Sausage and Biscuit Pull-Apart Breakfast

Sausage and Biscuit Pull-Apart Breakfast

(8 servings)

Ingredients:

1 lb. Pork Breakfast Sausage
3 cups All Purpose Flour
2 tsp. Baking Powder
½ tsp. Salt
¼ tsp. Baking Soda
6 tbsp. Unsalted Butter, cubed
4 tbsp. Cold Shortening, cubed
1 cup Buttermilk
½ cup Scallions, sliced
8 strips Bacon, thick sliced and diced
¼ cup All Purpose Flour
2½ cups Milk
6 oz. Sharp Cheddar Cheese, shredded
1 tsp. Yellow Mustard, prepared
dash Worcestershire Sauce
as needed Salt and Pepper

Directions:

Form sausage into 15 patties and cook according to package directions.  Set aside.  Whisk 3 cups flour, baking powder, salt and baking soda together.  Cut in butter and shortening with a pastry blender until pea-sized.  Stir in buttermilk and scallions until dough comes together.  Turn dough out onto a lightly floured work surface.  Pat into a 12x12 inch square and cut into 16 equal pieces.  Stack biscuit squares and sausage patties together starting with a biscuit piece.  Place stack in a 9x5 loaf pan that has been sprayed with nonstick pan spray.  Bake in a pre-heated 450-degree oven for 30 or 40 minutes or until an instant-read thermometer reads 180-degrees inserted in the center.  While baking, cook bacon in the sausage drippings until crisp.  Transfer to a paper-towel-lined plate and reserve ¼ cup of drippings.  Whisk ¼ cup flour into drippings, cooking over medium heat for 2 minutes.  Gradually add the milk whisking until gravy thickens, 5-8 minutes.  Stir in cheese, mustard and Worcestershire.  Season gravy with pepper and whisk bacon back in.  Pour over loaf and garnish with a little bacon and scallions before serving.

Notes:              If you are not into a bacon gravy, just crumble in cooked breakfast sausage.

Ideas for Future Efforts

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Bundt Cake Breakfast

Bundt Cake Breakfast

(6 servings)

Ingredients:

1 cup Ham, diced
2 cups Tater Tots, frozen
1 doz. Fresh Eggs, slightly whisked
1 can (8 ct.) Grand Biscuits, each quartered raw
2 cups Cheddar Cheese, shredded
¼ cup Milk

Directions:

Mix all the ingredients in a large bowl until well combined.  Pour mixture into a greased bundt pan.  Bake in a pre-heated 400-degree oven for 45 minutes.  When done, flip bundt pan onto a serving platter.  Cut into six portions and serve.

Notes:              You can get creative by changing out the ham with other breakfast meats, mushrooms, etc.  The same goes for the cheese.  Try different varieties to see what you like best.

Ideas for Future Efforts

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New Year's Breakfast

This week I have two breakfast casserole type dishes.  The first is easy and tasty.  The second one takes a little more time but is well worth the effort.

These dishes would be great anytime but believe they would be a big hit on New Year’s morning.

So we start with “Bundt Cake Breakfast” on Wednesday (also Christmas Day).  Then follow up on Thursday with “Sausage and Biscuit Pull-Apart Breakfast” for something a little different but still mighty tasty.

Be sure to give them a try and enjoy Christmas this week and the New Year next week.  “Happy Cooking” until next year.  Happy 2020 too!

Lemon Drop Cookies

Lemon Drop Cookies

(40 cookies)

Ingredients:

¾ cup Unsalted Butter, softened
1½ cups Sugar
6 tsp. Lemon Zest, divided
2 tsp. Baking Powder
1 tsp. Salt
3 large Fresh Eggs
¼ cup plus 3 tbsp. Fresh Lemon Juice, divided
3 cups All-Purpose Flour
¼ cup Lemon Candy Drops, crushed
2 cups Powdered Sugar

Directions:

