Chili-free Chicken Gravy Enchiladas Recipe

My family loves green chili chicken enchiladas, however, I am sensitive to peppers so I had to come up with an alternative sauce, or I wasn't able to eat them very often.  Then I got the idea to use chicken gravy to bake my enchiladas in.  I made a gravy with my homemade chicken broth for the enchilada sauce and it worked out beautifully!  The enchiladas are flavorful and moist and delicious.  Also, you can make these enchiladas ahead of time and keep them in the fridge until before you bake them, which is a huge plus.

Chili-free Chicken Gravy Enchiladas Recipe

6 fajita size flour tortillas
2 cups shredded or chopped cooked chicken
Shredded "Mexican Blend" cheese
1 cup chicken broth (I use my Homemade Broth Recipe)
2 tbsp flour

Preheat oven to 400 degrees.  Spray an 11x7 baking pan with non-stick cooking spray.  Divide the cooked chicken into 6 portions.  Roll up the chicken and a handful of shredded cheese (however much you want) inside each tortilla and line them up in a row in the pan.

To make the enchilada sauce, whisk together 1 cup chicken broth with 2 slightly heaping tbsp of flour in a small sauce pan over High heat and whisk continuously until slightly thickened (about 5 minutes).  Remove from heat.  Pour the sauce over each enchilada, covering all of the tortilla surfaces evenly.  Top the enchiladas with a layer of shredded cheese and cover the baking pan with aluminum foil.

Bake the enchiladas for 30 minutes.  Serve them with toppings such as shredded or chopped lettuce, diced tomatoes, sliced black olives, avocado, cilantro, and sour cream.  Serves 2-3 people as a main course.

Oven-Roasted Minted Lamb Loin Chops Recipe

I bought some beautiful lamb loin chops at the store the other day and decided to put the mint plant on our deck to some use.  This recipe is super simple, flavorful, and is a great addition to our meat rotation.  These lamb chops go great with rice on the side.

Oven-Roasted Minted Lamb Loin Chops Recipe

1/4 cup olive oil
10 fresh mint leaves
6 lamb loin chops (1 1/4" thick)
Salt and pepper

Finely chop the mint leaves.  Put the lamb chops in a large Ziploc bag and pour the olive oil over them, then add the chopped mint, seal the bag, and move the lamb chops around inside the bag to fully coat them.  Let the lamb chops marinate in the bag for at least 30 minutes at room temperature before roasting (1 hour preferably).

Preheat oven to 400 degrees.  Heat a large cast iron skillet to High heat on the stove top and add the lamb chops in a single layer.  Generously salt and pepper them.  Sear them for about 3 minutes, then flip them over to sear the other side for about 3 minutes.  Turn off the stove top and use a large spoon to remove the excess oil from the skillet before moving it to the oven.  Transfer the skillet to the oven, uncovered, and roast the lamb chops for 10 minutes for medium-rare or 15 minutes for medium.  Let the lamb chops rest for 5 minutes before serving.  Serves 2-3 people as a main course.

Braised and Baked Chicken Thighs Recipe

I love the braised chicken that I've ordered in high-end restaurants that is super moist and flavorful, with crispy skin.  I wanted to create my own version for home that is quick, easy, and delicious using Marsala cooking wine and my Homemade (Chicken) Broth.  This recipe is very simple to make, is extremely moist and flavorful, and the skin is crispy.  The sauce goes great over side dishes such as rice or potatoes to compliment the meal.

Braised and Baked Chicken Thighs Recipe

4 to 6 chicken thighs, bone-in with skin
Olive oil
Salt and pepper to taste
1/4 cup vegetable oil
1 cup chicken broth
1/3 cup Marsala cooking wine

Preheat oven to 400 degrees.  Drizzle olive oil over the skin of the thighs and salt and pepper to taste.  Using a large, stainless steel, oven-safe pan, heat 1/4 cup vegetable oil over Medium High heat.  Add the chicken thighs skin-side down brown them for 8 minutes (do not move them during this).  Salt and pepper the up-side of the thighs while the skin side is browning.  When the 8 minutes is up, use tongs and turn the thighs over for 5 more minutes undisturbed.  When the 5 minutes is up, use a spoon to remove any extra oil from the pan, and then add the chicken broth and Marsala cooking wine around the thighs.  Use the spoon to scrape any bits from the pan into the sauce.  Bring the sauce to a boil.  Transfer the pan to the oven, uncovered, for 30 minutes if 4 thighs, and up to 45 minutes if 6 thighs.  When the time is up, remove the pan from the oven and transfer the thighs to a high-sided serving dish.  Spoon the sauce over the thighs and pour the rest of the sauce around them.  Serves 2 to 4 people as a main course.

Baked Empanadas Recipe

 I love simple, hand-held meals like pasties and taquitos, so it made sense for me to come up with an empanada recipe for my family. The ground beef seasoned with my taco seasoning (linked below) is the perfect empanada filling, along with hard-boiled egg and black olives.  Also, these empanadas are baked, not fried. When baked, the dough is chewy and crispy, so it is almost as if they are fried. They go great with guacamole, or sour cream if you eat dairy.

