Loaded Ham &Potato Soup

Loaded Potato soup

12 slices bacon

2/3 cup margarine

2/3 cup all-purpose flour

7 cups milk

3 large baked potatoes, peeled and cubed

1/2 C. diced ham

1/2 chopped red bell pepper

4 green onions, chopped

1 1/4 cups shredded Cheddar cheese

1 cup sour cream

1/4 C. heavy cream

1 teaspoon salt

1 teaspoon ground black pepper

Directions

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted

Christmas Eve Dinner

Rib Roast, baked new potatoes,  cream horseradish sauce, shrimp cocktail, green beans in bacon vinaigrette, deviled eggs, challah bread and raw veggies.

Rib Roast with Horseradish Sauce

New Potatoes baked with rib roast

Shrimp in Cocktail sauce

Raw Vegetables, pickles and olives

Deviled Eggs

Green beans with bacon vinaigrette dressing

Challah bread

Ingredients:

• 2 pkt dry yeast (4 1/2 tsp)

• 5 C bread flour - all purpose will do (unbleached) - You may need more or less

• 1/4 C sugar

• 2 tsp salt

• 1/2 /cup butter (or margarine) room temp

• 1 C hot water (120F) - optional pinch of saffron

• 3 large whole eggs

• 1 egg white

• 1 egg yolk (from the above egg) beaten, mixed with 2 Tbs sugar and 1 tsp cold water

• Optional - poppy seeds

Method:

Prepare a 1/2 sheet pan with a Silpat, parchment paper, or cooking spray.

If using the saffron (to add color to the dough), let it steep in the warm water until the water turns orange (about 10 minutes).

In a stand mixer bowl, combine the yeast, 2 C of flour, sugar, salt and butter (or margarine).

With mixer on medium speed, add the hot water and beat with the flat beater for about 2 minutes, scrape the bowl occasionally.

Add the eggs and the egg white (not the reserved yolk mixed with sugar and water).

The batter will be thick. Beat on high speed for 2 minutes.

Change to the dough hook.

Continue to add flour, adding about 1 C at a time until the dough is no longer sticky.

If the dough is still moist, add a little flour at a time until the dough cleans the sides of the mixer bowl.

Knead by hard or in mixer with dough hook for 10 minutes.

Place dough in a large greased bowl, cover tightly with plastic wrap and let rise until doubled - about 1 hour.

After it has doubled, punch down and hand knead out the bubbles.

Follow the braiding recipe and shape a 6 braid Challah.

Brush the shaped loaf with the egg yolk / sugar glaze. (If using the poppy seed, sprinkle on now).

Allow the loaf the rise, uncovered until doubled - about 1 hour.

While the dough is rising, preheat the oven to 400F

Bake until the loaf is shiny brown, about 40 to 60 minutes.

Test with a toothpick. It should come out clean and dry. 

The loaf is fragile, so be careful and place on a cooling rack.

*This recipe is meant for 2 loaves but I made it into one. 

That loaf is 20" long and 6" to 8" high.

If you don't need one that big, make 2 smaller ones

__________________

Chuck Love

Rib Roast    remove from refrigerator 2 hours before cooking time

7 lb. rib roast, salt & pepper all over the roast, roast with potatoes.

Heat oven to 500º, Roast 45 minutes, reduce oven to 325º, roast for 30 minutes, raise temp to 450 and roast until 130º… 20 to 40 minutes, approx.

Meanwhile, make sauce

1 C. heavy cream

pinch pepper

dash hot pepper sauce

3 Tbsp. horse radish

whisk cream to stiff peaks, season with white pepper, hot sauce and horseradish

Remove roast from oven, cover with foil and let rest at least 20 minutes.

Green beans with bacon vinaigrette

2 lbs. green beans, cleaned & stemmed

6 sl. bacon

2 shallots. sliced

2 Tbsp. cider vinegar

2 Tbsp. whole grain mustard

2 Tbsp. olive oil

Boil beans 5 minutes or so, drain, cool.  Cook bacon crisp, save 2 Tbsp. bacon fat & heat with shallots.  Stir in remaining ingr., toss & reheat green beans.

