Category: RECIPES

SKILLET CHOPS & OVEN BRAISED RAINBOW CARROTS

This recipe came out of a an old (1960’s) cookbook put together for a lake area homeowner’s association. I loved the sound of it, but canned pork and beans use mustard in their recipes and I’m deathly allergic so I had to adapt it and the flavor profile was GREAT.

SKILLET CHOPS
2 tablespoons butter
FRESH ground sea salt and black pepper
4 thick bone in pork chops
1/2 sweet onion, sliced thin
1 can great Northern beans, drained and rinsed
1 cup tomato sauce
2 tablespoons brown sugar
2 tablespoons jalapeno ketchup

  • Melt butter in cast iron skillet over medium-high heat.
  • Saute onions 1-2 minutes
  • Generously season chops on both sides.
  • Add chops and quickly sear to a golden brown.
  • Whisk together the tomato sauce, brown sugar and jalapeno ketchup.
  • Fold beans into sauce.
  • Arrange beans around pork chops, cover and simmer on LOW 15-30 minutes until chops are cooked through.

OVEN BRAISED RAINBOW CARROTS
1 1/2 pounds rainbow carrots, cleaned and cut to like sizes
4 LARGE green onions, halved lengthwise
1 teaspoon orange zest
1/3 cup orange juice
3 tablespoons melted butter or avocado oil
1 medium shallot, FINELY chopped
1 tablespoon champagne vinegar
FRESH ground sea salt and black pepper to taste

  • Preheat oven to 425°.
  • Whisk together the butter or oil, orange juice, vinegar, orange zest, shallots, FRESH ground salt and pepper.
  • Toss carrots, and green onions with orange juice mixture.
  • Pour into a large flat baking dish, cover with foil and bake 15 minutes.
  • Remove foil and bake another 30 minutes.

CHEESY TACO PASTA

CHEESY TACO PASTA serves 6-8
1/2 pound large shells pasta
1 pound ground beef
1 package Taco Bell ORIGINAL seasoning packet
3/4 cup water
1 cup jarred salsa
1 cup shredded cheddar cheese

  • Cook the shelled pasta according to the directions on the box and drain WELL.
  • Add the ground beef to the pan and brown well.
  • Drain the fat.
  • Add the taco seasoning and water, stirring and cooking until water is evaporated.
  • Add the pasta, salsa and cheese.
  • Stir to combine.
  • Garnish with chopped green onions, chopped olives and/or peppers.
  • Serve immediately, with crunchy tortilla chips or Fritos.   I also like to use taco shell bowls.

BUTTER BRAISED PORK ROAST ala SLOW COOKER

BUTTER BRAISED PORK ROAST ala SLOW COOKER
3-4 pound pork loin
1 bunch green onions, sliced
3 cloves Garlic, minced
4-5 FRESH sprigs of thyme leaves
1 cube KNORR cilantro
1 cube KNORR chipotle
1 cube KNORR garlic
1 tablespoon MONTANA MEX sweet seasoning blend
1 Pinch red pepper flakes
FRESH ground sea salt and black pepper
1/2 cup butter, divided

  • Blot pork roast dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil in skillet over medium high heat.
  • Sear all sides of roast 1-2 minutes.
  • Place roast in slow cooker.
  • Wipe out skillet of excess oil.
  • Melt butter in skillet.
  • Whisk in seasonings and thyme leaves.
  • Add onions, sautéing a minute.
  • Add garlic and sauté another minute.
  • Pour over pork roast.
  • Cook on LOW 5 hours.
  • Move pork roast to a plate to rest and cover with foil.

GRAVY
stock from slow cooker
1 cup chicken stock
1 tablespoon better than bouillon chicken stock
2 tablespoons cornstarch
1 tablespoon WONDRA flour

  • Melt butter in saucepan.
  • Whisk in cornstarch and flour.
  • Add chicken stock and whisk until smooth.
  • Add renderings from the slow cooker and whisk until smooth and thickened.
  • Adjust seasoning and serve over mashed potatoes with gravy.

BALSAMIC GLAZE for FRUIT

One of my favorite summer treats is juicy red ripe watermelon and sweet navel oranges drizzled with a thick and sweet balsamic glaze with a bit of Cotija cheese (Mexican Parmesan) sprinkled on top.  You can use ANY balsamic vinegar, but I like to use flavor infused (pear or coconut pineapple are my favorites) for a bit of extra flavor.

