RECIPE FOR A PURPOSEFUL LIFE - FROM YOUR FRIENDS AT -
STEARNS FINANCIAL GROUP
DEDICATION To say 2020 has been a year of challenges would be an understatement. While we could focus on all that went awry, we’d rather celebrate our collective human spirit, our sense of resilience, and our ability to adapt while remaining resolute. In just a few months, we went from working in an office to meeting across zoom. We changed from corporate attire to wearing sweaters and jeans. We transitioned from dining out to embracing home cooking. Above all, we maintained vital human contact in new ways and old – by zoom, sociallydistanced driveway gatherings, or the revival of family game nights. We wore masks. We shopped on-line. We helped others who endured worse. From the experience of this year, we forge a new beginning of hope. Please enjoy these recipes, from the comfort of our home to yours. Your team at Stearns Financial Group
TABLE OF CONTENTS 02. 06.
COFFEE, RE-IMAGINED Dennis Stearns
SPICED LAMB SHANKS WITH CHICKPEAS Giorgios Bakatsias
08.
CRUNCHY CHICKEN PIE
10.
CHILI BISCUITS
12.
GREENS AND BERRY OATMEAL
14.
CHICKEN ENCHILADAS
16.
BEEF SAUTES (STROGANOFF)
18.
PENNE A LA VODKA
20.
CARROT CAKE SUPREME
22.
VERSATILE HUMMUS
Lisa Gibson
Nancy Washburn
Shira Katsir
Pam Stearns
Patty Steinke
Lindsay Brock
Libby Stafford
Juliet Brown
24.
AIR FRYER LEMON PEPPER WINGS
26.
RISOTTO CON PROSCIUTTO E ASPARAGI
Joyce Black Staley
48.
SHRIMP SZECHUAN
50.
CRUNCHY CHICKEN PIE
52.
BLUE CHEESE SMASH BURGERS
54.
EASY-PEASY PEPPER JACK BREAD
56.
John Thomas
30.
GLENN’S FAVORITE CHICKEN SALAD Glenn Joyce
Teresa Talton
Paula McMillan
Dax Dixon
Carol Brown
32.
CHOCOLATE CHEESECAKE
36.
CHOCOLATE OREO CAKE
ALABAMA PULLED PORK WITH WHITE BARBECUE SAUCE & EASY CORN PUDDING
Jason Croy
Courtney Allen Kidwell
38.
TAILGATIN’ CHEESY BEAN DIP
40. 42. 44. 46.
Tara Maxwell
PJ Williams
BREAKFAST TACOS Michelle Anderson
STUFFED CABBAGE ENCHILADAS Stephanie Chandler
TRADITIONAL HOLIDAY BRUNCH CASSEROLE
58.
PUMPKIN BREAD
60.
ABUELA J’S BEANS
62.
HALEH’S EASY, NO CHURN STRAWBERRY ICE CREAM
Jay Alava
Haleh Moddasser
John Wheeler
64.
BBQ PULLED PORK & BBQ BABY BACK RIBS
66.
Bill Bishop
Sarah McClintock
SOUTHERN SQUASH CASSEROLE Heidi Bannerman
EASY TOMATO SPINACH RAVIOLI BAKE Debbie Sineath
DENNIS STEARNS SFG PRESIDENT FOUNDED SFG IN 1991 I enjoy spending time with my wife, Pam and daughters, Angela and Bailey. Avid tennis player, chess champion and whiz in the kitchen.
One of my favorite sources of thinking outside the box is Dr. Peter Attia. Peter is also a fan of red teaming, which SFG has done for decades, for companies and individuals – before you make an argument, be able to argue against yourself better than your harshest critic. A great way to open the mind to possibility thinking is a great cup of Joe! Here is one from a friend of Peter’s that I find helps me consider all sides of an argument. Enjoy!
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COFFEE, RE-IMAGINED… INGREDIENTS
DIRECTIONS
2 dashes Vietnamese cinnamon (or Saigon cinnamon)
01.
real vanilla
02.
chicory root
You need real vanilla (be careful to avoid the cheap versions with added sugar). Best is dissolved in ethanol; if that doesn’t work for you get the dried stick and scrape the pods.
coffee
Look for Vietnamese cinnamon, also known as Saigon cinnamon; you need two big dashes, if that.
03.
OPTIONAL amaretto 1 tbsp cream
Then find a spice store and get chicory root (I’m a bit lazy and get mine on Amazon).
04. You’ll want to replace coffee beans with ~10% chicory on a dry weight basis. If you’re on a budget, cut your coffee with Trader Joe’s organic Bolivian. But do use at least 50% of your favorite coffee by dry weight: 50-40-10 (50% your favorite, 40% TJ Bolivian, 10% other ingredients [chicory root, cinnamon, vanilla, amaretto for an evening coffee]) would be a good mix to start.
05. Let it sit in a French press for 6 minutes then drink straight or with cream, but very little – max is 1 tablespoon of cream.
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MEET GIORGIOS BAKATSIAS As one of the Southeast’s most prolific and visionary restaurateurs, Giorgios Bakatsias has spent the greater part of his life defining and redefining the dining experience. With over forty years in the culinary industry, he has been the creative force behind countless restaurants, food venues, gourmet markets, and boutique hotels. Giorgios’ relentless optimism and insatiable curiosity have left him justly undefinable. His first restaurant, opened in 1980, Bakatsias Cuisine, allotted Durham its first recognition into fine dining. Parizade, the flagship restaurant of the Giorgios Group, has charmed guests of international notoriety for thirty years. His contributions to Durham and the surrounding Triangle ignited and repositioned a community once defined only by its educational and medical prowess. Opening over 100 restaurants in the span of his career, Bakatsias’ concepts are a derivation of his life’s journey, where beauty is an intrinsic vibration and hospitality a gracious intention. A natural philanthropist, Giorgios’ hospitality donates regularly to the local community with annual participation in events such as the Full Frame Film Festival, American Dance Festival and Duke Children. His bountiful creativity, coupled with good business practices earned him a James Beard nomination for best restauranteur. While humble best describes his nature, Bakatsias’ accomplishments are both profound and without exceptions. Prior to his career as a restauranteur he was a marathon runner, and was chosen by his native country of Greece to carry the Olympic torch in the 1972 Munich Olympics. In 2000, Bakatsias took the famed Versace Mansion known as Casa Casuarina from private to public; turning one of the most celebrated private residences into a boutique hotel and restaurant. It is Bakatsias’ inherent care and interest in bettering the world he will leave behind that truly make him a rare being. His celebration for life and ability to see the good in all, are qualities that have enabled him to channel the vibration of success in all that he pursues.
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INGREDIENTS 1 tablespoon cumin seeds
4 celery stalks cut into ¼ pieces
1 tablespoon fennel seeds
2 medium potatoes cut into ½ inch cubes
1 tablespoon coriander seeds
2 tablespoons tomato paste
¼ cup sweet paprika
10 garlic cloves sliced thin
1 tablespoon freshly ground black pepper
2 cups red wine
1 teaspoon ground allspice 2 cinnamon sticks
2 quarts chicken stock 1 (14-ounce) can crushed tomatoes
8 lamb shanks (about 1 2 (15-ounce) cans chickpeas, drained lb each) salt
4 bay leaves
¼ cup extra-virgin olive oil
4 rosemary sprigs
1 medium sweet onion, medium diced 2 medium carrots peeled and medium diced
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SPICED LAMB SHANKS WITH CHICKPEAS TIME : 2.25HRS
SERVES : 8
01. In a small skillet, toast the cumin, fennel and coriander seeds over low heat until fragrant, about 1 minute; let cool completely. Grind the seeds in a spice grinder, place in a bowl. Stir in the paprika, black pepper, allspice and cinnamon sticks and place to the side.
