Corny Game Night Food

In 24 hours' time, we have gone from 50 degrees, to a foot of snow, back down to 13 below. Despite the winter madness, one must do something to stave off cabin fever, so I stoked the fire, turned on a space heater, left the kitchen tap trickling, and headed across town to play cards with some friends last night. I had a fun time playing a rummy-type game called Phase Ten. Like Monopoly, it takes FOREVER, so at 3am (still not having completed Phase Nine), we called it quits and declared the fellow in the lead the winner.

Of course, I never like to go to an event empty-handed, so I Googled “game night snacks” and I found this delicious-looking Pinterest favorite, bacon corn dip. It was easy to throw together and very tasty! I made a few changes based on what I had on hand, but it turned out well and was well-received by my fellow card sharps. I recommend this dish for your next informal gathering.

Bacon Corn Dip 

(Source: Adapted from Damn Delicious)

12 slices bacon 

6 cups corn kernels, frozen, canned or roasted

1 cup diced onion

1/2 cup diced red bell pepper (I used jarred roasted red peppers)

1-2 jalapeños, seeded and diced (I used 5-6 pickled jalapeno slices)

8 ounces cream cheese, cubed

4 tablespoons milk, or more, to taste

*I added one cup shredded cheddar cheese (optional)

4 green onions, thinly sliced

2 teaspoons sugar, or more, to taste

1 teaspoon granulated garlic

kosher salt and freshly ground black pepper, to taste

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. When cool, chop into pieces. Drain excess fat from the pan, reserving one tablespoon.

Add corn, onion, bell pepper and jalapeño(s) to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about two to three minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached. Stir in sugar; season with salt and pepper, to taste.

Serve immediately, sprinkled with green onions and bacon.

*To reheat, bake for 15-20 minutes at 325 degrees F, or until completely heated through.

A Golden Casserole for the Golden Globes

The high holy season for cinephiles has begun! The Golden Globes are tomorrow night, and I have spent my winter break, as always, trying to watch every nominated film and most of the the tv shows. A friend is inviting a few people 'round to watch the show, and I am making two casseroles for the event: my favorite cavatini, and something I just made up that I'm calling Chicken Chile Relleno Casserole. I think it turned out great!

Chicken Chile Relleno Casserole

vegetable oil

12 corn tortillas

16 oz. prepared salsa verde

2 cups sour cream

1 rotisserie chicken, deskinned, deboned, and shredded

1 teaspoon each paprika, chili powder, cumin, oregano, granulated garlic

1/2 teaspoon black pepper

1 large onion, thinly sliced or diced

2 cans whole green chiles, drained and sliced

1 lb. shredded colby jack cheese (or Mexican blend)

Heat an inch of vegetable in a large skillet to medium-hot. Fry the corn tortillas in four batches until golden brown, and drain on a paper towel. Set aside. Whisk together the salsa verde and sour cream and set aside. Mix the shredded chicken with all of the spices. Saute the onion in a little of the leftover vegetable oil until tender and starting to color. Reserve.

Assemble: Put a half cup of the salsa verde and sour cream mixture on the bottom of a 9 x 13 baking dish. Make a layer of six fried corn tortillas. Top with half the chicken, onions, green chiles, and a cup or so of the sauce. Top with half the shredded cheese. Repeat with a second layer, including the rest of the sauce but minus the cheese.

Cover with tin foil and bake at 350F for 30 minutes. Remove the foil, add the other half of the cheese on top, place the foil back over the dish, and bake for another 15 minutes.

A Final Feast for Orphan Black

Tonight was our final Orphan Black gathering. I'm so sad it's over, but it ended in a very satisfying way. As for our finale feast with my seestras, I was originally planning on doing something fabulously thematic. But I couldn't go to the grocery store to get stuff yesterday because my car died. (Boo hiss.) So I had to make do with what I had on hand. It was like my own episode of Chopped!

First, I looked through the freezer, and I found a spiral ham and a turkey. (LOL! Of course I did.) Now, I couldn't thaw a turkey by today, but I could make the ham (glazed with Dijon mustard and brown sugar). And I made fresh bruschetta for an appetizer (and bought crostini to serve it on from Hannaford's bakery). For sides, I had some of my favorite broccoli salad leftover from a potluck yesterday (based on a friend's mom's recipe), and I also unearthed a package of frozen hash browns, so I made what the Mormons call Funeral Potatoes. Funeral potatoes for the ending of my beloved Orphan Black seemed quite fitting, and all in all, I think I cobbled together an excellent feast!

The ham was about nine pounds and pre-cooked, of course. I pitched the glaze packet that comes with (I always do--I don't usually care for the spices they use), then all I did was slather the ham with Dijon mustard, coated it with brown sugar, wrapped it in foil, and heated it at 325 degrees for about an hour and a half (10-12 minutes per pound). It was sweet, succulent, and delicious!

