Archives for category: butter

Hollandaise Over Roasted Potatoes Recipe – great way to use fresh and simple ingredients: eggs, butter, lemon juice, and potatoes.

Check out these fresh chicken eggs we bought from Barreras Family Farm. They are so pretty!

free range chicken eggs

I used them with some fresh lemon juice and melted butter to make my favorite sauce: Hollandaise. Then I topped some roasted potatoes and enjoyed an excellent dish while I sat outside eating ALL ALONE. Major accomplishment around here. ūüôā

So…. here’s what I did. Start the potatoes first and while they are in the oven, make the hollandaise.

Hollandaise Sauce over Roasted Potatoes Recipe

ROASTED POTATOES RECIPE

WHAT YOU NEED:

  • 10-12 small potatoes, cut into chunks
  • 2 Tbs. olive oil
  • 1-2 Tbs. chopped fresh parsley
  • 1 clove minced garlic
  • salt and pepper, to taste

WHAT YOU DO:

Preheat oven to 450¬ļF. Cover a baking sheet with foil and spray with non-stick cooking spray (or mist with olive oil).

Gently toss all ingredients in a mixing bowl. Spread evenly on baking sheet,.

Bake for 40 minutes or so, until potatoes start to get golden brown on the outside, and remove from oven.

HOLLANDAISE SAUCE:

While potatoes are roasting, make the sauce. 

WHAT YOU NEED:

  • 4 egg yolks
  • 1-2 Tbs. fresh squeezed lemon juice
  • 1/2 c. melted butter
  • cayenne pepper, to taste
  • salt, to taste

WHAT YOU DO:

In a stainless steel mixing bowl whisk egg yolks and lemon juice until thick and doubled in volume. Here’s a tip for keeping the bowl from sliding around while you whisk.

Place bowl on a pot of barely simmering water (or double boiler) and whisk. Don’t let the water actually touch the bowl, and avoid getting the water too hot because the yolks will scramble.

As you continually whisk, slowly drizzle in the melted butter, just a few drops at a time. If you add the butter too fast it will¬†coalesce the fat, which will make the sauce separate. Trust me, been there done that. ūüėČ

Continue whisking until desired thickness is reached. Add a pinch of salt and a pinch of cayenne, to taste. If needed, add more lemon juice. Hold warm until ready to serve. If sauce gets too thick you can add hot water a few drops at a time and whisk.

Here’s some great information on making hollandaise, with lots of science-y information behind a good hollandaise and what to do if your sauce breaks or curdles:

https://stellaculinary.com/content/how-make-hollandaise-french-mother-sauce

 

You might also enjoy: Whole Roasted Chicken in a Slow Cooker Recipe

Awesome slow cooker recipe - Whole Roasted Chicken - just rub some spices on, throw in some onions, and set your Crock Pot

 

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Here’s an addicting Chex party mix idea: use pretzel goldfish crackers, ranch dressing mix, lots of cereal (just for the halibut I tried some Kix with the Chex, really got crazy in here ha), and baby goldfish crackers, seasoned with parmesan cheese and ranch. I made a big batch in a 12×19 inch foil pasta/roasting¬†pan, and baked it in the oven. Here’s how it turned out…. And if you have other tasty snack mix recipes like¬†this, let minnow. Get it?!? Oh fish puns.

Gone Fishin Chex Party Mix - warning super addicting! Easy and delicious.

WHAT YOU NEED:

WHAT YOU DO:

Preheat oven to 250¬įF.¬†Place butter in a large ungreased roasting pan, and put in the oven to melt. Add¬†remaining ingredients in the pan, and stir¬†until coated.¬†Bake uncovered for 1 hour, stirring every 15-20 minutes or so.¬†Spread on paper towels to cool. Store in an airtight container.

Gone Fishin Chex Party Mix - so easy and delicious - addicting too!

fish puns
source: uncyclopedia.wikia.com/wiki/Fish_Puns

Here’s a basic recipe you can use in tons of cooking:¬†Mornay sauce. This classic old-school cheesy French white sauce is an awesomely versatile¬†sauce, which goes great with poultry, fish, vegetables, eggs, and pasta. It takes only a few minutes to make; it’s basically a bechamel sauce with extras added in (cheese, butter, cream, curry, etc).

