Monday, November 11, 2019

Breakfast sausage casserole

Breakfast sausage casserole

Ingredients

  • 1 pound bulk pork sausage

  • 6 large eggs

  • 2 cups whole milk

  • 1 teaspoon salt

  • 1 teaspoon ground mustard

  • 6 slices white bread, cut into 1/2-inch cubes

  • 1 cup Kerrygold shredded cheddar cheese

Directions

  • In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.

  • Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

Fried cheese curds

Fried cheese curds

How to Make Beer Battered Deep Fried Cheese Curds

Deep fried cheese curds are typically made with cheese curds, obviously enough. However, don’t despair if you live outside of Wisconsin and can’t find this squeaky treat. You can use a block of mild cheddar and cut it into

1 ½” x ¾” rectangles to mimic the curd shape, however simply cutting 1” cubes would also be fine too.

My Beer Battered Deep Fried Cheese Curds recipe calls for a pound of cheese curds, however if you buy a different sized bag, the recipe will still work well. You just may have some batter left over.

Your beer batter for deep frying should be like a thin pancake batter, a consistency similar to paint. My recipe calls for a cup of beer, however if the batter is still too thick, add another 1 – 2 tablespoons of beer to thin it out to the correct consistency. If you thin it out too much, add a small amount of flour to thicken it slightly.

Before you dive into deep frying your entire batch, test out one curd frying in the oil. You will be able to see if your batter is the right consistency and make adjustments before you accidentally ruin the whole batch. Plus, you get to snack on one early!

You will also want to have a good instant read thermometer to monitor your oil temperature. Proper oil temperature is essential anytime you are frying food, too hot and your food will burn, too cool and it will become oil logged. I never deep fry without one. Rather than buying a specific deep frying thermometer, I like using the same instant read thermometer I use for cooking meat (this is what I use) because I like tools that can multitask.

Thursday, November 7, 2019

Chimichurri recipe

Chimichurri recipe


What Ingredients go into Chimichurri?

  • Fresh parsley, cilantro and oregano – this trio of herbs makes this incredibly flavorful!

  • Red onion – mince these up itty bitty if going the method by hand.

  • Garlic – use fresh garlic for the most flavor.

  • Red wine vinegar – if you don’t have red wine vinegar on hand white wine vinegar could be substituted.

  • Lemon juice – use fresh lemon juice for best flavor.

  • Salt – kosher salt, table salt or sea salt works great.

  • Red pepper flakes – if you don’t like spicy food just omit this, if you love spicy food add more to taste.

  • Olive oil – I like to use a blend of half extra virgin olive oil and half regular olive oil for a more mild oil flavor but feel free to use either or.

How do You Make Chimichurri?

Mix and Chop by Hand Method:
  • Finely chop parsley, cilantro, oregano. Add to a mixing bowl along with all remaining ingredients. Stir well to blend.
Food Processor Method:
  • If using a food processor no need to pre-chop herbs and you’ll only need to roughly chop onion and garlic.

  • Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor.

  • Pulse, stopping and scraping down sides occasionally until finely minced.

  • Add in parsley, cilantro, oregano and red pepper flakes then pour in olive oil while pulsing several times until herb leaves are finely minced (they should have some body and texture).


Wednesday, November 6, 2019

How to make scones

Ingredients

Baking powder

Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

Butter

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Buttermilk

There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the filling

Blackberry

A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…


  • 3 tbsp golden caster sugar


  • 275g pot clotted cream


  • icing sugar, to serve
  • Method

    Heat the oven to 190C/fan 170C/gas 5. Tip the flour into a mixing bowl with baking powder and a pinch of salt. Add the butter, rub everything together with your fingers to make a reasonably fine crumbed mixture, then stir in the sugar.

    Make a well in the middle of the flour mixture, then tip in the buttermilk and egg. Gently work the mixture together until it forms a soft, sticky, dough.

    On a lightly floured surface, knead the mixture a couple of times and mould it into an 18cm round. Put the dough on a lightly greased baking sheet. Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.

    For the filling, lightly mash the blackberries with the sugar. Split the shortcake in two and spread the bottom half with the clotted cream. Spoon the mashed berries over the cream, then top with the shortcake. Dust with icing sugar and serve in slices.

    Chicken mole

    Chicken mole

    Ingredients

    • 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed

    • 1 teaspoon salt

    • MOLE SAUCE:

  • 1 can (28 ounces) whole tomatoes, drained


  • 1 medium onion, chopped


  • 2 dried ancho chiles, stems and seeds removed


  • 1/2 cup sliced almonds, toasted


  • 1/4 cup raisins


  • 3 ounces bittersweet chocolate, chopped


  • 3 tablespoons olive oil


  • 1 chipotle pepper in adobo sauce


  • 3 garlic cloves, peeled and halved


  • 3/4 teaspoon ground cumin


  • 1/2 teaspoon ground cinnamon


  • Fresh cilantro leaves, optional
  • Directions

    • Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken.

    • Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired.
      Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

    Tuesday, November 5, 2019

    Crockpot chicken tacos







  • 3-4 boneless chicken breasts




  • 1.0 oz taco seasoning




  • 16 oz salsa




  • 12 soft tortillas




  • 3/4 cup prepared guacamole




  • 3/4 cup prepared pico de gallo




  • 3/4 cup sour cream




  • cilantro for garnish (optional)



  • Friday, November 1, 2019

    Crab soup



    Ingredients

    • 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained

    • 2 cups water

    • 1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)

    • 2 cups cubed peeled rutabaga

    • 2 cups chopped cabbage

    • 1 medium onion, finely chopped

    • 1 medium carrot, sliced

    • 1/2 cup frozen corn, thawed

    • 1/2 cup frozen lima beans, thawed

    • 1/2 cup frozen peas, thawed

    • 1/2 cup cut fresh green beans (1-inch pieces)

    • 4 teaspoons seafood seasoning

    • 1 teaspoon celery seed

    • 1 vegetable bouillon cube

    • 1/4 teaspoon salt

    • 1/4 teaspoon pepper

    • 1 pound fresh or lump crabmeat, drained