Birria Tacos

For the Birria Beef and Broth:

8 dried guajillo chiles

2 dried ancho chiles

1 dried arbol chile (can sub a Japonese chile)

3 large Roma Tomatoes

1 medium onion, quartered and peeled and trimmed of root ends

6 cloves of garlic, peeled but left whole

3 c beef broth

2 Tbs white vinegar

1 tsp cumin

1 tsp oregano (if possible, use Mexican oregano)

1 tsp chili powder

1 tsp salt

1/2 tsp freshly ground coarse pepper (use 1/4 tsp for finely ground) 

1/4 tsp allspice

3 bay leaves

3 to 5 pound bone-in or boneless chuck roast

For the tacos:

Corn tortillas (yellow or white)

Shredded cheese for melting (Monterey Jack)

Cilantro and chopped white onions, for serving

In a large pot, add the dried chiles, tomatoes, onions, and garlic.  Add water until ingredients are completely covered.  Bring to a simmer over medium heat.  Cook for 15 minutes until the chiles and onions have softened.

Remove the pot from the heat.  Carefully remove the tough stems from the chili.  With a slotted spoon, scoop out the chiles, onions, tomatoes, and garlic and transfer to a blender.  Add 1 1/2 c of the chile broth from the pot to the blender with the vegetables.  Add a lid and vent slightly to release steam (or vent in spurts, holding the lid down!).  Blend until very smooth.

Pour the mixture into the insert of an 8-qt slow cooker.  Add beef broth, vinegar, cumin, oregano, chili powder, salt, pepper, and allspice.  Stir to combine.  Add the bay leaves.

Season the beef lightly on all sides with salt and pepper and rub lightly into the meat.  Place the beef in the slow cooker, turning to coat in the chile mixture.  Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours until beef is fall-apart tender.

Remove the beef from the slow cooker to a dish, discarding bone and bay leaves.  Shred the beef into bite-sized pieces.  Stir or whisk the consomé to recombine and spoon 1 to 2 cups of it over the meat.  Keep remaining sauce warm.  

To make the tacos, heat a skillet or griddle over medium to medium-high heat.  Dip a corn tortilla fully in the warm consomé and lay flat in the hot skillet.  Spread beef on half of the tortilla and top with cheese.  Fold the tortilla over the filled half and press down gently with a spatula as it sizzles and cooks on one side.  Flip and cook on the other side until golden and sizzling.  Remove to a plate or platter and repeat with remaining tortillas/tacos.  A four pound bone-in roast will make enough beef for about 20 tacos made with 6-inch corn tortillas. Leftover beef and consomé can be frozen in well-sealed bags or containers for 1 to 2 months.

From Mel's Kitchen Cafe

Loaded Burger Bowls

Special House Sauce:

3/4 c mayonnaise

2 Tbs ketchup or BBQ sauce

1 Tbs mustard (yellow or Dijon)

1 Tbs pickle juice brine from a pickle jar

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/4 tsp sweet or smoked paprika

Cayenne pepper, to taste

Bowl Ingredients:

4 to 6 c chopped or shredded lettuce

1 cup diced tomatoes

1 to 1.5 c shredded cheddar cheese

1 c thinly sliced red onions (or caramelized or pickled onions)

1 c diced avocados

Optional: French fries or tater tots

Beef:

1.5 tsp coarse salt

1 tsp garlic powder

1 tsp sweet or smoked paprika

1/2 tsp onion powder

1/8 tsp black pepper

1 to 1.5 lbs ground beef

For the sauce, mix all the ingredients until well-combined and creamy.  The sauce can be made several days ahead of time and refrigerated.

For the bowl ingredients: prep and chop all the bowl ingredients and set aside (or refrigerate if prepping ahead of time).  If cooking fries, get those in the oven/air fryer!

For the beef, add the beef to a medium bowl.  Sprinkle in the seasonings and mix until evenly combined.  Pat the beef mixture into a large, thick patty, about 3/4-inch to 1-inch thick.  Heat a nonstick or cast iron skillet over medium heat (if the beef is extra lean, add a drizzle of olive oil to the pan).  Place the beef patty in the hot skillet and let cook, undisturbed, for 1 to 2 minutes until well-browned (you want the beef to get delicious little crispy bits on the outside).  Carefully flip and cook for another minute on the other side.  Once both sides are browned, break the meat into 1-inch pieces and continue cooking until no longer pink.  Drain excess grease.

