Spicy Southwest Chicken Soup
3 cups chopped cooked chicken (more or less)
1 large carton chicken broth
1 large can dark red kidney beans
15-oz can petite diced tomatoes
7-oz can Salsa Verde
1 tbsp cilantro
2 tsp chipotle chili powder
1 tsp garlic powder
2 splashed hot sauce
1 pkg fajita seasoning
1 tbsp lime juice
12-oz bag frozen Birdseye Southwestern Corn
Combine the first 11 ingredients in a large pot. Bring to a boil, reduce heat and simmer about 20 minutes. Add the corn and cook until thoroughly hot. Serve with a sprinkle of shredded cheddar, sour cream and spicy tortilla chips.
Yum! Great meal on a rainy night!
Tuesday, June 30, 2009
Monday, June 29, 2009
Succotash and Fried Apples
Succotash
3 slices bacon, diced
1 small onion, diced
14 oz pkg frozen Fordhook lima beans
1/2 cup water
12 oz pkg frozen Birdseye Southwest Style Corn
Salt & Pepper to taste
Cooke the bacon in a large skillet until nearly crisp. Add the onions and cook until tender. Add the lima beans and water and simmer until beans are done and water has evaporated. Add the corn and season to taste. Cook until thoroughly heated.
Fried Apples
3 tbsp butter
4 apples, peeled, cored and sliced
1/2 tsp salt
1 tsp lemon juice
1 tsp cinnamon
3 tbsp sugar
Melt the butter in a heavy skillet. Add the apples, salt, lemon juice, cinnamon and sugar and cook until apples are tender and starting to brown a bit, stirring often.
We had the Succotash and Fried Apples with Broiled Smoked Sausage tonight and it was good! The apples and the sausage were awesome together, but I personally didn't care for the Southwestern style corn in my Succotash. John loved it though, and swore it was the best I've ever made - but what does he know?
Sunday, June 28, 2009
Guinness Braised Sirloin
Guinness Braised Sirloin
Sirloin steaks, 1-inch thick
Garlic Salt & Pepper to taste
2 tbsp olive oil
1 large onion, sliced
1 tsp sage
3 splashes Hot Sauce
1 bottle Guinness
Water
Season the steaks with garlic salt and pepper and brown them well in the olive oil in a heavy skillet. Add the onion, sage, hot sauce, Guinness and enough water to cover the meat. Bring to a boil, reduce heat and simmer gently for an hour or until the meat is very tender and the liquid has mostly evaporated.
Good and easy with Cheesy Mashed Potatoes and Corn.
Sirloin steaks, 1-inch thick
Garlic Salt & Pepper to taste
2 tbsp olive oil
1 large onion, sliced
1 tsp sage
3 splashes Hot Sauce
1 bottle Guinness
Water
Season the steaks with garlic salt and pepper and brown them well in the olive oil in a heavy skillet. Add the onion, sage, hot sauce, Guinness and enough water to cover the meat. Bring to a boil, reduce heat and simmer gently for an hour or until the meat is very tender and the liquid has mostly evaporated.
Good and easy with Cheesy Mashed Potatoes and Corn.
Crunchy Rice Casserole
Crunchy Rice Casserole
1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
2 tablespoons ketchup
1 teaspoon mustard
1/4 teaspoon salt
1 1/2 cups cooked long-grain rice
1 1/2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup milk
1 teaspoon Worcestershire sauce
2 cups coarsley crushed cornflakes
3 tablespoons butter or margarine, melted
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and salt; mix well. Transfer to a greased 2-qt. baking. Top with rice. In a bowl, combine the cheese, soup, milk and Worcestershire sauce. Pour over rice. Combine cornflakes and butter; sprinkle over the top. Bake, uncovered, at 375 degrees F for 35 minutes or until heated through.
This got 4.5 stars (out of 5) at allrecipes.com....personally, I'd only give it a 3. Just barely.
1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
2 tablespoons ketchup
1 teaspoon mustard
1/4 teaspoon salt
1 1/2 cups cooked long-grain rice
1 1/2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup milk
1 teaspoon Worcestershire sauce
2 cups coarsley crushed cornflakes
3 tablespoons butter or margarine, melted
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and salt; mix well. Transfer to a greased 2-qt. baking. Top with rice. In a bowl, combine the cheese, soup, milk and Worcestershire sauce. Pour over rice. Combine cornflakes and butter; sprinkle over the top. Bake, uncovered, at 375 degrees F for 35 minutes or until heated through.
This got 4.5 stars (out of 5) at allrecipes.com....personally, I'd only give it a 3. Just barely.
Friday, June 26, 2009
Pork and Pintos and Mexican Cornbread
Pork and Pintos
1 lb dried pinto beans
1 tsp baking soda
Water
5 or 6 Country Style Pork Ribs
2 tbsp Bacon grease
Salt to taste
Smokehouse Pepper to taste
1 tsp chipotle chili powder
1 large onion, chopped
32-oz carton beef broth
1 tsp garlic powder with parsley
1 handful chopped sun-dried tomatoes
2 tbsp chili powder
1 tbsp cumin
1 heaping tbsp chopped pickled jalapenos
Wash the beans and place them in a Dutch oven. Cover with water and add the baking soda. Bring to a boil for about 2 minutes. Remove from heat and let stand a few hours. Drain and the beans and set aside.
Season the pork ribs with salt, smokehouse pepper and chipotle powder and brown well in the bacon grease in the Dutch Oven. Add the chopped onion and cook for about 5 minutes. Add the beans, garlic-parsley powder, tomatoes, chili powder, cumin, jalapenos and beef broth. Stir in enough water to cover the beans by about 2 inches. Bring to a boil over medium high heat. Reduce to low and simmer until beans are completely cooked, 2 or 3 hours.
Absolute Mexican Cornbread
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15-oz) can cream-style corn
1 heaping tbsp minced pickled jalapeno
1 cup shredded cheddar-jack cheese
1 cup all purpose flour
1 cup yellow cornmeal
4 tsp baking powder
1/4 tsp salt
Preheat oven to 300-degrees F. Lightly grease a 9x13" pan. In a large bowl, beat together the butter and sugar. Beat in eggs one at a time. Blend in cream corn, jalapenos and cheese. Add flour, cornmeal, baking powder and salt. Stir until smooth. Pour batter into prepared pan. Bake at 300^ for 1 hour, until a toothpick inserted into center of the pan comes out clean.
OMG, this is the best cornbread I've ever eaten! Sweet and crusty with a very moist, dense crumb. Awesome!! The original recipe is on allrecipes.com...the only thing I did different was to substitute jalapenos for the chopped green chiles. The beans are mine...they're good too, but the cornbread was definitely the best thing on my plate tonight!
