Christmas Eve and Christmas Day 2013

Christmas Eve Dinner

Horseradish-Crusted Steak Roulade
Mashed Potatoes
Roasted Veggies
Rolls (see bread page)
Maple Creme Brulee with fresh berries and whipped cream
Red Velvet Cake

Christmas Day Breakfast
Cinnamon Rolls (see bread page)
Breakfast Casserole and Hash Browns/home style potatoes (see 2012 Christmas)

Christmas Day Lunch/Dinner
Squash Soup
Steak Sandwiches (leftovers)

Horseradish-Crusted Steak Roulade  http://www.foodnetwork.com/recipes/food-network-kitchens/horseradish-crusted-steak-roulade-recipe/index.html

Pan Gravy: 

• 3 tablespoons all-purpose flour
• 2-3 cups low sodium beef broth
• 1/2 cup red wine
• Pan juices/drippings from Roasting Pan
• Salt and pepper
• In a container with a lid, place 1/2 cup broth, 1 tsp salt and pepper, and flour. Put lid on and shake vigorously to make the "slurry". Place the Roasting pan with the juice on stove and heat on high heat. Pour in the wine. Scrape the bottom of pan to remove the bits. If the roasting pan is not big enough to hold the rest of the broth, pour drippings into a sauce pan - CAREFULLY.  Add the rest of the broth and the slurry. Whisk. Boil, stirring constantly, over high heat until thickened. Take off heat once the sauce is just thickened, if you keep heating after it thickens it will turn to solid jelly looking thing when it cools.

Mashed Potatoes

3  pounds red skinned potatoes

2+ tbsp salt

1 cup half-and-half

2 tbsp butter

6 cloves garlic, crushed

Directions

Peel (optional, if desired) wash and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Add garlic to water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half in a medium saucepan over medium heat until simmering. Remove from heat, add butter, and set aside.

Remove the potatoes, drain. Add half-and-half/butter and mash together with potatoes. Add salt and pepper if necessary/desired. Serve warm.

Roast Root Vegetables

16 oz bag baby carrots

1 butternut or acorn squash, peeled and cubed

2 large parsnips OR beets, peeled, trimmed, and cut diagonally into 1-inch-thick cubes

18 pearl onions, peeled

2-3 large sweet potato, cut into similar size as other veggies

1/2 to 1 whole head garlic, separated into cloves, unpeeled

1 tsp dried thyme

1 tsp dried sage OR 1 tbsp fresh chopped sage

Salt, Freshly ground black pepper

1/4 cup Extra-virgin olive oil

4 tbsp butter, melted

Preheat the oven to 400 degrees F.

Put all the vegetables and the herbs in a large baking dish. Season well with salt and black pepper, drizzle with olive oil, and toss to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Pour butter over veggies. Mix to coat. To serve I will be transferring them to a platter with the steak roulade.

Maple Creme Brulee with fresh berries and whipped cream http://www.foodnetwork.com/recipes/sara-moulton/maple-syrup-creme-brulee-recipe/index.html?ic1=obinsite top with berries and whipped cream if desired

Squash Soup
In a blender, mix the leftover squash, yams, and onion with 2-3 cups chicken stock - in batches, until all smooth. Heat on stove top, add 1/2 cup heavy cream and 3 tbsp butter. Salt and Pepper to taste. Serve hot.

Week of Dec 22, 2013

Sun - Baked Chicken and Dumplings
Mon - Polenta and Sausage

Tue - See Christmas Eve Dinner and Christmas Day
Wed - See Christmas Eve Dinner and Christmas Day
Thur - Left Overs

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Polenta and Sausage http://www.foodchannel.com/recipes/recipe/polenta-with-sausages-and-tomato-olive-ragout/

Week of Dec 15th, 2013

Tue -  Pork Chops
Wed - Spaghetti and Meatballs
Thur - Fried Rice

Spaghetti and Meatballs

 Fri - Oven Grilled Bacon Sandwiches

Sat - Chicken Tortilla Soup

Pan Fried Pork Chops

4-6 (about 1 1/2 lb) pork chops

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

Pork Chop Dinner

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.

To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. Serve with mashed potatoes and milk gravy (recipe follows).

Milk Gravy

About 1 tbsp Pan drippings from meat (chops, bacon, sausage, ect)

2 tbsp butter

2 tbsp leftover flour coating (or AP flour + seasoning salt)

salt and pepper to taste

3 cups milk

Scrap the pan and get the chucks out. Melt the butter in the pan on high heat. using a whisk, add the flour coating mix to the pan, turn down the heat to low and stir for 2 minutes or until it smells nutty. Turn the heat back up to high and add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary.

