Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

1 pound ground beef

1 large sweet onion, diced

1 large green bell pepper, diced

8 ounces brown mushrooms, chopped

2 tsp. ketchup

1 tsp. Worcestershire sauce

1 tsp. Kosher salt

1 tsp. fresh ground black pepper

4 C. beef or chicken broth

8 ounces elbow macaroni

4 ounces provolone cheese slices, chopped (or 4 ounces shredded)

2 tsp. minced parsley, for garnish

Method

 

Add the ground beef to a large deep skillet over medium high heat. Cook until a brown crust appears before breaking the beef apart. Sauté until no longer pink. Add the onions, bell peppers, and mushrooms. Cook for 4-5 minutes, stirring periodically, until the vegetables are soft and the mushrooms have released their liquid. Add the broth, ketchup, Worcestershire sauce, salt, and black pepper to the pan and stir to combine. Bring to a boil over medium heat, then add macaroni. Cover with a tight fitting lid and cook for 5-7 minutes or until noodles are just barely al dente (do not overcook), stirring once to make sure nothing is sticking. Remove cover, reduce heat to medium low and let simmer for another 5 minutes to thicken before serving. Turn off the heat, add in the provolone cheese and stir until melted and well combined. Garnish with minced parsley. Serve.

Appetizer Cheese Ball

Appetizer Cheese Ball

8 oz Cream Cheese; room temperature
4 oz Blue Cheese, Crumbled
4 oz Cheddar Cheese; Shredded
2 tsp. Mustard; Dijon-style

1 tsp. Worcestershire Sauce

1/8 tsp. Garlic Powder

¼ tsp. Salt

1/2 C. Pecans; Finely Chopped

2/3 C. Currants

¾ C. Parsley; Chopped
Assorted Crackers
Apple Wedges

 

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges. 

Homemade Cheeseburger Macaroni Hamburger Helper

Homemade Cheeseburger Macaroni Hamburger Helper

Homemade Cheeseburger Macaroni Hamburger Helper

1 pound ground beef

1 medium onion, diced

2 large cloves garlic, minced

2 1/2 C. beef broth

1 tsp. yellow mustard

1/2 C. ketchup

1/4 C. tomato paste

1 tsp. pickle juice (optional)

1 tsp. salt

1/2 tsp. black pepper

8 ounces macaroni

1 C. (4 ounces) cheddar cheese, grated

Scallions, chopped, for serving (optional)

In a large skillet over medium-high heat, sauté the beef, onions and garlic, breaking apart the meat as you go, until the onions are soft and the meat cooked through. Drain off grease and return pan to heat.  In a medium bowl, whisk together the beef broth, mustard, ketchup, tomato paste, pickle juice (if using), salt, and pepper. Add to meat. Bring the meat mixture to a boil, then add macaroni. Reduce the heat to medium low, and cover. Continue cooking for 10 to 12 minutes, until the pasta is tender (check it a couple of times during cooking to make sure the pasta isn’t sticking to the bottom).  When the macaroni is done, sprinkle the grated cheese on top. Stir until melted, about 1 minute. Top with scallions, if desired, and serve immediately.

Chicken with Barbeque Sauce

Chicken with Barbeque Sauce

My mother would combine everything into a pot and the sauce would just sit and simmer on the stove forever. I remember the smell would be somewhat acrid at first, like vinegar. Then the ginger, spices and lemon would take over and create this wonderful aroma. Doused on chicken and cooked in the oven, this sauce was amazing hot and cold leftover! It also works REALLY WELL for picnic on a couple of levels: It can be eaten cold OR, if the park you are headed to has a grill, you could just throw the cold chicken pieces on for some extra smoky flavor!

3 C. ketchup
2 C. cider vinegar
1/2 C. Worcestershire sauce
1/2 C. light soy sauce
1 C. dark brown sugar
2 T. dry mustard (preferably Colman’s)
2 T. Dijon mustard
1 C. chili powder
1 “knob” fresh ginger (about 4 inches), peeled and cut in 3 pieces
5 large cloves garlic, roughly chopped
2 lemons, cut into 1/2-inch thick slices
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
Kosher salt

Prepare the barbeque sauce:
In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.

Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 C. of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.

Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tongs to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run “clear” and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.

Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.

Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

Yield: 4 to 6 servings; about 1 quart sauce
Prep Time: 25 minutes
Cook Time: 1 hour, 15 minutes
Ease of preparation: easy

Pepper Slaw

Pepper Slaw

3 C. cabbage, chopped or shredded

1/4 C. red bell pepper, sliced

1/4 C. green bell pepper, sliced

3/4 C. celery, sliced

1/2 C. onion, sliced

1/2 C. carrots, shredded

1/4 C. vegetable oil

3/4 tsp. celery salt

1/2 – tsp. cracked pepper

1/4 – tsp. celery seed

1/2 – T. sugar

1/2 – T. cider vinegar

1/2 – T. dry mustard

 

Into a large mixing bowl, add the cabbage, red and green bell peppers, celery, onion, carrots and toss together.  In a small mixing bowl, pour in the vegetable oil and then add the celery salt, cracked pepper, celery seed, sugar, vinegar, and dry mustard.    Pour the oil mixture over cabbage mixture and toss to mix.    To blend flavors, cover with plastic wrap and refrigerate for several hours or overnight.

Grilled Brioche and Country Ham with Tarragon Mayonnaise

Grilled Brioche and Country Ham with Tarragon Mayonnaise

12 brioche slices, approximately 1/3″ thick each 

1/2 C. melted butter

2 C. gruyere cheese, grated

12 Virginia ham slices, 1/16″ thick slices 

1/3 C. mayonnaise

1 Tsp. whole grain mustard

1 Tsp. fresh tarragon, chopped

Salt & pepper to taste 

 

Take brioche slices and form sandwiches with ham & cheese slices. Brush sandwiches with melted butter on both sides and grill (An electric grill, outdoor grill or cast iron grill pan can be used). Be sure to achieve a high enough heat to achieve grill marks and cheese to melt thoroughly. Remove from heat and allow sandwiches to rest. Combine mayo, mustard herbs and seasoning, mix to combine. Cut sandwiches into 1/4 and serve with Tarragon mayo on the side.

Grilled Peppers and Zucchini Salad with Relish

Grilled Peppers and Zucchini Salad with Relish

2 Red Peppers, washed & brushed with olive oil 

3 each zucchini, washed & brushed with olive oil 

2 T. olive oil

2 red onion, peeled and minced 

1 T. olive oil

1/4 C. sugar

1/4 C. water

1 T. fresh mint, chopped

1/4 C. lemon vinaigrette (3 to 1 olive oil to lemon juice)

Salt & pepper to taste 

 

Grill peppers (or roast in 400° oven) until skin is chared and blistered. Gourmet the Easy Way Tip: Place peppers in a bowl and cover with foil to steam skins to help peel. Remove skins. Peel and remove seeds and ribs. You should be left with only the roasted meat of the peppers. Cut flesh into 3″ X 1/3″ strips. Cut zucchini on a straight bias angle, season with salt and pepper. Grill in two different positions to give proper grill marks, a crisscross effect. Repeat on flip side. In a 10″ pan, heat oil and sauté minced onions until translucent, approximately four minutes. Add sugar and water and season with salt & pepper. Cook until onion mixture is almost dry. Allow to cool, add chopped mint. Mix peppers with relish and add lemon dressing. Adjust seasoning with salt & pepper. Shingle grilled zucchini on platter and top with peppers. Cook well.

Southwestern Potato Salad

Southwestern Potato Salad

5 large red or white boiling potatoes (about 2 pounds total)

Boiling water

¼ pound bacon

½ C. canned diced green chilies, drained

1/3 C. chopped fresh parsley

¼ C. finely chopped onion

1/3 C. vegetable oil

3 T. white wine vinegar

½ tsp. salt

¼ tsp. black pepper

¼ tsp. ground cumin

3 drops hot pepper sauce

 

Place potatoes in large saucepan with 2 inches of boiling water. Cook, covered, 20 to 25 minutes or until tender. Drain and let stand until cool. Meanwhile, place bacon in large skillet; cook over medium-high heat until crisp. Drain bacon on paper towels. Let cool slightly; crumble. Cut potatoes into cubes; place in large bowl. Add bacon, chilies, parsley and onion; mix lightly. Whisk remaining ingredients in small bowl until well blended. Pour over potato mixture; toss gently to coat potatoes evenly. Cover and refrigerate 2 hours for flavors to blend.

