Savory Schmeres

This pair of recipes may be used as dips, schmeres, spreads, dollops, or any other way you can think of to serve them. I personally like them in small dollops on a cheese cracker or spread on biscuits hot out of the oven.

BACON JALAPENO JAM
Prep Time: 30 minuntes
Cook Time: 3 hours
Serves: 10

Ingredients
1¾ lb. thickly sliced bacon, cut into 1” pieces
2 jalapeño peppers, thinly sliced
1 large yellow onion, diced
4 garlic cloves, coarsely chopped
? cup cider vinegar
½ cup brown sugar, firmly packed
¼ cup pure maple syrup
½ cup strong brewed coffee
1 Tbsp. cornstarch
2 bags (large) Kettle Brand Original Chips

Directions
Cook bacon over medium-high heat in a large skillet, stirring occasionally, until bacon is lightly browned, about 25 minutes. Transfer bacon pieces to a large plate or tray to drain.

Saute jalapeño, onion and garlic in bacon fat until onions are translucent, about 10 minutes, then add the vinegar, brown sugar, maple syrup and coffee.

Bring mixture to a boil, stirring and scraping up browned bits from skillet.

In a crockpot, combine the bacon and the vinegar mixture, stirring briefly to combine.
Cook on high, uncovered, for 1 hour.

In a small bowl, whisk together the cornstarch and two tablespoons of the cooking liquid; stir into the bacon crockpot mixture.

Continue to cook on high, uncovered, for 3 hours. Carefully transfer mixture to a blender or food processor and pulse mixture until coarsely chopped.

Transfer to a serving bowl and allow to cool before serving with chips.

Mixture can easily be made and refrigerated in an airtight container up to 2 weeks before using.
MEATY ONION RELISH
Prep Time: 20 minutes
Cook Time: 6 hours
Serves: 10

Ingredients 
2 cups drippings from pork loin, roast beef or other roasted meat
4 large sweet yellow onions
1tsp black pepper
1tsp garlic powder or minced garlic

Directions

Peel and dice onions.

In crock pot, combine all ingredients. Set on medium and allow to cook until all onions are soft and clear.

Turn heat to high for 10 minutes. Add arrowroot powder and allow to thicken, stirring often.

Allow to cool before placing in a bowl to serve.

Relish may be refrigerated in an airtight container for up to 2 weeks before using. Also good for canning project.

This relish relies on the spices used for the roasted meat as a major part of the flavoring. It will be a little different with every batch, depending on the drippings. Bits of meat and fat may be included, adding to the savory flavors.

 

I apologize for the lack of photos, but these were oddities in my kitchen. Hopefully you will give them a spin and let us know what you think.

Enjoy!

–Ann Cathey

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Quick and Easy Meals

 

There are a lot of variations  on recipes out there in the world, but sometimes we need a reminder to think outside the box. These recipes are all suggestions for a quick lunch or dinner when you have a lack of time to work with. They are based on ideas offered by a grocery snail mail supplement I received a couple of weeks ago.

Well, they aren’t so much recipes as guidelines that may be personalized as much as you like.

Chicken Salad
Prep your salad a day in advance. Pick up a whole roasted chicken and strip it. Mix the chicken with Greek yogurt, chopped celery, dried cranberries, chopped pecans or walnuts, garlic powder, and salt and pepper to taste. For a little zing you might add some paprika. Cover and refrigerate overnight to allow the flavors to mingle and marry. Serve on sliced sourdough bread or over a bed of mixed greens for a simple lunch or dinner. Preparing this salad ahead of time also allows you to take some for lunch!

Lemon Chicken
This sheet pan dish is easy to prepare and delicious to serve. In a large bowl mix a small amount of melted butter and lemon pepper seasoning, to taste. Dip chicken and halved baby gold potatoes in butter mixture. Lay the chicken and potatoes out on a sheet pan. Brush the chicken with a bit of honey and roast with lemon slices on top at 425F for 15-20 minutes. In the last ten minutes of baking, add honey-brushed asparagus spears. Serve over saffron rice or a bed of baby leaf spinach with fresh lemon wedges on the side. The results are a sweet/tart treat for the palate. Refrigerate any leftovers.

Elegant Mushroom Pasta
Saute sliced mushrooms in a tablespoon or two of olive oil. Add in minced garlic, chopped baby leaf spinach and chopped basil. Stir until the greens are softened. Remove from heat and toss with your favorite pre-cooked pasta. This is a tasty treatment for leftover pasta, as fresh cooked. Add a sprinkle of Parmesan or Asiago for a delicious finishing touch.

