Social Links Widget

Click here to edit the Social Media Links settings. This text will not be visible on the front end.

Favorite Recipes • August 15, 2021

Vietnamese Noodle Salad with Pork

by Denise Hallerbach

What You’ll Need:

For the Pork:

  • 1 lb. pork tenderloin
  •  3 T. sugar
  •  1 T. fish sauce
  •  3 T. sesame oil, divided
  •  1 T. soy sauce
  •  2 tsp. ground black pepper
  •  1 tsp. kosher salt
  •  1 large clove garlic, minced

For the Sauce:

  • 1-1/2 c. water
  •  1/4 c. rice vinegar
  •  1-1/2 T. fish sauce
  •  3 T. sugar
  •  1 medium garlic clove, minced
  •  1/2 tsp. kosher salt
  •  1 pinch crushed red pepper

For the Noodle Salad:

  • 12 oz. thin white rice noodles (use very thin vermicelli)
  •  4 to 6 c. sliced romaine or iceberg lettuce
  •  1 to 2 large carrots, julienned
  •  half of a large English cucumber, sliced into thin rounds
  •  1 c. bean sprouts
  •  1 bunch fresh cilantro (coarsely chop or tear, if desired)
  •  1 bunch fresh mint (coarsely chop or tear, if desired)
  •  fresh lime wedges

What You’ll Do:

  1. for the pork: Place pork tenderloin in freezer to chill for 30 minutes. Remove from freezer and cut crosswise into very thin slices, about 1/8″ thick. Then cut each slice in half lengthwise. Place pork pieces in a wide shallow bowl or large zip-top baggie.
  2. In a small bowl, stir together sugar, fish sauce, 1 tablespoon of the sesame oil, soy sauce, black pepper, salt, and garlic. Pour mixture over pork pieces and fold several times to ensure the marinade is thoroughly mixed in with the pork. Cover bowl and place in refrigerator to marinate for 1 hour. Meanwhile, prepare the sauce and noodles.
  3. for the sauce: In a small saucepan over medium to medium-high heat, stir together all sauce ingredients. Once sugar and salt have dissolved, remove from heat to cool to room temperature.
  4. for the noodle salad: Bring a large saucepan of water to a boil. Add rice noodles, stir, and turn off heat. Let noodles soften according to the package directions, then drain and rinse in cold water in a colander. Shake very well to remove water and leave sit in colander at room temperature.
  5. Divide noodles amongst four low wide bowls or plates. Top each with lettuce, carrots, cucumber, bean sprouts, cilantro, mint, and lime.
  6. Remove pork from refrigerator. Heat a large cast iron skillet over medium-high to high heat. When hot, add remaining 2 tablespoons of the sesame oil and swirl around the bottom of the skillet. When oil is shimmering, carefully add pork. Separate pork pieces to cover bottom of skillet. Let pork sit without stirring for about 1 minute, to caramelize. Fold and repeat until pork is cooked through, about 5 minutes. Total cook time will depend on how thin the pork is cut, etc.
  7. Divide hot pork amongst each of the four bowls. Serve with sauce to pour over individual bowl.

** This delightful recipe is credited to AFarmGirlsDabbles.com!  Check out the website for more details and tips!

Related Articles
Favorite Recipes Apple Cider Pork Tenderloin Mustard Marinade What You’ll Need: For the marinade: 2 Tbsp Dijon mustard ¼ cup apple cider 2 tsp mild olive oil ½ tsp salt ¼ tsp ground black pepper 2 tsp dried thyme 2 Tbsp apricot preserves For the pork: 1 pork tenderloin (1 – 1 ½ pounds) 1 ½ Tbsp mild olive oil For the pan sauce: ¼ cup minced yellow onion (you need about ⅓ of a small onion for that) ½ cup apple cider ½ tsp dried thyme […]
Favorite Recipes Crab Cakes with Chipotle Sauce What You’ll Need: Crab Cakes: 1 large egg 1/3 c mayonnaise 1/2 cup finely diced red bell pepper (about 1 small bell pepper) 2 Tbsp chopped fresh chives 2 Tbsp chopped fresh parsley 1 tsp grated lemon zest plus 2 tablespoons fresh lemon juice 2 tsp Dijon mustard 2 tsp seafood seasoning, such as Old Bay […]
Favorite Recipes Jalapeño Poppers What You’ll Need jalapeño peppers (10-12) ~ 6 oz cream cheese (room temperature) ~ 1 cup cheddar cheese, finely grated and loosely packed (I like using white cheddar) ~ 1/2 cup feta cheese, crumbled 1 clove garlic, minced 1/8 cup chives, finely chopped Salt/Pepper Panko bread crumbs Cooked bacon bits (optional) What You’ll Do Combine […]
Favorite Recipes • November 20, 2020