Spaghetti and Meatballs
Prepare spaghetti according to package directions.
1 (25 oz) jar of marinara sauce

Meatballs:
Combine 1 lb ground Italian Sausage, 1/2 cup Italian style bread crumbs, 1 egg, 1 tsp salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small or medium size scoop, spoon out scoop-fulls of mix, roll into ball and drop meatballs in large nonstick skillet - all should fit. Cook on medium heat, stirring occasionally, until browned and internal temp of 185F is reached. Add sauce to skillet. Simmer until hot.  Serve with pasta.

http://www.foodnetwork.com/recipes/food-network-kitchens/oven-grilled-bacon-cheddar-sandwiches-recipe/index.html

Week of Dec 8, 2013

Beef stir fry with noodles

Sun- Tuscun Stomboli (Pilsbury recipe)
Mon - Creamy Herb Chicken (Pasta-Roni recipe)
Tue- Ground Beef Tacos
Wed- Creamy Mustard Pork Chops with egg noodles (Campbells' recipe)
Thur- Stir Fry
Fri- Baked Potato Chowder

Tuscun Stomboli (Pillsbury recipe) http://www.pillsbury.com/recipes/tuscan-stromboli/11542de7-4b1d-43bd-ae8f-c88a176f2767

Creamy Chicken Herb Pasta


Recipe Yield: 2 1/2 cups prepared
Ingredients
1 package PASTA RONI® Angel Hair Pasta with Herbs
1 pound uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons margarine or butter
1 1/3 cups water
2/3 cup milk
Preparation Steps
1. In large skillet, melt 2 Tbsp. margarine over medium-high heat. Add 1 lb. uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces; cook and stir 5-6 min. or until no longer pink.
2. Slowly add 1 1/3 cups water and 2/3 cup milk; bring to a boil. Slowly stir in pasta and Special Seasonings. Separate pasta with fork, if needed. Return to a boil.
3. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
4. Sauce will be thin. Let stand 3-5 min. to thicken.
Cook Tips and Variations
Add 1 cup frozen peas or broccoli when stirring in pasta and Special Seasonings.

Ground Beef Tacos

1 lb lean ground beef

1 medium onion, chopped

1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa

1/2 tsp ground Cumin

1/2 ground Cheyenne pepper

8-12 corn tortillas

Shredded Cheese

1 cup loosely packed cilantro, chopped

4 Limes

2 cups shredded cabbage OR lettuce (optional)

Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.

Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 

Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer) 

To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

Creamy Mustard Pork Chops with egg noodles http://www.campbellskitchen.com/recipes/creamy-mustard-pork-chops-26226

Stir Fry 
1 lb of your favorite stir fry meat sliced thin (chicken, pork, whole shrimp, beef, etc)
2 tbs of Asian seasoning OR 1/2 tsp paprika, 1/2 tsp red pepper flakes, 1 tsp garlic powder
2 tbs soy sauce
2 tbsp hoisin sauce (found in Asian isle at grocery store)
1 tbsp honey
2 tbs oil for cooking meat
1 tbsp fresh ground ginger
1 bag of frozen stir fry veggies
Cook meat in oil on medium-high heat until done. Add other ingredients and heat until warm. Serve with steamed white rice or ramen noodles.

Loaded Baked Potato Soup 

4 large baking potatoes, diced small

6 green onions, chopped

1/2 lb bacon

1 1/2 cup milk

1/2 cup sour cream

Shredded Cheddar Cheese

Thickener: 2 tbsp AP flour, 1 tbsp butter, 2 tbsp bacon grease; you may use 2 more tbsp of butter instead of bacon grease if you prefer.

Salt and Pepper to taste

Cut bacon into cubes. Cook bacon. Reserve 2 tbsp of drippings for thickener, drain the rest.

Put diced potatoes in a large soup pot. Cover potatoes with water - just enough water to cover no more. Cook on high until potatoes are tender, stirring often. Remove half of the potatoes and set aside. Lightly mash the potatoes that are in the pot with the liquid, do not over mash, leave lumps. Return diced potatoes to pot. Add milk, half the onions, sour cream, thickener and 1/2 the bacon. Boil until desired thickness is reached, stirring often. Serve with the remaining onions and bacon, and cheese as toppings.

