We often use pork shoulder (butt) for pulled pork and carnitas. But recently I tried this roasted pork shoulder and it was excellent. It was juicy, tender and had a great flavor. Even my son who does not care for pork roast told me I could make this again!
Roasted Pork Shoulder
Ingredients:
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground pepper
1 (4 pound) pork shoulder
Directions:
Preheat the oven to 425 degrees.
In a small bowl, mix together the olive oil garlic, salt and pepper. Using a pastry brush, spread the mature all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees. Continue to cook until an instant read thermometer inserted into the shoulder reads 185 degrees, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Thursday, December 31, 2015
Tuesday, December 29, 2015
Kabocha Squash Saute
I was at Trader Joe's a couple weeks ago and found this squash called Delicata squash. It had a label with a recipe on it so I thought I would buy it and try it. The recipe was a hit and I will be making it again, possibly substituting a different squash if I can not find this one!
Delicata Squash Saute
Ingredients:
4 slices chopped bacon
1 1/2 cups onions, chopped
1 delicata squash, deseeded and diced (I peeled but not necessary with this squash)
salt
pepper
1/4 cup chicken stock
6 leaves chopped sage
lemon zest (optional)
balsamic glaze (optional)
Directions:
Render bacon in a large skillet. Remove bacon, add the onion to the drippings and cook for 2-3 minutes. Add the diced squash to skillet with salt and pepper and saute for 12 minutes. Add chicken stock, cover and steam until tender, yet firm, about 5 minutes. Remove lid stir in bacon and sage. Remove from heat and dress with lemon zest or a drizzle of balsamic glaze if desired.
Delicata Squash Saute
Ingredients:
4 slices chopped bacon
1 1/2 cups onions, chopped
1 delicata squash, deseeded and diced (I peeled but not necessary with this squash)
salt
pepper
1/4 cup chicken stock
6 leaves chopped sage
lemon zest (optional)
balsamic glaze (optional)
Directions:
Render bacon in a large skillet. Remove bacon, add the onion to the drippings and cook for 2-3 minutes. Add the diced squash to skillet with salt and pepper and saute for 12 minutes. Add chicken stock, cover and steam until tender, yet firm, about 5 minutes. Remove lid stir in bacon and sage. Remove from heat and dress with lemon zest or a drizzle of balsamic glaze if desired.
Tuesday, December 22, 2015
Peppery Roast
This is a favorite roast recipe at our home. The roast is very tender and has great flavor. The 4 hour bake time is great for Sunday mornings or to put in the oven in the early afternoon and have it for dinner. Try it, it may become a favorite of yours too!
Peppery Roast
Ingredients:
4 lbs. beef roast
1 Tbsp. liquid smoke
1 tsp. garlic salt
3 Tbsp. brown sugar
1 tsp. onion salt
1 Tbsp. dry mustard
1/2 cup catsup
dash of ground nutmeg
1 1/2 tsp. salt
2 tsp. celery salt
1 Tbsp. lemon juice
2 tsp. Worcestershire sauce
3 drops Tabasco sauce
2 tsp. pepper
Procedure:
Combine ingredients; pour over roast. Cover and bake slowly at 300 degrees until tender, about 4 hours.
Friday, December 11, 2015
Vermont Maple Granola
I found this home made granola recipe a few years ago. It is so much better than the granola you buy and so easy to make. I love to eat it with yogurt and maybe some fresh fruit. You could use it as cereal if you like also.
Vermont Maple Granola
Ingredients:
7 cups rolled oats, uncooked
1 cup toasted coconut
1 cup wheat germ
1 cup almonds, sliced or broken up
1 cup pecans or walnuts, chopped or broken up
1 cup sunflower seeds, raw or toasted
1/2 Dry Milk
1/2 tsp. salt
1/2 cup vegetable oil
1 cup maple syrup
1 tablespoon vanilla extract
1 cup raisins (optional)
additional dried fruit/nuts as desired
Directions:
In a large bowl, combine the oats, coconut, wheat germ, nuts, seeds, and milk powder. Mix well. In a separate bowl, whisk together the salt, oil, maple syrup and vanilla. Pour over dry mixturre in bowl, stirring and tossing till everything is very well combined.
Spread granola on a couple of large, lightly greased baking sheets. Bake in a preheated 250 degree oven for 2 hours, tossing and stirring mixture every 15 minutes or so. I often stir every 30 minutes. Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in raisins and additional dried fruit, as desired.
Vermont Maple Granola
Ingredients:
7 cups rolled oats, uncooked
1 cup toasted coconut
1 cup wheat germ
1 cup almonds, sliced or broken up
1 cup pecans or walnuts, chopped or broken up
1 cup sunflower seeds, raw or toasted
1/2 Dry Milk
1/2 tsp. salt
1/2 cup vegetable oil
1 cup maple syrup
1 tablespoon vanilla extract
1 cup raisins (optional)
additional dried fruit/nuts as desired
Directions:
In a large bowl, combine the oats, coconut, wheat germ, nuts, seeds, and milk powder. Mix well. In a separate bowl, whisk together the salt, oil, maple syrup and vanilla. Pour over dry mixturre in bowl, stirring and tossing till everything is very well combined.
Spread granola on a couple of large, lightly greased baking sheets. Bake in a preheated 250 degree oven for 2 hours, tossing and stirring mixture every 15 minutes or so. I often stir every 30 minutes. Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in raisins and additional dried fruit, as desired.
Wednesday, December 9, 2015
Turkey Wild Rice Soup
Leftover turkey is great to have! I found a recipe this year for a soup that was very good and used up some of that leftover turkey. It has wild rice in it, and of course living in Minnesota that is easy to find here.
Turkey Wild Rice Soup
Ingredients:
2/3 cup uncooked wild rice
2 cups water
6 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1/3 cup chopped carrots
1/3 cup flour
4 cups turkey or chicken broth
2 cups cooked turkey, in small pieces
1/2 tsp. kosher salt, or to taste
1/2 tsp. ground black pepper, or to taste
3/4 cup half-and-half cream
1/4 cup chopped slivered almonds (optional)
1/2 tsp. lemon juice
Directions:
Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until the rice is tender but not mushy, 40-45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
Melt the butter in a soup pot over medium heat. Cook and stir the onion, celery and carrots until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey broth until no lumps of flour remain. Cook about 2 minutes. Stir in the wild rice, turkey, salt, peppers and almonds. Return to a simmer and cook 2 minutes to heat the ingredients. Stir in the lemon juice and half-and-half, bring the soup almost to a boil, and serve hot.
Turkey Wild Rice Soup
Ingredients:
2/3 cup uncooked wild rice
2 cups water
6 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1/3 cup chopped carrots
1/3 cup flour
4 cups turkey or chicken broth
2 cups cooked turkey, in small pieces
1/2 tsp. kosher salt, or to taste
1/2 tsp. ground black pepper, or to taste
3/4 cup half-and-half cream
1/4 cup chopped slivered almonds (optional)
1/2 tsp. lemon juice
Directions:
Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until the rice is tender but not mushy, 40-45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
Melt the butter in a soup pot over medium heat. Cook and stir the onion, celery and carrots until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey broth until no lumps of flour remain. Cook about 2 minutes. Stir in the wild rice, turkey, salt, peppers and almonds. Return to a simmer and cook 2 minutes to heat the ingredients. Stir in the lemon juice and half-and-half, bring the soup almost to a boil, and serve hot.
Tuesday, December 8, 2015
Dry Brined Turkey with Classic Herb Butter
There is a big debate on what is the best way to roast a turkey. Many say wet brine is the way to go. Others claim dry brine is the best. This year when I made my Thanksgiving turkey I used a dry brine and it worked wonderful. Maybe next year it will be a wet brine!
