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I haven't made a recipe post in 4-EVER! Mainly because, in the time it took to type this up, I had to say "Quit it. Stop hitting him, Jonah. Give that back. Can't you share? Who threw this? Why is this sticky? WHERE ARE YOUR SOCKS???" So...yeah.
This is our menu for the week (although I didn't realize that I had planned to make both Dilled Pot Roast and Pork Schnitzel in the same week, so I will probably just make a traditional pot roast with potatoes and carrots.)
Potato and Sausage Skillet
Cooking spray
1 (14-ounce) package smoked sausage, sliced
1 onion, cut in half and sliced
1 (20-ounce) package refrigerated red potato wedges*
1 cup fat-free, less-sodium chicken broth
1/2 cup light beer**
Heat a large skillet over medium-high heat; coat pan with cooking spray. Add sausage, and cook 4 minutes or until sausage is browned, stirring often. Remove sausage from pan, and set aside.
Add onion and potato to pan. Cook 5 minutes or until browned, stirring often. Return sausage to pan. Add broth and beer; cook 9 minutes or until liquid is almost completely evaporated. Yield: 5 (1 cup) servings.
*I just quartered some fresh small red potatoes
**I used Dos Equis lager because it's the only beer we ever have in the house.
This is a Weight Watchers recipe and it's easy, filling and quick.
Sweet and Sour Bean Salad
1 can green beans, rinsed and drained
1 can cut yellow wax beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can butter beans, rinsed and drained
1 large green bell pepper, diced
1 large red onion, sliced and separated into rings
1 (4-ounce) jar pimentos, diced
1/2 cup salad oil
2 cups thinly sliced celery
1 1/2 cups cider vinegar
2 cups sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 can tomato soup, undiluted
Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired. Yield: 6 to 8 servings.
This is a Paula Deen recipe and, while one of the most delicious things I've ever made, it makes a TON. Half or quarter the recipe, unless you or your SO works in a large office where bringing food is greatly appreciated. They love me at Caza's college.
Dilled Pot Roast
3 to 4 lb. beef pot roast
2 teaspoons dill weed, divided
salt and pepper
1/4 c. water
1 tbsp. vinegar
3 tbsp. cornstarch
1 c. sour cream or plain yogurt
Place pot roast in slow cooker with 1 teaspoon dill weed; sprinkle with salt and pepper. Add water and vinegar. Cook for 7 to 9 hours, until pot roast is tender. When pot roast is tender, take roast out and turn crockpot to HIGH. Mix cornstarch and remaining 1 teaspoon dill weed and add to juice to thicken. Stir in sour cream or plain yogurt and continue to cook for 5 to 10 minutes longer, until thoroughly heated. Serve over long-grain rice. Serves 6 to 8.
Pork Schnitzel
6 boneless pork cutlets (1/2 inch thick and 4 ounces each)
1/2 cup all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
2 eggs
1/4 cup milk
1-1/2 cups dry bread crumbs
2 teaspoons paprika
6 tablespoons vegetable oil
DILL SAUCE:
1-1/2 cups Chicken Broth, divided
2 tablespoons all-purpose flour
1/2 teaspoon dill weed
1 cup (8 ounces) sour cream
Flatten pork cutlets to 1/4-in. thickness. In a shallow bowl, combine the flour, seasoned salt and pepper. In another bowl, beat eggs and milk. In another bowl, combine bread crumbs and paprika. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.
In a large skillet, cook pork in oil, a few pieces at a time, for 3-4 minutes per side or until meat is no longer pink. Remove to a serving platter; keep warm.
For sauce, pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil). Pour over pork. Yield: 6 servings.
German Potato Salad
4 medium potatoes cut into quarters
3 slices bacon
1 medium onion, chopped (about 1/2 cup)
1 Tablespoon flour
1 Tablespoon sugar
1 teaspoon salt
1/4 teaspoon celery seed
dash of pepper
1/2 cup water
1/4 cup vinegar
Boil potatoes until tender (20-25 minutes.) Drain and cool. Fry bacon until crisp. Drain on paper towels. Stir onion into bacon grease and cook until tender. Stir flour, sugar, salt, celery seed and pepper into mixture. Cook over low heat, stirring constantly until mixture is bubbly, remove from heat. Stir in vinegar and water. Heat to boiling and stir 1 minute. Remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices until hot and bubbly.
Cheese Quesadillas with Guacamole and Pico de Gallo
Flour tortillas (preferably fresh, but supermarket will do)
Grated cheddar cheese
Grated Monterey Jack cheese
Butter
Heat a griddle or non-stick skillet over medium heat. Butter one side of each flour tortilla (you will need 2 tortillas for each quesadilla.) Sprinkle about 1/4 cup combined cheddar and Monterey Jack on to non-buttered side of tortilla; place buttered-side down on griddle. Top with other tortilla, butter side up. Cook until edges plump slightly, carefully flip and brown the other side. Cool slightly and cut into wedges.
