Kitchen Endeavors Yummified! with Kristen Cunningham
Airing every Tuesday at 4:30 PM
This is a show that will jump-start your interest in cooking with all the sparkle of enjoyable recipes that keep everyone coming back to the table. Discussions of ingredients and the guided step by step instruction of how to prepare challenging, yet attainable dishes that will elevate your abilities and know-how with cooking.
It’s a place where you can learn new recipes and get insights on how to approach them in order to uncover stability in preparing meals which you may have only seen in restaurants or at parties. You can find the recipes here on the WVOX website just below!
- 1 10.5oz Campbell’s Can Cream of Mushroom Soup
- 3-4 Tablespoons (Heaping) Ketchup
- ¾’s of a 1lb box of Bowtie Pasta
- 1lb Ground Sirloin
- 10oz Shredded Cheddar (Block or Shredded Bag of Cheese)
- ¼ Cup Milk
- 1 bag of Ruffles Potato Chips (plain)
Step 1: Preheat the oven to 350 degrees. Now you are going to want to start boiling your water for your Bowtie Pasta. So add about 3/4 ‘s or a little less of a 1lb box of Bowtie Pasta to the boiling water. And follow the directions on the box. When the pasta is done, set aside in the colander.
Step 2: Here we are going to take 1lb of Ground Sirloin and brown it in a large pan (NOTE: MUST be a large pan because we are going to get all the ingredients in this pan, so make it large). So brown the meat over Medium Heat. Break it apart with your fingers as you add it to the pan or just break it apart with a wooden spoon as you cook it.
Step 3: When the Ground Sirloin is browned then you can add the Cream of Mushroom soup and stir together.
Step 4: Add the cooked pasta to the pan. Then add the Shredded Cheddar and combine.
Step 5: Stir in ¼ Cup of Milk.
Step 6: Finally add 3-4 heaping Tablespoons of Ketchup. Mix all in the pan well and stir so it is combined. Now turn the stovetop off.
Step 7: Coat the Casserole Dish with butter. And pour the Zippy Beef in the Casserole Dish gently. Cover with tin foil, and place it in the oven for 40 minutes and allow it to cook.
Step 8: At 40 minutes take it out of the oven. Take the Ruffles Potato Chips, about half the bag, and place them on a couple of paper towels on a flat surface. Then place another paper towel in your hands and use it to crumble the chips by pressing firmly on top. Do not crush the chips, just crumble into small pieces. So the size of pellets or a bit larger. Doesn’t have to be exact, just giving you an idea.
Step 9: Now you can sprinkle the potato chips over your Zippy Beef and place it in the oven for 5 more minutes. When the chips look ever so toasty or at 5 minutes, remove from the oven.
Step 10: Allow to cool for 5 minutes and Serve. Remember to turn your oven off. Also add a little ketchup on the side of the plate for dipping purposes. Now that it is done you have dinner and leftovers!
- 1 ½ Lbs Idaho Potatoes (or 3-4 medium sized Idaho potatoes)
- 1 cup finely chopped yellow onion (or half of a medium sized yellow onion)
- 1 large egg (lightly beaten)
- Kosher Salt and Freshly Ground Black Pepper
- 6-8 Tablespoons Clarified Butter
Serves 4 People
Prep Work (1 Hour):
Step 1: Take ½ pound of butter. Cut the butter into tablespoon-sized pieces. Melt it slowly in a small pot over medium low heat, then continue to cook, without stirring.
Step 2: You’ll notice the milk solids accumulate on the bottom of the pot. Carefully skim off the foam from the surface, and slowly pour the clear butter into a container, leaving the milk solids in the pot.
Note: 1/2 pound of butter will yield 6 ounces of Clarified Butter. Any leftover butter can be stored in the refrigerator for another use.
Step 3: The next step involves finely chopping your onion. When you are done, you can set it aside.
Prep work is Finished!
Step 4: Preheat Oven to 300 degrees Fahrenheit
Step 5: First, peel the potatoes and then finely grate them. You are going to take a clean but old kitchen hand towel and place the grated potatoes on top of the hand towel. Now you want to get all the excess moisture out of these grated potatoes. So you can twist it tightly and squeeze. Now the hand towel should be dripping and absorbing all the excess moisture. Do it a few times.
Note: You don’t want to grate the potatoes in advance because they will discolor/brown if you do so.
Note: You want to use a clean but old dish towel because the dish towel will discolor and likely be ruined, so nothing you care about.
