Hot Brown Sliders

Plan to double this recipe!

5 tablespoons Dukes mayonnaise

12 savory Hawaiian rolls

9 oz deli sliced turkey

2 Roma tomatoes, sliced

12 slices cooked bacon, cut into thirds

2 tablespoons butter (5 T) 

2 tablespoons all-purpose flour (5 T)

1 1/4 cups milk (3 1/4 c)

1/4 cup freshly grated parmesan cheese (2/3 c)

1/8 teaspoon paprika (1/3 t)

1/8 cup grated sharp cheddar cheese (1/3 c)

salt and pepper

Preheat the broiler.

Slice the rolls in half and spread the mayonnaise on the cut sides of the rolls. Place the rolls, cut side up, on a baking sheet lined with parchment paper. Broil just until golden, 1-2 minutes. Reduce the oven to 200ºF.

Divide the turkey among the roll bottoms.  I like to place the turkey individually on each roll to make cutting easier.  Top each with a slice of tomato and pieces of bacon. Place the baking sheet back into the oven to keep warm while preparing the sauce.

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for a minute or two, then whisk in the milk slowly. Add the parmesan and paprika. Stir until the sauce thickens, 4-5 minutes. Remove the saucepan from the heat and add the cheddar. Stir until the cheese has melted completely. Season the sauce with salt and pepper to taste and pour over the sandwiches.  Cover with the roll tops and serve warm.

Tart Crust - sweet or savory

 

For a sweet crust:

• 156 g all-purpose flour (1 1/4 c)
• 32 g cornstarch (1/4 c)
• 60 g powdered sugar (1/2 c)
• 1/2 t kosher salt
• 112 g butter (8 T), melted
• 1 T water

For a savory crust:

• 156 g all-purpose flour (1 1/4 c)
• 32 g cornstarch (1/4 c)
• 8 g powdered sugar (1 T)
• 3/4 teaspoon kosher salt
• 112 g butter (8 T), melted
• 1 T water

Preheat oven to 350°F. Lightly spray a 7" x 11" (or 9-10 inch round) tart pan with non-stick baking spray. Line the pan with parchment paper. Set aside.  Line a sheet pan with foil or parchment paper. Set aside.

Combine the dry ingredients in a medium size bowl. Make a well in the center and set aside.  Pour the butter into the well, and combine thoroughly.  Add the water and stir until the dry ingredients are incorporated and the dough comes together.  

While the dough is still warm crumble it into the pan and push it up the sides and across the base of tbe pan.  If the dough seems sticky, you can dust your fingers with a small amount of flour.

Smooth out the edges and further compact the dough in the bottom of the pan using the flat base of a measuring cup. 

Prick the dough all over the bottom with a fork and place the tart pan on the baking sheet and bake for 10 minutes. Remove the sheet pan from the oven. Using the measuring cup gently press the edges again and smooth out the bottom as needed.

For a crust that will have a baked filling, return it to the oven and bake until the crust is pale golden brown, another 5-7 minutes. Allow the crust to cool for 10 minutes before filling.

If using a no-bake filling, return to the oven and bake until it's a medium golden brown, about 12-17 minutes longer. Set aside to cool completely before filling.

Masters Recipes

PIMENTO CHEESE DIP

4 ounce pimentos diced

1 cup mayonnaise

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

8 ounce Cheddar cheese shredded

24 slices of soft white bread

Drain pimentos

Mix cheese, mayonnaise, pimentos, black pepper and red pepper until combined.

Spread on slice of bread and top with another slice.

EGG SALAD SANDWICHES

12 large eggs (hard boiled)

1 c Dukes mayonnaise 

1/4 t sweet paprika

Salt to taste

12 slices soft white bread

Use an egg slicer to chop eggs or a pastry blender.  Add other ingredients and spread on bread.

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Cheesy Grits with Shrimp and Romesco Sauce

Prepare the Romesco Sauce in advance.

