Tuesdays with Dorie

Ingredients:

2 1/2 pints fresh blueberries (can use frozen)
1 C sugar
1/2 C flour
pinch salt
coarsely grated zest of lemon
squirt of fresh lemon juice
1/4 C dried bread crumbs

Instructions:

Put the washed berries in bowl gently stir in sugar, flour, salt, lemon zest, lemon juice. Let sit 5 min. Taste and add more sugar if needed.

Sprinkle even layer of breadcrumbs on bottom of shell. Stir blueberry mixture again and pour evenly into prepared pie crust. Cover with top crust and cut small slits into top crust so juices and steam can vent. Pie can wait in fridge 30 minutes before baking.

Egg wash top crust with:

1 large egg well beaten
1 tsp water

Sprinkle sugar on top prior to putting into oven.

Bake Pie for 30 minutes at 425 degrees
         Reduce heat to 375 degrees and bake an additional 30 minutes. Cover edges of crust.

Slow Cooker Thai Peanut Chicken

Picture courtesy and recipe adapted from Lauren Greutman

Ingredients:

2 pounds boneless skinless chicken breasts
2 cloves garlic, minced
1/4 C light soy sauce
2 TBSP honey or brown sugar
2 TBSP rice wine vinegar
1/4 tsp red pepper flakes
1/4 C peanut butter, smooth
1/4 C cold water
2 TBSP corn starch
1/4 C peanuts, chopped (optional) to garnish
green onions to garnish

Instructions:

1. Add all ingredients to the slow cooker (except peanut butter, water, cornstarch and garnish items)
2. Cook on high for 4 hours or medium for 6 hours or low for 8 hours.
3. Add peanut butter to slow cooker and mix in.
4. In a small bowl, whisk the cornstarch in the cold water.
5. Add to a small sauce pan and heat over medium.
6. Add about 1/4 C of liquid from the slow cooker to the sauce pan and whisk until it becomes bubbly, thick and smooth.
7. Place thickened liquid into the slow cooker and mix in well.
8 Cook another 10 minutes.
9 Serve over rice and top with green onions and peanuts (optional).

Slow Cooker Mongolian Beef

Photo and recipe adapted from The Recipe Critic

Ingredients:

1 1/2 pounds Flank Steak
1/4 C cornstarch
1/8 tsp black pepper
2 TBSP olive oil
1/2 tsp minced garlic gloves
3/4 C light soy sauce
3/4 C water
3/4 C brown sugar
1 C julienne cut carrots, or shredded
green onions, for garnish

Instructions:

1. Cut flank steak in thin strips. In a ziplock bad add flank steak pieces and cornstarch. Shake to coat.
2. Add olive oil, minced garlic, soy sauce, water, br sugar and carrots to slow cooker. Stir, add coated flank steak and stir again until coated in the sauce.
3. Cook on high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Slow Cooker Potatoes (Melanie Feser)

 Photo courtesy Damn Delicious
                   Recipe from Melanie Feser

Ingredients:

5 pounds Serra gold potatoes or red potatoes, diced with peel
1 C water
1 C butter, cut into chunks
1 TBSP salt
3/4 tsp ground black pepper
1 1/3 Cups milk, warmed

Instructions:

• 1. Wash and place potatoes, water, and butter into a slow cooker
• 2. Season with salt and pepper
• 3. Cover, and cook on high for 4 hours
• 4. Do not remove the excess water from the slow cooker. This adds to the creamy texture.
• 5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve the desired consistency.
• 6. Keep warm on low until serving.
• 7. Potatoes keep consistency for  a couple of hours after mashing. Just keep lid on slow cooker and serve directly from there.

This recipe is also yummy when done only through step 3, and super easy.

Freezer to Crockpot Honey Teriyaki Chicken (Shannon Ireland)

Ingredients:

5-6 Chicken breasts
1/2 C diced onion
2 tsp minced garlic
1/2 C honey
1/4 C ketchup
1/2 C soy sauce
2 TBSP olive oil
1/4 tsp cayenne pepper

add to sauce at the end:

4 tsp cornstarch
1/3 C water

garnish with:

chopped green onion
sesame seeds

Instructions:
Place chicken in a gallon freezer bag. Combine all other ingredients except cornstarch and water, in a bowl and mix well. Pour that into the bag onto the chicken. Seal and freeze.

To cook, empty frozen contents of the bag into crock pot. Cook on low for 6-8 hours or high 4-6 hours. When done, shred the chicken. Combine cornstarch with cold water, mix well, and add to crock pot. Cook in crock pot for another 15-20 minutes. Serve over rice.

DoubleTree Hotel Chocolate Chip Cookies

Ingredients:

Grind:

• 1/2 cup rolled oats
• 2/3 cup chocolate chips

Put into grinder and grind until oats are a coarse powdered flour consistency with chunked chocolate.

