Tag: COOKING THURSDAY

COOKING THURSDAY ~ ORANGE GLAZED MEATBALLS ~ BLOG 365.127A

ORANGE GLAZED MEATBALLS

20 meatballs, homemade (browned) or fully cooked Angus beef meatballs
12 ounces orange marmalade (I used blood orange pepper jelly)
1/4 cup orange juice
3 green onions, FINELY chopped, reserve some for garnish
1 jalapeño, de-seeded and de-veined, FINELY diced

  • In a small saucepan whisk together the jelly and orange juice until smooth.
  • Stir in most of the green onions and jalapeño.
  • Simmer until cooked through and warm.
  • Pour glaze over meatballs, tossing to coat.
  • Garnish with remaining green onions and serve immediately.

NOTE: These keep warm in a small crock pot for buffets or tailgating.

COOKING THURSDAY ~ BAKED CARROT CASSEROLE ~ BLOG 365.120.C

BAKED CARROT CASSEROLE serves 4

2 cups homemade chicken broth
3/4 pound carrots, sliced thin
1/3 cup Duke’s mayonnaise
2 tablespoons FINELY chopped green onions
1/2 teaspoon creamy horseradish
FRESH ground sea salt and black pepper, to taste
1/4 cup shredded cheddar cheese
6 Ritz crackers, crushed

  • Preheat oven to 350°.
  • Add chicken broth and sliced carrots to a sauce pan.
  • Bring to a SLOW boil.
  • Reduce heat, a simmer 7-9 minutes until carrots are fork tender.
  • Drain, reserving 1/8 cup of broth.
  • Spray baking dish with non-stick cooking spray.
  • Whisk together the reserved chicken broth, mayonnaise, horseradish, FRESH ground sea salt and black pepper.
  • Fold in carrots.
  • Arrange carrot mixture in prepared baking dish.
  • Sprinkle with crushed crackers.
  • Bake uncovered 30 minutes.

COOKING THURSDAY ~ SHEET PAN MAC & CHEESE with CRISPY EDGES ~ BLOG 365.120A

Mac and cheese HAS to be creamy AND have crispy edges for my family!!! I’ve found THE best way to accomplish this is to use a deep jelly roll baking sheet. That way everyone gets the best of both worlds. I keep trying to reinvent this recipe and think I’m FINALLY there!

The other MAJOR requirement is to use FRESH grated cheeses for the BEST results!

SHEET PAN MAC & CHEESE with CRISPY EDGES – SERVES 8

1 pound elbow macaroni or shells
4 ounces cream cheese, cubed and at room temperature
2 cups WHOLE milk
1 cup heavy cream
2 teaspoons Dijon mustard
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups shredded Colby Jack cheese
4 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
2 cloves garlic, minced into paste
1 medium shallot, FINELY minced
1 tablespoon cornstarch
FRESH ground black pepper
2-3 green onions, THINLY sliced for garnish

  • Preheat oven to 425°.
  • Arrange an oven rack 6 inches from broiler.
  • Lightly spray large rimmed baking sheet with non-stick cooking spray.
  • In a large pot of boiling salted water, cook pasta 1 minute less than al dente per package instructions. Drain well. Return pasta to hot pot. Stir in cream cheese and Dijon until cream cheese is melted and pasta is well coated. Set aside.
  • Melt butter in a large skillet over medium high heat.
  • Add garlic and shallot, cooking and stirring 2 minutes until fragrant.
  • Whisk in cornstarch, paprika, onion powder, garlic powder and cayenne until lightly browned.
  • Gradually whisk in milk and heavy cream until slightly thickened. If the mixture is too thick, add more milk as needed.
  • Season to taste with FRESH ground with salt and pepper.
  • Remove from heat.
  • Stir in sharp cheddar cheese and jack cheese until melted.
  • Pour and fold into pasta mixture until well combined; season again to taste.
  • Pour onto baking sheet.
  • Sprinkle with Colby Jack cheese.
  • Bake 15-20 minutes until all the cheese is melted and the edges are crispy.
  • Top with green onions.
  • Serve immediately.