Cut raw vegetables and crisp in cold water.  Make deviled eggs. boil shrimp, make cocktail sauce.

Pork loin marinated in brandy and cider

Baked potatoes, asparagus with Hollandaise and cranberry chutney. 

 For dessert, pineapple and homemade egg nog.  

For the pork chops after marinated overnight, I cooked down marinade to 1/2 cup then used that liquid to deglaze the pan after the pork chops were browned. 

 For pork tenderloin or pork chops

Combine: 

2 cup apple cider

1/2 cup cider vinegar

1/2 cup brown sugar

1/4 cup bourbon

3T dijon mustard

1T minced fresh ginger

1 t salt

1/2 t pepper

Marinate the pork at least 6 hours. (I usually marinate it overnight). Pat dry. Grill or roast pork. Boil marinade down to 1 cup - use as sauce. 

Cranberry Chutney

4 cups fresh cranberries

1 cup water

2 cups sugar                             

2 cinnamon sticks

6 whole cloves

1 teaspoon salt

2 tart apples, peeled, cored and diced (i use granny smith apples)

2 pears, peeled, cored, and diced

1 small yellow onion

1 cup raisins

1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

Directions Step-By-Step

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.

Stir frequently for about 10 minutes, until cranberries start to make a popping sound.

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)

Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.

Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.

Egg Nog McCormick’s

Serves: 10

Serving Size: 1/2 cup

3 cups milk

1 cup light cream

3 McCormick® Gourmet Collection Cloves, Whole

2 sticks McCormick® Gourmet Collection Cinnamon Sticks

1 piece (3-inch) McCormick® Gourmet Collection Vanilla Beans, Madagascar , split in half lengthwise and seeds scraped

1/2 teaspoon McCormick® Gourmet Collection Nutmeg, Ground

6 egg yolks

3/4 cup sugar

Directions

Bring milk, cream, whole cloves, cinnamon sticks, vanilla bean and nutmeg just to boil in medium saucepan on low heat. Beat egg yolks and sugar in medium bowl until pale yellow in color and fluffy. Gradually add 1 cup of the hot milk mixture, mixing with wire whisk until well blended. Gradually whisk mixture back into the remaining milk mixture in the saucepan. Cook and stir on medium-low heat 3 to 5 minutes or until mixture thickens and coats the back of a spoon.

Strain into large bowl. Cool slightly. Cover.

Refrigerate overnight or until well chilled.

John Madden's Stew

Someone asked me if I had a good beef stew and I remembered this one that I used to make a long time ago.  I don't know why I stopped making it. It is still very good.  We had it while watching the football game.

  JOHN MADDEN'S STEW 

    1/2 t. pepper 

    1/4 t. salt 

    2 1/2 lb. round steak (cut into 1/2"cubes) 

    2-3 T oil 

    2 Lg. onions, chopped 

    2 Sm. bell peppers, chopped 

    2 stalks celery, chopped 

    1 Lg. clove garlic, chopped 

    3 Lg. carrots, chopped 

    4 Med. potatoes, cubed 

    1 Sm. turnip, chopped 

    1 Sm. rutabaga, chopped 

    3 cans Swanson beef broth 

    5-6 drops Tabasco sauce (more or less to taste) 

    1/8 t. leaf savory, crumbled 

    1/8 t. leaf marjoram, crumbled 

    3 T. parsley, chopped 

    Fry meat. Remove. Saute' onion, pepper, celery, and garlic 10 minutes. Place those veggies

    into a stew pot and add carrots, potato, turnip, rutabaga, broth , Tabasco, savory, and

    marjoram. Bring to boil, add meat. Cover and simmer 1 1/2 hours! 

Cassie's Latest Birthday Cake

 Charlie did the Mario art work.

Turkey dinner 2 days late

Since Cassie had to work on Thansgiving, I made dinner for us today.

