Category: RECIPE REVIEWS

MEXICAN STREET CORN CASSEROLE ~ BLOG 365.339

MEXICAN STREET CORN CASSEROLE serves 4-6 adapted from Jet Tila

CASSEROLE
5 to 6 ears fresh corn, shucked and kernels cut from the cobs
4 slices bacon, crisp and crumbled
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons canned chipotle in adobo
1 teaspoons chili powder
1 teaspoon garlic salt
FRESH ground sea salt and black pepper
6 ounces Cotija, crumbled
1/4 cup sliced scallions
1/4 cup chopped FRESH parsley

  • Preheat the oven to 375°.
  • Grease a 9-by-13-inch baking dish with cooking spray.
  • In a large bowl, combine the corn, sour cream, mayonnaise, adobo, chili powder, garlic salt, salt, pepper, bacon pieces and 3 ounces Cotija.
  • Pour into the prepared baking dish, then bake for 35 to 45 minutes or until bubbling on the edges.

CHIPOTLE CREAM DRIZZLE
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon canned chipotle in adobo, plus more if desired
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper

  • Combine the sour cream, mayonnaise, chipotles, lime zest and juice in a blender. Add more chipotle, if desired.
  • Season well with salt and pepper.
  • Place in a squeeze bottle.
  • Remove the casserole from the oven and let cool for 5 to 10 minutes.
  • Garnish with the scallions, parsley, remaining 3 ounces Cotija and a drizzle of the chipotle cream.

BROCCOLI CHICKEN DIVAN ~ BLOG 365.192

Another “vintage” recipe from my friend’s grandmother’s “antique” recipe box. This type of recipe was once a staple of the working mother in many American households. I believe it was originally found on the back of a Campbell’s soup can label. I also adapted her recipe “slightly” to add a bit more flavor and texture. Quite a tasty and crunchy satisfying meal. 😀 I made this in honor of my late brother-in-law. He would have LOVED this casserole. Today would have been his birthday.

BROCCOLI CHICKEN DIVAN

2-3 small broccoli crowns, trimmed, cut into florets and rinsed
1 1/2 cups rotisserie chicken pieces
1 can Campbell’s broccoli cheese soup
1/3 cup milk
1/2 + 1/2 cup grated sharp cheddar cheese
FRESH ground sea salt and black pepper, to taste
1/3 cup small diced red onion
2 cups prepared rice
2 tablespoons butter, melted
3 tablespoon Panko bread crumbs

  • Grease a shallow 2-3 quart baking dish.
  • Preheat oven to 375°.
  • Blanch broccoli florets 3-4 minutes in boil water, drain WELL and set aisde.
  • In a large bowl whisk together the milk and condensed soup until smooth.
  • Fold in 1/2 cup cheese, onion, chicken pieces, rice and broccoli florets.
  • Season with FRESH ground sea salt and black pepper.
  • Arrange mixture into baking dish, spread smooth.
  • Sprinkle top with remaining cheese.
  • Mix Panko crumbs into melted butter until well mixed.
  • Sprinkle on top of cheese.
  • Bake 30 minutes or until cheese is melted, casserole is heated through and bread crumbs have turned golden.

NORWEGIAN MEATBALLS ~ BLOG 365.167

This is another recipe from an old antique recipe box that became an instant keeper for our family. The flavorful meatballs and light delicate sauce make this a refreshing meal for any time of year.

NORWEGIAN MEATBALLS
Prep Time: 45 minutes Cook Time: 40 minutes Rest Time: 5 minutes
Total Time: 1 hr 30 minutes Servings: 12

MEATBALLS
1 cup torn croissants
½ cup WHOLE milk
2 LARGE eggs
1 LARGE onion, FINELY grated
+/- 1 tablespoon FRESH grated ginger
+/- 1 tablespoon FRESH ground salt, to taste
1-2 teaspoons FRESH ground nutmeg, to taste
2-3 cloves garlic, FINELY minced
1 ½ teaspoons FRESH ground black pepper
3 pounds LEAN ground beef

  • Preheat the oven to 400°.
  • Grease a LARGE baking sheet. 

  • Combine bread pieces, milk, eggs, onion, ginger, salt, nutmeg, garlic, and pepper in a mixing bowl. Let stand 10 minutes until bread absorb all the milk.
  • Stir until just mixed and add ground beef mixing until well blended.
  • Shape mixture into 1-inch meatballs and place on the prepared pan. 

  • Bake 20-30 minutes in the preheated oven until browned.
  • Set meatballs aside to rest while you prepare the gravy.

