Post by nybirder on Sept 30, 2016 14:50:57 GMT -5
Cooking for Two
2010 October Recipes
1. Blackened Grouper
2. Mac & Cheese Bake with Scrambled Eggs
3. Individual Chicken Pot Pies
4. Creamy Scalloped Potatoes For Two
5. Pizza Beef Loaf
6. BBQ Beef Bowl
7. Beef Patties In Onion Gravy
8. Crumbled Thai Beef
9. Zesty Burger Soup (Crockpot)
10. Brussels Spouts In Mustard Sauce - For 2
11. Mini Crockpot Meatloaf
12. Crockette Chicken In A Pot
13. Crockette® Rice Pudding
14. Individual Meatloaves For 2
15. Crockpot Enchilada Casserole.
16. Hamburger & Rice
17. Beef Bolognese Sauce.
18. Ranch Style Bean Stew
19. Bourbon Chicken
20, Solo Chicken Stroganoff
21. Shepherd’s Pie Variation22. Mushroom Barley Soup with Meat
23. Pork with Spicy Sweet Pepper Sauce
24. Homemade Bisquick Mix
25. Creamy Slow Cooker Chicken Dinner
26. French Quarter Chicken with Pasta
27. Special Fried Rice
28. Ham & Shells Alfredo
29. Mary’s Rice
30. Pear Blueberry Crisps
31. Parmesan Pork Tenderloin
32. Special Strip Steaks
33. Spinach Turkey Wraps
34. Garlic-Herb Red Snapper
35. Smothered Pork Chop(S)
36. Beef Stew
37. Smoked Sausage & Rice Skillet Dinner
Blackened Grouper
SusanMarie
This method was created by Paul Prudhomme in NOLA and has become a staple in many locales. The flavor of the cajun seasoning does not hide, but rather enhances the natural flavor of the milder fish used.
1 lb Grouper
2 Tbsp Cajun Seasoning
2 Tbsp Olive Oil
Heat your cast iron skillet over medium-high heat. Add your olive oil, once the skillet is hot. Rub the seasoning over the outside of the grouper, and place it skin side down in the skillet. Allow it to cook for 5 minutes, and then flip it over to the other side. Allow it to cook for an additional 3-5 minutes or your desired doneness. Serve hot, right out of the skillet.
Serves: 2
MAC & CHEESE BAKE WITH SCRAMBLED EGGS
Beema
1 Box macaroni and cheese dinner (Kraft, the Cheesiest)
2 hot dogs
4 eggs
1 cup freshly shredded mozzarella or Swiss cheese
Preheat oven to 350°
Prepare macaroni and cheese dinner per the instructions on the box, using a little more milk and butter than asked for.
Whisk a little milk and black pepper with the eggs, melt a bit of butter in a small saucepan, and slowly, over low heat, allow the eggs to begin to cook; gently turn and cook, slowly, keeping eggs cooking and turning to keep them fluffy. Before eggs are fully cooked, remove from the heat and let sit for a few minutes.
Slice each hot dog down the middle lengthwise and then slice into 1/4" pieces. Arrange piece on the bottom of an 8 x 8 glass baking dish. Pour in the prepared macaroni dinner, stir in the eggs and mix with the meat. Sprinkle the top with the freshly shredded cheese. Bake for 30 minutes or until bubbly.
Serve, and then go back for seconds.
Individual Chicken Pot Pies
thegeema
1 cup chopped onion
1 cup chopped carrot
1/3 cup butter or margarine, melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
4 cups chopped cooked chicken
1 cup frozen English peas, thawed
1 teaspoon salt
1/4 teaspoon pepper
Basic Pastry
Cook first 3 ingredients in butter in a skillet over medium heat until tender. Add flour, stir until smooth. Cook, stirring constantly, 1 minute.
Add chicken broth and half-and-half; cook, stirring constantly, until thickened and bubbly.
Stir in chicken, peas, salt, and pepper.
Divide Basic Pastry into 8 equal portions. Roll 4 portions of pastry into 10-inch circles on a floured surface. Place in 4 (6-inch) pie pans.
Spoon chicken mixture evenly into each of the prepared pie pans.
Roll remaining 4 portions of pastry to 7-inch circles on a floured surface. Place pastry circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.
Bake, uncovered, at 400°F for 35 minutes or until crust is golden brown. Yield: 4 servings.
BASIC PASTRY
4 cups all-purpose flour
2 teaspoons salt
1 1/2 cups plus 1 tablespoon shortening
1/3 to 1/2 cup cold water
Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle cold water, 1 tablespoon at a time , over surface; stir with fork until dry ingredients are moistened. Shape into a ball; chill. Yield: pastry for 4 (6-inch) pies.
Source: Southern Living All-Time Favorite Chicken Recipes
Creamy Scalloped Potatoes for Two
NYBirder
2 tablespoons all-purpose flour
1 1/4 cups milk (reduced or low-fat is OK)
1 garlic clove (or equivalent in garlic powder)
1 teaspoon butter or margarine
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
4 thin onion slices
2 medium russet potatoes (6-7 oz. each), peeled and thinly sliced
Preheat oven to 350 degrees.
In a saucepan, stir flour and milk until smooth. Add garlic, butter and salt; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted.
In a greased 1-quart baking dish, layer onion and potato slices; pour sauce over all. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes longer or until the potatoes are tender. This is the timing given in the original recipe--I usually have to bake mine over an hour.
PIZZA BEEF LOAF
Geema
Leftovers makes good meatloaf sandwiches.
Good microwave recipe!! (can bake in oven)
1 1/2 lb ground beef
3/4 C (about 18) crushed saltine crackers
1 medium onion, chopped
1 egg
1 (8 oz) can tomato sauce
1 t salt
1/2 t sage
1/2 t oregano
1/4 t garlic powder
1/8 t pepper
1/4 C ketchup
2 oz mozzarella cheese, shredded
6 stuffed green olives, sliced (optional)
Oregano for garnish
Mix together lightly ground beef, cracker crumbs, onions and egg. Stir together tomato sauce, salt, sage, oregano, garlic powder and pepper; add to meat mixture and mix together lightly but thoroughly. Place mixture in an 8 or 9-inch round glass baking dish, *pressing down lightly to flatten top. Spread ketchup over top of meat. Cover with wax paper; place in microwave oven and cook at medium for 12 minutes or high for 9 minutes. Turn dish a half turn and continue cooking at medium 14 minutes or at high 9 minutes. Sprinkle with cheese, olives and oregano; continue cooking 15 seconds. Let stand 5 minutes. Cut into wedges to serve. Makes 6 servings
Note: For conventional cooking bake in a 350°F over for 60 – 75 minutes.
I make a hole in center so it looks like a ring – bakes even throughout. Shape around a juice glass (remove glass before baking - either in Microwave or Conventional Oven)
BBQ Beef Bowl
CanNerd
1 lb ground beef, lean
1 green bell pepper, chopped
1 yellow onion, chopped
1 14 1/2 oz can diced tomatoes, undrained
1 cup frozen corn
1/2 cup Kraft Original Barbecue Sauce
1. COOK meat with peppers and onions in large skillet on medium-high heat for 5 minutes, or until meat is browned, stirring occasionally.
2. ADD tomatoes, corn and barbecue sauce; mix well. Reduce heat to medium, simmer 15 minutes; stirring occasionally.
3. SERVE over rice. Top with shredded cheese and green onions
Servings: 4
Note: For spicier flavor, stir in hot sauce or ground red pepper (cayenne) to taste.
Beef Patties in Onion Gravy
CanNerd
PATTIES:
1 pound ground beef
1 egg
1/2 cup dry breadcrumbs
1/2 envelope dry onion soup mix
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
GRAVY:
1/2 envelope dry onion soup mix
2 cups water
2 tablespoons flour
1. Combine all patty ingredients;mix thouroughly with your hands and shape into 4 patties.
2. Spray a non-stick skillet, and brown patties on both sides.
3. Add dry onion soup mix and 1 1/2 cup water.
4. Cover pan tightly and simmer for 20 minutes.
5. Remove patties to a plate.
6. In a gravy shaker or jar, combine 1/2 cup water with 2 tbs. flour.
7. Stir flour and water into onion gravy.
8. Stir constantly with a whisk until it comes to a boil.
9. Boil 1 minute.
10. Return patties to pan.
11. Serve with mashed potatoes or hot cooked noodles.
Servings: 4
Prep Time:: 10 minutes
Crumbled Thai Beef
CanNerd
1 tsp vegetable oil
3 red chili peppers, finely chopped
1 lb ground beef
1 1/2 Tbs fish sauce
4 springs onions, chopped finely
1 lime, juice of or lemon, juice of
1 cup chopped cilantro
1. Put the oil in a frying pan and saute for a couple of minutes until aromatic.
2. Add the beef and cook stirring over high heat until browned.
3. Add the fish sauce and cook until all the liquid has evaporated.
4. Toss in the spring onions, juice and coriander.
5. That's it- ready to serve as you wish (if you can stop eating it straight from the pan!).
Servings: 2
Prep Time:: 5 minutes
Note: I got this one from Nigella. It is SO easy and very tasty. Nigella recommends serving it in lettuce wraps, but I have used it in tortillas and even as the filling for spring rolls which were to die for! Enjoy.