Swedish Green Mashed Potatoes

by Denise Hallerbach

What You’ll Need:

  • 6 large russet potatoes
  • 1 c. sour cream
  • 1/4 lb. soft butter
  • 1 tsp salt, or to taste
  • 1 tsp pepper, or to taste
  • 1 tsp sugar, or to taste
  • 1 Tbsp dry dill
  • 1 pkg. frozen, chopped spinach
  • 4 green onions, chopped

What You’ll Do:

  1. Peel and cut the potatoes into 1 to 1.5 inch pieces, boil in salted water until soft, and drain.
  2. Combine sour cream, butter and all dry ingredients and add to potatoes with hand mixer or potato masher until light and fluffy.
  3. Add green onions and spinach to sour cream mixture.
  4. Fill in well-greased casserole dish and let sit to come to room temperature.
  5. Bake at 350º F for 30 minutes or until piping hot!

*Can be made ahead and refrigerated overnight or frozen.  Remember to bring to room temperature before baking.

Related Articles
Favorite Recipes Chicken Enchiladas in Sour Cream & Verde Sauce w/ Asparagus Chicken Enchiladas in Sour Cream Verde Sauce w/ Asparagus What You Need: ~3 lb boneless, skinless chicken thighs salt 2-3 lb asparagus, cut into bite-size pieces 1/3 cup yellow or white onion, chopped 1 Tbsp. olive oil 2.5 oz can black olives, chopped 3-4 cups Monterey Jack cheese, shredded 1/2 cup butter 1/2 cup flour […]
Favorite Recipes Southern Peach Cobbler SOUTHERN PEACH COBBLER What You’ll Need 9 fresh peaches (peeled, pitted and sliced in thin wedges) 1/4 c white sugar 1/4 c brown sugar 1/4 tsp ground cinnamon 1/8 tsp ground nutmeg 1 tsp fresh lemon juice 2 tsp corn starch 1 c all-purpose flour 1/8 c white sugar 1/8 c brown sugar 1 tsp […]
Favorite Recipes Coconut-Miso Salmon Curry This amazing recipe comes from Cooking.NYTimes.com, yields 6 servings and takes about 25 minutes to prepare. What you need: 3 Tbsp safflower or canola oil 1 med red onion, halved and sliced 1/2-inch thick (about 2 cups) 2 fresh ginger, minced (about 2 tablespoons) 3 garlic cloves, thinly sliced Kosher salt and black pepper ¼ cup white miso ½ cup […]
Favorite Recipes • September 12, 2020

Gordon Ramsey’s Meatballs in Fragrant Coconut Broth

by Denise Hallerbach

What You’ll Need:

For the Meatballs

  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and finely sliced
  • Olive oil, for frying
  • 1 tsp dried chilli flakes
  • 500 g (about 1 lb) ground beef
  • 75 g fresh breadcrumbs
  • 3–4 tbsp milk
  • Sea salt and freshly ground black pepper

For the Sauce

  • 2 tsp coriander seeds
  • 4 cardamom pods, lightly crushed
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 1–2 tsp dried chili flakes, to taste
  • 2 lemongrass stalks, trimmed, bashed and cut into batons
  • 2 in piece of fresh root ginger, peeled and sliced
  • 400 ml chicken stock
  • 1 x 400 ml tin coconut milk
  • Zest and juice of 1 lime

On the Side

  • Jasmine rice cooked according to directions.

