Smokey Cauliflower

What You Need:

  • An air fryer or a conventional oven
  • 1 head of cauliflower (preferably organic)
  • High temperature cooking oil (recommend peanut oil or grape seed oil)
  • 4-5 cloves garlic, chopped finely
  • smoked paprika
  • salt, pepper to taste

What To Do:

  • If cooking in conventional oven, preheat to 400 degrees F.
  • Pull apart cauliflower and cut pieces into halves or quarters to make as uniform in size as possible.
  • Wash in water and pat dry with paper towel.
  • Place cauliflower in large bowl, drizzle a little oil over the cauliflower, sprinkle over with garlic, dust with smoked paprika and add a generous amount of salt and pepper to taste; Toss all ingredients to coat well.
  • Place cauliflower on lightly greased cookie sheet or in air fryer basket.
  • Cook in oven for 25-30 min (or until golden and desired tenderness) OR cook in the air fryer at 400 degrees for 15 (or until golden and desired tenderness).
  • Taste before serving and add salt if needed.

Posted on September 9, 2019 at 10:02 pm
Denise Hallerbach | Posted in Favorite Recipes | Tagged ,

Lemon, Cucumber & Mint Infused Water

What You Need:

  • Filtered Water
  • 1 unwaxed Lemon
  • Cucumber
  • Mint
  • Ice

What You Do:

  • Thinly slice lemon and cucumber and place it in glass.
  • Tear off desired amount of mint leaves with your fingers and add them to the glass.
  • Fill with filtered water and ice.
  • Stir and enjoy.

Posted on August 6, 2019 at 5:57 pm
Denise Hallerbach | Posted in Favorite Recipes | Tagged , ,

Grilled Corn with Cilantro-Lime Butter

What You Need:

  • 1/2 c. unsalted butter, at room temperature
  • 1/4 c. chopped fresh cilantro leaves
  • 3 cloves garlic, pressed
  • zest of 1 lime
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ears corn
  • 1 Tbsp vegetable oil
  • 1 lime, cut into wedges

What To Do:

  1. In a medium bowl, combine butter, cilantro, garlic, lime zest and paprika; season with salt and pepper, to taste. Set aside.
  2. Preheat grill to medium heat. Peel back outer husks, leaving them attached at the base of the ear; do not remove inner husks. Remove and discard silks; rinse corn and pat dry using paper towels.
  3. Brush corn with canola oil; season with salt and pepper, to taste. Add corn to grill; cover and cook, turning occasionally, until husks are slightly charred and corn is tender, about 12-15 minutes.*
  4. Peel down husks and spread with butter mixture.
  5. Serve immediately with lime wedges.

*** Credit to DamnDelicious.net for the bulk of this mouthwatering recipe.


Posted on July 10, 2019 at 6:51 pm
Denise Hallerbach | Posted in Favorite Recipes | Tagged ,

Mediterranean Herb Garden Pasta

What You Need:

  • 12 oz. linguini or spaghetti, cooked in salted water and boiled until al dente, drained
  • 3 Tbsp fruity olive oil
  • 3 Tbsp unsalted butter, room temperature
  • 2-3 large cloves garlic, finely chopped
  • zest of one medium lemon, grated or finely chopped
  • 1/4 tsp crushed red pepper
  • ~10 oz cherry tomatoes or grape tomatoes, halved and seeded
  • salt and freshly ground pepper, to taste
  • 1 c fresh basil leaves, coarsely chopped
  • 1 c fresh Italian parsley, coarsely chopped
  • 1/3 c fresh mint leaves, coarsely chopped
  • 1/4 cup chives, chopped
  • 1 tsp lemon thyme or regular thyme leaves, chopped
  • 1/4 cup pitted kalamata olives, halved
  • marinated artichoke hearts, halved or quartered, to taste
  • crumbled feta cheese, to taste

What To Do:

  • Combine olive oil, butter, garlic, lemon zest, crushed red pepper, tomatoes, salt and pepper in a heatproof bowl the pasta will be tossed in.  While bringing the salted pasta water to a boil in a large pot, place bowl over the pot to warm up the ingredients and melt the butter.  Once the water reaches a boil, set the bowl aside.
  • Cook pasta according to directions until al dente.  Drain pasta well and immediately add to sauce in the bowl.  Sprinkle with basil, parsley, mint, chives and thyme and toss.
  • Add & toss in olives, artichoke hearts and feta cheese.  Add salt and pepper to taste, if needed.  ENJOY!!

