Category: VEGETABLES

PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE ~ BLOG 365.51

PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

4 boneless pork chops
FRESH ground sea salt and black pepper, to taste
1 teaspoon paprika
2 teaspoons avocado oil
2 tablespoons butter
6 cloves garlic, FINELY minced
1 LARGE shallot, FINELY chopped
1/3 cup homemade chicken broth
1 3/4 cups heavy cream
3 cups baby spinach
1 teaspoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, optional
1/4 cup fresh grated Parmesan cheese, optional, but recommended
FRESH chopped Italian flat parsley

  • Heat the oil in a large skillet over medium-high heat.
  • Season the pork chops with paprika, salt and pepper on both sides.
  • Sear chops 3-5 minutes per side.
  • Remove from pan, cover and keep warm.
  • In the same pan melt butter in the cooking juices.
  • Add garlic, onion, Italian seasoning, and red crushed chili pepper and stir-fry 1-2 minutes until fragrant.
  • Add chicken broth, simmering until slightly reduced.
  • Reduce heat to low heat, add heavy cream and bring to a gentle simmer.
  • Adjust seasoning to taste.
  • Add the spinach leaves and allow to wilt in the sauce.
  • Stir in the Parmesan cheese.
  • Let sauce simmer until cheese melts through the sauce.
  • Return pork chops to the pan, turning to coat in the sauce.
  • Sprinkle with the parsley, and spoon the sauce over each pork chops.

LOADED HASH BROWN POTATO SOUP ~ BLOG 365.35

One of our favorite local lunch haunts has the most amazing soup – a cheesy hash brown soup. As much as I love it, it has always seemed just a little incomplete to me so I’ve “souped” it up a bit by adding the meatballs, bacon, green onions and even more cheese! Then I went one step farther and adapted it to the crock pot for that easy fall/winter cozy meal.

LOADED HASH BROWN POTATO SOUP
1 30-ounce bag Simply Potato Shredded Hash Brown Potatoes
1 cup water
5 cups homemade chicken bone broth
1 cup small diced carrots
12 ounces bacon, browned and crumbled (reserve 2 tablespoons for garnish)
6-8 small meatballs, halved, halved and halved again into small pieces
FRESH ground sea salt and black pepper, to taste
1 bunch green onions, sliced thin (reserve 2 tablespoons of green tops for garnish)
1-2 cloves garlic, minced
3 tablespoon WONDRA flour
1 cup heavy cream
2 cups shredded cheddar cheese
2 tablespoons shredded cheddar cheese for garnish
Sour cream, for garnish

  • Stir together the hash brown potatoes, carrots, bacon, broth, water, onions, garlic, salt and pepper in a 5 quart crock pot.

  • Cook on LOW for 3-4 hours
.
  • Whisk together flour and cream until smooth and stir into slow cooker.

  • Cover and cook on LOW for another 30 minutes.
  • Add cheese and stir until cheese is melted.

  • Serve hot topped with cheese, sour cream, bacon and green onions.


RB’S BAKED BEANS ~ BLOG 366.354

As everyone knows I am NOT fond of fast food of ANY kind, but I do love me an occasional Beef ’n’ cheddar with some Arby’s sauce. I recently was FINALLY able to recreate the Arby’s sauce on a homemade level and have now made a baked bean dish around it.

Now for a little trivia to go with the recipe. The name Arby’s is a phonetic representation for the brothers Forestt and Leroy Raffle, aka the Raffle Brothers because the name they wanted, BIG TEX, for their business was already taken.

RB’s BAKED BEANS

2 cans white beans (navy or cannellini), drained and rinsed
1 jar dried beef, diced
1 Vidalia onion, chopped small
4 slices bacon, diced and cooked crisp
1 package ALL beef hotdogs, cut into bite sized pieces
Double batch Arby’s sauce (see below)
Corn Bread, optional

  • Preheat oven to 350°.
  • Cook hotdog pieces until crisp on the edges.
  • Add onions to pan and saute until softened.
  • Mix everything together in a prepared 8×8 or 9×9 baking dish.
  • Bake 1 hour.
  • Serve over corn bread.

NOTE: Dried beef can be traded out for 1 pound lean ground round that has been browned and drained of excess grease.

