Tag: COOKING THURSDAY

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.

ROAST CHICKEN with LEMON HERB SAUCE ~ BLOG 366.256

ROAST CHICKEN
4 tablespoons butter, divided & softened
1 whole chicken cut into pieces (see notes)
1 1/4 cups hot water
2 teaspoons Better than Bouillon Chicken Base
FRESH ground sea salt and black pepper

LEMON HERB SAUCE
1 teaspoon avocado oil
1 -2 LARGE green onions, FINELY chopped
Juice from 1 LARGE lemon
1 tablespoon FRESH chopped Lemon thyme
1 teaspoon FRESH chopped basil
1 teaspoon WONDRA
1 tablespoon butter

  • Rinse chicken and pat dry. Salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet and when HOT, place chicken skin side down in pan.
  • DO NOT TURN chicken pieces until you see blood and bottom side is golden brown.
  • Whisk together the hot water, bouillon, thyme and basil.
  • Turn chicken and add 3/4 cup of chicken stock.
  • Reduce heat and simmer on low 15 minutes.
  • Transfer chicken to a plate and pour stock into a measuring cup.
  • Melt remaining butter in skillet and return chicken skin side down to skillet and cook another 5 minutes until skin is crisp.
  • Transfer to an ovenproof plate, cover with foil and keep warm.
  • Skim the fat from the broth and add enough of the additional broth to make 3/4 cup.
  • Heat the olive oil in the skillet on a low heat, scraping up any of the little pieces from the chicken to add to the flavor.
  • Add green onions and saute’ a minute or so.
  • Add flour and mix well.
  • Increase heat and add broth and bring to a simmer.
  • Simmer until reduced to about 1/2 cup.
  • Stir in any juices that have drained from the chicken. Simmer a few more minutes.
  • Remove from heat and whisk in lemon juice, thyme and basil.
  • Pour sauce over chicken and serve immediately. I like to serve it with rice.

NOTES:

  • If using boneless, skinless chicken, season it well and dredge prior to adding it to the skillet. Adjust timing if using boneless, skinless chicken.

Originally posted 10-22-2008, updated 7-28-2014 and again September 2024

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.

STUFFED BANANA PEPPERS ~ BLOG 366.228

STUFFED BANANA PEPPERS adapted from Mary Berg  Yield: 4 servings

FRESH ground Kosher salt and black pepper
4 banana peppers
1/4 cup FINE breadcrumbs
1 tablespoon Pampered Chef Chile Lime seasoning
2 tablespoons WHOLE milk
2 tablespoons avocado oil, divided
1 yellow onion, FINELY minced
2 garlic cloves, FINELY minced
1 cup MILD ROTEL (drained)
3/4 pound lean ground beef
1 LARGE egg yolk
1-2 cups homemade tomato sauce
1/4 cup finely grated Parmigiano-Reggiano, plus more for serving
1 tablespoon FINELY chopped FRESH parsley, plus more for serving
2 teaspoon FINELY chopped FRESH oregano

  • Heat your oven to 350°.
  • Bring a medium saucepan of salt seasoned water to a boil over high heat.
  • Add the banana peppers to blanch 2-3 minutes until JUST slightly tender.
  • Drain and slice one side off the pepper to expose the interior and remove the ribs and seeds.
  • Set the peppers aside and finely chop the small piece you cut from each pepper.
  • In a large mixing bowl, combine the breadcrumbs and milk and set aside.
  • Heat 1 tablespoon of the oil in a skillet over medium heat and add in the onion and chopped pepper.
  • Season with the Chile lime seasoning, salt and pepper, cooking 3-5 minutes until tender and lightly golden.
  • Stir in the garlic and transfer half of the mixture into the bowl with the breadcrumbs and set aside to cool to room temperature.
  • Add the ROTEL into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid and reduce the heat to low to cook and keep warm.
  • Add the ground beef to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley and oregano.
  • Place a small amount of tomato sauce on the bottom of the baking dish.
  • Season well with salt and pepper to taste and mix well to combine.
  • Stuff the meat mixture into the peppers and set into a greased baking dish.
  • Drizzle with the remaining tomato sauce, cover with foil and bake for 25-30 minutes.
  • Remove the foil and continue baking 10-15 minutes until golden and cooked through.
  • Serve the peppers topped with the sauce and a HUGE sprinkling of the Parmigiano-Reggiano and FRESH chopped parsley.

