Mustard Pickles

 

Recipe Name: Mustard Pickles

Story: We found this old recipe notebook in an envelope at Dad's place. This appears to be, likely, Grammy Whittier's recipes, though could be even older.

Author / Creator: Grammy Whittier?

Submitted by: Dad / Chuck

Ingredients / Directions: 

• 1 qt cucumbers
• 1 qt tomatoes
• 1 qt onions
• 1 qt cauliflower
• 4 peppers cut fine

Soak 24 hrs in a brine made of:

• 1 pt Salt
• 4 qts water

Cook in brine until tender, drain and put in the following:

• 1 cup flour
• 6 tbls mustard
• 1 dessert spoon turmeric
• 2 cups brown sugar
• 2 qts vinegar

Cook till it thickens

Popovers

 

Recipe Name: Popovers

Story: Found among Grandma Bisset recipes

Author / Creator: Mimi

Submitted by: Grandma / Maka / Patricia Bisset

Ingredients: 

• 3 eggs
• 1.5 c flour
• 1.5 c milk
• 1/2 tsp salt
• 1 tbls olive oil
• 1 tbls sugar

Directions: 

Prep time - 10 - 15 mins

Can be made ahead - no

Makes 6

1. Preheat oven to 450
2. Spray pans with pam
3. Put eggs in blend and stir
4. Add remaining ingredients and stir on low speed just until blended
5. Fill popover pans 3/4 full
6. Bake 15 min at 450 then at 350 for 15-20 min
7. When finished baking, prick each popover with a fork to release steam (otherwise they'll get soggy)
8. Serve with real butter

Notes: 

Do not open oven during baking until done and golden brown

Doubles nicely

Stuffed Portobello Mushrooms

 

Recipe Name: Stuffed Portobello Mushrooms

Story: Today you can Google and find almost anything you want.  I searched to find something different with the Portobello being stuffed with vegetables and cheese. It is a complete meal. The original recipe is for 8. But Forest and I found one mushroom to be enough as a full meal.

Years you've been making it: Since 2023

Author / Creator: Mackenzie Gore (updated 2023)

Submitted by: Suzy / Mom

Ingredients:

• Cooking Spray
• 8 Portobello mushrooms, washed and stems and gills removed
• 2 tsp. extra virgin oil
• 1 (8oz) block cream cheese softened
• 1 (10oz) pkg. frozen spinach, defrosted and squeezed dry
• 1 c shredded mozzarella
• 6 strips of bacon cooked and chopped
• ½ c cherry tomatoes, quartered
• 2 cloves garlic minced
• 1 tsp. dried oregano
• Kosher salt
• Fresh ground pepper
• Pinch crushed red pepper flakes
• ½ c. panko breadcrumbs
• 1/4 c. freshly grated Parmesan
• 4 Tbsp melted butter
• Fresh chopped parsley for garnish

Directions: 

1. Preheat oven to 400. Grease a large baking sheet with cooking spray. Place mushrooms stem side down on pan and brush with oil.
2. Bake for 10 minutes or until they begin to soften. Soak up any excess water on the pan with paper towels
3. In a large bowl combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic and oregano. Season with salt, pepper, and a pinch of red pepper flakes
4. In a medium bowl combine panko, parmesan, and melted butter
5. Flip the mushroom caps over and stuff with the cream cheese mixture. Top with panko mixture.
6. Bake until cheese is melty and tops are golden, 15 minutes.
7. Garnish with parsley

Notes: 

It is a good meal for company because it can be prepared ahead of time and then put in the oven when ready to serve.  Or downsize as I did with Forest and myself.

I am not sure how well it would be as left overs or frozen for later use. Certainly something for you to explore.

Slow Cooker Chicken Fajita

 

Recipe Name: Slow Cooker Chicken Fajita

Story: Kristy sent this to me. I was looking for recipes that could be made ahead of time. I was preparing for a trip to the mountains to meet with Brad, Vilma, and of course Alexander. I did not want to spend a lot of time cooking. It is easy to make and freezes well. Brad made it during Thanksgiving week. Everyone enjoyed it. I think it will become one of our family's favorite.

Years you've been making it: Since 2020

Author / Creator: Alyssa River

Submitted by: Suzy / Mom

Ingredients: 

• 1 lb boneless skinless chicken breast
• 2 10.75 oz cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 15 oz can black beans drained and rinsed
• 1.5 cups water
• 1 tsp ground cumin
• 1/2 tsp dried cilantro
• 1 cup shredded cheese

Optional toppings: Sour cream, diced tomatoes, green onions, cilantro, lettuce, diced avocado, tortilla strips.

