Southern Fish Fry

Ingredients

10 catfish fillets or whitefish

2 cups corn meal

2 cups flour

2 eggs, beaten

2 tablespoons yellow sandwich mustard

1/2 cup hot sauce

2 tablespoons creole seasoning

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

pinch of cayenne pepper

lemon to serve

cooking oil

hot sauce

Instructions

Rinse fish and pat dry.

Slice fish in half to get long strips.

Place fish in a large bowl.

Heat oil in a large pan over medium heat to 350 degrees, not filling more than halfway with oil.

Mix seasoning blend and set aside.

In a freezer bad add cornmeal and flour and 2 tablespoons of seasoning blend, mix well.

Add remaining seasoning blend and hot sauce, eggs, and mustard to fish bowl, mix well.

Once oil is ready place a few strips of fish into corn/flour and shake well to coat.

Remove excess flour from fish by lightly shaking when removing from bag.

Place fish in pan and fry 4-5 minutes per side.

Don't over crowd pan, repeat until all fish is cooked.

Drain on paper napkin and sprinkle a pinch more of creole seasoning when fish comes out the pan if desired.

Serve with lemon wedges and hot sauce. 

Easy salsa recipe

Ingredients

6 tomatoes

3 jalapenos (warning: hot)

1 medium white onion

1/2 a medium red onion

1 cup cilantro (I’m a fiend- so a little less if you aren’t)

5 cloves garlic

3 limes juice (hell, I even threw in some of the pulp)

1 tbsp cumin

1 tsp sea salt (More can always be added but not taken away!)

1 tsp chili powder

Directions

1 cup (2-3 ears) of grilled/pan fried corn. If pan frying it, try putting in 3 tbsps of pineapple juice and 2 tbsp EVOO. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now.

Sweeten it up with some diced fruit of your choice- pineapple, mango, peach etc.

High Altitude Yellow Cake w Lemon Buttercream

High Altitude Yellow Cake w Lemon Buttercream (adapted from "Pie in the Sky")

13 3/4 oz all-purpose flour

2 1/4 teaspoons baking powder

3/4 teaspoon salt

1 cup butter, room temperature

2 cups, minus 1 tablespoon, sugar

4 eggs, room temperature

1 egg yolk, room temperature

2 teaspoons vanilla extract

1 cup, plus 2 tablespoons, buttermilk, room temperature

additional flour for dusting pans

1. Heat your oven to 350. Use a folded paper towel to generously grease 2 9-in round pans with vegetable shortening. Add 1 tablespoon all-purpose to each pan and shake it around to coat; tap out the excess. Line the bottom with a circle of parchment paper, if you want (this is a good way to make sure the cake doesn't stick to the bottom of the pan. Sometimes I use the parchment paper, sometimes I don't).

2. Sift together the flour, baking powder, and salt; set aside.

3. In a large bowl of a stand mixer, cream the butter and sugar together until well blended. Add the eggs and egg yolk (2 or 3 at a time), and vanilla, scraping down the bowl and mixing well after each.

4. Add the flour mixture and buttermilk in 2-3 batches, beginning and ending with the flour. Mix on low and scrape the sides of the bowl after each addition. Mix on medium for 1 minute, until the batter is smooth and creamy, and thickened up a bit. 

5. Divide the batter evenly between the two prepared pans (I use my digital kitchen scale for this, too, so I'm sure my cakes will be the same height.) and spread it evenly. Bake at 350 for 28-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs stuck to it. Cool on racks for 10 minutes before removing from the pans.

6. To remove the cakes from the pans, run a thin knife around the outside of the cakes to makes sure the sides have come completely away from the pans. Put a cooling rack over the pan, invert the cake onto the rack, remove the pan, and peel off the parchment. Invert the cake a 2nd time onto another rack, and let it finish cooling. (I've also used plates, cutting boards or foil-covered carboard cake circles to do this.) Cool the cakes completely before trimming the tops to make them level (if necessary) and frosting.

Makes 2 9-inch round cakes or 1 9x13-inch cake (You can use 2 8-inch round pans, but you have to make sure they are 2-inch deep pans, otherwise you'll have cake batter all over your oven. You will also need to bake the cakes a little longer. Start at 30 minutes and then check every few minutes until the cakes pass the toothpick test.)

