Latkes

 Just a really good, classic latke. My kids love the book "Latkes, Latkes Good to Eat." And asked if we could try them so we did last year. A once a year treat celebrating Hanukkah. One batch is enough for all 5 of us for dinner. They freeze well. Haven't tried air frying yet. Yes sprinkle the little bit of salt on top or sprinkle your own with a spicy seasoning. I weigh the potatoes and onion. Serve with applesauce and heated frozen peas and chives and sour cream. 

via: https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes

About 3 dozen

• 2large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
• 1large onion (8 ounces), peeled and cut into quarters
• 2large eggs
• ½cup all-purpose flour
• 1teaspoon fine sea salt, plus more for sprinkling
• 1teaspoon baking powder
• ½teaspoon freshly ground black pepper
• Safflower or other oil, for frying (we used peanut)

Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

Cheese Sauce

 We had some pretzel bites and my kids really hate fake cheese. We whipped this up and it's delicious. It also reheats really well. Definitely Beschumel sauce vibes. 

via: https://www.allrecipes.com/recipe/278141/homemade-cheddar-cheese-sauce/ 

• 2 tablespoons salted butter

• 2 tablespoons all-purpose flour

• ¼ teaspoon salt

• 1 cup whole milk (used 2%)

• 1 ¾ cups shredded sharp Cheddar cheese (used Colby-jack)

  1. Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms.

  2. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese.

  3. Cook and stir until cheese is melted, about 1 to 2 minutes.

  
  

Birthday Cake Crumbles (Milk Bar)

 Cake by Courtney uses these in her confetti cakes and that's what I made for Lucy's birthday this year. These really do add a special extra something to the cake and are so fun!

https://milkbarstore.com/blogs/christina-tosi-bake-club/bday-cake-crumbs?srsltid=AfmBOorCkbA69LRXOgF9Ep-hlO2UAHKQHh6WTvpZYTPa5Dcli1VZDLgA

Makes about 2 cups, she doubles it because they snack on them, I had to fight the kids off from doing that so I had enough

1/2 cup granulated sugar

1 ½ tablespoons light brown sugar 

¾ c cake flour 

½ teaspoon baking powder

½ teaspoon kosher salt 

2 tablespoons  rainbow sprinkles

¼ cup vegetable oil 

1 tablespoon clear vanilla extract 

Heat the oven to 300F

In a medium bowl, combine the sugars, flour, baking powder, salt, and sprinkles, mixing until combined. Add the oil and vanilla and mix again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue mixing until this happens.

Spread evenly on an ungreased baking sheet and bake for 15 minutes at 300F

Let the rainbow crumbs cool completely before snacking. Store in an airtight container in the fridge for up to 1 month.

Abby's Roasted Tomato Soup

 Another Tomato soup I know. But I just had it this week from the freezer and it is so good!

Abby Thome on instagram. 

Roast:

13 fresh off the vine tomatoes, halced

3 whole bulbs garlic with tops cut off

2 white onions, quartered

 4 thyme sprigs, leaves pulled off

3/4 tsp smoked paprika (must)

salt, pepper, olive oil

Preheat oven to 425

1. On a baking sheet place all tomatoes skin side down and season with olive oil, salt and pepper then flip them over. 

2. Nestle in the onion and garlic bulbs and springs of thyme

3. Drizzle with more olive oil, salt, pepper and smoked paprika

4. Bake 425 for 45-50 minutes

Soup:

2 cups vegetable stock

2 TBSP Pesto

1/2 cup heavy cream

Get rid of sprigs, squeeze out garlic cloves and add all of the veggies to a dutch oven and immersion blend to puree. Blend with veggie broth and pesto, Stir in heavy cream before serving. Can make in the crock pot too. 

Harvest Apple Dressed Up Salad

Carochambers has a series called "How to make a bagged salad taste really good." All of the ones I've tried are good. We just had this one last week and it was ah-mazing!

Trader Joes Harvest Apple Salad Kit

Chicken Breast

cut up butternut squash (into small bite sized pieces)

red onion

apple cut up into bite sized pieces

pear (diced up, optional)

(she adds a diced up date, I didn't have that)

oil, lemon pepper, garlic powder, salt, pepper

You're going to season the chicken breast with the lemon pepper seasoning and the butternut squash too, you'll put it on a baking sheet and bake at 425 for about 20 minutes. Mine took longer it was semi frozen and thick. Just till it's 160 internal. 

Assemble salad with kit ingredients, sprinkle on onions, apples and whatever you'd like to add. You can add some microwave grains or warm farro to make it heartier but we didn't need it. 

So good!

Peach Mint Tea

 Not really a recipe but our FAVORITE tea of all time. All of us love this. 

1 peach tea bag

1 mint tea bag

steep in hot water

add splash of lemon juice

drizzle in honey (more if you're feeling under the weather)

Cottage Cheese Queso

 I've made homemade queso but I actually like this one better. It's super fast and easy and quite high in protein. CakebyCourtney shared it a few months ago and we've been making it ever since. 

1 cup cottage cheese

3/4 cup shredded cheese (ideally a Mexican blend) but I use Colby jack from Costco (sometimes I use less)

splash of milk to blend but let it be a thick as it can

taco seasoning to taste

Blend it all up, put in a glass dish and heat before eating. We keep it in the fridge and reheat until it's gone. 

