Kelly’s Recipe Sharing Site

Kelly’s Butter Milk Waffles

3 eggs, separated
1 3/4 cups buttermilk or (1 ¾ milk and 6 tbs white vinegar as butter milk substitute)
1 stick unsalted butter, melted
2 tsp vanilla extract
1 3/4 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup sugar

If you don’t have butter milk then first measure your milk and warm it to room temp and add the vinegar mix well and set aside for 5-10 minutes.
Preheat the waffle maker to medium-high heat, and preheat your oven to 200 degrees (for keeping the cooked waffles warm).
In a large bowl, whisk together the egg yolks, buttermilk, butter, and vanilla until well-blended.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the flour mixture to the egg yolk mixture and whisk until smooth. In another medium bowl, whisk the egg white until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the batter.
Pour about 1/3 cup of the batter into each well of the waffle maker and close the lid. Cook until crisp Repeat with the remaining batter. Transfer the finished waffles to the oven rack to keep warm until you are ready to serve them. Serve with your favorite toppings.

Jerry Martino’s Creamy Poblano Soup

Ingredients:
3 Large chicken breasts
2 Poblano peppers
1 Yellow bell pepper
1 Orange bell pepper
7 Cloves of garlic
3 Cups of frozen spinach
1 Medium onion
4 Tbs Butter
48oz Chicken broth
3 Cubes of chicken bouillon
2 8oz packages of cream cheese
3 Cups of grated cheddar cheese
1 ½ Tbs Paprika
2 Tbs Red pepper
2 Tsp Black pepper
5 Tbs Basil
2 Cans of creamed corn
2 Tbs corn starch

 
Trim the peppers and the onion and get them ready to dice, but save all of the trimmings.
In a medium pot put all of the trimmings and the chicken breasts and the three Bouillon cubes, then add enough water to cover everything. Bring to a boil and reduce heat, and simmer uncovered while you chop your onion and peppers.
In a large pot combine the chicken broth, cream corn, rotel, paprika, red & black pepper & basil. Turn this pot on medium.
Dice the peppers, garlic, onion, “you may want to further chop the frozen spinach”, then add to the large pot.
After the first pot with the chicken and trimmings has been boiling for about 30-40 min you need to remove the chicken breasts and strain the stock out of the trimmings. Shred the chicken breast and add the butter and cream cheese to the still hot chicken stock, then blend in the cream cheese and butter. Once the cream cheese and butter have been blended in and the mixture is smooth add it to the large pot, then add the grated cheddar cheese and simmer for about an hour stirring often. Once all of the vegetables are cooked you can add the corn starch to a cup of cold water and use it to thicken as desired.

Total time 2hrs
Servings 18-20

Ingredients:
8lbs: Potatoes washed but not peeled. Diced into 1/2 -3/4 in cubes
1 Large yellow onion, minced
10 Cloves of garlic, minced
8 cups of chicken stock
2 8oz packages of cream cheese
1 Stick of real butter

Garnishes:
Crumbled bacon
Shredded cheddar cheese
Freshly chopped green onions
Sour cream

Directions:
In a large pot combine potatoes, onion, garlic, chicken stock and Tony Chachere’s
Cook covered on low to medium heat for about 1 ½ – 2 hours (until the potatoes are soft)
Put the packages of cream cheese on top of the pan lid for about the last 30 minutes. (This makes it easier to mix in.)
Remove and puree about 1/2 of the soup and mix in the softened cream cheese and the stick of butter.
Now add the mixed and blended part of the soup back in to the pan and stir until your soup is well blended.
Top with your choice of garnishes & enjoy!

Makes about 15-18 servings

Ingredients

FOR THE CAKE:
1 stick of room temperature Butter
1 cup Vegetable Oil
1 cup Sugar
5 whole Eggs (separated)
3 teaspoons Vanilla
1 cup Coconut
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup Buttermilk
_____
FOR FROSTING:
2 8 Oz packages of room temperature Cream Cheese
1 stick of room temperature Butter
2 1/2 teaspoons Vanilla
1 package 2 Lb Powdered Sugar
1 cup Chopped Walnuts
1 1/2 cup Sweetened, Flaked Coconut

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.

Beat egg whites until stiff. Set aside.

Cake:

In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
In a separate bowl, mix flour, baking soda, and baking powder.

Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.

Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1-2 tablespoons of sugar.

Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and turn the cakes out onto cooling racks and allow to cool completely.

Frosting:

In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.

Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.

1 1/3 cups all-purpose flour
1/8 teaspoon salt
2/3 cup butter, cut up
1/3 cup granulated sugar
1 large egg yolk, lightly beaten
1/2 teaspoon vanilla extract
Grated zest of 1 lemon or ½ tsp of lemon extract
1/3 cup confectioners’ sugar

Preheat oven to 350°F.

Line a cookie sheet with parchment paper. In a large bowl, sift the flour and salt. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.

Mix in granulated sugar, egg yolk, vanilla, and grated lemon zest to form a smooth dough. Form the dough into 1 1/2 x 1/2 inch logs and place 1 inch apart on cookie sheet, flattening them slightly.

Bake for 10-12 minutes, or until just golden. Transfer to wire racks to cool. Dust with confectioner’s sugar.

Makes 16 cookies.

