Tag: COOKING THURSDAY

MAPLE COUNTRY RIBS ~ BLOG 365.191

The key to this recipe is to use a QUALITY PURE maple syrup!

MAPLE COUNTRY RIBS
3 pounds pork ribs
1 cup QUALITY PURE maple syrup
1/2 cup applesauce
1/4 cup ketchup (see note*)
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper
3 cloves garlic, minced
pinch paprika

  • Cut ribs into 3-4 rib sections and place in large dutch oven.
  • Cover ribs with water and bring to a SLOW boil.
  • Simmer 10 minutes and then drain well.
  • Preheat oven to 300°.
  • Line baking sheet with heavy duty foil and spray with non-stick spray.
  • Arrange rib sections on baking sheet in single layer.
  • Whisk together remaining ingredients until smooth.
  • Pour over ribs.
  • Cover with foil and seal tightly.
  • Bake 2 hours until meat is tender.
  • Baste with sauce frequently and serve with drained sauce.

NOTES: *If you like it a bit spicier use a jalapeno ketchup.

COOKING THURSDAY ~ MARRY ME CHICKEN original and updated ~ BLOG 365.184

I got this original recipe from a friend when we were in Michigan in 2006. It was ALL the rage there several years before, but I’d never heard of it. I was pleasantly surprised by how much I enjoyed it.

Ironically there are some on the internet claiming they invented it in 2016 which is blatantly not true. They “borrowed” the name and changed the ingredients a bit, but it is significantly different. Below I have an updated version I created giving it a more Italian flair and using a more “on hand” ingredient of white wine because I almost never have champagne on hand. 😀

4 skinless, boneless chicken breast halves
1/4 cup Wondra flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons AVOCADO oil
2 1/2 cups fresh sliced mushrooms
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne
Prepared noodles

  • Generously salt and pepper each breast.
  • Lightly dredge chicken breasts with WONDRA flour
  • In a large skillet, lightly brown chicken breasts to a nice golden brown in oil.
  • Once browned on both sides, add onions, mushrooms and champagne.
  • Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
  • Pour cream into skillet.
  • Simmer about 5 minutes, until slightly thickened.
  • Pour sauce over chicken breasts. Serve.

MARRY ME CHICKEN – UPDATED with an ITALIAN flair
4 skinless, boneless chicken breast halves
2 ounces marinated sun dried tomatoes, drained WELL and blotted dry
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
2 tablespoons AVOCADO oil
2 1/2 cups fresh sliced mushrooms (optional)
1 1/2 cups FRESH baby spinach (optional)
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne (see notes)
Prepared noodles

  • Generously season each breast.
  • Heat oil in large skillet.
  • Lightly brown chicken breasts 2 minutes to a nice golden brown.
  • Flip chicken, add onions, garlic, sun dried tomatoes, mushrooms if using and champagne.
  • Cook over medium heat to a SLOW boil, for 20 minutes until chicken is tender.
  • Pour cream and spinach (if using) into skillet.
  • Simmer about 5 minutes, until slightly thickened.
  • Serve with prepared noodles.
  • Spoon sauce over chicken breasts. Serve immediately.

NOTE** For a twist I will sometimes use a flavored Moscato instead of champagne.

BUTTERMILK SHEET CAKE BROWNIES ~ BLOG 365.156

My aunt and grandmother would’ve called this recipe a Texas sheet cake. But we cut them into small squares and call them brownies around here.

You can make these in a 15×10 inch pan for a brownie like size or put it into a 9×13 pan and call it cake. Either way you’ll have a moist tender cake with a rich, thick fudgy chocolate frosting.

