I was planning on making this for supper tonight anyway, and to have it with one of those salad-in-a-bag things. But then all of a sudden I heard there was a fellowship potluck at church tonight before the service, so I decided to make it and bring it there instead (minus the salad). I love bacon, and potatoes. This is from Back of the Box. I am almost done with this cookbook, which my mom gave me for Christmas last year...just in time for another one hee hee. They want you to buy evaporated milk for this one. And I did it. I think it is somewhat presumptuous to have the word "scrumptious" in your recipe title, because it might not be.
Scrumptious Cheddar Bacon Scalloped Potatoes
2 to 2 1/2 lbs (about 6 medium) potatoes, unpeeled and thinly sliced
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 (12 oz) can evaporated milk
1 cup water
6 slices turkey bacon, cooked and chopped, divided (I do not buy turkey bacon...I bought good old Hormel Black Label pig bacon)
2 cups shredded cheddar cheese, divided
2 green onions, sliced (I forgot to buy these)
Place potatoes in a large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8-10 minutes or just until fork tender; drain. Meanwhile, heat butter in medium saucepan over medium heat. Stir in flour, salt, and pepper. Gradually stir in evaporated milk, water, and 1/3 cup bacon. Cook, stirring constantly, for 8-10 minutes or until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups of the cheese and the green onions (if you remembered them). Layer half of potatoes in a greased 3 quart microwave safe dish. Pour half of the sauce over potatoes. Top with remaining potatoes and remaining sauce. Top with remaining 1/2 cup cheese and bacon. Microwave on high for 2-3 minutes or until cheese is melted.
Normally I would not microwave these, but I happen to have a covered micro cooker that I got for free when I hosted a Tupperware party last year that I have barely used, and so I was happy to be able to use it for this purpose. Plus it is my favorite color and looks nice on the table. So I did put it in the microwave. It's only for 2 minutes anyway.
I only got a small portion of these, because it's a potluck on those plates aren't that big. But I thought they were really really good. The potatoes were so tasty, and the cheese sauce was perfect. And I love bacon. Definitely one I will make again. There was nothing left in the bowl after dinner, so that is always a good sign...so I have to admit that they were scrumptious.
Wednesday, October 31, 2012
Oatmeal Raisin Cookies
Oatmeal Raisin Cookies are one of my top 2 all time favorite cookies (the other one is white chocolate macadamia nut). Something might be wrong with my husband and children in that they do not like them. I hardly ever make them, maybe twice since we've been married, and when I do make them, they don't measure up to this ideal in my head of these cookies that Steve's mom made, and I ate, a long time ago. My mother-in-law makes the best oatmeal raisin cookies. I have not ever gotten the recipe from her because it seems foolish to make cookies that only I will eat. Foolish because #1 I will eat them all myself and #2 because it is a waste of baking ingredients if they're only going to be for me. But this fall I have had a hankering for them and I said to myself "what the heck I'm going to get the recipe AND I'm going to make them. AND I'm going to eat them." So I called her last night, and it took her a minute to figure out which ones I was talking about, but then she gave me the recipe. I made them today and they came out perfect. They are the cookies I've been dreaming about. My puppy-dog-eyed husband and children convinced me last night that if I was going to make these today, I should make half of them with raisins and half with chocolate chips. So I did that because I love them lots (this puppy-dog-eye strategy is the same one they employed that caused us to get 2 cats when I wanted 0 cats...it is very effective when they all use it at once against me). I still get an entire half batch for myself. Which is good, or else really bad. When you read the recipe, don't worry. You should still make these. Even though they have shortening and a LOT of brown sugar, also they have oatmeal and raisins. So it's like they're good for you. And I don't care anyway, they taste so good. I just ate 2 of them with some coffee. And in the morning I'm going to eat 2 more of them with more coffee.
Oatmeal Raisin Cookies
1 cup shortening
2 cups brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda
2 cups quick oats
1 cup raisins (or, if you have eclectic housemates who hate raisins, 1/2 cup raisins and 1/2 cup mini chocolate chips)
Cream shortening and brown sugar in large mixing bowl (of course I used my Kitchen Aid). Add eggs one at a time, beating well after each addition. Add vanilla. In separate bowl, combine flour, salt, and baking soda. Add slowly to sugar mixture. Once combined, add oats. Stir in raisins (at this point I divided the dough in half and added raisins to one half and chocolate chips to the other). Drop dough by approx 1 1/2 tablespoonfuls (I used my Pampered Chef scoop) onto cookie sheets and flatten slightly with fork. Bake at 375 for 8 minutes, just until starting to brown around the edges.
I think I've said enough about how I feel about this recipe. Best oatmeal raisin cookies ever. EVER.
Oatmeal Raisin Cookies
1 cup shortening
2 cups brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda
2 cups quick oats
1 cup raisins (or, if you have eclectic housemates who hate raisins, 1/2 cup raisins and 1/2 cup mini chocolate chips)
Cream shortening and brown sugar in large mixing bowl (of course I used my Kitchen Aid). Add eggs one at a time, beating well after each addition. Add vanilla. In separate bowl, combine flour, salt, and baking soda. Add slowly to sugar mixture. Once combined, add oats. Stir in raisins (at this point I divided the dough in half and added raisins to one half and chocolate chips to the other). Drop dough by approx 1 1/2 tablespoonfuls (I used my Pampered Chef scoop) onto cookie sheets and flatten slightly with fork. Bake at 375 for 8 minutes, just until starting to brown around the edges.
I think I've said enough about how I feel about this recipe. Best oatmeal raisin cookies ever. EVER.
Tuesday, October 30, 2012
Stovetop Beef and Penne Casserole
I almost didn't make this one out of the Back of the Box Cookbook. Part of me just wanted to see if I could get away with it. And part of me thought it sounded good and healthy. So I made it, but I was very sneaky about it. When the secret ingredient was added, I waited for just the right moment to be alone in the kitchen. To look at it, you couldn't tell what it contained. Only I knew. How was it received? Read on...
Stovetop Beef and Penne Casserole
2 cups (8oz) dry penne pasta
2 lbs lean ground beef (I used 1 lb beef and 1 lb ground turkey)
1 medium onion, chopped
2 (12 oz) cans evaporated milk
1 (15 oz) can pumpkin (and there it is...nobody here likes pumpkin ANYTHING...in general)
1 (15 oz) can tomato sauce
1 tbsp brown sugar
1 tbsp paprika
1 tbsp worcestershire sauce
2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
2 cups frozen peas, thawed
Cook pasta according to package directions; drain. Cook beef and onions over medium-high heat in large (LARGE) skillet or Dutch oven until beef is no longer pink; drain. Reduce heat to medium. Stir in milk, pumpkin (here's where I waited for no witnesses), tomato sauce, brown sugar, paprika, worcestershire sauce, salt, garlic powder, and pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas and heat through. Spoon half into a casserole dish and freeze for another meal. Serve remaining half.
