Kifles for Al

Kifles are much more fun to make when making them with Friends. 
It's not that they're hard to make in fact they are so easy you'll get bored
if you don't have company to entertain you. 

 

  

Me and my kids spent countless hours making Kifles for Al, his all time favorite treat we would quadruple the recipe the trip to Florida, 1 batch for Al, freeze 1 batch for 1/2way thru roadtrip, l batch for my Mom & Grandparents to share, 1 batch for immediate consumption.

 

 

 

 Al took his Kifles very seriously

Al didn't wait for dessert he thought they were to enjoyed from breakfast till they were gone

 

 

Don't use Bob's Red Mill All Purpose Flour the All Purpose Blend has Bean flours, the bean flavor was to strong for the Kifles.  I used it because I had no other GF flours :0( 

 

 

King Arthur has a great GF Flour Blend that is Certified Gluten Free no gums added

did you know gums are a natural laxative

just what a celiac doesn't need added to their diet

 

plain brown rice flour does work it is a little more crumbly than if you use King Arthurs GF Flour

it's how I made them for 25yrs even Al approved

 

 

 

Cream together the cream cheese and butter

I was making half of a recipe so I just mixed it all by hand.

 

 

Mix in the flour, regular flours get tough when over mixing gluten free flours do not,

there I said it there is an advantage to Gluten free flours.

 

 

Roll the dough into walnut size balls you will get about 24 balls.

 kids love making Kifles

 

 

Triple or quadruple the recipe then set up everyone with their own station or assign everyone a task.

Use different preserves or pie fillings strawberry is the only preserve that is great in these little pastries.

 

 

the old gardening rule applies here 2 for the basket 1 for wild life, the wild life being your helpers

no one can resist eating several especially when hot out of the oven.

 

Kifles freeze well the challenge is having enough leftover to freeze

Kifles

Serving Size  : makes 24 kifles

3    cups  flour I prefer King Arthur Gf blend or my own GF Flour Blend

1    cup   butter
1    8 ounce  cream cheese
 powdered sugar
 ½ cup strawberry preserves or your favorite preserve.

Cream butter and cream cheese, mix in flour.  Roll dough into walnut size balls.  Refrigerate 1 hour.  Sprinkle powdered sugar on your work surface.  Roll out balls in powdered sugar.  Place 1 teaspoon preserves on half of the rolled out dough.  Fold over and seal.  Cook 375 degrees for 17 minutes.

 

Kifles are best baked on parchment paper
preserves tend to ooze out much easier to clean on parchment paper

 

 

I have been making in bulk this GF Flour Blend for all my baking needs 20 yrs - took a few years to figure it out.

GF Flour Mix 

2 1/2 C Rice flour (brown or white is fine)
1 Cup Potato Starch Flour
1 Cup Tapioca Starch Flour
1/2 Cup Cornstarch
2 Tbsp Xanthan Gum

 

Size Does Matter

It seems silly to post about size but my idea of large and yours is not always the same and if they're not the same the recipe won't yield the same results which could turn it into a huge floppola!

 

 I learned the hard way without even thinking I chopped a large onion

 it's what the recipe called for it right.....wrong!!

 

If you chop 2 of the small onions instead of 2 of the large onions huge difference in measurements.  That large onion is about two cups of onion the small 1 cup know make a recipe that calls for two large onions is that 2 cups of onion or four cups yep made that mistake !!!!!!!

2 of the large potatoes made enough mashed potatoes for 5 people where as the red  took 5 potatoes to make 5 servings of mashed and the red were fairly large for a red potato.

Same with sweet potatoes oh yea screwed up a recipe big time that called for 3 sweet potatoes I had sweet potatoes everywhere just over powering the rest of the stew.

Every cook has there own idea of what large and small are.  I promise to do my best to always have measurable amount in my recipes so you don't have to guess my large.

Pasta with Chicken Thighs

Dinner, I’m hungry no one has gone shopping I’ve got 2lbs of chicken thighs in the fridge that were supposed to me marinated and frozen since the grill was still 2 blizzards under snow.   Why can’t I pass up a good deal, now what to cook tonight ?

