Category: RECIPES

BRUSSELS SPROUT SALAD with BACON VINAIGRETTE

BRUSSELS SPROUT SALAD with BACON VINAIGRETTE
1/4 cup red wine vinegar
2 tablespoons apple cider vinegar
2 tablespoons Bragg’s liquid aminos
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
1 shallot, halved and sliced thin
8 slices bacon, diced
1 1/2 pounds Brussels sprouts, roots trimmed, halved and sliced thin
2 cups shredded red cabbage
1 bunch green onions, sliced thin
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, toasted

  • Whisk together vinegars, liquid aminos, sugar, salt and pepper in a small bowl.
  • Add shallot slices and cover tightly with plastic wrap.
  • Microwave for 1 minute until steaming.
  • Stir making sure shallot are submerged.
  • Recover and let cool 15 minutes.

 

  • While vinegar mixture is cooling cook bacon until rendered and crisp.
  • Remove from heat and whisk in shallot mixture, stirring well.
  • Add Brussels sprouts, red cabbage and green onions, tossing and cooking 2 minutes until well coated.
  • Transfer to a large salad bowl and sprinkle with cheese and almonds, gently tossing again.
  • Season to taste with FRESH ground sea salt and black pepper.

STUFFED SHELLS

STUFFED SHELLS
24 JUMBO pasta shells
2 CUPS shredded Mozzarella cheese

BALSMELLA (Italian Bechamel)
4 tablespoons unsalted butter
1/4 cup WONDRA flour
2 1/4 cups WHOLE milk
1/2-1 teaspoon FRESH grated nutmeg
FRESH ground sea salt and tri-color pepper, to taste

  • Melt butter in sauce pan over medium heat.
  • Whisk in flour cooking 2 minutes until golden.
  • Whisk in milk and nutmeg, bringing to a simmer.
  • Reduce heat and cook, whisking periodically for 10 minutes until thick.
  • Season to taste with FRESH ground sea salt and tri-color pepper.

STUFFING
1/2 pound ground beef
1/2 pound ground pork
1 SMALL onion, diced
2 cloves garlic, minced
2 tablespoons avocado oil
FRESH ground sea salt and tri-color pepper
1/2-1 teaspoon red pepper flakes
1/4 cup QUALITY DRY sherry

  • Heat oil in skillet over medium-high heat.
  • Add onions, cooking 3-4 minutes until softened.
  • Add garlic, cooking until fragrant.
  • Add ground beef and pork, cooking until browned, breaking up meat pieces into fine.
  • Drain off excess grease.
  • Stir in sherry and cook 5-6 minutes until nearly evaporated.
  • Season to taste with salt, pepper and red pepper flakes.
  • Let cool completely.
  • Stir in Balsamella sauce.

TOMATO SAUCE
3 tablespoons avocado oil
1 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel packet
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil

  • Heat avocado oil in a large saute’ pan over medium high heat.
  • Add onions and garlic sauteeing until tender.
  • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
  • Add seasonings, blending well.
  • Add tomatoes and gently crush.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 2 hours.

ASSEMBLY

  • Spread 3 cups of tomato sauce in the bottom of a 3 quart baking dish.
  • Spoon meat mixture evenly into shells, arranging shells on top of red sauce in baking dish.
  • Cover with foil and bake 15-20 minutes.
  • Remove foil and sprinkle with Mozzarella cheese.
  • Bake another 15-20 minutes until cheese is bubbling and golden.
  • Let rest 5 minutes.
  • Garnish and serve with remaining tomato sauce.

NOTES:

  • I like to cook the shells the day before, chilling in the refrigerator over night so they are pliable and easy to work with the next day.
  • A potato masher helps to make a finely minced meat.
  • If you have any extra meat mixture I either sprinkle it over the shells or freeze to use later in a lasagna.

