Kitchen Witches
Reiko Alchemi
Mashed Potato Gravy Bombs
NOTES:
Finally something fresh and fun to do with all that leftover mashed potatoes and gravy. We wanted something a little different so we came up with these. The trick to getting the gravy inside each bomb is to freeze it in ice cube trays. The gravy melts as the balls fry up, and the Parmesan cheese gets nice and melty as well. These little gems are packed with flavor, and are a ton of fun to snack on as an appetizer or side dish. If your family is anything like ours, these will be gobbled up in no time.
PREP TIME: 1-2 hours waiting, 20 min active
COOK TIME: 3-5 min per batch
YIELD: Serves 4ish (I can eat a whole batch myself)
INGREDIENTS:
2 cups mashed potatoes, chilled
1/2 cup gravy
1/2 cup flour
1/2 cup plain breadcrumbs
1/2 cup Parmesan cheese, grated
1 egg, beaten
1/2 cup cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
Vegetable oil, for frying
DIRECTIONS:
Pour gravy into an ice cube tray and freeze until solid, 1-2 hours, or overnight.
Set up a breading station by placing flour, eggs, and breadcrumbs into three separate bowls.
In a large bowl, mix together mashed potatoes, cream cheese, parmesan, garlic powder, cayenne, salt, and pepper.
Remove the gravy from freezer and cut each cube into 3-4 smaller pieces, if using a large ice cube tray.
Wrap 2-3 tablespoons of potato mixture around one gravy cube. Roll each ball in flour, dredge in egg mixture, then roll in the bread crumbs. Repeat with remaining potatoes and gravy cubes.
In a large pot or skillet, heat 3-4 inches of vegetable oil to 375ºF.
Making sure to not overcrowd the pan, fry potato bombs in batches for 3-5 minutes, or until golden brown.
Transfer with a slotted spoon to a paper towel-lined dish and let drain.
Serve immediately and enjoy.
Hoagie Bake
NOTES:
A simple meal for those holiday evenings when you are busy or just sick of holiday foods and want something different. Good for nights like Dec 23 or 26 when you want something easy and yummy that has nothing to do with the holidays.
PREP TIME: 10 Min
COOK TIME: 35 Min
INGREDIENTS:
2 rolls croissant dough
3 eggs
1/2lb ham
1/4lb salami
1/4lb pepperoni
8-10 slices of swiss cheese
8-10 slices of provolone cheese
Parmesan cheese
DIRECTIONS:
Beat 3 eggs together in a bowl.
Unroll 1 package of croissants into the bottom of greased rectangular baking/cake pan.
Cover the croissant dough with a layer of ham, a layer of salami, and a layer of pepperoni.
Top the meat with the swiss and the provolone.
Pour 1/2 the egg mixture on top.
Unroll the second package of croissant dough over the top.
Pour the rest of the egg mixture over the dough and spread it around evenly.
Top with a sprinkle of ground Parmesan cheese.
Bake at 350 for 25 minutes uncovered.
Cover and bake an additional 10.
Pumpkin Cheesecake
NOTES:
A semi-easy Pumpkin pie cheesecake recipe
PREP TIME: 1 Hour
COOK TIME: 55 Minutes
YIELD: 3 Cheesecakes
INGREDIENTS:
2 8oz Packages of Cream Cheese
1 8oz can Sweetened Condensed Milk
1 30oz can Libby's Easy Pumpkin Pie Mix (not the pure pumpkin, the premixed pie mix)
2 Eggs
3 premade graham cracker pie crusts
DIRECTIONS:
Let the cream cheese warm on the counter for about 30 min before placing in a large bowl.
Preheat oven to 350
Whip with a mixer the cream cheese a few min till soft and fluffy.
Add condensed milk and eggs to the cheese.
Mix on medium until blended.
Mix on high for about 15-20 minutes or until your hand goes too numb to hold the mixer.
Add the can of pumpkin mix to the cheese mixture.
Mix on med-low till blended.
Whip on high with mixer until completely smooth and creamy, about 15-20 min again, or until your hand goes too numb to hold the mixer.
Pour the mixture into the pie crusts up to almost the edge of the graham cracker crust.
Place the crusts on cookie sheets. Using a silicon pan liner on the cookie sheet will help keep the bottom from getting overcooked.
Reduce the oven temperature to 325 and place the pies in the oven.
Bake for about 55 minutes or until the pies are almost setup and not jiggly in the center. Pies will be puffed up.
Remove from the oven and let cool. They will fall as they cool.
Place in refrigerator for at least 2-3 hours, overnight is better, until the pies are completely cold and set up.