Lemon Buttercream Frosting

1 cup butter, room temperature

1/3 cup vegetable shortening

1 teaspoon vanilla extract

2 pounds powdered sugar, sifted if from a box

3 tablespoons fresh lemon juice

3 tablespoons heavy cream

Lemon yellow gel or paste food coloring, if desired.

In a large bowl of a stand mixer, cream the butter and shortening together until well blended. Add the vanilla and mix well. Add half of the powdered sugar and mix on low until well blended; scrape down the sides of the bowl. Add the lemon juice and mix on low until well blended; scrape down the sides of the bowl. Repeat with the remaining powdered sugar and the heavy cream. Add a little yellow food coloring to tint the frosting, if you want. Mix a final time on medium-low to medium until the frosting is smooth and creamy, about 1 minute.

Makes about 5 cups frosting.

Breakfast Sausage Casserole Recipe

Ingredients

1 pound sausage, browned and drained

6 eggs

2 cups milk

8 slices bread

1 tsp. dry mustard

1 tsp. salt

1 cup grated cheddar cheese

Instructions

Butter bread slices and press butter side down in 9x13 dish

Mix together eggs, mustard, milk and salt

Mix in cheese and sausage

Pour over bread slices

Refrigerate 8 hours or overnight

Bake uncovered at 350 degrees for 40-45 minutes

Enjoy!

Bacon, Egg & Hash Brown Casserole

20-ounce bag frozen, shredded hash browns (I used Trader Joe’s)

8 slices thick-cut bacon, cooked and coarsely chopped

8 ounces shredded cheddar cheese

6 green onions, sliced thin

12 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

Cooking oil (to lightly coat slow cooker)

Optional toppings: Fresh salsa, hot sauce & avocado

How to make it

Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese, and onion.

In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.

SAUSAGES, ONIONS, POTATOES, PEPPERS AND GREEN BEANS

INGREDIENTS

2½ pounds Idaho® Yukon Gold or Yellow Finn potatoes, scrubbed, cut into bite-sized chunks.

5 tablespoons olive oil, divided

4 precooked spicy sausages of your choice (12 ounces) cut crosswise into ¼ inch slices

2 bell peppers, any color, seeds and ribs removed, cut into ½ inch strips

2 medium yellow onions, peeled, halved, and cut into ½ inch slices

¾ pound fresh green beans (about 4 handfuls), washed, root ends trimmed off

3 teaspoons kosher salt, divided

1 teaspoon Aleppo pepper (or substitute fresh ground black pepper)

2-3 tablespoons pomegranate molasses (or substitute balsamic vinegar)

INSTRUCTIONS

Put the potatoes into a large pot, and cover with water by 2 inches. Stir in a teaspoon of salt. Set the pot over high heat. As soon as it comes to a boil, lower to a gentle boil and set your timer for 10 minutes, until potatoes are cooked but not falling apart. Drain and set aside.

While the potatoes are cooking, heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Add sausages and cook, flipping occasionally, until browned on both sides, about 4 minutes. Transfer to a small bowl and set aside. (don't wash the skillet - you'll use it for the peppers and onions)

Put an additional tablespoon of oil in the skillet. Add the onions and peppers and cook, stirring occasionally, until they are softened and browned in spots, about 7 minutes. Remove from heat but keep on the stove. Sprinkle with 1 teaspoon of salt and ¼ teaspoon pepper.

Fill a medium pot halfway with water and bring to a boil. Drop the green beans in to blanch them. Once the water returns to boil, set the timer for 2 minutes. Drain and plunge beans into cold water to stop the cooking process. Drain and set aside.

Add the sausages, green beans and potatoes to the skillet with the onions and peppers. Drizzle 3 tablespoons olive oil and pomegranate molasses (or balsamic) on top. Season with 1 teaspoon salt and ¾ teaspoon pepper. Toss everything gently to combine, over a medium flame, until heated through. Season, to taste, with salt and pepper. Divide among 5 bowls or plates. Enjoy!

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Crock pot Sausage with Peppers and Onion

1 lb Sweet Italian Sausage (could also use hot sausage if desired)

1 Green Pepper Sliced

1 Red Pepper Sliced

1 Onion Sliced

1 Can Crushed Tomatoes

How to make it:

Brown sausage in a skillet on the stove.  Once browned place in a crock pot and cover with veggies and tomatoes.  Turn to high and cook for 4-6 hours.  Check occasionally to make sure it isn't too dry.  You may desire to add a tablespoon of water to the sauce.

