Author: Matthew

Cauliflower Mushroom Risotto

Ingredients

  • 1/2 cup butter
  • 2 (4oz) cans of mushrooms- Pennsylvania Dutchman portbella & button chopped
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • 2 (10oz) bags riced cauliflower, (4 mins in micro)
  • 1/2 cup (120 g) dry white wine
  • 1 cup (117.5 g) chicken stock
  • 8 T (4-8 tablespoons) heavy cream
  • 1 cup (100 g) freshly grated Parmesan cheese

Instructions

  • In a large sauté pan, heat the butter over medium heat until melted and hot. Add the chopped mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.
  • Reduce the heat to medium low, add the cauliflower, and toss to coat in the butter. Add the white wine and cook until the liquid has bubbled away. Add the broth a few tablespoons at a time, stirring frequently and letting it evaporate each time.
  • When the cauliflower is becoming tender, add a little more broth and a few tablespoons of cream. Cover with a lid and continue to cook, allowing the cauliflower to steam until tender. Add a bit more broth and/or cream if needed.
  • Stir in the Parmesan and add additional salt and pepper to taste. Serve with additional grated parmesan as desired.
  • Serve with chicken, shrimp, or pork

Butternut Squash Soup

  • 1 1/2 Tbsp butter
  • 1/2 onion shredded
  • 2 cloves garlic
  • 2 springs fresh thyme
  • 4 C chicken stock
  • 3- 4 lbs butternut squash, peeled 1″ cubes
  • 1/2 cube chicken bouillon
  • 1 pinch of ground cumin
  • 1 pinch of ground allspice
  1. Melt butter in large pot over medium heat; add onion, garlic, and thyme until onion is soft.
  2. Add squash and chicken stock on simmer. Cook until squash is tender.
  3. Add in crumbled bouillon, cumin, allspice, salt and pepper.
  4. Remove from heat; use immersion blender until smooth.

Homemade Vodka Sauce with Fresh Tomatoes

Ingredients  

  • 4 Tbsp olive oil 
  • 1½ cups chopped sweet onion (about 1 medium onion)
  • ¼ cup chopped fresh basil
  • 2 Tbsp chopped garlic (4 cloves)
  • Pinch crushed red pepper flakes
  • ¼ cup tomato paste
  • 1 cup vodka (option: ¼ cup dry white wine, such as Pinot Grigio and ¾ cup vodka)
  • 3 pounds fresh roma tomatoes, cored and diced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup heavy cream
  • ¾ cup grated Pecorino Romano cheese

Instructions 

  • Heat the olive oil in a large skillet or Dutch oven over medium-low heat. Then add the onions, ¼ cup basil, garlic and crushed red pepper flakes to the pan. Cook until the onions have softened a bit, about 5 mins, stirring occasionally. Cover to help quicken this process.
  • Move onion mixture to one side of pot, then add tomato paste and cook it for about 30 seconds. Add the vodka and stir to loosen and scrape up any browned bits on the bottom of the pot.
  • Add the tomatoes, salt and black pepper, increase the heat to medium, and stir well. Cook, uncovered, until this mixture has turned saucy and reduced by about half. About 10 to 15 mins- then smash tomatoes with a fork. Stir occasionally.
  • Once the tomatoes have reduced, stir in the cream and simmer, uncovered, for about 5 minutes or until the sauce has thickened a bit more.
  • Turn off heat and in cheese.

Creamy Mushroom Chicken

Prep: 10 mins Cook: 20 mins Servings: 4

Ingredients

  • 2 large chicken breasts
  • Salt & pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 12 ounces mushrooms (try cremini or white mushrooms) sliced
  • 1/4 teaspoon Italian seasoning
  • 3 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream

Instructions

  1. Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper.
  2. Add the oil to a skillet over medium-high heat.
  3. Once the pan’s hot, add the chicken. Cook it for 4-5 minutes/side until golden. Once this step is done, take the chicken out of the pan and set it aside.
  4. Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
  5. Take the mushrooms out of the pan (ok to put them on the same plate as the chicken). 
  6. Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce by half (about 3-4 minutes). 
  7. Add the cream to the pan, along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it’s cooked through and the sauce has thickened a bit. Season with salt & pepper as needed. 

Salt & Lavender website

Sloppy Joes (alt?)