Serve the beef in bowls with the prepped vegetables and drizzle special house sauce on top!

From Mel's Kitchen Cafe

Orange Thai Beef Skewers

Marinade:

1 orange

1/4 c soy sauce

1/4 c seasoned rice wine vinegar

1 Tbs honey

1 Tbs sesame oil

1 tsp ground ginger

1 tsp coriander

4 cloves garlic

2-4 tsp Sriracha chili sauce

Steak:

1.5 lbs flank steak (freeze for 20 minutes before cutting to make it easier to slice)

skewers-- if using wooden or bamboo skewers, make sure to soak for at least 30 minutes before using

Zest the orange into a medium bowl.  Then cut the orange in half and add all of the juice.  You should have at least 1/4 c orange juice (more is fine!).  Add in the other marinade ingredients, adding the Sriracha to your liking.  Whisk to combine.

Slice the flank steak across the grain into about 1/4" slices, place in a zip-lock bag and pour the marinade in.  Gently knead the marinade into the meat, and place the bag in the fridge.  Marinate for at least 4 hours, or up to overnight.

Preheat your grill.  Thread the strips of meat on the skewers just like you're stitching.  Avoid over-crowding and stretch the meat out a bit on the skewer to ensure even doneness.  Place them on the grill and flip halfway through.  They'll cook quickly-- only 3-4 minutes per side.  Serve immediately!

From Our Best Bites

Easy Ice Cream Dessert

3 quarts ice cream (favorite varieties are cookies and cream OR chocolate and peanut butter)

40+ Oreo cookies (3 sleeves, or one box plus some more) (OR Nutter Butters!)

5 Tbs melted butter

12 oz. jar hot fudge sauce

optional: melted peanut butter!

Mash up all the Oreos, then measure three cups of crumbs into a bowl and stir in melted butter until the crumbs are evenly moistened.  Press the crumbs into the bottom of a 9 x 13 pan (make sure it's a LARGE 9 x 13 pan, not a "not quite that size" pan) and place in the freezer for 20-30 minutes.  While it's setting, take the ice cream out of the freezer so it will soften and be easier to handle.  

After 20 minutes, scoop half the ice cream into the pan and spread around evenly.  It doesn't have to be pretty!  Warm the hot fudge sauce (don't let it get hot, just gooey) and spread around in an even layer (you can add softened peanut butter to this layer, too, if desired!).  Sprinkle about 3/4 c of the Oreo crumbs over the fudge, then scoop the rest of the ice cream on top and spread.  Top with the remaining Oreo crumbs, cover with aluminum foil or plastic wrap, and put everything back into the freezer to set.

If it's had time to hard-set before serving (this will keep in the freezer for up to two months), you might want to take it out 20 minutes before serving so it's easier to cut and serve.  

From Mel's Kitchen Cafe

Overnight Creme Brûlée French Toast Bake

6 Tbs butter

3/4 c packed brown sugar (light or dark brown)

2 Tbs maple syrup (real or pancake; or corn syrup)

6 to 8 1-inch thick slices French bread, cut into 3/4-inch cubes (not the crusts)

4 large eggs

1 c half-and-half

1 Tbs vanilla extract

1/4 tsp salt

Sweetened whipped (+ fresh strawberries or raspberries as desired)

Add butter, brown sugar, and maple syrup to a microwave-safe bowl and microwave for 1-2 minutes, until the sugar is dissolved.  Stir to combine.  

Lightly grease a 9X13 inch pan with cooking spray.

Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.

In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla and salt.  Pour the mixture evenly over the bread cubes.  Cover the pan and refrigerate overnight (8 to 10 hours).

Remove the pan, uncover, and place in the cold oven.  Preheat the oven to 350℉.  Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, you can bake for 20 minutes and then, using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).

Serve warm with sweetened whipped cream and fresh berries.

