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)

Fear Not the Risotto

I believed that risotto was very complicated, took hours and a skill set I didn't possess.  That's just not the case.  Risotto is a little time intensive, but not much more than cooking any other meal from scratch.  It's delicious as an entree, or a side.

Ingredients
2 cups Arborio rice
6 cups stock  (chicken or vegetable)
4 oz parmesan cheese - the good stuff, not in a can
2 tbsp butter
kosher salt
black pepper

Non-standard supplies
none

Instructions

1. Heat the stock to a simmer in a sauce pan.
2. In a large fry pan, melt the butter.
3. Add the rice, and stir with a wooden spoon so the butter coats every grain of rice.  It will look silvery or translucent once it absorbs the butter. If there is extra butter, that's ok.  Just keep going.
4. Add stock one ladle at a time, pouring slowly.
5. Stir rice (not constantly) and let it simmer over medium-high heat as it aborbs the stock.
6. Meanwhile finely grate (Microplane is perfect) the cheese.
7. Once it looks like the liquid is gone, repeat steps 4 and 5
8. After the third ladle, the rice should look starchy and gummy.  Try the rice occasionally to gauge if it's done.  I prefer mine more cooked than al dente, but it's just whatever you like.
9. Don't try to use all the stock.  If you have some left over, it's ok.  This isn't a soup.  It shouldn't be floating in a broth.
10. Once rice is cooked to your liking add cheese and pepper.  Parm is very salty, so add it before salting the rice.  It may not need it.

Variations

I like to saute mushrooms and add them between steps 8 and 9.  Any vegetable would work though.

Blue Cheese Cole Slaw

This is an Ina Garten recipe, but we don't all have every gadget, lots of time, or a limitless budget, so I've noted some modifications.  I've made it a few times, and each time it's just delicious.  This is a wonderful potluck option.  You can use fresh cabbage, but I don't see any difference when you use the pre-shredded bagged coleslaw mix, except that by doing so, you save a LOT of time.  Plus, that's the only viable option if you don't have a food processor.

Ingredients
Veggies
1/2 small head green cabbage
1/2 head red cabbage
4 large peeled carrots

OR

2 bags (1 lb each?) cole slaw mix
4 to 8 oz (whatever you have) shredded carrots in a bag

Dressing
2 c  mayo
1/4 c dijon mustard
2 tbsp apple cider vinegar
2 tbsp whole grain mustard
1 tsp celery salt
1/2 tsp kosher salt
black pepper
6 oz crumbled blue cheese  (I prefer gorgonzola)
1 bunch flat leaf parsley


Non-standard supplies
Food processor if you choose to shred your own veggies

Instructions

1. Prepare cabbage using slicing blade
2. Prepare carrots by using the shredding blade
3. Set veggies aside in a colander resting inside a bowl.  Cabbage has an incredible amount of moisture in it that released once it's wet or salted.
4. Prepare the dressing by mixing in a medium bowl: mayo, mustards, vinegar, celery salt, kosher salt and pepper.
5. Pour only about a 1/2 cup of the dressing over the veggies and toss to coat.  By doing this, you will cause the cabbage to wilt and release some of its superflous water.  If you don't do this, you'll have watery slaw.
6. Add blue cheese to remaining dressing.
7. If this is 'make-ahead': Cover veggies with plastic wrap and refrigerate.  Refrigerate remaining dressing. Drain and toss every couple hours  to ensure water falls out.
8. 20 minutes before serving: Transfer veggies to a serving bowl. Mix in remaining dressing and stir.

Step 7 is necessary if making in advance.  If serving immediately, skip it.

MHG: Stand Mixer

MHG = Must Have Gadget

I don't have a professional chef's kitchen, though the mere thought of it makes me salivate. I don't even have all the "must haves" that I want. But I'll write about some of the items I think will change your cooking life. These are great ideas for showers and housewarmings, too.