NOTE: For best results use FRESHLY grated cheeses, NOT prepackaged.

COOKING THURSDAY ~ CHEESEBURGER WRAPS ~ BLOG 365.113C

CHEESEBURGER WRAPS serves 4
1 pound ground beef
1 small onion, FINELY chopped
1 teaspoon garlic powder
1 teaspoon paprika
FRESH ground sea salt and black pepper, to taste
4 LARGE flour tortillas
1 cup shredded cheddar cheese
½ cup shredded mozzarella optional, for extra melt
½ cup chopped pickles
1 cup shredded lettuce
1 medium tomato diced

SAUCE optional, but HIGHLY recommended
¼ cup DUKES mayonnaise
2 tablespoons QUALITY ketchup* (SEE NOTE)
1 teaspoon mustard

  • Heat skillet over medium heat.
  • Add the ground beef and chopped onion* (SEE NOTE).
  • Sprinkle in garlic powder, paprika, salt, and black pepper.
  • Brown for 6–8 minutes, breaking up the meat into small pieces, until fully browned.
  • Stir well and remove from heat, draining off excess fat.
  • In a small bowl, whisk together mayonnaise, ketchup, and mustard until smooth.
  • Lay a tortilla flat.
  • Spread a spoonful of sauce in the center.
  • Fold in the sides and roll tightly like a burrito.
  • Place wraps seam-side down in a hot skillet and toast for 1–2 minutes per side until golden and slightly crispy.

NOTE:

  • We like FRESH chopped red onion instead of cooked onion. It’s also good to use both!
  • We also like to use jalapeno ketchup.

COOKING THURSDAY ~ CREAMY BAKED BUTTERNUT SQUASH MAC & CHEESE ~ BLOG 365.113A

CREAMY BAKED BUTTERNUT SQUASH MAC & CHEESE

  • Preheat the oven to 425°.
  • Spray baking sheet lightly with non-stick spray. Set aside.

SQUASH
1 LARGE butternut squash (See notes)
2 shallots, rustically chopped

  • Spray LARGE baking dish with non-stick cooking spray.
  • Slice the squash in half lengthwise and scoop out the seeds.
  • Drizzle the cut sides with oil and sprinkle with salt and pepper.
  • Place cut side down on the baking sheet.
  • Place the shallots on a piece of foil, drizzle with oil and sprinkle with salt. Wrap tightly.
  • Place on the baking sheet beside squash and roast for 30 to 45 minutes, or until the squash is soft.

TOPPING
¾ cup panko bread crumbs
2 tablespoons butter, melted

  • In a small bowl, place the panko and melted butter.
  • Toss to combine.
  • Set Aside.

PASTA
1 pound shell OR elbow pasta
¼ cup avocado oil, plus more for drizzling
2 teaspoons QUALITY balsamic vinegar
FRESH ground sea salt and black pepper, to taste
1 teaspoon onion powder
½ teaspoon garlic powder
1/4 teaspoon ground sage
¼ teaspoon nutmeg
1½ cups WHOLE milk
2 1/2 cups (6 ounces) grated sharp cheddar cheese
2 1/2 cups (6 ounces) grated Gruyère cheese
1/2 cup (1½ ounces) FINELY grated pecorino cheese

  • Bring a large pot of salted water to a boil.
  • Prepare the pasta cooking 1 minute less than package instructions for al dente.
  • Reserve 2+ cups of the pasta water before draining.
  • Measure 2 cups of the cooked, soft squash flesh and transfer to a blender with 1 1/2 cups pasta water, the shallots, oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
  • Return the pasta pot to the stove and heat milk over medium heat.
  • Stir in the squash sauce and cook 3 minutes, stirring often, until warmed through.
  • Whisking constantly, gradually add the cheddar, Gruyère, and pecorino cheeses, making sure each addition is fully melted before adding the next. Whisk until all the cheese is fully melted and the sauce is creamy. If necessary gradually add a bit more pasta water to make sauce creamier.
  • Add the pasta and stir until coated.
  • Preheat the oven broiler and transfer the pasta to the prepared baking dish.
  • Sprinkle with the panko mixture.
  • Broil for 5 to 10 minutes, or until the topping is crisp and browned.
  • Let stand for 15 minutes before serving.

