Categories
Cookies Dessert

Fresh berry cookies are almost too good to be ‘blue’

Blueberry white chocolate cookies are big and soft with lots of blueberry flavor, a hint of lemon, and pops of white chocolate.
Blueberry white chocolate cookies are big and soft with lots of blueberry flavor, a hint of lemon, and pops of white chocolate.

When I was a kid, our Sunday morning breakfast tradition was having some sort of pastry before church. 

Most often, it was some mini donuts, but every so often, my parents would pick up a variety pack of jumbo muffins. I loved all the flavors, but I often opted for a big, cake-y blueberry muffin as my first choice.

I recently picked up a big container of blueberries and decided to make some cookies I’d been eyeing for awhile. Let me tell you: these were so, so delicious, and while they weren’t quite the same fluffy cake texture of a muffin top, that’s definitely what they reminded me of.

This comes from the blog “In Fine Taste.” You can find the original post at https://infinetaste.com/blueberry-lemon-white-chocolate-chip-cookies/. I added extra vanilla in my version and removed some extra lemon flavors.

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Blueberry White Chocolate Chip Cookies

Blueberry white chocolate cookies are big and soft with lots of blueberry flavor, a hint of lemon, and pops of white chocolate.
Course Dessert
Keyword blueberry, cookies, cream cheese, lemon, vanilla, white chocolate

Ingredients

  • 3/4 cup butter
  • 4 ounces cream cheese
  • 1 3/4 cups sugar plus more for rolling dough in
  • 1 egg
  • 2 teaspoons vanilla
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 cups flour
  • 1 cup white chocolate chips
  • 1 cup fresh blueberries

Instructions

  • Line two baking sheets with parchment paper and set them aside.
  • Cream the butter, cream cheese and sugar together. Beat for about two minutes until it’s light and fluffy.
  • Beat in the egg, vanilla and lemon juice for another minute until the batter is smooth.
  • Beat in the salt, baking soda and flour. Gently fold in the chocolate chips and blueberries.
  • Add a few tablespoons of sugar to a small bowl. Scoop dough out in about 1/4-cup scoops, and roll the dough ball in the sugar. Place the cookies about two inches apart on the prepared cookie sheets, and place the sheets in the refrigerator for one hour.
  • Preheat the oven to 350 degrees. Bake the cookies for 13 to 16 minutes or until the edges of the cookies are just browned. Let the cookies rest for 10 minutes before enjoying or transferring to an airtight container.

You could probably get away with using frozen blueberries for this, too, if you thaw them and drain them very well first.

We shared these with some friends, and I almost immediately got a request for the recipe. This makes huge, soft cookies that were so, so good.

And while they aren’t actually muffin tops, I think you could get away with eating these for breakfast, too. If anyone judges you, just don’t share your cookies with them.

This piece first appeared in print on March 4, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

It’s ‘Tim’ to try a brand new sandwich

The Timbo sandwich is the creation of Tim Daniels, a podcaster, who said he wanted to cement his legacy by creating his own signature sandwich, which features melty cheese, caramelized onions, and a spicy kick.
The Timbo sandwich is the creation of Tim Daniels, a podcaster, who said he wanted to cement his legacy by creating his own signature sandwich, which features melty cheese, caramelized onions, and a spicy kick.

Quarantine has been a strange time for all of us. 

Despite many businesses and people moving to regular operations, especially as some people have been able to receive a vaccine, I still consider myself in quarantine.

Joey and I have a very small group of people in our “COVID bubble,” and socializing has been relegated to either those few, select souls or electronic means. I can’t imagine I’m the only one feeling a bit stir crazy and craving more interactions.

That’s probably why I did something weird this week: I made a sandwich from a podcast I listen to, and I decided to share it with you.

The podcast, “The Complete Guide to Everything,” is the brainchild of New Yorkers Tim Daniels and Tom Reynolds. Every week, they riff on a new topic, and I find the two of them and their dynamic hilarious. Back on Jan. 3, Tim announced that he wanted to use his New Year’s resolution to create a legacy for himself by getting a sandwich named after him. He described his prototype and said it was called the “Timbo.”

Now, over a month later, fans of the podcast have been posting photos of the Timbo online and talking about the creation. It’s a little silly. It’s a little weird. But it’s a way to reach out and interact with someone and something new.

So, this week, I’m sharing the Timbo with you, both to help a long-distance friend I’ve never met cement his legacy and to give you something new to try, too.

You can listen to the explanation of this sandwich on “The Complete Guide to Everything” website at tcgte.com. The episode is entitled “Hot Beverages.” I chose not to tweak the recipe this time, outside of adding some amounts and directions, since I figured it should remain the way Tim envisioned it.

