"NEW ENGLAND" POT ROAST
2 tbsp vegetable oil
4-pound beef arm, blade or cross rib pot roast
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
1 jar {8 ozs} prepared horseradish
1 to 2 tsp salt
1 tsp pepper
1 cup water
POT ROAST GRAVY {BELOW}
{1} Heat oil in 12 inch skillwt over medium heat. Cook beef in oil
until brown on all sides.
{2} Place potatoes, carrots, and onions in 4 to 6 quart slow cooker.
Place beef on vegetables. Mix horseradish, salt, pepper and water;
pour over beef.
{3} Cover and cook on low heat setting 8 to 10 hours or until beef
and vegetables are tender.
{4} Remove beef and vegetables to warm plate; keep warm. Make
PotRoast Gravy. Serve gray with beef and vegetables.
POT ROAST GRAVY
1/2 cup cold waer
1/4 cup all purpose flour
Pour juices from slow cooker into 2 cup measuring cup; skim excess
fat from juices. Add enough water to juices to measure 2 cups; pour
into medium saucepan. Shake 1/2 c cold water and flour in tightly
covered container; gradually stir into juices. Heat to boil,
stirring constantly. Boil and stir 1 minute.
Sunday, February 27, 2011
SAUGAGE POTATOE CASSEROLE
SAUGAGE POTATOE CASSEROLE
1 LB PORK SAUGAGE
1 {10 3/4 oz} can cream of muchroom soup {undiluted}
3/4 cup milk
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp.pepper
3 cups thinly sliced,peeled potatoes
1 cup shredded cheddar cheese
In a large skillet, cook saugage until no longer pink. Drain.In a
bowl, combine soup, milk, onion, salt, and pepper.In an ungreased
baking dish, layer half the potatoes, soup mixture, and saugage.
Repeat layers. Cover and bakeat 350 for 1 1/2 hours or until
potatoes are tender. Uncover and sprinkle with cheese. return to
oven until cheese is melted, about 5 minutes.
1 LB PORK SAUGAGE
1 {10 3/4 oz} can cream of muchroom soup {undiluted}
3/4 cup milk
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp.pepper
3 cups thinly sliced,peeled potatoes
1 cup shredded cheddar cheese
In a large skillet, cook saugage until no longer pink. Drain.In a
bowl, combine soup, milk, onion, salt, and pepper.In an ungreased
baking dish, layer half the potatoes, soup mixture, and saugage.
Repeat layers. Cover and bakeat 350 for 1 1/2 hours or until
potatoes are tender. Uncover and sprinkle with cheese. return to
oven until cheese is melted, about 5 minutes.
SPINACH BALLS
SPINACH BALLS
2 {10 OZ} boxes of chopped spinach
2 1/2 cup herb stuffing
3/4 cup butter, soften
4 eggs
3/4 cup parmesan cheese
1 large, minced onion
3/4 tsp. thyme
1 tsp. garlic powder
Cook spinach following box directions. Drain well. Combined other
remaining ingredients, then add to spinch. Roll into bite-size
balls. Bake ar 350 for 20 minutes on a cookie sheet. Serve warm.
NOTE: Can be frozen before and after baking
2 {10 OZ} boxes of chopped spinach
2 1/2 cup herb stuffing
3/4 cup butter, soften
4 eggs
3/4 cup parmesan cheese
1 large, minced onion
3/4 tsp. thyme
1 tsp. garlic powder
Cook spinach following box directions. Drain well. Combined other
remaining ingredients, then add to spinch. Roll into bite-size
balls. Bake ar 350 for 20 minutes on a cookie sheet. Serve warm.
NOTE: Can be frozen before and after baking
CREAMY CHICKEN AND VEGETABLES
CREAMY CHICKEN AND VEGETABLES
1 Can {10 3/4 oz} condensed cream of chicken soup with herbs
2 Leeks {about 8 oz},white and light green parts thinly sliced
{1 1/2 cups}, rinsed, OR 1 1/2 cups sliced scallions
4 Whole chicken legs {about 2 1/2 lb}, skin removed
4 medium new potatoes {about 12 oz}, cut in 1 1/2-in. chunks
8 oz Baby carrots {1 1/4 cups}
1 Tbsp Dijon mustard
2 Tbsp each Snipped dill and Sliced scallion
{1} Stire soup and leeks in a 3 1/2-qt or larger slow cooker until
blended. Add chicken legs, potatoes and carrots; stir to mix and
coat well.
