What's for dinner? Your fellow CCB associates are drooling to know! Please share your favorite recipes with True North News by submitting them to Dallas Shepherd at dshepherd@countryclubbank.com.
White Chicken Chile Molly Amey, Marketing, 1WP
Ingredients
1 tsp. chili powder
½ tsp. each: ground cumin, dried oregano, salt, mustard powder
¼ tsp. each: black pepper, cayenne pepper
1 pinch red pepper flakes
3 T. butter
1 yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
3 T. flour
6 c. chicken broth
1/3 c. half and half
2 (15.5 oz.) cans of cannellini beans, drained (optional)
1 tsp. hot sauce
1 tsp. Worcestershire sauce
8 oz. mild green chilies, undrained
1 ½ lbs. chicken breasts
1 (15.25 oz.) can whole sweet corn, drained
8 oz. cream cheese, softened
Optional Toppings: avocado, sour cream, tortilla strips, shredded cheese
Directions
Melt butter in a pot. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
Add the flour and toss to coat. Cook for 2 minutes, until the raw flour smell is gone.
Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
OPTIONAL: Drain and add beans.
Add the seasonings, hot sauce, Worcestershire sauce and green chilies. Bring to a boil for 15 minutes; then reduce to a simmer.
Add the chicken breasts and corn to the pot and let simmer gently for 15 to 20 minutes. Stir throughout cooking.
Remove chicken and shred it once it's cooked through. Return it to the pot.
Reduce the heat to low and stir in the cubed and softened cream cheese. Stir continuously until the cheese is fully melted into the chili.
Taste and adjust seasonings as needed.
Winter Panzanella
Ingredients
Croutons
1/4 c. unsalted butter
2 tsp. finely chopped garlic
2 tsp. finely chopped fresh thyme
6 c. day-old bread, crust removed, cubed
6 T. finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper
Salad
1 small red onion, sliced thinly lengthwise
3 tablespoons sherry vinegar
Gray salt
4 c. peeled, seeded, and diced butternut squash (1/2-inch dice)
1/2 c. plus 1-1/2 T. extra-virgin olive oil
1 T. chopped fresh sage
Freshly ground black pepper
1/2 lb. Brussels sprouts, ends trimmed, then quartered
1/2 c. fresh Italian parsley leaves
Directions
Preheat oven to 400 degrees.
Melt the butter in a large skillet over moderate heat; cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.
Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
Toss the squash with 1-1/2 tablespoons of olive oil, sage, salt and pepper. Arrange in a single layer on a baking sheet. Bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1-1/2 minutes, and drain.
Whisk the remaining 1/2 cup of olive oil into the reserved red onions and vinegar. Season with pepper.
In a large bowl, combine the roasted squash, croutons and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.
Chef note: Soaking the onion briefly in sherry vinegar—sometimes called blooming the onion—mellows the raw onion taste.
Classic Meatballs
Dallas Shepherd, Marketing, 1 Ward Parkway
Ingredients
1 lb. lean (at least 80%) ground beef
½ c. Italian-style bread crumbs
¼ c. milk
½ tsp. salt
½ tsp. Worcestershire sauce
¼ tsp. pepper
1 small onion, finely chopped (1/4 c.)
1 egg
Instructions
Heat oven to 400°F.
Line a 13x9-inch pan with foil; spray with cooking spray.
In a large bowl, mix all ingredients.
Shape mixture into 24 (1-1/2-inch) meatballs.
Place on pan, 1 inch apart.
Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and meatballs are no longer pink in center.
White Chicken Chili
Submitted by Alyssa Brownell, Service Banker, Belton
Ingredients
3-4 large skinless chicken breasts
Chili powder, seasoning salt, blacking seasoning, paprika (I’m all about flavor, so I do not measure )
2 cans chicken broth ( 14.5-oz. each)
1 can (4 oz.) green chilies
2 cans (15 oz. each) great northern beans or navy, drained and rinsed
1 (15 oz.) can corn, drained
1 white onion
2 cloves of garlic
1 block of cream cheese
½ c. heavy whipping cream
1 c. sour cream
1 bag mozzarella cheese
Instructions
Dice chicken and onion; mince garlic.
Cook chicken, onion, garlic and seasonings in a skillet coated with olive oil until cooked thoroughly.
In either a crock pot or stove top pot, combine remaining ingredients and stir.
Place on low heat until cheese and cream cheese is melted.
Serve and enjoy!
Garlic Parmesan Chicken Pasta
Submitted by Alexis Colon, Service Banker, Lansing
Ingredients
12 oz. bottle of garlic parmesan sauce
2 lbs. chicken breast
1 c. heavy whipping cream
8 oz. cream cheese
4 oz. shredded or grated parmesan cheese
12 oz. pasta (rotini suggested)
Instructions
Season chicken to your liking and place in bottom of crockpot.
Pour entire bottle of garlic parmesan sauce over the chicken.
Pour heavy whipping cream into sauce bottle, shake and then pour into crockpot.
Cut cream cheese into blocks and add to crockpot.
Add parmesan cheese.
Mix all ingredients together.
Cook on low for 3-4 hours or high for 2-3 hours.
When chicken is done, shred it and return to crockpot.
Add cooked pasta to crockpot, mix with other crockpot ingredients and serve.