Google chicken thighs and hope something edible comes up!! 

 

 

Awesome The Pioneer Women has a recipe looks like little work and I have everything to make it!!!  I love her recipes even though one was a flop I still love her cooking. 

The Pioneer Women's Penne with Chicken Thighs



Her Baked Ziti   I’ll put that under flops but first I want to find one I can flip.  I used to make one called lazy Lasagna if only I could find that recipe…….

 

I need to get back to dinner if I want to eat tonight.

 

This recipe was perfect - fix it and forget it, I really needed to get laundry and dishes done, yes dishes did I mention I was behind on chores.

 

 

This recipe is great done in that must have Dutch Oven, brown the meat in the pan add the Spaghetti Sauce, ingredients, pop in the oven walk away until it’s time to make the pasta.

My chicken thighs were boneless and honestly I wouldn’t make this recipe with Bone on Thighs to messy.  I had ½ jar of Basil Pesto and added that it really took the jarred sauce up a notch. 

 

 The Large onion is when I realized size does matter I chopped my large onion  whoa that’s a lot of onion I measured it, it over flowed 1 cup almost 2 cups of onion -

go back to the Pioneer Women’s page I’m guessing that it’s about ½ -3/4 cup of onion in the pan so that’s what I used I wasn’t making onion sauce after all.

 

 

 
Pasta with Chicken Thighs
 
Ingredients

2 lbs boneless skinless Chicken Thighs, trim the fat

2 Tablespoons Olive Oil
1 whole Large Onion, Diced (remember size matters)
Make that ½ cup onion diced
4 cloves Garlic, Minced
2 jars (24 Ounces Each) Spaghetti Sauce
Basil Pesto- about ¼ of a cup
Fresh Basil – if you have it I didn’t
S&P to taste
Parmesan Cheese, For Sprinkling

16 ounces, Penne Tinkyada Gluten Free is my favorite
or  1 spaghetti squash

 

Directions

Preheat oven to 300 degrees.

Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch

oven over medium-high heat,. Brown chicken thighs quickly on both sides until golden
brown, about 2 minutes per side. Remove to a separate plate.

Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to

cook, about 2 to 3 minutes. Pour in spaghetti sauce, stir to heat. Add chicken thighs
back into the sauce. Cover and place pan in the oven for 1 1/2 hours, slowcooker on high 2 hours, or simmer on the stove, on the stove

Cook the pasta according to package instructions.  You can toss the pasta in the sauce with thighs or place pasta on plate cover with sauce and 1 chicken thigh.  Sprinkle with parmesan cheese.  Enjoy! 

 

Chicken Tenders or Nuggets

Chicken Tenders are great to freeze I make them in large quantities if I'm making a mess I might as well make enough to freeze.  I usually make at least 4 lbs buying the tenders in bulk keeps the price down. 

Now you can chop the tenders into nugget size or you can use chicken breasts.  I prefer the tenders they are moister than chicken breast.   Thighs do not work at all just to  much work to chop up now if you are really set on using dark thigh meat what does work is to pound the thighs between two sheets of parchment paper then dip in flour, eggs, crumbs, bake 20-22 minutes.

Gluten Free bread crumbs are easy to find Dairy Free not so much.  Rice, Corn or Wheat chex, Rice Krispies, or potato Chips work great for Gluten Free and Dairy Free.  Mix it up use a flavor chip or chex can you imagine Honey Nut coated Chicken Tenders!!!  You can get the crumbs really fine in a blender or food processer but its more fun to put it in a bag and smash away or roll the bag with a rolling pin, something a child could do............

Cereal makes a great crumb even Chex has there own version of Chicken Nuggets

I like mine better ;0) double dipping sometimes is a good thing

Chicken Tenders or Nuggets
Serves 6       Preparation:15 min

Ingredients

2 lbs chicken tenderloins 3 eggs1 1/2 cups  flour - I use buckwheat what can I say I'm gluten free,  buckwheat give a nice flavor, cheaper than gf flour blends 2 cups bread crumbs, or crushed rice chex, rice krispies, potato chips Salt and black pepper

Directions

Preheat oven to 400F.