2 medium red bell peppers, left whole

4 Tbsp slivered or flaked almonds (toasted in a sauté pan)

2 Tbsp olive oil 

2 Tbsp lemon juice

2 cloves garlic, roughly chopped

1/4 heaping tsp salt

1/4 tsp red chili flake 

2 T half and half 

Blacken the peppers and put them in a bag to sweat, then peel off the charred skin, remove the seeds and rough chop.  Put the ingredients (except the half and half) in a small food processor and process till smooth.  

Follow recipe for Cheesy Grits but continue cooking on stove top instead of baking. 

1 pound shrimp peeled and deveined, leave tails on for a nicer presentation

4 tablespoons olive oil

1 1/2 tablespoons honey

1 1/2 tablespoons soy sauce

1 teaspoon lemon zest

2 teaspoons fresh parsley leaves chopped

2 teaspoons fresh thyme leaves chopped

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon minced garlic

Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.

Reserve 1 tablespoon of the marinade for later use. Add the garlic and chili flakes to the remaining marinade.

Add the shrimp and marinade to a resealable freezer bag and seal. Shake to coat the shrimp with the marinade.

Marinate in the refrigerator for at least 1 hour, or up to 4 hours.

At this point you can broil, grill or saute the shrimp for 2-3 minutes per side or until pink and opaque.

Heat the romescosauce andadd the 2 T half and half.   Serve the shrimp over the hot prepared grits (individual servings) and top with Romesco sauce.  

Drizzle the reserved marinade over the cooked romesco sauce, then serve.

Baked Cheesy Grits

2 1/2 c water

1 1/2 c half and half

1 c grits 

1 1/2 t salt

1/4 c (scant) finely chopped red onion

1/2.7 oz jar of chopped pimemtos (drained)

3/4 t dijon mustard

1/2 t worcestershire sauce

1/4 t (scant) smoked paprika

10 oz shredded sharp cheddar (or medium) cheese

1/4 t ground pepper

2 eggs (room temperature)

Heat water, half and half, grits and salt until boiling.  Stir, reduce heat to simmer and continue to cook for 40-45 minutes until thickened.  Add remaining ingredients except eggs and let cool for 10 minutes. Preheat oven to 360.

Beet eggs and add to the grits mixture (tempering eggs) and combine thoroughly.  Bake in ramekins or casserole dish for 40-45 minutes.  Cool for 15 minutes before serving.  

Judy's Fluffy Egg, Cheese and Chili Casserole

This is Aunt Judy's absolutely delicious Egg Casserole.  

Preheat oven to 350 degrees

Egg, Cheese, and Ortega Chile Casserole 

Serves 10-12

10 large eggs

1/2 c flour 

1 tsp baking powder 

1 tsp salt

1 pint cottage cheese

1 lb grated cheese (I usually add more)

   (Costco’s cheddar/jack works well )

1/2 cups melted butter

7 oz can Ortega diced green chilies 

4 oz. diced jalepeno chiles

Beat eggs (with a mixer till fluffy). Add flour, salt, baking powder, cottage cheese and butter. Mix well. 

Stir in chilies and cheese. 

Pour into buttered 9x13 baking dish. 

Bake 30-35 minutes - until knife comes out clean. 

Let set 15 minutes before serving. 

 Allow 60 minutes to cool.

Brussels Sprouts with Bacon Onion Jam

8 oz thick cut smoked bacon, sliced

2 large yellow onions, julienne

Kosher salt and freshly ground black pepper, to taste

2 T honey

1/4 c apple cider vinegar

1 1/2 lb. Brussels sprouts, halved

2 T olive oil

Kosher salt and black pepper, to taste

1/2 c pomegranate seeds or chopped dried cherries

To make the bacon jam, add the bacon to a medium saucepan. Place over medium heat and cook, stirring often with a wooden spoon, until the fat is rendered and bacon is golden brown, about 7 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Increase the heat to medium high. Add the onions and cook, stirring often, until the onions are cooked down and lightly golden brown, about 10 minutes. Season with a good pinch of salt and a crack or two of black pepper. Reduce the heat to medium low and stir in the honey, apple cider vinegar and bacon. Continue to cook, stirring often until the onions are deeply browned and the consistency is jammy, about 10 minutes more. Add a splash of water if the pan gets too dry but the onions are not quite caramelized. Stir in the bacon, taste and adjust the seasoning as needed.

