Jan. 1 Jan. 8 Jan. 15 Jan. 22Jan. 29
NO SHOW 1-1-22 Top of Page
COWBOY CASSEROLE (From wholefoodmag.com) 1-8-22 Top of Page
2 cups frozen corn kernels
1 medium yellow onion
2 cloves garlic
8 oz. sharp cheddar cheese, shredded (about 2 cups)
15 oz. can black beans
2 tbsps. olive oil
1 lb. lean ground beef
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 packet taco seasoning mix
14.5 oz. can fire-roasted diced tomatoes with juices
1 cup sour cream
32 oz. frozen tater tots
Thaw 2 cups frozen corn kernels at room temperature (1 to 2 hours) or according to package instructions. Arrange a rack in the middle of the oven and heat the oven to 400º. Meanwhile, dice 1 medium yellow onion and mince 2 garlic cloves. Grate 8 oz. sharp cheddar cheese (about 2 cups) on the large holes of a box grater. Drain and rinse 1 (about 15 oz.) can black beans. Heat 2 tbsps. olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef, season with 1 teaspoon kosher salt and 1/4 tsp. black pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add the onion, garlic, and 1 packet taco seasoning mix. Cook, stirring occasionally, until the onion is softened, about 3 minutes. Remove from the heat. Add 1 (14.5 oz.) can fire-roasted diced tomatoes with juices and 1 cup sour cream, and stir to combine. Transfer the beef mixture to a 9×13" baking dish and spread into an even layer. Sprinkle evenly with the corn and black beans. Sprinkle with half of the cheese. Arrange 32 ounces tater tots in a single tight, even layer on top of the cheese. Bake until the tater tots are golden brown and the casserole is bubbling, about 35 minutes. Sprinkle with the remaining cheese and bake until melted, about 5 minutes more.
CHICKEN AND RICE 1-8-22
10 oz. can cream of chicken or mushroom soup
4-6 boneless skinless chicken thighs
1 cup parboiled rice
1 pkg. lipton onion soup mix
1/4 cup milk
1 can mushrooms, optional
Preheat oven to 350°. Pour rice into casserole dish. In a saucepan, add soup. Fill empty can with water, almost to top. Add milk to top off can, can add more milk and less water for creamier dish. Mix with whisk and heat to boiling. Watch for boilover. Pour over rice. Mix. Place chicken pieces on top of rice and sprinkle with Lipton soup mix. Cover and bake for 35 minutes. Uncover and resume cooking for another 10 minutes. Remove from oven and cover, letting rest for 5 minutes.
CHICKEN POT PIE 1-8-22
2 premade, refrigerator pie crusts or homemade crusts
1/2 cup chopped onion
1/3 cup chopped celery
6 tbsps. butter
7 tbsps. flour
1 tsp. salt, optional or decrease
1/8 tsp. pepper
3 cups chicken broth
2-3 cups cooked, cubed chicken or turkey
1 large or 2 small cooked potatoes, cubed
3 carrots, peeled, cooked and cut into pieces
1/2 cup frozen peas
Remove crusts from refrigerator to warm to room temperature. Preheat oven to 400°. In a saucepan over medium to low heat, cook onion, celery and butter until tender, about 5-7 minutes. Cook until tender, not browned. Blend in flour, salt and pepper. Add chicken broth. Cook and stir until thickened and bubbly, stirring frequently. Remove from heat while preparing pie. Line a deep pie plate with one crust. Add meat, vegetables and sauce. Cover with second crust, sealing around the edges. Use knife to cut 5-6 slits in the top crust. Bake at 400° for 20-25 minutes. Remove from oven and let rest 5 minutes.
RED VELVET OREO TRUFFLE BROWNIES (From kevinandamanda.com) 1-8-22
18.25 oz. box red velvet cake mix
1 cup butter
2 eggs
1 pkg. whole oreos
1 bag milk chocolate chips
12 oz. bag mini chocolate chips
1 cup heavy whipping cream
Preheat oven to 350°. Line a 9×13" baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake. Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.
