KPLA Recipe Thursday

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Chocolate Chip Meringues, 12/21/17

Ingredients

4 egg whites

¼ t salt

¼ t cream of tartar

1 ½ C ugar

2 t vanilla

1 pkg chocolate chips

½ C chopped nuts (optional)

Directions

Preheat oven to 300 degrees

Beat egg whites, salt, and cream of tartar until soft peaks form.

Add sugar gradually, and continue beating until peaks become stiff.

Fold in chips and nuts (optional), gently.

Drop by teaspoonsful onto a flattened brown paper sack or a parchment-lined baking sheet, and bake for 25 minutes. They should harden to a crispy exterior, but not brown much.

[kplarecipes]

Entertaining with Missouri Pork & Missouri Wine 12/13/17

Sponsored by the MO Pork Association and Missouri Wine and held at the Rockbridge Hy-Vee, Columbia

Red Wine Hot Chocolate

Ingredients

2 1/2 T cocoa powder

3 T sugar

2/3 C Missouri red wine (Chambourcin)

2 C milk

1 t pure vanilla extract

1/4 t salt

Directions

In a bowl, combine the cocoa, sugar, and 1/2 C of the milk. Whisk until well combined.

Pour into a medium saucepan, add in the rest of the milk, and whisk until smooth. Slowly add in the wine to the mixture, stirring constantly.

once all the ingredients are combined, heat the mixture over medium-high heat for 5-7 minutes, stirring often.

Remove from heat, stir in the vanilla and salt, and serve.

Roasted Butternut Squash and Bacon Soup

Sauteed Green Beans with Mushrooms and Caramelized Cipollini Onions

Dijon and Herb-Crusted Pork Chops with Dried Fruit Mostarda

Red Wine Fudge

Ingredients

4 T Missouri red wine

1 lb dark chocolate chips

1 can sweetened condensed milk (14 oz.)

2 t pure vanilla extract

1/4 t cinnamon

1/4 t sea salt

Directions

Line a 9x9 inch pan with wax paper and spray the paper lightly with a nonstick cooking spray.Combine all the ingredients into a microwave safe mixing bowl. 

Microwave on high for one minute, stir well, and microwave another 30 seconds if needed to melt the rest of the chocolate. Stir thoroughly. The chocolate should be melted and the mixture’ consistency should be smooth and thick.

Pour the mixture into the prepared pan and use a spatula to smooth it out. Refrigerate for at least an hour.

Once et, remove from pan and place fudge on a cutting board. Warm a knife under hot water, and cut the fudge into squares. Serve.

[kplarecipes]

Chocolate Cayenne Crinkles, 11/30/17

We don’t usually post recipes straight from other sources, preferring to adjust and test our own, but these were just too good as-is! This recipe comes from one of my favorite food blogs, Budget Bytes. Be sure to use parchment paper, or your cookies will stick and crumble - I speak from experience!! - Emily

Ingredients

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

1 Tbsp cornstarch

1/4 tsp salt

1/2 tsp cayenne pepper

2 large egg whites

1 large whole egg

1 tsp vanilla extract 

1 cup chocolate chips

Directions

Preheat the oven to 350 degrees. In a large bowl, stir together the powdered sugar, cocoa powder, cornstarch, salt, and cayenne pepper until evenly combined.

Add the egg whites, whole egg, and vanilla extract to the powdered sugar mixture. Carefully stir the mixture until all of the powdered sugar has dissolved into the eggs and a very thick batter forms. It may seem like there is not enough moisture to stir in all the powdered sugar, but keep stirring and it will eventually melt in. The mixture will be very thick and stiff, so use a strong spoon. Add the chocolate chips and stir until incorporated.

Line two baking sheets with parchment paper. Spoon the batter, one heaping tablespoon at a time, onto the baking sheets. Be sure to leave a couple inches between each cookie because they will spread. (I suggest ten cookies per sheet.)

Bake one cookie sheet at a time for 14 minutes or until the cookies are puffed and cracked over the surface. Allow the cookies to cool before removing from the parchment.

[kplarecipes]

Jambalaya, 11/09/17

Ingredients

2 T vegetable oil

Creole seasoning

3 chicken thighs (bone-in and with skin on)

2 yellow onions, diced

2 green peppers, diced

3 stalks celery, diced

1 lb andouille or smoked sausage, cut into 1/4" slices

1 ½ C long-grain rice

1 28-oz can diced or crushed tomatoes

2 bay leaves

2 C long-grain rice

3-4 C chicken broth

Directions

In a large Dutch oven, heat the vegetable oil over medium-high heat and season the chicken thighs with Creole seasoning to taste. Sear the chicken for 2-3 minutes per side, or until the skin begins to get crispy and some fat has started to come off the thighs, but they’re not cooked through. Remove chicken and set aside. 

