APPETIZER
Enjoy these wonderful recipes submitted by the dedicated staff members of The Post-Journal!
INGREDIENTS
HOT COWGIRL DIP
8 ounces Monterey Jack cheese, shredded (about 2 cups)
1 tablespoon cornstarch
1/2 cup (4 ounces) cream cheese, softened
1/4 cup chopped fresh cilantro, plus more for garnish (from 1 [2 3/4 ounce] bunch)
1 cup thinly sliced scallions, divided (from 6 medium [3 ounces total] scallions)
1 (15 ounce) can black beans, drained
1 (14.75 ounce) can fire-roasted corn, drained
1 (4 ounce) can chopped hot green chiles (such as Hatch)
1/3 cup thick and chunky salsa
1 tablespoon taco seasoning mix
1 tablespoon chopped pickled jalapeño slices, plus more whole slices for garnish
1/2 teaspoon kosher salt
Chopped tomatoes, pickled red onions, chopped avocado, chopped cooked bacon, thinly sliced fresh jalapeño chiles, for topping (optional)
Tortilla chips, for serving
INSTRUCTIONS
Preheat oven to 375°F. Toss Monterey Jack cheese with cornstarch in a large bowl; reserve 1 cup of cheese mixture in a small bowl. Add cream cheese, cilantro, and 3/4 cup of the scallions to cheese mixture in large bowl; stir until evenly combined.
Stir in black beans, corn, green chiles, salsa, taco seasoning, pickled jalapeños, and salt until combined.
Spread mixture evenly in an 8-inch cast-iron skillet; top with reserved cheese mixture.
Bake in preheated oven until cheese is melted and lightly golden in spots, about 20 minutes. Garnish with cilantro, pickled jalapeño slices, and remaining 1/4 cup scallions; top with tomatoes, pickled red onions, avocado, bacon, and fresh jalapenos, if using. Serve with tortilla chips.
MAIN DISH
CHICKEN CORDON BLEU CASSEROLE
INGREDIENTS
8 ounces egg noodles
1/2 cup butter
1/2 cup all-purpose flour
1 1/2 cups 1% milk
1/2 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons white wine
6 ounces shredded Swiss cheese
2 cups cubed cooked chicken
5 ounces diced ham
1 cup garlic butter croutons
1 tablespoon grated Parmesan cheese
1 tablespoon melted butter
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease a 9x13-inch casserole dish.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 5 to 8 minutes. Drain.
Meanwhile, make a roux: Melt butter in a saucepan over low heat. Stir in flour and cook, stirring constantly, until bubbly and light brown, about 5 minutes. Add milk, half-and-half, salt, and pepper. Bring to a simmer, stirring frequently, until mixture thickens.
Remove from heat; stir in wine, shredded Swiss cheese, cubed chicken, and ham and mix well.
Stir cooked noodles and chicken mixture together in a large bowl until well mixed. Pour into the prepared casserole dish.
Add croutons and Parmesan to the bowl of a food processor, and pulse until finely ground. Pour in melted butter and pulse a few times to mix. Top casserole with crouton mixture.
Bake in the preheated oven until hot, bubbly, and lightly browned on top, 30 to 40 minutes..
DESSERTS SIDE DISHES
SAUSAGE BALLS
INGREDIENTS
1 pound ground pork sausage, at room temperature
2 cups biscuit baking mix
12 ounces sharp Cheddar cheese, shredded
INSTRUCTIONS
Gather all ingredients. Preheat the oven to 350 degrees F
Combine room temperature sausage, biscuit mix, and shredded Cheddar together in a large bowl; mix with your hands until well combined. The mixture may seem dry at first, but keep mixing until it comes together evenly.
Roll mixture into about 30 walnut-sized balls; transfer to a baking sheet.
Bake in the preheated oven until golden brown and sausage is cooked through, 20 to 25 minutes.
INGREDIENTS
1 cup unsalted butter, softened
1 cup white sugar
½ cup packed brown sugar
1 large egg
2 tablespoons orange juice
1 teaspoon grated orange zest
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups chopped cranberries
½ cup chopped walnuts (Optional)
Glaze:
1 ½ cups confectioners’ sugar
CRANBERRY ORANGE COOKIES
3 tablespoons orange juice
½ teaspoon grated orange zest
INSTRUCTIONS
Gather all ingredients. Preheat the oven to 375 degrees F.
Make the cookies: Cream butter, white sugar, and brown sugar in a mixing bowl until smooth. Beat in egg until well blended. Mix in orange juice and zest.
Whisk together flour, baking soda, and salt in a separate bowl. Stir flour mixture into the butter mixture until combined. Mix in cranberries and walnuts until evenly distributed.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake in the preheated oven, switching racks halfway through, until edges are golden, 12 to 14 minutes. Transfer cookies to wire racks to cool completely.