Amazingly, shockingly, everyone liked this! I was so uncertain. I don't even know if I liked it all that well. But Nathan loved it. And Steve said it had a great flavor, and that he could really taste the ground turkey. After the meal, when no children were around, I did confess to him the secret ingredient, and then he speculated that maybe that is what the taste difference was rather than the turkey. But he said he didn't care because it is the taste of pumpkin he dislikes and you couldn't taste the pumpkin. This looked like a regular Italian dish, I think because of the tomato sauce and the paprika lending it's color. Anyway this was a surprise hit. A dark horse. And the best part is, they still don't know. They will most likely eat the leftovers and love them, too. I am pretty happy. I feel like a secret agent cook.
Stovetop Beef and Penne Casserole
2 cups (8oz) dry penne pasta
2 lbs lean ground beef (I used 1 lb beef and 1 lb ground turkey)
1 medium onion, chopped
2 (12 oz) cans evaporated milk
1 (15 oz) can pumpkin (and there it is...nobody here likes pumpkin ANYTHING...in general)
1 (15 oz) can tomato sauce
1 tbsp brown sugar
1 tbsp paprika
1 tbsp worcestershire sauce
2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
2 cups frozen peas, thawed
Cook pasta according to package directions; drain. Cook beef and onions over medium-high heat in large (LARGE) skillet or Dutch oven until beef is no longer pink; drain. Reduce heat to medium. Stir in milk, pumpkin (here's where I waited for no witnesses), tomato sauce, brown sugar, paprika, worcestershire sauce, salt, garlic powder, and pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas and heat through. Spoon half into a casserole dish and freeze for another meal. Serve remaining half.
Amazingly, shockingly, everyone liked this! I was so uncertain. I don't even know if I liked it all that well. But Nathan loved it. And Steve said it had a great flavor, and that he could really taste the ground turkey. After the meal, when no children were around, I did confess to him the secret ingredient, and then he speculated that maybe that is what the taste difference was rather than the turkey. But he said he didn't care because it is the taste of pumpkin he dislikes and you couldn't taste the pumpkin. This looked like a regular Italian dish, I think because of the tomato sauce and the paprika lending it's color. Anyway this was a surprise hit. A dark horse. And the best part is, they still don't know. They will most likely eat the leftovers and love them, too. I am pretty happy. I feel like a secret agent cook.
Sunday, October 28, 2012
Skillet Pork Hash
This is supposed to be a one dish meal, but I don't have an oven-proof skillet, so it was not as easy as they said. But that's not really their fault, I guess. I've never had or made hash before. I have heard of some people having "corn beef hash" but had/have only a vague idea of what that is. I remember my grandfather eating something out of a can that he called "hash" that looked disgusting. So there was nothing in the title of this recipe that made me want to try it. But the ingredients sounded yummy and the recipe sounded simple, so I decided to go for it. This is from Back of the Box, and it's a recipe submitted by the National Pork Board (of which I hope to never be a member), so nothing specific that they want you to buy, except the pork.
Skillet Pork Hash
1 tbsp olive oil
1 lb boneless pork loin, cut into 1/2 inch cubes
16 oz pkg refrigerated cooked, peeled, and diced potatoes (I used half of a bag of frozen cubed potatoes, aka hash browns)
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, crushed
1/3 cup chicken broth
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh parsley (omitted by me)
Heat oil in large ovenproof skillet (or just whatever skillet you have) over medium-high heat. Cook pork 3-4 minutes, until slightly brown. Stir in potato, onion, green pepper, garlic, broth, thyme, salt, and pepper. Cover, lower heat, and simmer for 8-10 minutes. Place skillet under broiler (first transfer to an 11x7 greased baking dish if you don't have the ovenproof kind of skillet) 4-5 inches from the heat source. Broil until surface of hash is crisp and golden brown, about 2 minutes. Sprinkle with parsley.
This definitely did not look very appetizing. Hardly any color to it, except from the green pepper. It smelled okay. And ultimately it tasted okay, too. You can't really go wrong, I guess, with meat and potatoes, and it didn't have any weird sauce. But this recipe was just "fine," not great. Not yummy. Also, not keeping..
Skillet Pork Hash
1 tbsp olive oil
1 lb boneless pork loin, cut into 1/2 inch cubes
16 oz pkg refrigerated cooked, peeled, and diced potatoes (I used half of a bag of frozen cubed potatoes, aka hash browns)
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, crushed
1/3 cup chicken broth
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh parsley (omitted by me)
Heat oil in large ovenproof skillet (or just whatever skillet you have) over medium-high heat. Cook pork 3-4 minutes, until slightly brown. Stir in potato, onion, green pepper, garlic, broth, thyme, salt, and pepper. Cover, lower heat, and simmer for 8-10 minutes. Place skillet under broiler (first transfer to an 11x7 greased baking dish if you don't have the ovenproof kind of skillet) 4-5 inches from the heat source. Broil until surface of hash is crisp and golden brown, about 2 minutes. Sprinkle with parsley.
This definitely did not look very appetizing. Hardly any color to it, except from the green pepper. It smelled okay. And ultimately it tasted okay, too. You can't really go wrong, I guess, with meat and potatoes, and it didn't have any weird sauce. But this recipe was just "fine," not great. Not yummy. Also, not keeping..
Monday, October 22, 2012
Pumpkin Cake Donuts
TWO spontaneous recipes this weekend! One was the pumpkin no-bakes, and this was the other one. Another faithful blog reader posted this recipe on my wall after she said the was making them and I said they sounded good. This is such a yummy time of year with all these pumpkin recipes. Says me, and only me, at my house. But I figured that even if nobody liked them, I could share them. So I brought some to church last night for my friend Autumn. We both like the Baked Apple Donuts recipe that is on here, and I did something similar at the end with these pumpkin donuts. Also I don't have a donut pan, so I made these in muffin tins, then rolled them in butter and cinnamon sugar. Yum. This is a King Arthur Flour recipe.
Pumpkin Cake Donuts
1/2 cup vegetable oil
3 eggs
1 1/2 cups sugar
1 1/2 cups pumpkin puree
1 1/2 tsp pumpkin pie spice, or 3/4 tsp cinnamon and 1/4 tsp each nutmeg and ginger (I used 1 3/4 tsp pumpkin pie spice because my friend that gave me the recipe, as well as several commenters on the King Arthur website, said the donuts seemed like they needed more spice)
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 cup + 2 tbsp all purpose flour (of course they suggest King Arthur)
Coating:
3 tbsp cinnamon-sugar
(I use 1 stick of butter melted, in one bowl, and 1 cup of sugar + 2 tsp cinnamon in another)
Pumpkin Cake Donuts
1/2 cup vegetable oil
3 eggs
1 1/2 cups sugar
1 1/2 cups pumpkin puree
1 1/2 tsp pumpkin pie spice, or 3/4 tsp cinnamon and 1/4 tsp each nutmeg and ginger (I used 1 3/4 tsp pumpkin pie spice because my friend that gave me the recipe, as well as several commenters on the King Arthur website, said the donuts seemed like they needed more spice)
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 cup + 2 tbsp all purpose flour (of course they suggest King Arthur)
Coating:
3 tbsp cinnamon-sugar
(I use 1 stick of butter melted, in one bowl, and 1 cup of sugar + 2 tsp cinnamon in another)
1) Preheat the oven to 350°F. Lightly grease two standard donut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts (yes they will, they'll just be a different shape).
