My Recipes

Keeping track of stuff I cook

Recipes

  • Cheese Straws

    Kathy Fragen
    Cheese Straws
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    Cheese Straws

    Course: Side Dish, Snack
    Author: Handed down for Chef Aunt Lucille

    Equipment

    • Piping bag/cookie tube

    Ingredients

    • 8 oz Grated hard cheese
    • 8 oz Softened butter
    • 9 oz Flour
    • White Pepper to taste
    • Onion Powder to taste

    Instructions

    • Mix together cheese, butter, pepper and onion powder.
    • Using a mixer, blend till smooth.
    • Fold in flour by hand.
    • Put mixture in piping bag/cookie tube.
    • Squeeze out mixture onto ungreased cookie sheet in short staws.
    • Bake 350° for about 25 minutes.
    • Remove from oven when golden brown and let cool before transferring to a rack.
    • Makes about 1 pound.

  • El Pollo Loco Marinade

    Kathy Fragen
    El Pollo Loco Marinade
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    El Pollo Chicken Marinade

    Course: Main Course
    Cuisine: Mexican
    Servings: 6

    Ingredients

    • 2 cloves Garlic
    • ½ tsp Dried Oregano Crumbled
    • 6 oz Pineapple Juice
    • 1 tbsp White Vinegar
    • ⅛ tsp Ground Pepper
    • 2 tbsp Lime juice
    • ¼ tsp Mild Chili pepper Remove stem and seeds and finely chop
    • 1 tbsp Vegetable oil
    • 4 lbs Frying Chicken cut up
    • ½ tsp Salt
    • 8 Drops Yellow Food colouring Optional

    Instructions

    • In a small bowl, combine all ingredients except chicken.
    • Measure out 1/4 cup marinade and reserve for basting while grilling.
    • Place chicken in a shallow bowl or zip lock bag and cover with marinade.
    • Refrigerate overnight, turning at least once.
    • Remove chicken from fridge 45 mins before cooking.
    • Drain and grill over medium coals/fire for 25-35 minutes until no trace of pink colour remains. Turning every 10 mins.
    • Baste frequently with reserved ¼ cup marinade while cooking.

  • The Best Whole Chicken in a Crockpot

    Kathy Fragen
    The Best Whole Chicken in a Crockpot
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    Best Whole Chicken in a Crockpot

    Prep Time10 minutes
    Cook Time4 hours
    Total Time4 hours 10 minutes
    Course: Main Course
    Cuisine: American
    Servings: 5
    Author: 100 Days of Real food

    Ingredients

    • 2 teaspoons paprika
    • 1 teaspoon salt
    • 1 teaspoon onion powder
    • 1 teaspoon thyme
    • ½ teaspoon garlic powder
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon pepper
    • 1 onion
    • 4 lb whole chicken

    Instructions

    • Combine the dried spices in a small bowl.
    • Loosely chop the onion and place it in the bottom of the slow cooker.
    • Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
    • Place chicken on top of the onions in the slow cooker, breast side down, cover it, and turn it on to high. There is no need to add any liquid.
    • Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones!

    Notes

    If you use boneless skinless chicken breasts in this recipe, you’ll need to add some water to the dish before cooking, otherwise they may come out dry.
    You could also cook a small turkey breast with this recipe; place it breast side down
    You can cook this on low (for example, if you’re going to be at work all day and you want it to cook while you’re gone) if you start it first on high for an hour

  • Better than Take Out Cashew Chicken

    Kathy Fragen
    Better than Take Out Cashew Chicken
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    Better Than Take out Cashew Chicken

    Course: Main Course
    Cuisine: Chinese
    Author: Averie Cooks

    Ingredients

    • 3 tablespoons cornstarch
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • about 1.25 pounds boneless skinless chicken breasts diced into 1-inch pieces
    • 2 tablespoons sesame oil
    • 1 tablespoon olive oil
    • 2 heaping cups broccoli florets
    • 1 cup red bell peppers diced small
    • 1 cup shelled frozen edamame
    • 2 cloves garlic finely minced or pressed
    • 1 cup unsalted dry-roasted whole cashews
    • 3 tablespoons low-sodium soy sauce
    • 2 tablespoons honey or to taste
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon Asian chili garlic sauce or to taste (found in the Asian section of the grocery store)
    • 3/4 teaspoon ground ginger
    • 3/4 to 1 cup green onions sliced into thin rounds (from about 3 or 4 green onions)

    Instructions

    • To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
    • To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
    • Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
    • To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
    • Add the cashews to the skillet and stir to combine.
    • Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
    • Add the green onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

  • Garlic Lemon Butter Parmesan Shrimp

    Kathy Fragen
    Garlic Lemon Butter Parmesan Shrimp
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    Garlic Lemon Butter Parmesan Shrimp

    Course: Main Course
    Servings: 2
    Author: Cookpad

    Ingredients

    • 1 lb Extra Large or Jumbo Shrimp
    • 1 stick Butter
    • 1 tbsp Italian Seasoning
    • 2/3 cup Grated Parmesan Cheese
    • 1 Lemon
    • 1 tbsp Minced Garlic

    Instructions

    • Clean and devain the shrimp.
    • In a medium sauce pan, melt butter and sauté garlic for a minute.
    • Add shrimp and sprinkle on Italian seasoning. Cook covered for 2 minutes.
    • Squeeze halved lemon over shrimp and then sprinkle on Parmesan cheese.
    • Cook for another two minutes or until shrimp turn white.
    • Add your favorite side and enjoy!

