Browsed by
Category: Uncategorized

Paprika Rubbed Chicken

Paprika Rubbed Chicken

Comments 0 Comment
Yield: 4 Servings
Scott Nowell

Tasty spice rubbed roast chicken pieces. This is very similar to the roast chicken pieces in the deli at King Soopers.  The mix of chicken is up to you. Substitute breasts and wings or use a combination.

For chicken:

  • 4-8legs
  • 4thighs
  • olive oil

For paprika rub:

  • 1TBS Kosher Salt (or table salt)
  • 1TBS Pepper
  • 1½tsp Onion Powder
  • 1½TBS Garlic Powder
  • 1½TBS Smoked Paprika

Preheat oven to 400°F.

Run chicken pieces with olive oil.

Place half of run into shaking bag. Add chicken, two pieces at a time and shake well to coat. Remove pieces to sheet or roasting pan, skin side down, shaking each piece to remove excess rub in the bag.

Repeat for remaining pieces.

Roast chicken for 30 minutes at 400°F. Turn pieces over and roast for an additional 15 to 20 minutes until pieces reach 185°F at thickest point.

Let rest for 10 minutes and serve.

Side dish suggestions:

Vegetables Starches
Sauteed Zucchini Brown Rice
Green Beans Couscous
Asparagus Mashed Potatoes
Broccoli Baked Potato
Noodles
Cheesy Sausage Breakfast Casserole

Cheesy Sausage Breakfast Casserole

Comments 0 Comment
Yield: 8 Servings
https://www.kevinandamanda.com/breakfast-casserole/

This easy Breakfast Casserole recipe is SO cheesy and delicious! And you only need 4 ingredients! It’s perfect for breakfast, brunch, or dinner. It’s so quick and easy to make. You can also prepare everything for this breakfast casserole the night before so all you have to do is bake it the next morning!

  • 1can crescent rolls
  • 1lb mild breakfast sausage
  • 6eggs, beaten
  • 2cups shredded cheddar cheese

Preheat oven to 350°F. Spray 9×13 baking dish with nonstick cooking spray. Brown sausage in skillet, drain excess grease.

Spread crescent rolls in bottom of 9×13 dish. Top with sausage, then pour eggs over sausage. Generously top with cheese.

Bake at 350°F for 30 to 35 minutes.

Can I make this casserole ahead?

If you want to save cooking time in the morning, you can brown your sausage the day before and keep it in the refrigerator until the next day. Then all you do in the morning is put everything together and bake.

Or, if you want to save even more time in the morning, you can prepare everything the night before, cover with plastic wrap and keep in the refrigerator until ready to bake the next morning. This makes it the ultimate go-to breakfast casserole for both those lazy mornings where you just don’t want to get out of bed, or busy mornings with a house full of guests!

Can I freeze breakfast casserole?

This is the perfect casserole for freezing. Bake the casserole according to directions and allow it to cool completely. After it is completely cooled, you can place it in an airtight container or zip top bag. Lay it flat in your freezer for up to a month. You can also cover your baking dish tightly with aluminum foil, then at least two layers of saran wrap.

When you’re ready to reheat the casserole, take it out of the freezer and transfer to an oven safe dish if you froze it in a ziplock bag. If you froze it in the original baking dish, be sure to remove any plastic wrap. Bake the casserole in your oven for about 25 minutes at 350°F, or until the center is warm. No need to thaw. This makes it easy to have on hand for the holidays, too!

How to store and reheat leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat your casserole, simply microwave it covered, or place it in your oven at 350°F until the center is warm. Have it around for breakfast the next day, or even breakfast for dinner!

 

Pasta Alfredo, Olive Garden CC

Pasta Alfredo, Olive Garden CC

Comments 0 Comment

Yield: 4 Servings

Olive Garden

Very popular take on Alfredo. True Alfredo sauce has no milk or cream, but this is a worthwhile replacement.

This recipe was on the Olive Garden web site with some of their other recipes, but the whole recipe page is now gone.

  • 3oz good butter
  • 1TBS Garlic
  • 2TBS AP Flour
  • 1½cup whole milk
  • 1½cup heavy cream
  • ½cup imported Parmigiano Reggiano cheese, grated
  • ½cup imported Romano cheese, grated
  • Salt and black pepper to taste


Sauté the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally.

Add the remaining ingredients to saucepan and stir occasionally until the sauce begins to simmer. Remove from heat.

Serve the Alfredo sauce over your favorite pasta, like fettuccine, linguine or bow tie.

Note: The key to making the best Alfredo sauce is quality ingredients like a good butter and freshly grated Parmesan cheese. Your Alfredo sauce will be as good as the ingredients you put into it.

