Broccoli and Grape Salad

Broccoli and Grape Salad
Serves 8

1 bunch fresh broccoli chopped
2 bunchs green onions chopped
1 cup celery chopped
2 pounds red seedless grapes cut in half
2 pounds green seedless grapes cut in half
1 cup mayonnaise
1/3 cup sugar
1 tablespoon vinegar
1 tablespoon mustard
1 package sliced almonds
1 package cooked and crumbled bacon
1 cup raisins

In a large bowl place the first 5 ingredients.  In a small bowl mix together the dressing (next 4 ingredients) and pour over broccoli mixture.  Mix in almonds, bacon, and rasins just before serving. This salad will keep in the refrigerator for 3-4 days. Stir before serving.

Cherry Fluff

Cherry Fluff

Serves 8

1 can cherry pie filling

1 container of whipped topping (8oz.)

1 bag small marshmallows

1 small can crushed pineapple

1 teaspoon almond flavoring

Mix all together and chill 1 hour prior to serving. This salad will last for several days in the refrigerator. Stir before serving.

Cranberry Refrigerator Dessert

Cranberry Refrigerator Dessert

Serves: 12

This dessert was a favorite of Kay Hess when she would make it for family gatherings usually Thanksgiving or Christmas. The directions below are modified to include a custard layer instead of the raw egg.

2 cups fresh cranberries, grinded

1 large bananas, (1 cup) diced

1 cup sugar

2 cups vanilla wafers, crushed

6 tablespoons butter, melted

1/2 cup butter, softened

1 cup sugar

2 eggs, beaten

1 cup whipped cream, whipped until soft peaks formed

Alternative Custard Layer:

1 cup sugar

1/2 cup flour

2 cups milk

4 eggs, beaten

2 teaspoons vanilla extract

Mix and chill the ground cranberries, bananas and 1 c. sugar let chill.  Mix 2 c. crushed vanilla wafers and 6 tablespoons butter.  Press 1/2 of crumb mixture into the bottom of a 9x13 pan.  Mix middle layer until creamy: 2 eggs beaten, 1 c. sugar, 1/2 cup soft butter.  Alternative to middle layer with raw egg would include substituting with a vanilla custard. Top middle layer with cranberries.  Then whip 1 c. cream until soft peaks form. Spread cream over cranberries. Top the desert with the remaining crust crumbs. Chill the dessert for 1-2 hours before serving.

Alternative custard layer:

In a 2-quart saucepan, mix sugar and flour. Add milk and stir until blended. Stirring over medium heat, bring to a full boil. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer. Remove from heat.

Stir in vanilla. Transfer mixture to a bowl and place a piece of waxed paper or plastic wrap directly on surface. Refrigerate at least 1 1/2 hours or until thoroughly chilled.

Scotch Eggs

Scotch Eggs

Serves: 6

This version is one that is a bit healthier than the original fried eggs they serve in England. They can be baked and cooled then taken on picnics.

1 pound turkey or pork sausages

1 cup panko breadcrumbs

8 plain or pickled hard-cooked eggs

1/3 cup panko breadcrumbs

1 egg, beaten

Divide sausage into 8 (2-once) portions. On lightly crumb-sprinkled surface, pat out each portion to about 1/8 inch thickness. Wrap completely around 1 of the hard-cooked eggs, pressing edges together to seal. Repeat with remaining sausage and hard-cooked eggs, pressing edges together to seal. Repeat with remaining sausage and hard cooked eggs. Roll sausage-coated eggs in crumbs in beaten egg. Place on baking sheet and bake in preheated 375 degrees F oven until lightly browned, about 20 minutes.

Roast Beast Dinner

Roast Beast Dinner

Serves 8

1 rolled beef roast

1 Tablespoon Penzyes Beef Roast Seasoning

1 Tablespoon olive oil

1 Tablespoon butter

2 carrots, sliced on the angle in 1 in. pieces

2 celery stalks, sliced on the angle in 1 in. pieces

1 yellow onion, sliced into 1 in. slices

1 container fresh button mushrooms

2 springs of fresh thyme

2 springs of fresh rosemary

2 pressed garlic cloves

1 cup beef broth

Directions: Preheat oven to 250 degrees.  In a dutch oven add olive oil and butter and heat to medium high.  Rinse and pat dry the roast, then season with the Penzyes seasonings all over the meat.  When the oil is hot add the roast. Let sit 2 minutes before turning to another side. You want to sear the meat all the way around so it seals in the juices. Once the meat is seared remove and place on a plate. Turn off the burner and add the remaining ingredients. Place the roast on top of the veggies and cover.  Put in a 250 degree oven for 3 hours. Take out of the oven and let rest for 20 minutes before serving.

Serve with Mash potatoes and gravy, roasted broccoli, and homemade dinner rolls.