Sirloin Steak and Potato Bites
Submitted by Donna Gicante, Teller, Harrisonville South
Serves 4
Ingredients
1 T. olive oil
2 T. salted butter, divided
¾ tsp. kosher salt
¼ tsp. ground black pepper
½ tsp. onion powder
¼ tsp. garlic powder
1 lb. baby potatoes, halved (or full-size potatoes cut to 1-inch chunks)
2 lbs. top sirloin steak, cut to 2-inch chunks
1 tsp. Low-Sodium Montreal Steak Seasoning (or ¾ tsp. if full sodium)
Chopped fresh parsley for garnish
Instructions
In a large sauté pan, melt a tablespoon of butter and olive oil over medium-high heat.
In a small bowl, combine salt, pepper, onion powder and garlic powder. Set aside.
Once oil is shimmering, add potatoes to the pan in a single layer and sprinkle them with half the seasoning mixture. Cook for around 4-5 minutes.
While potatoes cook, toss steak bites in Montreal Steak Seasoning.
Turn the potatoes and sprinkle with remaining seasoning. Cook for 4-5 more minutes. Remove from pan to a bowl and cover with foil. Set aside.
Melt the remaining tablespoon of butter and add steak bites in a single layer. Cook for 2-3 minutes for medium rare (or a little longer if you'd like the steak more well done). Turn frequently to brown all sides—this goes fast!
During the last minute of cooking, add potatoes back into the pan.
Rest for 2 minutes and serve immediately with a sprinkle of parsley for garnish.
Slow Cooker Butter Chicken Submitted by Claire Stark, AFCM Retail, 1WP
6 servings
Ingredients
2 lbs. boneless, skinless chicken breasts about 4 medium breasts
1 T. coconut oil
1 small yellow onion, diced (about 1 cup)
1 T. minced fresh ginger
4 cloves minced garlic (about 4 tsp.)
1 1/2 T. curry powder
1 T. garam masala
1 1/2 tsp. chili powder
3/4 tsp. kosher salt
1 (6-ounce) can no-salt-added tomato paste
1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups)
1 (14-ounce) can tomato sauce
2 T. unsalted butter cut into small pieces (use coconut oil to make dairy free)
1/2 cup half-and-half or full-fat coconut milk; do not use light coconut milk—it will water down the sauce
1/2 cup plain nonfat Greek yogurt or non-dairy yogurt
Instructions
In a nonstick skillet, heat the coconut oil over medium-high heat. Add the onion and cook until they begin to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt and tomato paste. Cook until fragrant, about 30 seconds.
ransfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. The chicken pieces will seem large and a bit in the way. Just use a spoon to prod the sauce and florets around so things are evenly coated. Scatter the butter pieces over the top.
Cover and cook on high for 1-1/2 to 2-1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees on an instant-read thermometer. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly.
At this point, the cauliflower is not likely to be tender. Give the contents of the slow cooker a big stir to coat the florets with the sauce. Cover the slow cooker and cook on high until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)
Once the chicken is cool enough to handle safely, cut it into bite-size pieces. Return it to the slow cooker with the tender florets. Stir in the half-and-half (or coconut milk). Let cool a few minutes; then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.
Chicken Enchiladas with Avocado Cream Sauce Submitted by Ann Cole, Marketing Intern
Ingredients Avocado Cream Sauce
2 T. unsalted butter
2 T. all-purpose flour
2 cups chicken broth
3/4 cup sour cream
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 avocados, peeled and pitted
1/2 cup chopped fresh cilantro
Juice of one lime
Chicken Enchiladas
2 T. olive oil
1 medium white or yellow onion, peeled and thinly sliced
2 poblano peppers, stemmed and thinly sliced
1 jalapeño pepper, finely diced
8-10 flour tortillas
4 cups shredded cooked chicken (rotisserie chicken is easiest)
2-3 cups Monterrey Jack cheese
Optional Garnish
Fresh cilantro
Red onion, chopped
Feta cheese
Instructions
Avocado Cream Sauce
Melt the butter in a skillet over medium-high heat Add the flour, whisking until golden and bubbly for about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil; then reduce heat to medium-low and simmer for 5 minutes.
Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice; pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So, be sure to remove the lid occasionally so the heat can escape.) Season with additional salt or pepper, if needed.
Chicken Enchiladas
Preheat the oven to 350°F.
In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno; sauté for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half the remaining avocado cream sauce.
Cover the dish with foil and bake at 350°F for about 20 minutes, or until tortillas are heated through and begin to harden.
Remove from the oven and garnish with additional cilantro, cheese and/or sour cream.
Pork Carnitas
Submitted by Maria Wendel, Marketing Intern
Ingredients
¼ cup vegetable oil
4 lbs. pork shoulder, cut into several large pieces
3 T. kosher salt
1 onion, chopped
1 clove garlic, crushed
3 T. lime juice
1 T. chili powder
½ tsp. dried oregano
½ tsp. ground cumin
4 (14.5-ounce) cans chicken broth
Instructions
Heat vegetable oil in a large Dutch oven over high heat. Season pork shoulder pieces with salt and arrange in the Dutch oven. Cook until browned on all sides, about 10 minutes.
Stir in onion, garlic, lime juice, chili powder, oregano and cumin. Pour in chicken broth; bring to a boil. Reduce heat to medium-low; cover and simmer until pork is very tender, about 2 1/2 hours.