From Mel's Kitchen Cafe

Sheet Pan Honey Garlic Chicken & Vegetables

Main Stuff:

6 c broccoli florets, cut into 1-inch pieces

2 small or 1 large red onions, cut into 1-inch pieces

2 large bell peppers

1 c diced carrots

2 lbs chicken breasts, cut into 1-inch pieces

Hot, cooked rice (optional)

Sauce:

6 Tbs olive oil

6 Tbs low sodium soy sauce

3 Tbs honey

2 tsp fresh lemon juice or red wine vinegar

8 cloves garlic, finely minced

1 tsp kosher salt

1/2 tsp dried oregano

1/2 tsp dried basil

Couple pinches of black pepper

Preheat oven to 400℉.  Scatter vegetables across a large rimmed baking sheet.  Pat the chicken pieces really dry with a paper towel, place the chicken pieces over the top of the veggies.  Whisk together all the sauce ingredients until well combined.  Drizzle the sauce over the chicken and veggies, toss lightly to combine.

Bake for 15-17 minutes until the chicken is cooked through and veggies are tender.  Give a toss to separate chicken pieces and distribute the vegetables and sauce.

Season to taste with an additional sprinkle of salt and pepper, if needed (important!).

Serve the chicken and veggies warm over hot, cooked rice.

From Mel's Kitchen Cafe

Creamy Asparagus Pasta

8 strips of bacon, chopped into small pieces

8 oz. mushrooms (baby bella or white), sliced

4 c chicken broth

3 c milk, divided

12 oz. penne pasta

1 lb asparagus, tough ends trimmed, cut into 1-inch pieces

Salt and pepper to taste

4 oz. cream cheese, softened

2 Tbs flour

1/2 c Parmesan cheese

In a deep, 12-inch skillet or in a large pot (or Dutch oven) cook the bacon over medium until crispy.  Transfer the bacon to a paper towel-lined plate and drain all but a teaspoon of the bacon grease.

Over medium heat, add the mushrooms and season lightly with salt and pepper; cook until the mushrooms are browned and the liquid is mostly evaporated, 4-5 minutes.  Transfer to a plate (can use same plate as the bacon).

To the skillet, add the broth, 2 cups of milk, pasta, 1/2 tsp salt and 1/4 tsp pepper.  Bring the mixture to a vigorous simmer and cook for about 8-9 minutes, stirring occasionally and moderating the heat so the mixture simmers but doesn't stick to the bottom of the pot.

Stir in the asparagus and cook for another 4-5 minutes, until the asparagus is tender and the pasta is al dente but still firm (it will cook for a few more minutes later).  There will be some liquid left, that's okay.

In a blender, process the remaining 1 c milk, cream cheese, and flour until very smooth.  Gradually add to the skillet while stirring quickly to combine.  Simmer for a couple of minutes until the sauce has thickened.

Remove from heat, stir in the bacon and mushrooms.  Stir in the Parmesan cheese or sprinkle on top.  Sauce will thicken as it cools.

From Mel's Kitchen Cafe

Red Velvet Pancakes

Pancakes:

2 1/3 c flour

3 Tbs cocoa powder

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 c milk

2 Tbs white vinegar

1/2 c sugar

2 large eggs

1 1/2 Tbs red food coloring

2 tsp vanilla extract

1/3 c butter, melted 

Cream Cheese Glaze:

8 oz. cream cheese softened

8 Tbs butter, softened

2 1/2 c powdered sugar

1/3 c milk, plus more if desired

3/4 tsp vanilla extract

Preheat an electric, non-stick griddle to 350℉.  

Prepare glaze by blending together cream cheese and butter in an electric mixer until well combined and fluffy (about 2 minutes).  Add in remaining ingredients and mix about 1 minute until well combined, adding additional milk to thin if desired.  Set aside (or store in an airtight container in the refrigerator) until ready to use.

In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside.  Measure out milk into a liquid measuring cup and whisk in vinegar.  Allow to rest for two minutes.

Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla, and melted butter.  Whisk until well combined.  While whisking, slowly add in dry ingredients and mix until just combined.

Butter griddle if necessary, and pour out 1/2 c batter (for LARGE pancakes!) out onto hot griddle.  Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through.  Serve warm with cream cheese glaze!

From Cooking Classy

Baked Tuscan Spaghetti

1 lb spaghetti (I use thin)

1 lb raw, mild, or spicy Italian sausage

1 med onion, diced

1 c julienne cut sun-dried tomatoes

3 cloves garlic, minced

1/2 Tbs kosher salt (plus more for the pasta water)

1 tsp Italian seasonings

1/4 tsp pepper

3 Tbs flour

4 c whole or 2% milk

5 oz. baby spinach

3 oz. shredded mozzarella cheese (about 3/4 c)

Heat oven to 375℉.  Bring a large pot of heavily salted water to boil over medium-high heat.

