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	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
BREAKFAST	PROTEIN DRINK and COFFEE	PROTEIN DRINK and COFFEE	PROTEIN DRINK and COFFEE	PROTEIN DRINK and COFFEE	PROTEIN DRINK and COFFEE	QUICHE LORRAINE	PANCAKES & BACON
LUNCH	SALAMI & CHEESE WRAPS	GRILLED CHICKEN & TOMATOES	SOUP & SANDWICHES	MAC & CHEESE WITH HAM	SALAD & FRUIT	PASTRAMI SANDWICHES	APPETIZER PLATES for the RACE
DINNER	PAN SEARED PORK CHOPS with PARMESAN BUTTER	CROSS CHICKEN with MUSHROOM GRAVY	CHICKEN GUMBO and SALAD	CAST IRON SKILLET CHICKEN	KICKING MEATLOAF with PARMESAN POTATOES	BUNLESS BURGERS CRY BABY BURGERS with	SEAFOOD SALAD with PARMESAN CRUSTED ROLLS
DESSERT		RUM RAISIN NOODLE BAKE				SNICKER DOODLES

HOT CHOCOLATE SOUFFLES

HOT CHOCOLATE SOUFFLES makes 8-6 ounce servings
6 ounces semisweet chocolate, chopped into small pieces
6 LARGE eggs
1/2 + 1/4 cup + 1 tablespoon sugar
1/4 teaspoon sea salt
2 tablespoons heavy whipping cream
1 teaspoon vanilla
powdered sugar for garnish

• Preheat oven to 350°.
• Spray each ramekin with non-stick cooking spray.
• Using the 1/4 cup sugar, sprinkle each ramekin with sugar, coating evenly.
• Place ramekins inside a LARGE baking dish.

 

• Separate eggs into separate mixing bowls.
• Add 1/2 cup of the sugar to the egg yolks, beating with mixer until light, fluffy and really thick. Set aside.

 

• Melt chocolate in double boiler or microwave.
• Stir cream and vanilla into chocolate until smooth.
• Fold the egg yolk mixture into the chocolate mixture one third at a time. Set aside.

 

• Beat the egg whites until fluffy, but NOT stiff, 3-4 minutes.
• Sprinkle in tablespoon of sugar, beating 1 minutes more until whites are shiny and firm, but still NOT overly stiff.

 

• Fold egg whites into chocolate mixture one third at a time, blending well.
• Divide chocolate mixture evenly into prepared ramekins.

 

• Place baking dish in the center of the oven and bake for 15 minutes without disturbing them. DO NOT OPEN THE DOOR!! Souffles should be puffed up and cracking on the top and should ONLY be slightly jiggly.
• Remove from oven and sprinkle with powdered sugar.

NOTE: Souffles can be prepared and refrigerated until ready to bake, but they will need to be baked longer (20-23 minutes).

SHORT CUT APPLE PIE CUPCAKES

 

SHORT CUT APPLE PIE CUPCAKES

yields 24 cupcakes PREP 15 minutes COOK 15 minutes TOTAL 30 minutes

A fun and easy apple pie cupcake recipe made with a spicy cinnamon roll dough, spicy apples and a sweet crumble topping. Is there anything better than the sweet smell of an apple pie baking? I think not.

APPLE FILLING
6 tablespoons unsalted butter
6 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
6 tablespoons brown sugar
2 teaspoons QUALITY ground cinnamon (I use red ape)
3/4 teaspoon FRESH ground nutmeg
SCANT 1 teaspoon salt
Juice from LARGE lemon

• Melt butter in a large skillet over medium-high heat.
• Add the diced apples and cook 5 minutes or so, tossing occasionally, until they start to soften.
• Stir in brown sugar, cinnamon, nutmeg and the salt.
• Cook 5 more minutes, or until tender.
• Stir in lemon juice.
• Set aside.

CRUMBLE
6 tablespoons unsalted butter
3/4 cup WONDRA
3/4 cup dark brown sugar
1/4 teaspoon QUALITY cinnamon
1 teaspoon FRESH grated nutmeg
3/4 cup chopped walnuts

• Add the flour, brown sugar, cinnamon, nutmeg and walnuts to a medium bowl.
• Grate the butter with a cheese grater over the bowl.
• With a pastry cutter work the butter in until crumbly.
• Set aside.

CUPCAKES & ASSEMBLY
3 cans (8 count) refrigerated cinnamon roll dough (store bought or home made is up to you!)

• Heat oven to 400°.
• LIGHTLY spray muffin tins with cooking spray.
• Separate cinnamon roll dough into 24 rolls.
• Flatten each into 4-inch round then place into each muffin cup so it comes up the sides evenly.
• Divide the cooled apple filling mixture evenly into muffin cups.
• Top with the crumble topping.

• Bake the cupcakes 15 minutes or until bubbly and tops are light brown.
• Cool in the pan 5 minutes then transfer to a cooking rack.

TOPPING – your choice – store bought or home made is up to you!
Whipped cream
Ice cream
Caramel sauce drizzle

• Serve the cupcakes with topping of choice.

