Korean Noodles

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I threw this together for lunch the other day.

Very tasty, and a great way to use up your fresh veggy's, whatever they may be.

Linked with Sunflower Supper Club: Weekend Potluck, Rattlebridge Farm: Foodie Friday
and Foodie Friends Friday.

Korean Noodles

Serves 2-3

8 oz. Noodles (spaghetti, fettuccini, udon)

1 inch piece Fresh Ginger, finely chopped

2 Garlic Cloves, Minced

1/4 cup Tamari Or Soy Sauce

3-4 tbsp Honey

1 1/2 tbsp Tomato Paste

2 tbsp Rice Wine Vinegar

1 tbsp plus 1 tsp Sesame Oil

1/2 tsp Sriracha Hot Sauce, more if you want it hot

1 cup Mushrooms, sliced

1 tbsp Butter

1 tbsp Oil

1/2 large onion, sliced into strips

6 oz. Cole Slaw Mix

1 cup broccoli florets

1/2 cup Carrots, sliced into thin strips

1/2 Red Pepper, sliced into thin strips

3 Green Onions, thinly sliced (tops and bottoms)

Toasted Sesame Seeds

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and place in a large serving bowl. I used 1 bunch of udon noodles. The package contained 2 wrapped bunches of noodles with 5 oz. in each one. The sauce could have easily covered 8 oz. of noodles.

In a small saucepan, combine a splash of water, chopped ginger, garlic, tamari/soy sauce, honey, tomato paste, vinegar, sesame oil and hot sauce, whisking until smooth and heated. Pour sauce over noodles and keep warm.

Get all of the remaining ingredients ready for a quick stir-fry.

In an over sized skillet on med, saute mushrooms in the butter; remove from the pan with a slotted spoon, leaving juices behind. Add the oil and heat over high heat. Add the onion and stir fry 1 minute; add the slaw mix, broccoli, carrots and bell pepper and stir-fry for 2 minutes, then add the scallions and toss for 1 minute. Add the mushrooms and noodles back into skillet and toss to combine.

Top with sesame seeds and more green onion if desired.

Jalapeno Cheddar Skillet Cornbread

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This cornbread was the bomb. I mean seriously good.

Loved the flavor combinations. You had that rich cheesy flavor with just the right amount of spiciness from the peppers, then that hint of sweetness when you got a bite of the sweet corn. Yummy! 

I think using pickled and fresh jalapenos makes a huge difference.
Gives it just that added umph of flavor.

As far as cornbread goes, this is my new favorite. 

I can't remember any other I've tried coming even close. Don't miss out, you gotta try it.

Jalapeno Cheddar Skillet Cornbread

1 cup flour
1 cup cornmeal
2 tbsp plus 1 tsp sugar
2 ½ tsp baking powder
1 1/2 tsp salt
1 cup buttermilk
6 tbsp butter, melted, divided use
2 large eggs
1 1/2 cups sharp cheddar cheese, shredded, divided use
3 scallions, chopped
2 small corn on the cob, or 1/2 cup frozen, thawed
2 tbsp pickled jalapeno, minced

1 jalapeno, seeded, 1/2 minced, 1/2 cut into moon shape

Add shucked corn to a medium pot of boiling water, cover and let sit 5-10 minutes. Remove and cool enough to handle. Stand corn on end and remove kernels with a sharp knife.

Heat up oven proof/cast iron skillet in a 400* oven.

Melt butter in a small bowl, set aside to cool.

Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in 1 cup of cheese.

In a separate large bowl, whisk together buttermilk, 5 tbsps of butter and eggs. Stir in scallions, corn, pickled jalapeno and the minced 1/2 of the fresh jalapeno.

Stir wet ingredients into your dry ingredients and mix until just combined.

Reduce oven to 375*. Add remaining butter to skillet (may spatter), and pour in batter. Top with remaining cheese and sliced jalapeno. Bake until edges are a golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes. Cool slightly before cutting.

Braided Pesto Bread

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Bread is definitely one of my favorite food groups, so when I came across this on 
Pinterest, I knew I had to make it.

I think it has a great look about it and was really easy to make. And as expected, delicious.

I have lots of fresh basil, so it was a cinch to whip up some pesto.