Baked Empanadas Recipe

For the empanada dough:

1-1/2 cups unbleached flour
1 tsp baking powder
1 tsp sugar
1/2 tsp salt

3 tbsp olive oil
1/2 cup + 2 tbsp water
Olive oil to brush over tops of empanadas before baking

Mix together dry ingredients with a fork. Add the oil and cut it in with the fork until the mixture resembles course meal. Add the water and mix thoroughly, just until the dough forms a ball. Divide the dough into 6 equal pieces and cover with plastic wrap until ready to make empanadas.

For the empanada filling:

1 lb extra lean ground beef
Taco Seasoning Recipe
3 hard-boiled eggs
12 medium black olives (whole)

Cook the ground beef per the instructions in the Taco Seasoning Recipe.  While you are browning the ground beef, hard boil 3 eggs in a small pot, and when they are done, peel  them and cut them each in half.

To make the empanadas:

Preheat oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray. Lightly dust your working surface with flour. Take a piece of the dough, roll it into a ball in your hand, lightly dust it with flour, and use a rolling pin to roll it to a thin 6 inch circle. Put 1/3 cup of meat filling, a hard-boiled egg half, and two whole black olives (arranged how you want them) onto one end of the circle, not too close to the edge.  Fold the dough over, press the two edges together to close the empanada, and fold the edge up and over and press again to make a lip. Press a fork along the lip edge to secure the seal. Put the empanada on the cookie sheet and use a knife to cut a few slits in the top of it. When all of the empanadas are on the cookie sheet, brush them lightly with olive oil before putting them in the oven. Bake for 30 minutes. Makes 6 empanadas.

Curried Lentil Soup Recipe

We love lentils.  I've always wanted to come up with a good lentil soup recipe, and this one is my favorite.  The curry powder is the perfect compliment to the lentils, and the ratio of soup broth to lentils is spot-on.  This is a hearty soup that will be sure to warm you up on cold days.

Curried Lentil Soup Recipe

2 carrots
Olive oil
1-1/2 cups dry lentils
6 cups of water
3 tsp Better Than Bouillon Organic Chicken Base
2 tsp curry powder

First, peel and dice the carrots.  Add a drizzle of olive oil to a large pot and add the carrots.  Use a wooden spoon to saute the carrots until they are lightly browned.  Rinse 1-1/2 cups of dry lentils, then add them to the pot with 6 cups of water, the Better Than Bouillon, and the curry powder.  Give it a good stir and wait for it to come to a boil.  When it starts to boil, cover it, turn the heat down to Low, and simmer it for one hour.  Serves 4+ people as a main course.  Side note:  Adding leftover cooked chicken to this soup is an excellent addition!

Oven-Roasted Pork Loin Recipe

Not very long ago I started roasting pork loin.  This is one of Sam's favorite main courses.  Searing the pork loin first before putting it in the oven, and topping it with brown sugar, gives the pork a nice crust that is so flavorful.  The pan broth is a great accompaniment to the pork.  Also, roasting the pork loin at a higher temperature, like I do whole chicken, really seals in the juices.  The result is fantastic.  This pork goes really well served with Maple Baked Squash and Apples (pictured above).

Oven Roasted Pork Loin Recipe

2+ lb boneless pork loin top loin roast
Salt and pepper
2 tbsp olive oil

2 tsp brown sugar
1 tsp salt
1/2 tsp pepper

1 cup water
1/4 tsp salt

Preheat oven to 400 degrees.  Heat the olive oil in a large pot over High heat.  Swirl the pot so the oil covers the pot evenly.  Salt and pepper the fat side of the pork loin and set it in the hot pot, seasoned-side down.  Let it sear for 4 minutes, then flip it to the other side for 4 more minutes.  When done searing, place the pork loin, fat side up, in a rectangular baking pan sprayed with non-stick cooking spray.  Combine the brown sugar, salt, and pepper in a small bowl and spread it evenly over the top of the pork loin.  Put it in the oven uncovered for 25 minutes per pound (for example, a 2.4 lb pork loin would roast for 60 minutes).  When the time is up, move the pork loin onto a cutting board to rest for 10 to 15 minutes before slicing, covered with a piece of aluminum foil.  While the pork loin is resting, pour the pan juices into a small pot and add a cup of water and 1/4 tsp salt.  Stir it and heat it to a boil.  Pour it in the bottom of your serving tray, then set the sliced pork over it.   A 2 pound pork loin serves 4 to 6 people as a main course. 

Homemade Chicken Pho Recipe

We love Vietnamese noodle soup (pho).  We used to go out to eat it quite regularly, so I decided to save some money and come up with a pho recipe of my own.  This recipe is fantastic.  I usually make it after I roast a whole chicken (Roasted Whole Chicken Recipe).  My house smells amazing when I make the pho broth!  It's so easy to make, too.  This soup can be made from mostly pantry and fridge items, with only a few fresh ingredients needed for the garnish.  The spice combination is so fragrant, and we think this pho tastes better than some of the chicken pho we've had at restaurants.