BALSAMIC GLAZE for fruit
1 3/4 cups QUALITY balsamic vinegar
1/4 cup apple cider vinegar
1 cup sugar

  • In a small saucepan bring balsamic vinegar and apple cider vinegar to a boil.
  • Reduce heat and simmer for 15 minutes, whisking often,  until reduced by half.
  • Whisk in sugar and bring back to a boil.
  • Reduce heat and simmer 10-15 minutes, whisking often, until glaze coats the back of a spoon.
  • Cool before pouring into squeeze bottle or cruet. Will keep in refrigerator 2 months or so.

IMOGENE’S CHICKEN

This is one of those recipes that I made EXACTLY as written the FIRST time, but had to change. It was good the first time, but we knew it could be better!

IMOGENE’S CHICKEN
2 tablespoons butter
2-3 pounds boneless, skinless chicken thighs
3/4 cup white wine
1/4 cup Bragg’s liquid aminos
1/4 cup apple cider vinegar
1 cup chicken broth
2 tablespoons FRESH grated ginger
2 tablespoons brown sugar
1/4 teaspoon dried oregano

  • Preheat oven to 375°.
  • Melt 2 tablespoons butter in cast iron casserole pan.
  • Arrange chicken thighs top side down in a single layer.
  • Whisk together the white wine, liquid aminos, vinegar, chicken broth, ginger, sugar and oregano and pour around chicken pieces.
  • Cover and bake 30 minutes.
  • Turn chicken and cook 15 minutes more.
  • Serve over rice, pasta or mashed potatoes.

SCALLOPED POTATO TURNIP GRATIN

SCALLOPED POTATO TURNIP GRATIN
4 tablespoons butter
2 green onions, sliced thin
1/4 cup WONDRA flour
1 pound turnips, peeled and thinly sliced
1 pound YUKON gold potatoes, thinly sliced
2 1/2 cups heavy whipping cream
FRESH ground sea salt and black pepper
1 tablespoon chopped FRESH thyme
1 tablespoon chopped FRESH oregano
1/3 cup chopped Italian Parsley
2 cloves garlic, minced
1/2 cup FRESH grated Parmesan cheese

  • Preheat oven to 350°.
  • LIGHTLY spray sheet pan with non-stick cooking spray.
  • Alternately layer turnip and potato slices.
  • Generously sprinkle with FRESH ground sea salt and black pepper.
  • Repeat with a second layer and sprinkle again with FRESH ground sea salt and black pepper.
  • In a skillet melt the butter.
  • Add the green onions and saute 30 seconds.
  • Whisk in flour until smooth.
  • Add garlic, thyme, oregano, parsley and heavy whipping cream, cooking until thickened.
  • Pour sauce over potatoes and turnip, smoothing evenly.
  • Top with Parmesan cheese.
  • Bake 25-30 minutes until cooked through and golden.

BAKED ASIAGO MEATBALL PARMESAN

BAKED ASIAGO MEATBALL PARMESAN

1/2 pound ground pork
1 pound ground beef
6 cloves garlic, minced
1 cup Italian breadcrumbs
1 cup shredded Asiago cheese
FRESH chopped flat leaf parsley, to taste
FRESH chopped oregano, to taste
FRESH chopped basil, to taste
2 LARGE eggs
FRESH ground sea salt and pepper, to taste
3 cups marinara sauce
2 cups chicken broth
1 cup shredded mozzarella cheese

  • Preheat oven to 400°.
  • Mix ground meats, garlic, breadcrumbs, Asiago cheese, parsley, eggs, salt and pepper together until well blended.
  • Form golf ball sized meatballs.
  • Coat a rimmed baking pan with avocado oil and place meatballs on pan.
  • Bake 20 minutes.
  • Remove from oven and cool slightly.
  • In a large cast iron ovenproof skillet (I use my enameled cast iron crock pot) whisk together the marinara and chicken broth.
  • Bring sauce to a SLOW & LOW simmer.
  • Add meatballs to sauce and simmer 4-6 hours.
  • Sprinkle mozzarella cheese over the top until completely covered.
  • Cover dish and bake 20 minutes.
  • Remove foil and bake an additional 20 minutes until golden.
  • Serve with a side of pasta.

