danwatt – Page 2 – Watt Family Cookbook

by danwatt

Grandma Fleener’s Snickerdoodles

by danwatt

Cocoa Brownies

by danwatt

Spinach Artichoke Bites

Prep Time 20

Cook Time 12

Total Time 32

Servings bites

Calories 291kcal

Ingredients

8 oz cream cheese softened
1/4 cup mayo
1/2 cup parmesan cheese grated (or romano)
14 oz artichoke hearts drained and chopped
1 cup frozen chopped spinach thawed and drained
2 tubes crescent roll dough
shredded mozzarella

Instructions

Preheat oven to 375F. Lightly spray mini muffin tins with baking spray
Combine the first six ingredients in a large bowl, stirring well
Roll crescent roll dough onto a large cutting board. Working with half of the dough at a time, pinch all of the creases together so that you're left with one big piece of dough
Cut the dough into 12 roughly even squares
Press each of the squares into a mini muffin tin
Using a teapsoon, fill each cup with the spinach artichoke mixture
Sprinkle each one with a little shredded mozzarella
Cook for 12 minutes

Nutrition

Appetizer

by danwatt

Red Velvet Cake

by danwatt

Mocha Brownies

by danwatt

Chocolate Sheet Cake

PW Chocolate Sheet Cake

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 383kcal

Ingredients

FOR THE CAKE:

2 cups all-purpose flour
2 cups sugar
1/4 tsp salt
4 Tbsp cocoa powder heaping
2 sticks butter
1 cup water boiling
1/2 cup buttermilk
2 egg beaten
1 tsp baking soda
1 tsp vanilla

FOR FROSTING:

1/2 cup pecans finely chopped
1-3/4 stick butter
4 Tbsp cocoa powder heaping
6 Tbsp milk
1 tsp vanilla
1 pound Powdered Sugar minus 1/2 Cup

Instructions

Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Notes

http://thepioneerwoman.com/cooking/the_best_chocol/

Nutrition

by danwatt

Chicken Spaghetti

by danwatt

PW’s Mac and Cheese

by danwatt

Breakfast Burritos

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Ingredients

1 whole recipe Ree's Basic Breakfast Potatoes
1 pound breakfast sausage
12 egg
chives chopped, to taste
black pepper to taste
seasoned salt to taste
1 cup Monterey Jack Cheese
flour tortillas

Instructions

First have on hand one completed recipe of "Basic Breakfast Potatoes" (also available here at Tasty Kitchen). Then brown a pound of your favorite kind of breakfast sausage. Drain off the fat.
In a bowl, whisk together a dozen eggs (adjust according to your needs), chopped chives, seasoned salt, black pepper and about 1 cup of Monterrey Jack cheese. If you are feeling saucy add some cayenne pepper or Tabasco sauce for a little more of a kick.
Once your sausage is browned and drained add in the breakfast potatoes and stir to combine over low heat. Pour the egg/cheese mixture over the sausage/potato mixture. You don’t want to stir too much or the potatoes will fall apart and become mushy. Cook over low heat and turn them occasionally to cook.
When fully cooked throw some into a nice warm tortilla, wrap it up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil.

Notes

http://thepioneerwoman.com/cooking/breakfast-burritos-to-go/

by danwatt

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Cinnamon Rolls

by danwatt

Chicken Marsala

p 57

by danwatt

Tortellini with Prosciutto and Peas in a Creamy Sauce

150

Tortellini with Prosciutto and Peas in a Creamy Sauce

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 421kcal

Ingredients

1/2 lb refrigerated fresh cheese tortellini
1 cup frozen peas
1/4 lb deli-sliced prosciutto chopped
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup Parmesan cheese grated
1/2 tsp coarsely ground black pepper

Instructions

Cook the tortellini according to package directions, in a large pot of boiling water. Stir in peas during the last 2 minutes of cooking; drain
Coat a large skillet with nonstick spray and heat over medium heat. Add the prosciutto and cook, stirring occasionally, until lightly browned, 2-3 minutes. Remove and reserve the prosciutto.
Dissolve the flour in the milk in a small bowl and add to the skillet. Cook, stirring constantly, until thickened, 8-10 minutes.
Remove from the heat and stir in the Parmesan cheese and pepper. Add the prosciutto, tortellini, and peas, and toss to coat.