Combine:

• 1 cup (2 sticks) softened butter
• 3/4 cups packed brown sugar
• 3/4 cups white sugar
• 2 tsp vanilla
• 1/2 tsp lemon juice
• 2 large eggs
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/4 tsp ground cinnamon
• 1 drop almond flavor

Mix with beater attachment until well combined then switch to cookie paddles or a bread hook and add the flour and the ground oats with chopped chips.

• 2 1/4 cups all-purpose flour

Mix until combined and add the chocolate chips.

• 2 cups milk chocolate chocolate chips

Cookie balls:

Shape the dough into 2 inch balls evenly placed on lined baking sheet. Refrigerate 2 hours.

Bake:

Pre-heat oven to 350 degrees. Bake cold cookie dough balls 11 to 12 minutes and let cool on cookie sheet when removed from oven to continue to bake into a soft cookie. (original recipe states cooking time at 14-16 minutes)

Naan bread

Ingredients:

Proofing yeast:

• 1 cup warm water
• 2 Tbsp honey
• 2 1/4 tsp active dry yeast

Combine water and honey in the pyrex measuring glass stir until honey has dissolved. Add the yeast and stir to moisten. Set aside 5-10 minutes.  Pour into the bowl of a stand mixer.

Mixing:

• 1 egg
• 1/2 tsp baking powder
• 2 tsp salt
• 1/4 cup yogurt
• 3 1/2 cups all-purpose flour 

Add to the yeast liquid these ingredients on low speed. Once the ingredients start to come together turn the speed to medium and continue mixing dough for 2-3 minutes, until dough starts looking smooth. It will be slightly sticky, but pull away from the sides forming a ball.

Rise Dough:

Pre-warm the oven to 200 degrees and turn off. Place in the oven 2 cups boiling water in a glass container. Place the dough in a greased bowl big enough for it to double in size and cover with a moist towel. Let rise for an hour. 

Rolling and Shaping Dough:

Once the dough has risen transfer it to a floured work surface, separate into equal size balls roughly 1 1 1/2" and roll out each to a little less than 1/4" thick.  

Grilling Bread:

Melt butter to brush on rolled out dough. Place on pre-heated skillet or cast iron griddle and cook a few at a time for 1 minute until dough begins to bubble on the top and the bottom is golden brown. Flip and cook 2nd side til browned. Keep cooked Naan warm while cooking remaining dough. 

Serve:

Delisceous with Chicken Tikka Masala or toasted. 

Chicken Tikka Masala in the Instant Pot

 Picture courtesy the culinary compass

Ingredients:

Marinade:

• 1-2  pounds boneless skinless chicken breasts 2-4 breasts chopped into 1" cubes.
• 1 cup plain greek yogurt
• 1 Tbsp garam masala
• 1 Tbsp lemon juice (about 1/2 a fresh lemon)
• 1 tsp black pepper
• 1/4 tsp ground ginger

Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator minimum 1 hour.

Saute:

Turn pressure cooker to Saute mode. Coat the cooker pot with vegetable oil. Add the chicken chunks when hot. Cook stirring occasionally until all sides of the chicken are cooked, about 5-8 minutes.

Sauce:   While chicken is sauteing prepare the sauce.

• 15 ounce can tomato sauce or puree
• 5 cloves garlic minced
• 4 tsp garam masala
• 1/2 tsp paprika
• 1/3 tsp tumeric
• 1/2 tsp salt
• 1/8 tsp cayenne

Combine top sauce ingredients and set aside. This will be poured over the chicken in the instant pot after the chicken has been sauted. After sauteing leave the chicken in the Instant pot and add the prepared sauce (not the cream), cover and lock the lid, set pot to manual mode and timing set for 10 minutes. When timer sounds release the steam with the quick release valve on top.

2nd Saute:

Set pressure cooker back on Saute mode, when temp reached add the cream to the chicken stirring a few minutes until the sauce is as thick as you prefer.

• 1 cup heavy whipping cream add this after the chicken has been cooked in the pressure cooker.

Serve:

Basmati Rice
Naan* see Naan recipe
Freshly choipped cilantro for garnish

Chinese Orange Chicken

 Picture courtesy Damn Deliscious

Ingredients:

1 1/2 - 2 1/2 pounds boneless, skinless chicken breasts cut into 1" chunks (5-6 Breasts)

After cutting up the chicken place it into a gallon size ziplock bag pour 2/3 cup marinade over and place in refrigerator a minimum of 30 minutes. Drain and discard marinade.

Marinade:       

Combine in a heavy sauce pan and take out 2/3 cup and put that into a gallon size Ziplock bag. Heat the remaining marinade til it comes to a boil, add 2 TBSP cornstarch disolved in 2 Tbsp water. Stir frequently until marinade thickens (1-2 minutes), keep warm.

1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1/3  cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 Tbsp orange zest
1 tsp Sriracha
1/4 tsp ground ginger
1/4 tsp white pepper

Dredging:

Immerse the cut chicken into the eggs. Remove chicken pieces and place into gallon size Ziplock bag, pour in the cornstarch, seal the bag and shake until evenly coated.

