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.

HONEY & SEA SALT RANCH STEAKS and ROASTED CARROTS

We’re trying a new butcher delivery service, Butcher Box, since good cuts of meat are getting harder to find around here. Even my go to butcher just isn’t what it used to be 🙁

The “RANCH” steak sounded interesting so we added a couple to our order and were pleasantly surprised. Here’s their recipe with very few adjustments.

Just a bit of trvia – The ranch steak is one of the most flavorful and tasty cuts of meat and is very underrated, with many butchers and beef buffs claiming it makes a great alternative to the more expensive cuts such as Sirloin Tip or Flat Iron steak.

It comes from the shoulder area of the cow and is somtimes referred to as an arm steak. Because the muscle is worked a little more it can lack the tenderness of some other cuts. But what it lacks in ease of eating compared to others, it makes up for in its full beefy flavor.

In order to earn the moniker of ‘Ranch’ steak, it needs to be trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean. It must also be free of the strip of gristle running through the middle.

CONCLUSION: The flavor was excellent! BUT, the leftovers have been cut up to use the next time I make chili. The steak just wasn’t tender enough for us, but will make excellent chili parts.

I also LOVED the flavor profile of the carrots, but didn’t want to mess with the oven and the grill so I microwaved the carrots for 5 minutes to cook the centers and then tossed them with everything finishing them off on the grill along side of the steaks. I also minced the thyme leaves directly into the marinade.

HONEY & SEA SALT RANCH STEAKS
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

4 each Ranch Steaks
8 tablespoons QUALITY honey
1 tablespoon coarse sea salt (I added a touch of garlic salt also)
1 teaspoon freshly ground black pepper

• Preheat grill with 2 zones. One high heat and one low heat.
• Rub steaks with honey, sea salt and black pepper. Set aside and bring to room temperature.
• Place steaks on hottest part of grill and cook for 4 minutes on one side with a quarter turn after 2 minutes.

• Flip steaks over, grill for 2 more minutes on the hottest part.
• Move steaks to the cooler side of the grill and continue to cook until internal temperature reaches 110℉.
• Remove steaks from heat when finished and let rest 8-10 minutes before slicing steaks against the grain and serving with roasted carrots.
• Enjoy!

ROASTED CARROTS
12 each carrots, washed and cut into ½” pieces
4 sprigs fresh thyme
3 cloves garlic minced
1 each orange, zested
1 teaspoon ground coriander
1 tablespoon raw honey
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

• Preheat oven to 350°.
• Toss cut carrots with all ingredients in a mixing bowl.
• Place seasoned carrots on baking sheet in a single layer and roast in oven for 40 minutes, or until for tender.
• Discard thyme sprigs before serving.


ASIAGO PASTA PEAS

 

ASIAGO PASTA PEAS
16 ounces ditalini pasta
2 cups FRESH hulled peas
2 green onions, minced
1 clove garlic, minced
2 cups heavy cream
1 tablespoon butter
1 teaspoon onion powder
FRESH ground sea salt and black pepper, to taste
1 cup shredded Asiago cheese

• Cook pasta per package directions.
• Drain well and return to pot.
• Whisk together the heavy cream, salt, pepper and onion powder.
• Add cream mixture, garlic and peas to pan you cooked the pasta in and bring to a simmer over medium-low heat.
• After 2 minutes add in pasta.
• When cream begins to thicken fold in cheese, stirring to melt.
• Season to taste.
• Serve immediately.

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW
1 red onion, chopped small
4-6 cloves garlic, FINELY minced
1/4-1/2 teaspoon crushed red pepper
1/2 teaspoon FRESH ground black pepper
1/4 cup avocado oil
3 celery heart ribs, FINELY diced
2 carrots, FINELY diced
1 red bell pepper, chopped small
2 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste
1 bunch Italian flat leaf parsley, chopped
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped rosemary leaves (optional)
4 cups chicken stock**
4 cups diced rotisserie chicken pieces
1-2 cans cannellini beans, drained WELL
1 can stewed tomatoes
1 cup Arborio rice

• Heat avocado oil over medium heat in a large cast iron saute pan or enamel covered cast iron.
• Add onions, red pepper, garlic and black pepper and stir 2-3 minutes.
• Add celery, carrots, bell pepper and tomato paste.
• Season generously and saute 4-5 minutes.
• Add herbs, stock tomatoes and cannellini beans.
• Simmer at least 45 minutes to an hour. It tastes better the longer it simmers. :)
• 45 minutes before serving add chicken pieces and rice, stirring to combine.
• Simmer until rice is tender.