Roast turkey
Cornbread stuffings with dried cranberries

Wilted Lettuce

 Classic Wilted Lettuce Salad

Ingredients

4 bacon strips, cut up

1/4 cup white vinegar

2 tablespoons water

2 green onions with tops, sliced

2 teaspoons sugar

1/4 teaspoon salt

1/4 teaspoon pepper

8 to 10 cups torn leaf lettuce

1 hard-cooked egg, chopped

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a

slotted spoon, remove to paper towels to drain.

To the hot drippings, add the vinegar, water, onions, sugar, salt and

pepper, stirring until sugar is dissolved.

Place lettuce in a salad bowl; immediately pour dressing over and

toss lightly. Top with egg. Serve immediately. 

Cranberry chutney
4 cups fresh cranberries

1 cup water

2 cups sugar                             

2 cinnamon sticks

6 whole cloves

1 teaspoon salt

2 tart apples, peeled, cored and diced (i use granny smith apples)

2 pears, peeled, cored, and diced

1 small yellow onion

1 cup raisins

1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.

Stir frequently for about 10 minutes, until cranberries start to make a popping sound.

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)

Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.

Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.

Thomas Keller Mashed potatoes

Whipped Yukon Gold Potatoes

© Max Kim-Bee

Whipped Yukon Gold Potatoes

CONTRIBUTED BY THOMAS KELLER

ACTIVE: 30 MIN

TOTAL TIME: 1 HR 10 MIN

SERVINGS: 8

VEGETARIAN

These potatoes from Ad Hoc have a wonderfully fluffy texture because they're passed through a ricer or food mill to make them especially airy. But they're also nicely rich, thanks to generous amounts of butter and heavy cream.

4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks

1 1/2 sticks (6 ounces) unsalted butter, cut into small cubes

1 cup heavy cream

Salt and freshly ground white pepper

2 tablespoons snipped chives

Put the potatoes in a large pot, cover with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes.

In a large saucepan, melt the butter in the cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon until light and fluffy. Season with salt and pepper and stir in the chives.

Maple Glazed Yams

1 pkg. Melissa's Organic baby Yams (16 0z) Peeled, cut 1" pieces

3/4 C maple syrup

6 Tbsp butter, melted

Splash orange pineapple juice or 1/2 tsp. grated orange peel

6 Tbs. dried cherries (Ranier)

1 1//2 Tbs parsley chopped

Oven @ 350

Cook yams in salted boiling water 3 minutes. Drain, transfer to 13x9 baking pan. blend syrup, butter, orange; pour over yams, sprinkle with salt and pepper

 and bake about 30 minutes. Mix in cherries, continue cookeing 15 minutes and sprinkle parsley over top.  Serve

Dessert was pumpkin pie with whipped cream and Pecan praline topping

Topping

1/2 cup (95 grams) packed light or dark brown sugar

6 tablespoons (85 grams) unsalted butter

3 tablespoons (45 ml) heavy cream

1/4 teaspoon flaky sea salt, or a little less of a coarse salt

1 teaspoon (5 ml) vanilla extract

3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)

Make pecan praline topping: In a small/medium saucepan set over medium-low heat, combine the brown sugar, butter, cream and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans.

Serve pie: In wedges, ladles with pecan praline sauce. Extra pie (an unfamiliar phenomenon) keeps in the fridge for up to a week.

Country ribs and baked potatoes

Oven-Roasted Country-Style Ribs

Ingredients

3 -4 lbs country-style pork ribs or 3 -4 lbs boneless sirloin pork chops

1/2 cup sugar

1/2 cup catsup

1/4 cup cider vinegar

1/4 cup water

1 teaspoon salt

1/2 teaspoon Worcestershire sauce

red pepper flakes, to taste

Directions

Heat oven to 350 degrees.

Place ribs or chops in roasting pan.

In 2 quart saucepan combine remaining ingredients.

Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes).

Pour over ribs or chops turning to coat all sides.

Bake, turning every 20 to 30 minutes, for 2 to 2 1/2 hours, or until meat is fork tender.