Homemade Chicken Pho Recipe

For the soup:

8 cups water
All of the leftover chicken bones and skin from a roasted whole chicken
1 tbsp fish sauce
1 tbsp + 1 tsp white sugar
2 tsp salt
10 whole cloves
5 whole star anise pods
1 cinnamon stick

6 oz package of rice noodles
1 cooked chicken breast
Handful of cilantro

For the garnish:

Lime
Several fresh basil stalks
Crisp chili oil or Sriracha
Hoisin sauce

In a large pot over High heat, add the leftover chicken carcass, skin, and bones, the water, fish sauce, sugar, salt, cloves, star anise, and cinnamon stick.  Bring it to a boil, then cover it and turn the heat down to Low.  Simmer it for at least 2 hours, preferably 4 hours.  When the time is up, let it cool, then strain the broth with a fine mesh strainer.   This recipe yeilds about 7 cups of pho broth.  3-1/2 cups of broth will make small bowls of pho for up to 4 people, or large bowls of pho for 2 people, and you can freeze the other half for later.

Before putting the soup together, soak the rice noodles in hot water for about 15 minutes.  I found the best way to do this is to put the noodles in a large pot, covered with cold water, then turn the heat up to High and set the timer for 15 minutes.  While the noodles are soaking, slice the chicken breast into bite-sized pieces, chop a handful of cilantro leaves, halve and quarter a lime, and wash and dry the basil stalks.  Put the basil and lime slices on a plate for garnishing the soup.  Set out the crisp chili oil or Sriracha and hoisin sauce.  Reheat the broth to boiling.

When the 15 minutes are up for the rice noodles, I turn off the heat, drain the water from the noodles, then put equal amounts of noodles in the bowls, topped with a generous helping of sliced cooked chicken.  I next fill the bowls with hot pho broth (being sure to cover the noodles and chicken), add a small amount of cilantro leaves, and serve it with the basil, lime, chili oil or Sriracha, and hoisin sauce on the side.  Bean sprouts, jalapeno pepper slices, and sliced white onion are also common garnish for pho soup.  Enjoy!

Hearty Beef Stew Recipe

I love a good beef stew - and I'm proud to say that my beef stew recipe is one of the best I've had.  Now that Sam has braces, I'm making lots of "soft" meals these days, and this recipe couldn't be better.  This beef stew is a very hearty meal, complete with carrots, parsnips and turnips. The spice blend I put together really compliments the beef and my house smells amazing when I make this.  Also, the beef is so tender it just melts in your mouth.  This is a great dish to make with Homemade Broth if you happen to have it on hand, if not, your favorite beef broth will work great (I use Safeway Kitchens Beef Broth) or even chicken broth.   We love this stew with grilled flat bread on the side.

Hearty Beef Stew Recipe

Olive oil
2 lbs Beef Bottom Round Roast or other beef stew meat (Boneless Beef Chuck Cross Rib Roast is especially excellent!)
3-6 carrots
2 medium parsnips
2 medium turnips
1 cup fresh chopped parsley leaves (this will go in the stew last)

1 tsp ground thyme
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp ground nutmeg
1/2 tsp ground allspice
4 bay leaves

4 cups beef broth (one 32 oz. container)
Salt to taste after tasting added beef broth

3 heaping tbsp unbleached flour whisked with 1/3 cup water for slurry

Sour cream for garnish

To start with, cut the beef into 1" or so bite-size squares and set aside.  Peel the carrots, parsnips, and turnips (for the carrots and parsnips I use a potato peeler, for the turnips, I use my knife).  Chop the carrots, parsnips and turnips into 1" or bite-size pieces and set aside.  Rough chop a handful of fresh parsley leaves to get 1 cup worth and set aside.  Mix all of the spices together in a small mixing bowl and set aside. 

Drizzle a good amount of olive oil into a large pot, then over High heat, add the beef.  Wait a minute, then use a wooden spoon to move the beef around the pot and brown it.  While the beef is cooking, it will release a lot of liquid into the pot.  Cook the beef through, then add the spices and bay leaves and give everything a good stir with the wooden spoon.  Next, add the carrots, parsnips and turnips and the beef broth and stir it again to mix it all together.  Taste the beef broth before adding any salt to the stew.  Salt to taste.  Wait for it to come to a boil, then cover the pot, turn the heat to Low, and let it simmer for at least 2 hours (preferably 3 hours or longer).

When the 2+ hours are up, add the flour and water to a small bowl and use a small whisk to whisk the flour with the water to make a slurry to thicken the stew.  Whisk it until it is smooth with no lumps  Remove the pot lid and pour the slurry in, using the wooden spoon to gently stir the stew as the slurry mixes with it.  Turn the heat back up to High and stir it for a couple of minutes to thicken it a bit.  Turn it back to Low and add the chopped parsley leaves to the stew, stirring it again.  Remove the bay leaves at this point.  Leave it on Low without the lid until you're ready to serve the stew.  Serve it in large bowls and put a dollop of sour cream on it.   Serves 4-6 people as a main course. 

