Monday, March 20, 2017

Belizean Stew Chicken ~ Instant Pot



We have visited Belize a number of times, but always quickly as one of many port stops on a cruise. Because of the quick visits, sadly we have rarely enjoyed the cuisine of the island.   On one of our visits though we did explore and had the opportunity to enjoy some traditional Belizean food, including the Stew Chicken.  Well, when we love something, and trust me, we adored the Stew Chicken, we have to come home and try and re-create it, and do it in our Instant Pot.  When in Belize we enjoyed the Stew Chicken with rice & beans with a side of potato salad.  While we adored the sides with the chicken,  they are a bit too carb heavy for our current diet, so we paired this almost dead-on-knock-off Belizean Stew Chicken with our favorite Toasted Cauli-rice.   This Stew Chicken with the Toasted Cauli-rice gave us all the deliciousness of being in Belize while helping to keep us fitting into our bathing suits for the next time we visit.

Belizean Stew Chicken ~ Instant Pot

In a large bowl, mix together the Recado rojo, vinegar, coconut aminos, garlic, cumin, oregano, thyme, black pepper and Medjool date.  Stir to mix well.  Add the chicken pieces and mix to coat all the chicken completly with the sauce.  Cover and refrigerate for at least an hour or over night.  When ready to make, press the saute button and add the coconut oil to the liner of the Instant Pot.  Once the oil is hot, add the onions and saute, stirring occasionally, until they are golden.  Remove the onions from the pot and add the chicken pieces.  Place the pieces so that they are skin side up.  Add the onions back on top of the chicken along with any sauce remaining in the bowl.  Add the chicken stock and bay leaves.  Turn off saute by pressing the Keep Warm/Cancel button.  Secure the lid and set the steam release valve to closed.  Press either the Poultry button or use the manuel button, setting time for 15 minutes.  Once the 15 minute cook time is finished, quick release the steam by opening the steam valve.  Carefully remove the chicken pieces and place them skin side up on a foil lined baking sheet.  Place the chicken under a hot broiler to crisp and toast the skin.  Serve hot, with sauce ladled on top.  Enjoy with Toasted Cauli-rice or more traditionally, with rice & beans and potato salad.  

Enjoy!!




Sunday, March 12, 2017

Crispy Baked Parmesan Garlic Wings


Here in the Cook Lisa Cook home, we adore wings. Some of the wings we've blogged about were our Baked Buffalo Wings, Baked Teriyaki Wings, Baked Tandoori Wings, and Baked Chinese Five-Spice Wings.  One thing you'll notice about all the wings which we make is, every-single-one is baked.  We bake them hot and fast so they remain juicy and moist inside and even without frying, they have a wonderful golden & crispy skin.  We each have our favorite but honestly, lately, I feel like we've been in a wing rut and in need of a new flavor.  Enter, Crispy Baked Parmesan Garlic Wings.  What made me think to make these was, I was making for Maisie, the gluten-free version of one of my favorite childhood dishes, noodles with butter, parmesan & garlic and thought, wouldn't that be wonderful on some wings.  Seeing as we had just purchased wings and we were going to do the same-old-same-old, we just went with the new idea and winged it...get it? Winged it... ;)  The new wing recipe was a hit!  Buttery, garlicy and cheesy all on a perfectly cooked and crispy skinned wing. Perfection and delighted to have a new flavor in our wing line-up!

Crispy Baked Parmesan Garlic Wings


Line a baking sheet with foil and place a baking rack on top. Using a paper towel, dry the wings off as well as possible. Place the wings in a large bowl and sprinkle with the baking powder, salt, pepper and 1 tsp of the garlic powder. Using your hands, toss to coat well. Place the wings, skin side up, so that they are close but not touching one another, on the rack. Allow the wings to dry with the mixture on them for about 30 minutes. Heat oven to 500F. Bake wings for 20 minutes, until golden brown. If at the 15 minute mark, you notice that they are not browning nicely, place the wings under the broiler for the remaining 5 minutes. (I have a convection oven and use the roast setting so our wings are cooked from top and bottom.) During the last 5 minutes of cook time, melt the ghee or butter and add to a large bowl. Stir in the 1 TBS. garlic powder & 1/4 cup of grated Parmesan. Once the wings are fully baked, using tongs, add them to the bowl of buttery garlic cheese and toss to coat. Add the parsley and give a final toss. Place wings on serving plate and sprinkle with the shredded Parmesan and remaining 1/8 cup grated Parmesan.  Serve hot.