Funeral Potatoes
(Source: adapted from Cooking Channel)

4 tablespoons butter, divided

1 medium onion, finely diced

4 cloves garlic, peeled and minced

1 30-ounce bag frozen shredded hash brown potatoes, lightly thawed (I used cubed "southern-style" hash browns)
1 10.5-ounce can condensed cream of chicken soup
1 cup sour cream
1/4 cup grated Parmesan
1 1/2 teaspoons kosher salt (I used seasoned salt)

1/2 teaspoon ground black pepper
2 cups shredded sharp yellow cheddar (I used 1 cup each Monterey Jack and cheddar, plus I added about 4 oz. of goat cheese/chevre)
1 1/2 cups lightly crushed corn flake cereal (I omitted the topping)

Preheat the oven to 350 degrees F. Heat two tablespoons butter over medium heat in a skillet. Add the diced onion and cook, stirring, until soft and translucent, about six minutes. Stir in the garlic and cook until fragrant and softened, an additional two minutes. 

In a bowl, toss together the cooked onions and garlic, hash brown potatoes, condensed soup, sour cream, Parmesan, salt, pepper and 1 1/2 cups cheddar. Spread the mixture in a sprayed 9-by-13 inch casserole dish. Melt the remaining two tablespoons butter. Top the casserole with the remaining 1/2 cup cheese, corn flake cereal and melted butter. 

Bake in the oven until it bubbles around the sides, about one hour.

Party-Sized Broccoli Salad
(Source: adapted from Ivel Kelly)

2 bunches/heads broccoli, cut into florets
1 cup chopped walnuts
1 cup dried cranberries
1/2 cup slivered red onion
8-10 slices cooked bacon, chopped

Cole Slaw Dressing*:
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon celery seed
1/2 teaspoon pepper, or to taste
1 teaspoon granulated garlic, optional
squirt of sriracha, optional

Combine the first set of ingredients, then mix the dressing. Stir everything together and refrigerate for about an hour before serving.

*I usually make about half again as much of the dressing, depending on how big my broccoli bunches are.

Who knew the Amish ate Velveeta?

In yesterday's post-holiday dolor (your word for today), I fell down a YouTube black hole of Amish cooking videos. And I felt shamefully drawn to this casserole called Yumasetta (obviously gibberish which can't even be a real Pennsylvania Dutch word!), that's made with processed foods and cream o' chemical soup. Nevertheless, I had everything on hand to make it, including gen-u-wine Amish egg noodles, so I gave it a go.

As it turns out, it's not bad. It tastes like this sweet spaghetti that my friend and former roommate, Kim, used to make back in the day, but with egg noodles instead. I would make it again, but I'd swap out the Velveeta-type cheese for a cheddar-mozzarella blend, and I'd cut back a bit on the brown sugar, too. Still, I think this would be a hit at a church potluck.

Yumasetta (Amish Beef and Noodle Casserole)
(inspired by several YouTube video recipes)

2 lbs. ground beef (I used 1 lb. of beef plus a large can of mushrooms--I would keep it to one pound of meat, but use fresh mushrooms next time)
1 onion, chopped
1/2 teaspoon granulated garlic
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper
1 can tomato soup (I used tomato bisque, because I'm fancy), undiluted
2 tablespoons brown sugar (I'd cut this back by half)
few shakes of hot sauce, optional
8 oz. Velveeta, sliced or Kraft Singles (I'd use shredded cheddar and mozzarella next time)
16 oz. medium egg noodles, al dente
1 can cream of chicken soup, undiluted
1 teaspoon dried parsley, optional (or use fresh if you have it!)

Brown the ground beef with the onions in a large skillet, and drain excess fat. Stir in the mushrooms (if using), and the granulated garlic, seasoned salt, pepper, and tomato soup. Pour this mixture into a 9x13 (sprayed) casserole dish. Layer the cheese on top. 

Meanwhile, cook the noodles until they are a little underdone. Drain, return to the pot, and stir in the cream of chicken soup and the parsley, if using. Top the casserole with the noodle mixture, cover with foil, and bake at 350 degrees for 30 minutes, then let sit for 15 minutes before serving.

Great Green Guac!

My friend Yves always makes a giant vat of awesome guacamole for our friendly gatherings, and he swears that leaving the pits in the guac keeps it from turning brown (a tip he got from his friend's Costa Rican mother or some such). I poo-pooed this nonsense, but I thought I'd give it a try.

The first picture is from yesterday when I made my guacamole, and the second picture is 24 hours later...with no plastic wrap pressed on top like I usually do. (Actually, the first pic looks browner, but that's because I took the photo in lower-light conditions.) So, I stand corrected!

P.S. I'm not completely convinced that it's not all the citrus juice that's mainly helping the situation. But still, what harm in using citrus, the pits, and pressed-down plastic wrap? The holy trinity of keeping guac green! #yourewelcome

Dinner and a Movie: Bridget Jones's Diary

I was recently horrified to learn that several of my dearest friends had never seen Bridget Jones' Diary, so I made it my personal crusade to rectify this abominable situation. I gave one of said friends the dvd and the even more entertaining novel as Christmas gifts, and tonight, we watched the movie together with a bunch of good friends, and I prepared a special themed buffet dinner. This was the menu I envisioned, and echoing Bridget's words, "Have sneaking suspicion am somewhat of a genius in the kitchen as well."

Cocktail Gherkins
Orange Marmalade Dip with Crackers
Blue Soup (Leek and Potato)
Turkey Curry with Jasmine Rice
Baked Ham and Cheese Omelette

The pickles on sticks and turkey curry were inspired by Bridget's mother Pam's New Year's Turkey Curry Buffet. And the blue soup, omelette, and orange marmalade dip were an homage to the tragic birthday dinner that Bridget tried to cook for her friends.

