Cooking with KP: March 2018

Garlic Alfredo Sauce for Pasta, Chicken or Shrimp

Here is a simple but delicious homemade alfredo sauce that is wonderful over pasta or with chicken or shrimp. It is also excellent with some small diced broccoli added.

3 Tablespoons butter

3 Tablespoons onion, finely diced

2 Tablespoons minced garlic

3 Tablespoons all-purpose flour

3 ½ cups half-and-half
1/4 teaspoon ground nutmeg

1/4 teaspoon paprika

½ teaspoon salt

½ teaspoon pepper

1 ½ cups shredded Parmesan cheese (not the green shaker kind--FRESH)

In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook for 4 minutes, stirring frequently, or until onion is tender. Reduce heat to medium-low. Add flour and cook, whisking constantly, for 2 minutes. Gradually add half-and-half, whisking constantly. Cook, whisking constantly, for 8-10 minutes or just until mixture comes to a boil. Remove from heat and stir in nutmeg, salt, and pepper. Add cheese, stirring until melted and smooth. Serve over pasta with roasted chicken or sautéed shrimp. Makes about 3 cups.

Brown Sugar and Pepper Vidalia Onions

You can either bake or microwave these onions. The recipe is the same no matter which way you prepare them. These onions taste great and are an awesome side dish with any meats.

3 Vidalia onions or yellow sweet onions, peeled and cut in half horizontally to make 6 pieces
1 stick of butter or margarine, sliced into 12 pieces
6 Tablespoons of brown sugar
2 Tablespoons of pepper

In a baking dish with oven/microwave proof cover, place 6 slices of butter. Sprinkle each cut side of the onions with pepper. Place one half onion, cut side down, on one of the slices of butter. Sprinkle more pepper on the tops of the onions.
Sprinkle the brown sugar on top of the onion halves. Place a pat/cut of butter on top of each onion. Put cover on baking dish. Microwave for 6 minutes on high and then check for tenderness. If not soft, microwave for 3 minutes more. There should be a brown sugar glaze forming in the pan. Spoon over eat onion as you serve them on plates. If you decide to bake them, you will follow the same directions, but you will bake them for 40 minutes in a 400 degree oven.

Cornbread Confetti Salad

This versatile salad recipe can be mixed all together or layered. The first time I tasted this wonderful dish was at a potluck dinner. Two people had brought this confetti salad and they both had used the same recipe, but one mixed it all together and the other layered it, so this is not truly my recipe. The only thing I added was the lime juice, which I truly think gives it an extra kick.

SALAD:

1 package (8-1/2 ounces) corn bread/muffin mix (Jiffy is the best for this)

1 can (15.5 ounces) whole kernel corn, drained

1 can (15 ounces) pinto beans or light red kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained (Please note: My husband hates black beans, so when I make it for us--no black beans)

3-4 Roma/plum tomatoes, chopped

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

1 large purple onion, chopped
1 can (2.5 ounces) sliced black olives, drained

1/2 cup chopped green onions

1 lime, juiced (about 2 Tablespoons)

10 bacon strips, cooked and crumbled

2 cups (8 ounces) shredded sharp cheddar cheese

DRESSING:

1 cup (8 ounces) sour cream

1 cup mayonnaise

1 envelope ranch salad dressing mix

MIXED ALL TOGETHER:

Prepare corn bread according to package directions. While cornbread is baking, mix dressing in a small bowl. so that the flavors can meld togethers. Remove cornbread from oven. Cool completely; crumble. In a large bowl, combine the corn, beans, tomatoes, peppers, and onions. Toss them in the lime juice. Then add bacon, cheese and crumbled corn bread. d. Just before serving pour over salad and toss.

LAYERED:

Prepare cornbread according to package directions. While cornbread is baking, mix together dressing. Remove cornbread from oven. Cool completely and crumble. In a small bowl, mix together pinto and black beans. Toss in lime juice. In a large bowl, preferably a glass trifle bowl, begin layering the ingredients. Put 1/3 of the cornbread in the bottom, then top with 1/3 of each of the other ingredients in this order—corn, beans, tomatoes, green pepper, black olives, red pepper, purple onion, green onion, bacon, dressing, cheese. Repeat until you reach the top. I like to add a bit more bacon, black olives, and green onions at the top with the last cheese layer.

Cool Whip Cookies

Spring always makes me think of pastel colors and quick and easy cooking! Cool Whip cookies combine those two things for me. You can use any flavor cake mix you like, but I prefer lemon, strawberry, orange, and white.

Here is the standard recipe when using lemon, strawberry or orange cake mix.

1 (18.25 ounce) pkg. cake mix in lemon, strawberry or orange flavor
1 (8 ounce) container of frozen whipped topping, thawed
2 eggs, beaten
1 1/2 cups of confectioner's sugar, shifted

Preheat oven to 350 degrees. In a large bowl, combine whipped topping and the beaten eggs. Slowly sprinkle in cake mix, mixing well. Batter will be sticky. Drop by teaspoonfuls into confectioner's sugar and roll lightly to coat. Place on ungreased baking sheet or on parchment paper on baking sheet. Bake for 10-12 minutes or until lightly browned. Remove to wire rack to cool.

