I feel like something special tonight. I'll make DH wonder if he forgot our anniversary. I have a huge sirloin steak in the freezer. First I have to cut it into serving size pieces because everyone here likes theirs cooked longer than I do. I will sprinkle it with salt and pepper (to taste), 1 T Italian seasonings, 1/2 t red pepper and garlic powder to taste (all mixed together, then on top of the steak), and grill it to the appropriate done-ness. Jeff like medium, the kids like medium well and I like mine warm.
I will serve the steaks with loaded mashed potatoes because I don't have any big bakers today, green beans and a yummy salad. I might even make dessert for Jeff tonight. Homemade Ice cream sounds really good.
Happy Friday everyone!
Friday, July 31, 2009
Thursday, July 30, 2009
Another Busy Day
The rest of this week and the weekend are going to be a bit crazy. We have some family in from out of state and want to spend as much time with them as possible so home life will be a little scattered. Tonight, to go with the fresh veggies from the garden, I will grill hamburgers.
Mix a pound of ground beef with 1 t rosemary, thyme and oregano. Add an egg, breadcrumbs, 1T Worcestershire sauce or other steak sauce and mix well. Patty out (freeze for 30 minutes or so if you have time) and grill. Serve topped with bacon, cheese, tomatoes, onions, pickles. Make extras to freeze for later and you will have an extra meal for the work.
Are you enjoying the fresh vegetables available now? If not you need to make a trip to the Farmer's Market and see what you can find.
Mix a pound of ground beef with 1 t rosemary, thyme and oregano. Add an egg, breadcrumbs, 1T Worcestershire sauce or other steak sauce and mix well. Patty out (freeze for 30 minutes or so if you have time) and grill. Serve topped with bacon, cheese, tomatoes, onions, pickles. Make extras to freeze for later and you will have an extra meal for the work.
Are you enjoying the fresh vegetables available now? If not you need to make a trip to the Farmer's Market and see what you can find.
Wednesday, July 29, 2009
Ground Beef Casserole
I'm making a lazy casserole this morning because the weather is dreary, I have tomatoes that require my attention and I just don't feel like adding to my mess today. Brown and drain a pound of ground beef, stir in a can of cream of something soup (I like mushroom but anything will work), a cup of shredded cheese, 1 can of whole kernel corn (or 2 cups if you have fresh or frozen). Pour into a casserole dish and top with cooked potatoes. Any kind will work, sliced and boiled, mashed, even a bag of hash browns or tater tots if you're in a hurry. Bake at 350 for 35-35 minutes.
I have added more vegetables, peas, carrots, whatever you have handy, sometimes I'll add a can of cheese soup, this is really easy to modify for your mood or tastes. I usually serve this as is, but tonight I have a big pan of green beans from the garden so we will have those, too. I might even make fried green tomatoes if the rest of my mess is clean by then.
Have a great, dreary day.
I have added more vegetables, peas, carrots, whatever you have handy, sometimes I'll add a can of cheese soup, this is really easy to modify for your mood or tastes. I usually serve this as is, but tonight I have a big pan of green beans from the garden so we will have those, too. I might even make fried green tomatoes if the rest of my mess is clean by then.
Have a great, dreary day.
Tuesday, July 28, 2009
Chicken and Dumplings (comfort food)
Tonight I am cooking supper for a friend for her birthday. I have a family size package of chicken thighs in the crock pot, seasoned with rosemary, thyme, onion, garlic and a chicken bullion cube. When the chicken is done I will put in on a plate to cool, pick all the meat of the bones and chop it up. Strain the juice it cooked in and let cool so you can remove the fat from the top. Pour the juice into a large pot with a tight fitting lid and bring to a boil.
For the dumplings, start with 2 cups of flour, 4 T butter and milk. Cut the butter into the flour, then add enough milk to make a dough like biscuits. Drop dough into boiling liquid a spoonful at a time, (the dumplings can overlap) and cover. Simmer on low for 20 minutes. Do not peek. If they boil over, turn the heat down but don't look in. Opening the lid will make the dumplings solid instead of fluffy.
When the dumplings are done add the chopped chicken and stir and serve.
If you are looking for an easier way, you can use boxed broth and canned chicken. If you are cooking your own chicken always use cuts with the bone still in it. The broth just won't be very good if you use boneless skinless cuts of chicken.
For the dumplings, start with 2 cups of flour, 4 T butter and milk. Cut the butter into the flour, then add enough milk to make a dough like biscuits. Drop dough into boiling liquid a spoonful at a time, (the dumplings can overlap) and cover. Simmer on low for 20 minutes. Do not peek. If they boil over, turn the heat down but don't look in. Opening the lid will make the dumplings solid instead of fluffy.
When the dumplings are done add the chopped chicken and stir and serve.
If you are looking for an easier way, you can use boxed broth and canned chicken. If you are cooking your own chicken always use cuts with the bone still in it. The broth just won't be very good if you use boneless skinless cuts of chicken.
Monday, July 27, 2009
Bad Bad Pork Chops
Today I am going to be very unhealthy with my supper. Of course we still have the fresh corn, green beans, squash and potatoes from the garden but tonight I am making country fried pork chops. I think to keep from going crazy you have to eat bad for you food every now and then and I have some fabulous, lean pork chops that will work wonders.
Heat oil in a heavy skillet. Mix flour, pepper, garlic powder, paprika and chili powder in a shallow bowl. Put more flour in another bowl and scramble an egg in a third bowl. When the oil is hot, dip the chops in the plain flour, then the egg, then the seasoned flour and then into the pan. Cover and cook till brown and crisp. Turn and cook till done. Serve with veggies, mashed potatoes, biscuits and gravy.
It is to fat to have often, but every now and then it is really good to eat like your grandmother cooked.
Heat oil in a heavy skillet. Mix flour, pepper, garlic powder, paprika and chili powder in a shallow bowl. Put more flour in another bowl and scramble an egg in a third bowl. When the oil is hot, dip the chops in the plain flour, then the egg, then the seasoned flour and then into the pan. Cover and cook till brown and crisp. Turn and cook till done. Serve with veggies, mashed potatoes, biscuits and gravy.
It is to fat to have often, but every now and then it is really good to eat like your grandmother cooked.
Sunday, July 26, 2009
Sunny Sunday!
It is a fabulous Sunday afternoon. I have picked green beans and will have those with supper. When you have them broken and washed, put them in a pan, cover with water and add an onion slice and 2 chicken bullion cubes. Bring to a boil, reduce heat and simmer till done. (usually it take a couple hours).
