Southern Deliciousness

Wanda's Sugar Cookies with Frosting

2025-12-10T10:22:00.000-08:00

These cookies are a cherished family tradition. I started making them with my mom when I was a kid, and now I bake them each holiday season to share with friends and neighbors — they’ve become a favorite for everyone!

INGREDIENTS:

1 cup sugar

1 cup powdered sugar

1 cup butter, softened

3/4 cup oil

2 eggs

4 cups plain flour

1 1/2 tsp vanilla

1 tsp baking soda

1 tsp salt

1 tsp cream of tartar

9 cups powdered sugar

2 1/4 sticks butter, melted

3 Tbsp vanilla extract

heavy cream (or milk)

food coloring (whatever color you desire)

DIRECTIONS:

Cream butter and sugar together; add oil; mix well; add eggs and blend. Add vanilla. Mix together.

Sift flour with the baking soda, cream of tartar and salt. Add slowly to the bowl and mix until combined. Refrigerate dough for at least 1 hour.

Roll dough into balls about the size of a ping pong ball. Place on cookie sheet and tamp down lightly with your fingers until they are

about 1/4" to 3/8" thick and uniformly round.

Bake on ungreased cookie sheet. Bake at 350 for 15-16 minutes or until very lightly browned.

Do not overbake.

Remove cookies to a wire rack and allow to cool before frosting.

To make the Frosting:

Melt butter; put sugar and butter in mixing bowl and beat until smooth. Add vanilla and food color and blend.

Add cream or milk to thin to desire consistency and beat on high speed until creamy.

Spread on the cookies and sprinkle with colored sugar immediately (before the frosting dries).

NOTES:

It is best to just make one pan of cookies at a time. Otherwise the dough will warm up and the cookies will spread out all over the pan.

Keep the bowl of dough in the refrigerator except when you remove it to roll the cookies

to put on the cookie sheet. It is best to put the pan of cookie dough into the

refrigerator 10-15 minutes before baking to ensure they don't spread too much.

Homemade Chicken Broth/Stock

2021-01-03T09:16:00.004-08:00

Ingredients:

Carcass of the leftover chicken
2-3 celery stalks, cut in half
2-3 carrots, cut in half
1 onion, cut in quarters
1 tablespoon of whole black peppercorns
1 bay leaf
1 Tablespoon Apple Cider Vinegar
Water

1. Place the first 6 ingredients in a large stock pot or Dutch oven and cover with water. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.
2. Set chicken aside and allow to cool. Strain broth, discarding vegetables and seasonings.
3. Refrigerate for 8 hours or overnight. Skim fat from surface. Either use broth right away or freeze until ready to use.

Notes:

I also save the scraps from my vegetables and put them in a large ziploc bag and store in the freezer until I'm ready to make stock. This is a great way to use vegetables before they go bad. If you know you aren't going to finish the celery cut it into large pieces and throw into the freezer bag. When I make Heroine Chicken I freeze the backbone that I remove and use this for the stock.

Whole30 Herby Potato Stacks

2021-01-03T08:51:00.003-08:00

These potato stacks have been a staple in our house all year. They are Whole30 compliant and simply delicious!

Serves 4

INGREDIENTS

6-7 medium sized yellow, red or russet potatoes, peeled or unpeeled (up to you)

3/4 teaspoon salt
1/2 teaspoon pepper
1/2 to 1 teaspoon dried rosemary (or 1 Tablespoon fresh rosemary)

1/2 to 1 teaspoon dried thyme (or 1 Tablespoon fresh thyme)

2-3 Tablespoons Ghee, melted

Avocado oil spray (to coat tins)

PREPARATION

1. Preheat oven to 375°F

2. Spray or brush the muffin tin with avocado oil

3. In a large bowl, add salt, pepper, rosemary and thyme.

4. Slice the potatoes into 1/8th inch slices, if there is a lot of moisture on the potatoes after slicing, use a paper towel to blot it off then toss them into the bowl with the herbs/salt.
5. Drizzle melted ghee over the potatoes, toss to coat and combine with the herbs and salt, using your hands to separate slices of potatoes to insure even coating.
6. Assemble the potato slices in the muffin tins, stacking about 4-5 potato rounds on top of each other.
7. Bake for about 40-50 minutes or until potatoes are golden and edges are crispy. Let the stacks cool slightly in the tins for 5 minutes, then run a small spatula around the edges and bottom to release from tin and place on serving platter.

