Once again, we have a special 13 Things this week in response to the coronavirus pandemic and the many closures in Las Vegas that are affecting restaurants and entertainment venues. This week, we have 13 comfort food recipes from our viewers and local chefs.
PERFECT STOVE-TOP POPCORN by Jenny Snyder
Making Popcorn on the stove seems simple but getting every kernel to pop is a real skill! Follow these simple steps for popcorn that is fluffy and kernel-free!
1. Use your OIL of choice to cover the entire bottom of the pan.
2. Put your stove on HIGH and add 3 kernels.
3. Cover with lid and listen..........wait for it.........POP......POP..........POP! Now it's showtime.
4. Add 1 CUP of Popcorn (Jenny prefers Orville Redenbacher)
5. Replace LID on top pan slightly cracked, letting a small bit of steam out will make popcorn fluffier.
5. SHAKE the pan occasionally on the stove. Why?... because this is what Jenny does.
6. Periodically dump into a large bowl and continue to shake till every kernel pops. ENJOY!
GRATEFUL GRANOLA by Marty Morawski (Yields 2 quarts)
1. Pre-heat oven to 300 degrees.
2. Combine: Rolled Oats – 6 CUPS, Pecans – 2 CUPS, Pepitas – 2 CUPS, Coconut Flakes – 1 ½ CUP, Brown Sugar – ¾ CUP
3. Combine in a separate bowl: Maple Syrup – ¾ C, Corn Oil – ½ C, Salt – 1 ½ tsp
4. Combine both mixtures and pour onto parchment paper-lined baking trays.
5. Cook for 45 minutes, stirring with a spatula and rotating trays every 15 minutes for even color.
CHILAQULES courtesy of Pinches Tacos
1. INGREDIENTS: Olive Oil; 1/2 cup diced white onion; 2 tomatoes, diced; 1 cup mozzarella cheese; 8 eggs; 1/2 cup Salsa verde (store bought is ok); 1/2 cup Salsa roja; 1 cup queso fresco; 1 cup cilantro; 1 cup guacamole; and 1 cup Mexican crema
2. Heat a large pan over medium heat with olive oil, add tomatoes and onion and stir to cook until onions are translucent
3. Add chips and toss until combined
4. Once combined, add both salsas and toss with chips for 30 seconds
5. Add eggs and toss until cooked through
6. Add mozzarella and toss until melted
7. Plate, then drizzle with crema, top with guacamole, cilantro and queso fresco as desired
8. Serve the guac and crema on the side
WACKY CAKE by Linda Linehan
This recipe is the brainchild of those that lived during WW II when ingredients like eggs and milk were scarce and mostly rationed. Wacky Cake is an easy (and fun) recipe to make with the kids, is very moist, dark and delicious! For those that crave a really good chocolate cake and want to remain gluten free, I have made it with almond flour and comes out just fine!
1. Preheat oven to 350 degrees.
2. In a medium bowl combine: 1.5 - C All Purpose Flour, 1 - Cup White granulated Sugar, 1 tsp Baking Soda, 4 Tbsp Cocoa Powder, ½ tsp of Salt
3. Mix all dry ingredients until well blended.
4. Make 3 “wells” in the dry mixture
5. 1 tsp Vanilla extract in the first
6. 6 Tbsp of Vegetable or Canola Oil in the second
7. 1 Tbsp of Cider Vinegar in the third
8. 1 Cup of Water over the entire mixture and Blend until smooth.