Preheat the oven to 425°F.

Add salt and olive oil to the Brussels sprouts and combine.  Turn the Brussels sprouts cut side down in the pan and roast 

Almond Croissant Baked Oatmeal

1 medium ripe banana

2 c almond milk (unsweet)

1/4 c maple syrup

1 T brown sugar

1 t vanilla extract

1/4 t almond extract

2 1/2 c old-fashioned rolled oats

1/2 t baking powder

1/4 t salt

Almond topping

1/3 c almond butter

1/2 t almond extract

2 T maple syrup

1/3 c sliced almonds

Powdered sugar, for dusting

Preheat over to 350.  Grease 8 x 8 baking dish or line with parchment paper.

In a large bowl, mash banana until smooth (a few small lumps remaining is ok).  Whisk in milk, maple syrup, vanilla and almond extract.  Add oats, brown sugar, baking powder and salt.  Fold to combine and pour mixture into baking dish.

To make topping, warm almond butter in the microwave and whisk together with almond extract and maple syrup.  Drizzle over oats.  Sprinkle sliced almonds on top and bake for 30 minutes until top is golden brown and oatmeal is fully set.  Let cool for 5 minutes before serving.  Sprinkle with powdered sugar.  

Cabbage Pad Thai

This recipe is modified from the original version of Lightened Up Pad Thai on Iowa Girl Eats blog...

1/4 c chicken broth

1-1/2 T  soy sauce

1-1/2 T fish sauce

1 T sugar

1-1/2 teaspoons cornstarch

2 eggs, whisked

1/2 t sesame oil

3/4lb (12oz) chicken breasts, cut into thin strips

salt and pepper

4 t cooking oil, divided

1 onion, thinly sliced (about 1 cup)

1 small green bell pepper, seeded then thinly sliced (about 1 cup)

4 cloves garlic, minced

5 c thinly shredded green cabbage

3 Tablespoons finely chopped peanuts

lime wedges

Sliced green onions

Directions:

1. Stir together chicken broth, soy sauce, fish sauce, sugar, and cornstarch in a small dish then set aside. Whisk eggs together in another small dish then set aside.

2. Heat sesame oil in a large wok or 12″ skillet over medium-high heat. Add chicken, season with salt and pepper, then stir fry until cooked through and remove to a plate.

3. Heat 2 teaspoons cooking oil in skillet then add onions and peppers. Season with salt and pepper then stir fry until crisp-tender, 5 minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken.

4. Heat remaining 2 teaspoons cooking oil in skillet then add cabbage. Season with pepper only then stir fry until just barely crisp tender, 3-4 minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 1-2 minutes. Add the soy sauce mixture then bring to a bubble and boil until slightly thickened, 1-2 minutes.

5. Remove skillet from heat and divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.

Top with chopped green onions.

White Velvet Cake

Adapted from wickedgoodkitchen.com

2 1/2 cups (280 grams) sifted White Lily® Self-Rising Flour
2 cups (400 grams) granulated sugar

3/4 cup unsalted butter, at room temperature

1/4 cup oil, (avocado or vegetable oil)

1 cup (240 ml) buttermilk, at room temperature
3/4 cup (180 grams) egg whites (about 6), at room temperature

1 teaspoons (10 ml) pure almond extract

2 teaspoon (5 ml) pure vanilla extract

 

For the Frosting

Strawberry-Raspberry Mascarpone Buttercream, also from Wicked Good Kitchen (currently isn't working) or use an ermine frosting

Preheat oven to 350ºF. Grease three 8-inch round cake pans with shortening or oil. Line bottoms with parchment or wax paper circles.

