Keersten’s recipes

Classic Pumpkin Pie Yield: 8 Slices (one 9-inch pie) Prep Time: 1 hour hr 20 minutes mins Cook Time: 1 hour hr 20 minutes mins Total Time: 2 hours hrs 40 minutes mins Ingredients Crust: 1 single crust pie shell for a 9-inch pie plate (see note) Filling: 2 cups (425 g) or 15-ounce can pumpkin puree (see note) ½ cup (106 g) granulated sugar ½ cup (106 g) lightly packed brown sugar ½ teaspoon salt 1 ½ rounded teaspoons ground cinnamon ¼ teaspoon ground nutmeg 1 rounded teaspoon ground ginger 1 teaspoon cardamom Pinch of cloves 1 teaspoon vanilla extract 2 large eggs 2 large egg yolks ⅔ cup heavy cream ½ cup milk or half-and-half Instructions Roll out the pie crust (see this post for a step-by-step) and gently place it into a 9-inch pie plate, trimming and fluting the edges. Cover and refrigerate for at least an hour (or up to a day or so). Preheat the oven to 425 degrees F. Line the crust with foil and pour in dried beans or pie weights (I’ve even used wheat berries) until completely full. Bake the pie crust for 15 minutes. Gently remove the foil and weights (or beans) and bake another 10 minutes until the dough no longer looks raw on the bottom. Remove from the oven while preparing the filling. In a large bowl, whisk together the pumpkin, sugars, salt, cinnamon, nutmeg, ginger, cloves and vanilla until well-combined. Add the eggs, cream and milk and whisk until smooth (don’t overmix or the pie will have a tendency to crack). Place the pie shell on a baking sheet and pour the filling into the warm pie shell. Bake for 10 minutes, without removing the pie, reduce the temperature to 350 degrees F and bake for 45-55 minutes longer until the pie is set and golden on top. If the crust starts to overbrown, cover it with foil strips or a pie shield partway through baking. Serve with a dollop of sweetened whipped cream, if desired.

Ingredients ▢ 700 g / 1.2 lb skinless boneless chicken thighs (5 to 6) ▢ 1 tsp garlic powder ▢ Salt and pepper ▢ 1 tbsp olive oil ▢ 1/2 cup / 125 ml dry white wine (or broth or water) ▢ 25 g / 2 tbsp unsalted butter ▢ 2 large garlic cloves , minced ▢ Finely chopped parsley , optional Instructions Sprinkle both sides of chicken with garlic powder, salt and pepper. Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down. Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy. Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing. Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates. Remove from heat. Serve chicken with sauce.

Ingredients Chicken 1.4 lb chicken thighs boneless skinless ½ teaspoon chili powder or more 1 teaspoon Italian seasoning salt and pepper to taste 2 tablespoons olive oil Peaches 2 yellow peaches medium size, thoroughly washed, cored, and sliced 3 tablespoons honey or more ½ lemon (half a lemon freshly squeezed or more) 2 tablespoons butter Instructions How to cook chicken Season chicken thighs with chili powder, Italian seasoning, salt, and pepper. Heat the same (now empty) cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear. Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it’s cooked through. Remove from heat. Remove chicken from skillet. How to cook peaches To the same skillet, on medium heat, add sliced peaches and slightly cook them, without overcooking, - about 5 minutes. At the very end, add honey, lemon juice, and butter. Stir Assembly Add back the cooked chicken nestled in between the peaches. Reheat briefly. Remove from heat. Top with fresh thyme.

Summary from https://www.foodnetwork.com/how-to/articles/how-to-grill-salmon-a-step-by-step-guide Prep For even cooking, you’ll want to let the salmon come to room temperature for 20 minutes before grilling. Set the salmon on a paper towel-lined pan and pat dry. A dry surface speeds up the searing process and prevents sticking. If it’s marinated, blot off as much marinade as possible before grilling. Right before placing it on the grill, lightly rub the salmon with olive oil on both sides, and sprinkle with kosher salt and freshly ground pepper. Always season fish just before grilling to avoid moisture loss and flare-ups. ...

