Kookin' With Kimberly

Biscuits and Gravy Casserole

2025-03-23T20:36:00.000-07:00

Biscuits and Gravy Casserole12 servings

Ingredients

8 count can of Grand Biscuits or off brand biscuits

12 eggs

1 lb pork sausage, I prefer Jimmy Dean

1/2 Bell Pepper, any color

2 green onions, thinly sliced

1 1/2 cups milk, divided

1 1/2 cups Cheddar Cheese, Shredded

1 cup of thick peppered sausage gravy, recipe link included below

1/4 t salt

1 1/2 t pepper

Directions

Preheat oven to 350. Grease a 9x13 in pan. Brown sausage in a skillet. Add bell pepper and green onion and cook until tender. Drain grease.

Cut biscuits into 1" pieces(I use scissors) and line the bottom of pan.

Evenly spread sausage over biscuits.

Then add a layer of cheddar cheese over sausage.

Whisk eggs and 1/2 cup of milk, add salt and pepper. Pour egg mixture evenly over cheese layer.

Put a cup of sausage gravy in a bowl and add 1 cup of milk to thin it out. If using a packet of gravy to make gravy do not thin. Pour gravy evenly over egg layer.

Bake uncovered for 25-35 minutes, or until eggs are cooked.

Serve warm.

Here is the link to my gravy recipe.

Biscuits and Gravy

*Whenever I make biscuits and gravy, I set aside 1 cup of gravy and freeze it for this recipe. Then I can pull it out and make it last minute.

Mexican Street Corn Dip

2024-05-23T13:29:00.000-07:00

Mexican Street Corn Dip8-12 servings

Ingredients12 oz cream cheese, 1 1/2 bricks (room temperature)1/2 cup sour cream1/2 cup mayo3 cloves garlic, minced3 Tablespoons Hot Sauce, (I use Franks)3 Tablespoons fresh Lime juice2 cups shredded pepper jack cheese, divided6 corn of cobs4 oz Cotija or Feta cheese1 jalapeno pepper, finely chopped2 Tablespoon red onion, finely chopped1/2 cup cilantro, chopped
InstructionsPreheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and set aside.
Shuck corn. Bring the water to a boil, add the corn, cover, turn off the heat, and cook for about 10 minutes. Remove corn and let cool. When cool remove kernels from cob with corn kernel cutter or knife. Set kernels aside.

Place cream cheese, sour cream, mayo, garlic, hot sauce, lime juice, and cheese in a mixing bowl. Mix with a mixer until well blended. Add jalapeno pepper, onion, and cilantro. mix well. Fold in corn and Cotija cheese.
Put mixture in the prepared baking dish. Sprinkle with Cotija cheese and bake for 30-35 minutes or until it is hot and bubbly. Garnish with cilantro and hot sauce, if desired. Serve warm with chips.

Best Bean Dip by Sydney

2024-05-14T11:34:00.000-07:00

Best Bean Dip by Sydney6 cups
Ingredients1 16 oz can of refried beans, (I use Rosarita spicy Jalapeno)1 cup picante sauce, (I use pace medium picante)1 cup shredded Pepper Jack or Monterey cheese1 cup shredded Sharp Cheese3/4 cup sour cream3 oz cream cheese1 Tablespoon Chili Powder1/4 teaspoon Cumin
Combine all ingredients in a 9x13 baking dish or a small crockpot.

Bake at 350 for 30 minutes or in a crockpot on high for 45-60 minutes. or until everything is melted. Stir blend all the melted ingredients. Garnish with cheese or jalapeño or green onion slices. Serve with chips.

Jalapeno Cheddar Sourdough Bread

2024-04-30T14:03:00.000-07:00

Jalapeno Cheddar Sourdough Bread1 Loaf
Ingredients1/2 cup active sourdough starter 11/2 cups water, divided 2 TBL set aside1/3 cup Whole Wheat Flour3 3/4 cups Bread Flour1 TBL Salt, Sea or Kosher
Add-In Ingredients1/2 cup sliced Jalapenos pickled or fresh1 cup Cheddar Cheese, shredded
Feed starter the night before.
InstructionsIn mixing bowl add 1 cup starter, 1 cup water (minus the 2 TBLs set aside), 1/3 cup Whole Wheat Flour, and 3 3/4 cups Bread flour. Mix for 2 minutes medium speed with dough hook attachment or use hands to combine ingredients. The dough will be clumpy, this is ok. It will be mixed again later. Cover the bowl and let dough rest 1 hour.
While dough is rising mix the 1 TBL of salt with the 2 TBLs of water. Mix until salt is dissolved. Add the mixture to the dough after the hour is up. Mix with until all water is well absorbed in the dough. Dough should be a little sticky. Cover let rise another hour.
Perform 3 sets of stretch and folds 30 minutes apart, over the next hour and a half. Keep bowl covered between sets.
Add Cheddar Cheese and Jalapenos to the second stretch and fold. You do this by rolling out dough into a large circle or rectangle. Spread cheese and jalapenos evenly over dough. Roll up dough and then fold in half and then half again.