In a large mixing bowl, place butter and beat with an electric mixer for 30-seconds.  Add sugar, 4 tsp. lemon zest, baking powder and salt.  Beat on medium for 2 minutes, scraping sides occasionally.  Beat in eggs and ¼ cup lemon juice until combined.  Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Stir in crushed lemon drops.  Drop dough by the rounded teaspoon or a small cookie scoop 2-inches apart onto a parchment paper lined baking sheet.  Bake for 8-10 minutes or until edges are lightly browned in a pre-heated 375-degree oven.  Cool on baking sheets for 2 minutes.  Transfer to wire rack to cool completely.  Whisk together powdered sugar, remaining 3 tbsp. lemon juice and remaining 2 tsp. lemon zest in a small bowl until combined.  Add more lemon juice, if needed, for glaze consistency.  Spread tops of cooled cookies with glaze.  Garnish with additional lemon zest, if desired.

Notes:              For a different flavor profile, try using lime juice and lime zest.

Ideas for Future Efforts

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Yuletide Pinwheels

Yuletide Pinwheels

(32 cookies)

Ingredients:

2 1-lb. pkg. Refrigerated Sugar Cookie Dough, softened
½ tsp. Red Gel Food Coloring
½ tsp. Green Gel Food Coloring
as needed Red or Green Coarse Decorating Sugar
as needed All-Purpose Flour

Directions:

Divide the softened cookie dough into 3 equal portions.  Shape one portion into a 4x6 inch rectangle, wrap in plastic wrap and refrigerate.  Take the next portion in a mixing bowl and add red gel food coloring.  Beat with a hand mixer to combine well.  Shape into a 4x6 inch rectangle, wrap in plastic wrap and refrigerate.  Repeat this process using the green gel food coloring.  Refrigerate all 3 portions at least one hour or until firm.  Spoon the coarse colored sugar in a thin layer onto a baking sheet.  See aside.  On a lightly floured work surface, roll out each portion into an 11x7 rectangle.  Stack each rectangle on top of each other starting with the untinted portion.  Gently roll this stack into a 13x10 rectangle.  Trim all sides to make a perfect rectangle.  Starting on the long side, roll up the stack tightly to create a log.  Now roll log in the decorating sugar, wrap tightly in plastic wrap and refrigerate at least 4 hours or overnight.  Using a sharp knife, cut log into ¼-inch thick slices.  Arrange slices 1-inch apart on two parchment paper lined baking sheets.  Put remaining dough back in refrigerator until needed.  Bake 14-16 minutes in a pre-heated 350-degree oven with racks evenly spaced in the middle of oven.  Let cool on baking sheets for 5 minutes.  Remove to wire racks to cool completely.  Repeat with remaining dough on new parchment paper.

Notes:              Use Wilton’s gel food coloring for best results.

Ideas for Future Efforts

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Cookies for Christmas

At this time of year, Christmas cookies are a really big thing.  But with all that is going on during the holiday season, you will find people using refrigerated cookie dough to help them out and maybe save a little time for other holiday tasks.

The recipe on Wednesday does just that.  The “Yuletide Pinwheels” utilize ready-to-bake sugar cookie dough.  These cookies still take a little time to produce.

Our second cookie on Thursday, has a bright tang to it using fresh lemon juice and zest.  The “Lemon Drop Cookies” will be quite refreshing for this time of year.

If you are looking for other great holiday cookie recipes, check out the “Baking and Desserts” tab above.  Enjoy the making and eating of holiday cookies this season.

Until next time, “Happy Cooking” and “Merry Christmas” too.

Waffle Pizza (GF)

Waffle Pizza (GF)

(1 serving)

Ingredients:

1 frozen GF Waffle
2 tbsp. GF Pizza Sauce
¼ cup Mozzarella Cheese, shredded
1-2 tbsp. Favorite Pizza Topping (see note)

Directions:

Toast waffle according to package directions.  Place on a baking sheet and top evenly with each ingredient listed above in that order.  Place in a pre-heated 350-degree oven for 10 minutes or until cheese has melted completely.  Cut in half and serve.

Notes:              Some regular toppings include pepperoni, cooked and crumbed sausage or ground beef.  You could also use ground turkey or chicken.  Again, precooked.  Vegetables of choice or even try pulled pork or chorizo for something different.

Notes:              This recipe can be multiplied to whatever number of pizzas you need to serve your family or group.

