Fresh or Frozen spinach (2-10oz bags of fresh
or 1 16oz. bag frozen)
3/4 lb Yukon gold potatoes, peeled and cubed
1.1/2 c sharp cheddar cheese, grated
5 sliced bacon, diced and fried
salt
red pepper flakes
pepper
1.1/2-2 lb flank steak
oil
Preheat oven to 400°F.
Cook spinach. Drain well and chop; season with
salt and red pepper flakes.
Boil potatoes until tender, 15 min or so. Drain well
and let dry. Mash lightly into small chunks, then stir
in cheese, fried bacon, salt and pepper to taste.
Prepare steak by butterflying (see notes below), season
with salt and pepper. Layer with spinach and then
potato mixture, roll and tie, then season outside with
salt and pepper.
Sear steak in oil in an oven proof skillet over
med-high heat, browning on all sides; end with the
seam side down.
Brush steak with barbecue sauce and place pan in the
oven. Roast 30 min., or to an internal temperature
of 140° for med-rare. Remove from the pan and let rest
10-15 min before slicing.
Notes:Butterflying flank steak, trim the flank steak of extra
fat and square it up if needed. This will make butterflying and
rolling easier.
Going with the grain of the steak, score the meat down the center,
cutting about halfway through. Fold it back, then wrap and
briefly freeze.
After chilling, cut through the top portion to create a flap,
going almost to,but not through,the end.
Flip the steak over, then butterfly the second half. Avoid
cutting the flap too thin or they could tear.
Cover steak with plastic and pound to about 1/2" thickness
for a tight roll and a good spiral. Fill and roll up like
a carpet.
To keep the fillings inside the steak tie it snugly with kitchen
twine. Sear and roast.
Source:Cuisine at home
Baked Steak in Mushroom Gravy
3-5 lb cut round steak
cooking oil
1/2 c flour
2-10.3/4 oz can cream of mushroom soup
8 oz sliced mushrooms, sliced
2 c milk
salt and pepper to taste
Trim off fat from meat and cut into 3" square pieces.
Prepare skillet with scant amount cooking oil.
Dredge meat in flour and brown on both sides. Add
more oil as needed.
Pour 1 can of soup on bottom of dutch over or 9x13" pan.
Arrange meat over soup.
Sprinkle mushrooms over meat. Mix remaining can of soup with milk
and pour over meat. Season with salt and pepper.
Cover and bake at 300° for 2 hours.
Serve with mashed potatoes using gravy from meat.
This would be an easy dish to cut in half.
Chicken with Lemon Sauce
For Chicken:
4 boneless skinless chicken breast halves
1/2 c flour
1/2 c grated Parmesan cheese
3/4 tsp salt
1/2 tsp pepper
3 eggs
2 tbs butter
2 tbs olive oil
Sauce:
2 tbs flour
3/4 tsp salt
1/2 tsp pepper
1.1/2 c chicken broth
1 c apple juice
2 tbs butter
2 tbs lemon juice
2 tbs minced fresh parsley
Flatten chicken to 1/4" thickness. In a shallow
bowl, combine flour, Parmesan cheese, salt and pepper.
In another bowl, beat the eggs. Dip chicken into the
eggs then into the flour mixture.
In a skillet, cook chicken in butter and oil over
med heat till juices run clear and chicken is golden.
Remove and keep warm.
In a small bowl, combine the first 4 sauce ingredients,
mix until smooth. Deglaze skillet with apple juice. Stir
broth mixture and add to the skillet. Bring to a boil; cook
and stir for 1-2 min. or until thickened and bubbly.
Stir in lemon juice; cook for 1 min. Add parsley and
butter; cook and stir until butter is melted. Serve over
chicken.
Gremolata Rubbed Roast Beef and Roasted Potatoes & Kummelweck Sandwich
1.1/2 lb russet potatoes, peeled and sliced into thick slices
Combine: (Gremolata)
3/4 c chopped fresh parsley
1/4 c fresh thyme leaves
1 whole head garlic, peeled
3 tbs olive oil
1 tbs kosher salt
zest of one lemon, chopped
Beef:
2 tbs oil oil
2 eye round roasts (2-3 lb each)
Preheat oven to 400° with rack on the bottom.
Parboil potatoes in salted water for 15-20 min. Drain,
Reserving the water for gravy.
Combine all gremolata ingredients in a large resealable plastic bag. With
the flat side of a meat mallet, crush the garlic cloves with the herbs.
(I put the parsley, before chopping, and the garlic in a food processor
and chopped it until the garlic was chopped up.)
Sear seasoned roasts in oil in a large roasting pan until brown.
Remove roasts; top with gremolata. It wont stick well, so
just pat it on top of each roast.
Arrange potatoes in 1/2 the pan and place the meat on the other side.
Roast meat and potatoes for 45 min. Cook until the meat reaches
desired doneness. 130-135° for med.
Scrape gremolata from the roasts into the roasting pan.
Remove meat and potatoes allow
roasts to rest for 15 mins before carving.
Gravy
Saute:
1 c yellow onion, diced
Deglaze with:
1/4 dry red wine
Sprinkle in:
3 tbs flour
Gradually whisk in; simmer;
2 c reserved potato water
1 can (14oz) low sodium beef broth
Finish with; strain;
2 tbs unsalted butter
1 tbs balsamic vinegar
salt and pepper to taste
meat juices from the roasts
Saute onion with the gremolata from the beef in the roasting pan.
You may need to be on 2 burners.
Cook until onion softens.
Deglaze with wine, scraping the pan. Simmer to evaporate liquid.
Sprinkle flour over the onion mixture-it will be pasty.
Gradually whish in reserved potato water and beef broth,
Whisk constantly to prevent lumps.
Simmer until slightly thick about 5 min.
Finish gravy with butter, vinegar seasonings, and any juices
that have accumulated as the roasts have
rested. Strain, then serve with sliced beef and roasted potatoes.
The following is a recipe to use up any leftover roast beef.
Kummelweck Sandwich
For the rolls
Brush with 2 beaten eggs:
6 kaiser rolls, split
Sprinkle on tops:
2 tbs caraway seeds
For the Jus
Saute in 1 tbs olive oil and 1 tbs butter
1 c yellow onion, chopped
Add, reduce and strain;
4 c low-sodium beef broth
1/2 c dry white wine
2 tbs garlic, chopped
2 tsp minced fresh thyme
Warm in Jus:
1.1/2 lb leftover roast beef, thinly sliced
Serve with;
prepared horseradish and jus
Preheat oven to 375°.
Brush kaiser roll top with egg.
Sprinkle caraway generously on rolls. Bake 5 min.
Saute onion for the jus in oil and butter until golden brown.
Add remaining jus ingredients and simmer over med-high heat
until reduced by half,
about 15 min. Strain; return jus to pan.
Warm sliced beef in the jus-dip, don't simmer them in the jus.
Arrange slices on the bottom half of the roll. Dip the underside
o f the roll tops into the jus and place on top of the beef.
Serve with horseradish and a side of hot jus.
