Category: RECIPE REVIEWS

MEATBALLS MARINARA

I cut this recipe from one of my aunt’s old magazines because it sounded SOOOO good – just simple enough to NOT take ALL day, but flavorful enough to make everyone’s palette stand up and take notice.

The recipe calls for great big meatballs served over pasta which are often better in theory than in practice and while they were tasty I will make twice as many next time at half the size – just personal preference for hubby and I.

Most meatball recipes call for equal amounts of pork and beef, but theirs uses much more beef than pork – a mixture that held its shape well, but allowed for very moist meatballs. I made just a few changes to use what I had on hand and hubby said it was some of the best I ever made.

MEATBALLS & MARINARA serves 8 easily
recipe CHANGES in red

ONION PORTION
1/4 cup olive avocado oil
2 3 onions, chopped fine
1 shallot, chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes

  • Heat oil in Dutch oven over medium-high heat until shimmering.
  • Cook onions and shallot until golden, 10 to 15 minutes.
  • Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds.
  • Transfer half of onion mixture to large bowl and set aside.

MARINARA PORTION
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 – 2 teaspoons sugar, as needed

  • Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute.
  • Add wine and cook until slightly thickened, about 2 minutes.
  • Stir in water and tomatoes, simmering over low heat until sauce is no longer watery, 45 to 60 minutes.
  • Stir in cheese and basil and adjust seasonings with salt and sugar.

MEATBALL PORTION
4 slices hearty white sandwich bread extra sour dough
3/4 cup milk
1/2 pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (80 percent lean)

  • Adjust oven rack to upper-middle position and heat oven to 475 degrees.
  • Mash bread and milk in bowl with reserved onion mixture until smooth.
  • Add remaining ingredients, except ground beef, to bowl and mash to combine.
  • Add beef and knead with hands until well combined.
  • Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.
  • Transfer meatballs to pot with sauce.
  • Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

TROPICAL PORK KEBABS

I’m continuing yet again with my experimentation streak and another recipe torn from the pages of a magazine.  At least this time I know It was from Cooking Light September 2011. I made a few changes to accommodate my family’s likes and my pantry and am VERY pleased with the final recipe.

Since it’s just the 2 of us I also make two recipes at a time when I need to use the grill – it’s just plain easier! LOL the hard part is making sure that I use the right sauce on the right meat.

TROPICAL PORK KEBABS
1 1/4 cup SMUCKERS apricot PINEAPPLE preserves*
2 tablespoons soy sauce
Juice of 1 lemon
3 cloves garlic, minced
2 pounds pork tenderloin, cut into 1 inch pieces
Fresh ground salt and pepper, to taste
PAM

  • Preheat grill to medium-high heat.
  • Place preserves in a 2 cup measure cup and heat on high in the microwave for 30 seconds, stir and heat for another 30 seconds.
  • Stir in soy sauce, lemon juice and garlic.
  • Place 2/3 cup of the mixture in a large Ziploc bag.
  • Add pork to bag and marinate at room temperature for 30 minutes.
  • Remove pork from bag, discarding the marinade.
  • Thread pork pieces evenly onto skewers.**
  • Generously salt and pepper skewers.
  • Coat grill rack with PAM.
  • Arrange skewers on hot grill.
  • Baste with a third of remaining sauce.
  • Grill 3-4 minutes.
  • Turn pork over and baste again with another 1/3 of sauce.
  • Grill another 3-4 minutes.
  • Baste with remaining sauce.

*I prefer apricot pineapple, but the original recipe called for apricot only preserves.
** I use Fire wires. They are flexible cable skewers. These are AMAZING!!!!! If you don’t have a set, you NEED a set!

GRILLED PEPSI CHICKEN

I’m continuing my experimentation streak with a recipe torn from the pages of an unknown magazine that was originally titled Grilled Chicken with Cola Sauce.  I made a few changes to accommodate my family’s likes and my pantry and am VERY pleased with the final recipe.

Since it’s just the 2 of us I also make two recipes at a time when I need to use the grill – it’s just plain easier! LOL the hard part is making sure that I use the right sauce on the right meat.

