Monkey Bread

E's mom, Elaine, wrote out by hand an entire recipe box full of food her boys loved growing up. Audrey loves Monkey Bread, so below is based on Elaine's recipe with a modern day tweak (biscuits instead of frozen bread).

3 (16.3-ounce) package refrigerated buttermilk biscuit dough

1 cup granulated sugar

1 tablespoon ground cinnamon

1 cup unsalted butter

¾ cup packed light brown sugar

• Preheat oven to 350F.
• Separate the biscuit dough rounds, cut each biscuit into quarters, and place the pieces in a large zip-top bag. Add the sugar and cinnamon, seal, and shake until the biscuit pieces are evenly coated (you can do this in batches if needed).
• Lightly grease a 10-inch bundt pan and place the coated biscuit pieces in the pan.
• In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally, until the mixture starts to boil and the butter is completely melted. Pour the hot sugar mixture over the biscuit pieces in the pan.
• Bake for 40 to 45 minutes or until the top is deep golden brown. Place the pan on a wire rack and let cool for 10 minutes. After cooling, place a large serving plate on top of the pan and carefully flip the pan over to invert the bread onto the plate. Remove the pan and let the bread cool for a few more minutes before serving warm.

Air Fryer breaded chicken tenders for Whole 30

1 lb chicken tenders

2 eggs, beaten

1 cup almond flour

Paprika

Garlic powder

Salt and pepper

celery salt

onion powder

ground mustard

Oregano

1/4 t baking powder

Avocado or Olive oil

1. Preheat air fryer to 400 degrees. 

2. Beat eggs.

3. Combine almond flour with spices and baking powder.

4. Dip chicken into egg wash and then almond flour to coat all sides.

5. Place each tender in the basket. and spray the top of the chicken tenders lightly with oil. Cook 6 minutes on each side (total of 12 minutes).

 

Thai Basil Chicken (Whole 30 Compliant)

 Sindy gave me more Thai Basil and we're doing Whole 30 this month, so this is what we had! We served with cauliflower rice.

Avocado oil

1 cup diced red onion or shallots

2 garlic cloves, minced

1 thai chili, thinly sliced, seeds removed

1 pound boneless chicken, cut into 1/2" pieces

Sauce:

1/4  coconut aminos or gluten free soy sauce

2 T fish sauce (Whole 30 compliant)

1/2 cup Thai basil leaves, torn

1. Prepare all ingredients before starting to cook the stir fry.

2. Heat a large skillet over high heat. When pan is hot but not smoking, add the avocado oil along with onion, garlic, and chilis. Stir frequently until lightly browned, 2-3 minutes.

3. Add chicken to the pan and continue to stir fry over high heat until browned and just done, 2-3 minutes.

4. Add the sauce mixture to pan stirring constantly for 1-2 more minutes.

5. Remove the pan from heat and stir in the basil leaves.

Blackened Chicken Avocado Berry Salad

So colorful! And healthy! 

Chicken

1 lb chicken breast, cut into strips

2 T avocado oil

1/2 t tumeric

2 t garlic powder

2 t onion powder

1 t sea salt

1/2 t cumin

1 t paprika

1/2 t black pepper

Dressing

1/2 cup olive oil

1/4 cup lemon juice

1/4 fresh raspberries

pinch of salt

1 T honey

Salad

Mixed greens

Sliced cucumbers

Avocado, sliced

Berries (Strawberries, blueberries, blackberries, raspberries)

1. For chicken, mix seasonings and rub on chicken. Preheat oven to 400 degrees. In a preheated cast iron pan coated with avocado oil, cook chicken for 5 minutes each side to create a crust. Place pan in oven and cook for approx 10 minutes.

2. For dressing, place in a blender or Ninja and mix until blended.

3. For salad, slice and mix berries, greens, cucumber and avocado. Serve with chicken and dressing. 

Steelers Game Day Sausage Hoagies

The Steelers managed to make the Wild Card game, which we are watching right now. They are losing but hopefully that changes (doubtful). Anyway, Kenny wanted some Pittsburgh food so I did some research and found this recipe. It appeared in the January 29, 2006, Pittsburgh Post-Gazette Food Section - "Pittsburgh Super Bowl Recipes" and he said it sounded authentic. Below is my spin on the Pittsburgh classic.

