Grandma's Stuffing

Source: Grandma

Notes: I've done this a couple times. Not always the exact same mostly because I forgot a step because I didn't have it written down.

Serves: As listed a healthy amount of stuff that will fit a 13x9 pyrex dish or equivalent.

Ingredients: <the ingredients provided generally in the order they are used, including any prep>

• 1 package pepperidge farm classic herb stuff mix (blue label)
• half pound bacon, diced medium
• 2 medium onions, diced medium
• one small can or half a 12 oz can canned mushrooms, diced medium
• 2 cups stock, warmed
• 1-2 eggs

Program: <list of steps>

1. Cook the bacon on medium heat in a large skillet. You don't want this to cook too fast cause you want a good amount of the fat to render
2. With a slotted spoon remove the bacon to a paper town lined plate
3. You should have a few tbsp of bacon fat left
4. Thrown in the onions and cook them to translucent
5. About half way through the onion cooking add them mushrooms
6. In a large bowl, put in the stuffing mix, add the vegetables from the pan, drained bacon, and the stock
7. Mix till well combined, the stuff should be moist like beach sand near the water but it won't be wet.
8. Beat the eggs and add them to the mixture and combine everything
9. Spoon the mixture into a greased (or pam sprayed) 13x9 pyrex dish. You can also use a disposable foil pan but it may be a bitter browner when complete. If you want to keep the top more moist than crisp, cover it for part or all of the cooking time.
10. Bake in a 350 oven for 35-40 mins

Variations:

• You can divide up the veg into a mixture. Instead of onions I imagine you could use leeks or shallots. You can replace some of the onion with celery.

Log:

• First Made: Thanksgiving several years ago
• Last Made: Thanksgiving 2025

Tags:

• Meal: Side
• Special: Holiday
• Sidebar: 
• Source: Grandma

Version: Version 1.3

Almost No-knead Sourdough Boule

Source: A secret. Seriously he told me not to say.

Notes: I've done this once. This is my go to recipe to practice sourdough bread making.

Given the amount of time it takes between some steps, you'll want to start this in the morning or the evening.

Serves: 1 900g loaf - you decide ;)

Ingredients: <the ingredients provided generally in the order they are used, including any prep>

• 360 lukewarm water, divided
• 30g 100% hydration levain - see separate post about this
• 500g bread or king arthur AP flour
• 10g salt

Program: <list of steps>

1. Place 10 grams of water aside
2. Whisk 350g water and levain together until broken up
3. Add flour and stir with hands or wooden spoon until no dry flour remains
4. Cover bowl and let sit for 30 mins
5. Add salt to top of dough and sprinkle with water
6. Knead into dough until uniform
7. Cover and let sit for 30 mins
8. Using wet hands fold dough until tight and uniform, 6 to 8 folds - see this or any similar video
9. Cover tightly and let sit at cool room temperature until puffy, jiggly, and bubbly, about 12 to 16 hours, OVERNIGHT
10. Flour top of dough and countertop liberally. Unstick dough from bowl and transfer to counter
11. Pat gently into 7 inch disc
12. Fold edges over to form round - as in this video
13. Cover loosely with bowl or plastic wrap and let sit for 30 mins
14. Line colander with linen towel and dust liberally
15. Flour top of ball and unstick using bench knife
16. Repeat patting and folding to form tight round. Pinch seam tightly to seal and transfer to floured towel in colander seam side up
17. Flour top of dough ad fold over edges of towel to cover
18. place colander in large plastic bag and cover loosely but completely
19. Let sit at room temp for 1 hour then transfer to fridge for 8 to 24 hours. OVERNIGHT
20. 30 mins before baking, place covered dutch oven on middle rack and heat to 500 degrees
21. Fold back edges of town and dust top of loaf
22. Lay a 12 inch square piece of parchment on countertop
23. Gently invert loaf onto center of parchment
24. Use sharp knife make single 1/4 inch cut from edge to edge or any cut you want - see the internet for tons of ideas
25. Remove pot from oven and remove lid
26. Holding edges of parchment , carefully and gently place loaf into pot
27. Cover pot and return to oven, reducing temp to 450
28. Bake for 20 mins
29. Remove lid and continue to bake for 15 to 20 mins or until golden brown
30. Remove pot from oven
31. Place loaf on bare rack and continue to bake for 5 to 10 mins longer until deep golden brown
32. Transfer to cooling rack and allow to cool for at least two hours