Posted on June 20, 2019 at 4:42 am
Denise Hallerbach | Posted in Favorite Recipes | Tagged , ,

Chicken Enchiladas in Sour Cream Verde Sauce w/ Asparagus

Chicken Enchiladas in Sour Cream Verde Sauce w/ Asparagus

What You Need:

  • ~3 lb boneless, skinless chicken thighs
  • salt
  • 2-3 lb asparagus, cut into bite-size pieces
  • 1/3 cup yellow or white onion, chopped
  • 1 Tbsp. olive oil
  • 2.5 oz can black olives, chopped
  • 3-4 cups Monterey Jack cheese, shredded
  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups chicken broth (used from cooking the chicken)
  • 1 cup sour cream
  • 3/4 cup salsa verde (green salsa)
  • 1 dozen flour tortillas (I recommend using Guerrero’s Soft Taco Flour Tortillas)
  • a sprinkling of Parmesan cheese
  • 1/4 cup fresh cilantro. chopped
  • 2 9×13 baking dishes

What To Do:

  • Cover chicken in large stock pot with salted water (about 3-4 Tbsp); Bring to a boil, then lower heat to medium and cook for about 25 min; Place chicken on cutting board to cool.
  • While chicken is cooking, place asparagus in a skillet, barely cover with water, sprinkle with salt, and bring to low boil;  Cook asparagus until al dente;  Drain asparagus and place in a large mixing bowl;  Set aside.
  • Sauté onion in skillet with 1 Tbsp olive oil over medium heat until softened; Add to mixing bowl with asparagus.
  • Shred chicken and place in mixing bowl with asparagus and onions; add olives and about 2 cups of cheese and mix all ingredients together.
  • In medium saucepan, melt butter over medium heat; blend in flour with a wooden spoon; Add chicken broth (reserved from cooking chicken), whisking constantly until thick and bubbly; Add sour cream and green salsa and heat all.
  • Preheat oven 350 deg F; wipe bottom and sides of baking dishes with olive oil.
  • One tortilla at a time placed in the baking dish, place a generous amount of chicken mixture in the center of the tortilla and spread evenly throughout; drizzle about 3-4 Tbsp sauce inside the enchilada, roll up;  Line up the next tortilla and repeat until all of mixture is used up.
  • Evenly pour sauce over the top of all enchiladas;  Sprinkle with Jack cheese, and then with a dusting of Parmesan cheese.
  • Bake at 350 degrees F for 25 min or until top turns slightly brown.
  • Sprinkle with fresh cilantro and serve.

Posted on May 28, 2019 at 4:43 am
Denise Hallerbach | Posted in Favorite Recipes | Tagged

Chicken Marsala w/ Pasta

Chicken Marsala w/ Pasta

What You Need:

  • 1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
  • 3 tablespoons all-purpose flour
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 (8-oz) package pre-sliced bella or button mushrooms
  • 2-3 cloves garlic, minced
  • 2/3 cup chicken broth
  • 2/3 cup dry Marsala wine
  • 2/3 cup heavy cream (or less depending on how creamy you want it)
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley, for serving (optional) 
  • Cooked pasta of your choice (I like egg noodles, personally)

What To Do:

  • Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag.  Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly.  Set aside.
  • Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning.  Nonstick will work too, but you won’t get that nice golden color on the chicken.)  Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total.  Transfer the chicken to a plate and set aside.
  • Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.  Add garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more.  Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
  • Note: If your chicken breasts are large, it’s best to first cut them horizontally to form four flat fillets, then pound them to an even 1/4-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically;  the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!)
  • Serve over buttered pasta of your choice and enjoy!

Posted on March 7, 2019 at 5:21 am
Denise Hallerbach | Posted in Favorite Recipes | Tagged

Italian Lentil Soup

Italian Lentil Soup

What you need:

  • 2 Tbsp butter
  • 1 large white onion, diced
  • 4 celery stalks, diced
  • 3 carrots, diced
  • 4 large garlic cloves, chopped
  • 4 small zucchini, diced
  • 6 large tomatoes, diced
  • 2 tsp dry oregano
  • 1 cup red wine
  • 6 cups beef broth
  • 12 oz lentil beans
  • 2 cups fresh kale, coarsely ripped
  • salt/pepper (to taste)
  • 1 package sweet Italian sausage
  • Parmesan cheese, grated
  • fresh basil

What to do:

  • Sauté onion, celery and carrots over medium heat about 5 minutes.
  • Add garlic, zucchini, tomatoes, wine and oregano, reduced heat to low and simmer 20 minutes stirring occasionally.
  • Add beef broth, lentils, salt/pepper, bring to low boil for 30 min.
  • While soup is cooking, BBQ sausage thoroughly and cut into slices.  If unable to BBQ, steam sausage about 4 min on each side in a covered skillet in about 3/4  inch of water.  Remove sausages, slice lengthwise down the middle, place on a foil-lined broiling pan, place on second to highest rack position, and broil until fully cooked and browned… flip them and brown on other side, then cut into bite-sized pieces.
  • Add sausage to soup for about 30 min and cook until beans are not crunchy; And kale during the last 10 min.
  • Add water if soup becomes too thick and season with salt if necessary.
  • Serve with a dollop of sour cream and slices of fresh basil to taste.