To make the gravy:

1 Tablespoon butter

1 Tablespoon four

½ tsp. fresh ground pepper

1 cup drippings from roast

Directions: In a sauce pan heat burner to medium high and warm butter stirring in flour and pepper for a roué.  Let four become light brown stirring constantly (1 min.).  Slowly whisk in the drippings stirring until thick and bubbly.

Garlic Spinach Shrimp and Asian Infused Salmon

Garlic Shrimp
Serves: 4


Ingredients:
1 lb Shrimp- thawed if frozen
2 Tablespoons butter
2 tsp. olive oil
1/2 c. white wine
1/2 red onion, sliced thin in half moons
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1 package fresh spinach or 1 box frozen spinach, thawed and drained well
1 container of Gorgonzola cheese, crumbles
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
1/4 c. flour
1 Tablespoon Sunny Pairs- Penzyes Spices (or your favorite seafood seasoning)

Directions: Warm saute pan to medium high heat. Add butter and olive oil when butter is melted add onion and let soften. Add spinach, garlic and red pepper flakes. Stir until combined. In a resealable plastic bag, add flour, salt, pepper, spices, and shrimp. Shake bag to coat the shrimp. Add shrimp to pan and add the wine stirring until combined. Let cook three minutes and then add the cheese. You can thin it out with a little more wine if you need. Serve over pastas or with cooked gnocchi.

Asian Infused Salmon
Serves: 4

Ingredients:
1 lemon sliced into 1/4 inch slices
1/2 red onion sliced into 1/4 inch slices
4 Salmon filets- single serving (I get packaged salmon from Schwan's), thaw if frozen
2 Tablespoons oyster sauce
1 Tablespoon soy sauce
1 Tablespoon fresh lemon juice
pinch of salt and fresh ground pepper

Directions: Preheat oven to low broil.  On a foil lined jelly roll pan, place your lemon slices in groups of two per filet with an onion slice between them. Brush the fish on both sides with the sauce mixture (oyster sauce, soy sauce, lemon juice). Sprinkle salt and pepper on top.  Broil fish for 7-8 minutes. Serve with Garlic Spinach Shrimp or a simple fresh spinach salad.

Beef Stew

Monday evenings are very busy for the Cedar Rapids Hess Family. The girls have gymnastics and Joe has tennis.  So a crock pot meal is the way to go. On Sunday evening, I put this together then let the flavors meld over night and cook it on low all day so when we come home we have a hearty home cooked meal.

Beef Stew

A classic family meal with lots of ingredients and a few steps all worth the work!

Serves 8-10 (one full crock pot)

Ingredients:

¼ cup all purpose flour

1 ½ pounds beef stew meat, cut into bite size pieces

1 Tablespoon vegetable oil

2 Tablespoons butter

1 pinch of red pepper flakes

¼ teaspoon dried thyme

1 large onion, halved and sliced

1 cup dry sherry or red wine

2 Tablespoons Worcestershire sauce

1 Tablespoon spicy whole grain mustard

1 Tablespoon sugar

3 cloves garlic, minced

2 sprigs fresh rosemary, minced

3 sprigs fresh thyme, minced

¼ cup fresh parsley, minced

½ teaspoon kosher salt

½ teaspoon fresh ground pepper

1 (8 ounce) package of mushrooms, sliced

4 carrots, peeled and sliced

3 stalks celery, sliced

5 golden potatoes diced

4 cups beef broth stock

1 (8 ounce) can tomato sauce

Prep to make the process smooth (one bowl for each step):

11.     Prepare the veggies by cleaning the carrots, celery and potatoes and slice

22.   Sliced onion 

33.  Combine fresh minced garlic and mustard

44.     Combine the minced herbs

55.      Clean your mushrooms slice

66.      Combine the Worcestershire sauce and sherry or wine

Directions:

Preheat a stock pot to medium high add butter, red pepper flakes and oil. Pat the meat dry and add to a gallon size Ziploc bag. Add flour, salt, pepper to the meat then seal the bag and shake until all the meat is covered. Add the meat to the hot pan. Do not touch the meat for several minutes while it caramelizes (browns), then stir and let set again. Stirring the meat every minute thereafter until all sides are browned. Remove the meat to a bowl.

Add the onion to the pot and deglaze with the Worcestershire sauce and sherry or wine. Let the onion caramelize.  Once onion is lightly browned add the veggies, followed by the garlic and mustard. Add the mushrooms and stir all until combined.  Add the meat to the pot and add the beef broth and tomato sauce. Stir in minced fresh herbs, salt and pepper.  Place all in a crock pot and let it all mingle in the refrigerator over night.  Start crock pot in the morning on low and let it cook all day.  When you get home give it a good stir and if it is not thick and bubbly take the lid off and turn it to high.

This stew mix can be cooked in a Dutch oven at 325 for 3 hours.  