Serve with cooking sauce.

Pizza with sourdough

Since the sourdough starter had been sleeping in the back of the refrigerator for 7 or8 months, I thought it was about time to bring it out and wake it up.  I was surprised that it started bubbling right after the first feeding and came back to full strength in only 4 days.  I made some sourdough French bread dough then made pizzas with it.

Meatloaf, new potatoes, leeks

    3 slices white bread, crusts removed 

   2T.. milk 

    2 tblsp. olive oil 

    1 large yellow onion, finely chopped 

    1 rib celery, finely chopped 

    2 cloves garlic, minced 

    2 carrots, peeled & finely grated 

    1 lb. ground chuck

3     bratwurst 

    2 large eggs 

    1/4 c. roughly chopped parsley  ( or celery leaves)

    2 tblsp. Dijon mustard

    1 tblsp. coarse salt & more to taste 

    1/2 tblsp. freshly ground pepper & more to taste

    1/2 lb. thinly sliced smoked bacon 

    1 lb. new golden potatoes, halved

  2 leeks, white & light-green parts only, split in half lengthwise & rinsed well 

    1/2 c. brown sugar, packed 

    1 tblsp. Coleman's yellow ground mustard 

    1 tsp. tomato paste  Or catsup, honey dijon mustard and brown sugar)

    Heat the oven to 375F. Cut the bread into 1 inch cubes and place in a small 

    bowl. Pour milk over it & set aside for 5 minutes. 

    Heat oil in large skillet over medium heat. Add onion, celery & garlic; cook until 

Tacos for dinner tonight.

Honey Garlic Chicken

Honey Garlic Chicken Easy 1 Pan Recipe

Broccoli slaw stir fried then tossed with a reduction of soy sauce with brown sugar. 

Author: The Squishy Monster

Ingredients

Chicken: 2 quarters and 2 breasts, skin on/bone-in, at room temperature

2 crushed garlic cloves

Oil, kosher salt, freshly cracked black pepper

1 onion, chopped

2 garlic cloves, chopped

2 tb unsalted butter

1 tb unbleached flour

1 tb soy sauce

1 tb honey

1 c warm homemade chicken stock

Freshly chopped flat leaf parsley

Add Swanson® Flavor Boost® For More Flavor

Instructions

Rinse and pat each chicken piece dry. Carefully peel back the skin and stuff each piece with crushed garlic. 2 cloves should be distributed evenly.

Oil, salt and pepper the chicken.

In a skillet glazed with oil, lay each piece skin side down. Take care not to over crowd the pan and only flip once when it becomes golden brown.

Brown the other side as well. The purpose is not to cook the chicken here but to develop a golden crust. Take each piece out and set it aside.

In the chicken drippings, toss around the chopped garlic and onions. Salt and pepper. Take out and set aside.

Melt the butter and slowly sprinkle in the flour. Mix well to prevent lumps. Cook out the raw flour taste for a couple minutes then tip in the soy and honey.

Slowly pour in the chicken stock. Mix, mix, mix.

When the sauce begins to thicken slightly, return everything back to the pan and transfer it to the oven set at 350. Braise for 30-45 minutes or until the internal temperature reads 170.

Cassis and Charlie brought home some mini pita rounds so I made a filling for them with left over chicken. I cut the recipe down from what is shown here. 

2 cups plain non-fat Greek yogurt

1 lemon, juiced

1 cloves garlic, super finely chopped

1 tablespoon chopped fresh dill

Kosher salt and freshly cracked black pepper to taste

For the Stuffed Pita

2 cup cooked shredded chicken

1/4 red onion, thinly sliced

1 ripe Hass avocado, sliced

Vaca Frita or Cuban Shredded Beef

In the end, it looks, tastes and cooked like a beef version of carnitas

2 pounds boneless beef chuck roast, trimmed, and cut into 1 1/2-inch cubes

Kosher salt and pepper

3 garlic cloves, minced

1 teaspoon olive oil

1/4 teaspoon cumin

2 tablespoons orange juice

1 1/2 teaspoons grated lime zest plus 1 tablespoon juice

1 onion, halved and sliced thin

2 tablespoons dry sherry

Print Swanson® Flavor Boost® Recipe Ideas

Instructions

Bring beef, 2 cups water, and 1 1/4 teaspoons salt to boil in a large skillet over medium-high. Decrease heat to low, cover, and simmer until beef is tender, about 1 hour 45 minutes.