ARBY’S SAUCE
1/2 cup ketchup
2 tablespoons apple cider vinegar
4-6 tablespoons water

4-5 drops Tabasco sauce

1/4 teaspoon onion powder

1/4 teaspoon garlic powder
1/4 teaspoon salt

2 tablespoons dark brown sugar

  • Combine all together in a small sauce pan.
  • Simmer on low 20 minutes, whisking periodically, especially the last 10 minutes.
  • Keep refrigerated.

LIGHTHOUSE INN LEGENDARY POTATOES ~ BLOG 366.340

Chef Leon “Wally” Walden worked at the Lighthouse Inn for 50 years. He was known for many dishes, but these potatoes in a rich cream sauce topped with golden crumbs were probably one of the most beloved “LEGENDARY” dishes and a local favorite. This recipe was adapted by an America’s Test Kitchen test cook by adding the baking soda to help keep the sauce from breaking. I added the onion powder and sliced onions. They remind me of half mashed and half scalloped – truly one of our family favorites.

LIGHTHOUSE INN (New London, Connecticut) LEGENDARY POTATOES (adapted from Chef Leon Walden)

Prep time 10 minutes
Simmer time 25 minutes
Bake time 20 minutes
Rest time 10 minutes
Total time 1 hour 5 minutes

3 cups half & half
2 1/2 pounds (3-4 potatoes) russet potatoes, peeled and cut into 1/2 inch pieces
1/2 small onion, sliced
1/8 teaspoon baking soda
2 1/4 teaspoons kosher salt
1/2 teaspoon onion powder
1 teaspoon FRESH ground black pepper
11 tablespoons butter
2 ounces FRESHLY ground Parmesan cheese
1 cup panko bread crumbs

  • Whisk together the half and half, baking soda, onion powder, 2 teaspoons of FRESH ground salt and pepper.
  • In a large pot or sauce pan combine 2 1/2 cups of the half & half, potatoes chunks, onion slices, baking soda, onion powder, 2 teaspoons of salt and pepper.
  • Bring to a boil over medium high heat, but immediately lower to a simmer.
  • Simmer for 20-25 minutes until tender. Stir often to avoid sticking and burning.
  • While potatoes are simmering, preheat oven to 375°.
  • Melt 1 tablespoon of butter in 9×13 baking dish. Brush butter up all 4 sides.
  • In a small bowl melt 4 tablespoons butter.
  • Add Parmesan cheese, Panko crumbs, pepper and remaining salt.
  • When potatoes are tender mix in remaining half & half, 6 tablespoons of butter, stirring gently until butter is melted.
  • Arrange potatoes in prepared baking dish.
  • Sprinkle panko mixture evenly over top.
  • Bake 15 to 20 minutes until potatoes are hot, bubbly and browned.
  • Remove potatoes from the oven and cool 10 minutes before serving.

NOTE:

  • Can easily be made in individual ramekins for more elegant presentation.
  • Works well with Gluten Free bread crumbs instead of Panko crumbs.

PARMESAN ROASTED GREEN BEANS ~ BLOG 366.320

PARMESAN ROASTED GREEN BEANS
Adapted from I WASH YOU DRY

1 1/2 pounds green beans, fresh & trimmed
1 tablespoon avocado oil
1/3 cup Parmesan cheese, FRESH & FINELY grated
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Preheat oven to 425°.
  • Lightly coat a baking sheet with non-stick spray and set aside.
  • In a large bowl toss the green beans in the oil.
  • Add the Parmesan cheese, garlic powder, salt and pepper, stirring to coat.
  • Spread in an even layer on the baking sheet and bake for 15 minutes.
  • Use a spatula to flip the green beans and continue cooking another 10 minutes, until tender.

SNAP PEA SALAD ~ BLOG 366.310

Make the perfect salad for potlucks, picnics or BBQ’s. This recipe is neutral enough to go with any dish, yet crisp, flavorful and fun.

