Wednesday, February 27, 2013

Peppers/Sausage/onion/ in Sauce

I am not sure what to call this dish.  My husband made this dish up, and it is GREAT!

1 green pepper
1 red pepper (u can add more if you desire)
1 large onion
1-1 1/2 cup of mushrooms
1 package of polska kielbasa (cut up in slices)
2 cans of spaghetti sauce
1 box of pasta (we use whole wheat, and any kind)

In a large pan sauté the peppers/onions/mushrooms, in a different pan cook the polska kielbasa. Once everything is done.  Poor the sausage in with everything else, and add Pasta Sauce.  Serve over noodles.

Friday, February 22, 2013

Zesty Sloppy Joes

1 1/2 pounds lean ground beef

1 cup chopped onion

1 clove garlic, minced

1 6 ounce can vegetable juice

1/2 cup catsup

1/2 cup water

2 tablespoons no-calorie, heat-stable granular sugar substitute

2 tablespoons chopped, canned jalapeno peppers (optional)

1 tablespoon prepared mustard

2 teaspoons chili powder

1 teaspoon Worcestershire sauce

8 whole wheat hamburger buns, split and toasted

Shredded reduced-fat cheddar cheese (optional)

Sweet pepper strips (optional)
1. In a large skillet cook ground beef*, onion, and garlic until meat is brown and onion is tender. Drain off fat. *TIP: You can substitute lean ground turkey (at least 93 percent lean, or 93/7) in place of ground beef.
2. Meanwhile, in a 3-1/2- or 4-quart slow cooker combine vegetable juice, catsup, water, sugar substitute, jalapeno peppers (if desired), mustard, chili powder, and Worcestershire sauce. Stir in meat mixture.
3. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Spoon meat mixture onto bun halves. If desired, sprinkle with cheese and serve with sweet pepper strips. Makes 8 servings.

Chicken Alfredo

2 jars of alfredo sauce
1 box of bowtie pasta (or any kind you want)
2 gloves of garlic
1 package of chicken tenderlions

*Minced the garlic and put in the pan with the chicken once the chicken is cooked.  Stir for at least two minutes.

Wednesday, February 20, 2013

Italian Pork Chops

1 medium onion, chopped

6 pork rib chops (with bone), cut 1/2 inch thick (about 2-1/2 pounds)

2 teaspoons dried Italian seasoning, crushed

4 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 14 1/2 ounce can no-salt-added diced tomatoes, undrained

2 tablespoons balsamic vinegar

2 medium zucchini, halved lengthwise and cut crosswise into 1-inch pieces

2 tablespoons cornstarch

2 tablespoons cold water

4 ounces dried orzo, cooked according to package directions
1. Place onion in a 5- to 6-quart slow cooker. Place half of the pork chops atop onions. Sprinkle with half of the Italian seasoning, garlic, salt, and pepper. Repeat layering with remaining pork chops, Italian seasoning, garlic, salt, and pepper. Top with undrained tomatoes and balsamic vinegar. Add zucchini pieces to cooker.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3. Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover and keep warm. In a medium saucepan stir together cornstarch and the cold water; stir in cooking juices from cooker. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve over meat and vegetables. Serve with orzo.
Orzo is down the pasta section.  It looks like rice.  However, you can use any pasta you want!!!!

Homeade Blue Corn Tortillas

  • 1 1/2 c. (255.5 kg) blue cornmeal
  • 2 c. (473 ml.) water, boiling
  • 3/4 c. (74.5 g.) all-purpose flour, plus more for dusting
  • 1/2 tsp. (1.5 g.) white pepper, ground
  • 1/2 tsp. (1.5 g.)nutmeg, ground
  • cooking spray
  1. In a medium bowl, sift the flour, nutmeg and white pepper together. Set the mixture aside.
  2. In a large bowl, pour the boiling water over the cornmeal and stir to mix. Allow the cornmeal to rest and cool for 5 minutes.
  3. After 5 minutes, use well-floured hands to work the sifted flour mixture in to the cornmeal. Once the flour is fully incorporated, remove the dough to a well-floured work surface.
  4. Please note that this dough is very sticky – you will need to replenish the flour on your work surface and hands regularly as you handle it.
  5. Knead the dough for 1-2 minutes, replenishing the flour on your hands and work surface as needed and noted above.
  6. Pinch off 8 balls of dough and sprinkle the top of each with flour.
  7. Meanwhile, heat a griddle over medium-high heat. Once the griddle is hot and, again, using well-floured hands, pat one dough ball into a 3” patty. Place the patty on the griddle, grease the back of a spatula liberally and immediately use it to flatten the tortilla. You will want to press outwards from the center of the tortilla, quickly spreading it out to double its original 3” size. Toast the tortilla for at least 2 minutes on either side. The tortilla is done when dark brown spots begin to appear on its surface. These tortillas are best enjoyed right off the griddle, but you may store them in an air-tight container and reheat for later usage.
Serving size: 8- 6” tortillas

Tuesday, February 19, 2013

Whole Wheat Dinner Rolls

  • 2 Tb. dry yeast
  • 1/2 c. warm water
  • 1/2 c. butter, softened
  • 1/4 c. honey
  • 3 eggs
  • 1 cup buttermilk or milk
  • 4-1/2-5 cups whole wheat flour
  • 1-1/2 tsp. salt
  1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
  2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
  3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
  4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
  5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
  6. Let rise, covered for 1 hour.
  7. Preheat oven to 350 degrees.
  8. Bake for 20-25 minutes until golden brown.

