I love breakfast! I love eggs, and hashbrowns – biscuits and gravy – bacon! Yum!
I’m leaving in a few days for a two week vacation – so, I didn’t do much shopping this week b/c I’m just trying to use up the food that I have on hand. I usually have an egg with some toast and fruit in the morning – but this morning, no fruit. Bummer!
As I was scrounging around for one last clementine orange or pink lady apple hidden away, I came across a ½ bag of shredded potatoes – and the hashbrown craving sprung into action! I normally have a hard-boiled egg or fried egg – but today…with hashbrowns…scrambled eggs were definitely in order.
Now, I have to say – scrambled eggs are a specialty of mine. My friends rave about them. They have me make them all the time for them. I even had one of my best friends have me teach her before she got married…she says they still don’t come out the same.
A few months ago, Iattended a bridal shower sleepover and my friend Stephanie talked up my scrambled eggs so much, they all decided that I was the one that would be making them the next morning. I came armed with my own skillet b/c I was sure they would throw some yucky Teflon my way and I mentally and morally could not subject my friends…or my eggs…to that abuse. Well, as Stephanie and I lay next to each other that night, all tucked away in our sleeping bags, we said our good nights. After about five minutes of lying in the dark, I broke the silence, “Stephanie…you talked up my eggs so much, what if something goes horribly wrong tomorrow? I’m having performance anxiety – what if I can’t deliver?” and we both burst into laughter! (by the way…they were perfection!)
So – I hope you enjoy adding these two recipes to your next big breakfast – for breakfast…or lunch…or dinner!
Many Blessings,
Katie
Jumbo Hashbrown – for two
UTENSILS: Griddle or Large Skillet, Masterkut, large dinner plate
INGREDIENTS: 1 Large Baking Potato, ¼ Onion, Salt & Pepper, 1-2 TBSP butter or peanut oil
INSTRUCTIONS:
To begin, using the #1 cone on the master cut, shred the potato and onion onto a dishcloth. Wring out the potatoes and onion, squeezing out all the excess water over the sink. Season with salt & pepper to taste.
Meanwhile, heat the skillet or griddle on medium heat. When water will bead on the surface, add the butter or oil (I prefer butter). Create a large hashbrown patty in the center of the pan, leaving room at the edges to remove from the pan and flip.
Let the hashbrowns cook until the edges begin to get golden brown. Then, Place the plate on top the hashrowns and flip out over to remove from the pan in one large patty. Add a bit more butter to the pan (1/4 tsp or so). And slide the hashbrown patty back onto the skillet to cook the other side.
Scrambled Eggs – for two
UTENSILS: 10” Saute Pan
Ingredients: 4 eggs, 1 ½ TBSP milk, 1 slice American Cheese, salt & pepper
In a small bowl, crack the eggs and whisk with the milk and salt & pepper. Tear the cheese into little pieces and add to the mixture.
Preheat the pan on just below medium heat. When it’s ready, add a little bit of butter to the pan to melt and then pour in the eggs. When the edges begin to cook, using a spatula, gently begin to push the cooked egg to the middle of the pan (it will kind of fold), to allow the uncooked egg to spill out the edges to cook. Keep repeating until all of the egg is cooked.
It’s officially winter…which means tis the season for soups! I love soups and stews in the winter – they’re the perfect companion to a winter’s chill.
I made up a batch of Chicken tortilla soup for a group of young ladies I work with last week to try it out on them – it was a HUGE hit! So…I made a big batch for myself today too. I shared some with the neighbor…I froze some…and I have about 3 servings to enjoy throughout this week left…after the two I’ve already consumed, that is!
This soup is so easy…so tasty…and sooo healthy! It’s an easy soup to make 100% organic and it doesn’t break the bank either. All in all, once a hit, always a hit!
So, this Sunday – stir up a pot of Chicken Tortilla Soup – relax with your family by the glow of Christmas lights for a few hours and then enjoy a hearty bowl for a leisurely Sunday dinner.
Happy Cooking!
Miss K
INGREDIENTS: 1 Sweet Yellow Onion (finely chopped), 4 Garlic Cloves (minced), 1 4oz can Green Chilies, ¼ Cup Olive Oil, ¼ Cup Flour, 2 10 oz jars Fire Roasted Salsa, 2 Cans Black Beans (drained), 2 Cups Frozen Corn, 1 Cup Long Grain Rice, 1 32 oz box Chicken Broth, 1 32 oz Box Creamy Tomato Soup, 1 TBSP Chili Seasoning Blend, 3 TBSP Fajita Seasoning Blend, 1 TBSP Cumin, Freshly Cracked Sea Salt to taste, 3 Boneless Chicken Breasts. 2 Bags Tortilla Chips (blue or yellow), Shredded Colby Jack Cheese (or whatever you prefer)
Yields: 10-12 servings
INSTRUCTIONS:
Heat the oil in the 6 or 8 qt Roaster until hot. Add the onion, garlic, & chilies to the oil and saute until soft and tender (8-10 minutes). Sift in the flour slowly to form a roux. Add the broth and soup, stir. Add the salsa, black beans, corn, and rice; stir. Add the seasonings and salt (to your taste) and stir. Bring to a simmer.
When the mixture simmers, drop in the chicken breasts and cover the roaster, whistle open. When the soup whistles, turn the knob to “V” for vent and the burner to the lowest setting. Allow to simmer for 3-4 hours.