How to do a stretch and fold. While Dough is still in bowl, pick up one side with wet hand. Pull it up and over itself. Then repeat the action for all 4 sides. If using pickled jalapenos I use the jalapeno juice to wet my hand. This adds more spice to the dough.

After 3 set of stretch and folds, cover bowl and allow to rise 2-3 hours or you can cover and let rest in fridge up to 36 hours.
Shape and rise. Turn dough onto a floured surface and shape into rough ball. Flour the top of dough and place on a piece of parchment and place in dutch oven. Cover and let rise 2-3 hours or until it has risen 50 percent.

Take Parchment with dough in it out of dutch oven and place in a bowl to keep shape. Preheat oven to 450 degrees with dutch oven and lid inside. Once oven reaches 450 degrees, score the top of bread.

Place parchment with the dough inside dutch oven, put lid on. Place dutch oven in oven. Reduce Temperature to 425 degrees. Bake for 25-30 minutes. Remove lid and bake 20-25 minutes or until crust is desired color.

Let bread cool. Then cut and serve.

Hearty Bean Bacon and Ham Soup

2024-02-17T15:59:00.000-08:00

Hearty Bean Bacon and Ham SoupServes 8-10
Ingredients8 slices Bacon, cut into 1 inch pieces 2 cups smoked Ham, diced into small pieces1 yellow onion3 cloves garlic2 carrots2 celery stalks4 cans white beans, drained2 red potatoes, diced into small bite size pieces1 Tablespoon smoked paprika1 teaspoon black pepper1/2 teaspoon kosher salt3 bay leaves4 cups chicken broth

In a stock pot cook bacon on medium-high temperature until bacon is crisp. Remove bacon with slotted spoon, place on paper towel.
Add ham to bacon grease in stock pot, cook until browned.

While ham is browning. Place onion, garlic, celery, and carrots in a food processor and process until minced.

Add veggie to ham cook until tender about 5 minutes, stir frequently. Add the spices to the veggies mixture, mix well cook 2 more minutes.

Add chicken broth and potatoes and bring to boil. Reduce heat to simmer. Simmer for 15 minutes or until potatoes are tender.
Add 3 cans of beans. Blend or puree the 4th can of beans. Add to soup. Let simmer for 15 minutes. Add bacon, you can save some bacon for topping soup if you like.
Serve with bread or homemade croutons.
*You can make with a 1 lb bag of white beans instead of canned beans.**You can add 1-2 cups mashed potatoes to soup when you add the beans. it will thicken the soup. I do this if I have left over mashed potatoes from a previous dinner. ***This is a good after easter soup because I usually have left over Ham and mashed potatoes.

Classic Italian Sausage Lasagna

2023-09-30T21:10:00.006-07:00

Classic Italian Sausage Lasagna12 servings

INGREDIENTS

1/2 lb Hot Italian Pork Sausage

1/2 lb Mild Italian Pork Sausage

12 Lasagna Noodles

30 oz of Marinara Sauce (I prefer Kirkland or Victoria White Linen)

1 15 oz container of whole fat Cottage Cheese

1/2 cup Shredded Parmagiano

1 egg, lightly mixed

1 TBL of Italian Seasoning

3 cups Shredded Mozzarella

Preheat oven to 350 F. Cook the lasagna noodles 1/2 the time as instruction on the box. Drain. Set aside.

Brown the sausage. Add the jar of marinara to sausage. Let simmer while making the cottage cheese mixture.

Mix the cottage cheese, parmagiano cheese, egg, and Italian seasoning.

Spray cooking spray on a 9x13 pan. Spread a 1/2 cup of Marinara sauce to bottom of pan.

Layer 1/2 Lasagna noodles over sauce overlapping edges.

Spread 1/2 of cottage cheese mixture over noodles.

Then spread 1/2 the marinara sauce.

Then spread 1/2 the Mozzarella cheese. before

Then repeat again with the remainder of ingredients.