I decided to make a mac & cheese with a Mornay sauce¬†recipe adapted from Julia Child’s Mastering the Art of French Cooking. I had all of the ingredients already, which was a bonus. Hurray for simple basics! ūüôā

Here’s how my Mac & Mornay turned out – both the plain version and then one with sauteed portobello mushroom strips tossed in.

Mac and Cheese - French Mornay Sauce - Simple but delicious recipe

 

Pasta with Cheesy Mornay Sauce Recipe - tossed with sauteed portabello mushroom strips

WHAT YOU NEED:

  • 1 lb. boxed Penne¬†pasta, cooked according to package directions
  • 2 c. milk
  • 1/4 tsp. salt
  • 2 Tbs. butter
  • 3 Tbs. flour
  • 1/2 c. grated cheese (Swiss,¬†Gruyere, white cheddar, or a Swiss/Parmesan mix)
  • 1 Tbs. softened¬†butter
  • white pepper, to taste
  • additional salt, if needed for taste
  • freshly grated nutmeg, to taste
  • pinch of cayenne pepper
  • optional add-ins: sauteed mushrooms, etc.

WHAT YOU DO:

In a small saucepan, heat milk and 1/4 tsp. salt to a boil. Keep hot.

Make the roux: In a large saucepan, melt butter over low heat. Blend in flour, and stir gently until the mixture froths together for two minutes without changing color.

Remove from heat. As soon as bubbles stop, pour in the milk/salt from the saucepan. Whisk quickly to blend, making sure to incorporate all the roux from the pan’s edges.

Place saucepan on medium-high heat and whisk until sauce comes to a boil. Boil for one minute while stirring.  Remove from heat. Add cheese and stir until melted, then add butter, and remaining spices (pepper, salt, nutmeg, cayenne) to taste.

Add the sauce to the pasta, and any optional add-ins, and stir to combine. Voila!

French Onion Soup Recipe

Cold weather makes me crave soup, soup, and more soup! Here’s a French Onion Soup Recipe, which I love because you can freeze some for later and use it in¬†your next batch for an even richer soup.

Also, since I am a make-ahead junkie, I love that you can cook this up to two days beforehand, and refrigerate it until you are ready to broil it in the oven topped with sliced baguettes and delicious cheeses.

The basic steps are pretty easy too: saute some onions, make the broth, then portion into cute little soup crocks, and broil to melt the cheese for a minute until it’s bubbly and starts to brown.

French Onion Soup Recipe - YUM

WHAT YOU NEED:

For the soup:

  • 1 1/2 Tbs. unsalted butter
  • 2 yellow onions, sliced thinly
  • Kosher salt, to taste
  • 1 c. red wine
  • 6 c. beef stock
  • Cayenne pepper, to taste
  • 1/2 tsp. black pepper

For the topping:

  • 1/2 French baguette, sliced into 1/4-inch slices
  • 4 slices Provolone cheese
  • 1/2 c. freshly grated Parmigiano-Reggiano cheese

WHAT YOU DO:

STEP 1: CARAMELIZE THE ONIONS
– Melt butter in large pot over med-heat
– Add onions with a pinch of salt, and stir to coat with melted butter
– Sprinkle cayenne pepper and black pepper on top and stir every few minutes, for approximately 20 minutes, until the onions become soft and brown

STEP 2: DEGLAZE THE PAN
– Bring mixture to a boil over high heat
– Add wine
– Cook, stirring to release browned pieces
– Reduce heat to medium and simmer for approximately 5 minutes, until the wine has reduced slightly

STEP 3: ADD THE STOCK
– Pour beef stock into onions and stir
– Bring to a boil over high heat then reduce to low
– Let simmer for at least 1 hour (longer simmering will lead to more flavor)
– If liquid reduces too much add more stock or water until it has a soup-like consistency again

STEP 4: ASSEMBLE
– Just prior to serving, place oven rack near the top and set broiler to high
– Ladle soup into 4 soup cups (save any leftover for next time – you can freeze the unused soup and add it to your next batch to make it more flavorful)
Place a baguette slice on top of each, covering with soup
– Lay a slice of provolone on top of the bread, then sprinkle with Parmigiano-Reggiano
– Place cups on a baking sheet and set under the broiler for 1-2 minutes, or until cheese becomes bubbly and brown (be careful so it doesn’t burn) and serve

Total Time: 1 hour, 45 minutes

Makes: 4 Servings

Make-Ahead Option: Complete STEPS 1-3. Refrigerate for up to two days until ready to complete STEP 4.

