Tag: COOKING THURSDAY

ONE POT WONDER PORK & SCALLOPED POTATO STEW ~ BLOG 365.30 ~ COOKING THURSDAY

ONE POT WONDER PORK & SCALLOPED POTATO STEW adapted from Mary Berg

PORK STEW
1 1/2 pounds trimmed pork shoulder, cut into 1-inch cubes
FRESH ground sea salt and black pepper
2 tablespoons plus 1 teaspoon WONDRA flour
1 tablespoon avocado oil
1 tablespoon unsalted butter
1 red onion, peeled and cut into 8 wedges
1 LARGE carrot, cut diagonally into 3/4-inch slices
1 leek, white and light green parts only, washed and cut into 1-inch slices
4 garlic cloves, roughly chopped
1 cup dry cider or alcoholic apple cider
1 cup homemade chicken stock
1 sprig fresh sage, leaves picked and chopped and reserved for the topping
1 bay leaf, optional
1 firm sweet apple, such as Gala
Juice of 1 SMALL lemon juice
2 handfuls (about 2 cups) roughly chopped FRESH spinach

  • Place a large cast-iron skillet or oven-proof pan over medium-high heat.
  • Season the pork in a large mixing bowl with salt and pepper.
  • Scatter pork pieces with 2 tablespoons flour and toss to coat well.
  • Add the avocado oil to the pan and sear the pork in batches until golden brown.
  • Transfer to a plate.
  • Add the butter to the pan along with the onion, carrot and leek pieces, cooking 5-7 minutes, just until they begin to develop a little color.
  • Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute more.
  • Add the pork pieces and any juices back into the pan.
  • Add the cider, scraping the bottom of the pan to release any brown bits.
  • Stir in the stock, sage sprigs and bay leaf, bringing to a boil.
  • Cover the pot, reduce the heat to low and simmer for 45 minutes.
  • Peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.

SCALLOPED POTATO TOPPING
1/3 cup heavy cream
FRESH ground sea salt and black pepper
FRESH grated nutmeg
1 tablespoon finely chopped lemon thyme, plus more for serving
3 medium yellow potatoes, sliced 1/4-inch thick
1 small Vidalia onion, thinly sliced rounds
Sour cream, for serving (optional)

  • In a large bowl, whisk together the cream with salt, pepper, a pinch of nutmeg and chopped lemon thyme.
  • Preheat the oven to 400°.
  • Remove the bay leaf from the stew.
  • Fold in the apples and greens.
  • Submerge the potato and onion slices in the cream mixture.
  • Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of onion here and there.
  • Transfer the pan to the oven.
  • Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top.
  • Cool for 10 minutes before serving.
  • Serve with sour cream and a sprinkling of sage if desired.

APPLE WALNUT CAKE with CARAMEL GLAZE ~ BLOG 365.16

APPLE WALNUT CAKE with CARAMEL GLAZE
Tart apples, crunchy walnuts and homemade caramel sauce makes for the perfect decadent autumn dessert.


CAKE
1½ cups neutral oil
2 cups granulated sugar
4 LARGE eggs
3 cups AP flour
1 teaspoon baking soda
½ teaspoon QUALITY cinnamon
1 teaspoon salt
2 teaspoons PURE vanilla extract
3½ cups Granny Smith apples peeled and FINELY chopped (3-4 LARGE apples)
1 cup TOASTED walnuts, FINELY chopped

  • Preheat oven to 325°F.
  • Grease and flour a bundt pan or two loaf pans COMPLETELY.
  • In a large mixing bowl, combine the oil, sugar and eggs until the mixture is smooth and creamy.
  • In a another bowl, sift together the flour, baking soda, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing JUST until combined. DO NOT OVER MIX!
  • Add the vanilla extract.
  • With a large spatula FOLD in the chopped apples and walnuts until they are evenly distributed throughout the batter.
  • Pour the batter into the prepared pan(s).
  • Bake 50-60 minutes. Begin checking for doneness at 50 minutes by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue baking but monitor closely to avoid over baking.