CHEESY CHICKEN PANCAKES

CHEESY CHICKEN PANCAKES makes 16-18 pancakes

PANCAKES

1 1/2 pounds breast tenders, diced small
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, cornstarch or potato starch
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoon chopped fresh dill or thyme (your flavor choice)
1/2 teaspoon FRESH ground sea salt, to taste
1/8 teaspoon FRESH black pepper
2 tablespoons Avocado oil

• Whisk together the eggs, mayonnaise, salt, pepper and dill.
• Add flour, stirring until smooth.
• Fold in cheese and then chicken pieces, stirring until well blended.
• Cover with plastic wrap and refrigerate at least 2 hours or overnight is better.
• Heat a large non-stick pan over medium heat with avocado oil.
• When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 more minutes on the flip side or until golden brown and chicken is fully cooked through.  Repeat with remaining fritters adding more oil as needed. DO NOT CROWD THE PAN.

DIP
1/3 cup mayonnaise
1 large garlic clove, minced
1/2 tablespoon lemon juice
1/4 teaspoon FRESH ground salt
1/8 teaspoon FRESH black pepper

• Combine all ingredients in a small bowl, stirring together until smooth.

NOTES:

• To test for doneness, cut a pancake in half and the chicken should be completely white inside.
• Partially frozen chicken breasts are easier to dice.
• Sometimes I cook the tenders in advance and shred them so the pancakes take less time to actually cook.
• Changing the cheese flavor makes a nice change.  Using pepper jack for the cheese and a splash of Frank’s hot sauce in the dip spices it up a bit.

BLT SALAD with CREAMY CHIVE DRESSING

Looking for the perfect summer meal without turning on the oven or grill? Well, here it is, the PERFECT summer salad full of flavor and satisfying to everyone. I make the dressing in a double batch so there is always extra and preparing the bacon the night before after the sun sets keeps you cool too.

BLT SALAD with CREAMY CHIVE DRESSING
12 ounce package center cut bacon, cooked crisp and crumbled
2 tablespoons apple cider vinegar
2 cloves garlic, minced
FRESH ground sea salt, to taste
FRESH ground black pepper, to taste
3/4 cup sour cream
1/4 cup finely minced FRESH chives
2 tablespoons avocado oil
1-2 tablespoons buttermilk (yep, that reads milk :D)
1 head green leaf or Bibb lettuce, torn into pieces
1 package grape tomatoes, halved
1 bunch green onions, thinly sliced OR 1/3 cup finely chopped red onion
8 ounces of sourdough bread, WELL toasted, lightly buttered and cut into cubes

• Whisk together the vinegar, garlic and salt. Let stand 10 minutes. This will help mellow the flavor a bit.
• Whisk in sour cream and avocado oil until well blended.
• Fold in chives.
• Thin with milk to desired consistency.

 

• In a large salad bowl toss together the lettuce, tomatoes, onions and bacon pieces.
• Fold in toasted bread pieces.
• Season to taste with FRESH ground salt and pepper.
• Drizzle with dressing.
• Garnish with additional chives and ENJOY!

BUTTERMILK FUDGE BROWNIE CAKES

 

BUTTERMILK FUDGE BROWNIE CAKES
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter, cut into pieces
1/2 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons PURE vanilla extract

• Preheat oven to 350°.
• Grease 13×9 inch baking pan.
• In a large bowl sift together the flour, sugar, baking soda and salt.
• In a 2 quart saucepan combine water, butter and cocoa powder bring it JUST to a boil, stirring constantly. Remove from heat.
• Add cocoa mixture to flour mixture, beating on medium until thoroughly combined.
• Add eggs, buttermilk and vanilla, beating 1 minute more. Your batter will be thin and that’s okay.
• Pour into prepared pan.
• Bake 25-35 minutes until toothpick comes out clean.
• Pour warm frosting over brownies, spreading evenly.
• Cool at least one hour before cutting into bars.

CHOCOLATE BUTTERMILK FROSTING
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cups powdered sugar
1/2 teaspoon PURE vanilla extract
1/4 cup chopped roasted walnuts or pecans, optional

• Combine the ingredients in a medium saucepan.
• Bring JUST to boiling.
• Remove from heat.
• Add powdered sugar and vanilla, beating until smooth.
• Topped with roasted nut of choice if desired.

CHEESY ARTICHOKE CHICKEN

 

CHEESY ARTICHOKE CHICKEN
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1 sleeve Ritz crackers, crushed
2 tablespoons butter, softened
1 tablespoon FRESH chopped tarragon
1 tablespoon FRESH chopped thyme
1 tablespoon FRESH chopped Italian flat leaf parsley
FRESH ground sea salt and black pepper
6 boneless, skinless chicken breasts, flattened to 1/4 inch thickness
1/2 cup chopped and drained marinated artichoke hearts

• Preheat oven to 400°.
• Spray 9×13 baking dish with non-stick cooking spray.
• Stir together the cream cheese, mayonnaise, Italian seasoning, two thirds of the artichoke pieces and half of the tarragon, thyme and parsley.
• Melt butter and stir together with the crushed crackers and half of the remaining thyme, tarragon and parsley. Set aside.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Sprinkle half of the cracker crumb mixture on the bottom of the baking dish.
• Arrange chicken breasts in a single layer on top of the crackers crumbs.
• Spread cream cheese mixture on top of the chicken breasts.
• Sprinkle the remaining cracker crumbs over the cheese mixture.
• Loosely tent with foil and bake 20 minutes.
• Uncover and sprinkle with remaining cheese.
• Bake 5-10 minutes more until chicken is cooked through.
• Let sit 5 minutes.
• Sprinkle remaining chopped herbs and serve immediately.

