Few things comfort like food. A key ingredient to happiness while staying home is staying creative in the kitchen. We took this to heart. Then to our bellies. And now we’re back to share the delicious results inside the Jay Cookbook, the new gastronomical go-to for the shut-in chef looking to sprinkle some spice into their weekly meal mix. From yummy dips to decadent desserts; from fresh veggie delights to hearty plates that sate your most carnivorous cravings. Feed your hunger for great ideas.
Banana Bread with Streusel Topping
- ½ cup oil
- 1 cup sugar
- 1 egg
- 1 ½ cup flour
- 1 tsp soda
- ½ tsp salt
- 3 ripe mashed bananas
- 1/8 tsp vanilla
- 4 TBSP butter (firm)
- 4 TBSP packed brown sugar
- ½ cup flour
- ¼ tsp cinnamon
Preheat the oven to 350 degrees
- Cut butter into flour, add in in other ingredients and fork together until crumbly.
- Mix oil, sugar, vanilla, and bananas.
- Combine dry ingredients.
- Combine all ingredients.
- Bake for 50 – 55 mins (if using a dark pan bake at 320 for 55 – 60 mins)
- Bake for about 25 mins and then take it out to spring on the streusel topping and bake for the remainder.
- Poke with a toothpick to make sure its fully cooked
Ham & Hash Brown Bake
- 2 pound bag of shredded hash browns
- 1 can cream of celery soup
- 1 pint sour cream
- 2 cups shredded cheddar cheese
- Salt & Pepper to taste
- 2 cups cubed ham (I use a little more…you can cut up ham steaks or buy it already cubed)
- ½ cup unseasoned breadcrumbs
- ½ stick of butter
- Preheat the oven to 350 degrees
- Mix all of the ingredients together in a big bowl except for the unseasoned breadcrumbs and butter (that will serve as the topping).
- Pour the mixture into a lightly buttered, or spray with PAM, casserole dish or glass rectangular dish.
- Spread it out evenly.
- Microwave the butter and breadcrumbs in a small bowl and then mash it together for a crumb topping.
- Evenly spread that on top of the hash brown mixture.
- Bake uncovered for 50-60 minutes at 350 degrees.
Buttermilk Blueberry Breakfast Cake
- ½ cup (8 tablespoons) unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk
- Preheat the oven to 350 degrees
- Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add half of the flour mixture to the batter and stir with spatula to incorporate.
- Add all of the buttermilk. Stir. Add remaining flour and stir until flour is absorbed.
- Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
- Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non- stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar.
- Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.(Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.
- 12 tablespoons of very cold unsalted butter (1.5 sticks)
- 3 cups of all-purpose flour
- 1 teaspoon of kosher salt
- 1 tablespoon of sugar
- 1/3 of a cup of cold vegetable shortening
- 6 to 8 tablespoons of ice water (about a ½ cup)
- 1 cup of cheese (any type you have on hand, I like cheddar, gouda, or gruyere)
- Other fillings, I eyeball and use up whatever is on hand. You can use bacon, sausage, onion, pepper, tomato, and potato. I also like to use spinach or mushrooms. Make sure your fillings are cooked, except for the tomatoes. Pro tip: I like to cook bacon in the oven/toaster oven. It creates less mess and is hands off.
- 4 eggs
- 1 cup of milk or half & half
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
Make the Crust
- Dice up the butter and place the butter and the vegetable shortening into the fridge to chill before starting your crust.
- After your butter and shortening are chilled, put your flour, salt and sugar into the food processor and pulse a few times. Then place your butter and shortening into the food processor and pulse until the butter is the size of peas.
- Slowly add the ice water until the dough begins to form a ball
- Wrap the dough in plastic wrap and let it sit in the fridge for 30 minutes.
Prepare the Filings
- While your crust is in the fridge, prepare your fillings. This all depends on what you want to do for your fillings, but I usually start with the meats if your quiche includes it. Like I mentioned above, bacon is much easier to cook when you put it in the oven. Put it on a tray covered ialuminum foil and set the oven to 400 degrees for 15 minutes and you are good to go, while you prepare the rest of the filling. After your bacon is done and cooled a little bit, you can cut it into smaller chunks. Other meats like sausage can be cooked on the stove.
- Cut up your vegetables and cook them on the stovetop with a little bit of olive oil. Boil potatoes until soft if you are using them.
- The last thing I do is prepare the egg mixture. Put the eggs, milk, salt and pepper into a bowl and whisk until thoroughly mixed.
Assemble the Quiche
- Preheat your oven to 350 degrees.
- Prepare your pie plate by spraying it with some cooking spray or melting butter.