02. Preheat the oven to 325°. Season the lamb with salt and pepper. In a large pot on medium-high heat add the oil and the lamb shanks, turning frequently, until well browned all over, about 8 minutes. Transfer the lamb shanks to a plate. Discard all but 1 tablespoon of the fat from the pot.
03. Reduce the heat to medium. Add the onion, carrots, celery, and garlic to the pot and cook, stirring, until lightly browned, about 5 minutes. Stir in 4 tablespoons of the spice blend along with the tomato paste and cook until aromatic, 2 minutes. Add 2 cups of red wine and deglaze. Add 1 cup of the chicken stock. Stir in the tomatoes, potatoes, bay leaves and rosemary.
04. Return the lamb to the pot. Add the chickpeas. Pour in just enough of the chicken stock to cover the meat and bring to a simmer. Cover the pot and transfer to the oven. Braise the shanks for 1 ½ hours – 2 hours or until the meat is tender and pulling away from the bones.
05. Transfer the braised lamb shanks to a large, deep platter. Using a large spoon, skim the fat from the surface of the sauce. Spoon the sauce over the shanks and serve.
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LISA GIBSON
INVESTMENT ADMINISTRATOR JOINED SFG IN 2014 Mom to Dylan and Amber … Oma to Ryder. I love to volunteer at theater productions and to read mystery novels.
This was a recipe my mom got from our neighbor - Cissy and mom were great friends! They both loved to try new recipes and eat big breakfasts (eggs, bacon, sausage, grits, toast, coffee, sometimes homemade waffles or pancakes) together on Saturdays. This recipe quickly became a Moser family tradition and was loved by everyone my mom made it for. She took this to sick friends, baby showers, church meals and family reunions. Mom did tweak it a little, which my sister, Laura, and I have tried to replicate using the measurements on the right-in the “revision” column.
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CRUNCHY CHICKEN PIE REVISION 2 CUPS
DIRECTIONS 01. Mix all ingredients together in a large bowl. Put in a 9x11 pan or Pyrex dish.
2 CUPS
02. Mix Corn Flakes and butter. Sprinkle over top of chicken mixture.
03 4 TBS.
Bake 45 minutes at 350ยบ.
NOTE: 1 and 1 / 2 C U P
Can be prepared ahead of time (except topping).
5 CUPS 1/2
STICK
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NANCY WASHBURN CLIENT SERVICE ASSOCIATE JOINED SFG IN 2019 Married to Mark ‌ Mom to Joshua and Josiah. I enjoy reading, swimming and writing poetry.
When my sons, now age 18 and 20, hit their teenage years, their appetites exploded, and nothing ever seemed to satisfy their fastgrowing bodies. I began fixing these chili biscuits for breakfast and they quickly became a family favorite. I’d pop them in the oven, jump in the shower, get dressed for work and then find hot, delicious biscuits ready to go as we hurried out the door for school. While I drove them to school, my sons would consume, WITH GREAT ENTHUSIASM, each and every biscuit. No biscuit was ever left behind! It was then that I learned that little boys, who are made of snips and snails and puppy dog tails, become ravenous young men made of biscuits and meat and everything they can eat. 9
CHILI BISCUITS INGREDIENTS
DIRE CT ION S
olive oil
01.
1 16-oz. can of Grands Buttermilk Biscuits (8 biscuits per can) 1 pound lean hamburger (season with salt and pepper to taste) 1 diced Vidalia onion 1 clove minced garlic
In skillet, brown hamburger, diced onion and minced garlic in olive oil.
02. Add ketchup, spicy mustard, brown sugar and A1 sauce to taste satisfaction. Set mixture aside.
03. Lightly coat muffin tin wells with olive oil.
04.
½ cup ketchup
Separate uncooked biscuit dough into 8 biscuits. Using one biscuit per muffin well, press dough evenly into well, coating bottom and sides of well.
1 tablespoon spicy mustard
05.
2 tablespoons brown sugar
Place large spoonfuls of hamburger mixture into each dough covered muffin well. Fill each well ¾ full.
1 teaspoon A1 Steak Sauce shredded cheddar cheese
06. Cook in oven at 400º for 12-15 minutes or until biscuits are golden brown.
07. Remove from oven and sprinkle shredded cheese atop each biscuit. Return to oven for 2-3 minutes or until cheese is melted. Top brown if desired.
08. Remove from oven. Let biscuits cool 2-3 minutes. Using a large spoon, you can pop each chili biscuit out of the muffin tin. Option: serve with a dollop of sour cream.
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SHIRA KATSIR
FINANCIAL ADVISOR JOINED SFG IN 2020 I enjoy riding horses, volunteering for a local equine rescue, hanging out with my dog, doing yoga and spending time with family and friends
This is my go-to daily morning breakfast. I have even gotten my mom hooked on it. It is easy, healthy and tastes great.
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GREENS AND BERRY OATMEAL INGREDIENTS
DIRECTIONS
½ cup organic rolled oats
01.
½ tablespoon ground flax seed
In a microwave-safe bowl, add water, oatmeal, flax seed and chia seed and mix till combined.
½ tablespoon chia seeds 1 cup water ½ cup of your favorite frozen berry. I like to use a mixture of frozen organic raspberries and frozen organic blueberries.
02. Place in microwave for 2-3 minutes and keep an eye on it to ensure it does not spill over.
03. Once all the water is absorbed and the oatmeal is cooked, you can add the remaining ingredients. Frozen berries first, followed by nut butter, hemp seeds and lastly, the green powder.
1 tablespoon of your favorite nut butter. I like to use unsalted crunchy almond butter. ½ teaspoon organic shelled hemp seed hearts 1 scoop Amazing Grass Berry Green Superfood (or any green powder of your choosing)
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PAM STEARNS We love Get-Togethers with family and friends!
Here is a favorite recipe of ours from Steamboat Springs.
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CHICKEN ENCHILADAS DIRECTIONS
ING R E DIE NT S
01.
12 flour tortillas
Preheat oven to 350º. Grease 9x13 pan.
02. Sauté onion, chicken and 4- to 8-ounces of green chiles in butter. Season with garlic salt/powder and cumin (salt and pepper if you wish).
03.
½ cup melted butter (I use less) 3 cups diced cooked chicken (I usually steam skinless chicken breast with some seasoning)
Spoon some chicken mixture into each flour tortilla. Roll up tight and lay seam side down in greased pan.
2 (4-ounce) cans chopped green chiles
04.
1 large onion chopped
Combine sour cream, soup, milk and 4- to 8-ounces green chiles. Season with more cumin and other choices of seasoning. Pour over enchiladas.
2 cups milk
05.
8 ounces sour cream
Bake 30 minutes until hot and bubbly. Top with shredded cheese. Cook until cheese melts. (I usually broil it a couple of minutes at the end to brown it a little.)
