Category: Food/Recipes

Bacon Fried Corn

Posted on by Rodney Jacobs

Bacon Fried Corn

A sweet and savory dish for the griddle that is always a hit.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 6 slices Bacon Cut into about 1/2" pieces
  • 1 whole Onion Diced
  • 1 whole Red Bell Pepper Diced with no seeds
  • 2 lbs frozen corn
  • 2 tbsp Lime Juice
  • Chile Marguerita seasoning to taste
  • 1/2 Cup Cilantro Roughly chopped. Stems and all.

Instructions
 

  • Preheat the griddle to medium-high.
  • Add bacon and cook until crispy. Remove from heat but leave the grease.
  • Add the onions and red bell peppers and cook until the onions are soft. Let them char a little.
  • Before the onions are fully cooked, add the corn. Let this cook until you start to get a little charring.
  • Now it's time to add the bacon back in and mix it all together. Add a good squeeze of the lime juice and the chili marguerita seasoning.
  • Remove from heat and serve hot.

Notes

This was an instant favorite in my house and is what people ask me to make for every pot luck.
Tried this recipe?Let us know how it was!

Smudge (S’mores Fudge)

Posted on by Dawn Jacobs

This easy recipe is perfect for the younger chefs in training.  With three simple ingredients you get a base that can have a wide variety of ‘add-on’ ingredients.  We used marshmallows, but m&m’s, reeses pieces, peanut butter, etc… would all make great additions to the base. 

Experiment and have fun! 

 

Easy Smudge

Fudge Fun in Culinary Class: A Recipe that Charmed the School

In today’s culinary class, we whipped up a  simple, yet delicious three-ingredient fudge recipe that became the star of the school. Using just 2 cups of Toll House chocolate chips, 1 can of condensed milk, and 1 teaspoon of vanilla, we created  a sweet recipe. The best part? Students got to throw in their own creative twists!

Fourth period Culinary’s Erick, Yahir, Adam, and Marco crafted a unique fudge variation they named “Smudge.” This creative twist on the classic recipe began with lining the pan with graham crackers. They then poured over a mixture of classic fudge interspersed with mini marshmallows, creating a delightful texture and adding a sweet, gooey layer that complemented the crunchy base. This innovative approach not only enhanced the flavors but also added an interesting textural contrast to the fudge.

The Base Recipe

Our creation began with the basics: chocolate chips, condensed milk, and vanilla. But here’s a pro tip we shared in class—never microwave your chocolate! Instead, we used an electric skillet with a high bowl in the middle to ensure our chocolate melted smoothly without any mishaps. Remember, keep that water away from your chocolate to avoid any seizing.

Adding a Personal Touch

With the base ready, it was time for some fun. One group added a cup of marshmallows, not completely melting them, creating a wonderful gooey texture that was a hit. Another group went for a rich, creamy addition of 2 tablespoons of peanut butter. The possibilities? Endless!

A School-Wide Treat

The enthusiasm was contagious as nearly everyone in the school got a taste of our culinary creations. The marshmallow fudge was a hit with students (even those in other classes).  Students from all over came to get a copy of the recipe, 

This class wasn’t just about making fudge; it was a lesson in creativity, technique, and sharing joy through food. Stay tuned for more adventures from our culinary class.

 

 

 

Smudge (S'mores Fudge)

Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dessert
Servings 24

Ingredients
  

  • 2 cups semi-sweet chocolate chips
  • 14 oz can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 cup mini marshmallows Optional
  • 3 Graham Crackers

Instructions
 

  • Line a 8-inch square baking dish with parchment paper or aluminum foil, leaving about a 1-inch overhang for easy removal. Place graham crackers in the bottom. They can be whole or crumbled. Set aside.
  • In a large, high edged bowl add the chocolate chips and condensed milk. Set the bowl over a pan of simmering water over medium-low heat, making sure that none of the water gets into the chocolate. Use a spatula to stir until completely melted and combined.
  • When the chocolate chips are completely melted, add the vanilla extract. Stir until well combined and smooth. Add the mini marshmallows (optional) and stir again.
  • Pour into the prepared pan and spread the top with a spatula until smooth.
  • Refrigerate until set, about 2 to 3 hours.
  • Carefully lift the fudge out of the pan and cut into small squares.

Notes

I like to leave the marsmallows where they are not fully melted. Store in an airtight container in the refrigerator for up to 2 weeks or until it's all gone.
You can also freeze fudge. Wrap it in foil and place in a freezer container or bag. Freeze for up to 3 months but don't leave it too long as it will start to taste funky.
Tried this recipe?Let us know how it was!

