Kim’s Simple Recipes

This Recipe will make about 12 cups

12 Tablespoons of unsalted butter

4 onions diced

10-16 celery stalks dices.  I like celery so I use closer to 16

10 large fresh sage leaves, chopped.

5 cups of Chicken Stock.  I use low sodium.

1 cups of dry white wine

2 loves of stale white bread cut into 1 inch cubes.  French or Sourdough will work too.

2 teaspoons of salt

4 teaspoons of fresh ground pepper

3 cups of flat leaf parsley coarsely chopped.

6-8 Chinese sausages (lap cheung) diced.  I cook mine in a steamer for about 15 minutes before cutting.

Melt butter in a large skillet.  Add onions and celery, and cook over medium heat until onions are translucent.  Add sage, stir to combine and cook about 10 min.  Add 1/2 cup of chicken stock and 1/2 cup of white wine.  Cook for about 5 – 10 minutes, until liquid has reduced by about half.

Transfer mixture to a large mixing bowl.  Add all remaining ingredients.  Mix well to combine.

Place enough cheese cloth in the cavity of the turkey so that it is hanging out over the sides.  Fill the turkey with stuffing.  Do not pack full, just fill loosely.  The point of the cheese cloth is to make it easy to remove the stuffing!  To cook remaining stuffing, or if you do not like to stuff the turkey, butter or spay a baking dish with cooking oil and bake for 45 minutes at 375°

I have been know to want stuffing with dinner in May!  My lazy way to make it:  1 box of original flavored stuffing.  1/2 onion diced.  3 celery stalks.  4 sage leaves and 2-3 Chinese sausages.  Steam Chinese sausage.  Saute onion, celery and sage.  Substitute some of the water for white wine and add to onion celery and sage mixture.  Follow the instructions on box and when mixing add Chinese sausage.

Crock Pot Pork Tenderloin with Cranberry Sauce

I just made this the other night but I added half a can of Chipotle peppers in Adobo sauce….Amazing.  Used the left overs for pulled pork sandwiches and the add kick of the peppers made it delicious.  A must try. 

Another simple recipe that will keep you coming back for more. 

3 pound pork loin.  Actually any Pork roast will work, just be sure to trim the fat. 

1 can of whole cranberry sauce 

1 large onion sliced in 1/4 inch slices. 

Place onions in bottom of Crock pot.  Place pork roast on top of onions and pour cranberry sauce on top.  Cook for 8 hours on low or 6 hours on high. 

I have made this with out the onions and it is still just as good.

Submitted by: Wendy Heins

Mexican Cornbread

Cornbread has always been one of those items I could take or leave.  Not any more!

Here is the Mexican Cornbread I brought to the tennis party. Enjoy!

2 eggs, lightly beaten
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded cheese
1 large onion chopped
1 (8oz) can cream-style corn
1 can chopped green chilles
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350°. Grease an 8 or 9 inch square baking dish or a cast iron skillet.

In large bowl combine eggs, corn oil, and buttermilk. Add shredded cheese, creamed corn, onions, and chilles. Mix well.

In small bowl wisk together corn meal, flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to egg and corn mixture.

Pour into greased pan and bake for 30 – 40 minutes or until an inserted toothpick comes out clean.

Can serve warm or at room temp but is best warm!

Surprisingly good.

1 pound of pork sausage Sage flavored.  I use Jimmy Dean.

2 chicken bouillon cubes

2 cups of water

1 green pepper chopped

2 green onions chopped

1 celery stalk chopped

1 cup of raw white rice.

1 Tablespoon Worcestershire sauce

In a large skillet, brown and crumble pork.  Pour off fat if necessary.  Dissolve bouillon in the water and add to the sausage.  Add the green pepper, green onion, celery, rice and Worcestershire sauce.  Stir well to mix all ingredients together.  Bring to a boil then cover and simmer for 45 minutes to 1 hour.  Till rice is done.

For all of the chocolate lovers….  You are now only 5 minutes away from Chocolate cake at any time, day or night!

4 Tablespoons flour

4 Tablespoons sugar

2 Tablespoons cocoa

1 egg

3 Tablespoons milk

3 Tablespoons oil

3 Tablespoons Chocolate chips (optional)

A small splash of Vanilla extract

1 lg. coffee mug

Add the dry ingredients to the mug and mix well.  Add the egg and mix thoroughly.

Pour in milk and oil and mix well.

Add chocolate chips(if using) and vanilla, and mix again.

Put the mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug but don’t be alarmed!

Allow to cool a little while and tip out on to a plate if desired.

This can serve two if you are feeling up to sharing!

To change this to a Weight Watchers© dessert totaling 3.5 pts.