CINNAMON ROLL FRENCH TOAST CASSEROLE

CINNAMON ROLL FRENCH TOAST CASSEROLE
TOAST
12 slices thick BRIOCHE bread
2 cups whole milk
6 LARGE eggs
1/2 cup golden raisins
1 1/2 teaspoons PURE vanilla extract
3 tablespoons sugar
1 tablespoon QUALITY cinnamon

• Cut bread into 1 inch cubes.
• Spray a 9×13 baking dish with non stick cooking spray.
• Place bread cubes in a large mixing bowl.
• In a small bowl whisk together the sugar, brown sugar, and 1 tablespoon of the cinnamon.
• Evenly sprinkle the cinnamon mixture over bread cubes and toss.
• Whisk together the milk, eggs, vanilla and sugar.
• Pour evenly over bread cubes and toss to coat.
• Fold in raisins.
• Arrange an even layer in the baking dish.
• Cover tightly with saran and chill overnight.

TOPPING
1/4 + 1/4 cup sugar
1/4 cup packed brown sugar
1/2 tablespoon QUALITY cinnamon
6 tablespoons melted butter

• Preheat oven to 350°.
• Uncover casserole.
• Mix together 1/4 cup sugar and cinnamon.
• Sprinkle over casserole.
• Drizzle melted butter over casserole.
• Bake 35-45 minutes until browned and baked though in the center.

ICING
2 ounces cream cheese, softened
3 tablespoons butter, softened
1 teaspoon PURE vanilla extract
4-6 tablespoons whole milk
2+ cups powdered sugar

• Cream together the cream cheese and butter until light and fluffy.
• Add vanilla and 4 tablespoons milk, blending until smooth.
• Gradually add powdered sugar until well incorporated.
• Add more milk 1 tablespoon at a time until you reach a pourable desired consistency.
• Pour over slightly cooled french toast casserole and serve.

GREEN ENCHILADA CHICKEN SOUP

Thank you Carrie for making me try this recipe. I had seen it on Pinterest and Facebook, but now I’ve gotten around to making it in reality. 😀

GREEN ENCHILADA CHICKEN SOUP

2 1/2 pounds boneless, skinless chicken breasts or thighs
1 recipe homemade green enchilada sauce (recipe below) or 1 (28 ounce) can green enchilada sauce
3 cups homemade chicken bone broth
1 cup half and half or heavy cream, depending on desired consistency
2 cups Monterey jack cheese or pepper jack cheese
4 ounces cream cheese, cubed at room temperature
4-8 ounces green salsa verde, to taste
FRESH ground salt and pepper, to taste

• In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on LOW 6 to 8 hours.
• Remove chicken and shred.
• Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker.
• Turn slow cooker to warm and stir until cheeses are melted.
• Add hot sauce or additional salsa to taste.
• Top with lime wedges, avocado, cilantro, green onion, shredded cheese and sour cream or any other topping of your choice.
• Serve and enjoy!

NOTE: you can short cut this recipe using chopped Costco chicken rotisserie pieces. They now come already picked in a large package. Using this chicken also makes it easy to cut the recipe in half or double it 😀

GREEN ENCHILADA SAUCE
Homemade Green Enchilada Sauce is a quick and simple homemade recipe for use in your TEX-MEX recipes.

1 recipe = 1 (28 ounce) can of store-bought green enchilada sauce

2 tablespoons avocado oil
1 cup chopped onion
2 garlic cloves, FINELY minced
1 cup UNDRAINED diced canned green chiles
2 cups homemade chicken bone broth
1 teaspoon cumin
1 teaspoon oregano
FRESH ground sea salt and black pepper, to taste
Optional to spice it up: 1 jalapeno pepper, diced

• Heat oil in a skillet over medium high heat.
• Saute onion until soft.
• Add garlic and cook for 1 minute.
• Reduce heat to medium.
• Add green chiles, broth, cumin, oregano, salt, pepper, and jalapeno if using.
• Simmer, uncovered, for 15 minutes until the liquid is reduced to about 3 cups, by about 25%.
• Use an immersion blender to blend ingredients to your desired consistency.
• Transfer back to your skillet.
• If the sauce is for later use, let it cool, then store it in an airtight container for storage in your refrigerator or freezer. I use a canning jar with an airtight lid.

ALL DAY MEATBALLS with WHISKEY SOUR SAUCE

If you are anything like me, you have a drawer or even a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! I originally started making this recipe (and posted it too) about 15 years ago. I haven’t made many changes since that initial time – it’s just that good!

