Thursday, June 23 2022
2 c. cooked chicken
3 c. spaghetti, uncooked and broken into two-inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green pepper
1/4 c. finely diced onion
1 jar (4-ounce) diced pimentos, drained
2 c. reserved chicken broth from pot
1 tsp. Lawry's Seasoned Salt
1/8 tsp. (to 1/4 teaspoon) cayenne pepper
Salt and pepper, to taste
1 c. additional grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Wednesday, June 22 2022
2 cups warm water 110 degrees F/45 degrees C
1/2 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5-6 cups flour You can use all-purpose flour OR bread flour!
In a large bowl, dissolve the 1 TBSP of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
Mix remaining sugar, salt and oil into the yeast. Mix in flour one cup at a time. Dough should be tacky and clean the sides of the bowl save for a small part at the bottom. Too much flour added in yields a dry loaf of bread, so if you're worried you added too much, add a bit more hot water, until you get the correct consistency.
Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Cool, brush with butter and enjoy!
Recipe yields 2 standard loaves of bread
Tuesday, June 21 2022
Our Smoked Beef Brisket recipe is melt-in-your-mouth juicy and delicious. Using a simple but flavorful rub, smoking a beef brisket has never been so easy and so rewarding!
Cooling rack/baking sheet
11 pound beef brisket
¼ cup Wagyu Tallow or 3-4 tablespoons of olive oil or mustard, for binding
½ cup coarse black pepper
¼ cup coarse salt plus 3 tablespoons
¼ cup paprika
2 tablespoons garlic powder
apple cider vinegar
If needed, trim excess fat off the brisket. Some briskets come with more fat than others, so you may or may not need to do this, depending on your brisket cut.
Sprinkle the entire brisket with the 3 Tablespoons of salt and place it on a cooling rack. Place the meat in the fridge, uncovered, overnight (8-12 hours). Once chilled overnight, before you begin coating the brisket, begin preheating your pellet smoker to 225°F.
Then, spread the tallow around the entire brisket and rub it in well.
Combine the pepper, remaining salt, paprika, and garlic powder, in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.
Place some apple cider vinegar in a spray bottle and have it near the smoker throughout the cooking process. Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour.
Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another 4-6 hours or until the internal temperature reaches 205 degrees.
Allow the brisket to rest for at least 10 minutes and no more than 2 hours. Slice against the grain, serve, and enjoy!
Tips: You don’t have to use wagyu tallow. You can replace it with 3-4 Tablespoons of olive oil or mustard. These are simply binders for the rub.
Some cuts of briskets will have a lot of fat on the outside, which you’ll want to cut away since there’s plenty of fat on the inside. This creates a much better setup for cooking the brisket.
The brisket has to sit so it can reabsorb the juices. If not, you could end up with a slightly dry brisket or a juicy mess.
If desired, once you wrap the brisket, you can preheat your oven to 225 degrees and let it finish the cooking process that way. The final steps are still the same.
Friday, June 17 2022
Make ahead: The salad may be assembled, minus the toasted sunflower seeds, up to 2 days in advance of serving;
refrigerate until ready to serve.
Storage: Refrigerate leftovers for up to 2 days.
1/2 cup raw unsalted sunflower seeds
3 cups (8 ounces) fresh riced cauliflower (store-bought or from 1/2 head cauliflower, see
NOTE; do not use frozen)
1 cup chopped fresh flat-leaf parsley leaves
1 red bell pepper, finely diced
1/2 cup finely diced, peeled kohlrabi, broccoli stems or celery
1/3 cup finely diced red onion
1/4 cup extra-virgin olive oil
3/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
In a small dry skillet over medium-high heat, toast the sunflower seeds, tossing frequently, until golden and
fragrant, 3 to 5 minutes. Transfer to a small bowl and let cool completely.
In a large bowl, toss together the riced cauliflower, parsley, bell pepper, kohlrabi, onion, oil, lemon zest and juice,
salt and pepper. (If not serving right away, refrigerate in an airtight container.)
When ready to serve, stir in the toasted sunflower seeds.
NOTE: To rice cauliflower, cut the half-head of cauliflower into two or three large pieces, each with some stem
attached. Holding each piece by the stem, grate the top part of the cauliflower on the large holes of a box grater to
form rice-like pieces, until you have about 3 cups Alternatively, you can cut the half cauliflower into florets,
removing as much of the stem as possible, and grate the florets in a food processor using the grater attachment. Save
the stems and any remaining cauliflower for another use.
Thursday, June 16 2022
1 (about 8.8-ounce) package halloumi
1 pound summer squash (about 2 medium)
1/2 medium red onion
4 cloves garlic
1 preserved lemon
1 pint grape or cherry tomatoes (about 11 ounces)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
8 sprigs fresh mint
Arrange a rack in the middle of the oven and heat the oven to 425ºF.
Prepare the following, adding each to the same rimmed baking sheet as it is completed: Pat 1 (about 8.8-ounce) package halloumi dry with paper towels and cut into 1-inch cubes. Trim 1 pound summer squash, halve lengthwise, and cut crosswise into 1/2-inch pieces. Cut 1/2 medium red onion into 1-inch chunks. Smash and peel 4 garlic cloves. Pull away the flesh from 1 preserved lemon and discard. Rinse the skin well and thinly slice.
Add 1 pint grape or cherry tomatoes to the baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat and spread out in a single layer.
