Creamy Corn Jalapeno Poppers

Ingredients: 12 large (31/2- to 4-inch-long) jalapeño chiles 1/3 cup mayonnaise 1 Tbsp. white miso 1/4 tsp. kosher salt 1 cup fresh corn kernels (from about 2 ears) 3 oz. pre-shredded whole-milk mozzarella cheese (about 3/4 cup) 2 oz. pre-shredded sharp Cheddar cheese (about 1/2 cup) 1/4 cup chopped scallions (from 2 scallions), plus more for garnish Directions: Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Cut chiles in half lengthwise; scrape out seeds and membranes with a spoon or melon baller. (Discard seeds and membranes.) Arrange chile halves on prepared baking sheet. Whisk together mayonnaise, miso, and salt in a medium bowl until smooth. Stir in corn, mozzarella, Cheddar, and scallions. Stuff corn mixture evenly into chile halves. Bake in preheated oven until filling is gooey and bubbly, 18 to 20 minutes. Garnish with additional scallions, if desired. Serve warm.

French Onion Soup Casserole

French Onion Soup Casserole Ingredients: ¼ cup unsalted butter 5 medium Sweet Florida onions, thinly sliced (about 3 lb.) 2 teaspoons kosher salt ½ teaspoon black pepper 3 thyme sprigs 2 flat-leaf parsley sprigs 2 bay leaves 1 (16-oz.) baguette, thinly sliced ⅓ cup all-purpose flour 3 cups reduced-sodium beef broth ½ cup sherry 8 ounces Gruyère cheese, shredded (about 2 cups) 1 teaspoon fresh thyme leaves Directions: Melt butter in a Dutch oven over medium-low; add onions, salt, pepper, thyme and parsley sprigs, and bay leaves; cook, stirring often, until onions are golden brown, about 1 hour. Meanwhile, preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake in preheated oven until lightly toasted, 12 minutes. Set aside. Remove and discard thyme and parsley sprigs and bay leaves from onion mixture. Add flour, and cook, stirring constantly, 2 minutes. Add broth and sherry; bring to a boil over high. Boil, stirring constantly, until slightly thickened, 2 to 3 minutes. Layer half of the toasted baguette slices in a 13- x 9-inch baking dish. Spoon onion mixture evenly over bread. Top evenly with remaining baguette slices. Sprinkle with cheese; cover with aluminum foil. Bake in preheated oven 30 minutes. Increase heat to broil. Remove foil; broil until cheese is bubbly, about 3 minutes. Sprinkle with thyme leaves. Recipe adapted from Southern Living

Tom's Favorite Chicken Cacciatore

 

INGREDIENTS

4 lb. chicken thighs with bones                    1/2 cup tomato puree'

1/2 cup oil                                                    3 T. tomato paste

2 onions, minced                                          2 t. salt

1 green pepper, chopped                              1/2 t. black pepper

1 clove garlic, crushed                                 1 t. thyme, dried

4 cups canned tomatoes                               1/2 t. Italian spices

1/2 cup red wine

DIRECTIONS

1.    Toss chicken pieces in the seasoned flour. Brown in hot oil

2.    Add onions, green pepper and garlic. Cook for ten minutes.

3.    Add tomatoes, tomato puree' mixed with tomato paste, salt, pepper, thyme and mixed spice.

4.    Cook uncovered for 15-20 minutes.

5. Add the wine, cover and cook for about 45 minutes or until chicken is tender.

Serves 6-8 

posted by Debi

Grandma Walter's Chili Sauce

Ingredients:

• 30 Plum Tomatoes, rinsed and chopped
• 4 Large Sweet Onions, chopped
• 2 Jalepeno Peppers, chopped
• 2 Finger Peppers, chopped
• 2 Sweet Bell Peppers, one red and one green, chopped
• 2 Tablespoons Salt
• 2 Cups White Vinegar
• 15 Tablespoons sugar

Directions:

Combine all ingredients in a large pot. Bring to a boil and simmer for 3 hours. Place in sterilized mason jars.

