Instant Pot Mongolian Beef

Fast and easy after a long day at work

1 1/2 lb flank steak or top round beef sliced into thin strips 2 tsp olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1/2 cup soy sauce 1/2 cup water 1/2 cup brown sugar 1/2 tsp fresh ginger, chopped 1/2 cup Hoisin sauce 1/2 cup green onion, chopped for garnish (Optional)

1. Put all the ingredients into the Instant Pot 2. Close the lid and cook at high pressure for 10 minutes 3. When cooking cycle ends, allow the cooker to release pressure naturally 4. Once done, open the lid and serve over rice or broccoli

Darla Weststeyn

Forget Me Nots

Aunt Jan gave me this recipe when Shawn and I married and said it was Uncle Bob's favorite! Over the years, I have added some gold edible paint for parties.

Funny story - Durga and I had cooked all day preparing for Dianne Letsch's going away party the next day. We had made trays of the Forget Me Nots and painted them with gold powder. We put them in the oven to store. Well, we FORGOT and preheated the oven the next morning for another dish and burned all the FORGET ME NOTS!

2 egg whites Dash of salt 2/3 C sugar 1 C finely chopped nuts 1 C chocolate chips 1 teaspoon vanilla TIP: For parties you can buy edible gold dust and paint on after they have cooled overnight.

Beat egg white and salt until foamy. Add sugar slowly, beating after each addition until all sugar is added and is stiff. Fold in vanilla, nuts and chocolate. Drop by teaspoon on well greased pan and bake in preheated over at 350 degrees. Turn oven off immediately after putting them into the over. FORGET them until they are completely cold. They are great to make at night and take them out the next morning.

Pat Muma

Ham and Bacon Quiche

 You always need something easy to feed guests for breakfast

1 Tube (8 oz) crescent roll dough 2 cups shredded cheddar cheese (divided in half) 1/2 pound of bacon, cooked and crumbled 1 cup cooked ham, cubed 4 or 5 eggs 1/3 cup milk Salt and pepper

Unroll Crescent rolls and pat into a greased 9 inch pie pan to form a crust, sealing seams together. Sprinkle with 1 cup cheese, bacon and ham. In a bowl, beat eggs, milk, salt and pepper. Pour over the cheese/bacon/ham and sprinkle with remaining cheese. Cover the edge of crust loosely with foil. Bake for 20-25 minutes at 350 degrees. Remove foil and bake for 20 more minutes or until knife inserted near the center comes out clean.

Darla Weststeyn

Monkey Bread

So easy….but so good!

18 frozen dinner rolls (like Rhodes brand) 1 small pkg. butterscotch pudding (NOT instant) Melt together: 1/2 cup butter 1/2 cup brown sugar 3/4 tsp cinnamon Chopped pecans or other nuts (optional)

1. Spray an angel food pan or bundt pan with cooking spray. 2. Place the frozen dinner rolls in pan and sprinkle dry pudding mix and pecans over the top of the rolls. 3. Pour melted mixture over the top of all. 4. Leave out, uncovered, on counter overnight. 5. In the morning, bake at 350 for 25 minutes. 6. Invert on a plate and pull apart to enjoy!

Darla Weststeyn

Jiffy Mexican Style Cornbread

Perfect side for a enchiladas or a taco soup!

3 large eggs 3 Tbl vegetable oil 1 14 or 15 ounce can cream style corn 1/2 cup frozen yellow corn (no need to thaw) 1/2 cup light sour cream or plain Greek yogurt 1 cup shredded Monterey Jack or Pepper Jack cheese 1 small can diced green chilies, drained 2 8-1/2 ounce packages Jiffy Corn Muffin Mix

1. Preheat oven to 375 degrees. 2. Coat a 9x13 baking dish with non-stick cooking spray. 3. Beat eggs and oil with a wooden spoon until well combined. Add creamed corn, frozen corn, sour cream, cheese, green chilies and mix well. Add Jiffy Corn Muffin Mix and stir just until moistened. Batter will be slightly lumpy. 4. Pour mixture into the prepared baking dish and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. 5. Serve with honey if desired

Darla Weststeyn

Carmelita Bars

One of our favorites when we want something sweet!

32 caramel squares, unwrapped (or 1 bag caramel bits) 1/2 cup heavy cream 3/4 cup butter, melted 34 cup brown sugar, packed 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 6 oz semisweet chocolate chips

Combine caramels and cream in a small sauce pan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8 pan. Bake at 350 for. 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes until edges are lightly browned. Cool before cutting.