Step 6: Next, put the potatoes into a large mixing bowl and add the onion and egg. Mix with your hands to combine. Season with salt and pepper.
Step 7: At this point, you are going to heat 4 tablespoons of the clarified butter in a large skillet over medium heat. Make palm sized pancakes with your hands. You can also flatten the pancakes with a spatula. Cook them for about 10 minutes or until golden brown on the bottom.
Step 8: Turn the cakes over and cook for about 8 minutes or until browned on the bottom and cooked through. Transfer your pancakes to a plate or paper towel.
Step 9: Then transfer to a baking sheet and place in the oven to warm while you cook the remaining pancakes.
Step 10: Serve hot with Crème Fraiche or Sour Cream.
Cream of Corn (Side Dish)
- 2 ½ cups of Frozen Corn
- 1/3 cup (or a little more) Heavy Cream
- 3 Tablespoons of butter
- Half of a red bell pepper
- 2 Tablespoons of Fresh Thyme
- ½ Shallot
Serves 4 people
Step 1: Cut half of a Red Bell Pepper into bite sized pieces. In other words, finely chop the Red Bell Pepper.
Step 2: Take some Thyme Sprigs and pull the leaves off with your fingers. You need about 2 tablespoons.
Step 3: Mince the Shallot.
Step 4: Here we are going to put the Frozen Corn in a large pan. It must be a large pan because we are going to fit all the ingredients in it. Add the Red Bell Pepper, Shallot, Thyme and Salt. Turn the heat on to Medium High. Let cook for about 3 minutes.
Step 5: Add the Heavy Cream and the Butter. Stir it together. And bring to a simmer.
Step 6: Cover with a lid and turn the heat down to Low. Let cook for about 20-25 minutes. Remove lid. Let cook for about 5 minutes more, occasionally stirring. Then remove from heat and Serve.
Brie Pasta (Meatless Alternative for Memorial Day Weekend)
- 1 Beefsteak Tomato
- ½ of a 1lb of Linguini
- 6 Basil Leaves
- 1 Clove of Garlic
- 3 Tablespoons EVOO (Extra Virgin Olive Oil)
- ½ (of an average or decent size) Wedge of Belletoile Brie
- Salt and Pepper
Serves 4 People
Step 1: Let’s begin by cutting the Tomato into big chunks. Not too big, you want to be able to bite into these chunks.
Step 2: Next we can mince the Garlic.
Step 3: Take the Brie Wedge and with a butter knife you want to remove the rind of the Brie. It lies on the top and sits on the bottom of the Brie, a grayish color usually. So just slide the knife up under the rind and keep kind of sawing gently or pushing it underneath as you pull the knife further back.
Step 4: Now cut the Brie into cubes, good sized cubes nothing wimpy.
Step 5: Take the Basil leaves and tear them into smaller pieces, so in other words, in half or thirds.
Step 6: Pour 3 tablespoons of EVOO into a mixing bowl. Add the Garlic, Tomato, Brie, and Basil. Season with Salt and Pepper. Mix it together with a spoon.
Step 7: Allow it to sort of come together while you begin boiling your water.
Step 8: For the Linguini, follow the instructions on the box.
Step 9: Drain the Linguini and then add it to the mixing bowl.
Step 10: Let it sit for about 5 to 7 minutes and then mix it altogether with a spoon so the Brie is slightly melted into the dish as cubes, and even some melted is good too. So about half melted and the other half slightly melted cubes of Brie. Serve.
- ½ cup Fine Dry Bread Crumbs
- ¼ cup Heavy Cream
- 2 tablespoons Olive Oil (Extra Virgin Olive Oil/EVOO)
- Half of 1 Medium Red Onion
- ½ lb Ground Chuck Chop or Sirloin
- ½ lb Ground Veal
- ½ lb Ground Pork
- 2 tablespoons Honey
- 1 Large Egg
- Salt and Freshly Ground Black pepper
- 3 tablespoons Butter
- 1 cup Chicken Stock
- ½ cup Heavy Cream
- ¼ cup Lingonberry Preserves
- Salt and Freshly Ground Black Pepper
Serves 4-6 People
Prep Work 15 Minutes: All that is involved in the Prep Work is to finely chop half of a medium sized Red Onion. So you are done!
Step 1: In a small bowl combine the Breadcrumbs and the Heavy Cream. Use a fork to work the Heavy Cream through the Breadcrumbs. You do this until the Breadcrumbs have absorbed the Heavy Cream and the bowl is dry, and the Breadcrumbs moistened.
Step 2: Heat the oil in a small skillet over Medium Heat. Add the Onion and sauté for 5 minutes, until softened. Remove from the heat.
Step 3: Now we are going to take the Ground Beef, Ground Veal, and Ground Pork, Onion, Honey, and Egg and mix them together, with our hands, in a large bowl. Season with Salt and Pepper.
Step 4: Take the Breadcrumb Mixture and add it to the large bowl. Mix it in well with your hands.
Step 5: To make the Meatballs we are going to have to dampen or wet our hands. It will keep it from sticking to our hands. Shape the Meatballs into about the size of a golf ball or a little larger. You should have 24 Meatballs.
Step 6: Melt the Butter in a large skillet over Medium-High Heat. Add the Meatballs, in batches if necessary, and cook. You’ll need to turn them occasionally to get them cooked all the way around and through. You do this for 7 minutes.
Step 7: Transfer the Meatballs to a plate and discard all but 1 tablespoon of fat from the skillet.
Step 8: At this point, we are going to create the sauce. We return the skillet to the heat, whisk in the Stock, Cream, Lingonberry Preserves and bring to a gentle simmer. Season with Salt and Pepper.
Step 9: Add the Meatballs to the sauce and simmer for about 10 minutes, until the sauce thickens slightly and the Meatballs are heated through. Serve.
- ½ cup Arborio Rice
- 5 spears of Asparagus
- 1 cup Baby Bella Mushrooms
- 2 ½ cups Chicken Broth
- 6 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Butter
- ½ cup finely chopped Vidalia Onion
- 1 Garlic Clove
- A splash of your favorite White Wine
- 1 tablespoon Parmesan Cheese
Prep Work 45 minutes
Step 1: Boil the Asparagus for 7 minutes, in a pan, on Medium High Heat in water. And cut them into thirds or small enough to eat sizes.
Step 2: Then take 1 cup of Baby Bella Mushrooms (pre-sliced or if not, slice them ) and add 4 tablespoons of Extra Virgin Olive Oil to a pan with the Mushrooms. Cook on Medium High Heat. Cook for 8-10 minutes or until browned just slightly. And set aside.
Step 3: Finely chop the Onion so you have ½ of a cup or a little more. And mince 1 clove of Garlic.
Step 4: Next pour 2 ½ cups of Chicken Broth into a pot and bring to almost a simmer on Medium Heat. Then turn down the heat to low and let it stay warm while you work.
Prep Work is done!
Step 5: We can begin by adding the remaining 2 tablespoons of Olive Oil or EVOO into a large pan. Add 1 tablespoon of Butter.
Step 6: You can now add the finely chopped Onion to the pan. Let it cook on medium heat for 3 minutes or until translucent and softened. And then add the Garlic to the Onion.
Step 7: Add the Rice and let it cook for 1 minute, we are going to let it get toasted- not brown though, make sure it stays white. It’s just a term you use to describe Risotto, like nutty. So you are not letting the rice brown at all but actually just get nutty. Now add a splash of White Wine.
Step 8: Add one ladle of Chicken Broth. If you want to increase it by adding a little more you can but it should only be that the Broth is JUST covering the Rice. And it should be on a gentle simmer so turn the heat to Medium Low if necessary.
Step 9: Stir as the rice absorbs the Broth. When the Broth is almost absorbed add another ladle or as I said, a little more, so JUST covering the Rice.
Step 10: Stir the Rice as it absorbs the Broth again. So not just a constant stirring but for a moment or two and then pause, then again. So occasionally. But stay with the Risotto.
Step 11: When the Broth has almost absorbed into the rice, add a third ladle of the Broth.
Step 12: On the third ladle you are going to start to add the Veggies, so your Asparagus and Mushrooms, when the Broth is about 2/3’s of the way absorbed. And turn the Heat down to Low.
Step 13: Add a tablespoon of Butter. Add 1 tablespoon of Parmesan Cheese and a dash more.
Step 14: Add a little splash of Broth if it you don’t see a real slim amount of runoff. Just a ¼ of a ladle or a ½ of the remaining Broth. Season with salt.
Step 15: Remove from the stove and Serve hot. Serve with Parmesan Cheese so you can sprinkle a tiny bit on top to taste.
Ultimately, the point is to stir occasionally so watch the risotto and to keep the rice just covered with Broth each time you add it with the ladle. About 3-4 times total. And so about 1-1 1/2 ladles of broth each time.