Creamed Corn

 Creamed Corn

2 (10 ounce) packages frozen corn kernels, thawed 

1 cup heavy cream 

1 teaspoon salt 

2 tablespoons granulated sugar 

¼ teaspoon freshly ground black pepper 

2 tablespoons butter 

1 cup whole milk 

2 tablespoons all-purpose flour 

¼ cup freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Baked Pork Chops

 

• Baked Pork Chops
• 
  
• 1 tablespoon paprika
• 2 teaspoons EACH: onion powder and garlic powder
• 1 teaspoon EACH: salt, pepper, and oregano
• 2 tablespoons olive oil, divided
• 4 – (1 ¼ inch thick) boneless pork chops

INSTRUCTIONS
Turn your oven to 400 degrees Fahrenheit.
In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
Drizzle the 1 tablespoon of the olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
Bake the pork chops for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

NOTES

Try to choose a baking dish that is just the right size for the pork chops. You don’t want there to be too much room between the chops or the juices will evaporate in the oven.

Bake your pork chops for 7 minutes per ½ inch of thickness. Add an extra minute for each ½ inch if you’re using bone-in pork chops.

Sausage, Potato and kale skillet

Sausage, potato and kale skillet
3 tbspOlive oil
24 ozRed potatoes, cut in half and boiled in salted water until fork tender
Salt & pepper, to taste
2 tspDried thyme
6 Chicken sausage links or 2 packages of kielbasa sausage, 1" sliced 
1Onion, medium, thinly sliced
1 tbsp Garlic, minced
1Bunch curly kale, ribs removed and roughly chopped

1 lemon 

Heat 2 tablespoons olive oil in a large 15-inch skillet over medium-high heat . Add potatoes (cut side down) and cook without stirring until they begin to turn golden brown. Stir and continue cooking until all sides are crispy, about 5-7 minutes. Depending on the size of your pan, you may have to do this in a few batches. Season potatoes with salt, pepper and thyme.
Add another tablespoon of olive oil and the chicken sausage to the potatoes. Cook until all sides of the sausage are crispy, about 4-5 minutes. Once crispy, add onions and cook until just tender, stirring often, about 5 minutes.
Reduce heat to medium and add the garlic, stirring until fragrant, about one minute. Add the kale. Stir often and cooking until the kale is wilted, about 3 minutes.
Squeeze a lemon over the top of the dish and serve.

*If the kale overcrowds the pan, remove the potato sausage mixture and sauté the kale by itself before adding everything back to the skillet.

Favorite Pad Thai

Favorite Pad Thai (serves 4)
8 ounces dry pad thai noodles (rice noodles)
Boiling water to cover noodles
2 large shallots, finely diced ( much better than onion here)
6 chopped garlic cloves
2 teaspoon chopped ginger (optional)
4 eggs, whisked with a fork with a generous 3-finger pinch salt
pound chicken breast or shrimp
salt and pepper to taste
4 tablespoons peanut oil
2 limes


Pad Thai Sauce:

6 tablespoons fish sauce
6 tablespoons brown sugar
6 tablespoons of rice wine vinegar
2 teaspoon soy sauce 

Garnish:lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts

COOK NOODLES: Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don’t have to be totally soft, just bendy and pliable)
Chop shallot, garlic and ginger and set aside.
Whisk the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
Make the Pad Thai Sauce Whisk fish sauce, rice vinegar, brown sugar and soy sauce in a small bowl. Set aside.
Prep and Cook the protein: Chicken: slice chicken into very thin strips and season with salt and pepper. 

Shrimp: Peel and season with salt and pepper. 

COOK:Sear the seasoned chicken or shrimp with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
STIR FRY the PAD THAI: Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. Scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.

Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
Add the Pad Thai Sauce and cook 1 minute. It will smell quite fishy at first – turn your fan on – but it will mellow out perfectly. Add the cooked chicken or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
Toss in the bean sprouts and peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately.
Garnish as desired.

Chicken Parmesan Chili

 

Chicken Parmesan Chili

Ingredients: 

• 3 tablespoons extra virgin olive oil
• 2 pounds ground chicken 
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 red onion (chopped)
• 4 cloves garlic (sliced)
• 1 teaspoon red pepper flakes
• 1 teaspoon oregano
• 15 oz cannelloni beans
• 1 handful basil chopped (divide some during cooking and some for end)
• 1 handful parsley chopped (divide some during cooking and some for end)
• 28 oz chopped tomatoes 
• 1 cup chicken broth
• 1/4 cup grated Parmesan (also the rind)
• 2 tablespoons ricotta cheese
• 1 cup shredded mozzarella (for topping)

• First, add olive oil, ground chicken, salt, and pepper to pot on medium high heat. Cook for 4 minutes or until brown.
• Next, add red pepper flakes, oregano, garlic, cannelloni beans, diced tomatoes, chicken broth, Parmesan rind, basil and parsley. Stir and cook partially covered on low heat for 30 minutes.
• Finally, add ricotta cheese, Parmesan cheese, parsley, and basil. Top with shredded mozzarella and enjoy! 

Buttermilk Drop Biscuits

 Buttermilk Drop Biscuits

Ingredients: 

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon granulated sugar
• 3/4 teaspoon kosher salt
• 1 cup cold buttermilk
• ½ cup unsalted butter, melted and cooled slightly
• For serving: butter, jam, honey, optional

• Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
• In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
• Grease a ¼-cup dry measuring cup. Fill the cup with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect, that is the joy of a drop biscuit. The biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
• Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 12 to 14 minutes.
• Transfer biscuits to wire rack and let cool for 5 minutes. Serve with butter, jam, and/or honey.