SLOW COOKER CHICKEN CHILE VERDE

SLOW COOKER CHICKEN CHILE VERDE
3 pounds boneless, skinless chicken breast
2 tablespoons avocado oil
1 white onion, chopped small
1 tablespoon cumin
10 LARGE tomatillos, chopped
3 poblano peppers, seeded and chopped*
3 Anaheim peppers, seeded and chopped*
1 LARGE jalapeno, seeded and chopped*
2 LARGE cloves garlic, minced
1 bunch cilantro, chopped
2 cups chicken broth
3 tablespoons cornstarch
3 tablespoons cold water

  • Add peppers, garlic, oil and 2/3 of cilantro to food processor. Pulse until smooth with only small chunks.
  • Quickly sear the chicken and then chop into large pieces.
  • Spray slow cooker insert with non-stick spray.
  • Add food processor contents and chicken broth to the slow cooker, whisking to combine.
  • Stir in cumin, salt and pepper.
  • Fold in chicken pieces and onions.
  • Cook on LOW for 4-5 hours until chicken is tender and pulls apart.
  • Whisk cornstarch and water together until smooth.
  • Stir into slow cooker, cooking for another 10-15 minutes until desired thickness.
  • Fold in remaining cilantro just before serving.
  • Serve with warmed tortillas, shredded cheese and sour cream.

NOTES: For extra flavor char peppers before chopping.

SALTED WATERMELON SALSA SALAD

SALTED WATERMELON SALSA SALAD
4 cups diced watermelon
3 Roma tomatoes, diced
2 cloves garlic, minced
1/2 SMALL jalapeno, seeded and minced
3 tablespoons chopped cilantro
1/2 cup small diced red onion
1+ teaspoon sea salt, to taste

  • Combine everything but the watermelon and toss to mix well.
  • Gently fold in watermelon.
  • Chill and enjoy!

PARMESAN RANCH ROLLS

PARMESAN RANCH ROLLS
2 loaves (1 pound each), frozen bread dough, thawed
1 cup grated Parmesan cheese
1/2 cup (1 stick) butter, melted
1 envelope buttermilk ranch salad dressing mix
3 green onions, white portions only, minced

  • Grease 2 9×9 baking dishes. Set aside.
  • On a lightly floured surface, divide the dough into 18 portions.
  • Roll each portion into a ball.
  • Whisk together the melted butter and ranch dressing mix.
  • Fold in grated cheese.
  • Roll each ball in the butter cheese mixture and place 9 in each baking dish.
  • Sprinkle with onions.
  • Cover with a tea towel and let rise in a warm location for 45 minutes, until double in size.
  • Preheat oven to 350°.
  • Bake 20-25 minutes or until golden brown.
  • Remove from pans to cool on wire racks.

PINEAPPLE STRAWBERRY SALSA

PINEAPPLE STRAWBERRY SALSA
1 pineapple, sliced, grilled and chopped
1/2 cup small diced red onion
1 jalapeno, seeded and diced small
2 cloves garlic, minced
1 lime, juiced
1/2 teaspoon sea salt, to taste
2 quarts strawberries, cleaned and chopped

  • Toss everything in a salad bowl.
  • Chill several hours before serving.

VIETNAMESE CUCUMBER SALAD

VIETNAMESE CUCUMBER SALAD
2 pounds Persian or Japanese cucumbers, semi-peeled (stripes) and thinly sliced*
1 jalapeno pepper, seeded and chopped
1 small bunch green onions, sliced thin
1 large stalk celery, diced small
1/2 cup cilantro, diced
1-2 cloves garlic, minced
1/2 cup coarsely chopped peanuts (OPTIONAL)
1/4 cup avocado oil
Juice of 2 lemons
2 tablespoons rice wine vinegar
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste

  • Whisk together the oil, lemon juice, vinegar, liquid aminos, sugar, garlic, salt and pepper.
  • In a large bowl, toss the cucumbers, celery, jalapeno, green onions and cilantro.
  • Pour marinade over greens and toss well.
  • Add peanuts and toss again.
  • Serve and enjoy!

CRISPY OVEN FRIED CHICKEN

We love fried chicken, but have really been watching what we eat so were looking for a REALLY crispy version of oven fried chicken.  I found a recipe over at Savory Nothings and only had to make a few changes to meet my family’s likes. The first change I made was to use skin on, bone in chicken. 😀

CRISPY OVEN FRIED CHICKEN

6-8 tablespoons butter

CHICKEN
2-3 pounds chicken thighs

EGG MIXTURE
1 large egg
1/3 cup buttermilk

BREADING
1 cup all purpose flour
4 tablespoons plain breadcrumbs (Panko or Italian seasoned work as well)
1 teaspoon baking powder
2 tablespoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and pepper, to taste