Darla Weststeyn

Cheesy Hashbrown Potato Casserole

So easy and a great side when you are having comfort food!

32 oz package of hash browns (not shredded) 1 can cream of chicken soup 1 can cream of celery soup 1 cup sour cream 1/3 cup chopped green onions 12 oz cheddar cheese (shredded)

Mix all ingredients together except reserve a small amount of cheese to sprinkle over top after baking. Bake at 350 for about 1 hour. Sprinkle remaining cheese over top and let melt.

Darla Weststeyn

Sausage & Cheese Balls

Mom always made these for football games, tennis matches, holidays and just to take as an appetizer to a party! She was making these before I was even born! Carry on the tradition!

1 pound sharp cheddar cheese freshly grated. Pre-grated is too dry 1 pound of bulk ground sausage (optional choices - spicy Italian, Sage, Breakfast - just no maple because the sugar in maple sausage will cause them to burn) 2 Cups of Bisquick Baking Mix Optional - 1 T chives or basil (dried or fresh) TIP: If batter seems too dry, add 2 Tablespoons of milk.

Preheat oven to 350 degrees F In a large bowl, combine the ground pork sausage, Bisquick and shredded cheese. Form into 24 golf sized balls and place on a prepared baking sheet. Bake for 20-25 minutes, until golden brown and the sausage is cooked through entirely. Do not add salt or pepper to the mix, instead sprinkle salt and pepper when they are hot out of the oven. Can be served with your favorite dip. If you want to freeze, place them on a plate or cookie sheet and freeze individually and then put them in a ziplock bag. Take out as many as you want and reheat in the microwave or oven.

Matt Capps

Spinach Souffle

This one is a recipe from my childhood. I remember my mom making this for special occasions, and I fondly remember loving it. I had the recipe in an old recipe box for years, and pulled it out for Christmas this year -- lo and behold it still holds up!

2 T. finely chopped onion 1 small carton cottage cheese 3 eggs beaten 4 T. butter cut into large chunks 1 pkg chopped frozen spinach, thawed and thoroughly drained (I squeeze it with my hands) 3 T. flour 1/2 lb. of grated cheddar cheese

Melt butter and sauté onion, let cool while placing cottage cheese, eggs and cheese in a bowl. Add onion and butter, mix well. Add drained spinach and flour, mix. Pour into a greased 1 1/2 qt. casserole. Bake at 350 degrees for 60 minutes.

Chris and Susan Muma

Amy Schumer's Husband's Potatoes

During the pandemic, we watched a Food Network show featuring Amy Schumer and her husband (a chef) cooking in their home. This recipe stuck with us, and we've made it over and over. It takes awhile, but the end result is worth it. Aunt Ali has also endorsed it. Enjoy!

Potatoes (as many as you need for your family -- I usually do one person + one extra) Olive Oil Salt Garlic (2 cloves) Mayonnaise Paprika

Preheat oven to 450 degrees Wash potatoes (keep skin on) and cut into bite sized pieces Boil potatoes in salted water for about 20 minutes (until tender) Drain and put potatoes into a bowl add olive oil (enough to coat) and generous amount of salt. SAVE THIS BOWL Turn them out onto foil lined baking sheet(s) sprayed with non-stick cooking spray and pop into preheated oven Cook for 22 minutes, then remove pan from the oven and flip the potatoes Return to the oven for another 22 or 23 minutes While the potatoes roast mix a dollop of mayonnaise (enough to lightly cover the amount of potatoes you're working with) and enough paprika to influence flavor without overpowering everything. Stir in grated or minced garlic. Do this in the bowl you used prior to roasting potatoes When potatoes are done roasting add potatoes to mayonnaise mixture, stir gently to coat.

Chris and Susan Muma

Cheesy Black Bean Mash

This is a staple at the Maryland Mumas house. We make them as a side dish for just about any Tex-Mex entree.

2 (15-oz.) cans black beans, rinsed and drained 1/ cup vegetable broth 1 small onion, chopped 1 jalapeño pepper, seeded and minced 1 tablespoon olive oil 1 garlic clove, minced 1/2 teaspoon salt 1 cup (4 oz.) shredded Mexican four-cheese blend

1. Process beans and broth in a food processor 10 to 15 seconds or until smooth. 2. Sauté onion and jalapeño pepper in hot oil in a large skillet 4 to 5 minutes or until tender. Add garlic, and sauté 1 minute. Add black bean puree and salt, stirring until blended. Cook, stirring frequently, 3 minutes or until bean mixture is thoroughly heated. 3. Turn off heat and stir in cheese until melted. Serve immediately.

