Recipes

Potato Samosa Cups

Ingredients
For the filling
1 ¹⁄₂ pounds potatoes cubed
2 tablespoons oil
2 teaspoons cumin seeds
2 tablespoons fresh ginger peeled and minced
1 -3 fresh green chile peppers such as jalapeño, minced
1 ¹⁄₂ tablespoons ground coriander
¹⁄₂ teaspoon salt or to taste
¹⁄₂ teaspoon garam masala
¹⁄₄ cup fresh cilantro finely chopped
1 cup frozen peas

For the assembly
1 package wonton wrappers

Instructions
1. For filling: Bring a large pot of water to boil and cook the potatoes until tender, about 20 minutes. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Mix in the potatoes.

2. Stir about 2 minutes, then add the ginger, green chile peppers, coriander, salt, and garam masala, and stir occasionally until the potatoes are golden, about 10 minutes.

3. Add the cilantro and peas and cook another 5 minutes. Remove from heat and let cool before using.

4. Spray 2 mini muffin pans with cooking spray and gently press 1 wonton wrapper into each cup.   Bake 5 to 10 minutes or until golden.  Remove from oven and fill each cup with spoonful of samosa mixture.  (If you just have one muffin tin, do this in two batches.)  Bake 5 minutes or until hot and crunchy. Serve with chutney. 

Comments
This recipe is sort of a combination of Potato Samosas and Ranch Sausage Cups.  I think it has potential but the cups weren’t quite crispy enough and I think it needs a little bit of work still.  I looked at some other (recipes for similar sorts of things and I might try puff pastry instead next time, but it definitely needs a little bit more experimentation before I’ll serve these to company.

Person - Gwen

Balsamic Roasted Brussels Sprouts

Ingredients
1 pound Brussels sprouts (I used frozen.  If using fresh, trim and halve if large.)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper

Instructions
1. Heat oven to 400*F. 

2. Place sprouts in rimmed baking sheet and toss with olive oil, vinegar, salt and pepper. 

3. Roast 30 to 35 minutes or until tender.  Stir every 5 to 10 minutes for even roasting. 

Comments
This recipe is from Two Peas and Their Pod.  I’m quite a lover of Brussels sprouts but don’t often make them because I have this idea that no one else likes them.  Art actually had seconds because he enjoyed them so much and Lance, not always a fan of “green things,” enjoyed his as well.  The balsamic added a bit of a nice, fruity flavor to the sprouts and I enjoyed them quite a bit.  This recipe is a keeper. 

Shown here with Balsamic Sirloin Tip Roast.

Internet - Two Peas and Their Pod

Balsamic Sirloin Tip Roast

Ingredients
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried rosemary
¹⁄₂ teaspoon dried thyme
¹⁄₂ teaspoon black pepper
¹⁄₂ teaspoon sea salt
3-4 pound sirloin tip roast

Instructions
1. Heat oven (or grill) to 375*F. 

2. Mix all ingredients aside from sirloin tip roast in immersion blender cup and blend into herb paste.  Spread herb mixture evenly over roast. 

3. Place in baking pan (or on grill) and cook until thermometer reads 125*F for medium rare, about 40 minutes.  Cover with foil and rest for 5 to 10 minutes before thinly slicing. 

Comments
This recipe is from Purely Primal.  I’ve ended up with an unusual number of sirloin tip roasts over the last year and I’ve learned that it’s not a cut I particularly care for.  This roast, however, was pretty tasty.  I had to bake it instead of grilling it due to the weather, but it seemed to turn out well enough.  This roast was nice and flavorful, but not especially tender due to the cut. 

Shown here with Balsamic Roasted Brussels Sprouts.

Internet - Purely Primal

Slow Cooker Creamed Corn

Ingredients
4 pounds frozen sweet corn
16 ounces cream cheese, cut into pieces
4 ounces (1 stick) unsalted butter
³⁄₄ cup heavy cream
4 tablespoons sugar
1 teaspoon freshly ground black pepper
¹⁄₂ teaspoon salt

Instructions
1. Place all ingredients in slow cooker.  Cook on LOW for 4 hours.  Stir well and serve. 

Comments
This recipe is from Bluebonnets and Brownies.  I admit, I love creamed corn.  I only want it about once a year, but I’ve been looking for a good recipe for that yearly craving for a very long time.  It seems like most every recipe I’ve found requires canned corn or canned cream corn and I am not interested in eating, or cooking with, either of those things. 

This recipe, however, called for no strange ingredients and was awesome.  It was everything I wanted, creamy, warm, filling, great corn flavor.  Fantastic.  Art actually had multiple servings, which shocked me because he wasn’t expecting to like it at all.  If I wasn’t so attached to the dishes I currently serve at Thanksgiving, this recipe might almost make the menu. 