Pumpkin Rum Cake

2020-11-22T15:47:00.004-08:00

INGREDIENTS

Cake:

Nonstick cooking spray, for the pan

3 cups all-purpose flour, plus more for the pan

2 cups sugar

1/4 teaspoon kosher salt

1/2 cup buttermilk

2 teaspoons baking soda

2 teaspoons vanilla extract

2 large eggs

2 sticks (1 cup) salted butter

2 cups pumpkin puree

2 teaspoons pumpkin pie spice, plus more for serving

3/4 cup boiling water

Rum Syrup:

2 sticks (1 cup) salted butter

1 cup sugar

1 cup spiced rum

1 teaspoon vanilla extract

Maple Whipped Cream, recipe follows, for serving

Maple Whipped Cream:

1 cup heavy cream

1 teaspoon maple syrup

DIRECTIONS

For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.

Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and eggs in a separate bowl. Set aside.

In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.

Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.

For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.

Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.

Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 2-4 hours.

Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.

Maple Whipped Cream:

Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.

Heroine Chicken

2020-11-20T20:32:00.008-08:00

This is my absolute favorite roasted chicken recipe ever. It is so flavorful and juicy. You do need to plan properly as it marinades for 48 hours! Please make it ASAP, you will not be disappointed, thanks to @Nocrumbsleft for this recipe!

Ingredients:

One butterflied whole chicken
2 tbsp kosher salt
Juice of 1 lemon
2 tablespoons peppercorns, crushed but in good-sized pieces
1/3 cup extra virgin olive oil
6 cloves of garlic, chopped fine
A couple of handfuls of chopped flat-leaf parsley

Directions:

Butterfly the chicken or have the butcher do it for you. Salt the chicken extraordinarily well with kosher salt – make sure every crevice is covered

In a bowl mix lemon, peppercorn, olive oil and garlic. (Important: make sure the peppercorns are crushed into large pieces. You can use a spice mill, or mortar and pestle.)

I place my chicken in a shallow, 24-cup container with lid. It’s about 3.5 inches high and 15 inches wide. The size is important. If it’s too big, you will lose marinade. If it’s too small, the chicken won’t lay flat. This recipe is all about the marinade. You should marinate the chicken for 48 hours.

Pour half of the marinade evenly over the bird. Sprinkle with half of the parsley, about a handful. Flip the chicken over and evenly cover the other side of the chicken with the rest of the marinade. Then sprinkle the remaining parsley. Marinate for 48 hours.

Cooking the Chicken

Simple directions: The long and short of it is this – you can read everything I am about to say, or simply know that it cooks in about an hour at 375°. You want it to nicely brown. If it starts to brown too much too soon (before an hour), you can cover it loosely with foil. If it doesn’t brown enough, you can turn it up. Feel free to throw it on the grill.

When the chicken is done marinating, wipe off the excess marinade and parsley. Then, roast the chicken skin side up in a 375°F oven for about 45 minutes. As quickly as you can, baste with the chicken fat, close the oven and bake for another 15 minutes.

Heroine Chicken takes about an hour, but you will know when it’s done because the legs wiggle and it’s really brown and crispy. If the chicken is not brown enough, baste again, turn up to 425° and bake for 5 more minutes. If the wing tips are getting too brown, cover them up with foil.

Variations:

This marinade is so wonderful with any bird–but as a change up from the whole large bird, I’ve done it here with baby chickens. It’s also nice with other small birds.

I used six baby chickens, small boiling potatoes, and carrots. Wash and dry the birds and place in the marinade (as described above) in a cozy container. I doubled the marinade on a whim because of the volume. I don’t butterfly these chickens because they are very small, but I marinated for 48 hours and flipped several times, and if you skip that they won’t be the same.

Peel the carrots, cut them into halves the long way and then two more cuts to shorten into equal sticks. Place the chickens in a roasting pan. Toss the potatoes and the carrots in olive oil, then place them all in the pan with the chickens. I added some lemon slices. Cook uncovered at 325 until done. It’s usually about 2 hours, but in this case it took 2.5. Make sure to cook low and slow. Every 30 minutes, baste anything you can from the bottom. If you feel like they’re not making enough of their own juice, add some wine or chicken stock, but you don’t want it to be soupy. (If you have a convection oven, it’s nice to use on and off for 10 minutes every half hour, but it’s not necessary if you don’t.) Make sure the birds are nicely browned on top. If you feel like the vegetables are done sooner, take them out and place in a warm bowl, slightly covered, until birds are done. I left them in this time.

Jaime's Tomato Watermelon Poke

2019-07-07T20:52:00.001-07:00

3 cups diced watermelon
1/4 cup raw cashews
2 large heirloom tomatoes or 1cup of grape tomatoes
1 large avocado
1 lime, juiced
1/2 tsp Morton fine sea salt
1/3 cup citrus ponzu
1 tbsp sesame oil
1 tbsp sliced green onions
1 tbsp sesame seeds
1 tsp Morton coarse sea salt
feta cheese (optional)

Optional: Compress watermelon by placing it in a vacuum-sealed bag, removing all air and sealing

Toast chopped cashews ans sesame seeds in a dry saute pan until lightly brown, a few minutes. Remove and set aside to cool.

