Peruvian Roasted Chicken with Green Sauce:
Ingredients:
Chicken:
4 lb. whole fryer chicken
2 lemons
1 lime
1/2 red onion, sliced
1 1/2 tbsp. good olive oil
1 tbsp. garam masala
1 tsp. cumin
1 tbsp. smoked paprika
1/2 tsp. oregano
2 tsp. kosher salt
Green Sauce:
1 cup cilantro, chopped
1 jalepeno, seeded and chopped
1 garlic clove, minced
juice and zest of 1 lime
pinch of salt
pinch of cayenne
1/2 cup mayonnaise
Instructions:
Preheat oven to 400F.
Start by making your rub. In a small bowl, mix the olive oil, garam masala, cumin, smoked paprika, oregano, salt, cayenne, and juice of 1 lemon. Stir until well combined and paste-like.
Now it's time to butcher your chicken. Don't be afraid! You can do this! This is called spatchcocking. Start with your chicken breast side down. With either poultry shears or some very sharp scissors, cut down both sides of the chicken's backbone, cutting through the small ribs as you go, and completely remove the backbone. Next, flip your chicken over and spread it flat. Place both hands, one on top of the other, on the chicken's breastbone. Press hard until to feel and hear the breastbone crack. This allows for the chicken to lay as flat as possible.
Next, with your hands, carefully separate the skin from the breast and the thighs. Carefully, without tearing the skin, rub your paste under the skin, covering the chicken well. Brush chicken with olive oil and sprinkle with kosher salt.
In a large cast iron skillet, place lemon slices, lime slices and red onion slices. Lightly toss in olive oil and spread evenly. Place spatchcocked chicken in skillet, skin up, and place into oven. Baste with juices every 15 minutes for about an hour, or until juices run clear and chicken has reached an internal temperature of 165F. At this point, if your skin hasn't gotten to desired crispiness, broil for 2-3 minutes.
While chicken is roasting, go ahead and place all green sauce ingredients into your food processor, except for the mayonnaise. Blend all ingredients well. Add mayonnaise and pulse until smooth.
I serve this meal with a green salad with radishes, green onions and boiled eggs. Butcher your chicken, serve with green sauce and enjoy!
Chicken Noodle Soup with Homemade Noodles:
Ingredients:
For Mrs. Sarah's Pasta Dough:
3 cups sifted all-purpose flour
6 large eggs
1 tsp. kosher salt
1 tsp. olive oil
For the soup:
4 tbsp. unsalted butter
1 vidalia onion, diced
4 carrots, peeled and diced
4 celery stalks, diced
2 cloves garlic, minced
3 bay leaves
1 tsp. kosher salt
3 split chicken breasts (1.5 lb. approx.)
1 cup dry white wine
1/4 cup dry sherry
10 cups chicken stock
Directions:
Frist, make your pasta dough. In a large bowl, sift your flour. Using a spatula (or your hands) make a well in the middle of the flour. Crack your eggs into the bow, then add your olive oil and salt. Using a fork, beat the eggs within the center of the well. Slowly and gradually bring flour in from the sides, always keeping the dough as one, rather than allowing it to break into clumps. Once your dough gets too thick to mix with a fork, coat your hands in flour and begin to mix by hand by folding and pressing flour into dough. Remove dough from bowl and knead on a floured board for five minutes. Next cover the dough ball with your mixing bowl and let sit for 15 minutes. Remove bowl and knead for 1 additional minute, until firm. Roll into pasta.
For soup, start by heating 4 tbsp. butter in a large pot. Dice your veggies and saute until tender. Add bay leaves, salt and chicken breasts. Cover with chicken broth and bring to a boil. Once boiling, reduce to a simmer and cover until chicken is cooked through, about 20 minutes. Once cooked through, remove chicken, pull from the bone and return pulled chicken to pot. Add the white wine and sherry and return to a simmer.
On a floured surface, divide pasta dough into quarters. You will only use 2 quarters, so go ahead and put half the dough in a ziplock bag and store in the fridge. It will last up to 3 days.