Country Potato Salad

Country Potato Salad

2lbs of potatoes, peeled and cubed

1/2 C. of mayonnaise

1tbsp of apple cider vinegar

1/8 tsp of ground black pepper

½ C. of celery, thinly sliced

½ C. of red onion, chopped

2 eggs, hard cooked, peeled and chopped

¼ C. of sweet relish

Salt and pepper, to taste

Chives (for garnish)

 

Add the potatoes to a 4-qt. sauce pot, cover with water, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes or until tender. Drain and cool slightly. In a large bowl, combine the mayonnaise, apple cider vinegar, pepper, celery, onion, eggs, and relish. Fold to blend all the flavors. Add the cooked potatoes to the bowl and mix all the ingredients together. Season with salt and pepper. Add a sprinkle of sliced celery and chives and serve.

 

Lemon Black Eyed Susans

Lemon Black Eyed Susans

1 C. butter, softened

1/2 C. white sugar

1/2 C. brown sugar

1 egg

1 T. lemon juice

1 T. finely grated lemon rind

2 1/2 C. all-purpose flour

1/4 tsp. baking soda

1 tsp. salt

8 ounces chocolate kisses

Preheat oven to 350 F. Cream butter and gradually beat in sugars until very smooth and whipped. Add egg, lemon juice and rind. Sift together flour, baking soda and salt. Add half the flour mixture, beat until smooth, and then add the rest.  Fill cookie press and use flower press (No. 10). Or, form cookies by dropping 1 T. dough onto ungreased cookie sheet. Place 1 chocolate kiss in center. Bake 9-10 minutes.

Angel of Death Cheese Spread

Angel of Death Cheese Spread

1 lb. Gorgonzola or Bleu Cheese

1 lb. Ricotta cheese

2 Cloves chopped garlic

1 C. Chopped walnuts

4 Fresh sage leaves

 

Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tsp. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth – put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheese ball in a strainer over a dish and let sit in the fridge overnight to drain.

Chicken Satay with Savory Peanut Sauce

Chicken Satay with Savory Peanut Sauce

1 C. yogurt, plain

1 tsp. ginger, freshly grated

1 tsp. garlic, minced

1 T. curry powder

1 1/2 pounds chicken tenderloins

20 skewers, soaked

3 tsp. oil (for frying)

1 butter lettuce

Peanut sauce:

1 C. peanut butter, crunchy or smooth

1/4 C. soy sauce

2 tsp. hot pepper oil

2 T. brown sugar

2 limes, juiced

1/2 C. water, hot

1/4 C. peanuts, chopped or not (for garnish)

Combine the yogurt, ginger, garlic and curry powder in a shallow mixing bowl, and stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours. Thread chicken onto soaked skewers, working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Grill the chicken satays over medium heat for 3 to 5 minutes on each side, until seared and cooked through. Alternatively; wrap skewers in double layer of foil, then plastic wrap for transport, and grill them at the picnic site.  Serve the satays on a platter lined with lettuce leaves and cilantro and accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce: Combine the peanut butter and next 4 ingredients in a food processor or blender. While the motor runs, drizzle in hot water to thin the sauce; you may not need it all.

Black Bean Hummus

Black Bean Hummus

2 C. Black Beans (rinsed and picked through) 

3 T. Tahini 

1/4 C. Olive Oil 

2 T. Soy Sauce 

2 each Lemons (juiced) 

1 T. Garlic (chopped) 

2 tsp. Paprika 

1/2 tsp. Salt 

1/2 tsp. Pepper 

 

In a medium sauce pan liberally cover the beans with water. Bring to boil and cook until soft but not mushy. Drain and cool the beans, reserving one C. of the cooking liquid to be used later. In a food processor, put the beans, tahini, soy sauce, lemon juice, garlic paprika, salt and pepper. Puree well adding some of the reserved bean cooking liquid to thin as needed. The final product should be smooth but not too runny.

