Braised Red Cabbage

Cook time: 20 minutes
Serves: 6-8

Ingredients:

• 1 Tbs butter
• 1 red cabbage, sliced 1/4" thick
• salt & pepper
• 1/2 red onion, sliced
• 2 sweet apples, quartered and sliced thin
• 6 allspice berries, lightly crushed, wrapped in cheesecloth & tied
• 1/3 cup red wine
• 1/3 cup red wine vinegar
• 1/4 cup molasses or cane syrup

Directions:

1. Melt butter in a deep saute pan witha cover. Once the butters melted and the foams subsided, add the cabbage and stir to coat.
2. Add salt & pepper, to taste, red onion, apple and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm about 15 minutes.
3. Remove lid and deglaze with red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.
4. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat.
5. Cook 2 to 3 more minutes, remove allspice packet, season with salt & pepper, to taste.

~Recipe via Guy Fieri on foodnetwork.com

Pork Tenderloin with Mushrooms and Couscous

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large pork tenderloin (about 1 1/4 pounds), trimmed
• Kosher salt and freshly ground pepper
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 8 ounces cremini mushrooms, sliced
• 1/4 cup dry white wine
• 1 1/2 cups low-sodium chicken broth
• 2 sprigs fresh rosemary
• 1 tablespoon plus 1 teaspoon unsalted butter
• 1/2 cup chopped fresh parsley
• 1 cup Israeli couscous

Directions:

1. Heat the olive oil in a large pot or Dutch oven medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
2. Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145°, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

~Recipe from Food Network Magazine (October 2016)

Gnocchi with Bacon and Roasted Cauliflower

Ingredients:

• 1 medium head cauliflower (about 2 pounds), trimmed and cut into small florets
• 2 Tablespoons capers, drained
• 2 Tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 17.5-ounce package potato gnocchi
• 4 slices bacon
• 2 Tablespoons pine nuts or roughly chopped hazelnuts
• 2 cloves garlic, thinly sliced
• 2 Tablespoons roughly chopped fresh chives

Directions:

1. Preheat the oven to 450°F. Toss the cauliflower, capers and 1 Tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast, stirring halfway through, until the cauliflower is tender and lightly browned, 25 to 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
3. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate, reserving the dripping in the skillet. Add the gnocchi to the skillet and cook, stirring occasionally, until lightly browned and well coated, about 3 minutes.
4. Add the pine nuts and garlic to the skillet and cook, stirring, until pine nuts are lightly toasted and the garlic is softened, about 2 minutes. Stir in the roasted cauliflower, the remaining 1 tablespoon olive oil and 1/4 cup of the reserved cooking water, adding more cooking water as needed to loosen. Remove from the heat. Crumble the bacon and stir into the gnocchi along with the chives. Season with salt and pepper.

~Recipe from Food Network Magazine

Sweet and Sour Sauce

Ingredients:

• 1 cup pineapple juice
• 1/3 cup water
• 3 Tablespoons vinegar
• 1 Tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 Tablespoons cornstarch

Directions:

1. Combine all ingredients in a sauce pan.
2. Cook over medium heat until thick. stirring often.
3. Pour over chicken, meatballs, smoked sausage, veggies, etc.

~Recipe adapted from food.com

Chicken Pot Pie Ragu

Prep: 15 min
Cook: 35 min

Ingredients:

• 3 tbsp butter, divided
• 1/4 cup panko
• 2 small carrots, quartered lengthwise and sliced
• 2 leeks, white and light-green parts only, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tsp flour
• 1 cup heavy cream
• 3/4 cup chicken stock
• 1 lb. boneless, skinless chicken thighs, cut into 1/2-inch cubes
• 1/2 cup frozen peas
• 1 1/2 tsp. chopped fresh tarragon
• 12 oz. extra-wide egg noodles

Directions:

1. In a large skillet, melt 1 tbsp. butter over medium. Add the panko, season with salt and pepper and cook, stirring occasionally, until browned, about 3 minutes; transfer to a small bowl.
2. In the same skillet, melt the remaining 2 tbsp. butter over medium. Add the carrots, leeks and garlic; season. Cook over medium, stirring occasionally, until the vegetables start to soften., about 3 minutes. Add flour and stir until vegetables are coated, 2 minutes. Add the cream and stock and bring to a boil. Cook over medium heat, stirring occasionally, until the liquid is reduced by half, about 8 minutes.
3. Add the chicken, peas and 3/4 tsp tarragon. Cook the ragu over medium-low heat, stirring occasionally until the chicken is cooked through, about 8 minutes; season.
4. Meanwhile, in a large pot of boiling, salted water, cook the noodles to al delte; drain. Return to the pot and toss with the ragu; season. Divide the pasta among bowls and top with the toasted panko and remaining 3/4 tsp tarragon.