Notes:              For those not needing gluten-free product, just use regular waffles and your favorite pizza sauce.

Ideas for Future Efforts

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Cauliflower Crust Pizza (GF)

Cauliflower Crust Pizza (GF)

(4 servings)

Ingredients:

1 medium head Cauliflower (see note)
2 large Fresh Eggs, lightly beaten
¾ cup Mozzarella Cheese, shredded
¼ cup Parmesan Cheese, shredded
¼ cup GF Italian Seasoned Bread Crumbs
¼ tsp. Salt
¾ cup GF Pizza Sauce
1/3 cup Fresh Vegetables, chopped or sliced (see note)
as needed Fresh Basil, snipped

Directions:

In a medium bowl, stir together the processed cauliflower, eggs, ¼ cup mozzarella cheese, Parmesan cheese, bread crumbs and salt.  Pat cauliflower mixture into a 9x13 baking dish.  Bake in a pre-heated 435-degree oven for 12 to 15 minutes or until crust is starting to brown.  Spoon pizza sauce evenly over baked crust.  Top with vegetables and remaining cheese.  Put back in oven and bake for an additional 5 minutes or unlit cheese melts.  Sprinkle with snipped basil, cut into squares and serve.

Notes:              Core and cut into florets (about 6 cups).  Place in a food processor, cover and pulse 4 to 6 times or until finely ground.  Transfer to a microwave safe bowl and cover with plastic wrap.  Poke 2 or 3 small holes in plastic to vent.  Microwave on high for 5 minutes or until softened.  Cool and then transfer to a clean kitchen towel and squeeze as much water as possible out.

Notes:              Try mushrooms, red onion, cherry tomatoes, bell peppers and/or zucchini.  Or try other favorites.

Ideas for Future Efforts

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Gluten-Free Pizza (a little different)

Everyone loves “Pizza” and today we are talking about some unique gluten-free pizzas.  Now before I go any further, these recipes can be made with non-gluten-free products for those not having to watch out for gluten.

On Wednesday, we have a pizza made with a cauliflower crust, “Cauliflower Crust Pizza (GF)” and it’s easy to make and flexible with the toppings.

Then on Thursday, we have a pizza I’ve tried on both the kids and adults with rave reviews.  It’s a “Waffle Pizza (GF)” that uses frozen store bought waffles.  One of the fun things here, you can easily custom make everyone’s waffle pizza with little trouble.

With it being Thanksgiving on Thursday, you might even get crazy and use leftover items from your big thanksgiving meal as toppings on either of these two different pizza recipes.

I hope you enjoy trying these two different pizza choices.  “Happy Cooking” until the next time.

Apple Butter Whiskey Sauce

Apple Butter Whiskey Sauce

(about 1 cup)

Ingredients:

¾ cup Apple Butter
2 tbsp. Whiskey
2 tbsp. Water
1 tbsp. Orange Juice
½ tsp. Orange Zest
½ tsp. Salt
¼ tsp. Cayenne Pepper

Directions:

Combine all ingredients in a small sauce pan.  Bring to a boil over medium heat and continue for 2 minutes stirring occasionally.  Serve warm or room temperature.

Notes:              This recipe can be doubled or tripled easily.

Ideas for Future Efforts

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Dark Cherry Sauce

Dark Cherry Sauce

(about 1½ cups)

Ingredients:

12 oz. bag Frozen Dark Cherries, thawed
¼ cup Brown Sugar
¼ cup Water
1 tbsp. Balsamic Vinegar
1 small Shallot, finely chopped and sautéed
½ tsp. Black Pepper

Directions:

In a medium sauce pan, bring cherries and brown sugar to a boil.  Continue for 10 minutes stirring occasionally.  Remove from heat and place in a blender or food processor.  Add the remaining ingredients and process until smooth.  Serve warm or room temperature.

Notes:              This recipe can be doubled or tripled easily.

Notes:              The shallots can be done a day or two ahead and refrigerated until needed.

