Dry Salt Brined Roasted Chicken

Dry Brine:

3 T kosher salt

1-2 T zest of an orange and lemon

2 tsp fresh chopped thyme and rosemary

Mix and spread all over a prepared whole chicken.  Place in a bowl in the refrigerator UNCOVERED for 24 -48 hours.

Roast in the oven on a bed of whatever veggies you like with a little wine (1/2 c) and chicken broth (1-2 c) at 375 degrees for 60-90 minutes depending on the size of the chicken.  Use a thermometer to check doneness.  Let rest tented with foil for at least 10 minutes.

Optional add:  garlic salt, paprika or whatever seasoning you would like just before roasting.  Can stuff chicken with lemon that you zest and fresh herbs.  I like to tie the legs together with kitchen string.

Makes some killer homemade broth with leftovers!!

shared by Char

alfredo sauce

 1/2 c butter

1 1/2 c heavy whipping cream

2 tsp garlic, minced

1/2 tsp Italian seasoning

salt & pepper

2 c grated parmesan

This is easy peasy!!  Add everything to the pan and cook on low for 10-15 minutes.

YUM! YUM!

shared by Google search??

Grandma's Butter Icing

 3 c confectioners sugar

1 1/2 tsp vanilla

1/2 c butter

3 T milk

Mix together until smooth.

created by Grandma Helen Sims

Miso Peanut Dressing

1 1/2 T peanut butter

1 1/2 T honey

1 T tamari or soy sauce

1 T white miso paste

1 1/2 T sesame oil

4 T unseasoned rice vinegar

1 tsp Sambal chili paste

Mix in a bullet or blender!

Aunt Onie's Homemade Bread

1 1/2 c milk

1/2 c butter

2 tsp salt

2 T sugar

2 pkgs yeast

1 c warm water

6-7 c flour

Heat milk, salt and butter until butter melts.  Add milk mixture to half the flour.  

Mix yeast in warm water and add sugar.  Yeast will get foamy.

Add to flour and stir in as much more flour as you can with a spoon.  Turn out onto a lightly floured surface.  Knead in enough flour to make a moderately stiff dough that is smooth and elastic.  About 6 minutes.  Shape into a ball.  Put in a greased bowl; turn once.  Cover and let rise in a warm place until double (about 1 1/4 hrs.)  

Punch down; turn onto floured surface.  Divide dough in half.  Cover; let rise 10 minutes.  Shape into desired rolls or loaves of bread.  Place in butter pan(s) and brush with melted butter.  Cover; let rise in a warm place until near double (45-60 minutes).  

Bake in a preheated oven at 375 degrees or until golden brown.  Remove from pan(s).  Cool.

created by my Aunt Onie Colgin

Decadent Chocolate Truffles made with Cacao

 

• 4.73 fl oz (140 ml/g) double cream or dairy free alternative such as full-fat coconut milk (from a can) – with high content coconut extract (65%+)
• 3.17 oz (90 g) caster sugar
• 3.17 oz (90 g) 100% cacao block/bar/buttons finely chopped or grated 
• liqueur/nut or fruit extracts of choice optional – added a little at a time to taste (See NOTES)
• mixes of : cocoa; grated chocolate; chopped or ground nuts; sprinkles and edible glitters.

• Heat the cream and sugar together in a small saucepan over a low heat, stirring continuously, until the sugar has dissolved and the mixture is just beginning to simmer (do NOT allow to boil).
• Remove from the heat and stir in the cacao until the mixture is smooth and shiny and the cacao has completely melted and combined.
• If adding optional oils, liqueurs or other additions, add them at this point a little at a time to taste, being careful not to add too much liquid or the mixture will not set properly. 1 to 1½ tablespoons of liqueur maximum.
• Pour the mixture into an air-tight container and allow to cool before placing in the fridge to fully set (3 to 4 hours or overnight).
• Once firm, scoop small spoons of the mixture into the palm of your hands and roll into balls. 
• Mix any coatings into shallow bowls and gently roll the truffle balls to coat/dust.
• Once coated, place the balls separately on a tray lined with baking paper.
• Place back in the fridge to chill and firm.
• As these truffles are made with cream, they are best stored in the fridge in airtight containers/boxed.

Butter OR Boursin OR Cream Cheese Board

1 stick of really GOOD butter, OR Boursin Cheese OR block of Cream Cheese

Spread on a your favorite wooden board, platter or whatever--not too thin, not too thick, just right!