**NOTES:

• I like to use homemade chicken tomato bone broth from the end of the garden season.
• Because it tastes so much better the longer it simmers, it makes a WONDERFUL slow cooker dish.

CHEESY SCALLION SODA BREAD
3 1/2 cups all purpose flour
1 teaspoon FRESH ground black pepper
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon FRESH ground sea salt
1/2 cup + 2 tablespoons butter, softened
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1 large bunch green onions, halved and sliced thin
1 cup heavy cream
1/4-1/3 WHOLE milk, depending on consistency
1 LARGE egg

• Preheat oven to 350°.
• Sift together the dry ingredients.
• Cut in softened butter.
• Add cheeses and mix until crumbly.
• Add onion pieces and mix until well distributed.
• Whisk egg into whole milk and heavy cream.
• Add wet ingredients to the dry ingredients, mixing dough just until it comes together.
• Form into a LARGE round or 4 small rounds.
• Transfer to baking sheet lined with a SILPAT.
• Slice an X into the tops for venting.
• Bake 1 hour.
• Let cool 15-30 minutes before serving. The centers will continue baking during the cooling time.

NOTE:

• If making into smaller rounds or roll size, adjust the baking time accordingly. For 4 rounds I bake 45 minutes. For 8 rolls I bake 25-30 minutes.

This meal is a

ZESTY GREEN BEANS

 

ZESTY GARLIC GREEN BEANS serves 8-10
2 tablespoons oil from oil packed sun-dried tomatoes
1 cup sliced Vidalia sweet onion
1/2 cup chopped or julienned sun dried tomatoes
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
Juice of 1 lemon
2-16 ounce packages french style green beans

• Heat oil in a large dutch oven over medium-high heat.
• Add onion, sautéing 2-3 minutes until tender.
• Add tomatoes, garlic, lemon juice, salt and pepper, cooking 2-3 minutes longer.
• Stir in frozen green beans, cook, simmer 7-9 minutes.
• Uncover and continue to simmer 2-3 minutes until the liquid is mostly evaporated.

TOMATO SCALLOPED POTATOES

This is another 1930’s-40’s recipe box find written in a stenographer’s shorthand and old cursive on old yellowed scrap paper. It took me a bit to decipher it, but it was well worth it. 😀

TOMATO SCALLOPED POTATOES
1/2 cup chopped onion I used 2 shallots
2 tablespoons butter I used herbed butter
2 tablespoons flour I used WONDRA which is extra fine
1 teaspoon paprika
1/2 teaspoon salt I used FRESH ground, to taste
1/8 teaspoon pepper I used FRESH ground, to taste
1 cup water I used chicken broth
8 ounce can diced tomatoes I used a 14 ounce can
2 chicken bouillon cubes I only used 1 since I was using broth
5 cups peeled sliced potatoes I used tricolor baby potatoes

• Preheat oven to 400°.
• Melt butter in large skillet over medium heat.
• Add onions and saute 2-3 minutes until soft.
• Sprinkle with flour, paprika, salt and pepper, blending well.
• Add water, tomatoes and bouillon cubes, simmering over medium heat until thickens.
• Spray 2 quart casserole with non-stick spray.
• Layer 2/3 of the potatoes loosely on the bottom
• Sprinkle with a fine flour and some FRESH ground sea salt and black pepper.
• Top with half of the tomato mixture followed by the layer of thin baby Swiss cheese slices.
• Follow with remaining tomato sauce mixture over top.
• Bake 1 hour or until cooked through and tender.

NOTES:

• I have made a few changes that are indicated in red above and find they are tastier than ever.
• I also use herbed butter cubes for additional flavor, usually rosemary or tarragon.
• I also added a layer of ULTRA thin sliced baby Swiss cheese under the last layer of potatoes.