Chris and Susan Muma

Goat Cheese Mashed Potatoes

A very decadent and fancy side dish. Be careful -- they stay super hot!

Yukon gold potatoes (I usually do one per guest) 4 cloves of garlic, peeled 8 oz goat cheese 4 T. Butter 1/2 c. Milk 1 1/2 c. Sour cream Parmesan cheese, grated

Boil potatoes and garlic for 25 minutes. When they are soft, drain and rice potatoes and garlic into a large bowl. Add goat cheese, butter, milk, and sour cream. Turn that mixture into a baking dish and sprinkle with Parmesan cheese. Bake at 375 for 30-40 minutes.

Chris and Susan Muma

Sweet Potato Casserole

This is one of our holiday favorites!

3 C. sweet potatoes, peeled, cooked and mashed. 3/4 C. sugar 1/2 C. butter, melted 1 tsp. vanilla 2/3 C. milk 2 eggs, beaten Topping: 1 C. brown sugar 1/2 C. flour 1/3 C. butter melted 1 C. chopped nuts, preferably pecans

Mix the mashed sweet potatoes with the sugar, butter, vanilla, milk and eggs. Pour into a 9x13 baking dish. Combine topping ingredients and distribute evenly over the sweet potatoes. Bake uncovered at 350 degrees for 25-30 minutes.

Natalie Muma

Apricot Ginger Carrots

Nana used to make these carrots at Thanksgiving or Christmas. They're yummy!

2 lbs. peeled baby carrots 2 T butter 2 green onions, finely sliced 1 large clove garlic, minced 1 T minced fresh ginger (can use jarred) 1/3 C. apricot jam 1 T balsamic vinegar 1/4 tsp salt pinch cayenne pepper (optional)

Cook carrots in a steamer basket, 10-12 minutes. Run under cold water to stop cooking. In a large skillet, melt butter over medium heat. Add green onions, garlic and ginger. Cook until soft, about 3 minutes. Add apricot jam, balsamic vinegar, salt and cayenne (if using) and cook 3 to 4 minutes longer, stirring often. Add carrots to glaze, stir until carrots are coated in the glaze and cook over medium heat until carrots are warm, about 4 to 5 minutes.

Nana Muma (via Allison Muma)

Mashed Potato Casserole

This recipe comes from my mother who regularly cooked for 8 people and entertained better than Martha Stewart. This is one of the few recipes that she actually wrote down. It was given to me to prepare for Thanksgiving and she probably thought I needed a lot of coaching, hence she wrote the recipe down for me.

2 1/2 - 3 pds. baking potatoes 1 pkg small cream cheese 1 teas. garlic salt 1/4 teas. white pepper 1/2 c sour cream 2 T. butter paprika parsley sprigs Serves 6

Boil potatoes- peel and then mash and add sour cream, cream cheese, garlic salt, salt and pepper. Beat until smooth. Spoon into well buttered casserole and dot w/butter and sprinkle w/paprika.

Bake 400 degrees for 25 minutes or 50 minutes if coming out of refrigerator. Uncover and bake 10 more minutes. Garnish with parsley. Can be made several days ahead of time.

Elizabeth Ehmke

Orzo

I found this recipe years ago in the Washington Post (way back when there was a print newspaper with a food section delivered to our door). This is just a good solid side dish -- yummy and versatile.

1 qt. water or broth
1 t. salt
8 oz. orzo
2 T. butter
6 T. grated Parmesan cheese
3. Serve and enjoy

1. Bring the water and salt to a boil, (if you use broth, omit the salt) Add the orzo and boil until tender 8-9 minutes.

2. Stir in butter to prevent sticking, add Parmesan and season with salt and pepper.

Chris and Susan Muma

Potatoes Supreme

Just because these potatoes are yummy and are good for a crowd!

6 medium potatoes, peeled, boiled and shredded/grated, or frozen hash browns, thawed 1/2 tsp salt 1/2 C. melted butter 2 C. shredded cheddar cheese 1/3 C. chopped green onion 1 pint sour cream

Mix all ingredients together and put into 1 1/2 quart dish. bake at 350 degrees for 35 to 45 minutes.

