Wednesday, May 17, 2017

Funeral Potatoe's Dunkin Style

I was having brunch for Thanksgiving and remembered a potato dish my Brothers Wife made us which I found out was called Funeral Potatoes.  The recipe was pretty basic, and my husband had to add his touches to make it even more amazing.

2 packages frozen hash brown potatoes (Southern Style)
1 16 oz container sour cream (we used low fat)
1 can cream of chicken soup
1/2 cup butter melted
1 tsp salt
1 tbl seasoning salt (Greek seasoning)
2 tbl chicken bouillon (the kind in a jar)
2 tablespoons onion powder
2 cups shredded cheese (we used cheddar jack)
1 cup Parmesan
2 cups corn flakes mixed with more melted butter.

Put the potatoes in a colander and let them dry/drain overnight in the fridge

Combine sour cream, soup and butter in a bowl mix well.  Add both cheeses and seasonings, then finally the potatoes, mix well.  Place into a 9X13 pan, heavily greased.

Crush your corn flakes and mix with more melted butter and add garlic salt, mix well

Start oven at 400

Cook at 400 for 20 minutes, then get your cereal mixture and carefully spoon on top

Reduce heat to 350 and cook an additional 45 to 60 minutes longer until the top is crispy and browned

Wednesday, May 3, 2017

Blueberry Banana Bread

I had two really ripe bananas and a bunch of blueberries to get rid of and I thought why not make some bread!  I found a few recipes, added some things and subtracted some ingredients and came up with what I think is a really nice solid recipe.


2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 ripe bananas, mashed
1 cup fresh blueberries (I doubled the blueberries)
zest of 1 lemon
sugar in the raw (for sprinkling on top before baking)


Preheat oven to 350 degrees F

Mix flour, baking soda, and salt together in a bowl.

Beat butter and sugar with an electric mixer in a large bowl until well combined.

Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract and lemon zest.

Beat mashed bananas thoroughly into the mixture.

Add flour mixture in small increments while beating until just combined into a thick batter.

Fold blueberries into the batter; pour into prepared loaf pan.

Sprinkle with Sugar In The Raw

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes.   It took mine a full hour to cook.

Cool in the pan for 10 minutes before removing to cool completely on a wire

*this was enough batter for 1 regular loaf pan*
**next time I will add toasted pecans**

Wednesday, April 19, 2017

Lemon Ginger Chicken Soup with Orzo

Yet another Sunday Chicken Dinner and I had lots of chicken leftover.  I decided I was going to try something a little different this time when I made Soup.  I added Ginger and Lemon Juice and it was amazing.  I will never make it the old way again.  The Ginger and Lemon added a bit of acidity and freshness.  Instead of regular pasta I used Orzo.


1 tablespoon olive oil
5 carrots, sliced
4 stalks celery, sliced
1 medium onion, chopped
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
2 (32 ounce) carton chicken broth (I had homemade so I used that)
3 cups shredded cooked chicken
1 cups of spinach
1 cup of sliced mushrooms (I like the Baby Bellas)
1 cup Orzo
Juice of 1 lemon
Salt and pepper, to taste


Heat olive oil in a large saucepan over medium-high heat, add onions and garlic and saute for minute or two until softened.

Add broth, ginger and half of the lemon juice and let come to a simmer for 10 minutes or so.

Add your carrots, celery, mushrooms and chicken and simmer for 30 minutes or so.

PRO TIP:  I place a small sieve or colander into the broth and cook my Orzo in it, then remove it and set aside.  If you leave the pasta in, it will suck up a bunch of broth and make it more like a stew.

Add your spinach and the remainder of the lemon juice and simmer for another 5 minutes.  Salt and Pepper to taste,

To serve, place some Orzo into the bowl, then ladle soup on top.  Store the Orzo separately from the soup.