Variations:

Log:

• First Made: April 2020
• Last Made: April 2020

Tags:

• Meal: Side
• Special: 
• Sidebar: 
• Source: Website

Version: Version 1.3

Chicken Tacos

Source: inspired by https://www.foodnetwork.com/recipes/marcela-valladolid/shredded-spicy-chicken-tostadas-tinga-recipe-2042599 and https://muybuenocookbook.com/how-to-make-chicken-tinga/

Notes: This is a combination of a couple recipes that are for Chicken Tinga. But i made it milder for the family and incorporated my taco seasoning.

For ways to serve see the sidebar here.

Serves: A fair amount - i would say at least 10 servings 

Ingredients: <the ingredients provided generally in the order they are used, including any prep>

• 4 chicken breasts
• 2 Tbsp peppercorns
• 2 Tbsp kosher salt
• 4 clovers garlic - peeled
• 1 medium onion quartered
• 2 bay leaves
• 1-2 Plum tomatoes seeded and chopped or 1 can whole or diced tomatoes drained
• 1 Tbsp kosher salt
• 1 medium or 2 small yellow onions halved and sliced
• 2 Servings Taco Seasoning or enough store bought for the amount of meat

Program: <list of steps>

1. Put the chicken, peppercorns, salt, garlic, quartered onion, and bay leaves in a medium to large saucepan or pot and cover with at least an inch of water
2. Bring to a boil and then simmer for about 10-20 mins until the temperature of the meat is 165
3. Take the chicken to a bowl to cool
4. Reserve the onion and garlic
5. Reserve the broth
6. In a blender you'll put the cooked onion, garlic, tomatoes, 1 Tbsp kosher salt
7. Add enough of the reserved chicken broth to fill the blender about halfway
8. Blend until smooth
9. In the now empty pot, sweat the onions in a little veg oil until soft
10. Add in about 2 servings of the taco seasoning - about a half cup
11. Add in the blended mixture
12. In the meantime, shred the chicken
13. Add the shredded chicken to the pot
14. If its too dry, add more of the broth
15. Simmer for a bit til everything comes together
16. Serve as you would tacos

Variations:

• I imagine you could make this with turkey

Log:

• First Made: Probably 2019
• Last Made: Regular rotation

Tags:

• Meal: Dinner
• Special: Regular_Rotation, Bulk, Party
• Sidebar: 
• Source: Website

Version: Version 1.3

Banana Smoothie

Source: Tasty https://tasty.co/recipe/3-ingredient-banana-oat-smoothie

Notes: This was super easy to come together

Serves: 1

Ingredients: <the ingredients provided generally in the order they are used, including any prep>

• 1/2 Cup rolled oats
• 1 Banana
• 1 Cup milk of your choice

Program: <list of steps>

1. Blend oats by them self until fine
2. Add banana and millk and blend til smoothe

Variations:

• I've thrown a couple tablespoons of chia seeds in there
• I've thrown some fresh or frozen strawberries too

Log:

• First Made: In 2020
• Last Made: Off and on

Tags:

• Meal: Breakfast
• Special: Regular_Rotation, Easy
• Sidebar: 
• Source: Tasty

Version: Version 1.3

Roasted Chickpeas

Source: https://www.cooksillustrated.com/recipes/11333-spanish-spiced-roasted-chickpeas?incode=MCSCD00L0&ref=new_search_experience_3

Notes: Was surprised how crunchy this was. I have tried several recipes, some of which used to be in this blog. But these were by far the best variation I’ve found.

