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Coconut, Sweet Potato, and Rice Stew

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 sweet potatoes, peeled and cubed
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1/4– 1/2 teaspoon cayenne pepper more or less to taste
  • 1/3 cup fresh cilantro, chopped, plus more for serving
  • kosher salt and black pepper
  • 1 (14 ounce) can coconut milk
  • 3 cups chopped kale or spinach
  • 2 cups cooked basmati rice
  • 1 package of chicken thighs cup up into chunks

Spiced Chili Oil

  • 1/3 cup extra virgin olive oil
  • 1 tablespoon raw sesame seeds
  • 2–3 teaspoons crushed red pepper flakes
  • 1 teaspoon ground cumin seed
  • 1 teaspoon paprika

Instructions

  • Heat the olive oil in a large pot over medium heat then add the chicken and cook until starts to look brown but is not fully cooked yet. Remove the chicken to a plate. Then add a little more oil to the pan, add the sweet potatoes, and cook a few minutes.
  • Stir in the garam masala, turmeric, and cayenne and cook another minute or two.
  • Add 3 cups water. Add back the chicken. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
  • Stir in the coconut milk and cook 5 minutes. Remove from the heat and add the spinach and cilantro.
  • Meanwhile, make the chili oil. Heat the olive oil in a small saucepan over medium-low heat. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
  • To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side.

White Chocolate Scones

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 12 tablespoons cold salted butter, shredded (just like cheese)
  • 3/4 cup buttermilk
  • 1 large egg, beaten
  • 1/2-1 cup white chocolate chips

Glaze:

  • 1/4 cup whole milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1-2 cups powdered sugar to your taste

Instructions

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Freeze the butter for 10-15 minutes, then shred on a box grater, just as you would cheese. Lightly separate, keep the butter COLD
3. In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Add the butter and toss with the flour. Add the buttermilk and egg. Mix until just combined, being careful not to over-mix. Fold in the white chocolate chips.
4. Turn the dough out onto a floured surface. Pat into a 1-inch thick round shape. Now cut the dough like pizza slices. Place on the prepared baking sheet. Bake until golden brown, 20-22 minutes.
5. Meanwhile, make the glaze. Warm the milk and butter in a small saucepan set over medium heat until steaming, about 3-5 minutes. Stir in the vanilla and powdered sugar, adding more to your taste.
6. Serve the scones warm, drizzle with the glaze.

Papa’s Baked Chicken Wings

Break down and season chicken wings. Cover a cookie sheet with aluminum foil and place a rack on top. Spray the rack with cooking spray and lay out the chicken wings. Bake at 375 convection for one hour. Flip half way through to brown the other side. Finish by broiling for a couple of minutes until the skin gets nice and golden brown.

Wing Sauce

1 Tb Butter
1/2 cup Bourbon
3/4 cup Maple Syrup
2 Tb Tomato Paste
1/2 tsp. Rosemary
1 1/2 tsp. Salt
1/2 tsp. Black Pepper

Cook all ingredients in a saucepan until reduced and slightly thickened.

Butter Chicken

Ingredients

  • 2 pounds boneless skinless chicken thighs, cut into bite-size chunks
  • 1/4 cup plain Greek Yogurt
  • 1 Tb + 2 tsp Garam Masala
  • 2 tsp Cumin
  • 1 tsp Turmeric
  • 1/4 tsp Cayenne Pepper
  • Salt and Black Pepper
  • 4 Tb Butter
  • 1/4 tsp. Red Pepper Flakes
  • 1/2 cup Tomato Taste
  • 1 can full-fat Coconut Milk (or sub 1 cup cream)
  •  fresh cilantro roughly, chopped
  • steamed rice and naan, for serving

Instructions:

1. In a bowl, toss together the chicken, yogurt, 2 tsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, 1/4 tsp cayenne pepper, and 1 tsp salt. Let sit 5-10 minutes in the fridge.

2. Heat oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 3 Tb butter, 1 Tb garam masala, 1 tsp cumin, 1/2 tsp turmeric, and the chili flakes. Season with salt and pepper. Toss to coat the chicken.

4. Reduce the heat to low. Add the tomato paste, 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook until the sauce starts to thicken. Stir in 1 tablespoon butter. Remove from the heat and stir in the cilantro. Season with salt and pepper.

5. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!

(Recipe from: Half Baked Harvest)

Candied Bacon

1/4 cup Brown Sugar
2 Tbsp. Rice Vinegar
2 Tbsp. Maple Syrup
Black Pepper, to taste
1 lb. Thick Cut Bacon

Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small blow, set aside.

Preheat oven to 350. Place bacon strips on a cooling rack set over a baking sheet. Bake for 10 minutes then flip it over and cook for 5 more minutes.

Remove bacon and brush both sides with the sugar mixture and then cook for 5 more minutes. Repeat basting every 5 minutes until the bacon is cooked browned and crisp.

(This bacon is excellent on a burger)

Tori’s Strawberry Shortcake Fluff

Ingredients: 

2 pints of fresh strawberries, sliced
1/2 loaf pound cake or angel food cake (I put in the whole cake)
10.5 oz bag of mini marshmallows
8 oz whipped cream topping
14 oz sweetened condensed milk

Instructions: 

Cut pound cake or angel food cake in half.  Cut any dark edges off 1/2 load cake.  Cut half the loaf cake into 1 1/2 inch cubes.  (I did the whole cake and I didn’t cut the crust off!)

