Monday, January 15, 2018


  • -2 ounces pancetta, diced small
  • -6 tablespoons butter, divided
  • -2 cups onion, diced
  • -1 ½ pounds green cabbage, cored and cut into bite-sized pieces
  • -1 ½ teaspoons kosher salt
  • -½ teaspoon freshly ground black pepper
  • -6 ounces dry No Yolks® egg noodles, any size noodle
  1. In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
  2. While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
  3. Once cabbage is tender, remove cover and add drained noodles.
  4. Add remaining butter and cook to bring to serving temperature.
  5. Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)

Tuesday, December 19, 2017

Brie Dip with Honey and Walnuts

-7 ounces brie

Slice brie and layer in a 8X8 glass dish. Drizzle with 2 tablespoons honey and sprinkle with 2 teaspoons of chopped walnuts.  Bake at 400 degrees for 15 minutes.  Serve with club crackers.

Hanky Panky

  • 1 lb. ground beef
  • 1 lb. Mild sausage
  • 1 lb. Velveeta cheese, cubed
  • 1 tsp. oregano
  • 1 tsp. garlic
  • 1/3 small. onion, chopped
  • 1 T ketchup
  • 1 t Worcheshire 
  • 3 loaves Pepperidge Farm party rye bread
  1. Brown meats and onion.  Mix in cubed cheese and seasonings and cook over low heat til melted.
  2. Place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread.
  3. Arrange cocktail rye bread slices in a single layer on the prepared baking sheet. Bake in the preheated 350 degree oven 10 to 15 minutes, or until lightly browned and crisp

Thursday, December 07, 2017


  • 1 Cup Soft Butter (Unsalted)
  • ½ Cup Sifted Confectioner's Sugar
  • 1 Tsp Vanilla
  • 2¼ - 2½ Cups Sifted Flour
  • ¼ Tsp Salt
  • 1 Cup Chopped Walnuts or Pecans

  1. Cream butter and confectioner's sugar until light and fluffy.
  2. Add vanilla, mix to blend in.
  3. Add flour and salt a little at a time.
  4. When all the flour is in, add walnuts, mix until crumbly (not thoroughly mixed).
  5. Turn mixture out onto lightly floured board.
  6. Form dough into log, chill for 30 minutes.
  7. Roll into 1-inch balls and place onto un-greased cookie sheet.
  8. Bake until set, but not brown, 12-15 minutes at 350° F.
  9. Cool cookies then roll in confectioner's sugar while still warm.

Kris Kringle Cookies

1/2 cup veg. oil
4 squares unsweetened chocolate   ........Melt these together over low heat in small pan.
2 cups sugar
4 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

1 cup powder sugar

Mix oil mixture with sugar. Add eggs and vanilla, beat well. Mix in dry ingredients till thoroughly mixed.

Cover and refrigerate for 2 hours OR overnight.

Drop teaspoons of dough into bowl of powder sugar, roll to coat.

Bake on ungreased cookie sheet 10-12 minutes @ 350.

Cool slightly, then remove from cookie sheet before completely set. 

Makes 3 dozen.

Saturday, December 02, 2017

Thai Green Chicken Curry

  • 4 TB cooking oil
  • 1 onion, peeled and sliced into thin strips
  • 6 fresh garlic cloves, minced
  • 2 TB fresh ginger, grated
  • 3 stalks lemongrass, inner white parts only, thinly sliced
  • 8 TB green curry paste
  • 2 cans (14 oz each) Asian coconut milk, unsweetened
  • 2 cups regular, high quality chicken broth
  • 6 TB Asian fish sauce
  • 2 TB palm sugar (brown sugar can be subbed if needed, but palm sugar is best)
  • 2 TB freshly squeezed lime juice
  • 3 lbs boneless chicken thighs or breast, cut into bite size pieces
  • 8 lime leaves, sliced OR zest of 1 large lime
  • 2 large red bell peppers, seeded and sliced
  • ¼ cup Thai basil leaves, shredded
  • ¼ cup cilantro leaves, chopped
  • Optional: 1-2 chilies, seeded and sliced, if you like heat
  • Other: lime wedges and cooked Jasmine rice to serve alongisde

  1. In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice. Stir to combine; at this point, the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors. (Dish can be made 1 day ahead up to this point. Flavors will meld and become so much more concentrated the next day.)
  2. Add chicken, lime leaves (or zest,) and red bell peppers, stirring well. Bring liquid to a boil and immediately reduce to medium-low for a low boil. Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
  3. Remove from heat. Add basil and cilantro, stirring to combine. Serve with rice and lime wedges.


