Kentucky Derby Pie

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Kentucky Derby Pie

by Nanny Bubby

This year of 2021, we reflect that all of the traditions of the past that we love have been interrupted by the Covid Virus in 2020. This year we have the luxury of actually being able to celebrate the 147th running of the roses on time as it has been run for 146 years. I feel the need to take pause and have the most genuine of gratitude that a horse race that has so much tradition, is returning to its rightful place and running on time. May we all, whether we love the races or not, celebrate the “normality” that the May 1st Kentucky Derby brings us. May we all be winners and celebrate with gratitude all of the wonderful American traditions that we have come to depend on. May you all be winners! Enjoy this amazing Kentucky Derby Pie!

Total Time:

1 hour

Serves:

9

Ingredients

  • ½ c. flour
  • 1 c. sugar
  • 1 stick butter melted and cooled
  • 2 eggs lightly beaten
  • 1 tsp. vanilla
  • 1 c. Chocolate Chips
  • 1 c. chopped walnuts
  • 1 unbaked deep dish pie shell

Directions

  • Pre heat oven to 325 degrees
  • Preheat oven to 325 degrees. Combine sugar and flour. Add melted butter, eggs and vanilla to flour and sugar. Stir in walnuts and chocolate chips and pour into your favorite recipe of an unbaked pie shell. Bake at 325 degrees for 45 minutes. Cool and serve warm with dollop of whipped cream or ice cream.

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Spatchcock Sticky Mango Chutney Chicken

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Spatchcock Sticky Mango Chutney Chicken

by Nanny Bubby

Spatchcock!!!! What????? What is that, right? I know, I myself only came to know this term in the last year! Turns out this form of cooking a chicken has been around since the 17th century! The technique is meant to allow a whole chicken to cook evenly during the cooking process. Adding this marinade to the technique makes a delicious, evenly cooked whole roast chicken. Enjoy!

Total Time:

1 hour 30 minutes

Serves:

5

Ingredients

  • 1 whole chicken
  • 1 Tbsp. Olive oil
  • 1 red onion finely minced in a food processor
  • 2 garlic cloves finely minced in a food processor
  • 1 ½ tsp. good curry powder
  • ¼ tsp. cayenne pepper
  • 1 tsp. grated fresh ginger
  • 1 tsp. orange zest
  • 2 Tbsp. fresh squeezed orange juice
  • 1 tsp. kosher salt
  • 1 6 oz. jar mango chutney room temperature

Directions

  • Pre heat oven to 400 degrees
  • Cut the back out of the chicken from tail to neck with a pair of good poultry shears. Then cut the breast bone enough so you can spread the chicken out flat onto the pan.
  • (hint: wearing plastic gloves will help keep the shears from slipping out of your hands during the cutting process. Provides for a stronger grip.
  • Heat the oil in a skillet over medium-high heat. Add the onion and cook until it is soft and starting to brown about 3-4 minutes. Add the garlic and let cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
  • Combine all of the ingredients except the mango chutney into a glass bowl with the onions and garlic and mix well. Then add the mango chutney and fold into the ingredients being sure that you are evenly making a thick paste with all of the ingredients.
  • Salt the underside of the chicken and place on a sheet pan or roasting pan. Blot the skin of the chicken with a paper towel so it is dried well making it easier for the skin to crisp up during the baking process.
  • Begin by salting the skin and then take your mango paste and begin to spread all over the chicken with about ¾ of the paste. Use the remaining ¼ of paste to place under the skin in a thin layer to add extra flavor. (do not place any paste on the underside of the chicken)
  • Place into the oven for 55 minutes or until the thick thigh meat registers 165 degrees on an insta read thermometer. Enjoy!

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Fruit Compote Inspired by Alice Waters

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Fruit Compote

by Nanny Bubby

Recently joined Alice Waters Master Class. I was so delighted to watch her passion and joy when just touching the beauty of what the earth provides. She coined the term “farm to table” and everything she serves is in season and very, very earthy. Her gratitude and appreciation for what grows, put a smile on my face while watching and occasionally a misty eye from the beauty of her sincere passion and care she took with each beautiful item she prepared. Her food is simple, each item comes from the ground, each herb specially cared for as it goes into the dish. This fruit compote originated with her and I have adapted it to the season. Enjoy!

Total Time:

30 minutes

Serves:

7

Ingredients

  • 1 Red pear
  • 1 Anjou pear
  • 1 Bosc pear
  • 1 Honey Crisp Apple
  • 1 Granny Smith Apple
  • 1 pt. raspberries
  • 1 handful mint
  • 3 Tbs. Jam or marmalade of your choice room temperature
  • 2 Navel oranges juiced.

