Cooking with KP

Corn and Cheese Casserole

There are many recipes online and in books about crockpot creamed corn with parmesan cheese. I even have one on this blogspot. However, my husband doesn't like cream cheese which most of the recipes call for, so when I found this recipe online, I knew it was worth a try. I made a few minor changes. He gave it is seal of approval. This is great with roast, baked chicken, and pork chops. Give it try!

2 cans of cream style corn

1 can of whole kernel corn, drained

1/4 cup all purpose flour

3 eggs, lightly beaten

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons sugar

1/2 teaspoon garlic powder

1 Tablespoon prepared mustard (grey, dijon, or yellow)

3/4 cup freshly grated Parmesan cheese

1 sleeve/tube of butter crackers (Ritz), crushed

5 Tablespoons butter, melted

4 Tablespoons Parmesan cheese (topping)

Preheat oven to 350 degrees. Lightly spray or butter a casserole dish. In a large bowl mix corn, flour, eggs, salt, pepper, sugar, mustard, and garlic powder. Pour into casserole dish. Top with 3/4 cup grated Parmesan cheese. Bake for 30 minutes. Remove from oven. Mix crushed crackers and melted butter in a small bowl. Sprinkle cracker mixture on top of casserole. Return to oven and bake 5-10 more minutes or until crackers are browned and crisp. Remove from oven. Sprinkle with the 4 Tablespoons of Parmesan cheese. Let stand for 5 minutes prior to serving.

Simple Salsa Rice Side Dish

We were having Taco Tuesday and wanted a quick and easy side dish other than refried beans. I didn't have any Spanish rice mixes in the house, so this recipe was born. It is easy and quite tasty.

1 cup chunky salsa

1 1/2 cup water

1 Tablespoon butter

1/4 teaspoon pepper

1/2 teaspoon garlic powder

2 cups instant rice

Chopped green onions or parsley to top.

Pour the first 5 ingredients in a saucepan or large skillet that has a lid. Stir and bring to a boil. Add instant rice. Stir a couple of times. Remove from heat and cover with lid. Rice will be ready in 5-8 minutes. When done, stir and place in serving bowl. Sprinkle with green onions/parsley.

Note: You can toss in a handful of frozen corn kernels when you add the rice to the salsa mixture.

Cheesy Cauliflower Casserole

Not only is this a tasty casserole, it is super easy to make. Even people that don't like cauliflower will love this! It is so good and creamy. It is wonderful side dish instead of potatoes. It is great dish for covered dish get-togethers/potlucks.

1 ½ large heads cauliflower or 2 16-ounce packages of frozen cauliflower
½ cup heavy cream
4 Tablespoons butter
3 cloves garlic, minced
2 cups grated white cheddar
1 cup freshly grated Parmesan
½ Tablespoon dried thyme
Freshly ground black pepper

Preheat oven to 350 degrees. In a large pot of salted boiling water, cook cauliflower until tender, 8 minutes. Drain well. Slice butter into thin slices and then divide each slice into four pieces. Mix the cheddar and Parmesan cheeses in small bowl. Butter a large baking dish. Add half the cauliflower and pour over half the heavy cream. Dot with half the butter, sprinkle with half the garlic, pepper, thyme. Top with half of the cheese mixture. Make a second layer following the directions of the first. Bake until cheese is melty and deeply golden, 30-40 minutes. Let cool 5 minutes, then serve.

Easy Chicken Pot Pie

If you are looking for a quick and easy comfort food dinner, here you go. I love pot
pies and wish I had the talent to make my own crusts, but store-bought crusts are what I use. If you want to make them yourself, feel free.

