Biscuits and Gravy

 Ingredients

1 (1-lb.) pkg. ground pork or turkey sausage (casings removed)

1 small onion chopped

5 Tbsps butter, divided

1/3 cup flour

3 cups milk

6 ounces pepper Jack cheese, shredded

3/4 teaspoon salt

1/2 teaspoon pepper

25-oz. Southern-style biscuits (such as Pillsbury Grands)

2 tablespoons minced chives

Directions

Preheat oven to 350°F.

Fry & breakup sausage and onion in a large skillet

Move mixture to a separate bowl

Reduce heat to low, then add & melt butter

Whisk in flour until smooth then whisk in milk

Increase heat and cook until thickened and bubbly

Whisk in shredded cheese and cook until cheese is melted

Stir in sausage then transfer to lightly greased 13 x 9 pan

Arrange biscuits on top

Bake 35 minutes.

Melt 1 tablespoon butter, brush over biscuits

then sprinkle with chives

***

Pork Roast, Vegetables and Gravy (Instant Pot)

Ingredients

• 2-4 lb Boneless Pork Butt Roast

• 1 tablespoon dijon mustard

• packet Italian dressing

• 2 tablespoon olive oil

• 2 cups chicken broth

• 3 garlic cloves peeled and crushed

• 1 bay leaf

• 1 tablespoon Worcestershire sauce

• 1 tsp rosemary

• 1 tsp thyme.

• 7 red potatoes quartered

• 1 yellow onion cut into ⅛ths

• 3-4 carrots cut into large chunks- about the size of the potato quarters

• 5 cremini mushrooms whole

• 3 celery ribs (individual stalks) cut into large chunks- about the size of the potato quarters

• 2 tablespoon butter

• ¼ cup all purpose flour

• reserved liquid from the bottom of the pot strained of solids

Instructions

• Trim the fat cap off the roast to about 1/8 inch thick

• Rub the roast with dijon mustard

• Sprinkle Italian dressing on all sides of the roast.

• Brown all sides of the roast on Saute mode

• Remove roast and set aside

• Saute Garlic & Onions

• Keeping on saute mode pour 2 cups chicken broth into the pot and scrape stir brown bits at the bottom

• Add in bay leaf, rosemary, thyme, and Worcestershire

• Place trivet in pot and place pork on trivet.

• Set to meat/stew mode for 15 minutes per pound.

• Natural pressure release for 15 mins

• Remove roast and add veggies

• cook on manual mode for 5 minutes

• quick release and remove veggies

• pour liquid in separate bowl

• On saute mode melt 2 tablespoon butter

• Sprinkle ¼ cup flour into the melted butter and whisk together to make a roux.

• Whisk reserved liquid back into the roux and simmer for 5 minutes

***

Breakfast Stratta

Ingredients

French bread loaf, cubed (about 5 cups)

1/2 bag spinach (2.5 oz)

2 cups (8 oz.) shredded Swiss cheese

1/2 cup Parmesan cheese

1 Pkg Bacon sliced in 1/2 inch pieces

1 small onion chopped

5 cloves minced garlic

1 bell pepper sliced

3 tablespoons flour

2 cups chicken broth

1/2 cup dry white wine

8oz sour cream

8 eggs, lightly beaten

Chopped fresh chives

Directions

Place bread cubes & Spinach in a buttered 13x9 inch dish

Sprinkle top with cheeses

In medium sized pot, fry bacon, remove & sprinkle over cheeses

Lay bell pepper slices over bacon

Add onion & garlic to pot with bacon fat and sauté until tender

Whisk in flour until it becomes a smooth roux

Whisk in broth & wine

Bring mixture to a boil, reduce heat and simmer, stirring until thickened

Remove from heat and stir in sour cream

Gradually whisk about one-fourth of the sour cream mixture into beaten eggs, then mix the entire egg mixture back into remaining sour cream mixture

Pour mixture over top in baking dish

Cover with aluminum foil and chill overnight

Preheat oven to 350°

Bake covered for 30 minutes, remove foil, and bake uncovered for 15 minutes more

***

Swedish Meatball Pasta

INGREDIENTS

For the meatballs

½ cup breadcrumbs I used Panko

1 medium onion grated or minced

¼ cup milk

1 pound ground beef

1 egg

¼ teaspoon nutmeg

¼ teaspoon allspice

1 teaspoon salt or to taste

½ teaspoon pepper or to taste

For the pasta

2 tablespoon olive oil

4 cups chicken broth low sodium

1 cup heavy cream

1 tablespoon Worcestershire sauce

2 teaspoon dijon mustard

½ teaspoon salt

¼ teaspoon pepper

3 cups pasta dry (about 8 oz)