Using a stand mixer fitted with paddle attachment, mix self-rising flour and sugar on low speed until well combined. Add butter (1-2 T at a time) and oil and mix on slow speed until thoroughly combined about 2 minutes. Mixture will be very thick.

In a 2-cup glass liquid measuring cup, whisk together buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 1 minute. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1-2 minutes.

Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles.

Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Cool cakes in pans on wire racks for 10 minutes. Remove from pan and cool completely.  Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost.

To frost and fill cake, use a scant ¾ cup frosting between each layer and then proceed to frost the cake as desired with remaining buttercream.

To make a Rose Cake with “Rose Swirls”

Use a scant ¾ cup frosting between each layer and then proceed to frost the cake with a thick crumb coat and use an open tip like the Wilton 1M for the roses.

I am attempting to make a smaller cake using 2 6-inch pans...

1 1/4 cups (140 grams) sifted White Lily® Self-Rising Flour
1 cups (200 grams) granulated sugar

6 T unsalted butter, at room temperature

1 oz oil, (avocado or vegetable oil)

1/2 cup (120 ml) buttermilk, at room temperature
90 grams egg whites (about 3), at room temperature

1 teaspoons (10 ml) pure almond extract

1 teaspoon (5 ml) pure vanilla extract

Chocolate frosting

• 230 grams (1 cup or 2 sticks) butter, softened
• 150 grams (1 cup) dark chocolate
• 625 grams (5 cups) icing sugar or powdered sugar, sifted
• 60 ml (1/4 cup) full fat or whole milk

Chocolate ganache

• 150 grams (1 cup) dark or semi-sweet chocolate, pieces
• 180 ml (3/4 cup) thickened or heavy cream
• Chocolate malt balls, to decorate

Pumpkin Spiced French Toast with Pumpkin Butter

Another WDRB morning show recipe from Chef Joseph Thomas...

2 eggs

1/4 cup heavy cream

1 tablespoon vanilla extract

1/2 tbls pumpkin spice

1 tablespoon powdered sugar

4 slices of bread (croisants)

Ingredients for Pumpkin Butter:

1 stick of softened unsalted butter

1/4 cup pumpkin puree

1 T of brown sugar 

In a medium bowl, whisk together eggs, cream, vanilla, pumpkin spice, and cinnamon. Mix well. Add powdered sugar. Mix well until dissolved. In a skillet, heat olive oil over medium heat. (Can use non-stick spray or butter). To serve, place French Toast on a plate, top with a spoon of the pumpkin butter, and drizzle with maple syrup. 

For the pumpkin butter, place ingredients in a small bowl and mix together with a mixer until it has a smooth consistency.

Spicy Sausage and Butternut Squash Rigatoni with Crispy Sage Leaves

This one is from Chef Joseph Thomas on the WDRB morning show....

16 oz. Rigatoni

32 oz. of Diced Butternut Squash 

1 lb. spicy ground pork

Half of a white onion - diced

1 tbls minced garlic

1/4 cup Olive Oil

1/2 cup Parmesan

Salt and pepper

3-5 Sage Leaves (for garnish)

Add one tbls of olive oil to a pan. On medium heat, add the ground sausage and sauté (breaking it up into smaller chunks) until sausage is browned (or until internal temperature reaches 145 degrees)

Drain the sausage and set aside. In the same pan, sauté the onion for 1 minute and then add the minced garlic. (Add a teaspoon of olive if needed)

Sauté the garlic and onion for another minute, then add the butternut squash. Sauté the butternut squash for 3 minutes and then add a pinch of salt and pepper. Cover with water and let simmer until the squash is fork tender. Once the vegetables are tender with a slotted spoon and your vegetable to a blender. Puree your vegetables by slowly adding the water you cooked the vegetables in until everything has a smooth texture. Cook pasta according to package. Once you drain your pasta, save 2 cups of the pasta water. (Will need later for the sauce). Add the pork back to the same skillet on medium heat. Add your pasta and your butternut squash sauce. Let simmer for 5 minutes, and then add parmesan cheese and sage leaves. 

