COOK OF THE WEEK - KELLY BOWMAN

It isn’t quite St. Patrick’s Day yet, but I sure enjoyed listening to Kelly Bowman sharing how her family really gets into that holiday, as her parents are Irish. She is even sharing a couple of their special “Irish” recipes with us today. Kelly Bowman came to Humboldt about a year ago now with one special “interest” in mind! Ryan Bowman and Kelly met while she was living in Fort Dodge. They both love to sing and she had just joined the Fort Dodge Choral Society of which he was a member. “I was asked to sing in a wedding and needed a guy to do a duet with. I asked Ryan to sing with me and he agreed. We hit it off right away once we began practicing with the accompanist. We sang that same duet in our own wedding this past September,” she said. As she was sharing this with me, you could tell this was a true “love story!” They have so much in common! Kelly’s parents are Tom and Sherry Fitzgibbon of Burlington. Ryan’s parents live a little closer. John and Myra Bowman live at Britt. Kelly is a substitute teacher at Humboldt Middle School and Humboldt High School. She is a busy person, as she also recently became the Christian Education Director at Faith United Methodist Church in Humboldt and enjoys going over to Gilmore City every week to help with the After School Program at FUMC. She graduated from UNI in 2005 with a B.A. in Psychology and Communication. She currently is attending Buena Vista University in Fort Dodge for Secondary English/Language Arts Education with a reading endorsement. She will be student teaching this fall. Ryan graduated from Northwestern College in 2003 with a B.A. in Chemistry, with Secondary Education and Physics as a minor. Ryan graduated from the University of Kansas in 2009 with a M.A. in Science Education. “We have no children yet, but hopefully in the next year or two we will start our family,” She stated. Kelly and Ryan both attend Faith United Methodist Church where Ryan directs Adult Bell Choir. They both sing with the Sonshine Singers, they no longer have time to sing with the Fort Dodge Choral Society because of her classes being the same night as their practice. She is in the Faith UMC Bell Choir and also is a UnityPoint Hospice volunteer in Humboldt. As a Hospice volunteer, she previously volunteered at the Paula Baber Hospice House but now doesn’t have the time for that either. Both Kelly and Ryan love to cook. Kelly helped her mother in the kitchen from a very early age. In college her roommates called her “Mom” because she was always the one doing the cooking. She says she hasn’t let Ryan do much cooking since they have been married but she is thinking she probably should let him help! Her hobbies include cooking and baking, singing, reading, being outdoors (hiking, biking and running), spending time with family and gardening. Ryan enjoys running, biking, singing and cooking. He does RAGBRAI every year and ran four marathons in 2013! They both enjoy eating “anything Italian,” whether eating at home or dining out. She has tweaked a lasagna recipe until she has it down to a science and uses everything up that she has to buy for the recipe. She has that in her head so didn’t share that with us today however.Marinated Cocktail Shrimp1 lb. cooked medium shrimp, peeled and deveined1 small red onion, peeled and diced2-1/2 teaspoons capers1/3 cup vegetable oil1/4 cup white wine vinegar1/2 teaspoon celery seed1/2 teaspoon salt Combine shrimp, onion, and capers in large bowl. Set aside. Combine all other ingredients in a large jar or jug with lid. Seal lid tightly and shake vigorously to combine. Pour over shrimp and stir to evenly distribute. Chill in refrigerator for 6 to 8 hours, stirring occasionally. Serve with cocktail sauce.Guacamole5 avocados, pitted and scooped into large bowl1 small red onion, peeled and chopped1/2 of a jalapeno, seeded, cored, and finely diced1 clove minced garlic1/2 teaspoon cumin1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon chopped cilantro1 tablespoon fresh lime juice2 shakes Tabasco sauce1 Roma tomato, chopped (added last) Place all ingredients with avocados in a large bowl. Run a sharp knife through everything, crisscrossing until well-blended, but still chunky. Add chopped Roma tomato and stir lightly with large spoon to mix. Serve immediately with tortilla chips and salsa (if desired).Basil Pesto3 cloves fresh garlic2 cups fresh basil leaves, rinsedand stems removed3 tablespoons pine nuts1 dash salt1 dash pepper1/2 cup extra virgin olive oil1/2 cup shredded Parmesan cheese Toast pine nuts in small saucepan over low heat until golden brown. Remove from heat and set aside. Add garlic to food processor and mince. Add basil leaves, toasted pine nuts, salt and