Flemings Potatoes Au Gratin

                                                                                                                  

My daughter Macie made these and they are delicious!!!

3 Tbsp. jalapeños

4 oz. leeks

1-1/2 tsp. Kosher salt

1 tsp. black pepper

1-1/2 oz. butter, lightly salted

2 cups heavy cream

1-1/2 cups half & half

4 oz. cheddar cheese, grated

4 oz. jack cheese, grated

3 lbs. Idaho russet potatoes

Instructions:

Remove seeds from jalapeños and dice finely. Cut ends off leeks. Dice the bottom 3 inches of leeks into 1/2-inch pieces.

Place butter in large sauce pot set on medium high heat. Add jalapeños, leeks, salt and pepper, sauté for 4-5 minutes. Add cream and half & half and bring to a simmer. When cream is hot, pull off stove, add both cheeses and blend in thoroughly.

Peel potatoes and slice thinly. Spray sides and bottom of a 9” x 13” baking dish with pan coating. Evenly distribute the potatoes and sauce in the pan.

Cover with aluminum foil and bake at 350° F for 1 hour. Remove foil and bake another 15 minutes till top is a dark, golden brown. Macie had to cook these 2 hours. See note*

*Note: I am going to cook my potatoes in the microwave first because it will cut down on the baking time in the oven. I will cook them whole, with the peel on, 3 minutes on each side. Using a fork, I will then skin them, while hot and slice them. I will also cook my cheese sauce a little longer so it will be thicker when I put it on the potatoes.

Evelyn’s Easy Cheese Bread Bites

1 cream cheese, softened and cut in tiny pieces

1 c sharp cheddar cheese, shredded

1 ¼ c Pioneer Buttermilk Baking Mix

½ small can of onion rings, crumbled

Mix the cheddar and the cream cheese in a food processor until slightly incorporated. Add the onion rings. Add the baking mix. Mix slightly until baking mix is incorporated.  You can roll into 2 inch sticks, chill the dough after it has been rolled into a log and slice into thin wafer shapes. Bake in a 400 degree pre-heated oven until slightly browned. I have also just pinched off small amounts, rolled into tiny stick shapes and baked.

Artisan Bread Bowls

3 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/4 cup nonfat dry milk

2 teaspoons yeast

2 teaspoons salt

2 tablespoons oil

1 1/2 cups lukewarm water, enough to make smooth, soft dough

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you’ve created smooth dough.

Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.

Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.

Just before baking, slash the top surface of the bowls several times with a sharp knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.

Arepas

                                                                                                                                           

This is Venezuelan fast food. The arepas can be filled with eggs, meats or vegetables.

Thanks Sofia!

Preheat the oven to 325 degrees.

You put about a cup of very hot water in a bowl and then add the P.A.N. , pre-cooked white corn meal, little by little as you mix it with the water. Add a teaspoon of salt and 1/3 c oil. If you add it all at once it will take longer and be lumpy.  Let it sit for five minutes so that it has the consistency of play dough but a bit softer.

Once you have it right, you roll the mix into a golf balls then start to flatten the balls into a disc shape. If the edges crack a lot then you have to add more water to the mix and start over, but a little cracking is okay.

Get a pan, heat it up and add butter then cook the arepas so that the outside is crunchy, a few of minutes on each side.

Place the arepas in the preheated oven for about 15-20 minutes. You’ll know when they’re ready when you take them out of the oven if you pat them on top and they sound hollow.

Red Velvet Bon Bons

                                                                                                                                          

                        

1 box red velvet cake mix

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (dark and white chocolate)

Bake in a 13x 9 pan according to box directions.

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly. Using hands, use 1 can cream cheese frosting and add to the crumbled cake. Roll mixture into quarter size balls and lay on cookie sheet covered with parchment paper. Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm.

                                                                                                                      

                                                                                                                                                                                

Freezing Fresh Herbs

                                                                                                                                                      

                                                                                                          

Thoroughly wash the herbs and allow to dry. If they are an herb where you just use the leaf (like rosemary or oregano), then trim the leaves off the stems. For parsley, cilantro, dill, etc. I leave the stems intact and just cut off the ends near the base.

If just using the leaves, throw them as is into the Ziploc bag. If using the whole herb, roughly chop them (I simply lay on cutting board and just cut into 1-2 inch pieces) and put them in the bag. Squish all the air out and label using marker. Place in freezer .

