Kim’s Simple Recipes

Submitted By Laura Levy

Hey Kim… Here is another one that deserves to be here since it is truly so simple… It’s a Puffed Chile Cheese recipe…

Chile Cheese

This is like a crustless quiche that is great for appetizers or brunch. You can vary this recipe by adding whatever you feel will taste good… but this very basic recipe is a great stand-by.

(10 servings)

Ingredients:

1/2 cup flour

1/2 teasp salt

10 eggs

4 cups, (blend of shredded Guyeure, white and yellow cheddar cheeses)

1 teaspoon baking powder

2 cups cottage cheese

1/2 cup butter. Melted

8 ounces diced roasted Anaheim chiles

Directions:

Preheat oven to 350 degrees. In a medium bowl, beat eggs until light and

lemon colored. Add remaining ingredients and blend until smooth.

Pour into a lightly buttered 9 x 13 baking pan and bake 35 minutes or until top is browned

This dip is the easiest to make and the first to go.  Some times the Crock Pot is so empty I am convinced that people wipe it clean with their fingers when no one is looking!

1 roll (lb) Mild sausage.  I use Jimmy Dean

2 8oz packages of cream cheese.  I have used 2 light or 1 light and 1 fat free and no one seems to know the difference.

1 can of Rotel

Brown Sausage in pan and crumble.  Drain oil.  Place all ingredients in a small Crock Pot and keep on low heat.  Serve with chips.  Preferably scoops.

Laura

Submitted by Laura Levy

Here is a recipe for you Kim…. Since Thanksgiving is coming up… this seemed appropriate…

Sausage, Wild Mushroom and Sourdough Stuffing

Every Thanksgiving I make this stuffing. It uses the best ingredients from my Wine Country heritage – wine (of course), sourdough bread, fresh herbs and wild mushrooms! It is simple and can be a bit of “chef’s delight” as each batch is a little different. I never stuff the turkey as I believe it increases cooking time and really doesn’t add to the stuffing’s flavor. Additionally, this should always be made on Thanksgiving and not assembled in advance. It’s best if it is done just before you intend to serve it.

This recipe is more of a guideline – as you should taste as you go to perfect the flavor to your personal; tastes. I guarantee this recipe will not be dry and is loaded with good flavor if you make sure you use all fresh, good quality ingredients.

Ingredients:

1 pound sourdough bread, cubed 1/2 inch thick
1 pound bulk Boulder pork sausage
1/4 stick butter (possibly more)
1 large yellow onion, chopped
3-5 large celery stalks, chopped
3 garlic cloves, minced
3/4 cup, good quality chicken stock/broth (not low sodium)
1/4 cup dry white wine
1.5 pounds crimini, oyster and other wild mushrooms that chop well, chopped – not too small
1/2 cup (or more) chopped fresh poultry seasoning (not dried!)
1/2 – 3/4 cup fresh chopped parsley
2 eggs, beaten until blended
Instructions:

Place bread cubes on a large baking sheet… toast at 400 degrees until lightly brown (about 12 min) Transfer the bread to an extra large bowl.

In a large frying pan over medium heat, cook the sausage until well cooked and crumbled (about 10 min.) Drain fat… transfer to the large bowl with the bread.

Add the butter to the drippings in the pan, reduce the heat to low/medium and melt the butter while scraping the bits of the pan. Add the onion and celery and saute’ for 1.5 minutes. Add garlic at the very end until fragrant (about 1 min). Transfer to the bowl with the bread.

In the same pan, add some butter and a splash of wine and saute’ the mushrooms until juices are rendered. Add to the bread. Add the poultry seasoning, parsley and fold in the eggs until all bread/mixture is well-coated. Dust with salt and petter and pour just a little bit of dry white wine (1/4 cup or less) into the mix and blend. Mixture should be very well blended and moist.

Butter a large, deep baking dish (at least 13 x9). Add stuffing mixture to dish and bake covered with foil at 325 degrees for 30 minutes. Uncover, stir mixture and bake until the top is lightly crisp (about 30 minutes longer)

Happy Thanksgiving!

http://laurasbestrecipes.com

It sounds a little strange, but it is really really good.

