Radio Given Recipes May

May 5  May 12  May 19  May 26

BASIC BREAKFAST TACOS (From thekitchn.com) 5-5-18 Top of page

1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
4 slices bacon (about 4 ounces)
1 small yellow onion, diced
1/2 medium red bell pepper, cored, seeded, and diced
1 tsp. kosher salt, divided
1/2 tsp. ground cumin
1/4 tsp. paprika
1/4  tsp.  freshly ground black pepper
1 tbsp. unsalted butter
6 large eggs
2 tbsps. whole or 2% milk

For serving:

8 (6-inch) corn tortillas, warmed
1/2 cup shredded cheddar cheese
1/2 cup pico de gallo

Place the potatoes in a medium saucepan and cover by 1 inch with cold water. Bring to a boil over high heat, then simmer just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside. Meanwhile, cook the bacon over medium heat in a large cast iron skillet, flipping halfway through, until the fat has rendered out and the bacon is crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon. Add the potatoes, onion, bell pepper, cumin, paprika, 1/2 teaspoon of the salt, and pepper to the bacon skillet over medium heat. Cook, stirring occasionally, until soft and the vegetables are lightly browned around the edges, about 8 minutes. Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the remaining 1/2 teaspoon salt and milk until just combined. Melt the butter in a medium nonstick skillet over medium-low heat. Pour in the egg mixture. Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked parts from the edges of the pan to the center, until they are just set but not dry. Remove from the heat.

To assemble, fill each tortilla with about 1/4 cup of eggs, 1/4 cup of the vegetable mixture, crumbled bacon, cheese, and pico de gallo.

EASY TEX MEX BAKE 5-5-18

1 lb. ground beef
1 medium onion, diced
1 green bell pepper, diced
1 tsp. ground cumin
1/2 tsp. salt
1 cup salsa
1 (15.25 oz.) can corn, drained
1 (8 oz.) corn bread mix

Preheat oven to 400°. In a skillet cook ground beef, onion, bell pepper, cumin & salt until ground beef is cooked through and onions are translucent. Add salsa & corn to ground beef mixture and cook for additional 10 minutes. Pour mixture into a 9x9" casserole dish. Prepare muffin mix according to package directions and spread on top of ground beef mixture. Bake for 20 - 25 minutes or until corn bread is cooked through and golden on top. Serve immediately.

PORK TENDERLOINS IN TANGY TOMATILLOS SAUCE (From thekitchn.com) 5-5-18

For the tomatillo sauce:

2 lbs. tomatillos, husks removed
2 large jalapenos
1 large onion, cut into wedges
6 to 8 large cloves garlic, peeled
Handful of cilantro stems, leaves attached
Juice from 1 lime
Kosher salt

For the pork:

Bacon grease, lard, or vegetable oil, for browning
3 tbsps. all purpose flour
1 tbsp. kosher salt
1/2 tsp. cumin
2 lbs. pork tenderloin, cut into cubes
1/4 cup Mexican style beer
Kosher salt and pepper, to taste

To serve:

Small corn or flour tortillas
Cooked rice
Cooked beans
Chopped cilantro
Lime wedges

For the tomatillo sauce, place an oven rack a few inches from the broiler. Place tomatillos, jalapenos, onion wedges, and garlic on a roasting pan and broil for 5-6 minutes until starting to char. Flip all of the ingredients to the other side and broil for another 5-6 minutes, until tomatillos are soft and blackened. Allow the vegetables to cool for about 20 minutes. Split the jalapenos in half lengthwise and remove the seeds. (If a hotter sauce is desired, reserve some of the seeds to add to the blender.) Transfer the roasted vegetables and their juices to a blender. Blend until the ingredients are pureed but still a little chunky. Add the cilantro, lime juice, and a generous pinch of salt and pulse a few more times. (The sauce can be made up to 3 days in advance.)

For the pork, heat a few tablespoons bacon grease (or oil) in a large Dutch oven or braising dish over medium-high heat until sizzling.

Combine the flour, salt, and cumin in a large mixing bowl. Add the pork cubes and gently toss to coat. Working in batches, add the pork to the hot grease and cook until browned, about 1 - 2 minutes per side. Remove with a slotted spoon, set aside, and continue with the remaining pork. Pour the beer into the hot skillet to de-glaze the pan and scrape up any leftover browned bits as the beer bubbles. Return the browned pork cubes to the skillet along with tomatillo sauce. Bring the mixture to a gentle boil; reduce heat and simmer for 15 - 20 minutes to allow flavors to marry. (This dish only gets better with time, so feel free to make a day or two in advance. When reheating, add chicken stock or water to thin if necessary.) Serve with warmed tortillas, rice, beans, cilantro, and lime wedges.

CHERRY RHUBARB CRISP 5-12-18 Top of page

Filling:

1 cup sugar
3 tbsps. corn starch
1 cup cold water
21 oz. cherry pie filling

Mix sugar and corn starch and pour into water, cook until clear and thick. Stir cherry pie filling, mix well and set aside.

Base and topping:

1 cup flour
1 cup quick rolled oats
1 cup brown sugar
1/2 cup butter (softened or melted)
1/4 finely chopped nuts, optional

Method:

Mix the flour, rolled oats and sugar together, then stir or cut in the butter. Add nuts if using.

Press 2 cups of crumb mixture into 9x13 pan. Spread 4 cups chopped rhubarb on top. Put cherry pie filling over top of that. Top with rest of the crumbs. Bake, uncovered for 40 minutes at 350°. Serve over chilled pound cake or ice cream.

