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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.

Friday, June 1, 2018

Early Summer Succotash ala ~DKBB~

Early Summer Succotash ala ~DKBB~
(original recipe from Cooking Light June 2018) 

photo from Cooking Light

3 Tbsp. olive oil
1 cup thinly sliced shallots
1 to 2 cloves garlic, thinly sliced
2½ cups fresh green beans, chopped
½ cup fresh (or frozen) corn kernels
½ cup water
Kosher salt and fresh cracked pepper to taste
½ cup torn fresh basil (optional)
  • Heat oil in large skillet over medium high heat; add shallots and garlic; cook until softened (about 4 minutes).
  • Add green beans, corn, and water; cover and cook 5 minutes; continue cooking (covered or uncovered, your choice) until beans are crisp-tender.
  • Stir in salt and pepper (and basil, if desired); serve.


Monday, April 9, 2018

Macaroni and Cheese ala ~DKBB~

Macaroni and Cheese ala ~DKBB~
(original recipe from www.pioneerwoman.com)
2 cups dried macaroni
1 egg, beaten
2 Tbsp. butter
2 Tbsp. flour (I use Wondra flour for sauces like this)
1¼ cups milk
1 (heaping) tsp. dry mustard
¾ lb. sharp cheddar cheese, shredded (you can use any cheese/cheese mixture you desire; I prefer sharp or extra sharp cheddar)
¼ tsp. salt
¼ tsp. smoked paprika
¼ tsp. ground thyme
⅛ to ¼ tsp. cayenne pepper
¼ tsp. seasoned salt (optional)
¼ tsp. ground black pepper
  • Cook macaroni until very firm (macaroni should be too firm to eat right out of the pot); drain.
  • In a small bowl, beat the egg well.
  • In a large pot, melt butter and sprinkle in flour; whisk together over medium-low heat; cook mixture for five minutes, whisking constantly (don’t let it burn).
  • Pour in milk, add mustard, and whisk until smooth; cook for five minutes until very thick; reduce heat to low.
  • Take ¼ cup sauce and very slowly pour it into beaten egg, whisking constantly to avoid cooking egg; whisk together until smooth.
  • Poor egg mixture into the sauce, whisking constantly; stir until smooth.
  • Add in cheese and stir to melt.
  • Add salt, pepper, and spices as desired; taste sauce and add more seasonings as desired (do NOT under salt).
  • Pour cheese sauce into cooked, drained macaroni and stir to combine.
  • Serve immediately (very creamy), OR pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes in a 350° F oven until bubbly and golden on top.

Monday, April 2, 2018

Lentil Quiche ala ~DKBB~


 Lentil Quiche ala ~DKBB~
(original recipe from WONDER79 on allrecipes.com)
1 cup chopped onion
2 Tbsp. olive oil
½ cup dried yellow lentils
2 cups water
2 cups broccoli florets
1 cup quartered grape or cherry tomatoes
4 eggs, beaten
1 cup whole milk
1 tsp. salt
Cracked black pepper to taste
2 tsp. Italian seasoning
½ cup shredded cheddar cheese
  • Preheat oven to 375° F. Place olive oil and chopped onion in 9-inch deep-dish pie plate; bake for 15 minutes, or until onion is tender.
  • Place lentils and water in saucepan and bring to a boil; cook for about 20 minutes or until lentils are tender; drain most of the water off, leaving a small amount in pan with lentils; place broccoli florets on top of lentils; cover and cook for about 5 minutes. This will dry the lentils and cook the broccoli.
  • Transfer the lentils, broccoli, and tomatoes to the pie plate with the onions and stir to evenly distribute; stir in cheese.
  • In a medium bowl, whisk together the eggs, milk, and spices; pour this over the ingredients in the pie plate.
  • Bake for 45 minutes or until center is firm when the quiche is jiggled; cool for a few minutes before slicing and serving.


Friday, March 9, 2018

Fiery Stuffed Poblanos ala ~DKBB~


Fiery Stuffed Poblanos ala ~DKBB~
(original recipe by Amber Massey in Feb./Mar. 2018 edition of Taste of Home magazine)

8 poblano peppers
Original photo from Taste of Home
1 can (15 oz.) black beans, rinsed and drained
1 medium zucchini, chopped
1 small red onion, chopped
4 cloves garlic, minced
1 can (15.25 oz.) whole kernel corn, drained
1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
1 cup cooked brown rice
1 Tbsp. cumin
1 to 1½ tsp. turmeric
1 to 1½ tsp. ground ancho (or chipotle) chili pepper 
¼ tsp. each salt and pepper
½ cup crumbled Mexican cheese
½ cup shredded pepper jack cheese
3 green onions, chopped
½ cup sour cream
  • Broil peppers 3 inches from heat until skins blister, about 5 minutes. With tongs, rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
  • Meanwhile, coarsely mash the beans; set aside. In a large nonstick skillet coated with cooking spray, sauté the zucchini and onion until tender. Add garlic and cook 1 minute longer. Add corn, tomatoes, rice, seasonings, and beans and heat thoroughly. Remove from heat, add crumbled Mexican cheese. Set aside.
  • Preheat oven to 375° F. Peel charred skins from poblanos; discard skins. Cut a slit lengthwise in each pepper, leaving stem intact; remove and discard membranes and seeds. Spoon 2/3 cup filling into each pepper.
  • Place peppers in a 13x9 inch baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and pepper jack cheese during the last 5 minutes of baking.
  • Serve with sour cream, if desired.

Tuesday, February 27, 2018

Baked Moussaka ala ~DKBB~

Baked Moussaka ala ~DKBB~
(original recipe by Callie Nash in March 2018 edition of Cooking Light magazine)

1 pound lean ground beef
2 cups peeled, cubed eggplant (1 large eggplant)
1 red pepper, chopped
½ onion, chopped
1 Tbsp. chopped fresh thyme
1 Tbsp. minced garlic
1 can white beans, rinsed, drained, and slightly mashed
1 to 2 roma tomatoes, chopped
1 8oz. can tomato sauce
1 tsp. kosher salt
1 tsp. fresh cracked pepper
¾ cup plain Greek yogurt (1 small container)
2 large eggs, lightly beaten
  • Preheat oven to 400° F.
  • Brown ground beef in skillet over medium heat; drain; add in eggplant, bell pepper, onion, thyme, and garlic; cook 6 to 8 minutes.
  • Add mashed beans, tomato, tomato sauce, salt, and pepper; heat thoroughly; spoon all into 9x13 glass baking dish.
  • Combine yogurt and eggs in bowl, mixing well; pour this over the moussaka; bake 12 to 14 minutes, or until topping is bubbly and yogurt is set.
  • Optional: sprinkle with fresh flat-leaf parsley and roasted pine nuts before serving.