The appetizers included little cornichons on toothpicks (I didn't even bother to take a picture, but see above), and an unusual orange marmalade-topped cream cheese dip with crackers. In the movie, Bridget attempts to create a dessert called Orange Pudding in Sugar Cages, but you see them scooping the finished product up with crackers, and one of her friends describes it as tasting like marmalade.

At first, I was just going to serve orange marmalade with crackers, but that sounded pretty boring. Then I thought I might spread the crackers with cream cheese and top it with orange marmalade, but that sounded like a lot of busy work and still not very exciting.

So I did a Google search and found this recipe for a dip that turned out to be the surprise hit of the party! Many of my young friends are not very adventurous eaters, and they were surprised that something which seemed weird to them at first was so tasty. I took the picture below before I topped the dip with the toasted almonds, because it was prettier. The next time I make this, I think I might mix the almonds into the dip and let the marmalade be the only topping, because it would look nicer.

Orange Marmalade Dip
(Source: adapted from Food.com)

8 oz. cream cheese, softened
1 cup mayonnaise 
1 1/2 cups shredded cheese
8 large scallions, chopped
1/4 teaspoon black pepper
few dashes hot sauce, to taste
3/4 cup orange marmalade
1/2 cup sliced or slivered almonds, toasted and cooled

Mix the cream cheese, mayo, cheese, scallions, pepper, and hot sauce. Spread into an 8x8 dish, top with the marmalade and spread in a thin layer. Sprinkle on the almonds. Serve with crackers.

In the movie, Bridget tries to make a soup flavored with leeks, and she's supposed to tie the leeks together with kitchen twine. She does not have the proper twine, so she uses some blue string she finds that, of course, ends up turning the soup blue.

So I decided to make a leek and potato soup with the help of my trusty magic pot. It was quick and easy in the Instant Pot (only five minutes!), and it turned out velvety and luscious and DELICIOUS! Of course, you don't have to dye it blue to enjoy this leeky, potatoey goodness.

Instant Pot Leek and Potato Soup

2 tablespoons butter
2 tablespoons olive oil
2 large leeks, tough outer leaves removed, halved, washed thoroughly and thinly sliced
3 large stalks celery, thinly sliced 
4 cloves garlic, peeled and chopped
1/2 cup white wine
1/2 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon ground celery
4 medium to large potatoes, peeled and cut into chunks
4 cups vegetable (or chicken) stock
1 cup cream
salt and pepper, to taste

On sauté mode, add the butter and olive oil to the pot and cook the leeks, celery, and garlic until the veggies are tender and just starting to brown. Deglaze the pan with the white wine and let continue to cook for a few minutes until the wine has almost evaporated. Stir in the thyme, granulated garlic, ground celery, potatoes, and vegetable or chicken stock. 

Cover with the lid and cook on soup mode for five minutes. Let the pressure come down for about ten minutes before doing a quick release. Using a stick blender, purée the soup until very smooth. Add the cream (or half-and-half or whole milk) and blend one more time. Season with salt and pepper to taste. 

*If you're making this for a Bridget Jones dinner, add a little blue food coloring...but no string! 

For the first of two entrees, I prepared a curry with turkey and vegetables and served it over steamed jasmine rice (made in the IP, of course--three cups rinsed rice, three cups water, good pinch of salt, in the sprayed insert, on manual for four minutes, ten minutes rest then release). I couldn't find a recipe for the turkey curry, so I just made it up, and it turned our GREAT! Even one of the guests who swears she doesn't enjoy curry liked it!

Pamela Jones' Turkey Curry 
(as imagined by me)

4 tablespoons olive oil, divided
1 lb. turkey breast cut into one-inch chunks
1 1/2 teaspoon salt, divided
1 teaspoon granulated garlic, divided
3/4 teaspoon pepper, divided

1 large onion, diced
1-2 chili peppers, seeded and diced (to taste)
2 large cloves garlic, peeled and minced
2 large carrots, peeled and cut into large dice
2 medium potatoes, peeled (or not) and cut into one-inch chunks
1 cup chicken (or turkey) broth
2 tablespoons curry powder
2 teaspoons fresh ginger, peeled and minced
1 teaspoon ground celery
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 can coconut milk

1/4 cup chopped fresh cilantro

steamed jasmine rice

To a large skillet over medium-high, add two tablespoons of olive oil, add the chunks of turkey, sprinkle with a half teaspoon each of salt and granulated garlic and a quarter teaspoon of pepper, and cook the turkey until golden brown. Remove the pieces to a plate and reserve.

To the same skillet, add two more tablespoons of olive oil, and saute the onions and pepper(s) until tender. Add the garlic and cook another minute or two. Add the carrots, potatoes, and chicken stock, partly cover, and simmer for about five minutes or until the carrots and potatoes are tender. 

Stir in the curry powder, ginger, ground celery, cumin, turmeric, coriander, and the remaining half teaspoon of granulated garlic, then cook for another couple of minutes until the spices are very fragrant. Turn off the heat and stir the coconut milk, the remaining teaspoon of salt and half teaspoon of pepper (or to taste), the reserved turkey, and the chopped fresh cilantro.

Serve over steamed jasmine rice.

In the movie, nothing Bridget tries to cook turns out right, so Mark Darcy to the rescue! For the entree, he suggests they make omelettes and serve it with the "congealed green gunge" (caper berry gravy) that Bridget has produced. Since I was cooking for about eight people, I didn't want to be standing at the stove making individual omelettes for everyone.