GLAZE
¾ cup unsalted butter (1 ½ sticks)
1 cup brown sugar
¼ cup whole milk
1 teaspoon PURE vanilla extract

  • In a small saucepan, melt the butter over low heat.
  • Stir in the brown sugar and milk, and bring the mixture to a SLOW boil over low heat. Reduce to a simmer and continue to stir constantly, SLOW boiling for 10 minutes until it thickens slightly, then remove from heat.
  • Stir in the vanilla extract and let the glaze cool slightly. It should still be pourable but not too hot.
  • When the cake is mostly cooled and the glaze is the right consistency, pour the caramel glaze evenly over the top of the cake, allowing it to drip down the sides.

CHICKEN TOSTADA CUPS ~ BLOG 365.2

CHICKEN TOSTADA CUPS
12 (6 inch) corn OR flour tortillas, warmed
Cooking spray
2 cups shredded rotisserie chicken pieces
1 cup chunky salsa
16 ounce can refried beans
1 cup shredded Mexican cheese blend

Optional toppings: Shredded lettuce, sour cream, chopped cilantro, diced avocado, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa

  • Preheat oven to 425°.
  • Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed.
  • Spritz tortillas with additional cooking spray.
  • Bake 5-7 minutes until lightly browned, 5-7 minutes.
  • Toss chicken with salsa.
  • Layer each cup with beans, chicken mixture and cheese.
  • Bake 9-11 minutes until heated through.
  • Serve with toppings as desired.

MOONSHINE FRUITCAKE ~ BLOG 366.361B

I KNOW, I know not everyone likes fruitcake and fruitcake has gotten a bad name over the years. Some even say that fruitcake is the culinary equivalent of receiving socks for Christmas. BUT, if you are willing to try it, this fruitcake will put all that to rest.  This is my new go to recipe.  I took all the parts from all my other fruitcake recipes and concocted this one. I have since tossed ALL the other recipes.

This fruitcake CANNOT be used as a doorstop because it is so moist, light and fluffy too. Nor will this fruitcake will last long enough to be passed around and down through the years because it is so flavorful.  This picture doesn’t do it any justice, but trust me it is SOOOOOO GOOD!

1/2 cup finely chopped candied red cherries
1/2 cup finely chopped candied green cherries
1/2 cup finely chopped candied lemon
1/2 cup finely chopped dried apricots
1/2 cup finely chopped candied ginger
1 cup golden raisins
2+ tablespoons coconut rum*
2+ tablespoons brandy*
2+ tablespoons spiced apple moonshine*

  • Toss fruit pieces together with the alcohol and soak for 24 hours. The fruit will soak up the alcohol and make an ooey gooey yummy mess. You can soak for up to a week, adding more of your favorite alcohol each day 😀

1 cup finely chopped pecans
1 cup finely chopped walnuts
1 cup AP flour

  • Toss nut pieces with the flour.
  • Toss nut mixture with the ooey gooey fruit mess mixture.
  • Set aside.

1 1/2 cups flour
2 teaspoons baking soda
2 teaspoons QUALITY cinnamon
1 teaspoon finely ground sea salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice

  • Sift together the flour, baking soda, cinnamon, salt, nutmeg, cloves and allspice.
  • Set aside.

1 cup butter, room temperature
2 cups finely granulated sugar
2 eggs, room temperature
2 cups applesauce ***
2 teaspoons PURE vanilla

  • Preheat oven to 325°.
  • Grease and flour a 10 tube pan.**
  • Cream the butter.
  • Add the sugar and blend until uniform in color.
  • Add eggs one at a time, mixing well after each addition.
  • Add the applesauce and vanilla until well blended.
  • Gradually add the flour mixture to the butter mixture until well blended.
  • Fold in fruit and nut mixture until uniform in consistency.
  • Spoon into prepared pan(s) of your choice.
  • Bake 60-65 minutes or until tester comes out clean. If using many smaller pans or papers be sure and spray them well and begin checking at the 30 minute mark for doneness.
  • Cool for 15 minutes on wire rack BEFORE inverting or removing from pan!

NOTES

  • *Change up the flavor choice of your liking.
  • ** I like to use many little loaf pans or paper rounds when I make this recipe for neighbor gifts.
  • ***This year I substituted a walnut fig rum for all the other alcohols and was out of applesauce and substituted a jar of pumpkin apple butter and think it was even better!

Original posting December 24, 2016 – updated December 26, 2024

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ROAST CHICKEN with APRICOT HABANERO GLAZE ~ BLOG 366.361

ROAST CHICKEN with APRICOT HABANERO GLAZE Adapted from Adventures in Cooking

APRICOT HABANERO GLAZE
2 tablespoons apricot habanero jam
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

  • Mix together all of the ingredients in a medium sized bowl.
  • et aside.