NOTE: Many local grocers carry squash in the prepared produce section that works as a short cut.

 

 

COOKING THURSDAY ~ SAGE BROWN BUTTER LEMON CHICKEN PASTA ~ BLOG 365.106C

SAGE BROWN BUTTER LEMON CHICKEN PASTA Serves 4

Simple ingredients combined in the most flavorful way is what makes this an especially flavorful recipe that is just as perfect for company as it is a weeknight. One of my favorite flavors is the FRESH lemon combined with the browned butter and crispy sage finished with a pinch of salt for perfection.

8 ounces QUALITY pasta, cooked al dente (1 minute less than the package directions)
3 tablespoons butter
6 sage leaves
1/2 pound FRESH green beans
2 cloves garlic, FINELY minced
Juice of 1 LARGE lemon
1 1/2 cups rotisserie chicken pieces
FRESH ground sea salt and pepper, to taste
1/2 cup heavy cream
1/4 cup FRESH & FINELY grated Pecorino cheese
1/2 cup FRESH & FINELY grated Parmesan cheese, plus a bit for garnish

  • Prepare spaghetti as directed. Drain and reserve 1 cup pasta water.
  • In a large skillet melt the butter.
  • Add green beans, stirring and cooking 5 minutes until green beans start to soften.
  • Add sage leaves and garlic.
  • Season with FRESH ground sea salt and black pepper, cooking 5-6 minutes until sage leaves are crispy and butter is browning. Reserve a couple sage leaves for garnish.
  • Add chicken pieces, stirring to combine and heating through.
  • Stir in heavy cream, Parmesan, Pecorino and pasta, tossing to coat well.
  • Gradually add enough of the reserved pasta water to create a creamy sauce.
  • Remove from heat and stir in lemon juice.
  • Serve immediately with a garnish of reserved sage leaves, FRESH ground black pepper and Parmesan cheese.

COOKING THURSDAY ~ CREAM CHEESE POUND CAKE ~ BLOG 365.106A

CREAM CHEESE POUND CAKE
 with LEMON LIME GLAZE
8 ounces cream cheese, room temperature
1¼ cups salted butter, room temperature
3 cups granulated sugar
6 LARGE eggs, room temperature
2 teaspoons PURE vanilla extract
3 cups cake flour
¼ cup buttermilk room temperature
Powdered sugar, for dusting

  • Preheat oven to 325°.
  • Prepare a large bundt pan with butter and flour or Baker’s Joy spray.
  • In a large bowl combine cream cheese and butter with a mixer for 3 minutes until smooth.
  • Gradually add the sugar, mixing until light and fluffy.
  • Add eggs, one at a time, mixing well after each addition.
  • Add the vanilla.
  • Slowly add the cake flour, mixing until well combined.
  • Add buttermilk and mix by hand JUST until incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit.
  • Pour batter into prepared bundt pan.
  • Bake for an hour to an hour and 20 minutes. Start checking for done ness at 1 hour. The crust will be a dark golden brown around the edges and lighter in the center.
  • 
Allow cake to cool to room temperature before glazing.
  • Dust with confectioners’ sugar before serving.

