Ranch Beans

Tumey Family Recipe

Ingredients:

  • 3 Tbsp margarine
  • 1 lb ground beef
  • 1 cup onion, chopped
  • 1/2 tsp seasoned salt
  • 1/2 tsp Worchestershire sauce
  • 1 Tbsp mustard
  • 1/4 cup brown sugar
  • 1/2 cup ketchup
  • (1) 15 oz can kidney beans, drained
  • (1) 12 oz can pork & beans

Instructions:

  1. Melt margarine, saute beef and onions.
  2. Add salt, Worchestershire, and mustard. Simmer 15 minutes.
  3. Combine sugar and ketchup. Add to beef and onions. Combine beef mix with beans.
  4. Turn into baking dish. Bake uncovered at 325° for 45 minutes or longer.

Minestrone Soup

Tumey Family Recipe

Ingredients:

  • Base:
    • 7 cups beef broth (29 oz)
    • 3 cans diced tomatoes with basil. oregano, and garlic (14.5 oz)
    • 1 cup water
    • 1 cup onion, chopped
    • 1 cup carrots, chopped
    • 1/2 tsp pepper
  • 15 oz can Great Northern Beans, rinsed and drained (1 jar)
  • 8.5 oz can baby lima beans, drained (1 can)
  • 4 oz fully cooked smoked turkey sausage, halved lengthwise and thinly sliced, or fully cooked ham, chopped (about 1 cup) (1 package)
  • 2 cups zucchini, halved lengthwise and sliced
  • 1 oz packaged dried linguini or spaghetti, broken

Instructions:

  1. In a 4-qt Dutch oven, combine broth, undrained tomatoes, water, onion, carrots, and pepper. Bring to a boil.
  2. Reduce heat and simmer, covered, for 10 minutes.
  3. Stire in remaining ingredients. Return to boiling.
  4. Reduce heat and simmer, uncovered for 10 minutes.
  5. Remove from heat, cool slightly. Makes 4-6 servings.

English Muffin Shack Bread

Tumey Family Recipe

English Muffin Bread

Ingredients:

  • 2 packages active dry yeast (4 1/2 tsp)
  • 6 cups unbleached flour (720 g)
  • 1 Tbsp sugar
  • 2 tsp salt
  • 1/4 tsp baking soda
  • 2 cups milk
  • 1/2 cup water

Instructions:

  1. In a large bowl, combine 3 cups flour, yeast, sugar, salt, and baking soda.
  2. Heat milk and water until quite hot but not boiling. Add liquid to dry mix and stir for 5 minutes.
  3. Add remaining 3 cups flour and combine until stiff, sticky, and probably a little lumpy.
  4. Grease 2 – 9x5x3 load pans and dust completely with cornmeal. I recommend putting parchment paper at the bottom of the pans. Divide batter in half and shove into pans. You’ll need to spread it out with your hands but it will even out a bit as it rises. Sprinkle with cornmeal.
  5. Cover with towel for 45 minutes.
  6. Preheat oven to 400° and bake for 25 minutes. Cool on rack.
  7. Toast slices and serve hot with butter.

Rice Krispy Treats

Time: 10 minutes Makes: 9×13 pan

Ingredients:

  • 6 cups cereal of choice (branch out! Try Cinnamon Toast Crunch, Fruity Pebbles, etc.) (5 cups if you want them to be marshmallow-dominate)
  • 5 Tbsp unsalted butter
  • 10 oz bag mini marshmallows
  • Pinch of salt

Instructions:

  1. Melt butter in tall sauce pot over medium heat.
  2. While butter is melting, line a 9×13 pan with parchment paper and spray with nonstick spray.
  3. Add marshmallows and pinch of salt and stir until melted and combined.
  4. Remove pot from heat and add cereal.
  5. Stir, stir, stir until all cereal is covered with marshmallow.
  6. Spoon the mixture into the pan quickly, the marshmallow will start to cool quickly.
  7. Use another piece of wax paper, sprayed with nonstick spray to (semi-gently as to not crush the cereal) to shape the mixture to the edges of the pan.
  8. Let cool, and cut with a sharp knife. Eat same day or store in a tightly sealed Ziploc bag.

Instant Pot Apple Butter

Ingredients:

  • 5 1/2 lbs apples (weighed after peeling & coring)
  • 1/3 cup water
  • 1 cup brown sugar
  • 4 tsp cinnamon
  • 1 Tbsp lemon juice

Instructions:

  1. Place all ingredients in Instant Pot (being careful not to go over max fill line of liner).
  2. Set Instant Pot to Manual for 15 minutes with lid sealed.
  3. After timer goes off, natural pressure release.
  4. Apples may still seem intact but stirring will break down the apple butter. If you prefer it thicker, set Instant Pot to sauté until thickened.
  5. If you prefer a very smooth apple butter, use an immersion blender until you reach your preferred consistency.

