Search This Site:

Sunday, March 10, 2019

Bean and Pasta Soup ala ~DKBB~

Bean and Pasta Soup ala ~DKBB~
(original recipe “Bean Counter Chowder” by Vivian Haen
in Feb/Mar 2019 edition of Simple & Delicious)

Original photo from
½ cup chopped onion
1 Tbsp. canola oil
2 cloves garlic, minced
1 medium Roma or plum tomato, chopped
29 oz. (2 cans) chicken or vegetable broth
1¾ cups water
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. dried celery flakes
¼ tsp. white pepper
¼ to ½ tsp. smoked paprika
¼ to ½ tsp. turmeric (optional)
⅛ to ¼ tsp. cumin (optional)
3 cans of beans, drained (great northern, cannellini, garbanzo – whatever you desire)
1 cup uncooked pasta, such as macaroni or cavatelli (any smaller pasta that works well in soup)
  • In a large saucepan, sauté the onion in the canola oil under tender; add the minced garlic and cook 1 minute longer.
  • Add tomato and simmer for 5 minutes; add broth and seasonings and bring all to a boil, cooking for 5 minutes.
  • Add beans and pasta, return to a boil; reduce heat and simmer until pasta is tender.

Wednesday, February 27, 2019

Curried Beef Pita Pockets with Tzatziki Sauce ala ~DKBB~

Curried Beef Pita Pockets ala ~DKBB~
(original recipe by Mary Ann Kosmas in February/March 2019 edition of Simple & Delicious)

1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp. curry powder
Salt & cracked pepper to taste
2 medium Roma tomatoes, seeded and diced
1 medium (or 3 small) zucchini, diced
Pita pockets
Refrigerated tzatziki sauce (recipe below)
  • In a large skillet, brown the ground beef with the onion and garlic; drain.
  • Add tomatoes and zucchini and heat for a few minutes before adding in the curry, salt, and pepper; continue heating until vegetables are heated through.
  • Serve in pita pockets and top with tzatziki sauce.
Photo from

Refrigerated Tzatziki Sauce ala ~DKBB~

8 oz. plain Greek yogurt
2 Tbsp. lemon juice
1 Tbsp. olive oil
2 tsp. chopped fresh dill
1½ cloves garlic, minced
1 cucumber, peeled, seeded, and chopped
Salt and pepper to taste
  • Combine all in a blender and blend thoroughly; refrigerate for at least 1 hour before serving.

Friday, February 1, 2019

Mediterranean Casserole Dinner ala ~DKBB and CHB~

Mediterranean Casserole Dinner ala ~DKBB and CHB~

2 boneless, skinless chicken breasts, cut into 1.5-inch pieces
2 boneless country-style pork ribs, cut into 1.5-inch pieces
4 Tbsp. olive oil
2 cloves garlic, finely grated or minced
1 tsp. pimento de la Vera (smoked sweet Spanish paprika)
Kosher salt
Fresh cracked pepper
Pinch of saffron, finely ground in mortar
3 tsp. boiling water
1 can diced tomatoes, drained
1 can artichoke hearts, drained
⅛ to ¼ lb. fresh green beans, cut into 2-inch lengths
1 shallot, cut into 1-inch lengths
½ to 1 cup chicken stock (add amount wanted to desired level)
1 small rosemary sprig
½ roasted red bell pepper, cut into small strips
½ cup thawed frozen peas
2 cups prepared rice
  • In a large glass bowl, mix the chicken and pork with 1 Tbsp. olive oil, 1 clove minced garlic, and ½ tsp. paprika; season generously with salt and pepper and mix together; let stand at room temperature for 30 minutes. You can take a break here and resume prep after the 30 minutes passes.
  • Preheat oven to 425° F; in a small heatproof bowl, mix the saffron with the boiling water and let cool completely.
  • In a medium to large cast-iron casserole pan, heat 2 Tbsp. olive oil over high heat until shimmering; add in the chicken/pork mixture and cook, stirring occasionally until well browned but not cooked through completely.
  • Add the artichokes, beans, remaining 1 Tbsp. olive oil, and a generous pinch of salt and pepper to the pan and cook, stirring occasionally until all is lightly browned (about 3 minutes).
  • Push the mixture to one side of the pan and reduce to heat to medium; add in the remaining clove to minced garlic and ½ tsp. paprika, cooking until fragrant.
  • Add the tomatoes and shallots, mixing all ingredients together; stir frequently until vegetable mixture is coated in a thick sauce.
  • Stir in chicken/pork mixture and add chicken broth and brewed saffron; bring all to a boil over moderately high heat, shaking the pan occasionally, until slightly reduced (about 5 minutes).
  • Add rosemary sprig and any additional salt and pepper and/or broth you feel may be needed.
  • Transfer the pan to the oven and bake for about 15 minutes to fuse flavors together; remove from oven and scatter roasted red pepper and peas on top and bake for another 3 minutes.
Serve hot over cooked rice.

