Oil of choice
4-5 medium sized red potatoes, thinly sliced OR 1 package of Simply Potatoes Hashbrowns
1 Tbs butter, melted
1/2 medium yellow onion or small one, diced
1/2 cup of milk
6 eggs
8 oz diced ham OR "ham" (http://www.grouprecipes.com/14163/tofu-ham.html)
2 cups shredded Swiss cheese
1 Tbs minced garlic
salt and pepper
Grease a 9x13 baking dish. Arrange potatoes evenly, drizzling 1 tablespoon of melted butter on top. Lightly salt and pepper. Bake at 400F for 30 minutes.
Sauté garlic in butter until aromatic. Add diced onion and cook til translucent.
Whisk eggs together with milk, add pepper (take caution with salt, the ham was enough for me)
When potatoes have finished pre-cooking, add onions on top, followed by the ham. Layer 1 cup of Swiss cheese on top of the ham. Pour in egg mixture. Top with remaining cheese.
Cover in foil and bake in the oven for an additional 20 to 30 minutes.
Thursday, November 12, 2015
Wednesday, November 4, 2015
Spicy Vegetarian Chili
I don't know why I'm telling you this, but you should probably read the whole thing first before you make it. Ya know, kinda like you how should do with anything ever.
8 to 12 cloves roasted or fresh garlic cloves (or 1 tsp or more of garlic powder)
1 green pepper, chopped
2 jalapenos, chopped OR 8 oz jarred jalapenos+baking soda**
1 medium yellow onion, chopped
1 tsp salt
1 15oz each, all drained, cans of:
2 14 oz cans of diced tomatoes OR chopped fresh tomato equivalent volume
2 tsp paprika
2 bay leaves
2 tsp cayenne
2 Tbs cumin
2 tsp oregano
3 Tbs cilantro (or parsley for the haterz)
3 Tbs chili powder
3 to 4 cups of tomato juice or v8, depending on desired thickness.
Add all ingredients except vegetable juice to pot, taking care to drain the beans and corn. Leave the juice in with the canned tomatoes or don't bother to rinse your tomato hunks.
Add additional vegetable juice until desired thickness.
Bring everything to a boil for five minutes.
Drop heat to low, simmer for at least half an hour.
Add more seasonings to your liking.
Add a few dashes of Frank's Red Hot because you are a glutton with punishment. (optional)
This also works well if you just want to throw it all in a slow cooker and letting it simmer for however long you want. Perfect for serving at Packer parties. This continues to taste better day by day. I always tell myself I'm going to freeze half for later since it's such a huge batch, but I end up eating the whole thing in a short time.
*Now, if you go the jarred route, and especially if you are keeping it simmering for long periods of time, I highly recommend adding a tablespoon of baking soda at a time before serving until the acidity becomes tolerable. Even if you just go the regular route, it still might be necessary. Plus, you get to watch SCIENCE. Vinegar and baking soda is the recipe for the notorious Science Fair Volcano. Thus proceed with caution. Once the bubbles subside, stir it on in.
Most importantly though, BEWARE THE SALT. Taste as you go, like anything else. Canned food varies, so as always I recommend getting the low sodium varieties so it's under your control.
8 to 12 cloves roasted or fresh garlic cloves (or 1 tsp or more of garlic powder)
1 green pepper, chopped
2 jalapenos, chopped OR 8 oz jarred jalapenos+baking soda**
1 medium yellow onion, chopped
1 tsp salt
1 15oz each, all drained, cans of:
- corn
- red kidney beans
- garbanzo beans (chickpeas)
- black beans
- butter beans
2 14 oz cans of diced tomatoes OR chopped fresh tomato equivalent volume
2 tsp paprika
2 bay leaves
2 tsp cayenne
2 Tbs cumin
2 tsp oregano
3 Tbs cilantro (or parsley for the haterz)
3 Tbs chili powder
3 to 4 cups of tomato juice or v8, depending on desired thickness.
