Friday, November 30, 2018

Instant Pot Leftover Turkey Tikka Masala

Leftover turkey? No problem. Swap turkey for this traditional Indian chicken tikka masala recipe. This version still has all the flavor elements, especially the gingery-tomato coconut milk sauce. You need to marinate your turkey at least 4 hours or overnight. Otherwise, total time to prepare and pressure cook is 40 minutes.


1/4 cup plain yogurt
1 tablespoon freshly squeezed lemon juice
2 teaspoons black pepper
1 tablespoon cumin
1 teaspoon crushed red pepper
1 teaspoon ground cinnamon
1 teaspoon salt
1 2” piece of fresh ginger, peeled and grated
1 1/2 lbs leftover turkey, cut into bite size pieces
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 14.5 oz can fire-roasted diced tomatoes, undrained
1/2 cup coconut milk
Cooked basmati rice
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh cilantro


Combine yogurt, lemon juice, black pepper, cumin, crushed red pepper, cinnamon, salt and 1/2 of the ginger in a resealable plastic bag, massage to mix. Add the turkey and press to immerse in marinade. Seal tightly and refrigerate at least 4 hours or overnight.

Select sauté on your Instant Pot and adjust to normal. Add the oil, when hot add the onions, garlic and the remaining ginger. Cook, stirring constantly for 3-4 minutes or until a paste forms. Press cancel, then add in the tomatoes and turkey. Secure lid and close the valve. Cook manual on high pressure for 8 minutes, then use the quick release method.

While it’s cooking prepare the rice according to package instructions. When turkey is done add in the coconut milk and stir to combine. Serve over rice and sprinkle fresh basil and cilantro on top. Yum Yum!

Wednesday, November 28, 2018

How to Make Holiday Inn’s Cinnamon Rolls

Have you ever been to a Holiday Inn that didn’t make their signature cinnamon rolls? It’s like WTH, this is not right. For me, it would be like not having the USA Today or a cup of coffee. Something that you look forward to to start your day off and without it is disappointing. At home, I can get my USA Today Crossword fix online, brew a pot of coffee and make Holiday Inn’s cinnamon rolls! You can prepare these the day before and bake them in the morning. Makes 12 rolls.


1 cup water
3 tablespoons butter
1 teaspoon vanilla
1 large egg
1 teaspoon salt
3 teaspoons yeast
3 1/3 cups bread flour
1/3 cup sugar
2 teaspoons cinnamon
1/2 stick room temp butter
1 1/4 cups sifted powdered sugar
1 teaspoon corn syrup
1 teaspoon vanilla
2 tablespoons heavy cream
2 oz cream cheese
1 tablespoon butter


1 cup water
3 tablespoons butter
1 teaspoon vanilla
1 large egg
1 teaspoon salt
3 1/3 cups bread flour
3 teaspoons yeast

1/3 cup sugar
2 teaspoons cinnamon
1/2 stick room temp butter

Topping Glaze

1 1/4 cups sifted powdered sugar
1 teaspoon corn syrup
1 teaspoon vanilla
2 tablespoons heavy cream
2 oz cream cheese
1 tablespoon butter
Place all your ingredients in the bread machine according to your machine directions. My machine requires all wet to go in first. Turn on the dough setting and let it complete it’s cycle. I let rest in the machine another 30 minutes. Until the dough is almost coming out of the bowl.

Mix the cinnamon and sugar together and set aside. Once your dough cycle is complete. Flour surface and roll out dough out in a rectangle about 18 X 9 or there about. Spread butter over the whole surface, sprinkle cinnamon sugar over the butter. Roll up tightly then cut in one inch circles and place in a buttered baking dish. I use a 1/4 sheet pan lined with parchment paper, that has been buttered. Place cinnamon rolls in pan. Let the rolls rise another 1 hour to 1 1/2 hours until doubled in size. Preheat oven to 350 and bake for 25 ~ 30 minutes until golden brown. Once you remove from the oven, while they are still hot top with the glaze and serve.