Add the onions, peppers, and celery and season with a bit more Creole seasoning. Cook, stirring until the vegetables are wilted, about 5 minutes.

Add the sausage and rice and cook, stirring, for about 3 minutes, or until the rice begins to turn translucent.

Add the bay leaves and tomatoes and mix well, nestle the chicken thighs into the mixture, then add the broth and bring to a boil. 

Reduce the heat to medium-low and cover. 

Cook until the rice is tender and most of the liquid is absorbed, 20-25 minutes.

Remove the bay leaves and discard. Remove the chicken thighs to a plate or cutting board. Remove the skin and bones, shred the meat, return it to the pot. Stir and serve.

[kplarecipes]

Roasted Rack of Pork, 11/2/17

Recipe provided by Pork Be Inspired/MO Pork Assoc.

Ingredients

4-5 POUND RACK OF PORK, CHINE BONE REMOVED

2 CLOVES GARLIC, CRUSHED

BLACK PEPPER, COARSELY GROUND

Directions

Heat oven to 350 degrees F. Trim excess fat from pork loin and trim extra meat from between rib bones. This is called “Frenching” the bones; you can also ask your butcher to do this). 

Rub all surfaces with crushed garlic and sprinkle generously with black pepper.

Place pork roast, bones up, on rack in shallow roasting pan. Roast for 1 to 1 1/2 hours (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F.

 Remove roast from oven; let rest 10 minutes. Cut between rib bones to serve.

[kplarecipes]

Beef Stew, 10/26/17

Ingredients

½ lb bacon, chopped into small pieces

2 lb chuck roast or stew meat

½ C flour

Salt, pepper, and garlic powder to taste

4 T tomato paste

2 T dijon or whole-grain mustard

2 T worcestershire sauce

4 cloves garlic, minced

2 C dry red wine

4 C beef broth

2-3 large carrots, peeled and cut into chunks

1 lb miniature golden potatoes

2 onions, cut into wedges

1 lb mushrooms, washed and halved

1/2 t dried marjoram

1/2 t dried sage

1 t dried thyme leaves

1 C frozen peas

¼ C cornstarch

½ C water

Directions

In a heavy bottom skillet over medium-high heat, cook the bacon until crispy. 

In a large zip-top bag, combine the chuck roast or stew meat cut into 1” chunks, with the flour, salt, pepper, and garlic powder. Toss until all the pieces of meat are thoroughly coated. Shake off excess flour and discard.

Brown the outside of the meat chunks in the bacon fat, about 5 minutes, turning frequently.

Add the tomato paste, mustard, worcestershire, and garlic to the bacon and beef. Cook and stir until everything is coated and the tomato paste  begins to caramelize. There will be a lot of the paste and other chunks sticking to the bottom of the pan. This is ok!

Deglaze the pan with the red wine, and stir well. Those browned bits stuck to the bottom of the pan should all come up easily. 

Add the beef and bacon mixture with all of the vegetables (except the frozen peas) and the dried herbs to a large slow-cooker. Add salt and pepper to taste. Top with the beef broth. If needed, add water until all the ingredients are just covered. This is a large recipe, so it will come close to the top of the slow-cooker.

Cook covered on high 6-8 hours. During the last hour of cooking, whisk together the cornstarch and water, then mix into the broth. Add the frozen peas, and return the lid. Finish cooking until the gravy thickens, then serve.

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Crockpot Stew, 10/19/17

Ingredients

2 lg potatoes, sliced

2-3 med carrots, sliced

1 - 10 oz pkg frozen corn

2 med onion, sliced

2 stalks celery, sliced

salt and pepper to taste

1 1/2 lb ground beef

1 - 10 3/4 oz can tomato soup

1/2 C water

Directions

Brown ground beef, onion, and salt and pepper. Drain.

Place layer of vegetables in the order given in crockpot, seasoning each layer with salt and pepper.

Put the ground beef on top of the celery.

Mix tomato soup with water and pour both over the beef and veggies.