When ready to use, simply break off/take out the amount you need and chop as needed. Love having fresh herbs all year! Also, if I need to buy herbs from the grocery store, I use this method to preserve whatever I didn't use right away.

Penne Rustica

For my sweet husband!!

Sauce:

2 teaspoon Butter

2 teaspoon chopped garlic

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon chopped rosemary

1 cup Marsala wine

1/4 Teaspoon cayenne pepper

8 cups heavy cream

Sauté butter, garlic, and rosemary until garlic begins to brown but do not burn the garlic.

Add Marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume.

Set aside.

Penne Rustica:

1 oz. Pancetta or bacon

18 shrimp peeled and deveined

12 oz. grilled chicken breast, sliced

4 1/2 cups sauce

3 lbs. cooked Penne Pasta

3 teaspoons pimentos, minced

6 oz. butter

1 teaspoon chopped shallots

1 pinch of salt and pepper

1 cup Parmesan cheese

1/2 teaspoon paprika

6 sprigs of fresh rosemary for garnish

Sauté Pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add sauce and 1/2 cup of Parmesan cheese and simmer until the sauce thickens.

In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

Chicken Black Bean and Rice Casserole

                                                                                                                                                 

Found this recipe on the insert with my bill from Alabama Power.

10-oz. package yellow rice mix

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped carrot

¼ cup celery, chopped

1 Tbsp. olive oil

2 cups cubed cooked chicken

15-oz. can black beans, rinsed and drained

10-oz. can diced tomatoes and green chiles, undrained

2 cups (8 oz.) grated Monterey Jack cheese

1. Preheat oven to 350 degrees F. Prepare rice according to package directions.

2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.

3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 and 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-quart or 13x9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350 degrees F for 30 minutes; uncover and bake 10 minutes or until cheese is melted.

Carolina Biscuits

                                                                                                                                      

8 ounces cream cheese, softened

2/3 cup butter, softened
extra 1/3 cup set aside

1 cup self-rising flour, divided
extra 1/4 cup set aside

Softened butter, for brushing

Pulse together the cream cheese, 2/3 cup of butter, and 1 cup of the flour two or three times in a food processor fitted with the knife or dough blade. Set aside the 1/4 cup of flour and 1/3 cup of butter. Turn the dough out onto waxed paper and divide into two rounds. Wrap in waxed paper, plastic wrap, or a resealable plastic bag, and refrigerate for at least 30 minutes.

Lightly sprinkle a board or other clean surface using some of the reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to approximately 1/2 inch thick. For each biscuit, dip a 1- to 1 1/4-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits. Bake in a pre-heated 425 degree oven.

Using a metal spatula if necessary, move the biscuits to an un-greased baking sheet, placing the biscuits 1 inch apart. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

These biscuits may be frozen, unbaked or baked, and reheated.

Ted’s Special Spice Mixture

                                                                                                                                     

Makes 2 tablespoons

1 ½ teaspoons coarse salt

1 teaspoon seasoned salt

1 teaspoon onion salt

1 ½ teaspoons garlic salt

1 teaspoon freshly ground black pepper

Mix together all ingredients. 

Store in an airtight container for

up to 3 months.

New Twist Sausage Balls

                                                                                                                                     

1 lb. hot or mild sausage, pinch off in small chunks

1- 8 oz. pkg. cream cheese, softened and cut into small pieces

1 1/4 cups Pioneer baking mix

1 c shredded cheese

½ of a small can french fried onions, crumbled

This is a bit different from the traditional recipe but delicious.

Beat cheeses together in food processor just until incorporated. Add small chunks of sausage, onions and baking mix. Roll into 1" balls and bake at 400 for 20-25 minutes or until lightly browned.

Pumpkin Doughnut Muffins

                                                                                                                                        

A Martha Stewart Recipe

10 tablespoons (1 1/4 stick) unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour (spooned and leveled), plus more for pan

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree (from a 15-ounce can)

3/4 cup light brown sugar

2 large eggs

For the sugar coating

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Directions

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan; brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Holiday Rum Cake

                                                                                                                                      

1 box yellow cake mix

3.4 oz. instant vanilla pudding mix

4 eggs

1/2 cup cold milk*

1/2 cup vegetable oil

1/2 cup Captain Morgan's Spiced Rum

1 cup finely diced pecans (optional)

Preheat to 325 degrees F.