Mix whipped cream topping and sweetened condensed milk together in a large bowl.

Stir in mini marshmallows

Slice strawberries; add to bowl

Fold ingredients together until well combined.

Cover and refrigerate until ready to serve.

Serve within 1 – 3 days.

Side note: the sugar in the marshmallows will melt the longer it sits; usually by day 2.  To fix texture, simply cut remaining cake into cubes or stir in 1 – 2 tbsp vanilla or cheesecake pudding. 

Mimi’s Salad Dressing

1 cup Oil
1/4 cup Sugar
1/4 cup Chili Sauce
1/3 cup Red Wine Vinegar
1/4 cup Honey
1/2 tsp. Worcestershire Sauce
1 Tbsp. Lemon Juice
1/2 tsp. Salt
1/2 tsp. Cayenne Pepper
1/2 tsp. Poppy Seeds

Temps

Take meat off heat 5 degrees before final temp to allow for rise.

Final target temps:

Chicken 165

Pork 140

Beef Steak 130

Ground meat 165

Pot Roast

1 chuck roast
water
salt & pepper
unsalted butter
carrots, whole, peeled.
small red potatoes, quartered

Season the roast all over with salt and pepper. It takes A LOT of salt. Mimi says once start to think you put too much salt on there, put a little more. Brown the roast in in a cast iron with some unsalted butter. Be patient and let it get good and browned. Don’t get the pan too hot that the butter starts to burn. Once it’s sufficiently browned, transfer to the crock put. Pour a cup or two of water in the cast iron and scrape the bottom with a spatula. Pour that water into the crock pot. The roast should be about half way covered in water. Cook until the roast starts to fall apart. Add carrots and potato’s when you have about 1 hour left to cook. Once it’s done you can easily make a gravy with the remaining liquid.

The next day you can easily turn the leftovers into vegetable beef soup.  Put leftover roast, vegetables, and gravy into a soup pot. Add a can of diced tomato’s and some water or beef broth. Add in any extra vegetables, such a corn, peas, green beans, celery, onion, etc. If they are canned, just dump them in, but if they are fresh you will want to pre-cook or parboil them. Let simmer and season to taste.

Guacamole

4-5 ripe Avocados
1 Lime
about 1/4 of an Onion, finely chopped
about 1/2 a bunch of Cilantro, chopped
1-2 Roma Tomato’s
Garlic Powder
Salt
Pepper

In a bowl, mash the avocado lightly with a fork or potato masher. Add the chopped onion, cilantro, and lime juice. Next add salt, pepper, and garlic to taste. Season a little at a time and then taste it to see if it’s enough. Add more as needed.  Once it tastes good, stir in the cut up the tomato.

Tall Peach Margarita

  • 1 cup tequila
  • 2 shot peach syrup
  • 2 limes
  • 1 shot 1 cup water
  • Lots of ice, shake

Peanut Butter Oatmeal Breakfast Cookies – Gluten Free

INGREDIENTS

1 cup organic chunky peanut butter
1 cup brown sugar
2 eggs
2 1/2 cups gluten-free rolled oats
1 teaspoon baking soda

The next time I make these I plan to add wheat germ and flax seeds. Any healthy add-in that you like would probably work.  Also, honey would work in place of brown sugar.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
  3. Add rolled oats and baking soda to creamed mixture, and mix well.
  4. Line 2 baking sheets with a Silpat mat or parchment paper.
  5. Roll dough into 2-inch balls, and press to flatten on the cookie sheet.
  6. Bake for 8 minutes or until the cookies turn slightly brown.
  7. Cool cookies on a rack, and store leftovers in an airtight container.

 

Taco Mac

Ingredients:

Taco Seasoning, homemade, or we often use this.
1 lb. ground beef
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
Mexican Cheese blend, if you eat dairy

Directions:

1. Brown Ground beef, seasoning with taco seasoning and salt & pepper.
2. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
3. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done. Taste and add spices if needed. Stir in some cheese, or serve in bowls and top it with cheese.

Wild Rice Bowls

This isn’t really a recipe, its just a quick meal and a good way to use up vegetables in the fridge…

1 box Wild Rice, cooked in a rice cooker.
1 lb Ground Beef, browned
Salt & Pepper
Chopped Vegetables: zucchini, yellow squash, carrots, onions, garlic, spinach, etc.

Start the rice in the rice cooker. Then, cut up whatever vegetables you have on hand. Cut them pretty small and all about the same size. Sauté the vegetables until softened and then take them out of the pan and set aside. (Some take longer than others, so for example start onions and carrots before adding in the zucchini).

Brown the ground beef, seasoning with salt and pepper. When the rice is done add the vegetables and rice back into the pan with the ground beef and stir everything together. If adding spinach, chop it up and then stir it in at the very end. The heat will wilt it.

The wild rice has a lot of flavor, so I don’t usually add much else, but if you want more flavor, add any spices that sound good. The main thing is to get the salt right for the ground beef.

Hamburger Helper

This is a quick take on the boxed Hamburger Helper I grew up eating.