Tonight we are having bratwursts and fries to go with the green beans. For the brats, melt butter in a pan, caramelize onions in the butter, add pepperoncini pepper rings, a dash of garlic powder, pepper and about 1/2 a beer and simmer til thickened. Serve on top of the brats with mustard, relish and chopped tomatoes. YUMMY!
Tonight we are having bratwursts and fries to go with the green beans. For the brats, melt butter in a pan, caramelize onions in the butter, add pepperoncini pepper rings, a dash of garlic powder, pepper and about 1/2 a beer and simmer til thickened. Serve on top of the brats with mustard, relish and chopped tomatoes. YUMMY!
Saturday, July 25, 2009
Bonus Post (sandwich spread)
This works as a salad dressing, sandwich spread or veggie dip. It is good on everything I have tried it on, including the sandwich wraps I posted earlier today.
1/2 c mayo, 1/4 c sour cream, 1 T white vinegar, 2 t sugar, 1/2 t celery seed, 1/2 t dry mustard, 1/2 t salt, 2 t pepper. Combine, mix well and let sit 30 minutes for flavors to blend. Store in the fridge in a covered container.
Yummy on everything!
1/2 c mayo, 1/4 c sour cream, 1 T white vinegar, 2 t sugar, 1/2 t celery seed, 1/2 t dry mustard, 1/2 t salt, 2 t pepper. Combine, mix well and let sit 30 minutes for flavors to blend. Store in the fridge in a covered container.
Yummy on everything!
Supper to Go
Tonight we are loading up the kids and going to the drive-in to see a movie. Of course there will be all the traditional junk food, popcorn, nachos, lots of candy. So before we go I am going to feed the kids (and adults of course) something at least reasonably nutritious.
Start with the biggest tortillas you can find, fill them with lettuce, tomatoes, cucumber slices, bell pepper strips, cheese, ham, turkey and bacon bits, drizzle with your favorite salad dressing and roll up like a burrito and enjoy. The kids even like to sprinkle potato chips or pretzel stick on these.
It is easiest to build the on a warm skillet, cheese and meat first. That way you don't have to heat all your veggies to get the tortilla to roll up. If you want to take these to the drive in with you, when you get them rolled up, wrap tightly in plastic wrap and drop into a zipper bag. On top of the cooks in your cooler these will stay fresh and crisp till you are ready for them.
Then, you don't have to feel so bad about all the junk you know they will eat at the movies because they had all their veggies first. Enjoy the show.
Start with the biggest tortillas you can find, fill them with lettuce, tomatoes, cucumber slices, bell pepper strips, cheese, ham, turkey and bacon bits, drizzle with your favorite salad dressing and roll up like a burrito and enjoy. The kids even like to sprinkle potato chips or pretzel stick on these.
It is easiest to build the on a warm skillet, cheese and meat first. That way you don't have to heat all your veggies to get the tortilla to roll up. If you want to take these to the drive in with you, when you get them rolled up, wrap tightly in plastic wrap and drop into a zipper bag. On top of the cooks in your cooler these will stay fresh and crisp till you are ready for them.
Then, you don't have to feel so bad about all the junk you know they will eat at the movies because they had all their veggies first. Enjoy the show.
Friday, July 24, 2009
Stephen's Favorite Veggies
My 9 year old son loves squash, zucchini, new potatoes, baby carrots, almost anything marinated in this ranch dressing based marinade. He will ask me to fix veggies like this and his daddy will even eat some of them.
mix all ingredients and divide into 2 bowls (or baggies, if you like to marinate in a baggie) To the first container of marinade, add whatever fresh (or lightly steamed) veggies you like. I use squash, zucchini, broccoli, steamed carrots and new potatoes, I might try some okra this time. My youngest loves okra on the grill.
Use the second container of marinade for your meat. This is great on chicken, fish, beef, whatever. I am using chicken tenders tonight.
After everything has marinated for at least 30 minutes, grill everything and serve over rice. The extra marinade from the veggies makes a really good sauce.
1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 tablespoon minced fresh rosemary 1 teaspoon lemon juice | 1 teaspoon white vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (optional) |
Use the second container of marinade for your meat. This is great on chicken, fish, beef, whatever. I am using chicken tenders tonight.
After everything has marinated for at least 30 minutes, grill everything and serve over rice. The extra marinade from the veggies makes a really good sauce.
Thursday, July 23, 2009
I'm Taking a Night Off!
As you all know, I love to cook and do so every day. However, my husband is going out with the boys tonight and am taking the night off to play games and watch movies with the kids. Pizza always makes the kids happy and is easy on me, too. Enjoy your night off everyone!
Wednesday, July 22, 2009
Finger Food
Tonight I am making appetizers. Everyone loves food you eat with your hands. We are having popcorn shrimp and potato skins, the healthy way. . .
For the shrimp, I have small (90-110 a pound) shrimp. It is easier to by already peeled and de-veined but if you do the work yourself it is cheaper.
In a shallow bowl mix 1/2 cup flour, 1 t chili powder, 1 t garlic powder, and a 1/4 t pepper. In another bowl beat a couple of eggs. In yet another bowl, 1/2-1 cup cornmeal *, and a little salt, 1/2-3/4 t, and mix well. Toss the shrimp in the flour, then the egg, then the cornmeal, the onto a baking sheet that has been brushed with oil and preheated under the broiler, in a single layer. Spray the shrimp with cooking spray, broil about 5 minutes.
For the potato skins, I like to start with steak fries or waffle fries,but you can always bake your potatoes and scoop them out. Bake the fries according to the package instructions While the fries bake, chop about 3 ounces of ham or bacon and steam and chop about 2 cups broccoli. When the fries are done, brush with barbecue sauce, sprinkle with the ham (or bacon), broccoli and shredded cheese. Return to the oven so the cheese can melt. Serve with sour cream and chives.
Dipping Sauces for the Shrimp
If you want to be a little different, I have a chili lime sauce recipe. I am also including a traditional cocktail sauce recipe
Chili Lime Sauce
1/3 cup sour cream (fat free works well). 2 T mayo, 1T lime juice, 1/2 t ancho chili powder, combine and let sit for the flavors to combine.
Cocktail Sauce
1/2 cup ketchup, 2T horseradish, 1/2 t Worcestershire sauce, 2-3 dashes hot sauce, 1 t lemon juice. Mix all ingredients and chill till ready to use. (watch out, this has a kick)
Enjoy your finger foods!
* If you are trying to be healthy like I do, substitute 1/2 the corn meal with finely chopped (in a blender) all-bran cereal. It stays crunchy and adds tons of fiber to what ever you are breading.
For the shrimp, I have small (90-110 a pound) shrimp. It is easier to by already peeled and de-veined but if you do the work yourself it is cheaper.