2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3) Add the flour, stirring just until smooth.
4)
Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup
of batter in each well. If you're making muffins, fill each well about
3/4 full; the recipe makes about 15 (mine made 18), so you'll need to bake in two
batches (unless you have two muffin pans)(which I do).
6)
Bake the doughnuts for 15 to 18 minutes, or until a cake tester
inserted into the center of one comes out clean. If you're making
muffins, they'll need to bake for 23 to 25 minutes.
7) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
8)
While the doughnuts are still warm (but no longer fragile), gently
shake them in a bag with the cinnamon-sugar. If you've made muffins,
sprinkle their tops heavily with cinnamon-sugar. (here is where I roll them in melted butter and then the cinnamon sugar)
9) Cool completely, and wrap airtight; store at room temperature for several days.
Of course these were great. They smelled great too. They were much easier to make than baked apple donuts, which require you to peel and grate apples. The kids and the hubs liked these, although they will not replace the apple ones in their hearts. Nathan took one bite and said "why did you have to put pumpkin in them??" Poor kid. He just licked all the cinnamon sugar from his and threw away the rest, practically intact but for the one small bite missing. I hope Autumn liked them, too, although she hasn't let me know. I gave two to our tenant and she texted me this morning and said she really liked them, and was I aware that pumpkins are actually vegetables? Ha. I told her I try not to think about that. It is quite inconsistent with my normal pattern. Keeping this recipe for sure.
Chicken Mozzarella
This looked like a really easy recipe, and I only had to buy the tomatoes. Which is exactly what they wanted you to buy. So they got me on this one, too. But I did buy generic. But this recipe was a cheap one to slip into my meal plan since I always have chicken in the freezer and I almost always have some remnants of pasta laying around from other recipes. From Back of the Box Cookbook.
Chicken Mozzarella
6 oz bow tie or penne pasta
4 boneless skinless chicken breast halves (I used 6...I'd rather have leftovers than barely enough)
1/2 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil
14.5 oz can diced tomatoes with garlic and onion
1/2 cup fresh sliced mushrooms (omitted by me)
1/2 tsp crushed dried rosemary or basil (I used basil because it seeemed more Italian-y)
1 cup shredded mozzarella cheese
Cook pasta according to package directions;drain. Meanwhile, season chicken with garlic powder, salt and pepper. Heat oil in large skillet over medium high heat. Brown chicken about 4 minutes on each side. Add undrained tomatoes, mushrooms, and rosemary or basil. Bring to a boil; reduce heat and simmer, uncovered, 5-10 minutes or until sauce is thickened and chicken is 160 degrees. Sprinkle with cheese. Cover and let stand for 2 minutes. Serve over pasta.
We had this with garlic bread on the side. Depending on what pasta you use, this recipe could be gluten-free, so I put it in that category, too.
So, since it used a can of diced tomatoes and no other liquid, the sauce wasn't really very saucy. The kids picked around their tomatoes, and without that it was just like red water for sauce. Despite that, it was tasty. Everyone at least ate the chicken and some of their noodles. Probably we should have had a vegetable with this, but we didn't. I looked back through my keeper book and saw similar recipes to this with better sauce options, so I decided not to keep this one. But I did like how easy to make and easy to buy for it was.
Chicken Mozzarella
6 oz bow tie or penne pasta
4 boneless skinless chicken breast halves (I used 6...I'd rather have leftovers than barely enough)
1/2 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil
14.5 oz can diced tomatoes with garlic and onion
1/2 cup fresh sliced mushrooms (omitted by me)
1/2 tsp crushed dried rosemary or basil (I used basil because it seeemed more Italian-y)
1 cup shredded mozzarella cheese
Cook pasta according to package directions;drain. Meanwhile, season chicken with garlic powder, salt and pepper. Heat oil in large skillet over medium high heat. Brown chicken about 4 minutes on each side. Add undrained tomatoes, mushrooms, and rosemary or basil. Bring to a boil; reduce heat and simmer, uncovered, 5-10 minutes or until sauce is thickened and chicken is 160 degrees. Sprinkle with cheese. Cover and let stand for 2 minutes. Serve over pasta.
We had this with garlic bread on the side. Depending on what pasta you use, this recipe could be gluten-free, so I put it in that category, too.
So, since it used a can of diced tomatoes and no other liquid, the sauce wasn't really very saucy. The kids picked around their tomatoes, and without that it was just like red water for sauce. Despite that, it was tasty. Everyone at least ate the chicken and some of their noodles. Probably we should have had a vegetable with this, but we didn't. I looked back through my keeper book and saw similar recipes to this with better sauce options, so I decided not to keep this one. But I did like how easy to make and easy to buy for it was.
Saturday, October 20, 2012
No-Bake Pumpkin Oatmeal Cookies
My friend and faithful New Recipe Night blog reader posted this cookie recipe yesterday that she made for their home fellowship. She said they ended up tasting too healthy and more like a breakfast cookie than a dessert one. I knew nobody but me would like these at my house, because I am the only pumpkin lover; nobody else here is even a pumpkin liker. She got the recipe from another blog, chocolate-covered katie. I try to never cover myself in chocolate, or any substance for that matter. There are too many implications, and possible consequences, such as ants and husbands. Anyway that's the name of her blog. Here is the recipe.
No-Bake Pumpkin Oatmeal Cookies
I put mine in the fridge for 20 minutes after mixing before forming into balls, and then for about 30 minutes after before I was ready to sit down and eat one. They were still pretty soft, didn't really hold together like a typical no bake. But I would say they were good! Definitely not dessert-like, though. Like a cold pumpkin granola bar. But it is perfect with my coffee!
No-Bake Pumpkin Oatmeal Cookies
- 3/4 cup quick oats
- 1/2 cup oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending)(I did this with my mini Tupperware chopper)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup xylitol or sugar (or coconut sugar or sucanat)(I just used white sugar)
- 1/4 tsp cinnamon (optional: a pinch pumpkin pie spice as well)(which I did add, about 1/8 tsp)
- optional: handful mini chocolate chips (of course I added these)
- 1/3 cup canned pumpkin (or sweet potato puree)
- 2 to 2 1/2 tablespoons milk of choice, as needed
- 1 tablespoon oil (omit if you desire, but I can’t vouch for the results)(I used olive oil)
- 1/2 tsp pure vanilla extract
I put mine in the fridge for 20 minutes after mixing before forming into balls, and then for about 30 minutes after before I was ready to sit down and eat one. They were still pretty soft, didn't really hold together like a typical no bake. But I would say they were good! Definitely not dessert-like, though. Like a cold pumpkin granola bar. But it is perfect with my coffee!
Reese's Chewy Chocolate Pan Cookies
I made these for home fellowship. We have our co-op on Fridays now, which means I have to make a quick dessert for home fellowship. These are cookie-like things that you make like brownies, so only one pan in the oven instead of multiple pans. This is from Back of the Box, and they want you to buy Reese's peanut butter chips. Which I did. Because I have not seen a store brand of that before. And even if I did I might not buy it because Reese's is the best. They also make puffs, which are a tasty breakfast cereal.