Glaze: Mix altogether and top the rolls while warm. Good to place in a plastic baggy and cut a tiny hole in one corner and drizzle over all the rolls.

Note: If making these for baking later complete to the part you cut them place them in your pan and wrap them with plastic and place in the refrigerator. They may need to rise a little longer since they are cold. Once they are doubled in size continue on with the directions.

Tuesday, November 27, 2018

Christmas Crack

    Boy, does this Christmas Crack look good. Only 6 ingredients. Do you want to make something different besides cookies this Christmas? Total Time: 25 minutes. You can break it up to make 30 pieces. 


  • 1/4 pound salted saltine crackers (about one sleeve)
  • 1 cup brown sugar
  • 1 cup butter
  • 1/3 cup peanut butter
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup m&m candies chopped


Preheat the oven to 400 degrees. Line a 18x13 baking sheet with parchment paper. Place all of the saltines salt side up on the baking sheet in an even layer.

Add the sugar, butter, and peanut butter to a medium sauce pan and bring to a boil over medium heat, stirring occasionally. When the mixture is fully boiling, stop stirring and allow to boil for three minutes.

Carefully pour the boiling mixture over the crackers and put in the oven for five minutes.

Remove from the oven and sprinkle with the chocolate 
chips. Return to the oven for 1 minute.

Spread the chocolate chips out into an even layer and sprinkle the m&ms over the chocolate. Let cool on the counter for about 20 minutes. Place in the freezer for an hour and then break apart into small pieces. Yum Yum!

Thanks for the recipe. 

Roasted Cranberry Chicken

This Christmas you want to have a romantic dinner for just the two of you. Make’s Roasted Cranberry Chicken it is easy, tastes wonderful and most of all looks like it was made just for the season. He’ll be impressed. I can just picture the two of you sitting at a candle lit table and serving this dish with your favor sides and a bottle of wine. Serves 2 Total Time: 45 minutes


4 small chicken thighs
Salt and pepper, to taste
3/4 cup low-calorie cranberry juice
3/4 cup cranberries 
2 sprigs fresh thyme 
4 teaspoons packed brown sugar 
1/4 teaspoon salt
Fresh thyme leaves 


Preheat oven to 375F. Salt and pepper, to taste both sides of the chicken thighs. In an oven proof skillet sprayed with nonstick cooking spray on med/high heat sear the thighs on both sides for 5 minutes each. Place skillet in the oven for 20 minutes or until the chicken’s internal temperature reaches at least 160F. (No pink inside)

Cranberry sauce: in a saucepan add the cranberry juice, cranberries, 2 sprigs of thyme, brown sugar and 1/4 teaspoon salt. Bring to boil, let simmer for 20 minutes until it slightly thickens. To serve: cover chicken with sauce and top with a few fresh thyme leaves. Yum Yum 

Thursday, November 22, 2018

Mustard Maple Glaze Roasted Turkey

Sorry guys, I know this one is a little late for Thanksgiving. Everyone is probably eating or at least cooking their turkey by now. Maybe you can try this for Christmas dinner. I’ve been working as of late and haven’t had the time to write. Hope everyone has had a Happy Thanksgiving!

This recipe caught my eye when I received it in an email from Fresh Thyme. I’ve never tried a mustard maple glaze on my turkey before, have you? This recipe is for a 14-16lb turkey.

Note: one pound per person, unless you have big eaters or want leftovers plan on 1 1/2-2 pounds per person. Total Time: 5+hours


  • olive oil cooking spray
  • 1 (14 to 16 lb.) fresh or frozen turkey, thawed
  • 1 medium yellow onion, quartered
  • 1 stalk celery, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 3 sprigs flat-leaf parsley, divided, plus more for garnish
  • 2 sprigs fresh sage, plus more for garnish
  • 1 tsp. poultry seasoning
  • Freshly cracked black pepper, to taste
  • 1/4 cup Dijon mustard
  • 1 Tbsp. maple syrup
  • 1 Tbsp. unsalted butter, melted
  • 1 lemon, plus more for garnish


1. Preheat oven to 325 ̊F. Place flat roasting rack in shallow roasting pan. Spray with cooking spray. Remove the neck and giblets from the turkey cavity. Place turkey, breast side up, on prepared rack. Twist the wing tips under back.