Stand Mixer

I own the basic version of Kitchen Aid's traditional stand mixer - the 5 qt Artisan.  It wasn't cheap, but I've had it for several years and expect to have it for, perhaps forever?  They run about $300 retail, but get yourself a big blue Bed Bath & Beyond coupon for 20% off.  

First, come to grips that you won't use  this every day.  You may not even use it every month.  I don't bake that much, but if you do, don't wait.  Go get one.  Now.  There are attachments you can buy to turn your mixer into a multi-functional tool.  After all, the motor is a beast, might as well use it.  (I asked my husband for the attachment to make homemade ice cream.  If I get it for Christmas, you can be sure I'll  post about some experiments.)  In spite of not using it as often as you might think it needs to be at that cost, you will find that a stand mixer (any brand) makes making batters so much easier.  You don't have to stand over the bowl.  You don't get as much splatter.  You don't have to get your hands as messy.  

You can use the stand mixer for savory foods too, like when you mix ingredients for meatballs or when you knead dough.  

Purveyors

I've been on a quest to find a local (or semi-local) fishmonger.  Living in the midwest, this is difficult.  I want to be able to buy lump crab that was never canned.  I want to be able to get lobster claws, or shells for stock.  My husband lived in Maryland for a while and it'd be nice to have a crab boil.

I have found other vendors that please me to no end - but if you find a good fish place, let me know.

Mushrooms
I love them.  River Valley Kitchens makes an appearance at many local markets and specialty shops but you really should go in person sometime.  They have a cute shop in Burlington, WI and if you go, be sure to get the mushroom swiss brats - they're in the freezer case. Honestly, they're scrumptious.   Their shop isn't all that far from Lake Geneva, so I tend to head over there to feel better about driving so far for a single store.  They have an online shop, so don't feel left out if you are not from the area.  I also recommend the 5 cheese garlic spread.  It's delicious on crackers or baked onto french bread or a pretzel roll.

Spices
I love love love The Spice House.  They have numerous sites and an online store as well.  If you get the chance, though, visit the Evanston location. (I'll explain why Evanston in a moment).  Growing up in a house where "garlic salt" was the most exotic spice in the house, I had no idea so many options exist!  You can taste them all.  I highly recommend the smoky paprika and Chicago steak seasoning.  Get freeze-dried corn for a sweet healthy treat.  The best part of this place is you can choose any quantity.  You can buy saffron by the thread.  You can try new things or find those exotic spices that keep you from making that recipe you think will be sinful.

Breads
I said go to the Evanston location of the Spice House because there's a nearby Great Harvest Bread Co.  This is a chain, but they aren't every corner like Starbucks.  I've only ever been in the morning, which is a shame, because at that time of day I don't want a sandwich.  They make sandwiches though, and knowing how good the bread is, I have to believe the sandwich is equally good.  I recommend the Pesto Asiago bread.  It's best when you eat it warm -- which is why I show up in the morning.  My husband is a fan of their giant lemon bars, too.  They will allow you to sample the breads, so you can know what you're getting before you buy.  They also have a rewards program.

Sweet Corn
Undoubtedly, the  best corn I've ever had is Mirai corn grown by Twin Garden Farms.  They, too, will ship from their online store when in season.  But they make appearances at local farmers markets, too.  This corn is sweet and crisp every time.  You don't need to cook it, per se, but rather just  heat it.  I put mine in boiling water for 3 minutes and it's perfect.  Several times I've skipped a real meal to have a few ears of this corn as a meal instead.

Simple Tasty Red Sauce

This sauce doesn't take all day, has bold flavor and can be multiplied easily for large entrees.  It can be frozen and used as needed, as well.  As described it makes 3 cups -- enough for 1 pound of dried pasta & marinara. I even made this while we were vacationing because it's so simple.