Combine garlic, oil, and cumin in bowl. Mix together orange juice and lime zest and juice in another bowl.

Remove lid, increase heat, and simmer until water evaporates and beef starts to fry, 5 minutes or so.Remove beef to rimmed baking sheet. Pour off and save fat from skillet. Wipe skillet dry with paper towels.

Place sheet of aluminum foil over beef and, using meat pounder flatten beef into 1/8-inch-thick pieces, removing any large pieces of fat or gristle.

Heat 1 1/2 teaspoons reserved fat the skillet over high heat. Add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion nicely browned. Add sherry and 1/4 cup water and cook until liquid evaporates, about 2 minutes. Transfer onion to bowl. Return skillet to high heat, add 1 1/2 teaspoons reserved fat, then add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes.

Reduce heat to low and push beef to sides of skillet. Add garlic mixture to center and cook, stirring, until golden brown, about 30 seconds. Remove pan from heat, add orange juice mixture and onion, and mix well. Season with pepper to taste. Serve over rice with lime wedges.

Yield: 4-6 servings

Total time: 2 1/2 hours

Cod Poached in Wine with Shallots, Mushrooms and Coconut milk

We also had hash browns, peas and cornbread.

POACHED COD IN COCONUT MILK 

Inspired by Range and Saveur’s Salmon a la Nage

Serves 2

2 8-ounce cod fillets (can substitute any firm white fish or salmon)

12 ounces dry white wine

2 tablespoons butter

1/4 cup minced shallot

8 ounces coconut milk

8 ounces water

1 tablespoon fresh tarragon, minced + more for garnish

1 tablespoon flatleaf parsley, minced

2 ounces brown beech mushrooms (can substitute any light, delicately-flavored mushroom)

handful fresh sorrel (can substitute other spring greens)

salt + pepper to taste

Preheat oven to 200 degrees.

In a large skillet, melt one tablespoon butter over medium heat. Add the shallots and saute, stirring, for about 2-3 minutes to soften. Salt and pepper both sides of the cod fillets and place in pan. Add the wine and water and poach cod until cooked, about 7 minutes. Using a large spatula, remove cod from broth and place in wide, shallow soup bowls. Place bowls with cod in oven to keep warm.

Raise the heat on broth and bring to a boil to reduce by about one cup. Reduce heat to medium low and add coconut milk, remaining butter, tarragon and parsley, and stir. Add mushrooms and cook for about five minutes, until mushrooms are tender. Turn off heat. Add salt and pepper to taste.

Pan Glazed Salmon with kimche, rice and a salad

Recipe for the salmon @ http://whiteonricecouple.com/recipes/asian-glazed-salmon/

Pork shanks, greens and navy beans

1 Cover 4 pork shanks with 2 gallons of cold water in a stockpot. Add 10 garlic cloves, 2 diced white onions, 2 diced carrots and 4 diced celery stalks to the water.

2 Cut a 5-inch-square piece of cheesecloth and place 10 black peppercorns, 2 California bay leaves, 4 whole cloves, 2 star anise, 10 thyme sprigs and 10 parsley stems in the center. Tie the cheesecloth together by the corners with kitchen twine and place in the stockpot.

3 Bring the pork and aromatic ingredients to a boil and cook for 2 1/2 hours. Skim the foam from the water as needed with a spoon and discard. Strain the broth through a sieve lined with cheesecloth into a clean stockpot. Place the broth over medium heat.

