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QUICK POTATO TACOS (From serenityinthestorm.com) 1-2-21 Top of Page
2 tbsps. olive oil
1/2 cup onions, diced
1 1/2 cups potatoes, diced in 1/4-inch
cubes
2/3 cup zucchini, diced
2/3 cup bell pepper (any color),
diced
2/3 cup mushrooms, diced
1/2 tsp. cumin
1/2 tsp. smoked paprika
pinch red chili pepper
salt and pepper to taste
corn tortillas (about 3 per person)
– store bought or handmade
lime wedge, optional for garnish
1 avocado, diced
hot sauce, optional
Saute onions in olive oil while you dice the potato. Add diced potato and spices (paprika, chili and salt and pepper). Cook for 5 minutes, stirring frequently. Dice and add zucchini. Stir. Dice and add bell pepper. Stir. Dice and add mushrooms. If the vegetables are sticking to the bottom a lot, just add a tiny splash of water and stir. Cook vegetables until soft (about 15 minutes total). When the potato mixture is just about done cooking, heat a frying pan or griddle and heat the corn tortillas on both sides. (NOTE: If making your own corn tortillas, you can do this while the vegetables are cooking and then turn the heat off and cover the vegetables to keep them warm while you finish up the tortillas.) Scoop a spoonful of the vegetables into the warm tortillas and serve with avocado, hot sauce, and a little squeeze of lime.
PUMPKIN MEATBALLS 1-2-21
1 lb. lean ground beef
3/4 cup pumpkin puree
1 egg
1/2 cup bread crumbs
1/4 cup dried cranberries, finely
diced
4 sage leaves, minced to app. 1
tbsp.
1 1/2 tsps. dried minced onion
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 350°. In a medium bowl, combine beef, pumpkin and egg. Mix well. Add remaining ingredients and mix well. Divide mixture into 24 even portions and roll into balls. Arrange on cast iron griddle and bake for 25 minutes.
PAUL'S PUMPKIN BARS (From allrecipes.com) 1-2-21
4 large eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 oz.) can pumpkin puree
2 cups all-purpose flour
2 tsps. baking powder
1 tsp. baking soda
2 tsps. ground cinnamon
1 tsp. salt
Frosting:
1 (3 oz.) package cream cheese,
softened
1/2 cup butter, softened
1 tsp. vanilla extract
2 cups sifted confectioners' sugar
Preheat oven to 350°. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into an ungreased 10x15" jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
GRANDMA’S CHICKEN ‘N’ DUMPLING SOUP (From tasteofhome.com 10-3-20) 1-2-21
1 broiler/fryer chicken (3-1/2 to 4 lbs.), cut up
2 1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of mushroom soup,
undiluted
1 1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1 1/2 tsps. seasoned salt
1/4 tsp. pepper
1 bay leaf
DUMPLINGS:
2 cups all purpose flour
4 tsps. baking powder
1 tsp. salt
1/4 tsp. pepper
1 large egg, beaten
2 tbsps. butter, melted
3/4 to 1 cup whole milk
Snipped fresh parsley, optional
Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf. For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by tsp.fuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
PUMPKIN MEATBALLS (1-2-21) 1-9-21 Top of Page
1 lb. lean ground beef
3/4 cup pumpkin puree
1 egg
1/2 cup bread crumbs
1/4 cup dried cranberries, finely
diced
4 sage leaves, minced to app. 1
tbsp.
1 1/2 tsps. dried minced onion
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 350°. In a medium bowl, combine beef, pumpkin and egg. Mix well. Add remaining ingredients and mix well. Divide mixture into 24 even portions and roll into balls. Arrange on cast iron griddle and bake for 25 minutes.
CHEESY JALAPENO EGG MUFFINS (From incredibleegg.org) 1-9-21
10 large eggs
1 tsp. salt
1 tsp. garlic powder
1/4 tsp. pepper
2 jalapenos, 1 minced and 1 thinly sliced, divided
2 oz. cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup cooked bacon, chopped
Preheat oven to 375°. Prepare a standard muffin tin with nonstick cooking spray. In a large bowl, whisk together eggs, salt, garlic powder and pepper. Add minced jalapeno, cream cheese, cheddar cheese, mozzarella cheese and bacon. Divide mixture equally into prepared muffin tin. Top each muffin with a few jalapeno slices. Bake 20-25 minutes, until eggs are set. Allow to cool slightly, then remove from muffin tin. Serve and refrigerate leftovers up to 3 days. To freeze, allow egg muffins to cool completely, then wrap each individually in plastic wrap. Store in the freezer for up to 2 months. To thaw egg muffins, place in the refrigerator the night before they are needed, and in the morning, warm in the microwave for about 30 seconds or until heated through.
