Category: Sides - Kathy's Kitchen Recipes

Everything Good in a Pumpkin

10/26/2021

Author: Kathy Schowe

Everything Good in a Pumpkin

Everything Good in a Pumpkin

Perfect showstopper appetizer for any fall gathering!

Ingredients

1- 5lb. sugar or pie pumpkin
1/2 loaf of crusty bread cut into small chunks
1 green apple or pear pealed, cored, and chopped
1 cup Gruyere cheese cut into small cubes
1 cup cheddar cheese cut into small cubes
2 garlic cloves crushed
4-6 slices of bacon, cooked and chopped
1 green onion chopped
1 tablespoon thyme chopped
1 teaspoon freshly grated nutmeg
½ cup heavy cream
1 tablespoon maple syrup
salt & pepper

Instructions

Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
Carve the cap out of the top of the pumpkin and leave a fairly large opening for easy access to the inside. Scoop out the seeds and stringy stuff and season the inside with salt & pepper and a pinch of the nutmeg. Place in the center of a parchment lined baking sheet.
In a large bowl, toss together the bread, pear or apple, cheese, garlic, bacon, green onions, and thyme.
Fill the pumpkin with the mixture and add more bread if it doesn't fill the pumpkin.
In a small bowl blend the cream, salt & pepper, nutmeg, and maple syrup. Pour over the bread mixture and make sure stuffing is moist. Add a little more cream if needed.
Bake with cap on a 350° for 60 minutes, then remove the cap and return to oven for another 30 minutes.
Remove from the oven and carefully transfer to serving platter. Serve with crostini or crusty bread slices around it on the platter.
For larger serving and presentation, use a larger pumpkin and adjust measurements.

Did you make this recipe?

Tag @kathyskitchen_recipes on instagram and hashtag it #dulcedelechestraciatella

Spicy Asian Dipping Sauce

8/28/2019

Author: Kathy Schowe

Spicy Asian Dipping Sauce

ingredients:

½ cup soy sauce
½ cup ponzu sauce
1 tablespoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon honey
1 teaspoon fish sauce
1 clove garlic crushed
1 tablespoon grated ginger

Topping

1 tablespoon toasted sesame seeds
1 teaspoon sriracha
1 sliced scallion

instructions:

How to cook Spicy Asian Dipping Sauce

In a small bowl combine the first 8 ingredients and stir to combine.
Top with topping ingredients and serve.

NOTES:

Spicy Asian sauce kicks up lettuce wraps, wontons, crunchy cucumber salad, soft shell crab, seafood, you name it... you'll want to dip it in this sauce!

Created using The Recipes Generator

Baby K's BBQ Sauce

8/28/2019

Author: Kathy Schowe

Baby K's BBQ Sauce

ingredients:

1 cup ketchup
¼ cup drippings from pork ribs
3 tablespoons apple cider vinegar
½ cup Steen's syrup or dark molasses
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 teaspoon fish sauce
2 teaspoons sriracha
2 teaspoons liquid smoke
1 tablespoon yellow mustard
2 cloves of garlic crushed
1 red onion finely chopped
2 tablespoons vegetable oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

instructions:

How to cook Baby K's BBQ Sauce

Puree onion and garlic in the food processor.
Mix the ketchup, drippings, vinegar, Steen's syrup, honey, Worcestershire sauce, fish sauce, sriracha, liquid smoke, and mustard in a medium bowl.
Heat the oil in a skillet and add the onion and garlic mixture to the pan. Add the chili powder, cayenne, cumin and salt & pepper. Cook for a few minutes until fragrant.
Whisk in the wet ingredients and bring to boil. Reduce to simmer and cook until thickened about 30 minutes.
Serve with pulled pork, ribs, or meatloaf.

NOTES:

This tangy sauce comes together quickly, and it is perfect on my pulled pork, ribs, and burgers, and meatloaf!

