Category: RECIPE REVIEWS

SANDWICH STACKERS

This recipe was originally from a book for cooking with cast iron pie irons. I changed it up for an easy week night recipe.  You can fill it whatever you’d like and or dip it in any sauce you like.  This is a fantastically versatile recipe.  Using thin sliced deli meats and cheeses works best.

SANDWICH STACKERS
Pillsbury Crescent Rolls or Pizza Dough
cooked bacon strips
baby swiss slices
aged white cheddar slices
hard salami slices
pastrami slices
oven roasted turkey slices
Apple slices
Egg Butter wash

  • Using two of the crescent triangles create a rectangle for each sandwich.
  • Layer desired ingredients within the rectangle.
  • Top with two more crescent triangles and seal edges.
  • Bake 12-15 minutes until pastry is golden and cheese is melted.
  • Brush with egg butter wash.
  • Bake another 3-5 minutes
  • Cool 2 minutes before cutting into squares and stacking.

PAYDAY BARS

This was one of the recipes from my cooking magazine finds!  It was a HUGE hit with a small addition.

PAYDAY BARS
2 cups chopped roasted, salted peanuts
1/2 cup Heath bar toffee bits
14 ounces KRAFT caramel bits
1 cup mini marshmallows
1 tablespoon heavy cream

  • Prepare 8 inch square baking dish with parchment paper or foil.
  • Spray well with non-stick cooking spray.
  • Mix together the nuts and toffee bits.
  • Arrange half the nuts evenly in bottom of the pan.
  • Using a double boiler, melt caramels with heavy cream.
  • When caramel mixture is smooth add marshmallows and stir until smooth.
  • Immediately pour caramel mixture over nuts and top with remaining nut mixture.
  • Cool 2-3 hours until set before cutting.
  • Store in air tight container with wax paper between the layers.

LEMON PAPRIKA GRILL CHICKEN & BROCCOLI SLAW revisited

I have been making this broccoli salad for years – it’s perfect for summer dinners – especially grilled dinners! I added a new grill recipe that I developed and it turned out PERFECTLY!

LEMON PAPRIKA GRILL CHICKEN
4-6 skin on chicken thighs
Juice of 1 lemon
2 lemons, sliced
1/4-1/3 cup Savory Spice Shop Sweet & Spicy Paprika
1/8-1/4 cup fresh ground Himalayan Pink salt
1/8 cup fresh ground peppercorn medley

  • Prick chicken pieces with fork tines.
  • Pour 1/2 teaspoon of lemon juice over each piece and chill 2 hours.
  • Prepare grill for indirect heat.  I use charcoal and HOT, but indirect heat. I also clean my grill and leave it off during the coals heating up process and then spray it with PAM grill non-stick spray just before adding the meat.
  • Remove chicken from lemon juice and drain.
  • Whisk together paprika, salt and pepper until well blended.
  • Season each piece of chicken with spice mixture, patting to adhere the spices to the meat.
  • Grill chicken skin side up 8-10 minutes.  Adjust as necessary to avoid flame flare-ups.
  • Turn skin side down and grill another 8-10 minutes or until browned or cooked through – again adjusting as necessary for flame flare-ups.
  • Add lemon slices to grill after turning the chicken and grill both sides.
  • Serve chicken over lemon slices.
  • Garnish with parsley.

BROCCOLI SLAW
1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
Juice of 1 lemon
1/4 cup sugar
2 tablespoons apple cider vinegar**

  • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
  • In a small mixing bowl or mini food processor, blend the mayonnaise, sugar, lemon juice and vinegar together until smooth.
  • Pour over the vegetable mix.
  • Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.
**can use pineapple juice instead

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE

This cake is super rich, but a beautiful cake for a holiday or special occasion. I sure wish my DIL was here – tomorrow is her birthday and she loves chocolate and would love this cake.   Happy virtual birthday Dawn. I adapted this recipe from Shugary Sweets.

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE
CHEESECAKE
2 8-ounce packages Philadelphia cream cheese at room temperature
2/3 cup fine sugar
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
Juice of 1 lemon
1 teaspoon PURE vanilla
pinch fresh ground Himalayan Pink salt

  • Preheat oven to 350°.
  • Add a cake pan half full of water to lower shelf in oven.
  • Prepare a 9 inch springform pan with non-stick spray. Wrap foil around the bottom and up the sides.  Cut a circle section of parchment paper to fit in the bottom and spray it also with non-stick spray.
  • Beat cream cheese with sugar until light and creamy.
  • Add salt and eggs one at a time, beating until creamy after each addition.
  • Beat in sour cream, heavy cream, lemon juice and vanilla.
  • Pour into prepared pan and place in preheated oven.  Immediately lower temperature to 325°.
  • Bake 45 minutes.
  • Turn oven off and leave cake in for 30 more minutes.
  • Remove from oven and cool on rack until completely cool.
  • When cool, wrap in saran and place in freezer for 2-3 hours.