GLAZES

  • Simple Citrus Drizzle: Whisk 2 cups of powdered sugar with 2 tablespoons of mixed lemon/lime juice and 2 teaspoons of zest until smooth.
  • Creamy 3-Ingredient Glaze: Whisk 1 ½ cups of sifted powdered sugar with 2 tablespoons of heavy cream and 2 tablespoons of fresh lime juice.
  • 7-UP Glaze: Combine 3 cups of powdered sugar with 3-4 tablespoons of 7UP, 2 teaspoons of lemon extract, and 2 teaspoons of lime extract.
  • Buttery Glaze: Melt 1 stick of unsalted butter with 2/3 cup granulated sugar, plus the zest and juice of 3 lemons and 1 lime for a thicker, warmer coating. 

NOTES:

  • If the glaze is too thick, add more citrus juice 1 teaspoon at a time; if too thin, add more powdered sugar.
  • For the best results, allow baked goods to cool completely before drizzling, which prevents the glaze from soaking in or running off.
  • Adding additional zest provides extra flavor and a slight texture. 

COOKING THURSDAY ~ GARLIC PARMESAN SALISBURY STEAK ~ BLOG 365.99B

Salisbury Steak is an oldie, but goodie classic dinner in our household. But, it’s also a blank and adaptable canvas for updating flavor profiles.

GARLIC PARMESAN SALISBURY STEAK

HERBED GARLIC BUTTER
½ cup of fresh chopped herbs (thyme, sage and/or parsley)
2 tablespoons salted butter at room temperature
1-2 garlic cloves, FINELY minced
FRESH salt and black pepper, to taste

  • In a small bowl, combine the herbs, butter and garlic, and FRESH ground sea salt and black pepper, to taste.
  • Refrigerate until ready to plate.

SALISBURY STEAK

1 pound QUALITY ground beef
½ cup Panko breadcrumbs
2 tablespoons Ketchup
1 LARGE egg
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground Pink Himalayan salt and black pepper, to taste
3 tablespoons salted butter
8 ounces Beech mushrooms, trimmed and separat3ed
1 Shallot, FINELY diced
2 tablespoons WONDRA flour
1 cup dry white wine (Pinot Grigio or Sauvignon)
2 cups homemade beef broth
⅓ cup heavy cream
⅓ cup FRESHLY grated Parmesan cheese
2 teaspoons Dijon mustard, optional
Mashed potatoes with herb garlic butter
CRUSTY bread for sopping

  • Combine the ground beef, Panko crumbs, ketchup, garlic powder, onion powder in a large bowl and season to taste with salt and pepper.
  • With your hands, gently mix to incorporate all ingredients.
  • Divide the mixture into 4 equal sized balls, and pat each into a ¾ inch thick oval-shaped patty.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  • Add the patties and cook 2-3 minutes on each side until browned. Transfer the patties to a plate.
  • Melt another tablespoon butter in the same skillet and deglaze over medium-high heat.
  • Add the mushrooms and shallots, cooking and stirring often, until the shallots are softened and the
    mushrooms caramelized.
  • Stir in the flour and remaining butter, cooking 1 minute until completely incorporated.
  • Whisk in the wine and cook 3-4 minutes until it is reduced by at least half.
  • Add the broth and cook another 5-6 minutes until it is again reduced by at least half.
  • Add the cream, Parmesan, and mustard (if using), whisking a minute or so until incorporated.
  • Reduce the heat to medium-low.
  • Return the patties back into the skillet along with any collected juices.
  • Spoon the sauce and mushrooms over the steaks.
  • Cook until the sauce thickens around the patties to your desired thickness.
  • Plate the steaks over mashed potatoes, spooning more gravy over the top.
  • Serve with crusty bread to soak up the sauce.

COOKING THURSDAY ~ COUNTRY POTATOES aka COWBOY POTATOES ~ BLOG 365.92C

Crispy, golden, seasoned potatoes with ooey, gooey cheddar cheese, smoky bacon, homemade BBQ sauce and a sprinkle of green onions will leave you craving more! Tangy pickled jalapeños are optional, but mandatory according to hubby.

One of the BIG keys to the success of this recipe is cooking the potatoes twice! Boiling the potatoes first ensures they are cooked tender. Then, the you sauté them in a hot skillet it gives you those beautifully golden brown, crispy bits that help make these potatoes so ridiculously delicious. For the best flavor. DO NOT SKIP this 2 step process.