Cover with foil. Bake for 45 minutes. Remove foil and bake for 15 more minutes. Take out of oven and let sit for 15 minutes before

Spicy Barbecue Baked Beans

2023-05-18T15:06:00.001-07:00

Spicy Barbecue Baked Beans serves 12
Ingredients8 oz bacon, cut into 1inch pieces8 oz smoked hot link pork sausage, cut into 1/2 pieces2 Tablespoons bacon grease1 large red onion, finely chopped1 med green bell pepper, finely chopped1 whole jalapeno, finely chopped2 28-oz cans of your Favorite Bush's Baked Beans1 20-oz bottle Famous Dave's BBQ sauce, I use Rich & Sassy
Directions
Fry bacon until browned in a dutch oven. Drain bacon grease but leave 2 Tablespoons in pan.
Add Hot Link Sausage and cook with bacon until browned.
Finely chop onion, green bell pepper, and jalapeno in a food processor.
Add veggies to the bacon, sausage combo.
Cook until veggies are tender about 6 minutes.
Stir in the baked beans and the BBQ sauce.
Let Simmer on a low heat for 1 hour, stirring occasionally.
*These beans are nice and spicy. They are a hit and any BBQ party. The flavor is even better the next day, so you can definitely make these ahead of time.

One Pot Dirty Rice with Chicken

2023-02-27T10:37:00.001-08:00

One Pot Dirty Rice with Chickenserves 6

IngredientsMarinade:1 1/2 tsp salt1 1/2 tsp garlic powder2 1/4 tsp paprika1 1/2 tsp pepper1/2 tsp onion powder3/4 tsp cayenne pepper3/4 tsp oregano1/2 tsp red pepper flakes1/2 lemon, juiced 3 Tbl olive oil
Main Dish:2 Tbsp olive oil1/2 lb andouille sausage sliced into 1/4" slices6 bone-in skin on chicken thighs1 large yellow onion, finely chopped1/2 jalapeno, finely chopped1 green bell pepper, finely chopped3 stalks of celery, finely chopped1 tsp pepper1/2 tsp salt1/4 tsp cayenne pepperpinch of pepper flakes2 cups uncooked long-grain rice4 1/2 cups chicken brothOptional Sliced green onions for garnishfresh Italian parsley for garnish
Instructions1. Combine all marinade ingredients in a medium sized bowl. Add chicken and turn to coat. Set aside.2. Preheat oven to 350 F.3. Add onion, celery and peppers to food processors. Process the veggies to fine pieces. Set aside.

4. Drizzle olive oil to dutch oven and heat over med-high heat. Brown andouille sausage on both sides, then transfer to a plate.5. Add chicken thighs, skin side down, and sear for 3-5 minutes per side, to develop a nice crisp skin.6. Transfer chicken to plate with sausage. Leave brown bits and drippings in pan.

7. Lower heat to med-low and add in the veggies. Saute for 5-7 minutes, until softened.8. Stir in cayenne, salt, pepper and red pepper flakes.9. Stir in rice and andouille sausage.

10. Add chicken broth, stir well, let simmer 1 minute.11. Nestle chicken thighs and any juices from plate on top of rice.

12. Cover with lid and bake at 350 degrees for 35 minutes.13. Remove lid and bake another 10-15 minutes, until liquid is absorbed into rice.

14. Optional: Garnish with green onions and parsley.

Raspberry Streusel Bar

2022-08-12T11:54:00.005-07:00

Raspberry Streusel Barsmakes 36-40 bars or a jelly roll pan

Ingredients:
Crust1 1/2 cups butter, melted3/4 cups granulated sugar1 Tablespoon vanilla extract3/4 teaspoon salt3 cups all purpose flour
Filling2 1/4 cups Raspberry Jam3 cups fresh raspberries
Streusel1 1/2 cups old fashioned oats1 cup brown sugar, firmly packed1 teaspoon ground cinnamon3/4 cup of all purpose flour3/4 cup butter, cold and cubed
Glaze1 cup powdered sugar2-3 Tablespoons milk or cream1 teaspoon vanilla extract
Directions:Preheat oven to 300 degrees. Line the jelly roll pan with foil or parchment paper, leaving enough overhang on all sides. Set aside.
Start making the crust by stirring the melted butter, granulated sugar, vanilla, and salt together. And flour and stir until everything is combined. Press the mixture evenly into the prepared jelly roll pan. Bake for 15 minutes.
Remove the crust from oven and turn the oven up to 350 degrees.
Spread the jam over the warm crust. Sprinkle raspberries evenly over the jam.

Make the streusel by mixing the oats, brown sugar, cinnamon, and flour together. Cut in the chilled butter with pastry blender or two forks or yours hands until the mixture looks like coarse crumbs. Sprinkle streusel evenly over the berries. Bake for 30-35 minutes or until golden brown. The filling should be bubbling.

