Lemon Curd

Lemon Curd

3/4 C. white sugar

1/3 C. Fresh lemon juice (takes about 3 lemons)

3 large eggs

4 T. unsalted butter – softened and cut into small pieces

1 T. lemon zest

 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly for about 10 minutes until the mixture becomes thick. Remove from heat and pour through a fine strainer to remove any lumps.  Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap and refrigerate for up to two weeks. Allow to cool before serving. Terrific on toast or as a topping for pancakes.

Meyer Lemon Risotto with Dungeness Crab, Tarragon, and Crème Fraîche

Meyer Lemon Risotto with Dungeness Crab, Tarragon, and Crème Fraîche

Meyer Lemon Risotto with Dungeness Crab, Tarragon, and Crème Fraiche

5 to 6 cups lightly flavored vegetable broth

1 Meyer lemon, peel removed with a vegetable peeler (reserve both the fruit and the peel)

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 small onion, cut into ½-inch dice (about 1 cup)

1 stalk green garlic, bulb and tender green parts finely chopped, or 1 large clove garlic, finely minced

1 ½ cups arborio rice

½ cup dry white wine or vermouth

8 ounces fresh crabmeat

1 ounce Parmigiano-Reggiano cheese, finely grated (about ½ cup)

1 tablespoon coarsely chopped fresh tarragon, plus additional for garnish

¼ cup crème fraiche

¼ cup finely minced fresh chives

 

In a large saucepan over medium heat, bring the broth to a simmer. Add the lemon peel and remove the pan from the heat. Cover and set aside. In a heavy-bottomed pan over medium-low heat, melt the butter. When the butter is foamy, add the oil and onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Increase the heat to medium-high, add the garlic and rice, and stir until the rice smells slightly toasty, about 4 minutes. Add the wine and simmer, stirring occasionally, until it is reduced to a glaze, about 5 minutes. Add 1 cup of the warm broth, stir to cover the grains, and simmer, stirring frequently, until the broth is almost entirely absorbed before adding more. Repeat while continuing to stir until only about ½ cup of the broth remains, or the rice is creamy and cooked through, about 45 minutes. Reserve the broth. Remove the peel from the broth and finely mince it. Section the lemon and finely chop the pulp, removing any seeds. Stir the peel and pulp into the rice and cook until they are warmed through, about 3 minutes. Stir in the crabmeat, cheese, and tarragon, adding a little bit of broth if necessary to loosen the risotto. When the cheese is melted and the crab is well distributed and warm, after about 3 minutes, stir in the Crème Fraîche. Serve immediately, garnished with the chives and tarragon leaves.

Sautéed Shrimp with Crème Fraîche and Meyer Lemon Risotto

Sautéed Shrimp with Crème Fraîche and Meyer Lemon Risotto

Sautéed Shrimp with Crème Fraîche and Meyer Lemon Risotto

1 lb. large shrimp, peeled and deveined

3 T. extra virgin olive oil

kosher salt

fresh ground black pepper

41/2 cups chicken stock (low-sodium)

3 shallots, small diced

1 clove  garlic, minced

1 cup carnaroli or arborio rice

1/2 cup Chardonnay

3 T. Meyer lemon juice (regular lemons can be substituted)

1 tsp lemon zest

1/8 cup Crème Fraîche

1/4 cup parmesan cheese, grated

2 T. unsalted butter

1 T. flat leaf parsley, chopped fine

 

Heat 1 tablespoon of olive oil in large sauté pan over high heat. Sprinkle shrimp with salt and pepper. Add to pan and sauté until shrimp are opaque in center, about 3 minutes. Remove from pan; place on a platter, cover loosely, and set aside.  Heat 2 tablespoons of olive oil in 4 quart saucepan over medium heat. Add the shallots, garlic and a pinch of salt and cook until tender but not browned. Add the rice and stir to coat the rice with the olive oil, about 2 minutes. Pour the chardonnay into the rice mixture, stirring constantly, until the liquid is evaporated, about 4 minutes. Add 1 ladleful of the chicken stock, stirring constantly. Once the stock has been absorbed by the rice, add another ladleful. Repeat the process with the remaining stock, about 20 minutes. Stir in shrimp, lemon juice, lemon zest, Crème Fraîche, parmesan and butter, reduce heat to low, and cook until warm, not more than 1 minute. Remove from heat. Stir in parsley. Season with kosher salt to taste. Divide among individual plates or bowls and serve immediately.

Homemade Pork Sausage

Homemade Pork Sausage

3 pounds fresh pork shoulder

1 small onion – sliced thinly

4 garlic cloves

6 T. milk

2 tsp. dried sage – crumbled

2 tsp. salt

1 tsp. dried savory – crumbled

1/2 tsp. ground black pepper

 

Trim the fat from the pork and cut into 1 and 1/2-inch cubes. Place pork in the freezer for 30 minutes.  In a food processor, grind pork once by itself, then once more with the onion and garlic. In large bowl, mix the seasonings into pork mixture. Stir in milk. Cover and place in the refrigerator for an hour.  Form into 12 large patties. Cover and refrigerate. The sausage can be cooked immediately, but it’s best to refrigerate for 12 hours to allow the flavors to intermingle.  Cook patties on a griddle or in a skillet at medium-high heat until browned and cooked through (about 5 to 7 minutes per side).  If patties are refrigerated, use them within two days. If frozen, use within the month.