Roll your pasta dough out as thin as you possibly can. Then, slice into long skinny strips, as if it were linguine. Then, cut crosswise into aprroximately 4" long pieces. This is how I like it, only because I don't love spinning noodles around my spoon. If you prefer longer noodles, cut them any way you please.
After each batch, place on a plate with plenty of flour tossed in them to prevent sticking. The noodles will expand a bit, so don't panic over that.
Bring your soup to a rolling boil and gently shake the flour from the homemade noodles and add them little by little. Stir after each addition to prevent clumping.
Once all noodles are added, the broth will begin to thicken from the flour. Return to a simmer and cook for about 15 minutes or until noodles are tender.
Enjoy!
Beef & Veggie Stir Fry:
Ingredients:
1 lb. sirloin tip side steak, thin sliced
3 tbsp. cornstarch
7 tbsp. soy sauce, divided
2 tbsp. dry sherry
4 tsp. sugar
2 tsp. red wine vinegar
1/4 cup vegetable oil
1/2 tsp. crushed red pepper
4 green onions
1/2 tsp. ground ginger
2 cups broccoli, chopped
8 oz. fresh sugar snap peas
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup cocktail peanuts
Directions:
In a small bowl, combine your cornstarch with 3 tbsp. of soy sauce and set aside.
Slice beef into 1/2-3/4" wide slices and place into a gallon ziplock bag. Pour cornstarch and soy mixture over your beef and stir to coat. Place in refrigerator to chill.
In another bowl, combine 4 tbsp. soy sauce, sherry, sugar and red wine vinegar. Combine and set aside.
In a large non-stick skillet, heat vegetable oil. When hot, add red chili flakes and cook until black. Next, add your beef and sauté over high heat until cooked through. Remove beef to a plate.
In remaining oil, sauté scallions and ground ginger for about a minute, until wilted and fragrant. Add soy, sherry, sugar and vinegar mixture and stir until toasted ginger is mixed in evenly.
Return beef to skillet and add fresh veggies. Saute until veggies are tender, but still hold a crunch. Add toasted peanuts and serve with brown rice or cauliflower rice.
Enjoy!
Shakshuka Dinner:
Ingredients:
4 tbsp. olive oil
1 Vidalia onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tsp. garam masala
1 tsp. smoked paprika
1 pinch cayenne
1 28 oz. can whole tomatoes with juice, chopped
1 14 oz. can tomatoes diced with juice
1 tsp. kosher salt
1 tsp. fresh ground black pepper
8 ounces feta cheese, crumbled
6 eggs
Fresh cilantro to garnish
Directions:
In a large cast iron skillet, heat olive oil. Add chopped onion, garlic and bell pepper. Saute until very soft. Add spices and combine well. Add whole tomatoes. With a fork and knife, chop roughly in the skillet. Add can of diced tomatoes. Season with salt and pepper. Bring to a simmer and let tomatoes thicken a bit.
Add crumbled feta and bring to simmer and combine.
Remove skillet from heat and carefully crack six eggs over tomato sauce. Place in 375 degree oven and let the eggs cook for 10-15 minutes until whites are cooked through and yolks are runny. Once you remove from oven, immediately crack yolks before they harden. Serve with homemade bread and enjoy!
Peanut Butter Energy Balls
Ingredients:
1 1/2 cup creamy peanut butter
1/2 cup honey
1 stevia packet
1 tsp. pure vanilla extract
1/2 cup semi-sweet chocolate chips, roughly chopped
1 1/2 cup oats
1 1/2 cup rice krispies
1/4 cup chia seeds
1/4 cup flax seeds
Directions:
Combine all ingredients in a large bowl and combine well until all dry ingredients are well coated.
Cover with plastic wrap and chill in fridge for 30 minutes.
Remove plastic wrap and roll into 2 inch balls- I use a small ice cream scoop for ease!
Place in airtight container and keep refrigerated.
Enjoy!
