Author: Robert Andrews

Burrito Pie

  • 1/2 LB ground beef or turkey – browned
  • 1 small onion – sliced thin
  • 1 tsp minced garlic
  • taco seasoning
    • 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp chili powder, salt and pepper to taste
  • 1/2 can sliced black olives – drained
  • 1/2 can diced green chilies
  • 1/2 C chicken broth
  • 1 can diced tomatoes – drained
  • 6-8 oz taco sauce
  • 1 can refried beans
  • 8-10  small corn tortillas – halved
  • 8 oz shredded cheese
  • Optional:  Enchilada sauce for the topping
  1. Preheat the oven to 350º
  2. Brown meat with onion
  3. Add garlic and taco seasoning and stir for 30 seconds
  4. Add chicken broth and stir to dissolve all seasonings
  5. Mix in olives, chilies, tomatoes, and taco sauce
  6. Reduce heat and simmer 15-20 minutes
    • ASSEMBLY
  7. Spread a thin layer of beans on the bottom of a casserole
  8. Cover with a layer of tortillas – flat side to the side of the pan
    • overlap if necessary
  9. Cover with sauce, more meat, black olives, cheese, more tortillas and so forth until all ingredients are used up
  10. Finish with a layer of sauce, then cheese, then black olives
  11. Bake 20-30 minutes or until cheese is browned

 

EASY Goulash

This recipe is good for two as a meal, or four as a side.

  • Brown 1/3 ground sirloin
  • Add 1 small onion – chopped
  • Add 1 Anaheim pepper – chopped
  • Add 3 cloves chopped garlic and cook 15 seconds, then remove from heat
    • Set aside
  • Blanche 3 tomatoes and remove skins
  • Crush tomatoes
  • Add 2 TBL tomato paste
  • Add 1/2 C chicken stock or broth (not bullion)
  • Add a splash or two of apple cider vinegar
  • Add 1 tsp Worcestershire sauce
  • Add salt and pepper to taste
    • Bring to a boil
  • Add meat back into the pot
  • Reduce heat to a high simmer
  • Add 2/3 C elbow macaroni
    • Optional:  Use about eight baby potatoes
      – pieced – instead of macaroni
  • Cover and simmer for 30 minutes
  • Serve with bread and butter

 

Pig in a Blanket

pigs in a blanket

  • Lay out puff pastry
  • Measure for strips to wrap cocktail weenies
  • Sprinkle with curry
  • Put into springform pan with single serve ramekin in the middle for sauce
  • Fill it up, then refrigerate for at least an hour
  • Bake at 425º uncovered for 25 minutes
  • Cover lightly and cook another 25 more minutes

Curry Ketchup:  1 C store-bought ketchup, 1 TBL curry, 1/4 C honey, 1 tsp black pepper

 

Hot Dog Curly Fries

Jeff Muro’s recipe

  • Get 10/1 hot dogs (10 to a pound – the long ones)
  • Cut in half length wise, then in have again, so you have four strips
  • Put on sheet pan lined with parchment
  • Bake at 425º for 10-12 minutes

Special mixed Dipping Sauce

  • Ketchup, bacon jam 
  • Mayo, sauerkraut, Dijon mustard, granulated garlic, salt, pepper
  • Yellow mustard, sport peppers (minced), weird neon green relish, diced Roma tomato, celery salt

Other Hot Dog Treatments

  • Sunny:  Gojucjuan, creamed honey, black pepper, salt
    • Serve with chopped grilled onion, sliced carrots, chives and chili flakes
  • Katie:  Wrap hot dog in thin bacon – secure with toothpicks – grill with buttered buns – top with Franks Red Hot sauce, ranch dressing, crumbled blue cheese and sliced celery
  • Jeff: Reuben Brats – Spicy brat (grilled),
    • Finishing Soak for 15 minutes or more:  Beer or hard apple cider, onion, ton of butter
    • Cheese sauce: 4 oz American cheese, 4 oz grated Swiss, 1 TBL corn starch, 8 oz evaporated milk – HEAT
    • Topping:  Sauerkraut with caraway seeds – add 18,000 Island Dressing – Recipe @ FoodNetwork.com
    • Top with sliced chiles and chives

Burnt Ends

Honey Glazed Burnt Ends

Pork Belly (Pork shoulder)

