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Cornflake Chicken

Cornflake Chicken

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 1 hour

Ingredients

  • Chicken pieces (you can use a whole chicken cut up, or just breasts or thighs. I like it on the bone, but boneless works too)
  • cornflake crumbs
  • 1 bottle Italian dressing (or make your own. see note)
  • 3 garlic cloves, minced

Instructions

1

Place the chicken into a bowl with the dressing and marinate the chicken pieces in the fridge for a few 30 minutes to overnight.

2

Preheat oven to 375.

3

Dredge chicken in cornflake crumbs and place on a baking sheet fitted with a rack.

4

Bake for 45 minutes to an hour until all the chicken pieces are cooked through.

SIDES/ Uncategorized/ Vegetarian

Macaroni Salad

Macaroni Salad

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Serves: 8-10

Pretty classic macaroni salad except for the fact that the mayo is mixed with olive oil so it isn't so gloopy.

Ingredients

  • 1 pound macaroni, cooked to package directions
  • 3 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 cup parsley, finely chopped
  • For the dressing
  • 3 ounces olive oil
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper (or more)
  • 1/2 teaspoon paprika (you can use smoked paprika for a smokey flavor)
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sugar

Instructions

1

Add all of the chopped vegetables to the cooked macaroni.

2

In a small bowl whisk together all of the dressing ingredients. Pour over macaroni and vegetables and toss to combine.

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American Pie

American Pie

American Pie (Berry Galette)

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By Mrs. Kossenfloffer Serves: 16
Prep Time: 2 1/2 hours Cooking Time: 30 minutes

Ingredients

  • for the Dough
  • 2 ⅔ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 large eggs
  • ⅔ cup heavy cream (a touch less)
  • 2 sticks unsalted butter (1 cup), cut into pieces
  • 1 tablespoon lemon juice
  • For the Filling
  • 5 cups strawberries, sliced
  • 1 cup blueberries
  • ½-1 cup of sugar (depending on how sweet your berries are)
  • pinch of salt
  • 1 lemon, juice and zest
  • 6 tablespoons cornstarch
  • Topping
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 egg, beaten with a little water or milk (for egg wash)
  • 1 teaspoon sugar (for sprinkling)

Instructions

1

In a food processor fitted with the steel blade, mix together the flour, sugar and salt. In a measuring cup, lightly beat the two eggs and add enough heavy cream so you have 2/3 cup. Whisk the cream and egg together.

2

Add the butter to the flour mixture in the food processor. Pulse about 6 times. Don’t overdo it. You are looking for chick pea sized butter pieces. Add the cream mixture in and pulse until it just comes together.

3

Turn the dough out on a floured board and form a large disc. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.

4

Preheat the oven to 400 degrees

5

Roll out the dough so it is rough 10 x 14-inch rectangle. Place on a rimmed baking sheet lined with parchment and refrigerate while you are making the filling.

6

To make the filling, mix the berries with the sugar, lemon juice and zest and the cornstarch.

7

You want to leave a 2 inch border around the dough when you are placing the fruit. Place the blueberries in the top left corner forming a square and then fill the rest of the area with the strawberries — so it looks like a flag. Gently start folding the edges over the fruit. Galettes should be rustic so don’t worry if it looks ragged. Brush the pastry with an egg wash made of one egg and a touch of milk or water. Sprinkle the pastry with a touch of sugar.

8

Bake for 35-45 minutes until the fruit is bubbling. It must be bubbling for the cornstarch to work as a thickener. The crust should be golden. Transfer carefully to a wire rack and let cool.

9

In a mixer fitted with the whisk attachment, whisk the cream, sugar and vanilla until it forms stiff peaks. Fill a piping bag fitted with a star tip with the whipped cream and pipe “white stripes” onto the strawberries and “stars” onto the blueberries. Make Betsy Ross proud.

Notes

Inspired by Melissa Clark. Lurve her.

