Category: RECIPES

MONKEY MUFFINS

MONKEY BREAD MUFFINS
1 cup toasted walnut pieces
10 tablespoons unsalted butter, melted and divided 6 + 4
1 ¼ pounds Bridgford rolls, thawed
¾ cup sugar
1 tablespoons ground cinnamon
²⁄³ cup packed brown sugar
¹⁄³ cup molasses
PINCH sea salt flakes

  • Coat muffin tin holes with non-stick cooking spray.
  • Sprinkle half of the walnut pieces evenly among the muffin tin holes.
  • In a medium bowl toss the rolls in 4 tablespoons of the melted butter.
  • In another bowl combine the sugar and cinnamon. Add the rolls one at a time, tossing in the cinnamon mixture until well coated.
  • Place one roll in each muffin tin.
  • Top evenly with remaining walnut pieces.
  • In a small sauce pan combine the remaining 6 tablespoons of butter, molasses, brown sugar and sea salt.
  • Cook over medium heat, abut 5 minutes, until well blended and bubbly.
  • Remove from heat and cool 10 minutes.
  • Spoon 1 tablespoon over each roll.
  • Cover loosely with saran wrap and chill at least 8 hours.
  • Remove pan from refrigerator 30 minutes before baking and let stand at room temperature.
  • Preheat oven to 350°.
  • Place muffin tin on a baking sheet to catch any drips and bake 20 minutes until rolls are puffed and cooked through.
  • Remove from pan and let stand 5 minutes on cooling rack.
  • Line baking sheet with foil.
  • Invert muffin tin and spoon any remaining syrup over muffins and arrange on platter.
  • Best served warm.

BACON WRAPPED ASPARAGUS BUNDLES

BACON WRAPPED ASPARAGUS BUNDLES serves 6
6 slices bacon
1 pound asparagus, trimmed
¼ cup PACKED brown sugar
¼ cup butter
2 teaspoons Bragg’s liquid aminos
FRESH ground black pepper
½ teaspoon sea salt

  • Preheat oven to 400°.
  • Arrange bacon on baking sheet and cook 5-6 minutes JUST until fat starts to render, but NOT browned.
  • Cool bacon on paper toweling.
  • Wipe down baking sheet.
  • Arrange asparagus into 6 bundles.
  • Wrap a slice of bacon around each bundle securing with a toothpick.*see notes
  • Arrange on baking sheet.
  • In a small saucepan combine the butter, liquid aminos, brown sugar, garlic salt and pepper. Bring to a boil over high heat.
  • Pour over asparagus.
  • Roast 20-25 minutes until asparagus is tender and bacon is cooked through.
  • Heat broiler.
  • Place baking sheet under broiler for 2 minutes JUST until bacon crisps up.

NOTE: If your bacon pieces are long enough you can tuck them in and place the tucked portion on the bottom to avoid the need of toothpicks all together.

BOURBON EGGNOG SUGAR COOKIES

EGGNOG SUGAR COOKIES yields 2 dozen 1 ½ inch cookies
COOKIES
1 1⁄8 cups all purpose flour
¹⁄³ cup powdered sugar
½ teaspoon fine sea salt
½ teaspoon FRESHLY grated nutmeg
½ cup unsalted butter, cubed and softened

  • Preheat oven to 350°.
  • Line baking sheet with silicone mat.
  • Using your mixer on low speed combine flour, powdered sugar, salt and nutmeg until well blended.
  • Increase speed to medium and add butter 1 piece at a time until dough starts to form into a ball.
  • Turn dough out onto a lightly floured surface and shape into a disc.
  • Wrap in plastic and chill 30 minutes minimum.
  • On a lightly floured surface roll out dough to a 1/8 inch thickness.
  • Cut out cookies with a 2 inch cutter and use a metal spatula to place cookies on silicone sheet.
  • Return any dough scraps to plastic wrap in the refrigerator .
  • Bake 15-18 minutes when edges begin to brown.
  • Completely cool in pans before icing.
  • Repeat the process with the remaining dough.

