I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, January 31, 2011

Sliders

These make for a pretty good appetizer or even for dinner. If you are having a party for teens, or a football party these will be a hit.



SLIDERS
(makes 20-24)

Ingredients:
*2 pounds ground beef
*1 teaspoon garlic powder
*1/2 teaspoon seasoned pepper
*1 envelope onion soup mix
*1/2 cup mayonnaise
*2 cups cheddar cheese, shredded
*24 mini-hambuger buns or dinner rolls
* 1/2 cup hamburger dill pickles (optional)

Directions:
~Preheat oven to 350 degrees.
~In a large bowl mix, ground beef, garlic powder, seasoned pepper, onion soup mix.
~Cook in a large skillet, over medium-high heat, until no longer pink. Crumble up while cooking.
~Remove from heat and drain any excess grease.
~Stir in mayonnaise and cheese into beef mixture. Do not return to burger.
~Line a cookie sheet with aluminum foil, and spray with a cooking spray.
~Lay the bottoms of the rolls on the aluminum lined cookie sheet.
~Spread beef & cheese mixture on the bottom half of each roll.
~Cover with tops of rolls.
~Cover the rolls with another sheet of aluminum foil, sprayed with cooking spray.
~Bake for 30 minutes.
~Serve with pickles if desired.

Variations:
-substitute mayonnaise for chipotle mayonnaise.
-add 1 teaspoon to mayo before adding to beef.
-add 1/4 cup onions to beef mixture before cooking it.
-add bacon, crumbled & cooked

Vegetarian:
-Cut recipes in half. Substitute beef for 1 bag of bocca crumbles. Mix everything together (minus rolls) and cook long enough just to heat through and cheese melts. Cook in oven as directed.

Friday, January 28, 2011

Buffalo Chicken Wings

These will be a hit at any party. Make them has hot or mild as your taste buds like. Homemade Bleu Cheese dressing will only make it better.


BUFFALO CHICKEN WINGS
(serves 10)

Ingredients:
*Oil for deep frying
*1/2 cup butter
*1/2 cup hot sauce
*1/2 teaspoon black pepper
*1/2 teaspoon garlic powder
*1 cup flour
*1/2 teaspoon corn starch
*1 teaspoon paprika
*1 teaspoon salt
*1/4 teaspoon garlic powder
*1/4 teaspoon onion powder
*1/4-1/2 teaspoon cayenne pepper
*20 chicken wings

Directions:
~Mix together in a small bowl, flour, corn starch, paprika, salt, garlic powder, onion powder, & cayenne pepper.
~Place chicken in a 9x13 glass pan.
~Sprinkle the flour mixture over the wings, making sure they are evenly coated.
~Cover and refrigerate for 1 1/2-2 hours.
~In a small sauce pan, combine the butter, hot sauce, garlic powder & pepper.
~Heat over medium-low heat, until butter is melted and mixture is blended.
~Remove from heat, and set aside until read for use.
~Heat oil to 375 degrees.
~Oil needs to be deep enough to cover the wings.
~Remove chicken from flour mixture, shaking off any loose flour.
~Carefully place chicken wings in hot oil for 10-15 minutes, or until parts of the wings begin to turn brown.
~Remove wings from oil, place in a large serving bowl, add the hot sauce and mix well.
~Serve plain or with bleu cheese dressing (I make my own), and some celery.


Thursday, January 27, 2011

Beef Stroganoff

This is a good comfort food. Very filling, and something a little different on the dinner table. I do not add any salt to this recipe due to the beef broth, worcestershire sauce & the brine.


BEEF STROGANOFF
(serves 6)

Ingredients:
*1 cup kosher salt (optional)
*2 quarts water (optional)
*2 pounds roast, chuck or sirloin
*1 teaspoon ground black pepper
*1/2 cup butter
*1/2 medium sweet onion, chopped
*1 garlic clove, minced
*4 tablespoons flour 
*1 (10.5 ounce) can beef broth
*1 teaspoon prepared mustard
*1 1/2 teaspoons worcestershire sauce 
*8 ounces fresh mushrooms, sliced
*1/3 cup sour cream
*1/3 cup chicken stock
*1 teaspoon pepper

