Quarantine Comfort Recipes From AM Data Service

Quarantine recipes from AM Data Service staff

We are all dealing with this odd “new normal” together and for many of us, the isolation can feel, well… isolating. So we at AM Data Service wanted to share a different type of content. Something a little more personal and hopefully a little bit of fun.

We are sharing AM DATA SERVICE EMPLOYEE RECIPES because we're sure you can use more variety in your comfort food repertoire.  

Now for a bit of fun from our employees here at AM Data Service!

Southern Ham and Brown Beans

By Steve Mikulus – OnBase Developer | Team Lead

Ingredients:

1 pound dry pinto beans, 8 cups water, 1 large ham hock, 1 large onion – chopped, 2 cloves garlic – minced

1 teaspoon chili powder, 1 teaspoon salt or to taste, ¼ teaspoon ground black pepper or to taste

Instructions:

Step 1: Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.

Step 2: Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.

Step 3: Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

Garlic Butter Bread Sticks

By Kyle Brown – Tier I Technician

Ingredients:  

Loaf of Ciabatta Bread, Prosciutto, Parmesan cheese, Fresh chives, Butter

Instructions:  

Step 1: Cut ciabatta bread lengthwise. Melt butter in microwave. Dice up chives and add to butter and stir. Keep adding chives until the butter is green.  and spread on both sides of the bread.

Step 2: Cover both sides of the bread with the chive butter and parmesan. Add Prosciutto on top.

Step 3: Cook at 350 until prosciutto looks cooked (usually no more than 10-15 minutes). Cut like pizza bread and serve.

Sriracha Rice Bowl

By Matt Carrington – Tier III Technician

Ingredients:

White Rice, Smoked Sausage or Kielbasa, Brown Sugar, Eggs, Butter, Sriracha Hot Sauce

Instructions:

Step 1: Cook white rice until tender and sticky

Step 2: Slice sausage into ¼ inch pieces and fry in a pan with brown sugar until brown and caramelized.

Step 3: Fry an egg so the yolk remains runny

Step 4: Assemble the dish by layering the bottom of a bowl with rice, then sausage, then top with the egg. Generously apply Sriracha

Spinach and Feta Chicken Bake

By Eric Gethicker – Tier III Technician | Team Lead

Ingredients:

Large Chicken Breasts, Fresh Feta, Fresh Spinach, Bacon, Salt, Pepper, Garlic Powder, Olive Oil

Instructions:

Step 1: Butterfly chicken breast and stuff with equal parts feta and spinach. Season with salt and pepper

Step 2: Close the chicken breast and wrap with several pieces of bacon

Step 4: On a separate sheet, add the asparagus, drizzle olive oil and season with salt, pepper, and garlic powder

Step 3: Place the chicken and asparagus into a 350-degree oven until the internal temp of the chicken reaches 165 degrees F.

Simplified Gumbo

By Megan Moore – Office Manager/Bookkeeper

Simplified gumbo! (yes, I know this is not authentic gumbo)

This is a good way to use up sausage when the grocery store is out of fresh meat! My kids always ask to watch The Princess and the Frog with this, we’re a little Disney-crazy…

Ingredients:

1 regular size package of sausage, sliced (Andouille is our favorite, but any is ok)

1 tbsp oil

1 large onion, chopped

1 green bell pepper, diced

4 tsp minced garlic (about 4 cloves)

1 tbsp flour

1 ½ tsp Cajun seasoning (recipe below)

1 can (14.5 oz) fire roasted diced tomatoes, undrained

1 cup beef broth

Tabasco sauce to taste

2 cups hot, cooked rice (we use sautéed cauliflower rice, but brown or white rice is good too!)

Cajun seasoning:

3 parts paprika

2 parts salt

2 parts garlic powder

2 parts ground black pepper

1 part onion powder

1 part dried oregano

1 part cayenne

1 part dried thyme

Instructions:

Step 1: Heat oil in large saucepan over medium heat. Add onion and bell pepper, cook and stir occasionally for 5 minutes. Add garlic and cook 1 more minute. Sprinkle flour and seasoning over vegetables, cook and stir 1 minute.

Step 2: Stir in sliced sausage, tomatoes, and broth; bring to a boil over high heat. Reduce heat; simmer uncovered 10-15 minutes or until vegetable are tender and sauce is slightly thickened.

Step 3: Spoon rice into 4 shallow serving bowls, top with sausage mixture

If you’re not allergic to shellfish, you can stir in 8 oz peeled and uncooked shrimp during the last 5 minutes of simmering time, or add pre-cooked salad shrimp to bowl when serving.

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