What You’ll Do:

  1.  First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly colored, adding the chili flakes after a minute or two.
  2.  Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well.
  3.  With wet hands, shape the mince mixture into balls about the size of a golf ball. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.
  4.  Brown the meatballs in a cleaned oiled pan for 4–5 minutes, turning frequently until nicely coloured on all sides.
  5.  Add the coriander seeds, cardamom, turmeric, cinnamon, chili flakes, lemongrass and ginger. Heat through, stirring, until aromatic, then add the stock and coconut milk and bring to a gentle simmer. Taste and adjust the seasoning as necessary.
  6.  Simmer for 8–12 minutes until the sauce is flavorful and thickened and the meatballs are cooked through.
  7.  Add the lime zest and juice and serve hot with a side of Jasmine rice.

This amazing recipe is perfectly paired with InterCoastal Vineyard’s incredible new 2019 Pinot Grigio, just released a few weeks ago.  This new exciting wine is like no other Pinot Grigio I have ever tasted.  Its subtle hint of citrus pops with every sip and compliments this meal so beautifully.  This Pinot Grigio is not yet on InterCoastal’s website, but if you would like to order a few bottles (believe me, you will want AT LEAST a few) contact Rachele Spaletta (my fabulous sis) — rachele@intercoastalwine.com.

Related Articles
Favorite Recipes Apple Cider Pork Tenderloin Mustard Marinade What You’ll Need: For the marinade: 2 Tbsp Dijon mustard ¼ cup apple cider 2 tsp mild olive oil ½ tsp salt ¼ tsp ground black pepper 2 tsp dried thyme 2 Tbsp apricot preserves For the pork: 1 pork tenderloin (1 – 1 ½ pounds) 1 ½ Tbsp mild olive oil For the pan sauce: ¼ cup minced yellow onion (you need about ⅓ of a small onion for that) ½ cup apple cider ½ tsp dried thyme […]
Favorite Recipes Crab Cakes with Chipotle Sauce What You’ll Need: Crab Cakes: 1 large egg 1/3 c mayonnaise 1/2 cup finely diced red bell pepper (about 1 small bell pepper) 2 Tbsp chopped fresh chives 2 Tbsp chopped fresh parsley 1 tsp grated lemon zest plus 2 tablespoons fresh lemon juice 2 tsp Dijon mustard 2 tsp seafood seasoning, such as Old Bay […]
Favorite Recipes Jalapeño Poppers What You’ll Need jalapeño peppers (10-12) ~ 6 oz cream cheese (room temperature) ~ 1 cup cheddar cheese, finely grated and loosely packed (I like using white cheddar) ~ 1/2 cup feta cheese, crumbled 1 clove garlic, minced 1/8 cup chives, finely chopped Salt/Pepper Panko bread crumbs Cooked bacon bits (optional) What You’ll Do Combine […]
Favorite Recipes • August 18, 2020

Lemon-Basil Grilled Shrimp & Couscous

by Denise Hallerbach

What You Need:

  • 1-1/2 cups uncooked pearl (Israeli) Couscous or Near East Couscous (Roasted Garlic & Olive Oil flavor)
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoons Dijon mustard
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup minced fresh basil, divided
  • 1-2 tsp fresh thyme
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 2 teaspoons grated lemon zest
  • feta cheese
  • kalamata olives, sliced lengthwise
  • capers

What To Do:

  1. Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil and thyme. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing.
  2. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill shrimp, covered, over medium-high heat 2-3 minutes on each side or until shrimp turn pink.
  3. Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
  4. At the very end, mix in crumbled feta cheese and kalamata olives and capers to taste.
  5. Drizzle with extra olive oil and lemon juice if desired.
Related Articles
Favorite Recipes Apple Cider Pork Tenderloin Mustard Marinade What You’ll Need: For the marinade: 2 Tbsp Dijon mustard ¼ cup apple cider 2 tsp mild olive oil ½ tsp salt ¼ tsp ground black pepper 2 tsp dried thyme 2 Tbsp apricot preserves For the pork: 1 pork tenderloin (1 – 1 ½ pounds) 1 ½ Tbsp mild olive oil For the pan sauce: ¼ cup minced yellow onion (you need about ⅓ of a small onion for that) ½ cup apple cider ½ tsp dried thyme […]
Favorite Recipes Crab Cakes with Chipotle Sauce What You’ll Need: Crab Cakes: 1 large egg 1/3 c mayonnaise 1/2 cup finely diced red bell pepper (about 1 small bell pepper) 2 Tbsp chopped fresh chives 2 Tbsp chopped fresh parsley 1 tsp grated lemon zest plus 2 tablespoons fresh lemon juice 2 tsp Dijon mustard 2 tsp seafood seasoning, such as Old Bay […]
Favorite Recipes Jalapeño Poppers What You’ll Need jalapeño peppers (10-12) ~ 6 oz cream cheese (room temperature) ~ 1 cup cheddar cheese, finely grated and loosely packed (I like using white cheddar) ~ 1/2 cup feta cheese, crumbled 1 clove garlic, minced 1/8 cup chives, finely chopped Salt/Pepper Panko bread crumbs Cooked bacon bits (optional) What You’ll Do Combine […]
Favorite Recipes • February 17, 2020