ICING
1 ½ cups powdered sugar
4 tablespoons prepared eggnog
scant 1 tablespoon Bourbon
LEMON and/or ORANGE zest, for garnish

  • Whisk together the sugar, Bourbon and 1 tablespoon of the eggnog at a time, until you have a thin glaze consistency.
  • Spread glaze on cookies.
  • Garnish with zest.
  • Allow icing on cookies to set 30 minutes or until completely set.
  • Store in airtight container.

RASPBERRY or STRAWBERRY PRETZEL DESSERT

RASPBERRY or STRAWBERRY PRETZEL DESSERT
CRUST
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar

  • Preheat oven to 350.
  • Combine the pretzels, butter and sugar in a mixing bowl.
  • Press into a 13×9 baking dish.
  • Bake 10 minutes.
  • Cool on wire rack.

FILLING
2 cups heavy cream
1 teaspoon PURE vanilla.
8 ounces cream cheese, softened
1 cup sugar

  • Beat the heavy cream until you have soft peaks.
  • Add vanilla, cream cheese and sugar beating until smooth.
  • Spread over the pretzel crust.
  • Refrigerate 1 hour until chilled.

TOPPING
6 ounces strawberry Jell-O
2 cups boiling water
32 ounces frozen raspberries or sliced strawberries, thawed

  • Dissolve gelatin in the hot water in a large bowl.
  • Stir in fruit along with water syrup has accumulated during their thawing.
  • Chill until partially set.
  • Spoon over filling and gently spread even.
  • Refrigerate and chill 4-6 hours.
  • Cut into squares.

SWEET & SOUR CUCUMBERS & ONIONS – 2 versions – AMERICAN & JAPANESE

SWEET & SOUR CUCUMBERS
3 medium cucumbers, peeled and sliced thin
1 small red onion, quartered and sliced
FRESH sea salt and ground black pepper to taste
1 tablespoon sugar
1/2 cup apple cider vinegar
3-4 tablespoons avocado oil
1/2 cup COLD water

  • Whisk together water, vinegar, sugar and oil until well blended.
  • Season with FRESH ground sea salt and pepper.
  • Toss cucumbers and onions in a bowl.
  • Pour vinegar mixture over and gently toss.
  • Chill.

NOTE:  If I have them I often add thinly sliced radishes also.

The Japanese version is similar, but just enough different for a nice flavor change.
JAPANESE CUCUMBER SALAD
3 medium cucumbers, peeled and sliced thin
1 small onion, quartered and sliced
2 tablespoons sea salt
FRESH ground black pepper to taste
1 tablespoon sugar
1/2 cup rice wine vinegar
1 tablespoon Bragg’s liquid aminos

  • Sprinkle cucumber slices with sea salt and let stand 30 minutes.
  • Wash salt off cucumber slices, gently squeezing the water out of the cucumbers.
  • Place cucumbers and onion pieces in a bowl.
  • Whisk together the vinegar, sugar and liquid aminos.
  • Pour over cucumbers and toss gently.
  • Chill.

CREAMY GARLIC & HERB BONELESS PORK CHOPS

I adapted the delicious boneless Pork Chops in a Creamy Garlic & Herb Wine Sauce from Olga at What’s In The Pan.  This a superb One pan dish is so easy to prepare and actually ready in less than 30 minutes! It is made with a dry white wine, the juice of a fresh lemon, FRESH minced garlic and FRESH thyme making these pork chops are packed with flavor and so juicy!

CREAMY GARLIC & HERB BONELESS PORK CHOPS
4 boneless pork chops
2 tablespoons butter
¼ cup WONDRA flour
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
Salt and freshly ground pepper to taste

  • Whisk together flour, garlic powder, onion powder, and Italian seasoning.
  • Generously season pork chops with salt and pepper.
  • Dredge pork chops thoroughly in flour mixture.
  • Reserve dredge for next stop.
  • Heat butter in a large skillet over medium-high heat.
  • 
Add pork chops and sear them by cooking for 3-4 minutes per side, reducing heat to medium on second side.
  • Remove from heat and transfer to a plate.
  • Cover to keep warm.