Reese's Chewy Chocolate Pan Cookies
1 1/4 cups butter or margarine, softened
2 cups sugar (ooh that seems like a lot)
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
10 oz pkg peanut butter chips
Preheat oven to 350. Grease 15x10x1 inch jelly roll pan. Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda, and salt; gradually blend into butter mixture. Stir in peanut butter chips. Spread batter into prepared pan. Bake 20 minutes or until set. Cool completely in pan on wire rack; cut into bars.
Of course these came out great. The batter tasted yummy when I licked it off the beater, and then the cookies tasted great too. It was much easier than making 3 or 4 cookie sheets' worth of cookies so it was perfect for a busy day. Everyone in my house loves Reese's Anything, so this one is a keeper for sure.
Reese's Chewy Chocolate Pan Cookies
1 1/4 cups butter or margarine, softened
2 cups sugar (ooh that seems like a lot)
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
10 oz pkg peanut butter chips
Preheat oven to 350. Grease 15x10x1 inch jelly roll pan. Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda, and salt; gradually blend into butter mixture. Stir in peanut butter chips. Spread batter into prepared pan. Bake 20 minutes or until set. Cool completely in pan on wire rack; cut into bars.
Of course these came out great. The batter tasted yummy when I licked it off the beater, and then the cookies tasted great too. It was much easier than making 3 or 4 cookie sheets' worth of cookies so it was perfect for a busy day. Everyone in my house loves Reese's Anything, so this one is a keeper for sure.
Thursday, October 18, 2012
Mini Meatloaf Burgers
We had these for supper last night. I love meatloaf (I know most people don't...my mom makes a great meatloaf, not like the ones you've heard about), so I thought this would be fun to try. It's from Back of the Box Cooking, and the thing they want you to buy is Lea & Perrins Worcestershire sauce and Heinz ketchup. I already had everything I needed for this recipe so I didn't buy anything for it.
Mini Meatloaf Burgers
1/4 cup worcestershire sauce
2 tbsp ketchup
1 lb lean ground beef
1/4 cup finely chopped onion
2 tbsp plain dry bread crumbs
Salt & pepper (optional, and I can't imagine needing to add salt if your first ingredient is 1/4 cup worcestershire sauce...I didn't add any additional, or pepper either)
Combine all ingredients in a medium bowl. Shape into 4 patties. In a large skillet, cook burgers over medium high heat for 5-7 minutes on each side or until cooked through.
These were okay. Not great, but not bad either. They didn't really stick together that well when they were in the skillet, they probably could have used more bread crumbs, maybe. We had this with tater tots, which Nathan liked for the first time. So in that aspect, the meal was a success. He didn't like the meat, though, which I gave him, cut up, on his plate. So it was an easy meal, but I have other easy burger recipes that I like better than this one.
Mini Meatloaf Burgers
1/4 cup worcestershire sauce
2 tbsp ketchup
1 lb lean ground beef
1/4 cup finely chopped onion
2 tbsp plain dry bread crumbs
Salt & pepper (optional, and I can't imagine needing to add salt if your first ingredient is 1/4 cup worcestershire sauce...I didn't add any additional, or pepper either)
Combine all ingredients in a medium bowl. Shape into 4 patties. In a large skillet, cook burgers over medium high heat for 5-7 minutes on each side or until cooked through.
These were okay. Not great, but not bad either. They didn't really stick together that well when they were in the skillet, they probably could have used more bread crumbs, maybe. We had this with tater tots, which Nathan liked for the first time. So in that aspect, the meal was a success. He didn't like the meat, though, which I gave him, cut up, on his plate. So it was an easy meal, but I have other easy burger recipes that I like better than this one.
Tuesday, October 16, 2012
Caramel Apple Pork Chops
I almost passed by this recipe because it calls for spinach, and I'm no Popeye. But I kept looking at it because the rest of it sounded so good. So I subbed green beans for the spinach and made this for supper tonight. It came out so. so. good. It's from Simple & Delicious.
Caramel Apple Pork Chops
4 bacon strips, chopped
4 boneless pork chops
3 small apples, peeled and thinly sliced
1 medium onion, chopped
4 tsp brown sugar (I may have added a bit more...)
1 tbsp butter
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp pepper
1/2 cup chicken broth
2 pkg (6 oz each) fresh baby spinach (I used 2 cups of frozen green beans from Steve's friend's garden)
3 tbsp chopped walnuts, toasted
Cook bacon in large skillet over medium heat until crisp. Remove to paper towels to drain, reserving 3 tsp drippings (I didn't measure I just eyeballed this). Cook pork chops in 2 tsp reserved drippings in the same skillet over medium heat for 2-3 minutes on each side or until lightly browned. Remove and keep warm.
Saute apples and onions in 1 tsp reserved drippings in the same skillet until apples are crisp-tender. Stir in the brown sugar, butter, salt, cinnamon, and pepper. Add broth; bring to a boil. Add pork chops. Reduce heat; cover and simmer 4-5 minutes or until meat thermometer reads 145 (that seems low...mine was 160ish).
Remove chops to serving platter; let stand for 5 minutes. Meanwhile add spinach to skillet and cook until wilted (I left the pork chops in the skillet and added the green beans to the skillet, recovered and simmered another 5 minutes). Sprinkle with bacon and walnuts.
Yum. Perfect fall recipe. This is going to replace another pork chop and apple recipe I have in my keeper book because this recipe is way better. Definitely will make this again...
Caramel Apple Pork Chops
4 bacon strips, chopped
4 boneless pork chops
3 small apples, peeled and thinly sliced
1 medium onion, chopped
4 tsp brown sugar (I may have added a bit more...)
1 tbsp butter
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp pepper
1/2 cup chicken broth
2 pkg (6 oz each) fresh baby spinach (I used 2 cups of frozen green beans from Steve's friend's garden)
3 tbsp chopped walnuts, toasted
Cook bacon in large skillet over medium heat until crisp. Remove to paper towels to drain, reserving 3 tsp drippings (I didn't measure I just eyeballed this). Cook pork chops in 2 tsp reserved drippings in the same skillet over medium heat for 2-3 minutes on each side or until lightly browned. Remove and keep warm.
Saute apples and onions in 1 tsp reserved drippings in the same skillet until apples are crisp-tender. Stir in the brown sugar, butter, salt, cinnamon, and pepper. Add broth; bring to a boil. Add pork chops. Reduce heat; cover and simmer 4-5 minutes or until meat thermometer reads 145 (that seems low...mine was 160ish).
Remove chops to serving platter; let stand for 5 minutes. Meanwhile add spinach to skillet and cook until wilted (I left the pork chops in the skillet and added the green beans to the skillet, recovered and simmered another 5 minutes). Sprinkle with bacon and walnuts.
Yum. Perfect fall recipe. This is going to replace another pork chop and apple recipe I have in my keeper book because this recipe is way better. Definitely will make this again...
Thursday, October 11, 2012
Cilantro Lime Corn
We had this with the Smothered Burritos that I just posted. This sounded like it would be a good side dish for a Mexican meal, which we have fairly often. We could have had beans and rice with this, because we had some Haitian ones left over, but we are pretty riced out right now. This recipe came from Back of the Box Cooking, and the thing they want you to buy is Birds Eye corn. But I bought Great Value corn.
