Category: RECIPE REVIEWS

CHICKEN & WILD RICE ~ FAITH & FOOD FRIDAY #15

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank You for the food You provide, for a loving family side by side, for a warm and cozy place to live, and all the blessings that You give. Amen.

This is one of those recipes that I believe has been floating around in every housewife’s recipe box for years and years, handed down through the generations – ESPECIALLY in the midwest. It also adapts to a slow cooker quite easily and I’ve provided those ingredients and directions below.

CHICKEN & WILD RICE ala Molly ala ANTIQUE RECIPE BOX find

3/4 cup wild rice, rinsed and drained
FRESH ground sea salt and black pepper
4 tablespoons unsalted butter
2 carrots, FINELY chopped
2 stalks celery, finely chopped
1 LARGE onion, finely chopped
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon FRESH rosemary, chopped
2 sleeves (2 cups) KEEBLER butter crackers, crushed
1 tablespoon avocado oil
4 cups shredded rotisserie chicken
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat.
  • Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes.
  • Drain the rice and set it aside.
  • In a large pot, melt the butter over medium-high heat.
  • Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes.
  • Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes.
  • Stir in another third of the mixture and cook another minute or two.
  • Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon.
  • Add the rosemary, black pepper and salt to taste.
  • Taste and adjust the seasoning as desired.
  • Mix the butter crackers and olive oil in a bowl. Set aside.
  • In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish.
  • Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice.
  • Repeat the layers, then top with the remaining third of the soup mixture.
  • Top with the butter cracker mixture.
  • Bake until bubbly, about 45 minutes.
  • If the cracker topping is getting too browned, cover with foil.
  • Garnish with chopped parsley.

SLOW COOKER INGREDIENTS & DIRECTIONS

2 cups uncooked wild rice
1/2 cup FINELY chopped celery
1/2 cup chopped onions
8-12 ounces mushrooms
2 cups bite size chicken breast pieces
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon garlic powder
1 tablespoon chopped parsley

  • Wash and dry rice.
  • Combine all ingredients in the crock pot, mixing well.
  • Cover and cook on low 4-6 hours or until rice is tender.
  • Do NOT remove lid before 4 hours.

 

Pampered Chef KANSAS CITY RUB Grilled Pork Chops

Pampered Chef KANSAS CITY RUB Grilled Pork Chops
This isn’t as much a recipe as a it is a testament to Pampered Chef’s new Kansas City Rub.

I rubbed these thick pork chops on Friday afternoon and covered them for the refrigerator. I rubbed them again on Saturday and by Sunday they were PERFECT for grilling.

The flavor was absolutely amazing! AND they were so tender you could almost cut them with your fork 😀

ANTIPASTO SALAD ~ FAITH & FOOD FRIDAY #9

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Oh, the Lord is good to me. And so I thank the Lord for giving me the things I need. The sun and the rain and the apple seed. The Lord is good to me. Amen.

ANTIPASTO SALAD adapted from Valerie Bertinelli

VINAIGRETTE
2 tablespoons QUALITY red wine vinegar
1 teaspoon Dijon mustard  (optional)
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha 
1/2 teaspoon dried Italian seasoning 
1/2 small shallot, minced 
FRESH ground sea salt and tri-color pepper
3 tablespoons avocado oil 

  • Whisk the vinegar, mustard if using, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl.
  • Gradually whisk in the avocado oil.
  • Pour into a cruet and shake.

SALAD
4 radishes, thinly sliced (watermelon OR yellow radishes if you can find them)
2 celery heart ribs, thinly sliced 
1 romaine heart, cut into 1/2-inch-wide strips 
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips 
1/4 pound provolone, cut into 1/4-inch cubes 
1/4 pound mozzarella balls
1/4 pound Genoa salami, cut into 1/4-inch cubes 
1 cup cherry tomatoes, halved 
3 tablespoons sliced pickled pepperoncinis
3 tablespoons sliced pickled cherry peppers

  • Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncinis and cherry peppers in a large salad bowl.
  • Toss with the vinaigrette and serve immediately.