BAKED/ Baked Goods/ Breakfast/ SIDES/ Vegetarian

Roasted Garlic and Chive Biscuits

Roasted Garlic and Chive Biscuits

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Serves: 12 biscuits
Prep Time: 2 hours Cooking Time: 30 minutes

Ingredients

  • 2 heads garlic, cut in half horizontally
  • 4 tablespoons chives, minced
  • 5 cups all-purpose flour
  • 2 ½ tablespoons baking powder
  • 1 tablespoon sugar
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon baking soda
  • 4 sticks (2 cups) unsalted butter, frozen and coarsely grated
  • 1 ½ cups whole milk
  • ½ cup sour cream
  • 1 egg, beaten
  • flaky sea salt to taste

Instructions

1

Preheat oven to 400°F. Wrap the garlic in foil and roast in the oven until cloves are soft, about 1 hour. Remove from the oven. Once the garlic is cool enough to handle, squeeze the garlic from the skins into a bowl and mash it up into a paste. Add the chives and set aside.

2

Line 2 sheet pans with parchment paper.

3

In a medium bowl, whisk the sour cream and milk together.

4

In a large mixing bowl, whisk the flour, baking powder, sugar, salt and baking soda. Add the grated butter and toss using your hands to coat butter well. Add the milk mixture and the garlic and chives and knead the dough with your hands until it comes together. It will be clumpy.

5

Transfer to a floured surface and knead into a dough. Form into a rectangle and dust with flour. Roll out into a 9-by-12-inch rectangle and fold into thirds like a letter. Rotate the dough 90 degrees, dust with more flour and repeat this process two more times. (This is called laminating will create those flaky layers.)

6

Roll dough into a 9-by-12-inch rectangle and trim the outer ¼ inch. (This will help the dough rise.) Cut into equal squares and transfer to one of the prepared sheet pans. Cover in plastic and refrigerate 30 minutes.

7

Remove the biscuits from the refrigerator and move half of them to the other sheet pan, leaving two inches between each biscuit.

8

Beat one egg and add a touch of water or milk. Brush the biscuits with the egg wash and sprinkle with flaky sea salt.

9

Place the two sheet pans of biscuits in the oven and rotate the trays halfway through. Bake until golden brown, about 25-30 minutes. Serve warm.

SIDES/ Vegetarian

Warm Roasted Potato and Asparagus Salad

Warm Roasted Potato and Asparagus Salad

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By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 20 minutes Cooking Time: 1 hour

Ingredients

  • 1 ½ pounds baby potatoes, cut into bite sized pieces
  • 1 tablespoon fresh rosemary, minced (optional)
  • ½ bunch asparagus, blanched and sliced into ¼ inch pieces
  • olive oil
  • kosher salt
  • For the Dressing
  • 2 tablespoons grainy mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • ½ cup olive oil
  • 1 clove garlic minced

Instructions

1

Preheat the oven to 400 degrees.

2

Line a rimmed baking sheet with parchment paper. Toss the potatoes with enough olive oil to coat and sprinkle with the rosemary and a pinch of kosher salt. Roast about an hour.

3

In a small bowl, combine the lemon juice, mustard, salt, pepper, sugar and garlic. Slowly whisk in the olive oil until the dressing is totally emulsified. Set aside.

4

Bring a large pot of salted water to a boil. Cook the asparagus in the water until they turn bright green — just 1 or 2 minutes. Remove the asparagus and transfer to an ice bath to stop the cooking. Once they are cool, slice to about ¼ inch pieces.

5

When the potatoes are done, transfer them to a large mixing bowl. Pour about half the dressing over the potatoes. Add the sliced asparagus and toss to combine. Serve warm or at room temperature with the extra dressing on the side because some people like extra dressing and they shouldn’t be denied.

ENTREES/ Italian/ Uncategorized

Chick-schetta

A simple summer dish. This is so easy, there really isn’t even a recipe, but here goes….

