Join me Wednesday on Fox43 Morning Show at 8:20 am when I make the perfect dish for this Saturday’s Tennessee tailgate when the Vols take on the Gamecocks…. Pulled Pork Sliders with a Mustard BBQ Sauce! Here is last year’s blog on this incredible recipe!
The Super Bowl didn’t turn out like I had wished for this Peyton Manning fan but this recipe ALWAYS WILL! It originated from the Food Network Channel’s Money Saving Meals by Sandra Lee and it is always turns out perfectly.
Her version has pickled onions but I generally prefer to serve mine with a crunchy vinegar slaw on top and a couple of kosher pickle slices. It is a great option for tailgates, family get-togethers, or to take to your former Farragut Middle School colleagues for lunch (they loved it!) I always make enough to have leftovers to freeze or use with other recipes like my famous Brunswick Stew!
One major change I have made in this recipe is in the choice of the marmalade. I tried it that way and it was a little too sweet for my taste so now I use a Red Pepper Jelly and it truly…
On this chilly, rainy day here in East Tennessee, I thought I would share a former post on my favorite beef stew recipe that is on our menu tonight! My house smells amazing as it cooks and it is a must try in your kitchen!
If you have been following my blog over the last year, you have figured out that my favorite foods are usually served in a bowl…the perfect vessel for delicious brothy bites! One of my favorite recipes is actually probably one of the simplest…Beef Stew. Although I have tried many other recipes with wonderfully exotic ingredients, I keep coming back to this one with a few “shortcuts” because it truly turns out perfectly every time.
Aunt Joyce’s Beef Stew
This particular beef stew recipe was given to me right after I got married (29 years ago this weekend) by my mother-in-law’s twin sister, Joyce Self. Aunt Joyce, much like her sister, is an excellent cook and I have gotten several great ideas from her over the years but this one is my favorite because not only does it taste so good, you don’t even have to brown the beef! It is truly simple…
I made this healing tonic last year and posted it on my blog. I am making this year’s this week because it truly worked! Check it out make some for your family to avoid this season’s illnesses!
Every year right around Thanksgiving, I get the crud and last year it was the worst ever! The first “bout” came a week before Thanksgiving and by the day after had worsened into a sinus infection. About the time, I started feeling better, I started the whole process again truly not feeling better until mid-January. This year, I was determined that it wasn’t going to get me but I just didn’t know how until I saw a post on Facebook by “Heal Thy Self” called Fire Cider. Could this be my answer?
Fire Cider by Mountain Rose as seen on Facebook by “Heal Thy Self”
Now the process was quite lengthy in that it would take at least two weeks to make but the theory was quite simple. After the two week “prep period”, you take one tablespoon per day for prevention and if you feel something coming…
Once again, I will be appearing on Fox 43’s morning show tomorrow at 8:20 making my most requested recipe…”Smokey” Jalapeno Poppers. I hope you will watch! In case you missed it, here is last year’s post on this delicious recipe!
Some of the best flavors come from the simplest of recipes and this is one of them. Last week I shared the delicious Pan-Seared Tuna with Avocado, Soy, Ginger, & Lime Sauce. Today, I am sharing the side dish that I made with that…a super easy Asian Cucumber Salad compliments of the Food Network. The only change I made is that I used a ginger paste (found in the produce section in your grocery store) instead of the pickled ginger and I actually mixed that in with the sauce. It was amazing!
Asian Cucumber Salad from the Food Network
Ingredients
3 Tbsp Rice Wine Vinegar
1 Tbsp Sesame Oil
1/2 tsp Sugar
1/4 tsp Kosher Salt
2 Tbsp Ginger Paste
1 pd English Cucumbers, thinly sliced (the thinner the better)
2 Scallions, chopped
1/4 Cilantro, finely chopped
1/2 Red Jalapeno, finely chopped
1 Tbsp Sesame Seeds
Directions
Mix rice wine vinegar, sesame oil, sugar, kosher salt, and ginger paste in a medium bowl.
Creating a tangy Asian sauce
Toss with sliced cucumbers, scallions, cilantro, red jalapeno and sesame seeds.
Cucumbers are added in with the sauce and it’s time to marinate!
Allow to chill in the refrigerator for 1 hour and serve!
The perfect side dish!
Look how pretty that looks with the tuna dish!
Bottom Line: This is the perfect side dish when you are craving something light on the side. It goes well with everything from Asian cuisine to outdoor BBQ’s! Try it out in your kitchen! I am Chef Frankie…Always in the kitchen, having fun, and cooking with wild abandonment!
