Sweet But Not Too Spicy Candied Pecans

A friend gave me this idea for a homemade gift so I thought I'd cook up a batch and put some in Mason jars with a ribbon. The recipe is easy. The egg white helps the sugar and spices stick to the pecans while the sugars caramelize and harden. You get all of the salty, sweet, and spicy tastes when munching on these delicious pecans.

3 cups pecan halves
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon cinnamon
1 teaspoon Kosher salt
1/8 teaspoon cayenne pepper
1 egg white

Preheat oven to 300. Whisk together the sugars, cinnamon, salt, and cayenne pepper in a small bowl. 

In a larger bowl, whisk the egg white gently then add the pecans. Stir to coat the pecans well with the egg white. Add the sugar mixture to the pecans and stir well. 

Add the pecans to a baking sheet lined with parchment paper and flatten them out. Bake for 20 minutes and then remove the pan from the oven and stir them up a bit, and continue to cook for 20 more minutes. Remove from the oven and place on a cooking rack until pecans are cooled down.

Roasted Bell Pepper & Feta Salad

This cold salad is full of flavor and goes well with grilled food. Whether you roast the peppers on the grill or in your broiler, the lovely, smoky, roasted flavor really comes through. Roasting peppers is fun, too. They caramelize, turn soft, and are yummy. It takes about 15 minutes to roast peppers on all sides depending on your broiler and size of the peppers. Use a decent feta cheese and fresh herbs for this one.

2 bell peppers, roasted, peeled, seeded, & chopped
1/4 cup feta cheese, cubed

To taste:

Fresh thyme

Extra virgin olive oil

Apple cider vinegar
Kosher salt
Ground black pepper

Mix all ingredients and chill before serving.

    

                                                         

Fresh Mushroom Risotto

Risotto is comforting on a cold day and it warms the soul. Today was the second time I've made risotto. It's a shorter grain rice known for its creaminess. I found this recipe in a food group on social media and saw it was easily made in the crockpot, so thought I'd give it a try. It was easy, quick, and made a crockpot full of creamy, savory, risotto. The cheese really makes the dish. Italy!

1/2 cup vegetable oil

24 oz fresh mushrooms, sliced

2 1/2 cups arborio rice

48 oz chicken broth
3/4 cup dry white wine
6 oz Parmesano-reggiano cheese, grated, for top

Dried sage leaves

Salt/pepper

Spray oil in a large pot. Pour oil into the pot and saute the mushrooms for about 10 minutes. Pour rice, chicken broth, wine, and mushrooms into the crockpot, stir well, and cook on high for 3 hours and 15 minutes. I checked on the risotto and stirred it a couple of times during the cooking time. But isn't there something about not opening the lid to the crockpot during cooking? 70s flashback. 

Roasted Veggies with Balsamic Glaze

I love to make this recipe. Get ready to chop. When you roast vegetables their natural sugars come out, so if you don't want to eat your veggies like your mother told you, try this recipe. It's delicious, easy, and healthy. This recipe makes enough for 4-6 people.

3 small red potatoes

1 1/2 cups broccoli 
2 carrots
1 sweet onion

3 large cloves garlic
3 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt
1/2 teaspoon ground black tellicherry pepper
Italian balsamic glaze

Preheat the oven to 425. Chop the potatoes, broccoli, carrots, and onion into bite-size pieces. Chop the garlic into small pieces. In a large bowl, toss the veggies well with olive oil, salt, and pepper. Line a large baking sheet with parchment paper. Spread the vegetables evenly on the baking sheet. Place in the oven and bake for 35 minutes. Plate the veggies and drizzle with balsamic syrup. This could be a main dish or a side dish.

Blood Orange Screwdriver

It's a fall cocktail. Until yesterday, I'd never purchased a blood orange. I bought three and squeezed the fresh juice from all of them to make this cocktail. The juice seemed a bit sweeter than a regular orange. Then I added a bit of citrus vodka, as well as a cinnamon stick, star anise, a slice of blood orange, and you can't see them but there are little chunks of sugared ginger on the bottom. Cheers!

Coyote Cashews

This recipe is from a holiday appetizers cooking class I took in the early 90s. These cashews are so good with the sweet and salty and spicy thing going on.

