I'm Making My Own Homegrown Red Pepper Flakes

 

Those who know me will tell you that I'm an avid gardener.  Not only do I love to cook, I love to grow my own food.  I normally grow jalapeno and chili peppers in my garden.  I don't eat them, but my grown kids do.  

I like to use red chili flakes to liven up recipes, so this year I decided I would use my Ninja Speedi to dehydrate sliced chili peppers to use in place of store-bought red pepper flakes.

The cute little red peppers were plenty this year.  My granddaughter, Abby loved to pick them for me.

I bought a Ninja Speedi a couple of years ago and it has become one of my most used kitchen gadgets.  Not only does it act as an air fryer, slow cooker, sous vide, and steamer, it also dehydrates.  This quickly became an "I can't live without you kitchen gadget"!  One hot July day Abby brought me a handful of chili peppers and I thought maybe I should slice them and dehydrate them and take a swing at making my own red pepper flakes. My "Ah Ha" moment!

I sliced each of the peppers into 1/8 - 1/4" slices.  Be very careful to keep your hands away from your eyes during this process.  These peppers are hot and will burn your eyes if you accidentally rub them before thoroughly washing your hands.  

The crisper tray was placed in the elevated position in the Speedi.  Then I scattered the sliced peppers evenly across the tray.  The temp was set at 135 degrees and the time at six hours.  

Six hours later this is what I found.  About a tablespoon of red pepper flakes.  I've done this multiple times this summer and have plenty of red pepper flakes to make plenty of dishes this coming fall and winter.  I keep them stored in an airtight container that is easily stored with my other spices and seasoning blends.  I find these to be a lot more potent than the store-bought flakes, so use sparingly until you find your own sweet spot.  

Happy cooking!

Bourbon London Broil with Sweet Heat

1 1/2 London Broil steak

1/2 cup brown sugar

1/4 cup honey

1/2 cup soy sauce

1 tsp red pepper flakes

2 Tbsp bourbon

2 garlic cloves 

In a medium mixing bowl, whisk together brown sugar, honey, soy sauce, red pepper flakes, bourbon, and garlic until sugar has dissolved.  Pour mixture into a zipper-locking plastic bag with beef.  Refrigerate overnight.  

Preheat oven to broil.  Remove the beef from the marinade; reserve remaining marinade.  

Pat dry and place on broiler pan.  Broil for 4 - 5 minutes.  Flip and broil an additional 4 - 5 minutes.

In a small saucepan, over medium-high heat bring reserved marinade to a boil.  Reduce heat to low; simmer 10 minutes while beef rests on a cutting board.  Slice thinly against the grain and serve covered with warm sauce.  

 

Spicy Summer Corn Salad

If you're looking for a tasty summer salad that's packed full of a punch, this is the perfect choice.  It's healthy and delicious at the same time.

4 ears sweet corn, shucked

8 oz fresh green beans trimmed and halved (about 2 cups)

1 pint of cherry tomatoes (halved)

1/2 red onion (thinly sliced)

1/4 cup fish sauce

Juice of two limes (fresh squeezed)

2 Tbsp water

1 1/2 Tbsp sugar

1 garlic clove (minced)

1 Tbsp Thai Chili Sauce

Pinch of red pepper flakes

2 cups of Fresh Spring Mix greens

Bring a large pot of salted water to a boil.  Add corn and cook until crisp-tender (about 10 minutes).  Transfer to a cutting board and allow to cool.  

Bring your salted water to a boil again.  Add the green beans and cook until crisp-tender, about 3 - 4 minutes.  Transfer beans to a bowl of ice water and let them chill for about 5 minutes.  Drain well.

Halve your cherry tomatoes and thinly slice 1/2 of a red onion and set them aside.  

Slice the kernels from your corn cobs one at a time.  Leave some of the clusters intact.  I like to use my Pampered Chef Corn Kernel Cutter for this, but a large paring knife works well too.  

Add corn, green beans, tomatoes, and onion to a medium serving bowl.  

In a small bowl, stir together fish sauce, lime juice, 2 Tbsp water, sugar, garlic, Chili sauce, and red pepper flakes.  Mix well.  Drizzle over the veggies and tomatoes and then toss to evenly combine.  

I like to let this sit for about 5 minutes for the flavors to incorporate.  Add the spring mix and then stir again and serve.  

This is sure to be a summertime hit!  It's delicious served with Thai Chili sauce marinated chicken breasts sliced and added too. 