Cilantro Lime Corn
3 tbsp butter
2 tbsp lime juice
1 tbsp chopped fresh cilantro
1/4 tsp black pepper
pinch salt
1/4 cup diced onion
1 red bell pepper, seeded and diced
1 jalapeno, seeded and diced (I left this out, I think for obvious reasons)
1 lb bag of frozen corn, thawed and drained (I used 2 cups frozen and I didn't even thaw it first)
In a saute pan (small skillet? I used a saucepan) combine butter, lime juice, cilantro, pepper, and salt. Melt over medium-high heat. Add onion and peppers and saute until onion is transparent and pepper is soft. Add corn and cook until heated through. Serve as a hot side dish or with chips as an appetizer.
Easy. But I didn't really like it. Too many flavors, I think, especially the lime juice. I like both lime and cilantro very much, but I guess I don't like them together. Or on corn or something. Maybe I would like it better as a dip for tortilla chips, which I love, if it didn't have the competing flavors of the burritos or other Mexican dish. However Steve & Andrew both really liked it, and Andrew wants the recipe, even. So that is a success, even if it isn't a keeper.
Cilantro Lime Corn
3 tbsp butter
2 tbsp lime juice
1 tbsp chopped fresh cilantro
1/4 tsp black pepper
pinch salt
1/4 cup diced onion
1 red bell pepper, seeded and diced
1 jalapeno, seeded and diced (I left this out, I think for obvious reasons)
1 lb bag of frozen corn, thawed and drained (I used 2 cups frozen and I didn't even thaw it first)
In a saute pan (small skillet? I used a saucepan) combine butter, lime juice, cilantro, pepper, and salt. Melt over medium-high heat. Add onion and peppers and saute until onion is transparent and pepper is soft. Add corn and cook until heated through. Serve as a hot side dish or with chips as an appetizer.
Easy. But I didn't really like it. Too many flavors, I think, especially the lime juice. I like both lime and cilantro very much, but I guess I don't like them together. Or on corn or something. Maybe I would like it better as a dip for tortilla chips, which I love, if it didn't have the competing flavors of the burritos or other Mexican dish. However Steve & Andrew both really liked it, and Andrew wants the recipe, even. So that is a success, even if it isn't a keeper.
Smothered Burritos
We had this last Sunday when Steve's oldest (by length of time known, not by his age) friend was visiting from NC. It was easy to throw together, and I pretty much knew we would like it. I have another recipe (Garlic Beef Enchiladas) kind of like this that is fabulous, but it takes a long time because you make the sauce from scratch. So this seemed like it would be a quick easy thing to throw together. We had this with Cilantro Lime Corn, which I will post separately. This one is from Simple & Delicious.
Smothered Burritos
4 10-inch flour tortillas (I had 6 8-inch ones instead)
1 lb ground beef
1 can (10 oz) green enchilada sauce
3/4 cup salsa verde (I couldn't find this this time at Walmart so I used regular salsa-my fave is Pace)
1 1/2 cups shredded cheddar cheese (I used shredded Mexican cheese, and I used more than this, probably closer to 2 cups)
Combine enchilada sauce and salsa in a bowl. Cook beef over medium heat in a large skillet until no longer pink; drain. Stir in 1/2 cup sauce mixture.
Spoon beef mixture evenly onto tortillas; sprinkle each with about 3 tbsp cheese. Fold sides and ends over filling and roll up. Transfer to a greased 11x7 baking dish. Pour remaining sauce over burritos; sprinkle with remaining cheese. Bake, uncovered, at 375 for 10-15 minutes or until cheese is melted.
I don't know the difference between enchiladas and burritos. These seem more like enchiladas because they have a sauce over them. But I'm no Mexican expert. Whatever you call them, these were very yummy. Everyone liked them, except Nathan. It's already in the keeper book...
Smothered Burritos
4 10-inch flour tortillas (I had 6 8-inch ones instead)
1 lb ground beef
1 can (10 oz) green enchilada sauce
3/4 cup salsa verde (I couldn't find this this time at Walmart so I used regular salsa-my fave is Pace)
1 1/2 cups shredded cheddar cheese (I used shredded Mexican cheese, and I used more than this, probably closer to 2 cups)
Combine enchilada sauce and salsa in a bowl. Cook beef over medium heat in a large skillet until no longer pink; drain. Stir in 1/2 cup sauce mixture.
Spoon beef mixture evenly onto tortillas; sprinkle each with about 3 tbsp cheese. Fold sides and ends over filling and roll up. Transfer to a greased 11x7 baking dish. Pour remaining sauce over burritos; sprinkle with remaining cheese. Bake, uncovered, at 375 for 10-15 minutes or until cheese is melted.
I don't know the difference between enchiladas and burritos. These seem more like enchiladas because they have a sauce over them. But I'm no Mexican expert. Whatever you call them, these were very yummy. Everyone liked them, except Nathan. It's already in the keeper book...
Saturday, October 6, 2012
Bannann Peze
I have had plantains a few times in Haiti, and I haven't really liked them. The texture, I think. But it seemed like an authentic Haitian meal would not be complete without them. So I bought 3 of them for $1.50 at Hannaford (a cheap experiment). These things are really hard to peel. Steve and I struggled but we did it (2 adults vs 3 plantains should not have been so hard). This is from A Taste of Haiti.
Bannann Peze
1 plaintain
1 cup oil (I used canola oil)
Peel the plantains. (It sounds so simple. Cut 1 inch off each end. Stick knife into skin and make one long cut from end to end, making sure you are not cutting into the plantain. Remove skin by placing knife into the incision and dislodging skin from one end to the other, one inch at a time, until you have removed the entire skin. Scrape the threads from the plantain with a knife.)
Cut plantain into 1 inch chunks. Heat oil over medium high heat and fry plantains until they are lightly browned on each side. Remove from oil and place on cutting board. Using a broad solid spatula (if you don't have a Haitian plantain press, which I do not), press down on each piece (cut sides up) so they spread out. Put back into oil and fry for 1-2 more minutes, or until golden brown. Serve with sos ti-malis (or with salt and ketchup, if you are Americans in Haiti).
Yeah, so I still don't like them. But Gessie and her son ate them all up. Steve ate them, too, and told me they tasted just like the ones in Haiti. So I was happy that I made them, because they were a hit. The hardest part was peeling the darn things, once that was done the rest was easy. And I was so happy with how they looked, exactly like the ones I have eaten there. So if I am doing a Haitian meal again, I will include these, even though I won't eat them again myself.
Bannann Peze
1 plaintain
1 cup oil (I used canola oil)
Peel the plantains. (It sounds so simple. Cut 1 inch off each end. Stick knife into skin and make one long cut from end to end, making sure you are not cutting into the plantain. Remove skin by placing knife into the incision and dislodging skin from one end to the other, one inch at a time, until you have removed the entire skin. Scrape the threads from the plantain with a knife.)