Fresh Herb & Gruyere Quiche

Quiche--sort of like an omelet in a pie crust. Quiche tastes good hot or cold for breakfast, lunch, or dinner. It's also a great way to use up your eggs. You can add ingredients like broccoli, roasted red peppers, onions, bacon, or ham. This recipe makes a simple quiche with a lot of flavor, and the fresh herb taste really comes through with each bite. The herbs are a great combo with the stronger tasting gruyere cheese. Added bonus: quiche freezes well. 

1 deep dish pie crust, frozen

6 eggs
1 cup buttermilk 
Fresh oregano & thyme (~1 teaspoon of each)

1 teaspoon Kosher salt

1/2 teaspoon dry mustard

Garlic powder to taste

2 1/2 cups gruyere cheese, shredded

Preheat the oven to 350. Take the deep dish pie crust out of the freezer and sit it in a deep dish pie plate. When it thaws a bit, you can spread it out and press into the pie plate and mend any broken pieces.

Whisk together the eggs and milk in a large bowl. Add the oregano, thyme, salt, dry mustard, and garlic powder. Whisk well. Add the cheese and whisk again.

Pour the egg mixture into the pie crust and bake for 50-55 minutes, until the top is golden brown and the center is firmly set. 

Let the quiche sit for 10 minutes before slicing. Serve with fresh fruit. 

Yellow Split Pea Soup with Smoked Ham

The rainy season began today and the weather has cooled a bit. A perfect day for soup. Hearty soup. Carrot and celery are often added to split pea soup, but I was out of both and feeling lazy, so I went with onion and garlic. This recipe is inexpensive to make and will warm you up on a cold, rainy day.

1/4 cup extra virgin olive oil
1 yellow onion, chopped
4 cloves garlic, minced
1 teaspoon fresh thyme

1 bay leaf
1 lb package dried yellow split peas
1 large smoked ham hock
10 cups water
Tabasco to taste
Salt and pepper to taste

Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Let it heat up for a minute and then add the onions. Stir for a few minutes then add the garlic, thyme, and bay leaf and stir again. Add the split peas and ham hock. Pour in the water and simmer the soup for 2 hours, stirring often. Remove the ham from the bone and add back to the soup and stir in. Serve hot with homemade bread. Makes 6-8 servings.

Garlic Roasted Broccoli

This broccoli is garlicky and delicious. When broccoli is roasted the heat concentrates the flavors and caramelizes the natural sugars. That sweetness, mixed with the garlic and crushed red pepper in the recipe makes this a flavorful broccoli dish with a kick. 

4 cups broccoli florets

8 cloves minced garlic

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

Crushed red pepper to taste
Ground tellicherry black pepper to taste

Preheat oven to 450°F.

Toss broccoli in a bowl with the garlic, olive oil, salt, red pepper, and pepper. 

Place on a medium baking sheet covered with parchment paper and roast until the broccoli is tender and a bit darkened on the bottom, 12 or so minutes. The broccoli should have a nice crunch.

A Word on Working in Restaurants

Tip well! My past jobs included being a waitress and a bartender. It is hard work although it may not look like it. After I stopped waitressing I had dreams for months that I had too many tables and couldn't handle it. One time I spilled pork tenderloin and fried shrimp on a pregnant woman. It is stressful. People aren't always nice and they don't all tip well. Working in restaurants is the reason I am a great tipper to this day. Make sure you don't ignore the wait staff when they are talking, be nice, and treat them like a fellow human being. And for God's sake, if you have any decency, do not ask for separate checks! 

Enjoy your food.

Dad's Roasted Garlic Hummus

Middle Eastern appetizers are savory, garlicky, and comforting. This is one of my Dad's many recipes and is different from his regular hummus recipe because the garlic is roasted. The sweet, roasted garlic mellows the intensity of the garlic in the hummus. The first time I ever saw hummus I was in college when a friend of a friend from the Middle East made some of the smoothest and most delicious hummus I've ever had the pleasure to know. Baba ghanoush is another wonderful Middle Eastern appetizer and my recipe for it is here. Toasted pita bread goes well with hummus and baba g.

2 heads garlic, roasted
3 TBSP olive oil, divided

1 15-oz can garbanzo beans, drained and rinsed
2 TBSP lemon juice
salt and pepper to taste

To roast the garlic, slice off the tops of the heads and pour 1 TBSP olive oil over the cut side. Place in a garlic roaster or wrap in foil. Roast for about 45 minutes in a 400 degree oven. With a tiny fork, remove the garlic from the skin covering (or squeeze them out with your fingers).

