Here is another great holiday family breakfast one from our family friend, Debbie Mosebach. YUMMY.
1 stick (split in (2) 4 Tbsp portions)margarine/butter
1 C (3/4 C and then 1/4 C) sugar
2 C all purpose flour
4 tsp baking powder
dash of salt
1 C plus 4tsp milk
2 eggs
1 tsp vanilla extract
Mix together 3/4 C of sugar and 1 Tbsp cinnamon
Preheat the oven to 425 degrees F. Melt 4 Tbsp of the butter. Mix the dry ingredients omitting the cinnamon sugar you just made. Mix the wet ingredients using 4 Tbsp of melted butter. Combine wet and dry ingredients, omitting the other 4 Tbsp of melted butter and cinnamon sugar you just made. Pour the batter into a 9x13" greased pan. Sprinkle cinnamon sugar on top of the batter. Drip the remaining melted butter on top of the batter. Bake for about 15 minutes.
Tuesday, November 26, 2013
Gingerbread Cake
I LOVE this recipe and so does my family. I honestly have no clue where it came from, probably my Mom, but regardless it is really good. I like to make it during the holidays and eat it for breakfast.
2 1/2 C all purpose flour
2 tsp baking powder ( a tiny bit more if above 5000 feet)
2 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/2 C (1 stick) butter, softened
1/2 C Firmly packed brown sugar
1 C unsulphured molasses
1 egg
1 C boiling water
whipped cream (optional)
Preheat the oven to 350 degrees F. Stir the flour, baking powder, ginger, baking soda and cinnamon in a medium bowl. Beat the butter, sugar and molasses together in a large bowl. Mix in the egg. Add the flour mixture alternately with the boiling water to the butter mixture and stir until blended. Pour into a greased 9" square pan and bake 40 minutes. Cool in the pan on a wire rack for about 10 minutes. Invert the cake onto the rack to cool completely. Top with whipped cream :-)
2 1/2 C all purpose flour
2 tsp baking powder ( a tiny bit more if above 5000 feet)
2 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/2 C (1 stick) butter, softened
1/2 C Firmly packed brown sugar
1 C unsulphured molasses
1 egg
1 C boiling water
whipped cream (optional)
Preheat the oven to 350 degrees F. Stir the flour, baking powder, ginger, baking soda and cinnamon in a medium bowl. Beat the butter, sugar and molasses together in a large bowl. Mix in the egg. Add the flour mixture alternately with the boiling water to the butter mixture and stir until blended. Pour into a greased 9" square pan and bake 40 minutes. Cool in the pan on a wire rack for about 10 minutes. Invert the cake onto the rack to cool completely. Top with whipped cream :-)
Monday, November 25, 2013
Hawaiian Sweet Bread
This recipe I found on the net a while back and have used it A LOT. I made this dough into rolls and even hotdog buns. It makes for great ham, egg and cheese sandwiches and awesome for brats. Here is the link to the original recipe, but I will lay it out for ya below along with my pictures.
NOTE: high altitude friends add a tsp baking powder per cup of flour
http://www.ihearteating.com/2013/04/08/hawaiian-sweet-rolls/
In a small saucepan, heat pineapple juice on medium-low until juice reaches about 105 F (basically before it boils).
In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy. (I DO NOT have a stand mixer and have made this many times without one. I have a large glass bowl I use and sometimes use the hand mixer, but this dough requires serious muscle without a stand mixer. YUMMY and worth it though.)
Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
Once the dough comes together and clears the sides, continue to knead for about 1 minute.
Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
Toward the end of the second rise, preheat oven to 350 F.
Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
Immediately brush rolls with butter.
Serve warm or at room temperature.
NOTE: high altitude friends add a tsp baking powder per cup of flour
http://www.ihearteating.com/2013/04/08/hawaiian-sweet-rolls/
1 ½ c. pineapple juice
4 ½ tsp. active dry yeast (2 packets)
2/3 c. granulated sugar
1/2 c. butter, at room temperature, plus extra for brushing rolls
1 tsp. vanilla extract
2 large eggs
5-6 c. bread flour
1 tsp. salt
In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy. (I DO NOT have a stand mixer and have made this many times without one. I have a large glass bowl I use and sometimes use the hand mixer, but this dough requires serious muscle without a stand mixer. YUMMY and worth it though.)
Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
Once the dough comes together and clears the sides, continue to knead for about 1 minute.
Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
Toward the end of the second rise, preheat oven to 350 F.
Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
Immediately brush rolls with butter.
Serve warm or at room temperature.
Thursday, November 21, 2013
Shepherd's Pie (3 ways)
Tonights version:
1 lb ground beef
3/4 C bread crumbs (usually have Italian on hand, but rocking plain tonight)
1/4 C ketchup or BBQ sauce (Had Sweet Baby Rays so that's the choice)
a dash of Worcestershire sauce
1 egg
1/4 cup finely chopped onion
1 C frozen peas and a handful of matchstick carrots chopped up a little (usually I go with a can of drained corn with beef, but peas and carrots are what I had on hand)
1 pkg powdered Idahoan mashed potatoes (cooked, had buttery homestyle tonight, but whatever suits your fancy)
1 C or more sharp cheddar cheese, shredded (I chose Tillamook Vintage White tonight)
Mix the ground beef and bread crumbs, egg, onion and Worcestershire sauce in a bowl and mix well like you would a regular meatloaf (get in there and use your hands) Once the meat mix is together place it in a 9 inch pie pan and flatten it out and flute it up the sides. Pour the peas and carrots into the pie pan on top of the meat mix and set it aside. Make the mashed potatoes then promptly spread that on top of the veggies. Shred the cheese on top of that and put it in a 350 degree F oven for about 30 minutes uncovered.
Now for the other versions...I hope you are getting the idea that really it just depends on what is on hand at the time. The two most popular version outside of the one above are ground turkey with stuffing, potatoes and green beans AND maple pork sausage with corn and mashed potatoes.
1 lb Ground Turkey
1 egg
3/4 C bread crumbs
whatever spices you'd like
1 can green beans drained OR (my favorite is fresh green beans cut into about 2 inch pieces)
1 pkg turkey stuffing
1 pkg Idahoan powder potatoes
1 C shredded sharp cheddar cheese
Mix together the ground turkey, egg and bread crumbs along with whatever spices you like. Flatten into the bottom of the pan and flute along the sides like the other version then put the green beans in the pie pan, then make the pkg of stuffing and the mashed potatoes. Then spread the stuffing over top of the green beans then spread the mashed potatoes on top of that then shred the cheddar cheese on top of that and cook for about 30 minutes at 350 degrees F oven.