Dice tomatoes into medium-sized pieces.

Remove the skin and pit of the avocado and dice into medium-sized pieces. Mix with the juice of one lime and Morton fine sea salt.

Fold in watermelon, tomato, ponzu, sesame oil and green onions.

Divide poke into 4 bowls and top with cashews, sesame seeds and feta cheese. Finish with a sprinkle of Morton coarse sea salt.

Ham & Cheese Potato Casserole

2017-10-01T15:45:00.000-07:00

This dish is super yummy and would be great for breakfast, brunch or dinner.

Serves 6-8

INGREDIENTS

4 large russet potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
6–8 slices ham
8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
1 1/2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

PREPARATION

1. Preheat oven to 350°F/180°C.
2. Slice the peeled potatoes into ½-centimeter slices.
3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
10. Bake for about 50-60 minutes, until the cheese is a deep golden brown and potatoes should be soft.
11. Cool slightly, slice, then serve.

Instant Pot Chunky Loaded Potato Soup

2017-09-22T20:44:00.000-07:00

Clearly I love my Instant Pot. This soup is very comforting and delicious - can't beat a good soup in less than 30 minutes from fridge to table.

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

1 Tbsp butter
3 cloves garlic, minced
2 lbs organic Yukon gold potatoes, peeled & cut into small chunks (I used red potatoes, unpeeled)
1 quart veggie broth
1/2 C. half and half
1/2 C. milk
1/2 - 3/4 C. shredded Monterey jack or cheddar cheese
6 slices bacon (optional)
2 tsp kosher salt or more to taste
1/4 tsp pepper or more to taste
Garnish with green onion, sour cream, or bacon

Directions:

Using the saute feature on the Instant Pot, add the butter and garlic and saute for 2-3 minutes.
Add the diced potatoes and broth.
Place the cover on the Instant Pot, and close the valve. Set the timer for manual (high) for 6 minutes.
While the soup is in the pot, cook your bacon (microwave or stove) and drain the fat. Crumble into pieces, place in a dish and set aside.
Once the pot beeps, allow the pressure to release for 10 minutes naturally. Once passed, release any remaining pressure.
Use your immersion blender to blend until smooth - or blend in batches using your blender. If you prefer a chunkier soup, blend half and leave half unblended so as to keep some of the diced potatoes there.
Once blended, add the milk, half & half and cheese and mix well.
Add the salt and pepper to taste and ladle into bowls.
Garnish with green onion, bacon, sour cream and more shredded cheese.

Notes:

You may use chicken broth in lieu of vegetable broth. For a creamer soup, sub heavy cream for the half and half.

Recipe courtesy of The Cents' Able Shoppin

Instant Pot French Dip Sandwiches

2017-09-18T16:27:00.002-07:00

I love the Instant Pot Community on Facebook. I have to admit everything I've made from them has been pretty darn good, including these excellent French Dip Sandwiches. Thanks to DessertNowDinnerLater.

Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 8

Ingredients:

3 lbs beef chuck roast, cut into 2-inch cubes
2 Tbsp oil, divided (olive, vegetable, canola, etc.)
4 tsp low-sodium steak seasoning, divided (I used a pepper/coffee blend)
1 large onion, sliced
1 Tbsp worcestershire sauce
1 1/2 cups low-sodium beef broth
sub rolls
provolone cheese slices

Directions:

Slice onion and cube meat. Heat instant pot to hot on "Sauté" option. Place 1 Tbsp of oil in the hot pot. Add onions and 2 tsp of steak seasoning. Cook until starting to brown/caramelize, stirring occasionally. Remove onions with a spoon. Set aside.
Add 1 Tbsp of oil to the hot pot. Add cubed beef roast and 2 tsp steak seasoning. Stir just enough to sear the meat a little bit. Add worcestershire sauce, beef broth and the sauteed onions.
Close and lock the lid and make sure the vent on top is closed.
Cancel "Sauté" button and press the "Meat/Stew" button, adjusting the time to 50 minutes.
Let cook. Once finished, turn the vent/quick release valve to the open position until you no longer hear or see steam, and the float valve is down.
Open lid. Using a slotted spoon, scoop the meat out of the instant pot and shred with a fork. Drain the broth/au jus with a fine mesh sieve.
Toast sub rolls with butter (or garlic butter) in a large pan until golden brown. Fill with meat, and top with provolone cheese. Serve with au jus for dipping. Enjoy!

Instant Pot Broccoli & Potato Soup

2017-05-16T19:03:00.002-07:00

I'm clearly loving my Instant Pot lately. This soup was absolutely delicious and for a quick weeknight meal it's a winner....and did I mention it's DELICIOUS?!