Take note that it is a HUGE recipe with the 4 pounds of corn.  I put about half of it into the freezer.  You might consider halving things if 4 pounds of corn would be a ridiculous amount for your family. 

The corn is shown here with “random steaks.”  Art grilled up some mock tender steaks as well as a flat iron from the CSA.  All were scrumptious with just a bit of Weber Garlic and Herb seasoning.

Internet - Bluebonnets and Brownies

Less than Salad

Ingredients
For the salad
1 large head iceberg lettuce, washed and cut into pieces
6 strips bacon

For the croutons
1 8-inch long ciabatta, cut into small cubes
2 garlic cloves, minced
3 sundried tomatoes, minced
¹⁄₂ teaspoon salt
²⁄₃ teaspoon dried basil
¹⁄₈ teaspoon cayenne pepper
4 tablespoons olive oil

For the dressing
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons Greek yogurt
1 garlic clove, minced
¹⁄₄ teaspoon onion powder
Freshly ground black pepper
1 tablespoon rice vinegar
2 tablespoons fresh chives, minced, or 1 tablespoon dried chives
1 cup Parmesan cheese, grated or shredded

Instructions
1. Heat oven to 375*F. Spread bacon over rack set in baking sheet. Bake until crispy, about 20 minutes.  Likewise, you can chop the bacon and cook it up in a skillet.  If doing so, pour bacon fat into baking sheet once bacon is finished. 

2. Meanwhile, combine garlic, sundried tomatoes, salt, basil, cayenne and olive oil for croutons in food processor or mini-grinder.

3. Massage sundried tomato mixture into bread cubes, making sure each cube is coated.

4. When bacon is finished, remove rack from baking sheet and crumble bacon. Stir coated bread crumbs into bacon fat on baking sheet, reduce oven to 350*F and bake croutons for 20 to 25 minutes, stirring every 5 minutes, until crispy and golden brown.

5. Mix all dressing ingredients together in large salad bowl.

6. Toss lettuce, bacon, and croutons in bowl with dressing. 

Comments
A little while back, I made More Than Salad based on a recipe from Kayotic Kitchen.  I was disappointed and felt that there was entirely too much going on with that salad and, as a result, the salad suffered for it.  However, the dressing and croutons were really great and I wanted to revisit those ideas. 

This version of the salad is much more basic and leaves out everything except the lettuce, bacon, dressing, and croutons.  It was perfect.  I could see adding red onion and cherry tomatoes if I had them, and a crispy lettuce mix would be nicer than iceberg, but this salad really worked and we all loved it.  YUM!  Sometimes simplifying is the best solution.

Internet - Kayotic Kitchen

Green Enchilada Chicken Casserole

Ingredients
1 tablespoon olive oil
6-8 boneless skinless chicken breasts
²⁄₃ cup cilantro, chopped
2 cups frozen corn kernels
8 ounces cream cheese, softened
¹⁄₂ teaspoon cayenne pepper
1 teaspoon cumin
¹⁄₂ teaspoon kosher salt
¹⁄₂ teaspoon black pepper
4 cups onion, chopped
12 cloves garlic, minced
2 ¹⁄₂ cups chicken broth
1 ¹⁄₃ cup salsa verde
1 (4 ounce) can diced jalapeno pepper
18 (6-inch) corn tortillas
¹⁄₂ cup sharp cheddar cheese, shredded

Instructions
1. Heat oven to 425*F. 

2. Heat oil in large skillet over medium-high heat.  Add chicken and cook about 15 minutes per side or until cooked through.  Remove from skillet, cool slightly, then chop or shred. 

3. Mix chicken with 3 tablespoons cilantro, corn, cream cheese, cayenne, cumin, salt and pepper.  Stir well to combine. 

4. Return skillet to medium-high heat and cook 1 cup onion and half of garlic until softened, about 5 minutes.  Add onion mixture to chicken and stir to combine. 

5. Meanwhile, combine remaining onion, garlic, broth, salsa, and jalapeno in medium saucepan over high heat.  Bring to boil then reduce heat and simmer 15 minutes, stirring occasionally.  Remove from heat, cool slightly, add remaining cilantro, then blend with immersion blender.  (Or cool longer, transfer to blender, and puree.) 

6. Wipe out large skillet and heat over medium-high heat.  Working 2 to 3 tortillas at a time, cook each for 90 seconds per side.  Remove tortillas from pan and cut into quarters. 

7. Spread 1 cup salsa mixture in 9 x 12-inch baking dish.  Arrange 24 tortilla quarters over salsa.  Spoon half of chicken over tortillas.  Repeat, ending with remaining chicken.  Top with remaining tortilla pieces, pour remaining salsa over top, and then sprinkle with cheese.  Bake for 15 minutes or until bubbly and lightly browned. 