1 lb maple pork sausage
(sometimes I add a few tablespoons of real maple syrup to this)
1 egg
3/4 C bread crumbs
1 can drained sweet corn
1 pkg Idahoan potatoes
1 C shredded sharp cheddar cheese
Mix the sausage with the egg and bread crumbs and flatten into the pie pan and flute up the sides like before then pour the drained corn into the meatloaf crust and make the potatoes. Spread the potatoes over the corn and shred the cheese on top and cook for about 30 mins. in a 350 degree F oven.
Wednesday, November 20, 2013
BBQ Beans
This recipe is one we usually had at family/holiday dinners. I am not even sure whether to call it a side dish or a main meal. It originally came from my Aunt Joanne Rudolph. In my house I add a pound of ground beef to this and make a meal of it with a side of good bread. Do whatever you like folks.
BBQ Beans
2 (1lb) cans pork and beans in tomato sauce
2 (15oz) cans 3 bean salad, drained
2 (8oz) cans crushed pineapple
2/3 C BBQ sauce (we like Sweet Baby Rays)
2 Tbsp Worcestershire sauce
1 lb ground beef browned (optional)
Mix all the ingredients in a large pot and bring to a boil. Simmer on low at least 20 minutes. You can put all this in the crockpot for hours on low too and it will come out the same. I still suggest browning the beef first though.
BBQ Beans
2 (1lb) cans pork and beans in tomato sauce
2 (15oz) cans 3 bean salad, drained
2 (8oz) cans crushed pineapple
2/3 C BBQ sauce (we like Sweet Baby Rays)
2 Tbsp Worcestershire sauce
1 lb ground beef browned (optional)
Mix all the ingredients in a large pot and bring to a boil. Simmer on low at least 20 minutes. You can put all this in the crockpot for hours on low too and it will come out the same. I still suggest browning the beef first though.
Chicken Tetrazzini
I will forever love this recipe. It is my Mother's (Linda Capaldi Bagnal). For me, this is comfort food and on this cold rainy day it sounds extra yummy. Classic. (GREAT FOR THANKSGIVING TURKEY LEFTOVER USE)
Chicken Tetrazzini
5 Tbsp cooking oil (veg or canola)
3 T flour
1/4 tsp salt
1 1/2 C chicken broth
1 C sliced mushrooms
2 C chopped cooked chicken
4 oz cooked spaghetti
12 oz pkg American cheese cubed
dry bread crumbs (Italian or Plain preferably)
Blend 3 T oil and 3 T flour over medium heat until smooth. Add salt and broth and cook stirring constantly until thick. Place 2 layers of each chicken, spaghetti, cheese, and sauce alternately into a greased casserole dish. Take the last 2 T oil and mix it with bread crumbs and sprinkle on top then Bake about 25 minutes @ 375 degrees F uncovered.
Chicken Tetrazzini
5 Tbsp cooking oil (veg or canola)
3 T flour
1/4 tsp salt
1 1/2 C chicken broth
1 C sliced mushrooms
2 C chopped cooked chicken
4 oz cooked spaghetti
12 oz pkg American cheese cubed
dry bread crumbs (Italian or Plain preferably)
Blend 3 T oil and 3 T flour over medium heat until smooth. Add salt and broth and cook stirring constantly until thick. Place 2 layers of each chicken, spaghetti, cheese, and sauce alternately into a greased casserole dish. Take the last 2 T oil and mix it with bread crumbs and sprinkle on top then Bake about 25 minutes @ 375 degrees F uncovered.
Maine Chicken Pie
From the kitchen of my old friend's mother, Judy Merrick. I love this recipe because it is simple and my whole family loves it. I sometimes add peas and carrots to it, but that's the only difference. Gage has loved this one since he started eating solid foods. Plus it is cheaper to make this from scratch and tastes better. Enjoy. If you wish to save yourself some time buy a rotisserie chicken from your deli section in the grocery store. YUM.
5-6 lb stewing chicken
3 C water
1 medium onion, peeled
celery
salt and pepper to taste
1/2 C fat skimmed from the broth
2 1/3 C broth
1 2/3 C milk
1/2 C all purpose flour
peas and carrots (optional )
Place the chicken in a large pot with the water, onion, celery and a little salt and pepper. Cover this and bring it to a boil. Simmer fro about 1 and a half to 2 hours or until tender. Remove the chicken meat from the bones when it is cool enough to handle.
Skim off the fat from the water you boiled the chicken in and heat it is a saucepan. blend in the flour. Stir in the broth from the chicken pot and stir in the milk. Cook and stir constantly until thickened. Boil it for about a minute and then add the chicken and peas and carrots(optional). Once incorporated pour it into a 3 quart baking dish. Cover with baking powder biscuits (Bisquick biscuits) and bake at 450 degrees F for 20-25 minutes.
5-6 lb stewing chicken
3 C water
1 medium onion, peeled
celery
salt and pepper to taste
1/2 C fat skimmed from the broth
2 1/3 C broth
1 2/3 C milk
1/2 C all purpose flour
peas and carrots (optional )
Place the chicken in a large pot with the water, onion, celery and a little salt and pepper. Cover this and bring it to a boil. Simmer fro about 1 and a half to 2 hours or until tender. Remove the chicken meat from the bones when it is cool enough to handle.
Skim off the fat from the water you boiled the chicken in and heat it is a saucepan. blend in the flour. Stir in the broth from the chicken pot and stir in the milk. Cook and stir constantly until thickened. Boil it for about a minute and then add the chicken and peas and carrots(optional). Once incorporated pour it into a 3 quart baking dish. Cover with baking powder biscuits (Bisquick biscuits) and bake at 450 degrees F for 20-25 minutes.
Wednesday, November 13, 2013
White Bean Chili
So this recipe can be vegetarian or not. It's up to you. The original recipe calls for chicken and chicken broth. I still use the chicken broth, but not always chicken. You could easily make this with veggie broth. Made this last night and will probably eat it for a few days because I love it. It is a bit on the spicier side too so if you like it milder add less cayenne pepper and less green chile. Also this chili is meant to be creamy, but is perfect without the cream too. Like I said go your own way folks. I usually do this in the Crockpot, but can easily be done on the stovetop too. Enjoy.