Substitute the following:

Splenda (4 packets) for the sugar

1/4 cup Eggbeaters for the whole egg

3 Tablespoons unsweetened applesauce for the oil

Submitted by Mandy Childs

Kim, this is awesome. Okay so here’s one for ALL your Jewish friends. (Am I the only one?) Either way, EVERYONE will love this:

For Channuka – Potato Latkes

4 Baking Potatoes peeled
1/2 onion (I like to use the sweet ones)
2 eggs
1 tsp. salt
4 tbsp. flour

Put the potatoes and the onions in a food processor with the blade and chop finely. Add remaining ingredients and mix together.
Place into a sieve to get rid of some of the liquid.
Pour oil into a large frying pan, enough to cover 1/2 inch, and heat.
Once it is hot, place tablespoons of the mixture into the hot oil, flatten and cook for 5 minutes on each side.
Drain onto paper bags (the kind from the store.)
Serve with Apple sauce and/or sour cream!
ENJOY

Roasted Potatoes

2 large Potatoes

3 large Sweet Potatoes (I use 4 because I love sweet potatoes)

*Cut potatoes into 1 inch square pieces

Pre-Heat oven to 450°

In a large bowl add potatoes, 2-3 Tablespoons of chili infused olive oil and coat evenly.

Add the following spices:

1 teaspoon Lawreys Season Salt

1 teaspoon Adobe

1 tsp. Mrs. Dash Original

1/2 teaspoon garlic powder

1 Tablespoon Parsley flakes

1-2 dashes of cayenne pepper.

Roast in a 9×13 baking dish at 450° for 15-20 minutes Turn down oven to 350° and cook for 20 minutes  Until fork tender.

* For crisper potatoes cut into 1/2 -1/4 inch square pieces After turning oven down to 350° check with fork after 15 minutes.

Not being a big fan of the traditional Sweet Potatoes with Marshmallow on top I came up with this.

4-6 lbs of sweet potatoes

4 Tbs of Bourbon

1 stick of butter, softened

2 cups pecan halves

1 tsp. kosher salt

2 Tbs. packed dark brown sugar. Light will work just as well.

Preheat oven to 425°

Prick sweet potatoes with a fork and bake in oven about 1 hour.  When the potatoes are cool enough to handle, peel potatoes cut into quarters and put in food processor.  Add bourbon and 6 Tbs. of butter.  Puree about 1 min.  Transfer to a 2qt shallow baking dish.

Reduce oven temp to 325°

In a shallow baking pan spread pecans in a single layer and bake about 10 min.  In a small bowl toss pecans with the remaining 2 Tbs. of butter and kosher salt.

Evenly spread pecans on top of puree and sprinkle with brown sugar.  Bake till heated through and pecans are slightly brown.  About 30 min.

Carnitas Roast

This recipe is a mixture of mine and  a very good friends, who is also one of my favorite cooks. Thanks John Flynn

1 Pork Boston Butt about 4-5 lbs.  It is hard to find smaller.  If making for a small group and you don’t want leftovers you could always cut it in half and freeze 1 for later.

1 Tbs. salt

1 tsp. coriander

1 tsp. Oregano

1 tsp. Fennel seed

1 1/2 tsp. cumin

2 onions sliced

2-3 carrots chopped.  I usually have mini carrots on hand and just throw in about a cup.

About 4 cups of Orange Juice

Put pork in a lg. stock pot and cover with water and Orange Juice.  About 4 cups each.  This will vary depending on the size of your pot.  I always lean toward more O.J. then water.  Add spices and bring to a boil.  Cover and simmer for 3-4 hours.  Remove Pork and put in a foil lined baking pan(easier to clean up!)fat side up.  Top with some of the onions and roast uncovered at 350° for 1 – 1 1/2 hours

Remove from oven and shred with 2 forks.  Serve with flour tortillas, sour cream and pico de gallo.(recipe below)

Pico de Gallo

1 bunch of cilantro chopped

1/2 onion diced

5-6 Roma tomatoes diced

Mix together sprinkle with salt if desired and serve.  Depending on your taste you can add a half of a jalapeno seeded and chopped.

Carnitas Burrito

I am not a big dessert person, but I love this cake.  Matter of fact it taste very similar to the cake I had at my wedding!

For the cake:

1 cup chopped pecans

1 pkg. yellow cake mix. Do not use the kind with pudding in the mix

1 3 3/4 pkg. instant vanilla pudding

4 eggs

1/2 cup oil

1/2 cup water

1/2 cup spiced*  rum

Glaze:

1/4 lb butter

1/4 cup water

1 cup sugar

1/2 cup spiced* rum

Heat oven to 325°.  Grease and flour a 12cup Bundt Pan.  Sprinkle nuts around the bottom of the pan.  Mix all cake ingredients together and pour batter over nuts.  Bake for 1 hour.  Cool inverted on serving plate.

While cake is baking make the glaze.  Melt butter in a sauce pan.  Stir in water, sugar and rum.  Stirring constantly boil for 5 min.

When cake has cooled using a toothpick poke hole in the top of the cake.  This will allow the glaze to absorb into the cake.  With a pastry brush, brush glaze on top and sides of cake.  Just before serving, sprinkle with powdered sugar.

If you don’t like nuts, just omit them.  You can also use any type cake pan you want, I just like the look of the bundt pan.

*If you don’t have spiced rum dark rum will work too.  I just think it is better with spiced.