3 Tbsp. brown sugar 1 1/2 Tbsp. paprika 1 1/2 Tbsp. salt 1 Tbsp. black pepper 2 tsp. garlic powder

Ingredients 2 lime (2" dia)s limes ½ cup sugar 3 tablespoons sweetened condensed milk 3 cups water ice Wash limes thoroughly. Cut off the ends and slice into wedges. Place in blender with all of the remaining ingredients. Mix blender, pulsing only a few times. Strain through a strainer to remove rinds and chunks. Serve over ice. If you blend it too much, it will come out tasting bitter.

**Sauce **1 1/2 cup teriyaki sauce (I used Kikkoman Original with the blue label) 1/4 cup oyster sauce 2 tsp. ginger powder or fresh 2/3 cup brown sugar 1/2 cup rice vinegar 1/2 cup soy sauce 2 Tbs. sesame seed oil 1/2 cup Go-Chu-Jang (Korean Hot & Sweet Sauce)–you can find this in the Asian section of most grocery stores. I used the brand B-B-Go) **Siracha Mayo **3/4 cup mayonnaise 1/4-1/3 cup Siracha hot sauce 3-4 lb. boneless pork roast (or chops)–you can slow cook the pork, or use pork chops and slice them thin and stir fry in the sauce **Stirfry (optional) **1 lb. baby carrots, julienned 3-4 stalks green onions, sliced 8 oz. white mushrooms, sliced 1/2 red onion, sliced **Pork Bowls **1 head green cabbage, sliced (or use iceberg lettuce) 3-4 cups cooked rice 16 oz. rice noodles, cooked and drained Sesame seeds, garnish **Instructions **Place the pork roast into a slow cooker. Season with salt and pepper. Turn the slow cooker to high heat and cook for 4-5 hours, or until the pork shreds easily. Once the pork is cooked, drain all of the juices from the pork and remove any excess fat. Pour half of the sauce mixture over the cooked pork and then shred the meat and let it soak in the sauce while you continue to make the other ingredients. Start the rice in a rice cooker and let cook. Bring a medium sized pot with water and bring to a boil. Once the water is boiling, add the rice noodles to the water and stir. The noodles will cook in just 2-3 minutes, so continue to stir and then drain from the water once they are cooked and tender (don’t cook until mushy, just tender). Put the noodles in a bowl and add enough sauce to the noodles to moisten and keep them from sticking to each other. You can also add a couple tablespoons of olive oil to the noodles to keep them from sticking if you aren’t going to serve them right away. For the stirfry, cut all of the vegetables into thin slices (if you’re using carrots, mushrooms, etc.). Set aside the cabbage (or lettuce) and green onions for garnish. Heat a suate pan to medium heat and add a few tablespoons of olive oil or sesame oil the pan. Add the vegetables (minus the cabbage) and saute until they are tender. To assemble the rice bowls, place a portion of cooked rice on the bottom of a bowl. Add some of the chopped cabbage (or lettuce) on top. Add a portion of the noodles and then the meat on top. Drizzle with extra sauce/marinade and a dollop of the Siracha Mayo. Garnish with sliced green onions and sesame seeds. Extra cooked meat can be frozen for a later meal if you wish.

1 1/2 pounds tomatillos 5 garlic cloves, not peeled 2 jalapeños, seeds and ribs removed, chopped 2 Anaheim or poblano chiles, roasted and skins removed, optional* 1 bunch cilantro leaves, chopped 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1- to 2-inch cubes Salt and freshly ground black pepper Olive oil 2 yellow onions 3 garlic cloves, peeled and finely chopped ...