Add all ingredients except vegetable juice to pot, taking care to drain the beans and corn. Leave the juice in with the canned tomatoes or don't bother to rinse your tomato hunks.
Add additional vegetable juice until desired thickness.
Bring everything to a boil for five minutes.
Drop heat to low, simmer for at least half an hour.
Add more seasonings to your liking.
Add a few dashes of Frank's Red Hot because you are a glutton with punishment. (optional)
This also works well if you just want to throw it all in a slow cooker and letting it simmer for however long you want. Perfect for serving at Packer parties. This continues to taste better day by day. I always tell myself I'm going to freeze half for later since it's such a huge batch, but I end up eating the whole thing in a short time.
*Now, if you go the jarred route, and especially if you are keeping it simmering for long periods of time, I highly recommend adding a tablespoon of baking soda at a time before serving until the acidity becomes tolerable. Even if you just go the regular route, it still might be necessary. Plus, you get to watch SCIENCE. Vinegar and baking soda is the recipe for the notorious Science Fair Volcano. Thus proceed with caution. Once the bubbles subside, stir it on in.
Most importantly though, BEWARE THE SALT. Taste as you go, like anything else. Canned food varies, so as always I recommend getting the low sodium varieties so it's under your control.
Sunday, October 18, 2015
Broccoli Bacon Potato Soup
3 to 4 good sized baking potatoes, peeled and cubed (could sub potato flakes)
16oz frozen broccoli, or fresh
1 lb bacon
1 medium yellow onion, diced
8oz sharp cheddar, grated
1 tsp minced garlic
1 Tbs butter
10(ish?) cups chicken broth/water with bullion, etc.
4oz cream cheese, cubed
(?) water
salt and pepper
Bring broth to a boil. Add peeled and diced potato chunks. You want the chunks to boil down to almost nothing, to add density to the soup. You could probably skip this step by adding potato flakes, but I didn't have those. I used a masher once they started to break up to speed up the process. This can take some time, so feel free to add water as it boils off.
Cook bacon til extra crispy. I would recommend going by the oven directions for it, but you can pan fry per package directions as well. I could not resist just eating a few strips, truth be told. But whatever. Crumble the bacon and set aside.
While the bacon and potatoes are cooking, saute onion in butter with garlic and a sprinkle of salt until browned, add to the pot. You can skip this step and just add the three ingredients directly into the pot, but I like to caramelize them first.
Add broccoli once your potatoes are mostly softened to nothing but crumbly chunks. Bring back to a boil.
Once the broccoli is soft, add cheeses, stirring in gradually as they melt. You can either add the bacon directly, or sprinkle on top as needed. Bring back to a boil, then simmer for at least five minutes.
I didn't add any additional salt to this, as the broth/cheese/bacon were salt enough.
Congratulations, you have a ton of soup.
16oz frozen broccoli, or fresh
1 lb bacon
1 medium yellow onion, diced
8oz sharp cheddar, grated
1 tsp minced garlic
1 Tbs butter
10(ish?) cups chicken broth/water with bullion, etc.
4oz cream cheese, cubed
(?) water
salt and pepper
Bring broth to a boil. Add peeled and diced potato chunks. You want the chunks to boil down to almost nothing, to add density to the soup. You could probably skip this step by adding potato flakes, but I didn't have those. I used a masher once they started to break up to speed up the process. This can take some time, so feel free to add water as it boils off.
Cook bacon til extra crispy. I would recommend going by the oven directions for it, but you can pan fry per package directions as well. I could not resist just eating a few strips, truth be told. But whatever. Crumble the bacon and set aside.
While the bacon and potatoes are cooking, saute onion in butter with garlic and a sprinkle of salt until browned, add to the pot. You can skip this step and just add the three ingredients directly into the pot, but I like to caramelize them first.
Add broccoli once your potatoes are mostly softened to nothing but crumbly chunks. Bring back to a boil.
Once the broccoli is soft, add cheeses, stirring in gradually as they melt. You can either add the bacon directly, or sprinkle on top as needed. Bring back to a boil, then simmer for at least five minutes.
