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.

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.

CHICKEN with TARRAGON THYME SAUCE

When I was searching my recipe file (a big old tote full of scraps) I found two other even older scraps of recipes (Chicken with Tarragon Sauce and Baked Tomatoes with Broccoli stuffing) that had been torn from old cook booklets, one was even handwritten it was so old. They also begged me to make them. I often substitute thyme or flat leaf parsley for the tarragon or mix and match them based on what I have on hand.

CHICKEN with TARRAGON THYME SAUCE 4 servings

This is comfort food at its finest – maybe serve it with homemade mashed potatoes and sautéed fresh green beans?

4 boneless skinless chicken breast halves (5-6 ounces each)
1/4 cup flour, for dredging
FRESH ground sea salt and black pepper
1 tablespoon butter
1 tablespoon avocado oil
1 shallot, chopped
3/4 cup heavy whipping cream
2 tablespoons minced FRESH tarragon
1 tablespoon sherry vinegar
2 teaspoons lemon juice

• Pound chicken breasts with a meat mallet to 1/2 inch thickness.
• Sprinkle chicken with 1/2 teaspoon salt and pepper.
• In a large skillet, heat butter and oil over medium heat.
• Add chicken, searing 3 to 4 minutes on each side or until no longer pink. Remove chicken from pan; keep warm.
• Add shallot to same pan, cooking and stirring over medium heat until tender.
• Add lemon juice and sherry vinegar.
• Add most of the tarragon.
• Add cream, stirring to loosen browned bits from pan. Increase heat to medium high, simmering until slightly thickened.
  
• Serve with chicken.
• Sprinkle with remaining tarragon as garnish.

BUTTERMILK POBLANO GRAVY

We had a power outage the night I made this dish. The power went off and on so many times I lost count. It came on and stayed on for quite awhile so I actually started dinner as planned. Of course half way through it went off again making it difficult to get decent pictures. Fortunately, the power outage didn’t affect the flavor 😀

BUTTERMILK POBLANO GRAVY
2 LARGE poblano chiles
3 tablespoons unsalted butter
1/2 cup diced yellow onion
1 1/2 cups homemade chicken bone broth
1 heaping tablespoon WONDRA flour
2 tablespoons WHOLE buttermilk (not reduced fat)
FRESH ground sea salt and black pepper, to taste

• Using long tongs , blacken each chile over flame.
• Add chiles to a bowl and cover with saran for 10 minutes to steam.
• Using the plastic wrap or gloves, rub the chiles to remove the blackened skin.
• Remove stems and seeds before FINELY dicing the chiles.
• Melt 1 tablespoon of the butter over medium heat in saucepan.
• Add onions and half of the chiles, cooking 3-4 minutes until onions are soft.
• Add onion mixture to blender with 1/2 cup of the chicken stock and process until smooth.
• Melt remaining butter in saucepan over medium heat.
• Whisk in flour, reduce heat to low and cook 3 minutes until golden.
• Increase heat back to medium and whisk in chile puree and remaining broth, cooking 2-3 minutes until thick enough to coat the back of a spoon.
• Stir in the buttermilk and heat gently 2-3 minutes allowing the  flavors to blend.
• Season with FRESH ground sea salt and black pepper to taste.

NOTE:

• Chiles can be prepared a few days in advance and refrigerated until needed.
• In a pinch you can use a LARGE can of Hatch chiles.

HONEY LEMON (or ORANGE) PORK CHOPS

HONEY LEMON (or ORANGE) PORK CHOPS - serves 4

4 boneless pork chops
1 orange or lemon sliced ¼” thick
½ cup orange or lemon juice
¼ cup QUALITY honey
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon FINELY chopped thyme or rosemary
FRESH ground sea salt and black pepper

• GENEROUSLY season both sides of pork chops with the FRESH ground sea salt and black pepper .
• Preheat sauté pan on medium heat, and add butter.
• Once butter is melted, sauté both sides pork chops for 5 minutes per side.
• Remove pork chops from pan and set aside.
• Using the same pan, sauté garlic, thyme or rosemary and orange or lemon slices for 2 minutes.
• De-glaze pan with juice and honey and simmer for 3 minutes.
• Return pork chops and any liquid from resting period to sauté pan
• Baste chops for 3 minutes, or until meat thermometer inserted into thickest part reads 145°F.