Ideas for Future Efforts

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Tiny Crispy Meatballs

Tiny Crispy Meatballs

(24 meatballs)

Ingredients:

1 cup Ricotta Cheese
1 large Fresh Egg
¼ cup Fresh Parsley, finely chopped
2 tbsp. Fresh Basil, finely chopped
1 tbsp. Fresh Sage, finely chopped
½ tsp. Salt
½ tsp. Black Pepper
1 lb. Ground Chuck
¾ cup Panko Crumbs
1 tbsp. Olive Oil
1 tbsp. Canola Oil

Directions:

In a large bowl, combine all ingredients gently until well distributed.  Form into 1-inch meatballs.  Now roll the meatballs in the panko crumbs and place on a platter.  In a large skillet, place both oils and heat on medium-high.  Add meatballs in batches, cooking for about 4 minutes per side or until golden brown and cooked through.

Notes:              This recipe can be doubled or tripled easily.

Notes:              Serve with Dark Cherry Sauce.  That recipe is in the same blog week as this recipe.

Ideas for Future Efforts

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Tiny Chicken Meatballs

Tiny Chicken Meatballs

(24 meatballs)

Ingredients:

1 lb. Ground Chicken
1 large Fresh Egg
½ cup Manchego Cheese, grated
½ cup Bread Crumbs
2 cloves Fresh Garlic, minced
¼ cup Onion, minced
2 tsp. Fresh Cilantro, minced
2 tsp. Fresh Mint, minced
½ tsp. Salt

Directions:

Combine all ingredients until well distributed.  Form into 1-inch meatballs.  Place on a lightly greased baking sheet.  Put in a pre-heated 375-degree oven for 15-20 minutes and bake until lightly browned on top.

Notes:              This recipe can be doubled or tripled easily.

Notes:              If you have trouble finding Manchego cheese, just substitute grated Parmesan for it.

Notes:              Serve with Romesco sauce.  That recipe is in the same blog week as this recipe.

Ideas for Future Efforts

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Tiny Meatballs with a Couple of Sauces

I thought this week we would look at a few recipes that could help with entertaining through the holidays.

So I’ve got a couple of tiny meatball recipes and two sauces that go well with meatballs.

First, “Tiny Chicken Meatballs” on Wednesday.  Followed by “Tiny Crispy Meatballs” on Thursday.

We’ll followed those up with a couple of sauces.  On Friday, look at “Dark Cherry Sauce” to go with your meatballs.  Then “Apple Butter Whiskey Sauce” on Saturday to finish the week.

Just so you know, these meatballs will work with other sauces.  So if you have a favorite, go ahead and use it.

Same goes for the sauces.  Different types of meatballs will work with the sauces too.

So give them a try and “Happy Cooking” until the next time.  And please remember to share the link here with others.  Thanks.

Mac n' Cheese with Cauliflower

Mac n’ Cheese with Cauliflower

(4 servings)

Ingredients:

2 lb. head Fresh Cauliflower, halved and trimmed of leaves
2 tbsp. Kosher Salt
3 tbsp. Extra Virgin Olive Oil
1 medium clove Fresh Garlic, smashed and peeled
½ tsp. Red Pepper Flakes
8 oz. Pasta (see note)
1½ oz. Pecorino Romano Cheese, grated
1½ oz. Provolone Cheese, grated

Directions:

In a large pot, bring 4-quarts water to a boil.  Add 2 tbsp. salt and the 2 halves of cauliflower.  Cook for 5 minutes starting the timer when you put the cauliflower in the water.  Using tongs, transfer the cauliflower to a large cutting board and let cool.  Reserve pot and water.  Once cooled, chop florets and stems into pieces slightly smaller than the pasta you are using discording the core.  You should have about 4 cups.  In a 12-inch nonstick skillet over medium heat, warm oil and then add garlic to pan.  Cook until golden and then discard the garlic.  Now add the cauliflower, pepper flakes and ½ tsp. salt to skillet.  Increase heat to medium-high and cook, stirring occasionally until cauliflower is well browned.  Meanwhile, having returned water to a boil, cook pasta for 5 minutes, stirring occasionally.  Reserve 2½ cups of the water and drain.  Add pasta and ¼ tsp. black pepper to skillet and then stir in 1 cup of water.  Continue cooking over medium-high heat for 3-5 minutes or until pasta is al dente.  If needed before getting there, add more water ¼ cup at a time.  Once al dente, stir in one more quarter cup of water.  Sprinkle on the pecorino, then stir until cheese is evenly distributed and melted.  Sprinkle on the provolone, then stir until pasta is glossy and lightly coated.  Remove from heat and add water by the tablespoon if too sticky and dry.  Continue until you have the consistency you wish.  Taste and season with salt and pepper.  Serve with more oil and cheese available to diners.