1 lb dried pinto beans
1 tsp baking soda
Water
5 or 6 Country Style Pork Ribs
2 tbsp Bacon grease
Salt to taste
Smokehouse Pepper to taste
1 tsp chipotle chili powder
1 large onion, chopped
32-oz carton beef broth
1 tsp garlic powder with parsley
1 handful chopped sun-dried tomatoes
2 tbsp chili powder
1 tbsp cumin
1 heaping tbsp chopped pickled jalapenos
Wash the beans and place them in a Dutch oven. Cover with water and add the baking soda. Bring to a boil for about 2 minutes. Remove from heat and let stand a few hours. Drain and the beans and set aside.
Season the pork ribs with salt, smokehouse pepper and chipotle powder and brown well in the bacon grease in the Dutch Oven. Add the chopped onion and cook for about 5 minutes. Add the beans, garlic-parsley powder, tomatoes, chili powder, cumin, jalapenos and beef broth. Stir in enough water to cover the beans by about 2 inches. Bring to a boil over medium high heat. Reduce to low and simmer until beans are completely cooked, 2 or 3 hours.
Absolute Mexican Cornbread
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15-oz) can cream-style corn
1 heaping tbsp minced pickled jalapeno
1 cup shredded cheddar-jack cheese
1 cup all purpose flour
1 cup yellow cornmeal
4 tsp baking powder
1/4 tsp salt
Preheat oven to 300-degrees F. Lightly grease a 9x13" pan. In a large bowl, beat together the butter and sugar. Beat in eggs one at a time. Blend in cream corn, jalapenos and cheese. Add flour, cornmeal, baking powder and salt. Stir until smooth. Pour batter into prepared pan. Bake at 300^ for 1 hour, until a toothpick inserted into center of the pan comes out clean.
OMG, this is the best cornbread I've ever eaten! Sweet and crusty with a very moist, dense crumb. Awesome!! The original recipe is on allrecipes.com...the only thing I did different was to substitute jalapenos for the chopped green chiles. The beans are mine...they're good too, but the cornbread was definitely the best thing on my plate tonight!
Wednesday, June 24, 2009
Ramen Chicken Noodle Soup
Ramen Chicken Noodle Soup
3 boneless, skinless chicken breasts
Salt & Pepper
1 tsp poultry seasoning
1 tsp dry mustard
1 tsp celery seed
Water
6 packages Top Ramen Chicken Soup
1 tbsp crystallized ginger
1 tsp Five Spice Powder
3 packets Duck Sauce (leftover from Chinese Takeout!)
1 packet Hot Mustard Sauce
10-oz pkg frozen mixed vegetables
Lightly season the chicken with salt and pepper, cover with water in a large pot. Add the poultry seasoning, celery seed and dry mustard, bring to a boil, reduce heat and simmer about 30-40 minutes or until chicken is completely cooked. Remove chicken and let it cool while you drain the cooking liquid to remove those funky looking things that happen when you boil chicken. What IS that anyway?
Return the clear cooking liquid to the pan and add enough water to make 10 cups of liquid total. Chop the chicken into bite-sized pieces and put them back in the pot. Add the ginger, Five Spice Powder, Duck Sauce, Hot Mustard and all the seasoning packets from the Ramen soup packets. Stir in the frozen vegetables and bring to a boil. Add the noodles (break them into smaller pieces if you prefer) and cook 1 to 2 minutes until noodles are just cooked. Do not overcook them! Serve immediately.
This soup is delicious! John loves anything with Ramen noodles and he raved about this recipe.
3 boneless, skinless chicken breasts
Salt & Pepper
1 tsp poultry seasoning
1 tsp dry mustard
1 tsp celery seed
Water
6 packages Top Ramen Chicken Soup
1 tbsp crystallized ginger
1 tsp Five Spice Powder
3 packets Duck Sauce (leftover from Chinese Takeout!)
1 packet Hot Mustard Sauce
10-oz pkg frozen mixed vegetables
Lightly season the chicken with salt and pepper, cover with water in a large pot. Add the poultry seasoning, celery seed and dry mustard, bring to a boil, reduce heat and simmer about 30-40 minutes or until chicken is completely cooked. Remove chicken and let it cool while you drain the cooking liquid to remove those funky looking things that happen when you boil chicken. What IS that anyway?
Return the clear cooking liquid to the pan and add enough water to make 10 cups of liquid total. Chop the chicken into bite-sized pieces and put them back in the pot. Add the ginger, Five Spice Powder, Duck Sauce, Hot Mustard and all the seasoning packets from the Ramen soup packets. Stir in the frozen vegetables and bring to a boil. Add the noodles (break them into smaller pieces if you prefer) and cook 1 to 2 minutes until noodles are just cooked. Do not overcook them! Serve immediately.
This soup is delicious! John loves anything with Ramen noodles and he raved about this recipe.
Sunday, June 21, 2009
Italian Shredded Beef on Soft Onion Rolls with Horseradish Ranch Sauce
Italian Crockpot Beef
3-5 lb. rump roast
1 packet Good Seasons Italian dressing mix
1 packet Au Jus gravy mix
2 tsp. Italian Seasoning
1 cup water
1/3 cup sliced pepperoncini peppers
Place the beef in a crockpot. Combine the remaining ingredients and pour over the meat. Cook on low for 6 to 8 hours or until very tender. Shred and serve on rolls or hamburger buns.
Soft Onion Sandwich Rolls
3/4 cup lukewarm milk
5 tbsp lukewarm water
3 tbsp butter, softened
1 tsp salt
3 tbsp sugar
1 tsp onion powder
3 tbsp dried minced onion
1/4 cup instant potato flakes
3 cups all purpose flour
2 tsp yeast
1 egg white
1 tbsp water
1/4 cup dried minced onion
1 tbsp poppy seeds
Place the first 10 ingredients in bread machine in the order recommended by the manufacturer. Select Douch cycle and press Start. Whent he cycle has completed, remove the dough from the machine, knead lightly on a floured surface and cut into 6 equal pieces. Form each into a smooth ball and flatten slightly into a 4-inch circle. Place on a lightly sprayed baking sheet, cover loosely with a clean towel and let rise until doubles, about 40 minutes.
Preheat the oven to 350-degrees F. Whisk together the egg white and water in a cup and brush over the tops of the risen rolls. Sprinkle with dried onion and poppy sedds. Bake for about 20 minutes or until golden brown. Cool completely, then slice in half horizontally before using.
Horseradish Ranch Sauce
1/2 cup sour cream
2 tbsp mayonnaise
1 tbsp horseradish
1 tsp minced roasted garlic
1/4 tsp salt
1/4 tsp Smokehouse black pepper
1/8 tsp dried dill weed
1/4 tsp onion powder
1 tbsp Braswell's Vidalia Onion Steak Sauce
1 tsp mustard
1 tsp hot sauce
1 tbsp Ranch dressing mix
Combine all ingredients until smooth and chill for at least 20 minutes before serving.