Remove from oven. Let cool.
Make glaze by put powdered sugar, vanilla and 2 Tablespoons of milk or cream in a quart size ziplock bag. Seal bag. Squish ingredients together until there are no lumps. If the glaze is to thick add 3 Tablespoon of milk and mix again. Cut off bottom corner of the bag and squeeze glaze in lines over bars. Enjoy them cold or warm.

Store in refrigerator. You can freeze them in an airtight container. This make a big batch I usually freeze half for when company pops in.
*You can make these bars with any kind of berry, just substitute berries and jam flavor. Example Blackberries with blackberry jam.

Berry Salad

2020-09-17T14:09:00.012-07:00

Berry Good Berry Salad

Ingredients:

1 package cool whip
2 cups vanilla yogurt
1 large box instant vanilla pudding mix
2-3 bags frozen berries (do not use strawberries, they get mushy)

Directions:

1. Combine yogurt and pudding powder. Mix well. Fold in cool whip and berries. Let sit for 30-40 minutes to allow berries to thaw.

This simple, delicious dish is always a hit with my family, especially around the holidays! It is one of my Taylor's favorites.

Thai Drunken Noodles

2020-09-17T13:56:00.000-07:00

Thai Drunken Noodles
Prep time: 10 min Cook time: 6 min

Ingredients:

Noodles

12 oz dried rice noodles, wide

Stir Fry

2 tbsp oil (peanut, vegetable, or canola)
6 cloves of garlic, minced
3 birds eye chili or Thai chillies, deseeded, very finely chopped
1 onion, sliced
1 lb chicken breast, cut into bite size pieces
1 tbsp fish sauce
1 tbsp soy sauce
2 green onions, sliced
2 cup Thai Holy Basil leaves

Sauce

6 tbsp oyster sauce
2 tbsp fish sauce
3 tbsp light soy sauce
3 tbsp dark soy sauce
1 tbsp sugar
2 tbsp water

Instructions:

1. Prepare noodles per packet instructions.

2. Mix sauce in a small bowl.

3. Heat oil in wok or large heavy based skillet over high heat.

4. Add garlic and chili and cook for 10 seconds. Don't inhale - the chili will make you cough!

5. Add onion, cook for 1 minute.

6. Add chicken and fish sauce, and fry until cooked, around 2 minutes.

7. Add green onion, noodles, and sauce and cook for 1 minute until the sauce covers noodles.

8. Remove from heat and toss with the basil.

**Make sure you have all the ingredients ready to toss into the wok, things happen quickly!

Egg Drop Soup

2020-09-17T13:19:00.001-07:00

Egg Drop Soup

Ingredients:

3 cups chicken broth
1/2 tsp salt
2 tbs cold water
1 tbs cornstarch
2 eggs slightly beaten
1 green onion, with tops, finely chopped

Directions:

1. Bring chicken broth to a boil in a soup pot.

2. Add 1/2 tsp of salt and mix.

3. Combine water and cornstarch; stir into boiling broth.

4. Stir a small amount of hot broth into slightly beaten eggs. Add egg mixture into hot broth slowly, stirring the whole time. Cook until clear and slightly thickened, stirring constantly.

5. Garish with green onion.

Dress this simple dish up by adding some other favorites, like chicken or corn. This is my Sydney's favorite!

Chicken Tikka Masala (Crockpot)

2020-09-17T13:03:00.002-07:00

Chicken Tikka Masala
Prep time: 15 min Cook time: 8 hours

Ingredients:

about 3-4 boneless, skinless chicken breasts (about 2 lbs) - cut into 1.5" cubes
1 large yellow onion, diced
4 cloves garlic, minced
2 tbsp fresh ginger, minced
1 (29 oz.) can of crushed tomatoes
1 1/2 cups plain yogurt
2 tbsp olive oil
2 tbsp Garam masala
1 tsp tumeric powder
1 tbsp cumin
1/2 tbsp paprika
2 tsp salt to taste
3/4 tsp fresh ground pepper
1-3 tsp cayenne pepper (depending on your heat preference)
2 bay leaves
1 cup heavy cream
3 tbsp cornstarch
lemon juice squeezed from one small lemon
Chopped cilantro, for topping

Directions:
1. Salt and pepper chicken breasts, sear the chicken in olive oil (separate oil from the ingredients listed), then cut into pieces.
2. Place chicken, onion, garlic, ginger, tomatoes, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, ground black pepper, and cayenne pepper in a large bowl. With a spatula, stir to combine everything and make sure chicken is coated well.
3. Gently place the mixture in the crockpot and add the bay leaves on top.
4. Cover and cook for 8 hours on low (or 4 hours on high).
5. When done, in a medium bowl, whisk together heavy cream and cornstarch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze the lemon over the mixture, and stir to incorporate.
6. Serve hot over a bed of white (or brown) rice.
You might want to buy some Nan bread and brush butter garlic over the top and bottom and heat it on a griddle. We like it this way too. So yummy!