Season the chicken tenders with salt and black pepper. On a plate or in a bag, season the flour with salt and black pepper, then beat the eggs in a shallow dish with the water. On a plate, place the crumbs. 

Dredge the chicken tenders in the flour to coat, shaking off any excess flour. If your cooking with kids put the flour in a bag, season with salt and pepper, add ½ the chicken and let the kid shake away until all the chicken is coated.  Dip the floured chicken tenders into the egg then dip the chicken tenders in the crumbs. 

You don’t need to oil the pan but they brown better if you do.  I have olive oil in a mister and I mist the tenderloins.

Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown.

Easy Peanut Sauce with Noodles

Peanut Sauce with Noodles  is just the easiest 5 minute dish to make

that seems like you slaved for hours

I have 3 go to favorites for Peanut Sauce 

Let's make the straight up Peanut Sauce
It's great for a quick lunch or fancy side dish it's really simple, flexible, changing it to your own taste. 
it is the same method for the Orange Peanut Sauce

 

 

Gather Ingredients
forget to add red pepper flakes to photo
add ginger to photo shoot even if it isn't in the recipe

 

Mix  ingredients right in your measuring cup

 more or less water depending on how creamy you like it
different brands/styles does change the texture. 
Natural Peanut Butter tends to make a thicker sauce

 

I like it HOT!!!

it looks curdled before it comes together
warm water helps it blend faster

 

patience keep stirring

it will look creamy ooey gooey goodness in a minute

 

seeee creamy deliciousness

pasta is cooking
ok I forgot to photo the rice sticks cooking
I improvised

 

yummm I love broccoli with Peanut Sauce

 

 

It’s great with broccoli, greenbeans, carrots, shrimp, chicken, cut up left over steak.

 kitty was the last one seen with the shrimp - bad kitty 

The second recipe Orange Peanut sauce I love the citrusy flavor
the orange juice brings to the dish

my son tells me peanut butter - orange don’t go together in his world

for him I make Peanut Sauce

 

Experiment - make it the first time for yourself
try adding veggies and meat. 
The best food is food made how you like it.

 

Peanut Sauce for Noodles

Serving Size  : 4    Preparation Time :10 min

¼ cup teriyaki
2 tbs rice vinegar
1 tsp red pepper flakes (optional)
2 cloves crushed the jarred stuff works just fine
¼ cup water
¼ cup peanut butter

8 oz dry pasta if using the rice sticks I would double sauce

Directions

Mix first 6 ingredients together, when you first start mixing the sauce will look lumpy almost curdled just keep whipping until it gets nice and creamy.  Pour over cooked pasta. Enjoy!!

The Orange Peanut Sauce recipe is very flexible

the first set of measurements I listed make one serving
the second set of measurements
are meant to be made with the 8oz pkg of  Kame rice sticks to feed a crowd.

 

 Orange Peanut Sauce

Serving Size  : 1    Preparation Time :10 min

 1      tablespoon    peanut butter
 1      tablespoon    orange juice, frozen concentrate
 1      tablespoon    balsamic vinegar
orange zest – optional
dash    red pepper flakes
1.5 oz rice stick - I use Thai single serving soup, cook the noodles without the broth packet

Directions 

Mix first 5 ingredients together, when you first start mixing the sauce will look lumpy almost curdled just keep whipping until it gets nice and creamy.  Pour over cooked pasta. Enjoy!!

Serving Size  : 4-6    Preparation Time :10 min

 1/2      cup  peanut butter
 1/2      cup  orange juice, frozen concentrate
 1      tablespoon    balsamic vinegar
orange zest -  optional
½ tsp    red pepper flakes
8 oz rice sticks

Directions

Mix first 5 ingredients together, when you first start mixing the sauce will look lumpy almost curdled just keep whipping until it gets nice and creamy.  Pour over cooked pasta. Enjoy!!