Top with whipped cream and serve.
AkiaFlame
Turkey Soup
1 turkey carcass
4 quarts water
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 1/2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
1/2 cup uncooked barley
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 bay leaf
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon paprika
1/4 teaspoon poultry seasoning 1 pinch dried thyme
Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.
Chicken or Turkey Tetrazzini Deluxe
1 (16 ounce) package linguine pasta
1/2 cup butter
3 cups sliced fresh mushrooms
1 cup minced onion
1 cup minced green bell pepper
2 (10.75 ounce) cans condensed cream of mushroom soup 2 cups chicken broth
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen green peas
1/2 cup cooking sherry
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken or turkey breast
1 cup grated Parmesan cheese paprika to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
Preheat oven to 375 degrees F (190 degrees C).
Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Apple Crisp with Cranberry sauce
4 Granny Smith apples - peeled, cored and sliced
1 1/2 cups whole berry cranberry sauce
1 cup whole wheat pastry flour
1 cup rolled oats
2/3 cup packed brown sugar
2/3 teaspoon ground cinnamon
1/2 cup butter, melted
Preheat the oven to 350 degrees F (175 degrees C).
Place apple slices in an 8 or 9 inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.
Crimmnox
Cinnamon Biscuits
Ingredients:
2/3 cup sugar
1 tablespoon cinnamon
1/3 cup margarine or butter, melted
2 (6-oz) cans refrigerated buttermilk biscuits
Steps:
Preheat oven to temperature specified on the can of biscuits (usually 350-400).
Grease cookie sheet with butter (or whatever you want to grease it with, but, yum, butter)
Mix cinnamon and suger in a bowl, add more cinnamon as desired ;)
Dip each biscuit into the bowl of melted butter and coat both sides
Twist each butter coated biscuit into the bowl of cinnamon/sugar mix coating both sides.
Now, here is the secret. Bury the biscuit in the cinnamon/sugar mix and then lightly shake off some of the excess so that some is still on top.
Place 1 inch apart on the cookie sheet.
Back according to the time specified on the biscuit can, usually around 12 minutes.
Remove and eat warm :))
Hot Buttered Toffee Coffee
Ingredients:
4 ounces coffee mocha ice cream
6 ounces hot coffee
2 tablespoons butterscotch topping
2 teaspoons almond liqueur
whipped topping
1 tablespoon toffee pieces or 1 tablespoon chopped chocolate-covered english toffee bar
Directions:
Spoon ice cream into a large coffee mug
Pour coffee, butterscotch topping and almond liqueur over ice cream
Garnish with a dollop of whipped cream and sprinkle of toffee chips
Cherry Bruschetta
Ingredients:
1 loaf ciabatta
extra virgin olive oil
100g (3.5 oz) ricotta
12 cherries
80g (3 oz) prosciutto
Steps:
Heat the grill to its highest setting.
Pit and halve the cherries.
Cut the ciabatta into 12 slices, then brush each slice on both sides, with a little extra virgin olive oil.
Grill the bread for 2 mins each side.
Spread over the ricotta.
Arrange the cherries them on top of the bruschetta with the prosciutto.
Drizzle over some more olive oil to serve.
RavnFall
Asparagus, Crispy Prosciutto and Brie Grilled Cheese
Ingredients
4 large slices rustic bread (such as como)
1/8 cup olive oil
1 clove garlic
8 ounces brie cheese (or some other soft, melty cheese)
16 spears asparagus
kosher salt
8 slices prosciutto
Instructions
Heat a grill or grill man to medium heat.
Reserve 2 tablespoons of the olive oil and drizzle the rest over the bread, oiling both sides of each piece.
Grill the bread on both sides until lightly golden and toasted, then set aside. (Leave the grill or pan on medium heat). Rub each slice of bread on both sides with the raw garlic clove, which will turn into a thin layer of garlic paste on the surface of the bread.
In a heavy skillet, fry the prosciutto over medium-high heat until all of the fat has rendered and the prosciutto is crispy. Set aside.
Cook the asparagus in the prosciutto fat pan and sprinkle with salt and grill until tender on the hot grill or grill pan. About 3-4 minutes.
Layer two ounces of cheese on each slice of bread and cook in same pan for about 1 minute or JUST until the cheese has started to melt.
Pile the asparagus on top of the cheese and put the prosciutto on top. Serve sandwiches hot or slice in half and serve as appetizers.
