Here’s What’s Cooking

In the midst of what would be a busy spring, we find ourselves in the middle of a pandemic and a few snow showers as well. It’s not business as usual for anyone, it’s business as UNUSUAL. What remains most important has not changed: the well being of those that matter most to us. So for this edition of Here’s What’s Cooking, we’re sending a special message:

In an effort to social distance and #flattenthecurve, we did not gather in Courtney’s kitchen as we usually do. However, we did gather some of our favorite recipes to share. We’re hoping they bring as much joy and comfort to you, as they do to us! Some of us have been cooking already!

Here we go!

From Greg:  Spaghetti Pie
7 oz spaghetti
1 cup ricotta cheese
2 eggs
¼ c parmesan cheese
1 ½ - 2 cups of Your favorite sauce
Mozzarella cheese

Cook spaghetti as per package directions.  (Al dente is good) Drain.
Mix ricotta, eggs & parmesan.
Stir in pasta
Pour into 9” pie pan.  (butter pan just a bit)
Ladle sauce  over pasta mixture.
Cover loosely with wax paper
Microwave 60% power about 15-20 min.  
Sprinkle with mozzarella 
Microwave 60% power just til cheese melted.
Let the pie set for a few minutes.  Slice into wedges and serve.
From Jordan- Banana Bread
1 stick of butter  1/8 teaspoon vanilla extract
1 cup of sugar 1 1/2 cups flour
1 teaspoon water 1/4 teaspoon salt
1 egg 1 teaspoon baking soda
1 cup of mashed bananas 1/2 walnuts chopped (Optional)
Preheat the oven to 350 degrees
Sift together flour, salt, and baking soda. Set aside. Melt butter on the stove or in the microwave. Mix butter and sugar until well blended. Add egg, mixing well. Add bananas, water and vanilla. Fold in flour mixture and blend until flour is moist.Grease your loaf pan  and add batter. Bake for 45 minutes or until the center of loaf is firm and a toothpick inserted in the center comes out clean.
Kathleen- Bacon Cheeseburger Soup
1 lb. ground beef ¾ cup chopped onion
¾ cup shredded carrots ¾ chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
 4 cups cubed potatoes
¼ cup flour 
2 cups cubed cheddar cheese
1 ½ cups milk
 ¼ cup sour cream
1 pack bacon bits 
1 tablespoon butter
In a large pot, melt 1 tablespoon of butter over medium heat: cook and stir vegetables and beef until beef is brown.
Stir in basil and parsley, add broth, potatoes, and bacon. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
In a microwave safe bowl, melt the remainder of the butter mix, add flour, stirring until smooth.
Gradually add milk mixture to soup, stirring constantly, bring to a boil then reduce heat to a simmer, stir in cheese, when cheese is melted, add sour cream and heat. Do not broil.
Brandy- Steamed Blue Crabs

12 Blue crabs live
1/2 cup Seafood seasoning
1 tbsp Kosher salt
1 cup Cider vinegar
12 oz Lager style beer
Set up a steamer for the crabs. The steamer insert should sit 2 to 3 inches above the bottom of the pot so that the crabs do not touch the liquid beneath.Add 1 1/2 cups water, lager, vinegar and 2 tablespoons seafood seasoning to the bottom of the pot. Whisk to combine and bring to a simmer. Layer the crabs in the steamer insert, generously sprinkling the salt and remaining seafood seasoning on each layer of crabs. Cover the pot and steam the crabs for 30 minutes. The cooked crabs should be a bright orange color throughout with no trace of blue or green.
Rumella- Baked Mac & Cheese
Boil the macaroni, add salt and pepper in the water.
 Cheese sauce: Add two tablespoons of butter to the pan, pour in milk. Add cream cheese, sharp cheddar and  Colby cheese. Season with onion and garlic salt, Cayenne pepper, paprika, salt and pepper to suit your tastes. (#eyeballmeasurements) Stir until everything melts down. 
 Add milk for texture. You want the sauce to look smooth and creamy. In a separate bowl, combine the macaroni and the cheese sauce together and stir until it’s fully covered. Add to your baking pan and then top it off with sharp cheddar cheese. Bake in the oven at 325° for about one hour with aluminum foil 45 minutes and remove the aluminum foil.
Colin- Old Fashioned Pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melter
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Courtney- Supreme Egg Souffle

6 Eggs beaten
1cup grated cheese
1 can of green chilis- chopped
2 slices of bread- cubed
1 small onion chopped (optional)
1lb of Italian Sausage- cooked and drained
2 cups of Milk
1 tsp mustard
Mix all ingredients together and pour into a 9x13 pan. Cover with foil. refrigerate to set overnight.  Remove from refrigerator and Bake 350 for 45 minutes

Have you been in the kitchen a little more often too? Share some of your favorite recipes! #virtualexchange We will continue to monitor the real estate market and government guidelines for our industry and we’ll keep you posted about what’s cooking. In the meantime, should you need any assistance, we’re happy to connect with you! Take care!

Penfield is a lively town, located on the southern tip of Irondequoit Bay and just outside of the City of Rochester. Follow this blog to discover more of what our town has to offer; from great local businesses to awesome events, we'll cover it all!

Courtney Dudek Licensed Real Estate Salesperson


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