Thanksgiving Day Scalloped Potatoes

The most decadent recipe I have made to date, I believe. Now, I have talked about these potatoes in several Sunday videos, and last Friday Mikaela and I actually made them over live stream. What a beautiful disaster that video was. I encourage you to go watch it before making these.

The biggest debate during thanksgiving was: are scalloped potatoes the same as au gratin potatoes, and the official answer is no. “Scalloped potatoes are a milk based potato dish. The potatoes are usually sliced very thinly although what technically makes it ‘scalloped‘ is the milk base. A gratin on the other hand is any dish that is topped with cheese and/or bread crumbs and layered with bits of butter and is baked until brown and crispy.” – Thank you Google. I did however make au gratin macaroni and cheese which I will be posting next. On to the potatoes!

Ingredients
3lbs Yukon Gold Potatoes (Slice these about 1/8 of an inch)
3 Cloves of Garlic (minced)
3 Cups of Whole Fat Milk
3 Cups of a three cheese blend or the cheese of your choosing
1 Stalk of green onion diced
Pancetta or substitute bacon, but I love pancetta for the holidays. Pancetta and bacon are extremely similar as they are both cured pork belly, but pancetta is typically sliced paper thin, and gives off a less salty taste.
4 Tablespoons of Kerrygold Butter
4 Tablespoons of Flour
S&P

How To

About the potatoes, I sliced mine long ways as I am sure you can tell in the photo. Do not ask me why as it is just what I decided to do in the moment. I also sliced my potatoes by hand to give a more rustic approach. I slice my potatoes first because let’s be honest it is the worst part of making this dish, and then I place them in a bowl of ice water to prevent discoloration.

Cube and fry up that pancetta baby. We want it to be nice and crispy! Save the fat though!

Remove the crispy pancetta, and throw in your garlic and green onions. Let them cook for about two minutes to just wake those babies up.

Now, the roux. We have been over a roux a many times on WWB. Place your butter in a medium heat pan, and a dash of olive oil to prevent the butter from burning. Wait until your butter is nice and bubbly to throw in the flour. Let the flour and butter get along for 3-4 minutes or until it no longer smells like raw flour. Pour in your milk and immediately begin to whisk. Bring this to a simmer once there are no longer clumps of flour/butter. Your sauce should coat the back of a spoon when you test the thickness. Turn down the heat to low, and add your cheese one cup at a time and whisk whisk whiiisk. S&P for taste, and the sauce is complete!

Oven should be at 400 degrees.

I layer this dish like lasagna. I ladle a spoonful of sauce on the bottom of a buttered casserole dish, layer of potatoes, layer of pancetta/green onion/garlic mixture, and repeat until you just can’t fit anymore potatoes in there! I cover this with foil, place it on a cookie sheet because it will boil over, and let it bake for 45minutes, then remove the foil and let bake for 15 minutes, and last but not least add a fine layer of cheese and broil for 5 minutes.

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Honey Balsamic Roasted Brussel Sprouts with Walnuts

I love walnuts. I would put them on everything if I could. Why did it take me so long to make a dish with brussel sprouts and walnuts? Two of my favorite foods. Do not cry to me about your hate for brussel sprouts….you just aren’t cooking them right. Also, I know lots of people prefer pecans to almonds especially in savory dishes but not I! Always feel free to change up recipes for your dietary needs…..or just don’t eat it!

Ingredients
3lbs of Brussel Sprouts halved (I was making these for dinners for the week so roughly 6 servings here)
TBSP Kerrygold Butter
1/4 Toasted Walnuts
1/4 Cup Good Quality Balsamic
3 TBSP Honey
S&P

How To
Preheat your oven to 400 degrees. Half your brussels and lay them out on a sheet pan, I used avocado oil to drizzle, and then popped those bad boys in for 15 minutes. While your sprouts are in the oven melt your butter in a saucepan. Place walnuts in the pan to toast up with the butter about 3-4 minutes on medium heat. Remove walnuts from your pan and put both the balsamic and honey in the pan. Let the fluids come to a soft boil and let them reduce. On medium heat this process takes about 6-7 minutes and you want the reduction to coat the back of a spoon. Once your sprouts are out of the oven the plating is up to you! If I were taking these somewhere as a side of appetizer I would scatter my walnuts on top the sprouts and do a slight drizzle of the reduction so that the vibrant colors do not become muddy and that is exactly how I photographed these……then mixed everything up and called it a day! Presentation is everything! Unless, it’s just you and your husband …… like me.