Japanese Steak Rolls
1 lb. flank steak, trimmed
16 - 8" asparagus spears, trimmed 16 - 8" pieces scallion, trimmed
6 tbs seasoned rice vinegar
6 tbs low-sodium soy sauce
4 tsp sugar
1 tbs toasted sesame oil
Slice flank steak across the grain into 16 strips, 1/4-1/2" thick.
Pound each to about 1/8" thick and season with salt and pepper.
Place one asparagus spear and one scallion across the short end of the strip of
beef. Roll beef around vegetables. Secure with toothpick if you want. Place seam side down on a shallow baking pan in a single layer; roll remaining beef and vegetables.
Combine remaining ingredients, pour over beef, and marinate 10 min.
Preheat broiler to high. Broil steak rolls 5 min. Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan using a fine mesh strainer. Remove toothpicks if you used them from steak rolls before serving.
Boil marinade until syrupy, about 5 min. Spoon glaze over each serving.
Pappardelle With Chicken, Mushrooms and Wine
4 Tbs Butter, divided
1 lb mushrooms, quartered
1 c dry red wine divided
1 tsp sea or kosher salt
Freshly ground black pepper
1 chicken (4 lb) cut up, washed and dried
2 tbs olive oil
4 oz bacon, diced
1 med. Red onion, diced
1/2 lb. Fennel, bulb only, cut into strips
3 tsp garlic, minced
2 tbs balsamic vinegar
1 lb egg noodles
Preheat oven to 325°.
Sauté mushrooms in 2 tbs butter in a large ovenproof sauté pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med; cook until liquid evaporates. Stir in the wine. Increase the heat to high and boil until most of the wine evaporates; remove and set aside. Wipe out pan and return it to the stovetop.
Combine the flour, salt and pepper on a plate. Dredge each piece of chicken in the flour and shake off the excess. Brown the chicken in 2 tbs butter and oil (in batches if necessary) in t he sauté pan over med heat; remove, set aside.
Sauté the bacon in the pan drippings, cooking until it begins to brown. Add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 min more. Increase heat to high and stir in wine. Remove from heat and add the sautéed mushrooms.
Return the chicken to the pan, cover tightly; transfer to the oven and bake until the meat is tender and the internal temperature is 170°, about 40 min. Remove from oven and stir in vinegar.
Prepare noodles according to package directions; drain. Serve immediately with chicken and mushroom sauce.
Pork Chili Verde
8 Whole Anaheim Chiles
1.1/2 lb pork loin, trimmed, cut into 1/2" cubes, seasoned with salt
2 Tbs tequila or chicken broth or water
3 c yellow onion, diced
2 c tomatillos, diced
3 Tbs garlic, chopped
1/4 c masa harina
1 Tbs ground cumin
2 tsp dried oregano or Mexican oregano
1 tsp ground coriander
1 tsp kosher salt
3 c low-sodium chicken broth
1 Tbs fresh lime juice, optional
Cooked white rice
Sour Cream
Chopped fresh Cilantro
Roast chiles in oven at 400° for approx 30 min. Place in a bowl, cover with plastic, and steam 10 min. Peel remove stems and seeds, and chop to make 2 cups.
Sear pork on all sides in a large pot over high heat. Do it in two batches, using 1 tbs oil per batch. Deglaze with tequila.
Add onion, tomatillos, garlic, roasted chiles, and seared pork. Sweat over medium heat until onion softens, about 10 min.
Stir in masa harina and seasonings to coat all ingredients.
Add broth and bring to a boil. Reduce heat to low and simmer for 30 min. Finish with lime juice right before serving if you desire.
Serve with rice and garnish with sour cream and cilantro and cheese if desired.
1.1/2 lb russet potatoes, peeled and sliced into thick slices
Combine: (Gremolata)
3/4 c chopped fresh parsley
1/4 c fresh thyme leaves
1 whole head garlic, peeled
3 tbs olive oil
1 tbs kosher salt
zest of one lemon, chopped
Beef:
2 tbs oil oil
2 eye round roasts (2-3 lb each)
Preheat oven to 400° with rack on the bottom.
Parboil potatoes in salted water for 15-20 min. Drain,
Reserving the water for gravy.
Combine all gremolata ingredients in a large resealable plastic bag. With
the flat side of a meat mallet, crush the garlic cloves with the herbs.
(I put the parsley, before chopping, and the garlic in a food processor
and chopped it until the garlic was chopped up.)
Sear seasoned roasts in oil in a large roasting pan until brown.
Remove roasts; top with gremolata. It wont stick well, so
just pat it on top of each roast.
Arrange potatoes in 1/2 the pan and place the meat on the other side.
Roast meat and potatoes for 45 min. Cook until the meat reaches
desired doneness. 130-135° for med.
Scrape gremolata from the roasts into the roasting pan.
Remove meat and potatoes allow
roasts to rest for 15 mins before carving.
Gravy
Saute:
1 c yellow onion, diced
Deglaze with:
1/4 dry red wine
Sprinkle in:
3 tbs flour
Gradually whisk in; simmer;
2 c reserved potato water
1 can (14oz) low sodium beef broth
Finish with; strain;
2 tbs unsalted butter
1 tbs balsamic vinegar
salt and pepper to taste
meat juices from the roasts
Saute onion with the gremolata from the beef in the roasting pan.
You may need to be on 2 burners.
Cook until onion softens.
Deglaze with wine, scraping the pan. Simmer to evaporate liquid.
Sprinkle flour over the onion mixture-it will be pasty.
Gradually whish in reserved potato water and beef broth,
Whisk constantly to prevent lumps.
Simmer until slightly thick about 5 min.
Finish gravy with butter, vinegar seasonings, and any juices
that have accumulated as the roasts have
rested. Strain, then serve with sliced beef and roasted potatoes.
The following is a recipe to use up any leftover roast beef.
Kummelweck Sandwich
For the rolls
Brush with 2 beaten eggs:
6 kaiser rolls, split
Sprinkle on tops:
2 tbs caraway seeds
For the Jus
Saute in 1 tbs olive oil and 1 tbs butter
1 c yellow onion, chopped
Add, reduce and strain;
4 c low-sodium beef broth
1/2 c dry white wine
2 tbs garlic, chopped
2 tsp minced fresh thyme
Warm in Jus:
1.1/2 lb leftover roast beef, thinly sliced
Serve with;
prepared horseradish and jus
Preheat oven to 375°.
Brush kaiser roll top with egg.
Sprinkle caraway generously on rolls. Bake 5 min.
Saute onion for the jus in oil and butter until golden brown.
Add remaining jus ingredients and simmer over med-high heat
until reduced by half,
about 15 min. Strain; return jus to pan.
Warm sliced beef in the jus-dip, don't simmer them in the jus.
Arrange slices on the bottom half of the roll. Dip the underside
o f the roll tops into the jus and place on top of the beef.
Serve with horseradish and a side of hot jus.
Japanese Steak Rolls
1 lb. flank steak, trimmed
16 - 8" asparagus spears, trimmed 16 - 8" pieces scallion, trimmed
6 tbs seasoned rice vinegar
6 tbs low-sodium soy sauce
4 tsp sugar
1 tbs toasted sesame oil
Slice flank steak across the grain into 16 strips, 1/4-1/2" thick.