Directions:
~Remove any fat or grizzle from roast.
~Slice into strips about 1/2 inch thick.
~In a large bowl mix 2 quarts water & 1 cup kosher salt.
~Place roast into salt water and brine for 2-3 hours. (This step makes the meat very tender, but it is optional)
~Remove roast from salt water and rinse well.
~Rub 1 teaspoon pepper over roast.
~In a large skillet over medium heat, melt butter.
~Place beef in melted butter and brown beef.
~Push beef to one side of skillet (or remove temporarily).
~Add onions & garlic, cook for a couple minutes.
~Push to side with the beef (or remove temporarily).
~Stir in flour into the juices on the empty side of the pan.
~Pour in beef broth and bring to a boil, stirring constantly. (add beef & onions back if removed at this time)
~Lower heat and stir in mustard & worcestershire sauce.
~Cover and simmer for 1 to 1 /2 hours, until beef is tender.
~Add mushrooms, sour cream & chicken stock, stir, and simmer for 10 minutes, or until mushrooms are done.
~Stir in 1/2 teaspoon pepper.
~Serve over cooked egg noodles (I like to make my own) or rice.

Variation:
-substitute chicken stock for white wine.

Wednesday, January 26, 2011

Awesome Pop Tarts

I know it's much easier just to go buy a box of pop tarts, but it's near as tasty as homemade. This is yet another recipe that the kids and you can enjoy making together.

(Regular Size)

(Mini Size)

AWESOME POP TARTS
(makes 9 or 18 mini)

Ingredients:
*2 cups all-purpose flour
*1 tablespoon sugar
*1 teaspoon salt
*1 cup butter, cut into small chunks
*1 large egg
*2 tablespoons milk
*1 egg, lightly beaten, for brushing on dough

Directions:
~In a large mixing bowl, whisk flour, sugar & salt together.
~Cut in the butter until crumbly, the mixture should hold together when you squeeze it.
~Mix in the egg & milk, mix well.
~Divide the dough into two equal parts.
~Place dough on a lightly floured surface.
~Roll one of the doughs about a 9x12 inch rectangle about 1/8 inch thick.
~Take a pizza cutter of knife and cutdough into 3 inch x 4 inch rectangles.
~Transfer the rectangles to a baking sheet that has been lined with parchment paper.
~Brush the lightly beaten egg on each of the rectangles.
~Spoon one tablespoon of your filling into the center of each rectangle, leaving a 1/2 inch space around the edges.
~Roll & cut the second piece of dough out as you did with the first one.
~Place the second piece of dough atop of the first.
~Using your finger, press around the edges of each pop tart, sealing the dough well.
~At this time press the tines of a fork around the edges of the pop tarts.
~Prick the top of each pop tart several times with a fork. (this allows the steam to escape)
~Refrigerate, uncovered for 30 minutes.
~Preheat oven to 350 degrees.
~Remove pop tarts from refrigerator and bake for 30-35 minutes, or until they are a golden brown.
~Allow to cool on pan.

Brown Sugar Filling:
`Mix together: 1/2 cup light brown sugar, 2 teaspoons cinnamon & 4 teaspoon flour

Berry Filling: (strawberry, raspberry, blueberry etc)
`In a small saucepan: whisk together, 1 tablespoon cornstarch & 1 tablespoon water. Combine 3/4 cup strawberry or raspberry jam. Bring to a boil and simmer, for 2 minutes, stirring often. Remove from heat and let cool.

Other ideas for fillings:
`Nutella
`Chocolate Chips
`Peanut Butter Chips

Helpful Hint:
-mix the leftover cinnamon-brown-sugar mixture to the left over dough that you trim off. Roll out and cut into pieces and bake for 15 minutes.

Thursday, January 20, 2011

Spinach Feta Quiche

Quiche, such a nice light dinner and fun to say too. Make your own crust or pie a refrigerator crust.


SPINACH FETA QUICHE
(serves 8)

Ingredients:
*1/2 cup butter
*2 cloves garlic, minced
*1/4 cup onion, chopped small
*1 (10 ounce) pacage frozen chopped spinach, thawed & drained
~1 (6 ounce) package feta, crumbled
~1 (8 ounce) package cheddar cheese, shredded
~1/2 teaspoon salt
~1/4 teaspoon pepper
~1 (9 inch) unbaked pie crust
~4 eggs beaten
~1 cup milk

Directions:
~Preheat oven to 375 degrees.
~In a medium pan, melt butter over medium heat.
~Saute garlic & onion until lightly browned.
~Stir in spinach, feta & 1/2 cup cheddar cheese.
~Mix well.
~Add salt & pepper.
~Place pie crust into a pie plate or tart pan.
~Spoon spinach mixture into pie crust.
~In a medium bowl, whisk egg and mile together.
~Pour into the pie crust, making sure the egg mixture is mixed well with spinach mixture.
~Bake for 15 minutes.
~Remove quiche from oven and sprinkle with remaining cheddar cheese.
~Return to oven and bake another 35-40 minutes.
~Allow to cool for 10 minutes before cutting.