This makes about 30 Biscuits

Ingredients:
• 6 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
• 3/4 teaspoon baking soda
• 3 tablespoons baking powder (use one without aluminum)
• 3 teaspoons kosher salt or 3 teaspoons salt
• 18 tablespoons unsalted butter, very cold
• 2 1/4 cups buttermilk (approx)
Directions:
Prep Time: 10 mins
Total Time: 22 mins
1. 1 Preheat your oven to 450°F.
2. 2 Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. 3 Cut the butter into chunks and cut into the flour until it resembles course meal.
4. 4 If using a food processor, just pulse a few times until this consistency is achieved.
5. 5 Add the buttermilk and mix JUST until combined.
6. 6 If it appears on the dry side, add a bit more buttermilk.
7. 7 Turn the dough out onto a floured board.
8. 8 Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick.
9. 9 Use a round cutter to cut into rounds.
10. 10 You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. 11 Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. 12 If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. 13 Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. Do not overbake.
15. 15 Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16. 16 The dough must be handled as little as possible or you will have tough biscuits.
17. 17 I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing.
18. 18 You also must pat the dough out with your hands, lightly.
19. 19 Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20. 20 Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21. 21 When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Chicken Enchilada Ingredients
20: Flour Tortillas
4: Pounds of Shredded Chicken
3: Cups Shredded Monterrey Jack Cheese
2: Cups of grated pepper jack cheese
4: Ounces Sour Cream
1: Cup Buttermilk
3: Cups Chicken Broth (you will make this using the chicken in the first step.)
1: Tablespoon Chili Powder
1: Teaspoon Garlic Powder
2: Teaspoons Salt
1 1/2: Teaspoon Ground Cumin Powder
4: Tablespoons Corn Oil
5: Tablespoons Flour
2: Sliced Jalapeno Peppers
1: Chopped Onion

Chicken Enchilada Equipment
2 Large Sauce Pans
Cheese Grater
Spatula or Tongs
Spoon
Measuring Spoons
Measuring Cups

First Step: Preparing The Bird
If your chicken is not frozen then skip the thawing process.
If your chicken is frozen fill up the sink with warm water and drop it in and let it sit there until it has thawed out. If it came in a plastic wrapper leave it on during this step. This could take a few hours.
Put the chicken, 1/2 teaspoon of Garlic Powder, 1 teaspoon of Salt, and 1 teaspoon of Cumin Powder in a large pot or a pressure cooker. Add water until it covers the chicken. Put the lid on the pot and let the chicken cook on a burner set on medium low for about 2 hours. (about 45 min in a pressure cooker) Once this is done check it to see if it is good and tender. (It should fall of the bones very easy) If it doesn’t isn’t then you will need to cook it for about 20-30 min longer. Once it is done take the chicken out of the broth and save the broth for latter.
(You will need it for the enchilada sauce) “If the sauce doesn’t have the broth in it, it won’t be very good” This is one of the secrets to making great Mexican food.
Now place the chicken on a cookie sheet to cool.

Second Step: De-boning the Chicken
Once the chicken has cooled enough pull the meat off of the bones. Just reach down and grab the meat and leave the bones. Keep the meat and toss out the cartilage and bones.
Now put the chicken and the seasonings below together in a large mixing bowl and mix them together with your hands. (Mixing with your hands will help to make sure you don’t have any bones left)
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1 Teaspoon Chili powder

Third Step: Making The Buttermilk Enchilada Sauce
Stir the following ingredients together in the sauce pan. Make sure this is done over a burner set on medium low:
4 Tablespoons Corn Oil
5 Tablespoons Flour
1 teaspoon Salt
1 teaspoon Ground Cumin Powder
1/2 teaspoon Garlic Powder
1 Tablespoon Chili Powder
Once this is done stir in:
3 Cups of the chicken broth made from first step
Now add the cup of buttermilk. Stir it in well and continue to stir on medium low until the enchilada sauce has thickened to the consistence of thin gravy.

Forth Step: Putting The Enchiladas Together
Dip a tortilla in the enchilada sauce. Then lay it on a plate. Now put 2-3 table spoons of chicken & onion mixture, 2-3 table spoons cheese, and 2-3 table spoons of enchilada sauce over the filling in the center of the tortilla. Now roll it up and place in a pan with the seam at the bottom and repeat.

Fifth Step: Topping Chicken Enchiladas
At this point you should have a full pan of enchiladas.
Top the enchiladas off with grated cheese, onion, chicken, and enchilada sauce. Then to top them off, when serving put a dollop of sour cream and a few slices of Jalapeño pepper on top of them.

Ingredients:

• 3 medium potatoes, peeled and sliced (about 3 cups sliced)
• 1 large onion, sliced
• 1 teaspoon salt
• 1 1/2 pounds ground chuck
• 1 cup soft bread crumbs
• 1 can (8 ounces) tomato sauce
• 2 tablespoons water
• 1 teaspoon prepared mustard
• 1 1/2 teaspoon seasoned salt
• 2 tablespoons minced onion
• 1/4 teaspoon ground black pepper

TOPPING:

1/3 C. KETCHUP

2 T. BROWN SUGAR

2 T. CIDER VINEGAR

MIX AND SPREAD OVER MEAT MIXTURE

Preparation:

Put potatoes and onion in a buttered 9X13 glass pan; sprinkle with 1 teaspoon salt. Mix remaining ingredients; spread on vegetables. Spread ketchup mixture over the meat. Bake, uncovered, at 350° for 55 to 65 minutes.
Serves 4

Then I cook fettuccini noodles and top with Classico Sun-Dried Tomato Alfredo 

Ingredients      4    Cups Tomatoes; Chopped
      3    Cups Tomato Juice
      1    Cup Chicken Broth
     14    Fresh Basil Leaves
      1    Cup Heavy Cream
    1/4    Pound Butter; Unsalted
           Salt; To Taste
    1/4    Teaspoon PepperInstructions

Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes.
Puree, along with the basil leaves in small batches in blender or
processor.

Return to saucepan and add cream and butter, while stirring over low
heat. Garnish with basil leaves and serve with your favorite bread.