Olivia's Pad Thai (Can Be Vegan)

This can be made vegan if you simply leave out the ground chicken and scrambled eggs. You can always use Asian-flavored ground beef substitute if you want it, but it's yummy without it!

INGREDIENTS:

onion, chopped into thin slices

garlic, chopped into small cubes

ground chicken

rice noodles

veggies (I sometimes use frozen stir-fry veggies from Costco or fresh bell peppers, carrots, mushrooms, or any other veggies of choice)

scrambled eggs

SAUCE:

juice and zest of 1 lime

soy sauce (1/2 C or so)

rice vinegar (1/4 C or so)

brown sugar (2 Tbsp or so)

peanut butter (I use PB Fit powder, 3 Tbsp)

sriracha (generous squirt)

TOPPING:

chopped peanuts (opt)

chopped cilantro (opt)

1) In wok, cook ground chicken in oil. Sprinkle with salt, pepper, and red chili pepper flakes, adding onion and garlic once chicken is almost done. Set aside.

2) Meanwhile cook veggies in separate pan. (If using frozen veggies, chop smaller after cooked.) Add into wok with chicken mixture.

4) Scramble eggs in same pan where veggies were, breaking into very small pieces. Add to wok.

5) Cook noodles to al dente.

6) Pour drained rice noodles into wok with all the other ingredients. Slice noodles with kitchen shears before stirring.

7) Turn heat back on and pour on the sauce. Stir until warm and all covered in sauce.

8) Top with chopped peanuts and cilantro to serve.

Beach Week 2021

Aunt Kim's Restaurant Style Salsa (Vegan)

1 can whole tomatoes with juice, 28 ounce
2 cans Rotel, 10 ounce
1 onion, chopped
2 cloves garlic, minced
1 whole jalapeño, quartered and sliced thin (or more to taste)
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 C. fresh cilantro (or more to taste)
half a lime, juiced

Note: This makes a very large batch. Use a 12-cup food processor or VitaMix, pulsing to combine ingredients. Refrigerate for at least one hour. Serve with tortilla chips or cheese nachos.

NOTE: This original recipe appeared on PioneerWoman.com

Beach Week 2020

Aunt Kim's Greek Turkey Burgers

2 lb ground turkey

1 1/2 C. fresh bread crumbs (can use GF)

1 1/2 C. chopped baby spinach

1/2 C. light greek dressing

5 oz feta, cubed

1/4 large onion, finely chopped

1 egg

salt and ground pepper, to taste

1) Preheat outdoor grill for medium-high heat. Lightly oil the grate.

2) Combine all ingredients and form into patties.

3) Cook turkey burgers on preheated grill until juices run clear and instant-read thermometer reads 165 F (maybe 5-10 minutes per side). NOTE: Uncle Tom sprays the turkey burgers with cooking spray while cooking to create crispy outside.

Served with broccoli salad and orzo veggie salad. Beach Week 2021.

Aunt Kim's Beach House Macaroni & Cheese

 16 oz tubular pasta, cooked

1 Tbsp. EVOO olive oil

6 Tbsp. butter

1/3 C. flour

3 C. whole milk

1 C. heavy whipping cream

4 C. sharp cheddar cheese, shredded

2 C. gruyere cheese, shredded

salt and pepper to taste

1.5 C. panko crumbs, for topping

4 Tbsp butter, melted, for topping

1/2 C. parmesan cheese, shredded, for topping

1/4 tsp. smoked paprika (or regular is fine), for topping

1) Preheat oven to 350 degrees. Lightly grease a large 3- or 4-qt baking dish and set aside. Combine shredded cheese in a large bowl and set aside.

2) Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

3) Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

4) Melt butter in a deep saucepan, dutch oven, or stock pot.

5) Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

6) Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

7) Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

8) Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

9) Pour half of the mac n cheese into the prepared baking dish. Top with remaining 2 C. of shredded cheese and then the remaining mac n cheese.

10) In a small bowl, combine panko crumbs, parmesan cheese, melted butter, and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Beach House 2021

Aunt Kim's Mexican Manicotti

1 lb. lean ground beef

2 C. Mexican blend shredded cheese

1 can refried black beans (Bush's)

1 pkg taco seasoning mix

1 16-oz jar picante sauce

2 C. sour cream

2 green onions, sliced

1 small can sliced black olives (opt.)

