Chicken Noodle Soup

Adapted from a recipe from Taste of Home

This is so good!  That's all I have to say.

1/4 cup butter
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
3/4 cup coarsely-chopped fresh mushrooms
1 garlic clove, minced
1/4 cup all-purpose flour
1 1/2 teaspoon dried basil
1/2 teaspoon salt
2 cartons (32 ounce each) reduced-sodium chicken broth
1 package (12-ounces) home-style egg noodles
4 cups chopped fresh kale
3 cups shredded cooked chicken

In a Dutch oven, heat the butter over medium heat.  Add onion, celery, carrots, and mushrooms; cook and stir for 8-10 minutes or until vegetables are crisp-tender.  Add garlic; cook 1 minute longer.

Stir in the flour, basil, and salt until blended; gradually stir in broth.  Bring to a boil.  Reduce heat; simmer, covered, 10 minutes.

Return to a boil; add noodles.  Reduce heat; simmer, covered, 15 minutes.  Stir in kale and chicken; cook, covered, about 6-8 minutes longer or until the kale and noodles are tender.  If soup is thicker than you'd like, stir in additional broth.

Freezer option:  Freeze the cooled soup in freezer containers.  To use, partially thaw in refrigerator overnight.  Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Stromboli

Source:  Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine

 This is another recipe from Lora Brody's cookbook--Pizza, Focaccia, Flat, and Filled Breads.  I changed two things from the original recipe.  I used red bell pepper instead of green bell pepper, and I brushed it with an egg wash before I put it in the oven to make the crust crispy and shiny.  The two of us will be eating this two more times this week and will reheat it in the air fryer.  It's great with a garden salad and a glass of wine.  Even if you don't make bread with a bread machine, it's good to have one just to make dough.  I highly recommend having one and buying this cookbook.

This stuffed Italian sandwich takes its title from a volcano of the same name, located on an island off the coast of Sicily.  When you cut it open, it oozes meat, vegetables, sauce, and cheese in lavalike fashion.  

For the dough:

2 teaspoons instant yeast

2 1/2 cups all-purpose flour

1/2 cup semolina flour (I didn't have semolina flour, so I used whole wheat flour)

1 tablespoon sugar

1 1/2 teaspoons salt

1 1/4 cups plus 2 tablespoons lukewarm water

1/4 cup olive oil

Place all the ingredients in the bread machine following the order recommended by the manufacturer and program the machine to make dough.  Check the dough about 10 minutes before the end of the second kneading cycle.  It should have formed a soft but not sticky ball.  Adjust the consistency with additional flour or water as needed.

For the filling:

1/4 pound mushrooms (about 6 medium to large), thinly sliced

1/4 stick unsalted butter

1 medium onion, chopped

1 green or red bell pepper, cored and cut into 1/2-inch squares

1 pound ground sweet Italian sausage (remove the meat from the casings)

1/4 teaspoon salt or to taste

1/4 teaspoon coarsely-ground black pepper

1 - 14-ounce jar spaghetti sauce

1 tablespoon sugar

In a large frying pan, saute the mushrooms in the butter until they begin to exude their juices, about 5 minutes.  Add the onion and pepper and saute slowly until the vegetables are just beginning to brown and the juice has evaporated.  This will take an additional 5 minutes, more or less.

Add the sausage and cook, stirring often, until it loses its pink color completely.  Drain off any fat, if necessary, and add the salt, pepper, spaghetti sauce, and sugar.  Bring the mixture to a boil and simmer slowly for 15 minutes.  Remove the pan from the heat and set aside.

To finish the stromboli:

8 ounces (2 cups) shredded mozzarella cheese

Roll the dough to an 18 x 15-inch rectangle.  Cover it with the sausage mixture, leaving a 1-inch border along the long edges.  Sprinkle the cheese on top.

