Carter Family Recipes (2024)

Sausage & Cream Cheese Hash Brown Breakfast Casserole – All of my favorite breakfast foods in one easy casserole! Hash browns, sausage, cream cheese, cheddar cheese, eggs, milk, garlic, onion, salt, and pepper. Can make ahead of time and refrigerate or freeze for later. Can split between two pans and bake one and freeze one for later. This breakfast casserole is great for breakfast, lunch, great for brunch, potlucks, tailgating, and any upcoming holiday breakfasts!

Ingredients:

• 2lbhot breakfast sausage
• 2(8-oz)packages cream cheese,room temperature
• 1(30-32oz)bag frozen shredded hash browns
• 1teaspoonsalt
• 1/2 teaspoon pepper
• 1/4 teaspoongarlic powder
• 1/4 teaspoon onion powder
• 1 cup Cheddar cheese, shredded
• 1 cup Pepper Jack cheese, shredded
• 8eggs
• 2cupsmilk

Instructions:

1. Preheat oven to 350 degrees.
2. In a large skillet, cook sausage until no longer pink. Drain fat.
3. Stir together cooked sausage and cream cheese. Set aside.
4. Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9×13-inch pan. Top with sausage/cream cheese mixture and shredded cheeses.
5. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
6. Cover and refrigerate at this point if baking later.
7. Bake, uncovered, for 40 to 50 minutes.

Cook’s Notes

• Can assemble casserole ahead of time and refrigerate overnight or freeze for later.
• To bake after freezing, thaw completely and bake as directed above.
• Can split casserole between two pans and bake one now and freeze one for later.
• Can substitute turkey sausage for pork sausage

Dehydrated Tomato Chips are a nutritious snack that is so easy to make in your dehydrator. Use the best of the season tomatoes, a little seasoning, and have chips that will make your mouth water!

Ingredients:

• Tomatoes (any variety that you’d like)
• Seasonings – any blend of seasonings that you love on vegetable chips.

Instructions for drying

1. Slice tomatoes1/4″ to 1/2″ (6mm to 12mm)
   • A thinner slice gets you a crispier chip, but also lends itself to sticking.
   • A thicker slice is a more intense flavor, and has more of a fruit leather feel to it.
2. Dry in dehydrator at 125F/52Cfor 8-12 hours
   • Tomatoes are a fruit, botanically, so you can increase the temperature to 135-140F to get a faster dry.
3. Flip after 5 hours
   • Flipping the tomato slices after five hours will help reduce the risk of the tomato slices sticking to your trays.
4. Test for Dryness
   • Allow your samples to cool for five minutes
   • They should snap easily when completely dry.
5. Condition
6. Store in an airtight container

Oven Directions:

Follow the steps for preparation.

1. Set oven to lowest temperature (preferably 170F or below if possible)
2. Use parchment paper on a cooling rack
3. Place onto a cookie sheet
4. Dry for 3-5 hours until crisp – keep a sharp eye as they can burn

How to Use Dried Tomato Chips

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

• As a Snack– just snack on them – they are a
• Add to Pizza or Quiche– These make a beautiful addition to the top of a pizza or quiche – and are pretty tasty, too!
• In sandwiches or burgers– If you’ve never had a tomato and grilled cheese sandwich, it’s time to try one! But instead of a big juicy slice of tomato, layer a few of these chips in for a super-intense flavor!
• As a garnish– a few on top of a bowl of tomato soup, in a salad, or a fancy display of a pasta dish with tomato sauce, these beautiful slices will elevate a usually ordinary meal.
• Create an amazing sandwich spread.!

Storage

Store dried tomato chips in an airtight container for 12-18 months. It’s best to use amoisture absorber,especially if getting in and out of the jar to use.

Making Tomato Powder from Chips

Whether you season the tomato chips or not, you can make tomato powder from dehydrated tomato chips.

The only thing keeping you from it is if you used oil on your slices.

Directions:

1. Break up fully dried tomato chips into the grinder of your choice.
2. Pulse 5 or 6 times before moving to a constant grind for up to 30 seconds at a time (or per your grinder’s directions)
3. Place powder on a lined cookie sheet. Put into a warmed but turned-off oven for 15-20 minutes to condition the tomato powder
4. Cool and store in an airtight container.

Ingredients

• 1 pound or 2 cups low-fat cottage cheese
• 1/4 cup maple syrup+
• 2 teaspoons vanilla extract
• 2 cups almond flour
• 1/2 cup vanilla protein powder
• 1 cup dark chocolate chips

Procedure

1. In a blender, combine the cottage cheese, maple syrup and vanilla, then puree until very smooth.
2. Transfer to a bowl and stir in the almond flour and protein powder until well incorporated, then fold in the chocolate chips.
3. Store in an airtight container in the refrigerator.

