Post delicious recipes here!

[Puffntuff]

I canned a bushel of Kentucky wonder greenbeans and a bushel of sweet corn cut from the cob yesterday.

 

[Puffntuff]

Pulled Pork Smoked Atomic Buffalo Turd Jalapeno Poppers

Prep time
30 mins
Cook time
2 hours
Total time
2 hours 30 mins

Ingredients

• 6 jalapeno peppers
• 6 slices of bacon, cut in half
• ⅓ cup cream cheese
• ⅓ cup grated cheddar cheese
• ¾ cup pulled pork
• ¼ cup bbq sauce, optional

Instructions

1. Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane.
2. Mix together the cream cheese and cheddar cheese.
3. Fill the hollowed out portion of the peppers with cheese mixture.
4. Place some pulled pork on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
5. Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned.
6. If desired, finish off by brushing the ABTs with BBQ sauce.

 

[Seamaiden]

Does anyone have exprince with canning? Looking for some advice and tips

Yes.

 

[Tuku]

@Puffntuff, that last recipe looks so good!



broccoli, cheddar and wild rice casserole

Serves 4 as a generous side

3 tablespoons butter
1/2 large onion, diced
Salt
2/3 cup uncooked wild rice blend, rinsed
1 pound broccoli
1 garlic clove, minced or pressed
1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon
Pinch of cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable or chicken broth
8 ounces cheddar cheese, coarsely grated
Freshly ground black pepper

Heat 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add onion and saute until translucent, about 5 minutes. Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring mixture to a simmer, then reduce heat to lowest temperature and cook with the lid on for about 50 minutes (or whatever amount of time is suggested on your package of rice). If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine.

Heat oven to 400 degrees.

Peel broccoli stems and dice them into large chunks. Cut florets into 1-inch pieces. Cook in boiling, well-salted water for 2 to 3 minutes, then drain.

You can use this same pan to make the cheese sauce. Melt remaining 2 tablespoons butter in pan over medium heat. Once melted, add the mustard powder (if using), a pinch of cayenne and garlic and let sizzle for 1 minute. Add flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes. Stir in smooth Dijon mustard if you didn’t use mustard powder.

Remove pan from heat and stir in 1/3 of grated cheese until melted. Season generously with salt and pepper.

Combine cooked wild rice blend and broccoli in a 2-quart baking dish or a 9-inch oven-safe skillet. Pour cheese sauce over and gently nudge to ensure all pieces get some sauce. Sprinkle remaining cheese over top. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top.

 

[Tuku]

Jap Chae Korean Glass Noodles Recipe
Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes

Ingredients:
1/2 pound dried Korean sweet potato noodles2 1/2 teaspoons sesame oil, divided1 tablespoon cooking oil3/4 cup thinly sliced onions2 carrots, cut into matchsticks2 cloves garlic, very finely minced3 stalks green onions, cut into 1" lengths1/2 cup fresh mushrooms, thinly sliced (shiitake or wood ear)1/2 lb spinach, washed well and drained2 tablespoons soy sauce2 teaspoons sugar1 tablespoon sesame seeds

Directions:
1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.

2. In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking. Fry onions and carrots, until just softened, about 1 minute. Add the garlic, scallions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.

 

[Puffntuff]

@Tuku those pulled pork jalapeños are addicting. I skip the creamcheese and blend Monterey Jack with the pulled pork and BBQ sauce.

 

[Tuku]

White Bean & Artichoke Hummus

Ingredients:

2 cans Great Northern Beans, drained and rinsed
1 14-ounce jar marinated artichoke hearts, drained and rinsed
4 cloves garlic
Juice of 1 lemon
2+ tablespoons extra-virgin olive oil (garlic, rosemary, or lemon are particularly delicious)
Kosher salt and freshly ground black pepper to taste

Instructions:

Place rinsed beans, rinsed artichoke hearts, garlic, lemon juice, and 2 tablespoons of olive oil in the blender and blend until smooth. If necessary, add more oil to reach desired consistency. Season to taste with salt and pepper and transfer to a serving dish. Allow to stand for at least 30 minutes. Before serving, drizzle with 1-2 teaspoons of olive oil and garnish with a pinch of coarse salt and freshly cracked pepper. Serve with fresh veggies, freshly baked bread, pita chips, pretzel chips, as a spread on sandwiches, or on salads.

 

[Tuku]

Chicken in Tomato Sauce With Chickpeas and Kale

Ingredients

• 1 cup breadcrumbs
• 1 tablespoon plus 1 teaspoon dried oregano, divided
• 1 tablespoon plus 1 teaspoon dried thyme, divided
• 1 medium garlic clove, minced or grated with a Microplane
• 4 skinless boneless chicken breasts (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, divided
• 1 shallot, thinly sliced
• Pinch of dried red chili flakes
• 1 (28-ounce) can whole peeled tomatoes
• 1 cup homemade chicken stock or store-bought, low-sodium chicken broth
• 1 (14-ounce) can chickpeas, drained and rinsed
• 2 cups lacinato (Tuscan) kale, stems removed and leaves cut into 2-inch ribbons

Procedures

1. Heat a 12-inch skillet over medium heat until hot. Add the breadcrumbs and toast them, stirring occasionally, until lightly browned, 2 to 3 minutes. Stir in 1 teaspoon oregano, 1 teaspoon thyme, and the garlic, and cook until fragrant, about 1 minute longer. Transfer breadcrumbs to plate and set aside.
   