SLOPPY JOE CORNBREAD CASSEROLE

SLOPPY JOE CORNBREAD CASSEROLE Serves 10-12
This recipe is sweet, yet tangy and pleases everyone.  It’s also good in ANY season and super simple to throw together!

1 box JIFFY corn muffin mix
1/2 + 3/4 cup shredded cheddar cheese
1/3 cup WHOLE milk
1 LARGE egg
1 small can green chiles, WELL drained
14.75 ounces cream-style corn 1 can
24 ounce can sloppy joe sauce or homemade, divided
1 pound ground beef
1 tablespoon butter
1/2 sweet onion, diced
Grated Cotija cheese
1/4 cup diced green onions
sour cream dollops

  • Heat the oven to 400°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • In a medium sized bowl, add the cornbread mix, 1/2 cup cheddar cheese, milk, egg, green chiles and canned corn stirring until combined.
  • Pour into the prepared baking dish and bake for 15 minutes or until just set.
  • Heat butter in large skillet and add onion and pepper, sauteing until soft.
  • Add the ground beef to the skillet and cook through.
  • Drain the fat.
  • Add all but 1/2 cup of the sloppy joe sauce to the pan with the meat to warm.
  • Remove the cornbread from the oven and use a fork to prick holes over the cornbread.
  • Pour the remaining sloppy joe sauce over the cornbread.
  • Spoon the meat sauce over the baked cornbread and top with 3/4 cup cheddar cheese.
  • Return to the oven for 15 minutes.
  • Top with the green onions, cotija cheese and a dollop of sour cream before serving.

PAN SEARED CHICKEN with CREAMY TOMATO BASIL SPINACH CREAM SAUCE

PAN SEARED CHICKEN with CREAMY TOMATO BASIL SPINACH CREAM SAUCE

Boneless skinless chicken thighs smothered in an easy-to-make creamy tomato basil and spinach sauce.

1 tablespoon avocado oil
4-6 LARGE boneless, skinless chicken thin breasts
FRESH ground sea salt and black pepper
2 tablespoons butter
1/4 cup + 2 tablespoons WONDRA flour
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons tomato pesto (Barilla or Classico)
1 cup tomato sauce
2-3 garlic cloves, minced
1/2 cup heavy cream
1 1/2 cups fresh spinach leaves
4-6 leaves fresh basil, chiffonaded
2 tablespoons chopped flat leaf parsely
1/4 cup grated Parmesan cheese

  • In a large skillet heat avocado oil over medium heat.
  • Generously season chicken thighs with FRESH ground salt and pepper.
  • Dredge in 1/4 cup WONDRA flour.
  • Add to hot oil and cook for 2 minutes until the top side is nicely seared.
  • Flip over to the other side and sear for 2 more minutes on medium heat.
  • Remove the chicken from the skillet to a plate and keep warm.
  • Add garlic to pan and cook 30 seconds or so until fragrant.
  • Add chicken broth, tomato pesto, tomato paste and heavy cream to skillet.
  • Bring to a SLOW boil, stirring regularly.
  • Reduce heat to low simmer.
  • Taste the sauce and add more salt and adjust seasoning as needed.
  • Melt 2 tablespoons of butter and whisk together with 2 tablespoons of reserved flour dredge until smooth.
  • Whisk into sauce until smooth.
  • Add fresh spinach, parsley and fresh basil, stirring until spinach wilts and reduces in volume.
  • Add chicken to sauce, turning to coat, increasing heat to medium for a minute or 2 to reheat chicken.
  • Serve over pasta and spoon the sauce over the pasta and chicken.
  • Top with grated Parmesan cheese.

BACON BROWN SUGAR GARLIC CHICKEN

BACON BROWN SUGAR GARLIC CHICKEN

This is the PERFECT weeknight recipe! There are few ingredients that produce a sticky and crisp yet sweet garlicky taste for a quick meal.

