"What's Cookin' America?"

Instant Pot Cheesecake

2025-07-08T23:23:00.000-07:00

Instant Pot Cheesecake

1 package graham crackers (9 crackers)

¼ teaspoon salt

4 Tablespoons melted butter

2 teaspoon brown sugar

16 oz. Philadelphia cream cheese (room temp or micro for up to 1 min)

2/3 cup granulated sugar

2 Tablespoons corn starch

¼ teaspoon vanilla extract

½ cup sour cream

2 eggs (beaten)

Wrap false bottom of pan with parchment paper.

Prepare crust:

Crush or crumble graham crackers

whisk all ingredients together and press into cheesecake pan.

Put into freezer while you prepare cheesecake batter.

Combine all cheesecake ingredients except eggs and whisk until well until combined. (Then add beaten eggs)

Pour batter into crust.

Add 1 cup water to instant pot. Set cheesecake on trivet and lower into instant pot. Keep warm should be off.

Cook on normal/high pressure for 28 minutes.

Let rest to slow release pressure for 10 minutes.

After 10 minutes then quick release (should be very little pressure left)

Blot moisture from edges of cheesecake with a paper towel.

Refrigerate overnight.

Mr. margarita recipe no sour mix no simple syrup

2021-04-26T21:41:00.002-07:00

Best margarita recipe - No Sour Mix No Simple Syrup

I love margaritas and have perfected the margarita without sour mix. Whenever I went out to restaurants, I always found the margaritas too sweet. Why add so much sugar, I always wondered? So After a great long search and several not so delicious drinks, my friend sent this recipe to me one day. After trying them for the first time I found them to be amazing. I am personally not a salt guy and find that it is just not worth it. Use fresh lemon and limes and don't forget to blend. It makes the taste really smooth. As far as what tequila, I recommend a 100% Agave Tequila. Buy whichever one is on sale. You can get a decent bottle for $15. Just make sure the label reads 100% pure agave.

Margarita without Sour Mix

1 cup juice from fresh squeezed limes (about 5 limes) *See update below
1/2 to 1 cup tequila
1/2 to 1 cup triple sec
1 lemon juiced

Blend (so it is smooth)

Serve over ice with a lime wedge with or without salt.

So lately, I am the friend in the bunch that when invited to a party people ask to please make margaritas. These margaritas take some time to squeeze and are a labor of love but are absolutely worth it.

A quick note on orange liquor, Cooks Illustrated did a taste test with Triple Sec, Cointreau and Grand Marnier the results? Triple Sec won! Turns out the big brands are not worth the money! Spend it on a nicer tequila.

UPDATE:
*Try this recipe with fresh plump green limes.

Agua De Fresa

2020-05-13T23:39:00.002-07:00

Ingredients:

2 small baskets (appx. 4 cups) of strawberries
1/3 cup of sugar
1 can (4oz) sweetened Condensed milk
3 cups of milk
6 cups of water
optional
1/4 cup of additional sugar if not sweet enough
Ice

Instructions

Clean and remove stems off strawberries.
In a blender, add milk, condensed milk, strawberries, and sugar.
After well blended, strain strawberry milk mixture to remove seeds.
In a pitcher, add water and strawberry milk mixture and mix well.
Serve over ice and enjoy!

Easy 5-Ingredient Tomato & Basil Blender Soup

2020-02-22T18:32:00.000-08:00

Easy 5-Ingredient Tomato & Basil Blender Soup

INGREDIENTS

· 8–10 tomatoes, halved

· 2 medium onions, quartered

· 4 cloves garlic

· 2 Tbsp olive oil

· ⅓ cup sliced fresh basil

· salt and pepper, to taste

INSTRUCTIONS

1. Place halved tomatoes, quartered onions, and garlic cloves into a large bowl.

2. Add oil and season well with salt and pepper. Stir well to coat.

3. Pour the vegetables onto a baking tray and roast at 400 degrees for 30 minutes.

4. Remove tray from oven let cool for 5 minutes.

5. Place roasted vegetables in a blender along with sliced basil and blend until smooth.

6. Add salt and pepper as necessary.

7. Heat soup on the stove, if necessary.

8. Serve!

9. Serving Size: 1 cup

My version of Popeye’s Chicken Sandwich

2019-12-20T19:53:00.000-08:00

My version of

Popeye’s Chicken Sandwich

Ingredients:
For the chicken marinade

2 boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon EACH paprika garlic powder, black pepper, salt

