Featured

Tips & Tricks – An Ongoing Compilation

Cooking Techniques

  • To get a close-to-vacuum seal on food in a zip lock bag for marinating or freezing, place the bag with the seal open in a bowl of water. The pressure from the water will push the air out of the bag and you can seal it.

Shortcuts

  • If you don’t typically go through a whole loaf of bread before it gets stale, try keeping the loaf in the freezer. Sandwiches made with frozen bread stand up better to spreading on toppings and will thaw by lunch. – Cook’s Illustrated magazine, Number 157

Uncategorized

  • Apple Sauce – To enhance the flavor of homemade apple sauce, boil the reserved apple peels and cores in 1 cup of water in a small saucepan over medium-high heat until boiling. Reduce to medium heat, cover, and cook, until mixture is deep in color and cores have broken down, about 15 minutes. – Cook’s Illustrated magazine, Number 154

Featured

A little about us….

The one post where we actually won’t cut straight to the point.

Hey there! Welcome to Kitchen and Workshop. This blog was dreamed up after trying some slightly exaggerated humongous number of recipes found on Pinterest and quickly getting tired of scrolling through 13 paragraphs of personal stories before getting to the actual recipe (bless the jump to recipe feature).

So while the rest of the posts you will find on this site will keep it straight to the point, allow me one post to introduce ourselves.

We’re the Tumeys (well soon to be – just a couple of months away from our big day)! He’s Evan, I’m Jannah, and we are enjoying life in Michigan’s Upper Peninsula. Most of our time in the house is spent in the kitchen and we are always trying to find new recipes to try. Evan also enjoys wine-making, cider-making, and working in his workshop. We try to eat pretty healthy but don’t worry, cheat meals and sweet-tooth cravings will still be a big part of our recipe list.

Cheesy Beef and Shells

This recipe was originally featured on Damn Delicious.

Prep Time: 15 min Cook Time: 25 min Total Time: 40 min

Cheesy Beef & Shells

Ingredients:

  • 8-oz medium pasta shells (1/2 box)
  • 1 Tbsp olive oil
  • 1 lb ground beef
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 tsp Italian seasoning
  • 2 Tbsp flour
  • 2 cups beef stock
  • 1 15-oz can tomato sauce
  • 3/4 cup heavy cream
  • Salt & pepper, to taste
  • 1 1/2 cups shredded extra-sharp cheddar cheese

Instructions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes; drain excess fat. Set aside.
  3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, and Italian seasoning, until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  6. Stir in pasta, beef, and heavy cream until heated through. about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.

Butternut Squash Black Bean Enchiladas

This recipe was originally featured on Minimalist Baker.

Prep Time: 20 min Cook Time: 55 min Total time: 1 hr 15 min

Ingredients:

Butternut Squash and Black Bean Enchiladas
  • Enchiladas
    • 3 cups cubed butternut squash (1/2 average size squash)
    • 1 Tbsp olive oil
    • salt & pepper
    • 1 15-oz can black beans (drained)
    • 1/2 tsp ground cumin
    • 9-10 tortillas
  • Sauce
    • 1 Tbsp olive oil
    • 3 cloves garlic, minced
    • 1 15-oz can tomato sauce
    • 1 chipotle pepper in adobo sauce (plus extra sauce if you want more heat/smokiness)
    • 1/2 cup vegetable broth
    • Salt & pepper
    • 1-2 Tbsp maple syrup
  • Toppings (optional)
    • Red onion, diced
    • Avocado, sliced
    • Cilantro, chopped
    • Lime juice

Instructions:

