Twice-Baked Cheesy Ranch Potatoes

Ingredients:

1 medium baking potato per person

Sour cream

Ranch seasoning

Cheddar cheese, shredded + additional shredded cheese for topping

1 Tblsp. butter per potato, softened but not melted

Milk

Crumbled bacon (optional)

Sliced green onions (optional)

Preparation:

1. Bake potatoes, either in microwave (easiest) or in the oven.

2. Allow potatoes to cool, but do not disturb the skins.

3. Once potatoes are cool, cut each potato in half lengthwise.

4. Using a spoon, gently scoop out the inside of each potato half, being careful to leave enough potato "in" the skin to keep the potato half somewhat rigid.

5. Put all of the potato flesh into a mixing bowl.

6. Add sour cream, seasoning, cheese and butter to the potatoes, to taste. Mix together with a hand or stand mixer. If the mixture is too thick to mix smoothly, add a little milk until potato mixture is still thick, but smooths out.

7. Add additional seasonings, sour cream and cheese, to taste.

8. Gently spoon potato mixture into potato halves, heaping them slightly.

9. Place potato halves into casserole dish.

10. Top potato halves with remaining cheese. Sprinkle on bacon and/or green onions, if desired.

11. Cover casserole dish with foil, being careful to not let the foil touch the tops of the potatoes.

12. Bake in 325-degree oven for approximately 20 minutes, then check to make sure potatoes are heated through.

13. Once potatoes are heated through, remove foil and let the tops brown, about 3-4 minutes.

Elote Pasta Salad

Ingredients

16 oz box rotini (cooked and drained)

1 can Mexicorn

1 cup cotiia cheese, or other crumbled Mexican cheese

1/3 cup fresh cilantro, or 2 Tblsp. dried cilantro

1 cup diced purple onion

1 1/2 cups sour cream

1 cup mayonnaise 

2 Tblsp. olive oil

1 Tblsp. elote seasoning (see recipe below)

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

3 Tblsp. lime juice

Salt

Pepper

Cayenne pepper (optional)

Lime wedges, cilantro and cotija cheese for garnish

 

Elote seasoning (makes extra):

2 Tblsp. chili powder

½ Tblsp. smoked paprika

2 tsp granulated sugar

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp fine sea salt

½ tsp dried lemon peel

 

Preparation:

1. Cook and drain pasta, then put in large bowl. Let cool.

2. Add corn, cheese, onion and cilantro.

3. In a small separate bowl, whisk together sour cream, mayonnaise, oil and seasonings. NOTE: The chili powder, cumin and garlic powder are needed IN ADDITION to the elote seasoning.

4. Pour dressing mixture over pasta. Squirt with lime juice, and stir until combined.

5. Chill until ready to serve. 

6. Garnish with lime wedges, cilantro and cotija, if desired.

Ninja Foodi Quick Alfredo Noodles

Ingredients:

12 oz. dry pasta

1 16-22 oz. jar alfredo sauce

3 cups chicken broth

1 Tblsp. dried parsley

Preparation:

1. Pour chicken broth into cooking pot.

2. If using long pasta (full-length fettuccine, angel hair, spaghetti, etc.), break pasta in half.

3. Place pasta in cooking pot.

4. Pour entire jar of sauce over noodles.

5. Sprinkle dried parsley over the top of the sauce, then lightly stir. If using long noodles, make sure they are separated and not in a big clump.

6. Place the pressure lid on the Ninja Foodi, and lock lid in place.

7. Turn pressure valve to SEAL.

8. Turn on the Ninja Foodi, and press the PRESSURE button (leave temperate on HIGH).

9. Set the TIME to 3 minutes. then press START.

10. The Ninja Foodi will take several minutes to pressurize, then will cook for 3 minutes. Let the pressure natural release for 5 minutes once the 3 minutes of cooking is completed.

11. After the 5 minutes of natural release, open the pressure valve to release the remaining pressure.

12. Once the lid unlocks, open and stir the pasta. Allow it to thicken for 5-10 minutes, then serve.

NOTE: Rotisserie or cooked chicken can be stirred in before serving, once all cooking is complete. Chicken can also be cooked ahead of the above process using the SEAR/SAUTE functions of the Ninja Foodi and a little oil to sear bite-sized pieces of fresh chicken. Once chicken pieces are seared, begin with step 1 above. Leave seared (not fully cooked) chicken in the cooking pot, and stir it into the uncooked pasta, broth and sauce. It will continue cooking along with the noodles.