½ cup parmesan cheese

2 tablespoon parsley freshly chopped

INSTRUCTIONS

Mix all meatball ingredients in a bowl

Form 2 Tbsp size meatballs with your hands

In a large pan, sear the meatballs in oil

Mix the chicken broth, cream, Worcestershire, mustard, salt, and pepper in a bowl

Pour over meatballs in the pan, bring to a boil, mix in pasta, sprinkle top with parmesan, then reduce heat

Let simmer for 12 minutes or so (or according to pasta instructions if longer)

***

Chicken & Rice Soup

Ingredients

3 tablespoons unsalted butter

2 large leeks, thinly sliced (white and light green parts only; 4 cups)

2 medium carrots, thinly sliced (1 cup)

2 celery stalks, finely chopped (1⁄2 cup)

2 large garlic cloves, minced (1 Tbsp.)

1/4 cup all-purpose flour

8 cups lower-sodium chicken broth

3 cups shredded rotisserie chicken (from 1 whole chicken)

1 tablespoon chopped fresh thyme, plus more for garnish

1 bunch Kale chopped

2 cups cooked white rice (1 cup uncooked)

1/2 cup heavy cream

4 Tbsp Butter

Directions

Melt butter in a large Dutch oven over medium.

Add leeks, carrots, celery, and garlic.

Cook, stirring often, until softened, about 5 minutes.

Add flour; cook, stirring constantly, 1 minute.

Add broth, chicken, kale and thyme. Bring to a boil over medium-high.

Reduce heat to medium-low, and simmer 10 minutes.

Remove from heat; stir in cooked rice, cream, and butter

***

Pumpkin Pie

Pumpkin Puree Prep

Cut pumpkin(s) in quarters and scoop out seeds and pulp

Place pumpkin pieces on a baking sheet and roast at 350 for 45 minutes

Peel skin then puree a few chunks at a time (can add a few Tbsp of water if needed)

Crust Ingredients

2 and 1/2 cups flour

1 teaspoon salt

6 Tablespoons butter, chilled and cubed

3/4 cup (148g) vegetable shortening, chilled

1/2 cup ice water

Crust Prep

Mix the flour and salt together in a large bowl

Cut in the butter and shortening until it resembles coarse meal

Mix in 1 Tablespoon water at a time using floured hands

Fold dough into itself until the flour is fully incorporated into the fats.

Form into a ball and flatten into a 1 inch thick disc

Wrap in plastic wrap and refrigerate for at least 1 hour

Unwrap and place dough on a well-floured surface.

Roll out to a ¼ inch thickness (the thickness of an average pie crust).

Fold the dough in half, then in half again, then in half one last time

Re-wrap dough and refrigerate for at least another hour

Pie Ingredients

2 cups pumpkin puree

4 eggs

1 1/2 cups brown sugar

1 Tablespoon cornstarch

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon fresh ground black pepper

1 cup heavy cream

1 cup sour cream

1/4 cup milk

Pie Directions

Mix pumpkin, eggs, and brown sugar until combined

Stir in cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, milk and sour cream until combined

On a lightly floured work surface, roll the dough out into a 12-inch circle and place into a 9-inch pie dish, and crimp/flute the edges

Preheat oven to 375°

Bake crust for 10 minutes.

Pour in pumpkin pie filling

Bake 25 minutes then cover the edges with aluminum foil

Bake for another 40 minutes (center a little jiggly is ok)

***

Sticky Pecan Pigs in a Blanket

 

Ingredients:

• 1 (8-count) tube refrigerated crescent rolls
• 1 (4-count) tube refrigerated crescent rolls
• 1 (14-oz) package Lit'l Smokies
• ½ cup butter
• 6 Tbsp brown sugar
• 6 Tbsp honey
• ½ tsp cinnamon
• 1 cup chopped pecans

Instructions:

• Preheat oven to 375ºF. Lightly spray a 9×13-inch baking pan with cooking spray.
• Unroll both cans of crescent rolls; separate into 12 triangles. Cut each triangle lengthwise into 3 narrow triangles.
• Place sausage on the wide side of each triangle. Roll up and place in prepared dish.
• Bake the rolls for 10 minutes.
• In a small saucepan combine butter, brown sugar, honey, and cinnamon. Cook until the butter has melted and the sugar has dissolved. Stir in chopped pecans and pour over pigs in a blanket.
• Bake an additional 10 to 15 minutes, until golden brown.

***

Petite Meatloafs

Ingredients

1 lb Ground something (beef, turkey, etc.)

