Recipes

Breakfast

Quiche Lorraine
My mom's recipe:

Preheat oven to 350*, prepare a 9" pie shell. Brush with white of an egg.  Chop 1/4lb. of bacon into 1" lengths.  Cook bacon in skillet, stirring constantly 'til fat is almost rendered out, but bacon is not yet crisp.  Drain on paper towel.  Scald to hasten the cooking time: 2 cups milk or cream.  Cool slightly, then beat together w/ 3 eggs, 1/4 tsp. salt, 1/8 tsp. pepper, 1 tsp. chopped chives.  Sprinkle in to the bottom of the pie shell: bacon and 1/2 cup Swiss cheese.  Pour the custard mixture over it.  Bake 35-40 min. or until the top is golden brown.  For doneness, you may insert a knife into the center, when it comes out clean, it's done.

Spinach and Bacon Quiche
I think this is a Paula Deen recipe....YUM!!!

6 lg. eggs, beaten
1 1/2 cups heavy cream
S & P
2 cups fresh packed baby spinach
1 lb. Bacon, cooked, crumbled
1 1/2 cups shredded Swiss.1- 9" pie crust

Preheat to 375*
Combine eggs, cream, S & P, in food processor or blender.  Layer Spinach, bacon, and cheese in the bottom of the pie crust.  Pour egg mixture on top. Bake 35-45 min. or until set.


Apps

Buffalo Chicken Dip
2 pkgs. (8 oz.) cream cheese...room temp.
2 cans chicken (10 oz.) drained
1 cup ranch dressing
1/4-1/3 cup TX. Pete Wing Sauce
1 1/2 cup shredded cheddar

Directions: In baking dish: mix chicken and cream cheese, add ranch and wing sauce. Mix well. Add 1 cup (or more) of shredded cheese. Stir. Sprinkle remaining cheese over top.  Bake at 350* till heated through and cheese on top is melted.  Serve with tortilla chips.


Side Dishes

Sweet Potato Casserole
2 1/2 lbs. Sweet Potatoes
1 1/2 cups sugar
1 tsp. salt
2 tsp. vanilla
4 eggs, beaten
1 cup salted butter

Directions:
Peel an chop potatoes, boil, then whip. Add sugar, salt, vanilla, then eggs. Melt butter, add. Pour into LARGE casserole dish, sprayed with pan release. Cook until golden and set.

Topping: Rough chop 2 cups pecans into 1/4 pieces.  Put in bowl. Melt 1/2 cup salted butter, add to bowl. Add 2 cups brown sugar and 2/3 cup flower. Stir.  Put on cooked casserole, and toast.

Corn Pudding
3 eggs
4 1/2 TBSP. Flour
2 X 14 oz. creamed corn
14 oz. niblet corn
1 1/2 cups milk
1 cup shredded cheddar cheese
2 tsp. salt
1/4 tsp pepper
 Preheat oven to 325*
Beat eggs, slightly, whisk in flour, Add corns, milk, cheese, S & P.  Pour into greased casserole dish & bake for 1-1/2 hrs or until set and golden.

Brussels Sprouts
I know you are thinking: GROSS, but these are SO good and I have made a believer out of EVERYONE who has tried them.  Adults and Kids alike:
Fresh Brussels Sprouts (enough for your crowd, you can use frozen, but not as good.)
1/2 to full stick of butter
1 TBSP lemon juice
Salt
Pepper
Dry Mustard
Shredded Parmesan cheese
First off: pull off all leaves off of the Brussels sprouts that come loose easily when you pinch it.
Then cut off the tip of the sprout. Slice a cross in the stalk so when it cooks, it's more tender. 
Boil them till done in lightly salted water.  Option for tasting granted here :) Do not over cook cause you still have to sautee' them in the butter.  Drain the sprouts. While slightly cooling, melt the butter, whisk in salt, pepper dry mustard and lemon juice.  When all melted and mixed together, add the sprouts back after you slice them in half. You can saute them in the butter a little right here unless you feel they are already cooked to your liking.  Right before you serve, toss them in shredded Parmesan cheese.  This is so it's not all completely melted when you serve it.  THIS IS SO YUMMY!

