Category: RECIPES

PUB STYLE SHEPHERD’S PIE

There IS nothing better than homey, comforting classics that warm you from the inside out when the weather is COLD, rainy, snowy, gray or ANY of those combos. This recipe for a pub style shepherd’s pies FULL of rib sticking goodness with its rich tomato, beefy, veggie and herb filling that then topped with chunky rustic mashed potatoes and baked to perfection! For me this is a recipe where you MUST use cast iron for the best results.

PUB STYLE SHEPHERD’S PIE

1 tablespoon avocado oil
2 tablespoons butter
1 pound yukon gold potatoes, peeled and diced into 1/2 inch pieces
2 tablespoons sour cream
2 tablespoons tomato paste
1 tablespoon WONDRA flour
½ cup shredded white cheddar cheese
2 stalks celery, diced
2 LARGE carrots, peeled and diced
1 yellow onion, finely chopped
4 cloves garlic, minced
3/4 pound ground beef
1/2 cup beef stock
FRESH ground sea salt and black pepper
2 tablespoons FRESH stripped and chopped thyme leaves

  • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
  • Drain and return potatoes to pot.
  • Mash potatoes with sour cream, 2 tablespoons of butter, a generous sprinkle of salt and pepper and 1 teaspoon chopped thyme until even consistency.
  • Keep covered and set until ready to serve.

  • While potatoes cook, heat a drizzle of oil in a medium, preferably cast-iron, pan.
  • Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes.
  • Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes.
  • Stir in garlic and 2 teaspoons chopped thyme; cook until fragrant, 30 seconds.
  • Add beef to pan with veggies and season with salt and pepper. Cook, breaking up meat into SMALL pieces, until browned and cooked through, 4-6 minutes.
  • Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.
  • Gradually pour beef stock into pan with beef mixture, simmering 5 minutes until mixture thickens.
  • Adjust seasonings.
  • Sprinkle with half of the cheddar
  • Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan.
  • Evenly sprinkle with remaining cheddar.
  • Broil until browned, 3-4 minutes. WATCH CLOSELY TO PREVENT BURNING.
  • Serve directly from pan.

NOTE: This recipe can easily be prepared in advance for a GREAT weeknight meal when you’re in a hurry.  It can easily be prepared as individual dishes also. Thaw if frozen and bake in a 350° oven for 30 minutes before broiling.

RANCH PORK CHOP SHEET PAN SUPPER

RANCH PORK CHOP SHEET PAN SUPPER adapted from REE
2 tablespoons QUALITY honey
2 tablespoons Worcestershire sauce 
2 + 1 tablespoons ranch dressing mix 
2 + 1 tablespoons avocado oil
2 tablespoons butter, melted
2 tablespoons FRESH chopped thyme leaves
FRESH ground black pepper, to taste 
4 boneless 1/2 inch thick pork chops  
1 pound baby Yukon gold potatoes, halved 
2 large carrots, cleaned and sliced diagonally

  • Preheat the oven to 475°.
  • Toss the potatoes and carrots with 1 tablespoon of oil, melted butter and 1 tablespoon of the ranch dressing mix and FRESH ground pepper, tossing to coat well.
  • Bake 10 minutes.
  • Whisk together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, fresh thyme leaves, 2 tablespoons of the olive oil and FRESH ground pepper in a small bowl.
  • Brush the mixture over the chops on both sides and place in a single layer on one side of a sheet pan.
  • Bake 15 minutes.
  • Flip pork chops, toss potatoes and carrots with remaining honey mixture.
  • Bake 5-7 minutes more until vegetables are browning and pork is cooked through.