Canning Instructions

  1. Start boiling your water bath with enough volume to cover the jars by 1-2 inches.
  2. Sanitize half pint jars and simmer rims and lids for 5 minutes.
  3. Fill jars leaving a half inch of head space.
  4. Run knife around edges to remove air bubbles or shake jars once you have placed lids and rims on jars.
  5. Process in water bath for 5 minutes. Set aside to cool and check seals.

Buffalo Chicken Stuffed Sweet Potatoes

This recipe was originally featured on Not Enough Cinnamon.

Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hr 15 minutes

Yield: 6 servings

Ingredients:

Buffalo Chicken Stuffed Sweet Potatoes
  • 6 medium sweet potatoes, skin on
  • 1 shredded rotisserie chicken or 1 package chicken breasts
  • Blue cheese dressing
  • Cilantro or parsley (optional)
  • Buffalo Sauce:
    • 2/3 cup Frank’s Red Hot Original Sauce
    • 1 1/2 Tbsp white vinegar
    • 1/2 tsp Worcestershire sauce
    • 1/2 tsp garlic powder
    • 4 Tbsp unsalted butter
    • 1 tsp cornstarch + 1 Tbsp water

Instructions:

  1. Preheat oven to 400°F. Wash sweet potatoes and stab all over with a fork. Wrap in aluminum foil. Bake for 30 minutes or until soft enough to easily stick a knife into them. Turn off the oven and keep the potatoes inside to keep them warm.
  2. In the meantime, cook chicken breasts in a large skillet (if necessary). Season with salt and pepper. Set aside to cool and shred. If using a prepared rotisserie chicken, just shred and save the time!
  3. In a small saucepan, heat the hot sauce, vinegar, Worcestershire sauce, and garlic powder over medium heat. Add butter and whisk while it’s melting.
  4. When butter is incorporated, stir in cornstarch dissolved in 1 Tbsp water. Whisk until sauce thickens.
  5. To serve, slice a sweet potato in half scratching up the flesh then layer the shredded chicken, buffalo sauce, blue cheese dressing, and cilantro/parsley.

Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

This recipe was originally featured on Half Baked Harvest.

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes

Yield: 4 servings

Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

Ingredients:

  • 1 lb boneless chicken thighs, thinly sliced
  • 2 Tbsp corn starch
  • 3 Tbsp sesame oil or EVOO
  • 1/2 cup low sodium soy sauce
  • 3-4 Tbsp Gochujang (Korean chili paste)
  • 1 Tbsp ketchup
  • 1 inch fresh ginger, grated
  • 4-5 cloves garlic, minced
  • 3 green onions, chopped, plus more for serving
  • 1-2 frozen steamer bags of corn
  • 2 medium shallots, sliced or chopped
  • 1 jalapeño, chopped
  • 1/4 cup fresh cilantro, rough chopped
  • 3 cups steamed white or brown rice
  • Yum Yum Sauce (for serving):
    • 2 Tbsp Gochujang
    • 1 Tbsp ketchup
    • 1/4 cup plain Greek yogurt or olive oil mayo
    • Season with salt

Instructions:

  1. Make rice according to package directions.
  2. Make yum yum sauce by combining ingredients in a small bowl.
  3. In a medium bowl, toss together the chicken, cornstarch, and 1 Tbsp oil.
  4. In a glass jar, combine the soy sauce, 3 Tbsp Gochujang, ketchup, ginger, 2 cloves garlic, and 1/4 cup water.
  5. Heat the remaining 2 Tbsp of oil in a large skillet over medium heat. When the oil simmers, add the chicken and brown all over until it becomes crispy, about 5 minutes. Pour the Gochujang sauce mix in. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Stir in the green onions, then remove from heat.
  6. Meanwhile make the corn. Heat a medium skillet over medium heat. Add the butter corn, shallots, remaining 2-3 Tbsp garlic, the jalapeño, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the cilantro. Remove from the heat.
  7. To serve, divide the rice among bowls and top with chicken and corn. Serve with additional green onions. cilantro, and yum yum sauce.

Mexican Street Corn Chicken Tacos

This recipe was originally featured on Little Spice Jar.

Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes

Yield: 5-6 servings

Mexican Street Corn Chicken Tacos

Ingredients:

  • Chicken:
    • 1 1/2 lbs boneless chicken breasts or thighs, sliced 1/2 thick
    • 2 Tbsp lime juice
    • 2 Tbsp olive oil
    • 2 tsp chili powder (chipotle chili powder if you have it)
    • 1 1/2 tsp garlic powder
    • 1 1/2 tsp ground cumin
    • 1 1/2 tsp kosher salt
  • Street Corn Tacos:
    • 1 1/2 cups roasted corn (or 1 frozen steamer bag)
    • 1/2 cup scallions, chopped
    • 1/4 cup cilantro, chopped
    • 1/4 cup queso fresco or cotija cheese, crumbled
    • 1 jalapeño pepper, diced
    • 1 Tbsp lime juice
    • Flour or corn tortillas
    • 1 avocado, sliced
    • Limes for serving
  • Sauce:
    • 1/4 cup sour cream
    • 1/4 cup mayo
    • 1 Tbsp lime juice
    • 1-2 Tbsp adobo sauce