Zesty Burger Soup (CrockPot)
CanNerd
1 lb lean ground beef, browned and drained (or turkey)
2 10.5 oz can Ro*Tel Diced Tomatoes & Chilies
1 15 oz can whole kernel corn, undrained
1 15 oz can black beans, drained and rinsed (or 1/2 cup dried beans soaked overnight)
4 cups chicken broth
shredded cheddar cheese (to add later, optional)
1. Use a 6-quart slow cooker. Brown meat in a skillet on the stovetop, and drain. Put into your cooker. Add the whole cans of tomatoes and chiles and corn. Drain and rinse off the beans and add. Pour in the chicken broth.
2. That's it! Really!
3. Cover and cook on low for 6 to 8 hours, or until the flavors have melded. Serve with shredded cheddar cheese and buttered bread (we found a great new bakery close by that has gluten free baguettes. SCORE!)
Servings: 6-8
Nutrition (per serving): 78 calories, 11 calories from fat, 1.2g total fat, 0mg cholesterol, 1017.2mg sodium, 247.9mg potassium, 12.5g carbohydrates, 1.9g fiber, 4.2g sugar, 4.4g protein.
Brussels Sprouts in Mustard Sauce - for 2
Lilly
1/2 pounds small Brussels sprouts
Salt
1 T butter
1 T mustard
Salt and pepper to taste
Clean Brussels sprouts - rinse. Cut of stem end and remove any loose leaves (good snack while cooking). If unable to get small Brussels sprouts - cut large ones in half from stem end after cutting off end.
Bring salted water to boil. Drop Brussels sprouts in and cook about 8 minutes - or until tender but still bright green.
Drain into colander.
Plan pan back on stove over medium heat and add butter. Allow to melt. Add mustard and stir together. Toss in Brussels sprouts and toss to mix cooking briefly over medium heat for a minute or so. Brussels sprouts should remain bright green.
Season with salt and pepper to taste.
Mini Crockpot Meatloaf
Beema
1 (10-3/4 oz) can condensed cream of mushroom soup
1 1/4 cups water or beef broth
1/4 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons ketchup
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/8 teaspoon pepper
1/2 pound lean ground beef
In a small bowl, combine soup and water (or broth), stir until well-blended. Pour half into a 1.5 quart slow cooker; cover and refrigerate remaining soup mixture (for gravy when meatloaf is ready to serve).
In a bowl, combine all remaining ingredients, except beef, mixing well. Crumble beef over the mixture, and mix well, using your freshly washed hands. Form into a loaf, and place the loaf into the slow-cooker. Wash your hands. Cover and cook on low for 5 to 6 six hours.
For gravy, put the remaining soup mix in a small saucepan, add a bit of Worcestershire sauce, if desired, stir until heated through.
Serve with hot mashed potatoes.
Crockette Chicken in a Pot
SusanMarie
1 small carrot -- sliced
1/2 stalk celery -- sliced
3 thin onion slices
2 chicken pieces (up to 3--breasts/thighs)
1/2 teaspoon salt
1 dash pepper
2 tablespoons water
Basil leaves
Place vegetables in bottom of Crockette.
Arrange chicken on top.
Add salt and pepper.
Pour water over all.
Sprinkle with basil leaves, if desired.
Cover; cook 7 to 10 hours
(Editor’s note: A Crockette was a very small crock pot that cooked at a low temperature and is no longer in production. Newer crockpots cook at a safer, higher heat. Use a 1½ quart pot for this recipe and cut the cook time. Check your crock pot instructions for guidance.)
CROCKETTE® RICE PUDDING
SusanMarie
2 cups milk
1/3 cup rice
1/4 cup sugar
1 egg 1 tsp butter
1 tsp vanilla
1/8 tsp cinnamon
pinch of salt
pinch of nutmeg
Grease Crockette
Dissolve sugar in milk and mix all ingredients together in Crockette.
Cook for about 3 to 4 hours, stirring occasionally.
(Editor’s note: A Crockette was a very small crock pot that cooked at a low temperature and is no longer in production. Newer crockpots cook at a safer, higher heat. Use a 1½ quart pot for this recipe and cut the cook time. Check your crock pot instructions for guidance.)
Individual Meatloaves for Two
Lilly
2 teaspoons olive oil
1 cup onions, chopped
1/4 teaspoon thyme, dried
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon Worcestershire sauce
2 Tablespoons chicken broth*
1 Tablespoon tomato paste
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 cup catsup
1.
Preheat the oven to 350 degrees F.
2.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
3.
Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
4.
In a large bowl, combine the ground beef, onion mixture, bread crumbs, and egg, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
5.
Divide the mixture into 2 portions and shape each portion into a small loaf on a sheet pan. Spread with desired amount of catsup on the top of each portion.
6.
Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
Crockpot Enchilada Casserole.
grateful servant_az
1 lb. extra lean ground beef
1 onion, diced (it called for 1/2 cup)
16 oz. tomato sauce
1 t. chili powder
1 t. ground cumin
1 t. minced garlic
1/2 t. oregano leaves
1/2 t. ground red pepper (optional)
8 3/4 oz. can whole kernel corn, undrained
15 oz. can black beans, drained and rinsed
4 oz. can diced green chilies, undrained
6 flour tortillas (8 inch diameter)
Two c. shredded cheddar cheese
Preheat oven to 350. Brown beef and onion in large skillet on medium high heat; drain. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except red pepper and bring to boil. Reduce heat to low and simmer 5 minutes. Add red pepper if using (I used it and it wasn't hot). I did the layering slightly differently. I used 1/3 of ground beef on bottom of 9 x 13 greased pan. Top with 3 tortillas, overlapping as needed. Top with another 1/3 of meat mixture and 1/2 of cheese. Put the other 3 tortillas on top of the cheese layer, then use remaining meat mixture and remaining cheese. Bake for 15 minutes or until cheese is melted.
Hamburger & Rice
Judahl
1 lb. hamburger browned with
1/2 cup chopped onion
1 cup rice
2 cups water
1 can cream of mushroom soup
1 can of millk
Bring water to a boil. Add rice and simmer for 20 min.
Drain hamburger. Add 1 can Cream of mushroom soup, and 1 can of milk. Mix together over low heat. Add rice and heat through. Eat like this or use as stuffing for stuffed peppers or zucchini boats. If you eat it like this then add 1/2 cup chopped sweet peppers, if you like.
Beef Bolognese Sauce
Jetfan27
1 lb. beef
2 onions, chopped
1 carrot, grated
2 cloves garlic, minced
1/2 C red wine
2 cans crushed tomatoes
1 can tomato paste
2 tbs. olive oil
1 1/2 tsp. oregano
1 tsp. basil
salt and pepper
In a big pot, add olive oil and brown meat. Add all the vegetables and cook for a few minutes .Add S& P and the herbs. Add the wine. Add the tomatoes. Cover and reduce heat. Cook for a few hours to really blend the flavors Pour over your favorite pasta or even make an interesting sloppy Joe.
Ranch-Style Bean Stew
rwbostian
Good on a cool day and easy to make!
3 medium potatoes - cubed and boiled
1 pound hamburger meat - scrambles
2 15 oz cans of Ranch Style Beans
Mix all together and serve with corn bread
Bourbon Chicken
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2-1 tablespoon olive oil
1/2 garlic clove, crushed
1/8 teaspoon ginger
3/8 teaspoon crushed red pepper flakes
1/8 cup apple juice
1/4 cup light brown sugar
1 tablespoon ketchup
1/2 tablespoon cider vinegar
1/4 cup water
1/4 cup soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.
SOLO CHICKEN STROGANOFF
Tasty
1 b’less s’less chicken breast, cut in strips
1 c sliced fresh mushrooms
1/3 c chopped onions
1/3 c chopped green pepper
2 tbsp butter
1 tbsp flour
1/2 c chicken stock
2 tbsp sour cream
1/4 tsp salt
1/8 - 1/4 tsp pepper
1/8 tsp ground nutmeg
Hot cooked pasta
Saute the chicken, onions, peppers and mushrooms in the butter in a large skillet, until chicken is no longer pink. Combine flour and stock until smooth. Gradually add to the skillet. Bring to a boil and cook until thickened. Reduce the heat, add sour cream, and seasonings. Cook and stir until heated thru’. Do NOT boil. Serve over hot pasta. Serves 1.