Pound each to about 1/8" thick and season with salt and pepper.
Place one asparagus spear and one scallion across the short end of the strip of
beef. Roll beef around vegetables. Secure with toothpick if you want. Place seam side down on a shallow baking pan in a single layer; roll remaining beef and vegetables.
Combine remaining ingredients, pour over beef, and marinate 10 min.
Preheat broiler to high. Broil steak rolls 5 min. Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan using a fine mesh strainer. Remove toothpicks if you used them from steak rolls before serving.
Boil marinade until syrupy, about 5 min. Spoon glaze over each serving.
Pappardelle With Chicken, Mushrooms and Wine
4 Tbs Butter, divided
1 lb mushrooms, quartered
1 c dry red wine divided
1 tsp sea or kosher salt
Freshly ground black pepper
1 chicken (4 lb) cut up, washed and dried
2 tbs olive oil
4 oz bacon, diced
1 med. Red onion, diced
1/2 lb. Fennel, bulb only, cut into strips
3 tsp garlic, minced
2 tbs balsamic vinegar
1 lb egg noodles
Preheat oven to 325°.
Sauté mushrooms in 2 tbs butter in a large ovenproof sauté pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med; cook until liquid evaporates. Stir in the wine. Increase the heat to high and boil until most of the wine evaporates; remove and set aside. Wipe out pan and return it to the stovetop.
Combine the flour, salt and pepper on a plate. Dredge each piece of chicken in the flour and shake off the excess. Brown the chicken in 2 tbs butter and oil (in batches if necessary) in t he sauté pan over med heat; remove, set aside.
Sauté the bacon in the pan drippings, cooking until it begins to brown. Add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 min more. Increase heat to high and stir in wine. Remove from heat and add the sautéed mushrooms.
Return the chicken to the pan, cover tightly; transfer to the oven and bake until the meat is tender and the internal temperature is 170°, about 40 min. Remove from oven and stir in vinegar.
Prepare noodles according to package directions; drain. Serve immediately with chicken and mushroom sauce.
Pork Chili Verde
8 Whole Anaheim Chiles
1.1/2 lb pork loin, trimmed, cut into 1/2" cubes, seasoned with salt
2 Tbs tequila or chicken broth or water
3 c yellow onion, diced
2 c tomatillos, diced
3 Tbs garlic, chopped
1/4 c masa harina
1 Tbs ground cumin
2 tsp dried oregano or Mexican oregano
1 tsp ground coriander
1 tsp kosher salt
3 c low-sodium chicken broth
1 Tbs fresh lime juice, optional
Cooked white rice
Sour Cream
Chopped fresh Cilantro
Roast chiles in oven at 400° for approx 30 min. Place in a bowl, cover with plastic, and steam 10 min. Peel remove stems and seeds, and chop to make 2 cups.
Sear pork on all sides in a large pot over high heat. Do it in two batches, using 1 tbs oil per batch. Deglaze with tequila.
Add onion, tomatillos, garlic, roasted chiles, and seared pork. Sweat over medium heat until onion softens, about 10 min.
Stir in masa harina and seasonings to coat all ingredients.
Add broth and bring to a boil. Reduce heat to low and simmer for 30 min. Finish with lime juice right before serving if you desire.
Serve with rice and garnish with sour cream and cilantro and cheese if desired.
Szechwan Style Chicken
1 lb boneless, skinless chicken breast halves, pounded to 1/4" (even) thickness
1/3 c teriyaki sauce
3 tbs Szechwan spicy stir fry sauce
2 tsp cornstarch
1 tbs cooking oil
1 lrg onion, chopped
3 c chopped bok choy
1 c broccoli florets
1 med red sweet pepper, cut into strips and strips cut in half
2 c pea pods, strings removed, or one 6 oz pkg frozen pea pods, thawed
1-7oz/15 oz jar/can whole straw mushrooms, drained (look with the oriental food)
3 c hot cooked rice noodles or rice
Cut chicken into thin bite-size strips. Set aside. For
sauce, in a small bowl stir together teriyaki sauce,
stir-fry sauce, and cornstarch. Set aside.
Pour cooking oil into a wok or large skillet. (Add
more oil as necessary during cooking.) Preheat over
med-high heat. Stir-fry onion in hot oil for 2 min.
Add bok choy, broccoli, and sweet pepper; stir fry
for 1 min. Add fresh pea pods (if using); stir fry for
1-2 min. more or until vegetables are crisp-tender.
Remove vegetables from the wok.
Add 1/2 of the chicken to the hot wok. Stir fry for 2-3
min or until no longer pink. Remove chicken from the wok.
Repeat with remaining chicken. Return all chicken to the
wok. Push chicken from the center of the wok.
Stir sauce. Add sauce to the center of the wok. Cook
and stir until thickened and bubbly. Return cook vegetables
to the wok. Add corn, mushrooms, and thawed frozen pea pods
(if using). Stir all ingredients together to coat with sauce.
Cook and stir about 1 min more or until heated through. Serve
immediately over hot cooked noodles or rice.
Tortellini Marinara
1 pkg refrigerated cheese tortellini (9oz) or frozen
1 lb sausage, bulk
15 oz. refrigerated marinara
14.5 oz can diced Italian tomatoes, undrained
1/2 lb sliced fresh mushrooms
1 c shredded mozzarella cheese or Italian blend
Cook tortellini according to the pkg directions.
While tortellini is cooking brown sausage over med.
heat until no longer pink; drain. Stir in
marinara sauce, tomatoes and mushrooms. Bring to
a boil. Reduce heat; cover and simmer for 5 min.
or until mushrooms are tender.
Drain tortellini and stir into skillet. Sprinkle
with cheese. Cover skillet and remove from heat
and let stand until cheese is melted.
Approx 8 servings
Serve with French garlic bread, toasted and side salad.
Wiener Schnitzel
Source: Cuisine At Home February 2005
1 lb pork loin, trimmed **
salt and pepper
1/2 c. flour
3 eggs, beaten
2 c fresh bread crumbs
3 tbs veg oil
3 tbs unsalted butter
1/4 c dry white wine
2 tbs fresh lemon juice
2 tbs heavy cream
6 tbs unsalted butter
2 tbs chopped fresh parsley
4 lemon wedges
Slice pork into 8-1" thick pieces.
Pound each piece with a meat mallet
to about 1/4" thickness. Season with
salt and pepper.
Place flour, eggs, and bread crumbs
into 3 separate shallow dishes.
Dredge each medallion first in flour,
then in eggs, and finally in bread
crumbs. Place breaded pork on a
baking sheet or plate.
Heat oil and 3 tbs butter in a large
saute pan over med-high heat.
Saute pork until golden brown, 2-3
min on each side. Remove from
pan and keep warm in a 200° oven.
Deglaze pan with wine; add lemon
juice and simmer 3 min. Add heavy
cream and simmer until reduced by
half, about 1 min.
Off heat, whisk in butter 2 tbs. at
a time, then stir in parsley; spoon
sauce over medallions. Serve with lemon
wedges.
