Sue Honkamp’s Culinary Creations: Delicious Recipes and Cooking Tips
Sue Honkamp is a name synonymous with delightful, accessible, and family-friendly recipes. Her culinary expertise has inspired countless home cooks to create memorable meals. This article delves into some of Sue Honkamp’s most beloved recipes, offering detailed instructions and helpful tips to ensure your success in the kitchen. Whether you’re a seasoned chef or a beginner, these recipes are sure to become staples in your repertoire.
## Who is Sue Honkamp?
Before diving into the recipes, it’s worth understanding the background of the culinary mind behind them. Sue Honkamp is known for her practical approach to cooking, emphasizing simplicity and flavor. Her recipes often utilize readily available ingredients and straightforward techniques, making them perfect for busy weeknights or special occasions. She has a knack for transforming simple dishes into extraordinary culinary experiences.
## Featured Recipes by Sue Honkamp
Here, we’ll explore a selection of Sue Honkamp’s most popular recipes, providing step-by-step instructions and variations to cater to different tastes.
### 1. Sue Honkamp’s Famous Chicken Pot Pie
This classic comfort food gets a Sue Honkamp twist, resulting in a hearty and satisfying meal. The secret lies in the rich, flavorful gravy and the perfectly flaky crust.
**Ingredients:**
* **For the Filling:**
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 1 pound boneless, skinless chicken breasts, cooked and diced
* 1 cup frozen peas
* 1 cup frozen corn
* 1 cup diced potatoes (optional)
* 1/2 cup all-purpose flour
* 4 cups chicken broth
* 1/2 cup heavy cream
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* **For the Crust:**
* 2 cups all-purpose flour
* 1 teaspoon salt
* 2/3 cup (10 tablespoons) cold unsalted butter, cut into cubes
* 6-8 tablespoons ice water
* 1 egg, beaten (for egg wash)
**Instructions:**
1. **Prepare the Filling:** Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add the diced cooked chicken, peas, corn, and potatoes (if using). Stir to combine.
3. Sprinkle the flour over the vegetables and chicken. Cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
5. Stir in the heavy cream, thyme, and rosemary. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.
6. **Prepare the Crust:** In a large bowl, whisk together the flour and salt.
7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. It’s crucial to keep the butter cold for a flaky crust.
8. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
9. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
10. **Assemble the Pot Pie:** Preheat oven to 400°F (200°C).
11. On a lightly floured surface, roll out the dough to a circle slightly larger than your pie dish or baking dish.
12. Pour the chicken filling into the pie dish.
13. Carefully place the rolled-out dough over the filling, crimping the edges to seal. Cut slits in the top of the crust to allow steam to escape.
14. Brush the crust with the beaten egg for a golden-brown finish.
15. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
16. Let cool for 10-15 minutes before serving.
**Tips and Variations:**
* **Vegetarian Option:** Replace the chicken with sauteed mushrooms, zucchini, and bell peppers for a vegetarian version.
* **Crust Alternatives:** Use store-bought pie crust or puff pastry for convenience.
* **Spice It Up:** Add a pinch of red pepper flakes for a hint of heat.
* **Freezing:** Assemble the pot pie and freeze before baking. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding about 15-20 minutes to the baking time.
### 2. Sue Honkamp’s Creamy Tomato Soup
This isn’t your average canned tomato soup. Sue Honkamp’s version is rich, creamy, and bursting with flavor. It’s the perfect comforting meal on a chilly day.
**Ingredients:**
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 (28-ounce) cans crushed tomatoes
* 4 cups vegetable broth (or chicken broth)
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon red pepper flakes (optional)
* 1/2 cup heavy cream
* Salt and pepper to taste
* Fresh basil leaves, for garnish (optional)
**Instructions:**
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, vegetable broth, basil, oregano, and red pepper flakes (if using). Bring to a simmer.
4. Reduce heat and simmer for 20-25 minutes, allowing the flavors to meld.
5. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Be careful when blending hot liquids.
6. Stir in the heavy cream. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves (if desired).
**Tips and Variations:**
* **Roasted Tomatoes:** Roast fresh tomatoes before using for a deeper, more intense flavor. Cut tomatoes in half, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for 30-40 minutes.
* **Grilled Cheese Croutons:** Serve with grilled cheese croutons for a fun and delicious topping.
* **Vegan Option:** Omit the heavy cream or substitute with coconut cream for a vegan version.
* **Add Some Veggies:** Add roasted red peppers or carrots to the soup for added nutrients and flavor.
### 3. Sue Honkamp’s Easy Weeknight Pasta Carbonara
Carbonara is often considered a restaurant dish, but Sue Honkamp’s simplified version makes it easy to enjoy at home, even on busy weeknights. This recipe focuses on simplicity without sacrificing flavor.
**Ingredients:**
* 1 pound spaghetti or other pasta
* 4 ounces pancetta or bacon, diced
* 2 cloves garlic, minced
* 4 large eggs
* 1 cup grated Parmesan cheese, plus more for serving
* 1/2 cup heavy cream
* Salt and freshly ground black pepper to taste
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. While the pasta is cooking, cook the pancetta or bacon in a large skillet over medium heat until crispy. Remove the pancetta/bacon from the skillet and set aside, leaving the rendered fat in the pan.
