Mac n Cheese

My grandma taught me to make something like this when I was about 16. She has always been an amazing cook. I was so excited to find the recipe that I had to make it right away. I only made half of it because it's not fat free, and I really didn't want to be eating it all week.


4 Tbsp. butter, cut in pieces
1/2 lb. uncooked macaroni
3 eggs, lightly beaten
1 c. milk
½ c. sour cream
½ tsp. salt
½ tsp. pepper
½ tsp. dry mustard powder
4 c. grated cheddar


Preheat oven to 350. butter a 2 quart flameproof baking dish. In a large pot of boiling water, cook macaroni. Meanwhile, in a medium bowl, mix together the butter, eggs, milk, sour cream, salt, pepper and mustard. Drain macaroni, transfer to a large bowl and stir in 2 c. cheese. Add egg and milk mixture and stir to combine. Pour into the baking dish and bake for 30 minutes, or until set. Top with remaining 2 c. cheese and put the baking dish under the broiler until bubbly and golden brown.

Onion Lover's Bacon Cheeseburger

Okay, so I may not be losing any weight eating like this, but it was so good and so worth it. At least the onion rings are baked and not fried. That's something right?

Onion Rings:
olive oil
1 small sweet onion, cut into rings
1 egg, beaten
3 Tbsp. bread crumbs
1 tsp. salt

Burger:
2 slices bacon
1/2 c. sliced sweet onion
4 oz. ground beef
1/4 tsp. salt
burger bun
BBQ sauce
1 slice pepper jack cheese

Preheat the oven to 400. Brush a baking sheet with olive oil. Seperate the onion into rings. Dip in egg and then into bread crumbs mixed with salt. Place on baking sheet and brush with olive oil. Bake on the lower rack of the oven for 6 min. then flip and bake for 10 min.

Cook the bacon in a skillet until the fat starts to melt, then add the sweet onion. Cook until the bacon is cooked and the onion is tender.

Form the beef into a patty and season with salt. Cook until no longer pink and serve on the bun with cheese, BBQ sauce, onions strips and onion rings. YUM, YUM!!

*Note that this recipe is only for one serving

Chick-fil-a chicken strips

Chick-fil-a is one of my favorite places to eat. There isn't one in Idaho Falls, so I have been very excited to eat here in Texas.

1 boneless, skinless chicken breast
2 tsp. flour
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. cayenne
olive oil
1 egg white
1 1/2 tsp. milk
3 Tbsp. dry bread crumbs

pound the chicken flat and cut into 6 pieces. Combine flour, sugar, salt, paprike, ground black pepper, garlic powder, onion powder and cayenne in a small bag. Shake the chicken in the mixture. Place in refrigerator for 10 minutes. Preheat the oven to 450 and brush a baking sheet with olive oil.

Combine the egg white and milk in a bowl. Spread bread crumbs on wax paper. Dip chicken in egg and then in crumbs. Place on baking sheet. Lightly brush with olive oil. Bake until bo longer pink inside.

Wendy's Spicy Chicken Fillet

I've never actually had a spicy chicken fillet, but it is Samantha's favorite, so we tried making them and she said it tasted a lot like the real thing. Marshall thought it was a little too spicy. Either way it was quite a tasty meal, and since it's baked and not fried it is healthier too. Note that this recipe is only for one sandwich.


1 tsp. flour
1/4 tsp cornstarch
1/4 tsp paprika
1/4 tspcayenne
1/4 salt
pinch of garlic powder
pinch of turmeric
boneless, skinless chicken breast, pounded 1/2" thick
olive oil
1 egg white
1 tsp. milk
3 1/2 Tbsp. panko crumbs
ground black pepper
hamburger bun or kaiser roll
lettuce
tomato
mayo

combine flour, cornstarch, paprika, cayenne, salt, garlic powder, and turmeric in a small bag. Ske to mix and add chicken. Shake to coat. Place in the refrigerator for 10 minutes.

preheat oven to 450. Brush olive oil on a baking sheet. Combine egg white and milk in a small bowl. Spread the panko crumbs on wax paper. Dip chicken in egg and then in panko crumbs. Repeat dipping into egg and then in panko crumbs. Place on baking sheet. Lightly brush with olive oil on both sides and season with black pepper. bake until chicken is cooked through.