Cover and cook 7-9 hours on low or 3-4 hours on high. Serve

[kplarecipes]

Recipe provided by the MO Pork Association

Michoacan-Style Pork Carnitas with Green Apple Slaw, 10/12/17 Ingredients PORK 4 POUNDS BONELESS PORK SHOULDER ROAST, TRIMMED GARNISH 1 CUP CREMA, PREFERABLY CENTROAMERICANA STYLE OR SOUR CREAM, IN A SQUEEZE BOTTLE* 1 CUP QUESO FRESCO, CRUMBLED 2 LIMES, CUT INTO WEDGES 24 4-INCH WHITE CORN TORTILLAS, (6-INCHES WORKS AS WELL) PORK MARINADE 1/2 CUP FRESH CILANTRO LEAVES, PACKED 1/2 CUP ORANGE JUICE 3 TABLESPOONS LIME JUICE 2 TABLESPOONS ONION POWDER 2 TABLESPOONS ANCHO CHILE POWDER 2 TABLESPOONS CUMIN 2 TABLESPOONS DRIED OREGANO 5 CLOVES GARLIC, CRUSHED UNDER A KNIFE AND PEELED 2 TABLESPOONS KOSHER SALT 1 TABLESPOON GARLIC POWDER PORK COOKING LIQUID 1 QUART ORANGE JUICE, PREFERABLY FRESH 1 12-OZ CAN SWEETENED CONDENSED MILK 1 TABLESPOON KOSHER SALT 5 BAY LEAVES 1 ORANGE, CUT INTO QUARTERS 1/2 CUP VEGETABLE OIL GREEN APPLE SLAW 4 CUPS GREEN CABBAGE, SHREDDED, ABOUT 14 OUNCES 3 CUPS RED CABBAGE, SHREDDED, ABOUT 9 OUNCES 2 CARROTS, JULIENNED 1 FRESNO CHILE, JULIENNED* 1 GRANNY SMITH APPLE, UNPEELED AND JULIENNED 1/3 CUP FRESH CILANTRO, FINELY CHOPPED 2 PLUM TOMATOES, SEEDED AND CUT INTO 1/4-INCH DICE 1/2 MEDIUM WHITE ONION, CUT INTO THIN HALF-MOONS 1/4 CUP LIME JUICE, FRESH 2 TABLESPOONS DARK AGAVE SYRUP 2 TEASPOONS KOSHER SALT 1/2 TEASPOON BLACK PEPPER

Directions

Make the marinade:

Process all of the ingredients in a blender to combine. Place the pork in a bowl (or a zip-tight 2-gallon plastic bag) and add the marinade. 

Cover (or close) and refrigerate, occasionally turning the pork, for at least 8 and up to 16 hours (or overnight).

Make the pork:

Let pork stand at room temperature for 1 hour. Preheat oven to 350 degrees F. 

Place pork and marinade in a large Dutch oven. Add orange juice, condensed milk, salt, and bay leaves. Tuck in the orange quarters. 

Pour oil over the pork. If needed, add water to almost cover the pork. 

Cover and bring to a boil over high heat. Cover tightly and bake, occasionally turning the pork over, until the meat is very tender, about 3 hours. 

Let stand at room temperature, uncovered, until cool enough to handle, about 1 hour. 

Transfer the pork to a carving board. Discard the cooking liquid. Using your fingers or two forks, shred the pork.

Make the Green Apple Slaw:

In a large bowl, toss all of the ingredients.

To Serve:

Preheat oven to 200 degrees F. Heat a large griddle over high heat. In batches, place the tortillas on the griddle and heat, turning once, until hot. Stack the tortillas on a baking sheet and keep warm in the oven until ready to serving. Alternatively, you can quickly warm in the microwave. 

Heat a large nonstick skillet over high heat. Add half of the shredded pork and heat until the underside is crisp and browned, about 2 minutes. Turn and crisp the other side for about 1 minute more. Transfer to a bowl, cover with foil, and repeat with the remaining pork. 

Place the pork in the tortillas and top with slaw, a drizzle of crema, and a sprinkle of queso fresco. Serve with lime wedges.

[kplarecipes]

Crockpot Mac N Cheese, 9/14/17

Ingredients

1 lb box macaroni

1 can evaporated milk (12-15 oz)

1 can cheddar cheese soup

1 C milk

1 stick butter

1 small brick of Velveeta cheese

Bacon, cooked and crumbled

Directions

Cook macaroni as directed on box, drain, and set aside

Melt butter and add evaporated milk and milk

Put this mixture in the bottom of the crockpot and add cooked noodles, cheddar cheese soup, and cubed Velveeta cheese.

