Saturday, February 27, 2016

Hawaiian SPAM & Pineapple Casserole ala ~DKBB~

Hawaiian SPAM & Pineapple Casserole ala ~DKBB~
(original recipe from

1 can of regular SPAM, cut into small cubes
1 fresh pineapple, cut into chunks
1 small onion, cut into chunks
1 green pepper, cut into chunks
1 red (or orange) pepper, cut into chunks
½ cup sugar
⅓ cup flour
3 oz. (½ can) unsweetened pineapple juice
1 ½ cups shredded cheddar jalapeƱo cheese
½ cup shredded sharp cheddar cheese

For optional crouton topping:
2 cups cubed day-old French bread
2 Tbsp. olive oil
2 tsp. garlic salt
1 tsp. cracked pepper
1 tsp dried parsley
  • If making the optional crouton topping, preheat oven to 300° F; if not, preheat oven to 375° F.
  • Mix together SPAM, pineapple, onion, and peppers and place into greased 9x13 glass pan.
  • In a separate bowl, whisk together sugar, flour, and pineapple juice; pour juice over mixture in pan; top all with cheese.
For optional crouton topping:
  • Toss bread cubes with olive oil, season with garlic salt, cracked pepper, and parsley.
  • Place on cookie sheet and toast at 300° F until crunchy (about 10 minutes).
  • Increase oven temperature to 375° (if you have made the crouton topping).
  • Cover casserole with foil and bake until veggies are soft-ish (about 30 minutes).
If using crouton topping, sprinkle it over the top before serving.

Saturday, February 13, 2016

Curried Corn Chowder with Chicken ala ~DKBB~

Curried Corn Chowder with Chicken ala ~DKBB~
(original recipe by Kendra Doss in Feb/Mar 2016 Simple & Delicious magazine)

2 Tbsp. butter
1 medium onion, chopped
3 celery ribs, chopped
2 to 3 Tbsp. chopped garlic snapes (optional)
2½ tsp. curry powder
½ tsp. each salt and pepper
¼ tsp. cayenne pepper
1 to 2 tsp. dried parsley
½ to 1 tsp. each turmeric, basil, cumin (as desired)
4 to 5 cups frozen corn
2 medium potatoes, peeled and diced
4 cups chicken broth
½ cup milk
½ cup flour
2 to 3 cups cooked, diced chicken breast (or 2 cans of chicken in water, drained)
  • In a Dutch oven, heat the butter over medium heat; add onions and celery (and garlic snapes, if using them); cook and stir until veggies are tender.
  • Stir in seasonings; cook 30 more seconds.
  • Add in broth, corn, and potatoes and bring to a boil; reduce heat and simmer, covered, for 15 to 20 minutes (until potatoes are done).
  • In a small bowl, whisk milk and flour together until smooth; stir into soup, bring soup back to a boil; cook for 2 minutes or until thickened.
  • Stir in chicken; heat through.
Serve in bread bowls, or over rice, or with sliced artisan bread (which you can use as an eating utensil).

Sunday, February 7, 2016

Shakshuka with Feta ala ~DKBB~

Shakshuka with Feta ala ~DKBB~
(original recipe by Melissa Clark)

2 Tbsp. extra-virgin olive oil
1 small onion, diced
1 bell pepper (red, yellow, or orange), seeded and diced
1 large clove garlic, thinly sliced
½ tsp. ground cumin
½ tsp. spicy paprika
⅛ tsp. cayenne
14 oz. can whole plum tomatoes with juices, coarsely chopped (or ½ 28 oz. can)
¼ tsp. salt, more as needed
¼ tsp. black pepper, more as needed
½ cup feta cheese, crumbled
2 large eggs
Chopped cilantro and hot sauce, for serving
Corn tortillas, for serving
  • Preheat oven to 375° F.
  • Heat oil in cast iron skillet over medium-low heat; add onion and pepper; cook until tender; add garlic and cook additional 2 minutes.
  • Stir in cumin, paprika, and cayenne and cook for 1 minute.
  • Pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened (about 10 minutes), then stir in crumbled feta.
  • Make divots for eggs and gently crack eggs into them; season with salt and pepper.
  • Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  • If desired, sprinkle with cilantro and serve with hot sauce and warm corn tortillas.