Week of Dec 25, 2016

ham pie slice

Sun - Christmas Dinner
Mon - Ham Pie
Tue - Pot Roast
Wed - Corn Chowder
Thur - 2nd Christmas Breakfast
Fri - Eating Out

Ham Pie

Crust:NOTE: this is for 1 top and 1 bottom crust.2 cups flour1 tsp salt8 tbsp butter8 tbsp Crisco shortening1 tsp white vinegar2 tbsp - 1/4 cup waterFilling2 cup diced ham1 can condensed cream mushroom soup2 cups shredded cheddar cheese4 pats of butter1 cup canned whole corn kernels
To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Crock Pot Roast`

6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. 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. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.
Cheesy Drop biscuits
2  cups flour
1 tsp sugar
1 tsp baking powder
1 tsp salt
1 tsp garlic powder
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)
1/2-3/4 cup finely grated cheese
Egg wash: 1 egg, 1/2 cup water beat together
 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. Fold in cheese. Scoop small amount out of the mix. Form into balls with you hand and drop onto a greased cookie sheet. Brush with egg wash or melted butter. Bake at 350F until biscuits are golden brown and done all the way through. About 15 minutes.

Beef Pot Roast

4 cloves garlic, pressed

Paula Dean's Corn Chowder http://www.foodnetwork.com/recipes/paula-deen/chef-jacks-corn-chowder-recipe/index.html Serve with cheddar biscuits, recipe follows:

Christmas Dinner 2016

Menu

Ham

Scalloped Potatoes

Special Green Beans

Apple Salad

Green Salad

Crescent Rolls

Ham
1 large ham 
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. 

Scalloped Potatoes

4 large baker potatoes, thoroughly washed

Scalloped Potatoes with 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

2 tbsp chives, chopped and/or fresh parsley, chopped, for topping (optional)

Slice potatoes thinly, with or without skin, (I prefer using a Mandolin or food processor 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 HARDEN/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSEROLE!

To assemble, in a greased 9 in square baking dish or 2 qt casserole dish, layer potatoes, 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 350F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. Allow to cool for 10-15 minutes before cutting. Serve with with chopped chives and/or parsley.

Special Green Beans: 
1/2 lb bacon

2 lb Fresh Green Beans
Salt and Pepper to taste
1/4 sliced almonds, if desired
Boil or steam the green beans until tender but not mushy. Dice bacon and cook crispy. Drain. Toss together with toasted almond slices, salt and pepper.

Apple Salad
1/2 cup cool whip
1 (4-5 oz) cup plain or vanilla/honey greek yogurt
1 tsp vanilla extract
4 cups apples, diced
1/2 cup walnuts or pecans
Mix yogurt, cool whip and vanilla in a large bowl until incorporated. Stir in apples and nuts. Enjoy cold.

Caramel Cake

This is a dense but moist and delicious cake!

3 cups AP flour

2 sticks (1 cup) unsalted butter, room temperature

2 cups dark brown sugar

1 cup granulated sugar

1 tsp salt

1 tsp vanilla

5 large eggs

1/2 tsp baking powder

1 cup milk

In a standing mixer: Cream butter and sugar until lightened and fluffy. Add eggs, vanilla, milk, mix until combined. Add flour, baking powder, salt. Mix until combined. Whip batter for 1 minute. Pour into greased and floured bundt cake.

Bake 325F for about 40 minutes, or until golden brown and a tooth pick comes out from the middle clean.

Allow to cool completely. Invert onto a stand or platter. Drizzle with caramel syrup.

Week of Dec 18th 2016

Sun - Meatloaf
Mon - Roast Chicken
Tue - Taco Salad
Wed - Italian Wedding Soup
Thur - Spare Ribs
Fri - Quesadillas

Sat - Lasagna

Meatloaf (my oven recipe)
2 lb 80/20 ground beef 
1 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
1/2 cup milk
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 (or form into loaf and put into a roasting pan with a slotted tray) 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.

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

Beef Taco Salad

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole, chopped
2 cups Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta, escarole  and meatballs, boil until pasta and escarole is tender, about 8-10 minutes. Top with grated Parmesan Cheese, if desired.

