Recipe Monday: Meatball Stroganoff

This is a need quick meal idea with what is in my pantry and freezer.  We tend to keep on hand a number of items that can be easily used to make a meal.  Pre-made meatballs in the large resealable package from a warehouse grocer fits this bill quite nicely. 

You can pop a few frozen meatballs in the crock pot or in the oven for a snack or appetizer with just about any type of sauce.  You can put a few into your favorite spaghetti sauce for a hearty meal.  I made the dish below because I wanted something different and needed to use up the last of some pre-made meatballs lingering in the freezer. 

Ingredients:

• 5-7 meatballs per person you need to feed (for me that is about 24 meatballs)
• 1/2 package of egg noodles cooked according to the package
•  2 cans of cream of mushroom soup  NOTE:  I use one can of regular cream of mushroom and 1 can of roasted garlic cream of mushroom soup most of the time)
• 1 can of Milk (use one of the cans of the soup to measure)
• 1/2 onion diced finely
• 1/2 bell pepper diced finely
• 2 tbs olive oil
• 1 can of mushroom chopped (you can use fresh if you wish but they should be sauteed for a bit before adding them to this recipe)
• 1 cup of sour cream

Directions:

1. Saute the onions and bell pepper in the olive oil until onions are transculent.
2. Here is there the directions go into two columns -- STOVETOP or CROCK POT

STOVETOP:

1.  Add meatballs, mushrooms, soup and milk.
2. Bring to a slow boil, stirring often
3. Cover and simmer on low until the meatballs are cooked through
4. Depending on the size of pot you used, either put the cooked noodles into the mixture or add mixture to the drained cooked noodles.
5. Add sour cream and stir well.

CROCK POT:

1. Place all ingredients except the sour cream and cooked noodles into the crock pot
2. Stir well
3. Cook on low for 4-hours
4. Add the noodles and sour cream, Stir well
5. Cook for an additional 10 minutes.
 

Enjoy with some crusty bread and a salad for a complete meal.  Broccoli and/or green peas goes well too!  My family loves this and the crock pot is a wonderful tool for those days you don't have a lot of prep time but need a great meal!   I keep sauteed diced onion and bell pepper in the fridge for just such days.

Not quite Monday Recipe - Biscuit and Gravy Breakfast Casserole

Okay I took most of November and all of December off from blogging.  After about 9,000 miles traveled between air and car from November 28 to December 16, I just couldn't keep up!   Now that Christmas 2011 and in fact the 2011 year is over, I am back.  And with a wonderful recipe from one of my cousins.

I have modified it a bit for my family's tastes and instituted some short cuts but you are more than welcome to do it the old fashioned way!

Ingredients:

• 6-8 Biscuits (I use Pillsbury Grands or could be leftover) diced into 1 inch cubes
• 1 lb bulk breakfast sausage
• 4 cups sausage gravy (I use 2 packages of Shawnee Mills gravy mixes made according to the directions)
• 4 eggs
• 2 cups of milk
• Salt & Pepper to taste
• 1.5 cups of shredded cheese (I like Colby-Jack)

Directions:

1. Bake the biscuits according to the direction but use the lower end of the time stated.  You can use leftover biscuits from another breakfast or make them from scratch too!   Cut the biscuits into 1 inch cubes.
2. Grease a 9x13 pan and cover the bottom with the cubed biscuits
3. Brown the sausage and drain
4. Spoon the cooked sausage evenly over the biscuits
5. Make the gravy according to the mixes or make from scratch milk gravy from the grease of the sausage.
6. Pour gravy over the sausage and biscuits.
7. Whisk together the eggs, milk, salt & pepper.  Pour this mixture into the pan
8. Top the casserole with the cheese evenly
9. Refrigerate for at least 1 hour and up to overnight.
10. Bake in a 350 degree oven for 45-60 minutes until the eggs are cooked and the cheese is melted.

If you are adventurous you can use a "Hot" breakfast sausage but in the three times I have made it in the last week, I have always used mild.

Monday Recipe: Fruit Cocktail Pudding

Okay, yes I am a day late but if you had had the weekend I had, you would be too!  It started off with the Low Country Boil and Welcome Home party for one of our friends.  Bill and I cooked/catered the event.  It was fun and we had a great time.  Food was complimented by all.   Thanks Kelly for letting me to do this for you.

