Category: Recipes

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Kielbasa, Pepper, Onion, and Potato Hash

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Kielbasa, Pepper, Onion, and Potato Hash

Ingredients

  • 1 (14 ounce) package kielbasa, cut into 1/4 inch rounds

  • 1 green bell pepper, diced

  • 1/2 yellow, red, or orange bell pepper, diced

  • 1 onion, diced

  • 3 small or 2 large potatoes, peeled and diced

  • olive oil

  • salt and pepper

Directions

  • In a heavy-bottomed skillet (I like to use my cast iron), heat 2tablespoons of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.
  • In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium-high heat. Remove the kielbasa from the pan and set it aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally.
  • Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot!

Notes

  • Recipe from: https://www.thetwobiteclub.com/2014/05/kielbasa-pepper-onion-and-potato-hash.html
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Herbed Grilled Chicken

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Herbed Grilled Chicken

Ingredients

  • 1 teaspoon very, very finely chopped fresh sage

  • 1 teaspoon very, very finely chopped fresh thyme

  • 1 teaspoon very, very finely chopped fresh rosemary

  • 1 tablespoon very, very finely chopped fresh Italian parsley

  • 1 tablespoon very, very finely chopped fresh basil

  • 1 small garlic clove, finely minced

  • ¼ cup extra virgin olive oil

  • Zest of ½ lemon

  • 2 tablespoons freshly squeezed lemon juice

  • ½ teaspoon coarse sea salt

  • 4 boneless, skinless chicken breasts pounded to barely 1/4 inch thick

Directions

  • Combine the herbs, garlic, olive oil, lemon zest, lemon juice, and salt in a large mixing bowl. Add the chicken breasts to the bowl and rub the herb mixture all over each piece, being sure to get it on both sides. Cover the bowl with plastic wrap and let the chicken marinate for at least ½ hour, or as long as overnight.
  • Heat a grill or grill pan over medium heat. Grill the chicken until just cooked through, about 2 minutes on each side.

Notes

  • From It’s All Good by Julia Turshen and Gwyneth Paltrow: https://amzn.to/3ZITUFY
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Golden Jewel Blend Mediterranean Salad

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Golden Jewel Blend Mediterranean Salad

Ingredients

  • 1 pkg (8 oz) Wegmans Golden Jewel Blend, cooked per pkg directions, cooled

  • 3/4 cup Wegmans Organic Amore Lemon Dressing, divided

  • 1/2 red onion, peeled, diced (about 1/2 cup)

  • 1/2 cup Wegmans Roasted Red Tomatoes (Cheese Shop), thinly sliced

  • 1/2 cup Wegmans Pitted Kalamata Olives (Cheese Shop), sliced

  • 1 pkg (0.25 oz) Wegmans Organic Oregano, chopped

  • 1 pkg (0.25 oz) Wegmans Organic Mint, chopped

  • 1/2 of a 5 oz pkg Wegmans Organic Baby Spinach, thinly sliced

  • Salt and pepper to taste

Directions

  • Add cooked grain blend to large mixing bowl; stir in 2 Tbsp dressing. Chill about 1 hour, stirring often to prevent sticking.
  • Add onion, tomatoes, olives, oregano, mint, and spinach to grain blend. Stir to combine.
  • Add remaining lemon dressing; season with salt and pepper. Toss to combine.

Notes

  • If you don’t have a Wegmans nearby, you can substitute orzo pasta for the golden jewel blend.
  • Recipe lightly adapted from Wegmans: https://shop.wegmans.com/recipes/3780
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Big, Fat, Chewy Chocolate Chip Cookies

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Big, Fat, Chewy Chocolate Chip Cookies

Ingredients

  • 2 cups all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup unsalted butter, melted

  • 1 cup packed brown sugar

  • ½ cup white sugar

  • 1 tablespoon vanilla extract

  • 1 egg

  • 1 egg yolk

  • 2 cups semisweet chocolate chips

Directions

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

  • Recipe from AllRecipes.com: https://www.allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/
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Homemade Ginger Ale

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Homemade Ginger Ale

This fizzy drink is a great thing to bring when heading to the Mines, Skull Cavern, or the new Volcano dungeon. What makes this so great is that it’s a beverage, so it’ll stack on top of food that offers Luck, such as a Lucky Lunch or Spicy Eel.