{2} Cover and cook on low 7 to 9 hours until chicken, potatoes and
carrots are tender when pierced.
{3} Remove chicken and vegetables to serving bowl with a slotted
spoon. Add musted to cooker; whisk until smoth. Stir in the dill and
scallion; spoon over chicken and vegetables.
1 Can {10 3/4 oz} condensed cream of chicken soup with herbs
2 Leeks {about 8 oz},white and light green parts thinly sliced
{1 1/2 cups}, rinsed, OR 1 1/2 cups sliced scallions
4 Whole chicken legs {about 2 1/2 lb}, skin removed
4 medium new potatoes {about 12 oz}, cut in 1 1/2-in. chunks
8 oz Baby carrots {1 1/4 cups}
1 Tbsp Dijon mustard
2 Tbsp each Snipped dill and Sliced scallion
{1} Stire soup and leeks in a 3 1/2-qt or larger slow cooker until
blended. Add chicken legs, potatoes and carrots; stir to mix and
coat well.
{2} Cover and cook on low 7 to 9 hours until chicken, potatoes and
carrots are tender when pierced.
{3} Remove chicken and vegetables to serving bowl with a slotted
spoon. Add musted to cooker; whisk until smoth. Stir in the dill and
scallion; spoon over chicken and vegetables.
CORN TORTILLA CHICKEN LASAGNA
THIS RECIPE WAS SHARED WITH ME FROM MY FRIEND GAIL, AND IT WAS OKAY WITH HER FOR ME TO SHARE IT............
CORN TORTILLA CHICKEN LASAGNA
Alison and Larry Gilmore's Corn Tortilla Chicken Lasagna
With Extra Beans, This Southwest-style Lasagna Can Feed More
People
People
From the Kitchen of Alison and Larry Gilmore
Servings: Over 8
Difficulty: Moderate
Cook Time: 60-120 min
feed the homeless in their town's park every Sunday. This
belly-filling dish feeds a crowd.
This recipe appears in the "The Taste of Home Cookbook: Cooks Who
Care Edition."
Ingredients
6 cups chicken breast, cooked and cubed
2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and
drained
3 jars (16 ounces each) salsa
3 cups (24 ounces) sour cream
3 green peppers, large and chopped
3 cans (3.8 ounces each) ripe olives, sliced and drained
3 cups (12 ounces) Monterey Jack cheese, shredded
3 cups (12 ounces) cheddar cheese, shredded
Directions
tortillas.
Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa,
1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives,
1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
Repeat layers twice.
Cover and bake at 350° for 25 minutes. Uncover; bake 10-15
minutes longer or until cheese is melted.
Monday, February 21, 2011
SLOW COOKER PEPPER PORK CHOPS
SLOW COOKER PEPPER PORK CHOPS
Ingredients
- 2 cups vegetable broth
- 1/2 cup kosher salt
- 1/2 cup light brown sugar
- 2 tablespoons black peppercorns, slightly crushed
- 1 pound ice
- 4 (1 to 1 1/2-inch thick) bone-in pork chops
- 2 teaspoons kosher salt
- 3 ounces dried apple slices
- 2 tablespoons olive oil
- 1 large onion, julienned
- 1 1/2 cups chicken broth
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon dried thyme
Directions
Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglazed. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglazed. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
Tuesday, February 15, 2011
WHITE WINE PASTA SAUCE
WHITE WINE PASTA SAUCE
(make sure you give your self about 3 hrs prior to making dinner/lunch to start this. It has to sit on the stove and reduce.)
Ingredients:
4 Tablespoons of flour
4 Tablespoons of butter
1/2 teasp. of black pepper (or more if you like)
1 teasp. of salt
1 teasp. of Garlic powder
1 teasp. of onion powder
32 oz. chicken broth
64 oz. white wine (chardonney is what I used out of the box of "frazia" but any white wine will do.)