Wednesday, January 19, 2011

Soft Pretzels

I went on a quest to find a good homemade recipe after having the most delicious homemade pretzel at "Jo Jo's Pretzels" in Shipshewana, IN. This one is pretty good.


SOFT PRETZELS
(makes 8)

Ingredients:
*1 1/2 cups warm water
*1 tablespoon sugar
*2 teaspoons kosher salt
*2 1/2 teaspoons active dry yeast
*4 1/2 cups flour
*4 tablespoon butter, melted
*2 1/2 quarts water
*2/3 cup baking soda
*1 large egg yolk beaten
*1 tablespoon water
*1/8 cup kosher salt or pretzel salt for topping

Directions:

~In a small bowl, combine water, sugar & salt.
~Sprinkle yeast over water.
~Let sit for 10 minutes to allow yeast to proof.
~Put flour into a large bowl.
~Make a well in the center.
~Add melted butter & yeast mixture.
~Mix to form dough.
~Knead dough on a lightly floured surface until smooth, or use the dough hook on your mixer.
~Lightly oil a large bowl.
~Place pretzel dough in bowl & turn to coat.
~Cover with a clean damp cloth or plastic wrap and let rise in a warm draft free area until doubled in size (about 1 hour)
~Preheat oven to 450 degrees.
~Line to baking pans with parchment paper and spay with a cooking spray.
~Bring 2 1/2 quarts water & baking soda to a rolling boil in a large pot.
~While you are waiting for the water to boil, turn the dough out onto a lightly oiled surface.
~Divide the pretzel dough into 8 equal pieces.
~Roll each dough into a 24 inch rope.
~Twist rope into a pretzel shape.
~Mix beaten egg & 1 tablespoon water together.
~Gently place pretzel dough into the boiling water for 1 minute, turning after 30 seconds.
~Remove pretzel from water.
~Place on parchment lined baking sheets.
~Brush top of each pretzel with egg wash.
~Sprinkle with desired amount of kosher salt.
~Bake for 13-15 minutes, or until dark golden brown in color.
~Remove from oven and place on a cooling rack for 5 minutes.

Variations:
-substitute salt for fresh grated parmesan or asiago cheese.
-substitute kosher salt for cinnamon sugar.

Tuesday, January 18, 2011

Cube Steak & Gravy

Easy, easy recipe. A few minutes of prep work, and then just let the steaks simmer for a couple hours. Can't get much easier than than.


CUBE STEAK & GRAVY
(serves 4)

Ingredients:
*4 medium russet potatoes, cut in 2-inch slices
*1 1/2 cups mushrooms, sliced
*4 (4 ounce) cube steaks
*1 teaspoon minced garlic
*1/2 teaspoon salt
*1/2 teaspoon pepper
*1/4 cup all-purpose flour
*1/3 cup vegetable oil
*2 teaspoons beef bouillon granules
*2-3 cups water

Directions:
~In a zip-loc baggie, mix flour, salt, & pepper.
~Put steaks into baggie, seal, & shake.
~Remove steaks from baggie, shaking excess flour from steaks.
~Heat oil in a large skillet, over medium-high heat.
~Place the steaks into the hot oil, and cook just until golden brown on both sides.
~Pour water into the skillet to almost cover the steaks.
~Stir in the beef bouillon, salt, pepper, & garlic into the water.
~Add sliced potatoes & mushrooms.
~Bring to a boil.
~Reduce heat to medium-low.
~Cover, and simmer for about 2 hours, or until steaks are very tender or cook in a slow cooker on high 4-5 hours or low 6-7 hours.

Monday, January 17, 2011

Bagels

When you taste a fresh hot homemade bagel you may never want to go back to store bought. The kids love to help out with this recipe. Especially when they get to stick holes in the dough and swing it around their fingers.