One Pot Beef Stroganoff

One Pot Beef Stroganoff

Comments 0 Comment
Yield: 4 Servings
adapted from: Damn Delicious

Now you can make everyone’s favorite Stroganoff in ONE POT with ground beef! No-fuss + budget-friendly with the quickest clean-up!

Note: Gayle says this needs more cream cheese.

  • 2TBS unsalted butter, divided
  • 8oz Cremini or button mushrooms (see note), thickly sliced
  • ½medium sweet onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1lb lean ground beef
  • 2cloves garlic, minced
  • ½tsp dried thyme
  • 3TBS AP flour
  • ¼cup dry white wine
  • 4cups beef stock
  • 2TBS Worcestershire sauce
  • 1TBS Dijon mustard
  • 8oz egg noodles, uncooked
  • ½cup sour cream
  • 2TBS chopped fresh parsley leaves


Mushrooms:

Melt 2 TBS butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms shrink and start to brown, about 3 – 5 minutes.

Onions:

Add another TBS butter and diced onion, and cook, stirring occasionally, until mushrooms are tender and onions are transparent, about 3 – 5 minutes; season with salt and pepper, to taste.

Ground beef:

Add ground beef and cook until browned, about 3 – 5 minutes, making sure to crumble the beef as it cooks.

Stroganoff:

Stir in 2 cloves of minced garlic (heaping tsp) and ½ tsp thyme until fragrant, about 1 minute.

Stir in 3 TBS flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the skillet.

Stir in 4 cups beef stock, 2 TBS Worcestershire, 1 TBS Dijon mustard and 8 oz egg noodles. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is just cooked through, about 6 – 8 minutes.

Stir in ½ cup sour cream until heated through, about 1 – 2 minutes.

Serve immediately, garnished with parsley, if desired.

Note: Cremini, white button and Portobello mushrooms are all the same mushroom, Agaricus bisporus, White button mushrooms are the youngest and Cremini are partially matured. They are usually brown and often marked as Baby Bella. Portobello mushrooms are fully grown white button mushrooms

Herb Crusted Rack of Lamb

Herb Crusted Rack of Lamb

Comments 0 Comment
Yield: 2 Servings
Adapted from many
  • 1rack of lamb, frenched and halved
  • 2TBS olive oil
  • 2TBS butter
  • 2tsp Dijon mustard
  • 1cup panko bread crumbs
  • parsley
  • thyme


Preheat oven to 375°F.

Herb breadcrumbs: Mix parsley and thyme into panko and stir well.

In a large sauté pan with oil, over a medium high flame, sear the lamb, rendering out the fat cap and hard searing all sides. Baste with butter during second half of cooking.

Remove from pan and paint your lamb chops evenly with Dijon mustard. Roll chops in herb breadcrumbs until evenly coated.

Transfer to oven at 400°F and cook to desired temperature, 5 to 10 minutes. Allow chops to rest at least 5 minutes before slicing.

Cider-Braised Pork Shoulder IP

Cider-Braised Pork Shoulder IP

Comments 0 Comment

Yield: 6 to 8

Adapted from Washington Post

For this recipe, the meat is coated in an overnight marinade of brown sugar, fennel, sage and rosemary, and a slurry of orange and lemon juices whisked together with olive oil.
The resulting braising liquid is a flavorful and fragrant concoction. Either serve as is or skim the fat from it and simmer the remaining liquid to reduce and enrich the flavors, for an au-jus-like result.

Pork and marinade:

  • 1(3- to 4-lb) boneless pork shoulder, cut into 2 to 3 large pieces
  • 2cloves garlic, thinly sliced
  • 1TBS dark brown sugar
  • 1½tsp ground fennel
  • 1½tsp chopped fresh rosemary
  • 1½tsp chopped fresh sage
  • 1½tsp fine sea or table salt
  • 1tsp garlic powder
  • 1tsp onion powder
  • ¾tsp freshly ground black pepper
  • finely grated zest and juice of 1 lemon
  • finely grated zest and juice of 1 orange
  • 4TBS olive oil, divided
  • 1large yellow onion (about 12 oz), halved and sliced

For Instant Pot:

  • ½cup apple cider or unfiltered apple juice
  • ½cup dry white wine


Marinate the pork: Thoroughly dry the pork, then poke the meat, avoiding the skin side, all over with a sharp paring knife. Stuff the garlic slices into the holes.

In a large bowl, add the brown sugar, fennel, rosemary, sage, salt, garlic and onion powders, pepper, and the zest and juice of both the lemon and orange and whisk until combined. Whisk in 2 tablespoons of olive oil until combined. Add the pork pieces and turn them over a few times, making sure they are generously coated in the marinade. Cover the bowl and refrigerate for at least 2 hours and up to overnight.