Red Potato and Roasted Pepper Salad with Mustard-Caper Vinaigrette

Red Potato and Roasted Pepper Salad with Mustard-Caper Vinaigrette

8 small red creamer potatoes, quartered

1/4 small red onion, diced

3 T. capers, drained

1 red bell pepper, roasted, peeled and chopped

4 T. chopped fresh Italian parsley

2 T. chopped fresh basil leaves

2 T. coarse grained Dijon mustard

1 t. sugar

1 T. champagne vinegar

2 T. lemon juice

Zest of one lemon

3/4 t. salt

Freshly ground black pepper to taste

1/4 C. plus 2 T. extra virgin olive oil

 

 

Place potatoes in a pan to boil. Meanwhile place red onion, capers, bell pepper and parsley into a medium size bowl. Place all remaining ingredients except olive oil and capers in the bowl of a food processor. Turn machine on to blend ingredients. While machine is running, slowly add the oil until all is incorporated. Stop machine. When potatoes are tender, drain, then place in the bowl with the onion mixture. Pour the dressing over the potatoes and toss gently until completely mixed. Refrigerate.

Eggplant Rollatini with Tomato-Mint Sauce

Eggplant Rollatini with Tomato-Mint Sauce

This can be done the day before with the exception of the final step of filling and rolling the eggplant slices. I’d leave that for completing about an hour before the picnic is packed in your cooler. If you do not have access to a grill, feel free to broil the eggplant slices. They will not impart a rich, smoky flavor as if grilled but will still taste fresh and delicious.

 

2 European eggplants

Approx. 1/3 C. extra virgin olive oil

1/4 C. golden raisins

2 T. Balsamic vinegar

1 1/2 pounds fresh, tender spinach leaves

1/2 t. salt

1/4 C. pitted imported dry-cured black olives, roughly chopped

1/2 C. smoked mozzarella, shredded

6 ripe plum tomatoes

1 large clove garlic, minced

1/4 C. fresh mint leaves, chopped

1/2 t. salt

3-4 T. extra virgin olive oil

 

Preheat your grill or broiler. Trim both ends of the eggplant. Slice lengthwise into 1/4 inch slices. You should have about sixteen slices total. Rub both sides with oil and lightly sprinkle with salt and pepper. Lay on grill, cooking for approximately 6 minutes. Turn over to finish the other side, an additional 3-4 minutes. The eggplant should be soft and pliable but not falling apart. If you are using your broiler, place eggplant on foil lined cookie sheet and set under broiler, watching carefully to prevent burning. Turn when the tops soften and begin to brown. Cook other side in the same method. Cool eggplant strips.  Meanwhile, rehydrate raisins by soaking in Balsamic vinegar and 2 T. hot water. Rinse spinach, leaving water on the leaves and place in a deep pot with 1/2 tsp. of salt, covered over medium heat. Cook until spinach wilts, approximately 10 minutes, then drain. Heat heavy bottomed saute pan over medium heat for 20-30 seconds before adding remaining 1/3 C. oil. When oil begins to ripple, add the wilted spinach and quickly shake the pan for about 2 minutes tossing the spinach to mix. Add raisins and their liquid to saute pan and stir well to mix with the spinach.  Remove from heat, adding olives and mozzarella after mixture cools. Salt and pepper to taste. Set aside. This mixture may exude water so it is best to place in a colander overnight in the refrigerator with a bowl underneath to catch any liquid. An hour before packing, fill the eggplant by placing a small amount of spinach mixture in the center of each strip and bringing both ends of the eggplant over the stuffing, place seam side down. Place in a container, drizzle with a little of your favorite fruity olive oil and secure with a tight fitting lid.  To make sauce, chop tomatoes into 1/4 inch pieces. Add remaining ingredients and stir well to combine. This is best made overnight to allow flavors to blend.

Stuffed Artichokes

Stuffed Artichokes

4 large artichokes

4 T. Parmesan cheese, freshly grated

2 large garlic cloves, minced

1 1/2 C. seasoned bread crumbs

1/3 C. extra-virgin olive oil

2 lemons

 

Cut the stems off and the bottom ring of leaves. Cut off the points ends of the leaves. Remove any leaves that are purple rather than green. Wash the artichokes. Mix cheese, garlic, bread crumbs, and 2 T. of olive oil. Gently spread the artichoke leaves a little, so you can fill each layer with the bread crumb mixture. Work from the bottom-up. Place the artichokes in a pot with about 1-2 inches of water.  Drizzle remaining olive oil and the juice of the lemons over the tops of the artichokes. Cover and steam 45 minutes. Check occasionally that the water has not completely evaporated. The artichokes are done when a leaf can be easily pulled off.