Wednesday, April 5, 2017

Leek, Potato, Ham, Bacon and Cheddar Soup

I know it's a mouthful but I wanted to make some soup to use up my leftover ham from last weekends Quiche.  I had a little bacon leftover as well.  It was a super rainy and chilly day and this delicious soup paired with some fresh biscuits made for an amazing dinner.  The bonus was it helped me use up a Quart of the gallons of homemade chicken broth in my freezer.


Quart homemade Chicken stock if possible
3 large russet potato's peeled and cut into cubes
1 can lowfat evaporated milk
1 leek, rinsed and sliced thinly
2 tbl olive oil or butter
2 slices cooked bacon chopped
cubed ham I used about 2 cups
Sharp Cheddar Cheese (garnish)
Green onions (garnish)
Lots of pepper
1 tbl chives
1/2 tsp thyme
2 tbl dried mushroom powder (only because I have some and made it myself)
2 tbl chopped dried onion


Saute the sliced leek in olive oil for about 5 minutes, then add the chicken stock and the potatoes.

Let cook for 10 minutes and add in your chives, pepper, salt, thyme and dried onion, let simmer for another 15 minutes.

Continue to cook until the potatoes are done and a knife slides in and out easily.

Use an immersion blender to partially blend the soup if you wish our leave the potato chunks whole

Add your ham and bacon and the evaporated milk (more shredded cheese if you wish) and let come to a simmer for 10 minutes or so

Ladle into bowls and top with shredded cheese and green onions

Wednesday, March 22, 2017

Pizza Dunkin Style!

We are sick of being disappointed with our local pizzeria's so we decided to make our own pizza.  I searched a bit and found a great recipe by Bobby Flay.  It is a yeast dough which I love both the taste and smell of.  My husband used to work in a Pizzeria in High School so he has a pretty good idea how to make it amazing, and it was!  This was so amazingly good, we were pleasantly surprised!

This recipe makes 2 pizzas, we saved the other half of the dough and made breadsticks later in the week.  You can also freeze the dough for use later and  and/or it will keep in the fridge for several days.


For the dough:

3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Dough Enhancer (optional but I get mine from King Arthur Flour)


Pomi Piza sauce or sauce or your choice
Mozarella Cheese and White Cheddar Cheese grated
Spicy Italian Sausage
Applegate Naturals Uncured Pepperoni


Combine the bread flour, sugar, yeast, dough enhancer and kosher salt in the bowl of a stand mixer and combine. (use a paddle attachment till it gets well combined then switch to a dough hook)

While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.

Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.  **At this point you can either refrigerate or freeze the dough for use at a later time**

Roll and stretch your dough out to the size and thickness you like.

Spoon on your pizza sauce, the key is getting it all the way to the edge, cheese comes next, then any toppings you wish.

We cooked in a 500 degree oven on a pizza stone for about 10 to 12 minues (ours took 10).  When pre-heating the oven, put your pizza stone in so it will be blazing hot when you transfer the pizza onto the stone.

BKM, if you let your dough rest on the peel, (recommended), use corn meal.


Wednesday, March 8, 2017

Pumpkin Pie Dump Cake

I am new to this "dump cake" concept.  I have heard about them but I have never made one myself.  I realized I had all the ingredients to make this cake, so I decided to give it a whirl.  As my Husband always says "it is better than it has a right to be" and is sure was.


1 can (15 0z.) pumpkin puree (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
3 large eggs
1 cup sugar
1 cup of chopped Pecans
1 tsp. ground cinnamon (I used Pumpkin Pie Spice)
1 box spice cake mix (I read another recipe and only used 1/2 a box)
1 cup (2 sticks) butter, melted


Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray.

In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon (I used pumpkin pie spice) until well­ combined. It will be very liquid­y. Pour this pumpkin mixture into the baking

Sprinkle dry cake mix on top of pumpkin mixture. (I used half a box)

Sprinkle chopped pecans all over

Drizzle melted butter over the top.

Bake for about 55­-60 minutes. It might still be just a bit jiggly in the middle when done.

