Cooking with KP: November 2018

Quick and Easy Potato Logs

I found the main essence of this recipe online at Taste of Home. I just made a few adjustments.
These are quick and easy and OH, SO TASTY!

6 large baking potatoes
1 cup all-purpose flour
3/4 cup grated Parmesan cheese
1 Tablespoon paprika
1 Tablespoon garlic powder
1/2-1 teaspoon pepper (depending upon your tastes)
1 teaspoon seasoned salt
1/2 cup of butter or margarine, cut into slices

On a large baking sheet with sides, place pieces of butter and place in oven while it is preheating to 350 degrees. In the meantime, put all dry ingredients in a large ziplock bag. Thoroughly scrub potatoes, cut in half the long way. Cut each half into 3 slices, so you have 6 logs/wedges per potato.
Once oven is preheated and butter is melted, remove pan from oven. Put half the potatoes in the zip lock bag and shake to coat. Place them on top of the melted butter. Then repeat for the remaining logs. Bake for 30 minutes. Remove from oven and turn over. Bake another 30 mintues.

Cheesy Sausage and Rice Dressing

I love traditional cornbread dressing, especially at Thanksgiving, but this wild rice and sausage dressing is so tasty that it can't be left off the table. It is great with pork or duck, too! Try it! I hope you like it!

1 (6 ounce) pack wild rice mix

1 pound ground pork sausage with sage*

1 tablespoon butter

1 medium sweet onion chopped

1 celery stalk finely chopped

1 (8-ounce) package white mushrooms sliced

1 (10.5-ounce) can cream of mushroom soup

1 teaspoon garlic powder

¼ teaspoon dried thyme

½ teaspoon pepper
1 Tablespoon Worcestershire sauce

1 ½ cups shredded cheddar cheese or Colby Jack cheese
½ shredded Mozzarella cheese

Preheat oven to 350 degrees.

Prepare rice according to package directions. Spoon cooked rice into a large bowl.

In a large skillet, brown sausage, breaking it apart with a wooden spoon. Cook until most of the pink is gone (about 5 minutes.) Add onions, celery, mushrooms and Worcestershire sauce. Continue to cook until vegetables are soft and meat is no longer pink. Drain any fat and add to bowl with rice. Add soup, garlic powder, pepper, thyme and 1 cup of cheese of Colby Jack cheese and 1/2 cup Mozzarella cheese.. Mix to combine all ingredients. Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining Colby Jack cheese on top. Cover with foil and bake 20 minutes.

*We have also used loose Italian sausage for this and it is great.

Note: You can also add one diced Granny Smith apple to the mixture. Add it when you add vegetables to sausage.

Southern Pecan Pie

My best friend Mary made the best pecan pie in the world. She learned from watching her godmother who was a caterer. Neither of them measured anything. I had Mary give me the recipe with these measurements and it is awesome. She made her own crust, but I have no luck with
pastries, so I use a frozen deep dish shell.

1 frozen deep dish pie crust
1 cup dark Karo syrup
1 cup dark brown sugar or 1 cup white sugar, plus 4 tablespoons brown sugar
a pinch of salt (1/8 teaspoon)
3 Tablespoons butter, melted (NO MARGARINE)
3 large eggs, beaten

1/2 teaspoon vanilla extract
2 cups of pecan halves

Preheat oven to 350 degrees. In a large mixing bowl, whisk together syrup, brown sugar, salt, vanilla, and melted butter until smooth. Slowly pour in eggs, whisking them in until completely blended. Stir in pecans. Pour mixture into unbaked frozen pie crust that you have placed on a cooking sheet. Bake for 40 minutes and then check for over browning of crust. If crust is too brown, make a circle of aluminium foil and put over pie. Bake 15 more minutes or until filling is set.
Allow to cool 1 hour before serving. Refrigerate any leftover pie.

Kay's Impossible Barbecue Bacon Cheeseburger Pie

Bisquick has long had an Impossible Cheeseburger Pie recipe. I made a few adjustments and this is my version.

6 slices of bacon, cooked, drained and crumbled
1 pound lean ground beef (I use 93-7)
1 large onion, diced
1/2 medium bell pepper, diced
1 Tablespoon parsley flakes
1/2 teaspoon pepper
1 teaspoon garlic powder
1 Tablespoon Worcestershire sauce
2 cups sharp cheddar cheese, shredded
3-4 Tablespoons barbecue sauce
1/2 cup Bisquick mix
1 cup milk
2 eggs

Preheat oven to 375 degrees. Brown ground beef with onions, bell pepper, and parsley. Drain any fat. Stir in pepper, garlic powder and Worcestershire sauce. Spray 9-inch pie plate with cooking spray. Pour meat mixture in pie plate. Make small dots of barbecue sauce on top of meat. Top with 1 cup of cheddar cheese and crumbled bacon. In a small bowl, whisk together milk, Bisquick and eggs. Bake for 20 minutes. Remove from oven and top with remaining cup of cheese. Bake 5-10 more minutes or until knife inserted in middle of pie comes out nearly clean.
Let cool at least 10 minutes before cutting.

You can top with diced tomatoes, shredded lettuce and pickles if you like. I usually serve with a side salad.

Creamy Crockpot White Chili with Chicken

My family prefers traditional red chili, so I don't get to make this often; but, it is very tasty and easy to prepare.