Hints:

Kame rice sticks are sooo thin they suck up all the sauce fast
don't even try to break the noodles in half
unless you want rice sticks flying around the kitchen

I make double the sauce when using rice sticks instead of regular pasta

The third Peanut Sauce is adapted from the 365 slowcooking blog spot Tofu In Peanut Sauce CrockPot Recipe .  I have made it with the tofu but prefer it with diced chicken breast I also found it very thick and add water.  I don’t have Margarita Mix and if I don't have a lime I used white wine.

 Chicken In Peanut Sauce CrockPot Recipe

1 lb diced chicken breast
1/2 cup peanut butter
2 T soy sauce
3 T white wine
1/2 t ginger
2-3 cloves of chopped garlic
1/4 t crushed red pepper flakes - I like at least 1/2 tsp
½ cup water
whole bag of baby spinach

 Directions

Add peanut butter, soy sauce, white wine, water, ginger, garlic and pepper flakes to crockpot stir it around. In a fry pan brown the chicken then add to crockpot.   Cover and cook on low for 3-4 hours. 15 minutes before serving, stuff the entire bag of baby spinach inside, cover, stop peaking really walk away, give it a chance to wilt. Serve with rice.

Or watch daughter put crock on high and pace around the kitchen asking-  is it’s ready yet? how much longer? - isn't that the same question she just asked!!   It really needs the time to let the flavors come together. 

 

 

 

 

 

 

 

 

Sheperd's Pie

Sheperd's Pie is one of those classic comfort foods every Family has a their own twist on making.  It's a casserole made of ground meat, vegetable then mashed potatoes it's that simple.  We grew up with the ground beef and corn version but many people make theirs with peas.  Certainly if you don't like corn use Peas or Peas & Carrots.  It's all about tasting good!!

This is a simple delicious dish that everyone enjoys I don't know anyone that doesn't like Sheperd's Pie.  To keep things simple I use my Mom's Corning Ware Dish the old style from the 60's you could freeze, bake and cook on the stove top with the old corning ware.

I love Old Corning Ware I use it for Sheperd's Pie, Corn Chowder, Mac & Cheese, Baked Fish Chowder, Pot Roast, Chicken Pasta, Beef Stew.  I can cook my meat or sauce in the Corning Ware then add the rest of the ingredients and pop it in the oven, less pans means less mess and that means less dishes to wash and I don't like doing dishes ;0)

Every kitchen needs a 6 qt Dutch Oven that cooks on the stove top and goes in the oven.  It just make your time in the kitchen easier, it is soooo versatile and pretty to set on the table. Really get your hands on one you will be amazed how much you use it. If my Mom's Corning Ware is already filled with food my second go to pan is Lodges Dutch Oven 

I like having a gravy in my Sheperd's Pie my Mom never made a gravy she did straight up ground beef and we gobbled it up.  Make it the way you like it!!!

 

Many Chefs have taken Sheperd's Pie and dressed it up with sausage, squash, sweet potatoes.  Rachael Ray Makes a Mushroom Lovers Polenta-Topped Shepherd's Pie I think I should try on a flip flop cooking day.

 

 

I like to give the meat a little more flavor by adding a diced onion to it when frying it.

The amount of mashed potatoes is usually based on what I have left over between 1/2- 1 inch.  don't over load it unless you really love mashed potatoes.

Potatoes are unpredictable and sometimes they are just blah.  To remedy the blah add 1/2 cup of cheddar, 1 tsp onion powder, some bacon bits.  If I happen to have scallions in the fridge I'll mix them in.  My Mashed Potatoes

Sheperd’s Pie

Serving Size : 6    Prep Time:10 min

Categories    : Main Dish

1 lb  ground beef or turkey

Small onion diced – optional
1-2 tbls flour – optional
¼ - ½ cup water or broth
1  can (15 oz)  corn, drained
1 can   (15 oz)  creamed corn
2-3 cups leftover mashed potatoes

Mom’s version
Cook meat, drain fat.  Place meat in a 9x9" baking pan.  Then add corn, creamed corn and potatoes.  Dab with butter.  Bake at 350 degrees for 30 minutes.  The sides will be bubbly.