10-ounce can of cream of chicken soup
NOTES:
½ teaspoon garlic salt
I add the milk to the sour cream and soup and mix until I like the consistency – it’s more like 1½ cups of milk to 8 ounces sour cream and 1 can of soup.
8 ounces shredded Monterey Jack cheese
½ teaspoon cumin
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PATTY STEINKE
SENIOR FINANCIAL ASSOCIATE JOINED SFG IN 2014 Married to Paul; Mom to Drew, Kurt and Furbaby Bocci. I enjoy cooking, baking, reading, lifting weights, traveling, and spending time with family. . This is our favorite specialoccasion meal… always chosen by my boys for their birthday dinner or whenever they get to pick the Sunday meal.
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BEEF SAUTÉS (STROGANOFF) DIRECTIONS
ING RE DI E NT S
NOTE:
PAR T I
Begin by slicing beef as instructed in the recipe below. Dry beef thoroughly on paper towels (I like to put the meat on a cookie sheet as I cut it – layering the paper towels in between).
½ pound sliced fresh mushrooms 2 tablespoons butter
PART I In a 9- to 10-inch heavy skillet, sauté the mushrooms in the hot butter and oil. Stir in the shallots or green onions and cook for a minute longer. Season the mushrooms with a pinch of salt and pepper. Remove sautéed mushrooms and shallots/onions to a plate.
PART II Cut the beef approximately 2 inches across and about ½ inch thick. Dry thoroughly on paper towels. Place the butter and oil in the same skillet you used earlier and set over moderately high heat. When the butter foam begins to subside, sauté the beef, a few pieces at a time, for 2-3 minutes on each side to brown the exterior but keep the interior rosy red. Then set the beef on a side dish when done.
PART III Pour the wine and stock or bouillon into the skillet and boil down rapidly, scraping up coagulated cooking juices, until liquid is reduced to about 1/3 cup. Beat in the cream, then the cornstarch mixture. Simmer a minute. Add the sautéed mushrooms and simmer a minute more. The sauce should be lightly thickened. Season the beef lightly with salt and pepper and return it to the skillet along with any juices. Baste the beef with the sauce and mushrooms. Top with chopped parsley.
1 tablespoon "good" oil 3 tablespoons minced shallots or green onions
PART II 2½-pounds filet of beef (or high-quality sirloin) 2 tablespoons butter 1 tablespoon "good" oil
PART III ¼ cup Madeira or dry white vermouth ¾ cup good brown stock or canned beef bouillon 1 cup whipping cream 2 teaspoons cornstarch blended with 1 tablespoon of cream
NOTE: We serve this over rice and it makes 6 servings.
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LINDSAY BROCK FINANCIAL ADVISOR JOINED SFG IN 2018
I enjoy volunteering with the Junior League of Greensboro, teaching and taking Pure Barre at both Greensboro studios, and spending quality time with family and friends, especially my niece, Mia, and my pit bull puppy, Zoe.
This is my husband’s favorite meal so, I make it for every Valentine’s Day and birthday! It is very filling and hearty, and you can dial the heat up or down by adding more or less red pepper!
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PENNE A LA VODKA INGREDIENTS
DIRECTIONS
2 tablespoons butter
01.
2 tablespoons olive oil 1 medium onion, chopped ¼ teaspoon crushed red pepper ¼ cup parmesan cheese
Drain tomatoes.
02. Melt butter with oil in large saucepan over medium heat.
03. Add onion and sauté about 5 minutes.
04.
28-oz. can diced plum tomatoes
Add tomatoes and cook, stirring frequently, about 25 minutes.
2 cups heavy cream
Add cream, vodka and red pepper until thickened to a sauce consistency, about 25 minutes.
½ cup vodka 1-pound penne
05.
06. Season to taste with salt and pepper (can prepare sauce one day ahead; cover and refrigerate).
07 . Cook pasta as directed and drain well.
08. Transfer to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with parmesan.
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LIBBY STAFFORD DIRECTOR OF CLIENT REL ATIONSHIPS AND MARKETING JOINED SFG FROM 1997-2007 AND RETURNED IN 2013 I enjoy spending time with my husband Larry, as well as such activities as cooking, fitness and crafting.
I have made this cake forever, but my fondest memory of it was when our co-worker, Carol Brown made it for two of our dear clients who thought the cake was divine.
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CARROT CAKE SUPREME CAKE INGREDIENTS 2 cups all-purpose flour
¾ cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
½ teaspoon salt 2 teaspoons ground cinnamon 3 large eggs
2 cups grated carrot 1 8-oz. can crushed pineapple, drained
2 cups sugar
1 3½-oz. can flaked coconut
¾ cup vegetable oil
1 cup chopped pecans
BUT TERMILK GL AZE INGREDIENTS ¾ teaspoon baking soda ¼
CRE AM CHEESE FR O S T I N G INGREDIENTS
cup buttermilk
1 8-oz. package cream cheese
¼ cup butter
½ cup butter, softened
1 tablespoon light corn syrup
1 16-oz. package powdered sugar
1 teaspoon vanilla extract
1 teaspoon vanilla
½ cup sugar
DIRE CT IONS BUT TER MIL K GL AZ E Bring first 5 ingredients to a boil over medium heat. Boil 4 minutes stirring constantly until glaze is golden. Remove from heat, stir in vanilla. Cool slightly before pouring over cake layers in pans.
CR E AM CH EESE FR OS TI NG Beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar and beat until light and fluffy. Finally add the vanilla and mix to incorporate.
CAKE Grease three 9-inch round cake pans; line with wax paper. Lightly grease and flour wax paper. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared pans Bake at 350º for 25 to 30 minutes or until a wooden pick inserted comes out clean. Drizzle warm Buttermilk Glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes. Remove from pans, inverting layers. Peel off wax paper; invert again, glaze side up. Cool completely on wire racks. Spread Cream Cheese Frosting between layers, on top and sides. Chill several hours before slicing.
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JULIET BROWN INVESTMENT ASSOCIATE JOINED SFG IN 2020 I am a newly minted Yoga teacher who enjoys cooking, reading and staying active.
My recipe is super simple, but it’s been an important part of my weekly cooking for many years. I make at least one to two batches a week of‌ hummus. Great with chips or veggies as a dip, but also good as a high-protein spread on sandwiches, tacos, veggie burgers or regular burgers, particularly for mayo-haters like me.
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VERSATILE HUMMUS DIRE CTIONS 01. Drain a can of garbanzo beans (chickpeas), setting the liquid aside. Put beans in a food processor and begin processing.
02.
Add about a 1/3- 1/2 cup Tahini to taste.
04. Add a about a tablespoon of lemon juice (fresh is best).
05.
Add about 2 cloves of garlic (roasted, if you’re getting fancy for company).
06. Add about a tablespoon of olive oil and about a 1/2 teaspoon kosher salt.
07. Then add a little of the reserved bean liquid as needed to get to desired consistency (it will thicken up as it sits in the fridge).
08. Then you can add spices or add-ins as you like!
NOTE: Add some cayenne to spice it up or cumin to mellow it out. Add roasted red peppers or make it out of black beans or blackeye peas instead of chickpeas!
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JOYCE BLACKSTALEY FINANCIAL ASSOCIATE JOINED SFG IN 2007
My hobbies are cooking, traveling and enjoying life. I also enjoy spending time with friends, family and especially my grandson.