MEATBALL MADNESS (From galassifoods.com)

1 lb. Spaghetti
3 tbsp. extra virgin olive oil
1 lb. ground chuck
1 lb. ground sausage
1 cup diced onion
1 cup diced mushroom
2 tbsps. minced garlic
1 tsp. salt
1 tsp. black pepper
2 large eggs lightly beaten
1 cup bread crumbs
1/2 cup shredded parmesan cheese
1/2 cup crumbled bleu cheese
1 tbsp. dried parsley
50 oz Galassi pasta sauce
grated parmigiano-reggiano

In a large pot prepare spaghetti al dente according to package. Add all of the ingredients, except  olive oil, Galassi Pasta Sauce and Parmigiano-Reggiano, to a large bowl.  Using your hands mix until thoroughly combined.  Form mixture into small balls about the size of a golf ball. Heat olive oil over medium heat in a large skillet. Add meatballs and cook until lightly browned on all sides. Reduce heat to medium low and add sauce. Continue to simmer, stirring occasionally until meatballs are fully cooked (approximately 30 minutes). Spoon sauce and meatballs over spaghetti and sprinkle with grated Parmigiano-Reggiano.

CHERRY RHUBARB CRISP (5-12-18) 5-19-18 Top of page

Filling:

1 cup sugar
3 tbsps. corn starch
1 cup cold water
21 oz. cherry pie filling

Mix sugar and corn starch and pour into water, cook until clear and thick. Stir cherry pie filling, mix well and set aside.

Base and topping:

1 cup flour
1 cup quick rolled oats
1 cup brown sugar
1/2 cup butter (softened or melted)
1/4 finely chopped nuts, optional

Method:

Mix the flour, rolled oats and sugar together, then stir or cut in the butter. Add nuts if using.

Press 2 cups of crumb mixture into 9x13 pan. Spread 4 cups chopped rhubarb on top. Put cherry pie filling over top of that. Top with rest of the crumbs. Bake, uncovered for 40 minutes at 350°. Serve over chilled pound cake or ice cream.

TOTAPENO POPPERS (From delish.com) 5-19-18

8 jalapeno peppers
8 oz. cream cheese, at room temperature
32 frozen tots
8 bacon strips, halved crosswise (to make 16 strips)

Preheat the oven to 350°. Halve the jalapeños lengthwise, trying to keep the stem intact on both halves (this is easier starting at the stem end). Remove and discard the seeds and ribs. Spread about a tablespoon of cream cheese into each jalapeño half. Place 2 tots, end to end, on top of the cream cheese. Wrap a bacon strip around the center of each jalapeño half, aligning the strip so that the center covers the space where the tots meet, and wraps around to touch at the bottom of the jalapeño. Place the jalapeños, filling-side up, on a wire rack set over a rimmed baking sheet and bake until the bacon is cooked through and the jalapeños are tender, about 20 minutes. Serve immediately.

CHICKEN VEGGIE DIP 5-19-18

12 oz. white meat chicken
8 oz. cream cheese, softened
3/4 cup sour cream
1 pkg. dry vegetable or onion soup mix
1 can water chestnuts - chopped
1/4 cup onions, chopped
black pepper to taste
1 tsp. WOR sauce

Mix and chill. Spread on stale baguette, crackers or vegetables.

KUNG PAO HOT DOGS (From thefoodinmybeard.com) 5-19-18

KUNG PAO RELISH

2 tbsps. sesame oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 cloves garlic grated
1 tbsp. fresh grated ginger
2 tbsps.  rice vinegar
1 tbsp. soy sauce
1 tbsp. honey
1 tsp. chili powder

DOGS AND TOPPINGS

6 split top hot dog buns
6 hot dogs
sliced scallions
chopped roasted peanuts
sliced thai chiles

SESAME SRIRACHA MAYO

1/4 cup mayo
2 tbsps. Sriracha
1 tbsp. sesame oil
1 tbsp. mustard
1 tsp. soy sauce
1 lime juice

Mix the mayo ingredients and set aside in the fridge. Add a tablespoon of vegetable oil to a pan along with a splash of the sesame oil. Cook the onion, carrot, and celery on very high heat to brown around the edges, about 5 minutes, seasoning with a pinch of salt. Turn the heat to medium, add another splash of sesame oil and add in the garlic and ginger. Cook 1 minute. Add in the vinegar, and stir to deglaze. Mix in the rest of the sesame oil, along with the soy sauce, honey, and chile powder. Stir well and simmer for 2 minutes until it is thick like a paste. Remove from heat. Griddle the hot dog buns with butter to toast. Cook the hot dogs to brown. Put the hot dogs into the buns and add the kung pao paste. Top with the peanuts, scallions, and hot peppers, and then some mayo.

HAMBURGERS (From GeniusKitchen.com) 5-26-18 Top of page

1 lb. good quality lean ground beef
1 tbsp. olive oil
2 garlic cloves
1?4 tsp. salt
2-3 tbsps. Worcestershire sauce
1 tbsp. horseradish (optional)

Chop garlic cloves on wooden surface then put in mortar and pestle. Add salt and olive oil and make a paste. Add this to the meat along with the Worcestershire and horseradish. Mix everything and adjust ingredients to suit your taste. When making the patties place an indention in the middle of each one with thumb (almost all the way through). This keeps the burgers from shrinking. Salt and Pepper according to taste when done.

WAFFLE TOTS (5-19-18) 5-26-18

Talked about this recipe which is available in Dan Whalen's book Tots! available where books are sold.

DOLLY PARTON SALAD (4-7-12) 5-26-18

1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.

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