Loved the beef! The Onion Rolls were a little too sweet, but very good, so I will cut back on the sugar next time I make them. The sauce was good, but I would have been perfectly happy with plain old Barbecue Sauce on my sandwich. We had our sandwiches with shredded lettuce, sliced tomato, thinly sliced red onion, crisp bacon strips and Swiss Cheese slices.
3-5 lb. rump roast
1 packet Good Seasons Italian dressing mix
1 packet Au Jus gravy mix
2 tsp. Italian Seasoning
1 cup water
1/3 cup sliced pepperoncini peppers
Place the beef in a crockpot. Combine the remaining ingredients and pour over the meat. Cook on low for 6 to 8 hours or until very tender. Shred and serve on rolls or hamburger buns.
Soft Onion Sandwich Rolls
3/4 cup lukewarm milk
5 tbsp lukewarm water
3 tbsp butter, softened
1 tsp salt
3 tbsp sugar
1 tsp onion powder
3 tbsp dried minced onion
1/4 cup instant potato flakes
3 cups all purpose flour
2 tsp yeast
1 egg white
1 tbsp water
1/4 cup dried minced onion
1 tbsp poppy seeds
Place the first 10 ingredients in bread machine in the order recommended by the manufacturer. Select Douch cycle and press Start. Whent he cycle has completed, remove the dough from the machine, knead lightly on a floured surface and cut into 6 equal pieces. Form each into a smooth ball and flatten slightly into a 4-inch circle. Place on a lightly sprayed baking sheet, cover loosely with a clean towel and let rise until doubles, about 40 minutes.
Preheat the oven to 350-degrees F. Whisk together the egg white and water in a cup and brush over the tops of the risen rolls. Sprinkle with dried onion and poppy sedds. Bake for about 20 minutes or until golden brown. Cool completely, then slice in half horizontally before using.
Horseradish Ranch Sauce
1/2 cup sour cream
2 tbsp mayonnaise
1 tbsp horseradish
1 tsp minced roasted garlic
1/4 tsp salt
1/4 tsp Smokehouse black pepper
1/8 tsp dried dill weed
1/4 tsp onion powder
1 tbsp Braswell's Vidalia Onion Steak Sauce
1 tsp mustard
1 tsp hot sauce
1 tbsp Ranch dressing mix
Combine all ingredients until smooth and chill for at least 20 minutes before serving.
Loved the beef! The Onion Rolls were a little too sweet, but very good, so I will cut back on the sugar next time I make them. The sauce was good, but I would have been perfectly happy with plain old Barbecue Sauce on my sandwich. We had our sandwiches with shredded lettuce, sliced tomato, thinly sliced red onion, crisp bacon strips and Swiss Cheese slices.
Saturday, June 20, 2009
Sausage Stuffed French Loaf
Sausage Stuffed French Loaf
1 (1-lb) loaf French bread
1 lb pork sausage (I use Jimmy Dean)
1 tbsp dehydrated minced onion
1 cup shredded mozzarella
1/4 cup grated parmesan
1 tbsp parsley flakes
1 tsp Dijon mustard
1/2 tsp fennel seed
1/2 tsp oregano
1/2 tsp garlic powder
Cut a thin slice off the top of the bread. Hollow out bottom half, leaving a 1/4-inch shell. In a food processor or blender, process bread crumbs until coarse; set aside 1 cup. (Discard or save the remaining crumbs for another use.)
In a skillet, crumble and brown sausage and onion. Drain well. Stir in 1 cup bread crumbs, mozzarella, parmesan, parsley, mustard, fennel, oregano and garlic powder. Spoon into bread shell, replace the top and wrap tightly in foil. Bake at 350-degrees F. for about 15 minutes or until hot through. Slice to serve.
This was very good served with Cream of Tomato Soup. Original recipe can be found at allrecipes.com
1 (1-lb) loaf French bread
1 lb pork sausage (I use Jimmy Dean)
1 tbsp dehydrated minced onion
1 cup shredded mozzarella
1/4 cup grated parmesan
1 tbsp parsley flakes
1 tsp Dijon mustard
1/2 tsp fennel seed
1/2 tsp oregano
1/2 tsp garlic powder
Cut a thin slice off the top of the bread. Hollow out bottom half, leaving a 1/4-inch shell. In a food processor or blender, process bread crumbs until coarse; set aside 1 cup. (Discard or save the remaining crumbs for another use.)
In a skillet, crumble and brown sausage and onion. Drain well. Stir in 1 cup bread crumbs, mozzarella, parmesan, parsley, mustard, fennel, oregano and garlic powder. Spoon into bread shell, replace the top and wrap tightly in foil. Bake at 350-degrees F. for about 15 minutes or until hot through. Slice to serve.
This was very good served with Cream of Tomato Soup. Original recipe can be found at allrecipes.com
Friday, June 19, 2009
Fierro Chicken and Margaritas
Fierro Chicken
8 oz cream cheese, softened
2 cups shredded Cheddar (I used a 4-Cheese Mexican Blend)
1 (4-oz) can chopped green chiles
1 heaping tbsp chili powder
19-oz can enchilada sauce
15 -oz can black beans, rinsed and drained
6 boneless, skinless chicken breast halves
Preheat oven to 350-degrees F. Spray a 9x13" pan with cooking spray and place the chicken breasts in the pan. Sprinkle the black beans over the chicken. Mix the cream cheese, cheddar cheese, chili powder, and enchilada sauce until well blended and pour over the chicken and beans. Bake for about 1 hour. Serve over hot, cooked rice.
This was good, but since I had to hold it in the oven for almost 40 minutes after it was done, the sauce was a little too thick. The original recipe is at allrecipes.com. I left out the heavy cream (which probably would have made my sauce just about perfect had I used it) and I substituted the black beans for the button mushrooms.
Margaritas
6-oz frozen limeade concentrate
6-oz tequila
2-oz Grand Marnier
Crushed Ice
Kosher Salt
Lime wedges
Rub the rims of you margarita glasses with the lime and dip into the kosher salt. Fill your blender container about half full of crushed ice. Add the limeade, tequila and Grand Marnier and blend until smooth and slushy. Pour into the glasses, garnish with a lime wedge and serve.
These are SO good!
8 oz cream cheese, softened
2 cups shredded Cheddar (I used a 4-Cheese Mexican Blend)
1 (4-oz) can chopped green chiles
1 heaping tbsp chili powder
19-oz can enchilada sauce
15 -oz can black beans, rinsed and drained
6 boneless, skinless chicken breast halves
Preheat oven to 350-degrees F. Spray a 9x13" pan with cooking spray and place the chicken breasts in the pan. Sprinkle the black beans over the chicken. Mix the cream cheese, cheddar cheese, chili powder, and enchilada sauce until well blended and pour over the chicken and beans. Bake for about 1 hour. Serve over hot, cooked rice.