Notes:              Here the best pasta choices are campanelle, cavatappi or fusilli

Ideas for Future Efforts

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Baked Brie Individual Mac n' Cheese

Baked Brie Mac n’ Cheese

(6 servings)

Ingredients:

8 oz. Pasta (see note)
¼ cup Unsalted Butter
2 tbsp. All-Purpose Flour
1¾ cups Milk
3 oz. Brie Cheese, rind removed and chopped
5 oz. Gruyere Cheese, shredded
5 ½ oz. Asiago Cheese, shredded and divided
½ tsp. Salt
½ tsp. Black Pepper
¾ cup Seasoned Croutons, crushed
1 large Fresh Tomato, sliced in 6 slices

Directions:

Cook pasta according to directions but for one minute less than called for.  Set aside.  In a medium sauce pan, melt butter over medium-high heat.  Whisk in flour until smooth and cook one minute.  Slowly add milk while whisking again until smooth.  Cook until thickened and bubbly.  Cook one minute more before adding the Brie, Gruyere and ¾ cup of Asiago cheeses.  Add cheeses one at a time until melted.  Remove from heat and stir in salt and pepper.  Now toss with the cooked pasta.  Spoon mixture into 6 (8 oz.) oven-safe ramekins that have been buttered or sprayed.  Top evenly with remaining Asiago cheese, crushed croutons and tomato slices.  Place in a pre-heated 350-degree oven for 20 to 25 minutes or until bubbly and slightly browned on top.  Serve immediately.

Notes:              You can use any small or short pasta shape that meets your needs.  Large shell or macaroni work well here.

Ideas for Future Efforts

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A Little Different Mac n' Cheese

Fall is in full force with winter around the corner.  The number one comfort food at this time of year is “Mac n’ Cheese” of one variety or another.

This week I have a couple of interesting departures from the tradition recipe.  Starting with “Baked Brie Individual Mac n’ Cheese” on Wednesday.  That is followed up on Thursday with “Mac n’ Cheese with Cauliflower” for something a little more out there.

I do hope you try both of these recipes.  But, if not, at least think about ways to make your mac n’ cheese more exciting or different so those eating it don’t get bored.

There are probably hundreds of mac n’ cheese recipes out on the internet or in a cookbook you haven’t looked at in years.  Get creative!

Until next time, “Happy Cooking” and please help share this site with others.  Thanks.

Oven-Fried Chicken Tenders (GF)

Oven-Fried Chicken Tenders (GF)

(4 servings)

Ingredients:

3-5 tbsp. Melted Butter or Olive Oil
2 tsp. Garlic Powder
2 tsp. Onion Powder
1 tsp. Cajun Seasoning
1 tsp. Dried Oregano
4 tsp. Salt
1 tsp. White Pepper
1 tsp. Ground Paprika
2 cups Almond Meal
1 large Fresh Egg
½ cup Milk
1½ lb. Chicken Tenderloins

Directions:

Brush an oven grill pan or baking sheet lined with a grill rack with the butter or oil.  Set aside.  In a small bowl, combine all the seasoning except for the paprika.  Now divide the seasoning mixture in half.  Add the paprika to one half and toss the chicken in that mixture.  Set aside.  Take the remaining seasoning mixture and add it to the almond meal and mix well.  In a separate bowl, combine egg and milk beating to combine.  Taking one piece of chicken at a time, dip in egg mixture and then the seasoned flour to coat.  Transfer to a plate and repeat until done and let rest 10 minutes.  Now coat the chicken again in the seasoned flour mixture only and place on grill pan or rack.  When finished, drizzle remaining butter or oil over pieces of chicken.  Place in a pre-heated 400-degree oven for about 40 minutes or until thermometer reads 165-degrees in thickest portion of chicken.  Serve immediately with favorite dipping sauces.