Meanwhile, make the glaze: Mix together confectioners’ sugar, orange juice, and zest in a small bowl until smooth. Spread glaze over the tops of the cooled cookies; let stand until set.
SIDE DISHES
INGREDIENTS
JAZZY BAKED BEANS
1 cup chopped onion
8 ounces bulk ground pork
1/4 cup ketchup
2 (28-ounce) cans baked beans
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 tablespoon molasses
10 ounces thick cut bacon, cut into 1-inch pieces
INSTRUCTIONS
2 teaspoons cider vinegar
1 tablespoon Worcestershire sauce
Preheat the oven to 350 degrees F. Lightly grease a 9x13inch baking dish with cooking spray.
Cook bacon in a large skillet over medium heat until crisp, turning occasionally, about 10 minutes.
Remove bacon from pan, draining all but 2 tablespoon bacon fat from the skillet.
Add ground pork and onion to the skillet with the reserved bacon fat. Cook over medium heat until meat is browned and cooked through, stirring occasionally, 8 to 10 minutes.
Stir together baked beans, ketchup, brown sugar, mustard, molasses, Worcestershire sauce, and vinegar in a large bowl.
Add sausage mixture and 1/2 cup of the bacon to the bowl. Stir to combine.
Transfer to the prepared baking dish. Sprinkle with remaining bacon.
Bake until bubbling and top is caramelized, 55 to 60 minutes.
MAIN DISHES DESSERTS SOUPS
LEMON COOKIES
INGREDIENTS
1 and 3/4 cup all-purpose flour (spooned & leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter softened
3/4 cup (150 grams) granulated sugar
1 large egg at room temperature
Zest of one medium lemon
1 tablespoon (15 ml) fresh lemon juice
1 and 1/2 teaspoons lemon extract
Optional: 2-3 drops of yellow food coloring
INSTRUCTIONS
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and mix until fully combined. Mix in the lemon zest, lemon juice, lemon extract, and yellow food coloring until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
Add the dry ingredients and mix until just combined.
Cover tightly and transfer to the refrigerator to chill for at least 30 minutes.
Preheat the oven to 350°F.
Line two large baking sheets with parchment paper or silicone baking mats.
Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop balls of the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
Bake for 10 to 12 minutes, or until the tops of the cookie are set. Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
SHRIMP OREGANATA
INGREDIENTS
1 ¾ pounds colossal shrimp (about 12 shrimp)
¼ cup dry white wine (such as Pinot Grigio)
2 tablespoons extra virgin olive oil
2 teaspoons finely chopped oregano
2 tablespoons chopped fresh parsley, divided, plus more for garnish
2 tablespoons chopped garlic, divided
2 teaspoons lemon zest, divided
1 tablespoon freshly squeezed lemon juice
1/2 teaspoons crushed red pepper, divided
1/4 teaspoon kosher salt
1/4 cup panko bread crumbs
2 tablespoons freshly grated Parmesan cheese
3 tablespoons unsalted butter, melted, divided
1 lemon, cut into wedges for serving
INSTRUCTIONS
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray
Peel shrimp, remove tails.
Use a paring knife to cut lengthwise down vein side of shrimp, cutting almost but not all the way through the shrimp. Remove the vein and gently press shrimp apart to butterfly it.
Combine shrimp, wine, olive oil, oregano, 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper, and salt in a bowl; toss to coat shrimp evenly.
Let stand at room temperature for at least 10 minutes.
Meanwhile, combine panko, Parmesan cheese, 2 tablespoons melted butter, and remaining 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper in a small bowl; stir until well blended.
Remove shrimp from marinade and place, cut side up, about 2 inches apart on the prepared baking sheet. Top each shrimp with about 2 teaspoons panko mixture, pressing lightly to adhere.
Bake in the preheated oven until shrimp are cooked through, 8 to 10 minutes. Without opening oven, switch oven to broil. Broil until topping is golden brown and crispy, 1 to 2 minutes.
Transfer shrimp to a platter. Stir together lemon juice, remaining 1 tablespoon melted butter and any accumulated juices from the baking sheet in a small bowl; drizzle evenly over shrimp on platter and garnish with parsley. Serve hot with lemon wedges.
EASY CREAMY SOUP
INGREDIENTS
2 tablespoons butter
1/2 onion, chopped
2 stalks celery, chopped
salt and freshly ground black pepper to taste
2 cups diced Yukon Gold potatoes
1 can condensed cream of chicken soup
1 can Cheddar cheese soup
4 cups chicken broth
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups chopped rotisserie chicken, or more to taste
5 strips bacon, cooked and chopped
1/2 cup sour cream
1/2 cup shredded creamy mozzarella cheese
Garnish
1/4 cup shredded Cheddar cheese cooked and crumbled bacon scallions, sliced buttery round crackers, such as Ritz®, crushed
INSTRUCTIONS
Melt 2 tablespoons butter in a large pot over medium heat. Add onions and celery and cook until tender, 4 to 5 minutes. Season with salt and pepper.