1 lb. Ground Beef
1 jar Spaghetti Sauce
Salt & Pepper
Chili Powder
Smoky Paprika
Cayenne Pepper (will get spicy in a hurry)
Pinch of Sugar
Elbow Macaroni
Optional: Cheddar Cheese

Start by boiling some elbow macaroni. Meanwhile, brown the ground beef in a pan. Add spaghetti sauce and spices. Once the noodles are done, mix them in. Stir in cheese. then serve in bowls.

❄ Snow Cream ❄

1 cup half-and-half or whole milk
1/4 cup granulated sugar
2 tsp. vanilla
6-8 cups fresh fallen snow

Heat the half-and-half in a small saucepan and add the sugar. Stir until dissolved. Remove from the heat and add the vanilla. Refrigerate until ice cold. Then, to make the snow cream, put 6 cups of snow in a large mixing bowl. Pour the cold sugar mixture over the snow and stir with a spatula until blended. Add another cup or two of snow if needed.

(From Rhonda Murray)

Chilled Peanut Noodles

1 lb. dried whole grain spaghetti
1/2 cup creamy peanut butter
1/4 cup brown rice syrup (or maple syrup)
1/4 cup reduced sodium soy sauce
2 Tbsp. rice vinegar
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1 cup chopped green onions
chopped peanuts

1. Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. Return spaghetti to pan.
2. Meanwhile, in a small bowl whisk together the next six ingredients (through cayenne pepper).
3. Add peanut butter mixture to spaghetti in in pan; toss to coat.
4. Garnish with green onions and chopped peanuts.

(Shared by Kristen McKenney, from “The China Study Quick and Easy Cookbook” by Del Sroufe)

Mimi’s Scalloped Potatoes

This is the basic recipe from the red and white checked BH&G. You can add onion, garlic, cheese,etc.

  • 3 Tbsp butter
  • 2 Tbsp flour
  • 1 1/2 tsp salt
  • 1/8 tsp pepper
  • 3 cups milk
  • 6 medium (6 cups) peeled and thinly sliced potatoes

Make a white sauce of the first five ingredients. Place half the potatoes in a greased casserole dish. Cover with half the sauce then repeat the layers.

Cover and bake at 350 for one hour. Uncover and bake 30 minutes longer. Let set to cool about 10 minutes.

Mimi’s Chicken Pot Pie

For Filling:

Saute about 1/2 medium onion in 6 Tbsp of butter. Stir in 1/2 cup of flour and 1 tsp. Salt and cook for a minute Add 3 cups chicken broth and stir until thickened. (You can use broth from cooking the chicken or two cans of broth or 3 cups of water with 3 chicken bullion cubes)

For Vegetables:

One carrot, one stalk celery and one potato, cubed. Cook in lightly salted water along with one half small can of English peas, corn, and green beans.

Drain and add to filling with chicken. You can use Veg-all but I don’t like it as well. Really just use what vegetables you have on hand. I taste to make sure it has enough salt.  I divide this into three pie pans but you would probably just make two or one really big one. I only put crust on top.

For Pastry:

One cup plain flour
1/2 tsp salt
1/3 cup shortening
3-4 Tbsp water

This is enough for two crusts if you make two pies.

Chocolate Oatmeal Pie

1/2 stick of butter, 1/4 cup
1 cup sugar
1 cup corn syrup
2 eggs
4 Tablespoons cocoa
1 tsp. vanilla
1 cup Quaker Quick Oats

Mix, pour into unbaked pie shell, bake 350 for 45 min.

Homemade PSL

  • 2 Tbsp. Pumpkin puree
  • 1 Tbsp. Vanilla
  • 2 Tbsp. Maple Syrup
  • 1/2 tsp. Cinnamon
  • pinch of Cloves & Nutmeg
  • 1 cup Almond Milk
  • 2-4 shots of Espresso
  • coconut whipped cream to top, (optional)
  1. Make espresso for 2 people as you normally would and pour into 2 cups.
  2. In a small sauce pot warm the pumpkin puree, vanilla, cinnamon, cloves, and nutmeg on medium low heat. Stir for about 2 minutes until the mixture is hot and fragrant.
  3. Add the maple syrup and the almond milk and continue stirring until the mixture comes to a simmer. Remove the pan from the stove and pour into the two coffee cups.
  4. Froth some additional almond milk, top off the drinks. Then add some coconut whipped cream if desired.

The pumpkin mixture can be made ahead and stored in the fridge. In the morning just make some espresso, froth the PSL milk, and enjoy.

Maple Sweet Potatoes w/ Pecan Praline

1 cup Pecans
1/4 tsp. Cayenne
Black Pepper
1/4 cup Maple Syrup
1/4 tsp Salt

Stir together all of the above ingredients in a small sauce pan. Cook for 3-5 min, stirring often, until bubbling and thickened. Pour out onto a paper plate of piece of parchment paper. Let cool. Clean your pan to use for the syrup.

