Herb Zucchini Potato Latkes

 

 

Description:  These are really good. Squeeze some lemon juice over the latkes before serving. Apple sauce, creme fraiche and sour cream are good too. From the cookbook: Modern Jewish Comfort Food. Shown with pumpkin soup. 

Ingredients:

2 medium zucchini, peeled

1 medium russet potato, peeled

1 small onion

2 eggs

2 to 3 T all-purpose flour

1 T chopped parsley

1 T snipped fresh dill

1 T chopped fresh cilantro (we leave this out)

1 t salt, and more for sprinkling (use Moldon salt flakes)

1/4 t freshly ground pepper

Tallow or vegetable oil for frying 

Directions:

Cut the zucchini, potato and onion in half. In three or four batches, run the vegetables through a food processor to coarsely grate. We use a hand held grater, and it works great.

Transfer the mixture to a large bowl. Add the eggs, flour, parsley, dill, cilantro, salt and pepper.

Heat around 1/4 cup of vegetable oil in a large saute pan over medium-high heat. Form bite sized mounds of the mixture, taking care not to squeeze too much liquid out of the mixture. Fry until golden brown on each side, then place on a wire rack on top of a baking sheet to cool. Immediately sprinkle with a little salt.

Serve warm with with sour cream, cream fraiche or apple sauce and a squeeze of lemon juice.

 

Linguine with Chicken Thighs

This is a Ree Drummond recipe we made to suit our taste with more garlic and Rao's spicy arrabbiata jarred sauce - Ree's is good but ours is better and easier! This has become one of our favorite meals, especially when we use fresh linguine from the refrigerator section of the grocery store. If you grow your own basil - add 2-3 sprigs for a additional basil taste. Remove when ready to serve. This is a keeper. We serve this with 5-cheese Texas toast. 

Ingredients:

A pound of your favorite linguine. Fresh is best.

Olive oil and butter

8 whole boneless, skinless chicken thighs

1 medium onion, chopped

3-4 garlic cloves, pressed

1/2 cup white wine

1 large jar of Rao's Arrabbiata sauce

Salt & Pepper to taste

1 pinch of sugar

2 sprigs of basil to simmer in sauce

2 T chopped fresh parsley

Parmesan cheese to taste

Directions:

Cut the chicken thighs into bite size pieces. Salt and pepper the pieces.

Heat butter and olive oil in a Dutch oven and brown half of the chicken pieces.  Let the chicken brown for a few minutes before flipping them, you want them to get nice and brown. Remove to a plate and brown the other half. 

Add an additional olive oil to the pan, if needed. Add the chopped onions and cook for a few minutes, then add the fresh garlic. Then pan will be hot, so watch the garlic carefully. Cook for 30 seconds. 

Add the wine and de-glaze the pan. Cook until reduced by half.

Add the jar of Arrabbiata sauce (Marinara works well too). Add the pinch of sugar and sprigs of basil. Simmer for 15 minutes.

Add the chicken and the remaining juice from the plate to the sauce. Simmer for another 15 minutes. Towards the end of cooking, remove the basil and sprinkle with fresh parsley, if desired. Stir to combine.

Serve over pasta on plates or family style and top with grated Parmesan cheese. 

#1 Corn Pudding and #2 So Good and So Easy Cornbread

What I love about this corn pudding recipe is that it makes just the right amount in an 8x8 dish - perfect for smaller servings when you don't need a huge casserole. The technique of blending half the corn with the rich cream and egg mixture creates this incredibly smooth, custard-like base, while the whole kernels on top add texture and make it look beautiful. The combination of whipping cream, butter, and just a touch of sugar makes it rich and slightly sweet, a perfect side dish.

Corn Pudding: 

Ingredients:

2 cups whole kernel corn, divided

4 large eggs

1 cup whipping cream

1/2 cup milk

6 Tablespoons sugar

1/2 stick butter, softened or melted and cooled

2 Tablespoons all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Directions:

Preheat the oven to 350 degrees. Butter an 8x8" baking dish.

Place 1 cup of corn, eggs, whipping cream, milk, sugar, butter, flour, baking powder and salt into a blender, and blend until almost smooth.

Pour the mixture into the baking dish and top with the remaining 1 cup of corn.

Bake for 35 to 45 minutes or until the pudding is set in the middle. 

 

So Easy and So Good Cornbread:

Ingredients: 

1 box Jiffy cornbread mix 

1 cup sour cream

1/2 cup vegetable oil or olive oil

3 eggs 

1 cup yellow creamed corn  

Directions: 

Combine all ingredients in a medium mixing bowl. Pour into a greased 8" baking pan. Bake at 325 for 30 to 45 minutes.

Tuscan Chicken with a Sun-Dried Tomato and Mushroom Cream Sauce

 

Ingredients:

2-3 chicken breasts, if thick- halve them for a thinner cut

1 t salt

1/2 t pepper

1/2 t garlic powder

2 T olive oil, divided

1 T butter

8 oz brown mushrooms, coarse chop

1/4 cup sun-dried tomatoes in oil, patted dry and a coarse chop

1/4 cup green onions. chopped or use scant 1/4 cup red onions

3 garlic cloves, pressed

1 1/2 cups heavy whipping cream

1/2 cup Parmesan cheese, grated or shredded

2 cups fresh baby spinach

 

Directions:

In a large stainless skillet or enameled Dutch oven over medium heat melt 1 T of butter and 1T of olive oil. Season chicken all over with S&P and garlic powder. Add chicken to hot skillet and saute for 3-5 minutes on each side until browned and cooked through, using a instant read thermometer to 165 degrees.

