John Wayne Casserole ala ~DKBB~

 John Wayne Casserole ala ~DKBB~

For the base of this dish, you need to make 1 box Jiffy cornbread mix; make the cornbread per the instructions on the box, adding in 4 oz. hatch chilis if desired. Bake in a smaller glass baking dish (ideally 7 x 11). While this is baking, put the rest of the ingredients together:

1 lb. ground beef
2 Tbsp. olive oil
1 small onion, diced
1 small red bell pepper, diced
2 jalapenos, diced
4 oz. hatch chilis
1 14.5 oz. can fire-roasted tomatoes (do NOT drain)
½ cup pinto beans (drained)
1 packet taco seasoning
½ cup mayonnaise
½ cup sour cream
½ cup pepperjack shredded cheese
½ cup Mexican blend shredded cheese
4 or more green onions, thinly sliced (for garnish)

• Oven should still be warm from the cornbread; you want it at 350°F to bake this dish.
• Cook the hamburger in a large skillet, breaking it up into small pieces, until browned and cooked through (7 to 9 minutes); transfer this to a big bowl (do not drain).
• Return the skillet to medium-high heat, add 2 Tbsp. olive oil; add the onion, red bell pepper, and jalapeno and cook, stirring occasionally, until the veggies are softened and just beginning to brown (5 to 7 minutes); when the veggies are done, take 2 to 3 Tbsp. of them out and set aside in a small bowl.
• Return the beef to the skillet; turn heat to high, stir in the fire-roasted tomatoes, pinto beans, hatch chilis, and taco seasoning packet; bring to a boil; continue to cook until it is heated through and the taco spices are evenly distributed (4 minutes); turn off heat.
• Mix the mayonnaise and sour cream together well in a small bowl; add in ¼ cup pepperjack cheese and ¼ cup Mexican blend cheese; add in the veggies you set aside; mix well.
• Spoon the beef mixture over the cooked and cooled cornbread evenly; dollop the spread over the beef layer and spread as evenly as you can; sprinkle remaining cheeses over all.
• Bake 20 to 25 minutes; you want the cheeses melted and the casserole bubbling.
• Let cool for 15 minutes; serve with sliced green onions if desired.

Cheddar Bay Biscuit Chicken Pot Pie ala ~DKBB~

Cheddar Bay Biscuit Chicken Pot Pie ala ~DKBB~

(original recipe from www.gonnawantseconds.com)

 

original photo from www.gonnawantseconds.com

Filling
3 Tbsp. butter
1 c. sweet onion, diced1 c. carrots, diced
¼ c. celery, diced
⅓ c. + 2 Tbsp. flour
2½ c. chicken broth
1 heaping Tbsp. chicken flavored Better Than Bouillon dissolved
   in ½ c. boiling water
1 tsp. Worcestershire sauce
2 Tbsp. cooking sherry
1 c. heavy cream
Salt and fresh cracked black pepper to taste
½ tsp. poultry seasoning*
¼ tsp. dried thyme leaves
¼ tsp. ground sage
¼ tsp. garlic powder
¼ tsp. onion powder (ONLY if not using pearl onions)
1½ c. frozen peas, thawed
1 c. frozen pearl onions, cooked and drained (optional)
4 c. chicken (or turkey), cut into bite-sized pieces (rotisserie chicken works well, as does leftover turkey)

• Preheat oven to 350°F.
• Melt 3 Tbsp. butter in a large, high-sided cast oven-proof skillet (or Le Creuset-type Dutch oven) over medium-high heat; add diced onions, carrots, and celery and cook, stirring often, until veggies are tender (about 15 minutes).
• Sprinkle the flour over the veggies, stirring constantly until flour coats veggies evenly; cook for 1-2 minutes to toast the flour; remove skillet from heat.
• Return pan to heat and whisk in chicken broth and dissolved Better Than Bouillon in water; bring this to a boil, stirring and scraping up all brown bits from bottom of pan; cook, stirring constantly, until mixture thickens (2 to 3 minutes).
• Stir in Worcestershire sauce, sherry, cream, spices, peas, pearl onions (if using), and chicken; add salt and pepper to taste; simmer to heat through (about 5 minutes).

*If you don’t have poultry seasoning, you can make it: ¼ tsp. ground sage, ⅛ tsp. each ground thyme, ground rosemary, marjoram, white pepper, and a pinch of nutmeg
 
Cheddar Bay Biscuit Topping
1 pkg. (11.36 oz. box) Cheddar Bay Biscuit Mix
¾ c. milk
½ c. shredded sharp cheddar cheese
¼ c. butter, melted

• In a large mixing bowl, stir together biscuit mix, milk, and cheese; stir just until there are not dry spots in the mix. Set seasoning packet aside.

Assembly

• Using a large spoon, drop the biscuit mix by heaping spoonfuls over the top of the chicken filling; bake for 14-18 minutes, or until edges are bubbling and biscuits are golden on top.
• In a small bowl, mix the melted butter and seasoning packet; brush the tops of the finished pot pie with the seasoned butter. Serve immediately.