Add potatoes, cream of chicken, Cheddar cheese soup, and broth to the pot and season with Cajun seasoning, garlic powder, and onion powder. Simmer for 5 minutes. Add chicken and bacon to the soup.
Reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes more. Stir in sour cream and creamy mozzarella; remove from heat.
Serve garnished with shredded Cheddar, bacon, scallions, and crushed Ritz crackers.
INGREDIENTS
POTATOES AU GRATIN
4 tablespoons softened butter divided
3 pounds (4 or 5 medium) russet potatoes peeled
1 cup heavy cream
1/2 cup shredded white cheddar cheese
6 tablespoons grated Parmesan divided
3 garlic cloves minced
salt and pepper to taste
INSTRUCTIONS
MAIN DISHES SIDE DISHES
CREAMY TUSCAN CHICKEN PASTA INGREDIENTS
Very thinly slice potatoes (using a mandolin, if you have one).
Preheat oven to 375˚F. Grease a baking dish with 2 tablespoons butter.
In a large mixing bowl, combine cream, shredded cheddar, 4 tablespoons Parmesan, and garlic.
3 tablespoons olive oil ½ cup dry white wine
4 skinless, boneless chicken thighs
¼ teaspoon ground black pepper
1 large onion, finely chopped
1 cup low-sodium chicken broth
1 ½ teaspoons Italian seasoning
4 cups fresh baby spinach
¾ teaspoon kosher salt 4 cloves garlic, minced
½ cup chopped, drained oil-packed sun-dried tomatoes
1 cup heavy cream
INSTRUCTIONS
Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
1 cup freshly grated aged Asiago cheese
Dot top with remaining 2 tablespoons butter.
Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used. Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper.
Cover baking dish with foil and bake for 35 to 40 minutes. Remove from oven, uncover potatoes, sprinkle top with remaining Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender. Transfer to a broiler and broil on high for 1 minute, until top has browned.
Remove from oven and cool for about 10 minutes. Serve.
***Ensure all the potatoes are evenly coated in cream so they cook evenly and don’t dry out.
MAIN DISHES
INGREDIENTS
16 oz Mushrooms, sliced
MUSHROOM GARLIC PASTA
1 tablespoon freshly squeezed lemon juice
1 (16 ounce) package mini farfalle pasta
1-2 Onions depending on size and preference
2 tbsp Fresh Thyme
Salt to taste
Black Pepper to taste
Olive Oil as needed
8 oz Soften Cream Cheese
1 Whole Garlic Bulb top cut off to expose cloves
16 oz Pasta such as Farfalle
8 oz Baby Spinach
Fresh Parmesan
INSTRUCTIONS
Preheat Oven to 350
Place the sliced mushrooms and onions in 13x9 pan.
Sprinkle with thyme, salt, and pepper.
The foil should be tightly wrapped around the baking dish to allow the dish to steam a little and for the potatoes to get tender before uncovering it.
Keeping the slices as uniform in thickness as possible will greatly help even cooking throughout the gratin. Using a mandoline will not only ensure even thickness, but will also reduce the prep time. If you don’t have a mandoline a very sharp knife is the next best thing we recommend.
Heat olive oil in a large skillet over medium-low heat. Season both sides of chicken thighs with salt and pepper, and place into hot skillet. Cook until golden, thighs are no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F Remove chicken thighs from pan; set aside. Reduce heat to low; add onion and garlic to skillet. Cook and stir until softened, about 5 minutes. Pour in white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until wine is almost evaporated, 3 to 5 minutes. Add in sundried tomatoes and cook for 1 minute. Stir in chicken broth and Italian seasoning. Bring to a simmer, and cook until mixture has slightly reduced, about 5 minutes. Add spinach to skillet and cook until wilted, 1 to 2 minutes. Reduce heat to low; stir in Asiago and heavy cream until well combined. Stir in lemon juice. Season to taste with salt and ground black pepper. Return chicken thighs to skillet; heat until warm, 5 to 7 minutes. Turn off heat; allow pan to sit off heat while cooking the pasta. Sauce will thicken as it cools. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in mini farfalle; return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; drain. Divide pasta between four bowls, and top each with chicken thighs and sauce to serve.
Drizzle with olive oil and toss to coat evenly.
Dot the cream cheese around the mushrooms and onions.
Cover with aluminum foil.
Place the whole garlic bulb, cut side up, in the pan.
Drizzle the garlic with a bit of olive oil.
Bake for 30-40 minutes, until the garlic is soft and the mushrooms and onions are tender.
While the mushrooms, onions, and garlic are baking, cook the pasta according to the package instructions. Ensure it’s ready when the mushrooms and onions are done.
After baking, squeeze the roasted garlic cloves into a bowl and mash them.
Add the garlic, baby spinach, and cooked pasta to the pan with mushrooms and onions.