Toast the bun and spread with mayo, then chicken, lettuce and tomato.

Spaghetti with Meat Sauce

I like this so much better than the canned spaghetti sauce. The tomato flavor isn't so strong, which is a plus for me. Definitely one I'll make again. From The Comfort Table.

2 lbs. ground beef (I only used one. That's too much meat for me)
1 medium yellow onion, grated
1-12 oz. can tomato paste
1-16 oz. can tomato sauce
2 Tbsp. sugar
2 Tbsp. chili powder
1 tsp. garlic salt
1 1/2 tsp. kosher salt
1 tsp. fresh ground black pepper
2 bay leaves
1 Tbsp. white vinegar
1 lb. spaghetti

In a stock pot combine the beef (do not brown first, onion, tomato paste, tomato sauce, 2 c. water, sugar, chili powder, garlic salt, salt and pepper. Mix until combined. Add the bay leaves. Cover and simmer over medium low heat for approximately 2 hours. Stir in the vinegar and simmer another 30 minutes. Meanwhile, cook spaghetti and then top with meat sauce. (I only used half the sauce on my spaghetti, so i froze the other half and saved it for a night when I needed to make dinner quickly.)

Italian Sausage and Provolone Flat Pie

This was just so easy and simple, yet tasted so good. Samantha and Amy made sure they took leftovers for lunch the next day.

1 pkg. puff pastry
1 Tbsp. extra virgin olive oil
3/4 lb. sweet or hot Italian sausage, casings removed
1 1/2 c. grated provolone
1 egg, lightly beaten

On a lightly floured surface, unfold the pastry dough and roll into a rectangle. Cut in half and transfer to the refrigerator for 20 minutes.

Heat the olive oil in a skillet over medium heat. Add the sausage, breaking it up with a wooden spoon and brown for about 10 minutes. Spoon the sausage onto a pastry rectangle, leaving a 1 inch border. Top with provolone. Using a pastry brush, brush the border with the egg. Lay the second rectangle over the filling and press gently to seal. Refrigerate fro another 20 minutes. Preheat the oven to 375. Brush the entire top of the pastry with the egg. Gently cut 5 three inch vents in teh top. Bake, rotating once, for 35-40 minutes. Let cool for 10 minutes before slicing and serving.

Baked Gnocchi

This was a terrific dish, although I think I should have done 2 batches of the Gnocchi. I posted the recipe for the Gnocchi just before this one. The recipe says that using the vacuum packed gnocchi from the store works just as well as fresh, but I wouldn't be me if I didn't try out the homemade stuff.

2 pkg. gnocchi
3 c. heavy cream
1 c. reduced sodium chicken broth
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
12 oz. baby spinach
3 oz. goat cheese
1/2 c. freshly grated parmesan

Preheat the oven to 400. Place the gnocchi in a lightly greased 9 x 13 pan. Set aside. In a medium saucepan whisk together cream, chicken broth, and flour over medium heat. COntinue whisking until sauce is simmering and thickened, about 5 minutes. Add the salt, pepper and nutmeg. Add spinach and toss to coat in the cream. Pour over the gnocchi. Crumble goat cheese on top and sprinkle with parmesan. Bake 30 min.

Gnocchi

These are little potato/pasta dumplings. I had a little trouble forming these with the fork, and was really worried about how they would turn out. But once I bit into them, I was amazed at how good they were. You should try them. From Everyday Pasta

2 baking potatoes, about 12 oz. each
1 egg, lightly beaten
1 tsp. salt
1/2 tsp. fresh ground pepper
3/4 c. flour

microwave the potatoes in the microwave until tender. (don't forget to pierce them first).While still warm cut in half and scoop out the flesh into a large bowl. Mash well and add egg, salt and pepper. Sift flour over mixture and stir just until blended.

Scoop out a large spoonful and roll into a half diameter rope. Cut into 1 inch pieces. Now this next part was tricky. Roll each piece over the tines of a fork. If you mess up it will still taste good.