GRAVY
3 tablespoons butter
2 tablespoons minced onion
5 tablespoons WONDRA flour
4 cups HOMEMADE beef broth
½ cup sour cream
1 dash cayenne pepper
FRESH ground sea salt and black pepper, to taste

  • Melt butter in a large skillet over medium-high heat.
  • Sauté onion until tender, about 3 minutes.
  • Whisk in flour and cook 2-3 minutes until lightly browned.
  • SLOWLY add broth; cooking and stirring gravy 5-10 minutes until smooth and thickened. Blend in cream, cayenne pepper, and black pepper. 

  • Gently layer cooked meatballs into the gravy and SLOWLY simmer, heating through 5 minutes or so, but DO NOT BOIL. 

  • Serve over wide egg noodles, mashed potatoes or rice.

NOTES: These meatballs freeze wonderfully!

SWEET & SOUR BEANS ~ BLOG 365.139

This is a wonderful recipe that I found when my friend lent me her mom and grandma’s recipe boxes to go through. It has SOOOO MUCH flavor and has quickly become a favorite way to prepare beans. She thought it was her mom Maxine’s recipe, but when I showed her the recipe she said the writing was too neat, so we’ll never know.

SWEET & SOUR BEANS
1 tablespoon butter
2 cans great northern/Cannelini beans, drained and rinsed
2 slices bacon, cooked crisp and crumbled
1 LARGE shallot or SMALL onion, chopped small
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1/4 cup homemade chicken broth
FRESH ground sea salt and black pepper
1 small can chopped green chiles, drained WELL

  • Melt butter in small skillet.
  • Add shallots/onions, sauteing until tender.
  • Add vinegar, brown sugar and chicken stock, stirring until sugar is dissolved.
  • Add beans and green chiles, stirring to coat well.
  • Simmer 10-15 minutes.
  • Fold in bacon JUST before serving.

BAKED GERMAN POTATO SALAD ~ BLOG 365.133

Several of my “new to me” recipes are courtesy of my friend Diana’s mom and grandma’s recipe boxes. This recipe 45 years old and was from her aunt, Carol Booth in 1978. I made only slight alterations to bring it into the 21st century.

BAKED GERMAN POTATO SALAD

2-3 pounds red potatoes; cooked tender, peeled and diced or smashed
2 sweet Vidalia onions, chopped
8 strips bacon; cooked crisp and crumbled – reserve 2 tablespoons of drippings
3/4 cup brown sugar
2/3 cup water, divided
1/3 cup vinegar
1/3 cup sweet pickle juice
1 tablespoon FRESH chopped parsley
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon celery seed
2 tablespoons WONDRA flour

  • Preheat oven to 350°.
  • Layer potatoes into an ungreased 2 quart baking dish.
  • Saute onions in reserved bacon drippings until tender.
  • Stir in brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer 5-10 minutes.
  • Whisk together remaining water and cornstarch until smooth. Stir into onion mixture.
  • Bring to a SLOW boil, cooking 2-3 minutes until thickened.
  • Pour over potatoes.
  • Fold in bacon gently.
  • Bake uncovered 30 minutes.

SWEET & SOUR MEATBALLS ~ BLOG 365.132

This is another one of the several of my “new to me” recipes are courtesy of my friend Diana’s mom and grandma’s recipe boxes. This recipe 45 years old and was from her aunt, Carol Booth in 1978. I made only slight alterations to bring it into the 21st century.

SWEET & SOUR MEATBALLS yields 12-18 meatballs
MEATBALLS
3/4 pound ground beef
3/4 pound ground pork
2/3 cup cracker crumbs
1 teaspoon Johnny’s seasoning salt
2/3 cup evaporated milk

  • Preheat oven to 300°.
  • Gently combine all the ingredients together.
  • Roll into meatballs.
  • Brown meatballs (they will finish cooking through in oven) and transfer to baking dish.

SAUCE
13.5 ounce can pineapple tidbits
2 tablespoons cornstarch
2 tablespoons Bragg’s liquid aminos
1/4 cup apple cider vinegar
1 small green pepper, chopped (OPTIONAL)

  • Drain juice from pineapple pieces into saucepan.
  • Add liquid aminos and vinegar.
  • Whisk in cornstarch until smooth.
  • Fold in green pepper if using.
  • Cook slowly until thickened.
  • Pour over meatballs.
  • Bake 20-30 minutes until heated through.