Pasta Salad

2019-11-02T17:46:00.000-07:00

Sydney's Pasta Salad 12 servings

Salad 1 lb spiral or shells or penne 2 slices 1/2 inch thick salami, cubed 1 cup halved pepperoni slices 1 red bell pepper, cut into 1/2 inch square pieces 1 cup artichokes, chopped into 1/2 inch pieces 1 can black olives 8 oz mozzarella, 1 inch cubed pieces 1/2 cup sun dried tomatoes, julienne cut 1/2 cup red onions, minced 1/2 cup basil, slivered 1/4 cup parmesan, shredded 1/2 teaspoons red pepper flakes
Dressing 1/2 cup red wine vinegar 2 Tablespoon parmesan, crumbles 1 Tablespoon Italian seasoning 2 teaspoons sugar 1-2 cloves of minced garlic 1/2 teaspoon garlic powder 1/4 teaspoon celery seed 3/4 cup extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper
Directions 1. Cook pasta according to directions. 2. Drain under cold water. Set aside to cool. 3. Once pasta has cooled, add pasta to large bowl with remaining salad ingredients. 4. Serve immediately or chill until ready to serve.
Dressing 1. Place all ingredients for dressing into blender or food processor, blend and slowly add olive oil. 2. Continue to blend until blended. 3. When ready to serve, toss pasta salad with dressing. 4. Salt and pepper to taste.

Alfredo Chicken Bake

2019-09-03T15:37:00.006-07:00

Alfredo Chicken Bake serves 12

INGREDIENTS

1 lb. penne

4 tbsp. butter

2 tbsp. extra-virgin olive oil

1 lb. boneless skinless chicken breasts

1 tsp. Italian seasoning

1 teaspoon Kosher salt, plus some to season chicken

1 tsp ground black pepper, plus some to season chicken

4 cloves garlic, minced

4 tbsp. all-purpose flour

3 c. half-and-half

1/2 c. freshly grated grated Parmesan

1 c. shredded mozzarella

1/4 c. freshly chopped parsley

DIRECTIONS

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain immediately and set aside.
Preheat oven to 350° and spray a large 9"-x-13" baking dish with non-stick cooking spray. In a large skillet over medium heat, heat oil. Season both sides of chicken with Italian seasoning, salt, and pepper. Add to skillet and cook until chicken is cooked through, 8 minutes per side. Remove chicken. Let the chicken rest for 5 minutes before slicing crosswise.

Make sauce: Return skillet over medium heat and melt butter. Add garlic and cook until garlic is fragrant, about 30 seconds.

Whisk in flour and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in half-and-half, whisking constantly.

Bring mixture to a simmer and stir in Parmesan, salt and pepper. Let simmer until the sauce thickens, 2 to 3 minutes.

In a large bowl, combine pasta, chicken, and alfredo sauce. Spread about half of the pasta mixture on the bottom of the baking dish, then sprinkle with half of the mozzarella.

Add the remaining pasta mixture and top with more mozzarella. Bake until bubbly and beginning to brown on top, about 25-30 minutes.

Garnish with parsley before serving.

Hatch Pepper Chicken Stew

2019-08-30T14:11:00.003-07:00

Hatch Pepper Chicken Stew serves 8

2 tbsp. olive oil
1 small yellow onion, chopped
1 c. fresh corn (from about 2 ears)
4 cloves garlic, minced
1 tbsp. ground coriander
1½ tsp. ground cumin
¼ tsp. paprika
1/2 tsp. salt
¼ tsp. ground black pepper
3 fire roasted Hatch chiles, diced *
1 (16-oz.) jar salsa verde*
6 c. chicken stock
1 lime, juiced
3 chicken breasts, seared and diced**
1/4 cup fresh cilantro, chopped
1 c. long-grain white rice

Optional garnishes:
Lime wedges
Avocado chunks
Cilantro
Crispy tortilla strips
Sour Cream

Directions

In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion, hatch peppers, and garlic, cook until fragrant, about 2 minutes. Add the corn and cook for 3 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
Add the salsa verde, chicken stock, and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.

*If you like spicy, you can use hot Hatch peppers and hot green salsa.