This wing recipe is a favorite in my household. We could eat them weekly and sometimes we do. Hopefully it will become one of your favorites also.
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AIR FRYER LEMON PEPPER WINGS DIRECTIONS 01. Wash wings and dry well with paper towels. In a mixing bowl, sprinkle the garlic, onion and lemon pepper seasonings. Toss wings in bowl until completely covered. Feel free to add more lemon pepper if you like it a lot.
INGREDIENTS 3-pounds of wings – flats and drums (if using whole wings, cut wing tips from drum) 1 teaspoon garlic powder
02.
1 teaspoon onion powder
Form a single row in the air fryer of the seasoned wings (may take 2 batches). Set the air fryer to 400º and cook on each side for 10 minutes. If you desire a crispier wing, add an additional 3-5 minutes per side.
1-1½ tablespoons lemon pepper seasoning
03. Sit back and enjoy the best Lemon Pepper Wings you have ever tasted!
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JOHN THOMAS VICE PRESIDENT & FINANCIAL ADVISOR JOINED SFG IN 2005 My wife, Jennifer and I have three great kids – two in college and the youngest is in eighth grade. One thing we all agree on is how much fun we have spending time together as a family!
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When I was in my early teens, we as a family twice had the opportunity to spend a month in northern Italy outside Bologna where my father had an appointment as a visiting university professor. We of course fell in love with the regional cuisine. I particularly liked this dish, which was and remains my father’s specialty de casa, and when I went to college, my mother appropriately insisted that I know how to make one proper meal (Dutch oven Boy Scout cooking notwithstanding), so this is what dad taught me to make from memory and instinct. Fortunately, it came in mighty handy when I was courting my wife-to-be and needed something to suggest somewhat greater sophistication than the redneck connotations of my rural southwest Virginia hometown and “JT” nickname brought to mind – Success! Our kids also enjoy it and risotto continues to be in regular rotation on “daddy’s dinner night” around our house.
RISOTTO CON PROSCIUTTO E ASPARAGI INGREDIENTS 1½ cups long grain slow cooking arborio (much preferred), in a pinch could try basmati or brown rice (the slower cooking the better)
1½ glasses dry white wine, sauvignon blanc of Orvieto are suggested (though I find chardonnay works fine and is more pleasant to drink while preparing)
1-pound fresh asparagus, washed, trimmed and cut into bite-size portions (ideally thinner stalks)
2-3 tablespoons good olive oil
¾ to 1-pound cooked ham steak or thick cut deli pieces, could be smoked, diced into bite-sized pieces
1/3 cup cream
1-2 tablespoons butter
½ cup grated ParmigianoReggiano cheese
1 medium-large onion, diced 1 large clove garlic, minced 3 ½ to 4 cups bouillon or cooking stock broth (half chicken/half beef is preferred, but chicken or vegetable work fine), heated and mixed (you’ll use at least 3 cups and Italian chefs like to have a surplus; since the risotto absorbs the broth faster and faster as it cooks, and it’s good to have a reserved amount to stir in at the end if it needs more creaminess)
ish d e n at o ng to e r g ri is p s s i h s er y T a m s r a t w .I meal is a belly time of y ut me, b ul food an . o r and s the yea 26
RISOTTO CON PROSCIUTTO E ASPARAGI, continued DIRECTIONS 01. Put oil and butter in a med-large pot (heavy bottom, stock pot / Dutch oven / soup style).Heat on 6 (medium to medium-high) until melted and sizzly.Sauté onion and garlic until soft and fragrant.
02. Add rice and sauté until translucent (add a bit of oil if needed, don’t burn). Add 1/3 to 1/2 cup wine (sip and savor remainder) … just give it enough to briefly cover bottom of the pan, getting a strong sizzle sound, then add a touch more for good measure, let it cook down. Reduce heat a bit (say 4 out of 10, but keep it slowly bubbling).
03. Begin adding bouillon in stages, gradually, perhaps ¾ cup at a time, stir occasionally, generally leave uncovered (no lid), keep adding broth through the allotted cooking time (20-40 minutes depending on directions for your rice) letting it be mostly absorbed each time before adding more – note you may not utilize all broth.
04. With about 8-10 minutes cooking time remaining for the rice, add the asparagus stems and stir in. With about 3-5 minutes cooking time remaining for the rice, add the ham and asparagus tips.
05. When rice is still slightly firm to the bite (al dente) and most but perhaps not quite all broth has been absorbed (rice will still be quite moist), remove from heat, stir in cream and Parmesan until richly creamy; retain some Parmesan to top upon serving.
06. Cover and let sit a few minutes before serving.
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RISOTTO CON PROSCIUTTO E ASPARAGI, continued 07. Serve on medium plates or earthenware bowls, top with a bit of parmesan, black pepper and parsley as desired. We have found this ratio just serves a hungry family of 5 as a main course, so perhaps could be 6-8 servings if accompanied.
08. Buon apetito!
NOTES: Leftovers age well and are sometimes even more savory 1-2 days later, particularly tasty fried up in slightly crisp patties. Can be frozen but not recommended as the asparagus doesn’t hold up well.
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GLENN JOYCE VP – CO-CIO – CCO DIRECTOR OF INVESTMENTS JOINED SFG IN 2003 My wife, Jenny, son, Austin, and I enjoy reading, exercising and outdoor activities, such as walks with our dog, Barbie. We also enjoy traveling and experiencing new places and cultures, while sampling a variety of food.
This recipe was originally provided by a close family friend. While I do not eat chicken salad frequently, I have found this recipe particularly enjoyable and refreshing, particularly during summer gatherings.
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GLENN’S FAVORITE CHICKEN SALAD INGREDIENTS
DIRECTIONS
2/3 cup mayonnaise
01.
1/3 cup milk
Blend mayonnaise, milk, lemon juice and spices until smooth.
2 tablespoons lemon juice
02.
¼ teaspoon crushed tarragon leaf
Combine chicken, rice, onions and water chestnuts.
½ teaspoon salt
03.
1/8 teaspoon pepper
Stir mayonnaise mixture.
3 cups cooked cubed chicken
04.
1 package Uncle Ben’s Original Wild rice (cooked)
blend
into
chicken
Add the grapes and cashews just before serving.
1/3 cup sliced green onions 1 8-ounce can of water chestnuts 1/2-pound green seedless grapes sliced in half 1 cup salted cashews
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TARA MAXWELL FINANCIAL PLANNING MANAGER JOINED SFG IN 2012 I am married to my high school sweetheart, Sean. We have two children, Aiden and Piper and a puppy named Milo. As a family, we enjoy watching movies, hiking, and biking. I also enjoy running or spending time at the gym, reading and watching real life mysteries on tv.
During our current quarantine, our family has decided to make a fun meal and dessert each Friday night Our favorite family dessert has been this chocolate cheesecake.