For Breading

1 cup flour
½ cup corn starch
1 tablespoon EACH paprika garlic powder, onion powder, cayenne pepper (for spicy)
1 teaspoon EACH salt & pepper

Spicy mayo

½ cup mayo
1 teaspoon hot sauce
1 teaspoon paprika or Cajun or taco seasoning
1/2 tsp garlic powder

TO ASSEMBLE

4 medium-sized brioche buns
Mayonnaise
Sliced pickles
3-4 cups canola oil for frying

Instructions

To Marinate Chicken

1. Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun.

2. In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away.

To Cook Chicken

1. Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.

2. In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.

Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F.

To Assemble

1. Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot!

Caprese Salad

2019-12-12T10:23:00.000-08:00

Compound butter

2019-05-23T01:58:00.001-07:00

Compound butter:
1 shallot 4 cloves garlic 1 cup parsley leaves (stems removed) 2 tsp fresh thyme 1 tsp kosher salt 8 oz. unsalted butter (softened) 4 tbsp extra virgin olive oil zest and juice of half a lemon place items in a food processor in the order listed and pulse until each ingredient is chopped before adding the next ingredient. THE BUTTER SHOULD BE SOFT BEFORE ADDING. once it is all mixed, then form it. place wax paper or plastic wrap on counter, and spoon the mixture out of the chopper, and onto the middle of your paper, or plastic wrap. Then begin to roll it into a shape of a sausage. refrigerate for 2 hours before using. store in refrigerator for up to 10 days, freeze for up to 6 months.

Carne Guisada

2019-03-19T08:05:00.002-07:00

Carne Guisada

INGREDIENTS

1 1/2 to 2 lbs. beef stew meat

1 tomato

1/2 onion

2 cloves garlic

1 beef or chicken Knorr bouillon cube

1/2 tsp to 1 tsp ground cumin (to your taste)

1/2 tsp kosher salt

1/4 tsp black pepper

2 Tbsp. flour

2 to 2 1/2 cups water

Chop onion, tomato and mince garlic set aside

1 teaspoon of oil in pan

Brown meat and season with salt and pepper

Add garlic, tomato and onion

Add cumin and cook until onion Is translucent and tomato soft and beginning to break down

Add 2 T. flour and cook for about 1 minute

Add the water and mix well to avoid lumps

Add bullion

Bring to a rapid boil and cove with lid, simmer for 1 ½ hours

Remove lid and continue cooking until desired thickness about 10 to 15 minutes

CARROT CAKE

2019-03-19T08:04:00.002-07:00

CARROT CAKE

MIX:

4 EGGS

1 ½ CUP OIL

2 CUPS SUGAR

3 CUPS SHREDDED CARROTS

MIX:

2 CUPS FLOUR

2 TEASPOONS BAKING SODA

2 TEASPOONS CINNAMON

1 TEASPOON SALT

ADD TO WET MIXTURE

POUR CAKE BATTER INTO A GREASED AND FLOURED CAKE PAN.

FROSTING **(MAKE WHEN CAKE IS COOL)

8 OUNCES CREAM CHEESE

¼ CUP MARGARINE

2 TEASPOONS VANILLA

1 BOX POWDERED SUGAR (4 ½ ounces)

HEAT TO 240 DEGREES (SOFTBALL STAGE)

BAKE AT 350 DEGREES FOR 55 MINUTES

Watergate Salad

2019-03-19T08:03:00.000-07:00

Watergate Salad
aka Green Fluff

2 pkg. (4-serving size each) Jell-O Pistachio Flavor Instant Pudding & Pie Filling

2 cans. (20 oz each) crushed pineapple in juice, undrained

2 cups Jet-Puffed Miniature Marshmallows

1 cup chopped pecans

3 cups (8 oz tub) thawed Cool Whip whipped topping

Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended.

Gently stir in whipped topping.

Cover and refrigerate at least 1 hour (overnight is best) or until ready to serve.