Allison Muma

Ali's Green Beans

Some of Marisa's cousins (name withheld :)) asks for this recipe as part of special Muma family dinners ...

2 lb. fresh green beans 6 T butter 6T brown sugar 2 tsp yellow or Dijon mustard 1 tsp horseradish cooked bacon (toasted pecans, chopped fine)

Melt butter on stovetop over medium heat. Add brown sugar. Stir and cook until lumps dissolve. Add mustard and horseradish. Remove from heat. Steam green beans until crisp tender. Stir sauce into green beans and sprinkle with cooked bacon and toasted pecans, if using. Serve immediately..

Allison Muma

Corn Chive Pudding

My kids ask for this recipe for every holiday dinner!

20 oz. frozen corn, thawed 1/4 C. sugar 1 1/4 tsp salt 2 C. milk 4 large eggs 1/2 tsp. vanilla 1/4 C (1/2 stick) unsalted butter, melted and cooled a bit 3 T. all-purpose flour 1/4 C. chopped fresh chives pinch freshly ground nutmeg

Preheat oven to 350 degrees. Butter a 1 1/2 quart quiche dish or pie plate. Set aside. In a food processor, pulse half of the corn until chopped coarse. In a bowl, stir together chopped corn and remaining corn kernels, and sprinkle with sugar and salt, stirring until well combined. In another bowl, whisk together milk, eggs, vanilla, butter, flour, and chives, and stir into corm until well combined. Pour pudding into prepared quiche or pie dish and sprinkle with nutmeg. Bake pudding in middle of over until center is set, about 45 minutes. Garnish with additional chives, if desired.

Allison Muma

Tortellini Sausage Soup

Great way to enjoy veggies in the winter!

1 pound sweet or hot Italian sausage, casings removed 1 large onion, chopped 2 large cloves garlic, minced 5 cups beef broth 2 cups diced peeled tomatoes 1 can (8 ounces) tomato sauce 1 medium Zucchini, chopped 1 large Carrot, chopped 1 medium Green bell pepper, chopped 1/4 cup dry red wine, optional 2 tablespoons dried leaf basil 2 tablespoon dried leaf oregano 8 to 10 ounces purchased fresh cheese tortellini 

Parmesan cheese

Sauté Italian sausage in heavy kettle or Dutch oven over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using a slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon fat from the pan. Add onion and garlic to pan and sauté until tender, about 5 minutes. Return sausage to Dutch oven. Add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 35 to 45 minutes. Add tortellini to soup and cook until tender, about 8 to 10 minutes. Season soup with salt and pepper, to taste. Ladle soup into bowls and sprinkle with Parmesan cheese. 

Christie - Grit and Grace 

Baked Potato Soup

Chris and I used to order this soup at a local steak restaurant, and I was thrilled when I found a recipe for it. It was originally written as a crock pot recipe, but honestly, there's no reason to use one. If you're ever making baked potatoes, cook a few extra so you can make this soup the next day.

4 large baked potatoes 2/3 c. butter 2/3 c. flour 6 c. milk ¾ tsp. salt ½ tsp. pepper 4 green onions 12 slices bacon, fried and crumbled 2 c. shredded sharp cheddar cheese

Melt the butter in a large stock pot. Add the flour and stir, heat for a minute or two. Slowly add the milk and stir constantly until soup thickens. Add salt, pepper, potatoes, onions and bacon. Stir and heat through. Right before serving, slowly add the cheese.

Chris and Susan Muma

Clam Chowder

Easy and delicious homemade clam chowder. Probably not the healthiest soup ever made, but when you are craving a creamy bowl of soup, this one is pretty straightforward, can be ready quickly and I love the leftovers!

Diced Pancetta 2 celery ribs, diced 1 onion, chopped 1 clove garlic, minced 3 small potatoes peeled and cubed 1 c. chicken stock 1 bottle (8 oz) clam juice 1/4 t. pepper 1/4 t. thyme 1/3 c. flour 2 c. half and half 2 cans undrained chopped clams

Cook pancetta over medium heat until crisp. Remove to paper towels to drain. Saute celery and onion in drippings until tender. Add garlic; cook a minute longer. Stir in potatoes, chicken stock, clam juice, pepper and thyme. Bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender (15-20 minutes) In a small bowl combine flour and 1 c. half and half until smooth. Gradually stir into soup, bring to a boil, cook and stir until thickened. 1-2 minutes Stir in clams, pancetta and remaining half and half. Heat through and serve.