Place remaining 2 TBSP olive oil and other ingredients in a blender or food processor and mix thoroughly. Serve with crackers or pita chips.

Dad's Greek Salad

My Dad is a gourmet cook and this recipe is from his stash. My Chicago days included a stint as a waitress at a Greek restaurant where I learned to love Greek food. Athenian steaks, feta cheese, Greek salads, cream of chicken soup with rice and lots of lemon, and more. There was also some pouring of ouzo in the back room as I recall. This is my Dad's recipe so I didn't edit it but if I did, I'd leave out the olives. I've just never been fond as described here. Opa!

Dressing:
1/3 c olive oil
1 tsp marjoram
1 garlic clove, minced
1 TBSP red wine vinegar
1 TBSP lemon juice
salt and pepper

Whisk all ingredients together.

Salad:
1 head Romaine lettuce, chopped
1 cucumber (or ½ English cucumber), sliced
½ red onion, sliced thin
½ red bell pepper, cut into strips
2-3 tomatoes, sliced or cut into thin wedges
10 fresh mint leaves
6 oz feta cheese, crumbled
12-16 kalamata olives
4 mild pepperoncini peppers, whole

Combine salad ingredients in a bowl and toss with the dressing. Serves 4.

lizzycooks Red Sauce con Vino Rosso

Variety is the spice of life, so they say. Tomato-based red sauces are like that too. After combining the mandatory base of garlic, onion, tomato sauce and paste, a lot of variety is possible. Some people add meat to their sauce and some don't. Some people add veggies to their sauce beyond the garlic and onion, for example: squash, bell peppers, mushrooms, carrots, and tomatoes. In the summer, it's a real treat to add garden-fresh herbs and veggies to the sauce. This red sauce recipe is meatless and my preference is for a smoother sauce. It's got a tiny kick from the crushed red pepper. Add more if you want more kick. The wine gives this sauce flavor and beautiful color.

I'm excited about a new ingredient in this recipe and am never making red sauce without it again--fennel seed. It was off my radar screen until a friend pointed out it was missing from my red sauce recipe. He also mentioned that the sauce could benefit from wine and crushed tomatoes instead of fresh. These were quality suggestions, so I put this recipe together and dedicated it to my fennel seed-suggesting friend. I did a little reading and made a couple of batches of red sauce with this magical fennel seed. Before adding it to the sauce, use the back of a spoon to crush it up on a small plate to release the flavors. The fennel seed gives the red sauce a lovely, earthy, sweet-ish flavor that's hard to describe, and the house smells wonderful.

2 tablespoons extra virgin olive oil
6-16 large cloves garlic, minced 
1/2 medium yellow onion, chopped fine

1 28 oz can crushed tomatoes
1 28 oz can tomato sauce
1 6 oz can tomato paste

1 cup dry, red wine 

1 tablespoon fresh oregano, minced
1 tablespoon Italian seasoning

2 teaspoons Kosher salt

2 teaspoons sugar

2 teaspoons fennel seed, crushed 

2 teaspoons fresh thyme

1/2 teaspoon crushed red pepper

1 bay leaf

Heat a 4-quart sauce pan or Dutch oven over medium heat. Add the olive oil and let it heat up for a minute or two. You want the garlic and onion to sizzle when you add them to the pan. Add the garlic and onion and stir until the onions become transparent, about 5 minutes. Make sure it doesn't burn--easy to do. Add all of the remaining ingredients. Stir until everything is well blended. 

Turn the heat to low and cover the pan. Continue to simmer the sauce for another couple of hours (or more), so that it cooks down. Check on the sauce here and there and stir it. Remove the bay leaf when the sauce is finito. Serve this amazing red sauce over lasagna, spaghetti, manicotti, eggplant parmesan, or some of your favorite dishes. 

First lizzycooks video in a post!

-Dedicated to KF with gratitude

lizzycooks 3-Cheese Lasagna

I recently started making lasagna after a long while. This recipe makes one 13x9" pan (or two 8x8" pans) of hearty, delicious, and cheesy lasagna. And, you don't have to boil the noodles because the sauce cooks them. I didn't believe it at first, either. You can use the ready-to-bake noodles or regular. 

First step, make this recipe for lizzycooks Italian red sauce. You can make it a day or two beforehand and keep it in the fridge until you're ready to assemble the lasagna.

