Quick Yeast Rolls

Fairly quick, very easy, and yields delicious, soft dinner rolls. They’re slightly sweet, and remind me a lot of the King’s Hawaiian Rolls.

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Ingredients:

  • 2 tablespoons shortening (plus more for greasing the pan)
  • 2 tablespoons white sugar
  • 1 cup hot water
  • 1 (.25 ounce) package active dry yeast
  • 1 egg, beaten
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour

Method:

  1. In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size (about 30 min – 1 hour).
  2. Grease a pie plate (or cake pan) with shorting. Divide the dough into about 8 rolls, arrange in plate, and allow to rise again until doubled in size (about 30 min).
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Bake for 12-14 minutes in the preheated oven.
  5. (optional) brush with melted butter before serving.

 

Fluffy Rice and Chicken

A 1970s classic from my mom’s Betty Crocker recipe box she mailed away for in high school and has been cooking from since. This is one of her favorites.

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Ingredients:

  • 1 can cream of mushroom soup (of course)
  • 1 soup can of milk
  • 3/4 cup rice (uncooked)
  • 1 can (4 oz) of mushrooms (can sub fresh)
  • 1 envelope onion soup mix
  • 2 chicken breasts, halved (you can really use whatever pieces of chicken you like)

Method:

Heat oven to 350 degrees.

Mix together mushroom soup and milk; reserve 1/2 cup of the mixture. Combine remaining soup, rice, mushrooms (including liquid), and half the onion soup mix.

Pour into an ungreased baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken, and sprinkle with remaining onion mix. Cover with foil, and bake 1 hour. Uncover and bake an additional 15 minutes.

Serves 4

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Crispy Catfish with Kale-Farro Salad & Warm Grape Relish

Another delicious recipe from Blue Apron.

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Ingredients:

  • 2 Catfish Fillets
  • ½ Cup Semi-Pearled Farro
  • 4 Ounces Thomcord Grapes
  • 2 Cloves Garlic
  • 1 Bunch Kale
  • 1 Lemon
  • 1 Bunch Rosemary
  • 3 Tablespoons Almonds
  • 2 Tablespoons All-Purpose Flour
  • 2 Tablespoons Butter

Method:

  1. Cook the farro: Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
  2. Prepare the ingredients: While the farro cooks, wash and dry the fresh produce. Remove and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Pick the rosemary leaves off the stems; discard the stems. Remove and discard any stems from the grapes. Roughly chop the almonds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
  3. Cook the kale: While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the kale and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has cooked off; season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.
  4. Fry the rosemary & make the grape relish: In the same pan, heat a thin layer of oil on medium-high until hot. Once hot enough that a pinch of rosemary sizzles immediately when added, add the rosemary in a single layer. Cook, stirring occasionally, 2 to 3 minutes, or until pale green and slightly crispy. Leaving the oil in the pan, using a slotted spoon, transfer the fried rosemary to a paper towel-lined plate; immediately season with salt and pepper. Add the grapes to the pan; cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Stir in the almonds and the juice of 2 lemon wedges; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.
  5. Coat & cook the catfish: Place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat in the flour (tapping off any excess). In the same pan, melt the butter on medium-high until hot. Add the coated fillets and cook 5 to 6 minutes on the first side, or until browned. Flip and cook 1 to 2 minutes, or until cooked through. Remove from heat.
  6. Make the salad and plate your dish: While the catfish cooks, add the cooked kale, lemon zest and the juice of the remaining lemon wedges to the pot of cooked farro. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Divide the salad and cooked catfish fillets between 2 dishes. Top the fillets with the grape relish. Garnish with the fried rosemary. Enjoy!

 

COOK TIME

35-45mins

MAKES

2 Servings

NUTRITION

Est. 800 calories

Five-Spice Chicken and Noodles

So far, this has been my favorite recipe from Blue Apron. Original recipe found HERE.

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Ingredients:

  • 2 Boneless, Skinless Chicken Breasts
  • 4 Ounces Vermicelli Rice Noodles
  • 4 Cloves Garlic
  • 3 Ounces Cremini Mushrooms
  • 1 Scallion
  • 1 Baby Fennel
  • ½ Bunch Collard Greens
  • 2 Teaspoons Chinese Five-Spice Powder
  • Tablespoons Hoisin Sauce
  • 1 1-Inch Piece Ginger
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Soy Sauce

Method:

  1. Prepare the ingredients: Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems; thinly slice the leaves. Peel and mince the garlic and ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Cut off and discard the stems and root end of the fennel; small dice.
  2. Cook the chicken: Pat the chicken dry with paper towels; season with salt, pepper and the five-spice powder on both sides. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and loosely cover with aluminum foil.
  3. Start the broth: Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Add the collard greens and ¾ cup of water (be careful, as the water may splatter). Cook, stirring occasionally and scraping up any fond, 8 to 10 minutes, or until the collard greens have wilted and the water has cooked off.
  4. Cook & dress the noodles: While the vegetables cook, add the noodles to the pot of boiling water and cook, stirring gently to separate, 8 to 10 minutes, or until tender. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent sticking. Return to the pot. Off the heat, add the sesame oil and toss to coat; season with salt and pepper to taste. Divide the dressed noodles between 2 bowls.
  5. Finish the broth & plate your dish:  Add the garlic, ginger, white bottom of the scallion and fennel to the pan; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the hoisin sauce, soy sauce and 1½ cups of water. Cook, stirring occasionally, 6 to 8 minutes, or until the liquid has reduced in volume by about half; season with salt and pepper to taste. Divide between the bowls of dressed noodles. Slice the cooked chicken; divide between the bowls and top with spoonfuls of the broth. Garnish with the green top of the scallion. Enjoy!
COOK TIME

35-45mins

MAKES

2 Servings

NUTRITION

Est. 600 calories

Chili-Chicken Casserole

A 1970s classic from my mom’s Betty Crocker recipe box she mailed away for in high school and has been cooking from since. This is one of her favorites.