This was good, but since I had to hold it in the oven for almost 40 minutes after it was done, the sauce was a little too thick. The original recipe is at allrecipes.com. I left out the heavy cream (which probably would have made my sauce just about perfect had I used it) and I substituted the black beans for the button mushrooms.
Margaritas
6-oz frozen limeade concentrate
6-oz tequila
2-oz Grand Marnier
Crushed Ice
Kosher Salt
Lime wedges
Rub the rims of you margarita glasses with the lime and dip into the kosher salt. Fill your blender container about half full of crushed ice. Add the limeade, tequila and Grand Marnier and blend until smooth and slushy. Pour into the glasses, garnish with a lime wedge and serve.
These are SO good!
Maple Oatmeal Bread
Maple Oatmeal Bread
3/4 cup plus 2 tablespoons water (70 to 80 degrees)
1/3 cup maple syrup
1 tablespoon vegetable oil
1 teaspoon salt
3/4 cup quick-cooking oats
2 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select the basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). From allrecipes.com
I made this before lunch and had it, still warm, with cheese. Awesome!!!
3/4 cup plus 2 tablespoons water (70 to 80 degrees)
1/3 cup maple syrup
1 tablespoon vegetable oil
1 teaspoon salt
3/4 cup quick-cooking oats
2 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select the basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). From allrecipes.com
I made this before lunch and had it, still warm, with cheese. Awesome!!!
Monday, June 15, 2009
Tequila Barbecued Pork Ribs
Tequila Barbecued Pork Ribs
Country Style Pork Ribs (there were 5 in the pkg I bought)
Garlic Salt & Pepper
Olive Oil
1/2 can Coca-Cola
1/4 cup tequila
1/3 cup brown sugar
1 tsp cumin
1 cup bbq sauce (I used Sweet Baby Ray's Honey BBQ Sauce)
Heat olive oil in a large iron skillet. Season the pork with garlic salt and pepper and brown well on both sides in the oil. Remove ribs and place in a baking dish (clean up will be easier if you line the dish with a piece of aluminum foil). Seal with foil and bake at 375^ for about 30 minutes.
In the meantime, drain the oil from the skillet. Place skillet over medium heat and pour in the Coke, stirring well to loosen the browned bits from the pork. Add the tequila, brown sugar and cumin and simmer until the liquid is reduced by about half. Stir in the bbq sauce and reduce heat to low until ribs are ready.
Remove the foil covering from the baking dish and pour the sauce over the ribs to coat them. Return to oven and bake another 20 minutes or so, until ribs are falling apart tender.
This is my favorite BBQ sauce. It's also great on just about any kind of meat you cook on the grill. We had the ribs tonight with a can of Bush's Country Style Baked Beans that were jazzed up with a squirt of yellow mustard, a drizzle of maple syrup and about 3 tbsp bbq sauce and heated in a skillet until hot. I love easy meals....
Country Style Pork Ribs (there were 5 in the pkg I bought)
Garlic Salt & Pepper
Olive Oil
1/2 can Coca-Cola
1/4 cup tequila
1/3 cup brown sugar
1 tsp cumin
1 cup bbq sauce (I used Sweet Baby Ray's Honey BBQ Sauce)
Heat olive oil in a large iron skillet. Season the pork with garlic salt and pepper and brown well on both sides in the oil. Remove ribs and place in a baking dish (clean up will be easier if you line the dish with a piece of aluminum foil). Seal with foil and bake at 375^ for about 30 minutes.
In the meantime, drain the oil from the skillet. Place skillet over medium heat and pour in the Coke, stirring well to loosen the browned bits from the pork. Add the tequila, brown sugar and cumin and simmer until the liquid is reduced by about half. Stir in the bbq sauce and reduce heat to low until ribs are ready.
Remove the foil covering from the baking dish and pour the sauce over the ribs to coat them. Return to oven and bake another 20 minutes or so, until ribs are falling apart tender.
This is my favorite BBQ sauce. It's also great on just about any kind of meat you cook on the grill. We had the ribs tonight with a can of Bush's Country Style Baked Beans that were jazzed up with a squirt of yellow mustard, a drizzle of maple syrup and about 3 tbsp bbq sauce and heated in a skillet until hot. I love easy meals....
Sunday, June 14, 2009
Oven Braised Pork Chops with Potatoes & Green Beans
Oven Braised Pork Chops with Potatoes and Green Beans
4 pork chops
4 tbsp olive oil
1 packet Onion Soup Mix
Salt & Pepper
6 medium potatoes, peeled & cut into chunks
1 cup water
1 onion, sliced
1 can green beans
Season the pork chops with a sprinkle of the onion soup mix and brown them well in the oil in a heavy skillet. Place the potatoes in a baking dish and season with salt & pepper. Remove the pork chops and place them on top of the potatoes. Add the onions to the skillet and brown them up a bit. Add the rest of the onion soup mix to the drippings and onions and the cup of water and bring to a boil. Pour over the pork chops and potatoes, leaving a tablespoon or two of the drippings in the skillet. Seal the baking dish with foil and bake at 350^ for about 1 hour or until the potatoes are tender.
About 15 minutes before the pork & potatoes are done, add the green beans to the same skillet you used for the pork chops with the reserved drippings. Bring to a boil, reduce heat and simmer until the chops and potatoes are done.
Easy, quick and delicious (my favorite way to cook green beans!)
4 pork chops
4 tbsp olive oil
1 packet Onion Soup Mix
Salt & Pepper
6 medium potatoes, peeled & cut into chunks
1 cup water
1 onion, sliced
1 can green beans
Season the pork chops with a sprinkle of the onion soup mix and brown them well in the oil in a heavy skillet. Place the potatoes in a baking dish and season with salt & pepper. Remove the pork chops and place them on top of the potatoes. Add the onions to the skillet and brown them up a bit. Add the rest of the onion soup mix to the drippings and onions and the cup of water and bring to a boil. Pour over the pork chops and potatoes, leaving a tablespoon or two of the drippings in the skillet. Seal the baking dish with foil and bake at 350^ for about 1 hour or until the potatoes are tender.
About 15 minutes before the pork & potatoes are done, add the green beans to the same skillet you used for the pork chops with the reserved drippings. Bring to a boil, reduce heat and simmer until the chops and potatoes are done.
Easy, quick and delicious (my favorite way to cook green beans!)
Saturday, June 13, 2009
Easy Lasagna
Easy Lasagna
1 1/2 lb ground chuck
26-oz jar Ragu spaghetti sauce
1 cup water
16 oz ricotta cheese
1/4 cup grated parmesan
1/2 cup shredded 4-cheese Italian blend
8 oz pkg Ronzoni Oven Ready Lasagna (12 pieces)
16 oz (4 cups) shredded mozzarella
Heat the oven to 350^ F. In large skillet, cook meat until browned. Drain. Stir in spaghetti sauce and water and cook over medium low heat until hot, about 15 minutes.