Posted by Debi

Grandma Walter's Mustard Pickle

Tom's grandmother was German and he remembers how much he enjoyed her Mustard Pickles. She had her own garden which made her recipe all the better. Every Christmas we could count on a package arriving with several jars of Mustard Pickle and Chili Sauce. Family recipes handed down from generation to generation are the best.  (Sorry I don't have a photo yet. Hopefully I'll get one when I make the next batch).

Ingredients:

Pickles

• 4 quarts pickling cucumbers, washed and sliced
• 1 head cauliflower, washed, drained and chopped
• 1 quart small whole onions, washed and halved
• 6 sweet red bell peppers, washed, sliced in strips

Soak overnight in water with a handful of salt.

Drain. Add 1 cup vinegar, 1 cup water and boil until tender. Drain. Make the Mustard Sauce as follows...

Mustard Sauce:

• 5 cups White Vinegar
• 5 cups Brown Sugar
• 3 teaspoons Turmeric powder
• 3 teaspoons Dry Mustard
• 1 cup flour made smooth with a little water

Cook until sauce thickens. Add Pickle Mixture to sauce. Bring to a boil and seal in sterilized mason jars. 

Posted by Debi

Mom's Italian Meat Sauce

This is my Mother-in-love's Italian sauce recipe. She loved to make this for our family on special occasions. There is nothing that says love more than a large pot of sauce on the stove ready to delight family and friends at the table.

Ingredients:

• 1 pound ground italian sausage and/or ground beef
• 2 large can Diced Tomatoes, undrained
• 2 large can Tomato Puree
• 6 Tablespoons tomato paste
• Oregano, to taste (approximately 2-3 T.)
• Italian Seasoning, to taste (approximately 2-3 T.)
• 2 Bay Leaves
• Garlic Powder, 1/2 teaspoon, or more if desired
• Salt to taste
• 2 leftover, bone-in pork chops

Directions:

Brown ground meat in large skillet. Drain fat and set aside.

In large pot add 8 ingredients stirring well. Add the ground meat and pork chops. Allow to simmer on stove for 2-3 hours. Or you can make this a day ahead. It's always better the next day. 

Serve hot over pasta of your choice. Be sure to add freshly grated Pecorino Romano cheese on top.

Buon appetito!

Crispy Smashed Potatoes

INGREDIENTS:

• 4 lbs small to medium red potatoes
• 2 T. Plus 1/4 t. salt
• 8 T. Olive oil, divided
• 1/2 t. Garlic powder
• 1/2 t. Onion powder
• Freshly ground black pepper, to taste
• 4 T. Chopped fresh parsley, chives and/or green onion

DIRECTIONS:

1. Scrub potatoes and rinse over running water. Remove any nubby sprouts. Place them in large Dutch oven or pot.
2. Fill the pot with water until the potatoes are submerged and covered by an inch. Add 1 T. of salt. Bring to a boil over medium high heat and continue until potatoes are easily priced through by a fork. Around 20-25 minutes.
3. While potatoes cook, preheat the oven to 425 and drizzle 1T olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly coated.
4. When the potatoes are done, drain them and let them cook for at least 5 minutes.until they can be handled.
5. Evenly distribute the potatoes on the prepared pan and use the bottom of a glass to gently smash each potato to a height of about 1/2 inch. The thinner they are the crispier they will be.
6. Drizzle the remaining 3 T of oil over the smashed potatoes. Sprinkles the remaining ingredients over the potatoes.
7. Bake until potatoes are nice and golden on the edges, about 25-30 minutes. Sprinkle with chopped herbs and serve hot.

Bucatini all'Amatriciana Pasta

In August of 2016, Amatrice, Italy was devastated by a 6.2 magnitude earthquake that literally destroyed this once quaint village. It was known for it's pasta dish loved the world over. In honor of the many who lost their lives and homes I wanted to pray for them while preparing their inspiring dish.  I thought I'd share it with you and invite you to pray as well. 

