2025 New Zucchini Mushroom Stuffing

Ingredients:

• 2 zucchinis, cut into 1/2 inch half circles
• 2 cups of baby bella, sliced
• 1/2 cup of chopped celery
• 1/2 cup of chopped onion
• 1/2 cup of chopped carrot 
• 1 can of unsalted cream of mushroom
• 1 stick of butter
• Stovetop stuffing
• Salt and pepper to taste

Directions:

1. Preheat oven to 350F. 
2. Boil zucchini until tender, 5 minutes. 
3. Mix cooked zucchini with cream of mushroom and set aside. 
4. Heat up a little bit of olive oil to a pan and sautéed onions, celery and carrots on medium heat until soft. 
5. Add mushrooms and cook until soft. 
6. Add butter and cook until melted. 
7. Add box of stovetop stuffing and stir to combine. 
8. In a 8x8 pan, layer half stuffing mixture at the bottom, then spread zucchini in the middle, and top with remaining stuffing mixture. 
9. Bake in oven for 30 minutes. 

Mac Salad - Top Chef Seldon Simeon Recipe

Serves 4 to 6 people 

INGREDIENTS:

• 8 ounces macaroni
• 1 pound russet potatoes, peeled and cut into 1/2-inch cubes
• 4 hard-boiled eggs, peeled and chopped
• 3 cups mayonnaise
• 1 tablespoon garlic salt
• 1 teaspoon freshly ground black pepper, plus more for serving
• 1 medium carrot, grated
• Shredded iceberg lettuce, for serving

DIRECTIONS:

1. Bring a pot of well-salted water to a boil over high heat. Cook the macaroni a minute or two longer than the package directions, until very tender. Drain and rinse under cold water. Place in the refrigerator to cool and further drain for a minimum of 2 hours.
2. In the same pot, combine the potatoes and fresh water to cover by 1 inch. Salt it well and bring to a boil. Reduce the heat to a simmer and cook until tender, about 10 minutes. Drain well.
3. In a large bowl, stir together the eggs, mayonnaise, garlic salt, pepper, and carrots. Fold in the potatoes and chilled macaroni. Refrigerate until ready to eat. 
4. Serving on a bed of shredded lettuce with a sprinkle of black pepper.

Mahmah's Fried Rice

Ingredients

·     1 pot of cooked, cold white rice (she likes to use the Korean round grain)

·     1 lb bbq pork, chopped

·     5-6 Chinese sausages

·     6 eggs

·     Light soy

·     Dark soy

·     Scallions, chopped

·     White pepper, to taste

·     Salt to taste (optional)

Directions

1.    Put oil into a pan and cook up the Chinese sausage. Remove when cooked.

2.    Using the oil from the Chinese sausage, scramble and cook the egg until just done (can still be runny) and remove from pan.

3.    Put in cold rice with a some water and break up. Once rice is soft again, put in the sausage, bbq pork and season with the light and dark soy until even color.

4.    Add egg and scallions and white pepper.

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5.    Mix and taste. Add a little salt.

Steve's Signature Stuffing

We all love Steve's stuffing so much that one year when they couldn't make it to Thanksgiving we asked him to send it to us! I use stock instead of the water they list on the box.

Ingredients

• 3-4 stalks of celery
• 1 large onion
• 1 container of button mushrooms
• 2 boxes Stove Top stuffing
• 1 box Mrs. Cubbison stuffing

Directions

1. Use amount of butter and water required
2. Optional: replace water with turkey dripping or stock
3. Bake at 350 for 30 minutes to thoroughly heat mix or just broil it to crisp up top

Potato Salad (with Eggs)

I've always loved my friend's, Hong, potato salad. But Mike isn't quite a fan. He wants some acidity in it like they have in the store bough ones (yuck). So I compromised by looking for something that had all the stuff in Hong's that I liked (potatoes, eggs, onion) and something that he would like (vinegar or relish) and found Jack's potato salad on Pinterest. It's the perfect compromise between our two tastes - even Tina likes it and she's a tough critic! This recipe is delicious and easy to make. Perfect for a picnic or barbeque!

