tag:blogger.com,1999:blog-58979460699518525802024-03-25T05:15:45.214-07:00Someday CookingA place for recipes I want to try "someday" and those that are "keepers."
Because the clipping file is just not working.J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.comBlogger1106125tag:blogger.com,1999:blog-5897946069951852580.post-64931624820551015362023-12-23T05:33:00.000-08:002023-12-23T05:33:32.856-08:00Betty Jo Melvin's Macaroni & Cheese<div style="text-align: left;">6 T. butter, cubed, plus more for baking dish</div><div style="text-align: left;">12 oz. uncooked elbow macaroni</div><div style="text-align: left;">1 12-oz. can evaporated milk</div><div style="text-align: left;">1 c. plus 2 T. whole milk</div><div style="text-align: left;">3 large eggs, lightly beaten</div><div style="text-align: left;">1-1/2 oz. processed cheese (Velveeta), cut into 1/2" cubes</div><div style="text-align: left;">1-1/2 t. kosher salt</div><div style="text-align: left;">1/2 t. black pepper</div><div style="text-align: left;">11-1/2 oz. (3 c.) pre-shredded sharp cheddar cheese, divided</div><div style="text-align: left;">4-1/2 oz. (1-1/2 c.) pre-shredded mild cheddar cheese, divided</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 425 degrees. Grease a 13 x 9" baking dish with butter and set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Prepare macaroni per package directions for <i>al dente</i>. Drain and transfer to a large bowl.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir butter into hot macaroni until melted. Stir in evaporated milk, whole milk, and eggs until well combined. Fold in processed cheese, salt, pepper, 2-1/2 c. of the sharp cheddar, and 1 c. of the mild cheddar.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining 1/2 c. sharp and 1/2 c. mild cheddar cheeses.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake, uncovered, in preheated oven until golden and bubbly, 45-50 min. Serve immediately.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 10.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Southern Living</i> magazine, Dec. 2023, p. 15. </span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-38647363359934206942023-11-19T15:13:00.000-08:002023-11-19T15:13:03.235-08:00Butternut Enchilada Casserole<div style="text-align: left;">2 T. olive oil</div><div style="text-align: left;">1 t. chipotle chili powder</div><div style="text-align: left;">1 t. sweet or smoked paprika</div><div style="text-align: left;">1 t. ground cumin</div><div style="text-align: left;">1/2 t. kosher salt</div><div style="text-align: left;">1 13-oz. package cubed butternut squash</div><div style="text-align: left;">1 chopped red bell pepper</div><div style="text-align: left;">1 chopped poblano chile</div><div style="text-align: left;">3/4 c. chopped red onion (from 1 onion)</div><div style="text-align: left;">1 15-oz. can black beans, drained and rinsed</div><div style="text-align: left;">15 5-1/2" corn tortillas, divided</div><div style="text-align: left;">2 c. (16 oz.) red enchilada sauce, divided</div><div style="text-align: left;">6 oz. pepper Jack cheese, shredded, divided</div><div style="text-align: left;">Cooking spray</div><div style="text-align: left;">Sliced avocado, chopped fresh cilantro, and jalapeno slices, for topping</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 400 degrees. Stir together oil, chile powder, paprika, cumin, and salt in a large bowl. Add squash, bell pepper, poblano chile, and onion; toss to coat.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Transfer seasoned squash to a large baking sheet lined with parchment paper; spread into a single layer. Bake until tender, 25-30 minutes. Transfer to a large bowl and stir in beans.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cut 12 tortillas in half. Pour 1/2 c. enchilada sauce over bottom of an 8" square baking dish. Arrange 8 tortilla halves over sauce with flat edges of tortillas against sides of dish, overlapping as needed. Place 1 whole tortilla in center to cover sauce. Spoon half of squash mixture over tortillas. Sprinkle with 1/2 c. cheese.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Arrange 8 more tortilla halves and 1 more whole tortilla in same manner. Cover with 3/4 c. enchilada sauce. Top with remaining squash mixture and sprinkle with 1/2 c. cheese. Repeat with remaining 8 tortilla halves and 1 whole tortilla. Cover with remaining 3/4 c. enchilada sauce and sprinkle with remaining 1/2 c. cheese. Coat a piece of aluminum foil lightly with cooking spray and cover dish. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake until heated through and cheese is melted, about 25 minutes. Remove foil and bake until bubbly, 5-10 minutes more. Top with avocado, cilantro, and jalapeno slices.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 6.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Real Simple</i> magazine, Dec. 2023, p. 175.