DECONSTRUCTED CABBAGE ROLLS ~ BLOG 366.221

DECONSTRUCTED CABBAGE ROLLS

1 medium onion, chopped
1 LARGE carrot, julienned
1/2 head cabbage, sliced
1 pound ground pork
2-3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 can diced tomatoes, drained
1 cup tomato sauce
1/2 cup beef broth
2 tablespoons Worcestershire sauce

  • In a large skillet brown the ground pork breaking it into small pieces.
  • When just about cooked through, add onions cooking 5-6 minutes more until meat is cooked though and the onions opaque.
  • Add the carrots, garlic, salt and pepper cooking 4-5 minutes more.
  • Whisk together the Worcestershire sauce, broth and tomato sauce.
  • Add the tomato sauce mixture, stirring to coat well.
  • Add the cabbage and tomatoes.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 5-8 minutes, stirring occasionally until cabbage is tender.
  • Serve over rice.

NOTE: If you like the taste of the peppers you normally stuff, then dice a red pepper and add in when you add the carrots.

APPLE PIE PORK CHOPS ~ BLOG 366.208

APPLE PIE PORK CHOPS Yield 4-6 servings
4-6 1 inch THICK boneless pork chops
FRESH ground sea salt and black pepper
6 ounce package Stove Top Stuffing mix, prepared per package
21 ounce can Comstock apple pie filling
1-2 ounces avocado oil

  • Preheat oven to 350°.
  • In a large skillet heat oil over medium-high heat until shimmering.
  • Season pork chops all over and add to oil, browning 3-4 minutes per side.
  • Lightly grease 9×13 baking dish.
  • Spread pie filling evenly over the bottom of the baking dish.
  • Layer pork chops over the pie filling.
  • Layer the stuffing mix over the pork chops.
  • Cover and bake for 35 minutes.
  • Uncover and bake 10 minutes longer.

NOTE: Changing the fruit flavor can give you a new and more complex flavor profile. I really like these with cherry, apricot, peach or pineapple also.

CAJUN CABBAGE ~ BLOG 366.207

Spicy and cheesy as well as hearty. Also a perfect dish for a cold winter’s eve, church socials, potlucks or even summer suppers. The cabbage stays somewhat crisp and makes this almost like a warm salad.

CAJUN CABBAGE

1 pound QUALITY ground beef
1 tablespoon avocado oil
1 medium red pepper, chopped
1 medium Vidalia onion, chopped
3 cloves garlic, FINELY minced
1 can ORIGINAL Rotel tomatoes
8 ounces tomato sauce
1/2 cup long grain rice (uncooked)
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped basil
1 tablespoon FRESH chopped oregano
1/4 +/- cayenne pepper
1 tablespoon FRANK’s original hot sauce
1 small head cabbage, chopped
1 – 1 1/2 cups shredded Colby cheese

  • Preheat oven to 350°.
  • Heat skillet over medium high heat.
  • Add ground beef and season to taste with FRESH ground sea salt and black pepper.
  • Drain beef well.
  • Add oil to skillet.
  • When oil is heated add onion and pepper, sautéing until onion is translucent.
  • Add garlic, sautéing a minute more.
  • Add tomatoes, tomato sauce, hot sauce, basil, oregano, cayenne and rice, stirring to combine.
  • Spread into an ungreased baking dish.
  • Toss cabbage pieces and cheese together.
  • Top with chopped cabbage and cheese.
  • Cover and bake 1 hour + or until rice is tender.

BEEF FILET BITES IN BALSAMIC SAUCE ~ BLOG 366.193

This recipe is inspired by Olive Garden’s Beef Filets in Balsamic Sauce. You can serve it with pasta, mashed potatoes or a baked potato and salad to have the perfect date night or company meal.

