Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
In a large skillet, melt the remaining 4 tablespoons of butter. Add the oats and saute until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon and saute for another minute, until fragrant. Scrape oats into a buttered pan and stir in boiling water, cream and salt.
Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.
These Lemony Cucumber Cream Cheese Sandwiches are the perfect finger food for baby showers, bridal showers, birthday parties, and any gatherings. Super refreshing and kind of healthy!
4 oz whole cream cheese, softened to room temp
1 Tbsp. mayonnaise
2 Tbsp. chopped fresh dill
Zest and Juice of half a large lemon
Salted butter, softened for spreading on bread slices
freshly ground black pepper
6 slices high quality white or whole-grain bread
1/2 large cucumber, seeded and thinly sliced, thoroughly dried with paper towels
In a small bowl, combine cream cheese, mayo, fresh dill, lemon zest, and lemon juice. Add enough kosher salt and pepper to taste.
Butter each slice of bread (prevents sogginess.) Lay slices with butter side up on a work surface. Evenly distribute the cream cheese mixture onto each slice. Arrange towel-dried cucumber slices on top of the first 3 slices of bread. Top with remaining bread. Slice off the crusts. If not serving immediately, wrap tightly in cling wrap and chill for up to 24 hours.
When ready to serve, slice into 4 triangles per sandwich.
Got a new favorite recipe that I’m excited to share! Pad Krapow Gai! Sounds exotic right? Well, it is, sort of. But exotic doesn’t mean difficult. This is going in my once a week dinner round-up. Comes together easily and is relatively healthy. And this is the first dish I’ve made in as long as I can remember that the entire house loved and there were NO leftovers. KEEPER ALERT!
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice
Step 1Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Step 2Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Step 3Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Step 4Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
My sister gave me this book for Christmas and I am fascinated at the intricate education with descriptive prose provided within its cover. It is actually perfect for beginners and for seasoned cooks as well. I wish I lived closer to the Deans to take advantage of some in-person training.
My family has been in quarantine for about 2 weeks, so it has forced me to slow down. I haven’t been out to eat since New Year’s Day, which is some kind of record for me I’m sure. So, I’ve been experimenting in the kitchen and this one jumped out at me while I was reading one night. I hope you like it as much as we do!
1 cup of sugar
1 cup unsweetened coconut flakes
1/2 tsp. salt
2-3 tablespoons bourbon
one 9-inch pie shell, partially baked
Preheat oven to 325.
In a large bowl thoroughly whisk together all ingredients except the pie shell. Pour into the partially baked pie shell and bake 30 minutes. Let the pie cool at least 20 minutes before serving. Yummy warm or at room temp!
I love a casserole. I love a CHICKEN casserole. It’s my favorite meal. I make one and keep it in the fridge and eat on it all week long. This one is creamy and delicious. Dice your veggies super small unless you like them crunchy (shudder).
2 cups cooked chopped chicken
1 cup crumbled cracker crumbs; save 1/4 cup for top
1 cup chopped celery
2 cans cream of chicken soup
1 cup Mayonnaise
3/4 cup onion; chopped fine
4 tablespoons fresh lemon juice
6 Hard-boiled eggs; chopped
Mix all. Put in buttered dish and sprinkle with reserved crumbs. Bake at 350 for 40-45 minutes.
More Quarantine Recipes! This one I found in one of my old cookbooks: “Aunt Bee’s Delightful Desserts” which I probably got at a Cracker Barrel or similar. Believe it or not, all of the Andy Griffith Show cookbooks are awesome and have great recipes that work and I love all of the trivia about the show that is included. Give them a try if you ever see one!
Checkerboard Chess Pie
1 stick butter or margarine
1 1/2 cups sugar
3 eggs, beaten
1 tablespoon dark vinegar (I used balsamic)
1 teaspoon vanilla extract
1 pie shell, unbaked
Cream butter and sugar. Add eggs, vinegar, and vanilla. Mix and pour into an unbaked pie shell and bake at 350 for 45 minutes. Serves 6-8
More quarantine cooking! This time I made it for the folks in my neighborhood who came by a block party hosted at my house with Lobster Dog and Eleven Lakes Brewery. We all sat at a safe distance and shouted our greetings to one another! My deal was if they showed up, I gave them treats for their desserts. This is one I made.