Chicken and Dumplings

2019-03-19T08:01:00.000-07:00

Chicken and Dumplings

(Dumpling batter)

2 ¼ Cup Bisquick

2/3 Cup milk

4 T. Butter

½ Cup diced onion

3 carrots

½ Cup celery

8 Cups chicken broth

1 teaspoon rosemary

1 teaspoon sage

4 Cups shredded/cubed chicken

1 Cup frozen sweet peas

1 Cup Milk (or ½ C milk ½ C half and half or ½ C cream)

1 teaspoon salt

Prep up dumpling batter and set aside.

Add butter to pot and the mirepoix cook gently until the onion is translucent.

Add the broth, rosemary, sage cover and cook over medium until carrots are al dente.
Add Chicken.

Bring to a boil and whisk in milk/cream/or half and half.

Taste and season (add salt).

Drop in dumplings and sprinkle with 1 T. dried parsley

Cover and cook for 15 minutes.

Remove the lid and cook for 10 to 15 minutes more.

The dumplings will be fully cooked and fluffy inside.

Green Chile Chicken Stew

2018-10-18T15:12:00.000-07:00

Green Chile Chicken Stew

PREP TIME20 minutes

COOK TIME20 minutes

TOTAL TIME40 minutes

Ingredients

1 tablespoon neutral oil

1/2 yellow onion, peeled and diced

3 cloves garlic, peeled and minced

3 cups chicken broth

1/2 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 large Russet potato, peeled and chopped

1/2 cup (8 ounces) diced fire-roasted Hatch green chiles*

1 large chicken breast

1/2 cup frozen corn kernels

fresh cilantro, for serving

fresh lime wedges, optional, for serving

Instructions

In a small 3-quart soup pot, heat the oil over medium-high heat.

Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes.

Next, stir in the minced garlic and cook for 30 seconds.

Add the chicken broth, salt, pepper, chopped potatoes, and green chiles to the pot. Bring the mixture to a simmer.

Add the chicken breast (whole), cover and let cook until it's done, about 15 minutes. Remove the chicken to a cutting board, and use two forks to shred the meat. Add it back to the pot.

Stir in the frozen corn and let everything cook on a gentle simmer for about 5 more minutes.

Divide between two soup bowls, and serve garnished with fresh cilantro and lime wedges.

Notes

*The chiles should already be cleaned, peeled and diced here. If you're not using fresh chiles, use two 4-ounce cans of fire-roasted diced green chiles.

Easy Apple Tarte Tatin

2018-10-14T19:34:00.000-07:00

Easy Apple Tarte Tatin

Ingredients

1 stick unsalted butter

1 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 tablespoon vanilla extract

Pinch of salt

4 pounds apples, peeled cored and halved (small Fuji or Gala)

1 sheet frozen puff pastry, thawed

Vanilla ice cream or whipped cream, for serving

Directions

Preheat the oven to 400 degrees F.
In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.

Apple Cider-Glazed Salmon

2018-10-14T19:28:00.000-07:00

Apple Cider-Glazed Salmon

Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings
Ingredients

2 tablespoons unsalted butter

1 tablespoon canola oil

Four 4- to 6-ounce salmon fillets, skin removed, at room temperature

Kosher salt and freshly cracked black pepper

1 cup apple cider

2 teaspoons minced shallots

2 tablespoons honey

1 tablespoon whole-grain mustard

1/4 cup creme fraiche

Apple cider vinegar, as needed

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh mint

2 tablespoons chopped chives

1/2 small jalapeño, thinly sliced
Directions
1. Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
2. In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
3. Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
4. Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.

Fish & Chips Cook's Country

2018-10-13T23:51:00.002-07:00

Fish & Chips Cook's Country

Fish and Chips

WHY THIS RECIPE WORKS

Crispy fish and chips can usually be found only at a proper English pub, but we wanted to create an authentic version for the home cook. We used a mixture of equal parts all-purpose flour and cornstarch plus a teaspoon of baking powder to mimic that familiar crispy, shell-like coating. Whisking in some beer created a coating that stuck well to the tender pieces of cod and added a malty flavor to each bite. Yukon Gold potatoes worked best for our chips—they were less starchy and more crispy once fried than other potato varieties.

Recipe Image

INGREDIENTS

1	cup (5 ounces) all-purpose flour
1	cup (4 ounces) cornstarch
	Salt and pepper
1	teaspoon baking powder
1 ½	cups beer
1	(2-pound) skinless cod fillet, about 1 inch thick
2 ½	pounds large Yukon Gold potatoes, unpeeled
8	cups peanut or vegetable oil
	Lemon wedges

Description Text

1. Whisk flour, cornstarch, 1 1/2 teaspoons salt, and baking powder together in large bowl. Add beer and whisk until smooth. Cover with plastic wrap and refrigerate for at least 20 minutes.

