Category: RECIPES

CHICKEN PARMESAN BUNDLES

Don’t you just love social media and the recipes floating around? 😀 I usually have to change them up a bit in method or ingredients to meet our likes, but the concepts are awesome.

CHICKEN PARMESAN BUNDLES serves 4-6
1 1/4 pounds chicken tenderloins (8-10)
FRESH ground sea salt and tri-color pepper
3 tablespoons butter
2 ounces mozzarella cheese (see notes)
1 can (8 ounces) refrigerated crescent dinner rolls
Grated Parmesan cheese
1 cup marinara sauce

  • Heat oven to 375°.
  • Spray cookie sheet with cooking spray and set aside.
  • Generously season chicken with salt and pepper.
  • Melt 3 tablespoons of the butter over medium-high heat in large skillet.
  • Sear chicken in butter 5-6 minutes or until chicken is well browned on all sides. Remove from skillet; cool slightly.
  • Cut mozzarella cheese into 8 pieces.
  • Cut small slits in side of each chicken tenderloin and insert piece of mozzarella cheese.
  • Unroll dough; separating into 8 triangles.
  • Place piece of chicken on wide end of triangle; roll dough around chicken, and place on cookie sheet. Repeat for remaining dough and chicken.
  • Brush crescents with remaining melted butter from skillet drippings.
  • Top each with Parmesan cheese.
  • Bake 14 to 18 minutes or until golden brown.
  • Serve with warm marinara sauce for dipping.

NOTES: String cheese works GREAT if you cut the stick in half and then slice each half lengthwise.

BBQ PULLED PORK

BBQ PULLED PORK

2 pounds boneless pork shoulder
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons avocado oil
1 1/2 cups BBQ sauce (whatever your favorite is)

  • Stir together the paprika, cayenne, garlic powder and onion powder.
  • Rub seasonings all over the pork and chill several hours or overnight.

 

  • Preheat oven to 375°.
  • In a large dutch oven heat avocado oil over medium-high heat.
  • Brown pork 3 minutes per side until seared well.
  • Add BBQ sauce.
  • Cover and roast 5 hours undisturbed.**
  • Shred pork with 2 forks and mix well with the sauce.

NOTE: This recipe can also be made in slow cooker 4 hours on HIGH or 8 hours on LOW.

JACK ALLEN’S MAMA’S CHICKEN

JACK ALLEN’S MAMA’S CHICKEN
2 pounds boneless, skinless chicken thighs
FRESH ground sea salt and tri-color pepper, to taste
1 Vidalia onion, chopped
2 cloves garlic, minced
4 tablespoons butter
1/4 cup Dijon mustard (optional)
1/2 cup white wine
1 cup chicken broth
2 cups heavy cream
8 ounces mushrooms, sliced thin or chopped
1 tablespoon FRESH chopped thyme

  • Preheat oven to 375°.
  • Generously season chicken with FRESH ground sea salt and tri-color pepper.
  • Roast chicken 20 minutes, or until cooked through.
  • While chicken is roasting, melt butter in large cast iron skillet.
  • Saute’ onions and garlic until translucent.
  • Add Dijon if using and cook 3 minutes.
  • Add wine, broth and heavy cream, blending well and cooking over medium high heat 10 minutes.
  • Add mushrooms and thyme, cooking another 10 minutes.
  • Add cooked chicken pieces to sauce, turning to coat.

NOTE: I listed the Dijon as optional because I CANNOT tell you how it tastes with it due to my severe allergy. BUT, I can tell you this tastes awesome without it 😀

BACON GRUYERE QUICHE

BACON and HAM GRUYERE QUICHE slightly modified from Alex Guarnaschelli’s Quiche Lorraine

DOUGH
1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate
1 1/2 cups all-purpose flour, plus more for dusting 
1/2 teaspoon kosher salt 
2 LARGE egg yolks 
2 to 3 tablespoons ice water 

  • Preheat the oven to 375°.
  • Butter a 9-inch pie plate and set aside.
  • Pulse the flour and salt in a food processor to blend.
  • Pulse in the egg yolks and butter. DO NOT OVER MIX
  • Add the ice water through the top and pulse until the dough comes together and forms a loose ball.
  • Turn the dough onto a floured surface.
  • Place the dough between two sheets of parchment paper.
  • Roll into a round, about 10 inches in diameter.
  • Press the dough gently into the bottom and up and about 1 inch over the sides of the prepared pie plate.
  • Pinch the dough up to create a crimped edge.
  • Place one sheet of parchment over the dough and fill with pie weights.
  • Bake until lightly brown, 16 to 18 minutes.
  • Remove the parchment paper and pie weights and let cool.