32 oz part-skim ricotta cheese

2 1/2 cups mozzarella cheese, shredded (1 cup reserved)

1 1/2 cups parmesan cheese, grated (1/2 cup reserved)

2-3 eggs

2 tablespoons fresh parsley, minced 

1/2 teaspoon Kosher salt

9-12 lasagna noodles

Mix up the first 6 ingredients in a large bowl to create the cheese mixture. Preheat the oven to 375.

Layer a 13x9" pan with enough red sauce to cover the bottom, then add a layer (3 pieces) of the uncooked lasagna noodles, and then add a layer of the cheese mixture. Spread the cheese mixture evenly over the noodles. Repeat layering two-three more times and end with a layer of sauce. Top with the remaining mozzarella and parmesan cheeses. 

Put a piece of parchment paper over the lasagna and then cover with foil, and bake for 45 minutes. Remove foil and parchment paper and let lasagna cook for 15 more minutes. Broil for 3-4 minutes on high to brown the cheese and make it all luscious and bubbly. Remove from the oven and let sit for about 15 minutes before cutting and serving so it can set a bit. 

Serve with red or white wine or sparkling cider, garlic bread and a simple salad. Or, enjoy a piece for breakfast--it's good cold, too.

lizzycooks Italian Red Sauce

This beautiful red sauce goes well with lasagna, manicotti, and chicken or eggplant parmesan. I've been making and improving my meatless red sauce for years and this is the 2022 version. This is the sauce I use with my 3-Cheese Lasagna recipe. This sauce recipe makes enough for a 13x9 pan of lasagna. Any leftover sauce can be stashed in the freezer for your next bake. Bon Appetit!

      

2 tablespoons olive oil

4 large cloves garlic, minced
1/2 medium yellow onion, chopped 

1 28 oz can tomato sauce

2 14.5 oz cans organic crushed tomatoes

1 6 oz can tomato paste

1 tablespoon Italian seasoning

2 teaspoons fresh oregano, minced

2 teaspoons fresh thyme

2 teaspoons fennel seed, crushed

2 teaspoons Kosher salt 

2 teaspoons sugar

Crushed red pepper to taste

1 bay leaf

1 cup water

Heat a large sauce pan over medium heat. Add the olive oil and let it heat up for a
minute or two. Add the garlic and onion. You want them to sizzle when they hit the pan. Stir until the onions become translucent, about 5 minutes. Add the tomato sauce, crushed tomatoes, and tomato paste, stir well. Add the Italian seasoning, oregano, thyme, fennel seed, salt, sugar, crushed red pepper, and bay leaf. Stir it all together until the spices are blended in. Add the water and stir again. Continue to simmer the sauce on low for another couple of hours, stirring occasionally. Remember to take the bay leaf out when the sauce is done!

lizzycooks Slightly Spicy Grilled Chicken Lettuce Wraps

These crunchy, delicious wraps are served cold and full of flavor. There was leftover grilled chicken in the house which was perfect for this recipe and the reason I put it together. A small bounty of lettuce was ready to harvest and all of the Asian-inspired sauce ingredients were present, so lunch was created. Three parts here: chicken, lettuce, sauce, and the sauce measurements below are estimates. 

Homegrown "salad bowl" lettuce was used for this recipe but other types will also work. It was tough to get a photo of the rolled up wraps as it gets kinda messy once you pick one up. Next time I'll get a better shot and try out a different type of lettuce.

1/2-2 cups grilled chicken breast, chopped fine (another option is tofu)

1 medium red onion, chopped fine

2 large cloves garlic, minced

2 teaspoons fresh cilantro, chopped

4 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 tablespoons water

2 teaspoons Kosher salt

2 teaspoons sugar

1 teaspoon chili paste

1/2 teaspoon dried ginger

8 lettuce leaves, good for wrapping

Mix together the chicken, onion, garlic, and cilantro in a medium bowl and put in the fridge. Whisk sauce ingredients (8) until all ingredients are dissolved. Put in the fridge for at least an hour so the flavors can get together. Wash the lettuce and refrigerate.

Remove everything from the fridge, grab a leaf of lettuce, and put some of the chicken mixture on top. Give the sauce another quick whisk, add some to the top, and roll it up. Another option is to mix together the sauce and chicken mixture before putting it on the lettuce. 

lizzycooks Greek Pasta Salad

I invented this salad when I was in grad school. A little pasta goes a long way, and this recipe makes a large amount, about 7 cups. Sometimes I add red onion; there are many different ingredients you can add. You can also use different types of pasta for this cold pasta dish. 

