Monday, March 20, 2017

Blackened Roast Chicken ala ~DKBB~

Blackened Roast Chicken ala ~DKBB~
(original recipe by Sam Talbot)
Photo from People magazine

1 (2½ to 3 lb.) whole chicken
1 Tbsp. smoked and/or spicy paprika
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. kosher salt
1 Tbsp. lemon zest (from 2 lemons)
1 tsp. cayenne pepper
½ bunch fresh thyme sprigs, tied together with kitchen string
¼ cup olive oil
1 small shallot, finely chopped
  • Preheat oven to 375° F, or preheat Traeger or grill.
  • Remove chicken giblets (save for another use or discard -your choice); rinse chicken off and pat dry with paper towel; place chicken in small roasting pan.
  • Stir together paprika, onion powder, garlic powder, salt, lemon zest, and cayenne pepper in medium bowl; cut lemons in fourths and add them and the thyme bundle to the mixture; toss to coat well.
  • Heat olive oil in small skillet over medium heat; add shallot and cook, stirring often until tender, about 3 to 4 minutes.
  • Add cooked shallot and oil to seasoning mixture; stir/toss well to combine.
  • Remove lemons and thyme bundle and place them in cavity of chicken; rub remaining mixture over chicken and under skin on the breasts.
  • Roast chicken until thermometer inserted in thickest part of thigh registers 165° F, about 50 to 55 minutes.
  • Remove chicken from heat; remove thyme and lemons from cavity; if desired, squeeze lemon over chicken and garnish with untied thyme; let chicken rest for 10 minutes before carving.

Sunday, March 12, 2017

Grandmother's Toad in the Hole ala ~DKBB~

Grandmother’s Toad in the Hole ala ~DKBB~
(original recipe by Susan Kieboam on www.tasteofhome.com)

3 large eggs
1 cup milk
½ tsp. salt
1 cup all-purpose flour
1 12oz pkg. uncooked maple breakfast sausage links
3 Tbsp. olive oil
Butter and maple syrup for serving (optional)
  • Preheat oven to 400° F.
  • In a small bowl, whisk eggs, milk, and salt together; add flour to mixture and whisk until well blended. Let stand while you prepare the sausage.
  • Cook sausage over medium heat until done, turning often for even cooking; remove cooked sausages from pan and cut each link into 4 or 5 pieces.
  • Place oil in 12-inch cast iron skillet; place in oven for 3 to 4 minutes to heat.
  • Stir batter and pour into heated skillet; top with sausage pieces.
  • Bake 20 to 25 minutes, or until golden brown and puffed.
  • Cut into wedges to serve; if desired, serve with butter and maple syrup.*
 * You may find that you don’t really need to butter, but do give the maple syrup a try!


Saturday, March 4, 2017

Bacon-Wrapped Pesto Pork Tenderloin ala ~DKBB~

Bacon-Wrapped Pesto Pork Tenderloin ala ~DKBB~
(original recipe by Holly Sander in Feb/Mar 2017 edition of Simple & Delicious)

4-6 bacon strips
½ pork tenderloin (½ lb.)
¼ tsp. cracked pepper
¼ cup prepared pesto
½ cup shredded Italian cheese blend
½ cup fresh baby spinach
  • Preheat oven to 425° F.
  • Place bacon strips width-wise, overlapping a bit, in foil-lined 15x10x1 pan (or just use a foil pan that size and skip the lining-with-foil part).
  • Using ½ of a pre-package pork tenderloin (freeze the other half), cover the meat with plastic wrap and pound it with a meat mallet to ½-inch thickness; remove plastic wrap; place flattened tenderloin centered perpendicularly on the bacon strips.
  • Sprinkle pepper over pork, spread on pesto, then add cheese then spinach.
  • Close (roll up) tenderloin, wrapping the outside with the bacon strips; tie all with kitchen string (a wrapping method with the string works well…you want to be sure all the bacon is tied around the tenderloin); secure ends with toothpicks if necessary.
  • Using a 12-inch skillet, brown the bacon-wrapped tenderloin on all sides (about 8 minutes).
  • Return the now-browned bacon-wrapped tenderloin to the roasting pan; roast in the oven until a meat thermometer inserted into the pork reads 145° (17-20 minutes).
  • Remove string and toothpicks, let stand 5 minutes before slicing.

Wednesday, February 22, 2017

Sausage & Chicken Gumbo ala ~DKBB~

Sausage & Chicken Gumbo ala ~DKBB~
(original recipe by Kael Harvey in Feb/Mar 2017 Simple & Delicious)

¼ cup all-purpose flour
¼ cup canola oil
3 cups chicken broth
1 small pkg. popcorn shrimp, thawed (if desired)*
1 pkg. (14 oz.) polska kielbasa, cut into ½-inch slices
1 cup frozen okra
1 small green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
½ tsp. white pepper
¼ tsp. salt
¼ to ½ tsp. cayenne pepper (depending on how hot you want it)
2 cups coarsely shredded cooked chicken (I use chicken breast packed in water,
    1 large can and 1 small – add it all, including water, when directed)
Hot cooked rice (if desired)
  • In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown in color, about 4 minutes.
  • Reduce heat to medium-low and cook and stir until dark reddish brown, about 15 minutes (do not burn).
  • Gradually stir in chicken broth, stirring constantly; transfer to slow-cooker.
  • Stir in sausage, vegetables, garlic, and seasonings; cook, covered, in slow-cooker on low for 6 hours.
  • Stir in chicken and continue cooking for another hour.
  • You can add thawed shrimp when you add in the chicken, if desired.*
  • Can be served as a soup or over rice.