Chris and Susan Muma

Burrata Salad

This is always a good choice for a special meal or to accompany homemade pizza.

Burrata Arugula Balsamic glaze/reduction Extra Virgin Olive Oil salt & pepper to taste fruit - Cantaloupe, peaches tomatoes nuts (pistachios or toasted pecans) chopped red onion (optional) pesto (optional)

Place arugula on platter or individual salad plates. Top with burrata, fruit or tomatoes (or both), and choice of nuts. Drizzle with Balsamic glaze, EVOO and salt & pepper. Top with red onion and/or pesto, as desired (the pesto goes well if using tomatoes instead of fruit). Enjoy with crusty bread.

Natalie Muma

Roasted Red Pepper Soup

Straight from the Tri-Delt sorority house kitchen at the Ohio State University. Wonderful delicious soup.

4 large red bell peppers, roasted seeds removed 1 tsp olive oil 1 medium onion, chopped 1 medium carrot, peeled and chopped 2 garlic cloves, chopped 1 tsp herbs de provence 1/4 cup fresh parsley, chopped 3 cups fat free chicken broth, or vegetable stock 1 medium russet potato, peeled and chopped 1/4 cup dry white wine Salt and freshly ground black pepper 2 tbsp fat free sour cream 1/4 cup Parmigiano Reggiano cheese

Roast the peppers over an open flame until the skin is charred. Place peppers in a bowl, cover with plastic wrap and let sit for several minutes Sautee onion, carrots, garlic and herbs in oil in your soup pot for about 8 minutes Add chicken broth, potato, and white wine Remove skin from peppers, remove stems and seeds and coarsely chop Add to soup, bring to a boil then reduce to a simmer for 30 minutes After 30 minutes add the sour cream and use an immersion blender to complete the soup Put cheese in the bottom of a serving bowl then add soup.

Kate Muma

Camille’s Field Greens

A simple, no fail, fall salad. Quick, easy and delicious.

Field greens Pistachios Goat cheese/blue chz Green onions Cranberries or cherries 1 T sugar 3 T red wine vinegar 1/3 c evoo

Mortons season salt

Just add together the sugar, red wine vinegar and evoo and stir or shake in a jar.

Assemble salad - I usually use blue cheese for more of a contrast between the cranberries and cheese. You can add season salt to greens or add to dressing. For quantities of green onions, cheese and cranberries….I adjust according to my taste. 

Elizabeth Ehmke

Pumpkin Chili

This is an autumn favorite and freezes well. I always like to have this in the freezer, so when it’s cold out, you know you can warm up w/this chili. It’s super easy to make and a crowd pleaser.

1 pd. sugar, pie pumpkin or hard winter squash* 2 Tabl. vegetable oil 1 large onion, diced 2 jalapeños, seeds and ribs removed - finely diced 4 garlic cloves - minced 2 Tabl. chili powder 1 Tabl. cumin 1 teas. ground black pepper 3 teas. kosher salt, divided, plus more to taste 1 pd. ground pork 2 (15.5 oz) cans black beans, drained and rinsed 1 (28 oz.) can diced tomatoes 1 (12 oz.) bottle pumpkin beer (or amber ale or lager) - Suggested toppings - Tortilla chips Sour cream Shredded cheddar cheese Chopped cilantro * to save time, I use Trader Joe’s precut butternut squash Makes about 4 to 6 servings

Heat oil in a stockpot over medium heat. Add the cut squash, onion, jalapeños, garlic, chili powder, cumin, black pepper and 1 teas. salt. Cook until vegetables start to soften, 5 to 7 minutes. The squash should be slightly soft around the edges, but probably won’t be cooked through yet. Add the ground pork, breaking it up with a stiff spatula and continue to cook until no longer raw, 3 to 5 minutes more. Add the black beans, diced tomatoes, beer and 1 teas. salt to the pot. Simmer the soup: bring the soup to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the pumpkin has cooked through and the flavors have had time to mingle, about 30 minutes. Taste and add more salt or spices if needed. If the chili tastes bland, add more spices; if it tastes a little bitter, add more salt. To serve: divide into bowls and serve with your favorite topping. Leftovers will keep in the refrigerator for about one week or in the freezer for up to 3 months.

Elizabeth Ehmke

Caesar Salad Pasta

Muma knows that I don't cook and if I do it is something that she taught me to make. My favorite dish that always reminds me of the girls nights, vacations, and living together in college.