While I usually keep the combination of ingredients, spices and seasonings somewhat intact, I do make changes to those recipes to make them more palatable to my family. So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

These recipes have been floating around so long in the box that I have no idea where they actually originated, but one looks like a page from an old, and I mean OLD magazine and the other is handwritten. I have them stapled together with a note to combine them together.

I’m like that – whatever works for my family. I had a girlfriend in college who loved fashion but was on such a strict budget there wasn’t room for the things she eyed the most. I remember Julie borrowing a fancy designer dress from a Joann, a girlfriend of ours for an event and then later that night she took it apart, made a pattern and made her own dress before putting Joann’s dress back together. To my knowledge Joann never knew. Now I can’t do that with recipes literally, but I do do it in my mind while I’m reading the recipe(s) as if I’m eating a particularly tasty tidbit. Some days I feel like an archaeologist unearthing pieces to make a whole from.

This is one of our particularly favorites recipes from my archaeology days of recipe hunting. It’s also versatile in that you can easily change the sauce to whatever your tastebuds crave that day whether it’s one of the ones I have listed or one you make up to fit your family. Serve it with salad, in a pasta dish or even on a sandwich!

ALL DAY MEATBALLS
1 pound ground beef
1 pound ground pork
3/4 cup quick cooking oats
1/4 cup Panko read crumbs
1/2 cup WHOLE milk
1/4 cup powdered Parmesan cheese
1/4 cup garlic salt
FRESH ground tricolor pepper, to taste
1 small Vidalia onion, chopped fine
2 LARGE eggs

• In a large bowl combine the quick cooking oats, milk, eggs, onion and garlic salt.
• Crumble the beef over top and then mix in well.
• Shape into 1-2 inch balls.
• Place in slow cooker.
• Pour sauce of choice over meatballs. If using my whiskey sour sauce, save sauce until serving.
• Cover and cook on low for 6-7 hours or until the meat is no longer pink.

CHERRY SAUCE
3 tablespoons QUALITY vinegar
1 teaspoon Worcestershire sauce
1/4 cup tart cherry jam (or jam flavor of choice)
1/4 cup brown sugar
1 1/2 cup jalapeno ketchup

• Mix together the ketchup, vinegar, Worcestershire, jam and brown sugar

NOTE: Cherry, raspberry and apricot pineapple jams work extremely well with this recipe.

WHISKEY SOUR JELLY SAUCE
3 limes, juiced (6 tablespoons)
2 lemons, juiced (6 tablespoons)
1 orange, sliced, rind removed, each slice quartered
2 cups sugar
1 1/2 cups water
1/4 cup bourbon
3 ounces liquid pectin (1/2 of a foil pouch)
1/4 cup maraschino cherries, quartered

• In a heavy saucepan stir together the lime juice, lemon juice, sugar, water and bourbon.
• Bring to a FULL rolling boil, boiling hard for a full minute, stirring constantly.
• Quickly stir in pectin.
• Return to boil, boiling hard for a full minute more, stirring constantly.
• Fold in oranges slices and cherry pieces.
• Pour over meatballs before serving.

NOTE – Make a LARGE batch of sauce and use it for pretty gifts. Add an orange slice and maraschino cherry before ladle into sterilized jars. Water bath to seal.

BACON GREEN BEANS

 

BACON GREEN BEANS

Total: 40 minutes Active: 10 minutes Yield: 6 servings

1 pound green beans, trimmed
3 slices bacon, diced
2 tablespoons bacon grease
2 cloves garlic, minced
1 large onion, SMALL chopped
1 cup chicken broth, plus more as needed
1/3 – 1/2 cup chopped mini red bell pepper
FRESH ground sea salt and black pepper

• Cooked bacon JUST until crisp. Remove with a slotted spoon to drain on paper towels. Reserve 2 tablespoons of bacon grease. If you don’t have 2 tablespoons supplement with salted butter.
• Add garlic and onions, cooking for 1-2 minutes.
• Add the green beans and cook 1 minute until the beans turn bright green.
• Add chicken broth, chopped red pepper, salt and pepper to taste.
• Reduce heat to low and cover, leaving the lid cracked to allow steam to escape.
• Cook 20-30 minutes until the liquid evaporates and the beans are fairly soft, yet still tender crisp. You may need to add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can start to caramelize.
• Stir in bacon pieces.
• Serve immediately.

ONION SALISBURY STEAK

SALISBURY STEAK adapted adapted from the Pioneer Woman, Ree Drummond
1 1/2 pounds lean ground beef
1/2-1 pound FRESH mushrooms, sliced
1/2 cup seasoned breadcrumbs
2 tablespoons Worcestershire sauce
1 teaspoon creamy horseradish
2 tablespoons jalapeno ketchup
1 packet LIPTON French onion soup mix
FRESH ground sea salt and black pepper, to taste
1 tablespoon butter
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1/4 cup cream sherry
1 1/2 cups beef broth
FRESH parsley leaves as garnish

• Combine the ground beef, breadcrumbs, Worcestershire, 1 tablespoon of the ketchup, horseradish, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined.
• Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a “steak” appearance.
• Place a HEAVY skillet (preferably cast iron) over medium high heat and add the butter.
• Add mushrooms, cooking until caramelized. Remove with a slotted spoon and set aside.
• Add oil and more butter if necessary.
• Fry the patties about 5 minutes per side until no longer pink in the middle.
• Remove from the skillet and pour off all but 2 tablespoons of the grease.
• Sprinkle the flour remaining grease and let cook for a minute.
• Remove the skillet from the heat and deglaze with the sherry, scraping up all the little bits from the bottom to release all the flavor.
• Return to the heat and add the beef broth, remaining ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes.
• Taste and adjust the seasoning as needed.
• Fold mushrooms into gravy, stirring a minute or two to reheat mushrooms.
• Remove the skillet from the heat.
• Return the patties to the gravy, spooning a little gravy over each.
• Garnish with the parsley.