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-7900254013135597682023-11-04T07:44:00.006-07:002023-11-04T07:44:45.990-07:00Slow Cooker Classic Barbecue Ribs<div style="text-align: left;">4 lb. bone-in country-style pork ribs</div><div style="text-align: left;">2 t. salt, divided</div><div style="text-align: left;">1 medium onion, chopped</div><div style="text-align: left;">1 c. firmly packed light brown sugar</div><div style="text-align: left;">1 c. apple butter</div><div style="text-align: left;">1 c. ketchup</div><div style="text-align: left;">1/2 c. lemon juice</div><div style="text-align: left;">1/2 c. orange juice</div><div style="text-align: left;">1 T. A-1 steak sauce</div><div style="text-align: left;">1 t. coarsely ground black pepper</div><div style="text-align: left;">1 t. minced garlic</div><div style="text-align: left;">1/2 t. Worcestershire sauce</div><div style="text-align: left;">Chopped fresh parsley for garnish</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cut ribs apart, if necessary, and trim excess fat. Sprinkle 1 t. salt evenly over ribs.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir together remaining 1 t. salt, onion, brown sugar, apple butter, ketchup, lemon juice, orange juice, steak sauce, black pepper, garlic, and Worcestershire sauce until blended. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour half of mixture into a 5-qt. slow cooker. Place ribs into slow cooker, then pour remaining mixture over ribs.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover and cook on HIGH for 6-7 hours or until ribs are tender. Garnish with parsley, if desired.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4-6.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Southern Living Dinner in a Dish</i>, p. 225.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-27081978687651273062023-11-04T07:30:00.002-07:002023-11-04T07:30:21.930-07:00Slow Cooker Beef with Red Wine Sauce<div style="text-align: left;">3 lb. boneless beef chuck roast, cut into 1" pieces</div><div style="text-align: left;">1 medium onion, sliced</div><div style="text-align: left;">1 lb. fresh mushrooms, halved</div><div style="text-align: left;">1 1.6-oz. package brown gravy mix</div><div style="text-align: left;">1 10-oz. can beef broth</div><div style="text-align: left;">1 c. red wine</div><div style="text-align: left;">2 T. tomato paste</div><div style="text-align: left;">1 bay leaf</div><div style="text-align: left;">Hot cooked egg noodles or rice</div><div style="text-align: left;">Chopped fresh parsley for garnish</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place beef, onion, and mushrooms in a 6-qt. slow cooker. Whisk together gravy mix, beef broth, red wine, and tomato paste. Pour mixture evenly over beef and vegetables. Add bay leaf. Cover and cook on HIGH for 6 hours. Remove and discard bay leaf. Serve over noodles or rice. Garnish with parsley, if desired. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 6.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Southern Living Dinner in a Dish</i>, p. 217.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-65061804491428290062023-11-04T07:20:00.005-07:002023-11-04T07:30:47.059-07:00Slow Cooker King Ranch Chicken<div style="text-align: left;">4 c. chopped cooked chicken</div><div style="text-align: left;">1 large onion, chopped</div><div style="text-align: left;">1 large green pepper, chopped</div><div style="text-align: left;">1 10-oz. can cream of chicken soup</div><div style="text-align: left;">1 10-oz. cream of mushroom soup</div><div style="text-align: left;">1 10-oz. can diced tomatoes and green chiles</div><div style="text-align: left;">1 t. chili powder</div><div style="text-align: left;">1 garlic clove, minced</div><div style="text-align: left;">12 fajita-size (6") corn tortillas</div><div style="text-align: left;">8 oz. shredded sharp cheddar cheese</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, stir together chicken, onion, green pepper, soups, tomatoes and green chilies, chili powder, and garlic.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tear tortillas into 1" pieces; layer 1/3 of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with 1/3 of chicken mixture and 2/3 cup of cheese. Repeat layers twice.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover and cook on LOW for 3-1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW for 30 minutes (this step is important for oven-baked texture).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 6.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Southern Living Dinner in a Dish</i>, p. 229.