Sunday was our housewarming party to show off the renovations.  The aunts, other family and friends all attended.  I did an appetizer buffet.  Thank you to all who were able to attend and to those who weren't, drop by and see the completed renovations when you can.  The recipe today is one that I found on Cooks.com but modified it to items I had in the pantry!   It was really good but I think I will leave out the extra pineapple next time.  Of couse, I am not a pineapple fan!

Ingredients:

• 1 15oz can of fruit cocktail
• 1 20 oz can of pineapple tidbits (drained)
• 1 tbs of lemon juice
• 1 box of instant sugar-free Cheesecake pudding
• 1 large or 2 med bananas sliced

Directions:

1. In a medium bowl, mix together the fruit cocktail, lemon juice and the pineapple.
2. Add the dry pudding mix until it starts to thicken.
3. Fold in the banana
4. Chill for at least 2 hours before serving. A dollop of whipped topping is wonderful with serving.

It went over very well.  If you use a low sugar syrup fruit cocktail, it makes for a diabetic friendly sweet item. 

One suggestion from the those who tried it is to add fresh/toasted coconut to the mix.  However, I will not be doing that one if I am going to eat it but could be done for a potluck.  Another suggestion I thought of after trying it would be to add a jar of marschino cherries drained and chopped. 

Wordless Wednesday: So many Cookbooks

Today's pictures brought to you courtesy of my frantic search for appetizer and sweets recipes for our open house.  Why is it that with so many cookbooks, I find very few recipes I want to try out!  I have till next Thursday to decide what I am going to fix.

Small wire bound cookbooks -
mostly these are from organization fundraisers

Beta Sigma Phi and Family cookbooks -- and Betty Crocker collection. 
The blue on the right is signed by Alton Brown whom I
met in Louisville in 2007; alas I have used one recipe from it!

Diabetic, sugar free and Southern Living Books.  I use the Slow Cooker one all the time.

The only two in my collection which may actually be used for the housewarming appetizer buffet!
Along with the old standby of rotel cheese and chips!

Monday Recpe: Bierock Appetizer

Not sure what a Bierock is?  Well, it is a meat pie that is made with ground beef, cabbage and onion.  I first had them while at Bethany College, Lindsborg KS.  I will admit, I do not make my own dough although the restaurant I first had them at does.
If you are adventurous, there are many dough recipes on the web to choose from.  A good one to try is http://www.cookscountry.com/recipes/detail/8302 -- Yes they are called Runzas in Nebraska... found that out when I lived in Omaha in the late 90's.

The following recipe is a variation I make for an appetizer or brunch buffet.   I will be making these for our housewarming on November 5th!  So I thought I would give out the recipe in anticipation. 

Makes about 24 appetizers.

Ingredients

• 1 lb. lean ground beef  (I have used venison in this as well) 
• 1 lg. onion, diced
• 1 lg head of cabbage
• 4 cloves minced garlic
• 1 tsp caraway seeds
• 2 tbs Worcestershire sauce
• Salt and Pepper to taste
• 3 tubes of Crescent Rolls

Directions

1. Brown the ground meat with the diced onion, garlic and seasonings.
2. Drain well.
3. Mix the cabbage in with the meat and set aside to cool.
4. With each crescent roll of dough, separate into squares if doing larger bierocks or use the triangle shape for smaller ones.
5. Add 1-2 tbs of filling to the middle and then pinch corners together sealing edges well.
6. Place on a grease cookie sheet, seam side down
7. Bake in the oven for 15-20 minutes until golden brown.
8. Serve with one of the sauces below (Plain Yellow or Dijon Mustard is the standard in Lindsborg)

Sauces:

1. Regular Ketchup or Mustard
2. Cocktail Sauce
• 1 cup Ketchup
• 1 tbs lemon juice
• 1/2 cup prepared horseradish
• Optional a bit of splenda or sugar to sweeten just a bit.
• Mix ingredients together with a whisk and chill, covered
• OR JUST BUY A BOTTLE OF COCKTAIL SAUCE!
3. Tangy Mustard Sauce
• 1/2 c. Dijon-style mustard
• 1/2 c. mayonnaise
• 1 tsp. soy sauce
• 1 tsp. garlic powder
• hot pepper sauce (optional)
• Mix ingredients together with a whisk and chill, covered

Stay tuned to our adventures in the housewarming party!   I am sure I will have more recipes to share.

