Our Community’s Culinary Favorites
While there are innumerable reasons to think fondly of the holidays, it’s fair to say the edible side of the season plays a big part.
Read on for the decadent, savory and undeniably scrumptious recipes that area businessmen and women can’t help but make year after year.
Cassandra Lambert, Off The App Dating
“I think this recipe for stuffed bagel bites is great for any time of year, but they’re especially fun when you want to impress family and friends with something homemade. They end up tasting like you spent way more time in the kitchen than you actually did. Plus, they’re a great low-carb keto option, because let’s get real, we are all saving the carbs for dessert.”
Flourless Stuffed Bagel Bites
Makes 8-12 bagel bites
2 cups mozzarella cheese (freshly grated)
2 tablespoons cream cheese
1 egg
1 cup almond flour
2 teaspoons baking powder
12 teaspoons cream cheese (for filling)
1 egg white
¼ cup Everything Bagel Seasoning
Instructions
Heat oven to 350° F. Combine mozzarella cheese and 2 tablespoons cream cheese in a microwavable safe dish and heat for 15 seconds.
Stir to combine, and microwave for another 15-30 seconds. Make sure to heat low and slow, not to scorch your dough.
Once a smooth texture has been reached, add the egg, almond flour and baking powder. Mix well. Form a 1-ounce scoop into a disk and place a dollop of cream cheese into the center and form a ball.
Dip each ball into egg white and roll into a dish of the Everything Bagel seasoning. Bake for 15-18 minutes until golden brown.
Chef Jeff Igel, FVTC Instructor
“I started roasting stuffed pumpkins about 15 years ago. I saw pie pumpkins at the market for $2 each and decided to give it a go. Since most people think of pumpkins as a sweet preparation, it is fun to work with them with savory fillings.
“As for the holidays, it looks so seasonal on the table! They are both filling and nutritious. Allow plenty of time to get them nice and tender! Probably not for the holidays, but they are also a great way to utilize leftovers. They’re very flavorful, easy to prepare and feed several people. It is a unique preparation and people really enjoy it.”
Stuffed Pumpkin
Serves 4
4 small, fresh pie pumpkins
1 pound shredded pulled pork
2 cups cooked rice
15-ounce can whole kernel corn (drained)
15-ounce can black beans (drained)
Instructions
Preheat the oven to 350° F.
Cut the pie pumpkin in half horizontally and thoroughly remove all the seeds and membranes.
In a large mixing bowl, thoroughly combine the pulled pork, rice, corn and black beans to prepare the filling.
Pack the bottom of the pumpkin with half of the mixture first, and then fill the top half of the pumpkin with the remaining mixture. Carefully replace the top of the pumpkin (matched) to the bottom of the pumpkin.
Place the pumpkin on a foil-lined baking sheet with edges in the middle of the oven.
Bake for about 2 hours, checking the internal temperature and rotating the pumpkin every hour. Seek to achieve at least 145° F.
Slice into pieces and serve immediately as a delicious meal.
Michaela Michalski, Fox Cities Chamber
“I love making this dish and it has always been a comfort food around the holidays. Usually we make this and watch a holiday movie while enjoying it. Recently my daughter has become quite the cook and has actually taken over making much of the meal and feels really proud to be able to cook and enjoy it. I find so much joy in being able to make a meal with her and enjoy something that we get to do together.
“There is something about Baked Rigatoni that feels like the holidays and feels like home. Each bite tastes so good but the whole meal just feels like something that you can find comfort in.”
Baked Rigatoni
One box rigatoni noodles
2 tablespoons olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
½ pound ground beef
½ pound Italian sausage
2 tablespoons Italian seasoning
Salt and pepper to taste
1 jar marinara sauce
2 ½ cups mozzarella cheese
1 cup parmesan cheese, finely shredded
Basil to taste
Salt and pepper to taste
Instructions
Preheat the oven to 350° F. Spray 9×13 inch baking dish and set aside. In a large pot bring water to a boil and cook the rigatoni according to package directions.
In a medium sized saucepan over medium high heat add the olive oil, onions and garlic. Sauté until tender.
Add in the ground beef and or sausage and cook and crumble until no longer pink.
Add in the Italian seasoning, salt and pepper to taste, and marinara sauce. Reduce heat and let simmer.
Drain the pasta and then return to the large pot. Add the meat sauce to the pot and stir until combined.
Spread half of the pasta and meat sauce mix in the bottom of your 9×13 inch dish. Then layer with half of the cheese.
Repeat with remaining pasta and cheese.
Cover with aluminum foil and then bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes or until bubbly.
Grace Kriese, Fox Cities Magazine
“Growing up, we were never home for the holidays and instead traveled to both my mom’s side and dad’s side of the family to celebrate with grandparents, cousins and aunts and uncles. Because of that, we got more than our fill of the traditional turkey and ham dishes for Thanksgiving and Christmas.
Instead, for our holiday dinner at home, we’d make Chicken Ala King, which is delicious on its own but made even more comforting and tasty atop my Grandma Joycie’s Baking Powder Biscuits. I remember my mom always letting me have the first one out of the oven—still warm and crumbly—while my siblings were distracted. It felt like a delicious secret!”
Chicken Ala King with Baking Powder Biscuits
1 cup sweet onion, diced
1 rib celery, chopped
3 cloves garlic, minced
¼ cup water
3 boneless, skinless chicken breasts (about 2 pounds)
1 yellow pepper, diced
1 red pepper, diced
8 ounces mushrooms, sliced
1 can condensed Cream of Chicken soup
1 cup chicken broth
8 ounces cream cheese
2 tablespoons cornstarch
2 tablespoons water
Salt and pepper to taste
Instructions
Mix onion, celery, garlic, and ¼ cup of water together in a bowl. Cover with plastic wrap and microwave for 5 minutes (stir halfway through) until onions are translucent.
Place chicken in the bottom of a slow cooker and sprinkle salt and pepper. Add the onion mixture, peppers and mushrooms.
Mix the soup and chicken broth together and then pour in the slow cooker. Cover and cook on low for 3 hours.
Mix the cornstarch and 2 tablespoons of water together in a small dish and add to the slow cooker along with the cream cheese and peas. Mix in and cook for 30 minutes, uncovered.
Shred the chicken. Spoon the chicken mixture over each biscuit (recipe next) and serve.
Baking Powder Biscuits
2 cups sifted flour
1 tablespoon baking powder
3 tablespoons sugar
¾ teaspoon salt
½ cup lard or shortening
1 egg
½ cup milk
Instructions
Mix with your hands the flour and lard until well blended. Add baking powder, sugar and salt. Mix well. Make a well in the middle of the mixture and drop in 1 slightly beaten egg.
Add milk and mix gently with a fork until well blended. Flour hands well and pick up the whole mixture and place on a well-floured pastry board. Pat gently with hands about ½ inch thick. Cut out the desired size and bake at 425° F for 8-10 minutes.