We like our beef stew with grilled flat bread on the side.  To make grilled flat bread, drizzle a little olive oil and sprinkle a little salt on one side of the flat bread and add it to a hot grill pan, oil/salt side down, for 3 minutes.  Sprinkle a little more olive oil (no salt this time) on the remaining side, flip it and grill it for 2 minutes.  Remove the flat bread and cut it into triangles.  It's great dipped in the stew!

Split Pea with Ham Soup Recipe

I love split pea soup.  When I was a kid, it was really the only way my mother could get me to willingly eat peas.  This is one of my favorite soups, especially for lunch with a grilled sandwich on a cold winter day.  This is also a great use for left-over ham after the holidays.

Split Pea with Ham Soup Recipe

Olive oil
2 cups of cooked, cubed ham
4 cups water
2 tsp Better Than Bouillon (Kosher or Organic) Chicken Base
1-1/2 cups split peas

Drizzle some olive oil in a large pot over Med High heat and add the cubed ham.  Use a wooden spoon to saute and brown the ham.  Add the water, Better Than Bouillon Chicken Base and split peas.  Give it a good stir and scrape all the brown bits off the bottom of the pot into the soup, then bring it to a boil.  When boiling, cover the pot, and lower the heat to Low.  Simmer the soup for 1 hour, covered, over Low heat.  Serves 4 people.

Rockfish with Lemon (in a Stainless Steel Pan) Recipe

A while ago I learned how to properly cook in a stainless steel pan without the food sticking or the kitchen filling up with smoke. The trick is using a "naked" stainless steel pan and heating it on Medium High heat until you can pour a half teaspoon of water on it and the water turns into a ball and rolls around the pan. Then the pan is hot enough to cook on. Also, you don't oil the pan before heating it up, you oil your meat or fish before putting it in the pan. You also have to be patient and wait for the first side to cook enough so when you flip it, the meat or fish doesn't stick. Also, to clean the pan after cooking in it, just put a little water in the pan while it is still on the heat and use a metal spatula or wooden spoon to scrape it clean. FYI, that "cleaning" method can yield some fantastic sauce to pour over your meat or fish!

Rockfish is a great fish to pair with lemon. It's a little like tuna in texture, but has a more mild flavor. Cooking it in the stainless steel pan assures that the fish cooks perfectly, nicely browned, and the high heat seals in the great lemon flavor. If you don't have a stainless steel pan, no worries, you can use any skillet or grill pan to cook this fish. This recipe is a favorite fish dish in my house.

Rockfish with Lemon (in a Stainless Steel Pan) Recipe

2 rockfish fillets (3/4 to 1 lb total)
1 large lemon
Olive oil
Salt and pepper

First, remove any pin bones left in the fish. Lay the fish side-by-side in a rectangular baking pan. Cut the lemon in half and remove any seeds you see. Squeeze one lemon half over the fish then drizzle a little olive oil over the fillets. Turn over the fillets to the other side and repeat by squeezing the lemon half over the fish followed by a drizzle of olive oil. Cover the baking pan with plastic wrap and put it in the refrigerator for a few hours before cooking the fish.

When you're ready to cook the fish, generously salt and pepper the top side of the fillets. Heat your large "naked" stainless steel pan over Medium High heat for about 6 minutes, then try the water test. If the water turns into a ball and rolls around the pan, you're ready to add the fish. If the water dissipates and sizzles, the pan isn't hot enough, so wait a little longer and try it again in a few minutes.

When the pan is ready, lay the fish side-by-side, salt and pepper side down, in the pan and cook for 3 minutes. Use a metal spatula to scrape underneath and turn the fish. Cook the fish for 3 minutes on the second side. When the time is up, remove the fish to a serving dish. Add a little water to the hot pan and use your metal spatula or a wooden spoon to scrape the pan clean. Serves 2 adults (and one small child) as a main course.

Fantastic Shrimp Cakes Recipe

I came up with this recipe many years ago and forgot about it since I don't cook with eggs due to Sam's egg white sensitivity. So we've eaten my Egg-free Tuna Cakes Recipe instead for the last 8 years. Recently, I was craving crab cakes and remembered my Fantastic Shrimp Cakes recipe. Sam is doing better with eggs these days, and I decided to make the shrimp cakes using two egg yolks instead of the whole eggs. Sam (8 years old) was a trooper and tried them, but she much prefers my Tuna Cakes Recipe, so now she gets tuna when we want shrimp, and I can use whole eggs in this recipe again. These shrimp cakes are amazing! The Parmesan, zucchini, and small shrimp are a great taste combination. The texture is creamy on the inside once you crunch through the outside. The dark green from the zucchini and the purplish/red from the red potato really make these cakes beautiful to look at, too. These Shrimp Cakes are incredible eaten with sour cream and chopped tomato, and it's a complete meal! The picture above shows the shrimp cakes served with my Best Brussels Sprouts recipe on the side.

