COOK'S CORNER

Cooking without the chit-chat. 

Buffalo bleu cheese chicken pasta bake (7 ingredients)

June 1, 2020

12 oz cooked, shredded chicken breast

10 oz cooked spiral pasta

6 oz buffalo sauce

6 oz bleu cheese dressing

4 oz bleu cheese crumbles

4 oz shredded sharp cheddar cheese

4 oz cream cheese, softened

1 t each of salt, pepper, paprika, garlic powder and onion powder


Prepare chicken breasts and pasta ahead of time and set aside

Preheat oven to 400°

In a bowl, mix all ingredients except for shredded cheese

Making sure cream cheese is incorporated throughout

Generously spray a baking dish with cooking spray

Scoop in chicken and pasta mixture

Bake in oven for 10 minutes

Sprinkle with shredded cheese and bake an additional 10 minutes

RECIPE COMING SOON!

June 3, 2020

RECIPE COMING SOON!

RECIPE COMING SOON!

June 5, 2020

RECIPE COMING SOON!

GUMBO <I wanted gumbo for my birthday today> (11 ingredients, I know, that's a lot. But let's celebrate together!) You MUST have the time to stir and stir and stir, you do not want your roux to burn.

May 25, 2020

1/2 c vegetable oil (for roux)

1/2 c all-purpose flour (for roux)

1 bag frozen veggies (peppers, onions, celery)

4 T minced garlic

1 T Cajun seasoning

32 oz stock (I used beef)

2 t Worcestershire 

4 links of andouille sausage, cut in chunks

2 lbs uncooked shrimp, peeled and deveined (frozen is ok)

4 green onions, chopped

1 T File' powder


In a heavy bottomed pot, heat oil on high until bubbling

Add all-purpose flour and whisk constantly until it turns the color of peanut butter (about 20 minutes)

Turn the heat down to medium and continue to whisk until it turns the color of a penny (about 20 more minutes)

Add garlic and celery-pepper-onion mix

Stirring constantly so it won't burn

Slowly add stock and whisk out any clumps

Add Cajun seasoning and salt and pepper to taste

Reduce heat to low and let simmer for 30 minutes

Add Worcestershire sauce and let simmer 5 more minutes

Add file powder and let simmer 5 more minutes

Add sausage and shrimp and let simmer 10 more minutes

Add green onions and let simmer 5 more minutes

Remove from heat and let set for 10 minutes before serving

Serve over rice and sprinkle with more file' powder and hot sauce if desired

BURGER IN A BOWL (7 ingredients)

May 27, 2020

5 oz lean ground beef

2 oz shredded cheddar cheese

1 dill pickle Spear Diced 

2 T 1,000 Island Dressing 

2 c shredded lettuce 

1/2 c diced tomato

1/4 c sliced red onion


Layer shredded lettuce in a bowl and top with  cheese, cooked beef, red onion, tomato and pickle

Drizzle with 1,000 island dressing

GARLIC PARMESAN BACON BURGER

May 29, 2020

1 lb ground meat (beef, chicken, pork, or turkey)

1 t each of salt, pepper, garlic powder, onion powder

1/4 c  grated Parmesan cheese (per burger)

2 strips of crisp, cooked bacon (per burger)

3-4 T minced garlic (divided 1 tablespoon per burger)


Preheat the oven to 425°

In a bowl add meat and season with salt, pepper, garlic powder, onion powder and minced garlic

Divide the meat into 3-4 patties

Line a baking sheet with parchment paper and  add the burgers

Bake for 6 minutes, then flip the burgers and cook for 6 minutes longer

While burgers are baking, cook bacon to desired crispiness, drain fat and set aside

When the burgers are just about done, top each with about 1/4 cup  grated Parmesan cheese and 2 strips of crisp, cooked bacon

Bake another 3 minutes until cheese has melted


 

SLOW COOKER APRICOT CHICKEN (8 ingredients)

May 18, 2020

6 boneless chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 onion diced

1 c apricot preserves

2 T soy sauce

1 T Dijon mustard

1 t ground ginger


Place chicken thighs in the bottom of a slow cooker

Add onions on top

Whisk together the apricot preserves, soy sauce, Dijon, salt, pepper and the ground ginger