In two batches, cook in a large pot of boiling, salted water until they rise to the surface, about 3 minutes.

Fresh Pasta

This is the recipe that i use when making pasta, from Everyday Pasta. I use a little less flour because i mix it with a food processor, but if you do it by hand you will be able to feel when it is ready. Make sure you let it rest for 30 minutes once it's been mixed. Now that we've done it so much, it is really easy for us to make. I say us, because i always need help rolling and cutting it. The kids love to help!

3 c. all purpose flour
4 large eggs
1 Tablespoon kosher salt
1 Tablespoon olive oil

Lightly beat the eggs and add salt and oil. Put the flour in the food processor and add egg mixture. Combine until the liquid is evenly distributed. (i have been known to add a tablespoon or 2 of water if it's too dry.) Knead the dough until smooth, wrap in plastic wrap and let rest 30 min.

The Most Amazing Alfredo Sauce

if you have time and a pasta machine, serve this with fresh pasta. So much better!!

3/4 c. butter
1 c. whipping cream
1/4 tsp. white pepper
2 c. fresh grated parmesan
1 tsp. cornstarch

melt the butter over low heat. Whisk in the cream and pepper, stirring frequently until it thickens slightly. Stir in 1 1/2 c. parmesan and stir until melted. Whisk in the cornstarch and stir until thickened, about 3 minutes. Serve over fettucine and top with remaining parmesan.

Big Mac

Seriously, the sauce really did taste like a big mac. Amy informed me that she has never had a big mac, but she really liked these. We didn't double decker them, so not very authentic.

ground beef
salt
sesame seed bun
kraft singles
finely chopped onion
shredded iceberg lettuce
sliced dill pickles

form ground beef into patties and season with salt. Cook until no longer pink in a non stick skillet and top with cheese. Toast buns cut side down in the pan. Spread sauce on a bottom bun. place patty cheese side down.
place another bun bottom on top and cover with sauce. Top with sauce, onion, lettuce, pickles, burger patty and bun top.

sauce (1 serving):
1/3 c. mayo
2 tsp. dill pickle relish
2 tsp. ketchup
2 tsp. sugar
2 tsp. yellow mustard
1 Tbsp. + 1 tsp. finely chopped white onion

combine mayo, relish, ketchup, sugar, and mustard. mix well. stir in onion just before serving.

Cheddar Dill Scones

4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash


Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Sour Cream Coffee Cake

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (2 1/4 c. flour + 1/4 c. cornstarch)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped pecans, optional

For the glaze:
* 1/2 cup confectioners' sugar
* 2 tablespoons real maple syrup



Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the pecans, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Denny's French Toast

4 eggs
2/3 c. milk
1/3 c. flour
1/3 c. sugar
1/2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. ground cinnamon
6 slices texas toast

Whisk together the ingredients. Dip bread in egg mix and place on hot, buttered griddle.

Brown Sugar Bacon Waffles

I got this off Joy the Baker. They were so good. The LDS missionaries stopped by right after we had started eating (We eat a little early) so I invited them in to have some. They really liked them. Scott ate 3! Amy actually made them, I just did the bacon.

For the Bacon:
10 slices of bacon
1/4 cup brown sugar

Preheat oven to 375 degrees F. Spray a baking sheet with non stick cooking spray and line with foil. Arrange bacon in a single layer on the baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes. Remove from oven. Immediately remove bacon slices using a pair of tongs. Place them on a cutting board (not paper towels, they’ll stick!) to cool before chopping. Once cool, chop the bacon into bite size bits and set aside.

For the Waffles:
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup brown sugar
2/3 cups canola or grapeseed oil
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups buttermilk

*If you don’t eat bacon for some reason, try adding 1/4 teaspoon nutmeg and 3/4 teaspoon cinnamon to the batter. Yum!

Set up your waffle iron on a level, clean surface and turn on to preheat.

In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Once almost fully incorporated, add the bacon bites. Stir. Try not to over mix the batter or the waffles will become tough. It’s ok if a few lumps remain in the batter.