Serves 4-6

Ingredients:

2 tbsp butter
2 cloves garlic, crushed
1/2 red onion, chopped
1/2 red bell pepper, chopped
1 medium sized broccoli head, broken into large florets
3 medium sized Russet potatoes, peeled and cut into small chunks
3 cups vegetable or chicken broth, plus more if needed
1 cup white wine (Sauvignon Blanc or Chardonnay)
Salt and Pepper to taste
1/2 cup half and half
1 cup shredded cheddar cheese
6 slices of cooked bacon, chopped (optional)
Chopped green onion or chives for garnish

Directions:

Select the sauté function on the Instant Pot.
Once hot, add butter, crushed garlic, red onion, red bell pepper. Saute about 2 minutes, or until vegetables begin to soften.
Add broccoli, potatoes, wine and broth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Secure the lid. Select manual and cook at high pressure for 5 minutes.
Once cooking is complete, select cancel and use the natural release for 10 minutes. Remove any remaining steam.
Blend with an immersion blender until smooth, or blend in batches in a large blender. Add the half and half and 1/2 cup of cheddar cheese. If you want a thinner soup, add more broth. Add salt and pepper to taste.
Serve hot with remaining cheddar, green onions and bacon (if using). Can serve with crusty French bread or side salad.

Instant Pot All Purpose Shredded Pork

2017-05-15T19:12:00.000-07:00

This is a delicious Instant Pot recipe - juicy pork that you can use for a variety of different meals.

Ingredients:

5-6 lb. pork shoulder (bone in or boneless) - cut into 2 even pieces
1 cup chicken, vegetable or beef broth
seasoning (1 1/2 Tablespoon salt, 1/2 Tablespoon black pepper, 1/2 Tablespoon garlic powder)

Directions:
1. Remove the pork shoulder from the fridge 30 minutes prior to cooking. Cooking meat that is cold can cause it to shrink and be tough.
2. Rub the seasoning all over the pork (all sides)
3. Set the Pressure Cooker to Saute on Highest setting, on the Instant Pot: Press “Saute” button, then the “Adjust” button, until the “More” is selected.
4. Heat until the screen says HOT, add the oil and then place the pork in the pot and saute for 3-5 minutes. Flip and add the broth.
5. For an Instant Pot press “Cancel” (to turn to off).
6. Then Press “Pressure” it should default to “High,” if not press “Pressure” until the light is on “High.
7. Adjust the Time with the + button and set the time for 90 minutes. Make sure the Steam Release knob is set to “Sealing.
8. In 10 seconds the Instant Pot will turn to ON.
9. Once it comes to pressure you will see the cook time display and begin to count down.
10. When the cooking cycle is done it will sound a series of beeps to indicate the time is done. Once the cooking cycle is done, the display begins to count minutes.

Notes: For larger cuts of meat, I do a Natural Pressure Release (NPR) for 10 minutes. This means do not do anything until the display time reaches 10 minutes, then move the pressure release knob to “Vent” to release any remaining pressure. (The Instant Pot will naturally release pressure once the cooking cycle is done.) Some recipes call for Quick Pressure Release (QPR) and this means that once the cooking cycle is done move the pressure release knob to vent right away and release all the pressure.

11. Shred pork once done and use in a variety of recipes including Pork Nachos, Gyros, Carnitas and more!

Serves: 8-10

Recipe courtesy of 5 Dollar Dinners (Erin Chase)

Instant Pot Lemon & Rosemary Chicken Leg Quarters

2017-05-14T11:11:00.002-07:00

These recipe is super easy and very flavorful. You could also pull off the meat and use in many dishes such as Chicken Noodle Soup, Chicken Tetrazzini, Chicken Salad or Chicken Pot Pie. I served this with cole slaw and Muffin Pan Potato Gratins.

Serves: 6-8

2 1⁄2 pounds chicken leg quarters, skin removed

1⁄2 cup chicken stock or broth

3 tablespoons butter or margarine

Juice of 1 lemon

1 tablespoon minced garlic

1 1⁄2 teaspoons dried rosemary

1 teaspoon lemon zest

1 teaspoon sugar

1⁄4 teaspoon dried thyme

3⁄4 teaspoon salt

1⁄4 teaspoon pepper

Muffin-Pan Potato Gratins

2017-05-14T11:10:00.002-07:00

Make these individual potato gratins for Thanksgiving dinner or serve them along with any weeknight supper. They go well with steak, chicken, pork chops or fish. You can easily double this to make 12 like I did.

Serves: 6

Ingredients:

Unsalted butter, room temperature, for muffin cups
2 medium sized Russet potatoes (about 3/4 lb each)
Course salt and pepper
6 tablespoons heavy cream or milk

Diections:
Preheat oven to 400 degrees. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. Pour 1 tablespoon heavy cream or milk over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.

