Kenzie Payne

Garlic Chicken and Potatoes

Roll

Chocolate Mousse

Garlic Chicken and Potatoes:

Recipe from Kenzie Payne

Ingredients: 

2 pounds small red-skinned potatoes, quartered 

3 tablespoons extra-virgin olive oil 

1/2 teaspoon cumin seeds (optional) 

Kosher salt and freshly ground pepper 

4 cloves garlic, finely chopped 

2 tablespoons packed light brown sugar 

1 lemon (1/2 juiced, 1/2 cut into wedges) 

Pinch of red pepper flakes 

4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds) 

2 tablespoons chopped fresh cilantro or parsley 

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Directions: 

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes. 

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Chocolate Mousse

Recipe from Kenzie Payne

Ingredients:

2 cups chilled heavy cream

4 large egg yolks

3 tablespoons sugar1 teaspoon vanilla

7 oz. fine-quality bittersweet chocolate, chopped

Cool Whip (for garnish)

Preparation:

Heat ¾ cup cream in a 1-quart heavy sauce pan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it reaches 160 degrees Fahrenheit on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in the microwave) stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 ¼ cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.  

Kayden Griffiths

Pancakes

with Homemade Syrups

Bacon

Milk

Pancakes

Pancakes

1 1/2 cups flour

1  1/2 tsp. baking powder

1 tsp. salt

1 Tbsp. white sugar

1 1/4 cups milk

1 egg

3 Tbsp. butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar.  Maker a well in the center and pour in the milk, egg and melted butter; mix until smooth.  

Heat a lightly oiled griddle or frying pan over medium heat.  pour or scoop the batter onto the griddle, using about k1/4 cup for each pancake.  Brown on both sides and serve hot.

Homemade Pancake Syrups

Recipe from Kayden Griffiths

Homemade Vanilla Syrup

1 cup water

2 cups brown sugar

1 stick butter, cut into 8 pats

1/4 tsp. vanilla

Stir the water and brown sugar together in a saucepan with high sides.  Place over medium heat and stir until the sugar is melted and the mixture comes to a boil.  Reduce heat to medium and allow it to boil for 4 minutes.  Gently drop one pat of butter into the mixture and stir until the butter melted compketely.  Repeat the process with one pat of butter at a time, until all the butter has been melted and incorporated.  Remove the pan fro the heat.  Stir in vanilla.

Buttermilk Syrup

1 cup sugar

1/2 cup buttermilk

1/2 cup butter

1 tsp. baking soda

1 tsp. vanilla

Heat sugar, buttermilk, and butter in a saucepan with high sides over medium heat until mixture starts to boil, about 5 minutes.  Remove saucepan fro heat and stir in baking soda and vanilla. 

Karlee Lindhardt

Spaghetti and Meatballs

Green Salad with Italian Dressing

Homemade French Bread

Pumpkin Chiffon Pie

Spaghetti Sauce with Meatballs

Recipes from Karlee Lindhardt

Spaghetti Sauce

·      ½ bush peeled chopped (8 qt) (blend whole tiny, tiny bit)

·      3 red peppers

·      4 green peppers

·      4 onions

·      3 Tbsp. garlic powder

·      3 Tbsp. fresh basil

·      2 Tbsp. oregano

·      ½ cup salt

·      1 cup sugar

·      8-10 can tomato paste (Makes thicker)

1.     Mix all together in large sauce pan 2hrs

2.     Longer it cooks the thicker it gets

3.     Makes 12-14 quarts (Mason jars)

4.     Hot pack 40 min

Meatballs

·      1 lb. ground beef

·      1 cup bread crumbs

·      1 Tbsp. parsley flakes

·      1 Tbsp. grated parmesan cheese

·      ¼ tsp ground pepper

·      1/8 tsp garlic powder

·      1 egg

1.     In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Bake at 400 for 20 minutes or until no longer pink inside.  Add to spaghetti sauce.

Salad Dressing

Recipe from Karlee Lindhardt

·      1 packet Good Seasonings Italian Dressing Mix

·      ¾ cup oil (vegetable/canola)

·      ¼ cup plus 2 Tbsp. white vinegar

·      ¼ cup water

·      ½ tsp sugar

·      ½ tsp dried Italian seasoning

·      ½ tsp salt

·      ¼ tsp pepper

·      ¼ tsp garlic powder

·      ½ Tbsp. mayonnaise (not miracle whip)

1.     Put all ingredients together and blend until well mixed.

French Bread

Recipe from Karlee Lindhardt

·      1 ½ cup warm water

·      1 ½ tsp. salt

·      1 Tbsp. oil

·      1 Tbsp. sugar

1.     Add I Tbsp. yeast. Stir all together in a plastic bowl with a lid, and with a wooden spoon. Let rise minute. Add 4 cups of flour, after yeast has dissolved. Stir every 10 minutes with a wooden spoon, 5 times.

2.     Roll dough out to 1/2” thick. Roll into a long loaf and place on greased cookie sheet or Teflon sheep. Slit top with a sharp knife several times. Brush with egg white and sprinkle with sesame seeds. Bake 350 for 25-40 minutes.