 GRILLED PEPSI CHICKEN
4-6 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 large shallot, chopped fine
2 cloves garlic, minced
6 ounces (3/4 cup) Pepsi
1/3 cup Hunt’s Jalapeno ketchup
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
1/2 teaspoon sea salt
1/2 teaspoons ground cumin
PAM

  • Preheat grill to medium high.
  • In a sauce pan over medium high heat swirl oil to coat. Heat oil for a minute or two.
  • Add shallots and saute for 2 minutes.
  • Add garlic sauteing for a minute more until fragrant, stirring constantly.
  • Add Pepsi, Hunt’s Jalapeno ketchup, apple cider vinegar Worcestershire sauce and chili powder. Bring to a boil. Reduce heat and simmer, stirring occasionally for 15 minutes or until sauce has reduced to 3/4 cup. Set aside 1/3 cup in reserve, keep warm.
  • In a small bowl combine sugar, paprika, salt and cumin until well blended.
  • Rub chicken completely with sugar rub.
  • Spray grill rack with PAM.
  • Arrange chicken on the grill and baste with sauce.
  • Grill 5 minutes, baste again and cook another 5 minutes.
  • Serve with reserved sauce.

SMOTHERED PORK CHOPS

I originally found this recipe in COOK’S ILLUSTRATED  and changed it very little.  I served it with rice here for a change, but really prefer it served with mashed potatoes or buttered noodles since it makes such a nice gravy.

SMOTHERED PORK CHOPS
3 slices bacon, diced
2 tablespoons Avocado oil
2 tablespoons Wondra flour
1 3/4 cups chicken broth
4 bone-in thick pork chops
2 sweet onions, halved and sliced thin
2 tablespoons water
3 cloves garlic, minced
1 teaspoon fresh minced thyme
1 tablespoon minced parsley 
salt and pepper to taste

  • Fry bacon over medium heat, stirring frequntly for 8-10 minutes until browned. Remove with slotted spoon to a paper towel and allow to drain.
  • Reduce heat and add oil to make 2 tablespoons total in pan.
  • Whisk in flour and cook until golden like the color of peanut butter.
  • Slowly add broth and increase heat, whisking continuously until you reach a slow boil. Cover and set aside.
  • Pat pork chops dry.
  • Season both sides with salt and pepper.
  • In a large skillet bring 1 tablespoon of the avocado oil to high heat. Add pork chops and brown 2-3 minutes each side. Transfer chops to a plate.
  • Add remaining oil to skillet and bring to heat.
  • Add onions and water to skillet browning until just beginning to caramelize.  Be sure to scrape up any browned bits from the skillet.
  • Add thyme and garlic cooking until fragrant.
  • Add pork chops back into pan and pour sauce from other pan over top.
  • Simmer 20-30 minutes until pork is tender and cooked through.
  • Remove chops to a warming platter.
  • Stir in parsley and season sauce with salt and pepper.  Continue cooking until it reaches a gravy like consistency.
  • Spoon over pork chops and top with reserved bacon.

PARMESAN PEPPERONI CHICKEN

I found this recipe in Woman’s World, but immediately thought I needed to change it to be a bit less heavy and with no bones.  The original recipe called for bone in, skin on chicken breasts.  We just don’t do skin on chicken unless it is that occasional Cajun fried chicken breast or chicken fried chicken steak.  I hate bone in chicken unless it’s at a picnic and fried or BBQed. Even with my changes this was a real treat!

PARMESAN PEPPERONI CHICKEN aka PIZZA CHICKEN
1/2 cup shredded Mozzarella cheese
2 tablespoons chopped Italian parsley
8-12 pieces pepperoni
2-4 skinless, boneless chicken breasts
1 small red onion, sliced thin into rings
2 cloves garlic, minced
Juice from 1 lemon
salt and pepper to taste
1/3 cup shredded Parmesan cheese

  • Preheat oven to 400°.
  • Spray baking dish with non-stick cooking spray.
  • Lay chicken breast in a single layer.
  • Sprinkle with lemon juice.
  • Season with salt and pepper to taste.
  • Top with pepperoni slices.
  • Top with garlic and onion slices.
  • Top with Mozzarella cheese.
  • Bake 20 minutes until chicken is cooked through and Mozzarella is beginning to brown.
  • Top with Parmesan cheese and serve.