Recipe courtesy of Martha Stewart

Cheddar and Chile Egg Casserole

2017-05-14T10:27:00.000-07:00

This is a delicious and easy casserole that I've been making for years. For a little spice feel free to add some cayenne powder or hot sauce.

Serves: 4

Ingredients:

3 tablespoons butter, melted
5 large eggs, beaten
1 cup cottage cheese
1/2 cup shredded cheddar cheese
1 4 ounce can diced green chilies
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon Salt

Directions:
Preheat the oven to 350 degrees. Brush an 8-inch square baking dish with 1 tablespoon butter and set aside.
In a medium bowl, whisk together the eggs, cottage cheese, cheddar cheese, chiles, flour, baking powder, 1/2 teaspoon salt and the remaining 2 tablespoons butter. Pour into the prepared dish and bake until set, about 35 minutes.

Recipe courtesy of Rachael Ray Every Day

Cheesy Stuffed Pepper Casserole

2017-04-23T18:22:00.002-07:00

Been craving stuffed peppers - this is easy and a great weeknight meal with lots of leftovers in my future.

Serves 10-12

Ingredients:

2 cups cooked brown rice 1 lb ground beef 1 tablespoon olive oil 2 large green peppers, diced 1 large onion, diced 29 oz can diced tomatoes, drained 3 (14 oz) cans tomato sauce 1 (10 oz.) package of frozen cans, thawed and drained 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 2 1/2 cups shredded sharp cheddar cheese Directions:
Brown ground beef in a large stock pot, drain, remove from pan and set aside. Heat oil in stock pot on medium high heat and add green peppers and onion. Saute 5-10 minutes or until softened, stirring occasionally. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 5-10 minutes. Stir in rice, ground beef and 1/2 cup cheese. Pour into a 9x13 baking dish. Top with 2 cups shredded cheese. Bake at 350 for 25-30 minutes or until cheese is melted.

Homemade Brioche Buns

2017-04-23T12:26:00.002-07:00

Ever need just a couple of Brioche buns? This recipe is a good one; it's super easy and simply delicious...makes you never want to buy store bought again.

Makes 4 buns

Total Time: about 3-4 hours from start to finish

Ingredients:

1/2 cup whole milk
1 tablespoon water
1 teaspoon active dry yeast
1 tablespoon softened butter
1 large egg, beaten
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon salt
1 tablespoon sugar

For the top:

1 large egg yolk, beaten
3 tablespoons sesame seeds (optional)

Directions:

In a small saucepan, scald the milk (Scalding is heating until small bubbles form around the edges of the pan and steam rises from the surface, but never boiling). Takes a minute or two.
Remove the milk from the heat, and then add the water. Stir, and let sit until it registers about 105-degrees F.
Once the milk-water mixture is the right temperature, stir in the yeast and a pinch of the sugar. Let the yeast mixture bloom, about 5 minutes. It should be foamy on the surface.
To the milk and yeast mixture, stir in the butter and egg. (Don't worry if the butter doesn't melt all the way immediately).
In a stand mixer fitted with the dough hook, add the liquid ingredients, and beat briefly to combine.
In a small bowl, whisk together both flours with the salt and tablespoon of sugar.
While the mixer is running, add the dry ingredients in two batches.
Crank the mixer to medium-high, and knead for 8-10 minutes. The dough will be sticky.
Place the dough in a well-oiled bowl, turning it to coat with oil. Cover loosely with plastic wrap, and then let rise in a warm place for about 2 hours, or until doubled. (Rising time is dependent on the temperature of the room; let rise until the dough is doubled).
Punch the dough down very well, and gather it into a ball.
Weigh the dough, and divide it by 4--each dough ball should be between 95 and 97 grams.
Roll each dough piece into a ball, and then use your fingers to pinch the edges under until the seam is on the bottom (see photo for reference). Then, cup your hand over the dough ball on the counter, and make circles on the counter with the dough to roll it into a perfect ball.
Repeat with the other 3 pieces of dough.
Place the 4 dough balls on a baking sheet, and cover loosely with plastic wrap. Place in a warm place to rise for 1 hour. They will be puffy when ready.
Meanwhile, preheat the oven to 375.
Finally, make the topping: whisk the egg yolk with a splash of water. Brush generously on each bun, covering the entire surface, and then sprinkle with sesame seeds.
Bake for 16-19 minutes, until deeply golden brown.

Recipe courtesy of Christina Lane/Dessert for Two

Spicy Pulled Pork Sandwich

Chicken Cacciatore

2017-04-18T17:16:00.000-07:00

This recipe is comfort all the way. I used skinless chicken thighs as they were on sale this week. This one pot dish is easy and works great for a weeknight meal.

