Smoken' Ribs

Last night Sam and I rubbed a small rack of pork short ribs with Johnny's Seasoning Salt and placed them in the smoker with hickory chips.  After three hours of smoking, we brushed them with warm homemade Plum BBQ Sauce.  Oh so good!

Ham & Bean Vegetable Soup

Hello my gentle chiefs ~ it’s been awhile since I posted a new recipe.  Here is a MUST TRY soup recipe from Better Homes and Gardens “New Cook Book.”

Rinse 2 cups of dry navy beans and soak them overnight in six cups of water.  Do not drain the bean.

The next day, bring the beans to a boil and reduce the heat and simmer for two hours.

Cover and let them stand for one hour.

Again bring the beans to a boil.  Add 1 pound of inched cubed ham, 2 medium cubed potatoes, 2 medium chopped carrots, 2 stalks of celery sliced and 1 medium onion sliced.  Also add ¾ teaspoon of dried thyme, ½ teaspoon of salt, ¼ teaspoon of pepper and several dashed of bottled hot pepper sauce and several dashed of bottled Worcestershire sauce.  Cover and simmer until vegetables are tender.

I served bratwurst sliders along with the soup for a very yummy satisfying meal my family enjoyed.  This soup is also excellent the next day reheated.

Boston Cream Cake for Breakfast ~ it's going to be a GREAT day!

Beef Barley Soup

Several days ago I made a beef roast in the crock pot.  I chopped onions, celery, carrots and large chunks of potato and placed them in the bottom of the pot.  Then I added just enough water to cover the veggies.  I rubbed a dry package of Onion Soup Mix on the beef roast and placed it on top of the veggies and slow cooked it all day.  We enjoyed a great dinner that night.   This soup was made from the leftovers.  I simply chopped the potatoes and left over beef in smaller pieces; add a can of Italian Stewed Tomatoes, three cups of water, basil and oregano, 2 beef bouillon cubes and ½ cup of barley.  I also had the smallest amount of left over broccoli and zucchini so I add that too for good measure.

The soup was very, very tasty and filling.  Leftovers make the best base for soup, check it out.

The Best Ever Macaroni Salad

Tonight, I wanted to test last night’s observation (it’s the little things that make a meal special).  So along with my families favorite pan fried chicken (yes, I use bacon grease) I made an extra special macaroni salad. 

The macaroni salad stole the show!  We had company join us for dinner and he raved about the macaroni salad.  You can see it pictured here.  All I did was add a cup of fresh peas, topped it with bacon and shredded sharp cheddar cheese and there you have it ~ the “Best Ever Macaroni Salad.”

Try it or your own creation and let me know how it was.  Till next time ~  happy cooking (and eating).

Shrimp Salad

Sometimes it’s the little things that make a meal special.  Last night I simply toasted our buns and added a handful of cooked shrimp to the salad.  My family was so complementary of the meal.  It only took a little extra effort to do those simple things but it had a big impact on everyone.  We really enjoyed the meal!

Navy Bean Soup

Left- over ham (and ham bone) makes the best bean soup.  This is a light bean soup recipe my family loves.  I recommend it to all who love a good homemade soup.

Betsy’s Navy Bean Soup (makes four good sized servings)

I soaked 8 oz. of navy bean overnight, then I rinsed them in the morning, added four cups of cold water and boiled them for 5 minutes, removed them for the heat, covered and let them stand for one hour.

Next I added the ham bone, one and half cups of additional water, 2 tablespoons of minced onion, a pinch of ground black pepper, one bay leaf and about ¾ cups of sliced carrots and ½ cup of sliced celery.  I brought this to a boil, reduced the heat, covered and simmer for 1 hour 15 minutes.  I then took the ham bone out of the soup, let it cool and removed and chopped bits of ham and added it back to the soup.  Reheated the soup and served it with corn bread. 

I had the leftovers for lunch today and remembered I haven’t been updating my blog so here you go… bean soup!

