Apple Cider Meatballs
By Cheri Burke - Codes Enforcement
INGREDIENTS:
• 2 cups apple cider (can substitute Simply Apple juice in the refrigerated section, wouldn’t recommend bottled juice from the juice aisle)
• 1/2 cups maple syrup
• 3 tbsp apple cider vinegar
• 1/2 tsp apple pie spice
• 1/2 tsp cinnamon
• 50 frozen meatballs
DIRECTIONS:
• Combine the first five ingredients in a crockpot or pressure cooker and whisk together. Add meatballs, toss to coat.
• Cook on low for 4-8 hours in crockpot OR cook for 30 minutes on meat setting in pressure cooker.
• Can serve as-is once done or for extra flavor, drain liquid from meatballs, keeping meatballs warm. Separate fat from cider. Boil cider on high, stirring often, until reduced by about half. This makes it a syrupy glaze. Toss the meatballs in the glaze.
Crab Salad
By Lisa Wilson - Parks and Recreation
INGREDIENTS:
• 2-3 lbs flaked imitation crab meat - cut into smaller pieces)
• 2 stalks of celery - chopped fine
• 1 small sweet onion - chopped fine
• 1/2 cup sweet pickle relish - or to your taste
• 2 packages dry ranch seasoning
• One 30 oz jar mayonnaise of choice - I use Miracle Whip
• A little sugar to taste - approx. 3-4 tbsp
DIRECTIONS:
• Mix ranch, mayonnaise, and sugar until well blended and creamy.
• Add onion, celery and pickle relish
• Pour over crab and mix until coated
• You can also add cooked, peeled, deveined, tail off shrimp if you desire
Quiche (original recipe)
By Renae Bowman - 311
INGREDIENTS:
• 9" pie crust
• 4-6 slices bacon, crisp & crumbled
• 1/2 log hot pork sausage, browned
• 1 cup shredded cheese
• 1/3 cup chopped onion
• 4 eggs
• 2 cups heavy cream
• 3/4 tsp salt
• 1/4 tsp pepper
DIRECTIONS:
• Pre-heat oven to 425°.
• Place pie crust in pie dish. Sprinkle bacon, sausage, cheese and onion in pie crust.
• Beat eggs slightly and add remaining ingredients. Pour over bacon, sausage, cheese and onion.
• Bake uncovered for 15 minutes then reduce heat to 350° and bake about 30 minutes or until knife inserted comes out clean. Let stand 10 minutes.
Quick Chicken and Gnocchi Soup
By Hope Ealey - Housing and Neighborhood Development
INGREDIENTS:
• 3 tbsp unsalted butter
• 1 cup chopped carrots
• 1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup)
• 2/3 cup chopped celery
• 3 garlic cloves, finely chopped
• 2 tsp fresh thyme leaves
• 1 tsp poultry seasoning
• 3 tbsp all-purpose flour
• Salt and pepper
• 6 cups chicken stock
• 1 cup heavy cream
• 1 16-oz package of gnocchi
• 1/2 rotisserie chicken, skin and bones removed, meat torn into bite-sized pieces (about 2 cups)
DIRECTIONS:
• In a large pot, melt butter over medium heat. Add the carrots, leek, celery, garlic, thyme, and poultry seasoning. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
• Sprinkle with the flour, then cook, stirring, 2 minutes. Gradually stir in the stock and cream, and bring to a boil over high heat.
• Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper.
Sheet-Pan Vinegar Chicken
By Alexandria Marsicovetere - Sustainability
INGREDIENTS:
• 1 medium red onion, cut into 1/4-inch thick wedges
• 1 1/2 tablespoons olive oil, divided
• 2 bone-in, skin-on chicken breasts, cut in half
• 4 bone-in, skin-on chicken thighs
• 3/4 tsp smoked paprika
• kosher salt and freshly ground black pepper
• 1/2 cup sherry vinegar
• 1 pint mixed-color cherry tomatoes
• 3/4 cup pitted Castelvetrano olives, coarsely chopped
• 2 cloves garlic, minced
• 1 teaspoon chopped rosemary
• 1/4 cup chopped flat-leaf parsley
INSTRUCTIONS:
• Preheat the oven to 450 F.