Week of Dec 2, 2013

peppercorn pork tenderloin

Mon - Meatloaf with garlic mashed potatoes
Tue - Cilantro Rice Skillet with Shrimp
Wed - Tortalini (fresh, prepare according to package)
Thur - Sloppy Jos
Fri- Peppercorn Pork Tenderloin with Rice Pilaf
Sat- stove top casserole 

meatloaf with mashed potoatoes

Meatloaf (my oven recipe)
2 lb 15% - 7% fat ground beef 
1-2 cups bread crumbs 
2 eggs, beaten
2 tsp Worcestershire Sauce
1 tsp each salt and freshly ground pepper
1 tsp garlic powder OR 2 cloves fresh garlic pressed
Sauce Topping: 1/4 cup ketchup, 1 tbsp BBQ sauce, 2 tbsp brown sugar. Mix together in a small mixing bowl until smooth.
Mix beef, 1 cup bread crumbs, eggs, and seasonings in a large mixing bowl with a fork or by hand. Keep adding bread crumbs until the mixture holds together when made into a ball.
Put in a meatloaf pan with holes to allow the grease to dip out. Bake at 350F 1-1 1/2 hours or until middle is no longer pink and reaches 160F in the middle. If desired, spread the sauce topping over the meatloaf (dab off excess grease, if necessary) and leave in oven for 10 minutes.
Brown Gravy
2 tbsp drippings from meatloaf pan
2 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Add drippings in pan, and butter to a pan. On high heat, using a whisk, add the flour to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the broth, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary.
Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 garlic cloves, pressed
4 tbsp butter
1/4 cup sour cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add garlic, butter, sour cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately.

Cilantro Rice Skillet with Shrimp http://www.ortega.com/recipes/shrimp-with-salsa-rice_49

DCB Sloppy Joes
4-6 hamburger buns
4-6 cheese slices
Filling:
1 lb ground beef
1 tbsp tomato paste
2 tbsp ketchup
2 tsp sugar
1 tsp each onion powder, garlic powder
1 tsp seasoning salt
Spread beef on the bottom of the Deep Covered Baker. Sprinkle the seasoning salt on top. Cover, and cook in microwave on high for 13-15 minutes or until no longer pink. (OR you can do this on the stove top in a skillet on medium heat). Drain. Chop meat into small bits.
Add tomato paste, ketchup, sugar, and other seasonings to meat. Stir. Heat in microwave for 1 minute, or until warmed. Taste, you may need to add additional salt or sugar depending on your preference. Serve on warmed buns with cheese.

Peppered Pork Lion with Rice Pilaf
Oven Instructions: Bake in oven at 425°F for 30 minutes or until thermometer reaches 155°F. Let rest 5 minutes prior to slicing.
Grill Instructions: Place directly on heated grill grate and cook over medium heat for 30 minutes or until temperature reaches 155°F.
Rice: Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe, 6.2 oz Box, prepared according to package directions.
 stove top casserole http://www.kraftrecipes.com/recipes/stove-top-one-dish-chicken-skillet-50389.aspx

week of Nov 21, 2013

Sun - Minestrone Soup

Mon - 30 Minute Roast Chicken
Tue -  Breakfast casserole with ham
Wed - Chicken Noodle Soup
Thur -  Thanksgiving!

Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.

Breakfast Casserole

1 bag (20-30 OZ) hash brown potatoes

1 cup diced ham

5 eggs

1/2 cup milk

3 oz cream cheese, softened

1 cup shredded cheddar cheese

1 tbsp chopped parsely

1 tsp each salt and pepper

Preheat oven to 350F.  In a bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and milk together. Pour contents of bag into a 9 inch round greased pie pan, pour egg mix on top. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

Swanson Easy Chicken Soup

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

Generous dash ground black pepper

1 medium carrot, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1/2 cup uncooked extra wide egg noodles

1 cup shredded cooked chicken or turkey

Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.

Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

Tips:

• Flavor Variation: for Asian soup, add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoonssoy sauce. Substitute uncooked curly Asian noodles for the egg noodles.
• Flavor Variation: for Mexican soup, add 1/2 cup Pace® Picante sauce, 1 clove garlic, minced, 1 cup rinsed and drained canned black beans and1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
• Flavor Variation: for Italian tortellini soup, add 1 can (14.5 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup fresh spinach leaves. Substitute 1/2 cupfrozen cheese tortellini for the egg noodles. Serve with grated Parmesan cheese.