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 tsp chopped or minced garlic
1 Tbsp vegetable or canola oil
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15 1/2 oz) white cannellini beans, rinsed and drained
1 can (15 1/2 oz) navy beans, rinsed and drained
1 can (15 1/2 oz) whole kernel corn
1 can (14-1/2 ounces) chicken broth OR 2 tsp Better then Bouillon Chicken base and 16 oz water OR approximately the same amount of veggie broth
2 cans (4 ounces each) chopped green chilies OR about 3/4 of a C of 505 Green Chiles in the jar
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp black pepper
almost 1/2 tsp cayenne pepper
1 C heavy whipping cream
sour cream and shredded cheddar or Monterrey jack cheese for toppings
In a large saucepan, saute the chicken, onion and garlic powder in veggie oil until chicken is no longer pink (or just the onion and garlic). Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in the cream and top each individual bowl with sour cream and cheese or whatever.
IF USING CROCK-POT, start by frying up the chicken, onion, and garlic in the veggie oil until the onion is see through. Then toss all the ingredients in the slow cooker except for the cream, sour cream and cheese. Stir it up well, put the top on and cook on low for about 6 hours. At the 6 hr mark turn it off and add the cream. Mix it well and serve. If you desire a thicker soup add a tablespoon or two of cornstarch mixed well into the cream and then add the corn-starchy cream to the pot and leave on low for another 30 minutes to thicken.
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 tsp chopped or minced garlic
1 Tbsp vegetable or canola oil
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15 1/2 oz) white cannellini beans, rinsed and drained
1 can (15 1/2 oz) navy beans, rinsed and drained
1 can (15 1/2 oz) whole kernel corn
1 can (14-1/2 ounces) chicken broth OR 2 tsp Better then Bouillon Chicken base and 16 oz water OR approximately the same amount of veggie broth
2 cans (4 ounces each) chopped green chilies OR about 3/4 of a C of 505 Green Chiles in the jar
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp black pepper
almost 1/2 tsp cayenne pepper
1 C heavy whipping cream
sour cream and shredded cheddar or Monterrey jack cheese for toppings
In a large saucepan, saute the chicken, onion and garlic powder in veggie oil until chicken is no longer pink (or just the onion and garlic). Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in the cream and top each individual bowl with sour cream and cheese or whatever.
IF USING CROCK-POT, start by frying up the chicken, onion, and garlic in the veggie oil until the onion is see through. Then toss all the ingredients in the slow cooker except for the cream, sour cream and cheese. Stir it up well, put the top on and cook on low for about 6 hours. At the 6 hr mark turn it off and add the cream. Mix it well and serve. If you desire a thicker soup add a tablespoon or two of cornstarch mixed well into the cream and then add the corn-starchy cream to the pot and leave on low for another 30 minutes to thicken.
Friday, November 8, 2013
Chicken Piccata (lemon chicken)
This is a great recipe. I hadn't made it in a long time and so I pulled it out a few weeks ago. Every time I come back to a recipe like this one I wonder why its been so long. This one reminds me of how much I love capers. There are a million recipes out there for this one. It is basically lemon chicken. AWESOME. Quick and easy too. Enjoy. I just bought 2 jars of capers so I can do this one again tonight.
Oh and if you are buying chicken for this, you have two choices, buy regular boneless, skinless breasts and pound 'em out. Mind you, I don't have a mallet so I use my extremely heavy spoon rest and put the chicken in a ziplock bag. Whatever works I say. OR, you could buy already thin cut chicken breasts.
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1/2 cup chicken stock or dry white wine
3 Tbsp lemon juice
1/4 cup non pareil capers (I add more because I like them :-))
1/4 cup fresh chopped parsley
Cut the chicken breast halves horizontally, butterflying them open (or use already thin ones). If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them to about a 1/4-inch thickness.
Mix together the flour, salt, pepper, and grated Parmesan in a bowl with a large bottom. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. (DO NOT put all the chicken in the pan at once or it will not brown right) Brown a piece at a time, well on each side, about 3 minutes per side. Remove the chicken from the pan and put it in the oven on a plate to keep it warm until all the pieces and sauce are ready.
Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley if you like the stuff.
Oh and if you are buying chicken for this, you have two choices, buy regular boneless, skinless breasts and pound 'em out. Mind you, I don't have a mallet so I use my extremely heavy spoon rest and put the chicken in a ziplock bag. Whatever works I say. OR, you could buy already thin cut chicken breasts.
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1/2 cup chicken stock or dry white wine
3 Tbsp lemon juice
1/4 cup non pareil capers (I add more because I like them :-))
1/4 cup fresh chopped parsley
Cut the chicken breast halves horizontally, butterflying them open (or use already thin ones). If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them to about a 1/4-inch thickness.
Mix together the flour, salt, pepper, and grated Parmesan in a bowl with a large bottom. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. (DO NOT put all the chicken in the pan at once or it will not brown right) Brown a piece at a time, well on each side, about 3 minutes per side. Remove the chicken from the pan and put it in the oven on a plate to keep it warm until all the pieces and sauce are ready.
Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley if you like the stuff.
Creamy Chicken Enchiladas
Cream Chicken Enchiladas
2 Tbsp butter
1 onion, thinly sliced
2 C shredded cooked chicken (usually I use about 2 large boneless, skinless breasts)
2 Tbsp diced green chillies or more(I use about 1/2 a cup of 505 green chiles in the glass jar)
4 oz cream cheese (cut into little pieces)
salt
oil
8 taco size flour tortillas (you can squeeze 10 out of this recipe probably)
1/3 C whipping Cream (I often up this to almost a Cup, sometimes I substitute sour cream)
1/3 can cream of chicken soup (I often up this to a full can)
8oz Monterrey Jack cheese (I use more then this, but that's my preference)
chopped green onion, slice black olives (I often don't have either of these so whatever)
Preheat the oven to 375 degrees F. Grease a 9x13 baking dish. Melt the butter in a large skillet over low heat. Add onion and cook, stirring occasionally until onion is limp but not brown, about 20 minutes. Remove from the heat and add the chicken, chillies and cream cheese. Mix it together lightly. Add salt to taste. (this next step I often skip and instead spray the pan with extra veggie oil) Heat about a 1/4 inch of oil in a skillet. Dip the tortillas one at a time into oil and fry until they begin to blister and become limp, but do not let them get crisp. Remove with tongs and drain on paper towels. Spoon some filling down the center of each tortilla. Roll it and set the seam side down in the baking dish. Mix cream of chicken soup with whipping cream and moisten the tops of all the rolled tortillas then sprinkle with grated cheese. Bake uncovered until heated through, about 20 minutes. Garnish with green onions and black olives. Squeeze lime juice over top just before serving.