**You can use a rotisserie chicken.

Crispy Cinnamon French Toast

2019-05-27T13:03:00.000-07:00

Crispy Cinnamon French Toast Makes 1 loaf of French bread

Ingredients 1 loaf of cinnamon chip bread or French bread or bread of your choice
batter 1 cup half & half, milk or cream, I prefer half & half 2 eggs, beaten 1 tsp vanilla
crispy layer 2 cups rice crispies, crushed to powder 1/3 cup sugar 1 Tablespoon cinnamon
butter layer 1-2 sticks melted butter

Slice your bread, if it is not sliced. I prefer a cinnamon type of bread, but you can use any bread. Costco sells a wonderful cinnamon chip bread, I use that when I have it. You will need 3 shallow dipping dishes.
Batter Combine all ingredients for the batter in a shallow dish, mix well. I prefer Half and half but you can use milk or cream or a combination. Set aside.
Crispy layer Crush your rice crispies. I use to use a quart size ziplock bag. Put rice crispies in bag, get as much air out as possible and roll a glass over the rice crispies. Roll in all different directions until rice crispies are a fine powder. Now I use a food processor. Either way works. Pour powder in shallow dish, add sugar and cinnamon. mix well. Set aside.
Butter Melt butter in microwave, pour in the 3 shallow dish.

Directions Warm griddle or frying pan. Place butter dish closest to the griddle of frying pan, but not close enough to melt dish or burn you. Place dish with Crispy layer next. Then have the batter dish at the end. Pictured in order above. Take a slice of bread and start with the batter layer. Quickly dip one side of bread then the other. Next place battered bread in crispy layer, one side then the other side. Next quickly dip bread in butter one side then the other, immediately place slice on griddle, repeat with the remaining slices of bread.
Cook until golden brown and then flip to other side. Serve with your favorite French toast toppings.

Fast, Fabulous French Bread

2019-02-26T19:45:00.000-08:00

Fast, Fabulous French Bread makes 3 loaves
1 1/4 cup boiling water 1/2 cup warm water 1 teaspoon sugar 1 Tablespoon active yeast 2 Tablespoon Sugar 1 heaping Tablespoon salt 2 Tablespoon butter 2 Tablespoons Crisco, butter flavored 1 cup cold water 6 cups bread flour 1 egg
Instructions: Preheat oven to 170 degrees F. In a measuring cup fill 1/2 cup of warm water, stir in 1 teaspoon of sugar and 1 Tablespoon of yeast. Set aside, to activate. Fill glass measuring cup to 1 1/4 cups water. Place in microwave for 3 minutes, or until water is boiling. While water boils, put 2 Tablespoons of sugar, the salt, butter, and shortening in mixing bowl of stand up mixer. Pour boiling water over shortening and butter in mixing bowl. Turn mixer on and mix until shortening and butter are dissolved. Add cold water, then add yeast mixture. Add 3 cups of flour into mixer. Using dough hook on your stand up mixer, turn on mixer low speed. When flour is blended in, slowly, add one cup of flour until all flour is mixed in. Once all 6 cups are in, turn on mixer to medium speed and mix for 7 minutes. The dough should be elastic in feel. Let dough rest in bowl for 5 minutes. Dump dough on counter. Spray a large baking sheet I used jelly roll pan) with non stick spray. Spray a sharp knife with non-stick cooking spray, and cut dough into 3 equal pieces. Then let dough rest for 5 minutes. Shape dough before baking: Take one section of dough and spread it out into a rectangle. Just use your fingers, dough will be a little sticky. Fold one long end over half of dough, then fold the other half over that one. Then fold each side up over, then turn the loaf over so it is seam side down. Tuck seams down underneath the loaf, pinch seams shut, shape it. Place loaf on prepared baking sheet. Repeat it with the other two dough sections. Cut 3 angled 1/2 inch slits onto tops of each loaf. Crack egg into a small bowl. Whisk until frothy. Brush egg mixture over loaves, completely cover, make sure you get in slits. Place loaves into preheated oven and let them rise for 15 minutes. Then turn oven up to 400 degrees F (while loaves are still inside) and bake for 15-20 minutes or until the tops are golden brown. Turn the oven down to 350 degrees F and bake for 10 additional minutes. Remove loaves from oven and allow to cool for 5 minutes. Slice and serve. We like to serve with butter and jam. Enjoy!

Better than Olive Garden Alfredo Sauce

2019-02-19T19:04:00.001-08:00

Better Than Olive Garden Alfredo Sauce 6-8 servings
1/2 cup Butter (1Stick) 4 cloves fresh garlic, minced 1 Tablespoon Flour 2 cups heavy cream 1/2 cup milk 1-1 1/2 cups freshly grated parmesan cheese 1/2 teaspoon salt 1/2 pepper Opt. Few Sprigs of Italian or flat leaf parsley
In a medium sauce pan (I use my big frying pan from costco), melt the butter. Add minced garlic, stir about 30 seconds.

Whisk in flour.