Thanksgiving 2013

Favorite Thanksgiving Menu:
Roasted Turkey with Stuffing

Sage, Sausage and Apple Dressing 
Cranberry Orange Sauce
Warm Spinach and Squash Salad or Roasted Veggies
Special Green Beans
Mac n' Cheese
Candied Sweet Potatoes
Roasted Garlic Mashed Potatoes
Rolls (see bread recipes)
Buttermilk pie
Pumpkin Pie
Thanksgiving Cookies


DAY BEFORE TO DO:
Rolls (see bread recipes)
Butermilk Pie http://www.foodnetwork.com/recipes/paula-deen/olivias-buttermilk-pie-recipe/index.html  I will be adding a shot of whiskey to this recipe and putting it into a bottom pie shell.

Roast Sweet Potatoes 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking tomorrow). Refrigerate for thanksgiving.
Roast Squash for salad remove seeds. cut into quarters. Drizzle with olive oil and bake on a sheet pan at 350F for 1 hour (or until tender) turning squash over once. Refrigerate for thanksgiving salad.
Roast Garlic: one head of garlic, cut off top so cloves are exposed. Put in the middle of a sheet of foil. Drizzle with 2 tbsp olive oil and sprinkle with salt. Wrap foil around garlic so it is enclosed. Bake at 350F for 45 minutes.

Cranberry Orange Sauce

1/2 cup sugar

1/2 cup orange marmalade or jam

1 cup water

1 (12 oz) package Fresh or Frozen Cranberries, rinsed and drained

Directions:

Combine water and sugar, jam  in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Mac n' Cheese omit bacon. Assemble, and refrigerate, bake day of









DAY OF
Sage, Sausage, Walnut and Apple Dressing

1 stick butter, unsalted

1 medium onion, finely diced

3 large stocks celery

2 granny smith apples, peeled, cored and chopped

1 pound Italian bulk sausage

2 garlic cloves, pressed

3 tsp poultry seasoning

4 tsp dried sage

2 tsp dried parsley flakes

2 tsp dried thyme

1 cup chopped walnuts

24 oz toasted/dry bread cubes

1 1/2 - 2 cups (1 pint) vegetable stock

Salt and freshly ground black pepper

Directions

Melt the butter in a large skillet and sauté the onions, celery, garlic, apples, and sausage, breaking up the sausage as you cook. When sausage is done add the seasonings and walnuts. Add the bread and moisten with the vegetable stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.

Place into a buttered casserole dish and bake (at same temp as turkey) for 35-45 minutes, or until top is browned.

Roasted Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 roasted garlic cloves, pressed
4 tbsp butter
1/4 cup sour cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add garlic, butter, sour cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Special green beans: 
1 Ham Steak
2 lb Fresh Green Beans
Salt and Pepper to taste
1/4 sliced almonds, if desired
Boil or steam the green beans with ham steak (cut into small pieces) including any fat or bone that was in it, until the green beans reach desired doneness. Drain and remove fat/bone. Toss with toasted almond slices, salt and pepper.

Candied Sweet Potatoes

sweet potatoes (roasted yesterday)

5 ounces graham crackers

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. Ground the crackers, spice, butter, brown sugar, and salt in a food processor until the mixture forms lumps slightly larger than peas.

Spread sweet potatoes out in the 13X9 dish. Sprinkle with craker mixture. Then top with marshmallows. Bake until the marshmallows are golden, about 25 minutes. Serve warm.

week of Nov 17, 2013

Sun - Ham Dinner
Mon - Ham and Beans
Tue -  Zataran's Up-town Red Beans and Rice with Sausage
Wed - Scalloped Potatoes with Ham
Thur - Green White and Red Lassagna
Fri - Pampered Chef's Tuscan-Style Talapia 
Sat - Tomato Bisque with Grilled Cheese Curtons 

Ham Dinner 
1 large ham (7+ lbs, this ham will be used in 4 recipes through out this and next week) cook according to directions on packaging - usually 20-30 minutes per pound in a 350F oven. I cover with foil except for the last 30 minutes, which is when I put on the glaze.  For glaze recipes click here. Serve with Sweet Potato Casserole.

HAM AND BEANS

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.

Uptown Red Beans and Rice with Turkey Sausage (Zatarain's recipe)

Ingredients 2 tablespoons vegetable oil 1 pound turkey sausage, sliced 1 package (8 ounces) ZATARAIN'S® Red Beans and Rice 3 1/4 cups water Chopped green onions (optional)

Preparation

1. Heat oil in medium saucepan on medium-high heat. Add turkey sausage; brown on both sides. 

2. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.

3. Remove from heat. Stir in green onions. Let stand 5 minutes before serving.

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: Makes 5 (1-cup) servings.

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

1 1/2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp Dijon Mustard (optional, but don't substitute yellow mustard)

Slice potatoes thinly, with skin, (I prefer using a Mandolin for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking s=dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven (do not pre-heat).