It will continue to set up as it cools. Let it cool for at least 30 minutes before slicing and

Wednesday, February 22, 2017

Beef Stew

As Fall is here, with cooler temperatures, I am inspired to make soup, often.  I realized that I had not made Beef Stew for many years, so I decided it was time.  I checked around the interwebs and found a few recipes, then did my own version.   It was very tasty and comforting.  I served it over rice.


2 pounds cubed beef stew meat
3 tablespoons vegetable oil
2 32 oz Beef Broth (I recommend Pacific Brand)
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
2 tbl Worcestershire
2 tbl A1 steak sauce
2 tbl beef base
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water


In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon/beef base in 1 cup of water and pour into pot. Stir in rosemary, parsley, and pepper. Add beef broth, A1 and Worcestershire.  Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Serve alone or with rice.

Wednesday, February 8, 2017

Jalapeno Popper Mini Biscuits

My husband saw this recipe on Facebook and decided it was right up our alley, we love spicy food and this sounded interesting.  It is very labor intensive, but so worth it for the end result, they were delicious.


5 jalapeno peppers (try to find the largest ones you can)
1/2 teaspoon vegetable oil
1 large egg
4 ounces cream cheese, at room temperature
1 cup shredded mozzarella (about 5 ounces)
Kosher salt
One 16.3-ounce tube store-bought biscuit dough


Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with foil.

Cut the stem end off the jalapenos, cut each in half lengthwise and remove and discard the seeds (wear food-grade gloves if your skin is sensitive).

Arrange the jalapenos skin-side up on the prepared baking sheet, and brush with the oil. Broil until the peppers are blackened and puffy, 3 to 4 minutes. When cool enough to handle, rub off the skins (running under cold water helps).

Cut 2 of the halves into large dice so you have 32 pieces (1 for the top of each biscuit); set aside.

Finely chop the rest of the peppers, and transfer to a medium bowl.

Switch the oven from broil to bake, and preheat to 400 degrees F. Remove the foil from the baking sheet, and line it with parchment.

Beat the egg well in a small bowl.

Add the cream cheese, mozzarella and half the egg to the bowl with the chopped peppers, add 1/4 teaspoon salt and mix to combine.

Separate the biscuit rounds, and cut each into quarters. Make a deep indentation in the center of each quarter, and fill with a heaping teaspoon of the pepper-cheese mixture (it will mound above the biscuit a fair amount).

Brush any exposed biscuit with the remaining beaten egg. Bake until the biscuits are puffed and golden around the top, 10 to 12 minutes. Garnish each with a piece of reserved Jalepeno.

Wednesday, January 25, 2017

Souffle Pancakes

We were watching an episode of Diners, Drive In's and Dives and Chef made these pancakes. Since we are breakfast freaks we knew we had to give them a try.  The recipe on the The Food Network was for a huge amount of batter and no specific measurements were given,  so we used The Googler and found this recipe.  We doubled it and it was enough for 4 in a 12 inch pan.

It was delicious, and will be on our regular breakfast rotation for the foreseeable future!


4 eggs yolks
1 cup half & half
2/3 cup flour
3 tablespoons unsalted butter, melted
2 tablespoon sugar
1/2 teaspoon salt
1 teaspoon vanilla
6 egg whites
pinch of cream of tartar
Chopped fresh fruit


Preheat the broiler in your oven. Alternately, preheat your oven to 400°F

Beat the egg yolks and half and half in a large bowl until well mixed. Slowly whisk in the flour, stirring just until combined, then whisk in the butter, sugar, salt, and vanilla. Set aside.

In a separate bowl, beat the egg whites with an electric beater until they form soft peaks. Gently fold the whites into the batter, folding just until the whites disappear. You don’t want to flatten your egg whites, lest you compromise the fluffiness of your lovely souffle.

Lightly grease a 12-inch nonstick ovenproof pan and set it over medium-high heat for one minute.