SPINACH ARTICHOKE CHICKEN

 

SPINACH ARTICHOKE CHICKEN adapted from REE

2 tablespoons salted butter
2 tablespoons avocado oil 
4 thin-cut chicken breast steaks
FRESH ground sea salt and black pepper
WONDRA flour, for dredging
1/2 red onion, diced 
2-3 cloves garlic, minced 
Two 8-ounce jars quartered artichokes, drained WELL 
3/4 cup white wine 
3/4 cup heavy cream 
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained WELL  (optional)
3 cups baby spinach 
1 MEDIUM lemon, juiced 

• Heat the butter and avocado oil together in a large nonstick skillet over medium-high heat.
• Generously sprinkle the chicken on both sides with salt and pepper, dredge with flour lightly and add them to the skillet.
• Cook until nicely browned and cooked through, about 3 minutes per side.
• Remove to a plate.
• Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes.
• Pour in the wine and stir, then add the cream and more black pepper adjusting seasoning to your tastes.
• Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
• Add the pimientos if using, spinach and lemon juice, then stir  1-2 minutes until the spinach has wilted.
• Nestle the chicken back into the skillet, spooning a little sauce over the top.

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE

 

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE
2 tablespoons unsalted butter, softened
2 garlic cloves, FINELY minced
1 tablespoon chopped FRESH thyme leaves
1 tablespoon chopped FRESH oregano**
1 tablespoon chopped FRESH Italian flat leaf parsley**
1/2 teaspoon sweet paprika
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
1 small shallot, FINELY chopped
2 cups grape or small cherry tomatoes, halved
4 chicken breasts

• Mix together the softened butter, thyme and parika in a small bowl.
• Season to taste with FRESH ground sea salt and black pepper.
• Melt 1 tablespoon of your herb butter in a heavy skillet over medium heat.
• Season chicken breasts with FRESH ground sea salt and black pepper.
• Dredge chicken breasts with Wondra flour and then add to the sizzling butter. Sear breast on each side for 3-4 minutes until cooked through.
• Transfer chicken to plate, tent with foil and keep warm while you prepare the sauce.
• Increase heat slightly.
• Add shallots and tomatoes to pan, stirring occasionally, until they begin to char, about 5 minutes.
• Mash tomatoes slightly to release their juice.
• Add remaining butter, stirring to blend.
• Season to taste.
• Plate chicken and spoon sauce over.

**NOTE: I like to buy the “Pasta Mix” in the produce section. It is a combination of oregano, basil, thyme and Italian parsley.

HONEY BOURBON PECAN CHICKEN

HONEY BOURBON PECAN CHICKEN  

4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
1 LARGE stalk celery, FINELY diced
2 tablespoons packed brown sugar
1 mini bottle Honey Jack Daniels
1 tablespoon Bragg’s liquid aminos
1 tablespoon Lea & Perrins Worcestershire sauce
2 tablespoons Dijon mustard (optional)
1/2 cup SMALL chopped toasted pecans
2 tablespoons QUALITY honey
1/2 cup unsalted butter, COLD and diced

• Whisk together the brown sugar, Jack Daniels, liquid aminos, Worcestershire sauce and Dijon if using. Set aside.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Heat avocado oil in large skillet over medium high heat.
• Sear chicken breasts 4 minutes on each side JUST until cooked through.
• Remove chicken to platter and keep warm.
• Add celery and asparagus if using, sauteing 2-3 minutes.
• Add Jack Daniels mixture to skillet and bring to a simmer.
• Turn off heat and add cold butter, whisking until smooth.
• Stir in the honey and pecan pieces.
• Return chicken to pan, turning to coat in sauce.
• Plate chicken pieces.
• Drizzle with sauce and serve immediately.

NOTE:

• You can find the small little travel size Jack Daniels bottle in the liquor store with various flavors. I’ve tried most of them and find you can’t go wrong 🙂 Apple is great also as is Fireball Cinnamon.
• I eliminate the mustard due to a life threatening allergy, but I hear it is a wonderful flavor addition.
• I also like to saute’ some asparagus tips in the sauce for a bit more elegant flair.