  • STEP ONE
  • Cut into two inch pieces – remove harder skin, leaving about 1/4 inch fat cap
  • Toss in a light coating of oil
  • Toss with dry rub
    • Sweet BBQ rub
  • Put onto rack – fat cap down
  • Leave space between each
  • Heat at 300º for 2 hours
  • Smoker box directly on the heat
  • Need to finish at higher heat
  • STEP TWO
  • Put into a pan – OK if they are crowded
  • Put chunks of butter on top
  • Sprinkle with 1 C brown sugar
  • Cover in foil and cook 275º 3-4 hours
  • STEP THREE
  • Save sauce (glaze)
  • Add 1/2 C honey
  • 1/4 C vinegar
  • 2 TBL Franks Red Hot Sauce (cayenne)
  • pour over the cooked meat
  • Onto the grill on higher heat for 5-10 minutes

Plate on top of white bread and drizzle with sauce

Carolina Mud Pie

Crust

  • 22 chocolate sandwich cookies (pulverize)
  • 1/4 tsp salt
  • 4 TBL butter
  • press into 9 inch pie dish
  • Freeze

Filling

  • 4 oz chocolate
  • 1/4 C condensed milk
  • 1 TBL veg oil
  • Pour onto the bottom of your filled pan
  • Add 1/4 C chopped pecans

Pudding

  • 1 large box instant chocolate pudding
  • Follow instructions
  • Fold in 1/2 C whipped topping leaving streaks
  • Put into pie dish

Whipped topping on the top

Refrigerate 4-12 hours

 

Carrot Cake Squares

  1. Combine dry ingredients
    • 3 C grated carrots
    • 2 1/2 C AP flour
    • 1 TBL CinnaSugar
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp kosher salt
    • 1/2 tsp ginger
    • 1/4 tsp allspice
  2. Combine wet ingredients
    • 1 C brown sugar
    • 1/2 C white sugar
    • 1 can crushed pineapple
    • 1 C canola oil
    • 2 tsp vanilla
    • 3 eggs
  3. Add 1/2 dry ingredients to the wet
  4. Add carrots and remaining dry ingredients
  5. Add 1 C walnuts and 1 C golden raisins
  6. Line 2 quarter baking sheets with parchment and spray with oil
  7. Knock out air bubbles
  8. Bake at 350º for 20-25 minutes
  9. Prepare icing in a cold bowl
    • 1 C butter
    • 12 oz cream cheese
    • Combine 2-3 minutes
    • Add 4 C sifted powdered sugar 1 C at a time
  10. Let cake cool
  11. Turn out and cut off rounded edges (just for this recipe)
  12. Put into piping bag and pipe onto bottom layer
  13. Cut top into four pieces, and place each on top of the piped layer
  14. Cut into squares and place onto serving tray
  15. Once placed, pipe the top onto the cake
  16. Top with a whole walnut, a golden raisin, and grated carrot
  17. Dust with CinnaSugar

Phoenix Tortoises

aka Chocolate Covered Pralines

  1.  Combine
    • 1 C sugar
    • 1 C brown sugar
    • 4 TBL butter
    • 1/4 tsp baking powder
    • 3/4 C evap milk
  2. Heat mixture until 235-240 º  (soft ball stage)
  3. Remove from heat and add
    • 2 C toasted pecans (lightly crushed)
    • 1/2 tsp kosher salt
    • 1 tsp vanilla extract
  4. Stir continually – gets a bit harder to stir
  5. Once it can be dropped onto a baking sheet lined with parchment paper with a small ice cream scooper, put them out
  6. While those cool, melt 2 C chocolate in a double boiler
  7. Either dip the hardened pralines into the chocolate, or drizzle chocolate over top.
  8. Let cool completely

 

Cream Cheese Wontons

  • 1 block cream cheese
  • A few squirts of Sriracha
  • 3 Scallions – chopped
    • Mix above ingredients
  • Store won ton wrappers under a damp towel
  • Put in a little cream cheese
  • Egg wash the edges
  • Fold over and roll halfway at an angle
  • Egg wash the ends and bring the ends together
  • Tuck in the corner
  • Refrigerate for at least an hour
  • Deep from for 3-5 minutes at 340-350º
  • Cook just until golden 2-4 at a time

ALT:  Won Ton Strips

  • Cut won ton wrappers into four strips
  • Twist two times to create a spiral
  • Drop into hot oil
  • Sprinkle with CinnaSugar

 

Dealing with Fruit Flies

I personally think that these might MARGINALLY work for controlling fruit flies, but you be the judge.

Method 1

  • 1/2 C Vinegar in a ramekin
  • 2 drops dish soap
  • plastic wrap over the top
  • secure with a rubber band
  • poke hole

Method 2

  • 4-6 drops Lemongrass Spray
  • 2 C hot water into a bottle
  • 10 drops lemongrass essential oil
  • Spray on an adjacent surface

Method 3

  • 1 C red wine in a ramekin
  • plastic wrap
  • rubber band
  • poke hole

Go for it !