Ideas of toppings:

• Butter Board
• honey
• pomegranate seeds or dried fruit of choice, chopped if big pieces
• pistachios or fave nut coarsely chopped
• fresh rosemary, chopped and sprigs to decorate
• Boursin Cheese Board
• jam or jelly of choice such as pepper jelly, raspberry jelly
• nut of choice, chopped
• chopped salami or meat of choice
• fresh herbs
• (for an Italian twist-try EVOO, Sundried tomatoes, pine nuts and basil)
• Cream Cheese Board
• smoked salmon
• capers
• red onion
• fresh dill
• OR pepper jelly
• OR whatever you can find in the frig.....everything goes with Cream Cheese

Have fun with this SUPER FUN concept and serve with whatever sounds good....fresh bread, crackers study enough to dip & drag through the spread or maybe even veggies depending on your toppings!

inspiration from my friend, Stacey who recently visited the east coast

Chicken Thigh Marinade

1 lb Chicken Thigh (I like bone in with skin)

Marinade:

1 tbsp Honey

1 tbsp Oyster Sauce 

2 tbsp Tamari or soy sauce

2 tbsps Coconut or Brown Sugar

2 cloves Garlic, pureed or grated

1 inch Ginger, pureed or grated 

1 tsp Chinese Five Spice powder

Pinch of White Pepper or Black Pepper

Directions:

Prepare the Marinade:

Mix all marinade ingredients in a bowl or ziplock bag.

Marinate the Chicken overnight in frig. 

Grill chicken and ENJOY!

Shared by FB recipes

Baked Salmon Meatballs with Avocado Dip

Ingredients:

For the Salmon Meatballs:

1 lb fresh salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp lemon zest

Salt and black pepper, to taste

For the Tangy Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt or sour cream

1 tbsp lime juice (or lemon juice)

1 small clove garlic, minced

Salt and black pepper, to taste

Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Salmon Meatballs:  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.

Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.

2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.

3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:  Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.

Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.

Shared by unknown source

Tzatziki

 For the Garlic Tzatziki:

1 ½ cups greek yogurt

4 cloves garlic

1 small cucumber, peeled and chopped

2 teaspoons olive oil

Juice of ½ lemon

Homemade Pie Crust

1 c shortening (butter or lard)

2 2/3 flour

1 tsp salt

• add shortening, flour and salt in a medium bowl
• using a pastry blender, mix until pebbly
• cover  and place in the refrigerator for 2 hours or until very chilled
• also ok to freeze at this point for use later

7-8 T of ice cold water (make a cup of ice & water-allow it chill well)

To move forward with the thawed, cold pebbly dough, make 3 little wells in the dough.  

Place 1 T of iced water into each well.  Using a fork, mix.  After the water is worked in, make 3 more wells and repeat with 3 T of iced water.

Add another T of iced water, mix. Then if needed, sprinkle water with fingers and mix.

When the dough comes "together", split the dough ball into two balls

Flour generously a mat for rolling out the dough or countertop.

With floured hands, work the one dough ball into a flat round disc-about 6" in diameter.

Place disc of dough on the floured surface.

Flour generously the top of the dough.

Roll from the center evenly on all sides, then flip dough onto a re-floured surface, add more flour on top.

Continue repeating the roll out and flip as well as re-flouring the surface and the top of the dough.

If the dough begins to separate, wet a finger with water and paste the dough back together.

Once the dough gets larger the bottom of the pie dish you will be using, fold the dough in half and place in the pie dish. (to measure gently place the pie dish in the center of the rolled out dough.  The dough should exceed the edges of the pie dish)

Trim the edges of the dough to your desired look.

Repeat all of the above with dough ball #2 or freeze.

Proceed with your pie recipe!

inspired by Aunt Judy M

pork tenderloin full of succulence

pork tenderloin
prepare marinade:

in a glass dish big enough that the pork tenderloin can lie flat

• 2 T EVOO
• 2-3 garlic cloves chopped
• 2 tsp fresh thyme or 1 tsp dried thyme
• 1 T dijon mustard or fave mustard
• salt and pepper
• 2 T local honey or maple syrup

mix marinade and roll the pork tenderloin around in it, cover meat and refrigerate for at least 2 hours

after marinading, add 1 T EVVO to a cast iron, heat skillet and preheat oven 325 degrees

add meat to heated skillet, brown on all sides

place in preheated oven and roast for 30-35 minutes

rest for 10 minutes slightly tented and then slice

Serve with glazed apples (in butter and honey) on top of a green salad with a light mustard vinaigrette.  So easy and delicious!!

inspired by Catherine's Farmhouse Kitchen

Pumpkin Quiche Gone Savory

• Bake a pastry crust in a large pie plate and set aside (ok to use gluten free)
• Preheat oven to 350 degrees for the quiche

Quiche:

• 6-8 slices bacon
• brown bacon, strain and set aside
• 1 medium yellow (white, yellow or sweet) chopped
• brown in the bacon grease or 2 T of butter or EVVO until caramelized - 12-15 minutes
• 6 sage leaves-chop finely 
• add bacon and sage to the caramelized onions, sprinkle salt and pepper, heat on low
• 8 eggs
• 3/4/c pumpkin puree
• 1/2 c heavy cream or coconut cream
• option:  pinch of cayenne pepper  (I love a little kick)
• Whisk eggs, pumpkin and cream in a large bowl
• Add onion mixture and whisk together
• Pour into prepared crust
• Bake 30-40 minutes, remove from oven and cool 10 minutes before slicing

Salad for Quiche Topping:

• 4 cups of arugula or fave greens
• Salt and pepper to taste
• 1 lemon juiced over greens
• 1 T fave white vinegar (Chardonnay is special) over greens
• 2 T EVVO over greens
• Toss and place on top of the quiche

Enjoy!!