2 C. warm water

1 box manicotti shells

1) Mix raw ground beef with taco seasoning, 1 C. of cheese, 1 can refried black beans

2) Using the uncooked manicotti shells, stuff the meat mixture into the shells and place in a large baking dish that has been sprayed with cooking spray.

3) Pour the picante over the stuffed shells. Then pour in the 2 cups of warm water.

4) Cover with foil and bake in 350-degree oven for 1-1.5 hours.

5) When shells are done and dish is bubbly, top with sour cream, reserved cheese, and olives.

6) Put back in oven for 5-10 minutes.

7) Remove from oven and top with green olives.

Served with STREET CORN, CASSEROLE STYLE

16 oz. whole kernel corn

1/2 C. mayo

1/2 C. sour cream

4 oz. cotija cheese, grated

paprika

chili powder

Mix together sauce ingredients, then stir in corn. Pour into 11x7 or 8x8 dish, sprinkle liberally with paprika and chili powder. Bake at 350 degrees for 30 minutes or until heated through.

Beach Week 2021

Aunt Kim's Baked Beef Chimichangas

2 pounds beef roast (Aunt Kim uses a chuck roast)
2 pkg. fajita seasoning
2 Tbsp garlic, diced
1 large onion, sliced in half moon rings
1 can diced green chiles
1/4 C. fresh cilantro
1 can refried beans
1 pkg. colby jack cheese
2 pkg. soft taco shells, 10-count
sour cream for garnish
vegetable oil or cooking spray

1) Heat skillet on high heat with a  drizzle of olive oil.
2) Place roast in pan and sear on both sides. (Be sure to wear a trash bag like Aunt Kim!)
3) Place seared roast in slow cooker on high heat.
4) Slice onion and place on top of roast with garlic, fajita seasoning, and 1/2 C. water.
5) Let cook for 4 hours or until you can shred the beef with a fork. (It takes longer!)
6) Shred the beef with two forks. (Aunt Kim's meat-shredder claws are great!)
7) Add the green chiles and chopped cilantro to a bowl. Mix together with the shredded beef.
8) Preheat oven to 400 degrees.
9) Heat refried beans on stove until heated, creamy, and easily spreadable.
10) Warm soft taco shells in the microwave about 30 seconds, just until warm.
11) Spray baking sheets with cooking spray.
12) Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells, then fold.
13) Eyeball how much to put in each shell, which will be tri-folded.
14) Place on baking sheet, seam side down.
15) Using a pastry brush, brush finished chimis with oil or spray them with cooking spray.
16) Heat in oven for 15 minutes. Keep on eye on the bottoms of chimis so they don't burn.
17) Remove chimis from the oven. Top with cheese and place under broiler for 2-5 minutes until cheese is bubbly. Keep a close watch so they don't burn.

NOTE: This original recipe came from Just a Pinch Recipes.

Beach Week 2020

Aunt Kim's Coconut Cake

This recipe appeared originally in Just a Pinch Recipes as "Coconut Brunch Bread." With the glazed icing, it is delicious but very sweet... every bit a cake!

6 eggs
3 C. sugar
1 1/2 C. oil
3 tsp. coconut extract
4 1/2 C. flour
3/4 tsp. baking powder
3/4 tsp. salt
1 1/2 C. buttermilk
1 1/2 C. flaked coconut
1 1/2 C. chopped walnuts

1) Preheat oven to 350 degrees.
2) Beat first four ingredients together and blend well.
3) Mix dry ingredients.
4) Add dry ingredients to egg mixture, alternating with buttermilk, coconut, and nuts.
45 Spoon into 3 large loaf pans or 1 10" bundt pan.
6) Bake at 350 degrees for 50-60 minutes if using loaf pans, or 1 1/2 hours if using bundt pan.

