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Recipes
Red Lion Inn-Chicken and Bacon Corn Chowder
By cooksalot
To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt l...
- Poached chicken and chicken broth:
- 1 large (approximately 6 pounds) chicken
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic
- 3 sprigs fresh thyme
- 1 teaspoon black peppercorns
- Kosher salt
- 1/2 pound thick bacon, diced
- 1 tablespoon extra-virgin olive oil
- 5 stalks celery, diced
- 2 medium Spanish onions, diced
- 2 medium russet or all-purpose potatoes, peeled and diced
- 8 ears fresh corn, removed from the cob
- 1 to 2 teaspoons fresh thyme leaves
- 3 cups heavy cream
- Freshly ground black pepper
Chocolate Bacon Cupcakes
By cooksalot
Make the candied bacon: Preheat the oven to 350 degrees F and set a rack on a foil-lined baking sheet
- For the candied bacon:
- 1/2 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons unsweetened Dutch-process cocoa powder
- 12 slices bacon, cut in half
- For the cupcakes:
- 5 tablespoons vegetable oil
- 1/4 cup brewed espresso or coffee
- 1/4 cup packed light brown sugar
- 1/3 cup unsweetened Dutch-process cocoa powder
- 4 ounces milk chocolate, chopped
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- For the frosting:
- 1 cup jarred dulce de leche
- 8 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- Flaky sea salt, for topping
Authentic Amish Refrigerator Pickles
By cooksalot
Try pickling this summer with your favorite vegetables
- Liquid:
- 6 cups cucumbers, sliced
- 1 cup green pepper, sliced
- 1 cup onion, sliced
- 1 cup cider vinegar
- 2 cup white sugar
- 1 tsp celery seed
- 2 Tablespoon salt
Mushroom Bacon Potato Gratin
By cooksalot
Serves 4 to 6
- 2 pounds Yukon gold potatoes, peeled and thinly sliced
- 1 pound thick-cut bacon, chopped
- 12 oz. mushrooms, sliced (white, porcini, cremini, etc.)
- 1 1/2 cups Gruyere cheese, grated
- 1 cup cheddar cheese, grated
- 1 1/4 cup heavy cream
- 1/4 cup milk
- 3 cloves garlic, minced
- 1/8 teaspoon ground nutmeg
- kosher sold and freshly ground pepper, to taste
- fresh dill, chopped, garnish, optional
Stir-Fried Bok Choy
By cooksalot
If using bok choy, trim off the bottoms and separate into stalks
- 12 to 16 ounces 12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
- 1/4 cup 1/4 cup chicken broth, vegetable broth or water
- 1 tablespoon 1 tablespoon Shao Hsing rice wine or dry sherry
- 2 teaspoons 2 teaspoons soy sauce
- 1/4 teaspoon 1/4 teaspoon cornstarch
- 1 tablespoon 1 tablespoon peanut or canola oil
- 3 3 garlic cloves, smashed with the flat side of a chef’s knife or minced
- 1 slice 1 slice ginger, smashed with the flat side of a chef’s knife or minced
- Salt to taste
- 1/4 teaspoon 1/4 teaspoon sugar
- 1 to 2 teaspoons 1 to 2 teaspoons sesame seeds, to taste
Crescent Roll Chicken
By cooksalot
Heat oven to 350 degrees In medium bowl blend cream cheese, and 2 tbs
- 1 3-oz. package Philadelphia cream cheese, softened
- 3 tbs. margarine or Kerrygold butter, melted
- 2 cups cubed cooked Tyson chicken or two 5-oz. cans boned chicken
- 1/2 tsp. Morton salt
- 1/8 tsp McCormick pepper
- 2 tbs. TruMoo milk
- 1 tbs. chopped chives or onion
- 1 tbs. chopped pimiento
- 1 8-oz. can Pillsbury Refrigerated Quick Crescent dinner rolls
- 3/4 cup seasoned croûtons, crushed
Chicken Alfredo Rollups
By cooksalot
Preheat oven to 350 degrees F
- 3 tbsp. butter (plus more greasing the dish)
- 3 tbsp. flour
- 2 1/4 c. milk (preferably 2% or whole)
- Juice of 1 lemon
- 2 tsp. chopped parsley
- 2 garlic cloves, minced
- 2 tbsp. cream cheese, softened
- 2 c. shredded rotisserie chicken
- 1/2 c. finely grated Parmesan
- 8 cooked lasagna noodles
- kosher salt
- Freshly ground black pepper
Sea Salt Chocolate Fudge
By cooksalot
Line a 9-inch square baking dish with aluminum foil
- 2 cups (12 oz bag) semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Easy Roasted Garlic Alfredo Tortellini
By cooksalot
In a food processor or blender, combine the 2 heads of roasted garlic cloves, 2 tablespoons of Pompeian olive oil...
- 2 heads of roasted garlic (refer to the post for directions if you don’t know how, it’s simple!)
- 2 tablespoons Pompeian Picholini Olive Oil, or sub for regular Pomepian Olive Oil
- 1 cup heavy cream,dividied
- heaping 1/4 cup sour cream
- 1/2 cup shredded Parmesan cheese + another 1/4-1/2 cup
- salt & pepper to taste
- 1 14oz container of tortellini (refrigerated or frozen – if using frozen, cook according to directions beforehand)
- 3 tablespoons of butter
- parsley to garnish (optional)
Buttercream Frosting
By cooksalot
1-Using a stand or hand mixer, blend butter until smooth & creamy
- 1 cup of butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons heavy whipping cream