I didn't add any additional salt to this, as the broth/cheese/bacon were salt enough.
Congratulations, you have a ton of soup.
Tuesday, May 6, 2014
Spicy Beer Cheese.
My best suggestion for this recipe is too make sure you have all your ingredients prepared to add, since this goes rather quickly and needs constant stirring.
1 Tbs olive oil
2 Tbs butter
3 Tbs flour
1/2 cup half and half
1 cup beer
1 tsp dry mustard
1 diced jalapeno (or 2, if you're me and love spice)
2 cups shredded sharp cheddar
Sautee diced jalapeno in oil. Set aside.
Melt butter on medium heat, and add flour, whisking constantly until a thick paste is created. Tips for making a roux can be found here. I've only ever made a roux to the white/maybe blonde stage, and this is no different.
Add half and half, beer, mustard, and jalapeno, whisking constantly until blended. Let sit and simmer for a few minutes until the sauce starts to thicken and bubble a little.
Add cheese in small handfuls, whisking until completely blended.
Serve immediately with chips, pretzels, bread, etc. or store for later reheating. Effing delicious.
You can use milk instead of half and half for health reasons, but you are already eating beer cheese, so I figure you might as well go for it.
1 Tbs olive oil
2 Tbs butter
3 Tbs flour
1/2 cup half and half
1 cup beer
1 tsp dry mustard
1 diced jalapeno (or 2, if you're me and love spice)
2 cups shredded sharp cheddar
Sautee diced jalapeno in oil. Set aside.
Melt butter on medium heat, and add flour, whisking constantly until a thick paste is created. Tips for making a roux can be found here. I've only ever made a roux to the white/maybe blonde stage, and this is no different.
Add half and half, beer, mustard, and jalapeno, whisking constantly until blended. Let sit and simmer for a few minutes until the sauce starts to thicken and bubble a little.
Add cheese in small handfuls, whisking until completely blended.
Serve immediately with chips, pretzels, bread, etc. or store for later reheating. Effing delicious.
You can use milk instead of half and half for health reasons, but you are already eating beer cheese, so I figure you might as well go for it.
Monday, April 28, 2014
I made healthy soup for once!
Following vegetables can be fresh, canned, or frozen. Measurements are approximate, easily substituted for any 16 oz freezer bag of mixed veggies:
1/2 cup corn
1/2 cup sliced green beans
1/2 cup sliced carrots
1/2 cup peas
2 sliced celery stalks
1 large or 2 small peeled, cubed potato
1 small, diced white onion
1 can diced tomatoes
3 cups of tomato juice or cocktail
2 cup of veggie or chicken stock
1 Tbs soy sauce
1 tsp thyme
1 tsp oregano
1/2 tsp garlic powder
1 tsp house seasoning*
1 bay leaf
Optional: 1.5 lb of browned and drained hamburger.
All items in the slow cooker on high for four hours OR brought to a boil on the stove and simmered for half an hour. This soup is even better the next day when all the flavors settle together. By using veggie stock and skipping the hamburger or replacing it with a veggie substitute, this dish is vegan!
I recommend using low sodium everything for the prepackaged foods. This is a dish that can get very salty, very quickly. If you use regular sodium items, however, skip the house seasoning and add 1/2 tsp of pepper and 1 full tsp of garlic powder
*2 parts salt
1 part black pepper
1 part garlic powder
1/2 cup corn
1/2 cup sliced green beans
1/2 cup sliced carrots
1/2 cup peas
2 sliced celery stalks
1 large or 2 small peeled, cubed potato
1 small, diced white onion
1 can diced tomatoes
3 cups of tomato juice or cocktail
2 cup of veggie or chicken stock
1 Tbs soy sauce
1 tsp thyme
1 tsp oregano
1/2 tsp garlic powder
1 tsp house seasoning*
1 bay leaf
Optional: 1.5 lb of browned and drained hamburger.