SMOTHERED PORK CHOPS

SMOTHERED PORK CHOPS adapted from Tyler Florence
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
FRESH ground sea salt and black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup avocado oil
1 cup beef bone broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

  • Pat pork chops dry to remove excess moisture.
  • Generously season with FRESH ground sea salt and black pepper. Let stand for 10 minutes.
  • Combine the flour, onion powder, garlic powder and cayenne in a shallow bowl for a dredge.
  • Dredge pork chops in the seasoned flour; shaking off the excess.
  • Heat a large cast iron skillet over medium to medium-high heat and coat with avocado oil.
  • Place the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
  • Remove the pork chops from the pan and add 1-2 tablespoons of the seasoned flour to the pan drippings.
  • Whisk the flour into the fat to dissolve and then pour in the broth. Let the liquid cook down for 3-5 minutes to reduce and thicken slightly.
  • Whisk in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.
  • Simmer for 3-5 minutes until the pork is cooked through.
  • Adjust seasoning and garnish before serving.

BEEF YAKISOBA

BEEF YAKISOBA

1 tablespoon avocado oil
1/2 pound shaved top sirloin steak
6 ounces soba noodles, prepared per package directions
3/4 – 1 inch chunk of ginger, cleaned and minced
1 cup snap peas, trimmed
1 bunch green onions, sliced thin
6 mushrooms, clean and sliced
1/4 cup Yakisoba sauce (recipe below)
1/4 cup water
1/4 cup beef broth
1 tablespoon toasted sesame seeds

  • Heat oil over medium-high heat in large skillet.
  • Add steak strips and stir fry 3-5 minutes until browned and cooked through. With a slotted spoon remove to a plate.
  • Add mushrooms, sautéing 3-5 minutes until softened and fragrant.
  • Add ginger and snap peas, sautéing another 2-3 minutes until peas are crisp-tender.
  • Return beef and half of the scallions to the pan, stirring to mix.
  • Add noodles and toss well.
  • Whisk together the water, beef stock and yakisoba sauce.
  • Add to pan and toss to coat in sauce as you heat through 1-2 minutes.
  • Garnish with remaining green onions and sesame seeds.

HOMEMADE YAKISOBA SAUCE

4 tablespoons Worcestershire sauce (If you can find it, the Japanese brand “Bulldog” Worcestershire sauce is milder and less sour than Lea & Perrins Worcestershire sauce)
4 teaspoons oyster sauce
4 teaspoons ketchup (Some ketchup is sweeter than others, adjust accordingly for flavor)
2 teaspoons Bragg’s Liquid amino (less sodium than soy sauce, but same flavor)
2 teaspoons sugar (Adjust as needed)

  • Whisk all the ingredients together.
  • TASTE and adjust to your liking.
  • Set aside.
You can store in a mason jar or airtight container for up to a month.

CRISPY POTATO BALLS

CRISPY POTATO BALLS adapted from REE makes 3 dozen

1 1/2 cups COLD mashed potatoes
3 strips bacon, cooked crisp, cooled and crumbled
1/4 cup WONDRA flour 
1 LARGE egg 
1 tablespoon FRESH chopped parsley, plus more for garnish 
1/4 cup grated Parmesan, plus more for garnish 
1/2 cup shredded mozzarella 
FRESH ground sea salt and black pepper
1/4 + 3/4 cup dried breadcrumbs 
Peanut or Avocado oil, for frying 
Finishing salt 

  • Mix together the Mashed Potatoes, flour, egg, parsley, 1/4 cup bread crumbs, bacon pieces, Parmesan cheese, mozzarella cheese and FRESH ground black pepper in a bowl.
  • Place the 3/4 cup breadcrumbs on a large plate.
  • Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so I use clover hands to roll the balls.
  • Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well.
  • Put the bread crumbed balls on a plate.
  • Cover and freeze for 45 minutes.
  • Heat 2 inches of oil in a dutch oven to 375°.
  • Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. DO NOT CROWD THE PAN.
  • Remove to a paper towel-lined plate and sprinkle immediately with salt.
  • Garnish with more Parmesan and parsley.

MASHED POTATOES
5 pounds Red OR Yukon gold potatoes
3/4 cup salted butter
8 ounces cream cheese, softened 
1/2 cup half-and-half OR buttermilk
FRESH ground sea salt and black pepper

  • Peel and cut the potatoes into pieces of approximately the same size.
  • Bring a large pot of water to a simmer and add the potatoes.
  • Bring to a boil and cook until a fork easily slides into the potatoes with no resistance.
  • Drain the potatoes in a large colander.
  • Place them back into the dry pot and mash the potatoes, allowing all the steam to escape.
  • Add the butter, cream cheese and milk and cream together.
  • Season to taste.