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY 

3 to 4 boneless, skinless chicken breasts
2 tablespoons avocado oil
2 tablespoons butter
1 bunch green onions, sliced THINLY
3 cloves garlic, minced
1-2 tablespoons FRESH chopped thyme leaves
FRESH ground sea salt and black pepper
15 ounce can petite diced tomatoes, drained, but juice reserved
chicken stock
1 tablespoon chicken bouillon
1 tablespoon WONDRA flour
3 tablespoons Mascarpone cheese

• Rinse and pat dry the chicken breasts.
• Add enough chicken stock to the reserved tomato juice to equal 1 3/4 cups. Whisk in chicken bouillon.
• Heat oil in skillet over medium high heat.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Dredge chicken breasts in flour.
• Sear chicken breast on each side 2-3 minutes per side.
• Remove chicken from pan and keep warm.
• Add onions and garlic, sauteing 2-3 minutes.
• Add tomatoes and thyme leaves, simmering 10 minutes until tomatoes are cooked through.
• Stir in Mascarpone cheese until creamy.
• Add chicken breasts to sauce, turning to coat.
• Serve over fluffy mashed potatoes.

I got this recipe from Jet Tila and have used it ever since to make the fluffiest, lightest and tastiest mashed potatoes. 

FLUFFY BUTTERED MASHED POTATOES  

6 tablespoons unsalted butter, cut into pieces
2 pounds SMALL Yukon gold potatoes, peeled and cut into half (2 inch pieces)
1/2 cup half and half
1 1/2 tablespoons FRESH grated sea salt
1 teaspoon FRESH ground sea salt

• Add 1 tablespoon of sea salt.
• Bring to a boil over HIGH heat.
• Reduce heat to MEDIUM heat and simmer for 15-18 minutes until potatoes are fork tender.
• Drain the potatoes well in a colander and then return to the pan over LOW heat.
• Warm the half and half in the microwave for 45 seconds.
• Rice or mash potatoes with a masher until lumps are gone.
• Fold in half and half with a rubber spatula.
• Add butter 1 piece at a time, folding it gently into the potato mixture.
• Season to taste with remaining salt and pepper.

NOTES:

• Using the COLD water makes the starches in the potatoes cook slower and more evenly so that the outsides are not more done when the centers are ready and they become creamier.
• Give your potatoes a kick with a bit of roasted garlic, chives or even some wasabi for some variety.

ROSEMARY THYME BUTTER SAUCE CHICKEN

 

ROSEMARY THYME BUTTER SAUCE CHICKEN
2 boneless, skinless chicken breasts or tenders equivalent
1 + 1 + 1 tablespoons butter
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon FRESH minced rosemary
1 tablespoon FRESH thyme leaves
3/4 cup diced sweet onions
2 cloves garlic, minced
1 cup SMALL diced carrots
1 cup SMALL diced YUKON potatoes (turnips make a great substitution)

• Melt 1 tablespoon butter in skillet over medium heat.
• Sear chicken 2-3 minutes per side until cooked through.
• Transfer to plate and keep warm.
• Add another tablespoon of butter to pan.
• When melted add in onions, carrots and potatoes.
• Season with FRESH ground salt and pepper, stirring and cooking 5-7 minutes until softened.
• Add wine to the skillet, scraping bottom to loosen the seared bits.
• Add cream and bring to SLOW, LOW boil.
• Reduce heat and cook until sauce slightly thickens.
• Add in rosemary and stir to coat.
• Add in remaining better, stirring until smooth.

TUSCAN STEAK with MUSHROOMS & 3 PEPPER SAUCE

TUSCAN STEAK with MUSHROOMS & 3 PEPPER SAUCE serves 4
12 ounces fettuccine
FRESH ground sea salt and tri-color peppercorns, to taste
1 pound sirloin steak
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons Wondra flour
2 cups whole milk
1 tablespoon freshly chopped parsley
1/2 cup freshly grated Parmesan
1 1/2 cup halved cherry tomatoes (optional)
1 cup thinly sliced mushrooms
1 small can baby peas (Le Seur)
Balsamic glaze, for drizzling

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside. OR roast or pan fry potatoes in a separate pan.
  
