Apple Cider Pork Stew

Pork Loin

2 cups apple cider

2 t ground cinnamon

1 t ground nutmeg

Salt and pepper 

Onion, sliced

Carrots

Garlic

Red potatoes

Butter

Flour

1. Season pork with salt, pepper, cinnamon and nutmeg and brown in skillet.

2. Chop vegetables and place in slow cooker.

3. Place browned pork in slow cooker.

4. Cook for 6 hours. Once complete, remove pork to let rest and then slice.

5. Make a roux from 3 T butter and flour. Add cooking liquid a half cup at a time and stir. Thicken for approx. 7-8 minutes. 

Blackened Chicken Avocado Berry Salad

So colorful! And healthy! 

Chicken

1 lb chicken breast, cut into strips

2 T avocado oil

1/2 t tumeric

2 t garlic powder

2 t onion powder

1 t sea salt

1/2 t cumin

1 t paprika

1/2 t black pepper

Dressing

1/2 cup olive oil

1/4 cup lemon juice

1/4 fresh raspberries

pinch of salt

1 T honey

Salad

Mixed greens

Sliced cucumbers

Avocado, sliced

Berries (Strawberries, blueberries, blackberries, raspberries)

1. For chicken, mix seasonings and rub on chicken. Preheat oven to 400 degrees. In a preheated cast iron pan coated with avocado oil, cook chicken for 5 minutes each side to create a crust. Place pan in oven and cook for approx 10 minutes.

2. For dressing, place in a blender or Ninja and mix until blended.

3. For salad, slice and mix berries, greens, cucumber and avocado. Serve with chicken and dressing. 

Pad Krapow (Thai Basil Beef)

 My friend, Sindy, grows Thai basil and frequently shares her bounty with us. I love tearing into the leaves and smelling the fragrance. I made this tonight and Chay had seconds so its a keeper.

Sauce

1 T Dark Soy Sauce

1 T Lite Soy Sauce

2 T fish sauce

2 T brown sugar

1 T oyster sauce

1 T lime juice

1/2 t each of ground coriander, ground ginger, pepper

1 t Sambal Oelek

1 t toasted sesame oil

1 t cornstarch

Stir Fry

1 T vegetable oil

1 lb ground beef

6 cloves garlic, minced

1-2 jalapenos or serrano chili peppers or fresno chili pepper (Kenny and Chay aren't spicy food fans!)

1/2 sweet onion, thinly sliced

1 small red bell pepper, sliced

1 cup Thai basil leaves (no stems)

1. Whisk together Sauce ingredients in a bowl and set aside.

2. Heat vegetable oil in a wok or large cast iron skillet over medium-high heat. (I used the cast iron skillet tonight because the wok died a few weeks ago. It worked great!)

3. Once the oil is hot, add the ground beef. Break up into large pieces and flatten against the pan. Cook undisturbed for about a 1 minute to sear. Flip meat and press flat against the pan and cook for another minute. Crumble meat into smaller pieces while continue to cook. Drain excess grease.

4. Stir in the onion, bell pepper, chilies and garlic and stir fry for 2 minutes.

5. Stir sauce to recombine and add to the skillet. Stir fry for another 2 minutes.

6. Add the basil and cook until meat is horoughly cooked and onions are slightly tender. 

7. Serve over rice and garnish with additional peppers or lime (optional).

Jack-o'-Lantern Stuffed Peppers

 

E died. But I still wanted Chay to have something fun to eat for Halloween, so I made these. They were delicious and not really need to be in a jack-o'-lantern bell pepper. E would have loved it.

1 cup elbow macaroni

Canola oil

1 small onion, chopped

3 cloves garlic, finely chopped

1 lb ground beef

1 14 oz can fire-roasted tomatoes, drained

1 cup heavy cream

2 cups shredded sharp cheddar cheese

Orange bell peppers

1. Preheat oven to 350 degrees.

2. Cook macaroni 1-2 minutes shorter than instructions on the package. 

3. In cast-iron pan, heat oil over medium heat. Add onions and cook until translucent. Add garlic and ground beef, season with salt and pepper. Add the tomatoes and cook another few minutes. Add cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat, add the cheese and stir until well incorporated. Stir in cooked macaroni and season with salt and pepper.