Roast, tossing halfway through, until the halloumi is softened and browned in spots and the vegetables are tender, 25 to 30 minutes. Meanwhile, pick the leaves from 8 fresh mint sprigs and finely chop (about 2 tablespoons).
Let the halloumi and vegetables cool for a few minutes. Sprinkle with the mint and gently toss to combine.
RECIPE NOTES: Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Monday, June 06 2022
12-16 cooked lasagna noodles, cooled
1 lb Italian Sausage, cooked and crumbled
1 lb. bacon, cooked and crumbled
1 cup pizza sauce
1/2 teaspoon dried oregano
1 1/2 cups Provel© Cheese, please see post for alternative cheese or just use provolone
3/4 cup of mushrooms, chopped and sauteed
1/2 cup onion, chopped and sauteed
1 cup Green Pepper, chopped and sauteed
More pizza sauce and cheese for baking:
2 1/2 cups pizza sauce
1 1/2 cups shredded Provel© Cheese
1/2 teaspoon of dried oregano
Prepare all cooked ingredients ahead of time.
Preheat oven to 350 degrees. Pour 1 cup of pizza sauce into a 13x9 dish.
In a small bowl, combine 1 cup of pizza sauce with 1/2 teaspoon of dried Oregano.
On a large surface, spoon Oregano pizza sauce on each noodle on one side (see photo).
At one end of the lasagna noodle, spoon bacon and italian sausage. On top of that, spoon onion, green pepper and mushrooms. Top with Shredded Provel cheese (or Provolone). Start at that end, roll lasagna noodle (see photo).
Do this for each lasagna noodle, placing it in the 13x9 dish on top of the pizza sauce you put in it.
Don't be afraid to crowd them. You usually can fit 12-16 in one dish. Once all the noodles are rolled, top the entire dish with any remaining pizza sauce, provel cheese and even extra inside ingredients. Sprinkle oregano over the top.
Bake at 350 degrees for 25-30 minutes.
Thursday, June 02 2022
While pasta primavera can all too often seem like it’s stuck in the ’80s, the best versions highlight fresh quickly cooked spring vegetables bathed in a creamy—not claggy—sauce. And it turns out the primavera treatment is equally delicious when you swap the pasta for golden brown chicken cutlets. Think of the pearl onions, asparagus, and peas in this recipe only as a template—primavera means spring in Italian, so feel free to bring any and all of the season’s green vegetables into the mix. You can swap in fava beans, sugar snap peas, or even wild ramps. If you can’t find pearl onions (you want the frozen peeled ones), use chopped scallions or spring onions. One thing you really shouldn’t substitute here: the heavy cream. (Half-and-half will curdle when it mixes with the lemon juice in the pan sauce.)
cup all-purpose flour
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
tsp. freshly ground black pepper, plus more
large skinless, boneless chicken breasts (about 1½ lb. total), patted dry
cup plus 1 Tbsp. grapeseed or vegetable oil
oz. frozen pearl onions or 1½ cups coarsely chopped scallions (pale green and white parts only)
garlic cloves, thinly sliced
cup heavy cream
cup low-sodium chicken broth (Better Than Bouillon also works great here)
cup fresh lemon juice
oz. asparagus, woody ends trimmed, thinly sliced on a diagonal
cups shelled fresh peas (from about 1¼ lb. pods) or frozen peas
tsp. Dijon mustard
cup very coarsely chopped dill, divided
Shaved Parmesan (for serving; optional)
Whisk together ½ cup all-purpose flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper in a medium bowl; set aside.
Slice 2 large skinless, boneless chicken breasts (about 1½ lb. total), patted dry, on a cutting board in half lengthwise to create 4 cutlets. Working one at a time, gently pound each cutlet between 2 sheets of plastic wrap to about ½" thick. Transfer cutlets to reserved bowl of seasoned flour and toss to coat very well. Working one at a time, shake off excess flour and transfer cutlets to a plate.
Heat ¼ cup grapeseed or vegetable oil in a large skillet over medium-high. Add 2 cutlets to pan and cook, undisturbed, until golden brown underneath, about 3 minutes. Turn cutlets over and cook until golden brown on other sides, about 3 minutes. Transfer to a platter or plates and repeat with remaining 2 cutlets.
Remove pan from heat and carefully wipe out with a paper towel to remove most of the excess oil and browned bits. Add remaining 1 Tbsp. grapeseed or vegetable oil to pan and heat over medium. Add 5 oz. frozen pearl onions or 1½ cups coarsely chopped scallions (pale green and white parts only) and 5 garlic cloves, thinly sliced, and cook, stirring occasionally, until onions begin to turn translucent, about 4 minutes if using pearl onions or 2 minutes if using scallions. Add ½ cup heavy cream, ½ cup low-sodium chicken broth, and ⅓ cup fresh lemon juice. Bring to a simmer and cook until reduced by a third, about 3 minutes.
Add 8 oz. asparagus, woody ends trimmed, thinly sliced on a diagonal, and 1¼ cups shelled fresh peas (from about 1¼ lb. pods) or frozen peas and cook, stirring, until asparagus is crisp-tender, about 2 minutes. Mix in 1 tsp. Dijon mustard followed by ¼ cup very coarsely chopped dill; season with salt.
Spoon vegetables and sauce over cutlets. Season with more pepper and top with shaved Parmesan (if using) and remaining ¼ cup very coarsely chopped dill.