Favorite Recipes • March 14, 2023

Chicken Enchiladas in Sour Cream & Verde Sauce w/ Asparagus

by Denise Hallerbach

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.

Favorite Recipes • September 29, 2022

Crab Cakes with Chipotle Sauce

by Denise Hallerbach

What You’ll Need:

Crab Cakes:
- 1 large egg
- 1/3 c mayonnaise
- 1/2 cup finely diced red bell pepper (about 1 small bell pepper)
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh parsley
- 1 tsp grated lemon zest plus 2 tablespoons fresh lemon juice
- 2 tsp Dijon mustard
- 2 tsp seafood seasoning, such as Old Bay OR 2 tsp Creole Seasoning
- Kosher salt and freshly ground black pepper
- 1 lb fresh lump or jumbo lump crabmeat, picked over for shells and cartilage
- 3/4 c. Panko breadcrumbs
- non-stick cooking spray, for the air-fryer basket and crab cakes
- lemon wedges for serving
- an air fryer 🙂

Chipotle Sauce
- 1/2 cup mayonnaise
- 1/4 c sour cream
- 2 chipotle chiles in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce
- 2 Tbsp chopped fresh chives
- 1 Tbsp chopped fresh parsley
- 1 tsp grated lemon zest plus 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground black pepper

What To Do:

For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and Panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the Panko to absorb more liquid and help bind the crab cakes together better.
For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)
Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.
Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 13 minutes. Serve warm with chipotle sauce and lemon wedges.

*Kudos to FoodNetwork.com for this AMAZINGLY delicious recipe!!

Favorite Recipes • September 1, 2022

Southern Peach Cobbler

by Denise Hallerbach

SOUTHERN PEACH COBBLER

What You’ll Need

9 fresh peaches (peeled, pitted and sliced in thin wedges)
1/4 c white sugar
1/4 c brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp fresh lemon juice
2 tsp corn starch
1 c all-purpose flour
1/8 c white sugar
1/8 c brown sugar
1 tsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, chilled & cut into small pieces
1/8-1/4 c hot water
mix together 3 Tbsp white sugar & 1 tsp ground cinnamon

What To Do:

– Preheat oven to 425 degrees Fahrenheit

– In large bowl, combine peaches, 1/4 c white sugar, 1/4 brown sugar, cinnamon, nutmeg, lemon juice and corn starch. Toss to coat evenly and pour into a 2-quart baking dish. Bake in pre-heated oven for 10 min.

– Meanwhile in a large bowl, combine flour, 1/8 c white sugar, 1/8 cup brown sugar, baking powder and salt. Blend in butter using your hands or pastry blender until mixture resembles coarse meal. Stir in water until just combined.

– Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle entire cobbler with sugar & cinnamon mixture. Bake until topping is golden, about 30 min. Enjoy!

(This recipe is courtesy of allrecipes.com and has been modified to use less sugar than the original recipe)

Favorite Recipes • March 21, 2022

Jalapeño Poppers

by Denise Hallerbach

What You’ll Need

jalapeño peppers (10-12)
~ 6 oz cream cheese (room temperature)
~ 1 cup cheddar cheese, finely grated and loosely packed (I like using white cheddar)
~ 1/2 cup feta cheese, crumbled
1 clove garlic, minced
1/8 cup chives, finely chopped
Salt/Pepper
Panko bread crumbs
Cooked bacon bits (optional)

What You’ll Do

Combine all ingredients in a medium mixing bowl.
Cut off stem of peppers and slice lengthwise into two identical halves. Remove seeds and white membrane to hollow out.
Preheat air fryer at 325 degrees F or conventional over at 425 degrees F.
Using a small spoon, stuff each pepper with about 1-2 Tbsp of cheese mixture (depends on the size of the pepper).
Arrange in the basket of the air fryer in one layer. Sprinkle bread crumbs over each popper.
Cook jalapeño poppers for about 15 min at 325 degrees F or in the conventional oven at 425 degrees F for 10 to 15 min, or until cheese is somewhat gooey and peppers are al dente.