If the sauce has a thick consistency, add your reserved pasta water slowly until its the consistency of your liking. Salt and pepper to taste.

For crispy safe leaves, heat olive oil (1/4 cup) in a pan on medium heat. Once oil is hot, put sage leaves in the skillet, frying 10 seconds on each side. Set aside on a paper towel to drain.

Whipped Goat Cheese

1/3 c olive oil

3 sprigs fresh thyme, plus 1/2 T chopped thyme

1 large clove garlic - lightly crushed

8 ounces goat cheese softened

4 ounces cream cheese softened

1 tablespoons honey 

1/2 teaspoon cayenne pepper

1/4 teaspoon sea salt add more to taste

Slicled lightly toasted baguett

Heat the oil over low heat and infuse with garlic and thyme until the farlic is soft.  Do not burn the garlic.  Place the softened goat cheese, garlic from the oil, and cream cheese in a small food processor and whip until light.  Add the honey, cayenne, 1/2 chopped thyme, and pinch of salt, and beat until combined.  Remove the thyme from the oil and discard.  Whip in enough of the infused oil to make a creamy consistency.  Serve with a drizzle of honey and a sprinkle of the remaining thyme.  Spread on the toasted baguette slices.

Homemade (Easy) Crackers

Cooking spray and flour

1 cup all-purpose flour

1/2 teaspoon seasoned salt

1/8 teaspoon pepper

1/8 teaspoon paprika

1/8 teaspoon dried minced garlic

1/2 cup freshly grated Parmesan cheese (or a combination of Parmesan and other cheese, like pepperjack or cheddar)

4 tablespoons unsalted butter cold, cubed into small pieces

4 to 5 tablespoons heavy cream or sour cream

2 teaspoons Italian seasoning or just a sprinkle of cayenne

Flaky sea salt or fine sea salt, optional (or everything bagel seasoning)

Preheat oven to 400°F. Spray a large sheet pan with cooking spray and lightly flour the surface. The original instructions say not to use parchment or silicone liners, but I think that I have in the past without preparing the pan.

In a food processor, pulse the flour, seasoned salt, pepper, paprika and dried garlic until combined. Add in the cheese and pulse a few more times to combine. Add the butter a pulse again.  Add 4 tablespoons heavy cream (or sour cream). Pulse a few more times, then add the last tablespoon if needed (clumpy dough should be forming.)

Dump the dough mixture straight from the food processor onto a sheet of plastic wrap or wax paper. Pour the Italian seasoning on top and fold the herbs into the dough gently until a nice dough comes together. Avoid kneading or overworking.

Place a piece of parchment paper on top of the ball of dough and roll out the dough to 1/8 to 1/4-inch thickness. Remove the parchment paper on top and (if desired) trim the edges (not necessary). Then use the plastic wrap to pull up the large sheet of dough and invert it onto the prepared sheet pan.  As mentioned, I’ve simply rolled it out onto a silicone mat and placed it on the baking sheet.  If using Everything Bagel Seasoning, I sprinkle it on and lightly press it into the dough using the rolling pin.  Using a sharp knife, perforate the dough to make lines for the crackers.

 Bake for 8–14 minutes or until lightly browned at the edges. Remove from oven and sprinkle immediately with sea salt flakes (if desired). Let stand on sheet pan until cooled.

Break into the crackers along perforated lines.

Bourbon Pecan Truffles (perfect for Derby Day)

160 g Pecan Shortbread cookies (or 1/2 package of 320 g - Aldi)

227 g Pecans (chopped or whole) toasted

1 c (230 g) light brown sugar

1/2 t salt

1/4 c Bourbon

1 t vanilla

2 T maple syrup (or more if needed)

10 oz (283 g) semisweet chocolate chips

2 T vegetable shortening

Pulse the shortbread cookies in the food processor until the consistency of sand.  Tip into a medium bowl.  When the pecans are cook, pulse until finely chopped consistency.  Add to the shortbread crumbs. Add the brown sugar and salt until combined.  Add the bourbon, vanilla and maple syrup.  