pepper to food processor. While food processor is running, slowly drizzle olive oil until all ingredients are pureed. Turn off food processor and scrape down sides with spatula. Add Parmesan cheese and turn back on until well blended. If pesto is too thick, add a touch more olive oil. Cover tightly and refrigerate until ready to use. Excellent tossed with pasta (I add chicken and mushrooms) or can be used as a spread for sandwiches. Will stay fresh for 2-3 days in the fridge or can be frozen until needed.Parmesan Potatoes6 medium baking potatoes1/4 cup flour1/4 cup grated Parmesan cheeseSalt and pepper to taste1/3 cup melted butter ormargarine Preheat oven to 375 degrees. Slice potatoes into 1/4 to 1/2 inch thick chips. Place sliced potatoes in a large Ziploc bag and add flour, grated Parmesan cheese, salt and pepper. Make sure bag is sealed tightly and shake well to coat potatoes in flour mixture. Set aside. Pour melted butter onto a large jellyroll pan (or cookie sheet with sides). Lay potatoes down in single layer in melted butter. Bake in a 375-degree oven for 15 minutes. Using a spatula, turn potatoes over and bake another 15 minutes until golden brown.Kickin’ Corn Casserole1 can kernel corn, drained1 can cream style corn1 cup sour cream2 eggs, beaten1 stick melted butter or margarine1 cup shredded sharp cheddar cheese1 small can diced green chilies1 box Jiffy corn bread mix Preheat oven to 350 degrees. Place all ingredients in large bowl and stir until evenly combined. Spray bottom and sides of casserole dish with cooking spray. Empty the mixture into casserole dish. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake an additional 20-30 minutes. Check casserole toward the end and continue baking until golden brown and center is completely set.Zuppa Toscana Soup (Like Olive Garden’s)1 tube spicy sausage (I use Bob Evan’s hot sausage)1/2 pound smoked bacon (I use precooked bacon), approx. 10 strips32 ounces chicken broth3 or 4 large russet potatoes1 medium onion, peeled and chopped2 cloves minced garlic2 cups heavy whipping creamSalt and pepper to tasteKale or Swiss chard (if desired) Brown and drain sausage. Brown, drain, and crumble bacon (simply chop if using pre-cooked). Set both aside. Slice potatoes in thick chips or chunks, whichever you prefer. Place chicken broth, potatoes, onion, and minced garlic in large stockpot. Cook on medium-low until potatoes are tender. Add sausage and bacon and simmer for 10 minutes. Stir in cream gently and heat through. Add salt and pepper to taste. Serve topped with kale or Swiss chard if desired (I omit this step).Chicken Pot Pie2 tablespoons butter1 cup celery, chopped1 cup carrots, sliced into small coins1/2 cup onion, peeled andchopped1/4 cup butter1/2 cup flour2 cups heavy whipping cream2 cups chicken broth1-1/2 teaspoons salt1/2 teaspoon ground black pepper3 pounds cooked chicken, cut into small chunks (I used a rotisserie chicken)1 cup frozen peas, thawed and drained1 pound sliced mushroomsPiecrusts (can use 12x10 for bottom and 9x13 for top OR Pillsbury 9-inch piecrusts. If you go the 9-inch route, buy 2 packages, as it will make 2 separate pies).1 tablespoon melted butter Melt 2 tablespoons butter in medium saucepan. Add celery, carrots, and onion and cook over medium-low heat until soft, stirring often. Set aside. Melt butter in separate large saucepan over low heat. Add flour and cook 1 minute while stirring constantly. Preheat oven to 400 degrees. Heat the cream in the microwave for one minute. Gradually add warmed cream to saucepan, stirring constantly. Increase heat to medium and gradually add chicken broth as mixture thickens. Mixture should be thick and bubbly. Stir in salt, pepper, cooked chicken, peas, and mushrooms and fold gently to combine. Saucepan will be very full! Pour mixture into bottom crust and cover with top crust. Fold or crimp edges of crusts to seal them together. Cut three or four slits in top crust to allow steam to escape. Brush melted butter over top crust. Bake at 400 degrees for 30 to 35 minutes until golden brown and bubbly. *You can omit any vegetables you are not fond of and it will still be delicious!Awesome Enchiladas2 pounds boneless, skinless chicken breasts, cooked and shredded (I use 2 forks to shred)1 can cream of chicken soup1-1/4 cups sour cream1/4 teaspoon chili powder1 tablespoon butter1 small onion, peeled and chopped4 ounce can chopped green chilies1.25 ounce packet mild taco seasoning1 bunch green onions, chopped and divided into 2 equal portions1 cup water1 teaspoon lime juice1/2 teaspoon onion powder1/2 teaspoon garlic powder(5) 12-inch flour tortillas3 cups shredded cheddar cheese, divided into 2 equal portions10 ounce can red enchilada sauce6 ounce can sliced