Cauliflower Mac and Cheese

 

Recipe Name: Cauliflower Mac and Cheese

Story: Recipe was given to me by Leslie Little

Years you've been making it: 1 year

Author / Creator: Kraft Food

Submitted by: Suzy

Ingredients: 

• 6 cups small cauliflower florets
• 3 tbls butter divided
• 1 Onion chopped
• 1/3 cup flour
• 2 tsp dry mustard
• 2.5 cups milk
• 1 package Kraft shredded triple cheese with touch of philadelphia, divided
• 1/3 cup Kraft grated parmesan cheese, divided
• 1/2 cup panko bread crumbs

Directions: 

1. Heat oven to 350
2. Cook Cauliflower in boiling water in large sauce pan 4 mins. Drain well
3. Melt tsp butter in large sauce pan on medium heat
4. Add onions, cook and stir 3 min or until tender
5. Stir in flour and mustard, cook and stir 1 min
6. Whisk in milk, cook 5 min or until thickened, stirring frequently. Remove from heat
7. Add 1.5 cups cheddar and 3 tbls parmesan, stir until cheddar is melted.
8. Add cauliflower, stir to evenly coat.
9. Spoon into casserole dish sprayed with cooking spray
10. Microwave remaining butter until melted. Stir in bread crumbs and remaining parmesan, sprinkle over cauliflower mixture.
11. Bake 20-25 mins or until heated through, topping with remaining cheddar.

Notes: 

I have added chopped ham (approx 1 cup) to make it more like macaroni and cheese. This dish freezes well.

Chimichurri - Italian Salsa Verde

Recipe Name: Chimichurri - aka Italian Salsa Verde

Story: I have been on a journey to perfect a good chimichurri. I wouldn't say this is "perfect" but it is still darn good and tasty. I originally started out with chimichurri in the style of Argentina, but soon realized I didn't love the oregano found in Argentina versions and much preferred the primarily parsley versions from Italian, also known in Italy as Salsa Verde.

Years you've been making it: About 5 years

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• Parsley, 2+ cups lightly packed, stems removed, rough chopped
• Green onion, 2, green and lightly green parts
• Capers, 2+ tbls, drained
• Anchovies (optional), 4 small filets
• Garlic, 1 med to large clove, minced
• Dijon mustard, 1/2 tsp
• Red pepper flakes, 1/4 tsp
• Salt, 1 small pinch (taste before adding, capers and anchovies have a lot of salt)
• Black pepper, a few grinds
• Sugar, about 3 pinches
• Olive oil, 5 to 6 tbls, depending on how loose you want it
• Lemon juice, 1/2 a lemon
• Lemon zest, 1/2 a lemon

Directions: 

You can use a food processor for this, or you can chop everything on a cutting board. You want it pretty finely chopped, and hand cutting lends to a nice texture, but food processor is much easier.

1. Rough chop the parsley, and green onions. Place in food processor with the capers, anchovies (if using), minced garlic (you want to mince this before adding to food processor), mustard, and red pepper.
2. Add about 3 tbls of olive oil and pulse food processor until everything is nicely chopped. How fine you want is to preference, but if you go too long it will become more of a sauce.
3. Scrape everything from food processor into a bowl. Add the lemon juice, lemon zest, 2 to 3 tbls of olive oil until you get the consistency you want, a few grinds of black pepper, and a couple of pinches of sugar.
4. Taste for salt, add a pinch if needed. Taste for black pepper (you don't want the black pepper to over power), add a couple more grinds if desired. Taste for sugar, it may need a couple more pinches. You don't want it sweet, but the sugar is another flavor enhancer that adds a nice balance.

Notes: 

I don't find that the anchovies are necessary, but it does add an interesting umami flavor. This goes incredible well on white fish and steak. It also is really nice on some potatoes as well. It is very versatile. 

Potato and Shrimp Salad

Recipe Name: Potato and Shrimp Salad

Story: With a little imagination and wanting something different, I looked in the refrigerator and started pulling ingredients that I thought might go well together, be simple and tasty. We enjoyed it but still a work in progress, particularly as far as quantities.

