Ham, Havarti, and Chive Breakfast Casserole

We had ham for Christmas Eve dinner.  I think it is probably impossible to finish a ham in one meal, no matter how many people you have over.  I used some of the leftovers for breakfast on Christmas morning.   Did I buy too much ham to ensure I would have leftovers.  Maybe.

This recipe came from the Scandinavian Gatherings book.  It really puffs up nicely and has a pretty color to it, don't you think?

Ham, Havarti, and Chive Breakfast Casserole

16 eggs

1/8 t. salt

1 small clove garlic, finely minced (or 1/8 t. garlic powder if you don't have it)

pinch of fresh ground pepper

2 c. whole milk

12 oz. ham, diced small

2 c. shredded Havarti

2 c. shredded cheddar

1/3 c. snipped fresh chives

In a large bowl, beat the eggs with a whisk until uniform.  Beat in the salt, garlic, pepper and milk.  

Stir in the ham, cheeses, and chives with a rubber spatula.

Pour the mix in a greased 9 x 13 baking pan and evenly distribute the ham and cheeses if necessary.

Baked at 375 degrees for 45 minutes or until a knife inserted in the center comes out wet but clear, and the top of the casserole is a deep golden color.

Allow the casserole to cool for 5 or 10 minutes before serving.

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t = teaspoon

oz = ounce

c = cup

Danish Marinated Cucumber Salad

This Christmas, I wanted to try a few more Scandinavian inspired dishes.  I found this Cucumber Salad recipe in a Scandinavian Gatherings book that tasted just like my childhood at Grandma's.  It seemed like these were on the table for every meal back in the day.  No, I'm not complaining.  I like their vinegary crispness.

Danish Marinated Cucumber Salad

2 large English cucumbers, thinly sliced (I used a mandolin with the thin blade)

1 small sweet onion, thinly sliced (again, I used a mandolin)

pinch of salt and fresh ground pepper

1/3 c. water

1/3 c. sugar

1/3 c. white vinegar

Put the cucumbers and onions in a bowl and season with the salt and pepper.

Combine the water, sugar, and vinegar in a bowl and stir until the sugar is dissolved.   Pour it over the cucumbers and onions and toss lightly.

Cover and refrigerate for a few hours.  

I drained it a bit before serving.

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c = cup

Ranch Pretzels

My mother-in-law used to make these and I never got the recipe from her before she passed.  A little google search lead me to the one I think she probably used as I know hers used the Orville Redenbacher oil.  

They remind me of being at their cabin at Christmas time with the wood stove keeping the place warm.  Once mixed, they were always stored in the big clear plastic barrel that the Utz pretzels came from.  They must have made a Sam's Club run to get the pretzels because that was one big a$$ barrel.  Even still, they didn't last long.

Ranch Pretzels

32 oz. pretzels (I used sticks)

1 16 oz. Orville Redenbacher popcorn oil (this was alot.  You can probably get by with 12-13 oz if you wanted to save some for popcorn)

1 oz. Hidden Valley Original Ranch Dressing dry mix

2 t. dill weed

1 t. garlic powder

Mix the oil, ranch dressing, dill and garlic powder.   Pour of the pretzels in a really big bowl and stir to coat really well.  Transfer them to a big container that you can seal.  

Toss the pretzels every couple of hours to coat them well and oil is mostly absorbed.

The original recipe says no baking was required but by the next morning, they were still really oily. So, I put them on a couple of sheet pans and baked them at 250 for 1 hour and tossed every 15 minutes.  That dried them out and they were good to go!  That is why I am saying that you could probably use less oil than called for.

Chex Mix

Okay, is there anyone out there that can resist a handful of chex mix?  I challenge you to produce that person as evidence.  If it is sitting on the counter, it will be snacked upon.  You'll find yourself altering your walk through the kitchen to walk by and have a taste.  You will be compelled to stop and snack again.  and again.  and again.

This is a combo creation from a couple of different recipes--one from the Chex box and one I found online for 'grandma's best chex mix'.  The original one from the box just doesn't have as much coating as I think it should.

You will want a total of 12-14 cups cereal and snacks.  I used the following but you can substitute others for your taste, like bagel chips, goldfish crackers, different kind of nuts, etc.

Crunch...Crunch...Crunch

Chex Mix

3 c. corn chex cereal

3 c. rice chex cereal

2 c .wheat chex cereal

2 c. Cheez-it Crackers

2 c. pretzels

1 c. cheerios

1 c. peanuts

1 1/2 sticks butter

3-4 T. Worcestershire sauce

1 T. seasoned salt

1 T. garlic powder

1 t. onion powder

In a big bowl, combine all of the cereal and snacks.

Melt the butter and stir in the Worcestershire sauce, seasoned salt, garlic powder, and onion powder.

Add the sauce to the dry ingredients and toss for 1-2 minutes to make sure everything is well coated.

Divide the mixture to 2 sheet pans and bake at 250 degrees for 1 hour, tossing every 15 minutes.

Pour the mixture on parchment paper to cool.  Store in a sealed container up to 2 weeks.

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c = cup

T = tablespoon

t = teaspoon

Asian Noodles with Peanut Sauce

Tonight was Improv Night in the kitchen.  No, this is not a recipe, really, but I didn't want to forget what I did with this tonight.  I want to make it again!  It made me feel like I had Noodles and Co. carryout.  It is super fast to assemble, too.  Bonus for those nights where you don't have 'oodles' of time.  See what I did there? :) 

The featured stars of the show

Thinly slice some red pepper and slice a couple of green onions.  

Shred or chop up some already cooked rotisserie chicken.

Chop up some peanuts.

Cook some Asian noodles.  These in the photo only take 3 minutes -- fast!

Sauté the red pepper.  Add the chicken to heat through and then a generous amount of sauce and the Asian noodles.  Heat everything through.

Top with the green onion and chopped peanuts.