SALMON TERIYAKI and SALT & VINEGAR CUCUMBERS

 

SALMON TERIYAKI adapted from JET TILA

SAUCE
2 ounces sake
3 ounces mirin
4 ounces Bragg’s liquid aminos
3 tablespoons (45 grams) sugar
1 tablespoon cornstarch combined with 1 tablespoon water

• Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisking 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly.
• Set it aside to use on the salmon and store any leftovers in the refrigerator.

SALMON
2 pounds salmon filets, deboned and scaled
Salt and pepper
2 tablespoons avocado oil
3 scallions, sliced on the bias, for garnish
Steamed white rice, for serving

• Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper.
• Heat the oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
• Cook the other side for another minute.
• Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce.
• Tilt the pan around a few times and turn the fish until it's well coated with the sauce.
• Serve with rice on the side. 

This quick and easy salad is essentially just a big ol’ bowl of quick-pickled cucumbers, which is exactly why it’s so tasty. It makes a fresh, crunchy and acidic side to any main dish. Assemble it the night before and it will be even more perfect.

SALT & VINEGAR CUCUMBERS

1/4 cup rice wine or white vinegar
2 tablespoons avocado oil
2 teaspoons sugar
1 1/4 teaspoons flaky sea salt, plus more as needed
FRESH ground black pepper
4 medium cucumbers
1/4 cup chopped fresh dill 


• Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. 
Slice the cucumbers into 1/8-inch-thick rounds.
• Place them in the bowl, add the dill, and toss to combine.
• Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld together.
• Taste and season to taste with more salt and pepper as needed before serving.

CREAM SPRING SOUP

CREAM SPRING SOUP
2 cups chicken stock
4-6 asparagus spears, trimmed and cut into 1 1/2 inch pieces
1 large carrot, peeled and diced
1 celery rib, cleaned and diced
2-3 green onions, sliced
1 clove garlic, minced
FRESH ground sea salt and black pepper
1 teaspoon mushroom umami herb (I get Simple Organics at Kroger)

• Combine the above ingredients, bringing to a SLOW boil.
• Reduce heat and simmer 5-10 minutes until vegetables are tender.

1 cup cooked macaroni or rotini
1/2 cup heavy cream or 1 SMALL can of evaporated milk

• Stir in heavy cream and macaroni, heating through.

FRENCH ONION MANICOTTI

This is the French onion soup you eat with a fork! Caramelizing the onions takes the longest, but is the savoriest part of this meal! Don’t try to rush this process or you’ll ruin that cheesy goodness that will give you your comfy, cozy meal for a cold winter’s night!

FRENCH ONION MANICOTTI serves 4-6 depending on appetite
4 sweet Vidalia onions, thinly sliced
4 tablespoons unsalted butter
FRESH ground sea salt and black pepper
1 teaspoon sugar
1 tablespoon FRESH chopped thyme
2-3 garlic cloves, minced
1 box manicotti shells
2 cups ricotta cheese
1 large egg
1 cup grated Gruyere cheese
¼ cup grated Parmesan cheese, plus more for topping
1 tablespoon WONDRA flour
1 ½ cups chicken stock
⅓ cup heavy cream
1 cup grated Mozzarella cheese, for topping
1 tablespoon butter
1/3 cup seasoned breadcrumbs, for topping
FRESH parsley or thyme for topping

• Melt butter in a large cast iron (or oven safe) skillet over medium heat.
• Add onions.
• Sprinkle with FRESH ground sea salt, black pepper, sugar and thyme. Cook, stirring often, for 30 minutes until the onions caramelize, BUT watch them closely so they don’t burn! Turn down the heat as necessary.
• Once caramelized, add garlic, sauteing 30 seconds more. Turn off the heat, but leave them in the pan.

• While the onions are cooking, bring a pot of salted water to a boil and cook the manicotti shells 6 minutes to al dente’. Drain and carefully place them on a piece of foil coated in non stick spray to cool.

• Preheat the oven to 400°.

• In a large mixing bowl, stir together the ricotta cheese, egg, Gruyere cheese, Parmesan cheese and a pinch of salt, pepper and dried thyme.
• Add half of the caramelized onions from the pan and stir them into the ricotta mixture to create your filling.
• Fill each shell with the filling, stuffing it full but not overflowing.