Starting with a long end, gently roll the dough into a log.  Don't roll the dough tightly, as this will force all of the filling out the end.  When there are two inches of dough left to roll, stop rolling and pull the unrolled edge of the dough up over the top of the log.  Pinch it closed all along the top of the log as best you can, then transfer the log to a lightly-greased baking sheet or pizza pan, seam side down.  Pinch the ends closed and tuck them underneath.  Bend the log into a horseshoe shape.  Cover it with a sheet of lightly-greased plastic wrap and let it rise for 30 minutes, or until it's somewhat puffy.

After removing the plastic, bake the log in a preheated 350 degree F oven for 20-25 minutes, or until it's golden brown.  Serve hot or warm in slices.

Author's note:  Substitute hamburger or turkey sausage for the Italian sausage if you like.  You may also leave out or add additional vegetables.  One of the most flexible of Italian dishes, stromboli was a way for cooks to use up leftover bits and pieces of vegetables and meat.  To make this dish vegetarian, leave out the meat entirely, substituting black beans, or kidney beans, or additional cooked mushrooms.

Mocha Muffins with Chocolate Chips and Pecans

Source:  www.food.com 

1/4 cup hot water

1 tablespoon instant espresso powder

1/2 cup buttermilk

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup packed golden brown sugar

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups milk chocolate chips

1 cup coarsely-chopped pecans (toasted)

Preheat oven to 375 degrees F.  Line twelve muffin cups with paper liners.  Stir 1/4 cup hot water and espresso powder in a medium bowl until espresso powder dissolves.  Add buttermilk, oil, eggs, and vanilla and whisk until well blended.

Mix flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.  Add buttermilk mixture and stir just until combined.  Mix in chocolate chips and pecans.

Divide batter equally among prepared muffin cups.  Bake until tested inserted into the center of muffins comes out clean, about 25 minutes.  Transfer muffins to rack and cool.

Makes 12 muffins.

Ultimate Brownie

Source:  Mary Jo Check

This brownie is not in any way stingy on the frosting.  This is the best  brownie I've ever had in my life!

3/4 cup Hershey's cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Heat oven to 350 degrees F.  Grease a rectangular 9 x 13 x 2-inch baking pan or two 8 x 8 x 2-inch square baking pans.

In a medium bowl, combine cocoa and baking soda.  Blend in 1/3 cup melted butter.  Add boiling water and stir until mixture thickens. 

Blend in sugar, eggs, and remaining 1/3 cup melted butter.  Blend until  smooth.  Add flour, vanilla, and salt.  Blend completely.  Stir in chocolate chips. 

Pour brownie mixture into prepared pan(s).  Bake for 35-40 minutes for a rectangular pan; 30-35 minutes for square pans or until brownies begin to pull away from the sides of the pan.  Cool completely in pan(s).  Frost with One-Bowl Butter Cream Frosting.  Cut into squares.  Makes 36 brownies.

One-Bowl Butter Cream Frosting:

6 tablespoons butter, softened
1/2 cup Hershey's cocoa
2 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

With an electric mixer, cream butter.  Add cocoa and powdered sugar alternately with milk.  Beat to spreading consistency.  (Additional milk may be needed.)  Blend in vanilla.  Makes about 2 cups.

Barbecue Pulled Pork

Source: The Food Network Magazine

We have only made this in a Dutch oven, but the slow cooker method is below.  This is the best pulled pork recipe we have ever had!  It's good for sandwiches, but we also make tacos or burritos using this pork.  

1/4 cup packed dark brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon mustard powder
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper (or less or none)
Kosher salt and freshly ground black pepper
4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1/2 cup ketchup
1/4 cup apple cider vinegar
7 hamburger buns or potato rolls
Coleslaw and pickle slices, for serving

Step 1:  Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl.  Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours.

Step 2:  Preheat the oven to 350 degrees F.  Heat the vegetable oil in a large Dutch oven over medium heat.  Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate.

Step 3:  Add the onion, garlic, 1 teaspoon salt, and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes.  Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes.  Stir in the chicken broth, ketchup, vinegar and 2 cups water.  Tear 1 bun into pieces and add to the pot.  Return the pork to the pot and bring to a simmer.

