Jess's Recipes

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.

I read this on a blog the other day and it looked so easy I just had to try it. In a soup pot mix together: 1 large can corn (drained) 1 can black beans (drained) 1 can refried beans (I used fat free) 2 cans chicken broth Shredded cheese (to your liking) Stir all ingredients together and simmer until warm. Serve over tortilla chips and more cheese and top with cheese. I added leftover shreds of chicken breast from a leftover rotisserie chicken to make this a chicken tortilla soup. I am thinking that next time I would like to add some more kick...but it was good and hearty as is.