3. Add the minced garlic to the skillet with the rendered fat and cook for about 30 seconds until fragrant, being careful not to burn it.
4. In a large bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Season with salt and freshly ground black pepper.
5. Immediately after draining the pasta, add it to the skillet with the garlic-infused fat. Toss to coat.
6. Remove the skillet from the heat. Quickly pour the egg mixture over the hot pasta, tossing constantly to prevent the eggs from scrambling. The heat from the pasta will cook the eggs and create a creamy sauce.
7. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
8. Stir in the cooked pancetta or bacon.
9. Serve immediately, garnished with fresh parsley and additional Parmesan cheese.
**Tips and Variations:**
* **Guanciale:** For a more authentic carbonara, use guanciale (cured pork cheek) instead of pancetta or bacon.
* **Egg Yolks Only:** For an even richer sauce, use egg yolks only instead of whole eggs.
* **No Cream:** Some traditional carbonara recipes omit the heavy cream. You can adjust the recipe accordingly, using only eggs and Parmesan cheese.
* **Vegetarian Carbonara:** Substitute the pancetta/bacon with sauteed mushrooms or asparagus for a vegetarian option.
### 4. Sue Honkamp’s Chocolate Chip Cookies
No collection of Sue Honkamp recipes would be complete without a classic chocolate chip cookie. This recipe yields soft, chewy cookies with the perfect balance of sweetness and chocolate.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups chocolate chips (semi-sweet or milk chocolate)
**Instructions:**
1. Preheat oven to 375°F (190°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the chocolate chips.
7. Drop by rounded tablespoons onto ungreased baking sheets.
8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
9. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
**Tips and Variations:**
* **Chill the Dough:** Chilling the dough for at least 30 minutes (or even overnight) will help prevent the cookies from spreading too much during baking and will enhance the flavor.
* **Different Chocolate:** Experiment with different types of chocolate chips, such as dark chocolate, white chocolate, or peanut butter chips.
* **Nuts:** Add chopped nuts, such as walnuts or pecans, for extra texture and flavor.
* **Sea Salt:** Sprinkle a pinch of sea salt on top of the cookies before baking for a salty-sweet treat.
### 5. Sue Honkamp’s Simple Roast Chicken
Roast chicken is a timeless classic, and Sue Honkamp’s recipe makes it approachable for even beginner cooks. It’s a simple yet elegant dish that’s perfect for a Sunday dinner.
**Ingredients:**
* 1 (3-4 pound) whole chicken
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon dried thyme
* 1/4 teaspoon garlic powder
* 1 lemon, quartered
* 1 onion, quartered
* 2 carrots, chopped
* 2 celery stalks, chopped
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Remove the giblets from the chicken cavity and discard or save for another use.
3. Rinse the chicken inside and out and pat it dry with paper towels. This helps the skin crisp up.
4. In a small bowl, combine the olive oil, salt, pepper, thyme, and garlic powder.
5. Rub the mixture all over the chicken, ensuring it’s evenly coated.
6. Stuff the chicken cavity with the lemon quarters, onion quarters, carrots, and celery stalks. These will add flavor and moisture to the chicken.
7. Place the chicken in a roasting pan. You can use a roasting rack to elevate the chicken, but it’s not necessary.
8. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Use a meat thermometer to check the temperature.
9. Let the chicken rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
**Tips and Variations:**
* **Herbs:** Experiment with different herbs, such as rosemary, sage, or oregano.
* **Vegetables:** Add more vegetables to the roasting pan, such as potatoes, sweet potatoes, or Brussels sprouts.
* **Basting:** Baste the chicken with pan juices every 20-30 minutes during roasting to keep it moist.
* **Brining:** Brining the chicken before roasting will result in an even more flavorful and juicy bird. A simple brine consists of salt, sugar, and water.
## Sue Honkamp’s Cooking Philosophy: Key Takeaways
Sue Honkamp’s recipes share common threads: they’re accessible, flavorful, and designed for real-life cooking. Here are some key takeaways from her culinary philosophy:
* **Simplicity is Key:** Don’t be afraid to simplify recipes and use readily available ingredients.
* **Flavor Matters:** Focus on building flavor through proper seasoning and techniques.
* **Don’t Be Afraid to Experiment:** Feel free to adapt recipes to your own tastes and preferences.
* **Cooking Should Be Enjoyable:** Relax, have fun, and don’t be afraid to make mistakes.
* **Family-Friendly:** Her recipes are often designed to appeal to a wide range of palates, making them perfect for family meals.
## Finding More Sue Honkamp Recipes
While this article highlights some of Sue Honkamp’s most popular recipes, there are many more to discover. Search online for her recipes, explore cookbooks featuring her contributions, and check out cooking blogs and websites that showcase her culinary creations. You’ll find a wealth of inspiration and delicious meals to add to your cooking repertoire.
## Conclusion
Sue Honkamp’s recipes are a testament to the power of simple, flavorful cooking. By following her easy-to-understand instructions and helpful tips, you can create delicious meals that will impress your family and friends. Whether you’re making a classic chicken pot pie, a creamy tomato soup, or a batch of chocolate chip cookies, Sue Honkamp’s recipes are sure to bring joy to your kitchen and your table. So, get cooking and experience the culinary magic of Sue Honkamp for yourself!