Jessica's Joyful Kitchen

I've been craving a good potato pancake for awhile now, today my taste buds met their match!  I love making potato pancakes out of leftover mashed potatoes but tonight I decided to go for an extra crunchy hash brown version.  Don't skimp on the salt, potatoes need a lot of it. 16 oz shredded potatoes, fresh or thawed 2 garlic cloves, minced 1/4 cup chives, chopped 2 egg whites, lightly beaten 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons olive oil Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Lay the potatoes on a kitchen towel, bring the corners of the towels together and squeeze out the moisture. Place in a large bowl, add the garlic, chives, egg whites, salt, and pepper. Mix well until all ingredients are combined. In a 12-inch skillet, heat the oil over medium heat. Add the potato mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 mi...

These are my all time favorite candy!  "They are called buckeyes because they are shaped like  the famous nut of Ohio's state tree as well as Ohio State's symbol." 2   cups   ( 475   g )   creamy peanut butter (not "natural" peanut butter) ½   cup   ( 113   g )   unsalted butter   softened  2   Tablespoons   light brown sugar   firmly packed ¼   teaspoon   salt 1 ¼   teaspoon   vanilla extract 3 ¼   cups   ( 405   g )   powdered sugar 2   cups   ( 340   g )   semisweet chocolate chips 1   teaspoon light  oil Line a baking sheet with parchment paper. Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined.   Add brown sugar, vanilla extract, and salt.  Stir well.  Gradually add powdered sugar until completely combined.  Scoop into Tablespoon-sized balls and roll with the palms of you...

1 can pinto or cannelloni beans 4 cups chicken broth 2 tablespoons flour 1 (7 ounce) can green chilies, chopped 1 cup green salsa (Herdez brand) or green enchilada sauce 1 cup onion, chopped 1 teaspoon dried cumin 3/4 lb boneless, skinless chicken sour cream, chopped cilantro, tabasco for serving, optional Coat the inside of your slow cooker with cooking spray. Combine beans, broth, flour, chilies, salsa, onion, and cumin. Place chicken on top. Cover and cook on high for 4-6 hours, or low for 8-10 hours. Remove lid and reach in to the crock pot and shred chicken with two forks. Stir into chili taste for seasonings and add salt and pepper if needed and serve.

Homemade Cheese Sauce version: 4-5 cups broccoli florets 3-4 tbsp butter  1 c diced onion, optional  1 tsp chicken base 1 tbsp dijon mustard, optional  3 tbsps flour  2 cups half and half or heavy cream  2 tbsp sour cream, optional  1 cup grated parmesan cheese 1 cup monterey jack or cheddar cheese 1/2 tsp celery salt 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper  Topping: 1 sleeve ritz crackers, crushed  1 Tbsp lemon  1 c butter, melted  Blanch broccoli by boiling for 2-3 minutes, then remove to ice bath for 30 seconds. Place in paper towel lined bowl and allow it to dry off. In a skillet over medium heat melt 3-4 tablespoons of butter, add onion and allow it to soften, 2 to 3 minutes. Add in base, dijon mustard and flour whisk to combine then slowly pour in cream, continuing to whisk bringing up to simmer until thickened. Add sour cream and combine. Blend in Parmesan first and then Monterey jack or cheddar. A...

Cooking spray 1 pound penne pasta 2 (10-ounce) packages frozen pureed winter squash 2 cups  milk 4 ounces extra-sharp Cheddar, grated 2 ounces Monterrey jack cheese , grated 1/2 cup part-skim ricotta cheese 1 teaspoon salt 1 teaspoon powdered mustard 1/8 teaspoon cayenne pepper 2 tablespoons unseasoned bread crumbs 2 tablespoons grated Parmesan 1 teaspoon olive oil Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour che...

2 cans beef broth 3 cups water 1 medium-size onion, chopped 4 cans (15oz cans) black beans 1 jar (16oz) salsa ½ tsp ground cumin 1 lb turkey kielbasa, diced 2 cups brown or wild rice, pre-cooked Combine broth, water & onion- medium heat.  Cook 5 minutes until the onions are tender.  Rinse and drain 3 cans of beans.  In blender, puree 1 can of undrained beans.  Add all beans and puree to broth.  Stir in Salsa and cumin. Stir in kielbasa and rice.  Cook 10 minutes.  For thicker soup, simmer longer. 