Friday, January 25, 2019

Lemon Chicken Orzo Soup ala ~DKBB~

Lemon Chicken Orzo Soup ala ~DKBB~
(original recipe from Cook up Comfort by Eric Greenspan)

1 large can (12.5oz) chicken breast in water
2 carrots, finely chopped
1 rib celery, finely chopped
½ onion, finely chopped
½ tsp. salt
½ tsp. cracked pepper
4 cups chicken broth
1 cup orzo (wheat orzo, if you can get it)
2 large eggs
½ tsp. salt
2 Tbsp. lemon juice
  • Drain canned chicken, saving the liquid; shred chicken with a fork; set aside.
  • Place carrots, celery, onions, salt, and pepper in large pot; add broth and bring to a boil over high heat; reduce heat and simmer, covered, until veggies are tender (about 20 minutes).
  • Add orzo to pot, adjust heat and cook at a high simmer until orzo is tender (about 10 to 15 minutes).
  • Whisk eggs, lemon juice, and remaining salt in small bowl until frothy; stirring constantly, gradually add ½ cup of the hot soup into the egg mixture, then slowly stir the egg mixture into the soup pot.
  • Add the chicken to the pot and cook, stirring often, until heated through (about 5 minutes) – do NOT simmer.
Makes 4 decent sized servings.

Saturday, October 6, 2018

Honey-Roasted Chicken ala ~DKBB~

Honey-Roasted Chicken ala ~DKBB~
(original recipe by Simpson Wong)

1 cup salt
½ cup sugar
1 gallon water
1 whole chicken (around 4½ pounds), giblets removed
1 cup honey
¼ cup low-sodium soy sauce
¼ cup teriyaki sauce
8 garlic cloves, finely minced
¼ cup white-wine vinegar
2 Tbsp. crushed red pepper flakes
3 Tbsp. corn starch
2 Tbsp. water
  • Stir salt, sugar, and ½ gallon water together in large pot (big enough to hold the chicken) over low heat until salt and sugar completed dissolve; add ½ gallon cold water; submerge chicken in liquid and refrigerate overnight, or a minimum of 2 to 3 hours.
  • Preheat oven (or Traeger) to 350° F when you are ready to cook the chicken.
  • Whisk honey, soy sauce, teriyaki sauce, minced garlic, white-wine vinegar, and crushed red pepper flakes together in small bowl.
  • Place a piece of aluminum foil (large enough to complete enclose the chicken) on a work surface; top this with a equivalent-sized piece of parchment paper.
  • Remove the chicken from the brine and pat it dry with paper towels, then place it in the middle of the parchment paper; gather the sides of the foil and parchment paper around the chicken and place the bird into an appropriately sized roasting pan, leaving the top of the bird exposed.
  • Pour the honey mixture over the top of the bird, then wrap the chicken tightly with the parchment paper and enclose that with the foil.
  • Roast for 1 hour and 20 minutes; remove roasting pan from heat and fold back the foil and parchment paper.
  • Pour (or remove) the pan drippings into a sauce pan, leaving chicken in the parchment paper/foil in roasting pan.
  • Whisk cornstarch and water together in a small bowl; slowly stir cornstarch mixture into pan drippings while heating over medium heat; boil until sauce thickens.
  • Baste chicken with some of the thickened sauce and return roasting pan to oven/Traeger; bake uncovered until skin is deeply golden brown (30 to 40 minutes), basting periodically.
  • Serve with remaining pan sauce.

Tuesday, June 26, 2018

Stone Fruit Grill Sauce ala ~DKBB~

Stone Fruit Grill Sauce ala ~DKBB~

Olive oil
1 small onion, finely chopped
1 garlic clove, minced
3 medium nectarines or peaches, peeled and diced
½ cup chicken broth
1 Tbsp. honey
  • Add olive oil (1 to 2 Tbsp.) to sauté pan and stir over medium heat 2 to 3 minutes; add garlic; cook and stir 1 minute.
  • Add diced stone fruit and cook until lightly browned; stir in broth and honey; bring to a boil.
  • Reduce heat and simmer, uncovered, until fruit is softened and sauce is slightly thickened (about 5 minutes).
  • Use some of the sauce as a grilling sauce and reserve some for a serving sauce.
Works well with pork and chicken.

Wednesday, June 13, 2018

Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise ala ~DKBB~

Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise ala ~DKBB~
(original recipe in May 2018 Food and Wine)

3 large eggs
1½ cups dried potato flakes
4 to 6 boneless pork chops (thin-sliced), lightly pounded to ¼ inch thick
¼ cup unsalted butter
¼ cup olive oil
Spices as desired (caraway seed, cayenne pepper, cinnamon, chili powder, coriander, cumin, curry powder, dill, garlic, ginger, rosemary, or thyme complement and enhance the flavor of pork)
Flaky sea salt
¼ cup mayonnaise
2 Tbsp. seeded minced hot cherry pepper
1 Tbsp. minced fresh chives
Kosher salt and cracked pepper
  • Combine mayonnaise, cherry pepper, and chives in a small bowl; season to taste with salt and pepper; set aside.
  • Beat eggs with a pinch of salt in a pie pan; spread potato flakes and any spices you wish to use in second pie pan; season pounded pork chops with salt and pepper; dip pork chops in egg, letting excess drip off, then dredge pork chops in seasoned potato flakes, pressing to help flakes adhere.
  • Heat butter and oil in large skillet over medium-high heat until butter melts; working in batches as needed, add pork to skillet and cook until browned and crispy, 2 to 3 minutes per side; transfer cooked pork to a paper-towel lined plate.
  • Sprinkle pork with flaky sea salt (if desired) and serve with hot pepper.