Chicken Tortellini Soup
Ingredients:
2 tbsp. coconut oil
1 Vidalia onion, diced
2 cloves garlic, minced
1 red, 1 yellow, 1 orange bell pepper, diced
1 cup carrots, diced
1 cup mushrooms, diced
2 bone-in chicken breasts (about 1.5 lbs)
1 tsp. kosher salt
Freshly ground black pepper
2 bay leaves
6 cups chicken broth
1 package cheese tortellini
2 cups whole milk
2 cups spinach, chopped
Directions:
In a large pot over medium heat, heat coconut oil. Add onion, garlic, bell pepper, carrots and mushrooms. A1 tsp. kosher salt and 2 bay leaves, then sauté until softened.
Place chicken breasts on top of vegetables and sprinkle with freshly ground black pepper. Cover with 6 cups of chicken broth. Bring to a boil. Once broth is boiling, cover and reduce heat to a simmer. Simmer until chicken is cooked through, about 20 minutes.
Remove chicken to cutting board and pull the meat into shreds using two forks. Return the shredded chicken to the broth and add cheese tortellini.
Bring soup to a boil, then cover and reduce to a simmer, cooking tortellini until they begin to burst. This will feel like you are overcooking them, but allowing them to burst is key, because the cheese inside will be the main thing to flavor your broth. Once they have begun to burst, remove from heat and let stand for about an hour.
Add 2 cups of milk and bring soup back to a simmer. When you are ready to serve, add two cups of chopped spinach. Once the spinach has wilted, you are ready to serve!
Enjoy!
Turkey Lettuce Wraps
Ingredients:
1 lb. lean ground turkey
1 cup extra-firm tofu, diced
2 tbsp. coconut oil
1 tbsp. fresh ginger, grated
2 cloves garlic, minced
1 cup water chestnuts, chopped
1/4 toasted peanuts, chopped
1/4 cup green onions, chopped
1 cup white mushrooms, chopped
2 tbsp. fresh basil, julienned
1 egg, hard scrambled and chopped
1 tbsp. honey
1 head Bibb lettuce
Sauce:
3 tbsp. hoisin sauce
2 tbsp. soy sauce ( I prefer the low-sodium)
1 1/2 tbsp. rice vinegar
1/2 tsp. red chili paste
1/4 tsp. kosher salt
Instructions:
Dice 1 cup extra-firm tofu. In a medium non-stick pan, heat 1 tbsp. coconut oil, 3 tbsp. teriyaki sauce, a dash of cinnamon and a dash of curry powder. Add tofu and sauté until browned. Make sure not to overcook or your tofu will get dry and chewy.
In large skillet, heat coconut oil and add garlic and ginger. Heat until oil is fragrant, then add turkey and sauté until browned. Add peanuts, green onion, water chestnuts, mushrooms, basil and egg.
Combine ingredients for sauce and pour over turkey mixture. Coat turkey with sauce and heat through. Sprinkle with kosher salt and drizzle with honey. Continue to cook over low heat.
Serve with Bibb lettuce leaves and enjoy!
1 stick butter
3/4 cup light brown sugar
2 Pillsbury ready made pie crusts (1 box)
3-5 cups Braeburn apples, sliced
3/4 cup granulated sugar
cinnamon and allspice to taste & any other you like, mixed in with granulated sugar
Directions:
Preheat oven to 350 degrees F.
Melt butter in skillet with brown sugar until syrupy.
Mix apples with granulated sugar mixture in a large mixing bowl.
Arrange apples over 1st pie crust.
Layer 2nd pie crust on top of apples and poke holes in crust with a fork.
Dot with butter and sprinkle with more granulated sugar mixture (You may have to make a little bit more).
Bake at 350 degrees F for at least 45 minutes or until golden and bubbly.
Millie's Notes:
"Mine always flows over so I put a large pan under my skillet to prevent burnt junk in my oven."
Mississippi County Spanish Delight:
Ingredients:
1 12 oz. bag NO YOLKS broad egg noodles
1 6 oz. can Hunt's tomato paste
1 can creamed corn
1 yellow onion, finely chopped
1/2 green bell pepper, finely chopped
1 cup mushrooms, finely chopped
1 tsp. chili powder
Salt & pepper to taste
1 cup sharp cheddar cheese, shredded
Directions:
Preheat oven to 350 degrees F.