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-64361776058522835802023-11-04T07:07:00.000-07:002023-11-04T07:07:05.261-07:00Slow-Cooker Red Beans & Rice<div style="text-align: left;">1 lb. dried red beans</div><div style="text-align: left;">7 c. water</div><div style="text-align: left;">3/4 lb. smoked turkey sausage, thinly sliced</div><div style="text-align: left;">3 celery ribs, chopped</div><div style="text-align: left;">1 green bell pepper, chopped</div><div style="text-align: left;">1 red bell pepper, chopped</div><div style="text-align: left;">1 sweet onion, chopped</div><div style="text-align: left;">3 cloves garlic, minced</div><div style="text-align: left;">1 T. Creole seasoning</div><div style="text-align: left;">Hot cooked long-grain rice</div><div style="text-align: left;">Hot sauce</div><div style="text-align: left;">Garnishes: finely chopped green onions, finely chopped red onion</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine beans, water, sausage, celery, green pepper, red pepper, onion, garlic, and seasoning in a 4-qt. slow cooker. Cover and cook on HIGH for 7 hours or until beans are tender.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve red beans with rice and hot sauce. Garnish with green onions and red onion.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 10.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Southern Living Dinner in a Dish</i>, p. 237. </span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-11390899566378872562023-11-04T06:58:00.003-07:002023-11-04T07:07:52.943-07:00Three-Cheese Baked Pasta<div style="text-align: left;">1 16-oz. package ziti pasta</div><div style="text-align: left;">2 10-oz. containers Alfredo sauce</div><div style="text-align: left;">1 8-oz. container sour cream</div><div style="text-align: left;">1 15-oz. container ricotta cheese </div><div style="text-align: left;">2 large eggs, lightly beaten</div><div style="text-align: left;">1/4 c. grated Parmesan cheese</div><div style="text-align: left;">1/4 c. chopped fresh parsley</div><div style="text-align: left;">1-1/2 c. (6 oz.) mozzarella cheese</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350 degrees. Lightly grease a 13 x 9" baking dish. Cook ziti per package directions; drain and return to pot.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of ziti mixture into baking dish.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir together ricotta cheese, eggs, Parmesan cheese, and parsley. Spread evenly over ziti mixture. Spoon remaining ziti mixture over ricotta cheese layer; sprinkle with mozzarella cheese. Bake at 350 degrees for 30 minutes, until bubbly.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 8-10.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Southern Living Dinner in a Dish</i>, p. 168.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-56457634903980800102023-11-04T06:44:00.001-07:002023-11-04T06:44:25.699-07:00Pasta with White Beans & Arugula<div style="text-align: left;">1 16-oz. package bow-tie pasta</div><div style="text-align: left;">1 19-oz. can cannellini beans, drained and rinsed</div><div style="text-align: left;">1 8.5-oz. jar sun-dried tomatoes with herbs in oil, drained and chopped</div><div style="text-align: left;">5 oz. fresh arugula, thoroughly washed</div><div style="text-align: left;">4 oz. crumbled feta cheese</div><div style="text-align: left;">1/4 c. chopped fresh basil</div><div style="text-align: left;">2 T. fresh lemon juice</div><div style="text-align: left;">2 T. olive oil</div><div style="text-align: left;">1/2 t. salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook pasta per package directions and drain well. Stir together beans, tomatoes, arugula, feta, basil, lemon juice, oil, and salt. Stir pasta into mixture and mix until blended.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Variation: Use chickpeas, drained and rinsed, instead of cannellini beans and add 15 oz. solid white tuna in water, drained. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 8.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Southern Living Dinner in a Dish</i>, p. 80.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-53312946530871325182023-11-04T06:26:00.002-07:002023-11-04T06:26:25.419-07:00Bow-Tie Pasta Toss<div style="text-align: left;">8 oz. uncooked bow tie pasta</div><div style="text-align: left;">3/4 t. salt, divided</div><div style="text-align: left;">1 c. grape tomatoes, cut in half</div><div style="text-align: left;">1 2.25-oz. can sliced black olives, drained</div><div style="text-align: left;">1 T. finely chopped sweet onion</div><div style="text-align: left;">3 T. olive oil</div><div style="text-align: left;">3 T. balsamic vinegar</div><div style="text-align: left;">1 small garlic clove, pressed</div><div style="text-align: left;">1 t. chopped fresh oregano</div><div style="text-align: left;">4 oz. crumbled feta cheese</div><div style="text-align: left;">More fresh oregano for garnish</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Prepare pasta per package directions, adding 1/2 t. salt to the water. Drain well.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place pasta in a large bowl. Stir in tomatoes, olives, and onion.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whisk together olive oil, vinegar, garlic, oregano, and remaining 1/4 t. salt. Add to pasta mixture, tossing to coat. Let stand 10 minutes. Stir in feta and garnish with additional fresh oregano, if desired. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 2-3.