Broccoli Potato Cheese Soup

We adopted a new dining lifestyle recently and it's caused me to stretch myself and try to prep new things. This was one of my first adventures, and it was delicious. I like my veggies to be large in a soup, like a button on a pair of jeans, but it's entirely up to you.  (bigger is less work).

Ingredients
1 white onion, diced
4-5  small or 2-3 large carrots, diced
5-6 yukon gold potatoes, diced (you can peel them or leave skins on)
4-5 cloves minced garlic
1 qt boxed stock (veggie or chicken) - I like Kitchen Basics brand best
1 large head or 2 small fresh broccoli, chopped into bite size pieces, keep the crumby bits, not the stalks
6 tbsp butter
3-1/2 c whole milk*** see tip below***
4 c (2 bags) shredded cheddar cheese
1/3 c flour
salt
pepper
tabasco/sriracha

Non-standard supplies
none

Instructions
1. In a large pot, melt 2 tbsp of the butter and add the onion and carrot and cook over medium heat for about 5 minutes until the onions are soft and carrots sweat..
2. Add the garlic and stir it, but don't brown it. Just a few seconds.
3. Add the potatoes and stock. Bring to a boil.
4. Let it boil about 10 minutes so the potatoes and carrots become fork-tender. Then add the broccoli and reduce heat to a simmer.

While that's doing it's thing...  in a large saucepan:

a) Over medium heat melt, but do not brown the remaining 4 tbsp of butter. it MUST be real butter.
b) stir in the flour with a wooden spoon and it'll form a dough ball. keep stirring it for 3-4 minutes until this roux is turning a golden color - there should be no visible flour, just a thick doughy batter.
c) add the milk and stir until the dough ball is fully incorporated into the milk, which will thicken
d) add the cheese and stir until it's all melted and gooey. It'll look like a beautiful cheese sauce and you'll think it's too thick for soup.  (that's a good sign)
e) add salt pepper and sriracha to taste
f) once it's delicious to you and smooth, put the cheese sauce into the simmering veggies and stir to blend
g) taste, add salt and or pepper if needed, and eat up!

Variations
I don't keep whole milk on hand. We drink 2% typically, so I bought a pint of heavy cream and supplemented the rest with the 2%

You could certainly top this with crumbled bacon and  or green onion slices

You could use half cheddar and half another (cojack or pepperjack). I'd suggest leaving out the sriracha if you used pepperjack.

Pumpkin Cheesecake

This is a perennial favorite at my house.

Ingredients

Crust: Cooking spray 7-8 graham crackers (1 1/4 cups) crushed 5TBS butter 1/4 sugar

Filling 24 oz cream cheese room temp 1 cup sugar 3 TBS flour 1tsp vanilla 5 large eggs 3/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground ginger 1/4 tsp allspice 1 15oz can pumpkin puree 1/4 cup brown sugar 1 cup sour cream

Non-standard supplies
Stand mixer
Springform pan

Instructions

1. Preheat oven to 350.  
2. Coat 9 inch springform pan with cooking spray.
3. Mix crust ingredients and then pat the mixture on bottom and part way up the sides of pan. Bake 10 min and then let cool.
4. Reduce oven to 300.
5. Mix filling ingredients until smooth in the stand mixer - start first by creaming the cheese and sugars.
6. Once incorporated, just add everything else while mixing on low. 
7. Pour over cooled crust and bake for one hour - it will still shimmy, but will set later.  
8. Turn off oven and leave it in over for one more hour. Cool and then refrigerate at least overnight.

Pantry Peach Cobbler

This is a super easy recipe -- good for kitchen novices and kids.  You can make it half the size and cook it in a square 8x8 or 9x9 pan instead.  (measurements for the half size are in parentheses)

 I love cobbler a la mode, but that's up to you. If you want to make this for a dinner party, the half size is good for 3-4 adults. This isn't the sort of thing you can make ahead, but you can put it in the oven when the meal is served and it'll be ready to eat shortly after the meal.

Ingredients
1 2/3 c sugar, separated (3/4 cup)
2 14-15oz cans of peaches in heavy syrup ( 1 can)
3/4 c milk (3/8 c)
1 c flour (1/2 c)
6 tbsp butter (3 tbsp)
1/2 tsp cinnamon (1/4 tsp)
1 tsp vanilla extract (1/2 tsp)
2 tsp baking powder (1 tsp)


Non-standard supplies
None

Instructions
1. Preheat oven to 350
2. Empty canned peaches into a mixing bowl and add 2/3 (1/4) c of sugar.  Stir to dissolve sugar and set aside
3. Put all the butter in a 9 x 13 pan and place the pan in the warm oven to melt.  (Careful not to brown the butter)
4. Mix all the remaining ingredients in a separate bowl, stirring with a form until the dough is incorporated.
5. Pull the pan out of the oven and swirl the butter around and make sure it is distributed about half way up the sides of the pan.
6. Pour the dough into the pan.
7. Spoon the peaches over the dough to distribute them evenly.
8. Gently pour the syrup over the peaches.  Yes, it'll look like a mess.
9. Bake until golden  (see picture).  That'll take somewhere between 45 min and 55 min depending on your pan and oven.  It's ok if the liquid on the edges looks bubbly and boiling and thin.
10. Let it cool for about 15 minutes before you dig in, so that the liquids set up a bit.

Variations
Use a different fruit, if you like, but I LOVE peaches!

Baked Mac and Cheese

I made this for the first time today.  It was quite good and it will be made again.  I doubled the below  (as a matter of convenience since most cheese is sold 8 oz at a time) but then realized I didn't have a pan big enough, so I split it between two different ones.  Below is what you'd make for a 9x9 pan, which is plenty for a side at a family dinner and some leftovers.  This mac and cheese is reminiscent of how the southern ladies I've known made it.  I didn't add crumbles, but you could, I suppose.

Ingredients

1 # elbow macaroni

2 eggs

1/2 c heavy cream

1 1/2 c milk  (I used 2%)

4 oz smoked cheddar, shredded

8 oz velveeta, cubed

4 oz sharp cheddar, shredded

4 oz colby jack blend, shredded

garlic powder

onion powder

smoked paprika

Kosher salt

black pepper

Non-standard supplies

none

Instructions

1. Shred all the cheese (cube the velveeta since it doesn't really shred) but keep the smoked cheddar separate of the others
2. Cook the pasta until it's not quite done, not yet al dente either
3. Drain and rinse the pasta in cold water so the noodles don't steam and turn to mush
4. While noodles are drying, prep the rest
5. Preheat oven to 350
6. Butter or cooking spray a 9x9 pan
7. Sprinkle paprika, onion and garlic powders over cheese (I didn't measure, so start with 1/2 tsp of each)
8. Add milk and cream
9. Add black pepper as you see fit
10. Add a generous amount of salt -- I was using Kosher salt, so if you're using table salt, use less as it has higher salinity than Kosher;  1 tsp Kosher is about right
11. Stir it all.  Yes, it's gross looking, and that paprika isn't helping matters
12. Taste it.  If it doesn't taste like it's too strong, then it's not enough.  Since this is going over plain noodles, it needs to be very strong on its own
13. Add more spices as necessary
14. In a separate bowl crack and whisk the eggs
15. Once the cheesy, milky mix is right, add the eggs to it
16. Pour the noodles in the greased pan
17. Pour the sauce on top of the noodles.  Don't worry that it seems all the cheese is on the top and the liquid is all on the bottom.  Those cheeses will melt down.
18. Top with smoked cheddar
19. Bake for 35 minutes, uncovered
20. Remove from oven and let it rest for 15 minutes before serving.

Salted Caramel Ice Cream

It's not low-fat, but good ice cream never is.  It's probably the best ice cream I've made yet, but you need to follow the instructions as listed and have some patience.

