Ruby's Kitchen

either go to one of these master lists of foods, or search by ingredient (or by appliance, for the most part)

((((need to add the style foods to the regular entree items))))

Breakfast dishes

Sandwiches & Burgers

Appetizers / Finger food

Salads

Dips .... Dipping Sauces

Soups

Side dishes

Chicken Entrée

Beef Entrée

Other Protein Entrée

Vegetarian Entrée (may contain eggs, milk, or butter)

Pasta Entrée

Bread, Spreads, and Savory Baking

Desserts: Baking

Dessert Classics: Cookie, Brownie, Cake

Desserts: Mug Cakes

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My Holiday Favorites

American Style

Tex Mex Style

Asian (typically Chinese inspired)

Greek style?

Chef’s Notes: Very tasty! Tastes like what it's made of. Topping is warm and cuts through like butter.

Ingredients

4 Tbsp unsalted butter, melted

1/4 cup olive oil

10 slices French bread (1/2 to 1-inch thick)

I managed 8 slices of large Italian bread

4 oz crumbled feta cheese

2 to 3 garlic cloves, minced

1 tsp dried basil

2 Roma tomato, diced

Instructions

0. Preheat oven to 350°F. Slice bread.

1. In a small bowl, combine melted butter and oil.

2. Brush oil onto both sides of the bread.

3. Place bread on a baking sheet. Bake for 8-10 minutes or until lightly browned on top.

I just had my oil melted into the bread. Not browning yet.

4. Combine the feta cheese, garlic and basil.

5. Spoon mixture over toast.

6. Top with tomato.

Chef’s Notes: Could smell the bacon when pulling out of the oven. I like that the beef is flavored. Just a regular stuff pepper; beef, pepper and cheese. Can’t go wrong!

Ingredients

4 slices bacon, cut into 1/2" strips

1/2 medium onion, diced (white or yellow)

3 garlic clove, minced

1 lb ground beef

1 Tbsp chili powder

2 tsp ground cumin

1 tsp dried oregano

1 tsp paprika

Kosher salt

1 cup low-sodium beef broth

1 can (14.5 oz) diced tomatoes, undrained

4 bell peppers (I do green)

1 cup + 1 cup shredded cheddar cheese

(opt.) 2 tbsp thinly sliced green onions

Instructions

0. Preheat oven to 350°F. Dice onion. Mince garlic. Cut bell peppers in half, stem-to-stern keeping stems on, and scoop out insides.

1. In a large pot over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate.

2. Add onion to pot and cook until soft, 5 minutes.

3. Add in minced garlic. Cook until fragrant, 1 minute.

4. Add beef and cook, breaking up meat until no longer pink, 7 minutes.

5. Drain fat from the pan.

6. Add chili powder, cumin, oregano, and paprika. Season with salt.

7. Add broth and tomatoes and bring to a boil.

8. Keep on medium heat and let simmer/boil until thickened and most/all liquid is evaporated, about 20 minutes.

9. Mix in the cooked bacon. Mix in 1 cup cheddar cheese.

10. Place bell pepper halves in a large baking dish and fill with chili.

11. Sprinkle peppers with remaining cheddar cheese.

12. Bake, covered with foil, until cheese is melty and peppers are softened, about 30 minutes.  

13. Optionally. Garnish with green onions before serving.

Chef’s Note: It smells like there’s a spiciness to it, but that’s not true. It’s homey. I’m still tasting it minutes after I ate it.

Ingredients

1 can (14.75 oz) cream-style corn

2 large eggs

1/2 cup crushed saltines

4 Tbsp unsalted butter, melted

1/4 cup evaporated milk

1/4 cup shredded carrot

1/4 cup green bell pepper, diced small

1 Tbsp celery, chopped

1 tsp chopped onion (the spice rack stuff)

1/2 tsp white sugar

1/2 tsp salt

1/2 cup shredded cheddar cheese

Instructions

0. Preheat the oven to 350°F. Grease a 1-qt baking dish.

1. In a large bowl, combine everything except the cheese.

2. Transfer to the baking dish.

3. Sprinkle with cheese.

Chef’s Note: This is very tasty straight from the oven. I only had an 11x15-inch (4 qt) ready.