SlowCooker Pizza Meatballs

Ingredients:

2 1/4 lb lean (at least 80%) ground beef

1 egg, slightly beaten

3/4 cup Progresso™ Italian style bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

8 oz mozzarella cheese, cut into 1/2-inch cubes

2 jars (28 oz each) pizza sauce

Olive oil

2 (6 oz) cans Pillsbury™ Grands!™ Jr. Golden Homestyle™ refrigerated buttermilk biscuits

How to make it:

Line large cookie sheet with sides with cooking parchment paper or foil.

In large bowl, thoroughly mix 2 1/4 lb lean (at least 80%) ground beef, 1 slightly beaten egg, 3/4 cup Progresso™ Italian style bread crumbs, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper with hands. For each meatball, shape about 1 1/2 tablespoons beef mixture into a ball, flatten into small patty, place 1 cube (1/2 inch) mozzarella cheese in center, then shape beef around cheese to fully enclose. Reshape into a ball; place on cookie sheet. Repeat with remaining beef mixture and cheese cubes.

Pour 1 jar (28 oz) pizza sauce into slow cooker. In 10- or 12-inch skillet, heat about 2 tablespoons olive oil over medium-high heat just until oil begins to smoke. Sear about 8 meatballs at a time by cooking just 1 to 2 minutes on each side. After each batch is browned, place in slow cooker.

Once all meatballs are seared and placed in slow cooker, top with remaining 1 jar (28 oz) pizza sauce. Cover; cook on Low heat setting 6 to 8 hours.

When meatballs are finished cooking, keep slow cooker on “Warm” or lowest heat setting while preparing biscuit bowls. Heat oven to 375°F. Turn 12-cup muffin pan over; lightly spray backside with cooking spray. Separate 1 can (12 oz) Pillsbury™ Grands! Jr.™ Golden Homestyle refrigerated buttermilk biscuits into 10 biscuits. Shape each biscuit over upside-down muffin cup.

Bake 10 minutes or until golden brown. Cool biscuit cups on pan; remove from muffin cups. Serve meatballs inside biscuit bowls.

Baked potato,zucchini,yellow squash,tomato

Ingredients

2 medium potato

2 medium yellow squash

2 medium zucchini

2 medium tomato

2 onions, thinly sliced

2 cloves garlic, minced

fresh thyme

salt

pepper

olive oil

grated parmesan

How to make it:

Using mandelin slicer(optional), slice all the veggies.

Heat oil,fry onions and garlic in a pan until caramalised

In baking dish, add the caramalised onions on the bottom first

Arrange the veggies one over the other separately, so that you could arrange easily in the baking dish

Sprinkle some fresh thyme. Drizzle with olive oil,season with salt, pepper. Cover with foil.

Preheat the oven at 400 c. Bake the dish for 35 to 40 mins.

Remove frm the oven, let it cool fr 5 mins without removing the foil

Put the oven after seasoning with some parmesan and broil fr 3 mins.

Meatball Sub Bake

Ingredients:

24 frozen meatballs

1 roll biscuit dough

1 jar marinara sauce

2 cups shredded mozzarella cheese

How to make it:

35 mins

Preheat oven to 375°F

Cut the buiscuits into 8 pieces and place them in the pan.

Once done cutting biscuits then cover in sauce and use a spatula to mix them up in the sauce so all of them are evenly covered.

Take the meatballs and place them right ontop the biscuits pushing them down a little bit.

Take your mozzarella and cover the dish with the whole 2 cup package.

Shrimp Etouffee

Ingredients

¼ cup butter

¼ cup all-purpose flour

1 cup chopped onion

½ cup sliced celery

½ cup chopped green peppers

2 tbsp minced garlic

2 tbsp. fresh thyme

2 cup chicken broth, low sodium

1 ( 14.5 ounce) can diced tomatoes, drained

1 tbsp. cajun seasoning

1 tbsp. worcestershire sauce

2 pound shrimp, peeled and deveined

2 tsp. hot sauce

Salt and pepper to taste

1 tbsp. butter

2 tsp. fresh lemon juice

¼ cup chopped scallions (green onions)

2 tbsp. fresh parsley

Rice:

2 cups chicken broth, low sodium

2½ cups brown rice (I used instant)

Instructions

Season shrimp with about a tablespoon of Cajun seasoning. Mix well and refrigerate until ready to use.