SNAP PEA SALAD ~ serves 4

1 pound sugar snap peas, trimmed, washed & sliced diagonally into several pieces
1/2 SMALL red onion, diced small
3 green onions, sliced thin
2 tablespoons sesame seeds
3 tablespoons rice vinegar
Juice of 1 LARGE lemon (2-3 tablespoons)
2 tablespoons avocado oil
2 teaspoons QUALITY honey
1/2 teaspoon sesame oil
FRESH ground sea salt and black pepper
2 cloves garlic, FINELY chopped
1/4 cup toasted almond

  • Toast the sesame seeds in a dry pan over medium heat until they’re 1-2 shades darker and fragrant.
  • Toss peas, onions, sesame seeds, garlic and almonds in a large mixing bowl.
  • In a small bowl whisk together the oils, vinegar, lemon juice, honey and seasonings.
  • Drizzle over pea mixture and toss until everything is well combined.
  • Taste and adjust seasoning to your liking, if needed. Serve!

HONEY GLAZED SNAP PEAS ~ BLOG 366.271

HONEY GLAZED SNAP PEAS
1 1/2 pounds snap peas, rinsed and trimmed
1 LARGE shallot, sliced
2 tablespoons butter
1/4 cup QUALITY honey
FRESH ground sea salt and black pepper
1/2-1 teaspoon red pepper chili flakes

  • Bring a large sauce pan of salted water to a boil.
  • Add snap peas, cooking 2-3 minutes until they turn bright green.
  • Drain and set aside.
  • Melt butter in large skillet.
  • Add shallot and saute until tender.
  • Add honey, stirring to blend.
  • Add peas and season to taste with red pepper chili flakes, FRESH ground sea salt and black pepper.
  • Cook 2 more minutes and serve immediately.

NOTE: Heinz has some flavorful infused honeys that make for great flavor variations. I like the chili infused.

CREAMY CHICKEN & CAULIFLOWER SOUP ~ BLOG 366.263

Frontier soups had a creamy cauliflower that I LOVE, but hate the price of. Then I realized how much easier and less expensive it was to make FRESH that tastes even better.

Cauliflower can be bland, but roasted cauliflower makes soup taste amazing!! Adding a butter instead of cream makes it extra creamy. Adding the chicken makes it superb!

CREAMY CHICKEN & ROASTED CAULIFLOWER SOUP

1 large (2 pounds) head cauliflower, cut into bite-size florets
2 + 1 tablespoons avocado oil, divided
FRESH ground sea salt and black pepper, to taste
1 medium red onion, FINELY chopped
2-3 cloves garlic, FINELY minced
4 cups HOMEMADE chicken broth
2 tablespoons unsalted butter
Juice of 1 LARGE lemon
FRESH ground nutmeg
1-2 cups rotisserie chicken pieces
2 tablespoons each FINELY chopped fresh flat-leaf parsley and green onions for garnish

  • Preheat the oven to 425°.
  • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Toss the cauliflower with 2 tablespoons of the avocado oil until lightly and evenly coated in 2 tablespoons of oil.
  • Arrange in a single layer on the baking sheet.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Bake 30 minutes until the cauliflower is tender and caramelized on the edges, turning halfway.
  • In a Dutch oven melt the remaining 1 tablespoon avocado oil over medium heat until shimmering.
  • Add the onion and a bit of salt.
  • Cook 4-5 minutes stirring occasionally, until the onion is softened and translucent.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the broth.
  • Reserve a few of the prettiest roasted cauliflower florets for garnish and add the rest of the roasted cauliflower to the pot.
  • Increase the heat to medium-high and bring the mixture to a simmer and then reduce the heat to a GENTLE simmer.
  • Cook 20 minutes, stirring occasionally, to give the flavors time to meld.
  • Remove the pot from the heat and let it cool for a few minutes.
  • Using an immersion blender blend until smooth.
  • Add the butter.
  • Add the lemon juice and nutmeg and blend again.
  • Add chicken pieces.
  • Adjust seasoning to taste. Don’t be afraid to use seasoning!!!
  • Ladle into bowls.
  • Garnish with a roasted floret and garnish with a sprinkle of chopped parsley, green onion IF desired.

SMOTHERED POTATOES ~ BLOG 366.249

This is one of those recipes I found written on a scrap piece of paper in the bottom of an antique recipe box. Whoever wrote it had written a side note saying it was excellent.