Remove the pork from the marinade (reserve the marinade) and pat the meat dry.

You can brown the pork in either a skillet or the IP. I prefer the skillet as it does a faster, better job.

Brown the pork in a skillet: Working in batches, sear the pork until browned on all sides, about 3 minutes per side. Transfer the seared pork to a plate and set aside and repeat with the remaining pork.

Brown the pork in Instant Pot: Set a 6-quart Instant Pot (IP) to SAUTE. Let the pot heat for 2 minutes, then add 1 tablespoon of oil. Working in batches, sear the pork until browned on all sides, about 3 minutes per side. Transfer the seared pork to a plate and set aside and repeat with the remaining pork.

Pour off as much fat as possible from the skillet or Instant Pot. Add the remaining 1 tablespoon of oil, followed by the onion and cook, stirring, until softened and lightly browned, about 6 minutes.

Pressure cook the pork: Return (or add) the pork, along with any accumulated juices, to the IP and pour the cider and wine around the meat. Add the reserved marinade and cover. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set the timer to 1 hour 15 minutes. (It can take up to 10 minutes for the appliance to come to pressure before cooking begins.)

Let the pressure release naturally. Carefully uncover the IP and transfer the pork to a cutting board. Taste the cooking liquid and if it seems thin or weak, set the IP to SAUTE and simmer the liquid until it reduces slightly and the flavors concentrate, 10 to 15 minutes. Taste, and season with more salt and/or pepper, if desired.

Transfer the pork to a platter and spoon some of the sauce around it. Alternatively, you can shred the pork using 2 forks or a knife and a fork. Serve warm.

Beef Bourguignon

Beef Bourguignon

Comments 0 Comment
Yield: 4 Servings
“Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck

What’s to say, this is incredible.

  • 16-oz piece of chunk bacon
  • 3½TBS olive oil
  • 3lb lean stewing beef, cut into 2-inch cubes
  • 1carrot, sliced
  • 1onion, sliced
  • salt and pepper
  • 2TBS flour
  • 3cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
  • 2-3cups brown beef stock
  • 1TBS tomato paste
  • 2cloves mashed garlic
  • ½tsp thyme
  • crumbled bay leaf

For the brown-braised onions (Oignons Glacés à Brun)

  • 18-24white onions, small
  • 3½TBS butter
  • Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter tsp thyme, tied in cheesecloth)

For the sautéed mushrooms (Champignons Sautés au Beurre)

  • 1lb mushrooms, fresh and quartered

Bacon: cut into lardons (sticks ¼-inch thick and 1½ inches long). Simmer rind and lardons for 10 minutes in 1½ quarts water. Drain and dry.

Preheat oven to 450°F.

Sauté lardons in 1 TBS of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Beef: Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

Vegetables: In the same fat, brown the sliced onion and carrot. Pour out the excess fat.

Coat & cook beef: Return the beef and bacon to the casserole and toss with ½ tsp salt and ¼ tsp pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325°F.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Onions: Heat 1½ TBS butter with one and one-half TBS of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add ½ cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Mushrooms: Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

Separate beef from sauce: When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Sauce: Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few TBS stock. Taste carefully for seasoning. Pour sauce over meat and vegetables.

Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Spice-Roasted Carrots

Spice-Roasted Carrots

Comments 0 Comment
Yield: 4
Epoch Times

Lightly spiced carrots. Use rainbow carrots if you can find them, but any will do.

  • 1½lb medium carrots with tops
  • 2TBS extra-virgin olive oil
  • ½tsp salt
  • ½tsp paprika
  • ¼tsp pepper
  • ¼tsp ground cinnamon
  • ¼tsp garlic powder pinch cayenne pepper (optional)
  • 1TBS chopped fresh carrot tops, cilantro, mint or parsley (optional)


Adjust the oven rack to the middle position and heat oven to 425°F. Line a rimmed baking sheet with aluminum foil.

Trim green tops from carrots, leaving about 1 inch of greens attached; set greens aside and save for garnish or another use. Peel carrots and transfer to a foil-lined rimmed baking sheet.

In a small bowl, combine oil, salt, paprika, pepper, cinnamon, garlic powder, and cayenne (if using). Stir mixture until combined.

Drizzle oil mixture over carrots. Use your hands to toss and rub carrots until evenly coated. Spread carrots into an even layer on the baking sheet. Cover the baking sheet tightly with aluminum foil.

Place the baking sheet in the oven and roast for 15 minutes. Transfer the baking sheet to a cooling rack. Remove foil. Use tongs to flip carrots over.