Mix together using your hands to full incorporate.  The mixture should come together when squeezed.  Scoop the mixture using a tablespoon and press into walnut-sized pieces.  Place on a lined baking sheet and freeze until solid, about one hour.

Melt the chocolate chips in a double boiler (or microwave carefully).  If the chocolate is thick, add 2 T of shortening and stir together.  When the chocolate is smooth and pourable, dip the frozen truffles in using a fork.  Tap the fork on the side of the bowl to remove excess and use another fork to place onto the lined baking sheet.  Let the candies set until firm, about 20 minutes.

Store at room temperature in an airtight container.  

Belgium Liege Waffles

2 c bread flour (may need more)
1 ½ T sugar
1 t salt
2 t instant or rapid rise yeast

Whisk together and add///

12 T unsalted butter – cut into large cubes
½ c warm milk
1 egg
1 T vanilla extract

Using a dough hook mix on low speed for one minute.  Once mostly combined mix at medium low for 12-15 minutes. 

Rest overnight in a bowl covered with plastic wrap in the refrigerator.

Press cold dough out to about an inch thick

Press Belgium pearl sugar into top of dough.  Roll up using a bench scraper, incorporating the pearl sugar.  Form into a log and cut into 8 equal pieces.  Roll each piece into a 2 x 4 inch oval shape.  Place on a cookie sheet, cover with plastic wrap and let come to room temperature – about 1 ½ - 2 hours. 

Dip each piece into granulated sugar and cook on a waffle iron (gently lay the waffle iron lid down without pressing) for 2 ½ minutes.  Let waffles sit on a wire rack.  Be very careful.  You can get a very nasty burn from molten hot sugar – so handle with two forks.   Enjoy as a snack.

Christmas Old Fashioned

2 oz bourbon

1 oz cranberry juice (without sugar or sweetener)

1/2 - 1 oz simple syrup

4 dashes Angostura bitters

Cranberry-Glazed Butternut Squash, Brussels Sprouts and Sweet Potato Salad

Roasted Vegetables

1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 T olive oil

Salt and pepper

1 t dried thyme

For the Cranberry Glaze

1/2 c cranberry sauce

1-2 T honey or maple syrup 

2 T balsamic vinegar

1 T olive oil

4 oz goat cheese, crumbled

1/4 c dried cranberries 

1/4 c pecans, toasted

1 T fresh parsley, chopped

Roast the veggies at 400.  In a large bowl, toss the veggies with olive oil, salt, pepper, and thyme.  Spread the veggies on a large baking sheet lined with parchment paper in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.  

Prepare the cranberry glaze - In a small saucepan over medium heat, whisk together teh cranberry sauce, balsamic vinegar, maple syrup, and olive oil.  Simmer for 3-5 minutes until slightly thickened.  Remove from heat and set aside.

Assemble the salad - After roasting the vegetables, place them in a large serving bowl.  Drizzle the cranberry glaze over the warm veggies and gently toss.  Add the dried cranberries, Crumbled goat cheese, and nuts.  Serve warm or at room temperature.

Crockpot Apple Butter

 

• 2 cups Unsweetened Applesauce homemade or store bought
• 50 gr Granulated Sugar
• 50  gr Brown Sugar
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/8 tsp Ground Nutmeg
• Pinch of Salt
• 1 tbsp Apple Cider Vinegar
• 1 tsp Pure Vanilla Extract

Combine all ingredients except vanilla

 in a small crockpot and cook for 6 hours (stirring occasionally).  Use an immersion blender, add the vanilla and cook for 2 more hours.

Pumpkin Old Fashioned

2 oz Bourbon

1/2 oz Pumpkin spice syrup

1 T Pumpkin butter

1/2 oz orange juice or lemon juice or apple juice

Angostura Bitters

Combine in a cocktail shaker with ice. Stain into a cocktail glass with ice and a cinnamon stick for garnish.

Pumpkin spice syrup

Equal parts brown sugar and water with pumpkin spice to taste.  Heat to fully combine.