In a small bowl, combine ricotta, parmesan and shredded Italian blend cheese.
In a 9x13" pan, spread 3/4 cup meat sauce. Place 3 pieces uncooked pasta crosswise over sauce. Pieces should not overlap or touch side of pan since they will expand when baked. Spread 1/3 of the cheese mixture over the pasta, spread about 1 cup of meat sauce over ricotta making sure to cover the pasta completely. Sprinkle with 1 cup mozzarella. Repeat layers 2 more times. Top with remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta. Cover with foil and bake 45 minutes; remove foil and top with remaining mozzarella. Bake, uncovered, about 15-20 minutes or until hot and bubbly. Let stand about 15 - 20 minutes before cutting. Makes about 12 servings.
This was my first time using oven ready lasagna noodles and it really was much faster than normal! This was good...though not as good as the recipe I've used all my adult life. I will try this method again however, with some tweaks to make it more like my old fashioned Lasagna! It was much easier to put together and a lot less time consuming!!
1 1/2 lb ground chuck
26-oz jar Ragu spaghetti sauce
1 cup water
16 oz ricotta cheese
1/4 cup grated parmesan
1/2 cup shredded 4-cheese Italian blend
8 oz pkg Ronzoni Oven Ready Lasagna (12 pieces)
16 oz (4 cups) shredded mozzarella
Heat the oven to 350^ F. In large skillet, cook meat until browned. Drain. Stir in spaghetti sauce and water and cook over medium low heat until hot, about 15 minutes.
In a small bowl, combine ricotta, parmesan and shredded Italian blend cheese.
In a 9x13" pan, spread 3/4 cup meat sauce. Place 3 pieces uncooked pasta crosswise over sauce. Pieces should not overlap or touch side of pan since they will expand when baked. Spread 1/3 of the cheese mixture over the pasta, spread about 1 cup of meat sauce over ricotta making sure to cover the pasta completely. Sprinkle with 1 cup mozzarella. Repeat layers 2 more times. Top with remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta. Cover with foil and bake 45 minutes; remove foil and top with remaining mozzarella. Bake, uncovered, about 15-20 minutes or until hot and bubbly. Let stand about 15 - 20 minutes before cutting. Makes about 12 servings.
This was my first time using oven ready lasagna noodles and it really was much faster than normal! This was good...though not as good as the recipe I've used all my adult life. I will try this method again however, with some tweaks to make it more like my old fashioned Lasagna! It was much easier to put together and a lot less time consuming!!
Friday, June 12, 2009
Cubed Steak & Gravy
Cubed Steak with Gravy
4 serving sized pieces of cubed steak
Garlic salt and Pepper
1/2 tsp Cajun Seasoning
3 tbsp olive oil
3-4 tbsp flour
1 (18.8 oz) can Campbell's Select Harvest Caramelized French Onion Soup
1 cup evaporated milk
Season the cubed steaks with garlic salt, pepper and Cajun seasoning. Brown in an iron skillet on both sides. Remove meat and keep warm. Stir the flour into the drippings remaining in the skillet until smooth. Add the onion soup and the milk, stirring constantly, until gravy thickens.
You can serve now, or if you like your meat more tender, place the cubed steaks in a baking dish, pour the gravy over it, and bake for about 1 hour at 350 degrees.
Excellent with Mashed Potatoes and Green Beans.
4 serving sized pieces of cubed steak
Garlic salt and Pepper
1/2 tsp Cajun Seasoning
3 tbsp olive oil
3-4 tbsp flour
1 (18.8 oz) can Campbell's Select Harvest Caramelized French Onion Soup
1 cup evaporated milk
Season the cubed steaks with garlic salt, pepper and Cajun seasoning. Brown in an iron skillet on both sides. Remove meat and keep warm. Stir the flour into the drippings remaining in the skillet until smooth. Add the onion soup and the milk, stirring constantly, until gravy thickens.
You can serve now, or if you like your meat more tender, place the cubed steaks in a baking dish, pour the gravy over it, and bake for about 1 hour at 350 degrees.
Excellent with Mashed Potatoes and Green Beans.
Tuesday, June 9, 2009
Peasant Pasta 6.9.09
Peasant Pasta
1 lb sweet italian sausage (I used 12 oz of Jimmy Dean's Italian Sausage)
1 tbsp dried minced onion
1/2 cup water
Handful of sliced Pepperoni
1 (28-oz) can crushed Italian Style tomatoes
1 tsp garlic powder
1 tsp crushed red pepper flakes
1/2 cup frozen green peas
1/2 cup heavy cream or half & half
1 lb penne rigate, cooked al dente
Crumble and brown the sausage in a skillet with the dried onion and water. When mostly cooked add the pepperoni and cook until sausage is completely done. Stir in tomatoes, garlic powder, pepper flakes and peas. Cook about 10 minutes or until peas are hot. Add cream and cook another 10-15 minutes. Serve over the pasta with grated parmesan if desired.
Very good! This was originally from Rachael Ray's Open House Cookbook, but I thought it was a bit bland and added the onion, pepperoni garlic powder, and pepper flakes to spice it up.
1 lb sweet italian sausage (I used 12 oz of Jimmy Dean's Italian Sausage)
1 tbsp dried minced onion
1/2 cup water
Handful of sliced Pepperoni
1 (28-oz) can crushed Italian Style tomatoes
1 tsp garlic powder
1 tsp crushed red pepper flakes
1/2 cup frozen green peas
1/2 cup heavy cream or half & half
1 lb penne rigate, cooked al dente
Crumble and brown the sausage in a skillet with the dried onion and water. When mostly cooked add the pepperoni and cook until sausage is completely done. Stir in tomatoes, garlic powder, pepper flakes and peas. Cook about 10 minutes or until peas are hot. Add cream and cook another 10-15 minutes. Serve over the pasta with grated parmesan if desired.
Very good! This was originally from Rachael Ray's Open House Cookbook, but I thought it was a bit bland and added the onion, pepperoni garlic powder, and pepper flakes to spice it up.
Monday, June 8, 2009
Spicy Southwestern Chicken Sandwiches and Texican Salad 6.8.09
Spicy Southwestern Chicken Sandwiches
1/3 cup mayonnaise
2 tbsp chopped fresh cilantro
1 1/2 tbsp lime juice
1 tbsp minced pickled jalapeno peppers
1 tbsp catsup
1 tbsp bbq sauce
4 boneless, skinless chicken breast halves
1 to 2 tbsp fajita seasoning
2 tbsp olive oil
4 hamburger buns, toasted
Leaf Lettuce
Sliced Ripe Tomato
Very thin slices red onion
Combine the first 6 ingredients in a small bowl; stir well and refrigerate until serving time.
Place the chicken between two sheets of heavy duty plastic wrap; flatted to 1/4-inch thickness, usin a meat mallet or rolling pin. Sprinkle chicken with fajita seasoning.