Ingredients
1 1/4 c sugar
2 1/4 c heavy cream
1 c whole milk
3 eggs
1/2 tsp vanilla extract
1/2 tsp sea salt  (coarse)

Non-standard supplies
Ice cream maker
Instant read thermometer
Fine mesh sieve

Instructions

1. Heat 1 cup of sugar in a heavy bottom pan over medium heat until a deep amber color
2. Pour in 1 1/4 c cream;  it will sieze up.  This is ok.  Stir it until the blob of caramel re-melts
3. Pour into a bowl to cool. After about 10 minutes add the salt and the vanilla
4. Wait at least an hour before proceeding
5. Heat the remaining cream, sugar and all milk in a sauce pan. 
6. In a small bowl, whisk the eggs.
7. Temper the eggs by adding warm cream mixture to it before adding it all to the pan.
8. Bring the custard to a simmer of exactly 170 degrees F.  Note: after about 150, you need to stir constantly so you don't cook the eggs much.
9. Once it hits 170, pull off the heat and pour through a fine sieve into a bowl, because you will have cooked the eggs a little and no one wants eggy ice cream
10. Stir the caramel mix because coarse salt likely settled and didn't dissolve.  Then add it to the custard.
11. Cover and chill for 4 or more hours  (up to 12)
12. Process it in your ice cream maker according to the instructions of that appliance.
13. Store in an air-tight container in the depths of your freezer.  It should freeze for 12 or more hours to firm up.

Easy Crusty Bread

I learned how to bake this bread when I took a class on no-knead breads.  It made me go out and buy an enamel coated cast iron dutch oven.  By the by, Le Creuset is the most popular brand of these pots, but cast iron is cast iron.  So I bought the Food Network brand from Kohl's and saved a bundle.  And in this case, it's even nicer because my cheaper version has a metal handle, so I don't have to remove it for this recipe.  If your handle is plastic, remove it an stuff the hole with aluminum foil.  I served mine with honey butter.... yum.

Ingredients

3 c bread flour

1 1/4 tsp kosher salt

1/4 tsp instant active dry yeast

1 1/2 c cool (55-65 degrees F) water

Non-standard supplies

Enamel cast iron dutch oven and lid

Parchment paper

Instructions

1. In a bowl, mix flour, salt and yeast
2. Stir in water.  It should be very sticky, and if it isn't add 1-3 tbsp water
3. Cover bowl and store in a room around 72 degrees for 12-18 hours  (longer is better);  dough will more than double and be dotted with bubbles
4. Line a cookie sheet with parchment and flour generously
5. Use a rubber spatula to transfer dough to parchment in one piece
6. Using the spatula, turn the edges toward the center trying to get the dough in more of a ball shape (not as flat as it was), yes, you will lose a lot of volume as the bubbles pop
7. Dust top lightly with flour and place a non-terry cloth towel over dough
8. Allow dough to rise again for 90 min
9. Preheat oven to 450 and place dutch oven and lid in the oven to get hot for 30 min
10. Carefully transfer parchment and dough to the pot and cover
11. Bake covered for 30 min
12. Remove lid and bake until crust is deep brown, but not burned  (10-20 min)
13. Allow to cool before cutting, and use a bread knife when the time comes

Crunchy Cookie Bars

Decided to try this one because I had all the ingredients on hand and it was cool outside.  I think the addition of the pretzels is a good one because it gives the bar some texture.  I used dark chocolate chips because that's what I had, but any chip could be used.

Ingredients

2 c all purpose flour

1 tsp baking soda

1/2 tsp salt

3/4 c butter, softened

1 c brown sugar

1/2 c sugar

2 eggs

1 tbsp vanilla extract

1 1/2 c coarsely chopped pretzels

1 1/4 c chocolate chips

1/4 c peanut butter

Non-standard supplies

None

Instructions

1. Preheat oven to 350
2. Line a 9x13 pan with aluminum foil and spray
3. Combine flour, salt and baking soda in a bowl
4. Blend butter, both sugars, eggs and vanilla with mixer
5. Add dry ingredients and blend until incorporated
6. Stir in 1 c choc chips, peanut butter and 1 c pretzels
7. Spread in pan
8. Top with remaining choc chips and pretzels
9. Bake 25-30 min until golden
10. Cool completely before cutting

Chicken and Dumplings

My husband is a fan of chicken.  You could prepare it in any way and he's likely to enjoy it.  So if I make a chicken something and he likes it, that's not a good measure of success.  However, if I like it a lot, that's saying something.  I recently bought a enamel coated cast iron dutch oven, and that's how I prepared this, though you could use a standard one.

Ingredients
6-8 chicken thighs, skin on, bone in
3-4 chicken legs or 4-5 chicken wings
2 onions, finely chopped
2 ribs of celery, finely chopped
3 carrots, in 2 inch pieces
4 cloves garlic, minced
6 cups low sodium chicken stock
1 tsp dried thyme
3 tbsp dried parsley
1/2 c white wine
kosher salt
black pepper
vegetable oil

Dumplings
2 c all purpose flour
1 tsp sugar
1 tsp salt
1/3 tsp baking soda
4 tbsp butter, melted
3/4 c buttermilk
1 egg white

Non-standard supplies
Far separator, but you could spoon it if you lack one

Instructions

1. Heat dutch oven with 1 tsp vegetable oil
2. Pat thighs dry and sprinkle both sides with salt and pepper
3. Add thighs, skin down and cook over medium high heat for 6-8 minutes per side, until golden brown
4. Cook thighs in batches if needed.  Remove from pan after browned - it's ok that it's not fully cooked
5. Drain chicken fat/oil from pot, but don't wipe the pot clean
6. Add onions, celery and carrots and cook until caramelized, about 10 minutes
7. Just as vegetables are finishing, add garlic and stir to prevent burning of garlic
8. Deglaze with wine and add thyme
9. After all browned bits are lifted, add chicken stock
10. Return par-cooked thighs to the pot, add raw legs/wings and simmer, covered for 45-55 min
11. Test chicken thighs with a knife, and it should be tender
12. Remove all chicken from pot and turn off heat.
13. Discard legs/wings 
14. Let thighs rest, cool until they can be handled without injury
15. Drain/Skim fat from broth
16. Remove skin, bones and anything gross from the thighs, then cut into bite-sized pieces
17. Reunite the chicken and the broth and bring to boil -- meanwhile prepping dumpling dough
18. Combine flour, sugar, salt and baking soda in a bowl
19. Stir melted butter into buttermilk with a fork - the butter will form solids.  Add egg white to butter and buttermilk
20. Pour liquids into flour mixture and stir with a spatula until all powder is wet and dough forms a ball
21. Add parsley to pot
22. Form dough into gumball sized pieces - approximately 20-30 and add to boiling broth
23. Wrap a kitchen towel around the lid of the pot so the evaporated moisture doesn't return to the pot and cover
24. Let dumplings cook for 13-15 min, until toothpick comes out clean

Picnic Potato Salad

I tried finding a new method for potato salad because my childhood method again proved to be "one note". I can't stress enough that this is only okay on day one, but gets better with time. If you're taking it to a barbecue, I would strongly encourage you to make it 2 days prior to the event. It'll taste best then.

Ingredients
10 eggs, hard boiled and chopped
12-14 red potatoes
1 c mayo
1/2 c ranch salad dressing
1/3 c DILL relish - don't use sweet
4 tbsp yellow mustard
1 1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp sweet paprika
1/8 tsp celery seed
1 large white onion, medium chop

Non-standard supplies
None

Instructions

1. Boil potatoes whole and unpeeled for 15-20 minutes until fork tender
2. Drain potatoes and refrigerate to cool
3. Stir all 'wet' ingredients and spices in a bowl to make a sauce
4. When cooled enough to handle, peel potatoes (you won't need a peeler, you can use your finger nail and preserve a lot more of the potato) and dice into 1 inch cubes
5. Pour sauce over potatoes, stir in onion and chopped eggs
6. Cover and refrigerate for at least 4 hours, but 24 hours to achieve maximum flavor

Shredded Mexican Chicken

Great for tacos, quesadillas or Mexican lasagna!