Succotash: An Emeril Recipe!
4 TBSP unsalted butter
1/2 cup diced country ham (I ALWAYS do more, at least 1 lb.)
1 cup small diced onion
4 cups fresh, sweet corn. (you can use frozen or canned, but fresh is always best!)
1 TBSP (or HEAPING spoonful) minced garlic
2 cups chicken stock (or 1 can Swanson's chx. broth)
2 tsp. chopped fresh thyme leaves ( you can used dried if you don't have fresh)
1 1/4 tsp. salt
1/4 tsp cayenne pepper
2 cups frozen Lima beans
1 cup heavy cream
1 cup peeled, seeded, and chopped Roma tomatoes. (any tomato will do, if you don't have fresh, you can use canned, just drain, and rinse....once again, fresh is best!)
1 TBSP chopped fresh parsley leaves (can use dried).

In a heavy-bottomed 10-inch cast iron skillet (or LARGE, DEEP pan or pot), set over MED. heat, heat the butter until melted.  Add the ham, and saute until lightly caramelized, 2-3 min. Add the onions and cook until soft and translucent, 4-5 min.  Add the corn and cook, stirring occasionally, for 7-8 min.  Add the garlic and cook until fragrant (30-45 sec.) Add the stock (broth), bring to a boil, then reduce the heat to simmer.  Add the thyme, salt and cayenne pepper and cook, stirring occasionally, for 7-8 min.  Add the Lima beans and cream and cook for 10 min.  Add tomatoes and chopped parsley to the ran and re season if necessary. 

ONE-DISH-MEALS

Tray-Baked Chicken
(totally stole this out of the PARADE in the Sunday Paper...don't hate...it's SO GOOD!)
FOR THE BRINE:
1 QT. of water
2 TBSP Kosher Salt
1/3 cup Honey
3 cloves garlic, crushed (or 3 heaping spoons of Minced)
2 sprigs fresh sage, leaves only
1/4 cup apple cider vinegar
Juice and zest of one lemon (I used the lemon juice in a bottle.)
(I doubled this cause I like dark meat instead of white.  I substituted 4 drums and 4 legs for the breasts, doubled the brine, but kept everything else the same.  I put the frozen meat in a plastic bag with the brine for 2 days in the fridge, flipping it once.  2 days of brine, plus dark meat = DELISH!)

FOR THE BAKE
4 chicken breasts, bone in, skin on
2 slices smoked bacon, finely chopped (I baked 4 pieces of bacon at 375* for 20 min, or til done)
3 sweet potatoes, scrubbed and thinly sliced
4 medium potatoes, scrubbed and thinly sliced
1 medium onion, peeled, and thinly sliced (I LOVE SWEET ONIONS!)
4 cloves garlic, peeled and thinly sliced (or 3-4 heaping spoonfuls of minced garlic)
2 sprigs fresh sage, leaves shredded (or finely chopped)
Olive Oil
Seal Salt and Fresh black pepper
1 2/3 cups chicken broth, or 1 14.5 oz can
2/3 cup heavy cream
1 cup grated Parmesan cheese
A few pats of butter

1. Mix brine in a large bowl, add chicken, cover with plastic wrap; refrigerate 2-8 hours
2. Remove Chicken, let come to room temperature.  Drain chicken, discarding brine, and pat dry with paper towels.
3. Preheat oven to 350*. In a roasting pan, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper.  Pour in broth.  Cook 30 min.
4. Remove veggie pan from oven; pour in cream and sprinkle with pepper and Parmesan.  Add chicken, dotting pats of butter on each piece.  Cook 35 min. or until chicken in golden. 

CROCK-POT-IT

Pot Roast
I don't have real measurements for this, cause I just do it from memory.  Sorry if it's vague.