CUSTARD
1/4 to 1/2 pound slab bacon, trimmed and cut into “lardons” (1/4-inch-thick by 1-inch-long matchsticks)
1/2 cup SMALL diced ham chunks
1 shallot, sliced thin
cornstarch
4 LARGE eggs 
1 1/2 cups half-and-half 
1/2 cup whole milk 
1/4 teaspoon ground nutmeg 
3 dashes hot sauce 
Dash Worcestershire sauce 
FRESH ground sea salt and tri-color pepper, to taste
2 cups grated Gruyere or baby Swiss
1/2 cup finely grated Parmesan
Minced fresh chives, for garnish 

  • Cook the bacon in a skillet until crispy, 5 to 8 minutes. Set aside to drain on paper toweling.
  • Toss shallots in cornstarch as a dredge.
  • Quick fry the shallots in hot oil or butter, set aside to drain on paper toweling.
  • Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl.
  • Stir in the cheeses.
  • Place the pie shell on a rimmed baking sheet.
  • Scatter three-quarters of the bacon, most of the shallots and all the ham chunks over the shell, then pour the custard over the top.
  • Bake until set and brown and bubbly on top, 25 to 30 minutes.
  • Garnish with the remaining bacon, shallots and chives.
  • Slice and serve.

JACK ALLEN’S MEATLOAF (sort of)

A few years ago we met some friends at Jack Allen’s Kitchen restaurant for lunch. We’d never been there before, but were surprised by the menu and tasty dishes we ordered! Their claim to fame is Texas comfort food in a local fare farm to market restaurant setting. I was so impressed I actually bought the cookbook being sold at the front door as we left.

Every recipe I’ve made has been great. A few though, like this one, I’ve adapted to meet our likes and deal with food allergies! We love this adapted version

JACK ALLEN’S MEATLOAF (sort of) 😀

2 stalks celery, FINELY chopped
1 large red pepper, FINELY chopped
1/2 cup FINELY chopped onion
3 LARGE cloves garlic, minced
1 1/2 pounds extra lean ground beef
1 1/2 pounds ground pork
2 LARGE eggs
1 tablespoon Worcestershire sauce
2 tablespoons Frank’s original hot sauce
FRESH ground sea salt and tri-color pepper
2 teaspoons paprika
1 1/4 cups breadcrumbs
1/2 cup ketchup + 1 cup ketchup for topping

  • Preheat oven to 375°.
  • With clean hands mix everything together except the 1 cup of ketchup for the topping until uniformly mixed.
  • Form into loaf pan.
  • Spread with remaining ketchup.
  • Bake 45-60 minutes, until cooked through.

SUN-DRIED TOMATO BASIL VINAIGRETTE

SUN-DRIED TOMATO BASIL VINAIGRETTE
4 ounces sun dried tomatoes with herb in oil
1/4 cup balsamic vinegar
1/2 cup champagne vinegar
1/2 cup avocado oil (see notes)

  • Blend together the tomatoes and vinegar until desired consistency.
  • Slowly add oil until emulsified.
  • Chill.

NOTES: I often use a flavored oil (mushroom olive) as an alternative.

SLOW COOKER PORK CHOPS & RICE

SLOW COOKER PORK CHOPS & RICE Yield: 6-8 servings
I think grams originally found this on a Campbell’s soup label and her version was always done in the oven, which is part of what makes it a filling, hearty, winter family meal. Preparing this in the slow cooker makes it even easier and even more versatile! A little goes a long way, making it super easy and budget friendly too!

4 boneless pork chops
1 bunch green onions, chopped or sliced thin
2 cups chicken broth
1 cup water
1 – 10.5 ounce can cream of mushroom soup (see notes)
1 teaspoon garlic powder
FRESH ground sea salt and tri-color pepper, to taste
1 stick of butter, cubed

  • Spray the slow cooker insert with non-stick spray.
  • Add the pork chops.
  • Top with onions.
  • Whisk together the mushroom soup, chicken broth, water, garlic powder, salt, and pepper. Pour over pork chops and onions.
  • Add the cubes of butter on top.
  • Replace lid and cook on LOW for 6-7 hours.
  • Remove lid and shred the pork chops.