In a shallow bowl mix 1/2 cup flour, 1 t chili powder, 1 t garlic powder, and a 1/4 t pepper. In another bowl beat a couple of eggs. In yet another bowl, 1/2-1 cup cornmeal *, and a little salt, 1/2-3/4 t, and mix well. Toss the shrimp in the flour, then the egg, then the cornmeal, the onto a baking sheet that has been brushed with oil and preheated under the broiler, in a single layer. Spray the shrimp with cooking spray, broil about 5 minutes.
For the potato skins, I like to start with steak fries or waffle fries,but you can always bake your potatoes and scoop them out. Bake the fries according to the package instructions While the fries bake, chop about 3 ounces of ham or bacon and steam and chop about 2 cups broccoli. When the fries are done, brush with barbecue sauce, sprinkle with the ham (or bacon), broccoli and shredded cheese. Return to the oven so the cheese can melt. Serve with sour cream and chives.
Dipping Sauces for the Shrimp
If you want to be a little different, I have a chili lime sauce recipe. I am also including a traditional cocktail sauce recipe
Chili Lime Sauce
1/3 cup sour cream (fat free works well). 2 T mayo, 1T lime juice, 1/2 t ancho chili powder, combine and let sit for the flavors to combine.
Cocktail Sauce
1/2 cup ketchup, 2T horseradish, 1/2 t Worcestershire sauce, 2-3 dashes hot sauce, 1 t lemon juice. Mix all ingredients and chill till ready to use. (watch out, this has a kick)
Enjoy your finger foods!
* If you are trying to be healthy like I do, substitute 1/2 the corn meal with finely chopped (in a blender) all-bran cereal. It stays crunchy and adds tons of fiber to what ever you are breading.
Tuesday, July 21, 2009
Homemade Spaghetti Sauce to Freeze
Tonight I picked enough fresh tomatoes in my garden to make spaghetti sauce to put up for the winter. My sauce is a combination of homemade and store bought components.
I start with 6 pounds of fresh very ripe tomatoes(if you don't have quite 6 pounds you can make up the difference with canned tomatoes, paste or sauce), drop them in boiling water for 3 minutes, then into a sink full of ice water. Let cool enough to handle and the skins will slip right off. Core and seed, keeping as much of the flesh as possible. Puree in the blender and pour into a large pot. Add 1 package Mrs. Wages pasta sauce seasoning mix, 1/4 cup sugar, 1/2-3/4 cup red wine, 3-4 cloves minced garlic, about 1/2 cup each chopped fresh basil and oregano, 1/2 cup minced onion, whatever else sounds good at the time and bring to a boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Let cool, put 2 cups in each freezer bag and lay flat in the freezer.
Fresh, yummy, homemade spaghetti sauce all year long.
I start with 6 pounds of fresh very ripe tomatoes(if you don't have quite 6 pounds you can make up the difference with canned tomatoes, paste or sauce), drop them in boiling water for 3 minutes, then into a sink full of ice water. Let cool enough to handle and the skins will slip right off. Core and seed, keeping as much of the flesh as possible. Puree in the blender and pour into a large pot. Add 1 package Mrs. Wages pasta sauce seasoning mix, 1/4 cup sugar, 1/2-3/4 cup red wine, 3-4 cloves minced garlic, about 1/2 cup each chopped fresh basil and oregano, 1/2 cup minced onion, whatever else sounds good at the time and bring to a boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Let cool, put 2 cups in each freezer bag and lay flat in the freezer.
Fresh, yummy, homemade spaghetti sauce all year long.
Sweet and Sour Meatloaf
We love meatloaf in this house and I am always open to new recipes. I found this one on the web and thought it sounded pretty good. Let me know what you think if you try it. I know it is predictable, but around here we always have to serve meatloaf with mashed potatoes and peas.
This recipe makes 2 meatloaves so you can cut it in half or freeze one for another night.Make the sauce first so it can simmer a little while you put the meatloaf together. In a pan combine the following, bring to a boil and simmer till thickened.
2 cups water
5 tablespoons brown sugar
5 tablespoons vinegar
2 tablespoons cornstarch
2 tablespoons corn syrup
2 tablespoons soy sauce
1 teaspoon salt
For the meatloaf, mix the ingredients, shape into loaves and bake at 350 for 50-55 minutes
2 eggs
2 teaspoons Worcestershire sauce
1 cup dry bread crumbs
1/2 cup chopped onion
2 teaspoons salt
1/2 teaspoon pepper
2 pounds lean ground beef
1/2 pound ground pork
Enjoy your meatloaf!
Monday, July 20, 2009
Blackened Fish
I have been in the mood for fish, but the man in my house thinks fish MUST be battered and fried and I can't stand the mess in my kitchen. Tonight we are going to see how he likes crispy spicy grilled fish. You have to use something sort of firm, like catfish or salmon. Since my picky country boy won't eat salmon unless it is in salmon patties (which will have to be another night)we will go with catfish tonight.
You can buy blackening spice, but I have never found one to suit me that came ready made. I do have a recipe for one that I found in my all time favorite, most used cookbook. 1 teaspoon each dried thyme, oregano, paprika, ground red pepper, black pepper and salt (if you want it a little sweet, add 1/2 teaspoon brown sugar).
Preheat your grill or a heavy skillet till very hot. (spray with cooking spray or brush with oil first) Dip the fish in melted butter, lay in spice mix, covering both sides. Cook for about 5 minutes, depending on the thickness of the fish. Be prepared because this will really smoke.
The blackening spice is also really good on fried potatoes, chicken, pork chops. . . I try to make it when my herbs are fresh so I have it on hand all the time. This fish would go well with something cool like potato salad or cole slaw. Enjoy!
You can buy blackening spice, but I have never found one to suit me that came ready made. I do have a recipe for one that I found in my all time favorite, most used cookbook. 1 teaspoon each dried thyme, oregano, paprika, ground red pepper, black pepper and salt (if you want it a little sweet, add 1/2 teaspoon brown sugar).
Preheat your grill or a heavy skillet till very hot. (spray with cooking spray or brush with oil first) Dip the fish in melted butter, lay in spice mix, covering both sides. Cook for about 5 minutes, depending on the thickness of the fish. Be prepared because this will really smoke.
The blackening spice is also really good on fried potatoes, chicken, pork chops. . . I try to make it when my herbs are fresh so I have it on hand all the time. This fish would go well with something cool like potato salad or cole slaw. Enjoy!
Sunday, July 19, 2009
Creative Grilling
Today I am trying something new (I even wrote it down in case I liked it). If you are daring enough to try it with me, keep reading. . .