Cut plantain into 1 inch chunks. Heat oil over medium high heat and fry plantains until they are lightly browned on each side. Remove from oil and place on cutting board. Using a broad solid spatula (if you don't have a Haitian plantain press, which I do not), press down on each piece (cut sides up) so they spread out. Put back into oil and fry for 1-2 more minutes, or until golden brown. Serve with sos ti-malis (or with salt and ketchup, if you are Americans in Haiti).
Yeah, so I still don't like them. But Gessie and her son ate them all up. Steve ate them, too, and told me they tasted just like the ones in Haiti. So I was happy that I made them, because they were a hit. The hardest part was peeling the darn things, once that was done the rest was easy. And I was so happy with how they looked, exactly like the ones I have eaten there. So if I am doing a Haitian meal again, I will include these, even though I won't eat them again myself.
Griyo
Several months ago, I showed my A Taste of Haiti cookbook to our Kreyol teacher, Gessie. She said I had to make something for her out of it. I agreed, and then I forgot all about it. But she didn't! A few weeks ago, she asked when I was having her over for Kreyol food. So it was this past Thursday. I wanted to make yummy authentic Haitian food for her. We had Diri ak Pwa (posted in September under Beans & Rice), Griyo (which is "pork bits"...I like Griyo better), Bannann Peze (Pressed Plaintain, which I will post separately), and Sos Ti-Malis to cover it all. A delicious 4-course meal. I wanted to make dessert, but I ran out of steam.
Griyo
4-6 lb pork shoulder, cut into 2-inch cubes
2 limes, cut in half
4 tbsp pikliz (posted a few months ago)
1 tbsp salt
1/2 tsp pepper
4 cloves
1 onion, sliced thin
3 garlic cloves, minced
1 thyme sprig
1/2 green pepper, sliced thin
2 shallots, sliced thin
2 cups sos ti-malis
Wash meat in cold water. Clean meat with lime halves and rinse with water again. In a large bowl, marinate meat with pikliz, salt, pepper, cloves, onion, garlic, thyme, green pepper, and shallots. Marinate at least 1 hour.
Transfer all contents of bowl to a large skillet and simmer on medium heat for 40 minutes.
Transfer to a greased 9x13 baking dish. Cover and cook at 375 for 1 hour. Uncover and cook for another 30 minutes or until golden brown. Serve with rice, bannann peze, sos ti-malis, and pikliz.
So so good. Easier than the Haitian poultry recipes I've tried, since most of the cooking time is in the oven and you don't have to worry about turning it over or if the sauce is getting too thick. This was fabulous, 5 adults, 3 kids, no leftovers. Gessie assured me it tasted authentic. I think she was serious.
I also just added a "Haitian food" label, so all the Haitian recipes will be in one place and easy to find. Right now there are only 9 recipes. But as you can see, when you make a Haitian meal, you need like 5 of them between the sos and the pikliz. It will definitely make it easier for me in the future =o) I'm not sure if any of you will make any of these...but tell me if you do!
Griyo
4-6 lb pork shoulder, cut into 2-inch cubes
2 limes, cut in half
4 tbsp pikliz (posted a few months ago)
1 tbsp salt
1/2 tsp pepper
4 cloves
1 onion, sliced thin
3 garlic cloves, minced
1 thyme sprig
1/2 green pepper, sliced thin
2 shallots, sliced thin
2 cups sos ti-malis
Wash meat in cold water. Clean meat with lime halves and rinse with water again. In a large bowl, marinate meat with pikliz, salt, pepper, cloves, onion, garlic, thyme, green pepper, and shallots. Marinate at least 1 hour.
Transfer all contents of bowl to a large skillet and simmer on medium heat for 40 minutes.
Transfer to a greased 9x13 baking dish. Cover and cook at 375 for 1 hour. Uncover and cook for another 30 minutes or until golden brown. Serve with rice, bannann peze, sos ti-malis, and pikliz.
So so good. Easier than the Haitian poultry recipes I've tried, since most of the cooking time is in the oven and you don't have to worry about turning it over or if the sauce is getting too thick. This was fabulous, 5 adults, 3 kids, no leftovers. Gessie assured me it tasted authentic. I think she was serious.
I also just added a "Haitian food" label, so all the Haitian recipes will be in one place and easy to find. Right now there are only 9 recipes. But as you can see, when you make a Haitian meal, you need like 5 of them between the sos and the pikliz. It will definitely make it easier for me in the future =o) I'm not sure if any of you will make any of these...but tell me if you do!
Pacific Rim Wraps
We had this last week for supper on a night that I was very tired due to working. I used precooked chicken strips that I had a coupon for, so the prep was very easy. This is from Back of the Box, and the thing they want you to buy is the evaporated milk for the homemade dressing that goes in these wraps. I did buy evaporated milk, but not the brand they wanted me to.
Pacific Rim Wraps with Creamy Citrus Ginger Dressing
Dressing:
5 oz can evaporated milk
5 tbsp lemon juice
1/4 cup olive oil
3 tbsp sugar
2 tsp ground ginger
1 tsp salt
1/4 tsp pepper
Salad:
4 cups washed salad greens (or 6.5 oz pkg)
3 cups shredded cooked chicken
1 cup matchstick carrots
1 cup fresh sugar snap peas, cut in half (I left these out)(are you surprised?)
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted
6 8-inch flour tortillas
Combine all dressing ingredients into a jar or cup with tight fitting lid (I used one of the kids' Tupperware sippy cups...only by sheer coincidence did my tired self not hand it to Emma to drink...) and shake well until blended.
Combine all salad ingredients except tortillas in a large bowl. Add 2/3 cup dressing; toss until evenly coated. Place 1 cup salad mixture onto each tortilla. Roll up tightly. Cut in half and serve alongside remaining dressing.
These were so so good. Nathan only had the chicken. Emma was skeptical but did eat it the way it was given to her, once all the ingredients were spelled out. Steve and I thought they were fabulous. And they were very easy to throw together. Definitely keeping it. Oh, and if you make these, you can't really save the leftover dressing, which wasn't too much anyway. It says it's only good for a day after you make it.
Pacific Rim Wraps with Creamy Citrus Ginger Dressing
Dressing:
5 oz can evaporated milk
5 tbsp lemon juice
1/4 cup olive oil
3 tbsp sugar
2 tsp ground ginger
1 tsp salt
1/4 tsp pepper
Salad:
4 cups washed salad greens (or 6.5 oz pkg)
3 cups shredded cooked chicken
1 cup matchstick carrots
1 cup fresh sugar snap peas, cut in half (I left these out)(are you surprised?)
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted
6 8-inch flour tortillas
Combine all dressing ingredients into a jar or cup with tight fitting lid (I used one of the kids' Tupperware sippy cups...only by sheer coincidence did my tired self not hand it to Emma to drink...) and shake well until blended.
Combine all salad ingredients except tortillas in a large bowl. Add 2/3 cup dressing; toss until evenly coated. Place 1 cup salad mixture onto each tortilla. Roll up tightly. Cut in half and serve alongside remaining dressing.
These were so so good. Nathan only had the chicken. Emma was skeptical but did eat it the way it was given to her, once all the ingredients were spelled out. Steve and I thought they were fabulous. And they were very easy to throw together. Definitely keeping it. Oh, and if you make these, you can't really save the leftover dressing, which wasn't too much anyway. It says it's only good for a day after you make it.