Heat oil in a large skillet over medium-high heat and cook the chicken about 4 minutes on each side or until completely cooked.
Spread 1 tbsp mayonnaise mixture evenly on bottom half of each bun. Top each with chicken, tomato, onion and lettuce, another tablespoon of the mayo mixture and the top half of the bun. Serves 4. (inspired by a recipe from Southern Living)
Texican Salad
2 tbsp honey
2 tbsp lime juice
1 tsp salt
1 tsp ground cumin
1 cup frozen whole kernel corn, thawed and drained
1 (15-oz) can black beans, rinsed and drained
2 tbsp diced pickled jalapenos
2 tomatoes, cubed 1/2-inch
2 tbsp chopped, fresh cilantro
4 cups torn iceberg lettuce (or a bag of mixed greens)
1/2 cup pepperjack cheese cubes (1/2-inch dice)
Stir together the first 4 ingredients in a large bowl. Add corn, beans, jalapenos, tomatoes and cilantro; stir until well coated. Cover and refrigerate at least 1 hour to blend flavors. Just before serving, add lettuce and pepperjack cheese; toss lightly.
I'd give the Chicken Sandwichs and the Salad a 4 (out of 5). The chicken would also be great chopped and tossed in with this salad too! Good and easy dinner.
1/3 cup mayonnaise
2 tbsp chopped fresh cilantro
1 1/2 tbsp lime juice
1 tbsp minced pickled jalapeno peppers
1 tbsp catsup
1 tbsp bbq sauce
4 boneless, skinless chicken breast halves
1 to 2 tbsp fajita seasoning
2 tbsp olive oil
4 hamburger buns, toasted
Leaf Lettuce
Sliced Ripe Tomato
Very thin slices red onion
Combine the first 6 ingredients in a small bowl; stir well and refrigerate until serving time.
Place the chicken between two sheets of heavy duty plastic wrap; flatted to 1/4-inch thickness, usin a meat mallet or rolling pin. Sprinkle chicken with fajita seasoning.
Heat oil in a large skillet over medium-high heat and cook the chicken about 4 minutes on each side or until completely cooked.
Spread 1 tbsp mayonnaise mixture evenly on bottom half of each bun. Top each with chicken, tomato, onion and lettuce, another tablespoon of the mayo mixture and the top half of the bun. Serves 4. (inspired by a recipe from Southern Living)
Texican Salad
2 tbsp honey
2 tbsp lime juice
1 tsp salt
1 tsp ground cumin
1 cup frozen whole kernel corn, thawed and drained
1 (15-oz) can black beans, rinsed and drained
2 tbsp diced pickled jalapenos
2 tomatoes, cubed 1/2-inch
2 tbsp chopped, fresh cilantro
4 cups torn iceberg lettuce (or a bag of mixed greens)
1/2 cup pepperjack cheese cubes (1/2-inch dice)
Stir together the first 4 ingredients in a large bowl. Add corn, beans, jalapenos, tomatoes and cilantro; stir until well coated. Cover and refrigerate at least 1 hour to blend flavors. Just before serving, add lettuce and pepperjack cheese; toss lightly.
I'd give the Chicken Sandwichs and the Salad a 4 (out of 5). The chicken would also be great chopped and tossed in with this salad too! Good and easy dinner.
Sunday, June 7, 2009
Ham Loaf and Tangy Buttermilk Cheese Bread 6.7.09
Ham Loaf
1 lb ham, ground
3/4 lb. ground pork
2 eggs
1 cup bread crumbs
1 cup evaporated milk
Salt & Pepper
1 cup brown sugar
2 tbsp yellow mustard
1/2 cup apple cider vinegar
1/2 tsp ground cloves
Combine ham, pork, eggs, crumbs, milk and salt and pepper to taste. Shape into a loaf, place in a casserole dish and bake at 350 degrees F. for 1 1/2 hours.
Combine the brown sugar, mustard, vinegar and cloves. During the last half hour of baking, pour the mustard sauce over the Ham Loaf and continue baking until done.
Tangy Buttermilk Cheese Bread
1 1/8 cup buttermilk
3 cups bread flour
1 1/2 tsp salt
1 1/2 tsp sugar
3/4 cup shredded sharp Cheddar (I used a 4-Cheese Mexican Blend)
1 1/2 tsp active dry yeast
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough cycle. Once cycle is complete, shape the dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degree F. oven for about 30 to 35 minutes.
I served the Ham Loaf with a Salad and the Cheese Bread. I had a bit of a texture problem with the Ham Loaf (ground ham is just weird) and I got it a little too salty for our tastes, but I loved the Mustard Sauce and will use it again. I suspect the sauce would be great if used to glaze a real Ham and I may experiment with a ground pork based meatloaf (without the ham) using the sauce.
1 lb ham, ground
3/4 lb. ground pork
2 eggs
1 cup bread crumbs
1 cup evaporated milk
Salt & Pepper
1 cup brown sugar
2 tbsp yellow mustard
1/2 cup apple cider vinegar
1/2 tsp ground cloves
Combine ham, pork, eggs, crumbs, milk and salt and pepper to taste. Shape into a loaf, place in a casserole dish and bake at 350 degrees F. for 1 1/2 hours.
Combine the brown sugar, mustard, vinegar and cloves. During the last half hour of baking, pour the mustard sauce over the Ham Loaf and continue baking until done.
Tangy Buttermilk Cheese Bread
1 1/8 cup buttermilk
3 cups bread flour
1 1/2 tsp salt
1 1/2 tsp sugar
3/4 cup shredded sharp Cheddar (I used a 4-Cheese Mexican Blend)
1 1/2 tsp active dry yeast
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough cycle. Once cycle is complete, shape the dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degree F. oven for about 30 to 35 minutes.
I served the Ham Loaf with a Salad and the Cheese Bread. I had a bit of a texture problem with the Ham Loaf (ground ham is just weird) and I got it a little too salty for our tastes, but I loved the Mustard Sauce and will use it again. I suspect the sauce would be great if used to glaze a real Ham and I may experiment with a ground pork based meatloaf (without the ham) using the sauce.
Extreme Banana Nut Bread 6.7.09
This is the best Banana Bread I've ever tasted in my life! Original recipe from allrecipes.com
Extreme Banana Nut Bread (my way)
2 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 cups mashed overripe bananas (I used 3 large ones)
4 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 cup chopped pecans
Preheat the oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans. (I used a Bundt pan instead of the loaf pans.)
Cream the butter and sugars together until fluffy. Add the bananas, eggs, and vanilla and beat until well mixed. Mix in the flour, salt, soda, baking powder and cinnamon until completely combined. Stir in the pecans. Pour into pans and bake for 45 to 55 minutes or until the top springs back when lightly touched. Cool 5 minutes in pan before turning out onto wire rack to cool completely.