CHICKEN
1/4 cup apricot habanero jam
3 tablespoons avocado oil
1 tablespoon FRESH thyme leaves
FRESH ground sea salt and black pepper, to taste
1 pound apricots halved and pitted
1 large Vidalia onion, sliced
3-5 pound roasting chicken
1 sprig fresh rosemary
2 cups water

  • Preheat the oven to 425°.
  • Adjust rack to lowest position.
  • Mix together the apricot habanero jam, avocado oil, thyme, salt, and pepper in a small bowl.
  • Place the apricot halves and sliced onion in a roasting pan and toss with the jam mixture until coated.
  • Spread the onion slices out so that they make a layer on the bottom of the pan and arrange the apricot halves around the edge of the pan.
  • 
Generously rub the outside and inside of the chicken with the apricot habanero glaze, gently edging your hands underneath the skin of the chicken breast to get the mixture underneath the skin as well.
  • Place in the center of the pan.

  • Stuff the cavity with the sprig of rosemary and tie the legs together using a piece of cooking twine.
  • Pour the 2 cups of water into the pan around the chicken.
  • Tent the pan with tin foil, ensuring that it is secured and closed on all four sides, but poke a small 1 inch hole in it to allow excess steam to escape.
  • Make sure the tent does not touch the actual skin of the bird! This step is VERY important, because if you do not tent the bird with tin foil, it will brown too quickly because of the high sugar content of the glaze, and while the inside of the bird will still be moist and tasty, the outside will look *quite* crispy.

  • Roast for 1 hour, basting halfway through.
  • At the 40-minute mark, remove the tin foil, reduce the oven temperature to 375 and cook another 15 minutes or so until the thigh joint measures 165°.
  • Remove from the oven and allow the juices to cool for 15 minutes before serving so that the chicken retains more moisture. If you carve it right away the juices will drain out of the meat too rapidly.
  • Enjoy!


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.

CRAZY PIZZA BREAD ~ BLOG 366.347

I adapted this version of Crazy Pizza Bread from Sandra at Full Bellies Happy Kids who adapted it from The Ivory Hut

Sandra said that the first thing that came to her mind was, WHY didn’t I think of that?. I have to concur!!!! This is sooooooooo simple and beyond delicious! Hubby gave it a HUGE seal of approval. I like to make these individually like the pasties we used to get back east. Sometimes I over fill them LOL 😂

CRAZY PIZZA BREAD
1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon FRESH ground kosher salt
(2 cups favorite toppings, chopped)
1/2 cup small chopped sausage pieces
1/3 cup small diced pepperoni
1/3 cup small diced red onion
1/3 cup small diced marinated artichokes, drained well
1/4 cup (rehydrated, but drained) sun-dried tomatoes, chopped small
1/4 cup small diced red pepper
1 SMALL bunch green onions, chopped
8 ounces shredded mozzarella cheese
1 tablespoon avocado oil

  • Sprinkle yeast over warm water in a bowl and let sit 3 minutes until foamy.
  • Add flour and salt, mixing by using a mixer, spoon, or your hands JUST until it comes together.
  • Add in the toppings and combine well. Dough will be tacky, dust with a bit of extra flour if it feels too tacky.
  • Let rise for about an hour at room temperature.
  • Place in the refrigerator to rise for another hour.
  • Take the dough out of the refrigerator.
  • On a floured surface roll out into a rectangle about 11×17”.
  • Sprinkle cheese over top.
  • Evenly layer the “toppings” or innards over the cheese.
  • Fold along the long side, like an envelope.
  • Seal sides so cheese is not exposed.
  • Let rest while you preheat oven to 450°.
  • After oven comes to temperature wait 15-20 minutes before baking pizza.
  • Bake the bread 25-30 minutes on a pizza stone or baking sheet until golden brown.
  • Brush the top with olive oil a few minutes before removing from oven.
  • Let rest on a wire rack to cool 5 minutes before slicing.

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.

PEASANT STEW ~ BLOG 366.333

HAPPY THANKSGIVING! This isn’t today’s meal, but was scrumptious enough that it could be if we weren’t turkey people!