Before serving, remove the chicken breasts and shred; add the chicken back to the soup and stir. Serve over tortilla chips and top with a little shredded cheese.
Serving Options: sour cream, chopped green onion, guacamole
What are you having for dinner tonight? Let Simplicity Gourmet’s Katie’s Kitchen help: Ginger Teriyaki Chicken Stir Fry with Orange Almond Basmati Rice – Yum!
I’ve said it before, and I’ll say it again – when the meat is on sale…load up! Meat is the most expensive thing in the grocery store…so, when it’s on sale, you need to take advantage while it’s hot!
A few weeks ago, one of our local organic grocers had USDA certified organic chicken breasts on sale for…are you ready…$.79 a lb – I about had a fit right there in the meat isle. So…going with my own golden grocery rule…I bought about 20 lbs of organic chicken breasts!
When I got home, I put all my groceries away and brought out my assembly line: quart freezer baggies, gallon freezer baggies, Fat Free Italian dressing, Teriyaki Ginger Marinade, BBQ Sauce, Raspberry Vinaigrette, Sea Salt, Pepper, Dried Garlic Grinder, and of course, Darn Good Seasoning. First, I counted how many chicken breasts on hand that I had: 30. WOW! I immediately took out five and sprinkled them with fresh cracked sea salt, black pepper, and dried garlic. I put each one of those into an individual quart baggie and then all of them into a gallon baggie – label. Then I proceeded to do the rest of them by fives as well in the same manner.
Now, I have five each of my favorite flavors all marinated and ready to go in my freezer. I can cook just one for myself or as many as I need to for guests and family…and I won’t be buying chicken for MONTHS!
Yesterday, I had a hankering for some Asian cuisine, so, as my eyes roved over the situation in the freezer, I spotted the bag labeled “Teriyaki Ginger” – bingo! A while a go, I had also bought a giant bag of fresh stir fry veggies: cabbage, carrots, snap peas, broccoli, onions, mushrooms, and chopped garlic. I had put those in single serving baggies too. So, I grabbed a chicken breast, a bag of stir fry veggies, and I was off.
A lot of you know, I make a big batch of rice at the start of the week and just use it throughout the week with meals: Orange Almond Basmati Rice. The perfect rice in my opinion – and a wonderful addition to my Teriyaki Stir Fry!
So…I hope you enjoy adding this Asian flare to your menu this week – you will love it!
UTENSILS: 2 qt saucepan, Small Skillet
INGREDIENTS:
1/2 Cup Basmati Rice, 1 Orange, 1 cup Chicken Broth, 1 Garlic Cloves (minced), 2 TBSP Almond Slivers, 2 Chicken Breasts, 2 cups of Stir Fry Veggies (your choice)
½ Cup Ginger Teriyaki Marinade (or your choice)
Marinate the chicken with the marinade over night. If it’s frozen with the marinade, like mine, allow to thaw for a few hours before cooking.
On medium heat, saute the dry rice and almond slivers until aromatic. Meanwhile, preheat the small skillet on medium heat.
When the rice is aromatic, add the chicken broth and garlic. Add fresh cracked sea salt and black pepper to taste. Zest the orange into the pan as well. Then, halve the orange and squeeze half of it over the rice. Stir and cover, whistle open.
When the skillet is heat, squeeze the other half of the orange into the skillet. Add the chicken and cover, whistle open, and cook on medium heat.
When the whistle sounds on the rice, turn the valve to “C” for closed and turn the burner off. Allow to stand covered until the meal is finished cooking. **For long grain rice, turn the whistle to “V” for vent and turn the burner to low – allow to cook for 20 minutes on low and then turn off until the meal is finished cooking.***Yields 2, ½ Cup servings
When the whistle sounds on the chicken, uncover and flip the chicken. Add the vegetables to the top of the chicken and recover, whistle open. When the whistle sounds again, turn the valve to “C” for closed and turn the burner low. Allow to cook on low for another 10-12 minutes or until the chicken is cooked through. **If using chicken cutlets, when the whistle sounds for the second time, close the valve and turn the burner off. Allow to stand for 10 minutes covered.
Have you ever wondered what a “Parsnip” is like? Well, wonder no more!
I think that a lot of people are intimidated by the way parsnips look and therefore, shy away from them…which makes me very sad for them. Don’t judge a book by its cover! Parsnips have a nutty, peppery, sweet flavor that you just won’t find in any other veggie.
They are good pretty much any way that you want to make them: roasted, baked, fried, sautéed, mashed, and they are awesome in deserts (a lot like it’s cousin the carrot). Parsnips have historically been the favored vegetables for Europeans over carrots and potatoes. They were introduced to America in the late 16th century but sadly come in a dismal third to carrots and potatoes to the American taste buds.
Parsnips are a root vegetable, resembling a creamy white carrot but are considered far more nutritionally superior. They are beneficial for lowering cholesterol and loosing and maintaining a healthy weight. They are low in saturated fat, sodium, and cholesterol. They are high in dietary fiber, vitamin C, Vitamin K, Folic Acid, Manganese, and Potassium.
Parsnips are at their best in the winter after the first frost – the cold turns their starch into sugar which gives them their sweet flavor. They are available at your grocer from late fall through early spring – so, for many of you out there, it’s prime time for parsnips in your area! When you get your parsnips home from the store, it’s best to wrap them in a moist paper towel and store in a dark location in your fridge. They will keep for two weeks or longer, making them an ideal vegetable to buy in bulk!