1 CHUCK roast....make sure it's CHUCK.  It falls apart better. 
    I just get the biggest you can fit in your crock pot
1-2 medium sweet onions, cut in large chunks (1/6ths or 1/4rs depending on the size of the onion)
4-6 celery stalks, cut in 1" chunks
Approx. 1/2 a small bag baby carrots, or large carrots cut in 1-2" strips
4+ potatoes chunked
2 large spoon fulls minced garlic
1 TBSP Montreal Steak Seasoning
2 TBSP A1
1 TBSP Worcestershire sauce
1 12oz cup (drinking glass) water
3 beef bouillon cubes
s&p to taste
Onion Powder, Garlic Powder, Dry Mustard to taste

Fork your roast 9-10 times on each side
Season lightly with salt and pepper
Sear on MH heat in a pan
Place in bottom of crock
Season meat with Mont. steak seasoning, flip and repeat on opposite side
Place all veggies on top of the meat
Season with S & P, OP, GP, and DM...just a light sprinkle over them all
Stir the veggies, A1, wor. sauce, and seasonings together
Add your water and bouillon.
Cook low 8 hours, or high 5 hours or until meat falls apart and all veggies are soft when forked.
Stir every couple of hours or so.
EAT IT ALL!!!

Beef Stew
Another Emeril Recipe....he's just so good!!

2 TBSP Olive Oil
2 lb. beef stew meat cut into 1"chunks
1 1/2 tsp. kosher salt
1 tsp. Essence, recipe follows
3/4 tsp. cracked black pepper
2 TBSP unsalted butter
1/2 lb. button mushrooms, thinly sliced
3 TBSP. all-purp. flour
3 cups veal or beef stock (or 3 cups water, 3 bouillon cubes)
2 TBSP tomato paste
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. ground allspice
1 lb. small new potatoes quartered
   (or 4+ large potatoes peeled and chunked)
1 cup diced carrots
1 cup frozen pearl onions, thawed
  (or 1 large sweet onion, diced)
1/2 cup frozen green peas.
   (I use 1 cup frozen Lima's instead)
1 TBSP chopped fresh parsley leaves

Over MH heat, add 1 TBSP olive oil to 12" saucepan.  Season beef with 1 tsp of the salt, and 1 tsp Essence and 1/2 tsp black pepper.  Sear beef, in 2 batches, in the saute pan for about 2-3 min p/ side. 
Add butter, mushrooms, flour, stock, tom. paste, herbs, spices, and browned meat to crock pot.  Cover and set to high.  Cook 1 hour. Add potatoes and carrots, continue to cook for another 7 hours. ( I just add everything in the beginning cause I'm lazy like that.)  In the last hour of cooking, add the onions, and replace the lid. (I add my regular diced onions in the beginning with everything else.) Once the stew is cooked, store in the peas and parsley and serve immediately. (Since I use Lima's and they are thicker than peas, they might have to cook for 10 min. or so before serving).

Emerils Essence:
( I USE THIS ON EVERYTHING...it is so delicious.  You can buy it premixed, or save this recipe and just mix your own.)
2 1/2 TBSP paprika
2 TBSP salt
2 TBSP garlic powder
1 TBSP black pepper
1 TBSP onion powder
1 TBSP cayenne pepper
1 TBSP dried oregano
1 TBSP dried thyme
Combine all thoroughly
Yield 2/3 cup.
Green Chili Stew
(Compliments of the coolest Momma-in-law eva!!)
Brown Stew meat (beef or venison) seasoned lightly with salt and pepper: at least a lb.  more, if you're feeding more folks.
Brown the meat in a BIG pot (on the stove if you are cooking the meal on the stove)
or: in a saucepan, then place in crock pot
Add 1 diced onion (I ALWAYS use sweet or vidalia onions, you can use whatever you like)
Peel and cube ~4-5 potatoes (if LG.  I save those for Baked Pots and use 7-8 smaller ones.)
Cover with water.
Throw in 4-5 beef or chicken bouillon cubes for some flava!!(I prefer beef).
Cook til potatoes are done.
(crock pot rules: for everything: low:7-8 hrs, high:4-5 hours)
When done, add chopped cilantro, cumin, chili powder, and garlic salt (NOT Lawry's...it tastes funky).
I always go HEAVY on cilantro and cumin....they are my fave!  These are all to taste.  I'm kinda bad about not measuring.  Sorry!