CHOCOLATE CAKE
1 cup butter
4 cups sugar
4 JUMBO eggs
4 cups buttermilk
5 cups flour
4 teaspoons baking soda
1 cup cocoa powder
2 teaspoons PURE vanilla
1/4 teaspoon fresh ground Himalayan Pink salt

  • Grease and “flour” 2 9-inch pans.  I use cocoa instead of flour so the coloring matches.
  • Preheat oven to 350 degrees.
  • Cream together butter and sugar until fluffy.
  • Add eggs and beat well.
  • Sift together the flour, cocoa, salt and baking soda.
  • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
  • Pour into prepared pan(s).
  • Bake 30-50 minutes depending on pan until center springs back and toothpick comes out clean.

FROSTING
1 cup unsalted butter, at room temperature
1/2 cup caramel sauce (recipe below or jarred is okay)
4 cups powdered sugar
2 tablespoons whole milk
pinch fresh ground Himalayan Pink salt

  • Beat butter until fluffy.
  • Add caramel sauce, milk, salt and powdered sugar gradually, beating until smooth and creamy between additions.

CARAMEL SAUCE

6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

GANACHE
4 ounces dark chocolate
1/3 cup heavy cream

  • In a double boiler or microwave at 30 second intervals, melt chocolate with heavy cream. Cool.

ASSEMBLY
1/2 bag Heath Bar baking pieces
2 tablespoons caramel sauce (recipe above or jarred is okay)
pinch fresh ground Himalayan Pink salt

  • On a cake plate arrange 1 chocolate cake layer.
  • Top with the cheesecake layer.
  • Sprinkle half of the heath bar pieces on top of cheesecake and press down lightly.
  • Add 2nd chocolate cake to the later.  Gently press the layers together.
  • Frost cake.
  • Add ganache to the top (some will run down sides).
  • Sprinkle with salt and then add remaining Heath bar pieces.

SOUTH of the BORDER CHICKEN WINGS & BEER BAKED BEANS

SOUTH of the BORDER CHICKEN WINGS
GLAZE
1 cup BBQ sauce (I use Sweet Baby Ray’s Original)
1/4  cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime

  • In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
  • Stir in green chiles and onions.
  • Bring to a SLOW boil. Reduce heat and simmer 5 minutes.
  • Whisk in lime juice and set aside.

WINGS
2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper

  • Preheat oven to 450°.
  • Line baking sheet with foil and spray with non stick spray.
  • Sprinkle garlic powder, salt and pepper on chicken pieces.
  • Arrange chicken in a single layer.
  • Bake 25-30 until cooked through.
  • Brush with glaze last 10 minutes.
  • Serve with remaining sauce and ranch for dipping.

JALAPENO RANCH (FOR DIPPING)
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

BEER BAKED BEANS
1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste

  • Preheat oven to 350°.
  • In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
  • When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
  • Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
  • Add honey, vinegar, salt and pepper.
  • Add beans and return to a boil.
  • Transfer to baking dish baking until beans are tender and moisture is absorbed.
  • Stir in bacon just before serving.

My family added some of the extra wing sauce from above to the beans and LOVED it.

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SALMON IN A BLANKET

I found this old, and I do mean old recipe card in an old recipe box I found in an antique store.  It was a Betty Crocker of General Mills recipe from the TESTED RECIPE INSTITUTE.  I’m sure I could do some research and find the actual year, but I’m going to guess it is from the 50’s or 60’s. I changed it very little, but have added some additional flavor.  The original recipe called for pink salmon, but I use both pink and red salmon.  This recipe originally called for making a Bisquick dough, but is great for cheating and using prepared dough and/or puff pastry with.  You can also substitute tuna. I also make them into individual tarts instead of one long “blanket”.