Cook according to your waffle machine instructions.

Serve with maple syrup and strawberries.

McDonald's Ice Cream Frosting

This was the weirdest frosting. Samantha made cupcakes and then we figured out we didn't have powdered sugar to make the frosting, so I looked on the internet and found this one for granulated sugar. Right after I added the milk, I thought for sure I had ruined. It looked like a big mess. I let it beat for a while and it started to come together. Finally it was done and we tasted it. Just like McDonald's vanilla ice cream. The texture is kind of strange too. It was really good on our cupcakes.

1 egg white
3/4cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract

Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.

Spanish Egg and Potato Tortilla

I thought this was perfect for dinner. I got it from cook's illustrated. We had this when we were in Spain and of course it was better, but this is still good. Just the kind of thing I like.

1/4 c. olive oil
1 lb. russet potatoes, peeled and cut into 1/4 inch cubes
1 onion minced
salt and pepper
10 large eggs

Preheat oven to 450 degrees. heat oil in a 10 inch oven proof skillet. add potatoes, onion and 1/2 tsp. salt. cover and cook, stirring occasionally, until potatoes and onions are soft, 8-10 minutes.

Whisk eggs, 1/4 tsp. salt and 1/4 tsp. pepper together. Add to skillet and cook using rubber spatula to stir gently in circular motion, until slightly thickened, about 1 minute.

Bake in oven until top is puffed and edges have pulled away slightly.

Carrot Cake

Samantha made these the other day when we were feeding the missionaries. They are very simple, but really good. I have learned 2 things about cakes and banana bread. #1.If the recipe calls for pecans, use them. They really make a difference. #2. Vegetable oil instead of butter makes it much more moist.

1 cup pecans or walnuts, toasted and coarsely chopped
3/4 pound raw carrots (about 2 1/2 cups finely grated)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups granulated white sugar
1 cup vegetable or canola oil
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Cream Cheese Frosting:

1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners sugar, sifted
1 teaspoon pure vanilla extract
finely grated lemon zest of one lemon

Dry Ranch Mix

1 Tbsp. parsley
1 tsp. dill
1 tsp. onion powder
1 tsp. dry minced onion
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper

Mix 1 Tbsp. with 1 c. mayo and 1 cup buttermilk. Allow to chill.

Coconut Cupcakes

The best ever!

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Directions

Preheat the oven to 325 degrees F.
Cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Jennifer Shepherd's Clam Chowder

Jennifer was an old neighbor/friend. I had this at a ward something or other and had to have the recipe. I used sea salt to season it rather than kosher and I really liked how it turned out. I don't usually add a lot of salt to my food, but I accidentally over salted this, according to my standards, and really liked it.

2 cans minced clams
1 c. onion
1 c. celery
2 c. diced potatoes
¾ c. butter
¾ c. flour
1 qt. half and half
½ tsp. sugar
salt and pepper to taste

Dice all vegetables and place in a large frying pan. Pour liquid off clams and add water to just cover the vegetables. Cook over medium heat about 20 minutes. In separate pot melt butter and add flour and cook about 2 minutes. Add half and half and stir until smooth. Add vegetables and water from frying pan. Add clams, salt, pepper and sugar.

Chicken Chili

We made this tonight for dinner and Amy was telling me she didn't want to eat it, then after she tasted it, she asked if she could take leftovers for her lunch tomorrow. (Barefoot Contessa Parties). We only made a 1/4 of it.
3 cups chopped yellow onions
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (2 cloves)
4 red bell peppers, cored, seeded, and large-diced
4 yellow bell peppers, cored, seeded, and large-diced
2 teaspoon chili powder
2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
4 teaspoons kosher salt, plus more for chicken
4(28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream



Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Perfect Roast Chicken

From Barefoot Contessa. We really enjoyed this with mashed potatoes and gravy. YUM!
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions and carrots in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Chicken Pot Pie

From "The Comfort Table" by Katie Lee Joel.

