Sausage Cranberry Stuffing

Really good. Omitted the apples, would do less cranberries. We precooked the sausage and added back in with fat.

Ingredients

• 2 tablespoons of olive oil
• 1 medium onion diced
• 2 stalks of celery diced
• 1 pound of pork breakfast sausage
• 1 teaspoon of salt
• freshly ground pepper to taste
• 2 tablespoons of fresh sage minced
• 2 teaspoons of fresh rosemary minced
• 2 tablespoons of fresh flat leaf parsley chopped (I left this out)
• 1 large golden delicious apple cored and diced (or whatever apple you have, or leave out)
• 3/4 cups of dried cranberries (maybe 1/3 to 1/2 cup)
• 2 cups of turkey or chicken stock
• 6 cups of dry unseasoned bread cubes (I used a whole loaf of French bread cubed and baked at a low temp until dry.
• 4 tablespoons of melted butter

Instructions

1. Preheat oven to 350 degrees. In a large sauté pan, heat onions and celery over medium heat until softened. Add sausage, breaking up as it browns. Once sausage is cooked through, season with salt, pepper and stir in fresh herbs. Then stir in diced apples, cranberries, bread crumbs and stock.

2. Transfer stuffing mixture to a 9x13 baking pan that has been sprayed with non stick cooking spray, drizzle melted butter over stuffing mixture and cover tightly with foil. Bake for 25 minutes covered, then for another 20 uncovered until stuffing is lightly toasted. Sprinkle with additional fresh herbs before serving.

   
   

   Modified slightly recipe from number-2-pencil.com

Arroz Caldo (Filipino Chicken and Rice Ginger Soup)

2 tablespoons olive oil 
1 onion, diced 
2 cloves garlic, crushed 

1 piece of ginger (2 inches or so) peeled and sliced

1/2 rotisserie chicken deboned and chopped into bite sized pieces

black pepper salt to taste

6 cups broth or chicken bouillon and water

1 cup rice

1 lemon

toppings: sliced green onions, lemon slices, fried garlic 

Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken broth, rice and bring to a boil. Cover and cook on medium for about 10 minutes, stirring occasionally to check sticking. Top with toppings can also add a splash of fish sauce if you'd like. 

Sweet Potato Cake with Brown Sugar Icing

My mother in law made this for my birthday a while back. I think she found this one through a patient that brings this cake in every year. Since my birthday is around Thanksgiving I usually like a fall inspired dessert. I alternate between chocolatey mousse cakes, spumoni cake and this. It's moist, not overly spiced and the icing is TO DIE FOR. I always forget how amazing it is but this year it was abosolutley scrumptious!

INGREDIENTS

1. Cake
   • 4 8-ounce red-skinned sweet potatoes(yams) (you'll need about 2 cups mashed. I let my cups be a little full)
2. • Nonstick spray
   • 2 3/4 cups all purpose flour
   • 2 teaspoons ground cinnamon (both heaping)
   • 1 1/4 teaspoons ground ginger (heaping)
   • 1 teaspoon baking powder (slightly heaping)
   • 1 teaspoon baking soda (slightly heaping)
   • 1/2 teaspoon salt
   • 1 1/2 cups maybe even just 1 cup) sugar
   • 1/2 cup apple sauce
   • 2/3 cup vegetable oil (or just 1 cup oil and skip the apple sauce)
   • 4 large eggs  
   • 1 teaspoon vanilla extract
3. Icing
   • 1 cup powdered sugar
   • 3/4 cup (packed) dark brown sugar
   • 2/3 cup whipping cream (heavy is fine too)
   • 1/4 cup (1/2 stick) butter
   • 1/4 teaspoon vanilla extract

PREPARATION

1. For cake:
   1. Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes. (I cook mine poked in the instant pot for about 20 minutes depending on size)
   2. Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, generously. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. (I often skip this) Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. (I add all the wet ingredients and just mix it up and add to the dry. (USE A LARGE BOWL FOR THE FINAL MIX) Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes (mine took closer to about 1 1/2 hours. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool so it's at least cool to the touch.
2. For icing:
   1. Sift powdered sugar into medium bowl! Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour (we took it outside and just let it cool for like 15 minutes. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.) We made day of and served it mildly warm and it was good. Also good served with ice cream and chilled the next day. 
   2. via:  https://www.epicurious.com/recipes/food/views/spiced-sweet-potato-cake-with-brown-sugar-icing-104322?intcid=inline_amp&_gl=1*1xa5u1f*_ga*X0VnR05CenFDVmg0MC1ZN3hFX0N5ZGhhaUtZU1d1eW04MXVCSTNoMWh0c0FFWGw4Nk5UbEhFa0VZS1JTZmhJaQ..

Leftover Chicken Biryani

 Yummy, fast, simple, warm and comforting Indian dish. I used leftover rice to use up my leftovers from Diwali last week. 

1 TBSP olive oil

1 small-medium onion sliced (from end to end)

1 red pepper sliced

3 cloves garlic, crushed

2 tsp cumin

3 tsp garam masala (could do with 2.5)

2 tsp turmeric

1 tsp kosher salt

400 grams cooked chicken shredded, picked, cut up

300 g basmati rice (uncooked 1.25 cups uncooked)  (I used about 3 cups cooked)

1 can coconut milk

200 ml water (if using uncooked rice)

100 grams frozen peas

2 Tbsp chopped up cilantro (I was out so I used a bit of dried.)

Put the olive oil in a dutch oven pot or big skillet with a lid over medium low heat. Sauté the onion and red pepper with the lid on for about 3 minutes until softened but not brown. 