Pour over the top

Cook on low for 6-8 hours

When finished, remove chicken and set on a foil lined baking sheet

Spoon the sauce over the chicken

Broil for 5-10 minutes or until the chicken begins to brown on top

BBQ CHICKEN BAKE (8 ingredients)

May 20, 2020

2 lbs chicken tenderloins

2 T olive oil

1 c BBQ sauce (divided)

1 (22 oz) can bbq baked beans

1 (14 oz) can corn 

1/2  green bell pepper, diced

1 box cornbread mix (prepared by package instructions)

1 1/2 cup shredded cheddar cheese


Preheat the oven to 375° 

Spray a 9 x 13 inch baking dish with cooking spray

Preheat skillet over medium-high heat

Brush chicken with oil and season with salt and pepper

Place chicken in the pan and cook until no longer pink, about 5-8 minutes. Using about 1/4 cup of barbecue sauce, brush each side of chicken with sauce while the other side cooks.

Transfer cooked chicken to bowl and shred using forks

Add beans, corn, bell pepper and remaining bbq sauce and stir to combine

Transfer to prepared baking dish

Spoon cornbread mixture evenly over the chicken and beans mixture

Bake for 30-40 minutes., until cornbread is golden brown on top 

Sprinkle with cheese and bake in oven another 5 minutes

PEPPERONI PIZZA SLIDERS (8 ingredients)

In honor of my son and Sous Chef Quinn whose 17th birthday was yesterday, May 21. My fave pepperoni pizza guy!

May 22,2020

12 mini brioche buns (King's Hawaiian are best)

15 oz can pizza sauce

6-7 oz package pepperoni slices

9 oz shredded mozzarella cheese

1/2 Cup grated Parmesan Cheese

1/4 cup Butter, melted

1 t garlic powder

1 T Italian seasoning


Preheat oven to 350°

Cut the buns in half and place the bottoms of the buns into a 9×13 pan

Spread pizza sauce over the buns

Divide the pepperoni slices among the buns Sprinkle mozzarella on top of pepperoni

Place the top half of the buns back on top

In a bowl combine butter, Parmesan and spices spread over the top of the buns

Cover the pan with foil and bake for 25 minutes

PORK CHOPS AND APPLES (7 ingredients)

March 11, 2020

4 t canola oil, divided

4 boneless pork loin chops 

3 c sweet onion slices

2 medium Granny Smith apples, peeled and sliced

1/2 c water

1 T cider vinegar

1 t garlic powder (optional)

1/2 t salt and pepper

1/4 t dried rosemary (optional)


In a large nonstick skillet heat 2 teaspoons canola oil over medium-high heat; cook pork chops until browned, about 3 minutes on each side

Remove chops; set aside and keep warm

In the same skillet, cook and stir onion in remaining 2 teaspoons canola oil for 7 minutes or until golden brown

Add apple slices; cook and stir 3 minutes longer

Combine the water, vinegar, garlic powder (optional), salt, pepper and rosemary (optional) 

Bring to a boil

Return chops to pan

Reduce heat; cover and cook until apples are crisp-tender

CHEESY CHICKEN BROCCOLI RICE BAKE (7 ingredients)

March 13, 2020

3 c cooked chicken (shredded)

16 oz frozen broccoli (cooked)

1 can cream of chicken soup

1 package of precooked rice

2 c shredded cheddar cheese, divided

1 T garlic powder

1/2 t each salt and pepper


Preheat oven to 350° 

Mix all ingredients (only half of cheese) together in a bowl

Pour into an oven-safe baking dish

Sprinkle remaining cheese on top

Bake for 25 minutes

CHICKEN PICCATA (8 ingredients)

March 15, 2020

2 boneless skinless chicken breasts

1/4 t each, salt and pepper

1/4 c all-purpose flour

2 T olive oil

1/2 c chicken stock (or broth)

2 T capers, drained (optional)

2 T lemon juice 

2 T butter


Preheat oven to 350°

Cut chicken breasts in half crosswise

Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper

Place flour in a shallow bowl

Dip chicken in flour to coat both sides; shake off excess

In a large skillet, heat 1 tablespoon olive oil over medium-high heat

Brown chicken in batches, adding additional oil as needed

Transfer chicken to an ungreased 13x9-in. baking dish

Add chicken stock, capers and lemon juice to pan, stirring to loosen browned bits from pan Whisk in butter, 1 tablespoon at a time, until creamy