1 can of frozen Pink Lemonade (thawed)

3 light beers

3/4 cup vodka

Mix well.  Serve over ice and garnish with lemon, lime or orange slices.

Pork Chops in Panko

This recipe is a combination of one I grew up with from my dad and one my friend Paige gave me.  I don’t normally fry things (My preference is to grill – everything!).  Hope you enjoy a dish that makes me remember growing up.

4 – 6 pork chops boneless or bone-in.  I prefer bone-in

Salt and pepper

Cooking Pork Chops

2 eggs beaten

1 Tbs dry parsley

2 tsp. garlic powder

1 tsp. onion powder

1/2 cup Parmesan cheese

1/4 c vegetable oil

Mix all dry ingredients in a 9×13 baking dish

Sprinkle salt and pepper on pork chops

Dip in egg wash and then coat in dry ingredients.  Pan fry about 5-10 minutes on each side.

Sopapilla Cheesecake

This is one of my favorites. (I have added more vanilla and cinnamon) Compliments of Lauren W.  Thank you!

2 cans of crescent rolls

2 8oz packages of cream cheese, whipped or block at room temp.  I prefer the whipped.

2 cups sugar

2 tsp. vanilla extract

1Tbs ground cinnamon

1 stick of butter

Coat the bottom of a 9×13 glass baking dish with non stick cooking spray. Take 1 can of crescent rolls and spread on the bottom of dish.

Mix 1 cup of sugar(set the other to the side) with all the cream cheese and vanilla till smooth.  Spread mixture evenly on top of the bottom layer of crescent rolls and sprinkle about 1 tsp. of cinnamon on top.  Top with second can of crescent rolls.  Melt the butter and spread over the top.  Take the remaining sugar and spread evenly over the top. Sprinkle the remaining cinnamon over the top.  I like a lot of cinnamon so I always use at least a teaspoon more.

Bake for 30 min. @ 350                                                                                        

For the Salmon use the Zesty Broiled Salmon recipe.

2-3 Tbs. olive oil

1 medium onion chopped

1 quart heavy whipping cream

3 Tbs. capers, drained

Fresh ground pepper

1 pound pasta of choice

Fresh grated Parmesan cheese

Saute onion in olive oil until translucent, but not browned.  Pour in cream and cook about 10-15 minutes over medium high heat, stirring constantly so the cream will thicken.  Break salmon into bite size pieces and and add to sauce.  Stir until warmed through.  About 5-10 minutes.  Add capers and cook for another 2 min.  Serve over pasta and top with fresh ground pepper and Parmesan cheese

Salmon steaks in marinade

2-4 Salmon steaks.  About the size of your hand

1/4 cup Worcestershire sauce

1 Tbs. Honey Mustard

1 Tbs. Honey

2-3 dashes of Tabasco sauce

Mix all ingredients well and Marinate Salmon for 15-30 minutes.

Line a broiler pan with foil and broil Salmon on top rack of oven for  3 minutes per side.  Salmon should be just barely opaque through the thickest part.

Zesty Broiled Salmon

This is a recipe from my dad.  Trying to figure out the amounts was tricky.  My dad is one of those “I never use a recipe” cooks.  A “gluck gluck” of this and a “couple of shakes” of that.  I hope you enjoy it as much as I do.

3-4 lbs Top sirloin cubed 1 in sq.

Marinate in refrigerator  in 1/4 cup of soy for 2-3 hours.  Marinating longer is not going to hurt.  The soy is not only to add flavor it is a tenderizer.

Add 1 1/2 tsp garlic powder and 2 tsp. dried parsley flakes

1/4 cup Oyster sauce

1 tsp. fresh ground pepper.

Mix well and marinate about 3 hours.

Skewer on metal or wood skewers (If you use wood be sure to soak in water first). Skewer with meat, green peppers, onions (quartered) cherry tomatoes and pineapple if desired.

Grill on high about 4-5 minutes each side. Since it is round and not square you should be able to grill on 3 sides.

Do not over cook or meat will be tough

I love to drink these during the holiday season

1 8oz can of jellied Cranberry sauce

1 Tbs. sweet lime juice (Rose’s lime juice)

3Tbs. of liquid daiquiri or1/2 envelope of dry daiquiri mix

1/2 – 3/4 cup of light rum

Blend