Cherry Cordial Cookies
As any of you who have been reading for a while know, I love chocolate and fruit together. So I had to make these cookies. I made them on Friday for home fellowship. My friend Barbie (formerly mentioned in a previous blog post) was here for the afternoon and she helped me make these. From Simple & Delicious Oct/Nov 2012.
Cherry Cordial Cookies
1 pkg (17 1/2 oz) sugar cookie mix (you could use your own sugar cookie recipe, too)
3/4 cup chopped dried cherries
1/2 cup butter, softened
1 egg
3/4 cup cherry preserves (I used Polaner All Fruit)
1 1/2 cups semisweet chocolate chips
2/3 cup white baking chips
Place cookie mix, cherries, butter, and egg in a large bowl, beat until well mixed. Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until edges are browned. Meanwhile, place cherry preserves in a small microwave safe bowl. Microwave on high for 1 minute. Stir in chocolate chips until melted. If necessary, microwave in 10 to 20 second intervals until chips are melted; stir until blended.
When cookies are done, make an indentation in the center of each warm cookie using the back of a tablespoon (this didn't work for us; too much cookie stuck to the spoon. We used a small Tupperware tool [okay, it was a little pill holder I got from a grab bag at a party][and it was Barbie's idea] to make the indentation). Fill indentations with cherry mixture. Remove to wire racks to cool completely.
Microwave white baking chips until melted. Drizzle over cookies. Let stand until set.
Barbie and I made the executive decision not to add the white chocolate drizzle. The cookies didn't need it; they tasted great without it. The reason we know this is because one "broke" and we had to try it. And we were already speculating about how we would transport these cookies, because we knew if we stacked them, some of the filling from the bottom cookies would get on the ones above them. But to transport them in a single layer would have required like 6 plates. So we decided to skip the white drizzle and stack them a little, figuring that people probably wouldn't mind if some of the filling mingled.
Additionally, we had about 1/3 to 1/2 of the filling left after all the indentations were filled. We made the cookies the recommended size, and they say the yield for this recipe is 3 1/2 dozen. We got 31 cookies, counting the one that broke. So I think you could easily use 1 cup of chocolate chips and 1/2 cup of cherry preserves and be fine. For the extra filling, I have plans to remelt it some night and dip pretzels in it. Mmmmm.
Now, how did people like them? Some of the kids at HF didn't. But the grown ups did. Even Nick, who doesn't like fruit, liked them. Today I brought the leftovers to my mom's house, and all the adults there except my sister liked them. I don't know why she didn't. Her tastebuds are off right now because she is cutting waaaay back on her diet pepsi intake. She is just starting to know what food tastes like, so it will take some time. I will definitely make these again, I was very happy with how they turned out.
Cherry Cordial Cookies
1 pkg (17 1/2 oz) sugar cookie mix (you could use your own sugar cookie recipe, too)
3/4 cup chopped dried cherries
1/2 cup butter, softened
1 egg
3/4 cup cherry preserves (I used Polaner All Fruit)
1 1/2 cups semisweet chocolate chips
2/3 cup white baking chips
Place cookie mix, cherries, butter, and egg in a large bowl, beat until well mixed. Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until edges are browned. Meanwhile, place cherry preserves in a small microwave safe bowl. Microwave on high for 1 minute. Stir in chocolate chips until melted. If necessary, microwave in 10 to 20 second intervals until chips are melted; stir until blended.
When cookies are done, make an indentation in the center of each warm cookie using the back of a tablespoon (this didn't work for us; too much cookie stuck to the spoon. We used a small Tupperware tool [okay, it was a little pill holder I got from a grab bag at a party][and it was Barbie's idea] to make the indentation). Fill indentations with cherry mixture. Remove to wire racks to cool completely.
Microwave white baking chips until melted. Drizzle over cookies. Let stand until set.
Barbie and I made the executive decision not to add the white chocolate drizzle. The cookies didn't need it; they tasted great without it. The reason we know this is because one "broke" and we had to try it. And we were already speculating about how we would transport these cookies, because we knew if we stacked them, some of the filling from the bottom cookies would get on the ones above them. But to transport them in a single layer would have required like 6 plates. So we decided to skip the white drizzle and stack them a little, figuring that people probably wouldn't mind if some of the filling mingled.
Additionally, we had about 1/3 to 1/2 of the filling left after all the indentations were filled. We made the cookies the recommended size, and they say the yield for this recipe is 3 1/2 dozen. We got 31 cookies, counting the one that broke. So I think you could easily use 1 cup of chocolate chips and 1/2 cup of cherry preserves and be fine. For the extra filling, I have plans to remelt it some night and dip pretzels in it. Mmmmm.
Now, how did people like them? Some of the kids at HF didn't. But the grown ups did. Even Nick, who doesn't like fruit, liked them. Today I brought the leftovers to my mom's house, and all the adults there except my sister liked them. I don't know why she didn't. Her tastebuds are off right now because she is cutting waaaay back on her diet pepsi intake. She is just starting to know what food tastes like, so it will take some time. I will definitely make these again, I was very happy with how they turned out.
Layered Potato Beef Casserole
This is the recipe you make with the beef stew leftovers. It's kind of like scalloped potatoes, which my husband loves because he says his grandmother used to make them a lot. We had them sometimes, too, and sometimes mom would throw leftover ham in with them. I tried making them from scratch once, but the sauce was too thin (I thought) and not cheesy enough. Beef stew and scalloped potatoes is a weird combination I would definitely not have thought up on my own. But I guess that is why I do not write cookbooks. We had a lot of beef stew leftover, I could have made like 3 of these, but I stuck with the original amount. My friend Barbie and her girls were over and were going to eat dinner with us, too. So making this with her and then eating it with them was great fun, no matter how the dish turned out.
Layered Potato Beef Casserole
3 tbsp butter, divided
2 tbsp flour
3/4 tsp dried rosemary, crushed
1/4 tsp pepper
1/8 tsp salt
2 cups milk
2 cups shredded cheddar cheese
4 cups leftover beef stew
4 medium yukon potaotes, thinly sliced (I peeled mine first because my kids don't like potato peels)
1/3 cup crushed ritz crackers
1 tbsp dried parsley flakes (omitted by me...why add unnecessary green? First impressions are important)
1/4 tsp garlic powder
Melt 2 tbsp butter in large saucepan. Stir in the flour, rosemary, pepper, and salt until blended; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese until melted.
Spoon 2 cups beef stew into greased 2 1/2 qt baking dish (I think mine was only 2 qt...as it turns out, that matters). Layer with half of the potatoes and half of the cheese sauce. Layer with remaining stew, potatoes, and sauce (mine was filled to the very brim of the dish).
Cover (my cover did fit on...) and bake at 400 for 45-50 minutes (Barbie: you should put a cookie sheet under that because it's going to overflow and get all over the bottom of your oven. Me: Nah. I don't care) or until potatoes are tender (22 minutes in...I hear a weird simmer-y noise. Ah, it's overflowing. Barbie was right. She makes sure I know this as I slide a cookie sheet onto the rack under the one the dish is on). Melt remaining butter. Stir in crushed crackers, parsley, and garlic powder. Sprinkle over casserole. Bake, uncovered, 5-10 more minutes longer (it is dripping and overflowing this whole time) or until topping is golden brown. Let stand for 10 minutes before serving.