Ingredients

• 5 pounds new red potatoes, skin left on
  1 tablespoon salt
  6 room-temperature uncooked eggs
  3 tablespoons white vinegar, divided
  1 ½ tablespoons cider vinegar
  1 cup finely minced sweet onion
  2 teaspoons celery salt
  1 teaspoon white pepper
  1 teaspoon poppy seeds
  ¼ cup white sugar
  1 teaspoon Dijon mustard
  3 cups mayonnaise (we recommend Hellmann’s or homemade)
  1/3 cup extra virgin olive oil
  1/3 cup canola oil

Directions

1. Place washed unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes. Add one tablespoon salt and bring to a boil. Reduce to a medium boil and boil for 30 to 40 minutes depending on the size of your potatoes. Prick with a fork to tell when they are done.
2. While potatoes are cooking, bring a medium pot of water to a boil, add the 1 ½ tablespoons of white vinegar, and gently add the whole eggs in with a slotted spoon being careful not to crack the shells. Boil rapidly for five minutes. Turn off heat and let the eggs sit in the hot water for 15 minutes.
3. Drain the eggs and shake the pan back and forth to crack the shells. Under running water remove the shells. Roughly chop the eggs in large pieces and set aside.
4. In a medium bowl, mix the other 1 ½ tablespoons of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar, mustard and mayonnaise. Set aside and refrigerate.
5. Mix both oils together in a measuring cup or other small container.
6. Once the potatoes are cooked, leave them in the hot water and remove one at a time with a slotted spoon to your cutting board. Cut potatoes into chunks and place in large bowl.
7. Once you are a quarter of the way through cutting the hot potatoes, pour one quarter of the mixed oil over the cut potatoes and gently combine. Continue with cutting and oiling until all of the oil and potatoes are in the large bowl.
8. Add the mayonnaise mixture to the hot oiled potatoes and gently mix. Add the cooked eggs and gently mix.
9. Now pour the entire contents out onto a sheet pan spreading evenly. Cover with plastic wrap and refrigerate until chilled to below 40 degrees. Once cool enough remove potato salad to your serving container and enjoy.
10. If serving this outside, try to keep shaded and, as an added precaution, place a bowl of ice (larger than the bowl you are using) under the bowl of potato salad to keep it chilled while serving. Place leftovers in the refrigerator as soon as you have finished serving.

5 pounds new red potatoes, skin left on

1 tablespoon salt

6 room-temperature uncooked eggs

3 tablespoons white vinegar, divided

1 ½ tablespoons cider vinegar

1 cup finely minced sweet onion

2 teaspoons celery salt

1 teaspoon white pepper

1 teaspoon poppy seeds

¼ cup white sugar

1 teaspoon Dijon mustard

3 cups mayonnaise (we recommend Hellmann’s or homemade)

1/3 cup extra virgin olive oil

1/3 cup canola oil

- See more at: http://www.afamilyfeast.com/jacks-potato-salad/#sthash.b8qShFz1.dpuf

5 pounds new red potatoes, skin left on

1 tablespoon salt

6 room-temperature uncooked eggs

3 tablespoons white vinegar, divided

1 ½ tablespoons cider vinegar

1 cup finely minced sweet onion

2 teaspoons celery salt

1 teaspoon white pepper

1 teaspoon poppy seeds

¼ cup white sugar

1 teaspoon Dijon mustard

3 cups mayonnaise (we recommend Hellmann’s or homemade)

1/3 cup extra virgin olive oil

1/3 cup canola oil

- See more at: http://www.afamilyfeast.com/jacks-potato-salad/#sthash.b8qShFz1.dpuf

5 pounds new red potatoes, skin left on

1 tablespoon salt

6 room-temperature uncooked eggs

3 tablespoons white vinegar, divided

1 ½ tablespoons cider vinegar

1 cup finely minced sweet onion

2 teaspoons celery salt

1 teaspoon white pepper

1 teaspoon poppy seeds

¼ cup white sugar

1 teaspoon Dijon mustard

3 cups mayonnaise (we recommend Hellmann’s or homemade)

1/3 cup extra virgin olive oil

1/3 cup canola oil

- See more at: http://www.afamilyfeast.com/jacks-potato-salad/#sthash.b8qShFz1.dpuf