For my marinade, I mixed about 1/4 cup each Worcestershire sauce and lemon juice. To that I added a dash each of cayenne, black pepper and liquid smoke, and a tablespoon (use less if you use dried) each of fresh rosemary, thyme and honey. Then I placed some thick cut pork chops, sliced apples and sliced onions in the marinade to soak.
Later I will grill the chops, with the apples and onions in the grill pan, and serve with cheesy mashed potatoes, corn on the cob and steamed broccoli.
If anyone is interested, in the next few days I will add an extra post when I make and freeze spaghetti sauce with some of my extra tomatoes.
For my marinade, I mixed about 1/4 cup each Worcestershire sauce and lemon juice. To that I added a dash each of cayenne, black pepper and liquid smoke, and a tablespoon (use less if you use dried) each of fresh rosemary, thyme and honey. Then I placed some thick cut pork chops, sliced apples and sliced onions in the marinade to soak.
Later I will grill the chops, with the apples and onions in the grill pan, and serve with cheesy mashed potatoes, corn on the cob and steamed broccoli.
If anyone is interested, in the next few days I will add an extra post when I make and freeze spaghetti sauce with some of my extra tomatoes.
Saturday, July 18, 2009
Bonus Post
Super Duper Easy Cookies
1 cake mix (any flavor)
1 stick butter melted
1 egg
1 cup chips (whatever goes with the flavor cake you have)
Mix all ingredients till moist, drop by rounded spoonfuls on a cookie sheet, bake at 350 for 9-12 minutes, cool on a rack and enjoy.
The possibilities with this recipe are endless, white cake and chocolate chips, chocolate cake and butterscotch chips, strawberry cake, try 1/2 cup of peanut butter in a white cake mix. You are only limited by your own creativity so have fun with this.
1 cake mix (any flavor)
1 stick butter melted
1 egg
1 cup chips (whatever goes with the flavor cake you have)
Mix all ingredients till moist, drop by rounded spoonfuls on a cookie sheet, bake at 350 for 9-12 minutes, cool on a rack and enjoy.
The possibilities with this recipe are endless, white cake and chocolate chips, chocolate cake and butterscotch chips, strawberry cake, try 1/2 cup of peanut butter in a white cake mix. You are only limited by your own creativity so have fun with this.
Barbecue Buffalo Chicken (not) Wings
I guess it is the cool overcast day that makes me crave hot and spicy food. I don't want greasy and fried, though.
I am making my favorite spicy, sweet barbecue sauce and grilling chicken breasts. I start out with equal parts hot sauce and barbecue sauce and add 1/4-1/2 cup of honey, a dash or 2 onion powder, garlic powder, black pepper and a few drops of liquid smoke. Simmer till thick.
Season the chicken breasts with pepper and season salt and grill, basting with the barbecue sauce as they cook. These are good just as they are, but also make a fantastic addition to a green salad. The kids like fries with everything and I have some fresh, yummy sweet corn from Daddy's garden. Shuck and silk the corn, wrap all together in aluminum foil and a 1/4 c water and grill with the chicken. If it is a hot night this keeps the kitchen cool.
The sauce works well as a dip for chicken nuggets, too.
Happy Saturday everyone!
I am making my favorite spicy, sweet barbecue sauce and grilling chicken breasts. I start out with equal parts hot sauce and barbecue sauce and add 1/4-1/2 cup of honey, a dash or 2 onion powder, garlic powder, black pepper and a few drops of liquid smoke. Simmer till thick.
Season the chicken breasts with pepper and season salt and grill, basting with the barbecue sauce as they cook. These are good just as they are, but also make a fantastic addition to a green salad. The kids like fries with everything and I have some fresh, yummy sweet corn from Daddy's garden. Shuck and silk the corn, wrap all together in aluminum foil and a 1/4 c water and grill with the chicken. If it is a hot night this keeps the kitchen cool.
The sauce works well as a dip for chicken nuggets, too.
Happy Saturday everyone!
Friday, July 17, 2009
Face Lift Casserole
The kids and I have decided to do an old (old to them, not to me) movie night tonight. I wanted to fix something easy to clean up so we could get right to the movie.
Brown and drain a roll of breakfast sausage. Scramble 6 eggs with 1 tsp mustard and a dash or 2 of pepper. Add 2 slices bread, cubed (small). Stir in 1 cup shredded cheese and the sausage. Pour into a casserole dish and bake at 350 for 40-45 minuted or until browning on top. Serve with biscuits and fruit and you have an easy supper or breakfast.
This can be made ahead and refrigerated until you need it. The leftovers can be frozen and eaten later. This is a very versatile dish. I have added hash browns, or chopped ham, onions, green peppers, whatever sounds good to you. Be creative and enjoy!
(I don't know why it is called Face Lift Casserole. Mom clipped it out of a newspaper years ago and that was the name on it.)
Brown and drain a roll of breakfast sausage. Scramble 6 eggs with 1 tsp mustard and a dash or 2 of pepper. Add 2 slices bread, cubed (small). Stir in 1 cup shredded cheese and the sausage. Pour into a casserole dish and bake at 350 for 40-45 minuted or until browning on top. Serve with biscuits and fruit and you have an easy supper or breakfast.
This can be made ahead and refrigerated until you need it. The leftovers can be frozen and eaten later. This is a very versatile dish. I have added hash browns, or chopped ham, onions, green peppers, whatever sounds good to you. Be creative and enjoy!
(I don't know why it is called Face Lift Casserole. Mom clipped it out of a newspaper years ago and that was the name on it.)
Thursday, July 16, 2009
Pork Chops with Apples
This is one of the best ways I have found to get my kids to eat pork chops. Of course, this will only work if your kids like cooked apples like mine do.
Trim the visible fat from the chops, and season them with salt and pepper. heat a little oil in a skillet and brown the pork chops and some chopped onion till everything is golden to dark brown. Add a little water and scrape the pan to loosen up the caramelized onions. Peel and slice the apples (any type will do but we like sweeter apples best) into the pan with the chops and onions. Sprinkle in a little cinnamon, maybe 1/2 - 1 tsp, and a 1/4 cup of brown sugar. Cover and let simmer till the pork chops are tender and the apples look like apple sauce.
I like to serve this dish with steamed cabbage, but no one else here likes that so I will make creamed new potatoes and corn on the cob.
The kids and I like to eat the pork and apples all mixed together. My husband, the picky eater, won't eat the apples, but likes the pork chops cooked this way.