Slowly whisk in the cream, then whisk in milk.
Let sauce bubble, slowly whisk in cheese. Whisk until cheese is melted in sauce. Add salt and pepper. Let sauce simmer for 5 minutes. Sprinkle with italian parsley, this adds a splash of color. Serve over your favorite pasta. Makes enough alfredo sauce for 1 1/2 lbs of pasta.
*I usually serve blackened chicken or salmon on top of the pasta.

Blueberry Streusel Coffee Cake

2018-06-24T16:30:00.004-07:00

Blueberry Streusel Coffee Cake serves 8 Ingredients
Cake: 1/4 cup butter 3/4 cup sugar 1 egg 2 cups flour 1 teaspoon salt 2 teaspoons baking powder 1/2 cup milk 2 cups blueberries, fresh or frozen
Streusel Topping: 1/2 cup packed light brown sugar 3 Tablespoons flour 2 teaspoons ground cinnamon 3 tablespoons butter 1/2 chopped pecans Directions Preheat oven to 375. Cream together butter and sugar. Add egg and mix well. Add flour, salt, baking powder and milk, mix until well blended.

Carefully fold in berries.

Spoon into greased 10-inch springform pan.

Mix together brown sugar, flour, cinnamon in bowl. Then using a pastry blender or fork, blend together. mix in pecans. Sprinkle topping mixture over batter.

Bake at 375 degrees for 35-45 minutes or until a wooden pick inserted in center comes out clean.

Dan Dan Noodles

2018-05-30T17:03:00.004-07:00

Dan Dan Noodles serves 4

Ingredients

1 lb ground pork, cooked (about 2 cups)

2 tablespoons vegetable oil,

1 10-ounce package rice stick noodles

1 tablespoon minced garlic

1/2 cup chopped green onions, plus additional green onions for garnish

1/2 teaspoon red pepper flakes

6 tablespoons soy sauce

½ cup chicken broth

¼ cup dark brown sugar

1 tablespoon chile-garlic sauce

4 teaspoons cornstarch

½ cup water

Directions

1. Brown pork.

2. Prepare the noodles following the directions on the package; typically boil for 3 to 5 minutes in 8 to 10 cups boiling water.

3. Make sauce by heating oil over medium heat in a saucepan or wok. Add garlic, green onion, red pepper flakes, and saute for just a few seconds, being careful not to burn the garlic. Add soy sauce, chicken broth, brown sugar and chile-garlic sauce. Combine the cornstarch with ½ cup water and stir it into the sauce. Simmer sauce for about 2 minutes or until it thickens.

4. When sauce is thick, add the pork and simmer for an additional 5 minutes.

5. Add cooked noodles to sauce, mix well. serve immediately. Optional: garnish with julienned cucumber on one side, bean sprouts on the other.

*can subsitute chicken for pork. Just suate chicken in oil until cooked. Then mince chicken breasts.(about 2 breasts)

Spicy Beef Broccoli Stir Fry

2018-05-21T17:55:00.000-07:00

Spicy Beef Broccoli Stir Fry serves 8

Ingredients

1 small flank steak (2 to 2-1/2 lb.)
6 Tbs. soy sauce
2 Tbs. dry sherry
2 Tbs. cornstarch
Kosher salt
1 1/2 lbs. broccoli crowns, cut into 2-inch florets (to yield about 8 heaping cups)
3 green onions, thinly sliced
1/2 cup canola or peanut oil
8 cloves garlic, peeled and smashed
4-inch piece ginger, peeled and cut into thin matchsticks
1/2 tsp. red chile flakes
4 Tbs. oyster sauce
1-2 Tbs. garlic chili paste

Directions
Bring 2 quarts water with 2 tsp. kosher salt to a boil.
Slice the steak in half lengthwise and then cut crosswise into thin slices.
In a medium bowl, stir 2 Tbs. of the soy sauce with the sherry, cornstarch, and 1/2 tsp. salt. Add the steak, toss to coat, and let sit for 10 minutes.
Meanwhile, blanch the broccoli in the boiling water until it softens to a tender crunch, 2 to 3 minutes. Drain in a colander and then rinse under cold water until the broccoli cools. Add green onions to broccoli.
Stir together the oyster sauce, garlic chili paste and the remaining 2 Tbs. soy sauce; set aside. Set a large, heavy skillet or a large wok over high heat for 1 minute. Pour in 4 Tbs. of the oil and, when it starts to shimmer, add the beef. Cook the beef, stirring frequently, until it loses most but not all of its raw color, about 2 minutes. Transfer to a meduim bowl. Add the remaining 4 Tbs. oil and the garlic, ginger, chile flakes, and 1/4 tsp. salt. Stir-fry for 30 seconds. Add the broccoli and cook, stirring to incorporate any browned bits on the bottom of the pan, until the broccoli warms through, about 1 minute.
Stir in the beef, the oyster sauce, garlic chili paste and the remaining 2 Tbs. soy sauce; cook, stirring, for 1 minute. Serve immediately.