Buffet Potatoes
Buffet Potatoes is a great recipe from my Aunt Jane Watson. We had this at almost every holiday family gathering since I was little. Everybody likes it, no leftovers on this one I swear.
Buffet Potatoes
2 lbs baby red potatoes
1 tsp salt
3 Tbsp snipped parsely
1 small onion, chopped
3/4 C shredded sharp cheddar cheese
3 Tbsp butter or margarine
3/4 C half and half
Scrub and slice the potatoes in about 1/4 inch slices. Arrange ingredients in 3 layers in a greased 2 quart casserole dish. Start with potatoes, topping each layer with a dash of pepper and 1/3 each of the salt, parsely, onion and cheese. Then dot with butter and pour half and half over the whole thing. Cover and bake at 325 degrees F for an 1 hr and 10 minutes or at 350 F for an hour. Uncover and cook until the potatoes are tender, about 30 minutes longer. Serves 6-8. This recipe doubles well.
Buffet Potatoes
2 lbs baby red potatoes
1 tsp salt
3 Tbsp snipped parsely
1 small onion, chopped
3/4 C shredded sharp cheddar cheese
3 Tbsp butter or margarine
3/4 C half and half
Scrub and slice the potatoes in about 1/4 inch slices. Arrange ingredients in 3 layers in a greased 2 quart casserole dish. Start with potatoes, topping each layer with a dash of pepper and 1/3 each of the salt, parsely, onion and cheese. Then dot with butter and pour half and half over the whole thing. Cover and bake at 325 degrees F for an 1 hr and 10 minutes or at 350 F for an hour. Uncover and cook until the potatoes are tender, about 30 minutes longer. Serves 6-8. This recipe doubles well.
Green Bean Slaw
This one is actually a Fabulous Beekman Boys' recipe. I really like it as an alternative to green bean casserole. Its a great side dish.
Green Bean Slaw
1 1/4 lbs thin green beans
2 Tbsp Extra Virgin Olive Oil
1 garlic clove, minced (I like a tiny bit more)
1/4 C plus 1 Tbsp apple cider vinegar
2 1/2 Tbsp water
1 1/2 tsp Dijon Mustard
1 1/2 tsp honey
1/4 tsp celery seeds
1 medium carrot, cut into fine julienne
1 medium parsnip, cut into fine julienne
1 red bell pepper, cut into fine juliene
1/2 small red onion, thinly sliced
Worcestershire sauce
Hot sauce (I usually have Frank's RedHot on hand)
Salt and Black pepper
1 hard boiled egg, chopped (OPTIONAL)
In a large pot of boiling water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry.
In a large skillet, heat the olive oil. Add the garlic and cook over medium heat until fragrant, only about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion. Toss until warmed through, about a minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper to your preference. Garnish it with chopped egg and serve. (I leave the egg out personal preference).
Green Bean Slaw
1 1/4 lbs thin green beans
2 Tbsp Extra Virgin Olive Oil
1 garlic clove, minced (I like a tiny bit more)
1/4 C plus 1 Tbsp apple cider vinegar
2 1/2 Tbsp water
1 1/2 tsp Dijon Mustard
1 1/2 tsp honey
1/4 tsp celery seeds
1 medium carrot, cut into fine julienne
1 medium parsnip, cut into fine julienne
1 red bell pepper, cut into fine juliene
1/2 small red onion, thinly sliced
Worcestershire sauce
Hot sauce (I usually have Frank's RedHot on hand)
Salt and Black pepper
1 hard boiled egg, chopped (OPTIONAL)
In a large pot of boiling water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry.
In a large skillet, heat the olive oil. Add the garlic and cook over medium heat until fragrant, only about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion. Toss until warmed through, about a minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper to your preference. Garnish it with chopped egg and serve. (I leave the egg out personal preference).
Thursday, November 7, 2013
Creamy Rice and Squash Casserole
My Grandmother Bagnal made this one for us as kids. I love it. I want to give you a heads up about a shortcut though. I won't use the shortcut unless I am broke, but here goes. *Do not use broth, or whipping cream or flour and butter. Instead use two cans of cream of chicken soup or cream of mushroom if you are going veggie. You may want to add a little milk or water and heat it up until its a smooth sauce before mixing in the veggies and rice, but it just means you don't have to make a true roux. Easier.
Creamy Rice and Squash Casserole
1/4 C plus 1 Tbsp butter or margarine, divided
2 C chopped yellow squash
1 C chopped onion
2 (14 1/2oz )cans of diced tomatoes, drained (Italian Style)
1/4 C all purpose flour
2 C chicken broth (or veggie broth)
4 C cooked rice
1/2 C whipping cream
1 Tbsp dried basil
1 Tbsp dried parsely flakes
1/4 tsp black pepper
1/4 C grated Parmesan cheese
Melt 1 Tbsp butter in a large skillet over medium-high heat; add squash, onion, and tomatoes, and cook until squash is tender, stirring often. Set the veggies aside.
(*If you are using cream of chicken or mushroom soup then skip this part as noted above) Melt the remaining 1/4 C of butter in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth alternately with the whipping cream; cook over medium heat, stirring constantly, until the mixture is thickened.
Stir in the veggies, rice and next 4 ingredients. Pour into a lightly greased casserole dish. Bake at 350 degrees F for 30 minutes.
Creamy Rice and Squash Casserole
1/4 C plus 1 Tbsp butter or margarine, divided
2 C chopped yellow squash
1 C chopped onion
2 (14 1/2oz )cans of diced tomatoes, drained (Italian Style)
1/4 C all purpose flour
2 C chicken broth (or veggie broth)
4 C cooked rice
1/2 C whipping cream
1 Tbsp dried basil
1 Tbsp dried parsely flakes
1/4 tsp black pepper
1/4 C grated Parmesan cheese
Melt 1 Tbsp butter in a large skillet over medium-high heat; add squash, onion, and tomatoes, and cook until squash is tender, stirring often. Set the veggies aside.
(*If you are using cream of chicken or mushroom soup then skip this part as noted above) Melt the remaining 1/4 C of butter in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth alternately with the whipping cream; cook over medium heat, stirring constantly, until the mixture is thickened.
Stir in the veggies, rice and next 4 ingredients. Pour into a lightly greased casserole dish. Bake at 350 degrees F for 30 minutes.