SALMON IN A BLANKET
3 cups flaked pink salmon
1/2 cup mayonnaise
Juice of 1 lemon juice
Fresh ground salt and black pepper, to taste
2 tablespoons finely chopped parsley
1 package of prepared pie dough or puff pastry
egg wash

  • Preheat oven to 425°.
  • Mix together the salmon, mayonnaise, lemon juice and parsley until well blended.
  • Roll dough into four 4×8 inch oblongs.
  • Arrange the first oblong pastry on 1 side of a jelly roll pan.
  • Fill the dough with salmon mixture not going all the way to the edge.
  • Fold over the top and crimp the edges, sealing well.
  • Brush with egg wash.
  • Make a few slashes on top to allow steam to escape.
  • Bake 12 -15 minutes.

HALIBUT STEAK VINAIGRETTE & CABBAGE AU GRATIN

These recipes are sooooooo simple, but your dinner guests will think you worked all day on them.

The Halibut recipe originally came from First Magazine and the cabbage recipe from Sunset Magazine. Right now halibut is so much more expensive than other fish that I am tried it on other white fishes and have found they taste just as well.  You just have to adjust cooking time based on the thickness of your fish.

The cabbage recipe is VERY versatile!  You can use less cabbage and substitute broccoli or cauliflower for a tasty variation.

HALIBUT STEAK VINAIGRETTE
1 piece of halibut or other white fish (salmon is good too)
3 tablespoons white balsamic or champagne vinegar (recipe originally called for red wine vinegar)
Fresh ground salt and black pepper
1/4 cup Avocado oil for brushing fish
1/4 cup minced red pepper
Paprika, to taste
1 small bunch green onions, minced

  • Pre-heat broiler.*
  • Brush pan with oil.
  • In a dressing or mason jar combine, oil, salt, pepper, most of the green onions and red pepper shaking to mix.
  • Brush fish pieces with oil on each side.
  • Sprinkle salt, pepper and paprika on fish pieces on both sides.
  • Arrange fish on oiled pan.
  • Broil fish, turning one until cooked through (5-10 minutes depending on fish).
  • Drizzle vinaigrette over fish and return to broiler for 1 minute to heat through.
  • Top with remaining green onions for garnish.

*Bakes well also.  If you bake it put the vinaigrette on it before baking.

CABBAGE AU GRATIN
1 small head cabbage* (about 1 /2 pounds), cored and cut into 8 wedges
Fresh ground salt and black pepper
2 + 2 tablespoons butter
Fresh ground salt and black pepper to taste
1/4 cup water
3 cloves garlic, minced
fresh thyme sprigs, chopped
nutmeg
1 tablespoon Wondra
1 cup heavy whipping cream
3/4 cup shredded Fontina cheese (gouda works well as does swiss)
1/4 cup shredded Parmesan
1/4  cup fresh bread crumbs

  • Spray a 2 quart baking dish with non-stick cooking spray.
  • Preheat oven to 400°.
  • Melt 2 tablespoons of butter in a larger skillet over medium high heat.
  • Add cabbage wedges flat edge down.  Sprinkle with salt and pepper. Turn once and brown bot edges, about 5 minutes.
  • Add 1/4 cup water to pan. Cover and cook 3-5 minuted until cabbage is tender.
  • Transfer cabbage to baking dish, arranging wedges so the snuggle.
  • Add remaining butter to skillet drippings and melt.
  • Add garlic, thyme, nutmeg and flour, stirring to combine.
  • Add whipping cream and bring to a SLOW boil, just until thickened and beginning to bubble.
  • Pour cream mixture over cabbage.
  • Salt and pepper again.
  • Top with cheese and bread crumbs.
  • Bake until browned and bubbling, 20-30 minutes.

*Or veggie combo of your choosing.  If you use broccoli or cauliflower, halve the spears so you have a flat side on each piece.

BLOODY MARY Roast

I’ve had this recipe floating around for awhile, but lately cooking with alcohol has been calling my name, so CHEERS and bottoms up.  The flavor was fantastic, but I will use chuck roast next time instead of brisket.  It is my preferred cut of meat with better marbling for roasts.

I have to give a shout out to my favorite butcher, NICKABOBS OUTPOST for the success of many recipes, but especially this one. I went in for the brisket and he brought out a 15 pound side to see which end I wanted him to cut off for me.  They always go above and beyond to help me get my exact cuts.