Shepherd’s Pie Variation
Beema
2 1/2 cups mashed potatoes (use leftovers, frozen or flakes - whatever works)
3/4 pound ground beef
1/3 cup diced onion
1/3 cup diced green pepper
1 8.5 oz can baby June peas, drained
1 8.5 oz can whole kernel corn, drained
1 7 oz can mushroom stems and pieces
1 tablespoon prepared minced garlic
black pepper to taste
2 cups shredded Cheddar cheese, divided
1/2 cup sour cream
Prepare mashed potatoes, per package directions.
Cook ground beef, onion, green pepper until beef is no longer pink, drain well. Return to skillet and add peas, corn, garlic, pepper, 1 cup cheese and sour cream. Stir well.
Spread beef mixture in a lightly greased 11 x 8 glass baking dish. Spread mashed potatoes evenly over the top. Bake at 350° for 20 minutes. Sprinkle remaining one cup of cheese over top and bake another ten minutes.
Option: Sprinkle some crushed potato chips over the top, and put under the broiler for a minute or two to brown the top.
Mushroom Barley Soup with Meat
NYBirder
Serves 4.
3/4 lb. lean ground beef (or 1 1/2 cups diced cooked chicken or beef)
1/2 lb. sliced fresh mushrooms (I used baby portobellas)
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 minced garlic clove
1 small bay leaf
Pinch of dried thyme leaves, rosemary, or herbs of your choice
2 tbsp. butter
1 tbsp. flour
4 cups beef or chicken broth (I used a box of Kitchen Basics beef stock)
1/2 cup barley
Salt and pepper to taste
If using cooked chicken or beef, skip this step. If using ground beef, saute in a little oil until no longer pink. Remove from pot onto paper a paper towel and pour off any extra fat in pot.
Saute mushrooms, onion, celery, garlic and carrots in butter over low heat 10 minutes, stirring often. Stir in flour and broth, bay leaf and herbs. Add barley and simmer until barley is cooked, about 1 to 1 1/2 hours, stirring occasionally. You'll probably need to add a little water if it gets too thick.
If using cooked meat, add now. Salt and pepper to taste. The soup thickens as it sits—adjust by adding a little water.
Pork with Spicy Sweet Pepper Sauce
Tasty
1 pork tenderloin, (14 oz/400 g)
1 clove garlic, minced
¼ tsp grated gingerroot
1/4 tsp salt
1/4 tsp pepper
2 tsp vegetable oil
Sauce:
2 tsp vegetable oil
1/4 sweet red peppper
1 hot red pepper, coarsely sliced
1 clove garlic, minced
3 tbsp smooth Thai chili sauce
1 tbsp packed brown sugar
1 tbsp rice vinegar
1 tbsp sodium-reduced soy sauce
1 tsp minced gingerroot
1 green onion, chopped
Preparation:
Sprinkle pork with garlic, ginger, salt and pepper; let stand for 10 minutes.
In ovenproof skillet, heat oil over medium-high heat; sear pork all over, about 5 minutes.
Transfer to 400°F (200°C) oven; roast until juices run clear when pork is pierced and just a hint of pink remains inside, 15 to 20 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.
Sauce: Meanwhile, in small saucepan, heat oil over medium heat; cook red pepper, hot pepper and garlic until tender, about 3 minutes.
Stir in chili sauce, sugar, vinegar, soy sauce and ginger; simmer, stirring, until reduced to 1/2 cup (125 mL), about 4 minutes. Stir in green onion. Pour sauce over pork to serve.
Homemade Bisquick Mix (to make 7 C)
Geema
6 cups all purpose flour
3 tablespoons baking powder
1 tablespoon salt 1 cup vegetable shortening
Sift flour, baking powder and salt three times into a large bowl.
2 Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3 Store mixture in airtight container in the refrigerator up to 4 months.
4 Use whenever your recipe calls for "Bisquick mix".
Creamy Slow Cooker Chicken Dinner
Beema
3 chicken skinless chicken thighs
3 medium potatoes, diced
1 1/2 cups carrot chips
1 11 oz can cream of celery soup
3/4 can milk
2 teaspoons dry parsley flakes
1 teaspoon onion powder
1 teaspoon lemon pepper
2 teaspoons Worcestershire sauce
1/4 cup crumbled feta or blue cheese
Put the potatoes and carrots in a 3 qt. slow cooker. Put the chicken pieces on top of the vegetables.
In a medium bowl, mix the soup, milk, parsley, onion powder, lemon pepper and Worcestershire Sauce. Mix well, and let stand a few minutes. Mix again, and then pour over the chicken. Cover and cook on LOW for 6 to 8 hours, or until chicken is thoroughly cooked. 30 minutes before turning the cooker off, sprinkle the crumbled cheese over the food. Stir before serving.
French Quarter Chicken with Pasta
Beema
CHICKEN:
4 tablespoons butter
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup sliced onion
1 clove garlic, minced
2 boneless, skinless chicken breasts
SAUCE:
4 to 6 mushrooms, sliced
1 medium tomato, chopped
1 cup chicken broth
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoons dried thyme
PASTA:
8 oz. fettuccine pasta, cooked according to package directions
2 tablespoons butter
2 teaspoons chopped parsley for garnsh.
In a large skillet, melt the 4 tablespoons butter and sauté the bell peppers, onion and garlic for about 8 minutes or until soft. Set skillet and veggies aside.
Cut the chicken into bite-sized pieces and in a separate skillet, sauté the chicken in the olive oil until cooked through. Using a slotted spoon, transfer the chicken pieces to the pan with the veggies. Set aside.
To make the sauce, in the same pan you used to cook the chicken, sauté the mushrooms just a bit, until they absorb some of the liquid. Then add the tomato, chicken broth, salt, cayenne, paprika, pepper, and thyme. Simmer for 10 minutes, until the sauce is slightly thickened, stirring from time to time.
Add the simmered sauce to the chicken and vegetables and simmer for another 5 minutes, until everything is heated through and the flavors are well combined.
Toss the cooked pasta with 2 tablespoons butter and plate individually. Top with the chicken and sauce, garnish with parsley and serve.
Special Fried Rice
Beema
(*) 1 cup long-grain rice (make ahead of time as the rice needs to be cold)
(*) 2 tablespoons peanut oil, divided
(*) 2 or 3 medium eggs
(*) 1 tablespoon soy sauce
1 teaspoon ground ginger
(*) 4 scallions, trimmed and chopped
At least one or more of the following:
3/4 cup canned peas
1/2 cup canned corn kernels
1/2 cup canned bean sprouts
1/2 cup red bell pepper, diced and sautéd
And, if desired, 1 cup cooked whole shrimp, diced cooked chicken, diced cooked beef or pork.
To taste: black pepper, or lemon pepper
Cook the rice in lightly salted boiling water according to package directions. Let cool on counter, or refrigerate until ready to continue.
Heat the wok or skillet, and add 1 tablespoon oil. Whisk the eggs, soy sauce and ginger together and pour into the pan, cook until set. Remove the set egg, cool and cut into shreds, and set aside.
Wipe the pan clean. Add the remaining oil to the pan. Using your hands to break apart, add the cooled rice and stir fry for 2 to 3 minutes. Then, add the eggs and whatever vegetables and meat you are using, and stir fry for another 2 to 3 minutes, or until heated through. Sprinkle with pepper. Serve immediately.
Ham & Shells Alfredo
Beema
2 whole shallots, sliced
1/4 cup diced green pepper
4 oz. sliced mushrooms
2 oz. (1/2 can) mild green chiles
1 tablespoon butter
1/2 teaspoon nutmeg
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
8 oz. diced cooked ham cubes
1 (15 oz.) jar Alfredo sauce
6 to 8 oz. medium pasta shells.
In a large skillet, melt buttter and sauté the shallots, green pepper and mushrooms until tender. Stir in the green chiles, add the nutmeg, mustard, Worchestershire sauce, and ham cubes. Stir in the Alfredo sauce, and cook over medium heat until sauce begins to bubble. Cover and remove from the heat. Allow flavors to mingle.
Prepare shells according to package directions and to your preference. Shells will not be baked in this recipe so, be sure they are as tender as you like them to be. Drain well, and stir to remove trapped water from the inner curves. (Tip: I put a wire screen over the top of the colander, turn it all upside down to remove more of the water. Turn back and forth a few times and most water will be removed).
Return skillet to medium low heat, add pasta to the skillet and heat until bubbly once again.