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;"> Adapted from <i>Southern Living Dinner in a Dish</i>, p. 69.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-54031280877514239122023-11-04T06:16:00.004-07:002023-11-04T06:16:42.397-07:00Three-Cheese & Chile Casserole<div style="text-align: left;">8 large eggs, lightly beaten</div><div style="text-align: left;">1/2 c. all-purpose flour</div><div style="text-align: left;">1 t. baking powder</div><div style="text-align: left;">1 16-oz. container small-curd cottage cheese</div><div style="text-align: left;">8 oz. Monterey Jack cheese, shredded</div><div style="text-align: left;">8 oz. cheddar cheese, shredded</div><div style="text-align: left;">2 4.5-oz. cans chopped green chiles</div><div style="text-align: left;">1/4 c. butter, melted</div><div style="text-align: left;">1/2 t. garlic powder</div><div style="text-align: left;">1/2 t. chili powder</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 325 degrees. Lightly grease a 13 x 9" baking dish.Combine eggs, flour, and baking powder, stirring well. Stir in cheeses, chiles, butter, garlic powder, and chili powder. Pour mixture into baking dish. Bake, uncovered, for 35 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 8.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Southern Living Dinner in a Dish</i>, p. 27.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-27429196736264343052023-11-04T05:34:00.001-07:002023-11-04T05:34:15.899-07:00Creamy Turkey Pasta Bake<div style="text-align: left;">6 c. sliced collard greens</div><div style="text-align: left;">3 c. sliced mushrooms</div><div style="text-align: left;">2 T. oil</div><div style="text-align: left;">1 lb. cooked pasta (shells, twists, or penne)</div><div style="text-align: left;">3 c. cooked turkey</div><div style="text-align: left;">2-1/2 c. cream</div><div style="text-align: left;">1-1/4 c. Parmesan cheese</div><div style="text-align: left;">2 t. kosher salt</div><div style="text-align: left;">3/4 t. black pepper</div><div style="text-align: left;">1-1/2 c. shredded mozzarella cheese</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Saute collard greens and mushrooms with oil in a skillet over medium heat until tender. Stir in pasta, turkey, cream, Parmesan cheese, salt, and pepper. Transfer to a 13 x 9" baking dish. Top with mozzarella cheese. Bake at 375 degrees for 15 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 8.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Southern Living</i> magazine, Nov. 2023, p. 110. </span> </div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-11721497597028185272023-11-04T05:24:00.000-07:002023-11-04T05:24:19.923-07:00Shoepeg Corn Casserole<div style="text-align: left;">1 T. melted unsalted butter</div><div style="text-align: left;">7 scallions, chopped</div><div style="text-align: left;">1 celery stalk, chopped</div><div style="text-align: left;">2 11-oz. cans white shoepeg corn, drained (or equivalent amount of frozen corn)</div><div style="text-align: left;">1 10-oz. can condensed cream of celery soup</div><div style="text-align: left;">1 8-oz. container sour cream</div><div style="text-align: left;">4 oz. extra-sharp cheddar cheese, shredded</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Topping</u>:</div><div style="text-align: left;">2 c. cornflakes cereal, crushed</div><div style="text-align: left;">1/4 t. kosher salt</div><div style="text-align: left;">1/4 t. garlic powder</div><div style="text-align: left;">2 T. melted unsalted butter</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat 1 T. melted butter in a medium skillet over medium heat. Add scallions and celery; cook, stirring occasionally, until tender, about 7 minutes. Remove from heat.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, stir together cooked vegetables, corn, condensed soup, sour cream, and cheese until well combined. Spoon into a large 2-qt. freezer-safe baking dish. (If freezing for later, wrap tightly with plastic wrap and freeze up to 6 months. To use, thaw in refrigerator for 24 hours and stir until smooth and creamy before baking.)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350 degrees. Stir together cornflakes, salt, garlic powder, and 2 T. melted butter in a medium bowl until well combined. Sprinkle evenly over casserole.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake in preheated oven until topping is lightly browned, 20-23 minutes. Remove from oven; let cool slightly, about 10 minutes, and serve warm.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 8.