Spicy Lemon Chutney

Spicy Lemon Chutney

Spicy Lemon Chutney

10 to 12 lemons/about 3 pounds, plus 2 or 3 more for juice (see below)

2 tablespoons salt (kosher)

2 cups brown sugar

6 garlic cloves (minced)

1/2 cup dried currants

1/2 cup lemon juice

1/2 cup cider vinegar

1 to 2 tablespoons fresh ginger (grated)

1 teaspoon coriander seeds (crushed)

1/2 teaspoon cayenne

1/2 teaspoon red pepper flakes

4 half-pint (8-ounce) jars and lids

 

Using a vegetable peeler or sharp knife, remove the zest from lemons. Be careful to remove only the zest (the thin outer yellow skin) and not any of the white pith beneath. Finely chop zest and put in a large bowl. Cut off and discard the white pith. Finely chop the lemon flesh, discarding any seeds, and add to bowl with the zest. Add salt, stir to combine, and let sit at room temperature overnight. Put salted chopped lemons in a large pot. Add sugar, garlic, currants, lemon juice, cider vinegar, ginger, coriander, cayenne, and pepper flakes. Stir to combine over medium heat. Cook until mixture thickens, about 1 hour. Meanwhile, bring a large pot of water to a boil. Add jars and lids and turn off the heat. When chutney is thick, remove jars and lids from their hot water bath and dry. (Bring the pot of water back to a boil.) Fill jars with chutney. Using a wide-mouth funnel makes filling the jars much easier. If you don’t have one, however, just spoon the chutney into jars and clean edges with damp paper towels when jars are full. Firmly screw on lids. Put jars back in the pot of boiling water (jars should be covered by at least 2 inches of water). Boil for 10 minutes. Remove jars and let cool. Store at room temperature for at least 6 weeks and up to 6 months before eating to let flavors blend. Keep opened jars chilled.

Christmas Ham with Red-Eyed Gravy and Creamy Grits

Christmas Ham with Red-Eyed Gravy and Creamy Grits

4 1/2 C. milk

2 T. butter

Salt

Freshly ground white pepper

2 C. quick white grits

1 pound ham steak (fresh) or a leftover ham roast with juices from baking

1 C. strong coffee

8 slices white bread-toasted and buttered

 

In a saucepan, over medium heat, add the milk and butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender.  Set aside and keep warm. Heat a skillet over medium heat. When the pan is hot, add the ham and sear for 4 to 5 minutes on each side. (If using leftovers from a ham roast, add some of the juices from the pan.) Remove the ham from the pan and set aside. Stir in the coffee. Bring the liquid to a simmer and cook for 2 minutes. Remove from the heat. To serve, cut the ham into four portions. Spoon the grits in the center of each plate. Lay each piece of the ham next to the grits. Spoon the gravy over the ham. Serve with toast.

Savory Spinach Flan

Savory Spinach Flan

Savory Spinach Flan

1 lb. of spinach

1 lb. of milk

potatoes

3 oz. of horseradish

3 oz. of Parmigiano Reggiano cheese

2 T. of butter

2 T. of flour

4  eggs

Cornstarch

Breadcrumbs

Peanut oil

Salt

Garnish with fresh herbs or microgreens

To make spinach flan, first whisk the egg whites into peaks. Wash the spinach and boil in salted water for 3 minutes; let cool, then squeeze dry to produce a 12-oz mass, then blend in a blender. Dissolve the butter in a casserole dish, then mix in the flour; remove from the heat and add 3/4 cup milk; return to the heat, then season with salt and mix until the sauce comes together. Add the yolks to the sauce, followed by the blended spinach, the grated Parmesan cheese, and a pinch of salt; finally, gently mix in the egg whites. Grease 8 tartlet tins, sprinkle with breadcrumbs, and fill with the spinach mixture. Transfer to a water-filled baking dish, so that they are half immersed; bake for 40 minutes at 300°F.  Transfer to a water-filled baking dish, so that they are half immersed; bake for 40 minutes at 300°F. Peel the horseradish, grate, and cook for 4-5 minutes with 1 cup milk. Dissolve 1 tsp cornstarch in 2 tsp water and add to the horseradish; season with salt and mix together, then continue cooking for 1-2 minutes and strain the sauce. Peel the potatoes, cut into thin slices, and fry in plenty of Peanut oil for about 2 minutes. Serve the spinach flan with the chips and the horseradish sauce.

Buttermilk-Lady Pea Soup with Bacon

Buttermilk-Lady Pea Soup with Bacon

Buttermilk-Lady Pea Soup with Bacon

4 uncooked bacon slices, coarsely chopped

1 small shallot, minced

1/2 teaspoon minced garlic

5 cups cooked Lady Peas

3/4 to 1 cup reserved cooking liquid from Lady Peas

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups buttermilk

Cook bacon in a large saucepan over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in saucepan. Finely chop cooked bacon. Sauté shallots and garlic in hot drippings over medium heat 2 minutes or until tender. Process 3 cups peas and 3/4 cup reserved cooking liquid in a food processor until smooth. Add pureed pea mixture, remaining peas, salt, and pepper to shallot mixture. Stir in buttermilk. Cook over medium heat, stirring often, 8 minutes. (Do not boil.) Stir in up to 1/4 cup cooking liquid, 1 Tbsp. at a time, until desired consistency is reached. Spoon soup into 4 bowls, and top with bacon.

Wild Mushroom-Cheddar Burger

Wild Mushroom-Cheddar Burger

Wild Mushroom-Cheddar Burger

2 tablespoons olive oil

1 tablespoon unsalted butter

12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped

1 small shallot, finely diced

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh thyme leaves

2 tablespoons chopped fresh flat-leaf parsley leaves

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

1 1/2 tablespoons canola oil

4 slices sharp cheddar cheese

4 hamburger buns, split; toasted, if desired

Chipotle Ketchup (optional, recipe follows)

 

1 cup ketchup

2 to 3 tablespoons pureed canned chipotle in adobo (depending on how spicy you prefer it)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

Heat the olive oil and butter in a large sauté pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers using the canola oil (see Cook’s Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.

Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.

 

Chipotle Ketchup:

 

Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

Hazelnut Squash Soup

Hazelnut Squash Soup

Hazelnut Squash Soup

1-1/2 cups mashed, cooked squash or 1 package (12 oz.) frozen cooked squash

1 cup finely chopped Oregon hazelnuts (4 oz.)

1/2 cup finely chopped onion

1 quart chicken broth or stock

salt to taste

1/4 teaspoon pepper

2 tablespoons butter or margarine

2 tablespoons sherry

 

Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil; cover and simmer 30 minutes, stirring occasionally. Stir in salt to taste, pepper, butter and sherry. Garnish with roasted and sliced hazelnuts, if desired.

