Inner Chef

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Happy Thanksgiving!

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thanksgiving 2017

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Thanksgiving Recipes

Turkey, ham, roast beast, take-out…

Every year we go through the same headaches of deciding what to cook, when to start cooking it and what to do with the leftovers (if there are any leftovers).

Here at Inner Chef, you will find recipes for brines, tips for grilling your bird, making a roast beast, ham or just about anything else you choose to serve, side dishes too! We have so many recipes for side dishes too. So enter a recipe or a word in the search engine or search by genre (entrée, dessert, side dish, etc.) and take some of the guess work out of your holiday meals.

Happy Cooking from Inner Chef!


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Docia’s Meatballs

Docia’s Meatballs

Meatballs:

Ritz cracker crumbs

1 egg

½ tsp minced garlic

½ tsp. dried parsley

½ tsp. dried celery

1 small green bell pepper, diced

1-1/2 pounds ground beef

Milk (if mixture is dry)

Add all ingredients together and roll into tiny bite-sized meatballs.

Bake at 425 degrees for 15 minutes. What you don’t use can be frozen after they are baked.

Sauce:

8 oz. blackberry jelly

1 jar Chili Sauce (size of cocktail sauce)

Put ingredients in a slow cooker and stir. Add meatballs and stir occasionally. Simmer 1 hour.

Chef’s Note: You can find the recipe for the Mac & Cheese under “Lisa’s Baked Mac & Cheese”


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Red Chimichurri Sauce

Red Chimichurri Sauce

1 large red bell pepper; seeded and cut into large chop

1/2 cup packed cilantro leaves

1/2 cup coarsely chopped onion

1/4 cup red wine vinegar

2 tsp. garlic; chopped

1 tsp. ground cumin

1 tsp. dried oregano leaves

1/2 tsp. Kosher salt

1/2 tsp. smoked paprika

1/4 tsp. crushed red pepper flakes

splash of fresh lemon juice (optional; wait until it chills for 30 minutes to make your decision)

 

Put all (EXCEPT FOR LEMON JUICE) of your ingredients into a blender or food processor and process until all ingredients are well blended and finely chopped.

Put sauce into covered container and place in fridge for 30 minutes so that the flavors can marry. Once you hit the 30 minute mark; taste the sauce and see if you would like twang. If so, add a splash of fresh lemon juice and stir well.

You can use this sauce over steak and put it on the grill.

Mix with shredded smoked beef brisket for tacos.

Mix a little with your taco meat for that extra zing.

Keep in an air-tight container in the fridge for up to 7 days or freeze for up to 2 months.

 

 


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Product Review: Private Selection Bruschetta Focaccia Pizza

I have always great luck with Private Selection items at Kroger but this one is worth bragging over ten-fold!

While I am not a fan of French Bread Pizza or anything that resembles it, this Focaccia Pizza caught my eye today. Let me give you the run down.

“Stone-baked focaccia bread topped with crème fraiche sauce, marinated semi-dried tomatoes, Italian Pecorino Romano cheese, diced tomatoes, onions and roasted garlic”. Is your mouth watering yet? It should be!

You get two nice sized pizzas per package and the bread is crispy on the outside and so soft and tender on the inside. The marinated tomatoes are sweet with a slight tangy flavor (perfect in my book), the onions and garlic are not overwhelming, the crème fraiche sauce is perfect for this pizza.

Look out Stouffer’s; you just lost me and my husband to Private Selection’s Bruschetta Focaccia Pizza!

If you try this product; you will never go back to French bread pizza again!

Note: The photo just shows one of the pizzas


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Avocado Deviled Eggs

Avocado Deviled Eggs

6 hard-cooked eggs; cooled and peeled

1 large Avocado; mashed

1-2 Tbsp. Real mayo

Mustard to taste

Lemon juice to taste

 

Cook eggs until centers are done. Allow to cool and cut lengthwise. Take out cooked yolk at mash in bowl.

Add mashed avocado to yolks and stir until combined. Stir in mayo and start with 1/2 tsp. of mustard and 1/4 tsp. of lemon juice. (Remember that you can always add more; but you can never take it away). Add mustard and lemon juice to your liking. Add a pinch of salt if you like.

Spoon mixture into cooked egg whites or use a ziplock bag or pastry bag. Chill before serving. Top with green onion if you prefer or parsley.

 

 

 


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Crispy Pork Carnitas

Crispy Pork Carnitas

2 Tbsp. Olive Oil

1 (4-5) pound boneless Pork Loin; trim excess fat and cut into 3″ chunks

1 1/2 cups Chicken Stock

1 medium White Onion; diced

4 gloves Garlic; peeled and minced

2 Chipotle Peppers in Adobo sauce; minced

2 tsp. Cumin

1 tsp. Black Pepper

1 tsp. Chili Pepper

1 1/2 tsp. Salt

Cilantro and white onion for garnish

Fresh Lime

Corn Tortillas

Heat olive oil in a large sauté pan over high heat. Add pork and sear on each side until browned, then transfer pork to your slow-cooker.

Add remaining ingredients to slow-cooker and stir to combine. Cover and cook on high for 4-5 hours or on low for 6-8 hours or until  pork is completely cooked and shreds easily with fork.

When your pork is cooked; prepare baking sheet with non-stick aluminum foil and preheat your oven to broil. Remove the pork with a slotted spoon and lay on foil-lined baking sheet in an even layer. (DO NOT DISCARD LIQUID FROM SLOW-COOKER!). Pop into oven for 5 minutes.

Remove pork from oven and drizzle 1/4 cup of juices from slow-cooker over pork and toss to coat. Broil again for 5 minutes. Repeat 2 more times until pork is crispy.

Heat corn tortillas and fill with pork, top with white onion, cilantro and a splash of fresh lime juice.

You can store the pork in the freezer for up to 3 months. I save any extra juice to use when I make my leftovers. Store leftover in fridge for up 3 days.

Chef’s Note: I have also used this recipe for nachos and it was amazing!