2 1/2 lb Sweet Potatoes
3 Tbsp. Coconut Oil
Salt & Pepper

Preheat oven to 425. Cut sweet potatoes into rounds about 1/4 in thick. Toss in melted coconut oil. Season with the salt and pepper. Put parchment paper onto a cookie sheet and spread the sweet potatoes out in an even layer. Bake, turning occasionally for even browning. Before they are completely done, make the syrup in the next step…

3 Tbsp. Butter
1/4 cup Maple Syrup
1/2 tsp. Salt

In a small saucepan cook the butter, maple syrup, and salt & pepper for 3-5 min, stirring occasionally, until the butter is melted and it is foaming.

Drizzle the syrup over the sweet potatoes in the oven and continue cooking until the potatoes are soft inside and browned/golden outside. Once done, plate the sweet potatoes and sprinkle the pecans on top.

Spicy Chicken & Rice Soup

Ingredients:

1 Tbsp. coconut oil
1 onion, diced
4 garlic cloves minced
2 celery sticks, chopped
2 jalapeño peppers, seeded and membranes removed, diced
1½ lbs. of skinless, boneless chicken thighs
1 Tbsp. cumin
2 tsp chili powder
1 tsp oregano
1tsp paprika
1 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 can diced green chilies, 4oz
1 can full fat coconut milk, 14oz

Additional Ingredients: We added white rice and Mexican corn. The rice could cook in the soup or you could cook it separately in a rice cooker then add it in the soup before serving. This would also be good with white beans instead or rice. Use some fresh cilantro and avocado slices for garnish.

Instructions:

1. Heat coconut oil in a large pot over medium high heat.
2. Add onion, celery, garlic, and jalapeños and cook until softened.
3. Remove veggies from pan and set aside. Mix all spices in a bowl and season both sides of the chicken thighs. Place chicken in the pot and cook until chicken is browned on both sides. About 5 min.
4. Add back in the veggies, chicken broth, and diced green chilies. Bring to a boil.
5. Lower heat and let simmer for 15 min.
6. Remove chicken and shred it with two forks. Then return chicken to the pot.
7. Add the can of coconut milk and bring it back to a boil.
8. Let it boil about 10 minutes until the soup is slightly reduced and thickened.
9. Season to taste. (We had to add a lot more salt!) Then garish and serve.

BR’s Salmon


Preheat oven to 400 degrees. Line a baking dish with aluminum foil and put the salmon in the dish. Let it sit out to get to room temp. When ready to cook, melt butter and spread on top. Then season to taste with:

Salt
Dill
Onion Powder
Lemon Pepper
Garlic Powder
Mustard
Parmesan Cheese

For the last few minutes of cooking, change oven to broil. Serve with Frank’s Tai Chili Sauce.

Mimi’s Fruitcake

1 Cup Candied Red Cherries, coarsely shopped
1 Cup Dried Apricots, chopped
1/2 Cup Golden Raisins
1/2 Cup Semi Sweet Chocolate Chips
6 Tbsp. Butter, softened
1/2 Cup packed Brown Sugar
1/4 Cup Granulated Sugar
3 Eggs
1/4 Cup Orange Juice
1/2 Tsp. Almond Extract
1 Cup All Purpose Flour
1/2 Tsp. Baking Powder
1/8 Tsp. Salt
1 Cup Walnuts, toasted and chopped
3/4 Cup Pecans, toasted and chopped
1/4 Cup Sliced Almonds

1. Preheat overn to 300. Lightly coat a loaf pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper; set aside.
2. In a bowl, combine cherries, apricots, raisins, and chocolate pieces; set aside.
3. In a large mixing bowl beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until just combined. Beat in orange juice and almond extract.
4. Combine flour, baking powder, and 1/8 Tsp. Salt. Add to the sugar mixture and beat until just combined.
5. Stir in fruit mixture, walnuts, and pecans.
6. Spoon into the prepared loaf pan. Sprinkle the sliced almonds on the top.
7. Bake for 1 1/2 hours, or until wooden toothpick inserted in the center comes out clean. Let cool completely on a wire rack. Then wrap the loaf and store overnight before serving.

Ben and Mina’s Banana Bread (egg free)

4 Banana’s, very ripe
1/3 cup Brown Sugar
1/4 cup Coconut Oil, melted
Vanilla
1 3/4 cup Flour
2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 Tsp. Cinnamon
1/2 Cup Mini Chocolate Chips

Bake at 350 for 45-60 min. Makes one loaf pan.

Cajun Chicken Pasta

Ingredients:

Cajun Seasoning:
2 tsp. smoked paprika
1 tsp. oregano
1 tsp. thyme
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
(Optional to add 1/2 tsp. garlic and onion powder)

For chicken pasta:
1 lb. chicken thighs
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
1/2 cup coconut cream (use heavy cream if you eat dairy)
(Optional to add diced onion)

Directions:
1. Combine ingredients for the cajun seasoning in a large medium sized bowl. Cut the chicken thighs into small pieces and add to the bowl with the seasoning. Toss to coat.
2. Heat oil in a deep skillet over medium heat. Add chicken and cook for 1-2 minutes on each side. It does not have to be cooked through yet.
3. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
4. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done.
5. Add the coconut cream or heavy cream, stir until melted and combined.