French Onion Soup Recipe

Season With Sage Cookbook - French Onion Soup Recipe - Page 89

recipe adapted from Season With Sage (2011)

 

 

Simple Stuffing Recipe

Simple Stuffing Recipe - so easy but so delicious

MAKE-AHEAD TIP: Dry the bread cubes and cook the veggies a day ahead of time.

This can be stuffed into a turkey before baking, or baked in a casserole dish by itself.

WHAT YOU NEED:

  • 2 loaves Italian bread (about 10 oz¬†each), torn into bite-size pieces
  • 4 Tbs¬†butter¬†at¬†room temperature, plus more for baking dish
  • 4 celery stalks, thinly sliced
  • 3 or 4 green onions, minced
  • 2 garlic cloves, minced
  • coarse salt
  • ground pepper
  • 1/2 c. dry white wine
  • 1/2 c. parsley leaves, chopped
  • 3 eggs, beaten¬†lightly
  • 2 cans (approx 14 oz¬†each) reduced-sodium chicken broth

WHAT YOU DO:

Preheat oven to 400¬ļF. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

In a large saucepan, melt butter over medium heat. Add celery, green onions, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5-7 minutes. Add wine, and cook until evaporated, 3-5 minutes. Transfer to a large bowl.

To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 tsp salt and 1/4 tsp pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should be no liquid in the bottom of the bowl).

IF USING TO STUFF A TURKEY: Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

IF BAKING THE STUFFING BY ITSELF: Butter a casserole dish, and fill with stuffing. Cover with foil and bake at 400¬įF for 45 minutes, then uncover and cook approximately 20 more minutes or so, until the top is golden brown and the inside is cooked.

recipe adapted from MarthaStewart.com

Easy Homemade Gravy Recipe

Simple Gravy - perfect for Thanksgiving, Christmas, or any comfort food recipe

WHAT YOU NEED:

  • 3 Tbs butter, cut into small pieces
  • 3 Tbs all-purpose flour
  • 3 c. turkey or chicken stock (I thawed some of my homemade chicken stock for this recipe)
  • A dash¬†of poultry seasoning (or your own combination of thyme, sage, marjoram, rosemary, black pepper, and/or nutmeg)
  • Salt and pepper
  • Optional garnish: chopped flat leaf parsley

WHAT YOU DO:

In a saucepan over medium heat, melt butter and sprinkle with flour. Let bubble for 30 seconds. Slowly whisk in the stock until smooth.

Bring to a simmer, add poultry seasoning, salt, and pepper. Cook for 2-3 minutes, until thickened.

Garnish with parsley (optional) and serve.

recipe adapted from RachaelRay.com

wire whisk

Herbed Mashed Potatoes Recipe

Herbed Mashed Potatoes Recipe - Yukon gold potatoes with half and half and butter - So easy and super delicious

WHAT YOU NEED:

  • 4 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
  • coarse salt
  • 1 3/4 cups half-and-half
  • 4 Tbs (1/2 stick) butter
  • 2 Tbs chopped fresh parsley, plus more for garnish
  • 2 Tbs chopped fresh chives, plus more for garnish

WHAT YOU DO:

Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 tsp salt.

Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15-18 minutes. Drain; return potatoes to pot.

Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.

In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.

MAKE-AHEAD OPTION: Prepare mashed potatoes without herbs, up to 1 day ahead; and refrigerate. Reheat in a bowl set over a pot of simmering water, then stir in herbs.

recipe adapted from MarthaStewart.com

Gotta love Crock Pot recipes! Here’s one for CHEESY BACON HASHBROWNS. It’s basically the best. EVER. You just mix everything in your slow cooker and let it do its thing.

Crock Pot Cheesy Bacon HashbrownsWHAT YOU NEED:

  • 1 pkg, partially thawed, frozen shredded hashbrowns (usually they come in bags of approx.¬†1 lbs. or 2-ish lbs.)
  • 16 oz sour cream
  • 1 can cream of chicken soup (don’t add water)
  • 8 oz shredded sharp cheddar cheese + extra if you want any for a topping
  • 1/4 c milk
  • 1/2 white onion, chopped
  • 1/2 stick butter, softened
  • 1/8 tsp garlic salt
  • 3 oz cooked bacon bits + extra if you want any for a topping

WHAT YOU DO:

Spray slow cooker with non-stick cooking spray, or line with a crock pot liner. After making this for Thanksgiving yesterday, I would recommend splurging on the liner. We sprayed the crock pot with Pam but still ended up with a crusty mess. ūüėČ

Add all ingredients to the slow cooker, then mix everything together.