My version
Cook meat with diced onion, if there is a lot of fat drain off leaving about 2 tablespoons in pan with meat. Sprinkle flour over meat, stir to create paste add water or broth.  If you like a lot of gravy add 2 tbs flour and ½ cup of broth. 

If using water:
for beef  add 1 tsp beef bouillon you don’t have bouillon add 1 tsp Worcestershire sauce for beef
for turkey add 1 tsp chicken bouillon if you don’t have bouillon add ½ tsp poultry seasoning. 

Then add corn, creamed corn and potatoes.  Dab with butter.  Bake at 350 degrees for 30 minutes.  The sides will be bubbly.

 

  

Mashed Potaoes

Mashed Potatoes don't usually require a recipe but if you've never made them how do you know how to make them. 

medium potato

And if I'm making Shepard's Pie tomorrow with mashed potatoes I thought you might like to know how I make mine which brings me to always make extra mashed potatoes!!!

Leftover mashed potatoes make weeknight meals easier,  quicker, less clean up.  I always add an extra 4 potatoes for leftovers, now I can make a Shepard’s Pie, Potato Fritters, Leftover Loaded Mashed Potatoes, chicken pot pie and so much  more ideas

Mashed Potatoes

5 servings
6 med size potatoes, cubed, peeling is optional
½ stick of butter
4 oz of cream cheese or sour cream
½ tsp onion powder
¼ - 1/2 cup milk depending on how dry the potatoes are
Salt and pepper to taste

Put potatoes in large saucepan cover with water.  Add about 1 tablespoon of salt to water this really helps keep your potatoes from tasting bland. Boil 10 -25 minutes time will based on size and type of potato.  Jab with a fork when they are tender and feel like you could mash them.  Drain water, keeping the potatoes in the saucepan add butter, cream cheese, onion powder and ¼ cup milk.  Mash away until they are as lumpy as you like, if not creamy enough add more milk.

Really small ½ inch cubes will cook faster but if you’ve got time just quarter them, quartered they take about 25 minutes. 

Different types of potatoes mash differently I prefer red potatoes and peeling just isn’t my thing so calling them smashed potatoes makes them sound very special ;0) without extra work.

favorite potato masher

My favorite potato masher is the metal wavy style it’s easy to mash the other style the potatoes get all stuck in the holes and is a pain to clean.  The metal masher is also good to break up ground beef, sausage that your scrambling or whole tomatoes.

5 servings plus enough for Potato Fritters or Shepard's Pie

to much work

10 med size potatoes, cubed, peeling is optional
7 tbl butter
7  oz of cream cheese or sour cream
3/4 tsp onion powder
1/2 - 3/4 cup milk depending on how dry the potatoes are
Salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

 

Taco Soup

I love Steph"s recipes at crockpot 365 blog spot  there is no gourmet cooking, no special skills required  just good food that satisfies everyone involved.  

2 blizzards down and another snowstorm was bearing sown on us and I wanted something new to cook that would hang in the crock ready to warm the snow crew as they needed.  I could trust if I made one of Steph's recipes it would be a hit. 

Her Taco Soup is just that delicious, easy, flexible hungry workers will sing your praises.

Normally I don't cook with mixes but decided to give her recipe a try verbatim well sort of verbatim the original recipe makes enough for a very large army I was cooking for a small group.

I don't believe in browning meat first unless it brings more flavor to the dish, have I mentioned I hate doing dishes. 

The first time I made Taco Soup I used 1/2 packet of  El Paso taco seasoning and 1/2 packet of the Hidden Valley Ranch now I just throw the whole thing in I don't need 1/2 packets hanging around.

I added the ground turkey in chunks and didn't over stir I wanted the turkey to stay chunked for texture but that is a personal preference.

Yep, another snowstorm was headed our way and tired of storm shopping I looked in the cupboard to see what I could make. 
Cupboard Version: 1 can of chicken, 2 cans of beans, 1 can of corn, 1 jar of salsa, 1 can of rotel tomatoes, 1 packet Hidden Valley Ranch dressing mix.  I had a hit everyone loved and there were no leftovers.

Today I had 1lb of chicken breast that needed to be dealt with so I diced it and popped it in, Yum!! I have leftover Rice in the fridge 2 cups worth, in it goes, oh yea dble yum!!