I just put a big handful of basil leaves into my processor, added about 1/3 cup of pecans (that's what I had on hand), 1/3 cup of freshly grated parmesan cheese, squeeze of 1/2 lemon, salt and pepper. With the machine running I poured in enough olive oil to make it all come together and have a nice spreadable consistency. Wham bam done.

The next morning after I made this, I went into the kitchen and saw a note on the fridge that my 17 year old son, Christopher, had put up there, that said, "Million Dollar Meal, make pizza dough out of this" with a smiley face. Evidently he enjoyed it. I thought that was pretty funny, then thought...yeah, that would be good.

Braided Pesto Bread

1 cup warm water

2 tsp yeast

1 tsp sugar

2 1/2 cups flour, plus more for dusting work surface

1 Tbsp olive oil

1 tsp salt

1/2 cup pesto, purchased or homemade

2 Tbsp grated parmesan

Place warm water in the bowl of your stand mixer fitted with the dough hook; add sugar and sprinkle yeast over top. Let it sit until yeast is dissolved and frothy, apprx. 10 minutes.

Add the flour, oil, and salt and turn the mixer to low. Knead the dough for 5 minutes until smooth and elastic - after about 2 minutes, the dough should completely clean the bottom and sides of the bowl. If it does not, add additional flour, one spoonful at a time until it does.

Form the dough into a smooth ball and transfer to a lightly greased bowl, cover with a kitchen towel and let rise until doubled, 40-60 minutes.

Preheat oven to 425.

Lightly flour your work surface. Flatten dough out gently, then roll into a rectangle ~18x12 inches. Spoon pesto over top, spreading evenly, leaving a clean 1/2-inch border around the edges. Starting at the long side of the dough, roll up and pinch the seam closed.

Transfer to your parchment-lined or cornmeal-dusted baking sheet. Cut the dough in half down the length of the dough and pinch the top ends together. Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top (this is what makes the bread pretty). When you get to the bottom, pinch the ends together and wrap into a wreath. Fold technique is found here.

Transfer to your baking sheet and let rest for 30 minutes. Top with shredded parmesan and bake for 20-25 minutes, or until golden brown.

Let cool slightly and slice to serve.

Source: Confessions of a Foodie Bride

Spicy Black Beans and Peppers

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Love this recipe.

I was looking for a side dish to go along with some Chicken with Mole Sauce that I was making (was not impressed), and came across this one that fit the bill perfectly.

Simple to make and full of flavor.

This photo was actually taken 2 days later, and I gotta say, the beans only got better. Drizzle them with lots of Frank's hot sauce because it really is the right thing to do. 

Add some sausage or chicken and would be excellent as a main course.

Spicy Black Beans and Peppers

1 tablespoon vegetable oil

1 large onion, diced

1 cup chopped green bell pepper

1 cup chopped red bell pepper

3 large garlic cloves, chopped

1 tablespoon ground cumin

1 jalapeno chili, seeded, chopped

1 teaspoon dried oregano

2 15-16 ounce cans black beans, drained

2 cups canned crushed tomatoes with puree

1/4 cup orange juice

1 1/2 teaspoons hot pepper sauce (Frank’s is good)

Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeno and oregano; saute until vegetables begin to soften, about 8 minutes.

Mash 1/2 cup beans. Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.

Serve over rice, if desired.

Source: Bon Appetit magazine.

Homemade Hot Sauce

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I found the coolest recipe/idea in Bon Appetit for all those fresh chiles 

so many of us have this time of year.

It's actually fun to make, really easy, and helps preserve the 

fruity and floral notes in just picked peppers.

 I used a combination of several different types, like  jalapeno, cayenne, fresno and 

even a couple of sweet banana peppers. I didn't seed the cayenne but since this was 

my first attempt at this, I did seed a couple of the fresno. I think my sauce turned out fairly 

mild for a hot sauce. It has heat but not overly so, which I like. Next time I may go a little hotter. 

The article stated that if you want to tame the heat of the really hot ones, like 

cumari and habanero, to pair them with milder peppers, such as poblanos, 

Anaheims, or even sweet bell peppers.

You can dab it on grilled ribs, toss with wings or add to any sauce you want that added extra punch. You could also put it in a cool bottle and give it as a gift.


Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Master Hot Sauce

Makes about 2 1/2 cups

1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)

2 tablespoons kosher salt

1 1/2 cups distilled white vinegar

Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.

Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)

Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.) 

DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.


Source: Bon Appetit magazine.

Tennessee Pound Cake with Strawberries and Mint Whipped Cream

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I really like this pound cake recipe. 

While it's not considered truly "old fashioned", it was about 26 years ago 
that I came across the recipe and it makes a delicious cake.

This time I served it with some sweetened strawberries and mint infused whipped cream. Totally yum!

For the berries, simply cut them up and place in a bowl, then sprinkle on 2-3 
tablespoons of sugar. Cover and refrigerate until the strawberries 
release some of their juices, 2-3 hours.

For the infused whipped cream, pour 1 1/2 cups of heavy whipping cream 
into a small sauce pan along with 2 2" long sprigs of mint with leaves and 
heat until hot. Do Not Boil. Let cool, then place in the refrigerator until cold. 
Remove mint sprigs and poor into a large bowl. While beating cream, add 1 tsp of vanilla 
and 3-4 tablespoons of confectioners sugar. (Adjust sugar to desired sweetness). 
Beat until soft peaks form.

Linked with Food on Friday, Weekend Potluck and Foodie Friday.

Tennessee Pound Cake

2 sticks butter

1/2 cup shortening
3 cup sugar
1 tsp vanilla extract

1/2 tsp almond extract

5 eggs
1 tsp salt
1/2 tsp baking powder
3 cups unsifted flour
1 cup milk

Cream first three ingredients together. Add flavoring and eggs one at a time, beating 2 min. after each. 

Mix salt, baking powder and flour together; add alternately with milk, mixing after each addition. 

Pour into a well greased tube pan or 3 8" cake pans. Bake for 80-90 minutes for a tube pan or 30-40 minutes for cake pans.

Serve this by itself or if you feel it's lonely, top with your favorite flavor of ice cream or whipped cream.

Bacon Jam

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I came across this recipe quite awhile ago and instantly knew I wanted to make it.

I mean, how can you go wrong...Bacon Jam?!

IT IS SO GOOD!

We had it on Panini's yesterday and the entire family loved it. 

Can't wait to put it on a burger or serve it with chicken.

Just in case you're wondering, this is what was on the panini.

Two different types of cheese. I used Havarti on the top of the ciabatta bun, followed by 2-3 slices of sun-dried tomato turkey, pepperoncini slices, dill pickle slices, and sliced onion. On the bottom bun I put down a layer of bacon jam, followed by some basil pesto and a small drizzle of good balsamic vinegar and then a layer of cheddar cheese. Put it together and brush will olive oil, then onto the panini maker.

It was perfect. 

Kuddos to Dax Phillips for the bacon jam recipe.

Linked with Weekend Potluck and Foodie Friday.

Bacon Jam

1 lb of good bacon, cut into pieces

1 tbsp unsalted butter

1 large onion, diced

4 cloves of garlic, minced

1 tsp salt

1 tsp cracked black pepper

1 tbsp Sriracha sauce

1/2 tbsp Hungarian paprika

1 tsp cayenne pepper (I only used about 1/3 tsp)

1 tsp mustard powder

4 tbsp maple syrup

1 cup of strong coffee (I used 3/4 cup coffee and 1/4 cup water)

3 tbsp apple cider vinegar

1/4 cup of light brown sugar

Begin by heating a large cast iron skillet on medium heat. Add the sliced bacon pieces, and begin cooking this, rendering all of the fat, and cooking just until slightly crisp, but not super crispy. This will take about 10 minutes or so. During this time, prepare the rest of the ingredients.

When the bacon is cooked, remove with a slotted spoon onto some paper towel to remove any excess fat. Pour off most of the bacon grease, reserving for a later use. Return the skillet back to the heat and add the tablespoon of butter. Toss in the onion and garlic, and let them begin to sweat, cooking on medium heat for about 5 minutes, stirring along the way.

When the onions and garlic are cooked, add the salt and pepper, along with the brown sugar. Give a good stir, letting the sugar begin to melt away into the onions. After a couple of minutes, add the remaining ingredients and let it come to a boil. Toss in the bacon, stir, and add this to a slow cooker, on low heat, for 3 hours.