Ingredients

1 lb ground beef

3 bell peppers, chopped small (I did green)

1 medium yellow onion, diced (~2 cup)

3 garlic clove, minced

1 1/2 tsp steak seasoning

1/4 tsp salt

1/4 tsp paprika

1 can (15 oz) diced tomatoes

(opt.) 1/2 cup shredded carrot

1 1/2 cup of beef broth

2 Tbsp Worcestershire sauce

1 cup uncooked long grain white rice (I used jasmine)

1 cup + 1 cup shredded cheddar cheese

Instructions

0. Dice onion. Chop bell peppers in small pieces.

0. Preheat oven to 375°F.

1. Add ground beef, diced onion, diced bell pepper, minced garlic clove, steak seasoning, salt, and paprika. Cook until beef is browned and vegetables are tender.

2. Drain any grease from the pan.

Note that you may not have any left because it was used sauteing the vegetables

3. Add in the diced tomatoes, carrot, beef broth, Worcestershire sauce, and uncooked rice.

4. Stir in 1 cup cheddar cheese.

If you don’t have an oven-safe skillet, transfer the mixture to a greased 9x13-inch baking dish now.

5. Top the mixture with the remaining 1 cup cheddar cheese.

Chef’s Notes: I wanted to try something with the ingredients I had leftover. Surprisingly, I think red onion’s punch is better than my initial thought of shallot. I think flavors join well, but you can’t get them together b/c of the amount of spinach (understandable, but sad). But, there’s so much topping that you don’t just have a fork-full of dry spinach every time, which is good.

Ingredients

Dressing

2 Tbsp fresh lemon juice

1/2 tsp Dijon mustard

1/4 cup extra-virgin olive oil

Kosher salt

Salad

2 rotisserie chicken breasts (from 1 chicken)

5 cup packed fresh baby spinach (5 oz)

2 cup thinly sliced strawberries

1/2 + 1/4 cup chopped toasted pecans

1/4 small red onion, thinly sliced

5 oz feta, crumbled

Instructions

1. Shred chicken.

2. In a large bowl, whisk the lemon juice with the mustard.

3. While whisking, slowly pour in the oil until the dressing is combined. Season with salt.

4. Add spinach, chicken, strawberries, 1/2 cup pecans, and onion to the bowl with the dressing. Toss to combine.

Chef’s Notes: I like it. Hard to get candy on the almonds. Dressing is nice and not oily. I find myself eager to have more.

Ingredients

SALAD

1/2 cup sliced almonds

3 Tbsp white sugar

4 oz (4 cups) torn leaf lettuce

4 oz (4 cups) torn romaine

sub lettuce and romaine with spring mix

2 celery ribs, chopped

4 green onions, chopped

1/4 cup dried cranberries

1 can (11 ounces) mandarin oranges, drained

1 medium apple, chopped

1/2 cup crumbled blue cheese

VINAIGRETTE:

1/4 cup canola oil

2 Tbsp sugar

2 Tbsp rice vinegar

1 Tbsp minced fresh parsley

1/2 tsp salt

Instructions

1. In a small heavy skillet over medium-low heat, stir almonds and sugar until sugar is melted and almonds are coated.

2. Cool almonds on waxed paper. Break apart and set aside.

3. In a large bowl, combine the lettuce, romaine, celery, onions and cranberries.

4. Add oranges and apple.

5. In a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper.

6. Drizzle dressing over salad; toss to coat.

Chef’s Notes: Very creamy! Sauce just tastes of gorgonzola, nothing else. I suppose that's what is supposed to make it high class.

Makes: ~2 quarts

Ingredients

16 oz uncooked elbow macaroni

3 Tbsp butter

3 Tbsp all-purpose flour

2 1/2 cups milk

1 tsp salt

1/2 tsp onion powder

1/4 tsp garlic powder

1 cup shredded part-skim mozzarella cheese

1 cup shredded cheddar cheese

1/2 cup crumbled Gorgonzola cheese

3 ounces cream cheese, softened

1/2 cup sour cream

2 Tbsp butter

1/2 cup seasoned panko bread crumbs

Minced fresh parsley, optional

Instructions

1. Cook macaroni according to package directions; drain.

2. Meanwhile, in a medium saucepan, melt 3 Tbsp butter over low/low-medium heat.

3. Stir in flour until smooth

4. Gradually whisk in milk, salt, onion peeler, and garlic powder.

5. Bring to a boil, stirring constantly. cook and stir 2 minutes or until thickened.

6. Reduce heat; stir in mozzarella , Gorgonzola, and cream cheese until melted.

7. Stir in sour cream.

8. Add macaroni; toss to coat.

9. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. 

Chef’s Notes: This is a 25 minute dish - time it takes to boil and cook the pasta. Very simple, but very tasty. The saltiness of the prosciutto works well against the cream and mushroom earthiness.