Beef Sirloin Pasta Portobello

by Denise Hallerbach

What You Need:

  • 1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
  • 8 ounces uncooked linguine or angel hair pasta
  • 1 to 2 tablespoons olive oil
  • 2 large cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
  • 1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
  • 1/4 c. thinly sliced fresh basil thinly sliced fresh basil leaves
  • 1/3 c. freshly grated Romano cheese

What To Do:

  1. Cook pasta according to package directions; drain. Keep warm.
  2. Meanwhile trim fat from beef Top Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
  3. In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
  4. Place pasta on large deep platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.

**  Credit for this delicious recipe comes thanks to BeefItsWhatsForDinner.com.

Related Articles
Favorite Recipes Apple Cider Pork Tenderloin Mustard Marinade What You’ll Need: For the marinade: 2 Tbsp Dijon mustard ¼ cup apple cider 2 tsp mild olive oil ½ tsp salt ¼ tsp ground black pepper 2 tsp dried thyme 2 Tbsp apricot preserves For the pork: 1 pork tenderloin (1 – 1 ½ pounds) 1 ½ Tbsp mild olive oil For the pan sauce: ¼ cup minced yellow onion (you need about ⅓ of a small onion for that) ½ cup apple cider ½ tsp dried thyme […]
Favorite Recipes Crab Cakes with Chipotle Sauce What You’ll Need: Crab Cakes: 1 large egg 1/3 c mayonnaise 1/2 cup finely diced red bell pepper (about 1 small bell pepper) 2 Tbsp chopped fresh chives 2 Tbsp chopped fresh parsley 1 tsp grated lemon zest plus 2 tablespoons fresh lemon juice 2 tsp Dijon mustard 2 tsp seafood seasoning, such as Old Bay […]
Favorite Recipes Jalapeño Poppers What You’ll Need jalapeño peppers (10-12) ~ 6 oz cream cheese (room temperature) ~ 1 cup cheddar cheese, finely grated and loosely packed (I like using white cheddar) ~ 1/2 cup feta cheese, crumbled 1 clove garlic, minced 1/8 cup chives, finely chopped Salt/Pepper Panko bread crumbs Cooked bacon bits (optional) What You’ll Do Combine […]
Favorite Recipes • January 21, 2020

Coconut-Miso Salmon Curry

by Denise Hallerbach

This amazing recipe comes from Cooking.NYTimes.com, yields 6 servings and takes about 25 minutes to prepare.

What you need:

  • 3 Tbsp safflower or canola oil
  • 1 med red onion, halved and sliced 1/2-inch thick (about 2 cups)
  • 2 fresh ginger, minced (about 2 tablespoons)
  • 3 garlic cloves, thinly sliced
  • Kosher salt and black pepper
  • ¼ cup white miso
  • ½ cup unsweetened, full-fat canned coconut milk
  • 2 lb. salmon fillet, skin removed, cut into 2-inch pieces
  • 5 ounces baby spinach
  • 1.5-2 Tbsp fresh lime juice, plus lime wedges for serving
  • Steamed rice, such as jasmine or basmati, for serving
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeño pepper, finely chopped (optional)
  • Sriracha sauce to taste (optional)

What to do:

  1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
  2. Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
  3. Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.  Salt and pepper to taste, and serve with jalapeño peppers and offer Sriracha sauce.

