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Cranberry Rosemary One-Pan Chicken

Cranberry Rosemary One-Pan Chicken

Ingredient: Marinade: 1/3 cup fresh cranberries 2 tablespoons olive oil or melted ghee 2 tablespoons soy sauce or coconut aminos 2 tablespoons real maple syrup (*or 1 1/2 tablespoons if using coconut aminos instead of soy sauce) 3 cloves garlic 1 teaspoon fresh rosemary 1/4 cup white wine Chicken: 2 1/2 pounds bone-in skin-on chicken thighs (about 6) 1/2 cup fresh cranberries 4 sprigs fresh rosemary , […]

IRISH SCALLOP BISQUE

IRISH SCALLOP BISQUE

Ingredient: 8 large sea scallops olive oil 1 qt pack seafood stock approximately 1L (see notes) 3 stalks celery 2 medium carrots 1 large potato diced, preferably Russet 1 medium yellow onion chopped 3 tablespoons butter 1 teaspoon tomato paste 1 cup dry white wine (see notes) 2 bay leaves 1 tsp dried thyme leaves or 1 tbsp. fresh thyme leaves 1 cup half and half chopped chives […]

5 INGREDIENT GROUND BEEF ENCHILADA CASSEROLE

5 INGREDIENT GROUND BEEF ENCHILADA CASSEROLE

Ingredient:

  • 1 pound lean ground beef
  • 1 (15 ounce) can enchilada sauce
  • 1 cup reduced-fat shredded Mexican cheese blend
  • 8 (6 inch) corn tortillas
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup chopped tomatoes (optional topping)
  • 1/2 avocado, chopped (optional topping

Instructions:

  1. Preheat oven to 350 degrees. Spray a 9×11″ baking pan with non-stick cooking spray.
  2. In a large skillet, brown ground beef over medium-high heat. Cook until meat is no longer pink and fully cooked (about 6-9 minutes).
  3. In a large bowl, toss together cooked ground beef, half of the enchilada sauce, and half of the cheese.
  4. Place 4 of the tortillas on the bottom of the prepared baking dish, ripping them if necessary to cover the bottom of the pan.
  5. Top the tortillas with half of the beef mixture, half of the beans and drizzle with 1/4 cup of enchilada sauce.
  6. Repeat all layers one more time.
  7. Top with remaining shredded cheese and cover pan with foil. Bake for 30 minutes or until casserole is cooked through.
  8. If desired, top with tomatoes and avocado.
  9. Enjoy!!

Yields: 6

DRUNKEN SHRIMP SCAMPI

DRUNKEN SHRIMP SCAMPI

Ingredient: 1 pint Cherry Tomatoes 2 tablespoons Olive Oil 1/2 pound Large Raw Shrimp, peeled and deveined Kosher Salt and Ground Black Pepper 2 tablespoons Butter, plus 4 tablespoons cubed 4 cloves Garlic, minced 1/2 teaspoon Red Pepper Flake 1 big cup White Wine 2 […]

PUMPKIN TWISTS

PUMPKIN TWISTS

Ingredient: 1 large egg 2 teaspoons water 4 sheets puff pastry 1 cup canned plain pumpkin 1/2 cup granulated sugar 1 teaspoon pumpkin pie spice coarse sugar, optional GLAZE: 1 cup powdered sugar 1 tablespoon milk 1 teaspoon vanilla extract Instructions: Preheat oven to 400°F. […]

Braised Meatballs in Red Wine Gravy

Braised Meatballs in Red Wine Gravy

Ingredient:

  • 1 6-ounce piece day-old French Bread, cut into 8 pieces (about 1/3 a loaf of bread)
  • 1 cup whole milk
  • 1 3/4 pounds ground beef (7 to 15% fat)
  • 2 large eggs, lightly beaten
  • 1 medium onion, finely chopped
  • 1/2 cup chopped parsley
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • all purpose flour
  • 2 tablespoons butter
  • 1 1/2 teaspoons olive oil
  • 1 1/2 cups red wine
  • 1/4 cup tomato paste
  • 2 1/2 cups canned beef broth
Mashed Potatoes
  • 1 bag of baby spinach
  • 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
  • 1 stick butter
  • 1 1/4 cups warm whole milk or more
  • 2 cups grated Gruyère cheese