Dry Brined Turkey with Classic Herb Butter
Ingredients:
1 fresh or frozen turkey (1 to 1 1/2 lbs. per person)
Kosher salt
1 tablespoon sugar
Freshly ground pepper
2 sticks unsalted butter, softened
2 tablespoons chopped fresh parsley
1 tablespoon dried sage
1 tablespoon dried thyme
1/4 tsp. paprika
1/8 tsp. cloves
Directions:
Unwrap the turkey and remove the neck and giblets (reserve for gravy if desired). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 tsp. pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or over night. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
Mix the butter, parsley, sage, thyme, 1 tsp. pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
Put the oven rack in the lowest position; preheat the oven to 350 degrees. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
Dry Brined Turkey with Classic Herb Butter
Ingredients:
1 fresh or frozen turkey (1 to 1 1/2 lbs. per person)
Kosher salt
1 tablespoon sugar
Freshly ground pepper
2 sticks unsalted butter, softened
2 tablespoons chopped fresh parsley
1 tablespoon dried sage
1 tablespoon dried thyme
1/4 tsp. paprika
1/8 tsp. cloves
Directions:
Unwrap the turkey and remove the neck and giblets (reserve for gravy if desired). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 tsp. pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or over night. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
Mix the butter, parsley, sage, thyme, 1 tsp. pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
Put the oven rack in the lowest position; preheat the oven to 350 degrees. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
Saturday, December 5, 2015
A Tale of Soft Chocolate Chip Cookies
When I was young I loved the soft chocolate chip cookies my mom would make. I found the recipe lately and baked a batch. They were still soft and good. In the last few years I have found a favorite soft chocolate chip cookie in the book Big, Soft, Chewy cookies. They are delicious. Either one of these recipes will be a hit if you like a soft chocolate chip cookie.
Soft Chocolate Chip Cookies (Old recipe)
(this makes a large batch)
Ingredients:
1 cup shortening
2 cups sugar
1 cup sour cream
1 tsp. vanilla
1 tsp. salt
3 eggs
1 tsp. baking soda
3 tsp. baking powder
5 1/2 cups flour
2 cups chocolate chips
Directions:
Heat oven to 350 degrees. Mix sugar, shortening and eggs. Add vanilla. Add soda to sour cream and add alternately with dry ingredients (flour and baking powder). Mix well. Add chocolate chips. Drop by teaspoon. Bake for about 15 minutes, until set and starting to brown.. Transfer to a rack to cool.
Classic Chocolate Chip Cookies (New recipe)
Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
2 T. milk
1 tsp. vanilla
1 cup all purpose flour
1/2 cup cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
Directions:
Heat oven to 375 degrees.
In a mixing bowl cream together butter and both sugars until smooth. Add the egg, milk, and vanilla and blend. In a separate bowl, mix together both flours, baking powder, and salt. Add to the creamed mixture. Stir in the chocolate chips and walnuts. Using a 1/4 cup measure or a 2-ounce ice-cream scoop, scoop level measures of dough onto greased cookie sheets, spacing 2 inches apart. Bake until cookies are browned and firm to the touch, about 15 minutes. Transfer to a rack to cool.
Soft Chocolate Chip Cookies (Old recipe)
(this makes a large batch)
Ingredients:
1 cup shortening
2 cups sugar
1 cup sour cream
1 tsp. vanilla
1 tsp. salt
3 eggs
1 tsp. baking soda
3 tsp. baking powder
5 1/2 cups flour
2 cups chocolate chips
Directions:
Heat oven to 350 degrees. Mix sugar, shortening and eggs. Add vanilla. Add soda to sour cream and add alternately with dry ingredients (flour and baking powder). Mix well. Add chocolate chips. Drop by teaspoon. Bake for about 15 minutes, until set and starting to brown.. Transfer to a rack to cool.
Classic Chocolate Chip Cookies (New recipe)
Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
2 T. milk
1 tsp. vanilla
1 cup all purpose flour
1/2 cup cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
Directions:
Heat oven to 375 degrees.
In a mixing bowl cream together butter and both sugars until smooth. Add the egg, milk, and vanilla and blend. In a separate bowl, mix together both flours, baking powder, and salt. Add to the creamed mixture. Stir in the chocolate chips and walnuts. Using a 1/4 cup measure or a 2-ounce ice-cream scoop, scoop level measures of dough onto greased cookie sheets, spacing 2 inches apart. Bake until cookies are browned and firm to the touch, about 15 minutes. Transfer to a rack to cool.
Thursday, December 3, 2015
Soft caramel popcorn
Oh yum! I love soft caramel on popcorn. This recipe is perfect, although a bit sweet. But that is what caramel corn is. A treat!!
Soft Caramel for Popcorn
Ingredients:
1 cup brown sugar
1 stick butter (1/2 cup)
1 cup karo syrup
1 can sweetened condensed milk
Directions:
Put all ingredients in a small saucepan. Heat over medium heat until butter is melted and sugar is dissolved. Mix well. Pour over popped popcorn.
I often cut this recipe in half and use 2 bags of microwave popcorn.
Soft Caramel for Popcorn
Ingredients:
1 cup brown sugar
1 stick butter (1/2 cup)
1 cup karo syrup
1 can sweetened condensed milk
Directions:
Put all ingredients in a small saucepan. Heat over medium heat until butter is melted and sugar is dissolved. Mix well. Pour over popped popcorn.
I often cut this recipe in half and use 2 bags of microwave popcorn.
Thursday, November 26, 2015
Slow Cooker Herbed Stuffing
Happy Thanksgiving! We love our stuffing on Thanksgiving, with turkey and gravy! This recipe is for stuffing in a crock pot. It actually gives you a nice crust and moist stuffing.
Slow Cooker Herbed Stuffing
Ingredients:
1/2 cup (1 stick) unsalted butter
4 celery stalks, finely chopped (about 2 cups)
2 medium onions, finely chopped (about 3 cups)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tsp. kosher salt
1 tsp. cracked black pepper
2 cups low-sodium chicken broth
1 12-oz. bag cubed country-styled stuffing
4 large eggs, beaten
Directions:
In a large skillet set over medium-high heat, melt the butter. Add celery and onions, and cook, stirring until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper, and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
In a large bowl, combine the cooled mixture with the stuffing cubes and beaten eggs and mix well. Transfer the mixture to slow cooker coated with cooking spray and cover.
Cook on low for 3-4 hours or until stuffing is set. Garnish with fresh parsley before serving.
Slow Cooker Herbed Stuffing
Ingredients:
1/2 cup (1 stick) unsalted butter
4 celery stalks, finely chopped (about 2 cups)
2 medium onions, finely chopped (about 3 cups)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tsp. kosher salt
1 tsp. cracked black pepper
2 cups low-sodium chicken broth
1 12-oz. bag cubed country-styled stuffing
4 large eggs, beaten
Directions:
In a large skillet set over medium-high heat, melt the butter. Add celery and onions, and cook, stirring until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper, and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
In a large bowl, combine the cooled mixture with the stuffing cubes and beaten eggs and mix well. Transfer the mixture to slow cooker coated with cooking spray and cover.
Cook on low for 3-4 hours or until stuffing is set. Garnish with fresh parsley before serving.
Tuesday, November 24, 2015
Enchilada Stack
An easy Mexican dish to make. Prepare all ingredients and stack them up. I may leave the green olives next time and just use the black olives. I prefer the corn tortillas. Try it and see what you think!