So, this year for Thanksgiving – try out my mashed ½ and ½ recipe below…with a little good ole Southern Style Giblet Gravy on the side. It’s not one for the hips – no skimping at Thanksgiving! I promise it won’t disappoint…for those or you adventursome enough…go for ALL parsnips…I dare ya!
Happy Cooking!
Miss K
MASHED ½ & ½
UTENSILS: 4 qt Saucepan
INGREDIENTS: 4 Golden Yukon Potatoes, 6 Parsnips, 2 Cups Low Sodium Chicken Broth, ½ Pint Cream, ½ Cup Butter, Salt & Pepper
Peel and cube the potatoes and parsnips (you could also use all parsnips – you would need 2 ½ – 3 lbs). Combine in the 4 qt saucepan with the chicken broth. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the whistle valve to “V” for vent and turn the burner to low. Allow to cook 12-15 minutes longer or until tender.
Meanwhile, heat cream (could also sub any % milk that you wish) & Butter in the 1.5 qt saucepan on low heat until the butter is melted and the cream is heated through. Cover, whistle closed, and set aside until the potato/parsnip mixture is ready. Mash the potato/parsnip mixture with an mixer on low speed. Slowly add the cream mixture until smooth. Season with salt and pepper to your taste. For an extra kick, you could add 2-3 tsp minced garlic if you like.
MUSHROOM GIBLET GRAVY
UTENSILS: 3 qt Saucepan, 1.5 qt saucepan, 10” Saute Pan
INGREDIENTS: 4 cups turkey or chicken stock, Giblets from 1 turkey, 2 chicken bouillon cubes, 2 tablespoons reserved stuffing mixture, 3 tablespoons cornstarch, 1/3-cup cold water, 2 pints button mushrooms, sliced, 3 tablespoons butter, 1 hard boiled egg, sliced, Salt and freshly ground black pepper
INSTRUCTIONS:
· Place three soaking wet paper towels in the bottom of the 1.5 qt saucepan. Place the egg in the pan. Cover, whistle open, and cook on medium heat. When the whistle sounds, close the whistle, and turn the burner to low. Allow to cook 15 minutes. Pour out the hot water and allow to soak in cold water to cool down for peeling.
· Meanwhile, saute the mushrooms and butter on medium heat in the 10” saute pan. Bring the stock and giblets to a boil on Medium High heat in the 3 qt saucepan. Add the stuffing and bouillon to the 3 qt saucepan. Make a slurry by mixing the water and cornstarch. Add to the 3 qt saucepan. When the mushrooms are browned, add to the 3 qt saucepan too.
· Peel and slice the eggs and add that along with salt and pepper to taste.
Simplicity Gourmet brings you “Katie’s Kitchen” – up this week, Thanksgiving Hit Parade beginning with a Holiday staple – Bread Stuffing!
My Nanny was the queen of Thanksgiving! I really don’t know how she did it. I have an image of her bent over, peering into the stove, with her reading glasses perched on the end of her nose examining that turkey, and being surrounded by about 10 different casseroles ready to be heated up to “golden and bubbly” – ah…I can just smell it now!
When I think about all of my favorite things that she made, one thing sticks out more than any other – stuffing! Now, our family calls it stuffing – some calling it dressing. I’ve heard it described as when it’s baked IN the turkey, it’s stuffing; when it’s baked OUT of the turkey, it dressing. So, I guess, technically, I’m giving you her Dressing recipe, if we go with those rules.
Now, she never lacked in taste and flavor, but she also knew you didn’t have to start from scratch always – you could start with something from the store and make it your own – something fabulous! Sandra on the Food Network calls that “Semi-Homemade”…we call that “Doctored Up.” I hope you enjoy this Thanksgiving favorite of my family’s – and that you have a joyful Thanksgiving!
Miss K
NANNY’S “DOCTORED UP” STORE STUFFING
UTENSILS: Large Mixing Bowl, Jumbo Saute Pan, Electric Skillet
INGREDIENTS:
2 Large Bags Pepperidge Farms Herb Stuffing, 1 Bag White Bread, toasted an shredded, 3-4 cans Chicken Stock, 1 Medium Onion – Diced, 2 Large Stalks Celery – Diced, 3 TBSP Ground Sage, plus more for later, 2 Cans Cream of Mushroom Soup, ½ Stick of Butter/Margarine, Salt to taste, Butter Flavored Pam
TO START:
Saute onions, celery, butter, salt, and sage for 10 minutes in Saute Pan or until onions and celery are tender.
MIXTURE:
Combine Stuffing, Bread Crumbs, Saute Mixture, Soup, and 2 cans of Stock. Taste your mixture – this is important because tastes vary – add sage and salt as desired. Mixture should be very moist but not watery. If mixture is too dry, add stock and mix until the right consistency is reached. If the mixture is too wet, add more slices of cubed toast to soak up the excess moisture.
TO FINISH:
Spray Cooking Spray on the Electric Skillet. Do no pre-heat. Pour mixture into the skillet and cover. Cook on 350? until the water seal forms (lid will spin freely – do NOT remove lid). Reduce heat to simmer, bake for 15-20 minutes. Turn the heat off and allow to sit, covered, for 10 more minutes. Remove the lid and check consistency – if desired, cook an additional 5-10 minutes on the lowest heat setting. Bottom will be browned and crispy; it it’s too dry, you can baste it with a little bit of stock to remoisten.
