Planked Salmon On The Grill
Arugula, Shaved Parmesan, Pine Nuts In A Lemon Vinaigrette
Recipe: Arugula. Shaved Parmesan, Pine Nuts In a Lemon Vinaigrette
1 bag of FRESH baby arugula
1/4 cup shaved good Parmesan
3-4 TBS toasted pine nuts
1/4 cup good olive oil
juice of 1 juicy lemon
1/4 tsp dijon mustard
good dash of kosher salt
Put the bagged arugula in a large salad bowl.
In a small jar add oil, lemon juice, mustard and salt. Put lid on jar and shake to emulsify. Pour just enough dressing over arugula to coat. Refrigerate the rest.
Add parmesan and pine nuts. Mix. Serve immediately!
Recipe: Confetti Corn
I met my dear dear friend Pinky through blogging and we have become close real-life friends! What a blogging blesssings! She and I get together almost every week. I can’t tell you how much she has enriched my life. This beautiful, petite, Liz Taylor look alike (when Liz was young) has such style and a natural easy way about her! And I am so happy that she is my friend! She had a milestone birthday party for her sweet Son-in-law and made this “kicked-up-a-notch” corn. Visit Designs By Pinky and get this yummy corn recipe. Great for Thanksgiving leftovers! Chick HERE to visit!
WEDNESDAY~ Slow Cooker Day
Smoky Slow Cooker Chili
Buttermilk Sweet Cornbread
Recipe: Smoky Slow Cooker Chili
If you like chili, you will be wild about this recipe. My sister, who is a fabulous cook, made this for a family gathering and it was a smashing hit!!!!! She adapted it from a COOKING LIGHT recipe. Thanks, Lisa! I love this chili and you too! This recipe makes a huge slow cooker full of chili goodness.
2 lbs ground pork
2 lbs pork shoulder, cut into 1/2 inch pieces
3 cups onion, chopped
1 1/2 cups green pepper, chopped
3 cloves of garlic, presssed
3 TBS tomato paste
1 cup beer
3 TBS chili powder
2 TBS cumin
2 tsp dried oregano
1/2 tsp ground pepper
2 bay leaves
2 (14 1/2 oz) cans of plum tomatoes, undrained and chopped
1 (15 oz) can of pinto beans
1 (7 3/4 oz) can of hot Mexican style tomato sauce
1 large smoked ham hock
1 1/2 TBS sugar
masa harina (corn flour~ not polenta), up to 1/4 cup
chopped green onions
shredded cheddar cheese
In a large skillet sprayed with cooking spray, brown and chop the ground pork for about 5 minutes. Drain and put in slow cooker
Respray skillet and add pork shoulder. Cook until lightly browned, about 5 minutes. Add to the slow cooker.
Respray the skillet and add the onions and bell peppers. Saute for about 8 minutes until translucent and soft. Add garlic and cook 1 additional minute. Add tomato paste and cook an additional minute. Add beer and stir. Cook for 1 minute. Add this mixture to the slow cooker.
Add chili powder to the slow cooker along with teh cumin, oregano, pepper, bay leaves, plum tomatoes, pinto beans, tomato sauce and ham hock.
Cook on high for 5 hours. Add sugar and stir. Add masa harina a couple of TBS at a time. Stir in well and let thicken a little. Be patient. Each TBS may take a little bit to thicken.
Serve in bowls. Pass the green onions, cheddar cheese, sour cream and lime wedges.
Recipe: Buttermilk Sweet Cornbread
1/2 cup butter, melted
2/3 cup sugar
1 cup buttermilk
1/2 tsp baking soda
1 cup white cornmeal
1 cup flour
1/2 tsp salt.
Preheat oven to 400 degrees. Grease an 8 inch pan.
In a large bowl, beat eggs and add sugar and combine. Stir in butter.
Combine buttermilk and baking soda and stir into egg/sugar/butter mixture.
In a separate bowl combine cornmeal, flour and salt. Add dry ingredients into wet ingredients in thirds.
Pour batter into pan. Bake for 30-40 minutes until golden and a toothpick comes out clean when tested.
Eye Roast On The Rotisserie With Pan Gravy
Muffin Tin Onion Gruyere Stacks
1~ 3lb beef eye roast
Rub oil and garlic salt over the roast. Put the roast on the spit. Roast until internal temperature reaches 145 degrees for medium rare roast. Let rest for 10 minutes and slice thin. Serve with a little gravy.
2 onions, chopped
6 TBS butter
1 1/2 cups grated cheese, Gruyere or cheddar
freshly ground pepper
heavy cream or half and half
Preheat oven to 400 degrees.
Thinly slice raw potatoes. I use a Mandolin but they can be carefully hand sliced into thin even slices. Set aside.
Melt butter (about 4 TBS) in a large skillet and saute onion over a low heat until translucent and slightly golden. Add 2-4 TBS butter in the pan and melt the butter. Set aside.
Grate cheese. Gruyere is my favorite but cheddar works great too! Set aside.
Spray all twelve muffin cups of a regular size muffin pan.
Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato. Top each potato evenly with 1/2 onion and butter. Add 2 more potato slices. Sprinkle 1/2 grated cheese evenly over potatoes. Add 1 more potato slice and salt and pepper. Add 1 more potato slice and evenly add the remaining 1/2 of onion and butter. Add 1 or 2 potato slices and top evenly with remaining cheese.
Pour 1 TBS cream over each potato stack.
Bake for 35 minutes until potatoes are tender. Remove from oven and let rest for 5 minutes.
Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.
Garnish with thyme.
Chicken With Brussels Sprouts And Mustard Sauce
Herbed Roasted Potatoes
Recipe: Chicken With Brussels Sprouts And Mustard Sauce
Another recipe adapted from Cooking Light. This is easy to make and has such great flavors!
2 TBS olive oil, divided
4 boneless, skinless chicken breast halves
salt and pepper
1/2 cup chicken broth, divided
1/4 cup unfiltered apple cider
2 TBS whole-grain Dijon mustard
1 TBS butter, divided
1 TBS fresh parsley
1 lb brussels sprouts
Preheat oven to 400 degrees.
Wash and dry small brusssels sprouts. Put them into a bowl. Toss with 1 TBS olive oil and salt and pepper. Roast in the oven for 20 minutes, turning once. Remove from oven and reserve. Increase oven temperature to 450 degrees.
Heat a large skillet over high heat. Add 1 TBS olive oil. Salt and pepper the chicken and add to the pan.
Cook for 3 minutes or until browned. Turn and brown the other side. Put chicken in the oven to finish cooking, about 10 minutes. Remove chicken from pan and tent with foil.
Heat the pan over medium-high heat. Add 1/2 cup chicken broth and the cider. Bring the liquids to a boil, scraping the good brown bits from the pan. Reduce heat to medium-low and simmer for 4 minutes or until thickened. Whisk in mustard, 1 TBS butter and the parsley. Return chicken to the pan along with the brussels sprouts. Coat with the sauce and serve.
Turkey Noodle Soup
Recipe: Turkey Noodle Soup
Save those chicken and turkey carcasses! They make the best soup! I’ll make this early in the week and save it for Sunday after church. I am adapting my chicken noodle soup and using the Thanksgiving Turkey carcass to make a big pot of delicious comfort-food soup! NO need to add additional turkey meat, unless you have some left over from that big turkey! Click HERE to see a tutorial of my very favorite soup! Lots of photos and tips!