Ingredients

• 1red onion–peeled and thinly sliced
• 1/2 teaspoonsalt
• 2Tablespoonsred wine vinegar
• 6Tablespoonsolive oil
• 1teaspoondried oregano

Procedure

1. Add the sliced onions to a small bowl. Sprinkle over the salt and pour over the red wine vinegar. Stir together and put to one side for 15 minutes, giving it a stir a couple of times.1 red onion,1/4 teaspoon salt,2 tablespoons red wine vinegar
2. Add the olive oil and dried oregano and stir together.6 tablespoons olive oil,1 teaspoon dried oregano
3. Serve immediately or transfer to a clean air tight container to serve later.

Ingredients

• 4chicken breasts
• 1bottle teriyaki sauce
• 3/4cupbrown sugar
• 4slicesdeli ham
• 1cansliced pineappleor you can use fresh which would be even better
• 4slicesPepper Jack cheese

INSTRUCTIONS

1. Pound chicken breasts until they are about 1/4″ thick all around.
2. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves.
3. Add 1/2 of the mixture to the bag with the chicken and seal tightly.
4. Place bag in refrigerator for at least 4-5 hours.Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)– one for the pineapple, one for the chicken.
5. Open pineapple can and save a little of the juice in a bowl.
6. Place chicken and pineapple on the grill (medium heat).Brush with Teriyaki sauce every few minutes until chicken and pineapple are done. Try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot.
7. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun.
8. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.

This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze of lemon juice for the perfect summer weeknight meal

Ingredients

• 4 ears of corn, shucked and kernels removed
• 1 bulb fennel, cored and thinly sliced, plus 1/4 cup fennel fronds
• 1 Tablespoon olive oil
• Kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 6 Tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• Zest of 1 lemon, plus wedges for serving
• 1 1/4 pounds large peeled and deveined shrimp, tails removed
• 1 pint cherry tomatoes (about 10 ounces)
• 1/2 cup crumbled feta
• 1/2 cup lightly packed fresh basil leaves, torn

Procedure

1. Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
2. Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined.
3. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
4. Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined.
5. Add the shrimp and tomatoes and toss to combine.
6. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
7. Top with the reserved fennel fronds, feta and basil.
8. Serve with lemon wedges for squeezing.

Pile it on toasted bread or croissantswith lettuce and tomatofor a sandwich, eat it with crackers of your choice, or serve a scoopon lettuce leaves with assortedfruit and fancycrackers for a pretty presentation if you’re feeding guests. Or eat it straight out of the bowl with a spoon. That works, too.

Ingredients

• 1whole cut up fryer chicken
• 2stalks (to 3 stalks) celery, chopped
• 3whole green onions, chopped
• 2cups (to 3 cups) grapes, halved
• 1/2cupmayonnaise
• 1/2cupplain yogurt or sour cream
• Juice of 1 lemon
• 1Tablespoon (to 2 Tablespoons) brown sugar
• Kosher salt to taste
• Fresh ground black pepper to taste
• Small handful of fresh dill, minced
• Cayenne pepper, to taste
• 1/2cup slivered almonds

Procedure

1. Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
2. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks, and set aside.
3. Chop all of your fruits and veggies and place them in a bowl with the chicken.
4. Mix mayonnaise, yogurt (or sour cream), lemon juice, and brown sugar inanother bowl, adding salt and pepper to taste.
5. Add the dill and if you’re feeling a bit brazen throw in a dash of cayenne pepper!
6. When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
7. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon—you’ll love it!

Don’t worry if the tortillas don’t form a perfect layer as you assemble the casserole. Gaps here and there or overlapping areas won’t make a difference in the finished dish.

Ingredients

• 2 teaspoons grapeseed or other neutral oil, divided
• 12 ounces tomatillos, husked and quartered
• 1 poblano chili, stemmed, seeded and roughly chopped
• 1 medium garlic clove, smashed and peeled
• 1 Tablespoon white vinegar
• Kosher salt and ground black pepper
• 2 cups shredded cooked chicken
• 15 1/2 ounce can black beans, rinsed and drained
• 8 6-inch corn tortillas
• 1/2 cup plus 2 Tablespoons Mexican crema
• 2 ounces cotija cheese, grated (1/2 cup)
• 1/4 cup lightly packed fresh cilantro, chopped

Procedure

1. Heat the oven to 400°F with a rack in the middle position.
2. Coat a 9-inch deep-dish pie plate with 1 teaspoon of the oil.
3. In a blender, combine the tomatillos, poblano, garlic, vinegar and 3/4 teaspoon salt. Process until smooth, about 1 minute, scraping the sides of the blender jar as needed; you should have about 2 cups salsa verde.
4. In a medium bowl, stir together the chicken, beans and 1 1/2 cups of the tomatillo salsa. Taste and season with salt and pepper.
5. Spread 1/4 cup of the remaining salsa in the bottom of the prepared pie plate. Line the bottom with 2 1/3 of the tortillas, tearing them as needed to cover the surface.
6. Spread about half of the chicken-bean mixture on top of the tortillas, then top with 1/4 cup of the crema.
7. Repeat the layering with another 2 1/3 tortillas, the remaining chicken mixture and another 1/4 cup crema. Layer on the remaining tortillas, then pour on the remaining salsa. Drizzle with the remaining 2 Tablespoons crema, followed by the remaining 1 teaspoon oil.
8. Bake, uncovered, until browned at the edges, 25 to 30 minutes.
9. Cool on a wire rack for about 5 minutes, then sprinkle with the cotija and cilantro. Cut into wedges to serve.