Ingredients
4-5 boneless skinless thighs, fat trimmed
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
2 tsp chili powder
1/4 tsp cumin
4 c water

Non-standard supplies
None

Instructions

1. Add water and all spices to a pot and stir to incorporate powders
2. Add chicken
3. Bring to a boil and boil for 10 minutes
4. Cover (mostly) and reduce to simmer. Simmer for 20 minutes
5. Shred with two forks before serving

Cornbread a la Boston Market

It' sweet.  It's cakey.  It's delicious.  I liked them.  Husband liked them.  Even the guinea pigs at the police department where husband works liked them.  Here's my take on how to make it.

Ingredients
2 pkgs of Jiffy cornbread mix
1 box butter-flavored cake mix
5 eggs
2/3 c milk
1-1/3 c water
1/2 c (1 stick) softened butter
1 cup fresh corn  (or frozen, rinsed)

Non-standard supplies
None

Instructions

1. Preheat oven to 350
2. Mix all ingredients until evenly blended
3. Spray muffin tin with non-stick spray
4. Fill tins 2/3 of the way
5. Bake for 20 min, or until toothpick comes out clean
6. Allow to rest in the tin for 10 minutes before attempting to remove, else they are likely to crumble.

Bacon Gruyere Meat Loaf

I didn't like meat loaf as a kid.  It was just a large, crusty overcooked and dry hamburger.  Therefore, I've only tried to make it once or twice in my adult life.  Tonight, I made one that was delicious.  It will be made again.

Ingredients
1.5 # ground beef 80-85% lean
1/2 medium red onion, grated
4 cloves garlic, minced
1 egg
1/4 cup plain bread crumbs
1/4 cup ketchup
3 slices bacon, chopped
4 ounces gruyere - grate 3 and slice 1 ounce and reserve
4 mushrooms, chopped
1/4 tsp fresh chopped rosemary
1/2 tsp salt
black pepper

Non-standard supplies
I strongly recommend you make your meat loaf in a loaf pan with a draining insert -- otherwise, it's sitting in grease as it cooks, and that doesn't taste good.  If you don't have that type of pan, remove the loaf from the pan while setting so it doesn't reabsorb the fat.

Instructions

1. Preheat oven to 400
2. Mix all ingredients, reserving the sliced gruyere, in a bowl.  If the gruyere clumps together, try to distribute it as evenly as possible.
3. Place mixture into loaf pan.
4. Bake until 140 degrees internally -- 40-45 minutes total.
5. Halfway through, lay slices of gruyere on meat.
6. Remove from oven and remove insert and allow to drain.  Cover with foil.
7. Wait about 5-10 minutes before cutting into loaf.

Chicken Tetrazzini

I made this for the first time and husband really liked it.  I am not making many modifications to the recipe, but the timing and sequence.  Note that this will take a while to prep (an hour or a bit more?). However, once it's in the oven, it's easy for you to sit with guests and chat.  Oh, and this is a fattening recipe.

Ingredients
3-4 boneless skinless chicken breasts
1 # sliced button mushrooms
1 large onion, finely chopped
7 cloves garlic, minced
2 tbsp fresh thyme
1/4 c white wine
1/3 c all purpose flour
1 qt whole milk
1 c heavy cream
1 c chicken stock
1/2 c frozen peas
1/4 fresh parsley, minced
1 c parmesan, grated
1/4 c bread crumbs, dried
8 tbsp (1 stick) butter
12 oz dried spaghetti or linguini
1/8 tsp ground nutmeg
kosher salt
black pepper
olive oil

Non-standard supplies
None

Instructions

1. Measure out milk and cream and allow it to warm on counter before you start cooking chicken.
2. Trim chicken, sprinkle liberally with salt and pepper and pan fry in 1 tbsp butter & 1 tbsp oil or 4 min on each side.  If not fully cooked, it's ok.  Remove from pan and rest.
3. In same frying pan, add another 1 tbsp butter and oil and saute mushrooms until liquid is almost gone and mushrooms are golden - 7 or 8 min, approx.  Add onion and thyme to mushrooms and cook until just translucent.  Stir in fresh garlic during last 1 minute of cooking careful not to burn garlic.
4. Remove veggie mixture and place in large mixing bowl.
5. In a large pot, begin boiling water for pasta
6. Without wiping out frying pan, add 3 tbsp more of butter to frying pan and melt over medium low heat..  Whisk in flour and continue whisking for 2 min to create roux.
7. Whisk in milk, cream, nutmeg, 1 3/4 tsp salt and 3/4 tsp pepper.  Cover sauce and bring to boil.  Once boiling, uncover and simmer to thicken.
8. Meanwhile, prepare pasta al dente when water is ready.  Drain.
9. Preheat oven to 450
10. Grease 9x13 baking dish
11. While pasta is cooking, shred/cut chicken into bite size pieces and add to mushroom mixture.
12. Run water over peas to remove ice crystals and add to bowl.  Add parsley, too.
13. Pour wine over mixture.
14. Mix breadcrumbs and cheese in a small bowl.
15. Add pasta to bowl.
16. Ladle in sauce and toss to coat mixture.  Once coated, add one more ladle.  It's ok if you don't use all the sauce.
17. Pour mixture into prepared baking dish.  Top with 2-3 more ladles of sauce on top.  Sprinkle crumb/cheese mixture on top.  Dot with remaining butter.
18. Bake for 25 minutes.  Top will be browned, crunch and sauce will be bubbly.

How To: Grill a Steak

There are several tricks to ensuring a perfectly grilled steak.  First, for me at least, is to have a instant read thermometer to take out the guess work.  Second, is to have a quality cut of beef.  Fat is an essential aspect of a delicious steak, and of all grilled food, really.  When cooking at a very high temperature, you don't want the meat to be too lean or it seizes up and becomes tough.  Lean meats are better for slow, slow cooking -- braising specifically.

I grew up tasting Top Sirloin as that was my dad's preferred cut.  But I find it to be boring as an adult.  It has fat, but not marbled.  Nowadays, I think the best option is a Ribeye.  I buy boneless cuts for home cooking, but if given the chance at your favorite steakhouse, I recommend a bone-in ribeye.

I use a gas grill, because it's fast to heat.  A charcoal grill, if you have one, adds a deliciousness to food that you can't simulate anywhere else, though.

Some people will use dry seasonings, others wet.  I've tried pre-made rubs, homemade rubs, but I have a fallback recipe that has never let me down.  Some purists will use just salt and pepper.  This can be good, too, but you'd better have excellent quality meat if you want to cook so simply.

The grill should be VERY hot.  This ensures a good sear and that makes your steak look delicious.  It also helps keep some juices in the meat.  If you're not using oil in your wet seasoning, rub the grill with vegetable oil just before adding the meat.  Use the grill's lid to get the temperature back up.

You shouldn't keep moving the steak.  As you get more familiar with how much time your desired doneness takes, you'll move it less.  But generally, don't touch the steak for at least 4 minutes after you've  put it on the grill.

Never press any meat on the grill down onto the grates.

Always rest a steak before cutting into it.  You can cover it with aluminum foil to help keep it hot, but cutting too soon will send your side dishes into a pool and your meat will be drier than if you had waited.

When you find something you like -- write down the cut, thickness and how long you grilled it.  This way you can replicate it again next time.

Roasted Red Pepper Soup

I've made this several times and it freezes very well -- just omit the pasta.  If you like, you can add pasta when you reheat it..  It gets hotter with time, so expect the red pepper heat to kick in if you freeze it for later.  Double or triple as you see fit, just make sure you have a large stock pot.

Ingredients

6-8 red peppers, roasted, peeled and diced  (don't buy the kind in the jar)
1 - 1.5 # italian sausage in casing (sweet, hot or mild)
1 14.5 oz can diced tomatoes
1 qt chicken stock
1 medium onion, diced
6-8 cloves fresh garlic, minced
crushed red pepper flakes
kosher salt
black pepper

Non-standard supplies

None

Instructions

1. Pan fry the sausage for 4 minutes on each side, don't cut it and it won't be fully cooked yet
2. Slice into medallions
3. In a 2 qt pot, sautee onions until translucent
4. Add 1 tsp red pepper flakes unless using hot sausage - then only 1/2 tsp
5. Add garlic and stir until fragrant
6. Add canned tomatoes with liquid and cook for 5 min over medium heat to sweeten the tomatoes
7. Add stock and roasted peppers
8. Heat thoroughly, but don't boil
9. Add slices of sausage and cook over medium low for at least 15 minutes to finish cooking pork
10. Salt and pepper to taste

Variations

• Add dried pasta to broth and cook as directed -- orzo works well.