Toss everything well to combine. Sprinkle with fresh parmesan. You can add chicken or steak to this or serve as a side dish.
INGREDIENTS
1 lb. ground chuck
MAIN DISHES MAIN DISHES
DESSERTS
SALISBURY STEAK
1 egg, lightly beaten
OLD BAY SHRIMP TACOS
BANANA SPLIT CAKE
INGREDIENTS
2 tablespoons grated Parmigiano Reggiano
2 tablespoons breadcrumbs
INGREDIENTS
1 package of tortillas
1 teaspoon garlic, crushed to a paste
1/2 stick salted butter
2 cups graham cracker crumbs
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/2 cup of mayonnaise
1/2 lemon
1 dozen cremini mushrooms, stemmed and quartered 1/2 white onion, halved and thinly sliced
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire
6 tablespoons and 1 stick margarine or butter softened (I use butter)
2 tablespoon sriracha sauce
1 package of cheddar cheese
1 package of cole slaw (homemade or store bought)
2 cups confectioners’ sugar
2 egg whites
2 tablespoons half-and-half
INSTRUCTIONS
1 cup fresh cilantro, chopped
4 bananas sliced
2 tablespoons fresh flat leaf parsley leaves
2 tablespoons old bay seasoning
1 large can crushed pineapple, drained
Mix together the ground beef, egg, breadcrumbs, garlic, salt and pepper in a medium bowl until combined. Shape the ground beef with your hands into 4 oblong patties. Season the patties with salt and pepper.
INSTRUCTIONS
1 large carton cool whip
1 cup chopped pecans
Heat a large cast iron pan over high heat. Add the oil and let heat until it begins to shimmer. Sauté until the patties are golden brown and crusty on both sides and cooked to medium to medium rare doneness, about 6 to 8 minutes total.
Thaw the shrimp as directed on the package. In a bowl, mix the sriracha and mayonnaise. Add a handful of the chopped cilantro, continue to mix.
Squeeze the lemon juice into the sauce, about a tablespoon worth.
INSTRUCTIONS
Remove the meat from the pan and transfer to a plate. Reduce the heat to medium and add the sliced mushrooms and onions to the pan and stir occasionally until soft, about 4 to 5 minutes. Stir in the tomato paste, Worcestershire sauce and beef broth. Simmer for about 3 minutes until the broth is reduced to a sauce consistency. Stir in the half-and-half.
Add the patties and any juices from the plate back to the pan and warm for one minute. Spoon the sauce over the patties. Transfer the patties to a large plate and spoon the sauce over the steak. Garnish with parsley and serve immediately.
Heat a skillet over medium heat, adding a half stick of butter. Pat dry the shrimp once thawed, remove the tails if they have them, and put them into a mixing bowl. Add the old bay seasoning, Mix until the shrimp is fully coated. Once the butter is melted on the skillet, add the shrimp to the pan. Turn the shrimp after a couple of minutes and cook until the shrimp are a light pink color.
Remove the shrimp from the heat. Warm your tortillas as desired and assemble the tacos: add the shredded cheese, shrimp, cole slaw, sauce and cilantro to your preference.
Combine cracker crumbs with 6 tablespoons margarine or butter. Press into 9 x 13 inch pan. Combine sugar, egg whites and 1 stick margarine or butter; beat 10 minutes. Pour over cracker crumbs. Top with remaining ingredients, layered in order given. Chill for 2 to 3 hours. Cut into squares. Serve with chocolate syrup drizzled over top if desired. (I like to put fresh sliced strawberries or maraschino cherries on top then the chocolate syrup).
DESSERTS MAIN DISHES
BAKED COTTAGE CHEESE EGGS
INGREDIENTS
1 tablespoon butter, melted
12 eggs, beaten
1 lb (16 ounces) shredded Pepperjack cheese, (other types of shredded cheese can be used like cheddar cheese)
1 (16 ounce) container cottage cheese
1/2 cup all-purpose flour
1 teaspoon salt
INSTRUCTIONS
Preheat oven to 350 degrees and brush a 9x13 baking pan with the melted butter.
Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until eggs are completely set about 50-60 minutes. Start checking it around 45 minutes. This recipe can be halved in a 8x8 or 9x9 baking dish. Baking time will be less, around 30-40 minutes.
TIRAMISU
INGREDIENTS
6 large egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese, at room temperature
¼ cup strong brewed coffee, at room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
INSTRUCTIONS
Whisk egg yolks and sugar together in a medium saucepan until well blended.
Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil gently for 1 minute, then remove from the heat and allow to cool slightly.
Cover tightly and chill in the refrigerator for 1 hour.
Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.
Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.
Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture.
Arrange 1/2 of the soaked ladyfingers in the bottom of a 7x11-inch dish.
Spread 1/2 of the mascarpone mixture over the ladyfingers, then spread 1/2 of the whipped cream over top.