Trim the visible fat from the chops, and season them with salt and pepper. heat a little oil in a skillet and brown the pork chops and some chopped onion till everything is golden to dark brown. Add a little water and scrape the pan to loosen up the caramelized onions. Peel and slice the apples (any type will do but we like sweeter apples best) into the pan with the chops and onions. Sprinkle in a little cinnamon, maybe 1/2 - 1 tsp, and a 1/4 cup of brown sugar. Cover and let simmer till the pork chops are tender and the apples look like apple sauce.
I like to serve this dish with steamed cabbage, but no one else here likes that so I will make creamed new potatoes and corn on the cob.
The kids and I like to eat the pork and apples all mixed together. My husband, the picky eater, won't eat the apples, but likes the pork chops cooked this way.
Wednesday, July 15, 2009
Summer Supper on the Grill
Between running with the kids, the movie I promised them today and a birthday party tonight, we have a busy day in store for us today. On days like this it is really nice to have an easy stand-by to fall back on.
Tonight we are having hot dogs, stuffed with cheese and wrapped in bacon. (like hot dogs aren't bad enough for you). Slice a pocket lengthwise in the dog, fill it with cheese, wrap it in mostly cooked but still soft bacon and brush with barbecue sauce. Grill and serve with your favorite hot dog toppings. I like mustard, relish and chopped tomatoes.
These go well with fries or potato salad, slaw, and the summer staple at my house, squash.
Everyone should have something super simple to fall back on when you have a crazy day ahead of you.
Have a great day everyone and Happy Birthday Daddy!
Tonight we are having hot dogs, stuffed with cheese and wrapped in bacon. (like hot dogs aren't bad enough for you). Slice a pocket lengthwise in the dog, fill it with cheese, wrap it in mostly cooked but still soft bacon and brush with barbecue sauce. Grill and serve with your favorite hot dog toppings. I like mustard, relish and chopped tomatoes.
These go well with fries or potato salad, slaw, and the summer staple at my house, squash.
Everyone should have something super simple to fall back on when you have a crazy day ahead of you.
Have a great day everyone and Happy Birthday Daddy!
Tuesday, July 14, 2009
Not So Sloppy Joes
Most kids love sloppy joes. Mine are no exception, but I got tired of the mess a 6 year old can make with such a thing. I made a few alterations to the recipe and life is much easier.
I start out with browned, drained ground beef, a can of sloppy joe sauce, and a little (2-3 tbsp)barbecue sauce. While all this is simmering I mix up a batch of cornbread (a box mix works just as well). Cook the cornbread in your waffle iron and serve the sloppy joes on top of the cornbread waffles, sprinkled with cheese. Eat these sloppy joes with a fork and they don't end up every where.
My waffle iron makes waffle sticks. The kids like to dip the sticks into the sloppy joes, too. Anything is easier than trying to eat them on a bun!
This time of year I don't get really creative with my side dishes. I will serve my standard garden goodies, but these go well with fries or tater tots. Enjoy!
I start out with browned, drained ground beef, a can of sloppy joe sauce, and a little (2-3 tbsp)barbecue sauce. While all this is simmering I mix up a batch of cornbread (a box mix works just as well). Cook the cornbread in your waffle iron and serve the sloppy joes on top of the cornbread waffles, sprinkled with cheese. Eat these sloppy joes with a fork and they don't end up every where.
My waffle iron makes waffle sticks. The kids like to dip the sticks into the sloppy joes, too. Anything is easier than trying to eat them on a bun!
This time of year I don't get really creative with my side dishes. I will serve my standard garden goodies, but these go well with fries or tater tots. Enjoy!
Monday, July 13, 2009
Love My Garden (and Anyone Else's), or What Do I Do With All This Squash?
Here I sit, at the crack of dawn, planning tonight's supper. I have already been out to the garden and I have all sorts of fantastic things to plan around.
However, I also have a picky husband who insists upon meat at every meal so, just for him, I will marinate chicken breasts in barbecue sauce with a little extra Worcestershire sauce and some honey mixed in. Save some of the marinade so you can baste these while they grill. Watch them closely, the honey can make them burn quickly.
For the rest of the meal we will have creamed new potatoes, squash casserole, green beans and corn on the cob. Maybe tomorrow I will get my very first tomato for the year. It seems to be ripening quickly.
How to Freeze Squash
After I post this, I will work on the huge quantity of squash my garden is producing. I will begin by quartering ans slicing them into water with several chicken cubes. Add 1 chopped onion and 1 chopped bell pepper. Simmer till the squash is done. Drain and cool. Divide into freezer bags, 2 cups to each bag, lay flat, label and freeze. Now I will be ready for squash casserole in January.
When you are ready to make the casserole, thaw the squash, add in 1 egg, 1/2 cup mayonnaise, and 1 cup of shredded cheese. Stir well, top with breadcrumbs and bake at 350 for 30-35 minutes.
However, I also have a picky husband who insists upon meat at every meal so, just for him, I will marinate chicken breasts in barbecue sauce with a little extra Worcestershire sauce and some honey mixed in. Save some of the marinade so you can baste these while they grill. Watch them closely, the honey can make them burn quickly.
For the rest of the meal we will have creamed new potatoes, squash casserole, green beans and corn on the cob. Maybe tomorrow I will get my very first tomato for the year. It seems to be ripening quickly.
How to Freeze Squash
After I post this, I will work on the huge quantity of squash my garden is producing. I will begin by quartering ans slicing them into water with several chicken cubes. Add 1 chopped onion and 1 chopped bell pepper. Simmer till the squash is done. Drain and cool. Divide into freezer bags, 2 cups to each bag, lay flat, label and freeze. Now I will be ready for squash casserole in January.
When you are ready to make the casserole, thaw the squash, add in 1 egg, 1/2 cup mayonnaise, and 1 cup of shredded cheese. Stir well, top with breadcrumbs and bake at 350 for 30-35 minutes.
Sunday, July 12, 2009
Pork Tenderloin
I am planing a lazy Sunday, reading, cooking, playing with the kids, maybe a little work in the garden. I am cooking a pork tenderloin on the grill for supper.
I will start with a rub I make with Italian seasoning, fresh rosemary, a little red pepper for spice and a little brown sugar for sweetness. Rub the tenderloin and let sit for 20 minutes or so. I like to start in out in a hot skillet to sear the edges, then transfer to the grill, till done. I will cook mushrooms and onions in the skillet I seared the pork in, the deglaze the pan with a little red wine. Add a can of beef broth and simmer till reduce by 1/2. Slice the pork and serve with the onions, mushrooms and pan sauce over rice with whatever veggies you like. It tastes like you worked all day, but it is really pretty quick and easy.
Have a great Sunday, everyone.