1/3 cup Oatmeal

6 Tbsp Ketchup

1/4 cup chopped onions (or 1 tsp onion powder)

1 Egg

1 tsp Marjoram

3/4 tsp Salt

2 tsp Worcestershire

Directions

Combine Ground something, oatmeal, 3 Tbsps of the ketchup, onion, egg, marjoram & salt

Divide and shape into 4 petite loaves

Combine worcestershire and 3 Tbsps ketchup, and brush over loaves

Bake at 400 for 30 mins

***

Mexican Rice

Ingredients

• 2 cups long-grain rice

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon cumin

• 1 onion chopped

• 8oz tomato sauce

• 3.5 cups chicken broth (2 cups if in instant pot)

Heat oil in a large saucepan over medium heat and add rice, salt & cumin, stirring constantly, until puffed and golden

Stir in onions and cook until tender

Stir in tomato sauce, chicken broth

If in InstantPot, cook on "Rice" setting (release steam when done)

Otherwise, bring to a boil, stirring occasionally, then cover, reduce heat, and simmer for 15 minutes

***

Japanese Curry

Ingredients

• 4 tablespoons butter (half a cube)

• 3 tablespoons flour

• 1 tablespoon curry powder

• 1 tsp ginger

• 1 onion chopped

• 3 cloves garlic minced

• 4 oz mushrooms sliced

• 1 carrot sliced

• 1 celery stalk sliced

• 8 baby yukon gold potatoes quartered (or 1 large potato cut into 1" chunks)

• 3 cups broth

• 2 tablespoons soy sauce

• 1 teaspoon rice vinegar

• 1 teaspoon salt

• 1/4 tsp pepper

Instructions

1. Melt butter in small pot

2. Sprinkle in flour and cook while stirring for about 2 minutes

3. Remove pan from heat and stir in curry powder & ginger

4. In a bigger pot sauté onion, mushrooms & garlic

5. Add the carrots, celery, potato, and cook while stirring for a couple of minutes

6. Stir in broth, soy sauce, rice vinegar, salt, pepper, curry roux and bring to a boil

7. Reduce heat and simmer 20 minutes (stirring occasionally)

***

Tortellini Curry Lentil Soup

Ingredients

• 1 onion, diced

• 5 cloves garlic, minced

• 1 tbsp curry powder

• 1 tsp paprika

• 1 tsp turmeric

• 1 tsp chile flakes

• 28oz can whole tomatoes

• 1 cup lentils

• 48oz broth

• 8oz bag tortellini

• Bag of spinach

Instructions

Sauté onion then add in garlic for a minute

Stir in curry powder, paprika, turmeric, and chile flakes

Break up tomatoes with hands while adding to pot (add in liquid too)

Stir in lentils and broth, cover and cook 15 minutes

Stir in the tortellini & cook for 7 minutes

Stir in the spinach

***

Lemon Riccota Cake

Ingredients

1/2 cup Butter (softened)

1/2 cup Sugar  

1 Lemon, zested and juiced

1 cup Ricotta Cheese - at room temperature

3 Eggs - at room temperature

1 teasp. Vanilla Extract

1 1/3 cup Flour

1 1/2 teasp. Baking Powder

1/2 teasp. Baking Soda

pinch Salt

Instructions

Preheat your oven on 180'C / 350'F. Line the bottom of a 24cm / 9" Springform Pan with baking paper and lightly grease the edges.

In a large bowl (or the bowl of your mixer), cream together the Butter, Sugar and Lemon Zest for 3 to 5 minutes on medium-high speed (see note 1).

Mix in the Ricotta Cheese then the Eggs, one at the time. Add the Lemon Juice and Vanilla Extract and mix to combine (see note 2).

Sift in the Flour, Baking Powder, Baking Soda and Salt. Slowly mix and stop as soon as combined to avoid overworking the batter.

Transfer into the prepared Springform Pan. Use a spatula or the back of a spoon to spread and smooth out the batter if needed.

Bake for 35 to 40 minutes or until a skewer comes out clean. Leave to cool down completely before removing from the pan (see note 3).