5 pounds new red potatoes, skin left on

1 tablespoon salt

6 room-temperature uncooked eggs

3 tablespoons white vinegar, divided

1 ½ tablespoons cider vinegar

1 cup finely minced sweet onion

2 teaspoons celery salt

1 teaspoon white pepper

1 teaspoon poppy seeds

¼ cup white sugar

1 teaspoon Dijon mustard

3 cups mayonnaise (we recommend Hellmann’s or homemade)

1/3 cup extra virgin olive oil

1/3 cup canola oil

- See more at: http://www.afamilyfeast.com/jacks-potato-salad/#sthash.b8qShFz1.dpuf

Ingredients

• 5 pounds new red potatoes, skin left on
• 1 tablespoon salt
• 6 room-temperature uncooked eggs
• 3 tablespoons white vinegar, divided
• 1 ½ tablespoons cider vinegar
• 1 cup finely minced sweet onion
• 2 teaspoons celery salt
• 1 teaspoon white pepper
• 1 teaspoon poppy seeds
• ¼ cup white sugar
• 1 teaspoon Dijon mustard
• 3 cups mayonnaise (we recommend Hellmann’s or homemade)
• 1/3 cup extra virgin olive oil
• 1/3 cup canola oil

- See more at: http://www.afamilyfeast.com/jacks-potato-salad/#sthash.b8qShFz1.dpuf

Ingredients

• 5 pounds new red potatoes, skin left on
• 1 tablespoon salt
• 6 room-temperature uncooked eggs
• 3 tablespoons white vinegar, divided
• 1 ½ tablespoons cider vinegar
• 1 cup finely minced sweet onion
• 2 teaspoons celery salt
• 1 teaspoon white pepper
• 1 teaspoon poppy seeds
• ¼ cup white sugar
• 1 teaspoon Dijon mustard
• 3 cups mayonnaise (we recommend Hellmann’s or homemade)
• 1/3 cup extra virgin olive oil
• 1/3 cup canola oil

- See more at: http://www.afamilyfeast.com/jacks-potato-salad/#sthash.b8qShFz1.dpuf

Sweet Potato Casserole - no marshmallows!

After years of eating the sweet potatoes with the marshmallows on top, I finally learned something. I don’t like it (Yes, I’m a slow learner). I think sweet potatoes just have such a deliciate sweetness by itself that the added marshmallow PLUS sugar in all the recipes I’ve seen, is just too much. Don’t get me wrong, when we go camping, Mike would wrap a cooked sweet potato with a couple of marshmallows and throw it into the fire and this tasty dish really gives s’mores a run for it’s money, but that’s entirely different post…

Back to this, I still wanted to have sweet potatoes on the menu so I decided to try this one from the Pioneer Woman. No marshmallows…just a crispy and crunchy streusel on top. You can never go wrong with streusel! Enjoy.

Ingredients

• 4 whole Medium Sweet Potatoes
• 1 cup Sugar (I cut it by half...I don't like it too sweet.)
• 1 cup Milk
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Salt
• 1 cup Brown Sugar
• 1 cup Pecans
• 1/2 cup Flour
• 3/4 sticks Butter

Preparation Instructions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.

Brown Butter Brussels Sprouts

Everything tastes better with butter, even Brussels sprouts.

Makes 3 servings

Ingredients:

• 16 oz Brussels sprouts, stems trimmed and halved (cut and "X" in the stem prior to halving supposedly makes the Brussels sprouts more tender).
• 4 tbsp salted butter
• 2 tbsp lemon juice
• 1/2 tsp ground black pepper
• 2 tbsp grated parmesan cheese

Directions:

• Bring to boil 2 quarts of water and 1 tbsp of salt.
• Add Brussels sprouts to water and cook for 10 minutes or until tender. Drain.
• Melt butter in a large pan over medium-high heat until butter is golden brown. Add Brussels sprouts and cook until thoroughly caramelized
• Remove from heat and add lemon juice and pepper.
• Serve and sprinkled with parmesan cheese.

Corn Casserole

This is a really easy recipe that I got from my MIL. It's a staple at every Oberly holiday meal, and its no wonder why-- its delicious! It has the taste of the corn goodness that they serve at Chevys, with a corn bread texture with whole grains of corn. Need I say more?

Ingredients
-1 can whole corn, drained,
-1 can creamed corn
-1 stick unsalted butter
-1 egg, lightly beaten
-1 package of Jiffy corn muffin mix
-1 cup of sour cream


Directions
Mix all together, pour into 8x8 baking pan and bake for 1 hour at 350 degrees.