Repeat layers once more.
Sprinkle cocoa powder over top.
Cover and refrigerate until set, 4-6 hours…24 if you have longer so the flavors meld!
SOUPS
SAUSAGE TORTELLINI SOUP
INGREDIENTS
1 pound ground Italian sausage, hot or mild
1 small yellow onion, diced
3 cloves garlic, minced
3 Tablespoons flour
1 teaspoon dried basil
½ teaspoon oregano
1 pinch cayenne, optional
1 teaspoon hot sauce
½ teaspoon mustard powder
¼ teaspoon pepper
1 pinch red pepper flakes
1 cup heavy cream
5 cups chicken broth
2 cups baby spinach, chopped
2 cups tortellini, just under 10 oz. (refrigerated or frozen)
Salt/ to taste
INSTRUCTIONS
Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
Add the flour and cook for 1-2 minutes to remove the raw flour taste.
Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the heavy cream. Bring to a boil, reduce to a simmer. Add the spinach and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the spinach during the last 5 minutes.)
Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
Transfer to serving bowls and serve! (This is great with Garlic Bread with Cheese!)
MAIN DISHES MAIN DISHES
SIZZLING CHINESE PEPPER STEAK WITH ONIONS
INGREDIENTS
1 lb flank steak or sirloin, thinly sliced
2 tablespoons cornstarch
2 tablespoons soy sauce (for marinade)
2 tablespoons sesame oil, divided
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 teaspoon ginger, minced
For the Sauce:
¼ cup soy sauce
1 tablespoon oyster sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
¼ cup water
Optional Garnish:
1 teaspoon sesame seeds
2 tablespoons green onions, chopped
INSTRUCTIONS
In a bowl, combine the sliced steak with cornstarch and soy sauce. Let it marinate for 15 minutes.
In a small bowl, whisk together all the sauce ingredients until well combined. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned, about 3 to 4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the sliced onion, red bell pepper, green bell pepper, garlic, and ginger. Stir-fry until the vegetables are tender-crisp, about 4 to 5 minutes.
Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce and stir to combine. Cook for an additional 2 to 3 minutes, allowing the sauce to thicken slightly.
Remove from heat and garnish with sesame seeds and chopped green onions if desired.
CHEESEBURGER CASSEROLE RECIPE
INGREDIENTS
8 ounces sharp cheddar cheese, preferably yellow, shredded
1/2 medium yellow onion
1 tablespoon olive oil
1 pound lean ground beef
1 clove minced garlic
2 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper
2 tbsp double concentrated tomato paste (from a tube)
1 tablespoon Worcestershire sauce
1 (32-ounce) carton beef broth (4 cups), divided
1 (14.5-ounce) can regular or petite diced tomatoes
12 ounces dried elbow macaroni (2 1/2 to 3 cups)
1 tablespoon finely chopped fresh parsley leaves, or 1 thinly sliced medium scallion (optional)
INSTRUCTIONS
Dice 1/2 medium yellow onion (3/4 to 1 cup). Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups). Heat 1 tablespoon olive oil in a Dutch oven or large high-sided skillet (broiler-safe if you plan to broil at the end) over medium-high heat until shimmering. Add the onion and 1 pound lean ground beef. Break up the beef into small pieces with a wooden spoon. Season with 1 1/2 teaspoons granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until the beef is cooked through and the onion is tender, 6 to 7 minutes. Add 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Stir to combine and cook until the tomato paste is darkened in color, about 1 minute. Add 3 1/4 cups of the beef broth, 1 (14.5-ounce) can diced tomatoes and their juices, remaining 1 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Stir to combine and bring to a boil. Add 12 ounces dried elbow macaroni and cook over medium heat, stirring occasionally, until the pasta is tender, about 10 minutes. If the pasta absorbs all the liquid before it is tender, add some of the remaining beef broth a few tablespoons at a time as needed. Remove the pot from the heat. Add 1 1/2 cups of the cheese and stir to combine. Taste and season with more kosher salt and black pepper as needed. Sprinkle with the remaining 1/2 cup cheese. Cover and let sit until the cheese on top is melted, about 3 minutes, or for a browned top, broil uncovered until the cheese on top is melted and browned, 2 to 3 minutes.
SIDE DISHES
OLD-FASHIONED MACARONI SALAD
INGREDIENTS
4 eggs
1 pound large elbow macaroni
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 tablespoons fresh lemon juice
Dressing:
2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 tablespoons sweet pickled relish
Kosher salt and pepper
INSTRUCTIONS
To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.
In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.