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CHOCOLATE CHEESECAKE INGREDIENTS CRUST 20 Oreos, crushed to make 1 cup of cookie crumbs 2 tablespoons white sugar 4 tablespoons unsalted butter, melted
GANACHE 1 cup semi-sweet, milk or dark chocolate chips ½ cup heavy whipping cream 1 tablespoon unsalted butter
TOPPING 3/4 cup heavy whipping cream
FI L L I N G
1 tablespoon powdered sugar
4 packages 8-oz. cream cheese, at room temperature
1 teaspoon vanilla extract
1 ½ cups sugar 10 ounces semi-sweet, milk or dark chocolate chips 4 tablespoons unsweetened cocoa powder 4 large eggs ½ teaspoon salt ½ tablespoon vanilla extract
“All i really need is love, but... a little chocolate now and then doesn’t hurt.” -
LUCY VAN PELT-
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CHOCOLATE CHEESECAKE, continued DIRECTIONS 01. Preheat the oven to 325ยบ. Wrap a well-greased 9-inch springform pan in two layers of heavy-duty foil. Secure around the pan.
02. In a small bowl, combine cookie crumbs and sugar and then stir in butter. Press firmly into the bottom of the greased and prepared springform pan. Place pan on a baking sheet, put in the oven to bake for 10 minutes and then remove onto a cooling rack.
03. Melt the chocolate chips in the microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Allow to cool to room temperature.
04. In a very large bowl, beat the ROOM TEMPERATURE cream cheese and sugar until smooth at consistent low-medium speeds. Be careful to not over-beat. Beat in cooled chocolate and cocoa powder.
05. In a small bowl, whisk together all of the eggs. Add them to the cream cheese mixture along with the salt and vanilla extract. Beat on low speed until just combined. Pour this mixture into the springform pan. Place the pan in a large baking pan and add 1 inch of boiling water to the pan surrounding the springform pan.
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CHOCOLATE CHEESECAKE, continued 06. Bake the cheesecake at 325ยบ for 50-60 minutes or until center is just set and top is not shiny. Remove the springform pan from water bath and remove the foil. Cool the cheesecake on a wire rack for 10 minutes and then gently loosen the edges of the pan with a butter knife. Loosen edges from pan with a knife. Cool at room temperature for one hour and then transfer to the fridge (covered) and chill for at least 8 hours (preferably overnight).
07. For the ganache: place chocolate in a small bowl with the butter and heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 10 seconds until the mixture is smooth. Let stand at room temperature for an hour before topping the cheesecake with the ganache. Spoon the ganache into the center of the cheesecake (keep it about an inch away from the edge) and let sit in the fridge for an hour (or until the ganache is firmly set).
08. When ready to serve, combine the heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer. Beat on high until soft peaks form and then spoon or pipe the whipped cream over the cheesecake slices.
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JASON CROY SENIOR FINANCIAL ADVISOR JOINED SFG IN 2017
My wife and I have two daughters. We enjoy getting outdoors, spending time at the pool and eating anything sweet.
This is my absolute favorite cake. My wife graciously makes it for my birthday each year.
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CHOCOLATE OREO CAKE DIRECT IONS 01. Preheat oven to 350º. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
02 . Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
03. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
I N GRE DIENT S CAKE 3 cups all-purpose flour 3 cups granulated sugar 1½ cups unsweetened cocoa powder 1 tablespoon baking soda 1½ teaspoons baking powder 1½ teaspoons salt
04.
4 large eggs
Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
1½ cups buttermilk
05. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract.
06.
1½ cups warm water ½ cup vegetable oil 1½ teaspoons vanilla extract
BUT TE RCRE AM FR O S T I N G
Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
½ cup unsalted butter, softened
07 .
2 cups confectioners’ sugar, sifted
Spread cake with frosting and add crushed Oreos if desired. Enjoy!
2 tablespoons milk
1½ teaspoons vanilla extract
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PJ WILLIAMS CO-CIO AND GLOBAL STRATEGIST JOINED SFG IN 2011
I am a sports enthusiast who enjoys watching and participating in many different sports. I also enjoys traveling, whitewater rafting and skiing with my wife, Jessica.
No tailgate is complete without this delicious appetizer… even for those skeptical of bean dip.
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TAILGATIN’ CHEESY BEAN DIP INGREDIENTS
DIR ECTIONS
8 ounces of cream cheese 8
01.
ounces of sour cream 1 can of Fritos bean dip 1 packet of taco seasoning ¼ cup salsa 2 cups shredded cheese
In a bowl, mix sour cream and cream cheese until smooth.
02. Add bean dip and mix until smooth.
03. Add taco seasoning and salsa and mix.
04. Mix in 1 cup cheese.
05. Grease square pan. Pour mix into pan. Cover with 1 cup cheese.
06. Cover with foil. Cook at 350º for 15 minutes. Uncover and cook another 5 minutes or until cheese is bubbling around the edges.
07. Serve with your favorite chips.
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MICHELE ANDERSON D IRECTO R OF FIRST IMPRESSIONS Joined SFG in 20 13 Married to Jeff Anderson since 2002, dog “mom” to Remi and Gemma. I enjoy cooking for family and friends, drinking wine, and exercising (to balance out the food and wine)!
We have these at least one Sunday a month. Jeff learned the basic recipe when he was in the Air Force, stationed in Del Rio, and we’ve developed our own preferred version with peppers, onion, potatoes, eggs and cheese, but this is really a “clean out the fridge” recipe if you want it to be – add chorizo, or corn, or diced tomatoes, or beans. Top the cooked taco with avocado and/or cilantro with or instead of salsa and cheese. Use smaller tortillas (or omit them); adjust the seasonings to your family’s taste – go wild and enjoy!
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BREAKFAST TACOS INGREDIENTS
DIRECTIONS
4 soft taco size flour tortillas (regular or whole wheat)
01.
1 medium baking potato or 4 small new potatoes, diced 1 tablespoon cooking oil 1 jalapeno, diced (seeded to reduce heat, if desired) ¼ diced onion ½ teaspoon minced garlic ¾ teaspoon ground cumin ½ teaspoon chili powder 4 large eggs, lightly beaten and seasoned with salt and pepper
TOPPING shredded cheddar or Mexican-blend or pepper jack cheese, or crumbled queso fresco if you have it salsa verde (either jalapeno or tomatillo works)
Microwave the diced potato with a little water in the bottom of the bowl for 3 minutes, then empty into a strainer.
02. Heat the oil in a large nonstick skillet over medium-high heat, then add the drained potato, onion and pepper and sauté until the onion and pepper are softened. (If you like crispy potatoes, cook them in the oil a couple minutes by themselves before you add the other veggies.)
03. Add the garlic, cumin and chili powder to the skillet, then stir in pepper to taste and a generous sprinkling of salt. Cook and stir for about a minute, until the spices are distributed over the veggies.
04. Pour in the beaten eggs and stir to capture all the veggies in the eggs as you scramble them. Cook until the eggs look almost set, then remove from heat.
05. Place a tortilla on your plate and microwave until warm and pliable, about 20 seconds. Spoon the filling down the center and top with cheese and salsa, then roll up and serve.
NOTES: Dice the potato and refrigerate, covered with water, and chop your pepper and onion the night before to save a few minutes in the morning. Drain most of the water off the potato before microwaving. Leftover filling reheats well in the microwave to make a quick breakfast or snack another day.
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STEPHANIE CHANDLER CLIENT SERVICE ASSOCIATE JOINED SFG IN 2019 I enjoy spending time with my husband, Eric and our two pups Murphy and Grant while being the coolest aunt ever to nieces Quinn and Avery. I spend my free time cooking, participating in CrossFit style workouts and continuing my education via Western State Governors University.