COWBOY CASSEROLE (From wholefoodmag.com 1-8-22) 1-15-22 Top of Page
2 cups frozen corn kernels
1 medium yellow onion
2 cloves garlic
8 oz. sharp cheddar cheese, shredded (about 2 cups)
15 oz. can black beans
2 tbsps. olive oil
1 lb. lean ground beef
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 packet taco seasoning mix
14.5 oz. can fire-roasted diced tomatoes with juices
1 cup sour cream
32 oz. frozen tater tots
Thaw 2 cups frozen corn kernels at room temperature (1 to 2 hours) or according to package instructions. Arrange a rack in the middle of the oven and heat the oven to 400º. Meanwhile, dice 1 medium yellow onion and mince 2 garlic cloves. Grate 8 oz. sharp cheddar cheese (about 2 cups) on the large holes of a box grater. Drain and rinse 1 (about 15 oz.) can black beans. Heat 2 tbsps. olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef, season with 1 teaspoon kosher salt and 1/4 tsp. black pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add the onion, garlic, and 1 packet taco seasoning mix. Cook, stirring occasionally, until the onion is softened, about 3 minutes. Remove from the heat. Add 1 (14.5 oz.) can fire-roasted diced tomatoes with juices and 1 cup sour cream, and stir to combine. Transfer the beef mixture to a 9×13" baking dish and spread into an even layer. Sprinkle evenly with the corn and black beans. Sprinkle with half of the cheese. Arrange 32 ounces tater tots in a single tight, even layer on top of the cheese. Bake until the tater tots are golden brown and the casserole is bubbling, about 35 minutes. Sprinkle with the remaining cheese and bake until melted, about 5 minutes more.
CHICKEN AND RICE (1-8-22) 1-15-22
10 oz. can cream of chicken or mushroom soup
4-6 boneless skinless chicken thighs
1 cup parboiled rice
1 pkg. lipton onion soup mix
1/4 cup milk
1 can mushrooms, optional
Preheat oven to 350°. Pour rice into casserole dish. In a saucepan, add soup. Fill empty can with water, almost to top. Add milk to top off can, can add more milk and less water for creamier dish. Mix with whisk and heat to boiling. Watch for boilover. Pour over rice. Mix. Place chicken pieces on top of rice and sprinkle with Lipton soup mix. Cover and bake for 35 minutes. Uncover and resume cooking for another 10 minutes. Remove from oven and cover, letting rest for 5 minutes.
CHICKEN POT PIE (1-8-22) 1-15-22
2 premade, refrigerator pie crusts or homemade crusts
1/2 cup chopped onion
1/3 cup chopped celery
6 tbsps. butter
7 tbsps. flour
1 tsp. salt, optional or decrease
1/8 tsp. pepper
3 cups chicken broth
2-3 cups cooked, cubed chicken or turkey
1 large or 2 small cooked potatoes, cubed
3 carrots, peeled, cooked and cut into pieces
1/2 cup frozen peas
Remove crusts from refrigerator to warm to room temperature. Preheat oven to 400°. In a saucepan over medium to low heat, cook onion, celery and butter until tender, about 5-7 minutes. Cook until tender, not browned. Blend in flour, salt and pepper. Add chicken broth. Cook and stir until thickened and bubbly, stirring frequently. Remove from heat while preparing pie. Line a deep pie plate with one crust. Add meat, vegetables and sauce. Cover with second crust, sealing around the edges. Use knife to cut 5-6 slits in the top crust. Bake at 400° for 20-25 minutes. Remove from oven and let rest 5 minutes.
RED VELVET OREO TRUFFLE BROWNIES (From kevinandamanda.com 1-8-22) 1-15-22
18.25 oz. box red velvet cake mix
1 cup butter
2 eggs
1 pkg. whole oreos
1 bag milk chocolate chips
12 oz. bag mini chocolate chips
1 cup heavy whipping cream
Preheat oven to 350°. Line a 9×13" baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake. Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.
