Category Archives: Recipes

Easy Creamy Mushrooms

by Chung-Ah
yield: 4 servings


2 tablespoons unsalted butter
3 cloves garlic, minced
16 ounces cremini mushrooms, thinly sliced
1/3 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves


Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.

Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan.

Serve immediately, garnished with parsley, if desired.

Fried Chicken Sandwiches with Waffle Fries

Food Network Magazine
Yield: 4 servings


1/3 cup buttermilk
1 tablespoon habanero hot sauce
Kosher salt and freshly ground pepper
1/3 cup mayonnaise
4 skinless, boneless chicken thighs (about 1 1/4 pounds total)
1 22-ounce bag frozen waffle fries
1 cup cake flour (see Cook’s Note for substitute)
Vegetable oil, for frying
4 potato rolls, split
Iceberg lettuce and dill pickle slices, for topping


Whisk the buttermilk, hot sauce, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Transfer 3 tablespoons of the buttermilk mixture to a small bowl and whisk in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining buttermilk mixture; toss to coat and set aside.

Bake the waffle fries as the label directs. Meanwhile, combine the cake flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Heat 1/2 inch vegetable oil in a large Dutch oven or pot over medium-high heat. Dredge the chicken in the flour mixture and shake off the excess. Fry until golden and cooked through, 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain.

Season the waffle fries with pepper. Divide the buttermilk mayonnaise among the roll bottoms. Top with lettuce, the chicken, pickles and the roll tops; serve with the waffle fries.

Cook’s Note: If you don’t have any cake flour on hand, you can combine 3/4 cup plus 2 tablespoons all-purpose flour with 2 tablespoons cornstarch, then sift a few times.

Cherry Chocolate Nut Cookies

Sybil Brown, Highland, California
Makes 5 dozen


1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup semisweet chocolate chips
3/4 cup chopped maraschino cherries
3/4 cup chopped pecans


In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375F for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Easy Roasted Vegetables

by Chung-Ah
yield: 6 servings


2 cup broccoli florets
2 cups cremini mushrooms
2 cups chopped butternut squash
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 red bell pepper, chopped
1 red onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar, or more, to taste
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
Kosher salt and freshly ground black pepper, to taste


Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 12-15 minutes, or until tender.*

Serve immediately.

*Baking time may need to be adjusted depending on the thickness of the vegetables.

Frito Pie

By Karly – Buns In My Oven
6 servings


1 pound lean ground beef
1 medium sweet onion diced
2 cloves garlic minced
1 packet taco seasoning
1 tablespoon chili powder
15 ounces canned pinto beans drained
10 ounces Ro*Tel
10 ounces enchilada sauce
8 ounces canned corn drained
9 ounces Fritos
2 cups shredded cheddar
Green onions, sour cream, sliced jalapenos for serving


Preheat oven to 350 degrees.

Heat a large skillet over medium heat. Add the ground beef and cook, crumbling the meat as it browns. Once beef is broken up, add the onions and continue cooking until beef is cooked through and onions have softened.

Add the garlic and cook for 30 seconds.

Add the taco seasoning, chili powder, and 1/4 cup of water. Stir well to combine.

Add the beans, Ro*Tel, enchilada sauce, and corn to the skillet and stir well to combine.

Arrange half of the Fritos in the bottom of a 9×13 baking dish. Pour the beef mixture over the top. Sprinkle with the cheddar and remaining Fritos.

Bake uncovered for 30 minutes.

Serve with green onions, sour cream, and sliced jalapenos.

Tips and Notes:

Swap out mild Ro*Tel or salsa to cut back on the spice.

Leave the beans or corn out entirely, if they’re not to your tastes.

We prefer this recipe made with ground beef, but ground turkey may also be used.

Chocolate Truffle Cookies

These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty.
Delaine Fortenberry, McComb, Mississippi
Makes about 4 dozen


2 cups semisweet chocolate chips, divided
4 ounces unsweetened chocolate, chopped
1/3 cup butter, cubed
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar


In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes.

In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours.

Preheat oven to 350F. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar.

Note: use butter, not margarine

Honey Glazed Baby Carrots

by Chung-Ah
Yield: 4 servings


2 tablespoons unsalted butter
1 (16-ounce) bag Grimmway Farms Baby Carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves


Melt butter in a large skillet over medium heat. Add carrots, honey, brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*

Serve immediately.

*Cooking time may need to be adjusted depending on the thickness of the carrots.

Slow Cooker Unstuffed Cabbage Rolls

Recipe by Allisone Treadwell


1 pound lean ground beef
1 cup onion, chopped
1 orange bell pepper, chopped
3 garlic cloves, minced
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
1 head cabbage, coarsely chopped
1 (15 oz) can diced tomatoes, undrained
1 can tomato paste
3/4 cup water


Brown meat in pan and drain fat. Add half to the bottom of the Slow Cooker.

Combine thyme, red pepper flakes, sugar, salt and pepper in small bowl and stir. Sprinkle half of the seasoning over the top of the meat.

Add 1/2 the cabbage, bell peppers, onions and garlic.

Combine tomato paste and diced tomatoes and stir to combine. Pour half on top of veggies.

Repeat these layers one more time.

Take your tomato paste can and fill it with water, 3/4 cup water. Pour this liquid on top of everything.

Cover and cook on low for about 8 hours or on high for 4 hours.

Serve over rice or cauliflower rice.

1919 Rhubarb Pudding

Spread slices of good bread, not too fresh, with butter and sprinkle generously with finely cut fresh rhubarb; sprinkle with sugar and repeat another layer of the fruit and buttered bread; add a little water and bake in a moderate oven until the rhubarb is well done. Serve from the dish in which it is baked.

source: Clearwater Republican.  (Orofino, Idaho), 09 May 1919. Chronicling America: Historic American Newspapers. Lib. of Congress.

Idaho Nachos

Recipe Courtesy of Capone’s Pub & Grill
Yield: 1 to 2 servings


1 1/2 pounds waffle fries
Kosher salt
2 cups shredded Cheddar-Jack cheese blend
1/2 cup cooked chopped bacon
1/4 cup diced tomatoes
1/4 cup sliced green onions
1/4 cup sour cream


Begin with warming your fryer to 350 degrees F. Preheat the oven to 400 degrees F.

Fry the waffle fries until golden brown, 2 to 4 minutes. Then lightly dust with salt and place on a cookie sheet or metal pizza pan. Top with the cheese and bacon. Place in the oven until the cheese is completely melted, 2 to 3 minutes. Remove from the oven and finish by sprinkling on the tomatoes, green onions and sour cream.

Note: To cut the waffle fries, slice downward on the end of a potato with a crinkle cutter. Rotato the potato 90 degrees, and slice downward again. Repeat this process until the entire potato is sliced. This may take some practice to get the perfect waffle cut.