Cover and cook on HIGH for 3 hours, stirring occasionally. Optional: before serving sprinkle with additional cheese and/or bacon bits.

recipe adapted from thefrugalgirls

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

As you can tell from this blog, I looove me some freezer meals. Our basement freezer was almost empty (gasp!) so I made 10 freezer-friendly recipes to stash away for our weekend meals. It took A LOT of time, but I figured it was worth it since I could buy everything at once, make a big mess in the kitchen at once, and then not have to worry about weekend meals for a long time.

Don’t have a lot of room in your freezer? You could always give some of¬†these to families with a new baby, someone who’s having surgery, or even invite some friends over for a prep party. Split up the ingredients so everyone buys what you need, then make a day of making all the recipes (optional: add some wine to your shopping list! ūüôā )

 

shop once make 10 freezer recipes: includes a giant list of all the supplies and ingredients you need. Makes 2 lasagnas, 2 fiesta chicken, 3 brats & kraut casseroles, buffalo ranch chicken, 15 individ burritos, cheesy ranch pork chops, 3 chicken taco soup, 5 loaded baked potato soup, 3 chili, and 2 meatloaves.

Here are the 10 recipes I made (and qty of batches I ended up with):

Creamy Onion Lasagna (2)

Fiesta Chicken (2)

Turkey Bratwurst & Sauerkraut Casserole (3)

Buffalo Ranch Chicken (1)

Individual Cheesy Bean & Turkey Burritos (15)

Cheesy Ranch Pork Chops (1)

Chicken Taco Soup (3)

Loaded Baked Potato Soup (5)

Best Ever ‚ÄúNo Recipe‚ÄĚ Recipe Chili¬†(3)

Mother-in-Law’s Famous Meatloaf (2)

And here’s the ginormous list of ingredients and supplies I needed.

First I stopped at the dollar store and stocked up on freezer bags, foil pans for the casseroles, spices like chili powder, and a few canned veggies like corn, beans, and tomatoes. Then I went to the grocery store to finish up the rest of my shopping list.

10 Freezer Meal Shopping List

  • Servings: -
  • Difficulty: -
  • Print

DAIRY
16 oz cottage cheese
16 oz French onion dip
3 packages of cream cheese
6 c. shredded cheddar cheese
4 c. shredded Swiss cheese
4 c. shredded mozzarella cheese
1 1/3 c. milk
1 1/2 c. cream
2 sticks butter
6 eggs
SPICES/SEASONING
Kosher salt
chili powder
garlic powder
1 packet taco seasoning
2 envelopes dry Ranch dressing mix
cornstarch, if needed, to thicken soup

 

PRODUCE
minced garlic in a jar
4 cloves garlic (or just used minced jar)
2 onions
1 bunch green onions
7 large potatoes

 

MEATS
1 lb. ground turkey
2 lbs ground beef
5 turkey bratwursts
4-6 pork chops
approx 4-6 lbs. chicken breasts

 

BOXED PASTA
4 c. uncooked penne pasta
2 pkg no-boil lasagna noodles

 

CANNED GOODS
2 large jars (45 oz each) pasta sauce
1 can corn
1 can diced tomatoes
4 or 5 cans of tomatoes for chili (various types: stewed, diced, chopped, Italian-style, etc)
2 cans black beans
1 can pinto beans
1 can refried beans
3 or 4 cans of beans for chili (variety of black beans, kidney beans, chili beans, red beans, etc)
1 can enchilada sauce
1 can green enchilada sauce
16 oz sauerkraut, drained
1 can (10-12 oz) chicken breast
2 jars (approx 16 oz ea) of salsa

 

SOUPS
2 cans condensed cream of mushroom soup
4 cans Cheddar Cheese soup
1 can cream of chicken soup
11 c. chicken broth (or bouillon cubes to make broth)
2 envelopes onion soup mix

 

FOR STORING/FREEZING/LABELING
permanent marker
two 9×13 foil pans
three 8-in square foil pans
freezer-safe soup containers (I used 11 alltogether)
paper towels (I used 15 individual paper towels to wrap burritos),
roll of heavy duty foil
pop-up foil wrappers (for individual burritos) OR just use roll of heavy duty foil
gallon freezer bags (I used 20 alltogether)
jumbo 2.5 gal storage bags (I used 3 alltogether)