Notes:              If using butter, re-melt remaining amount before drizzling over chicken.

Ideas for Future Efforts

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Pan-Seared Chicken with Creamy Mushrooms and Artichokes (GF)

Pan-Seared Chicken with Creamy Mushrooms and Artichokes (GF)

(2 servings)

Ingredients:

2 (4-6 oz.) Boneless Skinless Chicken Breasts
2 tbsp. Unsalted Butter
for dusting GF Flour
1 cup Portobello Mushrooms, sliced
1 cup Artichoke Hearts, drained and torn
1 oz. Brandy
½ cup Chicken Broth
½ cup Heavy Cream
to taste Salt and Pepper
1 tsp. Fresh Parsley, minced
½ tsp. Fresh Tarragon, minced

Directions:

In a large sauté pan over medium heat, melt butter.  Season breasts with salt and pepper.  Than dust with GF flour shaking off excess and add to the pan.  Sear on each side until fully cooked, about six minutes per side.  Next add mushrooms and artichokes to pan and continue sautéing about five more minutes.  Deglaze pan with the brandy scraping up any browned bits on the bottom of pan.  Add chicken broth and cream mixing to combine well and heat through.  Season with salt and pepper to taste and serve with pasta or rice.

Notes:              When deglazing a pan, remove from the heat before pouring in the alcohol.  This is to help keep the fire from lighting up the bottle too.

Ideas for Future Efforts

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Gluten-Free Chicken Dishes

This week I have a couple of “Gluten-Free” chicken dishes to share.  The first one is for a date night meal or some other special occasion.  It’s just for two but could be doubled easily.  It’s “Pan-Seared Chicken with Creamy Mushrooms and Artichokes (GF)” and it comes on Wednesday.

Thursday’s addition is a good family one.  “Oven-Fried Chicken Tenders (GF)” will be a big hit with the whole family and a little healthier too.

Both dishes can be made using gluten flour as well for those that don’t need to be GF.  Although I think the tenders will be mighty tasty using the almond flour

Enjoy trying these two recipes and “Happy Cooking” until next time.  Be sure to help spread the link to others.  Thanks.

Chili Rellenos with Hatch Green Chile

Chile Rellenos with Hatch Green Chile

(4 servings)

Ingredients:

4 large Fresh Chiles (see note)
12 oz. Beer (your choice)
1½ cups All-Purpose Flour, divided
1 tsp. Garlic Powder
1 tsp. Onion Powder
½ tsp. Salt
6 oz. block White Cheddar Cheese
8 toothpicks
1 ½ cups Shortening, Lard or Vegetable Oil
1 recipe Hatch Green Chile (see note)

Directions:

In a large bowl, pour half of the beer in with a half cup of flour.  Whisk until smooth.  Now add the garlic powder, onion powder and salt.  Blend in and then add remaining beer slowly as you whisk until smooth consistency.  Place the remaining flour on a large plate.  Take the cheese and cut into four equal strips.  Cut a slit in each roasted pepper and insert cheese.  Using the toothpicks, secure opening with two picks for each pepper.  One high and one low.  Heat oil in a medium sized skillet (cast iron if possible) over medium-high.  Doing one pepper at a time, dip into beer batter to cover and then on to flour on plate.  Carefully place in the oil and fry until golden brown on bottom side.  Turnover and continue frying on the other side until done.  Repeat process with remaining peppers.  Plate each finished chile relleno and top with Hatch Green Chile and serve.

Notes:              Try large Anaheim. Poblano or a
                         Hatch Chile Pepper.  Whatever 
                         you are able to find in your area.
                        They will need to be roasted and
                              skin removed for this recipe.