2. Stuff onion, celery, carrot, 2 sprigs of parsley, and 2 sage sprigs inside turkey. Tie the drumsticks together with kitchen twine. Spray turkey with cooking spray. Rub poultry seasoning and black pepper over turkey. Roast, uncovered, for 3 hours.

3. For glaze, in a small bowl, combine mustard, maple syrup, and butter. Finely chop remaining sprig of parsley; add to glaze. Cut lemon in half. Squeeze 1 Tbsp. juice into glaze. Slice remaining lemon for garnish.

4. After turkey roasts for 3 hours, brush turkey with glaze. Continue roasting an additional 30 to 45 minutes or until meat thermometer inserted in thigh registers 175 ̊F. Remove turkey from oven, tent with foil, and let rest 20 minutes before carving. Garnish with parsley, sage, and lemon. Yum Yum!

Sur La Table Copycat Pumpkin Maple Pie with Spiced Whipped Cream

Want to spice up you pumpkin pie this year? Try this Pumpkin Maple Pie with Spiced Whipped Cream from Sur La Table. Didn’t know they had recipes on their website...check it out. Makes one 9” pie.


  • ½ recipe double-crust pie dough
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1½ teaspoons sea salt
  • 1¼ cups heavy whipping cream
  • ½ cup maple syrup
  • ¾ cup firmly packed light brown sugar
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)

  • Spiced whipped cream:
  • 1 cup heavy whipping cream
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon ground cinnamon


Preheat oven to 375°F and with a rack in the middle. 

To prepare pie shell: Roll out the pie crust according to instructions, fit into the pie pan, crimp, and freeze pie shell for 15 minutes or refrigerate for 30 minutes before baking. 

To blind bake pie shell: Perforate the bottom and sides of the dough with the tines of a fork. Line the chilled pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove the weights and parchment and return the shell to the oven for about 5 more minutes, or until the shell is cooked through and firm to the touch. (If holes or cracks appear in the shell, patch them by pressing small pieces of excess dough into the area that needs repair). Set aside to cool while preparing filling. 

To prepare the filling: To a large mixing bowl add the eggs, spices, and salt; whisk until well combined. Add the cream, maple syrup, sugar, and pumpkin puree; whisk until well combined. Pour the mixture into the pie shell and bake until the custard is just set when nudged, about 90 minutes. Check pie periodically throughout baking, and use foil or a crust shield to protect the edges of the pie from overbrowning. Transfer the pie to a rack and cool completely. While pie is cooling, prepare whipped cream. 

To make whipped cream: To the bowl of a stand mixer fitted with a whisk attachment, add the cream, maple syrup, vanilla, and cinnamon. Whip until soft peaks form. Serve with pie. Yum Yum! 

Sunday, November 18, 2018

Copycat Instant Pot Green Bean Casserole

Yes, we’ve all probably had Green Bean Casserole during the holidays, but have you made it in your Instant Pot? So fast! You can also make it ahead of time just don’t add the onions until your going to warm it up in the oven before serving. Add crispy crumbled bacon for a smoky flavoring. And who doesn’t like bacon! Serves 8 Total Time: 35 minutes


1/2 cup chicken broth
1 1/2 fresh green beans, trimmed and cut 1 1/2” pieces or 24oz (2 bags) frozen green beans (preferably French-cut)
1 10 3/4 oz can of condensed cream of mushroom soup
1 teaspoon soy sauce
1/4 teaspoon pepper
1/2 cup French-Fried onions
1/2 cup cooked and crumbled bacon, optional


In 6-quart Instant Pot insert, add chicken broth and green beans. Secure lid and close the pressure valve. Select High Pressure for 1 minute, then use the quick-release method. If you have a mini Instant Pot like me, I’m going to cut the recipe in half except for the 1/2 cup of chicken broth. I’d think you’d need the same amount of liquid to build up the pressure.