1/2 box bow tie pasta
8 oz. feta cheese
1 red bell pepper, chopped 

1/3 cup red wine vinegar
1/3 cup olive oil 
Kosher salt 

Cook and drain the pasta. Rinse with cold water and let drain again. If the phone rings and you don't get back to the pasta fairly soon, it will all be stuck together. Stay focused. (:

Put the cooked pasta into a large bowl. Crumble the feta over the pasta and add the bell pepper. Give it a mix. Add red wine vinegar, olive oil, and salt. Mix again and put in the fridge for a couple of hours so the flavors can blend. Goes great with fresh bread, sandwiches, or as a meal itself. 

lizzycooks Bruschetta

There are so many options for bruschetta toppings. And I should say my measurements are estimates. Bruschetta makes a great side but it can also hold its own as a satisfying entree. It is delicious and flavorful and the moisture of the tomato mixture with the crunch of the bread is a really nice combo. You could swap out the parsley for basil. For an extra special taste sensation, drizzle balsamic glaze over the bruschetta after you plate it. Pour a glass of wine and you're all set!

2 tomatoes, chopped 
6 garlic cloves, minced
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons olive oil

1/4 cup balsamic vinegar
kosher salt & freshly ground pepper to taste

baguette, cut into thin slices
1-2 tablespoons olive oil

Grab a small bowl and throw in the tomatoes, garlic, parsley, olive oil, balsamic vinegar, salt & pepper. Stir and set aside.

Put the baguette slices on a foil covered baking sheet and brush olive oil on one side of the bread. Broil, and speaking from experience--keep a close eye on the bread, for a few minutes on one side until golden brown. Remove from oven and spoon the tomato mixture over the baguette slices.

lizzycooks Italian Beef Sandwiches

Growing up in the Chicago area these sandwiches were called "beefs" or "Italian beefs". Tasty, juicy, beef sandwiches on a sturdy roll with sweet or hot peppers. I worked at a Portillo's restaurant in Villa Park where they served these beefs, mild or hot, and this exposure influenced my love for this delicious hot sandwich. Some people ordered their beefs completely submerged in the beef juices. Small shops that sold beefs seemed to be everywhere in Chicagoland. Most sold hot dogs too. Memories of Portillo's, Al's, Poodle's...and there were so many others dotting the streets.

This simple recipe is one I've had for years and is comfort food in a crockpot. It will make your home smell absolutely wonderful. This recipe is easy to make and you'll end up with 6-8 beefs. 

3 lb boneless chuck roast
2 cups water
8 large cloves garlic, minced
2 tablespoons Italian seasoning

3 teaspoons fresh thyme
2 1/2 teaspoons Kosher salt

Sturdy bread rolls

Pepperoncini

Pour 2 cups of water into a crockpot. Trim any excess fat from the roast. Rub the garlic on both sides of the roast and sprinkle with remaining ingredients. Place the roast in the crockpot and cook on low for about 8 hours. Remove roast from the crockpot and place on a large platter. 

Shred the meat and place on sturdy bread rolls. Add juice to taste, to moisten the roll. This is called "beef, wet". Yum. Top with pepperonci, sweet or hot pepper slices, and serve with a side of pickled cucumbers. Grab the napkins.

Here's to Chi-town! Go Cubs!

Cheesy Roasted Broccoli with Panko

This delicious broccoli dish can be a side dish or a meal. 

2 cups broccoli, cut into 2" pieces
2 tablespoons olive oil
Kosher salt

1/2 cup Panko bread crumbs
1 cup Monterey jack cheese, shredded
1 tablespoon olive oil

ground black pepper to taste

red pepper flakes to taste

Heat the oven to 450. Place broccoli on a baking sheet covered with parchment paper. Coat broccoli with 2 tablespoons olive oil and salt to taste. Mix the bread crumbs, cheese olive oil, pepper, and red pepper flakes in a small bowl. Roast broccoli at 450 for 15 minutes. Sprinkle Panko mixture over broccoli and roast for 15 more minutes. 

Potato Pancakes

I'd never made potato pancakes until today. I've had them in restaurants and always chose sour cream versus applesauce as my topping. This is a small batch recipe that made the 7 small (3") pancakes in the photo. 