  1. Preheat oven to 400 °F.
  2. Add cubed butternut squash to a baking sheet, lined with aluminum foil, and drizzle with olive oil, salt and pepper. Toss to combine.
  3. Bake for 15-20 minutes or until squash is fork tender. Set aside. Reduce oven heat to 350°.
  4. In the meantime, prepare sauce. Heat large skillet over medium heat. Add oil and garlic once hot. Cook stirring frequently, until soft and slightly browned.
  5. Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if wanted), and vegetable broth. Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to reduce splattering).
  6. Transfer sauce to a blender and blend until completely smooth. Taste and adjust as necessary. Add more adobo sauce for heat, maple syrup for sweetness. Set aside.
  7. Place the same skillet used earlier over medium heat and add black beans. Season with salt, pepper, cumin and stir.
  8. Once bubbling, remove from heat and add roasted squash and 1/4 cup of the sauce. Stir to coat. Taste and adjust seasonings as needed. Set aside.
  9. Pour a bit of sauce into the bottom of a 9×13 inch baking dish. Spread to coat.
  10. Take a tortilla, and lay it down in the dish. fill with generous amount of filling, then roll up tortilla. Place seam side down at one end of the dish. Continue with remaining tortillas and filling. Pour remaining sauce over the top of the tortillas, spreading it into the cracks.
  11. Bake at 350° for 15-20 minutes or until warmed through. Top with desired toppings and serve.

Honey Garlic Chicken Sheet Pan

This recipe was originally featured on Damn Delicious.

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes

Honey Garlic Chicken Sheet Pan

Ingredients:

  • 3 Tbsp olive oil, divided
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp honey
  • 2 Tbsp brown sugar
  • 1 Tbsp Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt & pepper, to taste
  • 1 lb baby red potatoes, halved
  • 4 boneless, skinless chicken breasts
  • 24 oz broccoli florets (1-2 heads cut into florets)
  • Dried parsley (garnish)

Instructions:

  1. Preheat oven to 400°F. Spray a large baking sheet with nonstick spray or oil.
  2. In a small bowl, whisk together 2 Tbsp olive oil, honey, brown sugar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper. Set aside.
  3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 Tbsp olive oil and season with salt and pepper, to taste. Add chicken in a single layer, and brush each chicken breast with honey mixture.
  4. Place into oven and roast until chicken is completely cooked through, reaching an internal temperature of 165°, about 25-30 minutes. Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

Tips & Tricks:

  • If you are able to coat each chicken breast with the honey garlic mixture and still have some leftover, I save that extra until I add the broccoli to the sheet pan then drizzle it over.
  • I recommend using a Bluetooth meat thermometer inserted into the center of a chicken breast so you can be certain your chicken is cooked through. If you have larger chicken breasts it will help you adjust your cooking time and when you should add the broccoli.

Spinach, Artichoke, and Goat Cheese Quiche

This recipe was originally featured on foodiecrush.

Prep Time: 15 min Cook Time: 50 min Total Time: 1 hour, 5 min

Spinach, Artichoke, and Goat Cheese Quiche

Ingredients:

  • 1 package refrigerator pie dough
  • 1 Tbsp butter
  • 1 leek, thinly sliced, white and light green parts only
  • 1 (15 oz) can artichoke quarters, drained and chopped
  • 1 1/2 cups fresh spinach
  • 1/2 tsp salt
  • 6 eggs
  • 1 1/4 cup milk of choice
  • 1/2 tsp ground mustard
  • 1/2 tsp ground nutmeg
  • 2 oz goat cheese

Instructions:

  1. Preheat oven to 375°F.
  2. Roll out the pie dough and line a 9-inch pie pan with the dough, then place back in fridge to keep chilled.
  3. Melt butter in a skillet over medium heat. Add the leeks and cook until softened, about 5 minutes, stirring often to avoid burning. Add the artichoke hearts to the pan and cook another 2 minutes. Stir in the spinach, season with salt and pepper, and remove from the heat. Stir so spinach will wilt when mixed with the warm vegetables. Set aside to cool.
  4. Whisk the eggs and milk with the mustard and nutmeg. Pull the pie tin from the fridge and fill with the cooked vegetables. Top with half of the goat cheese (torn into small bits). Pour the egg mixture over the vegetables and top with remaining goat cheese.
  5. Bake for 45-55 minutes or until the egg is puffed and no longer jiggly. Remove from the oven and let rest 10 minutes. Serve warm or at room temperature.

Tips & Tricks:

  • The ingredients I purchased from the store set me up perfectly for making two quiches (two pie crusts in a package, 4 oz goat cheese, eggs are easier to get in a dozen….). This recipe will only feed about 4 realistically so if you are making it for a special occasion, I recommend going double.
  • I chopped my artichoke hearts but the original recipe only called for quartering them.
  • I like to roughly tear my spinach before mixing it into a recipe, sometimes the leaves are still quite big even after wilting if you don’t buy baby spinach.
  • This recipe reheats ok but not great. It will help if you don’t put it in the fridge still warm but try to finish it for the meal you make it for.