Brickle
Here is another yummy treat from my Grandmother Bagnal. It is called Brickle and I have no idea why exactly, but its awesome. Salty, sweet badness. Enjoy.
Brickle
1 stack saltine crackers
12 oz chocolate chips (milk, dark)
Caramel sauce
1 C butter
1 C packed dark or light brown sugar
According to my Grandmother's notes you should line the pan with foil, but I think parchment may work better. I haven't tried this in a while so I will let you know. The point is that the pan ought to be lined so you can get the thing out easier and makes clean up easier too. Get a brownie pan (usually a square 9x9x3 or something close) and place a single layer of saltine crackers in it. Cook the butter and sugar together on low hear until it becomes a sauce, about 5 minutes or so. Pour the sauce on the saltine crackers while it is still hot. Bake in a 350 degree F oven for about 10 minutes or until the mixture becomes very bubbly. Remove from the oven immediately; place the chocolate chips on top. Let the chocolate chips melt slightly and then take a spatula and spread it over. Return to the oven to melt the chips for one more minute. Take it out and let it cool. Remove from the pan and break into pieces.
Brickle
1 stack saltine crackers
12 oz chocolate chips (milk, dark)
Caramel sauce
1 C butter
1 C packed dark or light brown sugar
According to my Grandmother's notes you should line the pan with foil, but I think parchment may work better. I haven't tried this in a while so I will let you know. The point is that the pan ought to be lined so you can get the thing out easier and makes clean up easier too. Get a brownie pan (usually a square 9x9x3 or something close) and place a single layer of saltine crackers in it. Cook the butter and sugar together on low hear until it becomes a sauce, about 5 minutes or so. Pour the sauce on the saltine crackers while it is still hot. Bake in a 350 degree F oven for about 10 minutes or until the mixture becomes very bubbly. Remove from the oven immediately; place the chocolate chips on top. Let the chocolate chips melt slightly and then take a spatula and spread it over. Return to the oven to melt the chips for one more minute. Take it out and let it cool. Remove from the pan and break into pieces.
Corn Spoon Bread
This one is from my Grandmother Bagnal. Best cornbread you will ever eat. Mmmmm.
Corn Spoon Bread
2 slightly beaten eggs
small pkg corn muffin mix
8 oz can cream style corn
8 oz can whole kernel corn, drained
8 Tbsp melted butter
8 oz sour cream
Preheat the oven to 350 degrees F. Mix it all together well by hand. Spread it in a lightly greased 11x7 pan. Bake about 50 minutes at 350 degrees F.
Corn Spoon Bread
2 slightly beaten eggs
small pkg corn muffin mix
8 oz can cream style corn
8 oz can whole kernel corn, drained
8 Tbsp melted butter
8 oz sour cream
Preheat the oven to 350 degrees F. Mix it all together well by hand. Spread it in a lightly greased 11x7 pan. Bake about 50 minutes at 350 degrees F.
Nantucket Cranberry Pie
This one is from my Mom, Linda Capaldi Bagnal. I am not sure where she got it, but we have enjoyed it for years. It is definitely the time of year for cranberries although you can freeze a bag of berries and make this any time of year. I am not a big cake person, but I love pie and this one is soooo good.
Nantucket Cranberry Pie
2 C raw cranberries
1/2 C sugar
2 C chopped walnuts or pecans
3/4 C melted margarine
1 C sugar
1 C flour
1 tsp almond extract
2 eggs, beaten
Grease a 10" pie plate. Preheat the oven to 325 degrees F. Wash and pick over the berries. Put the berries in the bottom of the greased pie plate. Mix half a cup of sugar and the nuts and sprinkle over the berries. Mix the remaining cup of sugar with melted margarine and then add the flour and almond extract. Add the beaten eggs and stir until smooth. Pour this over the ingredients in the pie plate. Bake at 325 degrees F for 40 minutes or until the crust is a light brown.
Nantucket Cranberry Pie
2 C raw cranberries
1/2 C sugar
2 C chopped walnuts or pecans
3/4 C melted margarine
1 C sugar
1 C flour
1 tsp almond extract
2 eggs, beaten
Grease a 10" pie plate. Preheat the oven to 325 degrees F. Wash and pick over the berries. Put the berries in the bottom of the greased pie plate. Mix half a cup of sugar and the nuts and sprinkle over the berries. Mix the remaining cup of sugar with melted margarine and then add the flour and almond extract. Add the beaten eggs and stir until smooth. Pour this over the ingredients in the pie plate. Bake at 325 degrees F for 40 minutes or until the crust is a light brown.
Tuesday, November 5, 2013
Asian Rolls
I made this one up for a holiday work party. I have used it many times since and it has been adapted depending on what I have in the house. The sauce MAKES IT. My favorite version of the following recipe is using ground pork, cabbage, a little matchstick carrots and wonton wrappers. I am sure it would be awesome deep fried, however, I usually don't do that. Great as an appetizer for holiday parties because it is much more filling then most of the sweets people tend to bring, but I have it for dinner at home and just do some rice or something with it.
NOTE, I have done this recipe without cooking the meat ahead of time and with. If you choose to not cook the meat before adding it to the filling then please make sure your rolls are not overfilled as they will not cook properly. I often precook the meat just to make sure it is fully cooked.
Filling -
1/3 C. chopped scallions
3 T. chopped fresh cilantro
1/2 tsp. ground ginger
1 lb ground pork (or chicken or turkey or tofu, whatever)
2 T. low-sodium soy sauce
1 tsp chili garlic sauce
1 egg - separated
1/2 C. can of water chestnuts, chopped (if using chicken go water chestnuts, if using pork go with shredded cabbage or bean sprouts or bamboo shoots and maybe some julienne carrots or jicama)
1 pkg egg roll wrappers, or wonton wrappers if you want smaller ones or even Phillo dough
1 tsp. each white and black sesame seeds (or toasted sesames which is what I usually have on hand)
Sauce-
1/2 C, plum jam
2 T. lime juice
2 T water
1 T. ketchup
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes (I use the powder not the flakes, but whatever)
3 T. cilantro (if you like)
NOTE: This recipe is adaptable to almost any kind of meat or straight veggies. Like I said its about the sauce. You can also put these in a deep fryer or fry in a pan instead of cooking in the oven. If you fry them, please skip the egg wash on the outside.
Preheat oven to 400 and line baking sheet with parchment paper.