CREAMY HERB & WINE SAUCE
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon of the dredging mixture
½ cup dry white wine
Juice of 1 LARGE lemon
½ cup chicken stock
½ cup heavy cream
1 teaspoon Italian seasoning
4 sprigs FRESH thyme, leaves only, minced
2 tablespoons FRESH chopped Italian Parsley

  • Return skillet to heat and melt 2 tablespoons butter.
  • Add minced garlic and cooking for 1-2 minutes on medium heat.
  • Whisk in flour and blend well.
  • Add in wine while constantly whisking for 1 minute.
  • Add chicken stock and heavy cream, whisking to blend well.
  • Add lemon juice, fresh thyme and Italian seasoning.
  • Adjust seasoning with salt and pepper, to taste and simmer for 2-3 minutes.

TO SERVE

  • Reduce heat to low and return pork chops to pan.
  • Turn to coat well simmering JUST until heated through.
  • Serve with mashed potatoes, prepared pasta or rice pilaf.

PICKLED BEETS

PICKLED BEETS
4 LARGE beets
¾ cup apple cider vinegar
¾ cup water
½ teaspoon sea salt
¼ cup sugar

  • Preheat oven to 350°.
  • Wash and trim beets, but leave 2-3 inches of tails on.
  • Cover baking sheet with foil and LIGHTLY spray with non-stick cooking spray.
  • Bake 35 minutes until fork tender.
  • Cool 30 minutes.
  • Trim again and rub off outer skin.
  • Slice ¼ inch thick or julienne and place in canning jar.
  • Whisk together water, vinegar, sugar and sea salt in saucepan until sugar and salt are dissolved.
  • Bring to a boil.
  • Cool 15 minutes.
  • Pour over beets and seal jars.
  • Refrigerate.

CORN BREAD CAKE

CORN BREAD CAKE
1 cup yellow cornmeal
1 cup all purpose flour
½ cup sugar
4 teaspoons baking powder
½ teaspoon sea salt
1 egg, beaten
1 cup WHOLE milk
½ cup avocado oil

  • Preheat oven to 425°.
  • Grease an 8×8 baking dish OR a deep 9-10 inch cast iron skillet.
  • Combine all ingredients in a mixing bowl and blend well.
  • Bake 20-25 minutes or until golden in color and toothpick comes out clean.

NOTE:  A well drained can of green chiles or jar of pimientos make a flavorful addition to change up the flavor.  Crisp bacon or a can of well drained shoepeg corn also make great additions.

BACON MAC & CHEESE

BACON MAC & CHEESE
8 ounces elbow macaroni or small pasta shells
8 slices thick bacon, diced
2 tablespoons minced shallots
2 cloves garlic, minced
2 tablespoons WONDRA flour
2 ½ cups WHOLE milk
3 cups shredded cheddar cheese* (see note)

  • Cook pasta per package directions and drain well.
  • Cook bacon in skillet until crisp.
  • Remove bacon to paper toweling to drain.
  • Drain off all but 2 tablespoons of the bacon drippings.
  • Add shallots and garlic to bacon drippings over medium heat and cook a minute or two until shallots soften.
  • Increase heat to medium high and sprinkle in flour, whisking until golden and smooth.
  • Whisk in milk slowly and bring to a SLOW boil. Reduce heat to medium and cook 4-5 minutes until
  • sauce begins to thicken.
  • Reduce heat to low and gradually stir in cheese(s), stirring until cheese is melted and blended well.
  • Season to taste.
  • Fold in drained pasta and bacon pieces.

NOTE: *For an even creamier texture use a portion of Velvetta cheese to replace some of the cheddar cheese.