2 large eggs, beaten
1 cup cornstarch

Frying:

Heat oil, add enough coated chicken pieces so that the pan isn't crowded, fry until golden, 2-4 minutes. Remove batches from oil and drain on paper towel lined pan. Keep warm.

1 cup vegetable oil

Sprinkle: on top  of cooked chicken when ready to serve.

1/2 tsp sesame seeds
1 green onion, thinly sliced

Serve immediately, 4-6 servings.

Buttermilk Fried Chicken Tenders

 Picture courtesy Once Upon a Chef recipe adapted

Ingredients:

Marinade: Combine all in Gallon Ziplock bag and refrigerate 4 hours or overnight.

2-3 pounds chicken tenderloins or chicken breasts (5) cut into strips
1 cup buttermilk
1 1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika

Breading: (Whisk until well combined then add buttermilk incorporate with a fork until evenly crumbly. Press a few pieces of chicken into breading until well coated then remove and place on a lined cookie sheet. Easiest to remove chicken from marinade with one hand and press into breading with other hand.

1 1/2 cups all purpose flour
1 tsp salt
3/4 tsp black pepper
3/4 tsp garlic powder
3/4 tsp paprika
1 1/2 tsp baking powder or cornstarch
3 Tbsp buttermilk

Frying:

3-4 cups vegetable or peanut oil (choose pan size so 3/4" depth of oil for frying meat in). Heat oil until shimmering, to test if ready drop a cube of bread in, if the bread sizzles oil is ready. Best to use tongs to pick up chicken from baking sheet to place into the oil until several pieces fit without crowding. Fry each batch approx. 8-10 minutes until golden and when pierced chicken meat is white throughout. Should cut smoothly. Remove from oil and place on brown bag paper/paper towel lined baking sheets.

Lemon Blueberry Bread

 Image courtesy Glorious Treats recipe adapted

Combine in a bowl and set aside:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt

In an electric mixing bowl combine:

1/3 cup unsalted butter, melted
1 cup sugar
2 eggs
1/2 tsp vanilla
2 tsp fresh grated lemon zest
2 Tbsp fresh lemon juice
1/2 cup milk
1/8 to 1/4 tsp almond extract

Slowly add dry ingredients while mixing continuously until it is just combined, don't over mix.

Before adding blueberries rinse, mostly dry and shake in a bag with flour to coat. This prevents them from settling at the bottom of the loaf while baking.

1 cup fresh or frozen blueberries
1 Tbsp flour
*optional 1/2 cup fresh raspberries rinsed

Gently mix blueberries into batter by hand and pour into prepared loaf pans.

Glaze:

2 Tbsp butter, melted
1/2 cup powdered sugar
2 Tbsp fresh lemon juice
1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees
2. Grease and flour or line a 9" x 5" loaf pan with parchment paper.
3. Bake 55-65 minutes large loaf or 30+ minutes for smaller loaves, until toothpick inserted comes out clean.
4. Cool and glaze.

Great Harvest Pumpkin Chocolate Chip Bread

Combine in large bowl and set aside:

3 1/2 cups white flour
2 cups white sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt

Cream together in mixer:

2 cups cooked or canned pumpkin
1/2 cup oil
1/2 cup applesauce
4 eggs, beaten lightly
1 tsp vanilla
1/3 cup water
1/2 cup semi-sweet chocolate chips
1 cup milk chocolate chips

Instructions:

1. Preheat oven to 350 degrees.
2. Grease and flour 2 large or 4-6 small bread pans.
3. Slowly add dry ingredients to pumpkin mixture while mixing continuously.
4. Add chocolate chips and immediately pour batter into prepared bread pans.
5. Bake large pans 55-65 minutes smaller pans check after 30 minutes, done when toothpick comes out clean.
6. Loosen and remove from pans. (Large loafs may need to cool in pans to finish cooking)
7. Store in airtight container.

Sweet Potatoes "Ruth's Chris Style

 Image Credit (The girl who ate everything)

Crumb Topping:

1 C brown sugar
1/3 C flour
1 C chopped pecans
1/3 C butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use.

Sweet Potato Layer:

3 C cooked and mashed sweet potatoes (about 3-4 large sweet potatoes)*see note
1/2 C sugar (Original recipe calls for 1 C)
1/2 tsp salt
1 1/2 tsp vanilla
2 eggs, well beaten
1/4 C (1/2 stick butter), melted (Original recipe calls for 1/2 C)

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness. Add a splash of milk if needed and blend in.

Instructions:

1. Preheat oven to 375 degrees. Spray medium-sized caserole dish with nonstick spray.

2. Pour sweet potatoes mixture into the baking dish, 2 quart size. bake for 25 minutes. (If making ahead this is a good point to prep to and put into the fridge covered for up to 2 days)

3. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the topping aprox. 10-20 minutes.

4. Remove from oven and evenly sprinkle crumb topping and cook for an additional 10-20 minutes until browned. Let set 10 min prior to serving.

10 servings

If this recipe is doubled use a 10 x 13 baking dish.