Bloody Mary Flank Steak

What is it about flank steak?  I'm attracted to a flank steak.  A thinly sliced flank just looks so tasty.  

I found this recipe in Food Network magazine.  It was a Guy Fieri recipe.  I like a good bloody Mary.  I like flank steak.  flank steak + bloody mary = yum.  Did anyone order the beer chaser?

Bloody Mary Flank Steak

1 lb. flank steak

1 c. vegetable juice (I used spicy V-8)

1/2 c. vodka

1 t. sea salt

1 t. pepper

1 t. hot sauce

1 T. lemon juice

1 T. Worcestershire

1 or 2 gloves garlic, crushed

1 t. onion powder

1 t. celery seeds (I didn't have any so just used a bit of celery salt)

1 T. horseradish

1/4 c. olive oil

Thoroughly mix all ingredient except the steak in a zip lock bag. 

Add the steak and let it marinate in the fridge at least 8 hours, up to 24 hours.

Remove the steak to drip dry and pass it to your grill master to grill to medium rare.  Let it rest 5 or 10 minutes and slice against the grain.

Caramel Chocolate Chip Cookies

This is a Martha Stewart recipe I found and I made a couple of small modifications.  According to my taste testers, I should sell them!  Yeah, they are that good.  This makes 12 monster sized cookies, about 5-6 inches in diameter.   A real treat.  

As usual, I can't help myself and I have changed a few things on the original recipe.  So basically, it is MY recipe now.  Take that Martha.

I weigh these to be sure they are all the same size -- 4 ounces per cookie works out perfectly.  Which is really kind of a bummer, because I am that person who lives life on the edge and eats raw cookie dough.  And with this I can't.  One cookie half the size it should be?  Bad presentation, man.  So I resist.  But as soon as the cookies cool enough so the caramel doesn't give me a second degree lip burn, I'm having one.

So back to Martha vs. Me....I changed her light brown sugar to dark, changed her 12 oz. bag of chips to 10 oz. mini chips (better distribution!), specified the kind of caramel I found that works best, and she said to cut each caramel in half.  I like them in quarters so, again...better distribution.

I have tried adding 1/2 cup of pecan halves, then chopped, and it was a really good addition if you are feeling nutty.

The original no-nuts version with light brown sugar

3 c. flour (I prefer to weigh my flour.  This is 384 grams)

1 1/2 c. packed dark brown sugar

1/2 c. sugar

1 t. baking soda

3/4 t. baking powder

1 t. kosher salt

2 sticks (1 c.) cold butter cut into 1/2-inch pieces (The recipe called for unsalted but I used salted because, duh...salted caramel is always better.)

10 oz. semisweet mini sized chocolate chips (I like the way they distribute among more of the cookie)

2 large eggs, room temperature

1 t. vanilla extract

18 caramels, quartered (I have tried this with Kraft and Werther's versions and definitely prefer Werther's Original Soft Caramels.  Kraft caramels were way too hard after baking.)

optional add: 1/2 c. pecan pieces, chopped, if you like nuts

In the bowl of a stand mixer, use the paddle attachment and beat together the flour, sugars, baking soda, baking powder and salt.  

Add the butter pieces and beat on medium until it is combined but there are still some pea-sized pieces of butter.   

Add the chocolate chips and mix at to combine them, then mix in the eggs, one at a time, and add the vanilla.

Must. Not. Eat. Raw. Cookie Dough...

Scoop dough into 4 ounce balls. (I did say these are huge cookies!)  Make a deep well in each and put 6 pieces of caramel in each.  Roll back into balls and place them in a dish or on a plate.  Freeze for 15 minutes.

While they are chilling, preheat the oven to 375 degrees and set the oven racks on the middle and top racks.  Line 2 cookie sheets with parchment paper.

After chilling, transfer the cookie balls to the trays--6 on each.  These cookies will spread!

Bake for 10 minutes at 375 degrees.  Then reduce temperature to 350 degrees, swap the sheets positions and bake until the centers are almost but not completely set, about 7-10 minutes--you can press the tops gently with your fingers to check.  (Mine come out perfectly at 8 minutes.)

Remove the sheets from the oven and bang them on the counter a few times to create cracks in the top of the cookies.   Place the sheets on wire racks and let them cool completely (if you can wait that long).

Version with Chopped Pecans

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c = cup

t = teaspoon

Garlic Herb Mashed Potatoes

This isn't much of a recipe, but I want to remember what I did with some leftovers to make these really tasty potatoes!   I *heart* reinventing the leftovers.

The Boursin cheese and heavy cream were sitting around in the fridge looking sad and lonely.  After meeting the potatoes and butter, that frown turned upside down.

Garlic Herb Mashed Potatoes

2 - 3 lbs. red potatoes, cut in 1 inch or so pieces. ( I don't bother peeling them)

1/2 package of Boursin garlic herb cheese

1/4 c. or so heavy cream

3 T. butter

Salt and pepper to taste

 

Boil the potatoes until they are really tender.  Drain.

Mix all the ingredients in a stand mixer to make them nice and creamy.

So good!

Pumpkin Pie

This is an old classic addition to that dessert spread for Thanksgiving.  I think that technically, a cracked pumpkin custard like this is considered bad form and the crust could be a bit less 'rustic', but hey.  I'm not a professional here.  Deal.  Close your eyes when you eat it. 

Pumpkin Pie

1 uncooked pie crust, chilled

2 large eggs plus yolk of a third egg

1/2 c. packed dark brown sugar

1/3 c. white sugar

1/2 t. salt

2 t. cinnamon

1 t. ground ginger

1/4 t. ground cloves

1/8 t. ground cardamom

1/2 t. lemon zest

1 can (15 oz.) pumpkin puree

1 1/2 c. heavy cream (or 12 oz. can of evaporated milk)

Beat the eggs.  Mix in the sugars, salt, lemon zest, and all other spices.