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Roasted Red Pepper Hummus

Lord have mercy do not bring hummus as a Christmas appetizer unless your entire family is vegan. I about got voted off the island for bringing hummus a few Christmas’ back. You know what, though? I am a grown up(kind of) and have my own blog now so I am just going to publish the recipe because I am a loud and proud hummus lover!

Embarrassing Fact: A few colleagues of mine had a hummus war competition and it just so happened to be on the day I was interviewing for a management position at my work. Well, ALL afternoon my stomach would not stop sounding like a blue whale searching for its family and couldn’t tell if I was just nervous OR overdosing on too much hummus.

P.S plain hummus is boring – make some exciting flavors and share them with me! I know roasted red pepper is pretty boring, too but I love it!!

Recipe

2 Cups chickpeas drained and washed
1/2 Cup Tahini (just buy it – I know it’s expensive but it’s what makes hummus HUMMUS)
1 whole lemon squeezed
1/4 Cup Extra Virgin Olive Oil
3 Cloves Garlic
1 Cup Roasted Red Bell Peppers (I roast mine on the oven – stick them in a ziplock once black- let them steam – take off the char and done)

How To

How easy is this? Throw it in the food processor and hit the Go button. Blend until smooth and the consistency you’d like – you may need to add additional olive oil. I crack fresh pepper on top one plated, a squirt of lemon, and a final drizzle of olive oil. Eaasy breezy beautiful snack. Pita chips, veggie sticks, naan bread. Gurl.

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Spanish Cauliflower Rice

I love real rice. I am not a rice hater, BUT it doesn’t make me feel the best a few hours after consuming, and you know the world is currently OBSESSED with cauliflower rice. I thought, well what the hell let’s try it and it worked! This recipe was so so so easy, flavorful, and you can eat more because it’s just veggies not rice! I am planning on making many different varieties so be on the lookout – this is only the beginning!!

Cauliflower rice is stupid expensive in the store – read below to learn how to make it all on your own!

Ingredients

1 Head of Cauliflower
2 TBSP Kerrygold Butter
1 TBSP Olive Oil
6 Roma Tomatoes (use the variety you prefer and cube them)
1/2 Jalapeno – diced
1/2 White onion – diced
3 Cloves of garlic – diced
3 TBSP Taco seasoning (I make my own which is: cumin, garlic, oregano, paprika, chili powder, red pepper flakes, and onion powder)
S&P

How To

Cut your cauliflower into large pieces. I had to make this in two batches even though I have a fairly large processor. Pulse the cauliflower in the processor until it is a rice like consistency.

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On medium heat saute your onions, jalapenos, tomatoes, and seasoning with the butter and olive oil. I only cook everything for about 5 minutes, but this part is totally up to you. THEN I bump the heat to high and throw down the riced cauliflower, stir it around or about 3-4 minutes and pull OFF the heat! Cauliflower rice does not take long at all and you still want that nice “rice bite” as I call it. Enjoy!

Bacon & Jalapeno Deviled Eggs

How did eggs get the name “deviled”? Hold on. I need to Google. “The term “deviled“, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, includingeggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.” Today we learned! You are welcome!

Okay, so, let me get real with you. I am famous for my deviled eggs…..seriously. My grandmother calls me before EVERY event and that is all she ever wants me to bring. I can make panna cotta, bruschetta, stuffed mushrooms, garlic bread, and a wide range of appetizers, and yet I am always called on for deviled eggs. Krystal, does it make you famous for something if only your grandma is asking for it? Um, yes, Internet, thank you. I will tell you why. My grandma is SASSY. Well, all my grandmas are sassy they are the ladies I get a lot of my own sas from but the grandma that loves my deviled eggs has the other two beat when it comes to honest opinions. We would often go to little diners for lunches or dinners growing up with my grandma, and if she didn’t like something she didn’t eat it anyways and remind herself not order it again, but send it back, and I always remember my parents being so embarrassed that she was sending food back or critiquing service. I didn’t really know what to think of it as a child, but as an adult I love her for it. You shouldn’t have to eat something you do not enjoy and you shouldn’t have to lie about something just to not hurt someone’s feelings. My grandma tells ME when she doesn’t like something I’ve made, in fact she is probably my best critic for my food because she doesn’t sugar coat. My deviled egg loving grandma is honest, blunt, and one of my biggest supporters in life. You bet your butt I make deviled eggs when she asks, and they ARE the best.