***

Thumbprint Cookies

Ingredients 

• 1 c. butter softened
• 1/2 c. sugar
• 1 egg 
• 1 tsp. vanilla 
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 c. flour
• jam to fill thumbprints 

Directions 

• Preheat oven to 325º and line baking sheets with parchment
• In medium bowl cream butter and sugar
• Mix in egg, vanilla, baking powder, and salt
• Mix in flour 1/2 cup at a time
• Roll dough into 1” balls and place 2 inches apart on baking sheet
• Press a thumbprint into center of each ball, 1/2 deep, and fill with a little jam
• Bake 12 to 13 minutes (edges a little brown)

***

Arroz Con Pollo

 Ingredients

6 chicken thighs

1 onion, chopped

2 cloves garlic, minced

2 bell peppers, chopped

2 10oz cans can chopped tomatoes with peppers

8 oz can tomato paste

2 cups chicken broth

1 cup rice

salt & pepper

Directions

Season chicken with salt and pepper

Fry chicken in oil, turning until well browned, then remove

Add the onion and garlic to the pan and cook, stirring occasionally, until onion softens

Add the bell peppers and cook, stirring occasionally, until they soften

Add the tomatoes, tomato paste, broth, sprinkle salt & pepper, and bring to a boil

Lower heat and stir in the rice, add the chicken, and simmer for 30 minutes

***

Pie Crust

Ingredients

• 2 and 1/2 cups flour
• 1 tsp salt
• 1/2 cup (1 cube) butter chilled and cubed
• 3/4 cup vegetable shortening (crisco) chilled and cubed
• 1/2 cup ice water

Crust Prep

• Mix the flour and salt together in a large bowl
• Cut in the butter and shortening until it resembles coarse meal
• Roughly mix in 1 Tablespoon water at a time using a fork
  
• Separate pastry into 2 balls, create 2 disks, wrap in plastic wrap and refrigerate 1 hour
• Using floured rolling pin, roll one pastry round on lightly floured surface into a round 2 inches larger than upside-down 9-inch pie plate
• Roll pastry loosely around rolling pin and unroll and ease into pie plate
• Spoon desired filling into bottom crust. Trim overhanging edge of bottom to rim of plate
• Roll out other round, then roll loosely around rolling pin and place over filling
• Fold edge of top crust under bottom crust, pressing on rim to seal and flute edges
• Cut 4 slits in pastry so steam can escape
• Bake at 400° for at least 35 minutes (or what pie filling recipe instructs)

***

Fruit Filling

• 2 Tbsps lemon 🍋 juice
• 1/2 cup butter 🧈 
• 1/3 cup granulated sugar 
• 1/3 cup brown sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 6 cups fruit (blueberries, or... 8 peaches 🍑 or... 8 apples 🍎peeled & sliced)

• heat and stir all ingredients except fruit in small pot until bubbling
• stir in fruit until bubbling again

***

Pot Pie

Crust Ingredients

2 1/2 cups flour
1 teaspoon salt
1 cup butter (2 cubes) cut into 1/2-inch pieces

1/2 cup crisco shortening cut into 1/2-inch pieces 
8 tablespoons ice-cold water

Chicken Pot Pie Filling Ingredients

1/2 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups broth
1 cup milk 
2 to 3 cups cut-up cooked chicken or turkey
1 1/2 cups frozen vegetables
1 semi-cooked potato (cut into 1/2" cubes)

Beef Pot Pie Filling Ingredients

2 pounds stew meat 🥩(cut into 1-inch pieces)
1/3 cup flour
2 Tbsp butter 🧈 
1 onion 🧅 chopped
3 cloves garlic 🧄 minced
1/2 cup red wine 🍷 
1/4 cup soy sauce
1 Tbsp worcestershire sauce
4 cups broth
2 Tbsp tomato 🍅 paste
1 tsp rosemary
1 tsp thyme
2 bay leaves
1 tsp sugar
1/4 tsp pepper
3 large carrots 🥕 cut into 1-inch pieces
2 large celery ribs cut into 1-inch pieces
2 russet potatoes 🥔 cut into 1-inch pieces
8 oz mushrooms 🍄 sliced
1 cup frozen peas  
 

Instructions

Mix flour and salt in medium bowl. 
Cut in butter & shortning until mixture forms coarse pea sized crumbs  
Sprinkle with the water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl  
Separate pastry into 2 balls, flatten into 5 inch discs, and refrigerate for at least 1 hour  
(Meanwhile, cook chicken or beef pie fillings, see below)
Roll one pastry round on lightly floured surface into a round 2 inches larger than upside-down 9-inch pie plate
Roll pastry loosely around rolling pin and unroll and ease into pie plate  
Spoon filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate
Roll out other round, then roll loosely around rolling pin and place over filling 
Trim overhanging edge of top pastry 1 inch from rim of plate. 
Fold edge of top crust under bottom crust, pressing on rim to seal; flute edges
Cut slits in pastry so steam can escape
Bake at 400° for 35 minutes

Chicken Pot Pie Filling Instructions

Meanwhile, In 2-quart saucepan, melt butter over medium heat
Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly
Stir in broth and milk. Heat to boiling, stirring constantly
Stir in chicken, mixed vegetables, potatoes and remove from heat

