Recipe – Home of the Kudler/Vaughn Clan

Blueberry Compote

Lemon-Maple Blueberry Compote - from https://www.loveandlemons.com/blueberry-compote/

Lemon-Maple Blueberry Compote

This is a yummy compote — helpful because we have both blueberries and lemons!

Can be drizzled over yogurt, cake, ice cream, and more.

Found on: https://www.loveandlemons.com/blueberry-compote/

Prep Time2

Cook Time18

Course: Breakfast, Dessert

Cuisine: American

Keyword: desserts, fruit, gluten free, topping, Vegan, vegetarian

Ingredients

2 cups fresh blueberries
¼ cup maple syrup
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract

Instructions

Combine 1 cup of the blueberries, the maple syrup, water, lemon juice, and vanilla in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
Add the remaining 1 cup blueberries and cook for 8 minutes, stirring occasionally. Remove from the heat. The mixture will become thick and jammy as it cools.

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage

Make this Easy Instant Pot Corned Beef and Cabbage (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic. By

Prep Time20

Cook Time1 55

Course: Main Course

Cuisine: American, Irish

Keyword: beef, brisket, meat, St Patrick’s Day

Servings: 6

Calories: 452kcal

Equipment

▢Instant Pot Pressure Cooker

Ingredients

▢2 pounds 996g corned beef (1.5 inches in thickness)
▢4 cups cold water (I substituted a 16oz can of Guinness for 2 cups)
▢1 200g medium onion , quartered
▢4 13g garlic cloves , crushed

Pickling Spices Seasoning:

▢1 teaspoon yellow mustard seeds
▢1 teaspoon whole black peppercorns
▢1 teaspoon coriander seeds
▢½ teaspoon whole allspice
▢3 whole cloves
▢3 bay leaves
▢½ teaspoon ground ginger optional

Vegetables:

▢6 370g carrots , peeled & cut to 2.5 inches in length
▢4 570g red potatoes , quartered
▢1 1300g cabbage , cut into 8 wedges

Instructions

Rinse Corned Beef: Rinse corned beef under cold water – be sure to rinse well.
Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes).
If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described.
Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 – 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.
Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy~ 🙂

Middle Eastern Chickpea Bowls

Middle Eastern Chickpea Rice Bowls with Savory Pistachio Rice & Garlicky White Sauce

COVID brought us Hello Fresh — and Hello Fresh brought us this dish, which has become a regular vegetarian meal chez Kudler-Vaughn

https://www.hellofresh.com/recipes/middle-eastern-chickpea-bowls-5eb082c2ff8d2876ce4bf9a2

Prep Time20

Cook Time20

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: rice, vegetarian

Servings: 2 people

Equipment

•Paper Towel
•Strainer
•Zester
•Small pot
•Baking Sheet
•Small Bowl

Ingredients

1 Red Onion
¼ ounce Cilantro
½ ounce Pistachios ContainsTree Nuts
½ cup Basmati Rice
13.4 ounce Chickpeas 1 can
4 tablespoon Sour Cream
1 clove Garlic
1 Lemon
4 ounce Grape Tomatoes
1 unit Veggie Stock Concentrate I leave this out most often
1 tablespoon Shawarma Spice Blend See notes
1 teaspoon Hot Sauce I use Chilula, but Sriracha works
2 teaspoon Olive Oil
2 tablespoon Butter
Kosher Salt
Pepper

Instructions

Prep

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP.
Peel and mince or grate garlic.
Roughly chop pistachios.
Drain and rinse chickpeas; pat very dry with paper towels.
Roughly chop cilantro.
Zest and quarter lemon

Cook Rice

Melt 1 TBSP butter in a small pot over medium-high heat.
Add minced onion, half the garlic, half the pistachios (save the rest for serving), half the Shawarma Spice (you’ll use the rest in the next step), and a pinch of salt.
Cook, stirring, 1 minute.
Stir in rice, ¾ cup water, stock concentrate, and a big pinch of salt.
Bring to a boil, then cover and reduce heat to low.
Cook until rice is tender, 15-18 minutes. Keep covered off heat.