Grilled Ham

Several days ago, I grilled a large bone-in ham on the outdoor barbeque.  It was delicious!  The grill added such a unique flavor.   I also grilled skewers with chunks of pineapple, squash, onions, mushrooms and tomatoes.   What you see in the photo is a baked potato with salsa (instead of butter and sour cream) steamed vegetables and left over ham and pineapple.  We also enjoyed many yummy sandwiches, and eggs with ham for breakfast.  If you haven’t ever grilled a ham, check it out, you won’t be disappointed.

Spaghetti

I browned the leftover hamburger with onions and garlic and added fresh chopped tomatoes and oregano from my garden.   I then added a 26 ½ oz. can of Del Monte Traditional spaghetti sauce ($0.89 at Winco) and let it simmer for about 30 minutes while I cooked the noodles and made a salad. 

I love stretching our food dollars and preparing several different meals from one package of meat.

This is the second meal I’ve made with a one pound package of ground beef.  Yesterday, I made three 1/4lb. hamburgers for the family.  Tomorrow I’ll make chili with the leftover sauce.  

B.B.Q. Hamburgers

Ground beef and chopped onions grilled and topped with avocado, pickle, and tomato!  Yum....

Grilled Bean & Cheese Burrito

What can I say other then . . . fill a whole wheat tortilla with fat free refried beans and grated sharp Cheddar cheese.  Lightly spray your electric skillet and grill until heated through and the cheese melts. 

Provide lots of different garnishes . . . sour cream, black olives, salsa, avocado . . . and enjoy!

Ginger Pork

small 1 pound pork butt roast

3/4 cup chicken broth

1 1/2 tablespoons quick-cooking tapioca

1 1/2 tablespoons soy sauce

1/2 teaspoon grated fresh ginger

8 oz can pineapple chunks with juice

8 oz can sliced water chestnuts, drained

3 large carrots, sliced

Spray your crock pot with olive oil, slice the pork roast into serving size pieces and place them on the bottom, add water chestnuts and carrots.  In a small bowl mix the tapioca, soy sauce and ginger and pour over meat.  Cook on LOW for five to six hours.  Stir in the pineapple chunks and turn the heat up to HIGH.  Cook for an additional 10 minutes while you prepare your rice.  Serve over hot, cooked rice.

Tuna Noodle Casserole

2 cups of cooked pasta
2 cans of white albacore tuna, drained
1 cup of frozen or fresh peas

1 can of concentrated cream of chicken soup

1/2 cup of milk

3/4 cup of shredded cheddar cheese

Cook pasta (or in my case tonight, we had leftovers from yesterday).

Preheat oven to 350 degrees.

In a casserole dish, add pasta, tuna and peas.  Then in another bowl, add soup and milk and mix together.  Then add the soup/milk mixture to the pasta and tuna and blend well.  Last, add an even layer of shredded cheese across the top.

Bake for 20 - 30 minutes.  Serve hot.

This is a very quick and easy dinner, especially if you have leftover pasta.  When I make and serve this dish it always reminds my husband of family dinners when he was a kid. 

Sweet & Spicy Chicken in a Bun

Last night's sweet and spicy chicken leftovers became tonights quick and easy meal. 

I simply shredded the chicken and slowly simmered it in its own juices until it was heated though. 

I made a pasta salad with garden veggies and we were enjoying dinner in no time.

Sweet and Spicy Chicken

2 pounds chicken thighs or breast

¾ cup chili sauce

¾ cup packed brown sugar

1 (1 oz.) packet dry onion soup mix

¼ cup of water

1 teaspoon cayenne pepper

Spray your crock pot with olive oil and place chicken pieces in the bottom of the crook pot.  Combine chili sauce, brown sugar, dry onion soup mix, and ¼ cup of water and spoon over chicken sprinkled with cayenne pepper.

