Recipes

This recipe will knock your socks off! Meaty pork chops brine for 6 hours in porter, molasses, brown sugar, and kosher salt, then get rubbed with fresh garlic and sage!

Beer Brined Pork Chops

• 8 bone-in Pork Loin Chops (T-bone chops)
• 1 cup hot water
• 2 cups Deschutes Black Butte porter beer
• ¼ cup kosher salt
• 3 tablespoons brown sugar
• 3 tablespoons molasses

• 7 garlic cloves, peeled
• 2 teaspoons black pepper
• 1 ½ teaspoons table salt
• 2 teaspoons oil
• 5 teaspoons dried sage

1. In a glass bowl, combine the hot water, kosher salt, and brown sugar. Stir, and then microwave on high for 2 minutes to dissolve the sugar and salt. In a large bowl, combine the beer and molasses. Add the dissolved sugar and salt solution. Submerge the pork chops in the brine. Place in refrigerator for 6 hours, stirring occasionally.
2. Line a cookie sheet with plastic wrap, then two layers of paper towels. Remove pork chops from brine and arrange on the towel lined cookie sheet in a single layer. Blot the pork chops dry with several paper towels.
3. In a mini food processor, combine the garlic cloves, oil, sage, salt and pepper. Process until garlic is finely minced. Apply 1/4 teaspoon of this rub to each side of the pork chops. Press in well.
4. Preheat grill to medium-high. Place chops on grate, and close the lid. Turn heat down to medium. Cook for 4 to 5 minutes. Turn over, and cook for 3 to 4 more minutes. Do not overcook, or meat will become tough.

In this episode, I show how to make my own version of pasta salad with a warm parmesan cheese, garlic, and sun-dried tomato sauce.

Sun-dried Tomato Penne Pasta Salad

• 1 pound penne pasta
• 3 quarts water, with 1 teaspoon salt
• 4 large garlic cloves, minced
• 1 cup mayonnaise
• 1 cup julienned sun-dried tomatoes, oil-packed variety, lightly drained
• ¾ cup parmesan cheese
• Salt and pepper, to taste

1. Bring 3 quarts of water to a boil, and add 1 teaspoon salt.
2. Add pasta, and stir well. Bring to a boil, and cook for as long as the package states. Stir several times while pasta cooks.
3. In a large bowl, combine the mayonnaise and minced garlic.
4. When pasta is done, pour into a large strainer. Do not rinse. Shake excess water off, and pour the hot pasta into the large bowl containing the mayo and garlic. Stir very well.
5. Add the sun-dried tomatoes and the parmesan cheese. Stir well. Add salt and pepper to taste.

Makes 8 servings.

This smoothie tastes great!!! I combine a few simple ingredients, including two fruits and a veggie, to create a perfect health drink!

Banana Berry Greek Yogurt Smoothie

• 4 ripe bananas
• 2 cups frozen blueberries
• 4 cups fresh baby spinach
• 2 cups nonfat Greek Yogurt (honey or vanilla flavor)
• 1 cup lowfat milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 16 ounces silken tofu

1. Place all ingredients in a large container.
2. Using an immersion blender, puree all ingredients together until smooth.

Makes six smoothies.

So DELICIOUS!! Brownies, marshmallows, Hershey’s chocolate, graham crackers, and chocolate frosting unite to create a sinfully sweet and tasty dessert!! No campfire needed!

S’more Brownie Cups

• 1 batch of Triple Chocolate Decadence Brownies, or a high quality boxed brownie mix, baked
• 1 tub marshmallow cream
• 1 tub milk chocolate frosting
• 3 Hershey’s Milk Chocolate bars
• 1 ½ cups mini marshmallows
• 8 graham crackers, broken into 1 inch pieces
• 8 clear plastic cups, 9-ounce capacity

1. Bake brownies according to package directions, and let cool. Break brownies up into chunks, about 1 inch in size.
2. Place the 8 cups on the counter. In each of the plastic cups, layer the ingredients in the following order:

Order of Assembly

• Brownie Chunks (about 3 tablespoons in the bottom of each cup)
• 1 tablespoon marshmallow cream
• Hershey bar broken into pieces (about 2 chunks per cup)
• Brownie Chunks (about ¼ cup per plastic cup)
• 2 tablespoons chocolate frosting (spread around to cover brownie chunks)
• 6 to 8 mini marshmallows per cup
• 4 graham cracker pieces
• Hershey bar pieces (arrange with logo facing up)

Serve with a spoon.