2 cups long grain white rice
1 cup water
1 to 1 1/2 cups shredded cheddar cheese

  • Add the rice and 1 cup of water.
  • Stir to make sure the rice is covered with liquid and replace the lid.
  • Cook on HIGH for 45 minutes to one more hour, or until rice is done cooking.
  • Remove the lid, add the shredded cheese, and stir.
  • Enjoy!

NOTE:

  • I change up the soup flavor to my likes of the day 😀
  • I also sometimes skip the rice portion and make potatoes instead.

BANANA CREAM CHEESECAKE

BANANA CREAM CHEESECAKE

CRUST
20 lemon or vanilla cream-filled sandwich style cookies I usually use OREO
2-3 tablespoons butter, melted

  • Finely crush cookies in food processor.
  • Add melted butter, blending until well combined.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.

FILLING
3 blocks (24 ounces) cream cheese, softened
2/3 cup FINE sugar
2 tablespoons cornstarch
3 LARGE eggs
3/4 cup – 2 VERY ripe bananas mashed
1/2 cup whipping cream
2 teaspoons PURE vanilla extract

  • Preheat oven to 350°.
  • Wrap spring form pan with a double layer of foil and place in a deep baking dish or roaster.
  • Beat cream cheese with electric mixer until creamy.
  • Add sugar and cornstarch, blending well.
  • Add eggs one at a time, blending until incorporated before adding additional eggs.
  • Beat in bananas until well blended.
  • Add whipping cream and vanilla, blending until smooth.
  • Pour mixture into crust.
  • Fill roasting pan with hot water halfway up the side of the spring form pan.
  • Bake 15 minutes.
  • Reduce oven temperature to 300°.
  • Bake an additional 60-75 minutes, or until center is almost set.
  • Allow to cool COMPLETELY on cooling rack.
  • Before removing the pan ring, slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.

ASSEMBLY
FRESH whipped cream
Caramel Sauce
Fudge sauce
FRESH sliced banana

  • Serve with FRESH whipped cream, caramel sauce, fudge sauce and FRESH sliced bananas.

CARAMEL SAUCE 
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups.

NOTE: Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften before serving.

MOCHA HOT FUDGE SAUCE
1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.

NOTE: Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften before serving.

THYME BALSAMIC PORK CHOPS

THYME BALSAMIC PORK CHOPS
4 LARGE bone-in pork chops
FRESH ground sea salt and tri-color pepper
1 shallot sliced thin
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon avocado oil
1 tablespoon butter
2 tablespoons FRESH minced thyme
2 tablespoons orange zest
1/4 cup orange juice

  • Melt butter and avocado oil in large skillet.
  • Generously season pork chops with FRESH ground sea salt and pepper.
  • Add pork chops to skillet and sear 4 minutes, flip and repeat on second side. Transfer pork chops to plate and keep warm.
  • Add shallot and garlic to pan, sauteing 2 minutes until tender.
  • Add thyme, orange juice, zest and vinegar to skillet, cooking 2-3 minutes until reduced to a glaze consistency.
  • Return chops to pan, turning to coat in glaze.
  • Serve immediately.

NOTE: I used orange pineapple juice and coconut pineapple balsamic vinegar this time and was extremely pleased!

WHITE MISO CREAM SAUCE PASTA

PASTA with MISO CREAM SAUCE

8 ounces uncooked pasta (see note), prepared per package directions
1 1/2 cups WHOLE milk
1/4 cup WONDRA flour
4 tablespoons white miso
1 1/2 cup chicken stock
FRESH ground black pepper, to taste
1 tablespoon avocado oil
1 pound Italian sausage, cooked and crumbled small
1 tablespoon butter
2 cups heirloom grape tomatoes, halved
1 cup frozen corn, thawed
1 cup marinated artichokes, drained and chopped
2 teaspoon chopped thyme
4 cloves garlic minced
1 1/2 cups baby spinach leaves, optional
18-20 mini mozzarella balls, halved or quartered
Torn basil leaves for garnish

  • Place 1/2 cup of milk in deep bowl.
  • Whisk in flour and miso until smooth.