Here’s the deal – I LOVE Mexican food and love enchiladas, but I do try to keep my carbs to a minimum. I made this up one night basically because I had a head of cabbage to use up and shockingly Eric and I both loved it! I make it at least a few times a month!
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STUFFED CABBAGE ENCHILADAS
INGREDIENTS DIRECTIONS 1-pound ground meat (beef, pork, turkey)
01.
½ yellow onion diced
02.
1 poblano pepper diced 1-2 tablespoons avocado oil (or olive oil) 1 packet taco seasoning 1 tablespoon tomato paste
Heat oil in skillet and add onions and poblanos. Cook 3-5 minutes or until softened. Add ground meat and brown. Drain if necessary.
Add tomato paste, sauce and taco seasoning. Add a little water if needed to get it all mixed together. Let simmer until almost all liquid is gone and put to the side to cool a bit.
03. Salt and boil a big pot of water. Separate out cabbage leaves and put 8-10 large ones in boiling water (do in batches if needed). Blanch for 1-3 minutes depending on how you like the leaves. I like them crunchier, so I do it for a minute or so. Take them out and put on paper towels to dry.
04. Pour about ½ the can of enchilada sauce in the bottom of 8x8 cake pan.
05.
4-6 ounces tomato sauce
Lay a cabbage leaf flat and cut out the middle rib, add ½ tablespoon shredded cheese and 1-2 tablespoons of meat mixture. Roll up cabbage leaf and put in the pan seam side down. Continue with remaining cabbage leaves.
water (if needed)
06 .
1 head Napa cabbage 15-ounce can enchilada sauce shredded cheese
Once you’ve filled the pan pour remaining sauce over top. Cover with foil and cook at 350º for 40 minutes or until bubbly and hot. Remove foil, top with additional shredded cheese and put back in oven for a few minutes – just to get cheese hot and bubbly on top.
NOTE: I don’t like bell peppers so, I use poblanos but you could definitely use either or both! Like garlic? Add garlic! Want it spicier?... add some jalapeños. The process is pretty labor intensive so I make 3-4 pans at a time and freeze. 42
JOHN WHEELER
DIRECTOR OF INVESTMENT OPERATIONS AND TRADING JOINED SFG IN 2020 I’m an avid outdoorsman who enjoys skiing, boating, hiking and hobby farming with my three kids and fiancé, Kim.
Here’s our traditional Christmas breakfast dish. With an overnight in the fridge, it has become a Christmas Eve - Christmas Day tradition for the Wheelers.
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TRADITIONAL HOLIDAY BRUNCH CASSEROLE DIRECTIONS
INGREDIENTS
01.
8 slices bread – cubed
Place bread in the bottom of a 9 x 13 baking dish.
02.
2 cups sharp grated cheese
Top with cheese. Cut each sausage link into thirds and then layer over cheese. Beat eggs with milk and mustard and pour over.
1-pound link breakfast sausage fried
03.
4 eggs
Cover and refrigerate overnight.
04. Next day, layer cooked sliced mushrooms over the top of the casserole.
05. Dilute soup with milk and pour over.
06. Bake at 325º for 90 minutes.
2½ cups milk ¼ teaspoon dry mustard 1 can cream of mushroom soup ½ cup milk 1 cup cooked sliced mushrooms
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BILL BISHOP OPERATIONS MANAGER JOINED SFG IN 2016
A friend started my interest in smoking BBQ a couple years ago. My favorite part is watching people light up at how great the flavor is. This makes all the hours of babysitting the meat worth it because low and slow creates the best flavors.
Here is my technique for BBQ Pulled Pork and Ribs. Cannot give the recipes though. Cooked over indirect heat on a charcoal grill with hickory wood chunks for smoke flavor. Don’t use lighter fluid or your BBQ will have a distinctive taste.
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BBQ PULLED PORK & BBQ BABY BACK RIBS
DIRE CTIONS
DIRECT ION S
P U L L E D P O R K
B A B Y B A C K R I B S
01.
01.
Dry rub 6- to 8-pound pork butt for 10 hours.
Dry rub rack of baby back ribs for 6 hours.
02.
02.
Put on indirect heat/charcoal for 5-6 hours at 250º.
0 3. Once bark is formed, spritz with 50/50 apple juice and apple cider vinegar every 30 minutes.
0 4. When internal temp is up to 165ish, double wrap in heavy duty foil, pouring a half cup of apple juice in the wrapped butt.
0 5. Continue to cook for 2-3 hours on bbq at 250º until internal temp reaches 195º.
0 6 . Remove from bbq grill and place in cooler for 2 hours to rest.
0 7. When ready to serve, pour out juice and place butt in a large bowl, pull meat apart with forks after discarding the bone.
Put on indirect heat/charcoal for 3 hours at 250º, with meaty side down.
0 3. After 1½ hours, spritz with 50/50 apple juice and apple cider vinegar every 30 minutes.
0 4. After 3 hours meat should pull away from bone, double wrap in heavy duty foil, pouring a half cup of apple juice in the wrapped ribs. Continue to cook for 2 hours on the barbecue grill at 250º.
05. Remove from the barbecue grill and place in cooler for 1 hour to rest.
06 . When ready to serve, pour out juice and place ribs uncovered on a cookie sheet. Preheat oven to 250º.
07. Lightly glaze with barbecue sauce such as Sweet Baby Rays and heat in oven for 10 minutes max at 250º to tighten ribs up a bit.
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TERESA TALTON
FINANCIAL ADVISOR JOINED SFG IN 2019 My husband and I have two children and love to travel with them. Our goal is to visit most of the national parks before the kids leave the nest. Favorite one so far: Yellowstone. I enjoy baking, biking, hiking and reading.
My parents made this for my birthday meal every year from age 14-20s. Now it is my husband’s and son’s favorite meal. It is our goto meal for special occasions.
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SHRIMP SZECHUAN INGREDIENTS
DIRECTIONS
1-pound shrimp, cleaned and butterflied
01.
½ cup sliced green onions
02.
½ cup minced bamboo shoots 1 (1-inch) cube gingerroot, minced 1 garlic clove, minced ½ cup ketchup ¼ cup dry sherry 1 tablespoon soy sauce 1 teaspoon sugar 1 teaspoon sesame oil
In bowl, combine green onions, bamboo, garlic, and ginger.
In another bowl, combine ketchup, sherry, soy sauce, sugar, sesame oil, and red pepper.
03. Heat oil in wok over high heat.
04. Add green onion mixture; stir fry for 1 minute.
05. Add shrimp; stir fry for 2 minutes.
06. Stir in ketchup mixture until hot.
07. Serve over rice. Makes 4 servings.
½ teaspoon crushed red pepper 1 tablespoon peanut oil 3 cups cooked rice
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PAULA MCMILLAN SENIOR FINANCIAL ADVISOR I enjoy spending time with my husband, Zach, son, Zahn and pound puppy, Cash (Johnny Cash). When not working, you can typically find the McMillans – outside – racing down bike trails, exploring area lakes via kayak or boat, enjoying cross country runs, riding motorcycles and more!