Use a metal baking pan. Glass won’t cook evenly.

Serves: Its a snack - one to infinity!

Ingredients: <the ingredients provided generally in the order they are used, including any prep>

• 2 cans chickpeas
• 3 Tbsp EVOO
• About 2 Tbsp of whatever spice mixture you want to use - If not salt then include about ⅜ Tsp

Program: <list of steps>

1. Adjust oven rack to middle position and heat oven to 350 degrees. Place chickpeas in colander and let drain for 10 minutes. Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer. Microwave until exteriors of chickpeas are dry and many have split slightly at seams, 8 to 12 minutes.
2. Transfer chickpeas to 13 by 9-inch metal baking pan. Add oil and stir until evenly coated. Using spatula, spread chickpeas into single layer. Transfer to oven and roast for 30 minutes. While chickpeas are roasting, combine paprika, coriander, salt, cumin, and cayenne in small bowl.
3. Stir chickpeas and crowd toward center of pan, avoiding edges of pan as much as possible. Continue to roast until chickpeas appear dry, slightly shriveled, and deep golden brown, 20 to 40 minutes longer. (To test for doneness, remove a few paler chickpeas and let cool briefly before tasting; if interiors are soft, return to oven for 5 minutes before testing again.)
4. Transfer chickpeas to large bowl. Toss with spice mixture to coat. Season with salt to taste. Let cool completely before serving, about 30 minutes. (Chickpeas can be stored in airtight container for up to 1 week.)

Variations:

• Infinite depending on what you want to do with the spices
• Look at the seasonings in this blog for some ideas (ranch and memphis - yum!)

Log:

• First Made: Don’t remember
• Last Made: Regular_rotation

Tags:

• Meal: Appetizer
• Special: Regular_Rotation, Bulk, Party, Easy
• Sidebar: 
• Source: Cooks

Version: Version 1.3

Easy Microwave Bacon

Source: Not sure but think it was a website originally

Notes: Pretty simple and comes out pretty good

Serves: Its bacon!

Ingredients: <the ingredients provided generally in the order they are used, including any prep>

• Think cut bacon

Program: <list of steps>

1. Cut bacon in half
2. Place bacon on two layers of paper towels on a microwave-safe plate
3. Cover with another paper towel
4. Microwave on high for 4-5 mins
5. Microwave on high in min increments til desired doneness

Variations:

• None

Log:

• First Made: don't remember
• Last Made: regularly

Tags:

• Meal: Breakfast, Side
• Special: Easy
• Sidebar: 
• Source: Other

Version: Version 1.3

Nutella Turnover

Source: https://tasty.co/recipe/easy-nutella-cream-cheese-turnovers

Notes: Very delish and super easy!

Serves: 9 (one turnover each)

Ingredients

• 1 puff pastry, thawed
• flour, to dust

FILLING

• ¼ cup cream cheese
• ⅔ cup nutella

EGG WASH

• 1 egg
• 1 tablespoon water

GARNISH

• powdered sugar, to taste
• chocolate sauce, or melted nutella, to taste

Instructions:

1. In a medium bowl, mix cream cheese and Nutella. Set aside.
2. Roll out puff pastry sheet on a lightly floured surface. Divide into 9 equal squares.
3. Scoop 1 Tbsp. of Nutella filling onto the corner of each puff pastry square. Leave enough space for the edges to be crimped shut. Fold the square to form a triangle, crimp the edges shut.
4. Set the turnovers on a lightly greased cookie pan.
5. Prepare the egg wash by beating together one egg and 1 Tbsp. water. Brush the top of each turnover with the egg wash.
6. Bake for 350˚F (175˚C ) for 25 minutes, or until golden brown. Allow to cool.
7. Garnish by dusting powdered sugar and drizzling with melted Nutella or chocolate syrup.