Years you've been making it: 1 year

Author / Creator: Suzy

Submitted by: Suzy

Ingredients: 

• 1/2 lb shrimp
• 1/2 cup of chopped onion
• 1/2 cup of chopped celery
• 1/2 to 1 tsp Old Bay seasoning or zataran creole seasoning
• 2 baking potatoes
• 1 cup of mayo (I add 1 to 2 tbls plain low fat yogurt to thin the mayo)
• Pinch of salt

Directions: 

1. Thaw shrimp if frozen, if fresh, cook and peel and devein, then cool in the refrigerator
2. Sprinkle half of the seasoning on the shrimp
3. Cut the shrimp into small pieces
4. Bake the potato until just done. I usually cook in the microwave for time saving and simplicity
5. Cool potatoes in the refrigerator. Then peel and cut into small cubes
6. Mix the onions, celery, mayo, yogurt, and remainder of seasoning.
7. Combine mixture with the potatoes and shrimp. Then refrigerate for a couple of hours to get all the flavors melded together.
8. Serve on lettuce. If desired, top with parsley or cilantro.

Notes: 

I usually keep cooked, peeled and deveined shrimp in the freezer to have available for multiple recipes.

When I went online to look for a similar picture, I found many recipes much like mine. So there are many versions that can be adapted to my recipe.

 

Minestrone Soup

Recipe Name: Minestrone Soup

Story: I love a good soup / stew. I will often make a big batch for meal prep and it will be my lunches for the week. I have been developing this recipe for a few years, and have finally landed on something that is now in regular rotation for me.

Years you've been making it: About 5 years

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• Cannellini beans, or Italian bean mix, or northern beans, dried, 8 oz
• Olive oil, 2 tbls
• Onion, 1, diced
• Carrots, 3, diced
• Celery, 3 stalks, diced
• Garlic cloves, 5 to 6 minced
• Oregano, dried, 1.5 tsp
• Basil, dried, 3/4 tsp
• Rosemary, fresh, minced, 1+ tbls
• Can diced tomatoes, 1 (or use 2 cans if you like it more tomato forward)
• Brown sugar, 1.5 tbls
• Chicken stock, 10 cups
• Russet potatoes, peeled and diced small
• Small pasta, such a Ditali, Macaroni, or Orecchiette, 1 cup dried (optional)
• Rotisserie Chicken, pulled and shredded, 1 to 1.5 lbs (optional)

Pick 2 vegetables:

• Zucchini, 1 medium, cut into bite size pieces (my preference)
• Summer Squash, 1 medium, cut into bite size pieces
• Green beans, 8 oz frozen (my preference)
• Spinach, fresh, 6 to 8 oz

Lemon juice, 1 lemon

Parsley, chopped, for garnish

Salt and pepper, to taste (you don't want to use too much black pepper as it will overwhelm the nuance of the nice vegetables)

Directions: 

See notes before beginning. Makes at least 8 big servings, closer to 10-12 if it is not the primary meal.

1. Quick soak the beans, or soak overnight.
2. Add beans, and chicken stock to pressure cooker and pressure cook on high for 20mins, then natural release for 10mins.
3. In a separate pot, saute onion, carrots, and celery in olive oil with a few pinches of salt for 5 or so mins until beginning to turn translucent.
4. Add garlic and saute for 1 min or so until fragrant.
5. Add oregano, basil, and rosemary, saute for 1 min until fragrant.
6. Add can of tomatoes, and let simmer for 3 to 5 mins until it has reduced a bit, be sure to stir to make sure nothing is sticking.
7. After the pressure cooked beans are done, add them with all of the stock to the pot with these sautéed vegetables and tomatoes.
8. Add russet potatoes (and some salt) and bring to a simmer, simmer for 10 mins.
9. After 10 mins, add remaining ingredients: pulled chicken (if using), pasta (if using), and the 2 (or more) veggies of choice. Bring to a simmer and simmer for roughly 10 mins until pasta is done and potatoes are fork tender.
10. Remove from heat, and squeeze 1 lemon worth of juice into pot, stir.
11. Taste for salt and pepper, adjust to preference.
12. Serve, garnished with chopped parsley.