Add the spaghetti to the boiling water and cook according to package directions.  Melt 2 Tbs butter in a Dutch oven or large skillet with high sides.  Add 1he sausage and cook, breaking it up into small pieces until cooked through and no longer pink.  Stir in the chopped onion, sun-dried tomatoes, garlic, kosher salt, Italian seasonings, and pepper.  Cook, stirring occasionally, until the onion is softened.

Sprinkle flour over sausage mixture.  Cook, stirring constantly for 1 minute to cook the floury taste out.  Slowly whisk in 4 c milk.  Bring to a boil whisking occasionally.  Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce is slightly thickened.  Stir in spinach, a handful at a time, until just wilted.  

When the spaghetti is ready, drain, then return to the pot.  Add the sauce and toss until combined.  Taste and season with more salt if needed.  Transfer to a 9x13 casserole pan and arrange into an even layer.  Sprinkle evenly with mozzarella cheese.

Bake until the edges are bubbling and the cheese is melted, 18-20 minutes.  Let cool for five minutes before serving.  Garnish with fresh parsley leaves before cutting into pieces like a lasagne and serving.  

From The Kitchn

Cucumber Sandwiches

12 slices white bread

8 oz. cream cheese, room temperature

1/2 tsp dried dill

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp freshly cracked pepper

2 Tbs lemon juice

1 green onion, sliced

1 large English cucumber, peeled and sliced finely

Lay the bread out on parchment paper-lined baking sheet and freeze for at least one hour.  (This will make slicing the bread slightly easier.)

Whip together the cream cheese, dill, garlic powder, salt, pepper, lemon juice, and green onion until everything is evenly mixed and the cream cheese is soft and spreadable.

Slice the crusts off the bread, then spread with cream cheese and layer cucumbers on top.  Cut into smaller sandwiches.  

From Budget Bytes

Bacon Jalapeño Popper Dip

Dip:

12 oz. bacon, chopped

16 oz. cream cheese, softened to room temperature

1/2 c mayonnaise

1/2 c sour cream

3-4 medium jalapeños, finely chopped and seeds removed

3-4 green onions, finely chopped

4 oz. can green chiles

2 tsp garlic powder

1 tsp onion powder

1/2 tsp sweet or smoked paprika

1 c (4 oz.) shredded sharp cheddar cheese

1 c (4 oz.) shredded Monterey Jack cheese

Topping:

3/4 c panko bread crumbs

1/2 c finely grated Parmesan cheese

4 Tbs butter, melted

Additional chopped green onions, for serving

For serving:

Tortilla or corn chips

Baguette slices

Pita Chips

Fresh veggies like celery, bell peppers, cucumbers

Preheat oven to 350℉.  Lightly grease a deep dish pie plate and set aside.

Cook bacon until crisp, remove to paper towel lined plate to drain.  Chop finely, and measure out 1/4 c and set aside to be used for topping.

In a large bowl, mix the cream cheese, mayonnaise, sour cream, jalapeños, green onions, chiles, garlic powder, onion powder, and paprika together until well-combined and creamy.  Add the shredded cheeses and bacon (except for reserved 1/4 c) and mix until evenly combined.  Spread the dip evenly in prepared pan.  

In a small bowl, toss the panko and Parmesan cheese together.  Add the melted butter and mix until even combined.  Spread the topping evenly over the dip.  Bake for 30-40 minutes until the dip is bubbly and topping is golden (tent with foil if it's browning too quickly).  Sprinkle with reserved bacon and green onions over the top.  Serve warm with chips, veggies, bread, etc.

From Mel's Kitchen Cafe

Levain Cookies Double Chocolate Knock Offs

1 c cold butter, cut into small cubes

1 c brown sugar

1/2 c sugar

2 eggs

1/2 dark baking cocoa

1 cup cake flour (or sifted reg. flour)

1.5 c all-purpose flour

1 tsp cornstarch

3/4 tsp baking soda

1/2 tsp salt

1 1/3 c semisweet chocolate chips

Preheat oven to 410℉.  In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.  Add cocoa, flours, cornstarch, baking soda, and salt and stir until combined.  Stir in semisweet chocolate chips.