one 14-17 oz. puff pastry
1 qt. low sodium chicken broth
1 large onion, quartered
2 bay leaves
1 tsp. whole black peppercorns
3 sprigs fresh thyme, plus 1 Tbsp. chopped
4 boneless, skinless chicken breast halves
3 Tbsp. unsalted butter
1/2 c. peeled fresh pearl onions (I used frozen)
2 med. diced carrots
1 c. sliced white mushrooms
1 c. thawed frozen peas
5 Tbsp. flour
1 c. milk
1 tsp. kosher salt
1/2 tsp. pepper
1 large egg, lightly beaten

Combine broth, onion, bay leaves, peppercorns and thyme sprigs in a large pot over high heat. Bring to a boil, reduce heat and simmer 30 minutes. Add chicken breasts. Raise heat and return to a boil. Reduce and simmer until chicken is cooked through. Transfer to a plate. Strain stock and set aside 2 1/2 c. Cut chicken into bite size pieces. Preheat oven to 375. Melt butter in a large skillet over medium heat. Add pearl onions and carrots. Cook, stirring occassionally, for about 5 minutes. Stir in flour and cook 1 minute more. Add reserved stock and milk, stirring constantly. Cook until sauce begins to thicken, about 5 minutes. Remove from the heat and add chicken, chopped thyme, salt and pepper. Spoon into baking dish. Using a pie dish as a guide, cut the puff pastry in a circle and place over the filling. Cut a vent in the center and brush with beaten egg. Bake about 35 minutes.

Potato Chips

From Barefoot Contessa Parties. Surprisingly good.

Olive oil
4 baking potatoes
salt
pepper

Preheat oven to 325. Spread 2 baking sheets with 1 Tbsp. oil and put in oven to preheat for 10 minutes. SLice potatoes very thin, about 1/16 in. thick. Place on hot sheets, making sure they don't overlap at all. Sprinkle with salt and pepper.
Bake the chips for 10 minutes. Rotate pans and bake another 10 minutes. Flip each chip and bake another 5-6 min. Repeat with remaining potato slices.

Grilled Salmon Sandwiches

We used the leftovers from the Asian grilled salmon to make these. Amy was still talking about them this morning. From Barefoot Contessa Parties.

2 lbs. grilled salmon
really good burger buns
green leaf lettuce

for the sauce:
1 c. mayo
1/4 c. sour cream
3/4 tsp. white wine vinegar
12 large fresh basil leaves
3/4 c. chopped fresh dill
1 1/2 Tbsp. green onion, chopped
1/4 tsp. salt
1/4 tsp. pepper

Place ingredients for the sauce in a food processor and process until combined. Spread 1 Tbsp. sauce on both sides of buns, some green leaf lettuce and salmon.

Cookies and Cream Truffles

This is the last of Katie Lee Joel's recipes from the Comfort Table that I've tried, though I am making her chicken pot pie later this week. I didn't like the ratio of cream cheese to cookies, so I copied this one from What's Cookin. It's the same thing.

45 Oreo cookies, divided (1 package)
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages semisweet or milk chocolate baking chocolate, melted
Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
Add the cream cheese and mix until well blended.
Roll cookie mixture into 42 balls, about 1" in diameter.
Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
Sprinkle the tops of the truffles with the reserved cookie crumbs.
Refrigerate until firm, about 1 hour.
Store leftover truffles, covered, in the refrigerator.

Sausage Gravy

I actually made gravy and it was good. It had a little too much sausage for me. I'm not used to it. My dad usually fried up sausage patties and then makes the gravy from the fat, rather than leaving it in the gravy. One of my favorite things to eat. I'm such a good southern girl.

1 lb. breakfast sausage
butter
3 Tbsp. flour
2 c. milk
1 tsp. salt
1/2 tsp. pepper

Cook sausage over medium heat, breaking it up with a wooden spoon. Transfer to a dish. Pour out all but 1/4 c. fat. If you have less than 1/4 c. fat, add butter to make up for it. Stir in flour and cook 2 minutes over medium low heat. Whisk in milk and cook until sauce begins to thicken, but do not boil. Stir in sausage and salt and pepper.

