Pull Apart Bread

Pull Apart Bread
Ingredients

• 12 oz sliced mushrooms
• 1 Tbsp butter
• 1 Tbsp chopped fresh thyme
• 1 unsliced loaf sourdough bread
• 12 ounces Provolone cheese, thinly sliced
• 1/2 cup butter, melted
• 1/2 cup finely diced green onion

Directions

• Melt butter in skillet on medium.
• Add the mushrooms & cook 5 minutes until they start to sweat.
• Add the thyme and cook 3 minutes then set aside to cool.
• Preheat oven to 350 degrees.
• Cut the bread lengthwise and widthwise without cutting through the bottom
• Place loaf on foil-lined baking sheet.
• Insert cheese & mushrooms between the cuts
• Combine butter & onion then drizzle over bread.
• Wrap in foil, place on baking sheet & bake for 15 minutes.
• Unwrap the bread and bake 10 minutes more.

***

Garlic Mashed Potatoes

Ingredients

• 5 russet potatoes peeled and cut into 8ths
• 8 cloves garlic, peeled
• 1 cube butter
• 3/4 cup chicken broth
• 1/4 cup sour cream
• 1 teaspoon salt
• 1/4 tsp ground pepper
• 1/4 tsp nutmeg

Directions

• Place potatoes, salt and garlic in a large saucepan and cover with cold water.
• bring to a boil. Cook, covered, over medium heat until the potatoes are tender, about 10 minutes.
• Drain the potatoes and return them to the pan.
• Shake the pan over low heat to dry the potatoes slightly.
• Remove the pan from the heat.
• Mash the potatoes and garlic
• Stir in butter until melted
• Stir in broth, sour cream, pepper and nutmeg

***

Harissa Maple Pecan Sweet Potatoes

Ingredients

• 1 1/2 cups pecans
• 1 1/2 cups maple syrup
• 6 sweet potatoes
• 1 stick butter, softened
• 1/2 cup spicy harissa paste
• 1 tsp salt

Directions

1. Preheat oven to 375 F.
2. Add pecans to a sheet tray and toast in the oven for 7 minutes
3. Heat 1 cup of maple syrup in a high-sided skillet over medium heat until reduced by half
4. Toss in toasted pecans and cook for 4 minutes
5. Spread pecans in an even layer onto a parchment-lined tray and let cool.
6. Slice each sweet potato crosswise into about 1/8 inch slices
7. In a small bowl, mix butter, harissa, remaining 1/2 cup maple syrup and salt.
8. Brush over sweet potatoes, and in between slices.
9. Place in the oven and bake for 60 minutes
10. Baste every 15 minutes with the maple harissa butter
11. Remove from the oven and baste with any remaining maple harissa butter
12. Spread candied picans over and in between potato slices

***

Jiffy Cornbread Stuffing

Ingredients:

• 2 boxes JIFFY Corn Muffin Mix
• 4 eggs
• 2/3 cups milk
• 5 strips bacon
• Package italian sausage, casings removed
• 1 stick butter
• 4 stalks celery, chopped
• 1 onion, chopped
• 6oz mushrooms, chopped
• 1.75 cups chicken broth
• 1 tsp. sage
• 1 tsp. garlic powder
• 1 tsp. thyme
• 1 tsp. pepper
• 1 tsp. salt

Directions:

1. Preheat oven to 400°F. Grease an 8” square pan.
2. Combine muffin mix, 1 egg and milk. Bake as directed on package. 
3. Reduce heat to 350°F. 
4. Crumble cornbread on baking sheet and bake for an additional 5 minutes 
5. Cook bacon and remove from pan
6. Brown sausage in same pan and remove
7. Remove remaining bacon grease then melt butter in same pan.
8. Add celery, onions and mushrooms; sauté.
9. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme, salt and pepper. Blend well.
10. Stir in bacon, sausage and vegetable mixture.
11. Fold in cornbread.
12. Spread in a greased 9x13 pan.
13. Bake 35 minutes.