4. Cut each pepper around the stem and remove to create a lid. Remove the seeds and cut a face like a jack-o-lantern into the side of each pepper.

5. Fill the peppers with beef mixture and put on a baking sheet with the lids on the side. Bake until peppers are fork tender, about 30 minutes.

Banana Bread

 An excess of bananas led to to this one. Pretty basic.

Quick note: the recipe is recommended for a 8.5" x 4.5" inch loaf pan. I only have a 9" x 5" pan, so I doubled it. It tasted great but I did not accommodate for that in the timing. So note to self: ALSO DOUBLE THE COOK TIME!

1/3 cup butter, melted

3/4 cup sugar (if doubling, I recommend cutting down on the sugar by a 1/4 cup or so)

3 bananas VERY RIPE

1 egg

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1 1/2 cups flour

1. Preheat oven to 350 degrees.

2. Prepare loaf pan with butter, oil or butter flavored pam.

3. In mixing bowl, combine melted butter and sugar.

4. Mash bananas and mix into butter and sugar.

5. Add egg and vanilla.

6. Mix in baking soda, cinnamon, nutmeg, and flour.

7. Pour batter into prepared loaf pan.

8. Bake for 40 minutes or so until toothpick or fork comes out clean.

9. Remove from oven and completely cool.

Coconutty Creamy Chicken Ramen Soup

1 T coconut oil

1 small onion, chopped

1 red bell pepper, chopped

1 large carrot, cut into slices or pieces

2-3 cloves garlic, minced

1 t curry powder

1/2 t cayenne pepper (leave out if feeding kids)

Salt and pepper

2 cans coconut milk

3 cups chicken stock

2 cups shredded chicken (from rotisserie chicken preferably)

1/3 c chopped fresh cilantro

1 package ramen noodles (not including the seasoning packet)

Lime juice from 1 lime

1. In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, approx. 8 minutes. Add garlic for about a minute then add curry powder and cayenne (if using) and salt and pepper. 

2. Add coconut milk and chicken stock and bring to a simmer. Add chicken, cilantro and ramen noodles. Cook until noodles are cooked through (around 3-4 minutes).

3. Add lime juice and serve.

Balsamic Glazed Halibut

Christmas dinner in 2022 was just the adults, Nana, Papa, Kenny and me. We had halibut and twice baked stuffed potatoes!

2 T balsamic vinegar

1 t brown sugar, packed

1 t Dijon mustard

12 ounces halibut

Salt and pepper

1. In the bowl, mix together vinegar, brown sugar and mustard.

2. Rinse fish and pat dry with paper towels.

3. Lightly spray fish with olive oil and sprinkle with salt and black pepper.

4. Heat a large skillet with olive oil over medium heat.

5. Add fish and cook until browned on the bottom, about 4 minutes.

6. Turn pieces of fish over, spoon vinegar mixture over browned sides.

7. Reduce heat ad cook until fish is opaque but still moist in the center a few minutes longer.

Ginger Dressing

We have a Blackstone griddle and a favorite to make lately is hibachi. Noodles, rice, shrimp, chicken, steak etc. So we need Ginger Dressing.

1/2 onion

2 T lemon juice

1 T ginger

1 t garlic

1/4 cup soy sauce

1/2 t white vinegar

1/4 t sugar

Blend it all up in your Ninja or blender, food processor whatever.

Banh Mi Rice Bowl

We are in the middle of this year's Whole 30, but due to COVID, I just can't bring myself to be as strict as I have in years past. If we can't go hang out at bars/restraunts, go to concerts, travel, I am not going to deprive myself of everything that is good. 

But this was a good compromise. I left out the sugar in the pickling juice, and it still tasted delicious. I used 1 T soy sauce and 1 T coconut aminos to add a little sweet instead of the brown sugar. I used brown rice instead of white, but if I was being strict Whole 30, I would use cauliflower rice. You could use the sauce as a marinade for a full pork tenderloin, too. Its adaptable!