Baked Breaded Chicken Breasts

Here is a simple recipe that you can modify easily depending on the flavors you like.

Ingredients
1 c sour cream
1/4 c dijon mustard
3 cloves garlic, minced
4 boneless skinless chicken breasts
1 pkg onion soup mix
1 c corn flakes, crushed
black pepper

Non-standard supplies
None

Instructions

1. Whisk sour cream, mustard, garlic, and pepper in a shallow bowl. 
2. Add chicken and coat thoroughly.
3. Cover and refrigerate for at least 30 minutes, turning occasionally
4. Preheat oven to 400
5. Grease a baking dish with butter or non-stick spray
6. Mix corn flakes and soup mix
7. Press chicken into dry mix to cover.
8. Bake in prepared dish for 20-25 minutes, or until chicken internal temp is 145.

Variations

• Omit the soup mix and use fried onions as the crust in lieu of corn flakes (add salt too)
• Substitute yogurt for sour cream for less fat
• Use a flavored mustard 

Strawberry Banana Ice Cream

This was my first homemade ice cream attempt, and it was delicious.  I used some items I had on hand as my flavors.

Ingredients
Sweet Cream Base
2/3 c Strawberry Daiquiri concentrate, thawed
2 tsp banana extract

Non-standard supplies
Ice cream maker

Instructions

1. Prepare base and mix in concentrate and extract with cream and milk.
2. Follow instructions on your machine for churning
3. Freeze for 4 or more hours, expect airy soft serve texture

Sweet Cream Base

I just got a new toy -- the ice cream attachment for my Kitchen Aid stand mixer.   This is the foundation of ice cream.  Yes you can lighten things up, but I'm only going to capture the successes I have, and I tried this first -- full fat.  You don't have to have the Kitchen Aid brand ice cream machine to follow this recipe, so follow the instructions of your own machine.

Ingredients
2 c heavy whipping cream
1 c 2% milk
3/4 c sugar
2 eggs

Non-standard supplies
Stand mixer
Ice cream maker (for part two)

Instructions

1. Whip eggs in mixer for 2 minutes
2. Add sugar gradually
3. Once all sugar added, mix for 2 minutes more
4. Add milk and cream
5. Cover and chill mixture 

No Bake Chocolate Peanut Butter Oat Cookies

These are a classic no-bake recipe.  In no way do I claim for this to be mine, as the recipe is older than me.  But they're super easy to make and folks love them.  This would be a great cookie to make with kids.

Ingredients
1/2 c peanut butter - crunchy or creamy
1/2 c butter (1 stick)
1/2 c milk
4 tbsp unsweetened cocoa
1 3/4 c white sugar
1 tsp vanilla extract
3 c oats

Non-standard Supplies
None

Instructions

1. Over medium heat in a 2 qt saucepan melt butter, sugar, milk and cocoa.
2. Once melted/blended, bring to rapid boil
3. Once boiling, time for 90 seconds
4. After 90 seconds, remove from heat and immediately add vanilla, peanut butter and oats.
5. Stir to blend
6. Drop onto wax paper to cool

White Fish Marinade

Thanks to my pal Cindy for telling me about this one!

Equal parts:

• fresh lime juice
• olive oil
• soy sauce

Whisk together and marinade fish in it for up to 4 hours.  I tend to cook tilapia in this.  It makes a nice entree on its own, or tasty fish tacos.  You could include cilantro in the marinade if you wish, but I usually skip it.

Rolled Sugar Cookies

I like to make these in different flavors -- peppermint or almond  have been great.  But you could make them as is and they're still delicious.  I recommend frosting the plain ones though, because they're quite simple.  You have to chill this dough for a while, so this isn't a cookie you can decide to make on a whim.

Ingredients
1 1/2 c  (three sticks) room temperature butter
2 c white sugar
5 c all purpose flour
1 tsp salt
2 tsp baking powder
1 tsp vanilla extract
4 eggs
powdered sugar

Non-standard supplies
Stand mixer
Rolling pin

Instructions

1. Cream butter and white sugar
2. Add eggs one at a time and vanilla
3. If you are going to add other flavors (see Variations), do so now
4. While creaming, mix flour, salt and baking powder in a mixing bowl
5. Add dry mix to wet mixture no more than 1/4 at a time
6. Blend throughly scraping down the bowl to ensure an even texture
7. Cover and chill dough for 1-2 hours  (up to overnight)

When ready to bake...

1. Preheat oven to 400
2. "Flour" the board and pin with powdered sugar instead of flour.  This will prevent the raw flour taste.
3. Roll out dough to 3/8" - 1/2" thickness.  If they're too thin they will not have the soft texture you are trying for.
4. Cut into desired shapes
5. If you are not frosting the cookies later, use colored sugar or nonpareils to decorate the cookie now
6. Bake for 6 to 7 minutes.  They should be lightly golden on the edge and a little wet looking in the center.
7. Cool completely before frosting or storing.

Variations

• Add  3 tbsp extract for added flavoring -- peppermint, lemon, almond or orange
• Add the seeds from 3 fresh vanilla beans if you want a stronger vanilla flavor (and the specks!)

Citrus Fish Envelopes

This was a "make it up as you go" recipe for dinner tonight.  Learn from my mistakes.

Ingredients
3 tuna steaks, about 7-8 oz each
1 orange
1 lemon
1 lime
2 cloves garlic
fresh dill
1 tbsp butter
black pepper

Non-standard supplies
Parchment paper
Microplane

Instructions

1. Preheat oven to 350
2. Zest all three citrus fruits into a bowl
3. Zest the garlic into the same bowl
4. Add black pepper to mix as desired
5. Obtain 3 thin slices of each citrus, setting remaining fruit to the side.
6. Cut 3 sheets parchment into ovals (think high school running track) by folding a footlong sheet in half then cutting
7. Place 2 sprigs fresh dill on each parchment.  Top with some of the zest mixture
8. Place tuna steaks on seasoning.
9. Dot with butter
10. Spread remaining zest across tops of tuna
11. Fold parchment to create water-tight pouch.  Staple shut if necessary.
12. Bake until internal temp is 120 - about 10-15 min

Cupboard Peach Cobbler

My pal Andrea taught me this one. This one can be halved and made in an 8x8 or 9x9 pan instead.

Ingredients
2 c sugar
2 cans 14 oz peaches in heavy syrup
1 c all purpose flour
2 tsp baking power
3/4 c milk
6 tbsp butter
1 tsp cinnamon (optional)
1 tsp vanilla extract (optional)

Non-standard supplies
None

Instructions

1. Heat oven to 350
2. Put butter in pan then melt in warming oven 
3. Remove pan and swirl butter around covering bottom and half way up sides 
4. In a bowl, mix both cans of peaches and 1 c sugar until sugar dissolve 
5. In another bowl mix remaining ingredients 
6. Spread dough evenly into pan 
7. Spoon peaches and syrup onto dough distributing them evenly 
8. Bake for an hour, or until golden 
9. Allow to rest for 20 minutes to set before serving; great a la mode. 

How To: Meat Temperatures

You'll find all sorts of articles showing you what is "medium" versus "rare", or "cooked" versus "dangerous".  I find most of them to be too conservative. Remember, the meat continues to cook after you take it from the oven.  But resting meat is important.  Tent with foil if needed.  Resting allows for two things to happen -- 1) it keeps the meat cooking.  The bigger the piece, the better it retains heat.  2)  It retains some juices via reabsorption.