Enchilada Stack
Ingredients:
6 soft tortillas (flour or corn)
1 lb. ground beef
1 can red enchilada sauce
1 8-oz. can tomato sauce
1 4-oz. can green chilies, chopped
1/2 cup sliced ripe olives
1/4 cup sliced green olives
1/2 cup chopped green onions
2 cups shredded cheddar cheese
Sour cream
Taco hot sauce
Directions:
Brown ground beef and drain. In a bowl mix the tomato sauce and enchilada sauce. Remove half of the sauce and save for later. To the remainder add the browned meat, green chilies, ripe olives, green olives and mix together. In a pie plate, place 1 tortilla and spread with 1/6 the meat. Sprinkle with 1/6 green onions and 1/6 of cheese. Repeat layers until 6 tortillas are used. End with onion and cheese on the last layer. Pour second half of sauce over the stack. Bake at 325 degrees for 30 minutes until heated through. Cut in pie wedges and top with sour cream and hot taco sauce.
Enchilada Stack
Ingredients:
6 soft tortillas (flour or corn)
1 lb. ground beef
1 can red enchilada sauce
1 8-oz. can tomato sauce
1 4-oz. can green chilies, chopped
1/2 cup sliced ripe olives
1/4 cup sliced green olives
1/2 cup chopped green onions
2 cups shredded cheddar cheese
Sour cream
Taco hot sauce
Directions:
Brown ground beef and drain. In a bowl mix the tomato sauce and enchilada sauce. Remove half of the sauce and save for later. To the remainder add the browned meat, green chilies, ripe olives, green olives and mix together. In a pie plate, place 1 tortilla and spread with 1/6 the meat. Sprinkle with 1/6 green onions and 1/6 of cheese. Repeat layers until 6 tortillas are used. End with onion and cheese on the last layer. Pour second half of sauce over the stack. Bake at 325 degrees for 30 minutes until heated through. Cut in pie wedges and top with sour cream and hot taco sauce.
Monday, November 23, 2015
Wild Rice Hot Dish
With Thanksgiving on our doorstep the prospect of leftover turkey is a possibility. When I was young I always looked forward to leftover turkey to make this hot dish. Of course with the conveniences we have today, we can run to the store and get a roasted chicken and use that for the meat. I have used a box of Uncle Ben's wild and long grain rice for this dish and that works well. Any mixture of rice may work, except for minute rice.
Wild Rice Hot Dish
Ingredients:
1/2 green pepper, chopped
2 T. butter
2 cups cut up cooked chicken, turkey or wild duck
2 cups cooked wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 small jar pimento
2 hard cooked eggs
1/2 cup almonds, slivered
3 T. butter
1/2 cup mayonnaise
Directions:
Saute green pepper in 2 tablespoons butter. Chop egg whites only. Reserve yolks. Combine all ingredients except egg yolks, almonds and 3 tablespoons butter. Place in a greased casserole dish. Press egg yolks through a sieve and add to the top of the dish. Bake at 350 degrees for 25 minutes. Saute almonds in butter and drizzle over top of hot dish. Return to oven for 15 minutes more.
Makes 6 servings.
Wild Rice Hot Dish
Ingredients:
1/2 green pepper, chopped
2 T. butter
2 cups cut up cooked chicken, turkey or wild duck
2 cups cooked wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 small jar pimento
2 hard cooked eggs
1/2 cup almonds, slivered
3 T. butter
1/2 cup mayonnaise
Directions:
Saute green pepper in 2 tablespoons butter. Chop egg whites only. Reserve yolks. Combine all ingredients except egg yolks, almonds and 3 tablespoons butter. Place in a greased casserole dish. Press egg yolks through a sieve and add to the top of the dish. Bake at 350 degrees for 25 minutes. Saute almonds in butter and drizzle over top of hot dish. Return to oven for 15 minutes more.
Makes 6 servings.
Tuesday, October 27, 2015
Spaghetti Pie
Here is a different way to have spaghetti. It makes a nice dish to serve, as it is served in slices. Have a salad and garlic bread on the side. It would be a good dish to take to someone who needs meals brought in.
Spaghetti Pie
Ingredients:
8 oz. spaghetti
3 Tbsp. butter
2 eggs, slightly beaten
1/3 cup grated Parmesan cheese
1 1/2 lb. ground beef
1 small onion, chopped
1 small green pepper, chopped
1 (8 oz.) can tomatoes, chopped
1 (6 oz.) can tomato paste
1 1/2 tsp. oregano
1 1/2 Tbsp. brown sugar
1/4 tsp. salt
2 cloves garlic, minced
1 cup cottage cheese, well drained
1 cup shredded mozzarella cheese
Directions:
Cook the spaghetti until just tender. Drain and stir butter, eggs and Parmesan cheese into spaghetti. Press the spaghetti mixture into a buttered 10 inch pie plate as a crust.
In a skillet, cook ground beef, onion and green pepper until meat is done. Drain off excess fat. Stir in the next 6 ingredients and simmer for 30 minutes. Spread cottage cheese over the spaghetti crust. Pour in meat-tomato mixture. Cover with foil and bake in a 350 degree oven for 45 minutes. Uncover and top with Mozzarella cheese. Bake 7 to 8 minutes more, until cheese has melted.
Serves 8.
Spaghetti Pie
Ingredients:
8 oz. spaghetti
3 Tbsp. butter
2 eggs, slightly beaten
1/3 cup grated Parmesan cheese
1 1/2 lb. ground beef
1 small onion, chopped
1 small green pepper, chopped
1 (8 oz.) can tomatoes, chopped
1 (6 oz.) can tomato paste
1 1/2 tsp. oregano
1 1/2 Tbsp. brown sugar
1/4 tsp. salt
2 cloves garlic, minced
1 cup cottage cheese, well drained
1 cup shredded mozzarella cheese
Directions:
Cook the spaghetti until just tender. Drain and stir butter, eggs and Parmesan cheese into spaghetti. Press the spaghetti mixture into a buttered 10 inch pie plate as a crust.
In a skillet, cook ground beef, onion and green pepper until meat is done. Drain off excess fat. Stir in the next 6 ingredients and simmer for 30 minutes. Spread cottage cheese over the spaghetti crust. Pour in meat-tomato mixture. Cover with foil and bake in a 350 degree oven for 45 minutes. Uncover and top with Mozzarella cheese. Bake 7 to 8 minutes more, until cheese has melted.
Serves 8.
Monday, October 26, 2015
Salad Dressings - Ranch, Zesty French and Bleu Cheese
Homemade salad dressings are so easy to make and taste so much better than the store bought ones. I often have a jar of one of these in the fridge. Add to some lettuce and you will have a tasty easy salad.
Ranch Dressing
Ingredients:
2/3 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
2 cloves of garlic, finely minced
1 tsp. dried dill ( or 1 tbsp. fresh dill)
1 tsp. dried parsley (or 1 tbsp. fresh parsley)
1/2 tsp. onion powder
1/2 tsp. salt (or more to taste)
1/2 tsp pepper
Directions:
In a medium bowl, whisk together all ingredients. Store in a jar or bowl with a lid in the fridge for up to 2 weeks. This dressing will thicken up slightly as it sits in the fridge. If possible let set in fridge for one day for flavors to come together.
Zesty French Dressing
Ingredients:
1 can tomato soup
1/2 tsp. salt
1/2 cup sugar
1/2 tsp. garlic powder
1/2 tsp. paprika
1 Tbsp. prepared mustard
1 Tbsp. prepared horseradish
1/3 cup vinegar
1/2 cup salad or olive oil
1 Tbsp. Worcestershire sauce
Directions:
Mix ingredients thoroughly. Dressing is ready to use. Refrigerate leftovers.