 

Sunny Day Fried Rice

Posted on by Dawn Jacobs

Turning Leftovers into a feast

Sunny Day Fried Rice

 

As mealtime approached and my stomach began to rumble, I ventured to the refrigerator in search of inspiration. Inside, I found an eclectic mix of leftovers: rice from last night’s fajitas, some rotisserie chicken, Bok Choy from our greenhouse beginning to bolt, and carrots that had seen fresher days. At first glance, nothing seemed to mesh well for a meal.

What better opportunity, I thought, than to use these disparate ingredients to whip up some fried rice? With the sun shining brightly outside, I seized the moment to take my kitchen outdoors. Grabbing my cutting board, I set up an impromptu outdoor prep station.

As I chopped and prepped, the simple act of cooking in the fresh air felt invigorating. Using what I had on hand, I was not only able to minimize food waste but also create a meal that was both satisfying and unexpected. Stay tuned for how this impromptu dish of sunny day fried rice turned out—a delicious reminder that sometimes, the best meals come from a little creativity and the remnants of your fridge.

 

 

Here’s a perfect plan to make use of all those leftovers! Fried rice is such a versatile dish that lets you incorporate a variety of ingredients, even ones that might not traditionally go together. Here’s a quick guide on how to make a delightful fried rice with your available ingredients:

Sunny Day Fried Rice

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Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 6 People

Ingredients
  

  • 6-8 cups Leftover rice best if it’s a day old
  • 1 Rotisserie chicken shredded or chopped and off the bone
  • 1 head Bok Choy chopped
  • 2 Carrots diced
  • 3 tbsp Oil vegetable or sesame oil
  • 2 tbsp Soy sauce or Coconut Aminos
  • 2 cloves Garlic minced (optional)
  • 1 Onion chopped
  • Salt and pepper to taste
  • 3 Eggs
  • Green onions or herbs for garnish optional

Instructions
 

  • Gather all your ingredients. Make sure the rice is not too moist, as drier rice fries better. Shred your chicken, chop the Bok Choy and carrots, and if using, prepare your onion and garlic.
  • Cook the Veggies: Heat a tablespoon or two of oil in a large pan or wok or even better, a griddle over medium-high heat. If you’re using onions or garlic, add them first and sauté until they start to soften. Then add the carrots and cook for a few minutes until they begin to soften. Add the Bok Choy last, as it cooks quickly.
  • Add the Chicken: Toss in the shredded chicken and stir to combine. Let it heat through.
  • Eggs (if using): Push the ingredients to the side of the pan, add a little more oil to the cleared space, and crack the eggs directly into the pan. Scramble the eggs until mostly cooked and then mix with the rest of the ingredients.
  • Rice Time: Add the rice, breaking up any clumps. Stir everything together and then let the rice sit for a bit without stirring to get some crispy bits.
  • Season: Drizzle soy sauce over the rice and stir. Add salt and pepper to taste. Continue to cook, stirring occasionally until everything is well combined and heated through.
  • Garnish and Serve: Finish by tossing some chopped green onions or fresh herbs on top for a fresh contrast to the savory flavors.

Notes

This recipe can easily be altered to incorporate many of the leftovers that you find in your fridge.  The amounts can vary quite significantly and still turn out amazing.  
Be sure to let the rice crisp up a little before turning it to get a little crunchy texture.  
Tried this recipe?Let us know how it was!

 

Banana Pancakes – Student Showcase

Posted on by Dawn Jacobs

Banana Pancakes

Culinary Creativity Unleashed: Student Recipe Showdown

In our vibrant culinary classroom, the aroma of innovation recently filled the air as students embarked on a delightful challenge: transforming a simple recipe into something uniquely delicious. Armed with just a medium banana, an egg, a dash of flour, and a sprinkle of cinnamon, they were tasked with crafting their own twist on this basic mix. The results? Pure deliciousness, crowned by a taste test that revealed our champions!

Banana Pancakes:  By Marilyn Wommack

 

INGREDIENTS 

  • 1 medium banana, with a few brown spots

  • 1 large egg

  • 2 tbsp flour (see notes)

  • 1/4 tsp cinnamon (optional)

 

INSTRUCTIONS 

  • Mash: in a medium bowl, mash the banana until very smooth with only a few lumps.

  • Add: add in the flour, egg and cinnamon (if using).

  • Mix: with a fork or whisk, mix until everything is combined. 

  • Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop one tablespoon of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. You will not see any bubbles like traditional pancakes. Flip and cook for another 2-3 minutes or until golden brown. 

  • Serve: let cool slightly and serve. 

First Period Winners: A Sweet Twist on Tradition

Meet our culinary creators who took the morning by storm!

