Monday, February 5, 2024

Cast Iron Carrots with Curry

 Ingredients:

3 T. coconut oil
2 lb. carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick 
1/2 t. salt 
1/2 t. ground black pepper 
1 t. curry powder 
1/4 C. roughly chopped fresh cilantro 

Directions:

  1. Heat a large, heavy skillet over medium-high heat and add the coconut oil. 
  2. When hot, add the carrots in an even layer to maximize contact with the pan. 
  3. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. 
  4. Add the curry powder and mix to combine. 
  5. Scatter the cilantro over the top and serve.

Nilla Wafer Crust

 Ingredients:

60 Nilla wafers
1/4 C. granulated sugar
1/3 C. butter, melted

Directions:

  1. Preheat oven to 350F. 
  2. Lightly spray a pie plate with cooking spray and set aside.
  3. Place Nilla wafers in a food processor and pulse until only crumbs remain. 
  4. Transfer crumbs to a medium size bowl and stir in sugar and melted butter.
  5. Pres the crumbs firmly into the pie plate and up the sides.
  6. Bake for 10 minutes or until edges are just starting to turn golden brown. 
  7. Let cool completely on a wire rack before filling.

Sunday, January 7, 2024

Hamburger Buns

 


Ingredients:

3 T. warm whole milk, between 105° and 120°F
1 C. warm water, between 105° and 120°F
2 ¼ t. (1 packet) instant yeast
2 ½ T. granulated sugar
1 large egg, at room temperature, slightly beaten
3 C. - 3 C. + 3 T. bread flour, approximately
⅓ C. all-purpose flour
1 ½ t. fine salt
3 T. unsalted butter, at room temperature
For tops:
1 large egg beaten with 1 tablespoon water
Sesame seeds, optional

Directions:

  1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, and egg.
  2. Add the flour to the bowl, and mix until incorporated. 
  3. Mix in the salt and butter. 
  4. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky).
  5. Transfer the dough to a lightly oiled bowl. 
  6. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
  7. Line two baking sheets with parchment paper. 
  8. Divide the dough into 8 equal parts. 
  9. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. 
  10. If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling. 
  11. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
  12. Preheat the oven to 400°F. 
  13. Brush the tops of the buns lightly with the egg wash. 
  14. Sprinkle with sesame seeds. 
  15. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. 
  16. Transfer to a rack to cool completely.

Serve or store in an airtight container in the freezer for up to one month. 

Monday, January 1, 2024

Peppermint Bark

 


Ingredients:

12 oz. white chocolate, coarsely chopped and divided (6 oz. per layer)
6 oz. semi-sweet or bittersweet chocolate, coarsely chopped
1 1/2 t. vegetable oil or coconut oil, divided (1/2 t. per layer)
1/2 t. peppermint extract, divided (1/4 t. per layer)
2–3 regular-size candy canes, crushed

Directions:

  1. Line the bottom and sides of a 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. 
  2. Bottom layer:  Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. 
  3. Add 1/2 teaspoon of oil. 
  4. Melt in 20-second increments, stirring vigorously with a silicone spatula or spoon after each increment, until completely melted and smooth. *White chocolate and chocolate overheat easily, so it’s important to do this in increments. 
  5. Once melted, stir in 1/4 teaspoon peppermint extract. 
  6. Pour melted white chocolate into the prepared baking pan, and spread into a thin smooth layer. 
  7. Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate. 
  8. Middle layer:  Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. 
  9. Add 1/2 teaspoon of oil. 
  10. Repeat melting, just as you did with the white chocolate. 
  11. Once melted, stir in remaining 1/4 teaspoon peppermint extract. 
  12. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. 
  13. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.
  14. Top layer:  Place the remaining 6 oz. white chocolate in a small heatproof bowl or a liquid measuring cup. 
  15. Add last 1/2 teaspoon of oil. 
  16. Repeat melting, just as you did with the other layers. 
  17. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) 
  18. Sprinkle evenly with crushed candy canes. 
  19. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or hit with a rolling pin or meat mallet until crushed.
  20. Refrigerate the bark until completely set, about 1 hour. 
  21. Once hardened, remove from the pan and peel off the foil or parchment. 
  22. Break or cut into pieces as large or as small as you want. 
  23. If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing.
  24. Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.

Thursday, October 12, 2023

Slow Cooker Italian Beef Sandwiches

 Ingredients:

4-5 pound rump roast
1 C. beef broth or water
1 packet (0.7 oz.) dry Italian-style salad dressing mix
2 t. Italian seasoning
1 t. salt
1/2 t. pepper
1 t. garlic powder
10-12 crusty rolls
10-12 slices Provolone cheese
Cooked onions, roasted peppers, sliced pepperoncini (optional)

Directions:

  1. Place the beef in a slow cooker. 
  2. Add the broth or water over the top. 
  3. Sprinkle the dry Italian-style salad dressing mix, Italian seasoning, salt, pepper, and garlic powder over the top of the roast. 
  4. Cover and cook on LOW for 10-11 hours or on HIGH for 5-6 hours or until the beef shreds easily.
  5. Remove the beef from the slow cooker and shred with 2 forks. 
  6. Place meat in the rolls and top with a slice of cheese. 
  7. Place the sandwiches on baking sheets and broil 2-3 minutes or until the cheese is melted.
  8. If desired, strain the juices in the slow cooker and serve as a sandwich dip or drizzle juice over the sandwich. 
  9. Top with onions, roasted peppers, and/or sliced pepperoncini, if desired. 