Enjoy!


Saturday, March 11, 2017

Silky Gingered Zucchini Soup ~ Instant Pot


For over two years, we have been enjoying our adaptation of Melissa Joulwan’s Silky Gingered Zucchini Soup.  You'd think that by now we'd be tired of it and would have moved on to a different favorite soup, but truth be told, I can still eat this soup every.single.day, especially for breakfast.  It's a great way to get in some healthy bone both and it's always warm and satisifying.  It's perfectly labled by Melissa as “a healthy hug in a bowl.”  Though a simple recipe to make on the stove, it's now even easier and quicker using our Instant Pot.  Though we have the 8-qt. Instant Pot, it still holds less than our big stock pot, so I've adjusted the amounts from the stovetop recipe.  This recipe will work in either a 6-qt. or 8-qt. Instant Pot. Remember, if you do freeze the soup, you’ll need to puree it again once thawed, either by placing it in the blender or using an immersion blender.  So, if you have an abundance of zucchini or need a warm hug, make this soup!!

Silky Gingered Zucchini Soup ~ Instant Pot (adapted from here)
Turn on saute mode and heat the beef tallow or coconut oil in the liner of the Instant Pot.  Add the onions and sauté until caramelized.  Add the garlic, ginger, coriander, salt & pepper.  Cook stirring continuously until toasted and fragrant, about 2 minutes.  Add the bone broth and zucchini. Press Keep warm/Cancel button to stop the sauté.  Secure the lid and move the vent to closed.  Press Manuel and using the -/+ buttons, adjust the time to 10 minutes.  Once the 10 minutes are finished, allow for NPR (natural pressure release).  Once the pressure has dropped and the pin falls, remove the lid.   Use an immersion blender to puree the soup, or use a blender to carefully puree (use a towel to hold the lid on the blender on whilst pureeing.) Adjust salt and pepper seasoning. Serve hot.

Enjoy!

Wednesday, March 8, 2017

Coconut Mango Salsa Verde Chicken ~ Instant Pot



We have a favorite Salsa Verde Chicken recipe which we've enjoyed many, many times, but it was time to change it up a bit and add a twist, so enter Coconut Mango Salsa Verde Chicken.  The heat of the peppers and the creaminess of the coconut milk along with the sweetness of the mango are perfection. Add in that it cooks in the Instant Pot in just mere minutes, makes this a winning dish all around.  The dish has a good heat kick to it, but it mellows after the first day.  This reheats beautifully and don't be suprised if everyone is licking their plate to get the last bits of the sauce...it's that crazy good!