Ingredients

  • 1 cup peeled, finely chopped ginger

  • 2 cups water

  • Simple Syrup

  • 1 cup sugar

  • 1 cup water

  • To Serve

  • Club soda

  • Ice, optional

  • Lime juice

  • Lime wedges

Directions

  • Bring 2 cups of water to a boil in a saucepan. Add ginger. Reduce heat to medium low and let ginger sit in the simmering water for 5 minutes.
  • Remove from heat and let sit for 20 minutes. Strain liquid through a fine mesh strainer. Discard ginger pieces. In a separate saucepan, make the simple syrup by dissolving 1 cup granulated sugar into 1 cup of boiling water. Set aside. Make individual (tall) glasses of ginger ale by mixing 1/2 cup of ginger water with 1/3 cup of Simple Syrup and 1/2 cup of club soda. Serve over ice, if you like. Add a few drops of fresh lime juice and a lime wedge to each glass.
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Mango with Sticky Rice

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Mango with Sticky Rice

Mango Sticky Rice provides a high level of defense for a short while. I It’s made from one Hanso. one Coconut, and one Rice. While it provides decent Energy and Health output, its biggest draw is its +3 Defense Buff. Let’s try making one for you and your beloved!

Ingredients

  • 1 cup Thai sweet rice (aka sticky rice)

  • 1 1/2 cups water, divided

  • 1 (13.6-oz) can coconut milk, divided

  • 1/4 tsp salt

  • 4 to 5 tbsp brown sugar, to taste, divided

  • 1 to 2 ripe mangoes

Directions

  • Gather the ingredients.
  • Soak the rice in 1 cup water in a medium pot for 20 to 30 minutes. Do not drain the rice.
  • Add 1/2 cup more water, plus 1/2 can of the coconut milk, the salt, and 1 tbsp of the brown sugar. Stir well. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low, or just until you get a gentle simmer.
  • Simmer for 20 to 30 minutes, or until the coconut water has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid on tight. Allow it to sit for 5 to 10 minutes.
  • To make the sauce, warm (do not boil) the remaining coconut milk over medium-low heat in a small saucepan (about 5 minutes). Add 3 tbsp brown sugar, stirring to dissolve. Taste-test sauce for sweetness, adding more sugar if desired.
  • Prepare the mangoes by cutting them open and slicing each into bite-sized pieces. Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over the top. It should look like an English pudding with custard sauce, with the rice swimming in sauce. Arrange mango slices on the rice and finish with a drizzle of more sauce.
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Fish Tacos

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Fish Tacos

Fish tacos, that great meal of the Baja Peninsula. and a taste of summer. In the game. Fish Taco is used in the spool of the Sewing Machine to create the Party Hat (green). It can be used in dyeing, serving as a yellow due at the due pots. located in Emily’s and Haley’s house. 2 Willow Lane

Ingredients

  • 2 medium tomatoes, seeded and finely chopped 1 small red onion, peeled and finely chopped

  • 1 clove garlic, minced

  • 1/2 cup roughly chopped cilantro

  • 1 jalapeño, halved lengthwise

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 2 limes, 1 halved and 1 cut into wedges

  • Kosher salt

  • Freshly ground black pepper 1 tbsp canned chipotle pepper, finely chopped (optional)

  • 1/2 cup flour

  • 1 tsp chili powder

  • ¼ cup milk

  • 1/2 cup peanut oil, plus a splash more for greasing pan

  • Pat of butter

  • 1 lb flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long

  • 12 6-inch fresh corn tortillas 2 cups shredded green cabbage

  • A saucy hot sauce

Directions

  • In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using). In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
  • In a medium bowl, mix together the flour, chili powder and 1 1/2 tsp each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
  • Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until t
  • shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them light ly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 min- utes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
  • Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel. Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cab- bage, Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
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Sheet Pan Chicken Tikka