Ingredients:

  • 1 lb. Lean ground beef
  • ½ C. Onion chopped
  • ¼ C. Green bell pepper chopped
  • 1 C. SF Ketchup
  • ½ C. Water
  • 1 Tbsp. Lakanto Brown sugar
  • 2 tsp. GF Worcestershire sauce
  • 1 tsp. Yellow mustard
  • ½ tsp. Garlic powder
  • optional toppings: cheese, hot sauce, sour cream, or pickles

DIRECTIONS :

  1. Place the ground beef, onion and peppers in a skillet over medium high heat.
  2. Saute until the meat is browned and the vegetables have softened.
  3. Drain any excess fat.
  4. Reduce the heat on the stove to low, add the ketchup, water, brown sugar, Worcestershire sauce, yellow mustard and garlic powder.
  5. Stir to combine, and saute for 5-10 minutes until the sauce thickens

Pesto

Ingredients:

  • 2 cups fresh basil leaves (no stems)
  • 2 Tbsp pine nuts or walnuts
  • 2 large cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated parmesan cheese

Directions:

Combine basil leaves, pine nuts and garlic in a food processor and pulse until very finely minced.

With the machine running slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

cooking.nytimes.com/recipes/2653-basic-pesto

White Chocolate Macadamia Cookies (Copycat recipe)


Ingredients: 

* 1-1/4 cups all-purpose flour 
* 1/2 teaspoon baking soda 
* 1/2 teaspoon salt 
* 1/2 cup butter or margarine (1 stick), softened 
* 1/2 cup packed brown sugar 
* 1/4 cup granulated sugar 
* 1 large egg 
* 1 teaspoon vanilla extract 
* 3/4 cup white chocolate baking chips 
* 1 cup chopped macadamia nuts 

Preparation: 

  1. Preheat oven to 375 degrees F.
  2. In small bowl, combine flour, baking soda, and salt. 
  3. In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy.
  4. Beat in egg and vanilla until well combined.
  5. Reduce speed to low; beat in flour mixture just until blended.
  6. With wooden spoon, stir in white chocolate baking chips and macadamia nuts. 
  7. Drop dough by rounded tablespoons, 2 inches apart, on two ungreased cookie sheets.
  8. Bake until golden around edges, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking.
  9. With wide spatula, transfer cookies to wire racks to cool completely. 
  10. Yields about 36 cookies

Fig and Brie on Sourdough Grilled Cheese

Ingredients:

  • fig jam
  • 1.5 Fuji apples
  • 1 round of brie cheese
  • 1 loaf of sourdough bread
  • 1 small tub of margarine or 2 sticks of room temp butter

Directions

Cut fuji apples into thin slices (~1/8 in). Cut brie into thin strips (~1/4 in thick). Butter one side of bread, place that butter side down into pan with medium-low heat. Layer the brie on the non-butter side (top side) of toast and let cook. While the cheese is melting, prepare the other half of the sandwich by adding fig spread to a new piece of bread, then layer on some slices of apple. Now place this on top of the cooking brie half, apple side against brie side. spread butter on top of the free side (top) of the sandwich. let whole thing cook until golden brown, allowing the cheese to melt. Flip sandwich over and cook the other side until golden brown.

Takes ~10min a side to cook.

Homemade Claussen Knock-Off Pickles

35 to 40 small to medium pickling cucumbers
1 gallon cold water
1 cup cider vinegar, preferably raw
2 tablespoons mixed pickling spices
2/3 c. coarse canning or kosher salt Do NOT fine or use iodized salt!
4 cloves garlic or more to taste
4 fresh dill heads ~or~ 4 tablespoons dried dill seed not weed!

Instructions
1. Wash cucumbers but do not scrub them.
2. Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters.
3. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
4. Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!
5. Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.
6. Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout.
7. Fix your lid onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.
*If at any point in the proceedings “fuzz” or “foam” develops on top of the brine, use a spoon to remove it. If there is “fuzz” attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

https://www.foodiewithfamily.com/homemade-claussen-knock-off-pickles/

Matt’s Super Burgers

Ingredients:

Makes 5 lbs meat; 10 (0.5lb/8oz) burgers

  • 1 package low sodium bacon, chopped
  • 4 lbs ground beef
  • 2 packets of french onion soup mix (lipton)
  • 2 eggs

Directions:

  • chop and cook bacon to a light golden brown, chewy texture
  • add bacon to ground beef with the eggs and onion mix
  • mix thoroughly
  • place 1 large sheet of aluminum foil, wax paper or cookie sheet down as a work surface. It helps to wight down the ends
  • measure out 0.5 lbs/8 oz of the raw mixture into a 5 inch diameter form and press into the corners.
  • remove form and place a indentation in the middle of the patty
  • if storing, wrap patty in a square of plastic wrap for freezing (much easier for removing later)

Lemon White Chocolate Cookies

Yum!!!