Mary's Rice
Tasty
2 cups uncooked rice
3 1/2 cups boiling water
1 packet onion soup mix
1 pepper, chopped
1 stick celery, chopped
2-3 green onions, sliced
a few mushrooms, sliced
1/4 cup oil
1/4 - 1/2 cup soy sauce
2 cups cooked chicken
Combine everything in a decent sized ovenproof dish and cook uncovered at 350 for about an hour
Pear Blueberry Crisps
Tasty
2 Servings Prep: 10 min. Bake: 20 min. + cooling
Ingredients
1 small pear, peeled and chopped
1/2 cup fresh or frozen blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1/8 teaspoon ground cinnamon
1 tablespoon cold butter
Directions
Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm. Yield: 2 servings.
Nutritional Analysis: One serving equals 187 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 64 mg sodium, 33 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Published in Cooking for 2 Winter 2005, p53
Parmesan Pork Tenderloin
Cooking for 2 Winter 2005, p48 /Tasty
2 Servings
Prep: 25 min. Cook: 25 min.
Ingredients
1 pork tenderloin (3/4 pound)
6 tablespoons grated Parmesan cheese
1 small sweet onion, sliced and separated into rings
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons butter, divided
2 teaspoons olive oil, divided
1/4 cup Progresso ® Beef Broth
2 tablespoons port wine or additional Progresso ® Beef Broth
1/8 teaspoon salt, optional
1/8 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 teaspoon cornstarch
3 tablespoons water
Directions
Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining butter and oil in batches over medium heat for 2 minutes on each side or until juices run clear. Remove and keep warm.
Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and onion mixture. Yield: 2 servings.
Nutritional Analysis: One serving (calculated without salt) equals 388 calories, 19 g fat (8 g saturated fat), 118 mg cholesterol, 472 mg sodium, 11 g carbohydrate, 2 g fiber, 43 g protein.
Parmesan Pork Tenderloin published in Cooking for 2 Winter 2005, p48
Special Strip Steaks
Cooking for 2 / Tasty
2 strip steaks, 8oz each
1 garlic clove, halved
1/4 tsp salt
1/4 tsp pepper
1 tbsp butter
1/4 cup sherry of beef broth
1/4 tsp Worcestershire suace
2 tbsp green onion, chopped
Rub steaks with garlic and sprinkle with salt & pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion.. Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes.
Add the steaks and cool over medium heat for 3 - 7 minutes on each side or until the meat reaches the desired degree of doneness.
Spinach Turkey Wraps
Cooking for 2/Tasty
1/4 cup spreadable chive and onion cream cheese
2 flour tortillas (8 inches)
1/4 teaspoon garlic powder
2 cups loosely packed fresh baby spinach
5 ounces thinly sliced deli turkey
1/2 to 1 cup shredded Monterey Jack cheese
3/4 cup julienned sweet red pepper
1/4 cup chopped green onions
2 tablespoons ranch salad dressing
Directions
Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with 3/4 cup spinach, turkey, cheese, red pepper and onions. Top with remaining spinach.
Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic wrap. Refrigerate until serving. Yield: 2 servings.
Nutritional Analysis: One wrap (prepared with reduced-fat cream cheese, 1/2 cup reduced-fat Monterey Jack cheese and fat-free ranch dressing) equals 409 calories, 15 g fat (8 g saturated fat), 70 mg cholesterol, 1,574 mg sodium, 44 g carbohydrate, 2 g fiber, 28 g protein.
Garlic-Herb Red Snapper
Cooking for 2/Tasty
2 tablespoons lemon juice
2 red snapper fillets or orange roughy fillets (7 ounces each)
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried chervil
1/4 teaspoon dill weed
1/4 teaspoon pepper
Directions
Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings; sprinkle over fillets.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.
Nutritional Analysis: One fillet equals 146 calories, 1 g fat (trace saturated fat), 40 mg cholesterol, 716 mg sodium, 2 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat
Smothered Pork Chop(s)
NYBirder
1 serving
1 tsp. vegetable oil
1 pork chop, 1/2-inch to 3/4-inch thick
1/2 medium onion, sliced thin
1/2 medium clove garlic, minced (I used the whole clove because I like garlic)
1 slice bacon, diced (I used double smoked)
2 1/2 tsp. all-purpose flour
1/2 cup homemade chicken stock or canned low-sodium broth (I used a scant 1/2 tsp. of reduced-sodium Better than Bouillon soup base and water)
Salt and freshly ground pepper
1 smidgeon (half a pinch) of dried leaf thyme
1/2 bay leaf
1 tsp. finely minced parsley leaves (I didn’t have any and didn’t miss it.)
In a small skillet, heat the oil over high heat until it shimmers. Pat the chop with paper towels until it is very dry Season both sides very lightly with the salt and generously with pepper. Fry chop until a deep brown crust forms, about 2 minutes on the first side. Turn the chop over and cook for another 2 minutes. Remove from the skillet and set aside on a plate.
Reduce the heat to medium and add the onions and a very light sprinkle of salt. Cook, stirring frequently and scraping any browned bits off the bottom of the pan, until the onions begin to soften and brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer. Remove the vegetables and place on top of the chop.
Fry the bacon in the same skillet over medium heat until it is lightly browned and the fat is rendered. Remove the browned bacon from the pan with a slotted spoon and set aside on the plate with the chop.
Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon, working out any lumps that may form. If the bacon is lean, you might have to add a small drop of oil—it should be the consistency of wet sand. Continue stirring constantly, reaching into the edges of the pan, until the mixture is light brown, 4 to 5 minutes. Add the chicken stock in a slow, steady stream while vigorously stirring with the wooden spoon or whisk. Once the stock is incorporated, add the bay leaf, stop stirring and reduce the heat to low.
Transfer the chop with onions to the pan and spoon sauce on top until it is all coated. Cover with a tight-fitting lid. Reduce the heat to low and cook until the meat is tender, at least 30 minutes. If the sauce gets too thick, add a little water.
When the pork is tender, scrape the onions from on top of the chop into the sauce. Transfer the chop to a warmed plate and cover with foil.
Check the consistency of the sauce. If it is too thin, increase the heat to medium high and, stirring frequently, cook until the sauce thickens to a gravy-like consistency. Stir in the parsley, and taste the sauce. Add more salt or pepper if needed. Cover the chop with the sauce, sprinkle with the reserved bacon (I added mine during the braising of the pork instead.)
Serve immediately with egg noodles, rice or mashed potatoes.
Beef Stew
Lilly
¼ cup flour
2 pounds beef stew meat (I used Beef Chuck Under Blade Pot Roast – Boneless)
2 T. cooking oil
Pepper
1 can (15-16 ounce) diced tomatoes
2 ¼ cups cubed, peeled potatoes (about 5 medium)
2 cups carrots cut into chunks (about 4)
1 cup sliced celery (1-2 inch slices)
1 large onion cut into about 8 pieces
1 pkg onion soup mix
1 tsp dried basil
½ tsp dried thyme
4 cloves garlic, minced
2/3 cup red wine
1 ½ cup water
3 bay leaves
2 T. flour
Place oil in Dutch oven and heat over medium high heat. Place flour in pie dish (or use plastic bag and shake). Cut meat into chunks of desired size, removing fat, and tendonous sheath from meat. Roll meat in flour and place in hot oil. Sprinkle with pepper. Turn meat until browned, continuing to pepper after turning.
Hints: Do not overcrowded pot – cook in batches as needed to complete process.
After cooking all meat, place diced tomatoes in Dutch oven and remove heat. Stir well.
This will remove any browned bits – the yummy part of what remains.
Meanwhile in a 4 quart Crock Pot, layer potatoes, carrots, celery, and onion. Sprinkle onion mix on top of vegetables. Add minced garlic, basil, thymeand bay leaves. Add tomatoes, then meat. Pour wine and water over top.
Cover, cook on low heat for 7-8 hours or high for 3 ½ - 4 ½ hours or till meat and vegetables are tender. About 30 minutes before completion remove 2 T of broth and mix with 2 T flour until smooth. Add back to crockpot, stir and replace lid. This will help thicken broth.
Makes 5 servings.
Smoked Sausage & Rice Skillet Dinner
Beema
1/2 cup red bell pepper, finely diced
2 shallots, sliced
1/2 rope fully cooked smoked sausage, sliced
1 tablespoon olive oil
1 8.5 oz can sweet peas (or frozen peas)
2 cups liquid: combination of V8 Hot n Spicy, few dashes fajita flavoring sauce, and water
1 pkg. Near East Garlic and Herb Pilaf
1/4 cup grated Parmesan cheese
In a large skillet, sauté the red pepper, shallots and sausage in the oil, until veggies are tender and sausage begins to brown. Add the peas, 2 cups liquid and stir in the rice and the flavoring packet included in the box of rice. Bring to a boil, cover, reduce heat to low and simmer for 25 minutes or until most of the liquid is absorbed. Stir in the grated Parm, cover and allow to stand for a few minutes.
Due to the amount of rice in the box, scaling down this recipe is next to impossible. It serves 3 or 4. The leftover rice mixture was pretty good as the stuffing in stuffed green peppers the next day.