Add the garlic, spices and cook for 2 minutes. 

Add the chicken, rice and stir to coat the chicken and rice in the spices. Add coconut milk, water if needed and bring to boil

Put lid on and turn heat down. Simmer 10 minutes or so. Add frozen peas, stir. Replace lid

Cook about 5 more minutes until rice is done. If it sticks add some extra water. 

Season with salt as needed. 

Sprinkle cilantro on top. We serve it by itself but can also add naan, chapati, or chutneys. 

via: https://www.easypeasyfoodie.com/leftover-roast-chicken-biryani/#wprm-recipe-container-9755

Copycat Alfy's Pizza Crust

This is one of the best pizza crusts. I made it at my parents but can't wait to try it again at home. The dough looked a little lumpy at first and I think my mom added just a bit more flour to get it together but it was SO GOOD! We love Alfy's Pizza in the PNW and this tasted just like it!

Ingredients

• ▢ 2-2 1/3 cups all-purpose flour OR bread flour¹ divided (250-295g)
• ▢ 1 packet instant yeast² (2 1/4 teaspoon)
• ▢ 1 1/2 teaspoons sugar
• ▢ 3/4 teaspoon salt
• ▢ 1/8-1/4 teaspoon garlic powder and/or dried basil leaves optional
• ▢ 2 Tablespoons olive oil + additional 
• ▢ 3/4 cup warm water³ (175ml)

Instructions

• Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 
• Use either your hands or a rolling pin to work the dough into 12" circle.
• Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
• Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 
• Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
• Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
  
  Gayle's instructions: place liquids in bread machine, add flour and salt. Make a well and add other dry ingredients. Run on dough setting and follow baking instructions as above. 

Notes

¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.

²Many commenters have reported using active dry yeast (use the same amount, 2 1/4 teaspoon) with success. Some people have proofed the yeast first with the 3/4 cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success! 

³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!

Making in Advance:

To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn't dry out, and store in the refrigerator for up to several days or it will freeze for up to a month. 

 https://sugarspunrun.com/the-best-pizza-dough-recipe/#wprm-recipe-container-13562

No Churn Peach Ice Cream

This may be an annual peach season tradition. It's very high in fat but it is really tasty. We devoured it. It was a special treat celebrating peaches! I was also a little extra and added some extra crumb topping from a crisp I had extra of and added fresh chopped peaches on top. Even more delicious as peach crisp ice cream. 

Ingredients

• 3 medium peaches, peeled and chopped (about 2 1/2 cups)
• 2 cups heavy cream (we doubled the recipe this last time and used the biggest tub of cool whip and folded that into the mixed up peaches, milk, vanilla and salt. The heavy cream is very rich and leaves a film on the roof of your mouth. This was much lighter and a very good alternate.)
• 1 14 ounce can sweetened condensed milk
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon salt

Instructions

• Place chopped peaches in a medium-size bowl. Using an immersion blender or potato masher, break up the peaches to the desired consistency. Set aside.
• Add heavy cream to a large bowl. Using a hand mixer or immersion blender, whip the cream until heavy peaks form. Fold in the sweetened condensed milk, vanilla, and salt to the whipped cream. Once combined, add in the peaches and mix together. Pour the mixture into a metal loaf pan and cover. Place in the freezer for 4 hours or overnight. 
• Once the ice cream is frozen, scoop out and serve.

https://www.asouthernsoul.com/no-churn-peach-ice-cream/

Scotcheroos

I don't like plain Rice Krispie treats. They just don't do it for me. But add things to them and suddenly they're something I can barely resist. I like that these don't have extra sugar or corn syrup in them and they were really good. 

 Ingredients

• ½ cup butter (1 stick)
• 40 large marshmallows
• 1 cup peanut butter
• 6 cups of Rice Krispies (or gluten-free variety)
• 1 cup chocolate chips
• 1 cup butterscotch chips

I do half the amount of chips.

Directions

1. Grease a 9x13 pan.
2. Add the butter, marshmallows, and peanut butter to a large bowl or pot.
3. This is where I deter from others. I don't make good Rice Krispies on the stove. I do them best in my giant Tupperware bowl in the microwave. 1 minute then about 30 seconds at a time until the marshmallows fluff up and when I stir for a while they melt. Just me. You can always do them on the stove 
4. Cook over a medium flame, stirring regularly until the marshmallows are melted.
5. Remove the pot from the heat and stir in the Rice Krispies.
6. Spread the mixture out immediately in the greased 9 x 13 pan.
7. Add the chocolate chips and butterscotch chips to a saucepan (errr a glass bowl and microwave for 30 second intervals and stir a lot after a minute or two). Cook over a low heat, stirring constantly until melted.
8. Spread the melted chips on top of Rice Krispie treats.
9. Place the rice krispie treats in the refrigerator until the topping has hardened.

https://premeditatedleftovers.com/recipes-cooking-tips/scotcheroos-peanut-butter-rice-krispie-treats/