ADOBO CHICKEN

ADOBO CHICKEN adapted from Bobby Flay

1 tablespoon ancho chile powder*
1 tablespoon New Mexican chile powder*
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)*
1/2 teaspoon ground cumin*
1/2 teaspoon garlic powder*
1/2 teaspoon onion powder*
1/2 cup orange pineapple juice 
1 limed, juiced 
FRESH ground sea salt and black pepper 
2 tablespoons avocado oil 
2 boneless skinless chicken breasts, about 8 ounces each 

  • Preheat 2 cast-iron grill pans over medium heat.
  • Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl.
  • Add the oil and whisk.
  • Put the chicken in the marinade, turning the chicken to coat both sides. 
  • Grill the chicken until golden brown and slightly charred on one side, about 4 minutes.
  • Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165°.  

NOTE: *These are the ingredients from Bobby Flay’s recipe.  I have replaced them with a combination of equal parts Pampered Chef’s Chile Lime seasoning and Organics Adobo seasoning.

ROMAN CHICKEN

ROMAN CHICKEN adapted from GIADA
4 skinless chicken breast halves, sliced in half so you have 4 thin chicken steaks
rice flour, for dredging
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 tablespoons butter
1 each red, orange and yellow mini peppers, sliced
1 SMALL bunch green onions, sliced
3 ounces prosciutto, chopped
2 cloves garlic, minced
15-ounce can petite diced tomatoes
1/2 cup CRISP white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers (optional)
1/4 cup chopped fresh flat-leaf parsley leaves

  • Generously season the chicken with FRESH ground sea salt and black pepper.
  • In a heavy, large skillet, heat oil and butter over medium heat.
  • When hot, add chicken breast JUST until browned on both sides.
  • Remove chicken from the pan and set aside.
  • Keeping the same pan over medium heat, add the onions, peppers and prosciutto sautéing until the peppers have browned and the prosciutto is crisp, about 5 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the tomatoes, wine, and herbs, blending and making sure to scrape the browned bits off the bottom of the pan.
  • Add chicken stock, and bring the mixture to a boil.
  • Reduce the heat and simmer, covered, about 10 minutes.
  • Return chicken to pan, turning to coat, simmering a few minutes to heat completely through.
  • Add the capers (if using) and the parsley, stirring to combine.
  • Serve with buttered fettuccine immediately.

SALTED CHOCOLATE BANANA BREAD

SALTED CHOCOLATE BANANA BREAD adapted from JET TILA
1/2 cup unsalted butter, at room temperature, plus additional for greasing
1 1/2 cups all-purpose flour 
1 tablespoon flaked sea salt, plus more for garnish 
1 teaspoon baking soda 
1/2 teaspoon QUALITY ground cinnamon 
1/8 teaspoon FRESH ground nutmeg 
1 cup sugar OR monkfruit 
1 1/4 cups smashed overripe bananas
1/3 cup currants 
1/2 cup sour cream 
2 LARGE eggs
2 teaspoons homemade rum vanilla extract (see recipe below) OR PURE vanilla extract 
3 1/2 ounces semisweet chocolate, roughly chopped 
1/3 cup finely chopped walnuts (OPTIONAL)

  • Preheat the oven to 350°.
  • Butter a 9-by-5-inch loaf pan.
  • In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg until well combined. Set aside.
  • In a small bowl soak the currants with the vanilla. Set aside.
  • Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together until fully combined.
  • Add the bananas and mix another minute to make sure bananas are mashed thoroughly.
  • Add the sour cream and eggs.
  • Gradually add the flour mixture and mix until JUST combined. DO NOT OVER MIX!
  • Melt the chopped chocolate over a double boiler or microwave it in a glass or plastic bowl in 30-second intervals, stirring between intervals so the chocolate does not burn. Allow the chocolate to cool slightly.
  • In a medium bowl, mix 1 cup of the banana batter with the chocolate until well combined. Set aside.
  • Pour the banana batter into the prepared pan.
  • Pour the chocolate batter in the center of the batter and swirl throughout the batter with a spoon to create the marbling effect.
  • Bake 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
  • Allow the loaf to cool in the pan for 5 minutes, then transfer it from the pan to a cooling rack to continue cooling to room temperature.
  • Slice, sprinkle with flaked sea salt and a touch of chili powder.