Pineapple Casserole

Ingredients:
2 (20-ounce) cans pineapple chunks
1 (20-ounce) can crushed pineapple
⅓ cup sugar
⅓ cup all-purpose flour
½ cup shredded sharp Cheddar cheese
½ cup shredded white Cheddar cheese
¼ teaspoon kosher salt
1 sleeve buttery round crackers, crushed
¼ cup unsalted butter, melted

Preparation:
1. Preheat oven to 350°. Lightly spray a 2-quart baking dish with cooking spray.

2. Drain cans of pineapple well, reserving ¼ cup liquid.

3. In a large bowl, stir together sugar, flour, cheeses, pineapple, reserved pineapple juice, and salt. Pour into prepared baking dish.

4. In a small bowl, mix crushed crackers and melted butter until combined. Sprinkle over pineapple mixture.

5. Bake until golden brown and bubbly, 30 to 35 minutes. Serve warm.

Jack's (Video) Mac and Cheese

Ingredients:

1 lb. elbow macaroni

1/2 stick butter

1/2 block Velveeta cheese, cubed

~2 cups milk

2 cups canned Parmesan cheese

4 Tblsp. granulated garlic

Pepper

3 cups shredded cheddar cheese

3 cups shredded Monterey Jack cheese

3 cups shredded Gouda cheese

Preparation:

1. Preheat oven to 350 degrees.

2. Cook macaroni in salted water.

3. Mix together shredded cheeses in a large bowl.

4. While macaroni is cooking, melt butter and Velveeta with 1/2 cup milk in heavy saucepan over medium heat, stirring constantly to keep milk and cheese from scorching.

5. When Velveeta is melted, add 3 cups of the shredded cheese mixture. Continue stirring to melt cheese. Add another 1/2 cup of milk (as needed) to get the cheese sauce to a consistency that will pour off of a spoon, then remove from heat.

6. Drain cooked pasta, then put it into a 13"x9" baking dish.

7. Add Parmesan cheese, garlic and pepper (to taste), and stir to mix evenly.

8. Add 3 cups of the shredded cheese mixture to the pasta, and stir to distribute.

9. Add 1 cup of milk to the pasta and stir, then pour in the cheese sauce and combine.

10. Top pasta with remaining 3 cups of shredded cheese mixture.

11. If there are not 6 to 8 Tblsp. of milk visible in the pasta, add a little more milk.

12. Cover casserole dish with foil and bake for approximately 30 minutes, or until cheese on top is slightly brown.

Grilled Stuffed Tomatoes

 Ingredients:

6 large tomatoes

2 Tblsp. chopped green onions

2 Tblsp. chopped basil leaves

6 oz. goat cheese

Salt and pepper

2 Tblsp. olive oil

1/4 cup grated Parmesan cheese

Preparation:

1. Core the tomatoes and remove all the seeds and juice. Preserve the flesh inside as much as possible.

2. In a medium bowl, mix the onions, basil and goat cheese, then season with salt and pepper.

3. Stuff the tomatoes with the cheese mixture.

4. Drizzle olive oil over the tomatoes, then top with the Parmesan cheese.

5. Place the tomatoes directly on a grill heated to medium heat with the cover closed, and cook for about ten minutes, or until filling gets bubbly and cheese on top is melted. 

Jack's Mac and Cheese

Ingredients:

2 cups elbow macaroni

2 Tblsp. flour

1 cup whipping cream

1 1/2 cup milk

1/2 block Velveeta

6 Tblsp. butter

2 cups sharp cheddar cheese, shredded

Preparation:

1. Boil noodles until just past al dente stage.

2. Drain noodles, return to pan, and stir in butter until melted.

3. Combine flour, cream and milk in shaker bottle, and shake until combined.

4. Cut Velveeta into cubes.

5. Place Velveeta and cream mixture into saucepan, and heat and stir until melted and creamy.

6. Pour cheese mixture over noodles and stir until combined.

7. Stir in 1 cup of the cheddar cheese to macaroni.

8. Grease a square or small oblong baking dish with butter. 

9. Pour macaroni into baking dish. 

10. Top macaroni with remaining cheddar cheese.

11. Cover with foil and bake at 350 degrees for 20 minutes, or until heated through.

Copycat Wingstop Fries Seasoning

Ingredients:
2 Tblsp. white sugar
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/2 tsp salt (adjust to taste)

Preparation:
Mix together and sprinkle over hot french fries.

Easy Spanish Rice

Ingredients:
2 cups cooked and chilled rice
4 Tblsp butter
1/2 cup salsa
Tajín seasoning
Goya seasoning
Cumin powder
Salt

Preparation:
1. Heat butter until melted in a cast iron skillet on medium-high heat. Stir it while it's melting to keep it from burning and to spread it out to cover the entire bottom of the skillet. If the entire bottom of the skillet isn't covered, add more butter.