• Whole Chickens, when the breast is 150, it's done.  
• Chicken breast meat (boneless)  I cook to 145.   
• Pork I cook to 145.  I've never had trichinosis.
• For beef, I like my meat medium to medium rare.  Definitely pink, but warmed throughout.  If it's a steak or a roast, the meat is slightly thready.  135 and it's off the heat, to come to 145.

My idea of perfectly cooked:

Grilled Sweet Potatoes

This was a cooking experiment that turned out better than expected.  Since sweet potatoes are very dense, they take a while to cook, so make sure you start these before any protein you might be grilling.

Ingredients
Sweet potatoes
Dried rosemary, broken into smaller pieces
olive oil
Kosher salt
black pepper

Non-standard supplies

Grill

Instructions

1. Peel and slice potatoes into 1/2 inch thick medallions
2. Poke slices with fork 3-4 times each so oil can get inside
3. Rub with oil and sprinkle with salt and pepper
4. Place potato disks on grill then top with rosemary
5. Flip potatoes occasionally
6. Grill until exterior is black and interior is soft

Roasted Asparagus

Roasting a vegetable brings out a sweetness.  Asparagus is bitter, so a sweetness is a nice contrast. You must use high heat to get the proper effect.

Ingredients

Asparagus spears

Kosher salt

black pepper

olive oil

Non-standard Supplies

None

Instructions

1. Preheat oven to 450
2. Break asparagus*
3. Spread asparagus in a single layer on a baking sheet
4. Drizzle with olive oil
5. Sprinkle with salt and pepper
6. Bake in oven until they begin to wrinkle, rolling occasionally.

*Breaking asparagus means to bend the spear and let it find its natural break point.  The lower portion is too woody and fibrous, so throw that away.

Stuffed Herb Tomatoes

Use fresh bread crumbs for this for best results, coarsely chopped, but dried will do, too.   This same filling goes well inside a portabello cap.  Instead of using button mushrooms, use the stem from the portabello.  This makes a great side to accompany a grilled steak (in lieu of salad) or could be an entree if you serve 2 per person.

Ingredients
4 garden tomatoes
1 c Bread crumbs
2 tbsp Fresh Italian parsley minced
2 tbsp Fresh Basil minced
2 tbsp Fresh chives minced (or 1/4 c scallions)
3 cloves garlic minced
6 Button mushrooms chopped and sauteed
Parmesan cheese or gruyere cheese (or both), finely grated
2 tbsp Butter melted
Kosher salt
black pepper

Non-standard supplies

None

Instructions

1. Preheat oven to 375
2. Slice tops off tomatoes, seed,  salt the interior and let dry upside down on a paper towel for 15 min
3. In a mixing bowl, combine herbs, garlic, cheese and mushrooms
4. Add in bread crumbs, and butter gradually until mixture forms pea shaped balls, using as little butter as possible to reach that point
5. Salt and pepper to taste
6. Stuff tomatoes with filling and bake for 12-15 minutes, until brown
7. Sprinkle with additional cheese and broil for 30 sec - 1 min to melt

Potato Sausage Soup

This is my take on Zuppa Toscana from Olive Garden.  I made it recently and it's darn tasty.  Note: unless you make your own sausage, you never really know if what you're getting is salty, spicy, etc.  So start with the sausage, and through the cooking process add crushed red peppers or salt to your taste.

Ingredients

1 lb of italian sausage  (hot or mild) out of the casing
1 large white onion, small dice
3 large russet potatoes
4 cloves minced garlic
2 qt. chicken stock
4 oz heavy cream
kale
crushed red pepper flakes

Non-standard supplies

Food processor

Instructions

1. Precook (at least mostly cook) sausage with 3/4 tsp of red peppers (if hot sausage) or 1-1/2 tsp (if mild)
2. Remove from pan and chop in food processor to create coarse but even crumbles
3. In same pot used for sausage, heat onion and garlic over medium heat until onions are soft
4. Meanwhile slice unpeeled potatoes -- first lengthwise then into 1/8" pieces
5. Once onions are soft add stock and sausage and simmer for 10 minutes to finish sausage
6. Add potatoes and simmer until  potatoes are soft  (15-20 mins)
7. Chop kale into bite-size pieces, removing the vein
8. Add cream and kale and allow to warm.
9. Top with fresh shredded cheese (parm, romano or asiago) if desired

Note, I like the band Kitchen Basics for stock from the grocery.  It's got a lot of flavor and is readily available.  I tried Rachael Ray's stock line, and found it to be watery and flavorless.

Mashed Cauliflower

This is a good substitute for mashed potatoes if you are trying to stay away from starch

Ingredients
1 head cauliflower, chopped
1/2 stick butter, sliced into 3-4 pats
1/2 c milk, cream, half and half, whatever you have
1 c sour cream
Kosher salt
black pepper
1/2 c gruyere and/or cheddar cheese

Non-standard supplies
Hand potato masher

Instructions

1. Boil cauliflower until fork tender then drain thoroughly
2. In a mixing bowl, combine with 2 pats of butter, 1/4 c milk, and 1/2 c sour cream
3. Using hand masher, work out lumps as best as you can -- there will still be lumps.
4. Salt and pepper to taste
5. Add more milk, sour cream, butter as desired flavor is achieved
6. Put into baking dish
7. Top with cheese and broil until melted/browned

Sweet Cole Slaw

This is very easy and a good side for spicy barbecue.  The poppy seeds sound like they're just for decoration, and they're pricy.  But get them anyway;  they add something to the dish.

Ingredients

1 16 oz bag coleslaw mix
1/4  medium yellow onion, diced
2/3 cup mayo
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

4 minced radishes (optional)

Non-standard supplies
None

Instructions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together remaining ingredients
3. Pour half the dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving
4. Chill remaining dressing.
5. Drain slaw of water that pooled during chilling
6. Stir in remaining dressing and serve immediately

Soda Ham

This is a basic ham. It's good hot, then trim the fat and use the leftovers for sandwiches or casseroles.

Ingredients
7-8# bone-in ham
3 tbsp powdered mustard
1/3 c packed brown sugar
4 oz full-sugar brown soda (Dr. Pepper, root beer, cola -- just not diet)

Non-standard supplies
None

Instructions

1. Trim fat off ham as needed so ham will fit in crock pot 
2. In a bowl, mix mustard powder, sugar with soda until a think paste is formed\ 
3. Score fat of ham in lattice pattern 
4. Smear spread over ham 
5. Cook for 7-8 hours on low

Bacon Blue Cheese Stuffed Mushrooms

This is for 6 mushrooms, but make as many as you want by multiplying!  Between the bacon and the blue cheese, no low-sodium diets allowed.

Ingredients

3 strips bacon
6 large mushrooms
1 tablespoon butter
1/2 onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
1/3 cup bread crumbs

Non-standard supplies
Food processor or blender

Instructions

1. Cook bacon strips and drain on paper towels. 
2. Meanwhile, remove stems from mushrooms. Set caps aside, and chop stems.
3. Add butter to bacon grease. When melted, stir in mushroom stems, onion, and garlic and cook until caramelized
4. Preheat oven to 350
5. Prep baking dish with non-stick spray
6. Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs until combined
7. Stuff mixture into mushroom caps
8. Bake until bubbly and lightly browned, about 12 minutes

Rosemary Potatoes

This is an easy, tasty option of a side.  This method is for the oven, but you can make these on the grill in an aluminum foil pouch, too.  If grilling, make sure pouch has only a single layer of potatoes.


Ingredients

2# new potatoes (red and yellow/white mixed), skin on, copped into bite-size cubes
1 medium yellow onion, medium chopped
4 cloves garlic, minced
kosher salt
black pepper
olive oil
rosemary (2 sprigs fresh, minced or 1 tbsp dried)

Non-standard supplies

None

Instructions

1. Preheat oven to 400
2. Mix potatoes, garlic, onion and rosemary
3. Pour enough olive oil over the mix to coat
4. Salt and pepper to taste
5. Bake in a 2 qt baking dish for 45-60 minutes, until fork tender

Cheesy Potato Casserole

This is an easy item to make for a meal or a potluck, if you can bake it at the party site.