*I used a smaller amount of whole milk instead of heavy cream. 

*I also used a smaller amount of dried tarragon instead of fresh. When using dried herbs the flavor is stronger, so you'll want to use less. 

~Recipe adapted from Everyday with Rachael Ray; November 2016

Sweet Pork (Cafe Rio)

Ingredients:

• 3 pounds pork shoulder/butt
• 16 ounces Coca-Cola soda (not diet), divided
• 1/4 cup water
• 1 teaspoon garlic salt
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 (4 oz.) can diced green chilies
• 1 (10 oz.) can red enchilada sauce
• 3/4 cup packed brown sugar

Directions:

1. Spray insode of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounces of Coca-Cola (I used a measuring cup) and water around pork. (It does not need to cover roast). Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on High heat for 6 hours, or on Low heat 8-9 hours.
2. Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
3. In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
4. Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook 2 hours on Low heat.
5. Serve pork in burritos, salads and tacos!

~Adapted from life-in-the-lofthouse.com

Asian-Style Braised Short Ribs

Ingredients:

• 5 pounds beef short ribs, cut into 4-ounce portions
• 1 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 cloves garlic, peeled and smashed
• 1 5-inch stalk lemongrass, halved and smashed
• 1 tablespoon peeled and minced fresh ginger
• 1/2 cup light brown sugar
• 4 cups water
• 1/2 cup sliced green onions, white parts only
• 3/4 teaspoon crushed red peppers flakes
• 1/4 cup orange juice
• 1/4 cup hoisin sauce
• 2 tablespoons fresh lemon juice
• Jasmine rice, for serving
• 2 teaspoons finely grated orange zest, for serving
• Sliced green onion tops, for garnish (optional)

Directions:

1. Preheat the oven to 350 degrees. In a wide stockpot or dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
2. Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.
3. Skim the fat from the cooking liquid and discard. Add the hoisin sauce to the liquid and bring to a boil over medium-high heat. Reduce the liquid until only about 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons orange juice and the lemon juice.
4. Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, or until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the grated orange rind and garnish with the green onions, if desired.

~Recipe from the book Food Network Favorites: Emeril

Baked Pimento Cheese Dip

Ingredients:

• 8 oz. cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 cups shredded cheddar cheese
• 1 cup shredded parmesan
• 1 (12 oz.) jar roasted red peppers
• 3/4 tsp garlic salt
• 1 tsp Worcestershire sauce
• 1/4-1/2 tsp hot sauce

Directions:

1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
2. Drain jarred roasted red peppers and chop.
3. In a bowl, combine all ingredients and mix until well combined.
4. Bake for 25-30 minutes, until bubbly.

~Recipe adapted from plainchicken.com

Avocado & Banana Muffins

Ingredients:

• 1 ripe avocado
• 1 large rip banana
• 2 cups of flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 pinch of salt
• 1/2 cup reduced fat milk
• 2 eggs

Ingredients:

1. Pre-heat oven to 375
2. Grease a muffin tray with nonstick spray
3. In a large mixing bowl, mash your banana, and avocado
4. Mix in the eggs and milk
5. Add the sugar, baking soda, salt and flour; mix well, but do not over mix or puree the batter
6. Fill muffin cups half way full
7. Bake for 15-20 minutes. 

~Adapted from savvysavingcouples.net

Lemon Cookies

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 10 Tbsp unsalted butter, softened
• 1 cup + 2 Tbsp granulated sugar
• 1 Tbsp lemon zest (from about 2 medium lemons)
• 1 large egg
• 1 large egg yolk
• 1 1/2 Tbsp fresh lemon juice
• 3/4 tsp lemon extract
• 1/2 tsp vanilla extract
• 5 drops yellow food coloring (optional)
• 1/2 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
3. Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or selicon lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10-13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

Recipe from cookingclassy.com

Coffee Cake

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 16

Ingredients:

• For Cake:
• 1 1/2 stick butter, softened
• 2 cups (scant) sugar
• 3 cups flour, sifted
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cup whole milk
• 3 egg whites, beaten until stiff
• For the Topping:
• 1 1/2 stick butter, softened
• 3/4 cups flour
• 1 1/2 cup brown sugar
• 2 Tablespoons cinnamon
• 1 1/2 cup pecans, chopped

Instructions:

1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
2. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 (or larger!) baking pan. A cake pan with higher sides would be best.
3. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
4. Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm.

