Overnight Stuffing

Overnight Stuffing

1 large French loaf or 2 small Artisan loaves (like rosemary, focaccia, chiabatta, etc), cubed & dried*

1/2 c butter

2 onions

5 ribs of celery

3 eggs

2-3 T parsley

1 t rubbed sage

1 t thyme

2 c chicken broth

1. Grease a 9x13 pan and set aside.

2. Melt butter in a large pot; add onion & celery and saute until soft.

3. Meanwhile, in a small bowl, whisk eggs.

4. Add herbs to the pot and stir until fragrant; stir in chicken broth. Temper the eggs by adding a little bit of the warm chicken broth to the bowl, then pour the egg/broth mixture into the pot.

5. Add bread cubes to the pot and toss until well-coated; pour into greased pan, cover with foil, and place in the refrigerator.

6. Leaving the foil on, place the pan in the cold oven; turn it on to 400* and set a timer for 30-35 minutes. Remove foil and bake for an additional 20 minutes.

 

 

*You can dry the bread on a baking sheet, either overnight on the counter (covered with a towel) or in the oven at 300* for about 30-40 minutes.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.

Chicken Fried Steak

Chicken Fried Steak
6-8 1/4" thick eye of round steaks, pounded to tenderize
1 c milk
1 T vinegar
1 1/2 c flour
1 T salt
2 t fresh ground pepper
2 t garlic powder
1 t baking soda
1 t cayenne pepper
1 t onion powder
vegetable oil, for frying

Gravy:
3 T butter
3 T flour
1 c chicken broth
1 c milk (or 1/2 & 1/2, or a combination of both)
1 T Worcestershire sauce
1 1/2 t fresh ground pepper
2 dashes hot sauce (I use Frank's)
1/2 t salt

1. In a gallon-sized ziploc, soak steaks in milk and vinegar for at least an hour, but preferably overnight.

2. Mix flour and spices in a ziploc bag and then pour about 3/4 of it into a shallow dish; pour milk marinade into another shallow dish.
3. One by one, coat each steak in the flour mixture, the milk marinade, and then the flour mixture again; place on a wire rack over a foil-lined jelly roll pan. Place the rack of steaks in the fridge for 30 minutes.
4. [If you are really good at multitasking, you can make the gravy simultaneously with the steaks, otherwise I'd do it before you move on.] In a medium pot, melt butter and stir in flour; cook for about 2-3 minutes. Whisk in broth and milk, bring to a simmer, and allow to thicken. Add Worcestershire sauce, pepper, hot sauce, and salt; bring back to a simmer and then turn the burner down to low just to keep it warm until ready to use.
5. Preheat oven to 250*; line a jelly roll pan with paper towels and put a wire rack on it. Heat an iron skillet over medium-high heat (I put the burner on a 6), place 1" of oil in the skillet, and heat to about 350*.
6. Pour the remaining 1/4 flour mixture in a shallow dish; coat each steak one more time in the flour mixture before putting it in the oil. You can probably fry two steaks at a time, 2-3 minutes on each side. Using tongs, transfer the steaks to the second wire rack and place that in the oven to keep them warm while you cook the rest.

Mini French Toast

Mini French Toast
3 eggs
1/2 c half & half
1/2 c milk
1/2 t cinnamon
1 day-old French baguette, sliced into 1" slices
1-2 T butter

1. In a medium bowl, whisk eggs, half & half, milk, and cinnamon. (At this point, you could cover and refrigerate overnight.)
2. Soak bread slices in batter for about 2 minutes each.
3. Place a pan over medium-high heat and melt about a tablespoon of butter; place bread slices in pan and cook until golden brown on each side, about 3 minutes per side. Melt more butter in the pan each batch, if needed.

Blueberry Stuffed French Toast Bake

Blueberry Stuffed French Toast Bake
10 slices white bread, cut into 1" pieces
1- 8 oz pkg [light] cream cheese, cut into small pieces
1 c fresh blueberries
8 eggs
1 1/2 c milk
1 t vanilla

1. Grease a 9x13 pan and cover the bottom with half of the bread pieces.
2. Layer the cream cheese, blueberries, and then the rest of the bread.
3. In a medium bowl, whisk together eggs, milk, and vanilla; pour over the pan.
4. Cover tightly with foil and refrigerate overnight.

5. Preheat oven to 350* and bake, covered, for 30 minutes. Uncover and bake for an additional 25-30 minutes, until center is set.
Serve with [blueberry] syrup.

