Classic Southern Potato Salad

 

• Ingredients : 
• 
  
• 3 pounds russet potatoes peeled and cubed (About 7-8 medium size potatoes)
• ▢2 teaspoon kosher salt
• ▢4 hard-boiled eggs peeled and chopped
• ▢½ cup hamburger dill pickles chopped
• ▢2 tablespoon hamburger dill pickle juice
• ▢½ cup Vidalia or sweet yellow onion finely minced or grated
• ▢1 cup mayonnaise preferably Dukes or Hellman's
• ▢¼ cup yellow mustard
• ▢½ teaspoon Kosher salt
• ▢¼ teaspoon ground black pepper
• ▢dash paprika for garnish

Instructions : 

• Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
• Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
• While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
• Garnish with a dash of paprika.
• Refrigerate and serve chilled. Enjoy!

Ground Beef Shell Pasta

 

Ingredients :

10.5 oz (300 g) pasta shells

1 tablespoon olive oil

1 medium onion, chopped

1 medium red pepper, sliced

1 lb (450 g) lean ground beef (5% fat)

2 large garlic cloves, minced

1 tablespoon Italian seasoning

¼ teaspoon red pepper flakes

1 ½ cup (300 ml) tomato sauce (passata)

1 cup (250 ml) beef stock

½ cup (100 ml) low-fat sour cream

½ cup (120 g) low-fat cheddar, grated

Fresh parsley, to garnish

Salt and freshly ground black pepper to taste

Instructions :

Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package.

Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and fry the onion and red pepper for 3-4 minutes over medium heat.

Add the ground beef and cook for 5 minutes until browned, breaking it up with your spoon as you go.

Stir in the garlic, Italian seasoning and red pepper flakes, then add the tomato sauce and beef stock.

Allow the sauce to bubble for 2-3 minutes, then stir in the sour cream and cooked pasta.

Add the cheddar cheese and stir to combine. It may look like there’s too much sauce, but that's fine because the pasta will continue to soak up the liquid.

Stir in the parsley, season to taste and serve immediately.

Texas toast sloppy joes

Ingredients :

 1 pound lean ground beef

▢½ cup onion finely chopped

▢15 ounces sloppy joe sauce or 1 batch homemade sauce

▢6 pieces frozen Texas toast

▢1 cup mozzarella cheese

Instructions :

Preheat oven to 425°F.

In a skillet, cook beef and onion until no pink remains. Drain fat.

Add sloppy joe sauce and simmer 5-7 minutes.

Place frozen Texas toast slices on a large baking sheet. Bake in oven for about 5 minutes or until golden.

Divide the sloppy joe mixture over the toasted bread and top with cheese.

Bake 5 minutes more or until the cheese is melted.

Sweet potato pie

 Ingredients : 

1 1/2 lb. sweet potatoes (about 3 medium) 

All-purpose flour, for rolling

1 batch basic pie dough, chilled

3 large eggs

3/4 c. heavy cream

2/3 c. (135 g.) dark brown sugar

4 Tbsp. (1/2 stick) unsalted butter, softened

2 tsp. pure vanilla extract

1 1/2 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. kosher salt

Directions :

Step 1

Preheat oven to 425° and line a baking sheet with foil. Pierce potatoes on all sides with a fork and arrange on prepared sheet. Roast until completely tender, 45 to 50 minutes. Let sit until cool enough to handle.

Step 2

Meanwhile, on a lightly floured surface, roll pie dough to a 1/4"-thick round. Lift and carefully transfer to a glass or metal 9" pie pan. Lift up edges and allow dough to slump down into dish (do not stretch).

Step 3

Using a sharp knife or kitchen shears, trim edges of dough, leaving about a 1/4" overhang. Fold excess dough underneath dough on top rim of pie pan. Using clean fingers, crimp to seal. Refrigerate until cold, about 30 minutes.

Step 4

Place a rack in center of oven; preheat to 375°. Cut a large square piece of foil or parchment and scrunch to wrinkle. Line dough with scrunched foil, then fill to the brim with pie weights, uncooked rice, or dried beans.

Step 5

Bake crust until top and sides are dry and set, 18-20 minutes. Remove foil with pie weights. Continue to bake until bottom is dry and set, about 5 minutes more. Let cool. Reduce oven temperature to 350°.

Step 6

Peel potatoes and trim off any overly caramelized patches. Measure 2 cups (about 450 grams) potato and transfer to a food processor. Pulse, scraping down sides as needed, until well blended. Add eggs, cream, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Continue to pulse, scraping down sides every 30 seconds, until smooth, about 90 seconds total.

Step 7

Pour filling into crust. Bake pie until filling is puffed and set around the outside and just slightly jiggly in the middle, 40 to 50 minutes. Let cool before slicing and serving.

Pumpkin Meringue Pie

 

Ingredients

Crust

1 cup all-purpose flour

1/8 teaspoon salt

1/3 cup cold butter , cut into chunks

2 to 3 tablespoons cold water

Filling

2 large eggs 

1 cup firmly packed brown sugar

1/2 cup heavy whipping cream 

1 (15-ounce) can pumpkin

1 teaspoon pumpkin pie spice  

1/2 teaspoon salt

Meringue

5 large eggs (whites only)

10 tablespoons granulated sugar

5 teaspoons water

1/4 teaspoon cream of tartar

 *Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves

How to make

STEP 1

Heat oven to 425°F.