Cover and cook on LOW for 6 hours or high for 3 hours.  Serve with hot, cooked rice and an egg roll.  Delicious!

Meat Pie

Meat Pies can be found in many different countries and are called by many different names.  Bierosks in Germany.....Tourtiere in France.....Cottage Pies in England......Empanedas in Argentina

They all contain the basic ingredients:  cooked meat, onions, garlic, seasoning, potatoes and carrots wrapped in light flaky pastry dough.  

They are quick and easy to make.  I like to add a little brown gravy in the mix and my daughter loves to smother them in ketchup.  Either way they are a treat.

Grilled Chicken Salad

Today I was busy making appetizers for a bridal shower I’m hosting tomorrow.  I had just finished browning little cocktail weenies wrapped in bacon in my electric skillet and I got to thinking…. Why let the hot bacon fat go to waste.  So I quickly dredged three chicken breast cut into quarters in a mixture of finely chopped bread crumbs and grated parmesan cheese.  I pan seared the chicken breast in the hot skillet, blotted them on paper towels and stuck them in the refrigerator for dinner.

When my family got home from their busy days, I simply sliced the chicken breast and placed them on a bed of fresh spinach, cucumbers, tomatoes, grated Sharp Cheddar Cheese and crunchy crotons.    There you have it ~ a delicious, healthy dinner!

Moroccan Pork Stew

One of my favorite winter comfort foods is the rich flavor of a Moroccan Pork Stew.   The aroma and unique flavor is so irrespirable.   This stew is super easy to make in the crock pot.  Your family will love the initial meal and the leftovers are wonderful piled high on a French Roll or stuffed in pita bread. 

Try it; you will become hooked like I was.

Moroccan Pork Stew

In a bowl combine:  1 ½  Tablespoon flour, 1  teaspoon ground cumin, ½ teaspoon cinnamon and 1 teaspoon salt.  Add a 1 to  2 lbs boneless pork butt shoulder roast, cut into 2” cubes.  Place coated meat cubes in a greased crock pot.

Add: 1 large onion, chopped, 2 sweet potatoes, peeled, cut into 2” cubes and ½ cup of raisins.  Top with one (14oz can) of diced tomatoes and chilies.

Cook on low heat for 8 – 10 hours.  If you like green olives with pimento add a handful just before serving and sprinkle with fresh parsley.  My family prefers it plain but it’s gives the meal an authentic touch.

Betsy's Tamale Pie

1 lb. ground beef
1 medium onion finely chopped
1 ½ cups rinsed and drained canned black beans
1  ½ cup corn, drained, canned, or frozen
1 ½  cup tomato sauce
½ cup diced bell pepper or garden zucchini

1 small can of diced green chilies
1 ½  tablespoon chili powder
½  teaspoon ground cumin
1 ½ teaspoons of salt, or more to taste
¼  teaspoon of black ground pepper, or more to taste

Corn Bread toping (you can make your own or use a box mix)

¾ cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 ½ teaspoons baking powder
1 egg
1/3 cup milk
1 tablespoon vegetable oil
 
1.)   Preheat the over to 425 (450 if you have a convection oven).
2.)  Grease a 3-quart high-sided casserole dish with cooking spray.
3.)   In a large skillet sauté the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes.
4. )  Then add the beans, corn, tomato sauce,  bell pepper, chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper.
5. )  Simmer for 15 minutes.
6. )  Set aside.
7.)  In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and 1/2 teaspoon of salt.
8.)   In a small bowl whisk together the egg, milk and oil until combined.
9. )  Spread the meat mixture into the casserole dish and cover with the corn bread topping.

10.)  Bake until the corn bread is brown, 20-25 minutes. Top with a dollop of sour cream. 

 Serves 6.

What's In Your Freezer?

My sister and I were talking the other day about how much food we like to have on hand at any given time.  I usually deplete my pantry and freezer weekly to keep stock fresh and to take advantage of the weekly sales. But it seems I’m spending more and more on food and I know in part it’s because I’m always filling my cart with each trip to the store.  So I decided to try something different this month. 