• Turn the heat to medium-low under the remaining onions in the pan.
• Stir in the flour and cook for 1 to 2 minutes.
• Slowly stream in the stock while stirring, cooking for 2 to 3 minutes while the mixture thickens a bit. Stir in the cream.
• Turn off the heat and place the shells in the french onion sauce.
• Melt the butter and whisk in the breadcrumbs with a fork until evenly coated.
• Top with the Mozzarella cheese followed by the breadcrumbs mixture.
• Bake for 20-25 minutes, until golden and bubbly.
• Serve immediately with a Parmesan and fresh herb garnish.

BROWN BUTTER & SAGE GNOCCHI with SWEET POTATOES & PECANS

 

BROWN BUTTER & SAGE GNOCCHI with SWEET POTATOES & PECANS

Adapted from Marley Spoon’s Eliza Winograd

FRESH ground sea salt & black pepper
1 tablespoon avocado oil
1 + 1 + 3 tablespoons butter
1/3 cup Parmesan cheese, divided
2-3 cups potato gnocchi
1 tablespoon FRESH thyme leaves
2 tablespoons FRESH sage, chopped
1/3 cup chopped pecans
1 shallot, FINELY chopped
1 sweet potato, peeled and diced

• You have to time this just right so that the gnocchi are not done too quickly. Fill a large pot with salted water and bring to a boil.
• Add gnocchi to boiling water and cook, stirring, until tender and most of the gnocchi float to the top, 2–3 minutes.
• Reserve 1 cup cooking water; drain gnocchi and return to pot.
• Heat 1 tablespoon oil in a large skillet over medium-high.
• Add chopped pecans and sage. Cook, stirring, until nuts are golden brown and fragrant, 2–3 minutes (WATCH CLOSELY)
• Using a slotted spoon, transfer sage and pecans to a paper towel-lined plate to drain. Season with a little salt.

• Heat 1 tablespoon oil and 1 tablespoon butter in same skillet over medium-high.
• Add sweet potatoes and a pinch of salt and pepper. Cook, stirring, until browned and almost soft, about 7-8 minutes.
• Add 2 more tablespoons butter, thyme leaves and shallots. Cook, stirring, until shallots are softened and butter is browned, 2–3 minutes more.
• Add reserved cooking water and most of the Parmesan. Cook over medium-high, gently stirring, until sauce is thickened, about 2 minutes.
• Fold in MOST of the pecan mixture. Season to taste with salt and pepper.

• Sprinkle with remaining crispy pecans, sage and Parmesan.
• Serve immediately.

CREAMY LEMON CHICKEN SOUP

Need a FRESH start to the new year?  Try this soup full of tender chicken, crunchy snap peas and a tangy lemon bite to wake up your senses.

CREAMY LEMON CHICKEN SOUP
3 tablespoons butter
3 tablespoons WONDRA flour
3/4 cup small diced red onion
2 1/2 cups chicken bone broth
Juice of 2 LARGE lemons
2 cups diced rotisserie chicken
1 1/2 cups trimmed and halved sugar snap peas
1 tablespoon FRESH chopped Italian leaf parsley
1 tablespoon FRESH chopped rosemary
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons heavy whipping cream

• Melt butter in sauce pan over medium-high heat.
• Add onions, sauteing 2-3 minutes until soft.
• Sprinkle with flour and stir well until smooth.
• Add lemon juice and broth gradually.
• Generously season with FRESH ground sea salt and black pepper.
• Bring to a boil, reduce heat and simmer 10 minutes until it begins to thicken.
• Stir in chicken and peas, simmering another 5 minutes until chicken is warmed through and peas are crisp-tender.
• Reduce heat to low and stir in cream, simmering just until the cream is blended in and heated through.
• Season to taste.
• Serve immediately.

NOTE: I like to serve it with my Savory Chicken Bread  That recipe will post tomorrow.

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN

I recently caught an episode of The Kitchen and instantly fell in love with this recipe from Geoffrey Zakarian. Turnips are one of the MOST under utilized vegetables in my opinion.

I did make a couple of changes due to allergies and likes, but it is AWESOME! The pork doesn’t appear seared in the picture, but it is – maybe too much flash too close!  Turns out hubby doesn’t care for cooked turnips, though he loves them raw with salt, but I LOVED it!

