Kitch n Therapy

Ingredients

Courtesy of Pioneer Woman

Prep time: 25 Minutes

Cook time:  1 Hour

Servings: 8 Servings

Ingredients

• 2 Medium-large Sweet Potatoes
• 1 pound Lean Ground Beef
• 1 Large Onion, Diced
• 3 cloves (Large) Garlic, Minced
• 1 Large Red Bell Pepper, Diced
• 1 cup Frozen Corn Kernels
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can (14 1/2 Oz. Size) Diced Fire-roasted Tomatoes (Do Not Drain)
• 2 cups Chunky Salsa
• 2 teaspoons Chili Powder
• 2 teaspoons Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Mexican Oregano
• 1/4 teaspoon Cayenne Pepper (or More To Taste)
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper
• Thick Corn Tortilla Chips, As Needed
• 8 ounces, weight Shredded Mexican Cheese Blend
• 4 ounces, weight Shredded Pepper Jack Cheese
• Sliced Green Onion And Chopped Cilantro, For Garnish (optional)
• Salsa, Guacamole, Sour Cream, To Serve (optional)

Instructions

Preheat oven to 375°F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.

Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands. If you don’t have a spiralizer, just dice the sweet potato into small cubes. Set aside.

In an extra-large skillet over medium to medium-high heat, brown beef with onion, breaking up any large chunks and stirring occasionally. When the pink color is almost gone from the beef, stir in garlic and cook for another 2 minutes. Stir in red pepper, corn, and sweet potato. Then add the beans, tomatoes, salsa, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper, folding to combine. Turn heat down just a bit to medium and cook for about 15 minutes, stirring a few times. If you are using diced sweet potatoes rather than spiralized, you will need to cook this a bit longer. Just make sure that the sweet potato has softened.  (Note: I found steaming the spiralized sweet potatoes for a few minutes prior to combining helped in the cooking process.)

Spread 2 cups of the beef mixture into the bottom of the prepared baking dish. Layer tortilla chips on top, slightly overlapping the chips. Drop half of the remaining beef mixture  by spoonfuls over the chips, and then spread it out into an even layer. Sprinkle half the Mexican cheese and half the pepper jack cheese over the beef mixture. Top with another layer of tortilla chips, followed by the remaining beef mixture and then the cheeses.

Cover pan loosely with foil (so the foil doesn’t touch the cheese) and cook for about 30 minutes, or until cheese is melted and the casserole is heated throughout. Remove foil, place pan under broiler, and broil until cheese is browned to your liking. Remove from oven and top with optional green onion and/or cilantro. Serve immediately with optional sour cream, guacamole, and/or salsa on the side

Indulgent No Bake!  Courtesy of Food Network, but I have been making these for years!

MARIAN BURROS

Simple and Elegant recipe for Plum Torte written in 1983!  My family favorite.

INGREDIENTS

• ¾ to 1 cup sugar
• ½ cup unsalted butter, softened
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• Pinch of salt (optional)
• 2 eggs
• 24 halves pitted purple plums
• Sugar, lemon juice and cinnamon, for topping

PREPARATION

1. Heat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Roasted Broccoli with Parmesan

Courtesy of Simply Recipes blog.

Broccoli, tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.

Pork Green Chili courtesy of 505 Southwestern Roasted Green Chilis.

Ingredients

• 2 pounds tomatillos, husked and rinsed
• 1 medium yellow onion, peeled and quartered
• 4 cloves garlic, peeled and smashed
• 1 16oz Jar of 505 Southwestern Roasted Green Chiles
• ⅓ cup loosely packed cilantro leaves
• 1 teaspoon kosher salt
• 2 pounds pork sirloin roast
• 2 tablespoons olive oil
• 1 tablespoon butter
• kosher salt and freshly ground black pepper

Instructions

• Preheat the oven to 450 degrees F.
• Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray. If using a jalapeño, add it to the baking tray with the other vegetables.
• Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
• Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed. Set aside or place in the refrigerator until .
• Cut the pork roast into ½ inch X 1 inch pieces of pork. Season well with kosher salt and freshly ground black pepper.
• Place a large skillet over medium high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork.
• Add all of the cooked pork and any bits and juice to the slow cooker. Pour all of the salsa verde on the pork and cover with lid. Set slow cooker to high and cook for 4-5 hours or low for 8-10 hours.
• Serve warm with tortillas or use as sauce for enchiladas.
• If you’re looking to add more heat, add extra chopped chiles as a garnish.

I love Jamie Oliver’s food revolution!  This is a dish that can be thrown together in minutes, and lovely when served.  It gets my 2017 award for the best new recipe!

Ingredients

My personal favorite recipe from 2017

Courtesy of Genius Recipes from Food52.

This summery chicken-tomato-mélange’s miraculous qualities have all the hallmarks of a braise—the fall-apart tenderness and well-developed, concentrated sauce—without having to sear anything first or spatter your stovetop or do much at all. You truly can throw everything into the pot in the time it takes the oven to heat, and the simplicity of the technique—snuggle in pan, roast—is fairly un-stumpable, and will expand and contract to fit any size vessel you have. Recipe adapted slightly from Jamie Oliver.

Serves 4

• 4 higher-welfare chicken leg quarters
• Sea salt & freshly ground black pepper
• 1 big bunch fresh basil, leaves picked, stalks finely chopped
• 2 big handfuls red and yellow cherry tomatoes and ripe plum or beefsteak tomatoes, cherry tomatoes halved, plum tomatoes quartered
• 1 whole bulb garlic, broken into cloves
• 1 fresh red chile, finely chopped, or a big pinch of dried chile flakes
• Olive oil
• One 14.5-ounce/410 g can cannelini beans, drained and rinsed (optional)
• 2 handfuls new potatoes, scrubbed (optional)

1. Heat your oven to 350°F (180°C). Season your chicken pieces all over with salt and pepper and put them into a snug-fitting pan in one layer, skin side up. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chile and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven, uncovered, for 1 1/2 hours, turning any of the exposed tomatoes halfway through, until the chicken skin is crisp and the meat is falling off the bone. If after an hour or so the skin isn’t crisping to your liking, you can turn up the heat and switch to convection, or just blast it under the broiler for a bit at the end, rotating the pan occasionally and watching closely, until you get the skin as brown as you like. Just don’t let the sauce simmer too vigorously or the meat might toughen up.
2. If you fancy, you can add some drained cannelini beans or some sliced new potatoes to the pan along with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish—remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.

Courtesy of Food52

Serves 8

Ingredients

• Butter for greasing pan
• 3 cups all-purpose flour, plus more for dusting pan
• 1 1/2cups vegetable oil
• 2 cups sugar
• 3eggs
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
• 1 cup chopped walnuts
• 1 cup raisins

Directions:

1. Preheat oven to 350°F. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before lifting out. Serve at room temperature with vanilla ice cream or whipped cream, if desired.