Mix in pumpkin puree.  Stir in the cream (or evaporated milk).  Beat together until everything is well mixed.

Pour the mix into the chilled pie shell and bake at 425 degrees for 15 minutes.  After 15 minutes, lower the temperature to 350 degrees and bake for 45-55 minutes more, until a knife inserted comes out wet but relatively clean.  The center should be just barely jiggly.

About 1/2 way through you might want to put foil around the edges to keep the crust from getting too brown.

Cool at least 2 hours on a wire rack.  The pie will be puffy when it comes out of the oven but will settle as it cools.

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oz = ounce

t = teaspoon

c = cup

Kung Pao Chicken Meatballs

Thanks to my sis for sending this recipe to me!  You can sub ground turkey for the chicken if you like.  I also made mine a bit milder using less chile paste than the original recipe.   

The first time I made these, I waaaay overcooked them because I went by color rather than a thermometer.  Do yourself a huge favor -- use a thermometer!  

Meatballs

1 lb. ground chicken

1/3 c. onion, finely diced

1 egg

1/4 white whole wheat flour (I used regular whole wheat flour I had on hand.  You can also sub all purpose flour)

1/3 c. rolled oats  ( I think next time, I would grind these up a bit before hand)

1 T. sriracha

1/4 t. sea salt

1/4 t. pepper

2 t. minced garlic

Kung Pao Sauce

1/4 c. soy sauce

2 T. sriracha

2 T. red chili paste (I used 1 T. garlic chili sauce)

2 T. honey

Combine all the meatball ingredients.  Roll in balls a bit smaller than a golf ball to make about 20 meatballs.  (Do this with wet hands to avoid sticking)

Place the balls on the baking sheet.  Bake on a baking sheet sprayed with oil at 400 for about 25 minutes or until the tops start to brown.  I strongly recommend using a meat thermometer and check the temp at about 22 minutes.  Cook them to 165 degrees.

While the meatballs are baking, combine the sauce ingredients.  When the meatballs are done, toss them in the sauce.

Serve with rice.

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c = cup

T = tablespoon

t = teaspoon

Campfire Macaroni and Cheese

 Here is a slight modification to my Epcot mac and cheese recipe that finishes the dish off over a firepit.  We had it this weekend and it stick to your ribs goodness.

1 pound macaroni, cooked al dente.  Do not over cook!

1 lb. pork sausage, cooked.  I used 1/2 lb. hot and 1/2 lb mild

1/2 onion, chopped small

1/2 red pepper, chopped small

3 jalapenos, seeds and most ribs removed chopped small

2 c. heavy cream

1 lb. medium cheddar, shredded.  Shred it yourself, it will melt better than bagged shredded

1/2 lb. sliced american cheese

Cook the pasta to al dente, do not over cook!,   Drain and rinse.  

Fry the sausage and drain off the oil.

Saute the onion, pepper and jalapenos in a bit of the leftover sausage grease.

(I did the sauteing of the veggies, noodle cooking, and sausage frying earlier in the day and stuck them in the fridge.)

About 45 minutes before you want to eat, heat the heavy cream to a simmer on the stove in the cast iron pot.  Over low heat, add the cheddar cheese in batch to melt, then the american cheese.

Then, add the pasta, sausage, and veggies that were prepared earlier.  Stir them together.  

Transfer the pot, covered, to the firepit and let it heat to a bubble for about 30 minutes over the fire.  Be sure the pot is high enough not to burn the bottom.

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lb = pound

c = cup

Mushroom Ricotta Tart

Are you sick of me talking about leftovers yet?  I had a few leftovers in the fridge and googled what I could do with them.  This is what I came up with--turned out great!

Note on the pie crust: I bought a Trader Joe's two-crust box.  When I took it out and unrolled one, it crumbled into big pieces.  Not happy.  I pinched the pieces together and rolled it out again.  All said and done, it turned out awesome for a savory type pie.  It's a bit more dense than the Pillsbury prepared refrigerated crust I usually buy.  (Update: don't fiddle with what brand of crust to buy--if you have 15 minutes to spare you simply must make this one instead!)

Mushroom Ricotta Tart

1 single uncooked pie crust--you decide if it is store bought or homemade

Mushroom Layer

8 oz. cremini mushrooms, diced

1/4 c. onion, chopped

1 t. minced garlic

2-3 handfuls of spinach

1 t. salt

1/2 t. pepper

1/4 c. parmesan cheese, grated

Heat a tablespoon or so of oil in a skillet.  Add the chopped onions and saute until translucent.  Add the garlic toward the end.  Add the chopped mushrooms, salt and pepper.  Cook until the moisture in the mushrooms have evaporated. Add the spinach until wilted and set the mix aside to cool.  Once cooler, stir in the parmesan cheese.

Ricotta Cheese Mixture

8 oz. ricotta cheese 

1/2 c. heavy whipping cream

3 eggs

1 t. dried thyme 

1/4 t. salt

1/4 t. pepper

Whisk together all the the ricotta, whipping cream, eggs, thyme, salt, and pepper.

Line a pie pan with the crust, pricking it with a fork.  Pre-bake it for 10 minutes at 375 degrees.

Remove from the oven and decrease oven temp to just under 350 degrees.  

Add the mushroom layer to the pie crust.  Then pour the ricotta mixture over that.

Bake at 30-35 minutes or until the top is golden brown and an inserted knife comes clean.

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c = cup

oz = ounce

T = tablespoon

t = teaspoon

Caramel Apple Pie

 This one is for you, Caroline!  I'm afraid you'll have to do some converting from US measurements.   A good addition to any Thanksgiving dessert spread.

Caramel Apple Pie

A double pie crust, you can decide to make your own or buy premade.