Ingredients: 

• 1 tablespoon extra-virgin olive oil
• 6 ounces guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (you may use (guanciale is cured pork jowl that provides the best texture, but you can substitute pancetta)
• Pinch red pepper flakes
• 1/4 cup dry white wine
• 1 (15-ounce) can whole peeled tomatoes, preferably San Marzano, crushed by hand
• Kosher salt and freshly ground black pepper
• 1 pound dried bucatini pasta (a type of thick, hollow spaghetti; you can substitute regular spaghetti, or even penne.)
• 1 ounce grated Pecorino Romano cheese, plus more for serving

Directions:

1. In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.

2. Add tomatoes and bring to a simmer. Season with salt and pepper.

3. Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.

Posted by Debi

Recipe from http://www.seriouseats.com/2016/03/how-to-make-pasta-amatriciana.html

Parmesan Baked Potato Halves

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve on a plate with a side of sour cream for dipping.

Posted by Debi

Recipe courtesy of Favorite Family Recipes blog

Deep Dish Triple Cherry Pie

INGREDIENTS

1 1/4 cups sugar
1/4 c. cornstarch
1/4 t. salt
1 T. butter, softened
1 jar tart dark cherries, drained
1 jar red cherries (see NOTE below)
1 jar bing cherries, (NOTE: reserve all liquid plus enough from red cherries for 1/2 cup juice)
1/4 t. cinnamon
1/4 t. almond extract
2 t. lemon juice
1 pastry for double crust 9 inch pie

DIRECTIONS

1. Preheat oven to 400
2. Drain cherries, reserving 1/2 cup juice as noted
3. Combine sugar, cornstarch flour and salt
4. Combine cherry juice, vanilla and lemon juice
5. Add to dry ingredients, mixing well
6. Add cherries and mix well again
7. Add butter and let stand for 15 minutes
8. Pour cherry mixture into pie crust and finish top with lattice crust
9. Bake for 50-55 minutes until golden and bubbly

Miso Healing Bowl Soup

INGREDIENTS:

3 Tablespoons grapeseed oil
1 red onion, sliced thin
2 cloves garlic, minced
2 - 32 oz. cartons of chicken stock
2 Tablespoons Miso paste (red)
1 bunch broccoli or broccolini rabe, cut into small pieces
4 large carrots, peeled and sliced thin
2 in. piece of fresh ginger, sliced thin
1 bunch sunflower sprouts
8 oz. shitake mushrooms, stems removed and sliced thin
2 boneless chicken breasts, cooked and diced
1 large bunch purple kale

1 can water chestnuts, optional
1/4 teaspoon red pepper flakes


(I used all organic ingredients, but you don't have to.)

DIRECTIONS:

Saute' garlic and onions in hot oil until fragrant, but not thoroughly cooked. Set aside.
Place chicken stock in large pot and bring to a boil.
Add Miso paste and ginger. Stir to dissolve.
Add broccoli, carrots, onions and garlic. Cook on medium heat for 10 minutes.
Add remaining ingredients.
Stir well and cook for 5 - 10 minutes.

Serve hot as is, or over rice. You could even add rice noodles, if desired.

Posted by Debi

White Chicken Chili

INGREDIENTS:

1 T. olive oil
1 large onion, diced
4 cloves minced garlic
8 oz. green chilis (2 cans)
1 1/2 T. cumin
1 1/2 t. oregano
1/2 t. cloves
1/2 t. cayenne pepper
3 - 15 oz. cans chicken broth
3 cans great northern beans, drained
2 lbs. cooked, chopped chicken
3 oz. cream cheese

DIRECTIONS:

Saute garlic and onion until fragrant, not browned.

Add spices and chilis, then pour in broth.

Simmer uncovered for 30 minutes.

Add chicken and beans. Simmer covered for one (1) hour.

