Sammi’s Cooking Academy

Happy Thanksgiving!
What did you cook today!
What was your favorite dish?
Most important, what was your favorite memory?

Broccoli Cheese Bake 🤩 My Favorite Side Dish 🤩

Back story:
I was blessed with a 2nd Mom, and she would make this for Thanksgiving, Christmas, and Easter. On Thanksgiving, we would tuck a little away in the fridge along side the extra chocolate cream pie.
After the hustle-bustle of spending time with our large family, we would get in our pajamas, and turn on an old Christmas movie and indulge in our favorite casserole once again.

Recipe:

1 can - Cream of Mushroom Soup
1 jar - Cheese Whiz
1 pack - Onion Soup Mix
2 cups - Shredded Cheddar Cheese
3 cups - Instant Rice (uncooked)
3 1/2 cups - Milk
1-2 bags - Frozen Broccoli (chopped or florets)

Directions:
Preheat oven to 375
In a large bowl, add cream of mushroom soup, cheese whiz, 1 cup of shredded cheese, milk, and onion soup mix. Whisk all ingredients well until completely all ingredients are merried well. Add rice and broccoli and mix well again.
Pour casserole into a nonstick or prepared 9x13 pan. Cover with foil and bake for 45- 50 minutes.
Remove foil, top the casserole with the remaining shredded cheddar cheese and place back in the oven uncovered for 10-15 minutes, or until golden brown on the top.
Serve Hot! Enjoy!

Tips *** Double recipe if cooking for a large family.
You can change the cheese choice to put your own flare on this dish.
🤩(Have fun with a combo of cheeses)🤩

Time Management *** You can also prepare this dish without baking it right away. Prepare per directions, but after you cover with foil, place it in the fridge over night. The rice will absorb the milk, so your covered cooking time will drop to around 20-25 minutes.

Look at your Turkey! It may be time to transfer it from the freezer to the fridge! 🦃
Thawing your Turkey in the fridge is the safest way to thaw your poultry.
Room Temp thawing will allow bacteria to grow.
Water Bath thawing is safe if you know how to do it properly!

Loaded Mashed Potatoes

6 Large Potatoes (Peeled & Cut into chunks)
1 cup Sour Cream (you can add more if desired)
1 Stick Butter
3 tsp Garlic Powder
1 cup Shredded Cheddar Cheese
1/4 cup Shredded Smoked Gouda

(To Taste)
Salt
Pepper

Garnish:
Cooked bacon (chopped)
Green Onion (chopped)

Directions:
After washing the cut potatoes, boil until tender. Strain water off the potatoes. Place in a scratch proof bowl or pan. Add butter, sour cream, salt, pepper, and garlic. Mash the potatoes with a hand masher or whip potatoes with hand mixer. Once all the lumps are gone, add the cheese and fold into the potatoes.
Serve:
Plate potatoes along side of your main dish and garnish with bacon and green onion if desired.

Enjoy!

8 days until Thanksgiving! 🦃

Baked Mac & Cheese

16 oz - Elbow Noodles (Cooked Al Dente’)
1 block - Cream Cheese (Softened & Cubed)
1/2 block- Velveeta (cubed)
1 cups- Cheddar Cheese (shredded)
1/2 cup - Gouda Cheese (shredded)
1/2 cup- Pepperjack Cheese (shredded)
2 cups- Heavy Whipping Cream
1- 2 tsp- Seasoning Salt
2 tsp- Garlic Powder
1 tsp- Onion Powder
2 tsp- Black Pepper
(I’m going to be honest… with the spices, shake them until your ancestors say to stop! *** All except the seasoning salt. Be careful- the Velveeta has a high salt content. Always taste before adding more salt)

Directions:
Preheat Oven to 375

In a medium sauce pan: add heavy whipping cream, cheeses, and spices, and cream cheese. Cook over medium heat and gently whisk until all the cheeses have melted together, creating a cheese sauce. Add the sauce to the noodles in a separate bowl and mix well. Pour your Mac & Cheese into a baking dish and bake uncovered for 15-20, or until bubbly and golden on top.

Serve Hot! Enjoy! 😋
(Double if making for a big family gathering)

Thanksgiving is just 9 days away! 🦃

I have an amazing recipe to share with you if you want to ditch the canned jelly cranberry sauce this year!
This is one of mine & Joe’s favorites!

Spiced Apple Cranberry Sauce:

1 bag - Fresh Cranberries
1 cup- Fuji Apples (Diced)
1/2 cup- Dark Brown Sugar
1/2 cup- Apple Juice or Apple Cider
1 tsp- Vanilla Extract
1 tsp- Ground Cinnamon
1/4 tsp- Nutmeg
1/4 tsp- Ground Cloves
Pinch- Orange Zest

Directions:
In a medium sauce pan, add cranberries, apples, brown sugar, apple juice, vanilla extract, and spices. (Do not add the orange zest until the end) Bring to a boil until most of the cranberries have popped.
Turn heat down to low and simmer for an additional 10 minutes, stirring frequently until sauce has thickened. Remove from the heat and add the orange zest. Stir well and let cool at room temp for 20 minutes. Transfer to a serving dish, cover, and refrigerate for a minimum of 3 hours before serving.

Turkey Day Countdown! 🦃 ‘22
Need some help sprucing things up this year? 🧄
Maybe something a little different? 🧅
Or perhaps a new spin on a classic… 🫑
I got you! 🙋🏻‍♀️
Check in for tips & recipes! ⬅️⬅️⬅️
BTW… 🤩 What’s you favorite dish at the Holiday Table?
I still stand on my original Fav… Broccoli Cheese Bake

Hey Friends!
The holidays are right around the corner!
First stop… Thanksgiving! 🦃
Tell me… what is your FAVORITE Thanksgiving dish?