2010 October Recipes
1. Blackened Grouper
2. Mac & Cheese Bake with Scrambled Eggs
3. Individual Chicken Pot Pies
4. Creamy Scalloped Potatoes For Two
5. Pizza Beef Loaf
6. BBQ Beef Bowl
7. Beef Patties In Onion Gravy
8. Crumbled Thai Beef
9. Zesty Burger Soup (Crockpot)
10. Brussels Spouts In Mustard Sauce - For 2
11. Mini Crockpot Meatloaf
12. Crockette Chicken In A Pot
13. Crockette® Rice Pudding
14. Individual Meatloaves For 2
15. Crockpot Enchilada Casserole.
16. Hamburger & Rice
17. Beef Bolognese Sauce.
18. Ranch Style Bean Stew
19. Bourbon Chicken
20, Solo Chicken Stroganoff
21. Shepherd’s Pie Variation22. Mushroom Barley Soup with Meat
23. Pork with Spicy Sweet Pepper Sauce
24. Homemade Bisquick Mix
25. Creamy Slow Cooker Chicken Dinner
26. French Quarter Chicken with Pasta
27. Special Fried Rice
28. Ham & Shells Alfredo
29. Mary’s Rice
30. Pear Blueberry Crisps
31. Parmesan Pork Tenderloin
32. Special Strip Steaks
33. Spinach Turkey Wraps
34. Garlic-Herb Red Snapper
35. Smothered Pork Chop(S)
36. Beef Stew
37. Smoked Sausage & Rice Skillet Dinner
Blackened Grouper
SusanMarie
This method was created by Paul Prudhomme in NOLA and has become a staple in many locales. The flavor of the cajun seasoning does not hide, but rather enhances the natural flavor of the milder fish used.
1 lb Grouper
2 Tbsp Cajun Seasoning
2 Tbsp Olive Oil
Heat your cast iron skillet over medium-high heat. Add your olive oil, once the skillet is hot. Rub the seasoning over the outside of the grouper, and place it skin side down in the skillet. Allow it to cook for 5 minutes, and then flip it over to the other side. Allow it to cook for an additional 3-5 minutes or your desired doneness. Serve hot, right out of the skillet.
Serves: 2
MAC & CHEESE BAKE WITH SCRAMBLED EGGS
Beema
1 Box macaroni and cheese dinner (Kraft, the Cheesiest)
2 hot dogs
4 eggs
1 cup freshly shredded mozzarella or Swiss cheese
Preheat oven to 350°
Prepare macaroni and cheese dinner per the instructions on the box, using a little more milk and butter than asked for.
Whisk a little milk and black pepper with the eggs, melt a bit of butter in a small saucepan, and slowly, over low heat, allow the eggs to begin to cook; gently turn and cook, slowly, keeping eggs cooking and turning to keep them fluffy. Before eggs are fully cooked, remove from the heat and let sit for a few minutes.
Slice each hot dog down the middle lengthwise and then slice into 1/4" pieces. Arrange piece on the bottom of an 8 x 8 glass baking dish. Pour in the prepared macaroni dinner, stir in the eggs and mix with the meat. Sprinkle the top with the freshly shredded cheese. Bake for 30 minutes or until bubbly.
Serve, and then go back for seconds.
Individual Chicken Pot Pies
thegeema
1 cup chopped onion
1 cup chopped carrot
1/3 cup butter or margarine, melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
4 cups chopped cooked chicken
1 cup frozen English peas, thawed
1 teaspoon salt
1/4 teaspoon pepper
Basic Pastry
Cook first 3 ingredients in butter in a skillet over medium heat until tender. Add flour, stir until smooth. Cook, stirring constantly, 1 minute.
Add chicken broth and half-and-half; cook, stirring constantly, until thickened and bubbly.
Stir in chicken, peas, salt, and pepper.
Divide Basic Pastry into 8 equal portions. Roll 4 portions of pastry into 10-inch circles on a floured surface. Place in 4 (6-inch) pie pans.
Spoon chicken mixture evenly into each of the prepared pie pans.
Roll remaining 4 portions of pastry to 7-inch circles on a floured surface. Place pastry circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.
Bake, uncovered, at 400°F for 35 minutes or until crust is golden brown. Yield: 4 servings.
BASIC PASTRY
4 cups all-purpose flour
2 teaspoons salt
1 1/2 cups plus 1 tablespoon shortening
1/3 to 1/2 cup cold water
Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle cold water, 1 tablespoon at a time , over surface; stir with fork until dry ingredients are moistened. Shape into a ball; chill. Yield: pastry for 4 (6-inch) pies.
Source: Southern Living All-Time Favorite Chicken Recipes
Creamy Scalloped Potatoes for Two
NYBirder
2 tablespoons all-purpose flour
1 1/4 cups milk (reduced or low-fat is OK)
1 garlic clove (or equivalent in garlic powder)
1 teaspoon butter or margarine
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
4 thin onion slices
2 medium russet potatoes (6-7 oz. each), peeled and thinly sliced
Preheat oven to 350 degrees.
In a saucepan, stir flour and milk until smooth. Add garlic, butter and salt; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted.
In a greased 1-quart baking dish, layer onion and potato slices; pour sauce over all. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes longer or until the potatoes are tender. This is the timing given in the original recipe--I usually have to bake mine over an hour.
PIZZA BEEF LOAF
Geema
Leftovers makes good meatloaf sandwiches.
Good microwave recipe!! (can bake in oven)
1 1/2 lb ground beef
3/4 C (about 18) crushed saltine crackers
1 medium onion, chopped
1 egg
1 (8 oz) can tomato sauce
1 t salt
1/2 t sage
1/2 t oregano
1/4 t garlic powder
1/8 t pepper
1/4 C ketchup
2 oz mozzarella cheese, shredded
6 stuffed green olives, sliced (optional)
Oregano for garnish
Mix together lightly ground beef, cracker crumbs, onions and egg. Stir together tomato sauce, salt, sage, oregano, garlic powder and pepper; add to meat mixture and mix together lightly but thoroughly. Place mixture in an 8 or 9-inch round glass baking dish, *pressing down lightly to flatten top. Spread ketchup over top of meat. Cover with wax paper; place in microwave oven and cook at medium for 12 minutes or high for 9 minutes. Turn dish a half turn and continue cooking at medium 14 minutes or at high 9 minutes. Sprinkle with cheese, olives and oregano; continue cooking 15 seconds. Let stand 5 minutes. Cut into wedges to serve. Makes 6 servings
Note: For conventional cooking bake in a 350°F over for 60 – 75 minutes.
I make a hole in center so it looks like a ring – bakes even throughout. Shape around a juice glass (remove glass before baking - either in Microwave or Conventional Oven)
BBQ Beef Bowl
CanNerd
1 lb ground beef, lean
1 green bell pepper, chopped
1 yellow onion, chopped
1 14 1/2 oz can diced tomatoes, undrained
1 cup frozen corn
1/2 cup Kraft Original Barbecue Sauce
1. COOK meat with peppers and onions in large skillet on medium-high heat for 5 minutes, or until meat is browned, stirring occasionally.
2. ADD tomatoes, corn and barbecue sauce; mix well. Reduce heat to medium, simmer 15 minutes; stirring occasionally.
3. SERVE over rice. Top with shredded cheese and green onions
Servings: 4
Note: For spicier flavor, stir in hot sauce or ground red pepper (cayenne) to taste.
Beef Patties in Onion Gravy
CanNerd
PATTIES:
1 pound ground beef
1 egg
1/2 cup dry breadcrumbs
1/2 envelope dry onion soup mix
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
GRAVY:
1/2 envelope dry onion soup mix
2 cups water
2 tablespoons flour
1. Combine all patty ingredients;mix thouroughly with your hands and shape into 4 patties.
2. Spray a non-stick skillet, and brown patties on both sides.
3. Add dry onion soup mix and 1 1/2 cup water.
4. Cover pan tightly and simmer for 20 minutes.
5. Remove patties to a plate.
6. In a gravy shaker or jar, combine 1/2 cup water with 2 tbs. flour.
7. Stir flour and water into onion gravy.
8. Stir constantly with a whisk until it comes to a boil.
9. Boil 1 minute.
10. Return patties to pan.
11. Serve with mashed potatoes or hot cooked noodles.
Servings: 4
Prep Time:: 10 minutes
Crumbled Thai Beef
CanNerd
1 tsp vegetable oil
3 red chili peppers, finely chopped
1 lb ground beef
1 1/2 Tbs fish sauce
4 springs onions, chopped finely
1 lime, juice of or lemon, juice of
1 cup chopped cilantro
1. Put the oil in a frying pan and saute for a couple of minutes until aromatic.
2. Add the beef and cook stirring over high heat until browned.
3. Add the fish sauce and cook until all the liquid has evaporated.
4. Toss in the spring onions, juice and coriander.
5. That's it- ready to serve as you wish (if you can stop eating it straight from the pan!).
Servings: 2
Prep Time:: 5 minutes
Note: I got this one from Nigella. It is SO easy and very tasty. Nigella recommends serving it in lettuce wraps, but I have used it in tortillas and even as the filling for spring rolls which were to die for! Enjoy.