Guacamole
1 ripe avocado
1 TBS grated onion
1/2 TBS fresh lime juice
1 TBS finely chopped tomato
Adobo seasoning to taste
Salt and pepper to taste
Mash the avocado and grate onion into mixture. Carefully stir in lime juice; fold in tomatoes. Add Adobo seasoning (can be found in supermarkers in the SW and West, probably Latin markets elsewhere) and salt and pepper to taste. Garlic powder can be added in place of Adobo, but it won't taste like mine, LOL.
Pico
1 ripe tomato, chopped
1/2 small white onion, chopped
1 serrano pepper, seeded and chopped
2 TBS chopped cilantro
Lime juice
Adobo seasoning, salt and pepper to taste
Combine all ingredients, add lime juice and seasoning to taste.
This is a meatless meal I make all the time, so I kind of winged it with the ingredients.
Chicken Spaghetti
1/2 cup Bell pepper
3 TBS butter or olive oil
1 medium Onion
2 12-oz cans Chicken broth
1 12-oz can Cream of chicken soup
1 12-oz can Cream of mushroom soup
3 cups Diced cooked chicken
1 16-oz can Rotel tomatoes
1 pound Thin spaghetti
1/2 pound Velveeta cheese, cubed
Salt and pepper
In a large skillet or cooking pot, saute bell pepper and onion in butter (or olive oil if you prefer). Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken.
Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.
In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. Stir very well to mix all ingredients evenly. Bake at 375 degrees for 30 minutes. Yield: 8 to 10
This is such a country dish. One could even say redneck. It's the sort of thing that we have at every family reunion. Caza loves it.
Old Time Gingerbread
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 taspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
6 Tablespoons unsalted butter
1/3 cup packed dark brown sugar
1/2 cup molasses
1 large egg
1/2 cup boiling water
Preheat oven to 350 degrees F. Spray a 4x8 inch loaf pan with nonstick spray and lightly dust with flour. Combine the flour, ginger, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a bowl. With an electric mixer on medium-high speed, bet the butter and brown sugar in a large bowl until fluffy, about 2 minutes. Beat in the molasses and egg until well combined. With the mixer on low speed, add the flour mixture until well blended. Beat in the boiling water. Pour the batter in the pan. bake until a toothpick inserted in the center of the loaf comes out clean, 33-35 minutes. Let cool in the pan on a rack 5 minutes. Remove from pan and cute into 15 slices.
This is a Weight Watchers recipe and when I'm working the program, I serve it with Sugar-Free Cool Whip. When I'm not working the program, I serve it with fresh whipped cream.
I'll just link to the last recipe so you can have the Pioneer Woman's step-by-step picture post. OMG -- this is the sort of thing my Mom's mother would make to take to funerals. Brings a tear to my eye.
Pioneer Woman's Prune Cake with Buttermilk Icing
Remember, as always, that I am not a vegetarian and I never met a starch I didn't like.
This is our menu for the week (although I didn't realize that I had planned to make both Dilled Pot Roast and Pork Schnitzel in the same week, so I will probably just make a traditional pot roast with potatoes and carrots.)
Potato and Sausage Skillet
Cooking spray
1 (14-ounce) package smoked sausage, sliced
1 onion, cut in half and sliced
1 (20-ounce) package refrigerated red potato wedges*
1 cup fat-free, less-sodium chicken broth
1/2 cup light beer**
Heat a large skillet over medium-high heat; coat pan with cooking spray. Add sausage, and cook 4 minutes or until sausage is browned, stirring often. Remove sausage from pan, and set aside.
Add onion and potato to pan. Cook 5 minutes or until browned, stirring often. Return sausage to pan. Add broth and beer; cook 9 minutes or until liquid is almost completely evaporated. Yield: 5 (1 cup) servings.
*I just quartered some fresh small red potatoes
**I used Dos Equis lager because it's the only beer we ever have in the house.
This is a Weight Watchers recipe and it's easy, filling and quick.
Sweet and Sour Bean Salad
1 can green beans, rinsed and drained
1 can cut yellow wax beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can butter beans, rinsed and drained
1 large green bell pepper, diced
1 large red onion, sliced and separated into rings
1 (4-ounce) jar pimentos, diced
1/2 cup salad oil
2 cups thinly sliced celery
1 1/2 cups cider vinegar
2 cups sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 can tomato soup, undiluted
Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired. Yield: 6 to 8 servings.
This is a Paula Deen recipe and, while one of the most delicious things I've ever made, it makes a TON. Half or quarter the recipe, unless you or your SO works in a large office where bringing food is greatly appreciated. They love me at Caza's college.
Dilled Pot Roast
3 to 4 lb. beef pot roast
2 teaspoons dill weed, divided
salt and pepper
1/4 c. water
1 tbsp. vinegar
3 tbsp. cornstarch
1 c. sour cream or plain yogurt
Place pot roast in slow cooker with 1 teaspoon dill weed; sprinkle with salt and pepper. Add water and vinegar. Cook for 7 to 9 hours, until pot roast is tender. When pot roast is tender, take roast out and turn crockpot to HIGH. Mix cornstarch and remaining 1 teaspoon dill weed and add to juice to thicken. Stir in sour cream or plain yogurt and continue to cook for 5 to 10 minutes longer, until thoroughly heated. Serve over long-grain rice. Serves 6 to 8.