Preheat the oven to 400 degrees.
Transfer pork shoulder to a large baking sheet; reserve cooking liquid. Drizzle a small amount of cooking liquid over pork pieces and lightly season with salt.
Bake pork in the preheated oven until browned, about 30 minutes. Drizzle more cooking liquid every 10 minutes; use two forks to shred pork as it browns.
Serve with warm, fresh tortillas and salsa. Enjoy!
Chicken With Creamy Mushroom Sauce
Submitted by Gina Fehr, Service Banker, Olathe 151st
Ingredients
Crispy Chicken
2 chicken breasts, large (boneless skinless, 1.25-1.5 lbs. total, enough to serve four people when breasts are sliced in half)
1/2 tsp. salt
Black pepper
1/4 cup flour
Mushroom Sauce
1 T. unsalted butter
2 T. unsalted butter
10 oz. mushrooms , sliced (button or Swiss brown)
2 garlic cloves, minced
1/4 cup dry white wine (or substitute more chicken stock)
1/2 cup chicken or vegetable stock, low sodium
1 cup thickened heavy cream
1/2 cup parmesan , finely and freshly grated
2 T. chives, finely sliced (optional for serving)
Instructions
Split breast: Cut each breast in half horizontally to form four thin steaks.
Dust with flour: Sprinkle each side with salt and pepper; then sprinkle with flour and use your fingers to spread it all over the surface.
Cook chicken: Melt 1 T. butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2-1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until they start to turn golden brown on the edges.
Add garlic and a pinch of salt and pepper; continue cooking for another minute until both garlic and mushrooms are golden.
Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
Easy Parmesan Chicken
Kayla Krueger, Teller - Leavenworth South
Ingredients
6-8 chicken breasts
1 12-oz. jar of your favorite pasta sauce
Mozzarella cheese (4-6 oz.)
Salt, garlic salt, or Cavender’s seasoning to taste
Parmesan cheese
Instructions
Place chicken breasts in the bottom of a 13x19-inch greased pan. Season with salt, garlic salt or Cavender’s. Sprinkle Parmesan cheese on top and then pour the jar of pasta sauce (or hey make your own!) over the chicken breasts.
Cover with foil and bake at 325 degrees for about one hour.
Remove cover and sprinkle mozzarella cheese on top.
Return to oven until the cheese melts.
Serve over your favorite pasta
Chicken Orzo Pasta
Submitted by Chiani Pearce, Relationship Banker, Consumer Banking, 1 Ward Parkway
Ingredients
1 zucchini
1 Roma tomato
1 tablespoon Italian seasoning
3 ounces orzo pasta
12 ounces chicken breast
4 ounces fresh mozzarella
1 lemon
¼ ounce parsley
¼ cup panko breadcrumbs
¼ cup Parmesan cheese
4 teaspoons olive oil
Kosher salt
Ground pepper
Instructions
Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil.
Slice zucchini into ¼-inch-thick rounds. Cut tomato into ½-inch-thick wedges. Toss zucchini and tomato with 1 tablespoon of olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper. Roast zucchini and tomato in oven until just shy of tender, about 10 minutes.
Once water is boiling, add the orzo. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain; return to pot.
With your hand on top of one chicken breast, cut ¾ of the way through the middle, parallel to the cutting board, stopping before you slice through completely. Repeat with remaining chicken breast(s). Open each up and season all over with salt, pepper and remaining Italian seasoning.
Heat remaining olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. Remove from pan and set aside on a plate.
Meanwhile, cut mozzarella into ½-inch cubes. Halve the lemon, and roughly chop the parsley.
Once the veggies have roasted for 10 minutes, remove the baking sheet from the oven. Heat the broiler to high or increase oven temperature to 500 degrees. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden brown, cheese is melted, and veggies are tender, 3-5 minutes.
Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of lemon. Garnish with remaining parsley and serve.
White Chicken Chili
Submitted by Toni Walsh, HR, 1 Ward Parkway - Winner from 2020
Ingredients
1 rotisserie chicken (deboned and shredded or diced)
2 cans Rotel Original Diced Tomatoes & Green Chilies
1 can black beans
1 can cannellini beans (white kidney beans)
1 can chopped green chilies
1 can white shoepeg corn
½ - 1 can refried beans
1 carton plus 1 can chicken broth
Chili powder, garlic, pepper, salt, to taste
Small brick of Velveeta Blanco
Optional: Small amount of juice from a jar of jalapenos
Instructions
Simmer all ingredients in a crockpot.
An hour before serving, add the brick of Velveeta Blanco (more or less as you like). Cook until the cheese melts. If you prefer, you can substitute a little cream cheese.
Notes
Rotisserie chicken makes the chili more flavorful.
Don’t leave out the shoepeg corn!
Use the refried beans to tighten up the chili; about a half a can should be enough, but add what you prefer.
Tippin's Cornbread
Submitted by Melanie Riley, Loan Ops, 1 Ward Parkway - Runner Up from 2023
Ingredients
1 (9 oz.) box Jiffy cornbread mix
1 (9 oz.) box Jiffy yellow cake mix
2 eggs
1/3 cup of milk
½ cup of water
¼ cup of canola oil
Instructions
Mix all ingredients together.
