Welcome!

Welcome to my recipe collection.

I’ve been collecting recipes for years. If I remember the source, I will state it at the top or bottom of the recipe. If I don’t remember the source, it came from one of the following places:

  • Actual passed-down family recipe
  • Something I consider a “family recipe” but my mom actually clipped from somewhere decades ago
  • Something I clipped from a 2010’s issue of Southern Living magazine or Martha Stewart magazine
  • Something I copied from the internet a while ago and don’t remember the original source

If you are the original author of a recipe and I didn’t credit you properly, please e-mail me proof that you are the author and I will add a link back to you (or take it down, if that’s what you really want).  I’m not trying to plagiarize or pretend that I’m good at coming up with recipes on my own. I’ve never written my own recipe in my life!

This site is meant mostly as a resource for myself to keep all the delicious recipes I’ve found in one convenient place.  But if someone else finds these useful, then I’m glad to have helped.

8-14-2016 |

Birria tacos

Amounts are still being tested for this recipe. Superscripts refer to notes at the bottom of the post.

Ingredients

  • 2-3 pound chuck roast
  • 2 cups beef broth
  • 2 tbsp Tomato paste1
  • 2 tbsp Chipotle paste or 8-15 dried chiles2
  • 4-6 cloves garlic3, peeled
  • Taco seasoning OR homemade seasoning with the following ingredients:4
    • Salt
    • Pepper
    • Cumin
    • Smoked paprika
    • Pinch of cinnamon
    • Bay leaves
    • Cloves
  • For final preparation and toppings:
    • Olive oil
    • Corn tortillas
    • Shredded cheese
    • 1-2 limes
    • 4 tbsp chopped cilantro

Instructions

  1. Sear chuck roast in a pan until there is a good crust on all sides.
  2. Place roast in crockpot / slow cooker.
  3. Add broth, tomato paste, chili or chili paste, garlic, and seasoning to the crockpot / slow cooker.
  4. Cook on low until the meat is tender, 6-8 hours.
  5. Hand shred the meat and remove gristle and fat.
  6. Strain broth to remove debris.
  7. Heat oil in a pan.
  8. For each tortilla, dip in the broth mixture from the slow cooker, place in oil. Top with cheese and the shredded meat. Squeeze fresh lime juice on it. Add cilantro. Fold over and cook until the outside is crispy.

General Notes

  • If the broth comes out too salty or too thick, add water and heat back up.
  • Traditionally there is also one onion in the broth with the meat, and extra raw onion is used as a topping at the end, but we don’t eat onions in this house.
  • Use leftover broth to dip the birria tacos in.

Ingredient measurement notes

  1. First time we made this, we used a full can, which was way too much.
  2. The listed amount of dried chiles is good, gives quite a kick. Could use less for milder flavor. If using paste instead of dried chiles, suggested portion is an untested guess.
  3. Untested amount; did not add first time.
  4. Used 1 packet of taco seasoning first time. No suggested portions yet if we mix our own.

Comments

Source: word of mouth from a friend

7-18-2024 |

Golden Mashed Potatoes

Ingredients

  • 3 lb Yukon gold potatoes
  • Kosher salt, to taste
  • 8 tbsp unsalted butter (one full stick) – room temperature
  • 1/2 cup sour cream – room temperature
  • 1 cup whole milk – room temperature
  • Freshly ground black pepper, to taste

Instructions

  1. Peel and cut potatoes into half inch cubes. (Note: This can be done one day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.)
  2. Place potatoes in a pot filled with cold salted water, “as salty as the sea.” Bring to a boil over high heat. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, approximately 15-20 min.
  3. Drain the potatoes then return them to the pot. Turn the heat to low and let the potatoes release additional moisture for 1-2 minutes. Then turn off the heat and transfer the potatoes to a large bowl.
  4. Mash potatoes by hand or in a ricer, then return to the pot.
  5. With the potatoes in the pot over low heat, gently fold in the butter and sour cream, mixing just enough to melt and incorporate. Overmixing will cause a glue-like texture.
  6. Add the milk a splash at a time, gently mixing to incorporate. Repeat until you reach the desired consistency – you might use less milk than listed above.
  7. Season to taste with salt and pepper. Transfer to serving bowl. Garnish with extra butter and/or freshly chopped chives. Serve immediately.

Comments

We tried this recipe for the first time for Thanksgiving 2022. For how simple the prep is (the only time-consuming part is cutting the potatoes) and how quickly they’re finished, they taste great!

Source: The Food Network

12-27-2022 |

Jello Shots

Ingredients

  • 3 oz Jell-O
  • 8 oz boiling water
  • 4 oz vodka or white rum
  • 4 oz cold water

Instructions

  1. Stir Jell-O and boiling water in a bowl until Jell-O dissolves.
  2. Add liquor and cold water, stir to combine.
  3. Pour 1 ounce of the mixture into each cup/shot glass. Makes about 16.
  4. Chill until solid.

Comments

Source: Liquor.com

12-30-2021 |

Air fryer stuffing

Ingredients

  • Boxed Stove-Top Stuffing Mix
  • Water
  • Butter

Instructions

  1. Start by adding the hot water, butter, and stuffing mix (amounts as directed on the box) to a large mixing bowl. Mix well.
  2. Spray an air fryer safe pan with non-stick cooking spray or olive oil, pour the stuffing into the prepared pan. Put two pats of butter (extra) onto the filling and then place in the air fryer basket or air fryer oven.
  3. Set the temperature to 350 degrees F for 5 minutes, air fryer setting.

Comments

Source: Fork to Spoon

11-13-2021 |

Green bean casserole

Ingredients

  • 2 cans (14.5 oz each) French-style green beans, drained
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/4 cup milk
  • 1 container (2.8 oz) crispy fried onions

Instructions

  1. Heat oven to 350°F.
  2. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
  3. Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.