Coconut Mango Salsa Verde Chicken ~  Instant Pot

  • 10-12 bone-in chicken thighs with skin (or chicken pieces of your choice)
  • 8 oz. coconut milk
  • 1 1/2 tsp. cumin seed
  • 1 1/2 tsp. ground cumin
  • juice of 1 lime
  • 3/4 tsp. dark chili powder
  • 3/4 tsp. sweet paprika
  • 3/4 tsp. sea salt
  • 1 med. onion, quartered
  • 8 oz. poblanos, roughly chopped, seeds and stems discarded 
  • 8 oz. Cubanelle peppers, roughly chopped, seeds and stems discarded 
  • 2 large jalapenos, roughly chopped, seeds and stems discarded 
  • 8 oz. tomatillos, quartered
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • 2 med. red bell peppers, cut in long strips about 1/4-inch thick, seeds and stem discarded 
  • 2 med. poblanos, peppers, cut in long strips about 1/4-inch thick, seeds and stem discarded 
  • 8 oz. tomatillos, medium dice
  • 2 mangoes, peeled and large dice
  • 1/2 bunch fresh cilantro, roughly chopped
Place the coconut milk in the liner of the Instant Pot and add the cumin seed, ground cumin, lime juice, chili powder, paprika & salt.  Stir to combine.  Add the chicken thighs, layering in, skin side up. Top the chicken with the quartered onion, roughly chopped poblanos, roughly chopped Cubanelle peppers, jalapenos and the quartered tomatillos.  Secure the lid and close the steam vent.  Use either the "Poultry" button or set manually for 15 minutes.  Once the 15 end, quick releast the steam.  

Gently remove the chicken pieces and place them skin side up on a foil lined baking sheet.  Broil the chicken 5-10 minutes to toast and crisp the skin. 

While the chicken is in the broiler, using an immersion blender, carefully blend the sauce left in the Instant Pot.  Once smooth, add the sliced red bell peppers, sliced poblanos & diced tomatillos. Secure the lid and close the steam valve.  Set manual timer for 2 minutes, high pressure.  When the 2 minutes end, quick release the steam.  Open lid and add the diced mango & cilantro and stir to combine. Check seasonings and add salt if needed.  Ladle the sauce over the chicken and serve.

Enjoy!

Thursday, March 2, 2017

Malaysian Chicken Curry ~ Instant Pot


We very rarely eat out at restaurants, but when we do, it is most often Asian restaurants of one variety or another,  One of our favorite places to have a meal is in the food court of the Atlanta Chinatown Mall.  While we enjoy food from many of the different restaurants, and have our favorite dish from each, when Mama wants comfort food, it's usually the chicken curry from Hong Kong BBQ.   (It's not listed on their online-menu, but it's always available on their whiteboard menu.)  They have a Malaysian chef who creates the most flavorful and creamy curry and we just had to attempt to make it at home.  We also wanted to be able to replicate the curry in a healthy and fast way, and using the Instant Pot, we have.  Though this recipe contains quite a bit of chili pepper, it is not overly hot, closer to low-medium heat, and we leave in the seeds from the fresh Thai chilis.  If you're worried about heat, leave out the fresh Chili but we'd advise using at least half, if not all, of the red chili powder.  We serve this over Toasted Cauli-rice, but whatever you choose to serve it over, it's delicious!!  



Malaysian Chicken Curry ~ Instant Pot

Add the coconut milk and all the dry spices to the Instant Pot liner.  Stir to combine.  Add the chicken, onion & Thai red chilis and stir to coat everything well.  Close the lid and move vent to closed.  Set high pressure for 10 minutes.  After the 10 min. cook time, quick release the pressure. Stir in the fresh cilantro.  Serve over Toasted Cauli-Rice.

Enjoy!!



Toasted Cauli-Rice


A number of years ago we started eating Cauli-rice in lieu of regular rice, in an attempt to cut down on carbs and be a bit healthier.  Now whenever "rice" is served in our home, it's almost always a delicious version of a cauli-rice.  This Toasted Cauli-Rice is rich, mild and somewhat creamy, because of the ghee.  Toasting the cauliflower a bit adds just another flavor dimension.  In the picture above, the Toasted Cauli-Rice is served with our Malaysian Chicken Curry, which is quickly made in the Instant Pot.  This is a fast, healthy and delicious meal which we hope you'll try.

Toasted Cauli-Rice
  • 1 large head of cauliflower
  • 1 TBS. ghee (or butter)
  • 1 medium onion, small dice
  • 3 cloves garlic, minced
  • salt & pepper to taste
Wash and dry the cauliflower completely.  Cut into workable size pieces and rice using either the shredding blade of a food processor or a box grater.  Heat a large skillet and add the ghee.  Once the ghee is melted, add the riced cauliflower, onion & garlic.  Cook over medium high heat, stirring once in a while.  Cook until the onions are tender and the cauliflower starts to toast in areas.  Add salt & pepper to taste.  