For the pickled vegetables:

Shredded carrots

Red onion

Rice vinegar

Sugar

Salt

Mix together in a bowl and let sit for at least one hour.

For the rice bowl:

White, brown or cauliflower rice

Cucumber, thinly sliced or matchsticks

Green onion

Jalapeno slices

Cilantro

For the Sriracha mayo:

1/2 cup mayonnaise 

1 T sriracha

1 t soy sauce

Mix together and let sit for about an hour.

For the pork:

Sesame Oil

1 lb ground pork (or thinly sliced pork tenderloin)

1 T soy sauce (or coconut aminos for Whole 30)

2 T fish sauce

2 T brown sugar (or see above for alternative)

1 T lime juice

2 cloves garlic, minced

1 t ground ginger (or fresh)

Black pepper

2 t olive oil (leave out if not marinating)

1. If marinating, place ingredients in bag and marinate for at least 1 hour. 

2. Heat sesame oil in pan over high heat. Cook the pork (ground or slices) until brown. Pour the marinade over the pork and cook until reduced. 

Fish Taco Slaw x 2

 Awhile ago, Keith and Marsha had a group of us over for fish tacos and they asked me to make coleslaw. I don't eat coleslaw. Passionately hate cabbage. But I made it and Keith loved it. Then I completely forgot how I made it. 

Flash forward a few months, and they invited us over again. And asked me to make slaw again. The second batch was no where as good because I couldn't remember how I did it.

Flash forward again, and they invited us over again. I did some research and refreshed my memory and came up with these two versions. Everyone seemed to like them, so I am preserving them for memory sake.

Mix all ingredients together per recipe. Prepare in advance to allow breakdown of cabbage.

Cilantro Slaw

A bag or two of shredded green cabbage or coleslaw mix/purple cabbage mix

Handful of cilantro

Juice of 1 lime

1/2 T honey

Salt and Pepper

Cilantro Lime Slaw

A bag or two of shredded green cabbage or coleslaw mix/purple cabbage mix

1 cup plain Greek yogurt

1/2 cup tightly-packed fresh cilantro

1/4 cup freshly-squeezed lime juice

1/2 t ground cumin

Salt and Pepper

3 green onions (just the green parts)

2 garlic cloves

Jalapeno or serrano pepper, stemmed and cored, chopped

Charleston Grilled Chicken

 Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

2 cups pineapple juice

1 cup sherry

1/2 cup soy sauce

1 T sugar

2 cloves garlic, minced

3 lbs boneless skinless chicken

1. In a mixing bowl, combine juice, sherry, soy sauce, sugar, and garlic. Pout the marinade over the chicken, cover, and refrigerate for 24 hours. 

2. Drain and throw away the liquid before cooking. The chicken can be cooked in a frying pan or grilled.

Spicy Cheddar-Sausage Balls

Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

So easy!

2 1/2 cups Bisquick baking mix

1 lb hot or spicy ground pork sausage

4 cups grated sharp cheddar cheese, freshly grated

1/2 cup milk

1. Preheat oven to 350 degrees.

2. Combine ingredients in a large bowl. Form into 1-inch bowls and place on a parchment-lined baking sheet. The dough will be sticky, so use a little flour or Bisquick on your hands to help form the balls. Bake until golden brown, 20-25 minutes.

Baked Cheesy Corn Dip

 Another Sunday Funday recipe!

Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

8 ounces cream cheese, softened

1/2 cup sour cream

1 cup grated Parmesan cheese

1/2 cup grated pepper jack cheese

4 cups corn

4 ounces dices green chiles

2 cloves garlic, minced

Salt and pepper

1 t paprika

8 slices crispy cooked bacon, crumbled

4 green onions

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, stir together softened cream cheese with sour cream, grated cheeses, corn green chiles, garlic, salt, pepper and paprika. 

3. Spread into a casserole dish and bake uncovered for 30 minutes. Remove from heat and top with crumbled bacon and diced green onions.