2. Turn skillet heat to high. Press cold rice into skillet in an even layer. Let sit for a minute, then "flip" rice, so that the rice is being browned but not sticking.

3. Once rice is starting to dry out and brown a little (should take just a minute or two), add the salsa and stir gently into rice.

4. Add seasoning to taste.

5. Cook rice for another few minutes until the salsa has dried out a little and the rice is starting to get a little crispy. Serve immediately.

Amazing Mashed Potatoes

Ingredients:
1 cup water
6 Tblsp butter
2 cups milk
2 cups instant potato flakes
1 cup sour cream
4 Tblsp Hidden Valley Ranch dressing powder (or 1 packet)
1 1/2 cups finely shredded cheddar cheese
Salt and pepper, to taste

Preparation:
1. Boil water with butter in a saucepan.

2. As soon as water boils, turn off heat and add milk. Stir.

3. Add potato flakes and whisk until smooth. Texture should be very creamy. If it is not, add more milk, a tablespoon at a time, until texture is as easy to stir as pudding would be.

4. Stir in sour cream and Ranch dressing powder.

5. Add 1 cup of the cheese into the potatoes and stir well. Add salt and pepper to taste.

6. Coat a square casserole dish with baking spray or butter. Spread potatoes into casserole dish. Top with remaining half cup of cheese.

7. Cover potatoes with foil and bake in 350 degree oven until cheese is melted.

Tabouleh

Ingredients:

2/3 cup bulgur wheat

½ cup boiling water

1 cup lemon juice, freshly squeezed

½ cup olive oil

½ tsp salt

1 tsp pepper

2 bunches of fresh parsley (4 cups)

1 bunch green onions (2/3 cup)

4 Roma tomatoes (1 ½ cup)

2 Tblsp minced garlic

Preparation:

1.    Put wheat in a bowl. Pour boiling water over it. Add lemon juice, olive oil, salt and pepper. Stir and set aside for 1 hour.

2.    Thoroughly rinse parsley and dry (use a salad spinner for ease).

3.    Line up parsley leaves and chop finely. Only chop the very tender and small parsley stems. Discard lower portions of stems with no leaves. DO NOT USE A FOOD PROCESSOR.

4.    De-seed the tomatoes and finely dice.

5.    Finely chop the onion, white bottoms and 2/3 of the green part. Discard the upper portion of the green part.

6.    After an hour, check to make sure wheat is tender. Once tender, mix all ingredients together in a large bowl and stir gently.

7.    Add salt and pepper to taste.

NOTE: Can add finely chopped mint and cucumber, if desired.

Sour Cream Tzatziki

Ingredients:
2 cups sour cream
1/2 cucumber, grated or processed in a food processor
2 tablespoons dillweed (or to taste)
1 tablespoon minced garlic
Juice of 1 lemon
Salt, to taste

Preparation:
1. Grate or process the cucumber. Put it on a paper towel, sprinkle with salt, and let it sit for 10 minutes to remove some of the moisture. You can wring it out and blot it to get it as "dry" as possible.

2. Mix all ingredients together with a whisk.

3. Refrigerate for an hour before serving.

ALTERNATE RECIPE: Strain 3 cups of Greek yogurt or sour cream overnight in a cheesecloth-lined strainer. "Wring" to remove as much water as possible. Use in place of the 2 cups of sour cream for a thicker, creamier spread.

Tomato Tart

Ingredients:
4 Tblsp butter
2 whole (large) onions, Thinly sliced
Salt and pepper, to taste
2 whole store-bought pie crust (or 1 large homemade crust)
1 1/2 cup Fontina or Monterey Jack cheese, grated
1/4 cup fresh grated Parmesan cheese
1/4 cup Gruyere or Swiss cheese, grated
3 cups cherry tomatoes (red or yellow, or combo)
1 egg
1/4 cup milk
16 whole basil leaves

Preparation:
1. Preheat the oven to 450 F.

2. Saute onions, salt and pepper in the butter. Cook for 20 to 25 minutes until the onions are soft and deep golden brown. Set aside.

3. Knead pie crusts together into a ball, then roll out into a thin (single) crust.

3. Place crust into a large jelly roll pan, or cut in half and use two standard pie plates.

4. Sprinkle on all cheese in a single layer, then top with caramelized onions. Add tomatoes and basil last.

5. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart.

6. Bake for 15 to 18 minutes, watching crust carefully. Crust should be deep golden brown, and tomatoes should start to pop apart. Reduce heat to 425 if tomatoes are done too far in advance of the crust.