Select Sauté and stir in soup, soy sauce and pepper; cook 3 
to 5 minutes, stirring occasionally, until heated through. Transfer to serving dish, and top with onions and crumbled bacon (if using) before serving. I’m going to put my onions in my toaster oven on low heat until they are crispy and golden brown. Or you can transfer into a baking dish top with the onions and broil 3-5 minutes, until you get the same results. Yum Yum! Thanks Pillsbury for the recipe.

Friday, November 16, 2018

Crockpot Pizza Soup

What do you like on your pizza? Mushrooms? Check Onion? Check Black olives? Check Pepperoni? Check....This Crockpot Pizza Soup has it all! This is Taste of Home’s recipe, but you can add in whatever ingredients you want and make it your own. Having company for the holiday weekend? Make this for lunch.  Serves 10 Total Time: 6+ hours.

1 can (28 ounces) diced tomatoes, drained
1 can (15 ounces) pizza sauce
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 package (3 ounces) sliced pepperoni, halved 
1 cup sliced fresh mushrooms
1 small onion, chopped
1/2 cup chopped green pepper
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 package (11-1/4 ounces) frozen garlic Texas toast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese

In a 6-qt. slow cooker, combine first nine ingredients. Cook, covered, on low until chicken is tender, 6-8 hours.

For croutons, cut Texas toast into cubes; bake according to package directions. Add spinach to soup; heat through, stirring occasionally. Top servings with cheese and warm croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Prepare croutons as directed. Top soup with cheese and croutons. Yum Yum!

Flaky Biscuits

If I were you I’d make a big batch of these flaky biscuits for Thanksgiving dinner and refrigerate the leftovers for breakfast the next day. All you have to do to reheat them is throw them in the microwave for 10 seconds. (Well I wouldn’t exactly throw them). 

Secret 🤫 to sky high flaky biscuits....Put the pan in the fridge for 10 minutes, before you put it in the oven. I don’t know why it works, it just does. After 10 minutes, take the pan out of the fridge and put it in the oven.  Bake for 12-14 minutes or until a beautiful golden brown. Remove the pan from the oven, and immediately remove the biscuits from the pan. Makes:12 Total Time: 30 minutes 


  • 1 stick of butter
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ¾ cup milk


Preheat oven to 450F. In a mixing bowl add the flour, baking powder, sugar and salt, stir to combine. Then add in the butter. Use a pastry blender to cut the butter into the dry ingredients. 

Keep cutting the butter until you don’t have any pieces bigger than a pea. Next pour in the milk, once all the dry ingredients are incorporated your done stirring. Flour your surface and kneed dough 5 or 6 times. To knead; fold dough in half, press down and turn the dough a quarter turn, repeat 5 more times. When you are done flatten the dough put with your hands to about a 1/2”. Using a biscuit cutter or a drinking glass, cut the biscuits out of the dough.

If your cutter is sticking to the dough, dip it in some flour in between each cutting.  Carefully place the biscuits on a metal cookie sheet. Take the remaining dough, form a ball, kneed it a couple times, flatten it out and cut more biscuits. Now is the time to put the pan in the refrigerator for 10 minutes. After the 10 minutes, bake for 12-14 minutes or until they are golden brown. Remove to a serving plate. Yum Yum!

Wednesday, November 14, 2018


Yesterday I binge watched the latest season of The Great British Bake Off and Prue’s Raspberry Blancmange reminds me of something that my grandmother would make when I was growing up in the ‘70’s. According to Prue this is suppose to be easy to make. Serves 12 Total Time: 40 minutes + setting time 6 hours or more.