Simplicity Gourmet Presents “Katie’s Kitchen” – Up this week: Sunday Dinner ~ Italian Roasted Chicken & Veggies
Before I invested in waterless cookware, I had almost given up on chicken. I just couldn’t ever get it right – it was either always so dry that I could hardly swallow it or I had to cook it in so much oil or butter that it wasn’t really worth the health benefits of such a lean meat. Waterless cookware really has turned my kitchen around and I have once again fallen in love with the 1st white meat: chicken.
My house is filled with the most yummy aroma right now as I am preparing my Sunday dinner in advance – and it’s all for you. This succulent chicken is so juicy and tender that you will have a hard time even getting it out of the pan before all of the meat just falls off the bone!
Market Tip of the Day: I got a really good deal on a 5 lb whole chicken at the market – $.99 / lb – you can’t beat that…so…I got three! The best tip I can give you is when the most expensive thing in the store – meat – goes on sale – buy it in bulk and freeze it! I racked up on three whole chickens, 16 jumbo chicken breasts, and a 2 lb pork roast for under $30 total – I’m pretty happy about that! I just put the meat in individual quart freezer bags – some with different marinades, some plain – and then put all of those quarts into a gallon freezer bag. Then, I marker the date they are going in on the bag and freeze them. I just unthaw them one or two at a time as needed and save a whole lot of money in the process.
I hope you choose to make your family this easy sit down Sunday dinner this weekend – it only takes about 10 minutes to prep and the pot does the rest! Have a fabulous weekend!
Happy Cooking!
Miss K
UTENSILS: 8” Chef Knife, Large mixing bowl, Cutting Board, 6 or 8 qt Roaster
INGREDIENTS: 5-6 lb Whole Chicken, 1 – ½ lbs Small Red or Fingerling Potatoes, ½ Large Vidalia Onion, 1 Small bag Baby Carrots or 2 Cups Sliced Carrots, 1 Bottle Italian Dressing (any kind – your favorite), 2 cans Cream of Chicken Soup (I get the 98% fat free kind), 6-8 Garlic Gloves, Fresh Basil, Thyme, Rosemary, & Parsley
INSTRUCTIONS:
Unpackage the chicken, removing the gizzard, heart, and liver parts. Rinse the chicken with cool water, removing any remaining juices. Using your hand, separate the skin from the meat to form pockets. Squeeze ½ the bottle of Italian Dressing between the chicken skin and meat; set on a glass or plastic surface to marinate while you prepare the rest of the meal. **Wash the sink and your hands thoroughly with anti-bacterial soap.
On the cutting board, finely chop a large handful of parsley and 5-6 Basil leaves – adding ¾ of it to the mixing bowl and ¼ of it underneath the skin covering the chicken breast. Remove the leaves of 2 stems of thyme and 1 stem of rosemary, adding them to the mixing bowl; remove the leaves of 1 stem of thyme and ½ stem of rosemary, adding them underneath the skin covering the chicken breast. Coarse chop the garlic cloves and add them to the vegetable mixture.
Wash and add the potatoes (if they are large, halve or even quarter), carrots, and chopped onion to the mixing bowl. Add ½ Cup of Italian Dressing and 1 can of cream of chicken soup to the vegetables and stir to coat evenly.
Place the chicken breast side down into a cold Roaster (6 or 8 qt); add the vegetables around the chicken. Cover and cook on medium heat until the whistle sounds. Close the whistle, reduce to low, and continue to cook for at least 1 hour. TIP: For the juiciest chicken, I let it cook for at least 1 ½ hours, but it’s cooked through after about 1 hour from the time it whistles.
Remove the veggies into a serving dish; remove the chicken onto a serving platter. To make a gravy, strain the juices through a cheese cloth lined strainer or a fine mesh strainer, keeping the juices, discarding any solids. Return the juices back to the pan, add the other can of cream of chicken soup and bring to a simmer on medium high heat. To thicken a bit, sift in about 1-2 TBSP of flour until your desired constancy is reached for the gravy.
Simplicity Gourmet brings you “Katie’s Kitchen: Sunday Dinner Special…Double Time!
Sunday dinner was always a tradition at my house growing up – whether we went out, my mom made a big dinner, or we went to my Nanny’s – we always had Sunday dinner together, as a family. No TV, no games, just a big meal, lots of eatin, and loud talking…just the way we like it!
Now…you’ve heard it here before, and I’ll say it again…no one, and I do mean NO ONE, makes a roast like my Nanny’s. I never understood why my mom’s was so dry and my Nanny’s was so juicy until I started using Pro Health Waterless Cookware. Unbeknownst to my Nanny…she has had several pieces of waterless cookware her entire adult life…including her Dutch Oven…which she proudly concocted her prize winning Roast. No wonder it kicked the rest of the world’s roasts to the wayside!
So…I have here two recipes for you to choose from. I have the traditional Roast and Veggies and Cornbread…but…if you’re a little more adventuresome…I have a Sunday Roast, with a kick. One of our chef’s in Kansas encouraged me to toss my veggies in a small jar of Green Tabasco – it’s “not hot” he said, but it “has incredible flavor” – so, I went with it blind for a cooking school in a pinch. It was one of the best roasts I’ve EVER had or made – people were coming up for 2nds and 3rds – rave reviews. He’s right, though, it’s not “hot” but does add such a great level of flavor – you’ll love it. The other secret, to both of these roasts, is Adolph’s Meat Tenderizer – courtesy of the same chef in KS…I’ve never gone back – it’s the absolute best!