 

  • Add remaining milk and stock to saucepan. Bring to a SLOW boil over medium-high heat.
  • Whisk in flour mixture and reduce heat. Simmer 4-5 minutes until slightly thick.
  • Add pepper.

 

  • Heat oil and butter in skillet over high heat.
  • Add tomatoes, stirring and cooking 2 minutes until beginning to char and pop.
  • Add thyme and garlic, cooking 1 minute more.
  • Add spinach, cooking 2 minutes more until wilted.
  • Remove from heat.

 

  • Add pasta sauce and half the cheese to the skillet, tossing to combine.
  • Serve in pasta bowls.
  • Top with remaining cheese pieces and torn basil.

NOTE: Any pasta works with this recipe!

MRS. GIBSON’S CHOCOLATE CHEWS

One of the things I look for when we’re antiquing is old recipe boxes. Not just any old recipe boxes, but old recipe boxes FULL of handwritten recipes. This recipe came from one of those boxes. I have no idea who owned the box, just that MANY of their recipe’s were in the same handwriting and referenced Mrs. Gibson who must have been an excellent cook based on the recipes I’ve tried so far!  This recipe has the added bonus of being a no bake recipe.

MRS. GIBSON’S CHOCOLATE CHEWS yields 24 cookies
1/2 cup (whole)* milk
2 1 cup sugar
1 stick (1/2 cup – 8 tablespoons) butter
6 tablespoons unsweetened cocoa
1 teaspoon PURE* vanilla extract
3 1/4 cups quick oatmeal
1/2 cup FINELY chopped walnuts

  • In a large saucepan melt the butter.
  • Whisk in the milk and vanilla.
  • Stir in the sugar and cocoa until dissolved and bring to a SLOW boil.
  • Remove from heat and let cool 2 minutes.
  • In a large bowl sift together the oatmeal and nuts.
  • Pour the cocoa mixture over the oatmeal and nuts.
  • Use 2 spatulas (see note) to mix it all together until well coated. (see notes)
  • With your hands (see note) form into balls and cool on wax paper. (see notes)

NOTE:

  • Based on the age of the recipe card and style of writing I decided whole milk and PURE vanilla extract were a MUST for the texture and flavor of this recipe to be best.
  • I spray the spatulas with non-stick cooking spray to keep the mixture from sticking.  I use food grade rubber gloves also sprayed with non-stick cooking spray to form the balls with. BUT, the best thing I finally started doing was using a cookie scoop sprayed with non stick spray to make the cookies more even.

SLOW COOKER PHILLY CHEESE STEAK & RICE

SLOW COOKER PHILLY CHEESE BEEF & RICE Yield: 6-8 servings

I think grams originally found this on a Campbell’s soup label and her version was always done in the oven made with pork, which is part of what makes it a filling, hearty, winter family meal. But now I’ve updated it to include a beef version.  Preparing this in the slow cooker makes it even easier and even more versatile! A little goes a long way, making it super easy and budget friendly too!

1 1/2 pounds chuck steak beef pieces
1 SMALL red onion, chopped or sliced thin
1/2 green pepper, washed, seeded and cut into thin rings
2 cups beef broth
2 tablespoons Worcestershire sauce
1 cup water
1 – 10.5 oz. can cream of mushroom soup
1 teaspoon garlic powder
FRESH ground sea salt and tri-color pepper, to taste
1 stick of butter, cubed

  • Spray the slow cooker insert with non-stick spray.
  • Add the beef pieces.
  • Top with onions and peppers.
  • Whisk together the mushroom soup, beef broth, water, Worcestershire sauce, garlic powder, salt, and pepper. Pour over pork chops and onions.
  • Add the cubes of butter on top.
  • Replace lid and cook on LOW for 6-7 hours.
  • Remove lid and shred any large pieces of beef.

2 cups long grain white rice
1 cup water
1 to 1-1/2 cups shredded Gruyere or Swiss cheese

  • Add the rice and 1 cup of water.
  • Stir to make sure the rice is covered with liquid and replace the lid.
  • Cook on HIGH for 45 minutes to one more hour, or until rice is done cooking.
  • Remove the lid, add the shredded cheese, and stir.
  • Enjoy!