Ingredients

8 oz fettuccine or linguine

1 Tbsp unsalted butter

3 garlic clove, minced

1/2 lb sliced fresh mushrooms

1 small onion, chopped (yellow onion)

10 oz fresh baby spinach (~12 cups)

1 jar (15 ounces) Alfredo sauce

1/4 pound thinly sliced prosciutto, coarsely chopped

Instructions

0. Mince garlic. Chop onion. Chop prosciutto.

1. Start cooking fettuccine according to package directions.

Drain once fully cooked.

2. Meanwhile, in a large saucepan, melt butter over medium heat.

3. Add in garlic. Cook until fragrant, about 1 minute.

3. Saute mushrooms and onion until tender (soft onion, brown mushroom).

4. Stir in spinach just until wilted.

5. Stir in Alfredo sauce. Cook, stirring occasionally, until heated through, 1-2 minutes. 

Ingredients

14 oz button mushrooms

1 Tbsp olive oil

1 medium onion, chopped

1/3 cup tamari

2 Tbsp miso paste

2 Tbsp apple cider vinegar

2 Tbsp maple syrup

2 Tbsp water

1 tsp cornstarch

rice (jasmine or basmati)

Instructions

0. Cook rice to serve with your mushrooms.

1. Heat 1 Tbsp olive oil over medium heat. 

2. Add the mushrooms and season with salt. Cook for 10 minutes.

3. Remove mushrooms to a bowl. Drain and rinse pan.

4. Heat the olive oil in a frying pan and cook the onion for 5 minutes.

5. In a separate bowl, mix the tamari, miso paste, apple cider vinegar, maple syrup and water.

6. Add the glaze and cornstarch to the pan. Stir until the cornstarch is dissolved.

Ingredients

4 sweet potatoes, scrubbed clean

(opt.) Olive oil

4 Tbsp butter

Kosher salt

white sugar

Instructions

0. Preheat oven to 425ºF. Line a baking sheet with aluminum foil.

1. Prick sweet potatoes all over with a fork. Rub the outsides with a small amount of olive oil if you intend to eat the skins. Place the potatoes on the baking sheet.

2. Bake until tender, 45 to 50 minutes.

3. Let cool, then split the tops open with a knife and top with a pat of butter.

Ingredients

4 tbsp butter, melted

2 cloves garlic, minced

2 tsp freshly chopped thyme

1 tsp balsamic vinegar

Kosher salt

1 1/2 lb whole cremini mushrooms (aka baby bella), cleaned

Don’t pop the stems, just leave them there

Instructions

0. Preheat oven to 375°F.

1. Put mushrooms into a large bowl.

2. In a small bowl (or 1 cup measuring cup), whisk together butter, garlic, thyme, and vinegar.

3. Pour butter mixture over mushrooms, season with salt, and toss to coat.

4. Spread mushrooms into an even layer on a large baking sheet. 

Chef’s Notes: Per my taste testers: it’s really good; not too sweet. I think it’s rustic, and very simple.

Ingredients

1 1/3 cup pumpkin (from a pie pumpkin)

14 oz can sweetened condensed milk

1 large egg

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1 cup hot water

9” or 10” graham cracker crust pie shell

Instructions

0. Preheat oven to 350°F

1. Cut the pie pumpkin in half. Remove seeds and stringy bits

2. On a foil-lined baking sheet, place pumpkin halves cut-side down. Roast for 1 hour.

3. Let pumpkin halves cool

4. Scoop out flesh and mash until smooth

5. Preheat oven to 375°F

6. Mix 1 1/3 cup pumpkin, sweetened condensed milk, egg, cinnamon nutmeg, ginger, coves, and the 1 cup hot water together.

7. Pour into a prepared pie shell. Fill only until the pie shell is full, maybe leaving a bit of room at the top

If you go with 9”, you will have leftover filling, so be careful

If desired, you can also place a foil-lined baking sheet underneath the pie shell to use in the oven, to catch any spillover

Chef’s Note: That chicken is ON POINT. Juicy, moist, and tasty with the seasoning. Sauce fully encompasses pasta. It's making me think of carbonara. Don’t really taste the ranch.

Ingredients

6 strips bacon

Kosher salt

onion powder

Italian seasoning

2 small boneless skinless chicken breasts

2 cups uncooked short pasta, (e.g. rotini, penne, bowtie, cavatappi, or cellentani)

1 cup frozen peas, thawed

2 Tbsp unsalted butter

2 Tbsp all purpose flour

3 garlic clove, minced

2 cups half and half (sub. heavy cream)

2 Tbsp dry ranch dressing seasoning mix

2 cups cheddar cheese, shredded (recommended to shred off the block)

(opt.) Frozen mixed vegetables, as a side or mixed in. (I use a California veggie blend)

(opt.) Garlic Bread with Cheese, as a side

Instructions

   Cook the Meats

Cook the bacon in a large skillet over low heat (low and slow is best for bacon).

the pan aside and pour bacon drippings into a small bowl. Carefully wipe the skillet clean.