On August 1, I made a huge grocery purchase ($200.00) and made this inventory list I posted on the side of my fridge.  While shopping, I noticed I was saving quite a bit by buying bulk/family packs and breaking them up into smaller portions to freeze at home. 

 It will be interesting to see if I save money and remember to DEFROST a day ahead of time.  Hummmm ~ wish me luck!

Yes, that's me, Sam, Helen and the Foster Farms Chickens!

Garden Veggies & Italian Sausage Omelet

Good Morning Fellow Chiefs! 

Last night I had several bites of sausage and peppers leftover from dinner.  Typically folks want to gobble up the last few bites while cleaning up the table but not me.  I save them for the next morning and create the best omelets!  This morning I simply added a small tomato from my garden and a little American cheese.  Oh so good!  This little trick works with just about any leftover you might have.  Check it out and share your morning creations with me.

PS:  One more helpful tip to creating a fluffy omelet, use sour cream instead of milk  ~  rich and good!

Garden Veggies & Italian Sausage

Today we were helping my dear sister tile her kitchen, which meant unplugging her stove and other appliances.  So I packed up my trusty electric skillet and picked some fresh squash from my garden and set up “kitchen” in her dining room.  Within minutes (approximately 25 or so) we had a delicious stir fry with Italian Sausage, purple onion, red pepper and garden squash.  I added a quick salad with feta cheese and dried cranberries and we enjoyed a wonderfully tasty meal outdoors. 

The Dinner Queen Rules!  So can you.  If you don’t have an electric skillet, get one.  I left mine with my sister for the duration of the tile project and I assured her she can make breakfast, lunch and dinner on the portable 12 x 12 inch grill with a lid!

Roasted Corn & Pork Salad

Hello my gentle chiefs.  I’ve been super busy enjoying summer vacations but I’m back on track with some new and delicious meals for you.  Several nights ago, I grilled a dozen marinated pork cutlets.  My family enjoyed a hearty meat and potato supper the first night and then I made these delicious salads the following day for my book club luncheon. 

I mixed fresh spinach and cabbage with walnuts and dried cranberries and toped that with sliced pork and mandarin oranges.  I then made a yummy salad with grilled corn, diced cucumbers, avocado, red pepper, and purple onion.  I added just the slightest amount of House Italian to both the spinach and corn salad and there you have it!

BBQ Pork Chops

BBQ Pork Chops, mashed potatoes and garden fresh green beans.  Simply delicious.  I like to mash both sweet potatoes and Idaho potatoes for a nice balanced flavor with no need for butter, milk or sour cream.  Check it out next time you want a mashed potato, I think you'll like it.

Steamed Garden Veggies & Salmon

There is nothing I love more then to pick and steam fresh veggies from my garden.  Tonight’s dinner was so healthy and good!  I barbequed wild caught (not farm raised) Salmon, steamed rice and fresh picked and steamed squash from my garden.  The dinner took less than 20 minutes to prepare.

How do you barbeque your Salmon?  I placed the large filet on a double layer of aluminum foil, added salt, pepper, garlic powder and butter.  Then I sealed the foil and placed it on a hot grill (375 degrees) for about 15 minutes. 

Baked Chicken

Tonight we had a special guest with us for dinner ~ Yulia from Russia.  I wanted to serve a tried and true recipe so I simply baked chicken breast with my homemade sauce.  I also baked bundles of sweet onion, red potatoes and carrots, and served coleslaw and cottage cheese/jello salad.  It was fun to welcome a guest and talk about food from her homeland.  Stay tuned as I try my hand (with some help from our new friend) at some traditional Russian dishes.