Remove chicken to a plate to rest.

In the same pan over medium heat, add 1 T oil and the mushrooms, saute 5-7 minutes, stirring occasionally until lightly golden and excess liquid has evaporated. Add the sun-dried tomatoes, onions, garlic, 1/2 t salt and 1/4 t black pepper. Saute until the garlic is fragrant.

Stir in cream and the Parmesan cheese. Bring to a light boil and cook until sauce starts to thicken. Remove from heat and stir in spinach.  

Slice chicken and serve over mashed potatoes, rice or buttered noodles. 

Note: I like to double the sauce.

 

Old-School Squash Casserole

A Southern Living favorite

 

Ingredients:

6 T unsalted butter, divided

3 pounds yellow squash, sliced and halved

1 medium onion, chopped

2 t salt, divided

2 large eggs, lightly beaten

1 (8oz carton) sour cream

 4 ounces sharp Cheddar cheese, shredded (about 1 cup) 

2 ounces Swiss cheese, shredded (about 1/2 cup)

1/2 cup mayo

2 t chopped fresh thyme

1/2 t black pepper

2 sleeves Ritz crackers, coarsely crushed

1 oz Parmesan cheese, shredded (about 1/4 cup)

 

Directions:

Step 1

Cook Squash:

Preheat oven to 350 degrees. Grease a 11x7 inch casserole dish (2 quart) with cooking spray

Melt 3T of the butter in a large dutch oven over medium-high heat. Add squash, onion and 1 t salt. Cook stirring often, until the center of the squash is tender and liquid has evaporated, about 10 minutes.

Transfer mixture to a colander and let drain 15 minutes.

Step 2

Stir together casserole filling:

Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayo, thyme, pepper and remaining 1 teaspoon of salt. Gently fold in squash mixture and mix well.

Spoon into baking dish. 

Step 3

Make topping and finish casserole

Microwave remaining 3 tablespoons butter in a medium-sized microable bowl on high for about 25 seconds. Toss together crackers, Parmesan cheese and melted butter until combined.

Sprinkle topping over casserole.

Bake in a preheated oven until golden brown, about 20 minutes. Let stand for about 10 minutes befor serving. 

 

 

 

Korean Beef Tacos (Bulgogi)

 

This recipe from Natasha's Kitchen proves that fusion food can be absolutely amazing when done right. The Korean bulgogi marinade with sesame oil, ginger, and soy sauce creates this incredible depth of flavor in the beef, while the Sriracha-lime sauce adds the perfect tangy heat. It's become one of our go-to meals.

INGREDIENTS:

Beef Bulgogi Marinade:

4 t sesame oil

4 garlic cloves, minced or pressed

1 T fresh ginger, grated

1/4 cup soy sauce

1/4 cup packed light brown sugar

1 t pepper

1/4 cup hot water

Taco Ingredients:

1 1/2 pounds flank steak

2-16 small, 6" flour tortillas

1 small purple cabbage, sliced thin

1/3 bunch fresh cilantro

Taco Sauce:

1/3 cup sour cream

1/4 cup mayo

1 t garlic powder

1 T Sriracha hot sauce

2 T fresh lime juice

DIRECTIONS: 

Thinly slice beef against the grain and place in a medium glass bowl

Stir together marinade ingredients, until sugar is dissolved and pour over the meat and stir to combine. Cover or place in a plastic bag and refrigerate 4 hours or overnight for best results. Let beef come to almost room temperature 30 minutes before cooking.  

Heat a large non-stick pan on high heat (no need to add oil). Add meat and saute without stirring for 2-3 minutes or until lightly browned. Then stir and continue cooking for a few more minutes, until the sauce has caramelized on the beef. 

Stir together the taco sauce ingredients.

To assemble tacos, place meet over a warmed tortilla and cover with a generous amount of purple cabbage. Add cilantro and drizzle with taco sauce. Add a squeeze of fresh lime juice.

Pimento Cheese Spread

This is hands down the best pimento cheese recipe ever - and I don't say that lightly. The combination of cream cheese and mayo makes it incredibly creamy, while the Old Bay seasoning adds this unexpected depth that sets it apart from every other version I've tried. Chopping half the cheddar into smaller pieces creates the perfect texture.

Ingredients:

 1/2 cup mayo

4 oz cream cheese, very soft

1/2 t garlic powder

1/4 t paprika

1/4 t Old Bay seasoning

4 oz jar pimentos, drained, Reserve 1 T of juice, chop pimentos

2 t yellow onion, grated

2 cups sharp cheddar cheese, graded. Chop 1 cup into smaller pieces

Directions:

In a medium bowl, mix together the mayo, cream cheese, garlic powder, paprika and Old Bay until smooth.

Stir in chopped pimentos and reserved juice, onion and cheddar cheese. Season with S&P.

Chill until cold. Serve as a dip with crackers and celery.

Bistro Burgers:  Toast brioche buns and spread with pimento cheese on both sides of bun. Add burger, sliced tomato and red onion slices.

Biscuits: Spread biscuits with pimento cheese and add sliced ham.