1 large Yukon gold potato
1/2 large yellow onion
1 egg
1/2 teaspoon Kosher salt
Pepper, to taste
3 tablespoons flour

Chives for garnish

Vegetable oil

Grate the potato and onion on the large holes of your grater into a medium bowl. Drain and squeeze out the liquid. Add the egg, salt, pepper and flour to the potato mixture. Stir together the ingredients until well blended. 

In a large pan, heat 1/4" of vegetable oil over medium-high heat. The oil needs to be just right or the potatoes won't cook enough or evenly, so be sure you let the oil heat up for a couple of minutes before adding the potatoes. 

Drop 1/4 cup of the potato mixture into the pan and flatten with a spatula so the pancake is 1/2" thick. Cook until golden brown and flip once. This just takes a couple of minutes on each side, depending on your stove. Season with salt.

Dad's Garlic Sea Scallops

My dad cooks daily and is an excellent unofficial chef with a huge stack of recipes in his arsenal. From his collection of shellfish recipes comes this simple and delicious scallop dish. I used fresh/frozen Pacific Ocean sea scallops. Yum. So sweet. And did you know the pink ones are female? Yep. This dish is garlicky with 2 cloves of garlic and you could add more. The parsley used was homegrown, which makes every recipe a little better.

6 large sea scallops

2 tablespoons Italian parsley, chopped

2 garlic cloves, minced
4 tablespoons butter
Kosher salt and pepper to taste

Rinse and dry the scallops.

Melt half the butter in a sauté pan and sauté the scallops over medium to medium-high heat, turning once, until tender (do not overcook). Approximately 2-3 minutes on each side. Season to taste and set aside.

Pour out the butter and wipe the pan clean. Add the remaining butter and sauté the garlic and parsley. Return the scallops to the pan and mix with the garlic and parsley. Serve immediately. You could also pour the butter mixture over the scallops as seen in the photo above. Season with salt and pepper. Lemon also goes well with scallops but I don't always use it.

Cook’s Note: The scallops can be served on a bed of sautéed julienned vegetables (e.g. zucchini, squash, cabbage, carrots).

Garlic Lovers Tzatziki

Following my experience with some excellent tzatziki at a local food truck recently, I was craving a thicker and creamier version and mixed this up today. I'll continue to play around with the amounts of sour cream and yogurt in future recipes. This recipe uses low-fat sour cream and yogurt instead of yogurt only. Next time I make it I'll add more sour cream and reduce the amount of yogurt.  You can find my recipe for another version of tzatziki here. 

Good news--you don't need to peel or seed the cucumber! 

1 1/4 cups cucumber, grated and drained (1 medium cucumber)

1 cup non-fat plain yogurt
1/2 cup reduced-fat sour cream

6 garlic cloves, minced
2 tablespoons fresh dill, minced
1/2 teaspoon Kosher salt

Grate the cucumber and let it drain in a strainer. Squeeze the water out or the tzatziki will be too watery. Mix up all the ingredients and let it sit in the fridge for a couple of hours before serving. Serve with toasted pita bread triangles and bite-sized veggies. Tzatziki also goes well with crackers and gyros sandwiches.

lizzycooks Guacamole with Fresh Lime Juice

Guacamole is a creamy Mexican dip made with avocados. The avocados need to be the perfect ripeness for the best results--not too firm and not too soft. Fresh lime juice really wakes up this tasty version of the dip that is made to go with tortilla chips.

                                            

      

4 medium avocados, peeled and seeded    

1/4 cup onion, chopped
3 tbsp cilantro, chopped

Juice of half a lime

1/4 tsp garlic powder    

      

1 tsp Kosher salt  

1/2 tsp red pepper flakes

Frank's Hot Sauce-10 shakes

                                

Mash the avocados in a medium bowl with a fork. Add the remaining ingredients, stir, and chill for at least an hour. Garnish with red pepper flakes.

Pour some margaritas and grab the tortilla chips--you're all set!

lizzycooks Chili

This is my standard go-to chili recipe and it makes a beautiful hearty chili. It is perfect for fall or when it is hailing in April. I added a new ingredient this time, medium-hot chili powder from Penzey's (a favorite company) in addition to regular chili powder. This chili isn't really spicy, so add more heat if you like. This recipe makes enough for 4-6 servings, depending on your hunger meter.