Chicken and Potato Gratin

Ingredients:

1 Package Chicken Thighs
8 tsp. Salt, divided
1 lb. Small potatoes, Yukon Gold
5 Tbsp. Unsalted Butter
¾ cup Heavy Cream
½ tsp. Black Pepper
¼ tsp. Nutmeg
8 sprigs Thyme
8 Sage Leaves
(Optional: 8oz. shallots, 2 cloves garlic)

Directions:

Preheat oven to 425°F
1. Season chicken with 4 tsp. salt.
2. Melt 4 Tbsp. butter in a small saucepan over medium heat. Cook, stirring often, until butter foams and starts to brown.
3. Remove from heat and add cream, nutmeg, pepper, and 1½ tsp. salt. Stir until dissolved then add the fresh thyme and sage.
4. Heat remaining 1 Tbsp. butter in a large skillet over medium heat. Cook chicken until golden then transfer to a baking dish.
5. Place potatoes around the chicken in an even layer. Pour the brown butter cream over the top.
6. Bake at until cream is mostly reduced and the chicken and potatoes are golden brown.

Turmeric Chicken and Rice

Ingredients:

1 Package Chicken Thighs, cut up into chunks.
1 tsp. Salt
1/4 tsp. Black Pepper
1 3/4 tsp. Cumin
1 3/4 tsp. Paprika
1 Red and Green Bell Pepper, chopped
1 Tomato, chopped
1 tsp. Turmeric
1 cup White Rice
2 cups Vegetable Stock, or Chicken Broth
2 cups spinach, chopped

Directions:

1. Heat some oil or butter in a pan. Add the peppers and sauté until softened.  Add chicken and cook for a few minutes, stirring occasionally.  It does not need to be fully cooked yet.
2. Add the uncooked rice and the spices: turmeric, cumin, paprika, salt and pepper.  Stir until spices coat the vegetables and rice.
3. Pour chicken broth into the skillet. Add a little more salt. Cover and let simmer over low heat for 20min. Set a timer and do not take the lid off or stir while its cooking.
4. When the timer goes off, take the lid off and stir in the chopped spinach until spinach is wilted.

(This Recipe is from “A Saucy Kitchen.” It is Low FODMAP + Dairy Free)

NOTES: 

I use this as a base recipe and change up the spices to make a totally different meal. I have tried a Cajun version where I changed the spices to:

2 tsp brown sugar
1 tsp sweet paprika
1 tsp oregano
1 tsp salt
1/4 tsp black pepper
cayenne, if want to add heat.

Apple Butterscotch Cake

This recipe is from “Dining with Pioneers.” A neighbor brought it to a Halloween Party. I bought the book so I could find the recipe.

2 cups Sugar
2 Eggs
1/2 cup Water
1 cup Oil
3 diced Apples, (2.5 cups)
1 cup Chopped Nuts (optional)
2 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
2 package Nestle’s butterscotch chips

Combine sugar, eggs, water, and oil. Add dry ingredients. Mix in the apples and nuts. Pour into a greased and floured 13×9 pan. Sprinkle butterschotch chips over top of batter. Bake at 350° for 1 hour.

(This is better the next day. Use a spatula to remove in small squares so the moist part won’t be left in the pan.)

“Fresh Apple Cake,” pg. 405, by Elizabeth E. Bennett
“Dining with Pioneers,” 1981. By Councils of Tennessee Chapter #21



Baking Tips

1. Use good quality vanilla, eggs, and butter. I like to use Farmers Market eggs or Vital Farms eggs. I use Kerrygold butter, its worth every penny. Also, homemade Vanilla is very easy and cheaper!

2. In general when baking make sure your eggs are room temp. This is true for milk as well. For example, mashed potatoes turn out better if you milk/cream is room temp before you add it.

3. When measuring flour, use a spoon to scoop it into the measuring cup.

4. Once you have all dry ingredients measured out, sift the dry ingredients together twice. It is worth the extra trouble!

5. When mixing butter and sugars, keep mixing on medium speed until the color starts to get lighter. It takes a few minutes, but the color change is easy to see.

6. Let cookie dough cool in the fridge for at least a few minutes. Some leave it overnight, which is fine, but at minimum give it 10 minutes.

7. Don’t overcook! Cookies are done once the bottom of the cookie looks golden (not dark) brown. You can take the cookie sheet out and use a spatula to lift up the edge and check. Or put one cookie on a cooling rack and hold it up so you can see the bottom.

8. When using a new recipe, keep an eye on everything and take it out when it looks right to you. Time the cook yourself because ovens vary. Once you get the perfect cook, save and edit the recipe to what work best for you.

Mexican Potato Seasoning

1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
1/4 tsp Garlic
1/4 tsp Onion
1/8 tsp Cumin
1/8 tsp Chili Powder

This is what we use on cubed white potatoes. Make sure the size of the cubes are about as equal as you can manage. Saute in a pan with oil until browned on all sides. Watch the heat and stir often. Transfer to a plate with a paper towel to soak up some of the oil. Sprinkle this seasoning blend all over, to taste.

(we use small red potato’s and coconut oil)

Crock Pot Pork Tenderloin

Season a package of pork tenderloins with salt and pepper. Put in the crock pot with 1 cup brown sugar and 1 cup Pace Medium Salsa*. Cook on low until tender but not over cooked. Shred with knife and fork and let sit in crock pot just a few minutes longer to soak in more flavor. The only trouble I ever have with this dish is under salting it. So taste again before serving and add some if necessary.