While I try to limit my time in the grocery store and kitchen, providing my family with healthy, tasty meals is a high priority for me. The Instant Pot has been a lifesaver because it allows me to cook healthier, tastier meals – faster. For example, I have included a recipe for pulled barbeque chicken. However, so often I have just put approximately 3 tablespoons of olive oil, four breasts of chicken and a cup and a half of a good barbeque sauce (any sauce I find in the grocery store that looks the purest – all ingredients recognizable, with as little sugar as possible) in the Instant Pot and selected the “poultry” setting. Then, 10 minutes later, Voilà! We have tender, moist, fully-cooked chicken at a modest cost – with happy smiles, healthy hearts and plenty of complements to the “chef”! 49
BARBECUE CHICKEN INGREDIENTS
DIRECTIONS
1 cup chicken stock or water
01.
1-pound chicken breasts
Place the ingredients in the instant pot in this order: chicken stock (or water), chicken, onion powder, garlic powder, paprika, salt, barbecue sauce, grated onion, brown sugar and Worcestershire sauce.
½ teaspoon onion powder
NOTE:
½ teaspoon garlic powder
Do NOT stir. You want the water to stay on the bottom of the pot, so the instant pot comes to pressure.
½ teaspoon paprika
02.
½ teaspoon salt
Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set to 15 minutes.
2-pounds chicken thighs
1½ cups barbecue sauce ½ cup grated onion, plus juice 2-3 tablespoons brown sugar 2 teaspoons Worcestershire sauce
03. Let the pressure naturally release for 10 minutes. Add more barbecue sauce if desired.
04. Shred and enjoy on sandwiches, salads, barbecue plates and more!
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DAX DIXSON FINANCIAL ADVISOR JOINED SFG IN 2018
I enjoy spending time with my family, especially my nephews and niece. I also enjoy playing golf and watching the Tar Heels in Kenan Stadium or the Dean Dome.
Not complicated but pretty decent – blue cheese smash burgers. I mostly made this up by modifying some things I learned from food lab. The redneck garlic bread is all mine though.
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BLUE CHEESE SMASH BURGERS DIRECTIONS
INGREDIENTS
BUNS.
4 hamburger buns butter
You want to have your buns prepped and ready before the burgers hit the skillet.
garlic
01.
salt
Butter the insides of the buns and generously sprinkle garlic salt on top of the butter. Place in the oven to toast.
1-pound ground beef
02.
blue cheese crumbles
After toasting, place blue cheese crumbles on the bottom half of the bun and the lettuce and tomato up top.
spring mix lettuce
BURGERS 03. Start by placing a cast-iron skillet or griddle on the stove and turn the burner to high heat. Separate ground beef into Âź-pound balls. Once the cast-iron skillet is hot, place the ground beef into the skillet and immediately smash them with a spatula until they are about the width of a bun.
04. Let them cook until crust forms, generally 45 seconds to a minute. Then flip the burger and cook the other side. Continue cooking until preferred doneness.
05. As soon as the burger is cooked place it on top of the blue cheese to get a little bit of a melt.
tomato
It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. -L E W I S G R I Z Z A R D -
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CAROL BROWN CLIENT SERVICE ASSOCIATE JOINED SFG IN 2017 I live in Oak Ridge with my husband Steven, our children and a menagerie of pets (a Boston Terrier, a stray cat and a Netherland Dwarf Rabbit). I enjoy spending time with my family engaging in creatively fun pastimes.
Of course, I have a great recipe for Cheese Bread, I’m from Wisconsin! This recipe was given to me by a dear friend who was working for the Wisconsin Department of Agriculture as Alice in Dairyland. Yes, we really had a spokesperson with that title. We met often at Dairy Breakfasts and County Fairs around the state since at the time I was… the Wisconsin Honey Queen. BEE certain to use “real Wisconsin cheese” and you’ll BEE sure to enjoy this delicious Quick Bread
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EASY-PEASY PEPPER JACK BREAD INGREDIENTS
DIRECTIONS
2 cups all-purpose flour
01.
1 cup pepper jack cheese (any flavorful shredded cheese will do, but freshly grated cheese from a block will give you a fluffier bread and Wisconsin cheese is the best)
Heat oven to 350º. Lightly grease the bottom only of a loaf pan (9x5x3 or similar size) with shortening or cooking spray.
02 . Stir together dry ingredients and cheese in a medium size bowl. Mix the wet ingredients in a separate bowl and then add to the dry ingredients. Stir only until moist – it is okay if it is lumpy. Spread into pan.
1 teaspoon sugar
03.
1 teaspoon baking powder
Bake 35-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
½ teaspoon salt
NOTE:
1 cup buttermilk (whole, not reduced fat, if you can find it)
This bread is so good warm with just a little bit of butter or as a side with your favorite spicy soup or chili! Great the next day with a sandwich, although it rarely lasts that long. Enjoy!
¼ cup melted butter (Wisconsin unsalted butter or any unsalted butter, since it is usually a fresher butter) 2 eggs, slightly beaten
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COURTNEY ALLEN KIDWELL
W E ALT H MANAGEMENT ADVI S OR J OI NED S FG IN 20 15 I live in Greensboro with my twin boys; Dylan and Charlie, along with their four-legged friends; Boo, Bear and Wicket. I love long runs, lake life and just spending time with the boys.
I usually prepare this recipe in the crockpot. It’s super easy, healthy and even my kids love it! The Corn Pudding is my go-to side dish.
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ALABAMA PULLED PORK WITH WHITE BARBECUE SAUCE & EASY CORN PUDDING INGREDIENTS ALABAMA PULLED PORK WITH WHITE BARBEQUE SAUCE WHITE BARBECUE SAUCE ½ cup reducedfat mayonnaise 2 tablespoons white vinegar 1 teaspoon coarsely ground fresh pepper 1 teaspoon fresh lemon juice dash of salt
PORK 1¼-pounds pork tenderloin, trimmed ½ cup apple cider vinegar
1 egg ¼ cup butter, melted
¾ teaspoon freshly ground black pepper
1 (8¾-ounce) can no-salt-added whole-kernel corn, drained 1 (8¾-ounce) can no-salt-added cream-style corn
¼ cup water
½ teaspoon ground red pepper
3 tablespoons brown sugar
½ teaspoon chili powder
1 (8-ounce) container plain regular yogurt
2 teaspoons kosher salt
¼ teaspoon garlic powder
D I R E C T I O N S 0 1. Preheat oven to 350º.
DIRECTIONS WHITE BARB ECUE S AUCE 01. Combine all ingredients in small bowl – mix well – cover and chill. PO RK 02. Combine all ingredients in a crockpot, set to high for 4 hours or 8 hours on low. 03. Shred and enjoy!
I N G R E D I E N T S E A S Y C O R N P U D D I N G
1 (8½-ounce) package corn mu mix
in
0 2. Combine all ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray. 0 3. Bake at 350º for 45 minutes or until set. Makes 8 servings.
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SARAH MCCLINTOCK T HE ASSISTANT JOINED SFG IN 2007 I am married to Mark; Mama to Rose-Anna and Princess Yeti; and MamaBear to SFG BabyBears. I enjoy various hobbies…whatever keeps me busy enough to stay out of too much trouble!
I like recipes that aren’t too complicated and this one fits the bill. Butter spread over a hot slice of this pumpkin bread is one of my most favorite comfort foods!
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PUMPKIN BREAD INGREDIENTS
DIRECTIONS
2/3 cup water
01.