Garbure (French Ham & Vegetable Soup)

Garbure (French Ham & Vegetable Soup)

Garbure (French Ham & Vegetable Soup)

1 leftover ham bone with meat

10 cups water, enough to cover the ham bone

2 T. apple cider vinegar

3-4 bay leaves

1 Serrano pepper, sliced but still intact

2 T. avocado oil

1 onion, chopped

2 medium leeks, chopped

4 garlic cloves, minced

¼ cup dry white wine (I used Chardonnay)

1 large sweet potato, diced

2 carrots, diced

2 celery, diced

2 turnips, diced

½ head napa or savoy cabbage, cut into strips

1 small handful of parsley, chopped

1 T. minced fresh thyme

1 teaspoon cumin

¼ teaspoon black pepper

 

Add the ham bone, water, apple cider vinegar, bay leaves and serrano pepper to the slow cooker. Set on high for 5 hours. Remove the bone from the pot and take the meat off it. Add the meat and bone back to the pot and cook for another 2 hours on high. Next, add oil to a sauté pan over medium heat, then add the onion, leeks and garlic cloves. Sauté for 7-8 minutes, or until the onions have started to caramelize. Add this to the slow cooker along with the remaining ingredients. Cook for 3 hours on high, or until the vegetables are tender.

Wild Rice Hot Dish

Wild Rice Hot Dish

1 lb. ground beef

1 green pepper

1 C. celery, chopped

1 can mushrooms

1/2 pkg. slivered almonds

1 can mushroom soup

4 C. canned chicken broth

1 C. wild rice, washed

1 T. soy sauce

Pinch of rosemary

Handful of cranberries (preferably fresh, although dried will work, too)

 

Brown first four ingredients in a pan. Add the rest of the ingredients. Bake at 375 degrees for 1 1/2 hours. Rice will soak up the broth and pop open. After 1 hour, put the cranberries on the top of the hot dish. This will give the dish a surprisingly tart flavor when the berries are mixed in with the rest of the hot dish.

Apple and Pork Stir-fry with Ginger

Apple and Pork Stir-fry with Ginger

Apple and Pork Stir-fry with Ginger

2 T. peach jam, preferably fruit sweetened

2 T. reduced sodium soy sauce

2 T. water

1/2 tsp. cornstarch

1 1â/2 tsp. dark toasted sesame oil

1 T. finely minced fresh ginger root

1/2 pound (8 ounces) pork tenderloin, cut into thin strips

1 1/2 tsp. canola oil

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 cup chopped yellow bell pepper

1 can (8 ounces) sliced water chestnuts, drained

2 firm apples, such as Fuji or Gala, cut into one-inch pieces

1/2 cup scallions, thinly sliced

Freshly ground black pepper, to taste

2 cups steamed brown rice or whole wheat angel hair pasta

 

In small bowl, combine jam, soy sauce, water and cornstarch. Set aside. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper. Serve over brown rice or whole wheat pasta.

 

Yield: 4 servings

Calories: 355

Fat: 8g

Fiber: 10g

Macaroni and Beef Hot Dish

Macaroni and Beef Hot Dish

1 lb. elbow macaroni

1 medium onion, chopped

1 lb. ground beef, cooked and drained

1 28 oz. can Italian tomatoes with liquid, broken up (may want to add 1 smaller can, too…drain and reserve liquid, in case it is needed)

Salt and pepper

2 C. shredded cheddar or mozzarella

 

Cook macaroni until just tender. Brown beef with onions and drain. Mix macaroni, meat and tomatoes, season. Pour half into a lightly buttered casserole and top with half of cheese. Add remainder of mixture and top with remainder of cheese. Bake at 350 degrees for 30 minutes.

VARIATIONS: You can add oregano, chopped garlic, Italian seasoning, etc.

Avocado Dressing

Avocado Dressing

Avocado Dressing

1 egg

1/2 tsp. dry mustard

4 oz vegetable oil

1/4 tsp. hot pepper sauce

4 Tbsp lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. white pepper

1 oz anchovies (optional)

2 med avocados

3 green onions, tops only

1 clove of garlic, peeled

4 oz mayonnaise

1/2 tsp. saffron (optional)

 

Place egg & mustard in food processor. Pulse 2 times. With food processor running, slowly add oil until mixed well. Add pepper sauce, lemon juice, Worcestershire sauce, salt & pepper & anchovies. Pulse until mix well. Add avocado, green onion tops & garlic to the food processor. Pulse until smooth. Add mayo & saffron. Pulse until mixed well. Pour into a container. Cover & chill at least 2 hrs.