Melt the butter in a large sauce pan over medium heat, cook until melted; add the flour, whisking constantly until dark brown (color of peanut butter), about 10 minutes.

Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.

Add the garlic and thyme and cook for a minute.

Whisk in the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes.

Add the shrimp and cook until cooked, about 5 minutes.

Season with hot sauce, salt and pepper to taste.

Mix in the butter, lemon juice, green onion and parsley.

To make rice:

Bring 2 cups chicken broth to a boil. Stir in rice, bring to a bowl, lower heat to low and simmer for 5 minutes. Fluff with a fork. (I started the rice when the Shrimp Etouffee was simmering for 20 minutes)

Evenly divide rice and Shrimp Etouffee between 6 bowls.

Crispy Chicken Tortilla Rollups for #WeekdaySupper

Ingredients:

1/3 cup canola oil + 2 grated garlic cloves

8-10 flour tortillas

2 tsp. dried cilantro

2 tsp. chili powder

For the filling:

6 ounces non-fat Greek yogurt

12 ounces cooked chicken, shredded [NOTE: a deli roasted chicken is perfect for this!]

1 cup co-jack cheese

½ cup corn kernels

1 small jalapeno or serrano pepper, seeded and finely chopped

1-2 green onions, sliced

2 garlic cloves, minced or grated

1/3 cup salsa

1 tsp. cumin

Juice of half a lime

Salt and pepper to taste

For the avocado-lime dipping sauce:

1 ripe avocado, peeled and mashed

6 ounces nonfat plain Greek yogurt

Juice and zest of one lime

1 tsp. dried cilantro

2-3 drops Tabasco

How to make it:

Salt & pepper to taste

Step 1: Preheat oven to 400. Add the filling ingredients to a large mixing bowl. Stir with a spatula or spoonula, until evenly mixed. Heat the  canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes.

Step 2: Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam side down on a large rimmed baking sheet lined with parchment.

Step 3:  Brush each tortilla rollup with the garlic oil and sprinkle with the salt, dried cilantro, and chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides brown and crisp nicely. Serve on a platter with guacamole, salsa, and/or sour cream on the side for dipping.

Make the dipping sauce and serve it in a decorative serving bowl on the side.

These rollups are sensational! They feature a crispy, flavorful outside…and a gooey, spicy inside. I love the hint of sweetness that the corn kernels add, as well as the slight tang from the yogurt and lime juice. These taquitos also make a fantastic addition to gameday spreads -- simply cut them in half for easier eating. Since there’s two of us at my house, I’ve found that these rollups freeze and reheat well too. Spicy, crispy, cheesy and comforting? Sign me up!

If you're like me, you're always on the lookout for easy, delicious #WeekdaySupper meals -- dinners that come together quickly and taste like a million bucks. This week's #WeekdaySupper participants are sharing some fantastic recipes, many of which can be prepared in 30 minutes or less! Check them out...there's sure to be some new additions to your #WeekdaySupper rotation.

Easy Strawberry Pie

Ingredients

1 refrigerated Pie Crust

2 cup sliced Strawberries

2 1/2 tbsp Cornstarch

1 1/4 cup Sugar

1 1/2 cup Water

1 box (3 oz) Strawberry Gelatin (like Jell-O)

Instructions

Preheat oven to 350.

Place pie crust in pie pan and crimp edge.

Use a fork to poke holes in bottom.

Bake for 15-18 minutes or until edges are browned.

Allow to cool.

Layer bottom with the sliced strawberries

Stir together water sugar and cornstarch and bring to a boil.

Simmer, stirring constantly, until thickened.

Remove from heat, add Jell-O and stir until dissolved.

Pour mixture over strawberries.

Refrigerate until set.

You cab decorate with whipped cream before serving.