Step 4:  Cover the pot and transfer to the oven.  Cook until the pork is very tender, about 2 hours.  Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes.  Shred the pork with 2 forks, tossing to coat in the sauce.  Serve on buns with coleslaw and pickles.

Slow Cooker Method:  Prepare as directed until the end of step 3, using only 1/2 onion and omitting the water.  Transfer to a 4- to 6-quart slow cooker; cover and cook on low for 7 hours.  

Baked Spaghetti

Recipe adapted from Taste of Home Magazine

1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
2 jars (48-ounces) meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups 4% cottage cheese
4 cups part-skim shredded mozzarella cheese

1 cup shredded cheddar cheese
Chopped fresh basil (optional)

Cook spaghetti according to package directions.  Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain.  Stir in spaghetti sauce and seasoned salt; set aside.

In a large bowl, whisk the eggs, Parmesan cheese and butter.  Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 13 x 9-inch or 3-quart baking dish.  Top with half of the cottage cheese, meat sauce and mozzarella cheese.  Repeat layers.  Top with shredded cheddar cheese.  

Cover with foil and bake at 350 degrees for 40 minutes.  Uncover; bake until cheese is melted, 20-25 minutes longer.  If desired, sprinkle with chopped basil.

Strawberry-Rhubarb Coffee Cake

Source:  Country Living Country Mornings Cookbook

I first made this recipe a couple of decades ago and put it in our family cookbook.  It is one of my sister's favorite recipes.  (It's also a reason I freeze rhubarb so that I can make it year round.)

1 1/2 pounds rhubarb without tops
1 - 16-ounce package frozen, sweetened strawberries
2 tablespoons lemon juice
2 3/4 cups sugar
1/3 cup cornstarch
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter, cold
1 1/2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract

Trim the ends and any leaves from the rhubarb.  Rinse the stalks well and dry thoroughly on paper towels.  Cut the rhubarb into 1-inch pieces.  (You should have about 3 cups).  

In a 3-quart saucepan, combine the rhubarb, strawberries, and lemon juice.  Cover and  cook over medium heat for 5 minutes.  In a small bowl, stir together 1 cup sugar and the cornstarch.  Gradually stir the sugar mixture into the rhubarb mixture.  Heat to boiling; cook, stirring constantly for 4 minutes.  Set aside to cool slightly.

Heat the oven to 350 degrees F.  Grease a 9- by 13-inch baking pan; set aside.

In a large bowl, combine 3 cups flour, 1 cup sugar, baking powder, baking soda, and salt.  Cut 1 cup butter into chunks; add to the flour mixture.  With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.

In a small bowl, beat together the buttermilk, eggs, and vanilla.  Stir the buttermilk mixture into the flour mixture just until combined.  Do not overmix.  Spread half the batter evenly in the greased pan.  Spread the rhubarb filling over the batter.  Drop the remaining batter by heaping tablespoons over the rhubarb filling.

In a 1-quart saucepan over low heat, melt the remaining 1/4 cup butter.  Stir in the remaining 3/4 cup flour and 3/4 cup sugar until the mixture resembles coarse crumbs.  Sprinkle the crumbs over the top of the batter.  

Bake the coffee cake 40 to 45 minutes, or until it is golden brown and bubbly.  Cool the cake in the pan on a wire rack 10 minutes.  Cut it into squares and serve warm. 

Serves 12.

Eggs Continental

Source:  Jane (Kucera) Whitmore

This recipe is from our Lukas Family Cookbook.  It is really tasty and best the first day when the cornflakes are crispy, but I've reheated this for lunch and it was still tasty enough for leftovers.  I'd make this for company.  In fact, the recipe is for two 9- by 13-pans, but it is easily halved.  I made it for Christmas brunch in 2022. 