Chocolate Quinoa Cake

Chocolate Quinoa Cake
1- 13.5 oz can full fat coconut milk, refrigerated overnight, separated
4 eggs
1 t vanilla
2 c cooked quinoa (use about 3/4 c dry), room temperature
8 T butter, room temperature
1 c sugar
1 c cocoa powder
1/2 t baking soda
1 1/2 t baking powder
1/2 t salt

1 1/2 c chocolate chips

1. Preheat the oven to 350* and line two round cake pans (or a 9x13 pan) with parchment paper and grease lightly.
2. Open your can of coconut milk, scoop out the semi-solid fat on the top and set aside.
3. Pour 1/3 c of the remaining coconut milk into a food processor and blend with eggs and vanilla; add the quinoa and butter.
4. Sift the dry ingredients into a large bowl; mix the wet ingredients into the dry ingredients.
5. Pour half of the batter into each pan (or all into the 9x13) and bake for 30 minutes; tip out on to a cooling rack to cool.
6. For the frosting, melt the chocolate in a small pot over medium-low heat; stir in reserved coconut milk fat. Pour into a large bowl and refrigerate until thickened.
7. Remove the frosting from the fridge and beat with an electric mixer until fluffy. Frost your cake and keep it in a cool setting.

Baked Stuffed French Toast

Baked Stuffed French Toast
8 oz [light] cream cheese
3 T sugar
8 slices cinnamon swirl bread
4 eggs
1/2 c milk
fresh fruit and syrup (opt)

1. Whip cream cheese and sugar together; spread evenly on to one side of each slice of bread.
2. Place 4 slices (cream-side up) in a greased 8x8 baking dish; sandwich with remaining slices.
3. Whisk eggs and milk together and pour over bread; cover and refrigerate overnight.
4. Bake at 350* for 30-35 minutes, until center is firm and top is golden brown.
Serve topped with fruit and syrup.

Spanish Rice

My mom's Spanish Rice recipe. So yummy!

Spanish Rice

1 c long grain rice 

2 T olive oil

1 small onion, finely chopped

1 clove garlic, minced

1/2 - 1 tsp. salt

1- 14.5 oz can diced tomatoes

1- 8 oz can tomato sauce

1 c chicken broth

1/2 t curry powder

1. Place rice in a bowl and cover with really hot water; let sit for 15 minutes.
2. Swish, rub, and squeeze the rice and then drain.
3. Cover with cool water; swish, rub, and squeeze and then drain; repeat until water is pretty clear (about 2-3 more times).
4. Drain rice well, pat dry with paper towels, and spread evenly on a cookie sheet; let dry overnight.

5. Heat oil in a large pot over medium heat; add rice and cook, stirring frequently, until lightly browned.
6. Add onion, garlic, and salt and cook, stirring occasionally, until onion has softened.
7. Stir in tomatoes and tomato sauce until blended; stir in chicken broth and curry powder.
8. Cover and simmer until broth is mostly absorbed; stir, re-cover, and simmer over low heat until all liquid is absorbed, about 30 minutes.

Makes 4 servings.

Cafe Rio Pork

Like any good pork dish, the name of the game is low and slow.


Cafe Rio Pork
5-6 lb pork roast
20 oz Dr Pepper or Coca-Cola (do not use diet soda)
1 c brown sugar
3/4 c sugar
1 clove garlic, minced
7 oz can chipotle peppers in adobo sauce
6-8 oz jar red taco sauce
1 t dry mustard
1 t cumin
1/4 t cayenne pepper

1. Place roast in slow cooker, cover about halfway with water, and cook on low for 12 hours, or overnight; drain pork.
2. Mix remaining ingredients until the sugar is dissolved; pour over roast and cook on low for 4 hours.
3. Shred pork, add back into sauce, and cook for another 2 hours.
*You can just use the sauce, or you can use the sauce and up to all of the chiles if you would like some more heat (I throw the whole can in).

Beef Stew

Beef Stew
2 1/2 c chuck beef, cut into bite-sized (or smaller) pieces
1- 750ml bottle of red wine*
6 cloves garlic, minced and separated
3 bay leaves
3 T olive oil, separated
2 onions, chopped
1 lb carrots, peeled and chopped into 1 1/2" pieces
1/2 lb mushrooms, de-stemmed and halved
1 lb small potatoes, chopped
2 c chicken broth
1 T rosemary
2 T Worcestershire sauce