Pour into an 8” x 8” greased pan. Bake for 25-30 minutes on 350 degrees (time may vary).
Lightly spread butter over the top before cutting and serving.
Chinese Orange Chicken
Submitted by Abby Galietti, Financial Center Manager, 1 Ward Parkway
Ingredients
4 boneless skinless chicken breasts
3 eggs, whisked
1/3 c. cornstarch, plus 1 T. additional
1/3 c. flour
Vegetable oil for frying
1 c. orange juice
½ c. sugar
2 T. soy sauce
¼ tsp. ginger (optional)
¼ tsp. garlic powder or two whole garlic cloves chopped
½ tsp. red chili flakes
Orange zest from 1 large orange, plus more for garnish
Green onion (to garnish)
Instructions
Cut the chicken breast into small pieces.
Mix the 1/3 cup cornstarch and the flour.
Start heating oil and whisk the eggs.
Dip the pieces of chicken in the egg and then in the flour mixture, covering them generously.
Fry chicken pieces in small batches until they are golden brown. Then place them in a large container with paper towels in between each batch to soak up the oil and to keep them crispy.
To make the orange chicken sauce, combine orange juice, sugar and soy sauce. Simmer until the sugar has melted. Mix in ginger and garlic powder. Add orange zest and 1 T. cornstarch to thicken the mixture. Once the sauce has thickened to your preference, set it aside.
Toss chicken in orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if desired.
Chicken Cacciatore
Submitted by John Gagnon, Human Resources
Ingredients
4-6 chicken thighs
1 red bell pepper, diced
1 can diced or crushed tomatoes
½ yellow onion, diced or sliced in half
3 cloves garlic, minced or crushed
½ c. green olives, halved or quartered
1 c. of chicken broth (or ½ c. of broth and ½ c. of white wine)
All-purpose flour
Salt
Pepper
Oregano, dried
Basil, fresh or dried
Red pepper flakes (optional)
Lemon juice (1/2 lemon or to taste, optional)
Olive oil
Instructions
Dredge chicken in flour that has been seasoned with salt and pepper.
Heat a large, high-walled skillet on medium heat with a tablespoon(ish) of olive oil—just enough to coat the bottom of the pan. Place chicken in pan skin-side down and cook to a nice brown color; flip and brown the other side. Remove chicken and set aside. Note: Chicken does not need to be cooked through at this time because it will finish cooking in the sauce. What you are looking for is a nice browning on both sides and crispy skin.
After removing chicken, caramelize ½ onion in the oil and the rendered fat left over from the chicken. If there is not enough liquid, add a little move olive oil.
When onions begin to caramelize, add pepper and cook for 1-2 minutes.
Add the garlic and olives. If there is still some brown bits left over from browning the chicken, use some of the chicken stock (or wine) to deglaze the pan and scrape up all the good brown bits. You can do this a bit earlier if things are starting to stick a little.
Once the raw garlic smell has dissipated, pour in the can of tomatoes, juice and all. Add the remaining chicken stock, basil, oregano, red-pepper flake and lemon juice and reduce to a simmer. Simmer until reduced by about 25%. Then add chicken back into the pan and cook for about 25 minutes.
Serve with a crusty bread, rice or pasta.
White Chicken Chili
Submitted by Amanda Schmalz, Marketing
Ingredients
2 lbs. boneless, skinless chicken breast
3 cans great Northern beans, drained
1 T. olive oil
4 garlic cloves, minced
2 medium onions, chopped
2 ¼ tsp. cumin
¼ tsp. ground cloves
¼ tsp. cayenne pepper
1 ¼ tsp. oregano
8 oz. mild green chilis, chopped
4 c. chicken broth
2 10” flour tortillas, sliced thin (like noodles)
20 oz. Monterey Jack cheese
Directions
Cook chicken breast in large skillet until brown and tender. Remove and dice into half-inch cubes.
Using the same skillet, heat olive over medium heat. Add onions and sauté until translucent. Stir in garlic, cumin, cayenne pepper, oregano and cloves. Sauté 2-3 minutes. Add chicken and sauté another 2-3 minutes.
Pour chicken mixture into a large saucepan. Add beans and chicken stock. Bring to a boil. Add tortilla slices and stir. Gradually add 16 ounces of cheese.
Serve with a side of sour cream and chopped jalapeno peppers.
Sweet Potato Casserole
Submitted by Dallas Shepherd, Marketing and Communications Coordinator
Ingredients
5 sweet potatoes, peeled and sliced
½ cup packed brown sugar
¼ cup reduced-fat margarine
3 T. orange juice
Pinch of ground cinnamon
1 (10.5-ounce) package miniature marshmallows
Directions
Preheat the oven to 350 degrees.
Place sweet potatoes in a large saucepan with enough water to cover them. Bring to a boil and cook until tender, about 15 minutes. Remove from heat, drain and mash.
Place mashed sweet potatoes in a large bowl. Add brown sugar, margarine, orange juice and cinnamon. Mix with an electric mixer until blended.
Spread evenly into a 9x13-inch baking dish. Sprinkle marshmallows over top.
Bake in the preheated oven until casserole is heated through and marshmallows are puffed and golden brown, 25 to 30 minutes.
