Browse Category by Devin’s recipes
Devin's recipes, Dorothy Lamalie, Vegetables

Broccoli Onion Deluxe

1 to 1-1/2 pounds broccoli, cut into 1-inch pieces (or 1 package chopped, frozen broccoli)
3 small onions, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3 ounces cream cheese, cut into cubes
½ cup (2 ounces) shredded sharp Cheddar cheese
2 tablespoons butter, melted
1 cup soft bread crumbs

Preheat oven to 350 degrees F.

Bring broccoli, onions, and mushrooms to a boil in a pot of water until vegetables are tender, 3-5 minutes. Drain. Arrange vegetables in a 1-1/2 quart baking dish.

Melt 2 tablespoons butter in a saucepan over medium-low heat; cook and stir flour, salt, and pepper into melted butter until smooth, about 2 minutes. Whisk milk into flour mixture until thick and bubbly, about 5 minutes. Remove from heat and add cream cheese. Stir until smooth.

Pour cream cheese mixture over vegetables, stirring lightly. Top with Cheddar cheese.

Cover and bake at 350 for 25 minutes. Remove from oven. Uncover.

Combine 2 tablespoons melted butter with bread crumbs in a bowl; sprinkle over vegetables. Bake uncovered for 5 minutes or until golden brown.

Dawn Butler, Devin's recipes, Salads

Fresh Mixed Greens with Apricot Vinaigrette and Almonds

3 tablespoons Champagne vinegar
1 heaping tablespoon apricot jam
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 ounces baby mixed greens
1/4 cup lightly toasted sliced almonds

Whisk together vinegar and jam in a small bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Put greens in a large bowl, toss with vinaigrette, divide among the plates, and top with almonds.

Beverages, Devin's recipes, Sherry Osborne

Strawberry Lemonade

6 cups water
2-1/2 cups chopped strawberries
2 cups sugar
1-1/2 cups fresh lemon juice (about 11 lemons)

In large saucepan, combine 6 cups water, strawberries, sugar, and lemon juice. Bring to a boil and reduce heat to simmer. Cook for about 10 minutes until sugar dissolves and mixture turns a deep pink. Cool.

Strain the mixture through a fine sieve into a pitcher. Discard solids. Cover and refrigerate until ready to serve. Serve over ice. (If too sweet, add a bit more water.)

Becca Allen, Devin's recipes, Eggs, Pasta, Beans, Tofu

Cheese Cheese Fondue

6 ounces sharp cheddar cheese
2 ounces Swiss cheese
2 tablespoons flour
4 ounces light beer
2 teaspoons chopped garlic
2 teaspoons Worcestershire sauce
2 teaspoons ground dry mustard

Shred or cube the cheddar and Swiss cheeses. Combine in a medium bowl. Toss with flour; set aside.

In a medium saucepan, combine the rest of the ingredients and heat over medium heat until the beer mixture is warm.

Light sterno inder fondue pot to pre-warm it.

Stir the cheese mixture, 1/2 cup at a time, into the saucepan and heat until the cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.

Transfer to pre-warmed fondue pot.

Serve with french bread, broken into bite-sized pieces.

Appetizers, Devin's recipes, Dorothy Lamalie

Deluxe Artichoke Dip

1 cup coarsely torn fresh bread crumbs
1 cup grated Parmesan cheese (about 4 oz.)
¼ cup coarsely chopped fresh parsley
1 cup mayonnaise (or light mayo)
1 container (8 oz.) sour cream
1 can (14 oz.) artichoke hearts, drained and chopped
1 jar (12 oz.) marinated artichoke hearts, drained and chopped
1 clove garlic, finely chopped
2 tablespoons olive oil

Preheat oven to 350°.

Combine bread crumbs, 1/4 cup cheese and parsley in small bowl; set aside. Combine mayonnaise, sour cream, remaining 3/4 cup cheese, artichokes and garlic in medium bowl.

Evenly spread artichoke mixture in 9-inch pie plate; top with bread crumb mixture, then drizzle with olive oil.

Bake uncovered 35 to 40 minutes, until heated through and lightly browned.

Devin's recipes, Elaine Walker, Seafood

Lemon Basil Salmon

2 (6 ounce) salmon fillets
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon melted butter
1 teaspoon dried basil
pinch of dried dill weed (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice

Preheat oven to 400 degrees. Line a baking dish with aluminum foil. Place salmon on top. Fold up the sides of the aluminum foil around the salmon.

