Category: RECIPE REVIEWS

PEA & BACON SALAD with FRENCH DRESSING

PEA & BACON SALAD with FRENCH DRESSING adapted from Molly Yeh DRESSING
1/2 cup ketchup
1/2 cup full-fat Greek yogurt
1/3 cup champagne vinegar 
1 cup FRESH sliced mushrooms (optional)
2 teaspoons Dijon mustard  (optional)
1 tablespoon sugar 
1 teaspoon paprika 
1/2 small onion, coarsely chopped 
FRESH gound sea salt

  • Blend together the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender.
  • Puree until smooth.
  • Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.

SALAD
4 slices bacon
6 ounces sugar snap peas, stringed and cut on the bias (about 3 cups) 
2 cups diced rotisserie chicken pieces (optional)
FRESH ground sea salt and black pepper
1 SMALL head butter lettuce, torn into bite sized pieces
2 cups bite size torn romaine lettuce pieces
1/4 cup FRESH chopped Italian parsley leaves
Wedge of Parmesan, for grating 

  • Put the bacon in a large cold skillet and cook over medium heat until crisp, 5-7 minutes.
  • Drain on a paper towel-lined plate, and set aside.
  • Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes.
  • Remove from the heat and set aside.

ASSEMBLY

  • Scatter the peas and herbs onto a bed of butter lettuce leaves.
  • Crumble the bacon and scatter over the pea layer.
  • Finish with a grating of Parmesan and a drizzle of dressing.
  • Serve with more dressing on the side.

NOTE: This salad is another “kitchen sink” salad that allows for substitutions, deletions or additions to clean out the crisper drawer or leftover chicken.

CHICKEN THIGH FRICASSEE

Fricassee is a weird sounding word, but it’s also a fun sounding word. It’s French and literally means to lightly brown, stew and serve a meat, especially chicken or veal in a sauce made with its own stock. I saw this recipe on an episode of Guy’s Ranch Kitchen and Aaron May made this wonderful dish. I made very few changes to his recipe.  My changes are in red. 😀

CHICKEN THIGH FRICASSEE adapted from ala Aaron May

2 tablespoons olive oil (avocado oil)
1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 Vidalia onion, diced
4 stalks celery hearts, diced
4 cloves garlic, thinly sliced or minced
2 cups chopped fresh tomato (grape tomatoes, halved)
1/2 cup Vermouth dry sherry
2 quarts chicken broth (I used homemade bone broth)
1 tablespoon FRESH chopped thyme
2 cups roasted red peppers, julienned
1 roasted pasilla or ancho pepper

  • Heat the avocado oil and butter in a large Dutch oven over high heat.
  • Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
  • Add the onions to the pot and cook over medium heat to soften.
  • Add the celery and garlic and cook until they turn a rich brown, about 5 minutes.
  • Add the tomatoes and cook, stirring, for 3 more minutes.
  • Deglaze with dry sherry, then add the chicken broth and thyme.
  • Return the chicken to the pot and bring to a simmer.
  • Lower the heat, cover and simmer for 45 minutes.
  • Add the roasted peppers and peppers, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

49er CHILI & CHILI DOG CASSEROLE

Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.

CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese

  • Preheat oven to 450°.
  • Spray a 9 x 13” baking dish with cooking spray and set aside.
  • In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
  • In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
  • Stir until evenly combined.
  • Pour this mixture into the prepared baking dish.
  • Evenly arrange French fries in a single layer on top of the hot dog mixture.
  • Bake for 30 minutes.
  • Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.

Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.

49er CHILI
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar

  • Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
  • Drain off any excess grease.
  • Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.

1 LARGE can chili beans (optional)

  • Stir in beans if using and and simmer 15 minutes more.

2 tablespoons corn flour
1/4 cup water

  • Whisk corn flour and water together.
  • Stir corn flour mixture into chile.
  • Simmer 20-30 minutes more.