Fantastic Shrimp Cakes Recipe

1 large zucchini
1 small red potato
3/4 lb bay shrimp (the little ones)
1 cup plain bread crumbs (divided)
1/2 cup freshly shredded Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
2 eggs
1/4 cup vegetable oil
2 small tomatoes or 1 large tomato
Sour cream

Wash and dry the zucchini and the potato. Chop the ends off the zucchini. Do not peel the zucchini or the potato. Use a cheese grater and shred the zucchini and the red potato onto a plate.  Take handfuls of the shredded mixture and squeeze the liquid out before adding it to a medium mixing bowl. Add the shrimp, 1/3 cup of the bread crumbs, the Parmesan cheese, and salt and pepper. Put the remainder of the bread crumbs on a plate. Crack the eggs into a small bowl and beat them with a fork, then pour it over everything in the mixing bowl. Gently mix it all together.

Wash and dry the tomatoes, de-seed them, and chop them into small pieces. Set the tomatoes aside for later.

Use a tablespoon to scoop out a couple of heaping spoonfuls of the mixture into your hand. Roll it into a ball in the palm of your hand, then flatten it into a 3/4" thick patty. Gently press each side of the patty onto the breadcrumbs on the plate to coat each side. Do this 7 more times for 8 total patties. You can make these ahead of time and refrigerate them for frying later.

In a large skillet, add the cooking oil and heat the skillet to High heat. Wait for the oil to get hot enough to sizzle when you drop a small crumb in it. When a crumb sizzles, you can set the patties in. Let them fry for about 3-5 minutes per side until both sides are golden brown. When done, set them on a paper towel and blot off any excess oil. Serve the shrimp cakes with a dollop of sour cream and a spoonful of chopped tomatoes. Plan on 2-3 shrimp cakes per person. Serves 2-4 people as a main course.

Egg-free Tuna Fish Cakes Recipe (Gluten-free)

Richard and I love my Fantastic Shrimp Cakes Recipe, however, Sam doesn't. She's 8 years old and much more prefers my Tuna Fish Cakes. So on the nights I make shrimp cakes, Sam gets tuna instead. These tuna cakes are super easy to make using a few basic ingredients from your pantry. Sam has been eating these cakes off-and-on for years and it's the only way I can get her to eat tuna. It's a great kid recipe, and served with a green vegetable, it's a complete meal. The picture above shows the tuna cakes served with my Best Brussels Sprouts recipe on the side.

Tuna Fish Cakes Recipe

2/3 cup water
1 tbsp olive oil
1/8 tsp salt
2/3 cup instant mashed potato flakes
1 can tuna packed in water
1 cup Rice Krispies cereal or Rice Chex cereal (divided)
Salt and pepper
3 tbsp vegetable oil for frying

First, make the mashed potatoes. In a small pot over High heat, add the water, 1 tbsp of olive oil, and salt. When boiling, add the potato flakes and mix it until you have firm mashed potatoes.

Put the mashed potatoes in a medium-size mixing bowl. Open a can of tuna and drain the water. Add the tuna to the bowl. Use a coffee grinder to grind the cereal into fine crumbs. Add 2 tbsp of the rice crumbs to the bowl and put the rest of the rice crumbs on a small plate. Mix the potatoes, tuna, and rice crumbs until well-combined. Divide the tuna cakes mixture into 4 pieces. Take each piece and roll them into balls in the palm of your hand, then flatten them into 1/2" thick patties. Gently press each side of each patty onto the rice crumbs on the plate to coat each side. Lightly salt and pepper each patty. You can make these ahead of time and refrigerate them for frying later.

In a medium skillet, add the cooking oil and heat the skillet to High heat. Wait for the oil to get hot enough to sizzle when you drop a small crumb in it. When a crumb sizzles, you can set the patties in. Let them fry for about 3 minutes per side until both sides are golden brown. When done, set them on a paper towel and blot off any excess oil. Makes 4 tuna cakes. Serves 1-2 people as a main course.

Crock-Pot Shredded Beef Recipe

We really love my Crock-Pot Shredded Pork for Tacos recipe. I wanted to make a beef version of this and asked my butcher what cut of beef to use for it. He said to use "chuck" for Crock-Pot shredded beef. Luckily, this cut of beef is really reasonably priced. So I gave it a try using my pork recipe, minus the oregano, and it turned out fantastic! This beef goes great served with rice or potatoes, for shredded beef tacos, for beef pot pies, or for french dip sandwiches. The broth makes a wonderful gravy, or you can use it for soup. This recipe is super easy to make and it just keeps on giving.

Crock-Pot Shredded Beef Recipe

2-3/4 to 3 lb beef chuck pot roast (with a good amount of marbeling)
1 tsp salt
1 tsp pepper
1 tsp sugar
2 cups water
2 bay leaves

Spray your Crock-Pot with non-stick cooking spray. Mix the salt, pepper, and sugar together in a small bowl. Set the chuck roast in the Crock-Pot and use a teaspoon to sprinkle the spice mixture evenly over the roast. Pour the water around the roast, not over the top, leaving the spices in place. Add the bay leaves to the water. Cover the Crock-Pot and turn the heat to Low. Let it cook for 9-10 hours on Low heat. When the time is up, remove the chuck roast from the Crock-Pot to a cutting board and use a fork to shred the beef. Discard the fatty pieces and return the shredded beef back to the broth. This shredded beef is great for tacos, served with rice or potatoes, or on a hot sandwich. Serves 4 as a main course.