Olive P.’s Gourmet Delight:

  • Ingredients: 1 medium banana, 1 large egg, 2 tablespoons of flour, 1/4 teaspoon of cinnamon, 1 tablespoon of sugar, 1 teaspoon of vanilla extract, 1/8 cup of chocolate chips

  • The Twist: Olive enhanced the natural sweetness of the banana with a spoonful of sugar and a generous teaspoon of vanilla, rounding it off with chocolate chips for a melt-in-your-mouth experience.

Drew’s Chocolate Chip Sensation:

  • Ingredients: 1 medium banana, 1 large egg, 2 tablespoons of flour, 1/4 teaspoon of cinnamon, 2 teaspoons of vanilla extract, a handful of chocolate chips

  • The Twist: Doubling down on vanilla and tossing in a handful of chocolate chips, Drew’s recipe is perfect for those who love their treats rich and flavorful.

Fourth period 

Breanna H. showcased her creativity by making chocolate chip happy faces and crafting a heart-shaped design with chocolate chips on her pancakes. She followed the base recipe, adding 1 teaspoon of vanilla, and concentrated her efforts on the artistic presentation of her pancakes.

Join the Culinary Adventure:

Why not take these recipes for a spin in your own kitchen? Whether you stick to the script or throw in your own twist, there’s a world of flavors just waiting to be explored. Share your creations with us, and let’s keep the culinary creativity flowing!

Happy cooking!

 

 

Fajitas on the Griddle

Posted on by Rodney Jacobs

 

Fajitas on the Griddle

At our home, summer unofficially starts on Cinco de Mayo.  Being from Southern California, we were influenced by the culture of the area.

This weekend, we had some friends over and made fajitas with homemade flour tortillas.  We bought pre sliced steak and marinated it for a couple hours. 

The marinade recipe is below.

  • 1/4 cup soy sauce or coconut aminos (full of flavor with less salt)
  • 1 cup pineapple juice
  • 1 1/2 tsp minced garlic
  • 1/2 cup vegetable oil 

Mix it up and set aside about 1/2 cup of the marinade for later.  Add the marinade to a 1 gallon bag with the steaks making sure that all of the meat gets coated.  You should let the meat marinate for 2-12 hours.

While that marinated, we put our friends to work mixing up some tortilla dough.  We wanted about a dozen tortillas, so we mixed up a batch using the recipe below.

  • 3 cups all-purpose flour
  • 1 1/2 tsp salt
  • 6-8 Tbsp butter flavored shortening
  • 1 cup water (hot from the tap)

In a large bowl, combine the flour and salt. Add the shortening and mix with your hand until it is well combined with the flour mix.  You should end up with lots of small crumbles and no clumps.  

Next add the hot water and it will make a wet dough similar in texture to sourdough.  Keep mixing it with your hand until all of the water is absorbed, then turn it out onto the counter and knead the dough until it gets a fairly smooth texture (3-4 minutes).   

Use a dough scraper or any knife to divide the dough into 12 equal parts which can be rolled into balls with your hands.  Put them on a plate, cover with plastic wrap and put them into the fridge for 30 minutes.  

We have a tortilla press, which works great for corn tortillas.  We added some sheets of paper to make the tortillas thinner and it worked well.  No tortilla press?  No problem, you can roll them nice and thin into about 8″ rounds on a lightly floured surface.  

Cook them in a hot skillet (medium-high on my stove) until they bubble up and start to char.  Flip and repeat, and you have some yummy tortillas.  

With the tortillas going, it was time to cook the fajitas.  We had the griddle heated to a fairly high setting and a light coating of avocado oil was added.  We roughly chopped 1 whole onion, one red  and one yellow bell pepper with the seeds removed.  

I cooked the meat first, letting it cook until the bottom was lightly charred and juices formed on the top, then turned it over.  This is a thin cut of meat, so it cooks really quick.  I then cut it into slices right on the griddle and put them into a bowl and set aside. 

Next I threw on the onion and let it start cooking.  You want this to get nice and soft.  I also put the bell peppers on to get some nice charring on them.  After about 5 minutes, the onions were ready, so I mixed them with the bell peppers and added one finely diced jalapeno pepper.  I also seasoned with salt and pepper.

We’re almost done and it smells amazing!

I added the meat to the veggies, mixed it up to blend all of the wonderful flavors and then transferred it to a serving dish.

 Serve hot off of the griddle with the homemade tortillas and enjoy!

Oven Roasted Chicken

Posted on by Dawn Jacobs

Roasted chicken

This is a pretty easy cook that can be used for many different meals.  