AMAZU CHICKEN

I have a small piece of a note that says AMASU Chicken on it from an old folded recipe in an antique box I found in an antique store. I have no idea when or even when I found it. I started researching it and came up with a few recipes that sounded interesting, but none of them sounded interesting enough by themself to be worth trying in my book. So, I piece mealed the bits and pieces of all of them into a recipe we like.

Karaage is basically a Japanese term/technique for deep frying in oil. It is most often used for chicken. The meat is usually coated in a corn or potato starch dredge before frying.

Amasu – means “leave over” in Japanese
Amaza – means “ no one knows everything” in Zulu

Karaage Amazu? Amasu? Chicken I’ll just call it TANGY YUMMY Fried Chicken Serves: 4-6 people
3 pounds chicken thighs (cut into bite size) OR chicken wings
1 cup cornstarch
Vegetable oil for deep-frying
1/2 cup Mirin
1/2 cup rice wine vinegar (unseasoned)
1/4 cup Bragg’s Liquid Aminos
1/2 cup water
1 small can crushed pineapple (DO NOT DRAIN)
1/4 cup ketchup (Jalapeno ketchup adds a bit of a kick!)
1/2 cup sugar
2 tablespoons lemon juice (1 LARGE lemon)
½ teaspoon salt
1 tablespoon FRESH, FINELY chopped cilantro coriander
1 teaspoon red chili flakes (or more if you like more heat)
Chopped green onions for garnish

• Marinate the chicken pieces with liquid aminos and set aside.
• Combine mirin, rice wine vinegar, water, pineapple, salt and sugar in a pot and bring to a boil.
• Reduce heat to medium and cook until the liquid thickens.
• Completely cool the mixture.
• Whisk in lemon juice, cilantro and red chili flakes, to taste.
• In a large ziploc bag coat chicken in cornstarch, shaking to coat well. Tap off excess cornstarch before frying.
• Heat oil to 350° and fry until crispy and cooked through.
• Add chicken to large bowl.
• Pour sauce over and toss to coat.
• Plate, garnish and serve hot.

PASTEL DEVILED EGGS

PASTEL DEVILED EGGS

This recipe is making the rounds these days and is absolutely perfect for the late Easter this year. These colored deviled eggs will make a beautiful addition to any Easter table! Also fun to do for baby or wedding showers as well.

EGGS
12 LARGE eggs

• Place eggs in a large saucepan and cover with cold water.
• Set pan over medium-high heat and bring water to a boil.
• Turn off heat, cover pan with a lid and let sit for 12 minutes.
• Drain and rinse eggs under cold water.

FILLING
1/2 cup mayonnaise
2 teaspoons pickle juice
2 teaspoons QUALITY mustard
4 tablespoons FINELY chopped dill pickles
FRESH ground sea salt and pepper (to taste)

• Peel shells off of the eggs.
• Cut eggs in half lengthwise and scoop out yolks into a bowl.
• Add mayonnaise, pickle juice, and mustard to bowl, then mash the yolks and stir until mixture is smooth.
• Stir in minced pickles and then season with salt and pepper.
• Place the mixture in a large ziplock bag.
• Cut the tip off of the ziplock bag and pipe the egg mixture back into the colored eggs.

DYE
6-8 ounces water in a cup
1 teaspoon white vinegar
GEL Food coloring

• Stir desired color of food coloring into cups of water.
• Add the vinegar to the colored water.
• Gently place boiled and peeled eggs into the cups.
• Let the eggs soak in the colored water for at least 10 minutes until desired shade is achieved.
• While the eggs are soaking in food colored water prepare the deviled eggs from the recipe above.
• Gently remove the colored eggs with a large slotted spoon and place them on a stack of paper towels to dry.
• Pat dry with additional paper towels.
• Fill with prepared egg mixture.

CHILI LIME SALMON with PAN ROASTED STREET CORN

 CHILI LIME SALMON with PAN ROASTED STREET CORN serves 4
These flavors blend together so well to create a Cajun fajita mix with crispy roasted peppers that mix with the street corn spice edge to have a party in your mouth all while being completely healthy.