Love this recipe it is so flexible and easy!!!
If you don't use seasoning mixes you can use salsa instead of diced tomatoes for flavor, or all rotel tomatoes, add 1 tsp cumin, 1 tablespoon chili powder, we like to add jalapenos but then we like heat.
Use black or red beans or 1 of each.  I like black beans.
The original recipe would have used 1/2 lb of meat but I wanted heartier so I added 1 lb. 
2 cups of rice was a great addition and made more servings

And did I mention easy to assemble no chopping involved just the ability to open cans.

Taco Soup
servings 4-6
preparation 10 minutes

Ingredients:
2(15-ounce) cans of black beans, drained and rinsed

1 (15-ounce) cans of corn plus juice, do not drain you want the extra fluid

1 large can (15-ounces) of diced tomatoes or salsa

1 (10-ounce) can tomatoes and chiles (Rotel)

1/2 packet taco seasoning if using McCormick El Paso is weaker in flavor use the whole packet

1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)

 

1 pound uncooked ground turkey or hamburger, diced chicken (optional.)

or 1 can chicken.  You can use 1/2 lb of meat but I wanted a heartier dish.

Preparation:
Use the largest slow cooker you have in the house --- this is a BIG recipe, you need a 6-quart or above.

Use lean meat so no pre browning needed, chunk it in the crockpot, add tomatoes, corn including juice, beans are rinsed and drained before adding, add seasoning packets, lightly mix if using raw meat to keep it chunky.

 

If your in a hurry and don't want to wait 4 hrs. to eat put the crockpot in the microwave for 10 minutes on high for 2 hours then I left it on low and it was ready when the snow crew needed a warm-up.

 

Or cover and cook on low for 8-10 hours or on high for 4-5. This soup is like stew the longer it cooks the better the flavor.

 Stir well, and serve with a handful of shredded cheese, sour cream, tortilla chips and avocado or guacamole.

 

Cheese Quesadillas are a great to serve on the side. 
Being gluten free I always have a stack of soft corn tortillas in the fridge I treat them like bread for sandwiches.  Over medium heat lightly oil grill pan, add tortilla sprinkle with Monterey jack cheese lay another on top.  Lightly brown, then flip brown and serve cut in 4 wedges. 

 

 

Mastering Carbonara Sauce

I've been wanting to make a Carbonara Sauce, carbonara is very smooth creamy creamy sauce  with pancetta and cheese without using cream.   It is protein loaded, no added cream,  no  gluten products to convert not much dairy.   This is a must try!!  



Anne made it look so easy!!

I watch Foodnetwork a lot, in fact way to much watching not enough actual cooking ;0)  As luck would have it Ann Burrell was making Carbonara on Secrets of a Restaurant Chef she made it look so easy I was convinced I could do this ...........

Off to the store for pancetta,  pecorino and scallions I wanted to make the recipe verbatim to Anne's since I've never made it before.
Before starting  I watched Anne make the sauce on Foodnetwork.com one more time before starting. I've made sauces before where you have to temper the eggs or you cook them and it end up with something grosser looking  than baby poop. 
Followed Anne's recipe and process to the T -I got baby poop!!!!

What went wrong!!! I was using my heavy cast iron pan that holds the heat and cooked the eggs.

Fast forward Rachael Ray is talking about how easy Carbonara  is, it is and such a great go quick late night pasta dish her husband John's favorite and get this Anne Burrell is making Carbonara on Rachael Ray  Show!!

  Not to be defeated I do love Rachael's approach to cooking. 1 flop isn't going to stop me from enjoying this supposedly scrumptious dish.

I google Rachael Ray Carbonara,  not only do I score a recipe  I  get a video of Rachael Ray making her Carbonara .  Rachael tempers the eggs then mixes them into the pasta to avoid scrambling them.  


I followed Rachel's recipe not to the T, this time I went with what I head on hand and still and OMG awesomeness.  This is now a go to recipe it's easy to have the ingredients on hand, 15 minutes start to finish, full of flavor, hearty but not heavy.