2/3 cup PACKED brown sugar
3-4 cloves garlic, minced
FRESH ground sea salt and black pepper
6 boneless, skinless chicken breasts, cut into large chunks
12 slices bacon
Chopped parsley, for garnish

  • Preheat oven to 375°.
  • Lightly spray a deep dish baking dish with non-stick spray.
  • In a large bowl add the brown sugar, garlic, salt and pepper and mix until combined.
  • Coat the chicken in the brown sugar mixture, pressing to adhere.
  • Wrap each piece of chicken with two slices of bacon in such a way that the ends are under the chicken to prevent it from unwrapping while cooking. I put them on a bed of green beans, onions and sliced carrots to make a one pot dish.
  • Top with the remaining brown sugar mixture.
  • Bake for 25-30 minutes or until cooked through and browned with the bacon crisp.

NOTE: Be careful to not let the brown sugar burn or blacken.

CHICKEN THIGHS with CREAMY BACON MUSHROOM THYME SAUCE

CHICKEN THIGHS with CREAMY BACON MUSHROOM THYME SAUCE
These chicken thighs smothered in a creamy bacon mushroom thyme sauce are so easy and yummy, but look like a company calling recipe.

CHICKEN
6 bone in, skin on chicken thighs
4 chicken thighs, skin-on, bone-in
1+1 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black pepper
1 teaspoon Italian seasoning

  • Preheat oven to 350°.
  • Season both sides of chicken thighs generously with FRESH ground sea salt, black pepper and
  • Italian herb seasoning .
  • Heat 1 tablespoon of avocado oil and 1 tablespoon butter on medium-high heat in a large skillet.
  • Add chicken thighs skin-side down, cooking for 5-7 minutes, on the skin side until golden.
  • Transfer chicken thighs, skin side up, to a foil-lined baking sheet and bake 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.

SAUCE
4 LARGE green onions, sliced
4-5 cloves garlic, minced
6 LARGE white mushrooms
5 slices bacon, chopped
1 cup heavy cream
FRESH ground sea salt and black pepper
5 sprigs fresh thyme, 3 trimmed, 2 whole

  • Add bacon to pan and brown until crisp.
  • Remove bacon pieces with slotted spoon and add 1 tablespoon of butter to pan.
  • When melted add sliced mushrooms cooking on medium heat for about 3 minutes, stirring periodically.
  • Add onions and garlic, stirring and cooking 2 minutes more.
  • Add heavy cream and trimmed fresh thyme, and thyme sprigs.
  • Bring to a SLOW boil, stirring continuously.
  • Reduce to simmer for about 2-3 minutes over low heat to allow flavors to blend and sauce to reduce a bit.
  • Taste and adjust seasoning as needed.
  • Add chicken and bacon pieces to sauce, turning to coat.
  • Serve over pasta, rice or mashed potatoes.

SPINACH ARTICHOKE RAVIOLI LASAGNA

SPINACH ARTICHOKE RAVIOLI LASAGNA  Yields 8 servings

This is a GREAT and super EASY shortcut lasagna that packs an extra punch of flavor!

3 tablespoons butter
2-3 cloves garlic, minced
3 tablespoons WONDRA flour
2 1/4 cups WHOLE milk
2 ounces cream cheese, softened
2 cups shredded mozzarella, divided
1/4 cup freshly grated Parmesan
1-14 ounce jar marinated artichoke hearts, drained (see notes) and chopped
2 cups frozen spinach, defrosted, drained WELL and chopped
Juice of 1 lemon
1/2 teaspoon red pepper flakes
2 pounds frozen cheese ravioli (see notes)
FRESH ground sea salt and black pepper
2 tablespoons freshly chopped parsley

  • Preheat oven to 375°.
  • Melt butter in a large skillet over medium heat.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly.
  • Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan.
  • Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
  • Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper.
  • Remove from heat. 
  • Spread a thin layer of your prepared sauce onto the bottom of a 9″-x-13″ baking dish or lasagna pan.
  • Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce and a thin layer of cheese.
  • Repeat with remaining ravioli, most of the remaining sauce and another thin layer of cheese.
  • Top with remaining sauce and cheese.
  • Bake 30 minutes, until sauce is bubbling and ravioli are tender.
  • If you’d like the top to be more golden, broil on high for 1-2 minutes.
  • Garnish with parsley and serve.

NOTES:

  • I drain and save the oil marinade to use for future meals.
  • I usually prepare half again as much sauce because we like it saucy 😀
  • By having a choice on the ravioli, it can easily be vegetarian or protein packed with a meat 😀