Category: RECIPES

BAKED GARLIC BUTTER PARSLEY CHICKEN

GARLIC BUTTER PARSLEY CHICKEN          Serves 4 to 6

3 pounds bone-in, skin-on chicken thighs (about 6)
FRESH ground sea salt and black pepper
8 ounces butter
4 cloves garlic, minced
1 1/2 cups seasoned bread crumbs
3/4 cup Parmesan grated cheese
1/4 cup FRESH chopped Parsley
1 Vidalia onions, cut into wedges
Avocado oil
2 FRESH broccoli crowns, cleaned and trimmed

  • Preheat oven to 350°.
  • Arrange a rack in the middle of the oven.
  • Pat the chicken dry with and generously season on all sides with FRESH ground sea salt and black pepper.
  • Melt butter and whisk in garlic and 1/2 the chopped Parsley in a small bowl.
  • In another bowl stir together the bread crumbs, cheese and remaining Parsley.
  • Dip each piece in the butter mixture and then the bread mixture.
  • Place skin side up on baking sheet sprayed with non-stick cooking spray.
  • Scatter onion pieces among the chicken.
  • Place tray in oven and bake 1 hour. DO NOT TURN chicken pieces.
  • Toss broccoli with avocado oil to coat.
  • Add broccoli to pan and roast until the chicken is deeply golden brown, crispy, and registers 160º in the thickest part, 20-25 minutes.

FRESH updated COLE SLAW

FRESH updated COLE SLAW
1/2 small head red cabbage, thinly sliced or shredded
1/2 small head green cabbage, thinly sliced or shredded
1 1/2 cups shredded carrots
1 cup chopped snap peas
1/2 cup chopped parsley
1 shallot halved and sliced thin**
1 LARGE watermelon radish, sliced thin
2 tablespoons caraway seeds
1 cup golden raisins (optional)
1 cup mayonnaise
3-4 tablespoons apple cider vinegar
3-4 tablespoons sugar
Fresh ground salt and pepper, to taste

  • Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
  • In a large bowl toss together the cabbages,  carrots, parsley, shallot (onion), radish pieces and snap peas.
  • Pour mayonnaise mixture over cabbage mixture, sprinkle with caraway seeds and toss until well coated.
  • Fold in raisins if using.
  • Adjust salt, pepper, sugar and vinegar to your personal tastes.
  • Cover and chill several hours before serving.

NOTE: Green onions or thin slices of red onion make GREAT substitutes for the shallot.

STRAWBERRY RHUBARB PIE

STRAWBERRY RHUBARB PIE
Your favorite pie crust recipe for a double crust
2 1/2 cups chopped FRESH red rhubarb
2 1/2 cups de-stemmed, washed and chopped strawberries
1 1/2 cups sugar
2 tablespoons cornstarch
1 tablespoon WONDRA flour
1/2 teaspoon lemon zest
Juice of 1 small lemon
1/2 teaspoon ground QUALITY cinnamon
1 teaspoon PURE vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water

  • Preheat oven to 425°.
  • In a large mixing bowl combine the rhubarb, strawberries, sugar, cornstarch, flour, lemon zest, lemon juice, cinnamon, and vanilla.
  • Pour out into chilled crust.
  • Dot the top of the filling with the butter.
  • Brush edges of pie crust with egg white wash.
  • Roll out the other piece of dough and place over filling.
  • Crimp to seal edges.
  • Slice several vents into top to allow steam to escape.
  • Brush with egg white wash and garnish with large granule sugar.
    bake for 15 minutes.
  • Decrease temperature to 375° and bake for an additional 45 to 50 minutes, until the filling starts to bubble.

NOTES:

  • I often like to cook the filling first if the rhubarb is especially tough, but be sure to allow filling to cool COMPLETELY before filling crust.
  • Collar with foil for the first 30 minutes to prevent burning.

BEEF STROGANOFF SANDWICHES

BEEF STROGANOFF SANDWICHES serves 6-8
1 1/2 pounds ground chuck
1 tablespoon avocado oil
1 tablespoon butter
1/2 large onion, chopped small
2 mini red peppers, chopped
3-4 garlic cloves, crushed
1/2 lb mushrooms, sliced thin
2 tablespoons WONDRA flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup dry white wine
LARGE pinch sea salt
1/2 teaspoon sweet paprika
1/4 teaspoon white pepper
1 1/2 cups sour cream
2 vine ripened tomatoes, chopped
2 cups shredded cheddar and mozzarella cheese
FRESH potato rolls