Tuesday, August 15, 2023

Butterscotch Treats

Ingredients:

1 - 11 oz. bag butterscotch chips
1/4 C. creamy peanut butter
4 C. cornflakes

Directions:

  1. Line two baking sheets with parchment paper or wax paper.
  2. Place butterscotch chips and peanut butter in a large microwave safe bowl and heat for 30 seconds on high. 
  3. Stir, repeating as needed in 30 second increments, until melted and smooth.
  4. Carefully stir in the cornflakes until they are coated with the butterscotch mixture.
  5. Scoop 1 or 2-tablespoon sized scoops of the mixture onto the prepared cookie sheets. 
  6. Chill to set the clusters, then transfer for a tin or serving plate and enjoy.

Friday, July 14, 2023

Mustard-Glazed Baked Chicken Thighs

Ingredients:

12 boneless, skinless chicken thighs
2 T. coconut oil, melted
2 T. Dijon mustard
3/4 t. poultry seasoning
1/2 t. salt
freshly ground black pepper, to taste

Directions:

  1. Preheat the oven to 425 degrees F.
  2. In a small mixing bowl, whisk together the coconut oil, Dijon mustard, poultry seasoning, and salt.
  3. Arrange the chicken thighs in a 9"x13” baking dish. 
  4. Brush the mustard glaze mixture evenly over the top of each thigh. 
  5. Add freshly ground black pepper to taste.
  6. Bake uncovered for 30 minutes or until a meat thermometer reads 165 degrees when inserted into the center of one of the chicken thighs.

Sunday, June 18, 2023

Breakfast Casserole

Ingredients:

2 lb. breakfast sausage
1 (8-oz.) pkg. cream cheese, softened
1 (30-32oz) bag frozen tater tots
1 t. salt
1/2 t. pepper
1/4 t. garlic powder
1/4 t. onion powder
2 C. shredded cheddar cheese
8 eggs
2 C. milk

Directions:

  1. Preheat oven to 350ºF. 
  2. Lightly spray a 9×13-inch pan with cooking spray.
  3. In a large skillet, cook sausage until no longer pink. 
  4. Drain fat.
  5. Add cream cheese to skillet and mix with cooked sausage.
  6. In a large bowl, toss together tater tots, cooked sausage and cream cheese mixutre, and shredded cheddar cheese. 
  7. Pour into a lightly greased 9×13-inch pan.
  8. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. 
  9. Pour over tater tot mixture.
  10. Bake uncovered for 60 – 70 minutes, or until eggs are set.

Tuesday, June 13, 2023

Fluffy Pudding Pie

Ingredients:

1 6 oz. box of instant pudding
1 C. milk
1 8 oz. tub of Cool Whip, thawed
1 graham cracker or Nilla Wafer crust

Directions:

  1. Mix pudding mix with milk.
  2. Fold Cool Whip into pudding mixture.
  3. Spread mixture into pie crust.
  4. Place in freezer for at least an hour prior to serving.

Monday, June 5, 2023

Shrimp Alfredo with Bacon Crumbles


Ingredients:

1 lb. shrimp, precooked
1/2 lb. bacon
1 lb. Fettuccini pasta

Directions:

  1. Cook bacon until crisp, set aside
  2. Prepare Fettuccini according to package directions
  3. Prepare Alfredo sauce if using homemade.
  4. Remove tails from the shrimp
  5. Add shrimp to Alfredo sauce to heat through.
  6. Combine cooked pasta, Alfredo sauce and shrimp in a large bowl.
  7. Crumble bacon over bowl of pasta.

Alfredo Sauce

Ingredients:

1 C. Butter
3 C. Heavy Whipping Cream
4 t. Garlic Minced
1 t. Italian Seasoning
1 t. Salt
1/2 t. Pepper
4 C. Freshly Grated Parmesan Cheese

Directions:

  1. Add the butter and cream to a large skillet.
  2. Simmer over low heat for 2 minutes.
  3. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
  4. Whisk in the parmesan cheese until melted.
  5. Serve immediately.

Friday, May 26, 2023

Sensational Seafood Salad

 


One of our local grocery stores has amazing imitation crab salad.  I'm always looking for a good crab salad.  This recipe is not identical to what I'm looking for, but I did enjoy it and don't want to lose it.

Ingredients:

1 - 1.5 lb. Imitation Crab
¼ C. mayonnaise
¼ C. sour cream
Salt & Pepper to taste
¼ t. dried dill
¼ t. lemon juice

Directions:

  1. Remove crab from package and separate flakes
  2. Chop and shred the crab in a medium bowl.
  3. Add all other ingredients and mix well.
  4. Refrigerate 2-3 hours or overnight to blend flavors.
  5. Serve and enjoy!

Wednesday, May 24, 2023

Slow Cooker Chicken Pot Pie Soup

Ingredients:

1 lb. boneless chicken breast
10 oz. can fat-free cream of chicken soup
4 C. low-sodium chicken broth
16 oz, frozen bag peas, carrots, corn, and green beans
1 C. potato, peeled and diced
1/2 C. onion, diced
1 t. thyme
1 t. pepper
1 bay leaf
2 T. cornstarch
2 T. water

Directions:

  1. Place the chicken in a slow cooker, followed by the remaining ingredients except for the cornstarch and water. 
  2. Stir to combine. 
  3. Cook on high for 5 hours or on low for 7-9 hours.
  4. Just before serving the soup, add the cornstarch and water to a small bowl, and mix until the cornstarch is dissolved. 
  5. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thickened, just a few minutes.