Pumpkin Vodka Cream Sauce Pasta with Spinach and Sausage

Throughout COVID and working from home, I have relied on Rachael Ray to inspire me for dinner. This meal was inspired by her November 20 Rachael Ray Show episode. I switched it up because I can't find 'nduja as she always has fancy ingredients and I don't plan ahead. Plus we like meat.

Here is the link: Pumpkin Vodka Cream Pasta

2 T extra virgin olive oil

2 T butter

2 shallots, finely chopped, or 1 small onion, finely chopped

3 cloves garlic, finely chopped

1 lb spicy Italian sausage

Salt and Pepper

1 cup vodka

2 cups vodka

Frozen chopped spinach, excess liquid squeezed out

1 can pumpkin puree (make sure you don't get pumpkin pie filling)

1 cup cream

1 pound shell pasta

1 cup grated Parmigiano-Reggiano cheese

1. Heat water, add salt and cook a minute less than directions.

2. Cook the sausage and drain. Set aside.

3. Heat a large skillet over medium heat with olive oil, add butter and let it melt and foam. Add the onion, garlic and salt and pepper. Soften a couple of minutes. 

4. Add the vodka and reduce by about 2/3 then add spinach and sausage. Add pumpkin puree and cream. Keep warm over lowest heat.

5. Drain the pasta, reserving 1 cup pasta water. Toss the pasta with the sauce, adding water as necessary to keep sauce thick but not loose.

6. Add the cheese and stir.

Garlic Pork Chops in Creamy Mushroom Gravy

 Ray loves this one! She has asked for it on more than one occasion. I like to serve with mashed potatoes and green beans.

For the pork chops:

4 pork chops

1 t paprika

1 t garlic powder

Salt and pepper

2 T butter

2 T olive oil

For the mushroom sauce:

1 cup sliced brown mushrooms

4-5 garlic cloves, minced

1 t Italian seasoning

1 1/2 cups heavy cream

1/2 cup chicken broth

1 T fresh chopped parsley

Salt and pepper

1. Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry and season generously with the spice mix. Heat olive oil and butter in skillet over medium high until butter is melted.

2. Sear the pork chops for 3-5 minutes per side until well browned on both sides. Transfer to plate and set aside.

3. In the same skillet, add the mushrooms and stir fry until golden brown, scraping up any bits leftover from the chops.

4. Add garlic, parsley and Italian seasoning and continue stirring for 30 seconds. Pour in the broth. Add the cream and simmer for 3-4 minutes until slightly thickened. 

5. Place pork chops and their juices back into the sauce and simmer for 2-3 more minutes until chops are cooked. 

Tuscan Chicken Stew in the Crockpot

 Chicken breasts or thighs

4-5 carrots, sliced

3 celery stalks, chopped

1 onion, sliced

Yellow or red waxy potatoes, chopped

1 15 oz can diced fire-roasted tomato

1 6 oz can tomato paste

Parmesan rind and grated parmesan

2 T Italian seasoning

2-3 garlic, minced

32 oz chicken stock

1 T balsamic vinegar

2 T olive oil

Salt and Pepper

Just before serving:

1/4 cup water

2T cornstarch

1 T balsamic vinegar

1. Add everything to the slow cooker. Cover and cook 4-6 hours.

2. Remove the chicken and shred.

3. Mix together the water, cornstarch and balsamic vinegar until smooth. Add to the slow cooker, stirring to combine. Cover and cook on high an additional 5 minutes until the stew begins to thicken.

4. Add the chicken back to the stew.

Slow Cooker Mexican Shredded Beef

 Great protein for the Burrito Bowls!

1 3 pound beef chuck roast

1 medium onion, sliced

4 cloves garlic, chopped

1 4 ounce can green chilies

2 chipotles, chopped

1/2 cup beef broth

2 T apple cider vinegar

2 limes, juiced

1 T ground cumin

1 T dried oregano

1 t smoked paprika

Salt and Pepper

1. Layer sliced onion in the bottom of the slow cooker. Season meat with salt and pepper and place on top of onions. Sprinkle chopped garlic around the side of the beef.