8 ounces corn flakes
1/2 cup butter, melted
2 dozen hard-cooked eggs, sliced
1 pound bacon, fried crisp, drained and diced
6 chopped scallions
2 tablespoons chopped fresh parsley
3 tablespoons bacon drippings
1 pound mushrooms, sliced
4 tablespoons butter
3/4 teaspoon thyme
1/8 teaspoon freshly ground pepper
16 ounces sour cream
1/4 teaspoon salt
1 3/4 cups mayonnaise
3/4 pound cheddar cheese, grated
Paprika

Combine corn flakes and melted butter.  Layer in bottom of two greased 9 x 13-inch baking pans.  Layer sliced, hard-cooked eggs on top of corn flakes.

Saute scallions and chopped parsley in bacon drippings.  Saute mushrooms in butter with thyme, salt, and pepper.

Combine sour cream, mayonnaise, mushrooms, scallions, parsley, and bacon.  Layer on top of eggs.  Sprinkle grated cheese over sour cream mixture.  Sprinkle paprika over cheese.

Bake in 325 degree oven for 30 to 45 minutes.  Let set a few minutes before cutting.  Serves 16-24.

Maple Pecan Scones

Source:  The Magnolia Bakery Handbook

It's good to live on land with a bunch of maple trees because it means you can tap them to make your own maple syrup.  This year, we tapped five trees and canned 10 pints of maple syrup.  Please don't use fake maple syrup like Aunt Jemima.  They have little to no real maple syrup in them.  They are made from corn syrup with flavorings.  Canadians like to joke that they are made from tapping telephone poles. 

We don't make pancakes or French toast very often, but using maple syrup for baking and cooking sure is fun.  They are full of toasted pecans and generously covered with a maple glaze.  

This recipe is from The Magnolia Bakery Handbook.  This is a beautiful cookbook and this is the first recipe I'm making from it.

2 cups all-purpose flour

1/4 cup light brown sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup very cold unsalted butter, cut into little pieces

1 cup toasted pecan pieces (see note)

1 egg

1/4 cup dark maple syrup

1/4 cup heavy cream, plus 1 tablespoon for brushing

1 tablespoon dark maple syrup

For the maple glaze:

1/2 cup powdered sugar, sifted

1/4 cup dark maple syrup

Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.  Add the butter, gently tossing the pieces to make sure they are completely coated with the flour mixture.  Add the toasted pecan pieces and toss to combine.

In a liquid measuring cup, whisk together the egg, maple syrup, and 1/4 cup of the cream.  Create a well in the flour mixture and gently stir in the egg mixture until it all comes together.  Do not overmix.  If you still have loose flour, you may need to add an additional tablespoon of cream.

Turn the dough out onto a lightly-floured surface.  Using a bench scraper, fold the dough over onto itself from back to front, give it a half turn, and repeat quickly until the dough is smooth and evenly incorporated.  Do not overwork.

Gently pat the dough into a 6- to 7-inch round about one inch thick.  With a lightly floured chef's knife or pizza wheel, cut the dough into 6 equal wedges.

Transfer the pieces to the prepared baking sheet.  Combine the remaining 1 tablespoon heavy cream and the maple syrup.  Lightly brush the scones.

Bake for 10 minutes.  Rotate the pan front to back and continue baking for 8 to 10 minutes, or until lightly golden brown.

Let the scones cool slightly on a cooling rack while you make the glaze.

Making the glaze:  In a small bowl, whisk together the powdered sugar and maple syrup to make a smooth, pourable glaze.

While the scones are still warm, slowly pour the glaze to completely cover them.  Cool until the glaze hardens.

Toasting pecans:  Preheat the oven to 350 degrees F.  Place the nuts on a baking sheet and roast for 12 to 15 minutes, or until lightly browned and fragrant.  Immediately remote from the pan to cool.  

Mis En Place

This is not a recipe.  Mis en place (pronounced meez ahn plahs) is a French term that means "put in place."  It refers to organizing and preparing all the food and components that you will need in advance of cooking.  I'm not a chef by any means, but I just find it useful to get everything ready before I cook or bake.  