~Recipe adapted from thepioneerwoman.com

Korean Style Pork Chops

 

Prep time: 3 minutes
Cook time: 20 minutes

Ingredients:

• 4 pork chops
• 1 Tbsp olive oil
• 1/4 cup soy sauce, low sodium
• 2 Tbsp honey
• 4 cloves garlic, minced
• 1 tsp sesame oil
• 1 teaspoon ginger, minced
• 2 tsp sriracha sauce
• black pepper to taste

Instructions:

1. In a gallon Ziplock bag add the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce and message bag until combined. Place pork chops in bag and marinade for about 20 minutes.
2. Heat the oilive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook until cooked through or you can finish it off in a 400 degree oven for 10 minutes.

~Recipe adapted from jocooks.com

Smokey Black Bean and Sweet Potato Soup

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

• 1 teaspoon olive oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 3 cups peeled and diced sweet potato, 1/4 inch diced
• 3 cups cooked black beans, or 2 - 15oz cans drained
• 3 teaspoons cumin
• 1 teaspoon paprika
• 1/4 - 1/2 teaspoon smoked paprika
• 1 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3-4 cups vegetable stock, depending on how thick you want your soup

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, a pinch of salt and stir for 3 minutes. Then add garlic and stir for 30 seconds. Add sweet potato, black beans, and all the spices. Stir and cook for 2 minutes. Add stock, bring to a boil, reduce to a simmer and simmer for about 20 minutes, or until sweet potatoes are cooked through.
2. Using a cup or soup ladle, scoop out 2 cups of the sweet potato and black beans and set aside. Let soup cool and then using an immersion blender, blender, or food processor blend the remaining soup together. Turn the heat back on and add back in the reserved sweet potato and black beans. Heat soup, stirring occasionally, until hot.
3. Serve with your favorite garnishes: cilantro, red onion, avocado, tortilla strips, salsa etc...

~Recipe adapted from shelikesfood.com

Chicken & Dumplings

Yields: 6 servings

Ingredients:

• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon butter
• 2 1/2 pounds skin-on, bone-in chicken pieces
• Salt and freshly ground black pepper
• 1 cup chopped celery
• 2 cups diced carrots
• 3 garlic cloves, minced
• 1 1/2 tablespoon fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
• 3 bay leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 10 cups low-sodium chicken broth
• 1 teaspoon sherry

For the dumplings:

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons (3/4 stick) butter, melted
• 3/4 cup buttermilk, at room temperature
• 2 tablespoons minced fresh parsley, plus more for garnish

Directions:

1. In a large, deep pot set over medium-high heat, melt together olive oil and butter. Generously season chicken pieces with salt and pepper. Brown the chicken on both sides, working in batches so as not to crowd the pot (about 4  to 6 minutes per side). Transfer chicken to a plate and set aside.
2. Add the celery, carrots, and garlic to the pot. Cook the vegetables in the drippings until they begin to soften, stirring and adjusting the heat as necessary, about 5 to 7 minutes. Add the browned chicken pieces, thyme, bay leaves, garlic powder, onion powder, and chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes. Remove and discard the thyme stems and bay leaves. Transfer the cooked chicken to a plate. Remove and discard the skin and bones, shred the chicken, and return to the pot.
3. Ladle 2 cups of the cooking liquid into a large bowl or quart-sized measuring cup. Whisk in 1/2 cup of the flour until smooth. Continuously whisk the contents of the pot while slowly pouring in the flour mixture. Simmer and whisk until slightly thickened, about 8 to 10 minutes.
4. To make the dumplings, in a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the melted butter, buttermilk, and minced parsley until just combined. With heat reduced to low, drop rustic, tablespoon-sized balls into the simmering broth. Gently stir dumplings one time and then simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Stir in sherry and season the dish with additional salt and pepper, to taste. Serve immediately with additional minced fresh parsley.

*If you don't have buttermilk, measure the amount of milk you need and add a dash of vinegar.

**The addition of sherry at the end of the recipe is optional but I think it really gives a unique and delicious depth of flavor to the soup. Do Not buy "cooking sherry," as it has added salt, etc., and also don't buy sweet sherry. A regular bottle of medium dry sherry is what you are looking for, and it will last indefinitely in the pantry.

~Recipe from fivehearthome.com

Light and Fluffy Buttermilk Pancakes

Yields: 4 servings
Prep Time: 10 min
Cook Time: 5 min

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 large egg
• 2 Tablespoons unsalted butter, melted

Directions:

1. In a large bowl, whisk together the flour, baking soda powder, baking soda, sugar and salt.
2. In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
3. Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancake once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

*Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.

~Recipe from justataste.com