Spicy Veggie and Hummus Spring Rolls ala ~DKBB~

Spicy Veggie and Hummus Spring Rolls ala ~DKBB~

(original recipe from www.chefsbliss.com)

 
Spring Rolls
8 rice papers
½ c. hummus* (store-bought or homemade)
1 tsp. sriracha sauce
1 Tbsp. lime juice
¼ c. shredded carrots
½ cucumber, julienned
½ red pepper, julienned
¼ c. fresh spinach leaves
Fresh cilantro leaves (optional)
Bibb or butter lettuce leaves 

• Mix hummus, sriracha sauce, and lime juice to make a spicy, tangy spread (add more sriracha to increase the heat if desired).
• Prepare the veggies.
• Fill a large shallow dish with warm water and dip each rice paper into the water for 5-10 seconds until it softens.
• Lay the rice paper out on a flat surface; place a few spoonfuls of the spicy hummus in the center, followed by the cucumber, red pepper, avocado, carrots, and a leaf or two of cilantro (if using).
• Fold the side inward, then roll lightly into a cylinder.
• Repeat this process for each sheet of rice paper.
• Serve with large leaves of bibb or butter lettuce to wrap around the spring roll and with dipping sauce.

Dipping Sauce
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
½ tsp. sesame oil
¼ to ½ tsp. chili crisp
 
Mix all ingredients together, whisking well. Set aside.
 
This recipe can be cut in half for 4 spring rolls.

* My homemade hummus recipe can be found here.

Spicy Crab and Cucumber Spring Rolls ala ~DKBB~

Spicy Crab and Cucumber Spring Rolls ala ~DKBB~

(original recipe from www.chefsbliss.com)

 

Spring Rolls
8 rice papers
½ lb. crab meat (fresh or imitation)
2 Tbsp. mayonnaise
1 Tbsp. sriracha sauce (or to taste)
½ cucumber, julienned
½ red pepper, julienned
1 avocado, thinly sliced
Fresh cilantro leaves (optional)
¼ c. shredded carrots

Bibb or butter lettuce leaves

• In a bowl, mix the crab meat (if desired, chop it up a bit to make the pieces small) with mayonnaise and sriracha sauce until the crab meat is well-coated. Add sriracha to increase heat as desired.
• Prepare the vegetables as directed and set each out in a bowl for assembly.
• Fill a large shallow dish with warm water and dip each rice paper into the water for 5-10 seconds until it softens.
• Lay the rice paper out on a flat surface; place a few spoonfuls of the spicy crab mixture in the center, followed by the cucumber, red pepper, avocado, carrots, and a leaf or two leaves of cilantro.
• Fold the side inward, then roll lightly into a cylinder.
• Repeat this process for each sheet of rice paper.
• Serve with large leaves of Bibb or butter lettuce to wrap around the spring roll and with dipping sauce.

Dipping Sauce
1 Tbsp. soy sauce
1 Tbsp. lime juice
1 tsp. honey (you could use hot honey if you’d prefer)
1 Tbsp. warm water
½ tsp. sriracha

• Mix all ingredients together, whisking well. Set aside.

This recipe can be cut in half for 4 spring rolls.

Easy Italian Beef Sandwiches ala ~DKBB~

 Easy Italian Beef Sandwiches ala ~DKBB~

(original recipe from www.tasteofhome.com)

 
1 3 lb. boneless beef chuck roast
1 tsp. Italian seasoning
¼ tsp. cayenne pepper
¼ tsp. ground pepper
¼ c. water
½ 16 oz. jar sliced mild (or hot) pepperoncini, undrained
½ 16 oz. jar hot giardiniera, undrained (you can cut up these veggies a bit)
½ 8 oz. jar Italian pickled garlic, drained (optional)
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 large clove fresh garlic, minced
1 envelope onion soup mix
2 Tbsp. Worcestershire sauce
Buns for serving (ciabatta buns, hoagie buns, or a full loaf of Italian bread)

• Cut roast in half, place both halves in 5-qt. slow cooker; sprinkle evenly with Italian seasoning, cayenne pepper, and ground pepper; add ¼ cup water to bottom of cooker; cook on high for 4 hours (until meat is tender).
• Remove both halves of the roast and shred the meat well (using either two forks or two meat claws); return shredded meat to slow cooker.
• In a large bowl, combine the pepperoncini, giardiniera, pickled garlic (optional), red and green peppers, minced fresh garlic, Worcestershire sauce, and onion soup mix; pour this over the meat in the slow cooker and cook for another hour on high (until peppers are tender).
• If you want grilled buns, prepare them as desired.
• Serve the shredded meat mixture over buns/as sandwiches using a slotted spoon (or tongs) to drain off the liquid.
• If using a full loaf of Italian bread, cut it in half lengthwise, spoon beef mixture over bottom half, replace top half, and cut into 6 sandwiches.