BUTTERMILK SHEET CAKE BROWNIES
2 cups AP flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup QUALITY unsweetened cocoa powder
2 LARGE eggs
1/2 cup butter milk or sour milk
1 teaspoon PURE vanilla extract
1/2 cup chopped walnuts, optional

  • Preheat oven to 350°.
  • Grease 15×10 or 9×13 pan and set aside.
  • Sift together the flour, sugar, baking soda and salt in a LARGE mixing bowl. Set aside.
  • In a saucepan melt butter with water.
  • Whisk in cocoa powder and bring to a SLOW boil, whisking constantly. Remove from heat.
  • Add cocoa mixture to flour mixture and beat until smooth.
  • Add eggs, buttermilk and vanilla, beating for 1 minute.
  • Pour into prepared baking pan.
  • Bake 25-30 minutes for 15×10 pan or 35-40 minutes 9×13 pan or until toothpick comes out clean.
  • Pour warm frosting over warm brownies, spreading evenly.
  • Cool COMPLETELY before cutting into bars.

FROSTING
1/2 cup butter
6 tablespoons buttermilk or sour milk
6 tablespoons QUALITY unsweetened cocoa powder
4 1/2 cups powdered sugar
1 teaspoon PURE vanilla extract
Chopped, walnuts, mini chocolate chips or toffee bits

  • In a large sauce pan melt butter.
  • Add milk and whisk in cocoa powder.
  • Bring mixture JUST to a boil.
  • Remove from heat.
  • Beat in powdered sugar and vanilla.
  • Pour warm frosting over warm brownies, spreading evenly.
  • Cool COMPLETELY before cutting into bars.
  • Top with walnuts, chocolate chips or toffee bits if desired.

NOTE: Sour milk = scant 1 cup WHOLE milk + 1 tablespoon white vinegar whisked together. Let stand for 5 minutes before using.

PAN FRIED CHICKEN IN SHERRY MUSHROOM CREAM SAUCE ~ BLOG 365.149

This is one of my favorite ways to serve a quick and easy pan fried chicken. It’s sweet, savory and elegant when need be.

PAN FRIED CHICKEN in SHERRY MUSHROOM CREAM SAUCE

4 skinless, boneless chicken breasts, flattened to 1/4 inch
1/4 cup WONDRA flour
3 + 1 tablespoons butter
1 LARGE clove garlic, FINELY minced
2 tablespoons FINELY sliced green onions
1 cup sliced mushrooms
2 cups heavy cream
1/4 cup dry sherry
FRESH ground sea salt and black pepper
1 tablespoon FRESH minced tarragon
1/4 teaspoon paprika

  • Season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour.
  • Heat 3 tablespoons butter in large skillet over medium high heat.
  • Add chicken and sear 2-3 minutes per side.
  • Remove chicken and keep warm.
  • Add additional butter and when melted add, garlic, onions and mushrooms. Saute 2-3 minutes.
  • Stir in cream and sherry until well blended. Simmer 10 minutes until reduced 25% and starting to thicken.
  • Add paprika, tarragon and adjust seasonings to taste.
  • Plate chicken, ladle sauce over and serve immediately.

*TAMY’S SOUTHERN APPLE WALNUT CARROT CAKE ~ BLOG 365.142

TAMY’S SOUTHERN APPLE WALNUT CARROT CAKE

CAKE

1 cup golden raisins
1/4 cup Malibu rum
2 cups plus more for pans all purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons QUALITY ground cinnamon
1 teaspoon salt
4 LARGE eggs
1 1/2 cups vegetable oil
1 1/2 cups grated apples – half grated and half chopped (I used Pink Lady apples)
1 1/2 cups grated carrots
1/4 cup WONDRA flour
1 cup small chopped walnuts

  • Pour rum over raisins in a small bowl. Set aside for 10 minutes and then drain well for several minutes.
  • Preheat oven to 350°.
  • Grease and flour 2 (9-inch) round pans or a 9×13 cake pan.
  • Line bottom of the pans with parchment paper.
  • In a large bowl whisk together the flour, sugar, baking soda, cinnamon and salt.
  • Add eggs and vegetable oil, blending JUST until combined.
  • Dredge drained raisins in Wondra flour, shaking off excess.
  • Fold in apples, carrots, raisins and walnuts, if using.
  • Pour into pans.
  • Bake for 40 minutes or until toothpick comes out clean.
  • Remove from oven and cool for 5 minutes.
  • Remove from pans to a cooling rack.
  • Allow to cool completely before frosting.