Roast Chicken and Chicken Noodle Soup

Roast Chicken

Serves 6

One poultry plastic bag

1 Tbs flour

One thawed whole chicken

3 carrots cut into 2 inch pieces

3 stalks celery, cut into 2 inch pieces

1 yellow onion, cut into quarters

4 tablespoons soft butter

1 Tbs olive oil

1 tsp kosher salt

1 tsp freshly ground pepper

½ tsp dried parsley

¼ tsp dried thyme leaves

¼ tsp dried sage

Directions: Preheat the oven to 250 degrees.  First, rinse and dry the bird by patting it down with a towel. (Discard towel) Using your fingers separate the skin from the breast making a pocket on the top of each breast. Shove half 2 tablespoons butter on each side.  Drizzle the olive oil over the bird and rub the oil all over the bird.  Open the bag and put the flour in the bag shaking it to get the flour all over the bag. Put the bird in the bag. . Place the veggies in the cavity of the bird (I even put some up by the neck).  Lastly mix the seasonings and sprinkle all over the top of the bird. Seal the bag and place in your roster. You will not need any water or broth (it will make the best broth for you! Bake the bird at 250 degrees for one hour and then turn it up to 350 degrees for another hour. Remove the bird and let set for 20 minutes before opening the bag and draining the juice into your sauté pan to make your gravy.  Make potatoes while the chicken rests.

Gravy

Serves 6

1 cup drippings from cooked chicken

3 Tbs flour

3 Tbs cold water

½ tsp salt

¼ tsp fresh ground black pepper

Directions: in a small resalable Tupperware container add the flour and water.  Secure lid and shake vigorously! Add to the boiling drippings while whisking.  When the gravy thickens use a spoon dipping it in to see if it coats the back of the spoon and then taste for salt and pepper. Add salt and pepper to taste. (Gravy usually needs salt.)

Mash potatoes

This recipe will make enough to serve 6 Roast Chicken dinner and again for Chicken and Noodles

1 bag Yukon Gold Potatoes, peeled and quartered

Water (enough to cover the potatoes)

1 chicken stock (the new small concentrated ones)

2 cloves smashed garlic

1 tsp kosher salt

1 stick butter

1 container chive cream cheese

1 Tbs fresh parsley, chopped finely

Directions: Bring potatoes and garlic to a boil and let boil for 30 minutes (until fork tender).  Save the water and drain into a large bowl.  Add butter and cream cheese let sit covered for 2 or 3 minutes. Once butter and cream cheese are softened use a potato masher and mash the potatoes to a creamy texture.  Top potatoes with parsley (make sure it is fresh it makes all the difference!)

Chicken Soup

Remove all the bones and skin from the remaining chicken and cut into bite size pieces

4 carrots, peeled and sliced thinly

1 onion, finely chopped

3 stalks celery, thinly sliced

1 Tbs olive oil

1 Tbs butter

1 tsp kosher salt

1 tsp fresh ground pepper

Potato water plus any additional 3 cups more water

1 chicken stock (the new small concentrated ones)

2 bay leaves

1 tsp fresh parsley

¼ tsp dried thyme

¼ tsp dried sage

Directions for the soup: In a large hot stock pot add olive oil, butter, carrots, onions and celery. Sprinkle salt, pepper, thyme and sage then stir and let cook on medium until softened about 5 minutes. Add chicken, potato broth, water and chicken stock. Let simmer while you make your noodles.

Egg Noodles

2 cups flour

3 eggs, beaten

½ tsp baking soda

½ tsp salt

¼ tsp fresh ground pepper (optional based on your like or dislike of pepper)

Directions: in a large mixing bowl add flour, salt, pepper and soda stir using a whisk until all is combined. Make a well in the middle of the flour.  Add eggs and slowly incorporate the flour as you turn the bowl with your spatula. Once the eggs are incorporated use your hands to mix the dough. Once you have a bowl of dough knead the dough for a minute and then cover the bowl with a clean dishtowel and let it rest for 15 minutes. Using a large cutting board and some flour for dusting roll out your dough as thin as possible (they expand like crazy when added to the boiling broth!). Using a pizza cutter make strips of dough. Separate out the noodles and place on cooling racks to dry out for awhile (couple hours). This recipe will make enough for two batches of soup. You can put half the noodles on a large cookie tray and freeze the noodles then put them into a plastic bag. 

Finishing  the Chicken Noodle Soup

When your noodles have dried some and your ready to add them to the soup bring your soup to a boil and slowly add a few noodles at a time stirring as you add them so they don’t clump together.  Then bring your soup to a simmer and let the noodles cook for 30 minutes.  They will be plump and delicious! Top the soup with parsley. My family likes to have the soup over mash potatoes. So warm up any leftovers you have from lunch.  Mash potatoes also freeze well so you can use and ice cream scoop and place them on a sheet pan to freeze and then place into plastic bags.  They only take about 3-5 minutes in the microwave to warm up (depending on how many you warm at one time).