Ingredients
2# bag of thawed country style hash browns (crinkle fry pieces)
1 medium yellow onion, small chopped
3 cups shredded cheese (cheddar colby, jack, mix)
1 - 10.75 oz can cream condensed soup, I prefer celery
12 oz sour cream
kosher salt
black pepper

Non-standard supplies

None

Instructions

1. Preheat oven to 375
2. In large mixing bowl, mix all ingredients
3. Salt and pepper to taste
4. If mixture seems dry, add  more sour cream, up to 4 oz more
5. Spready into 9x13 baking dish (glass or ceramic)
6. Bake for 40-50 minutes until bubbly and hot.

Variations
You can use any cream soup or cheese.

Roasted Brussels Sprouts

Roasting a vegetable brings out a sweetness.  Since brussels sprouts have a high sulfur content they should be cooked quickly to avoid that rotten egg flavor; roasting is a nice alternative to boiling.  You must use high heat to get the proper effect.  And, don't judge me for loving brussels sprouts!!

Ingredients

Fresh brussels sprouts

Kosher salt

black pepper

olive oil

Non-standard Supplies

None

Instructions

1. Preheat oven to 450
2. Cut off most of the core of the sprout, leaving some intact to hold leaves together
3. Slice sprouts in half done middle of remaining core
4. Drizzle with olive oil
5. Sprinkle with salt and pepper
6. Spread in a single layer on a baking sheet
7. Bake in oven until charred and green still visible

Bruschetta

Panera will slice a baguette thin which is good for this., toast in the oven.  Or, buy Panetini toasted bread from the grocery.  It's probably in the cracker aisle.

Ingredients

6 Roma tomatoes

3 cloves fresh garlic, minced

4 basil leaves, minced

Kosher salt

black pepper

good parmesan cheese, grated

fresh buffalo mozzarella, chopped (optional)

Non-stadard Supplies

none

Instructions

1. Seed the tomatoes and cut rubs/outside into diced pieces
2. Salt the tomatoes to extrat excess liquid.
3. In a bowl, mix tomatoes, basil, parm and garlic (and mozz)
4. Add salt and pepper to taste
5. Toss gently and spread over toasted bread

How To: Make a Vinaigrette

It's not difficult to make a vinaigrette and can usually be made with things you have around the kitchen. You need an oil, usually olive oil is used. You need vinegar. I recommend not using white vinegar generally as it's to strong and offers no flavor beyond vinegar. Balsamic vinegar, apple cider vinegar or champagne vinegar are nice alternatives.

I tend to flavor the vinaigrette with whatever else is being served. Basil and parmesan are a nice combo, mustard and thyme work well. Roasted garlic and rosemary are nice, too. Generally I pick one herb and one "other". You can use multiples, but it's not supposed to be a difficult item.

You can sweeten your vinaigrette with sugar, honey, syrup if you desire. Fruit preserves make for tasty options too.

Use plenty of salt and pepper. I find a lot of people are scared to use salt. You would have to go out of your way to make it taste salty, but remember, salt makes flavors of what you put it on come out of the woodwork.

Whisk it all together and taste along the way.

Roasted Beets

Roasting a vegetable brings out a sweetness.  Since beets have a high sugar content,  they caramelize nicely.  You must use high heat to get the proper effect.

Ingredients

Fresh beets

Kosher salt

black pepper

olive oil

Non-standard Supplies

None

Instructions

1. Preheat oven to 450
2. Peel and slice beets
3. Drizzle with olive oil
4. Sprinkle with salt and pepper
5. Spread in a single layer on a baking sheet
6. Bake in oven until fork tender.

Zucchini and Onions

This is a common side in my house.  The cheese must be of high quality -- nothing from a can.

Ingredients

2 zucchini / yellow squash, or mix them

1 medium white or yellow onion

good parmesan cheese, grated

olive oil

Non-standard supplies

None

Instructions

1. Slice zucchini evenly.
2. Slice onion in half along stem, then into rings/strips about 1/4" thick
3. Drizzle 2 tbsp oil into large frying pan and heat over medium-high until shimmering
4. Place zucchini in pan
5. Cover with onions
6. Let zucchini brown for 3-4 minutes on each side
7. Just before serving, sprinkle with parm

Raw Veggie Pizza

The veggies are what's raw; the crust is cooked.   This recipe makes enough for 1-2 people, but can be doubled, tripled as necessary.

Ingredients
1 tube of Pillsbury Crescent rolls (the kind that comes in a single sheet of dough if you can find it; else real crescent rolls)
1 fresh bell pepper - red, orange, yellow, but stay away from green, small chop
1/2 carrot, small chop
2 green onions, minced, whites and greens
4 button mushrooms
1/4 cucumber, peeled and chopped
4 radishes, chopped
1/2 pkg cream cheese
4 tbsp sour cream
1/2 package ranch dressing mix

Non-standard supplies
None

Instructions

1. Don't follow crescent package directions. Preheat oven to 375
2. Prep 9x13 pan with non-stick spray.
3. Lay crescent roll on pan, but don't stretch it out.  Leave it the same thickness as you got it from the can.  You will not cover the entire 9x13.
4. Perforate dough with  a fork about 50 times.
5. Bake for 9-12 minutes, until golden. 
6. Meanwhile, blend cream cheese, sour cream and ranch mix
7. While crust cools on a cutting board, prep all the veggies
8. Spread "sauce" on completely cooled dough
9. Top with vegetables.
10. Cut with pizza cutter.

Devilled Eggs

A barbecue staple -- I boil a dozen even if I only mean to serve 6. If some of the eggs don't peel well, use those for egg salad or a garden salad instead. If they all peel beautifully, then hard boiled eggs with shell on can go back in the refrigerator in an airtight container for a few days. Or, just make more deviled eggs!

Ingredients
6 hard boiled eggs, peeled
yellow mustard
Miracle Whip
Kosher salt
prepared horseradish (optional)

Non-standard supplies
None

Instructions

1. After boiling eggs, peel and rinse to ensure no shell remains 
2. Slice eggs in half the long way and pop yolks out into a bowl. 
3. Set aside whites. 
4. Using a fork, mash yolks until crumble is small 
5. Add 2 tsp mustard and 3 tbsp miracle whip and stir to blend 
6. Add salt to taste and (optional) horseradish to taste 
7. Add more mustard or miracle whip until consistency and taste meet your desires. 
8. Spoon into whites. 
9. Cover and refrigerate until ready to serve. 

Variations
You can use mayo if you prefer it, you can sprinkle with bacon bits, chives or paprika. You can add sweet relish if you like that flavor.

How To: Boil an Egg

Yes, you can screw this up.   I know.  I have.  As a teenager, I learned about hard-boiling eggs the hard way.  I got preoccupied and I let the water evaporate.  The eggs exploded.  There were shells and whites everywhere.  Fortunately, I know better now.

First, this is a good thing to do when your eggs are nearing expiration.  Some say that an older egg is easier to peel, but I don't know if that's true.  Hardboiled eggs are tasty with salt, on a salad, or even in some casseroles.  You can make deviled eggs with the ones that peel nicely, and egg salad with the ones that don't.

First, start with cool tap water.  Don't try to speed up the process by using hot water.  You have to temper the eggs.  Fill a large pot half way and add the eggs to the water.  You won't have to worry about being so gentle or cracking raw eggs by sequencing it like this.

Put pot on stove over high heat and bring to a boil. Then cover with a lid, turn off heat and let them sit for 15 minutes.

After 15 minutes, drain the pot and run cool tap water over the eggs for 3-4 minutes to cool them.  Peel and use them as you wish!

Mashed Potatoes

Everyone makes them differently. Even I make them differently every time. You have to taste them as you go to get the desired flavor. This isn't a recipe so much as a guideline. Who am I kidding? That's all my recipes! This is enough for 3-4 normal appetites.