Mince scallions, add 3 T. cilantro, and ginger in a bowl and mix. Add soy sauce, chili sauce, and egg white and continue mixing (if you have a chopper mix it all together in there and pulse until coarsely chopped). Add pork (or chicken) and cabbage (or water chestnuts) and fold it in by hand.
Place some mixture in the middle of 3 sheets of phyllo or one wonton wrapper or egg roll wrapper and roll it up leaving it seam side down on the parchment paper. Make sure you pinch all the ends closed (especially if deep frying). Divide mixture between portions of dough , spreading along bottom edge of each piece of pastry. When using wonton or egg roll wrappers just use your finger and with water, wet the edge all the way around so it sticks to itself.
Beat yolk with 1 Tbsp water, brush onto logs, then sprinkle with sesame seeds.
Bake until golden, 20-25 minutes, let cool slightly, then slice each log into 1-inch pieces if using phyllo or just leave it if using wonton or egg roll wrappers.
Simmer all sauce ingredients in a saucepan over medium heat for 5 minutes. let cool and add remaining cilantro (or not...I prefer leaving the cilantro out of the sauce portion).
Dip the rolls in the sauce and ENJOY.
NOTE, I have done this recipe without cooking the meat ahead of time and with. If you choose to not cook the meat before adding it to the filling then please make sure your rolls are not overfilled as they will not cook properly. I often precook the meat just to make sure it is fully cooked.
Filling -
1/3 C. chopped scallions
3 T. chopped fresh cilantro
1/2 tsp. ground ginger
1 lb ground pork (or chicken or turkey or tofu, whatever)
2 T. low-sodium soy sauce
1 tsp chili garlic sauce
1 egg - separated
1/2 C. can of water chestnuts, chopped (if using chicken go water chestnuts, if using pork go with shredded cabbage or bean sprouts or bamboo shoots and maybe some julienne carrots or jicama)
1 pkg egg roll wrappers, or wonton wrappers if you want smaller ones or even Phillo dough
1 tsp. each white and black sesame seeds (or toasted sesames which is what I usually have on hand)
Sauce-
1/2 C, plum jam
2 T. lime juice
2 T water
1 T. ketchup
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes (I use the powder not the flakes, but whatever)
3 T. cilantro (if you like)
NOTE: This recipe is adaptable to almost any kind of meat or straight veggies. Like I said its about the sauce. You can also put these in a deep fryer or fry in a pan instead of cooking in the oven. If you fry them, please skip the egg wash on the outside.
Preheat oven to 400 and line baking sheet with parchment paper.
Mince scallions, add 3 T. cilantro, and ginger in a bowl and mix. Add soy sauce, chili sauce, and egg white and continue mixing (if you have a chopper mix it all together in there and pulse until coarsely chopped). Add pork (or chicken) and cabbage (or water chestnuts) and fold it in by hand.
Place some mixture in the middle of 3 sheets of phyllo or one wonton wrapper or egg roll wrapper and roll it up leaving it seam side down on the parchment paper. Make sure you pinch all the ends closed (especially if deep frying). Divide mixture between portions of dough , spreading along bottom edge of each piece of pastry. When using wonton or egg roll wrappers just use your finger and with water, wet the edge all the way around so it sticks to itself.
Beat yolk with 1 Tbsp water, brush onto logs, then sprinkle with sesame seeds.
Bake until golden, 20-25 minutes, let cool slightly, then slice each log into 1-inch pieces if using phyllo or just leave it if using wonton or egg roll wrappers.
Simmer all sauce ingredients in a saucepan over medium heat for 5 minutes. let cool and add remaining cilantro (or not...I prefer leaving the cilantro out of the sauce portion).
Dip the rolls in the sauce and ENJOY.
Broccoli Salad
Here is another good family recipe from my Great Aunt Joanne Baker. I hope to bug her for more recipes soon because we are talking about a woman with ten children. She not only knows how to cook some tasty food, but knows how to do so cheaply.
Broccoli Salad
1-2 bunches broccoli, washed and chopped
12 slices of bacon, fried and crumbled
1 C sunflower seeds
1 C raisins
1 medium red onion, diced
Dressing
1 C mayonnaise
1/2 C light brown sugar
2 Tbsp red wine vinegar
Chop the broccoli and onion and slice up the cooked bacon. Toss all of it in a large bowl and toss in the sunflower seeds and raisins. Mix the dressing ingredients together in a smaller bowl and pour over the other ingredients. Toss it all together then refrigerate for at least 2 hours and serve.
Broccoli Salad
1-2 bunches broccoli, washed and chopped
12 slices of bacon, fried and crumbled
1 C sunflower seeds
1 C raisins
1 medium red onion, diced
Dressing
1 C mayonnaise
1/2 C light brown sugar
2 Tbsp red wine vinegar
Chop the broccoli and onion and slice up the cooked bacon. Toss all of it in a large bowl and toss in the sunflower seeds and raisins. Mix the dressing ingredients together in a smaller bowl and pour over the other ingredients. Toss it all together then refrigerate for at least 2 hours and serve.
Tortellini Soup
So its pretty cold up here today so I decided to post a soup recipe. This one is from my Aunt Joanne Rudolph. Love you to pieces. This is a great soup and I am not a big soup person.
Tortellini Soup
3 cloves of garlic (smashed with back of your knife or if you have a garlic press use it)
1 T olive oil
1 chopped carrot
1 chopped onion
1 48oz can of chicken broth
1 9oz pkg of frozen tortellini
1 10oz pkg frozen spinach
2 14oz cans of stewed tomatoes
Cook the garlic in the olive oil in a large saucepan. Add the carrot and onion and cook for about 2 minutes. Add your chicken broth and tortellini. Heat to boiling then turn the heat down and simmer for 10 minutes or so. Add your spinach and tomatoes and simmer for another 5 minutes. Sprinkle with Parmesan cheese and enjoy.
Tortellini Soup
3 cloves of garlic (smashed with back of your knife or if you have a garlic press use it)
1 T olive oil
1 chopped carrot
1 chopped onion
1 48oz can of chicken broth
1 9oz pkg of frozen tortellini
1 10oz pkg frozen spinach
2 14oz cans of stewed tomatoes
Cook the garlic in the olive oil in a large saucepan. Add the carrot and onion and cook for about 2 minutes. Add your chicken broth and tortellini. Heat to boiling then turn the heat down and simmer for 10 minutes or so. Add your spinach and tomatoes and simmer for another 5 minutes. Sprinkle with Parmesan cheese and enjoy.