Pour sauce over chicken

Bake 5-10 minutes or until no longer pink

Serve over cooked egg noodles or rice if you like

CHICKEN AND STUFFING BAKE (8 ingredients)

May 4, 2020

1 box chicken stuffing mix

2 c cooked, diced chicken

1-14 oz can sweet corn, drained

1-14 oz can black beans, drained

1-10 oz can Rotel

2 c "Mexican" blend cheese

2 c heavy cream

1 cup crushed corn chips


Preheat oven to 400° F

Spray an 11x13 deep dish pan or large casserole dish with cooking spray

In a large bowl, combine all ingredients except for the corn chips and 1/2 cup of cheese blend

Mix well until all items are moistened with the heavy cream

Pour mixture in to baking dish and smooth out even and sprinkle remaining cheese on top 

Cover with foil and bake for 20 minutes

Remove from oven and serve

Sprinkle crushed corn chips on each individual serving and garnish with sour cream, lime and green onions if you like


COCONUT CHICKEN TENDERS

May 6, 2020

1.5 lbs boneless & skinless chicken breasts

1 egg

2/3 cup coconut flakes

1/4 cup flour 

1/2 tsp garlic powder

1/2 tsp salt and pepper


Preheat oven to 425°  

Line large baking sheet with parchment paper

Cut chicken breasts into 1 inch wide strips

Set aside

In a shallow bowl, add egg and whisk 

On a plate, add coconut flakes, flour, garlic powder, salt and pepper; mix well with a fork

Dip both sides of each chicken tender into the egg wash, then coat in coconut flakes mixture and place on a baking sheet

Rpeat with remaining meat

Spray chicken fingers with cooking spray and bake for 25 minutes or until golden brown




TOMATO SPINACH PASTA (10 ingredients)

May 8, 2020

½ lb Penne pasta

1 Yellow onion, chopped

2 T Garlic, minced

1 T Olive oil

1-15 oz can Diced tomatoes (do not drain)

1 T Italian seasoning

2 T Tomato paste

¼ c Grated parmesan cheese

½ bag Raw spinach

2 oz Cream cheese


Bring a large pot of water to boil over high heat 

Add pasta and cook until tender. About 10 minutes

Drain pasta and set aside (save ½ cup of pasta water) 

While pasta is cooking, cook onion and garlic in a skillet with olive oil over medium heat. About 5 minutes. 

Add to skillet the can of diced tomatoes, Italian seasoning, tomato paste and ½ c of pasta water

Mix until tomato paste is dissolved

Cut cream cheese into chunks and add to the skillet one at a time

Over low heat, mix until all cream cheese has melted

Add parmesan cheese and spinach and cook until spinach has wilted. About 3-5 minutes

Add penne pasta to the skillet and stir until incorporated

Season with salt and pepper and enjoy

POTATO AND SAUSAGE PIE (8 ingredients)

May 1, 2020

12 ounces ground sausage (I used turkey)

6–8 eggs

1/2 c milk

1/2 t  ground sage

salt and pepper to taste

1 pound raw shredded potatoes (or store bought shredded hash browns) 

1 cup shredded cheese of your choice (I used extra sharp cheddar)

2 cups baby spinach


Preheat the oven to 350° F 

Line a pie pan with parchment paper

Brown the sausage until completely cooked and crumbly  

Remove from heat and let cool 

Whisk the eggs, milk, sage, salt and pepper

Add the hash browns, 2/3 cup cheese, spinach, and sausage 

Mix until combined

Transfer to the pie pan and top with remaining cheese

Cover loosely with foil and bake for 30 minutes or until set 

Remove foil, turn heat to 400° and bake an additional 10 minutes until golden brown on top

RAMEN (7 ingredients)

April 29, 2020

2 packages quick cooking ramen (seasoning pack removed)

1 T sesame oil or oil of choice

2 bell peppers thinly sliced (green and red)

2 c coleslaw mix (or shredded cabbage)

2 T soy sauce

2 c cooked, chopped chicken breast

2 T water

1 t minced garlic


Fill a medium pan half way with salted water and bring to a boil

Add ramen and cook, stirring to break up the noodles half way, for 2-3 minutes until al dente 

Drain ramen and set aside

In the same pan, heat oil over medium-high heat Add peppers and cook until crisp-tender 

Stir in coleslaw mix and cook a couple minutes while you prepare the sauce

In a medium bowl or liquid measuring cup, whisk together soy sauce, water and garlic.