  • Melt butter into oil and sauté onions on low heat for about 10 minutes until golden.
  • Add garlic, red peppers and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
  • Add beef to the cooked mushroom mixture and sauté another 10 minutes until beef is cooked through.
  • Sprinkle flour in and stir until everything is coated and flour is golden.
  • Add the broth plus the Worcestershire, wine, paprika, and white pepper to the meat mixture.
  • Simmer for 10-15 minutes, tasting it periodically, until reduced and beginning to thicken.
  • Remove from the heat and add the sour cream, careful not to curdle, and stir well.
  • Preheat oven to 350°.
  • Cover baking sheet with foil.
  • Slice open rolls, butter and place halves on baking sheet.
  • Toast rolls 5 minutes in oven until edges begin to crisp.
  • Spoon meat mixture evenly over rolls.
  • Top with chopped tomatoes and shredded cheese.
  • Bake 20-25 minutes until rolls are crisp and cheese is melted and bubbly.

CANDY BAR RICE KRISPIE TREATS

CANDY BAR RICE KRISPIE TREATS adapted from RecipeGirl.com
1 tablespoon salted butter
1/4 cup creamy peanut butter
3 1/2 cups mini marshmallows
4 cups Rice Krispies
5-6 ounces chopped Butterfinger candy bars (or candy bar of your choice)*
1/2 cup milk chocolate chips
1 teaspoon shortening

  • Spray an 8×8-inch pan with nonstick spray.
  • In a large saucepan, melt the butter and peanut butter together over medium heat.
  • Add the marshmallows, stirring until melted.
  • Remove from heat and stir in the rice krispies.
  • Stir in the Butterfingers, reserving 1/4 cup as topping.
  • Scrape the mixture into the prepare pan and press it evenly into the pan with clean hands.
  • Let it cool.
  • Cut the Krispie Treats into nine equal pieces and move them to a platter.**
  • Melt the chocolate chips and the shortening together in a small saucepan or in a small glass bowl in the microwave or until they are melted and smooth.
  • Spoon the chocolate into a zip baggie, snip the corner and squeeze the chocolate into the corner.
  • Drizzle chocolate onto each Krispie Treat and then sprinkle with some Butterfinger crumbs and then drizzle more chocolate on top.
  • Place the Krispie Treats in the refrigerator for 10 minutes to set the chocolate. Do NOT leave them in the refrigerator – they will get too hard!
  • Store them in a covered container.

NOTES:

  • *Use a candy bar with a cookie or nut base along with the chocolate. We prefer Heath bars, KIT KATs or Butterfingers.
  • **You can eat them as they are or store them in a covered container. Otherwise continue with the topping directions.

DIMPLES BBQ CHICKEN modified

This recipe for Dimples BBQ Chicken, a type of jerk chicken, is based on a recipe from Fastina Sherman who was?/is a chef at Boar Hill outside of Kingston, Jamaica. The page is a torn cookbook page of unknown age that I think is from the BBQ Bible from 2008 maybe.  I found it among my cousin’s things when we were rehabbing the House From Hell and saved it because it sounded so good.  I kept the flavors virtually the same, but converted it to the oven.

DIMPLES BBQ CHICKEN modified
CHICKEN
8 bone in, skin on chicken thighs
1 bunch green onions, finely chopped
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
1 tablespoon sweet paprika
1 teaspoon FRESH thyme, chopped
FRESH ground sea salt and black pepper
2 tablespoons Bragg’s liquid aminos
1 tablespoon avocado oil

  • In a small processor, mince together the green onions, garlic, jalapeno, liquid aminos, paprika, thyme and avocado oil.
  • Pour into a large ziploc bag with chicken and marinade 12-24 hours.
  • Preheat oven to 350°.
  • Drain chicken and place skin side down on rack in a baking tray.
  • Bake for 30 minutes.
  • Dip each piece of chicken in BBQ sauce and return to baking rack skin side up for another 30 minutes.
  • Baste with BBQ sauce every 10 minutes during the final 30 minutes.
  • Serve remaining sauce on the side.

BBQ SAUCE
1 cup jalapeno ketchup
1/3 cup Bragg’s liquid aminos
1/4 cup apple cider vinegar
2 tablespoons QUALITY dark rum
1 cup red onion, finely minced
2 cloves garlic, finely minced
2 tablespoons finely minced ginger
1/2 cup packed brown sugar

  • In a small saucepan whisk together the ketchup, liquid aminos, apple cider vinegar and rum until well blended.
  • Stir in brown sugar until completely dissolved.
  • Stir in onions, ginger and garlic.
  • Simmer on LOW heat 20-30 minutes until thick and bubbly.

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.