 

SMOTHERED POTATOES

2 extra large russet potatoes,baked, cooled and sliced
3-4 strips bacon, diced, cooked crisp, reserve rendered fat
1 LARGE shallot, diced
1/2-1 SMALL red pepper, diced
FRESH ground sea salt and black pepper
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese

  • In the same pan you cooked the bacon, add shallot pieces, cooking 1 minute.
  • Add red pepper pieces, cooking until peppers are softened.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick spray.
  • Layer potatoes in baking dish, seasoning with FRESH ground sea salt, black pepper and paprika.
  • Sprinkle with bacon pieces and cheese.
  • Bake 10 minutes until heated through.

OVEN BAKED CORN on the COB ~ BLOG 366.243

Tyler Florence has said more than once that you will never go back to boiling once you try oven roasted corn on the cob, but I had never gotten around to trying it until now! Boy am I sorry I waited so long to try it! The corn steams and bakes in its own husk leaving only tender flavor packed bites. The silks will peel right off with the husk. You can use the husk as a handle for backyard BBQs or cut it off for a civilized indoor dinner 😀

OVEN BAKED CORN on the COB

4-6 ears corn on the cob in their husks

  • Preheat oven to 350°.
  • Gently pull back husks and rinse ears.
  • Lightly rub butter all over corn,
  • Sprinkle with FRESH ground sea salt and black pepper, to taste.
  • Fold husk back into place.
  • Place corn cobs on large baking sheet on the middle rack of the oven.
  • Bake 30-45 minutes based on cob size.
  • Remove corn cobs.
  • Pull back husks and enjoy!

HAWAIIAN CHICKEN SALAD ~ BLOG 366.235

A giant salad loaded with the tropical flavors of Hawaii!

HAWAIIAN CHICKEN SALAD

MARINADE
1/3 cup heavy cream
1/4 cup pineapple juice
1 tablespoon jalapeno or chipotle ketchup
1 tablespoon Bragg’s liquid amino
Zest of 1 LARGE lime
2 garlic cloves , minced
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon ginger
FRESH ground sea salt and black pepper

  • Mix together Marinade ingredients.
  • Marinate chicken for at least 3 hours, but preferably overnight.

DRESSING

1 1/2 tablespoon lime juice
2 1/2 tablespoon avocado oil
2 tablespoon finely chopped cilantro/coriander
1 clove garlic, FINELY minced
1/2 teaspoon sugar or QUALITY honey
FRESH ground sea salt and black pepper

  • Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

CHICKEN & SALAD
1/2 tablespoon avocado oil
1 large chicken breast , halved horizontally
1/2 cup corn frozen, thawed and drained or a can of Green Giant niblets)
1 can pineapple tidbits, drained and juice reserved
4 – 6 cups chopped lettuce
1/2 avocado , cut into wedges
1/2 red onion , finely sliced
1/2 cup cherry tomatoes , halved
1 small carrot, finely shredded
1/4 cup shredded coconut

  • Heat oil in a non stick skillet over high heat or spray BBQ grill with non-stick spray.
  • Add chicken and cook each side for 3 minutes or until golden.
  • Remove and cover loosely with foil for 5 minutes, then slice thickly.
  • Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
  • Pile salad ingredients on a platter and top with sliced chicken.
  • Drizzle over Dressing.
  • Serve and pretend you’re in Hawaii!

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE ~ BLOG 366.233

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE adapted from the INTERNET
Yields 4 – 6 serving(s)

FRESH ground Kosher salt and black pepper
1 lb. gemelli or small penne pasta
8 ounces snap peas, trimmed
2 tablespoons unsalted butter
4 cloves garlic, FINELY minced
2 tablespoons WONDRA flour
1 1/4 cup WHOLE milk
2 cups shredded rotisserie chicken
1/3 cup grated Parmesan
2 tablespoons chopped FRESH basil, plus more for garnish

  • Bring a LARGE pot of salted water to a boil.
  • Cook pasta per package directions.
  • Reserve 1/2 cup pasta water and then drain.
  • Melt butter in a large skillet over medium heat.
  • Add garlic, cooking and stirring 1-2 minutes until fragrant.
  • Add flour, whisking and stirring 1 minute until golden.
  • Slowly whisk in milk, stirring constantly in the beginning and then occasionally 3-4 minutes until thickened.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Stir in pasta, peas, chicken pieces, Parmesan and basil.
  • Stir in reserved pasta water, 1 tablespoon at a time as needed until desired sauce consistency.
  • Garnish with basil and serve immediately.