FOR THE GREENS

1 (1 lb.) bag small white beans

6 c. water

Bring to boil, discard water, add 6 cups water, bring to boil, add

1 tbsp. brown sugar

1/8 tsp. ginger

1/4 tsp. cloves

1/2 tsp. cinnamon

1 can chicken broth

2 lb. cooked ham cut in pieces

Few dashes sherry

Salt and pepper to taste

Simmer to taste 1 1/2 hours or until beans are tender

2. preheat the oven to 500 degrees

3. In a deep roasting pan, toss the ham hocks with the oil, then sprinkle generously wit salt and pepper.  roast for 20 minutes to brown, then reduce temperature to 300 degrees.  Remove the hocks from the pan and skim off the fat that has accumulated in them, leaving the meat juices behind.  Put the hocks back in the pan and add enough pot likker to cover them about halfway.  Cover the pan tightly with foil and braise in the oven for 1 /2 hours.

4.  Add the greens and potatoes to the pan, cover again and cook until the hocks and potatoes are tender, another 30 minutes to 1 hour.  to check for doneness, stick a fork straight down into the meat and try to pull the fork out.  If the fork slides out easily, the meat is done: If the meat hangs on the fork, give it some more time.

5.  To serve, spoon the greens onto a serving platter and moisten them slightly with pot likker.  Pull the meat from the hocks, set on top of the green and surround with the potatoes.

1 (1 lb.) bag small white beans

6 c. water

Bring to boil, discard water, add 6 cups water, bring to boil, add

1 tbsp. brown sugar

1/8 tsp. ginger

1/4 tsp. cloves

1/2 tsp. cinnamon

1 can chicken broth

2 lb. cooked ham cut in pieces

Few dashes sherry

Salt and pepper to taste

Simmer to taste 1 1/2 hours or until beans are tender

Enchilada Casserole

I made a salad with the last of the garden tomatoes and an enchilada salad for dinner today. I also heated and finished off the last of the corn I made the other day.

Enchilada Casserole ( Mexican Lasagna)  Preheat oven to 375º

1 lb. ground round

1/2 C. ch. onion

4 tsp. chili powder

1 1/2 tsp. cumin

1/2 tsp. pepper

2 cl. garlic, minced

1 C. water

11.5oz jar mild taco sauce, divided

6 corn tortillas, divided

1 1.4 C. shredded sharp cheddar cheese, divided

Garnish

2 green onions, finely chopped

shredded lettuce, 

chopped tomatoes, & 

sour cream-optional

Brown hamburger, onion, drain; add garlic, season with cumin, pepper and water and simmer until water is absorbed/evaporated and mixture is thick.

Pour half of sauce in 9x13” casserole dish, top with half the tortillas, cutting to fit if needed. Spread meat over, half of cheese, remaining taco sauce, top with remaining tortillas; sprinkle with remaining cheese.  Cover with foil and bake 25 minutes. Uncover and bake additional 5 minutes. 

Top with green onions, lettuce and tomatoes.  Serve with sour cream if desired.

Pot Roast

I did without a slow cooker for several years but finally got one today and cooked a chuck roast with carrots and turnips.  Made corn from the cob and mushrooms on the side and some gravy from the juices from the roast.  The roast is so easy. Just a little water, a package of Italian Dressing, Ranch Dressing and Brown Gravy powders sprinkled over.

Chili

Norm's Chili 

1 lb hamburger 

1 lb. ground pork 

1 onion, finely chopped 

8 oz tomato sauce 

1 Tbs. sugar 

3 Tbs. chili powder 

1 ounce red wine vinegar 

1 C. picante sauce 

1 bay leaf 

1/2 to 1 tsp. salt 

1 T. paprika 

1 can red beans, not drained 

1/2 tsp. pepper 

1/4 tsp. cumin 

1/4 tsp. cayenne 

1 bottle beer 

1-2 ounces cocoa powder 

dash or two Tabasco 

Saute meat, when almost done, add onions and garlic. When onions are tender, add rest or ingredients. Cover and simmer 1 hour. Remove lid and let cook down if necessary. Refrigerate overnight and remove fat and reheat. 

Note: if desired.... 