Serves: 6
Time: 75 minutes

Ingredients:

1 pound Pasta Or Egg Noodles
8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
Salt And Freshly Ground Black Pepper, To Taste
1/2 cup All-purpose Flour
4 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Halved And Sliced
1 whole Red, Yellow or Orange Bell Pepper, Cored And Sliced (not Too Thin)
1 whole Green Bell Pepper, Cored And Sliced (not Too Thin)
5 cloves Garlic, Diced
8 ounces, weight Mushrooms (white Or Crimini), Sliced
1/2 teaspoon Thyme
1/4 teaspoon Turmeric
1/2 teaspoon Kosher Salt
Red Pepper Flakes, Crushed, To Taste (optional)
3/4 cups Dry White Wine
1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)
Chopped Flat Leaf Parsley
Parmesan Cheese, For Sprinkling

Directions:

Preheat oven to 350 degrees (F).

Cook pasta according to package directions. Do not overcook! Drain and set aside.

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.

Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

Recipe adapted from The Pioneer Woman.

Chicken Spinach Lasagna

2017-04-09T17:59:00.001-07:00

This seems like an odd recipe but I promise it is worth making and very simple too! It's delicious and even better the second day.

Ingredients:

One 10-ounce package frozen spinach, thawed and drained
2 boneless, skinless chicken breast halves, cooked and shredded (I used a Rotisserie chicken)
2 cups grated Cheddar (5 ounces)
1 small onion, finely chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
One 10-ounce can cream of mushroom soup
One 8-ounce container sour cream
1/2 cup sliced fresh mushrooms
1/3 cup mayonnaise
8 ounces no-boil lasagna noodles
1 cup grated Parmesan
1 cup pecans, finely chopped

Directions:

Preheat the oven to 350 degrees F.

In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.

Recipe courtesy of Trisha Yearwood

Old Bay Cheddar Grits With Sausage and Tomatoes

2017-04-03T15:12:00.000-07:00

This recipe comes from Real Simple and it's really simple and simply delicious. It's a quick weekday night meal. For dinner, serve this dish with a green salad and a simple vinaigrette.

Serves 4
Total Time: 30 minutes

Ingredients:

12 ounces andouille or chicken sausage (any variety; I used green chile chicken sausage because I love spicy), cut diagonally into 1/2-inch slices
1 medium yellow or red bell pepper, chopped
3 cloves garlic, thinly sliced
1 pint grape tomatoes
1/4 tsp. kosher salt
1 tablespoon unsalted butter
2/3 cup grits
1 cup white Cheddar cheese, shredded
1 1/2 teaspoons Old Bay seasoning
Fresh flat-leaf parsley leaves, for serving

Directions:
1. Heat a large skillet over medium-high. Add sausage and cook, stirring often, until browned in places, about 4 minutes. Add bell pepper and garlic and cook, stirring often, until vegetables soften, about 3 minutes. Add tomatoes and salt and cook, stirring often, until tomatoes burst, about 4 minutes. Add butter and cook, stirring constantly, until melted. Cover to keep warm.

2. Meanwhile, bring 2⅔ cups water to a boil in a small saucepan. Whisk in grits and cook, whisking often, until tender, 8 to 10 minutes. Add cheese and Old Bay and cook, whisking constantly, until cheese melts.

3. Serve grits topped with sausage mixture and parsley.

Recipe courtesy of Real Simple.

Asparagus & Mushroom Quesadillas

2017-04-03T11:51:00.001-07:00

I love quesadillas and all different types of quesadillas (chicken, vegetables or even just cheese).

Ingredients:

1 teaspoon cumin seed
4 slices bacon
1 Tablespoon butter
1 bunch Asparagus, trimmed & Cut into 1 1/2 inch pieces
2 cups sliced mushrooms
3/4 teaspoons garlic salt
6 flour tortillas (6-inch)
2 green onions, thinly sliced
1 cup shredded Monterey Jack cheese

Directions:
1. Preheat oven to 450 degrees. Lightly toast cumin seeds in a large skillet on medium heat about 3 minutes, shaking pan frequently. Remove seeds from skilled. Set aside.
2. Cook bacon in same skillet on medium-high heat until crisp. Drain on paper towels. Crumble when cool. Discard drippings.
3. Melt butter in same skillet on medium heat. Add asparagus; cook and stir 2 to 3 minutes. Add mushrooms and garlic salt; cook and stir 2 minutes or until asparagus is tender-crisp.
4. Place 3 tortillas on large baking sheet. Top with vegetable mixture. Sprinkle evenly with green onions, cheese, bacon and cumin. Top with the remaining 3 tortillas. Bake 10 minutes or until cheese is melted. Cut into wedges and serve immediately.

Cheesy Enchiladas Rancheros

2017-03-26T19:13:00.000-07:00

These are so delicious and well worth making. The sauce is amazing and tastes even better the next day.