Instructions:

  1. Chicken:
    1. Combine the lime juice, olive oil, chili powder, garlic, cumin, and salt in a bowl. Add the chicken and toss so it is coated. Marinate 30 minutes at room temperature or cover and marinate in the fridge for up to 8 hours.
    2. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat and cook the chicken (about 6-10 minutes) until cooked through.
  2. Street Corn:
    1. Combine the corn, scallions, cilantro, cheese, jalapeño, and lime juice in a bowl. Season with salt and pepper. Set aside.
  3. Sauce:
    1. Whisk together the sour cream, mayo, lime juice, and 1 Tbsp adobo sauce in a bowl. Taste and add additional adobo sauce as desired.
  4. Tacos:
    1. Warm tortillas and add chicken, street corn mixture, sliced avocado, and top with the sauce. Serve with lime wedges.

Cheesy Chicken and Broccoli Stuffed Spaghetti Squash

This recipe was originally featured on Recipe Runner.

Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1 hr 10 minutes

Yield: 3-4 servings

Cheesy Chicken and Broccoli Stuffed Spaghetti Squash

Ingredients:

  • 1 large spaghetti squash or 2 smaller
  • 1 package boneless chicken breasts, cut into small cubes
  • 2 tsp olive oil
  • 1/4 cup shallot, finely diced
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 cups broccoli florets (or 1 frozen steamer bag)
  • 1 oz cream cheese, room temperature
  • 1/4 cup chicken broth
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup plain Greek-yogurt
  • Salt and pepper to taste

Instructions:

  1. For the Spaghetti Squash:
    1. Preheat oven to 400°F and line a baking sheet with foil
    2. For the spaghetti squash, poke holes in squash all over with fork. Microwave about 5 minutes to soften. Cut off the end carefully (microwave more if it is still very hard to slice through) and then cut in half length wise. Scoop out the seeds.
    3. Rub or spray in interior with olive oil and season heavily with salt and pepper.
    4. Place halves cut side down on the baking sheet and roast for approximately 30-40 minutes or until a knife can be inserted in the flesh easily. If you can scrape the sides when you take it out and the squash comes off the outer shell, you’re good. If not, pop it back in the oven.
    5. Remove squash from the oven and let it cool until it can be handled.
    6. Turn the oven to broil
    7. Using a fork, scoop out the flesh in long strands and put it in a bowl.
    8. Place the shell back on the baking sheet and set aside.
  2. For the Chicken & Broccoli Filling
    1. While the squash is roasting in the oven, heat 1 Tbsp olive oil in a large non-stick skillet over medium high heat.
    2. Cook chicken, seasoning with salt and pepper, until cooked through.
    3. Remove chicken from the skillet and onto a plate.
    4. Turn down the heat to medium and add a couple teaspoons of olive oil to the skillet.
    5. Add the shallot, garlic and red pepper flakes. Sauté for about a minute then add broccoli florets.
    6. Season with salt and pepper and then add a couple tablespoons of water and cover with a lid.
    7. Let the broccoli steam for about 2 minutes, uncover, and add chicken back into the skillet.
    8. Add the cream cheese and chicken broth and stir until everything is smooth and a sauce starts to form.
    9. Add in half of the shredded cheese and stir until melted.
    10. Remove from the heat and stir in the Greek yogurt until combined.
    11. Taste for seasoning then pour the filling into the bowl with the spaghetti squash flesh. Mix together until combined.
    12. Divide mixture evening across the now-empty squash shells and top with remaining cheese.
    13. Broil in the oven until the cheese is golden brown and melted, then serve.

Creamy Italian Quinoa Soup

This recipe was originally featured on Platings + Pairings.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

Yield: 6 servings

Creamy Italian Quinoa Soup

Ingredients:

  • 2 Tbsp olive oil
  • 1/2 medium onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 1/4 cup quinoa (rinsed if necessary)
  • 1 14.5-oz can diced tomatoes, undrained
  • 1 8-oz can of tomato sauce
  • 1 Tbsp Italian seasoning
  • Pinch of red pepper flakes
  • 2 cup fresh spinach, coarsely chopped
  • 1 1/2 cups half and half (or heavy cream)
  • Salt and pepper to taste
  • Parmesan cheese, for topping

Instructions:

  1. Heat oil in a large stock pot or Dutch oven over medium-high heat. Add onion, carrots, celery, and garlic and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
  2. Add chicken broth, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.
  3. When ready to serve, stir in spinach and half and half. Taste and adjust seasonings as necessary.
  4. Top with grated Parmesan.
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