Nutrition

by danwatt

Chicken Fried Rice

p 206

by danwatt

Pineapple Pork Sauté

by danwatt

Kung Pao Chicken

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 449kcal

Ingredients

KUNG PAO CHICKEN

2 tablespoon vegetable oil or peanut oil
1 pound boneless skinless chicken breast cut into 1-inch pieces
1 red bell pepper cored and diced
1 green bell pepper cored and diced
2 cloves garlic minced
1/2 cup peanuts
4 dried red Chinese or arbol chili peppers seeds removed and finely chopped*
1 batch Kung Pao Marinade see below
green onions thinly-sliced, for garnish
toasted sesame seeds for garnish

KUNG PAO MARINADE

1/4 cup water
3 tablespoon soy sauce
2 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
1/8 teaspoon white pepper

Instructions

Heat 1 tablespoon oil in a wok or large saute pan over medium-high heat. Add chicken breast pieces and saute for 5 minutes, flipping occasionally, or until the chicken is completely cooked through and no longer pink inside. Transfer cooked chicken to a separate plate and set aside.
Add the remaining 1 tablespoon of oil to the pan. Then stir in the red and green bell peppers, garlic, peanuts and chopped red chili peppers. Saute for 3-4 minutes, or until the garlic is fragrant and the peppers are slightly softened, stirring frequently.
Stir in the Kung Pao Marinade, and then let the mixture simmer until the marinade has thickened (about 1 minute).
Add the cooked chicken back in and toss to combine. Remove from heat.
Serve immediately with rice or quinoa, topped with garnishes if desired.

Notes

https://www.gimmesomeoven.com/kung-pao-chicken-recipe/

Nutrition

by danwatt

Pumpkin Pancakes

by danwatt

Pancakes

This is our go-to pancake recipe

by danwatt

Chicken Piccata

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 233kcal

Ingredients

16 oz boneless skinless chicken breast
10 oz mushrooms sliced
2 cups fat free chicken broth
1/3 cup whole wheat flour
1/2 cup white wine
1/4 cup lemon juice fresh
1 tbsp butter
4 cloves garlic minced
1/4 cup parsley minced
2 tbsp capers rinsed
1 tsp paprika
salt and pepper to taste

Instructions

In a small bowl, whisk 2 tbsp of flour and 1 cup of broth until smooth. Place the remaining flour in a shallow dish. Season chicken with salt and pepper, then dredge chicken in the flour.
Spray a large nonstick skillet with non-fat cooking spray and setover medium heat.
Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
Place butter in the pan and set over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 3 minutes.
Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, the remaining cup of broth, the lemon juice, paprika, and additional salt and pepper. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley and capers. Add in chicken breasts and let simmer on low for about 5 minutes. Serve chicken smothered in sauce, and topped with some additional chopped parsley

Notes

http://www.laaloosh.com/2012/12/26/chicken-piccata-recipe/

Nutrition

by danwatt

General Tso’s Chicken

This recipe could also be supplemented with sliced mushrooms and thinly sliced carrots

by danwatt

Vegan Chocolate Cake

When Elijah was little, he had a dairy sensitivity. We had to use Almond or Soy milk as a substitute in almost every recipe. We used this chocolate cake recipe many times, and it was incredibly simple and good at the same time.

by danwatt

Instant Pot Pot Roast

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 549kcal

Ingredients

2 tablespoons olive oil
4-5 lb beef roast
1/2 teaspoon salt
1/2 teaspoon black pepper ground
1 1/2 cups beef stock
3 russet potatoes diced
1 lb baby carrots
3 stalks celery sliced
1 package McCormick Pot Roast Seasoning
5 tablespoons butter
parsley for garnish

Instructions

Press the *saute* button of your instant pot to let it warm up, once the screen says *hot*, add olive oil to the pot. Rub the roast with salt and pepper and sear in the pot on all sides. About 4 to 5 minutes total.
Add the stock to deglaze the pan seal the Instant Pot. Press the *manual* button and use the + to choose 45 to 50 minutes pressure cooking time, depending on the thickness. Use this cooking time to prep your vegetables.
When time is up, use the Quick Pressure Release to release the steam. Once done, quickly remove the lid and add in the potatoes, carrots, celery, and seasoning.
Close and lock the lid and use the + button to select 10 minutes of pressure cooking time. Once time is up, use the Quick Pressure Release to release the steam.
Once the release is complete, you can either remove the roast if you'd prefer to slice it, or you should be able to use tongs to pull it apart right in the pot. Either way, add the butter to the pot and stir to melt. Spoon vegetables and gravy over the sliced roast or spoon into a bowl if doing shredded roast. Garnish with parsley if desired.

Nutrition

by danwatt

Beer Bread

Bread

by danwatt

Crispy Slow Cooker Carnitas

by danwatt

Puerco Pibil

Print Pin

Puerco Pibil

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 672kcal

Ingredients

5 tablespoons annatto seeds
1 tablespoon black peppercorns
1 teaspoon cloves
2 teaspoons cumin
8 allspice berries
1/2 cup orange juice
1/2 cup white vinegar
5 lemons juiced
2 habanero pepper seeded and chopped
2 tablespoons salt
Splash tequila anejo
5 pounds pork butt trimmed and cut into 2" cubes
2 banana leaves cut into 16" segments
white rice Cooked
lime sliced
cilantro
4 cups apple cider vinegar
1 tablespoon mustard seeds

Instructions

Toast annatto seeds, peppercorns, cloves, cumin, and allspice in a dry sauté pan for 3-5 minutes over medium heat, until fragrant. Pour into a spice grinder and process into a fine powder, 2-3 minutes.
In a blender, combine orange juice, vinegar, lemon juice, habanero peppers, salt, tequila, and ground spices. Blend on high speed for 30-60 seconds, until well-combined. Combine marinade and pork in a large plastic bag, massage until evenly coated, and allow to marinate for 30 minutes.
Preheat oven to 325F. Line a deep casserole with banana leaves, and pour pork into the center. Wrap banana leaves around the pork, seal tightly with aluminum foil, and roast for 4 hours.
Serve with rice, lime slices, and cilantro.
To serve with tacos: while pork roasts, combine red onion and mustard seeds in a large heatproof bowl, and cover with boiling apple cider vinegar. Let steep for 30 minutes, and serve over tacos.