Chick-schetta

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I am purposefully not giving amounts— this should be a low stress dish to make.

Ingredients

  • boneless chicken breasts (either sliced thin or pounded out)
  • herbs de provence
  • fresh tomatoes, chopped (see note)
  • garlic, minced
  • fresh basil, chopped
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • red pepper flakes (optional)
  • 1 bunch blue kale, thick ribs removed, chopped and sauteed in olive oil until soft
  • 1 package gnocchi (fresh from the refrigerator section of you super market) sauteed according to package.

Instructions

1

Chop the tomatoes and place in a mixing bowl. Add the chopped basil, minced garlic, salt, pepper and olive oil and stir to combine. Set aside.

2

Coat the chicken with olive oil and season liberally with salt, pepper and herbs de provence.

3

Grill on both sides until cooked through. (You can also just saute them or use a grill pan on the stove)

4

Place the sauteed kale on a platter. Arrange the chicken on top of the kale and then top with the tomato mixture. Drizzle a touch of balsamic reduction on top. Serve with the gnocchi.

5

Dinner is served!

Notes

I didn't give amounts because you can add as much garlic, basil etc, as you like. I would estimate that you will need at least one tomato per serving. I made 3 boneless chicken breasts, sliced into 6 pieces and I had about 2 cups of chopped tomatoes.

ENTREES/ Uncategorized

Peachy Pork Tenderloin

Peachy Pork Tenderloin

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By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 30 minutes Cooking Time: 15 minutes

Ingredients

  • 2 pork tenderloins
  • 3/4 cup peach jam
  • 1/4 cup soy sauce
  • 1 garlic clove, grated
  • 1 tablespoon rice wine vinegar
  • 3-4 peaches, halved and pits removed
  • Pinch of cayenne pepper
  • 3-4 scallions, sliced diagonally
  • kosher salt

Instructions

1

In a small bowl combine the peach jam, soy sauce, garlic, vinegar and cayenne pepper. Take about a ¼ cup of the marinade and put it in a separate bowl. Place the rest of the marinade in a large enough dish to hold the two pork tenderloins.

2

Brush the ¼ cup of marinade on the pork and sprinkle with kosher salt. Brush some marinade on the peaches too. Place the pork on a grill and cook on all sides. Cook until a meat thermometer registers 140. Also place the peaches on the grill cut side down. After the peaches get a char on them, flip and cook for a few more minutes.

3

Remove the pork and peaches from the grill.

4

Place the pork into the marinade and cover with foil and let sit for 10 minutes. It will continue to cook a bit and soak up the flavor.

5

Slice the pork and spoon the rest of the marinade over the pork. Arrange the cooked peaches on the platter and sprinkle the scallions on top.

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Stuffed Artichokes

Stuffed Artichokes

It would be a shame to let spring pass by without making artichokes.

Stuffed Artichokes

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By Mrs. Kossenfloffer Serves: 8
Prep Time: 1 hour Cooking Time: 35 minutes

All of the amounts in this recipe are more suggestions than absolute. You may like it cheesier, or more bready. You can also add some chopped olives or sundried tomatoes. I made these for teenagers, so I kept it pretty conservative. You can also use fresh bread crumbs which is really good but a whole lot more work. Go forth and make artichokes and get creative.

Ingredients

  • 4 artichokes, halved, trimmed and chokes removed
  • 1 cup panko bread crumbs
  • 1/2 cup Parmesan cheese, grated
  • 4 garlic cloves, mashed
  • 2 teaspoons capers, minced
  • 1/4 cup olive oil (maybe more)
  • 4-5 anchovies, mashed to a paste
  • 3-4 tablespoons fresh parsley, minced (plus more for serving)
  • fresh lemon juice to taste
  • salt and pepper to taste

Instructions

1

Preheat oven to 350

2

Bring a ginormous pot full of salted water to a boil. Add the artichokes, and squeeze half a lemon into the pot too. Cook for about 15-20 minutes until tender. Remove and dry with paper towels.