**try to get the whole tenderloin.
Asparagus Beef Lo Mein
1 lb. Boneless beef sirloin steak, thinly sliced
1 tsp minced garlic
2 tbs olive oil
1 lb fresh asparagus, trimmed and cut into 2.1/2" pieces
2.1/4 c water, divided
2 pkg (3 oz each) beef ramen noodles
2/3 c hoisin sauce
Red pepper flakes to taste (optional)
In a large skillet or wok, stir-fry beef and garlic in oil for 5 min or until meat is no longer pink. Add the asparagus; stir fry for 2 min or until crisp-tender.
In a small bowl, combine 1/4 c water and 1/2 tsp seasoning from one of the ramen noodle seasoning packets; stir until dissolved. Add hoisin sauce and red pepper flakes; stir into the beef mixture. Bring to a boil; cook and stir for 2 min or until thickened. Discard the remaining seasoning pkg.
In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 min. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. 2-4 servings depending on ones appetite.
40 Clove Garlic Chicken
Preheat oven 375°, rack center of oven 6 servings
1/3 c flour
2 tbs paprika
1 tbs kosher salt
1 tbs black pepper
3 tbs olive oil
6 chicken thighs
40 cloves garlic, peeled
3 ribs celery, diced
1 med onion, sliced
1 c dry white wine
1 c chicken broth
2 sprigs fresh rosemary
2 springs fresh thyme
2 bay leaves
Combine flour, paprika, salt and pepper in a large plastic bag. Coat chicken in seasoned flour. Shake off excess flour. Heat oil in a large ovenproof sauté pan over med-high heat.
Brown chicken on both sides; remove from pan.
Add garlic, celery, and onion; sauté until lightly browned.
Add wine, broth, and herbs, and then arrange browned chicken on top skin side up; bring to a simmer. Cover then pan; transfer to the oven and braise 45 min.
Beef Sandwiches Au Jus
1 can beef broth
1/2 tsp pepper, divided
1/4 tsp crushed red pepper flakes
1/8 tsp garlic powder
1 med onion, thinly sliced
1 sm. green pepper, thinly sliced
4 tbs butter, divided
1/4 tsp kosher salt
1 lb boneless beef sirloin steak, cut into 1/2" strips
4 sub rolls, split
4 slices provolone cheese
In a pot combine beef broth, 1/4 tsp pepper, pepper flakes and garlic
powder. Bring to a boil. Reduce heat; simmer, uncovered, for
15-20 min.
Meanwhile, in a large skillet, saute onion and green pepper in tbs
butter until tender; remove and keep warm. Sprinkle salt and remaining pepper
over beef. In the same skillet, cook beef in remaining butter over medium
high heat until no longer pink. Spoon onto roll bottoms; top with cheese
and onion mixture. Replace roll tops. Serve au jus.
Asparagus with Mushrooms
1 lb fresh asparagus, trimmed and cut into 2" piecesb
2 tsp ground ginger
2 tbs oil olive
8 oz. pkg sliced mushrooms
1 tsp salt
1/8 tsp sugar
1/8 tsp pepper
In a large skillet, saute asparagus and ginger in oil
for 2-3 min or until asparagus is crips-tender.
Add the mushrooms, salt, sugar and pepper.
Cook and stir 2-3 min. longer or until mushrooms
are tender.
Creamy Chicken Noodle Soup
This soup is very good and very easy to make, I
cooked my chicken in the chicken broth and used
more than 8 c. since I did it that way.
I used wide egg noodles as I was unable to locate
thick noodles. I would suggest on the first cup
of milk adding it after you have cooked the
vegetables and noodles. Then after that is
heated add the last 1/2 c milk and
flour you have mixed together,
8 cups chicken broth
2 cups cooked diced chicken
1 cup milk
1 cup thinly sliced carrots
1 cup sliced celery and leaves
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried marjoram
Salt and pepper to taste
6 ounces uncooked thick noodles
1/2 cup milk
1/4 cup all-purpose flour
2 tablespoons butter
In large kettle combine broth, chicken, milk, carrot,
celery, green pepper, onion, garlic, marjoram and salt
and pepper. Cook over medium heat until
vegetables are crisp-tender.
Add noodles and cook until almost done.
In a cup, whisk together milk and flour. Stir into soup
mixture and boil gently for 3 minutes. Stir in butter,
heat through, and serve.
Baked Pork Chops
6 bone-in pork chops
1 tsp garlic powder
1 tsp seasoning salt
2 eggs, beaten
1/4 c flour
2 c Italian-style seasoned breadcrumbs
1/4 c olive oil
1 (10.75 oz) can condensed cream of mushroom soup
1/2 c milk
1/3 c white wine
Preheat oven to 350°F.
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in
egg, and coat liberally with breadcrumbs.
Heat the oil in a med. skillet over med-high heat. Fry the pork chop 5 min per side
or until the breading appears well browned. Transfer the chops to a 9x13" baking
dish and cover with foil. Bake in the preheated oven for 1 hour. While baking,combine
the cream of mushroom soup, milk, and white wine in a med. bowl. After the pork
chops have baked for an hour, cover them with the soup mixture. Replace
foil and bake for 30 more min.
Smothered Pork Chops
4 oz. bacon, diced (about 4 slices)
3 T. all-purpose flour
1 3/4 C. homemade chicken stock or canned low-sodium broth
1 T. vegetable oil
4 pork chops, 1/2- inch to 3/4- inch thick
1 t. kosher salt, divided
1 t. freshly ground pepper
2 medium onions, halved and then sliced thin
2 medium cloves garlic, minced
1 t. minced fresh thyme leaves
2 bay leaves
1 T. finely minced parsley leaves
Fry the bacon in a medium saucepan or skillet over medium heat until it is lightly browned and the fat is
rendered, 6 to 7 minutes. Remove the browned bacon from the pan with a slotted spoon and set aside on
a small plate. Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon,
working out any lumps that may form. Continue stirring constantly, reaching into the edges of the pan,
until the mixture is light brown, 4 to 5 minutes.
Add the chicken stock in a slow, steady stream while vigorously stirring with the wooden spoon. Once
the stock is incorporated, you can stop stirring and reduce the heat to low to keep the sauce warm.
In a 12- inch skillet, heat the oil over high heat until it shimmers, which may take 2 to 3 minutes,
depending on your stove. Meanwhile, pat the chops with paper towels until they are very dry - this is a
crucial step that will allow a brown, delicious crust to form on the chops. Once the chops are dry, season
both sides with half the salt and all the pepper. Place the chops in the pan in a single layer and cook until
a deep brown crust forms, about 2 minutes on the first side (don't move the chops at all for at least a
minute and a half, or you will tear off the crust).
Turn the chops over and cook for ano ther 2 minutes. Remove the chops from the skillet and set aside on
a plate.
Reduce the heat in the skillet that the chops were in to medium, and add the onions and remaining salt.
Cook, stirring frequently and scraping any browned bits off the bottom of the pan, until the onions begin
to soften and brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until
fragrant, about 30 seconds longer. Return the chops to the pan in a single layer, and cover each chop
with onions.