SLOW COOKER BALSAMIC CHICKEN

SLOW COOKER BALSAMIC CHICKEN

1 tablespoon. avocado oil
4 cloves garlic, minced
1 pound baby carrots
8 boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried basil
½ cup balsamic vinegar
1 onion, sliced
1 pound green beans
Fresh chopped parsley for garnish

  • Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
  • Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
  • Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
  • Sprinkle with fresh chopped parsley and serve immediately.

ROYAL CHOCOLATE CAKE

    This recipe is the perfect moist chocolate cake that is great with a simple fruit topping or a simple cream cheese frosting or better yet a decadent chocolate frosting – your choice.

    CAKE
    6 tablespoons unsweetened cocoa
    3 cups all purpose flour
    1 tablespoon baking soda
    1/4 teaspoon salt
    1 1/2 cups sugar
    1 1/2 cups mayonnaise
    1 1/2 teaspoon PURE Vanilla Extract
    1 1/2 cups cold water

    • Preheat oven to 350°.
      Grease and flour two 8-inch or one 13×9 cake pans.
    • Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well. 
    • Combine mayonnaise, vanilla and water in an electric mixer at low speed until smooth. 
    • Slowly sift in dry mixture until just incorporated (do not over beat). 
    • Pour batter into cake pans and bake for 30 minutes or until toothpick comes out clean. 
    • Cool on wire racks and frost with your favorite chocolate frosting.

    CHOCOLATE ICING
    1 cup butter. softened
    1 cup cocoa
    1 tsp. vanilla extract
    5-6 cups confectioners’ sugar
    6 or more tablespoons milk

    • In the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. 
    • Add vanilla. 
    • Add confectioners’ sugar alternately with milk until icing reaches a spreadable consistency. 

     NOTES:

    • You may not need all 6 cups of sugar 
    • You may need more than 6 tablespoons of milk

    CREAM CHEESE CHOCOLATE ICING
    8-ounces cream cheese, room temperature

    1/2 cup unsalted butter, room temperature
    2 tablespoons cocoa
    3 3/4 cups confectioners sugar
    1 teaspoon PURE vanilla extract
      • In a large mixing bowl beat cream cheese and butter until creamy.
      • With the mixer on low, slowly add sugar and cocoa, scraping down the sides of the bowls as necessary.
      • Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

        LUSCIOUS LEMON LAYER CAKE

        LUSCIOUS LEMON LAYER CAKE
        CAKE
        3 cups sifted cake flour
        1 tablespoon baking powder
        1⁄2 teaspoon baking soda
        1⁄2 teaspoon salt
        1 cup unsalted butter, softened
        2 cups sugar
        1 tablespoon grated lemon zest
        4 eggs, room temperature
        1 1⁄2 cups buttermilk
        1 1⁄2 teaspoons vanilla

        2 cups lemon curd
        3 cups buttercream icing (recipe below)

        • Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
        • Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
        • Beat eggs in 1 at a time, thoroughly.
        • With electric mixer on low, gradually add flour mixture, alternating with the buttermilk.
        • Add vanilla and beat until smooth.
        • Divide batter evenly between two buttered and floured 9 inch cake pans.
        • Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
        • Cool cakes in pans for 10-15 minutes.
        • Remove cooled layers from pans.
        • Cut layers in half horizontally with a serrated knife.
        • Spread a thin layer of buttercream icing followed by a thin layer of lemon curd evenly between the layers and stack on serving plate.

        ICING
        1/2 cup solid vegetable shortening
        1/2 cup (1 stick) butter or margarine (softened)
        1 teaspoon clear vanilla extract
        4 cups sifted confectioners’ sugar (approximately 1 lb.)
        1 tablespoon lemon zest
        2 tablespoons milk

        • In large bowl, beat shortening and butter with electric mixer until light and fluffy.
        • Beat in vanilla and lemon zest.
        • Gradually add sugar, one cup at a time, beating well on medium speed.
        • Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
        • Gradually add milk; beat at medium speed until light and fluffy.

        SWEET & STICKY PORK CHOPS with DIRTY RICE

        I found this recipe in a pile to try and instantly fell in love with it.  I am trying better to remember to write down where I cut recipes from, but have not mastered it yet, LOL.

