Pistachio Butter

 

Ingredients:
8 ozs raw pistachio nuts, shelled
2 TBS coconut oil
1/8 tsp salt, optional

Directions:
1.  Pre-heat oven to 375 degrees.  Place the pistachios on a large baking sheet.  Spread them out so they are not touching each other.  Roast in the oven for approx. 7-9 mins.  Do not burn, or your butter will taste like it.  
2.  Remove the pistachios from the oven and place them into a small blender/grinder food processor.  Chop the nuts until it becomes a semi-fine powder (this step will take several minutes).  Add the coconut oil, one tablespoon at a time.  Puree until your desired creaminess.  Let it sit for 30 mins then puree again until smooth.  (I will do this step several times just not to burn out my processor).  

Note:  1.  You can use pre-roasted pistachios.  Just warm slightly, so they are easier to grind.  I like unsalted so I can control the salt intake.
           

Marinated Sour Orange Chicken Salad

 

Marinated chicken makes the best chicken salad.  The results you get are super moist
chunks that are so tender, you can cut with a fork.  It is packed with a complete balance of earthy from the goat cheese, savory from the dill, sweet from the dates, tangy from the orange, and crunchy from the celery and almonds.  Serve this salad for lunch, as a sandwich, or whip it up into an appetizer.  Serve with pretzels, corn chips, or toast triangles.  Either way, you serve it, it will be the hit of any get-together.

Ingredients:
4 large chicken breasts (skinless/boneless)
1 cup Sour Orange Marinade (La Lechonera)
1 cup mayonnaise
4 ozs goat cheese, softened
1/3 cup red onion, chopped fine
1 TBS orange zest
6 dates, chopped fine
1/2 cup celery, ( 1 stalk), chopped fine
2 TBS fresh dill, chopped fine
1/4 cup slivered almonds

Directions:
1.  Season the chicken with salt and pepper, on both sides.  Place the chicken breasts into a large sealable bag, with the mojo.  Place on a plate with a slight lip to prevent any liquid to leak out of the seal.  Refrigerate for at least 4 hours or overnight.  Remove the chicken from the bag.  Pat dry with paper towels.  Grease a 13 x 9-inch baking dish with cooking spray.  Place the chicken into the pan.  Cover with aluminum foil.  Bake in a preheated 350-degree oven for 40 mins.  Remove the chicken from the oven and let cool.  Chop the chicken into small shredded pieces.
2.  In a medium-size mixing bowl whisk together the mayonnaise and goat cheese.  Stir in the onion, zest, dates, celery, and dill.  Taste and season with salt and pepper, if needed.  Fold in the almonds.  Serve warm or chill in the refrigerator, covered.

Serves 8 people

Spiced Apple Butter

Smokey, Spicy, Sweet, and Crunchy!  This will satisfy YOU when you have the MUNCHIES?
Warm, toasty turkey sandwich with ooey, gooey melted pepper jack cheese, and crunchy salty bacon.  Combine these ingredients, with this homemade version of spiced apple butter and you will have a winner.  Nothing spells "Fall" like what you are about to sink your teeth into.

Yes, you can purchase store-bought apple butter and it will do just fine.  For me, I like being creative and putting little spins, on my recipes.  When I think of "Fall", I think about all those "Fall time" spices.  What better way to use them but in a whole different recipe, than what we are used to.

What is Apple Butter?  Believe it or not, it does not contain any butter at all.  Apples are cooked down, pretty much like apple sauce, but longer.  It is simmered slow and long until the liquids are cooked out, creating a caramelization.  Can you taste it?  Now, go fill your kitchen with the aroma of this very versatile recipe.  Spread on a sandwich, crackers, or even your favorite meat for dinner.  It is worth every minute, making this recipe.


Turkey Apple Butter Sandwich

Ingredients:
4 slices Three Bakers Rye Bread
4 slices smoked turkey breast, thick
2 slices spicy pepper jack cheese
2 slices fried bacon, crispy
1 TBS homemade spiced apple butter, see recipe below

Directions:
1.  Assemble sandwich to your liking.  Toast your bread or press for the best results.