Notes

Annatto seeds and bannana leaves can be found at Mexican grocers. The first time Dan cooked this, he went to La Villa in Spring Hill.

https://www.bingingwithbabish.com/recipe/2017/8/08/puerco-pibil

Nutrition

by danwatt

Flour Tortillas

“These were just super delicious” – Silas, 2017

Bread

by danwatt

Sheet Pan Chicken Fajitas

by danwatt

Zucchini Muffins

When we first started gardening, our garden overflowed with large zucchini. We would have so much shredded zucchini that we had to store a lot of it in the deep freezer. Instead of just cooking zucchini bread, we would occasionally make these muffins for breakfast.

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 593kcal

Ingredients

3 cups zucchini grated
2/3 cup unsalted butter melted
1 1/3 cup sugar
2 egg beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts optional
1 cup raisins optional, or dried cranberries

Instructions

Preheat the oven to 350F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes.
Remove muffins from the tin let cool another 20 minutes.

Nutrition

by danwatt

Almondmilk Pancakes

by danwatt

Greek Roasted Potatoes

Side

by danwatt

Greek Lemon Pilaf

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 151kcal

Ingredients

2 tablespoons butter or margarine
1/2 cup onion chopped
1 cup long grain rice
2 tablespoons orzo pasta
2 cups chicken broth
1/4 cup lemon juice
2 tablespoons parsley chopped

Instructions

In a heavy saucepan, saute onion in butter until tender.
Add rice and orzo and cook, stirring, for 2 minutes.
Add chicken broth and lemon juice and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
Fluff pilaf up with fork and stir in chopped parsley.

Nutrition

Side

by danwatt

Greek Lemon Chicken and Potatoes

by danwatt

Sirloin Steak with Garlic Peppercorn Sauce

This recipe, or one very much like it, is something that Dan tried making before children, at our Fern Flower house in Columbia, MO.

by danwatt

Bronco Riders Chili

Prep Time 10

Cook Time 50

Total Time 13

Servings bowls

Calories 253kcal

Ingredients

1 lb ground turkey
1 tsp oil
2 cup water
1 small bay leaf
3 tbsp chili powder
1 tsp salt this is half of what the original recipe calls for
1 clove garlic minced
3/4 tsp ground cumin
1/2 tsp dried oregano crumbled
1/4 - 1/2 tsp cayenne pepper
1 tsp sugar
1/2 tbsp paprika
1 tbsp all-purpose flour
2 tbsps cornmeal

Instructions

Sear beef in hot oil until the meat is gray, but is not browned.
Add water, bay leaf, chili powder, salt, garlic, cumin, oregano, cayenne, sugar and paprika.
Simmer, covered at least 30 minutes.
Refrigerate overnight.
Remove fat from the top and reheat.
Make a paste of the flour, cornmal and a little water.
Add to reheated chili and stir until smooth.
Cook at least 7 minutes.
Remove bay leaf.

Notes

Must be made ahead

Texas Wildflowers cookbook, page 184

Nutrition

by danwatt

Cinnamon Swirl Pancakes

by danwatt

Lemon Blueberry Pancakes

“The lemon makes it delicious” – Hannah, 2017

by danwatt

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Whole Wheat Pancakes

Easy, Delicious Whole Wheat Pancakes Recipe

Whole wheat flour makes pancakes taste nutty and delicious. This recipe is quite flexible. We love using a combination of whole wheat and all-purpose flour. The pancakes are lovely, light and fluffy. For 100% whole wheat pancakes, simply use all (1 1/2 cups) whole wheat flour and no all-purpose flour. We have noticed that whole wheat flour absorbs liquid a little more than all-purpose flour. Because of this, you might find that you need to add a little extra milk to the pancake batter before cooking the pancakes.

Course Breakfast

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 180kcal

Ingredients

1 1/2 cup whole wheat flour 100 grams
1 1/2 cup all-purpose flour 100 grams
4 tablespoons sugar
1 teaspoon ground cinnamon
2 tablespoon baking powder
1 1/2 teaspoon kosher salt
2 1/2 cups skim milk dairy or non-dairy
2 large egg
8 tablespoons unsalted butter melted, plus more for skillet or substitute coconut oil
1 tablespoon vanilla extract

Instructions

Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside. Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, butter, egg and the vanilla together until blended.
Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
When edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.

Notes

http://www.inspiredtaste.net/25202/easy-whole-wheat-pancakes-recipe/#itr-recipe-25202

Nutrition