Changes if using white cake mix.
With the white cake mix, you can use any color food coloring you want--Use pink or light blue for a baby shower. I like to use light purple and light blue for Easter.
Follow the same recipe steps, but add 1.5 teaspoons of almond extract when mixing the whipped topping and eggs. After mixing in the dry cake mix, add a few drops of food coloring until you get the shade you like.
You can also opt out of using food coloring and leave them white. Also, instead of rolling the cookies in confectioner's sugar, you can roll them in coconut or rainbow sprinkles

At Christmas, you can use red and green food coloring and add peppermint extract instead of almond.

Note: This is not my recipe creation, it has been around a long time.

Irresistible Irish Soda Bread

Are you looking for a very easy, very good tasting bread? Look no more! This bread has amazing flavor and texture. It is best if made the day before or several hours before serving. After you take it out the oven and it is thoroughly cooled, wrap it tightly in aluminum foil rather than putting it in a container. In no way is the recipe mine. You can find it many places on the internet. I got this one from Allrecipes.com.

3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter, melted (Do not use margarine)

Preheat oven to 325 degrees F (165 degrees C). Grease or spray a 9x5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together in a separate bowl and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Beef and Pasta Bake

Here is a recipe that is easy to make and delightful to eat. It is great for potluck suppers and for taking something over to friends and neighbors when they are sick or to show sympathy. I generally just use ground beef, but you could use half ground beef and half ground sausage or you could toss in some link smoked sausage as well.

8 ounces wagon wheel shaped pasta or other rigatoni pasta

1 pound lean ground beef (I use 93-7)

1 medium onion, diced

1 medium bell pepper, diced

2 toes/buds of garlic, minced

2 Tablespoons parsley flakes

2 Tablespoons Italian Blend seasonings (I use McCormick)

1 Tablespoon Worcestershire sauce

1 Tablespoon sugar

1 ½ teaspoon garlic powder

1 teaspoon pepper

1 15 ounce can diced tomatoes, undrained

1 15 ounce can tomato sauce (I use Hunts)

1 small can/jar of mushroom slices

1 cup shredded Mozzarella cheese

1 cup shredded Colby Jack cheese

½ cup shredded fresh Parmesan cheese (not the green shaker kind)

Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray. Boil pasta in lightly salted water in a large pot. Boil for 8 minutes on medium high heat. While pasta is boiling, cook ground beef, onions, bell pepper and garlic until meat is no longer pink. Drain any fat. Add parsley flakes, Italian Blend seasonings, Worcestershire sauce, garlic powder and pepper. Mix well. Add diced tomatoes, tomato sauce, sugar, and mushrooms. Bring to a light boil and reduce to simmer. Pasta should be ready now. Drain and return it to the pot. Add meat sauce and stir until pasta is fully coated. In a small bowl, mix the three cheeses. Reserve ½ cup of mixture. Add the 2 other cups of cheese to the pasta and meat sauce and mix well. Pour mixture into casserole dish and top with the reserved cheese. Bake for 25 minutes or until bubbly.

NOTE: I never add salt to dishes with canned tomatoes because I find they provide enough salt to the dish, but feel free to add some if you like.

Classic Potato Salad

Potato salad is a wonderful side dish any time and any place. Most people have special preferences for their potato salads, and I have tried many variations, but the classic potato salad that my mother made is and always will be my absolute favorite.

8-10 russet potatoes, peeled, cubed, rinsed

1 1/2 cups of mayonnaise (I always use a newly opened jar because your potato salad will not spoil as quickly if left out for a couple of hours if the mayo is fresh and not from a previously used jar.)

4 large eggs, boiled, peeled and chopped

2 Tablespoons of apple cider vinegar

2 Tablespoons of sugar

1-2 Tablespoons of yellow mustard, depending upon your taste preferences

3 Tablespoons pickle relish (I use dill or sweet depending on what I have available)

2 Tablespoons parsley flakes

2 ribs of celery, diced in small pieces

1 cup of onion, diced

1/2 cup of green bell pepper, diced

1 teaspoon garlic power

1 teaspoon salt for potato water

1 teaspoon seasoned salt

1 teaspoon pepper

Place potato cubes in a large pot and fully cover with water. I always make sure I have an inch of water higher than the potatoes. Add the one teaspoon of salt to the potatoes and water. Bring to a roaring boil on high, reduce temp to medium so that the potatoes continue to boil. Boil them for 9-15 minutes until a fork slides in the cubes easily. Don't over boil or the potatoes will be mushy. Remove from heat and drain in colander. Let potatoes sit to reach room temperature. Usually about 15 minutes. Don't rinsed tem in cool water.

In a large bowl, mix mayonnaise, mustard, vinegar, sugar, garlic powder, seasoned salt, and pepper until well blended. Add boiled eggs, parsley flakes, onions, bell pepper, celery,and pickle relish. Stir until totally blended with mayo mixture. Add cooled potatoes and fold them in mixture until full coated. Don't stir too hard or you will loose your cubes and have mashed potatoes. if too dry, add one tablespoon mayo and fold into mixture. Put mixture in serving bowl that has a lid.

I have sprinkled a little paprika on the top of my potato salad, but that is optional.

If you like a chilled potato salad immediately put your salad in the refrigerator. Otherwise, serve immediately and don't keep our longer than 2 hours at room temperature. Refrigerate leftovers.

NOTE: Occasionally, I make my potato salad with the small red potatoes and I don't peel them before cubing them. Just wash/scrub them thoroughly, cube and boil. I really love red potato salad.

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.