Amish Apple Fry Pies

INGREDIENTS

For the filling

2 large apples, peeled, cored, and diced

1/4 cup brown sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla

2 teaspoons cider

1 teaspoon cornstarch

For the dough

2 cups flour, sifted

4 Tablespoons butter

2 egg yolks

1/3 cup HOT milk

1/4 teaspoon salt

For the glaze

1 teaspoon vanilla

2 Tablespoons milk

1 cup powdered sugar

Vegetable or canola oil, for frying

INSTRUCTIONS

To make the filling, combine the apples, brown sugar, cinnamon, and vanilla in a small sauce pan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring constantly, until mixture is thickened, about 3 minutes longer. Remove from heat and set aside.

For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in the butter until it's in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it until it smooths out, about 1 minute.

Divide the dough into 6 equal sized pieces and roll them each into a ball. Use a rolling pin to roll them out to about 6 inch circles. Fill each circle with 2 Tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. If the edges aren't sealing properly, wet them with a little water.

Heat the oil in a deep sauce pan to 350 degrees. You can test to see if the oil is ready by sticking a wooden spoon into the center of the pot. If small bubbles form around the handle, you're ready to go.

Place the pies in the hot oil one at a time and fry until golden brown on both sides, about 2-3 minutes per side. Remove from the oil with a slotted spoon and place on paper towels to dry.

Repeat with remaining pies.

While the pies fry, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth. It's best to glaze the pies while they're still warm. I use a pastry brush to brush the glaze on one side then let it dry, flip them over, and glaze the other side. You can put two coats of glaze on for extra sweetness if you like, but wait for the glaze to harden in between coats.

Pies can be stored uncovered for 2-3 days. If you want the glaze to remain hard, do not place the pies in a plastic bag or sealed container. Just leave them on a wire rack or pan.

Julia's Southern Hot Dog Chili Sauce

Ingredients:

1.5 lbs Ground Beef

1/8 c Ketchup

1 tsp Hot Sauce

½ Medium Onion Minced (Keep the other half as a condiment for the Hot Dogs)

1 tsp Salt

1/2 tsp Black Pepper

1 tsp Onion Powder

½ tsp Worcestershire Sauce

¼ c Beer (optional)

3-4 c Water

½ tsp Paprika

Pinch Sugar

1 tbs Chili Powder

2 tbs Tomato Paste

How to make it:

Cover the ground beef with water and break up the meat completely.

Add beer (if using), diced onion and spices and start on Medium High to bring to a rapid boil. 

Reduce and simmer. You can cook it down faster if needed just until most water is reduced. Stir occasionally.

When water is reduced, add tomato paste to thicken. Stir to incorporate.

Serve as a hot dog topping.

Leftover chili sauce freezes well. 

Fall-Off-The-Bone Ribs

Ingredients:

one rack of pork baby back ribs

juice of one lemon

1/4 cup dry rub (your own or my recipe)

1/2 cup barbeque sauce (your own or my recipe)

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Instructions:

Preheat oven to 300° F.

Remove excess fat from ribs. Peel the silver skin off the back of the ribs - lift with a sharp knife and grab with a paper towel to remove.

Cut ribs apart into individual pieces.

Rub ribs all over with lemon juice.

Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.

Bake in the oven for 2 1/2 hours.

Remove from oven & pour off liquid.

Brush bbq sauce over all sides of ribs.

Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.

Oven: To finish ribs in the oven, set oven to broil and return ribs to the same oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don’t burn. They will be so tender, it’s best to turn them using gloved hands.

Note: For my rub and sauce recipes, just use the handy links provided above.

BREAD AND BUTTER PUDDING

INGREDIENTS: 

1 teaspoon ground cinnamon

1/4 cup sugar 

4 Tablespoons butter or margarine, more or less as needed, at room temperature 

5 slices crust-on white bread

1/2 cup raisins...

2 cups milk 

2 eggs

DIRECTIONS:

*Preheat oven to 350 degrees F./180 C 

*Add cinnamon to sugar in cup and mix well. 

*Set aside. 

*Generously spread one side of each piece of bread with butter or margarine. 

*Cutting diagonally, slice each in half. 

*Arrange triangle slices in pan, slightly overlapping, with butter-side 

up and cut edges facing the same direction, making a spiral. 

*As you add the bread, sprinkle with sugar, cinnamon, and raisins. 

*Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. 

*Pour milk mixture over bread and raisins in baking pan. 