BUFFALO CHICKEN EGG BAKES (From hungry-girl.com) 1-9-21
1/4 cup light/reduced-fat cream cheese, room temperature
2 1/2 cups (about 20 large) egg whites or fat-free liquid
egg substitute
2 tbsps. light blue cheese dressing
2 tbsps. Frank’s RedHot Original Cayenne Pepper Sauce,
or more for topping
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. cayenne pepper
3 oz. cooked skinless chicken breast, cut into bite-sized
pieces
3/4 cup shredded part-skim mozzarella cheese
Preheat oven to 350°. Spray a 12-cup muffin pan with nonstick spray. In a large bowl, stir cream cheese until smooth. Add egg, dressing, hot sauce, garlic powder, onion powder, and cayenne pepper. Whisk thoroughly. Evenly distribute into the cups of the muffin pan. Evenly divide chicken among the cups, and sprinkle with mozzarella. Bake until firm and cooked through, about 20 minutes.
BUTTER CHICKEN 1-9-21
Marinade:
2 garlic cloves, crushed
1 tbsp. grated ginger
1 1/2 tsps. ground cumin
1 tsp. paprika or cayenne pepper
1 1/2 tsps. tumeric powder
2 tsps. gar masala
1 tbsp. lemon juice
1/2 cup plain greek yogurt or heavy cream
Combine ingredients and place 1 1/2 - 2 lbs. boneless, skinless chicken breast chicken in a bowl or bag and put in refrigerator for up to 20 hours.
1 tbsp. vegetable oil
8 oz. tomato paste or sauce
1 tbsp. sugar
1 tsp. kosher salt
1 cup cream
cilantro for garnish
Heat oil over high heat in large frying pan. When shimmering, add chicken and cook 3-5 minutes until chicken is white. Add tomato sauce, sugar and salt. Turn heat to low and simmer 15 minutes uncovered. Season with salt if desired. Stir in cream and heat another 5 minutes. Serve with basmati rice. Garnish with cilantro.
PICO DE GALLO 1-16-21 Top of Page
1/2 cup red onion
1/2 cup white onion
4 cups tomatoes, chopped
1 cup chopped cilantro
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
1/3 cup fresno chili, remove seeds
1/3 cup bell pepper, remove seeds
1/2 tsp. salt
1/2 tsp. pepper
Dice vegetables. Remove seeds and inner flesh of tomatoes before chopping. Combine all ingredients. Stir by hand. Add chopped ingredients and add juices. Add salt and pepper. Stir well. Serve with chips.
SHRIMP GUACAMOLE 1-16-21
1 avocado
1/2 cup pico de gallo
pinch salt and pepper
1 tbsp. lime juice
2 cooked shrimp
cilantro
2 cups fried wonton skin or chips
Prepare avocado, remove tail and chop shrimp and combine all ingredients and serve with wonton skins or chips.
POROTOS CON RIENDAS (CHILEN STEW) (From bonappetit.com) 1-23-21 Top of Page
2 cups dry cannellini or butter beans, pinto or navy will
work also
2 bay leaves
1 garlic clove, crushed
1 white or yellow onion, chopped
1 red bell pepper, chopped
2 ribs of celery, chopped
2-3 carrots, small cubes
2 cloves of garlic, chopped
2 cups fresh squash, butternut or acorn
2–3 chorizo, sliced, optional
spaghetti noodles
Soak beans overnight, and then bring them to a boil in abundant water bay leaves and garlic. Cook them on a low, gentle simmer until totally cooked through, which can take anywhere from 45 minutes to several hours, depending on the type of bean and their freshness. Peel and chop your squash. Heat a good amount of olive oil in a deep pot, add onion and garlic and sauté for 5 minutes at medium heat, until translucent, before adding the rest of the vegetables. Continue cooking, stirring to prevent sticking until vegetables begin to soften, around 7 minutes. Add some salt, pepper, 1 tsp. dried cumin, 1 tbsp. fresh thyme and some smoked paprika. Oregano can also be added. Add the cooked beans along with any extra cooking water, squash or pumpkin, and enough vegetable stock to finish covering the mix (around 1–2 cups). Cover and cook until the squash or pumpkin is nearly soft, around 10 minutes. Bring to a boil, add a handful of spaghetti, broken in half, and cook until noodles are cooked through, another 10 minutes. Season with salt and pepper to taste and serve in big bowls with slices of crusty bread.