2. In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar and lime juice. Whisk and pour over the roast.

3. Sprinkle the top of the roast with the cumin, oregano, smoked paprika, salt and pepper. Place lid on the slow cook and set for 8 hours on low or high for 4 hours.

4. When finished, remove from the slow cooker and shred. Drain off 3/4 of the liquid from the pot. Add shredded beef back into the pot and gently toss with remaining juice.

Glazed Carrots with Brown Sugar Maple Glaze

Kenny's favorite.

2 lbs. carrots, peeled and cut into 1" lengths

1 T olive oil

Water

2 T unsalted butter

3 cloves garlic, minced

2 T brown sugar

1 T maple syrup (can sub honey or additional brown sugar)

1 T lemon juice

1 t balsamic vinegar

Salt and Pepper

1/4 t EACH - dried thyme, cinnamon 

1/8 t EACH - ground ginger, chili powder 

1. Heat olive oi over medium - high heat in a large skillet with a lid. Add carrots and cook undisturbed for 2 minutes, then continue to cook and stir for an additional 3 minutes.

2. Remove from heat and carefully add enough water to reach 1" deep in the skillet. Bring to a boil, cover, and reduce heat to a simmer. Simmer 12-18 minutes or until carrots are barely fork tender. 

3. Drain carrots of excess water and add carrots back to skillet.

4. Add butter and garlic to carrots and cook over medium heat until the butter melts. Add brown sugar, maple syrup, lemon juice, balsamic vinegar and all seasonings. Continue to cook and stir until glaze thickens, about 5 minutes. Taste and add salt and pepper as necessary.

Pork Chops in Creamy Garlic, Mushroom and Onion Sauce

Another winner with the kids! I served with mashed potatoes and roasted carrots tonight. Ray finished her plate!

Pork chops:

4 bone-in pork chops
1 t paprika
Garlic powder, sprinkled
2-3 T butter
2 T olive oil
Salt and pepper

Mushroom sauce:

Sliced mushrooms
Sliced sweet onion
5 garlic cloves, minced
1 t Italian seasoning
1/2 cup beef broth
1 1/2 cups heavy cream
1 t fresh chopped parsley
Salt and pepper

1. Sprinkle Salt, pepper, paprika and garlic powder on both sides of pork chos.

2. In a big pan or pot that will fit four pork chops, melt 2 T butter and 2 T olive oil over medium high heat. Add pork chops and brown on each side for 3-5 minutes. Transfer pork chops to a plate.

3. In same skillet, add sliced onions and mushrooms. Sauté until softened, about 8 minutes, stirring frequently.

4. Add garlic, parsley, and Italian seasoning. Stir for 30 seconds then add beef broth. Add cream and simmer for a few minutes until slightly thickened.  Add salt and pepper if needed.

5. Place pork chops and their juices back to sauce and simmer for a few minutes until done.

Zucchini and Summer Squash Gratin

I halve this if it is just two or three eating it, but full recipe would be good for a party.

1-3 small zucchini, sliced
1-3 small yellow summer squash, sliced
Olive oil
Salt and pepper
1 1/2 cups half and half, amount depends on number of squash
1 T flour
1/2-1 t garlic powder
1 1/4 cup shredded Parmesan, divided. I used the full amount when I halved it, so use more if using full recipe
1 T butter, melted
1/2 cup Pank breadcrumbs

1. Prepare oven to 350

2. In a pot, heat olive oil over medium heat.

3. Add squash and sprinkle with salt and pepper. Stir and coat with oil.

4. Stir frequently for about 10 minutes.

 5. Add half and half and flour. Stir to mix well and heat until thickened, about 3-4 min.

6. Add garlic powder and 1 cup Parmesan. Stir and remove from heat.

7. Combine the remaining Parmesan with melted butter and bread crumbs. Sprinkle over top of squash.

8. Bake in pot or a glass pan for ten minutes. Broil for a couple minutes if not brown enough.