Week of November 10, 2013

Sun - Three Bean Chili
Mon - Tatar-Tot Casserole
Tue - Beef and Barley Slow-cooker soup 
Wed - Chili-Mac

Beef and Barley Soup

Thur - Sweet and Sour Meatballs
Fri - Easy Fettuccine "Carbonara"

Three Bean Chili

1 lb ground beef

1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with jiuce (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

tator tot casserole

1 can of condensed cream of mushroom soup

1 (28-32 oz) bag of tatar-tots

1 lb ground beef

2 cups shredded cheddar cheese

Seasoning salt (such as Johnny's) and groung black pepper

1.) Sprinkle tots with seasoning salt (about 1 tsp) Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Season ground beef with salt and pepper. Brown, crumble, and drain ground beef.

2.) Layer 1/2 the tots, 1/2 the soup, 1/2 beef and then 1/2 the cheese in a greased 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 375F until warm in center, about 30 minutes. 

Beef and Barley Slow-cooker soup
http://www.bettycrocker.com/recipes/slow-cooker-beefy-vegetable-barley-soup/2763fa14-7435-4220-b95e-1ba8d7854237

Chili Mac

2 cups uncooked elbow macaroni
1/2 cup shredded Cheddar cheese
1 ½ to 2 cups pre-made/leftover chili

Directions
Prepare the macaroni according to the package instructions. Drain and set aside. Combine cooked chili, cheese, and macaroni in the pot. Mix thoroughly.

Optional: extra chili powder, salsa or Cheyenne pepper add in for extra spice when mixing ingredients together.

Sweat and Sour Meatballs

Basic meatball recipe (see July 24, 2011)

Sauce:
2 cups orange juice (or pineapple and/or orange juice)

1/2 cup orange juice1 bell pepper, chopped
1/2 tbsp corn starch
1 tsp red wine or rice vinegar
1 tbsp lemon juice
1 tbsp brown sugar
1 tbsp fresh ground ginger

2 cloves garlic, pressed
Mix sauce ingredients in non-stick skillet. Simmer on medium-high heat until it thickens. Mix in the warmed meatballs.
Meanwhile, make 4-6 serving of white rice according to package. Serve meatballs and sauce over rice.

Easy Fettuccine "Carbonara"
12-16 oz Fettuccine noodles
1 jar Alfredo Sauce
1/2 lb bacon
2 green onions
shredded Parmesan Chesse
Cook pasta according to package. Slice bacon to make small strips (almost cubes). Cook in a large skillet on meduim heat until crisp. Scrap skillet. Drain grease except keep 1 tbsp in skillet. Mix Alfredo sauce, bacon drippings, bacon and noodles in skillet and heat to warm. Careful, afredo sauce burns easily. Top with chopped green onions and parmesan cheese, if desired.

week of Oct 20, 2013

Mon - Pizza
Tue - Quesadilla Burgers 
Wed - Parmesan Fish Sticks
Thur - Big Breakfast Omlet
Fri - Beef-a-roni
Sat - Pot Roast

Quesadilla Burger
1 lb ground beef
taco seasoning
4-6 slices of cheese
salsa or pico de gio
sour cream (optional)
Lightly mix 1lb ground beef chuck with 2 tbsp taco seasoning. Form into 4-6  balls, then into a 3/4-inch-thick patty; make an indentation in the center. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side; remove when cooked and place on plate. wrap top with  2 slices cheese (colby jack works well)
On each flour tortilla, layer burger, cheese and a spoonful. Fold in sides of tortilla and roll like a burrito, securing with toothpicks. Brush grill again with oil. Place each tortilla wrapped burger on grill and grill until tortilla is golden brown and crispy.

Parmesan Fish Sticks http://www.foodnetwork.com/recipes/everyday-italian/parmesan-fish-sticks-recipe/index.html

big breakfast omlet http://new.pamperedchef.com/recipe/9710

Beefaroni

1 lb ditalini or  macaroni

1 lb ground beef, sprinkled with seasoning salt

15 oz tomato sauce

1 tsp onion powder

1 tsp garlic salt

1 tsp brown sugar

salt and pepper to taste

Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out (about 1 tbsp of grease is okay). Return meat to pan.  Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.

Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large yellow onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
8 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon rosemary
5 cups stock
2 tablespoons tomato paste
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
Directions
Add all (except potatoes) to roasting pan or oven safe pot. Add stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil for 3 hours at 350. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more hot stock if need. Cover with foil. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.