 

CONDIMENTS
2 Tbs. spicy brown mustard
2 Tbs. yellow mustard
12 oz bottle Frank’s Red Hot Buffalo Wing sauce
1/2 c. ketchup

 

MISC
16 crushed saltines
15-20 flour tortillas (8-inch)
slow cooker liners

 

OPTIONAL IDEAS… for when you eat the recipes, so I wait to buy these (or get the non-perishables now and the fresh items later):
Individual burrito toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes
For chili: bread bowls, toppings such as sour cream, crackers, shredded cheese, Fritos/corn chips
For loaded baked potato soup: bread bowls, toppings such as bacon bits, sour cream, crackers, shredded cheese, chives
For buffalo chicken sandwiches: buns, toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese. For buffalo chicken salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese.
Toppings for chicken taco soup: shredded cheese, tortilla chips, hot sauce, sour cream, avocado

recipebookandmore.wordpress.com

 

I split the preparations into two groups. The first day I made:

The second day I made:

 

Shop once, make tons of awesome freezer meals. Great variety of lasagna, soups, individual burritos, casseroles, chicken, pork chops, and more.

Have any questions, comments, or suggestions? Feel free to let me know! This was a big project and I’m sure I left out something or need to¬†tweak some instructions, etc! ūüôā

Want more freezer inspiration? Here are some other make-ahead recipes:

Individual Spinach Lasagna Roll-Ups

Braided Pepperoni Pizza

Cilantro-Lime Rice

Lemon Pepper Chicken

Greek Marinated Chicken

Ceddar Ranch Chicken

Ranch Parmesan Chicken

Crock Pot Garlic Ranch Chicken

Crock Pot Chicken Teriyaki

Kickin’ Buffalo Lime Chicken

Crock Pot Citrus Chicken

Crock Pot Garlicky Goodness Honey Mustard Chicken

Cream Cheese Banana Nut Bread

Chocolate Zucchini Bread

French Onion Crusted Pork Chops

Cheesy Pork Chops and Potatoes

3-Ingredient Slow Cooker Ranch Pork Chops

3-Ingredient Cheesy Ranch Pork Chops

I was on a mission to stock our freezer with some chicken meals, and started with a Ranch Parmesan Chicken recipe from plainchicken.com.

Here’s what I ended up with…

Baked Parmesan Ranch Chicken - served with rice and salt & vinegar cucumber salad

WHAT YOU NEED:

  • 4 uncooked, boneless, skinless chicken breasts (I used two since they were huge)
  • 1 c. Ranch dressing
  • 1 c. panko bread crumbs
  • 1/2 c. grated Parmesan cheese
  • 1 tsp. garlic powder
  • salt & pepper, to taste
  • 1/4 c. butter, melted

WHAT YOU DO:

  • If preparing right away, preheat oven to 400F. Combine bread crumbs, Parmesan, garlic powder, salt, and pepper on a plate. Dip chicken in Ranch to coat both sides, then roll in bread crumbs. Place in baking dish sprayed with non-stick cooking spray. ¬†(To add a little crispiness back I sprinkled on a tiny amount of breadcrumbs on top). Drizzle with melted butter. Bake for 30-35 mins or until chicken is thoroughly cooked. Approximately 5 mins before removing from oven, turn up to “broil,” which will crisp up & brown the breading.
  • If freezing, combine bread crumbs, Parmesan, garlic powder, salt, and pepper on a plate. Dip uncooked chicken in Ranch to coat both sides, then roll in bread crumbs. Put breaded chicken in a gallon ziplock bag, and label with a marker, then freeze. To prepare, thaw, then place chicken¬†in baking dish sprayed with non-stick cooking spray.¬†Drizzle with melted butter.¬†Bake ¬†in preheated 400F oven for 30-35 mins or until chicken is thoroughly cooked. Approximately 5 mins before removing from oven, increase temp to “broil” to crisp up the breading.

Ranch Parmesan Chicken breaded in Panko then baked.

I served this with rice (prepared in my beloved rice cooker)

and a cold salad of salt & vinegar cucumbers with dill (instead of slicing the cucumbers into slices I used a spiral cutter for the cucumbers). 

Need more freezer meal ideas? Here’s a recipe for¬†5-ingredient Pork Chop and Potatoes