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The Timbo Sandwich

The Timbo sandwich is the creation of Tim Daniels, a podcaster, who said he wanted to cement his legacy by creating his own signature sandwich, which features melty cheese, caramelized onions, and a spicy kick.
Course Main Course, Salad
Keyword American cheese, caramelized onions, pickled jalapenos, potato bread, shredded cheese, spicy brown mustard

Ingredients

  • 2 tablespoons olive or canola oil
  • 1 medium-sized yellow onion sliced
  • 1-2 tablespoons butter
  • 2 slices potato bread
  • 1-2 teaspoons spicy brown mustard
  • 3 slices American cheese
  • 1/4-1/3 cup Mexican blend cheese shredded
  • 6-8 pickled jalapeno slices

Instructions

  • In a pan, heat the oil over medium heat. Once the oil is hot, add the sliced onions and stir to coat them in the oil. Continue to cook, stirring regularly, until the onions are completely caramelized to a nice, deep brown. (This could take quite awhile, so be patient.)
  • Once the onions are done, remove them from the heat and set aside.
  • Lightly spray a skillet with cooking spray and heat over medium-low heat.
  • While the skillet warms, thoroughly butter one side of each slice of bread.
  • Once the skillet is hot, add the first slice of bread, butter side down, and spread a thin layer of spicy brown mustard on it. Place one and one-half slices of American cheese on the bread next, followed by the jalapeno slices, as many caramelized onions as desired and shredded cheese. Add the final slice and a half of American cheese, and complete the sandwich by lightly spreading mustard on the non-buttered side of the remaining piece of bread, before placing it on top of the sandwich, butter side up.
  • Let the sandwich toast for a couple minutes, flipping the entire thing over when the bread on the bottom reaches your desired level of toastiness.
  • Once you flip the sandwich, press it down firmly with your spatula to compress it. Let the sandwich toast for another couple of minutes until the bread has reached your desired level of toastiness. Remove it from the skillet and serve.

This was actually really delicious, especially if you like things that are just a touch spicy. The flavors melded well, and while it does seem like a lot of work to caramelize onions just for a sandwich, it was worth it, and now I have leftover onions to toss into something else, too.

Joey thought I was absolutely nuts while I was tossing the ingredients for this into the cart on our last shopping trip, but he did have to concede that making a sandwich from a podcast is not even close to the weirdest recipe I’ve tried over the years while writing this column.

Plus, if (and when) the Timbo really does become a worldwide sensation, we can all say we got in on the ground floor of history.

This piece first appeared in print on Feb. 25, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

A gift of casserole is not easy to ‘spaghett’

Baked spaghetti is an easy-to-assemble casserole that can be baked right away or frozen for a future meal.
Baked spaghetti is an easy-to-assemble casserole that can be baked right away or frozen for a future meal.

Whenever a friend or family member is under the weather or hurt or grieving, one of my first inclinations is to try to feed them. 

An article from 2016 by Adam McDaniel lays out the reasons human beings love to share food—part of it being sharing culture and part of being sociology.

“Food has a knack for bringing people together, forging bonds and creating conversation,” he wrote.

Sharing food is a way for us to help understand one another, and in the case of a sick or injured friend, I would argue that it’s one of the few ways I feel like I can nurture someone—since I’ve decided to forgo getting a medical degree.

That desire to care for someone is the reason this week’s recipe is absolutely perfect. It’s not only an easy weeknight dinner that is a true crowd pleaser, but it’s easy to toss in the freezer to enjoy later—making it a great gift when someone might need an extra meal at their house.

This comes from the blog “The Cozy Cook.” You can find the original post at https://thecozycook.com/baked-spaghetti/. I changed up some of the amounts of ingredients and the herbs and spices in my version.

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Baked Spaghetti

Baked spaghetti is an easy-to-assemble casserole that can be baked right away or frozen for a future meal.
Course Main Course
Cuisine Italian
Keyword basil, bell pepper, casserole, cream cheese, freezer meal, garlic, green onion, ground beef, ground sausage, marinara sauce, mozzarella, oregano, parmesan, parsley, ricotta, spaghetti

Ingredients

  • 16 ounces spaghetti
  • 1/2 pound ground beef
  • 1/2 pound ground sausage
  • 1 medium yellow onion diced
  • 1 medium green bell pepper diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • salt and pepper to taste
  • 6 to 8 cloves garlic minced
  • 32 ounces marinara sauce
  • 8 ounces ricotta cheese
  • 2 tablespoons cream cheese
  • 1/3 cup shredded parmesan cheese
  • 4 cups mozzarella cheese