- Take your crust out of the fridge and out of the plastic wrap. Put on floured surface and cut it in half. One half can be used to make a quiche, the rest can be saved for later.
- Make your dough into an even ball and roll out until it is bigger than your pie plate.
- Place your pie crust in your pie plate until it is gently touching all edges and cut and finish your crust however you like (by crimping or using a fork).
- We are going to add six layers to our quiche. The first layer is going to be your ½ of vegetables/meat, then ½ of your cheese, followed by ½ of your egg mixture. Then you are going to follow the same pattern and ending with your egg mixture. This ensures that’s everything is evenly dispersed between your quiche.
- Bake your quiche for 40 to 50 minutes until the center comes out clean.
Fresh Summer Salsa
- Chopped Roma Tomatoes
- Red Onion Chopped Scallions
- Chopped Red Bell Pepper
- Chopped Avocado (Optional)
- Chopped Rip Mango (Optional)
- Chickpeas (Optional)
- Chopped Cilantro
- Chopped Garlic
- Fresh Lime Juice
- Olive Oil
- Pinch of Sea or Himalayan Pink Salt
- Corn Chips
Chop, Chop, Chop
- Throw in a bowl and you’re done!
Eat with chips OR
- Use on a chicken dish
- Scramble with eggs
- Place over a bowl of chickpeas
- Add to a bean salad
- Use as a salad topping
Hormel Chili Dip
- 16 oz can of Hormel Chili (whichever you prefer)
- 8 oz cream cheese
- Shredded cheddar cheese
- Tortilla Chips (or whatever you would like to serve it with)
- Layer cream cheese first, followed by chili, and then cheese on top.
- Heat in microwave or oven until cheese is melted
Natural Dill Hummus
- Bagged or Canned Chickpeas
- Fat-free plain Greek Yogurt
- Kalamata Olives
- Fresh Dill
- Fresh Lemon Juice
- Olive Oil
- Pinch of Sea or Himalayan Pink Salt
- Soak chickpeas overnight. Bring to a boil and simmer 30-45 minutes or until tender. (Or use canned chickpeas which don’t require cooking, however, contain more sodium).
- Drain, reserving liquid and rinse off.
- Place them into the blender with all the other ingredients.
- Blend on medium speed until it achieves a smooth, peanut-butter-like consistency.
- Add additional cooking liquid ingredients or Greek yogurt if it seems too stiff.
- Taste and adjust seasonings/ingredients if necessary.
- Best if chilled overnight to develop flavor.
Sesame Chicken for Slow Cooker
- 1 ½ pounds skinless, boneless chicken breast halves
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons ketchup
- 2 tablespoons dried minced onion
- 1 tablespoon vegetable oil
- ½ teaspoon garlic powder
- 2 teaspoons cornstarch
- 3 tablespoons water
- Sesame seeds, or to taste
- Spread chicken into the crock of a slow cooker.
- Stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken.
- Cook on Low until the chicken is tender, 3 to 4 hours.
- Remove chicken from the sauce in the slow cooker to a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce in the slow cooker until smooth.
- Cook on High until slightly thickened, about 10 minutes.
- Cut chicken into bite-size pieces and stir into the sauce. Sprinkle sesame seeds over the chicken and sauce mixture.
- 1 lb. of ground veal, pork, beef mix
- 2 eggs
- ½ cup Italian breadcrumbs
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 garlic cloves
- ½ cup Romano cheese
- ½ handful parsley
- WASH YOUR HANDS!!
- Preheat oven to 350.
- Spray baking sheet with PAM or cover baking sheet with tinfoil for easy cleanup.
- Mix ingredients together with hands, then roll into 1.5-inch meatballs and put on baking sheet.
- Cook at 350 for about 12-15 minutes, watch for color to turn, then rotate meatballs to other side.
- Cook for another 10-12 minutes.
Miracle Mango Salsa Chicken
- 6 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- One 16-ounce jar mango salsa
- Kosher salt and freshly ground black pepper
- Olive oil
- Preheat a large cast-iron skillet over medium-high heat.
- Sprinkle the chicken thighs with salt and pepper on both sides.
- Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
- Add the rice, 1 1/2 cups water and 1 cup of the mango salsa.
- Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
- Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.
White Chicken Chili
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 jalapeño, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (we use rotisserie chicken)
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup frozen corn kernels (no need to thaw)
- 2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
- 2 (15-ounce) cans diced tomatoes (such as Rotel)
- 1 3/4 cups chicken broth, store bought or homemade
- 1/4 cup heavy cream
- Optional toppings:Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
- In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
- Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
- Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
- Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!