1/2 c. brown sugar, packed

1/4 c. butter, melted

1/3 c. flour

5 c. thinly sliced apples

2/3 c. sugar

3 T. flour

2 t. cinnamon

1 t. lemon juice

2 T. milk

20 caramels, halved

Preheat oven to 375 degrees.  

Combine the brown sugar, melted butter and 1/3 c. flour.  Mix well and set aside.

Apple filling:   Put the sliced apples in a bowl and add the sugar, 3 T. flour, cinnamon, lemon juice.  Toss until all the ingredients are mixed well and apples are coated.

Place one crust in a deep dish pie pan.  Spoon 1/2 of the apple mixture in the pie pan and top with 1/2 of the sliced caramels and 1/2 of the brown sugar/butter mix.  Repeat the layers.

Place the top pastry over the pie and seal well.  Cut steam vents in the top and brush it the milk.

Cover the pie with foil and bake for 25 minutes.  Remove the foil and bake for another 20-25 minutes until the crust is golden brown.

Serve warm.

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c = cup

T = tablespoon

t = teaspoon

Campfire Beef Stew

 Friends said that they made beef stew over their firepit on a fall day.  I had to try it and immediately bought a cast iron pot.  So glad I did!  Super yummy and a feel good meal given that you have to sit by a fire with a drink of choice for two hours while it simmers.  Rough....I came up with this recipe by combining a few different ones I saw online.

Campfire Beef Stew

Amounts are general. You can change as you see fit!

6-8 slices of bacon cut small

2 lbs. beef stew or chuck roast cut in small bite-sized, generously salted and peppered

1/4 c. flour

1 onion, chopped

3 large potatoes, diced small

5 carrots, diced

2 celery stalks, chopped

8 oz. cremini mushrooms, diced

4 cloves garlic, chopped

12 oz. tomato paste

32 oz beef broth

1 1/2 c. dry red wine

1 t. rosemary

1 t. thyme

1 t. parsley

Season meat generously with salt and pepper at least a few hours ahead of time.  Toss in flour before browning.

Fry the bacon in the cast iron pot.  Add the seasoned, floured beef and brown it.  (I did both of these on the stove in the cast iron pot to make it easier, rather than over the fire.)

Then add all the other ingredients to the pot and move it outside to the firepit.  Cook over the fire covered, or mostly covered, on a simmer for about 2 hours.  Make sure the veggies are cooked through.

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lb = pound

t = teaspoon

c = cup

Macadamia Nut Cookies

 I had some macadamia nut pieces laying around and was looking for a way to use them.  I found this at Taste of Home magazine's site.  I was skeptical after the first tray came out more brown than I had wanted but cutting back in the baking time did the trick.   I got about 48 cookies out of this recipe.  Plenty to stick in the freezer for another time!

Macadamia Nut Cookies

2 cup butter, softened

3/4 c. sugar

3/4 c. packed brown sugar (I used light)

2 eggs

1 t. vanilla extract

2 1/4 c. flour

1 t. baking soda

1 t. salt (I used kosher)

7 oz. macadamia nut pieces

2 c. semisweet chocolate chips (other kinds would be fine too)

1 c. white baking chips

Cream together the butter and sugars and until light and fluffy.  Add the eggs and vanilla and beat on medium for 2 minutes.

In a separate bowl, combine the flour, baking soda and salt.  Add it to the mix and beat for 2 minutes.  Stir in the nuts and chips.  Cover and refrigerate for several hours or overnight. (honestly if the batter is firm already, I'm not sure it is necessary but I did it anyway.)

Drop by tablespoonfuls 2 inches apart on an ungreased baking sheet.  The recipe says to bake at 375 degrees for 10-12 minutes or until golden brown.  I like it better closer to 350 degrees for about 9 minutes.  

Cool for a minute before moving the cookies to a cooling rack.

Chocolate Cake

 Okay.  This is going to be the go-to birthday cake from now on!  Moist, chocolatey goodness.  it is the 'Hershey's Perfectly Chocolate Cake' recipe.  It's a serious rival of Portillo's chocolate cake.

Chocolate Cake

Cake

2 c. sugar

1 3/4 c. flour

3/4 c. cocoa powder

1 1/2 t. baking powder

1 1/2 t. baking soda

1 t. salt

2 eggs

1 c. milk

1/2 c. veg oil

2 t. vanilla extract

1 c. boiling water

Grease and flour 2 9-inch round baking pans.  (I didn't have 9-inch so used 2 8-inch.  The batter rose during baking and it was a full pan!  I would probably do 3 8-inch layers next time.)

Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a bowl.  Add the eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.  Add the boiling water (batter will be thin).  Pour batter into the prepared pans.

Bake at 350 degrees for 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes and then remove from pans and let cool completely on a cooling rack.  

Once cooled frost cake.

Frosting

1 stick butter (1/2 c.) melted

2/3 c. cocoa powder

3 c. powdered sugar

1/3 c. milk

1 t. vanilla extract

Melt butter.  Stir in the cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.   Add small amount additional milk if needed.  Stir in the vanilla.  Makes about 2 cups frosting.

Lemoncello Cake

 If you like lemoncello like I do, here is a dessert for you! I found this one on allrecipes.com.

Lemoncello Cake

Cake

1 c. plain greek yogurt

2 eggs

1/3 c. oil

2 T. fresh lemon juice

2 T. lemon zest

1 c. sugar

1/4 c. lemoncello

2 c. flour

1 1/2 t. baking powder

1/2 t. baking soda

pinch of salt (optional)

Glaze

3/4 c. powdered sugar

3 T. lemoncello

Line 3 8-inch cake pans with parchment paper and/or cooking spray. (The original recipe called for only 1 pan but the sides on my pans were obviously way shorter than theirs--I had to use 3 pans!)

Whisk together yogurt, eggs, oil, lemon juice, lemon zest, sugar, and lemoncello.  

In a separate bowl, mix the flour, baking powder, baking soda, and salt.   Gently add these dry ingredients to the wet.  Do not over mix or the cake will be tough.