Ingredients
2# yukon gold potatoes, peeled and diced
1/2 stick butter, sliced into 3-4 pats
1/2 c milk, cream, half and half, whatever you have
1 c sour cream
Kosher salt
black pepper

Non-standard supplies
Hand potato masher

Instructions

1. Peel potatoes, cube or slice into even size pieces
2. Boil until fork tender then drain
3. In a mixing bowl, combine potatoes with 2 pats of butter, 1/4 c milk, and 1/2 c sour cream
4. Using hand masher, work out lumps
5. Salt and pepper to taste
6. Add more milk, sour cream, butter as desired flavor and texture is achieved

Variations
Stir in chives, cheese, or horseradish sauce

Tip: If you use a stainless steel mixing bowl that is wider than the pot you coked the potatoes in, you can create a "steam tray" to keep them warm. After draining the potatoes, put 2 inches of water back in pan and simmer. rest mashed potatoes on top of pan to keep potatoes warm. Note, you will need a little extra liquid this way because the steaming can cause the potatoes to become dry.

Buffalo Chicken Dip

This is a favorite among my friends.  I make it in advance, freeze it, then reheat it for a party.  There are shortcuts for the chicken, but I strongly advise you to follow my instructions - the flavor payoff is worth it.  Oh, and don't tell anyone there's dark meat.  A lot of people fancy themselves white meat only snobs.  They will never know.  Half the recipe if you want, but since you can freeze the leftovers, I think you might as well make a lot.

Ingredients
2 cooked plain-flavored rotisserie chickens from the grocery
1 - 8oz pkg cream cheese
16 oz crumbled blue cheese
1 bottle of blue cheese salad dressing
1 bottle of buffalo wing sauce  (Frank's is tasty)
1 8 oz pkg shredded mozzarella cheese

Optional ingredients
celery salt
crushed red pepper
tabasco
black pepper

Non-standard supplies
none

Instructions

1. Preheat oven to 375
2. Pick the chickens once they're cool enough to handle, but still warm.  It's gross, but necessary.  remove skin, bones and all the gross things that accompany chicken on a bone -- you know what I mean.
3. After all the chicken is in a bowl, go over it again and pull out anything that texturally doesn't fit in just to be sure you don't upset the diners.  Cut pieces with a knife if needed.  You want it to be bite-size but identifiable.
4. Add buffalo sauce --  I'd say a cup at first.  The vinegar will evaporate from the warm meat, and some of the spices will soak into the chicken.
5. Add half of blue cheese crumbles, softened cream cheese and 1 cup of the salad dressing.  Stir together.
6. Add optional ingredients of your choice or more Franks to add more heat.
7. Since I'm not sure how much meat your chicken yielded, just keep adding dressing and blue cheese until mixture is coated and making a gross wet sloshy sound when mixed and tastes good.  Since the chicken is cooked, taste it.  
8. Bake until fully melted and bubbly, stirring periodically.  It will look greasy because of the buffalo sauce, but that's ok.
9. Remove from oven and let rest for 10 mins.  Stir again before serving.  Cool before freezing.

If you freeze this, store it in a ziploc bag, not a lidded container.

To serve from frozen:  Thaw in refrigerator overnight.  Spread in baking dish, heat at 375 until bubbly, stirring occasionally. (about 45 minutes from chilled)

Serve with tortilla scoops, crackers or celery sticks.

BLT tomatoes

This is a tasty dish, and I learned the hard way, cut the BOTTOM off the tomato so the stem end becomes the base. This will keep your tomatoes from rolling around. Also, I use a strawberry huller to get all the tomato guts out -- works like a charm.

Ingredients
1# bacon
18-24 Campari tomatoes
1 bunch romaine lettuce
1 c sour cream
1 c mayo
1/2 tsp celery salt
Kosher salt

Non-standard supplies
None

Instructions

1. Cook bacon until crispy, crain and cool completely 
2. Prep tomatoes by cutting off bottoms and removing seeds, ribs and juice 
3. Gently salt and invert hollow tomatoes on a paper towel to try to draw out more moisture 
4. With a knife, chop bacon until fine. 
5. In a bowl, mix sour cream, 1/2 c mayo, bacon and celery salt. Mixture should be thick. But if unmanageable, stir in more mayo, up to 1/2 c more 
6. Put mix into a ziploc bag and cut corner off to create piping bag 
7. Tear a small piece of lettuce off and stuff into cup, allowing some lettuce to be seen 
8. Pipe in mixture and serve

Oreo Balls

These are what you might call "no bake" cookies. I made them at Christmas one year and the family loved them. I also made a Nutter Butter version. It was good, but not as popular as the original. I guess my nutty family isn't as fanatical about peanut butter as my husband? Since you can freeze the dough, I suggest making a double or triple batch.

Ingredients
1 pkg Oreo cookies
1 - 8oz pkg cream cheese
Chocolate almond bark

Non-standard supplies
Food processor - no substitutes
Stand mixer (preferred, but hand mixer could work)

Instructions

1. Soften cream cheese to room temperature 
2. Grind entire package of cookies until fine crumbs 
3. Using mixer, combine cookie crumbs and cream cheese until blended thoroughly 
4. Chill "dough" to firm it. You can freeze this dough for future use, as well. 
5. Form chilled dough into balls - gumball size 
6. Melt bark as package instructed, opting to use shortening 
7. Set wax paper out on counter 
8. Dip balls in chocolate sauce and allow to cool fully. 

Variations
Use white almond bark, or melt one block of white and using a sandwich bag with a tiny cut at corner, drizzle over set chocolate for more professional look.

Add peppermint extract to make them taste like Girl Scouts Thin Mints.

Turtle Heads

The name turtle head is because my friend Eldon calls them this. Yes, it's a double entendre. Yes it's gross. I promise, however, these are delicious and simple.

Ingredients
Pretzels - mini twists or circles
Rolo candies
Whole shelled pecans

Non-standard supplies
None

Instructions

1. Unwrap Rolos, pick out attractive pecans and unbroken pretzels 
2. Heat oven to 250 
3. On a cookie sheet, spread pretzels all over 
4. Top each pretzel with a Rolo 
5. Put in oven until Rolo begins to look shiny, about 4-5 minutes? 
6. Remove from oven and smash pecan onto Rolo 
7. Let cool on pan and store in a plastic container for up to 10 days.

Guacamole

It's not simple. But since I'm asked to make it for every (no exaggeration) family event, I have to believe it's worth the work. And no, just because they ask, I don't always honor the request. This makes enough for a group. I don't make it for just me because it is a lot of work, so I want many to enjoy it.

Ingredients
6 hass avocados, must be ripe
3 cloves garlic, pressed
1/2 jalapeno, seeded and minced
2 limes, juiced
3 roma tomatoes, seeded and diced
1 small red onion, finely chopped
1/2 bunch cilantro, stems removed, finely chopped
crushed red pepper
kosher salt
black pepper

Non-standard supplies
None

Instructions

1. Prep all your ingredients - chopping, juicing, seeding etc. tomatoes first. 
2. In order to extract more water from the tomatoes, once diced, sprinkle with salt and allow to drain in a small strainer or on paper towels for at least 15 minutes 
3. Just before serving, cut the avocados into a bowl and smash with a fork. Leave it chunky because you have a lot more mixing to do, and this shouldn't end up smooth. 
4. Start adding some of the following ingredients, do not dump in all of anything right away. Cilantro, salt, jalapeno, garlic, black and red pepper. 
5. Mash with fork some more to blend. Taste it. Add more of what you want, but there's no way to take the heat or salt out, so add gradually and keep tasting as you go. 
6. Stir in the tomatoes at the end so they hold their shape.

Marinated Pot Roast

My mom really isn't as good of a cook as I thought when I was a kid.  (My dad isn't as tall either).  But this simple recipe was one I liked.  We used to broil it in the oven, then Dad tried it on the grill once. The grill is the only way to go.


Ingredients
3-4 lb chuck roast
2 pkgs McCormick Meat Marinade  (brand is critical here)

Non-standard supplies
Grill.  Don't ruin this by cooking it in an oven/broiler.