Mine: Broccoli Cheese Bake! 🥦 🧀
It’s not Thanksgiving without it! My Mom made this for every holiday dinner, and we would always snack on some long after all the family went home, while watching a movie together. (Happy Memory)

The first time I have been in charge of the grill in over a year…. 😫
See… it happens! 🤷🏻‍♀️

What is everybody munching on tonight?

We are watching Shark Week and celebrating
🌮 Tuesday w/ some Fresh Shredded Chicken Tacos!

😋Post a pic below to share what you are having!😋

Caprese Salad

8oz Fresh Mozzarella (balls or sliced)
1 cup Cherry or Grape Tomatoes (halved)
5-6 Leaves Fresh Basil (slivered)
1 tsp Salt
2 tsp Extra Virgin Olive Oil
2 Tbs Balsamic Vinegar

Directions:
Super Simple!!! 🤩
Mix all ingredients in a bowl.
Cover & Refrigerate
Serve as an appetizer or alongside a white Protien. *Perfect with any Italian Dish!
*** Light Meal Idea***
Use as a topper for a salad with Chicken Breast, Avocado, & Bacon to get your greens in!

Enjoy! 😋

Guilty! 👋 😅😂

👀 Anybody Else 👀

Sammi’s Cooking Academy updated their business hours.

Sammi’s Cooking Academy updated their website address.

Loaded Mashed Potatoes

4-5 Large Potatoes (Peeled & Cut into chunks)
1 cup Sour Cream
8 tbsp. Butter
3 cloves Garlic (Minced)
1 cup Shredded Cheddar Cheese
1/4 cup Shredded Smoked Gouda

(To Taste)
Salt
Pepper

Garnish:
Cooked bacon (chopped)
Green Onion (chopped)

Directions:
After washing the cut potatoes, boil until tender. Strain water off the potatoes. Place in a scratch proof bowl or pan. Add butter, sour cream, salt, pepper, and garlic. Mash the potatoes with a hand masher. Once all the lumps are gone, add the cheese and fold into the potatoes.
Serve:
Plate potatoes along side of your main dish and garnish with bacon and green onion if desired.

Enjoy!

Fire Roasted Mango Salad 🔥 🥭

This is perfect for these summer evenings to pair with chicken breasts, shrimp, or any of your favorite white fish fillets!

2 - Mangos- (cut half’s away from the pit and remove skin)
2 - Red Bell Peppers (quartered)
1/2- Purple Onion (Diced)
1- Can of Black Beans (Drained & Rinsed)
(To Taste)
Fresh Cilantro
Salt
Garlic
Lime Juice

Directions:
Roast the Peppers & Mangos on an open grill or by stove top in a pan. (See side note❗️)
Set aside to cool.
Add all other ingredients to your bowl and give a quick stir.
Cut Mangos & Peppers into chunks, and add them to the salad.
Stir, Cover, & Refrigerate for at least an hour. (This is served best chilled)

Cook your choice of Protien, and top it with this delicious refreshing salad!

❗️We are Fire Roasting the Peppers and Mango to slightly soften, but most importantly Fire Roasting will bring out the natural sugars and therefore inhance the flavor. Do not fire roast until completely soft. Leave them a little crisp❗️

Trying a new made-up concoction of spices for Grilled Brussel Sprouts… 🤞 

Alright Local Friends!
I have available times on Fridays & Saturdays in July for a Free Cooking Class! I’ve reached out to those that showed interest, and I have about 3 more slots available.
🔅Once I complete my Food Service Manager Certification, I will also be opening my services to cook for in home parties of 6-12 people. I will give more details in time! 🔅

Homemade Cheese & Spinach Stuffed Mushrooms

Here’s my recipe! Enjoy! 😋

6- Medium Mushrooms - stem removed
Filling:
1/4 cup- Nonfat Greek Yogurt
1/4 cup- Shredded Mozzarella Cheese
1/4 cup- Smoked Gouda Cheese
1/4 cup- Shredded Parmesan Cheese
1 cup- Fresh Spinach (roughly chopped)
1/2 tsp- Salt
1/2 tsp- Pepper
1/2 tsp- Garlic Powder

Directions:
Mix filling ingredients well.
Fill each mushroom cap with an over generous amount of the filling. (The filling should rise above the mushroom cap by at least a half an inch. It will condense while cooking)
Top each filled mushroom with a generous amount of Mozzarella Cheese.
Bake (uncovered) at 375 for 12-15 minutes or until the cheese begins to turn golden brown.

***You can substitute the Nonfat Greek Yogurt for Sour Cream or softened Cream Cheese.
***Add a little roasted red bell pepper for an extra pop.

What are you cooking today?
This was breakfast!

Air Fried Chicken Wings for the WIN!!

This is my favorite grocery store!
I only come here twice a month because it’s like a field trip! I could easily spend 3 hours and countless $$$... 😆 There are so many specialty meats, cheeses, etc...
So My Fellow Foodies, I ask you:
What is your favorite getaway grocery store? Where you can stand in the quiet for a moment and dream up a fabulous meal?

I put my Air Fryer to work this evening! I love using my air fryer!
Spinach Artichoke Stuffed Salmon
Shrimp Scampi
Spinach Alfredo
Who has an air fryer, and what do you love to cook in it?