2. Cut cod crosswise into 8 equal fillets (about 4 ounces each). Pat cod dry with paper towels and season with salt and pepper; refrigerate until ready to use.

3. Square off each potato by cutting 1/4-inch-thick slice from each of its 4 long sides. Cut potatoes lengthwise into 1/4-inch-thick planks. Stack 3 to 4 planks and cut into 1/4-inch fries. Repeat with remaining planks. (Do not place potatoes in water.)

4. Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 7 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes longer. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until just lightly golden brown, about 4 minutes longer (fries will not be fully cooked at this point). Using spider skimmer or slotted spoon, transfer fries to prepared sheet. Skim off any browned bits left in pot.

5. Set wire rack in second rimmed baking sheet. Transfer fish to batter and toss to evenly coat. Heat oil over medium-high heat to 375 degrees. Using fork, remove 4 pieces of fish from batter, allowing excess batter to drip back into bowl, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.

6. Cook fish, stirring gently to prevent pieces from sticking together, until deep golden brown and crispy, about 4 minutes per side. Using spider skimmer or slotted spoon, transfer fish to prepared rack and skim off any browned bits left in pot. Return oil to 375 degrees and repeat with remaining 4 pieces of fish.

7. Return oil to 375 degrees. Add fries to oil and cook until deep golden brown and crispy, about 1 minute. Using spider skimmer or slotted spoon, transfer fries back to prepared sheet and season with salt. Transfer fish and chips to platter. Serve with lemon wedges.

Square Off Sides

Slicing off the four long sides of each potato eliminates the need for peeling and creates a stable base for the next cuts.

Cut into Planks, Then Fries

Cut the potatoes lengthwise into 1/4-inch-thick planks, then cut the stacks of planks into fries. You’re ready to fry!

Chicken & Pastry

2018-10-13T23:42:00.002-07:00

Chicken & Pastry

INGREDIENTS

1 ½	cups (7 1/2 ounces) all-purpose flour
2	teaspoons baking powder
	Salt and pepper
½	cup milk
2	tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
2	pounds bone-in chicken thighs, trimmed
4	cups chicken broth
1	cup water
1	onion, peeled and halved through root end
1	celery rib, halved crosswise INSTRUCTIONS SERVES 4 TO 6 Headnote Keep the root ends of the onion halves intact so the petals don’t separate during cooking and the onion is easy to remove from the pot. Description Text 1. Combine flour, baking powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Combine milk and melted butter in second bowl (butter may form clumps). Using rubber spatula, stir milk mixture into flour mixture until just incorporated. Turn dough out onto lightly floured counter and knead until no flour streaks remain, about 1 minute. Return dough to large bowl, cover with plastic wrap, and set aside. 2. Pat chicken dry with paper towels and season with pepper. Melt remaining 1 tablespoon butter in Dutch oven over medium-high heat. Add chicken, skin side down, and cook until golden brown, 3 to 5 minutes. Flip chicken and continue to cook until golden brown on second side, 3 to 5 minutes longer. 3. Add broth and water, scraping up any browned bits. Nestle onion and celery into pot and bring to boil. Reduce heat to low, cover, and simmer for 25 minutes. 4. Meanwhile, roll dough into 12-inch square, about 1/8 inch thick. Using pizza cutter or knife, cut dough lengthwise into 1-inch-wide strips, then cut diagonally into 1-inch-wide strips to form diamonds (pieces around edges will not be diamonds; this is OK). 5. Remove pot from heat. Transfer chicken to plate and let cool slightly. Discard onion and celery. Return broth to boil over medium-high heat and add pastry. Reduce heat to low, cover, and simmer, stirring occasionally, until pastry is tender and puffed, about 15 minutes. While pastry cooks, shred chicken into bite-size pieces, discarding skin and bones. 6. Stir chicken into stew and cook, uncovered, until warmed through and stew has thickened slightly, 2 to 4 minutes. Season with salt and pepper to taste. Serve.

