Hawaiian SPAM & Pineapple Casserole ala ~DKBB~

Hawaiian SPAM & Pineapple Casserole ala ~DKBB~

(original recipe from savorthesensesblog.com)

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 jalapeño 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.

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).

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.