               (Everything, Cinnamon Crunch, Raisin Cinnamon Crunch and Cheese Bagels picured)

BAGELS
(makes 12)

Ingredients:
*2 cups warm water
*3 tablespoons granulated sugar
*2 1/2 teaspoons dry active yeast
*2 teaspoons salt
*5-6 cups bead flour
*4 quarts boiling water
*1 tablespoon granulated sugar
*1 teaspoon vegetable oil (for greasing bowl)
*3 tablespoons cornmeal


Directions:
~Place 2 cups warm water, salt, and 3 tablespoons sugar into a large mixing bowl or stand mixer.
~Allow to mixture to proof (about 5 minutes).
~Gradually add in 4 cups flour and the salt.
~Mix with dough hook or hands until mixture comes together.
~Mix in remaining flour, 1/2 cup at a time (I normally only have to add 1cup).
~Knead for about 5 minutes, until dough is smooth and no longer sticky.
~Grease a large bowl with butter or vegetable oil.
~Place dough in greased bowl, turning to coat all sides.
~Cover and let rise in a warm draft free,  and allow dough to rise until double in size (about 1 hour).
~Punch down dough and remove from bowl.
~Divide dough into 12 equal pieces.
~Roll each piece of dough into a ball.
~Flatten ball, and poke a hole in the middle of the dough.
~Place the dough on your finger, twirl dough to make the hole a little larger.
~Place bagels onto a lightly greased surface.
~Cover with a clean damp towel.
~Allow to rise for 20-30 minutes.
~Grease cookies sheets.
~Sprinkle with corn meal and set aside.
~Preheat oven to 400 degrees.
~Bring 4 quarts water and 1 teaspoons sugar to a boil.
~Carefully place dough into boiling water, 2 at a time, cooking for 30 - 40  seconds on each side (I use a slotted spoon to flip them.
~Remove bagels from water and dip in your favorite topping.
~Place onto prepared cookie sheet with the topping face up (blueberry & raisin are done differently).
~Bake for 25 - 30 minutes, or until well browned.
~Remove from oven and allow to cool on a wire rack.


(choose toppings)
*ASIAGO BAGEL: 1/4 cup asiago cheese, grated

*MIXED CHEESE BAGEL: mix together, 1/8 cup grated asiago cheese, 1/8 cup grated parmesan cheese 1/8 cup grated sharp cheddar cheese

*EVERYTHING BAGEL: mix together, 1 tablespoon poppy seeds, 1 tablespoon sesame seeds, 1 teaspoon garlic salt, and 1/4 teaspoon onion powder

*SALT BAGEL: 3 tablespoon kosher salt

*SESAME BAGEL: Mix 1/8 cup olive oil and 1/4 cup sesame seeds.  Spread on bagel with a pastry brush after bagel is boiled.

*CINNAMON CRUNCH BAGEL: mix together,  1/4 granulated sugar, 1/4 brown sugar and 3 teaspoons cinnamon

*GARLIC BAGEL: this is the only topping you put on after the bagel is baked.  1 tablespoon garlic, minced and 3 tablespoons olive oil.  Remove bagels from oven.  Brush garlic olive oil mixture over top of hot bagels.  Return to oven and bake for 5 minutes.

*BLUEBERRY BAGELS:  blueberries need to be added before bagels are cooked. 1 cup of fresh blueberries, added near the end of the kneading process.  You may have to add a little more flour after the blueberry are added.

*RAISIN BAGELS: raisins need to be added before bagels are cooked.  1 cup of raisins, added near the end of the kneading process.  Gradually knead in the raisins by hand, a few at time.  You may have to separate the raisins with your fingers, so that they are spread through out the dough evenly.

Friday, January 14, 2011

Juicy Burgers

This makes for one tasty juicy burger. Make a few oven fries or potato salad to go with this, and yummy.


JUICY BURGERS
(makes 4 burgers)

Ingredients:
*1 pound ground beef
*3 garlic cloves, minced
*1/4 cup onion, chopped fine (optional)
*2 tablespoon olive oil
*1 1/2 teaspoon salt
*1 teaspoon seasoned pepper
*1/2 teaspoon dried basil leaves

Directions:
~Preheat stovetop grill, over medium-high heat.
~In a medium mixing bowl, mix ground beef, garlic, onions, olive oil, salt, seasoned pepper, & basil.
~Divide into 4 equals patties.
~Cook for about 4-5 minutes on each side, or to desired doneness.

Thursday, January 13, 2011

Cinnamon Rolls

When baking these, the smell alone will bring your neighbors running with a fork & plate in hand. They are so good.