Tip:  I learned from Geoffrey to apply acid on salad greens before oil to avoid an "oily" salad.  If the oil is applied first, the acid flavorings bounce off of the greens.

created by Geoffrey Zakarian and loved by Char

Breakfast Sausage Gravy

1 lb of country style breakfast pork sausage (option to use ground turkey or chicken and add:  1/2-1 tsp  garlic powder, 1/2 tsp onion powder, 1/2 tsp sage, 1 tsp thyme, 3/4 tsp smoked paprika, 1/4-1/2 tsp crushed red pepper flakes, 1/4 tsp fennel, 1/2 tsp salt and 1/4 tsp pepper)

Brown the meat in a skillet, drain any unwanted grease.

Sprinkle 1/4 c of flour (ok to use gluten free) on meat

Add slowly on medium heat 2 1/2- 3 cups of whole milk (to desired thickness)

Salt and pepper to taste

Optional: pinch to 1/4 tsp crushed red pepper flakes

Serve however you like piping hot!

TIPS:

Great to make a day ahead.  Thin gravy with additional milk.  

Ok to make with vegan meat alternative.

shared by Char

Buttermilk Biscuits Never Better

Preheat oven to 400 degrees

Seasoned Cast Iron Skillet ready to go

Measure in a large bowl or food processor:

• 2 1/2 c all-purpose flour (plus extra for hands and work area
• 2 T baking powder (aluminum free is best)
• 1 tsp salt

Mix or pulse.

Add 1/2 c butter cubed and VERY COLD-mix into dry ingredients with a pastry cutter, large fork or pulse if in a food processor until crumbles form.  

Add 1 c and 2 T COLD buttermilk, 2 tsp honey or maple syrup-fold or pulse everything together without overworking.

Pour dough onto floured surface and flatten into a 3/4" rectangle.  Using a biscuit cutter, cut out biscuits and place in a seasoned cast iron skillet.

Bake 15-20 minutes, butter tops when golden brown.

Enjoy with sausage gravy or homemade jam!!

created by sallysbakingaddiction and Char

Jeff’s Boiled Shrimp

1. wash 2-3 lbs of shrimp
2. put in large pot
3. cover shrimp with beer
4. add cup of vinegar
5. shake healthy amounts of Old Bay and Tony Chachere's in the pot
6. bring to a boil
7. shut off heat, cover with a lif for 5 minutes
8. drain 
9. cool in the frig

Serve with Remoulade or Cocktail Sauce

pork tenderloin greek style

1 1/2-2 lb pork tenderloin

Mix together:

• 4 garlic cloves minced
• 1 large lemon zested and juiced
• 2 T fresh oregano or 2 tsp dried oregano
• 1/2 c EVOO
• few twists or shakes of salt and pepper

Put tenderloin in a plastic bag and add marinade mixture. 

Let it marinade for 2-3 hours.  Bring to room temperature before grilling.

Grill to taste and let rest 5-10 minutes before slicing and serving.

Enjoy!

shared by Google and Char

Cheese Dip Swiss Style

•  Preheat oven 350 degrees
• Mix:
• 2 c shredded Swiss cheese 
• 8 ozs cream cheese (one block), room temp
• 6-8 green onions, chopped (to taste)
• 1/2 c mayo

• Spread in a pie pan or baking dish
• Bake 20 minutes or until desired appearance!
• Sprinkle fresh bacon bits and slivered almonds on top (optional: pomegranate seeds add a zippy crunch)

SERVE HOT with slices baguette, crackers or veggies

It's a CROWD PLEASER!!

shared by Kelly Khan (class of '82 besties)

Vegan Alfredo Sauce

• small head of cauliflower-clean & steam until tender
• soak 1 c of raw cashews by covering with filtered water for 2 hours, strain & rinse thoroughly (if unable to find raw, use unsalted roasted and soak in hot water), (do not use the water nuts soaked in)

In a heavy duty blender (love my Vitamix), add the following:

• steamed cauliflower
• soaked and rinsed cashews
• 2 c veggie broth (non-Vegan option: chicken broth)
• 3-4 garlic cloves, minced
• 1/2 tsp onion powder
• pinch of nutmeg
• salt and pepper to taste
• optional add-ins:  hot pepper flakes, juice of 1/2 lemon

Blend all ingredients thoroughly.  Pour into a saucepan or skillet to slowly reheat.  

Optional vegan/non-vegan add-ins to the sauce:  green peas, bacon bits, green onions, fresh herbs of choice, parmesan cheese, or cheese of choice.

• Prepare a 1-2 lbs of fave pasta or blanched spiraled veggie such as zucchini
• Add sauce
• ENJOY!

created by Google search and a couple Char enhancements

Basic Mustard Mayo Horseradish Sauce

1 1/2 cups "good" mayonnaise

1/3 c sour cream or whole milk yogurt

3 T Dijon mustard

1 1/2 T whole grain mustard

1-2 T fresh "real" horseradish

• Whisk all ingredients and serve with fave beef!

7 or less & Done!!

inspired by Barefoot Contessa