Monday Recipes: Venison Cream Cheese Casserole

Thank you to Cooks.com for this recipe.  And while I almost never do it exactly like the recipe, this one came directly from one I found on the website.  I had made spaghetti sauce Friday night and had lots left over but not enough to justify freezing.  Besides I really prefer to freeze spaghetti sauce that doesn't have meat in it so I can use it later for the base of a sauce.  The casserole is good and should be one that freezes well too.  I haven't tried that yet!

Ingredients:

• 2 cups of spaghetti sauce with meat  -- make your own and use the leftovers like I did or jarred/canned will work too! 
• 2 tbsp minced garlic
• 6 oz cottage cheese
• 8 oz softened cream cheese
• 4 oz greek yogurt
• 1/2 tsp ground red pepper
• 1/2 tsp nutmeg
• 1/2 bag of egg noodles cooked and drained
• 2 cups of shredded cheese (I used colby jack)

Directions:

1. Cook egg noodles in salted water and drain.
2. In a medium bowl, cream together the cottage cheese, yogurt, cream chees, red pepper and nutmeg. Gently fold in the noodles.
3. Spray a 9x13 pan with Pam cooking spray
4. Pour in the noodle and cheese mixture
5. Top with the spaghetti sauce and shredded cheese
6. Cover pan with foil and bake at 350 degrees for 1 hour.

TIP:  To freeze, you have two options 1) Cover and freeze after step 5 or after baking let the casserole cool down and then freeze.

Monday Recipe: Last of the Garden!

This week's recipe comes from the last of the vetegables in the garden!   We had a bit of yellow squash leftover from my trip to the Farmer's market last week and the last few eggplant from our own container garden.  Can't wait till next week when we will have an entire plot of land to be tended! Of course, I just cook it, can it or freeze it but I love that Bill and Dad love to garden!

So in honor of the last of the summer veggies, I made the following casserole.  And if I do say so myself, one of the best vegetable casseroles I have made made in a long time.

Eggplant and Squash Casserole

Ingredients

• 2lbs of diced yellow squash and eggplant
• 1 can of mushrooms, chopped finely
• 1 can of cream of  mushroom soup
• 2 eggs
• 1/2 cup diced onion
• 2 cups of shredded colby-jack cheese
• 1 cup crushed ritz crackers
• 2 tbs McCormick's crusting blend
• Salt and pepper to taste

Directions

1. Peel and dice the squash and eggplant. 
2. Boil the diced squash and eggplant in salted water until tender.  Remove from heat, drain and put into a bowl.
3. Add cream of mushroom soup, eggs, mushrooms and onion.  Mix throughly
4. Place half of the mixture into a 9x13 greased pan
5. Mix the crusting blend and cracker crumbs together.  Sprinkly half of the mixture over the vegetable layer.
6. Sprinkle 1/2 of the cheese on top of the crumbs.
7. Layer the rest of the vegetable mix
8. Then sprinkle the remainder of the cracker mixture.
9. Dot the casserole with 1/4 cup of butter. (I refridgerate, dice into small pcs and refridgerate until use.)
10. Bake at 350 degrees for 1 hour
11. At 45 minute mark, sprinkle remaining cheese on top and continue baking.

My family loved it.  Even my dad said he would eat again.  And eggplant is one of the few things he really doesn't like to eat!

Monday Recipe: Reunion Casserole

Yesterday was the first Gooding reunion I have attended.  Are you wondering who the Gooding clan is and how I am related?  Well that is a good question.  Bill's Dad's family is part of the clan and so since we have moved back South Carolina, it was time for us to put in an appearance at the reunion.  Commanded by Bill's great aunt, of course. 

And so the following casserole was born from Bill's and my brains as well as a pantry and fridge raid!