• Generously season steak with FRESH ground sea salt and tri-colored peppercorns.
• In a large skillet over medium-high heat, cook steak 3 minutes per side for medium rare.
• Transfer to a plate to let rest, 10 minutes, then thinly slice.
• Meanwhile, make Alfredo sauce.
• Add butter to skillet and let melt.
• Add garlic and cook until fragrant, 1 minute.
• Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes.
• Add parsley and Parmesan, stirring to combine.
• Fold in peas.
• Add tomatoes (if desired) and cook down 2 minutes.
• Add cooked pasta or roasted potatoes to sauce and toss until coated.
• Top with sliced steak, drizzle with balsamic glaze and sprinkle with minced Parsley.

MAGIC DUST SLAM DUNK HOT WINGS

 

MAGIC DUST SLAM DUNK HOT WINGS from Chris at NibbleMeThis He originally ran this recipe over at OUR Krazy Kitchen when I hosted that food blog.

36 chicken wing pieces (wingettes and drummettes)
CHRIS’ DRY RUB (I use my MAGIC DUST instead of Chris’ rub though – recipe below)
1 1/2 teaspoon Lawry’s Season Salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon oregano

TOSS SAUCE
1/2 cup hot sauce (I use Frank’s Original)
1/3 cup butter
1 tablespoon Worcestershire sauce

DUNK SAUCE
3/4 cup ranch dressing
2 tablespoon diced roasted red pepper
2 tablespoon cilantro, finely minced

• Preheat oven to 350°.
• Mix the “dunk sauce” together and refrigerate.
• Wash and dry the wing pieces REALLY well* and season with the dry rub.
• Cook the wings for 25 minutes and then flip the wings.  Cook another 25 minutes or until crisp and cooked through.
• Meanwhile, whisk together the “toss sauce” over medium heat.
• Toss the wings in the toss sauce and put back in the oven for another 5-10 minutes.
• Serve with the Dunk Sauce and enjoy

NOTE* This helps get a crisp skin.

TAMY’S MAGIC DUST (my go to dry rub that I keep on hand)

1/2 cup sweet paprika
1/4 cup finely ground sea salt
1/3 cup superfine sugar
1/4 cup chipotle chili powder
2 tablespoons ground black pepper
1/4 cup garlic powder

• Mix all ingredients together until well blended.
• Store in an airtight container.
• Shake before each use.

MAGIC DUST NOTE: I can’t use it because of allergies, but a great addition to this recipe is 2 tablespoons of Colemna’s dry mustard.

PAN SEARED CHICKEN with HERB WINE SAUCE

 

 

PAN SEARED CHICKEN with HERB WINE SAUCE
4 skinless, boneless THIN chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
1 tablespoon butter
1 small shallot, finely chopped
1/2 cup white wine
1/4 cup chicken broth
1/2 teaspoon FRESH chopped thyme
1/4 teaspoon FRESH chopped tarragon
1/2 teaspoon FRESH chopped chives
Juice of 1 lemon
1 tablespoon UNSALTED butter
prepared egg noodles

• Heat cast iron pan over medium heat.
• Add 1 tablespoon butter.
• When butter has coated the pan add the generously seasoned chicken breasts and cook unsdisturbed for 2 minutes on each side until golden.
• Transfer chicken to platter and keep warm.
• Add avocado oil to pan and heat through.
• Add shallots and cook until translucent.
• Add wine and deglaze pan being sure to scrape up any bits from the bottom of the pan. Cook 2-3 minutes until reduced by half.
• Add chicken broth and simmer a minute or two more.
• Stir in thyme, tarragon and any juices from the chicken on the platter as well as the lemon juice. Cook 2-3 minutes more until starting to thicken.
• Remove from heat and stir in unsalted butter, swirling until creamy and thick.
• Plate chicken pieces over noodles.
• Spoon sauce over top and garnish with chives.

PAN SEARED CHICKEN with LEMON and CHIVE SAUCE

PAN SEARED CHICKEN with LEMON and CHIVE SAUCE
CHICKEN
4 boneless, skinless thin sliced chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons butter
2 eggs, beaten
1/4 cup +1 tablespoon WONDRA flour
1 tablespoon cornstarch
1 shallot minced
1 tablespoon WONDRA flour
1 cup chicken broth
Juice of 1 LARGE lemon
1 tablespoon FRESH minced chives
1 tablespoon COLD unsalted butter

• Generously season chicken steaks with FRESH ground sea salt and black pepper.
• Heat oil and butter in skillet over medium heat.
• Dredge chicken in beaten egg and the 1/4 cup flour, shaking off excess.
• Sear chicken breasts in skillet for 2 minutes per side.
• Remove chicken steaks to plate and keep warm.
• Add shallot and cook over medium heat for about 2 minutes until softened.
• Add the 1 tablespoon of flour and cornstarch, stirring to coat shallot 30 seconds or so.
• Slowly whisk in broth and bring to a simmer 5-10 minutes until reduced and slightly thickened.
• Remove from heat and whisk in lemon juice, chives and butter.
• Season to taste.
• Serve over chicken.