  • Butternut Squash & Bacon Soup

    Kathy Fragen
    Butternut Squash & Bacon Soup
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    Butternut Squash & Bacon Soup

    Prep Time15 minutes
    Cook Time1 hour
    Total Time1 hour 15 minutes
    Course: Soup
    Servings: 6
    Author: George Bryant

    Ingredients

    • 1 large butternut squash peeled and cut into large chunks
    • 3 whole carrots peeled and cut into large chunks
    • 1 1/2 tablespoons coconut oil melted
    • 1/2 pounds raw bacon chopped
    • 1 small onion chopped
    • 1 small apple chopped
    • 2 cups chicken stock
    • 1 cup full fat coconut milk
    • 1 teaspoon salt
    • 1-2 tablespoons cinnamon taste bud depending start with 1 and add to taste
    • 1 tablespoon nutmeg

    Instructions

    • Preheat your oven to 350 Degrees Fahrenheit
    • Toss squash and carrots with coconut oil
    • Arrange in a baking dish and roast uncovered for 35 minutes or until tender
    • In a large stock pot or dutch oven over medium heat, cook bacon until crisp Remove bacon with a slotted spoon and set aside for the soup garnish
    • Add the onion and apple to the dutch oven or stock pot and sauté in bacon fat over medium heat until tender, about 5 minutes
    • Add the roasted butternut squash, carrots, chicken broth, and coconut milk to dutch oven or stock pot and bring to a boil stirring often
    • Remove from heat
    • Use an immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth
    • Return to dutch oven or stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg
    • Serve soup in large bowls garnished with bacon or you can freeze and save for later. We have frozen mine up to 2 months

    Notes

    **The seasonings are highly dependent on the size of your squash. Our squash was huge, at least 2-3 pounds so add your seasonings in batches and taste test along the way so you don’t overpower the soup.

  • Broccoli Casserole

    Kathy Fragen
    Broccoli Casserole
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    Broccoli Casserole

    Course: Side Dish
    Author: Ashleigh Deane

    Ingredients

    • Large Package Broccoli or frozen
    • 1 Tin Mushroom Soup
    • 1/2 Cup Mayo
    • 1/2 Tsp Curry Powder
    • 1 Tbsp Lime or lemon juice
    • Bread Crumbs
    • 1/2 Cup Melted Butter
    • Parmesan Cheese

    Instructions

    • Pre heat oven to 350°.
    • Cut fresh broccoli into smaller pieces.
    • Cook fresh or frozen broccoli till tender. Don't over cook.
    • While the broccoli is cooking, mix together the soup, mayo, curry powder and lime juice. Mix well till combined and smooth.
    • Place drained broccoli in casserole dish.
    • Pour the mixture over broccoli to cover. Do not mix. Just let the sauce stay on top.
    • Spred breadcrumbs over top.
    • Drizzle with melted butter.
    • Shake parmesan cheese on top.
    • Bake 20-30 minutes

  • Chocolate Matzoh

    Kathy Fragen
    Chocolate Matzoh
    Print Recipe

    Chocolate Matzoh

    Course: Dessert

    Ingredients

    • 2 Sticks Butter
    • 1 Cup Brown Sugar fine

    Instructions

    • Pre heat oven to 450°.
    • Place matzoh on a rimmed cookie sheet lined with foil.
    • Mix butter, sugar and bring to boil.
    • Pour mixture over matzoh and put in oven for 4 minutes.
    • Take out and sprinkle with chocolate chips and put back in oven for 1 minute.
    • Using an offset spatula, spread the melted chocolate over matzoh.
    • Place matzoh in freezer to harden. When chocolate has set, break into bite size pieces and put in a zip lock. Keep matzoh in freezer.

  • Whole Roasted Cauliflower

    Kathy Fragen
    Whole Roasted Cauliflower
    Print Recipe

    Whole Roasted Cauliflower

    Prep Time15 minutes
    Cook Time1 hour
    Total Time1 hour 15 minutes
    Course: Side Dish
    Cuisine: American
    Servings: 6

    Ingredients

    • 1 head cauliflower
    • 1/4 cup butter melted
    • 1 clove garlic minced
    • 1 teaspoon grated lemon zest
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons chopped parsley
    • 2 tablespoons parmesan cheese

    Instructions

    • Preheat oven to 375 degrees F.
    • Trim leaves from cauliflower head. Place in baking dish.
    • Combine butter, garlic, lemon zest, parsley, salt and pepper. Brush mixture on top of cauliflower head and cover with foil.
    • Bake for 30 minutes, remove foil and bake for 15 minutes more (or just until tender crisp, do not overcook). Remove and turn oven to Broil.
    • Sprinkle parmesan cheese on cauliflower head and broil for 3-5 minutes or until cheese is melted and slightly brown.

  • Easy Mini Pavlovas

    Kathy Fragen
    Easy Mini Pavlovas
    Print Recipe

    Easy Mini Pavlovas

    Prep Time35 minutes
    Total Time2 hours 45 minutes
    Course: Dessert
    Cuisine: New Zealand
    Servings: 12

    Ingredients

    • 4 large egg whites room temperature
    • Kosher salt
    • 1 1/4 cups granulated sugar
    • 1 teaspoon cornstarch
    • 2 teaspoons white-wine vinegar
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups heavy cream
    • 2 tablespoon confectioners’ sugar
    • 1 pint blueberries
    • Zest of 1 lemon

    Instructions

    • Step 1
    • Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
    • Step 2
    • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
    • Step 3
    • Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
    • Step 4
    • Whisk cream and confectioners’ sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.

    Notes

    Undressed pavlovas can be kept in an airtight container for up to 1 day.