  • -3 Tbsp. olive oil
  • -2 ribs celery, chopped
  • -1 white onion, diced
  • -1 small red bell pepper, cored and diced
  • -1 small yellow bell pepper, cored and diced
  • -1 small green bell pepper, cored and diced
  • -4 cloves garlic, minced
  • -2 boneless skinless chicken breasts, cut into bite-sized pieces
  • -1 lb. turkey sausage, thinly sliced into rounds
  • -3 cups chicken stock
  • -1 (14 oz.) can crushed tomatoes
  • -1 1/2 cups uncooked white or brown rice
  • -2 Tbsp. Cajun or Creole seasoning (**more/less to taste, see note below)
  • -1 bay leaf
  • -1 tsp. thyme, crushed
  • -1/4 tsp. cayenne pepper
  • -1 lb. raw shrimp, peeled and deveined
  • -salt and pepper
  • -(optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)


Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)
Once the rice is tender, add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.

Monday, November 06, 2017

Slow Cooker Steak Fajitas


  • 1 ½ lbs flank steak
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons soy saucepreferably the low-sodium variety
  • 1 jalapeño seeded and chopped
  • 2 cloves garlic minced
  • 4 bell peppers any color
  • 1 onion


  1. Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper.
  2. Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top.
  3. Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak as well.
  4. Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.
  5. Drain the meat and peppers well then serve with the recommended fajita “fixings” (listed above). 

Tuesday, October 31, 2017

Crockpot Beef and Potatoes Au Gratin

  • -1 lb. ground beef (plus a touch of salt and pepper to season)
  • -3 lbs. peeled russet potatoes, sliced a ¼ inch thick (about 7 cups total after being sliced)
  • -1 cup thinly sliced white onion
  • -1 tsp. paprika
  • -½ tsp. garlic powder
  • -1 tsp. parsley
  • -1 tsp salt
  • -¼ tsp. pepper
  • -3 cups shredded sharp cheese
  • -½ cup chicken broth (or beef broth)

  1. Brown the ground beef on the stove top. Add a touch of salt and pepper to season.
  2. In a small bowl combine the paprika, garlic powder, parsley, salt and pepper.
  3. Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again.
  4. Drizzle over the broth evenly over the layers.
  5. Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft.
  6. Serve and enjoy!

Crockpot Kung Pao Chicken

1/3 cup cornstarch (use arrowroot powder for paleo)
1/4 tsp black pepper
1/4 tsp salt
1 - 1 1/4 lbs boneless, skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
3-4 tablespoon olive oil or avocado oil
**4 - 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE)
2/3 cup roasted cashews (or roasted peanuts)
1 red bell pepper, chopped into bite-sized pieces
1 zucchini, chopped into halves
Sesame seeds and chopped green onions, for garnish (optional)
Sauce (If you like this dish saucier - feel free to double the recipe)
1/2 cup low-sodium soy sauce (use gluten free tamari or coconut aminos for paleo if necessary)
1/2 cup water
4 tablespoons honey (use raw for paleo)
4 Tablespoons hoisin sauce (use gluten free or a homemade paleo
3 garlic cloves, minced
1 tsp grated fresh ginger
1/4 - 1/2 teaspoon dried red pepper chili flakes
Cornstarch slurry
2 tablespoons cornstarch (use arrowroot powder for paleo)
3 tablespoons water
  1. In a large bowl or zip-top bag, combine the chicken, cornstarch, salt and black pepper. Shake until well-coated.
  2. Make the sauce In a medium bowl, whisk together all the ingredients for the sauce, set aside.
  3. Heat oil in a large skillet over medium-high heat. (You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. Chicken will not have that crispy coating) Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker and pour sauce over top.
  4. Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTES)
  5. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl and stir into the slow cooker. Toss in the dried red chili peppers, red bell peppers, zucchini and cashews, stirring to combine. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up.
  6. Sprinkle with sesame seeds, green onions and serve over zoodles, cauliflower rice, quinoa or your favorite rice.

Monday, October 16, 2017

Sausage, Spinach, and White Bean Soup

  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 4 cups chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach

  1. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
  2. Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
  4. Serve immediately.

Sunday, October 15, 2017

Amish Beef and Noodles

  • -2 1/2 lbs chuck roast
  • -salt; pepper
  • -1 packet onion soup mix
  • -1 packet au jus mix
  • -1 14 oz can beef consommé
  • -12 oz canned whole mushrooms
  • -1 10 oz can cream of mushroom soup
  • -8 oz medium egg noodles
  • -1 cup milk or cream
  • -mashed potatoes, for serving
Heat a skillet over high heat. Add 1 tablespoon olive oil. Season chuck roast with salt and pepper, then sear in the skillet for 3-4 minutes, until browned. Flip and repeat on the other side. If your slow cooker has a "Roast" or "Sauté" setting, you could use this. 
Place the roast in the slow cooker, and sprinkle with the onion soup mix and the au jus mix. Pour the consommé and cream of mushroom soup over top and briefly mix together. Add in the mushrooms. 
Cook on LOW for 6 hours. 
Finely shred the chuck roast in the broth. Stir in the uncooked egg noodles. Recover and cook on HIGH for 1 hour. 
Pour in the cream and mix thoroughly. 
Scoop mashed potatoes onto a plate and top with a hearty helping of beef and noodles. 