So smoke was wafting out of my oven, because even after I put the cookie sheet in there, cheese was dripping on to that, and burning, and making smoke. I turned on the fan and opened a window, so the smoke detector did not go off (PHEW! This was Barbie's first meal at our house, and that would NOT have been a good first impression..."Come eat at my house and I'll almost burn it down, or I'll definitely at least burn dinner.") When all was said and done, and we were sitting down and eating, everybody except Nathan liked this. We didn't let it sit for 10 minutes because we were in a rush to get to home fellowship, so the sauce was very runny, but also very tasty. The beef stew components seemed out of place, but tasted fine. Barbie liked it well enough to take home the leftovers, which you do not do if you are just trying to be polite. So I would call it a success. And since I used my new no-stick Wilton cookie sheet, the char just literally washed right off.
Layered Potato Beef Casserole
3 tbsp butter, divided
2 tbsp flour
3/4 tsp dried rosemary, crushed
1/4 tsp pepper
1/8 tsp salt
2 cups milk
2 cups shredded cheddar cheese
4 cups leftover beef stew
4 medium yukon potaotes, thinly sliced (I peeled mine first because my kids don't like potato peels)
1/3 cup crushed ritz crackers
1 tbsp dried parsley flakes (omitted by me...why add unnecessary green? First impressions are important)
1/4 tsp garlic powder
Melt 2 tbsp butter in large saucepan. Stir in the flour, rosemary, pepper, and salt until blended; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese until melted.
Spoon 2 cups beef stew into greased 2 1/2 qt baking dish (I think mine was only 2 qt...as it turns out, that matters). Layer with half of the potatoes and half of the cheese sauce. Layer with remaining stew, potatoes, and sauce (mine was filled to the very brim of the dish).
Cover (my cover did fit on...) and bake at 400 for 45-50 minutes (Barbie: you should put a cookie sheet under that because it's going to overflow and get all over the bottom of your oven. Me: Nah. I don't care) or until potatoes are tender (22 minutes in...I hear a weird simmer-y noise. Ah, it's overflowing. Barbie was right. She makes sure I know this as I slide a cookie sheet onto the rack under the one the dish is on). Melt remaining butter. Stir in crushed crackers, parsley, and garlic powder. Sprinkle over casserole. Bake, uncovered, 5-10 more minutes longer (it is dripping and overflowing this whole time) or until topping is golden brown. Let stand for 10 minutes before serving.
So smoke was wafting out of my oven, because even after I put the cookie sheet in there, cheese was dripping on to that, and burning, and making smoke. I turned on the fan and opened a window, so the smoke detector did not go off (PHEW! This was Barbie's first meal at our house, and that would NOT have been a good first impression..."Come eat at my house and I'll almost burn it down, or I'll definitely at least burn dinner.") When all was said and done, and we were sitting down and eating, everybody except Nathan liked this. We didn't let it sit for 10 minutes because we were in a rush to get to home fellowship, so the sauce was very runny, but also very tasty. The beef stew components seemed out of place, but tasted fine. Barbie liked it well enough to take home the leftovers, which you do not do if you are just trying to be polite. So I would call it a success. And since I used my new no-stick Wilton cookie sheet, the char just literally washed right off.
Chilly Night Beef Stew
You can't just say "beef stew," apparently. We did have this on a fall night, but it wasn't that chilly. But that's okay because I do what I want. I like when recipes give you another recipe right after to try with the leftovers, because with beef stew there are always leftovers, and it's fun to try something new. So this one had the stew, and then a second one using stew leftovers which is kind of like scalloped potatoes, which I will post separately. This is from Simple & Delicious. It's written to go into the crock pot, but I didn't get myself in gear enough to get it in there in time on Monday morning, so at about 2ish I started it and it simmered on the stove all afternoon. That would have been good for a chilly night, too.
Chilly Night Beef Stew
6 tbsp flour
1 1/2 tsp salt, divided
1 tsp pepper, divided
2 lbs beef stew meat
1/4 cup olive oil
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium onions, diced
4 celery ribs, sliced
2 cans (14 1/2 oz each) beef broth (I used 4 cups homemade stock)
2 cans (11 1/2 oz each) V8 juice (I had plain tomato juice leftover from something else so I used that)
2 tsp worcestershire sauce
6 garlic cloves, minced
2 bay leaves
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp paprika
6 tbsp cornstarch
1/3 cup cold water
Combine flour, 1 tsp salt, and 1/2 tsp pepper in large ziploc bag. Add beef, a few pieces at a time, and shake to coat. Brown beef in oil in batches in a large skillet.
Transfer meat and drippings to a 6-qt slow cooker. Add potatoes, carrots, onions, and celery. Combine broth, juice, worcestershire sauce, garlic, bay leaves, thyme, basil, paprika, and remaining salt and pepper; pour over top.
Cover and cook on low for 8-10 hours or until meat and veggies are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves and serve.
To make on the stovetop: Brown meat in smallish sized stockpot (I started in a Dutch oven and had to switch over because it wasn't big enough), then add all other ingredients through cornstarch. Cover and simmer until your husband gets home, and then eat it (making it this way, I didn't add the cornstarch to thicken it, it was thick enough already).
This came out yummy. I am going to have to compare it to my other beef stew recipe(s) to see if it will replace it or not. I liked the spices and I liked the tomato juice in this one.
Chilly Night Beef Stew
6 tbsp flour
1 1/2 tsp salt, divided
1 tsp pepper, divided
2 lbs beef stew meat
1/4 cup olive oil
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium onions, diced
4 celery ribs, sliced
2 cans (14 1/2 oz each) beef broth (I used 4 cups homemade stock)
2 cans (11 1/2 oz each) V8 juice (I had plain tomato juice leftover from something else so I used that)
2 tsp worcestershire sauce
6 garlic cloves, minced
2 bay leaves
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp paprika
6 tbsp cornstarch
1/3 cup cold water
Combine flour, 1 tsp salt, and 1/2 tsp pepper in large ziploc bag. Add beef, a few pieces at a time, and shake to coat. Brown beef in oil in batches in a large skillet.
Transfer meat and drippings to a 6-qt slow cooker. Add potatoes, carrots, onions, and celery. Combine broth, juice, worcestershire sauce, garlic, bay leaves, thyme, basil, paprika, and remaining salt and pepper; pour over top.
Cover and cook on low for 8-10 hours or until meat and veggies are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves and serve.
To make on the stovetop: Brown meat in smallish sized stockpot (I started in a Dutch oven and had to switch over because it wasn't big enough), then add all other ingredients through cornstarch. Cover and simmer until your husband gets home, and then eat it (making it this way, I didn't add the cornstarch to thicken it, it was thick enough already).
This came out yummy. I am going to have to compare it to my other beef stew recipe(s) to see if it will replace it or not. I liked the spices and I liked the tomato juice in this one.
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