Enjoy!!

Thursday, February 9, 2017

Gluten Free Cassava Flour French Crepes

Maisie's crepes filled with Nutella...Yumminess!

Maisie adores crepes, but as she's gluten free, they haven't in the past come always out as delicious or as close to regular crepes as we would have liked.  That was until we started using cassava flour in place of other flours.  Cassava crepes cook up beautifully and taste gorgeous! The only difference when making cassava crepes compared to those made with all-purpose flour is, they need to be cooked a bit longer, because cassava flour can tend to produce a gummier texture.  But, if the crepes are cooked just that little bit longer, they come out perfect with the right amount of elasticity, chew and with no gumminess.  The crepes hold together well and reheat beautifully.  We store them in the refrigerator, folded in quarters, stacked one upon another and wrapped tightly with plastic wrap to keep in the moisture. Reheat time in the microwave is 10-15 seconds.   

video




Add the eggs to the jar of a blender and process on medium-high for about one minute.  Add the melted ghee, sugar & salt.  Blend until fully combined,  Add the milk and process on medium-high for one minute.  Stop and add the cassava flour.  Process on high for two minutes then reduce to low for an additional 2 minutes, so that most of the air bubbles are removed.  (This whole process can be done in a bowl with beaters but it doesn't blend quite as well so the batter would need to be strained through a fine sieve to remove any remaining lumps before frying.)

Heat a crepe or fry pan on medium and add enough ghee or butter to lightly coat the pan.  For a 7-inch pan I use 1/8 cup of the batter.  Once pan is heated add the batter and swirl pan to evenly spread the batter.  Allow the crepe to cook until the edges start to brown.  Use an offset spatula to release the edge of the crepe from the pan.  Once the edges start to curl, gently place offset spatual under the crepe and flip the crepe over.  Cook the second side for 15-20 seconds, until lightly browned.  To remove crepe from pan, Turn pan over and bang onto a foil lined baking sheet.  

Immediately add new batter to the pan and repeat the process.  If the batter does not spread well and sputters, your pan is too hot.  Also, because there is so much ghee/butter in the batter, I never find it necessary to re-grease my pan after the inital time.  Because the pan in the beginning will be "over greased," the first one or two crepes don't spread and come out well, but enjoy them as they are for the cook and though not perfect, definitely delicious.   

Enjoy!

Friday, January 20, 2017

Yucatan Green Chile Saute ~ Instant Pot


Chile is often on the menu at our home and this Yucatan Green Chili Saute from Melissa Joulwan's book Well Fed Weekends, has become a favorite!  We love that this is a quick onepot meal which includes protein and vegetables.  Even better, it's delicious freshly made or as leftovers.  Of course in our home, no good recipe can be left as found so we tweaked this one to our taste by mostly amping up the heat.  We also made this in the Instant Pot instead of on the stovetop.  Both are easy but we're in love with our Instant Pot and use is whenever possible. Great thing about chili, it's easily tweaked to your individual taste.  Check out both Melissa's original recipe and our adaption and make one or both, you won't be disappointed.


Cumin - lime sauce  (have all ingredients at room temperature)
  • 1 egg yolk 
  • 3 TBS. fresh lime juice
  • 1/4 tsp. Himalayan salt
  • 1/3 cup avacado oil or light tasting olive oil
  • 2 large garlic cloves, peeled
  • 1 tsp. ground cumin
  • 1 bunch fresh cilantro leaves
  • 1-2 small fresh jalapenos, (seeds and ribs removed if you want less heat)
Set the Instant Pot to saute and add the olive oil, heat until warmed.  Add the onion and saute until golden.  Add the garlic and saute until fragrant.  Add the ground beef, salt, cumin, paprkika, pepper and oregano and brown the meat, breaking it up as it cooks.  Once browned, add the tomato paste and red wine, mix well.  Add the raisins, cauliflower and chilies.  Mix well. Lock the lid on the Instant Pot, close valve and set high pressure for 10 minutes.  Use natural pressure release.