   
2. Season chicken breasts with salt and pepper. In the same skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add chicken and sear on both sides until golden-brown, 5 to 6 minutes per side. Transfer chicken to a plate and set aside.
   
   
3. Add the remaining 1 tablespoon oil to the skillet and heat over medium-high heat until shimmering. Add shallot and a pinch of salt and cook until softened, about 2 minutes. Add chili flakes and remaining 1 tablespoon each oregano and thyme and cook until fragrant, about 30 seconds. Add tomatoes, their liquid and the stock and bring to a simmer, breaking up the tomatoes with a wooden spoon. Simmer until sauce has thicken slightly, about 10 minutes. Add chicken and simmer until cooked through, about 5 minutes.
   
   
4. Stir in chickpeas and kale and cook until chickpeas are warmed through and kale is wilted, about 2 minutes. Top with the breadcrumbs and serve immediately.
   

 

[Kitty]

I love chocolate :p


Triple Chocolate Fudge Brownies with Walnuts

From The Gourmet Cookbook
Makes 24 brownies
6 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cup sugar
2 teaspoons vanilla extract
4 large eggs
3/4 teaspoon salt
1 cup all-purpose flour
6 ounces (1 cup) semisweet chocolate chips
1 cup walnuts, coarsely chopped

Preheat oven to 350 degrees. Butter and flour a 13×9 inch baking pan.

In a medium bowl set over a pan of barely simmering water, melt the bittersweet and unsweetened chocolate with the butter. Stir until smooth and remove from heat. Cool to lukewarm.

Stir in the sugar and vanilla. Then add the eggs one at a time, stirring well after each. Add salt and flour and mix until just combined. Stir in the chocolate chips and chopped walnuts.

Pour batter into the prepared baking dish and smooth top. Bake until a toothpick inserted into the center comes out with moist crumbs, about 25-30 minutes. Cool completely in pan, then cut into 2 bars.

 

[Kitty]

This one is sooo good! YUM. I like to sweeten it with maple syrup.

DECADENT COCONUT MILK CACAO CHOCOLATE MOUSSE

Ingredients:

Serves 2-4 (depending on your will power)

• 1 can of full fat chilled coconut milk
• ½ cup of cacao powder
• 1 tsp of vanilla
• 1 tsp of cinnamon
• 1 tsp chilli powder

Extra toppings:

• raspberries or your favourite berry
• un-sweetened shredded coconut
• cacao nibs
• nuts (I used pecans)
• drizzled honey (*if you want the mousse sweeter you could also add in 1-2 tbsps of honey when whipping all of the ingredients together, I just drizzled a little on top of mine)

Directions:

The day before you want to make this mousse put a can of full fat coconut milk in the fridge (I actually keep a can in my fridge at all times) so that it can chill.

Scoop the thick coconut cream into a large bowl (try to keep as much liquid out as possible) and whip for about 1 minute, then add the rest of the ingredients and whip for another 3-5 minutes.

You can eat this right away or you can chill again in the fridge for a couple of hours. The mousse will become thicker as it chills (I prefer it chilled again).

 

[Kitty]

And this one too. Again, I prefer to use maple syrup over honey. The honey is too strong in flavor.

Mexican Chocolate Avocado Mousse

Ingredients

• 2 ripe avocados
• 1/2 cup organic raw cacao powder
• 1/2 cup full fat coconut milk
• 1/3 cup local raw honey, to taste
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon, to taste
• 1/4 teaspoon ground ancho chile, to taste

Instructions

1. Combine all ingredients in food processor and process until completely smooth.
2. Taste and adjust seasonings.
3. Spoon into serving dishes and chill to set.