In a saute pan, brown the ground beef. Add finely chopped onion, bell pepper, mushrooms, and chili powder. Cook until vegetables are tender.
In large pot, boil egg noodles until just before al dente. This is because they will continue to cook in the oven. Drain noodles and place them in a 2 quart Pyrex dish.
To the meat mixture, add creamed corn and 1/2 can of tomato paste. Stir until well combined. Add meat mixture to noodles, add salt & pepper to taste, and stir until well combined. Top with shredded cheddar.
Place in the oven, uncovered, and bake for about 30 minutes, or until bubbly and the top begins to brown. Remove from oven, let cool for 5-10 minutes, and serve warm.
Chocolate Buttercream Cake:
Ingredients:
3 1/2 cups all-purpose flour
2 cups Ghirardelli Ground Chocolate
1 tbsp. baking soda
1/2 tsp. salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar, packed
4 extra-large eggs, at room temperature
4 tsp. vanilla extract
2 cups buttermilk, at room temperature
1 cup sour cream, at room temperature
1/4 cup brewed coffee, at room temperature
Directions:
Preheat oven to 350 degrees F
Butter one 4X3" cake pan, one 6X3" cake pan, and one 8X3" cake pan. Line the bottoms with parchment paper. To do this, I place my pans on the parchment, trace the edge with a pencil and cut them out so that the parchment fits perfectly in the pan. Next, butter the parchment. Flour the pans, by sprinkling all-purpose flour and lightly tapping them to make sure all of the butter has a thin layer of flour over it. Make sure to dump out any excess flour.
In a medium bowl, sift together the flour, ground chocolate, salt and baking soda.
In the bowl of an electric mixer with a paddle attachment, cream the butter, granulated sugar and light brown sugar on high speed for about 5 minutes until the mixture is light.
Scrape down the sides of the bowl and add the eggs and vanilla. Mix well.
In another medium bowl, whisk together your buttermilk, sour cream and coffee. It is essential that the coffee is at room temperature or it will curdle the milk.
On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Scrape down the sides to make sure there is no excess flour around the top.
Divide the batter between the three pans and smooth over the tops with your spatula.
Bake on the middle rack of the oven as follows:
4" pan: 45-50 minutes, or until a toothpick comes out clean
6" pan: 70-75 minutes, or until a toothpick comes out clean
8" pan: 85-90 minutes, or until a toothpick comes out clean
All ovens are different, so keep a close eye on your cakes and check them with a toothpick frequently.
Cool the cakes in the pans for 10 minutes each and then transfer from pans to cooling racks to finish cooling.
Place the largest cake on a serving plate and ice with chocolate buttercream frosting. Center the 6" cake on top of the 8" cake and frost. Repeat with the 4" cake. Spread any extra chocolate buttercream over the cake evenly.
Chocolate Buttercream Frosting
Ingredients:
28 oz. semi-sweet chocolate morsels
3/4 cups egg-whites (the whites of about 4-5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 tsp. cream of tartar
3/4 tsp. salt
1 1/2 lbs. unsalted butter, at room temperature
3 tsp. vanilla extract
3 tsp. instant espresso powder, dissolved in 1 1/2 tsp. water
3 (or 4) tbsp. dark rum
Directions:
Pour chocolate morsels into a heat-proof bowl over a pot of simmering water over the stove. Stir until melted and set aside to cool to room temperature. DO NOT FORGET TO SET IT ASIDE TO COOL! IT WILL MELT YOUR BUTTERCREAM IF YOU MIX IT IN HOT!
Mix egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer with a whisk attachment. Whisk on high for 5 minutes or until the meringue holds a stiff peak.
Add the butter, 1 tbsp. at a time, while beating at a medium speed. Scrape down the sides of the bowl.
Add the melted chocolate AT ROOM TEMPERATURE, espresso, vanilla and rum and mix until chocolate is fully incorporated (about 1 minute). If your buttercream seems too soft, let it cool and beat it again.