From the kitchen of Cara Holbert

Monday, October 09, 2017

Kelley's Easy Cobbler

-Canned fruit of choice
-Or fresh fruit of choice (about 6 apples or peaches), peeled and cut up and tossed with cinnamon sugar
-One box yellow cake mix
-1 stick butter melted

Preheat oven to 350, spray a glass baking dish, put fruit on bottom, top with cake mix evenly, pour melted butter on top, covering the cake mix. Bake for about 40-45 min until golden brown and bubbly :)

Friday, September 29, 2017

Salmon Fettuchine Alfredo

  • 8 oz / 250g dried fettuccine
  • 3 tbsp unsalted butter
  • 1 small shallot (US) / eschallot (Australia), very finely minced (Note 1)
  • ½ cup heavy cream (Note 2)
  • ¾ cup freshly grated Parmigiano Reggiano or parmesan (Notes 3 and 4)
  • ¼ teaspoon salt
  • Good grind of black pepper
  • 6-7 oz / 180 - 200g hot smoked salmon fillet , flaked (Note 5)
  • Fresh parsley (optional)
  • Extra Parmigiano Reggiano
  1. Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
  2. Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
  3. Add the shallots and sauté for 2 minutes or until tender.
  4. Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
  5. Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
  6. TAKE OUT 1/2 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
  7. Transfer the pasta and 1/2 cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 1/2 - 2 minutes, until the sauce coats the pasta - there should be no sauce pooled at the bottom of the skillet. (Note 7)
  8. Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
Recipe Notes
1. What is referred to as shallots in America are called Eschallots in Australia. They look like tiny onions, but usually slightly longer. The flavour is stronger and sweeter than onions. You can substitute with brown or white onions - around ¼ cup finely minced onion (you need more because onion is not as strong).

2. You can substitute with light cream for a lighter option. But it isn't the same!

3. Parmigiano Reggiano is a type of parmesan and is only made in Italy. The flavour is deeper, nuttier and stronger and even a little bit sweet. It is more expensive than parmesan cheese. You can substitute with parmesan cheese, but I really think that if there is ever a time to splurge on Parmigiano Reggiano, it's on a dish like this!

4. It is key that the Parmigiano Reggiano is FRESHLY and FINELY grated. Otherwise it won't melt into the cream and you'll end up with grainy sauce. Store bought grated cheese is too grainy, even from good delis. Trust me, I've made that mistake before.

5. Hot smoked salmon comes in fillets in vacuum sealed packets in the refrigerator section of supermarkets. It is already cooked.

However, you can make this with normal cooked salmon too. To do this, just sprinkle the salmon with salt and pepper, heat a little oil in a skillet over medium heat and cook the salmon for around 8 minutes, or until just cooked through. Then flake and use per the recipe.

6. However long the pasta packet suggests as the cooking time, subtract 1 minute for al dente because the pasta will continue cooking with the sauce. My fettuccine packet says 12 minutes so I boil it for 11 minutes.

7. You need a deep fry pan to cook pasta because the pasta is tossed with the sauce to emulsify (magic that happens with starch in pasta is cooked a bit with the oil in the sauce) which makes the pasta extra glossy, thick and rich. This is a key Italian tip for making amazing pastas!

If you don't have a large deep fry pan, use a very large pot.

8. The sauce should be silky smooth and a thin film should cling to each strand. The pasta should not be drowning in sauce. If the sauce goes gluey because you overcooked it or the heat is too high, just add a touch more of the pasta water (i.e. the extra mug of water you reserved) and it will go back to silky smooth.

Sunday, September 10, 2017

Sheet Pan Shrimp Fajitas

·        1 1/2 pounds of shrimp, peeled and deveined
·        1 yellow bell pepper, sliced thin
·        1 red bell pepper, sliced thin
·        1 orange bell pepper, sliced thin
·        1 small red onion, sliced thin 
·        1 1/2 tablespoons of extra virgin olive oil
·        1 teaspoon of kosher salt
·        several turns of freshly ground pepper
·        2 teaspoon of chili powder
·        1/2 teaspoon of garlic powder
·        1/2 teaspoon of onion powder
·        1/2 teaspoon of ground cumin
·        1/2 teaspoon of smoked paprika
·        lime
·        fresh cilantro for garnish
·        tortillas, warmed

1.     Preheat oven to 450 degrees.
2.     In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
3.     Toss to combine.
4.     Spray baking sheet with non stick cooking spray.
5.     Spread shrimp, bell peppers and onions on baking sheet.
6.     Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
7.     Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.

8.      Serve in warm tortillas.