Prepare a 12-cup Bundt pan or 2 bread loaf pans, greased & lightly sugared.

Combine all of the cake ingredients and beat for a couple of minutes on high with mixer. Fold in pecans at this point.

Pour into prepared pan(s) and bake for 1 hour (55 min if using loaf pans).

Cool in pan and invert on serving plate.

 Rum Glaze

1/2 cup butter

1/4 cup water

1 cup sugar

1/2 cup Bacardi dark rum

Melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly.

Remove from heat and stir in the rum (may cause release of steam).

Prick the top of the cake liberally with fork or toothpick and then drizzle over the top.

Steak Sliders

                                                                                                      

Boneless Ribeye Steak
Evelyn's rub (recipe under rub tag this blog)

French's yellow mustard
onion sliced as thin as possible
Potato rolls(recipe under rolls, bread, quiche tag this blog)

Let steaks come to room temperature. Rub steaks with Evelyn's seasoning rub and grill to medium.
Slice steaks into thin slices against the grain. Slice rolls, add a little mustard, the steak slice and the onion. Yummy!!!

BBQ Tater Skins

                                                                                                                                            

Toppings: Pulled pork, barbecue sauce, grated smoked Gouda cheese and sliced scallions

4 large russet potatoes washed, pierced with a fork

Grated Fontina cheese

Grated Smoked Gouda cheese

Bake directly on the oven rack at 350 degrees until tender, about 1 hour.

Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell.

Brush both sides with melted butter and season with salt and pepper.

Bake, skin-side up, at 450 degrees until crisp, about 15 minutes.

For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup Fontina cheese and bake an extra 5 minutes.

Herbed Potato Bread

2 1/4 t instant yeast 

1 cup warm water

1 t sugar or pure maple syrup

2 T oil

2 t salt

1 c cold mashed potatoes

1 c milk, warmed

4 c bread flour, plus more for kneading

1 c wheat bread flour

2 T minced fresh chives or fresh rosemary

In a large bowl, combine the yeast and 1/4 cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix in the potatoes, stir in the warmed milk. Add about half the flour, stirring to combine, work in the remaining flour to form stiff dough. Transfer to a lightly floured board. Lightly flour your hands and work surface. Knead the dough well until it is smooth and elastic, 8 to 10 minutes, using more flour as necessary so the dough does not stick. Place in a large lightly oiled bowl and turn over once to coat with oil. Cover with a clean kitchen towel or lightly oiled piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours. Meanwhile, lightly oil a large baking sheet and set aside. Punch the dough down and knead lightly. Turn out onto a lightly floured work surface, sprinkle with the chives or rosemary, and knead until the dough is elastic and the chives or rosemary are well distributed, 3 to 5 minutes. Shape the dough into one large or two small round loaves and place on the prepared baking sheet. Flatten slightly and cover with a clean damp towel or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 45 minutes. Preheat the oven to 400′F. Use a sharp knife to cut an X into the top of the loaf or loaves. Bake on the center oven rack until golden brown, 35 to 45 minutes, depending on size. Tap on the bottom of the loaf or loaves – if they sound hollow, the bread is done. Remove from the sheet and let cool slightly on a wire rack before slicing.

Wedding Soup

Meatballs:

1 lb. ground beef

1 small onion, grated

4 T. grated Parmesan cheese

1 t salt

2 T. bread crumbs

1 t. dried basil

1&1/2 t. dried parsley

2 egg whites

1 rotisserie chicken, shredded

Combine all ingredients and shape into small (1/2″) meatballs. Refrigerate for a few hours to set the shape so they won't fall apart in the soup.

Soup:

2 T. butter

1 small onion, diced

1/2 c. sliced carrots

1/2 c. sliced celery

1 clove minced garlic

12 c. chicken broth

Salt & pepper to taste

3/4 c. small pasta (I used orzo because we had it in the house)

8 oz. fresh spinach

Melt butter in stockpot. Add onion, celery, carrot, and garlic, and cook until veggies are tender, but not too soft. Add chicken broth and bring to a boil. Turn heat down, cover and simmer for approximately 30 minutes. Add salt and pepper to your taste. Drop in meatballs and cook about 7 minutes. Add pasta and cook for an additional 6 minutes. Add spinach and cook for an additional 3 minutes. Add in shredded chicken. Cover again and simmer for another 30 minutes or so. Serve topped with grated Parmesan cheese.