CHILI LIME SALMON
1/2 cup freshly squeezed lime juice (or juice of 2 limes)
1/4 cup fresh finely chopped parsley
2 tablespoons avocado oil
2 tablespoons water
4 cloves garlic, minced
1 1/2 teaspoons red chili flakes (adjust to your preference of spice)
1 teaspoon ground Cumin
1 1/2 teaspoons FRESH ground sea salt
1 tablespoon QUALITY honey
4 salmon fillets of even sizes
1/2 pound mini sweet peppers, de-seeded and cut into rings
1 small Vidalia onion, cut into wedges

• Preheat oven to broil.
• Arrange oven shelf about 6 inches below broiler.
• Line a baking sheet with foil and coat with non-stick spray; set aside.
Whisk together the lime juice, minced parsley, avocado oil, water, garlic, chilli flakes, cumin and salt until well blended.
• Add the honey and whisk again until the honey is well blended with the rest of the ingredients.
• Toss peppers and onions with half of the honey mixture.
• Arrange the salmon fillets on baking sheet.
• With a slotted spoon remove peppers and onions arranging around the salmon fillets in a single layer.
• Pour the honey mixture evenly over the salmon fillets.
• Broil about 10 minutes until the peppers are just beginning to char at the edges and the salmon is cooked to your liking.
• Remove from the oven and serve immediately with lime wedges and remaining honey sauce for added flavor.

While salmon pan is broiling, prepare corn. BUT, BE SURE TO KEEP YOUR EYE ON THE SALMON TO AVOID BURNING.

PAN ROASTED STREET CORN
4 whole Corn Cobs, husked and kernels cut from the cob
2 tablespoons Butter, softened
4 tablespoons Mayonnaise
1 tablespoon Bragg’s liquid aminos
1 pinch Cayenne
1 pinch each FRESH ground Sea Salt and Black Pepper
1/2 cup crumbled Cotija Cheese
1 bunch Cilantro, chopped

• In a large skillet over medium-high heat melt butter.
• Add corn kernels, sautéing until beginning to caramelize.
• Whisk together the mayonnaise, liquid aminos, cayenne, salt and pepper.
• Drizzle mayo mixture over corn kernels, stirring to coat.
• Cook 2-3 minutes more.
• Sprinkle with cotija cheese and cilantro.
• Serve immediately.

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP
Sweet and savory pan-seared salmon topped with sautéed shrimp in Cajun butter sauce. Salmon New Orleans is an unforgettable meal.

4-6 ounce salmon fillets
FRESH ground salt and pepper, to taste
1/2 pound large shrimp, peeled, de-veined
8 tablespoons butter, divided
2 tablespoons honey

LEMON PEPPER & SEA SALT seasoning
FRESH ground sea salt
LEMON pepper
Sweet Hungarian Paprika

OR

CAJUN seasoning
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon onion salt
½ teaspoon cayenne pepper
heaping ½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes

• In a small bowl whisk together all Cajun OR Lemon Pepper seasoning ingredients and set aside.
• Season the salmon with fresh ground salt and pepper to taste.
• Melt 2 tablespoons butter in a large skillet over medium-high heat.
• Add honey and whisk to combine (mixture should be bubbly).
• Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 5-6 minutes until salmon is cooked through, flaky, and browned.
• Transfer salmon pieces to a platter and cover to keep warm.
• Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning.
• Add shrimp to pan and saute’ until opaque, about 3-4 minutes.
• Serve salmon topped with shrimp pieces.
• Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.
• Serve immediately.

HAMBURGER HASH

Toss out the hamburger helper and make this instead. Another tasty one pot meal full of flavor and texture that’s quick and easy for classic comfort food weeknight family meal. The beauty of this recipe is that it is super easy to adjust the servings. I’m making most recipes for 2 these days, but just double or triple up and feed 4-6 in a jif.

HAMBURGER HASH – serves 2 adapted from SpaceShips and Laser Beams
Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

1 SMALL russet potatoes, peeled and chopped into bite size pieces
1 small turnip or rutabaga, peeled and chopped into bite size pieces
3/4 pound lean ground beef
1/2 Vidalia onion, diced
2 teaspoons avocado oil
1-2 cloves garlic, minced
1 tablespoon Garden Gourmet Italian seasoning (or 2 teaspoons dried)
FRESH ground sea salt and black pepper
1/4 cup beef broth
1 1/4 cup shredded sharp cheddar cheese

• Boil potatoes 3-5 minutes until tender, BUT NOT too soft.
• Drain and set potatoes aside.
• In a large nonstick or greased skillet, over high heat, cook ground beef until browned. Drain off fat. Set cooked beef aside.
• 
Using the same skillet over medium heat avocado oil.
• Add onion, potatoes, Italian seasoning, minced garlic, salt, and pepper. Toss well to evenly coat potatoes and onions in seasoning, cooking 10-15 minutes and stirring often until potatoes and onions have started to brown and crisp.
• Fold ground beef back to the skillet, stirring well to mix.
• Add broth and simmer until broth is mostly absorbed.
• Add cheese, stirring until well mixed and melted.
• Remove from heat.
• Serve hot. 


NOTES

• ALWAYS start your potatoes in cold water. Adding them directly to boiling water will immediately cook the outsides while the insides will take longer. Use a fork to gently pierce the potatoes while they are boiling. When the fork will pierce the potato easily but not break it apart, your potatoes are ready.
• If using dried herbs, use a mortar and pestle or rub them between your clean dry palms to break them up and revive their flavor essence before adding them to your recipe.