MAIN DISHES
SHEET PAN SAUSAGE, CHICKEN & PEPPERS
INGREDIENTS
1 small red onion, sliced
½ yellow onion, sliced
4 large links hot Italian sausage
2 tablespoons olive oil, divided
6 bone-in, skin on chicken thighs
½ pound assorted sweet peppers, seeded
4 large Yukon Gold potatoes, quartered
2 teaspoons dried Italian herbs
1 teaspoons garlic powder
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper to taste
1 tablespoon Chopped fresh Italian parsley
INSTRUCTIONS
Preheat oven to 450 degrees F. Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly. When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board. Cut two slashes down to the bone on the skin side of each chicken thigh. Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices. Season with garlic powder, kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top. Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.
DESSERTS
SWEET POTATO PUMPKIN PIE
INGREDIENTS
1 15 oz canned pumpkin purée or about 2 cups fresh roasted mashed pumpkin
2 cups fresh roasted or boiled, peeled and mashed sweet potatoes
3/4 Cup real maple syrup
1/2 tsp. salt
2 tsp. cinnamon
2 Tablespoons pumpkin pie spice
4 large eggs
2 12 oz. cans sweet condensed milk
Whip Cream 1pt. Heavy cream
3 tbs real maple syrup. Whip together till fluffy
INSTRUCTIONS
Prepare the pumpkin and sweet potatoes ahead of time as necessary.
Prepare two single crust unbaked pie shells. Either VERY full nine inch pies or 10 inch pies.
Pre heat oven to 425 degrees
Spices together in a small bowl and set aside. Beat eggs in a large bowl with electric mixer. Add in sweet potato and pumpkin and spice mixture, beating after each addition.
Continue beating while gradually adding the condensed milk.
Pour into the pie shells.
Bake for 15 minutes at 425 degrees.
Reduce heat to 350 degrees F and bake for 40 to 50 minutes or until a knife or toothpick in the center comes out clean.
DESSERTS
TEXAS SHEET CAKE COOKIES
INGREDIENTS
¾ cup (6 ounces) unsalted butter, divided
1 (15.25-ounce) package chocolate cake mix
2 large eggs ½ teaspoon ground cinnamon
3 tablespoons unsweetened cocoa
½ teaspoon vanilla extract
⅛ teaspoon kosher salt, plus more for sprinkling
3 tablespoons whole milk
1 ½ cups powdered sugar, sifted
1 (6.2-ounce) package chocolate-covered caramel and pecan candies (such as Turtles), coarsely chopped ½ cup coarsely chopped pecans, toasted
INSTRUCTIONS
Preheat oven to 375°F with racks in upper and lower thirds of oven. Line 2 rimmed baking sheets with parchment paper, and set aside. Place 6 tablespoons of the butter in a large microwave-safe bowl; microwave on HIGH until melted, 30 to 45 seconds. Add cake mix, eggs, and cinnamon; stir with a spoon until mixture forms a dough. Cover bowl with plastic wrap, and refrigerate 30 minutes. Scoop slightly rounded tablespoonfuls of dough, and roll into balls; place 2 inches apart on prepared baking sheets. Press to flatten slightly. Bake in preheated oven until set, 10 to 11 minutes, rotating baking sheets halfway through. Cool on baking sheets 10 minutes; remove to wire racks to cool completely, about 30 minutes. Melt remaining 6 tablespoons butter in a medium saucepan over medium-low. Stir in cocoa powder, vanilla, and salt until smooth. Slowly whisk in milk, and cook over medium-low, stirring constantly, until smooth, about 1 minute. Remove from heat; gradually stir in powdered sugar, stirring until completely smooth and incorporated. Once cookies have cooled completely, line a work surface with wax paper. Using 1 or 2 forks, dip each cookie, one at at time, into warm frosting, completely coating top and sides of cookies and allowing excess to drip off sides; place cookies on wax paper. While frosting is still wet, sprinkle with chopped candies, pecans, and a pinch of salt. Let cookies stand until frosting is just set before serving, about 45 minutes. (Let stand until frosting is completely set before storing, about 2 hours.)
Store in airtight containers for up to 3 days.
MAIN DISHES DESSERTS
PINEAPPLE CHEESECAKE
INGREDIENTS
2 cups all-purpose flour
½ cup confectioners’ sugar
½ cup sliced almonds
⅔ cup butter
2 (8 ounce) packages cream cheese, room temperature
½ cup white sugar
2 eggs
⅔ cup unsweetened pineapple juice
¼ cup all-purpose flour
¼ cup white sugar
1 (20 ounce) can crushed pineapple, drained with juice reserved
½ cup heavy cream, whipped
INSTRUCTIONS
Preheat oven to 350 degrees F. In a medium bowl, combine 2 cups flour, confectioners’ sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on. While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.
Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.
MAKE A MEAN MEATLOAF
INGREDIENTS
1 ½ pounds lean ground beef
½ cup crushed buttery round crackers
¾ cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
¼ cup ketchup
2 tablespoons steak sauce
INSTRUCTIONS
Preheat oven to 350 degrees F
Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined.
Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water.
Press into a 9x5 inch loaf pan.
Bake in preheated oven until the meatloaf reaches 160 degrees F and is no longer pink in the center, 45 to 60 minutes.