BALSAMIC GLAZE for FRUIT

One of my favorite summer treats is juicy red ripe watermelon and sweet navel oranges drizzled with a thick and sweet balsamic glaze with a bit of Cotija cheese (Mexican Parmesan) sprinkled on top.  You can use ANY balsamic vinegar, but I like to use flavor infused (pear or coconut pineapple are my favorites) for a bit of extra flavor.

BALSAMIC GLAZE for fruit
1 3/4 cups QUALITY balsamic vinegar
1/4 cup apple cider vinegar
1 cup sugar

• In a small saucepan bring balsamic vinegar and apple cider vinegar to a boil.
• Reduce heat and simmer for 15 minutes, whisking often,  until reduced by half.
• Whisk in sugar and bring back to a boil.
• Reduce heat and simmer 10-15 minutes, whisking often, until glaze coats the back of a spoon.
• Cool before pouring into squeeze bottle or cruet. Will keep in refrigerator 2 months or so.

SPICY CHICKEN POT STICKERS with BLACKBERRY SAUCE

 
SPICY CHICKEN POT STICKERS with BLACKBERRY SAUCE makes 3 dozen
POT STICKERS
1 pound lightly browned ground chicken
1/2 cup shredded cabbage
1 carrot, shredded
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon Bragg’s Liquid Aminos
1 tablespoon Hoisin sauce
1 tablespoon FRESH grated ginger
2 teaspoons sesame oil
1/4 teaspoon FRESH ground white pepper
1/4 teaspoon red pepper flakes
36 wonton wrappers
2 tablespoons avocado oil

• In a large bowl combine the ground chicken, cabbage, carrot, garlic, green onions, liquid aminos, Hoisin sauce, ginger,, sesame oil, pepper and red pepper flakes until well blended.
• Place 1 tablespoon of mixture into the center of each wonton wrapper.
• Rub edges with a bit of water.
• Fold edge over diagonally and crimp edges together to form each dumpling.
• In a large skillet heat oil over medium heat.
• Working in batches place pot stickers in a single layer – DO NOT CROWD PAN! Cook until golden and crispy, 2-3 minutes per side.
• Drain each batch on a wire rack to drain while cooking the next batch.

DIPPING SAUCE
1/2 cup Bragg’s Liquid Aminos
1/2 cup apple cider vinegar
2 teaspoons sesame oil
3 cloves garlic, minced
1 tablespoon FRESH grated ginger
1/3 cup blackberry jam

• Whisk together ALL the ingredients.
• Heat in a saucepan until desired heat and consistency.
• Serve with pot stickers.

PINEAPPLE ORANGE ONION ROAST HAM with APPLE BUTTER GLAZE

PINEAPPLE ORANGE ONION ROAST HAM with APPLE BUTTER GLAZE
1 LARGE navel orange
1 medium red onion
1 pineapple, rind removed, halved
7 pound fully cooked bone-in ham
1/4 cup ginger beer
1/2 cup packed brown sugar
1 tablespoon Bragg’s liquid aminos
1/2 cup apple butter (see note)
2 tablespoons QUALITY honey

• Preheat oven to 375°.
• Cut half of the pineapple into slices and the other half into chunks.
• Arrange orange slices, onion slices and pineapple rings in roasting pan.
• Pour 1/4 cup of ginger beer over ham.
• Cover with foil, sealing edges.
• Bake 60 minutes.
• While ham is baking puree pineapple chunks with the apple butter and honey.
• Transfer puree to a saucepan over medium heat.
• Add brown sugar and liquid aminos, blending well. Simmer 30-45 minutes, stirring frequently until syrupy and reduced to about 1 cup.
• Remove ham from oven, uncover and brush 1/3 cup of syrup over ham and return to oven for 5 minutes.
• Brush another 1/3 cup of syrup over ham for another 5 minutes.
• Brush with remaining glaze and return to oven uncovered for final 10 minutes.
• Use an immersion blender on the remaining pieces in the drippings to build a gravy from if desired.