  • Preheat the oven to 410°.
  • Place a dark-colored roasting pan or baking sheet in the oven to heat up.
  • Whisk together the egg and milk in a large mixing bowl.
  • In a separate mixing bowl whisk together the flour, breadcrumbs, baking powder and seasonings.
  • Toss the chicken pieces in the flour, coating evenly and shaking off any extra.
  • Then toss the chicken pieces in the egg mixture.
  • Then, dip each into the flour mix again, this time pressing the breading well on the chicken to make it coat and stick.
Remove the baking pan from the oven and melt the butter on it.
  • Place the coated chicken pieces on the tray skin side down and NOT touching.
  • 
Bake for 25 minutes, carefully flip* (see notes) and bake for another 15-20 minutes until cooked through.
  • Finish by broiling the chicken until it turns golden brown and crispy.

NOTES:

  • Your chicken will turn out bland if you don’t season it enough. You can add some heat by using a little cayenne pepper or chili powder to the flour mixture or a little Frank’s original hot sauce to the egg mixture.
  • A dark pan reflect the heat best, which results in the crispiest chicken.
  • I like to cook flat on foil for the first half and when I flip I place them on a rack on a second pan to finish.
  • Use a spatula to slide underneath the chicken and very gently release the chicken from the pan before flipping/serving. If you just rip it off with tongs etc, the breading will fall off.
  • Let the chicken rest for JUST 3-5 minutes before serving for best results.

SMOKED PORK CHOPS & SAUERKRAUT ala SLOW COOKER

SMOKED PORK CHOPS & SAUERKRAUT ala SLOW Cooker – serves 4

4 bone-in pork chops, at least 3/4 inch thick
FRESH ground salt and pepper, to taste
2 tablespoons butter
1/3 cup FRESH grated apples
2 VIDALIA onions, chopped
2 Granny Smith apples, peeled and sliced
2 LARGE carrots, peeled and sliced into 1 inch pieces
2 pounds sauerkraut and its juice
4-6 LARGE sprigs rosemary

  • Spray crock pot insert with non-stick cooking spray.
  • In a large bowl toss together gently the sauerkraut and its juice, apples, onions and carrots.
  • Spoon half the mixture into the slow cooker.
  • Heat 2 tablespoons of butter over medium high heat in large skillet.
  • Do a quick sear on each side of pork chops.
  • Top with pork chops in a single layer if possible.
  • Cover with remaining sauerkraut mixture on top of pork chops.
  • Sprinkle with rosemary sprigs.
  • Cover and cook on low 2-3 hours or until chops are cooked though and carrots and apples are tender.
  • Remove sprigs and enjoy.

ASIAN CHICKEN ALA SLOW COOKER

ASIAN CHICKEN ALA SLOW COOKER serves 4
adapted from Karina at CafeDelites

2 pounds skinless boneless chicken breasts and chicken thighs
1/2 cup Bragg’s Liquid Aminos
1/3 cup oyster sauce
1/4 cup QUALITY honey
3 packed tablespoons brown sugar
6 large garlic cloves, minced
1 1/2 tablespoons cornstarch
3 tablespoons water
1 small bunch green onions/scallions sliced for garnish
1 tablespoons white and black sesame seeds, to garnish

  • Spray your slow cooker bowl with non-stick spray.
  • In a medium mixing bowl whisk together the liquid aminos, oyster sauce, honey, brown sugar and garlic.
  • Place chicken into the sauce, turning to coat.
  • Layer chicken pieces into slow cooker in a single layer if possible.
  • Pour remaining sauce over top.
  • Cover and cook for 3-4 hours on high or 6-8 hours on low setting.
  • During the last hour of cooking, whisk together the cornstarch and water in a small bowl until cornstarch is completely dissolved.
  • Stir the cornstarch mixture into the sauce until well blended.
  • Recover and allow sauce to thicken and the chicken is just beginning to fall apart.
  • Season with salt and pepper as necessary.
  • Serve over rice.
  • Garnish with sliced green onions and sesame seeds.

