Peruvian Chicken

 

Provided by Larry Scheurich via Chris Webb (Kinehaven Winery)

Chicken: 2 lbs Chicken thighs boneless, skinless - Can substitute chicken breasts

Chicken Brine:

5 garlic cloves peeled 

1/3 c soy sauce 

2 Tbl lime juice 

1 Tbl Extra virgin olive oil

2 tsp cumin 

1 tsp paprika 

1/2 tsp dried oregano 

black pepper to taste

Chimichurri: 

3 jalapenos deseeded, ribs removed, roughly chopped 

1 c cilantro 

2 scallions green parts only 

2 garlic cloves peeled 

1/2 c mayonaisse - strongly suggest replacing mayonaisse and greek yogurt with one large avocado!

1/4 c Greek yogurt 

1 Tbl lime juice 

1/2 tsp salt 

1/4 tsp black pepper 

2 Tbl Extra virgin olive oil

Chicken marinade:

1.  Puree garlic, soy, lime, Extra virgin olive oil, and spices in blender 

2. Marinate chicken for 8 hours 

Chimichurri: 

1. combine all ingredients except Extra virgin olive oil in blender until smooth (Note: you can substitute a whole ripe avocado for mayo and yogurt) 

2. Slowly drizzle in Extra virgin olive oil. 

Grill Chicken:

Grill on med-high heat 5-6 min per side until 165 OR bake at 500 in dish on roasting tray with 1 cup water for 30 minutes, then tent with foil for additional 15 (or until fully cooked)

Pairs great with rice pilaf!  Also, the Chimichurri can pair well with steak.

Pork Chops with Seasoned Potatoes

 

Provided by Larry & Debbie Scheurich

This recipe is a combination rather than individual recipes because the combination goes together quite well.  It's best to use fresh herbs, but dried or pre-packaged herbs can be substituted.  There are no exact measurements.  It's best to grill, but you can do it in the oven if needed.

5 stems of rosemary

15-20 stems of thyme

at least 5 cloves of garlic 

Using herb scissors cut the leaves off of the rosemary stems and ensure that the leaves are cut to release the oils from the rosemary

Remove the leaves from the thyme stems and ensure some of the leaves are torn to release the oils from the thyme.  Thyme leaves are typically too small for herb scissors, so this process can be tedious.

Peel and chop the cloves of garlic

Remove the pork chops from the refrigerator to allow them to come to room temperature (about 2 hours).  Put the rosemary, thyme, and garlic mixture on both sides of the pork chops while them warm up so that the herb seasoning "sinks into" the pork chops.

Chop baby red and baby white potatoes into cubes and chop one onion into pieces similar size as the potatoes.

Mix the rosemary, thyme, and garlic in a small bowl.

Mix the potatoes and onions along with the rosemary, thyme, and garlic with some olive oil in a bowl.  Spread them in a pan or foil that is coated with cooking spray.  Place on the grill or in the oven at 450 for about 45 minutes.

Grill or bake the pork chops at 450 for about 12-15 minutes (flip half way through).

Thanksgiving Dressing

Provider by Marjorie Harder/Mikayla Makus

4 chopped onions
1 cup chopped celery
1/2 cup celery tips
1 cup butter
1/4 cup chopped parsely
4 tsp sage
2 tsp poultry seasoning
1 tsp salt
2 cans cream of mushroom soup
6 to 8 cups of stale bread

Sautee onions and celery in butter until brown.  Add celery tips and parsely and let simmer for a few minutes.  Add seasonings and soup mix and stir to mix completely.  Mix in bread.  Add chicken broth if additional moisture is needed.  Put in baking dish or stuff in the turkey. 

If not in turkey, bake for 20 to 30 minutes at 375°F 

Pumpkin Bars

Pumpkin Bars
(makes about 40 two inch squares)

1 3/4 cup of sugar
2 cups canned pumpkin
4 eggs
1 cup vegetable oil (can substitute canola oil)
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 1/2 tsp of pumpkin pie spice
1/2 tsp salt
1 tsp vanilla



Cream Cheese Frosting

6 oz cream cheese
4 Tbsp butter (softened)
3 or 4 cups of powdered sugar (depending on taste and desired consistency)
1 Tsp vanilla extract
1 Tbsp sour cream

Beat cream cheese, butter, sour cream, and vanilla until light and fluffy.
Add sugar 1 cup at a time and beat until smooth.  Spread over punpkin bars

Hot Spiced Cider

Provided by Debbie Scheurich

Hot Spiced Cider

1 gallon apple cider

¼ cup brown sugar

1 tsp whole cloves

1 tsp whole allspice

4 cinnamon sticks

1 sliced orange

Put it all in a crockpot and heat  (I usually put the cloves and allspice in either cheesecloth or a tea ball so they don’t get ladled up in someone’s drink.)