While the chili is cooking, prepare the cumin-lime sauce.  
Place all the ingredients in a flask, and using an immersion blender, blend until thick and creamy.  Or, place all ingredients in a blender and blend till smooth and thick.

Serve the chili with a drizzle of the cumin-lime sauce and sprinke on some pumpkin seeds for a little crunch.

Enjoy~~





Saturday, January 7, 2017

Creamy Tomato Soup ~ Instant Pot

It's a snowy day here in Georgia and nothing is better than a hot delicious bowl of soup.  Maisie put in her request for Creamy Tomato Soup.  As we had all the necessary ingredients in the house, her wish was granted.  This recipe was made in our 8-qt Instant Pot but could easily be made in any pressure cooker or even in just a pot on the stove.  We enjoy the soup with a bit of added heavy whipping cream, just for some extra creaminess, but even without the cream the soup is creamy delicious!

Creamy Tomato Soup ~ Instant Pot


  • 4 Tbsp. ghee or butter
  • 1 med. onion, large dice
  • 2 small potatos, peeled and large dice
  • 2 cloves garlic, roughly chopped
  • 1/4 tsp. black pepper 
  • 1/3 cup sundried tomatoes
  • 1 - 14.5 oz. can diced tomatoes
  • 1 - 14.5 oz. can tomato sauce
  • 1 -  6 oz. can tomato paste
  • 4 cups water
  • 2 tsp. sea salt
  • 1/2 cup heavy whipping cream (optional)


Heat pressure cooker and add the ghee.  Once metled, add the diced onion and sautee until tender.  Add the potato, garlic & black pepper.  Mix well and saute until the garlic is fragrant.  Add the sundried tomatoes, diced tomatoes, tomato sauce, tomato paste, water, and salt.  Close the pressure cooker and steam release valve.  Set high pressure for 10 minutes.  When time is up, allow for 10 minutes of natural release and then release any remaining pressure with quick release.  Use an immersion blender to blend the soup smooth.  Add additional salt and pepper to taste.  If using the cream, stir in before serving.  

Enjoy

Sunday, October 4, 2015

Chocolate Rum Balls

12072831_10153706324836663_5835696767956246755_n Oh my gosh, we cannot believe that it’s October already, September seemed to pass in an instant!  Guess that getting back into the groove of school and of course coming down with the crud from all those new germs, and being sick for over half the month had something to do with it.  Here we are though, on the mend and Autumn is in the air so back on our game and hopefully back to some delicious cooking…because honestly all that was made last month were pots and pots of Cheaters Chicken Soup!  We did add some variety when we then morphed the Cheaters Chicken Soup into Jalapeno Popper Soup and Silky Gingered Zucchini Soup.  Honestly, soup and scrambled eggs were our diet for the month.  Getting us back into the swing of cooking was two part, a friend asked us to bake some special treats for a party she’s having and it’s Secret Recipe Club time!  Thankfully this month we could accomplish both tasks at the same time as our assigned blog, Danielle’s Mostly Food and Crafts had some wonderful sweet treat recipes to choose from.  Seriously, key lime pie bars, truffle fudge, zeppolle, and brownie biscotti all sounded and looked amazing but in the end we decided on Danielle’s rum balls, because honestly, who can resist a good rum ball?

We stayed pretty true to Danielle’s recipe, really only changing the sugar we rolled the balls in to finish as she used sanding sugar and we used confectioner’s.  How did they turn out?  Well just amazing, we wouldn’t change the recipe a bit!  Check out Danielle’s blog for all her wonderful recipes and crafty fun. 