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Southern Living</i> magazine, Nov. 2023, p. 80. </span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-290094193851875152023-08-25T16:53:00.004-07:002023-08-25T16:53:32.071-07:00Chocolate-Hazelnut Swirl Cake<div style="text-align: left;"><u>Streusel</u>: </div><div style="text-align: left;">2 T. all-purpose flour</div><div style="text-align: left;">2 T. light brown sugar</div><div style="text-align: left;">1 pinch kosher salt</div><div style="text-align: left;">2 T. cold unsalted butter, cubed</div><div style="text-align: left;">1/2 c. toasted chopped hazelnuts</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Cake</u>:</div><div style="text-align: left;">Cooking spray</div><div style="text-align: left;">Parchment paper</div><div style="text-align: left;">2-1/4 c. all-purpose flour</div><div style="text-align: left;">2 t. baking powder</div><div style="text-align: left;">1/2 t. kosher salt</div><div style="text-align: left;">1/2 c. (1 stick) unsalted butter, softened</div><div style="text-align: left;">1-1/2 c. granulated sugar</div><div style="text-align: left;">2 large eggs</div><div style="text-align: left;">2 t. pure vanilla extract</div><div style="text-align: left;">2/3 c. whole milk</div><div style="text-align: left;">1/3 c. hazelnut-chocolate spread (such as Nutella)</div><div style="text-align: left;">2 T. unsweetened cocoa powder</div><div style="text-align: left;">1 T. warm water</div><div style="text-align: left;">Aluminum foil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To make the streusel, whisk flour, sugar, and salt in a bowl. With fingers or a fork, work butter into mixture until crumbly. Stir in chopped hazelnuts and set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350 degrees. Coat a 9 x 5" loaf pan with cooking spray. Line pan with parchment paper, leaving a few inches of overhang on long sides. Coat parchment with cooking spray.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">With mixer on low, add half of flour mixture to butter mixture. Then add half of milk, beating until just combined. Repeat with remaining flour mixture and milk.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Transfer half of batter to empty flour mixture bowl. Add hazelnut-chocolate spread, cocoa powder, and water. Stir until combined.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place 1/4-c. scoops of batter into prepared pan, alternating chocolate and vanilla. Use a knife to spread each scoop of batter to edges of pan. Gently run knife through batter lengthwise a few times to swirl. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake until puffed and top is set, about 40 minutes. Sprinkle with streusel. Continue baking until a toothpick inserted in center comes out clean, 20-25 minutes. (Cover with aluminum foil during final 10 minutes to prevent excess browning.) Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely before slicing, about 1 hour. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes 1 loaf (about 10 slices).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Real Simple</i> magazine, Sept. 2023, p. 136.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-59717772474272282962023-08-19T17:42:00.002-07:002023-08-19T17:42:24.032-07:00French Toast Casserole<div style="text-align: left;">Unsalted butter, for greasing</div><div style="text-align: left;">1 loaf French bread</div><div style="text-align: left;">8 large eggs</div><div style="text-align: left;">2 c. whole milk</div><div style="text-align: left;">1/2 c. heavy cream</div><div style="text-align: left;">1/2 c. sugar</div><div style="text-align: left;">1/2 c. light brown sugar</div><div style="text-align: left;">2 T. vanilla</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Topping</u>:</div><div style="text-align: left;">1/2 c. light brown sugar</div><div style="text-align: left;">1/2 c. all-purpose flour</div><div style="text-align: left;">1 t. ground cinnamon</div><div style="text-align: left;">1/4 t. salt</div><div style="text-align: left;">1/4 lb. (1 stick) unsalted butter</div><div style="text-align: left;">Maple syrup, powdered sugar, or fruit, for serving</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 350 degrees. Grease an 8 x 8" casserole dish with butter.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tear the bread into chunks and place in the prepared dish. In a large bowl, whisk the eggs with the milk, heavy cream, sugar, light brown sugar, and vanilla. Pour over the bread.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">While the bread soaks, make the topping: In a medium bowl, combine the brown sugar, flour, cinnamon, and salt. Add the bitter and use a fork or a pastry cutter to mix until crumbly.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sprinkle the topping over the bread mixture in the casserole dish. Bake for 45-55 minutes, until golden.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To serve, top with syrup, powdered sugar, or fruit.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Note: The casserole can be assemble the night before without the topping and refrigerated until ready to bake the following morning. Let the casserole stand at room temperature for 15-20 minutes, then add the topping and bake.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 6-8.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Y'all Eat Yet?</i>, p. 240.