Chicken Lettuce Wraps

This recipe was originally featured on Damn Delicious.

Prep Time: 10 min Cook Time: 10 min Total Time: 20 min

Chicken Lettuce Wraps

Ingredients:

  • 1 Tbsp olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp ground ginger (or 1 Tbsp freshly grated)
  • 1 Tbsp Sriracha
  • 1 (8-oz) can water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Salt & Pepper
  • 1 head butter lettuce (or similar), washed

Instructions:

  1. Heat olive oil in a saucepan over medium high heat. Add the ground chicken and cook until browned. Drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in water chestnuts and green onion until tender, about 1-2 minutes. Season with salt and pepper, to taste.
  4. To serve, spoon chicken mixture into the center of a lettuce leaf.

Roasted Vegetable Pasta Salad w/ Shrimp

This recipe was originally featured on Walder Wellness.

Prep Time: 10 min Cook Time: 35 min Total Time: 45 min

Roasted Vegetable Pasta Salad w/ Shrimp

Ingredients:

  • 1 bag frozen sweet corn
  • 1.5 cups cherry tomatoes
  • 1 large red bell pepper (julienned)
  • 2 Tbsp EVOO (for vegetables)
  • 1.5 cup dry bowtie pasta
  • 1 bag medium uncooked shrimp (peeled, deveined, tail-off)
  • 1 Tbsp EVOO (for shrimp)
  • 2 large handfuls baby arugula
  • 1 large handful fresh basil, freshly chopped
  • Salt & Pepper
  • For Salad Dressing:
    • 3 Tbsp EVOO
    • 2 Tbsp white wine vinegar
    • 1 clove garlic, minced
    • 1/2 tsp dijon mustard
    • 1/4 tsp honey
    • 1/2 tsp dried basil
    • Salt & pepper to taste

Instructions:

  1. Preheat oven to 400°F.
  2. Toss bell pepper, cherry tomatoes, corn with EVOO and some salt. Spread onto a lined baking sheet. Roast in oven for about 20-25 minutes, turning half-way through.
  3. Bring a pot of water to a boil and cook pasta according to package directions.
  4. Meanwhile make pasta salad by adding all dressing ingredients to a small jar with a lid. Shake ingredients together well. Season to adjust.
  5. Prepare and dry shrimp with a paper towel. In a large pan, add EVOO and cook shrimp for 1-2 minutes on each side until opaque. Remove from heat.
  6. Remove veggies from oven and allow to cool for a few minutes. Drain pasta once done, and add to large mixing bowl along with shrimp and arugula.
  7. If eating immediately, drizzle with dressing or else dress before serving.

Tips & Tricks:

  • Lettuce and pasta together seems weird, but it somehow works for this and leaves you feeling full longer than a traditional lettuce salad.

Pesto Risotto, Roasted Tomatoes & Chickpeas

This recipe was originally featured on Crumbs & Caramel.

Prep Time: 10 min Cook Time: 25 min Total Time: 35 min

Ingredients:

Pesto Risotto with Roasted Cherry Tomatoes and Spiced Chickpeas
  • For the Roasted Tomatoes:
    • 3 Tbsp EVOO
    • 4 cups cherry tomatoes
  • For the Chickpeas:
    • 1 (15 oz) can chickpeas
    • 2 Tbsp EVOO
    • Salt, pepper, & paprika
  • For the Risotto:
    • 1 Tbsp EVOO
    • 1/2 large yellow onion, diced
    • 3 cloves garlic, minced
    • 1 1/2 cup arborio rice (or basmati rice)
    • 3 1/2 cups stock (use 6-7 cups for stove-top option*)
    • 1 Tbsp lemon juice
    • 3 Tbsp Parmesan
    • 1/2 cup pesto
    • 3 cups baby spinach

Instructions:

  1. For the roasted tomatoes and chickpeas:
    1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
    2. Place the cherry tomatoes on the baking sheet. Toss with EVOO and spread out in a single layer.
    3. Roast for 10 minutes while preparing chickpeas. Toss chickpeas with olive oil, salt, pepper, and paprika.
    4. After tomatoes have been in the oven 10 minutes, remove the tray and make space for chickpeas. Place chickpeas in a single layer and roast for another 15 minutes.
  2. For the Risotto – Instant Pot/Pressure Cooker Method:
    1. Set Instant Pot to sauté. Add EVOO and sauté onions for a few minutes until softened and translucent. Add the garlic, cooking for 30 seconds. Stir in the rice, toast for one minute then add the stock and stir. Cover and select manual setting. Cook at high pressure for six minutes.
    2. At the end of cooking, quick release the pressure and stir in pesto, lemon juice, and Parmesan. Stir in the spinach and let it wilt. Stir again, season to adjust. Add more stock if necessary, it should be creamy. Top with roasted tomatoes and chickpeas.
  3. For the Risotto – Stove-top Method:
    1. Pour stock into a sauce pan and bring to a gentle shimmer, reduce heat to low, and cover with a lid.
    2. Heat EVOO over medium heat in a wide, heavy skillet or pot. Add onion and sauté until soft and translucent. Add garlic and cook 30 seconds.
    3. Stir in rice and cook for a minute to toast. Deglaze pan with a ladle of stock. Stir until it is mostly absorbed, scraping the bottom to remove any stuck bits.
    4. Begin adding the hot stock, about 1/2 cup at a time. Cook, stirring often, until until almost all stock is absorbed, then add next spoonful of stock, about 15-20 minutes.
    5. Stir in pesto, lemon juice, Parmesan. Stir in spinach and allow it to wilt. Season to adjust.
    6. Serve immediately topped with tomatoes and chickpeas.

Tips & Tricks:

  • When I have made this recipe, I have only used the Instant Pot.

White Bean Buffalo Dip

This recipe was originally featured on ambitious kitchen.

Prep Time: 15 min Cook Time: 25 min Total Time: 40 min

White Bean Buffalo Dip

Ingredients:

  • 2 (15 oz) cans white beans, rinsed and drained
  • 4 oz cream cheese
  • 1/2 cup plain Greek yogurt or sour cream
  • 2/3 cup buffalo sauce of your choice
  • 3/4 cup shredded mozzarella cheese, divided
  • 3/4 cup extra sharp cheddar cheese, divided
  • 1/4 cup diced green onion
  • Optional:
    • Fresh cilantro
    • extra green onion
  • For Serving:
    • Tortilla chips
    • Carrot sticks
    • Celery sticks

Instructions:

  1. Preheat oven to 375 degrees. Prepare a 9-inch oven safe skillet or 8×8 inch pan with nonstick spray.
  2. Combine one of the cans of white beans, cream cheese, Greek yogurt, and buffalo sauce in a food processor. Blend until smooth. Pour mixture into the prepared skillet.
  3. Gently stir in remaining can of beans, 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and green onion. Spread evenly. Add remaining cheeses on top.
  4. Bake 25-30 minutes or until cheese is bubbling and slightly golden brown on edges.
  5. Garnish with your preferred toppings. Serve immediately.

Tips & Tricks:

  • I used an entire single-serve cup of plain Greek yogurt in this recipe.
  • If you love cream cheese, go ahead, put some more in there.
  • I made this recipe in a 9-inch cast iron skillet.

German Potato Salad

A Brandt family recipe.

Ingredients:

  • 8-10 potatoes
  • 3 slices bacon
  • 1/4 cup bacon drippings or margarine
  • 1/4 cup sugar
  • 2 sticks celery
  • 1 Tbsp chopped onion
  • 1 1/2 Tbsp flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup vinegar
  • 1/2 cup water
  • 4 green onions, chopped

Instructions:

  • Cook potatoes, chill and slice.
  • Cut bacon in small pieces and fry until brown.
  • Add celery, chopped onion and more bacon drippings or margarine. Cook lightly and remove from pan.
  • Blend sugar, flour, salt, and pepper. Add to bacon drippings or margarine, and stir to make a paste.
  • Add vinegar and water and boil 3 minutes, stirring constantly.
  • Combine hot sauce, potatoes, green onions, celery, and bacon together.
  • Let stand 2-3 hours before serving. Can be reheated.
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