To use mis en place when you are cooking or baking, follow these simple guidelines:

1. Have your recipe handy and develop a plan.  Know if you need to prepare ingredients in advance.  
2. Gather all of your ingredients, utensils, and equipment needed.
3. One by one, wash, cut, dice, chop, and measure all of your ingredients.  Place them all into individual dishes or containers so they are at your finger tips.
4. Set your ingredients around your cooking area so that you can grab them easily--some things will need to be by the stove, others may need to be on the counter.  
5. Prepare hot soapy dish water so that you can clean as you go.  When I bake or cook, I toss the equipment into the water when I'm done with it so it starts soaking.  

To watch The Mis En Place Challenge, watch the video below:

Grilled Pineapple

This is such an easy thing to make when you have the grill fired up.  Warm, sweet pineapple with a hint of cinnamon.  Happily, it takes the same amount of time as a hamburger!  :)

Cored pineapple cut in rings
Brown sugar
Cinnamon

Mix the brown sugar and cinnamon together.  Coat the pineapple in this mixture.  Grill for 3 minutes per side on high heat. 

Parisian Torte

Source:  This is an old family recipe and I don't really know who to credit

Rich!  I have loved this cake since I was a little girl.  This was always a special treat for special occasions--like my birthday.  😋

10 large eggs, separated

1 1/2 cups granulated sugar
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon cream of tartar

2 ounces unsweetened chocolate (grated)

Beat egg whites in electric mixer with whisk attachment until foamy.  Add cream of tartar. Beat until stiff.  Add sugar a little at a time.  

In a separate bowl, beat egg yolks with the vanilla and almond extracts.  Gently fold beaten egg yolk mixture, flour, and grated chocolate into egg white mixture.   Spoon into ungreased tube pan.

Bake in tube pan at 325 degrees for 1 hour.  Cool upside down.  When cool, remove the cake from the pan and cut into 3 even layers.

Chocolate Butter Frosting for Parisian Torte:

4 ounces unsweetened chocolate

1/2 cup granulated sugar

1/4 cup whole milk

1 cup butter, softened

1 cup powdered sugar

4 egg yolks

4 egg whites, beaten

Melt chocolate over very low heat on stove.  Add sugar and milk.  Stir over medium heat until smooth.  Cool.

Cream butter.  Gradually add powdered sugar.  Add egg yolks one at a time.  Beat well after addition of each.  Add cooled chocolate mixture.  Fold in beaten egg whites with wire whisk.  Spread frosting between layers and over cake.  Store this cake in the refrigerator.

Sky High Crispy Mustard Chicken

 

This recipe is based on Ina Garten's Crispy Mustard Chicken & Frisee recipe from her Cook Like a Pro cookbook.  The only difference is we used spring greens instead of frisee lettuce because we couldn't find it.  We also changed the name because Steve and I like calling things "sky high."  I think we belong on a mountain.  This is an amazing recipe and  we will bake it over and over.  

2 garlic cloves

1 1/2 teaspoons fresh thyme leaves

Kosher salt and freshly ground black pepper

1 cup panko (Japanese bread flakes)

1 1/2 teaspoons grated lemon zest

Good olive oil

1 tablespoon unsalted butter, melted 

1/4 cup good Dijon mustard

1/4 cup dry white wine

1 1/2 pounds bone-in, skin-on chicken thighs (4 large)

1 pound fingerling potatoes, halved lengthwise

12 ounces baby frisee, chicory salad greens, or spring greens (washed and spun dry)

Mustard Vinaigrette (recipe follows)

Preheat the oven to 375 degrees F.

Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced.  Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko.  Pour the mixture into a shallow bowl.  In another shallow bowl, whisk together the mustard and wine.

Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper.  Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere.  Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs into the chicken.

Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss.  Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees.  The chicken and potatoes should be done at the same time.

Meanwhile, place the greens on a serving platter.  When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan.  Sprinkle with salt and serve while the chicken and potatoes are still warm.

Mustard Vinaigrette

(Makes 3/4 cup)

1/4 cup minced shallots

1/4 cup apple cider vinegar

1/2 cup good olive oil

1 tablespoon good Dijon mustard

Kosher salt and freshly ground black pepper

Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and whisk until emulsified.