Mediterranean Venison Casserole

Ingredients:

·         2 lbs ground venison (other ground meat will work)

·         1 large onion diced

·         1 red bell pepper diced

·         1 pkg frozen mixed vegetables

·         1 cup frozen broccoli chopped

·         1 large can mushrooms chopped finely

·         2 cups Israeli pearl couscous

·         2 cups water

·         ¾ cup plain sour cream

·         ½ cup garlic and herb sour cream (we used Breakstone’s brand)

·         2 cups Italian Cheese blend shredded cheese

·         ½ tsp cayenne pepper

·         1 tsp Thyme

·         Salt and black pepper to taste

Directions:

1.       Cook couscous in the water with salt according to the package directions.

2.       When couscous is almost done, add frozen vegetables to the pot until they are warmed through, set aside

3.       Brown the ground venison with onion and bell pepper.  Add the cayenne, thyme, salt and pepper.  Drain well.

4.       Add mushrooms and sour cream.  Heat through

5.       In a large bowl pour the couscous mixture and meat mixture together.  Stir to coat vegetables and couscous

6.       Pour into a greased 9x13 casserole dish.

7.       Top with shredded cheese.  Bake in 350 degree oven until the cheese browns a bit on the edges and melts.

Hope you enjoy this one as much as the family did!

Monday Recipe: Thrown Together Side Dish

Tonight was one of those nights.  We had plenty of leftver venison loin from the birthday party.  However,  I had no idea what to make to accompany it.  We were already about an hour later than we normally eat therefore, it had to be quick. So off to the fridge and the pantry.     

Thrown Together Side Dish  was born!

Ingredients:

• Approx 2 cups of uncooked pasta
• 1 can of mushrooms chopped
• 1 can of peas (we love Leseur)
• 1/2 cup of garlic & herb sour cream (you could make your own too but in this case it was store bought)
• Salt and Pepper to taste 

Directions:

• Cook pasta according to the directions.  Drain
• Add peas, mushrooms, sour cream.  Mix well until sour cream is melted and all the pasta is coated. 
• The pasta will warm the canned veggies just fine.  You can use frozen but will need to be thawed first or cook them with the pasta.
• TASTE and then determine how much salt and pepper to add.

Everyone was very pleased.  Bill and dad even got seconds.  I have just enough left over for tomorrow's lunch.  I will probably add a bit of cheese to give it some more protien.

Monday Recipe: Lentils and Sausage

One of my favorite go to meals.  Lentils are a great source of protien and fiber while sausage just makes the dish pop.  This dish is inspired by Cabela's Sausage and Lentil soup.  It is a great, relatively fast (or all day in the crockpot) recipe. 

Feel free to substitute your choice of sausage.  Most anytime I cook with red meat, it is venison!  Bill and family believe that the family that hunts together stays together.  Our freezer is full each year!   Did you know South Carolina has the longest deer season in the nation?  It runs from August 15th to January 1 each year.  

Today's Recipe: Lentils and Sausage

Ingredients

• 2 cups dry lentils
• 1 lb of ground sausage, as stated above I use bulk venison sausage, relatively mild but if you like it hot, feel free
• 1 tsp cayenne pepper
• 6 cups of chicken broth or water
• 1 can diced tomatoes, do not drain
• 3 cloves of garlic minced
• 1 medium onion diced
• 1/2 cup of diced carrots
• 1/2 bell pepper diced
• 2 tbs italian seasoning
• 1 tsp fennel seed crushed
• Salt & Pepper to taste

Directions:

• Brown the sausage and drain excess fat.
• Saute the onion, garlic, bell pepper and carrots for about 4 minutes or until the onion is translucent
• Add the meat back into the pan along with the salt, pepper, cayenne, italian seasoning and fennel seed.  Saute an additional minute or two, stirring to mix the ingredients.
• Add the 6 cups of broth, diced tomatoes and the lentils.
• Bring to a boil
• Taste the broth and adjust seasonings as needed.
• Reduce heat and simmer on low for 30-45 minutes or until lentils are tender.  

Crockpot:

• Follow Directions for first three bullets
• Then add meat mixture to the crockpot
• Add broth, lentils and tomotoes.  Stir.
• Cook on low for 5-6 hours; high for 3-5 hours or until the lentils are tender.

I usually serve with cooked brown rice, fresh bread and a nice salad.  Crackers work well too!  This recipe will easily serve 6-8 people. Freeze the leftovers for another quick meal.

Monday Recipe: Griled Pork Loin

In honor of the traditional cookout for Labor Day, my recipe today is Grilled Pork Loin.  Bill and I very rarely do "traditional" hot dogs and hamburgers on the grill anymore.   Here is our favorite marinade and timing on the grill! 