Chill dough for 15 minutes.

Separate dough into large balls and place on lightly colored cookie sheet.  (You can lightly press on the dough to smooth it out, but this doesn't seem to be necessary.)  Each cookie should weight between 4.5-6 ounces.  4-6 cookies will fit on one cookie sheet, the dough will make 8-12 cookies total.  

Bake 11 minutes, or until golden brown on the top.  Let them rest for at least 10-15 minutes to set.

From ModernHoney.com

Mississippi Pot Roast

3-4 lbs boneless beef chuck roast

1 Tbs garlic powder

2 tsp dried parsley

2 tsp onion powder

1 tsp dried dill weed

1 tsp coarse salt

1/4 c beef broth

1/4 liquid from jar of pepperoncini

2 Tbs cornstarch

1 Tbs soy sauce

1 Tbs Worcestershire Sauce

1 Tbs beef bouillon paste

4 Tbs butter, cut into pieces

4-6 pepperoncini

Optional: mashed potatoes, rice, or buns

Place the roast in the insert of a 6- or 8-quart slow cooker.

In a small bowl, combine the garlic powder, parsley, onion powder, dill, and salt.  Sprinkle evenly over the beef.  

In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce, and bouillon paste.  Pour over the beef.  Turn the beef once or twice to coat in seasonings and liquid.

Place the butter pieces and pepperoncini on top of beef.  Cover and cook on low for 8 to 10 hours, or high for 4 to 6 hours until the beef is fall-apart tender.  Remove the pepperoncini and shred the beef with two forks, tossing the beef with the cooking liquid/gravy.  Keep warm until ready to serve.  Serve over mashed potatoes, rice, or on buns.

From Mel's Kitchen Cafe

Pepperoni Pizza Rolls

Dough:

1.5 c warm water

1 Tbs honey

4 tsp yeast

2 Tbs olive oil

1/2 Tbs salt

3.5-4 c flour (497-568 grams)

Filling:

2.5-3 c pizza sauce (one 24 oz. jar) or make your own

2 c freshly grated mozzarella cheese

1 c pepperoni, chopped

1/4-1/3 c cornmeal

1/4 c freshly grated Parmesan cheese

Preheat oven to 425℉.  Line a large, rimmed baking sheet with parchment paper.

For the dough, soften yeast in warm water with honey.  Then use the dough hook on a mixer to stir together the yeast mixture, along with the olive oil, salt, and 1 c flour.  With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball.  Knead for 3-4 minutes.  Let the dough rest, covered, in the bowl for 10-15 minutes.

Separate the dough into two pieces.  On the lightly creased countertop, press one portion of the dough into a thin rectangle, about 10x14 inches.  Spread 1/2 to 3/4 c pizza sauce evenly across the top.  Sprinkle evenly with half the mozzarella cheese, and then half the pepperoni.  Starting on the long side, roll up cinnamon-roll style, pinching the seam together to seal.

Place the cornmeal in a bowl or shallow dish.  Cut the dough into one-inch sections.  One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.

Repeat with the remaining half of the dough.

Once all the pizza rolls are places on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.

Warm the extra pizza sauce and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.  

From Mel's Kitchen Cafe

Ground Beef Enchiladas

Sauce:

2 Tbs olive oil

3 Tbs flour

1.5 c beef broth

8 oz. tomato sauce

4 tsp chili powder

1/2 Tbs cumin

1 tsp brown sugar

3/4 tsp garlic powder

3/4 tsp onion powder

1/2 tsp oregano

1/2 tsp salt

Filling:

1 lb ground beef

1/2 c finely chopped onion

4 oz. green chilis

2 cloves garlic, finely minced

1/4 tsp salt

pinch black pepper

15 oz. pinto beans, rinsed, drained, and lightly mashed

Enchiladas:

12 (6- to 7-inch) flour or corn tortillas

2 c shredded Monterey Jack cheese

1 c shredded cheddar cheese

Fresh cilantro for topping, optional

Also: chopped avocado, tomatoes, sour cream, etc. for toppings!

For the sauce: in a medium saucepan, heat the olive oil over medium heat.  Add the flour and whisk to combine, cooking for 30-45 seconds, stirring constantly.

Gradually add the beef broth, whisking constantly.  Add the tomato sauce and all the seasonings.  Simmer, stirring constantly, for 2 to 3 minutes, until the sauce has thickened slightly.  Remove from heat.