I will start with a rub I make with Italian seasoning, fresh rosemary, a little red pepper for spice and a little brown sugar for sweetness. Rub the tenderloin and let sit for 20 minutes or so. I like to start in out in a hot skillet to sear the edges, then transfer to the grill, till done. I will cook mushrooms and onions in the skillet I seared the pork in, the deglaze the pan with a little red wine. Add a can of beef broth and simmer till reduce by 1/2. Slice the pork and serve with the onions, mushrooms and pan sauce over rice with whatever veggies you like. It tastes like you worked all day, but it is really pretty quick and easy.
Have a great Sunday, everyone.
Saturday, July 11, 2009
Garbage in a Pan
It looks like it will be a busy Saturday so I am looking for something easy and satisfying for supper. The first time I made this dish one of the kids said it looked like table scraps all dumped in a skillet, but they loved it.
I start with enough potatoes for the family, peeled and cubed. Boil these till almost done and drain. While the potatoes are cooking, heat a little oil in a pan, a little chopped onion and a package of smoked sausage or kielbasa cut up small. I quarter, then slice mine. When the sausage is nice and brown, add the drained potatoes and cook till crisp. Because I have picky eaters in my house I caramelize in another pan, mushrooms, a little more onion, maybe some bell pepper if I have any, to add to mine on my plate.
When the sausage and potato mixture is done, sprinkle generously with shredded cheese and serve with a fried egg on top. Add biscuits and you have a meal fit for a lumberjack (or a houseful of hungry, hardworking kids after a busy day)
If you don't like fried eggs, scramble the eggs and mix them in with the sausage and potatoes.
I start with enough potatoes for the family, peeled and cubed. Boil these till almost done and drain. While the potatoes are cooking, heat a little oil in a pan, a little chopped onion and a package of smoked sausage or kielbasa cut up small. I quarter, then slice mine. When the sausage is nice and brown, add the drained potatoes and cook till crisp. Because I have picky eaters in my house I caramelize in another pan, mushrooms, a little more onion, maybe some bell pepper if I have any, to add to mine on my plate.
When the sausage and potato mixture is done, sprinkle generously with shredded cheese and serve with a fried egg on top. Add biscuits and you have a meal fit for a lumberjack (or a houseful of hungry, hardworking kids after a busy day)
If you don't like fried eggs, scramble the eggs and mix them in with the sausage and potatoes.
Friday, July 10, 2009
Dinner and a Movie
My dear husband has plans tonight so the kids and I will be left to our own devices. I am planning a yummy, kid friendly meal and a movie, complete with popcorn and candy.
Tonight I am making calzones. I will make my dough from scratch, using my bread machine, but frozen bread dough or even canned pizza crust dough works just fine. My recipe for the crust follows. Separate the dough into 4 even pieces and roll out. Fill with your favorite, already prepared, pizza toppings (or let the kids fill their own) except for the sauce. Fold over and crimp the edges. paint with melted butter or egg wash and sprinkle with Parmesan cheese. Slice 2-3 vent holes in the top to let steam escape, bake at 350 for 25 minutes or until golden brown and delicious. Serve with a dish of sauce for dipping. YUM!
Pizza Crust
1 1/3 c warm water, 1 pkg yeast, 3 1/2-3 3/4 cups (self-rising)flour, 2T olive oil, 2 T honey, 2 T finely chopped herbs (basil, oregano, thyme, or 1 T Italian seasoning). Starting with the water first, then flour, then all other ingredients, put in bread machine and choose the dough setting. Walk away, it will beep when your dough is ready.
Topping Ideas
browned crumbled sausage, cooked, chopped bacon, pepperoni, chopped ham, bell peppers, pineapple, onions, tomatoes, spinach, ricotta cheese, mozzarella cheese, anything you can think of is good in these. I have filled them with ham and cheese and served them as sandwiches. Be creative and enjoy the movie.
Note: Anyone looking for a good cookbook that covers a wide range of recipes, try "The Joy of Cooking." I was given a copy a few years ago and I use it all the time.
Tonight I am making calzones. I will make my dough from scratch, using my bread machine, but frozen bread dough or even canned pizza crust dough works just fine. My recipe for the crust follows. Separate the dough into 4 even pieces and roll out. Fill with your favorite, already prepared, pizza toppings (or let the kids fill their own) except for the sauce. Fold over and crimp the edges. paint with melted butter or egg wash and sprinkle with Parmesan cheese. Slice 2-3 vent holes in the top to let steam escape, bake at 350 for 25 minutes or until golden brown and delicious. Serve with a dish of sauce for dipping. YUM!
Pizza Crust
1 1/3 c warm water, 1 pkg yeast, 3 1/2-3 3/4 cups (self-rising)flour, 2T olive oil, 2 T honey, 2 T finely chopped herbs (basil, oregano, thyme, or 1 T Italian seasoning). Starting with the water first, then flour, then all other ingredients, put in bread machine and choose the dough setting. Walk away, it will beep when your dough is ready.
Topping Ideas
browned crumbled sausage, cooked, chopped bacon, pepperoni, chopped ham, bell peppers, pineapple, onions, tomatoes, spinach, ricotta cheese, mozzarella cheese, anything you can think of is good in these. I have filled them with ham and cheese and served them as sandwiches. Be creative and enjoy the movie.
Note: Anyone looking for a good cookbook that covers a wide range of recipes, try "The Joy of Cooking." I was given a copy a few years ago and I use it all the time.
Thursday, July 9, 2009
Just Burgers
I am tired of cleaning my kitchen. It seems like I just get it clean when it is time to mess it up again. Tonight I am making hamburgers and hot dogs. How easy is that?
I am doing something a little different. I have a pound of ground bison I found at the grocery, so I am using that instead of beef. Otherwise they burgers are the same. Meat, cracker or bread crumbs, rosemary, thyme, pepper, an egg, a little beer (for moistness), patty out and chill or freeze. This keeps them together on the grill. Grill till done, top with cheese, bacon, whatever you like.
I am getting green beans and squash from my garden so we have those yummies at every meal. I will get tomatoes from Daddy's garden today. My tomatoes are loaded, they just won't turn red. When they do I will have to make sauce and juice and whatever, just to use them up.
Smile and enjoy the sunshine, supper is pretty easy tonight.
I am doing something a little different. I have a pound of ground bison I found at the grocery, so I am using that instead of beef. Otherwise they burgers are the same. Meat, cracker or bread crumbs, rosemary, thyme, pepper, an egg, a little beer (for moistness), patty out and chill or freeze. This keeps them together on the grill. Grill till done, top with cheese, bacon, whatever you like.
I am getting green beans and squash from my garden so we have those yummies at every meal. I will get tomatoes from Daddy's garden today. My tomatoes are loaded, they just won't turn red. When they do I will have to make sauce and juice and whatever, just to use them up.