Pour in the warm sauce, add the bay leaves, and cover with a tight-fitting lid. Reduce the heat to low and
cook until the meat is tender, about 30 minutes.
Transfer the chops (leave the onions in the skillet) to a warmed plate and cover with foil. Increase the
heat to medium high and, stirring frequently, cook until the sauce thickens to a gravy like consistency, 4
to 5 minutes. Stir in the parsley, and taste the sauce. Add more salt or pepper if needed. Cover each chop
with a portion of the sauce, sprinkle with the reserved bacon and serve immediately with egg noodles,
rice or mashed potatoes.
Serves 4
Kielbasa Cabbage Skillet
1-2 lbs kielbasa or Polish sausage, cut into 1/2" slices
4 tbs butter, divided
1 lrg head cabbage (4 lbs.), coarsely chopped
1-2 med onions, chopped
3 cans (8oz each) tomato sauce
1/4-1/2 c sugar
1 tbs paprika
3-4 large potatoes, peeled and cubed
In a large deep skillet or dutch oven, brown the sausage in 2 tbs butter; remove and set aside.
In the same pan, sauté the cabbage and onions in remaining butter until onions are tender.
Combine the tomato sauce, sugar and paprika; pour over cabbage mixture. Bring to a boil. Reduce
heat;cover and simmer for 20 min. Add the potatoes and reserved sausage. Cover and simmer
for 30 min. or until potatoes are tender.
8-10 servings.
Pork Chop Casserole
**can sub chicken**
4 pork chops browned on both sides
4 slices Swiss cheese OR shredded
4 ozs. mushrooms sliced (optional) **I use fresh,sliced**
1 (10-3/4 oz.) can cream of chicken soup
1/2 cup white wine or 1/4 cup milk or 1/4 cup water
2 cups herb stuffing mix
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish.
Place pork chops in a single layer in baking dish. Top each pork chop with cheese.
Layer mushrooms over cheese.
Mix together soup and wine or milk and pour over chops.
Spread dry stuffing mix over the top.
Drizzle melted butter over the stuffing.
Bake uncovered for 50 minutes. **I covered for first 30 minutes to prevent
drying out**
Salmon and Linguine in Lemon Dill Sauce
4 (4 oz) salmon fillets
1 med shallot, peeled and minced
1 tbs chopped fresh dill or 1 tsp dried, divided
salt and freshly ground pepper
2 tbs butter
3 tbs lemon juice, divided
1 (9oz) container refrigerated Alfredo sauce (regular or light), divided
1 (11oz) pkg refrigerated linguini
Rinse fish and pat dry. Rub shallot and half of the dill onto the surface of the fish and
sprinkle with salt and pepper. Sauté in butter over med heat for
about 5-8 min per side or until cooked to an internal temperature of 150°F.
Add 1.1/2 tbs lemon juice and 1/4 c Alfredo sauce to the skillet and cook
fish, skin side up, for 3-4 min or until sauce is hot and bubbly. Meanwhile,
cook pasta according to pkg directions. Drain well and toss with remaining
Alfredo sauce, dill and lemon juice. Place on a platter and top with fish.
Note: I use jarred sauce and dry linquini and cooked according to pkg directions.
may want more sauce than what is stated.
Herbed Mushroom Green Beans
1 lb green beans
2 tsp olive oil or butter, you may need more
3 large thinly sliced scallots
dash of sugar
1/4 tsp pepper
1 tsp dried lemon zest or 2 tsp fresh grate lemon zest
3/4 tbs dried basil
4 oz fresh sliced mushrooms
Bring 1/2 in of water to boil in 10" covered non-stick skillet. Add green beans; simmer,
covered over med-low heat until tender crisp. Drain in colander.
Heat oil in skillet over med heat. Add shallots, sugar and mushrooms and cook
till shallots are softened and mushrooms are cooked down some. Add pepper
and green beans. Cook, stirring until heated through. Turn off heat and add
lemon zest and basil, stir well. Serve.
Note: I used dried lemon zest and basil and added it with the shallots and
mushrooms to blend he flavors.
Lemony Poppy Seed Bread
1-box lemon cake mix
4 oz. pkg instant lemon pudding mix
4 eggs
1 c water
1/2 c oil
1-2 tsp poppy seed
Blend first 5 ingredients together, mixing well.
Stir in poppy seeds. Pour into two 8x4" lightly
greased and floured loaf pans; bake at 350° for
45 min. Cool in pans 10 min. Makes 16 servings.
Glazed Salmon
1/2 c olive oil
1/3 c molasses
2 tsp minced garlic
1.1/2 tsp grated lemon peel
4 salmon fillets (6oz each)
In a small bowl, combine the oil, molasses, garlic
and lemon peel; set aside half of the mixture for serving. Bake in 375 degree
oven for 10 to 20 minutes or until fish flakes easily, basting with remaining
sauce. Server with the sauce you set aside.
Mushroom Cheese Bread
1 c (4 oz) shredded mozzarella cheese
1 can (4 oz)mushroom stems and pieces, drained
1/3 c mayo
2 tbs shredded parmesan cheese
1 loaf (1 lb) unsliced French Bread
In a bowl, combine the mozzarella cheese, mushrooms, mayo and Parmesan cheese.
Cut bread in half lengthwise; spread cheese mixture over cut sides. For softer
bread broil 4" from heat source for about 5-10 min. or for crispier bread
Bake at 375° till cheese is melted and lightly browned.
Fiesta Scrambled Eggs
1/2 c chopped onion
1/4 c chopped sweet red pepper
1/4 c chopped green bell pepper
8 bacon strips, cooked and crumble,
8 oz ground breakfast sausage, cooked and crumbled.
8 breakfast sausage links cooked and cut into small pieces
8 eggs, lightly beaten
1 c (4oz) shredded cheddar cheese, divided
2 tbs butter
1 tbs olive oil
or
cooking spray
1/8 tsp pepper
Salsa, optional
In a large nonstick skillet coated with nonstick cooking
spray or melted butter and oil, saute the onion and peppers
until tender. Sprinkle with bacon, and both sausages.
Pour eggs over the top; sprinkle with 1/2 c cheese and pepper.
Cook over med heat stirring occasionally, until eggs are completely set.
Sprinkle with remaining cheese. Server with salsa if desired.
Italian Sausage Hoagies
5-10 uncooked Italian sausage links
2 tbs olive oil
1 jar (26 oz) meatless spaghetti sauce
1/2-1 med green pepper, julienned
1/2-1 med sweet red pepper, julienned
1/2 c water
1/4 c grated Romano cheese
2 tbs dried oregano
2 tbs dried basil
French bread or sub sandwich buns
In a large skillet over med-high heat, brown sausage in
oil; drain. Transfer to a 5-qt. slow cooker. Add the
spaghetti sauce,peppers, water, cheese, oregano and basil.
Cover and cook on low for 4 hours or until is not longer pink.
Slice loaves of French bread. fill each with sausage, peppers
and sauce. If using 10 links you may want more sauce.