12088021_10153706324866663_400710596637020174_nChocolate Rum Balls (adapted from here)

Preheat the oven to 350F. Line a 12x17-inch rimmed baking sheet with foil and grease with butter and set aside.  Place the butter & chocolate in a microwave safe bowl and heat at 50%, stopping and stirring each minute, until the butter and chocolate are melted.  Set aside.  In a large bowl, whisk together the 3 eggs then whisk in the brown sugar, vanilla, and salt. Stir in your chocolate mixture, then fold in the flour.  Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.

Break up the brownie into small pieces and transfer to the bowl of an electric stand mixer fitted with the paddle attachment or the bowl of a food processor. With machine on low speed, pour in the dark rum, and mix until crumbs start to come together to form a ball.  Shape into 1-inch balls, and roll in confectioners sugar to coat. This recipe makes 4 dozen rum balls.  Refrigerate the rum balls uncovered, until cold, about 2 hours. Can be served chilled or at room temperature.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Egg-in-the-Hole 
Baked Teriyaki Chicken Wings 
Baked Jalapeno Popper Dip 
Chipotle Stuffed Mushrooms 
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Check out the new SRC blog for more exciting recipes from past reveals

Monday, September 28, 2015

Jalapeño Popper Soup Re-visited

10288701_10152934674221663_2328675246946910909_nWe have been sick with the crud this month so soup and scrambled eggs have made up the bulk of our diet.  We made some super-easy Cheaters Chicken Soup and then turned around, once we got a bit of our energy back, and turned some of the stock into this delicious, creamy, spicy, hearty, filling soup as it’s a great way to use up the leftover chicken.  We enjoy the soup quite hot and spicy but you can mellow it out some by either removing the seeds from the jalapenos or using less of them.  Also, we use white meat in the soup but if you have a preference for dark meat, go for it!

10696402_10152934674176663_3491961607920753812_n Jalapeño Popper Soup

  • 2 chicken breast halves, roasted, skin & bones removed, shredded
  • 1 lb bacon, cut crosswise in 1/8-in strips
  • 1 medium onion, diced
  • 4-6 whole jalapenos, stems removed, sliced in thin 1/2 rounds
  • 6 cloves garlic, minced
  • 6 cups cheaters chicken soup, or chicken stock of your choice
  • 6 oz. sharp cheddar cheese, shredded
  • 8 oz. block of cream cheese, cut in chunks
  • salt & pepper to taste

In a soup pot, slowly cook the bacon pieces until crispy.  Remove the bacon from the pot and set aside, leaving the fat behind.  To the fat add the onion and sauté until golden.  Add the jalapenos and garlic and sauté until the jalapenos and garlic are fragrant and softened.  Remove half of the onion/jalapeno mix and set aside with the reserved bacon.  Add the chicken broth to the pot and bring to a simmer.  Stir in the cheddar cheese and while stirring, allow it to melt.  Add the cream cheese and using a hand blender, blend until fully mixed and creamy.  Return the soup to a simmer and add in the shredded chicken and reserved bacon and onion/jalapenos.  Allow to simmer for a few minutes and season to taste with salt & pepper.

Enjoy!

Monday, September 21, 2015

When you’re sick it’s time for Cheaters Chicken Soup

IMG_7067Today we are re-visiting a favorite recipe of ours Cheaters Chicken Soup, as we’ve spent so much of the month sick with the crud and honestly when everyone is doing just enough to make it through the day, no one wants to cook or have heavy meals but chicken soup is love and makes everyone feel better.  We purchased roasted chickens from Whole Foods, took off some of the meat we wanted to eat and the rest, along with the bones, skin and juices from the container all went in the pot and in a short time the house smelled wonderful and we were all sipping steaming mugs of soup.  Healing stock for our sick bodies! 