Monday, November 4, 2013
Coleslaw
Since I posted the pork recipe I figured you'd appreciate the coleslaw to go with it. So here ya go. This is my version of what is basically KFC coleslaw. The big difference is that I choose not to diced the veggies so finely, but feel free if it makes you happy. Like I said before I like it saucy, so its about the sauce in my eyes.
Veggies
8 cups finely sliced cabbage (about 1 head of cabbage)
1/4 cup shredded carrots
2 tablespoons finely chopped onions
Sauce/Dressing:
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk (I usually have to powdered stuff on hand, just follow the directions on the back if you have this powdered stuff too, but if you actually have regular buttermilk then by all means use it)
1 1/2 tablespoons white vinegar (you could use apple cider vinegar too)
2 1/2 tablespoons lemon juice
Shred and chop all the veggies and toss them in a big bowl. Mix together all the dressing ingredients in another bowl until it is well mixed and smooth. Pour the sauce over the veggies and toss it all together. Refrigerate it for a few hours to let it all meld together.
Veggies
8 cups finely sliced cabbage (about 1 head of cabbage)
1/4 cup shredded carrots
2 tablespoons finely chopped onions
Sauce/Dressing:
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk (I usually have to powdered stuff on hand, just follow the directions on the back if you have this powdered stuff too, but if you actually have regular buttermilk then by all means use it)
1 1/2 tablespoons white vinegar (you could use apple cider vinegar too)
2 1/2 tablespoons lemon juice
Shred and chop all the veggies and toss them in a big bowl. Mix together all the dressing ingredients in another bowl until it is well mixed and smooth. Pour the sauce over the veggies and toss it all together. Refrigerate it for a few hours to let it all meld together.
Crockpot Pork Roast
http://www.skinnytaste.com/2011/06/crock-pot-kalua-pork.html
PLEASE check out other recipes on the Skinnytaste website. They are great :-)
I took this recipe from Skinnytaste.com a long while ago. I have seen it in all kinds of places and all fairly similar. This is by far the easiest, tastiest, most versatile recipe EVER. In my house we love pork in any form really. So here is a recipe for a pork roast/loin that mimics the Hawaiian Luaus. I make a 3-4 lb pork roast or loin using this recipe and use a few tricks for leftovers throughout the week. I will share those with you too. I am sharing this today because we are making this in my house tomorrow and probably at least once a month if not more. You will not be disappointed.
3-4lb pork roast or loin, bone in or out
1 Tbsp Coarse Sea Salt
1 Tbsp Mesquite Liquid Smoke
YES THAT REALLY IS IT FOR INGREDIENTS
Take you pork and stab holes in it all over. Pour the salt on the pork while it is in the Crockpot (slow cooker) and rub it all over. Drizzle the liquid smoke on top. Now set the slow cooker on Low and cook for about 10 hrs. And wahlah! DONE.
Okay, so here is how it goes down at my house. First night, we shred some of the pork and put it on Bolillo rolls with Sweet Baby Ray's BBQ sauce and serve a side of some sort (coleslaw, mac salad, potato salad, side salad, green beans, corn, whatever you want).
Next time, you can do either of the following. We usually do pork tacos or a casserole. So here goes.
We make our own taco seasoning in this house, but a packet of pre-made taco spice mix works fine.
Taco Spice Mix
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
(Mix these all together then pour the mix on about 1 pound of meat)
I chop up some of the remaining pork and toss it in a frying pan with a little olive oil or veggie oil and the spices mix. I just heat it up until its all well blended and hot again. In the meantime, I have somebody chop some iceberg lettuce, and shred some cheddar cheese and perhaps if I have some chop a tomato or two. Set out some sour cream, tortillas and the rest of the fixings and there you have yummy pork tacos.
The other most common leftover use for this pork in my house is a casserole. I chop up the pork. Make a cup of rice. Mix together the cooked rice, the chopped pork, a can of whatever veggie you like (we use peas or spinach) or not. Then add a can of cream of mushroom soup and mix it all together. Spray some cooking spray on the casserole dish. Throw this mix in the greased casserole dish and cook it at 375 F oven for about 30 minutes. You can top it with cheese or breadcrumbs or whatever you'd like.
PLEASE check out other recipes on the Skinnytaste website. They are great :-)
I took this recipe from Skinnytaste.com a long while ago. I have seen it in all kinds of places and all fairly similar. This is by far the easiest, tastiest, most versatile recipe EVER. In my house we love pork in any form really. So here is a recipe for a pork roast/loin that mimics the Hawaiian Luaus. I make a 3-4 lb pork roast or loin using this recipe and use a few tricks for leftovers throughout the week. I will share those with you too. I am sharing this today because we are making this in my house tomorrow and probably at least once a month if not more. You will not be disappointed.
3-4lb pork roast or loin, bone in or out
1 Tbsp Coarse Sea Salt
1 Tbsp Mesquite Liquid Smoke
YES THAT REALLY IS IT FOR INGREDIENTS
Take you pork and stab holes in it all over. Pour the salt on the pork while it is in the Crockpot (slow cooker) and rub it all over. Drizzle the liquid smoke on top. Now set the slow cooker on Low and cook for about 10 hrs. And wahlah! DONE.
Okay, so here is how it goes down at my house. First night, we shred some of the pork and put it on Bolillo rolls with Sweet Baby Ray's BBQ sauce and serve a side of some sort (coleslaw, mac salad, potato salad, side salad, green beans, corn, whatever you want).
Next time, you can do either of the following. We usually do pork tacos or a casserole. So here goes.
We make our own taco seasoning in this house, but a packet of pre-made taco spice mix works fine.
Taco Spice Mix
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
(Mix these all together then pour the mix on about 1 pound of meat)
I chop up some of the remaining pork and toss it in a frying pan with a little olive oil or veggie oil and the spices mix. I just heat it up until its all well blended and hot again. In the meantime, I have somebody chop some iceberg lettuce, and shred some cheddar cheese and perhaps if I have some chop a tomato or two. Set out some sour cream, tortillas and the rest of the fixings and there you have yummy pork tacos.
The other most common leftover use for this pork in my house is a casserole. I chop up the pork. Make a cup of rice. Mix together the cooked rice, the chopped pork, a can of whatever veggie you like (we use peas or spinach) or not. Then add a can of cream of mushroom soup and mix it all together. Spray some cooking spray on the casserole dish. Throw this mix in the greased casserole dish and cook it at 375 F oven for about 30 minutes. You can top it with cheese or breadcrumbs or whatever you'd like.