So I found a recipe for a big ham and cheese pan omelette that you bake in the oven, and I also siphoned some of the eggs and cheese mixture off before adding the ham and made an individual portion in a ramekin for one vegetarian guest. What a terrific brunch dish, and of course, you can add whatever ingredients you have that please you. (I doubled the recipe that follows and baked it in a 9x13 casserole dish.)

Baked Ham and Cheese Omelette
(Source: All Recipes)

8 eggs
1 cup milk
1/2 teaspoon seasoning salt
3 ounces cooked ham, diced

1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon dried minced onion

Preheat oven to 350 degrees. Grease one 8x8 inch casserole dish and set aside.

Beat together the eggs and milk. Add seasoning salt, ham, cheddar cheese, mozzarella cheese, and minced onion. Pour into prepared casserole dish.

Bake uncovered at 350 degrees for 40 to 45 minutes or until eggs are set. (The individual one-cup ramekin took 15-20 minutes.)

For dessert, I suggest you pass around a few pints of Ben and Jerry's and a bunch of spoons. And to wash everything down with, I suggest that you choose vodka...and Chaka Khan!

Porchmas 2016

I have an amazing group of young friends that used to all live in this two-story house that had a glassed-in sun porch on the upper level. We had so many good times on that porch, that even though everyone has moved out of that residence now, we still refer to ourselves as "Porchlings" when we have our get-togethers. Likewise, our seasonal gift exchange and potluck is dubbed "Porchmas." Tee hee.

For my first culinary contribution, I made Pulled Pork Sliders with Homemade Pickled Green Tomatoes.

For the pulled pork, I marinated about three pounds of boneless ribs in soy sauce, Worcestershire sauce, vegetable oil, sriracha, garlic powder and black pepper overnight. Then I browned them on all sides in a large skillet, placed them on the trivet along with a sliced onion over a cup of beef broth, and cooked them on "Meat" for 25 minutes. I let them sit for 10 or 15 minutes before releasing, then shredded the meat with two forks. I sprinkled the shredded meat with a couple of tablespoons of cider vinegar, added a few drops of liquid smoke, a big tablespoon of grainy mustard, and a small bottle of spicy honey barbecue sauce. I served the pulled pork on Hawaiian rolls with homemade pickled green tomatoes.

Pickled Green Tomatoes
(Source: Garden Betty)

Bring the following brine (per quart) to a boil:
1 cup white distilled vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar

Place in a washed quart jar:

1 teaspoon yellow mustard seeds
1 teaspoon celery seeds
1 teaspoon coriander seeds
1 teaspoon dill seeds

1/2 teaspoon black peppercorns
1/2 teaspoon red pepper flakes

4 cloves garlic, peeled

Slice the tomatoes to desired thickness and pack into the jar. Cover with hot brine, leaving a half inch of head space. Remove bubbles with the end of a wooden spoon or a chopstick, wipe the rim, and add a lid and ring (fingertip tighten only). Process in a boiling water bath for 15 minutes. Store in a cool, dark place. Wait 3-4 weeks before tasting.

My second potluck offering was my old standby, potato salad prepared quickly and easily in the magic pot (four minutes!), which I made a little more festive-looking by including some of my homemade red-and-green cucumber relish that I made this summer/fall. (It was the Year of Peppers and Cucumbers!)

Instant Pot Potato Salad

3 lbs. red potatoes (I peel mine, but you can leave the peels on if you prefer), cut into one-inch chunks
4 large eggs
about 1/2 cup chopped green onions (four large, ends removed)
2 tablespoons sweet relish (I use homemade piccallili or cucumber or pepper relish)
1 large dill pickle, chopped (and about a tablespoon of juice)
about 3/4 cup mayonnaise
2 tablespoons mustard (I like to use one yellow and one Dijon)
1 teaspoon ground celery
1/2 teaspoon granulated garlic
salt and pepper, to taste (I like to use Cajun seasoning for more "zip")

In a steamer basket over 1 1/2 cups water (I like to use 1 1/4 cups water plus 1/4 cup apple cider vinegar to infuse the potatoes with some tanginess) put in the potato chunks with the whole eggs on top. Cook on manual/high for four minutes, then immediately release. Spread the potato pieces out on a cookie sheet to cool, and dunk the eggs into cold water until cool enough to handle.

Peel and chop the eggs. Mix together green onions, relish, chopped dill pickle and pickle juice, mayo, mustard, ground celery and granulated garlic. Toss in the slightly warm potatoes, using a potato masher or pastry cutter to create a texture like very chunky mashed potatoes, then fold in the chopped eggs. Season to taste. Chill thoroughly, then serve.

Cucumber Pickle Relish
(Source: Ball Blue Book)

4 cups chopped cucumbers
2 cups chopped onions
2 cups chopped sweet red peppers (or hot peppers)
1/4 cup salt
3/4 cup sugar
1 tablespoon celery seed
1 tablespoon mustard seed
2 teaspoons turmeric
1 1/2 teaspoons black pepper
2 cups cider vinegar
3 tablespoons minced garlic
3 tablespoons chopped fresh dill

Combine cucumbers, onions, red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand two hours. Drain; rinse and drain thoroughly

Combine sugar, spices and vinegar in a large sauce pot. Bring to a boil. Add drained vegetables; simmer ten minutes. Pack hot relish into hot jars, leaving 1/4 inch head space. Remove air bubbles. Adjust two-piece caps. Process 10 minutes (15 for pints) in a boiling-water canner.