If cooked without beans, serve them and grated raw onion on the side as a garnish. 

Toppings

thinly sliced green onions

“ slice or diced fresh jalapeno

green olives, halved

small dice tomato

fresh lime wedges

sour cream 

grated monterey jack

pinto beans

saltines

tosted baguette slices

Chicken Breast Parmesan and Carnival Squash

Carnival Squash

Halve large squash, boil in water 15 minutes. Chop two apples, add 2 tsp. butter and sauté. Add 1/4 tsp. cinnamon 1/8 tsp pepper and 1/8 tsp allspice to apples.  Scoop out squash, mash, mix with apple mixture and serve immediately. 

Chicken Parmesan

Serves 4.

Coarse salt

4 boneless, skinless chicken breast halves (6 ounces each), tendons removed

1/2 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

3 large eggs, beaten

1 C. Panko bread crumbs

1/3 cups freshly grated Parmigiano-Reggiano cheese

2 cups safflower or corn oil

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

Mozzarella cheese to top before putting in oven

1. Preheat oven to 425 degrees.

2. Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.

3. Remove chicken from plastic wrap; season with salt and pepper. Place flour, eggs, and cheese each in separate large, shallow dishes. Coat each chicken breast half evenly with flour, shaking off any excess. Then dip in egg, followed by cheese to coat.

5. Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.

6. Melt butter in a small saucepan over medium heat. Add lemon juice and wine; stir to combine. Pour butter mixture into the bottom of a large baking dish. Arrange chicken in baking dish and top each with an equal amount of beans and carrots. Brush some of the butter mixture over the chicken and vegetables and transfer baking dish to oven. Cook until vegetables begin to brown, 15 to 20 minutes. Remove from oven and serve immediately.

Stuffed Chicken legs, thighs and wing with broccoli and corn relish (relish not pictured)

I got a whole chicken so I could use the breasts for chicken parmesan on Wed.  I decided to try an improvisation with the wing, thighs and legs by taking out the bones and stuffing them with chicken stove top. I brushed them with oil and salted them and baked at 450 for 45 minutes.  Charlie said they were really good and Cassie said it was her new favorite chicken.

The broccoli was steamed for about ten minutes then tossed with some butter and grated mozzarella.

Corn relish came from the farmers market.

shrimp etouffee

  I had a yen for etouffe but not for the rice so i made a southern style green beans with new potatoes. I also found some Collard greens in the refrigerator that I forgot to use the other day so made them too.

Easy Shrimp Etouffee

INGREDIENTS

Shrimp Stock

Shells and tails from 2 lbs of shrimp

1 lemon, sliced

½ an onion, skinned

2 stalks celery

½ teaspoon dried thyme

½ teaspoon ground black pepper

For the Etouffee:

2 lbs raw shrimp, peeled and cleaned

2 Tablespoons creole or cajun seasoning, divided

7 Tablespoons butter, divided

½ cup roughly chopped onion

¼ cup roughly chopped celery

¼ cup roughly chopped red bell pepper

¼ cup flour

1½ - 2 cups shrimp stock (or chicken stock)

¾ cup canned diced tomatoes

2 Tablespoons minced garlic

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

Cooked rice or quinoa 

INSTRUCTIONS

For the stock:

Combine all ingredients in a large dutch oven. Add 6-8 cups of water. Bring to a boil. Turn heat down and simmer for 45-60 minutes. Strain broth through a fine mesh colander or through cheesecloth. Set aside and freeze any leftovers.

Put the raw shrimp in a large bowl and toss with 1 Tablespoon of creole seasoning to coat the shrimp. Set aside.

In medium size dutch oven, melt 4 Tablespoons of the butter over medium high heat. Add onions, peppers and celery. Saute until onions are translucent, about 5 minutes.

Whisk in flour and continue to cook and whisk for 3-5 minutes to cook the roux. The roux will be very light in color. Add 1 Tablespoon creole seasoning.