Take time today to fire up the grill and have a great Labor Day feast. 


Ingredients:

• 2-3 lb Pork Loin
• Nature's Seasoning
• Marinade
• Bottle of Greek Dressing
• 4-5 cloves of garlic, sliced
• 1 small onion chopped (or if you want to grill the onion as well, just slice in rings)
• 1 tbs Worcestershire Sauce
• Juice of one lemon
• A bottle of your favorite beer (Bill likes dark beer so that is usually what we use or whatever we have on hand)

Directions:

• Rinse the pork lion and pat dry
• Sprinkle Nature's seasoning over the entire loin.  Set aside.
• Add all of the ingredients of the marinade into a gallon Ziploc bag.  Close and shake to mix well.
• Add the pork loin into the bag.  Remove as much air as possible from the bag and close.
• Make sure the loin is well coated and place in the fridge for at least 30 minutes up to 4 hours
• Grill on indirect heat for approximately 15 minute per side. 
• Reserve the marinade to baste the pork loin each time you turn it.  We prefer medium rare to medium meat or internal temp around 140 degrees.
• Remove from heat and let rest under aluminum foil for about 15 minutes before slicing thin

Grilled Onions/Vegetable Skewers:

• Remove onions from the marinade and let drain a few minutes in a colander.
• Place rings directly on the grill for about 2-3 minutes per side
• Vegetable Skewers
• Soak wooden skewers for at least 10 minutes prior to grilling.
• Add tomato, bell pepper, yellow squash or your favorite veggies along with the marinated onion. \
• Be sure to salt and pepper to taste 
• Baste the skewers with the reserve marinade
• Grill for about 3 minutes per side.

Other sides I like with the grilled loin include wild rice mix or orzo pasta.  A nice salad and fresh baked bread or a warmed up French loaf from the bakery section round out the meal nicely.

Have a great Labor Day !

Recipe Monday: Cheese Grits

Okay this is a recipe that has been cut down to a normal size from the original which was made for a men's campout celebrating the end of quail season last spring.   Bill says it is the bomb and he loves grits!  I, on the other hand, can't stand them in most cases!  I do like polenta, however!   

Bill, making fun of me, always rolls his eyes and says " that is just a high-class form of grits!"    I beg to differ and if you would like to know more check out Meseidy at http://thenoshery.com/2009/07/02/spicy-tomato-shrimp-with-creamy-polenta/ who quotes Alton Brown in her research on the differences between grits and polenta. 

And now on to today's recipe which comes from Bill's kitchen and not mine (LOL):

Ingredients:

• 1 32oz carton of chicken broth
• 1/2 cup of whipping cream
• 1 cup Uncooked quick cooking grits (grind is your choice)
• 2/3 cup Sharp cheddar cheese

Directions:

1. Combine chicken broth and whipping cream in large saucepan
2. Bring to a boil
3. Stir in the grits and return to a boil
4. Cover, reduce heat and simer 5 to 7 minutes
5. Remove from heat and stir in the cheese
6. Cool approximately 10 minutes

Let us know how you like it.  I am thinking I will try this out substituting polenta for grits later this week! 

Monday Recipe: Creamy Dijon Chicken Wings

The original recipe called for Chicken Breasts but we like chicken wings better.  We use the frozen chicken wings and parts, you don't even have to thaw them first.  Bill typically does this on the grill.  It is the same process but on a propane gas grill and you don't have to use the oven!  Even better, if you are the main cook inside like me, then it is a chance to take a night off.

Ingredients:

·        1 lbs Chicken Wings & Parts

·        ½ cup chicken broth
·        ⅛ cup apple cider vinegar
·        ½ cup Dijon Mustard
·        ⅓ cup cream cheese, softened
·        2 tbsp fresh basil, finely chopped
·        1 tbsp olive oil
·        3 cloves of garlic, minced

Directions:

1.     PREHEAT oven to 350 degrees

2.     MIX broth, vinegar, mustard, cream cheese, garlic, oil and basil until well blended.
3.     PLACE chicken wings in an aluminum pan.
4.     POUR the sauce over the wings and parts.  Sauce should cover to the top of the wings.  Make sure all wings are well coated
5.     COVER the pan with aluminum foil.
6.     BAKE for 20 - 25 minutes. 
7.     UNCOVER and BAKE for additional 10-15 minutes.