Making your own vanilla extract is easy too.  Most recipes call for vodka, but I find flavored rums work really well to as do whiskeys. Just make sure to use a good qaulity brand for the smoothest flavor.

VANILLA EXTRACT
6 whole Vanilla Beans
1 cup QUALITY ALCOHOL (Rum is my favorite) of your choice

  • Slice the vanilla beans in half lengthwise with scissors or a knife, leaving a bit intact at the end just to make it pretty. Cut the beans down to fit the height of your jar.
  • Place beans in jar.
  • Cover with alcohol.
  • Screw the lid on tight or cork it and give it a good shake.
  • Place in a cool, dark place for at least 2 months. The longer it sits, the stronger the flavor will be. Be sure and give the jar a shake every week or so.

SALMON TERIYAKI and SALT & VINEGAR CUCUMBERS

SALMON TERIYAKI adapted from JET TILA

SAUCE
2 ounces sake
3 ounces mirin
4 ounces Bragg’s liquid aminos
3 tablespoons (45 grams) sugar
1 tablespoon cornstarch combined with 1 tablespoon water

  • Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisking 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly.
  • Set it aside to use on the salmon and store any leftovers in the refrigerator.

SALMON
2 pounds salmon filets, deboned and scaled
Salt and pepper
2 tablespoons avocado oil
3 scallions, sliced on the bias, for garnish
Steamed white rice, for serving

  • Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper.
  • Heat the oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
  • Cook the other side for another minute.
  • Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce.
  • Tilt the pan around a few times and turn the fish until it’s well coated with the sauce.
  • Serve with rice on the side. 

This quick and easy salad is essentially just a big ol’ bowl of quick-pickled cucumbers, which is exactly why it’s so tasty. It makes a fresh, crunchy and acidic side to any main dish. Assemble it the night before and it will be even more perfect.

SALT & VINEGAR CUCUMBERS

1/4 cup rice wine or white vinegar
2 tablespoons avocado oil
2 teaspoons sugar
1 1/4 teaspoons flaky sea salt, plus more as needed
FRESH ground black pepper
4 medium cucumbers
1/4 cup chopped fresh dill 


  • Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. 
Slice the cucumbers into 1/8-inch-thick rounds.
  • Place them in the bowl, add the dill, and toss to combine.
  • Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld together.
  • Taste and season to taste with more salt and pepper as needed before serving.

TOMATO SWEET POTATO BISQUE with BACON JALAPENO GRILLED CHEESE CROUTONS

TOMATO SWEET POTATO BISQUE adapted from CARLA HALL
1 tablespoon avocado oil
1 tablespoon butter
1 medium sweet potato 
2 medium carrots, peeled and diced 
1 rib celery, cleaned and diced 
1 sweet onion, FINELY chopped 
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon cayenne pepper
4 cloves garlic, minced
2 tablespoons FRESH thyme leaves
14.5-ounce can fire-roasted diced tomatoes 
4 cups unsalted vegetable broth (or chicken broth)
1/4 cup heavy cream 
Micro greens or chopped green onions, for garnish 

  • Preheat the oven to 425°.
  • Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes.
  • Allow to cool, then peel it and roughly chop it.
  • Heat avocado oil and butter in a large deep skillet over medium-high heat.
  • Add the carrots, celery, onions, salt and pepper, stirring occasionally, until the onions just turn translucent, about 5 minutes.
  • Add the garlic and thyme, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
  • Stir in the cayenne pepper, tomatoes with their juices and the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes.
  • Add the roasted sweet potato.
  • Using an immersion blender, puree the soup until silky smooth.
  • Return the soup to the skillet and heat on low.
  • Stir in the cream.
  • Season to taste and serve hot with the micro greens or sliced green onions and
  • Croutons.