FROSTING

8 ounces cream cheese, room temperature
8 ounces salted butter, room temperature
4 cups powdered sugar
1 teaspoon PURE vanilla extract
FINELY chopped walnuts for garnish, optional

  • In a large bowl cream together the cream cheese and butter.
  • Add the vanilla and powdered sugar, beating until fluffy.
  • Fold in nuts if using.
  • Spread frosting on top of each cake layer.
  • Stack the cakes on a serving plate and serve.

NOTE: I tried making this gluten free. I also tried using Bob’s red mill egg substitute in making this recipe. Both are FAILS!

SALSA VERDE CHICKEN CASSEROLE ~ BLOG 365.121

SALSA VERDE CHICKEN CASSEROLE
1 tablespoon butter
2 boneless, skinless chicken breasts
1 teaspoon Hatch chile seasoning
FRESH ground sea salt and black pepper
1/2 cup sour cream
3/4 cup chunky salsa
3/4 cup salsa verde
2 cups chopped tomatoes
1/4 cup FRESH chopped cilantro
2 cups Mexican blend shredded cheese
2 green onions, sliced thin
1 small mini red pepper, diced
1 can Green Giant Mexican corn, drained well
8 corn tortillas
OPTIONAL TOPPINGS – avocado slices, sliced green onions, FRESH chopped cilantro, sour cream or guacamole

  • Melt butter in a medium skillet.
  • Season chicken breasts on both sides with the Hatch chile season and FRESH ground sea salt and black pepper.
  • Sear chicken on both sides 4-5 minutes until cooked through.
  • Shred chicken into small pieces.
  • Combine chunky salsa and salsa verde until well blended.
  • In a mixing bowl combine chicken pieces, corn, 3/4 cup salsa mix, green onions and pepper pieces with the sour cream.
  • Spread 1/4 cup of the salsa mixture on the bottom of an 8 inch greased baking dish.
  • Layer half the tortillas on top of salsa.
  • Spread half the chicken mixture over the tortillas followed by half the cheese.
  • Repeat layers ending with remaining salsa and a couple pepper rings for color.
  • Bake 20-25 minutes until bubbly.
  • Serve with additional toppings.

NOTE: This recipe converts well to a dip or “loose” casserole that I often serve over tortilla chips. I find the leftovers keep better that way.

 

SLOW COOKER BBQ BRISKET with SWEET KICKIN’ BBQ SAUCE ~ BLOG 365.93

SLOW COOKER BBQ BRISKET

The secret to this juicy, flavor exploding, melt-in-your-mouth BBQ Beef Brisket is not only slow cooking it to perfection, but oven searing it the day before! Use it for a company dinner or backyard get together and will be a success either way!

SPICE RUB
2 tablespoons paprika
4 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon chipotle powder
1 teaspoon FRESH ground pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper

  • Bring brisket to room temperature for 30 minutes.
  • Preheat oven to 425°.
  • Line a large baking dish or jelly roll pan with parchment paper or foil for easy clean up. Set aside.
  • Trim brisket of excess fat and rinse and pat dry.
  • In a medium bowl, whisk together the above ingredients. Remove 1 tablespoon Spice Rub and add to a medium bowl to use in your barbecue sauce.
  • Rub all remaining spice rub evenly all over the meat then place brisket on prepared baking sheet.
  • Bake uncovered for 30 minutes at 425 to sear meat.
  • Wrap in heavy duty foil and refrigerate overnight.