***

Chicken Pot Pie Soup

Ingredients

• 1 package potato tots
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 carrots chopped
• 2 parsnips chopped
• 6 stems celery chopped
• 1 onion chopped
• ½ cup flour
• 6 cups chicken broth
• 2 cups diced cooked chicken or turkey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried marjoram
• 1teaspoon dried sage
• 1 cup frozen peas
• 3/4 cup half-and-half

Preparation

• Preheat oven to 450°F.
• Coat a large baking sheet with cooking spray.
• Place potato tots on the prepared baking sheet. Bake until golden and crispy, 20 to 25 minutes.
• Meanwhile, heat oil and butter in a large pot over medium heat.
• Add carrot, parsnip, celery and onion.
• Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
• Stir in flour and cook, stirring, for 1 minute.
• Stir in broth, chicken (or turkey), garlic powder, onion powder, marjoram and sage.
• Bring to a boil over medium-high heat, stirring occasionally.
• Reduce heat and simmer until thickened and bubbly, about 2 minutes.
• Remove from heat. Stir in peas and half-and-half.
• Arrange the potato tots over the surface of the soup.

***

Brown Rice (stovetop)

Ingredients

• 1.5 cups brown rice
• 3.5 cups water or broth
• 1/2 tsp salt
• 2 Tbs butter

Instructions

• Combine rice, water, salt, and butter in a medium saucepan
• Cook at medium-high heat until boiling
• Cover pot and reduce heat to simmer for 50 minutes
• Let sit 10 minutes

***

Taco Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 1 poblano chile chopped
• 2 jalepeno chiles chopped
• 1 pound ground turkey
• 5 cloves garlic minced
• 1 teaspoon chile powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 15 oz can tomato sauce
• 15 oz can pinto beans rinsed and drained
• 15 oz can black beans, rinsed and drained
• 10 oz can diced tomatoes with green chiles (e.g. Rotel)
• 3 cups chicken broth
• 1 package frozen corn
• 1 teaspoon salt
• 1 avocado, cut into small cubes
• 1 cup tortilla strips
• 1 cup sour cream
• 1 cup shredded cheese

Directions

1. Heat oil in a large saucepan over medium-high.
2. Add onion and poblano chile, stirring often, until lightly browned
3. Add ground turkey, stirring to crumble until no longer pink
4. Add garlic, chile powder, cumin and oregano and cayenne; stirring for about 1 minute.
5. Add tomato sauce, pinto and black beans, diced tomatoes, broth, corn, jalepeno chile, salt and bring to a boil
6. Reduce heat and simmer for 10 minutes
7. Top with avocado, tortilla strips, sour cream and cheese

***

Autumn Chicken Vegetable Soup

INGREDIENTS

• Velvetized Chicken https://ykcirzeravla.blogspot.com/2018/09/velveteen-chicken-for-stir-fry.html
• 6 cups chicken stock
• 1 cup wild rice
• 8 ounces mushrooms sliced
• 4 cloves garlic minced
• 2 medium carrots diced
• 3 ribs celery diced
• 1 sweet potato peeled and diced
• 3 cobs corn quartered
• 1 onion diced
• 1 bay leaf
• 2 tablespoons Old Bay seasoning
• 4 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups milk
• 1 bag spinach
• salt & pepper to tastes

INSTRUCTIONS

• Stir chicken stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, corn, onion, bay leaf and Old Bay seasoning in the Instant Pot 
• Cover and cook on soup setting 
• Let the Instant Pot sit for 10 minutes (natural release)
• While it's sitting for 10 minutes, in a medium saucepan cook the butter over medium heat until melted 
• Whisk in the flour and cook for 1 minute 
• Wisk in the milk and stir until the mixture nearly comes to a simmer and has thickened
• Vent instant pot then remove cover
• Stir in cream sauce
• Stir in chicken and spinach 

***

Korean Fried Chicken

Ingredients:

• 3 pounds chicken wings, drumsticks and/or thighs
• 2 Tbsp rice vinegar
• 2 tsp minced ginger (optional)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 cup corn starch
• Cooking oil (for frying)
• 1/4 cup ketchup
• 1/4 cup sriracha
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 Tbsp soy sauce
• 2 Tbsp minced garlic

Directions:

1. In a bowl, combine the chicken, rice vinegar, ginger, salt and black pepper
2. Coat chicken with corn starch
3. Fry chicken in batches until cooked (around 4 mins each side, can still be pale)
4. Place each cooked batch on paper towel covered plate to drain
5. Once done, fry each batch again until crisp & golden
6. Mix sauce ingredients in a large pot and heat to bubbling
7. Turn off heat, add chicken to the sauce and mix until coated

***

Chase's Cookies

Chase’s Galletas (Cookies) 🍪
Ingredients

• 1 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter softened
• 1 cup sugar
• 1 cup brown sugar
• 1 banana mashed
• 1 cup peanut butter
• 2 tsp vanilla extract
• 1 cup oatmeal
• 2 1/2 cups rice krispies
• 2 1/2 cups chocolate chips