Red Chicken Enchiladas

Day 2 ~ Chicken Enchiladas with classic red sauce.   This is the second meal from my $5.00 free range whole chicken from Nugget Markets.  I like to mix my shredded cheese with cottage cheese; I find it makes the enchiladas moister.  I also like to use the small 6 inch corn tortillas and a large can of red enchilada sauce.  There is always plenty of “baked sauce and cheese” leftover in my baking dish and it is great with refried bean and rice the next day for lunch.

My family really gobbles this meal up.  I had to quick snap a photo before the plates, and meal, disappeared.

Baked Chicken

There is really nothing special last tonight’s chicken dinner other then the fact it is the first of four meals my family will get from this five pound, five dollar, free range chicken.  No that wasn’t a typo – stay tuned and you will see:  Day 2 (today) Chicken Enchiladas’, Day 3 Stuffed Potato, Day 4 homemade Chicken Soup. 

Sweet & Sour Pork

Several weeks ago I prepared six thick pork cutlets, we ate three for dinner and I froze three for a later date.  This morning, I took the three cutlets out of the freezer and placed them in the refrigerator to defrost.  Twenty minutes before dinner, I cut the thick pork cutlets into one inch cubes, washed and sliced mushrooms and opened a can of pineapple tidbits.  I tossed all three into my electric skillet and whipped up a homemade Sweet and Sour Sauce to add to the mix.  In the meantime, I also reheated last night’s rice and made a Caesar Salad.  And there you have it…dinner in less than 20 minutes!  My family raved over the sauce and you will too!  Enjoy!

Joelle’s Sweet & Sour Sauce

Mix the following:  (then I added it to my pork, pineapple and mushrooms)

·         ¼ cup ketchup

·         1/3 cup pineapple juice

·         ½ cup white sugar

·         ¼ cup white vinegar

·         1 teaspoon soy sauce

Cook over medium heat till sugar dissolves and mixture boils.  Add a little corn starch and water if needed.   Makes 1 cup of sauce, great for chicken, pork or dipping.

au Gratin Rice & Poached Cod

I list the rice first because it stole the show.  It was fantastic!   It’s all natural Farmhouse Broccoli au Gratin made with Cheddar and Parmesan Cheese.  I didn’t taste the ‘broccoli’ but no matter…the rice was delicious! 

Poached Cod is an old family favorite from my childhood.  My dad use to poach fresh Cod and serve it dipped in melted butter.  It is a quick and simple meal.  If you’re counting calories, go light on the butter and limit your rice to no more than a third of a cup.  Do try this combination, the rich flavors are sure to please.

Pot Luck Beef Stroganoff

I know some of you have tried my Tri Tip Beef Stroganoff and loved it.  I’m so pleased to share this easy rendition of that very same recipe.  It works great for large crowds.

Mix the following four ingredients together and pour into a crock pot or skillet.

1.       1 can of cream of celery soup

2.       1 can of French onion soup

3.       ½ carton of sour cream

4.       A splash of Kitchen Bouquet

Add  fresh or defrosted (previously frozen) meatballs.  In a crock pot, cook on high for at least two hours.  In a skillet cover and cook until heated completely through.  Personally, I like to use the crock pot and I heat both the meatballs and the sauce before adding them to the crock pot.

Thirty minutes before serving, boil one package of wide egg noodles, drain and place in a 9x13 dish.  Top with the heated meatballs and sauce.   

Sometimes when I’m bringing this dish to a party I have the luxury of being able to plug in the crock pot and let the guests dish up their own noodles and meatballs, but if it’s outdoors or space doesn’t really allow for both the crock pot and a dish of egg noodles, I simple spoon the meatballs over the noodles and bring that to the table.

Kid Friendly Crescent Dogs

One thing I love about summer is all of the pot lucks and parties we get invited to.  I’m always happy to make and share a kid friendly main dish.  This one is always a hit.  Spend a little more on good quality Hot Dogs (I used the new Ball Park Deli Style Beef Franks) and the original Pillsbury Crescent Rolls.  They are so good; adults love them as much as kids so make plenty.