- 1 lb ground beef
- ¾ c. crumbled feta cheese
- ½ small red onion, grated
- 1/3 c. Italian-style breadcrumbs
- ¼ c. chopped fresh parsley
- 1 large egg, lightly beaten
- 2 tsp. dried oregano
- ¼ tsp. each salt and pepper
- Lemon slices
- ½ c. prepared tzatziki
- 1 lb red potatoes
- ◦Preheat the oven to 425 degrees.
- In large bowl, mix 1ground beef, feta cheese, red onion, breadcrumbs, parsley, egg, oregano, salt and pepper.
- Form into 12 balls and thread onto skewers.
- On cookie sheet, spray with olive oil cooking spray, roast meatballs at 425 degrees for 15-20 minutes or until cooked through.
- Serve with lemon slices, tzatziki, red potatoes (roasted with 2 tsp. oil).
- Garnish with additional parsley.
Caramelized Shallot Pasta
- ¼ cup olive oil
- 6 large shallots, very thinly sliced
- 5 garlic cloves, 4 thinly sliced, 1 finely chopped
- Kosher salt and freshly ground black pepper
- 1 teaspoon red-pepper flakes, plus more to taste
- 1 (2-ounce) can anchovy fillets (about 12), drained
- 1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
- 10 ounces pasta
- 1 cup parsley, leaves and tender stems, finely chopped
- Flaky sea salt
- Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper.
- Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
- Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
- Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
- To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
- In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red pepper flakes, if you like. Leftovers are great on eggs and other things too!
Pistachio Thumbprint Cookies
- 1 cup unsalted butter softened
- 1/3 cup powdered sugar
- 1 large egg
- 1 tsp vanilla
- 1 tsp almond extract
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 (3.4 ounce) box instant pistachio pudding mix
- 1/2 cup mini chocolate chips
- 2 cups pecans roughly choppedFor the filling
- 2 tbsp unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 -3 tbsp heavy cream (or milk)For the glaze
- 1/2 cup semisweet chocolate chips
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in egg, extracts, and salt.
- In a separate bowl, whisk together flour and pudding mix. Add to the butter mixture and beat until just combined. Stir in chocolate chips.
- Shape into 1 inch balls and roll in chopped pecans. Place on prepared baking sheet 2 inches apart. Use a teaspoon to make a “thumbprint” in the center.
- Bake in preheated oven for 10 – 12 minutes, until set but not browned. Use the teaspoon to press the “thumbprint” again if necessary. Let cool completely before filling.
- To make the filling: Whisk together all filling ingredients until no lumps remain. Fill each cookie with the filling. Let set before glazing.
- To make the glaze: In a microwave safe bowl, microwave the chocolate chips in 30 second increments, stirring after each time, until melted and smooth. Transfer to a plastic ziplock bag, snip off a corner, and drizzle as desired.
Pumpkin Chiffon Pie
- 12 graham crackers
- 2 Tbsp. sugar
- ¼ tsp. kosher salt
- 6 Tbsp. unsalted butter, melted, slightly cooled
Filling and Assembly
- 1 envelope unflavored gelatin (2½ tsp.)
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¾ (scant) cup plus 2 Tbsp. sugar, divided
- ¾ tsp. kosher salt, divided
- 3 large egg yolks
- ¾ cup whole milk
- 1¼ cups unsweetened pumpkin purée (from one 15-oz. can)
- 3 large egg whites
- ¾ cup heavy cream
- ¼ cup sour cream
- Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
- Transfer to a 9½”-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto bottom and up sides of dish. Bake crust until fragrant and edges just start to take on color, 20–25 minutes. Transfer to a wire rack and let cool.
Filling and Assembly
- Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.
- Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.
- Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix.
- Pour filling into graham cracker crust; smooth top. Cover and chill overnight.
- Vigorously whisk cream in a large bowl until medium peaks form. Fold in sour cream and remaining 2 Tbsp. sugar and ¼ tsp. salt just to combine. If the cream looks like it could use another whisk or two to hold medium peaks, give it a whisk until it reaches the desired consistency. Using a large spoon, dollop a generous amount of whipped cream in the center of pie. Sprinkle with reserved graham cracker crumbs. Slice and serve with any remaining whipped cream alongside.
Cinnamon Roll Apple Pie
- 5 granny smith apples, sliced
- 2 cans cinnamon roll
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- Preheat the oven to 350 degrees and spray a pie dish with nonstick oil.
- Peel and cut the apples into thin slices and place in a bowl.
- Add sugar, cinnamon and cornstarch to apples and stir.
- Cut each cinnamon roll in half and roll out with flour until thin.
- Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
- Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
- Cover with foil and bake for 35 minutes.
- Remove the foil and bake for another 10 minutes uncovered.
- Allow the pie to cool and drizzle with icing