So, here’s to hoping you have a wonderfully blessed and rejuvenating weekend. Spend time with your family – go for a walk, laugh until your face and stomach hurt, tell stories – and make them Sunday dinner…easy put together, no pot watching, no stove slaving, easy clean up…and memories they will have for a lifetime.
Hapy Cooking!
Miss K
Sunday Roast ‘n Potatoes…With a Kick
UTENSILS: 6 or 8 qt Dutch Oven OR 5 qt Slow Cooker (may need to reduce veggies a bit)
INGREDIENTS: 2 lb Roast, 4 Cups Baby Carrots, 4 Golden Yukon Potatoes cut in chunks, 2 Medium Yellow Onions (quartered), 10 Garlic Cloves (quartered), 1 Small Jar Green Tabasco Sauce, 1 Cup Beef Broth, 2 No Sodium Beef Bouillon Packets, 2 TBSP Worcestershire Sauce, 1 Pkg Onion Soup Mix, Adolf’s Meat Tenderizer, Garlic Powder, Salt & Pepper
TO START:
· Pre-heat the pan between Medium and Medium High heat. When water will bead on the surface, it’s hot enough to begin.
· Season the roast with Adolf’s Meat Tenderizer, garlic powder, salt, and pepper (or season of your choice)
· Sear the roast on all sides for 5-7 minutes per side.
MEANWHILE:
· In a small mixing bowl, dissolve the bouillon cubes and onion soup mix in the beef broth and Worcestershire sauce and set aside. In a medium mixing bowl, toss the carrots and potatoes with the jar of Green Tabasco Sauce and a few dashes of salt and pepper until they are well coated; set aside.
· When the roast is browned, set aside on a plate and saute the onions and garlic in the Dutch Oven until the onions are tender (about 10 minutes).
· Add the Roast back to the pan, placing it on top of the onions and garlic. Add the potatoes and carrots around the roast. Pour the Broth mixture over the top of the Roast. Cook on medium heat until water begins to spatter around the edges. Reduce to low.
TO FINISH:
· Once the roast is turned to low, allow to cook 45 minutes, turn the burner off and serve.
· To make a gravy, remove all solid contents from the pan, leaving all the juices in the bottom. Bring to a simmer on Medium High heat (could add a bit more beef broth if needed). Sift in about a TBSP of flour and whisk until thick to keep from clumping.
Homestyle Sunday Dinner Roast with Veggies and Cornbread
INGREDIENTS: 1 2-3 lb Roast, 1 Small Bag Baby Carrots, 4-6 Golden Yukon Potatoes (quartered), 1 Sweet Yellow Onion (thinly Sliced), 3-4 Garlic Cloves (coarsely chopped), 4 garlic Cloves (quartered), 1 12 oz Can Beef Broth, 1 Package Lipton Onion Soup Mix, ¼ cup Worcestershire Sauce, 2 TBSP Granulated Beef Bouillon, 1 Box Jiffy Corn Bread Mix, 1 Egg, McCormick’s Garlic & Herb Grill Mate, Lawry’s Seasoned Pepper, Onion Powder, Adolph’s Meat Tenderizer, Salt & Pepper, Non-Stick spray
INSTRUCTIONS:
The night before, prepare your roast. Cut tiny slits all over the roast and rub generously with McCormick Seasoning, Lawry’s Seasoned Pepper, Adolph’s meat tenderizer, Onion Powder, salt & pepper. Stuff the slits, with the quartered garlic cloves. Mix the broth, Worcestershire sauce, beef bouillon, and onion soup mix to let the soup mix and bouillon dissolve. Pour over the roast and allow to marinate over night in a large ultra vac. Do not discard marinade the next day.
Heat the Dutch Oven on medium heat. Saute the onion and chopped garlic for about 5 minutes. Push the onions and garlic to the side of the pan and brown the roast on all sides. Toss the carrots and potatoes with salt & pepper and add around the roast. Pour the remaining marinade over the top.
Mix the cornbread mix, egg, and a dash of water together. Spray the double boiler with non-stick spray and add the cornbread mix. Add the utility rack onto the lip of the pan and place the double boiler on top of the rack. Cover with the Dome Cover.
When water starts to bubble around the edge of the pan, reduce the temperature to between low and medium low. Allow to cook for 45 minutes – 1 hour longer.
Hola! It’s that time again here at Simplicity Gourmet International – Cooking School!!!!
The school will be live broadcasting from 11:00 am – 1:00 pm CST on Simplicity Gourmet TV! Tune in and follow along as the fabulous Mrs. Erica Griggs and I cook up a feast of champions…four of them actually! So, print the recipes below and we’ll see you tomorrow in Katie’s Kitchen!
Happy Cooking!
Miss K
Fancy Berry Cakes
UTENSILS: Large Skillet, 10” Saute Pan
INGREDIENTS:
4 Cups Mixed
Berries (strawberries, blueberries, blackberries, & raspberries – fresh or
frozen), 2 TBSP Sugar, 2 TBSP Brown Sugar, 2 TBSP Confectioner’s Sugar, 1 Lemon,
2 TBSP Corn Starch, 1 TBSP Hot Water, 2 TBSP Butter (optional), Whipped Cream, Crepe
(Fancy Pancake J): 1 cup
Flour, 1 cup Buttermilk, 1 Egg, 1 TBSP sugar, 1 tsp baking, soda, Salt to taste ½ tsp or so
INSTRUCTIONS:
Berry Filling: Toss the berries with all sugars and the juice of the lemon. Heat the
pan on medium heat, with the butter. Add the berries to the pan and toss
quickly to combine with the butter. Add two TBSP of water to the pan. Cover,
whistle open, and cook on medium heat. Meanwhile, mix the hot water and corn
starch to form a slurry. When the whistle sounds on the berries, uncover and
add the cornstarch slurry. Stir to combine and continue to cook on mediumlow and stirring, until the mixture thickens.
