Jennuine

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Recipe: Hello Dolly Cookies

- June 23, 2017

Imagine if you will, a Magic Cookie Bar and a Chocolate Chip Cookie got together and made a delicious little baby cookie. That's what we have here. The "Hello Dolly Cookie", also known as the "Magic Cookie Bar" has been around since the 1960s. The origin is up for debate, but no matter what you call it, the original bar-like treat is inarguably delicious and easy to make. The recipe below is an actual cookie version of the classic bar. They look a lot like chocolate chip cookies, but are chewier and have that whole salty/sweet thing going on. This is a great recipe for kids because it's so easy to make. If you want your cookies to look professional (and bake-up evenly), invest in a few portion scoops. I recommend a #30 for cookies. It's a generous size cookie, like the ones you get at Mrs. Fields or Nestle stores. Here's one I recommend: Hello Dolly Cookies (yield: approx. 28) 1 ½ cups fine Graham Crack

Recipe: "Dirty" Rice with Chicken and Andouille Sausage {a one-pot family favorite}

- June 12, 2017

Aww geez, has it really been since December since I last posted? Where has the time gone? Well, school's out, which means that this teacher has a little more time on her hands. I've been enjoying a little me-time, and in the process of sitting back and enjoying the silence, I realized how much I've missed connecting and sharing through my blog. So, over the summer, I'm hoping to share some of the recipes that I developed for my family and my students over the course of the school year. I'm starting with an absolute family and kids-of-all-ages-approved one-pot dinner: "Dirty Rice and Chicken". This dish ranks high on my list of ultimate comfort foods. It is so delicious, so flavorful, and very easy to make. We always make a double-batch in our oversized Bayou Classic cast iron pan (love this thing!!) so the kids can enjoy leftovers all week. My kids enjoy it simply warmed up, but I've been know to shred the chicken and wrap it all up

The Party Dip Your Guests will Flip For -- Warm Pimento Cheese Dip

- December 27, 2016

This Christmas, we decided to change things up in the dinner department with a completely Southern-inspired menu: Warm Pimento Cheese Dip Marcus Samuelsson's Southern Fried Chicken Cheddar Biscuits Jambalaya with Louisiana Hot Links Macaroni and Cheese Casserole Yukon Gold Whipped Pototaoes Potlikker (Collard) Greens with Pork Jowl Bacon Classic Chess Pie Banana Pudding It was marvelous! I've hyperlinked the recipes we used in the menu above -- all very highly recommended. Here is our recipe for Warm Pimento Cheese Dip -- our riff on a Southern classic. We warmed up this traditionally cold cheese dip and got it all gooey and melty. Serve it like a fondue with chunks of French bread, or with tortilla chips like Queso dip. Warm Pimento Cheese Dip PRINT Prep Time: 8-10 minutes Cooking Time: 8-10 minutes Total Time: 15-20 minutes 8 ounces sharp cheddar cheese, shredded 1/2 cup mayonnaise 1/3 cup whipped cream

Recipe: Brown Buttery Buttermeal Cookies

- November 13, 2016

The other day, my family was driving home on our long daily commute from school and work when we struck up a conversation about cookies. One of my girls chimed in, " My favorite cookie is Buttermeal !" We think that she meant to say chocolate chip oatmeal -- in particular the ones with macadamia nuts, coconut and semi-sweet chocolate chips made by her Uncle Deuce. And yet, we were all struck by how instantly appealing the idea of a "Buttermeal" cookie sounded. So, we spent the rest of the car ride talking about what would go into a Buttermeal cookie if one were to actually exist. We concluded that it would be buttery like shortbread and would have the subtle nutty flavor of oatmeal. This weekend, I experimented by riffing on a few well vetted Irish Shortbread recipes and ultimately came up with what the family deemed the perfect Buttermeal Cookie . They are simple to make and are addictively delicious. If you like shortbread, buttery cookies, and are ke

Recipe: Pork and Green Chile Street Tacos

- November 05, 2016

This recipe is always a favorite with my culinary students. It is easy to make and the results are exquisite. The trio of green chiles strike the perfect balance of bright green pepperiness, smokiness, and mellow heat. They cook down with onions, garlic and sto ck into a rich and flavorful sauce. The tender pieces of pork practically melt in your mouth. These tacos need no further embellishment -- just load up a warm tortilla and go! Print With Image Without Image Pork & Green Chile Street Tacos Yield: 10-12 tacos Author: Jenn Erickson Prep time: 15 M Cook time: 30 M Total time: 45 M A trio of fresh green chiles mingle with tender pieces of pork that practically melt in your mouth. Just load it up on a warm tortilla and go! Ingredients: 1 pound trimmed boneless pork shoulder, cut into bite-sized cubes kosher salt and freshly ground black pepper 2 Tablespoons olive oil 1/2 large onion, thinly sliced 4 ounces Poblano Pepper (2-3 large),

Recipe: Warm Goat Cheese Salad with Asian Pears and Honey Walnut Vinaigrette

- October 29, 2016

Here's a very simple, yet elegant salad that works well as a first course at dinner or as a light lunch. Warm goat cheese, crusted in toasted walnuts and bread crumbs is baked and paired with crisp Asian pears, baby greens, candied walnuts and an easy-to-prepare Honey Walnut Vinaigrette. My second-year culinary students made this salad just last week. I'm especially proud to say that both platings pictured here were done by my high school students. Asian Pear Walnut Salad with warm Goat Cheese Serves 4-6 Candied Walnuts 1 cup walnut halves 1/4 cup granulated sugar 1 Tablespoon unsalted butter Warm Goat Cheese 1/3 cup fine dry bread crumbs 1/3 cup toasted walnuts ½ teaspoon salt Pinch of ground pepper Pinch of cayenne pepper 6 slices goat cheese 1 egg white, beaten Honey Walnut Vinaigrette 1/4 cup rice vinegar 1 Tablespoon honey 1 Tablespoon minced shallots ¼ cup walnut oil ½ cup vegetable oil Salt and pepper

Recipe: Pumpkin Brown Sugar Belgian Waffles

- October 16, 2016

It's that pumpkin-everything time of year again! So, with all of the pumpkin waffle recipes out there, you're probably wondering why you should try this one, right? Fair enough -- here's why: This recipe is the product of months of testing to achieve the right balance of pumpkin flavor, delicate spice, fluffy interior and crispy exterior. Belgian waffles should be crisp on the outside and light on the inside. This recipe delivers. Pumpkin waffles can sometimes be soggy or overwhelming with spice. These waffles aren't too sweet, too spicy, or heavy. They are very easy to make, and this recipe makes a large amount. That way, you family or guests can scarf down as many as they'd like, then you wrap up the rest and refrigerate. They come back to life in your toaster in minutes, so you get perfect pumpkin Belgian waffles on demand! I like to serve them with Maple Butter syrup (1/2 maple syrup, half melted butter, whisked together) and a garn