SLOW COOKING BRISKET
Oven seared 3-4 pound beef brisket
1 cup water
1 tablespoon Better than Bouillon beef base
2 tablespoons Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
1/2 cup favorite homemade barbecue sauce

  • Add brisket to slow cooker, fat side up.
  • Whisk together 1/2 cup BBQ sauce, water, Worcestershire sauce, Bragg’s liquid aminos and 1 tablespoon beef bouillon.
  • Cover and cook on LOW for 8-10+ hours until brisket is VERY tender, flipping over half way through cooking.
  • Remove brisket to a foil lined baking sheet.
  • Brush with more BBQ sauce and broil 5-10 minutes, until slightly caramelized.
  • Simmer remaining BBQ sauce until warmed through.
  • Brush brisket again with BBQ sauce and slice across the grain or chop as desired.
  • Serve with remaining barbecue sauce plain or they make delicious sandwiches.

SWEET KICKIN’ BBQ SAUCE
2 cups ketchup
4 1/2 tablespoons sugar
1/3 cup packed brown sugar
3/4 cup apple cider vinegar
1 tablespoon reserved Spice Rub from above
1 tablespoon Frank’s Hot Honey hot sauce
1 teaspoon red pepper flakes
1/2 teaspoon Ancho chili powder
FRESH ground sea salt and black pepper

  • In a medium sauce pan whisk together all of the ingredients plus the 1 tablespoon reserved spice rub, whisking to combine.
  • Cook over medium heat, stirring frequently 10 minutes until sugars are dissolved and sauce is smooth.

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE ~ BLOG 365.86

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE

Super simple and quick makes this an easy, yet tasty weeknight meal ready in under 30 minutes!

Servings: 4

8 ounces uncooked Orecchiette (ear) pasta, prepared al dente
16 ounces QUALITY ground Italian sausage (see notes)
1/2 medium onion chopped
1 LARGE carrot, small diced
4 cloves garlic minced
1/2 teaspoon Dijon mustard, optional
1/2 cup dry white wine
3 cups (packed) fresh baby spinach
2 tablespoons FRESH chopped basil
FRESH ground salt & pepper, to taste
FRESH grated Parmesan cheese, for garnish

  • 
In a large skillet saute’ sausage over medium-high heat for 8-10 minutes or until it’s cooked through and nicely browned. Add onions and carrots about half way through.
  • Drain all 1-2 tablespoons of fat from the skillet.
 Reduce the heat to medium and stir in the garlic and Dijon mustard if using, cooking for 30 seconds.
  • 
Pour in the wine and cook 2-5 minutes until reduced by half.
  • Add in the spinach and basil tossing with tongs until the spinach has wilted.
  • Add in the drained pasta and toss again.
  • Season to taste with FRESH ground salt and pepper.
  • Serve immediately with freshly grated Parmesan cheese.


NOTE:

  • If need be, remove meat from prepackaged casings.
  • I often add grape tomatoes and blister them for added flavor.
  • Truly any size pasta will work, but a small pasta is best so it is well coated in the sauce.

PRETTY IN PINK TRES LECHES (3 MILKS) CAKE ~ BLOG 365.86B

You can make the cake a day ahead before poking it with holes and storing it tightly wrapped at room temperature. The cake benefits from sitting in the refrigerator to absorb all of the milk. It needs at least 1 hour but can sit in the fridge overnight before frosting and serving. The longer it sits, the more it can absorb, making the cake better and better.

CAKE
1 1/2 cups AP flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 – 1/2 cup freeze dried fruit powder, optional
5 LARGE eggs, separated
1 1/4 cups granulated sugar, divided
1 teaspoon PURE vanilla extract
1/2 cup WHOLE milk
4 tablespoons unsalted butter, melted and cooled

  • Preheat oven to 350°.
  • Grease a 13″ x 9″ baking pan with cooking spray.
  • In a large bowl sift together the flour, baking powder, salt and freeze dried fruit powder if using.
  • In a medium bowl, using a handheld mixer on medium-high speed, beat egg yolks and 1 cup sugar until stiff ribbons trail behind beaters.
  • Beat in vanilla.
  • In another large bowl, using handheld mixer on medium-high speed, beat egg whites until soft peaks form.
  • Gradually add remaining 1/4 cup sugar and continue to beat until stiff peaks form.
  • Add yolk mixture to dry ingredients and beat to combine.
  • Add milk and butter and beat until combined.
  • Gently fold in egg whites until just combined.
  • Pour batter into prepared pan.
  • Bake cake until a tester inserted into middle of cake comes out clean, about 30 minutes.
  • Let cool.