Yesterday, I awoke to the most beautiful fall day in East Tennessee and decided that dinner tonight needed to be just as picturesque and natural. So, with that in mind, I called my favorite place in Knoxville to get the freshest fish in town (The Shrimp Dock), to inquire if they had “sashimi grade” tuna. A friendly voice told me yes and I headed off to pick it up. Upon arriving, I saw the most beautiful tuna I had seen in a long time and was greeted by the same friendly voice I had heard on the phone. He instantly knew it had been me by my accent and we had quite a laugh over the beauty of the southern dialect . Although I love going to the Shrimp Dock, he made my visit extra special! Thank you!
The Shrimp Dock in Farragut
I couldn’t wait to get home to get started on a new recipe I had seen by Tyler Florence. I love tuna but often it comes out dry when you attempt it at home but this recipe seemed clean and simple. It is imperative that a good piece of tuna not be overcooked, but served rare and just seared enough to give a light char on the outside. Another appealing ingredient that leaped out at me was the use of fresh avocados…combine that with soy, ginger, and lime, you have fresh flavors at its best! I served it with an Asian Cucumber Salad (I will share that easy recipe in a future blog) and some Jasmine Rice and Shrimp Dumplings. It was a perfect dinner to eat outside under the stars with a glass of wine!
Pan-Seared Tuna with Avocado Soy, Ginger, and Lime…a Tyler Florence recipe
Ingredients
2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced
Directions
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
The perfect sauce for this tuna
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper.
One beautiful piece of tuna from The Shrimp Dock in Farragut
Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust.
The perfect sizzling sear!
Pour 1/2 of the cilantro mixture into the pan to coat the fish.
Both sides are seared lightly then add that lovely sauce!
Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
A perfectly seared tuna over rice with a tasty sauce…so yummy!Dinner tonight!Add the wine, the stars, and some good company…this dish is a winner!
Bottom Line: This is truly a recipe that you can’t mess up…it’s that simple! The presentation is so beautiful that I would be proud to serve this at any dinner gathering with friends but its also easy enough that I could make it for just myself when hubby is away. The flavors meld perfectly together and I highly recommend you try this in your kitchen! I am Chef Frankie…Always in the kitchen, having fun, and cooking with wild abandonment!
Tomorrow is the first Sunday in October and what better way to celebrate fall than a hearty pot roast? This recipe is one of my family’s favorites and one of the first dishes I taught my daughter, Ashleigh, to make (I actually think she makes it better than me now!) It originated from Cooking Light Magazine but over the years I have adapted it to suit our tastes and I would like to think that I have even improved upon it! All I know for certain is that it is good and there are never leftovers! Check out my version of this Classic Pot Roast Recipe!
Starting with some quality ingredients!
Ingredients
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1/2 cup red wine
2 1/2 cups beef broth
4 thyme sprigs
3 garlic cloves, chopped
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces*
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces*
Fresh thyme leaves (optional)
*Note: Sometimes I just use baby carrots and unpeeled baby dutch potatoes cut in half
Directions
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
The Perfect Pot Roast
Tip: If you have gravy lovers in your family like I do, just remove the meat and veggies and whisk in 2 Tablespoons of flour to make a savory gravy!
Bottom Line: This will become a family favorite in your home and you may have a few uninvited neighbors just because of the smell alone! Enjoy this recipe! I am Chef Frankie…Always in the kitchen, having fun, and cooking with wild abandonment!
Luke Bryan’s favorite casserole dish? You may be asking yourself, “How does she even know what that is?”. Well, recently a wonderful opportunity just landed in my lap! One of my favorite products, Red Gold Tomatoes, contacted me and asked if I would help them out in promoting Luke’s upcoming Farm Tour stop in Greenback, Tennessee. My job? Cook his favorite casserole using Red Gold tomatoes. Sounds easy enough, right? There must be a catch and yes, there was! I had to do it on 2 live television appearances. Cooking easy…doing it live on TV? Not so much..ha, ha! If you want to see my live television appearances, I will be appearing on WVLT Channel 8 on Tuesday morning, September 29th at 6:15 am and then again on Fox 43 Morning Show at 8:15 on Wednesday morning, September 30. I will tell you more about that experience in a later blog but for now, I want to share a little bit more about Luke’s 7th Annual Farm Tour.