Friday, February 17, 2017

Butterfinger Cookies ala ~DKBB~

Butterfinger Cookies ala ~DKBB~
(original recipe from 101 Things To Do With A Cake Mix by Stephanie Ashcraft)

1 chocolate cake mix (Devil's Food is my favorite)
2 eggs
⅓ cup vegetable oil
½ package Butterfinger Bits (or 1 large Butterfinger bar, crushed)
  • Preheat oven to 350° F.
  • Mix together cake mix, eggs, and oil under powder is completely dissolved into dough.
  • Mix Butterfinger Bits (or crushed candy bar) into the dough thoroughly.
  • Drop dough in small balls onto parchment-covered cookie sheet.
  • Bake 10 to 12 minutes; do not overbake.
  • Remove from cookie sheet and cool.

Sunday, January 22, 2017

Carrot Cake Cookie Sandwiches ala ~DKBB~

Carrot Cake Cookie Sandwiches ala ~DKBB~
(original recipe from Cooking Light)

Cookies:
2 cups finely shredded carrots
⅓ cup brown sugar
2 Tbsp. butter
2 Tbsp. Canola oil
1 tsp. grated orange rind
½ cup raisins (optional)
½ tsp. vanilla extract
1 large egg
1 cup unbleached flour
⅓ cup brown sugar
1 tsp. ground cinnamon
¼ tsp. salt
¼ tsp. baking soda
¼ tsp. baking powder
  • Preheat oven to 350° F.
  • Combine shredded carrots and brown sugar in bowl; toss well; let stand 5 minutes.
  • If using raisins, put them in small bowl and water and microwave on high until water boils; drain off all water and cool a bit.
  • Place butter in microwave-safe bowl and microwave on high for 30 seconds or until melted; add oil, orange rind, vanilla, and egg; whisk until well combined.
  • If using raisins, add the drained, cooled raisins to the carrots and brown sugar, tossing to mix well.
  • Combine flour, brown sugar, salt, baking soda, and baking powder in a large bowl; whisk well.
  • Add carrot mixture and butter mixture to flour mixture; stir just until combined.
  • Drop dough by tablespoonful 2 inches apart onto parchment-lined baking sheet, making sure you end up with an even number of cookies.
  • Bake for 9 minutes or until cookies are set and crisp and around the edges.
  • Remove pan from oven and let stand 3 minutes; after 3 minutes, remove cookies from pan onto wire rack(s); let cookies cool completely before assembling into cookies sandwiches.
Filling:
4 oz. ⅓-less-fat cream cheese, softened
¼ tsp. vanilla
⅛ tsp. salt
1 cup powdered sugar
  • Combine first 3 ingredients in medium mixing bowl and beat with mixer at medium speed 3 minutes or until fluffy.
  • Add powdered sugar and beat at low speed 1 minutes or until well combined (do not overbeat).
  • Spread 1 Tbsp. (or more, use your judgment) on flat side of cookie and top with flat side of another cookie to create a cookie sandwich; repeat with remaining cookies and filling.
If you make 14 total cookies, per serving: 186 calories, 28g carbs, 1g fiber, 2g protein, 140mg sodium, 7.6g fat.

Saturday, January 21, 2017

Crispy Jalapeno Popper Beef Taquitos ala ~DKBB~

Crispy Jalapeño Beef Taquitos ala ~DKBB~
(original recipe from www.carlsbadcravings.com)

12 medium tortillas (I use my homemade tortillas or a golden blend type tortilla)
1 lb. lean ground beef
½ small onion, chopped
2 to 4 jalapeños, deveined and diced
3 cloves garlic, minced
1½ tsp. chili powder
1 tsp. cumin
½ tsp. turmeric
½ tsp. smoked spicy paprika
½ tsp. salt
4 to 6 oz. cream cheese, whipped
½ cup salsa
1 cup shredded (or grated) Pepper Jack cheese
  • Cook beef, onions, jalapeños, and onions in large skillet over medium heat until onions are softened and beef is cooked through; add garlic and sauté for 1 minute; drain off excess fat.
  • Stir in all the spices/seasonings, followed by the salsa and cream cheese; heat all over medium heat until cream cheese in completely melted and mixed in, stirring often.
  • Stir in the Pepper Jack cheese, cooking and stirring until melted and mixed in thoroughly.
  • To assemble, add a little less than ¼ cup filling to the bottom third of each tortilla, spreading it out in a long line to about ½ inch from edges of tortilla; tightly roll up tortillas.
  • Heat a small amount of olive oil in a large nonstick pan over medium heat; working in batches, add taquitos and cook until golden brown on all sides, rotating as necessary.
  • Serve with salsa, cheese, and/or avocados or guacamole as desired.