Notes: 

Minestrone soup is almost like a kitchen sink vegetable soup. There are so many directions you can take it. But at its core are Cannellini beans, onions, carrots, and celery, rosemary, tomatoes, starch of choice, and veggies of choice.

I like to add pulled rotisserie chicken to mine because it makes it a bit heartier for me for lunches, but you can leave this out if you want it meat-less.

For the two starches, I almost exclusively use russet potatoes now. They hold up better as left overs (they don't turn mushy like the pasta). But if I were making this fresh and to serve a family or group, I would definitely add the pasta, it adds another nice texture.

I normally only pick 2 of the listed vegetables. This soup already has quite a lot of ingredients, and adding all 4, although you can totally do this, will make the soup more like a stew than a soup. My preferences are zucchini and green beans. But just add whatever you have!

Salt and pepper is to taste. It has quite a few veggies that need salt, and this makes quite a lot, so you will probably need to add more salt than you think. I add salt in stages, during the sweating of the onions, celery and carrots, and then also when I add the potatoes and other veggies. Be sure to taste for salt at the end, it probably will need more. I also do not add too much black pepper, maybe 1/2 tsp for this whole pot, but that is also a preference.

Jamaican Chicken Curry

Recipe Name: Jamaican Chicken Curry

Story: So, this is a new dish we tried just a few months ago this year. At a kid's birthday party, of all places lol. They served food made by a Jamaican guy, and "Jamaican Chicken Curry" was one of the dishes. It was the best curry I have ever had.

Years you've been making it: Since 2023

Author / Creator: Brad and Vilma neighbor in Bahrain

Submitted by: Vilma 

Ingredients: 

• Marinade
• • 3 lb skinless chicken thighs
  • 2 tbsp Jamaican curry powder (*see notes)
  • 1 tsp poultry seasoning
  • 1 tsp all-purpose seasoning
  • 1 tsp all-spice seed
  • 2 stalks scallions, chopped 
  • 2 sprigs fresh thyme 
  • 2 cloves garlic, minced 
  • 1/2 tsp fresh ginger, chopped
  • 1 tbsp olive oil 
  • 1/2 tsp salt
• Curry
• • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped 
  • 1 Scotch Bonnet pepper, chopped for a spicy version or leave whole for a less spicy version (** see notes)
  • 2 cloves garlic, chopped
  • 2 tablespoons Jamaican curry powder
  • 1 - 1 1/2 cups water
  • 1 pound yellow potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 3 sprigs of fresh thyme
  • 1/2 tsp all-purpose seasoning
  • Salt and pepper to taste

Directions: 

1. Marinate. Cut chicken thighs into chunks, mix with all marinade ingredients and marinade from 30 minutes to overnight.
2. "Burn the curry powder." Once the marinating is done, heat the oil in a large pot or Dutch oven over medium-high heat. Add the curry powder and cook for about a minute, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it. 
3. Add marinated chicken and cook for 10 minutes to brown, flipping halfway through.
4. Add 1 to 1 1/2 cups of water. Add onion, thyme, salt and pepper to taste, and all-purpose seasoning. The more water you add, the more sauce you will have, but it won't be as thick. Cover and simmer for 15 minutes. 
5. Add carrot, potatoes, bell pepper, garlic, and one whole Scotch Bonnet pepper. Cover and simmer for about 10-15 minutes until veggies are softened, and the chicken is fall-off-the-bone tender and cooked through (165˚ F).
6. Serve with rice and enjoy!! 

Notes: 

* Make sure to use Jamaican curry powder as it is different from other curry powders and affects the taste. This powder has lots of turmeric - it will stain your hands, wooden spatulas. 