Roasted Beet Salad with Blue Cheese

Roasted Beet Salad with Blue Cheese

Roasted Beet Salad with Blue Cheese4 medium red beets (about 1 pound), stems trimmed off
2 T. extra-virgin olive oil
Salt and freshly ground black pepper
4 C. baby leaf spinach
Crumbled blue cheese
Toasted almonds
1 tangerine (sectioned)

1 1/2 C. tangerine juice
1 tsp. lemon juice
Pinch salt and pepper
2 T. extra-virgin olive oil

Preheat oven to 350 degrees F. Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife. While the beets are roasting, make the dressing: In a small saucepan, over medium-high heat, reduce the tangerine juice to about 1/2 C. Remove from the heat and strain with a fine sieve. Return to the saucepan, add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 C. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. Peel the beets, and thinly slice them into rounds. Pour the dressing into a skillet and bring to a simmer. Turn off heat, add the spinach and gently coat with dressing until just slightly wilted. Arrange the beets and tangerine sections around the perimeter of the salad plates, place a mound of spinach in the center, and garnish with crumbled blue cheese and toasted almonds.

Oregon IPA Cheddar Soup with Garlic Hazelnuts

Oregon IPA Cheddar Soup with Garlic Hazelnuts

Oregon IPA Cheddar Soup with Garlic Hazelnuts

1 cup roasted hazelnuts halved or roughly chopped

4 garlic cloves, grated

3 tablespoons unsalted butter

12 ounces Deschutes Fresh Squeezed IPA

1 tablespoon cornstarch

1 tablespoon water

8 ounces Tillamook Sharp Cheddar Cheese, shredded

4 ounces Tillamook Medium Cheddar Cheese, shredded

¼ teaspoon ground black pepper

1 tablespoon chopped fresh chives

 

Add the hazelnuts, 1 clove of garlic, and 2 teaspoons of butter to a medium skillet. Heat over medium high and toss gently to melt the butter and gently cook the garlic as it coats the nuts. Cook for about 1 minute and remove from the heat. Melt the remaining butter in a small soup pot over medium heat and add the remaining garlic. Let cook until it just begins to sizzle, about 1 minute. Remove the pan from the heat and pour in the beer. Return the pan to medium heat. Stir together the cornstarch and water in a small dish. Pour this into the warming beer and whisk. Continue to whisk as the beer heats and the liquid thickens slightly, about 2 minutes. Turn the heat to low. Add the cheeses a handful at a time and whisk the soup well to melt the cheese. Once the cheeses are smooth. Remove the soup from the heat. Ladle into 4 small bowls and top each with garlic hazelnuts and fresh chives before serving.

Sarah Carey Chicken Paprikash

Sarah Carey Chicken Paprikash

chicken_paprikash_horiz4 chicken leg quarters, cut in half at joint (about 3 pounds total)
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 large yellow onion, halved and thinly sliced lengthwise
3 garlic cloves, roughly chopped
2 tablespoons sweet paprika
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
1/2 pound wide egg noodles
1/2 cup sour cream or thick plain yogurt
Parsley, for garnish, optional

Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate. Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes. Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Remove pan from heat. Temper sour cream with a bit of the sauce, then stir sour cream into sauce, then ladle over chicken and noodles.

Asian Shrimp Cakes with Sweet Chili Sauce

Asian Shrimp Cakes with Sweet Chili Sauce

Asian Shrimp Cakes with Sweet Chili Sauce

2 pounds shrimp peeled & cleaned

½ cup full fat avocado oil mayo

1 egg

¼ green onions finely sliced

3 cloves garlic minced

1 teaspoon fresh ginger grated

1 teaspoon sesame seeds

¼ cup agave nectar

1 tablespoon sriracha or sambal oelek

2 teaspoons rice wine vinegar or lime juice

Avocado oil

1 teaspoon unrefined kosher salt

Couple cracks of pepper

 

Add the shrimp to a food processor along with the mayo, egg, green onions, garlic, ginger, salt, and pepper. Process until the mixture is mostly smooth, but still has a few chunks here and there. Pre-heat a large non-stick pan over medium-high heat with 1-2 teaspoons of oil. Once hot, add 3-4 tablespoons of shrimp mixture to your hand and place it in the pan. Carefully press the mixture into a cake. Repeat with a couple more shrimp cakes making sure not to over-crowd the pan. Cook until golden brown, about 3-4 minutes, flip and cook another 3 minutes. Repeat with remaining shrimp mixture and keep cooked cakes warm in the oven. Once all the shrimp cakes are cooked, wipe out the pan and make the sweet chili sauce. Add the agave nectar, sriracha, and rice wine vinegar to the pan and turn the heat to medium-high. Mix well and once the mixture comes to a boil, turn the heat down to medium-low and check for seasoning. You may need more of something depending on your taste. Turn off the heat and pour the sweet chili sauce all over the warm shrimp cakes and garnish with sesame seeds and leftover sliced green onions. Enjoy!

Full Garden Frittata

Full Garden Frittata

Full Garden Frittata

 

4 large eggs

1/3 cup 2% milk

1/4 teaspoon salt, divided

1/8 teaspoon coarsely ground pepper

2 teaspoons olive oil

1/2 medium zucchini, chopped

1/2 cup chopped baby portobello mushrooms

1/4 cup chopped onion

1 garlic clove, minced

2 tablespoons minced fresh basil

1 teaspoon minced fresh oregano

1 teaspoon minced fresh parsley

Optional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

 

Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture. Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

 

Yield: 2 servings

Calories: 227

Fat: 15g

Fiber: 1g

Shaved Zucchini Salad with Lemon & Marjoram

Shaved Zucchini Salad with Lemon & Marjoram

Shaved Zucchini Salad with Lemon & Marjoram

 

1½ pounds (about 3 to 4 small) zucchini, thinly sliced lengthwise on a mandolin or with a vegetable peeler

2 teaspoons kosher salt

3 tablespoons freshly squeezed lemon juice

1 small shallot, thinly sliced on a mandolin or finely minced

1 tablespoon finely grated lemon zest

¼ cup extra-virgin olive oil

1 tablespoon finely chopped fresh marjoram

Pecorino Romano cheese shavings, for garnish (optional)

 

In a colander sitting over a bowl or in the sink, combine the zucchini ribbons and salt. Toss well to coat the ribbons and set aside for 10 minutes. After 10 minutes, gather up the zucchini in several large handfuls, and gently squeeze some of the moisture out of each. In a large bowl, mix the lemon juice with the shallot and a small pinch of salt. Add the zest and whisk in the oil in a slow, steady stream. Stir in the marjoram and add the zucchini ribbons to the bowl, tossing to evenly coat them. Serve immediately, topped with the cheese shavings.

