Jess's Recipes

Beef and Broccoli Stir Fry 1/4 cup soy sauce 1/4 cup dry Sherry 1 tablespoon honey 1 tablespoon (packed) chopped garlic 2 teaspoons grated orange peel 1 pound flank steak, cut diagonally across grain into thin strips 1 large head broccoli, cut into florets 2 tablespoons vegetable oil 1 tablespoon cornstarch Cooked white rice Whisk first 5 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours. Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well. Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside. Add meat to wok and stir-fry until almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2 minutes. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes. Season to taste wi...

Simple Beef & Kidney Bean Chili Serves 8-10 2 tablespoons canola oil 2 medium onions, finely chopped 1 red bell pepper, cut into 1/2" chunks 6 cloves garlic, minced 1/4 cup chili powder 1 tablespoon ground cumin 2 teaspoons ground coriander 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 2 pounds ground beef 2 {15 ounce} cans red kidney beans, drained & rinsed 1 {28 ounce} can fire roasted tomatoes 1 {28 ounce} can pureed tomatoes kosher salt & freshly ground pepper, to taste Heat the oil in a large stockpot over medium heat.  Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano & cayenne pepper.  Saute until the vegetables begin to soften & brown {about 10 minutes}.  Add in the ground beef & cook until it is no longer pink, breaking it up as it cooks {about 5 minutes}. Transfer the beef mixture to a slow cooker.  Add in the kidn...

Eggnog Bread 1 cup eggnog 2 teaspoons rum flavored extract 1 cup white sugar 1 teaspoon vanilla extract 2 eggs, beaten 1/2 cup butter, softened 2 1/4 cups flour 2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1/2 teaspoon salt Preheat your oven to 350 degrees. Grease one large loaf pan or 3 mini loaf pans. Mix together the first 6 ingredients until they are blended well. Sift together flour, baking powder, salt and nutmeg. Add dry ingredients to the eggnog mixture and mix until just moistened. Pour into prepared pan(s). Bake large pan for 40-60 minutes or until toothpick inserted comes out clean. Smaller loaf pans can bake for 35-40 minutes! Cool for 10 minutes, remove from pan, and then let cool completely on a baking rack. Wrap tightly and store in the refrigerator for easy cutting! YUM! From smashed peas and carrots

I took this from Jessica Carey's blog. Her friend Ali made this and I would like to make it soon. Mash Ingredients 2-3 potatoes, maybe 4 2 or 3 large carrots 1/2 -3/4 o head of cauliflower 1/2 cup milk, or so (whatever kind you have on hand) 3-4 cloves garlic (or more if you like this garlicky) 2-3 tablespoons butter (margarine, whatever) sour cream (if you have it on hand) salt pepper Peel and chop potatoes and carrots into small chunks. Cut cauliflower into similarly sized pieces. Put all ingredients in a large pot with cool water and bring to a boil. Once cooked through and soft, drain and return potatoes, carrots and cauliflower to pot. Mash as you would for mashed potatoes and add milk, butter, and, if using, sour cream. Mash to desired thickness and add salt and peppe to taste. You can use hand mixer, stand mixer or even an immersion blender (which is what I

6 bone-in pork chops course salt freshly ground black pepper 1 T olive oil 2 T unsalted butter 1 lg white onion 3 c cored, sliced apples 1 c beer, wine, cider or chicken broth 1. add 1/4 cup of table salt and cold water into a container (qt size zip lock bag for example) and brine the pork chops for @ least 60 minutes. When complete pat dry with paper towels. 2.Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate. 3.Swirl the butter into the pan. Add the onion and apples. Sauté until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other li...

Any firm, underripe tomato can be used in this recipe. A well-seasoned cast-iron skillet is ideal for frying the tomato slices. We prefer a fine-textured cornmeal for this recipe; coarser cornmeal will make the coating excessively crunchy. 2 1/2 cups unbleached all-purpose flour 1 1/2 cups fine-ground white or yellow cornmeal such as Quaker Salt and ground black pepper 1/4 teaspoon cayenne pepper 1 large egg 1 cup buttermilk 1 teaspoon baking powder 1/2 teaspoon baking soda 2 medium green tomatoes (about 12 ounces each), cored and sliced 1/4-inch thick (for a total of 12 to 14 slices) 1 1/2 - 2 cups vegetable oil Instructions 1.1. Measure 1 cup flour into a large shallow dish. Measure remaining 1 1/2 cups flour, cornmeal, 1 tablespoon salt, 1 teaspoon pepper, and cayenne into a second large shallow dish. Beat the egg, buttermilk, baking powder, and baking soda in a medium bowl (mixture will bubble and foam). 2.2. Working with several slices at a time, drop the tomatoes in the ...

3 zucchini, cubed 3 potatoes, peeled and cubed 1 bunch of leeks, cut in 1-2 inch lengths olive oil 1-2 boxes of chicken broth Boil the potatoes in salted water. When they are almost ready, add the zucchini, and boil until both veggies are slightly soft. Drain and set aside. In a bowl of cold water, clean leeks by swishing them around to remove dirt. In a soup pot, heat a bit of olive oil (a tablespoon is fine. Lift the leeks out with a slotted spoon and saute in olive oil until soft - don't burn - then add the potatoes and zucchini. Season w/salt & pepper - cover with the broth & then bring to a boil. Then turn down the heat and simmer for a few minutes - check taste & season as desired. Blend in the food processor in small batches until all is blended - adjust broth thickness by adding more broth. Makes a meal & is great w/toasted bread Optional - you can add cream & swirl it on top of the soup. Can be served hot or cold.