Flaky Pastry Recipe-Confident in the Kitchen-Jean Miller

Flaky Pastry 4.8 (27)

This Flaky Pastry has been my “no-fail” recipe since 1998. It is easy to handle, has exceptional flavor, and is incredibly flaky. If the idea of making pastry is a bit intimidating, just start with pastry cookies. Preheat oven to 400°F while making a half recipe of Flaky Pastry. After rolling, shape with 3-inch cookie cutters, or use a pizza wheel to cut into squares or triangles. Transfer to a sheet pan, and lightly brush with melted butter and sprinkle with sugar. Bake until puffed and golden (9-10 minutes). When cookies emerge as layers of flaky goodness, you will know that you have mastered the technique.

Continue reading “Flaky Pastry 4.8 (27)
Roasted Asparagus Recipe-Confident in the Kitchen-Jean Miller

Roasted Asparagus 4.9 (52)

Roasted Asparagus is a quick, easy side. To keep asparagus fresh after purchasing, trim a half-inch from the stems and arrange in a glass filled with an inch of water. Refrigerate until ready to use. Think of it as a green bouquet for your refrigerator!

Continue reading “Roasted Asparagus 4.9 (52)
Turkey Dressing Recipe-Confident in the Kitchen-Jean Miller

Turkey Dressing 4.9 (74)

My mom used to make this Turkey Dressing every Thanksgiving for my dad. As a child, I peeled the crusts from Wonder Bread, buttered each slice, sprinkled seasonings on top, and then helped tear up the pieces. When Dane and Jessi were little, I had them do the same. Over the years my method evolved. I began using my homemade Bread from Heaven, and inevitably variations emerged. There is just one constant. Thanksgiving is absolutely not Thanksgiving until this dressing is on the table. Miss you, Mom and Dad. Always.

Continue reading “Turkey Dressing 4.9 (74)
Autumn Leaf Pumpkin Pie Recipe-Confident in the Kitchen-Jean Miller

Autumn Leaf Pumpkin Pie 4.9 (39)

Autumn Leaf Pumpkin Pie has enriched our Thanksgiving celebrations for years. It all goes back to 1996, which was the year of pumpkin pie tests. After each, Mark asked for more spices and a deeper dish. After this version, there were no more requests other than I make it more often! It is especially delicious when topped with homemade whipped cream. Growing up, we lived in a world where Cool Whip was all the rage. No one in our family was making whipped cream the old-fashioned way. Then one year, Mark’s mom started serving it at family gatherings, which was the end of the tub.

Continue reading “Autumn Leaf Pumpkin Pie 4.9 (39)
Haricots Verts with Pignoli Recipe-Green Beans with Pine Nuts-Confident in the Kitchen-Jean Miller

Haricots Verts with Pignoli 4.9 (55)

We fell in love with Haricots Verts with Pignoli during our extended stay at the Westin in Sydney, Australia. The club lounge offered it every morning with breakfast. Unusual by our traditions here in the states… but a satisfying way to start the day.

Continue reading “Haricots Verts with Pignoli 4.9 (55)
Herbed Mashed Potatoes Recipe-Confident in the Kitchen-Jean Miller

Herbed Whipped Potatoes 4.9 (13)

Herbed Whipped Potatoes is a labor of love. Our daughter, Jessi, absolutely loves mashed potatoes, and so in June of 2006, she and I set out to create the mashed potatoes of our dreams. She wanted rich, flavorful, indulgent potatoes… I wanted potatoes that managed to taste indulgent without all the remorse. We must have succeeded because after we whipped them up for my mother-in-law, she exclaimed… “Oh Jean, these are decadent!”

Continue reading “Herbed Whipped Potatoes 4.9 (13)