8 gelatine leaves  (1 tablespoon powdered gelatin =3 leaves so, 2 3/4 tablespoons =8)
750g/3 3/4 cups raspberries 
50ml/1/4 cup raspberry liqueur  
25g/4 tablespoons cornflour 
300ml/1 1/3 cups whole milk 
150g/1cup caster sugar 
40g/1/3 cup ground almonds 
1 teaspoon almond extract 
450ml/2 cups heavy cream 
crystallised rose petals, to decorate  

Soak the gelatine leaves in a small bowl of chilled water for 5 minutes.  (For powder gelatin see package instructions)
Tip the raspberries into the bowl of a food processor and blitz to a fine purée. Pass through a sieve into a clean bowl, discarding the pips, then stir in the raspberry liqueur. 
Mix the cornflour with a little of the milk in a medium pan. Add the remaining milk, along with the sugar and ground almonds. Bring to the boil, then reduce the heat and simmer gently for 3–5 minutes, to thicken. Remove the pan from the heat. 
Squeeze out any excess water from the gelatine leaves, then add them to the pan, stirring continuously until dissolved. Add the almond extract.  
Stir in 300ml/1 1/3 cups of the heavy cream and all the raspberry purée, combine thoroughly, then pour into the mould. Leave to set for at least 6 hours, preferably overnight.  
To serve, lightly whip the remaining cream to soft peaks, then spoon into a medium piping bag fitted with a medium star nozzle.  
Remove the mould from the fridge and quickly dip it into a bowl of hot water to loosen the blancmange. Invert the mould onto a serving plate to turn out the blancmange.  
Pipe the cream around the base of the blancmange, then decorate with crystallised rose petals. Serve immediately with the langues de chat on the side.
Ingredients and Directions for the langues de chat see: The British Bake Off.

Tuesday, November 13, 2018

Turkey Roulade with Bread Stuffing

If your are having Thanksgiving with four people or less and want your meal to include the traditional turkey BUT want it presented differently try Baked by Rachel’s Turkey Roulade with Bread Stuffing. Ive never had a roulade before and didn’t know you could make one that is savory. What we have learned. Serves 4


2 lb boneless turkey breast, skin removed and reserved
3-4 cups prepared stuffing, uncooked, see my Crockpot Stuffing
1 tablespoon olive oil
Salt and pepper, to taste 
Butchers twine
3-4 tablespoons unsalted butter, melted


If necessary, remove any bones from the turkey. Preheat the oven to 375F. Prepare your roasting pan with a roasting rack inside.

Butterfly turkey to an even thickness. Start from the center, using a sharp knife butterfly fatter portions to extend outwards. Cover with plastic wrap and pound down to an even thickness, being careful not to rip through the turkey. 

Spread moist prepared stuffing within an inch of the edge of the turkey breast. Tightly roll and wrap with skin. Tie tightly with twine every 1-2 inches and once lengthwise. Skin can be stretched further and reposition as needed during the tying process.

Heat a 12” skillet with olive oil over med/high heat. Sear turkey on all sides. Transfer to the prepared roasting rack and pan. Brush well with melted butter and generously sprinkle with salt and pepper. Roast for 60-75 minutes or until internal temperature reaches 150F. Allow turkey to rest at least 10 minutes prior to slicing and serving. Remove twine with scissors before serving. Yum Yum!

Monday, November 12, 2018

Red Wine and Honey Poached Pears with Creme Anglaise

This dessert is pretty fancy. I would save this recipe for dinner parties, dinner dates or the holidays. Remember you have to make the creme anglaise first. Tip: be sure to used enameled cookware, especially enameled cast iron as the wine may be too acidic if used in an unglazed cast iron skillet. Serves 4


4 Bosc pears, peeled, cored, stems stay attached
1 cup orange juice and a peel or two from an orange
1 bottle Cabernet Sauvignon
1/4 cup sugar
1/4 cup honey
1 cinnamon stick
4 black peppercorns
6 cardamom pods, crushed
1 tablespoon vanilla bean paste
1 quart creme anglaise


To prepare pears peel, then slice off the bottom end just enough so the pear will stand upright. Core the seeds out from the bottom using a small melon baller.