Bleu Cheese Dressing
Ingredients:
3/4 cup sour cream
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. salt
1/3 tsp garlic powder
1 tsp. Worcestershire sauce
1 1/3 cups mayonnaise
4 oz. Bleu cheese, crumbled
Directions:
Blend the sour cream, mustard, pepper, salt, garlic powder and Worcestershire sauce together in a mixing bowl and beat on low speed 2 minutes. Add the mayonnaise and blend another 1//2 minute at medium speed. Add the Bleu cheese and blend on low speed for an additional 4 minutes. Let set , refrigerated 24 hours, before using. Makes approximately 2 1/2 cups.
Ranch Dressing
Ingredients:
2/3 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
2 cloves of garlic, finely minced
1 tsp. dried dill ( or 1 tbsp. fresh dill)
1 tsp. dried parsley (or 1 tbsp. fresh parsley)
1/2 tsp. onion powder
1/2 tsp. salt (or more to taste)
1/2 tsp pepper
Directions:
In a medium bowl, whisk together all ingredients. Store in a jar or bowl with a lid in the fridge for up to 2 weeks. This dressing will thicken up slightly as it sits in the fridge. If possible let set in fridge for one day for flavors to come together.
Zesty French Dressing
Ingredients:
1 can tomato soup
1/2 tsp. salt
1/2 cup sugar
1/2 tsp. garlic powder
1/2 tsp. paprika
1 Tbsp. prepared mustard
1 Tbsp. prepared horseradish
1/3 cup vinegar
1/2 cup salad or olive oil
1 Tbsp. Worcestershire sauce
Directions:
Mix ingredients thoroughly. Dressing is ready to use. Refrigerate leftovers.
Bleu Cheese Dressing
Ingredients:
3/4 cup sour cream
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. salt
1/3 tsp garlic powder
1 tsp. Worcestershire sauce
1 1/3 cups mayonnaise
4 oz. Bleu cheese, crumbled
Directions:
Blend the sour cream, mustard, pepper, salt, garlic powder and Worcestershire sauce together in a mixing bowl and beat on low speed 2 minutes. Add the mayonnaise and blend another 1//2 minute at medium speed. Add the Bleu cheese and blend on low speed for an additional 4 minutes. Let set , refrigerated 24 hours, before using. Makes approximately 2 1/2 cups.
Monday, October 12, 2015
Pineapple Casserole
I love pineapple casserole. It is a different side dish and complements pork quite well. Of course it can be eaten with other dish options as well. Hot pineapple you say? Try it!
Pineapple Casserole
Ingredients:
2 20-ounce cans chunk pineapple (I like more pineapple so will use 3 cans next time.)
1/3 cup white sugar
3/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup grated cheddar cheese
1/2 cup salted butter
4 Tablespoons of the pineapple juice you reserved
1 cup crushed cornflakes (measure after crushing)
Directions:
Preheat oven to 350 degrees.
Drain the pineapple, reserving the juice. You will use some of it in this recipe.
Mix the sugar, flour, salt and baking soda together in a small bowl. Make sure they're well mixed.
Spray a 2-quart casserole dish with nonstick baking spray. Put the flour mixture in the bottom of the casserole dish.
Add the drained pineapple to the casserole dish and mix it in. Add the grated cheese to the dish and mix that in.
Melt the butter, this can be done in the microwave for 45 seconds.
Drizzle about half of the melted butter over the mixture in the casserole dish. Mix this all up again.
Drizzle the top with 4 T. of the pineapple juice you reserved.
Sprinkle the crushed cornflakes over the casserole.
Drizzle the remaining melted butter over the cornflakes.
Bake at 350 degrees for 35 to 40 minutes.
Pineapple Casserole
Ingredients:
2 20-ounce cans chunk pineapple (I like more pineapple so will use 3 cans next time.)
1/3 cup white sugar
3/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup grated cheddar cheese
1/2 cup salted butter
4 Tablespoons of the pineapple juice you reserved
1 cup crushed cornflakes (measure after crushing)
Directions:
Preheat oven to 350 degrees.
Drain the pineapple, reserving the juice. You will use some of it in this recipe.
Mix the sugar, flour, salt and baking soda together in a small bowl. Make sure they're well mixed.
Spray a 2-quart casserole dish with nonstick baking spray. Put the flour mixture in the bottom of the casserole dish.
Add the drained pineapple to the casserole dish and mix it in. Add the grated cheese to the dish and mix that in.
Melt the butter, this can be done in the microwave for 45 seconds.
Drizzle about half of the melted butter over the mixture in the casserole dish. Mix this all up again.
Drizzle the top with 4 T. of the pineapple juice you reserved.
Sprinkle the crushed cornflakes over the casserole.
Drizzle the remaining melted butter over the cornflakes.
Bake at 350 degrees for 35 to 40 minutes.
Sunday, October 11, 2015
Baked Raspberry Custard
We have raspberry bushes in our back yard and for about a month every summer we have lots of raspberries. I found this recipe a few years ago and always pull it out when I have fresh raspberries in my fridge. It says other fruit can be used, like bananas, cherries or pears. I think blueberries or peaches would be good. I have seen this dessert called a Clafoutis. Use this French name to impress someone! This is an easy and tasty dessert!
Baked Raspberry Custard
Ingredients:
1/4 cup (1/2 stick) unsalted butter
3/4 cup whole milk
3 large eggs
1/2 cup plus 1 tablespoon sugar
1/2 cup all- purpose flour
1/4 tsp. coarse salt
1/2 tsp. pure vanilla extract
2 cups raspberries (about 9 oz)
Directions:
Preheat oven to 400 degrees. In oven melt butter in a 9 inch pie plate, about 6 minutes.
In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in the middle. 20-25 minutes. heat broiler and broil until top is deep golden brown, 2-3 minutes. Serve warm.
Tuesday, August 25, 2015
Corn, Bell Pepper, and Zucchini Saute
Fresh summer vegetables are abundant right now and this recipe highlights three of them. Vegetables could be diced and corn shucked in advance. A tasty side dish!
Corn, Bell Pepper, and Zucchini Saute
Ingredients:
2 tablespoons olive oil
1 medium red bell pepper, cored, seeded and medium dice
1/2 medium yellow onion, medium dice
1 medium garlic clove, finely chopped
Kosher salt
Freshly ground black pepper
2 ears white or yellow corn, shucked
2 medium zucchini, medium dice
2 tablespoons thinly sliced fresh basil leaves
1 teaspoon freshly squeezed lemon juice, plus more as needed
Instructions:
Heat the oil in a large frying pan over medium heat until shimmering. Add the bell pepper, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened slightly, about 6 minutes.
Meanwhile, remove the corn kernels from the cobs. This can be done by standing the cob upright and slicing the kernels off. This can be a messy job, so doing it over a container helps.
Increase the heat to medium high, add the zucchini, season with salt and pepper, and stir to combine. Cook, stirring occasionally , until the zucchini is crisp-tender, about 3 to 4 minutes.
Add the corn, stir to combine, and cook another 2-3 minutes until corn is tender. Turn off the heat and stir in the basil and lemon juice. Taste and season with salt, pepper and additional lemon juice as needed.
Corn, Bell Pepper, and Zucchini Saute
Ingredients:
2 tablespoons olive oil
1 medium red bell pepper, cored, seeded and medium dice
1/2 medium yellow onion, medium dice
1 medium garlic clove, finely chopped
Kosher salt
Freshly ground black pepper
2 ears white or yellow corn, shucked
2 medium zucchini, medium dice
2 tablespoons thinly sliced fresh basil leaves
1 teaspoon freshly squeezed lemon juice, plus more as needed
Instructions:
Heat the oil in a large frying pan over medium heat until shimmering. Add the bell pepper, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened slightly, about 6 minutes.