Bonus Recipe: One of my favorite Christmas Gifts from the Kitchen

I found this recipe in a Gifts from the Kitchen Cookbook about 3 years ago.  It is wonderfully easy to make, freeze and give as gifts.  I have modified for my family's tastes as well as most of our friends.  The modifications are in the amount of cheddar cheese and the amount of black pepper.  Both are increased amounts and the higher end of the ground black pepper is used if I do not use sharp cheese.  Also other variations we have tried is to change the cheddar to other types of hard grated cheeses. 

My families' favorites other than the sharp cheddar cheese are a smoked provolone and a jalepeno cheddar cheese.  With the latter, I found that using only jalepeno cheese was too strong for me and so the next batch I used half plain cheddar and half jalepeno.  Bill, however, loved it!
Cheddar Pepper Bread

Ingredients:

·        2 ½ cups unbleached all-purpose flour
·        2 tsp baking powder
·        1 tsp baking soda
·        2 ½ cups of grated sharp cheddar cheese
·        3 - 5 tsp fresh ground black pepper
·        ¾ tsp salt
·        2 eggs
·        8 oz. non-fat plain yogurt
·        ½ cup of melted butter

Directions:

 
1.      PREHEAT oven to 375 degrees.
2.      GREASE and FLOUR a 4 ½ x8 ½ inch loaf pan.  Baker’s Joy or Pam Baking Spray with Flour work well for this application.
3.      In a large bowl, MIX flour, baking powder, baking soda, cheese, pepper and salt until well blended.  Make a well in the center of the dry ingredients.  Set aside.
4.      In a medium bowl, MIX eggs, yogurt and melted butter.
5.      POUR yogurt mixture into the well of the dry ingredients.
6.      STIR until the dry ingredients are just moistened.
7.      SPOON the mixture into the loaf pan.
8.      BAKE for 45 minutes or until a wooden pick in the middle of the loaf comes out clean.
9.      COOL loaf pan on a wire rack for 10 minutes.
10.  REMOVE from, SLICE and serve.  WRAP in foil and will keep in fridge for up to 5 days.

FREEZING OPTION:

·         REMOVE from loaf pan.
·         WRAP in plastic freezer paper and foil.
·         FREEZE up to 4 months.
·         REHEAT in a 350 degree oven for 10 minutes after bread has thawed.

Recipe Monday (a day late, I know) : Best Thing about Grills

What is the best thing about a BBQ Grill, husbands and a lazy Sunday? 

Very little cooking in the kitchen needs to be done!  Our Sunday dinner consisted of BBQ chicken thighs, fresh green salad (brought by friends), a rice dish, homemade fresh salsa and chips. We had friends over for dinner which led to a wonderful meal, conversations and eventually couponing but that is another blog post to come.

So without further ado.... Monday's, albeit late, Recipe is Fresh Tomato Salsa.

It does not need cooking nor is there cilantro required because hubby doesn't like. On a side note, do you know how hard it is to find salsas where cilantro is not a main ingredient? If you haven't looked, just trust me on this, it is very hard to find. Therefore I make my own whenever possible. Summer is a great time to make this, freeze or can it. While it doesn't require cooking, canning it in jars for winter will cook it and that is just fine too!
Ingredients:

• 10-12 medium fresh tomatoes, peeled and chopped (fresh from the garden is always best!!)
• 4-6 jalapeno peppers, de-stemmed, de-seeded and finely diced  (You can forgo the de-stemming and de-seeding if you like spicier/hotter salsa than mild to medium)
• 1 medium green bell pepper, finely diced
• 1 medium onion, finely diced
• 2 medium cloves of garlic, crushed or finely minced
• 2 tbsp vinegar
• 2 tbsp lemon juice
• 1 tbsp lime juice
• 2 tbsp ground cumin
• 1/2 tsp salt -- taste at the end to determine if more is needed
• 1/4 tsp black pepper

Directions:

• Peel and chop the tomatoes.  Great trick, run hot water from the tap in a stockpot and drop the tomatoes in for a few minutes then peel.
• De-seed and de-stem the jalapenos then finely dice.  I suggest wearing gloves for this one or in my case, I have hubby do this because my skin is so sensitive to the oils.  I also reiterate if you like a spicier salsa, you can leave stems and seeds in and just finely dice.
• Chop all of the other vegetables
• Put it all in a non-metal bowl along with rest of the ingredients
• Mix well
• Taste for salt/pepper content
• Chill for at least 1 hour, longer is better, overnight is best
• Serve with chips

Usage Variations:

• Mix with sour cream for a wonderful dip for veggies or chips
• Use the salsa as a sauce for grilled meats or in the oven

Have fun with this recipe and be sure to post comments if you use it !  Need some great bowls to serve it in, check out the 4-pc. Salsa Bowl Set!