Crock Pot Mac N Cheese
Ingredients:
12 ounce no cook elbow macaroni
4 & 3/4 cups milk
12 ounces evaporated milk
4 cups shredded cheddar cheese
1/4 cup grated parmesan cheese
8 ounces cream cheese
1/2 tsp. ground mustard (optional)
1/2 tsp. salt (optional)
1/4 tsp. pepper (optional)
Directions:
Add all ingredients to the crock pot and gently stir
Set crock pot to high and cook for 2 hours (I stirred every 30 minutes)
Feeds approximately 4-6
Additional Notes:
Cooking time will vary by crockpot. Two hours was perfect for mine, check noodles after 2 hours and if need be, cook a little longer.
Try some “Extras” Ham? Bacon? Toss some Frenchs Crispy Onions on top to give it some added taste and texture.
Baileys Choc Chip Cheesecake
CRUST
2 cups oreo cookie crumbs
1⁄4 cup sugar
6 tablespoons butter, melted
FILLING
2 1⁄4 lbs light cream cheese (room temperature) or 2 1⁄4 lbs cream cheese (room temperature)
1 2⁄3 cups sugar
5 eggs (room temperature)
1 cup Baileys Irish Cream
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
COFFEE CREAM
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
chocolate curls, as garnish
DIRECTIONS
For crust: Preheat oven to 325°F; coat a 9-inch spring form pan with cooking spray.
Combine crumbs and sugar in bowl. Stir in butter. Press mixture into bottom and 1 inch up the sides of the springform pan.
Bake until light brown, approx 7 minutes.
Filling: Beat cream cheese until smooth with electric mixer.
Gradually add sugar, then eggs one at a time.
Add Bailey's and vanilla. make sure well mixed.
Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle the rest of the chocolate chips on the top.
Bake approx 1 hour & 20 minutes or until cake is puffed and springy in the centre and golden brown.
Cool in fridge.
For Cream: Beat cream, sugar and coffee powder until peaks form. spread over cooled cake.
Garnish with chocolate curls. (I grated chocolate bar with cheese grater, not the most fancy but it worked well enough).
Reiko Alchemi
Parmesan Crusted Chicken
Ingredients
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
(DO NOT USE MIRACLE WHIP)
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
Method
1 Preheat oven to 425°.
2 Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
3 Bake until chicken is thoroughly cooked, about 20 minutes.
Garlic Parmesan Noodles
Ingredients
1 (16 ounce) package pasta
1/3 cup butter
1 1/2 cups heavy whipping cream
2-3 cloves garlic, peeled
ground black pepper to taste
1 cup grated Parmesan cheese
Directions
Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.
Chocolate Swirl Cheescake
Ingredients
4 oz. Semi-Sweet Chocolate
2 pkg. (8 oz. each) Cream Cheese, softened, divided
1/2 cup sugar, divided
2 eggs, divided
1 OREO Pie Crust (6 oz.)
1/2 tsp. vanilla
Heat oven to 350ºF.
Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.
Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust.
Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.
RavnFall
Breakfast Casserole
Ingredients
Nonstick cooking spray
1 pound ground maple pork sausage
6 slices soft hearty white bread
One 8-ounce package shredded triple Cheddar cheese
8 large eggs
2 cups whole milk
1 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon seasoned pepper
Directions
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with nonstick cooking spray.
In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes; drain well on paper towels.
Cut and discard the crusts from the bread. Cut the slices in half, and arrange in a single layer in the prepared baking dish, cutting pieces to fit as necessary to cover the bottom of the dish. Sprinkle with the sausage and cheese.
In a large bowl, whisk together the eggs, milk, mustard, seasoned salt and pepper; carefully pour the mixture over the cheese.
Bake casserole until set and golden, about 40 minutes. Let stand for 10 minutes before serving.
Breakfast Burrito
Pico de Gallo:
2 plum tomatoes, diced
1/2 jalapeno, diced, seeded if desired
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped, reserving some for garnish
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Burrito:
2 teaspoons vegetable oil
8 ounces fresh Mexican-style chorizo, casings removed
1 cup frozen hash browns with peppers and onions, such as Potatoes O'Brien
8 large eggs
Kosher salt and freshly ground black pepper
Hot sauce
4 large burrito-size tortillas
1 avocado, sliced
1/2 cup finely shredded Cheddar or Mexican blend cheese
Directions
For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
Warm the tortillas one at a time in the skillet.
Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.