Lemon Yogurt Cake with Ginger-Thyme Syrup

Lemon Yogurt Cake with Ginger-Thyme Syrup

Lemon Yogurt Cake with Ginger-Thyme Syrup

 

2 1/2 C. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 C. butter, room temperature

1 1/2 C. white sugar

4 eggs

1/2 C. lemon juice

2 T. lemon zest

1 C. plain, whole milk yogurt

 

Pre-heat oven to 350°F Grease and flour a large (9 x 5 x 3″) loaf pan. Lightly whisk together flour, baking soda, baking powder and salt in a bowl and set aside. In another large bowl, using an electric beaters if possible, beat butter until fluffy, then beat in sugar. Add eggs, one at a time, then add lemon juice and zest. Beat in yogurt. Mixture may curdle, but don’t worry–it will come together when the dry ingredients are added. Add dry ingredients and mix gently just until blended. Spoon into pan and place in oven. Bake for 40-50 minutes or until done. The cake will be golden brown on the outside and spring back when you lightly press the middle with your fingers. Meanwhile, while the cake is baking, make the ginger-thyme syrup.

 

1 C. sugar

1/2 C. water

2″ piece of fresh, peeled ginger, sliced into coins

3 large sprigs of thyme

 

Combine all the ingredients in a heavy saucepan and bring to a boil, stirring gently until the sugar dissolves. Lower the heat a little and cook until the syrup has thickened slightly, about 10 minutes total. Strain out the ginger and thyme and keep warm until the cake is out of the oven. I did this by leaving the pan on my stove top, which was warm from the oven below. Remove cake from the oven, turn out onto a rack and let cool 5 minutes. Place on a serving plate and spoon some of the syrup over the cake, allowing it to soak in. You will most likely not use all of the syrup but it’s very nice to whisk a T. or so into some heavy whipping cream to serve along side the cake. Or you can keep it in the refrigerator, where it will come in handy for cocktails.

Grilled Flank Steak with Charred Lemon Chimichurri

Grilled Flank Steak with Charred Lemon Chimichurri

Grilled Flank Steak with Charred Lemon Chimichurri

1 small lemon

1 small jalapeño

½ cup extra-virgin olive oil, plus additional for tossing ingredients and oiling the grill

1½ teaspoons kosher salt, divided

1 cup lightly packed flat-leaf parsley leaves

1 cup lightly packed fresh cilantro leaves

3 tablespoons fresh oregano leaves

2 cloves garlic, coarsely chopped

1 tablespoon coarsely chopped shallot

1 tablespoon white wine vinegar

 

1 flank skirt or flatiron steak (about 1½ pounds)

Kosher salt and freshly ground black pepper

 

To make the chimichurri, trim the blossom and stem ends of the lemon, removing enough rind that the pulp shows. Cut the lemon into ¼-inch-thick slices and put them in a small bowl with the jalapeño. Toss with a little bit of oil and ¼ teaspoon of the salt, and grill or broil until lightly charred. Put the lemon slices and jalapeño back in the bowl and cover with a plate or plastic wrap. The steam will cause them to collapse slightly, making the skin of the jalapeño easy to remove. Peel and seed the jalapeño (leave some seeds and the membrane if you want a spicy kick). Remove any seeds from the lemon slices. Put both ingredients in the bowl of a food processor and pulse several times to coarsely chop. Add the remaining 1¼ teaspoons salt, the parsley, cilantro, oregano, garlic, shallot, and vinegar. Pulse the ingredients in short bursts, to chop and combine them without creating too fine a puree. With the motor running, drizzle in the oil. Remove the sauce to a medium bowl and let it sit for at least 2 hours or up to overnight.  Taste for salt before serving, adding more if necessary. Pat the steak dry with a paper towel and season it generously with salt and pepper. Preheat a gas grill for high heat, about 450 degrees F, or prepare a charcoal grill for direct-heat cooking over red-hot coals. Scrape the grate clean and lightly oil it. When the grill is hot, lay the steak on the grate. For rare to medium rare, cook for 3 minutes on one side, flip the steak, and cook for an additional 3 minutes on the other side (this may vary, depending on the size and thickness of the steak). Remove the steak from the grill and let it rest for at least 5 minutes before thinly slicing it against the grain. To serve, lay the slices on a platter, drizzle them with any juices left over from slicing, and spoon some chimichurri over the top. Serve immediately and pass remaining chimichurri.

Scrambled Eggs in Potato Nests

Scrambled Eggs in Potato Nests

 

 

1 20-oz. pkg. refrigerated shredded hash brown potatoes

2 eggs, beaten

1 T. snipped fresh chives

1/2 tsp. salt

12 eggs

2/3 C. milk

1/4 tsp. salt

1/4 tsp. ground black pepper

2 T. butter or margarine

1-1/2 C. shredded Cheddar cheese (6 oz.)

Fresh chives (optional)

 

Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 tsp. salt. Shape mixture into 12 mounds (about 1/3 C. each) on prepared baking sheet. Press the back of a T. into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.  Meanwhile, beat together the 12 eggs, milk, the 1/4 tsp. salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.  With a spatula, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.  Spoon about 1/3 C. of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings

Fried Ravioli

Fried Ravioli

 

 

Parmesan Dipping Sauce:

1 C. grated Parmesan cheese

3/4 C. light sour cream

1/2 C. light mayonnaise

2 T. lemon juice

1/2 tsp. salt

1/4 tsp. black pepper

1/4 C. fresh basil leaves

 

Fried Ravioli:

2 large eggs

1/4 C. milk

3/4 C. Italian-flavored dry bread crumbs

1/2 tsp. garlic salt

1/8 tsp. cayenne

1 package (9 oz.) refrigerated cheese ravioli (uncooked)

4 C. vegetable oil, for frying

 

Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 C. to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 T. water to thin slightly. Refrigerate until serving.  Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.  Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.  Over medium-high heat, heat oil in 5-quart saucepan until 350 degrees F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500 degree F oven for 1 to 2 minutes.)