9. Pour into an 8X8 ungreased pan and bake for 30 to 40 Minutes until Toothpick comes out clean
10. Enjoy with your favorite Icing, my favorite is a rich creamy peanut butter frosting!
GLUTEN-FREE CHOCOLATE CARMEL BROWNIES by Linda Alterwitz Mizrahi
1. INGREDIENTS: 3 cups Almond Flour, 1/4 cup coconut oil melted, 1/4 cup maple syrup, 3 tablespoons vanilla, pinch of Himalayan salt, 1 cup chocolate chips, 1 cup caramel
2. Preheat oven to 350
3. In a large bowl combine flour, coconut oil, vanilla, maple syrup and salt.
4. Stir until dough comes together then add chocolate chips.
5. Line a 8x8 pan with parchment paper, letting it hang over the sides for easy removal.
6. Press dough into bottom of pan. Bake for 12 to 15 minutes.
7. Remove brownies from pan by lifting up parchment paper and place on rack to cool completely.
8. Drizzle caramel over brownies and enjoy!
EASY CLASSIC BEEF STROGANOFF courtesy of Joyce Lupiani
INGREDIENTS:
1 (12-oz.) package egg noodles
2 tbsp. butter
1 tbsp. vegetable oil
1 lb. sirloin, cut into 1" pieces
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 lb. baby Bella mushrooms, thinly sliced
1/2 large onion, chopped
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tbsp. tomato paste
4 c. low-sodium beef or chicken broth
2 tsp. dijon mustard
1 tsp. Worcestershire sauce
2 tbsp. cornstarch
2 tbsp. sour cream, plus more for serving
2 tbsp. freshly chopped parsley
DIRECTIONS
1. Cook egg noodles: Prepare egg noodles according to package instructions and toss with butter while still hot.
2. Cook beef: In a large skillet over medium-high heat, heat vegetable oil. Working in batches if necessary, add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. 3. Remove beef and place in a large bowl.
4. Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with beef.
5. Add remaining olive oil and add onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in broth, mustard, and Worcestershire sauce and bring to a simmer.
6. Make cornstarch slurry: In a small bowl, whisk some of the hot broth mixture into your cornstarch.
7. Pour cornstarch slurry into skillet and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.
8. Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley before serving.
BLUEBERRY BACON PANCAKES by Chef Doreen Fang
1. INGREDIENTS: 9 strips of bacon, 1 pint blueberries, 2 cups of pancake batter, prepared (follow instructions on pancake packaging), butter, maple syrup
2. Crumble 3 slices of cooked bacon and set aside in a small bowl.
3. On medium/high heat, put a griddle or large pan to start heating, add 1 tablespoon of oil, add more if needed, and heat it until hot.
4. Add desired amount of batter. Allow to cook and become golden on the bottom, flip over to allow the other side to cook. Add more oil if needed to get them golden and crispy.
5. Serve hot with the extra bacon and blueberries! Enjoy!
*Chef's Note: These are by far my most favorite pancakes I’ve ever eaten. I know that everyone at home right now may have different pantry items, so please get creative. Praying that all of you are safe, staying healthy and have what you need to get through this challenging time.
CHICKEN POSOLE RECIPE by Chef Ronnie Rainwater from Emeril Lagasse’s restaurants (Delmonico Steakhouse, Emeril’s New Orleans Fish House and Lagasse’s Stadium)
1. INGREDIENTS: 8 Dried Ancho Chiles (stems removed), 2 Yellow Onions (cut julienne), 10 Whole Garlic Cloves, 1 Whole Chicken (4-5 Lbs), 2 TBSP Oregano, 2 TBSP Ground Cumin, 2 Bay Leaves, Kosher Salt (to taste), 2 TBSP Vegetable Oil, 2 Quarts Hominy , 1-1.5 Gallons Water
2. Cover chicken in a large pot with water, 1 onion, 1 T of oregano, and bay leaves.
3. Simmer (not boil) until the leg bones are easily removed by simply pulling out.
4. While chicken is simmering, take a small saucepan, add vegetable oil and heat to medium-high heat.
5. Saute remaining onions, whole garlic, cumin, oregano and dried ancho chiles until slightly browned.
6. Add water, cover and simmer for approximately 20 minutes.
7. Add mixture to food processor or blender. Blend until smooth.
8. Once chicken is done, remove from the pot and slightly cool it to handle. Pull all the meat from the bones and add back to the stock along with chile puree.