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN serves 4

1 teaspoon ground cumin
1 teaspoon garlic salt 
1 teaspoon dried oregano 
8 thin bone-in pork chops 
FRESH ground sea salt and tri-color pepper
2 tablespoons avocado oil 
3 green onions, minced 
2 cloves garlic, minced 
1 cup turnip dice (1/4-inch), tops reserved (see note)
1/2 cup white wine 
1 cup chicken stock 
2 tablespoons unsalted butter 
1/2 teaspoon fresh tarragon or rosemary, minced 
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish 

• Combine the cumin, garlic salt, and oregano in a small bowl.
• Sprinkle the pork chops on all sides with salt and pepper, followed by the rub.
• In a large saute pan, heat the oil over high heat, then turn down to medium.
• Add the pork medallions and sear until caramelized on one side, 2-3 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 150°, 2-3 more minutes.
• Remove the pork and set aside covered with foil to rest.
• Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes.
• Add the turnips and cook, stirring to coat the vegetables, for 1 minute.
• Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan.
• Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes.
• Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and tarragon.
• Return the pork and any accumulated juices to the pan, turning to coat the pork chops.
• Remove from the heat and top with the Parmesan cheese.
• Divide among plates and garnish.

NOTE: Turnips in the stores around here are already trimmed of their tops so I substituted chiffonaded spinach leaves.

BRUSSELS SPROUTS CASSEROLE

 

Fortunately, I was watching a Molly Yeh episode of Girl Meets Farm recently and it just happened to be on sides for Thanksgiving. She made the most amazing Brussels Sprouts Casserole, an absolutely wonderful alternative to the tired old Green Bean Casserole and better yet it is ALL from scratch, well except the French’s Crispy Fried Onions  – no canned goods involved!

I only made a couple changes – like trading shallots for the leeks and adding in some crunchy bacon, but nothing that really affected the outcome. I altered her directions to my liking also.

BRUSSELS SPROUT CASSEROLE
2 teaspoons avocado oil
1/2 pound bacon, diced
2 shallots, sliced thin
FRESH ground sea salt and black pepper
2 pounds Brussels Sprouts, trimmed, halved or quartered as necessary
4 tablespoons butter
1 tablespoons FRESH thyme leaves, chopped
3 cloves garlic, FINELY minced
3 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup heavy cream
1/4 cup QUALITY Parmesan cheese
ZEST from 1 Meyer lemon
2 cups crispy onions

• Preheat oven to 400°.
• Cook bacon pieces crisp in large saute pan.
• Remove bacon to drain on paper toweling with a slotted spoon.
• Add avocado oil to saute pan.
• Add shallots, sauteing 2-3 minutes until beginning to caramelize.
• Add garlic and Brussels sprouts, sauteing 6-7 minutes until edges of Brussels sprouts are brown.
• Season generously with FRESH ground sea salt and black pepper.
• Add thyme, and saute a bit longer until fragrant.
• In a separate sauce pan melt butter.
• Whisk in flour, cooking until golden.
• Alternately add chicken broth and cream, stirring constantly until begins to thicken.
• Add cheese and lemon zest.
• Adjust seasoning.
• Fold together the sauce and Brussels sprouts.
• Top with crispy onions.
• Bake 20-25 minutes until bubbly.

CARAMELIZED CABBAGE

 

CARAMELIZED CABBAGE
1 small head green cabbage
1/4 cup butter
FRESH ground sea salt and black pepper, to taste
8 ounces plain Greek yogurt
4 + 1 tablespoons Italian tomato paste
1 teaspoon red pepper flakes
3 cloves garlic, minced

• Preheat oven to 350°.
• Whisk together the yogurt, 4 tablespoons tomato paste, red pepper flakes and garlic. Set aside.
• Cut cabbage in half through the core. Cut each half into 4 quarters.
• Melt butter in cast iron pan.
• Place cabbage quarters in hot butter and season with FRESH ground salt and pepper.
• Sear well on each cut side.
• Whisk together 1 tablespoon of tomato paste and 1/2 cup water.
• Add tomato water mixture to pan.
• Place pan in oven and bake 30 minutes.
• Remove pan and spread a layer of tomato mixture over cabbage pieces.
• Return pan to oven for 10-15 minutes more until cabbage is tender.