Smile and enjoy the sunshine, supper is pretty easy tonight.
Wednesday, July 8, 2009
Homemade Noodles, Are You Nuts?
I found this recipe on the web, modified it to fit my family's taste and it is always a hit. It is a little messy, but not difficult to make.
Start with a beef roast (pork would work, too). Brown the roast and some onion in oil or butter. Add 1/2 cup or so of water or broth and bake at 325 till tender, about 3 hours. The crock pot works well for this, too.
While meat is cooking, mix 1 cup flour (if you use all purpose add 1/2 t salt), and egg and 2 T milk into a stiff dough. Roll out thin on a floured surface and cut into narrow (1/8-1/4 inch) strips. Cover and chill till ready to cook.
When the roast is done, remove from the pan and keep warm. Add a can of beef broth to the water in the pan, (you can add enough water to cook the noodles, then thicken with a packet of beef gravy mix) . Boil the liquid, add noodles, cook 8-10 minutes, if you aren't thickening the broth, drain the noodles and serve with the roast.
I also usually add veggies to the roast, carrots, potatoes, whatever you like. The noodles recipe doubles easily and I usually do because my kids love them.
Happy Eating!
Start with a beef roast (pork would work, too). Brown the roast and some onion in oil or butter. Add 1/2 cup or so of water or broth and bake at 325 till tender, about 3 hours. The crock pot works well for this, too.
While meat is cooking, mix 1 cup flour (if you use all purpose add 1/2 t salt), and egg and 2 T milk into a stiff dough. Roll out thin on a floured surface and cut into narrow (1/8-1/4 inch) strips. Cover and chill till ready to cook.
When the roast is done, remove from the pan and keep warm. Add a can of beef broth to the water in the pan, (you can add enough water to cook the noodles, then thicken with a packet of beef gravy mix) . Boil the liquid, add noodles, cook 8-10 minutes, if you aren't thickening the broth, drain the noodles and serve with the roast.
I also usually add veggies to the roast, carrots, potatoes, whatever you like. The noodles recipe doubles easily and I usually do because my kids love them.
Happy Eating!
Tuesday, July 7, 2009
Italian, Yummy!
Today the kids are bickering over spaghetti or lasagna so I am going to make stuffed shells, a salad and some cheese rolls.
Cook the pasta shells (manicotti works, too) first, being careful not to tear them. For the filling mix ricotta or cottage cheese with and egg, Italian seasoning and mozzarella cheese. Carefully fill the shells. lay them open side up in a pan and top with your favorite spaghetti sauce, sprinkle a little mozzarella on top and bake at 350 for 25-30 minutes. Serve to smiling faces. I hope you find this as easy and kid friendly as I have.
For the cheese rolls, melt a stick of butter, add a cup of shredded cheese (whatever type you want), and about a tsp of dill (or garlic powder) and a cup of flour. Mix well. It may be a little dry, if so add a little water. spoon onto a pan and bake for 350 for 20-25 minutes or until brown.
Cook the pasta shells (manicotti works, too) first, being careful not to tear them. For the filling mix ricotta or cottage cheese with and egg, Italian seasoning and mozzarella cheese. Carefully fill the shells. lay them open side up in a pan and top with your favorite spaghetti sauce, sprinkle a little mozzarella on top and bake at 350 for 25-30 minutes. Serve to smiling faces. I hope you find this as easy and kid friendly as I have.
For the cheese rolls, melt a stick of butter, add a cup of shredded cheese (whatever type you want), and about a tsp of dill (or garlic powder) and a cup of flour. Mix well. It may be a little dry, if so add a little water. spoon onto a pan and bake for 350 for 20-25 minutes or until brown.
Monday, July 6, 2009
Monday, Monday
It is Monday after a long weekend. There is no better time for comfort food. I have chicken left over from the cookout we went to this weekend so I am making chicken pot pie.
Start with 3 or 4 cups of chopped cooked chicken. I could talk you through the detailed process of making the creamy gravy with flour and broth and milk, etc. but that defeats the purpose of comfort food. To the chicken add 1 can of cream of chicken soup and a jar of chicken gravy. You can use a can of mixed veg, but I prefer to cook my own, potatoes, carrots, peas, corn. Mix with chicken, pour into a prepared pie shell, top with another pie shell, cut air vents into the top, bake at 350 for 35 minutes, or till brown on top.
If your family likes cheese (and mine does) add shredded cheese to the mix. Easy and quick. Perfect for a Monday night.
Start with 3 or 4 cups of chopped cooked chicken. I could talk you through the detailed process of making the creamy gravy with flour and broth and milk, etc. but that defeats the purpose of comfort food. To the chicken add 1 can of cream of chicken soup and a jar of chicken gravy. You can use a can of mixed veg, but I prefer to cook my own, potatoes, carrots, peas, corn. Mix with chicken, pour into a prepared pie shell, top with another pie shell, cut air vents into the top, bake at 350 for 35 minutes, or till brown on top.
If your family likes cheese (and mine does) add shredded cheese to the mix. Easy and quick. Perfect for a Monday night.
Sunday, July 5, 2009
I Should Be Eating Fresh!
As I sit here in the kitchen, breaking and canning green beans I am planning to make nachos for supper. I should be making something to go with the fresh veggies I have from the garden, but I guess I am tired of looking at these beans today.
I am making beef nachos and chicken nachos (one kid won't eat beef). My nachos are basically tacos served on chips, seasoned ground beef (or shredded chicken), cheese, lettuce, tomatoes, black olives, sour cream, guacamole, and spicy Tex-Mex ranch. Layer the first 3 ingredients on an oven-proof dish and heat till melty and gooey. Top with remaining ingredients and enjoy.
I am using chicken we brought home from the barbecue last night so it will be a little smokey and yummy on the nachos, too.
Now all I need to do is pick out a good movie to round out this gloomy Sunday and it will be perfect. (I'd rather have a football game, but it is the wrong season)
Happy Sunday everyone!
I am making beef nachos and chicken nachos (one kid won't eat beef). My nachos are basically tacos served on chips, seasoned ground beef (or shredded chicken), cheese, lettuce, tomatoes, black olives, sour cream, guacamole, and spicy Tex-Mex ranch. Layer the first 3 ingredients on an oven-proof dish and heat till melty and gooey. Top with remaining ingredients and enjoy.
I am using chicken we brought home from the barbecue last night so it will be a little smokey and yummy on the nachos, too.
Now all I need to do is pick out a good movie to round out this gloomy Sunday and it will be perfect. (I'd rather have a football game, but it is the wrong season)
Happy Sunday everyone!