1 lb boneless skinless chicken breasts trimmed of excess fat

1 yellow onion diced

2 cloves garlic minced

24 oz. chicken broth (low sodium)

2 15oz cans great Northern beans drained and rinsed

2 4 oz cans diced green chiles (I do one hot, one mild)

1 15oz can whole kernel corn drained (I like to use 2 cups of the frozen white shoe peg corn when I can find it)

1 tsp salt

1/2 tsp black pepper

1 tsp cumin

3/4 tsp oregano

1/2 tsp chili powder

1/4 tsp cayenne pepper

4 oz cream cheese softened

1/4 cup half and half

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

Top with diced onion, minced garlic, great Northern beans, green chiles, corn, and chicken broth. Stir.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Remove chicken to large mixing bowl, shred, then return to slow cooker.

Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

Stir well and serve with desired toppings. I like these toppings: Monterrey Jack cheese, sour cream, sliced green onions, tortilla chip strips,and parsley.

You can add a little chopped cilantro to the mix when you had the beans, but my husband hates cilantro, so we do use it.

Kay's Simple Chicken and Sausage Gumbo

If you put 50 Southern or Cajun cooks in a kitchen and said make some gumbo, you would see 50 different ways of making it. Gumbo is an individual method and taste. If you want to make a gumbo, I hope you will try my version. To me gumbo is a 3 step process--cooking the chicken, making the roux, and simmering the gumbo. Enjoy!

CHICKEN

Half a chicken or 5 pieces with bones but no skin (I like to use 2 large breasts and 3 large thighs)

Water to cover the chicken (6 cups of water, usually)

1 teaspoon of salt

Boil chicken until done. Pull chicken out of stock and shred or chop, removing all bones. Reserve 2 cups of stock and let cool. I put mine in the fridge to get very cool or cold.

ROUX:

2/3 cup all-purpose flour

2/3 cup canola oil

In a large skillet over medium high temperature, heat oil and then sprinkle in flour. Stir continuously until mixture is thinned, smooth, and the color of milk chocolate. Don't burn it. If you see black specks, start over!

Once roux is done, reduce temperature to medium low and slowly pour in the 2 cups of cooled chicken stock, whisking all the time until smooth.

Pour mixture into a large stock pot. Add all other ingredients

GUMBO INGREDIENTS

Cooked chicken, shredded or chopped

1 pound of smoked sausage, sliced in rounds

1 medium onion, diced

1 large bell pepper, diced

1-2 ribs celery, diced small

4 Tablespoons minced parsley or parsley flakes

1 Tablespoon garlic, minced

½ Tablespoon pepper

1 teaspoon garlic powder
1 Tablespoon Worcestershire sauce

1 Tablespoon Cajun Seasoning (I use Tony’s)

1 bay leaf

4-6 cups of prepared chicken stock (I use Swanson’s) I use 4 cups because I like a thicker gumbo, but use 5 or 6 to get your desired thickness.

Bring contents to a boil and let boil for 5-8 minutes,stirring every 2 minutes. Cover and simmer for 30 minutes to 2 hours, stirring frequently.

Serve on a bed of white Many people like to add gumbo file` to their gumbos—if so add 1 Tablespoon right before serving or let each person add his own to his taste.

rice and top with chopped green

NOTE: Many people toss in a can of diced tomatoes. Some add a cup of sliced frozen okra I have done both at times. It is your choice.

Sweet Potato Crunch

A friend of mine in a cooking group shared her recipe for what she calls Sweet Potato Crunch. I made a few adjustments, and let me tell you, it is amazing!

Sweet Potato layer
3 15-ounce cans of sweet potatoes/yams
3/4 cup white sugar
3/4 cup dark brown sugar
1 stick butter, melted
3 eggs, slightly beaten
1/2 cup whole milk or canned evaporated milk (I prefer the evaporated milk)
1 cup pecan, chopped
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 350 degrees. Butter a 9 x 13 oblong pan.
Place all ingredients in a large mixing bowl and mix with hand mixer until smooth. Pour into pan.

Crunch Topping

1 cup plain flour
2 cups pecan, crushed
1 1/2 cup dark brown sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1 stick butter, melted

Place all ingredients in a bowl and mix with clean hands. Sprinkle on top of sweet potatoes.

Bake 45-60 minutes.

Cheesy Chicken Bacon Ranch Pot Pie

Wow! Wow! Wow! This is amazing!

3 boneless, skinless chicken breasts or 10 boneless skinless chicken tenders, cubed

5 strips of bacon, cooked and crumbled

2 Tablespoons butter

2 Tablespoons olive oil

1/2 cup diced onion

1/2 cup diced bell pepper

2 Tablespoons parsley flakes

1 tsp. garlic powder

1 tsp. pepper

2 Tablespoons (1 packet) dry ranch mix

2 14.5 ounce cans of mixed vegetables, drained

1 can cream of chicken soup

1 can cream of mushroom or cream of celery soup

1/2 cup sour cream

1 1/2 cup shredded Monterrey Jack cheese

2 cans of 10 refrigerator biscuits

Preheat oven to 375 degrees. Spray a large baking/casserole dish.

In a large skillet, melt butter in olive. Add onions, bell pepper and parsley flakes and cook for 3 minutes. Add diced chicken, garlic powder, and pepper, and cook until chicken is cooked. Add canned soups, sour cream, and mixed vegetables. Cook until bubbly. Add bacon, ranch mix, and cheese. Stir well. Pour into casserole dish. Top with biscuits. Bake for 25-30 minutes.

Note: This can also be made with Cheddar Bay Drop Biscuit mix instead of the canned biscuits. Just make the biscuit mix according to box instructions and pour on top or drop in spoonfuls on top.

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.