BALSAMIC CHARRED GARLIC CARROTS

 

To add a bit of an edgier flavor to carrots I use balsamic vinegar and then char them crisp.  Flavored balsamic vinegars work well also.  Tonight I used a pineapple coconut white balsamic vinegar.

BALSAMIC CHARRED GARLIC CARROTS
2 pounds carrots, sliced on the diagonal or smaller carrots halved lenghtwise
2 cloves garlic, minced or sliced paper thin
1 tablespoon butter
1 tablespoon garlic oil (avocado or olive work well too)
FRESH ground sea salt and black pepper, to taste
2 tablespoons balsamic vinegar

• Heat butter and oil in a non-stick skillet over medium high heat.
• Add carrots and garlic, stirring to coat well.
• Cover and simmer 5 minutes until carrots begin to soften.
• Uncover and continue to simmer until carrots begin to char.
• Add balsamic vinegar and stir to coat well.
• Cook 2-3 minutes more until carrots are charred, cooked through and most liquid is absorbed.

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

 

 

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/4 teaspoon PURE cinnamon
1 1/2 tablespoons PACKED brown sugar
avocado oil
4 bone in thick pork chops

• Blend together the ingredients.
• Rub the pork chops with the avocado oil.
• Rub spice mixture into each chop the night before cooking for the tangiest flavor profile.
• Chill at least 8 hours.

3 tablespoons avocado oil
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
FRESH ground salt and pepper, to taste
1 GALA apple, cored and sliced into 1/2 inch wedges
1 pound Brussels Sprouts, trimmed and halved

• Whisk together vinegar. brown sugar, salt and pepper.
• Whisk in oil until well blended.
• Place apples, Brussels sprouts and 1/4 cup of the vinegar mixture in a large bowl, tossing to coat well.

 

• Preheat oven to 425°.
• Place pork chops in the center of a lightly greased baking sheet.
• Arrange apples and Brussels sprouts around the chops.
• Bake 12 minutes and then turn pork chops.
• Bake another 10-12 minutes until cooked through.
• Remove chops to serving platter, cover and keep warm.
• Increase oven temperature to broil.
• Spread apple mixture into a thin layer and return to oven for 3-4 minutes until browned.
• Drizzle with remaining vinegar mixture.
• Season to taste.
• DRIZZLE with remaining vinegar mixture.

GREEN BEANS IN BACON CHEESE SAUCE

 

GREEN BEANS IN BACON CHEESE SAUCE
16 ounce frozen green beans
1 can Campbell’s condensed cheddar cheese soup
1/3 cup chopped red onion
6-8 slices bacon, cooked and crumbled
1/3 cup shredded cheddar cheese
4 ounce jar diced pimientos
FRESH ground sea salt and black pepper

• In a 3 quart slow cooker whisk together the soup, cheese, pimientos, bacon pieces, salt and pepper.
• Fold in green beans. It will be thick, but don’t worry, it will be perfect when they’re done!
  
• Cook on low 2-3 hours or until beans are tender.

BRUSCHETTA AVOCADOS

BRUSCHETTA AVOCADOS – Luscious tomatoes, FRESH basil and red onion are tossed in a balsamic vinegar with a touch of garlic and avocado oil and then gently stuffed into avocado halves for a incredible summer dinner with no oven or stove to heat up the house. Adapted from Cafe Delites

2 ripe Roma tomatoes,finely chopped
2 tablespoons red onion, finely chopped
2 cloves minced garlic
scant tablespoon avocado oil
1 tablespoon white balsamic vinegar
FRESH ground salt and pepper, to taste
2 ripe avocados – peeled, seeded and halved
2 tablespoons balsamic REDUCTION – store bought or see recipe below
2 tablespoons FRESH chopped basil
1/4 cup grated Parmesan cheese

• Combine tomatoes, onion, garlic, olive oil, white balsamic vinegar, salt and pepper in a bowl.
• Toss well to evenly meld all of the flavors.
• Arrange prepared avocado halves onto a plate.
• Spoon the  filling into each avocado halve and drizzle with balsamic glaze.
• Top with chopped FRESH basil and Parmesan cheese.
• Serve immediately.