I serve over rice but noodles are fun too. Enjoy!!

Alphabet Meatball Soup

2017-11-03T12:28:00.004-07:00

Alphabet Meatball Soup serves 8-10 Ingredients: Meatballs: 1/2 cup dried bread crumbs 1/2 cup parmesan cheese, grated 4 Tablespoons onion, minced 1 clove garlic, minced 2 Tablespoons fresh parsley, minced 2 teaspoons dried basil 1/2 teaspoon salt 1/2 teaspoon pepper 1 large egg, lights beaten 1 lb ground beef For Soup: 2 Tablespoons olive oil 1 small onion, finely chopped 1 celery rib, finely chopped 2 clove garlic, minced 8 cups chicken stock 1 cup crushed tomatoes in puree 1 1/2 teaspoon italian seasoning 1/2 teaspoon salt 1 teaspoon pepper 1 7oz bag of alphabet pasta, dry
First make the meatballs. Combine all ingredients for meatballs except egg and ground beef, mix well. Use a fork to add in egg and then mix in gorund beef, mixing well with your hands. Shape beef mixture into 1-inch balls. (make about 4 dozen meatballs)
Heat 2 Tablespoons olive oil in a large frying pan. Place meatballs in the frying pan and cook them over meduim heat for 8 to 10 minutes, turning them often so they brown evenly, until centers are just slightly pink. Set aside.
For soup, heat oil in a large soup pot. Add onion, celery, and garlic. Cook veggies until tender, about 8-10 minutes, stirring occasionally. Add chicken stock, crushed tomatoes, and spices. Bring soup to a slow boil over medium heat, then add pasta.

Keep the soup boiling until pasta is almost cooked about 6-7 minutes. Add meatballs to the soup and continue to cook for 3 more minutes. Enjoy!

*You can usually find the alphabet pasta in the hispanic section of stores.

Rich & Thick New England Clam Chowder

2017-10-10T12:42:00.001-07:00

Rich and Thick New England Clam Chowder makes 8-10 bowls

Ingredients 6 oz bacon, diced 3 (6.5 oz) cans chopped clams, drained reserve juice 3-4 cups chicken broth 1 yellow onion, minced 3 ribs celery, minced 2 carrots, minced 2 sprigs fresh thyme 5-6 red or yellow potatoes, cut into 1 inch pieces 3/4 cup flour 4 cups cream 2 Tablespoons red wine vinegar 1 1/2 teaspoons salt 2 teaspoons pepper optional 1/2 fresh parsley, finely chopped
Drain clams in a strainer over a bowl, reserve the clam juice for later. Dice the bacon. Mince all the veggies. In a soup pot, brown bacon, over med high heat. Remove browned bacon with a slotted spoon, place on a paper towel for later. Keep bacon fat in the soup pot, add minced vegetables. Saute until veggies are tender, about 7 minutes. Add flour, mix in well. Add fresh thyme, salt and pepper, mix well. Dice potatoes, add them veggie mixture.

Measure calm juice, add enough chicken broth to make 6 cups of liquid. Add liquid to veggie mixture. Cook on meduim heat for 40 minutes or until potatoes are tender, stirring every few minutes, so it doesn't stick to bottom. When potaotes are tender add the clams, bacon, cream, and vinegar. Cook 15 minutes. Optional Add 1/2 cup fresh parsley to garnish.

I love to serve in sour dough bread bowls! Great Fall meal!

Crockpot Mac N Cheese

2017-08-22T14:06:00.001-07:00

Crockpot Mac N Cheese 16 side servings
Ingredients 16 oz elbow macaroni 4 Tablespoons butter 3 cups grated sharp cheddar cheese 3 eggs 1/2 cup sour cream 1 (10 3/4 oz) can condensed cheddar cheese soup 1 1/2 teaspoons salt 1 cup whole milk 1 1/2 teaspoons dry mustard 1 1/2 teaspoons black pepper

Directions:
Boil pasta in water 1/2 the amount of time on the box or bag. Drain and rinse. Set aside.
In a medium sauce pan, mix butter and cheese. Stir until cheese is melted. Let sit a few minutes so when added to corckpot mixture it doesn't cook egg.

In a crockpot, combine reamining ingredients. Stir well. Add the cheese mixture, stir well. Add pasta. Stir well.

Cook on low for 2 hours, stirring occasionally.