3

While the artichoke are cooking, over medium heat, add enough olive oil to cover the bottom of a large saute pan. Add the mashed anchovies and mix until they dissolve into the oil.

4

Working in batches, place the artichokes cut side down into the oil and cook for 3 minutes until they get a little color on them. Remove and place onto a rimmed baking sheet. Repeat with remaining artichokes.

5

Add half of the garlic to the pan and cook for 1 minute. Remove from heat and reserve.

6

In a medium bowl, combine the panko, cheese, half the garlic, the capers, parsley enough oil to moisten a bit and lemon juice to taste. Taste to see how much salt to add. Add salt and pepper to taste.

7

Stuff the center of each artichoke with the filling. Spoon the warm anchovy and garlic oil over the artichokes. Bake for 15 minutes until the tops are golden. Serve with lemon wedges and fresh parsley.

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New Orleans Shrimp

New Orleans Shrimp

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 45 minutes

Truthfully, I am not sure if this is a classic shrimp creole or an etoufee. Whatever it is, it's pretty delish!

Ingredients

  • 5 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 ½ pounds large shrimp, shelled and deveined
  • 3 cloves garlic, minced
  • 1 medium-size onion, chopped
  • 1 green and 1 red bell pepper, diced
  • 3 ribs celery, diced
  • 3 tablespoons all-purpose flour
  • 1 15 ounce can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon cayenne (1/4 teaspoon will make it pretty hot)
  • 2 cups vegetable stock
  • 1 teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • 3 scallions, thinly sliced

Instructions

1

Season the shrimp with a little salt and pepper.

2

In a large saute pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil, add the shrimp and cook until pink. Remove the shrimp to a bowl and set aside.

3

In the same saute pan, add 3 tablespoons of butter and the flour and cook over medium heat to make a roux. Cook until it is a medium brown color. Set aside.

4

In a large saute pan (or even a Dutch oven) saute the onion, celery and peppers in butter and olive oil until the onions are translucent and the vegetables are soft.

5

Add the garlic and cook for one or two minutes

6

Add tomatoes and thyme and oregano and cayenne some stock

7

Stir in the reserved roux

8

Season with salt and pepper to taste

9

Simmer over low heat until it has thickened a bit and all the flavors are combined. At least 10 minutes.

10

Add the shrimp back in and stir until they are warmed up.

11

Garnish with the scallions.

Notes

Serve with rice.

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Broccoli Cheddar Soup

Broccoli Cheddar Soup

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Serves: 4-6
Prep Time: 30 minutes Cooking Time: 1 hour

This is a pretty decedent soup. That's all I have to say about that.

Ingredients

  • 2 yellow onions, chopped
  • 2 cloves of garlic, minced
  • 6 tablespoons unsalted butter
  • 1/4 cup of flour (or a little less)
  • 2 bay leaves
  • 2 cups half and half
  • 3 cups chicken stock (low sodium)
  • 1 bunch of broccoli, cut into florets
  • 2 carrots, chopped
  • 1 parsnip, chopped (optional)
  • Kosher salt and Freshly ground black pepper

Instructions

1

In a large Dutch oven or soup pot, sauté the onions in the butter. When the onions are soft (5-7 minutes), add the garlic. Once the garlic is fragrant, add the flour and whisk to combine. Cook until the flour starts to turn golden.

2

Slowly add the half and half, stirring as you go. Add the two bayleaves.

3

Add the chicken stock and bring to a simmer. Cook for about 20 minutes until the soup has thickened a bit

4

Add the broccoli and carrots and cook for another 20-30 minutes until the vegetables are soft.

5

Using an immersion blender, puree the soup.

6

Taste for seasonings and add salt and pepper.

7

Serve hot.

Notes

After making this, I think you could cut down on the flour. Keep some extra chicken stock on hand if you want to thin it out a bit.