salt. The water should taste nicely salted, as if you were seasoning soup.
  • Bring to a boil over high heat, then reduce heat to maintain a gentle simmer.
  • Cook until paring knife inserted into a sunchoke meets little resistance, about 10 minutes; DO NOT OVERCOOK.


  • Drain sunchokes in a colander.
  • When cool enough to handle, place sunchokes on work surface or cutting board and “smash” enough to flatten, but not break them apart with a heavy skillet. 


  • In a large cast iron skillet, heat oil over medium heat until shimmering.
  • Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes.
  • Flip sunchokes, then add butter to the pan and allow to melt.
  • Add half of the tarragon leaves to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.

  • Transfer sunchokes to a serving plate and spoon the tarragon butter on top.
  • Garnish with remaining tarragon leaves and sprinkle with flaky salt.
  • Serve immediately.