BALSAMIC REDUCTION (homemade)
1/2 cup balsamic vinegar
1 tablespoon PACKED light brown sugar (OPTIONAL)

• Combine brown sugar sugar with vinegar in a small saucepan over high heat and bring to the boil.
• Reduce heat to low; allow to simmer for about 5-8 minutes or until mixture has thickened and reduced to a glaze.

NOTE: If not using sugar, allow plain balsamic vinegar to reduce for 12-15 minutes on low heat.

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE and BACON SHALLOT SUGAR SNAP PEAS

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE and BACON SHALLOT SUGAR SNAP PEAS
MARINADE
2 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
1/2 teaspoon sriracha
4 boneless center cut pork loin chops

• Whisk together the liquid aminos, vinegar and sriracha.
• Place pork chops in a large Ziploc bag.
• Pour marinade into bag.
• Press the air out of the bag and seal tightly.
• Turn chops to coat well with marinade.
• Marinade at room temperature for 30 minutes, turning bag half way through.

• Heat grill to medium heat.
• Prepare glaze while grill is heating.
• Remove chops from bag and discard marinade.
• Generously season pork chops with salt and pepper.
• Brush each side with glaze.
• Grill about 6 minutes per side.
• Brush with additional glaze and serve immediately.

GLAZE
2 tablespoons Bragg’s liquid aminos
1 tablespoon QUALITY honey
1 tablespoon ketchup
1 tablespoon rice wine vinegar
1 tablespoon Hoisin sauce
1/2 teaspoon sriracha sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

• Whisk together all the ingredients in a small bowl.

RICE
1 cup long grain rice
1 cup water
1 cup chicken consomme
1 small bunch green onions, sliced thin
1/3 cup currants

• Combine water and consommé in sauce pan.
• Add rice, stirring to coat.
• Bring to a boil.
• Reduce heat and simmer 15 minutes or so until tender and moisture is completely absorbed.
• Fold in currants and green onions.

SNAP PEAS
4 slices thick bacon, diced and cooked crisp
1 large shallot, sliced thin
1 pound sugar snap peas, trimmed
1/4 cup chicken consomme
FRESH ground salt and pepper
1 teaspoon lemon zest
Juice of 1 lemon
1 tablespoon bacon grease

• Heat bacon grease over medium high heat.
• Add shallots and cook 3-5 minutes until browned.
• Add snap peas, consommé and season with salt and pepper.
• Saute’ covered 2-4 minutes until crisp tender.
• Uncover and continue sautéing until all liquid has been absorbed.
• Stir in lemon zest, lemon juice and bacon pieces.

CHILI STUFFED ZUCCHINI BOATS

CHILI STUFFED ZUCCHINI BOATS serves 6
6 medium zucchini or 3 LARGE, depending on type
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 3/4 pounds QUALITY ground beef
1 small onion, chopped
1 poblano chile pepper, seeded and chopped small
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
3 tablespoons QUALITY tomato paste
1 cup tomato sauce
3/4 cup chicken stock
1 handful cilantro, chopped
1 1/2 cups grated cheddar cheese
Sour cream, for garnish
Green onions, chopped for garnish
Chopped Cilantro, for garnish

• Preheat oven to 400°.
• Cover baking sheet with foil or spray with non-stick cooking spray.
• Wash zucchini and cut off ends.
• Cut zucchini in half and remove seeds to hollow out centers.
• Spread oil on zucchini and sprinkle with FRESH ground sea salt and black pepper.
• Place zucchini on baking sheet. Set aside while you prepare chili.

• Heat oil in large cast iron skillet.
• Add ground beef to brown. Drain off excess grease.
• Add onions, chili powder, cumin, cayenne, garlic powder, salt and pepper to taste. Cook 4-5 minutes until onions soften.
• Whisk together tomato paste, chicken stock and tomato sauce.
• Add tomato mixture to meat, stirring to combine and cooking 8-10 minutes until VERY thick.
• Stir in cilantro.
• Fill zucchini boats with chili and sprinkle with cheese.
• Cover with foil and bake 15-20 minutes.
• Uncover and bake 10-15 minutes more until cheese is golden.
• Top with sour cream, green onions and cilantro.