For the filling, in a 12-inch nonstick skillet, add the ground beef, onions, green chiles, garlic, salt and pepper.  Cook over medium heat, breaking meat into smaller pieces, for 5 to 6 minutes until the meat is no longer pink.  Off the heat, drain excess grease.

Add the pinto beans and 1/2 c of the enchilada sauce to the filling.  Stir to combine.

Preheat oven to 375℉.

To assemble the enchiladas, lightly grease a 9 X 13 pan, and spread 3/4 c sauce on the bottom.  Scoop a heaping 1/4 c of the ground beef filling in the center of each tortilla.  Sprinkle with a couple tablespoons of cheese (making sure to leave about 1 c for topping the enchiladas).  Roll each enchilada up and place seam side down on top of the sauce in the prepared pan.  (You should get about 12 enchiladas, two rows of six!)

Spread the remaining sauce evenly over the top of the enchiladas and sprinkle with the remaining cheese.

Bake, uncovered for 30-35 minutes until the enchiladas are hot and bubbling.  Remove from oven and sprinkle with cilantro.  Let the enchiladas rest 5 to 10 minutes before serving.

Serve with additional toppings if desired!

From Mel's Kitchen Cafe

Sausage Broccoli Pasta

12 oz. bite sized pasta (I used farfalle)

1 c reserved pasta water

1 lb hot sausage 

6 c broccoli florets (cut into 1 inch or smaller pieces)

4 Tbs butter, divided

1 tsp Italian seasonings

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 c freshly shredded Parmesan cheese

2 Tbs fresh Italian parsley

Cook pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks.  When the pasta is al dente, drain it into a large colander.  DO NOT rinse.

In the same pot, cook and crumble the sausage over medium-high heat.  When the sausage is nearly done cooking, add the broccoli florets and the butter.  When the butter has melted, add the reserved pasta water and the Italian seasonings.  Cook, stirring frequently, until the broccoli is tender crisp.

Add the pasta back into the pot and toss gently to combine.  Sprinkle with salt, pepper, and Parmesan cheese.  Stir and taste, adjusting as needed.

Top with parsley and additional cheese before serving.

From Vegetable Recipes

Butternut Squash Soup

2 lbs butternut squash cubes

2 medium onions, peeled and sliced into thin half moon strips

1 Tbs olive oil

1/2 tsp coarse salt

1/8 tsp coarsely ground black pepper

2 c water

2 Tbs chicken bouillon paste

2 cloves garlic, finely minced

6 oz. cream cheese

1/2 c milk

1/2 c heavy cream

1/8 tsp cayenne pepper, plus more to taste

Optional: crumbled bacon bits

Preheat oven to 375℉.  Scatter butternut squash cubes and onions evenly over a half sheet pan.  Drizzle with olive oil and then sprinkle with salt and pepper.  Lightly toss.  Roast in the oven for 40-60 minutes without stirring until the squash and onions are tender and golden.

Scrape the squash/onion mixture into a 4-qt pot.  Add the water, bouillon, and garlic and bring to a simmer.

Stir the cream cheese cubes into the soup.  Turn off the heat and let the cream cheese melt into the soup, 2-3 minutes.  Add the milk and cream and stir to combine.

Using an immersion blender, blend the soup until smooth.  Return the soup to medium-low heat to heat through.  Stir in the cayenne pepper, and then add additional salt, pepper, and cayenne pepper to taste.  Serve warm with crumbled bacon on top!

From Mel's Kitchen Cafe

Chocolate Cream Pie

Graham Cracker Crust

1.5 c graham cracker crumbs (about 13 rectangles)

1 Tbs brown sugar

6 Tbs melted butter

 

Pudding Layer

3 Tbs cocoa powder

3/4 c brown sugar

1/3 corn starch

1/4 tsp salt

3 c milk

1 c semisweet chocolate chips

1 tsp vanilla extract

3 ounces cream cheese, softened

2/3 c heavy whipping cream

1/4 c powdered sugar

Whipped Cream Topping

1.5 c heavy whipping cream

1/4 c powdered sugar

Optional Garnishes

Chocolate curls, sprinkled toffee bits, dusting of cocoa powder, etc.