Instructions

1. Make 1 package of marinade as pkg instructs  (you'll need vegetable oil, white vinegar).
2. Add second package of marinade mix to solution without adding more liquid.  This makes the marinade stronger.
3. Slice the roast into thin strips against the grain, discarding large fat pieces.  The thinner the better - think fajita meat.
4. Cover meat with marinade and refrigerate for 2-3 hours
5. Occasionally, stab meat with a fork to tenderize
6. Grill meat until desired internal temp reached, I recommend medium since it's a tough piece of meat.  Because it's so thin, it will not retain heat for long, so cook in batches if needed.

How To: Cook Bacon

Bacon actually stumps some people, and it shouldn't.  Here are a few tips to help you not ruin this tasty and popular item.

If cooking on the stove top, cook it slowly.  Medium low heat is best.  That will render lots of fat, which means you get crispy bacon.  When you open the package of bacon, with a sharp knife cut the bacon so it's only half as long.  It will fit more appropriately into your pan.  It also works best for sandwiches at that length.

If your oven is free, then this is the easiest way to cook bacon.  Set it to 375 and layer slices into a sheet pan.  Watch it closely after about 15 minutes.  You won't have to flip it and you won't get bacon grease all over your kitchen.  Just be very careful removing it from the oven.  That grease is very hot and could hurt you if you spill.

In either case, extra bacon  (??? there is such a thing ???) can be stored, once cooled in a ziploc bag with a napkin or folded paper towel to absorb grease.  You can microwave it for 30 seconds to have hot bacon whenever you desire.

How To: Grill Onions

Grilled onions are best when caramelized and sweet, or so I think.  I love them on all sorts of foods -  brats, pizza, burgers, fajitas...

The key is to have patience, and cut the rings to even thickness.  I prefer them thick, about 1/2 an inch.  I use yellow or white onions for this.  Red onions just look bad once cooked, I think.

Start with a large fry pan.  Drizzle in olive oil and a couple pats of butter.  The oil has a higher smoke point, but butter tastes better.  Add your onions.  Load that pan up.  You should expect 1 medium onion per person because they will break down so much that your full pan will produce just a fraction of where you start.

Over medium heat, let the onions cook.  You don't have to stir them constantly.  If you start to see char marks, your heat is too high.  It should sizzle an pop, but not burn.  If you cook them too high, they'll just taste like burned bits.  If you don't use enough heat, you will cause them to sweat, but the moisture won't evaporate.  You get soft onions this way, but not sweet and caramelized.   If you finish cooking them before the rest of the food is ready, it's ok. They hold nicely on low once they're done.

If you intend to cook them with peppers, start the peppers ten minutes before you add the onions as they are more dense and take longer to cook.

Semi-homemade Pizza

So, I don't make the crust, but that's because this is cheap, easy, and convenient.

Ingredients
Jiffy brand pizza crust or Betty Crocker mix
sauce (optional)
your favorite pizza toppings

Suggested pizza toppings

Greek:
frozen chopped spinach, thawed and drained
feta
grilled onions

Club:
bacon
blue cheese
mushrooms
avocado (applied at time you serve)

Italian Chicken:
pesto
monterrey jack
garlic
mushroom
chicken (cooked and sliced)

Buffalo Chicken
rotisserie chicken, picked
Franks buffalo sauce
small diced celery
blue cheese salad dressing
blue cheese crumbles
monterrey jack

Non-standard supplies
Rolling pin makes this much better than improvising, but you can, if you're desperate.

Instructions

1. Regardless of which crust mix you use, make the crust and bake it until crispy before adding toppings.  This is different from the instructions, but it'll make all the difference
2. Add sauce (if applicable)
3. Add toppings
4. Add cheese
5. Broil in oven to melt and brown cheese

Tater Tot Casserole

Sometimes I make food that's intended for children or 4-5 people.  Luckily,  my husband likes "kid food" and will take leftovers to work for lunch.  Thanks, Baby!  You're the greatest.  This is sort of like Shepherd's Pie, but not bland.  This recipe makes a very large, heavy, volume.  Halving it would be ideal for smaller appetites or fewer leftovers.

Ingredients
2 lbs ground beef
1 tbsp onion powder
1 tbsp garlic powder
1 medium yellow/white onion, diced
2 10.75 oz can cream of celery soup
1 - 8 oz pkg finely shredded sharp white cheddar cheese
1 - 8 oz pkg finely shredded monterrey jack cheese
1 - 10 oz bag frozen supersweet corn  (Try Steam of the Crop candy Corn by FlavRPac it's very good)
1 small bag frozen peas
1 small bag frozen carrot chips
1 - 2 lb bag tater tots
Kosher salt
Black pepper

Non-standard supplies
none

Instructions

1. Cook beef with powdered onion and garlic and drain well
2. Transfer beef to large mixing bowl and stir in soups
3. Add 1 1/2 tsp of salt and pepper to taste. 
4. Add half pkg of both cheeses and stir to combine.
5. Preheat oven to 400
6. Spray 9x13 baking dish with nonstick spray
7. Spread beef mixture into pan
8. Add a single layer of frozen peas
9. Add about 25-30 carrot chips and raw onion
10. Add corn to fill in all cracks until you can't see anything under the corn
11. Top with remaining cheese
12. Arrange tater tots side by side in dish
13. Cover with foil
14. Bake covered for 50 minutes
15. Remove foil and broil for 15 more minutes to crisp potatoes
16. Sprinkle salt and pepper on crispy potatoes before serving (they're rather plain otherwise)

Variations
Use any cream soup you wish, but I'd tay away from potato since there's already a lot of potato.  Add green beans if you wish.  Use different cheeses such as colby or a milder cheddar. To make this heart unhealthy entree a little lighter, use ground turkey.

Caramel Apple Dip

I love honey crisp apples. They're sweet and crisp as the name suggests but they're only available in the fall. Use your favorite apple for this recipe, but I suggest it be crisp, not mealy.

Ingredients
apples, sliced
1 - 8 oz pkg cream cheese
Chopped peanuts (salt is ok, no skins, and not flavored)
1 bottle Caramel sundae sauce

Non-standard supplies
mixer - stand is preferred though hand will work

Instructions

1. Soften cream cheese in the package overnight 
2. Mix cream cheese until smooth and creamy 
3. add caramel sauce and slowly and taste periodically 
4. Once desired flavor achieved, stir in nuts 
5. Serve with apple slices 

Variations
Use neufchatel for lower fat option

Twice Baked Potatoes - Carnivorous

These were my first twice bakeds, but they're very heavy and contain meat.  I recommend these alongside a nice steak or chop.  This isn't for the faint of heart.  Count on 1 potato serving two people.   You can prep potatoes up through step 11 and then freeze them, too.  Then just thaw in a refrigerator and bake at 400 for 30-40 minutes until piping hot.


Ingredients

2 Russet potatoes  (1 potato = 2 servings)

3 tbsp butter, melted
1/2 c sour cream
2oz gruyere, grated
2oz sharp cheddar, grated
fresh chives
3 oz slice of pancetta (ask for a piece as thick as your pinky)
kosher salt
black pepper

Non-standard supplies

None

Instructions

1. Bake the potatoes on a high heat to get a crispy skin -  450 degrees for 1 hour
2. Meanwhile, cube fry and drain pancetta
3. Remove from oven and once cut lengthwise while holding with an oven mitt
4. Empty contents of potato into a mixing bowl, carefully not tearing the skin
5. Brush interior of skin with just enough melted butter to barely cover
6. Return skins to oven for further crisping for 5 minutes, then lower oven temperature to 375
7. In mixing bowl, add remaining melted butter, chives, pepper, gruyere, cheddar
8. Using potato masher blend, add sour cream gradually until you can form a potato baseball.  You are not looking for creamy potatoes here.  They should be dry in appearance, but one big lump.
9. Stir in pancetta
10. Taste.  Add more salt, pepper, chives as desired.
11. Spoon potatoes into skins, piling them high to use all the filling
12. Bake at 375 until filling begins to brown (15-20 minutes)