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Sheet Pan Chicken Tikka

Ingredients

  • For the chicken

  • 1 3/4-inch piece of ginger, peeled and minced (see Note up top)

  • 4 cloves of garlic, minced or pressed

  • 1 fresh green chili (I used a jalapeno), seeded and minced

  • 1/2 cup whole-milk yogurt

  • 1 teaspoon kosher salt

  • 1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon ground cumin

  • 3/4 teaspoon granulated sugar

  • 1 teaspoon paprika

  • 1 teaspoon garam masala

  • 2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)

  • For the vegetables

  • 3 tablespoons olive oil

  • 1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks

  • 1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon cumin seeds

  • To finish, if desired

  • A few thin slices of red onion

  • Lemon wedges

  • Salt

  • Dollops of yogurt

  • A few tablespoons roughly chopped cilantro, parsley or mint, or a mix

Directions

  • Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.
  • When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated.
  • Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through.
  • While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.
  • When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Notes

  • From Smitten Kitchen: https://smittenkitchen.com/2016/04/sheet-pan-chicken-tikka/
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Corn Dogs

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Corn Dogs

Ingredients

  • 8 beef hot dogs

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 2 tablespoon white sugar

  • 4 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 cup milk (I used almond milk)

  • 1 egg

  • 1 quart Vegetable oil, for frying

Directions

  • Using skewers or long chopsticks, thread the hot dogs. Make sure to leave enough of the handle to keep ahold of while frying. Set aside.
  • In a large bowl, whisk together the cornmeal, four, sugar, baking powder, salt and pepper.
  • In another bowl, whisk together the milk and egg.
  • Add the wet ingredients to the dry ingredients and stir to combine. The batter should be fairly thick, but if it’s too thick, add in a little extra milk, a tablespoon at a time.
  • Heat several inches of oil in a large saucepan over medium-high heat. The oil needs to be around 350ºF.
  • Transfer the batter to a tall cup. It’s easiest to dip the hot dogs if the cup is deeper than the hot dog is long.
  • Working with one hot dog at a time, dip the dog into the batter, twisting it to coat it with the batter. Lift the hot dog out and let any excess drip off (but make sure the hot dog is still completely coated).
  • Place the dipped hot dog into the hot oil and start to twirl the hot dog by the stick. I’ll usually rest the stick on the side of the pan, but make sure that the hot dog is completely covered by hot oil. Once the coating has started to brown a bit, you can stop twisting the hot dog, but you’ll want to make sure the hot dog browns evenly on all sides.
  • Once the hot dog is golden brown, remove it from the oil and place on a paper towel covered plate.
  • Repeat with the remaining hot dogs.

Notes

  • You will end up with extra batter. You can try to do more hot dogs to use all of the batter, but it’s harder for the batter to stick to the hot dogs if you can’t dip it into the batter.
  • From Taste & Tell
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Welsh Cakes

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Welsh Cakes

Ingredients

  • 225g (8oz) self-raising flour

  • a pinch of salt

  • I teaspoon mixed spice

  • 100g (402) butter or 50g (2oz) each butter and lard

  • 75g (3oz) caster sugar and extra for dredging

  • 75g (3oz) mixed currants and sultanas

  • 1 egg, beaten

  • I teaspoon runny honey

Directions

  • Sieve the flour, salt and spice into a mixing bowl. Rub in the fats until the mixture looks like fine breadcrumbs.
  • Add the sugar and dried fruit. Pour in the beaten egg and honey and stir to make a fairly firm dough.
  • On a floured board, roll or press the dough out to approximately 5mm (4″) thick. Cut into discs with a 4 or 5cm (1″ or 2″) cutter.
  • Bake the Welsh Cakes on a medium hot griddle, turning once, until golden brown on both sides but still a little soft in the middle.
  • Dredge with caster sugar.