(I don’t know why but Pace Medium Salsa works the best, I have tried many other different kinds and its not quite the same.)

Prairie Dust Seasoning

1TB Salt
1 1/4 tsp Paprika
1 1/4 tsp Black Pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Cayenne Pepper
1/4 tsp Turmeric
1/4 tsp Ground Coriander

Smoky Seasoning

2TB brown Sugar
2TB Smoked Paprika*
1TB Salt
1TB Pepper
1tsp Chili Powder
1tsp Chipotle Chili Powder (optional)

(Don’t use regular paprika, the smoked paprika is what makes this so good!)

Pancakes

Ingredients:

1 1/2 cups AP flour
3 1/2 tsp. Baking Powder
1 tsp. Salt
1 Tbsp. Sugar, white
1 1/4 cups Milk
1 Egg
3 Tbsp. Butter, unsalted

Directions:

First, let your egg and milk set at room temperature.

Measure out dry ingredients into a bowl and then sift twice. Set aside.

Next, get another bowl for your wet ingredients. Lightly beat your egg, then add the melted butter and milk, respectively, beating lightly between each addition. Be careful not to overbeat your egg!

Add wet ingredients to your dry ingredients.

Brown Butter Bourbon Pecan Chocolate Chip Cookies.

Ingredients:

For the Buttered Pecans:
1 1/2 cups pecan halves, finely chopped
1 1/2 Tbsp. unsalted butter

For the Cookies:
2 sticks (8oz.) unsalted butter, melted until browned (directions below).
2 1/3 cups all-purpose flour (don’t pack the flour into the measuring cup!)
1 tsp. salt
1 tsp cinnamon
1 tsp. baking soda
1 cup dark brown sugar, packed.
1/2 cup granulated sugar
2 tsp. vanilla
2 Tbsp. bourbon
2 large eggs, at room temperature
12oz. semi-sweet chocolate chips.

Instructions:

1. Make the Brown Butter:

Melt the two sticks of butter in a pan over medium heat and cook for about 5 minutes – stirring constantly – until the butter is browned. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, immediately take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool. You want it to cool it to room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. You can place the bowl in the refrigerator to speed up the cooling.

2. Make the Buttered Pecans:

While the butter is cooling, just use the same pan to cook your pecans. Add 1 1/2 Tbsp. butter and the pecans to the pan and cook over medium heat. Stir occasionally until lightly toasted. About 4-5 min. Set aside.

3. Make the Cookies:

Preheat the oven to 375 degrees. In a large bowl combine your dry ingredients: Flour, Salt, Cinnamon, Baking Soda. Wisk well and set the bowl aside.

In your stand mixer, combine the cooled Browned Butter and both sugars. Beat on medium speed until light and fluffy. Beat it long enough that the color changes and it lightens. Then add the vanilla and bourbon until combined. Next, add in the eggs, one at a time. Turn mixer off and gently fold in the dry ingredients with a wooden spoon or spatula. Stir only until the flour begins to disappear. Then fold in the chocolate chips and pecans.

Roll 3 Tbsp. sized scoops of dough between your palms to form a ball (they should be about 1/4 cup), then place on cookie sheets. Leave room for spreading. Bake for 8-9 minutes.

Source: https://bakerbynature.com/brown-butter-bourbon-pecan-chocolate-chunk-cookies/





Lemon Herb Brine – Roasted/Grilled Chicken

Ingredients:

1/2 cup coarse salt (Kosher)
1/4 cup packed brown sugar
1 Tb each of rosemary, thyme, parsley
1/2 Tb black pepper
4-5 bay leaves
1 large lemon sliced
8 cups water
1 whole chicken

Directions:

Combine above ingredients in a large pot, bring to a low simmer until all sugar and salt is dissolved. Let the brine come to room temp, or pour over ice to cool it down. Put the whole chicken along with the brine in extra large Ziploc bag. Refrigerate a few hours to overnight. The last time we used this recipe, we started the brine mid afternoon and took it out of the fridge around mid morning the next day ~20 hours.

Remove chicken from brine and set on a rack ontop of a cookie sheet. Leave out 20-30 minutes. Make sure skin is dry. Grill at 300°-350° for ~1.5 hours until the breast was at 165F.

Cinnamon Coffee Cake

2 1/4 cup plain flour
1 cup brown sugar
3/4 cup white sugar
3/4 cup oil
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp salt

Combing above ingredients. Set aside 1/2 cup of mixture in a small bowl and add 1/2 cup nuts and 1/2 tsp more cinnamon. Set it aside to be used as the crumb topping later.

1 cup buttermilk
1 egg
1 tsp baking powder
1 tsp baking soda

Add these ingredients to the first mixture and stir. Pour batter into a greased 9×13 pan. Sprinkle with the crumb topping that was set aside earlier. Bake at 350 degrees for 35 minutes.

Mimi’s Macaroni & Cheese

With Eggs:
1 cup dry pasta, cooked.
2 eggs
1 cup Milk
1 tsp. Salt
1 Tbsp. Butter
4-8 oz. Sharp Cheddar Cheese

Without Eggs:
2 Tbsp. Butter, melted
2 Tbsp. Flour, stir into butter
2 cups Milk
1/2 tsp. Salt
1 cup dry pasta, cooked.
10 oz. Sharp Cheddar Cheese

Bake at 400 degrees.