Watch me prepare a client favorite recipe, Flank Steak Roll-Ups with Spinach & Bacon!! It’s perfect for grilling on the 4th of July! Follow that with a quick fizzy Strawberry Cooler, for a family-friendly BBQ!

Flank Steak Roll-Ups with Spinach and Bacon

• 1 ½ pound Flank Steak, trimmed of fat and pounded ½ inch thick
• 1 teaspoon Montreal Steak Seasoning
• 8 bacon slices
• 1 ½ 10 ounce boxes frozen Spinach, thaw and squeeze liquid out
• 1 teaspoon garlic cloves, minced
• 1 tablespoon fresh lemon juice
• ¼ teaspoon Kosher salt
• 1 teaspoon thyme, dried
• 12 skewers, 8 inches long, soaked in water for 30 minutes.

1. Fry bacon slices in a pan using medium heat for 6 to 8 minutes….just until cooked and soft. Do not cook until crispy for this recipe.
2. Trim flank steak, and pound to ½ inch thick with a meat mallet. Sprinkle generously with the Montreal Steak Seasoning.
3. In a large bowl, place the thawed, squeezed spinach. Add the garlic, lemon juice, some Kosher salt, and the thyme.
4. Arrange the bacon slices on top of the flank steak, covering the ¾’s of the flank steak that’s closest to you. This will leave about two inches of flank steak uncovered. Using your hands, arrange the spinach mixture over the bacon in an even layer. Press it flat.
5. Using both hands, begin at the end closest to you, and roll the flank steak tightly, until you have one large roll. Insert three skewers, 3 inches apart, to hold the roll together.
6. Using a very sharp chef’s knife, slice the roll into 1 inch pieces. It’s easiest to slice off only one or two at a time. Lay the pinwheel flat on your cutting board, and insert a skewer through it. This will prevent them from falling apart on the grill, and it will make them easier to flip over.
7. Preheat grill to medium-high. Scrape grill and spray with non-stick spray that is designed for grills (non-flammable). Grill for 4 minutes, then flip over and cook for 3 to 4 more minutes.

Creamy Strawberry Cooler

• 1 pound strawberries, washed and trimmed
• 1 cup vanilla ice cream, lowfat
• 1 cup club soda, chilled
• 2 fresh strawberries, greens attached, for garnish
• 2 tall glasses and straws

1. Place one pound strawberries, ice cream, and club soda in a blender. Blend on high for one minute.
2. Pour into tall drinking glasses. Make one cut in the garnish strawberries, running the long way, so they can sit on the edge of the glasses.

I know you’re going to love this party-perfect appetizer!! Make it ahead of time and take “ready to bake” to any party! All you need is baguette, cream cheese, pesto, salami, sun-dried tomatoes, and Parmesan Cheese.

Genoa Bread

• Baguette
• Soft Cream Cheese
• Pesto
• Quality Salami, thinly sliced, casing removed
• Sun-Dried Tomatoes, oil-packed, thinly sliced
• Parmesan Cheese

1. Slice bread into ½ inch thick slices. Using a butter knife or silicone spatula, spread a thin layer of soft cream cheese on top of each slice of bread (about 1 ½ teaspoons cream cheese on each slice of bread).
2. Place about ¾ teaspoon pesto on top of the cream cheese. Spread it evenly, using the back of a spoon.
3. Thinly slice the salami with as sharp knife, and remove the casing. Slice into half-moon shapes. Arrange on top of the bread.
4. Drain the sun-dried tomatoes, and place on top of the salami.
5. Sprinkle with parmesan cheese.
6. Place on a foil-lined baking sheet.
7. Bake in a 400 degree oven for 7 to 8 minutes.

A brownie recipe for true chocolate lovers!!! Three kinds of top quality chocolate is key and my favorite brand is Chocolate Decadence, from Eugene, Oregon.

Triple Chocolate Decadence Brownies

• 2 sticks butter (1 cup), cut into pieces, room temperature
• 8 oz. Chocolate Decadence dark chocolate (62%), coarsely chopped
• 4 eggs
• 1 cup sugar
• 1 cup firmly packed dark brown sugar
• 2 tsp. vanilla extract
• ¾ teaspoon table salt
• 2 teaspoons espresso powder
• 1 cup flour
• ½ cup Chocolate Decadence Milk Chocolate (chips, buttons, or bars chopped up)
• ½ cup Chocolate Decadence 62% Dark Chocolate (semi-sweet)
• ½ cup Chocolate Decadence 72% Dark (bitter sweet)

1. Heat oven to 350°. Line a 13X9 metal pan with parchment paper (its handy to allow a few inches the parchment paper to come up the sides of the pan). Spray parchment with non-stick spray. Set pan aside.
2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1″. Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium sized metal bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.
3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, espresso powder, and salt; whisk to combine. Stir in chocolate mixture; fold in flour.
4. Stir in the three kinds of chocolate chips.
5. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 35 minutes. Let cool on a rack for two hours. Cut and serve.