In your enameled pan that’s large enough to hold the 4 pears, add the wine, orange juice, orange peel, sugar, honey, cinnamon, peppercorns, crushed cardamom pods and vanilla bean paste. Once the sugar has dissolved add the pears and cook gently until tender, about 15 minutes. Remove from pan and drain. Strain the poaching liquid and return back to the pan. Simmer until reduced to a syrup-like consistency. Slice the pear half way up and spread out slices (see picture) To serve: pour some creme anglaise on a plate, then place the pear on top and drizzle with some of the wine syrup. Yum Yum!

Chef Ashley in our Sur la Table cooking class added crumbled gingersnaps.

Crème Anglaise

Have you ever combined the ingredients together to make ice cream but decided to warm it instead and use it as a cream with fruit? Well that's exactly what we did in my Sur La Table cooking class with our Red Wine and Honey Poached Pears. And it was WONDERFUL. This is a unique dessert fit for any holiday table it has a great presentation on top of how good it is. You need to make this Creme Anglaise first. Makes 1 quart


2 cups heavy whipping cream
1 cup whole milk
3/4 cup granulated sugar
1/2 teaspoon sea salt
6 large egg yolks
1 teaspoon vanilla bean paste


In a saucepan on medium heat add in the cream, milk, sugar and salt. Stir until sugar is dissolved. Reduce heat to simmer.  In a bowl whisk the egg yolks until they lighten in color. Temper the eggs by slowly adding a third of the the cream mixture, whisking continuously.  Pour back into the rest of the cream and add the vanilla bean paste, then raise the temperature to med/high. Stir until thickens, do not allow to boil.  Remove and pour into a fine mesh strainer into a bowl. Refrigerate if not using right away and reheat when ready to serve.  Pour on the bottom of the plate then top with fruit (if the fruit was cooked in a wine sauce, drizzle over top). Yum Yum.

Note: if you want to make this into ice cream, pour into a bowl and chill over an ice bath or refrigerate until cold. Pour into a prepared ice cream maker and churn according to manufactures instructions. Enjoy right away or freeze in a  freezer-safe container. 

Cast Iron Ribeye with Thyme and Brown Butter

Picture this...your home on Thanksgiving night with your partner, it's snowing outside. You light a fire and open your favorite wine.  Your table is set for just you guests, no kids and no turkey! That's right you are having a ribeye steak basted in brown butter, herbs and garlic. Cooked to a perfect medium rare and served along side a baked potato and salad....and did I mention wine, lots of wine.  Your not going anywhere. Enjoy!

My steaks have never turned out better and that's with the help of another cooking class at Sur La Table and Chef Ashley.  Only tip she gave us was to never put a cold steak in a hot skillet, always set out to room temperature first, about 30 minutes. Serves 2

2 1" boneless ribeye steaks
Sea Salt and freshly ground pepper, to taste
1 tablespoon unsalted butter
1 tablespoon vegetable oil

Brown Butter:
1 shallot, minced
4 cloves of garlic, smashed
1/2 cup (one stick) unsalted butter
2 tablespoon sherry vinegar
3-4 sprigs of thyme & 1-2 sprigs of rosemary, tied in a bundle
Sea salt and freshly ground pepper, to taste


Pat your steaks dry with a paper towel and season them generously with salt and pepper. In a heated cast iron skillet on med/high heat add the oil and butter. When the foaming subsides, add the steak season side down, then salt and pepper the other side. Sear steaks until they are deep brown on both sides, 3-4 minutes each for medium rare. Move steaks to one side and add the shallots, garlic, sherry vinegar, herb bundle, butter and salt and pepper. Stir continuously until butter has melted and turns a golden brown. Baste steaks with brown butter mixture over and over again for at least 3-5 minutes. Remove and carve steaks against the grain into 1/2" thick strips and arrange on a warmed serving platter. Serve immediately. Yum Yum!

