Biscuit Chili Pie

 This is a Naomi Judd recipe.

Ingredients:

1 pound of ground beef

1 small onion, chopped

1 clove garlic, mashed or 1 teaspoon of garlic powder

1 T all-purpose flour

1 package of chili seasoning

1 t chili powder

1 can (6 oz) tomato paste plus 1 can of water

1 can (11 oz) Mexi-corn or whole kernel corn, drained 

1/2 cup chopped drained black olives

1 large tube of extra flaky biscuits (10 biscuits)

8 oz (1 cup) shredded Cheddar cheese (Cracker Barrel if available)

 

Directions:

Preheat oven to 350 degrees.

Heat a large skillet over medium-high heat. Crumble in the beef. Add the onion and garlic cook, stirring until the beef is browned, about 7 minutes. Drain off the excess fat. Stir in the flour and cook for 1 minute. Stir in the chili seasoning, chili powder, tomato paste, water, drained corn and olives. Bring to a boil. Then reduce heat to low and simmer, covered for 15 minutes. Stir occasionally. If the sauce is thick add about a 1/4 cup of water to thin.

Separate the 10 biscuits from the tube and pull apart each biscuit in half. Place half the biscuits in the bottom of a 9-inch-deep dish pie plate. Spoon the chili mixture over the biscuits. Top with the remaining biscuits and add the shredded cheese.

Bake in a 350-degree oven, uncovered until the biscuits are browned and the cheese is melted, 16 to 18 minutes. Let stand for 10 minutes and serve while wearing a sombrero!

Chocolate Pots De Creme

Ingredients:

10 oz bittersweet chocolate, chopped fine

5 large egg yolks

5 T sugar

1/4 t salt

1 1/2 cups heavy cream

3/4 cup half-and-half

1 T vanilla

1/2 t espresso powder mixed with 1 T water

Whipped cream and cocoa powder for dusting (if desired)

 

Directions:

Place chocolate in a large glass bowl, place a medium fine mesh sieve over the bowl with chocolate and set aside.

Whisk egg yolks, sugar and salt in a large saucepan until combined, then whisk in heavy cream and half-and-half. Cook mixture over medium-low heat stirring constantly with a wooden spoon, until thickened and silky and registers 175-180 on an instant read thermometer, about 8-12 minutes. Do not overcook.

Immediately pour custard through the strainer/sieve over the chopped chocolate and let stand for 5 minutes. Whisk gently until smooth, then whisk in dissolved espresso and vanilla. 

Divide chocolate equally in ramekins or small dessert containers.

Cool ramekins briefly on the counter to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours. Before serving let them stand at room temperature for 20 minutes. Garnish with whipped cream and cocoa powder.

Another option is to top with raspberry puree and a raspberry.

Clam Dip

This clam dip is one of those retro appetizers that never goes out of style - creamy, briny, and absolutely addictive with crackers or fresh vegetables. The key is using that reserved clam juice to really amp up the ocean flavor, and the combination of Worcestershire and hot sauce gives it just the right amount of kick.

Ingredients:

4 oz package cream cheese softened to room temperature

6 1/2 oz canned minced clams, drained and reserve 1-2 T clam juice

1/4 cup sour cream

1/2 t Worcestershire sauce

1/4 t hot sauce

2 garlic cloves, minced

2 T minced fresh parsley

1/2 t ground black pepper

Pinch of salt

Directions:

Add the cream cheese, reserved clam juice, sour cream, Worcestershire sauce and hot sauce; beat with an electric hand mixer until well combined. Stir in the clams, garlic, parsley, pepper and salt.

Serve with veggies and crackers.

St Patrick's Day Cream of Potato Soup

Whether you're celebrating St. Patrick's Day or simply craving a bowl of pure comfort, this soup delivers authentic Irish hospitality in every bite. Top it with fresh parsley for a pop of green color and sharp cheddar cheese for extra indulgence – it's a feast fit for any Irish kitchen table.

Ingredients:

3 pounds of baking potatoes (about 3 large) peeled and chopped in a medium dice

1 1/2  cups chopped onion

1 medium jalapeno or 1/4 t red pepper flakes

1 1/2 T salt

1/2 t black pepper

1 stick butter (preferably Irish butter)

1/2 cup heavy cream

1 cup milk

S&P to taste

Chopped parsley and grated cheddar cheese to taste

Directions:

Bring 8 cups of water to a boil in a Dutch oven. Add the potatoes, onions, jalapeno, salt and pepper. Return to a boil. 

Reduce heat and simmer uncovered until the potatoes are tender. Skim the top if needed. About 18 minutes.

Remove from the heat. Mash 4 cups of the potatoes in a ricer, potato masher or food processor (in smaller portions or the heat will expand in the processor). Return potatoes to the Dutch oven.

Add the butter, cream and milk; stir well.  Season with salt and pepper. Top each serving with a small amount of parsley and grated cheddar cheese.

 

Buttered Noodles (2 recipes)

These are some of the basic recipes that every cook should know by heart. Buttered noodles are the perfect side dish when you want something simple but delicious, and they're ready in the time it takes to boil pasta. 

Traditional Buttered Noodles 

Directions:

Cook 1 package of 16 oz noodles according to package directions.

Drain well and replace noodles back into the hot pan.

Add 1 stick of butter and a 1/2 teaspoon of dried parsley or 1 tablespoon of fresh parsley.  

Salt and pepper to taste. 

Mix well. 

Optional to add: 2 Tablespoons of Parmesan cheese.  

 

Buttered Noodles with Lemon, Garlic and Pepper 

Ingredients:

1 pound egg noodles

1/2 cup pasta water  

1 teaspoon salt

6 Tablespoons butter, sliced

1 large or 2 garlic cloves, pressed

Zest and juice of 1 lemon

Ground pepper to taste

Directions:

Cook the noodles to package directions and reserve 1/2 cup pasta water. Drain the pasta and place back into hot pot, adding the butter, sale and pepper, garlic and lemon juice and zest. 

Mix well and serve.  

 

Mediterranean Spinach and Feta Omelet

This spinach feta omelet is perfect for any time of day - the combination of creamy eggs, salty feta, and fresh spinach feels both satisfying and healthy. The oregano and red pepper flakes give it a nice Mediterranean flavor. 

Ingredients: 

4 large eggs

1/2 t salt

1/4 t black pepper

1/4 t dried oregano

1/4 t crushed red pepper flakes

2 T butter

3-4 oz fresh baby spinach leaves, chopped into large pieces

4 oz Greek feta cheese, crumbled

Directions:

Crack eggs into a small bowl. Add salt, pepper, oregano and red pepper flakes. Use a small whisk or fork to beat until foamy (about 30 seconds).

Heat a 10-12 inch nonstick or well-seasoned cast iron pan over medium-low heat. Once hot, add butter.

Once butter is melted, 1-2 minutes, add spinach. Sauté for a few minutes, stirring until the spinach is wilted, using a spatula.

Pour egg mixture over spinach, tilting the pan so the egg mixture spreads evenly over the spinach.

Sprinkle feta over spinach and let cook 6-8 minutes, until the eggs have set.

Using a spatula carefully fold omelet and press down for about 15 seconds.

Place on plate, or if serving two transfer to a cutting board and cut in half.

 

Omelet additions: 1 Roma tomato chopped, 1 T pickled red onions, chopped, 3 chopped Kalamata olives or 2T of chopped red onion.

Serve with warm pita.