BRAISED FRENCH ONION CHICKEN WITH GRUYÈRE (From thekitchn.com) 1-23-21
3 tbsps. unsalted butter
2 lbs. yellow onions, thinly sliced
1/8 tsp. baking soda
Kosher salt and freshly ground black pepper
1 tbsp. olive oil
3 lbs. boneless, skinless chicken thighs
2 cups low-sodium chicken or beef broth, divided
2 tbsps. Dijon mustard
1 tbsp. balsamic vinegar
2 to 4 cloves garlic, thinly sliced
2 fresh thyme sprigs
1 (4-inch) fresh rosemary sprig
1 1/2 cups shredded Gruyère cheese (about 5 ounces)
Coarsely chopped fresh parsley, for garnish (optional)
Arrange a rack in the middle of the oven and heat to 325°F. Cook the onions and chicken while the oven is heating. Melt the butter in a large, heavy bottomed oven-safe pot or Dutch oven over medium-high heat. Add the onions and baking soda and cook, stirring every few minutes with a wooden spoon, for 15 minutes. Continue cooking, stirring more frequently and scraping up the browned buildup that forms at the bottom of the pan, until the onions are a deep golden-brown, 10 to 15 minutes more. Meanwhile, sear the chicken. Heat the oil in a large nonstick or cast iron pan over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Working in batches as to not overcrowd the pan, sear the chicken until golden brown on both sides, about 3 minutes per side. As each batch is ready, transfer the chicken to a large plate. Add 1 cup of the broth to the chicken pan and scrape up any browned bits at the bottom of the pan. Add the mustard and vinegar and whisk to combine, then simmer until reduced by about half, about 5 minutes. Remove from the heat. When the onions are ready, add the garlic, thyme, and rosemary, and cook until fragrant, about 1 minute. Add the remaining 1 cup of broth, scrape up any browned bits at the bottom of the pan, and simmer until reduced by half, about 5 minutes. Taste and season with salt and pepper as needed. Remove and discard the thyme and rosemary stems. Transfer the chicken on top of the onions in an even layer and add any juices on the plate. Pour the mustard sauce over the chicken. Bake uncovered for 30 minutes. Remove the pot from the oven, then turn the oven up to broil. Sprinkle the chicken evenly with the cheese. Broil until the cheese is melted and golden brown on top, 3 to 4 minutes. Sprinkle with the parsley if desired and serve.
COPYCAT OLIVE GARDEN CHICKEN GNOCCHI SOUP (From thekitchn.com) 1-23-21
3 tbsps. olive oil
1 large yellow onion, chopped
1 cup shredded carrots
2 stalks celery, diced
4 cloves garlic, minced
1 1/2 tsps. kosher salt
1/2 tsp. freshly ground black pepper
4 cups low-sodium chicken broth (32 ounces)
2 cups cooked, shredded chicken
1 tbsp. fresh thyme leaves
1 lb. refrigerated potato gnocchi (not frozen)
1 (5 oz.) bag baby spinach
1 1/2 cups half-and-half
Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, celery, garlic, salt, and pepper, and cook, stirring occasionally until softened, about 5 minutes. Stir in the broth, chicken, and thyme, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the gnocchi, spinach, and half-and-half, and cook until the gnocchi is cooked through and the spinach is wilted, 2 to 3 minutes more. Serve immediately.
ROBIN'S CHILI LAB NOTES 1-23-21
2 pounds chili meat or lean hamburger
1/2-1 sweet onion, diced
1-2 cups dried red and black beans, mostly cooked with
salt
chili powder (8 shakes - 1/4 tsp.)