Slowly pour in ¼ cup of the shrimp stock, whisking continuously to form a paste. Continue to add the stock slowly, whisking constantly. After all the stock is added the mixture should be the consistency of a gravy - not to thick or thin. Bring to a boil and then reduce heat so the sauce is simmering.

Add tomatoes, garlic, Worcestershire and hot sauce to the pot. Add salt and pepper to taste. You may need more or less salt depending on how much salt is in your creole seasoning. Stir to combine. Allow to continue simmering for 20-30 minutes.

Add shrimp to the pot and stir to coat. Cook for 10 minutes or until the shrimp is pink and cooked through. Stir in remaining 3 Tablespoons of butter. Serve over rice or quinoa.

Recipe adapted from NOLA Cuisine

Old Fashioned Slow Stewed Southern Green Beans

©From the Kitchen of Deep South Dish

2 pounds of fresh green beans

4-1/2 cups of water

5 ounces of fatback or salt pork, rinsed and cubed, sliced or quartered

1 teaspoon of freshly cracked black pepper, or to taste

1/4 teaspoon of cayenne pepper, or to taste, optional

Salt, at the end, only as needed, to taste

1 tablespoon of butter or bacon fat, to finish, optional

Rinse, trim and snap green beans in half or thirds. Place into a large saucepan with fatback and pepper; bring to a boil. Reduce to a very low simmer, cover and let barely simmer for 1 hour to 1-1/2 hours. Taste and adjust seasonings, adding salt only as needed. Finish by stirring in the butter or bacon fat.

Source: http://deepsouthdish.com  Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Cook's Notes: Remember, these beans are slow stewed, not boiled. They need to remain on a very bare simmer the entire cooking time - do not let them boil. Use fresh, raw green beans only, not frozen or canned. Do not substitute. Ham hocks or bacon are a suitable stand-in if you must, but the taste is not at all the same. Add whole scrubbed, tiny new potatoes about halfway through if desired and continue cooking until they are tender.

Grilled Churrasco with Chimichurri, bean and corn salad with onion, avocado, tomatoes and Korean Bean sprouts

Grilled Churrasco with Green and Red Chimichurri

Posted by denisse oller on June 26, 2012 at 5:00pm

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Yields 4 servings

Ingredients:

Grilled Churrasco

2 pounds skirt steak, trimmed of excess fat

Ground black pepper, to taste

1 tablespoon kosher salt

2 tablespoons canola oil

Directions:

Heat grill to 375ºF. Season meat with salt and pepper on both sides. Grease the grill with a paper towel before turning up the heat. Once the grill reaches 375°F, cook the meat 3 minutes per side for medium rare, 5 minutes per side for well done. Remove from grill to a plate. Slice on a bias. Serve with chimichurri sauce.

Classic Green Chimichurri Sauce:

1 cup fresh parsley leaves, finely chopped, packed

½ cup cilantro, finely chopped

1 tablespoon fresh oregano leaves, finely chopped

3 garlic cloves, minced

4 scallions, finely chopped

Salad dressing

1/4 C. fresh squeezed orange juice

1/4C. fresh squeezed lime juice

1/3 C. olive oil

1/4 C. red wine vinegar

1 tsp minced garlic

2 tsp. sugar

1/3 C finely chopped fresh oregano

Salt and pepper to taste

Salad

2 ears corn, or equal frozen, thawed

2 avocados peeled, pitted and dice large

8 or 9 cherry tomatoes

1 red onion, large dice

1 C. cooked, drained red beans and a handful of mixed herbs greens

Korean-Style Bean Sprouts

1 lb Mung bean sprouts

1 1/2 Tbls salt

1 Tbls Sesame oil

1 tsp Shoyu

1 tsp (or more to taste) Rice vinegar

Couple drops Chili oil (optional)

1/8 C Chopped green onions (optional)

Cooking Instructions:

In a medium pot, add 1.5 Tbls salt to water. Bring to a boil. Add sprouts and boil for 2-3 minutes. Do not overcook! Drain sprouts. Toss will sesame oil, shoyu, rice vinegar, chili oil, and chopped green onions. Chill and serve.