NOTE:

  • I like to add a generous drizzle of a QUALITY balsamic glaze.
  • I also like to refer to this as a kitchen sink salad because I use up whatever is in my crisper bins and deli drawer 😀

MACARONI POTATO SALAD

MACARONI POTATO SALAD adapted from A Spicy Perspective

2 pounds Russet potatoes, peeled and chopped into half inch cubes
12 ounces macaroni
1/2 cup FINELY minced Vidalia onion
1 large carrot, coarsely shredded
1 can Le Suer peas, drained WELL
1 LARGE bunch green onions, minced
1 1/2 (+as needed) cups Duke’s mayonnaise
1 cup sweet pickle relish
2 tablespoons apple cider vinegar
1 teaspoon mustard (optional)
FRESH ground sea salt and black pepper

  • Cut the potatoes into 1-inch cubes and place them in a large stock pot.
  • Fill the pot with cold water until it is one inch over the top of the potatoes.
  • Set the pot over high heat and bring to a boil.
  • Once water is boiling, add 1 tablespoon salt and cook the potatoes for 5 minutes.
  • After 5 minutes, add the macaroni noodles, stirring to combine and continue boiling for 6-8 minutes, until the pasta is al dente.


  • Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, apple cider vinegar, mustard if using, allspice, FRESH ground sea salt and pepper to taste, stirring until smooth.
  • Use a grater to shred the onions and carrot.

  • Drain the potatoes and macaroni in a colander and place in a large salad bowl.
  • Add in the onion, carrots, peas, and scallions.
  • Pour the dressing over the top and mix until well combined.

  • Cover the potato macaroni salad and refrigerate for at least 4 hours.

NOTES:

  • If you have time, make the salad a day or so ahead of when you want to serve it. It tastes even better on day two!
  • Keep refrigerated in an airtight container for up to one week.

  • You can make this with unpeeled new potatoes for a slightly different texture. Follow the instruction as is, yet leave the potato skins on when you chop them.

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL adapted from Alex Guarnaschelli

CAKE
8 tablespoons unsalted butter, softened
1 large pineapple, skinned, cored and cut into eight or nine 3/4-inch-thick slices  OR 1 LARGE can of pineapple slices or crushed works too
3/4 cup dark brown sugar 
1/2 cup WHOLE buttermilk  (do NOT use light or reduced fat)
1 teaspoon PURE vanilla extract
2 LARGE eggs, lightly beaten 
1 cup all-purpose flour 
3/4 cup granulated sugar 
1 teaspoon kosher salt 
3/4 teaspoon baking powder 
1/4 teaspoon baking soda
Maraschino cherries 

  • Preheat the oven to 350°.
  • Heat a cast iron 9-inch skillet over medium heat and melt 2 tablespoons butter.
  • Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit.
  • Add a maraschino cherry in the center of each pineapple ring.
  • Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
  • Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth.
  • Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff)
  • Pour the batter over the pineapple.
  • Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes.
  • Cool for about 10 minutes before carefully inverting onto a serving platter. Cooling any longer may make cake stick. If you cool too much, quickly heat the bottom of the skillet before inverting.

CARAMEL
1 cup granulated sugar
2 tablespoons light corn syrup 
Juice from 1 LARGE lime 
1/4 cup COLD water
2 teaspoons (pink) peppercorns 

  • Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan.
  • Stir in the pink peppercorns and bring to a gentle simmer, cooking until the sugar is dissolved, and then cooking 10 minutes more.
  • Pour through sieve to remove large pepper pieces.
  • Set aside to cool slightly.
  • After cake is inverted pour the caramel over the cake.

 

HAWAIIAN CHICKEN ~ FAITH & FOOD FRIDAY #8

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Thank you, God, for today I had fun when I (fill in the blank). Thank you for the (fill in the blank) food. thanks you for (fill in the blank). Please help me (fill in the blank). Thank You that You love me SOOOOO much! Amen.

HAWAIIAN CHICKEN
1 LARGE can sliced pineapple
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup apple cider vinegar
1 tablespoon Bragg’s liquid aminos
1 teaspoon ground ginger
1 chicken bouillon cube
1 drop red food coloring (optional)
FRESH ground sea salt and black pepper
several red, yellow and orange mini peppers, sliced
Asparagus spears, sliced on the diagonal
1/3 cup flour
4 boneless, skinless chicken breasts
2 tablespoons butter
Jasmine rice, prepared

  • Preheat oven to 350°.
  • Drain pineapple, reserving juice and adding enough water to make 1 1/4 cups of liquid.
  • In a medium sauce pan whisk together the pineapple juice mixture, sugar, cornstarch vinegar, liquid aminos, ginger and bouillon cube.
  • Bring to a boil over medium high heat. Boil 2 minutes, whisking constantly.
  • Reduce heat to low and stir occasionally.
  • Heat butter in large skillet over medium-high heat.
  • Generously season the chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken in flour and shake off excess.
  • Sear chicken breasts on each side 3-4 minutes until JUST cooked through. Keep warm in oven.
  • Add pineapple rings and asparagus tips, peppers to skillet and saute until cooked through.
  • Plate chicken, peppers, pineapple rings and rice.
  • Ladle sauce over top and serve immediately.

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.