Serves 6

Ingredients:

Ranchera Sauce
1/4 cup olive oil
1 medium onion, cut into 1-inch pieces
1 or 2 stalks celery, cut into 1-inch pieces
1 fresh poblano or pasilla pepper, seeded and cut into 1-inch pieces (could use green pepper if you can't find poblano/pasilla)
1/4 cup flour
1/2 tsp dried oregano
2 tsp chili powder
1 tsp cayenne
1/2 tsp ground cumin
1/2 tsp salt
3/4 tsp freshly ground black pepper
1-1/2 tsp garlic powder
2-1/2 cups chicken stock (or vegetable stock for vegetarian)
2 (14 oz) cans diced tomatoes, drained

Cheese Filling
1 cup sharp white cheddar cheese, finely grated
4 cups Monterey Jack cheese, finely grated
3 scallions, including some of the green tops, finely chopped
1/4 cup (1/2 stick) butter, softened

Enchiladas
12 (6 to 8 inch) corn tortillas
Ranchera Sauce (from above)
1 cup grated Monterey Jack cheese, or more as desired (see note)

Garnishes: sour cream, avocado, guacamole, sliced scallions, pico de gallo, or any combination

Instructions:

To make the Sauce: In a large skillet, heat 1/4 cup oil over medium heat. Cook the onion, celery, and pepper until the vegetables are soft and the onion is transparent, about 3 to 5 minutes.
Combine the flour, oregano, chili powder, cayenne, cumin, salt, pepper, and garlic powder in a medium-sized mixing bowl. Slowly add some water (about 1/4 cup), whisking until smooth. Pour the flour mixture into the sautéed vegetables and stir in the chicken stock and tomatoes. Cook over medium heat, stirring regularly, until mixture boils and thickens. Reduce heat and simmer approximately 1 hour.
To make the Filling: While the sauce is simmering, place the 1 cup sharp cheddar, 4 cups Monterey Jack cheese, chopped scallions, and the butter in a bowl or food processor and beat or process until well blended.
Divide mixture into 4 equal portions and form each portion into 3 individual sticks the length of a tortilla, making 12 cheese sticks in all. Set aside.

To assemble the Enchiladas: Butter a 9×13-inch baking pan. Preheat oven to 450°F.

Place tortillas in a clean tea towel and fold it over to completely encase the tortillas. Microwave for 30 to 45 seconds or until hot and pliable. Place a cheese stick on each tortilla and roll it up. Place the rolled tortillas, seam side down, in prepared baking dish. Cover the tortillas with the Ranchera Sauce and sprinkle with the 1 cup of Jack cheese. Note: You can use more cheese here if you like and any combination of different cheeses (Mexican 4 Cheese would be good). Bake in preheated oven until the sauce is bubbly and the cheese is melted, about 10-15 minutes. You can also carefully heat them under the broiler for a few minutes to brown cheese on top. Serve enchiladas on warm plates and pass the garnishes for your guests to choose from.

Notes:
Yield: 6 servings (2 enchiladas per serving)
Make Ahead: The sauce and filling can be made a few days ahead. Refrigerate, covered, until ready to assemble and bake the enchiladas.

Recipe adapted from The California Heritage Cookbook, The Junior League of Pasadena

Buffalo Chicken Pasta Bake

2017-03-11T17:59:00.002-08:00

Combining buffalo chicken, cheese, and pasta in one casserole creates a meal that everyone will love. I love Buffalo Chicken Dip so this dish makes it a complete meal. It is delicious and can be on the table in 30 minutes.

Ingredients:

8 ounces penne pasta (2 cups, uncooked)
1 - 8 ounce package cream cheese, softened
3/4 cup ranch dressing
1/3 cup hot sauce
2 cups shredded, cooked chicken
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
green onions, for garnish

Instructions:

Preheat the oven to 375 degrees. Spray a 8-inch casserole dish with nonstick spray.
Cook the pasta noodles, according to the package directions.
Stir together the cream cheese, ranch, and hot sauce until creamy.
Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles and stir to combine. Spoon into the prepared dish.
Combine the remaining two cheeses and sprinkle over the top. Bake for 20 minutes, or until cheese on top is melted. Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.

Homemade Vegetable Stock Using Scraps

2017-01-29T14:55:00.000-08:00

I saw a video online recently about making homemade vegetable stock from your leftover veggies scraps.
So now there is no wasting any part of a vegetable and it makes excellent stock.