Rich Bleu Cheese Dressing

Rich Bleu Cheese Dressing

Rich Bleu Cheese Dressing

1 lg. egg

2 cloves of garlic

1 c olive oil

1/4 c buttermilk

1/4 tsp. salt

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1 c blue cheese crumbles

2 green onion tops, minced

 

Place egg & garlic is food processor. Blend until smooth Leave processor running and very slowly pour in oil. Add buttermilk, salt & peppers. Blend until well mixed. Place in a med mixing bowl. Fold in blue cheese & green onion tops. Cover and place in refrigerator. Chill at least 4 hours. Better if chilled overnight.

Tamale Pie

Tamale Pie

2 lbs. ground beef

1 large chopped onion

1 large chopped green bell pepper

1 C. tomato sauce

1 can chopped black olives

1 1/2 C. yellow corn meal

3/4 lbs. shredded cheddar cheese

1 tsp. ground cumin or 2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. salt (once again)

 

To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 C. water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.

Egyptian Beef in Rich Onion Sauce

Egyptian Beef in Rich Onion Sauce

Egyptian Beef in Rich Onion Sauce

1 pound beef stew meat, cut into smaller pieces

2 T. butter

1 T. canola oil (not olive oil)

4 onions, very thinly sliced

2 cubes chicken bouillon

1 bay leaf

salt and ground black pepper to taste

1 1/2 cups water, or as needed

 

Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; stir and cook for 15 minutes. Add water to pot. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours. Check occasionally to make sure it doesn’t get too dry. Onions should release enough liquid along with the water to keep it moist. But if necessary, add a bit more water. When finished, beef should be very tender and the onions will have cooked down to a thick rich sauce. Serve with rice, pasta, or pita bread.

beef tenderloin with roasted shallots

beef tenderloin with roasted shallots

beef tenderloin with roasted shallots

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled

3 T. olive oil

6 cups canned beef broth

1 1/2 cups tawny Port

1 T. tomato paste

2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed

2 teaspoons dried thyme

7 bacon slices, chopped

6 T. (3/4 stick) butter

1 1/2 T. all purpose flour

1 large bunch watercress

 

Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil. Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 T. butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 T. butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

Beef Tips & Noodles

Beef Tips & Noodles

Beef Tips & Noodles

 

1 Package of stew meat

3 packages of brown gravy mix

2 C. of water

1 (small) can of mushrooms – drained

Wide egg noodles

 

The night before, sprinkle stew meat with garlic powder and salt & pepper. Place stew meat in your crock pot in the morning. Add the 3 packages of gravy mix and 2 C. of water, and the mushrooms. Cook on low for about 6 to 7 hours. Serve over hot cooked noodles.

Bacon & Beef Hot Dish

Bacon & Beef Hot Dish

3-4 strips bacon (more if you use center cut)

1 C. diced celery

1 C. diced green pepper

1 C. diced onion

1 lb. lean ground beef

3 C. cooked rice

1 can tomato soup

salt & pepper to taste

 

Dice bacon and cook over low heat to render most of the fat without overcooking — you want it a bit short of crumbly. Remove to large mixing bowl. Leave a T. or so of fat in pan. Raise heat to medium high and add vegetables and salt and pepper to taste. Sauté vegetables until tender. Don’t brown. I start with the celery and give it an extra minute or two. Add vegetables to bacon in mixing bowl. Brown ground beef, breaking into fairly small pieces. Drain and add to bacon and vegetables. Add rice and mix thoroughly. Add soup and mix again. Taste and adjust seasoning. Put in casserole (hot dish) dish and bake covered at 350 degrees for 45 minutes to an hour. Bacon never tasted so good!

Potato, Kale, and Kielbasa Casserole

Potato, Kale, and Kielbasa Casserole

3 pounds russet (baking) potatoes (about 6)

½ stick (¼ cup) unsalted butter

¾ cup chicken broth

2 tablespoons cider vinegar

2 ½ pounds kale, coarse stems discarded and the leaves washed well

½ pound Münster, grated coarse (about 2 cups)

1 pound smoked kielbasa, cut crosswise into ¼-inch-thick pieces

2 large onions, halved lengthwise and sliced thing crosswise

 

Preheat oven to 400°F. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, ½ cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Münster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.  In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Münster, and pour the remaining ¼ cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of the oven for 20 minutes, or until it is heated through.