Remove from heat and set aside.
Pancakes: Mix all ingredients; allow to stand for a few
minutes to rise (cook the berries while
this is going on). When air bubbles start to form, the batter is ready.
Heat the 10” Saute on medium heat. Once
heated, spray with non-stick spray and add approx ¼ cup of batter to the pan (your preference for size). Quickly lift
the pan and rotate to spread the mixture thinly over the surface of the pan.
Place back on the burner and allow to cook until air bubbles form all across
the top of the pancake then flip. Cook time is approx 1-2 minutes per side.
Note: After the first few, you may need to reduce the temperature a bit to
between medium and medium low.
Assembly: Add 2 TBSP of berry mixture along the right side
of the pancake. Roll up and place on a plate. Drizzle with the berry mixture
and top with whipped cream.
BBQ Chicken Pizzawith
Black Bean & Salsa Chopped Salad
UTENSILS: 10” Saute Pan, Small
Skillet, Electric Skillet, Large Mixing Bowl, Master Kut, Pizza Slicer, Garlic
Slicer
INGREDIENTS:
Pizza: ¼ Cup Thinly Slice Red Onion, 3 Garlic Cloves, thinly
Sliced, 2 Chicken Cutlets, cooked and sliced into thin strips, 3 slices Turkey
Bacon, crispy cooked & chopped, 1 Cup 2 % Colby Jack Cheese (shredded), ½
Cup Cooked Mushrooms (optional), Your favorite BBQ Sauce, 1-2 TBSP Fresh
Chopped Cilantro, 1 Package Pizza Dough, Non-Stick cooking Spray, Darn Good
SeasoningSalad: ,4 Cups of Mixed
Greens, chopped (any kind), 3 TBSP Chopped Fresh Cilantro, ½ Cup Black Beans, 2
TBSP Chopped Scallions, ½ Cup 2 % Colby Jack Cheese (shredded), ½ Cup Crumbled
Blue Corn Tortilla Chips, 1 Cup Salsa (Your
favorite Kind), ½ Cup Low Fat Sour Cream
Directions:
Heat the Saute
Pan on Medium heat. When it’s heated, add the bacon, and cook until crisp. When
it’s done, remove from the pan to a plate with paper towels to cool and crisp.
Meanwhile,
heat the skillet on medium heat. Season both sides of the chicken and when the
skillet is pre-heated, add the chicken to the pan. Cook until the whistle
sounds. Uncover, flip, and recover, whistle closed. Reduce the heat to low and
allow to cook for 5-7 minutes longer. When the chicken is done, cut into thin
slices.
While the
chicken is finishing, and after the bacon is done, add the garlic and onion to
the saute pan with the bacon drippings (add the
mushrooms at this time too if you are using them). Cook on medium heat until soft and tender.
Remove from the pan.
Chop the bacon
and add to a small prep bowl. Spray the skillet with non stick spray and spread
the pizza dough on the bottom of the pan, leaving about ½ inch lip for easy
removal. Tip: Spray your hands with non stick spray
for easy spreading of the dough.
Coat the dough
with sauce to your taste. Arrange the onion and garlic (and mushroom) mixture
evenly over the pizza. Place the chicken strips on the pizza. Sprinkle with
bacon, then cheese, and then the cilantro. Cover and cook on medium heat for
10-12 minutes. Check the dough for your desired doneness. Allow to cook for 1
minute intervals until the crust is to your liking.
While the
pizza is cooking assemble your salad. In a small mixing bowl, add the lettuce,
cilantro, black beans, scallions, and cheese. Toss to combine. In a small bowl,
mix together the salsa and sour cream. Add to the salad and toss to coat well.
Sprinkle each serving with crushed blue corn tortilla chips for some crunch!
UTENSILS:
Small mixing bowl, Medium Mixing Bowl, Large Skillet, 3 qt Sauce Pan
INGREDIENTS: 3 TBSP cornstarch, 1 ¾ Cups Chicken Both, 1 TBSP Soy Sauce, ½ tsp
Sesame Oil (optional, for flavor only), 1 lb Medium Shrimp (thawed), 1 Cup
Sugar Snap Peas, 1 Cup Water Chestnuts, 1 Cup Thinly Slice Carrots, 1 Cup
Sliced Mushrooms
(or 4 cups of your
favorite Stir Fry Veggies), ½ Cup Sliced Scallions, ½ tsp Ground Ginger,
2 Garlic Cloves (minced), Rice:
2 Cups Basmati Rice, 2 TBSP Slivered Almonds, 4 Cups College Inn
Thai Coconut Curry Chicken Broth, 2-3 Turns of a Pepper Grinder, 2-3 Turns of a
Garlic Grinder
INSTRUCTIONS:
Start the rice first. Add the rice and almonds to the 3 qt saucepan;
saute on medium heat until aromatic (about 5-7 minutes). Add the flavored
chicken broth and fresh cracked pepper and garlic. Stir to combine well. Cover,
whistle open, and cook on medium heat. When the whistle sounds, close and turn
the burner off (if fast cooking rice). Allow to stand covered until your meal is
complete.
