Sunday, January 14, 2018

January 2018 Recipes

Stuffy’s Chili from Brenda Dills

2 pounds ground venison or beef
1 cup chopped onion
2 cloves garlic, minced
1 cup bell pepper, chopped
2 stalks celery, chopped
1-14 ounce can diced tomatoes
1-8 ounce can tomato sauce
2-16 ounce cans of chili beans
Chili powder, salt, and pepper to taste

Over medium heat, brown the ground meat (I season the meat). If you used ground beef, drain well. Venison should be fine.
Sauté vegetables in butter in a separate pan.
Combine meat and vegetables, tomatoes, tomato sauce, and beans in crock pot. Add seasonings and cover and cook on low for 5-7 hours. Serve with toppings.

Corny Cornbread from Brenda Dills

2 eggs
1 cup cream-style corn
2 cups cornmeal mix (Tender Bake)
3/4 cup vegetable oil, split into ½ cup and ¼ cup
1 cup sour cream

Preheat oven to 375 degrees. Grease cast iron skill with ¼ cup of oil and preheat in oven or on top of stove. Mix all ingredients in a large bowl and stir until combined. Pour the batter into the preheated pan. Bake for about 30 minutes until golden brown.

Strawberry Oat Bars from Dixie Kelly

¾ cup butter
1 cup brown sugar, packed
1 ¾ cups four
½ teaspoon baking soda
1 ½ cups oats
8-ounce jar strawberry jam

Cream the butter and sugar. Sift flour and baking soda then combine with sugar mixture. Add oats and mix by hand until combined. Spread ¾ mixture into 9 x 13 pan, and pack down. Spread with jam and sprinkle with remaining dough and press gently. Bake at 400 degrees for 20 minutes. Makes 24 one-inch squares.

Bok Choy Salad from Dixie Kelly

·        Step 1
2-3 bunches bok choy (Napa) greens – preferably small, tender bunches
2-3 green onions
Rinse and dry the bok choy and green onions. Slice onions and cut/slice the greens and ribs of greens into 1/8-1/4 inch slices. Put in large salad bowl.
·        Step 2
Noodles only from Ramen noodle package
½ cup slivered almonds
2 tablespoons sesame seeds
1 tablespoon butter
Place broken noodles, almonds, and sesame seeds in a pan with butter. Heat until toasted, stirring constantly. They can burn easily. Remove and cool.
·        Step 3
Seasoning packet from Ramen noodle package
¼ cup sugar
¼ cup vegetable oil (peanut or canola, not olive oil)
¼ cup rice vinegar
1 teaspoon sesame oil
Mix the seasoning packet from noodles with oils and vinegar as the dressing.
Just before serving mix all ingredients together.

Chicken and Dumplings from Julie Courtney

Dumplings
1 ¾ cup flour, extra for dusting
½ teaspoon baking powder
1/3 cup shortening
½ teaspoon salt
¾ cup milk

Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in. Add milk a little at a time and mix until combined. You might not need all the milk. Knead on a floured surface until dough is smooth. Generously flour a surface and roll the dough out to 1/8-inch thick. Cut dough into small strips. Flour generously to avoid sticking. Cook in broth as directed below. 

Broth
Rotisserie chicken
3 carrots, chopped
3 stalks of celery, chopped
½ small bag of frozen peas
Salt and pepper to taste
Herbs- rosemary, thyme, and/or sage

Shred chicken and set aside. Use the skin and bones to make the broth, adding the herbs and salt and pepper. Add chicken broth if needed. While simmering, prepare the dumplings. Remove chicken bones and skin and strain the liquid. Return liquid to pot and add vegetables and chicken. Gently add dumplings to broth. Simmer 15-20 minutes.

White Chocolate and Raspberry Tart from Julie Courtney

·        For the chocolate shortbread crust
1 ½ sticks of unsalted butter at room temperature
¼ cup plus 2 tablespoons of sugar
Pinch of salt
2 large egg yolks
½ teaspoon vanilla extract
1 ¼ cups all purpose flour, plus more for dusting
¼ teaspoon baking powder
2 tablespoons, plus 1 teaspoon unsweetened cocoa powder
Vegetable oil for plastic wrap
·        For the filling
3 ounces raspberry jam
7 ounces of white chocolate, chopped
3/8 cup heavy cream
2 teaspoons of light corn syrup
·        For the topping
9 ounces fresh raspberries
Confectioners’ sugar

With an electric mixer, cream the butter and sugar, then stir in a pinch of salt, the yolks, and the vanilla. Sift together the flour, baking powder, and cocoa; add to the butter mixture, then knead until you have a smooth dough. Form the dough into a disk, wrap in lightly oiled plastic wrap and refrigerate for an hour.
Heat oven to 360 degrees. Butter and flour and 8-inch tart pan that has a removable bottom. On a clean, lightly floured work surface, roll out dough to 1/10 inch thick. Fit into tart pan, trimming dough around the edges.
Spread the jam on dough and bake for 18-20 minutes. Transfer the tart pan to a wire rack to cool. Remove the shell from the pan.
Place the chocolate in a heatproof bowl. Bring the cream and corn syrup to a boil and pour it over the chocolate. Mix until you have a smooth, velvety cream. Let it cool and pour into the tart shell; it should reach the brim. Top with raspberries and refrigerate at least one hour. Sprinkle with confectioners’ sugar.

Cilantro Lime Herb Butter from Stephanie Holden

½  cup (1 stick) unsalted butter, softened
1 clove garlic, minced
1 ½  tablespoons fresh cilantro, minced
½  tablespoon fresh lime juice
Zest of a lime
Salt and black pepper, to taste

In a bowl, using a hand mixer (or by hand with a fork) beat all the ingredients together until well combined. Transfer the butter onto a sheet of plastic wrap, then roll up to form a cylinder. Twist both ends of wrap tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.
Butter will last in the refrigerator for about five days.

Italian Garlic Herb Butter from Stephanie Holden

½  cup (1 stick) unsalted butter, softened
2 cloves garlic, minced (I only used one)
½  tablespoon fresh rosemary, minced
½  tablespoon fresh thyme, minced
½  tablespoon fresh chives, minced
Salt and black pepper, to taste

In a bowl, using a hand mixer (or by hand with a fork), beat together al ingredients until well combined. Transfer the butter onto a sheet of plastic wrap, then roll up to form a cylinder. Twist both ends of wrap tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.
Butter will last in the refrigerator for about five days.