Pulled Pork Nachos
Submitted by Maria Marocco, Prairie Village Financial Center
Pulled Pork Nachos are a great tailgating choice. My family started making these nachos after I took up an interest in grilling and smoking meats. One day a few years ago, we were making traditional nachos with ground beef, but we ran out of ground beef. My dad decided to use pulled pork instead. And boy, oh boy, was that a great idea! Now, I can’t even eat nachos with ground beef. Please note I am not taking credit for inventing pulled pork nachos!
Ingredients
Pulled Pork
2 lb. pork shoulder
¼ c. brown sugar
1 T. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. kosher salt
1 tsp. black pepper
1 med. red onion, quartered
¼ c. ketchup
¼ c. mustard
Optional Toppings
Tortilla chips
Red onion
BBQ sauce
Shredded cheddar cheese
Shredded monterey jack cheese
Diced tomato
Sour cream
Salsa
Fresh cilantro
Instructions
Place pork, onion and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.
Add ketchup and mustard, spreading evenly over the outside of the meat.
Set slow cooker to high and cook for four hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the low setting for eight hours.
Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
Preheat oven to 400˚F.
Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer: chips, pork, onion, BBQ sauce and cheese; repeat as desired for additional layers.
Bake for 8-10 minutes until cheese is melted and bubbling.
Top with sour cream, salsa and cilantro.
Makes 10 servings
Jalepeño Popper Dip Submitted by Kelsey Lewis, Prairie Village Financial Center
Ingredients
6 thick-cut bacon slices, chopped
8 ounces cream cheese, softened
⅓ c. mayonnaise
⅓ c. sour cream
2 T. finely chopped pickled jalapeños
2 large fresh jalapeños, finely chopped (about ½ cup), divided
¼ c. chopped fresh cilantro, divided
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
6 oz. sharp Cheddar cheese, shredded (about 1½ cups), divided
6 oz. Pepper Jack cheese, shredded (about 1½ cups), divided
Corn tortilla chips, for serving
Instructions
Preheat oven to 350°. Heat a medium nonstick skillet over medium. Add bacon; cook, stirring often, until crisp, about 6 minutes. Transfer to a paper-towel lined plate.
Stir together cream cheese, mayonnaise, sour cream, pickled jalapeños, 1/3 cup of the fresh jalapeños, 3 tablespoons of the cilantro, garlic powder, onion powder and chili powder in a large bowl. Fold in 1 cup of each of the cheeses and ⅓ cup of the bacon. Transfer to a 1 ½-quart baking dish greased with cooking spray or a medium cast-iron skillet. Sprinkle evenly with remaining cheeses, bacon, and fresh jalapeños.
Bake in preheated oven until bubbly and golden, about 20 minutes. Sprinkle with remaining cilantro; serve hot with tortilla chips.
This is a recipe my family and I have enjoyed for years now. I have fond memories of tailgating with my family and eating savory tortilla chips with this delicious and muy caliente dip. As a child, I loved the dip so much my dad would say, “If you eat any more peppers, you’ll have a pepper grow out your ears.” Of course, I believed him, which makes the memory of this delightful dip even more heartwarming and nostalgic. During this tailgating season, I hope you all enjoy this recipe as much as I have.
Very Peanut Butter Cookies
Submitted by Chris McCutcheon, Web Developer, 1 Ward Parkway
Ingredients
2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter, softened to room temperature
1 c. granulated sugar
3/4 c. packed light or dark brown sugar
2 large eggs, room temperature
2 c. creamy peanut butter
1-1/2 tsp. vanilla extract
1/2 c. granulated sugar for rolling
Optional: 1/2 c. finely chopped peanuts
Instructions
Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium speed until smooth, about 1-2 minutes.
Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Add the peanut butter and vanilla; beat on high until combined.
Add the dry ingredients to the wet ingredients, then mix on low until combined.
With the mixer running on low speed, add the peanuts, if using. Dough will be thick and soft.
Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F. Line baking sheet with parchment paper or silicone baking mats. Set aside.
Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie, and then roll the balls in granulated sugar. Use a fork to make a crisscross indent on top of each. Bake each batch for 10-12 minutes until very lightly browned on the sides. The centers will look very soft.
Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
Ultimate Chocolate Chip Brownies
Submitted by Ellery Stubbers, Wealth Solutions Intern, 1 Ward Parkway
Ingredients
1 c. chocolate chips
12 T. butter
¾ c. cocoa powder
½ tsp. coffee grounds of choice (Starbucks Mocha is preferred)
½ tsp. salt
¾ c. sugar
¾ c. brown sugar
3 eggs
2 T. vegetable oil
1 tsp. vanilla extract
¾ c. flour
Instructions
Preheat oven to 400 degrees.
Sift cocoa powder to ensure there are no lumps and combine with coffee and salt. In a separate bowl, melt the butter and chocolate chips until they are fully melted and combined. Mix the cocoa powder mixture with the butter and chocolate chips. Add the sugar and brown sugar; mix well to ensure the sugar doesn’t form clumps.
Add the eggs and mix; then add the flour to the mix. I recommend sifting the flour beforehand. Once everything is mixed well, place in a greased dish and bake for 35-40 minutes!