black olives Set cooked and shredded chicken aside. Combine cream of chicken soup, sour cream, and chili powder in a small saucepan. Bring to a simmer over low heat, stirring occasionally. Turn off heat and cover to keep warm. Heat butter in a large skillet over medium heat. Stir in onion and cook until soft, about 5 minutes. Add cooked and shredded chicken, chopped green chilies, taco seasoning, half of the chopped green onions, and water in skillet with onions. Allow to simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder. Simmer for another 10 minutes. Preheat oven to 350 degrees. Stir one cup of the cream of chicken soup mixture into the skillet with the chicken mixture. Spread the remainder of the cream of chicken soup mixture onto the bottom of a 9x13 baking dish. Fill each tortilla with 1/5 of the chicken mixture. Sprinkle cheddar cheese over the chicken filling, then fold ends over and roll to seal. Place enchilada seam-side down in the prepared 9x13 dish. Continue with remaining 4 tortillas. Pour red enchilada sauce evenly over enchiladas. Cover with remaining 1-1/2 cups cheddar cheese. Sprinkle remaining chopped green onions and sliced black olives on top of cheese. Bake in a 350-degree oven until cheese is melted and bubbly and filling is heated through, about 25 to 30 minutes.Derby Pie1 unbaked 9” pie shell1 stick margarine, softened1 cup sugar2 eggs, beaten1/2 teaspoon vanilla extract1/2 cup flourPinch of salt1 cup mini-semi-sweet chocolate chips1 cup chopped pecans Preheat oven to 350 degrees. Cream together the margarine and sugar. Add eggs and mix well. Add vanilla and mix well. Gradually add flour and mix well. Fold in mini chocolate chips and pecans. Pour mixture into unbaked pie shell. Set on a cookie sheet and bake in 350-degree oven for 35 to 45 minutes. Cover edges of piecrust with foil for the first 20 minutes of baking. Let stand 2 hours before serving for filling to set.Caramel Apple TartCrust:1-1/2 cups flour1-1/2 tablespoons sugar1/3 cup grated Parmesan cheese1/4 teaspoon cayenne pepper1/4 teaspoon salt1 stick cold butter3 tablespoons ice water3 tablespoons dry breadcrumbsFilling:5 Granny Smith apples, peeled and sliced1 cup sugar3 tablespoons flour2 teaspoons cinnamonTopping:3/4 cup sugar1/2 cup flour1/4 cup cold butter1 teaspoon vanilla extractMrs. Richardson’s butterscotch caramel sauce For the crust, mix flour, sugar, Parmesan cheese, cayenne pepper, and salt together well. Cut in cold butter using a pastry blender until coarse crumbs form. Add cold water and mix slightly. Do not over-mix. Mixture will hold together when pressed between your fingers. Pour into a well-greased 9-inch springform pan. Press mixture into bottom and up the sides of the pan. Sprinkle breadcrumbs over the bottom. For the filling, gently combine all ingredients together and then pour into crust. For the topping, combine all the ingredients together and sprinkle over the apple filling. Bake in 350 degrees for 60 to 70 minutes, until golden brown on top. Drizzle with warm butterscotch caramel sauce (I use Mrs. Richardson’s).Bonus: Irish Meal!Dublin Coddle (Irish Stew)8 medium potatoes, peeled and sliced6 medium carrots, peeled and sliced4 leeks - trim part of the green ends off, rinse well between all layers, and slice2 medium onions, peeled and sliced1 pound bacon, sautéed and crumbled1 pound Little Smokies, each sliced in half2 bay leavesDash of salt and pepper, to taste46-ounce can of chicken broth Crock pot directions: Layer all ingredients in large crock pot or slow cooker in the order listed above. Cook on high for 4 hours or on low for 8 hours. Remove bay leaves before serving. Stovetop directions: Place all ingredients in a large stockpot over medium heat. Bring just to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Remove bay leaves before serving.Irish Soda Bread4 cups flour2 tablespoons sugar1 teaspoon salt1 teaspoon baking powder4 tablespoons cold butter1 cup raisins (golden raisins are traditional)1 large egg, beaten1-3/4 cups buttermilk Preheat oven to 425 degrees. In a large bowl, mix flour, sugar, salt, and baking powder. Cut in cold butter using a pastry blender until coarse crumbs form. Stir in raisins. Add egg and buttermilk and mix well, kneading slightly. Use additional flour to dust if too sticky. Shape into a round disk and place in iron skillet or on a cookie sheet, which has been buttered. Cut an ‘x’ shape into the top. Bake in 425 degree oven for 35 to 45 minutes. Bread is done when toothpick inserted comes out clean. Let bread sit in pan for 5 to 10 minutes, then place on cooling rack. Sprinkle with powdered sugar if desired. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding County. I look forward to visiting with you.