This stew was outstanding (my favorite so far).  It was rich and thick and the beef and potatoes were cooked to perfection, before tossing it into the freezer.  I made the batch over last weekend, so I then cooled and froze it in an air tight container.  I then thawed it overnight in the fridge and reheated it on the stove top with a little more beef broth.  One caution, if freezing in the future I suggest adding the potatoes in when you reheat and not cooking them before freezing, I believe there texture was a little odd. I served the stew with warm pumpkin dinner rolls to absorb the rich broth! 4 pounds beef chuck, cut into 1 1/2-inch cubes 1/4 cup all-purpose flour 2 cans (6 ounces each) tomato paste 2 1/2 pounds new potatoes, scrubbed 2 medium onions, cut into 1-inch pieces 2 cans (14 1/2 ounces each) reduced-sodium beef broth 1 can (14.9 ounces) Irish stout beer 1/3 cup low-sodium soy sauce 10 garlic cloves, sliced 2 tea...

I thought I'd share a few photos of the views from my side of the Durham Centre building. I've shared this photo before of the Duke Clinical Research Institute's (DCRI) new office building. It's a stunning building, and I love driving up and seeing it in the sky every morning. This photo shows the Lucky Strike towers , I'm not sure what the other buildings are. This photo shows more of the old tobacco factories which are now being converted into office space and upscale apartments. At the bottom of the photo is also a glimpse of the Durham Centre's roof top garden . I hope the owners landscape it nicely this spring now that all the office tenants have moved in. Finally, here's the Carolina Theatre , which is right across the street. I'm looking forward to spending some after work evenings here.

Choucroute - French for dressed sauerkraut, any preparation of hot sauerkraut with meat and potatoes. I can not give this recipe enough of a recommendation - it is THAT good. It is without question the best slow cooker recipe I have ever had! It was also the "prettiest" slow cooker meal I've ever prepared. It totally put me in the autumn mood gathering and prepping the ingredients. The flavors were amazing and infused through out each bite. The recipe calls for the onions to be studded with whole cloves and the dish includes apples, sauerkraut, kielbasa, pork chops, and is served with spicy mustard and pumpernickel bread! Of course I had to have this with a Bell's Octoberfest Beer and a slice of my pumpernickel bread. 1 large onion, peeled, root end left intact, and quartered 4 whole cloves 8 ounces thick-sliced apple bacon, cut into 1-inch pieces 2 pounds sauerkraut, rinsed and drained 4 whole garlic cloves 4 sprigs fresh thyme 4 sprigs fresh parsley 2 bay leaves 2 ...

1 cup flour (1/2 c whole wheat and 1/2 c all-purpose) 3/4 cup sugar 1 1/2 tsp baking powder 1/4 tsp salt 1 cup milk Mix dry ingredients and gently stir in milk. 3/4 stick (6 Tbsp) butter, melted 4 cups fruit (ie. berries, peaches) 1/2 cup sugar Pour melted butter into a 9x13 casserole and then top with batter. Cook mixed berries and sugar in a saucepan for 15 minutes. Gently arrange the berries over batter.  Bake at 350 degrees for 45 minutes.

Paul’s  1 lb lean ground beef or pork or extra can of refried beans 1 package taco seasoning mix (1 1/4 oz, ) or 2.5 Tablespoons of  Homemade: (makes 6 Tablespoons)  2 tablespoons chili powder ,  1 tablespoon paprika ,  2 teaspoons ground cumin ,  2 teaspoons onion powder ,  2 teaspoons garlic powder ,  2 teaspoons salt , and  1 teaspoon cayenne pepper 1 can refried beans (16 oz) 1 can chopped green chilies (4 oz) 1 jar thick and chunky salsa (16 oz) 10–12 flour tortillas (Trader Joe’s preferred) Shredded lettuce, as needed Shredded cheese, as needed Salsa, Guacamole, Sour Cream, optional  Brown the ground meat in a skillet and drain.  Drain the salsa and reserve the liquid. Add the taco seasoning mix, refried beans, green chilies, and the reserved salsa liquid to the beef. Simmer uncovered for 5 minutes. Prepare tortillas according to package directions.  Spoon the mixture onto a tortilla. Fold both edges toward the center and...