Instructions

  • Preheat oven to 375 degrees (If you’re baking this right away. It can also be prepared for the fridge or freezer.). Prepare a 9-by-13-inch baking dish by spraying it with cooking spray, and set it aside.
  • Cook pasta according to package instructions.
  • In a large skillet, brown the hamburger and sausage over medium heat until cooked through, crumbling as you cook. Drain any excess fat.
  • Add in the onion, pepper, basil, oregano, parsley, salt and pepper, and saute until the vegetables are soft. Stir in the garlic and saute for about one more minute.
  • Add the marinara sauce, ricotta, parmesan and cream cheese. Reduce the heat to low, and stir constantly until the cheese is melted and all of the ingredients are well-combined.
  • Add the cooked, drained pasta and stir to coat all of the pasta with the sauce.
  • Add half of the pasta to the prepared dish, and top it with half of the mozzarella. Add the other half of the pasta, and finish with the rest of the mozzarella.
  • If refrigerating or freezing, cover the dish with a double layer of aluminum foil. If not, bake uncovered for 15 minutes or until the cheese is melted and just starting to brown around the edges. Let the casserole sit for about five minutes before digging in.
  • If you’re baking it later, let it thaw in the refrigerator, and then bake for 25 to 30 minutes covered and then uncovered for an additional 10 minutes or until the cheese is melted and starting to brown around the edges.

This was cheesy and warm and very simple—everything I look for in a quick weeknight meal. In my case, I made a double batch, baking one for Joey and I that night and assembling another to deliver to someone I thought could use a night off from cooking.

If you decide to follow suit, I highly recommend using a large stock pot to cook in. I ended up having some trouble with fitting all the ingredients in my large skillet.

And even if you don’t have someone to deliver this to, you might make a double batch and freeze one for yourself for a future evening that you need a night off.

Sometimes a gift to yourself can be just as comforting. 

This piece first appeared in print on Feb. 18, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Cookies Dessert

Cookies are in the ‘pie’ of the beholder

Blueberry pie cookies are really just mini hand pies, but they are a delicious dessert, regardless.
Blueberry pie cookies are really just mini hand pies, but they are a delicious dessert, regardless.

I remember once reading the story of one fast food worker’s infuriating interaction with a customer.

The customer ordered “a cheeseburger, but hold the cheese.”

The worker paused and asked, “So, a hamburger?”

Instead of sheepishly admitting her mistake, the customer was incredulous.

“No. I said I want a cheeseburger with no cheese. If I wanted a hamburger, I would have asked for a hamburger.”

Despite some back and forth, the worker begrudgingly took the “customer is always right” mantra to heart and charged her for the higher-priced cheeseburger—minus the cheese.

I had a similar moment with Joey recently when I made blueberry pie cookies.

“What makes them cookies and not pie,” he asked after taking the first bite.

I was dumbfounded. It hadn’t really occurred to me until that moment that, really, I’d just made mini hand pies, but just like the woman ordering a hamburger, I’m choosing to pretend I actually made cookies.

This recipe, no matter what you want to call it, comes from the blog “The Kitchen is my Playground.” You can find the original post at https://www.thekitchenismyplayground.com/2018/08/blueberry-pie-cookies.html. I added extra cinnamon in my version.

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Blueberry Pie Cookies

Blueberry pie cookies are really just mini hand pies, but they are a delicious dessert, regardless.
Course Dessert
Keyword blueberry, cookies, pie

Ingredients

  • 1 tablespoon butter
  • 1 1/2 cups fresh blueberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 2 pie crusts
  • 1 egg

Instructions

  • Preheat the oven to 350 degrees, and prepare a couple baking sheets by lining them with parchment paper.
  • Over medium-high heat, melt the butter in a medium-sized saucepan. Add 1/4 cup water, blueberries, sugar, cornstarch, lemon juice, cinnamon and salt, stirring gently to combine.
  • Keep the pot on medium-high heat, stirring regularly, until the mixture reaches a very low boil.
  • Reduce the heat to low and cook for one to two minutes or until the mixture is thickened into a pie-filling consistency and remove it from the heat.
  • On a floured work surface, roll out the pie dough to about one-quarter-inch thick, and using a three-inch cookie or biscuit cutter (or the mouth of a large glass or mug), cut out as many circles as you can, placing half of them on the prepared baking sheets and reserving the rest. Keep rolling the dough out and cutting until you have used all of it.
  • Pour a few tablespoons of water in a small dish. Dip your finger in the water and run it around the edge of the dough rounds on the baking sheets to allow you to more easily seal your cookies.
  • In another small dish, beat the egg along with 1/4 teaspoon of water to make an egg wash.
  • Place about 1 and 1/2 teaspoons of the blueberry filling in the middle of each dough round, and top them with another, crimping the edges all the way around with a fork for a tight seal.
  • Cut a small X into the top of each cookie with a sharp knife, and brush each with some egg wash.
  • Bake for 15 to 20 minutes or until the cookies are golden brown.
  • Let the cookies cool, and then transfer to them to a sealed container, or serve them warm with ice cream.