Salted Butter Pecans Bites
1 cup chopped pecans
Nonstick cooking spray
12 graham crackers
1 cup packed brown sugar
3⁄4 cup (6 ounces) salted butter
2 tablespoons whipping cream
1 teaspoon vanilla extract
1⁄4 teaspoon kosher salt
1. Preheat oven to 350 degrees. Line a 15×10-inch rimmed baking sheet with aluminum foil. Spray with cooking spray.
2. Bake the pecans in a single layer in a shallow pan, stirring halfway through, until toasted and fragrant, about 10 to 12 minutes.
3. Arrange the graham crackers in a single layer in the prepared baking sheet, slightly overlapping the edges.
4. In a medium, heavy-bottomed saucepan over medium heat, combine the sugar, butter, and cream. Bring to a boil, stirring occasionally, until sugar dissolves. Remove from the heat, and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.
5. Bake until lightly browned and bubbly, about 10 to 11 minutes. Immediately sprinkle with salt, and slide the foil from the pan onto a wire rack. Cool completely, about 30 minutes. Break into bite-sized pieces.
I have NO idea why I keep gaining weight during this time of Quarantine! What could it be???
On a completely unrelated note, here is a Lemon Meringue Pie I made today that is amazing.
Lemon Meringue Pie
1 1/2 cup sugar (plus 6 Tbsp. for meringue)
3 Tbsp. Cornstarch
3 Tbsp. Flour
dash of salt
1 1/2 cup hot water
3 slightly beaten egg yolks (save the whites for meringue)
2 Tbsp. Butter
1/3 cup lemon juice
9″ pie shell (I prebaked mine)
1/2 tsp. vanilla
1 tsp. cream of tartar
In saucepan, mix sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over hgih heat until mixture comes to boiling. Reduce heat; cook and stir 2 minutes. Stir small amount of this hot mixture into the egg yolks, then add these tempered yolks to your hot mixture. Bring back to boiling and cook 2 minutems more. Add butter and lemon juice, mixing well. Pour into pastry shell. Make meringue (see below). Spread meringue over filling. Bake at 350 for 12-15 minutes.
Beat 3 reserved egg whites with vanilla and cream of tartar until soft peaks form. Gradually add 6 Tbsp. of sugar, beating until stiff peaks form and all sugar is dissolved.
Winter is a great time to get out your Dutch ovens and make stew! This one is a favorite, but the broth is thinner than I’m used to. I’m sure it’d be easy to thicken with a bit of a cornstarch slurry if you desire!
1/4 cup frozen peas
5 cups low sodium beef broth
salt and pepper (to season)
1. First, prepare your meat by cutting it into chunks and making sure that it’s dry so it
browns well (just use a paper towel). Season it well with salt and pepper. Heat the
butter and olive oil in a large pot, then add in the meat and cook it until it has browned
on all sides. Remove it from the pot and set it aside (you may need to cook the meat in
two batches so it browns well and the pot isn’t too crowded).
2. Cook the diced onion and minced garlic in the same pot, just until the onion softens,
then add in the tomato paste and stir it in well (I used a whisk for this part), then let
cook for a minute or two. Still stirring, add in 4 cups of the beef broth (reserve the
remaining cup for later, in case you need to thin out the stew), then add in sugar and a
dash or two of Worcestershire sauce. Stir well and return the beef and all its juices back
into the pot, then cover and reduce the heat to low and just let the stew simmer for
about an hour and a half, stirring it occasionally.
3. In the meantime, prepare your vegetables. Peel and dice your carrots and potatoes (you can omit the potatoes and instead serve the stew with mashed potatoes). After the stew has been cooking for about an hour and a half, add in the carrots, potatoes and frozen peas, and let the stew cook for another half our, or until the meat and the vegetables are soft. If the stew is getting too thick, add some more beef broth at this point too, and check the seasoning. Serve hot with some crusty white bread!