1 bag of romaine lettuce,  

1 box of penne pasta, 

1 bag of parmesan cheese, 

1 package of english muffins, 

1 bottle of caesar dressing

First cook the penne pasta. Then cut the english muffins into small squares and fry in a pan with vegetable oil. In a big bowl, put the romaine lettuce, penne pasta, english muffin croutons, and parmesan cheese. Add the caesar dressing and enjoy!

Brittany Palmer

Coconut-Curry Butternut Squash Soup

 

Love this recipe in the fall and winter!

1/4 C. Extra Virgin Olive Oil 1 tsp curry powder (or more to taste) 1/2 tsp cumin 1/4 tsp chili powder 1/4 tsp cinnamon 2 yellow onions sliced 1 large butternut squash, peeled, seeded and cubed (I use cleaned, cubed butternut squash pre-packaged from the grocery store) 1 1/2 tsp kosher salt 1 (13.5 oz.) can of coconut milk water as needed 1/2 tsp apple cider vinegar (or less, to taste)

Heat oil in a Dutch over or heavy bottom pan. Add spices and stir until they color the oil and become fragrant, about 1 to 2 minutes. Add onions and cook over medium heat until soft and translucent, about 8 to 10 minutes. Add butternut squash, salt, coconut milk, and enough water to just cover the squash. bring to a boil and then reduce to a simmer. Cook until the squash is very soft, about 40 minutes. Allow squash to cool slightly, and use an immersion blender to puree the soup (or puree in a blender or food processor). Stir the apple cider vinegar into the soup. Enjoy!

Allison Muma

Limoncello

We started making limoncello after harvesting hundreds of lemons off our backyard tree. Over the years, we fine tuned it, and now it’s become an annual tradition even though we no longer own that tree.

10 lemons, washed and dried
1 750 ml bottle of Everclear or 100-proof vodka
2 cups of sugar

Use a zester to remove the peels from the lemons. Use only the yellow skin and avoid the white pith. Place the peels in a 1-qt bowl and cover with the vodka or everclear. Seal the bowl with a cover. Let the alcohol and peels infuse in a dark area for 2-3 weeks.

Strain the alcohol through a coffee filter or cheesecloth into a large bowl and throw away the peels. Boil 2 cups of sugar in 2 cups of water until dissolved and then pour this into the infused alcohol. Allow this mixture to sit for 24 hours and then pour into bottles. Store the bottles in the freezer. Enjoy!

Laura Sadowski

Lemon Garlic Roast Chicken

Every good cook should have a good roast chicken recipe. This one is from Ina Garten. Enjoy.

1 roasting chicken Kosher salt Ground black pepper 1 large bunch of thyme (I used dried) 4 lemons (you can get away with 3 in a pandemic) 3 heads garlic, cut in 1/2 crosswise 2 T. butter, melted 1/2 lb. sliced bacon 1 c. white wine 1/2 c. chicken stock

Preheat oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough to garnish (...again, a pandemic... not necessary), 1 lemon halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover. Roast the chicken for 1 hour. Remove the bacon slices and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminium foil while you prepare the gravy. Remove all but 2 T. of fat from the bottom of the pan (...pandemic... use all the fat). Add the wine and chicken stock and bring it to a boil. Reduce the heat and simmer for 5 minutes or until reduced by half.

Chris and Susan Muma

Chicken Enchiladas

I took a pretty complicated recipe and simplified it so just about anyone (including the non-cooks in the family) can throw it together in a pinch. This one shows up on our table at least twice a month. Honestly, we don't make the homemade sauce very often, it's usually from a jar (I prefer green, but some prefer red)

For the sauce: 1 1/2 lb. tomatillos, husks and stems removed, rinsed and well dried (or substitute 3 cans 11 oz. cans of tomatillos, drained, rinsed, and patted dry) 5 poblano chiles, stemmed, havled, and seeded 1 large onion, cute into 8 wedeges through root end 5 garlic cloves, unpeeled 1 jalapeno chile, stemmed and halved For the enchiladas: 2 cooked chicken breasts (grilled, boiled, baked -- you choose), shredded with two forks 1/2 large onion chopped 1 1/2 c. mexican blend cheese tortillas

