Author Archives: Carl Fisher

Spaghetti Bolognese

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During the COVID pandemic in 2020 Chef Jyll from Gather on Broadway had to change her business model. Gathering was not an option. She opted to created recipes, measure out the ingredients, and offer them to the public to cook at home. This recipe was one of our favorites.

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Spaghetti Bolognese

This recipe comes from Chef Jyll at Gather on Broadway in Green Bay WI
Course: Main Course
Cuisine: American
Keyword: Bolognese
Servings: 6

Ingredients

  • 2 TBL olive oil
  • 1 medium onion diced
  • 1 stalk celery chopped fine
  • 1 large carrot chopped fine
  • 1 tsp salt
  • 4 clove garlic minced
  • 1/2 pound ground beef
  • 1 pound ground Italian sausage
  • 1/2 tsp red pepper flakes
  • 3 1/2 cup crushed tomatoes
  • 3 TBL tomato paste
  • 1/2 cup dry red wine cheap is fine
  • 1 cup beef broth
  • 2 pound spaghetti dry

Instructions

  • Bring a large pot of salted water to a boil.
  • In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add the onion, carrot, celery and salt and cook until softened and onions have become translucent, about 5 minutes. Add the garlic, ground beef and Italian sausage and cook, stirring to break up the sausage and beef combine everything well. Once the meat has browned and cooked through all the way, add the pepper flakes, crushed tomatoes, tomato paste and red wine. Reduce and add beef broth. Stir well to combine and bring to a simmer. Cover and simmer for at least 20 minutes.
  • After the sauce has simmered for at least 20 minutes, drop the pasta in the boiling water and cook until el-dente, 9-11 minutes. Drain and serve with sauce
Chopped Salad

Chopped Salad

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There are lots of ingredients in this salad but they all work well together.

Chopped Salad
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Chopped Salad

Course: Salad
Servings: 6

Ingredients

Balsamic Vinaigrette (can also use store bought)

  • 1/4 cup balsamic vinegar
  • 1 TBL Dijon mustard heaping
  • 1/2 tsp black pepper
  • 1/2 cup canola oil

Salad

  • 3 cup Romaine lettuce chopped, about two heads
  • 15 cherry tomatoes cut in half
  • 1/2 cup red beans rinsed and drained
  • 1/2 cup chickpeas rinsed and drained
  • 1/2 cup kalamata olives pitted and coarsely chopped
  • 3/4 cup white cheddar cheese 1/2 inch cubes, about 3 ounces
  • 3/4 cup Monterey Jack cheese 1/2 inch cubes, about 3 ounces

Instructions

  • In a blender, or if making by hand, in a bowl with a wire whisk, blend the vinegar, mustard, salt, and pepper until smooth. With the motor running, slowly add the oil and blend until emulsified.
  • Toss the lettuce, tomatoes, beans, chickpeas, olives, and cheeses together in a large bowl and dress lightly with the balsamic vinaigrette.

Cream Corn Casserole with Cream Cheese

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An easy recipe that is very yummy. Be careful – it is full of flavor and calories.

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Cream Corn Casserole with Cream Cheese

Course: Side Dish
Keyword: Corn, cream cheese
Servings: 8

Ingredients

  • 32 oz can whole kernel corn strained
  • 6 TBL unsalted butter separated
  • 1 medium yellow onion finely diced
  • 1 ¼ cup heavy cream
  • 8 oz package cream cheese softened
  • 1 large egg slightly beaten
  • 2 TBL sugar granulated
  • 1 ½ tsp Kosher salt
  • ½ tsp black pepper
  • ¾ cup Ritz crackers crushed, about 15 crackers
  • 1 ½ cup cheddar cheese grated

Instructions

  • Preheat the oven to 325° and have ready a greased, 2-quart casserole dish or baker.
  • Place half of the strained corn into a blender or food processor. Pulse until the corn kernels are broken up. Set aside until ready to use.
  • Add 4 tablespoons of the butter to a large saucepan over medium heat. Do not allow the butter to burn. Add the onion and sauté, stirring often, just until softened — about 5 minutes. Add the heavy cream and softened cream cheese to the saucepan – stir until the ingredients have melded. Remove from the heat.
  • Add the egg, sugar, salt, pepper, and all of the corn to the saucepan and stir to combine. Transfer contents of the saucepan to the prepared dish.
  • In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the crushed crackers, and stir to combine.
  • Sprinkle the cheese evenly over the corn mixture and top with the crushed crackers. Cover with aluminum foil and bake for 30 minutes. Uncover, and bake for an additional 15 minutes. Allow to cool slightly, serve, and enjoy.

Notes

We have also used 1/2 of the corn from frozen.

Creamy Slow Cooker Chicken

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We have made this recipe two times and it was excellent both times. It is easy to prepare, taking only a few minutes to throw together.

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Creamy Slow-cooker Chicken

Easy
Course: Main Course
Keyword: Chicken
Servings: 6

Ingredients

  • 6 each chicken breasts skinned and boned (about 2.5 pounds
  • 2 tsp Seasoned Salt
  • 2 TBL canola oil
  • 10 oz can cream of mushroom soup reduced fat
  • 8 oz package cream cheese
  • 1/2 cup white wine we used Pinot Grigio
  • .7 oz envelope Italian dressing mix
  • 8 oz package mushrooms fresh and sliced
  • 6 sandwich style biscuits or rice

Instructions

  • Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 50qt. slow cooker, reserving drippings in skillet.
  • Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.
  • Sprinkle mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.
  • Prepare biscuits or rice according to package directions. Serve chicken mixture over biscuits.

Notes

We first made this recipe in December 2016 and then again in June 2022. It was excellent both times.

Collegiate Loop of Colorado Trail August 2022

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Four backpackers (Ed Tucker, John Gundry, Mark Schedler, and Carl Fisher) plan a 140 mile trip along the East and West loops of the Collegiate Loop of the Colorado Trail (with a couple of modifications) starting in late August. The planned 15 day trip ended after 8 days.

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Rhubarb-Strawberry Crisp

Rhubarb-Strawberry (or Apple) Crisp

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Rhubarb-Strawberry Crisp
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Rhubarb-Strawberry (or Apple) Crisp

Our go to rhubarb recipe.
Course: Dessert
Servings: 8

Ingredients

Fruit Mixture

  • 3 cup rhubarb small dice
  • 3 cup strawberries (halved or quartered) OR Apples (peeled, cored, sliced and cut in half)
  • 3/4 cup sugar
  • 1 3/4 tsp orange zest
  • 2 TBL cornstarch
  • 1/4 cup orange liqueur Grand Marnier or just plain orange juice
  • 1 TBL butter

Topping

  • 9 TBL butter cold, cut into 1/2 inch pieces
  • 1 cup flour
  • 2/3 cup brown sugar
  • 1 3/4 cup oats quick cooking

Instructions

  • Pre-heat oven to 350 degrees

Fruit Mixture

  • In a large bowl, combine the rhubarb, strawberries or apples, sugar, orange zest, cornstarch and orange liqueur and toss to thoroughly combine. Grease an 8 x 8 casserole or baking dish with 1 tablespoon of butter and transfer the fruit mixture to the prepared casserole.

Topping

  • In a mixing bowl, combine the butter, flour, brown sugar, and oats and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubble in places, about 45 minutes.
  • Cool briefly and serve warm, with a dollop of whipped cream or French Vanilla ice cream, if desired.