Homemade Salted Caramel Sauce

Ingredients

  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon salt

Instructions

  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  2. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  3. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves.)
  4. Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  5. Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
  6. Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

Notes

  1. Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
  2. Butter: Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
  3. Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.
  4. Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.
  5. Caramel Candies: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies.
  6. Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
  7. Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

Sugared Pecans

Ingredients

  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecan halves
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
  2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake at 250 degrees F for 1 hour. Stir every 15 minutes.

Chicken and Wild Rice Soup

Ingredients:

  • 1 teaspoon coconut oil, olive oil, or butter
  • 1/4 cup onion, diced
  • 1/2 cup carrots, diced
  • 1-2 stalks of celery, diced
  • 1-2 cloves garlic, minced
  • 1 teaspoon Marjoram
  • 2 tablespoons flour
  • 1 box Long Grain & Wild Rice with Flavor Packet
  • 4 cups chicken broth
  • 3 cups water
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1 cup cooked and shredded chicken
  • salt, to taste
  • 1/4 teaspoon black pepper

Instructions:

  1. Melt oil or butter in a large pan over medium heat. Add onion, celery, and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
  2. Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
  3. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
  4. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.

Chicken Piccata Lemon Sauce

Ingredients
• 1 clove garlic, minced
• 1 cup chicken broth
• 1/2 lemon, thinly sliced
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 2 tablespoons minced parsley

Directions:

Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.

Blackened Seasoning

  • 3 tablespoons smoked paprika
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2-1 teaspoon cayenne pepper

Love Me Tender

  • 2oz Burbon
  • 2 Equal packets
  • 1/2 to 1 Lemon
  • Mint (3-4 large leaves)
  • 1oz pre-made Berry Syrup

Squeeze lemon. Dissolve sugar. Add burbon and mint leaves. Muddle. Add syrup and ice. Shake gently. Pour in short (rocks) glass.

Flaky Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water

    (Recipe makes a single pie crust, double if needing a double pie crust.)
  1. In a large bowl (preferably metal), combine flour and salt. Set bowl in fridge. Meanwhile, cut butter into cubes and set in freezer until very cold. (Alternatively, you could freeze butter and grate with a cheese grater.)

  2. Take butter and flour out of fridge/freezer. Cut butter into flour until mixture resembles coarse crumbs. Work fast and ensure that all ingredients stay cold. Stir in ice water, a tablespoon at a time, until mixture forms a ball. The dough should have small bits of butter – this makes the crust flaky. It will still look crumbly, but will stick together as a ball if you press it with your hands. Wrap dough ball in plastic and refrigerate for 4 hours or overnight. Refrigeration is necessary because it allows the gluten to relax and prevent shrinkage.

  3. Take dough out of fridge and roll out to fit a 9 inch pie plate. You may need to roll it out twice. The first roll is usually crumbly and uneven and has large breaks. Just gently gather the dough, form another ball, and roll out again. Smooth, round crust should be easier the second roll out.

    (Additional Tips: You could place Ziploc bags of ice on your counter where you intend to roll out your dough, this makes the work surface cold. I have a marble rolling pin, so I just place my rolling pin in the freezer so that it is very cold.)

  4. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Bake at 400 degrees until golden brown.

Peach Pie Cocktail

  • 2oz peach vodka
  • 1/2 lemon
  • 1 pony amaretto
  • 1-2 Equal packets

Squeeze lemon, add Equal, stir. Add vodka, amaretto, and ice. Shake. Pour with ice into rocks glass.

This drink was inspired by this pie 🙂

Mimi’s chicken soup over rice.

Chicken
1 cup uncooked rice
1 box of chicken broth
onion
bell pepper
celery
carrots
3/4 stick butter (6 Tbsp)
1/2 cup flour
1/2 tsp salt
pimento’s
parsley

Cook rice in the rice cooker. Meanwhile cook chicken and chop. Set aside. Dice vegetables and saute until tender. In a pot, melt butter, add in the flour and salt, then add in the milk. Stir until thickened. Add in the broth, chicken, and sauteed vegetables to the pot. Simmer on low. Add pimento and parsley for color if desired. Server over rice.

Eggless Chocolate Chip Cookies

1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
1 1/2 cup flour
1 tsp baking soda
1 tsp vanilla
1 Tbsp water
2 Tbsp oil (coconut oil, melted)
1 cup chocolate chip cookies

Preheat oven to 350F. Beat butter and both sugars until creamy. Add flour and baking soda and mix. Add water, oil, and vanilla and mix. Add chocolate chips. Bake for 8min.

Margarita

  • 2 oz tequila
  • .5 oz triple sec
  • 1 large lime or 2 small limes
  • 2 Equal packets

Squeeze limes, add Equal, stir to dissolve. Add triple sec and tequila. Add ice, shake vigorously. Pour into glass.

