Recent Additions

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Amish Casserole

Ingredients

  • 8 ounces uncooked wide egg noodles
  • 8 ounces cream cheese, softened at room temperature
  • 1 cup cottage cheese, at room temperature
  • ½ cup sour cream, at room temperature
  • 3 tablespoons salted butter, melted
  • 1 tablespoon olive oil
  • 1 ½ lbs. ground beef
  • ½ cup diced onion
  • ½ of a medium green bell pepper, seeded and diced
  • 1 (14.5 oz) can diced tomatoes, drained
  • ¾ cup condensed tomato soup, not diluted
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded cheddar or mozzarella cheese
  • Optional garnish: chopped fresh parsley, basil, or other herbs

Instructions

  • Preheat oven to 350°F (180°C). Grease a 9 x 13-inch baking dish; set aside.
  • Cook noodles in a pot of salted boiling water according to package instructions until just barely al dente, about 5-6 minutes. Drain and set aside.
  • Meanwhile, in a large bowl, stir together softened cream cheese, cottage cheese, sour cream, and melted butter. Set aside.
  • In a large skillet, heat olive oil over medium-high heat. When the oil shimmers, add the ground beef, onion, and bell pepper. Cook until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Drain excess fat.
  • Stir in diced tomatoes, tomato soup, and Worcestershire sauce.
  • Place ½ of the cooked noodles in the bottom of the prepared baking dish. Top with ½ of the cream cheese mixture and ½ of the meat mixture. Repeat layers with remaining ingredients. Top with shredded cheese.
  • Bake, uncovered, for 25-30 minutes, or until heated through.
  • Garnish with fresh herbs, if desired, and serve!

Notes

  • Cook the pasta in a large pot of salted boiling water. Well-salted water is imperative for flavorful noodles.
  • Boil the pasta just until barely al dente (about 1 minute less than called for on the box). They will continue to cook in the oven, so you don’t want to end up with mushy, overdone noodles.
  • Bake the casserole just until it’s heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don’t bake it for too long or it may dry out or get burned on top.
  • Garnish the casserole with fresh herbs, such as chopped parsley, for a bright touch of flavor and color.
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Thai Chicken Curry (Panang Curry)

INGREDIENTS:

6 cups (1440 ml) full-fat coconut milk, with 3
tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste (Mae Ploy Preferred)
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken
breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds (optional)
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly
chopped

DIRECTIONS:
1. In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and
become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.

2. Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.

3. Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

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Ranchero Sauce

Ingredients

  • 1 tablespoon olive oil
  • 2 shallots, peeled and chopped
  • 2 cloves garlic, minced
  • 15 ounces tomato sauce (1 can)
  • 12 ounces roasted piquillo peppers or roasted red peppers (1 jar)
  • 4.5 ounces chopped green chiles (1 can)
  • 1 cup chicken stock
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1/4 teaspoon liquid smoke
  • 1/2 cup heavy cream

Instructions

  • Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.
  • Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.
  • Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.
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Rib Rub- Nashville

Rub recipe from one of my favorite local cooks, Jeromy Esplin.

1 cup season salt
1/2 cup paprika
1/2 cup chili powder
1/2 tsp mustard powder
1/4 tsp ginger
1/8 tsp dry cloves
1 tbls black pepper
1/2 cup brown sugar
1 tbls onion powder
1 tbls garlic powder

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BBQ Sauce- Texas Style

Jeromy Esplins BBQ Sauce recipe- the longer it sits the better!

Ingredients:
1 cup ketchup
1/2 can tomato paste (~2 tbls)
1 med onion- finely minced
4 cloves crushed garlic
1 med bell pepper finely minced
1 tsp black pepper
1/2 tsp cumin (or more to taste)
1 tsp chili powder
1/2 tbls salt
3 tbls Worcestershire
2 tbls hot sauce (crystal, tapatio, something vinegar based)
2 tlbs brown sugar, honey, or molasses
1/2 cup apple cider vinegar
1 tbls paprika
2 tsp cayenne (or more to taste)
1/8 tsp liquid smoke
1/4 tsp dry mustard (or yellow)
2 tbls butter (or bacon grease)
1 habanero (optional- float at end)

Instructions:
Sauté veggies in butter or bacon fat until onions are translucent (veggies should be finely finely finely minced)! Add the rest of ingredients except sugar and bring to boil. Once at a boil whisk in sugar. Let simmer for 20-30 minutes. Can be served immediately or chilled. Adjust heat by adding more or less cayenne, red chili flakes, include one jalapeño, or float a habanero in whole during the simmering phase.

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Louisiana Chicken Pasta

Delicious Parmesan crusted chicken is served over bow tie pasta over a spicy New Orleans sauce.