Shredded cheese
Chopped onions
Sour cream

  • Serve HOT with topping of choice.

BETTY WHITE’S CHICKEN WINGS

I ran across an article about celebrity recipes and the one that stuck out to me was BETTY WHITE’S CHICKEN WINGS. They claim this recipe went viral before viral was a “thing”. Well, I LOVE Betty White, so I had to try them. 😀 I altered them very little. The biggest alteration was eliminating the “death to me” allergy ingredient of dry mustard. Hubby said in his opinion, it wasn’t even necessary. The other alterations I made were substituting Bragg’s liquid aminos for the soy sauce because it reduces the sodium A LOT and decreasing the water which made them stickier and in my opinion tastier! Anytime I make wings I start them in a buttermilk soak to plump them also. That said, these wings were AMAZING!

BETTY WHITE’S CHICKEN WINGS
3 pounds plump chicken wings
1/2 cup butter
1 quart buttermilk
1 cup Bragg’s Liquid Aminos
1 cup brown sugar
1/3 cup water
3/4 teaspoon garlic powder

  • Arrange wings in shallow baking pan or 2 as necessary for a single layer.
  • Pour buttermilk over top and refrigerate 2 hours.
  • Drain off buttermilk and rinse wings. Let them drain while you prepare the marinade.
  • Return wings to baking dish(es) in a single layer.
  • In a large sauce pan combine the butter, liquid aminos, water, garlic powder and brown sugar whisking to combine until butter melts and sugar dissolves.
  • Bring to a SLOW boil.
  • Turn off heat and cool 15 minutes.
  • Pour marinade over wings and refrigerate 2 hours.
  • Remove pan from refrigerator and bring to room temperature.
  • Preheat oven to 375.
  • Bake 75-90 minutes depending on plumpness.

F3 ~ FAITH & FOOD FRIDAY #2 ~ AVOCADO & PICKLED RED ONION SALAD

I decided to feature my Mary & Martha GRACE meal prayer box for the next several weeks on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom. These prayers just seemed apropos for the topic 😀

This week’s prayer:

In a world where so many are hungry, May we eat this food with humble hearts; In a world where so many are lonely, May we share this friendship with joyful hearts. Amen

AVOCADO & PICKLED RED ONION SALAD
2 RIPE avocados, sliced
1 LARGE beefsteak tomato, sliced thick
1/2 small red onion, thinly sliced 
1/4 cup fresh cilantro, coarsely chopped 
FRESH ground sea salt and black pepper
1/2 cup apple cider vinegar 
1 LARGE lime, juiced 

  • Pour apple cider vinegar over the onion slices and set aside for 15-30 minutes while you prep the remaining ingredients.
  • Make a single layer of tomatoes on the serving platter.
  • Generously season with FRESH ground sea salt and black pepper.
  • Place the avocado slices on top of tomatoes.
  • Evenly pour lime juice over avocado slices and generously season with FRESH ground sea salt and black pepper.
  • Drain onion slices of excess vinegar and arrange over avocados.
  • Garnish with chopped cilantro and lime slices.

ORANGE CHILE CHICKEN

ORANGE CHILE CHICKEN

SAUCE
1/2 cup oyster sauce
1/2 cup sugar
3 ounces orange juice
3 ounces rice wine vinegar (unseasoned)
1 tablespoon cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons BRAGG’S liquid aminos
1 tablespoon hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional 

  • Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, liquid aminos, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium.
  • Whisk gently as it comes to a simmer.
  • Allow to simmer, keep whisking for about 5 minutes until the sauce thickens.
  • Remove from heat and reserve.

CHICKEN
1 1/2 quarts neutral oil, for deep frying
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
2 1/2 cups tempura flour  

  • Heat the oil in a 4-quart Dutch oven to 375°.
  • Rinse the chicken in cold water and pat dry.
  • Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shaking off the excess.
  • Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter.
  • Coat dredged chicken pieces in batter.
  • Fry in batches until golden brown and crispy, 6 to 8 minutes.
  • Drain on paper towels. 