COUNTRY POTATOES aka COWBOY POTATOES

2 pounds Yukon gold potatoes, cut into 1-inch pieces (red potatoes work well also)
2 teaspoons kosher salt for boiling water
4 slices bacon, chopped
1-2 tablespoons avocado oil or butter
1 red bell pepper, chopped small
1 red onion, chopped small
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
Pinch celery salt
1/2 cup your favorite barbecue sauce

1 cup shredded cheddar cheese, optional
1/4 cup sliced pickled jalapeños or Bloody Mary pickles, optional
2-3 green onions, chopped
Sour cream, for serving, optional

  • Place the potatoes in a medium saucepan and add enough water to cover them by about an inch.
  • Add a generous pinch of salt and bring to a boil over medium-high heat.
  • Reduce the heat to medium and simmer for 5 minutes JUST until they can be poked with some resistance.
  • Drain the potatoes well.

 

  • In a large cast-iron skillet, cook the bacon 5-7 minutes over medium heat, stirring frequently, until crisp.
  • Use a slotted spoon to remove the bacon to a paper towels. DO NOT DISCARD pan drippings.
  • Add the oil, bell pepper and onion to the skillet, cooking 3-5 minutes over medium heat, stirring often, until the vegetables start to soften.
  • Add the potatoes, chili powder, cumin, garlic powder, black pepper and season to taste with FRESH ground sea salt and black pepper.
  • Stir to mix well.
  • Cook, turning and flipping the potatoes occasionally 8-20 minutes or until golden brown, crisp, and cooked through.
  • Drizzle with BBQ sauce.
  • Sprinkle with the cheese, bacon, green onions and jalapeños if desired.
  • Serve with sour cream.

COOKING THURSDAY ~ HULI HULI CHICKEN ~ BLOG 365.92B

HULI HULI CHICKEN ~ serves 4

This sweet, tangy and “sorta” spicy Hawaiian inspired meal is the perfect accompaniment to a tropical cocktail! A true HULI HULI is done on a spit on the grill, but sometimes I want it in the winter too so I created this oven version. That said, there is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house. So ALWAYS choose the grill option when possible!

CHICKEN
⅓ cup PACKED brown sugar
3 tablespoons jalapeno ketchup
3 tablespoons Bragg’s Liquid Aminos
1 teaspoon onion powder
1 teaspoon garlic powder
FRESH ground sea salt & black pepper
1 teaspoon FRESH grated ginger root
20 ounce can pineapple rings in natural juice, juice reserved
1 tablespoon cornstarch
2 pounds boneless, skinless chicken thighs

  • Preheat oven to 375°.
  • Whisk together the sugar, ketchup, liquid aminos, seasoning mix, ginger, and 2 tablespoons of pineapple juice in a small bowl. Reserve ¼ cup and set aside for serving.
  • Whisk the cornstarch into the remaining sauce to combine.
  • Place the chicken in a shallow baking dish.
  • Pour the sauce on top.
  • Nestle the drained pineapple rings with the chicken.
  • Bake for 30-40 minutes until cooked through.
  • Drizzle with reserved sauce and sprinkle cilantro over the chicken.

POTATOES
2 medium potatoes, cut into 1 inch pieces
1 tablespoon avocado oil
1 teaspoon Pampered Chef Crunchy Garlic Crisp Seasoning Mix
3 tablespoons Duke’s mayonnaise
2 tablespoons FRESH chopped cilantro leaves

  • Toss potatoes with the oil and seasoning mix in a large bowl.
  • Place on a lightly greased baking sheet.
  • Bake for 30-40 minutes until cooked through, rotating pan halfway through.
  • Whisk the reserved sauce with the mayonnaise until smooth.
  • Drizzle with sauce and sprinkle cilantro over the potatoes.