Sheet Pan Sesame Chicken and Veggies
Submitted by Jen Samudio-Harris, HR Coordinator, 1 Ward Parkway
Ingredients
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 large head of broccoli, chopped (about 2 cups)
2 medium red bell peppers, cut into chunks
1 cup snap peas
Salt and pepper, to taste
Optional toppings: sesame seeds and green onions
1/4 c. lower-sodium soy sauce
1 T. sweet chili sauce
2 T. honey
2 cloves garlic
1 tsp. fresh ginger
Instructions
Preheat oven to 400 degrees.
In a small saucepan, heat the soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil to make the sauce. Turn down the heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
Spray baking sheet with cooking spray. Place chicken and veggies on the sheet. Season with salt and pepper. Drizzle half the sauce over the chicken and veggies and toss to combine. Bake in preheated oven for 10 minutes, and then toss ingredients. Bake for another 10 minutes or so, until veggies are tender and chicken is cooked through.
Drizzle the remaining sauce over the cooked chicken and veggies. Sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa. Serves 4.
Sausage and Egg Casserole
Submitted by Amanda Schmalz, Graphic Designer, 1 Ward Parkway
Ingredients
1 lb. pork sausage
6 eggs, beaten
3 slices of bread, cut into ½ inch cubes or toasted and crumbled (baker preference, we usually toast them well)
1 cup shredded cheddar cheese
2 cups milk
1 tsp. salt
1 tsp. dry mustard (optional)
Instructions
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in breadcrumbs, cheese and sausage. Let sit 15-20 minutes to soak bread.
Pour into a greased 13x9 baking dish. Bake at 350 degrees for 45 minutes.
Variations: Add green peppers, onions or other veggies of choice. It’s also good with diced ham instead of sausage.
Tip: If you’re preparing the casserole ahead, remove from the refrigerator 30 minutes before baking.
Deconstructed Spring Roll Salad
Submitted by Margeaux Seymour, Client Associate, Trust, 1 Ward Parkway
Ingredients
Salad
1 cup rice noodles
1 cup red cabbage, shredded
1 carrot, shaved into ribbons
1/2 cup cilantro or parsley, chopped
100 grams firm tofu, cut into cubes
Dressing
2 T peanut butter
1 T hoisin sauce
1/4 cup plant milk, or more for thinner consistency
Toppings
Crushed peanuts
Sriracha
Sprouts or microgreens
Spread tofu on an air fryer tray and let it cook at 375-400 degrees until crispy (about 15 minutes). If you don't have an air fryer, bake tofu on a lined baking tray until the cubes are crisp.
Prepare rice noodles according to package instructions. Drain excess water and let noodles cool.
To make the dressing, whisk the peanut butter, hoisin sauce and plant milk together. You can add more milk to thin the dressing, if you'd like.
Add all ingredients to a mixing bowl, drizzle the dressing over the top and mix together.
Top with crushed peanuts, sriracha and greens. Enjoy!
🍀Ma's Corned Beef and Cabbage🍀
Submitted by Hallie Rogers, Marketing Project Coordinator, 1 Ward Parkway
Ingredients
4 lbs. corned beef brisket (with seasoning packet)
2 T. coarse grain mustard (optional)
1 head cabbage (cut into 8 wedges)
3-4 medium carrots (cut into 1" pieces)
6 medium red potatoes (cut into 1” wedges)
2 T. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
Instructions
Step 1: Preheat oven to 350º. Place the corned beef brisket into a medium roasting pan, fat side up. Spread mustard evenly over top of brisket and sprinkle contents of seasoning packet over brisket. Tightly cover the roasting pan with aluminum foil and place in the oven for 3 hours.
Step 2: Drizzle olive oil over vegetables and toss with salt and pepper. Remove corned beef from the oven and drain liquid from the pan, reserving about 1/2 cup of juice. Evenly place carrots and potatoes around brisket and top with cabbage wedges. Tightly seal the pan with aluminum foil and return to the oven for 2 hours.
Step 3: Remove brisket from pan and loosely tent with aluminum foil. Let it rest for 15 minutes. Slice brisket and s
Mom's Notes: Don't add liquid! I actually don't even do the mustard. I put the brisket (fat side up) in the pan, sprinkle the seasoning packet that comes with the corned beef over the meat. Put foil over the pan and bake for 3 hours. Then add the veggies. I usually use a tiny bit of olive oil and pepper on the veggies. Put in pan with the meat and cover again with the foil for 2 hours. Serve with horseradish and rye bread. (We get both seeded and seedless because our family has a difference of opinions on which is best!)
Leftover Ideas 🍀
These came from Dad—the Rogers’ Chopped Kitchen Champ (and just random leftover king).
Corned Beef Breakfast Hash
Just chop up leftovers, reheat in a skillet until there’s a good crispiness to the potatoes and meat, serve with fried egg, or however you prefer.
Reuben Sandwiches—DUH, also Travis Kelce’s favorite sandwich. See the egg rolls below for our family's unique take on the Reuben!
Corned Beef and Cabbage Egg Rolls
Ingredients
1 c. of chopped corned beef
1 c. shredded steamed cabbage
1 c. diced cooked potatoes
1 c. shredded carrot
½ c. thinly sliced onion
salt and pepper, to taste
8 (7-inch square) egg roll wrappers
1-½ qts. oil for deep frying
Directions
Step 1: Heat oil in a deep-fryer or deep pot to 375 degrees.
Step 2: In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion (and feel free to add sauerkraut if you’re a fan – we do!). Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package or see the diagram below (we wing it). Wet the edge with a little water to seal.