Wassail:
Ingredients:
64 oz. orange juice
32. oz. pineapple juice
32 oz. apple juice
16 oz. cranberry juice
3 tablespoons lemon juice
4 cinnamon sticks
4 orange slices stuck with cloves
Directions:
Combine all ingredients in large stock pot.
Bring to steady boil then reduce heat to warm.
Serve hot.
For a little night time toddy, add a little shot of bourbon!
Mama's Chili:
Ingredients:
4 lbs. ground beef
2 cans light red kidney beans
2 cans dark red kidney beans
2 cans corn
1 bag frozen onions/peppers mix
4 packets McCormick's mild chili seasoning
water
2 cups light basmati rice
Directions:
In large pot, brown ground beef
Add frozen onions/peppers mix and sautee with meat until fully thawed
Add McCormick's mild chili seasoning and mix well
Add kidney beans and corn
Fill the rest of the pot with water
Bring to a steady boil, reduce heat and let simmer for 30 minutes
Add rice 30 minutes before serving
Add water as needed (rice may over-thicken your soup)
Serve topped with chedder cheese and sour cream
(Mama substitutes the sour cream with mayonnaise- freaks me out a little, but everyone else loves it)
Suggie's Broccoli Cornbread:
Ingredients:
1.5 sticks of butter
4 eggs
2 packs Jiffy Cornbread Mix
1 10 oz. package of frozen chopped broccoli
4 oz. mozzerella cheese
8 oz. cottage cheese
1 small onion chopped
Directions:
Preheat oven to 350 degrees.
In large mixing bowl, combine butter, eggs, mozzerella cheese, cottage cheese and chopped onion.
Microwave frozen broccoli for 5 minutes.
Drain broccoli and add to other ingredients.
With mixer on low, slowly add both packages of Jiffy Cornbread Mix.
Mix until fully combined.
Pour mixture into greased 9X13 inch baking dish.
Bake for 30-45 until top is lightly browned.
Nana's Baby-Back Ribs:
Ingredients:
2 slabs of baby-back ribs- I always remember Nana getting teency-tiny ones and they always seem better that way
Extra Virgin Olive Oil
Salt
Fresh-cracked Pepper
A few splashes of Dixie Pig sauce- Any thin, liquidy vinegar sauce will do
Instructions:
Preheat oven to 350 degrees.
Place slabs on cookie sheets with raised edges
Drizzle with olive oil
Sprinke salt and fresh cracked pepper
Splash with spicy vinegar sauce
Rub to cover entire slab
Place in oven and bake for 3 hours or until cooked through, basting every 30 minutes.
Guy's Slaw:
Ingredients:
1 head of cabbage
½ yellow onion
Salt and fresh cracked pepper
Garlic salt
Oregano
1 tbsp. Dijon Mustard
Hellmann’s Mayonnaise
Directions:
Chop cabbage into small squares about the size of a key on a keyboard.
Add enough mayonnaise to coat the cabbage (about 1 cup give or take a little)
Roughly dice onion and combine with cabbage
Add mustard and combine- be careful not to get too much mustard in there. I have before and it completely ruins it
Add salt, pepper, garlic salt, and oregano to taste
Chill and serve! Enjoy!
Creamed Corn:
Ingredients:
6 ears of corn
1 pint whole milk
Butter
2 tsp. corn starch
Instructions:
Note: None of these measurements are exact. I do not use a recipe when making this dish and so I am generally just guessing on these. You will need to add as you go- it is really different every time.
Slice the corn from the cob in 2 layers in order to release the liquid from inside the kernels. To make slicing easier, place a small bowl upside down inside of the large bowl and balance each ear on top to slice.
Melt butter in pan over medium heat and add corn
Cook down for 5-10 minutes before adding 1 cup whole milk
Add salt and pepper to taste
Cook down, simmering over medium heat, before adding ½ cup more of whole milk
Let simmer for a couple of minutes
Add corn starch and stir to thicken
At this point, you will need to taste test and adjust as needed. Add more salt or pepper if you need, add more milk if it’s too thick, or more corn starch if it’s still too thin.
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