**  Thank you Cooking.NYTimes.com for this awesome recipe and for the great photo!

Related Articles
Favorite Recipes Chicken Enchiladas in Sour Cream & Verde Sauce w/ Asparagus Chicken Enchiladas in Sour Cream Verde Sauce w/ Asparagus What You Need: ~3 lb boneless, skinless chicken thighs salt 2-3 lb asparagus, cut into bite-size pieces 1/3 cup yellow or white onion, chopped 1 Tbsp. olive oil 2.5 oz can black olives, chopped 3-4 cups Monterey Jack cheese, shredded 1/2 cup butter 1/2 cup flour […]
Favorite Recipes Southern Peach Cobbler SOUTHERN PEACH COBBLER What You’ll Need 9 fresh peaches (peeled, pitted and sliced in thin wedges) 1/4 c white sugar 1/4 c brown sugar 1/4 tsp ground cinnamon 1/8 tsp ground nutmeg 1 tsp fresh lemon juice 2 tsp corn starch 1 c all-purpose flour 1/8 c white sugar 1/8 c brown sugar 1 tsp […]
Favorite Recipes Swedish Green Mashed Potatoes What You’ll Need: 6 large russet potatoes 1 c. sour cream 1/4 lb. soft butter 1 tsp salt, or to taste 1 tsp pepper, or to taste 1 tsp sugar, or to taste 1 Tbsp dry dill 1 pkg. frozen, chopped spinach 4 green onions, chopped What You’ll Do: Peel and cut the potatoes into […]
Favorite Recipes • December 19, 2019

Cinnamon Bread Pudding with Caramel Sauce

by Denise Hallerbach

MY FAMILY’S FAVORITE CHRISTMAS MORNING TREAT!

What You’ll Need:

1 3/4 loaves (~24 oz) thick-sliced cinnamon bread (Smiths carries 14.1 oz loaves of Brioche Cinnamon Twist)
9 large eggs
1 quart half & half
2 Tbsp vanilla
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 tsp cinnamon
3/4 tsp salt
Your favorite prepared Caramel Sauce

What To Do:

  • Using all of the bread loaf EXCEPT the end pieces, cut slices into 1/2 inch squares
  • In a large mixing bowl, combine eggs, half & half and vanilla. Mix with spoon until well-combined.
  • Add brown sugar, granulated sugar, cinnamon and salt to liquid and combine well.
  • Add bread squares and mix well. Let sit for at least 10-20 min; Preheat oven to 350 degrees F while mixture is resting.
  • Smear butter or spray into bottom and sides of 9×13 baking dish.
  • Pour mixture into baking dish and place on middle rack of oven for 40-45 min. Cook until golden brown on top and set but slightly wobbly in the center.  Remove from oven and let cool for 15-20 min before serving.
  • Serve with warmed caramel sauce.

** Or prepare the night before!  Follow steps through pouring the mixture into the baking dish, cover with plastic wrap, and place in the refrigerator.  Follow baking directions in the morning (approximately 5 to 10 min) until golden brown on top and set but slightly wobbly in the center.  Remove from oven and let cool for 15-20 min before serving.  Serve with warmed caramel sauce.

Related Articles
Favorite Recipes Apple Cider Pork Tenderloin Mustard Marinade What You’ll Need: For the marinade: 2 Tbsp Dijon mustard ¼ cup apple cider 2 tsp mild olive oil ½ tsp salt ¼ tsp ground black pepper 2 tsp dried thyme 2 Tbsp apricot preserves For the pork: 1 pork tenderloin (1 – 1 ½ pounds) 1 ½ Tbsp mild olive oil For the pan sauce: ¼ cup minced yellow onion (you need about ⅓ of a small onion for that) ½ cup apple cider ½ tsp dried thyme […]
Favorite Recipes Crab Cakes with Chipotle Sauce What You’ll Need: Crab Cakes: 1 large egg 1/3 c mayonnaise 1/2 cup finely diced red bell pepper (about 1 small bell pepper) 2 Tbsp chopped fresh chives 2 Tbsp chopped fresh parsley 1 tsp grated lemon zest plus 2 tablespoons fresh lemon juice 2 tsp Dijon mustard 2 tsp seafood seasoning, such as Old Bay […]
Favorite Recipes Jalapeño Poppers What You’ll Need jalapeño peppers (10-12) ~ 6 oz cream cheese (room temperature) ~ 1 cup cheddar cheese, finely grated and loosely packed (I like using white cheddar) ~ 1/2 cup feta cheese, crumbled 1 clove garlic, minced 1/8 cup chives, finely chopped Salt/Pepper Panko bread crumbs Cooked bacon bits (optional) What You’ll Do Combine […]
Favorite Recipes • November 21, 2019