Add cooked ramen, cooked-chopped chicken and sauce back to the pan, stirring just until combined and heated through 

Adjust seasoning to taste 

PRETZEL CHICKEN BITES

May 1, 2020

6 c Mini pretzel twists, crushed

1/4 c Honey Dijon mustard

2 large eggs

1 Boneless-skinless chicken breasts, cut into chunks

Salt and pepper to taste

1/4 c all-purpose flour


Preheat oven to 425° F 

Grease two baking sheets with cooking spray In a large Ziploc bag, crush pretzels with a can from the pantry

In a small bowl, whisk together honey mustard and eggs 

In another bowl, coat chicken with salt, pepper and flour

Dip each chicken piece into honey mustard/egg mixture, and shake off extra back into the bowl 

Roll  the chicken in crushed pretzels, pressing  the pretzels, pressing firmly

Transfer to greased baking sheets in even layers and spray again with cooking spray

Bake, turning halfway through, until chicken is cooked through and pretzels are golden, 12 to 15 minutes

MINI CHICKEN POT PIES

April 20, 2020

2 boneless, skinless chicken breasts, cooked and diced

1 (14 oz) can cream of chicken soup

1 c frozen mixed veggies (peas-carrots-potatoes)

1 c extra sharp shredded cheddar cheese

1 t onion powder

1 can ready to bake biscuits


Preheat oven to 400° F

In a large bowl, combine the cooked chicken breasts, cream of chicken soup, frozen veggies, cheese, and spices

Lightly grease a 12-cup cupcake pan and place the biscuit dough into each cup, pressing into the bottom and up the sides

Spoon the pot pie mixture into each biscuit cup and sprinkle a little more cheese on top

Place in the oven and bake for 15 minutes 

SAUSAGE AND CABBAGE (7 ingredients)

April 22, 2020

1 lb smoked beef sausage sliced thin in a coin shape

1/2 lg. head of green cabbage cored and sliced

5 cloves garlic minced

2 T butter

1/2 T olive oil

2 T red wine vinegar

1 medium onion diced medium

S&P to taste


Heat a large sauté pan on medium heat and melt butter

Add garlic and onion and sauté until garlic is fragrant and onions are translucent

Add red wine vinegar and mix well

Add sausage and sauté until slightly browned

Add cabbage and olive oil to the pan and cook for 10 minutes on medium-low heat

Season with salt and pepper

POWER BITES

April 24, 2020

2/3 c Shredded coconut

1 c Old-fashioned oats

½ c Dark chocolate chips

1 t Vanilla extract

1/3 c Honey or sweetener of choice


In a bowl, stir all ingredients together until thoroughly combined

Cover and chill in the refrigerator for 2 hours Coat hands with cooking spray and with a tablespoon, measure oat mixture into ball

Eat immediately, or seal in a container in the refrigerator up to 1 week or freeze up to 3 months 

PASTA POMODORO (8 ingredients)

April 13, 2020

1/4 c extra virgin olive oil

1 medium white onion chopped

5 garlic cloves minced

1 28- oz can whole peeled tomatoes 

1/4 cup chopped basil

12 oz cooked spaghetti *reserve 1/2 c of pasta water for later

2 T unsalted butter cut into pieces

1/4 c grated Parmesan cheese


Heat the olive oil over medium heat

Add the onion and cook, stirring occasionally for 10 minutes

Add the garlic and cook for 3 minutes

Puree the tomatoes in a blender or food processor

Stir in the puréed tomatoes and season with salt and pepper

Cook the sauce until it starts to thicken stirring occasionally, about 20 minutes 

When the sauce has thickened, stir in the fresh basil

Place the cooked pasta back in the  pot, add the tomato sauce and reserved pasta water Stir until the sauce coats the pasta