All items in the slow cooker on high for four hours OR brought to a boil on the stove and simmered for half an hour. This soup is even better the next day when all the flavors settle together. By using veggie stock and skipping the hamburger or replacing it with a veggie substitute, this dish is vegan!
I recommend using low sodium everything for the prepackaged foods. This is a dish that can get very salty, very quickly. If you use regular sodium items, however, skip the house seasoning and add 1/2 tsp of pepper and 1 full tsp of garlic powder
*2 parts salt
1 part black pepper
1 part garlic powder
Thursday, February 27, 2014
Beef Dumpling Soup
2-3 lb Chuck Roast
2 sliced celery stalks
1 cup of sliced carrots
1 diced white onion
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of golden mushroom soup
1-2 bay leaves
1 tsp ground thyme leaves
1 tsp parsley
1 tsp oregano
beef broth
House seasoning*
16 oz can of buttermilk Grands biscuits.
Season the roast with house seasoning and sear on all sides. Place it with everything else in the crock pot and coat until covered with beef broth. Cook for 8-10 hours on low, or 4-6 on high. Shred the roast an hour or so before serving.
If adding dumplings or noodles:
When your roast has an hour or so left to cook, shred the roast and prepare the dumplings. Flatten biscuits into disks and roll them into tubes. Cut or tear into half inch pieces. Salt and pepper them, drop them on top. Add a little more broth. Season everything with oregano. Cook for another hour.
*2 parts salt
1 part black pepper
1 part garlic powder
2 sliced celery stalks
1 cup of sliced carrots
1 diced white onion
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of golden mushroom soup
1-2 bay leaves
1 tsp ground thyme leaves
1 tsp parsley
1 tsp oregano
beef broth
House seasoning*
16 oz can of buttermilk Grands biscuits.
Season the roast with house seasoning and sear on all sides. Place it with everything else in the crock pot and coat until covered with beef broth. Cook for 8-10 hours on low, or 4-6 on high. Shred the roast an hour or so before serving.
If adding dumplings or noodles:
When your roast has an hour or so left to cook, shred the roast and prepare the dumplings. Flatten biscuits into disks and roll them into tubes. Cut or tear into half inch pieces. Salt and pepper them, drop them on top. Add a little more broth. Season everything with oregano. Cook for another hour.
*2 parts salt
1 part black pepper
1 part garlic powder
Wednesday, February 5, 2014
Fcuk KFC, eat this.
I have clearly moved on from the slow cooker, for the time being. Serial monogamist that I am, I have clung to chicken, and I refuse to cheat. Eventually, I will move on.
I love (and still love) KFC, Culver's and Hardee's (if they still do that?) BUCKETS OF CHICKEN. My favorite part? The drumsticks. If you had asked me what my favorite food was when I like, 4, it would have been a toss up between steak, tacos, and "chicken leg skin." I added chicken dumpling soup to that list a few years later, and nothing has changed. NOTHING*, if this blog wasn't ample evidence enough.
I decided to skip out on all that pesky, healthy white meat parts, and wanted to find a cheap way to just have the best at home. I don't have to put pants on, pick something up from a drive-through, talk to anyone on the phone, but after one initial grocery shopping, I don't even have to leave my house this way!
This is essentially the same prep as the Buffalo wings, I'll admit, just recipe adjusted for drumsticks and made with a flavor palette intended to go with mashed potatoes and classic chicken gravy. One could have mashed potatoes and gravy with their wings as well, but this is all savory, no tangy and/or spicy; traditional flavor. You could easily just read the recipe and use your comprehensive skills and common sense to remember how to bake these, but I'll hash it all out regardless. You could also use this recipe for any cut of chicken, adjusting accordingly.
You will need:
6 drumsticks
1/2 cup or so of flower
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 cup of butter
salt and pepper
First, boil to drumsticks in very salty water for about 5-10 minutes, or until fat starts to fluff to the top and accumulate.
Remove pieces with tongs and place on paper towels and allow to dry for a bit. Pat dry to remove any excess moisture.