Cut each chicken breast into two thinner cutlets.

Pat dry and season each side with salt, onion powder, and Italian seasoning, rubbing in the seasoning on each side .

Heat 2 Tbsp. bacon drippings in the skillet over medium-high heat.

Sear the chicken on each side for 3 to 4 minutes, until a golden brown crust has developed. Chicken should be at our near cooked through (165F)

Set chicken aside on a plate once cooked through. Let it rest for 5 minutes, then cut into cubes of desired size.

   Make the Sauce & Pasta

Start heating salted water to a boil.

Once the water is boiling, add the peas and the pasta. Cook pasta until al dente. Drain pasta once finished.

Melt butter in the same skillet over medium heat. Sauté the garlic for 1 minute.

Add the flour and stir continuously for 1 more minute.

Add half and half to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.

Add the Ranch seasoning and stir to combine.

Gradually stir in the cheese.

   Combine the Pasta/Chicken/Bacon

Roughly chop the bacon once it has cooled.

Add the bacon and chicken to the pasta.

Pour over sauce. Stir to combine.

Chef’s Note: They are soft and gooey, and the almond adds flavor with overdoing it. I didn’t flatten mine, so I don’t know how that affects that baking (and therefore taste), but they’re so good without it. Not too sweet either; just enough without going overboard.

Makes: ~22 to 24 cookies

Ingredients

8 Tbsp (1/2 cup, or 1 stick) unsalted butter, softened

1/2 cup white sugar

2 large egg

2 Tbsp heavy cream

2 tsp pure vanilla extract

2 3/4 cup almond flour

1/2 tsp baking powder 

1/4 tsp salt

3/4 cup dark chocolate chips

Instructions

0. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

1. In a large bowl, cream the butter and the sugar.

Cream past sugar-butter chunks to a consistent mixture for creamy cookies

2. Whisk in the egg, heavy cream, and vanilla.

3. In parts, mix in the almond flour, baking powder, and salt.

Basically, don’t add all the flour all at once. Baking powder and salt can go in the first round.

4. Fold the chocolate chips into the cookie batter.

5. Form the batter into 1-inch balls and arrange 3 inches apart on the prepared baking sheets.

I used an ice cream scoop for this.

6. Flatten the balls with the bottom of a glass that has been lightly greased with cooking spray.

These do not flatten on their own. If you don’t do this, the bottom will brown before the top gets any color. It doesn’t mean they’re not baked, but it won’t be even for certain.

7. Bake until the cookies are lightly golden, about 17 to 19 minutes.

Chef’s Notes: Moist after mixing. Ate it with some lemon icing I had left over.

Ingredients

1/2 cup all purpose flour (heat treated)

2 Tbsp unsalted butter, melted

1 Tbsp brown sugar

1 Tbsp white sugar

Pinch of salt

2 Tbsp milk

1 tsp vanilla extract

(opt.) 2 tsp Rainbow Sprinkles

Instructions

Heat treat your flour.

2. Add the butter, sugars, salt, milk, and vanilla extract to the bowl of flour and mix until everything combines.

3. Add the rainbow sprinkles to the bowl and mix them into the dough.

Chef’s Notes: Batter tastes nice. The walnuts were a mistake. Tastes very sweet.

Ingredients

8 Tbsp unsalted butter, softened (sub margarine)

1 cup white sugar

2 eggs

1 Tbsp grated orange zest

1/2 cup fresh orange juice

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

(opt.) 1/2 cup chopped walnuts

1/2 cup orange juice

1/4 cup white sugar

Instructions

0. Preheat oven to 350°F. Line a 9x5x3-inch loaf pan with parchment paper and grease it.

1. In a large bowl, beat together butter and 1 cup sugar.

2. Beat in eggs one at a time.

3. Stir in orange zest and 1/2 cup orange juice.

4. In a separate bowl, stir together flour, baking powder, salt, and nuts.

5. Pour in flour mixture, and stir until moistened. Turn into the prepared loaf pan.

6. Bake for 1 hour, or until a toothpick in the center comes out clean.

7. Remove loaf from oven, but not from pan.

8. Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar.

9. Poke holes in the loaf with a toothpick. Spoon glaze over hot loaf.