Bake at 350 degrees until the top is golden brown and a toothpick comes clean, about 35 minutes  Remove from oven and cool slightly.

For the glaze, combine the powdered sugar and lemoncello in a bowl until smooth.  Poke small holes over the top of the still warm cake with a fork or toothpick.  Spoon the glaze over the cake and spread with the back of a spoon.  The glaze will seep into the cake and add moisture.  (it might not seem like it is enough, but it is!)

Carrot Ginger Soup

 Fall is upon us.  And Soup.  I took some liberties with this recipe I found and made some swaps as noted. This is mild in flavor and I think it might be good with a bit more spice.  Maybe a bit of cumin, red pepper flakes, or thyme?

Carrot Ginger Soup

1 T. butter (I used leftover bacon grease---naughty!)

1 large onion, chopped

1 16 oz. bag of baby carrots

1 T. fresh ginger, grated

3 c. vegetable broth

1/4 c. sour cream or coconut milk (I used greek yogurt)

Chives for garnish

Melt butter (or the fat you use) in a large pot. over medium heat.  Add the onions and cook until they are soft.

Add the broth, carrots and ginger.  Cover and bring to a boil, then reduce to simmer, covered, for about 30 minutes, until the carrots are soft.

Add the sour cream (or your substitute).

Blend with an immersion blender until smooth.  Add salt and pepper to taste.  

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oz  = ounce

T = tablespoon

c = cup

Cauliflower Mash

 I can't get enough of this right now.  I LOVE potatoes and this are a really decent substitute!  Feel free to experiment with the amounts and types of seasoning or cheese.  There are no rules here!

Cauliflower Mash

1 large or a couple of medium heads of cauliflower cut in florets for about 3 lbs. total

3 or 4 T. butter

4 T. minced garlic

1/4 c. parmesan cheese

1/3 c. shredded cheese of your choice (I used cheddar)

1/3 c. plain greek yogurt

chives (I used about 1 T. dried--didn't have fresh)

salt and pepper 

Steam the cauliflower until it is soft.  

Put cauliflower in a food processor with the butter and blend it.  Add the other ingredients and blend it until smooth.

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c = cup

T = tablespoon

Buttermilk Oven Baked Chicken

 So, the leftover buttermilk from the homemade butter recipe?  Here is how I used it.  You can be totally flexible in the seasoning you use.  In the mood for mexican? Try taco seasoning.  Or a lemon pepper type thing.  Or Italian seasoning.   Emeril's cajun seasoning.  You get the idea.

NEW NOTE!  Looking for an awesome flavor combination?  Use the alternate seasoning with Emeril's cajun seasoning and serve with the pumpkin pancake recipe with syrup.  OMG so good.

Buttermilk Oven Baked Chicken

1 1/2 lbs. or so chicken breasts, cut in tenders seasoned with salt and pepper

1 c. or so buttermilk

3-4 c. cornflakes, crushed but not super fine

1/2 c. panko crumbs

1/2 t. garlic powder

1/2 t. poultry seasoning

1/2 t. paprika

1 t. salt

1/4 t. pepper

Alternate seasoning:  3-4 c. corn flakes, ground coarsely, 1/3 c. bread crumbs, 1 T. Emeril's Cajun Seasoning.

Put the seasoned chicken in a container or bag and pour the buttermilk over it.  Let is sit in the fridge at least 6 hours, preferably overnight.

Combine the cornflakes, panko crumbs, garlic powder, poultry seasoning, paprika, salt, and pepper in a baggie.  Add the chicken breasts and coat them with the breading.

Put a rack sprayed with cooking oil on a sheet pan.  Place the coated chicken on the rack and bake at 350 degrees for 30 or so minutes, until cooked through.

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t = teaspoon

c = cup

lb = pound

Homemade Butter

 This is not a recipe!  It's a method.  I was curious--could I actually make butter?  Answer: YES!  Super easy.  And I love the salted butter my flight attendant neighbor brings back from Europe.  With this, I can add the saltiness I crave.  You will have buttermilk as a bi-product.  I'm going to try buttermilk chicken this week with that!  

I got about 8 ounces of butter and about a cup of buttermilk out of this recipe.

Homemade Butter

2 c. heavy whipping cream

1 t. kosher flaky sea salt (or other salt of your choice)

A bit of course Salt to taste (Optional for extra saltiness and crunch)

Get your Kitchen Aid stand mixer out and put on the whisk attachment.  Pour the cream in the bowl and start to mix on low.  Increase it to medium after a couple minutes.  Continue whisking until the butter forms a solid and separates from the buttermilk.  This will take probably 10 minutes.  Add the salt toward the end.

Drain off the buttermilk and save for another purpose.

Put the butter in a bowl and press out any remaining buttermilk.  Pour some ice water on top of the butter and press again.  Drain off the liquid.  Repeat 2 more times.

Stir in a bit of course salt if desired and store in a container.

Thai Pork Shredded Tacos with Sriracha Slaw

 Yum, Yum, Yum.  This would be good at any time of year.  I used a bargain pork loin instead of the pork tenderloin and it turned out great!  I think it came from EatingWell magazine (?).  Top the tacos with the delish slaw.  I used my Cilantro Lime Rice recipe from October 2017 as a side.  It will make enough for at least 2 dozen tacos.

Thai Pork Shredded Tacos

2 16-oz pork tenderloins, trimmed of fat (I used about 3 lbs pork loin, trimmed)

1/4 c. lime juice

1/4 c. soy sauce

2 T. honey

2 T. grated fresh ginger

4 cloves garlic, minced

1/4 t. crushed red pepper

tortillas (corn or flour, you choose)

Put meat in a slow cooker.  (I cut my pork loin into 4 pieces.)  

Combine lime juice, soy sauce, honey, ginger, garlic, and red pepper.  Pour over the meat.

