Grilled Turkey Burgers
1 Lb Trader Joe’s Ground Turkey Breast
3 teaspoons Worcestershire Sauce
2 teaspoons Dijon Mustard
1 teaspoon Onion Powder
1 tsp Garlic Powder
Salt & Pepper
1 large yellow onion, caramelized
Havarti Cheese
Sesame Seed Brioch Buns – Aldi
Loaded Potato Vege Soup
6 slices Neuskes bacon, cooked and cut into 1/2 inch pieces
3 carrots, diced
3 stalks celery, diced
1 medium onion, diced
6 medium russet potatoes, peeled and diced
1 teaspoon Cajun spice mix, plus more if needed
1/2 teaspoon Cayenne pepper
1 teaspoon granulated garlic
Salt and freshly ground black pepper
8 cups low-sodium chicken broth
1 cup 2% milk
3 tablespoons all-purpose flour
1/2 cup half & half cream
Chopped chives or green onion
Grated Sharp Cheddar Cheese
- Cook bacon in the oven at 450 until crisp
- Over medium heat and add the carrots, celery and onions. Stir and cook for 10 minutes or so, then add the diced potatoes. Cook for 15 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
- Blend with an immersion blender until partially smooth but still has chunks of veggies present. Stir in the 1/2 & 1/2. Thin out with additional chicken stock if soup gets too thick.
- Serve in bowls garnished with the grated cheese, crisp bacon pieces & green onion or chives. The soup can also be frozen.
Broccoli Spinach Sausage Strata
Broccoli Spinach Sausage Strata
Base Foundation Ingredients
- 6 to 10 x-large eggs whisked
- 1 cup grated cheese
- 6 slices day-old bread, cut into 3/4-inch cubes
- 2 cups milk – 1-2%
- Salt & Pepper
Optional Additions
- 1 cup chopped broccoli
- 1 cup sliced sautéed Cremini mushrooms
- 1/2 cup sliced green onions, white and green parts
- 1 cup cubed ham -OR-
- 1 cup cooked breakfast sausage
- 6 slices cooked bacon, chopped
Bake in a 350°F oven for 50 minutes to an hour, until the top is browned and the center springs back when touched.
Lockdown
Italian Wedding Soup
Soups On!
Simple Cafe – Lake Geneva WI
Mac & Cheese with Chicken & Kale
Martha Stewart’s Macaroni and Cheese (adapted)
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
4 tablespoons (1/2 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound De Cecco Cavatappi
Grilled Chicken
Sauteed Kale
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Serves 12
Ina’s Chicken Pot Pie
Ina’s Chicken Pot Pie (adapted)
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
4 tablespoons unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup half & half
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
2 containers cremini mushrooms, sauteed or roasted
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Graze Restaurant – Madison WI – Eggs Benedict
Red Meat & Gin 