REPEAT SHOW 1-22-22 Top of Page
FRENCH ONION MEATLOAF 1-29-22 Top of Page
2 tbsps. olive oil
1 tbsp. unsalted butter
2 medium (1 lb.) sweet onions, thinly sliced
1 tbsp. sugar
1 tsp. garlic, minced
2 tbsps. cooking sherry
1/2 cup unseasoned bread crumbs
1 tbsp. fresh parsley, chopped
1 tbsp. fresh thyme leaves, chopped
1/4 cup whole milk
1/4 cup beef broth
1 tbsp. WOR sauce
1 tsp. salt
1/2 tsp. black pepper
2 large eggs, beaten
2 lbs. ground beef
1 cup shredded grueyere or swiss
6 baby portabello mushrooms, thinly sliced, optional
Preheat oven to 350°. Line a 9x5" loaf pan with aluminum foil and spray with cooking spray. In a large skillet, heat oil and butter over medium-high heat. Add onions and sugar to pan, stirring occasionally with wooden spoon for about 20 minutes. Stir in garlic and cook additional 5 minutes or until the onions are browned and very soft. Deglaze pan with sherry, scraping the brown bits from the bottom of the pan with wooden spoon. Cook until the sherry evaporates, then let cool for 5 minutes. Remove from heat and pour onions into a separate bowl to cool. In a large mixing bowl, add 1/2 of the carmelized onions, bread crumbs, milk, beef broth, parsley, thyme, WOR sauce, salt, pepper, eggs. Stir to combine. Add ground beef, gently mixing with hands to combine. Do not overmix. Transfer to prepared loaf pan. Gently press down to form an even layer. Bake for 55-60 minutes (may take longer). Carefully remove from oven and drain fat. Top with cheese and remaining onions. Bake an additional 5 minutes or until meat thermometer inserted into center of loaf reads 165°. Remove from oven, let cool for 15 minutes before slicing. Garnish with thyme and parsley sprigs.
CHICKEN STEW FOR ONE (From onedishkitchen.com) 1-29-22
1/2 tbsp. olive oil
1 (4 oz.) boneless, skinless chicken thigh (or use boneless,
skinless chicken breast), sliced into 1/2" strips
1/4 tsp., plus 1/8 tsp. kosher salt
1/8 tsp. ground black pepper
1/2 cup chopped onions
1 medium celery stalk, chopped
1 medium carrot, peeled and sliced
1 clove garlic, minced
1 tbsp. all-purpose flour
1 cup low sodium chicken broth
2-3 small baby red potatoes scrubbed and quartered, about
2/3 cup.
1/4 tsp. Italian seasoning
Optional: fresh chopped parsley
In a 2-quart saucepan over medium-high heat, heat the olive oil for 30 seconds. Sprinkle the sliced chicken breast with 1/4 tsp. of salt and pepper and add to the pot. Brown the chicken on all sides, about 6 minutes total. Remove chicken from the pot and place on a plate. If no oil is left in the pot, add an additional 1/2 tbsp. of oil. Add the chopped onions, celery, carrots, garlic, and 1/8 tsp. of salt. Cook, stirring occasionally until the vegetables have softened, about 5 minutes. Add the flour to the vegetables and cook, stirring frequently for 2 minutes. Pour in the chicken broth and add in the chicken, quartered potatoes, and Italian seasoning. Bring to a boil, then reduce the heat to low and simmer for 20 minutes covered, stirring occasionally until the potatoes and carrots are tender. Pour the stew into a bowl, taste and season with additional salt if needed. Garnish with chopped parsley if desired.
3 INGREDIENT CAKE GOOP 1-29-22
1/2 cup flour
1/2 cup oil
1/2 cup shortening
Melt and pour into a jar. When needed, let come to room temperature, stir and apply to the inside of bundt pan for easier release.
DWAYNE'S PRE-SEASON CHILI (sep/oct93pg4, Talked about, not given) 1-29-22
1 lb. pork sausage
1 1/2 lb. top round steak, trimmed & cubed
2-16 oz. cans chopped tomatoes, undrained
1 bottle chili beer
2 medium red onions, coarsely chopped
3 large cloves garlic, minced
12 jalepeno peppers, 2 sliced, 2 whole & 8 chopped
2 Hungarian wax peppers, sliced
8 Tbsp. chili powder
3 Tbsp. cumin
dash crushed red pepper
dash cayenne
dash cilantro
salt & pepper to taste
3 shakes tabasco sauce
Brown sausage. Remove from skillet and drain well on paper towels. Brown steak in sausage drippings. Drain well. Place meat, beer & tomatoes in pot. Cover and simmer 15 minutes. Add onion, garlic and peppers. Simmer 5 minutes. Add spices and tabasco. Simmer 1 hour, seasoning to taste.
RED VELVET OREO TRUFFLE BROWNIES (From kevinandamanda.com 1-8-22, Talked about, not given) 1-29-22
18.25 oz. box red velvet cake mix
1 cup butter
2 eggs
1 pkg. whole oreos
1 bag milk chocolate chips
12 oz. bag mini chocolate chips
1 cup heavy whipping cream
Preheat oven to 350°. Line a 9×13" baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake. Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.
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