Chewy Sugar Cookies

2015-06-04T13:09:00.001-07:00

Chewy Sugar Cookies

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 cup sugar for rolling cookies

Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg and vanilla extract. Gradually blend in the dry ingredients.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Easy Cheeseburger Soup

2015-01-11T19:45:00.000-08:00

Easy Cheeseburger Soup

1 pound ground beef, browned and drained of excess fat
¾ cup onion, diced
¾ cup carrots, shredded
¾ cup celery, diced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup flour
2 cups of Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ teaspoon pepper

Instructions

In a large Dutch oven, melt 1 Tbsp butter.
Add onion, carrot and celery and sauté until tender. Add basil and parsley and sauté for 30 seconds.
Add the chicken broth and potatoes; cover and bring to a boil.
Reduce heat and simmer for 10-12 minutes or until the potatoes are fork tender.
Meanwhile, in a small skillet, melt the remaining butter and add the flour.
Cook for 3 minutes or until a bubbly paste forms.
Add to the soup and bring back to a boil. Boil for 2 minutes.
Reduce heat to low and stir in the cheeses, milk, salt and pepper. Stir until cheese melts.
Top with extra shredded cheese before serving.

Tammy Wynette’s Banana Pudding

2014-11-10T20:52:00.001-08:00

Tammy Wynette’s Banana Pudding

Serves: 6

Ingredients:
‎1 box Nilla wafers (12 oz box)
2 ½ cups sugar
6 cups whole milk
6 sliced bananas
1 cup self-rising flour
6 eggs, separated
1 teaspoon real vanilla

Preparation:
Preheat oven to 350°

Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers to use for decoration after it’s done.

Combine all dry ingredients (except for ½ cup of sugar to use later for meringue) in a large pot.

Then, in a different bowl, combine all wet ingredients (to include the 6 egg yolks only and set aside egg whites for meringue).

Slowly add wet into dry mixture and stir until completely dissolved and cook over low heat until thickened to pudding consistency. The trick is to stir continuously and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and let cool to room temperature.

Place sliced bananas over wafers and pour mixture over them.

In a separate bowl, beat the 6 egg whites and slowly add in the remaining ½ cup sugar until a stiff meringue forms and then pour over pudding.

Put in the oven for 8-10minutes or until golden brown on top.

Baked Potato Soup

2014-11-01T18:00:00.003-07:00

Easy Homemade Baked Potato Soup

Ingredients:
4 cups of whole milk
4 cups of chicken broth/stock
1 large onion, diced finely
1 package of bacon, fried and chopped, save bacon grease
1 teaspoon of black pepper
1 teaspoon of salt
3/4 cup of butter
3/4 cup of flour
3 garlic cloves, minced
3 lbs of potatoes, scrubbed clean, skins on
8oz bag/block of shredded cheddar cheese
2 stalks of celery, diced
Sour Cream
Green Onions

Directions:
-Bake your potatoes until they are soft, just as if you were making a baked potato. I did mine in the microwave. (Don’t forget to pierce them so they don’t explode) Set them aside to cool so you can peel them.
-Cook your bacon in a large pan, remove grease except for 2-3 tablespoons, on low/med heat.
-Saute your onions in the bacon grease until they become translucent, add in the garlic. celery, salt, and pepper.
-Pour in your chicken stock and bring to a low boil. Stir frequently.
-Pour in 3 cups of milk, stir.
-In a separate sauce pan, melt the butter, add in the flour while whisking to make a roux. Let this cook for a min or so, do not let it burn.
-Whisk in 1 cup of the milk to the sauce pan, don’t stop whisking or it will be lumpy. You are making the thickening agent to the soup. Once this has thickened, pour into large soup pot while whisking in the soup pot.
-In a separate bowl, peel the skins off of your potatoes. Cube your potatoes throw them into the soup pot.
– Once that comes together, pour in the entire 8oz bag of cheese.
-Stir, taste, and add seasoning as needed. I also add in about 1/3 of the chopped, cooked bacon at this point.
-Serve in a bowl with cheese, bacon, green onions, and sour cream.