ICING:
1 C. sugar
1/2 C. water
2 Tbsp. margarine (I always use butter)
1 tsp. coconut extract

1) While bread is baking, combine sugar, water, and butter in small saucepan.
2) Boil for 5 minutes. Remove from heat and add coconut extract.
3) Remove warm breads from pan(s).
4) Place back in pans and pour hot syrup over top of the warm cake.
5) Let stand 4 hours or more before slicing and serving.

Beach Week 2020

Aunt Nita's Spaghetti

1 large onion, diced
2 Tbsp. finely chopped garlic (2-3 cloves)
3 lbs. lean ground beef
chile powder (hefty sprinkling)
salt and pepper to taste
1 large can tomato sauce
1 large can tomato paste
1 can mushrooms (stems and pieces)—optional
parmesan for topping

1) Sauté onion and garlic in oil until clear. (Add garlic after onion has cooked a little bit to avoid burning it.)

2) Brown ground beef with onion and garlic.

3) Add seasonings.

4) Add tomato sauce and tomato paste. Then fill each can almost full with water and add to sauce.

5) Simmer until flavors are well-blended and sauce is right consistency.

6) Add mushrooms toward the end and simmer until warm.

7) Serve over al dente spaghetti noodles with a nice Italian salad and good crusty Italian bread.

8) Serve Mumama's Banana Pudding for dessert! :)

Brussels Sprout Salad

Approx. 24 Brussels sprouts, shredded (I use the whole big bag from Costco)
1/2 C. Parmigiano-Reggiano, finely grated (or pre-shredded kind, but not "powdery" kind!)
1/4-1/2 C. toasted walnuts, in pieces
1/2 C.+ extra virgin olive oil
1/4 C. apple cider vinegar
2 Tbsp. Dijon mustard
SPG

1) Chop the ends off of the brussel sprouts, then rinse and soak briefly in cold water.

2) Shred the brussel sprouts in a food processor or mandolin, or chop with a knife. 

3) Toss the sprouts in a bowl and top with toasted walnuts and grated cheese.

4) For the dressing, blend the olive oil, apple cider vinegar, and mustard with a sprinkle of SPG.

5) Pour the dressing over the salad and stir thoroughly. 

NOTE: This is best served after a brief chilling in the fridge.  

AUNT KIM'S VERSION (Beach Week 2021)

1.5 lb fresh Brussels sprouts

1 granny smith apple

1 tsp. lemon juice

1/3 C. dried cranberries

1/3 C. pomegranate arils

1/4 C. walnuts, chopped

2 oz. feta cheese, crumbled

Dressing:

1/3 C. olive oil

3 Tbsp. cider vinegar

1 Tsbp. fresh lemon juice

2 Tbsp. honey

1 1/2 tsp dijon mustard

1/2 tsp. garlic powder

salt and pepper to taste

Combine dressing ingredients in a small jar and shake well to combine. Shred Brussels sprouts, rinse well, and dry. Chop apple and toss with lemon juice to prevent browning. Combine all remaining salad ingredients in a large salad bowl. Toss with dressing and serve.

Cheri's Italian Meatloaf

1 lb. hamburger
1/2 lb. pork sausage
2 eggs
1 15 oz. can tomato (stewed, sauce, etc.)
garlic
dried minced onion
salt
pepper
Italian seasoned bread crumbs or crumbled crackers
oatmeal

Mix meats, eggs, tomato, and spices. Add just enough bread crumbs and oatmeal to keep it from being too soupy to shape. (Maybe 1/4-1/2 C. of each?) Shape into one huge—or two small—loaves. Top with a little bit of the Classico-style marina you will serve on the pasta before baking.

Bake at 350 degrees for 1 1/2 hours. (I use a cookie sheet or pampered chef bar pan or something without super tall sides. If it's sitting down in a 9x13 pan, it will cook, but it will be a little mushier.)

Serve with pasta and marinara and a side salad.

P.S. When I make this, I make six! I use 6 pounds of hamburger and 3 pounds of sausage and a dozen eggs and a couple of huge cans of crushed tomatoes and what feels like a lot of oatmeal and bread crumbs. It freezes beautifully, uncooked, and the leftovers are really delicious. It also makes delicious meatloaf sandwiches with bread, mayonnaise, lettuce, and salt and pepper. Yum!

Beach Week