Makes 8-10 cups

Vegetables:

1 freezer bag (gallon size)
Onions (tops, bottoms and skin)
Celery (tops & bottoms of stalk)
Carrots (tops, bottoms and skin)
Stems of herbs such as parsley, thyme, basil
Garlic (tops, bottoms and skin)
Mushroom stems
Potatoes (tops, bottoms and skin)
2 teaspoons black peppercorns
2 bay leaves

Once your gallon bag is full (less than 6 months), pour all scraps into a large bowl and fill with water. Add peppercorns and bay leaves. Bring to simmer and cook for at least 30 minutes, (up to 1 1/2 hours) uncovered. Strain, pour into mason jars and store in refrigerator up to 4 days. You can also fill up an ice cube tray, freeze and then pop out and store them in a freezer bag (freeze up to 3 months) - use them in soups and sauces.

Note: I also used broccoli stems, green beans ends and lemon ends. This is a great way to use vegetables before they go bad. If you know you aren't going to finish the celery cut it into large pieces and throw into the freezer bag.

Jaime's Lasagna

2017-01-29T13:57:00.001-08:00

This lasagna is super easy and delicious. The flavors are even better the day after you make it. I also like to cut individual pieces up the next day and freeze them for a quick and easy weekday dinner. Just pull them out, defrost in the microwave and enjoy!

Serves 8-10

Ingredients:

1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
3 garlic cloves, finely chopped
6 white or cremini button mushrooms, sliced (optional)
2 jars of marinara sauce (I used a Spicy Marinara but you can use any kind you would like)
1/4 cup red wine
Lasagna noodles (I used non-boil noddles so one less step)
1, 16 oz. container of cottage cheese
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 egg, lightly beaten
basil, oregano, parsley (fresh and chopped - can use dried, just about 1/4 teaspoon of each)
salt and pepper
1 lb. fresh mozzarella cheese (sliced)
Freshly grated parmesan cheese

1. Saute beef, onion and green pepper until beef is almost cooked through. Add garlic and mushrooms and continue to cook for 5 minutes or until beef has cooked through.
2. Add red wine, marinara sauce and salt & pepper. Continue to simmer uncovered on low heat for 15-20 minutes.
3. In a bowl, mix together cottage cheese, 1/4 parmesan cheese, 1 cup shredded mozzarella cheese, egg, pepper and herbs (basil, oregano and parsley).
4. Preheat oven to 375 degrees, in a 9 x 13 square baking dish add 1/3 of the meat sauce on bottom, then layer with noodles and 1/2 of the cheese mixture. Top with mozzarella cheese slices. Then add 1/3 of the meat sauce, layer with noodles and the remaining cheese mixture. Top with mozzarella cheese and then the remaining meat sauce. Top freshly grated parmesan cheese.
5. Cover with foil and bake for 1 hour. Remove foil and continue to cook for 15 minutes or until cheese on top is bubbly and brown.
6. Let set for 15 minutes prior to serving.

Buttermilk Potato Soup

2017-01-25T17:58:00.002-08:00

One of my best friends, Stacy, gave me Poole's cookbook for my birthday. The recipes are from the acclaimed chef Ashley Christensen and her bold & revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole's Diner.

I altered this recipe a bit based on ingredients I already had on hand. The soup was absolutely delicious and one of the best I've made in a while. Will be making it again many times for sure.

Serves 8-10

Ingredients:

2 lbs. Baby Creamers (yellow & red) Potatoes (I used the ones from Costco), cut into 1/4" thick rounds
2 Tablespoons vegetable oil
1 celery stalk, thinly sliced
1 sweet onion, chopped
1 red onion, diced
A large sachet (in cheesecloth add 1 bay leaf, 2 teaspoons black peppercorn, 2 garlic cloves, 8 springs of thyme - bundle up and tie with twine)
4 cups low-sodium chicken broth or vegetable broth
4 cups water
kosher salt
1/2 cup dry white wine
12 ounces bacon slices, cooked & chopped (optional)
2 cups buttermilk, at room temperature
3 green onions, sliced
black pepper

1. Place potato slices in a colander and set in a large bowl in the sink. Run the potatoes under a small, steady stream of water for 15 minutes, changing the water in the bowl every 5 minutes to remove any starch that's settled to the bottom. Drain the potatoes and set aside.

2. In a large Dutch oven, heat oil over medium heat. When it shimmers, add the celery, onions and sachet. Stir to coat evenly with the oil then cover and cook for 4 minutes, until vegetables are softened. Stir in 1/4 teaspoon salt and the wine, increase the heat to high and reduce until wine is almost evaporated.

3. Stir in the potatoes, coating them in the onion mixture. Add broth, water and 2 teaspoons kosher salt and bring to boil. Reduce to a simmer and cook for 30 minutes or until the potatoes are starting to fall apart.

4. Remove the soup from the heat and discard the sachet. Using an immersion blender, puree soup until smooth. Whisk in buttermilk and season with salt to taste.

5. Serve with chopped bacon, green onion slices and freshly cracked black pepper.