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Saturday, April 6, 2024

 Balsamic Green Bean Salad ala ~DKBB~
(original recipe from www.tasteofhome.com)

photo from tasteofhome.com

2 pounds fresh green beans, trimmed and cut into 1½ inch pieces
¼ cup olive oil
3 Tbsp. lemon juice
3 Tbsp. balsamic vinegar
¼ tsp. salt
¼ tsp. garlic powder
¼ tsp. ground mustard
½ tsp. white pepper
1 large red onion, chopped
cherry tomatoes, halved
crumbled feta cheese

  • Place beans in a 6-qt. stockpot; add water to cover; bring to a boil; cook, covered, 8-10 minutes or until crisp-tender; drain and immediately place in ice water; drain and pat dry.
  • In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper; drizzle over beans; add onion; toss to coat.
  • Refrigerate, covered, at least 1 hour (but the longer, the better).
  • Mix tomatoes, feta cheese, salt, and cracked black pepper to taste into individual servings to taste.

Tuesday, April 2, 2024

Gochujang Grilled Pork Chops ala ~DKBB~
(original recipe from www.theendlessmeal.com)
 
¼ cup rice wine vinegar
1 to 2 Tbsp. gochujang
1 Tbsp. honey
1 Tbsp. oil (vegetable or canola)
1 Tbsp. soy sauce
2 to 4 pork chops 
  • In a medium-sized bowl whisk the first five ingredients.
  • Place pork chops in resealable bag and pour in marinade; seal bag and squish around a bit so the pork chops are well covered.
  • Refrigerate for 1 to 12 hours, turning now and again to make sure all is well covered.
  • Grill the pork chops.
  • Pour marinade into small pan over high heat and boil for 2-3 minutes until thickened (like a runny BBQ sauce); serve with chops.
  • Optional (we fell on this accidentally): Serve with roasted red pepper hummus – goes together amazingly well.
You can increase the amounts (double or more) of this recipe and use it for pork tenderloin as well.

Thursday, March 14, 2024

Chicken and Stuffing Casserole ala ~DKBB~

Chicken and Stuffing Casserole ala ~DKBB~
(original recipe from www.thepioneerwoman.com)
 
¾ cup salted butter, divided
photo from thepioneerwoman.com
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
½ cup Wondra (or all-purpose) flour
4 c. chicken broth, divided
2 to 3 12.5 oz. cans shredded chicken breast
1 to 1½ cups frozen peas
½ cup heavy cream
1 tsp. dried thyme leaves
¾ tsp. salt
½ tsp. black pepper
½ tsp. white pepper
¼ tsp. ground turmeric
12 oz. savory herb or chicken stuffing mix
1½ tsp. dried parsley
  • Preheat oven to 375°F.
  • In a Dutch oven, melt 3 Tbsp. of the butter over medium-high heat; add the onion, celery, and carrot and cook until the vegetables are beginning to soften; sprinkle the flour over the vegetable mixture and cook, stirring frequently, for 1 minute.
  • Gradually stir in 2 cups of the chicken broth; bring to a boil, then reduce the heat to medium-low and simmer, stirring often, for about 5 minutes; stir in the chicken (with the water it’s packed in), peas, cream, thyme, salt, pepper, and turmeric; return to a simmer and cook for at least 3 minutes more (cook until it thickens significantly, adding more flour if needed).
  • Melt the remaining 3 Tbsp. butter in the microwave; stir it into the stuffing mix along with the remaining broth (add broth a bit at a time, you might not need all of it); let this stand for a few minutes so the stuffing mix can absorb the broth/butter (this should be well-soaked but not squishy).
  • Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken mixture; top chicken mixture with stuffing mixture (by the spoonful, covering the top as evenly as possible).
  • To avoid a mess in your oven, place the baking dish on a cooking sheet with sides; bake 30 to 35 minutes, until golden brown on top and bubbly around the edges.
  • Sprinkle with fresh chopped parsley before serving, if desired.

Saturday, January 20, 2024

Biscuits & Sausage Gravy Breakfast Casserole ala ~DKBB~

Biscuits & Sausage Gravy Breakfast Casserole ala ~DKBB~
(original recipe from www.carlsbadcravings.com)

INGREDIENTS:

Sausage Gravy
½ lb. ground bulk pork sausage (maple or sage)
2 Tbsp. + ½ tsp. flour (I use Wondra)
1¾ cups milk
½ tsp. beef bouillon (I use Better Than Beef bouillon)
½ tsp. each garlic powder, dried parsley
¼ tsp. onion powder
⅛ tsp. each ground sage, salt, pepper
Smidgen each dried thyme, red pepper flakes

Eggs
3 eggs
¼ cup milk
¼ tsp. each paprika, ground mustard
Smidgen each salt, pepper

Biscuits and Cheese
1 5-count can Pillsbury Grands biscuits (if you can’t find the 5-biscuit size, use the full size and only cut up 4 or 5 biscuits, baking the rest later)
½ cup shredded sharp cheddar cheese
½ cup shredded Monterrey Jack cheese