Coconut Mojito

  • 1oz white rum
  • 2oz coconut rum
  • 1 Equal packet
  • 5-6 large mint leaves
  • club soda
  • 1.5 large limes or 2 small limes, save lime wedge for garnish

Squeeze lime juice, add Equal, stir to dissolve. Add white rum and mint, muddle. Add coconut rum and ice. Shake easy, do not shake hard enough to break mint leaves. Simultaneously pour drink and soda into tall glass. Cut slice in lime wedge, stick end of mint sprig into wedge, slide onto edge of glass. Serve with straw.

Lemon Drop

  • 2oz vodka – Tito’s
  • .5oz triple sec
  • 1 lemon
  • 2 Equal packets

Squeeze lemon, add Equal, stir to dissolve. Add vodka and lots of ice. Shake vigorously; try to crush ice to get small bits of ice in drink. Strain into short glass.

John Collins

  • 2oz neutral bourbon – Buffalo Trace
  • .5oz triple sec
  • 1 lemon
  • club soda
  • 1 shake bitters
  • 2 Equal packets

Squeeze lemon, add Equal, stir to dissolve. Add bourbon, bitters, triple sec, and ice. Shake well. Simultaneously pour cocktail and soda into tall glass until full. Serve with straw.

Old Fashioned

  • 2oz bourbon – Buffalo Trace or other neutral bourbon
  • 2 Equal packets
  • 2 shakes bitters
  • Orange
  • Woodford Reserve cherries

Add Equal to warm bourbon, stir to dissolve. Add juice of thin orange slice and bitters. Fill with ice, stir until very cold. Strain into glass. Cut strip of orange peal, twist over top of drink to express orange oil, then place peal into drink. Add cherry, and some cherry juice if desired. Add large ice cube.

Lemonade

  • 2 lemons
  • 3 Equal packets
  • 2oz Vodka
  • .5oz Triple sec
  • 3oz water

Squeeze lemons. Add Equal. Stir to dissolve Equal. Add vodka, triple sec, water, and ice. Lightly shake. Pour with ice. Sever in a tall glass with straw.

Sloppy Joe’s

1 lb Ground Beef
1/2 of an Onion diced
1 tsp Garlic Powder
1 tsp Cumin
2 tsp Paprika
1/4 tsp Cayenne Pepper
Salt to taste
1 cup Ketchup
1/2 cup Water
2 Tbsp vinegar
2 Tbsp Brown Sugar

Saute onions in olive oil. Add ground beef. Once it starts to brown add garlic powder, cumin, paprika, cayenne, and salt. Let the beef finish cooking. Then add ketchup, water, and brown sugar. Stir and simmer about 10 minutes until thickened. Serve on toasted buns.

Big Green Egg Pull Pork

Ingredients:

  • 7-9 pound Boston butt
  • Rub with Love – Steak Rub
  • Coarse/Kosher Salt
  • High quality lump charcoal
  • 3-5 Large Hickory chunks

Meat Preparation

Before preparing meat, place Hickory wood chunks in bowl of warm water to soak.

Place pork butt on large cooking sheet. Pat surface dry with paper towels.

Cover surface of pork butt with as much Kosher salt that will stick to surface. Gently pat the salt onto the meat with hand, but do not force more salt than will naturally stick.

Cover surface with as much Rub with Love Steak Rub that will stick on surface. It is really hard to over-do Rub with Love, so be liberal. If a stronger flavor is desired, wait about 20-30 minutes after salting to apply Rub. The salt will draw out moister, allowing more rub to stick.

Grill Preparation

Make sure all ash from previous cooks is removed. I typically give the Egg a moderate cleaning all around before starting the cook. Open top and bottom vents fully. Fill firebox with high-quality lump charcoal. Light charcoal with typical methods. Allow most of the charcoal to ignite, then close lid and reduce top and bottom vents to nearly closed, 1/2-1/4″. Periodically “burp” grill to let out heat. Target temperature is 250°F. Once grill is nearing temp, place soaked Hickory chunk on coals. Install Plate Setter legs up, placing grate on Plate Setter legs. I wrap my Plate Setter in foil to keep it clean; the butt drips a lot. It typically takes me 30-45 minutes to prep, light, and get grill to target temp.

The Cook

Once the grill has stabilized at 250°F for about 10 minutes, place meat on grill, fat up. The BGE is exceptional at maintaining temperature. Very small adjustments are needed to correct temperature trends. Remember, it takes a few minutes for vent adjustments to change the temperature. It’s more about looking at trends than the exact temps. I typically make adjustments about 1/8-1/4″ at a time, and wait 5 minutes for temps to change. Again, look for trends, not temps. Check grill temperature every 30-60 minutes. About 4 hours in, flip the butt using 2 large spatulas. After flipping, start checking temperature of meat. At 4-5 hour mark, meat should be nearing stall temperatures of ~165°F. During the stall, the meat will stay around 165°F for 1-2 hours. Target internal temperature is 195°F – 205°F. It is likely there will be a 10-15°F variance in different areas of the meat. Try to get every part to a minimum of 190°F, but don’t let any part get over 225°F.

When all parts of meat have reached target temp, remove meat from grill and allow it to rest for 1 hour. After the meat has cooled, pull apart by hand or with fork. Discard large hunks of fat; there should not be many. Optionally, chop meat with large knife after pulling. Mixing the outside parts of the meat with the inside sections will distribute the seasoning and flavor throughout the final product. Meat will keep 5-7 days refrigerated.