Polenta Casserole

Polenta Casserole

Polenta Casserole

 

Cooking spray

1 tsp. olive oil

2 C. chopped onion (about 2 onions)

3 C. (12 ounces) coarsely chopped shiitake mushrooms

2 garlic cloves, minced

1½ tsp. salt

â…“ C. red wine

1 T. tomato paste

1 T. chopped fresh thyme

1 (15-ounce) can diced tomatoes

1 C. polenta

½ C. shredded Asiago cheese (2 ounces)

¼ tsp. freshly ground black pepper

½ C. fresh goat cheese

1½ tsp. unsalted butter, cut into small pieces

 

Preheat the oven to 400°F. Spray a 9 × 13-inch casserole dish with cooking spray. Heat the oil in a medium sauté pan set over medium-high heat. Add the onions and cook for 8 minutes, until they start to brown. Add the mushrooms, garlic, and ½ tsp. of the salt, and cook, stirring, for 4 minutes. Add the wine, tomato paste, and thyme and cook for 3 minutes. Stir in the tomatoes, reduce heat to medium, and cook for 10 minutes, or until thick.  Bring 4 C. of water to a boil in a medium saucepan. Stir in the polenta and the remaining 1 tsp. of the salt. Reduce the heat to low and cook, stirring, for 20 to 30 minutes, or until thick. Spread a third of the polenta into the prepared casserole dish. Spread half of the tomato sauce over the polenta and sprinkle with 2 T. of the Asiago cheese and ⅛ tsp. of the pepper. Crumble and sprinkle half of the goat cheese across the casserole. Repeat the layers, ending with the last third of the polenta. Top with the remaining ¼ C. of the Asiago cheese and top with the butter. 5 Bake for 25 minutes, or until bubbly.

Baked Sausages, Fennel, and Potatoes with Fontina

Baked Sausages, Fennel, and Potatoes with Fontina

Baked Sausages, Fennel, and Potatoes with Fontina

 

2 T. cooking oil

1 pound mild Italian sausages

1 onion, cut into thin slices

1 fennel bulb, cored and cut into thin slices

2 cloves garlic, minced

3/4 tsp. fennel seeds

1 pound baking potatoes (about 2), peeled and cut into 3/4-inch cubes

1/2 tsp. salt

1/3 C. dry white wine

3 1/2 C. canned tomatoes (one 28-ounce can), drained and chopped

6 ounces fontina, grated (about 1 1/2 C.)

 

Heat the oven to 450°. In a large deep frying pan, heat 1 T. of the oil over moderate heat. Add the sausages and cook until browned and cooked through, about 10 minutes. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices.  Add the remaining 1 T. oil to the pan and heat over moderately low heat. Add the onion, fennel bulb, garlic, and fennel seeds and cook, covered, for 5 minutes. Stir in the potatoes and salt and cook, covered, until the vegetables start to soften, about 5 minutes.  Stir in the wine and simmer until evaporated. Stir in the tomatoes. Raise the heat to moderately high and simmer until no liquid remains in the pan, 2 to 3 minutes longer. Stir in the sausages and transfer the mixture to a 9-by-13-inch baking dish.  Bake the sausage mixture for 10 minutes. Remove from the oven and top with the fontina. Bake until the vegetables are tender and the cheese is melted, about 10 minutes longer.

Grilled Chicken

Grilled Chicken

 

 

1 3- to 3-1/2-lb. broiler-fryer chicken, halved

3 cloves garlic, quartered

2 tsp. salt

1/3 C. olive oil

1 lemon, cut into wedges

 

Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish. In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil. Pour the oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate for 2 to 24 hours.  For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve chicken with lemon wedges.

Steak Tips with Tomatillo Salsa and Refried Beans

Steak Tips with Tomatillo Salsa and Refried Beans

Steak Tips with Tomatillo Salsa and Refried Beans

 

1 pound tomatillos, husks and stems removed, rinsed, dried and halved

2 jalapeno chiles, stemmed, seeded, and minced

1/2 cup minced fresh cilantro

2 garlic cloves, minced

Salt and pepper

1 1/2 pounds sirloin steak tips, trimmed and cut into 1 1/2-inch pieces

3 T. vegetable oil

1 onion, chopped fine

1 tsp. ground cumin

2 (15-ounce) cans black beans, rinsed

 

Pulse the tomatillos in a food processor until they are coarsely chopped, about 8 pulses. Transfer the tomatillos to a fine mesh sieve set over a bowl and allow them to drain for about 5 minutes. Reserve 3/4 of a cup of the tomatillo liquid. Combine half of the jalapenos, 1/4 cup of the cilantro, half of the minced garlic, the drained tomatillos and 1/4 cup of the reserved tomatillo liquid in a bowl. Season the mixture with salt and pepper to taste and set it aside.  Pat the steak tips dry with paper towels and season the steak tips with salt and pepper. Heat 2 T. of the vegetable oil on a large nonstick skillet over medium-high heat until it is just smoking. Cook the steak until it is browned all over and the meat registers 125 degrees (for medium-rare) on an instant read thermometer, about 6 to 8 minutes. Transfer the meat to a plate and tent it loosely with aluminum foil. Add the remaining 1 T. of oil and the onion to the now-empty skillet and cook over medium heat until the onion is just softened, about 2 minutes. Add the cumin, the remaining jalapeno and the remaining garlic and cook until it is pregnant, about 30 seconds. Add the black beans and the remaining 1/2 cup of the reserved tomatillo liquid. Using a potato masher, coarsely mash the beans. Cook, stirring occasionally, until the mixture is thickened, about 3 minutes. Stir in the remaining 1/4 cup of cilantro. Season with salt and pepper to taste. Serve the steak with the beans and tomatillo salsa.

Super Moist Pumpkin Bread 

Super Moist Pumpkin Bread 

Super Moist Pumpkin Bread

 

4 eggs

3 cups sugar

1/2 cup olive oil

1/2 cup unsweetened applesauce

16oz can pureed pumpkin

4 tsp cinnamon

1 tsp vanilla

1 tsp pumpkin pie spice

2/3 cup water

 

Sifted Together:

3 1/3 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

 

Preheat your oven to 350 degrees. Beat eggs first, add sugar, Splenda, oil, applesauce, pumpkin and spices. Mix well. Add flour mixture alternatively with water. Divide the batter between two loaf pans. Bake for one hour (until a toothpick comes out clean).