Step 3: Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels and let cool to a temperature less than scalding. Enjoy with thousand island dipping sauce.
Healthy Meal Prepping: Salmon and Rice
Submitted by Parham Habibi, Service Banker, 1 Ward Parkway
Meal prepping can become a habit if you don’t try to do too much all at once. Start by deciding whether to prep your breakfast, lunch, or dinner. Then determine how many meals you’ll commit to prepping in that category for the next couple of weeks as you build up the habit. I choose to prep my lunches several times a week. My simplest go-to recipe is salmon and rice.
Ingredients
Salmon filet
Himalayan pink salt
Black pepper
Garlic powder
Dried oregano
Dried rosemary
Olive, coconut or olive oil
Fresh lemon juice
Fresh mint
Fresh lime wedge
Rice (choose your favorite)
Instructions
Cook your rice according to package directions.
In the meantime, choose whatever size salmon filet you’d like. Use your fingers to mix the salt, pepper and garlic powder. Rub it over the salmon until well covered. Sprinkle the oregano and rosemary over the top of the salmon. Do not blend it into the salmon or the other seasonings. I do not measure my seasoning, so use what seems right to you.
Coat a skillet with oil. Place the salmon in the skillet and cook each side on medium-high for about 4 minutes. Just before you remove the salmon from the heat, squeeze some fresh lemon juice over it; citrus accentuates the flavor of seafood.
Package the cooked salmon with the cooked rice, and prepare it for the next day by adding some fresh mint and a fresh lime on the side to pull out the flavors. It is marvelous.
Healthy 5 Minute Avocado Toast
Submitted by Shannon Powers, Financial Center Manager, Olathe College
Ingredients
1 avocado (peeled and pitted)
2 T. chopped cilantro
1/2 lime
1/2 tsp. red pepper flakes (optional)
salt
pepper
2 slices bread (whole grain, or bread of choice)
2 eggs (fried, scrambled, or poached, optional)
Instructions
Toast 2 slices of whole grain bread in a toaster until golden and crispy.
In a small bowl combine and mash the avocado, cilantro, lime, and salt and pepper to taste. Spread half the mixture on each slice of toasted bread. Top with fried, scrambled, or poached egg, if desired.
Enjoy!
Peanut Clusters
Submitted by Jayne Neal, AVP, RDC Merchant Services Associate, 1 Ward Parkway
Ingredients
2 lbs. white almond bark
4 oz. sweet baking chocolate (German by Baker's is my favorite)
2 c. semi-sweet dark chocolate chips
16 oz. salted dry roasted peanuts
16 oz. unsalted dry roasted peanuts
Instructions
In a 5-quart or larger slow cooker, add the almond bark, sweet baking chocolate, chocolate chips and peanuts.
Set on low and cook for 1-2 hours (you’ll know when all is melted it is ready to scoop).
Feel free to stir when chocolate starts to melt. I leave and go shopping while mine melts!
I use a cookie scooper, about a tablespoon size, to scoop. This makes the perfect size and shape.
Place on parchment paper; clusters will set in about an hour.
Store in an airtight container. The clusters will keep for more than a week without refrigeration or several weeks if refrigerated.
Sweet Potato Casserole with Graham Cracker Streusel
Submitted by Leigh Adams, Director of Marketing and Communications, 1 Ward Parkway
Ingredients
3 lbs. orange-fleshed sweet potatoes (about 4 large or 5 medium)
5 (4-3/4 x 2-1/4") graham crackers (about 2-3/4 oz.)
1 cup pecans, coarsely chopped
1-3/4 tsp kosher salt, divided
6 T unsalted butter, softened, divided
1/4 cup plus 2 T whole milk
1/4 cup pure maple syrup
2 tsp unsweetened cocoa powder
1-1/2 tsp vanilla extract
1/2 tsp freshly ground black pepper
1 cup mini marshmallows
Directions
Preheat oven to 425 degrees. Arrange potatoes on a foil-lined rimmed baking sheet; then prick all over with a fork. Bake until the tip of a paring knife inserts easily into center of largest potato, 50–65 minutes, depending on size of potatoes. Let sit until cool enough to handle.
Reduce oven temperature to 350 degrees. Remove and discard potato skins. Transfer flesh to a large bowl and let cool completely. (You should have 4 to 4-1/2 cups.)
Place graham crackers in a resealable plastic bag. Coarsely crush with your hands into 1/2"–1" pieces. Transfer graham crackers to a medium bowl. Add pecans and 1/4 tsp salt. Mix in 4 T butter to combine.
Add milk, maple syrup, cocoa powder, vanilla, pepper, remaining 2 tablespoons of butter and 1-1/2 teaspoons salt to bowl with potato. Mash with a potato masher or fork until smooth.
Transfer potato mixture to skillet or baking dish. Sprinkle graham cracker mixture over. Bake casserole until streusel is lightly golden, 20–25 minutes. Sprinkle marshmallows over and continue to bake until marshmallows are lightly golden, 10–15 minutes more. Let sit 10–15 minutes. Serve warm.
Tips: Potatoes can be baked and peeled five days ahead. Transfer to an airtight container and chill. Potato filling can be made three days ahead. Transfer to an airtight container and chill. Bring to room temperature before using.
Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi
Submitted by Mary O’Connor, EVP, Brand Management and Logistics, 1 Ward Parkway
Ingredients
2 slices thick cut bacon, chopped
1 lb. Brussels sprouts, halved
3 T extra virgin olive oil
kosher salt and pepper
1/2 tsp crushed red pepper flakes
1/3 cup medjool dates, pits removed and chopped
1/4 cup red wine vinegar
8 oz. Halloumi cheese, cubed
Instructions
Heat a large 12-inch skillet over medium-high heat. Add the bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the bacon from the skillet and drain on a paper towel lined plate.
Add 2 tablespoons olive oil to the skillet with the bacon grease. When the oil shimmers, add the Brussels sprouts, cut side down and cook until charred around the edges, about 5-8 minutes. It is OK if the Brussels sprouts become blackened in some parts. Stir and season with salt and pepper. Continue cooking another 8-10 minutes, or until the Brussels sprouts are soft. Reduce the heat to medium and stir in the crushed red pepper flakes, dates and red wine vinegar. Cook until the vinegar coats the Brussels sprouts, about 1-2 minutes. Remove from the heat.
Heat a small skillet over medium heat and add 1 tablespoon olive oil. When the oil shimmers, add the Halloumi cheese and sear for 2-3 minutes per side until golden. Stir the cheese into the Brussels sprouts. Serve warm.
Very Cranberry-Pear Pie
Submitted by Mary O’Connor, EVP, Brand Management and Logistics, 1 Ward Parkway
Ingredients
Flaky pie pastry, single crust (store bought or use your favorite recipe)
Filling
3 cups fresh cranberries, picked over for stems
½ cup, plus 1 T granulated sugar
2 large ripe pears, unpeeled, cored and coarsely chopped
1 T fresh lemon juice
Finely grated zest of 1 orange
1-1/2 T cornstarch
¼ tsp ground cinnamon
¼ tsp ground cardamom
Nut Crumb Topping
1 cup walnut or pecan halves
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
¾ cup all-purpose flour
¼ tsp salt
½ cup (1 stick) cold unsalted butter, cut into ¼” pieces
Instructions
If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.
On a sheet of lightly floured waxed paper, roll the pastry into a 13-inch circle with a floured rolling pin. Invert the pastry over a 9-1/2” deep-dish pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, without stretching it, and sculpt the edge into a short upstanding ridge. Please in the freezer for 15 minutes.
Combine the cranberries and ½ cup of sugar in the food processor; pulse five or six times, until the cranberries are well chopped. Transfer to a large bowl and mix in the pears, lemon juice and orange zest. Mix well and set aside for 20 minutes to juice. Preheat oven to 400 degrees.
In a small bowl, mix the remaining 1 tablespoon of sugar with the cornstarch, cinnamon and cardamom. Add to the fruit and mix well. Turn the filling into the chilled pie shell. Smooth the top to even it out. Place the pie on the center oven rack and bake for 35 minutes.
Meanwhile, make the crumb topping. Put the nuts, sugars, flour and salt in a food processor and pulse several times to mix. Scatter the butter over the top and pulse until the mixture resembles medium-fine crumbs. Transfer to a large bowl, then rub the crumbs between your fingers to make large, buttery crumbs. Refrigerate until ready to use.
Remove the pie from the oven and reduce the oven temperature to 375 degrees. Carefully dump the topping in the center of the pie, spreading the crumbs evenly over the surface. Tamp them down lightly. Return the pie to the oven, placing it so that the part that faced the back of the oven now faces front. Just in case, slide a large aluminum foil-lined baking sheet onto the rack below t catch any spills. Continue to bake until the juices bubble thickly around the edge, 30 to 35 minutes. If necessary, cover with loosely tented aluminum foil during the last 10 to 15 minutes to keep the crumbs from browning too much.
Transfer pie to wire rack and let cool at least 1 hour before serving.
Leftover Stuffing Waffles
Submitted by Hallie Rogers, Marketing Project Coordinator, 1 Ward Parkway
Ingredients
Leftover stuffing
Chicken stock, optional
Egg, optional
Instructions
These include pro tips I’ve learned over the years through trial and error!
If your stuffing has large pieces, chop into smaller chunks. If your stuffing is moist (it holds together nicely when shaped into a ball), go ahead and put it directly into the waffle iron. If it’s dry or crumbly, consider adding a bit of chicken stock or a lightly beaten egg before cooking in waffle iron. If using egg, make sure the waffle is fully cooked through.
Preheat the waffle iron and grease it with cooking spray.
Spoon 1/2-3/4 cup of leftover stuffing onto iron. (The amount you add will depend on the size of your waffle iron. Also, the mixture will not spread like normal waffle batter, so help it out a bit.
Close the iron and cook for 4-6 minutes (Check it at the 4-minute mark on the first waffle to test for time, but it’s best to not repeatedly open the iron while your waffle is baking—it will lose its shape. You’ll know it’s ready when it’s golden, crispy and releases easily from the iron.
Make as many waffles as you want, just keep greasing the iron after every waffle.
Pour some gravy and/or cranberry sauce over the waffle; enjoy immediately after making!
I do not recommend trying this with other Thanksgiving leftovers. Putting anything cheesy in the waffle iron creates a burnt mess. Mashed potatoes are disgusting when they’re crispy. We’ve gotten adventurous a few times and learned our lesson!
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