Rachael Ray Carbonara

3 tablespoons olive oil 

1/3 pound pancetta, I used bacon

5 to 6 cloves garlic, chopped 

1/2 cup dry white wine 

3 large egg yolks

Salt and pepper 

1 pound pasta such as linguine, spaghetti or egg tagliatelle, gf tinkyada fettuccine
red pepper flakes *

 

Grated Pecorino Romano and Parmigiano-Reggiano  I just had parmesan

1/2 cup flat-leaf parsley, finely chopped didn't have any in the fridge

Bring a large pot of water to boil for pasta.

Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat. Add pancetta or guanciale, brown 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more. Add wine and reduce heat to low. Whisk up egg yolks and season with salt and pepper.

 

Add pasta to salted boiling water and cook to al dente.  

 

Add 1 full cup of starchy cooking water to egg yolks in a slow stream to temper them.  Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it.  Drain pasta and add to pancetta and garlic, remove from heat and toss with egg yolks and handfuls of grated cheeses, parsley, adjust salt and pepper to taste.

*Rachael added red pepper flakes in another version of her Carbonara

Thank you Rachael Ray!!

-

Good Old Fashioned Corn Chowder

Mom came over today to help me make my Great Grandma Barrus's Steamed Pudding

I decided to make her Corn Chowder for her for lunch

 learned a few tricks I must have forgotten over the years

thanks for helping today Mom

  Mom's Corn Chowder  potatoes, bacon, corn  scrumdileocious

a favorite when we were Kids now a favorite of my kids

My favorite corning dish from my Mom

the old kind that you can use on the stove top

I used red potatoes so I wouldn't have to peel them ;0)

crisp the bacon in the pan your going to make the chowder in

put the bacon aside sauté the onion in the bacon fat

add potatoes, cover with the water in the can of corn,

this gives the chowder a sweeter corn flavor

simmer till potatoes are soft about 10 minutes

Mom's checking my progress

She dices her potatoes into very, very uniform size

today she taught me how - I'll take photos & share her trick next time

add the can of milk

1 tablespoon of butter on top

heat through

today I learned Mom puts the butter on top of the chowder because

she knows it is heated through when the butter is melted

butter is melted it's done

do not boil chowder it will curdle

ENJOY!!!!!

We also made Philly Cheesesteak Bites took us several tastes to get them just right  

And Great Grandma Barrus's famous Steamed Pudding

at 100yrs old Gr Grandma was still making it

 Corn Chowder

Serving Size : 6    Prep/Total Time: 25 min.

Categories : Soups & Stews

 

Ingredients

   4 large potatoes, diced to bite size

   2  - 15 oz cans corn

   2  - 15 oz cans creamed corn

   1  - 12oz can  evaporated milk

4 slices bacon or 1/2 teaspoon thyme

   1   small onion

   1   tablespoon butter

In large saucepan cook bacon strips on medium heat, when bacon is crispy remove bacon, set aside to add at the end. Leave about 1 tablespoon of bacon fat in the saucepan to sauté the onions in. Sauté onion and (thyme) in bacon fat.  Add diced potatoes sauté about 1 minute.  Pour liquid from the canned corn, then add water to cover potatoes.  Simmer about 10 minutes just until potatoes are cooked.  Time will depend on the type of potato and the size you dice them. Add corn, creamed corn and evaporated milk. Top with 1 tbs of butter,  heat through.  Salt and pepper to taste. It's done when the butter is melted

Do Not Boil, boiling curdles chowders using evaporated milk lowers the chance of curdling the chowder.

Variations 

If you don't have bacon or don't like bacon, really I know people that know people that don't like bacon use 1 tablespoon butter with 1/2 teaspoon thyme, still a scrumdileocious chowder.

If you want to make this chowder with Soy or Almond milk make it the day before or early in the day The corn and bacon will over power the odd taste the cooking of soy and almond milk have.

I'll add cooked chicken, diced smoked sausage, ham, shrimp for some protein if I want a more heartier meal. 
Corn Chowder is great to fix ahead then pop in the crockpot on warm for company to have while lingering.