1 T salt, plus more to taste
2 t pepper, plus more to taste
1- 10 oz pkg frozen peas

1. Place beef in a large bowl with a lid; add wine, 3 garlic cloves, and bay leaves.
2. Seal and refrigerate overnight.

3. Place 2 tablespoons of olive oil in a large pot and heat to medium heat.
4. Lift half of the beef out of the marinade with a slotted spoon and place in pot to brown for about 6 minutes, stirring occasionally. Once browned, transfer to slow cooker on "keep warm" or "low". Repeat for the rest of the beef. Discard bay leaves, but save wine marinade.
5. Pour out any remaining liquid in pot; heat 1 tablespoon of olive oil to medium heat and add the onions, carrots, mushrooms, and potatoes.
6. Cook for 10 minutes, stirring occasionally; add the garlic and cook for 2 more minutes; transfer all of the vegetables to the slow cooker.
7. Add the reserved marinade to the empty pot and bring to a rolling boil over high heat. It will start to "foam"; let it foam pretty high and add a little bit of chicken broth; repeat until it no longer smells like alcohol and all broth is added.
8. Add rosemary (rub between fingers as you sprinkle in so it releases its oils), Worcestershire sauce, salt, and pepper. Pour the sauce over the meat and vegetables in the slow cooker and turn up to high heat.
9. Cook for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat.
10. Stir in peas just before serving, season to taste, and serve hot.
*If you don't like the taste of wine, or would rather not cook with it, skip the marinating and start with step 3.

Hash Brown Casserole

Hash Brown Casserole
6 slices [turkey] bacon
1/2 onion, chopped
2 cloves garlic, minced
4 c hash browns, frozen
3/4 c [light] sour cream
1 can cream of mushroom soup
1 bunch green onions, chopped
1/2 t salt
1/4 t pepper
1 1/2 c Cheddar cheese, separated

1. Cook bacon in a large skillet, crumble on to a paper-towel-lined plate and set aside. Drain fat.
2. Place onions and garlic in pan and cook for 5 minutes over medium heat, stirring frequently.
3. Stir in potatoes; cover and cook for 15 minutes, stirring occasionally. Set aside.
4. In a large bowl, combine crumbled bacon, sour cream, soup, green onions, salt, pepper, and 1/2 c cheese. Add potato mixture and toss gently.
5. Spoon mixture into greased 9x13 pan and sprinkle with remaining cheese.
6. Cover with foil that has been greased; refrigerate at least 8 hours, or overnight.

7. Preheat oven to 350*.
8. Remove casserole from refrigerator; thaw for 15 minutes before putting in oven.
9. Bake, covered, for 30 minutes; uncover and bake an extra 20-25 minutes or until bubbly around edges and cheese begins to brown.

Roasted Chicken

Let me preface this by telling you that I do not eat meat off of bones. Like ever. But my sister convinced me to try this easy recipe and I did. And I loved it (as long as hubby cuts it off the bone first).

Roasted Chicken
1 whole (6-7lb) chicken
about 4 T kosher salt
2 white onions, 1 sliced in to rings and 1 diced
1 c diced celery
1 c diced carrots
4 cloves garlic, minced
1 T black pepper
2-3 lemons, sliced into rings

1. Pull all of the guts and grossness out of the bird and rinse inside and out. Liberally apply salt to outside of bird and throw some (about a tablespoon) in the hole, too.
2. Place on a dinner plate, wrap bird and dinner plate in saran wrap, and refrigerate overnight, or at least for a few hours.
3. Preheat oven to 400*; line a roasting pan well with foil and grease.
4. In a small bowl, combine the celery, carrots, garlic, pepper, and chopped onion; stuff bird with mixture.
5. On the bottom of the pan, lay a layer of sliced onion and then a layer of lemon slices.
6. Place the bird in the pan and cook, uncovered, for 2 hours.
I'm not a huge fan of the stuffing, but I do like to serve the meat with a drizzle of the lemon juices from the bottom of the pan.

Mango Chipolte Chicken

Mango Chipotle Chicken
3 mangoes, peeled and pitted
1/2 bunch of cilantro
3 chipotle peppers in adobo, plus 1 T adobo sauce (in a can in the Mexican foods section/aisle)
2 T vinegar
5 cloves garlic
1 lime, zested and juiced
2 T olive oil
1 T salt
2 t pepper
5 boneless, skinless chicken breasts, diced
cooked rice
sour cream (opt)
shredded cheese (opt)

1. Throw all ingredients except chicken and rice in a food processor and puree until smooth.
2. Place chicken in a gallon-sized freezer bag and cover with sauce; coat chicken well.
3. Put bag in refrigerator overnight.

4. Preheat oven to 375*; place chicken and sauce in a greased 9x13 pan.
5. Bake for 45-60 minutes, until chicken is tender and cooked through.

4. Turn slow cooker on low; add chicken and sauce.
5. Cook for 6 hours (or 4 hours on high heat).

6. Serve over rice, and topped with sour cream and cheese to ease the heat kick.

Baked Raspberry French Toast

My mom got this recipe from someone at her church. So good!