Taco Braid

Taco Braid

1 teaspoon active dry yeast

2 tablespoons sugar, divided

3/4 cup warm water (110° to 115°), divided

2 tablespoons butter, softened

2 tablespoons nonfat dry milk powder

1 egg, lightly beaten

1/2 teaspoon salt

2 cups all-purpose flour

FILLING:

1 pound lean ground beef (90% lean)

1/4 cup sliced fresh mushrooms

1 can (8 ounces) tomato sauce

2 tablespoons taco seasoning

1 egg, lightly beaten

1/2 cup shredded cheddar cheese

1/4 cup sliced ripe olives

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.  In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.  Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.  On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.  Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.

You can use 1 1/2 cans of crescent rolls instead of making your own dough.  Lay the three blocks of dough next to each other and pinch up all the perforations to make a single sheet of dough.

Beer Batter Cheese Bread

Beer Batter Cheese Bread

Beer Batter Cheese Bread

 

3 C. Self-Rising Flour

1/4 C. Granulated Sugar

1 C. Extra Sharp Cheddar Cheese, grated

1/4 C. Green Onions, chopped

1 12-oz. can Beer

 

Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan. Reserve. In a large mixing bowl, sift flour and sugar together. Add grated cheddar cheese and chopped green onions. Thoroughly mix all ingredients together. Add beer and stir until the ingredients are uniformly moistened. Spoon bread dough mixture into a well-greased loaf pan. Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped. Cool on a wire rack, and store in an airtight container. May freeze for up to 90 days. Slice to serve. Store at room temperature in an air-tight container.

Keilbasa Casserole [Hot Dish]

Keilbasa Casserole [Hot Dish]

1lb beef keilbasa cut into rings about a 1/2 inch thick (I use Hillshire Farms)

4 med. red skin potatoes, sliced about 1/4 inch thick

1 large yellow or white onion, sliced 1/4 inch thick

Basic white sauce, using butter, flour, milk and some dillweed

 

Make white sauce first and set aside (make it on the thick side). Layer a 9 X 13 cake pan with the sliced potatoes. Cover with one third of the white sauce. Place onion slices on top of potatoes. Place sliced keilbasa on top of onions and add more sauce. Do this until all the potatoes, onions and keilbasa are used up. Bake uncovered at 350 degrees for about 45 minutes. When the potatoes are tender, it is done. Helpful Hint: If you line your pan with aluminum foil, the clean-up is easy.

Taco Meatloaf

Taco Meatloaf

 

3 eggs, lightly beaten

2 cups picante sauce, divided

1 can (16 ounces) kidney beans, rinsed and drained

1 can (11 ounces) Mexicorn, drained

1 medium onion, chopped

2 cans (2-1/4 ounces each) sliced ripe olives, drained

3/4 cup dry bread crumbs

1 envelope taco seasoning

1 teaspoon ground cumin

1 teaspoon chili powder

2 pounds ground beef

2 cups (8 ounces) shredded cheddar cheese

Additional picante sauce, optional

 

In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well.  Pat into two ungreased 9-in. x 5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a meat thermometer reads 160°.  Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired. Yield: 2 meat loaves (6 servings each).

Benedict Skillet

Benedict Skillet

Benedict Skillet

 

4 egg yolks, beaten

6 T. lemon juice

1 C. butter, melted

1 bag frozen shredded hash browns

Turkey ham, cubed

Eggs, 3 or 4 per person

 

To prepare sauce, place well beaten egg yolks in a saucepan over low heat. Slowly stir in the lemon juice. Cook, whisking constantly as you drizzle in melted butter and continue to cook until sauce thickens. In a skillet over medium heat, fry hash browns in a little oil. In another skillet, sauté cubed turkey ham in a little butter. In another skillet, fry 3 or 4 eggs per person. To serve, pile hash browns on a plate, top with ham, then eggs, and complete the Benedict Skillet with plenty of warm sauce.

Sour Cream Casserole Hot Dish

Sour Cream Casserole Hot Dish

1 lb. lean ground beef

12 oz. egg noodles

8 oz. sour cream

8 oz. cream cheese

4 oz. grated sharp cheddar cheese

2 cans tomato sauce

1 bunch green onions

 

Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13×9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.