CINNAMON ROLLS
(makes 18)

Ingredients:
*1/4 cup warm water
*1/4 butter, melted
*1 (3.4 ounce) package instant vanilla pudding mix
*1 cup warm milk
*1 egg, room temperature
*1 tablespoon white sugar
*1/2 teaspoon salt
*4 cups bread flour
*1 (.25 ounce) package active dry yeast
*1/4 cup butter, softened
*1 cup brown sugar
*4 teaspoons cinnamon
*1 cup pecans, chopped (optional)
*1 (4 ounce) package cream cheese, softened
*1/4 cup butter, softened
*1 cup powdered sugar
*1 teaspoon vanilla
*1 1/2 teaspoon milk

Directions:
~In the bread machine pan, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour & yeast.
~Set machine to dough cycle.
~When dough cycle has finished, turn dough out onto a lightly floured surface.
~Cover with a clean towel, and let rest for 10 minutes.
~Roll dough out to a 17 x 10 inch rectangle.
~Spread with softened butter.
~Sprinkle brown sugar over butter.
~Sprinkle cinnamon over brown sugar.
~Sprinkle pecans over cinnamon.
~Roll up dough, beginning with long side.
~Slice into 16 one-inch slices and place into a greased 9x13 inch pan.
~Let rise in a warm place until doubled, about 45 minutes.
~Preheat oven to 350 degrees.
~Bake for 15 - 20 minutes.
~While rolls bake, stir together in a medium bowl, cream cheese, softened butter, powdered sugar, vanilla, & milk, until smooth.
~Remove rolls from oven and top rolls with frosting while still warm.

Wednesday, January 12, 2011

Vegetarian Split Pea Soup

This is a great healthy soup. Something to warm you up on a cold snowy day.  About 250 calories per serving.


VEGETARIAN SPLIT PEA SOUP
(serves 8-10)

Ingredients:
*6 cups cold water
*2 cups dried split peas
*1 cup cold water
*1/2 cup barley
*1 tablespoon vegetable oil
*1 onion, chopped
*1 bay leaf
*2 cloves garlic, minced
*1 1/2 teaspoons salt
*7 1/2 cups vegetable stock
*3 medium carrots, chopped small
*2 stalks celery, chopped
*3 potatoes, diced
*1 tablespoon dried parsley
*1/2 teaspoon dried basil
*1/2 teaspoon dried thyme
*1/2 teaspoon ground black pepper

Directions:
~In a large bowl, mix split peas in 6 cups water and let stand overnight.
~In a small bowl, mix 1 cup water and barley, let sit for at least 1/2 hour.
~In a large stock pot over medium heat sauté onion, bay leaf & onion in oil until onions are translucent.
~Drain water off peas & barley.
~Add peas, barley & vegetable stock to stock pot.
~Bring to a boil and reduce heat to low.
~Cover, and simmer for 2 hours, stirring once in a while.
~Add the carrots, celery, potatoes, parsley, basil, thyme, and black pepper.
~Simmer for another hour or two until the peas and vegetables are tender.
~Carefully put soup in mixture and blend until smooth.

Variation:
-substitute vegetable stock for chicken stock

Tuesday, January 11, 2011

Sausage Potato Casserole

How about a little something different for dinner tonight? This is pretty good and very simple to make.



SAUSAGE POTATO CASSEROLE
(serves 4)

Ingredients:
*2 teaspoons olive oil
*1 pound sweet Italian sausage, cut into 2-inch pieces
*2 tablespoons olive oil
*3 large potatoes, peeled and sliced thick
*1 large green bell pepper, seeded and roughly chopped
*1 large red bell pepper, seeded and roughly chopped
*1 large onion, sliced
*1/2 cup chicken stock
*1 teaspoon Italian seasoning
*1 teaspoon salt
*1/2 teaspoon black pepper

Directions:
~Preheat oven to 400 degrees.
~Heat 2 teaspoons olive oil in a large skillet over medium heat.
~Add sausage, stirring every minute or so, cooking until no longer pink.
~Remove sausage from pan and put into a 9x13 inch baking dish.
~Put 2 tablespoons olive oil into the large skillet and add potatoes.
~Cook until golden brown and almost tender, flipping occasionally.
~Remove the potatoes from skillet and put in the dish with sausage.
~Add vegetables to skillet and sauté until they begin to soften.
~Remove from skillet and add to baking dish.
~Pour chicken stock over the vegetables and sausage.
~Sprinkle Italian seasoning, salt, & pepper over mixture.
~Gently stir.
~Bake for 25 minutes.