The most important ingredient: GREEN CHILIES
We use pre-roasted Hatch peppers from New Mexico.
You can also roast some poblanos.
(roasting peppers:  leave whole: place on cookie sheet, rub with olive oil, sprinkle with salt, broil till done.  The skins start to bubble up and they turn light brown.  Keep an eye on them so they don't burn) Keep them flat on a cookie sheet, place in freezer over night.  Place in freezer bag in the morning)
Now to use these for your stew: Pull out of freezer.  While still frozen, pick off the skin.  It's easier while they are still cold.  Cut in half and then clean out the seeds.  It's okay to get them wet and thaw now, just do the skin while still frozen.  You can either A) Add 2-4 diced chili's to the whole pot, or B)serve them on the side and people can add as they please.  Some people don't like it too hot.

Serve with, warm tortillas with butter, top stew with shredded cheddar, and sour cream.

Crock Pot Chili

3 lbs. ground beef
2 (16-oz.) cans Kidney Beans ( I usually do one can light and one can dark kidney beans)
    -rinsed and drained
2 (14.5 oz.) cans diced tomatoes
    -undrained
2 (15 oz.) cans tomato sauce
2 medium sweet onions (or whatever sort you like) diced.
1 green bell pepper, diced.
3 cloves garlic (or more!) minced
3 TBSP chili powder
2 tsp. salt
1 tsp. pepper
1 tsp. cumin
1/2 tsp. coriander
1/4 tsp. onion powder
1/4 tsp. garlic powder

Directions:
In skillet, brown beef, seasoned lightly with S & P over med. heat with 1/4 of an onion diced and 1 clove minced garlic. (subtract these from the total amounts above.) Drain excess liquid. Transfer to crock pot.  Add everything else.  Cook on low for 8 hours or high for 4-5 hours.

Garnishes can include: shredded cheddar, sour cream, diced onion or chives, jalapenos or FRITOS!!!!

Meaty Entrees

Tourtieres (Meat Pies)
5 lbs. ground pork
1 1/4 lb. ground beef round
1 1/4 lb. ground veal
2 med. onions, diced
2 stalks celery, diced
4 tsp. cinnamon
2 tsp. chopped parsley
2 tsp. nutmeg
1 tsp. pepper
4 tsp. allspice
1/4 tsp. poultry seasoning
1/4 tsp. ground cloves
S & P to taste
4-5 lg. skinned, mashed potatoes
       thicken w/ a little flour and water (whisked together)
***Yields 7 lg. pies

-Use your favorite crust and dust with whole or canned milk, or a lightly whisked egg to brown.
   (I am a slacker and use Pillsbury's crusts: they are DELISH!)
-Mix all ingredients (except potatoes, flour and water) in large pot and cook until meat is done.  Cook mashed potatoes separately.  Whisk some flour and water (approx. 2 TBSP flour, and 1/2 cup water),  in another bowl, add to potatoes.  Add potato mixture to cooked meat.  Lay first crust in pie pan.  Follow directions for browning the crust.  Add the meat till full.  Place second crust on top. Slice the middle for steam to escape.  Brush top with milk or egg. Bake at 425*F for 25 min. 
-To freeze or heat for later, cook only to before it browns.  For reheating, I found cooking it at a lower temp for a longer period of time works better!!
-You can also add chunked apples to the meat mix if you like.





Breads that are like CAKE...YUMM-Y!!!

Hawaiian Banana Bread
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups sugar
1 tsp. cinnamon
3 eggs, beaten
1 cup veg. oil
2 tsp. vanilla
6 mashed bananas
1-20 oz. can crushed pineapple (drained)
1 cup chopped walnuts

Directions: Add all dry ingredients in one bowl, mix all wet ingredients in another bowl. Add wet to dry, stir until moist.  Add nuts. Pour into 2 greased loaf pans. Bake at 350* for 1hr &10 min, or until a toothpick comes out clean.

Pumpkin-Cranberry Bread
3 cups flour
1 tsp. salt
2 tsp. baking soda
2 cups sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. allspice
2 cups (16 oz.) pumpkin puree
4 eggs, beaten
1 cup veg. oil
1/2 cup water
1 cup chopped walnuts
1 cup fresh cranberries

Use same directions as previous bread, add cranberries with nuts. Check after 1 hr. at 350*.