Pork Schnitzel
6 boneless pork cutlets (1/2 inch thick and 4 ounces each)
1/2 cup all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
2 eggs
1/4 cup milk
1-1/2 cups dry bread crumbs
2 teaspoons paprika
6 tablespoons vegetable oil
DILL SAUCE:
1-1/2 cups Chicken Broth, divided
2 tablespoons all-purpose flour
1/2 teaspoon dill weed
1 cup (8 ounces) sour cream
Flatten pork cutlets to 1/4-in. thickness. In a shallow bowl, combine the flour, seasoned salt and pepper. In another bowl, beat eggs and milk. In another bowl, combine bread crumbs and paprika. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.
In a large skillet, cook pork in oil, a few pieces at a time, for 3-4 minutes per side or until meat is no longer pink. Remove to a serving platter; keep warm.
For sauce, pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil). Pour over pork. Yield: 6 servings.
German Potato Salad
4 medium potatoes cut into quarters
3 slices bacon
1 medium onion, chopped (about 1/2 cup)
1 Tablespoon flour
1 Tablespoon sugar
1 teaspoon salt
1/4 teaspoon celery seed
dash of pepper
1/2 cup water
1/4 cup vinegar
Boil potatoes until tender (20-25 minutes.) Drain and cool. Fry bacon until crisp. Drain on paper towels. Stir onion into bacon grease and cook until tender. Stir flour, sugar, salt, celery seed and pepper into mixture. Cook over low heat, stirring constantly until mixture is bubbly, remove from heat. Stir in vinegar and water. Heat to boiling and stir 1 minute. Remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices until hot and bubbly.
Cheese Quesadillas with Guacamole and Pico de Gallo
Flour tortillas (preferably fresh, but supermarket will do)
Grated cheddar cheese
Grated Monterey Jack cheese
Butter
Heat a griddle or non-stick skillet over medium heat. Butter one side of each flour tortilla (you will need 2 tortillas for each quesadilla.) Sprinkle about 1/4 cup combined cheddar and Monterey Jack on to non-buttered side of tortilla; place buttered-side down on griddle. Top with other tortilla, butter side up. Cook until edges plump slightly, carefully flip and brown the other side. Cool slightly and cut into wedges.
Guacamole
1 ripe avocado
1 TBS grated onion
1/2 TBS fresh lime juice
1 TBS finely chopped tomato
Adobo seasoning to taste
Salt and pepper to taste
Mash the avocado and grate onion into mixture. Carefully stir in lime juice; fold in tomatoes. Add Adobo seasoning (can be found in supermarkers in the SW and West, probably Latin markets elsewhere) and salt and pepper to taste. Garlic powder can be added in place of Adobo, but it won't taste like mine, LOL.
Pico
1 ripe tomato, chopped
1/2 small white onion, chopped
1 serrano pepper, seeded and chopped
2 TBS chopped cilantro
Lime juice
Adobo seasoning, salt and pepper to taste
Combine all ingredients, add lime juice and seasoning to taste.
This is a meatless meal I make all the time, so I kind of winged it with the ingredients.
Chicken Spaghetti
1/2 cup Bell pepper
3 TBS butter or olive oil
1 medium Onion
2 12-oz cans Chicken broth
1 12-oz can Cream of chicken soup
1 12-oz can Cream of mushroom soup
3 cups Diced cooked chicken
1 16-oz can Rotel tomatoes
1 pound Thin spaghetti
1/2 pound Velveeta cheese, cubed
Salt and pepper
In a large skillet or cooking pot, saute bell pepper and onion in butter (or olive oil if you prefer). Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken.
Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.
In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. Stir very well to mix all ingredients evenly. Bake at 375 degrees for 30 minutes. Yield: 8 to 10
This is such a country dish. One could even say redneck. It's the sort of thing that we have at every family reunion. Caza loves it.
Old Time Gingerbread
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 taspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
6 Tablespoons unsalted butter
1/3 cup packed dark brown sugar
1/2 cup molasses
1 large egg
1/2 cup boiling water
Preheat oven to 350 degrees F. Spray a 4x8 inch loaf pan with nonstick spray and lightly dust with flour. Combine the flour, ginger, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a bowl. With an electric mixer on medium-high speed, bet the butter and brown sugar in a large bowl until fluffy, about 2 minutes. Beat in the molasses and egg until well combined. With the mixer on low speed, add the flour mixture until well blended. Beat in the boiling water. Pour the batter in the pan. bake until a toothpick inserted in the center of the loaf comes out clean, 33-35 minutes. Let cool in the pan on a rack 5 minutes. Remove from pan and cute into 15 slices.
This is a Weight Watchers recipe and when I'm working the program, I serve it with Sugar-Free Cool Whip. When I'm not working the program, I serve it with fresh whipped cream.
I'll just link to the last recipe so you can have the Pioneer Woman's step-by-step picture post. OMG -- this is the sort of thing my Mom's mother would make to take to funerals. Brings a tear to my eye.
Pioneer Woman's Prune Cake with Buttermilk Icing
Remember, as always, that I am not a vegetarian and I never met a starch I didn't like.
