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 small bell pepper (red, yellow, or orange), seeded and diced
1 large clove garlic, thinly sliced or minced (preferred)
¼ tsp. ground cumin
¼ tsp. spicy/smoked paprika
A pinch cayenne
1 c. roasted Roma tomatoes*
Salt (as needed
Pepper (as needed)
¼ cup feta cheese, crumbled
2 large eggs
Chopped cilantro and hot sauce, for serving (optional)
Tortillas, for serving (optional)
 
*Roasted tomatoes:

• Cut 8 to 10 tomatoes lengthwise and lay out on parchment-lined baking sheet
• Drizzle olive oil over the tomatoes, then sprinkle with Kosher salt and cracked pepper
• Bake at 275° F for 4 (or more) hours.

Roast the tomatoes the day before, and you can leave them in the oven when they are done and cut them up the next morning.

• 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; 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, approximately 10 minutes.

If desired, sprinkle with cilantro and serve with hot sauce and warm corn tortillas.

Cheesy Steak Bake ala ~DKBB~

Cheesy Steak Bake ala ~DKBB~

(my version of a tried and true recipe)

1 lb. steak tips (or, you can cut a round steak into 1” chunks)

1 cup sharp cheddar cheese, shredded

1 cup fontina or gruyere cheese, shredded

6 slices bacon

8 oz. fresh mushroom slices

2 small white onions, thinly sliced

2 cloves garlic, minced

½ Tbsp. herbs de Provence

Kosher salt and freshly ground pepper to taste

OPTIONAL: 1 pkg. Simply Potatoes diced potatoes

• Preheat oven to 375° F.
• Cut bacon into small pieces and fry (do NOT let the bacon get crispy as it will be baked further later); remove from pan and allow bacon to drain.
• In a large skillet over high heat, sear the steak until browned on all sides; if using, add diced potatoes now.
• In bacon pan, remove excess bacon grease, leaving about 1 Tbsp., and sauté onion slices and mushrooms on low heat for 8 to 10 minutes, adding salt and pepper to taste; add garlic in last 2 minutes.
• Place steak pieces (and diced potatoes, if using) in a large baking dish, sprinkle with bacon pieces and sautéed veggie mixture; cover with shredded cheese; sprinkle all with herbs de Provence.
• Bake for 15 to 20 minutes or until cheese is melted and bubbly and steak pieces are cooked through.

Serve hot as is or over bed of rice with beef au jus.

The leftovers are wicked good warmed up and served with a poached or fried egg on top. If you did not use the diced potatoes in your recipe, serve this gastric delight over a bed of hash browns.

Carrot Cake Pancakes ala ~CHB~

Carrot Cake Pancakes ala ~CHB~

(original recipe by Bobby Flay)

Pancakes

1½ cups all-purpose flour

¼ cup sugar

1 tsp. baking powder

½ tsp. baking soda

1 tsp. pumpkin pie spice*

½ tsp. fine sea salt

2 large eggs

1 cup buttermilk

¼ cup eggnog

3 Tbsp. unsalted butter, melted

½ tsp. vanilla

2 small jars carrot baby food

1 tsp. grated orange zest (optional)

1 Tbsp. grated crystalized ginger or diced candied ginger

* If you don’t have pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg, and allspice.

• Whisk the first five (dry) ingredients together in a large bowl.
• In a separate bowl, add the next 7 ingredients until smooth; fold in ginger; cover and refrigerate 30 minutes.
• Heat griddle to medium heat; brush with butter and continue heating until butter foams.
• Drop ¼ cupfuls of batter onto heated griddle; cook until bubbles start to form and burst (about 2 minutes); flip and cook to set the other side another 1 to 2 minutes.
• As the pancakes are ready, place them in a single layer on a cookie sheet covered with parchment paper and keep them warm in the oven until ready to eat.

Topping

3 oz. cream cheese, softened

1 cup pure maple syrup

• Using electric mixer, beat cream cheese until smooth; add maple syrup and whip for 1 minute.
• Warm the topping in the oven (or the microwave).
• Serve pancakes with topping.

The Best Chicken & Dumplings ala ~DKBB~

The Best Chicken & Dumplings ala ~DKBB~

(original recipe by Erika Monroe-Williams in Sept./Oct. 2015 Taste of Home magazine)

Soup, part 1

3 cans chicken in water

1 large onion, diced

6 medium to large carrots, chopped

6 celery ribs, chopped

3 cloves garlic, minced
5 cups chicken stock (I use 1 c. water to 1 tsp. Better Than Bouillon)

½ cup white cooking wine

2 tsp. sugar

¼ to ½ tsp. white pepper

5 whole peppercorns

Dumplings

1⅓ cup flour

2 tsp. baking powder

¾ tsp. salt

⅔ cup milk

1 Tbsp. butter, melted

Soup, part 2

½ cup heavy whipping cream

1 tsp. dried parsley

1 tsp. thyme leaves

• Add all part 1 ingredients to a large soup pot; bring all to a boil, then lower heat and simmer 20 to 25 minutes.
• Meanwhile, whisk together the dry ingredients for the dumplings in one bowl; whisk milk and butter in another bowl; add liquid mixture to dry ingredients, stirring just until moistened (do not overmix).
• Drop dumplings by forkful onto top of soup; cook, covered 15-18 minutes or until toothpick inserted into center of dumplings comes out clean (NOTE: do not lift cover while dumplings are cooking).
• Gently stir in cream, parsley, and thyme.

Cabbage Roll Skillet ala ~CHB~

Cabbage Roll Skillet ala ~CHB~

(original recipe by Susan Chickness in Dec 2015 Taste of Home magazine)

1 28 oz. or 2 14 oz. can(s) diced tomatoes, undrained

1 lb. ground hamburger (or chicken, pork, or turkey)

1 large onion, chopped

1 8 oz. can tomato sauce (optional)

2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

¼ to ½ tsp. white pepper

1 tsp. dried oregano

1 tsp. dried thyme leaves
½ to 1 tsp. dried basil
½ to 1 dried parsley

½ to 1 small head cabbage, thinly sliced

½ to 1 green pepper, cut into thin strips

4 cups cooked brown rice

• In large nonstick skillet, cook meat and onion over medium high heat for 6 to 8 minutes, or until meat is no longer pink and breaks into crumbles.
• Stir in tomato sauce (if using), vinegar, brown sugar, seasonings, and diced tomatoes.
• Add cabbage and green pepper; cook, covered 6 minutes, stirring occasionally.
• Cook, uncovered, 6 to 8 minutes longer, or until cabbage is tender.
• Serve over brown rice.