Fresh Homemade Cranberry Sauce

What You Need:

  • 1 c. sugar (or less if you don’t want it super sweet, start with 1/2 c. and add more from there)
  • 1 c. water
  • 1 (12-oz.) package fresh cranberries
  • 2 tsp. orange zest
  • Kosher salt

What To Do:

  • In a small saucepan over low heat, combine sugar and water until sugar dissolves.
  • Add cranberries and cook until they burst,  about 10 minutes.
  • Stir in orange zest and a pinch of salt.
  • Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.

That’s it!!  Super simple and extremely delicious!

***This amazing recipe is courtesy of Delish.com.

Posted on October 31, 2019 at 6:56 am
Denise Hallerbach | Category: Favorite Recipes | Tagged ,

Cornish Game Hens with Mushroom Gravy

What You Need:

  • Ideally, an air fryer (minimum 5 qt. capacity)
  • 2 Cornish game hens, defrosted
  • 1 tsp fresh sage (chopped)
  • 1 tsp fresh rosemary (chopped)
  • 1 tsp fresh thyme (chopped)
  • Lawry’s seasoning salt
  • black pepper, freshly ground
  • juice from 1 large lemon
  • 4 oz. Baby Bella mushrooms, sliced
  • 4 cloves garlic, chopped
  • 2 c chicken broth (best to use 2 c water with 2 tsp Better Than Bouillon Concentrated Chicken Stock)
  • ~1 tsp Italian seasoning
  • Wondra (flour-based thickener)
  • salt & pepper to taste
  • white rice (cooked)

What To D0:

  • Rinse and pat dry the hens.  Rub with sage, rosemary and thyme, dust with Lawry’s seasoning salt, and a liberal amount of fresh ground pepper; Place side-by-side in air fryer.
  • Cook hens for 15 minutes at 400 degrees F.
  • Drizzle hens with juice from about 1/4 lemon and transfer drippings from the catch basket to a small-medium sauce pan.
  • Flip hens over to cook for additional 15 min.  During last 3 minutes of cooking, drizzle with juice from another 1/4 of the lemon.  Hens are finished cooking when skin is crispy and drippings are not pink (internal temp should ultimately reach 165 degrees F).
  • Remove hens from air fryer and cover with foil for about 5-10 minutes before cutting in half or quarters to serve.
  • FOR THE GRAVY (Can be prepped while hens are cooking):  Sauté sliced mushrooms in olive oil over medium heat for about 5 minutes; Add chopped garlic to mushrooms and sauté about 1-2 minutes more.
  • Transfer garlic and mushrooms to sauce pan with drippings from catch basket of air fryer; Add 2 cups of chicken broth, juice from the remaining 1/2 of the lemon and Italian seasoning; Whisk in Wondra a little at a time while at a rolling boil until desired gravy thickness is achieved; Season with salt and pepper (if needed) to taste.
  • Serve Cornish game hens with white rice and spoon gravy over it all.  Enjoy!
Posted on October 10, 2019 at 3:28 am
Denise Hallerbach | Category: Favorite Recipes | Tagged ,

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 | Category: 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 | Category: 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 | Category: 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 | Category: 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 | Category: 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 | Category: 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 | Category: 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 | Category: Favorite Recipes | Tagged