9. Add salt to taste and simmer for an additional 30 mins.
10. Serve with desired garnishes such as diced onions, oregano, shredded cabbage, shaved radishes, fresh lime juice, tortilla chips, etc.
FERRERO ROCHER TOAST by Founder's Coffee
1. INGREDIENTS: Toast, Nutella, Cocoa Krispies, candied pecans and chocolate sauce
2. Add Nutella graciously on toast, sprinkle Cocoa Krispies & candied pecans evenly over Nutella. Drizzle chocolate sauce on top (as much as you like). Done!!!
SPAGHETTI ALLA CARRETTIERA by Joe Muscaglione
1. INGREDIENTS: 1/2 lb. spaghetti, 3/4 cup of freshly grated pecorino romano cheese, a few sprigs of fresh chopped parsley, 3 cloves of garlic, 1 fresh finely chopped chili pepper, and tablespoon of extra virgin olive oil
2. While the spaghetti is cooking, crush the garlic after peeling it, but leave it whole.
3. Add the grated cheese, the chili pepper, parsley, and garlic into an extra-large bowl. Mix.
4. As soon as the spaghetti is cooked ( extra al dente) toss into the bowl, mix well drizzle the OVO over pasta and eat. Discard the garlic.
*Chef's Note: It's Sicily's better, cooler version of cacio e pepe. My Grandmother's recipe she learned from her grandmother. more than 150 years ago.
BEST EVER TATER TOT CASSEROLE courtesy of Trevor Smith
INGREDIENTS
- 32 Ounce Package Frozen Tater Tots
- 1 Pound Lean Ground Beef
- 1/2 White onion, Diced
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 2 Teaspoons Worcestershire Sauce
- 1/3 Cup Sour Cream
- 1 10 Ounce Can Condensed Cheddar Cheese Soup
- 1 10 Ounce Can Cream of Mushroom or Chicken Soup
- 2 Cups Shredded Cheddar Cheese, Divided
- 1 15.2 Ounce Can Corn, Drained
- 1 14.5 Ounce Can Green Beans, Drained
1. Preheat oven to 350°F. Grease a 9x13 inch baking dish with non-stick cooking spray and set aside.
2. In a large skillet brown the ground beef along with the onion, garlic powder, salt, pepper, and Worcestershire sauce until the beef is no longer pink. Draine grease if necessary.
3. In a large bowl mix together the beef mixture with the sour cream, both cans of soup, corn, green beans, and 1 cup of the shredded cheese.
4. Spread the beef and soup mixture into the prepared pan. Top with an even layer of tater tots and bake in the preheated oven for 50 minutes, until tater tots are brown and the casserole is bubbling.
5. Top the casserole with the remaining shredded cheese and bake for 5 minutes longer until cheese is melted.
BEST EVER CHEESE GRITS courtesy of Joyce Lupiani
1. INGREDIENTS: 2 c. low-sodium chicken broth, 2 c. water, Kosher salt, 1 c. corn grits, 4 tbsp. butter, divided, 1 c. shredded cheddar, 1/4 c. freshly grated Parmesan, and freshly ground black pepper
2. In a medium saucepan, bring chicken broth and water to a boil and season generously with salt.
3. Reduce heat so mixture is at a simmer, then whisk in grits.
4. Simmer, stirring often, until grits have absorbed liquid and are very tender, 10 minutes.
5. Stir in butter and cheeses, then season with salt and pepper.
SMOTHERED PORK CHOPS courtesy of Kaitlin Hyland
INGREDIENTS
4 thick, bone-in pork chops
Kosher salt
Freshly ground pepper
1 c. all-purpose flour
2 tsp. garlic powder
1/4 tsp. chili powder
1/4 c. plus 3 tablespoons vegetable or canola oil, divided
2 medium yellow onions, thinly sliced
2 tbsp. butter
1 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
Chopped fresh parsley, for garnish
1. Season pork chops all over with salt and pepper.
2. In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour.
3. In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet.
4. Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes.
5. Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more.
6. Garnish with parsley and serve immediately.