Now, let us discuss a can I cannot close once I open it. Mayonnaise. Deviled eggs, potato salad, pasta salad, and all other recipes requiring mayo are to be made with MAYONNAISE and NOT Miracle Whip…… I can’t believe I even typed its name it’s like saying he who shall not be named from Harry Potter. No, no, noooooo. First of all IF we are going to call MW food it is technically labeled as a salad dressing(vomit) so it has no business in these recipes. MW is sugar. Soooooo much sugar. MW is NOT mayonnaise so please do not disgrace yourself by using it! #endrant Please remember I am German…..I take my mayo very seriously.

I have yet to decide if I am going to share my OG recipe with y’all, but I do have many variations that I make. Hint: Grandma does not like the variations. My latest variation was Bacon & Jalapeno Deviled Eggs….make them. Yesterday.

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Ingredients

However many eggs you want to make – I made a snack so I used 6 eggs BUT I am giving your the recipe for if you were making 12
1/2 Cup GOOD mayo
1/4 Cup Dijon Mustard
S&P
4 Strips of Bacon (add a little bacon fat to your filling)
1 Jalapeno sliced in rounds then cut in half again (moons) – pickle these quickly in some red wine vinegar OR go to We Olive and get some pineapple balsamic because I pickled them in that real quick
Dash of your favorite hot sauce
Dash of a good quality olive oil (I used garlic)

How To

I wish I could tell you I am an expert hard egg boiler but I am not. I follow instructions via the internet – Place eggs in pot and cover one inch with cold water, bring water to a boil, cover and remove from heat for 8 minutes. They turn out nice and soft for me I just cannot ever get them to peel beautifully but other than that the egg itself turns out yummy! I do let the eggs chill for about an hour before peeling/preparing.

Okay, take the eggs yolks, mayo, mustard, oil, hot sauce, and S&P and throw them in a food processor. I prefer my filling to be smooth because I like to pretend I am fancy but you can ALWAYS mash the yolks with a fork and incorporate the filling that way. I throw the filling into a ziploc bag to pipe back into the empty shells, because fancy? Garnish with your crumbled bacon, slivers of jalapeno, and I added tomato and ALWAYS fresh cracked pepper or paprika or red chili flakes OR ALL! I hope you enjoy these!

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Chicken Fried Steak Bites!

Okay, so like, did everyone know as a kid that chicken fried steak was actually steak and NOT chicken? I know I know it is in the name, Krystal but it tricked me every time! I would get so excited thinking we were having fried chicken to only be served this chewy fried steak. UGH.  I never really liked red meat as a kid and even now as an adult I rarely eat it. I tend to stick with fish, chicken, and 3-4 nights a week vegetarian. I am not a big red meat eater and when I am it has to be done right, and so I generally leave it up to the expert: 2nd dad. I can make chicken fried steak though, right? Yes! I made these a little differently by cutting the cube steak into pieces rather than “steaks” and making bites to dip in black pepper gravy. Baby, these were good. I am now a fan of chicken fried STEAK.

I found that chicken fried steak (CFS) is all about the gravy. Gravy is life. Gravy runs through these veins. I served these with mashed potatoes, because what else? These would be an excellent appetizer for a party.

Ingredients

2lbs Cube Steak (I cut mine into pieces) Cube steak is generally just top round that has been tenderized
2 eggs
1 1/4 Cup Flour (can substitute almond or coconut here) – reserve 3TBSP for gravy
S&P
Garlic Powder
Fresh Cracked Black Pepper
25-30 Saltine Crackers
1/4 Cup Panko
Vegetable oil for frying
1 1/2 Cups Whole Milk (coconut milk can be substituted)
1/2 Cup Beef Stock
3 TBSP Kerrygold Butter

How To

Set up your batter section while your oil is heating up for frying. As always with 99% of fried foods you COULD bake these by getting some color on them and then placing in the oven, but we are going authentic today. Beat your eggs in a bowl. In a separate bowl add the crushed saltines, garlic powder, pepper, panko, and flour. I do not add salt to this because the saltines have salt.