Instructions:

  1. Preheat oven to 350. Combine bread and milk in a medium bowl, pressing on bread to submerge. Let sit 10 minutes.
  2. Squeeze out most of milk from bread and discard milk. Place bread in a large bowl. Add ground beef, eggs, finely chopped onion, parsley, salt, pepper, and thyme. Using your hands, mix together until well combined.
  3. Form 1 3/4 inch meatballs and place in 2 13-by-9-inch glass baking dishes. Bake for 30 minutes. Let cool slightly.
  4. Dust meatballs with flour and shake off excess. Melt butter and oil in a large skillet over medium-high heat. In 2 batches, saute meatballs until browned on all sides, about 3 minutes.
  5. Return all meatballs to skillet. Whisk together tomato paste and wine. Add to skillet and bring to a boil. Continue boiling 5 minutes, until liquid thickens slightly. Stir often.
  6. Add broth, reduce heat to medium and simmer until it thickens, about 15 minutes. Season with salt and pepper.
  7. Cook potatoes in a large pot of salted water for 30 minutes, until very tender. Drain well. Place in bowl with butter and mash well.
  8. Add milk to potatoes and mash and stir to incorporate. Add cheese.
  9. Add spinach and stir it in. The heat from the mashed potatoes will wilt and steam the spinach. If your potatoes have cooled off to much to do this, you can microwave them to heat them back up.
  10. Season liberally with salt and pepper.
  11. Enjoy!!

Yields: 6

Oyster Po’ Boys with Bacon, Lettuce, Tomato & Creamy Cocktail Sauce

Oyster Po’ Boys with Bacon, Lettuce, Tomato & Creamy Cocktail Sauce

Ingredient: 1 (8 oz.) can whole fancy oysters, drained and lightly patted dry with paper towel 1 egg, well beaten 1/3 cup “Chicken in a Biskit Crackers”, fine crumbs, (measure after crushing) 1/8 tsp. creole seasoning 3 Tbl. vegetable oil 2 Tbl. butter 2 cups […]

Grilled Herb Crusted Potatoes and Pork Tenderloin Foil Packet

Grilled Herb Crusted Potatoes and Pork Tenderloin Foil Packet

Ingredient: 1 (1 pound) Smithfield® Golden Rotisserie Marinated Fresh Pork Tenderloin 4 cups chopped little red potatoes 1 1/2 tablespoons olive oil 1 tablespoon fresh rosemary 1 tablespoon fresh sage, chopped 3 tablespoons parmesan, shredded salt and pepper to taste Instructions: Heat a grill to […]

White Wine-Braised Rabbit With Mustard

White Wine-Braised Rabbit With Mustard

Ingredient:

  • 1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
  •  Salt and pepper
  • 3 tablespoons lard or vegetable oil
  • 1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce
  • 1 large onion, diced (about 2 cups)
  • 1 cup dry white wine
  • 2 ½ cups chicken broth
  • 1 tablespoon whole-grain mustard
  • 2 thyme branches
  • 12 sage leaves
  • ½ cup crème fraîche
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chopped capers
  • ¼ cup thinly sliced chives
  • 1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)

Instructions:

  1. Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
  2. Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil. 
  3. Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
  4. Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
  5. Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
  6. Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.) 
  7. Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
  8. Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired. 

Yields: 4

Overnight Eggs Benedict Casserole

Overnight Eggs Benedict Casserole

Ingredient: 2 (6 oz) pkgs Canadian bacon, chopped 1 (13 oz) pkg English muffins (6 total), each split and cut into 1-inch cubes 8 large eggs 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp paprika Salt and freshly ground black pepper 2 cups milk (anything but skim) Minced fresh chives or parsley Hollandaise sauce: 4 large […]