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NO SHOW 9-7-19 Top of page
MACARONI AND CHEESE (From foodnetwork.com) 9-14-19 Top of page
4 cups (1 lb.) elbow macaroni
5 tbsps. unsalted butter
4 cups milk
1/2 medium onion, stuck with 1
clove
4 cloves garlic
1 bay leaf
3 sprigs fresh thyme
1 tsp. dry mustard
2 tbsps. all-purpose flour
2 cups grated Cheddar, plus 1 cup
in big chunks
1/2 cup grated Parmesan
Kosher salt
freshly ground black pepper
Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tbsps. butter; set aside. Heat the oven to 350°. Coat a large baking dish with 1 tbsp. butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tbsps. butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.
OLD FASHIONED EASY APPLE CRISP (From thechunkychef.com) 9-14-19
6 golden delicious apples, peeled
and chopped (other varieties can be used, can also be sliced)
2 tbsps. granulated sugar
1 3/4 tsp. ground cinnamon, divided
1 1/2 tsp. lemon juice
1 cup light brown sugar
3/4 cup old fashioned oats
3/4 cup all-purpose flour
1/2 cup cold unsalted butter, diced
into small cubes
pinch of kosher salt
Preheat oven to 350°. Butter an 8x8" baking dish, or spray with non-stick cooking spray. Set aside. In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp. of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp. cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture. Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly. Serve warm.
BREAKFAST PUMPKIN PIE SMOOTHIE (From dishingdelish.com) 9-14-19
1 medium banana
1 cup milk
1 cup ice
3/4 cup pumpkin puree
1/2 cup oatmeal
1/2 cup vanilla Greek yogurt
3 tbsps. maple syrup
1 1/2 tsps. pumpkin pie spice
1/2 tsp. cinnamon
Pinch of nutmeg
Place all ingredients in blender and blend on high until all ingredients are smooth. Pour into a glass and serve immediately.
BEER CHEESE DIP 9-21-19 Top of page
8 oz. shredded cheddar cheese
8 oz. shredded mozarella cheese
8 oz. cream cheese
1 cup beer
1 tsp. garlic salt
Melt cream cheese in pan over medium heat, stir in remaining ingredients and heat until melted.
JIM'S SAVORY PRETZEL (From northernbrewer.com) 9-21-19
13 1/2 cups water
2 tbsps. brown sugar
2 1/4 tsps. dry active yeast
6 tbsps. unsalted butter (melted)
3 tsps. kosher salt
4 cups all-purpose flour
1 cup spent grains*
3/4 cup baking soda
2 whole eggs Vegetable oil
*spent grain were 2-row, pale wheat, rice hulls, and dehusked carafa III
Stir 1 1/2 cups warm water, brown sugar, dry yeast, and butter in a bowl until it becomes foamy. Let sit for 5 minutes. In the same bowl stir in salt, flour and spent grains until dough is smooth (5 minutes). In a different bowl of similar size lightly coat with vegetable oil. Create dough balls and add them to the bowl. Cover bowl with damp cloth and leave in a warm area for 1 hour. When the hour is over preheat oven to 425°. Add 12 cups of water to a large pot and add baking soda. Then bring pot to a boil. Beat eggs in 1 tbsp. cold water. Divide dough equally into 12 pieces and fold pretzels how you wish. Boil pretzels in the bath for 30 seconds (this will create a savory outer layer). Transfer pretzels to baking sheet. Then coat heavily with egg wash (and kosher salt if desired). Bake for 15 to 20 minutes.
SPICY VEGGIE HASH (From myrecipes.com) 9-21-19
2 tbsps. olive oil
3 cups diced peeled sweet potato
2 tbsps. chopped fresh oregano
3/4 tsp. kosher salt, divided
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper
5 garlic cloves, minced
1 1/4 cups water, divided
1 cup green beans, trimmed and cut into 1-inch pieces
1 tbsp. adobo sauce
1 (15.5 oz.) can unsalted black beans, rinsed and drained
2 ounces queso fresco, crumbled (about 1/2 cup)
1/4 cup unsalted pumpkin seed kernels
1 plum tomato, seeded and diced
Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 tsp. salt. Cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic. Cook 1 minute. Add 1/2 cup water. Cover. Reduce heat, and cook 5 minutes. Uncover and cook 2 minutes. Remove pan from heat. Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 tsp. salt and green beans and cook 4 minutes. Stir in adobo sauce and black beans. Place 1/2 cup potato mixture in each of 4 shallow bowls. Top each with 1/2 cup bean mixture, 2 tbsps. cheese, 1 tbsp. pumpkin seeds, and 1 tbsp. tomato.
No show 9-28-19 Top of page
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