Zesty Burger Soup (CrockPot)
CanNerd
1 lb lean ground beef, browned and drained (or turkey)
2 10.5 oz can Ro*Tel Diced Tomatoes & Chilies
1 15 oz can whole kernel corn, undrained
1 15 oz can black beans, drained and rinsed (or 1/2 cup dried beans soaked overnight)
4 cups chicken broth
shredded cheddar cheese (to add later, optional)
1. Use a 6-quart slow cooker. Brown meat in a skillet on the stovetop, and drain. Put into your cooker. Add the whole cans of tomatoes and chiles and corn. Drain and rinse off the beans and add. Pour in the chicken broth.
2. That's it! Really!
3. Cover and cook on low for 6 to 8 hours, or until the flavors have melded. Serve with shredded cheddar cheese and buttered bread (we found a great new bakery close by that has gluten free baguettes. SCORE!)
Servings: 6-8
Nutrition (per serving): 78 calories, 11 calories from fat, 1.2g total fat, 0mg cholesterol, 1017.2mg sodium, 247.9mg potassium, 12.5g carbohydrates, 1.9g fiber, 4.2g sugar, 4.4g protein.
Brussels Sprouts in Mustard Sauce - for 2
Lilly
1/2 pounds small Brussels sprouts
Salt
1 T butter
1 T mustard
Salt and pepper to taste
Clean Brussels sprouts - rinse. Cut of stem end and remove any loose leaves (good snack while cooking). If unable to get small Brussels sprouts - cut large ones in half from stem end after cutting off end.
Bring salted water to boil. Drop Brussels sprouts in and cook about 8 minutes - or until tender but still bright green.
Drain into colander.
Plan pan back on stove over medium heat and add butter. Allow to melt. Add mustard and stir together. Toss in Brussels sprouts and toss to mix cooking briefly over medium heat for a minute or so. Brussels sprouts should remain bright green.
Season with salt and pepper to taste.
Mini Crockpot Meatloaf
Beema
1 (10-3/4 oz) can condensed cream of mushroom soup
1 1/4 cups water or beef broth
1/4 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons ketchup
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/8 teaspoon pepper
1/2 pound lean ground beef
In a small bowl, combine soup and water (or broth), stir until well-blended. Pour half into a 1.5 quart slow cooker; cover and refrigerate remaining soup mixture (for gravy when meatloaf is ready to serve).
In a bowl, combine all remaining ingredients, except beef, mixing well. Crumble beef over the mixture, and mix well, using your freshly washed hands. Form into a loaf, and place the loaf into the slow-cooker. Wash your hands. Cover and cook on low for 5 to 6 six hours.
For gravy, put the remaining soup mix in a small saucepan, add a bit of Worcestershire sauce, if desired, stir until heated through.
Serve with hot mashed potatoes.
Crockette Chicken in a Pot
SusanMarie
1 small carrot -- sliced
1/2 stalk celery -- sliced
3 thin onion slices
2 chicken pieces (up to 3--breasts/thighs)
1/2 teaspoon salt
1 dash pepper
2 tablespoons water
Basil leaves
Place vegetables in bottom of Crockette.
Arrange chicken on top.
Add salt and pepper.
Pour water over all.
Sprinkle with basil leaves, if desired.
Cover; cook 7 to 10 hours
(Editor’s note: A Crockette was a very small crock pot that cooked at a low temperature and is no longer in production. Newer crockpots cook at a safer, higher heat. Use a 1½ quart pot for this recipe and cut the cook time. Check your crock pot instructions for guidance.)
CROCKETTE® RICE PUDDING
SusanMarie
2 cups milk
1/3 cup rice
1/4 cup sugar
1 egg 1 tsp butter
1 tsp vanilla
1/8 tsp cinnamon
pinch of salt
pinch of nutmeg
Grease Crockette
Dissolve sugar in milk and mix all ingredients together in Crockette.
Cook for about 3 to 4 hours, stirring occasionally.
(Editor’s note: A Crockette was a very small crock pot that cooked at a low temperature and is no longer in production. Newer crockpots cook at a safer, higher heat. Use a 1½ quart pot for this recipe and cut the cook time. Check your crock pot instructions for guidance.)
Individual Meatloaves for Two
Lilly
2 teaspoons olive oil
1 cup onions, chopped
1/4 teaspoon thyme, dried
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon Worcestershire sauce
2 Tablespoons chicken broth*
1 Tablespoon tomato paste
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 cup catsup
1.
Preheat the oven to 350 degrees F.
2.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
3.
Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
4.
In a large bowl, combine the ground beef, onion mixture, bread crumbs, and egg, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
5.
Divide the mixture into 2 portions and shape each portion into a small loaf on a sheet pan. Spread with desired amount of catsup on the top of each portion.
6.
Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
Crockpot Enchilada Casserole.
grateful servant_az
1 lb. extra lean ground beef
1 onion, diced (it called for 1/2 cup)
16 oz. tomato sauce
1 t. chili powder
1 t. ground cumin
1 t. minced garlic
1/2 t. oregano leaves
1/2 t. ground red pepper (optional)
8 3/4 oz. can whole kernel corn, undrained
15 oz. can black beans, drained and rinsed
4 oz. can diced green chilies, undrained
6 flour tortillas (8 inch diameter)
Two c. shredded cheddar cheese
Preheat oven to 350. Brown beef and onion in large skillet on medium high heat; drain. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except red pepper and bring to boil. Reduce heat to low and simmer 5 minutes. Add red pepper if using (I used it and it wasn't hot). I did the layering slightly differently. I used 1/3 of ground beef on bottom of 9 x 13 greased pan. Top with 3 tortillas, overlapping as needed. Top with another 1/3 of meat mixture and 1/2 of cheese. Put the other 3 tortillas on top of the cheese layer, then use remaining meat mixture and remaining cheese. Bake for 15 minutes or until cheese is melted.
Hamburger & Rice
Judahl
1 lb. hamburger browned with
1/2 cup chopped onion
1 cup rice
2 cups water
1 can cream of mushroom soup
1 can of millk
Bring water to a boil. Add rice and simmer for 20 min.
Drain hamburger. Add 1 can Cream of mushroom soup, and 1 can of milk. Mix together over low heat. Add rice and heat through. Eat like this or use as stuffing for stuffed peppers or zucchini boats. If you eat it like this then add 1/2 cup chopped sweet peppers, if you like.
Beef Bolognese Sauce
Jetfan27
1 lb. beef
2 onions, chopped
1 carrot, grated
2 cloves garlic, minced
1/2 C red wine
2 cans crushed tomatoes
1 can tomato paste
2 tbs. olive oil
1 1/2 tsp. oregano
1 tsp. basil
salt and pepper
In a big pot, add olive oil and brown meat. Add all the vegetables and cook for a few minutes .Add S& P and the herbs. Add the wine. Add the tomatoes. Cover and reduce heat. Cook for a few hours to really blend the flavors Pour over your favorite pasta or even make an interesting sloppy Joe.
Ranch-Style Bean Stew
rwbostian
Good on a cool day and easy to make!
3 medium potatoes - cubed and boiled
1 pound hamburger meat - scrambles
2 15 oz cans of Ranch Style Beans
Mix all together and serve with corn bread
Bourbon Chicken
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2-1 tablespoon olive oil
1/2 garlic clove, crushed
1/8 teaspoon ginger
3/8 teaspoon crushed red pepper flakes
1/8 cup apple juice
1/4 cup light brown sugar
1 tablespoon ketchup
1/2 tablespoon cider vinegar
1/4 cup water
1/4 cup soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.
SOLO CHICKEN STROGANOFF
Tasty
1 b’less s’less chicken breast, cut in strips
1 c sliced fresh mushrooms
1/3 c chopped onions
1/3 c chopped green pepper
2 tbsp butter
1 tbsp flour
1/2 c chicken stock
2 tbsp sour cream
1/4 tsp salt
1/8 - 1/4 tsp pepper
1/8 tsp ground nutmeg
Hot cooked pasta
Saute the chicken, onions, peppers and mushrooms in the butter in a large skillet, until chicken is no longer pink. Combine flour and stock until smooth. Gradually add to the skillet. Bring to a boil and cook until thickened. Reduce the heat, add sour cream, and seasonings. Cook and stir until heated thru’. Do NOT boil. Serve over hot pasta. Serves 1.