Friday, January 7, 2011

Cuban Pork Chops

This is a pretty tasty way to make pork chops. I love the blend of flavors in this pork chop recipe.


CUBAN PORK CHOPS
(serves 4)

Ingredients:
*1/2 cup fresh squeezed orange juice
*1/4 cup fresh squeezed lime juice
*2 teaspoons dried oregano leaves
*1/2 tablespoon minced garlic
*1 teaspoon ground cumin (use gluten free if needed)
*1/4 cup olive oil
*4 butterflied pork chops, thinly pounded
*1 teaspoon salt
*1/2 teaspoon black pepper
*8 slices Swiss cheese
*8 slices boiled ham
*12-16 slices hamburger dill pickles
*1/2 cup orange juice
*1/4 cup lime juice
*1 teaspoon dried cilantro
*1/4 teaspoon salt
*1/8 teaspoon black pepper

Directions:
~Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 2 teaspoons dried oregano, garlic, cumin, 1/4 cup olive oil.
~Place pork chops into a gallon size zip-loc bag.
~Pour citrus mixture over pork chops and seal bag.
~Let marinate in refrigerator for 1-2 hours, turning a few times.
~Remove pork from the marinade and pat dry.
~Discard marinade
~Place cast iron pan or stove top griddle over high heat.
~Place pork chops cut side up.
~Season with 1 teaspoon salt & 1/2 teaspoon pepper.
~Place 1 slice of cheese, 2 slices of ham, pickles, and 1 more slice of cheese over one half of the each of the pork chops.
~Fold over pork chop. (you may need to use toothpicks to keep it together)
~Brush the top with olive oil.
~Place the chops on the hot pan, oil side down.
~Grill 4-6 minutes or until the bottom is golden brown and the cheese is melted.
~Turn the pork chops and cook another 4-6 minutes.
~Whisk together 1/2 orange juice, 1/4 cup lime juice, dried cilantro, & olive oil.
~Spoon over hot pork chops just before serving.

Variations:
-add sliced jalapeno peppers between the ham & cheese.
-add grilled onions between the ham & cheese.

Thursday, January 6, 2011

Indian Spicy Chicken

Look out, this is not for those who don't like spicy foods. I personally think it's very good. Put it a some rice and it makes for one tasty dinner.


INDIAN SPICY CHICKEN
(serves 4)

Ingredients:
*1 tablespoon onion powder
*1 tablespoon garlic powder
*1 tablespoon ground ginger
*2 teaspoons ground cumin
*2 teaspoons ground cayenne pepper
*2 teaspoons ground turmeric
*2 teaspoons coriander
*2 teaspoons white pepper
*2 teaspoons paprika
*2 teaspoons kosher salt
*4 chicken boneless, skinless breasts
*2 tablespoons vegetable oil

Directions:
~Combine all the oil with all the spices in a small bowl.
~Pound chicken breasts with a meat mallet, to about 1/2 inch thick.
~Rub spice paste on both sides of chicken.
~Let set for at least 15 minutes.
~Heat stove top grill to medium high heat.
~Grill 4-5 minutes on each side, or until slightly charred and cooked through.

Wednesday, January 5, 2011

Cheddar Red Skin Potatoes

Very easy to make. It's cooked half way in the microwave and the rest in the oven. Quick and good.



CHEDDAR RED SKIN POTATOES
(serves 4)

Ingredients:
*6 red skin potatoes, quartered
*1/2 cup butter, sliced
*1/2 pound bacon, cooked & crumbled.
*1/2 teaspoon salt
*1/2 teaspoon black pepper
*1/4 teaspoon garlic powder
*1/4 teaspoon crushed rosemary
*1 1/2 cups cheddar cheese
*1/4 cup green onions, chopped (optional)
*1/4 cup sour cream (optional)

Ingredients:
~Clean & cut the potatoes into bite size cubes.
~Add potatoes & butter into a microwave/oven proof pan (I use a glass pie plate).
~Preheat oven to 350 degrees.
~Microwave on high for 5 minutes.
~Season with salt, pepper, garlic powder & crushed rosemary.
~Bake in oven for 20 minutes.
~Remove from oven and set sit for 5 minutes.
~Add bacon & cheese and mix well.
~Return to oven for 5 minutes until cheese is melted.
~Top with green onions & sour cream if desired.