PEASANT STEW

1 + 1 tablespoon butter
1 pound ground beef
1 medium onion, chopped
2 cans fire roasted tomatoes, undrained
4 medium carrots, sliced thin
2 celery stalks, sliced thin
1 medium potato, peeled and cubed
1 1/2 cup homemade broth
1/2 cup uncooked long grain rice
1-2 tablespoon Montreal hamburger seasoning
FRESH ground sea salt and black pepper, to taste

  • In a large dutch oven melt 1 tablespoon butter.
  • Add ground beef and onions.
  • Brown beef and onions until cooked through and beef is completely crumbled.
  • Drain well.
  • Add butter, carrots, celery and potatoes to pot and saute several minutes until starting to soften.
  • Add tomatoes, water and rice.
  • Return meat and onions to pan.
  • Season to taste with Montreal hamburger seasoning and FRESH ground sea salt and black pepper.
  • Bring to a SLOW gentle boil, reduce heat and simmer 15-20 minutes until potatoes and rice are tender.

PORK MEDALLIONS with ONION GRAVY ~ BLOG 366.319

PORK MEDALLIONS with ONION GRAVY serves 4

Tender pork medallions topped with a savory caramelized onion brown gravy and served over fluffy mashed potatoes makes a satisfying yet easy meal for any night of the week.

PORK
1 pound pork tenderloin, sliced into 1-inch thick medallions
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

  • Season the pork medallions with salt and pepper on both sides.
  • Heat oil in a large skillet over medium-high heat.
  • Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly.
  • Transfer to a plate and cover them with foil to keep them warm.

GRAVY
2 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon WONDRA
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
FRESH ground sea salt and black pepper, to taste

  • In the same skillet, melt the butter over medium heat.
  • Add the thinly sliced onion and cook 8-10 minutes until they are soft and caramelized.
  • Add the minced garlic to the skillet and cook until fragrant, about 30 seconds.

  • Sprinkle the WONDRA over the onions and garlic, stirring constantly for 2 minutes until golden.

  • Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
  • Stir in the Worcestershire sauce and dried thyme.
  • Adjust seasoning to taste.
  • Allow the sauce to simmer2-3 minutes until it thickens.
  • Return the pork medallions to the skillet, turning to coat in the gravy.
  • Cook until pork is well-coated and cooked through.
  • Serve over mashed potatoes.


NOTES: This recipe was written to conserve washing dishes, but I like to use 2 separate skillets. I start to onions first and coordinate so they finish at the same time.

PEPPERONCINI CHICKEN & RICE ~ BLOG 366.312

PEPPERONCINI CHICKEN & RICE
Adapted from DELISH

4 boneless, skinless chicken breasts
2 teaspoons dried oregano
1 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1 medium yellow onion, chopped 
4 cloves garlic, FINELY chopped
2 tablespoons unsalted butter
1 cup long-grain white rice, rinsed
1/4 cup pepperoncini juice from jar
1 3/4 cups homemade chicken broth
3/4 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella
1/2 cup FRESH grated Parmesan
1/3 cup sliced pepperoncinis

  • Mix together the oregano, garlic powder and FRESH ground sea salt and black pepper.
  • Generously season chicken with the seasoning mix.
  • In a large skillet over medium-high heat, heat oil and 1 tablespoon butter until melted.
  • Add chicken and cook 4-5 minutes per side, turning as necessary, until golden brown. DO NOT OVERCOOK!
  • Transfer chicken to a plate and keep warm.
  • Reduce heat to medium.
  • Add onion and garlic and cook 5-6 minutes, stirring occasionally, until onion is softened.
  • Add unsalted butter and stir until melted.
  • Add rice and cook 1-2 minutes, stirring frequently.
  • Add pepperoncini juice, cooking 1-2 minutes and stirring occasionally, until most of the liquid is evaporated.
  • Add chicken broth, half-and-half, and red pepper flakes.
  • Return chicken and any accumulated juices from the plate to the skillet. Bring to a boil, then reduce heat to medium-low.
  • Cover and simmer 15-20 minutes, stirring often, until rice is tender and chicken is cooked through. 
  • Transfer chicken to a platter.
  • Stir in pepperoncinis, mozzarella and Parmesan cheeses into the rice mixture until cheese is melted.
  • Add rice to platter and serve immediately.

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!