Ingredients
2 tbsp butter
1 medium onion, grated
1/4 tsp dried oregano
4 cloves garlic, minced
1 - 28 oz can crushed tomatoes
1/4 tsp sugar
6 leaves roughly chopped basil (optional, but if you have it, I recommend it!)
kosher salt
black pepper

Non-standard supplies
None

Instructions

1. Melt butter in saucepan
2. Add onion, oregano and 1/2 tsp salt.  Stir occasionally.until onions begin to caramelize and liquid is gone  (5 min?)
3. Add garlic, stir, but don't cook.  After 30 seconds, add tomatoes and sugar.
4. Increase heat.  Simmer for 10-15 minutes.
5. Add salt and pepper to taste.
6. Off heat, add fresh basil and a drizzle of olive oil (optional)

Variations
Add red pepper flakes for heat, increase sweetness with more sugar, use 1/4 tsp dried basil in lieu of fresh.

Easy Manicotti

I made this when I hosted Christmas for my family (10 people). It's easy, serves a lot of people, and can be made ahead and kept warm in oven or with a chafing pan. If you are making ahead, keep it covered to retain moisture.

Ingredients
Sauce
Simple Tasty Red Sauce

Pasta & Filling
3 c part-skim or whole milk ricotta don't get fat free!
2 c grated parmesan - the real stuff
2 c shredded mozzarella
2 eggs
1/2 bunch fresh flat leaf parsley, mined
7-8 basil leaves
kosher salt
black pepper
16-20 no-boil lasagna noodles (flat or wavy)

Non-standard Supplies
None

Instructions

1. Preheat oven to 350
2. Prepare sauce -- feel free to double or triple the batch because you can put sauce on top when serving, or freeze unused portions.
3. Chop parsley and basil avoiding stems
4. Prepare the filling -- combine ricotta, 1 c parm, mozzarella, eggs, salt, pepper, and chopped herbs
5. To soften noodles, lay them flat in a 13x9 baking dish and cover with 1" of boiling water.
6. Using a form, separate them so they don't become one giant sticky glob. Careful not to tear them.
7. Let them soak for 5 minutes, then remove them ant set them on a kitchen towel or paper towels.
8. Once all noodles soft (may take numerous batches to prevent sticking), drain water.
9. Ladle in some red sauce to act as a lubricant into the same 13x9 pan.
10. Fill the noodles -- look at each noodle with the short end being the bottom. From the bottom edge, spoon in cheese filling until noodle is 3/4 covered, leaving the top clear of filling. It probably takes 2 heaping tbsp or so.
11. Roll the noodle and place in pan seam side down. Repeat with all the noodles, and it's ok for them to touch in the pan, but you want a single layer.
12. Cover with more red sauce.
13. Cover with aluminum foil and cook for 30-35 minutes.
14. Remove foil, sprinkle on remaining parm and broil for 5 mins, until cheese is slightly browned.

MHG: Thermometer

MHG = Must Have Gadget

I don't have a professional chef's kitchen, though the mere thought of it makes me salivate. I don't even have all the "must haves" that I want. But I'll write about some of the items I think will change your cooking life. These are great ideas for showers and housewarmings, too.

Digital Instant Read Thermometer

This little gem has saved me so many times, particularly when grilling. I used to have the wired kind where you set the target temp and let it alert you, but I found it clunky, annoying and the wire was too short. When I married, my husband and I merged our kitchen accoutrements and he had a small metal thermometer (like my mom had, but smaller face). It was okay, but very inaccurate because you could never tell if it read 130 or 150, and when you're cooking a steak, that's the difference between medium rare and well done. I switched to a cheapo digital instant-read and it's been bliss ever since.

I have alluded to my frugality before, so I don't really care what brand you have. You can calibrate it by putting it into boiling water. It should read 212 F / 100 C (thanks 3rd grade science). If you find yours runs high or low, just mentally adjust your cooking.

This is particularly wonderful when grilling where temperatures vary. Since buying this handy gadget, I've never served an overcooked steak or burger and I've never overcooked a chicken breast or pork chop -- both of which have a sensitive, narrow window for cooking well.

Spend the 10-15 dollars. You'll get a return on your investment after one perfectly cooked protein.

Pasta & Vegetables

This has become a staple at our house. It varies every time based on what we have on hand. There's no wrong combination or quantity. I don't use a sauce typically, but a pesto or my simple tasty red sauce can be nice.