2 deep dish pie crusts—thawed
3 Tablespoons butter
1 ½ pounds of chicken
¼ cup diced onion
1 can of mixed vegetables, drained or 12 ounces frozen mixed vegetables, slightly thawed
1 can of cream of chicken soup
¼ tsp. pepper
½ tsp. garlic powder
½ Tablespoon Worcestershire sauce
¼ cup of milk

1 egg for egg wash on crust

Preheat oven to 375 degrees. Dice chicken into bite size pieces. Melt butter in a large skillet. Add in chicken, onion, pepper, and garlic powder. Sauté until chicken is completely done. Add all other ingredients except egg, and mix well. Pour mixture into one of the pie crusts. Take other pie crust out of aluminum pan and flatten, pieces together to make a top crust. Beat egg in a small bowl and lightly brush the top crust. (This will help in browning the crust.)Cut 4-6 slits in the top crust. Place pie on a baking sheet and bake for 25-30 minutes until top crust is golden brown.

Creamed Potatoes

Many people in the area in which I live call mashed potatoes "creamed" potatoes, but "creamed" potatoes to me are what my mother called potatoes in white sauce. I love these. They are a perfect side dish to most meats. Some people toss in peas with the potatoes. That is great as well.

2 pounds of potatoes, scrubbed, peeled and sliced in ¼ inch round cuts
(When I use red potatoes, I don’t peel them)
4 Tablespoons butter
4 Tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon paprika

1 teaspoon sugar
1 Tablespoon Worcestershire sauce
2 cups of whole milk (more if needed)
Parsley to top

Wash and slice potatoes. Place in pot, cover with water and a dash of salt. Bring to a boil, reduce to low boil and boil 5-7 minutes, until just fork tender. Drain. While potatoes are boiling, melt butter in large deep skillet over medium high heat. Once butter is melted, sprinkle in flour and stir until flour and butter are totally incorporated and begin to lightly bubble. (DO NOT LET FLOUR BROWN—reduce heat as needed. Slowly pour in 1 cup of milk, whisking the entire time. Reduce heat to low. Add salt, pepper, paprika, sugar, and Worcestershire sauce. Add ½ cup of milk. Whisk. If too thick, add remaining ½ cup of milk. If sauce is a nice gravy, pour in drained potatoes and spoon sauce over potatoes until all are covered. If sauce is too thick, add more milk until you have a smooth light sauce. Cook on low for 3-5 minutes. Sprinkle with parsley.

Butter Dip Buttermilk Biscuits

OH, MY GOODNESS! You must try these. This is not my original recipe. A friend shared it with me. It comes from The Country Cook. Here is the link https://www.thecountrycook.net/butter-dip-biscuits/

1/2 cup salted butter (1 stick)
2 1/2 cups all-purpose flour
1 1/2 tbsp granulated sugar
1 tbsp baking powder

1 1/2 tsp salt
1 3/4 cup buttermilk (do not substitute regular milk)

Preheat oven to 450F degrees.
In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in if it's microwave-safe), melt stick of butter in the microwave.
Put melted butter into an 8x8 baking dish.
In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky.
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough, that's perfectly okay.

Cut the dough into 9 squares. This will help with cutting later when they are done too.
Bake for about 20-25 minutes, rotating dish once during baking.
Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

Pineapple Chicken

I found this recipe on Taste of Home. I made a few minor adjusts. We enjoy it and I hope that you will like it as well. We enjoy this with Zatarain's Caribbean Rice Mix.

3 medium boneless skinless chicken breast, chunked
2 Tablespoons olive oil
seasoned salt and pepper
1 large red onion, chunked
1 large red bell pepper, chunked
1 large green bell pepper, chunked
1 20 ounce can crushed pineapple (don't drain)
4 Tablespoons brown sugar
2 Tablespoons cornstarch
1/4 cup soy sauce
1/4 cup pineapple juice, orange juice, chicken broth or ginger ale ( I have enjoyed any of these ways!)
2 tsp. surachai
1 tsp. garlic powder

In a large skillet with lid, head olive oil. Brown chicken that has been seasoned with seasoned salt and pepper. Add bell peppers and onion. Cook for about 4 minutes or until vegetables begin to soften. Remove from skillet. Add all other ingredients to skillet and stir well, bring to boil stirring the entire time. Let boil for 2 minutes to start thickening. Return chicken, bell peppers, and onions. Reduce heat to low, cover with lid and let simmer for 15-20 minutes. Stir occasionally.

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.