** If you do not like it spicy, add the Scotch Bonnet pepper whole and make sure it does not burst during cooking. I used whole Habanero pepper instead because there was no Scotch Bonnet available, and it was amazing. 

Jamaican curry powder: The person who introduced us to this recipe recommended this one from Amazon. I believe any type that says "Jamaican Curry" is fine. I watched lots of videos on YouTube, and a lot of people are recommending the Betapac brand. 

I recommend watching YouTube videos. 

This is a pretty good reference: https://www.chilipeppermadness.com/recipes/jamaican-curry-chicken/

And, these from YouTube:

https://www.youtube.com/watch?v=gq_8e3brwJA&t=584s

https://www.youtube.com/watch?v=2IdtMsQYdbo

This is an example of all-purpose seasoning. 

Knock off Varsity Chili Dog Sauce

 

Recipe Name: Knock off Varsity Chili Dog Sauce

Story: The Varsity in Atlanta is a historic restaurant. They have some of the best chili dogs, in my opinion. This is a knock off recipe that I have found and slightly modified. It is actually incredibly close to how I remember it.

Years you've been making it: Since 2022

Author / Creator: Original was from a post on the Green Egg Forum

Submitted by: Dustin

Ingredients: 

• 1 pound ground chuck
• 1 3/4 cups water
• 2-3 tablespoons chili powder (depending on how fresh your chili powder is)
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper (or more if you want spicy)
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 2 teaspoons salt
• Couple dashes tabasco sauce
• 2 tbls white vinegar

Directions: 

1. Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. 
2. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it. You want it a little loose to pour over hot dogs, but not soup and not thick either.
3. Taste and season with more salt and vinegar.

Notes: 

This usually needs about 1 tsp more of salt and about 1 to 2 more tbls of white vinegar. But I find that it is best to wait towards the end and season to taste. This isn't supposed to be spicy, but you can add more cayenne if you want.

Do not brown the meat before adding. Yes, the process of adding the meat directly to the water and breaking it up with your hands sounds weird, but it works. This process gets the meat to be more of a uniformly small texture. I would suggest wearing disposable gloves.

Creamy Cheddar Potato Soup with Bacon

Recipe Name: Creamy Cheddar Potato Soup with Bacon

Story: This was a recipe that one of Suzy's neighbors gave her.

Author / Creator: Suzy's neighbor

Submitted by: Suzy / Mom

Ingredients: 

• 1 bunch of scallions
• 1-12 oz. bacon roughly chopped
• 3lb. russet potatoes peeled and cut into 1/4 inch, (7-8 cups)
• 2 C chopped yellow onion- about 1 large onion
• 3TBS. butter
• 3 small garlic cloves chopped
• 1tsp kosher salt
• 1/2 tsp black paper
• 6 cups chicken broth
• 8oz. 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 crisp 10-15min.
3. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 TBS 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.

Pickled Red Onions

 

Recipe Name: Pickled Red Onions

Story: This is very simple, but I have found that I really enjoy pickled red onions on all kinds of things from salad, to tacos, to topping some rice dishes. They are very versatile.

Years you've been making it: Since 2021

Author / Creator: Random Instagram then modified by me

Submitted by: Dustin

Ingredients: 

• 1 cup red wine vinegar
• 1/2 cup water
• 1 bay leave
• 1 tsp black peppercorns (whole)
• 2 tbls sugar
• 1 tsp salt
• 2 garlic cloves, smashed
• 1 small to medium red onion, thinly sliced

Directions: 

1. Thinly slice red onion and pack into a pint size ball jar. Not jam packed, but very full.
2. Add all other ingredients to a small pot and bring to a boil.
3. Simmer for 2 mins, take off heat, and pour over onions in the ball jar until all the way full, making sure to add the bay leaves, peppercorns, and garlic to the jar.
4. Wipe the top of the ball jar so that it is clean, and then put the top on.
5. Let sit on the counter for a few hours to cool and then put in fridge.
6. These are best after a day in the fridge.