 

Steak Burrito Bowl

Looking for a low-calorie, but tasty dinner?  Fix your family a steak burrito bowl.  This is super tasty, but calorie conscious.  Lots of flavor, but no guilt in this recipe.  

4 cups cooked brown rice

12 oz lean beef sirloin steak, trimmed

1 Tbsp chipotle seasoning

1/4 tsp salt

1/2 tsp ground black pepper

2 Tbsp olive oil

1 onion thinly sliced

1 can black beans (I like Bush's Taco Fiesta Beans)

1/2 cup canned corn (drained)

3 Romaine lettuce hearts, shredded

3/4 cup salsa

3/4 cup guacamole

3/4 cup shredded cheese (your choice)

3/4 cup Ranch salad dressing

Season the steak with salt, pepper and chipotle seasoning.  Heat 1 Tbsp olive oil in a skillet over medium-high heat.  Add steak and cook until desired doneness, about 3 - 4 minutes per side.  Transfer steak to a cutting board and cover with foil.   Allow steak to rest 5 minutes before thinly slicing, Wipe pan clean and place back over medium-high heat.   

Add 1 Tbsp oil to pan and add sliced onion.  Saute until softened.  Add beans and corn and stir until warmed, 2 - 5 minutes.  Set aside.

Combine Ranch dressing and salsa.

Divide rice among four bowls and evenly top with lettuce, onions, black beans, corn, tomatoes, steak, and cheese.

Top with Ranch salsa dressing and Guacamole.   

Enjoy!!

Mandarin & Ginger Chicken Salad

 Need a good summer salad?  This one will fit the bill.  I promise!

Dressing

1/2 cup white wine vinegar

1 cup vegetable oil

Juice and zest from one large orange

1 Tbsp soy sauce

1 Tbsp Ginger Citrus Rub

Chicken

1 lb chicken tenderloins

2 Tbsp ginger citrus rub

Salad:

1 bag mixed baby greens

1 cucumber diced

1 carrot sliced

1 cup snow peas

1 cup mandarin oranges, drained

1 cup seedless grapes, sliced in half

1/2 cup sliced almonds

1 cup crispy wonton chips or Chow Mein noodles

Season the chicken with the rub and then cook until done.  Shred.

Combine dressing ingredients together and whisk until well incorporated.  

Layer al salad ingredients and top with dressing to serve.

Sweet Hawaiian Crock Pot Chicken

 This recipe is just yummy!  I'm sure your family will love this.  

2 lbs chicken breasts
1/3 cup soy sauce
1 cup pineapple juice
1/2 cup brown sugar
1 cup pineapple chunks
1/4 cup green onions, sliced

Place chicken breasts at the bottom of a slow cooker.

In a separate bowl, mix together the soy sauce, pineapple juice, and brown sugar until well combined.  

Pour the sauce mixture over the chicken breasts, ensuring they are evenly coated.  

Set the slow cooker to low heat and let it cook for approximately 4 - 6 hours.  

Keep an eye on the chicken during the cooking process.  When a sweet glaze has formed on the chicken it is ready to be served.

Grill the pineapple chunks in a grill pan to heat and then top your chicken.  Sprinkle with sliced green onions.  

Serve with white or brown rice.

I like to serve this with steamed broccoli and a green salad.  

Caramel Chicken

Caramel Chicken -- it's not a combination you hear/see everyday, but this is delicious!

2 Tbsp butter

1/2 cup dark brown sugar

8 cloves garlic, minced

1/3 cup rice wine vinegar

1/4 cup fish sauce

1/4 cup soy sauce

8 skin-on, bone-in chicken thighs

Kosher salt and freshly ground black pepper

1 Tbsp vegetable oil

White rice, for serving

Preheat the oven to 400 degrees.

Melt the butter in a small saucepan over medium-high heat.  Add the brown sugar and cook, constantly, until it begins to melt, 2 - 3 minutes.  Add the garlic and cook, continuing to stir for another 1 - 2 minutes.  Stir in the vinegar, fish sauce and soy sauce.  Bring to a low simmer and let cook for about 5 minutes.  Remove from the heat.  

Use a paper towel to thoroughly pat dry the chicken.   Sprinkle both sides with salt and pepper.  

Heat a large ovenproof skillet over high heat until very hot.  Add the oil.  Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes.   Remove the chicken to a plate and raise the heat to medium-high.  Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits.  Return the chicken to the skillet skin-side up.  Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes.  

For extra crispy skin, transfer the skillet to the broiler for about 2 minutes.  