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Ingredients:

  • 16 oz egg noodles, uncooked
  • 1/2 cup onion, chopped
  • 2 tbsp butter
  • 3 cans cream of mushroom soup
  • 1 can (4 oz) pimentos, diced
  • 1 can (4 oz) chopped green chilis
  • 3-4 cups cooked chicken, chopped
  • 8-12 oz shredded cheese (cheddar, monterey jack, etc.)

Method:

Heat oven to 350 degrees. Cook noodles according to package instructions. Drain and set aside.

In a large skillet, melt butter and cook onion until translucent. Stir in soup, pimento, and chili pepper.

In a greased 3 quart casserole dish, layer half the noodles and half the chicken; season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers.

Bake, uncovered, about 45 minutes.

Serves 8-10.

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Lemon Sugar Cookies

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Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 1½ cups granulated sugar (plus extra for rolling)
  • 1 egg, at room temperature
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 1 teaspoon vanilla
  • zest of two large lemons
  • 1 tablespoon lemon juice

Method:

  1. Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat (don’t skip this step! Spray will not work!).
  2. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
  3. Stir in flour, baking powder, salt, vanilla, lemon zest and lemon juice. Refrigerate for about 20 minutes to allow lemon flavor to develop and to firm up the dough.
  4. Scoop cookie dough by the tablespoon full and roll into a ball. Roll each dough ball in additional sugar.
  5. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 10 to 12 minutes or until lightly browned.

Curried Tuna Salad

I love this delicious and interesting take on tuna salad. I’ve usually got the ingredients lying around my house, and it’s great to whip up for a last minute lunch. Or, throw a little chopped parsley on top, and it’s elegant enough to be served as a dip or atop crostini at a party! Recipe doubles easily.

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Ingredients:

  • 1 (7 ounce) can tuna, drained
  • 3 Tbsp mayonnaise
  • 1 Tbsp Parmesan cheese, shredded/grated
  • 1 Tbsp sweet pickle relish
  • 2 Tbsp onion, minced
  • 1/4 tsp curry powder (or a little more)
  • 1 tsp fresh dill (may substitute dried)
  • 1 pinch garlic powder
  • Salt & Pepper to taste
  • Parsley, for garnish

Method:

Stir everything together (except the parsley), and refrigerate until ready to use. Garnish with fresh parsley before serving as a dip, on crackers, in cucumber boats, on a sandwich, on crostini, in lettuce cups, on an avocado half…

 

Poppy Seed Chicken

Another hearty, delicious, old-school casserole to fill your belly.

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Ingredients:

  • 5 cups cooked chicken, chopped or shredded (about 1 whole chicken)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 tbsp poppy seeds (plush more for sprinkling on top)
  • 1/2 tsp celery salt
  • 1 1/2 cups crushed buttery round crackers
  • 1/4 cup butter, melted

Method:

Preheat the oven to 350 degrees F.

In a bowl, mix together the chicken, soup, sour cream, celery salt, and poppy seeds. Pour into a greased 9×13 inch baking dish.

Stir/toss together the melted butter and crushed crackers. Sprinkle on top of the chicken mixture. Sprinkle a few more poppy seeds on top.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Serve with rice.

Turkey Tetrazzini

A delicious and easy casserole to warm you on those cold winter days!

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Ingredients:

 

  • 1 (16 ounce) package linguine pasta
  • 1/2 cup butter
  • 1 carton mushrooms, sliced
  • 1 onion, chopped fine
  • 1 bell pepper (any color), chopped fine
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 cups chicken broth
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 cup dry white wine
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 4 cups chopped cooked turkey (or chicken) – (about 1 whole chicken)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko
  • Paprika to taste

Method:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain and set aside.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, wine, Worcestershire sauce, salt, pepper, red pepper flakes, and chicken. Mix well and transfer mixture to a lightly greased 11×14 inch baking dish. Sprinkle with Parmesan cheese, panko, and paprika.
  4. Bake in the preheated oven for 25 to 35 minutes, or until heated through.

Note: Freezes beautifully! Freeze before baking, thaw in the fridge 24 hours, and bake as normal.

 

Curried Artichoke and Rice Salad

A 1960s Southern classic…

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Ingredients:

  • 1 1/2 cups chicken stock
  • 2 Tbsp olive oil
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 cup rice, any variety
  • 1/2 tsp curry powder
  • 12 green olives, sliced
  • 12 ounces marinated artichoke hearts, quartered (reserve liquid)
  • 1 celery stalk, thinly sliced
  • 1 handful baby spinach (optional)
  • Salt & Pepper

Method:

  1. Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice and curry powder. Season with salt and pepper. Cook, stirring, 1 minute.

  2. Raise heat, and add the stock. Stir 30 seconds. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.

  3. Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. Add baby spinach, and toss (optional).

  4. Salad can be refrigerated and served cold, warm, or at room temperature.

*Tip: add cooked, chopped chicken or cooked shrimp to make it a complete meal! Also, sprinkle with Parmesan cheese before serving to make it extra delicious!