Recipes To Try While You Stay At Home

Do you have a new (or new to you) recipe that you have tried during the stay-at-home? We would love to hear from you! Recipes, with photo, if available, can be submitted to ads@the drummer.com.

Bacon Mac ‘N Cheese Cornbread Skillet      

1-3/4 c. uncooked elbow macaroni

8 bacon strips, chopped

1 c. shredded smoked Gouda or cheddar cheese

1 c. shredded pepper jack cheese

4 oz. cream cheese, cubed

6 large eggs, divided use

3 c. 2% milk, divided

4 green onions, chopped

1 tsp. kosher salt, divided

1/2 tsp. pepper, divided

1 package (8-1/2 oz.) corn bread/muffin mix

1/2 tsp. smoked paprika

Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, in a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.

Drain macaroni; add to drippings. Stir in shredded cheeses and cream cheese; cook and stir over medium heat until cheese is melted, 2-3 minutes. Whisk 2 eggs, 1 cup milk, green onions, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; pour into skillet. Cook and stir until slightly thickened, 3-4 minutes. Remove from the heat.

Reserve 1/4 cup bacon for topping; sprinkle remaining bacon over macaroni. Place corn bread mix, paprika, remaining 4 eggs, 2 cups milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a blender; cover and process until smooth. Pour over bacon.

Bake until puffed and golden brown, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with remaining 1/4 cup bacon and additional green onions.  Eight servings.

.

Buttered Brussels Sprouts and Radishes   

Kosher salt

1-1/2 lbs. Brussels sprouts, halved (quartered if large)

1 lb. radishes, trimmed and halved (quartered if large)

4 T. unsalted butter

1 shallot, finely chopped

Freshly ground pepper

2 tsp. chopped fresh tarragon

2 tsp. chopped fresh parsley

Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.

Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.  Serves 6 to 8

Cheddar Jalapeno Chicken Burgers with Guacamole  

1/2 c. finely chopped onion

1/3 c. finely shredded cheddar cheese

1/4 c. minced fresh cilantro

2 garlic cloves, minced

2 tsp. finely chopped jalapeno pepper

1 tsp. ground cumin

1 tsp. paprika

3/4 tsp. kosher salt

1/4 tsp. freshly ground pepper

1-1/2 lbs. ground chicken

4 hamburger buns, split

1/2 c. guacamole

Optional toppings: sliced red onion, lettuce leaves, salsa and sour cream

In a large bowl, combine the first nine ingredients. Add chicken; mix lightly but thoroughly. Shape into four 3/4-in. thick patties.

Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat 7-8 minutes on each side or until a thermometer reads 165°. Serve on buns with guacamole and additional toppings as desired.  Serves four burgers.

Mini Cheese Balls

1 package (8 oz.) cream cheese, softened

2 c. shredded sharp cheddar cheese

Optional toppings: toasted sesame seeds, minced fresh rosemary and paprika

Optional garnishes: halved rye crisps or pita chip, and rolled tortilla chips

In a large bowl, combine cheeses. Shape into 36 balls; roll balls in desired toppings. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp, pita chip half, or rolled corn chip into the top of each cheese ball.  Makes 36 cheese balls.

Scalloped Potatoes with Tomatoes and Bell Peppers

2 large egg yolks

1-1/2 c. whole milk

1-1/2 c. heavy cream

1/2 tsp. freshly grated nutmeg

Kosher salt and freshly ground pepper

3 cloves garlic, smashed

2 bay leaves

1 lb. russet potatoes, peeled, sliced 1/8” thick & patted dry

1-1/2 c. coarsely grated gruyere cheese (about 6 oz.)

4 Roma tomatoes, sliced 3/4” thick

2 bell peppers (yellow or orange), cut into 3/4”-thick strips

1 onion, halved & sliced 1/2” thick

2 T. extra-virgin olive oil, plus more for the baking dish

3 tsp. herbes de Provence (found at local grocery store)

1-1/4 c. breadcrumbs (fresh or dry)

Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.

Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.

Preheat the oven to 375 degrees F. Brush a 1-1/2 quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.

Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

Peanut Butter Chocolate Poke Cake

1 package chocolate cake mix (regular size)

2 tsp. vanilla extract, divided

Dash salt

2/3 c. creamy peanut butter

2 cans (14 oz. each) sweetened condensed milk

1 c. confectioners’ sugar

TOPPINGS: chopped peanut butter-filled sandwich cookies or peanut butter cups or a combination of the two

Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs.

Whisk peanut butter and sweetened condensed milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours.

Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners’ sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers. 20 servings.

Quote of the Week:

“We cannot do everything at once, but we can do something at once.” 

~ Calvin Coolidge