Ingredients

Frozen fresh pasta, usually ravioli*

Cooked fresh vegetables (portobellas, spinach, zucchini, red peppers, asparagus, etc)

Fresh elements (mozzarella balls, basil, good parmesan, garlic, tomatoes, chives)

Non-standard supplies

None

Instructions

Cook vegetables, but don't overcook anything

(I roast the red peppers, blanch asparagus, saute portobellos, and saute zucchini)

Cook frozen pasta just before ready to serve - it only takes 3-4 mins.

Add fresh elements.

* Some of the best ravioli I've ever had is sold at Sam's Club. Grilled Chicken and Four Cheese is our favorite. But our local store carries frozen ravioli, too. Pick what you like -- it doesn't even have to be fresh pasta or stuffed. I've made this with penne and rotini before, too. Really, it's just about what you have on hand.

Brand Loyalty & Organics

I'm very budget conscious, so I don't have a ton of brand loyalty. I've never purchased a thing at Whole Foods either. I don't deny that organic food can taste better and be better for your longevity;  I use some, but it's usually something from my CSA or local farmer's market.  In those cases, I'm trying to support local business more than I'm being snobbish about ingredients. I just can't justify the cost. So I use prepared foods. I buy store brands. I eat chemically treated produce. You can always substitute brands in my recipes. I think they're delicious with my knock-offs, so they'd be AMAZING with any tastier options.

There are a few products in my life, however, where I insist on a specific brand. It's a discriminating palate, I suppose.

Those are:

Ketchup - must be Heinz

Mayo - must be Hellmans

Miracle Whip - no store brand "salad dressing" on this one

Dried Pasta -- Barilla, Prince, De Cecco or Creamette

Dijon mustard - must be Grey Poupon
Stock - Kitchen Basics is dark, rich and flavorful
Peanut butter - Jif

I'll post more if I think of them.

Broccoli Cheese Casserole

I should make this more often. I've forgotten how tasty it is until looking for items to post online. Update: I made this again with fresh broccoli and have to confess it is actually better with frozen.

Ingredients

1 can (10-11 oz) cream soup of your choice

3 - 10 oz pkgs frozen broccoli (best if it's florets, not a lot of stem)

1 - 8 oz pkg shredded cheddar

1 c mayo

1 egg

1/2 c finely chopped onion (white or yellow)

kosher salt

pepper

paprika (optional)

Non-standard supplies

None

Instructions

1. Preheat oven to 350.
2. Grease a 9x13 baking dish (spray, margarine, whatever you want)
3. Beat egg in a small bowl
4. In a medium bowl, mix soup, egg, mayo and onion
5. Add salt and pepper (and paprika) to mix as desired.
6. In a very large bowl, empty broccoli bags and break into pieces. yes, the broccoli is still frozen.
7. Pour mixture over broccoli.
8. Add cheese and stir to combine.
9. Pour contents into baking dish.
10. Bake for 45 min to 1 hour, until hot and bubbly.

Variations

Top with moistened bread crumbs if desired after 30 minutes. You could use broccoli and cauliflower -- just stick with 30 oz, give or take. You can use colby, monterrey jack or gruyere cheeses (or any combination!)

Whipped Cream

I find this to be so much more delicious than anything you can buy at the store. I've never measured, so you'll have to play around. Comment if you find a measurement that works every time. Sorry everyone, but real cooking is usually eyeballed!

Ingredients

Heavy whipping cream

Syrup - simple or flavored

Non-standard supplies

Stand Mixer

Instructions

1. Chill metal mixing bowl in freezer. It's critical whipping be done in cold conditions.
2. Pour some syrup into bowl. Make small batches because the whipping process makes it so voluminous. Try a 1/4 cup?
3. Add cream. Try 1/2 cup?
4. Turn mixer only medium and walk away. It should start to combine and form bubbles after a minute or so.
5. Kick speed up to high and leave it alone. Watch it and when the cream reaches the stiffness you desire, stop. It probably will take only 2-3 minutes. If you leave it beating for far too long, you'll make butter, but it's not as if you only have a 10 second window of opportunity.