COWBOY BROWNIES

COWBOY BROWNIES
BROWNIES
1/4 cup butter
2 ounces QUALITY unsweetened chocolate
2 LARGE eggs
pinch sea salt
1 cup sugar
1/2 teaspoon PURE vanilla extract
1/2 cup flour
1/4 cup unsweetened cocoa
1/4 cup caramel bits
1/2 cup chopped nuts – OPTIONAL – (pecans or walnuts)

  • Preheat oven to 325°.
  • Spray 9×9 baking dish with non-stick spray.
  • Add butter and chocolate to double boiler, melting together until smooth.
  • When chocolate mixture is cool add eggs one at a time and salt, stirring to combine until creamy.
  • Add the sugar and vanilla, beating well.
  • Add the flour and cocoa, stirring until JUST combined.
  • Fold in caramel bits and raisins as well as nuts if you are using them.
  • Pour batter into prepared pan and spread smooth.
  • Set aside while you prepare the cheesecake layer.

CHEESECAKE LAYER
8 ounces cream cheese, softened
2 tablespoons butter, melted
1 tablespoon cornstarch
1 cup sweetened condensed milk
1 LARGE egg
1 teaspoon PURE vanilla extract
1/2 cup chocolate mini chips

  • Cream together the cream cheese, butter, cornstarch and sweetened condensed milk until fluffy.
  • Add the egg and vanilla, beating until smooth.
  • Pour this layer over the brownie layer and spread smooth.
  • Sprinkle mini chocolate chips over the cheesecake layer.
  • Bake 50-60 minutes until cooked though and brownies are set.
  • Prepare icing just before brownies come out of the oven.

ICING
1/3 cup butter, melted
1/4 cup unsweetened QUALITY cocoa
1/4 cup WHOLE milk
1 cup powdered sugar
1 teaspoon PURE vanilla extract
1/2 cup chopped nuts – OPTIONAL – (pecans or walnuts)

  • Beat the butter, cocoa, milk, powdered sugar and vanilla together until smooth.
  • Spread icing on the brownies as soon as you remove them from the oven.
  • Sprinkle with nuts if you are using them.
  • Let stand until cool.
  • Cover any leftovers with saran and refrigerate.

NOTES: Good QUALITY chocolate, cocoa and vanilla make ALL the difference in the flavor of a good baked product 😀

BAKED ZITI

Like Lasagna, but not all the hassle? Makes Broken Lasagna AKA Baked Ziti or ANY pasta for that matter – it’s all about the flavors 😀

BAKED ZITI Recipe Prep time: 10 minutes Cook time: 55 minutes Yield: Serves at least 8
1 pound ziti or pasta of your choice
Avocado oil
1/2 pound ground Italian sausage
1/2 pound ground beef or pork
1 large onion, chopped
3 garlic cloves, chopped
1 tablespoon FRESH basil, minced
1 tablespoon Garden Gourmet Italian seasoning
1/2 teaspoon red pepper flakes
32 ounces marinara (jar or your own homemade)
1/2 pound of grated Mozzarella cheese
1 heaping cup of ricotta cheese
1 cup FRESH grated Parmesan cheese

  • Heat a large pot of water to a hard boil.
  • Add a tablespoon of salt.
  • Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
  • Drain the pasta well.
  • Toss with a little avocado oil so it doesn’t stick together.
  • Set aside.

 

  • Heat a tablespoon of avocado oil in a large sauté pan on medium-high heat.
  • When the oil is hot, add the sausage and ground beef or ground pork, breaking up any large chunks as it cooks. Brown well.
  • Season with FRESH ground salt and pepper.
  • Drain off any excessive grease, but leave a little for flavor.
  • Add onions and garlic, sautéing until the onions are translucent and beginning to brown, about 4-5 minutes.
  • Add the basil, Italian seasoning and red pepper flakes, stirring to combine and coat well.
  • Add the marinara sauce and stir well.
  • Bring to a simmer.

 

  • Preheat the oven to 350°.
  • Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan.
  • Add dollops of half the ricotta cheese.
  • Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
  • Pour the rest of the sauce over the pasta.
  • Add dollops of the remaining ricotta cheese over top.
  • Sprinkle the mozzarella and the Parmesan cheese on top.
  • Bake for 20 minutes until the top is lightly browned and the cheese melted.

NOTES:

  • I sometimes add small mini meatballs for fun 😀
  • You can substitute dried herbs if that is all you have on hand. Use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme to replace the Italian seasoning.