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-7820825731861659422023-08-19T17:25:00.007-07:002023-08-19T17:26:11.677-07:00Cheese Ball<div style="text-align: left;">1 package cream cheese, softened</div><div style="text-align: left;">1 c. shredded cheddar cheese</div><div style="text-align: left;">1 package Hidden Valley Ranch dressing mix</div><div style="text-align: left;">chopped pecans</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix together cream cheese, cheddar chees, and dressing mix. Shape into a ball. Roll in chopped pecans.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from an illustration in <i>Y'all Eat Yet?</i>, p.18.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-52037884408981647252023-05-27T17:29:00.002-07:002023-05-27T17:29:23.393-07:00Marinated Avocado<div style="text-align: left;">1/3 c. olive oil</div><div style="text-align: left;">1/4 c. fresh lemon juice</div><div style="text-align: left;">1/4 c. white wine vinegar</div><div style="text-align: left;">2 T. honey</div><div style="text-align: left;">1/8 to 1/4 t. crushed red pepper (optional)</div><div style="text-align: left;">1/4 t. salt</div><div style="text-align: left;">dash of black pepper</div><div style="text-align: left;">2 small, ripe, firm avocados, halved, seeded, peeled, and sliced</div><div style="text-align: left;">3 sprigs fresh oregano</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a medium bowl, whisk together olive oil, lemon juice, vinegar, honey, red pepper, salt, and black pepper.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place avocado pieces into a pint jar. Pour marinade over the top; add oregano sprigs. Cover and let stand at room temperature for 30 minutes. Store in refrigerator for up to 2 days.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">These will be the star of your charcuterie board, or spoon onto salmon, or into a hearty grain bowl.</div><div style="text-align: left;"> </div><div style="text-align: left;">Serves 6.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Better Homes & Gardens</i> magazine, June 2023, p. 95. </span> </div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-16284094351406490122023-05-27T17:22:00.000-07:002023-05-27T17:22:02.011-07:00Aoili-Avocado Mayonnaise<div style="text-align: left;">1 avocado, halved, seeded, and peeled</div><div style="text-align: left;">1/4 c. mayonnaise</div><div style="text-align: left;">1/4 c. fresh lemon juice</div><div style="text-align: left;">2 cloves garlic, minced</div><div style="text-align: left;">1/2 t. salt</div><div style="text-align: left;">1/4 c. chopped fresh parsley</div><div style="text-align: left;">2 T. snipped fresh chives </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a medium bowl combine avocado, mayonnaise, lemon juice, garlic, and salt. Coarsely mash and mix together with a potato masher or fork. Stir in parsley and chives.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spread on a BLT sandwich to make it fabulous, or spoon over grilled steak or fish. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes 1-1/2 c.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Better Homes & Gardens</i> magazine, June 2023, p. 95. </span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-30633807880843410102023-05-27T17:14:00.002-07:002023-05-27T17:14:50.025-07:00Lemon-Avocado Dressing<div style="text-align: left;">2 avocados, halved, peeled, and seeded</div><div style="text-align: left;">6 T. olive oil</div><div style="text-align: left;">6 T. fresh lemon juice</div><div style="text-align: left;">5 T. cold water</div><div style="text-align: left;">1/4 c. packed fresh parsley leaves</div><div style="text-align: left;">1 t. salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine ingredients in a blender. Cover and blend until smooth, scraping down sides and pulsing as needed, 1-2 minutes. Transfer to a bowl. Cover surface of dressing with plastic wrap. Chill up to 2 days.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve as a dip for crudites or fruit, or to update a traditional potato salad.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes 2 c.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Better Homes & Gardens</i> magazine, June 2023, p. 95. </span> </div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-45173597724568753222023-05-13T06:29:00.003-07:002023-05-13T06:29:26.717-07:00Tuna, Chickpea & Cherry Tomato Salad<div style="text-align: left;">1 6-oz jar tuna in olive oil</div><div style="text-align: left;">1 15-oz. can chickpeas, drained and rinsed</div><div style="text-align: left;">1-1/2 c. cherry tomatoes, halved</div><div style="text-align: left;">6 oz. feta cheese, crumbled</div><div style="text-align: left;">1/2 c. green olives, pitted and chopped</div><div style="text-align: left;">1/2 t. kosher salt</div><div style="text-align: left;">1/4 t. freshly ground black pepper</div><div style="text-align: left;">3 T. fresh lemon juice</div><div style="text-align: left;">1 c. pita chips, broken into 1" pieces</div><div style="text-align: left;">1/4 c. chopped fresh parsley</div><div style="text-align: left;">5 oz. baby arugula</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drain tuna, reserving oil. Flake tuna into 3/4" pieces. Place in a large bowl and add chickpeas, tomatoes, feta, olives, salt, and pepper. Toss gently to combine.