7. Allow to sit five minutes before serving.

Steph's Macaroni and Cheese (Grumpy's holiday request)

Ingredients:
1/2 stick butter
2 cups elbow macaroni
1/2 cup flour
1 1/2 cups milk, plus some
1 cup (roughly 1/3 of a big block, I guess) Velveeta, cut into small cubes
2 cups shredded cheddar (mild or sharp, depending on preference/availability)
Garlic powder
Cavender's Greek Seasoning
Black pepper

Preparation:
1. Cook macaroni. Overcook it by about 3 minutes. It should be just slightly "mushy" on the outside, but not very much. Drain and put in a large mixing bowl.

2. Melt butter in small saucepan over medium heat.

3. Shake together flour and 1 cup of the milk. Pour into melted butter, stirring constantly.

4. Cook butter/milk/flour mixture until the consistency of gravy, adding milk as necessary to keep it from getting too think. Stir constantly as it thickens so that it doesn't get lumpy.

5. Add Velveeta cubes to mixture, stirring until all cubes are melted. If mixture is thicker than gravy, add some milk to thin it.

6. Add garlic powder, Cavender's and pepper to taste. Overseason slightly, since, the macaroni will be mixed with the sauce.

7. Pour cheese sauce over macaroni, and stir to coat. Add 1 cup of the shredded cheddar and mix.

8. Put mixture into 9x13 casserole dish (or similar). Top with remaining shredded cheddar.

9. Bake at 350 degrees until cheese on top is melted and casserole is a little bubbly.

Steph's Tomato Pie

Ingredients:
For the crust:
1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup sour cream

For the pie:
4 medium tomatoes, peeled and cut into 1/2" thick slices (about 1 1/2 lb)
1/2 tsp salt
1 cup mayonnaise (not reduced fat)
1 can crab meat (not imitation) (approx. 1/2 cup)
3 green onions, chopped
2 Tblsp fresh basil, chopped
1/2 cup Parmesan cheese
1 cup mozarella cheese

Preparation:
For the crust:
1. Stir together flour, baking powder and salt.
2. Cut shortening into flour mixture with a pastry blender or knife until mixture resembles small peas.
3. Add sour cream; stir with a fork or mix with hands until combined into a dough.
4. Shape dough into a flat disk.
5. Wrap in plastic wrap and chill one to twenty-four hours.

For the pie:
1. Preheat oven to 350.
2. Place tomatoes in a single layer on paper towels. Sprinkle with salt and let stand for 20 minutes. Pat dry with paper towels.
3. Stir together mayonnaise, crab meat, green onions, basil and cheese, reserving 1/4 cup of the mozzarella cheese for later.
4. Roll sour cream dough into a large circle on a lightly floured surface. Put into a 9" pie plate, crimping edges.
5. Bake dough for 10 to 12 minutes until lightly brown. Remove from oven.
6. Sprinkle the remaining 1/4 cup of mozzarella cheese on top of the crust.
7. Arrange tomato slices over the cheese on the crust.
8. Spread mayonnaise mixture over tomatoes.
9. Bake at 350 degrees for 34 to 37 minutes or until lightly browned on top.
10. Let cool five minutes before serving.

Grilled Cabbage

Ingredients:
1 head cabbage
6 slices of bacon, uncooked
1 stick salted butter (approx), sliced
Salt
Pepper

Preparation:
1. Tear off six pieces of aluminum foil, about three times as wide as each wedge of cabbage.

2. Slice cabbage into wedges. Do not separate leaves from each wedge.

3. Place each wedge on its own piece of aluminum foil.

4. Place several slices of butter on top of each wedge, then liberally salt and pepper each wedge.

5. Wrap a piece of bacon around each wedge, around the butter.

6. Completely seal each wedge in foil. Wrap/fold it so that it will not leak.

7. Place wedges on hot grill. Allow them to cook while other food is cooking. Turn them over and move them around the heat of the grill frequently. Cabbage is done when it feels moderately soft to the touch when pressing on the pouch of foil.

Double Baked Fries

• 6 starchy medium Idaho potatoes
• EVOO, for drizzling
• Salt and pepper

Optional flavorings:

• Minced garlic and lots of minced fresh rosemary – Rachael's favorite!
• Old Bay seasoning or Cajun Seasoning
• Chipotle chili powder
• Minced garlic, parmesan cheese and oregano

Preparation

Pre-heat the oven to 400°F.

Arrange cooling or wire racks over two baking sheets.

Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.

In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, then arrange the fries in single layer without crowding either baking sheet.

Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°F. Toss the fries in large bowl again with the seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.