Cover and cook on low for 6-7 hours.  Remove the meat to shred and then put back in the slow cooker and stir into the sauce in the cooker to moisten.

Sriracha Slaw

3 c. packaged coleslaw mix

1 1/2 c. finely shredded or chopped red cabbage

3/4 c. snipped fresh cilantro

3/4 c. mayo

3 T. sriracha sauce

3 cloves garlic, minced

salt and pepper to taste

Combine all ingredients in a bowl.  

Watermelon Salad

 I bought a whole watermelon lately and had lots leftover.  I have always wanted to try a watermelon salad and this turned out soooo good!  I ate it almost all week.

Salad

Diced watermelon

Diced english cucumber

Thinly sliced red onion

crumbled feta cheese

Sea salt

Fresh mint (grocery store was out of it so I used dried spearmint I found in the greek aisle--it was a decent substitute!)

Dressing ideas

2 parts olive oil, 3 parts lime juice, bit of minced garlic, sea salt

Or

3 parts olive oil, 2 parts strawberry flavored balsamic vinegar, salt, pepper

White Chicken Enchiladas

This recipe doesn't use any red enchilada sauce, thus 'white' :)  I got the recipe from my mom years ago and have tweaked it a bit along the way.

             

2 T. butter

1/2 c. chopped onion

1 clove garlic, minced

1/2 c. sliced ripe olives, divided

1 4 oz. can diced green chilis, drained (or a jalapeno if you like)

1 c. shredded cheese, divided

1/2 c. sour cream

1 can cream of chicken soup

1/4 c. milk

1 1/2 c. cooked diced or shredded chicken

1 can white kidney beans, drained and rinsed

8-12 flour tortillas, fajita sized

In a medium saucepan, melt butter, saute onions until tender and add the garlic.

Stir in 1/4 c. of the olives, chilis, sour cream, and soup.  Mix well.

Reserve 3/4 c. of the sauce and set aside.

Fold the chicken. beans, and 1/2 c. of the cheese into the remaining sauce.

Put a couple of spoonfuls of mix on each tortilla.  Roll them up.  Place them seam side down in a 9x13 baking dish.  

In a small bowl, combined the reserved 3/4 c. sauce and milk.  Spoon over the tortillas so they are all covered.  

Bake at 350 degrees for 30-35 minutes or until bubbly.  

Sprinkle with remaining olives and cheese and a bit of cilantro if you have it after it comes out of the oven.

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c = cup

oz = ounce

Lemon Rice and variations

 This rice makes an awesome side dish for fish or chicken. I used parboiled rice but any rice prepared according to the package instructions would work just fine.   Adjust the lemon and seasoning for different amounts of rice.

Don't have a lemon?  Use lime juice in place of lemon, seasoning that will complement your dish, and some add some fresh cilantro at the end.

Lemon Rice

Rice that will make about 6 cups cooked rice

Use chicken broth instead of the suggested water.

2 T. lemon juice (get the real lemons--don't use bottled.  You'll thank me.)

2 t. butter

1/4 t. lemon pepper seasoning

1/8 to 1/4 t. grated lemon zest if you really want to kick it up

1/4 t. shake of dried basil if you are into wanting a bit of color (I didn't add it and it was fine!)

Combine the dry rice, broth, and all the other ingredients and cook the rice according to the package.

That's it!

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T = tablespoon

t = teaspoon

Salmon on the Grill

We made this really good salmon on the grill this weekend and I'm already looking forward to having it again!  Adjust the ingredients a bit for larger or smaller size salmon.

Salmon on the Grill

2 lbs. skinned salmon 

1/2 t. lemon pepper seasoning

1/4 t. garlic powder

1/2 t. salt

1/3 c. soy sauce

1/3 c. brown sugar

1/3 c. water

1/4 c. veg oil

Mix all ingredients but the salmon until the brown sugar is dissolved.

Put the marinade in a large container, pan, or baggie and add the fish. Marinate for at least 2 hours.

Once marinated, we put the salmon in a grill cage. 

Serve it with the lemon rice recipe that follows and you won't be disappointed!

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c= cup

t= teaspoon

Cucumber Tomato Salad with Red Wine Vinaigrette

 We went to a local farm and picked up some produce.  It went right into this delish salad.  It is based out of a recipe from Salt Acid Fat Heat by Samin Nosrat.

Salad

One Cucumber chopped in any size you like.  Peel it if you like, or stripey peel it.

1/2 pint or whatever amount you like of cherry tomatoes, halved or quartered

Red onion, thinly sliced.  You be the judge on how much you want.

Feta cheese, optional. I didn't use it this time, but it would be good!

Red Wine Vinaigrette

2 T. shallots, finely diced

3 T. red wine vinegar, divided

6 T. olive oil

Big pinch of sea salt

small pinch of pepper

Toss the dressing ingredients in a jar and shake.  Or whisk in a bowl.  Set aside.

To assemble the salad, toss the thinly sliced red onion in 1 T. of red wine vinegar.  Let it maserate for 20 minutes (than means just let it sit and soak).

Toss the cucumber, tomato, feta and red onion with the dressing.  You probably won't need it all!

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T = tablespoon

Chocolate Sea Salt Brownies

 I found this recipe on pinterest and tweaked it a bit.  Wowsa.  Definitely won't be the last time I make them!  I wanted to take my sister's Kitchen Aid stand mixer for a test drive and this seemed to be a good one to start with! This makes a really thick, gooey, delicious brownie.

Chocolate Sea Salt Brownies

1 cup unsalted butter (2 sticks)

1 1/2 c. semi-sweet chocolate chips, divided

1 1/2 c. sugar

3/4 c. brown sugar

1 T. vanilla extract

1 or 1 1/2  t. coarse sea salt, depending on how salty you like them

3 eggs

150 grams all purpose flour (1 1/4 c. if you simply can't use a scale)

1/3 c. 100% dark cocoa powder

Add the butter and 1 cup of the chocolate chips to a microwave safe bowl.  Microwave for 90 seconds and then let it sit for 3 minutes before whisking it together.  