STEP 2

Combine flour and 1/8 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened. Shape dough into ball; flatten slightly.

STEP 3

Roll out dough on lightly floured surface into 12-inch circle; fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and side. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge; set aside.

STEP 4

Beat eggs at medium speed in bowl until thick and lemon-colored. Add all remaining filling ingredients; beat until well mixed. Pour filling into prepared crust. Bake 10 minutes.

STEP 5

Reduce oven to 350°F.

STEP 6

Continue baking 40-50 minutes or until knife inserted in center comes out clean. Cool completely.

STEP 7

Increase oven to 425°F.

STEP 8

Combine egg whites, granulated sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating with whisk, 5-6 minutes or until mixture reaches 160°F. Pour mixture into bowl; beat at high speed 6-7 minutes or until stiff peaks form.

STEP 9

Spoon meringue over pie, sealing meringue to crust. Bake 3-6 minutes or until meringue is lightly browned.

Brisket toast sandwich

Elevate your sandwich game with our latest creation – the Beef Brisket Toastie! Perfect for an easy family dinner, this recipe combines the tender, savoury flavours of a slow-cooked beef brisket with the crispy, golden perfection of a toasted sourdough sandwich.

 

You’ll Need:

    Sourdough loaf (or your favourite sandwich bread)

    4 to 5 pound beef brisket, flat cut or point cut

• 1 to 2 tablespoons extra virgin olive oil
• 3 large onions, sliced
• Salt
• 5 to 6 garlic cloves, minced
• 3 to 4 bay leaves
• 1 sprig rosemary
• 1 sprig thyme
• 2 cups beef stock
• 2 to 3 large carrots, peeled and cut into 1 1/2-inch pieces
• 1 tablespoon mustard, optional

Optional:

– Tasty shredded cheese

– Traditional pickles

– Slaw

Step 1: Prepare the Brisket

On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.

Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.

Salt the brisket well and let it sit at room temperature for 30 minutes.

Step 2 : Sear the brisket

You'll need an ovenproof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.

 

Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5 to 8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)

 

Turn the brisket over and cook for a few minutes more to brown the other side.

Step 3 :Sauté the onions and garlic

When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot. If not, add some olive oil.

 

Add the sliced onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5 to 8 minutes. Stir in the garlic and cook 1 to 2 more minutes.

step 4 : Preheat the oven to 300°F (150°C)

Step 5 : Tie up the herbs and simmer the brisket and roast it

Use kitchen twine to tie together the bay leaves, rosemary and thyme.

Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop. Cover the pot, then place in the 300°F (150°C) oven. Cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.

Step 6 : Add the carrots, continue to cook

After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

Step 7 : Remove the brisket

When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.

Step 8 : Make the sauce (optional)

At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.

 

To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.

Step 9 : Assemble the Sandwich

Next, take thick slices of sourdough bread and generously layer on the brisket and some of the goody sauce. To take your sandwich to the next level, we recommend spreading a generous amount of butter on the outside of the bread and adding a handful of tasty shredded cheese, traditional pickles, and a generous portion of slaw. These additions will provide a delightful contrast of textures and flavours.

Step 10 : Toast to Perfection

Place your sandwich in a sandwich press (or hot frying pan). Toast until the bread is golden brown and crispy, and the cheese (if using) is melted and gooey. This step ensures that your beef brisket toastie is warm, crunchy, and utterly delicious.

Step 11 : Enjoy

Slice your toastie in half and serve immediately. The combination of tender beef brisket, crunchy slaw, tangy pickles, and melted cheese (if you opted for it) is a match made in heaven. This is comfort food at its finest!

 

Cinnamon Rolls

 

This easy cinnamon roll recipe is one of the most popular recipes on my website, for good reason.

These are classic, homestyle cinnamon rolls. It took me lots of recipe testing trial-and-error to develop quick cinnamon rolls that maintain all the flavor and texture of traditional overnight cinnamon rolls. But THIS. IS. IT. And I promise, making these easy cinnamon rolls is 100x more satisfying than that feeling you get from popping open a store-bought can of ready-to-bake rolls.

Ingredients :

Dough

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)

1/4 cup (50g) granulated sugar

1/2 teaspoon salt

3/4 cup (180ml) whole milk

3 Tablespoons (43g) unsalted butter

2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)

1 large egg, at room temperature

Filling

3 Tablespoons (43g) unsalted butter, extra softened

1/3 cup (67g) packed light or dark brown sugar

1 Tablespoon ground cinnamon

Cream Cheese Icing

4 ounces (113g) full-fat block cream cheese, softened to room temperature

2 Tablespoons (28g) unsalted butter, softened to room temperature

2/3 cup (80g) confectioners’ sugar

1 teaspoon pure vanilla extract

1. Instructions : 
2. Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
3. Combimne the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
4. Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
5. Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
7. Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately. 
8. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.