Serves 4 people.

Sloppy Joes

This recipe is better than my mother's.  Sorry Mom.  Sloppy Joes are a personal preference.  I don't like them too sweet and I don't like them tasting like barbecue sauce.  It's the most tweakable recipe ever!  

2 tablespoons butter

2 teaspoons olive oil

2 pounds ground chuck

2/3 cup green bell pepper, finely-chopped

2/3 cup yellow bell pepper, finely-chopped

1 large onion, finely-chopped

3 cloves of garlic, minced

3 tablespoons tomato paste

1 1/3 cups ketchup

3/4 cup water

2 tablespoon brown sugar (or less or none)

2 teaspoons yellow mustard

1 1/2 teaspoons chili powder

1 teaspoon Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon black pepper

Heat butter and oil in a Dutch oven over medium heat.  Add beef and break apart.  Cook until beef is browned.  Drain off fat and set beef aside onto a plate.

Add onion and bell pepper to the Dutch oven and cook for 2 to 3 minutes until softened.  Add garlic and cook 30 seconds or so until fragrant.  Add beef back into the Dutch oven.  Add tomato paste and stir well.  

Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, and black pepper.  Stir well to combine.

Cook over medium heat for 10-15 minutes until mixture has thickened.  Remove from heat and serve on toasted buns.

Makes 12 servings.

Notes:

After this mixture is cooled, it can be frozen for up to four months.  Thaw in the refrigerator and reheat before serving.  

I like making Sloppy Joes and serving it the next day so all those flavors can meld.  

Irish Guinness Brown Bread

Source:   Cooking for Jeffrey Cookbook, Ina Garten

1 cup quick-cooking oats (not instant), plus extra for sprinkling
2 1/4 cups whole wheat flour
1/4 cup all-purpose flour

1/2 cup dark brown sugar, lightly packed

2 1/4 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons kosher salt

1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature

1 cup buttermilk, shaken

5 tablespoons unsalted butter, melted, plus extra for brushing the pan

1 teaspoon pure vanilla extract

Salted butter

Preheat the oven to 450 degrees F.  

In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt.  In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla.  Make a well in the dry ingredients and pour the wet ingredients into the well.  With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed.  It will look more more like cake batter than bread dough. 

Brush a 9x5x2.5-inch loaf pan with melted butter.  Pour the batter into the pan and sprinkle the top with oats.  Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean.  Turn the bread out onto a baking rack and allow to cool completely.  Slice and serve with salted butter.

Ham and Cheese Rolls

 

I got this recipe from the wife of our first house builder.  (She had good recipes.)  These are handy to have in the freezer and have been taken on ski trips so we didn't have to make dinner.  Good times, good times.

Tip:  You might want to double this recipe so you have them on hand in your freezer.  Like, definitely double the recipe... or triple it.

1/4 cup butter

1 /4 cup minced onion

1 tablespoon poppy seed

1 tablespoon dark mustard

4 rolls

8 slices deli ham of your choice

4 slices Swiss cheese (I don't even like Swiss cheese but I like it in this sandwich)

Mix first four ingredients.  Spread of both sides of each roll.  Add two slices of ham and one slice of Swiss cheese to each roll.

Wrap each sandwich well in aluminum foil.  Bake for 30 minutes at 350 degrees F.  

Note:  These freeze well.  Freeze before baking.

Seafood Spread

 

Source:  Cousin Beth Brochhausen

Beth put this recipe in our family cookbook, but it's a recipe that everyone made decades ago.  I love it.  The think I like too is that you can have the ingredients on hand and pull it together in a moments notice.  There are certain things that I like to have on hand--different cheese, different crackers, and fruit.  Sometimes you need to put together a variety of appetizers fast!  