Roasted Turkey Recipe

This year we're staying home for Thanksgiving and I'm roasting a turkey for my family. To be honest, up until this year I've never roasted a turkey all by myself before. I'm very comfortable roasting a chicken, so I was determined that I could roast a turkey and have the skin crispy and brown and the meat juicy just like my roasted chicken. I did a lot of research on the best way to roast a turkey and with all I've learned, have come up with the right way to do it. This turkey is amazing! The skin *does* crisp and brown, and the turkey meat *is* super moist. The breast is so moist that it doesn't even need gravy - Richard and I were blown away. (If you click on the picture of the sliced turkey breast above, you can actually see how moist it is.) I am definitely comfortable now roasting a turkey and am looking forward to having my family over for Thanksgiving supper.

Roasted Turkey Recipe

For the Turkey:

1 whole fresh or frozen turkey
Olive oil
Salt and pepper
Oven-proof meat thermometer

For every 2 cups of Gravy:

2 cups chicken broth
2 heaping tbsp flour
2 tbsp drippings from the bottom of the roasting pan
Salt and pepper to taste

If you buy a frozen turkey, buy it 5 to 7 days before you want to roast it, and thaw it out in your refrigerator. Plan on 1.5 to 2 lbs per person. Calculate roasting time at 15 minutes per pound at 325 degrees, or 335 degrees if you will be opening your oven a few times or more for side dishes. Also, plan on having 15 minutes before you plan to serve the turkey for the turkey to rest after being taken out of the oven, and another 10 minutes or so to carve it before bringing it to the table.

Example: A 12.59 lb turkey will feed 6 to 8 people, and you would roast it for 12.59 x 15 = 188.85 minutes or 3 hours 10 minutes (just round the 8.85 minutes up to 10). If you want to eat at 4:00 p.m., you would put it in the oven at 12:25 p.m., cover it loosly with foil at 2:35 p.m., take it out of the oven to rest at 3:35 p.m., and carve it at 3:50 p.m.

Preheat oven to 325 degrees or 335 degrees. Put the oven rack on the lowest part of the oven.

Spray the rack of a Rectangular Nonstick Roasting Pan with Rack with non-stick cooking spray. Rinse the turkey with water and remove the bag with the giblets and gizards, and the neck from the inside of the bird (the neck is really big), rinsing out the cavity with water, too. Drain the water from the turkey, pat it dry with paper towels, and place it on the roasting rack, breast side up. Fold the first joint of each wing down under the turkey like this:


Drizzle olive oil over the turkey. Remove your rings and use your hands and rub the olive oil all over the turkey breast, wings, and legs. Wash your hands, then salt and pepper the turkey all over. Insert a meat thermometer in the meatiest part of the thigh (don't touch a bone) like this:


For the best results, don't stuff the turkey (cook your stuffing in a pan on the side) and don't baste the turkey.

1 hour before the turkey is done (or 2/3 into the roasting time), lightly cover the breast with a large loose piece of foil to prevent the breast from overcooking. The turkey should be nice and brown by now.

When the time is up, check the meat thermometer. The turkey is done when the thermometer is 180 degrees in the meatiest part of the thigh, and when you make a slit in the skin with a knife in the crease where one of the legs attaches to the body the juices run clear. Remove the turkey from the oven and the rack onto a carving board or into a large pan and let it stand for 15 minutes before carving.

While the turkey is resting, add the flour to the chicken broth and use a small whisk to mix it thoroughly with no lumps. Take 2 tbsp of the drippings from the roasting pan and put them in a medium pot over High heat. Pour the chicken broth into the pot and use a spoon to mix it with the drippings. Stir constantly while the gravy comes to a boil. When it boils, continue to stir it and reduce the heat to Medium while the gravy thickens up. Salt and pepper to taste. When the gravy is done, turn the heat to Low until you're ready to serve it.

Lamb Burgers Recipe

We eat lamb every couple of weeks to mix up our proteins and have a special treat. We especially like these lamb burgers with the fresh mint from our deck. We eat our lamb burgers without a bun and with some dijon mustard on the side, although you can certainly eat them with your favorite toppings on a bun. Goat cheese, carmelized onions, and dijon mustard would be especially good on them. The lamb burger pictured is served with Cooked Lentils with Avocado Topping - a fantastic, protein-rich, gluten-free meal!

Lamb Burgers Recipe

1 lb fresh ground lamb
10 fresh mint leaves
1 tbsp olive oil
Salt and pepper

Stack the mint leaves and mince them into very small pieces. Put the ground lamb in a medium-sized mixing bowl. Drizzle a tablespoon of olive oil over the lamb. Add the minced mint to the bowl. Remove your rings and use your hands to mix everything together. Divide the ground lamb into 4 equal pieces. Roll the pieces into balls and use the palms of your hands to flatten them into thin, round burgers.