Comments

Source: Better Crocker website

|

Scalloped Corn

Ingredients

  • 2 large eggs
  • 1 cup 2% milk
  • 2/3 cup cracker crumbs (crushed saltine, or butter crackers)
  • 2 cans whole kernel corn, drained (14.5 ounces each)
  • 3 tablespoons butter (melted)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon sugar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray.
  2. In a large bowl, whisk the eggs until they are broken up.
  3. Add the milk and crushed crackers. Mix well.
  4. Add the drained corn, melted butter, salt, pepper, and sugar. Mix well.
  5. Pour the mixture into the prepared pan.
  6. Bake for 40 minutes or until the center of the casserole is set.

Comments

Source: yummly

|

Sweet Potato Casserole

Ingredients

  • 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
  • Coarse salt and ground pepper
  • 1/2 cup whole milk
  • 4 tablespoons butter
  • 1/2 teaspoon ground nutmeg
  • 2 cups mini marshmallows or chopped regular marshmallows

Instructions

  1. Preheat oven to 375 degrees.
  2. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes.
  3. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
  4. Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
  5. Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

Comments

Source: Martha Stewart’s website

|

Thanksgiving Turkey

Ingredients

  • 5 tbsp butter, room temperature
  • 1 tbsp each rosemary, sage, thyme
  • Coarse salt and ground pepper
  • 1 whole turkey (about 12 pounds), thawed, rinsed, and patted dry
  • 4-6 large carrots, cut in half lengthwise
  • 2 large onions cut into wedges
  • 2 stalks celery, cut in half lengthwise
  • 2 cups water

Instructions

  1. Preheat oven to 350 degrees with rack in lowest position.
  2. Make herb butter by mixing 4 tbsp butter with the herbs in a bowl.  Season generously with salt and pepper.
  3. Loosen turkey skin from neck end, sliding fingers under the skin until you reach the end of the breast, careful not to tear the skin.  Rub the herb butter under the skin.
  4. Fill the neck cavity with stuffing, then fold the neck skin over and fasten with skewers.
  5. Turn the turkey over and tuck the wings underneath.
  6. Fill the large cavity with stuffing.
  7. Tie the legs with cotton kitchen twine so the bird will retain its shape and moisture during cooking.
  8. Put carrots, onions, celery, and water in large roasting pan.  Set rack over vegetables in pan.  Place turkey on rack.
  9. Rub turkey with remaining butter and season generously with salt and pepper.
  10. Tent the turkey loosely with foil and roast 1 hour.  Baste every 30 minutes with pan liquids until thermometer in thickest part of thigh (avoid the bone!) hits 125 degrees.  (This should take about 3 hours.)
  11. Remove foil.  Increase oven temperature to 400 degrees.  Continue roasting, basting occasionally, until thigh reaches 180 degrees, about 45-60 more minutes.  Tent turkey with foil if it’s browning too quickly.  Add more water if pan becomes dry.
  12. Transfer turkey to serving platter, cover loosely with foil, and let it rest at least 30 minutes before carving.

 

Comments

Source: Martha Stewart’s website

11-27-2017 |

Beef Ragu

Ingredients

  • 2.5 pounds chuck beef or other slow cooking beef cut, cut into 4 equal pieces
  • 1 tbsp salt
  • Black pepper
  • 3 tbsp olive oil, separated
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 28 oz crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes
  • 1 cup full-bodied red wine (or substitute beef broth)
  • 1 1/2 cups water
  • 3/4 tsp dried thyme
  • 3 dried bay leaves

Instructions

  1. Pat beef dry and sprinkle with salt & pepper.
  2. Heat 1 tbsp olive oil over high heat.  Add beef and sear each piece on all sides until browned (about 3 minutes total).  Then place in slow cooker.
  3. Turn stove down to medium low and add remaining 2 tbsp olive oil.  Saute garlic and onion for 2 minutes.  Then add carrots and celery and saute for additional 5 minutes.
  4. If using wine, add to slow cooker and let it cook out (simmer rapidly until alcohol smell is gone).
  5. Add all remaining ingredients to slow cooker.  Cook on low for 6-7 hours.
  6. Shred beef with two forks.  Return beef to pot and simmer for additional 30-60 minutes until sauce is reduced and thickened.

Serve with a thick pasta (we love gnocchi!), fresh parmesan, garlic bread.

 

Comments

 

Adapted from this source: recipetineats.com

|

Thai Yellow Curry with Meat and Potatoes

Ingredients

  • 1 pound boneless skinnless chicken breasts, cubed
  • 1/3 cup yellow curry paste
  • 10 potatoes, cubed (or two cans of potatoes)
  • 14 oz can coconut cream (coconut milk works fine if you can’t find coconut cream)
  • Optional: 2 tsp fish sauce and 2 tbsp brown sugar

Instructions

  1. Saute chicken and curry paste for 3-5 minutes.
  2. Add potatoes and stir to coat.
  3. Add coconut cream (and fish sauce and brown sugar, if you’re including them).  Simmer for 20-30 minutes or until fully cooked.  Add water if too thick.

We always serve it with rice (jasmine or basmati) and toasted naan.

Comments

Original recipe also calls for half an onion, sliced and sauteed, as a first step.  But Hank & I hate onions, so we always skip that.  Sometimes we add julienned carrots instead.  We almost always make with canned potatoes, but (of course) the fresh potatoes taste better.

The homemade curry paste is time consuming, but once that is made, the curry itself is fast and easy!

The leftover curry thickens up nicely in the fridge and tastes EVEN BETTER than when it’s fresh.

Source: pinchofyum.com

8-14-2016 |

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