Roast Veggies & Chickpeas

Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of olive oil, remaining Shawarma Spice, pepper, and a few pinches of salt.
Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes.
TIP: It’s natural for chickpeas to pop a bit.

Make Sauce

While veggies and chickpeas roast, in a small bowl, combine sour cream and remaining garlic to taste.
Season with salt.
Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Mix Rice & Toss Veggies

Fluff rice with a fork; stir in 1 TBSP butter and half the cilantro.
Season rice with salt and pepper.
Once veggies and chickpeas are done, remove from oven and toss with lemon zest.

Serve

Divide rice between shallow bowls.
Top with veggies and chickpeas.
Drizzle with garlicky white sauce and hot sauce to taste.
Sprinkle with remaining pistachios and cilantro.
Top with lemon juice to taste; serve with remaining lemon wedges on the side.

Notes

You can find shawarma at some markets, but unless they specialize in Middle Eastern/Mediterranean food, it’s hard to find. Fortunately, it’s not hard to make, and really tasty.

Here’s a shawarma recipe that I’ve used:

- - 1/4 cup ground black pepper
  - 1/4 cup ground allspice
  - 1/4 cup garlic powder
  - 2 tablespoons ground cloves
  - 2 tablespoons ground cinnamon
  - 2 tablespoons ground nutmeg
  - 2 tablespoons ground cardamom
  - 1 tablespoon chili powder
  - 1 tablespoons dried oregano
  - 1 tablespoon salt

Mix the ingredients and store in a closed airtight bag, jar, or bottle.

https://littlespicejar.com/shawarma-seasoning/

Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto

A really easy, really yummy risotto recipe — no hours of stirring! From DamnDelicious: https://damndelicious.net/2018/03/21/instant-pot-mushroom-risotto/

Prep Time15

Cook Time20

Course: Main Course

Cuisine: Italian

Keyword: instant pot, rice

Servings: 6

Equipment

1 Instant Pot Probably would work with a regular pressure cooker

Ingredients

4 tablespoons unsalted butter divided
3 cloves garlic minced
1 onion diced
8 ounces cremini mushrooms thinly sliced
Kosher salt and freshly ground black pepper to taste
2 cups chicken broth
1 cup arborio rice
1/4 teaspoon dried thyme
2 cups baby spinach
3/4 cup frozen peas thawed

Instructions

Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
Serve immediately.

Gingered Green Beans

Gingered Green Beans

This came from the Capay Farms newsletter — we had them and loved them at Thanksgiving!

Course: Side Dish

Cuisine: American, Asian

Keyword: holiday, stir-fry, Vegan, vegetarian

Servings: 4

Ingredients

1 lb Whole green beans Remove the stems
3 tbsp olive oil
2 cloves garlic thinly sliced
½ tsp ginger The recipe calls for ground — but I substituted fresh grated
½ tsp crushed red pepper Add to taste
Kosher salt Add to taste

Instructions

Fill a large bowl with ice water
In a large pot of boiling water, cook beans until crisp-tender (about 4 minutes)
Drain the beans and transfer them into the ice water (to stop them cooking)
Drain and pat dry
In a large skillet, heat olive oil
Add garlic and cook over moderately high heat until fragrant (about 30 sec.)
Stir in ginger and pepper, then add beans
Season with salt
Stir-fry until garlic is lightly browned and beans are tender (about 2-3 min)
Transfer beans to platter and serve

Flour Tortillas

Griddle-Cooked Tortillas

These tortillas are quick and relatively easy to make — and they don't end up too thick.