For a no chew, soft foods diet, break into small pieces and/or dip into milk before eating.

Sheet Pan Teriyaki Chicken Thighs with Sesame Vegetables

Sheet Pan Teriyaki Chicken Thighs with Sesame Vegetables

Sheet Pan Teriyaki Chicken Thighs with Sesame Vegetables

 

We wanted a fresh take on teriyaki that would yield crispy chicken in a sweet, sticky sauce. Sheet-pan roasting proved ideal: We could crisp the chicken before applying a glaze while simultaneously preparing a vegetable “stir-fry” in the same pan. We browned chicken thighs in the oven, slashing the skin and placing them on a wire rack to allow the rendered fat to drain away. We tossed sliced bell pepper and mushrooms with garlic and ginger and spread them alongside the chicken to roast. Snap peas went in 10 minutes later so they wouldn’t overcook. Briefly broiling everything crisped the thighs’ skin further. As for the teriyaki sauce, a few pantry items did the trick, and we thickened it in the microwave before brushing it on our chicken. Depending on your wire rack, you may need to place parchment paper underneath the vegetables to prevent them from falling through.

 

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

2 T. vegetable oil, divided

1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips

8 ounces shiitake mushrooms, stemmed and sliced thin

3 garlic cloves, minced, divided

1 T. grated fresh ginger, divided

8 ounces snap peas, strings removed

5 T. mirin

5 T. soy sauce

¼ cup water

3 T. sugar

2 tsp. cornstarch

â…› tsp. red pepper flakes

1 T. toasted sesame oil

1 T. toasted sesame seeds

½ tsp. table salt

 

Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 450 degrees. Set wire rack in rimmed baking sheet lined with aluminum foil. Make 3 diagonal slashes through skin of each thigh with sharp knife (do not cut into meat). Brush chicken with 1 T. vegetable oil. Lay chicken skin side up on half of prepared rack and roast for 20 minutes.  Toss bell pepper and mushrooms with remaining 1 T. vegetable oil, half of garlic, and 1½ tsp. ginger. Spread vegetables over empty side of rack. Rotate rack and continue to roast for 10 minutes. Sprinkle snap peas over vegetables and continue to roast until chicken registers 165 degrees and vegetables start to brown, about 10 minutes. Remove sheet from oven and heat broiler. Place sheet on upper rack and broil until chicken and vegetables are well browned and chicken registers 175 degrees, 3 to 5 minutes. Meanwhile, combine mirin, soy sauce, water, sugar, cornstarch, pepper flakes, remaining garlic, and remaining 1½ tsp. ginger in bowl and microwave, whisking occasionally, until thickened, 3 to 5 minutes. Remove sheet from oven, brush chicken with 3 T. sauce, and let rest for 5 minutes. Transfer vegetables to clean bowl, toss with sesame oil, sesame seeds, and salt. Serve vegetables and chicken with remaining sauce.

Rosemary Potatoes

Rosemary Potatoes

 

 

Yukon Gold or Red potatoes- preferably baby new

Fresh or dried rosemary

Extra Virgin Olive Oil

Seasoning Salt (Lawry’s or other)

 

Cut potatoes into 1/2″ size chunks. Spread in a single layer in a casserole dish. Drizzle olive oil generously over potatoes, sprinkle seasoning salt and rosemary to taste (I like lots). Toss to coat. Place in 375 degree oven for 30-45 minutes. When potatoes are easily pierced with fork, they are done.

ATK Farmer’s Cheese with Homemade Tomato Jam

ATK Farmer’s Cheese with Homemade Tomato Jam

ATK Farmer’s Cheese with Homemade Tomato Jam

If you can’t find farmer’s cheese, goat cheese works well, too. Fish sauce can be found in most supermarkets in the international foods aisle alongside other Thai and Vietnamese ingredients. If you want the jam to be spicier, add the reserved chile seeds. Serve with Garlic Toasts, thinly sliced baguette, or crackers

 

2 pounds plum tomatoes, cored and chopped

1 1/4 cups sugar

3/4 Cup red wine vinegar

1/4 C. fish sauce

6 garlic cloves, minced

1 large jalapeno chile, stemmed, seeds reserved, and minced

1 T. grated fresh ginger

2 star anise pods

8 ounces farmer’s cheese

 

Combine all ingredients except cheese in 12-inch skillet and bring to boil. Reduce to simmer and cook until mixture begins to thicken, 25 to 30 minutes. Remove and discard star anise. Mash mixture with potato masher until relatively smooth, then continue to simmer until spatula leaves trail through jam, 5 to 10 minutes longer. Transfer jam to bowl and let cool to room temperature. (Jam can be refrigerated for up to 7 days; bring to room temperature before serving.) Transfer jam to serving bowl with spoon or spreader, and serve alongside farmer’s cheese.  (Makes 2 cups).

Crispy Parmesan Chicken with Warm Fennel, Radicchio, and Arugula Salad

Crispy Parmesan Chicken with Warm Fennel, Radicchio, and Arugula Salad

Crispy Parmesan Chicken with Warm Fennel, Radicchio, and Arugula Salad

 

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

2 large eggs

1¼ tsp. table salt, divided

½ tsp. pepper

1 cup panko bread crumbs

3 ounces Parmesan cheese, shredded (1 cup)

½ cup vegetable oil for frying, divided

1 T. white wine vinegar

1 small shallot, minced

½ tsp. Dijon mustard

¼ cup extra-virgin olive oil, divided

1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin

12 ounces cherry tomatoes, halved

½ head radicchio (5 ounces), cored and sliced thin

2 ounces (2 cups) baby arugula

 

Remove any tenderloins from breasts and reserve for another use. Cut each breast horizontally into 2 thin cutlets, then cover with plastic wrap and pound to even 1/4-inch thickness. Beat eggs, 1 tsp. salt, and pepper together in shallow dish. Combine panko and Parmesan in second shallow dish. Working with 1 cutlet at a time, dredge in egg mixture, allowing excess to drip off, then coat all sides with panko mixture, pressing gently so crumbs adhere. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 1/4 cup vegetable oil and small pinch panko mixture in 12-inch nonstick skillet over medium-high heat. When panko has turned golden brown, place 4 cutlets in skillet. Cook, without moving cutlets, until bottoms are deep golden brown, 2 to 3 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 2 to 3 minutes. Transfer cutlets to paper towel-lined platter, season with salt to taste, and keep warm in oven. Wipe skillet clean with paper towels. Repeat with remaining 1/4 cup vegetable oil and remaining 4 cutlets; transfer to platter and keep warm in oven. Wipe skillet clean with paper towels.