Ingredients

  • 1 egg
  • salt and pepper
  • 1 tsp garlic powder
  • 1 tsp Italian Seasoning
  • 1 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • 1/4 cup flour
  • 2 tbsp olive oil (divided)
  • 2 tbsp butter (divided)
  • 1 lb chicken breasts thin (4 to 5 pieces)
  • 8 oz cremini mushrooms sliced
  • ½ large yellow bell pepper chopped
  • ½ large red bell pepper chopped
  • 2 green onions chopped
  • 3 cloves garlic sliced

Sauce:

  • 1 cup chicken stock sodium free (adjust salt if not sodium free)
  • 1 cup heavy cream
  • 2 tablespoons Cajun Seasoning
  • 1 teaspoon Salt
  • 10 oz bow tie pasta
  • 1/2 cup Parmesan cheese grated

Instructions

  • First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. Whisk this egg mixture slightly.
  • The second bowl is for the parmesan, bread crumbs and flour.
  • Dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
  • TO COOK THE CHICKEN: Heat 1 tablespoon olive oil and 1 tablespoon butter on medium high in the stainless steel skillet. PLACE COATED CHICKEN in skillet and cook on medium high heat for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Remove from the skillet onto a large plate.
  • Melt 2nd tablespoon olive oil and 1 tablespoon butter. Add sliced mushrooms to the hot pan and cook for a total of 3 minutes – 1.5 minute on each side.
  • Add chopped bell peppers and green onions, and a splash of olive oil. Cook for 4 minutes on medium high until softened. Add garlic cloves and cook for 1 additional minute until garlic is fragrant.
  • TO MAKE SAUCE: Add chicken stock, heavy cream, Cajun Seasoning, and salt to taste. 
  • TO COOK PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse. For authentic “al dente” pasta, boil your pasta uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.
  • Add pasta to the pan and stir until fully coated in sauce. Add Parmesan to the sauce now. Taste and season with more salt if necessary. 
  • Slice chicken into thin strips and serve on top of pasta in individual plates. Sprinkle with additional shredded Parmesan and chopped fresh green onions, if desired.
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Butter Chicken

Ingredients

For the chicken marinade:

  • 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon minced ginger (or finely grated)
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon of salt

For the sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
  • 1 large onion, sliced or chopped
  • 1 1/2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced or finely grated
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 14 oz (400 g) crushed tomatoes
  • 1 teaspoon red chili powder (adjust to your taste preference)
  • 1 1/4 teaspoons salt (or to taste)
  • 1 cup of heavy or thickened cream (or evaporated milk to save calories)
  • 1 tablespoon sugar
  • 1/2 teaspoon kasoori methi (or dried fenugreek leaves)

Instructions

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  • Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
  • Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
  • Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

Notes

OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.

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Pork Carnitas

3 tablespoons virgin olive oil

2 1/2 teaspoons sea salt

1 teaspoon freshly-ground black pepper

1 tablespoon dried oregano

1/2 tablespoon garlic powder

1/2 tablespoon ground cumin

1/2 tablespoon chili powder

4 pounds pork shoulder, boneless, cut into 3 inch cubes

2 cups Coca-Cola- Mexican Cola Only!

3/4 cup orange juice (juice of 2 oranges)

3 chipotle peppers from a can

1/4 cup lime juice (juice of 2 limes)

1/4 cup pineapple juice – optional

1 onion, chopped

5 cloves of garlic, minced or pressed

2-3 Jalapeno peppers (with seeds and veins removed), chopped

Vegetable oil (or olive oil) for pan frying the carnitas

  1. Rinse the pork well. Dry it with paper towels. Create the spice rub: Add olive oil, salt, pepper, and dried spices to a small bowl. Mix well. Spoon spice rub over the pork. With clean hands, rub it all over the meat.
  2. Add the piece of pork (fat cap up) to inner steel pot of electric pressure cooker. Sprinkle chopped onion, jalapenos, chipotles, and minced garlic on top. Pour Coca-Cola and citrus juices over the meat.
  3. Lock pressure cooker lid in place. Cook for 80 minutes on high. Let pressure release naturally. For Mealthy Multi-Pot users: PRESSURE COOK + HIGH PRESSURE + NATURAL RELEASE. Cook for 80 minutes.
  4. After allowing pressure to release naturally for 15 minutes, press CANCEL. Press and hold PRESSURE RELEASE for 3 seconds to quick-release remaining pressure. Carefully lift meat from pressure cooker and transfer to a plate. Reserve the liquid. With two forks, shred the pulled pork. Remove and discard chunks of fat.
  5. Heat oil in a large well-seasoned skillet or on the Blackstone over high heat.
  6. Work in batches so the pan is not crowded. Add carnitas to the pan. Drizzle some of the reserved liquid over the meat.
  7. Once carnitas have become golden and crisp on one side, flip them over with a spatula. Allow the second side to sear just briefly! All of the liquid should evaporate during this process, leaving you with perfectly crisp and tender carnitas. Repeat with remaining batches of pulled pork. To keep carnitas from drying out, drizzle a bit of reserved liquid over the meat to keep it  tender and juicy.
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Beef Stroganoff

Short Family Favorite

Ingredients:2 lbs ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 4-ounce can sliced mushrooms, drained
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 cup beef consomme or bouillion
3 tablespoons tomato paste
1 cup sour cream mixed with 2 tablespoons flour (added at the end)
Directions:

  1. Brown ground beef in large skillet
  2. Add onions, garlic and mushrooms. Saute until onion is golden brown.
  3. Put in crock pot with all remaining ingredients except sour cream.
  4. Stir thoroughly. Cover and cook on low for 7 to 9 hours.
  5. Stir in sour cream 1 hour before serving.
  6. Serve over hot buttered noodles or rice.