Note: If using long cooking rice,
when the whistle sounds, turn the whistle to “V” for vent and the burner to
low. Allow to cook for 15-20 minutes on low until cooked through.
Combine the cornstarch,
soy sauce, and sesame oil in a small bowl until the mixture is smooth. Set
aside.
Toss the shrimp with
freshly cracked pepper, salt, and garlic. Heat the skillet on medium heat until
water will bead on the surface when sprinkled in. When it’s ready, add the
shrimp, evenly distributing them around the pan. Cover, whistle open. When the
whistle sounds, uncover and toss until they are all cooked through. Remove from
the pan.
Toss the water chestnuts,
sugar snap peas, sliced carrots, and scallions together with the ginger and
garlic in a medium bowl. Add to the large skillet used for the shrimp, cover,
and cook on medium heat, whistle open. When the whistle sounds, uncover and add
the chicken stock mixture to the pan. Cook and stir on medium heat until the
mixture begins to boil and thicken. When it is hot and bubbly, add back the
shrimp to the pan. Turn the burner off and allow the mixture to stand for 3-5
minutes before plating.
Serve ¼ of the stir fry
over 1 cup of rice for a complete meal.
Orange Balsamic Glazed Chickenwith Tomato Basil Linguine with
Asparagus Tips
UTENSILS:
1 ½ quart saucepan, 10” Saute Pan, Large Skillet, 6 quart Roaster or Pasta
Cooker, Citrus Squeezer
INGREDIENTS: 4 Boneless, Skinless Chicken Breasts, Freshly Ground Black Pepper, Sea
Salt, and Garlic, 2 ½ TBSP Cornstarch, 1 Cup Chicken Stock, 1 ½ TBSP Balsamic
Vinegar,
½ TBSP Brown Sugar, 1
Large Orange Linguine: 1 Box Linguine Noodles, 1 Cup Chopped Sweet Basil, 1
Cup Chopped Spinach, 1 Cup Cherry Tomatoes (halved), 2 Cups Fresh Asparagus
Tips, Olive Oil, 1 lemon, Ground Black Pepper, Sea Salt, & Garlic, Freshly
Grated Parmesan Cheese
DIRECTIONS: Fill the 6 qt or Pasta
Cooker ¾ full of water. Sprinkle in Freshly Cracked Sea Salt and 2-3 TBSP of
Olive Oil. Heat to a boil on medium high heat. When it boils, add the pasta, lower
the temperature to low, and cook for 10 minutes until al dente, toss a couple
times to keep it from sticking together. Drain, place in a serving bowl, and
squeeze the lemon over the pasta and toss. Set aside.
Meanwhile, zest
the orange into a prep bowl and halve the orange. Squeeze half the orange onto
the chicken, making sure juice gets on both sides. Season the chicken with
freshly cracked pepper, salt, and garlic on both sides. Heat the skillet on
medium heat and add the chicken to the pan. Cover, whistle open, and continue
to cook on medium heat. Stir the cornstarch,
stock, vinegar, brown sugar, and orange zest into the 10” Saute. Squeeze the
other half of the orange into the mixture. Cook on medium heat and stir with a
whisk until the mixture boils and thickens. Remove from heat until
the chicken whistles. When the chicken whistles, uncover, flip and pour the
glaze over the chicken. Cover, whistle closed, and continue to cook on low for
10-12 minutes.
Meanwhile, add the asparagus tips and 2 TBSP water to the 1 ½ quart saucepan.
Season with cracked sea salt, toss, and cover, whistle open. Cook on medium
heat until it whistles. While it’s cooking, chop the basil and spinach and half
the tomatoes. Add these ingredients to the linguine bowl. When the asparagus
whistles, add to the linguine. Toss with fresh cracked pepper, sea salt, and
garlic. Drizzle with olive oil and toss. Sprinkle each serving with freshly
grated parmesan cheese.
So…I have recently watched “Julie and Julia”…twice…
Don’t worry…this is not another blog about this (fabulous!) movie…just about a little snippet of the movie that sparked my retrospection. Julia had been searching through vocations trying to find her niche; she and Paul (her husband) are having dinner at a bistro…
Paul: What is it that you really like to do?
Julia: Eat! …and I’m just so good at it! Look at me, I’m growing in front of you!
I, too, love to eat…and I, too, am quite good at it! While Julia loves butter and fine French cuisine, my palette is not quite so advanced (I do love the occasional fancy feast, but, I stick to warm and fuzzy for the every day feeding frenzy).
So, I’ve been thinking this week of all the foods that I love and while there is quite a vast array to choose from, I think I have to narrow it down to Hispanic food. I love these flavors the most…salsa, jalapeño cheese, cumin, cilantro, chili powder, garlic…pour this over grilled chicken and scoop it up with a fresh, crisp tortilla chip…something just magical happens…every time.
A staple at my house is Darn Good Chicken Quesadillas with taco rice and black beans. Wow!!! From time to time, I have left over rice, beans, and chicken….that, of course, requires to be put to good use. This ‘good use,’ you might ask, is simply called Mexican Casserole!
So…first I’ll outline how to make your rice, and then the chicken – layer it up with black beans, picante sauce, and cheese…all scooped up on a Blue Corn Tortilla…you’ll be happy, I promise! Oh, and, you’re welcome!