Directions: 

1. Spray slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium sized mixing bowl mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
2. 
   
3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings

Tuna Noodle

 

Recipe Name: Tuna Noodle recipe

Story: As I looked over the year, I tried to think of what recipe became a favorite that I had not done before and decided it was my tuna noodle recipe. It looks way more complex than it should for only four ingredients (really the first two are all that is "necessary", but I add the last two to give it more depth).

Years you've been making it: Since 2022

Submitted by: Kristy

Ingredients: 

• One 6.7 oz jar of tuna in olive oil with oregano or sun dried tomatoes (I use Tonnino brand)
• 6 oz spaghetti or linguini (probably any pasta would work)
• Lemon juice
• 1/2 cup of grated parmesan (more for serving)

Directions: 

1. Cook pasta until al denta (according to package). If you have parmeson rind on hand, add it to the water. It makes the pasta a bit "stickier" (I do this for all pasta recipes)
2. Strain pasta, keeping about 1 cup of pasta water
3. Put whole jar of tuna and olive oil in bottom of pan, chopping up tuna to bite size
4. Put pan on low heat, add pasta back in with spritz of lemon juice and about 1/2 cup of parmesan
5. Stir together adding pasta water 1/4 cup at a time until it all comes together. I usually only use about 1/2 cup of pasta water, then save the rest until after dinner. If there are leftovers, I add the pasta water before storing the pasta - it will help keep the dish from getting too dry.
6. Enjoy!

Beef Bourguignon

 

Recipe Name: Beef Bourguignon

Story: I've always wanted to make Beef Bourguignon, but to be honest I just figured it was a fancy pot roast. I was wrong, this is sooo good, and yes the whole bottle of wine is needed.

Years you've been making it: Since 2023

Author / Creator: https://kellyscleankitchen.com/2023/06/29/beef-bourguignon-updated/

Submitted by: Dustin

Ingredients: 

• 3-4 lb boneless beef chuck cut into 1 inch cubes
• salt and pepper
• oil
• 3 strips of bacon, diced
• 2 carrots, peeled and diced
• 2 leeks, white and pale green only, diced
• 1 onion, diced
• 8 garlic minced
• 2 tbsp tomato paste
• 2 bay leaf
• 1 tbsp dried thyme
• 1 bottle of burgundy or pinot noir
• Beef stock as needed
• 30 pearl onions
• 1 box of mushroom caps
• 4 tbsp butter or ghee
• Minced parsley

Directions: 

1. Preheat the oven to 325F.
2. Cube and season beef, pat dry with a paper towel.In a large dutch oven, add oil over medium high heat and sear beef, working in batches to make sure not to overcrowd the pan. Remove the beef and set aside.
3. Add bacon to the pot and saute until crispy. Add onions, carrots, and leeks and saute until translucent, salting as you go. Add garlic and saute another 2 minutes. Add the tomato paste and coat the vegetables all over and saute until a deep rusty color, around 4 minutes. Deglaze with red wine all over, scraping up the brown bits in the pan.
4. Bring the pot up to a very low bubbling simmer, like very low amount of bubbles, and place a lid on. Add all meat back to the dutch oven. Add bay leaf and thyme, and submerge with red wine and about a cup or two of stock, if you want it to be a little lighter you can use half stock half wine. Traditionally it is all wine but I like to throw some stock in there. Season with salt and pepper if needed, bring up to a simmer, cover with a lid and cook in the oven for 2 hours. After two hours check to see if the meat is fork tender, if it is pull it out of the oven and set aside. If it is still tough, keep in the oven for another 30 minutes or until it is no longer tough.
5. Meanwhile, prepare  your pearl onions and mushrooms. To peel pearl onions, place them in boiling water and turn off the heat and let them sit for 10 minutes, drain, cut off the root end, and the outer layer will easily peel off the outside of the onions. In a large pan over  medium heat, add butter and saute the pearl onions and mushrooms until cooked through, salting as you go. I add the pearl onions first to make sure they are halfway cooked through before adding the mushrooms, because the onions tend to take longer. Once those are done, add them to the finished beef bourguignon.
6. Mix everything together stovetop over medium heat, top with  minced parsley, and serve.