BEVERAGES
BLUEBERRY SMOOTHIE
INGREDIENTS
1/2 cup frozen blueberries
1/2 medium banana, cut into slices and frozen (about 1/3 cup sliced or 50 g)
1/4 cup plain nonfat Greek yogurt
2 tablespoons old fashioned rolled oats
1/2 tablespoon almond butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup unsweetened vanilla almond milk
Optional: 1/2 scoop unflavored or vanilla protein pow-
der if using vanilla, reduce amount of vanilla extract to 1/4 teaspoon
Optional: 1-2 teaspoons pure maple syrup
INSTRUCTIONS
Place the blueberries, bananas, Greek yogurt, oats, almond butter, vanilla, cinnamon, almond milk, and protein powder (if using) in your blender and puree until smooth.
If the smoothie seems too thick, add more almond milk
1 tablespoon at a time, until you reach your desired consistency. Taste and add maple syrup for sweetness as desired. Enjoy immediately.
MAIN DISHES
UNBELIEVABLE CHICKEN
INGREDIENTS
¼ cup cider vinegar
3 tablespoons prepared coarse-ground mustard or to taste
3 cloves garlic, peeled and minced
1 lime, juiced
½ lemon, juiced
½ cup brown sugar or to taste
1
½ teaspoons salt or to taste ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves
INSTRUCTIONS
Mix cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper together in a large glass or ceramic bowl. Whisk in olive oil. Add chicken and toss evenly to coat. Cover, and marinate in the refrigerator for 8 hours to overnight.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Place chicken on the preheated grill, and cook 6 to 8 minutes per side, until juices run clear. Discard any remaining marinade.
SALADS
SUGAR SNAP PEA SALAD WITH LEMON AND DILL
INGREDIENTS
8 ounces sugar snap peas
2 tablespoons sunflower seeds
1 lemon, halved
1 tablespoon crumbled feta cheese
1 tablespoon olive oil
1 tablespoon chopped fresh dill
⅛ teaspoon salt
⅛ teaspoon ground black pepper
lemon slices and additional crumbled feta, for garnish
INSTRUCTIONS
Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of
half the lemon, feta cheese, olive oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta. Serve chilled.
DESSERTS
FRIED APPLE CRISP
INGREDIENTS
4 large honey crisp apples ½ teaspoon of cinnamon
2 tablespoons of brown sugar 1 teaspoon of vanilla
6 pats of butter 1 cup of water
Crisp Topping
2 cups of oat granola (low sugar or honey-based)
1 cup of chopped pecans ½ teaspoon of cinnamon
2 tablespoons of brown sugar 1 tablespoon of flour
½ stick of softened butter
INSTRUCTIONS
Fried Apples - Slice your unpeeled honey crisp apples and place the slices in your cast iron skillet.
Sprinkle your cinnamon, brown sugar and vanilla onto the apple slices and mix it together.
Add 6 pats (small slices) of butter and fry the apples over medium heat for 15 minutes or until the contents become soft. Make sure to stir the apples while frying.
Once done frying, pour your cup of water into the skillet and mix it with the apple slices.
Let the apples simmer while you make your crisp topping. Make sure you keep tabs on your skillet to avoid burning your apple slices.
Crisp Topping - Preheat your oven to 350 degrees Fahrenheit.
Get a large mixing bowl and pour in your granola, chopped pecans, cinnamon, brown sugar and flour.
Add your softened butter and mix the contents together until its texture becomes “crumbly.”
Sprinkle your crisp topping over the apple slices while it’s still in the skillet.
Bake the dish for 15 minutes or until it becomes golden brown in color.
Serve with ice cream if desired.
MAIN DISHES MAIN DISHES
CREAMY CHICKEN BACON STROGANOFF
INGREDIENTS
SOUPS
1.5 lbs boneless, skinless chicken thighs, cut into chunks
6 slices thick-cut bacon, chopped
1 medium onion, diced
3 cloves garlic, minced
8 ounces white mushrooms
1 cup chicken broth
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
8 oz cream cheese, cubed
1 cup sour cream
2 cups baby spinach
INGREDIENTS
cooking spray
SAUSAGE BAKE
1 pound bulk pork sausage
1 sm onion chopped
8 ounces cream cheese, softened
6 Eggs
2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thickening)
INSTRUCTIONS
2 (8 ounce) cans refrigerated crescent rolls
2 cups cheddar cheese
Salt and Pepper to taste
In a skillet, cook chopped bacon until crispy. Remove and set aside.
Add chicken, onion, mushrooms and garlic to the skillet, sauté for 15 minutes until onion is translucent and chicken is cooked.