Now, the original recipe says to wrap this in foil and refrigerate for 2 hours or more before serving. It smelled so good though, and we were hungry (it was lunchtime when I took it out of the oven), so we tried it warm....and OMG, this is to die for!
Extreme Banana Nut Bread (my way)
2 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 cups mashed overripe bananas (I used 3 large ones)
4 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 cup chopped pecans
Preheat the oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans. (I used a Bundt pan instead of the loaf pans.)
Cream the butter and sugars together until fluffy. Add the bananas, eggs, and vanilla and beat until well mixed. Mix in the flour, salt, soda, baking powder and cinnamon until completely combined. Stir in the pecans. Pour into pans and bake for 45 to 55 minutes or until the top springs back when lightly touched. Cool 5 minutes in pan before turning out onto wire rack to cool completely.
Now, the original recipe says to wrap this in foil and refrigerate for 2 hours or more before serving. It smelled so good though, and we were hungry (it was lunchtime when I took it out of the oven), so we tried it warm....and OMG, this is to die for!
Saturday, June 6, 2009
Oven Glazed Country Style Ribs & Italian Potato Salad 6.6.09
Oven Glazed Country Style Ribs
Boneless Country Style Pork Ribs (I had 5 in the package I bought)
1 can Mountain Dew
2 tsp dry mustard
1/4 cup Lite Soy Sauce
1 tbsp lemon juice
2 tsp Liquid Smoke
1 tbsp diced pickled jalapeno peppers
2 tbsp olive oil
Garlic Salt & Pepper, to taste
BBQ Sauce (I like Sweet Baby Ray's)
Wash the pork pieces and place in a casserole dish (or you can do this in a ZipLoc Bag). Combine the next 6 ingredients, pour over the pork, cover (or seal the bag) and refrigerate for several hours.
Drain the marinade, reserving about 1/2 cup. Place the reserved marinade in a 9x13" baking dish. Heat the olive oil in a large skillet. Season and brown the drained pork well on both sides in the skillet. Place pork in the 9x13" pan with the marinade, cover and seal tightly with aluminum foil and bake at 350 degrees for about 1 hour or until very tender. Remove the foil, spoon a generous amount of BBQ sauce on each piece of pork and return to the oven for about 10 minutes.
Italian Potato Salad
6 medium potatoes, cut into small chunks
1 tbsp dehydrated minced onion
1/3 cup Italian salad dressing
2 hard-boiled eggs, finely chopped
2 tsp dill weed
Sweet Pickle Relish, about 1/3 cup
Yellow Mustard, 1 tbsp more or less
Mayonnaise
Boil the potatoes in salted water until tender. Drain and immediately add minced onion and Italian salad dressing. Let cool.
Combine potato mixture, chopped eggs, dill, sweet relish, mustard and enough mayonnaise to bind all together. Cover and refrigerate until serving time but at least 2 hours.
I'd give the pork a "9" and the potato salad a "7 1/2". Yummy!
Boneless Country Style Pork Ribs (I had 5 in the package I bought)
1 can Mountain Dew
2 tsp dry mustard
1/4 cup Lite Soy Sauce
1 tbsp lemon juice
2 tsp Liquid Smoke
1 tbsp diced pickled jalapeno peppers
2 tbsp olive oil
Garlic Salt & Pepper, to taste
BBQ Sauce (I like Sweet Baby Ray's)
Wash the pork pieces and place in a casserole dish (or you can do this in a ZipLoc Bag). Combine the next 6 ingredients, pour over the pork, cover (or seal the bag) and refrigerate for several hours.
Drain the marinade, reserving about 1/2 cup. Place the reserved marinade in a 9x13" baking dish. Heat the olive oil in a large skillet. Season and brown the drained pork well on both sides in the skillet. Place pork in the 9x13" pan with the marinade, cover and seal tightly with aluminum foil and bake at 350 degrees for about 1 hour or until very tender. Remove the foil, spoon a generous amount of BBQ sauce on each piece of pork and return to the oven for about 10 minutes.
Italian Potato Salad
6 medium potatoes, cut into small chunks
1 tbsp dehydrated minced onion
1/3 cup Italian salad dressing
2 hard-boiled eggs, finely chopped
2 tsp dill weed
Sweet Pickle Relish, about 1/3 cup
Yellow Mustard, 1 tbsp more or less
Mayonnaise
Boil the potatoes in salted water until tender. Drain and immediately add minced onion and Italian salad dressing. Let cool.
Combine potato mixture, chopped eggs, dill, sweet relish, mustard and enough mayonnaise to bind all together. Cover and refrigerate until serving time but at least 2 hours.
I'd give the pork a "9" and the potato salad a "7 1/2". Yummy!
Friday, June 5, 2009
Farmhouse Chowder and Herbed Onion Bread 6.5.09
Farmhouse Chowder
1 lb. sausage
2 tbsp dehydrated minced onion
4 oz pkg Idahoan Instant Mashed Potatoes (Loaded Baked Potato flavor)
48 oz carton chicken broth
2 cups frozen whole kernel corn
1 cup frozen mixed vegetables
8 oz frozen Broccoli Stir Fry vegetables
1 cup heavy cream
4 sliced Swiss cheese, shredded
Brown and crumble the sausage in a Dutch oven over medium-high heat. Add the minced onion, instant potatoes and chicken broth and bring to a boil. Add the corn, mixed veggies and broccoli combo and simmer until vegetables are completely cooked. Stir in the cream and swiss cheese until the cheese is melted.
Herbed Onion Bread
17 tbsp water (70 to 80 degrees F)
2 tbsp butter, softened
1 1/4 tsp salt
3 cups bread flour
2 tsp dried minced onion
1 1/2 tsp dill weed
1 tsp poppy seeds
2 tbsp nonfat dry milk powder
2 tbsp sugar
1 1/2 tsp active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing, add 1 to 2 tbsp of water or flour if needed.)
The soup was good and easy and the bread was excellent! I would make the soup again using real potatoes instead of the mix, but that's just a texture thing with me. John loved it.
The bread recipe is from allrecipes.com. I created the soup.
1 lb. sausage
2 tbsp dehydrated minced onion
4 oz pkg Idahoan Instant Mashed Potatoes (Loaded Baked Potato flavor)
48 oz carton chicken broth
2 cups frozen whole kernel corn
1 cup frozen mixed vegetables
8 oz frozen Broccoli Stir Fry vegetables
1 cup heavy cream
4 sliced Swiss cheese, shredded
Brown and crumble the sausage in a Dutch oven over medium-high heat. Add the minced onion, instant potatoes and chicken broth and bring to a boil. Add the corn, mixed veggies and broccoli combo and simmer until vegetables are completely cooked. Stir in the cream and swiss cheese until the cheese is melted.