Cut the cube steak into strips. Place strips into eggs, then into the dry batter, and then into the fryer! Since these are strips and not full steaks they only take 4-5 minutes a piece in the oil. Place them on a paper towel once out of the oil to get rid of excess oil. Taste one to see if they have enough salt for your liking.

Now, the most important part – the gravy. Country gravy. I always make gravy with pan drippings but it isn’t possible with chicken fried steak since you know….you fry it. We will pass on using oil in our gravy. Melt your butter and make a roux with those 3TBSPs of flour we reserved. Once your roux is cooked add the milk and beef stock. I added the beef stock as a little trick for one you could split the milk/stock ratio and save some calories, and two it adds a beef flavor that the gravy would lack due to the pan drippings situation. Let your gravy thicken and right before serving add a TON of freshly cracked black pepper. Delicious!

I still prefer fried chicken…… but these were bomb! Bring these to your next event and as always if you make this recipe tag us on Instagram or Facebook!

 

Vegetarian Coconut Curry

I have been making curry for a long time and every time I do I get these weird ass looks from people. Like, are we not in America? I don’t talk shit about your “Chinese” food……even though orange chicken from Panda Express is not authentic, Kyle. I can have any cuisine I want delivered to my door in a matter of minutes. America is a mixing pot of foods, hello! How are there so many people out there AND that I apparently know that have not had curry?! The real question is why have you waited so long to provide a recipe, Krystal?
Fine.

I just recently started using coconut milk. I know I know, vegan/vegetarian friends I am an awful person, but I have now seen the light. Another weird food people seem to be terrified of. You guys, unless you are allergic to coconut like my mother claims to be you must put coconut milk in this recipe or I will not speak to you. Coconut milk is luxurious, smooth, and adds a creamy component you never thought you needed and will never be able to live without. It does NOT make your dish taste like coconut, it does NOT taste like the coconut I guarantee most are familiar with because although Malibu rum is delicious it is not the real flavor of coconut…….Krystal.

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Now, let us discuss curry. “Curry” is a mix of spices made up mainly of: curry leaf, coriander, turmeric, cumin, fenugreek, and chili peppers. I made this particular recipe with a yellow curry blend as it is the only blend Raleys sells…….because it’s not spicy and let’s be honest not too out of the norm. Curry comes in all different colors and spice levels though, and even I have yet to venture out and make those on my own. I do order red, yellow, and green curry when me and the other girl at work order Indian/Thai. You can, of course make your own blend, but no thank you for me. The spices in this blend are perfect as there really isn’t too much of any one spice to overpower the others.
Curry is set it and forget it for at LEAST a few hours. It’s stew but 100000 times better. This is an ultimate comfort dish for us and a staple. I make curry of different variations several times a month.

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Please don’t mind my giant tub of pink salt my dad brought me. Yay Costco!

 

Please please PLEASE get out of your comfort zone and make this. When you do post it. Even if you hate it and feed it to your dog…..tell me!

Recipe (Finally)

Ingredients
1 Can of Coconut Milk
4 Tablespoons Curry Powder of your choosing
2 Tablespoons of Kerrygold butter
1 Tablespoon Avocado Oil
1 Medium Yellow Onion
1/2-1 Cup Veggie Stock
2 Cloves of Garlic
1 Can of Chickpeas
10-15 Small Golden Potatoes cut in quarters
3 Carrots
Green onions or cilantro, jalapeno, lime, and a runny egg for garnish if you so choose.

Saute your onions and carrots in the butter and avocado oil and once they are golden in color add your garlic to cook for 1-2 minutes. Add your curry powder to really wake up the spices, and then add the entire can of coconut milk to the pan. Mix and get all the goodness off the bottom of the pan. Now, when to add the chickpeas is a personal opinion. I personally like them to simmer for the few hours with the potatoes and carrots, but some people prefer them to maintain their body and then you would want to add them about an hour before serving. Add potatoes, salt and pepper. Because potatoes soak up so much flavor/fluid I added half cup of veggie stock which made the curry initially too thin BUT once this simmers for a few hours it is perfect. Consistency is very similar to a beef stew that has marinated all day. Remember you can add whatever you want to this! I simmer mine on low heat for 4 hours and everything comes out magical.

Serve over rice or even more veggies!

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