Notes:              The Hatch Green Chile recipe is under the “Odds N’ Ends” tab on Cabana Boy Cooks blog site

Ideas for Future Efforts

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Chicken Smothered Burritos with Hatch Green Chile

Chicken Smothered Burritos with Hatch Green Chile

(6 servings)

Ingredients:

3 cups Shredded Cooked Chicken
1 can (4 oz.) Mild diced Green Chiles, drained
½ cup Sour Cream
1 cup Monterey Jack Cheese, shredded
½ tsp. Salt
½ tsp. Black Pepper
6 (10 inch) Flour Tortillas
2 cups Monterey Jack Cheese, shredded
¼ cup Green Onions, sliced
1 recipe Hatch Green Chile (see note)

Directions:

Combine chicken, sour cream, drained green chiles and one cup of the shredded Monterey Jack cheese in a large bowl.  Coat a 9x13 baking dish with non-stick cooking spray.  Place the 6 tortillas between two paper towels and heat in a microwave for 30 seconds to soften them slightly.  To assemble, lay out tortillas and evenly divide the chicken mixture on the half closest to you.  Roll up the tortillas away from you and place in prepared baking dish seam side down.  Pour the Hatch Green Chile sauce over all of it and cover with foil.  Place in a pre-heated 350-degree oven for 20 minutes.  Remove, uncover and evenly sprinkle the remaining 2 cups of shredded cheese over the dish.  Return to oven uncovered and bake an additional 10-15 minutes or until has melted and sauce is bubbly around the edges.  Sprinkle with sliced green onions and serve with additional toppings if desired.

Notes:              The Hatch Green Chile recipe is under the “Odds N’ Ends” tab on Cabana Boy Cooks blog site.

Ideas for Future Efforts

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Hatch Green Chile

Hatch Green Chile

(See Note - servings)

Ingredients:

4 tbsp. Bacon Grease
2 tbsp. All-Purpose Flour
1 cup Hatch Brand canned Green Chiles, chopped (see note)
1 medium White Onion, diced
¼ cup Fresh Garlic, minced
1 cup Water
1 tsp. Salt
1 tsp. Black Pepper

Directions:

Over medium heat, warm bacon grease and then add flour.  Whisk until lightly browned.  Next add green chiles, onion and garlic.  Bring to a simmer and cook until onions are translucent.  Now add water and whisk to combine ingredients until sauce starts to thicken some.  Season with the salt and pepper, tasting to adjust seasoning if necessary.  It’s ready to use.

Notes:              If using for a bowl of green chile, 3-4 portions.  If using for sauce over say a burrito, Chile Rellenos or an enchilada, 6-8 portions.

Notes:              If you can’t find the Hatch brand, use an available brand.  With green chiles, you can usually find mild or hot.  Choose your preference.  You could also use fresh Hatch chile peppers.  Just blacken their skins over a fire and clean away the skin.  Dice them up and use in this recipe or others.  I even freeze one cup bags of finished product for later use.

Ideas for Future Efforts

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A Look at Hatch Chiles

Hatch chile peppers are a type of chile pepper as well as a location.  Hatch, New Mexico is known as the chile capital of the United States.  The actual chile pepper is really called a “New Mexican Chile Pepper” and was developed there in New Mexico.

It’s harvest season is August and September.  So if you want fresh ones, you better start looking.

They have a good earthy flavor and come in green or red color.  The red ones are just green peppers left to ripen further on the vine.  They do mellow out as they turn red.

So this week I have three recipes for you.  The first is a basic “Hatch Green Chile” recipe that goes on the two remaining recipes this week.  That’ll be on Wednesday.  Then Thursday we have “Chicken Smothered Burritos with Hatch Green Chile” for you to try.  Followed up on Friday this week by “Chile Rellenos with Hatch Green Chile” for great Chile Rellenos.

Enjoy trying all three of these recipes.  The Hatch Green Chile is great over many dishes.  Try it at breakfast, lunch or dinner.  Just having a bowl of it is rewarding.

“Happy Cooking” until next time and please share with others.  Thanks.