Happy Cooking!
Katie
Taco Rice: 1 Cup (quick cooking) Basmati Rice, ½ Cup Picante Sauce, 1 ½ Cups Chicken Broth, ¼ tsp cumin, 1 TBSP minced cilantro, 1/8 tsp chili powder, 4-6 twists of a garlic grinder, and 2 twists of a salt grinder. Add all to a 2 qt saucepan, stir, and cover, whistle open. When the whistle sounds, close it and turn the burner off. Allow to stand covered for 12-15 minutes.
Darn Good Chicken: 3 Chicken Breasts or 4 Cutlets. Heat the pan on medium heat. Season the chicken with Darn Good. When the pan is ready, add the chicken to the pan, seasoned side down. Season again on top and cover, whistle open. When the whistle sounds, uncover and flip the chicken. Recover, whistle closed and continue to cook on low for about 8-10 minutes. Cut into bite size pieces and remove the pan from the heat.
Mexican Casserole: Layer in the large skillet: Chicken, 2-3 cups picante sauce, 2 cups of the cooked rice, 1 Can of black beans, topped with shredded Monterrey Jack and Colby Cheeses. Cover, whistle open, and cook on medium heat. When the whistle sounds, close it and turn the burner off. Allow to stand for 10-12 minutes covered.
Not working with leftovers? No worries!!! In a small mixing bowl combine: 1 Cup Raw Basmati Rice, 2 Cups Picante Sauce, ½ Cup Chicken Broth, ¼ tsp cumin, 1 TBSP minced cilantro, 1/8 tsp chili powder, 4-6 twists of a garlic grinder, and 2 twists of a salt grinder and stir to combine well. When the chicken is cooked like above, pour this rice mixture over the chicken and continue to layer. Cover, whistle open, and cook on medium heat. When the whistle sounds, close it and turn the burner to low. Allow to cook for 10 minutes and then turn the burner off. Allow to stand covered for 10-12 minutes longer.
Serve with chopped scallions, sour cream, and blue corn tortilla chips … or… wrap it up in a yummy soft tortilla shell!
Simplicity Gourmet brings you “Katie’s Kitchen.” This week’s feature: Manicotti
My ex-roommate (who is now a happily married lady) loves, loves, loves Italian food. To be more specific – she loves lasagna. Well…in the past few years of our living situation (sigh, reminisce, sigh), she started experimenting with her favorite Italian dishes and found she loves manicotti almost as much as she does lasagna. She ALSO came up with a way to make Manicotti in our waterless cookware! Fabulous! ?
So, I’ve tasted and tweaked…and tasted some more…and I think I’ve found just the right Italian combination to please the masses.
Enjoy this recipe and more at this Saturday’s cooking school at the Smyrna, TN corporate office from 11:00 am – 1:00 pm, CST. Call me @ 866-897-7676 to RSVP. Can’t make it out? Tune in online.
Happy Cooking!
Miss K
Mama Mia, Manicotti!
UTENSILS: Large Skillet, Master Kut, 10″ Saute pan, Medium Mixing Bowl
INGREDIENTS: Jumbo Shells or Manicotti Shells, 1 – 1 ½ Jars of your favorite pasta sauce, 1 lb Ground Turkey (cooked), 1 Cup Sweet Yellow Onion (finely minced), 1 Bunch Fresh Basil (minced), 2 Cups Fresh Spinach Leaves (minced) 4 Garlic Cloves (minced), 2 TBSP Italian Seasoning, ½ tsp Garlic Powder, ¾ Cup Parmesan Cheese (shredded), ¾ Cup Mozzarella Cheese (shredded), ¾ Cup Provolone Cheese (shredded), 2-3 Cups Ricotta Cheese, ½ tsp Salt, ¼ tsp Freshly Cracked Black Pepper
INSTRUCTIONS:
Heat the large skillet on medium heat. When the pan is heated, add the onion and minced garlic. Saute for 5-7 minutes or until tender. Add the ground turkey and combine. Cover, whistle open, and cook on medium heat. When the whistle sounds, uncover, reduce to low and saute until the meat is browned through. Remove the meat mixture and allow it and the pan to cool.
Shred all the cheeses on the #1 Cone. Combine well. Add ¾ of the cheese mixture to the medium mixing bowl. To the cheese: Add ¾ of the chopped Basil (leaving some for garnish), chopped spinach, ¼ of the Ground Turkey mixture, ricotta cheese, and all the listed spices. Mix until thoroughly combined. Stuff the shells generously with the cheese mixture.
Add ½ the sauce on the bottom of a cold skillet. Add the stuffed shells onto of the sauce. Cover the shells with the remaining sauce. Sprinkle the remaining cheese mixture on top of the sauce.
Cover, whistle open, and cook on medium heat. When the whistle sounds, turn it to “C” for closed and turn the burner to low. Cook for 15 minutes on low. Turn the burner off and allow to stand covered for 10-15 minutes to set up. Garnish with reserved chopped Fresh Basil.
Serving Options: Green Side Salad and Garlic Bread
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My ex-roommate (who is now a happily married lady) loves, loves, loves Italian food. To be more specific – she loves lasagna. Well…in the past few years of our living situation (sigh, reminisce, sigh), she started experimenting with her favorite Italian dishes and found she loves manicotti almost as much as she does lasagna. She ALSO came up with a way to make Manicotti in our waterless cookware! Fabulous! ?