** This fun appetizer was inspired by Diethood.com!! Kudos to Diethood!

Favorite Recipes • August 15, 2021

Vietnamese Noodle Salad with Pork

by Denise Hallerbach

What You’ll Need:

For the Pork:

1 lb. pork tenderloin
3 T. sugar
1 T. fish sauce
3 T. sesame oil, divided
1 T. soy sauce
2 tsp. ground black pepper
1 tsp. kosher salt
1 large clove garlic, minced

For the Sauce:

1-1/2 c. water
1/4 c. rice vinegar
1-1/2 T. fish sauce
3 T. sugar
1 medium garlic clove, minced
1/2 tsp. kosher salt
1 pinch crushed red pepper

For the Noodle Salad:

12 oz. thin white rice noodles (use very thin vermicelli)
4 to 6 c. sliced romaine or iceberg lettuce
1 to 2 large carrots, julienned
half of a large English cucumber, sliced into thin rounds
1 c. bean sprouts
1 bunch fresh cilantro (coarsely chop or tear, if desired)
1 bunch fresh mint (coarsely chop or tear, if desired)
fresh lime wedges

What You’ll Do:

for the pork: Place pork tenderloin in freezer to chill for 30 minutes. Remove from freezer and cut crosswise into very thin slices, about 1/8″ thick. Then cut each slice in half lengthwise. Place pork pieces in a wide shallow bowl or large zip-top baggie.
In a small bowl, stir together sugar, fish sauce, 1 tablespoon of the sesame oil, soy sauce, black pepper, salt, and garlic. Pour mixture over pork pieces and fold several times to ensure the marinade is thoroughly mixed in with the pork. Cover bowl and place in refrigerator to marinate for 1 hour. Meanwhile, prepare the sauce and noodles.
for the sauce: In a small saucepan over medium to medium-high heat, stir together all sauce ingredients. Once sugar and salt have dissolved, remove from heat to cool to room temperature.
for the noodle salad: Bring a large saucepan of water to a boil. Add rice noodles, stir, and turn off heat. Let noodles soften according to the package directions, then drain and rinse in cold water in a colander. Shake very well to remove water and leave sit in colander at room temperature.
Divide noodles amongst four low wide bowls or plates. Top each with lettuce, carrots, cucumber, bean sprouts, cilantro, mint, and lime.
Remove pork from refrigerator. Heat a large cast iron skillet over medium-high to high heat. When hot, add remaining 2 tablespoons of the sesame oil and swirl around the bottom of the skillet. When oil is shimmering, carefully add pork. Separate pork pieces to cover bottom of skillet. Let pork sit without stirring for about 1 minute, to caramelize. Fold and repeat until pork is cooked through, about 5 minutes. Total cook time will depend on how thin the pork is cut, etc.
Divide hot pork amongst each of the four bowls. Serve with sauce to pour over individual bowl.

** This delightful recipe is credited to AFarmGirlsDabbles.com! Check out the website for more details and tips!

Favorite Recipes • November 20, 2020

Swedish Green Mashed Potatoes

by Denise Hallerbach

What You’ll Need:

6 large russet potatoes
1 c. sour cream
1/4 lb. soft butter
1 tsp salt, or to taste
1 tsp pepper, or to taste
1 tsp sugar, or to taste
1 Tbsp dry dill
1 pkg. frozen, chopped spinach
4 green onions, chopped

What You’ll Do:

Peel and cut the potatoes into 1 to 1.5 inch pieces, boil in salted water until soft, and drain.
Combine sour cream, butter and all dry ingredients and add to potatoes with hand mixer or potato masher until light and fluffy.
Add green onions and spinach to sour cream mixture.
Fill in well-greased casserole dish and let sit to come to room temperature.
Bake at 350º F for 30 minutes or until piping hot!

*Can be made ahead and refrigerated overnight or frozen. Remember to bring to room temperature before baking.