Add the sugar, brown sugar, vanilla and salt.  Whisk to combine.

Whisk in the eggs until fully combined

Sift the flour and cocoa powder into the bowl and fold it in with a spatula.  

Fold in the remaining 1/2 c. chocolate chips.

Line a 9-inch square baking pan with parchment paper and spray it with nonstick spray.  Spread teh batter evenly in the pan.

Bake for 35-40 minutes until a toothpick comes out with a few moist crumbs attached.  (Mine actually took about 43 minutes, but check it early!)

Let it cool completely before lifting it out the the pan and cutting.

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c = cup

t = teaspoon

T = tablespoon

Zucchini Chips

 I had a zucchini I needed to use up so decided to try chips.  Not a bad way to go.  I did overdue it on the salt, though, and would definitely cut back on that.  I used the salt grinder and didn't think I used that much, but.....

(note:  blogspot changed their formatting, I don't like it.)

Zucchini Chips

1 zucchini cut in thin slices.  I used a mandolin with the thin slice blade

Olive oil

salt

pepper

paprika

Line a baking sheet with parchment paper and brush it lightly with olive oil.  Place the zucchini the parchment paper as close together as you can.  They shrink up. 

Brush the slices with olive oil.

Sprinkle with salt, pepper and paprika.

Bake at 235 degrees (yes, 235) until crisp.  Mine took a bit over an hour.

Bread Machine Sandwich Bread

I was looking for a way to use up some plain greek yogurt and ran across this bread recipe.  It just may be my new go-to!  I prefer to weigh the flour as it is more accurate that way.

Bread Machine Sandwich Bread

1 1/8 c. water
2/3 c. plain greek yogurt
1 1/2 c. bread flour (180 grams)
2 3/4 c. whole wheat flour  (370 grams)
2 T. dry milk
2 T. brown sugar
1 1/2 t. salt
2 T. butter
2 t. bread machine yeast (or 2 1/4 active dry yeast)

In the bread machine, add water and yogurt.  Then add flours, dry milk, brown sugar, and salt.  Level it off.

Quarter the butter and add it to the corners.

Add the yeast to the trap in the top of the bread machine lid.

I put the settings on Large Loaf, Whole Wheat Sandwich setting.

Remove from the pan when the beeper says it is done.  Let cool.

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c = cup
t = teaspoon
T = tablespoon

Pork Chops

Just a quick recipe note on this one!

I got this general recipe from our friend Mark after he read the Salt Fat Acid Heat book.   Pre-salting the meat really does work!

The night before, season pork chops (I used boneless) on both sides with salt.  1 1/8 t. for each pound.  Refrigerate overnight.  This will break down the fats.

Generally:  Mix equal parts cumin, chili powder, and curry.  Add 3 times that amount in brown sugar.  A bit of black pepper. 

Rub on the chops just before grilling.

I used:
1/2 t. cumin
1/2 t. chili powder
1/2 t. thai red curry powder
1 T. or so of brown sugar
1/4 t .or so of pepper

Mediterranean Salad

Change the ingredient amounts per your preference.  Great refreshing summer salad.

Mediterranean Salad

1 can chickpeas, drained and rinsed
6 oz. or so dry pasta of your choice, cooked per package
1 medium cucumber, chopped
1 bell pepper, chopped (I used orange for color)
2 tomatoes chopped
1/2 red onion, thinly sliced or chopped
1/2 c. chopped kalamata olives
1/2 -3/4 c. crumbled feta
1/3 c. fresh parsley, chopped
salt and pepper

Lemon-parsley Vinaigrette
1/2 c. EV olive oil
1/4 c. White wine vinegar
1 T. lemon juice
1 t. freshly chopped parsley

Mix the dressing and add to the salad.  Toss to combine.

Cajun Shrimp and Sausage Packets

Looking for a super satisfying spicy, low carb dinner option?  This.

Cajun Shrimp and Sausage Packets


Recipe for 1 packet:

6 oz. raw shrimp, peeled and deveined
1 cooked sausage link, sliced (I used spinach feta chicken sausage--it's what I had on hand)
1/4 of an onion cut in wedges
1/2 of a bell pepper cut in long slices
1/2 of a small zucchini sliced in rounds and then halved
2 t. Emeril's Cajun Seasoning (see the recipe for this from March 2017)
1 T. butter diced

1 sheet of aluminum foil about 18 inches long.

Line all the ingredients in the middle of the foil.  Sprinkle with the seasoning and top with diced butter.  Lightly roll the tin foil to form a packet with air space (Not packed tight). 

Bake at 425 degrees for 20 minutes.

Chicken Kabobs

Looking for a good method and seasoning for chicken kabobs?  Look no further. Thanks to my sister for passing along this gimmesomeoven.com recipe.

Chicken Kabobs

Brine
4 chicken breasts
1 quart warm water
1/4 c. kosher salt

In a large bowl, stir the salt in warm water until disolved.  Add the chicken breasts and let them sit in the brine for 15 minutes.  Or, cover the bowl and put them in the fridge for up to 6 hours.    Remove the chicken, rinse it and pat it dry.

Seasoning
1 t. kosher salt,
1/2 t. black pepper
1/2 t. garlic powder
1/2 t. smoked paprika

Combine all in a bowl.

Cut the chicken into cubes and drizzle with 1 T. olive oil   Toss in the seasoning until evenly coated.

Skewer the chicken and grill until cooked through.

Skewer onion wedges, bell peppers, mushrooms that have been tossed in oil and seasoned with salt and pepper or whatever you like as a side

Pineapple Cranberry Punch

When my daughter's bridal shower was reimagined into a drive-by shower because of coronavirus, we serviced this non-alcoholic punch.  Would be great spiked with rum or vodka, too!

