This year we discovered many of our colleagues are talented cooks, artistic bakers, and foodie enthusiasts! Not only are they detailed engineers and technical support staff by profession, they are also epicurean chefs at home when they spend time in the kitchen. We are celebrating our staff’s culinary triumphs with kitchen-tested recipes and sharing their recipes with you. It’s tasty grub you can have anytime of the year.
Be sure to share your favorite 2020 recipes on our Facebook and “DCI is ME” Instagram “Culinary Triumphs” posts. Let us know any cooking tips or reasons why you like to serve the dish.
West African Peanut Soup
https://cookieandkate.com/west-african-peanut-soup/
Basil Ice Cream
https://www.serving-ice-cream.com/basil-ice-cream.html
Grandma’s Lemon Meringue Pie
https://www.allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/
Banana Spice Cupcakes
This is a recipe from my mom and was the cake she made for my birthday growing up. Top it with cream cheese frosting – so good!
2 ¼ cups flour
1 ¾ cups sugar
1 ¼ teaspoon baking powder
1 teaspoon salt
1 ¼ tsp baking soda
1 ½ tsp cinnamon
¾ teaspoon nutmeg
¾ teaspoon cloves
2/3 cup shortening
2/3 cup buttermilk
1 ¼ cups mashed bananas (3 medium)
2 eggs
Sift dry ingredients together in a big bowl. Add shortening, milk, bananas and beat. Add eggs last. Beat 2 minutes at medium speed. Bake at 350 degrees for 30 minutes (less for cupcakes).
Star Bread
https://sallysbakingaddiction.com/star-bread/
I like to use a box grater to shred the frozen butter instead of cutting into cubes, and hand mix only!
Cream Scones
https://pinchofyum.com/bakery-style-blueberry-scones
Pierogis
https://www.kingarthurbaking.com/recipes/homemade-pierogi-recipe
Be sure to serve with caramelized onion
Chocolate Panna Cotta
https://bellalimento.com/2011/11/28/chocolate-amaretto-panna-cotta/
I topped with amaretto whipped cream and raspberries
Cinnamon Rolls
https://www.ambitiouskitchen.com/best-cinnamon-rolls/
Mississippi Mud Cake
Cake Ingredients:
4 eggs
2 cups sugar
2 sticks melted butter
1 ½ cups plain flour
1/3 cup cocoa
1 teaspoon vanilla
1 cup chopped pecans
1 jar (7 oz) marshmallow cream
For Cake:
Beat eggs with sugar, then add the rest of the ingredients. Mix well and pour into a greased and floured 9x13 pan. Bake 30 minutes at 350 degrees. Frost when cool.
Frosting Ingredients:
1 stick of butter
1/3 cup cocoa
6 tablespoons of milk
1 teaspoon of vanilla
1 box of powdered sugar
¾ cup of chopped pecans
To Make Frosting:
Mix all ingredients and frost cake after the cake has cooled.
Santa’s Trash Cookies
Ingredients
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoon pure vanilla extract
2 ¼ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
¾ cup crushed potato chips
¾ cup crushed pretzels
1 ¼ cup semi-sweet chocolate chips
1/2 cup red and green sprinkles
Directions
Pulled Pork Crock Pot Recipe
Total Time: 30 mins, plus 6 to 10 hours cooking time; makes: 6 servings
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 (4 ½- to 5 lbs) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce (optional)
Southwestern Tenderloin Steaks with Chipotle Mashed Potatoes
Makes 2 servings; Total prep time: About 1 hour
FOR THE POTATOES—
Boil
1 lb. Yukon gold potatoes,
peeled, quartered
Mash and add
1⁄3 cup low fat buttermilk
2 tablespoons scallions, thinly sliced
1 tablespoons unsalted butter
2 teaspoon chipotle chiles in adobo, minced
Salt to taste
Boil potatoes in salted water in a saucepan over high heat for 15 minutes, or until tender. Drain, return potatoes to the pan, and dry briefly over medium heat. Take off the heating element and mash potatoes to desired consistency, then add the buttermilk, scallions, butter, chiles, and salt. Keep warm over very low heat.
FOR THE STEAKS—
Combine and sauté in 1 tablespoon olive oil
2 teaspoon brown sugar
1 teaspoon kosher salt
1 teaspoon paprika
1⁄2 teaspoon chili powder
1⁄2 teaspoon black pepper
4 beef tenderloin filets (2 oz. each)
Combine brown sugar, salt, and spices for the steaks in a bowl; coat filets on both sides with the spice rub. Heat 1 tablespoon oil in a sauté pan over medium-high, add the steaks, and sauté 2–3 minutes per side for medium-rare, or to desired doneness. Remove from pan; keep warm.
FOR THE SPINACH—
Heat and add
1 tablespoon olive oil
1⁄2 cup grape tomatoes
8 cups spinach leaves
Heat 1 tablespoon oil over medium-high in second sauté pan. Add tomatoes and cook 1 minute, or until blistered. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
LIME CREMA FOR THE POTATOES—
Makes 1⁄4 cup; total time: 5 minutes
¼ cup sour cream
1 tablespoon fresh lime juice
Pinch of salt
Whisk all ingredients together and chill
To assemble, divide potatoes between two plates and top with some of the crema. Arrange the spinach and tomatoes on the potatoes, then layer the steaks on top.
COMPOUND BUTTER FOR THE STEAKS—
Makes 1⁄2 cup; total time: 5 min. + chilling
1 stick unsalted butter, softened
1 tablespoon fresh minced parsley
1 teaspoon lemon zest, minced
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
Combine all ingredients until incorporated
Roll in plastic wrap to form a log; chill until firm
Top each steak with 1 teaspoon compound butter. Chill remaining butter and use on fish or vegetables.