BEEF FILET BITES IN BALSAMIC SAUCE

4 tablespoons avocado oil
4 tablespoons butter
1 medium Vidalia onion, sliced thin
1/2 SMALL red pepper, diced small
FRESH ground sea salt and black pepper, to taste
1/2 cup dry white wine
1/2 cup Marsala wine
1/2 cup beef broth
2 tablespoons QUALITY balsamic vinegar
2 pounds beef tenderloins, cut into bite sized pieces
1/4 cup WONDRA
FRESH rosemary sprigs
FRESH chopped parsley

  • Heat oil and butter in large skillet over medium high heat.
  • Dredge beef pieces in seasoned flour, shake off excess.
  • Add beef pieces to pan and sear 3-5 minutes. Remove beef and keep warm.
  • Add onion slices, season with salt and pepper and cook 10 minutes or until caramelized.
  • Add wines, broth and vinegar, bringing to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes or until reduced by half.
  • Add beef back in and heat through.
  • Garnish and serve immediately.

CHOCOLATE CHERRY DOODLES ~ BLOG 366.186

DO YOU LIKE SNICKERDOODLES? HOW ABOUT CHERRY PIE?  CHOCOLATE?  Who doesn’t like all of those?  We had a difference of opinion on dessert the other day.  I was craving snickerdoodles, but they did seem a bit plain.  Hubby was craving cherry pie and my uncle says you can’t call it dessert unless it involves chocolate. These are perfect for a 4th of July celebration.
So I set about making what will now be known as CHOCOLATE CHERRY DOODLES!  They were supposed to be muffins, but they rise so much they make a much more fun trifle type dessert.
1 1/2 + 1/4 + 1/2 cups sugar
1/2 cup + 2 tablespoons butter, softened
1/2 cup Crisco
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 can Cherry Comstock pie filling
1 ounce unsweetened Baker’s chocolate
  • Heat oven to 375ºF. 
  • Spray DEEP muffin tin with PURE.
  • Cream together 1 1/2 cups sugar, 1/2 cup softened butter, shortening and eggs in large bowl. 
  • Stir in flour, cream of tartar, baking soda and salt until well blended, use your hands when necessary. 
  • Shape dough into 1 1/4-inch balls. 
  • Mix together 1/4 cup sugar and the cinnamon. 
  • Roll into 12 balls and then roll in cinnamon-sugar mixture. 
  • Place one in each slot and slightly flatten.
  • Divide cherry pie filling among the slots evenly.
  • Bake for 20-25 minutes.
  • While baking the cookie dough melt 2 tablespoons butter in a small saucepan.
  • Add the chocolate and blend well.
  • Whisk in sugar until well dissolved.
  • When you remove muffin tin from oven, let cool 5 minutes.
  • Spoon a dollop of chocolate over each muffin slot.
  • Cool 15 minutes.
  • Spoon out 2 slots per bowl and ENJOY! 

Originally posted in 2009, but recently revisited and bringing it forward to the here and now.

HONEY THYME PORK TENDERLOIN & CARROTS ~ BLOG 366.172

HONEY THYME PORK TENDERLOIN & CARROTS
1 tablespoon avocado oil
2-3 pounds pork tenderloin
1 clove garlic, minced
FRESH ground sea salt and black pepper
1 tablespoon FRESH lemon thyme
2 tablespoons QUALITY honey
1/2-3/4 cup homemade chicken bone broth
1+1+1 tablespoons butter
4-6 LARGE carrots, rustic cut

  • Preheat oven to 450°.
  • Melt 1 tablespoon butter and coat carrot pieces.
  • Arrange carrots on a sheet pan, generously seasoning with salt and pepper.
  • Roast carrots 20 minutes until crisp tender.
  • Pat pork dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil and 1 tablespoons butter in a skillet over medium high heat.
  • Add pork brown all over 6-8 minutes. DO NOT CLEAN OUT SKILLET!
  • Move carrots to one side of pan and add pork tenderloin to sheet pan.
  • Roast another 8-12 minutes until pork is cooked through.
  • While pork is roasting make the sauce. Using the skillet remains heat and add the garlic and thyme.
  • Whisk together the honey and chicken stock.
  • Add to skillet, simmering 3-4 minutes and scraping up any bits from the bottom of the skillet.
  • Whisk in butter and season to taste with FRESH ground sea salt and black pepper.
  • If sauce is too thick add a splash or two more of chicken stock or water.
  • Let pork rest 2-3 minutes before slicing.