Mushroom and Black Pepper Pasta ala ~DKBB~

Mushroom and Black Pepper Pasta ala ~DKBB~

(original recipe from www.thepioneerwoman.com)

 

Photo from The Pioneer Woman

Kosher salt
8 oz. linguine (or similar type pasta)
3 Tbsp. salted butter
8 oz. each of two kinds of mushrooms (what’s available where you live will dictate this)
4 cloves of garlic, thinly sliced
1 shallot, diced
1 Tbsp. fresh cracked black pepper
1 Tbsp. Trader Joe’s ground fermented black garlic (optional)
¾ c. heavy cream
¼ c. ground parmesan or Parmigiano Reggiano cheese, plus additional for serving (or any other such cheese you may prefer)

Fresh parsley (optional)

• Bring pot of lightly salted (using kosher salt) water to a boil and add the pasta; cook for 2 minutes less than package directions.
• Using a glass measuring cup or heatproof pitcher, scoop 1½ cups of pasta water out, then drain the pasta and set aside.
• Melt butter in large skillet over medium heat; add mushrooms, garlic, and shallot and cook, stirring until the liquid cooks off and the mushrooms are golden (7 to 8 minutes).
• Add a pinch of kosher salt and the black pepper (it will look like too much pepper, but it’s not) and black garlic; stir and cook for another couple minutes.
• Pour in the cream, stir it in well, and let it boil gently and thicken (about 2 minutes).
• Reduce heat to low and add the cheese, stirring it in well, then the drained pasta; make sure to coat the pasta well with the sauce.
• Add in some of the reserved pasta water if the sauce gets too thick.
• Dish up the pasta with lots of mushrooms and sprinkle on more cheese and sprinkle on fresh parsley if desired.

Samba Schutte's Profiteroles ala ~DKBB~

Samba Schutte's Profiteroles ala ~DKBB~

Before beginning, place a mixing bowl and whisk mixer attachment in the freezer so they will be ready for the cream filling portion of this recipe.

Choux pastry

1 c. water
½ c. (1 stick) unsalted butter
1 tsp. sugar
Pinch of salt
1 c. flour
4 eggs at room temperature
½ tsp. vanilla extract

• Preheat oven to 400°F.
• Put water, butter, sugar, and salt into saucepan over medium heat; stir occasionally until butter is melted and it is all well combined.
• Once this mixture starts to simmer, add the flour; stir constantly, making sure the mixture is thoroughly combined. The dough will gather into a ball and will thicken up; keep stirring for about 5 minutes so it cooks through. It is ready with a film starts forming at the bottom of the saucepan.
• Remove pan from heat and transfer the dough to a mixing bowl, then add the eggs one at a time, mixing well (with a hand mixer) after each add; add vanilla and continue mixing all on medium speed. The mixture will star to become a little silky and stretchy, sticking to the beaters.
• Scrape down the beaters (easiest to use your hands), use a spatula to clean the side of the bowl and make sure everything is well incorporated.
• Place your choux mixture in a piping bag (put piping bag in a tall glass, folding a generous about of bag over the sides; close off the top of the bag by twisting it shut (using that extra bag folded over the glass sides); using scissors, cut off the tip of piping bag (you want your index finger to fit into the end of the bag).
• On a parchment-lined baking tray, pipe the dough for each profiterole to the side you desire, piping a bit like you would fill a soft-serve ice cream cone. Small profiteroles should look like the poop emoji. Leave 1½ inches between each profiterole. The final step before baking is to flatten the top of each profiterole so there are no “peaks.”
• Bake for 25 to 35 minutes, checking them at 20 minutes for doneness. They are done with they are puffy, golden brown, hollow, and light. When they are done, turn off the oven and leave them in for another 5 minutes to allow them to harden a bit more.
• Set these aside to cool completely before filling them.

The filling can be a cream filling (recipe below), a custard filling, or even a creamy pie filling (lemon [my favorite], coconut crème, etc.).

Cream filling
2½ c. heavy cream
1 Tbsp. powdered sugar
1tsp. vanilla extract

• Using the cooled mixing bowl, add the heavy cream, powdered sugar, and vanilla; mix on high speed until you get stiff peaks (the cream holds its shape and feels both fluffy and sturdy).
• If the profiteroles have not completely cooled yet, place the cream in the frig to keep it cold and sturdy until you are ready to pipe it into the profiteroles.
• To pipe the cream into the profiteroles, fill a piping bag (following the same steps as with the piping of the profiteroles, but you want to hole smaller - so only your pinkie finger would fit).
• There are two ways to fill the profiteroles: (1) cut a small hole in the bottom of each and fill that way, or (2) for larger profiteroles, cut off just the top of each and fill, then place the top back on.

Chocolate ganache topping
1 c. heavy cream
1 c. chocolate chips (semi-sweet or milk chocolate, your preference)

• In a saucepan over medium heat add the cream and let it come to a simmer (just bubbling, NOT boiling).
• Add in the chocolate chips and remove from heat; let set for 15 to 30 seconds, then start stirring constantly until the chocolate chips have completely melted and are fully incorporated into the cream. You want a smooth, slightly thicker, silky mixture. Let this cool for 5 to 10 minutes, then spoon over the profiteroles.
• The completed profiteroles can be placed in the frig to allow the ganache to set. They can be stored in the frig, in an airtight container, for a week or so.