This pie filling was delicious. Even if you don’t make these cookies with it, it would make a fabulous sauce to go over ice cream or pancakes. 

I also think you could get away with using frozen blueberries. Just thaw them and let them drain well before using them.

And, yeah, sure, if you bake these, you’re really just making mini pies, and maybe somebody will argue with you that they shouldn’t be classified as cookies, but honestly, once they get a taste, they probably won’t care what they’re called, either.

This piece first appeared in print on Thursday, Feb. 11, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Side Dish Snack

Dip into something awesome for game day

Cheesy bean dip elevates boring canned ingredients into something truly spectacular for your snack table.
Cheesy bean dip elevates boring canned ingredients into something truly spectacular for your snack table.

Until the Chiefs became a part of the post-season, the best part of Super Bowl Sunday for me over the years has been the snack table.

From the days when our church youth group would watch the games while playing a football-themed bingo game to ones with friends gathered in our living room, there has always been a fabulous spread of great food to eat along with the fellowship the game brings.

Of course, it goes without saying that this year’s game will be very different than last year’s Chiefs victory. Last year, our house was packed with people, everyone screaming and yelling when the final seconds ticked down on the game clock, and we all realized we were the Super Bowl champs.

This year, there will likely be more yelling and screaming, and hopefully that will come along with another Lombardi Trophy, but it will be a much quieter din without the crowd of friends and family around us.

Despite the lack of a crowd, Joey and I will still be enjoying some favorite snacks, though, and after I test-drove this one for the AFC Championship game, I have to share it with you.

This comes from Lauren Allen over at her blog, “Tastes Better From Scratch.” You can find the original post at https://tastesbetterfromscratch.com/cheesy-bean-dip/. I doubled the seasoning in my version below and substituted refried beans for whole pintos.

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Cheesy Bean Dip

Cheesy bean dip elevates boring canned ingredients into something truly spectacular for your snack table.
Course Appetizer
Keyword bean dip, cheese, cream cheese, Greek yogurt, salsa, sour cream, taco seasoning

Ingredients

  • 2, 15- ounce cans of refried beans
  • 4 ounces cream cheese softened (I used fat free)
  • 2/3 cup sour cream or plain non-fat Greek yogurt
  • 2 packets 1/4 cup taco seasoning
  • 1/4 cup salsa any kind. I used a tomatillo salsa.
  • 1 to 2 cups shredded Mexican blend cheese divided

Instructions

  • Preheat the oven to 350 degrees.
  • In an eight-by-eight-inch baking dish, combine the refried beans, cream cheese, sour cream, taco seasoning, salsa and about 1/4-cup shredded cheese.
  • Mix it well so that the ingredients are evenly distributed, and then spread it evenly in the dish.
  • Top with as much cheese as you like and bake for 25 minutes or until the cheese is melted and just starting to brown around the edges.
  • Serve with tortilla chips or as part of a taco bar.

This was absolutely amazing. I know it isn’t a health food by any stretch, but by using fat-free refried beans, fat-free cream cheese and non-fat Greek yogurt to make this, I felt a lot better about placing a big scoop on my plate during the game.

And it certainly did not taste low-fat, either. The variety of cheese gave it fantastic flavor, and the leftovers quickly disappeared over the next few days, as we integrated them into tacos for lunch.

It won’t be the same to watch the Super Bowl without a crowd of friends this year, but I’m hoping that a few fun dishes on the coffee table might make up for it. Of course, another Chiefs victory wouldn’t hurt, either.

This piece first appeared in print on Thursday, Feb. 4, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

It’s OK to be a jerk as long as it’s chicken

Caribbean jerk chicken with pineapple-coconut rice is a great combination of a little sweetness, some spice and a whole lot of flavors.
Caribbean jerk chicken with pineapple-coconut rice is a great combination of a little sweetness, some spice and a whole lot of flavors.

Over a decade ago, when my sister and brother-in-law returned from their honeymoon in Jamaica, we sat down to view their vacation photos, only to discover that at least half of them were just shots of the food they ate.