2 lbs. ground sausage (plus fresh sage, optional) 2 Tbsp. Worcestershire sauce 4 Tbsp. Extra virgin olive oil or butter 4 Tbsp. flour ~1 1/2 c. milk 4-6 oz. sharp cheddar cheese, shredded 6 English muffins, split (or 8 slices halved & lightly toasted pumpernickel) In a large skillet brown the sausage with salt and pepper. In a separate medium saucepan add EVOO and heat over medium-high heat, whisk in flour and cook for 1 minute. Slowly whisk in milk and incorporate until there are no lumps. Add shredded cheese, stir. Take off heat and reserve. Add seasonings and Worcestershire sauce to browned sausage. Add cheese sauce to meat mixture. Evenly spread mixture onto each halved English muffin (or toasted bread). Heat under broiler, enjoy.  FREEZER METHOD: Place uncooked english muffin with meat mixture on cookie sheet and freeze in a single layer. When frozen, put in plastic bag for freezer storage. To serve, put on cookie sheet and bake at 375 d...

Sally’s Black Bean Burgers   5 tablespoons vegetable oil 1 small onion, coarsely chopped 1 red bell pepper, stemmed, seeded and chopped 4 medium garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 2 tablespoons ketchup, plus more for serving 1 1/2 cups cooked or canned black beans, drained 1 cup cooked brown basmati rice 2 cups fresh breadcrumbs Hot sauce, such as Tabasco 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until soft and onions are translucent, about 8 minutes. Add cumin, turmeric, and ketchup. Cook for 1 minute. In the bowl of a food processor, combine onion mixture, beans, and rice. Process until well combined. Transfer to a large bowl. Add breadcrumbs, and mix well. Season with salt, pepper, and hot pepper sauce. Take 1/4-cup bean mixture and flatten into 3-in...

Frank Rao’s Marinara Sauce Ingredients 1/4 cup olive oil 12 oz scored fatback (optional) or 2 tablespoons bacon grease 3 cloves garlic, mashed 1/2 onion, diced 1 (35 oz) can whole tomatoes Salt, to taste Black pepper, to taste Dried oregano, to taste 6 fresh basil leaves, torn Instructions *Each time you can smell the aromatics, it’s time to add the next set of ingredients Heat the olive oil in a heavy pot over medium heat. Add the fatback or bacon grease (if using) along with the garlic, and sauté until the garlic is golden brown. Remove and discard the fatback.  Add the diced onion and cook until soft, about 2 to 3 minutes. Crush the whole tomatoes by hand directly into the pot. Bring the sauce to a boil, then season with salt. Reduce the heat to a simmer and cook for 10 to 15 minutes. Taste and adjust with additional salt, black pepper, and dried oregano as needed.  Turn off the heat and stir in the torn fresh basil just before serving. 2 minute sauce 5 minute version: made...

1 bag (12 ounces) fresh or frozen cranberries 1/2 cup sugar 1 tablespoon grated fresh ginger 1 cup chopped red gala apples (2 sm or 1 lg) 1/4 cup coarsely chopped walnuts 1/2 tsp cinnamon 1/4 cup dried cranberries or raisins 2 tablespoons red-wine vinegar In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low; add apples, walnuts and cinnamon.   Continue to simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar and dried fruit (last to keep their chew). Remove relish from heat. Let cool to room temperature, and serve (or refrigerate in an airtight container up to 3 days). Adapted from Martha Stewart

10 flour tortillas, torn into sixths  Oil 1 lb ground beef 1 cup onion, chopped 2 tsp cumin 2 Tbsp homemade taco seasoning , optional Salt and pepper 1 cup medium salsa or enchilada sauce 1 1/2 cups rice, prepared Enchilada Sauce (below), prepared or 2 cans 8 oz shredded cheese In a large skillet with drizzle of oil, brown meat 5-6 minutes, breaking up pieces as you go. Add onion, sauté 2-3 minutes. Stir in seasonings, salsa/sauce, and rice; heat through. Pour 1/3 of the sauce in the bottom of a 9x13 baking dish (or 2 smaller) sprayed with cooking spray. Next a layer of tortillas and then top with half of the meat mixture. Pour over 1/3 of the sauce, tortillas, the rest of the meat, and the final layer of tortillas. Top with remaining sauce. Sprinkle with cheese. Bake for 25 minutes at 400 degrees covered with foil, then 5 minutes uncovered. Enchilada Red Sauce 3 cups tomato sauce 1½ cups chicken broth  1½ chicken bouillon cubes 1½ tablespoons cornstarch 3 tablespoo...

3 cups flour (can use half wheat flour) 1 1/2 Tbsp baking powder 1/2 cup sugar (can use brown) 1 tsp salt 1 Tbsp fresh rosemary, minced, optional  1 cup shredded cheese, optional 12 ounces beer 2 Tbsp melted butter 1 tsp garlic powder Heat oven to 350 degrees. Combine dry ingredients, slowly stir in beer and mix just until combined. Pour batter into a greased 8-inch loaf pan. Combine and pour over garlic butter mixture. Bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes. Remove from pan and cool 10 minutes. Serve warm or at room temperature.