Pour the batter into the hot pan and reduce heat to medium. Cook the pancake for 5 minutes, until the batter begins to firm up a bit. Drop chunks of chopped fruit onto the surface of the pancake.

Place the pan 5 inches below the hot broiler, or if you don’t have a broiler, slide the pan into the preheated oven. Bake for 2-3 minutes, or until the pancake is puffed up and center is set but still soft.

Watch carefully to make sure the top doesn't burn! These things tend to head south pretty quickly, so don’t walk away from your oven while the souffle pancake is baking.

Slide the pancake onto a plate using a spatula. Dust with powdered sugar and more fruit, if you like. Eat immediately.

Wednesday, January 11, 2017

Sunny Anderson's Mama's Scalloped Potatoes

I am a pretty avid watcher of The Kitchen and the other day I was watching an episode where Sunny Anderson prepared her Mama's potatoes.  The recipe looked unique and tasty so I decided to add it to my Christmas Day meal.

The addition of Sage and Garlic was a fantastic taste bomb and I will be keeping this in my rotation.


1 tablespoon butter
2 cups heavy cream
15 fresh sage leaves
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and thinly sliced on a Mandolin or use a sharp knife
1/8 teaspoon cayenne pepper
1/2 cup grated manchego cheese (I used Parmesan Romano)


Preheat the oven to 400 degrees F. Coat the bottom and sides of an 8-by-8-inch baking dish with the butter; set aside.

In a saucepot on medium heat, add the heavy cream, sage, garlic and a pinch of salt. Bring to a low simmer and cook until the cream becomes fragrant with the scent of sage, about 10 minutes.

Layer the potatoes in the prepared dish. Add each slice by overlapping the previous slice by a bit and continue this pattern in a row or create a spiral. Once the first layer is done, sprinkle with a pinch of salt and cayenne pepper. Repeat the next layers by doing the same.

Once the layers are complete, strain out the sage leaves and garlic from the heavy cream and pour the cream over the dish. Allow the cream to settle into the dish, picking it up a little bit off the counter, then dropping it to tap the air out.

Then, sprinkle with the cheese. Cover the dish with aluminum foil.

Lower the oven temperature to 350 degrees F. Bake the potatoes for 45 minutes; remove the cover and bake until the cheese is golden, about 15 more minutes.

Wednesday, December 28, 2016

Butter poached Lobster Tails via a Sous Vide

We are Chef's in this house and I bought my husband a Sous Vide for Christmas.  We had been talking about it for awhile now.  The first thing we decided to make was Lobster.  The manufacturer Anova makes a precision cooker for the home cook.  It is pretty neat.  We found a recipe on the Manufacturers website and ran with it.

The nice thing about this unit is you can use any pan or vessel you happen to have on hand.  No special tools involved.  We used my soup pot.


6 small Lobster Tails
4 tablespoons of butter
pinch of salt

The recipe advised putting the tails in boiling water for 45 seconds and then plunging into ice water to help remove the shell.  I have never tried to remove the shell from a fresh lobster before so I don't know if this step helped or not.  But we did it.

Get your Sous Vide preheating to 138 degree F.

Remove the shells leaving as much meat as possible.

We have a Food Saver so my husband made a bag, inserted the tails, butter and a bit of salt.  He sucked the air out of the bag. (we made sure the lobsters were flat and not right next to each other in the pouch)

Place the sealed sack into the water and set timer for 15 minutes.  Remove the pouch after 15 minutes and serve.  We poured into a bowl with the melted salty butter from bag and ate them immediately

Place the sealed sack into the water and set timer for 15 minutes.  Remove the pouch after 15 minutes and serve.  We poured into a bowl with the melted salty butter from bag and ate them immediately.

Funeral Potatoe's Dunkin Style

I was having brunch for Thanksgiving and remembered a potato dish my Brothers Wife made us which I found out was called Funeral Potatoe...