Created using The Recipes Generator

New Mexico Pinto Beans

8/26/2019

Author: Kathy Schowe

New Mexico Pinto Beans

prep time: cook time: total time:

ingredients:

4 cups pinto beans
1 quart chicken broth
6-8 slices of bacon
6 garlic cloves finely sliced
1 jalapeno chopped
3 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon dried oregano
2 cans Rotel tomatoes with peppers
salt to taste

instructions:

How to cook New Mexico Pinto Beans

Rinse beans and then cover with water to soak over night.
Drain beans in colander.
Cook the bacon in a dutch oven until crispy. Don't drain. Add in the onion, jalapenos, cumin, garlic powder, chili powder and oregano and cook on medium heat for 10 minutes.
Add in the garlic and cook for 3 minutes, then add the beans, chicken broth and can of Rotel.
Bring to boil, then reduce to simmer and cook covered for 3-4 hours.
Taste and season with salt to taste.

NOTES:

New Mexico Beans were a staple in our house growing up. Beans and cornbread fed lots of happy people!

Created using The Recipes Generator

Cold Fried French Fries

8/26/2019

Author: Kathy Schowe

Cold Fried French Fries

ingredients:

4 Russet potatoes
5 cups peanut oil
sea salt

instructions:

How to cook Cold Fried French Fries

Scrub potatoes and pat dry.
Square off ends of potatoes and then cut them into thin fries.
Fill large pot with oil.
Drop chopped fries into cold oil, covering fries.
Heat oil to medium high and bring to boil.
Do not stir until fries begin to turn golden brown.
Continue to cook until fries are crispy and desired texture. 30-40 minutes start to finish.
Drain on paper towls and then sprinkle with sea salt.

NOTES:

Perfect french fries begin in cold oil, but magically fry up to perfection!

Created using The Recipes Generator

Mango Jalapeno Salsa

8/26/2019

Author: Kathy Schowe

Mango Jalapeno Salsa

ingredients:

3 roma tomatoes chopped
1 jalapeno chopped
1 cup chopped mango
½ red bell pepper chopped
½ cup red onion chopped
½ cup cilantro chopped
1 teaspoon honey
1 teaspoon ground cumin
1 lime zested & juiced
salt & pepper to taste

instructions:

How to cook Mango Jalapeno Salsa

Add roma tomatoes to a deep bowl and blend with an immersion blender. Add salt & pepper.
Add the rest of the ingredients and refrigerate for at least 30 minutes prior to serving.
Serve with warm tortilla chips.

NOTES:

Spicy sweet mango salsa will take your tacos or chips and dip to the next level!

Created using The Recipes Generator

Southern Pea Salad

8/26/2019

Author: Kathy Schowe

Southern Pea Salad

ingredients:

1 lb frozen peas
3/4 cup mayonnaise
1 cup cheddar cheese diced into little cubes
½ red onion finely chopped
1 diced roma tomato
1 cup chopped black olives
¼ cup chopped basil
2 chopped hard boiled eggs
1 pot of boiling water
1 teaspoon salt, Tajin, or Lawry's Seasoning Salt
1 teaspoon freshly ground pepper

instructions:

How to cook Southern Pea Salad

Bring pot of water to boil and add the bag of frozen peas. Blanch for a few minutes and then drain and add to bowl of ice water to stop cooking.
Drain water and then add peas to mixing bowl. Add all the remaining ingredients and stir to combine. Adjust seasoning.
Refrigerate for at least an hour before serving.

NOTES:

Southern Pea Salad was a favorite of ours growing up... I love it with BBQ or grilled chicken!

Created using The Recipes Generator

Quick Pickled Onions

8/26/2019

Author: Kathy Schowe

Quick Pickled Onions

ingredients:

1 cup water
½ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 red onion

instructions:

How to cook Quick Pickled Onions

Add the water, vinegar, sugar, & salt to a medium jar and shake until dissolved.
Add the onions to the jar and shake again.
Let sit for at least an hour at room temperature.
Refrigerate to chill and crisp. Drain before using or dip them out as needed.