Biscuits

We had these with the sausage gravy for Christmas morning. I love biscuits and gravy.

2 1/2-3 c. flour
8 Tbsp. butter, chilled and cut into cubes.
1 Tbsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. sugar
1 c. buttermilk
4 Tbsp. butter, softened

Preheat oven to 450. Pulse together dry ingredients in a food processor. Add buttermilk and mix. Dough will be slightly dry. Roll out and cut with a biscuit cutter. Place on a baking sheet and bake 10-12 minutes. Spread with softened butter.

Pumpkin Muffins

Samantha made these muffins to go with dinner a few weeks ago and we really liked them. From Katie Lee Joel.

2 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. salt
2 c. sugar
1/2 c. olive oil
2 large eggs, lightly beaten
1 tsp. vanilla
15 oz. can pure pumpkin puree

Preheat oven to 350 and grease a 12 c. muffin tin. Mix together flour, baking soda, cinnamon, nutmeg and salt. In a separate bowl beat together sugar, oil, eggs and vanilla. Add pumpkin puree and mix well. ADd dry ingredients and stir just until combined. Pour into muffin tins and bake 20 minutes.

Dill Bread

3 c. flour
2 Tbsp. sugar
1 1/2 tsp. onion powder
2 tsp. dried dill
salt
1/4 tsp. baking soda
1/4 oz. packet yeast
1 c. cottage cheese
2 Tbsp. butter
1 egg, lightly beaten

Combine 1 c. flour, sugar, onion powder, dill, 1 1/4 tsp. salt, baking soda and yeast.

Over medium low heat, combine the cottage cheese, 1/4 c. water and 1 Tbsp. butter. Stirring constantly, heat until creamy and simmering but not boiling. Remove from heat and quickly whisk in egg. Stir into dry ingredients. Beat about 4 minutes. Let stand for 8 minutes. stir in remaining 2 c. flour, turning onto a work surface to gently knead in loose flour. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour. Punch down dough and dough and place in greased baking pan. Cover again and allow the dough to rise until double in size.
Preheat oven to 350. Bake 35-40 minutes. While still hot, rub top with butter and sprinkle with salt.

Pizza Dough

From The Comfort Table, by Katie Lee Joel

1/4 oz. packet yeast
3 c. flour
1 tsp. sugar
1 c. warm water
2 tsp. salt
1 Tbsp. plus 1 tsp. olive oil

Fill a small bowl with hot water. Let sit for 2 min. Dump out the water and combine yeast, 1 Tbsp. flour, sugar and 1/4 c. warm water. Let stand 5 min.

Mix 2 1/2 c. flour and salt. Stir in the yeast mixture, 1 Tbsp. olive oil and 3/4 c. warm water. Mix until dough starts to pull away from sides of bowl. Knead for about 8 minutes. From into a ball. Use remaining olive oil to coat the dough in a bowl and allow to rise 1 hour. Do not punch down. Carefully place on a floured work surface. Flatten into a disc and cut in half. Roll out to desired thinness.

Nutty Banana Bread

This banana bread from Katie Lee Joel was so good. I add pecans, which I've decided make the banana bread. It took 1 1/2 hours to bake rather than the 45-55 min. she suggests. I was using a Pampered Chef stoneware bread pan though, which may be why it took a little longer. The kids said it was better than my usual banana bread.

2 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/2 c. canola oil
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
3 med. bananas, mashed
1/2 c. chopped pecans

Preheat oven to 350. Grease a loaf pan. Mix flour, baking soda, baking powder and salt. In a separate bowl, beat sugar, oil, eggs and vanilla. Alternately add dry ingredients and buttermilk in three additions. Gently stir in bananas and nuts. Pour into loaf pan and bake 45-55 min.

Green Bean Casserole

I decided after making this that I don't really care for fresh green beans. I actually prefer the canned so next time that is how I'm going to make it.