Chicken Quesadillas

6 Medium/Soft Taco size Flour Tortillas
1 lb. Chicken Breast diced or shredded
1 cup Mozzarella cheese, shredded
1 cup Cheddar Cheese shredded
1 teaspoon Seasoned Salt
1/2 teaspoon Seasoned Pepper
1/2 cup onions, diced
1 cup Corn Salad/Salsa, prepared
Cooking spray
Instructions:In a skillet, cook the meat, adding seasoned salt and pepper, until completely cooked. Place in bowl and set aside. Pour the two cheeses, corn salsa, and onions into the bowl with the meat and thoroughly mix. Place an equal amount of the filling mixture on each tortilla. Fold each tortilla over to create a "half moon" and press down lightly.
 Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts. Remove quesadillas from the pan and cut each into 3 wedges. Serve with the sour cream

Lasagna
1 1/2 - 2 boxes (about 16 pieces) of packaged or fresh lasagna noodles, cooked el dente
16 oz ricotta cheese
1 egg, beaten
1 cup of three Italian cheese blend (Romano, parmesan, mozzarella)
2 tsp each salt and pepper
4 cups shredded cheese (mozzarella or cheddar/mozzarella mix, or Italian mix)
2 jars/cans of favorite marinara/spaghetti sauce
1 lb italian sausage, browned and crumbled
Mix ricotta, egg, salt, pepper, and 1 cup of italian blend cheese in a mixing bowl. In a 9x13 pan, spread a lite layer of sauce on the bottom of the pan. Next, put a layer of noodles - about 4 noodles slightly overlapping. Scoop small spoonfuls of ricotta mixture on noodles (no need to spread, it will melt). Top with sauce, sausage, and cheese. Repeat two more times. Last, add another layer of noodles, sauce and shredded cheese.
Bake at 350, covered with foil, in the oven until warm - about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.

Week of Dec 11th 2016

Sun - Loaded Baked Potato Soup
Mon - Chicken and Dumplings
Tue - Three Bean Chili
Wed - Pork Chops in Mushroom Gravy
Thur - White Cheddar Penne and Chicken
Fri - Beef Stew

Baked Potato Soup
3 tablespoons butter
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
4 large baker potatoes, peeled and cubed
1 cups milk
1/2 cup heavy cream
1/2 cup sour cream
3 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup minced chives
grated Cheddar Cheese
1/2 lb bacon, cooked crispy and broken up to chunks
Directions
In a large saucepot, over high heat melt the butter and garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. Meanwhile, cook bacon. DO NOT DRAIN potato water.
When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.

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.

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.

Mushroom Pork Chops
2 lb (4-6 peices) bone in, thin cut pork chops
1 can condensed mushroom soup (or homemade version, below)
2 tbsp Worcestershire Sauce
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and salt and pepper, mix. Place chops in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering chops. Add more HOT water as needed. 
When chops are done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace chops in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).
Cream of Mushroom Gravy homemade: 
2 cups sliced mushrooms
4 tbsp butter
2 tbsp AP flour
1 cup beef broth
1 cup heavy cream
1 tbsp Worcestershire sauce
1 tsp browning sauce
4 roasted garlic cloves, smashed
1 shallot, finely diced
salt and pepper
Saute mushrooms and shallots in butter, stirring frequently, until tender. Sprinkle on flour, stir until flour is incorporated. Stir in broth, milk, sauces, and garlic. Simmer on medium until thickened, about 10-15 minutes. Taste, add salt and pepper as necessary.

White Cheddar Penne

16 oz dry Penne

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup white cheddar

6 oz cream cheese

1/4 tsp fresh grated nutmeg

Salt and Pepper to taste

Fresh black pepper

Boil the pasta to al dente, according to package. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter on a med-high heat. Whisk in the flour, turn down the heat to low, and keep it moving for about 2-5 minutes, until it smells nutty. Make sure it's free of lumps. Turn the heat back up to high and stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in cream cheese, until incorporated  Stir in 1/3 of the cheese at a time, waiting for each patch to melt. Season with salt and pepper and nutmeg. Fold the pasta into the mix. Taste, add more salt and pepper if needed. Serve.

I will be serving with grilled chicken breast.

Oven Baked Beef Stew

2 lbs beef stew meat

2 cups red wine

water

2 tbsp Worcestershire sauce

2 bay leaves

8 oz bag of baby carrots

1 cup of pearl onions

3 celery, chopped

4 medium potatoes, cubed

2 tbsp flour

2 tbsp butter

Brown stew meat in a saute pan on high heat, just until brown, 2-3 minutes. Add ingredients, except potatoes, into a 9x13 pan. Add water until the liquid is barely covering the meat and veggies. Cover with foil. Bake at 350 for 2 hours. Add potatoes, and more water if needed, and cook another 45 minutes, or until potatoes are done. If the sauce is not thick enough, mix the flour and butter together and mix into the sauce.