Heat a grill pan sprayed with non-stick cooking spray to High heat. Add the lamb burgers. Salt and pepper to taste. Grill them for 5-6 minutes per side for a medium-well burger. Eat them by themselves with some dijon mustard, or put them on a bun with toppings like goat cheese, carmelized onions, and mustard. Makes 4, 1/4 lb lamb burgers.

Chicken Cordon Bleu Recipe (Gluten-free)

I love the Chicken Cordon Bleu I've eaten before at Cafe Christa in Leavenworth, WA. Inspired by theirs, I wanted to make my own version of Chicken Cordon Bleu at home using rice meal in the coating instead of bread crumbs, and my recipe turned out fantastic! My house smells absolutely wonderful when I'm cooking this meal. The chicken is moist and juicy with a nice crust, and the goat cheddar and ham stuffing is heavenly. This is a family favorite in my house that we can eat every now and then when we're craving something different and special.

Chicken Cordon Bleu Recipe

2 boneless, skinless chicken breasts
2 slices of ham lunchmeat (or as much or little as you like)
2 slices of goat cheddar or swiss cheese (or as much or little as you like)

1/4 cup Cream of Rice hot cereal (dry)
1/4 cup fresh shredded parmesan cheese
1 tsp basil

1/4 cup of vegetable oil
Salt and pepper to taste

On the thick end of one of the chicken breasts, insert a sharp knife and make a pocket in the middle of the breast to hold the ham and cheese. Try not to cut through the chicken and out the side, you just want a pocket on the inside of the breast. Fold the a slice of ham lunchmeat in half, and put a slice of goat cheddar or swiss cheese in the fold of the ham, and insert it into the pocket of the chicken breast. Make sure it doesn't poke out of the opening. Do the same with the other chicken breast.

Preheat oven to 400 degrees.

In a small bowl, mix together the rice meal, parmesan cheese, and basil. Pour it onto a plate. Lay a chicken breast in the coating and completely coat the first side, then turn it over and coat the other side. Do the same with the other breast.

Pour the safflower oil into a large skillet and heat it to Med. High heat. When you drop a piece of the coating in and it sizzles, the oil is ready for the chicken breasts. Add the chicken breasts and fry them for 3-4 minutes per side just to brown them and set the coating. Salt and pepper to taste.

When done frying, set the chicken breasts on a paper towel to blot away excess oil, then add them to a baking pan that has been sprayed with non-stick cooking spray. Put it in the oven, uncovered, for 30 minutes to finish cooking the chicken through. This chicken goes great with wild rice as a side dish. Serves 2 adults (and one small child) as a main course.

Jambalaya Recipe

I've been craving jambalaya ever since I discovered Aidells Chicken & Apple Sausage. It is truly the best sausage I've ever tasted. I did some research to find out what spices are in jambalaya and found that thyme is used in almost every recipe I came across. So I came up with my own spice blend using thyme, paprika, and chili powder that really gives the jambalaya great flavor. This dish is savory, slightly sweet (because of the chicken apple sausage), creamy, and delicious. It is a complete meal that Richard and I really absolutely love.

For the rice:

2 tbsp olive oil
1 carrot
1 tomato
1 tsp thyme
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp pepper
2 bay leaves
1/2 cup wild rice blend (uncooked) (I use SunWest Harvest Medley)
1/2 cup brown rice (uncooked)
2-1/2 cups chicken broth

For the meats:

1 boneless, skinless chicken breast
2 links of Aidells Chicken & Apple Sausage
15-20 medium raw shrimp
Olive oil
Salt and pepper to taste

Wash and dry the carrot and tomato and dice them both, removing the seeds from the tomato. In a small mixing bowl, thoroughly combine the thyme, paprika, chili powder, and pepper (the spice blend).

In a medium pot add the olive oil, carrots, tomato, spice blend, bay leaves, both kinds of rice, and the chicken broth and mix it all together. Turn the heat up to High heat. When the mixture comes to a boil, put a lid on it, lower the heat to Low, and simmer it for 45 minutes.

While the rice is simmering, butterfly the chicken breast and set it aside. Slice the sausage into 1/4 inch slices and set them aside. For the shrimp, remove the shells, make a slice along the dark line and remove the waste, rinse, cut them in half and set them aside.

About 20 minutes before the rice is done, heat a large skillet, sprayed with non-stick cooking spray, to Medium High heat and cook the chicken breast for about 5-6 minutes per side or until browned and fully cooked. Salt and pepper to taste. Remove the chicken from the pan to a cutting board and cut the chicken into bite-sized pieces. Respray the skillet, heat it to High, and add the shrimp. Drizzle a little olive oil over the shrimp, salt and pepper to taste, and saute the shrimp for 2 minutes or until it is cooked through. Remove the shrimp from the pan. Respray the pan, heat it back to High, and add the chicken sausage slices. Let them sit in a single layer in the pan for about 2 minutes per side until they are browned (they are already fully cooked before you brown them). Leave the sausage in the pan. This layering of flavors in the one skillet is very important to the dish.