Herbed Onion Bread
17 tbsp water (70 to 80 degrees F)
2 tbsp butter, softened
1 1/4 tsp salt
3 cups bread flour
2 tsp dried minced onion
1 1/2 tsp dill weed
1 tsp poppy seeds
2 tbsp nonfat dry milk powder
2 tbsp sugar
1 1/2 tsp active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing, add 1 to 2 tbsp of water or flour if needed.)
The soup was good and easy and the bread was excellent! I would make the soup again using real potatoes instead of the mix, but that's just a texture thing with me. John loved it.
The bread recipe is from allrecipes.com. I created the soup.
Thursday, June 4, 2009
Braised Pork Chops, Ranch Roasted Potatoes and Pea Salad 6.4.09
Braised Pork Chops
Pork Chops
Olive Oil
Garlic Salt & Pepper
Onion, sliced
Chicken Broth and/or water
Season the pork chops with garlic salt and pepper and brown them in the olive oil over medium-high heat. Add the sliced onions and enough chicken broth or water to just cover the chops. Reduce heat and simmer until tender (half hour to 45 minutes).
Ranch Roasted Potatoes
Potatoes, peeled and cut into bite sized chunks
Olive oil
Ranch Dressing mix
Pepper
Drizzle enough olive oil over the potatoes to coat well. Sprinkle with Ranch dressing mix and pepper and bake at 400 degrees for about half hour or until tender, stirring once. Serve hot.
Mom's Pea Salad
1 can sweet peas, drained
1 tbsp dehydrated minced onion
Sweet relish or chopped sweet pickles
Mayonnaise
Combine the peas, minced onion, sweet relish (don't skimp!) and enough mayonnaise to bind. Cover and refrigerate at least a half hour. Serve cold.
This is an easy meal and very tasty!
Pork Chops
Olive Oil
Garlic Salt & Pepper
Onion, sliced
Chicken Broth and/or water
Season the pork chops with garlic salt and pepper and brown them in the olive oil over medium-high heat. Add the sliced onions and enough chicken broth or water to just cover the chops. Reduce heat and simmer until tender (half hour to 45 minutes).
Ranch Roasted Potatoes
Potatoes, peeled and cut into bite sized chunks
Olive oil
Ranch Dressing mix
Pepper
Drizzle enough olive oil over the potatoes to coat well. Sprinkle with Ranch dressing mix and pepper and bake at 400 degrees for about half hour or until tender, stirring once. Serve hot.
Mom's Pea Salad
1 can sweet peas, drained
1 tbsp dehydrated minced onion
Sweet relish or chopped sweet pickles
Mayonnaise
Combine the peas, minced onion, sweet relish (don't skimp!) and enough mayonnaise to bind. Cover and refrigerate at least a half hour. Serve cold.
This is an easy meal and very tasty!
Tuesday, June 2, 2009
Macaroni & Cheese 6.2.09
I may be biased, but my family's recipe for Macaroni and Cheese is the BEST Mac and Cheese I have ever eaten. Period.
Macaroni and Cheese
16-oz box elbow macaroni
Cheese, shredded - lots of it
Butter, 1/4 to 1/2 cup
Milk or Half & Half or a combination
Garlic Salt and Pepper
Preheat the oven to 350 degrees. Cook the macaroni in boiling, salted water as directed on the package to al dente. Butter a casserole dish or a 9x13" pan and leave the rest of the butter in the pan, cut in chunks. Drain the macaroni and pour into the buttered pan. Season to taste with the garlic salt and pepper. Stir in the cheese. You must use at least 2 cups of shredded cheddar. We always throw in a couple of handfuls of whatever other kind of cheese we have on hand. Do NOT skimp on the cheese! Pour in enough milk until you can see it just under the top layer of macaroni. Bake about 35 minutes. Remove from oven and let set 5 to 10 minutes before serving.
This is excellent as is, or you can add cubes of just about any kind of cooked meat (smoked sausage and ham cubes are my favorites).
Macaroni and Cheese
16-oz box elbow macaroni
Cheese, shredded - lots of it
Butter, 1/4 to 1/2 cup
Milk or Half & Half or a combination
Garlic Salt and Pepper
Preheat the oven to 350 degrees. Cook the macaroni in boiling, salted water as directed on the package to al dente. Butter a casserole dish or a 9x13" pan and leave the rest of the butter in the pan, cut in chunks. Drain the macaroni and pour into the buttered pan. Season to taste with the garlic salt and pepper. Stir in the cheese. You must use at least 2 cups of shredded cheddar. We always throw in a couple of handfuls of whatever other kind of cheese we have on hand. Do NOT skimp on the cheese! Pour in enough milk until you can see it just under the top layer of macaroni. Bake about 35 minutes. Remove from oven and let set 5 to 10 minutes before serving.
This is excellent as is, or you can add cubes of just about any kind of cooked meat (smoked sausage and ham cubes are my favorites).
Monday, June 1, 2009
Daddy's Pepper Steak 6.1.09
Daddy's Pepper Steak
4-6 serving sized pieces of round steak (or sirloin)
Salt & Pepper
Olive Oil (OK, technically, Daddy would use Crisco)
1 large onion, sliced
2 bell peppers, sliced into strips
1 envelope Lipton Beefy Onion Soup Mix
1 can Cream of Mushroom Soup
1-1/2 soup cans of water
Heat the oven to 375 degrees. Heat the oil in a large iron skillet over medium-high heat. Lightly season the steak with salt, heavy on the pepper. Sear the meat in the hot oil until browned on both sides, then transfer them to a 9x13" baking dish. Drain the oil out of the pan and add the soup mix, cream of mushroom soup and the water and stir until combined and heated. If you like thicker gravy, mix a couple-three tablespoons of flour with a little water until smooth and whisk into the mixture in the pan. Layer the onions and peppers over the beef. Pour the gravy over all. Cover tightly with foil and bake for 1 hour or until the meat is very tender. Serve with hot, cooked rice.
Excellent and easy.
4-6 serving sized pieces of round steak (or sirloin)
Salt & Pepper
Olive Oil (OK, technically, Daddy would use Crisco)
1 large onion, sliced
2 bell peppers, sliced into strips
1 envelope Lipton Beefy Onion Soup Mix
1 can Cream of Mushroom Soup
1-1/2 soup cans of water
Heat the oven to 375 degrees. Heat the oil in a large iron skillet over medium-high heat. Lightly season the steak with salt, heavy on the pepper. Sear the meat in the hot oil until browned on both sides, then transfer them to a 9x13" baking dish. Drain the oil out of the pan and add the soup mix, cream of mushroom soup and the water and stir until combined and heated. If you like thicker gravy, mix a couple-three tablespoons of flour with a little water until smooth and whisk into the mixture in the pan. Layer the onions and peppers over the beef. Pour the gravy over all. Cover tightly with foil and bake for 1 hour or until the meat is very tender. Serve with hot, cooked rice.
Excellent and easy.
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