Just before serving, remove one cup broth and stir with cream cheese until smooth.

Pour cream cheese mixture back into chili and serve hot.

Top with sour cream, cilantro and shredded cheese, if desired.

Recipe from Missi J.

Posted by Debi

Photo Credit: https://justpinchme.wordpress.com (This isn't a picture of the actual recipe, but it looks like it.) :-)

Grilled Pizza with Fig, Prosciutto, Gorgonzola and Arugula

Ingredients

• Cornmeal (for sprinkling)
• 1 1-pound package purchased pizza dough
• 2 cups (generous) crumbled Gorgonzola cheese (about 8 ounces)
• 6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices
• 6 tablespoons fig balsamic vinegar, divided
• 8 thin slices prosciutto (from two 3-ounce packages) cut into strips
• 1 sweet onion, carmelized
• 1 tablespoon extra-virgin olive oil
• 8 cups arugula

Preparation

Preheat grill to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.

Sliced onions thinly, and carmelized over medium heat stirring constantly.

In separate pan place remaining 5 T. Vinegar and cook until reduced by half and thickened into a glaze.

Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto with onions. drizzle vinegar glaze over all. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.

Posted by Debi

(Original recipe found at Epicurious, but I've changed the recipe to make it my own) 😊 This pizza is also made at Antonio's Italian Deli and Market in Maitland. It is unbelievably delicious! Pair it with 14 Hands Cabernet Sauvignon.

Best Ever Chicken Noodle Soup

INGREDIENTS:

1 - 3.5 to 4 lb. chicken cut up with bone and skin
2 stalks celery, halved
1 large onion, quartered
1 carrot, scraped and halved
1 turnip, peeled and halved
2 cloves garlic, crushed
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon dried tarragon
4 cups water
3 cups chicken broth
4 ounces medium egg noodles, uncooked
1 large onion, chopped
2 stalks celery, sliced
2 carrots, scraped and sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon tarragon


DIRECTIONS:

• Combine first 11 ingredients in a large Dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45  minutes or until chicken is tender.
• Remove chicken from broth, reserving broth; set chicken aside to cool slightly.
• Pour broth through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to Dutch oven.
• Cook noodles according to package directions, omitting salt and far; drain and set aside.
• Skin and bone chicken; chop chicken meat, and set aside.
• Add chopped onion, sliced celery, and sliced carrot to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes.\
• Stir in chopped chicken and noodles; add 1/2 teaspoon salt and remaining ingredients. Cook until thoroughly heated. Yield 10 cups.

Source: Southern Living Cookbook 1995

Posted by Debi

Lentil Soup with Tarragon and Thyme

INGREDIENTS

1 Tablespoon olive oil
1 large yellow onion, diced
1 large carrot, peeled and cut into fine dice
4 cloves garlic, minced
1 pkg. chicken and apple sausage sliced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika
5 plum tomatoes, diced
6 cups chicken broth
2 cups lentils
2 bay leaves
1 1/2 teaspoons salt
Pepper to taste
Fresh tarragon chopped for garnish

DIRECTIONS

1. Preheat a large pot over medium heat and add oil. Saute' the onion and carrots for about 10 minutes, until onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and saute' for 2 more minutes. Add the tomatoes and sausage and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.

2. Add the chicken broth, lentils, bay leaves, salt and pepper, then cover and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little water. Serve with fresh tarragon on top and hot, crusty bread.

Source of original recipe Chow.com, but I've adjusted the ingredients enough to call it my own.

Posted by Debi

No Fail Pie Crust

INGREDIENTS:

2 cups all purpose flour
1/2 t. baking powder
1/2 t. salt
1 t. sugar
1 cup Crisco shortening
4 - 6 T. ice water

DIRECTIONS:

Sift dry ingredients in a large bowl.
Cut in shortening with dull edge of two knives.
Add water by tablespoons until it sticks together.

Roll out dough on floured surface. Place in pie plate and fill to bake, or prick with a fork and bake at 400 degrees for 10 - 12 minutes until crust is lightly browned.