Pineapple Cranberry Punch

1 64 oz. can pineapple juice

1 32 oz cranberry juice cocktail

1 liter ginger ale

6 oz. orange juice concentrate, thawed

Combine all ingredients.  Serve over ice and garnish with berries, mint, and/or organge slices.

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oz = ounces

Mango Salsa

This is awesome on chicken or pork!  Feel free to alter your ingredients depending on how much you want to make.

Mango Salsa

1 Mango
1-2 Tomatoes chopped depending on size
1/4 red onion, chopped
Jalapeno, diced fine
Juice of 1 lime
salt
1/2 c. chopped cilantro

Sweet Potato Fries

Just try them.  Sweet.

Sweet Potato Fries

Peel the sweet potatoes and slice them in small to medium sized fries.  More like Wendy's size, less like McDonalds.  :)

Toss the potatoes in a bit of cornstarch.  Then dump the potatoes and cornstarch in a baggie.  The cornstarch will help crisp up the fries.

Sprinkle some olive oil and seasoning in the bag and toss together.  I used 5-spice.  The cinnamon was awesome sweetness!

Amounts all depend on how many sweet potatoes you use.  Just use your judgment.

Bake at 400 degrees for about 20-30 minutes depending on thickness and turn 1/2 way through.

One tip I saw was that after they are done baking, open the oven door a bit and let sit for 20 minutes.  That is supposed to crisp them up further.    Mine turned out a bit too crispy but you can adjust that if you decide to try it.

Lemon Herb Cauliflower

This is a fresh flavor that would pair well with fish or a lemon pepper chicken breast.

Lemon Herb Cauliflower

1 head cauliflower
2-3 T. olive oil
fresh thyme
fresh basil
salt
pepper
1 lemon

Cut the cauliflower into florets and toss in the olive oil.  add 1 T. fresh thyme and 1-2 T. fresh basil chopped fine.  Sprinkle with salt and pepper to taste. 

Zest on lemon and then juice it.  Toss it with the rest.

Roast it on a greased cookie sheet at 425 degrees for about 20 minutes.

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T = tablespoon

Dark Chocolate Brownie Cookies

This recipe was on the side of a Pillsbury Brownie box and I didn't want to lose it.   Not homemade, but who cares when you are talking about chocolate dessert!

Dark Chocolate Brownie Cookies

1 family size dark chocolate brownie mix
1/2 c. vegetable oil
2 eggs
1/3 c. chocolate chips

Mix everything together.  Spoon ping pong size balls on a cookie sheet.

Bake at 375 degrees for 8-9 minutes.

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c = cup

Grilled Pork Chops with Pineapple and Red Onion

I have finally converted the hubby on grilled fruit!   The caramelized pineapple and onion go great with this flavorful pork chop.  Yum.

Grilled Pork Chops with Pineapple and Red 
Onion

1/2 c. chopped fresh cilantro
1/2 c. pineapple juice (I didn't have any so, I just pureed some pineapple in the food processor)
1 jalapeno pepper, seeds removed and much of the ribs removed (you be the judge based on how spicy you like it)
1 T. honey
juice of one lime
1/4 t. pepper
1/2 t. salt
1 lb. boneless thin cut pork chops, trimmed
1 medium pineapple, peeled, cored, and cut into 1/2 inch rings
1 large red onion, cut into 1/2 inch rings
1 T. EVOO

Combine the cilantro, pineapple juice, jalapeno, honey, lime juice, salt and pepper in a blender or food processor until smooth.  Reserve 1/4 c. for serving.

Marinate the pork chops in the mixture for 5-10 minutes.

Brush pineapple and red onion with the olive oil.

Remove the pork chops from the marinated and season with more salt and pepper.

Grill the pineapple and onion for 4-5 minutes per side and the pork chops for 3-4 minutes per side.

Once plated, drizzle the reserved marinated over everything and garnish with cilantro and a lime wedge.

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lb = pound

T = tablespoon

t = teaspoon

Thai Turkey Burgers (or meatloaf!)

Wowsa.  I found this recipe in All Recipes magazine.  It is loaded with flavor--the ginger really pops. I did modify it a bit.  I can't help myself.   (I almost like this better as a meatloaf!)

Top with the cole slaw recipe post from October 2016 for a mild flavor.  Or even better, put this on a thin pita with the sriracha slaw from September 2020.  A nice kick--so good.


Thai Turkey Burgers

1 egg
3 T. soy sauce
1/3 c. minced fresh cilantro
1/4 c. thinly sliced green onion
1 1/2 T. minced fresh ginger
2 cloves garlic, minced
1/4 t. salt
1/4 t. pepper
1 lb. lean ground turkey
1/3 c. bread crumbs

Whisk egg and soy sauce in a bowl.  Add cilantro, green onion, ginger, garlic, salt, and pepper.  Add turkey and bread crumbs.  Mix well with your hands and shape into 4 patties.

Cook on the grill or in a non stick skillet over medium heat, turning once.  12 to 15 minutes until 165 degrees in center.

If making it as a meatloaf, form a loaf and bake on an oiled rack placed on a baking pan for about 45 minutes at 350 degrees or until internal temp is 160 degrees.

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T = tablespoon
t = teaspoon
c = cup

Beef Burgers

This is a variation of a recipe I found for a Juicy Lucy burger.  You Minnesotans should know what that is!

Only have a 1 pound package?  No problem.  Adjust the seasoning accordingly.

Beef Burgers

1 1/2 lbs. ground beef
1 T. worcestershire sauce
1/2 t. garlic powder
1/4 t. cayenne pepper
1/2 t. kosher salt
1/2 t. pepper

Mix it all together and form 6 1/4 pound patties.

Give them to your grill master to throw them on the grill.

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t = teaspoon
T = tablespoon
lb = pounds