Penny’s Sausage Gravy

Penny’s Sausage Gravy

 

 

1 pound bulk sausage (Jimmy Dean “hot” is best)

1 stick butter or margarine

½ C. all-purpose flour

4 C. milk

 

Brown sausage in skillet; drain. Set aside. In saucepan, melt butter over low heat. After completely melted, add flour and mix in with spoon until no lumps show. Add milk and turn heat to high, stirring constantly until it boils. Turn heat back down to medium-high, stirring constantly, until desired thickness is achieved. Stir in sausage. Serve over warm biscuits.

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

 

2 lb. spaghetti squash, cut lengthwise and seeded

1 cup water

2 T. (1 oz) unsalted butter

1 T. olive oil

2-3 garlic cloves, minced (depending on how garlicky you like it)

½ tsp. sea salt

¼ tsp. black pepper

¼ tsp. red pepper flakes (optional)

½ cup parmesan cheese (Parmigiano Reggiano), finely grated

½ cup fresh parsley, chopped

Lemon Zest

 

Pour water into the Instant Pot and then place the metal trivet (handles side up) into the pot. Place the spaghetti squash halves cut side up on top of the trivet. Seal the Instant Pot and cook at high pressure (“manual”/”pressure cook” function) for 7 minutes (for a tender texture) before applying a quick pressure release to completely depressurize (until floating valve drops). Carefully remove the spaghetti squash from the Instant Pot. Place on a clean flat surface and shred the squash using a fork to remove the spaghetti-like strands into a bowl (if it is too hot, let it cool a little first). Empty the water out of the Instant Pot and wipe dry before returning the pot back to the device. Set the Instant Pot to “sauté.” Place the butter and olive oil into the Instant Pot and let the butter completely melt. Then stir in the garlic cloves, salt, pepper, and red pepper flakes. Let it cook for 1-2 minutes until the garlic is lightly browned (careful to not burn it). Press “cancel” to turn off the Instant Pot. Return the spaghetti squash to the Instant Pot along with the parmesan cheese and, lemon zest parsley. Toss together to evenly coat the spaghetti squash with everything.  Best served immediately. Notes: Use cheese from a block to ensure that it melts properly. Often, pre-grated/shredded cheeses have an anti-caking ingredient (or stabilizer) added, which can affect how it melts. In particular, cheese clumps tend to form when added to hot foods.

Instant Pot Saucy Pinto Beans

Instant Pot Saucy Pinto Beans

 

2 cups dry pinto beans 1 lb

2 T. avocado oil

1 large yellow onion peeled and diced

1 medium jalapeño seeded and diced

2 tsp. minced Garlic

3 1/2 cups chicken stock

8 oz. tomato sauce 1 can

2 T. chili powder

1 T. yellow mustard

1 tsp. dried oregano

1 tsp. cumin

1/2 tsp. black pepper

2 bay leaves

1/2 tsp. salt

 

Place the beans in a bowl and cover with 3 inches of water. Soak the beans 4–8 hours. Drain the beans. Press the Sauté button of the Instant Pot® and add the oil. After the oil heats 1 minute add the onion, jalapeño, and garlic. Sauté until softened, about 5 minutes. Add soaked beans, stock, tomato sauce, chili powder, mustard, oregano, cumin, pepper, bay leaves, and salt to the inner pot. Stir well to combine and scrape any brown bits from the bottom of the pot. Secure the lid. Press the Manual or Pressure Cook button and adjust the time to 25 minutes. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid. Remove and discard the bay leaves and then transfer the beans to a bowl for serving.

Latkes (Potato Pancakes)

Latkes (Potato Pancakes)

2 lg. baking potatoes

1 T. onion — grated

1 egg

1/3 C. flour

1 C. vegetable oil

Plain low fat yogurt

Unsweetened applesauce

 

Peel and grate the potatoes onto paper towels. Squeeze out the moisture. Combine the potatoes and the remaining ingredients, except the yogurt and applesauce. Beat well.  Heat the oil in a skillet. Drop the batter into the oil by spoonfuls. Fry until crisp and brown on both sides. Remove from the skillet and drain on paper towels. Serve warm with plain yogurt and unsweetened applesauce.

Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Great way to make use / preserve ginger. Use for marinades, to sweeten tea or other beverages, or mix with sparkling water and lemon juice for a homemade ginger ale.

570 grams fresh ginger

3 stalks lemongrass

2 C. water

6 C. granulated sugar

 

Thoroughly wash the ginger. You don’t need to peel it, but break off any hanging pieces as dirt sometimes gets trapped between nodes. Roughly chop the ginger and lemongrass and add it to a food processor along with the lemongrass and 2 C. of water. Process until the mixture is pureed, scraping down the sides a few times with a spatula. Line a 2 C. liquid measuring C. with multiple layers of cheese cloth, or a single layer of fine-mesh muslin and scoop the ginger mixture onto the cheese cloth; you’ll probably need to do this in batches. Gather up the edges of the cloth and twist the edges towards the bulge of ginger to wring out as much liquid as you can. Discard the pulp and repeat until you’ve squeezed out all the ginger juice. You should now have 4 C. of liquid. If you don’t have 4 C., the ginger you used may have not been fresh, but just add water to make 4 C.. Add the ginger juice to a large pot along with 6 C. of sugar. Heat the mixture over medium heat to a full simmer. It has a tendency to boil over, so keep a constant eye on it and lower the temperature if it looks like it’s going to boil over. The impurities that made the juice cloudy will float to the top as foam, so use a fine mesh skimmer or spoon to remove the foam from the syrup and discard. After the foam stops forming and the syrup is clear, your ginger syrup is done. You can pour the hot syrup into sterilized glass bottles, or let it cool and transfer it to a suitable container. Stored in the fridge it will last for 6 months.