INGREDIENTS FOR THE CHILE VERDE 12 ounces tomatillos, husked and rinsed (about 6 tomatillos) 3 jalapenos, stems removed 2 large poblano peppers, stems removed 1 serrano pepper, stem removed 2 medium onions, chopped (about 2 cups) 1 tablespoon minced garlic FOR THE PORK 2 tablespoons cooking oil 2 1/2 pounds pork shoulder, cut into bite sized chunks salt and pepper, to taste 1 1/2 cups water (or more depending on how thin or thick you want the sauce) 2 tablespoons lime juice (about the juice from a lime) 1/3 cup chopped cilantro ...

3 ¼ pounds (~1475g) pork shoulder meat (pork butt meat), cut into 2 – 2 1/4 inches cubes 200ml (~4/5 cup) unsalted chicken stock Marinade 4 (13g) garlic cloves, crushed 1 (200g) medium onion, roughly chopped 1 teaspoon (2g) cumin seed, ground 1 teaspoon (2g) cinnamon powder or 1 cinnamon stick 2 bay leaves 1 tablespoon (15ml) regular soy sauce 55ml juice from 1 fresh orange Kosher salt Ground black pepper Optional ...

Ingredients 4boneless pork loin chops, 3/4 inch thick (about 1 1/2 lb) 1/2teaspoon salt 1/4teaspoon pepper 2tablespoons olive oil 1small onion, halved and thinly sliced (1 cup) 2tablespoons Gold Medal™ all-purpose flour 1 1/4cups Progresso™ chicken broth (from 32-oz carton)1teaspoon grated orange zest SAVE $1/4cup orange juice SAVE $1tablespoon lime juice 1teaspoon sugar Buy Ingredients Powered by Chicory Steps 1Season pork chops with salt and pepper. 2In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until golden brown on both sides. Transfer to plate. 3Reduce heat to medium; add remaining 1 tablespoon oil to skillet. Add onion; cook 8 to 10 minutes, stirring occasionally, until browned and softened. Add flour; cook and stir 1 minute. Stir in broth and orange zest; heat to boiling. Add pork chops back to skillet; spoon sauce over top of pork. Reduce heat to low; cover and simmer 5 to 7 minutes or until pork is cooked through (at least 145°F). Transfer pork chops to serving plate. 4Add orange juice, lime juice and sugar to sauce in skillet. Cook and stir about 1 minute or until hot. Pour over pork chops, and serve

I’m using this as my scratchpad for tracking cook times for turkeys I’ve smoked… My target temperature is 165**°** F as measured in the breast 17 lb turkey, 1.5 hours at 450**°** F 17 lb turkey, 2 hours at 350**°** F 14 lb turkey, 2.25 hours at 300**°** F 14.7 lb turkey, 6 hours at 225**°** F 15.5 lb turkey, 6.5 hours at 225**°** F

The FSIS guide states that the safe minimum temperature of all poultry products is 165°F (73.9°C). Alternate cooking temperatures/times are as follows: 145°F for a minimum of 8 minutes, 24 seconds 150°F for a minimum of 2 minutes, 42 seconds 152°F for a minimum of 1 minute, 30 seconds 154°F for a minimum of 56 seconds 155°F for a minimum of 45 seconds 157°F for a minimum of 28 seconds 160°F for a minimum of 14 seconds From https://www.smoker-cooking.com/temperature-of-smoked-chicken.html ...

INGREDIENTS DRESSING: 3 tablespoons fresh lime or lemon juice (or a combination of both) 2 tablespoons olive oil 1/2 teaspoon salt (I use coarse, kosher salt) Pinch black pepper (I use coarsely ground pepper) SALAD: 2 cups chopped, cooked chicken (see note) 1 cup corn kernels, fresh (cooked) or frozen and thawed 2 medium/large ripe avocados, peeled and diced 1/4 cup finely chopped red onion 1/4 cup chopped fresh cilantro or parsley ...

INGREDIENTS Juice of 1 lemon, approximately 3 tablespoons 2 to 3 tablespoons olive oil 1 teaspoon minced garlic, about 2 medium cloves 1 teaspoon salt (I use coarse, kosher salt) 1/4 teaspoon pepper 1/2 teaspoon dried oregano 1 to 2 pounds chicken breasts (see note) INSTRUCTIONS Whisk together all the marinade ingredients. Place chicken in a ziploc bag or shallow dish and pour the marinade over chicken, tossing to coat the chicken evenly with the marinade. Refrigerate for at least 4 hours but up to 18 hours. ...