*Set aside for about 15 minutes for bread to absorb liquid. 

*Bake in oven for about 30 minutes, or until top is golden brown. 

*Serve the pudding while still warm in individual dessert bowls. 

*It is eaten plain or with cream poured over it.

Creamed Chipped Beef & Toast

Ingredients

4 tbs Butter

1/3 c Flour (all purpose)

3 c Whole Milk

Cracked Black Pepper, to taste

4.5 oz Dried Beef, sliced

Toasted Texas Toast Bread Slices 

How to make it

Heat a skillet over medium heat. Add butter.

When the butter is melted and begins to bubble add the flour and mix to combine. This makes a roux.

Simmer the roux for 2-3 minutes to cook away the raw flour taste.

Add milk and stir or whisk to combine. This makes a white sauce known as Béchamel. 

Add cracked black pepper and the chipped beef to the white sauce and simmer 3-5 minutes, stirring constantly, until thickened.

Serve over toasted bread (shingles) , biscuits, or hashbrowns.

Cooks Note: No salt was added to the recipe because the dried beef contains enough salt to flavor the dish.

Easy Homemade Chicken and Dumplings

Ingredients

1/4 cup olive oil

4 chicken thighs, bone in (or 4 bone-in or boneless chicken breasts)

2 medium onions, diced

2 cups diced carrots

2 cups diced celery

1 cup dry white wine

1/2 tablespoon salt (plus more to taste)

1/2 tablespoon fresh ground pepper (plus more to taste)

6 cups chicken stock

4 frozen biscuits (such as Pillsbury Grands! Frozen Biscuits), thawed enough to cut into pieces

Preparation

1. Pat the chicken dry and season with salt and pepper. Heat half of the olive oil (1/8 cup) in a large pot or Dutch oven over medium-high heat. Sear the chicken, turning the pieces so that all sides are slightly brown, about 3 to 4 minutes for each side. Remove the chicken pieces and place on a paper towel-lined plate.

2. Add the remaining 1/8 cup of olive oil to the pot, along with the onions. Saute the onions until they're soft, about 6 minutes. Add the carrots, celery, and white wine. Scrape up any brown bits from the bottom of the pot. Saute, stirring frequently, for another 6 minutes.

3. Add the chicken back to the pot. Cover the meat and vegetables with chicken stock. Bring to a boil.

4. Reduce heat to medium-low and simmer, partially covered, for 90 minutes. (This step is especially flexible. If your liquid is reducing too much, you may need to add more chicken stock. If the dish is too liquidy, turn up the heat and to reduce the stock more. The idea is to end up with a consistency of a very thick stew.)  If the broth is not as thick as you would like, remove one cup of the broth into a measuring cup and whisk in 1 tablespoon of corn starch. Return the broth to the pot and stir. 

5. Remove chicken pieces with tongs and allow them to cool. Debone the chicken and shred the meat into small pieces. Return to the pot. 

6. Cut the frozen biscuits into thirds. Drop the pieces onto the top of the chicken and vegetable mixture. Cover and cook on medium-low heat for 8-10 minutes, until the dumplings are cooked through. Serve immediately.

French Yogurt Cake with Marmalade Glaze – Tuesdays with Dorie

Ingredients

1 cup all-purpose flour

1/2 cup ground almonds (or, if you’d prefer, omit the almonds and use another 1/2 cup all-purpose flour)

2 teaspoons baking powder

Pinch of salt

1 cup sugar

Grated zest of 1 lemon

1/2 cup plain yogurt

3 large eggs

1/4 teaspoon pure vanilla extract

1/2 cup flavorless oil, such canola or safflower

For the Glaze :

1/2 cup lemon marmalade, strained

1 teaspoon water

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 81/2-x-41/2-inch loaf pan and place the pan on a baking sheet.

Whisk together the flour, ground almonds, if you’re using them, baking powder and salt.

Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil. You’ll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.

Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up on the rack.