This is the best recipe I have found for rolls.  Yummy :)

Chicken and Sausage Gumbo

1/3 cup all-purpose flour

1 14 ounce can reduced-sodium chicken broth

2 cups chopped cooked chicken breast or turkey breast (10 ounces)

8 ounces smoked turkey sausage links, quartered lengthwise and sliced

2 cups sliced fresh okra or one 10-ounce package frozen cut okra, partially thawed

1 cup water

1 cup coarsely chopped onion

1 cup coarsely chopped red or green sweet pepper

1/2 cup sliced celery

4 cloves garlic, minced

1 teaspoon dried thyme, crushed

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

3 cups hot cooked brown rice
For roux::

1. In a heavy medium saucepan, cook flour over medium heat about 6 minutes or until brown, stirring occasionally. Remove from heat; cool slightly. Gradually stir broth into flour. Cook and stir until thickened and bubbly.
2. Pour thickened flour mixture into a 3 1/2- or 4-quart slow cooker. Add chicken, sausage, okra, the water, onion, sweet pepper, celery, garlic, thyme, black pepper, and cayenne pepper.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Skim off fat. Serve gumbo over hot cooked brown rice. Makes 8 (3/4-cup) servings.

Mushroom-Sauced Pork Chops

4 pork loin chops, cut 3/4 inch thick (about 2 pounds)

1 tablespoon cooking oil

1 small onion, thinly sliced

2 tablespoons quick-cooking tapioca

1 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup

1/2 cup apple juice or apple cider

1 1/2 teaspoons Worcestershire sauce

2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed

1/4 teaspoon garlic powder

1 1/2 cups sliced fresh mushrooms

Fresh thyme sprigs (optional)
1. Trim fat from chops. In a large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place onion in a 3-1/2- or 4-quart slow cooker. Add chops. Using a mortar and pestle, crush tapioca. In a medium bowl, combine tapioca, mushroom soup, apple juice, Worcestershire sauce, snipped or dried thyme, and garlic powder; stir in mushrooms. Pour over chops in slow cooker.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to to 4-1/2 hours. If desired, garnish with thyme sprigs. Makes 6 servings.

If you prefer to use a 5- to 6-quart slow cooker, use 6 pork loin chops. Leave remaining ingredient amounts the same and prepare as above. Makes 6 servings.

This is a GREAT dish.  I actually might add more mushrooms to it next time. yummmy

Chicken and Pepperoni

3 1/2 - 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

1/8 teaspoon salt

1/8 teaspoon black pepper

2 ounces sliced turkey pepperoni

1/4 cup sliced pitted ripe olives

1/2 cup reduced-sodium chicken broth

1 tablespoon tomato paste

1 teaspoon dried Italian seasoning, crushed

1/2 cup shredded part-skim mozzarella cheese (2 ounces)
1. Place chicken in a 3-1/2- to 5-quart slow cooker. Sprinkle chicken with salt and pepper. Cut pepperoni slices in half. Add pepperoni and olives to cooker. In a small bowl whisk together chicken broth, tomato paste, and Italian seasoning. Add to mixture in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Using a slotted spoon, transfer chicken, pepperoni, and olives to a serving platter. Discard cooking liquid. Sprinkle chicken with cheese. Cover loosely with foil and let stand for 5 minutes to melt cheese.
Great dish! However, you need to add about another 1 to 2 cups more of chicken broth, and add more pepperoni and cheese. :) oh and maybe another tablespoon of tomato paste.

Southwestern Pinto Bean Soup


2 cups dry pinto beans

5 cups cold water

2 14 ounce can reduced-sodium chicken broth

1/2 cup water

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 14 1/2 ounce can fire-roasted diced tomatoes, undrained

Shredded reduced-fat Monterey Jack cheese (optional)

Snipped fresh cilantro and/or sliced green onions (optional)

Desired crackers (optional) - I used cornbread

1. Rinse dry beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. In a 3-1/2- or 4-quart slow cooker combine beans, broth, the 1/2 cup water, the onion, garlic, cumin, and cayenne pepper.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially mash mixture with a potato masher, leaving soup chunky. If desired, top individual servings with cheese and cilantro and serve with crackers.

    I did not cook the pinto beans like it states.  I did rinse the beans extremly well.  You must clean the beans.  I put the 5 cups of water in a pot, and put the beans in there and cooked till they boiled.  I then drained them and added them to the crockpot and let it cook with everything overnight.  The next morning, I turned it onto warm, and I added about 2 more cans of broth to it.  :) I also added about another 1/4 teaspoon of cayenee pepper.  Would have been great with jalapenos in it as well.  I made cornbread as well.  Pinto Beans isn't a southern dish if you do not have homemade cornbread!!! :) I used Jiffy mix.

Monday, February 11, 2013

Southwestern Steak Roll-up


1 1/2 pounds beef flank steak
1 16 ounce package frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1 14 1/2 ounce can Mexican-style stewed tomatoes
1 small jalapeno pepper, seeded and finely chopped* (optional)
2 teaspoons chili powder
6 - 7 inches white or whole wheat flour tortillas, warmed**
Lime wedges (optional)

1. Trim fat from steak. If necessary, cut meat to fit in cooker. Place meat in a 3-1/2- to 4-quart slow cooker. Add frozen vegetables. In a medium bowl stir together undrained tomatoes, jalapeno pepper (if using), and chili powder. Pour over meat in cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Remove meat from cooker; slice across the grain. Using a slotted spoon, remove vegetables from cooker. Divide meat and vegetables among warm tortillas; roll up. Serve with lime wedges if desired.

Because fresh jalapeno and other chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves, or put plastic sandwich bags over your hands. If your bare hands do touch chile peppers, wash your hands well with soap and water.

To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.