INGREDIENTS COOKIES: 1 1/4 cups (9.25 ounces) granulated sugar 2 tablespoons lemon zest (from about 3 medium lemons) 1 cup butter (8 ounces, 16 tablespoons), softened 3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc) 3/4 cup (3 ounces) powdered sugar 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon salt 3 to 4 tablespoons fresh lemon juice 2 large eggs 5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached) ...

INGREDIENTS 2 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoon lemon zest 1 1/2 cups milk 1/2 cup fresh lemon juice 2 eggs 3 tablespoons unsalted butter, melted and slightly cooled 2 teaspoons vanilla extract 1/4 cup granulated sugar Place the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Add the lemon zest and whisk in. In another bowl (or a large liquid measuring cup) combine the milk, lemon juice, eggs, butter, and vanilla. Whisk until combined completely. Stir in the sugar. Make a well in the center of the dry ingredients. Add the milk mixture and whisk just until combined. Do not overmix – a few lumps are ok, but you don’t want big clumps of flour. Heat an electric griddle or a skillet over medium high heat. If the surface is not nonstick, melt a bit of butter or use a nonstick cooking spray. Using a 1/3 cup measuring cup, pour the batter onto the griddle. Cook until the pancake bubbles and the bottom is browned. Flip and cook until the second side is browned. Remove from the griddle and continue to cook until all of the pancakes are cooked. Serve with Homemade Buttermilk Syrup. Buttermilk Syrup 1 1/2 cups sugar 3/4 cup buttermilk 1/2 cup butter, cut into cubes 2 tablespoons corn syrup 1 teaspoon baking soda 1 teaspoon vanilla extract In a large saucepan (at least 3 quarts), combine the sugar, buttermilk, butter, corn syrup, and baking soda and stir to combine. Bring the mixture to a boil, stirring frequently, then reduce the heat to low. You want to make sure that it is still bubbling. Cook, stirring frequently, until the syrup becomes a rich, golden brown, about 10 minutes*. Remove the syrup from the heat and stir in the vanilla. Serve the syrup warm. It will start to firm up as it cools, so heat as needed to loosen the syrup.

Ingredients 1/2 cup margarine 1/2 cup sugar 1/2 cup molasses 1 egg yolk 2 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ginger 1/2 teaspoon ground nutmeg Directions In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

Ingredients 1 cup butter (room temperature) 2 cups granulated sugar 2 eggs 2 teaspoons vanilla extract 1/4 cup fresh squeezed lemon juice 1 tablespoon lemon zest 4 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup Lemon Head candies slightly crushed For Glaze 1/3 cup fresh squeezed lemon juice 2 cups powdered sugar Instructions Preheat oven to 350. Cream butter in a stand mixer. Add sugar and beat until fluffy. Add eggs, vanilla and lemon juice. Beat until well combined. In another bowl, mix together the dry ingredients. Add the dry ingredients to the butter and beat slowly until just combined. Add lemon zest and Lemon Heads, just until evenly distributed. Scoop out golf ball sized cookies onto a lined cookie sheet. Bake for 10-12 minutes. The cookie should just just be set on the top, not shiny. The bottom should not be browned. Let the cookies sit on the cookie sheet for a few minutes before trying to transfer to a cooling rack.

INGREDIENTS 6 jalapeño peppers cut in half and seeded 1 8 ounce tub of onion and chive cream cheese 6 slices of bacon cut in half 12 thin cut filets of pheasant breast 1 can of sliced water chestnuts Toothpicks DIRECTIONS Cut peppers in half length-wise and remove seeds. Fill the cavity of the pepper with cream cheese. Place a pheasant filet on top of the cream cheese. Place a slice of water chestnut on top of the pheasant filet. ...