While I have spent a good amount of time teasing her about this over the years, I can’t disagree that Caribbean food is phenomenal, and this week, I decided to try a new recipe with Jamaican-inspired flavors myself. (As a side note, this is the promised recipe to use some of that basmati rice from the Puerto Rican dish I shared with you earlier.)

I found this recipe on the blog “Ambitious Kitchen.” You can find the original at https://www.ambitiouskitchen.com/one-pan-caribbean-jerk-chicken-with-pineapple-coconut-rice/. I added extra seasoning in my version.

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Caribbean Jerk Chicken with Pineapple-Coconut Rice

Caribbean jerk chicken with pineapple-coconut rice is a great combination of a little sweetness, some spice and a whole lot of flavors. 
Course Main Course
Cuisine Caribbean
Keyword basmati rice, coconut, green onion, Jamaican, jerk chicken, pineapple, red bell pepper

Ingredients

Chicken Ingredients

  • 4 boneless skinless chicken thighs, excess fat trimmed
  • 1/2 tablespoon olive oil
  • 6 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice
  • 1/2 tablespoon honey
  • 1 tablespoon ground ginger
  • 1/2 tablespoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Rice Ingredients

  • 1/2 tablespoon olive oil
  • 1 bunch green onions cut into 1/2-inch rounds
  • 1 large red bell pepper cut into one-inch pieces
  • 15 ounces lite coconut milk
  • 1 cup fresh frozen or canned pineapple chunks
  • 1 cup basmati rice

Instructions

  • Before chopping your vegetables, you’ll want to let your chicken start marinating. In a large bowl, combine the olive oil, garlic, soy sauce, apple cider vinegar, lime juice, honey, ginger, allspice, cinnamon, thyme, cayenne, sea salt and black pepper and whisk until everything is well combined. Add the chicken thighs and stir to coat them completely.
  • Set the bowl aside and let the chicken marinate while you prepare the rest of the ingredients.
  • For the rice, heat olive oil over medium heat in a large skillet or Dutch oven with a lid.
  • When the oil is hot, add the chicken thighs and saute for about five minutes on each side. Remove them from the pan and set them aside.
  • Add the green onion and bell pepper to the pan and saute for several minutes until they’re both soft.
  • Pour in the coconut milk and the rice and stir to combine. Bring the temperature up to medium-high heat and add in the pineapple, stirring again.
  • Place the browned chicken, any juices, and the remainder of the marinade on top, and cover with the lid.
  • Reduce heat to low and simmer for 20 to 25 minutes, or until the rice is cooked through. Serve immediately.

Joey was majorly skeptical about the use of pineapple in this dish, but he was pleasantly surprised by the final outcome. It wasn’t overly sweet, and the little pops of sweetness from the fruit was actually a nice offset to the spiciness of this dish.

He did say that he wouldn’t have minded if the pineapple was in smaller pieces, though, so if you’re worried, you might cut your pineapple chunks in half.

This also reheated famously as leftovers.

And despite all of the grief I gave my sister, I guess it’s obvious I took a photo of my plate of Caribbean food, too. I’ll just need to take about 100 more for us to be even.

This piece first appeared in print on Jan. 28, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Side Dish

Yummy Puerto Rican food will help you have a ‘rice’ day

Puerto Rican rice and beans are full of rich flavors, and while they may use some ingredients not standard in a stereotypical Kansas kitchen, they are definitely worth a try.
Puerto Rican rice and beans are full of rich flavors, and while they may use some ingredients not standard in a stereotypical Kansas kitchen, they are definitely worth a try.

Often, I launch this column by telling you a story that ties into whatever the week’s recipe is going to be. This week, however, I wanted to talk ingredients, because if you’re like me, this recipe is going to be a bit of a scavenger hunt through your local grocery store. 

My sister-in-law makes amazing Puerto Rican dishes for us when she comes to visit, and after eyeballing this recipe for Puerto Rican rice and beans, I decided I had to take the plunge.

The first ingredient that might stump some but is actually a staple in my pantry is Sazon Culantro y Achiote packets. Sazon is the brand, and the “Culantro y Achiote” means coriander and annatto in Spanish. I use a packet in with my taco seasoning regularly, so if you buy some for this recipe, I highly recommend using the remaining packets for that.

The next is adobo seasoning, which is just a seasoning mix that generally has a mix of spices from black pepper and paprika to oregano and onion powder. If you can’t find it, try looking for a homemade recipe online. It would be pretty simple to replicate.

One that did leave me scratching my head is pigeon peas. I was only able to find them at a larger grocery store in the “Hispanic Foods” section. They are a legume and are definitely more bean-like than green-pea-like. If you can’t find them, substitute a can of black-eyed peas instead.