Prep Time30

Cook Time20

Resting Time1

Total Time1 50

Course: Breads, Muffins & Quickbreads

Cuisine: Mexican

Keyword: bread, flatbread

Servings: 8 tortillas

Equipment

Griddle (we use an electric one, but you can use a skillet or two instead)

Ingredients

1/3 cup lard we use bacon grease
1/2 cup cool water
9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling Ounces by weight, not volume
1 teaspoon kosher salt

Instructions

Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
Heat an electric nonstick griddle to 375 degrees F.
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

Notes

From Alton Brown on The Food Network

Slow Cooker Pulled Chicken

Slow Cooker BBQ Chicken Recipe

This is an easy, yummy Southern-style chicken dish — it can be served on buns (with cole slaw), over rice, with cornbread…

Course: Main Course

Cuisine: American, Southern

Keyword: barbecue, chicken

Calories: 317kcal

Equipment

Slow cooker

Ingredients

3 lbs about 5-6 count boneless, skinless chicken breasts, trimmed of fat
1 1/2 cups BBQ Sauce I used Sweet Baby Rays Honey BBQ
1/2 medium onion grated (with juice)
1 Tbsp olive oil
1 Tbsp worchestershire sauce
2 Tbsp brown sugar

Instructions

Stir together all sauce ingredients in a 5-6 qt slow cooker.
Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6 – 7 hours. Chicken is done when cooked through and easy to shred.
Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce

Notes

Source: https://natashaskitchen.com/slow-cooker-bbq-chicken-recipe/

Baked Zucchini Fries

BAKED PARMESAN ZUCCHINI

Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!

Prep Time10

Cook Time20

Course: Side Dish, Snack

Cuisine: American, Italian

Keyword: vegetarian

Ingredients

4 zucchini quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

Instructions

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.

Notes

Yummy!

These can be reheated in the oven.

SOURCE: https://damndelicious.net/2014/06/21/baked-parmesan-zucchini

Scampi-Style Chicken

Scampi CHicken from https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/

One-Pan Garlic Butter Chicken (with Asparagus)

A delicious dish we all loved, from https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/

The first time we had this, we substituted cauliflower for asparagus. It took longer at step 5, but was delicious.

Prep Time15

Cook Time30

Course: Main Course

Cuisine: American, French

Keyword: chicken

Servings: 4 people

Ingredients

CHICKEN SEASONING:

1 lb boneless skinless chicken breasts cut into bite sized pieces
1 teaspoon kosher salt see note
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper

SAUCE:

1/2 cup unsalted butter softened
1 teaspoon olive oil
2 teaspoons minced garlic (or more to taste!)
1 teaspoon Italian seasonings
2 tablespoons lemon juice
1 tablespoon sriracha
1/2 cup low-sodium chicken broth
1 lb asparagus trimmed
1 tablespoon Italian parsley minced

Instructions

Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter (NOTE: this took me about 20 minutes — but the result was wonderful). Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, sriracha, and parsley.
Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley and lemon slices. Serve.

Notes

The recipe calls for you to cook this faster than we did; I sauteed more slowly to avoid burning the butter sauce — it never really browned — and we were really happy with the result.

Source: https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/

Blueberry Corn Muffins

Blueberry Cornbread Muffins

Servings: 12 Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes

Prep Time15

Cook Time30

Course: Breads, Muffins & Quickbreads, Breakfast, Dessert

Cuisine: American

Keyword: breakfast, muffins

Servings: 12 muffins

Calories: 228kcal

Ingredients

3/4 cup milk
1 tablespoon lemon juice see note
1-1/2 cups all purpose flour spooned into measuring cup and leveled-off
1/2 cup yellow cornmeal
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup blueberries see note
2 large eggs
1-1/2 teaspoons vanilla extract
Zest of 1 lemon about 1-1/2 teaspoons
1 stick unsalted butter melted

Instructions

Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don’t skip the liners or the blueberries will stick to the pan).
Combine the milk and lemon juice. Let sit for 10 minutes.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
Notes:Be sure to zest the lemon before juicing it. Don’t be tempted to increase the blueberries: one cup is just the right amount — if you jam-pack the muffins with berries, they’ll be too tart and wet.
Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Notes

Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender.