However you choose to celebrate the holidays this year, we hope that your bellies are filled with good food, and that your hearts are filled by the ones you love! Below are a few of our favorite family recipes.
JASON & TRAVIS’ MAMAH’S CHICKEN CASSEROLE
Time: 1 hour
1 whole chicken or chicken breast
1 – 8oz package of noodles
1 – 6oz can of mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup (or celery) + 6 oz water
1 1/2 cup freshly grated cheddar cheese
1. Preheat oven to 375.
2. Boil chicken until done. Remove from bone.
3. Cook noodles in the broth from the chicken.
4. Mix everything (except cheese) together in a separate bowl once done.
5. Transfer to baking dish and put cheese on top. Bake until it bubbles.
For added crunch, add croutons on top.
JESSICA’S FAMOUS CHOCOLATE ICE CREAM
Time: 30-45 minutes
Makes: 1 Quart
2 cups heavy whipping cream
¼ cup sweetened Ghiradelli Cocoa powder
6 oz of dark chocolate chips. (I prefer Guittard or the ones from Trader Joes)
1.5 cups of whole milk
2/3 cup of raw turbinado sugar
1/8 teaspoon of sea salt (I give my grinder two clicks)
3 large egg yolks beaten
½ teaspoon vanilla extract
1. Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
2. Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
3. Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.
4. In a small bowl, whisk together egg yolks.
5. In a saucepan over medium heat, whisk together milk, sugar and sea salt.
6. Once the milk mixture is slightly warm, gradually add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition. This is to create a custard. You add the warm milk to the eggs so that when you put it into the pan it doesn’t turn into scrambled eggs, which can happen if your milk is too warm.
7. Continue to cook the custard over low/medium heat and stir the mixture constantly with a spatula until it thickens, and lightly coats the spatula (it does this when it reaches about 170 degrees F).
8. Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer.
9. Add the vanilla and stir to combine.
10. Place a lid or foil on top and let the mixture cool in the refrigerator overnight. The next day you will notice how much your custard has thickened. This also makes a wonderful chocolate pudding!!
11. The next day churn in an ice cream maker for 25 minutes, and voila you will have the best chocolate ice cream you have ever tasted!!
JESSICA’S DECADENT SCALLOPED POTATOES
Time: 60 minutes
2 pounds Yukon Potatoes
4.5 tablespoons butter
2.25 cups of whole milk
1.5 teaspoons of salt (I like to use a little more and I like Himalayan)
2.25 cups of sharp cheddar. Splurge on your cheddar!
Pepper in some fun !
1. Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8×8 or 9×9 inch baking dish will work).
2. In a small sauce pan, melt butter and stir in flour.
3. Whisk in the milk very slowly and season with salt and as much pepper as you would like
4. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
5. Reduce heat and stir in 1 cup of the cheddar cheese.
6. Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
7. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
8. Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.
GRANDMA PETERSON’S COCONUT CREAM PIE
Time: 60 minutes
1 cup sweetened flaked coconut
3 cups half-and-half
¾ cup white sugar
½ cup all-purpose flour
2 large eggs, beaten
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
1. Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
2. Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
3. Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly. Continue cooking and stirring for 2 minutes more.
4. Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
5. Pour custard into pie shell and chill until firm, about 4 hours.
6. Top with whipped topping and reserved toasted coconut.
MRS. LANE’S TORTILLA PATATA
Time: 30 minutes
1/2 bag frozen tater tots (you can also do fresh potatoes, cubed)
1. Put 1/2 bag of frozen taters into microwave for 1 minute 30 seconds
2. Heat oil in a pan
3. When the potatoes are done, put them in the pan and smash them all up. Smash them in a flat even layer in the pan. Add a little more oil to let them fry a bit. Stir it up and frying until they crispy.
4. In separate bowl (kinda big bowl), beat 6 eggs. When the potatoes are crispy, add them to the bowl with the eggs, salt and pepper… mix it all together really well.
5. Put about 1 tablespoon butter in the pan. Let it melt and then pour in egg and potato mixture. Put lid over pan and let it cook on medium/low heat until the center doesn’t look so gooey. The bottom should start looking a little crispy but not burnt.
6. When it’s looking firm slide it onto a plate. Then flip it over into the pan to cook the other side (don’t cover it). Cool until this side looks a little crispy too.
7. Cut like a pie and enjoy.
We like to put cheese and green dragon sauce from Trader Joe’s. You can also do salsa, avocado, or your favorite hot sauce!
THE LANE FAMILY’S CRAB CORN CHOWDER
Time: 30 minutes
4 T butter
5 T flour
2 C chicken broth
2 ½C milk
1 T butter
4T finely chopped onion
1T dried parsley chopped
2 C frozen white corn
¾ C crabmeat (fresh or canned) or more
½tsp lemon juice
¼tsp Worcestershire sauce
Dash of Tabasco
Marinate drained crabmeat in lemon juice, Worcestershire sauce, and tabasco. Set aside.
Melt 4T butter and add flour to make roux, cook 2 minutes.
Add broth and milk to roux. Cook until it thickens, about 10 minutes. Set aside
In a large pot, melt 1T butter and add onion and cook until soft.
Add parsley. Chop 1C corn in Cuisinart to consistency of corn meal. Add to onion pot. Add remaining corn and cook until it begins to brown. Add the white sauce, salt and pepper and cook until thickened.
Add marinated crabmeat. Bring to a boil. Reduce to a simmer. Season to taste.
Serve with croutons.