Classic - I love this very simple throw together meal! 1 lb green beans 1 lb red new potatoes 1 lb ham chunks (or ham hock) 1 cup water 1-2 tsp each of salt and pepper   Place potatoes at the bottom of slow cooker, layer with beans and then ham.  Pour water over mixture and season.  Cook on low for 8 hours or high for 4 hours.

  Makes 12 cookies 1 cup pitted dates (approximately 15-20 whole dates; make sure measuring cup is full) 1/4 cup oats 1/2 cup shredded coconut 1 tsp baking powder 1 tsp vanilla 1/2 cup brown sugar 1 tbsp canola oil 1/4 cup skim milk 1. Put all ingredients in a blender/food processor, and blend well until there are no large date pieces. 2. Portion mixture into 1 inch balls, place on greased cookie sheet, and flatten with the back of a spoon/spatula. 3. Cook for 10-12 minutes on 350 degrees. 4. Remove from oven and cool on cookie rack. Recipe from Tina

3-16 ounce cans black-eyed peas, rinsed and drained  1 cup finely chopped green pepper  3/4 cup finely chopped jalapeno peppers  3/4 cup finely chopped onion  2 garlic cloves, chopped Vinaigrette: (or half a bottle of light Italian dressing) 3 oz EVOO  3 oz apple cider vinegar 1 Tbsp  fresh lemon juice 1/2 tsp. Italian seasoning  1/4 tsp. paprika  1/2 tsp. salt  1/4 tsp. black pepper  Combine first 5 ingredients in bowl, prepare and add the vinaigrette and stir. Refrigerate until ready to serve. Serve with whole-wheat pita or baked tortilla chips.

8 small potatoes (like Yukon gold or red new), about 1 pound Cooking spray 1 tablespoon olive oil 1/8 teaspoon garlic powder 1/4 teaspoon pepper 1/4 teaspoon salt Preheat the oven to 450 degrees F. Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain. Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes. Brush the tops of the potatoes with the oil, sprinkle with garlic powder, salt, and pepper and bake until crisp and golden, about 20 minutes. Recipe Adapted from ELLIE Krieger

2 teaspoons olive oil 1 medium onion, diced 2 cloves garlic, minced 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed 1 tablespoon minced chipotle pepper in adobo 4 tablespoons lime juice 1/4 teaspoon ground cumin 1 tablespoon water 1/2 teaspoon salt 2 cups corn kernels (10-ounce box frozen corn) 1/4 cup chopped cilantro leaves 2 ripe avocados 4 medium tomatoes, seeded and diced (about 2 cups) 1/4 cup thinly sliced scallion 1 tablespoon finely diced jalapeno pepper, optional 3/4 cup shredded extra-sharp Cheddar (I used pepper-jack and only 1/4 cup as garnish) 1 (4oz ) can sliced olives, highly recommended Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, wate...

Makes: 12 cakes 2 (15-ounce) cans salmon, drained (skin and bones removed) 1 egg 1 egg white 1 c yellow corn meal 1 tbsp baking powder 2 tsp creole seasoning ½ tsp salt ½ tsp pepper Juice of 1 lemon 1/2 c milk Heat a griddle or large skillet over medium heat. Flake salmon into a large bowl; beat the two eggs and add to the bowl. Add the remaining ingredients. Add more cornmeal or milk, if needed to reach desired thickness. Lightly oil the griddle, form 12 rounds and cook 5 minutes per side. Serve salmon cakes with red pepper relish.

Prep Time: 15 minutes Cook Time: 7–10 minutes Chill Time: 6–8 hours Total Time: About 6½–8½ hours Servings: 8 Category: Dessert Notes After Making This has been my favorite dessert since I was a little girl. My mom would make this for me, and I would eat a piece for breakfast, an after-school snack, and dessert every night until it was gone. My grandfather was also a huge fan of Mom’s cheesecake. Most of the time, if she made one for our family, she would make him one too. But on the rare occasion that she didn’t, I would wait until I had eaten it all and then tell him all about what he had just missed.  To this day, it’s still one of my very favorite desserts. This is the simplest, best-tasting little cheesecake there is; I doubt I’ll ever find a better one. Ingredients Crust ⅓ cup (78g) unsalted butter, melted 1¼ cups (125g) graham cracker crumbs, about 16 graham cracker squares 2 tablespoons (25g) granulated sugar Filling 2 packages (8 oz/226g each) redu...