Homemade Turkey Sausage

Homemade Turkey Sausage

1/2 pound ground turkey

1/4 C. onion – finely chopped

1/4 C. dried apples – crumbled or finely chopped (can be replaced by 1/2 C. fresh apple – but not as good)

1 egg white – beaten

3 T. quick-cooking oats

2 T. fresh parsley – finely chopped

1/2 tsp. salt

1/2 tsp. ground sage

1/4 tsp. pepper

1/4 tsp. ground nutmeg

1 dash ground red pepper

Cooking spray

 

Lightly coat a 10-inch skillet with coating spray. Set aside.  Place three or 4 paper towels on another plate and set aside. In a medium bowl, combine the onion, apples, egg white, oats, parsley and all spices. Add the ground turkey and mix well.  Shape mixture into eight 2-inch wide patties. Preheat the skillet over medium heat. Place patties in skillet. Cook over medium heat for 10 to 12 minutes, turning once until sausage is browned and completely done.  Transfer patties to paper towel-lined plate to pat of excess grease. Transfer to serving plates and enjoy.

Marinated Slow Roasted Onions

Marinated Slow Roasted Onions

Marinated Slow Roasted Onions

 

1 C. water

1 C. red wine vinegar

2 T. brown sugar

1 tsp. fresh rosemary chopped

1/2 tsp. salt

1/4 tsp. black pepper

pinch red pepper flakes optional

4 large white or yellow onions (See Note)

Roasting

4 T. butter

1 tsp. fresh rosemary chopped

 

Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8×8″ baking pan or round 12″ baking stone (pictured) depending on size of onion. Trim the end of onions and cut horizontal (leaving skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator. Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 T. of butter and remaining tsp. of rosemary.  Roast uncovered in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve. Notes: Trims ends off onions, slice in half horizontally, keeping the skin on to hold shape and protect the outside as it later roasts.

Homemade Pork Sausage

Homemade Pork Sausage

 

 

3 pounds fresh pork shoulder

1 small onion – sliced thinly

4 garlic cloves

6 T. milk

2 tsp. dried sage – crumbled

2 tsp. salt

1 tsp. dried savory – crumbled

1/2 tsp. ground black pepper

 

Trim the fat from the pork and cut into 1 and 1/2-inch cubes. Place pork in the freezer for 30 minutes.  In a food processor, grind pork once by itself, then once more with the onion and garlic. In large bowl, mix the seasonings into pork mixture. Stir in milk. Cover and place in the refrigerator for an hour.  Form into 12 large patties. Cover and refrigerate. The sausage can be cooked immediately, but it’s best to refrigerate for 12 hours to allow the flavors to intermingle.  Cook patties on a griddle or in a skillet at medium-high heat until browned and cooked through (about 5 to 7 minutes per side).  If patties are refrigerated, use them within two days. If frozen, use within the month.

Ham with Red-Eyed Gravy and Creamy Grits

Ham with Red-Eyed Gravy and Creamy Grits

 

 

4 1/2 C. milk

2 T. butter

Salt

Freshly ground white pepper

2 C. quick white grits

1 pound ham steak (fresh) or a leftover ham roast with juices from baking

1 C. strong coffee

8 slices white bread-toasted and buttered

 

In a saucepan, over medium heat, add the milk and butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender.  Set aside and keep warm. Heat a skillet over medium heat. When the pan is hot, add the ham and sear for 4 to 5 minutes on each side. (If using leftovers from a ham roast, add some of the juices from the pan.) Remove the ham from the pan and set aside. Stir in the coffee. Bring the liquid to a simmer and cook for 2 minutes. Remove from the heat. To serve, cut the ham into four portions. Spoon the grits in the center of each plate. Lay each piece of the ham next to the grits. Spoon the gravy over the ham. Serve with toast.

Cheesy Baked Grits Casserole

Cheesy Baked Grits Casserole

 

 

4 C. low fat milk

2 C. water

1 tsp. salt (divided)

1 1/4 C. uncooked quick cooking grits

1 C. (4 oz) shredded parmesan cheese

1/2 teaspoon black pepper

5 large egg whites

6 T. chopped fresh chives (or green onions)

2 tsp. butter (melted)

cooking spray

 

Preheat oven to 350F. Combine milk, water and 1/2 tsp. of salt in a medium saucepan over medium-high heat; bring to a boil. Add grits, stirring with a whisk. Cover, reduce heat to low and cook 8 minutes or until liquid is absorbed. Remove from heat. Stir in 1/4 tsp. salt, cheese and pepper. Cool 5 minutes.

 

Place remaining 1/4 tsp. salt and egg whites in a large bowl and beat with a mixer at high speed until stiff peaks form. Gently fold grits into the egg whites and add the chives. Spoon mixture into a 13×9″ baking dish coated with cooking spray. Top the grits with the melted butter. Bake at 350F for 40 minutes or until browned. Let stand 10 minutes before serving. Yields 8 servings (approx 1 C..)

Breakfast Meatballs

Breakfast Meatballs

6 lbs ground beef

4 lbs of breakfast sausage

8 eggs

2 C. (approx) of chopped onions

1 C. of green peppers

2 lbs shredded cheddar cheese

Dry mustard to taste

Minced garlic to taste

Salt and pepper to taste

1 C. catsup

Cream (amount varies – add untill it looks like no more will soak into the meat mixture)

 

Preheat oven to 350°F Mix all ingredients well. Hand-ball into two-inch meatballs rounds. Bake on cookie sheets at 350°F for about 30 min, but watch them so they don’t over-cook.  You can store the Breakfast Meatballs in ziploc bags in the freezer for 3 months. Microwave using one meatball as a test meatball. When the center of the test meatball is nice and warm, chow down. A popular favorite with the kids. Freeze two dozen and you’ll be ready to serve a fun and tasty breakfast on any moment’s notice. Great with toast!