ASSEMBLY
2 tablespoons neutral oil, I use avocado
3-4 cloves minced garlic
1 1/2 teaspoons minced, peeled fresh ginger
Fried chicken pieces, from above
2 to 3 scallions, cut on the bias into 2-inch lengths
1/2 yellow onion, cut into large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows, or steamed rice, for serving

  • Heat a large skillet to high and add the oil.
  • When you see the first wisps of white smoke, stir in the garlic, ginger and chicken pieces, cooking and stirring for about 30 seconds.
  • Add the scallions, onion and reserved sauce turning to coat and simmer to heat through, about 2 minutes.
  • Serve over chow mien or fried rice or steamed rice. 

GRANDMA WARE’S SKILLET CORN BREAD or DUFF GOLDMAN’S SWEET SOUTHERN CORNBREAD

GRANDMA WARE’S SKILLET CORN BREAD
1 cup white corn meal or half white and half yellow
1 heaping teaspoon flour
1 rounded teaspoon salt
2/3 cup buttermilk
1 LARGE egg
1 tablespoon bacon grease

  • Preheat oven to 350°.
  • Whisk together the dry ingredients in mixing bowl.
  • Whisk egg and buttermilk together.
  • Fold wet ingredients into dry ingredients JUST until belnded.
  • Grease cast iron skillet with bacon grease.
  • Pour batter into skillet and level.
  • Bake 20-25 minutes until toothpick comes out clean.

SWEET SOUTHERN CORNBREAD ala Duff Goldman

Level: Easy Total: 45 min Active: 10 min Yield: 12 mini loaves

1 cup finely-ground yellow cornmeal
6 tablespoons cake flour
6 tablespoons sugar
1 1/4 teaspoons baking powder
1 cup buttermilk, at room temperature
1/4 cup canola or vegetable oil
1 LARGE eggs
1/2 tablespoon kosher salt
Nonstick cooking spray

  • Preheat the oven to 375°.
  • Place an 8-cavity mini loaf pan in the oven to heat up.
  • Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
  • In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color.
  • Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
  • Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
  • Divide the batter evenly among 6 cavities of the loaf pan and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180° halfway through baking.
  • Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.

SMOTHERED PORK CHOPS

SMOTHERED PORK CHOPS adapted from Tyler Florence
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
FRESH ground sea salt and black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup avocado oil
1 cup beef bone broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

  • Pat pork chops dry to remove excess moisture.
  • Generously season with FRESH ground sea salt and black pepper. Let stand for 10 minutes.
  • Combine the flour, onion powder, garlic powder and cayenne in a shallow bowl for a dredge.
  • Dredge pork chops in the seasoned flour; shaking off the excess.
  • Heat a large cast iron skillet over medium to medium-high heat and coat with avocado oil.
  • Place the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
  • Remove the pork chops from the pan and add 1-2 tablespoons of the seasoned flour to the pan drippings.
  • Whisk the flour into the fat to dissolve and then pour in the broth. Let the liquid cook down for 3-5 minutes to reduce and thicken slightly.
  • Whisk in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.
  • Simmer for 3-5 minutes until the pork is cooked through.
  • Adjust seasoning and garnish before serving.

AUNT SHARON’S CHOCOLATE BUTTERMILK CAKE, OR IS IT?

I’ve always called this Aunt Sharon’s Chocolate Buttermilk cake because I got the recipe from her when I was a teenager, but I have been making it from scratch with my own flourish (specialty quality ingredients as in the homemade rum vanilla, cocoa and cinnamon) for more years than I care to admit, so is it hers or is it mine now? I have tried other recipes over the years, always looking for that new PERFECT recipe, but ALWAYS come back to this one because it just works EVERY time!