Iced Oatmeal Bars

 I would bake these in a cookie sheet next time just to see if they cook quicker and can get more out of it. Don't go over the time. It will look jiggly but will firm up as it cools 

https://www.brownedbutterblondie.com/iced-oatmeal-cookie-bars/

Gluten Free Dairy Free Crepes

2nd recipe I've tried, but my favorite so far. I would omit the vanilla for savory 

 https://www.mamaknowsglutenfree.com/gluten-free-crepes/#wprm-recipe-container-6846

Gluten Free Dairy Free Blueberry Muffins

 These were really good! 

https://www.mamaknowsglutenfree.com/easy-gluten-free-blueberry-muffins/#wprm-recipe-container-13182

PMS Brownies

  @lainiecooks_

3 eggs

6 tbsp olive oil 

3/4 cup coconut sugar 
1/3 cup cacao powder 
1 1/4 cup almond flour 
1 cup chocolate chips + some for sprinkling on top 
Flaky salt for topping ( a MUST🤤). 

Instructions:
Preheat oven to 350°. To a large bowl, add eggs and olive oil and whisk together. Add in all other ingredients and mix until no lumps are left. Add batter to a small parchment lined square baking dish. Sprinkle more chocolate chips on top. Bake for 24-27 minutes and let cool before cutting. Add flaky salt on top (this is a must!!)

Mel's Hawaiian Haystacks

 Mel's Kitchen Cafe Hawaiian Haystacks 

Made a huge batch of this for the missionaries (should have made more) but it turned out super tasty. No cream of chicken. I subbed the flour for corn starch and just add a bit less. I thought it looked pale but it went great with all our toppings including B's beloved pineapple and whipped topping. 

https://www.melskitchencafe.com/hawaiian-haystacks-chicken-sauce-reinvented/

• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 3 cloves garlic; finely minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅓ cup flour
• 1 cup chicken broth 
• 2 cups milk
• 3-4 cups rotisserie chicken 

• In a large skillet or saucepan, melt the butter and olive oil over medium heat. Add the onion and sauté until translucent, 3-4 minutes. 
• Add the garlic and cook for about one minute, stirring, until fragrant.
• Combine the flour, broth, and milk in a blender (or use a handheld whisk and a bowl or liquid measuring cup) and blend until smooth. 
• Pour the mixture into the pan and cook over medium heat, whisking constantly, until the mixture simmers and thickens, 2-3 minutes. 
• Stir in the cooked chicken, salt and pepper. Bring to a gentle simmer over medium heat and cook for 3-4 minutes, stirring often. 
• Season to taste with additional salt and pepper, if needed.Serve with all the toppings 

Easy Lemon Curd to Freeze

 Loved that I didn't have to separate eggs for this one.  Sets up really well in the fridge. 

https://buttermilkbysam.com/the-best-lemon-curd/

Cheeseburger Soup

 Erin Smelcer Cheeseburger Soup:

adapted from https://www.tasteofhome.com/recipes/cheeseburger-soup/#RecipeCard

1/2 pound ground beef

• 4 tablespoons butter, divided 
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• (scoop of Better than Bouillon) 
• (add 1 tsp. Trader Joes Aglio Olio seasoning)
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 8 ounces Velveeta, cubed
• additional 8 oz or so of cheddar or white cheddar cheese or a mix
• 1-1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream (don't skip!)
• Optional: Onion rings and thinly sliced green onions

1. In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and remove from pan. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

1. 2. Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.
   
   
   
   

**Erin modified steps: While potatoes are boiling she makes a cheese sauce on the side using the flour and butter to make a rue. Then melts in 8oz Velveeta cheese and adds additional cheddar and white cheddar cheese (whatever you have on hand is fine) to speed things up and then adds the cheese sauce and stirs in the sour cream. 

Chipotle Chicken

 This makes a great flavorful Mexican chicken. Really good for tacos/ burrito bowls. 

https://www.fromvalerieskitchen.com/chipotle-chicken-recipe-copycat/

Yumm Sauce

 Supposed to be like the Yumm sauce from Cafe Yum. Love their simple bowls that can be vegetarian or protein added. I'd probably half the recipe next time. Makes a lot. 

https://faithfulplateful.com/yumm-sauce-and-yumm-bowls/#wprm-recipe-container-81647 

Vegan Banana Bread

 When you don't have eggs or are using them sparingly this is it. SO Good!. We like it baked in a 8x8 over a loaf. If you double it it bakes in a 9x13 for 40 minutes. 

https://www.ambitiouskitchen.com/vegan-banana-bread/

Teriyaki Chicken Crispy Rice Bowls

SO good. via kalejunkie on instagram 

 Makes 4 meal salads or 6-8 smaller salads⁣

Crispy Rice⁣
2 cups cooked rice, cooled (I used jasmine)⁣
1 tb sesame oil⁣
2 tb teriyaki sauce/marinade (I used San-J GF Teriyaki sauce/marinade)⁣
⁣
Chicken⁣
1 rotisserie chicken⁣
1/4 cup teriyaki sauce/marinade (same as above)⁣
⁣
Salad⁣
5 Persian cucumbers, thinly sliced (or 1 large English cucumber)⁣
1/2 cup red cabbage, finely sliced⁣
1/2 cup cilantro, chopped⁣
1 bunch green onions, finely chopped⁣
1 red bell pepper, diced small⁣
1/2 cup salted peanuts, chopped⁣
⁣
Creamy Sesame Ginger Dressing⁣
1/4 cup olive oil⁣
3 tb toasted sesame oil⁣
3 tb soy sauce (or sub coconut aminos)⁣
3 tb rice vinegar⁣
2 tb maple syrup⁣
2 tb cashew butter⁣
2 cloves garlic, mashed⁣
1 tb fresh ginger, minced⁣
⁣
First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the sesame oil and teriyaki sauce and spread into an even layer. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn’t burn). Next, remove the bones from the rotisserie chicken and shred into small pieces. Toss with teriyaki sauce and set aside. Next, make the dressing. Add all of the ingredients to a blender and blend for about 1 minute until smooth. Finally, chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded chicken and crispy rice on top. Pour dressing over the salad. Toss and enjoy! Store in the refrigerator for up to 5 days.⁣