1 - 8-ounce package cream cheese, softened

1 - 8-ounce jar shrimp or seafood sauce

1 can small shrimp, drained

Wheat Thin crackers or crackers of your choice

Spread cream cheese on a plate.  Spread shrimp over cream cheese.  Pour shrimp or seafood sauce over shrimp.  Serve with Wheat Thins or other snack crackers.

Tilapia Parmesan

 
I make creamy sauces out of sour cream, mayonnaise, butter, etc. to put on top of fish before I bake it.  Love, love, love Parmesan with fish.  Here is a simple recipe.

2 pounds tilapia fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
3 tablespoons chopped green onions
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Dash of hot sauce
Lemon wedges

Preheat broiler.

Place fillets on a greased baking pan.  Brush fillets with lemon juice, and let stand at room temperature for 10 minutes.

Combine Parmesan cheese and next 6 ingredients; set aside.

Broil fillets 8 inches from heat for 8 minutes.  Spread cheese mixture over fillets.  Broil 5 more minutes or until fish flakes with a fork.  Serve with lemon wedges.

Serves 4 people.

Irish Coffee

To make 2 mugs:

16 ounces hot water
2 teaspoons light brown sugar
1 cup brewed coffee
2 ounces Irish whiskey (such as Jameson)
1/2 cup heavy cream for topping

Fill two glass mugs with hot water and let sit 2 minutes.  Pour out water and add 1 teaspoon of light brown sugar to each mug.  Pour over hot coffee and stir to dissolve sugar.  Then, pour in whiskey.

In a separate bowl with an electric mixture or by hand, whisk cream until soft peaks form.  Cream should be thick, but still pourable.  Top coffee with cream by gently pouring over the back of a warm spoon to form a thick layer on top of coffee.

Easy Cheese Danish

Stolen from Barefoot Contessa at Home Cookbook

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon of water, for egg wash

Preheat the oven to 400 degrees F.  Line a sheet pan with parchment paper.  

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth.  With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined.  Don't whip!

Unfold one sheet of puff pastry onto a lightly-floured board and roll it slightly with a floured rolling pin until it's a 10 x 10-inch square.  Cut the sheet into quarters with a sharp knife.  Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares.  Brush the border of each pastry with egg wash and fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together.  Brush the top of the pastries with egg wash.  Place the pastries on the prepared sheet pan.  Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown.  Serve warm.  Makes 8 Danish.

Note:  Ina noted these can be assembled the night before and baked before breakfast. 

French Dip

This recipe is made in a slow cooker.  The first time I made it, Steve said, "Make it again soon."  This is clearly going to be a go to recipe...

2.5-3.5 pound chuck roast

Salt

Pepper

2 tablespoons minced garlic

4 tablespoons butter

12 ounces beer of your choice

1 large yellow onion, chopped

6-7 shakes Worcestershire sauce

Au jus packet (dry)

1/2 cup low-sodium beef broth

1 packet onion soup mix (dry)

6 hoagie rolls or Hawaiian rolls or whatever rolls you prefer

Provolone cheese slices (optional)

Butter for rolls

Trim the excess fat from the chuck roast.  Salt and pepper all sides of roast.  

Melt butter and add garlic to a large frying pan.  Sear the roast in the butter and garlic.  After roast is seared, move it to the slow cooker.  

Add all of the rest of the ingredients except the rolls, cheese, and butter for rolls to the frying pan and bring to a simmer.  When this mixture is heated add it to the roast in the slow cooker.

Set slow cooker on low setting and cook for 8 hours.

At the end of the 8 hours, shred the beef using two forks.  Keep the remaining  drippings to serve on the side.

When ready to serve, preheat the oven to 350 degrees F.  Split the rolls and arrange them on a baking pan.  Spread butter on the rolls.  Heat in oven for 10 minutes until heated through.

Pile shredded beef on the heated rolls.  Add a slice of provolone cheese if desired.  Serve with remaining sauce for dipping. 

Slow Cooker Chili (Lots of Beans, Little Meat)

It is so great to make meals in a slow cooker early in the day and let the flavorful aromas make your house smell like a cool winter day.  This is a perfect recipe for when you are going to be gone or outside most of the day.  My house smells like Wisconsin in winter!  Perfect!