Saturday, July 4, 2009
Happy 4th of July
Yesterday I promised a couple of cool dishes that would be good for a gathering on a hot day. We are celebrating the holiday by cooking large numbers of chickens on an open fire and watching fireworks. I am making pasta salad and cherry salad.
For the pasta salad, I boil a large bag of spinach and ricotta tortellini, drain, rinse and cool. While the pasta is cooking and cooling chop up whatever veggies are fresh. I used cucumbers, bell peppers and tomatoes. I mixed the veggies and the pasta with ranch salad dressing (just enough to keep it moist, don't over load it). Chill and serve.
The cherry salad uses a can of cherry pie filling, a can of sweetened condensed milk, a small can of crushed pineapple, drained, and a large tub of cool whip. Mix the cherries, pineapple and milk well. Fold in the cool whip. Do this carefully or you will crush the cool whip and have runny salad. Refrigerate till ready to serve.
I also picked a 5 gallon bucket of green beans this morning, so before we get to cook out I have to deal with that. I'll let you know how many jars of green beans I get.
Happy 4th of July everyone.
For the pasta salad, I boil a large bag of spinach and ricotta tortellini, drain, rinse and cool. While the pasta is cooking and cooling chop up whatever veggies are fresh. I used cucumbers, bell peppers and tomatoes. I mixed the veggies and the pasta with ranch salad dressing (just enough to keep it moist, don't over load it). Chill and serve.
The cherry salad uses a can of cherry pie filling, a can of sweetened condensed milk, a small can of crushed pineapple, drained, and a large tub of cool whip. Mix the cherries, pineapple and milk well. Fold in the cool whip. Do this carefully or you will crush the cool whip and have runny salad. Refrigerate till ready to serve.
I also picked a 5 gallon bucket of green beans this morning, so before we get to cook out I have to deal with that. I'll let you know how many jars of green beans I get.
Happy 4th of July everyone.
Friday, July 3, 2009
Too Busy To Cook (much)
Today is a glorious sunny, cool July day. It is also the 4th of July holiday for most working people. (Moms don't get holidays off) We will be out celebrating most of the weekend so today is reserved for things we have to get done here.
Tonight I am grilling hot dogs. You just don't get much easier than that. I will also have fresh green beans (really fresh, as I write this the beans are still in the garden) and new potatoes, maybe squash, too.
Come back tomorrow, I will write about two cool yummy dishes that I am taking to tomorrow's cook out.
Tonight I am grilling hot dogs. You just don't get much easier than that. I will also have fresh green beans (really fresh, as I write this the beans are still in the garden) and new potatoes, maybe squash, too.
Come back tomorrow, I will write about two cool yummy dishes that I am taking to tomorrow's cook out.
Thursday, July 2, 2009
Farmhouse Chicken
This is my version of a recipe I found in a magazine that was sort of a modern day coq-au-vin. I made a few changes to make it work for my picky household and now it is a favorite with the kids.
Marinate boneless, skinless chicken breasts in Italian salad dressing. (1/2 to 1 hour) Preheat a skillet and add a little oil or butter. Brown the chicken in the oil. Cover the pan after you turn to chicken. This helps keep the chicken moist. When the chicken is brown and cooked through, remove it from the pan and pour in 1/2 cup red wine (or chicken broth) and scrape up all the yummy brown goodness that is stuck in the pan. Let this simmer for a few minutes, then add 3-4 T cream cheese and stir, mixing well. A small whisk is the best tool for the job. It will never get completely smooth. When it is mostly smooth, return the chicken to the pan and cover for 5 minutes, stirring now and then. Serve chicken over noodles or rice.
Just an odd tidbit of useless knowledge, coq-au-vin means cock in wine. When the old rooster lost his crow he was cut up and simmered in a creamy wine sauce to make that tough old bird tender. I feel sure everyone wanted to know that. :)
Marinate boneless, skinless chicken breasts in Italian salad dressing. (1/2 to 1 hour) Preheat a skillet and add a little oil or butter. Brown the chicken in the oil. Cover the pan after you turn to chicken. This helps keep the chicken moist. When the chicken is brown and cooked through, remove it from the pan and pour in 1/2 cup red wine (or chicken broth) and scrape up all the yummy brown goodness that is stuck in the pan. Let this simmer for a few minutes, then add 3-4 T cream cheese and stir, mixing well. A small whisk is the best tool for the job. It will never get completely smooth. When it is mostly smooth, return the chicken to the pan and cover for 5 minutes, stirring now and then. Serve chicken over noodles or rice.
Just an odd tidbit of useless knowledge, coq-au-vin means cock in wine. When the old rooster lost his crow he was cut up and simmered in a creamy wine sauce to make that tough old bird tender. I feel sure everyone wanted to know that. :)
Wednesday, July 1, 2009
My Favorite (Sometimes I Get to Cook For Me)
I really like this recipe for Swiss Steak, but no one else here really does. My husband doesn't like tomatoes, my kids aren't big on meat. Sometimes, though, I cook it because I get what I want occasionally.
I start with a round steak or some other fairly tough cut of beef. Trim the fat and cut into serving size pieces. Dredge in flour seasoned with pepper, garlic powder, paprika and chili powder and brown in a skillet. While the beef browns, put enough rice in the bottom of the crock pot to feed your family, add water (or beef broth) for the rice according to the package directions, and a can of tomato sauce. When the meat is nice and brown on both sides arrange on top of the rice and cook on low for 8-10 hours.
I like the tomato sauce on top of the meat, but as I have said, not everyone here does. This goes well with mashed potatoes and green beans. I know, rice and mashed potatoes aren't usually served together but my household thinks potatoes must be served at every meal.
This time of year, if I am using new potatoes, I just scrub them, cook them and mash them without peeling them.
Let me know if you like this dish. Then I can tell my family they are crazy.
I start with a round steak or some other fairly tough cut of beef. Trim the fat and cut into serving size pieces. Dredge in flour seasoned with pepper, garlic powder, paprika and chili powder and brown in a skillet. While the beef browns, put enough rice in the bottom of the crock pot to feed your family, add water (or beef broth) for the rice according to the package directions, and a can of tomato sauce. When the meat is nice and brown on both sides arrange on top of the rice and cook on low for 8-10 hours.
I like the tomato sauce on top of the meat, but as I have said, not everyone here does. This goes well with mashed potatoes and green beans. I know, rice and mashed potatoes aren't usually served together but my household thinks potatoes must be served at every meal.
This time of year, if I am using new potatoes, I just scrub them, cook them and mash them without peeling them.
Let me know if you like this dish. Then I can tell my family they are crazy.
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