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour reserved oil from tuna through a fine-mesh strainer into a medium bowl. Whisk in lemon juice until bright yellow and emulsified, about 1 minute. Drizzle over tuna mixture; stir to combine. Gently stir in pita chips and parsley.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve over arugula.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from <i>Real Simple</i> magazine, April 2023, p. 104.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-2443686339161194482023-05-11T19:38:00.001-07:002023-05-11T19:38:21.373-07:00In a Pickle Pasta Salad<div style="text-align: left;">2 c. dry whole wheat macaroni, cooked, drained, and cooled</div><div style="text-align: left;">2 15-oz cans no-salt-added cannellini beans, Great Northern beans, or chickpeas, rinsed and drained, with aquafaba reserved</div><div style="text-align: left;">1/2 c. dill pickle juice</div><div style="text-align: left;">1/4 c. tahini</div><div style="text-align: left;">2 T. lemon juice</div><div style="text-align: left;">1/2 t. sea salt</div><div style="text-align: left;">1/4 t. freshly ground black pepper</div><div style="text-align: left;">2 c. packed chopped kale leaves</div><div style="text-align: left;">1 c. thinly sliced celery</div><div style="text-align: left;">1 medium Gala apple, cored and finely chopped</div><div style="text-align: left;">3/4 c. thinly sliced baby dill pickles</div><div style="text-align: left;">1/2 c. finely chopped red onion</div><div style="text-align: left;">2 T. chopped fresh dill or 1 T. dried dill</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook macaroni per package directions; drain and set aside to cool.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For dressing, in a blender combine drained beans,1/4 c. of the aquafaba, pickle juice, tahini, lemon juice, salt, and pepper. Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice to reach desired flavor and consistency.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, combine kale leaves, celery, apple, dill pickles, onion, and dill. Pour dressing over and stir to combine. Add paste and stir until well coated. Top with additional fresh dill if desired. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes 8 cups.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from forksoverknives.com.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-18384084476942014812023-05-11T19:28:00.000-07:002023-05-11T19:28:03.573-07:00Wild West Taco Salad<div style="text-align: left;">1 c. dry quinoa, rinsed and drained</div><div style="text-align: left;">6 corn tortillas</div><div style="text-align: left;">1 15-oz. can black beans, rinsed and drained</div><div style="text-align: left;">2 c. frozen roasted corn kernels, thawed</div><div style="text-align: left;">16 oz. fresh pico de gallo</div><div style="text-align: left;">2 medium avocados, peeled, seeded, and chopped</div><div style="text-align: left;">2 T. lime juice</div><div style="text-align: left;">1/4 to 1/2 c. chopped fresh cilantro</div><div style="text-align: left;">Chili powder, to taste</div><div style="text-align: left;">Sea salt to taste</div><div style="text-align: left;">Lime wedges</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a medium saucepan, combine quinoa and 2 c. water. Bring to boiling; stir and reduce heat. Cover and simmer 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and uncover.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, combine black beans, corn, pico de gallo, avocados, and lime juice; mix well. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir cilantro into cooled quinoa. Spoon bean mixture and quinoa into bowls. Sprinkle lightly with chili powder and salt. Serve with lime wedges to squeeze over and tortillas as a side.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes 9 cups.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from forksoverknives.com.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-75663941873680145632023-05-11T17:28:00.002-07:002023-05-11T19:19:03.623-07:00Flower Power Salad<div style="text-align: left;">3 c. baby lettuce leaves or other salad greens</div><div style="text-align: left;">1 c. finely chopped kale</div><div style="text-align: left;">1/2 c. shredded green cabbage</div><div style="text-align: left;">1/2 c. shredded red cabbage</div><div style="text-align: left;">1/4 c. shredded carrot</div><div style="text-align: left;">1/2 c. sliced or chopped cucumber</div><div style="text-align: left;">1/2 c. chopped red bell pepper</div><div style="text-align: left;">1/2 c. sugar snap peas, trimmed and cut into thirds</div><div style="text-align: left;">1/4 c. finely chopped red onion</div><div style="text-align: left;">1/4 c. dried cranberries </div><div style="text-align: left;">1/4 c. roasted pepitas</div><div