Note: I slightly changed it up a bit by using crushed tomatoes instead of whole plum tomatoes and yellow instead of green bell pepper, because green peppers are gross. I also used mild sausage, because we are old and our tolerance for heat is fading.

1 large onion, sliced

1 yellow bell pepper, sliced

1 red bell pepper, sliced

Olive Oil

Salt, pepper, Italian seasoning and garlic powder (all to taste)

2 big cans crushed tomatoes with added basil

1 lb mild Italian sausage

Provolone or mozzarella cheese

Hoagie buns

1. Boil sausage in a pot of water for 10 minutes. Remove and set aside to dry.

2. In large deep skillet, saute sliced onions and peppers in olive oil until transparent (approx. 6 minutes).

3. Add salt, pepper, Italian seasoning, and garlic powder to vegetables. Pour tomatoes into skillet and stir well. Allow to simmer then lower heat to low, partially cover and allow to simmer.

4. Cut sausage in half. Brown the sausage lightly in a frying pan then add to the sauce.

5. Continue to cook sauce with sausages for about an hour, stirring occasionally.

6. Cut hoagies in half length wise. Place cheese as the base then assemble with the sausage, peppers, onions and sauce.

Pad Krapow (Thai Basil Beef)

 My friend, Sindy, grows Thai basil and frequently shares her bounty with us. I love tearing into the leaves and smelling the fragrance. I made this tonight and Chay had seconds so its a keeper.

Sauce

1 T Dark Soy Sauce

1 T Lite Soy Sauce

2 T fish sauce

2 T brown sugar

1 T oyster sauce

1 T lime juice

1/2 t each of ground coriander, ground ginger, pepper

1 t Sambal Oelek

1 t toasted sesame oil

1 t cornstarch

Stir Fry

1 T vegetable oil

1 lb ground beef

6 cloves garlic, minced

1-2 jalapenos or serrano chili peppers or fresno chili pepper (Kenny and Chay aren't spicy food fans!)

1/2 sweet onion, thinly sliced

1 small red bell pepper, sliced

1 cup Thai basil leaves (no stems)

1. Whisk together Sauce ingredients in a bowl and set aside.

2. Heat vegetable oil in a wok or large cast iron skillet over medium-high heat. (I used the cast iron skillet tonight because the wok died a few weeks ago. It worked great!)

3. Once the oil is hot, add the ground beef. Break up into large pieces and flatten against the pan. Cook undisturbed for about a 1 minute to sear. Flip meat and press flat against the pan and cook for another minute. Crumble meat into smaller pieces while continue to cook. Drain excess grease.

4. Stir in the onion, bell pepper, chilies and garlic and stir fry for 2 minutes.

5. Stir sauce to recombine and add to the skillet. Stir fry for another 2 minutes.

6. Add the basil and cook until meat is horoughly cooked and onions are slightly tender. 

7. Serve over rice and garnish with additional peppers or lime (optional).

Bacon Jalapeno Macaroni and Cheese

 New Year's Eve was celebrated at our friends, Mark and Michelle's house with a euchre tournament and our euchre buddies. As always, it was a great time. I made this mac and cheese and everyone seemed to like it!

1 16 oz box cavatappi or penne pasta

2 T butter

2 cups milk

8 oz shredded sharp cheddar cheese grated from the block (not out of a bag) plus more to use on the top 

4 oz Velveet cheese, cut up into chunks

1 lb bacon, diced

5 jalapenos, veins and seeds removed, sliced

1. Preheat over to 350 degrees.

2. Cook pasta 2 minutes less than directions. Drain and set aside.

3. Cook bacon in a large pan. Remove from grease and let drain on paper towels. 

4. Drain grease (leave a T in the pan). Add jalapenos and saute a couple of minutes to soften. 

5. In medium saucepan, melt butter, then add milk and heat.

6. Add cheeses and continue to heat over medium heat, stirring, until cheese is melted and combined.

7. In large casserole dish, combine pasta, cheese sauce, bacon and jalapenos.

8. Top with additional grated cheddar cheese. Bake for 15-20 minutes, until hot and bubbly. Let sit about 5 minutes before serving.