1 teasp. of lemon juice
1 Tablespoon of sugar
1 Tablespoon of balsamic vinegar
(i used fresh herbs but you can make it with dry. I did that the first time when I made the sauce with the tomatoes.) I will give you the dry ingredients..because I am thinking you won't have access to the fresh ones. however if you decide to add the fresh: it is 1 cup of basil, 1/2 cup of oregano, 1/4 cup of lime basil, 1/4 cup of parsley. Basically a total of 2 cups of fresh herbs..however you want to combine them.
Dry herbs:
1 Tablespoon of Basil
1 Tablespoon of Italian seasoning
1 teaspoon of oregano (this is very strong when dryed that is why i say only a teaspoon, but it's up to you.)
1 Tablespoon of parlsey
Directions:
In a big pot, over medium heat melt the butter and the flour with a whisk. This will make a paste. YOu want to cook this paste for 1 minute until you smell a little nutty smell.
Then add the salt, pepper, garlic powder, onion powder. Slowly by 1/4 cups add the chicken stock. When all incorporated it will look like a smoother but runny paste. Then add the white wine the same way. You must add this very slowly or it will clump up and you will have chunkies in the sauce. Then when you have all the wine in add the Lemon juice, sugar, balsamic vinegar, and any DRY herbs at this time. If you are using fresh wait until the end because fresh herbs are as potant as dry. You want to bring this mixture to a rolling boil without a lid, and then turn it down to medium to simmer. You will need to simmer this roughly 2 hours. But, basically you want it to reduce by half. This gives it that concentrated flavor. If you are using fresh herbs go ahead and add them in the 2nd hr..if not just go another hour to let simmer. Taste it..sometimes you can add more garlic powder, onion powder, or more (other spices in your closet)..
Remember sauce will be runny but should be flavorful. If you want to thicken it from last time increase the flour and the butter by 2 tablespoons each. So 6 Tablespoons of flour, and 6 tablespoons of butter. Up to you. Just remember to stir it every so often. NO LID! Not having the lid on lets the mixture reduce.Cheers!
Ingredients:
4 Tablespoons of flour
4 Tablespoons of butter
1/2 teasp. of black pepper (or more if you like)
1 teasp. of salt
1 teasp. of Garlic powder
1 teasp. of onion powder
32 oz. chicken broth
64 oz. white wine (chardonney is what I used out of the box of "frazia" but any white wine will do.)
1 teasp. of lemon juice
1 Tablespoon of sugar
1 Tablespoon of balsamic vinegar
(i used fresh herbs but you can make it with dry. I did that the first time when I made the sauce with the tomatoes.) I will give you the dry ingredients..because I am thinking you won't have access to the fresh ones. however if you decide to add the fresh: it is 1 cup of basil, 1/2 cup of oregano, 1/4 cup of lime basil, 1/4 cup of parsley. Basically a total of 2 cups of fresh herbs..however you want to combine them.
Dry herbs:
1 Tablespoon of Basil
1 Tablespoon of Italian seasoning
1 teaspoon of oregano (this is very strong when dryed that is why i say only a teaspoon, but it's up to you.)
1 Tablespoon of parlsey
Directions:
In a big pot, over medium heat melt the butter and the flour with a whisk. This will make a paste. YOu want to cook this paste for 1 minute until you smell a little nutty smell.
Then add the salt, pepper, garlic powder, onion powder. Slowly by 1/4 cups add the chicken stock. When all incorporated it will look like a smoother but runny paste. Then add the white wine the same way. You must add this very slowly or it will clump up and you will have chunkies in the sauce. Then when you have all the wine in add the Lemon juice, sugar, balsamic vinegar, and any DRY herbs at this time. If you are using fresh wait until the end because fresh herbs are as potant as dry. You want to bring this mixture to a rolling boil without a lid, and then turn it down to medium to simmer. You will need to simmer this roughly 2 hours. But, basically you want it to reduce by half. This gives it that concentrated flavor. If you are using fresh herbs go ahead and add them in the 2nd hr..if not just go another hour to let simmer. Taste it..sometimes you can add more garlic powder, onion powder, or more (other spices in your closet)..
Remember sauce will be runny but should be flavorful. If you want to thicken it from last time increase the flour and the butter by 2 tablespoons each. So 6 Tablespoons of flour, and 6 tablespoons of butter. Up to you. Just remember to stir it every so often. NO LID! Not having the lid on lets the mixture reduce.Cheers!
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