Watch me make a client favorite recipe….it’s healthy and SO tasty! Would you guess, the two secret ingredients are chocolate and refried beans?

Four Bean Turkey Chili with Chocolate

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 large jalapeno, seeded and chopped
• 4 large garlic cloves, minced
• 1 tablespoon olive oil
• 1 cup white wine
• 1 pound ground turkey
• 1 ½ teaspoons beef broth concentrate (I recommend “Better than Bouillon”)
• 1 tablespoon cumin
• 2 tablespoons chili powder
• 1 32-ounce can crushed tomatoes
• 1 15-ounce can black beans, lightly drained
• 1 15-ounce can light red kidney beans, lightly drained
• 1 15-ounce can dark red kidney beans, lightly drained
• 1 15-ounce can refried beans
• 1 ounce dark chocolate
• ½ cup sour cream, for garnish
• 1/3 cup sharp cheddar cheese, for garnish

1. In a stock pot add onions, jalapenos, and bell pepper. Add the olive oil and sauté for a few minutes. Add the wine, and cover. Cook about 10 minutes, or until the bell peppers are nearly cooked through.
2. Add the ground turkey, and break up the turkey with your spatula. Cook until browned.
3. Add concentrated beef broth (do not dilute), tomatoes, black beans, light red kidney beans, and dark red kidney beans. Stir well. Add chili powder, cumin, and chocolate. Mash refried beans well to break up any solid chunks before adding to the pot. The refried beans will help thicken chili.
4. Simmer for 30 minutes, and stir every 5 minutes. Be sure to scrape the bottom of the pan each time.
5. Garnish with sour cream and cheddar cheese.

Yummy!!! Watch me prepare this ultra creamy Macaroni and Cheese recipe, using a few simple ingredients. It’s a comfort food classic that kids and families adore!

Tillamook Mac & Cheese

• 6 quarts water
• 1 tablespoon salt
• 2 pounds elbow macaroni
• 1 cup butter, melted
• 4 cups Tillamook Extra Sharp Special Reserve Cheddar Cheese
• 2 cups Velveeta Cheese, cubed
• 4 cups half and half, hot
• 1 teaspoon Johnny’s seasoned salt

1. It’s best to have the ingredients prepared before boiling the macaroni. Grate the cheese, heat the half and half, and melt the butter.
2. Bring 6 quarts of water to a boil. Add 1 tablespoon salt, and then add the macaroni noodles. Boil according to package directions. Pour the boiled pasta into a large strainer. Shake off excess water, and then return the noodles to the pot. Add the melted butter and stir well. Add the cubed Velveeta and stir well. Add the shredded cheddar and stir again.
3. Return to the stovetop and turn heat to medium-low. Add the hot half & half and seasoned salt. Stir just until cheese is melted.

Crunchy, quick, and delicious!! This recipe will knock your socks off! Watch Chef Becky prepare onion rings and dill pickles in batter made with Ninkasi beer!

Beer Battered Onion Rings

• ½ cup all propose flour
• ¼ cup cornstarch
• ¼ cup instant mashed potato flakes
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon kosher salt
• 1 cup cold beer **(Nikasi Pravada Pilsner ) ** you may substitute cold club soda
• 2 cups Panko breadcrumbs
• 2 large yellow onions (also try baby dill pickles, I dare you!)
• 3 cups canola oil

Sauce

• ½ cup ketchup
• ¼ cup ranch dressing

1. Peel and slice onions to ½ inch thick
2. In a medium bowl, combine the flour, cornstarch, potato flakes, cayenne pepper and kosher salt. Whisk in the beer and stir until smooth.
3. Place panko in a shallow bowl.
4. Make sauce by combining the ketchup and ranch in a small bowl. Set aside.
5. Heat the canola oil in a frying pan with high sides to 375 degrees. Line a cookie sheet with paper towels.
6. Place 4 onion rings into the bowl of batter and toss to coat them.
7. Remove onion rings from batter and place into a pan of panko breadcrumbs. Turn to coat completely.
8. Carefully place onion rings in the hot oil. Fry until golden brown, about 2 to 3 minutes. The procedure is the same for the dill pickles!