NOTES:

These are great with rich meats like my asian short rib tacos or adding crunch to BBQ pulled pork! You can use this method on mini-bell peppers, and even jalapeños !

Created using The Recipes Generator

Roasted Red Peppers

8/26/2019

Author: Kathy Schowe

Roasted Red Peppers

instructions:

How to cook Roasted Red Peppers

Char peppers over the burners on your stove or on the grill.
Place in paper bag on a baking sheet and let cool.
Peel off the charred bits and skin, and then slice and place in ziplock bags to freeze for later use.

NOTES:

Red peppers can be frozen and used to make sauces, spreads, soup and more!

Created using The Recipes Generator

Hot Pickled Pepper Relish

8/26/2019

Author: Kathy Schowe

Hot Pickled Pepper Relish

ingredients:

3 cups chopped bell peppers red, orange, yellow
1 red onion chopped
2 jalapeños chopped
5 cloves garlic crushed
2 cups apple cider vinegar
2 tablespoons tarragon vinegar
¾ cup sugar
¼ cup brown sugar
1 teaspoon red pepper flakes
2 tablespoons whole mustard seeds
1 tablespoon whole cumin seeds
1 tablespoon smoked paprika
2 teaspoons salt
1 tablespoons olive oil

instructions:

How to cook Hot Pickled Pepper Relish

Finely dice bell peppers, onions, and jalapeños.
Heat large pan to medium heat and add olive oil. Add in the red pepper flakes, whole mustard seeds, cumin seeds, paprika and salt. Stir until fragrant about 5 minutes.
Add peppers, onions and jalapeños to the pan. Cook for a few minutes and then add in the rest of the ingredients.
Bring to boil and then reduce to simmer. Cook for 1 1⁄2 to 2 hours until the liquid has reduced, but still moist.
Serve with sausages, chicken, brisket, hot dogs, or any grilled meats!
Will keep refrigerated in a jar for about a month.

NOTES:

This spicy sweet and tangy relish is great on hotdogs, sandwiches, hamburgers, and grilled meat!

Created using The Recipes Generator

Happy Slaw

8/25/2019

Author: Kathy Schowe

Happy Slaw

ingredients:

½ head cabbage
½ red bell pepper chopped
½ yellow or green bell pepper chopped
¼ cup your favorite herb chopped
¼ cup your favorite nut chopped
¼ cup grapes or raisin

Dressing

2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon sugar
2 tablespoons olive oil
⅔ cup sour cream
2 tablespoons chopped herbs
pinch of salt & pepper

instructions:

How to cook Happy Slaw

Whisk cider vinegar, dijon mustard, sugar, salt, salt & pepper. Drizzle in olive oil while whisking to form an emulsion.
Mix in sour cream and herb that corresponds to the herb in the salad.
Toss dressing with chopped slaw ingredients- don't overdress!

NOTES:

Customize your Happy Slaw with your favorite herbs and nuts. Happy Slaw pairs well with BBQ Pork or Chicken!

Created using The Recipes Generator

Cast Iron Corn Pudding

8/25/2019

Author: Kathy Schowe

Cast Iron Corn Pudding

ingredients:

2 cups fresh or frozen corn
¾ cups heavy cream
2 large eggs
2 tablespoons flour
4 tablespoons butter
1 tablespoons sugar
1 green onion chopped
2 slices crumbled cooked bacon
½ cup grated cheddar cheese

instructions:

How to cook Cast Iron Corn Pudding

Add butter to cast iron skillet and place in 350° oven to melt.
Combine all of the other ingredients in a mixing bowl.
Add the melted butter to the mixture and then pour the batter back into the skillet.
Bake at 350° for 40 minutes until golden brown. Garnish with chopped scallions.

NOTES:

Creamy corn pudding makes a wonderful side dish, top what's left with a fried egg for breakfast tomorrow!

Created using The Recipes Generator