From Better Homes and Garden

 

Chilean Sea Bass

Andy Rodriguez

Andy Rodriguez
Buckwald’s Lead Cook

INGREDIENTS

  • Fresh Chillean Sea Bass
  • Garlic
  • Serrano chili
  • Green onion
  • Ginger
  • Microgreens

STEP BY STEP

  1. Put fish into a hot pan, skin side UP
  2. Chop ginger fine, chop serrano, chop garlic, chop green onion
  3. Flip fish when meat starts detaching from the pan
  4. Add garlic and ginger – cook 30 seconds
  5. Add chives
  6. Plate fish skin side down
  7. Add microgreens on top

 

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Beatitudes Bad Banana Banana Bread

BISQUICK RECIPE AT THE BOTTOM OF THIS PAGE.

We’ve all bought bananas and had them go brown on the counter.  All is not lost.  Here is an easy recipe that Beatitudes Residents can use for those times.

INGREDIENTS FOR TWO SMALL LOAVES

FIRST BOWL:

  • 2 TBL softened margarine
  • 1/4 CU white granulated sugar
  • 1/4 CU brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 2 TSP lemon juice
  • 1-2 over-ripe bananas – mashed

SECOND BOWL:

You can use these ingredients, or simply use 1 1/2 C Bisquick.  The recipe for Bisquick is at the bottom of this page, if you want to make your own.

  • 1 1/4 CU white flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 CU softened margarine
  • 1/4 tsp salt
  • 1 tsp powdered ginger – or better yet 2 tsp grated ginger
    even better 1 TBL candied ginger
  • NOTE: I prefer to pulse the ginger with a bit of the sugar to make small chunks of ginger.

STEP BY STEP
1. Preheat oven to 300º F
2. IN FIRST (LARGE) BOWL – – Cream butter and sugars together
3. Add eggs, one at a time, beating until smooth after each egg
4. Mix in mashed bananas, vanilla, and lemon juice
5. IN SECOND BOWL sift and mix all dry ingredients together
(or just use Bisquick)
6. Add dry mixture to first bowl, stir to moisten. Do not over-mix.
7. Transfer to greased loaf pans (or pans lined with parchment paper)
8. Lay a sheet of foil or parchment paper loosely over the top, and bake 35 minutes.
9. Remove foil after baking 35 minutes
Increase heat to 350º and continue to bake for 15 more minutes.
10. Let stand ten minutes before removing from pan
11. Place released loaf on cake rack to cool
This will make TWO 2½ x 4½ baking dishes

Options:
1. Replace the ginger with chopped walnuts
2. Add raisins, dates, or dried cranberries rather (or in addition to) the ginger
3. We like to add ¼ C instant oatmeal to ours.

Ingredients for Making your own Bisquick

  • 4 cups all-purpose flour
  • 1 tablespoons baking powder
  • 1 tsp baking soda
  • 1/2 tablespoon salt
  • 1/2 cup butter – cubed

Step by Step

  1. Add everything except the butter into the bowl of a food processor.
  2. Pulse ingredients for about 15 seconds.
  3. Add in the vegetable shortening and pulse the processor until the mixture resembles cornmeal.
  4. Place homemade Bisquick into an airtight container and store within the refrigerator for up to 3 months.

Corn & Black Bean Quesadilla

Josiah (Jo Jo) Rios
Bistro Cook

  • Corn
  • Black beans
  • Cheddar, Monterey mix
  • For Salsa
    • Tomato
    • Lemon or Lemon
    • Red Onion
    • Jalapeno
    • Cilantro
    • Powdered seasonings:  garlic, cumin, chili, pepper
  1. Heat flour tortilla in a hot skillet
  2. Slice a lime into quarters
  3. Cut off jalapeno cheeks, and dice – put into a mixing bowl
  4. Dice your tomato
  5. Dice a red onion (or thin julienne strips)
  6. Add just a pinch of powdered seasonings
  7. Flip tortilla and top with shredded cheeses
  8. Add corn and black beans to the tortilla
  9. Chop cilantro and put into your mixing bowl
  10. Drizzle a bit of oil into the bowl
  11. Optionally, add a bit more pepper or chili
  12. Add salsa toppings
  13. Fold tortilla in half
  14. Brown both sides
  15. Clean cutting board and turn out your tortilla
  16. Cut into four wedges
  17. Top with cilantro, a lemon wedge, and a bit of sour cream
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Andouille Pasta with Shrimp