Beef Pot Pie Filling Instructions 

Sprinkle the beef chunks with the salt and pepper, then coat with the flour 
Heat the oil and butter in large pot and brown stew meat on all sides. Transfer to a plate and set aside.
Add the onions & mushrooms with another tablespoon of butter and cook until soft 
Add the garlic and cook for another minute
Add the wine, bring it to a boil, scraping up the browned bits from the bottom of the pan
Return the beef, then add soy sauce, worcestershire sauce, broth, tomato paste and seasonings. 
Bring it to a boil, reduce the heat to low, cover and simmer for 30 minutes.
Add the vegetables, cover and cook for another 30 minutes

***

Teigan Chorizo Rice Stuffed Tomatoes

Ingredients

4 Large Beefsteak Tomatoes

1/2 lb Chorizo, casings removed

2 Tbsp olive oil

1 Tbsp flour

1 cup milk

1 cup shredded cheddar

1/2 cup Parmigiano-Reggiano cheese

1 tsp salt

1/4 tsp cayenne pepper

2 cups cooked rice

1 cup broccoli florets cut into little pieces 

1/2 cup bread crumbs (or panko)

Directions

Cut 1 inch off the top of each tomato and spoon out middle (resulting in tomato bowls)

Cook & break up chorizo in oil for about 7 mins

Transfer to bowl (including rendered fat)

In separate bowl, mix 1 Tbsp of rendered fat with bread crumbs for topping 

Return another 1 Tbsp of rendered fat to the pot

Add in flour and cook stirring for 3 mins

Add in milk and cook stirring for 3 more mins

Stir in cheddar, parm-reggiano, salt, cayenne pepper, until smooth

Stir in rice, broccoli, and chorizo

Spoon filling into each tomato bowl

Top each with bread crumb topping

Bake at 400 for 25 minutes

***

Teigan Baked Pasta

Ingredients:

1 cup olive oil

1 large eggplant, skinned and cut into 1 inch pieces

1 Tbsp salt

1 tsp pepper

1 tsp pepper flakes

1 box ziti or penne pasta cooked al dente

1 can 15oz tomato sauce

15oz ricotta cheese

16oz shredded mozzarella 

1 cup fresh basil coarsely chopped

1 tsp pepper

1 tsp pepper flakes

Directions:

Grease 9x13 baking pan

Heat olive oil, add eggplant 1 Tbsp salt, 1 tsp pepper and 1 tsp pepper flakes, cook for 20 minutes

Mix remaining ingredients with the eggplant and transfer to baking pan

Cover and bake at 350 for 1 hour

***

Mexican Rice Casserole

Ingredients:

1 onion chopped

5 cloves garlic minced

1 pound ground turkey

1 can black beans (including liquid)

1 can Ro-tel tomatoes

1 can corn (including liquid)

1 Jalapeño chopped 

1 package taco seasoning

1 can cream of chicken soup

2 cups cooked white rice

1 cup shredded cheddar  

Instructions:

Grease 9×13-inch pan  

In a large pot saute onion & garlic

Stir in and brown ground turkey 

Stir in beans, tomatoes, corn, jalapeño, taco seasoning, soup, 1/2 cup water and heat to boiling

Stir in cooked rice and cheese 

Spread in pan 

Bake @325º for 45 minutes

***

Broccoli Sausage Rice

Ingredients

1 tablespoon extra-virgin olive oil 

1/2 pound hot Italian chicken or turkey sausage, casings removed

1 small yellow onion, diced

1 leek, white and light green parts only, thinly sliced

2 garlic cloves, minced

1 cup uncooked long-grain white rice

1 teaspoon sea salt

1 pound broccoli, cut into bite-size pieces

1 Jalapeño chopped

2 cups chicken broth 

2 cups shredded extra-sharp cheddar cheese

 

Directions 

In a medium skillet or saucepan, heat the olive oil. Add the sausage and cook over moderately high heat, breaking it up with your spatula, until nicely browned, 5 to 7 minutes. Transfer to a plate.

Add the onion and leek to the pan and sauté until translucent, 5 minutes. Stir in the garlic and rice and cook until the garlic is fragrant and the rice is coated with the vegetable mixture , about 2 minutes. Stir in the cooked sausage along with the salt and chicken broth and bring to a boil.

Cover the pan, turn the heat to low and cook for 10 minutes.

Uncover and fold in the broccoli, jalapeño and half of the cheese. Cover and cook until the broccoli and rice are tender, 10 to 12 minutes longer. Sprinkle with the remaining cheese cover and let stand off the heat until the cheese is melted. For a crisp top, broil briefly.  

***