Brussel Sprouts with Bacon Jam

 

It tastes better than my photography skills allow .

I used 3 slices of bacon since the jam had bacon in it.

I had purchased bacon jam in Amish country in Ohio. I finally figured out what to do with it, besides salad dressing. 

1 lb. Brussel Sprouts cleaned, stemmed and quartered.

3-5 slices of bacon, diced

3 Tbsp. Jam ( bacon, apple, maybe orange?)

1 Tbsp. Apple cider vinegar 

Preheat oven to 425 degrees F. Place sprouts in a oven proof pan . Bake 10 minutes. Stir. Bake another 10 minutes. The crunchier the better.

While the sprouts are baking, cook the bacon until crispy. You can remove and get rid of fat.. But, I don't. Carefully mix in jam then vinegar. Stir until blended and let it simmer.

Once the Brussels sprouts are  finished, pour into the skillet and stir. Enjoy!

** You could use any light colored jam or jelly. Have fun with it. 

Colonial cookies

 I make these simple cookies for our Brazilian handyman. I'm pretty sure it's the only reason he agrees to drive from Rio Maior to Salir do Porto. They melt in your mouth.

1 cup butter (227 grams)

1 cup flour (125 grams)

1 tsp. Baking soda (6 grams)

1 cup sugar (111grams)

2 cups oats , uncooked (90 grams)

Preheat oven to 350 F (175 C). Line a cookie sheet with parchment paper. Mix the sugar , butter, and baking soda very well with a pastry blender. Mix in oats. Take a 1 inch scoop measure and roll into balls. Dip a glass in extra sugar on a plate and flatten the balls. 

Bake until golden brown. Ovens very but around 10-12 minutes. They are delicate and crumble easily so don't make them too thin. 

Pumpkin Orange Cheesecake

Pumpkin Orange Cheesecake

Laura Whiting 

Description:

Makes one 9 inch cheesecake

Ingredients:

1 1/2 cups Biscoff cookie crumbs or graham cracker crumbs

1/4 cup butter, melted 

3 (8 ounce) packages cream cheese, softened 

16 oz pumpkin puree 

14 ounce can sweetened condensed milk (not evaporated) 

Two eggs 

3 tablespoons orange juice 

1 teaspoon pumpkin pie spice 

1/4 teaspoon salt

Directions:

Preheat oven to 350°. Combine crumbs and butter, press firmly on bottom and halfway up the side of a 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in remaining ingredients. Pour into pan. Bake one hour and 15 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers.

Helen Sarky's Green Bean Salad

HELEN SARKY’S GREEN BEAN SALAD (Loubieh) 

*Go to taste on this - I used about 1 pound beans

1 1/2 POUNDS FRESH OR FROZEN GREEN BEANS

1 CLOVE GARLIC

SALT TO TASTE

1/2 CUP LEMON JUICE

SMALL ONION CHOPPED

2-3 TWIGS PARSLEY CHOPPED

1/3 CUP OLIVE OIL

Snip ends of green beans if fresh in to 2" lengths (I left mine whole but snipped the ends)

Cook in salted water until tender

Drain and cool (I left mine a bit warm)

Mash garlic and salt

Add lemon juice and all remaining ingredients and toss gently to coat.

This recipe can be served hot or cold and serves between 4-6.

Spicy Citrus Shrimp and Black Bean Tacos with Orange Avocado Salsa

 

2 T. Blackening seasoning  (Or add sugar to Cajun spice mix) - divided

1 T. olive oil 

1/4 cup orange marmalade 

1 lb. uncooked medium to large shrimp peeled, deveined and tails removed. ( Rough chop if using large shrimp). Or you can use uncooked, frozen and thawed .

1 can of black beans,drained and rinsed.

1 tsp. ground cumin

1 T. fresh lime juice

8 crispy taco shells

2 cups shredded cheddar or cheddar - monterey jack cheese

2 ripe medium avocados , pitted, peeled and chopped 

1 small orange, peeled and chopped 

1 small jalapeño,seeded, finely chopped (optional)

1/4 cup red onion, chopped 

2 T. chopped fresh cilantro 

Lime juice and salt to taste

Accompaniment: lime wedges and shredded lettuce 

Reserve 1 tsp. of the blackening seasoning; place the remainder in a large resealable plastic bag.  Add oil and marmalade. Squeeze bag to mix. Add shrimp; seal and mix well  . Refrigerate while continuing the recipe . ** Marinate 30 minutes , but  no longer than 2 hours.

In a food processor, place reserved seasoning, beans, cumin and lime. Cover and pulse to rough chop . Can also use a potato masher instead.

Heat oven to 350 degrees F. Place taco shells on a cookie sheet ( I used a casserole dish to keep upright). Divide the bean mixture evenly into the shells. Sprinkle with the cheese  Bake 6-8 minutes until cheese is melted.

Meanwhile, in a medium bowl, gently toss avocados, orange , jalapeño onion and cilantro until mixed. Adjust seasoning with lime juice and salt.

Spray a large skillet with cooking spray, heat over medium- high heat. Add shrimp; cook 3-5 minutes, turning once until pink. 

Assembly:  Top each taco shell evenly with shrimp. Tip with avocado salsa and shredded lettuce. Serve with lime wedges.

As an appetizer: serve on a tostido scoop with the  same layering as above and using 1 shrimp.

Chicken Enchiladas

 Enchilada Sauce

2 Tb. Vegetable oil

2 Tb. All-purpose flour

2 Tb. Chili powder

1 tsp. Cumin

18 oz. can of tomato sauce 

1 14 oz. chicken broth

1 tsp. Salt

1/4 tsp. Garlic powder 

Heat oil in a large 2 quart saucepan, stir in flour and chili powder. Cook for 1 minute.  Add remaining ingredients and bring to a boil, simmer for 10 minutes. 

Enchiladas

3 cups Enchilada sauce, divided ( recipe above)

2 cups shredded cooked chicken 

1/2 cup green onions, thinly cut ( use scissors!) About 3 or 4 onions, plus more for garnish

3/4 cup shredded cheddar, divided

3/4 cup shredded  Monterey Jack, divided

1/4 Mexican crema or sour cream, plus more for garnish

1 4-ounce can diced green chilies 

1/4 cup chopped fresh cilantro , plus more for garnish

Salt and pepper to taste

12 flour tortillas, 6 inch size

Preheatoven to 350 degrees. In a medium bowl , mix together chicken, green onions, half of both cheeses, sour cream, chilies, and cilantro. Stir in 1/2 cup enchilada sauce; stir in salt and pepper. Set aside.

Spray 9 x 13 baking dish with nonstick spray.  Pour a small amount amount of sauce on the bottom of  of the dish to lightly coat. Spread 2 heaping tablespoons of the chicken mixture just off the center of the tortilla and roll into loose cylinders. Place the enchiladas seam side down,side by side in the prepared baking dish.  Pour remaining sauce over the rolls and sprinkle with remaining cheese. Bake until bubbly, about 15 - 20 minutes.

Garnish the dish with green onions, sour cream and cilantro. 

Kale Chips

 Buy the kale triple washed. A bit of EVOO and salt. Bake 350 10 to 12 minutes. Notes- Go easy on the salt and use bigger leaves than this.