FILLING
1 (14 ounnce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup WHOLE milk
1 teaspoon PURE vanilla extract

  • In a medium bowl, whisk condensed milk, evaporated milk, whole milk and vanilla until combined.
  • Using a fork, poke holes all over cake, then pour milk mixture over cake.
    Cover pan with plastic wrap and refrigerate until milk mixture is absorbed, AT LEAST 1 hour, BUT PREFERABLY OVERNIGHT.

WHIPPED CREAM & ASSEMBLY
2 cups heavy cream
1/2 cup granulated sugar
1/4 cup cinnamon-sugar
Sliced FRESH strawberries (or fruit of choice), for serving

  • In a large bowl beat the heavy cream and sugar until stiff peaks form.
  • Frost cake with whipped cream.
  • Sprinkle with cinnamon-sugar.
    Serve with strawberries alongside.

NOTES:

  • The trick to this recipe is in the egg whites. Be sure to beat them until they hold STIFF peaks and then fold them ever so GENTLY into the cake batter. The goal is to avoid deflating them while folding, so that the cake bakes up nice and tall with lots of lift.
  • Egg temperature matters! You’ll get the most stable whip and tallest sponge cake by using room temperature eggs. Make sure to let the eggs sit at room temperature for 30 minutes before using.
  • To make this flavored I add freeze dried powdered fruit flavors to the sifted dry mixture. 1/4 – 1/2 cup is all it takes.
  • DO NOT rush the soaking step. A longer soak results in a deeper flavor AND a moister cake.

BUFFALO CRUSTED BAKED FISH & CHIPS ~ BLOG 365.72

BUFFALO CRUSTED BAKED FISH & CHIPS

1 1/2 pounds FRESH cod fillets, cut into 4 fillets
FRESH ground sea salt and black pepper

  • Arrange oven shelf to 2nd from top.
  • Preheat oven to 400°.
  • Spray casserole with non-stick spray.
  • Pat fish fillets dry with toweling.
  • Season fish fillets with FRESH ground sea salt and black pepper.
  • Add fish fillets to prepared baking dish 1 to 2 inches apart.

SPREAD
2 tablespoons Duke’s mayonnaise
2 tablespoons Frank’s original hot sauce

  • In a small bowl whisk mayonnaise and hot sauce together until smooth.
    Coat the top and sides of the fish fillets with the mayonnaise mixture.

CRUST
2 cups frozen shredded hash browns
3/4-1 cup shredded white cheddar cheese
1/2 cup Panko crumbs
4 tablespoons butter, melted

  • In a large bowl toss together the hash browns, cheese and Panko crumbs until well distributed.
  • Pour melted butter over top and blend again.
  • Press the crust mixture onto and around fillets covering the top and sides 1/2 inch thick.
  • Bake 20-25 minutes until fish is cooked through.
  • For crispier crust, broil the last 1-3 minutes – WATCH CAREFULLY!
  • Let rest 3-5 minutes before serving.

NOTE: Change out the Frank’s original for the HOT HONEY or the CHILI LIME flavor for a nice change.

BAKED MANICOTTI with MEAT SAUCE aka ITALIAN ENCHILADAS Ala BOLEGNESE ~ BLOG 365.65

This recipe has been adapted from a Cook’s Country recipe. I think it may have also been featured in Cook’s Illustrated or America’s Test Kitchen at one point. For me, it was a cook out scrap in a pile that I adapted to fit my family.

