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KN, p. 209 “The Kerrians’ Great Guacamole”

 

This year’s SuperBowl brings with it a miracle in the family sports rivalry lore. Our favorite cousin’s team made it to the SuperBowl. The Eagles. The team that has been to the SuperBowl twice before, but not won. Sheila and I have to give lots of credit to a team that has come back from some fairly serious injuries to make it all the way to the Big Game. Neither of our teams made it, sad to say.

 

In honor of an Eagle season that has been hard fought, and because we love our cousin, we came up with a recipe for a snack that everybody loves – guacamole.

 

Try this super easy recipe, no matter which side you root for, and enjoy the game!

 

"The Kerrian's Great Guacamole"
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 3 medium avocados - about one and half cups pulp
  • 1 medium tomato, diced, seeds removed – about 1/2 cup
  • 1/4 cup mild green chilies (Hatch)
  • 1/2 teaspoon Lime juice
  • 1/2 teaspoon Sea Salt
Instructions
  1. Slice avocados in half, from one end to the other.
  2. Remove pits.
  3. Scoop out avocado pulp into medium sized bowl and roughly chop with fork into large chunks.
  4. Add diced tomato, green chilies, lime juice, and salt.
  5. Lightly toss together.
 

Serve with corn chips, taco chips, bagel chips, celery, or anything that scoops it up.

 

Enjoy!

 

Update after the game: The Eagles won and our cousin is yelling a lot. I think he’s happy.  lolol

 

 

 

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KN, p. 204 “Chocolate Chip Pumpkin Muffins”

 

Sheila tried out a new muffin recipe. And the muffins have PUMPKIN in them. Big smiles here.  She said that these were for breakfast, but since I was hanging around for taste-testing duty, I had the first one for an afternoon snack. She made some with chocolate chips and without, and both types were great. Chocolate and pumpkin, though? Perfect together!

 

In case you were wondering? No bodies anywhere in the kitchen or dining room. I checked before I left. 😉

 

Chocolate Chip Pumpkin Muffins
Author: 
Recipe type: snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • Topping
  • 3 Tablespoons brown sugar
  • 2 Tablespoons pecans, chopped and ground
  • 1/4 teaspoon ground cinnamon
  • Muffins
  • 1/3 cup sunflower seed oil (or other nut oil)
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose unbleached King Arthur flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon sea salt
  • 1 1/4 cups organic canned pumpkin puree
  • 3/4 cup Ghirardelli semi-sweet chocolate chips
Instructions
  1. Mix topping ingredients together and set aside.
  2. Pre-heat oven to 375. Standing mixer - slowest speed. Do not overbeat at any step.
  3. Cream oil and sugar.
  4. Add eggs and vanilla and beat until just mixed.
  5. Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, a little at a time and mix until evenly moistened.
  6. Add pumpkin puree and mix until just blended.
  7. Add chocolate chips and stir with large spoon until evenly distributed throughout the batter.
  8. Divide mix evenly among 6 extra large greased, floured muffin tins (or use jumbo baking cup papers)
  9. Divide topping equally and sprinkle on top of the muffins, about 2 teaspoons each.
  10. Bake 20-25 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.
 

Let rest on cooling rack for five minutes, then enjoy!  🙂

 

 

 

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KN, p. 202 “The Kerrians’ Mac & Cheese”

 

The temperatures are cooling off and comfort food takes center stage at our house. We fend off the chill with body warming soup and hearty sandwiches during the Fall and Winter, but every once in a while, we like mac & cheese. It works for lunch or dinner.

 

I like to taste test the new versions with different goodies added to the mix, but there is a basic recipe that Sheila uses (and even I can make) that is fail-safe. We sometimes prepare it ahead and serve it as a side dish if we’re expecting a crowd.

 

A couple of thoughts: It looks like a lot of instructions, but you’re boiling noodles, grating cheese, making a sauce, and putting it together in layers – like lasagna. No bodies were found while making the latest batch. Promise.  🙂

Here’s our famous Mac & Cheese recipe:


Ingredients for noodles

1    8 oz box small elbow noodles

2 teaspoons sea salt

1 teaspoon butter or margarine for boiling water, to keep noodles from clumping

1 teaspoon butter for tossing noodles

 

Ingredients for white sauce

4 Tablespoons butter

5 Tablespoons flour

4 cups milk

1 teaspoon Sea Salt

pinch ground black pepper

 

Additional ingredients

12 oz. Sharp Cheddar, grated

2 cups Croutons, seasoned  (we use the garlic & herb variety)

Optional –  1 cup Bacon, crisp, crumbled

Optional –  Whole tomato

 

Preparation

 

  • Bring 1 and 1/2 quarts water to boil in a 3 quart pot, add 2 tsp. sea salt and stir.
  • Add dry noodles and 1 teaspoon margarine to boiling salted water and stir.
  • Boil noodles until fork tender, stirring frequently (about 20 mins).
  • Thoroughly drain the noodles, toss with 1 teaspoon butter, and set aside.

 

Preheat oven to 375.

 

While noodles are boiling, prepare the white sauce

  • In one quart pot, melt 4 Tablespoons butter on medium heat, being careful not to burn it.
  • Add 1 Tablespoon flour, 1 teaspoon sea salt, and stir until well blended.
  • Add 4 more Tablespoons flour, 1 Tablespoon at a time, stirring each until well-blended and the mixture pulls away from the sides of the pot.
  • Remove from heat.
  • Add 1 cup milk (1/4  cup at a time) stirring until smooth, without clumps.
  • Return to heat and gradually add 3 more cups milk, while stirring.

As the sauce thickens, stir to keep it from sticking to the pot and/or clumping.

It is ready when it is the consistency of creamy gravy.

Add pinch of black pepper.

Remove from heat and set aside. It will thicken a bit more while sitting.

 

Grate all of the cheese and set aside.

Use a 2-quart baking dish. You will be assembling the mac & cheese in layers (like lasagna).

 

Spread 1/4 cup of sauce on bottom of baking dish.

Spread 1/3 of the noodles in the bottom.

Spread 1/3 of the remaining white sauce on the noodles.

Sprinkle 1/3 of the cheese on top of the sauce.

Sprinkle 1/2 cup of the croutons on top of the cheese.

 

Repeat the layers twice more, but with the top layer, crumble the remaining croutons and spread evenly on top.

 

Bake at 375 until heated through and cheese is bubbly, about 20 minutes, no lid.

 

Serve with salad.

 

Options: 

Create a well in the center of a whole tomato and serve mac & cheese in it.

Sprinkle crumbled bacon on top of mac & cheese as a garnish.

 

 

Prep time: 1 hour

Cooking time:  20 minutes

 

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