Directions

  • Gradually add the fresh squeezed orange juice to the jam whisking as you go. Be careful not to add too much juice at one time or the jam will become lumpy.
  • Slice all of the fruit in thin wedges about ¼ inch thick and then slice about half of those wedges in half so you have varying sizes in the bowl.
  • Mince the mint for sprinkling on top of the compote.
  • Drizzle the orange juice/jam mixture over the top of the compote and toss. Sprinkle with the mint and serve.

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Retro Pasta Salad

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Retro Pasta Salad

by Nanny Bubby

I remember this very retro recipe that was going around about the time that the Runnin’ Rebels began their streak of final fours which eventually ran to a National Championship. This recipe brings back memories of the late 70’s and 80’s and I have kept the recipe exactly as it was then! Packaged seasoning, dressing and all!!! Enjoy!

Total Time:

30 minutes

Serves:

9

Ingredients

  • 1 English cucumber cut lengthwise and seeded, then chopped into ½-inch pieces
  • 1 pt. cherry tomatoes sliced lengthwise
  • 4 scallions minced white and green parts or 1 chopped red onion
  • 1 bell pepper red, yellow, or orange, chopped in ½-inch pieces
  • ¼ c. basil minced (reserve 1 Tbsp. for garnishing the top before serving)
  • 1 2.63 oz. bottle of McCormick Salad Supreme
  • 1 bottle Newman’s Own Italian salad dressing
  • ¼ c. shaved parmesan cheese for topping

Directions

  • Prepare the Rotini pasta per directions on package but cook one minute less than package directions.
  • Chop all of the necessary vegetables and then combine pasta and all ingredients in one large bowl.
  • Mix the salad dressing and poor liberally onto the salad mixture and toss. This can be done an hour before serving or overnight and placed back into the refrigerator. Top with the basil and shaved parmesan cheese.

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Notes

Tip: If you do place it back in the fridge before serving, when you take it out reserve a good 1/2 C. of dressing to re-toss the salad with as the pasta will absorb the dressing while resting a bit too much and it will taste slightly dry. Once you add the other dressing it springs right back to life.

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Shakshuka Inspired By Tanya Murray

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Shakshuka Inspired by Tanya Murray

by Nanny Bubby

My first morning in Jerusalem I woke up to a beautiful breakfast buffet in the hotel dining room. In the middle of the buffet was the star of the show, something I had never seen or heard of before, “Shakshuka”! There it sat in all its glory, beautifully placed for all to enjoy! When I asked what it was, since I had never seen or heard of it before, the answer was, “you’ve never had Shakshuka, boy, you are in for a treat”!!! And they were right! Whether it is breakfast for dinner, lunch or breakfast, you are going to love this delicious indulgence! Enjoy!

Total Time:

Serves:

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 2 small yellow onions or 1 medium,
  • peeled and diced
  • 5 cloves garlic peeled and roughly
  • chopped
  • 2 bell peppers red, orange or yellow,
  • diced
  • 3/4 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. crushed red pepper flakes
  • 1-1/2 tsp. salt divided
  • 2 28- oz. cans fire roasted diced tomatoes lightly
  • drained
  • 2 c. finely chopped power greens or other
  • hardy greens like kale or spinach
  • ½ c. Cocoyo yogurt
  • 3 oz. feta cheese crumbled
  • 6-9 eggs
  • Handful chopped cilantro basil, parsley and/or 2
  • Tbsp. fresh rosemary (1 ½ teaspoons dried

Directions

  • In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened. Do not brown; reduce the heat if necessary.
  • Add the smoked paprika, cumin, coriander, red pepper flakes, and 1-1/4 teaspoons of the salt and tomatoes.
  • Cook, uncovered at a low simmer, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
  • Add about two tablespoons of the sauce to the yogurt and mix. Then add back to the pan.
  • Add the greens and stir till wilted.
  • Cook uncovered about 10 minutes more so the greens are just wilted. For advance batch cooking you can stop at this point.
  • Let mixture cool and then package in freezer safe containers or Food Saver bags.
  • Set oven rack to top position and turn on broiler if you will be broiling to cook eggs. Turn off (or remove the pan from) the heat. Using a spoon, make 6-9 “wells” in the sauce. Crack an egg into each well. Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs.
  • To cook eggs:
  • Option A – Set the pan on the stove over low heat and cover with a lid and cook until eggs are done to your preference (usually 5-7 minutes for medium, hard yolk)

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