BACON JALAPENO GRILLED CHEESE CROUTONS
2 slices bacon per sandwich, cooked crisp
FRESH sourdough bread
1/2 cup whipped cream cheese
1 SMALL can diced jalapeños, drained well
QUALITY medium cheddar slices

  • Beat together the cream cheese and diced jalapeños.
  • Butter the outside of the bread slices.
  • Spread one slice with the cream cheese jalapeño mixture.
  • Lay bacon pieces on top of cream cheese mixture.
  • Top with cheddar cheese slice and other slice of bread, buttered side out.
  • Place the sandwich in a nonstick skillet and turn the heat to medium-low, cooking and turning occasionally, until the bread is toasted golden brown and the cheese is completely melted through.
  • Cut into croutons.

CREAM SPRING SOUP

CREAM SPRING SOUP
2 cups chicken stock
4-6 asparagus spears, trimmed and cut into 1 1/2 inch pieces
1 large carrot, peeled and diced
1 celery rib, cleaned and diced
2-3 green onions, sliced
1 clove garlic, minced
1 tablespoon FRESH chopped chives
1 teaspoon FRESH chopped rosemary leaves
FRESH ground sea salt and black pepper
1 teaspoon mushroom umami herb (I get Simple Organics at Kroger)

  • Combine the above ingredients, bringing to a SLOW boil.
  • Reduce heat and simmer 5-10 minutes until vegetables are tender.

1 cup cooked macaroni
1/2 cup heavy cream or 1 SMALL can of evaporated milk

  • Stir in heavy cream and macaroni, heating through.

AUNT SHARON’S CHOCOLATE BUTTERMILK CAKE, OR IS IT?

I’ve always called this Aunt Sharon’s Chocolate Buttermilk cake because I got the recipe from her when I was a teenager, but I have been making it from scratch with my own flourish (specialty quality ingredients as in the homemade rum vanilla, cocoa and cinnamon) for more years than I care to admit, so is it hers or is it mine now? I have tried other recipes over the years, always looking for that new PERFECT recipe, but ALWAYS come back to this one because it just works EVERY time!

CHOCOLATE BUTTERMILK CAKE

CAKE
2 cups KING ARTHUR all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup QUALITY buttermilk
1 teaspoon baking soda
1 teaspoon PURE vanilla extract
2 LARGE eggs
2 sticks butter, room temperature
4 heaping tablespoons QUALITY cocoa powder
1/2 teaspoon QUALITY cinnamon
1 cup boiling water

  • Preheat the oven to 350°.
  • If you are going to cut and layer this cake prepare the jelly roll pan with parchment paper and non-stick cooking spray, otherwise leave it un-greased.
  • In a large bowl, sift together the flour, sugar and salt. Set aside.
  • In another bowl, stir together the buttermilk, baking soda, vanilla and eggs. Set aside.
  • In a medium saucepan, melt the butter and add the cocoa.
  • Whisk together to combine.
  • Pour the boiling water in the pan and allow it to bubble a bit, then turn off the heat.
  • Pour the chocolate mixture into the flour mixture stirring together for a minute to cool the chocolate.
  • Pour in the egg mixture, stirring together until smooth, then pour into a jelly roll pan (rimmed baking sheet) and bake for 20 minutes.

CHOCOLATE FROSTING for sheet cake
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
6 tablespoons WHOLE milk
1 teaspoon PURE vanilla extract
3 1/2 cups (1 pound bag) powdered sugar

  • Melt the butter in a saucepan over medium-low heat.
  • Add the cocoa powder and stir until smooth.
  • Add the milk, vanilla and powdered sugar, stirring together.
  • Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.

CHOCOLATE BUTTERCREAM for layer cake
1 pound butter, softened
7 cups (2-1 pound bags) powdered sugar
4 heaping tablespoons QUALITY cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla extract
1 tablespoon WHOLE milk

  • Cream butter.
  • Sift together the cocoa, cinnamon and powdered sugar into the creamed butter and blend well.
  • Add vanilla, blending well. If too stiff add 1 tablespoon WHOLE milk to thin.