Instant Pot Crispy Chicken Carnitas

Instant Pot Crispy Chicken Carnitas - Debbie Harder Scheurich

Found at https://www.copymethat.com/r/xQRSLRj/instant-pot-crispy-chicken-carnitas/

Ingredients

2 pounds boneless, skinless chicken breasts (or thighs)
1 tablespoon ground cumin
½ teaspoon EACH chili powder AND dried oregano
salt and pepper
zest and juice of 1 orange (about ¼ cup)
¼ cup lime juice
¼ cup chicken broth
5 cloves garlic, pressed or chopped
1 yellow onion, quartered
1-2 chipotle pepper 1-2 tablespoons adobo sauce
1 bay leaf
½ bunch of cilantro (stems included)
2 tablespoons oil more

1. Combine the cumin, chili powder, oregano, salt and pepper in a bowl. Sprinkle the seasons over the chicken breasts on both sides.
2. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts on both sides for a minute on each side. Do this in batches so the chicken sears rather than steaming. Remove the chicken to a plate. Add the onions and pressed garlic, let cook 2 minutes flipping as needed to brown all sides evenly.
3. Add the chicken back into the pressure cooker along with the orange zest, orange juice, lime juice, chicken broth, whole chipotle pepper(s), adobo sauce, bay leaf, and cilantro. Cover the instant pot and  let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Prepare the chipotle sauce while you wait for the chicken to cook. Allow the pressure to release naturally or turn to the ‘vent’ setting. Allow it to vent completely before removing the lid.
4. Position a rack in the center of the oven and preheat the oven to the ‘broiler’ setting. Remove the chicken breast to a clean surface and shred the chicken using 2 forks. Place in a large bowl and drizzle ¼ cup of  cooking liquid over the shredded chicken and toss to coat. Drizzle 1 tablespoon of the oil over the surface of a baking sheet. Add the chicken and drizzle the second tablespoon of oil on top. Stir to coat evenly.
5. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.

Serve with corn tortillas, diced raw onion, fresh cilantro, and cheese.  You can add other toppings if you want, but we find that this list of toppings provides the best flavor without over powering the chicken.

Slow Cooker Sweet Pork Barbacoa

Slow Cooker Sweet Pork Barbacoa - Larry Scheurich Jr.

Found at https://www.cookingclassy.com/slow-cooker-sweet-pork-barbacoa/

Ingredients

• 3 lbs pork shoulder (aka Boston Butt Roast)
• 3/4 cup packed light brown sugar , or more to taste for a sweeter pork if desired
• 2 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 3/4 tsp salt , or to taste
• 1/4 tsp freshly ground black pepper
• 2 cups low-sodium chicken broth
• 1 1/2 Tbsp tomato paste

We actually fell in love with this pork that we found at a Mexican chain restaurant called Cafe Rio, and we wanted to see if we could make it at home because we like it so much.  We used Pork Sirloin Tip Roast (from Costco), which is our go-to meat for smoking and slow cooker cooking.  Also, we added our own twist to this recipe.  The recipe has all the ingredients mixed in the crock pot, but...

"Butterfly" the pork roast by making two deep cuts in it that are not cut all the way through.  Mix all the ingredients in a large bowl.  Place the pork roast in the bowl and make sure that it is thoroughly coated on all sides.  Let it sit in the refrigerator over night.  We find that the spices soak into the meat, and you get a nice "juice" from the pork roast.  Mix the chicken broth and tomato paste in the crock pot.  Add the pork roast (including the juice), fat side up.  Slow cook for 8 hours on low heat.

Serve with corn tortillas, diced raw onion, cheese, and fresh cilantro.  You can add other toppings if you want, but we find that those listed offer great flavor without diminishing the flavor of the pork.