Deviled Cauliflower

Deviled Cauliflower

Deviled Cauliflower

 

1 lb. cauliflower florets, trimmed, cut into florets

2 T. unsalted butter, melted

1-1/4 T. all purpose flour

1/2 cup plus 3 T. skim milk

1/2 bay leaf

dash of ground nutmeg

2-1/2 tsp. Dijon mustard

1/2 tsp. Worcestershire sauce

1/4 cup plus 1 T. breadcrumbs

 

Place cauliflower in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until just tender. Drain. Rinse under cold water. Drain well and transfer to a 9×13 inch baking dish. Combine 1-1/4 Tbs. Melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly. Gradually whisk in milk. Add bay leaf and nutmeg and whisk often until mixture simmers. Cover partially and simmer 3-4 minutes, stirring often, until thickened. Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf. Pour sauce over cauliflower and stir until well coated. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 350°F. Sprinkle breadcrumbs over cauliflower. Drizzle with remaining butter. Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.

Mom’s Bacon, Sauerkraut, and Noodle Hot Dish

Mom’s Bacon, Sauerkraut, and Noodle Hot Dish

1 lb. bacon  

1 bag egg noodles

1 can undrained sauerkraut

 

Cut bacon up into small pieces and then fry to a crisp. Cook egg noodles according to the directions on the bag, drain and then mix, along with the bacon and all of the bacon grease, with the can of undrained sauerkraut. Bake in a casserole (hot dish) dish at 350 degrees until thoroughly heated.

Winter Steak

Winter Steak

Winter Steak

 

1 rib eye steak, trimmed of excess fat

1 T. olive oil

2 T. Worcestershire

1 T. Dijon

1/2 tsp. seasoned salt

Red onion slices, separated into rings

3 T. goat cheese

2 T. butter, room temperature

1 finely chopped green onion

1 tsp. finely chopped parsley

1/2 tsp. melted butter

 

Heat oil in skillet. Combine Worcestershire, Dijon and seasoned salt in a small bowl and mix well. Spoon over one side of the Rib eye and place rib eye in the hot skillet, sauce side down. Spoon sauce on top of steak. Sear steak, turning once. Place onion rings in skillet beside steak. Spoon any remaining sauce on top of steak. Drizzle steak with butter. Place skillet in a 400° oven and finish cooking the steak for 15 minutes. While steak is in the oven, combine goat cheese, butter, green onions and parsley in a bowl and mix well. Place steak on a plate and top with a spoonful of the goat cheese mixture. Transfer onions to the plate, beside the steak. Serve with a baby romaine salad topped with red onion rings, quartered artichoke hearts and your favorite dressing. Note: This goat cheese topping is excellent with hot bread or on roasted potatoes.

Tuna Burgers with Wasabi Mayonnaise

Tuna Burgers with Wasabi Mayonnaise

2 pounds very cold, skinless yellowfin tuna, cut into chunks (I chill the tuna in the freezer for 10 minutes before starting – it’s a lot easier to chop and handle) 

1/3 cup fresh cilantro leaves 

3 tablespoons mayonnaise 

1 1/2 tablespoons Dijon mustard 

1/3 cup panko crumbs 

2 green onions, chopped 

1 tablespoon grated fresh ginger 

1 tablespoon soy sauce 

1 teaspoon freshly ground black pepper 

A few handfuls mixed salad greens 

6 hamburger buns, split and toasted 

2 avocados, peeled, pitted and sliced 

Fresh chives 

  

Wasabi Mayonnaise: 

1 cup mayonnaise 

2 minced green onions 

2 teaspoons wasabi powder 

2 tablespoons fresh lime juice 

1 tablespoon Dijon mustard 

Salt and pepper to taste 

  

Place first 4 ingredients in a food processor. Pulse briefly, just until the mixture is roughly chopped. Add the panko, onions, ginger, soy sauce and pepper; pulse again to combine. Form into 6 patties and place on a baking sheet or shallow baking dish. Cover and chill 30 minutes. Mix together all ingredients for the Wasabi Mayonnaise, cover and chill until serving time. Grill the burgers over medium-high heat about 3 minutes per side. Be careful not to overcook; these are best removed from the grill rare and left loosely covered for a few minutes to finish cooking to medium-rare. Overcooked tuna will be dry. Serve the burgers on lettuce lined buns and topped with the wasabi mayonnaise, avocado slices and chives.