Pork Tenderloin with Pan Sauce

2014-10-11T16:27:00.000-07:00

Pork Tenderloin with Pan Sauce

Ingredients:
1⁄2 cups olive oil
1⁄4 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Zip-lock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Martha Stewart Lemon Curd

2014-09-23T10:25:00.001-07:00

http://www.marthastewart.com/348239/lemon-curd

HOMEMADE SUBWAY BREAD RECIPE

2014-07-28T09:18:00.001-07:00

HOMEMADE SUBWAY BREAD RECIPE

Yield: Makes 4 9" Sub Rolls

INGREDIENTS:

1 Cup warm water (110 degrees F)

1 1/2 Tablespoon yeast

1 Tablespoon sugar

1 1/2 teaspoon salt

4 Tablespoon olive oil

3 to 3 1/2 cups all-purpose flour

Instructions:

In the bowl of your stand mixer add the water, yeast, sugar, salt and olive oil. Let the mixture stand for 5 minutes. Add additional cup of flour and mix until well combined. Continue adding flour, 1/4 cup at a time, until a soft dough is formed. The dough should still stick to the bottom of the bowl, but pull away from the sides. Let the dough mix for about 8 minutes total.

When the dough has come together but is still sticking a bit to the bottom of the bowl, turn it out onto a lightly floured surface and knead until smooth. The dough should be very soft. Shape the dough into a ball and return it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise for a half hour.

Towards the end of the rising time preheat the oven to 350 degrees. When the loaves are ready, bake them in the preheated oven for 25 minutes.

I Can't Pin It!: EASY Homemade Whipped Cream Frosting

2014-05-26T14:16:00.001-07:00

I Can't Pin It!: EASY Homemade Whipped Cream Frosting: Care Fuentes Sbc EASY Homemade Whipped Cream Frosting Recipe This is SOO delicious It WONT melt at room temperature like regular whipp...

Chocolate Strawberry Cake

2014-05-13T09:09:00.000-07:00

Ingredients

Cake

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
2 cups water
4 oz unsweetened chocolate, grated or chopped
6 Tablespoons unsalted butter, cubed
1 teaspoon pure vanilla extract
2 eggs, lightly beaten

Chocolate Frosting

1 1/3 cups heavy cream
1 cups sugar
6 oz unsweetened chocolate, grated or chopped
1/2 cup (or 4 oz) plus 2 Tablespoons unsalted butter, cubed
1-1/2 tsp vanilla extract
Pinch of kosher salt

Strawberry Filling

2 1/2 cups strawberries, fresh or frozen, washed and peeled
1/4 cup granulated sugar
1 Tablespoon corn starch

Directions

Strawberry Filling

If berries are frozen, thaw them out and puree in a blender.

Strain the puree through a fine screen to remove the seeds.

Heat puree, sugar, and cornstarch to a boil, stirring constantly until the mixture thickens.

Cool completely.

Cake

Preheat the oven to 350°F.

Grease two 8 1/2 inch cake pans with butter, and lightly dust with flour. Shake to coat.

Line with parchment paper, add a little more butter and set aside.

In a large bowl sift in flour, baking powder, baking soda and salt and set aside.

In a medium saucepan, mix the sugar and water and bring to a boil to dissolve sugar.

Pour mixture into a large bowl and add the chopped chocolate and butter. Let sit stirring occasionally until the chocolate has melted.

Once chocolate has melted, beat for about 1 minute with electric mixer.

Mix in vanilla and stir with a spoon.

Let mixture cool for 5-10 minutes.

In a small bowl beat the eggs.

Add eggs to chocolate mixture and beat on medium until combined.

Add the dry ingredients and beat until smooth.

Pour batter evenly into cake pans and bake for 25 minutes or until a toothpick comes out clean with poked in the center.

When cakes are done, let cool in their pans for 25 minutes and then flip pans to cool release them and cool completely.

Frosting

In a medium saucepan, add sugar and cream and boil over medium - high heat, just until it boils.

Lower heat to a simmer and stir once in a while for about 5 minutes.

In the meanwhile, add chopped chocolate, butter and vanilla to a heatproof bowl.

Pour hot cream over chocolate mixture and let stand, stirring once in a while until melted.

Add about 1 inch of ice water to a large bowl.

Place the melted chocolate bowl inside the ice water, but not so that the water come overs into the chocolate.

Now mix the chocolate on medium speed until it is thick and shiny. This will take about 5 minutes.

Set in fridge for 15 minutes before using to frost the cake.

Assembly

Place 1 cake layer so the flat side is facing up, and add the layer of strawberry puree. Top with 2nd chocolate cake layer.

Frost sides and top of cake evenly and smoothly with frosting.

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