The Farm Tour, now in its seventh year, brings attendees to local farms, vineyards, and other local outdoor venues to enjoy music, connect with local family farms, and ultimately help support the future of farming – a portion of ticket proceeds help provide local college scholarships to the newest generation of farming families. Red Gold tomatoes knows the importance the role local farms play in communities across the country and for over 4 generations, have been working closely with their tomato growers to ensure that every family farm will be sustainably growing crops for years to come. So, the Farm Tour and Red Gold Tomatoes is the perfect partnership. Luke will be near Knoxville at Maple Lane Farms on Friday, October 2nd. For tickets, visit http://www.lukebryan.com/farmtourtickets. (I will see you backstage!) Now, let’s get to that recipe!
Luke Bryan’s Favorite Casserole: Chicken, Rice, and Tomato Bake
What I discovered in making this dish is that not only is it very tasty, but it is so easy and can be made ahead! I now understand why it is one of Luke’s favorites!
Chicken, Rice, and Tomato Bake
Ingredients
1 – 10 oz package yellow rice mix
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped carrot
1 Tbsp. olive oil
2 cups cooked cubed chicken***
1 – 15 oz can of black beans, drained
1 – 10 oz can diced Red Gold Tomatoes with green chilies, undrained
2 cups grated Monterey Jack cheese
Directions
Preheat oven to 350 degrees. Prepare rice according to package directions. Meanwhile, saute’ onion, green pepper and carrot in hot oil in medium skillet over medium heat 10 minutes. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes, 1 1/2 cups cheese in large bowl.
Spoon into lightly greased 9 x 13 baking dish. Sprinkle with remaining cheese.
Bake at 350 degrees covered for 30 minutes. Uncover and bake 10 minutes or until cheese is melted.
Dinner is served!
Bottom Line: This is a delicious recipe that includes many ingredients you already have in your kitchen and is one that the whole family will enjoy. You can also switch it up a bit. For example, I love things a bit on the spicier side so substituting jalapeno for the green pepper and adding a little hot sauce can push it up a notch on the heat chart! For leftovers, you can always use it as a filling in burritos or stuffed peppers and have two different dinners with one easy dish! Give it a try in your kitchen! I am Chef Frankie…Always in the kitchen, having fun, and cooking with wild abandonment!
***Easy tip on the chopped chicken***
You can always purchase store bought chopped chicken but for best results just put rub two chicken breasts with olive oil, sprinkle with salt, pepper, and onion powder and bake in the oven at 350 degrees for about 30 minutes. Moist, juicy chicken perfect for this recipe and any others that call for chopped, cooked chicken!
On a recent trip to Mexico with Jeff, I found a new favorite cuisine…Rajas. In Mexico, Rajas mean “strips” and that is really all it is…just a simple sauteed mixture of strips of Roasted Poblanos and Onions but the flavor it adds to just an ordinary dish for heat seekers like me is well….AMAZING!
My first taste of Rajas was at Barcelo Mayo Beach in Puerto Aventuras, Mexico in late August. Now, you would imagine that I would have encountered it while eating some typical Mexican cuisine such as tacos or enchildas but no…It was a condiment being served next to the egg station at the breakfast buffet. I love to try new things and it looked like something that might have a bit of heat to it so I thought, “why not”? With the first bite, I was hooked and had them everyday for the rest of the trip with some type of egg and even once on my salad for lunch. Addicted might be an accurate description!
When I got home the first think I did was research Rajas and found the perfect recipe from Eating Well Magazine. With an upcoming Tennessee Volunteers home opening football game on the horizon and at least 50 tailgaters, I thought the Rajas would be a perfect compliment to my main Tailgate Treat….Pulled Pork Nachos! Needless to say it was a hit! Now, I use this recipe for breakfast condiments and even as a topping for Mexican hamburgers. Try this in your kitchen….the full flavor will make it seem like you cooked for hours. Only you and I will know the truth!
Rajas courtesy of Eating Well Magazine
Makes: About 3 cups (A little goes a loooooong way!)
Grill poblanos, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
Peel the peppers with your fingers. (It’s OK if a little skin is left behind. For the best flavor, don’t rinse the peppers.) Cut them open lengthwise, remove the seeds, stem and white membrane, then thinly slice.
Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until wilted and beginning to brown at the edges, 8 to 12 minutes. Reduce heat to medium, add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add the poblano strips and salt and cook, stirring occasionally, until hot, about 5 minutes more. Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Serve warm or at room temperature.
My Rajas cooking over the stoveServed over a dish of Pulled Pork Nachos at the Tennessee Volunteers Tailgate PartyThe full Pulled Pork Nacho Bar
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