After a few hours in the slow cooker, place the mixture into a food processor and pulse down for your desired consistency. I like mine to have some recognizable bacon pieces, but pieces that are not extremely big, almost like bacon bit consistency. Return the mixture to a sauce pan, and cook on medium heat until most, if not all of the liquid evaporates, leaving you with a jam like consistency.

Store in a sealed container for up to three weeks, if it lasts that long.

Source: Tasty Kitchen by Dax Phillips.

Chipotle Zucchini Chips

We sure did enjoy these zucchini chips last night.

They were so crispy with just a hint of heat. We finished them with a squirt of lime juice, which helped bring out the chipotle flavor. Delicious!

I shallow fried them in a little olive oil on the stove top so, I don't know about you, but I figure that makes these pretty much health food. Right?

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Chipotle Zucchini Chips

2 zucchini, sliced
2/3 cup milk
1 1/2 tbsp chipotle puree
1/2 cup flour
1/2 tsp cornstarch
1/2 tsp garlic salt
1/4 tsp onion powder
Fresh cracked black pepper

Slice zucchini and place in a single layer on a double layer of paper towels, sprinkle with salt, turn slices over and let sit for 15-20 minutes. Pat dry.

Heat up a skillet over medium heat and add a thin layer of olive oil, 2-3 tbsp.

Whisk together milk and chipotle puree. Chipotle puree is just a can of chipotle peppers in adobo sauce processed in a food processor until almost smooth (which I always have in my fridge). You can always just mince up a pepper and add that with some of the adobo sauce.

In a separate bowl, stir together flour, cornstarch, garlic salt, onion powder and pepper.

Place a handful of zucchini slices into the milk and let sit for a couple of minutes; then coat with the flour mixture shaking off any excess before adding to the hot oil. Cook for a couple of minutes on each side or until golden and crispy. Remove to a paper towel lined plate to drain. If you need to you can place them on a wire rack and store in a 200 degree oven to keep warm. They can also be heated up in a hot skillet, a few seconds on each side.

Serve with lime slices to squeeze over chips.

Tomato Pie

Last night was the first time I've ever tasted Tomato Pie.

I've heard about it and wanted to taste it for quite some time, 

but just haven't had the opportunity or took the time to make one.

That's all changed. Like so many others, I have lots and lots of fresh tomatoes and 

after using some to make this, I have decided it's one of my favorite ways to utilize them.

It's so good.

I used a homemade pie crust because, lets just face it, they're better than store bought. 

Right when I took it out of the oven, I sprinkled on a layer of parmesan cheese and 1/2 my shallots, then let it cool. The cheese melted forming a layer that protects the crust from getting soggy, and the onion warmed up adding a wonderful onion flavor to the bottom.

Once you smear on the cheesy topping, just throw it it the oven.

And you end up with something like this.

My husband said "this is the best new treat we've had in a while".

He loved it. 

Me too!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Tomato Pie

1 9-inch pie shell, baked

2-3 tbsp parmesan cheese, finely grated

3-4 shallots, chopped (about 3 tbsp) 
3-4 tomatoes, cut in half, lightly squeezed to remove excess juice and seeds and sliced

1/4 cup basil, sliced or chiffonade 

1/4 cup plus 2 tbsp mayonnaise

4 oz cheddar cheese, grated

3 oz Havarti cheese, grated

3-4 good shakes of Frank's Hot Sauce

Salt and freshly ground black pepper

Preheat oven to 350°F.

Lay the sliced tomatoes out in a single layer on a couple layers of paper towels, sprinkle with salt and let sit for about 20 minutes, to get rid of excess moisture. 

Once your pie shell is cooked and still hot from the oven, cover the bottom with parmesan cheese and 1/2 of the shallots. Let cool.

In a medium bowl, mix together the grated cheese, mayonnaise, hot sauce, a sprinkling of salt and freshly ground black pepper. 

Layer 1/2 the tomatoes into the pie crust, cover with remaining shallots and 1/2 the basil. Repeat with the remaining tomatoes and basil.

Spread the cheese mixture over the top of the pie, place in the oven and bake until browned and bubbly, 35-50 minutes. Cover crust edge with foil during cooking to protect from over browning, if needed. 

Sauteed Squash and Green Beans with Bacon

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How wonderful are all the fresh vegetables that are available this time of year?!

It takes just minutes to throw together something utterly delicious and healthy, like this sauteed squash and green beans with bacon. Man was this good.