The final ingredient that might be different for some is basmati white rice. It’s more expensive than traditional white rice, but it cooks differently, so substituting one for the other would likely mess up cooking times and liquid ratios. I have another recipe I’ll share with you soon that uses basmati rice, so if you’re worried about having a bag of it sitting in your pantry gathering dust, stay tuned.

So, now that we’ve covered the bases, it’s time to jump into this delicious dish that, honestly, I wish I would have doubled. It was great.

I found this recipe on the blog “Ambitious Kitchen.” You can find the original post at https://www.ambitiouskitchen.com/video-moms-authentic-puerto-rican-rice-and-beans/. I changed the ingredients just a bit but also tried to clarify the directions in my version below.

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Puerto Rican Rice and Beans

Puerto Rican rice and beans are full of rich flavors, and while they may use some ingredients not standard in a stereotypical Kansas kitchen, they are definitely worth a try.
Course Main Course, Side Dish
Cuisine Puerto Rican
Keyword adobo, basmati rice, cilantro, garlic, green bell pepper, onions, pigeon peas, pinto beans, tomato sauce

Ingredients

Beans Ingredients

  • 2 cups dry pinto beans
  • 8 cups vegetarian broth
  • 2 bay leaves
  • 2 teaspoons olive oil
  • 1/2 of a large yellow onion diced
  • 1 green bell pepper diced
  • 1/4 cup fresh cilantro minced
  • 6 cloves garlic minced
  • 15 ounces tomato sauce divided
  • 2 packets Sazon Culantro y Achiote
  • salt to taste

Rice Ingredients

  • 2 teaspoons olive oil
  • 1/2 of a large yellow onion diced
  • 1 green bell pepper diced
  • 6 cloves garlic minced
  • Reserved tomato sauce about 1/2 cup
  • 2 packets Sazon Culantro y Achiote
  • 1/4 teaspoon adobo seasoning
  • 15 ounces pigeon peas undrained
  • 3 cups water
  • 2 cups basmati white rice
  • salt to taste

Instructions

  • The night before you make this (or about eight hours before), combine the dried beans, vegetable broth and bay leaves in a Dutch oven with a lid. Bring the mixture to a boil, remove the pot from the heat, place the lid on top, and let the beans soak at least eight hours.
  • When you’re ready to start cooking, bring the beans back to a boil and then reduce to a low boil, leaving the lid on the pot. You’ll let them simmer for one to two hours or until they are tender. When they are tender, remove the bay leaves but do not drain the liquid.
  • While the beans are cooking, heat the oil in a skillet over medium heat. Add in the onion and green pepper, sauteing until both are soft. Add in the garlic and cilantro and saute for a few minutes until the garlic just starts to brown. Add one cup of the tomato sauce and the Sazon packets, stirring to combine. Reduce the heat to low and let the mixture cook for a couple minutes. If the beans are not tender yet, remove the mixture from heat. If they are, go ahead and add it to the beans.
  • Once the tomato mixture is added to the beans, cook over medium-low heat for 20 to 30 minutes, stirring occasionally.
  • For the rice, while the beans simmer, in a medium-sized pot with a lid, heat the olive oil over medium heat. Add in the onion and green pepper, sauteing until both are soft. Add in the garlic and cilantro and saute for a few minutes until the garlic just starts to brown. Reduce the heat to medium-low and add the rest of the tomato sauce, Sazon packets and adobo seasoning and let cook for about two minutes. Stir in the undrained pigeon peas and three cups of water, and bring the mixture to a boil. Stir in the rice, place the lid on the pot, reduce the heat to low and simmer for 20 minutes or until the rice is cooked through.
  • Once the beans and rice are finished cooking, add salt if desired, and then serve the beans and rice together in a bowl. Garnish with fresh cilantro, if you want to.

This was amazing, and it reheated famously as leftovers. The flavor profile was great. We ended up pairing it with some smoked pork loin that Joey whipped up, and it was a fabulous meal.

Plus, I learned about some new ingredients and got a chance to explore my grocery store a little bit more. It’s always easier to be adventurous when adventure tastes this good.

This piece first appeared in print on Jan. 21, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Pressure Cooker

Cheesy pasta is just the thing to ‘Philly’ you up

Philly cheesesteak pasta doesn't taste exactly like the sandwich, but it's a good homage to the original and full of lots of cheesy goodness.
Philly cheesesteak pasta doesn’t taste exactly like the sandwich, but it’s a good homage to the original and full of lots of cheesy goodness.

One of the spots Joey and I chose to visit for our honeymoon over a decade ago was Philadelphia, Pa. 