• Toss the onion with 1/2 tablespoon of the olive oil on a large, rimmed baking pan.
• Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the pan then roast in the oven for 15 minutes.
• Meanwhile toss the cherry tomatoes, olives, garlic and rosemary with the remaining tablespoon olive oil and a big pinch of salt. After the 15 minutes, add the mixture to the sheet pan and continue to roast until the chicken is golden brown and cooked through, 10-15 minutes more.
• Sprinkle with the parsley and serve the chicken with the vegetables and juices from the pan.
Shrimp and Mirliton Casserole
By Kelly Lee - 311
INGREDIENTS:
• 8-10 medium to large Mirlitons (chayote squash)
• 2 sticks plus 2 tbsp salted butter
• 2 cups chopped onions
• 2 bell peppers chopped
• 1 rib celery chopped
• 1 tbsp minced garlic
• 1/2 cup chopped fresh parsley
• 1 1/2 cups cooked bacon
• 1 lb 70/90 boiled shrimp
• 3 cups Italian bread crumbs
• 2 tbsp Tony’s creole seasoning
• 2 tbsp salt
• 1 tsp black pepper
• 1 tbsp crab boil
• 1 tsp cayenne pepper (optional)
• 1 tsp of Worcestershire sauce
INSTRUCTIONS:
• In a large pot boil Mirlitons whole with crab boil and salt until tender, about 45 minutes to 1 hour. Let cool then peel, remove and discard the seeds and any stringy pulp. Chop the pulp into small pieces and put into colander to drain. Set aside, drain well before using.
• Preheat oven to 375 degrees. Butter a 9 x 13 baking pan or large casserole dish.
• In a roasting pan or Dutch oven, cook bacon until fat is rendered, melt 1 stick of butter and sauté onions, bell pepper, and celery, until, onions are clears (about 5 minutes).
• Add the Mirliton, garlic, parsley, hot sauce, Worcestershire sauce, and dry seasonings
• Reduce heat and let simmer for 15 minutes, stirring occasionally to keep from sticking
• Add shrimp, mix well
• Gradually add the bread crumbs to absorb the liquid, about 2 1/2 cups, the mixture should be moist but not wet.
• Continue cooking for 5 minutes, stirring and scraping the bottom of the pan almost constantly.
• Transfer mixture into prepared pan, sprinkle top of casserole with bread crumbs, add pats of butter, bake uncovered until the casserole is heated thoroughly and bubbly, and the top starts to turn brown, about 35 minutes. Let cool and enjoy.
Tuscan Tortelini Soup
By Cheri Burke - Codes Enforcement
INGREDIENTS:
• 1 lb sweet Italian sausage
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, drained and chopped
• 7 cups chicken broth
• 1/2 tsp salt, plus more to taste for the meat
• 1/2 tsp pepper, plus more to taste for the meat
• 1 tsp garlic powder, plus more to taste for the meat
• 1/2 tsp smoked paprika, plus more to taste for the meat
• 1 tsp oregano
• 1 tsp Italian seasoning
• 1 package frozen kale
• Approximately 20 oz package cheese tortellini
• 3/4 cup heavy cream
• Parmesan & basil for serving
DIRECTIONS:
• In a big pot or dutch oven, brown the Italian sausage, seasoning with salt, pepper, garlic powder, and smoked paprika to taste (the measured amounts of these ingredients are for later.) If especially greasy, drain most grease off. Add in onion and garlic, then cook for about 3 minutes until soft. Stir in sun-dried tomatoes and kale, cooking until kale is softened.
• Pour in the broth and stir in measured amounts of salt, pepper, garlic powder, smoked paprika, oregano, and Italian seasoning. Adjust to taste. Bring to a simmer, add tortellini, put the lid on, cook for 7 minutes, then start checking for doneness.
• Once tortellini is done, turn down heat to medium-low, stir in heavy cream, and let warm through for about a minute. Serve with a sprinkle of Parmesan and some basil.