Baked Raspberry French Toast
1 c brown sugar
1/2 c butter
2 T water
1- 10 oz bag frozen raspberries*
1 loaf French bread, cut into 1" slices
5 eggs
1 1/2 c milk
1 T vanilla
cinnamon & sugar to taste

1. In a medium saucepan, melt brown sugar and butter on med. high; once butter is melted, add water.
2. Turn up heat a little and stir quickly until mixture foams, then pour into 9x13 baking pan.
3. Let mixture cool about 10 minutes; layer pan with 1/2 bag of raspberries, bread (tearing pieces for corners so that all space is filled with bread), and the rest of the raspberries.
4. In blender, mix eggs, milk and vanilla; pour carefully over the bread, making sure to soak everything. Sprinkle with cinnamon sugar.
5. Cover, refrigerate overnight.
6. Bake at 350* for 45-60 minutes until golden brown.
*You can use canned peaches, minus the juice, or any other fresh or [thawed] frozen fruit. If using bananas, don't add the top bananas until just before baking, to prevent from turning brown.

Thai Chicken

Thai Chicken
4 boneless, skinless chicken breasts, diced
6 cloves garlic, minced
1 t salt
1/2 t pepper
1/2 t crushed red pepper
1/4 t ground coriander
1/4 t cumin
1/4 t cinnamon
1/4 t nutmeg
1 lime, zested and juiced
1 white onion, chopped
1/4 c butter
1- 14.5 oz can tomato sauce
1- 14.5 oz can diced tomatoes
1 pint half and half (or heavy whipping cream)
1 bunch cilantro, chopped
about 2 cups brown rice (or however much you want)

1. Place chicken, garlic, spices, and lime zest/juice in a large ziploc bag; place in fridge to marinate overnight.

2. In a large skillet over medium heat, saute onion in butter until clear.
3. Add chicken and marinade; cook, uncovered, about 10 minutes, stirring occasionally.
4. Reduce heat to medium-low and add tomato sauce and tomatoes; cook, covered, for 30 minutes.
5. Remove from heat; add half and half and cilantro just before serving over rice.

Cinnamon Pull-Apart Rolls

Cinnamon Pull-Apart Rolls

3.5 c flour
.5 c cornstarch
1 T baking powder
1.25 t salt
2 T sugar
2 c (1 pt) heavy cream or whipping cream
1.5 c sugar
Coating:
butter, melted
cinnamon/sugar mixture for rolling

1. Lightly grease a 9" x 13" pan, line with parchment, and grease the parchment. Parchment isn't absolutely necessary, but it makes it easier.
2. Whisk together the flour, baking powder, salt, and sugar. Add cream, then toss and stir the mixture till the dough comes together. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.
3. Place the cinnamon sugar in a small, shallow bowl or pan; or in a ziploc bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in butter, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan in a single layer; they'll be touching one another, which is just fine.
4a. Cover the pan with plastic, and place in the freezer overnight, or for up to a week. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350*. The buns don't need to thaw. Bake for 65-70 minutes; tent them with aluminum foil after 45 minutes.
OR
4b. If you're baking the buns immediately (not frozen), bake them for 45 to 50 minutes at 350*, till the buns in the center are cooked through (use toothpick test).
5. Remove from the oven, and serve immediately. Dust with confectioners' sugar, if desired, right before serving.

Resurrection Cookies

These are a great tradition for Easter!

Resurrection Cookies
1c whole pecans
1t vinegar
3 egg whites
a pinch of salt
1c white sugar
ziploc bag
wooden spoon
heavy-duty tape
Bible

1. Preheat oven to 300*.
2. Place pecans in zipper baggies and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.
3. Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.
4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
6. So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.
7. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and John 3:1-3.
8. Fold in broken nuts. Drop the batter in teaspoon-sized lumps onto a cookie sheet, with wax paper on it. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.
9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.
10. Go to bed! Explain that they may feel sad to leave the cookies in there overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20, 22.
11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9.

This is a borrowed picture.

See's Fudge

See's Fudge
1 cup butter
2.5 cups semi-sweet chocolate chips
1- 16 oz. pkg. large marshmallows
1.5 cups chopped nuts (opt)
2 tsp. vanilla
1 sm. can evaporated milk
4.5 cups sugar

1. Mix everything from the butter to the vanilla in a large bowl, and grease a 9x13 pan; put both aside.
2. Combine milk and sugar in a medium saucepan. Boil for 10 minutes, stirring constantly.
3. Pour milk/sugar combination over the ingredients in the bowl. Hand-mix everything together for 6 minutes.
4. Pour batter into 9x13 pan and cover with foil. Refrigerate overnight.