As one must when visiting Philadelphia, we tried Philly cheesesteaks at several restaurants around the city.

True die-hards will be sad to know that I was not brave enough to try any of my sandwiches with Cheez Whiz and opted for provolone instead, but they were absolutely delicious, and I have been chasing those flavors since that trip. That’s why I decided to try a pressure cooker casserole that promised the same taste as a Philly cheesesteak this week.

Unfortunately, it didn’t deliver in that realm, but what it did give me was a delicious, quick and easy dinner that I would definitely eat again.

This recipe comes from the blog “Taste and See.” You can find the original post at https://tasteandsee.com/instant-pot-philly-cheesesteak-pasta/. I changed up the amounts of some ingredients in this and clarified some directions in my version below. I will also note that this recipe is written for use with a pressure cooker, but you can easily make this by sauteing the meat and veggies in a large skillet, boiling the pasta normally, and then adding the ingredients together in the skillet. I would just leave out the beef broth.

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Pressure Cooker Philly Cheesesteak Pasta

Philly cheesesteak pasta doesn't taste exactly like the sandwich, but it's a good homage to the original and full of lots of cheesy goodness.
Course Main Course
Cuisine American
Keyword basil, bell pepper, garlic, onions, oregano, parsley, Philly cheesesteak, pressure cooker, provolone

Ingredients

  • 1 tablespoon olive or canola oil
  • 1 medium-sized yellow onion diced
  • 1 large green bell pepper diced
  • 1 pound ground beef
  • salt and pepper to taste
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 1 tablespoon dried parsley
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 4 tablespoons Worcestershire
  • 4 cups beef stock
  • 1 3/4 cups dry macaroni pasta
  • 12 ounces provolone cheese cut into small pieces

Instructions

  • In the pressure cooker, heat the oil on the saute function (medium heat). Add the onions and green peppers, stirring regularly, until they begin to soften.
  • Add the ground beef and saute, breaking it apart as you do. Once the meat is cooked through, drain off any excess fat.
  • Add the salt, pepper, basil, oregano, parsley, garlic powder, onion powder, Worcestershire and beef stock, and stir, making sure to scrape the bottom of the crock to get any cooked-on bits.
  • Once everything is well combined, add the pasta to the pressure cooker, and stir again to submerge the noodles.
  • Seal the pressure cooker and cook on high pressure for 4 minutes. Manually release the pressure, add the cheese and stir until it is melted and well combined.
  • Serve hot.

As I said, this certainly doesn’t taste exactly like a cheesesteak—probably because it’s missing the actual steak component—but it was super yummy. There was tons of cheese and lots of flavor from the onions and peppers.

It reheated really well for leftovers, too.

I’ll have to keep hunting for my white whale and probably learn to just make the traditional cheesesteaks in my kitchen instead of hoping for a casserole to fulfill my cravings. Regardless, I think I’ll stick to the provolone. It may take another decade until I’m ready for the Cheez Whiz.

This piece first appeared in print on Jan. 14, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Side Dish

Don’t get cheesed by too many leftovers

Cheesy mashed potatoes is a great way to elevate leftover mashed potatoes after a big meal.
Cheesy mashed potatoes is a great way to elevate leftover mashed potatoes after a big meal.

I’ve heard a lot of folks complain over the years that they never know how many spaghetti noodles to cook when making pasta.

A friend of mine literally just throws in an entire box every time she makes spaghetti and ends up with leftovers that last forever.

That hasn’t been an issue for me, now that I figured out how to use the holes on my spaghetti server to measure it out, but I still have a major portion control problem for another dish: mashed potatoes.

I never know how many potatoes to toss into the pot when I make mashed potatoes. It doesn’t matter if I’m just making them for Joey and myself or a crowd, I never manage to make the amount I need. Instead, I end up with loads and loads of leftovers.

For Christmas this year, Joey and I cooked enough food for a small army when we had his folks and aunt over to our house to celebrate the holiday. When we were all finished feasting, the serving plates all still looked full—especially my big bowl of mashed potatoes.

Over the years, I have transformed leftover taters into everything from fried potato cakes to potato soup, but this week, I tried something completely different that I absolutely have to share with you.

This recipe comes from “Taste of Home” magazine, and you can find the original recipe on their website at https://www.tasteofhome.com/recipes/cheesy-mashed-potatoes/. I added garlic and onion powder to my version, and of course, I used leftover mashed potatoes instead of making some fresh for this dish, but you can do it either way.