1 pound ground beef (80-85% lean)
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves of garlic, minced
2 (10.75-ounce) cans tomato puree
1 (15-ounce) can dark red kidney beans with liquid
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can cannellini beans with liquid
5 tablespoons chili powder
1/2 tablespoon dried parsley
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce (Tobasco)

Brown ground beef and drain grease.  Put beef in a slow cooker.  Mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans.

Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.

Cover and cook for 8 hours on low setting. 

After 8 hours, taste and adjust seasonings as desired.  Serve with your favorite accompaniments:  cheese, sour cream, crackers, Fritos, etc.

Tea (Not to be Thrown Overboard)

If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed it will cheer you; if you are excited, it will calm you.  Thank God for tea!  What would the world do without tea!  I am glad I was not born before tea."--William Gladstone, British Prime Minister

I have an English friend named Gwenda.  We used to work together.  At that time, there was a small group of us who got together and had dinner at each others' homes.  One night, Gwenda invited us for "tea."  The truth is that this night had much more to do with "wine," but all of the other components were quite British--the trifle, the little finger sandwiches, etc.  (We did have an obligatory cup of tea though.)

The idea of "afternoon tea" or "high tea" is really brilliant!  The story of its creation says that when Anna Maria, the seventh duchess of Bedford, was feeling a bit hungry late one afternoon while on a summer holiday at Woburn Abbey, she asked her maid to bring tea and a tray of bread-and-butter sandwiches to her room.  Anna Maria enjoyed her "taking of tea" so much that she started inviting her friends to join her for this new social event--one that gradually expanded to include assorted fruits, breads, and small pastries.  Thus, afternoon tea was born.  You see, it was a long stretch between lunch and dinner, which wasn't served until eight or nine o'clock in the evening.  This little meal tided people over until dinner.  At first thee practice was limited to the upper classes, but it eventually became so popular that tea shops and tearooms began opening for the enjoyment of the general public.

Kate, are you bored?  Here is a picture of what an "English tea" looks like.

Now that I've got your attention.

How Not to Make a Cup of Tea

There are a lot of different tea bags available in any grocery store.  You pick an intriguing sounding flavor, toss it into a cup, add hot water, and wait until the water turns an acceptable color and then drink it.  Let's learn to do it properly.

How to Make  Cup of Tea

Tea leaves are processed into three main types--black, green, and oolong.  Black tea is most popular worldwide, accounting for 77% of the world's production.  If the leaves undergo the full fermentation process, they become black tea.  If the leaves are dried quickly without fermentation, they become green teas.  Oolong tea is semi-fermented, failing between black and green.

Did you know that England doesn't grow tea?  Neither does the United States.  There are many good tea stores and online sources for tea.  You want to buy it in small quantities so that it doesn't get stale.  Also, you want to buy it from a source that sells quality tea.  It is generally thought that loose leaf tea tastes better than tea from tea bags.  Sometimes, for convenience sake, tea bags are more practical.  Either way, you make tea the same way.

Golden Rules of Tea Brewing

• Start with cold, great-tasting water.  if your water doesn't take good, use filtered or bottled water.
• Bring the desired amount of water to a rolling boil, but do not boil it for a long period of time because it becomes depleted of oxygen.  For green and oolong tea, don't boil the water.  Heat the water to 160-190 degrees.
• Heat the teapot by adding hot water for a minute or two and then dumping it out.
• Add one teaspoon of tea leaves for each person and "one for the pot."
• Add the desired amount of heated water to the teapot.
• Close the lid and steep according to the package instructions.

Generally, steeping times are:

• 1-3 minutes for green tea
• 1-8 minutes for oolong tea
• 3-5 minutes for black tea
• 5-8 minutes for herbal tea

Strain the tea, or remove the tea bags and enjoy!

If you are invited to "afternoon tea," here is a little video explaining etiquette.



Reference:
Tea & Crumpets by Margaret M. Johnson, 2009.