BLOODY MARY ROAST
2-3 pound brisket
3 1/4 cups Passata*
2 tablespoons Worcestershire sauce
1/2 cup Lemon Vodka
2 cups cold water
a few drops Tobasco sauce
1 bunch celery, sliced
2 red onions, quartered
1 bag baby carrots, halved
coarse ground sea salt
fresh ground black pepper

  • Preheat oven to 250°.
  • Heat avocado oil over medium high heat.
  • Add celery, carrots and onions, sauteing slightly.  
  • Add veggies to large non-reactive casserole pan.
  • Season brisket with salt and pepper.
  • Brown it in the same pan.
  • Brown both sides evenly and place into non-reactive casserole pan on top of veggies.
  • Whisk together the Passata, Worcestershire sauce, Lemon Vodka, Tobasco sauce and water in a saucepan. 
  • Add salt and pepper to taste and bring to a boil.
  • Remove from heat and pour over meat.
  • Cover with parchment paper and then foil. Tomatoes and foil are not friends directly so be sure to use the parchment paper!
  • Roast 5-6 hours until beef is tender and beginning to fall apart.

* Passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy. Some passatas are chunkier and some are smoother, depending on the brand. You will also see it spelled passato and passata di pomodoro. Passata is sometimes hard to find in the U.S., but can be found in many specialty grocery markets. 

CHICKEN FRICASSEE

I love to cook.  I love to rehab recipes that I found in magazines or the bottom of my gram’s kitchen drawer. I found this recipe in a Sunset magazine and then changed it to fit our likes, but on the whole it was VERY tasty.  I should have made mashed potatoes though to go with it.

CHICKEN FRICASSEE – SERVES 6
6 chicken breasts
salt and pepper to taste (I use fresh ground Himalayan Pink salt and black pepper)
2 tablespoons butter +1/2 cup butter
1 or 2 large leeks (white and light green sections), halved and sliced thin
3 cloves garlic, minced
2 tablespoons Wondra flour
1 tablespoon sugar
3 cups white moscato wine
1/2 cup chicken broth
Juice of 1 lemon
3 egg yolks
1/2 cup heavy whipping cream
baby Asparagus spears

  • Melt 2 tablespoons of butter in skillet.
  • Add chicken breasts, salt and peppering to taste. Saute’ until golden on each side. Keep warm.
  • Melt 1/2 cup butter in large saute’ pan over medium high heat.
  • Add leeks and garlic, sauteing until soft and tender.
  • Add asparagus spears, sprinkle with sugar and cover for 3-4 minutes.
  • With a slotted spoon remove asparagus and leeks to chicken plate.
  • Add flour whisking until golden.
  • Add wine, lemon juice, chicken pan drippings and chicken broth to remaining butter and bring to a boil, reducing to about 2 cups.
  • Reduce heat to low.
  • In a separate bowl whisk together the egg yolks and whipping cream.
  • Gradually add a small amount of the wine mixture to the egg mixture to temper it.
  • Gradually add egg mixture to pan and whisk until sauce is thick enough to coat the back of a spoon.
  • Salt and pepper to taste.
  • Plate chicken and vegetables.
  • Ladle sauce over and enjoy.

VANILLA LATTE MEATBALLS with COFFEE GRAVY

Anyone can make a meatloaf or fried chicken.  When I search for recipes for recipe experiment night I look for the unusual. I found this recipe loose in my file. Heaven only knows where it came from.  It was a xerox of a xerox called Norwegian Meatballs. I changed it enough to utilize what I had on hand and we really liked it so I’ll make it the same way again, but I changed up the directions a bit.  I’ll give you the original ingredients in red with my changes in black.

VANILLA LATTE MEATBALLS with COFFEE GRAVY
1 1/2 cups ‘nilla wafer crumbs 1 1/2 cups bread crumbs
1/2 cup heavy cream 1/2 cup half and half
1/4 cup espresso 1/4 cup strong coffee

2 eggs, lightly beaten
1 medium onion, finely chopped (I used a small Vidalia)
1/4 cup fresh chopped Italian leaf parsley
1 teaspoon fresh ground Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon fresh ground nutmeg
1/4 cup organic butter
3/4 pound ground chuck 1 pound ground beef
3/4 pound ground country pork 1/2 pound ground turkey or ground pork

  • In a large mixing bowl combine ‘nilla wafers, heavy cream and espresso until evenly moist.
  • Add eggs, onion, parsley, nutmeg, salt and pepper, mixing again by hand until well blended.
  • Add meat and blend again until evenly mixed.
  • Cover and chill for several hours.
  • With gloves or moist hands form golf ball sized meatballs.
  • Chill again for 30 minutes or so.
  • In a large skillet melt 2 tablespoons of the butter over a medium-high heat.
  • Cook meatballs, turning as necessary until cooked through, about 10 minutes. As meatballs finish remove them with a slotted spoon to drain on paper towels as you cook the rest of the meatballs.  Add remaining butter as necessary until it is all in the skillet.