Meanwhile, remove the corn kernels from the cobs. This can be done by standing the cob upright and slicing the kernels off. This can be a messy job, so doing it over a container helps.
Increase the heat to medium high, add the zucchini, season with salt and pepper, and stir to combine. Cook, stirring occasionally , until the zucchini is crisp-tender, about 3 to 4 minutes.
Add the corn, stir to combine, and cook another 2-3 minutes until corn is tender. Turn off the heat and stir in the basil and lemon juice. Taste and season with salt, pepper and additional lemon juice as needed.
Monday, August 24, 2015
Mexican Chicken Pizzas
This Sunday I tried a recipe for Mexican Chicken Pizzas that was a big hit with my family. The chicken breast is pounded thin and used as the "crust" of this pizza. It is topped with a tomatillo sauce and cheese. Very tasty and different from our usual Sunday dinners. I love to try new recipes and if you come to our house you may be trying a new recipe with us!
Mexican Chicken Pizzas
Ingredients:
1/2 pound tomatillos, husks removed an coarsely chopped
1 jalapeno pepper, seeded
A small handful of cilantro
1 fat clove garlic, crushed
salt and pepper
2 teaspoons light agave or honey
Juice of 1 small lime
4 6-8 oz pieces boneless, skinless chicken breast
About 1/2 teaspoon of each cumin, coriander and Mexican oregano or marjoram
2 tablespoons olive oil
2 cups shredded Monterey Jack or Chihuahua cheese
Cilantro leaves
Pickled jalopeno pepper rings
Small thinly slice rings of raw red onion
Mexican crema
Preparation:
Preheat oven to 425 degrees.
Combine the tomatillos, jalapeno, cilantro, garlic, salt, pepper, agave and lime juice in a high-power blender or food processor and puree into raw sauce.
Cut the chicken breast open across the breast horizontally with a sharp knife to butterfly (easier to do when slightly frozen), then open breasts and pound very thin into 4 large cutlets. These will serve as your "crust" for the pizzas.
Heat a large skillet over medium-high heat. Season chicken with salt and pepper, cumin, coriander, Mexican oregano or marjoram, and cook them 1-2 at a time in a thin layer of olive oil until lightly browned on both sides; arrange on 2 baking sheets. Top the chicken with the green sauce and lots of cheese and red onions.
Bake about 12 minutes to bubbly and brown, switching baking sheets between the upper and lower racks midway.
Garnish each pizza with pickled jalopenos and cilantro leaves if desired. Drizzle with Mexican cream and serve.
Mexican Chicken Pizzas
Ingredients:
1/2 pound tomatillos, husks removed an coarsely chopped
1 jalapeno pepper, seeded
A small handful of cilantro
1 fat clove garlic, crushed
salt and pepper
2 teaspoons light agave or honey
Juice of 1 small lime
4 6-8 oz pieces boneless, skinless chicken breast
About 1/2 teaspoon of each cumin, coriander and Mexican oregano or marjoram
2 tablespoons olive oil
2 cups shredded Monterey Jack or Chihuahua cheese
Cilantro leaves
Pickled jalopeno pepper rings
Small thinly slice rings of raw red onion
Mexican crema
Preparation:
Preheat oven to 425 degrees.
Combine the tomatillos, jalapeno, cilantro, garlic, salt, pepper, agave and lime juice in a high-power blender or food processor and puree into raw sauce.
Cut the chicken breast open across the breast horizontally with a sharp knife to butterfly (easier to do when slightly frozen), then open breasts and pound very thin into 4 large cutlets. These will serve as your "crust" for the pizzas.
Heat a large skillet over medium-high heat. Season chicken with salt and pepper, cumin, coriander, Mexican oregano or marjoram, and cook them 1-2 at a time in a thin layer of olive oil until lightly browned on both sides; arrange on 2 baking sheets. Top the chicken with the green sauce and lots of cheese and red onions.
Bake about 12 minutes to bubbly and brown, switching baking sheets between the upper and lower racks midway.
Garnish each pizza with pickled jalopenos and cilantro leaves if desired. Drizzle with Mexican cream and serve.
Friday, July 17, 2015
Potato, Carrot and Cauliflower Mash
At times it is nice to add other vegetables to mashed potatoes. I have found a recipe that adds carrots and cauliflower and it is a good side dish with your choice of meat.
Potato, Carrot and Cauliflower Mash
4 (about 1 lb. total) red potatoes, peeled, cubed
2 cups small cauliflower florets
1 cup baby carrots, cut in half
2 cups chicken broth
4 oz. cream cheese
2 cloves garlic, minced
1/2 tsp chopped fresh rosemary
1/4 tsp black pepper
It seems it takes longer to cook the carrots, so I cook them in a separate saucepan. Put carrots in a small saucepan and cover with water. Add 1/2 tsp salt to water. Bring to boil and cook 20 minutes, or until soft.
In a larger saucepan, add potatoes, cauliflower and chicken broth. Bring to a boil and cook for 15 minutes, or until soft.
Drain vegetables, saving 4 Tbsp. broth. Place vegetables in a medium bowl (or back into saucepan). Add cream cheese, garlic, rosemary and pepper; beat with a mixer until creamy, gradually adding reserved broth if needed.
Taste and season if needed!
Serves 4
Potato, Carrot and Cauliflower Mash
4 (about 1 lb. total) red potatoes, peeled, cubed
2 cups small cauliflower florets
1 cup baby carrots, cut in half
2 cups chicken broth
4 oz. cream cheese
2 cloves garlic, minced
1/2 tsp chopped fresh rosemary
1/4 tsp black pepper
It seems it takes longer to cook the carrots, so I cook them in a separate saucepan. Put carrots in a small saucepan and cover with water. Add 1/2 tsp salt to water. Bring to boil and cook 20 minutes, or until soft.
In a larger saucepan, add potatoes, cauliflower and chicken broth. Bring to a boil and cook for 15 minutes, or until soft.
Drain vegetables, saving 4 Tbsp. broth. Place vegetables in a medium bowl (or back into saucepan). Add cream cheese, garlic, rosemary and pepper; beat with a mixer until creamy, gradually adding reserved broth if needed.
Taste and season if needed!
Serves 4
Wednesday, June 3, 2015
Skillet Chocolate Chip Cookie
Here is something to impress your dinner guests with. Stick this in the oven when you sit down to eat and let it bake while you eat. For dessert you will have a soft, gooey, giant cookie to share.
Skillet Chocolate Chip Cookie
6 tablespoons unsalted butter, room temperature
1/3 cup packed dark brown sugar
1/2 cup white sugar
1 large egg
1 tsp. pure vanilla extract
1 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. coarse salt
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. (I mixed it in a stand mixer on a low setting!) Transfer to a 10-inch cast-iron skillet; smooth top.
Bake until cookie is golden brown and just set in the center, 18-20 minutes. Let cool 5 minutes.
Cut in to 8 wedges and enjoy!!!
Skillet Chocolate Chip Cookie
6 tablespoons unsalted butter, room temperature
1/3 cup packed dark brown sugar
1/2 cup white sugar
1 large egg
1 tsp. pure vanilla extract
1 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. coarse salt
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. (I mixed it in a stand mixer on a low setting!) Transfer to a 10-inch cast-iron skillet; smooth top.
Bake until cookie is golden brown and just set in the center, 18-20 minutes. Let cool 5 minutes.
Cut in to 8 wedges and enjoy!!!