Yield: About four pints 

Lastly, for Christmukkah treats, I made three batches of the beloved matzoh toffee, so that I could bag it up as little gifts. And as we are going through a very early cold snap, I was able to use my own porch as a blast chiller for both the potato salad and the matzoh toffee before the party. Ha ha.

Instant Pot Hodgepodge Soup to Share with Work Colleagues

I wanted to make a big batch of soup to take to a lunch meeting at work yesterday, but I wanted it to be easy and to make use of whatever odds and ends I had in the vegetable bin and pantry. I came up with the following, and my co-workers raved. I didn't have the heart to tell them it was just a crazy hodge-podge that I made up as I went along. (But a tasty hodgepodge nevertheless!)

Instant Pot Italian Chicken, Veggie and Wild Rice Soup

1 1/2 cups wild rice, barley, and dried veggie* mix
8-12 cups homemade chicken broth, divided
2 large stalks celery, diced
1 large onion, diced
4 cloves garlic, minced
2 large frozen boneless/skinless chicken breasts, cubed
1 15 oz. can diced tomatoes (with garlic and onions)
2 tablespoons white balsamic vinegar
1 tablespoon vegetable soup base (Better Than Bouillon), or more to taste
1 tablespoon dried Italian herbs
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
pinch of red pepper flakes
four handfuls of fresh spinach (or chopped kale)

*The soup mix I used had carrots in it, otherwise, I would have diced some fresh carrots to add in at the same time as the celery and onion and all.

Pressure cook the wild rice mix in four cups of chicken broth on Manual/high for 20 minutes. Add all of the other ingredients including another four cups of chicken broth, but not the spinach. Cook on Manual/high for another five minutes. Thin with more broth, remove the rosemary stems and bay leaves, correct seasonings, and stir in the spinach just before serving.

HAPPY BIRTHDAY, Lee Ann! (2016 Instant Pot Edition)

My dear friend and office mate Lee Ann's birthday was this past Sunday, so I decided to host a little celebratory luncheon at work yesterday. I made a delicious beef, barley and mushroom soup in the Instant Pot, and a Waldorf chicken salad, with chicken also prepared in the magic pot. Then our mutual friend, Vicky, brought the fixin's for an ice cream sundae bar (as Lee Ann is not a big fan of cake).  Everything was very well-received, especially by the birthday gal. YAY!

For the soup, I loosely followed a recipe from the IP web site that calls for sour cream at the end. It makes it taste like stroganoff soup (second pic), and that's yummy, but next time, I think I'd just use the sour cream as an optional garnish. I kinda like the deeper, beefier/mushroomy flavor without it (first pic).

Beef, Barley and Mushroom Soup

(Source: Adapted from Sharon W. on the IP web site)

2 tablespoons olive oil

2 lbs. beef chuck, cut into small cubes

1 teaspoon Cajun seasoning

1/2 teaspoon black pepper

1 large onion, diced

4 cloves garlic, peeled and minced

8 cups beef broth, divided

1 package Campbell's Slow Cooker Sauce, Tavern Pot Roast flavor

2 tablespoons Worcestershire sauce

1 tablespoon double-concentrated tomato paste

2 bay leaves

small bundle of fresh thyme, tied with kitchen twine

pinch of cayenne
8 oz. Baby Bella mushrooms, washed and sliced

1 cup (uncooked) pearled barley

1 cup sour cream

1/4 cup chopped fresh parsley

Toss the beef cubes with Cajun seasoning and pepper. In a large skillet over medium heat, add the olive oil and brown the meat. Strain the meat out and add to the IP. In the leftover oil, saute the onions for a few minutes, then add the garlic and cook another minute or so. Deglaze the pan with two cups of beef broth, scraping up all the brown bits. Pour into the IP. Add everything else, except the sour cream and parsley, and cook for 25 minutes on the Meat setting. Let release naturally. Stir in the sour cream and parsley, then taste to correct seasoning before serving. 

For the Waldorf Chicken Salad:

I cooked the boneless, skinless breasts in the IP on the trivet over a cup and a half of chicken broth for 20 minutes on high, because they were really big. So, after you cook the chicken (4 boneless/skinless breasts sprinkled with seasoned salt), cool and cut into chunks. Add half of a finely minced onion (or a few scallions, if you prefer). Make a dressing of about a cup of mayo, the juice of a lemon, a teaspoon each of ground celery, celery seeds, and sugar (or honey), and a 1/2 teaspoon of black pepper. Combine with the chicken mixture, then chill the salad for a few hours or overnight. Before serving, add two seeded and diced Granny Smith apples. In a dry skillet, toast a cup of chopped walnuts. Cool, then add those to the salad as well. Season with salt to taste.

P.S. I don't care for celery, but if you like it, chop up a couple of stalks and throw that in, too.