Shepherd’s Pie Variation
Beema
2 1/2 cups mashed potatoes (use leftovers, frozen or flakes - whatever works)
3/4 pound ground beef
1/3 cup diced onion
1/3 cup diced green pepper
1 8.5 oz can baby June peas, drained
1 8.5 oz can whole kernel corn, drained
1 7 oz can mushroom stems and pieces
1 tablespoon prepared minced garlic
black pepper to taste
2 cups shredded Cheddar cheese, divided
1/2 cup sour cream
Prepare mashed potatoes, per package directions.
Cook ground beef, onion, green pepper until beef is no longer pink, drain well. Return to skillet and add peas, corn, garlic, pepper, 1 cup cheese and sour cream. Stir well.
Spread beef mixture in a lightly greased 11 x 8 glass baking dish. Spread mashed potatoes evenly over the top. Bake at 350° for 20 minutes. Sprinkle remaining one cup of cheese over top and bake another ten minutes.
Option: Sprinkle some crushed potato chips over the top, and put under the broiler for a minute or two to brown the top.
Mushroom Barley Soup with Meat
NYBirder
Serves 4.
3/4 lb. lean ground beef (or 1 1/2 cups diced cooked chicken or beef)
1/2 lb. sliced fresh mushrooms (I used baby portobellas)
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 minced garlic clove
1 small bay leaf
Pinch of dried thyme leaves, rosemary, or herbs of your choice
2 tbsp. butter
1 tbsp. flour
4 cups beef or chicken broth (I used a box of Kitchen Basics beef stock)
1/2 cup barley
Salt and pepper to taste
If using cooked chicken or beef, skip this step. If using ground beef, saute in a little oil until no longer pink. Remove from pot onto paper a paper towel and pour off any extra fat in pot.
Saute mushrooms, onion, celery, garlic and carrots in butter over low heat 10 minutes, stirring often. Stir in flour and broth, bay leaf and herbs. Add barley and simmer until barley is cooked, about 1 to 1 1/2 hours, stirring occasionally. You'll probably need to add a little water if it gets too thick.
If using cooked meat, add now. Salt and pepper to taste. The soup thickens as it sits—adjust by adding a little water.
Pork with Spicy Sweet Pepper Sauce
Tasty
1 pork tenderloin, (14 oz/400 g)
1 clove garlic, minced
¼ tsp grated gingerroot
1/4 tsp salt
1/4 tsp pepper
2 tsp vegetable oil
Sauce:
2 tsp vegetable oil
1/4 sweet red peppper
1 hot red pepper, coarsely sliced
1 clove garlic, minced
3 tbsp smooth Thai chili sauce
1 tbsp packed brown sugar
1 tbsp rice vinegar
1 tbsp sodium-reduced soy sauce
1 tsp minced gingerroot
1 green onion, chopped
Preparation:
Sprinkle pork with garlic, ginger, salt and pepper; let stand for 10 minutes.
In ovenproof skillet, heat oil over medium-high heat; sear pork all over, about 5 minutes.
Transfer to 400°F (200°C) oven; roast until juices run clear when pork is pierced and just a hint of pink remains inside, 15 to 20 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.
Sauce: Meanwhile, in small saucepan, heat oil over medium heat; cook red pepper, hot pepper and garlic until tender, about 3 minutes.
Stir in chili sauce, sugar, vinegar, soy sauce and ginger; simmer, stirring, until reduced to 1/2 cup (125 mL), about 4 minutes. Stir in green onion. Pour sauce over pork to serve.
Homemade Bisquick Mix (to make 7 C)
Geema
6 cups all purpose flour
3 tablespoons baking powder
1 tablespoon salt 1 cup vegetable shortening
Sift flour, baking powder and salt three times into a large bowl.
2 Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3 Store mixture in airtight container in the refrigerator up to 4 months.
4 Use whenever your recipe calls for "Bisquick mix".
Creamy Slow Cooker Chicken Dinner
Beema
3 chicken skinless chicken thighs
3 medium potatoes, diced
1 1/2 cups carrot chips
1 11 oz can cream of celery soup
3/4 can milk
2 teaspoons dry parsley flakes
1 teaspoon onion powder
1 teaspoon lemon pepper
2 teaspoons Worcestershire sauce
1/4 cup crumbled feta or blue cheese
Put the potatoes and carrots in a 3 qt. slow cooker. Put the chicken pieces on top of the vegetables.
In a medium bowl, mix the soup, milk, parsley, onion powder, lemon pepper and Worcestershire Sauce. Mix well, and let stand a few minutes. Mix again, and then pour over the chicken. Cover and cook on LOW for 6 to 8 hours, or until chicken is thoroughly cooked. 30 minutes before turning the cooker off, sprinkle the crumbled cheese over the food. Stir before serving.
French Quarter Chicken with Pasta
Beema
CHICKEN:
4 tablespoons butter
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup sliced onion
1 clove garlic, minced
2 boneless, skinless chicken breasts
SAUCE:
4 to 6 mushrooms, sliced
1 medium tomato, chopped
1 cup chicken broth
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoons dried thyme
PASTA:
8 oz. fettuccine pasta, cooked according to package directions
2 tablespoons butter
2 teaspoons chopped parsley for garnsh.
In a large skillet, melt the 4 tablespoons butter and sauté the bell peppers, onion and garlic for about 8 minutes or until soft. Set skillet and veggies aside.
Cut the chicken into bite-sized pieces and in a separate skillet, sauté the chicken in the olive oil until cooked through. Using a slotted spoon, transfer the chicken pieces to the pan with the veggies. Set aside.
To make the sauce, in the same pan you used to cook the chicken, sauté the mushrooms just a bit, until they absorb some of the liquid. Then add the tomato, chicken broth, salt, cayenne, paprika, pepper, and thyme. Simmer for 10 minutes, until the sauce is slightly thickened, stirring from time to time.
Add the simmered sauce to the chicken and vegetables and simmer for another 5 minutes, until everything is heated through and the flavors are well combined.
Toss the cooked pasta with 2 tablespoons butter and plate individually. Top with the chicken and sauce, garnish with parsley and serve.
Special Fried Rice
Beema
(*) 1 cup long-grain rice (make ahead of time as the rice needs to be cold)
(*) 2 tablespoons peanut oil, divided
(*) 2 or 3 medium eggs
(*) 1 tablespoon soy sauce
1 teaspoon ground ginger
(*) 4 scallions, trimmed and chopped
At least one or more of the following:
3/4 cup canned peas
1/2 cup canned corn kernels
1/2 cup canned bean sprouts
1/2 cup red bell pepper, diced and sautéd
And, if desired, 1 cup cooked whole shrimp, diced cooked chicken, diced cooked beef or pork.
To taste: black pepper, or lemon pepper
Cook the rice in lightly salted boiling water according to package directions. Let cool on counter, or refrigerate until ready to continue.
Heat the wok or skillet, and add 1 tablespoon oil. Whisk the eggs, soy sauce and ginger together and pour into the pan, cook until set. Remove the set egg, cool and cut into shreds, and set aside.
Wipe the pan clean. Add the remaining oil to the pan. Using your hands to break apart, add the cooled rice and stir fry for 2 to 3 minutes. Then, add the eggs and whatever vegetables and meat you are using, and stir fry for another 2 to 3 minutes, or until heated through. Sprinkle with pepper. Serve immediately.
Ham & Shells Alfredo
Beema
2 whole shallots, sliced
1/4 cup diced green pepper
4 oz. sliced mushrooms
2 oz. (1/2 can) mild green chiles
1 tablespoon butter
1/2 teaspoon nutmeg
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
8 oz. diced cooked ham cubes
1 (15 oz.) jar Alfredo sauce
6 to 8 oz. medium pasta shells.
In a large skillet, melt buttter and sauté the shallots, green pepper and mushrooms until tender. Stir in the green chiles, add the nutmeg, mustard, Worchestershire sauce, and ham cubes. Stir in the Alfredo sauce, and cook over medium heat until sauce begins to bubble. Cover and remove from the heat. Allow flavors to mingle.
Prepare shells according to package directions and to your preference. Shells will not be baked in this recipe so, be sure they are as tender as you like them to be. Drain well, and stir to remove trapped water from the inner curves. (Tip: I put a wire screen over the top of the colander, turn it all upside down to remove more of the water. Turn back and forth a few times and most water will be removed).
Return skillet to medium low heat, add pasta to the skillet and heat until bubbly once again.