I used a whole chicken for this dish.  I spatchcocked the chicken which involves cutting the back of the chicken and spreading it out with the breast up.  With it spread out, I rubbed some olive oil on the skin and added some Greek Freak spice from Spiceology.  

I used a meat probe by Meater and cooked it the oven which was preheated to 425 degrees until the internal temperature was 165.  The bird cooked for about an hour.  After taking it out, I let it rest for about 10 minutes to keep the juices in.  

After it rested, it just needed to be cut into the parts and then picking the remaining meat off of the bones.  

Add some spicy (rich flavored, not hot) chicken to your regular cooking schedule.  It’s super versatile and can be used for many different meals.  

 

Baked Ziti

Posted on by Dawn Jacobs

Baked Ziti

Skillet Enchiladas

Posted on by Dawn Jacobs

Skillet Enchiladas

Skillet Enchiladas
Ingredients:
1 pound ground beef
1 teaspoon ground cumin divided
1 teaspoon dried oregano divided
1/2 teaspoon kosher salt divided
1/4 teaspoon ground pepper
3 teaspoons olive oil divided
¼ teaspoon of hot sauce
1 yellow onion chopped
1 red bell pepper diced
3 garlic cloves minced
2 1/2 cups green enchilada sauce (I used medium spice)
1 cup salsa
1 (4 oz.) can diced green chiles
1 (14 oz.) can black beans drained & rinsed
2 cups fresh or frozen corn kernels
1 cup cooked brown rice
4 corn tortillas cut into 1 1/2-inch strips
1 cup grated Pepper Jack cheese
½ cup or more of chopped cilantro
Instructions
Heat a large cast iron or non-stick skillet over medium-high heat. Add the ground meat and brown. Drain meat if needed.
Reduce the heat to medium and add onion, bell pepper and saute until soft.
Add in garlic, cumin, oregano, salt, pepper
.
Add, black beans, corn, rice, salsa and the enchilada sauce.
Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes.
Stir in the corn tortillas,
Add cheese when serving.
Notes

Skillet Enchiladas

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 12
Calories 303 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 teaspoon ground cumin divided
  • 1 teaspoon dried oregano divided
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon ground pepper
  • 3 teaspoons olive oil
  • ¼ teaspoon tabasco sauce
  • 1 yellow onion chopped
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 2 1/2 cups green enchilada sauce I used medium spice
  • 1 cup salsa
  • 1 can green chiles 4 oz diced
  • 1 can black beans 14 oz Rinsed and Drained
  • 2 cups corn kernels fresh or frozen
  • 1 cup brown rice cooked
  • 4 corn tortillas cut into 1 1/2-inch strips
  • 1 cup Pepper Jack cheese grated
  • ½ cup cilantro finely chopped

Instructions
 

  • Heat a large cast iron or non-stick skillet over medium-high heat. Add the ground meat and brown. Drain meat if needed.
  • Reduce the heat to medium and add onion, bell pepper and saute until soft.
  • Add in garlic, cumin, oregano, salt, pepper.
  • Add, black beans, corn, rice, salsa and the enchilada sauce.
  • Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes.
  • Stir in the corn tortillas, Add cheese when serving.

Video

Nutrition

Serving: 12ozCalories: 303kcalCarbohydrates: 34gProtein: 14gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 35mgSodium: 902mgPotassium: 378mgFiber: 6gSugar: 7gVitamin A: 883IUVitamin C: 19mgCalcium: 109mgIron: 2mg
Tried this recipe?Let us know how it was!

Brussel Sprouts and Squash With Glaze

Posted on by Dawn Jacobs

Brussel Sprouts and Squash with Glaze

 

This recipe was inspired by a site called Skinny Taste
Ingredients
1 Whole butternut squash (peeled, seeded and cut into 1-2-inch cubes)
2 tablespoons olive oil
1/2 teaspoon Kosher salt
Freshly ground black pepper
1-2 pound Brussels sprouts (trimmed and quartered)
4 strips of bacon (chopped)
2 tablespoons pure maple syrup
2 tablespoons reduced sodium soy sauce
Instructions:
1. Preheat the oven to 400 degrees F. Spray a sheet pan with cooking spray or use a silicone liner. 2. In a large bowl, combine the squash, 1/2 tablespoon oil, 1/4 teaspoon salt and pepper, to taste. Toss to coat. In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, 1/4 teaspoon of salt and pepper, to taste. 3. Spread the vegetables in an even layer on 1 sheet pan. Top with bacon. Roast for 20 minutes With a spatula, toss veggies and roast an additional 5-10 minutes. 4. Meanwhile, in a small sauce pot, combine the syrup and soy sauce. Over medium low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly. Set aside. 5. When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.

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