CROCKPOT FRENCH ONION SOUP
INGREDIENTS
2 teaspoons brown sugar 6 cups beef stock
5 fresh thyme sprigs 3 bay leaves
3 pounds sweet onions, thinly sliced
4 tablespoons unsalted butter, melted
2 teaspoons sherry vinegar
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
1 (12-ounce) French baguette, sliced
2 cups Gruyère cheese, shredded
Stir in chicken broth, Dijon mustard, smoked paprika, salt, and pepper.
Bring to boil and cover and simmer for 10 minutes. Add cream cheese and sour cream. Stir well until melted and creamy.
If needed, mix cornstarch with water and stir in to thicken. Cook uncovered until the sauce reaches desired consistency. Stir in baby spinach.
Serve over noodles.
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease the bottom of a 9x11-inch baking dish with cooking spray. Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Place sausage and onion in bowl and stir in cream cheese until blended.
In same skillet scramble eggs. Salt and pepper to taste. Roll crescent roll dough from 1 can into the bottom of the prepared baking dish without separating. Bake in the preheated oven for 5 minutes.
Spread sausage mixture over baked crescent rolls, layer scrambled eggs over sausage mixture then sprinkle cheddar cheese over eggs; top with crescent roll dough from remaining can.
Continue baking until the top layer is golden brown, about 10-15 minutes.
INSTRUCTIONS
Add the thinly sliced onions to a 6-qt slow cooker. Stir in butter, brown sugar, 1 teaspoon salt, sherry vinegar and Worcestershire sauce. Cover and cook on high heat for 8-9 hours or on low for about 12-14; or until onions are caramelized and browned. Make sure to stir halfway, as needed, to prevent burning. Stir in beef stock, season with salt and pepper, to taste and add thyme sprigs and bay leaves. Cover and cook on high heat for 2-3 hours or on low for 4-5 hours. When ready discard thyme and bay leaves. Preheat oven to broil.
Place baguette slices onto a baking sheet and broil until golden brown on both sides, about 1-2 minutes per side. Divide soup into ovenproof bowls, place the bowls on a baking sheet. Top with toasted baguette slices, about two slices per bowl, the bread should cover the soup; top with lots of shredded cheese. Place into the oven and broil until the cheese is bubbly and golden brown, about 2 minutes. Serve immediately.
MAIN DISHES
STEAKHOUSE PARMESAN
INGREDIENTS
CRUSTED CHICKEN
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup ranch dressing
1/2 cup shredded provolone cheese
1/2 cup shredded Parmesan cheese
1/2 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons mayonnaise
INSTRUCTIONS
Preheat oven to 400°F (200°C). Grease or line a baking sheet with parchment paper.
Season chicken breasts with salt, pepper, garlic powder, and paprika on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for about 2–3 minutes per side until golden. Remove chicken from skillet and place onto prepared baking sheet.
In a small bowl, mix mayonnaise and ranch dressing together.
Spread a spoonful of the mayo-ranch mixture over each chicken breast.
In another bowl, combine provolone cheese, Parmesan cheese, panko breadcrumbs, and melted butter. Press the cheesy breadcrumb mixture onto the top of each chicken breast, forming a thick crust.
Bake for 15–20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the topping is golden and bubbly.
Let rest for 5 minutes before serving.
DESSERTS
CHOCOLATE MUG CAKE
INGREDIENTS
2 tablespoons white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon kosher salt a good pinch
3 tablespoons milk any kind you like
2 tablespoons nonfat plain Greek yogurt
1 1/2 tablespoons pure maple syrup
1 tablespoon peanut butter
2 tablespoons dark or semisweet chocolate chips
INSTRUCTIONS
In the bottom of a 12-ounce microwave-safe mug, stir together the flour, cocoa powder, baking powder, and salt. Add the milk, Greek yogurt, maple syrup, and peanut butter. With a fork, stir until smoothly combined. Stir in the chocolate chips.
Place the mug on a paper towel in the microwave to catch any drips. Microwave on HIGH for 90 seconds, just until a toothpick inserted near the edge comes out with a few moist crumbs clinging to it. The center will be batter-like and molten. Do not over microwave or the cake will be dry. It may take a little experimenting, depending upon the power of your microwave and width of your mug. Wider mugs will cook more quickly, while taller, narrower mugs may need a little more time.
Let cool at least 3 full minutes (the cake will continue to cook a bit as it cools, and the cake will be very hot). Add any desired toppings. DEVOUR.
BEVERAGES
CHRISTMAS PUNCH
INGREDIENTS
1 large bag of ice
5 cups 100% cranberry juice (NOT cranberry juice cocktail)
2 bottles sparkling white grape juice
2 cups apple cider
1 1/2 cups diet ginger ale (12 ounces)
2 oranges thinly sliced into rounds
1 cup fresh cranberries
INSTRUCTIONS
Make sure all of the ingredients are well chilled. Fill a large punch bowl with ice. Top with the cranberry juice, sparkling wine, apple cider, and ginger ale.
Stir gently to combine. Top with the orange slices and fresh cranberries. Enjoy!
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