NOTE: This recipe also works with orange marmalade or apricot pineapple jam.

JEZEBEL SAUCE

I found this recipe in an old cookbook and it sounded ODD and I have NO idea where the name came from, but just awesome enough to try. It made just a couple changes, but it really makes an awesome appetizer. The recipe apparently has a convoluted history of unknown origin... Billie's friend Nancy too the recipe to a garden club Christmas Party. She had gotten the recipe from her brother-in-law's niece...

JEZEBEL SAUCE 18 ounce jar SMUCKER'S pineapple preserves 18 ounce jar SMUCKER'S apple butter or jelly 3.75 ounce jar Inglehoffer (German) horseradish 1 tablespoon Coleman's dry mustard 1 teaspoon FRESH ground pepper 8 ounces cream cheese, softened 1 box wheat thins

• In a medium size bowl stir together the pineapple preserves, apple butter or jelly, mustard, horseradish and pepper.
• Chill at least 2 hours.
• Place cream cheese on a platter and pour sauce over top.
• Serve with crackers.

HOMEMADE SWEETENED CONDENSED MILK

During this isolation time, I’m returning to more and more scratch cooking – even more than I normally do 😀 I wanted to make some of my homemade COWBOY BROWNIES, but they called for sweetened condensed milk and I didn’t have any and was NOT going out to get any so decided to dig out the recipe to make my own.

HOMEMADE SWEETENED CONDENSED MILK – Makes 1 1/4 cups.
This Homemade version of sweetened Condensed Milk recipe makes a super delicious, made from scratch version of sweetened condensed milk for baking. It also makes a GREAT coffee mate or protein drink additive 😀
2 cups WHOLE milk
3/4 cup sugar, honey, or maple syrup (depending on the flavor you’re looking for)
4 tablespoons salted butter, cut into small pieces
1 teaspoon PURE vanilla extract

• Whisk together milk and sugar, honey or syrup in a medium saucepan over medium-low heat.
• Whisking often, bring to a low simmer and whisking often, simmer until milk has reduced by half, about 30-45 minutes.
• Once reduced, remove from heat and stir in butter and vanilla.
• Allow to cool COMPLETELY!
• Store in a mason jar in the refrigerator for up to 1 week.

HONEY MISO FISH FILLETS & CAMP CARROTS

HONEY MISO FISH FILLETS & CAMP CARROTS
HONEY MISO FISH FILLETS
4 tablespoons QUALITY honey
3 tablespoons white miso paste
1 tablespoon water
3 tablespoons Bragg's liquid aminos
2 tablespoons sake or dry white wine
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
4 5-6 ounce fish of choice fillets* (SEE NOTE)

• In a small saucepan mix the honey, miso and water, whisking until smooth. Bring to a SLOW boil, simmering until dark golden.
• Remove from heat and whisk in soy sauce, white wine, liquid aminos, rice wine vinegar and sesame oil.
• Divide mixture in half.
• Add half to ziploc bag along with fish fillets and marinade overnight.
• Reserve other half for next day.

NEXT DAY

• Preheat oven to 475°.
• Add reserved marinade to cast iron skillet and heat over medium-high heat until it begins to bubble.
• Add fillets skin side up and brush with marinade.
• Transfer cast ion to oven for 5-10 minutes until golden in color and fish is flaky.
• Flip fillets and plate.
• Spoon remaining sauce over fillets and serve immediately.

NOTE: COD, SALMON, HALIBUT OR SWORDFISH WORK BEST.
CAMP CARROTS
3 cups sliced carrots or baby carrots
1/4 pound crisp crumbled bacon
3 tablespoons butter
2 tablespoons packed brown sugar
1 tablespoon QUALITY honey
FRESH ground sea salt and tri-color pepper

• In a 2 quart saucepan add carrots and enough water to cover.
• Bring to a FULL boil, reduce to medium and cook 10 minutes until carrots are crisp tender.
• Drain well.
• Add butter, brown sugar and honey to pan, mixing well.
• Add carrots and season to taste with FRESH ground sea salt and tri-color pepper.
• Cook over medium heat, stirring occasionally until heated through.
• Add bacon pieces and serve immediately.