Notes: 

I pretty much followed this recipe precisely as written with a few minor adjustments. When browning large amounts of meat like this, I find that it is easier / better to season the whole beef chuck with salt and pepper, and then sear whole for about 5-7 mins on each side (getting a nice crust). I will then cut it into 1-2 inch cubes to add back to the stew later.

I bought frozen pearl onions (they are already peeled, much easier), and I sauteed the onions and mushrooms separately (there are too many to really saute all together, you'll just end up steaming them).

Tomato Catsup

 

Recipe Name: Tomato Catsup

Story: We found this old recipe notebook in an envelope at Dad's place. This appear to be, likely, Grammy Whittier's recipes, though could be even older.

Author / Creator: Grammy Whittier?

Submitted by: Dad / Chuck

Ingredients / Directions: 

• 4 qts tomatoes (raw)
• 1/2 cup sugar
• 1/2 tsp pepper
• 1 tsp mustard
• 1/8 tsp cayenne
• 2 tsp salt
• 1 (or 1.5) cups vinegar

Cocktail Nibbles

 

Recipe Name: Cocktail Nibbles

Story: Found among Patricia Bisset recipes

Submitted by: Grandma / Maka Bisset

Ingredients: 

• 6 oz pkg pretzel sticks
• 1 lb or 2 8 oz cans salted peanuts
• 1 pkg crisps rice chex cereal
• 1 pkg 8 cups cheerios
• 1.5 cup butter
• 1/4 cup worcestershire sauce
• 1 tsp garlic salt
• 1 tsp onion salt
• 1 tbls celery salt

Directions: 

1. Start oven at 225 for very slow cooking
2. Break the thin pretzel stick into even smaller pieces and mix with peanuts and both dry cereals
3. Heat butter or margarine until melted and stir in worcestershire sauce, garlic, onion, and celery salt.
4. Pour over cereal mixture, and mix thoroughly
5. Bake 1.5 hrs, stir every 15 mins.

Easy Cheesy Spaghetti Squash

 

Recipe Name: Easy Cheesy Spaghetti Squash

Story: My friend Leslie is always exploring new recipes. Her husband Jim has had heart problems for many years and they have stayed away from mostly red meat. This dish is hearty enough to eat as a meal or add other vegetables or some meat such as seafood or chicken.

Years you've been making it: Since 2021

Author / Creator: Unknown- Craft

Submitted by: Suzy / Mom

Ingredients: 

• 1 small spaghetti squash (2 ½ lbs.)
• ¼ c of Mayonnaise
• 1 tsp flour 
• ¼ tsp garlic powder
• ¾ cup milk
• 1 cup Shredded Sharp Cheddar Cheese
• 3 slices cooked crumbled bacon
• Pepper

Directions: 

1. Heat Oven to 400 F  Prep 25 min. Total 1hr. 5 min. Serves 4
2. Cut small spaghetti squash lengthwise in half Remove and discard seeds. Place squash halves cut side down in shallow baking dish Add 1 cup of water.
3. Bake 35-40 minutes or until squash is tender and cool slightly 
4. Whisk ½ Real Mayonnaise. 1 tsp flour, ¼ tsp garlic powder, in medium microwaveable bowl until blended. Gradually stir in ¾ c milk. 
5. Microwave on high 2 min. or until thickened, stirring each minute. 
6. Stir in 1 c shredded sharp Cheddar Cheese. 
7. Microwave 1 minute until cheese is completely melted and sauce is well blended.
8. Use fork to pull squash flesh into spaghetti like strands, spoon into strainer. 
9. Drain well
10. Place into 4 serving bowls
11. Top with cheese sauce and crumbled bacon. 
12. Sprinkle with cracked black pepper.

Notes: Enjoy!

Chicken Tortilla Soup Pressure Cooker

 

Recipe Name: Chicken Tortilla Soup

Story: I'm always in search for a good soup / stew. I have a few in my rotation now, and this is one of them.