When the rice is done, pour it and any liquid into the skillet with the sausage. Heat the skillet to Medium heat and add the shrimp and chicken. Mix it all together until it is well combined. Serve with cajun hot sauce like Crystal - Louisiana's Pure Hot Sauce. Serves 2 adults (and one small child) as a main course.

Crock-Pot Shredded Pork for Tacos Recipe

We love the shredded pork tacos at our favorite Mexican restaurant, so I wanted to come up with my own version. The oregano really makes this recipe. Also, the pork is moist and the broth is fantastic! Serve this shredded pork with warmed corn tortillas, black beans, avocado, tomato, cilantro, and your favorite hot sauce, and you have a wonderful, complete meal.

Crock-Pot Shredded Pork for Tacos Recipe

2-3/4 to 3 lb pork shoulder blade roast (with a good amount of marbeling)
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tsp oregano
2 cups water
2 bay leaves

Spray your Crock-Pot with non-stick cooking spray. Mix the salt, pepper, sugar, and oregano together in a small bowl. Set the pork roast in the Crock-Pot and use a teaspoon to sprinkle the spice mixture evenly over the roast. Pour the water around the roast, not over the top, leaving the spices in place. Add the bay leaves to the water. Cover the Crock-Pot and turn the heat to Low. Let it cook for 9-10 hours on Low heat. When the time is up, remove the pork from the Crock-Pot to a cutting board and use a fork to shred it. Discard the fatty pieces and return the shredded pork back to the broth. Leave it in the broth when you serve it for tacos. Serves 4 as a main course.

Holiday Beef Brisket Recipe

For the last couple of years I've been making a crock-pot beef brisket recipe I found online for Christmas supper. It uses Good Seasons dressing mix, Au Jus mix, and canned beef broth, and it is very, very good (we love it). The problem is with my onion, garlic and tomato sensitivities, I usually get a rash after eating it, and I can't eat any of the leftovers. This year I decided enough is enough -- I was going to come up with a beef brisket recipe I can eat any time of the year and enjoy without any ill-effects. I slow roasted the brisket in the oven this time, with a sugar, salt, and pepper crust, and it turned out fantastic. The meat is so tender it just falls apart, and it is super flavorful with a nice crust on top. I also can't say enough good things about the gravy. It is perfect! This is our new holiday supper main dish going forward, and I can't wait to eat the leftovers in tacos next week!

Holiday Beef Brisket Recipe

4-6 lb beef brisket
2 tsp salt
2 tsp pepper
2 tbsp brown sugar

2 cups water
2 heaping tbsp unbleached flour (or any thickener you like)

Preheat oven to 335 degrees. Spray a 9x12 rectangular baking pan with non-stick cooking spray. Lay the brisket in the pan fat-side up (you can trim any excess fat from the bottom of the brisket if you want). In a small bowl, mix together the salt, pepper, and sugar until well combined. Sprinkle the mixture evenly over the top of the brisket and rub it in with your fingers to really coat the brisket. Cover the pan with aluminum foil and roast it in the oven for 4-5 hours. When the time is up, remove it from the baking pan onto a cutting board, using a spatula to support it during the transfer, and cover it with aluminum foil. Let it rest for 15 minutes.

While the brisket is resting, pour all of the pan juices into a medium sauce pan over High heat. Mix the flour together with the 2 cups of water, using a small whisk to mix in the flour completely so there are no lumps, and add it to the sauce pan, stirring frequently. Heat the gravy to a boil, add salt if needed, then reduce the heat to a simmer until the meat is done resting.

Slice the brisket against the grain and move it to your serving dish. Lay it out nicely like it was sliced (it will fall apart if not careful), using a spatula to help move it. Pour the gravy over the brisket. Serves 4-6 as a main course.

Baked Salmon with Apricot Glaze Recipe

We love baked salmon. I came up with this recipe because I wanted a slightly sweet glaze over the salmon, but wanted to stay away from soy sauce and teriyaki-type glazes. Apricot jam fits the bill perfectly and gives this moist salmon a really nice, not-too-sweet flavor, that compliments the fish perfectly. We love this salmon!

Baked Salmon with Apricot Glaze Recipe

1-1/2 to 1-3/4 lb fresh Salmon fillet with skin on
1/4 cup Smuckers Simply Fruit Apricot Spreadable Fruit jam
1 tbsp water
Salt and pepper

Spray a 9x12 baking pan, or a cookie sheet, with non-stick cooking spray and lay the salmon fillet on it. In a small bowl, combine the apricot jam with the water and mix it thoroughly. Use a pastry brush to spread the apricot glaze evenly over the salmon. Cover the pan with plastic wrap and put it in the refrigerator for 30 minutes or more before baking.

Preheat oven to 400 degrees. Take the salmon out of the refrigerator to come to room temperature while the oven is heating up. When the oven is ready, remove the plastic wrap, salt and pepper the salmon to taste, and bake the salmon, uncovered, for 15-20 minutes. Serves 4-6 people.