3 tablespoons olive oil
1 green bell pepper, medium diced
1/2 large yellow onion, chopped 

8 cloves garlic, minced
1 lb ground beef, 85/15
1 tsp sugar
1 tbsp + 1 tsp chili powder

1 tsp medium-hot chili powder

1 tsp cumin
2 tsp Kosher salt
1/4 tsp pepper
1 14 oz can black beans
1 14 oz can red kidney beans
1 14 oz can crushed tomatoes
1-2 cups water

In a 4 quart saucepan or large pot over medium heat, saute the bell pepper and onion in oil until the onions are translucent. Add the garlic and cook for just a few more minutes, watching the pan closely so you don't end up with burnt garlic. Push the bell pepper, onion, and garlic to the side of the pot and put the ground beef in the center of the pan. Stir and cook until there is no pink left in the beef. Add the sugar, chili powders, cumin, salt, and pepper to the pan. Stir in and cook for a couple of minutes. Stir in the beans, tomatoes, and water. Simmer chili for 1-2 hours over low heat, occasionally checking and stirring.

Serve chili and add your favorite toppings. I like to use cilantro, raw onion, a dash of apple cider vinegar, low-fat sour cream, and shredded cheddar cheese. This chili freezes well.

Pecan Candy

Oh, this pecan candy is so good. Sometimes called glazed or candied pecans, I looked at a few different recipes and came up with this one. The deep nutty flavor of the pecans along with the sweet and slightly salty taste is wonderful. Wrap some pecan candy in parchment paper, put it in a decorative tin, and you've got a delicious homemade gift. 

4 tablespoons butter

1/2 cup brown sugar
1 teaspoon vanilla

dash Kosher salt

1 cup whole roasted pecans

Melt butter in a skillet over medium heat. Stir in the brown sugar, vanilla, and salt. Add pecans and turn heat to medium-high. Gently boil the mixture for 3 minutes, stirring often and making sure not to let it burn. 

Pour the hot mixture onto a baking sheet covered with parchment paper. Bake the pecans at 350 for 15 minutes and let them cool on the pan. After cooling, break the candy into smaller pieces.
 

lizzycooks Blog Thoughts & Statistics--2022 Update

I started this blog/recipe website 12 years ago and set it up primarily as a place to hold my favorite and most often made recipes. There are also recipes here from people that hold a special place in my heart. 

The blog is a creative outlet for me and there are now 207 posts. I haven't felt like cooking much during the pandemic but am starting to more and more, and have also been posting more recipes lately. I decided to remove ads from the blog over a year ago because they were more trouble than worth. You can subscribe to the blog if you'd like to receive an email each time there's a new post.

I took a look at some of the statistics generated by blogger for lizzycooks and learned the following about my viewers. The United States makes up 58% of total viewers, Russia is in second at 5%, followed by France, Romania, Canada, United Kingdom, Poland, and Ukraine. About 19% of viewers are from the "other" category...not sure what that's about. Don't worry, I can't see specifically who is looking at my blog! Just browsers and traffic sources and things like that.

Enjoy your food and keep on cooking!

Black Bean, Corn, & Avocado Salad with Garlic Vinaigrette

I've been trying to satisfy a craving for a salad with avocado, corn, and cilantro, and came up with this today. This salad tastes really fresh, has crunch from the corn, smoothness from the avocado, sweetness from the onion, the beans are really good for you, and everything is surrounded by an earthy flavored garlic vinaigrette. This salad is easy to make and could be lunch, dinner, or a zesty side dish to go with grilled fish or chicken. 

Salad:

1 can sweet corn, drained

1 can black beans, rinsed and drained

2 medium avocados, cubed

1/2 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced
2 tablespoons cilantro, chopped fine
1 teaspoon Kosher salt

Garlic Vinaigrette:

1/4 cup extra virgin olive oil

1/8+ cup red wine vinegar

1 clove garlic, minced

1/2 teaspoon Kosher salt 

Pepper to taste

With a wooden spoon in a large bowl, gently mix together all of the salad ingredients. Whisk together the vinaigrette ingredients. Stir vinaigrette into the salad. Cover and put in the fridge for an hour or two before serving so the flavors can marry. Makes 4-5 cups. Eat it fast--first day best!

Red Wine & Rosemary Pot Roast

My Midwest roots tell me this is how your house is supposed to smell on a Sunday afternoon. The gravy makes the dish. Leftovers are yummy if you have any, but this dish is best as soon as it's out of the oven.