Ingredients

  • 1/2 Cup (3.88 oz/110 g) butter, room temperature
  • 1/2 Cup (3.5 oz/100 g) sugar
  • 1/3 Cup (2.1 oz/60 g) light brown sugar
  • juice of half a lemon (try 1/3 lemon? maybe a little more- 2/5?)
  • zest of a lemon
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1-1/4 Cup (6.32 oz/180 g) all-purpose flour
  • 1 Tbsp (0.42 oz/12 g) baking powder
  • 1 Cup (7.05 oz/200 g) chopped white chocolate 

Directions

  • Line two baking sheets with parchment paper.
  • Preheat oven to 325 F (160 C).
  • Beat together butter, sugar and brown sugar until light and creamy.
  • Add juice of half a lemon, zest of a lemon, egg, vanilla extract and stir well to combine.
  • In another bowl combine flour and baking powder.
  • Gradually add flour mixture to butter mixture.
  • Stir in white chocolate.Form the cookies.
  • Leave space between each cookie because they will spread.
  • Bake in preheated oven for 15-17 minutes.

Matt’s Meat Lasagna

Lasagna Sauce:

  • 1 package of bacon (chopped & cooked)
  • 1 large onion (2.5″ diameter, chopped)
  • 3 cloves of garlic (chopped)
  • 2 large cans of Italian tomatoes
  • 2 egg
  • 1 small can tomato paste
  • 1/2 to 3/4 cup of red wine (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • Basil (to taste)
  • oregano (to taste)

Layers in Pan:

  • 1 package of sausage (Bob Evans preferred)
  • 1 box lasagna noodles (uncooked)
  • 1 large package of cottage cheese
  • 2 cups parmesan cheese (grated)
  • 5 to 6 cups mozzarella cheese (grated)
  • Lasagna Sauce from above

Directions:

  • add a thin layer of sauce to the bottom of the pan
  • place uncooked noodles in the pan
  • layer with cheese, sausage, sauce, then more uncooked noodles
    • Add lots of sauce & cheese between the layers
    • ~4 to 5 cups sauce, ~2 cups of cheese, ~1.5 cup sausage
    • need to verify amounts used
  • top off with sauce and extra cheese
  • Cover pan with aluminum foil and bake at 325° for 1 hour

Matt’s Veggie Lasagna

Lasagna Sauce:

  • 1 large onion (2.5″ diameter, chopped)
  • 3 cloves of garlic (chopped)
  • 2 large cans of Italian tomatoes
  • 2 eggs (Ok for veg?)
  • 1 small can tomato paste
  • 1/2 to 3/4 cup of red wine (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • Basil (to taste)
  • oregano (to taste)

Layers in Pan:

  • 1 package of chopped mushrooms, sautéed
  • 1 eggplant, sliced 1/8th thin or diced
  • 3 Zucchini, sliced 1/8th thin or diced
  • 3 squash, sliced 1/8th thin or diced
  • 1 box lasagna noodles (uncooked)
  • 1 large package of cottage cheese
  • 2 cups parmesan cheese (grated)
  • 5 to 6 cups mozzarella cheese (grated)
  • Lasagna Sauce from above

Directions:

  • add a thin layer of sauce to the bottom of the pan
  • place a layer of uncooked noodles in the pan
  • layer with cheese, sauce, veggies, then more uncooked noodles
    • Add lots of sauce & cheese between the layers
    • ~4 to 5 cups sauce, ~2 cups of cheese, veggies
    • need to verify amounts used
  • top off with sauce and extra cheese
  • Cover pan with aluminum foil and bake at 325° for 1 hour

Matt’s Chili

Ingredients:

(Makes a lot)

  • 2 packages of brats, de-skinned. (turkey brats preferred)of choice
  • 2 large onion (3″ diameter, chopped & sauteed)
  • 16oz package mushrooms (broken up & sauteed)
  • 1 can of olives (broken up)
  • 5 cloves of garlic (to taste)
  • 5 cans of stewed tomatoes
  • 4 cans of dark or light kidney beans
  • 2 packages of ‘McCormick’s Original Chili Mix’ (preferred)
  • 3 Tablespoons Chili pepper (to taste)
  • 2 TEAspoons black pepper (to taste)
  • 1.5 teaspoon Jane’s Mixed-Up Salt (to taste)
  • 10 drops Tabasco (to taste)

Directions:

  • Chop onions, mushrooms, olives and garlic then place in a large pot
  • Simmer on med heat until onions turn clear
  • While pot is simmering, cook up brats then drain
  • When onions are cooked, stir in chill packets then simmer on low for a while longer
  • Stir in beans, tomatoes, meat and all other remaining ingredients
  • Reduce to very low heat, cover pot and let cook for several hours, stirring occasionally
  • Eat! Yum!