Enjoy!


Posted on February 10, 2019 at 7:02 pm
Denise Hallerbach | Posted in Favorite Recipes | Tagged ,

Super Slaw

Super Slaw

What you need:

  • A mandolin slicer is helpful for thinly slicing the cabbage and peppers
  • 6 Tbsp rice vinegar
  • 6 Tbsp vegetable oil
  • 5 Tbsp creamy peanut butter
  • 3 Tbsp soy sauce
  • 3 Tbsp (packed) golden brown sugar
  • 2 Tbsp minced peeled fresh ginger
  • 1 1/2 Tbsp minced garlic
  • 5 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 2 large red or yellow bell peppers, cut into matchstick-size strips
  • 2 medium carrots, peeled, cut into matchstick-size strips
  • 8 large green onions, cut into matchstick-size strips
  • 1/2 cup chopped fresh cilantro

What to do:

  1. Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
  2. Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

**This delicious recipe was discovered at Epicurious.com.


Posted on January 27, 2019 at 6:56 pm
Denise Hallerbach | Posted in Favorite Recipes | Tagged

Savory Beef Stew

Savory Beef Stew

What You’ll Need:

  • about 3.5 hours total
  • Large Dutch Oven or Pot
  • 6-8 Tbsp olive oil
  • 3 lb beef chuck cut into 1 inch pieces
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 1/2 c flour
  • 1 tsp rosemary, finely chopped
  • 1 onion, coarsely chopped
  • 2 stalks celery, chopped
  • 2-3 carrots, peeled & cut into rounds
  • 1/4 c tomato paste
  • 3 cloves garlic, chopped
  • 1 14.5 oz can Italian Style stewed tomatoes
  • 6 cups beef broth
  • 1 cup red wine
  • 1 Tbsp Worcestershire sauce
  • 2 sprigs thyme
  • 2 bay leaves
  • 8 oz crimini mushrooms, halved or quartered depending on size
  • 3/4 lb baby potatoes, halved or quartered
  • 1 c frozen peas
  • Wondra for thickening, as needed
  • 1/4 c fresh parsley, chopped
  • Best accompanied by crusty French or Italian bread

What You’ll D0:

  • Heat 2 Tbsp olive oil in Dutch Oven or pot over medium-high heat.
  • Season beef pieces with salt and pepper; combine rosemary and flour in a large bowl; dredge beef pieces in flour and rosemary and place in approximately 1 lb. batches in heated oil, brown on all sides, transfer off heat to a covered bowl; add 2 Tbsp olive oil for each batch, and repeat until all beef is browned and transferred to covered bowl.
  • Add 2 Tbsp olive oil to pot and lower heat to medium/medium-low; sauté onion, celery and carrots about 7 min.
  • Push veggies off to one side of the pot; Place tomato paste and garlic on other side of pot, stir together and cook until garlic is fragrant and tomato paste has darkened, about 2 minutes.
  • Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, bay leaves and mushrooms.
  • Simmer ingredients for about 2.5 hours or until meat is very tender.
  • Add potatoes and cook until potatoes are cooked through, about 15-20 min.
  • Add peas for the last few minutes of cooking just to heat through.
  • Remove thyme sprigs and bay leaves.
  • Season with salt and pepper and thicken with Wondra as needed.
  • Sprinkle with fresh, chopped parsley to garnish and serve with crusty French or Italian bread and your favorite green salad.

Posted on January 27, 2019 at 6:45 pm
Denise Hallerbach | Posted in Favorite Recipes | Tagged

Classic Swiss Cheese Fondue

Classic Swiss Cheese Fondue

What You Need:

  • 1 garlic clove, halved
  • 1 pound Gruyère cheese, grated
  • 1/2 pound Emmentaler cheese or other Swiss cheese, grated
  • 1 cup dry white wine
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon juice
  • Crusty bread of your choice, cut into bite-size cubes

What To Do:

  1. Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.
  2. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
  3. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don’t overcook the fondue or it will get stringy.
  4. Serve at once.

** This recipe was sourced from www.foodandwine.com!


Posted on January 27, 2019 at 6:44 pm
Denise Hallerbach | Posted in Favorite Recipes | Tagged