To Make the Glaze:

Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Playing Around:

Layered and Round French Yogurt Cake

For a cake that’s just a little dressy – a cake like the ones my French friends make for their children’s birthdays – make the cake in a buttered 9-x-2-inch round pan, baking it for 35-40 minutes. When the cake is cool, use a a serrated knife to cut it horizontally into two layers. You can fill and frost the cake with whatever strikes your fancy, but it’s lovely filled with Lemon Cream (Page 461) or spread with jam or curd and frosted with sweetened whipped cream. Or turn the cake into a strawberry shortcake: Spread the cut layer with strawberry jam, cover it with sweetened whipped cream and top with cut berries. Place the remaining layer atop the berries, and finish the cake with clouds of shipped cream and a circle of big, beautiful whole berries.

Riviera Yogurt Cake

Replace the whole-mild with the same of thick strained yogurt. (To strain, line a sieve with a double thickness of dampened cheesecloth, add the yogurt, put over a bowl, cover and refrigerate overnight.) I use Total Greek Yogurt with 2% fat, which doesn’t need to be strained. Substitute olive oil for the vegetable oil. And, to complete the Riviera flavors, add 1/2 tablespoon finely minced fresh rosemary of 1 tablespoon finely minced mint to the bowl when you are rubbing the sugar and zest together.

Coconut Pineapple Cake with Cream Cheese Frosting

Ingredients

For the cake

1 (15 1/4 ounce) can crushed pineapple with juice, divided (save ½ cup of juice for the cake batter and ¼ cup for the frosting)

1 1/2 cups butter, softened

3 cups sugar

5 eggs

1/2 cup 7-Up or Sprite soda

3 cups cake flour

1 teaspoon lemon extract

1 teaspoon vanilla extract

2 Tb lemon zest

Sweetened shredded coconut (for coating sides of cake)

For the Pineapple Filling

2 cups sugar

1/4 cup cornstarch

1 cup water

½ cup buttermilk

drained crushed pineapple from the can

juice from ½ lemon

1 Tb lemon zest

For the Cream Cheese Frosting

1/2 cup butter, softened

6 oz cream cheese, softened

3 cups powdered sugar, sifted

1 teaspoon vanilla extract

¼ cup reserved pineapple juice

Instructions

For the cake batter:

Grease three 9" round cake pans

Drain pineapple, reserving 3/4 cup juice (reserving ¼ cup for frosting and ½ for cake batter. Set drained pineapple aside).

Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.

Add eggs, one at a time, beating until blended after each addition.

Combine 1/2 cup reserved pineapple juice and 7-Up and then add flour to butter mixture, alternately with juice mixture, beginning and ending with flour.

Beat at low speed until blended after each addition.

Stir in extracts.

Pour 1/3 of batter into each of the prepared cake pans.

Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean.

Remove from pans immediately; cool on wire racks.

For the Pineapple Filling.

Stir together sugar and cornstarch in a saucepan.

Stir in pineapple, water, buttermilk, lemon juice and zest.

Cook over low heat, stirring occasionally, 15 minutes or until very thick.

Cool.

When cake is cool, make Cream Cheese Frosting.

For the frosting

Beat butter and cream cheese at medium speed with an electric mixer until blended.

Gradually add powdered sugar, vanilla, and pineapple juice, mixing well.

When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer and some on top within 1/2" of edges.

Spread Cream Cheese Frosting on all sides of the cake and then cover with shredded coconut.

Texas Roadhouse Steak Seasoning

Ingredients :

2 tablespoons kosher salt

2 teaspoons brown sugar

1 teaspoon freshly ground black pepper

½ teaspoon paprika

½ teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon garlic salt

¼ teaspoon onion powder

¼ teaspoon turmeric

How to make it:

Gather a medium-sized bowl, a gallon-sized plastic bag with a zip top, a pair of scissors and a spice jar with a shaker-type top.

Measure out 2 tablespoons of kosher salt and pour into the bowl.

Add 2 teaspoons of brown sugar. Standard white sugar can also be used.

Measure 1/4 teaspoon of garlic powder, garlic salt, onion powder and turmeric. Add all seasonings to the bowl.

Add 1/2 teaspoon of paprika and chili powder to the bowl.

Measure out 1 teaspoon of black pepper and add to the other spices in the bowl. Fresh ground, medium-sized pepper is best for this mix.

Stir mixture gently to incorporate all ingredients.

Pour seasonings into a gallon-sized plastic bag, then seal. Shake the seasonings together in the bag until the seasonings appear to be evenly blended.