Variations

Simple syrup is for plain whipped cream. But I have flavored the cream by using a flavored syrup (like you would make or buy. Think "coffee shop flavor shots".) I've also flavored cream with lime zest or basil, too. They're surprisingly tasty and make the cream seem less 'heavy'. Try to pull in a flavor of what it accompanies -- yes, it's good just off the spoon, too. Cinnamon, pumpkin pie spice, vanilla, cocoa, etc.

Slow Oven Chicken (healthy method)

Braising is just a method of low, slow cooking.  It is usually very easy but requires a lot of time.  This is "fast" by braising standards.  The skin will be removed, so this is a low-fat preparation but it's tender, juicy.

Ingredients
1 whole chicken - 4 1/2 to 5 lbs
1 bay leaf
1 small onion, medium chop
10-12 cloves garlic (whole)
2 sprigs fresh rosemary
1 stalk of celery, cut into 1 inch pieces
1- 2 tsp fresh lemon juice
olive oil
kosher salt
black pepper

Non-standard supplies
A lidded pot big enough for the whole bird -- an oval dutch oven or tin roasting pan will work
Fat separator  (ideally, but we can improvise)

Instructions

1. Preheat oven to 250 and put rack on lowest setting.
2. Throw away chicken parts - giblets etc.  Then pat dry and sprinkle generously with salt and pepper (all sides)
3. Prep chicken by heating olive oil (2-3 tbsp) on stove top until almost smoking.  Place chicken in pot, breast side down,
4. Add bay leaf, rosemary, garlic, celery, onion to pot.  Let cook for 5 minutes until chicken is browning.
5. Flip the bird in the pot and cook other side for 8 minutes, breast side up.
6. Cover pot with aluminum foil then place lid on pot  (double seal)
7. Bake for 90 minutes or until breast is 160 degrees.  Chicken will no longer look browned and skin will NOT be crispy.
8. Place chicken on cutting board and cover with foil from pot.
9. Strain juices in fat separator which are dark and throw away bay leaf and rosemary sprig.  If you don't have a fat separator, try spooning out as much fat as you can from the top.
10. Heat juices over low heat, adding garlic, onion and celery solids to warm.  Add lemon juice to taste.
11. Peel skin off chicken and carve.  Serve topped au jus - it's supposed to be thin, not a gravy.

Pumpkin Cream Cheese Bars

Fall is upon us, and I made this for the first time last night. It was a delicious hit.

Ingredients

1- 16 oz pkg of pound cake mix

3- eggs

2 tbsp butter

4 tsp pumpkin pie spice

1 8 oz pkg cream cheese

1 - 14 oz can sweetened condensed milk

1 - 15 oz can pumpkin

1/2 tsp salt NOT KOSHER

1 cup or 2 oz chopped pecans (more or less is ok, completely optional)

Non-standard supplies

None

Instructions

1. Set cream cheese out near oven to help it soften. (for a few hours at room temp if possible)
2. Preheat oven to 350
3. Melt butter
4. In a mixing bowl combine cake mix, 1 egg, butter, 2 tsp spice mix. Try to moisten everything. If it seems too dry, that means it's fine. Keep working the mix until everything is part of a crumble - not powder.
5. Spray pan with nonstick spray.
6. With your fingers, press the crumbs into the bottom of the cookie sheet as evenly as you can.
7. With an electric mixer (stand or hand) whip the cream cheese until fluffy. Slowly add the can of condensed milk. Add 2 remaining eggs one at a time. Add remaining 2 tsp of spice and salt with eggs. Once blended, add can of pumpkin. Mix until blended thoroughly.
8. Pour over crust. Sprinkle nuts over pumpkin mix.
9. Bake for 30-35 minutes. Pumpkin mix will set and start to crack.
10. Cool, chill, cut into bars.
11. Serve with whipped cream if desired