Pistachio Crusted Tilapia
Thaw your fish, if frozen, then dip them in whipped egg whites. dredge each filet in a misture of chopped pistachios, bread crumbs, and parsley. Bake at 450F for 8-10 minutes or until the fish reaches a safe internal temperature of 145F. Serve atop a bed of your favorite greens. Slices of fresh peach or pear on the side are a subtly sweet accompaniment on the side. Refrigerate any leftovers.

Enjoy!

— Ann Cathey

Simple Almond Flour Waffles

This tuly simple waffle recipe is great for folks on gluten free diets and can be made Paleo in a pinch. It’s also super tasty for folks who simply enjoy waffles!

I admit I found it on the internet and decided to give it a try. The ingredients listed below are what I actually use at home.

Simple Almond Flour Waffles 
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Yield: 4-6 waffles

 

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Almond flour is creamier in color than wheat flour and has a coarser texture.

Ingredients 
1-1/2 cups almond flour
1 tablespoon arrowroot powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¼ cup milk
1 tablespoon honey
oil for brushing waffle iron (if needed)

 

 

 

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Hot waffle iron treated with olive oil spray.

Preheat a waffle iron to medium. Spray or brush with oil if needed just before adding batter.

 

 

 

 

In a large bowl, whisk together the dry ingredients. Push dry ingredients more to the sides, creating a ‘well’. This will allow wet ingredients to be mixed in more readily.

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Note the difference in color and texture of each of the dry ingredients. Arrowroot is white (left), baking soda is a brighter white (far right), and the salt is a greyer white (left side of right-hand photo. These small differences can help you keep track of added ingredients.

dsc_0953Add eggs, milk and honey to bowl and mix until well blended. The mixture will come out similar to cookie dough, though not as visually smooth due to the almond flour.dsc_0954

 

 

 

 

 

dsc_0956Drop approximately 1/2-3/4 cup batter into the waffle iron and cook according to manufacturer’s instructions.

 

 

Serve hot with butter and/or syrup as desired.

 

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Large waffle still on the griddle (left), and a smaller waffle on a salad plate (right).

To make these waffles Paleo friendly, use pure honey or maple syrup (not the stuff that’s full of preservatives or cut with high fructose corn syrup) and a non-dairy milk product. Also be sure to use a fine ground sea salt.

If you prefer not to use honey, an equal amount of molasses, maple or another syrup may be used instead.

While arrowroot is easy for me to find locally, you may substitute an equal amount of tapioca starch or coconut flour.

“Oh, holy low carb, Batman!”
– Me, excited about being able to eat waffles again.

This recipe came out right the first time for us. Tasty, fluffy, though obviously with the
slightly grainy texture of almond flour. Even after they have cooled off, they were delicious
and went outstandingly well with fried chicken tenders.

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Chicken and Waffles!

— Ann Cathey

Easy Enchiritos

In need of a hot meal quickly?This little Tex-Mex experiment turned out much better than expected.
Easy Enchiritos
 
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves 4
 
Ingredients:
1 15ox can black beans, drained
1 8 pack burritos or chimichangas
1 15 oz can chili
1 tsp each garlic powder, onion powder, cumin
lots of grated cheese of choice (to desired cheesiness)
 
Oil spray an 8×8 baking dish. Spread the drained beans evenly in the bottom. Dust spices over the beans. Add a layer of cheese.
 
Layer in burritos. I had to cut one in half to make them fit: five across, two and two halves to fill the rest of the space. Add a layer of cheese.
 
Top all this off with the can of chili, spreading evenly and covering all exposed tortilla to prevent drying. Add another layer of cheese. Go ahead and lay it on thick! You know you want to! 🙂
 
Bake at 400F for 40 minutes to ensure that all ingredients are thoroughly heated and cheese is melted.
 
Serve with dollop of sour cream, hot sauce, salsa, sliced black olives, sliced avocados, or diced green onion, as preferred.
 
I would offer photos, but it went too fast.
Enjoy!
–Ann Cathey

Fast Food Leftover Madness

Ever wonder what to do with those fast food leftovers in your fridge? Maybe you ordered more than you really wanted, or the kids didn’t polish off all their fries. If it’s substantial enough to warrant tossing in the fridge, it’s plenty to fix for a meal or side for the next day.