Serve over with rice with sauce.

Fried Pork Chops With Potatoes and Peas

 I am a fan of comfort food and this recipe is just that!

1 1/2 lbs Yukon Gold potatoes, quartered

1 medium-size yellow onion, quartered

3 Tbsp olive oil, divided

1 1/2 tsp kosher salt, divided

1 1/4 tsp black pepper, divided

1/3 cup plus 1 Tbsp all-purpose flour

4 (6 oz) bone-in pork chops, about 1/2" thick

3 Tbsp butter, divided

1/4 cup dry white wine

1 cup chicken stock

1 (15 oz) package of petite green peas

Preheat oven to 450 degrees.  Place potatoes and onion in a rimmed baking sheet.  Drizzle with 1 Tbsp olive oil and sprinkle with 1 tsp each salt and pepper.  Bake in preheated oven until potatoes are golden brown and tender and onions are soft, about 25 minutes.  

Meanwhile, stir together 1/3 cup flour and 1/2 tsp salt and pepper in a small bowl.  Dredge pork chops in flour mixture, evenly coating all sides.  Heat remaining 2 Tbsp olive oil in a large skillet over medium high heat.  Add pork chops, and cook until golden, about 4 minutes per side.  Transfer pork chops to a platter.

Melt 2 Tbsp butter in a skillet.  Add 1 Tbsp of the flour, whisking until smooth.  Add wine, and cook, stirring and scraping to loosen browned bits from bottom of skillet, until reduced by about 1/3, about 2 minutes.  Add chicken stock; bring to a boil, and reduce heat to medium-low.  Cook, stirring occasionally, until sauce is thickened, about 4 minutes.  

Cook peas according to package directions; transfer to a bowl.  Stir in remaining 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp butter until combined.  Serve pork chops with potatoes, peas, and sauce; sprinkle with parsley just before serving.  

To-Die-For Potatoes

The perfect savory flavor of potatoes elevated with the richness of butter and garlic.  No other dish can compete with this . . .

2 Tbsp butter, melted
1 1/2 cups cream, full fat
2 cloves garlic, minced

2 1/2 lbs starchy potatoes

1 tsp salt

1/4 tsp pepper

2 tsp fresh thyme leaves, optional

2 1/2 Gruyere or mozzarella cheese, freshly grated

Preheat oven to 350 degrees.

Place the melted butter, the cream, and the garlic in a jug or mason jar and mix until combined.

Peel and slice the potatoes to 1/8" thick slices.

Spread 1/3 of the potato slices in a 9 x 13" baking dish,

Pour 1/3 of the cream mixture over the potatoes.

Sprinkle with 1/3 of the salt, pepper and thyme.

Sprinkle the layers with 3/4 cup of the shredded cheese. 

Repeat the layers, starting with the potatoes two more times, but do not add the final layer of cheese.

Cover the baking dish with a lid or foil and bake until the potatoes are soft in the center, about 1 hour 15 minutes.  

Remove the lid or foil and top the potatoes with the remaining cheese.  

Bake until golden brown and bubbly, about 10 - 15 minutes.  

Let stand for 5 minutes.  

 

Drunken Braised BBQ Pork Butt

Good BBQ is hard to come by, but this recipe will not disappoint . . .

One 5 lb pork butt

4 garlic cloves, minced

12 oz dark beer

For the dry rub:

2 Tbsp salt

1 Tbsp ground black pepper

2 Tbsp chili powder

1 Tbsp garlic powder

2 tsp ground mustard seed

For the BBQ Pork Butt:

1/2 cup ketchup

2 Tbsp whole grain mustard

3 Tbsp Worcestershire sauce

1/3 cup dark brown sugar

Combine rub ingredients in a bowl and mix well.  Rub all over the pork butt.  Wrap in plastic wrap and refrigerate overnight.

Preheat the oven to 500 degrees.  Unwrap the pork and place in a roasting pan.  Cook 45 minutes until dark browned and even blackening in places.  Remove from oven.  Lower oven to 325 degrees.  Pour beer over the top and add minced garlic around the pork.  Cover tightly with aluminum foil.  Poke about 10 holes all over the top of the foil.  Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from the center bone.  

Place the meat on a plate and pour the pan juice into a saucepan.

To the pan juices add the BBQ sauce ingredients.  Bring to a simmer until reduced by half and thick, about 20 minutes.  

While the sauce is boiling down, pull apart the pork with 2 forks.  Pour the sauce over the pulled pork and work through until fully absorbed.