CHOCOLATE BUTTERMILK CAKE

CAKE
2 cups KING ARTHUR all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup QUALITY buttermilk
1 teaspoon baking soda
1 teaspoon PURE vanilla extract
2 LARGE eggs
2 sticks butter, room temperature
4 heaping tablespoons QUALITY cocoa powder
1/2 teaspoon QUALITY cinnamon
1 cup boiling water

  • Preheat the oven to 350°.
  • If you are going to cut and layer this cake prepare the jelly roll pan with parchment paper and non-stick cooking spray, otherwise leave it un-greased.
  • In a large bowl, sift together the flour, sugar and salt. Set aside.
  • In another bowl, stir together the buttermilk, baking soda, vanilla and eggs. Set aside.
  • In a medium saucepan, melt the butter and add the cocoa.
  • Whisk together to combine.
  • Pour the boiling water in the pan and allow it to bubble a bit, then turn off the heat.
  • Pour the chocolate mixture into the flour mixture stirring together for a minute to cool the chocolate.
  • Pour in the egg mixture, stirring together until smooth, then pour into a jelly roll pan (rimmed baking sheet) and bake for 20 minutes.

CHOCOLATE FROSTING for sheet cake
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
6 tablespoons WHOLE milk
1 teaspoon PURE vanilla extract
3 1/2 cups (1 pound bag) powdered sugar

  • Melt the butter in a saucepan over medium-low heat.
  • Add the cocoa powder and stir until smooth.
  • Add the milk, vanilla and powdered sugar, stirring together.
  • Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.

CHOCOLATE BUTTERCREAM for layer cake
1 pound butter, softened
7 cups (2-1 pound bags) powdered sugar
4 heaping tablespoons QUALITY cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla extract
1 tablespoon WHOLE milk

  • Cream butter.
  • Sift together the cocoa, cinnamon and powdered sugar into the creamed butter and blend well.
  • Add vanilla, blending well. If too stiff add 1 tablespoon WHOLE milk to thin.

FRENCH ONION CHICKEN

FRENCH ONION CHICKEN

Adapted from Eliza Winograd at Marley Spoon

1/2 cup chicken stock
1 tablespoon cream sherry
3/4 pound boneless, skinless chicken breasts
2 tablespoons FRESH chopped thyme
1/2 cup shredded Fontina cheese
2-3 cloves garlic, minced
1 medium yellow onion, chopped small or sliced thin
1 + 1 + 1 tablespoon butter
1 tablespoon avocado oil
1 teaspoon sugar
FRESH ground sea salt & black pepper
apple cider vinegar

  • Heat 1 tablespoon each of butter and oil in a medium ovenproof skillet over medium-high.
  • Add onions and sprinkle with sugar, and a pinch each of salt and pepper.
  • Add garlic after 10 minutes.
  • Cook, stirring, until well browned, scraping up any browned bits for 12–15 minutes.
  • Transfer onions to a bowl. Wipe out skillet.
  • Preheat broiler with top rack 6 inches from heat source.
Add 1 tablespoon of butter to skillet.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Add to sizzling skillet and sear 2-3 minutes on both sides.
Transfer chicken to broiler proof skillet.
  • Return onions to the skillet you just cooked the chicken in.
Add remaining 1 tablespoon of butter to skillet.
  • Add chicken stock, cream sherry and chopped thyme and bring to a simmer.
  • Add onions and garlic back into sauce while simmering to desired thickness.
  • Pour sauce over chicken.
  • Top with onion mixture and cheese.
  • Transfer skillet to top oven rack and broil until cheese is melted and golden brown, 2–4 minutes.

CHILI PORK STEAKS with CHEDDAR GRITS & GREEN BEANS

In just a few simple steps you can give your family a warm and satisfying food hug with these pork steaks coated in a warm spice rub that is seared until crusty and smothered in a rich onion gravy that tops the flavorful and cheesy grits.