INSTRUCTIONS:
  • Prep: Preheat over to 350°F; spray 8x8 baking dish with non-stick cooking spray.
  • Par-Bake Biscuits: cut each biscuit into 8 pieces; evenly space ½ the biscuits pieces on a baking sheet lined with parchment paper; bake for 8-10 minutes, then remove from oven.
  • Egg Mixture: In bowl (or liquid measuring cup), whisk together all egg ingredients. Set aside.
  • Make Sausage Gravy: In a medium skillet, cook and crumble the sausage over medium-high heat; once browned, reduce heat the medium, sprinkle with flour, and cook for 3 minutes, stirring constantly; reduce heat to low and pour in the milk slowly, stirring constantly; stir in the beef bouillon and seasonings.
  • Thicken Gravy: Bring to a simmer, stirring often until it thickens (8-10 minutes); taste and season with additional salt, pepper, and/or red pepper flakes as desired. Set aside.
  • Assemble: Put the par-baked biscuit pieces in the bottom of the prepared baking dish and pour the egg mixture over all, then top with ½ of the cheese; evenly pour 1¼ cup of the sausage gravy over this (reserving the remainder for later); add the remaining unbaked biscuit pieces evenly spaced over the top.
  • Bake: Bake uncovered at 350°F for 2-25 minutes or until eggs have set and top biscuits are golden (internal temperature should be 160°F).
  • Add Remaining Gravy: The remaining gravy will likely have thickened, so stir in additional milk as needed as it reheats; remove casserole from oven and top with remaining gravy and cheese; return to oven and bake an additional 5ish minutes to melt the cheese.
  • Rest: Let the casserole rest for 10 minutes before serving; garnish with fresh parsley if desired.

Sunday, January 14, 2024

Chinese Braised Daikon Radish ala ~DKBB~
(original recipe from www.omnivorescookbook.com)

1 Tbsp. vegetable oil
2 green onions, chopped
1 tsp. ginger
1lb. ground meat (beef, pork, chicken, or turkey)
2 tsp. Doubanjiang, or Gojuchang, paste
2 lb. Daikon radish (sliced and quartered)
2 cups chicken stock (or vegetable stock or water)
1 Tbsp. soy sauce
1 Tbsp. Shaoxing wine (or dry sherry)
1 Tbsp. sugar
1/8 tsp. Chinese 5-spice powder
¼ to ½ tsp. red pepper flakes to taste
¼ tsp. fine sea salt, or to taste
  • Heat a medium-size Dutch oven (or heavy-duty pot) over medium heat until hot; add oil; add green onions and ginger; cook for 1 minute to release flavor.
  • Add ground meat; cook until no pink remains; add doubanjiang or gojuchang and mix in well so the meat is evenly coated, then add the radish; cook and stir to mix well.
  • Add the wine, chicken stock, soy sauce, sugar, 5-spice, and pepper flakes; cook over medium high heat until it comes to a boil; reduce heat to medium low and simmer 15-20 minutes, or until radish is tender; add salt to taste.
Serve with steamed rich or by itself.

Saturday, January 13, 2024

Pappardelle Pasta with Italian Sausage ala ~DKBB~

Pappardelle Pasta with Italian Sausage ala ~DKBB~
(original recipe & photo from www.spendwithpennies.com)

8.8 oz. dry pappardelle pasta
1 lb. Italian sausage
2 Tbsp. olive oil
½ onion, chopped
2 cloves garlic, minced
1½ Tbsp. tomato paste
1-2 tsp. red pepper flakes
1 (or more) Tbsp. Italian seasoning
2 tsp. basil
1/3 cup red wine
1 14 oz. can crushed tomatoes (or you can use diced tomatoes)
½ tsp. sugar
½ tsp. salt
½ tsp. cracked pepper
1 cup pasta water (reserved)
Grated cheese of your choice (I use Parmigiano Reggiano)
Fresh basil, chiffonade
  • Bring a large pot of water to a boil to cook the pasta.
  • While the water is heating, add olive oil to a large pan/skillet.
  • Once the oil is hot, add the sausage and brown until it is not longer pink; break it up well as it cooks (you don’t want chunks of meat).
  • Add onions and garlic to the browned sausage; sauté for 1 minute.
  • Add tomato paste, Italian seasoning, and red pepper flakes; cook for another minute and let the tomato paste caramelize.
  • Deglaze the pan by adding the wine and scraping the bottom to release any brown bits; let the wine cook to half the quantity (and to where you can’t smell the alcohol any longer).
  • Add tomatoes, salt, sugar, and pepper; reduce heat, cover, and let cook for 5-6 minutes.
  • By now the water for the pasta should be boiling; add a little salt and the pasta; cook per pasta package instructions; when the pasta is done, drain it, reserving 1 cup of the pasta water.
  • The tomato meat sauce should be well incorporated now, and you should see a thin layer of fat on the top; taste and add more seasonings per your taste.
  • Toss the cooked pasta along ½ cup of the pasta water (add the other ½ cup only if you feel it necessary).
  • Garnish with grated cheese and fresh basil, tossing well to incorporate.

Friday, November 3, 2023

Daikon Radish with Chicken ala ~DKBB~

Daikon Radish with Chicken ala ~DKBB~
(original recipe from zoukncook)

1 medium daikon radish
4 boneless chicken thighs
½ tsp. chili flakes
1 Tbsp. vegetable oil
1-2 minced garlic clove (the hotter the garlic, the better)
1 tsp. sesame oil
Chopped green onions (optional)

Sauce:
1 cup chicken stock
1½ Tbsp. soy sauce
1 Tbsp. sake
1½ tsp. sugar
¼ tsp. rice vinegar
¼ to ½ tsp. white pepper
  • Peel daikon and cut into ½-inch half-moons.
  • Cut chicken into ½- to 1-inch pieces.
  • Heat oil in large sauce pan OR wok; add daikon and chicken and sauté over high heat; stir in minced garlic, chili flakes, and white pepper.
  • Add in all ingredients for the cooking sauce; cook all over medium heat, constantly skimming off fat (if needed).
  • When sauce has nearly evaporated, sprinkle with sesame oil; remove from heat and serve over rice.
  • Garnish with green onion, if desired.