Tuesday, January 4, 2011

Navy Bean Soup

Bean soup is one of Bill's favorites. This is simple to make and makes a great dinner on a cold winter day.


NAVY BEAN SOUP
(serves 8)

Ingredients:
*6 cups water
*1 (16 ounce) bag dried navy beans
*6 cups chicken stock
*2 stalks celery, chopped
*2 medium carrots, chopped
*1 onion, chopped
*1 clove garlic, minced
*1 large meat ham bone (omit if vegetarian)
*1/2 teaspoon chicken granules
*1 tablespoon worcestershire sauce
*1 tablespoon dried parsley
*2 teaspoons garlic powder
*1/2 teaspoon salt (optional)
*1/2 teaspoon liquid smoke (optional)
*1 bay leaf
*1 teaspoon black pepper

Directions:
~Combine 6 cups water and beans in large bowl.
~Soak overnight.
~Drain.
~In a crock-pot, combine chicken stock, navy beans, onion, celery, garlic, ham bone, chicken granules, worcestershire sauce, parsley, garlic, liquid smoke and bay leaf.
~Cover and cook on high for 6-8 hours, or until beans are tender.

*If you haven't soaked the beans the night before, put them in a pot of water and bring to a boil. Turn off heat and let soak for 1 hour. Drain the water and follow the recipe as directed.

Variations:
-add 1 cup of stewed tomatoes, durning the last hour of cooking.
-substitute ham bone for 2 cups ham, chopped
-add bacon, cooked & crumbled
-delete ham if you want to go vegetarian.
-substitute chicken stock for vegetable stock.
-substitute chicken stock for water (it won't be such a rich flavor, but will still be good).

Helpful Hint:
`I wait until the soup is 3/4 of the way done before adding the salt. I often find that with the ham in it, it's salty enough.

Monday, January 3, 2011

Beef Enchiladas

It is time consuming, (only because of the time it takes to cook the roast)but definitely worth it. To make it easier, just pop the roast in the slow cooker in the morning.



BEEF ENCHILADAS
(serves 8)

Ingredients:
*1 1/2 pounds sirloin tip roast
*1/4 cup water
*1 cup beef broth
*1 tablespoon red wine vinegar
*1/2 - 1 tablespoon chili powder
*1/4 - 1/2 tablespoon ground cumin (use gluten free if needed)
*1/2 tablespoon ground oregano
*1 teaspoon butter
*1 medium onion, chopped
*2 garlic cloves, minced
*2 tablespoons chopped green chile peppers
*1/2 tablespoon all-purpose flour (use rice flour for gluten free)
*1 cup sour cream
*1 teaspoon cumin (use gluten free if needed)
*1 teaspoon oregano
*2 cups shredded Monterey Jack cheese, divided
*8 flour tortillas (use corn tortillas for gluten free)
*1 cup salsa (optional)

Directions:
~Place roast in a large stock pot that has a tight fitting lid.
~Pour 1/4 cup water over roast.
~Cover, and simmer on low for 30 minutes.
~Turn heat up to medium/high, and brown the roast.
~Once the water boils away, add the beef broth, vinegar, chili powder 1/2 tablespoon cumin, & 1 tablespoon oregano.
~Cover with lid, and reduce heat to low.
~Simmer for 3 hours, or until roast falls apart.
~Remove roast from pot, let sit for 10 minutes.
~Take two forks shred beef.
~In a large skillet, sauté the onion, green chilies & garlic in butter, until soft not browned.
~Mix in flour.
~Stir constantly for 2-3 minutes.
~Mix in sour cream, 1 1/2 cups Monterey Jack cheese, 1 teaspoon cumin, 1 teaspoon oregano.
~Cook on low for 10 minutes, stirring often.
~Set aside and let cool for about 10 minutes.
~Preheat oven to 375 degrees.
~Spread sour cream mixture down the center of each tortilla.
~Spread beef mixture.
~Roll up and place seam side down in a 9x13 inch baking dish.
~Pour sala over tortilla wraps.
~Sprinkle remaining Monterey Jack cheese.
~Bake in pre-heated oven for 30 minutes.

Variation:
-Cook meat in slow cooker on low for 8 hours.
-Substitute flour tortillas for corn tortillas.

Helpful Hint:
`Keep the broth from the roast to make taco soup with.