Thursday, May 28, 2015
Carnitas: Braised and Fried Pork
A couple years ago at an airport in Minneapolis I had the best Carnitas at a Mexican restaurant. The pork had an amazing flavor and was cut in little pieces. I finally found a recipe that mimics this dish quite well. I tried it last week and it was a winner for our family. My son said it was even better than the carnitas from the food truck in town!!
Carnitas: Braised and Fried Pork
4 pounds pork shoulder, cut into 2 inch pieces
3 cups water
1 medium onion, thinly sliced
1/2 orange, cut into 2 pieces
8 garlic cloves, peeled
3 bay leaves
1 tablespoon sweetened condensed milk
2 tsp dried oregano, preferable Mexican, crumbled
2 tsp fine salt, or 4 tsp. kosher salt
1/4 cup pork lard or vegetable oil
Put all the ingredients (except lard or oil) in a wide 6-7 quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
Preheat the oven to 450 degrees F. Cut the pork into small pieces if possible and transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20-30 minutes. There's no need to stir.
Carnitas keep in the refrigerator for up to three days.
The perfect carnitas can be made with small corn tortillas (softened in microwave, or pan on stovetop), the pork, chopped onions, crumbled cotija cheese and chopped cilantro. Yum..........
Carnitas: Braised and Fried Pork
4 pounds pork shoulder, cut into 2 inch pieces
3 cups water
1 medium onion, thinly sliced
1/2 orange, cut into 2 pieces
8 garlic cloves, peeled
3 bay leaves
1 tablespoon sweetened condensed milk
2 tsp dried oregano, preferable Mexican, crumbled
2 tsp fine salt, or 4 tsp. kosher salt
1/4 cup pork lard or vegetable oil
Put all the ingredients (except lard or oil) in a wide 6-7 quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
Preheat the oven to 450 degrees F. Cut the pork into small pieces if possible and transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20-30 minutes. There's no need to stir.
Carnitas keep in the refrigerator for up to three days.
The perfect carnitas can be made with small corn tortillas (softened in microwave, or pan on stovetop), the pork, chopped onions, crumbled cotija cheese and chopped cilantro. Yum..........
Friday, May 22, 2015
Spanish Rice with Ground Beef and Eggs
I found this interesting recipe for Spanish Rice and tried it the other night. It turned out to be yummy and I will be making it again. The eggs add an extra dimension to this dish!
Spanish Rice with Ground Beef and Eggs
1 can (28 oz) whole peeled plum tomatoes
1 Tablespoon extra-virgin olive oil
1 pound ground chuck
1 green (yellow, orange,red) pepper, coarsely chopped
2 cloves garlic, minced
1 medium white onion, chopped
Coarse salt
1 teaspoon Worcestershire sauce
1 1/2 cups long-grain white rice
1 1/4 cups low-sodium chicken broth or water
4 eggs
Drain tomatoes, reserving juices; pulse in food processor until finely chopped. Preheat oven to 400 degrees. Heat a large, deep oven-proof skillet over medium-high heat; swirl in oil. Add chuck and cook, stirring occasionally, until browned, 7 to 8 minutes. Add pepper, garlic, onion and 2 teaspoons salt; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Stir in Worcestershire, scraping up browned bits. Add tomatoes; cook 3 minutes. Stir in rice, broth, and tomato juices. Bring to a simmer, cover, reduce heat to low, and simmer until rice is tender, about 17 minutes.
Stir rice mixture; make 4 wells and crack 1 egg into each. Season with salt, cover, and bake until whites are set and yolks cooked as desired, 6 to 8 minutes. Serve immediately.
Spanish Rice with Ground Beef and Eggs
1 can (28 oz) whole peeled plum tomatoes
1 Tablespoon extra-virgin olive oil
1 pound ground chuck
1 green (yellow, orange,red) pepper, coarsely chopped
2 cloves garlic, minced
1 medium white onion, chopped
Coarse salt
1 teaspoon Worcestershire sauce
1 1/2 cups long-grain white rice
1 1/4 cups low-sodium chicken broth or water
4 eggs
Drain tomatoes, reserving juices; pulse in food processor until finely chopped. Preheat oven to 400 degrees. Heat a large, deep oven-proof skillet over medium-high heat; swirl in oil. Add chuck and cook, stirring occasionally, until browned, 7 to 8 minutes. Add pepper, garlic, onion and 2 teaspoons salt; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Stir in Worcestershire, scraping up browned bits. Add tomatoes; cook 3 minutes. Stir in rice, broth, and tomato juices. Bring to a simmer, cover, reduce heat to low, and simmer until rice is tender, about 17 minutes.
Stir rice mixture; make 4 wells and crack 1 egg into each. Season with salt, cover, and bake until whites are set and yolks cooked as desired, 6 to 8 minutes. Serve immediately.
Saturday, April 25, 2015
Cheese Buttons (Kase Knepfla)
My grandmother did wonderful German cooking. One of her specialties was Kase Knepfla (Cheese Buttons). My mother loved them, and so we were invited over when my grandma made them. When I was a child I did not like cottage cheese, and still today do not like it. (OK I can eat it in lasagna!) So when my grandma made cheese buttons I would not even taste them. Years later I worked in Bismarck within a block of White Drug. They have a cafeteria and make Kase Knepfla on Fridays. So one day I tried them and they were amazing. They are still a treat on trips to Bismarck. To make them you need dry curd cottage cheese. I was lucky to find some at the Food Co-op in Rochester. If you can not find dry curd cottage cheese you could rinse and dry creamy cottage cheese, but you have to dry it well. If the cheese mixture is too wet it has a tendency to leak out of the dough pocket.
Kase Knepfla are boiled, and then can be fried, eaten with fried onions and cream, or fried bread crumbs.
Cheese Buttons (Kase Knepfla)
1 1/2 cups cottage cheese, dry
1 small onion, diced in small pieces
1 egg
salt and pepper to taste
3 cups flour
2 eggs
water
Mix cottage cheese, onion, egg, salt and pepper in a bowl. Set aside.
Mix flour and eggs with enough water to make a stiff dough. Mix to make into a smooth ball. You may have to work it on a flour dusted board for awhile. On a flour dusted board roll out dough as thin as you can. If it does not roll easy, cover it, let it set a few minutes and try again. Cut into squares and fill each square with the cheese mixture. Fold in half and press edges together. Put 3 quarts of water and 2 tablespoons of salt in a large kettle and bring to a boil. Put cheese buttons in the boiling water and boil for 5 minutes. Drain.
To fry melt 3 tablespoons butter in a large fry pan. Add the cheese buttons and fry on each side until lightly browned.
For onion/cream gravy: Saute some diced onion in 2 tablespoons butter until soft. Add as much cream as wanted, maybe about 1/2 to 1 cup. Heat cream with onions and serve over browned cheese buttons.
For bread crumbs: Melt 3 tablespoons butter in pan. Crumble a slice or two of bread and brown in butter. Pour over boiled or browned cheese buttons.
Kase Knepfla are boiled, and then can be fried, eaten with fried onions and cream, or fried bread crumbs.
Cheese Buttons (Kase Knepfla)
1 1/2 cups cottage cheese, dry
1 small onion, diced in small pieces
1 egg
salt and pepper to taste
3 cups flour
2 eggs
water
Mix cottage cheese, onion, egg, salt and pepper in a bowl. Set aside.
Mix flour and eggs with enough water to make a stiff dough. Mix to make into a smooth ball. You may have to work it on a flour dusted board for awhile. On a flour dusted board roll out dough as thin as you can. If it does not roll easy, cover it, let it set a few minutes and try again. Cut into squares and fill each square with the cheese mixture. Fold in half and press edges together. Put 3 quarts of water and 2 tablespoons of salt in a large kettle and bring to a boil. Put cheese buttons in the boiling water and boil for 5 minutes. Drain.