Creamy Butternut Squash Pasta

 

Creamy Butternut Squash Pasta

Ingredients

• 3 strips bacon
• 2 tablespoons butter
• 1 cup diced red onion
• 1 garlic clove
• 3 cups butternut squash cubes
• 1 cup low sodium chicken stock
• 1 1/2 tablespoon diced fresh sage
• 1 1/2 tablespoon diced fresh thyme
• 1 cup 2% milk (or almond milk)
• salt to taste
• 12 oz. box thin spaghetti pasta

Instructions

1. In a large skillet add the butter and red onion. Saute until slightly soft, about 1-2 minutes.
2. Next add in the garlic, saute for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
3. When the squash is tender, add the squash to a food processor along with the milk and salt to taste. Puree until smooth.
4. In the meantime heat a small skillet to medium high heat, add the diced bacon to the pan and saute until the bacon is crispy. About 4-5 minutes. When the bacon is done, place it on a paper towel lined plate to let the grease drain.
5. Bring a large pot of water to a boil. Add gluten free pasta, cook according to directions, (6-8 minutes) do not overcook.
6. Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve!

Italian Style Pot Roast Over Polenta

 

Italian Style Pot Roast Over Polenta

Ingredients

• ROAST
• 4 tablespoons olive oil, divided
• 1 (4-pound) chuck roast
• salt and freshly ground black pepper
• 1 large onion, finely chopped
• 2 large carrots, finely chopped
• 2 stalks of celery, finely chopped
• 4 ounces pancetta, diced
• 12 cloves of garlic (2 chopped, 10 sliced), divided
• 2 cups dry red wine
• 1 can (14.5-ounce) beef broth, with enough water added to make 2 cups
• 1 can (28-ounce) crushed tomatoes
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons Italian seasoning
• 2 large bay leaves
• POLENTA
• Cooking spray
• 3 cups chicken broth or water
• 1 1/2 cup half-and-half
• 1 cup polenta (coarse ground)
• Salt and freshly ground black pepper, to taste
• 1 cup  grated Parmesan Cheese
• 2 tablespoons butter

• Instructions

  1. ROAST: Preheat oven to 350 degrees. Season chuck roast liberally with salt and black pepper.
  2. Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side. Transfer to a plate, pour off and discard browning fat.
  3. Refresh oil with remaining 2 tablespoons oil. Add onion, carrot, celery and pancetta. Reduce heat to medium. Cook 7-8 minutes or until vegetables are tender.
  4. Add chopped garlic and cook briefly 10-15 seconds or until fragrant.
  5. Add the wine and bring to a boil. Boil 1-2 minutes.
  6. Add the beef back to the pot along with any accumulated juices.
  7. Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat.
  8. Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid. (You want to minimize evaporation as much as possible.)
  9. Place in the oven and cook 2 to 2 1/2 hours or until meat is extremely tender.
  10. Place on a serving platter and slice or shred as desired.
  11. POLENTA: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
  12. Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.
  13. Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast. After approximately 30 minutes, stir, add grated Parmesan and butter and stir again. Return to the oven for another 10-15 minutes.
  14. Serve polenta with pot roast

"Scallop Potatoes"

 "Scallop Potatoes" 

Ingredients

• 8 (10-oz.) russet potatoes (about 5 1/2-in. long) 
• 1 ½ teaspoons kosher salt 
• 3 tablespoons olive oil 
• 3 tablespoons salted butter 
• 1 cup vertically sliced white onion 
• 1 tablespoon sliced garlic (about 3 garlic cloves) 
• 1 large thyme sprig 
• 1 teaspoon all-purpose flour 
• 2 ½ cups heavy cream 
• 6 ounces Gruyère cheese, grated (about 1 1/2 cups) 
• 2 tablespoons chopped fresh chives 
• ½ teaspoon black pepper
  

  Directions

  • Step 1

    Peel potatoes; cut off tops and bottoms to make flat ends. Cut potatoes in half crosswise to make 2 (2-inch tall) pieces from each potato. Sprinkle 1 end of potatoes with salt. Heat oil and butter in a large, 12-inch cast-iron skillet over medium-high. Add potatoes, standing them on their salted end. Cook, basting with butter mixture periodically, until well browned, 8 to 9 minutes. Flip potatoes and cook other end, basting periodically, until browned, 8 to 9 minutes. Transfer potatoes to a plate.

  • Step 2

    Preheat oven to 375°F. Add onion, garlic, and thyme to skillet over medium. Cook, stirring occasionally, until onion is tender, about 3 minutes. Add flour; cook, stirring constantly for 30 seconds. Stir in cream, and bring to a boil for 2 minutes. Stir in cheese, about 1/2 cup at a time, stirring to melt before adding more. Return potatoes to skillet, standing them on their end; cover with aluminum foil. Bake in preheated oven until potatoes are tender, about 45 minutes. Sprinkle with chives and pepper, serve with sauce. 

Baked Coconut Shrimp

 Baked Coconut Shrimp

Ingredients: 

• 1 tablespoon lime juice
• 2 teaspoons finely chopped fresh jalapeno pepper (optional)
• 1/2 cup pineapple preserves
• 1 pound uncooked large shrimp peeled and deveined 
• 3 egg whites
• 2 tablespoons cornstarch
• 2 cups sweetened flaked coconut

Instructions

1. Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
2. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
3. In a small bowl beat egg whites with a hand mixer until soft peaks form.
4. Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
5. Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown. Serve with pineapple dipping sauce.