4 eggs
In a large bowl, mix all of the above ingredients together well.
1 cup oil
02.
2 cups sugar 1 15-ounce can of pumpkin (not pie filling) 3 1/3 cups all-purpose flour 1
Pour into two greased and floured loaf pans, filling each pan about half full.
03. At 325º bake the two loaves for about one hour – or until done.
teaspoon salt 2 teaspoons baking soda 2 teaspoons nutmeg 3 teaspoons cinnamon 1 cup raisins or dates, cut into small pieces (optional) 1 cup pecans (optional
58
JAY ALAVA CLI ENT SER VI CE ASSO CIATE
My wife, daughter and I moved to North Carolina from Southern California a couple years ago and have fallen in love with everything NC has to offer. Outdoor activities like hiking, exploring and camping are just a few of the activities we enjoy in addition to visiting with family.
This recipe was passed down from my wife’s Abuela (grandmother) Juanita. She’s no longer with us, so we’re very blessed that she still lives on through the salsa music she loved so much and through her famous black beans. These are a staple for our Christmas Eve feast, however, they can be enjoyed anytime of the year.
59
ABUELA J’S BEANS DI RECTIONS 01. Soften the black beans a day before by soaking them in a large pot of water overnight.
02. Once the beans are soft, make sazon by frying the onion and garlic together in a skillet.
03.
INGREDIENTS 2 (1-pound) bags of black beans 2 onions - chopped 1 head of garlic - chopped ½ green pepper cumin
Add the green pepper and a dash of cumin.
olive oil
04.
salt
Cover with olive oil.
05.
vino tinto (red wine)
Pour the sazon mixture into the pot with the beans and water
06. Add salt to taste.
07. Pour in 1½ ladles full of vino tinto and 1½ ladles of olive oil and cook until the beans are done. Makes enough for 4 people.
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HALEH MODDASSER PARTNER AND SENIOR VICE PRESIDENT JOINED SFG IN 2011 I am an avid traveler and painter with two kids living in NYC.
I’ve always loved strawberry ice cream, but it’s always come directly from Ben and Jerry’s. That is, until the pandemic hit. On those early days, fearful of risking illness just for a late-night snack, I began researching how to make this treat on my own. I didn’t have an ice cream maker, and I didn’t have one of the primary ingredients – condensed sweetened milk. This is when I learned how to make my own sweetened condensed milk (way better than store bought) and with the help of the internet, created this delicious, easy, no-fuss treat. Full of goodness, and full of calories too! 61
HALEH’S EASY, NO CHURN STRAWBERRY ICE CREAM INGREDIENTS
DIRECTIONS
2 cups whole milk
01.
¾ cup sugar 2 cups fresh strawberries ½ cup sugar 1 tablespoon lemon juice 2 cups heavy cream 1 teaspoon vanilla extract
Start this delicious ice cream by making your own sweetened condensed milk. Add ¾ cup of sugar to 2 cups of whole milk in a saucepan. Gently boil until the entire mixture totals exactly 1 cup. Refrigerate to cool. It’s important for the condensed milk to be cold when mixing with the cream mixture you’ll make next.
02. Add 2 cups fresh strawberries, diced into small pieces to half a cup of granulated sugar. Add one tablespoon lemon juice. Let stand until the strawberry juices are released. Depending on preference, you can use as is for chunkier ice cream or you can puree in a blender for a smoother texture.
03. In a separate bowl, whip 2 cups of heavy cream (must be heavy cream and cannot be substituted by milk) until soft peaks form.
04. Add the cold condensed milk. Remix, on high, until stiff peaks form.
05. Add one teaspoon of vanilla extract.
06. Add the strawberry mixture and stir in gently using a spoon.
07. You can eat the ice cream now, as soft serve, or freeze in a shallow baking pan for at least 6 hours, or overnight.
62
HEIDI BANNERMAN CLIENT SERVICE ASSOCIATE JOINED SFG IN 2020
I grew up at the beach so my family enjoys going as often as we can. We love going to concerts and having family game night. My husband and I love to cook and tend to our vegetable garden.
This recipe comes from my husband’s verrrry southern grandmother. She would make this casserole for every family get together, pig pickin’ and church gathering. It is so easy to make, and it saves extremely well. You can even make the casserole the day/night before, store it in the refrigerator, and cook it the next day before your event. We at my house are always overrun with squash in our garden every summer, so we’ve become accustomed to boiling and freezing quart size bags worth of the squash rings and chopped onion. We use roughly four quart-size bags per casserole. You can also reduce/remove the cheese, if necessary, by adding an extra egg and an extra ¼ cup of mayo. Enjoy the mmm’s you’ll hear from all who taste this warm and wonderfully savory casserole!
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SOUTHERN SQUASH CASSEROLE INGREDIENTS
DIRECTIONS
6 pounds crookneck/yellow squash (6-8 average-sized gourds)
01.
1 whole stick butter (½ cup), cut into tablespoon size squares
02.
3 eggs ½ cup mayo 1 cup yellow onion, chopped 4 cups shredded cheddar cheese 2 teaspoons (heaping) sugar 1½ teaspoon salt 2 “rows” Ritz crackers, crumbled
Heat oven to 325º and butter/grease a large casserole dish (preferably 3 quart or larger).
Cut squash into rings of desired size/thickness; boil in large/deep pot until tender but not mushy; then drain well and lay out on paper towels or clean dishtowel.
03. In a large mixing bowl add all ingredients except crackers and shredded cheese; then add 2 cups of the shredded cheese into the mixture.
04. Pour the mixture into your dish and spread the remaining cheese (2 cups) across the top.
05. Cook 45 minutes, uncovered; remove and spread the crumbled Ritz crackers across the top of the dish and cook an additional 15 minutes or until the top is lightly browned.
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DEBBIE SINEATH SENIOR CLIENT SERVICE ASSOCIATE J OINED SFG IN 2006 I love spending time with my family at the lake boating and traveling with my husband. I like to cook and read in my spare time and play games with family and friends.
My 28-year-old son turned me onto this recipe from the Eating Well 101 website. We all love it and have it a lot!!!
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EASY TOMATO SPINACH RAVIOLI BAKE INGREDIENTS
DIRECTIONS
1 bag (25-ounce) fresh or frozen ravioli (use your favorite)
01.
12 ounces of marinara sauce
02.
2 cups fresh spinach
Spread about ¾ cup of the marinara sauce into the bottom of the prepared baking dish.
1½ cups shredded parmesan cheese
03.
1 teaspoon fresh cracked black pepper
04.
1 tablespoon fresh chopped parsley, for garnish
Preheat oven to 400º. Grease a 9x13-inch baking dish. Quickly sauté spinach in a tablespoon of butter, then set aside.
Arrange half of the ravioli in a single layer over the sauce.
Top with half the parmesan cheese, all of the sautéed spinach and cracked pepper to taste.
05. Layer the remaining ravioli on next and then the remaining marinara sauce, parmesan cheese and cracked pepper to taste.
06. Cover the baking dish with aluminum foil and bake for 20 minutes for fresh ravioli (30 minutes for frozen). Remove the foil and continue baking for about 2 minutes to crisp up the cheese.
07. Garnish with parsley and serve with garlic bread, salad or veggies. Enjoy!
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