Tangy Beef Stroganoff
1 lb boneless beef sirloin steak, thinly sliced
1 tbs butter
1 med onion, sliced
1/2 tsp minced garlic
1 can (10.3/4 oz) condensed cream of mushroom soup, undiluted
1 c (8 oz) sour cream
1 jar (6oz) sliced mushrooms, drained
2 tsp Worcestershire sauce
hot cooked noodles
In a large skillet, saute beef in butter until no longer pink;
drain. Add onion and garlic; cook for 3-4 min or until onion
is tender. Stir in the soup, sour cream, mushrooms and
Worcestershire sauce; heat through (do not boil). server
over noodles.
Creamy Onion Garlic Bread
2 pkg (3 oz each) cream cheese, softened 1/4 c butter, softened
1/4 c grated Parmesan cheese
1/2 tsp garlic powder
8 green onions, chopped
1 loaf unsliced Italian bread, halved lengthwise
In a small mixing bowl, beat the cream cheese, butter,
Parmesan cheese and garlic powder until smooth. Beat
in onions. Spread over cut sides of bread. place on an
ungreased baking sheet.
Broil 4" from the heat for 3-4 min or until lightly
browned. Let stand for 5 min before cutting. If you
want the bread on the crispy side bake for about 10 min
at 425° first then broil.
Pasta Sausage Supper
1 pkg (16oz) penne or medium tube pasta
1 lb fully cooked kielbasa or Polish sausage, cut into 1/4" slices
1 med. green pepper, julienned
1 med. sweet pepper, julienned
1 med. onion, halved and sliced
1 tbs veg oil
1 jar (26oz) meatless spaghetti sauce, warmed.
Cook pasta according to pkg directions.Meanwhile, in a large skillet,
sauté the sausage, peppers and onion in
oil until vegetables are crisp tender.
Drain pasta; divide among six serving plates.Top with
sauce.
Using a slotted spoon, top with sausage mixture.
** I put the sauce in the pan with the veggies
and warmed it then put it on top of the noodles. Didn't dirty
another pan that way.
Hamburger Supper
1 lb ground beef
1.1/2 c water
1/2 tsp poultry seasoning
1/4 tsp pepper
1 envelope brown gravy mix
1 med onion, sliced and separated into rings
1 med carrot, sliced
2 med. potatoes, sliced
1 c. (4 oz) shredded cheddar cheese
In a large skillet, cook beef over med. heat
until no longer pink; drain. Stir in the water,
poultry seasoning and pepper. Bring to a boil.
Stir in gravy mix. Cook and stir for 2 min.
or unti lslightly thickend.
Arrange the onion, carrot and potatoes over beef.
Reduce heat; cover and simmer for 10-15 min or
until vegetable are tender. Sprinkle with cheese.
Cover and cook 3-5 min longer or until cheese is
melted. Approx 4 servings.
Broccoli Casserole
2 pkgs (16 oz each) frozen broccoli florets
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 c (8 oz) sour cream
1.1/2 c (6 oz) shredded sharp cheddar cheese, divided
1 can (6 oz) french fried onions, divided
Cook broccoli according to pkg directions; drain
well. In a large saucepan, combine the soup, sour cream,
1 c cheese and 1.1/4 c onions. Cook over med. heat for
4-5 min or until heated through. Stir in the broccoli.
Pour into a greased 2-qt. baking dish. Bake, uncovered, at
325° for 25-30 min or until bubbly. Sprinkle with the
remaining chees and onions Bake 10-15 min. longer or until
cheese is melted.
Glazed Pork Medallions
1 pork tenderloin (1-1/4 lbs)
1/4 tsp salt
1/3 c reduced-sugar orange marmalade
2 tsp cider vinegar
2 tsp Worcestershire sauce
1/2 tsp minced fresh gingerroot
1/8 tsp crushed red pepper flakes
Cut pork into 1" slices and flateen to 1/4" thickness; sprinkle
with salt. In a large nonstick skillet coated with nonstick
cooking spray, cook pork in batches over med-high heat until
juices run clear. Reduce heat to low; return al lmeat to the pan.
Combine the remaining ingredients; pour over the pork and turn
to coat. Heat through.
Turkey Sausage Jambalaya
3/4 lb. reduced-fat smoked turkey sausage, cut into 1/4" slices
1/2 c. chopped onion
1/2 c chopped green pepper
1 tsp minced garlic
1 tbs canola oil
1.1/2 c water
1/2 c uncooked long grain rice
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp hot pepper sauce
1 can (14.1/2 oz) diced tomatoes with green chilies, undrained
1/2 lb. uncooked med. shrimp, peeled and deveined
In a large saucepan, saute sausage, onion, green pepper and garlic in
oil until vegetables are tender. stir in the water, rice, salt, cayenne and
hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15
min or until rice is tender. Add the tomatoes and shrimp; cook and stir
until shrimp turn pink. 4 servings.
Chicken Milan
8 oz. uncooked linguine
1 tbs minced garlic
3 tbs olive oil, divided
1/2 tsp dried parsley flakes
1/2 tsp pepper, divided
1/4 c flour
1 tsp dried basil
1/2 tsp salt
2 eggs
1.1/2 lbs boneless skinless chicken breasts, cut into strips
Cook linguine according to pkg directions. In a large skillet, sauté
garlic and 1 tbs oil for 2-3 min. or until golden; stir in parsley and 1/4 tsp
pepper. remove to a small bowl and set aside.
In a shallow bowl, combine the flour, basil, salt and remaining
pepper. In another shallow bowl, beat the eggs. Dredge chicken strips
in flour mixture, then dip in eggs.
In the same skillet, cook chicken in remaining oil over med-high heat for
8-10 min. or until juices run clear. Drain linguine and place on a serving
platter.
Pour reserved garlic mixture over linguine and toss to coat; top with
chicken.
Sausage Mushroom Breakfast Bake
1 lb bulk pork sausage
2 c sliced fresh mushrooms
6 c cubed bread
2 c (8 oz) shredded sharp cheddar cheese
1 c chopped fresh tomatoes (optional)
10 eggs, lightly beaten
3 c milk
2 tsp ground mustard
1/2 tsp salt
1/4 tsp pepper
In a large skillet, cook saudsage and mushrooms over med. heat until
meat is no loner pink; drian. Place half of the bread cubes in a
greased 9x13x2" baking dish; top with half of the sausage mixture and half of
the cheese and tomatoes. Repeat layers. In a large bowl, combine the eggs,
milk, mustard, salt and pepper; pour over bread mixture.
Bake, uncovered, at 350° for 50-55 min or until knife inserted near center
come out clean. Let stand for 10 min before serving. 12 small servings
6 larger.
Crispy Crusted Red Snapper
1 c tomato, seeded, chopped
1 c leeks, thinly sliced
1/2 c green bell pepper, chopped
1 tbs garlic, minced
4 red snapper fillets (6oz each), boned and skinned,
also can use flounder or tilapia
1/2 c coarse bread crumbs
1/2 c parmesan cheese, grated
1/2 c plain potato chips, crushed
1/2 tsp paprika
1/4 tsp cayenne
2 tbs. unsalted butter, melted
1 tbs scallion, thinly sliced
Preheat oven to 450°.