Makes two 9" pie crusts - use for double pie or two single crust pies.

Photo credit: www.salvationsisters.com

Posted by Debi

Classic Cornbread

INGREDIENTS:

4 Tbsp. butter, melted and divided
3 Tbsp. warm bacon drippings, divided
2 slices of bacon browned and crumbled
1 1/2 c. stone-ground yellow cornmeal
1/2 c. unbleached all-purpose flour
1 tsp. table salt
1 tsp. coarsely ground black pepper
1/2 tsp. baking powder
1/2 tsp. baking soda
1 large egg, lightly beaten
1 1/4 c. buttermilk
1/2 c. milk

DIRECTIONS:

Preheat oven to 450. Place 1 Tbsp. melted butter and 1 Tbsp. bacon drippings in a 10-inch cast iron skillet; heat in oven 5 minutes

Meanwhile,mix together cornmeal and next 5 ingredients in a bowl. Whisk together egg and both milks; whisk into cornmeal mixture just until combined. Whisk in remaining 3 Tbsp. butter and 2 Tbsp. bacon drippings and bacon.

Pour into hot skillet.

Bake at 450 for 20 minutes or until golden brown and firm. Cool 5 minutes. Remove from pan, and serve.

Fried Collards with Apples and Bacon

INGREDIENTS:

2 lbs. Collard Greens, washed and cut in 1/4" thick slices, tough center stalk removed
1/4 c. hot vegetable oil
1/2 c. chicken stock
1 tsp. salt
4 tsp. apple cider vinegar
1/2 tsp. dried crushed red pepper flakes
2 small Fuji apples, cored and sliced thin like matchsticks
4 slices bacon, cooked but not crisp and cut into fourths

DIRECTIONS:

Stir-fry collards in oil in large dutch oven over medium-high heat stirring often until wilted.
Add chicken broth, salt, apple cider vinegar and pepper flakes.
Stir-fry 3 minutes or until greens are crisp tender.
Gently stir in bacon and apples and cook stirring often until tender, about 2 minutes.

Basic recipe from Southern Living, with tweaks by me. :-)

Posted by Debi

Stained Glass Gingerbread Cookies

INGREDIENTS:

3-1/4 c. flour
1 t. baking soda
1 t. salt
1 t. ground ginger
1/2 t. all spice
1/2 t. cinnamon
3/4 cup butter, softened
3/4 cup sugar
1/2 cup molasses
2 t. water
9 cinnamon hard candies, crushed in food processor

DIRECTIONS:

Combine all dry ingredients; set aside.
Mix together butter and sugar until creamy.
Gradually add molasses and water alternately with flour mixture.
Divide into 6 equal portions wrapping in plastic wrap.
Refrigerate overnight.

Roll out dough to 1/4" thickness on a floured surface.
Cut out using an cookie cutter about 3"- 4". I like to use apple-shaped.
Place on foil-lined cookie sheet or use Silpat baking pads for ease in removing the cookies.
With a smaller cookie cutter about 2" - 3" cut out the center of each cut-out and place on a regular cookie sheet - no need to line the center cookies.

Fill the center of the apples with crushed cinnamon candies being careful not to spill outside the outer edge.

Bake in a pre-heated 375 oven for 5-6 minutes until candies melt in center.

Allow cookies to cool before removing to wax paper.

Makes 3 - 4 dozen.

Posted by Debi

Photo Credit: kitchensimplicity.com

Pumpkin Dip

INGREDIENTS:

2-8 oz. packages of cream cheese, softened
1-30 oz. can pumpkin pie filling
1 t. ginger
2 t. cinnamon
4 cups powdered sugar

DIRECTIONS:

Mix all ingredients together and serve in a hollowed out pumpkin. Great with ginger snaps or these gingerbread cookies.

Makes a lot, so you can use it all during the holidays.

Posted by Debi

Photo by Calee on Food.com