GRILLED CHICKEN RAMEN with PEANUT SAUCE

GRILLED CHICKEN RAMEN with PEANUT SAUCE
3-3 ounce packages of Ramen
2 (1+1) tablespoons avocado oil
1 1/2 pounds boneless, skinless chicken tenders
1 English cucumber, quartered lengthwise and then cut into pieces
3/4 cup match stick carrots
1 small bunch green onions, sliced thin
3/4 cup salted peanuts

  • Prepare sauce (recipe below) and set aside.
  • Cut chicken tender in half lengthwise and then cut each of those pieces in half.
  • Discard ramen flavor packets.
  • Cook ramen in boiling water for 3 minutes.  Drain and toss in serving bowl with 1 tablespoon of avocado oil.  Cover and set aside.
  • Coat chicken pieces with remaining oil and grill or sear in cast iron until chicken is seared on the outside and cooked through.
  • Toss chicken in sauce with vegetables.
  • Serve over prepared ramen, cucumbers and garnish with green onions.

SAUCE
1/2 cup salted creamy peanut butter (see note)
2-3 tablespoons BRAGG’S liquid aminos
2 tablespoons maple syrup
+/- 1 teaspoon chili garlic sauce, depending on your heat level
Juice of 2 FRESH limes
+/- 1/4 cup water (to thin)

  • Whisk together the peanut butter, liquid aminos, maple syrup, chili sauce and lime juice in a medium mixing bowl.
  • Add water a little at a time until a thick BUT pourable sauce is formed.
  • Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime juice for acidity, or liquid aminos for saltiness.

NOTE:

  • Almond butter or Cashew butter SUBSTITUTE WELL for Peanut butter.
  • If your sauce becomes too thin, add more nut butter.
  • If your sauce is too thick, thin with more water.
  • FRESH grated ginger to taste adds another great flavor.

BLUEBERRY BANANA MAPLE MUFFINS

I made these recently for a friend’s birthday and instantly fell in love <3 with them!  I’ve adapted the original recipe just slightly and think it’s absolutely perfect now.

BLUEBERRY BANANA MAPLE MUFFINS slightly adapted from Brandi Milloy
yields 18 muffins

½ cup unsalted butter, room temperature
²⁄³ cups PURE maple syrup
1 LARGE egg, room temperature
2 small VERY RIPE bananas, mashed
¹⁄³ cup WHOLE milk
1 teaspoon PURE vanilla extract
2 cups sifted cake flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
Pinch of sea salt
2 cups SMALL WILD blueberries
¼ cup FINELY chopped walnuts
¼ cup DARK brown sugar, for topping

  • Preheat oven to 350°.
  • Line muffin tin with cupcake liners or grease tins well.
  • In an electric mixer bowl, cream together the butter and maple syrup.
  • Add egg, mashed banana, milk and vanilla extract, mixing until well blended.
  • In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  • If you are using fresh blueberries add the flour mixture to the banana mixture and mix just until combined.
  • Then FOLD in blueberries.
  • If you are using frozen blueberries, add 3/4 of the flour mixture to the banana mixture and mix. Then add your frozen blueberries to the remaining flour mixture and toss. This will keep the frozen blueberries from sinking to the bottom of the muffins.
  • Scoop batter into muffin tins until they’re about ¾ of the way full.
  • Whisk together the brown sugar and walnuts.
  • Top with a generous sprinkle of the brown sugar nut mix.
  • Bake for 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • Cool COMPLETELY on wire rack.

GRAN’S CORN PUDDING

GRAN’S CORN PUDDING
4 LARGE eggs
1 cup WHOLE milk
1-15 ½ ounce cream style corn
1 can white shoepeg corn, drained well
5 slices day old STALE or toasted sourdough bread without crusts
½ cup sugar
1-2 tablespoons butter, thinly sliced or cubed small

  • Grease a 9×9 baking dish. Set aside.
  • Preheat oven to 350°.
  • Whisk together the eggs and milk.
  • Add the corn and sugar, blending well.
  • Cut the bread into ½ inch cubes.
  • Arrange bread cubes in the bottom of the baking dish.
  • Pour corn mixtures over bread cubes.
  • Dot with butter.
  • Bake uncovered 60 minutes, until toothpick comes out clean.

NOTE:  When I prepared this tonight I didn’t realize we were out of sourdough so I use a rye with caraway seeds that actually added some seriously GREAT flavor.