style="text-align: left;">2 T. fresh cilantro leaves</div><div style="text-align: left;">1 c. broccoli florets</div><div style="text-align: left;">6-8 edible flowers (optional)</div><div style="text-align: left;">1/2 c. pure maple syrup</div><div style="text-align: left;">1/4 c. plus 2 T. Dijon or yellow mustard</div><div style="text-align: left;">2 T. hummus</div><div style="text-align: left;">1-1/2 T. lemon juice</div><div style="text-align: left;">1-1/2 t. white vinegar</div><div style="text-align: left;">1-1/2 t. everything bagel seasoning</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, combine greens, carrot, cucumber, bell pepper, peas, red onion, cranberries, pepitas, and cilantro leaves. Gently toss until mixed. Decorate the edges of the salad with broccoli florets and edible flowers.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For dressing, combine maple syrup, mustard, hummus, lemon juice, vinegar, and bagel seasoning in a jar. Cover and shake well. Serve dressing on the side or drizzle it over the salad just before serving.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes 8 cups salad and 1 cup dressing.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from forksoverknives.com. </span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-38726334458155248562023-04-02T12:58:00.000-07:002023-04-02T12:58:19.289-07:00Buckwheat Berry Bowl<div style="text-align: left;">1 c. cooked buckwheat</div><div style="text-align: left;">1 c. fresh baby greens </div><div style="text-align: left;">3/4 c. cooked or canned no-salt added white beans, rinsed and drained</div><div style="text-align: left;">1/2 c. fresh blueberries</div><div style="text-align: left;">1/2 c. fresh strawberries, sliced</div><div style="text-align: left;">1/4 c. thinly sliced radishes</div><div style="text-align: left;">1/4 c. chopped avocado</div><div style="text-align: left;">1 T. coarsely chopped toasted pecans</div><div style="text-align: left;">1 T. sliced fresh basil or whole basil leaves</div><div style="text-align: left;">1/2 t. orange zest</div><div style="text-align: left;">1/4 c. orange juice</div><div style="text-align: left;">1 T. white balsamic vinegar</div><div style="text-align: left;">Sea salt and freshly ground black pepper, to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a bowl, combine buckwheat, baby greens, beans, blueberries, strawberries, radishes, and avocado. Top with pecans and basil.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small bowl, whisk together orange zest, orange juice, and vinegar. Season with salt and pepper. Drizzle over bowl.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes 1 bowl.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from Forksoverknives.com. </span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-91481022929209262052023-04-02T12:52:00.002-07:002023-04-02T12:52:23.449-07:00Citrus & Fennel Grain Salad<div style="text-align: left;">6 c. fresh baby spinach</div><div style="text-align: left;">3 c. cooked barley</div><div style="text-align: left;">1 fennel bulb, cored and thinly sliced</div><div style="text-align: left;">2 c. cherry tomatoes, halved</div><div style="text-align: left;">4 oranges, peeled and chopped</div><div style="text-align: left;">2/3 c. orange juice</div><div style="text-align: left;">1/4 c. white wine vinegar</div><div style="text-align: left;">1 T. plus 1 t. Dijon mustard</div><div style="text-align: left;">1/4 c. chopped fresh mint</div><div style="text-align: left;">Sea salt and freshly ground black pepper, to taste</div><div style="text-align: left;">1/4 c. roasted pine nuts</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, combine spinach, barley, fennel, tomatoes, and oranges. Toss to combine.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For dressing, in a small bowl whisk together orange juice, vinegar, and mustard. Stir in mint.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Just before serving, pour dressing over salad and toss well to coat. Season with salt and pepper. Sprinkle with pine nuts.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes 12 cups.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from forksmealplanner.com. </span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0tag:blogger.com,1999:blog-5897946069951852580.post-82632513549566700322023-04-02T12:45:00.005-07:002023-04-02T12:45:46.047-07:00Black Bean & Pineapple Salsa<div style="text-align: left;">1 c. purchased pico de gallo</div><div style="text-align: left;">1 medium avocado, halved, seeded, peeled, and chopped</div><div style="text-align: left;">1/2 c. chopped fresh pineapple</div><div style="text-align: left;">1/2 c. cooked black beans </div><div style="text-align: left;">2 T. chopped fresh cilantro </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine all ingredients in a medium bowl. Serve immediately.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">Adapted from Forksoverknives.com.</span></div>J.G.http://www.blogger.com/profile/02806805528636359436noreply@blogger.com0