CHILI PORK CHOPS with CHEDDAR GRITS & GREEN BEANS

Adapted from Marley Spoon and Theodora Kaloudis

1 tablespoon BETTER THAN BULLION concentrate
1/4 cup water
1 cup chicken broth
3 ounces grits
1/2+ cup grated cheddar
4 thin pork steaks
1 1/2 teaspoons chili powder
1 medium red onion, halved and thin sliced
2-3 cloves garlic, FINELY minced
½ pound green beans, trimmed and halved
FRESH ground sea salt & ground pepper
1 + 1 tablespoon butter
1 tablespoon avocado oil
1 tablespoon WONDRA flour

  • In a small bowl, combine the chili powder, FRESH ground sea salt and a few grinds of pepper.
  • Pat pork cutlets dry, then season all over with spice rub.
  • Fill a medium skillet with ½ inch water and bring to a boil.
  • Add green beans, half the minced garlic, and 1 teaspoon salt to skillet.
  • Reduce heat to medium, cover, and cook until green beans are just tender, 2–3 minutes.
  • Drain, transfer to a bowl, and cover to keep warm.
  • In a small saucepan, bring 2 cups water and a pinch of salt to a boil.
  • Stir in grits.
  • Reduce heat to low and cook, stirring occasionally to prevent sticking, until grits are tender, about 7 minutes.
  • Stir in cheese and butter until melted; season to taste with salt and pepper.
  • Cover to keep warm. 

  • Heat oil and 1 tablespoon butter in skillet over medium-high heat.
  • Add pork cutlets and seat until browned, about 2 minutes per side.
  • Transfer to a plate and cover to keep warm.
  • Add onions to skillet. Cover and cook over medium-high heat, stirring occasionally, until softened, about 3 minutes.

  • Uncover skillet; season onions with a pinch of salt, and cook, stirring, until golden brown, 3–5 minutes (reduce heat if browning too quickly).
  • Sprinkle with flour and cook, stirring, until toasted, about 1 minute.
  • Stir in broth concentrate, water and broth, bringing to a SLOW boil.

  • Add pork and any resting juices to skillet and spoon gravy over each piece.
  • Reduce heat to medium and simmer, covered, until sauce is slightly thickened, about 5 minutes.
  • Remove from heat, and stir in 1 tablespoon butter; season to taste with salt and pepper.
  • Serve grits topped with pork cutlet and green beans, all smothered in gravy.

CREAMY CHICKEN & VEGGIES with GNOCCHI DUMPLINGS

CREAMY CHICKEN & VEGGIES with GNOCCHI DUMPLINGS

adapted from Eliza Winograd at Marley Spoon

1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped thyme leaves
1 small can Le Seur peas, drained WELL
1/2 cup mascarpone cheese
1 1/2 cups chicken stock
3/4 pound chicken breast strips
3 LARGE carrots, halved and sliced
1 bunch scallions, sliced thin
2-3 cloves garlic, minced
2-3 cups gnocchi
1 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black pepper
1 tablespoon WONDRA flour

  • Bring a medium saucepan of salted water to a boil.
  • Add gnocchi and cook about 3 minutes, stirring gently, until tender and most of gnocchi float to the top. Drain well.
  • Pat chicken dry and generously season with FRESH ground sea salt and black pepper.
  • 
Melt butter and oil in a large skillet over medium-high heat.
  • Sear chicken tenders 1-2 minutes per side.
  • Remove chicken to a plate.
  • Add carrots, onions and garlic, stirring occasionally and cooking until softened and lightly browned, 3–4 minutes.
  • Stir in flour and cook, about 1 minute.
  • Add chicken stock to skillet and return chicken to skillet. Bring to a simmer.
  • Stir in mascarpone cheese.
  • Fold in peas and gnocchi.
  • Simmer a few minutes more.
  • Season to taste with salt and pepper.
  • Sprinkle with chopped parsley and serve.