Favorite Recipes • September 12, 2020

Gordon Ramsey’s Meatballs in Fragrant Coconut Broth

by Denise Hallerbach

What You’ll Need:

For the Meatballs

1 small onion, peeled and finely diced
2 garlic cloves, peeled and finely sliced
Olive oil, for frying
1 tsp dried chilli flakes
500 g (about 1 lb) ground beef
75 g fresh breadcrumbs
3–4 tbsp milk
Sea salt and freshly ground black pepper

For the Sauce

2 tsp coriander seeds
4 cardamom pods, lightly crushed
1 tsp ground turmeric
½ tsp ground cinnamon
1–2 tsp dried chili flakes, to taste
2 lemongrass stalks, trimmed, bashed and cut into batons
2 in piece of fresh root ginger, peeled and sliced
400 ml chicken stock
1 x 400 ml tin coconut milk
Zest and juice of 1 lime

On the Side

Jasmine rice cooked according to directions.

What You’ll Do:

First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly colored, adding the chili flakes after a minute or two.
Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well.
With wet hands, shape the mince mixture into balls about the size of a golf ball. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.
Brown the meatballs in a cleaned oiled pan for 4–5 minutes, turning frequently until nicely coloured on all sides.
Add the coriander seeds, cardamom, turmeric, cinnamon, chili flakes, lemongrass and ginger. Heat through, stirring, until aromatic, then add the stock and coconut milk and bring to a gentle simmer. Taste and adjust the seasoning as necessary.
Simmer for 8–12 minutes until the sauce is flavorful and thickened and the meatballs are cooked through.
Add the lime zest and juice and serve hot with a side of Jasmine rice.

This amazing recipe is perfectly paired with InterCoastal Vineyard’s incredible new 2019 Pinot Grigio, just released a few weeks ago. This new exciting wine is like no other Pinot Grigio I have ever tasted. Its subtle hint of citrus pops with every sip and compliments this meal so beautifully. This Pinot Grigio is not yet on InterCoastal’s website, but if you would like to order a few bottles (believe me, you will want AT LEAST a few) contact Rachele Spaletta (my fabulous sis) — rachele@intercoastalwine.com.

Favorite Recipes • August 18, 2020

Lemon-Basil Grilled Shrimp & Couscous

by Denise Hallerbach

What You Need:

1-1/2 cups uncooked pearl (Israeli) Couscous or Near East Couscous (Roasted Garlic & Olive Oil flavor)
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoons Dijon mustard
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup minced fresh basil, divided
1-2 tsp fresh thyme
2 pounds uncooked large shrimp, peeled and deveined
2 teaspoons grated lemon zest
feta cheese
kalamata olives, sliced lengthwise
capers

What To Do:

Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil and thyme. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing.
Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill shrimp, covered, over medium-high heat 2-3 minutes on each side or until shrimp turn pink.
Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
At the very end, mix in crumbled feta cheese and kalamata olives and capers to taste.
Drizzle with extra olive oil and lemon juice if desired.

Favorite Recipes • February 17, 2020

Beef Sirloin Pasta Portobello

by Denise Hallerbach

What You Need:

1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
8 ounces uncooked linguine or angel hair pasta
1 to 2 tablespoons olive oil
2 large cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
1/4 c. thinly sliced fresh basil thinly sliced fresh basil leaves
1/3 c. freshly grated Romano cheese

What To Do:

Cook pasta according to package directions; drain. Keep warm.
Meanwhile trim fat from beef Top Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
Place pasta on large deep platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.

** Credit for this delicious recipe comes thanks to BeefItsWhatsForDinner.com.

Favorite Recipes • January 21, 2020

Coconut-Miso Salmon Curry

by Denise Hallerbach

This amazing recipe comes from Cooking.NYTimes.com, yields 6 servings and takes about 25 minutes to prepare.

What you need:

3 Tbsp safflower or canola oil
1 med red onion, halved and sliced 1/2-inch thick (about 2 cups)
2 fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
2 lb. salmon fillet, skin removed, cut into 2-inch pieces
5 ounces baby spinach
1.5-2 Tbsp fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
1 jalapeño pepper, finely chopped (optional)
Sriracha sauce to taste (optional)

What to do:

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top. Salt and pepper to taste, and serve with jalapeño peppers and offer Sriracha sauce.

** Thank you Cooking.NYTimes.com for this awesome recipe and for the great photo!

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