Orange-Pomegranate Pork Roast

Orange-Pomegranate Pork Roast

(8 servings)

Ingredients:

2 lb. Boneless Pork Loin Roast
2 tbsp. Olive Oil
3 cloves Fresh Garlic, minced
1 tsp. Salt
1 tsp. Black Pepper
2 tsp. Fresh Rosemary
½ cup Pomegranate Juice
1½ cups Orange Marmalade
½ cup Dry Red Wine
3 tbsp. Dijon Mustard

Directions:

Place roast in a shallow, foil lined roasting pan.  Rub the roast with the oil and garlic all over.  Then season with the salt, pepper and rosemary all over.  Place in a pre-heated 350-degree oven for 30 minutes.  Meanwhile, in a saucepan over medium-high heat, combine pomegranate juice, orange marmalade and wine bringing it to a boil.  Stir frequently until mixture thickens.  Remove from heat and whisk in mustard.  After the 30 minutes in oven, remove and pour mixture over pork roast.  Return to oven and cook another 25-30 minutes or until internal temperature reaches 145-degrees.  Remove from oven and let rest 10 minutes before slicing.

Notes:              For a nice presentation, garnish with fresh sliced oranges and pomegranate seeds on the serving platter.  You can display the roast sliced or whole, slicing at the table.

Ideas for Future Efforts

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Italian Pork Chops

Italian Pork Chops

(4 servings)

Ingredients:

4 (4-6 oz.) Boneless Pork Chops
to taste Salt and Pepper
½ cup All-Purpose Flour
1large Fresh Egg, beaten
½ cup Panko Breadcrumbs
1 tbsp. Italian Seasoning
¼ cup Parmesan Cheese, shredded
as needed Olive Oil, Salt and Pepper

Directions:

Pat pork chops dry with a paper towel and season with salt and pepper.  In 3 different shallow dishes, put the flour, beaten egg and panko breadcrumbs.  Add the Italian seasoning and Parmesan cheese to the panko and combine well.  Coat the chops in the flour, dip in egg and then the panko mixture.  Pressing to coat in the panko mixture.  Line a baking dish with foil and spray it with pan spray before placing the chops on it.  Place the dish in a pre-heated 435-degree oven for 12-18 minutes or until an internal temperature of 145-degrees.  Time will depend on the size and thickness of the chops.  Serve with pasta and marinara sauce.

Notes:              Recipe can easily be double for a larger group or for leftovers.

Ideas for Future Efforts

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Some Pork Dinners

Fall hits this weekend officially.  So it’s time for some comfort food to help us through the fall and winter.

This week we have a couple of pork dishes for you to try.  “Italian Pork Chops” is Wednesday recipe and hits the spot with a little pasta and marinara sauce.  Then on Thursday, we have “Orange-Pomegranate Pork Roast” to serve up.  This dish goes well with your favorite potato dish and a vegetable.

I’ve started off with these comfort food dishes because pork is an affordable meat.  I’ll try throughout the fall and winter to post dishes that are reasonable in cost to serve.

If you have any requests, please let me know here on this food blog.  I’ll do my best to come up with a tasty version.

Until next time, “Happy Cooking” and share this with friends and family.  Thanks.

Crustless Mushroom-Spinach Quiche (GF)

Crustless Mushroom-Spinach Quiche (GF)

(6-8 servings)

Ingredients:

Pan Spray

8 oz. Fresh Button Mushrooms

1 small Clove Fresh Garlic, minced

½ tsp. Salt, divided

½ tsp. Pepper, divided

1 pkg. (10 oz.) Frozen Spinach, thawed and squeezed 

2 oz. Feta Cheese, crumbled

4 large Fresh Eggs

1 cup Milk

¼ cup Parmesan Cheese, grated

½ cup Mozzarella Cheese, shredded

Directions:

Spray a lager skillet with the pan spray.  Clean and thinly slice the mushrooms before adding to the skillet.  Cook over medium-high heat.  Add the garlic and half the salt and pepper.  Cooking until no more liquid remains in the pan.  Spray a 9-inch pie pan with cooking spray.  Arrange the spinach over the bottom of pan, followed by the mushrooms and feta cheese.  In a medium bowl, whisk eggs until smooth.  Add milk, parmesan cheese and remaining salt and pepper.  Whisk to combine and pour over mushroom mixture.  Sprinkle the mozzarella cheese evenly over top.  Place quiche in a pre-heated 350-degree oven for 45-60 minutes or until golden brown on top and the center is set.  Let quiche cool for 10-15 minutes before slicing and serving.

Notes:              You could add leftover chopped cooked vegetables if needed or desired.  A cup or cup and a half is all that would be needed.

Ideas for Future Efforts

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