GREAT GRANS CHICKEN & GRAVY ~ BLOG 366.165

GREAT GRANS CHICKEN & GRAVY

1 tablespoon avocado oil
1 tablespoon butter
1 medium Vidalia onion, FINELY chopped
1 box grape tomatoes, halved
1 1/2 – 2 cups of carrots, small diced
1-2 tablespoon FRESH lemon thyme leaves
1/2 teaspoon sweet paprika (see note)
FRESH ground sea salt and pepper, to taste
2-3 cloves garlic, minced
1-2 cups homemade chicken broth
1-2 pounds chicken breasts or tenders, cut into small bite size chunks

  • In a large skillet melt oil and butter together.
  • Add onions, tomatoes and carrots, cooking for 2-3 minutes until onions are translucent. 
  • Add in the garlic, thyme, paprika, salt and pepper.
  • Add chicken pieces and 1 cup of chicken broth.
  • Turn the heat to medium and simmer for 15 to 20 minutes, or until chicken is cooked through. Keep checking to make sure nothing is sticking to the pan, adding broth as necessary to keep it moist and make the gravy.
  • When chicken is cooked through check to make sure thicken gravy as necessary with corn starch.
  • In a small bowl whisk together a few tablespoons of the pan gravy with a tablespoon or 2 of cornstarch.
  • Mix well, then pour slowly into the pan, stirring constantly until the gravy thickens up and heats through.

NOTES:

  • Paprika comes sweet or smokey. Choose accordingly as it will alter your flavor a bit.
  • If I have some in the fridge I’ll add about 1/2 cup chopped marinated artichokes.
  • You can substitute rotisserie chicken pieces, but if you do, don’t add the chicken pieces until after the veggies have simmered 10-15 minutes and are crisp tender.

Great gran served this over homemade noodles and never used rotisserie chicken. Her chicken was farm fresh and simmered to make the broth fresh. Grams amped up the carbs by serving it with noodles in it and serving it over homemade mashed potatoes, but it’s great without either of those.

PEACH or STRAWBERRY EARTHQUAKE CAKE ~ BLOG 366.158

I found this recipe on Facebook originally and it looked so intriguing I just HAD to try it and am so glad I did! You won’t be disappointed either. The original recipe called for strawberries, but we LOVE it with peaches too. The picture on facebook is quite deceptive also – they evidently added a great looking glaze that isn’t included in their recipe. I will be adding the glaze below from now on.

EARTHQUAKE CAKE

1 white cake mix prepared per box directions
1 cup fruit pieces, chopped
8 ounces cream cheese, softened
1/2 cup unsalted butter, melted
4 cups powdered sugar
1 teaspoon PURE vanilla extract
1/2 cup sweetened and toasted coconut flakes
1/2 cup white chocolate chips, chopped

  • Preheat your oven to 350°
  • Grease a 9 X 13 baking dish.
  • Fold the chopped strawberries into the prepared cake mix.
  • Pour batter into the greased baking dish.
  • In another medium bowl, beat together the softened cream cheese, melted butter, powdered sugar and vanilla extract until smooth.
  • Drop spoonfuls of the cream cheese mixture over the cake batter in the baking dish.
  • Sprinkle coconut flakes and white chocolate pieces evenly over the top of the batter.
  • Bake 40-45 minutes until the cake is set and the edges have turned golden brown.
  • Allow the cake to cool COMPLETELY before serving. As it cools you’ll notice a beautiful cracked, earthquake cracked effect on the top, with delicious pockets of cream cheese and strawberry throughout. Top with additional chopped fruit if desired.

NOTE: Change up the fruit flavor as desired, peaches, blueberries, raspberries, blackberries or cherries work well also.

GLAZE (optional)
2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon PURE vanilla extract

  • Whisk together the powdered sugar, lemon juice and vanilla.
  • Drizzle over cooled cake and let glaze harden 10 minutes or so before serving.
  • Transfer to serving platter and serve with FRESH blueberries or berry of choice 😀

This is what it looked like on facebook.