Definitely Delicious Recipes

Well, the cooks for The Drummer Test Kitchen were hard at it again this past week. Here are some of the dishes we made that we really enjoyed.

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Farmer’s Casserole 

Prep Time: 20 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 35 mins

Servings: 12 servings

6 c. frozen, shredded hash brown potatoes

1-1⁄2 c. shredded Jalapeno Monterey Jack Cheese (can sub cheddar or Swiss)

2 c. diced, cooked ham (or Canadian bacon)

1⁄2 c. sliced green onions

8 large eggs, beaten (or 2 c. egg substitute)

Two 12 oz. cans evaporated milk (can use whole, 2% or fat free)

1⁄4 tsp. salt

1⁄4 tsp. ground pepper

Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.

At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°F. Bake, uncovered, for 1 hour and 15 minutes or until the center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 1 hour and 30 minutes.

Chicken Pot Pie Burgers

Total: 45 min

Active: 35 min

Yield: 4 servings

4 T. unsalted butter

2 small ribs celery, finely chopped

1 small carrot, grated

1 med. shallot, finely chopped

1/4 tsp. powdered chicken bouillon

1/4 tsp. celery seeds

Kosher salt and freshly ground black pepper

2 T. all-purpose flour

1/4 tsp. garlic powder

1 c. plus 2 T. whole milk

1/3 c. frozen peas

1/4 c. panko breadcrumbs

1 lb. ground chicken

Nonstick cooking spray, for the skillet and patties

4 hamburger buns, lightly toasted

Melt 2 tablespoons of the butter in a cast-iron skillet over medium heat. Add the celery, carrot, shallot, chicken bouillon, celery seeds and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a large bowl and let cool to room temperature.

Meanwhile, melt the 2 remaining tablespoons butter in a small saucepan over medium heat. Add the flour and garlic powder and cook, whisking, 1 minute. Gradually add 1 cup milk and bring to a simmer, whisking constantly. Continue to simmer, whisking constantly, until thickened, about 2 minutes. Add the peas, 1/2 teaspoon salt and a generous amount of pepper. Take off the heat and keep warm, covered.

Mix the panko into the cooked vegetables and mix in the remaining 2 tablespoons milk; let stand 5 minutes. Add the ground chicken, 1 teaspoon salt and a few grinds of black pepper. Form into four 3/4-inch-thick patties. Spray the cast-iron skillet and patties with nonstick spray. Heat the skillet over medium-high heat, then place the patties in the skillet sprayed-side down and spray the tops of the patties. Reduce the heat to medium, then cover and cook for 2 minutes. Flip the patties and cook, uncovered, until cooked all the way through and the centers are firm, about 2 more minutes. Serve on buns topped with the pea gravy and with extra gravy on the side.

Copycat Olive Garden Alfredo Sauce

Prep Time: 5 mins

Cook Time: 15 mins

Servings: 6 servings

6 T. salted butter

1 T. minced garlic

1 tsp. garlic powder

2 T. all-purpose flour

1-1/2 c. heavy whipping cream

1-1/2 c. whole milk

1 c. parmesan cheese, shredded

16 oz. package fettuccine

Fresh parsley, finely chopped

Cook pasta per package directions, drain and set aside.

In a large skillet, over medium heat, add butter and let it melt. Add minced garlic and garlic powder. Whisk together to combine.

Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add in the heavy cream and milk while still whisking. Let the sauce begin to boil and then reduce the heat to low and allow it to simmer for 2-3 minutes.

Add in the parmesan cheese and whisk together.

Add in the cooked and drained fettuccine. Using a tongs, toss the pasta in the sauce to coat it well.

Garnish with a bit of fresh, chopped parsley and serve!

Mozzarella Stuffed Bacon Wrapped Meatloaf

Prep Time: 15 mins

Cook Time: 1 hr

Ready In: 1 hr 15 mins

Yield: 8 servings

2 lbs. ground beef

2 eggs

2/3 c. breadcrumbs

1 med. onion (finely chopped)

1/4 c. finely chopped green pepper (optional, but delicious)

1 tsp. yellow mustard

1/2 tsp.  dried parsley (to taste)

1/4 tsp. garlic powder

1/4 tsp. ground paprika

Salt & pepper (to taste)

9 oz. thin-cut bacon

4 oz. mozzarella cheese (diced)

1/2 c. barbecue sauce

Prep: Preheat the oven to 350°F (convection ovens to 320°F). Line a 9×5 inch loaf pan first with parchment paper and then with 2/3 of the bacon, leaving an overhang. OR line a rimmed baking sheet with baking parchment and lay 2/3 of the bacon on top if you want to bake without a pan.

Make meat mix: Mix ground beef, eggs, breadcrumbs, onion, mustard and spices in a large bowl (I use a handheld mixer with the hook attachment to do this).

Shape meatloaf: Shape a long log with 2/3 of the meat mixture and fit it inside the loaf pan (OR on top of the bacon on the baking sheet, if baking without a loaf pan). Make a crease down the middle and add the mozzarella cheese to it. Cover with the remaining meat mixture. Fold the bacon overhang on top and cover entirely with the remaining 1/3 of bacon. Spread with 1/3 of the barbecue sauce.

Bake: Bake in the middle of the preheated oven for 40 minutes. Spread with another 1/3 of the barbecue sauce. Continue baking for another 20 minutes, then spread with the remaining sauce right as it comes out of the oven. Allow the meatloaf to rest for 5-10 minutes before slicing. If you baked in a loaf pan, VERY CAREFULLY drain it before removing from the pan (depending on your meat/bacon, a lot of juices can accumulate).

Sautéed Cabbage

1 lb. bacon, cut in 1” pcs.

1 head cabbage, cored & sliced

1 large onion, sliced

2 bell peppers, sliced

1 poblano pepper, sliced

6 whole garlic cloves

1-2 jalapeno peppers, opt.

Salt & pepper, to taste

Cook bacon on large sheet pan in oven at 400 degrees, for 18-20 minutes. Remove bacon to plate. Set aside. Add 2 tablespoons of the bacon grease to a large skillet, over medium heat. Add vegetables and sauté until tender; stir in bacon and cook until heated through.

Variations: You can make this any number of ways. I have added sliced sausage, corn, and even fried left-over egg noodles. Be creative.

Salted Caramel Chocolate Cheesecake Cake

Prep Time: 4 hours

Cook Time: 1 hour

Total Time: 5 hours

Yield: 12-15 Servings

For the cheesecake:

2 pkg. (8 oz. ea.) cream cheese, softened

2/3 c. granulated sugar

Pinch of salt

2 large eggs

1/3 c. sour cream

1/3 c. heavy cream

1 tsp. vanilla

For the cake:

1 recipe chocolate layer cake (9” layers)- homemade or cake mix is fine

For the frosting:

1 c. unsalted butter, softened

1/2 c. caramel sauce, homemade caramel sauce or jarred is fine

4 c. powdered sugar

2 T. milk

1/2 tsp. kosher salt

For the ganache:

4 oz. dark chocolate

1/2 cup heavy cream

2 T. caramel sauce

Pinch of kosher salt

For the cheesecake: Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!

Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.

Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.

Beat in sour cream, heavy cream and vanilla. Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.

Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.

When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!

For the cake layer: Prepare chocolate cake according to package directions for 9 inch cake. Or, like me, prepare a homemade dark chocolate layer cake using your favorite recipe.

For the frosting: Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.

Beat for 4-5 minutes until soft and creamy.

To assemble: On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.

Refrigerate frosted cake while you prepare the chocolate ganache.

For the ganache: In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.

Once cooled. Spread over top of chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!

Quote of the Week:

“He who believes is strong; he who doubts is weak. Strong convictions precede great actions.”

~ Louisa May Alcott