Prepare the sauce: Line a sheet pan with parchment and/or aluminum foil Plae tomatillos, poblanos, onion, garlic and jalapeno on the pan, drizzle with oil. Arrange chilis skin side up Broil for 10-13 minutes, rotating sheet halfway through Put tomatillos, onion and juices in food processor Remove as much skin as possible from peppers Remove skin from garlic Remove seeds from jalapeno Add to peppers and garlic to food processor Pulse until mixture is roughly pureed. For the enchiladas: Preheat oven to 375 degrees. Combine shredded chicken, onion and Mexican cheese in a large bowl. Dip tortillas, one at a time, in simmering water. Fill with 1/2 c. chicken, cheese, and onion. Roll and place into a 11x7 casserole pan. Once all tortillas are filled and placed in pan, pour sauce over the tortillas. Cover and bake for 20 minutes. After 20 minutes, uncover pan, sprinkle another 1 c. of cheese on top, return to oven for about 5 minutes, until cheese is melted.

Chris and Susan Muma

Beef Bourguignon

I swear this is the best thing in the world... just thinking about it makes my mouth water. It's a bit of a process to get it done, and can be kind of pricey, but it is 100 percent worth it.

1 tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt Freshly ground black pepper 1 pound carrots, sliced diagonally into 1-inch chunks 2 yellow onions,sliced 2 teaspoons chopped garlic (2 cloves) 1/2 cup Cognac 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir 1 can (2 cups) beef broth 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 4 tablespoons unsalted butter at room temperature, divided 3 tablespoons all-purpose flour 1 pound frozen whole onions 1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Chris and Susan Muma

Sheet Pan Greek Chicken Thighs

Sheet pan dinners have changed my life. Hope you find this as tasty, easy and universally loved as we do at our house.

Marinade: 1/2 c. olive oil juice of one lemon 4 garlic cloves minced 2 t. oregano 1 t. thyme (I was forced to use tarragon, we were out of thyme) 1 t. salt pepper to taste Bell pepper Grape tomatoes Sweet potato onion Feta cheese Pitted Kalamata olives

Throw 5 or 6 bone-in/skin attached chicken thighs a gallon bag with the marinade, seal the bag and turn a few times then let rest for 30 minutes. Set the oven to 425 degrees. Cover a sheet pan with aluminum foil Chop veggies to a pretty uniform size. When the chicken is done marinating arrange it on the sheet pan. Put the veggies in the bag and massage them around to cover in marinade Pour veggies and marinade onto the sheet pan and pop it into the oven for 25 minutes. After 25 minutes sprinkle chicken and veggies with: crumbled Feta cheese pitted Kalamata olives Return to the 425 degree oven for another 10-15 minutes Remove from oven when chicken registers 165 degrees. Let sit for about 5 minutes before serving.

Chris and Susan Muma

Cincinnati Chili

Uncle Chris loves Cincinnati Chili -- it must be served over spaghetti and with plenty chopped onions and cheddar cheese on top. I've actually won chili competitions with this recipe. It needs to be made a day ahead of serving, so plan accordingly.

1 quart water 2 lbs. ground chuck, crumbled 2 medium onions, finely chopped 5-6 cloves garlic, crushed (or through press) 1 15 oz. can tomato sauce 2 T. cider vinegar 1 T. Worcestershire sauce 10 peppercorns, ground 8 whole allspice, ground 8 whole cloves, ground 1 large bay leaf 2 t. salt 2 t. ground cinamon 1 1/2 t. cayenne pepper 1 t. ground cumin 1/2 oz. unsweetened chocolate, grated

Bring water to boil in a 4 to 6 qt. pot. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to boil, then reduce to simmer for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight. The next day, before serving skim the fat from the pan, discard bay leaf. Reheat and serve over spaghetti. Serve with shredded cheddar, sour cream and chopped onions on the side.

Chris and Susan Muma

Peruvian Grill Roasted Chicken

This is not a fast recipe -- definitely a weekend meal.... but it is absolutely delicious. A couple of tips on this one. 1. Plan ahead, the chicken is supposed to marinate for 24 hours. and 2. Have plenty of beer around, there have been times where the 1/2 can I was saving for the cooking part has disappeared. Finally, 3. you MUST make the sauce to complete the effect. This recipe came from Cooks Illustrated (highly recommend for recipe ideas).