 

The Art of Living...with Cast Mates That Have Food Issues

I am performing in a musical this weekend, and unfortunately, I picked the worst time in the world to get a cold that then developed into a respiratory infection with bronchitis and laryngitis ("Ain't nobody got time for that!"). So while I was at Walmart yesterday waiting for my prescriptions for antibiotics and codeine cough syrup, I wandered around the store and decided I should make a Mexican fiesta for my cast mates before tonight's performance. The problem is, I've got one gluten-free gal, two vegetarians, one person who hates all vegetables, and two who don't do "spicy." Plus, there are another 20 or so more "normal" eaters in the cast and crew, so I had a lot of different mouths to feed. Talk about a complicated order!

So I made two enchilada casseroles: one was vegetarian and gluten-free using corn tortillas, brown rice, both black and chili beans, sauteed onions, garlic, red and yellow peppers, zucchini, and fire-roasted tomatoes, and then cheese and red sauce. The meaty, gluten-filled version was made with flour tortillas, mild Anaheim pepper strips, chicken spiced with cumin, paprika, and chili powder and mixed with sauteed onions and garlic, along with cheese and then mild green enchilada sauce. There was sour cream to cool things down and my friend Jamie's red savina hot sauce to spice them up.

I also served an easy taco-type salad on the side: iceberg/carrot/cabbage mix topped with shredded cheese, black olives, (prepared) corn and black bean salsa, crispy tortilla strips, with (bottled) avocado ranch dressing. I thought everything turned out great, but I came home with a lot of the GF/vegetarian version, and I actually thought that one was slightly better! Oh well, I won't have to cook tomorrow...or the next day!

P.S. And I came up with what I think is an ingenious idea for keeping the casseroles warm throughout the show. I used an extra-large heating pad underneath the two foil lasagna pans. Worked like a charm, except that it shuts off after awhile (safety feature), so you have to check on it and turn it back on every so often. Still, am I not clever??

Gluten-Free/Vegetarian Enchilada Casserole

2 cups uncooked brown rice

2 tablespoons olive oil

1 large onion

2 sweet peppers (yellow & red)

1 medium zucchini, shredded

4 cloves garlic, peeled and minced

1 can fire-roasted tomatoes, drained

2 teaspoons each: paprika, cumin, chili powder

1 teaspoon each: ground celery, seasoned salt, sugar

1/2 teaspoon black pepper

40 oz. red enchilada sauce

18 small corn tortillas

2 cans beans, drained (I used chili beans and black beans--pinto would also be good)

4 cups shredded Mexi-cheese blend

sour cream and/or hot sauce to garnish

Steam the brown rice and set aside. In a large skillet over medium heat. Add the olive oil and sauté the onions, peppers, zucchini and garlic until tender. Pour in the can of tomatoes and stir in the spices and sugar. Set aside.

Assembly: In a 9x13 pan, layer in one quarter of the sauce, corn tortillas, half the rice, half of the beans, half of the veggie mixture, about a cup and a half of shredded cheese, and another quarter of the sauce. Repeat the previous layers, ending with a final layer of tortillas and the last quarter of the sauce.

Bake uncovered for about 45 minutes at 375 until bubbly, hot in the middle, and slightly browned around the edges. Add another cup of cheese on top and put back in the hot oven for five minutes just to melt the cheese.

Green Chicken Chile Bake

deli roaster, skinned, boned and shredded

2 tablespoons olive oil

2 medium onions, diced

4 cloves garlic, peeled and minced

2 teaspoons each: paprika, cumin, chili powder

1 teaspoon each: ground celery, seasoned salt

1/2 teaspoon black pepper

40 oz. green enchilada sauce

8-10 medium-sized flour tortillas

1 large can (27 oz. or two small cans) mild Anaheim chiles, drained and ripped into strips

4 cups shredded Mexi-cheese blend

sour cream and/or to garnish

Skin, debone, and shred a deli chicken. Set aside.

In a large skillet over medium heat, add the olive oil and sauté the onions until tender. Add the garlic and cook for another couple of minutes. Mix the onions and garlic and spices to the reserved chicken.

Assembly: In a 9x13 pan, layer in one quarter of the sauce, flour tortillas (cut to fill in spaces), half of the hand-torn pepper strips, half of the chicken mixture, about a cup and a half of shredded cheese, and another quarter of the sauce. Repeat the previous layers, ending with a final layer of tortillas and the last quarter of the sauce.

Bake uncovered for about 45 minutes at 375 until bubbly, hot in the middle, and slightly browned around the edges. Add another cup of cheese on top and put back in the hot oven for five minutes just to melt the cheese.

Instant Pot Chicken Fajitas for a Potluck Fiesta

I was invited to a potluck dinner last night that I thought started at 6pm. I got home at 5pm, checked the event notice, and realized it actually started at 5. Ugh. Magic pot to the rescue! I took a big package of half-frozen boneless/skinless chicken thighs, seasoned and browned them, cooked them in the IP on high for eight minutes, pulled the meat and threw it in a crock pot with onions and peppers and a package of fajita "skillet sauce," and I was out the door lickety-split and off to my party! (And I brought home an empty crock afterwards! ‪#‎winning‬)

To be more specific, I started with a big package of semi-frozen boneless/skinless chicken thighs (8-10 thighs) that I sprinkled with a cilantro seasoned salt, black pepper, cumin, granulated garlic, and chili powder, then browned on both sides in a large skillet on the stove top with a couple of tablespoons of olive oil (I left the thighs rolled together, not flattened out). Next, I put a cup of hot water in the IP and added the browned thighs on top of the trivet, and cooked them on high for eight minutes. Meanwhile, I sauteed two sliced red onions and a scant two cups of sliced red and yellow sweet peppers in a couple more tablespoons of olive oil (on the stove top in the same skillet in which I browned the chicken). 