1 tsp. garlic powder
2 shakes cinnamon
1/4 cup molasses
1-2 tbsps. brown sugar
48 oz. V8
2 cans Ro-Tel
These were notes on making chili, there was no method.
CREAMY TORTELLINI SOUP 1-23-21
3 tbsps. butter
1 yellow onion, chopped
2-3 cloves garlic, minced
2 large carrots, sliced thin
1 tbsp. Italian seasoning
1 tsp. salt
1/4 tsp. pepper
1/4 cup flour
6 cups broth
1 pkg. frozen cheese tortellini
1 bag baby spinach
1 cup cream
Italian sausage or shredded chicken, optional
Melt butter in large pot on medium heat. Add onion, garlic, carrots and seasoning. Cook until translucent. Whisk in flour, add broth slowly and whisk well. Bring to boil. Add tortellini, spinach and meat. Cook over medium heat for 5-6 minutes. Add cream and heat through.
EASY MEATLOAF (From allrecipes.com) 1-30-21 Top of Page
1 1/2 lbs. ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tbsps. brown sugar
2 tbsps. prepared mustard
1/3 cup ketchup
Preheat oven to 350°. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5" loaf pan, or form into a loaf and place in a lightly greased 9x13" baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350° for 1 hour.
MEATLOAF WITH THE BEST GLAZE (From natashaskitchen.com) 1-30-21
2 lbs. ground beef 85% or 90% lean
1 medium onion, finely chopped
2 large eggs
3 garlic cloves, minced
3 tbsps. ketchup
3 tbsps. fresh parsley, finely chopped
3/4 cup Panko breadcrumbs
1/3 cup milk
1 1/2 tsps. salt or to taste
1 1/2 tsps. Italian seasoning
1/4 tsp. ground black pepper
1/2 tsp. ground paprika
Meatloaf Sauce Ingredients:
3/4 cup ketchup
1 1/2 tsps. white vinegar
2 1/2 tbsps. brown sugar
1 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground black pepper
1/4 tsp. salt
Line a 9x5" loaf pan with parchment paper and preheat oven to 375°. In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine. Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375° for 40 minutes. In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.
EGGS BENEDICT BAKE (From delish.com) 1-30-21
Butter, for skillet
8 English muffins, torn into small pieces
1 lb. deli sliced ham, chopped
8 large eggs
2 cups whole milk
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
For the Hollandaise
4 large egg yolks
Juice of 1/2 lemon
1/2 cup (1 stick) melted butter
Pinch cayenne pepper
Paprika, for garnish
Butter a large oven-safe skillet. Alternate layers of English muffins and ham in skillet until they’re both used up. In a large bowl, whisk together eggs, milk, and garlic powder and season generously with salt and pepper. Pour mixture over ingredients in skillet and cover with plastic wrap. Refrigerate at least 1 hour or up to overnight. When ready to bake, preheat oven to 375°. Bake until bread is golden and eggs are cooked through, 1 hour. (Cover with foil if top is getting too brown.) Let cool.
Make Hollandaise
Bring 2 inches of water to a boil in a small saucepan, then reduce heat to maintain a low simmer. In a medium heatproof bowl, whisk together egg yolks with lemon juice. Place over saucepan (be sure bottom of bowl doesn’t touch water) and, while whisking vigorously, slowly add melted butter and whisk until thickened, about 2 minutes. Remove from heat and season with cayenne and salt. Drizzle hollandaise over bake and sprinkle with paprika before serving. Hollandaise sauce IS FINICKY: Don't heat it too much or else the eggs will start scrambling (worst nightmare). Make sure the bowl never touches the water, and don't stop whisking.
HOT CHAI LATTE (From allrecipes.com) 1-30-21
1 cup milk
1 cup water
1 large strip of orange peel
3 whole cloves
1 (3") cinnamon stick
3 whole black peppercorns
1 pinch ground nutmeg
4 tsps. white sugar
2 tsps. black tea leaves
Combine the milk and water in a saucepan over medium-high heat. Once this mixture has warmed, place the orange peel, cloves, cinnamon stick, peppercorns, nutmeg, sugar and tea leaves into the pan. Bring to a boil, then reduce heat to medium-low, and simmer until the color deepens to your liking. Strain out spices, and pour into cups.
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