Notes: 

I sometimes like to make this sweeter, by using 3 or 4 tbls of sugar. Sweet tart onions are a nice contrast. This recipe can easily be doubled, and would fit a quart size ball jar. 

Red wine vinegar flavors vary significantly. So if you use a different kind from one batch to another, they could taste pretty different.

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).

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.

Smashed Potato Salad

Name:    Smashed Potato Salad

Story:     from a recipe "Smashed Potato Salad" aired on Cook's Country in 2017 and then I modified by me.

Years making it:  Began in 2021  

Author / Creator:  Chuck Whittier

Submitted by: Chuck Whittier 

Ingredients:   

• 5 cups of potatoes, not peeled, cut into 3/4" cubes
• 2 tablespoons white vinegar
• 1teaspoon freshly ground black pepper
• 3 heaping tablespoons of yellow mustard
• 1/2 teaspoon cayenne pepper
• 1 cup mayonnaise
• 1/2 cup coarsely diced Bread & Butter pickles
• 1/2 teaspoon celery seeds
• 2 large hard boiled eggs cut into 1/4" pieces.
• 1/2 cup green onions, Chopped into 1/4" pieces.
• 1/3 cup finely chopped red onion
• 1/4 cup water

Directions:  

1. In a small pot, 8 cups water and boil the potatoes until done. Just done. Drain the potatoes in a colander. Transfer 2 cups to a bowl. Add a tablespoon of vinegar to the potatoes and coarsely mash with a potato masher. Transfer remaining potatoes to baking sheet and sprinkle with remaining vinegar, lightly toss and spread out to cool. At least 15 minutes.  
2. In a bowl add the mayonnaise, mustard, cayenne, ground pepper, celery seeds and water and mix well.  Add this mixture to the smashed potatoes and mix well.  
3. Now you'll be adding some texture to the mix.  Spread the diced pickles, green onions, red onions, and chopped eggs onto the top of the mixture and stir in easily. Add in the cooled potatoes and stir in gently to retain the texture.  Cover with plastic wrap and place in the refrigerator for at least 2 hours.  Then you can transfer to a better sized container.
4. Serves  6 to 8.

Garlic Soup for the Soul

Recipe Name: Garlic Soup for the Soul

Story: I found this recipe earlier this year (2020) and it was good but not quite perfect.  When Vilma, Alexander, and myself traveled to Mom on labor day the first thing I tried was using Parmesan cheese that was not grated, grating it, and throwing a little of the rind in.  That made it almost perfect.  After I came home I substituted the 3 ½ cups of chicken stock for the homemade turkey stock that Dustin makes.  That was the kicker.  Between the difference in the roasted garlic, raw garlic, parmesan cheese that is not already grated, and a little bit of the rind it made for the perfect recipe.  Vidalia onions are the ones to use because it brings the onion flavor but at a muted level. Lastly, in my opinion, the 26 cloves that are unpeeled but need to be roasted, it is better to wrap them in tin foil with the olive oil and salt and place it on a baking dish.  Either way works but I think if the garlic cloves are wrapped rather than the whole dish the package retains the heat and does not have change to stick or burn.  Have fun! This is a great garlic soup recipe!

Years you've been making it: 2020

Submitted by: Brad

Ingredients: 

• 26 garlic cloves (unpeeled)
• 2 tablespoons olive oil
• 2 tablespoons (1/4 stick) butter
• 2 1/4 cups sliced onions
• 1 1/2 teaspoons chopped fresh thyme
• 18 garlic cloves, peeled
• 3 1/2 cups Dustin’s Turkey Stock. Dustin’s stock makes for a more rounded flavor (or chicken stock if you do not have it)
• 1/2 cup whipping cream
• 1/2 cup finely grated Parmesan cheese (always use block cheese and shred it; it is a better taste)
• 4 lemon wedges (organic whole foods or similar place if possible)

Directions: 

1. Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic (in my opinion cover each individually with oil and tinfoil) until golden brown and tender. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
2. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add Dustin’s Turkey Stock or chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
3. Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.