Sunday January 30th

My mom got a hold of a "secret-recipe" cookbook and made Scott and I a wonderful meal of meatloaf, biscuits, and potatoes....yum! I wanted to recreate this meal for the staff, but thought for a lunch the potatoes might be a bit heavy, so i lightened up the menu a tad with southern green beans! Enjoy!!

Secret Recipe Meatloaf (I'm not a ketchup fan so I left it off the top but did add it in!!)

2 t. vegetable oil (you really only need that tiny amount - I accidentally did tablespoons once)
1 green onion, finely minced
3 cloves of garlic, minced
2 T. finely minced green bell pepper
2 T. finely grated carrot
2 beaten eggs
1 c. milk
2 t. salt
1/2 t. black pepper
1/2 t. garlic powder (try to buy fresh from bulk spice section on ALL herbs, spices and powders...it really makes a difference!!)
1/2 t. onion powder
1 1/2 lbs. hamburger
3/4 lb. sausage
1 c. breadcrumbs
1/2 c. flour
1/4 c. ketchup plus an addition 1/4 c. for the top (optional)

Saute green onion, minced garlic, green pepper & carrot in oil over medium heat for a couple of mins. Combine beaten eggs, milk, salt, black pepper, garlic powder, and onion powder in a medium bowl. In a large bowl, mix breadcrumbs and flour into hamburger & sausage with your hands. Add egg & milk mixutre, sauteed veggies, and 1/4 c. ketchup and mix with hands. It seems really, really soupy at first, but it eventually starts sticking together.

The book says, "Get in there and squish it all around for a while. Enjoy yourself."

Press the mixture into a large loaf pan (it completely fills my bread pan, level with the top). Bake @ 350 for 30 mins. then spread 1/4 c. ketchup on top & bake for another hour. Let it sit for a bit before serving.

My mom says "The first time I made it, the ketchup on top was fine. Then I used a different oven (I made it at school for a potluck one night) & the ketchup burned. When I made it for you guys, I baked it 45 mins. without the ketchup & 45 mins. with the ketchup."



Red Lobster Biscuits

2 1/2 c. Bisquick
4 T. cold butter
1 heaping c. grated cheddar cheese
3/4 c. whole milk (I DO USE WHOLE MILK)
1/4 t. garlic powder

BRUSH ON TOP:

4 T. melted butter
1 t. garlic powder
1/2 t. dried parsley flakes
pinch of salt

Cut the butter into the Bisquick til it's about the size of peas. Add cheese, milk & 1/2 t. garlic. Mix by hand
(I use a wooden spoon) - Don't overmix!!

Drop approx. 1/4 c. of dough onto ungreased cookie sheet. Bake 15 - 17 mins. @ 400. When the biscuits are done, melt the butter in the microwave & stir in garlic, parsley & salt. Brush on tops. Makes one dozen.



Southern Green Beans

6 slices bacon, chopped
3 tablespoons butter
1 red onion, chopped
2 pounds fresh green beans, trimmed and snapped
8 small new potatoes, diced
1 large clove garlic, minced
1/4 cup chicken broth
1 1/2 teaspoons white balsamic vinegar
salt and pepper to taste

Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.

Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

Enjoy!

Before Anders There Was Soup

For those of you who have asked me for it....here it is! The last Sunday I cooked before going on a baby leave, I made tomato soup and grilled cheese! i had help from my wonderful mother in-law. We roasted and pealed the tomatoes ourselves to make tis soup for 40 people!! Hope you enjoy it!!!

Farm Stand Tomato Soup with Arugula Pesto

Soup
10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
1/4 cup olive oil
2 shallots, coarsely chopped
2 cloves garlic, chopped
1 (28-ounce) can fire-roasted crushed tomatoes
1 tablespoon kosher salt
1/8 teaspoon sugar
1/4 to 1/2 cup heavy whipping cream

Arugula Pesto
1/2 cup pine nuts
5 ounces baby arugula
2 cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese


Preheat the oven to 400° Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.

When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream.

To Make the Pesto:
Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan. Swirl 1 tablespoon of pesto into each bowl of soup.

YUM!!

Sunday October 10th.