3-Cheese Roasted Garlic Mac n Cheese

We had all this fancy leftover cheese from a wine and cheese party so Bao suggested I made mac n cheese with it. So I did! It was delicious!

Ingredients:

• Any short grain pasta
• Milk
• Roux (butter and flour)
• Cheeses, grated
• Roasted garlic, mashed
• Salt
• Pepper
• Panko bread crust
• Olive oil
• Parmesan cheese

Directions:

1. Cook pasta as package directed.
2. Bring milk to a boil over medium heat.
3. Add roux and cook to desire consistency.
4. Add cheese a handful at a time.
5. Salt and pepper to taste.
6. Add cooked pasta to cheese sauce.
7. Transfer mac n cheese to a baking dish.
8. In a small bowl, mix panko, parmesan cheese and olive oil.
9. Spread breadcrumb mixture over mac n cheese.
10. Bake at 375 until top is golden brown.

Hawaiian Macaroni Salad

Simple macaroni salad like the ones served at Hawaiian fast food places like L&L. Nothing fancy. Good side to all the flavorful Hawaiian dishes such as Moco Loco or BBQ chicken.

Serves 4 -6

Ingredients

• 3 cups large macaroni
• 2 potato, peeled, cooked and diced
  
• 1/4 cup grated carrot
• 1 cup Best Foods Mayonnaise (a must)
• 1/4 cup milk
• salt & pepper to taste

Directions

1. Cook macaroni till tender.
2. Add grated carrots, mayonnaise, and milk till well coated. Salt & Pepper to taste. Use more mayonnaise if needed.
3. Chill in refrigerator.
4. When ready to serve, add more mayonnaise to keep salad from drying out.

Rosemary Gorgonzola Mac n Cheese

Ingredients
Milk
Cream
Roux (Flour + Butter into a cream)
Cooked Pasta (of your choice)
Rosemary
Gorgonzola
Shredded White Cheddar
Parmesean Cheese
Paprika
Salt
Pepper
Olive Oil
Panko Bread Crumbs

Directions

1. Bring milk and cream to a simmer in a pot with two rosemary sprigs.
2. Once simmered, remove rosemary.
3. Now bring the milk mixture to a boil and add roux to the milk until desired thickness is acheived.
4. Add all cheeses
5. Season sauce with salt and pepper
6. Add cooked pasta
7. Put pasta + cheese mixture into a baking dish
8. Combine olive oil and Panko bread crumbs and paprika into an even mixture.
9. Top the dish with bread crumb mixture
10. Broil until golden and delicious
11. Put on stretchy pants
12. Eat Eat Eat!


Note: Any combination of cheeses can be used for this recipe, and additions such as bacon, mushrooms or cumin is appreciated and encouraged.

Zucchini & Mushroom Casserole

This is a modification of the original zucchini stuffing recipe that Lisa Mann gave me. I like mushrooms, so I sauteed mushroom with onions and added it to the recipe. Bao likes those fried onions in green bean casserole...so I threw that in too! Turned out great and probably better than the original. Here is the recipe w/ the new modifications:

Zucchini and Mushroom Casserole

Recipe Details:
Makes 1 - 2 quart casserole
Prep time: 20 minutes
Cook time: 20 minutes


Ingredients:

• 6 large (6 cups) zucchinis (chopped to 1/2 inch rounds)
• 1 can (10.75 oz) condensed cream of mushroom soup - use only 2/3 of the can
• 2/3 cup sour cream
• 1 box of Stove Top chicken stuffing
• 1 small yellow onion - finely diced
• 1 box of crimini or button mushrooms, sliced
• 1/4 cup melted butter
• 1 1/2 cup of canned fried onions

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl.
3. Sauteed mushroom and onion until mushrooms are tender.
4. Stir the zucchini, mushrooms, condensed soup, sour cream, onion, 1 cup of fried onions, and half of the dry stuffing.
5. In a small bowl, mix together remaining stuffing and melted butter.
6. Put the zucchini mixture into the prepared dish. Top with the stuffing mixture.
7. Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Gulliver Creamed Corn

Adapted from Hong.