Combine first four ingredients in a bowl. Spread on a baking
sheet coated with cooking spray.
Arrange fillets on top of vegetables; season with
salt and pepper to taste.
combine crumbs and next four ingredients; toss
with melted butter. Divide crumb mixture evenly
over each fillet, pressing into the fish. Bake
20 min. or until fillets flake easily when tested
with a fork.
Sprinkle with scallion and serve with lemon wedges.
Lemon Snap Peas
2 tbs unsalted butter
1 lb sugar snap peas, trimmed
1 tsp lemon zest, grated
1 tsp chopped fresh thyme
Salt and pepper to taste
Melt butter in a skillet over med-high heat.
Add peas; saute 2 min. stirring constantly.
Add remaining ingredients and cook an additional mint or until peas are crisp-tender.
Lemon Snap Peas
2 tbs unsalted butter
1 lb sugar snap peas, trimmed
1 tsp lemon zest, grated
1 tsp chopped fresh thyme
Salt and pepper to taste
Melt butter in a skillet over med-high heat.
Add peas; saute 2 min. stirring constantly.
Add remaining ingredients and cook an additional mint or until peas are crisp-tender.
Black Pepper Chicken
Ingredients:
1/2 teaspoon salt
1 teaspoon sugar
2 dashes soy sauce
2 dashes white pepper
3 teaspoons cornstarch; divided
2-3 cups chicken breast or chicken thighs or a combination; sliced
4 tablespoons olive oil; divided
2 teaspoons chopped garlic
2 cups sliced onion
1 teaspoon ground black pepper
2 cups sliced celery
1 cup water
1 teaspoon hot chili oil
4 teaspoons Water
Directions:
In a bowl, combine salt, sugar, soy sauce, white pepper and 1 tsp. cornstarch;
add chicken and coat all sides. Let rest for about 15 minutes.
In a wok or large pan, heat 1 tablespoon of the vegetable oil, saute
marinated chicken, cook 3 minutes or until barely cooked
through; remove chicken and drain.
Heat the remaining tablespoon oil in wok, add garlic and onion,
saute until golden brown. Add chicken and black
pepper with remaining vegetables. Add 1 cup water and chili oil.
Mix 2 teaspoon cornstarch with 4 teaspoons water.
Add to mixture and cook until mixture thickens.
Ingredients:
1/2 teaspoon salt
1 teaspoon sugar
2 dashes soy sauce
2 dashes white pepper
3 teaspoons cornstarch; divided
2-3 cups chicken breast or chicken thighs or a combination; sliced
4 tablespoons olive oil; divided
2 teaspoons chopped garlic
2 cups sliced onion
1 teaspoon ground black pepper
2 cups sliced celery
1 cup water
1 teaspoon hot chili oil
4 teaspoons Water
Directions:
In a bowl, combine salt, sugar, soy sauce, white pepper and 1 tsp. cornstarch;
add chicken and coat all sides. Let rest for about 15 minutes.
In a wok or large pan, heat 1 tablespoon of the vegetable oil, saute
marinated chicken, cook 3 minutes or until barely cooked
through; remove chicken and drain.
Heat the remaining tablespoon oil in wok, add garlic and onion,
saute until golden brown. Add chicken and black
pepper with remaining vegetables. Add 1 cup water and chili oil.
Mix 2 teaspoon cornstarch with 4 teaspoons water.
Add to mixture and cook until mixture thickens.
Fried Rice
4 cups cooked rice (cold)
1/2 cup olive oil
2 eggs
1 small fresh onion chopped
2-3 cloves minced garlic
1/2 cup frozen peas and carrots (sub. canned or fresh)
1/4 cup lite soy sauce
1/4 cup sherry (not cooking sherry)
salt and pepper to taste
1/4-1/2 teaspoon sesame oil
Saute garlic for about 2 min in hot oil add onion and cook till tender. Add
rice and mix well frying for about 3-5 min. and pour into seperate bowl.
Scramble eggs in same skillet when done add in rice, veggies, soy sauce,
sherry, salt, pepper and sesame oil and mix well and heat
through.
Chicken Marsala
2 Boneless skinless chicken breast halves 2 tbs flour
3/4 tsp minced fresh basil or 1/4 tsp dried basil
dash salt and pepper
2 tbs butter, divided
2.1/4 c sliced fresh mushrooms
1 garlic clove, minced
1/2 c Marsala wine or chicken broth
1.1/2 tsp lemon juice
2 tbs grated Parmesan cheese
Flatten chicken to 1/2" thickess. In a resealable plastic
bag, combine the flour, basil, salt and pepper. Add chicken,
one piece at a time, and shake to coat.
In a large skillet over med. het, cook chicken in 1 tbs
butter for 4-5 min. on each side or until juices run clear.
Remove and keep warm.
In the same skillet, saute mushrooms and garlic in
remaining butter for 4-5 min or until tender. Add the wine
or broth and lemon juice, stirring to loosen browned bits
from pan. Bring to a boil; cook until liquid is reduced by
a third.
Return chicken to the pan. Sprinle with Parmesan cheese.
Reduce heat; simmer, uncovered, for 1-2 min. or until heated through.
2 servings.
I did use a bit of olive oil with the butter to help reduce the
browning of the butter.
Herbed Angel Hair Pasta
3 oz. uncooked angel hair pasta
1 garlic clove, minced
1 tbs olive oil
1 tbs butter
1/4 c grated parmesan cheese
2 tbs minced fresh basil
1 tbs minced fresh parsley
1/8 tsp salt
1/4 tsp pepper
Cook pasta according to pkg directions. Meanwhile,
in a small skillet, cook garloic in oil and butter
over med. heat for 2-3 min.
Drain pasta and put back in pot, Stir in the parmesan
cheese, baisl, parsley, salt, pepper and butter mixture;
toss to coat. Cook and stir for 1-2 min. or until heated
through.
2 servings
Monterey Sausage Pie
INGREDIENTS
1 pound bulk pork sausage
1 cup chopped onion
1 cup chopped sweet red pepper
1/2 cup chopped fresh mushrooms
3 teaspoons minced garlic
2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided
1-1/3 cups milk
3 eggs
3/4 cup biscuit/baking mix
1/4 teaspoon pepper
DIRECTIONS
In a large skillet, cook the sausage, onion, red pepper, mushrooms and garlic
over medium heat until meat is no longer pink; drain. Stir in 2 cups cheese.
Transfer to a greased 9-in. deep-dish pie plate.
In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over
sausage mixture.
Bake at 400° for 20-25 minutes or until a knife inserted near the center
comes out clean. Sprinkle with the remaining cheese; bake 1-2 minutes longer
or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.
SERVINGS 6
PREP 15 min.
COOK 25 min.
TOTAL 40 min.