I have been wanting to make my chicken pot pie for the staff since last fall, but have always been perplexed by what to serve along with it! A pot pie is a complete meal! Bread, meat and veggies!! Maybe it is because I am pregnant, maybe not, but I could not resist this year! It is the middle of October people....it had to be done!! I decided to make some homemade caramel sauce to serve with apples, because this also seamed very fallish and buttermilk oatmeal muffins! I didn't make dessert because I figured there was enough "sweet" with the sides! Enjoy!!




Chicken Pot Pie

1 rotisserie chicken, with all meat removed!
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup whole milk

2 (9 inch) unbaked pie crusts......YES, even I used purchased pie crust....I normally would make my own, but I am 7 months pregnant cooking for 40 people!! : )

Preheat oven to 425 degrees. In a saucepan, combine carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, garlic powder and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken and veggies in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.




Homemade Caramel dip

1 1/2 cups white sugar
1 cup light corn syrup
1 teaspoon salt
2 cups heavy cream
1/2 cup butter at room temperature
1 teaspoon vanilla extract
Directions

In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees (you will need a candy or deep fat thermometer) Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit.



Buttermilk Oatmeal Muffins with Maple butter

1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions

In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.




Maple Butter

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 1/2 tablespoons pure maple syrup

Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. Can be made 1 week ahead. Cover and refrigerate.

Sunday September 26th.

Michael Stevenson's request for spaghetti and Meatballs finally came to fruition this week!! I gave in.....I gave into serving "dinner" for lunch!! I have been trying hard to serve lunch, because as I have said before, that is the biggest challenge in cooking for large groups! I love a good challenge....I love searching after the perfect lunch menu! But, I will give Michael the creit he deserves....I loved this meal and I know that many of the staff members did too!! Michael, it was a great idea!!



Spaghetti and Spicy Meatballs

SPICY MEATBALLS

1 pound lean ground beef
3/4 cup seasoned breadcrumbs
1/4 cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning

place on a broiler pan so the fat can strain. Broil 10-15 minutes. Serve with Spaghetti and marinara sauce!!



Homemade Marinara sauce

1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

In a Dutch oven, cook onion, and garlic in a little olive oil over med. heat until translucent. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.




Scott's favorite Ceasar Salad

1 head of Romaine
6 cloves garlic
3/4 cups Mayonnaise
1 teaspoon anchovy paste
1 Tablespoon Dijon -mustard
3 Tablespoons grated Parmesan cheese (divided)
1 teaspoon Worcestershire sauce
1 Tablespoon lemon juice
Salt & pepper to taste

Mince garlic combine with the rest of the ingredients. Serve with favorite garlic croutons and extra parmesan cheese!!


MOTHER HURST’S SPECIALTY FRIED BREAD

Soften 1 package dried yeast in 1/4 cup warm water. In large bowl, put 1 3/4 cups water 1 t. salt, blend in 3 cups flour and add softened yeast. Mix well. Add 2-2 1/2 cups sifted flour…to make soft dough kneed about 10 minutes. Let dough rise for 1-2 hours punch down & kneed to original size. Roll dough to about 1/4-1/2 inch thickness and cut out small rounds. Drop rounds into hot Crisco *420 when done frying, roll into 1 cup butter 2-3 garlic cloves & pecorino cheese.

YUM YUM!!! Enjoy!!

Sunday August 15th

This Sunday I made Beer Brats with Caramelized Onions, a Sweet Corn Bake, Bacon, Lettuce, and Cherry Tomato Salad With Aioli Dressing and Chocolate Chip cookies! Apparently it was good!! : )

Beer Brats with Caramelized Onions

Caramelized Onions

1 sweet onion, sliced thin
1/4 cup of butter

Melt butter on medium heat, then add onions. Stir onions and butter until nice and soft and brown. This takes a long time....if you turn the heat up, just make sure they do not burn...butter burns easily! : )

In large sauce pan bring 1 or 2 bottles of cheap beer to a boil. Add as many bratwurst as you are making (that fit in the pan.) Boil them in the beer until they are cooked all the way through.

Cut brats into four pieces each and mix well with the caramelized onion!



Corn Bake

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. Mix together corn, sour cream, eggs, melted butter and sugar. Mix in muffin mix. Pour into prepared baking dish. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.