COOKING THURSDAY ~ FRENCH TOAST MUFFINS ~ BLOG 365.92A

These light and fluffy streusel tops muffins taste just like French toast in muffin form!

FRENCH TOAST MUFFINS

STREUSEL
½ cup unsalted butter, melted
¾ cup PACKED brown sugar
1 cup AP flour
2 tablespoons QUALITY ground cinnamon
⅛ teaspoon kosher salt
1/2 cup small wild blueberries, optional

  • In a bowl, add the melted butter, brown sugar, flour, cinnamon and salt and mix together with a fork until crumbles form. Set aside.

MUFFINS
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt

  • Preheat the oven to 425°.
  • Line a JUMBO muffin tin with liners or grease the wells generously with JOY baking spray.
  • In a LARGE mixing bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

⅓ cup unsalted butter melted
½ cup vegetable oil
1 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs room temperature
⅓ cup sour cream room temperature
1 cup whole milk room temperature

  • In another bowl, whisk together the melted butter, vegetable oil, sugar, vanilla and eggs until thoroughly combined.
  • Add the sour cream and milk and whisk JUST until incorporated.
  • Add the wet ingredients to the dry ingredients with a rubber spatula, scraping the sides as you go to combine the two mixtures JUST until combined.

ASSEMBLY

  • Fill each muffin cup halfway with batter, then distribute half the streusel on top.
  • Top with more batter until the muffin cup is almost full.
  • Sprinkle the remaining streusel over each muffin.

  • Bake for 25 minutes until cooked through. Adjust timing to less if making regular size muffins.
  • Cool in the pan for 5 minutes, then remove to a wire rack to cool for another 5-10 minutes before enjoying.

COOKING THURSDAY ~ APPLE PUMPKIN RAISIN WALNUT CAKE ~ BLOG 365.78A

Fall flavors blend together for an over the top delicious cake!

APPLE PUMPKIN RAISIN CAKE adapted from a Better Homes and Gardens recipe ~ serves 12
Prep Time: 30 mins
Bake Time: 30 mins
Cool Time: 15 mins
Chill Time: 3 hrs
Total Time: 4 hrs 15 mins

2 1/2 cups AP flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
2 teaspoons QUALITY ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

1 (15-oz can) pumpkin
1 cup PACKED brown sugar
3/4 cup avocado oil
2 LARGE eggs, at room temperature
2 teaspoons PURE vanilla

3/4 cup sugar
1 cup peeled, shredded Granny Smith apples
1 cup golden raisins
Enough Malibu rum to cover raisins
2/3 cup + 1/4 cup chopped walnuts

  • Pour rum over raisins in a small bowl and set aside for 10 minutes.
  • Preheat oven to 350°.
  • Grease a 13×9 inch baking pan.
  • In a large bowl whisk together first six ingredients.
  • In a another large bowl whisk together next five ingredients.
  • Add sugar whisking until well combined.


  • Drain raisins REALLY well of excess rum.
  • Fold pumpkin mixture into flour mixture; whisking until almost combined.
  • Fold in apples, drained raisins and 2/3 cup walnuts JUST until combined.
  • Spread batter evenly into prepared pan. 

  • Bake 30-40 minutes until a toothpick comes out clean.
  • Cool cake in pan 15 minutes on a wire rack. 


1/2 cup caramel-flavor ice cream topping

  • In a bowl microwave caramel topping for 15-20 seconds.
  • Use a fork or small straw, skewer or chopstick… to poke cake all over at 1/2-inch intervals.
  • Slowly pour and spread caramel mixture EVENLY over cake.
  • Cover and CHILL AT LEAST 3 hours. 

  • Spread frosting after chill time.

CREAM CHEESE FROSTING

16 ounces cream cheese, softened
1/2 cup butter, softened
Juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla, beating.
  • Add powdered sugar gradually until well blended and smooth.
  • Sprinkle with reserved nuts.
  • Refrigerate 1 hour to set icing before serving.

  • STORE covered IN REFRIGERATOR!