To fry melt 3 tablespoons butter in a large fry pan. Add the cheese buttons and fry on each side until lightly browned.
For onion/cream gravy: Saute some diced onion in 2 tablespoons butter until soft. Add as much cream as wanted, maybe about 1/2 to 1 cup. Heat cream with onions and serve over browned cheese buttons.
For bread crumbs: Melt 3 tablespoons butter in pan. Crumble a slice or two of bread and brown in butter. Pour over boiled or browned cheese buttons.
Saturday, April 18, 2015
Sour Cream Chocolate Cake
When I was a child my mother got a quart of cream every week, from a farmer. My father enjoyed it on cereal all week, and it was often used for whipped cream on a dessert for Sunday. Sometimes we made home made ice cream with it. And of course the best thing to make with the cream was kuchen! But occasionally the cream would become sour, and then we would dig out the recipe for sour cream chocolate cake. Back then I do not remember seeing sour cream in the store as we see it today. Or maybe my mom just never bought any, as we always had cream in the fridge.
Sour Cream Chocolate Cake
3 eggs, beaten well
2 cups sugar
1 cup sour cream
2 cups flour
1 tsp soda
1/2 tsp salt
2 oz unsweetened chocolate, melted and cooled
2/3 cup cold water, can use cold coffee or a mix of water and coffee
Preheat oven to 350 degrees. Generously grease and flour a 9 x 13 in cake pan. Set aside.
Beat eggs and sugar. Add sour cream and melted chocolate. Mix flour, soda and salt together and add to the mixture. Stir in the water/coffee.
Pour batter into prepared pan. Bake 40 minutes or until top of the cake springs back when lightly touched.
Chocolate Frosting for Cake
6 tablespoons butter
6 tablespoons milk
1 1/2 cups granulated sugar
1 cup semisweet or bittersweet chocolate chips
Combine butter, milk and sugar in a medium saucepan. Bring mixture to a boil over medium heat; cook for 1 minute. Remove from heat. Add chocolate chips; stir until well blended. Cool slightly; beat until mixture thickens to a spreading consistency. Frost cake.
Sour Cream Chocolate Cake
3 eggs, beaten well
2 cups sugar
1 cup sour cream
2 cups flour
1 tsp soda
1/2 tsp salt
2 oz unsweetened chocolate, melted and cooled
2/3 cup cold water, can use cold coffee or a mix of water and coffee
Preheat oven to 350 degrees. Generously grease and flour a 9 x 13 in cake pan. Set aside.
Beat eggs and sugar. Add sour cream and melted chocolate. Mix flour, soda and salt together and add to the mixture. Stir in the water/coffee.
Pour batter into prepared pan. Bake 40 minutes or until top of the cake springs back when lightly touched.
Chocolate Frosting for Cake
6 tablespoons butter
6 tablespoons milk
1 1/2 cups granulated sugar
1 cup semisweet or bittersweet chocolate chips
Combine butter, milk and sugar in a medium saucepan. Bring mixture to a boil over medium heat; cook for 1 minute. Remove from heat. Add chocolate chips; stir until well blended. Cool slightly; beat until mixture thickens to a spreading consistency. Frost cake.
Thursday, April 16, 2015
Halupsie (Cabbage Rolls, Pigs in the Blanket)
This has been a family favorite for years. I grew up having this dish quite often. Les also had cabbage rolls growing up and loves them. Whenever I get a nice head of cabbage this is on the menu! Right now they are in the oven and they smell wonderful.
HALUPSIE (Cabbage Rolls, Pigs in the Blanket)
1 small firm head cabbage
1/4 cup vinegar
1 lb. ground beef
1/2 lb. ground pork (all ground beef can be used)
1 small onion
1 cup raw rice
2 tsp. salt and pepper
2 cups tomato juice
1 cup water
1 can tomato soup
1/2 cup whipping cream
Cut the core out of the cabbage. Put cabbage in a large pot and cover with water. Add vinegar. Bring to a boil and simmer until the leaves come off. This will take 15-20 minutes, depending on the size of the cabbage. Peel off the leaves of the cabbage, they should be soft and pliable.
Mix ground beef, ground pork, rice, onions, salt and pepper. Put about 2 tablespoons of filling in a leaf, more or less depending on size of leaf, and roll up folding ends in. Place in a greased roasting pan. Mix the tomato juice and water and pour over the rolls in the pan.
Bake covered for 2 hours at 325 degrees. Mix the cream and tomato soup and pour over the rolls. Continue baking for 30 minutes.
HALUPSIE (Cabbage Rolls, Pigs in the Blanket)
1 small firm head cabbage
1/4 cup vinegar
1 lb. ground beef
1/2 lb. ground pork (all ground beef can be used)
1 small onion
1 cup raw rice
2 tsp. salt and pepper
2 cups tomato juice
1 cup water
1 can tomato soup
1/2 cup whipping cream
Cut the core out of the cabbage. Put cabbage in a large pot and cover with water. Add vinegar. Bring to a boil and simmer until the leaves come off. This will take 15-20 minutes, depending on the size of the cabbage. Peel off the leaves of the cabbage, they should be soft and pliable.
Mix ground beef, ground pork, rice, onions, salt and pepper. Put about 2 tablespoons of filling in a leaf, more or less depending on size of leaf, and roll up folding ends in. Place in a greased roasting pan. Mix the tomato juice and water and pour over the rolls in the pan.
Bake covered for 2 hours at 325 degrees. Mix the cream and tomato soup and pour over the rolls. Continue baking for 30 minutes.
Monday, April 13, 2015
Sassy Baked Beans
Do you need a recipe for baked beans for a summer cookout, to go with ribs or brats? I found a recipe with a great flavor profile. But it needs to marinate at least 4 hours, so prepare it early.
Sassy Baked Beans
2 (28 oz) cans Bush's baked beans
1 cup diced onion
1 cup diced green pepper
1/4 cup dark corn syrup
1/2 tsp. red pepper (cayenne)
1 tsp. oregano
1/2 tsp. celery seed
1/2 tsp fresh basil
1/2 cup BBQ sauce
1/2 cup brown sugar
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. chili powder
1 Tablespoon Worcestershire sauce
1/4 cup hot mustard, or mustard of your choice
Sliced bacon
Mix all ingredients except bacon slices in a large casserole dish and marinate in refrigerator at least 4 hours or overnight.
Top casserole with bacon slices and bake uncovered at 375 degrees for 45 minutes.
Sassy Baked Beans
2 (28 oz) cans Bush's baked beans
1 cup diced onion
1 cup diced green pepper
1/4 cup dark corn syrup
1/2 tsp. red pepper (cayenne)
1 tsp. oregano
1/2 tsp. celery seed
1/2 tsp fresh basil
1/2 cup BBQ sauce
1/2 cup brown sugar
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. chili powder
1 Tablespoon Worcestershire sauce
1/4 cup hot mustard, or mustard of your choice
Sliced bacon
Mix all ingredients except bacon slices in a large casserole dish and marinate in refrigerator at least 4 hours or overnight.
Top casserole with bacon slices and bake uncovered at 375 degrees for 45 minutes.
Sunday, April 12, 2015
Adobo (Chicken and Pork)
I have tried a few adobo recipes and never found just the right one. Today I tried a new one and it is family approved, so it is a saver!