1 1/2 lbs. green beans
4 Tbsp. butter
1 medium onion, finely diced
1 lb. white button mushrooms, sliced
5 Tbsp. flour
2 c. milk
salt
pepper
hot sauce
1 c. grated parmesan
1/4 c. dry bread crumbs
6 shallots, thinly sliced
2-4 c. canola oil

Preheat oven to 375. Butter a 13x9 in. baking dish. Cook green beans if using fresh. Melt butter in a large skillet. Add onions and cook until translucent. Add mushrooms and cook about 8 minutes. Reduce heat to medium low and stir in 3 Tbsp. flour. Cook until golden brown, about 4 minutes. Add milk, slowly, stirring constantly with a wooden spoon. Continue stirring occasionally until the mixture has thickened. Stir in 2 tsp. salt, pepper and hot sauce to taste. Pour mixture over green beans and toss to combine. Stir in parmesan. Pour into the baking dish. Sprinkle with bread crumbs. Bake about 10 minutes.

While the casserole is baking, heat 1 inch canoil in a skillet over medium high heat. Toss shallots in 2 Tbsp. flour. Fry until golden brown. Drain on paper towels and sprinkle with salt. TOp casserole with fried shallots.

Meatloaf

After I made this for dinner, Marshall said it was one of the best meals I've ever made. Of course, he likes simple food and I am always trying out new stuff. Funny that he would get so excited over meatloaf. This one's from Katie Lee Joel.

1 Tbsp. olive oil
1/2 med. onion, diced
1 garlic clove, minced
1 medium red pepper, finely diced
1 bay leaf
2 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
2 lbs. lean ground beef
2 eggs, lightly beaten
3/4 dry bread crumbs
1 c. ketchup
1 Tbsp. worcestershire
2 tsp. salt
1 tsp. pepper

Preheat oven to 350. line a baking sheet with parchment paper and spray with oil. Heat the olive oil in a pan over medium heat. Saute onions, garlic, and bay leaf until onions are tender. Add the red pepper and cook until tender. Stir in parsley and thyme and cook another 2 minutes. Allow to cool and discard bay leaf.

Combine beef, eggs, bread crumbs, 1/2 c. ketchup, worcestershire, salt, pepper and cooled vegetables. Place in the center of the baking sheet and form into a loaf. coat with remaining ketchup. Bake for 1 to 1 1/2 hours.

Asian Grilled Salmon

We had this last night for dinner. Samantha and Amy really liked it. Lots of great flavor. From Barefoot Contessa Parties.


1 side fresh salmon, boned but skin on (about 3 pounds)
Ingredients
For the marinade:
* 2 tablespoons Dijon mustard
* 3 tablespoons soy sauce
* 6 tablespoons olive oil
* 1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Chicken Piccata

Adapted from Barefoot Contessa At Home. Really good. There is nothing more I can say.

4 boneless, skinless chicken breasts
salt and pepper
1 c. flour
2 eggs
1 1/2 c. seasoned dried bread crumbs
olive oil
3 Tbsp. butter
1/3 c. fresh squeezed lemon juice, lemon halves reserved
1/2 c. chicken stock

Preheat oven to 400. Place each chicken breast between 2 sheets parchment paper and pound it to 1/4" thick. Mix flour, 1 tsp. salt and 1/2 tsp. pepper on a shallow plate. Ina second plate, beat the eggs, and 1 Tbsp. water together. Place the bread crumbs on a third plate. Dip chicken in flour, then egg, then bread crumbs. Heat 2 Tbsp. olive oil in a pan over medium heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place on a sheet pan. Heat more olive oil and cook the other two breasts. Place on same sheet pan and allow to bake for 5-10 minutes.
For the sauce, wipe out pan with a paper towel and melt 1 Tbsp. butter over medium heat. Add lemon juice, chicken stock, reserved lemon halves, 1/2 tsp. salt and 1/4 tsp. pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 Tbsp. butter and swirl to combine. Discard lemon halves. Serve over chicken.

Grandma's Jell-o

Don't let the carrots scare you. I grew up on this stuff and I still love it. My grandma is the best cook. I make this for all the holidays.

1 pkg. cherry jell-o
grated carrots
chopped pecans
crushed pineapple, drained

Mix jell-o according to directions. Add carrots, pecans and pineapple. Pour into a mold and allow to set up.