Granola
1 cup raw almonds
1 cup pecan halves
2 cups old-fashioned rolled oats
1/2 cup unsweetened flaked dried coconut
4 TB unsalted butter
1/2 c firmly packed brown sugar
1 tsp vanilla
1/2 tsp salt
Berry Swirl
3 cups mixed berries such as strawberries, blueberries, raspberries, and blackberries, in any combination
1/4 cup confectioners' sugar
Juice of one lemon
Lemon Yogurt
2 cups low-fat vanilla yogurt
1/2 tsp grated lemon zest
1 TB fresh lemon juice
Granola
preheat the oven to 250'. Line a rimmed baking sheet with parchment paper. In a food processor, combine the almonds and pecans and pulse a few times to break them up a little. Do not over-process, as you want the granola to have a lot of good texture. Dump the nuts into a large bowl and add the oats and coconut.
In a small saucepan, combine the butter, brown sugar, vanilla, and salt over low heat and heat, stirring gently, until the butter and sugar melt. Pour the butter mixture over the oats mixture and fold in until well combined.
Pour the granola onto the prepared baking sheet and spread in an even layer. Pat it gently with a rubber spatula so you will have nice chunks when you break it up. Bake, without stirring, for 45 to 50 minutes, or until golden brown. Remove from the oven and let cool completely.
Berry Swirl
In a small saucepan, combine the berries, confectioners' sugar and lemon juice and place over medium heat. Cook, without stirring, for 10 to 12 minutes, or until the berries break down. Remove from heat and let cool.
Lemon Yogurt
In a small bowl, stir together yogurt, zest and juice.
To serve, divide the granola among 8 glasses. Layer the yogurt on top of the granola and then top with the berries. Serve immediately.
Calypso Coconut Chicken
1 lb boneless, skinless, chicken breasts cut into 1 in strips or chicken tenderloins
1/2 c all purpose four
1 tsp. baking soda
1 tsp. salt
1 tsp. paprika
1/4 to 1/2 tsp cayenne pepper, depending on taste
1/2 c water
1 1/2 c unsweetened shredded coconut
vegetable oil
In medium sized bowl combine flour, baking soda, salt, paprika, and cayenne pepper; stir in water until well blended.
Place coconut on a plate. Dip a chicken piece into flour mixture; then roll the chicken in the coconut until evenly coated.
Evenly arrange chicken pieces on a lightly greased baking sheet. Cook in a 400' oven for 5-10 minutes or until cooked through (mine took 20 minutes). Serve warm.
Jerk Chicken
3 Tbs firmly packed brown sugar
3 Tbs soy sauce
1 Tbs fresh orange juice
1/2 tsp salt
1/2 tsp dried thyme leaves, crushed
1/4 tsp ground allspice
1 lb boneless skinless chicken breasts
In large bowl combine all ingredients but chicken. Lightly prick both sides of chicken with a sharp knife or tines of a fork. Add chicken to mixture; turn to coat on both sides. Cover and marinate at least one hour in the fridge, turning chicken occasionally.
Preheat broiler or grill. Place chicken breasts on rack in broiler pan or on grill. Cook 4 inches from heat source, 5 to 10 minutes, turning once until chicken is cooked through.
French Onion Soup
1/2 c unsalted butter
8 c sliced onions (4-5 med. onions)
2 14 oz cans beef broth
3/4 c chicken broth
6 TB flour
1 1/2 c water
1 TB ketchup
1/2 tsp pepper
1 1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp garlic powder
couple drops of tabasco
croutons
asiago cheese
Melt butter over medium heat and add onions. Saute 15-20 minutes stirring often until onions turn brown. Whisk in flour then remaining ingredients. Stir and bring to boil. Reduce to simmer and simmer for 20 minutes. Add garnish and serve immediately.
Asian Marinated Pork Tenderloin
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon Asian chile paste (sambal olek)
- 2 teaspoons finely chopped ginger
- 1 clove garlic, smashed and finely chopped
- 2 scallions, sliced
- 1 tablespoon orange zest
- 2 boneless pork loin chops, 3/4-inch thick
- Canola oil
Directions
In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes.Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan.Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top. Be careful not to overcook the pork or it will be tough instead of very tender.
Pot Roast with Chutney
- 1 (2-pound) blade cut chuck roast
- 2 teaspoons kosher salt
- 2 teaspoons cumin
- Vegetable oil
- 1 medium onion, chopped
- 5 to 6 cloves garlic, smashed
- 1 cup tomato juice
- 1/3 cup balsamic vinegar
- 1 cup cocktail olives, drained and broken
- 1/2 cup dark raisins
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes.
Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan.
Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.
Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top. Be careful not to overcook the pork or it will be tough instead of very tender.
Pot Roast with Chutney
- 1 (2-pound) blade cut chuck roast
- 2 teaspoons kosher salt
- 2 teaspoons cumin
- Vegetable oil
- 1 medium onion, chopped
- 5 to 6 cloves garlic, smashed
- 1 cup tomato juice
- 1/3 cup balsamic vinegar
- 1 cup cocktail olives, drained and broken
- 1/2 cup dark raisins
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
Slow-cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions
Ingredients
For Pork:
- 1 yellow onion, roughly chopped
- 2 garlic cloves, crushed
- 1 (15-ounce) can fire roasted tomatoes
- 1 to 2 chipotle peppers, roughly chopped
- 2 tablespoons Worcestershire sauce
- 1/4 cup chopped cilantro leaves
- 4 to 5 pound pork shoulder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
For Pickled Onions:
- 1/2 cup white vinegar
- 2 tablespoons sugar
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- 1 red onion, thinly sliced
- 1 teaspoon dried oregano
For Tacos:
- 24 corn tortillas
- 1 small green cabbage, shredded
- 2 avocados, peeled and thinly sliced
- Pickled red onions
- 1 (16-ounce) container sour cream
- Chopped cilantro leaves, for garnish
For Pork:
Directions
To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
For Red Onions:
In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.
Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
To serve place 1/4 cup of the pork on a tortilla, top with cabbage,avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.
Charlie prefers flour tortillas, but I prefer corn. It adds more texture and flavor. Don't skip the pickled onions, they're the best!
Teriyaki Broccoli
1 lb broccoli
1 TB grated fresh ginger
1 TB brown sugar
2 TB soy sauce
1 TB finely grated lemon zest and orange peel
pinch red pepper flakes
1 tsp rice wine vinegar
3 TB butter
Directions:
Cut broccoli in bite sized pieces. Peel stem pieces. In a small saucepan combine all but broccoli and heat until sugar is melted. Steam broccoli in separate dish and shake off excess moisture. Combine broccoli with sauce. Stir and serve.
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