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

11-13-2021 |

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 |

Thai Yellow Curry Paste

Ingredients

  • 4 shallots
  • 4 large FULL HEADS (not cloves) of garlic
  • 6 inch piece of fresh ginger
  • 12-15 (plus-or-minus) whole Thai chili peppers (fresh is better, but sometimes you can only find them dried)
  • 1 1/2 tbsp salt
  • 2-3 tbsp tumeric
  • 2-3 tbsp curry powder
  • 2 tsp ground coriander
  • 3 tbsp lemongrass paste
  • 1/4 cup packed fresh cilantro

Instructions

  1. Preheat the oven to 350 degrees.
  2. Peel the shallots, drizzle with oil, and wrap in foil
  3. Peel the ginger, cut into thin slices.  Arrange in a single layer, drizzle with oil, wrap in foil.
  4. Peel the garlic, cut the top off the heads, drizzle with oil, wrap each head in foil.
  5. Place all the foil packets on a baking sheet.  Bake for 15 minutes.  Remove the ginger, increase the temperature to 400, and roast shallots and garlic for another 30 minutes.
  6. If using dried chilis, pour boiling water over them to rehydrate them.  Soak for 15 minutes then drain.
  7. Put everything in a food processor or strong blender and puree until it reaches your desired consistency.

Comments

Source: pinchofyum.com

Seriously great yellow curry paste.  We usually make it without shallots or cilantro because Hank doesn’t like them and it still tastes really good (although I know it would be better with cilantro!).  It was spicier when I made it with fresh peppers, but the recipe originally calls for dried peppers.  I’ve had it with both and both are good, I just like the spicier version better so I use fresh peppers when I can.

I freeze the paste after the first batch and it keeps for a long time.  (Probably… we love it so much it usually doesn’t last long, even in the freezer, because we eat it!)

| 1

Espresso Brownies

Ingredients

  • 1 cup butter, melted
  • 2 cups granulated sugar
  • 1/3 cup espresso or instant espresso powder
  • 4 eggs
  • 1 1/2 cups all purpose flour
  • 1 cup unsweetened cocoa powder

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cream the butter and the sugar. Add the espresso powder and mix until combined. Add eggs and mix until combined. Add the flour and cocoa powder and stir to combine. Add a pinch of sea salt and/or a handful of chocolate chips if you’re feeling ambitious.
  3. Transfer to a 9×13 baking pan lined with parchment paper. Bake for 30 minutes or until set in the middle.

Comments

Source: pinchofyum.com

These are AMAZING, by themselves or a la mode.  I’ve always made them with real espresso (prepared with an espresso machine), but the original recipe calls for instant espresso powder.

|

Grilled potatoes

Ingredients

  • 1-2 cups of cubed potatoes per person
  • 1/2 tsp each of ground cumin, coriander, paprika, chili powder, allspice, black pepper, and dried thyme
  • 1 1/2 tsp salt
  • 2-3 tbsp olive oil

Instructions

  1. Coat the potatoes well with olive oil
  2. Sprinkle the spices over the potatoes.
  3. Wrap seasoned potatoes in foil.  Grill until done.
|

Grilled Corn

Ingredients

  • Corn on the cob
  • 2 sticks butter, melted
  • 1/4 cup chopped herbs (whatever you have around – parsley, cilantro, etc.)
  • 1 tsp kosher salt
  • 1 tsp black pepper

Instructions

  1. Remove the husks.  Soak the corn in water for 20 minutes.
  2. Mix other 4 ingredients to make herb butter.
  3. Brush corn with butter.
  4. Roll corn in foil.
  5. Grill covered for 20 minutes, turning halfway through.
|

Slow-Cooker Pulled Pork

Ingredients

  • 2 large sweet onions cut into ½ inch slices
  • 5-6 lb boneless pork shoulder
  • 2 tbsp garlic-oregano-red pepper seasoning blend (McCormick Grill Mates Backyard Brick Oven Seasoning will work)
  • 1 tsp kosher salt
  • 10.5 oz condensed chicken broth

Instructions

  1. Place onions in lightly greased 6 qt slow cooker.
  2. Rub roast with seasoning and salt. Place in slow cooker on top of onions. Pour broth over roast. Cover and cook on low for 8-10 hours.
  3. Transfer roast to cutting board or serving platter. Shred with 2 forks, remove any large pieces of fat.
|

« Previous Page — Next Page »