Recipe Monday: Crockpot Pork and Cabbage

This is what I am fixing today! Bill is busy clearing the house so the renovations can start.  I am working my fingers to the bone and have the first night of Adult Fitness Camp at Studio Z.  Days like today and I am sure the rest of the week are days that the crockpot is pressed into service. 

Most people don't think about this wonderful appliance in the summer.  But I love it any time of the year.  Summer is a wonderful time to break this cooking method out to avoid turning on an oven in hundred degree temps!   So today we have pork and cabbage!



Ingredients:

• 3-4 Pork Chops or a Rack of Pork Ribs (cut up into 2-3 rib sections)
• 1 Head of green cabbage, roughly chopped
• 3 Tbs of Nature's Seasoning
• 1 Tbs of soy sauce
• 1 Tbs of Worchestshire sauce
• 1 small onion, chopped
• 2-3 cloves of garlic, minced
• 1/2 sweet bell pepper, chopped
• 1 can of chicken broth
• Enough water to cover pork

Directions:

• Season pork with nature's seasoning
• Place pork, onions, garlic and bell pepper into the crockpot
• Stir together the soy, worchestshire and chicken broth.  Pour over the item in the crockpot
• Add enough water to just cover the pork
• Cook in crockpot for 5-6 hours
• Add the cabbage in about an hour before serving, if on low go for two hours or turn crockpot to high for last hour of cooking

I usually serve this with cooked brown rice and a salad or a fresh vegetable.  Warm bread goes wonderfully too!

Please post back if you try out any of my recipes.  And I am always open to new recipes to try out.

Monday Recipe: Stewed Okra and Tomatoes with Brown Rice

It's Monday and as of this week, that means RECIPE Day!

I will post each week one new recipe that my family tried from the previous week.  We tried several this week since I was bored with what we had been eating.  They included a soup/stew with kale, sauteed kale with vinegar, my own variation on a southern favorite okra and tomatoes and oven fried chicken.  

Only one stood out as a unanimous choice as the post title states.  It is my own version of Stewed Okra and Tomatoes with Brown Rice.  I served this as a side dish with Bill's grilled venison tenderloin.  The tenderloin was marinated in bottled Terriyaki mixed with bottle of beer, crushed garlic, soy sauce and worchestshire sauce.  I will have to remember to take pictures next time! 

Ingredients:

• 1/2 lb okra cut into bite size pcs (frozen works fine just thaw it before cooking)
• 3 cans diced tomatoes or approximately 3 cups fresh peeled and chopped
• 1/2 cup of diced onions
• 1 cup instant brown rice (I used Uncle Ben's)
• 1 tbs olive oil
• 1 tbs butter
• 3 cloves minced garlic

 Directions:

• In a dutch oven or high sided skillet, heat the oil and butter until melted
• Saute the onions and garlic until onions are translucent
• Add the okra and saute for about 5 minutes
• Add the tomatoes and bring to a boil
• Reduce the heat to med-low and add the rice
• Cover and simmer for 20 minutes

If you try out this or another recipe, please comment and let me know you tried it, how you liked it or what you might change.  I am always open to new recipes as well!