In a small bowl whisk together the other ingredients. Pour the sauce over the salmon. Top the salmon with aluminum foil and seal.

Bake for 20-25 minutes or until salmon is cooked throughout.

Breakfast, Devin's recipes, Elaine Walker

Classic Waffles

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/4 cup sugar
2 large eggs eggs
1-3/4 cups warm milk
1/2 cup butter, melted
1 tablespoon vanilla extract

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Preheat a waffle iron. (If not a non-stick waffle iron, then coat it with cooking spray.) Pour batter into waffle iron in batches, and cook until crisp and golden brown. (For my waffle maker, use median setting.)

One recipe makes 8+ waffles (4+ pairs) and a half recipe makes 4+ waffles (2+ pairs).

Dawn Butler, Devin's recipes, Eggs, Pasta, Beans, Tofu

Light Chile Rellenos Quiche

2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
4 large eggs, lightly beaten
2 cups milk
1 cup Bisquick Original All-Purpose Baking Mix
1 cup Ricotta cheese
2 (4-ounce) cans diced green chiles, drained

Preheat oven to 350 degrees F.
Coat a 12x8x2 inch baking pan with cooking spray or vegetable oil.
Sprinkle Cheddar cheese, and Monterey Jack cheese evenly into baking dish.
In a large mixing bowl, beat eggs, milk and Bisquick at low speed until smooth.
Stir in ricotta and green chiles.
Spoon mixture evenly cheese in baking dish.
Bake uncovered for 45 minutes or until a knife inserted in the center comes out clean. Do not overbake.
Let stand 10 minutes before cutting.
Serves six.

Beef or Lamb, Devin's recipes, Slow Cooker or Instant Pot

Instant Pot Mongolian Beef

1/2 brown sugar (use 2/3 cup for Mom and Dad)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 cup light (reduced sodium) soy sauce
1 teaspoon sesame oil
1/2 cup water
1 tablespoon rice wine (or other dry white wine)
1/2 teaspoon ground red pepper (for M&D, use 1/8 t. chili powder)

3/4 to 1 pound flank steak, sliced thin across the grain* and cut in 1″x3″ strips
1 tablespoon cornstarch
1 tablespoon extra virgin olive oil

Cornstarch Slurry:
2 tablespoons cornstarch
1/2 cup water

1 teaspoon sesame seeds

*You can substitute chuck steak, as long as it is sliced very thin.
Note: For Mom and Dad, double the sauce or halve the beef.


  1. In a small bowl, whisk together the ingredients for the sauce. Pour into the Instant Pot.
  2. Put sliced beef in a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
  3. Put the olive oil in a large, non-stick skillet and heat on medium high to high heat. Once the oil is hot, brown half of the beef. Remove and put in Instant Pot. Brown the other half and then put it in the Instant Pot.
  4. Stir beef and sauce until all the beef is well coated.
  5. Close lid and pressure cook at High Pressure for 8 minutes. After the 8 minutes, allow the Instant Pot to sit at 10 minutes for a Natural Release of pressure. Then open the lid.
  6. Make the cornstarch slurry: in a small bowl, mix cornstarch with water until fully combined. Turn the Instant Pot on the Sauté function, and add the slurry to the pot.  Stir to combine and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens.
  7. Garnish with sesame seeds.

Total prep and cooking time is 40 to 50 minutes. Good with sticky rice or (for Mom) vermicelli.

Devin's recipes, Slow Cooker or Instant Pot, Soup

Kielbasa and Squash Soup

1-1/2 pounds butternut squash, peeled and cut into 1/2 inch cubes
1 medium potato, peeled and cut into 1/2 inch cubes
12 baby carrots, sliced
1 cup frozen green beans
2 cans (14 oz. each) condensed beef broth plus 2 cups water (optional: substitute part chicken broth)
2 T. tapioca
1 T. red wine vinegar
1/4 t. pepper
1 t. dried rosemary, crushed
1/2 pound kielbasa, sliced (I usually use more, up to 14 oz.)
1 small onion, chopped

Combine all ingredients in slow cooker. Cook on low for 6 to 8 hours.