Add butter and Parmesan cheese and toss until butter and cheese are melted

Serve hot

APPLE CAKE (7 ingredients)

April 17, 2020

2 eggs

1 3/4 c white sugar

2 t cinnamon

1/2 c canola oil

6 red delicious apples

2 c all-purpose flour

2 t baking soda


Preheat oven to 350°F

In a large bowl, mix the eggs, sugar, cinnamon, and oil

Peel and slice the apples and add to mixture in bowl, coating the apples as you go to keep the apples from turning brown

In a separate bowl mix together the baking soda and flour, then add to the ingredients in the other bowl

Mix well with a wooden spoon until all of the flour is absorbed by the wet ingredients

Pour mixture into a greased one 9x13" or two 9" round pans

Bake for 55 minutes

BISCUITS AND GRAVY

April 15, 2020

1 can of store bought buttermilk biscuits

1 lb sage pork breakfast sausage

1/2 c unsalted butter

1/3 c all-purpose flour

4 c whole milk

1/2 t salt and 1/2 t black pepper


Bake biscuits according to package instructions


GRAVY

In a large-heavy bottomed pot, cook sausage over medium heat, breaking up large pieces

Add butter to sausage (do not drain grease)

Add flour and stir until there are no chunks

Add spices

Add milk and stir until gravy thickens and is smooth

Serve gravy over hot biscuits cut in half

TUNA RICE BOWL (8 ingredients)

April 6, 2020

1 cup cooked long grain rice

1 can of tuna (in olive oil)

1/2 c finely diced tri-color peppers

2 T soy sauce

1/8 t red pepper flakes

1/2 t sesame oil

1/3 c rice wine vinegar

1/4 c sliced green onions


Place tuna in a large mixing bowl and break up with a fork 

Toss in tri-color peppers, 1/4 cup green onions, rice wine vinegar, soy sauce, and sesame oil

Mix until thoroughly combined

Fluff cooked rice with a fork to separate the grains 

Mix rice and tuna/pepper thoroughly with a spoon until all the ingredients are evenly incorporated 

Taste and adjust seasoning if needed 

You may want to add a dash of lemon juice and sriracha sauce

Top with red pepper flakes and 1 teaspoon of green onion

BANANA CHOCOLATE GALETTE 

April 8, 2020

2 .5 oz hazelnuts, roughly chopped

1/2 c mini dark chocolate chips

1 sheet of store-bought puff pastry

3 bananas, sliced

3 T light brown sugar


Heat the oven to 400° F 

Grind half of the hazelnuts in a small food processor until they resemble fine breadcrumbs 

Pour into a bowl with the chocolate chips

Roll the puff pastry out to a 8" round  on a sheet of baking parchment

Scatter the chocolate chip-hazelnut mixture over the puff pastry circle, leaving a 5 cm border

Top with the sliced bananas and most of the remaining hazelnuts

Fold the edges of the pastry over. 

Transfer the galette to a baking sheet along with the parchment, then chill in the fridge for at least 10 mins

Remove from the fridge and sprinkle the brown sugar over the galette

Bake for 25-30 mins, or until golden and puffed up. Scatter  the remaining hazelnuts and serve

CHICKEN TACO CASSEROLE (7 ingredients)

April 10, 2020

1 rotisserie chicken, shredded

1 can of Rotel

1 large bag of nacho Doritos

1 package of taco seasoning

1 can of cream of chicken soup

1 c of sour cream

2 c shredded extra sharp cheddar cheese


Preheat oven to 350° F

Combine sour cream, shredded cheddar, Rotel, cream of chicken soup, taco seasoning and shredded chicken in a bowl

In a 2 quart glass casserole dish, layer 1 cup of crushed Doritos

Layer 1 cup of chicken mixture

Layer another cup of crushed Doritos

Layer remaining chicken mixture

Top with remaining crushed Doritos

Bake for 25 minutes

Let set for 5 minutes before serving

Top with more sour cream, lettuce, tomato or even green onions and black olives if you like

MINESTRONE SOUP

April 3, 2020

6 c chicken broth or 6 c water with 6 chicken bouillon cubes

1 can (28 oz) diced tomatoes

1 can (14 oz) kidney beans

2 c Capri blend veggies (carrots, green beans, yellow squash, zucchini)

1 c Ditalini pasta

Salt and pepper to taste (you can add thyme too if you like)


Combine all ingredients in a Dutch oven and bring to a boil

Reduce heat to a low-medium simmer and cook for 15 minutes  

CINNAMON ROLLS

April 1, 2020

1 (8-ounce) tube crescent rolls

1/4 cup butter (melted, divided)

1/4 cup brown sugar (packed)

2 tablespoons ground cinnamon

1 cup powdered sugar

2 tablespoons milk


Preheat the oven to 375° F.