Mary's Rice
Tasty
2 cups uncooked rice
3 1/2 cups boiling water
1 packet onion soup mix
1 pepper, chopped
1 stick celery, chopped
2-3 green onions, sliced
a few mushrooms, sliced
1/4 cup oil
1/4 - 1/2 cup soy sauce
2 cups cooked chicken
Combine everything in a decent sized ovenproof dish and cook uncovered at 350 for about an hour
Pear Blueberry Crisps
Tasty
2 Servings Prep: 10 min. Bake: 20 min. + cooling
Ingredients
1 small pear, peeled and chopped
1/2 cup fresh or frozen blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1/8 teaspoon ground cinnamon
1 tablespoon cold butter
Directions
Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm. Yield: 2 servings.
Nutritional Analysis: One serving equals 187 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 64 mg sodium, 33 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Published in Cooking for 2 Winter 2005, p53
Parmesan Pork Tenderloin
Cooking for 2 Winter 2005, p48 /Tasty
2 Servings
Prep: 25 min. Cook: 25 min.
Ingredients
1 pork tenderloin (3/4 pound)
6 tablespoons grated Parmesan cheese
1 small sweet onion, sliced and separated into rings
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons butter, divided
2 teaspoons olive oil, divided
1/4 cup Progresso ® Beef Broth
2 tablespoons port wine or additional Progresso ® Beef Broth
1/8 teaspoon salt, optional
1/8 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 teaspoon cornstarch
3 tablespoons water
Directions
Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining butter and oil in batches over medium heat for 2 minutes on each side or until juices run clear. Remove and keep warm.
Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and onion mixture. Yield: 2 servings.
Nutritional Analysis: One serving (calculated without salt) equals 388 calories, 19 g fat (8 g saturated fat), 118 mg cholesterol, 472 mg sodium, 11 g carbohydrate, 2 g fiber, 43 g protein.
Parmesan Pork Tenderloin published in Cooking for 2 Winter 2005, p48
Special Strip Steaks
Cooking for 2 / Tasty
2 strip steaks, 8oz each
1 garlic clove, halved
1/4 tsp salt
1/4 tsp pepper
1 tbsp butter
1/4 cup sherry of beef broth
1/4 tsp Worcestershire suace
2 tbsp green onion, chopped
Rub steaks with garlic and sprinkle with salt & pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion.. Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes.
Add the steaks and cool over medium heat for 3 - 7 minutes on each side or until the meat reaches the desired degree of doneness.
Spinach Turkey Wraps
Cooking for 2/Tasty
1/4 cup spreadable chive and onion cream cheese
2 flour tortillas (8 inches)
1/4 teaspoon garlic powder
2 cups loosely packed fresh baby spinach
5 ounces thinly sliced deli turkey
1/2 to 1 cup shredded Monterey Jack cheese
3/4 cup julienned sweet red pepper
1/4 cup chopped green onions
2 tablespoons ranch salad dressing
Directions
Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with 3/4 cup spinach, turkey, cheese, red pepper and onions. Top with remaining spinach.
Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic wrap. Refrigerate until serving. Yield: 2 servings.
Nutritional Analysis: One wrap (prepared with reduced-fat cream cheese, 1/2 cup reduced-fat Monterey Jack cheese and fat-free ranch dressing) equals 409 calories, 15 g fat (8 g saturated fat), 70 mg cholesterol, 1,574 mg sodium, 44 g carbohydrate, 2 g fiber, 28 g protein.
Garlic-Herb Red Snapper
Cooking for 2/Tasty
2 tablespoons lemon juice
2 red snapper fillets or orange roughy fillets (7 ounces each)
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried chervil
1/4 teaspoon dill weed
1/4 teaspoon pepper
Directions
Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings; sprinkle over fillets.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.
Nutritional Analysis: One fillet equals 146 calories, 1 g fat (trace saturated fat), 40 mg cholesterol, 716 mg sodium, 2 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat
Smothered Pork Chop(s)
NYBirder
1 serving
1 tsp. vegetable oil
1 pork chop, 1/2-inch to 3/4-inch thick
1/2 medium onion, sliced thin
1/2 medium clove garlic, minced (I used the whole clove because I like garlic)
1 slice bacon, diced (I used double smoked)
2 1/2 tsp. all-purpose flour
1/2 cup homemade chicken stock or canned low-sodium broth (I used a scant 1/2 tsp. of reduced-sodium Better than Bouillon soup base and water)
Salt and freshly ground pepper
1 smidgeon (half a pinch) of dried leaf thyme
1/2 bay leaf
1 tsp. finely minced parsley leaves (I didn’t have any and didn’t miss it.)
In a small skillet, heat the oil over high heat until it shimmers. Pat the chop with paper towels until it is very dry Season both sides very lightly with the salt and generously with pepper. Fry chop until a deep brown crust forms, about 2 minutes on the first side. Turn the chop over and cook for another 2 minutes. Remove from the skillet and set aside on a plate.
Reduce the heat to medium and add the onions and a very light sprinkle of salt. Cook, stirring frequently and scraping any browned bits off the bottom of the pan, until the onions begin to soften and brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer. Remove the vegetables and place on top of the chop.
Fry the bacon in the same skillet over medium heat until it is lightly browned and the fat is rendered. Remove the browned bacon from the pan with a slotted spoon and set aside on the plate with the chop.
Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon, working out any lumps that may form. If the bacon is lean, you might have to add a small drop of oil—it should be the consistency of wet sand. Continue stirring constantly, reaching into the edges of the pan, until the mixture is light brown, 4 to 5 minutes. Add the chicken stock in a slow, steady stream while vigorously stirring with the wooden spoon or whisk. Once the stock is incorporated, add the bay leaf, stop stirring and reduce the heat to low.
Transfer the chop with onions to the pan and spoon sauce on top until it is all coated. Cover with a tight-fitting lid. Reduce the heat to low and cook until the meat is tender, at least 30 minutes. If the sauce gets too thick, add a little water.
When the pork is tender, scrape the onions from on top of the chop into the sauce. Transfer the chop to a warmed plate and cover with foil.
Check the consistency of the sauce. If it is too thin, increase the heat to medium high and, stirring frequently, cook until the sauce thickens to a gravy-like consistency. Stir in the parsley, and taste the sauce. Add more salt or pepper if needed. Cover the chop with the sauce, sprinkle with the reserved bacon (I added mine during the braising of the pork instead.)
Serve immediately with egg noodles, rice or mashed potatoes.
Beef Stew
Lilly
¼ cup flour
2 pounds beef stew meat (I used Beef Chuck Under Blade Pot Roast – Boneless)
2 T. cooking oil
Pepper
1 can (15-16 ounce) diced tomatoes
2 ¼ cups cubed, peeled potatoes (about 5 medium)
2 cups carrots cut into chunks (about 4)
1 cup sliced celery (1-2 inch slices)
1 large onion cut into about 8 pieces
1 pkg onion soup mix
1 tsp dried basil
½ tsp dried thyme
4 cloves garlic, minced
2/3 cup red wine
1 ½ cup water
3 bay leaves
2 T. flour
Place oil in Dutch oven and heat over medium high heat. Place flour in pie dish (or use plastic bag and shake). Cut meat into chunks of desired size, removing fat, and tendonous sheath from meat. Roll meat in flour and place in hot oil. Sprinkle with pepper. Turn meat until browned, continuing to pepper after turning.
Hints: Do not overcrowded pot – cook in batches as needed to complete process.
After cooking all meat, place diced tomatoes in Dutch oven and remove heat. Stir well.
This will remove any browned bits – the yummy part of what remains.
Meanwhile in a 4 quart Crock Pot, layer potatoes, carrots, celery, and onion. Sprinkle onion mix on top of vegetables. Add minced garlic, basil, thymeand bay leaves. Add tomatoes, then meat. Pour wine and water over top.
Cover, cook on low heat for 7-8 hours or high for 3 ½ - 4 ½ hours or till meat and vegetables are tender. About 30 minutes before completion remove 2 T of broth and mix with 2 T flour until smooth. Add back to crockpot, stir and replace lid. This will help thicken broth.
Makes 5 servings.
Smoked Sausage & Rice Skillet Dinner
Beema
1/2 cup red bell pepper, finely diced
2 shallots, sliced
1/2 rope fully cooked smoked sausage, sliced
1 tablespoon olive oil
1 8.5 oz can sweet peas (or frozen peas)
2 cups liquid: combination of V8 Hot n Spicy, few dashes fajita flavoring sauce, and water
1 pkg. Near East Garlic and Herb Pilaf
1/4 cup grated Parmesan cheese
In a large skillet, sauté the red pepper, shallots and sausage in the oil, until veggies are tender and sausage begins to brown. Add the peas, 2 cups liquid and stir in the rice and the flavoring packet included in the box of rice. Bring to a boil, cover, reduce heat to low and simmer for 25 minutes or until most of the liquid is absorbed. Stir in the grated Parm, cover and allow to stand for a few minutes.
Due to the amount of rice in the box, scaling down this recipe is next to impossible. It serves 3 or 4. The leftover rice mixture was pretty good as the stuffing in stuffed green peppers the next day.