Cut an edge off of one of the bottom edges of the plastic bags at a diagonal. The cut should be small enough for the tip of the bag to easily fit into the empty spice jar.

Empty spices from the bag into spice container

Stuffed Cabbages

 Ingredients

2 heads of cabbage 

2 lbs ground beef (or veal/beef/pork mix)

3 cups cooked rice 

1 egg 

1 tsp garlic 

1 tbsp parsley

2 slices diced onion 

1 -15 oz. can tomato sauce 

1-28 oz. can crushed tomatoes

1/4 cup tomato sauce (in meat)

Salt & Pepper to taste

Preparation

Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.  

Cut off the rough part on the end of the cabbage leaf with a sharp knife.  

Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.

Pour crushed tomatoes over Halupkys.  

Cover and bake approximately 75 minutes at 375º. 

Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.  

Serve with tomato sauce. 

Five Ingredient Homemade Fried Pickles

8 oz container of sweet and sour pickle chips

1 cup all purpose (or all purpose GF) flour

2 to 4 eggs, beaten

1 cup plain or GF breadcrumbs

oil, for frying

How to make it:

Heat oil in a large heavy-duty or cast iron skillet (it should be about 1 inch deep). While the oil is heating, drain and pat dry the pickle chips. Dump the flour into a medium bowl and dump the breadcrumbs into another bowl. Beat the eggs in a third bowl.

Working with a few pickle chips at a time, dredge the pickle chips first in the flour, being sure to coat evenly on both sides. Then, move the pickle chips to the egg mixture and again, flip to coat thoroughly in egg mixture. Finally, move pickle chips into the breadcrumbs and again flip to coat.

Carefully slide as many pickle chips as you can reasonably fit into the hot oil without crowding them (you will know that it's hot enough when a small pinch of flour sizzles when it hits the surface of the oil). Let them cook for 45 seconds one one side, then carefully flip and cook anohter 45-60 seconds on the other side, or until golden brown. Remove and let drain on a paper towel-lined cooling rack.

CBS (Cucumber Bacon Salad)

Ingredients

2 slices of bacon, microwaved

1½ cups chopped English cucumber

1 tbsp. apple cider vinegar

1 tbsp. finely chopped red onion

½ tsp. dill

¼ tsp. garlic salt

dash of poppy seeds

Instructions

Chop up the bacon into tiny bits.

Mix the remaining ingredients and top with the chopped bacon.

Game Day Nachos

Ingredients

½ bag of Doritos (original flavor)

½ bag of tortilla chips

1 lb lean ground beef

½ red onion, chopped

1 bell pepper, chopped

1 packet taco mix

1 cup Mexican style cheese

1 jar of jalapeno cheese dip

1 can refried beans

Instructions

Brown the taco meat with seasoning according to packaging instructions.

Stir in the chopped onion adn bell pepper.

Once the meat is cooked through, stir in the beans until warmed through and evenly distributed.

Preheat the oven to 400F.

In a rectangular Pyrex baking dish, place a layer of Doritos and tortilla chips.

Top that with a bit of meat mixture and then a layer of Mexican cheese.

Drizzle a bit of the Cheese sauce on top of that.

Layer #2, more chips, meat and cheese followed by sauce.

Layer #3, the remaining chips, cheese and sauce.

Bake covered with foil for 10 minutes.

Seafood Linguine

Ingredients

500g (1 lb) Linguine pasta

⅓ cup butter

2 large shallots, finely diced

2-3 cloves garlic, finely minced

1½ cups whipping cream (35% milk fat)

½ cup freshly grated Parmesan cheese

2 Tbsp chopped parsley

1 can frozen lobster pieces, thawed and broken into pieces (alternately, you could use a cup or so of fresh cooked and cut up lobster meat.)

12 -15 large scallops, foot removed

2 cups frozen, pre-cooked shrimp, thawed

salt and pepper to taste

Instructions

Melt butter in large frying pan.

Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.

Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)

Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.

Add lobster, shrimp, cream and shallots/garlic mixture to pan with scallops.

Heat over medium/low temperature until cream comes to a low simmer.

Add Parmesan cheese, salt, pepper and parsley to seafood mixture, keep warm.

Add cooked linguine and pasta water to seafood mixture, stir and serve immediately.

*TIP* – Heat dinner bowls/plates and serving bowl