Stir and cook on low for 2-3 hours, or until all cheese is melted.

Serve with bacon.

[kplarecipes]

Chicken Fajitas, 9/7/17

Ingredients

2 lb boneless, skinless chicken breasts or thighs

2 limes, zested and juiced

2 t cumin

2 t chili powder (hot or mild)

1 t salt

½ bunch cilantro, chopped

1 red bell pepper, sliced

1 green bell pepper, sliced

1 onion, cut into thin wedges

1 T olive oil

2 avocados

Flour tortillas to serve

Directions

In a large ziploc bag, combine chicken, lime juice, 1 T of lime zest, cumin, chili, salt, and cilantro. Allow to marinate in the refrigerate for at least one hour, and up to eight hours. Take the chicken out of the refrigerator at least 30 minutes before cooking, and allow to come up to room temperature.

Either grill the chicken over high heat on a bbq grill, or cook in a very hot skillet, about 4 minutes per side, until just cooked through. Set aside and allow to rest for 10 minutes.

Over medium high heat, saute sliced peppers and onions with a little salt and 1 t of lime zest until the onions become translucent. 

Slice the chicken, and serve with peppers and onion on warmed flour tortillas with sliced or mashed avocados.

[kplarecipes]

Corn & Quinoa Chowder, 8/10/17

Ingredients

2 T butter

2 T olive oil

⅔ C quinoa

1 bell pepper, chopped

1 yellow onion, chopped

2 ribs of celery, chopped

2 cloves garlic

salt

1 tsp dried basil or tarragon

4 T flour

4 C broth (chicken or veggie)

1 can cannellini beans

3 C frozen or fresh corn

1 C half-and-half (optional)

Directions

In a stockpot over medium-high heat, melt the butter and add the olive oil. Sautee the quinoa, bell pepper, onion, celery, and garlic with salt and dried herbs until the quinoa begins to turn golden and the onion becomes translucent.

Sprinkle in the flour, and stir, cooking until the flour has been totally absorbed into the veggies and liquid.

Add the chicken broth, and bring to a light rolling boil. Cover, reduce heat to low, then simmer for about 15 minutes. 

Add the whole can of cannellini beans (you don’t need to drain it; the aquafaba gives the soup a silky texture) and corn. If using frozen corn, just cook long enough to bring soup up to temperature over medium heat. If using fresh corn, cook for about 7 minutes over medium-high heat, or just until the corn is cooked through. 

If you’d like a creamier soup, stir in the half-and-half, then serve.

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Beef Tamale Pie, 8/3/17

Ingredients

1 lb ground beef

15.74 oz mild chili beans

4 oz can chopped green chiles

1/4 C sliced green onions

1/4 t ground cumin

1/4 t pepper

salt to taste

8 oz pkg corn muffin mix

1 C cold water

shredded cheddar cheese

Directions

Preheat oven to 425. grease sides and bottom of a 9″ square or 10″ oven proof skillet.

Brown the round beef, and season with green onion, salt and pepper. 

Drain the grease from the browned beef, and add to a bowl with cumin, chili beans, and chiles. Mix well and set aside.

In a separate bowl, combine corn muffin mix and water. Mix well; it will be very thin. 

Pour batter into the baking dish, then spon meat mixture into the center of the batter, leaving a 1″ border. 

Bake at 425 for 30 minutes or until the cornmeal is lightly browned and begins to pull away from the edges. 

Remove from oven and sprinkle with cheese. Let stand 5 minutes before serving.

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Stuffed Chicken Breast with Proscuitto, 7/27/17

Ingredients

2 large chicken breasts

3 T butter, softened

3 T goat herb- or veggie-flavored goat cheese or cream cheese

Fresh herbs such as basil or sage

8 slices of prosciutto or thinly sliced deli ham

4 slices Swiss cheese

Salt and pepper

Directions

Preheat oven to 400 degrees.

Begin by slicing the chicken breasts in half, widthwise, so you have four cutlets about a half an inch thick. Lay them out on plastic wrap, top with more plastic wrap, and pound to an even thickness. Season with salt and pepper on both sides.

Add a slice of Swiss cheese to each cutlet. You may have to tear it apart to cover the surface of the cutlet.

Mix together the softened butter and goat cheese or cream cheese. Evenly distribute this between the four cutlets on top of the Swiss cheese, and spread almost to the edge of each.

Add one or two leaves of each kind of herb you wish to use on top of the butter mixture, covering the cutlet to the edges.