Years you've been making it: Since 2021

Author / Creator: Feasting at Home, https://www.feastingathome.com/instant-pot-chicken-tortilla-soup/#tasty-recipes-20510-jump-target

Submitted by: Dustin

Ingredients: 

• 1–2 tablespoons olive oil
• 1 onion, diced
• 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
• 1–2 cups carrots, diced
• 1 cup celery, diced
• 1 x 14.5 ounce can diced tomatoes, and juices (preferably fire-roasted) or 1 ½ cups diced tomatoes w/juices
• 1  small 4-ounce can, mild green chilies (or sub 1 poblano chili, diced)
• 2 lbs chicken thighs (boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes)
• 1 cup dry black beans or sub 1-2 cans black beans, or sub corn-see notes (do not use dry beans with chicken breast as breasts will overcook.)
• 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
• 2 cups water
• 2 teaspoons salt, more to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• juice from 1–2 limes

Optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )

Garnish with any or all of the following:  tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions

Directions: 

1. Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes. (If using granulated garlic, add later with the spices)
2. Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices.  Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
3. Manually let the pressure out, covering steam with a kitchen towel. (Or feel free to let the pressure release naturally.)
4. Shred chicken thighs with two forks (either right in the pot, or on a cutting board). The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If the soup tastes bland, it probably needs more of each.)
5. Divide among bowls and top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.

Enjoy!

For a more brothy soup, use only 1 can of beans vs. two.

STOVE TOP:  Use a big pot or dutch oven–  follow the same directions, sauteeing over medium heat, then simmering covered until chicken thighs are cooked through and easily shreddable, and beans are tender, about 40 minutes. Soaking the beans first shortens this time!

For slow cooker version, cook as stated above then cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

If doubling the recipe, this will not fit in a 6  quart Instant Pot.  I recommend making in a big pot on the stove.

Notes: 

I actually make this recipe pretty as written. I like to make this with both black beans and corn and I use probably a bit more of the seasonings (cumin, chili powder, and dried oregano) because I like it to be pretty flavorful. I make this in my pressure cooker (instant pot), I have not tried it on the stove top.

Spinach and Feta Turkey Burgers

 

Recipe Name: Spinach and Feta Turkey Burgers

Story: A new friend of mine Billie gave me this recipe. I am not sure where it came from. She is using it to help lose weight. While this is a good purpose, I am looking for recipes to help Forest with his gout. He is a big beef eater which is one of the worst things for gout so this seemed like a good substitute for a regular hamburger.

Years you've been making it: Since 2022

Author / Creator: Unknown

Submitted by: Suzy / Mom

Ingredients: 

• 1 lb ground turkey
• 1 egg lightly beaten
• 1 garlic clove minced
• 2 oz feta cheese crumbled
• 5 oz chopped frozen or fresh spinach (if frozen, thaw and squeeze as much liquid out as possible)

Directions: 

Combine all the ingredients and make equal patties. I found it makes four good patties. The best thing to do is to make these ahead and leave in the refrigerator for at least 1 hr. so the ingredients can set. But then take them out and let them come to room temperature before cooking.

They can be cooked on the grill or on a skillet.

I served these on a bed of fresh spring mix and some ranch dressing and Forest really loved it.

Notes: 

I added a pinch of onion salt or powder as well. If you want to spice it up a bit, add a small pinch of cayenne.

Habanero Hot Sauce

 

Recipe Name: Habanero Hot Sauce

Story: Rick Bayless is one of my favorite chefs, he makes the best, most authentic mexican food. I also really like hot sauces, but they have to be balanced, not just blow out your taste buds hot. I was skeptical with this recipe, calling for 12 habaneros (one habanero is hot!). But it is easily one of my favorite hot sauces I have ever made.

Years you've been making it: Since 2023

Author / Creator: Rick Bayless, https://www.rickbayless.com/recipe/habanero-hot-sauce-2/

Submitted by: Dustin

Ingredients: 

• 6 garlic cloves, unpeeled
• 1/2 cup peeled, roughly chopped carrot (you’ll need 1 medium carrot)
• 1/2 cup roughly chopped white onion (you’ll need about half of a small onion)
• 12 medium (about 5 ounces) fresh orange habanero chiles, stemmed
• 1 cup apple cider vinegar
• About 2 teaspoons salt
• 1/2 teaspoon sugar

Directions: 

1. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes.  Cook and peel.
2. In a small saucepan combine the carrot, onion and habaneros with the vinegar and 1 cup of water.  Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.  Pour into a blender jar and add the roasted garlic, salt and sugar.  Loosely cover and blend until smooth.  Thin with a little additional water if you think your hot sauce is too thick.  Taste and season with additional salt if you think necessary.
3. Pour into jars or bottles and store in the refrigerator until you’re ready to add some dazzle to a dish.