Note: I happened to have about 1 1/2 cups butternut squash (peeled, cubed,baked with some butter & salt, then mashed), and added this along with about 1/2 cup additional sugar....YUM!!!!!!!!!!! Took a little longer to cook but it was AWESOME!

Zucchini Bread
3 1/4 cups flour
1 1/2 tsp. salt
2 tsp. baking soda
3 cups sugar
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
4 eggs, beaten
1 cup veg. oil
1/3 cup water
1 tsp. lemon juice
4 cups shredded zucchini
1 cup chopped walnuts

Use same directions as previous breads...check after 1 hr. @ 350*.

Desserts

Pumpkin Pie
2 cups cooked pumpkin pulp
1 1/2 cups (12 oz.) evaporated milk
2 eggs, slightly beaten
1/2 cup milk
3/4 cup white sugar
1/4 cup brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp ginger
1/2 tsp. salt
1/4 tsp ground nutmeg

Mix all ingredients, add to pastry dough.  Bake 10 min. at 425*, then lower to 325* for an additional hour or until firm, when knife comes out clean.

Nanaimo Bars
Crust:
1 cup butter, melted
2/3 cup cocoa powder
1/2 cup gran. sugar
2 eggs, lightly beaten
3 cups graham cracker crumbs
2 cups shredded coconut
1 cup finely chopped walnuts (food processor is GREAT here.)
Filling:
1/3 cup melted butter
1/4 cup milk
2 tsp. vanilla
4 cups powdered sugar
Topping:
8 oz. semisweet chocolate
2 TBSP butter

DIRECTIONS:
1.  Grease 13" X 9" metal cake pan and line with wax paper, leaving 1" extending over long edges for handles and set aside.
2. CRUST: In Lg. bowl, whisk together butter, cocoa powder, sugar & eggs; stir in cracker crumbs, coconut, and walnuts.  Press evenly into prepared pan.  Bake in center of oven at 350* F for 10 min.  Let cool in pan on rack.  MAKE SURE COMPLETELY COOLED BEFORE ADDING FILLING!  I put it in the fridge after it has cooled for about an hour to make sure.
3. FILLING: In Lg. bowl, stir together butter, milk, and vanilla; beat in sugar until thickened and smooth.  Spread evenly over cooled base.  I like to use a silicone spatula here. Now refrig. for 45 min. or more. (til firm).
4. TOPPING: Meanwhile, chop chocolate, unless you bought chips.  In heatproof bowl over saucepan of hot but NOT boiling water, melt chocolate with butter.  (you can also use a double boiler here). Spread evenly over filling.  Refrig. until set. (I always feel like there isn't enough here so I make a little more choc and butter for the topping.) Use wax paper handles to lift out of pan.  Cut into small bars.  Make ahead- cover and store at room temp for 2 days, fridge for a week, or over wrap with heavy duty foil, and freeze up to 2 weeks.
VARIATIONS:
Topsy-Turvey Nanaimo Bars:
For FILLING: decrease milk to 2 TBSP, and powdered sugar to 1 1/3 cups, add 2/3 cup cocoa powder.  For TOPPING: Substitute 10 oz. white chocolate for semisweet chocolate.
Peanut Butter:Filling: increase milk to 1/3 cup, and decrease powdered sugar to 1 1/2 cups; add 1 cup smooth peanut butter.
Orange: Filling: substitute 1/4 cup orange liqueur (Grand Ma, Cointreau....) or orange juice for milk and add 1 TBSP grated orange rind..

Makes 48 bars.


Sauces/Marinades/Seasonings

Cranberry-Orange Sauce
2 cups fresh or frozen cranberries (I prefer fresh)
1/2 cup sugar
2 tsp. cornstarch
1/2 cup water
1/2 cup orange marmalade

Directions: Wash cranberries, remove blemished berries.  In lg. saucepan, mix sugar and cornstarch, stir in water. Heat to boiling over med.-high heat, stirring occasionally.  Stir in cranberries, heat to boiling. Simmer uncovered 5-8 minutes, stirring occasionally, til berries pop. Stir in marmalade. Serve warm or chilled.