1 12 oz. can of beer, divided 1 T. finely grated garlic 2 T. lime juice 2 T. soy sauce 2 t. table salt 2 t. yellow mustard 1 t. pepper 1 t. dried thyme 1 t. ground cumin 1 whole chicken 1 c. wood chips 1 13x9 disposable aluminum roasting pan Peruvian Yellow Chile Sauce 1/2 c. mayonnaise 1 jalapeno chile, stemmed, seeded and chopped coarse 5 T. minced fresh cilantro 2 T. grated cotija cheese 2 T. lime juice 1 garlic clove, minced

Whisk 1/2 c. beer, garlic, lime juice, soy sauce, salt, mustard, pepper, thyme, and cumin together in liquid measuring cup. Refrigerate remaining beer, still in can, until ready to grill. Using your fingers or handle of wooden spoon, gently loosen skin covering chicken breast and leg quarters. Using your paring knife poke 10 to 15 holes in fat deposits on skin of back. Tuck wingtips underneath chicken. Place chicken in bowl with cavity end facing up Slowly pour marinade between skin and meat and rub marinade inside cavity, outside skin and under skin to distribute. Cover and refrigerate for 24 hours, turning chicken halfway through marinating. Using a large piece of heavy duty aluminum foil, wrap wood chips in 8 x 4 1/2 inch foil pocket. Make sure chips do not poke holes in packet. Cut 2 evenly spaced 2-inch slits in top of packet. Place beer can in a large shallow pan (I use a cake pan) Spray can all over with Pam (or whatever non-stick spray you have). Slide chicken over can so drumsticks reach down to bottom of can and chicken stands upright. Set aside at room temperature until grill is ready. Remove cooking grate and place wood hip packet directly on one of the outside burners. Set grate in place, turn all burners to high; cover and heat grill until hot and wood hips are smoking, about 15 minutes. Turn 2 outside burners to medium and turn off center burner. (The goal is to maintain grill temperature at 350 degrees -- for me that means low) Put chicken with can to center of cooking grate with wings facing outer burners at 3 and 9 o'clock. Cover grill and ook for 15 minutes. Using tongs and wad of paper towels, rotate bird 90 degrees so wings are at 6 and 12 o'clock. Continue cooking and turning chicken at 15 minute intervals until thickest part of thigh registers 170 degrees, (can take 1 hour to 1 1/4 hour) With a wad of paper towels in each hand, transfer chicken and can to clean bowl (or pie pan) and let rest for 15 minutes. Don't toss the paper towels, use them to remove the chicken off the can of beer and onto a cutting board. For the sauce: Combine all ingredients in the blender and process until smooth (about 1 minute).

Chris and Susan Muma

Spaghetti alla Carbonara

Every summer when Lisa & kids would visit us, and Patrick was small, this was the meal Patrick picked for me to make. He was soooo happy when I made it ❤️

1 lb spaghetti 4 eggs 3/4 cup heavy cream Salt & pepper to taste 1 tablespoon olive oil 1 oz unsalted butter 7 oz pancetta or bacon 4 oz grated Parmesan cheese

Beat the eggs & cream together with a pinch of salt. Heat the oil and butter in a large pan. Add the diced bacon and cook gently until the fat becomes transparent. Cook the spaghetti according to the package - make sure not to overcook. Drain pasta and add it to the large pan with the cooked bacon. Stir well. Remove the pan from the heat and stir in the beaten eggs and cream along with a small quantity of the cheese. Work quickly since the eggs will coagulate as they come into contact with the hot pasta. Stir until each strand of pasta is coated with a thick yellow cream. Stir in the rest of the cheese and freshly ground pepper to taste.

Sandra & Joe Diliberto

Spicy Chicken Pasta

This is Nolan's family recipe that they have been eating for decades, and a meal I have loved for the last 10 years! I have a great memory of this meal because when Nolan and I first started seeing each other, he offered to cook my roomates & me dinner and came over and make this spicy chicken pasta. He impressed us all and we started dating shortly after! It's an easy, quick & delicious meal. Enjoy! :)

1/2 Cup Extra Virgin Olive Oil 2 TBSP Cajun Seasoning 2 TBSP Lemon Juice 2 TBSP Chopped Parsley 1 TBSP Honey 1 TBSP Soy Sauce 1 Pinch Cayenne Pepper 4 Roma Tomatoes sliced and quartered 4 Chicken Breasts cut into bite sized pieces

Combine all ingredients except chicken into a 9x13 inch baking dish. Add chicken and toss to coat. Refrigerate 1 hour. Preheat oven to 450 degrees and bake until chicken is cooked through, stirring occassionally, about 20-25 minutes. Serve over pasta (we love eating it with spaghetti!)

Nicole & Nolan Smith