Favorite Recipes September 1, 2022

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 November 20, 2020

Swedish Green Mashed Potatoes

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:

  1. Peel and cut the potatoes into 1 to 1.5 inch pieces, boil in salted water until soft, and drain.
  2. Combine sour cream, butter and all dry ingredients and add to potatoes with hand mixer or potato masher until light and fluffy.
  3. Add green onions and spinach to sour cream mixture.
  4. Fill in well-greased casserole dish and let sit to come to room temperature.
  5. 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 January 21, 2020

Coconut-Miso Salmon Curry

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:

  1. 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.
  2. 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.
  3. 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!

Favorite Recipes October 31, 2019

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.

Favorite Recipes October 10, 2019

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!
Favorite Recipes September 9, 2019

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.
Favorite Recipes August 6, 2019

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.
Favorite Recipes July 10, 2019

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.

Favorite Recipes June 20, 2019

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!!
Favorite Recipes May 28, 2019

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.