Ingredients

• 2 16 oz. bags frozen kernel corn (defrosted)
• 1 1/2 cups whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons flour mixed with 3 tablespoons butter
• 1/2 cup grated parmesan cheese

Directions

1. Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes. Stir in salt, and sugar. Make a paste out of the butter and flour, and stir into the corn and cook until thickened. Turn corn into oven proof dish, sprinkle with cheese and dot with butter. Can refrigerate up to 4 days. Bake at 350 degrees for 30 minutes or until bubbling and golden brown.

Note: It's very important that you cook the butter/flour for a while to get rid of the flour taste. I'd say about 10 minutes.

Zucchini Stuffing

Got this recipe from my friend, Lisa Mann. She uses a pressure cooker to cook the zucchinis but I don't have one of those so I did the old-fashion boiling technique.

Recipe Details:
Makes 1 - 2 quart casserole
Prep time: 20 minutes
Cook time: 20 minutes


Ingredients:

• 6 large (6 cups) zucchinis (chopped to 1/2 inch rounds)
• 1 can (10.75 oz) condensed cream of chicken soup (substitute with cream of mushroom to make vegetarian)
• 1 (8oz) sour cream
• 1 box of Stove Top chicken stuffing (substitute with cornbread stuffing to make vegetarian)
• 1 small yellow onion - diced
• 1/2 cup melted butter

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion.
3. In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Sesame Ginger Glazed Chicken & Stir-fried Broccoli

It is of no surprise to anyone that I am not the family cook. There really is nothing too special about this dish, but I just thought maybe I'd share with you what I eat almost on a weekly basis for dinner! There really aren't any clean measurements.... I kind of throw it all together and it tastes different everytime, but I'm sure you get the idea.

Ingredients:

- Chicken breast tenderloins (Or plain chicken breasts)

- Salt

- Pepper

- Dried minced onions

- 1/4 Onion sliced

- Grounded Ginger

- Chicken seasoning

- 1/4 cup Sesame Ginger marinade (Lawry's brand)

- 1/4 cup Hoisin sauce

- 2-3 tbsp Soy sauce

- 2-3 tbsp Terriyaki Sauce

- 1-2 tbsp Sriracha

- Broccoli Florets (Broccoli Wokly) Steamed

- EVOO

- Minced garlic

- Teriyaki stir fry sauce

Directions:

Season all sides of chicken with salt, pepper, dried minced onions, grounded ginger, and chicken seasoning. Oil a frying pan, place chicken in pan and cook on medium for about 7-9 mins per side.

Meanwhile, in a bowl, mix Ginger sesame marinade, Hoisin sauce, Teriyaki sauce, Soy sauce, and Sriracha. Set aside.

After chicken cooks on the outside, add onions to the pan. Once chicken is thoroughly cooked, brush sauce on all sides of chicken and over onions as well. Let simmer in sauce.

In another pot, add 3-4 tbsp of EVOO. Add garlic (to your preference). Add broccoli and stir until broccoli is well coated. Drizzle teriyaki stir fry sauce and splash a little bit of soy sauce. Continue to mix until evenly coated and broccoli is at the firmness/softness of choice.

Enjoy!

Oi Seobaggi (Cucumber Kimchi) Revised

This is a revised take on the Korean cucumber kimchi (Oi Seobaggi).

INGREDIENTS

• 4 persian cucumbers cut into slices at an angle
  
• 1/2 yellow onion sliced into rings and breaking the rings.
  
• 3 tablespoon rice wine vinegar plus 1 1/2 tablespoon
  
• 1 tablespoon sambal olek
  
• 1 tablespoon hoison sauce
• 1/2 tablespoon sugar
• 1/8 teaspoon sesame oil
  
• 1 tablespoon Kosher salt
• 1/2 teaspoon black toasted sesame seeds (optional)
  

DIRECTIONS:

1. Mix cucumbers and salt in a collander and set aside to draw out moisture. At least 15 minutes.
   
2. In a bowl, mix 3 tablespoon vinegar with onion and set aside for at least 20 minutes.
3. Rinse cucumbers and thoroughly dry.
4. Drain onions and squeeze excess vinegar from onions.
5. In another bowl mix together onions, cucumbers, sugar, hoisin, sambal, sesame oil, and remaining vinegar.
   
6. Refrigerate until thoroughly cold.
7. Serve cold garnished with sesame seeds.