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Cheesy Mashed Potatoes

Cheesy mashed potatoes is a great way to elevate leftover mashed potatoes after a big meal.
Course Side Dish
Keyword cream cheese, garlic, Greek yogurt, mashed potatoes, sharp cheddar cheese, sour cream

Ingredients

  • 6 large potatoes cut into one-inch pieces
  • 8 ounces cream cheese softened
  • 1 cup shredded sharp cheddar cheese plus more for topping
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 teaspoon onion powder
  • 6 to 8 cloves minced garlic
  • 1 large egg
  • salt and pepper to taste

Instructions

  • Boil your potatoes until they are fork tender, drain them, and then mash with a potato masher until nice and fluffy. (Or skip this step if you already made mashed potatoes and are using leftovers. Just heat them up in the microwave.)
  • Preheat the oven to 350 degrees, and prepare a two-quart baking dish by spraying it with cooking spray.
  • Stir the rest of the ingredients into the potatoes until everything is well combined.
  • Spread the mixture into your prepared dish, cover it with an oven-safe lid or aluminum foil, and bake for 40 to 45 minutes or until the dish is heated through and the potatoes are a little browned around the edges.
  • Top with more cheese, and if desired, pop it under the broiler for a couple minutes, uncovered, until the cheese is nice and bubbly.
  • Serve while it’s nice and hot.

I mixed this up for our New Year’s Eve meal, and it was like I made a completely new dish, even though it started with leftovers. These were phenomenal with tons of cheesy flavor, and the added garlic was awesome.

Also, since we ended up with leftovers of these, I can tell you they reheat really well, and they go nicely with leftover ham, too.

Unfortunately, this probably hasn’t taught me any lessons about overdoing it with my mashed potatoes in the future, especially since I can’t say no to cheese, but at least it makes our leftovers a little less boring.

Now, if we can figure out what to do with my friend’s spaghetti problems, we’ll be in business.

This piece first appeared in print on Jan. 7, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Cookies Dessert

There’s ‘snow’ time like the present to try these cookies

Snowball cookies, with their coating of powdered sugar, live up to their name (at least in looks) and are filled with lots of yummy pecans.
Snowball cookies, with their coating of powdered sugar, live up to their name (at least in looks) and are filled with lots of yummy pecans.

It’s probably not surprising that I have cornered the market on bringing desserts to family get togethers.

I absolutely love to bake, and my family has been gracious enough to endure my recipe experiments on a regular basis.

For Christmas this year, we’re keeping our group small with immediate family, so I sent a text to my folks and sister, asking if they had requests for the pile of goodies I’m planning on bringing for dessert.

My sister texted back that my brother-in-law wanted baklava—but then clarified that he was only requesting it because he knew finding phyllo dough in this area is pretty much impossible. (He’s truly become my annoying, lovable little brother over the years.)

I asked for a mulligan, and he supplied a real answer: snowball cookies. Now there’s a recipe I can get behind.

Snowball cookies are known by quite a few different names, from butterballs to Mexican wedding cookies, but the gist is that they’re pecan-filled, sugary goodness. The recipe I used comes from the blog “The Country Cook.” You can find the original post at https://www.thecountrycook.net/southern-pecan-butterballs/. I substituted margarine for shortening in this recipe.

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Snowball Cookies

Snowball cookies, with their coating of powdered sugar, live up to their name (at least in looks) and are filled with lots of yummy pecans.
Course Dessert
Keyword Christmas, cookies, pecans, powdered sugar, shortbread

Ingredients

  • 1 cup margarine or butter
  • 1 cup powdered sugar plus more to coat cookies
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 cups pecans chopped

Instructions

  • Preheat the oven to 350 degrees. Prepare your cookie sheet with parchment paper.
  • In a mixing bowl, beat the margarine, powdered sugar and vanilla until the mixture is smooth.
  • Beat in the flour, baking soda and salt until well combined, and then mix in the chopped pecans.
  • Roll the dough into about one-inch balls and space them one inch apart on your baking sheet.
  • Bake for 15 minutes or until the cookies are set up and just beginning to brown on the edges.
  • Add some powdered sugar to a bowl. Let the cookies cool for five minutes and then thoroughly coat them in the powdered sugar. Set them aside, and coat them again once they are cool.
  • Store the cookies in an airtight container.

I rolled my dough into a bit bigger balls than I should have, so my snowball cookies are fairly large. I don’t think anyone will complain, though.

If you like shortbread and pecans, these will be right up your alley. Just be ready to have a light dusting of powdered sugar covering your countertop by the time you’re done.

They’re also the perfect winter-time cookie, since they truly look like little balls of snow.

Just don’t get yourself in trouble and throw one at your brother-in-law—even if he is trying to egg you on. 

This piece first appeared in print on Dec. 24, 2020.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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