ORANGE LEMON ORANGE ROUGHY

 

ORANGE LEMON ORANGE ROUGHY

1 tablespoon avocado oil
4 – 6 ounce orange roughy fillets
1 LARGE orange, juiced
1 LARGE lemon, juiced
1 lemon, quartered for serving
FRESH ground sea salt and black pepper
1 tablespoon butter
chopped green onion tops

• Heat oil in a large skillet over medium-high heat.
• Arrange fillets in the skillet, and drizzle with orange juice and lemon juice.
• Season to taste with FRESH ground sea salt and black pepper.
• Cook for 5 minutes, or until fish is easily flaked with a fork.
• Plate fillets.
• Whisk butter into pan drippings quickly. Pour over fillets.
• Top with green onion tops.
• Serve immediately.

ZEBRA CAKE

While this recipe didn’t turn out exactly as planned, the flavor was amazing so we will be trying again for a better stripe and a better picture. 😀

ZEBRA CAKE

VANILLA LAYER
2 ¾ cups cake flour
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter softened to room temperature
⅔ cup avocado oil
¾ cup whole milk, room temperature
½ cup sour cream
1 tablespoon clear vanilla extract
6 LARGE or EXTRA LARGE egg whites, room temperature

• In a stand mixer sift together flour, sugar, baking powder, and salt until thoroughly combined.
• Turn your mixer to low speed and add butter, one tablespoon at a time, not adding the next tablespoon until the first is completely incorporated. When you’re finished, the mixture should resemble coarse sandy crumbs.
• Add oil and stir until combined.
• In a measuring cup, whisk together milk, sour cream, and vanilla extract and stir into batter until thoroughly incorporated.
• In a separate clean, dry, chilled and grease-free bowl use clean beaters to beat egg whites to stiff peaks.
• Use a spatula to gently fold egg whites into batter – DO NOT OVER MIX, but make sure there are no lumps of egg white remaining either.
• Portion 3 cups of batter into a separate bowl. You’ll be left with 5 cups in the first bowl that will be used to make into the chocolate batter.

CHOCOLATE LAYER
scant ¼ cup dark cocoa powder
2 tablespoons boiling water
2 tablespoons sour cream
2 tablespoons granulated sugar

• In a large measuring cup, stir together hot water and cocoa powder – it will be thick!
• Add sour cream and sugar, whisking until well combined.
• Stir into the smaller bowl of batter and use a spatula to carefully stir together until completely combined
  

BAKING ASSEMBLY

• Preheat your oven to 350°.
• Prepare two 8 inch round cake pans AT LEAST 2” deep by lining each of the bottoms with a round of parchment paper and generously spraying the sides with baking spray.
• Dollop approximately ⅓ cup of white batter into the center of each of your prepared cake pans.
• Using a clean scoop, scoop just shy of ⅓ cup of chocolate batter and drop that directly onto the center of the white batter.
• Repeat, alternating batter flavors, until you have used all of the batter.
• Take a reasonable amount of care so that your white batter doesn’t touch another ring of white batter nor does a ring of chocolate overlap with any of the other chocolate batter, this will keep your stripes looking like stripes and not like marbled swirls.
• Carefully transfer pans to oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
• Allow to cool in pans for 15 minutes then run a knife around the edges of the cake to loosen from the sides (if needed) and carefully invert onto a cooling rack to cool completely.
• If needed, carefully level the cakes with a sharp serrated knife once completely cooled.
• Decorate.

NOTES:

• THIRD STRIPE If you would like a 3rd color stripe make a half batch of the vanilla cake and add food coloring accordingly. You’ll also need to use 9 inch pans. If making it a red strip I use a half portion of my red velvet cake recipe.
• CAKE FLOUR I recommend cake flour for two reasons with this cake: 1) it has a lighter texture and when you use all-purpose flour the cake ends up a bit heavier and tends to sink in on itself a little bit. 2) it produces a finer crumb, which makes the stripes even bolder and more defined.
• VANILLA EXTRACT you may substitute regular vanilla extract, but clear extract helps to keep the cake batter pure white.
• COCOA POWDER I use “special dark” cocoa powder because it makes the zebra stripes darker and closer to black, but you may substitute natural cocoa powder.

RED VELVET CAKE
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon QUALITY cocoa powder
1 1/2 cups avocado oil
1 cup buttermilk, room temperature
2 LARGE eggs, at room temperature
2 tablespoons QUALITY red food coloring
1 teaspoon white distilled vinegar
1 teaspoon PURE vanilla extract

• Preheat the oven to 350°.
• Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
• In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
• In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• Divide the cake batter evenly among the prepared cake pans.
• Place the pans in the oven evenly spaced apart.
• Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.
• Invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

FINAL ASSEMBLY

• Place 1st layer, rounded-side down, in the middle of a rotating cake stand.
• Using a palette knife or offset spatula spread 1/4 to 1/2 inch layer of the frosting over the top of the cake.
• Carefully set second layer on top, rounded-side down, and repeat.