Comments
This recipe is from First Look, Then Cook.  The original recipe called for a teaspoon of cayenne and we all felt that this made the dish just a bit too spicy.  Next time, I’ll reduce it to ¹⁄₂ teaspoon or even none at all.  Otherwise, this was scrumptious.  We all loved it and are looking forward to leftovers later on in the week.  Great recipe and don’t let all of the steps scare you.  It really came together quite easily!  (It was also quite a bit tastier than the picture would lead you to believe.)

Internet - First Look, Then Cook

Ranch Sausage Cups

hidden = true Ingredients
1 pound Italian sausage, casings removed
1 onion, chopped
1 red bell pepper, chopped
3 cups Mexican cheese blend, shredded
1 cup ranch dressing
1 package wonton wrappers

Instructions
1. Heat oven to 350*F. 

2. Sauté sausage, onion, and bell pepper in large skillet over medium heat until sausage is cooked through and vegetables are soft.  Drain if necessary. 

3. Mix sausage and vegetables with cheese and ranch in large bowl. 

4. Spray 2 mini muffin pans with cooking spray and gently press 1 wonton wrapper into each cup.   Bake 5 minutes or until golden.  Remove from oven and fill each cup with spoonful of sausage mixture.  (If you just have one muffin tin, do this in two batches.)  Bake 5 minutes or until bubbly. 

Comments
This recipe is from With a Grateful Prayer and a Thankful Heart.  The sausage cups were great, we devoured almost an entire pan and the leftovers didn’t last for a very long time either!  We loved these and all felt inspired for delicious ways to tweak the basic recipe to yield more delicious results.  Highly recommended appetizer recipe!

Internet - With a Grateful Prayer and a Thankful Heart

Basil Vinaigrette

Ingredients
2 tablespoons Dijon mustard
4 tablespoons white wine vinegar
2 cloves garlic, chopped
¹⁄₂ cup fresh basil, chopped
¹⁄₂ teaspoon kosher salt
¹⁄₂ teaspoon freshly ground black pepper
1 cup olive oil

Instructions
1. Combine all ingredients in immersion blender cup and blend until smooth.  Serve with tomatoes, mozzarella, or other salads. 

Comments
This recipe is from The Perfect Pantry.  I served the dressing over awesome local tomatoes (maybe the last ones of the season) and fresh mozzarella.  Then I ate the leftover dressing over the remaining chopped up tomatoes since I couldn’t get enough of it!  The dressing has tons of great flavor and would be great in a pasta salad as well. 

Shown here with Grilled Butter Pesto Chicken.

Internet - The Perfect Pantry

Pigs in Blankets

Ingredients
8 strips bacon
8 hot dogs
8 slices cheddar cheese (about 1 inch high and 3-4 inches long)
1 package Pillsbury crescent rolls

Instructions
1.  Heat oven to 350*F. 

2. Cook bacon between sheets of paper towels in microwave about 3 to 5 minutes until bacon is starting to cook but still pliable. 

3. Cut slit into each hot dog, about halfway through.  Fill each slice with piece of cheese.  Wrap bacon around cheese-filled hot dog. 

4. Place each hot dog on edge of crescent roll then roll up as instructed by packaging with hot dog in the middle. 

5. Place wrapped hot dogs on baking sheet and bake 13 to 17 minutes, or until pastry is golden brown and cooked through. 

Comments
This is a favorite from my childhood and I’ve been thinking about it ever since we got our first package of hot dogs from Zekiah.  I asked my mom a few questions about how she did things and it was simple enough from there!  I thought they were delicious and Art and Lance were pleasantly surprised too.  Thanks Mom!

Shown here with French Fries and Dipping Sauce.

Person - Mom

Grilled Butter Pesto Chicken

Ingredients
1 (6 ounce) container pesto (or homemade pesto)
4 tablespoons butter, softened
1 whole chicken, giblets removed

Instructions
1. Prepare grill for grilling at a temperature around 375*F. 

2. Combine pesto and butter in small bowl. 

3. Loosen skin of chicken and, with clean hands, spread pesto butter between skin and meat.  Pat exterior of skin dry with paper towels then place chicken on upright roaster.  (Such as the Sittin’ Chicken.) 

4. Place chicken and upright roaster on baking sheet to catch any fat drippings and cook in grill until internal temperature reaches 165*F, about 45 to 60 minutes. 

5. Remove chicken from grill, cover in foil, and let rest for 10 minutes before carving. 

Comments
This recipe is inspired by Kayotic Kitchen.  The chicken turned out moist and full of delicious pesto buttery deliciousness.  Chickens are super easy to roast with the Big Green Egg and we were pretty pleased with how this one turned out. 

Shown here with tomatoes and mozzarella with Basil Vinaigrette.

Internet - Kayotic Kitchen