When the chicken was done, I did a quick release, and then used two pairs of tongs to pull the hot meat apart. I combined the vegetables and pulled chicken along with a pouch of McCormick Roasted Chile, Garlic, and Lime Skillet Sauce. Along with the chicken fajita mixture, I took to the potluck: flour tortillas, a package of shredded Mexi-cheese, a carton of sour cream, prepared medium-hot salsa and mild pico de gallo, some leftover corn and black bean salad, and shredded iceberg lettuce. (Someone else brought guacamole, and I knew the host had a vast collection of hot sauces.) Then folks could make their fajitas as they liked--from mild to wild. Oh, and there were also corn tortilla shells for the one gluten-free guest. Great party idea, right?!

Helping You Hang onto That New Year's Resolution!

Ok, you MUST make this for dinner! It's CRAZY delicious and so good for you! Seriously, you can eat this and still maintain your tenuous grasp on your New Year's resolution...until the Valentine chocolates are upon us (literally, like on our hips and thighs). Plus, it's like a little taste of summer in the dead of winter. I give you Cajun-Spiced Chicken Breasts (cooked in the Instant Pot) on a Bed of Black Japonica Rice (also cooked in the magic pot) Topped with "Veggie Crack" (aka Black Bean Salad with Corn, Red Peppers, and Avocado in a Lime-Cilantro Vinaigrette). Oh yeah.

For the chicken, I seasoned then browned two pounds of FROZEN boneless/skinless breasts in a very hot skillet in two batches, then placed them in the Instant Pot on the trivet over 1 1/2 cups of chicken broth and pressure-cooked them on Manual/high for four minutes with a quick release. For the black Japonica rice, I cooked 1 1/2 cups of rice in a scant two cups of water for 24 minutes on Manual/high in the IP, releasing after 10-15 minutes.

The best part of this meal is the so-called "Veggie Crack," the Pinterest favorite that is so nicknamed because you just can't stop eating it! Of course, this salad would be delicious on its own, and perfect to take to a party or potluck. I followed the recipe almost to the letter, except that I had to use frozen corn because, duh, it's winter. I just steamed a bag of sweet corn in a little water in the microwave for ten minutes then chilled it in ice water for a few minutes, drained it, and added it to the salad. Oh, and I used one red pepper and one yellow, because that's what I had.

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette, aka "Veggie Crack"
(Source: Once Upon a Chef)
Servings: 6-8

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob (or frozen--steamed then cooled)
2 red bell peppers, seeded and diced (or any combination of red, yellow or orange)
2 cloves garlic, peeled and minced
2 tablespoons peeled and minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice (about 3 limes)
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, peeled, seeded and chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

2016 is already COOKIN'!

As Suzie Diamond says in The Fabulous Baker Boys about New Year's resolutions, "I figure all that stuff's a bunch of crap, anyway. You do what you do, right?" But one resolution I know I can keep is to cook lots of tasty food in new year, and I'm already cooking up a storm for 2016! I made Monte Cristo Sliders and Sour Cream Banana Cake with Vanilla Bean Frosting for a New Year's Eve party last night. And then for lunch today, I whipped up a hearty and comforting (and easy!) Beefy Tomato Soup. Shout-out to my wonderful friend, Karen, for sharing the recipe. All in all, what a delicious start to the new year!

Here are the pics and recipes:

My friends at the New Year's Eve party that I attended were all over these tasty little sammies, and I took home two empty pans! WOOT! They also loved the banana cake, even some of them who claimed (like myself) not to like bananas. I especially loved the frosting, and I will use it n the future of other kinds of cakes.

And the soup I made for lunch today is also going into a regular rotation around here! It's simple and yummy, and perfect for a busy work week dinner with leftovers to take for lunch the next day.

Baked Monte Cristo Party Sliders
(Source: Creme de la Crumb)

12 King's Hawaiian rolls, sliced in half horizontally
12 slices deli ham
12 slices deli turkey
6 slices swiss cheese, cut in half
1/2 cup butter (8 tablespoons), melted
1 egg
2 tablespoons dijon mustard
1 to 2 tablespoons powdered sugar
raspberry preserves (I used homemade black raspberry-peach jam)

Preheat oven to 350 degrees and lightly grease or spray a 9x13 inch baking pan. (I used disposable aluminum pans covered with foil to take to the party.)

Slice rolls in half horizontally. Place bottom halves (side by side, touching) in your prepared baking pan. Distribute ham over the bottom half of the rolls. Next layer the turkey, then the swiss cheese. Top with the top halves of the rolls.

In a bowl, whisk together melted butter, egg, and dijon mustard. Pour mixture over rolls. Cover loosely with foil (tent the foil so that it does not touch the tops of the rolls) and bake for 20 minutes.  Uncover and bake for 10-15 minutes longer.

Using a mesh strainer, sprinkle with powdered sugar and serve the sliders with raspberry preserves.