Directions

1. Whisk flour, baking powder, baking soda, and salt together in a medium bowl
2. In a large bowl beat the butter, granulated sugar and brown sugar until creamed
3. Beat in bananas, peanut butter, and vanilla
4. Add the dry ingredients to the wet ingredients and mix until combined
5. Add & mix in the oats, rice krispies and chocolate chips
6. Cover and chill the dough for 20 minutes in the refrigerator
7. Preheat oven to 350°
8. Line baking sheets with parchment paper
9. Scoop 2 Tbs balls of dough per cookie 3 inches apart on the baking sheet
10. Bake for 15 minutes
11. Remove from the oven, press a few more chocolate chips into the tops, and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely

***

Car Song for Chase

Where is Thumbkin? Where is Thumbkin?

Here I am! Here I am!

How are you today, sir? Very well, I thank you

Run away, Run away

Where is Pointer? Where is Pointer?

Here I am! Here I am!

How are you today, sir? Very well, I thank you

Run away, Run away

Where is Middleman? Where is Middleman?

Here I am! Here I am!

How are you today, sir? Very well, I thank you

Run away, Run away

Where is Ringman? Where is Ringman?

Here I am! Here I am!

How are you today, sir? Very well, I thank you

Run away, Run away

Where is Pinkie? Where is Pinkie?

Here I am! Here I am!

How are you today, sir? Very well, I thank you

Run away, Run away

***

Lentil Soup

Ingredients

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, diced
• 
2 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 bay leaf
• 1 28 ounce can crushed tomatoes
• 2 cups dry lentils
• 10 cups water
• Salad bag of spinach
• 2 tablespoons vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

1. In a large soup pot, heat oil over medium heat.
2. Add onions, carrots, and celery; cook and stir until onion is tender.
3. Stir in garlic, bay leaf, oregano, thyme and basil; cook for 2 minutes.
4. Stir in lentils, and add water and tomatoes.
5. Bring to a boil. Reduce heat, and simmer for 1 hour.
6. Turn off heat and stir in spinach, vinegar, salt and pepper.

***

Butter Mochi

INGREDIENTS

• 1 box rice flour
• 1 1/2 cups sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 can coconut milk
• 1 can evaporated milk
• 1 stick of butter, melted
• 1/2 cup honey
• 1/2 cup olive oil
• 4 jumbo eggs
• 2 tsp vanilla
• 2 tbs butter (for greasing the 9x11 pan)

Directions

1. Preheat oven to 350°F
2. In a large bowl, mix rice flour, sugar, baking powder, and salt
3. In a smaller bowl, mix together coconut milk, evaporated milk, melted butter, eggs, honey, olive oil and vanilla extract
4. Stir wet ingredients into dry mix until smooth
5. Grease a 9-by-13-inch pan with butter
6. Pour in batter
7. Bake 1 hour (and edges look crunchy brown good)

Mochi Cupcakes
Ingredients

• 1Box Rice Flour
• 1 1/2 cups sugar
• 1 can coconut milk
• 3 eggs
• 1 cube butter
• 1 tsp vanilla

INSTRUCTIONS

1. Pre-heat the oven to 350˚F (148˚C).
2. Line a standard cupcake/muffin pan with baking cups.
3. Combine sugar, coconut milk, eggs, butter, and vanilla extract
4. Mix in rice flour
5. Fill up the muffins cups 3/4 the way
6. Bake for 30 minutes

***

Honey Sriracha Chicken Wings

Honey Sriracha Glaze:

• 5 tablespoons butter
• 1 tablespoon flour
• 1/4 cup honey
• 1/4 cup Sriracha
• 1 tablespoon soy sauce
• Juice of 1 lemon

Directions:

1. Melt butter in a small saucepan over medium heat.
2. Whisk in flour until lightly browned, about 1 minute.
3. Stir in honey, Sriracha, soy sauce and lemon juice.
4. Bring to a boil; simmer until slightly thickened, about 1-2 minutes.

Chicken:

• 2 pounds chicken wings (or thighs or any other pieces parts)
• 3 tablespoons butter, melted
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine wings, melted butter, vegetable oil, garlic powder, salt and pepper.
4. Place wings onto the prepared baking sheet and bake for 30 minutes, turning over half way through.
5. Dip wings in Honey Sriracha Glaze, return to pan and broil until crisp and slightly crusted.

***

Honey Lemon Wings 

1 Tbsp soy sauce

1/3 cup honey

3 Tbsp lemon juice

2 tsp cornstarch mixed with 2 Tbsp water

***

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