Homemade Twice Fried French Fries with Truffle Sea Salt

Are you hosting Thanksgiving this year? What would you think about having homemade French fries with truffle sea salt as a side? I would have your guests decide if they want to add the truffle sea salt or smother them in turkey gravy. And if you’re having a kids table...boy they’d love to see a big basket of French fries.

I learned how to make these Twice Fried French Fries during my cooking class at Sur La Table from Chef Ashley. Here’s my new tip (for those that don’t know, like me)...soak your potatoes at least 30 minutes before frying. This gets rid of some of the starch and you’ll have crispier fries as a result. Also, tip #2 try to cut your fries evenly into 1/4”x1/4”x3” matchsticks so they will cook evenly.

Why fry twice? Well that’s the secret (🤫) to a crispy potato. The first time is to blanch and second time is longer to get their golden color and texture. Serves 4


4 large russet potatoes, cut into matchsticks
2 quarts vegetable oil
Truffle Sea salt or regular sea salt 
Turkey gravy, optional


Preheat oven to 200F, if serving right away. Preheat Dutch oven with the oil over med/high heat (325F on an induction plate). Place a baking sheet with a wire rack insert next to the stove top and a spider strainer. 

Drain and paper towel dry potatoes before putting them in the oil. Working in small batches, blanch the potatoes until they have softened, but not brown about 5-6 minutes. Remove with spider strainer to the rack. Adjust heat to maintain 325F. Repeat until all the potatoes are done. 

Increase heat to 375F or high. Rework in small batches (Warning: to many fries will make the oil boil over. Believe me I know from personal experience) fry until crispy and golden brown. Remove with spider strainer to drain excess oil into a bowl and truffle sea salt immediately. Repeat until all the fries are done. Right before serving place them on a baking sheet and put them in the oven to warm them. Yum Yum!

Saturday, November 10, 2018

Italian Chicken Mushroom Au Gratin

This is a recipe is similar to a dish we made in our Sur La Table cooking class by Chef Ashley. Since we had time to make an additional recipe she wanted to try out her Mushroom Gratiner, which turned out very good. I added chicken and Italian seasoning while switching out Fontana cheese for mozzarella. Since she didn’t give us the recipe I’m kinda guessing (memory don’t fail me now) on the remaining ingredients and how long she baked it. If you try it let me know. Serves 2-3

A tip from Ashley: don’t rinse off your mushrooms! They absorb the water which makes them hard to caramelize while cooking. Just wipe them off with a damp cloth instead. Cook them in a little oil first before adding the salt, as the salt will release any moisture from the mushrooms. If you want more tips from Ashley here is her website:


3 tablespoons olive oil, divided
1 large chicken breast
1 lb mushrooms
Salt and pepper, to taste
1/2 onion, sliced
1 tablespoon fresh thyme, minced
1 tablespoon dried Italian seasoning
1 1/2 cups shredded mozzarella cheese
1 cup heavy cream
1 cup panko breadcrumbs
1 cup Italian breadcrumbs
3 egg yolks


Preheat oven to 350F. Add 1 tablespoon of oil in your oven-ready skillet on med/high heat cook your chicken 6-7 minutes on each side, or until the internal temperature reaches 160 degrees. Remove to cool, then cut into 1” pieces.

Clean mushrooms with a damp cloth then quarter. Add 1 tablespoon oil to the same skillet on med/high heat (270F) and cook them 3-5 minutes. Add the last tablespoon of oil, if needed, then salt and pepper, cook an additional 5-8 minutes. Add the onions and seasoning, stir to combine, then add pieces of chicken back in. Add the cheese and cream, mix well. Turn heat to low and let simmer while you make the topping.

In a small bowl add the two breadcrumbs and 3 egg yolks, mix well. Turn off heat and add topping. Bake for at least 30 minutes. Serve warm. Yum Yum!