Cheaters Chicken Soup

  • The carcasses, skin, leftover meat and juices from 3 roasted chickens
  • 1 large onion, roots removed but you can leave the skin on
  • 1 head of garlic, sliced in half to expose the cloves, skin left on
  • 3-4 carrots, scrubbed and skin left on
  • 3-4 bay leaves
  • 1 TBS. apple cider vinegar 
  • a few sprigs of cilantro and/or parsley
  • Salt & Pepper to taste

Place everything in a large stockpot and cover with cold water.  Cover the pot and bring to a boil.  Once it reaches a boil remove the lid and reduce heat to a simmer.  Cook for about 1 to 1.5 hours.  Add salt & pepper to taste.  Allow the soup to cool a bit so that it’s easier to handle then strain it through a colander or sieve and discard the solids.

To make the matzo balls in the picture, purchase this and follow the directions or enjoy a bowl of this soup with some delicious huge popovers, total yum!

After the soup has cooled completely I package it in freezer bags in two cup portions so that I can easily pull it for recipes or for a nice cup of tasty soup.

Enjoy!!

Sunday, September 6, 2015

Egg-in-the-Hole

11201168_10153644611041663_228969263182478133_n Have you ever had a dish which you always enjoyed growing up but over the years it was forgotten?  Well that’s the deal with this easy, past loved recipe from our Secret Recipe Club assigned blog this month. We were perusing Laura’s blog, Mother Would Know, and saw her recipe for Egg-in-the-Hole and all the delicious memories returned.  It was a done deal as to what was going to be made this month, especially as Maisie had never tried Egg-in-the-Hole and no child should be deprived of it’s deliciousness!  Like Laura, we grew up having this made with cheap white bread but Laura suggests using the best bread you can find.  In our case, because of Maisie’s gluten allergy, we went with gluten free bread which worked perfectly and was a huge hit with little Miss. M. 

11987165_10153644611146663_2479034864772133001_n Laura is an attorney that loves to cook and though she’s never worked in a restaurant and doesn’t have a certificate or degree in cooking she has the best credentials of all.  As she says, “My credentials are the meals that I make, the fun I have in the kitchen, and the fact that even people who aren’t my kids call me when they have cooking quandaries,” sounds perfect to me!  Laura’s site is filled with plenty of great recipes for the home cook or any cook so check it out.

11947455_10153644610991663_4362786329513498423_n Egg-in-the-Hole (from here)

Heat a skillet and add a generous pat of butter.  Using a juice glass or biscuit cutter, cut out a round hole in the center of the slice of bread.  Place the slice of bread and the cut-out hole side by side in the pan and allow to slightly brown.  Turn the hole as necessary until golden and remove to a plate.  Once the first side of the bread slice is slightly golden, flip it over and add your egg to the hole.  It is fine if the egg white is completely contained or spills out over onto the bread, it’s all good!  Cook the egg in the bread until the white is almost completely set and then flip it over to continue cooking to desired consistency.  Remove to plate, add salt & pepper to taste and enjoy along with the toasty cut out bread circle.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Baked Teriyaki Chicken Wings 
Baked Jalapeno Popper Dip 
Chipotle Stuffed Mushrooms 
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Check out the new SRC blog for more exciting recipes from past reveals

Tuesday, August 25, 2015

Dry Fried Eggplant

10983123_10153291468426663_8915045288795231537_nFor people who love all sorts of food, we dine out very, very infrequently.  When we do go to a restaurant it’s generally to the local Szechuan restaurant where the food reminds us of our time in China. 
11149237_10153291468621663_2973798320400788947_nOne of our favorite dishes, which we always order, is Dry Fried Eggplant.  This is our attempt to recreate the dish and honestly we are pretty darn close.  Though this dish is almost spot on, I will say that it’s often easier to just go out and enjoy someone else’s cooking and having them do the cleaning up too! 
11156173_10153291468526663_3442077869151143462_nDry Fried Eggplant
Heat oil (deep enough to come halfway up the thickness of the eggplant fries) in a heavy bottomed cast iron pan and heat to approximately 350F.  Place a wire rack over several layers of paper towels for draining after frying.  Mix together the tapioca flour, salt, ground Szechuan peppercorns and paprika and place on a large rimmed baking sheet.  Lightly moisten the eggplant fries with water and then lightly coat the fries with the tapioca flour mixture, shaking off and discarding any excess.  Working in batches, carefully fry the eggplant, turning when necessary, until lightly golden brown and tender in the center.  Remove the fries to the prepared cooling rack.  Plate and sprinkle on the cilantro and Szechuan peppercorn flakes.
Enjoy!