Note that wherever “french fries” are mentioned, this could be regular french fries, seasoned curly fries, waffle fries, or even steak fries. They all work wonderfully in your leftover madness.

FRIED CHICKEN SALAD
Cold fried chicken, de-boned and diced make a wonderful chicken salad for sandwiches or wraps with your favorite ingredients. Mayo, brown mustard, chopped onion and peppers are one variation. Another is mayo, yellow curry and purple seedless grapes served up in a pita half!

FRIED CHICKEN TACOS
Strip that chicken off the bone, toss it with garlic and chili powder in a skillet with a spritz of olive oil, then fill your tacos with chicken, cheese and whatever else you may desire.

HASH-BROWN FRENCH FRIES
Take those cold french fries out of the fridge and dice them. Give a skillet a spritz of olive oil and heat some diced garlic. Toss in those fry bits and treat them like hash-brown potatoes. They will cook up to whatever consistence you desire, from soft to slightly crunchy.

Crack and egg into the middle and serve it sunny side up in a ring of hash-brown fries.

CHILI CHEESE CHICKEN NUGGETS/STRIPS
Got some chicken nuggets or strips left over? Arrange them on a dish and heat in the microwave. Smother them in hot chili and your choice of cheese and enjoy.

Garnish with a bit of sour cream and sliced black olives for some complementary flavors and textures.

CHICKEN ENCHILADAS
De-boned fried chicken makes a great filling for enchiladas. Wrap the chicken and some cheese into tortillas, cover in enchilada sauce, heat and serve with fresh guacamole and sour cream.

HUNTSMAN’S BREAKFAST
Start a skillet with a spritz of olive oil and some diced garlic and onion. Cook until the onion is just beginning to soften. Add in a meat, like diced sausage or chicken strips, and cook until hot. Dice the leftover french fries and add the to the skillet, stir this mixture fairly often to keep it from sticking. Whisk up an appropriate number of eggs for the contents of the skillet, adding your spices of choice. Add this to the skillet and cook until the eggs are done.

You might serve this up on a plate with a few dashes of hot sauce, or in tortillas with cheese as breakfast tacos. Either way, it’s a quick and simple breakfast plan.

MORE DICED DELIGHTS
Diced french fries, and other leftover potatoes, with or without onions also make filling additions to stews, bean pots, and even home-made chili. Diced onion rings are great in chili and in hashbrowns.

We’ve actually bought chicken nuggets from the Golden Arches specifically to take home and smother in chili and cheese for supper. It wasn’t the healthiest meal we have ever enjoyed, but it was so tasty we didn’t mind.

— Ann Cathey

Holiday Appetizers

Appetizers range from the simple to the decadent. They can act as snack food during the day, a lovely start to a meal, and finger foods for next day brunch.

Veggie Tray
A super simple and elegant snack offering takes a little effort and a decorative touch to sparkle during your holiday gatherings. Pick up a pre-made veggie or cheese tray. Simply lay out the veggies or cheeses on an attractive tray. Place a dip for the veggies or a mustard for the cheeses in a glass bowl in the middle of the tray. Using your own serving platter rather than the black plastic that usually comes with the party tray will have your guests thinking you went to more trouble on their behalf.

Simple Salads
Any salad that can be tossed together the day of your event is a quick addition to your meal plan. A harvest salad is a twist on the traditional green salad that is sure to delight. Toss together baby Romaine and spinach, dried cranberries, diced roasted butternut squash, thin slices of radish. This salad lends itself to the maple vinaigrette below. Prep everything the day before if you prefer and toss the salad with a dressing just before serving.

Maple Vinaigrette
Ingredients:
1/2 cup olive oil
2 tbsp red wine vinegar
1/4 cup real maple syrup
1tbsp Dijon mustard
Salt and pepper to taste

Whisk together all ingredients, seasoning with salt and pepper. Refrigerate until ready to use and refrigerate any leftovers.

Warm Chicken Salad
This appetizer or brunch offering is a warm and cozy touch of fall for your guests. As an appetizer, use chicken and apple. If you are serving this later in the weekend, you  might consider turkey and pear as a variation. Prepare your chicken salad as you usually do. Add a hint of Dijon mustard. Mix in chopped apple or sliced seedless grapes, broken walnuts and a drop of honey. For the turkey variation, use pear and pecan. Toast slices of baguette and top with a piece of lettuce. Add a scoop of the salad and serve.

Hope you all enjoy these these little suggestions on making your holiday gatherings more enjoyable for everyone.

–Ann Cathey