Return the baking sheet to the oven and continue to roast, uncovered, until the thick ends of the carrots are tender, 10 to 15 minutes. Place the baking sheet on a cooling rack and let carrots cool for 5 minutes.

Transfer carrots to a serving platter. Sprinkle with chopped carrot tops or herbs (if using). Serve.

Nana’s Colorado Granola

Nana’s Colorado Granola

Comments 0 Comment
Yield: 10 Servings
adapted from: theKitchn

Gayle makes this. It’s good though…

  • ⅓cup canola oil or other neutral oil, such as coconut or olive oil
  • ⅓cup local, raw, unfiltered honey or maple syrup
  • ½tsp ground cinnamon (rounded if you use Ceylon cinnamon)
  • ½tsp salt
  • 3cups old-fashioned rolled oats
  • 1cup sliced almonds
  • 1cup raisins, Craisins or other dried, chopped fruit


Arrange a rack in the middle of the oven and heat the oven to 300°F.

Line a rimmed half sheet pan with parchment paper.

Place the oil, honey, cinnamon, and salt in a large bowl and whisk to combine.

Measure and add the oats and almonds right into the oil mixture — don’t worry if you add a little more oats or almonds — granola is very forgiving. Stir thoroughly to coat well. A silicone spatula is great for this and helps with the next step.

Transfer the mixture to the prepared baking sheet and spread into an even layer. If the granola is clumpy, use the side of the spatula to gently break up the clumps and press lightly into the pan.

Bake for 15 minutes, remove from the oven and lightly stir and re-spread the mixture in the pan. Bake for 15 more minutes, about 30 minutes total. The granola is ready when golden-brown and the almonds have toasted — it will still feel slightly wet coming out of the oven but will dry as it cools.

Remove from the oven and sprinkle on the raisins or fruit. Place the pan on a wire rack to cool. If you want clumps of granola, press and tamp down the granola before it cools, which will help it stick together. Cool completely before storing.

Transfer the cooled granola to an airtight 8-cup container, crumbling or breaking it up into clumps as you go. Granola can be stored in an airtight container at room temperature for up to 1 month.

Tip: I find making a double batch more convenient and it will store nicely in a gallon sized container. If you do so, make batches one at a time in two separate pans, switching oven shelves midpoint in the baking time.

Rustic Peach Galette

Rustic Peach Galette

Comments 0 Comment

Yield: one 10” Galette

King Arthur Baking

Flaky, buttery crust enfolds juicy peaches in this rustic tart. I’ve updated the recipe to add egg wash and sugar sprinkle to crust. The photo clearly has this, but it’s missing.

 

Crust:

  • 1¼cups All-Purpose Flour
  • 1TBS buttermilk powder
  • ½tsp salt
  • 4TBS butter, cold
  • ¼cup vegetable shortening
  • 3-4TBS ice water

Filling:

  • 4-5large ripe peaches, peeled and sliced; or 6 cups frozen sliced peaches, partially thawed
  • ½cup sugar
  • 2TBS Instant ClearJel (or corn starch)
  • ⅛tsp nutmeg
  • pinch of salt
  • ½cup fresh raspberries

Egg wash & Sugar

  • 1egg yolk
  • 1TBS milk
  • 1tsp sparkling sugar (coarse sugar)


To make the crust:

In a large bowl, whisk together the flour, buttermilk powder, and salt.

Mix in the cold butter and shortening until the dough is crumbly.

Sprinkle ice water over the mixture 1 TBS at a time while tossing with a fork. After adding 3 TBS of water, gather the dough together into a ball. Add more water if it crumbles and won’t hold together.

Flatten dough into a disk, wrap, and refrigerate for 30 minutes or longer.

Preheat the oven to 450°F.

To make the filling:

Whisk together the sugar, Instant ClearJel or corn starch, nutmeg, and salt.

Add the peaches and a few of the raspberries, tossing to combine. Set aside.

Roll the chilled dough on a well-floured work surface or silicone rolling mat into a 14″ circle.

Use a knife or pizza wheel to trim the edges in a scalloped design.

Move the crust to a baking pan or pie pan; a giant spatula works well here.

Assembly:

Fill the center with the peach mixture.

Fold the edges of the crust up over the peaches, leaving the center uncovered.

Look for holes where you folded the crust. Galettes tend to leak syrup when they bake. Make sure you have a good solid seal on the edge of the crust.

Egg wash:

Mix the egg yolk and milk in a small dish and brush the crust. Sprinkle crust with sparkling sugar.

Bake the tart for 30 to 45 minutes, until the crust is golden.

Remove from the oven, and sprinkle with the remaining fresh raspberries.

Serve warm, with whipped cream or ice cream.