MAMA GRONK’S CHICKEN CASSEROLE ~ BLOG 365.131

MAMA GRONK’S CHICKEN CASSEROLE (adapted from)
4 cups rotisserie chicken pieces
1 cup chopped celery
1 LARGE sweet Vidalia onion
1/3 cup Duke’s mayonnaise
1/4 cup Frank’s Original Hot Sauce, +/- to taste
8 slices sourdough bread, cut into small cubes
3 cups WHOLE milk
4 LARGE eggs
1 can Campbell’s cream of chicken soup
3 cups shredded sharp cheddar cheese
Chopped parsley, for garnish

  • Spray bottom of large baking dish with non-stick cooking spray.
  • In a large bowl, combine chicken pieces, celery pieces, onions, mayonnaise and hot sauce.
  • Fold in bread cubes.
  • Layer evenly into baking dish.
  • Whisk together the milk, eggs and soup.
  • Pour egg mixture over bread and chicken mixture.
  • Cover and chill 2-3 hours minimum.
  • Uncover casserole and bring to room temperature for 20-30 minutes.
  • Preheat oven to 350°.
  • Bake 1 hour.
  • Top with cheese and bake 5-10 minutes until cheese is melted.
  • Garnish and serve.

NOTE: This recipe can be baked in individual ramekins for personal servings.

SPICY BALSAMIC CAPRESE CHICKEN ~ BLOG 365.124

This is a modified version on Pampered Chef’s recipe for Balsamic Caprese Chicken.

BALSAMIC CAPRESE CHICKEN
2 plum tomatoes, diced
1/4 cup FRESH basil leaves, julienned
2-3 LARGE cloves garlic, FINELY minced
1/4 teaspoon Italian seasoning
2 tablespoons avocado oil
1/3 cup grated Parmesan cheese
2 tablespoons butter
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
4 ounces FRESH sliced Mozzarella cheese
1/4 cup balsamic glaze, to taste (RECIPE BELOW)
Homemade marinara sauce for serving

  • Preheat oven to 400°.
  • Toss together the tomatoes, basil, garlic, Italian seasoning and avocado oil.
  • Season with FRESH ground sea salt and black pepper. Set aside.
  • Generously season chicken breast with FRESH ground sea salt and black pepper.
  • Heat butter in heavy skillet.
  • Sear chicken 3-4 minutes on both sides until cooked through.
  • Top with a slice of FRESH Mozzarella cheese.
  • Drizzle with balsamic glaze.
  • Serve with pasta and homemade marinara sauce.

BALSAMIC GLAZE
1/2 cup QUALITY balsamic vinegar
1/2 teaspoon red chili flakes

  • Mix together in a small saucepan.
  • Simmer 15 minutes over medium low heat until reduced by half and will coat the back of a spoon.

SALSA VERDE HALIBUT ENCHILADAS ~ BLOG 365.115

I HAD to replicate this amazing recipe we had at the McKenzie Brewing Company formerly known as Steelhead Brewing Company while on a recent trip. These Halibut Enchiladas with their Salsa Verde on a creamy, tender bed of pinto beans were literally orgasmic.

SALSA VERDE HALIBUT ENCHILADAS serves 4 (8 enchiladas)

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
4 – 4 to 6 ounce Alaska Halibut fillets
1 tablespoon avocado oil
1 LARGE can (18 ounce) green salsa sauce
1 SMALL can diced green chiles (mild, medium or hot, to taste)
8 – 8-inch corn or flour tortillas
8 ounces Monterey Jack cheese
1 cup chopped tomatoes
1/2 cup chopped cilantro
2 cans (15 ounces each) seasoned pinto beans, drained WELL

  • Blend garlic salt, lemon pepper, chipotle chili pepper and cumin together.
  • Sprinkle on all sides of halibut to season.
  • Heat oil over medium heat in large skillet.
  • Sear halibut JUST until fish is opaque throughout.
  • Cool slightly and then into chunks when cool enough to handle.
  • Preheat oven to 400°.
  • Pour and spread 3/4 cup of the salsa verde sauce on bottom of a 9×13-inch pan.
  • Heat a large saucepan to medium-high, adding remaining green sauce and chiles.
  • Cook 2-3 minutes, stirring occasionally until warmed through.
  • Spread pinto beans evenly in the bottom of your baking dish.
  • One by one, dip the tortillas in the sauce, divide halibut chunks evenly among tortillas, sprinkle with 1 tablespoon cheese; roll up and place enchiladas snugly side by side in the baking dish on top of the pinto beans.
  • Pour the remaining sauce over the enchiladas and beans.
  • Sprinkle with remaining cheese.
  • Top with chopped tomatoes.
  • Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through.
  • Sprinkle on cilantro when serving.