To Die For Banana Cake with Vanilla Bean Frosting
(Source: adapted from Cooking Classy)

1 1/3 cups granulated sugar
1/4 cup butter, softened
1 cup sour cream
2 large eggs
1 1/2 cups mashed overripe bananas (from about 3 large)
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 cup chopped walnuts or pecans, optional

Frosting
1/3 cup butter, softened
1/4 cup + 2 tablespoons heavy cream
1 teaspoon vanilla bean paste
2 1/2 cups powdered sugar

For the cake:
Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish (or use baking spray) then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter, then mix in sour cream and eggs (occasionally scrape down bowl throughout mixing process). Stir in mashed banana and vanilla extract. Add the flour, salt and baking soda then mix well. Mix in nuts, if using.

Pour batter into prepared baking dish, spread into an even layer and bake in preheated oven until toothpick inserted into the center comes out clean, about 33 - 38 minutes. Cool completely on wire rack before frosting.

For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter, powdered sugar and vanilla bean paste. Slowly add in heavy cream and mix until smooth and fluffy. Spread over cooled cake. Store cake in refrigerator in an airtight container. Let rest at room temperature a bit before serving.

Beefy Tomato Soup
(Source: adapted from Mantitlement)

1 lb. ground beef
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, peeled and minced
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
pinch of red pepper flakes
1 (23.5) oz jar of your favorite pasta sauce
4 cups chicken stock
1/2 cup (1/2 8 oz. package) cream cheese
11/2 cups  elbow macaroni or short-tubed pasta
1/4 cup fresh chopped basil, divided (or 2T dried)
Parmesan cheese, for garnish

In a large pot heat the olive oil over medium heat. Add the onion and cook for three to four minutes until the onion gets soft. Add the ground beef, breaking up with a spoon and cook until no longer pink, then add the garlic, salt, pepper, oregano, and red pepper flakes to the beef and stir to combine. Next pour in the chicken stock, scraping the bottom of the pot as you stir, then add the jar of pasta sauce.

Bring the soup to a simmer and let cook for ten minutes. Stir in the cream cheese, using a whisk to incorporate it well, then add half of the fresh basil. Pour in the pasta, stir and let cook for another ten minutes with the lid on. (If the soup is too thick for your liking, thin with additional chicken stock.)

Spoon into bowls and garnish with the leftover basil and a sprinkle of Parmesan.

My Book Club Goes Down Undah

For my book club this time around, we read this terrific book by an Australian author named Liane Moriarty. It was very well done, and a real page-turner. Even though I am in the thick of finals, I still managed to read it in a week. I could hardly put it down! So for our food theme, of course, we headed Down Under.

For an appetizer, I brought a shrimp ring, but I chucked the pre-packaged cocktail sauce, and fashioned a sauce with mayo, BBQ sauce, and hot sauce. Shrimp in a Barbie Sauce, get it?? Ha ha.

Other appetizers included these little puff pastry cups  with baked brie (bottom left) and sausage rolls (bottom right--something a hostess serves at a party in the book). At the top right was some crusty bread spread with a sundried tomato pesto, and also appearing in this photo (top left) was a delicious lamb curry pie that one of the book club members bought at a pie shop in Montreal. It was DELISH!

Because I knew there would be several other meat dishes at this affair, the entree I brought was a vegetarian cottage pie with lentils, butternut squash, and mushrooms. Everyone loved it, and I got several requests for the recipe. I honestly think it would fool carnivores, as it has a very "meaty" flavor and texture. Here's how I made it:








Vegetarian Cottage Pie with Lentils, Butternut Squash, and Mushrooms

Mushroom, Squash and Lentil Filling:
3 tablespoons olive oil
1 large onion, diced
2 stalks celery, diced
1 large carrot, diced
8 oz. sliced crimini (Baby Bella) mushrooms
10 oz. frozen cubed butternut squash
2 cups cooked brown lentils
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons double-concentrated tomato paste
1 generous teaspoon red curry paste
1/2 cup beef gravy (or two tablespoons corn starch, plus one cup of beef broth)

Potato Topping:
3 1/2 to 4 cups mashed potatoes (already prepared on the drier/chunkier side)
1/2 cup cream
1/2 cup shredded cheese of your choice (I used an Italian blend)
garlic and herb seasoning, to taste
pinch of paprika
sprinkling of grated parmesan

In a large skillet, heat the olive oil and saute the onions, celery, carrots, and mushrooms until the veggies are tender. Stir in the squash, lentils, thyme, pepper, tomato paste, red curry paste, and gravy. (If you don't have gravy, after the initial veggies are tender, stir in two tablespoons of corn starch and a cup of beef stock and cook until thickened, then stir in the rest of the filling ingredients.) Put the filling into an ovenproof baking dish.

Combine the mashed potatoes with cream, shredded cheese, and seasoning. Stir to combine. Spread evenly on the top of the veggie filling, rake all over with the tines of a fork, and sprinkle with paprika and grated parmesan cheese.

Bake at 350 F for about 30 minutes until GB&D.

Here are just some of the dessert offerings (clockwise from bottom left): Anzac biscuits, mini cherry cheesecakes, and some sort of chocolate bars with chopped-up biscuits in them called Hedgehog Slices.

The dessert  brought was a baked rice custard with cinnamon and nutmeg (that all swam to the right because of my wonky oven, no doubt) and orange-infused dried cranberries in place of the traditional (but icky, IMHO) raisins. It was fine, but not mind-blowing or anything.

The real showstopper of the evening was this pavlova (also featured in the book). I look how the chef decorated it with strawberries and kiwis--red and green for Christmas. How festive!