Roll each cutlet in a pinwheel fashion, starting with the smaller, pointy end of the breast.

Lay out two pieces of prosciutto or ham so that the edges slightly overlap, creating a large rectangle. Place one of the rolled up chicken breasts in the middle of the bottom edge of the ham, and begin rolling toward the top. About half-way through rolling, tuck in either side of the ham, if there is overhang. Then finish rolling, so that all of the chicken is covered in the prosciutto or ham. 

Repeat with the remaining chicken and ham. Then place each seam-side down on a cookie sheet. Then bake at 400 for 20-25 minutes, or until a thermometer reaches 160 degrees when inserted into the middle of the thickest part of the chicken.

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Cheesy Chicken Tator Tot Casserole, 7/20/17

Ingredients

1 32 oz bag frozen tator tots

1 package bacon, cooked and crumbled

1 small onion, chopped

1 lb boneless, skinless chicken breast, diced

2 C shredded cheddar cheee

3/4 C milk

salt and pepper to taste

Directions

Spray a large baking dish or slow cooker with non-stick cooking spray. Layer the bottom with half of the tator tots, 1/3 of the bacon, and 1/2 of the chopped onion, and then top with 1/3 of thecheese.

Add all of the diced chicken, and season with salt and pepper.

Sprinkle with 1/3 of the bacon, 1/3 of the cheese, and the remaining chopped onion.

Add the rest of the tator tots, and then top with the remaining cheese and bacon.

For ovens, cover with aluminum foil and bake for 1 hour at 375 degrees. For a slow cooker, cover and cook on low for 4-6 hours.

[kplarecipes]

Beef with Broccoli, 07/12/17

Ingredients

1 lb beef sirloin, thinly sliced

4 C broccoli florets

1 lg yellow onion, thinly sliced

8 oz mushrooms, sliced

4 T minced garlic

2 T minced or grated ginger

3 T soy sauce

1 C beef broth

2 T cornstarch

⅔ C teriyaki stir fry sauce

3 T high-heat oil, such as vegetable oil or canola

Directions

Begin by making sure all of your ingredients are thinly sliced and at room temperature. This ensures stir-frying goes quickly and smoothly. Heat a large skillet or wok on high heat and then add 1 ½ T of oil to the pan. Stir to coat the pan.

Add in the thinly sliced sirloin and stir continuously for about 3-4 minutes, or until the beef is no longer pink. Add in half of the ginger, garlic, and soy sauce, and stir fry for one more minute. If your meat is crowded in the pan and begin to release a lot of liquid, you may need to do this in two batches. Remove the cooked beef to a bowl or plate off the heat.

Return the pan to the heat, and add remaining oil. Stir to coat the pan. Add the onions and broccoli, and cook just until the onions begin to become translucent, about 4 minutes. Add in the mushroom and the remaining garlic, ginger, and soy sauce. Stir fry for a remaining 2-3 minutes, or until the mushrooms are cooked and broccoli begins to become tender.

Return the beef to the pan, and turn heat down to medium-high. Whisk together the beef broth and cornstarch, and stir into the beef and veggies. Bring the mixture up to a strong simmer, then reduce heat to medium. Stir in teriyaki sauce, bring up to temperature, then serve. Great over rice or quinoa.

[kplarecipes]

Mel’s Quick & Easy Salsa

Ingredients

1 can mild Rotel

1 16 oz can diced tomatoes, or 3 medium tomatoes, diced

1 t garlic salt

1 t onion salt

1 t ground cumin

1 t chopped jalapeno

3 T Mezzetta deli-style sweet bell pepper relish

Directions

Mix all of the ingredients in a blender and pulse until the desired consistency. If you don’t have jalapenos, a can of hot Rotel could be used.

[kplarecipes]

Root Beer Baked Beans, 6/29/17

Ingredients

3 slices bacon, chopped

1 small onion, diced

2 - 16 oz can pork and beans

1/2 C root beer

1/4 C bbq sauce

2 T spicy, whole grain mustard

1 t paprika (smoked or sweet, or a combination)

1/2 t garlic powder

1/2 t cayenne or chipotle chili powder

Instructions

Preheat oven to 400 degrees.

Cook bacon in a skillet over medium-high heat until crisp, drain all but 2 T of the grease, and add diced onion to the bacon, cooking until the onions are translucent.

Mix together remaining ingredients, pour into a greased casserole dish, and bake for 45 minutes to one hour, or until the sauce is thickened and bubbly.