Tag: American

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Farro Salad

Laurie Coots Recipe, adapted from NYT. Coots family favorite.

Ingredients:

INGREDIENTS

  • 1 cup farro
  • 1 cup apple cider (to change the taste, changing the juice makes a big difference, i.e. passionfruit juice, orange, etc.)
  • 2 teaspoons kosher salt, more as needed
  • 2 bay leaves
  • 8 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
  • 70 grams chopped pistachio nuts (1/2 cup)
  • 2 cups arugula leaves
  • 1 cup parsley or basil leaves, torn
  • 1 cup mint leaves
  • ¾ cup halved cherry or grape tomatoes
  • ⅓ cup thinly sliced radish
  •  Maldon or other flaky sea salt, for finishing

Directions:

  1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Credit: NYT: Charlie Bird

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Buffalo Chicken Dip

  • 2 cups shredded cooked chicken (can use canned chicken if necessary)
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese crumbles- (optional)
  • 1 cup cheddar cheese, – Grated (optional)

Instructions:

  1. PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart baking dish.
  2. BAKE 20 minutes or until mixture is heated through; stir.  Sprinkle with green onions, if desired, and serve with chips, crackers and/or cut up veggies.
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Cornbread Dip- Seven Layer

Trisha Rencher Recipe- Family favorite.

Ingredients:

1 pkg. jiffy cornbread muffin mix
1 can diced green Chile, undrained
1/8 tsp cumin
1/8 tsp oregano
pinch of sage
1 cup sour cream
1 cup mayonnaise
1 package of ranch salad dressing mix
2 cans pinto beans, drained and rinsed
2 15oz cans whole kernel corn, drained
3 medium tomatoes, chopped
1 green pepper, chopped
1/2 small onion, chopped
10 strips (or more) bacon, cooked and crumbled
2 cups cheddar cheese, shredded

Directions:
Mix cornbread muffin mix according to package instructions. add green chiles, cumin, oregano, and sage to mix and bake in 9×13 inch cake pan.
Bake at 350 for 15-20 minutes, cool, cut into squares.
combine mayo, sour cream, and ranch dressing mix
Layer in pan- cornbread, then beans, then ranch dressing mixture, corn, tomatoes, peppers, onions, bacon, then cheese, then repeat, in 9X13 inch pan. Repeat until pan is full.

Additional note- occasionally double bacon, double spices in cornbread, and add a can of jalapeños to the cornbread.

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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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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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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.
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Wendy’s Chili

Shorts Family Recipe

Ingredients:

1 lb ground beef (or ground turkey)
1 14-oz can tomato sauce
1 14-oz can kidney beans (with liquid)
1 14-oz can pinto beans (with liquid)
1/2 medium onion, chopped
1/4 cup diced green chilies
1 stalk celery, sliced
1 large tomato, chopped (or 1 can of dices tomatoes with liquid)
1 1/2 tablespoons chili powder
1 teaspoon cumin
3/4 teaspoon black pepper
1 teaspoon salt
1 cup chicken stock (or water)
I can of diced jalapeños(optional)

Directions:

  1. In a large pot, brown the ground beef over medium heat; drain off the fat.
  2. Add the rest of the ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.