Bacon, Lettuce, And Cherry Tomato Salad With Aioli Dressing

5 ounces applewood-smoked bacon (about 6 slices)
12 cups torn romaine lettuce (from 1 large head; about 13 ounces)
8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved
1 garlic clove, minced
3 tablespoons mayonnaise
1 1/2 tablespoons white-wine vinegar
print a shopping list for this recipe

Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.
Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately.

Sunday August 8th

Today for staff lunch I made Lemon-Tarragon Chicken Salad Sandwiches (with raspberry jam), Watermelon and Cantaloupe Wedges with Lime-Mint Syrup and Sinckerdoodles. It is really hard to make something new every time, especially when you are trying to stick to true "lunch" food and not dinner/lunch substitutes....I gave up on the cookies a long time ago....I often make the ones I already know are good!! The one thing I wanted to do a second time around was chicken salad sandwiches. So this time I found a new recipe! I used a lemon-tarragon one and added a raspberry jam to it, to serve with it I wanted to do a fruit salad, but neither Scott or I are fans of traditional fruit salad....there is something about all the fruit slimming all over each other that grosses us out! So I made a lime syrup and drizzled it over wedges of summer fruit and topped with fresh mint! We decided they tasted like fruit wedge mojitos without the rum!! Next time I might just try it with rum!! We'll see! Enjoy!


Lemon-Tarragon Chicken Salad Sandwiches

1 1/4 pounds skinless boneless chicken breast halves (about 3)

3/4 cup finely chopped celery
1/2 cup plus mayonnaise
1/8 cup finely chopped red onion
2 (or more) tablespoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
6 croissants
Raspberry Jam

Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool. Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Shred chicken with 2 forks; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) I like to add garlic powder, extra tarragon, extra lemon peel, more mayo etc....until it tastes how you want it to taste! Go easy on the garlic powder though! Cut croissants in halve and spread jam on bottom of each! This brings a nice sweet balance to the tarragon and lemon!! So so so good!! Cut sandwiches in half and serve.



Watermelon and Cantaloupe Wedges with Lime-Mint Syrup

1/4 cup sugar
1/4 cup fresh lime juice (from 1 1/2 limes)
2 teaspoons finely grated lime zest (from 1 1/2 limes)
1 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
1 (4-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
2 tablespoons fresh mint, preferably spearmint, finely chopped

In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days. Make sure your fruit wedges are nice and cold too!! As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.



Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Independence Day Lunch!!

Happy 4th Ecclesia! I hope you loved today's lunch! I couldn't resist making BBQ two weeks in a row. Well, I actually didn't think last week that I would want to make BBQ for the 4th of July....anyways, I did, here it is! Enjoy!!



1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce (sub root-beer bbq sauce recipe below!)
8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Root Beer BBQ Sauce

1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup orange juice
3 tablespoons Worcestershire sauce
1 1/2 tablespoons (packed) dark brown sugar
1 tablespoon mild-flavored (light) molasses
1 teaspoon liquid smoke*
1/2 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.)


Roasted Potato Wedges with Cilantro-Lime Mayonnaise



For potatoes:
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 tablespoons olive oil
2 pounds baking potatoes (about 4 medium), each cut into 8 wedges

For cilantro-lime mayonnaise:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped cilantro
2 teaspoons grated lime 1 tablespoon fresh lime juice


Roast potatoes: Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F. Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes. Meanwhile, make mayonnaise: Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl. Serve potatoes with mayonnaise.

THESE WERE THE BEST POTATOES I HAVE EVER MADE!!! SO SIMPLE YET SOOOOO GOOD WITH THE DIP!!

Creamy Cliantro-Lime Slaw



1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons (or more) fresh lime juice
1 1/2 teaspoons finely grated lime peel
1 serrano chile, seeded, minced
2 garlic cloves, pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage
2 green onions, minced (about 1/8 cup)

Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Season slaw with more lime juice, salt, and pepper, if desired, just before serving.

A tad different, but excellent!!

The Best Red Velvet Cupcakes

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle Red Food Color
2 teaspoons Vanilla Extract

Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons Vanilla Extract (try to find clear or whitish yellow vanilla...or your frosting will be slightly brown! But still delish!!)
1 (16 ounce) box confectioners' sugar

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.