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.

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.

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.

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.

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.

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.

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.

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.

Roasted Pork with Apples and Potatoes ala ~DKBB~

Roasted Pork with Apples and Potatoes ala ~DKBB~

(original recipe in the March 2018 edition of Cooking Light magazine)

Photo from Cooking Light

1 1 lb. pork tenderloin, trimmed

3 Tbsp. olive oil

1½ Tbsp. fresh thyme, chopped

1½ Tbsp. fresh rosemary, chopped

1¼ tsp. kosher salt, divided

1 tsp. cracked black pepper

4 to 6 potatoes, cut into 2” wedges (any kind - your choice - could also use sweet potatoes)

2 large Braeburn apples, peeled and sliced

12 to 16 oz. fresh green beans, trimmed

¼ cup chicken stock

¼ cup unsalted butter

2 Tbsp. apple cider vinegar

• Preheat oven to 500° F; place heavy rimmed baking sheet (jelly roll pan) in oven and leave in while oven preheats.
• Combine oil, thyme, rosemary, 1 tsp. salt, and pepper; rub ⅓ of this on pork.
• Remove hot pan from oven, place pork on it, and return to oven; immediately lower the oven temperature to 450° F and bake pork for 5 minutes.
• Toss potato wedges and apple slices with remaining oil/seasonings mixture, coating all well.
• Remove pan from oven; add coated potatoes and apples to pan with pork and return to oven; continue baking until a thermometer inserted in pork registers at least 140° F (15 minutes).
• When pork reaches correct temperature, remove it from the pan, place on plate, and let it cool a bit, then slice it into ¾” to 1” slices.
• Leaving potatoes/apples on pan, add the green beans and continue baking for another 10 to 12 minutes (you want the potatoes done and the beans just a tich past crisp).
• Remove pan from oven and place potatoes/apples/beans in a bowl.
• To now-empty hot pan, add ¼ tsp. salt, stock, butter, and vinegar; scrape all leavings on bottom of pan loose and stir until butter is melted.
• Add veggies and sliced pork back to pan and put back in oven for another 5 to 8 minutes.
• Serve pork, veggies, and stock together.

Root Vegetable and Chicken Curry ala ~DKBB~

Root Vegetable and Chicken Curry ala ~DKBB~

(original recipe from www.theroastedroot.net)

2 skinless chicken breasts

2 Tbsp. coconut oil (or oil of choice)

1 yellow onion, chopped

1½ Tbsp. grated ginger (or 1 big squeeze of Squeezable Ginger)

1 to 2 turnips, diced to ½” cubes

1 to 2 rutabagas, diced to ½” cubes (peel as needed)

1 parsnip, peeled, diced to ½” cubes

1tsp. cumin seeds

1 to 3 Tbsp. curry (any kind…your choice)

1 can coconut milk

• Cook the chicken breasts as you desire (broil, grill, fry in a small amount of oil), then remove from heat and allow to cool before cutting into 1” cubes. Set aside.
• In a large skillet (or wok), sauté onion and cumin seeds in the oil over medium heat until the onion is softened and beginning to turn translucent (about 3 minutes).
• Add the root vegetables and sauté 5 to 8 minutes before adding ¼ cup of the coconut milk; continue cooking 2 minutes, allowing the coconut milk to evaporate, then add in another ¼ cup and continue cooking about 5 minutes.
• Add an additional ¼ cup coconut milk – by now the root vegetables should be softening a bit; once the vegetables are cooked through (but not completely mushy), add all the remaining coconut milk and the curry, stirring to incorporate.
• Allow all to come to a gentle boil and cook a few more minutes before adding in the chicken; cook all on low for about 5 minutes to heat through.
• Serve over rice (brown, white…your choice).

Miso Soup with Chicken, Noodles, Shiitake Mushrooms ala ~DKBB~

(original recipe from carlsbadcravings.com)

2 boneless, skinless chicken breasts cut into 1” pieces

2 Tbsp. olive oil (divided)

1 medium yellow onion, chopped

6 oz. fresh shiitake mushrooms (stems removed and caps sliced into ¼” pieces) OR,

   2 4 oz. cans shiitake mushrooms, drained

2 to 3 medium carrots, sliced

1 cup diced peppers (I usually use several of the small red/orange/yellow ones)

1 Tbsp. grated fresh ginger or squeeze bottle ginger

4 cloves garlic, minced

4 cups miso broth

4 cups chicken broth

1 Tbsp. low-sodium soy sauce

1 Tbsp. rice vinegar

1 Tbsp. Japanese rice wine or pale dry sherry

Sriracha sauce to taste (1 Tbsp. or more)

3 oz. thin rice noodle (broken or cut into smallish pieces)

1 to 2 head bok choy, cut into bite size pieces (about 3 cups)

• Heat 1 Tbsp. olive oil in Dutch oven/soup pot over medium-high heat; add chicken and brown (approximately 2 to 3 minutes); remove to a plate.
• Add remaining 1 Tbsp. olive oil to the now-empty pot and heat over medium-high heat; add onions, carrots, peppers and sauté until tender; add mushrooms, ginger, and garlic and continue sautéing for 1 minute.
• Add the cooked chicken back into the pot, followed by the broths, soy sauce, rice vinegar, rice wine (or sherry), and sriracha; bring to a boil, then reduce heat to medium-low and gently simmer for 15 to 20 minutes.
• Add rice noodles to pot and simmer 2 to 5 minutes, then turn off heat and add bok choy and cover pot just noodles are al dente and bok choy is wilted (5 to 10 minutes).

Makes 8 to 10 servings.