It's my absolute favorite way to eat squash and the recipe is simple.

SAUTEED SQUASH

Heat up a skillet over medium heat and add some olive oil.

Add chopped onion (and sweet or hot peppers if desired) and a pinch of red pepper 

flakes, salt and pepper; saute until it starts to soften and get some color.

Add moon shaped squash slices making sure the squash hits the bottom of the 

skillet, so they can start to brown. Stir in some minced garlic and cook 

1-2 minutes; add chopped tomato and continue cooking 2-3 minutes more.

Squeeze in juice from 1/2 lemon and some chiffonade basil.

Give it a good stir, check for seasoning and serve.

GREEN BEANS with BACON

Cook 2 slices of chopped bacon in a medium sauce pan; 

remove with a slotted spoon and set aside.

In the same skillet, add green beans to the bacon drippings and give them a stir.

Add chicken broth to come almost to the level of the beans, and a pinch of salt and pepper.

Cover and simmer until beans are tender, taste for seasoning. Stir in chopped bacon.

I served these 2 delicious sides with some cheese pasta and a quick and simple chunky tomato sauce.

FABULOUS!

Homemade Peach Ice Cream

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This ice cream was the bomb. 

In fact, I think it's some of the best peach ice cream I've tasted. 

So many recipes out there call for way too much sugar, for my taste. I don't like overly 

sweet ice cream because, I think the flavor of the ice cream itself gets lost. 

This has the perfect amount and the peach flavor really shines. 

Creamy and scrumptious,,,,,very yummy!

Homemade Peach Ice Cream

2 cups Peaches, chopped (I prefer peeled)

1 cup sugar

1 tbsp lemon juice

2 cups heavy cream

1 cup milk

1 tsp vanilla extract

4 egg yolks

In a bowl combine peaches, 1/2 cup sugar and lemon juice. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.

In a saucepan combine 1/2 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.

In a small bowl, whisk egg yolks. While whisking, stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar, stream back in the egg  mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and pour into a bowl. Add the reserved peach juice. Refrigerate until cold.

Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, about half done, add the peaches and continue to freeze until done

Chicken Dorito Casserole

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This mexican style casserole recipe was given to me by my mom 

after I got married, way back in 1981.

 It's definitely not what you would call healthy, but it is easy to make and really really good. 

So are leftovers the next day for breakfast.

 

It makes about 10 servings and is really filling, so your not actually eating a lot at one time. 

Unless of course you want to, and I'll be honest, that does happen quite often.

Linked with Rattlebridge Farm: Foodie Friday,  Sunflower Supper Club: Weekend Potluck 
and Addicted to Recipes: Scrumptious Sunday Link Party .

Chicken Dorito Casserole

3 Chicken Breasts

Olive Oil

1 Onion, chopped

1/2 cup Celery, chopped

1 Jalapeno or Fresno Pepper, seeded and minced

4 clove Garlic, minced

1 tsp Cumin

2 tsp Chili Powder

1 tsp Oregano

Pinch Salt and Pepper

1 can Rotel, mild

1 1/2 cups Chicken Stock

8 oz Cheez Whiz

3 oz Cream Cheese, softened

1 can Cream of Mushroom Soup, low sodium

1 bag Doritos, use 10 oz.

4 oz Cheddar Cheese, grated

Heat oven to 375*.

Season the chicken breasts with cumin, garlic powder, salt, and pepper. Cook in a large skillet with olive oil until just shy of done, preferably with a hint of pink. Set aside to rest. Shred chicken.

In the same skillet with a little more olive oil, sauté onion, celery, pepper, garlic, pinch of salt and pepper, cumin, oregano and chili powder until softened. Add Rotel and chicken stock, stirring to deglaze pan. Transfer into a large bowl and add remaining ingredients except Doritos, including shredded chicken and any accumulated juices.

Spray a 9x13 baking dish with oil. Reserve a handful of crushed Doritos for top and add 1/2 of the remaining crushed chips to the dish. Cover with 1/2 the chicken mixture and repeat.

Sprinkle top of casserole with reserved Doritos and cheddar cheese.

Bake for 25 minutes. Remove from oven and let rest 10 minutes.

Serve with toppings of your choice, like sour cream, lettuce and tomato.