Reuben Loaf
This one is from my Mother, Linda Capaldi Bagnal. We all loved this one growing up. It is a Reuben Sandwich made portable. I am pretty sure every time she made this she had to make multiple loaves because we ate it so fast.
Reuben Loaf
1 loaf of frozen bread dough
1/4 C thousand island dressing
6oz thinly sliced corned beef
1/4 lb Swiss or Gruyere cheese
1 8oz can of sauerkraut, well drained
Spray the frozen bread load with cooking spray and lay in on a cookie sheet to thaw and rise until its has doubled. When ready spray the whole pan with cooking spray and stretch the dough out to the size of the pan like pizza dough. Preheat the oven to 400 degrees F. Spread dressing lengthwise down the center of the dough. Top it with corned beef and cheese and sauerkraut. On the other 2/3 cut dough in one inch strips. One at a time cross the strips over the center mixture on a diagonal so it looks braided. I am pretty sure you will sort of be able to pinch the ends closed as well. Bake at 400 degrees F for 25 minutes or until brown and bubbly. Cool and slice to serve.
The diagram below is all I have to illustrate the process as of right now, but next time I make this I will take pictures and post it. The slashes between the dough represent the cuts you will make so basically you have 1 inch strips all along both sides of the down while the toppings are all down the middle. This way you can braid the strips by crossing one side of strips alternately over the other and covering the contents.
Dough / Dough / Dough / Dough / Dough / Dough / Dough / Dough
ToppingsToppingsToppingsToppingsToppingsToppingsToppings
Dough / Dough / Dough / Dough / Dough / Dough / Dough / Dough
Reuben Loaf
1 loaf of frozen bread dough
1/4 C thousand island dressing
6oz thinly sliced corned beef
1/4 lb Swiss or Gruyere cheese
1 8oz can of sauerkraut, well drained
Spray the frozen bread load with cooking spray and lay in on a cookie sheet to thaw and rise until its has doubled. When ready spray the whole pan with cooking spray and stretch the dough out to the size of the pan like pizza dough. Preheat the oven to 400 degrees F. Spread dressing lengthwise down the center of the dough. Top it with corned beef and cheese and sauerkraut. On the other 2/3 cut dough in one inch strips. One at a time cross the strips over the center mixture on a diagonal so it looks braided. I am pretty sure you will sort of be able to pinch the ends closed as well. Bake at 400 degrees F for 25 minutes or until brown and bubbly. Cool and slice to serve.
The diagram below is all I have to illustrate the process as of right now, but next time I make this I will take pictures and post it. The slashes between the dough represent the cuts you will make so basically you have 1 inch strips all along both sides of the down while the toppings are all down the middle. This way you can braid the strips by crossing one side of strips alternately over the other and covering the contents.
Dough / Dough / Dough / Dough / Dough / Dough / Dough / Dough
ToppingsToppingsToppingsToppingsToppingsToppingsToppings
Dough / Dough / Dough / Dough / Dough / Dough / Dough / Dough
Breakfast Pizza
Here is a classic from my Grandmother Bagnal. Easy. This is a good one because it is kid friendly, in other words portable and tasty. And who doesn't like crescent rolls, really? Enjoy.
Pillsbury crescent roll dough (regular size)
1 pkg bacon (your choice on what brand or how much...I use Farmland Hickory and almost whole pkg) cooked and crumbled
1 C grated Swiss cheese
1 C grated sharp cheddar cheese
3 eggs
3/4 C milk (I use whole)
2 T dried minced onion
1 T dried parsley
1/4 C green bell pepper (thinly diced)
Preheat the oven to 375 degrees F. Line a 9x13 greased pan with the crescent roll dough making sure there are no holes. Pinch all the seems closed with your fingers and it should cover at least the bottom of the pan. Cover the dough with the cheeses and slightly beat the eggs with milk. Pour the beaten egg mixture over the cheese. Sprinkle with bacon, onion, parsley and green bell pepper. Bake at 375 degrees F for 18 to 20 minutes. Cut it into squares and serve.
Pillsbury crescent roll dough (regular size)
1 pkg bacon (your choice on what brand or how much...I use Farmland Hickory and almost whole pkg) cooked and crumbled
1 C grated Swiss cheese
1 C grated sharp cheddar cheese
3 eggs
3/4 C milk (I use whole)
2 T dried minced onion
1 T dried parsley
1/4 C green bell pepper (thinly diced)
Preheat the oven to 375 degrees F. Line a 9x13 greased pan with the crescent roll dough making sure there are no holes. Pinch all the seems closed with your fingers and it should cover at least the bottom of the pan. Cover the dough with the cheeses and slightly beat the eggs with milk. Pour the beaten egg mixture over the cheese. Sprinkle with bacon, onion, parsley and green bell pepper. Bake at 375 degrees F for 18 to 20 minutes. Cut it into squares and serve.
Artichoke & Spinach Dip
I love artichokes and spinach and cheese soooooo this happened. It is tasty and best on good Italian bread. I have no idea why this is in my head this morning and it probably isn't the healthiest recipe. I just frankly don't care if it is healthy or not today. YUMMY.
2 1/2 tsp salted butter
1/4 (of a 10oz) pkg of frozen chopped spinach
1/4 (of a 14oz) can of artichoke hearts drained and chopped
3/8 (of an 8oz) pkg cream cheese
3/8 (of a 16oz) pkg sour cream
3 Tbsp plus 1 1/4 tsp Parmesan Cheese
Garlic Salt to taste
Melt the butter in a large saucepan over medium heat. Stir in the spinach and artichokes and cook until tender about 5 minutes or so. Mix in the cream cheese and sour cream into that mix. Stir in the Parmesan cheese and garlic salt. Cook stirring occasionally until it is thickened which should be about 10-15 minutes. Serve it warm.
2 1/2 tsp salted butter
1/4 (of a 10oz) pkg of frozen chopped spinach
1/4 (of a 14oz) can of artichoke hearts drained and chopped
3/8 (of an 8oz) pkg cream cheese
3/8 (of a 16oz) pkg sour cream
3 Tbsp plus 1 1/4 tsp Parmesan Cheese
Garlic Salt to taste
Melt the butter in a large saucepan over medium heat. Stir in the spinach and artichokes and cook until tender about 5 minutes or so. Mix in the cream cheese and sour cream into that mix. Stir in the Parmesan cheese and garlic salt. Cook stirring occasionally until it is thickened which should be about 10-15 minutes. Serve it warm.
Subscribe to:
Posts (Atom)