For the crust, preheat the oven to 350℉. Combine the graham cracker crumbs and sugar in a bowl.  Stir in the melted butter until evenly mixed.  Press the mixture in the bottom and up the sides of a 9-inch pie plate.  Bake the crust for 8 minutes.  Remove and let cool completely.  Cover with saran wrap until ready to use (this can be made several days in advance if kept well-covered).

For the pudding layer, in a medium saucepan, whisk together the cocoa powder, brown sugar, cornstarch and salt.  Add the milk and whisk to combine.  Stir in the chocolate chips.

Bring the mixture to a simmer over medium heat, stirring constantly.  Continue to whisk as the mixture comes to a oil and large bubbles break across the surface and the mixture has thickened.

Remove from the heat and stir in the vanilla extract.  Scrape the pudding into a bowl and cover with plastic wrap, pressed directly on the surface.  Refrigerate until chilled and set up (2-3 hours).

In a blender or an electric stand mixer, whip the 3 ounces of cream cheese together with the cream and powdered sugar together until thick and creamy.  Using a rubber spatula, gently fold this mixture into the chilled chocolate pudding until combined.

Evenly spread the pudding mixture into the prepared graham cracker crust.  At this point, this can be refrigerated for 1-2 days (the crust will get slightly soft, but whatever) or go ahead and top with the whipped cream mixture and refrigerate for an hour (up to 4 hours) before serving.

For the whipped cream layer, whip the 1.5 c heavy cream and the 1/4 c powdered sugar together until soft peaks form.  Gently spread the whipped cream over the top of the pie and garnish with chocolate curls, sprinkled toffee bits, a dusting of cocoa powder-- or whatever you like!  Serve chilled.

From Mel's Kitchen Cafe

Creamy Sausage Potato Soup

12 oz ground pork sausage (casings removed, if needed)

1 Tbs butter

1 c diced carrots

1/2 c diced onions

1/2 c diced celery

1 Tbs chicken bouillon

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

4 c diced potatoes

4 c chicken broth

1 tsp salt

1/4 tsp black pepper

2.5 c milk (not skim)

1/3 c flour

1.5 c freshly shredded sharp cheddar cheese

oyster crackers, fresh parsley, additional cheese, for serving (optional)

In a 6-quart or larger pot set over medium heat, brown the sausage, crumbling as it cooks.  Cook until no longer pink, then use a slotted spoon to remove the sausage to a paper-towel lined plate, leaving about 1 Tbs of the drippings in the pot.

Set the pot over medium heat and add the butter.  Once melted, add the carrots, onions, and celery.  Cook until the onions begin to turn translucent, 3-4 minutes

Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley.  Cook for 30-45 seconds, stirring constantly.

Add the potatoes, broth, salt, and pepper.  Stir to combine (scrape the bottom of the pot thoroughly).  Bring the mixture to a boil.  Reduce the heat to a simmer and cook for 15-20 minutes until the potatoes are tender, stirring often.

Combine the milk and flour (either in a blender, or really whisk them up good in a large bowl!) until smooth.  Pour the milk mixture into the soup.  Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.

Add the cooked sausage to the soup and stir to combine.

Reduce heat to medium-low, stir in the cheese a handful at a time, and warm through until the cheese is melted.  Season to taste with additional salt and pepper, if needed.

Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired.  The soup will thicken as it cools.

From Mel's Kitchen Cafe

Kielbasa Black Bean Skillet

14 oz. Kielbasa sausage (I prefer beef, not the mixed meat stuff)

14.5 oz. fire-roasted diced tomatoes

15 oz. black beans, rinsed and drained

1/2 tsp kosher salt

1/2 tsp onion powder

1/4 tsp pepper

1/4 tsp garlic powder

1/2 c beef broth

cooked rice

Optional: fried eggs

Slice the kielbasa in quarter-inch rounds, heat a large skillet over medium heat.  Add the sausage and saute until lightly browned, about five minutes.  You may want to drain any excess fat.

Add the tomatoes and beans, stirring to combine.  Add salt, onion powder, pepper, garlic powder, and broth, stirring to combine.  Bring to a low simmer for about 5 minutes, stirring continually until sauce thickens slightly.  As it's simmering, mash some of the beans with a fork to help thicken the mixture.

Serve over hot, cooked rice.  (A fried egg on top of all this would probably be pretty good, too!)

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