Breakfast Pizza
For the salsa:
1 14-ounce can whole tomatoes
1 10-ounce can diced tomatoes and green chiles
1/4 cup fresh cilantro (or more to taste)
2 tablespoons chopped onion
1 small clove garlic, minced
1/2 jalapeno pepper, thinly sliced
1/4 teaspoon sugar
1/4 teaspoon ground cumin
Kosher salt
Juice of 1/2 lime
For the pizza:
1 pound thick-cut peppered bacon
2 tablespoons vegetable oil, plus more for the baking sheet
2 cups frozen hash browns
1 red bell pepper, chopped
1 green bell pepper, chopped
1 pound store-bought pizza dough, thawed if frozen
12 ounces fresh mozzarella, sliced
8 large eggs
Kosher salt and freshly ground pepper
Directions
Make the salsa: Combine the whole tomatoes with their juices, diced tomatoes, cilantro, onion, garlic, jalapeno, sugar, cumin, 1/4 teaspoon salt and the lime juice in a food processor or blender. Pulse several times until it reaches the consistency you like. Set aside.
Prepare the pizza: Place the oven rack in the lowest position and preheat to 475 degrees F. Fry the bacon in a large skillet over medium heat, turning occasionally, until chewy, about 8 minutes; drain on paper towels. Chop into bite-size pieces.
Meanwhile, heat 1 tablespoon vegetable oil in a separate large skillet over medium-high heat; add the frozen hash browns and cook, stirring occasionally, until they just start turning golden brown, about 7 minutes. Remove from the pan and set aside. In the same skillet, fry the red and green peppers in the remaining 1 tablespoon vegetable oil over
medium-high heat until they're nice and brown, about 5 minutes. Set aside.
Roll out the pizza dough on a lightly oiled baking sheet. Spread 1/2 cup salsa over the dough, then evenly distribute the sliced mozzarella over the salsa. Sprinkle with the hash browns, bell peppers and bacon.
Next comes the fun part! Make 8 little wells in the filling here and there all over the surface of the pizza; crack the eggs into the wells. Sprinkle with salt and pepper to taste. Bake until the crust is golden brown and the eggs are set but still slightly soft, about 15 minutes. Cut into large pieces and serve with the remaining salsa.
AkiaFlame
Tuna Pasta Bake
600g rigatoni
50g butter
50g plain flour
600ml milk
250g strong cheddar
, grated
2 x 160g cans tuna steak in spring water, drained
330g can sweetcorn
, drained
large handful chopped parsley
Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 mins less time than stated on the pack. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese.
Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.
Salmon Fishcakes
800g skinless salmon fillet
2 bay leaves
small bunch dill, stalks and fronds separated
500ml milk
600g Maris Piper potato
, peeled and chopped into even sized chunks
zest 1 lemon
4 tbsp mayonnaise
1 tsp Dijon mustard
4 tbsp caper
, rinsed and dried
flour
, for dusting your hands
1 egg
, beaten
100g breadcrumb
4 tbsp vegetable or sunflower oil
lemon
wedges and watercress, to serve
Poaching the salmon: Put the salmon in a frying pan with the bay leaves and dill stalks. Pour over enough milk to cover the fish (you may not need all the milk), bring to the boil, then lower heat to a gentle simmer and leave to poach for 4 mins. Turn off the heat, then leave the fish to continue cooking in the poaching liquid for 5 mins. Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.
Making and drying out the mash: Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, then leave to cool in a colander for 2 mins. Tip back into the pan and return to the hob on a low setting. Mash the potatoes, watching that the mash doesn’t catch at the bottom of the pan, for 2-3 mins – it should be dry and fluffy. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.
Mixing and shaping fish cakes Pat away any liquid from the fish, then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up. Dust hands and work surface with flour. Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick. Repeat to make 8 cakes.
Breadcrumbing and frying Dip the cakes into the egg, then press into the breadcrumbs all over. Heat half the oil in a frying pan until very hot. Fry 4 fish cakes for 5 mins each side until golden. Remove; keep warm. Repeat with the rest, or freeze. Serve with lemon wedges and watercress.
Easy Strawberry Ice Cream
1 x 400g punnet strawberries
1 x 250g tub mascarpone
½ x 397g can condensed milk
cones and sprinkles, to serve
Pull the green hulls out of the strawberries. If they are still quite hard, cut them in half or quarters with a table knife. Tip them into a flat-bottomed dish.
Use a potato masher to squash the strawberries as much as you can. Tip into a bowl. Ask your grown-up helper to give you a hand if you need to.
Add the mascarpone and mash this in – don’t worry if it is a bit lumpy. Add the condensed milk and mix everything together. Don’t worry if the mix is streaky.
Spoon the mixture into a metal or plastic box and put it in the freezer. Wait until the next day or at least 6 hours before scooping into bowls or cones. Decorate how you like.