Eggplant & Summer Squash Bake

Original recipe found on http://aubergines.org/recipes.php?eggplant=280

I modified it a bit for our tastes including increasing the cheese and rice components as well as using Asian Eggplant because that is what we grow in our garden


INGREDIENTS:
1/2 cup (1 stick) butter

2 Asian eggplant (long skinny ones) peeled and cut into 1/2-inch chunks

4 medium yellow squash cut into 1/2-inch chunks

2 medium onions chopped

1 1/2 cups milk

2 eggs

3 cups shredded sharp cheddar cheese divided

1 cup instant rice

1/2 teaspoon salt

1/2 teaspoon black pepper

DIRECTIONS:

• Preheat the oven to 350 degrees.
•  In a large skillet, melt the butter over medium-high heat.
• Add the eggplant, squash, and onions and sauté for 6 to 8 minutes, or until the vegetables are slightly tender.
• In a large bowl, combine the milk, eggs, 2 cups cheese, the rice, salt, and pepper.  Mix well.
• Add the squash and eggplant saute to the bowl and fold gently.
• Pour mixture into a 3-quart casserole dish that has been coated with nonstick cooking spray.
• Sprinkle the remaining 1 cup cheese over the top
• Bake for 50 to 55 minutes, or until the rice is tender.

 We served this with a grilled pork loin.

Monday Recipe: Silician Casserole

This is a recipe I found while searching www.allrecipes.com for specific ingredients I had on hand.   I upped the garlic and upped the cheese.  Yes my family loves garlic and cheese!  Haven't found a recipe yet that I don't increase these two items.  Or if garlic is not called for and it is not a dessert (hmmm wonder if it would in dessert, but I digress), then I will usually add it in. 

This is also another recipe that is great for freezing.  I made two the first time I attempted the recipe, froze one and eventually it was taken to a friend's house as a meal.  I always try to have a casserole, stew or other in the freezer at all times that can be used for a friend or relative in need.

Why, yes.  I do live in the South and in a small town.  The cure for everything is FOOD!

Ingredients:

• 1 lb. ground meat
• 1 onion, chopped
• 2 - 5 cloves garlic, minced ( I used 5)
• 1 red or yellow bell pepper, chopped
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 3/4 cup water
• 2 tsp. dried Italian seasoning
• 2 cups elbow macaroni
• 8 oz. pkg. cream cheese, cubed
• 3/4 cup milk
• 1/3 cup sour cream
• 3/4 cup grated Parmesan cheese, divided
• 1/2 cup grated mozzarella cheese

Preparation:

• Preheat oven to 350 degrees.
• Bring a large pot of salted water to a boil.
• Brown the ground meat, onion, and garlic in heavy saucepan/skillet, stirring to break up meat. Add green bell pepper when meat is almost cooked; continue to simmer until completely browned.
• Drain meat and veggies well.
• Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
• Meanwhile, cook elbow macaroni as directed on package.
• While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce.
• Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
• In 2 quart casserole dish, place all of cream cheese mixture.
• Top with all of the ground meat mixture and sprinkle with remaining 1/4 cup Parmesan cheese and the mozzarella.
• Bake at 350 degrees for 20-30 minutes until casserole is bubbly.

FREEZING INSTRUCTIONS

• Add 1 Tbsp. cornstarch to the cream cheese sauce.
• Prepare casserole as directed, except instead of baking, chill in refrigerator.
• Wrap well and freeze up to 3 months.
• To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes, then uncover and bake 5-10 minutes longer until bubbly.

Latest Kitchen Creation - Spanish Rice, Lentils & Sausage

Today, I was tired and didn't really want to cook but since I had only opened cans of soup and made grilled cheese last night, I knew I needed to think of a quick meal.  Here is my creation after looking in the pantry and freezer.

Spanish Rice, lentils & Sausage

Ingredients:

• 1 tbs olive oil
• 1 package skinless beef sausage (we use Eckridge brand) cut into bite size pieces
• 1 lb (approx 2 cups) lentils
• 1 med onion, finely chopped
• 3 cloves of garlic, minced
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• 1 tbs fresh thyme
• 5 cups chicken broth (3 cans)
• 2 packages Knorr/Lipton Spanish Rice Mix
• 1 can stewed tomatoes

Directions:

1. In a medium stockpot, saute the onion, garlic and herbs in the olive oil until the onion is transparent.
2. Add the chicken broth and the lentils.
3. Bring to a boil, reduce heat and simmer for about 15 minutes.
4. Add the Spanish rice mixes, sausage and stewed tomatoes. 
5. Bring back to a boil, reduce heat, cover and simmer on low for 7-10 minutes.

This makes a large one-pot meal for 6-8 people. 

I served it with warm french bread, roasted garlic and a green salad. Cheese and/or sour cream are nice additions if you need to tone down heat.   If you don't eat salad or want another vegetable, broccoli would go nicely I am sure.