Timothy Fickett
Buckwalds Cook

INGREDIENTS

  • Andouille Sausage
  • 6 medium shrimp
  • 1/4 Red bell pepper
  • 1/4 onion
  • Cooked fettuccini
  • 1/2 C chicken broth
  • 1/2 C heavy cream
  • garlic
  • 1/2 C crushed tomato with juice
  • 1/2 C Parmesan cheese (inside)
  • 1/4 C Parmesan cheese (top garnish)
  • chopped parsley

STEP BY STEP

  1. Slice andouille sausage into coins, then put into hot skillet with oil
  2. Slice the onions thin, and add to the skillet
  3. Toss your shrimp with a bit of your favorite seasoning
  4. Push the onions aside and add the shrimp
  5. Cook about 1 minute each side
  6. Meanwhile, slice your bell into strips, and add to the skillet
  7. Chop your garlic and add to the skillet
  8. Add your cooked pasta and chicken broth
  9. Stir to loosen the pasta
  10. Add heavy cream and crushed tomato
  11. Bring up to a simmer (about 2 minutes)
  12. Add 1/2 C Parm cheese and mix
  13. Top with 1/4 C Parm cheese
  14. Garnish with parsley
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EZ Scratch Brownies

Brief notes:

  1. Combine and set aside
    • 1 1/2 C AP flour
    • 1/2 tsp salt
    • 1/2 tsp baking powder
  2. Cream together
    • 2 C sugar
    • 1 C butter
    • 1/2 C cocoa powder
    • 1 tsp vanilla
  3. Beat in 4 eggs (one at a time)
    • Stir each egg until fully incorporated
  4. Mix in your flour
    • 1 C first, then
    • the rest of the flour mixture
  5. Drop in balls and flatten on parchment paper
  6. Bake at 350º for 20-30 minutes
  7. OPTIONAL TOPPING 1:  Sprinkle 1/2 C grated chocolate on top and return to oven for 60 seconds
    OPTIONAL TOPPING 2: 1 C heavy cream, 8 oz bittersweet chocolate finely chopped
  8. Let cool 10 minutes before removing from pan

Cannibas 420 Cookies

Recipe shared by Parisa Mansouri-Rad
President of Fourtwenty Skincare and Medibles

Given to her by Preston Mulholland, head chef at the Fourtwenty Medibles Kitchen.
Slight modifications made to recipe

INGREDIENTS

  • 1 1/2 C sifted AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 C granulated sugar
  • 1/2 C cannabutter or cannabis coconut oil
  • 2 medium eggs (beaten)
  • 1/2 tsp vanilla extract
  • 1 C cold chocolate chips

STEP BY STEP

  1. Combine flour, salt, and baking soda.  Set aside.
  2. Soften, but don’t completely melt, your butter
  3. Warm your distillate syringe in a warm water bath
  4. Once the distillate is warm and loose, add the desired amount to the warmed butter.
    CLICK HERE for a dosage calculator
  5. Mix the butter to completely combine
  6. Add your sugar and mix that to completely incorporate – 2-3 minutes
  7. Preheat oven to 375º
  8. Add the eggs and vanilla to the sugar mixture
  9. Mix in half your flour mixture in with the sugar mixture
  10. Mix in the other half of the flour
  11. Fold in the chocolate chips
  12. Create dough balls and spread them out evenly
  13. Bake for ten minutes
  14. Cool 1-2 minutes before removing from tray

 

Chicken Fajita Quesadilla

Keelan Gilliam
Bistro Lead Cook

 INGREDIENTS

  • 1 TBL EVOO
  • Chicken breast or thigh cut into strips or pieces
  • 1/4 Red bell pepper
  • 1/4 Green bell pepper
  • 1/4 C each Cheeses:  jack and cheddar pepper
  • 1/4 White onion – thin strips
  • 1/4 tsp each Onion powder, black pepper, Mrs. Dash, and chili powder, and cumin
    or 1 tsp GTP
  1. Put oil in pan over medium high heat
  2. Add chicken strips into hot pan
  3. As soon as the chicken starts to show cooking
  4. Add thin slices of white onion to pan
  5. Slice green bell pepper and red bell – set aside in a bowl
  6. Add dry spices to the bowl and toss to coat peppers
  7. Add a little more oil to the pan
  8. Add bell pepper and red bell and cook while you prep your tortilla
    • Tortilla
  9. Add shredded cheeses to top
  10. Put cooked chicken into a bowl, set aside
  11. Wipe out the skillet
  12. Put tortilla into the hot skillet
  13. Once the cheese starts to soften, top with the chicken
  14. Fold over – Finish cooking both sides
  15. Cut into 3-4 triangular pieces
  16. Plate with a tomato slice and/or a slice of avocado
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