 

[Tuku]

Spicy Miso Ramen EXPRESS

Photo by Mandy @ Lady and pups

Serves approx 8

Spicy miso paste and condiments:

• ** SPICY MISO PASTE:
• 1/2 cup (130 grams) of white miso paste
• 1/2 cup (130 grams) of red miso paste
• 1/3 cup (80 grams) of sichuan douban chili paste
• 1 small (or 3/4 medium) onion, cut into chunks
• 6 cloves of garlic, smashed
• 2" (33 grams) of ginger, cut into chunks
• 3 tablespoons (60 grams) of mirin (Japanese sweet rice wine)
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon dashi granules
• 2 teaspoons (17 grams) of sesame paste (if Asian brands are unavailable, use tahini)
• ** SHOYU SOFT-BOILED EGGS:
• 4 large free-range eggs
• 3 tablespoons soy sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon water
• ** GARLIC AND TOGARASHI OI:
• 2 small shallots, finely minced
• 2 cloves of garlic, finely minced
• 1/2 teaspoon sesame seeds
• 1/4 cup vegetable oil
• 2 1/2 tablespoons Japanese seven spice (shichimi togarashi)

1. TO MAKE THE SPICY MISO PASTE: Combine all of the ingredients in a blender and blend until smoothly pureed. You may need to stop and scrape the blender a few times to get it going in the beginning. Transfer the mixture into a pot and set over medium heat. Bring to a low simmer and keep cooking/stirring for another 5 min. Let it cool completely and store in an air-tight container in the fridge until needed.
2. TO MAKE THE SHOYU SOFT-BOILED EGGS: Gently place the eggs in a small pot and fill it with water until the eggs are covered by 1?. Add a generous pinch of salt (not listed in the ingredient-list because it’s more of a superstition for easy-peeling than anything…) and bring the water to a bare simmer on medium-high heat, then immediately lower the heat down to low (only enough heat to keep it at a bare simmer/or if you want to be anal, 212ºF/100ºC). The second the water reached the right temperature, set the timer at 4:30 min. Gently move the eggs around a few times during cooking. Once the timer goes off, immediately transfer the eggs into cold water and leave them to cool completely. Combine soy sauce, dark brown sugar and water in a small sauce pot. Warm up the mixture just enough to melt the sugar, then set aside. Peel the eggs then submerge them in the soy sauce-mixture. Turning them occasionally while marinating for 2~3 hours.
3. TO MAKE THE GARLIC AND TOGARASHI OIL: Combine minced shallots, minced garlic, sesame seeds, salt and vegetable oil in a small pot and set over low heat. Slowly cook/stir until the garlics are crispy and lightly browned, approx 5~6 min. Turn off the heat and add the Japanese chili powder/togarashi. Give the mixture a stir and let it sit for a few hours or overnight.

Spicy miso ramen: (for TWO SERVINGS only)

• 7.7 ounces (220 grams) of fatty ground pork
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon dried shitake mushrooms
• 2 cups (475 grams) of unsalted chicken or pork stock
• 1 cup (227 grams) of unsweetened, unflavoured soy milk (Asian brands preferred but if unavailable, American brands is ok, too)
• 1/2 cup + 1/4 cup of spicy miso paste
• 2 servings of fresh ramen noodles
• 4 tablespoons finely diced scallions
• 1 sheet of nori/Japanese sushi seaweed, cut into rectangular sheets

1. NOTE: It’s important that you use unsalted, or minimally salted stock for this recipe. I always store homemade, unsalted chicken/pork stock in the freezer as it gives me total control of the seasoning in the final dishes. Whether you are using homemade or store-bought, if your stock already has a prominent saltiness to it, you’ll have to reduce the amount of spicy miso paste to accommodate which will reduce the miso-flavour in your soup. You’d be trading flavours with salt, see? The type of soy milk may also make a difference. I prefer Asian-style unsweetened soy milk which tends to carry a stronger “tofu/soy bean” taste, but if that’s unavailable, American brands soy milk will do, too. Just make sure it isn’t sweetened, or flavoured with vanilla or etc.
2. TO MAKE THE SPICY MISO RAMEN: Rinse the dried shitake mushrooms to get rid of any sand/dirt. Finely chop them and set aside (without soaking). In a large soup pot, heat up 1 tbsp of toasted sesame oil on high heat and start browning the fatty ground pork with ground black pepper. Once the pork has broken up, browned, and released its fat, add 1/4 cup of the spicy miso paste and cook for another min until fragrant. Add the chopped shitake, unsalted stock and unsweetened soy milk and bring to a simmer. Place 1/2 cup spicy miso paste on top of a very fine sieve. Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup (it may seem very thick and troublesome in the beginning but be patient, it’ll dissolve eventually). You’d be surprised at how much “solids” within the paste will remain on top of the sieve, which if dumped directly into the soup, will make the soup very thick and “sauce-like”.
3. Discard the “solids” in the sieve and let the soup simmer for another 5 min. If the soup tastes quite salty at this point, that is correct. It’s Japanese ramen… It is salty. Cook the fresh ramen noodles according to package instructions, and drain well. Divide the noodles into two large bowl and ladle the soup on top (you may have a bit more than needed). For each serving, place 1 shoyu egg (cut into half), 2 tbsp of finely diced scallions, 3 rectangular nori sheets, and 2 tsp of garlic and togarashi oil.
4. Slurp away.

 

[chickenman]

Grass fed prime rib cap.
Seasoned with French course sea salt.
Pre heat roast convection oven to 550 degrees. Insert meat. Turn heat down to 250.
!10 mins later add potatoes. Prefer

rare to medium...