Spiced Apple Butter Ingredients:
6 Fuji apples, peeled and sliced (discard peels and cores)
2 cups water
3 TBS cider vinegar
1/4 tsp salt
1/2 tsp vanilla ( I used Madagascar vanilla)
1 piloncillo cone, or 1/3-1/2 cup brown sugar (piloncillo is unrefined sugar found in the spice section)
1-star anise or 1/2 tsp Chinese 5 spice powder
1 cinnamon stick
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground ginger

Directions:
1.  Add all ingredients to a large nonstick saucepan.  Cook on med/high heat until boils.  Reduce and simmer for approx. 90 mins, stirring every 10-15 mins.
2.  Remove cinnamon stick and star anise.  Puree with blender or food processor, until smooth.  Return to heat and simmer for an additional 30, stirring every 5-8 mins.  Apple butter will caramelize and turn a dark brown color.  Do not allow apple butter to stick or burn.
3.  Add apple butter to 3 (8 ozs) sterilized jars.  Store in refrigerator.  Jars can also be stored on the shelf by using the "Hot Water Bath" method.


Note:  This recipe can also be made in a crockpot or slow cooker.  See the manual for usage.

Easy Pumpkin Butter

1 stick sweet, salted butter, softened

1/4 cup can pumpkin 

3 TBS brown sugar

1/2 tsp vanilla 

1 tsp pumpkin pie spice

1 tsp ground Cinnamon 

With an electric mixer or whisk mix all ingredients well.  Store in a plastic container in the fridge.  The recipe may be doubled. 

Coconut Lemony Eggplant Dip

SO DELICIOUS AND GO DAIRY FREE SNACKABLE RECIPE CONTEST

I created this recipe for the So Delicious Contest.  It is a dairy free and gluten free recipe.  You can eat it on flat bread, chips or serve it with a nice veggie platter.  Enjoy!

Ingredients
1 small eggplant
2-3 TBS Tahini paste  (sold in specialty section in grocer)
1 tsp coarse sea salt
1/2 tsp black pepper
1 lemon, juiced and zested
1 large clove garlic
3 TBS So Delicious Coconut Milk
1/2 cup cilantro leaves
1/4 tsp cumin
1/4 Paprika

Directions:
1.  Poke eggplant with knife or fork into eggplant making holes.   Drizzled with olive oil, baked 350 on cookie sheet for approx. 1 hour.  Remove from oven, slice in half.  Scrape meat from skin adding to food processor.

2.  Add remaining ingredients to food processor.  Pulse until completely blended.  

Note:  I toasted my flatbread in the oven on the "already" greased cookie sheet from roasting the eggplant

Vegetable Medley Tempura with Celery Dip

Veggie Ingredients:
1-2 cups peanut oil (or canola oil)
1 whole head Celery (with wide bottom), washed
1 large red onion, sliced in 1/2 inch rings
4 jalapeno peppers, sliced lengthwise
4 large portobello mushroom, wiped clean and sliced in half
1 sweet corn on cob, sliced into 1 inch rings

Tempura Batter:
2 cups flour ( I use my own blend of gluten free)
2 TBS baking powder
2 TBS sesame oil
1 cup cold seltzer
1 egg
1/8 tsp salt

Celery Veggie Dip:
2 garlic cloves
2 cups celery
1 cup bell pepper  ( I like half red and half yellow)
1/2 cup red onion
1 cup parsley
1/2 jalapeno
8 ozs cream cheese, room temperature
1 cup cottage cheese
1/8 tsp salt
1/8 tsp coarse pepper



Directions:
1.  Heat 1 cup oil in large cast iron skillet on medium/high heat.  Additional oil will be added as veggies cook.
2.  Make sure all veggies are washed and wiped dry before dipping into batter.  Start with celery.  Trim off tops with knife about 4 inches down.  Cut off bottom of celery head, approx. 4 inches from the bottom.  Cut remaining celery ribs into 3 - 4 inch pieces.  Prep remaining veggies.
3. In large mixing bowl add ingredients of batter, whisk. Dip veggies into batter, completely covering.  Add to hot oil and saute for approx. 1-2 mins, depending of the thickness of veggie.  Flip and saute the other side until brown.  Place on paper towel to drain excess oil.  Repeat process for remaining veggies, reserving celery leaves for last.
4.  Dip: In medium size bowl add garlic, celery, peppers, onions, parsley and 1/2 of a jalapeno (or less, according to likeness).  Pulse in medium size food processor to chop, but not puree.  Add cream cheese and pulse a few times to incorporate.  Add contents to small bowl.  Fold in cottage cheese.  Season with salt and pepper.  Refrigerate until ready to use.
5.  Trim out inside of celery stalk to create a bowl.  Add dip to the inside.  Serve in center of platter with tempura around it.  Place the celery tempura leaves on top

Serves 4-6

Incredible Meatloaf with spicy tomato bacon jam

Incredible Meatloaf

Ingredients:

8 strips thick cut bacon, fried.  Reserve bacon and grease separately
2 small onions ( yielding 1 1/2 cups chopped)
1/3 cup half and half
8 slices hard bread ( I use gluten free), cubed
4 cloves garlic
1 red bell pepper, chopped
1 cup fresh parsley, lightly packed and chopped
1/2 cup fresh basil, lightly packed and chopped
1 cup parmesan cheese (8 ozs)
3 eggs
1/2 cup ricotta cheese
8 TBS bacon grease
salt and pepper, to taste
2 1/2 lbs ground beef ( lean 90 %)


Directions:

1.  Preheat oven to 350 degrees.  Grease a large glass baking dish with cooking spray.
2.  Puree onions and half and half in blender or food processor.  Add to large mixing bowl. 
3.  Add cubed bread, toss.  Let sit for 10 mins for bread to absorb liquid and flavors.  Season with salt and pepper.
4.  To mixing bowl add garlic, red bell peppers, parsley, basil, cheese, eggs, ricotta and bacon grease.  Mix together until well incorporated. 
5.  Add ground beef.  With hands, fold together until well incorporated.  Season with salt and pepper, if needed. 
6.  Add mixture to baking dish and spread evenly, patting down.  Bake for approx 45-50 mins, or until starts to brown on top.

Makes 6-8 servings (depending on size of slices)






NOTE:  This recipe can be made with Tomato Bacon Jam.  Just crumble bacon on top of meatloaf when serving.  Or just store and reserve for another meal.














Tomato Bacon Jam Recipe:

Ingredients:

8 stips bacon, chopped
1 pint cherry tomatoes, slice on half
1/2 cup red onion, chopped
2 cloves garlic
3 TBS brown sugar
2 TBS balsamic vinegar
1 lemon, Large, juiced
1/2 tsp red crushed pepper flakes
1 TBS basil, chopped
salt and course black pepper, to taste


Directions:

1.  Fry bacon until crispy on both sides.  Approx 4-5 mins on each side.  Remove and place on paper towel.  Reserve 4 TBS bacon grease.
2.  In medium size skillet heat bacon grease on med/high heat.  Add bacon, tomatoes, onions  and garlic.  Sautee until soft.  Approx 8-10 mins.  Lower heat to medium.  Stir
3.  Add sugar and vinegar.  Cook down until sugar dissolves.  Approx. 3-4 mins.  Stir
4.  Add juice from 1 lemon, pepper flakes and basil.  Stir.  Season with salt and course black pepper.  Stir 

Serve with favorite meat or as topping on toasted bread

Tomato Bacon Jam with a kick

Ingredients:

8 stips bacon, chopped
1 pint cherry tomatoes, slice on half
1/2 cup red onion, chopped
2 cloves garlic
3 TBS brown sugar
2 TBS balsamic vinegar
1 lemon, Large, juiced
1/2 tsp red crushed pepper flakes
1 TBS basil, chopped
salt and course black pepper, to taste


Directions:

1.  Fry bacon until crispy on both sides.  Approx 4-5 mins on each side.  Remove and place on paper towel.  Reserve 4 TBS bacon grease.
2.  In medium size skillet heat bacon grease on med/high heat.  Add bacon, tomatoes, onions  and garlic.  Sautee until soft.  Approx 8-10 mins.  Lower heat to medium.  Stir
3.  Add sugar and vinegar.  Cook down until sugar dissolves.  Approx. 3-4 mins.  Stir
4.  Add juice from 1 lemon, pepper flakes and basil.  Stir.  Season with salt and course black pepper.  Stir 

Serve with favorite meat or as topping on toasted bread

Hummus Dip

1 can Chick Peas
1 large ripe tomato, chopped
1/8 cup chopped red onion
1/4 cup chopped cilantro
1 lime (juiced)
1 Tbs olive oil
1/2 tsp tumeric, optional
salt and pepper to taste


Combine all ingredients into food processor, blend until smooth.  Place into serving bowl and sprinkle fresh cilantro on top for garnish.  Spread on favorite toasted bread

Jellied Carambola Fruit (Star fruit)

2 cups cleaned, trimmed star fruit
1/2 cup sugar
2 tbs butter
pinch salt


To trim fruit: slice tiny bit off ends and 5 points of fruit.  Slice down middle and remove any seeds.  Dice into chunks.
In medium pan melt butter on low/medium heat.  Add fruit and sugar.  Continue to simmer approx. 10 mins until fruit is soft and sugars are caramelized.  
Serve hot as side dish
Makes approx. 4-6 servings