Notes: 

I have made this a few times, trying different things, but in the end this recipe as written is excellent. I end up adding a touch more salt (maybe an additional tsp), and more sugar (maybe a full tsp or 1.5 tsp of sugar). The salt and sugar really help bring out the fruitiness of the habanero peppers.

This makes a good amount, maybe 3 cups. It'll last for quite some time in the fridge, probably a couple months or more. 

Creamy Cheddar Potato Soup with Bacon

 

Recipe Name: Creamy Cheddar Potato Soup with Bacon

Story: One of the best cheddar potato soups I have had.

Years you've been making it: Since 2022

Submitted by: Suzy / Mom

Ingredients: 

• 1 bunch of scallions
• 1-12 oz. bacon roughly chopped
• 3 lb. russet potatoes peeled and cut into 1/4 inch (7-8 cups)
• 2 c chopped yellow onion- about 1 large onion
• 3 tbls butter
• 3 small garlic cloves chopped
• 1 tsp kosher salt
• 1/2 tsp black paper
• 6 cups chicken broth
• 8 oz. white cheddar cheese shredded (2C)
• 1/2 c heavy cream
• 2 oz. yellow Cheddar Cheese. shredded
  

Directions: 

1. Chop scallions separating green and white parts
2. Cook bacon in a large Dutch oven over medium, stirring occasionally, until crsp 10-15min.
3. Using a slotted spoon, transfer to a plake lined with paper towels, leaving 2TBS of bacon dripping in Dutch oven
4. Add potatoes, onion, butter, garlic and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5-6m. 
5. Add flour , salt, and pepper and stir until all ingredients are coated.
6. Cook, stirring constantly, 1m. add  in broth until combined.
7. Bring mixture to a boil. Then reduce heat to medium low, summer until potatoes are tender about 12 m.
8. Using a potato masher lightly mash mixture, leaving some whole pieces of potatoes.
9. Add white cheddar and cream , stirring until the cheese melts. Keep warm
10. Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

Notes: 

This makes me hungry especially since it is getting cooler.

I like the white cheddar with the topping of yellow.

If you do not want to use whole cream you can use half and half.

Miso Glazed Salmon

Recipe Name: Miso Glazed Salmon

Story: I love salmon and I've had miso glazed fish before (cod usually). Honestly I prefer this miso glazed salmon vs. using a white fish.

Years you've been making it: Since 2022

Author / Creator: Simply Recipes, https://www.simplyrecipes.com/recipes/miso_glazed_salmon/

Submitted by: Dustin

Ingredients: 

• 2 tablespoons red miso or 3 tablespoons white miso
• 2 tablespoon sake
• 2 tablespoons sugar (less or more to taste)
• 2 teaspoons soy sauce
• 4 (6-ounce) skinless salmon fillets

Directions: 

1. Mix the miso, sake, soy sauce, and sugar in a bowl.
2. Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce.
3. Cover the container and marinate for at least 30 minutes, and up to overnight.
4. Line a broiling pan with aluminum foil. Brush a little vegetable oil over the foil and lay the salmon fillets on top. Make sure there is an even, thin coating of marinade on top of the fish.
5. Place the fillets no closer than about 6 inches from the broiler element in your oven. Broil for 6 to 10 minutes, depending on how thick the fillets are and how hot your broiler is.
6. Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts charring and the cooking isn't yet finished, place the fish on a lower rack in the oven.
7. Serve with rice and stir-fried vegetables.

Notes: 

Since it is usually just me, I will only make 2 salmon filets (or one larger one), but I still make the same amount of glaze. I will also add about 2 tbls of neutral oil. I prefer to put the salmon in a ziploc bag, and then pour the marinade in the bag with it, this gives better coverage. Then I stick it in the fridge and rotate every so often. I find that it should really marinade for at least a few hours.

I don't cook this under a broiler, I prefer to have more control of the cook temp as I like my salmon between med-rare and med, going past this makes it dry. I don't normally have very thick filets, closer to 1.5 in. Preheat pan on med heat, add a little oil, and pan sear for about 2-3 mins on each side. Careful, the glaze has quite a bit of sugar, so it can burn easily. Some charring is fine, but you don't want it to be acrid. If you are using a thicker salmon, turn the heat down to med low, and you can even cover the pan with a lid (this will cause more steam and help prevent burning). I highly recommend a non-stick pan.