2 tablespoons olive oil

10 cloves garlic, minced

3 lb boneless chuck roast

1/2 cup water

2 cups dry red wine

1/2 teaspoon course grind black tellicherry pepper

1.5 teaspoons Kosher salt

3 tablespoons fresh rosemary, finely chopped

3 carrots, cut into 1-2" slices
3 small Yukon gold potatoes, cut into 6 pieces
1 medium yellow onion, chopped rough

2 tablespoons cornstarch

Heat a Dutch oven over medium heat and then add the oil. Add the garlic and cook briefly, then push to the sides. Add the beef and brown on both sides. This will take 6-7 minutes per side. Pour the water and wine over the meat then sprinkle the pepper, salt, and rosemary over the top. Bring to a boil, then reduce the heat to low and simmer. Now you can either cover and simmer for 90 minutes on the stovetop, OR cover and bake in a preheated 325 oven for 90 minutes before you add the vegetables.

After the first 90 minutes, add the carrots, potatoes, and onion to the Dutch oven. Cover again and simmer an additional 90 minutes until vegetables are tender.

Remove the meat and vegetables to a serving platter with a slotted spoon. Pour remaining juices into a large, glass measuring cup and skim the excess fat. Add water if you don't have 2 cups of juice. Add the 2 cups back to the Dutch oven. Whisk the cornstarch with 1/4 cup of cold water in a small bowl and add it to the juices. Bring to a boil for 1 minute, stirring constantly to thicken.

Drizzle the gravy over the meat and veggies. Serve the rest of the gravy on the side in a proper gravy boat. hahaha

lizzycooks Sloppy Joes

Certain days require a good sloppy joe. Simple comfort food and memories of eating these as a kid. These sloppy joes have a sweet and deep tangy taste--almost bbq-y. Really delicious. 

1 lb lean ground beef

1/2 cup finely chopped red onion

2 large garlic cloves, diced

3/4 cup ketchup
1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon Worcestershire

Few dashes of Tabasco

Kosher salt and black pepper to taste

Brown the ground beef, onion, and garlic in a medium pan over medium heat. Drain. Add the remaining ingredients to the ground beef mixture and stir well. Cook on low for 30 minutes. Serve hot on brioche buns, with a side of cole slaw and chips. Makes 4 large sandwiches.

Guacamole Boris Karloff

Scary good. Even without garlic.

Buffalo-Style Chicken Meatballs

With just seven ingredients you can whip these spicy and crunchy little appetizers up in about 30 minutes. You can adjust the heat if you need to, but if you do use the full 1/2 cup of hot sauce called for in this recipe it will definitely make you sweat and your nose run. They are delicious and low in fat. Makes 3 dozen.

1 lb. ground chicken breast

5 green onions, diced

2 large stalks celery, diced

1 egg

1/3-1/2 cup flour

1/2 cup hot sauce (I used Tabasco)

1/2 teaspoon Kosher salt

Preheat the oven to 400.

Throw it all in a bowl and mix it up really well. Roll the meatballs into a 2" size and put them 2" apart on a baking sheet covered with parchment paper or a silicone baking mat. Bake for 25 minutes and serve with celery and blue cheese dressing.

Modified from a recipe at:  theholdernessfamily.com

Roasted Garlic and Goat Cheese Galette

This appetizer or main event is fancy enough for a party, really rich, tart, and fun to create. Here is my recipe for roasted garlic to use in the galette recipe. It’s difficult to describe just how good garlic smells when roasting in your oven... 

1 large head of garlic

1 sheet frozen puff pastry, defrosted and unrolled
1/3 cup olive oil (give or take)
5 ounces plain goat cheese, softened
1 teaspoon chopped fresh rosemary
Kosher salt and black pepper to taste (⅛-¼ teaspoon) 

Raspberry balsamic or balsamic glaze

Preheat oven to 400. Roast the garlic and set aside to cool down.

Roll out puff pastry dough to about 1/8” thick and cut into a 12” round. Put on a round sheet pan covered with a baking mat, lightly crimp the edges of the dough, and put in the freezer for 20 minutes.

Squeeze the garlic out of each clove into a bowl. Add the olive oil and stir to blend. Add the goat cheese, rosemary, salt, and pepper and stir until smooth.

Remove the crust from the freezer and spread the bottom with the goat cheese mixture, leaving a 1” border. Fold the border over the edge to close dough into a half moon shape. 

Bake until the crust is light golden and puffy, about 25 minutes. 

Remove from oven and put on a plate. Drizzle raspberry balsamic glaze over the top and cut into small pieces after letting it cool for a few minutes.