The original recipe called for ground beef with pepperoni in the meat sauce. I changed the pepperoni to be in my filling and it really works for us and I use sirloin beef tips instead of ground beef. I also added twice the crushed tomatoes they called for. And then I added more herbs to the cheese filling and I use my homemade sauce recipe.

The prep time to make it completely from scratch makes it a weekend meal, BUT it adapts to pre-prepared ingredients including jarred or canned sauce 🙂 It tastes even better the next day for lunch!

BAKED MANICOTTI with MEAT SAUCE aka ITALIAN ENCHILADAS Ala BOLEGNESE
MEAT SAUCE
1 tablespoon butter or avocado oil
1 LARGE Vidalia onion, small chopped
3-4 garlic cloves, minced
1 LARGE carrot, small diced
1 pound sirloin beef tips, cut into small pieces
4 ounces tomato paste
1 cup homemade chicken stock
1/2-1 teaspoon red pepper flakes
56 ounces (2 LARGE cans) crushed tomatoes, undrained
FRESH ground salt and black pepper

  • In a large stock pot melt butter or heat oil.
  • Saute onions, carrots and garlic until golden.
  • Add beef tips, season with FRESH ground sea salt and black pepper, sautéing 5 minutes.
  • Add chicken stock, tomato paste, tomatoes and red pepper flakes, stirring to blend.
  • Reduce heat to LOW and simmer 30-45 minutes until meat is falling apart, sauce has thickened and is fragrant.
  • Adjust seasonings to taste.

FILLING
3 cups Ricotta cheese
1 LARGE egg, lightly beaten
2 cups Mozzarella cheese
1 LARGE egg, lightly beaten
FRESH ground salt and black pepper, to taste
4-6 ounces pepperoni, diced small
2 tablespoons freeze dried basil
1 teaspoon Italian herbs

  • In a large bowl combine ricotta, Mozzarella cheese, egg, basil, herbs, pepperoni pieces and FRESH ground salt and black pepper, to taste.
  • Heat oven to 375°.

NOODLES
16 Barilla OVEN READY no-boil lasagna noodles

  • Place lasagna noodles in a baking dish.
  • Pour boiling water over noodles and let sit 5 minutes until pliable.
  • Drain noodles on kitchen towel.
  • Discard water.

ASSEMBLY
1 cup Mozzarella cheese

  • Spread 1/2 of the meat sauce on the bottom of your baking dish.
  • Spread about 1/4 cup filling onto each noodle and gently roll up.
  • Place seam side into sauced pan.
  • Spread remaining sauce over noodles.
  • Cover with foil and bake 40-45 minutes on middle rack until bubbling at edges.
  • Remove foil and sprinkle with remaining cheese.
  • Bake another 5 minutes until cheese is melted.
  • Turn off oven and let set 5-10 minutes before serving.

CHICKEN CABBAGE STEW ~ BLOG 365.44

CHICKEN CABBAGE STEW serves 6-8
1 1/2 pound boneless, skinless chicken thighs
1 LARGE shallot, chopped
3 garlic cloves, FINELY minced
4 cups chopped cabbage (1/2 head)
2 medium carrots, halved lengthwise and sliced
14 ounce can diced FIRE roasted tomatoes, undrained
3/4-1 1/4 cups homemade chicken broth
+/- 1 tablespoon Sriracha
Juice of 1 LARGE lime
2 tablespoons dark brown sugar
2 tablespoons champagne vinegar
1/4 cup FRESH chopped Italian leaf parsley
2 teaspoons FRESH chopped lemon thyme
FRESH ground sea salt and black pepper

  • Brown the chicken, onion and garlic 5-7 minutes in a large deep skillet over medium heat until meat is no longer pink and chicken is crumbled.
  • Drain well.
  • Add the remaining ingredients including the rotisserie chicken pieces if using.
  • Bring to a SLOW boil, cover and simmer 15 minutes until the vegetables are tender.

NOTE: You can also substitute rotisserie chicken pieces.