Adobo
(Chicken and Pork)
1 (2-pound) chicken, cut into serving pieces
1 (1-pound) pork butt, cut into 1 1/2 inch cubes or pork chops
1/2 cup vinegar
3 garlic cloves, crushed
1/2 laurel leaf (optional)
1/2 cup soy sauce
1/2 teaspoon whole peppercorns
Mix all ingredients in a pot. Let stand an hour, a few hours or even overnight. Cook covered on medium high heat until mixture boils. Reduce heat to medium; turn meat and cook, covered for one hour or until meat is tender and only a small amount of liquid is left.
After meat is cooked, it may be browned by heating a tablespoon of oil until hot, then browning the drained meat. Take meat out of pan with tongs or a slotted spoon.
The remaining liquid (you may want to degrease the liquid if pork butt is used) can be concentrated a bit by cooking at a high temperature a few minutes. It can then be poured over the cooked meat before eating.
All chicken or pork may be used.
Serve with plain boiled rice.
Serves 6.
Adobo
(Chicken and Pork)
1 (2-pound) chicken, cut into serving pieces
1 (1-pound) pork butt, cut into 1 1/2 inch cubes or pork chops
1/2 cup vinegar
3 garlic cloves, crushed
1/2 laurel leaf (optional)
1/2 cup soy sauce
1/2 teaspoon whole peppercorns
Mix all ingredients in a pot. Let stand an hour, a few hours or even overnight. Cook covered on medium high heat until mixture boils. Reduce heat to medium; turn meat and cook, covered for one hour or until meat is tender and only a small amount of liquid is left.
After meat is cooked, it may be browned by heating a tablespoon of oil until hot, then browning the drained meat. Take meat out of pan with tongs or a slotted spoon.
The remaining liquid (you may want to degrease the liquid if pork butt is used) can be concentrated a bit by cooking at a high temperature a few minutes. It can then be poured over the cooked meat before eating.
All chicken or pork may be used.
Serve with plain boiled rice.
Serves 6.
Wednesday, April 1, 2015
Quinoa Almond Pilaf
I needed a side dish the other day and found this yummy recipe.
Quinoa Almond Pilaf
Ingredients:
1 cup quinoa, rinsed and drained
2 cups cold water
1/2 tsp salt
3-4 tablespoons olive oil
2 celery ribs, chopped
2 carrots, chopped
1 medium onion, chopped
2 cloves garlic, minced
16 almonds, coarsely chopped
2 small tomatoes, seeded and chopped
1/4 cup raisins or craisins
1/4 tsp each salt, black pepper, dried thyme, dried oregano
pinch of sea salt
Directions:
Combine quinoa, cold water and salt in saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan and cook until the liquid is fully absorbed, about 15 minutes. Check occasionally as more water may be needed.
Heat olive oil in a skillet over medium heat. Cook and stir celery, onion and carrot in the hot oil until the onion is translucent, 5-7 minutes. Add the garlic and cook 1 more minute. Stir almonds, tomato, raisins, salt, pepper, thyme and oregano in to the vegetable mixture; cook and stir 1 minute more.
Fluff the cooked quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 1 minute.
Top each serving with a few sprinkles of sea salt granules if wanted. Serves 6 and should be ready in 45 minutes.
Quinoa Almond Pilaf
Ingredients:
1 cup quinoa, rinsed and drained
2 cups cold water
1/2 tsp salt
3-4 tablespoons olive oil
2 celery ribs, chopped
2 carrots, chopped
1 medium onion, chopped
2 cloves garlic, minced
16 almonds, coarsely chopped
2 small tomatoes, seeded and chopped
1/4 cup raisins or craisins
1/4 tsp each salt, black pepper, dried thyme, dried oregano
pinch of sea salt
Directions:
Combine quinoa, cold water and salt in saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan and cook until the liquid is fully absorbed, about 15 minutes. Check occasionally as more water may be needed.
Heat olive oil in a skillet over medium heat. Cook and stir celery, onion and carrot in the hot oil until the onion is translucent, 5-7 minutes. Add the garlic and cook 1 more minute. Stir almonds, tomato, raisins, salt, pepper, thyme and oregano in to the vegetable mixture; cook and stir 1 minute more.
Fluff the cooked quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 1 minute.
Top each serving with a few sprinkles of sea salt granules if wanted. Serves 6 and should be ready in 45 minutes.
Tuesday, March 17, 2015
Birthday Cupcakes!
Every March my birthday comes around and since I was a child my favorite birthday cake was always German Chocolate. My husband has gotten good at making this for me the last couple years. Last year he made the cake from scratch, awesome. This year I gave him a German chocolate cupcake recipe to try. It is great. After baking the cupcakes we cored out a bit of the center to put more of that delectable frosting in. Yum!
German Chocolate Cupcakes
1 bar (4 oz) German's sweet chocolate
1 pkg German chocolate cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
Coconut Pecan frosting, to follow
Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupckae cups with paper liners. Set the pans aside.
To grate the chocolate, break the bar into pieces and drop them one at a time, through the feed tube of a food processor while it is running. Or, carefully rub the chocolate bar with a hand-held coarse cheese grater, such as a microplane. Set the grated chocolate aside.
Place the cake mix, pudding mix, sour cream, water, oil, eggs and the grated chocolate in a large mixing bowl. Blend 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and well combined. Spoon or scoop 1/3 cup batter into each lined cup, filling it three quarters of the way full. Place the pans in the oven.
Bake the cupcakes until they spring back when lightly pressed with your finger, 19-22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove from pan and let cool on wire racks for 15 minutes before frosting.
Prepare the Coconut Pecan Frosting.
Place a heaping tablespoon of frosting on each cupcake and spread it out with a short metal spatula or a spoon. The frosting recipe makes a lot, and you may have extra frosting. Refrigerate any extra for later use.
Coconut Pecan Frosting
1 can (12 oz ) evaporated milk
1 1/2 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter
4 large egg yolks
1 1/2 tsp. vanilla extract
2 1/3 cups sweetened flaked coconut (extra good if coconut is toasted first)
1 1/2 cups pecans
Place evaporated milk, sugar, butter, egg yolks and vanilla in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon until thickened, golden brown and boiling, 10-12 minutes. Cool 5 minutes. Stir in coconut and pecan and cool frosting to room temperature before spreading.
German Chocolate Cupcakes
1 bar (4 oz) German's sweet chocolate
1 pkg German chocolate cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
Coconut Pecan frosting, to follow
Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupckae cups with paper liners. Set the pans aside.
To grate the chocolate, break the bar into pieces and drop them one at a time, through the feed tube of a food processor while it is running. Or, carefully rub the chocolate bar with a hand-held coarse cheese grater, such as a microplane. Set the grated chocolate aside.
Place the cake mix, pudding mix, sour cream, water, oil, eggs and the grated chocolate in a large mixing bowl. Blend 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and well combined. Spoon or scoop 1/3 cup batter into each lined cup, filling it three quarters of the way full. Place the pans in the oven.
Bake the cupcakes until they spring back when lightly pressed with your finger, 19-22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove from pan and let cool on wire racks for 15 minutes before frosting.
Prepare the Coconut Pecan Frosting.
Place a heaping tablespoon of frosting on each cupcake and spread it out with a short metal spatula or a spoon. The frosting recipe makes a lot, and you may have extra frosting. Refrigerate any extra for later use.
Coconut Pecan Frosting
1 can (12 oz ) evaporated milk
1 1/2 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter
4 large egg yolks
1 1/2 tsp. vanilla extract
2 1/3 cups sweetened flaked coconut (extra good if coconut is toasted first)
1 1/2 cups pecans
Place evaporated milk, sugar, butter, egg yolks and vanilla in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon until thickened, golden brown and boiling, 10-12 minutes. Cool 5 minutes. Stir in coconut and pecan and cool frosting to room temperature before spreading.
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