Wednesday, August 12, 2015

Sweet & Sour Un-Stuffed Cabbage Soup

397537_10153291000451663_1543781597503228740_n We adore stuffed cabbage but making it can be awfully time consuming. Enter Un-Stuffed Cabbage Soup, tastes just as delicious and takes just a fraction of the work and time to make.  We make this for a quick hearty meal in the pressure cooker which cuts the time even more, but it’s just as easily made in a pot on the stovetop.
11138529_10153291000566663_1564561019890820457_nSweet & Sour Un-Stuffed Cabbage Soup 
  • olive oil
  • 1/2 lb chuck steak, 1/2-inch dice, seasoned with salt & pepper
  • 1 lg onion, diced
  • 8-10 cloves garlic, minced
  • 1/2 lb ground beef
  • 2 medjool dates, chopped
  • 1/4 cup raisins
  • juice of one lemon
  • 1 tsp. sour salt
  • 28 oz. can whole plum tomatoes
  • 15 oz. can diced tomatoes
  • 4 c. chicken or beef stock
  • 1 small head green cabbage, roughly chopped
  • salt & pepper to taste
(I make this in a pressure cooker but you can use a soup pot.)
Heat the olive oil and then sear the chuck steak cubes on all sides until browned. Remove the steak from the pot and set aside.  To the same pot add the onions and sauté until they begin to caramelize.  Add the garlic and ground beef and cook until the beef is browned.  Return the steak to the pot and add all the remaining ingredients.  Cook until the cabbage is tender. (I use a pressure cooker, 15 minutes at high pressure and then I let it cool to reduce the pressure instead of just releasing the valve)  Salt and pepper to to taste.  This is good the first day but gets better after it sits a day or two.
Enjoy!

Sunday, August 2, 2015

Baked Teriyaki Chicken Wings

11800481_10153560682131663_1812914463961244563_n We adore chicken wings!  Baked Buffalo Chicken Wings, Tandoori Chicken Wings, Chinese Five-Spice Wings and now, Baked Teriyaki Wings.  This month for Secret Recipe Club we were assigned Sarah’s blog, Things I Make for Dinner.  We immediately spied her recipe for Teriyaki wings and knowing that we had wings in the freezer which were purchased during a fabu sale, (wink, wink Sarah) it was a done deal!  These wings fit in perfectly with our ongoing theme this summer of foods to eat whilst relaxing on our dock sipping adult beverages.  In fact, next time we make these wings we’ll most likely also be making Sarah’s Pineapple Sangria to enjoy as well. 

We adapted Sarah’s recipe to make it Paleo & Whole30 by swapping out the soy sauce and using Coconut Aminos and in place of the honey, we used some Medjool dates.  The wings were a wonderful treat and Sarah’s recipe or ours, you won’t be disappointed.

11012988_10153560682001663_7831505963774380782_n Baked Teriyaki Chicken Wings (adapted from here)

Line a baking sheet with aluminum foil for easy cleanup and lightly grease foil with oil.  Preheat oven to 450F.  Place the vinegar, Coconut Aminos & dates in a blender and process until smooth.  Place the wings pieces in a large bowl and cover with the sauce from the blender.  Toss to coat the wings thoroughly.  Spread the wings in a single layer on foil, skin side up and bake for 20 minutes, until light golden in color.  Baste with pan juices before serving.

Enjoy!


My previous Secret Recipe Club Recipe Posts: 

Baked Jalapeno Popper Dip 
Chipotle Stuffed Mushrooms 
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Check out the new SRC blog for more exciting recipes from past reveals
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