Skillet Macaroni and Beef
Serves 4
Serve with hot sauce and sour cream if desired
1.1/2 lb 85% lean ground been
1 lrg onion, chopped fine
1 red bell pepper, chopped fine
6 garlic cloves, minced
2 c elbow macaroni
1 (29oz) can tomato sauce
2 c low-sodium chicken broth
1.1/2 tsp dried oregano
salt and pepper
1 c shredded cheddar cheese
Cook beef in large nonstick skillet over med-high heat until
no longer pink, about 7 min. Drain beef, leaving
2 tbs fat in skillet and reserve. Add onion, red pepper and
garlic to fat in skillet and cook, covered, until softened,
about 3 min.
Add macaroni, tomato sauce, broth, oregano, and reserved beef to
skillet and bring to boil. Cover, reduce heat
to low and simmer, stirring occasionally, until pasta is tender
8-10 min. Season with salt and pepper. Sprinkle with
cheese. Serve
Sausage And Mushroom Skillet Dinner
1 tablespoon olive oil
1/2 pound Italian sausage, ground (bulk)
3 large cloves garlic, minced, about 1 tablespoon
8 ounces sliced mushrooms, fresh
2 (16-ounce) cans white beans, drained**
14 to 16 ounces canned crushed tomatoes
1 teaspoon oregano or mixed Italian herbs
**If you want it a bit on the soupy side do not drain the beans.
Heat oil in a wide skillet over medium-high heat. Add the Italian sausage
and garlic. Stir the sausage occasionally so it cooks through.
Add mushrooms, and cook about five minutes, stirring occasionally, or
until they have darkened and glisten.
Add canned beans, tomatoes and oregano. Cook at least until hot.
If you have the time, simmer a few minutes to let the flavors blend.
Cook until it heats through. If you are cooking ahead and need to
refrigerate or let the mixture stand or simmer a while, you may want
to add a little water.
Serve in wide soup plates with salad and garlic-Parmesan toast.
Makes 4 servings.
Per serving: 356 calories, 25 grams protein, 46 grams carbohydrate,
15 grams fiber, 10 grams fat, 493 milligrams sodium.
Mom's Favorite Chicken
Chicken pieces
Herb Stuffing Mix
Butter, melted
Amounts depend on the number of people.
Take stuffing mix and pulse in a food processor or
put into a ziplock bag and roll/pound with rolling
pin to get an even texture for breading chicken.
Dip chicken into butter and then roll in stuffing mix,
place chicken in a Pam coated casserole dish. Pour
remaining butter over chicken and you can sprinkle remaining
stuffing mix over as well.
Bake at 350° for about a hour or so till juices are clear.
Very Good.
Garden Patch Corn
1/3 cup butter or margarine
10 oz. pkg. frozen sweet whole kernel corn
1/2 cup chopped green pepper
1/2 tsp. salt
1 cup (1 med.) cubed 1/2” ripe tomato
1 tbsp. fresh chopped parsley
In 2-qt. saucepan melt butter. Stir in remaining ingredients
except tomato and parsley. Cover; cook over medium heat, stirring
occasionally, until vegetables are crisply tender (10 – 12 min.)
Remove from heat. Stir in tomato and parsley. Cover;
let stand 1 minute or until tomato is heated through.
Makes 4 servings
Pimiento Cheese Burger
For the Pimiento Cheese Process:
2 oz. cream cheese
1/4 c. mayo
1 c. sharp cheddar cheese, shredded
1 jar sliced pimentos (2 oz), drained
Burgers:
2 lbs. ground chuck
salt and pepper to taste
chopped onion
Serve with:
bacon
rolls/buns
lettuce
tomato
Divide beef after seasoning with salt and pepper into
8 portions (4 oz each). On top of 4 patties place some
chopped onion and top with a remaining pattie and seal.
Grill till almost done. Before removing add 1/4 c pimiento cheese
and cook till melted and burgers are done.
Authentic Beef Enchiladas
Serves 4-6 Cut back on the picked jalapenos if you like your enchiladas on the
mild side.
3 garlic cloves. minced
3 tbs chili powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp sugar
salt
1.1/4 lb top blade steaks, trimmed **
1 tbs vegetable oil
2 med onions, chopped
1 (15oz) can tomato sauce
1/2 c water
2 c shredded Monterey Jack or mild cheddar cheese
1/3 c chopped fresh cilantro
1/4 c chopped canned pickled jalapenos
12 (6") corn tortillas
Combine garlic, chili powder, coriander, cumin, sugar, and 1 tsp salt
in small bowl. Pat meat dry with paper towels and sprinkle with salt.
Heat oil in Dutch oven over med-high until shimmering. Cook meat until
browned on both sides, about 6 min. Transfer meat to plate. Add onions
to pot and cook over med-heat until golden, about 5 min. Stir in garlic
mixture and cook until fragrant, about 1 min. Add tomato sauce and water
and bring to boil. Return meat and juiced to pot, cover, reduce heat to
low, and gently simmer until meat is tender and can be broken apart with
wooden spoon, about 1.1/2 hours.
Adjust oven rack to middle position and heat oven to 350°. Strain beef
mixture over med. bowl, breaking meat into small pieces; reserve sauce.
Transfer meat to bowl and mix with 1 c. cheese, cilantro and jalapenos.
Spread 3/4 c sauce in bottom of 13x9" baking dish. Soften tortillas.
Spread 1/3 c. beef mixture down center of each tortilla, roll tortillas
tightly, and set in baking dish seam side down. Repeat with remaining
tortillas and beef mixture.
Pour remaining sauce over enchiladas and spread to coat evenly. Sprinkle
remaining cheese evenly over enchiladas, wrap with aluminum foil, and bake
until heated through, 20-25 min. Remove foil and continue baking until cheese
browns slightly, 5-10 min. Serve
**aka names for top blade steak - book steak, butler steak, lifter steak,
petite steak, top chuck steak, flat iron steak. (comes from the chuck,
shoulder, of the cow)
Garnish with flavored sour cream
Cilantro-Lime Sour Cream
Process 1 c sour cream, 1/4 c chopped fresh cilantro, 1 tsp grated lime zest,
1/4 tsp pepper, and 1/8 tsp salt in food processor until smooth.
Avocado-Chile Sour Cream
Process 1 c sour cream, 1/2 pitted avocado, 1 seeded and chopped jalapeno,
1 tsp lemon juice, 1/4 teaspoon pepper, and 1/8 tsp salt in food processor
until smooth.
Chipotle Scallion Sour Cream
Process 1 c sour cream, 1 canned chipotle chile in adobo, 1 chopped scallion,
1/4 tsp pepper, and 1/8 tsp salt in food processor until smooth.
Cheddar Mushroom Potatoes
4 medium potatoes, cut into 1/4 inch slices
1 cup (4-oz.) shredded cheddar cheese
1 can (10-3/4-oz.) condensed cream of mushroom soup, undiluted
1/2 tsp. paprika
1/4 tsp. pepper
Arrange potatoes in a greased shallow 2 qt. baking dish; sprinkle
with cheese. In a bowl, combine soup, paprika and pepper; spread
over cheese.
Cover and bake at 400ºF. for 45 minutes.
Uncover, bake 10 minutes longer or until potatoes are tender.
Makes 4-6 servings