SWISS MERINGUE BUTTERCREAM (not as sweet as an American buttercream)
Yield: 5 cups

Swiss Meringue Buttercream is not as sweet as American buttercream which makes it PURE perfection in my book because it’s the ideal balance of sweet AND creamy, without being as sugary as American buttercream, but still as thick and pipe-able.

6 LARGE FRESH egg whites (approximately 230g)
2 cups (400g) granulated sugar
1 and 1/2 cups (3 sticks; 350g) unsalted butter, cut into tablespoon sized pieces and softened but still cool *see note*
2 teaspoons PURE vanilla extract
1/8 teaspoon salt

• Separate the eggs one at a time into a small bowl before placing them in a heat proof bowl.
• Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water.
• Whisk the egg whites and sugar together 4-5 minutes until sugar is COMPLETELY dissolved and the mixture has thinned out. (The mixture will be thick and tacky at first and then thin out and be frothy white on top.) To test that it’s ready, use your finger. Lightly and quickly dip your finger into the mixture (BE CAREFUL it will be very hot) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. OR use an instant read thermometer – the temperature should read 160°F (71°C).
• Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment while it’s still warm.
• Beat on medium high speed 10-15 minutes until stiff glossy peaks form and the meringue is no longer warm to the touch. This will take a few minutes more on particularly humid days. MOISTURE IN THE MAKES A DIFFERENCE. If it’s still not reaching stiff peaks, stop the mixer, place the uncovered bowl in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form and the mixture has cooled to room temperature. You can put it in the refrigerator for a couple minutes if needed. If it’s too warm, the butter will melt instead of blend.
• Switch to the paddle attachment.
• On medium-high speed, add the butter 1 tablespoon at a time. Wait for the butter to fully mix in before adding the next tablespoon.
• Add the vanilla, salt and flavor if using beating 30 seconds until completely incorporated. It should be thick, creamy and silky smooth.

NOTES

TROUBLESHOOTING TOO THICK  If the meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water – DO NOT STIR. Let the edges of the meringue warm up 1-2 minutes and become liquid while the center of the meringue is still be solid. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes.

TROUBLESHOOTING TOO THIN If the meringue becomes too thin after you add the butter, place the entire bowl in the refrigerator for no more than 20 minutes at a time (any longer will make the butter solid) to cool down. Return it to the mixer and beat on medium-high speed until thickened.  If it’s still soupy, place back in the refrigerator again before re-whipping again.

EGG WHITES For best success use FRESH eggs. FUN FACT – eggs separate much easier when they’re cold. Be sure and separate the egg whites one at a time into a small bowl and then place the egg white into a large heat-proof mixing bowl, double boiler or the metal mixing bowl from your stand mixer before separating the next. This way, if a yolk breaks in one of them, you don’t waste the whole batch.

BUTTER This buttercream will become liquid-y (too thin) if the butter is too warm. Make sure you’re using butter that is slightly cooler than proper room temperature butter. Remove butter from the refrigerator and set it out for just 30-40 minutes before you need to add it to the meringue.

FLAVORS adding flavors can be tricky. Substituting extracts for the vanilla is one of the most fool proof ways.  Or even a teaspoon of espresso powder or frozen fruit powder. Taste, then add a touch more if desired. For potent extracts, like peppermint or almond use just 1/2 teaspoon. For chocolate, beat 8 ounces of PURE (like Baker’s OR Ghiradelli) melted and slightly cooled chocolate of choice into the buttercream at the same time you add the vanilla and salt.

COLORS If you are coloring use gel food coloring so it does not add any liquid.

HALVING OR DOUBLING If you halve the recipe the time to reach stiff peaks and cook time will be less. I DO NOT recommend doubling this recipe. If you need a double recipe make it in separate batches so you don’t overcrowd the bowls.

OR

CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3-4 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth and you reach desired consistency.
• Ice first layer and then add 2nd cake top and ice again including sides of cake.
• Refrigerate 1 hour to set icing before serving.

CHIPOTLE CHICKEN

 

CHIPOTLE CHICKEN

2 boneless chicken breasts, cut into bite sized pieces
1 + 1 tablespoons butter
1 Poblano pepper. stemmed, seeds removed and sliced
1 small yellow onion, sliced thin
FRESH ground sea salt and black pepper
¼ cup Cornstarch
2 tablespoons mayonnaise
2 +/- teaspoons Chipotle chile paste
¼ cup FRESH cilantro FINELY chopped
1 tablespoon QUALITY honey
Prepared white rice, mashed potatoes or pasta
2 tablespoons grated Cotija cheese

• In a large bowl, whisk together the mayonnaise, honey, 1 teaspoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be – set aside until needed.
• Heat 1 tablespoon butter in non stick skillet.
• Add onions and peppers, sautéing 3-5 minutes until soft and beginning to caramelize.
• Season chicken pieces with FRESH ground sea salt and black pepper.
• Coat chicken pieces with cornstarch, shaking off excess.
• Add remaining 1 tablespoon butter to skillet.
• When butter is melted add chicken pieces in a single layer cooking 3-4 minutes or until lightly browned on all sides.
• Pour reserved sauce over chicken, stirring to coat well.
• Garnish with Cotija cheese and cilantro. Cilantro is also good added to rice, pasta or potatoes.