Grease an 8- round cake pan

Open the can of crescent rolls

Pinch the dough seams together to make one large rectangle

Brush half of the melted butter over the dough

Sprinkle dough with brown sugar and cinnamon

Roll it up tightly on the long side of the rectangle

Using a serrated knife, cut the dough into eight rolls. Place them into a prepared pan, swirly side up

Bake the cinnamon rolls for 10 to 12 minutes or until the tops of the rolls are lightly browned

In a bowl, stir together the rest of the butter, powdered sugar, ​and 2 tablespoons milk to make the icing 

Spoon the icing over the rolls right after they come out of the oven

CORN PUDDING

March 30, 2020

3 T of Bisquick (or Carbquick for people on keto)

6 eggs

2 c heavy cream

1/2 c salted butter, melted plus 1 T softened

6 c of sweet corn (3 cans of corn)

2 T fresh thyme

salt and pepper to taste


Grease a glass casserole dish with the tablespoon of softened butter

Preheat oven to 350° F

Stir together Bisquick, salt and pepper and thyme

In a separate bowl whisk together eggs, creamy and melted butter

In a skillet, roast corn until it just starts to get a little brown/black color

Mix all ingredients together in one bowl and pour into the casserole dish

Bake about 40 minutes or until browned 

BLACK BEAN BURGER

March 23, 2020

1 (16 oz) can of black beans, drained, rinsed

1/2 green pepper, diced medium

1/2 yellow onion, diced medium

salt and pepper to taste

1 large egg

1/2 c bread crumbs


In a medium bowl, mash black beans with a fork until thick and paste-like

Add diced onion, green pepper, minced garlic, S&P and spices (of your choice: cumin, chili powder etc.) and mash some more

Add one egg and bread crumbs

Mash together until sticky and holding together

Form four burger patties and bake on a greased baking sheet for ten minutes, turning over at the half way mark   

KETO SPAGHETTI

March 25, 2020

2 egg yolks

2 c mozzarella cheese

1 28 oz can of whole tomatoes

5 T of unsalted butter

1 small white onion-halved

1 clove of garlic-minced

Salt and pepper to taste

(any other Italian seasoning you may like-optional)


PASTA

Melt mozzarella cheese in a microwave safe bowl 1-2 minutes

Cool cheese for 30 seconds and fold in egg yolk

Place egg-cheese mixture in between 2 pieces of parchment paper and gently flatten with hands rolling pin

Remove top parchment paper and cut into strips with a pizza cutter

Refrigerate at least an hour (overnight is best)

Boil pasta in salted water for one minute

Drain pasta and serve with sauce below


SAUCE

Place the tomatoes, butter, onion halves, garlic and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat

Lower the heat to a simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon

Cook about 45 minutes

Remove and discard the onion

Serve over pasta recipe above

HOMEMADE SODA BREAD (no yeast)

March 27, 2020

2 c all-purpose flour and a little more for kneading

3/4 t baking soda

1/2 t Kosher salt

1 c buttermilk or 1 c milk adding 1 T of lemon juice or 1 T white vinegar until milk curdles a little bit

3 T unsalted sweet cream butter


Preheat oven to 375° F

Whisk together flour, baking soda and salt

Add buttermilk to 2 T of melted butter

Gently mix dough and incorporate into a ball form

Flour your work surface

Place the dough on your work surface then sprinkle with additional flour

Turn the dough so that it is coated on all sides with flour then knead eight-ten times 

Shape it into a 6-inch domed round

Transfer the dough to a bread loaf pan

Using a sharp knife, cut a large "X" across the top then brush the top with the remaining 1 tablespoon melted butter

Bake the bread for about 35 minutes