Mix flour and dry ingredients in a resealable bag, drop in the chicken, seal, and shake until coated. Place on a foil lined baking sheet, and cover with plastic wrap. Let harden in the fridge for at least one hour, I would recommend a few.
Preheat the oven to 400 degrees.
On the stove or in the microwave, melt butter. Dunk sticks in butter.
You heard me.
Return chicken to baking sheet. Bake for at least 20 minutes, then either temp the chicken (165 for safety) or check for pinkness. Flip and cook for another 10 or more minutes, depending on the desired crispness of the outside. Unlike the wings, I didn't fear over-drying them. The thicker meat will take longer to cook, naturally, and so the outer skin will take longer to crisp. I was more cavalier leaving these in the oven than I did the wings. My first attempt at those came out a little dry, causing my second batch to be more closely guarded for perfection.
These drumsticks were suuuper juicy.
I tried this last night, just as an experiment, and I was very pleased with the results. Potatoes were straight forward, boiled, mashed russets with butter, salt and garlic. Cheater jar of chicken gravy all over everything. Wonderful!
*I lied, pizza is on that list. Part of the allure of pizza is I either just have to put it in an oven or order it, so that's a huge selling point. I'm thinking now I have to try and make pizza...
I love (and still love) KFC, Culver's and Hardee's (if they still do that?) BUCKETS OF CHICKEN. My favorite part? The drumsticks. If you had asked me what my favorite food was when I like, 4, it would have been a toss up between steak, tacos, and "chicken leg skin." I added chicken dumpling soup to that list a few years later, and nothing has changed. NOTHING*, if this blog wasn't ample evidence enough.
I decided to skip out on all that pesky, healthy white meat parts, and wanted to find a cheap way to just have the best at home. I don't have to put pants on, pick something up from a drive-through, talk to anyone on the phone, but after one initial grocery shopping, I don't even have to leave my house this way!
This is essentially the same prep as the Buffalo wings, I'll admit, just recipe adjusted for drumsticks and made with a flavor palette intended to go with mashed potatoes and classic chicken gravy. One could have mashed potatoes and gravy with their wings as well, but this is all savory, no tangy and/or spicy; traditional flavor. You could easily just read the recipe and use your comprehensive skills and common sense to remember how to bake these, but I'll hash it all out regardless. You could also use this recipe for any cut of chicken, adjusting accordingly.
You will need:
6 drumsticks
1/2 cup or so of flower
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 cup of butter
salt and pepper
First, boil to drumsticks in very salty water for about 5-10 minutes, or until fat starts to fluff to the top and accumulate.
Remove pieces with tongs and place on paper towels and allow to dry for a bit. Pat dry to remove any excess moisture.
Mix flour and dry ingredients in a resealable bag, drop in the chicken, seal, and shake until coated. Place on a foil lined baking sheet, and cover with plastic wrap. Let harden in the fridge for at least one hour, I would recommend a few.
Preheat the oven to 400 degrees.
On the stove or in the microwave, melt butter. Dunk sticks in butter.
You heard me.
Return chicken to baking sheet. Bake for at least 20 minutes, then either temp the chicken (165 for safety) or check for pinkness. Flip and cook for another 10 or more minutes, depending on the desired crispness of the outside. Unlike the wings, I didn't fear over-drying them. The thicker meat will take longer to cook, naturally, and so the outer skin will take longer to crisp. I was more cavalier leaving these in the oven than I did the wings. My first attempt at those came out a little dry, causing my second batch to be more closely guarded for perfection.
These drumsticks were suuuper juicy.
I tried this last night, just as an experiment, and I was very pleased with the results. Potatoes were straight forward, boiled, mashed russets with butter, salt and garlic. Cheater jar of chicken gravy all over everything. Wonderful!
*I lied, pizza is on that list. Part of the allure of pizza is I either just have to put it in an oven or order it, so that's a huge selling point. I'm thinking now I have to try and make pizza...
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