        This is NOT a spontaneous recipe.  You have to plan!  This is best when the chops are marinated for the full 24 hours. I also make the dirty rice the day before while making the brine so that the flavors meld together.

        Many dirty rice recipes also call for cumin and cayenne pepper.  I prefer to use more paprika and omit the cumin and cayenne pepper.

        SWEET & STICKY PORK CHOPS with DIRTY RICE
        DAY 1
        BRINE
        4 cups water
        1/2 cup kosher salt
        1/2 cup brown sugar
        1/4 cup molasses
        4-6 cups ice
        4-6 thick bone in pork chops

        • In a large sauce pot whisk together water, salt, brown sugar and molasses.
        • Bring to a boil.
        • Remove from heat, add ice blending well to melt.
        • Add pork chops.
        • Cover and refrigerate 12-24 hours.

        DIRTY RICE
        1/2 pound ground pork
        1/2 pound ground beef
        3 teaspoons paprika
        3/4 cup chicken broth
        2 cups water
        3 gloves garlic, minced
        Fresh ground salt and black pepper
        1 tablespoon butter
        2 tablespoons Dark Roux (recipe below)

        • In a large skillet brown the beef and pork together with garlic until well browned. Drain.
        • Whisk together water, chicken broth, paprika, salt and pepper.
        • Return meat to skillet and add chicken broth mixture, mixing well.
        • Add butter and roux, blending well.
        • Add rice, mix well, cover and simmer 20 minutes until rice is fluffy.

        DARK ROUX (makes 1/2-2/3 cup – can be kept refrigerated for several weeks)

        1/2 cup flour
        1/2 cup avocado oil

        • Whisk together the flour and oil.
        • Bake  at 350° for 1 1/2 hours or until dark golden brown.

        DAY 2
        GLAZE
        3/4 cup maple syrup or equal parts light molasses and maple syrup
        3/4 cup apple cider vinegar

        • In a small saucepan whisk together the vinegar and syrup.
        • Heat to boiling.
        • Reduce heat slightly and simmer 30 minutes or until reduced by half, whisking as necessary.

        ASSEMBLY

        • Preheat oven to 375°.
        • Remove pork chops from brine and pat dry.
        • In a large skillet melt 2 tablespoons butter over medium high heat.  Add pork chops and generously salt and pepper.  Sear pork chops evenly on both sides.
        • Spray large baking dish with non-stick cooking spray.
        • Evenly spread rice into baking dish.
        • Add pork chops to baking dish in single layer.
        • Top with glaze.
        • Bake 20-25 minutes or until cooked through.
        • Garnish and serve.

        CARAMEL SHORTBREAD BARS

        I found this recipe in a waiting room Oprah magazine originally so I have no idea how old it is.  You know how waiting rooms are, the magazine may have been 10 years old for all I know. I made a few changes for our liking and am now calling it CARAMEL SHORTBREAD BARS. There are so many flavor possibilities with changing the chip flavors and/or nut pieces.

        CARAMEL SHORTBREAD BARS
        1 1/2-3/4 cup cake flour
        1/3 cup powdered sugar
        1 teaspoon sea salt
        3 +/- tablespoon ice water
        10 tablespoons COLD unsalted butter, cut into small cubes
        1 cup unsweetened coconut milk
        1/4 cup packed brown sugar
        1/4 cup honey*
        1 cup semi-sweet chocolate chips
        1 cup butterscotch chips
        2 teaspoons espresso powder
        1 cup chopped and toasted macadamia nuts

        CRUST

        • Preheat oven to 350°.
        • Spray 9×9 inch baking dish with non-stick cooking spray.
        • Using a metal blade food process the flour, powdered sugar and salt.
        • Add butter pieces and pulse several times until dough resemble coarse bread crumbs.
        • Add 3 tablespoons ice water and pulse until dough forms.  You can add more ice water as necessary if dough is too dry.
        • Press dough mixture into baking dish evenly.
        • Bake 30 minutes or until golden and edges are beginning to pull away.
        • Set aside to cool for 5-10 minutes.