BIG SUR ROAST CHICKEN ~ BLOG 365.111

This is one of our favorite comfort meals in the fall. Herbs, garlic and lemon come together to oomph up a Sunday dinner BIG time. How can you go wrong with mashed potatoes, tender juicy chicken and garlic gravy? But, you have to plan ahead! This needs to be started early in the morning for the brine to add the maximum flavor

BIG SUR ROAST CHICKEN
4 boneless, skinless plump chicken breasts
1 cup KOSHER salt
6-8 WHOLE black peppercorns
1/2 cup brown sugar
3 tablespoons WONDRA flour
2 LARGE eggs, beaten
2 garlic cloves, FINELY minced
1 tablespoons avocado oil
2 tablespoons butter
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Italian leaf Parsley
1 cup HOMEMADE chicken stock
Juice of 1 LARGE lemon

  • Fill a large saucepan with 3 quarts of water and bring to a boil over high heat.
  • Add the salt, brown sugar and peppercorns, stirring until salt and sugar are completely dissolved.
  • Set brine aside until COMPLETELY cooled.
  • After brine is cooled, add chicken breasts, cover and refrigerate for 8 hours.
  • Remove chicken from brine.
  • Discard brine.
  • Rinse chicken and pat dry. Let chicken sit 15-20 minutes to come to room temperature.
  • Heat 1 tablespoon butter andthe avocado oil in a large skillet over medium-high heat.
  • Season chicken breasts to taste with FRESH ground pepper and sea salt.
  • Arrange beaten eggs and flour in 2 shallow bowls.
  • Dip chicken breasts in egg mixture and then Wondra flour, shaking off excess.
  • Sear chicken breasts 3-4 minutes per side until golden and cooked through.
  • Remove chicken breasts to platter and keep warm.
  • Add garlic to pan and sea 1 minutes until fragrant.
  • Add chicken broth, lemon juice and parsley to pan, simmering 10 minutes until flavors meld and heated through.
  • Swirl in remaining butter.
  • Plate chicken and serve with mashed potatoes.
  • Top with gravy and enjoy.

PB&J SHREDDED PORK ~ BLOG 365.104

I originally found this recipe in an old Taste Of Home magazine and it’s now a family favorite. It’s perfect for a crowd or a church potluck. You’ll get lots of requests for the recipe 😀

I altered it a bit to accommodate my mustard allergy, but it’s absolutely delicious!

PB&J SHREDDED PORK

3-4 pound boneless pork shoulder butt roast
FRESH ground sea salt and black pepper
2 cups homemade chicken stock
1 cup creamy JIF peanut butter
3/4 cup SMUCKERS apricot pineapple preserves
1/4 cup PACKED brown sugar
1/4 cup finely choppedVidalia sweet onion
1/4 cup apple cider vinegar
3 tablespoons Bragg’s liquid aminos
8 ounce can crushed pineapple with juice
1-2 garlic cloves, FINELY minced
2 tablespoons butter, melted
6 ciabatta rolls, split
Coleslaw, optional

  • Generously sprinkle roast with FRESH ground salt and pepper.
  • Transfer to a 5 quart slow cooker.
  • In a large bowl, whisk together the broth, peanut butter, preserves, brown sugar, onion, vinegar, liquid aminos, pineapple and garlic.
  • Pour over meat.
  • Cook, covered, on low 6 hours or until meat is tender.
  • Preheat broiler.
  • Remove roast; cool slightly.
  • Shred pork with 2 forks.
  • Return pork to slow cooker; heat through.
  • Brush butter over cut sides of rolls.
  • Place rolls, buttered side up, on an ungreased baking sheet.
  • Broil 3-4 inches from broiler for 30-60 seconds or until golden brown.
  • Using a slotted spoon, spoon pork mixture onto roll bottoms, top with coleslaw if desired and replace tops.

ROUND UP RIBS ~ BLOG 365.89

ROUND UP RIBS

More and more of my FAVORITE recipes are adapted from Taste of Home recipes that just looked too good to pass up. With this recipe the overnight chilling allows the seasonings to meld well with the meat.

This recipe may have has its original roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province, but it’s now a Pacific Northwest as well as a midwest favorite in our family.

4 pounds pork baby back ribs, cut into serving-size pieces
3 garlic cloves, FINELY minced
1 tablespoon sugar
2 teaspoons PAMPERED CHEF salt & vinegar seasoning
1 tablespoon sweet Hungarian paprika
2 teaspoons white pepper

  • Preheat oven to 325°.
  • Rub ribs with garlic and place in a roasting pan.
  • Bake, covered, until tender, about 2 hours.
  • Mix sugar, salt and vinegar seasoning, paprika and pepper.
  • Sprinkle evenly over ribs.
  • Remove from pan; cool slightly.
  • Refrigerate, covered, 8 hours or overnight.

SAUCE
2 tablespoons butter
1 small onion, FINELY chopped
1 cup jalapeno ketchup
1/4 cup packed brown sugar
Juice of 1 LARGE lemon
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper

  • In a small saucepan, heat butter over medium heat.
  • Add onion and saute onion until tender.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat, cooking uncovered 8-10 minutes, until thickened, stirring frequently.
  • Brush ribs with some of the sauce.
  • Grill, covered, 12-15 minutes over medium heat until heated through.
  • Turn occasionally and brush with additional sauce.
  • Serve with remaining sauce.