Salami, Pepperoncini, Cream Cheese Bites

by Denise Hallerbach

What You Need:

  • Your favorite thinly sliced salami
  • Whipped cream cheese
  • Pepperoncini Peppers or Wax Pepper (Bruno’s, if you can find them)
  • Toothpicks
  • Assorted olives, if desired

What To Do:

  • Working in batches about about a dozen, lay out salami slices, spread desired amount of cream cheese along the center, place a pepper in the middle, roll and poke a toothpick through the center.
  • Place in a decorative patter on a place and garnish with an assortment of olives.
Related Articles
Weekend Warrior Weekend Warrior: May 2024   Welcome to THE WEEKEND WARRIOR Do you suffer from FOMO?? You know… Fear of Missing Out? Stop the FOMO and start getting out for a bit of fun in Northern Nevada!! Tuck The Weekend Warrior in your back pocket and pull it out when you’re stumped about what to do!!  And don’t forget to reach out […]
Reno-Sparks Market Report April 2024 Market Report ** Data in the APRIL 2024 Market Report reflect market activity from MARCH 2024 compared to the previous month and year.  Information is gathered from the Sierra Nevada Realtors ® (RSAR) for the Greater Reno-Sparks region via the Northern Nevada Regional Multiple Listing Service (www.nnrmls.com).  For reports in other areas of Northern Nevada or specific neighborhoods, […]
Weekend Warrior Weekend Warrior: Apr 2024   Welcome to THE WEEKEND WARRIOR Though Winter doesn’t seem to be throwing in the towel, Spring is definitely in the air, and warmer temps will be here before you know it!  I am so excited to get outside, enjoy the fresh air, and enjoy the adventure in Northern Nevada. Did you miss last month’s Weekend Warrior? You […]
Favorite Recipes • October 31, 2019

Fresh Homemade Cranberry Sauce

by Denise Hallerbach

What You Need:

  • 1 c. sugar (or less if you don’t want it super sweet, start with 1/2 c. and add more from there)
  • 1 c. water
  • 1 (12-oz.) package fresh cranberries
  • 2 tsp. orange zest
  • Kosher salt

What To Do:

  • In a small saucepan over low heat, combine sugar and water until sugar dissolves.
  • Add cranberries and cook until they burst,  about 10 minutes.
  • Stir in orange zest and a pinch of salt.
  • Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.

That’s it!!  Super simple and extremely delicious!

***This amazing recipe is courtesy of Delish.com.

Related Articles
Favorite Recipes Chicken Enchiladas in Sour Cream & Verde Sauce w/ Asparagus Chicken Enchiladas in Sour Cream Verde Sauce w/ Asparagus What You Need: ~3 lb boneless, skinless chicken thighs salt 2-3 lb asparagus, cut into bite-size pieces 1/3 cup yellow or white onion, chopped 1 Tbsp. olive oil 2.5 oz can black olives, chopped 3-4 cups Monterey Jack cheese, shredded 1/2 cup butter 1/2 cup flour […]
Favorite Recipes Southern Peach Cobbler SOUTHERN PEACH COBBLER What You’ll Need 9 fresh peaches (peeled, pitted and sliced in thin wedges) 1/4 c white sugar 1/4 c brown sugar 1/4 tsp ground cinnamon 1/8 tsp ground nutmeg 1 tsp fresh lemon juice 2 tsp corn starch 1 c all-purpose flour 1/8 c white sugar 1/8 c brown sugar 1 tsp […]
Favorite Recipes Swedish Green Mashed Potatoes What You’ll Need: 6 large russet potatoes 1 c. sour cream 1/4 lb. soft butter 1 tsp salt, or to taste 1 tsp pepper, or to taste 1 tsp sugar, or to taste 1 Tbsp dry dill 1 pkg. frozen, chopped spinach 4 green onions, chopped What You’ll Do: Peel and cut the potatoes into […]
Favorite Recipes • October 10, 2019

Cornish Game Hens with Mushroom Gravy

by Denise Hallerbach

What You Need:

  • Ideally, an air fryer (minimum 5 qt. capacity)
  • 2 Cornish game hens, defrosted
  • 1 tsp fresh sage (chopped)
  • 1 tsp fresh rosemary (chopped)
  • 1 tsp fresh thyme (chopped)
  • Lawry’s seasoning salt
  • black pepper, freshly ground
  • juice from 1 large lemon
  • 4 oz. Baby Bella mushrooms, sliced
  • 4 cloves garlic, chopped
  • 2 c chicken broth (best to use 2 c water with 2 tsp Better Than Bouillon Concentrated Chicken Stock)
  • ~1 tsp Italian seasoning
  • Wondra (flour-based thickener)
  • salt & pepper to taste
  • white rice (cooked)

What To D0:

  • Rinse and pat dry the hens.  Rub with sage, rosemary and thyme, dust with Lawry’s seasoning salt, and a liberal amount of fresh ground pepper; Place side-by-side in air fryer.
  • Cook hens for 15 minutes at 400 degrees F.
  • Drizzle hens with juice from about 1/4 lemon and transfer drippings from the catch basket to a small-medium sauce pan.
  • Flip hens over to cook for additional 15 min.  During last 3 minutes of cooking, drizzle with juice from another 1/4 of the lemon.  Hens are finished cooking when skin is crispy and drippings are not pink (internal temp should ultimately reach 165 degrees F).
  • Remove hens from air fryer and cover with foil for about 5-10 minutes before cutting in half or quarters to serve.
  • FOR THE GRAVY (Can be prepped while hens are cooking):  Sauté sliced mushrooms in olive oil over medium heat for about 5 minutes; Add chopped garlic to mushrooms and sauté about 1-2 minutes more.
  • Transfer garlic and mushrooms to sauce pan with drippings from catch basket of air fryer; Add 2 cups of chicken broth, juice from the remaining 1/2 of the lemon and Italian seasoning; Whisk in Wondra a little at a time while at a rolling boil until desired gravy thickness is achieved; Season with salt and pepper (if needed) to taste.
  • Serve Cornish game hens with white rice and spoon gravy over it all.  Enjoy!
Related Articles
Favorite Recipes Chicken Enchiladas in Sour Cream & Verde Sauce w/ Asparagus Chicken Enchiladas in Sour Cream Verde Sauce w/ Asparagus What You Need: ~3 lb boneless, skinless chicken thighs salt 2-3 lb asparagus, cut into bite-size pieces 1/3 cup yellow or white onion, chopped 1 Tbsp. olive oil 2.5 oz can black olives, chopped 3-4 cups Monterey Jack cheese, shredded 1/2 cup butter 1/2 cup flour […]
Favorite Recipes Southern Peach Cobbler SOUTHERN PEACH COBBLER What You’ll Need 9 fresh peaches (peeled, pitted and sliced in thin wedges) 1/4 c white sugar 1/4 c brown sugar 1/4 tsp ground cinnamon 1/8 tsp ground nutmeg 1 tsp fresh lemon juice 2 tsp corn starch 1 c all-purpose flour 1/8 c white sugar 1/8 c brown sugar 1 tsp […]
Favorite Recipes Swedish Green Mashed Potatoes What You’ll Need: 6 large russet potatoes 1 c. sour cream 1/4 lb. soft butter 1 tsp salt, or to taste 1 tsp pepper, or to taste 1 tsp sugar, or to taste 1 Tbsp dry dill 1 pkg. frozen, chopped spinach 4 green onions, chopped What You’ll Do: Peel and cut the potatoes into […]
Home
Properties
About Me
Blog
Neighborhood News
eho-89x83.png
realtor_white-71x83.png

Terms Of Use | Privacy Policy | Accessibility Statement | Fair Housing Notice

© 2024 MoxiWorks

© Better Homes and Gardens Real Estate 2023 – 2024. All rights reserved. Better Homes and Gardens®, BHGRE® and the Better Homes and Gardens Real Estate Logo are registered service marks owned by Meredith Operations Corporation and licensed to Better Homes and Gardens Real Estate LLC. Franchisee Legal Entity Name (not the dba) fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each franchise is independently owned and operated. Any services or products provided by independently owned and operated franchisees are not provided by, affiliated with, or related to Better Homes and Gardens Real Estate LLC nor any of its affiliated companies.