        CARAMEL SAUCE

        • While the crust is baking add the coconut milk, brown sugar and honey to a medium saucepan over medium-high heat stirring well to dissolve sugar.  Bring to a SLOW boil and continue boiling until mixture darkens and reduces by half (7-10 minutes). Set aside to cool.

        ASSEMBLY

        • Sprinkle chocolate and butterscotch chips over crust evenly.
        • Sprinkle espresso powder evenly over chips.
        • Sprinkle macadamia nut pieces evenly on top.
        • Drizzle caramel mixture evenly over top.
        • Return to the oven for 15 minutes until golden brown and bubbling.
        • Remove from oven and run a knife all around the edges.
        • Cool on rack 15 minutes.
        • Cover and move to the refrigerator for 1 hour.
        • Cut into bars.
        • Keep refrigerated.

        *use a quality honey, it really makes a difference

        CARAMEL PECAN DUMP CAKE

        This is one of those recipes I cut out from a magazine that is super simple. I’m going to give you the original recipe and then my from scratch version.

        original recipe: APPLE CARAMEL PECAN DUMP CAKE
        2-21 ounce cans apple pie filling
        1 box caramel or yellow cake mix
        1/2 cup butter, sliced thin into 12 slices
        1/2 cup chopped pecans
        1/2 cup caramel sauce

        • Preheat oven to 350°.
        • Lightly spray 9×13 cake pan with non-stick cooking spray.
        • Pour both cans of pie filling into the bottom of the pan.
        • Sprinkle cinnamon over fruit.
        • Even spread cake mix over top of fruit.
        • Lay slices of butter in a single layer on top of cake mix.
        • Sprinkle pecan pieces over butter slices.
        • Drizzle caramel sauce all over top.
        • Bake 35-40 minutes or until cake is golden and fruit is bubbling.


        my version: CARAMEL PECAN DUMP CAKE
        2-21 ounce cans apple, peach or lemon pie filling
        1 tablespoon cinnamon (omit if using lemon)

        2 1/4 cups (8 ounces) cake flour

        1 1/2 cups + 2 tablespoons sugar

        1/2 teaspoons salt

        1/2 teaspoons baking soda

        1/2 cup butter, sliced thin
        1/2 cup caramel sauce
        4 ounces pecan pieces, minced 

        • Preheat oven to 350°.
        • Lightly spray 9×13 cake pan with non-stick cooking spray.
        • Pour both cans of pie filling into the bottom of the pan.
        • Sprinkle cinnamon over fruit.
        • Sift together dry ingredients and spread evenly over fruit layer.
        • Lay slices of butter in a single layer on top of dry ingredients.
        • Sprinkle pecan pieces over butter slices.
        • Drizzle caramel sauce all over top.
        • Bake 35-40 minutes or until cake is golden and fruit is bubbling.

        BROKEN BALINESE CHICKEN

        I found this recipe and it looked so absolutely delicious that I had to try it!  Well it received 4 thumbs down – WAY TOO BITTER – so it was back to the drawing board.  I guess we are just not Indonesian eaters.  I still liked the basic recipe idea, it just needed something more to our liking!  It was too bitter as is, so I tried a simple fix and Voila’ a new recipe was born.

        BROKEN BALINESE CHICKEN
        10 6 garlic cloves, minced
        3 fresh long red chiles, halved and seeded
        1 teaspoon red pepper flakes
        6 3 small shallots, halved sliced
        2 1 tablespoons chopped fresh ginger
        1 cup brown sugar
        1 1/4 teaspoon ground turmeric
        1/4 cup vegetable avocado oil, plus more for brushing
        freshly ground Salt and black pepper
        One 4-pound chicken, butterflied 1 1/2 pounds chicken tenders
        4 fresh bay leaves
        4 2 limes, halved
           2 limes, sliced

        • In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. 
        • Add the 1/4 cup of avocado oil and pulse to a fine paste. 
        • Transfer the paste to a small skillet and add the brown sugar cooking over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. 
        • Let the paste cool completely and season with salt and pepper.
        • Cover and refrigerate for at least 4 hours or overnight.

        • Preheat oven to 450°.
        • Uncover chicken and bring to room temperature while oven is heating.
        • Add lime pieces.
        • Bake 20-25 minutes until cooked through.