It’s time to level up Taco Night with these quick and easy chicken tacos that are packed with smoky, chipotle flavor. Mix and match with your favorite toppings for an impressive and interactive spread!

Ingredients

• 1 Tablespoon olive oil
• 1 Tablespoons Better Than Bouillon® Smoky Chipotle Base
• 1 Tablespoon minced garlic
• 4 Cups shredded rotisserie chicken
• 3 Tablespoons barbecue sauce
• 1/2 Cup chicken broth
• 12 corn tortillas, warmed
• 3/4 Cup pico de gallo
• crumbled queso
• 2 medium avocados
• 3/4 Cups pickled red onions
• 1/2 cup.chopped cilantro
• 12 lime wedges

Procedure

1. In a large skillet set over medium heat, add oil. Add Better Than Bouillon Culinary Collection Smoky Chipotle and garlic and cook for 2 to 3 minutes or until fragrant.
2. Add chicken, barbecue sauce and chicken broth, and stir to combine. Simmer, stirring occasionally, for 3 to 5 minutes or until chicken is heated through and well coated.
3. Divide chicken mixture evenly among warmed corn tortillas. Top evenly with pico de gallo, crumbled queso, avocado slices, pickled onions. Sprinkle with cilantro and serve with lime.

Ingredients

For the Beef Tornadoes:

• 4 high-quality beef tenderloin steaks, about 6-8 ounces each
• Salt and freshly ground black pepper
• 2 Tablespoons high smoke point oil (such as grapeseed or canola oil)

For the Mushroom Duxelles:

• 8 ounces mixed mushrooms (such as cremini, shiitake, and oyster), finely chopped
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 2 Tablespoons unsalted butter
• 1 Tablespoon fresh thyme leaves, chopped
• Salt and freshly ground black pepper

For the Red Wine Reduction:

• 1 cup good quality red wine
• 1/2 cup beef or veal stock
• 1 Tablespoon unsalted butter (optional, for finishing the sauce)
• Salt and freshly ground black pepper

For the Truffle Mashed Potatoes:

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 1/2 cup heavy cream
• 2 Tablespoons unsalted butter
• 1 Tablespoon truffle oil
• Salt and freshly ground black pepper

For the Garnish:

• Microgreens or fresh herbs (such as chervil or parsley)
• Truffle shavings (optional, for an extra luxurious touch)

Instructions

Mushroom Duxelles:

1. In a sauté pan, melt the butter over medium heat. Add the shallots and garlic and sauté until translucent.
2. Add the chopped mushrooms and thyme to the pan and cook until the mushrooms release their moisture and turn golden brown. Season with salt and pepper to taste. Set aside.

Truffle Mashed Potatoes:

1. Boil the peeled and chopped potatoes in salted water until tender. Drain and return them to the pot.
2. Over low heat, add the butter and heavy cream to the potatoes, and mash until smooth. Stir in the truffle oil, and season with salt and pepper to taste. Keep warm.

Beef Tornadoes:

1. Preheat the oven.
2. Season the beef tenderloin steaks generously with salt and freshly ground black pepper.
3. Heat the high smoke point oil in an oven-safe skillet over high heat. Sear the steaks for 2-3 minutes per side until well browned.
4. Transfer the skillet to the preheated oven and cook the steaks to your desired doneness (about 5-8 minutes for medium-rare, depending on the thickness of the steaks). Remove from the oven and let them rest for a few minutes before serving.

Red Wine Reduction:

1. In a saucepan, combine the red wine and beef or veal stock. Bring to a simmer over medium heat and reduce the liquid by half, stirring occasionally. Season with salt and pepper to taste.
2. Optional: Finish the sauce by whisking in the butter for added richness and shine.

Plating:

1. Spoon a generous portion of truffle mashed potatoes onto each plate and use the back of the spoon to create a smooth, artistic shape.
2. Place a beef tornado on top of the mashed potatoes on each plate.
3. Spoon the mushroom duxelles over the beef and around the plate.
4. Drizzle the red wine reduction sauce decoratively around the plate.
5. Garnish with microgreens or fresh herbs and optional truffle shavings.