1/4 cup flour
1 KNORR beef gel bouillon 1 cup beef broth
1 cup boiling water
1 cup espresso 1 cup strong coffee
1 teaspoon fresh ground nutmeg
1/2 teaspoon  Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper

  • After meatballs are all cooked, whisk flour into skillet, scraping all the bits from the bottom.
  • Whisk together KNORR gel, coffee, water and seasoning.
  • When flour is golden and smooth, gradually add coffee mixture, whisking until smooth.
  • Cook over medium heat until thickened and bubbly.
  • Return meatballs to gravy, lower heat, and simmer a few minutes until meatballs are hated through.

COUCH POTATO BARS

I got this recipe from Tablespoon because it sounded intriguing.  Hubs likes it, but honestly it didn’t have enough flavor for all the work.  I much prefer my Chunky Monkeys.

COUCH POTATO BARS
4 cups pretzel sticks, ground fine
1/4 cup butter, melted
3 tablespoons sugar
8 slices bacon, cooked and crumbled
1 cup semi-sweet chocolate chips
1 cup potato chips, crumbled
1 can sweetened condensed milk
1 cup peanut butter

  • Preheat oven to 350 degrees.
  • Line 9×9 baking dish with foil.
  • Combine pretzel crumbs, sugar and butter.
  • Press into pan.
  • Sprinkle bacon and chocolate chips over pretzel crust.
  • Sprinkle potato chips over bacon and chocolate chips.
  • Drizzle condensed milk evenly over the top.
  • Bake 20 minutes.
  • Let cool for 20 minutes on the counter and then chill in refrigerator for an hour.
  • Once bars are completely cooled, melt peanut butter in microwave for 30 seconds.  Drizzle peanut butter over top.
  • Remove foil from pan and cut into bars.
  • Keep refrigerated.

GREEN CHILE BUFFALO WINGS and QUINTESSENTIAL MAC & CHEESE

GREEN CHILE BUFFALO WINGS adapted from a recipe at recipegoldmine.com
1 pound chicken wings and/or drumettes
1 can Old El Paso chopped green chiles, drained
1/2 cup Frank’s Original Red Hot Sauce
1 cup Smucker’s Orange Marmalade or Apricot Pineapple Jam
1 cup King Arthur flour
1 stick Crisco
1 stick organic butter
salt and pepper, to taste
1/2 + 1/2 teaspoon sugar

  • Melt Crisco stick and butter together in a large skillet over a medium high heat.
  • Add flour to a gallon size ziploc bag.
  • Add chicken pieces and toss to coat.
  • Add chicken pieces to oil, but do not crowd.  
  • Salt and pepper generously and then sprinkle with 1/2 teaspoon sugar.
  • Cook until wings begin to bleed before turning.
  • Season again and sprinkle remaining sugar.
  • Cook until browned all over.
  • Add jam, hot sauce and green chiles to small food processor, processing until smooth.
  • When chicken is completely browned, dip each piece into the sauce and then place on baking sheet.
  • Bake 15 minutes until heated through.

Can’t say for sure who, though I highly suspect grams started it, but mom used to put crushed potato chips on top of casseroles, tuna in particular.  I decided to taste test it on mac and cheese.  I put it up against homemade crushed garlic croutons – the croutons won.

QUINTESSENTIAL MAC & CHEESE
16 ounces pasta, prepared per package
1/3 cup red onion, small dice
Himalayan Pink Salt
Fresh Ground black pepper
1/2 teaspoon paprika
2 tablespoons organic butter
2 tablespoons flour
1 cup heavy cream
1 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 cup shredded Face Rock Vampire Slayer Cheddar Cheese
1/4 cup extra sharp Cheddar Cheese

  • Preheat oven to 350 degrees.
  • In a large saucepan, melt butter.
  • Add onion, cooking until translucent.
  • Add flour, stirring until golden.
  • Add cream and stir until smooth.
  • Add seasonings, stirring to blend.
  • Add cheeses, blending until smooth.
  • Toss with cooked pasta and pour into prepared baking dish.
  • Top with crumbled bread crumbs or garlic croutons.
  • Bake 30 minutes until heated through.