How To Make

To Make 16 Crescent Dogs You’ll need: 

One, 8 pack of hot dogs and Two, 8 packs of Crescent Roll Refrigerator dough.

Cut a full size hot dog is half and wrap it in refrigerator crescent roll dough.  Place the hot dog half on the large end of the dough triangle and roll it up just like you would if you were baking the crescent rolls.  Wrap the dog completely, sealing the ends and place with the tip down on a ungreased baking sheet.  Bake as directed on the roll package (12 – 15 minutes).  I like to brush the dough with melted butter for to get that nicely browned looked.

Serve with mustard and ketchup.  Watch them disappear! 

Grilled Cheese

My dear gentle chiefs, today I realized, sometimes we (I) make too big a deal over the age old question, ”What’s for dinner?”  You know how I like to have one vegetarian dinner each week, and to be honest it’s the hardest meal for me to plan.  Tonight was no exception.  Both my husband and I had BIG lunches (thanks Julie and BJ’s) so we were looking for something light.  I looked over what was in my pantry, the refrigerator and my garden and it hit me ~ grilled cheese sandwiches and a salad.  Now, was that so hard?  No!  So along with today’s meal suggestion I’m giving unsolicited advice.  Lighten up!  Let’s be thankful for the abundance of food we have and simply use what’s on hand every now and then.  J

New York Steak

Every now and then my dear husband craves a big juicy steak.  I’ve found nothing quite satisfies as much as a New York Steak.  Early this morning I placed three choice New York Steaks in a gallon sized zip lock bag with McCormick’s Grill Mates, Brown Sugar Bourbon naturally flavored marinade.  The meat absorbed the wonderful flavors throughout the day.   When I got home from a day of fun with my sister, I washed and par boiled three rather large red potatoes and made veggie- kabobs with sweet white onion, red pepper and button mushrooms. 

The meal was a hit with both my husband and daughter.  They are such good sports to eat light several days of the week so I like to treat them to a nice steak once in a while.

Crab, Shrimp, Scallop ~ Tomato Bisque Soup

If you like shellfish and if you like tomato bisque you will LOVE this soup.  It’s actually so good you could serve it to company.  Just be sure to toss the cans before they arrive and they will think you were in the kitchen for hours preparing this delicious homemade soup.  I like to serve it with crusty garlic bread for dipping. 

Betsy’s Crab, Shrimp, Scallop ~ Tomato Bisque Soup 

(serves 4, prep and cook time about 20 min. total)

·         1 medium sweet onion, finely diced

·         2 celery stalks, finely diced

·         2 Tablespoons butter

·         1 (26oz) can Campbell’s Tomato Soup

·         26 oz of milk

·         1 (6oz) can crabmeat

·         1 (4oz) can tiny shrimp

·         ½ pound bay scallops

·         1 teaspoon Italian Seasoning

Wash and dice onion and celery.  Melt butter in a medium sized sauce pan, sauté onion and celery until soft.  Stir in Tomato Soup, milk, crabmeat, shrimp and scallops.  Heat to serving temperature.  I like to bring it right up to the boiling point without actually bringing it to a boil.  Stir in 1 teaspoon of Italian Seasoning.  Let the soup rest while you toast some garlic bread.  Then serve up the soup and warm bread and enjoy!

Garden Salad with Chicken Breast

Tonight's dinner included fresh lettuce and spinach from my garden.  It was picked, washed and on our plate in minutes.  I topped the salad with a little feta cheese, olives, herb salad and light Asian Toasted Sesame dressing.  I also added a rolled slice of Muenster Cheese, and a bit of a buttery croissant.  I have several prepared salads and cottage cheese on the table and everyone added their favorites.  It was an easy fresh dinner.  Perfect for a summer's day.

Glazed BBQ Chicken Breast

The Dinner Queen has been on the go ~  a day at the ocean and a day on the lake ~

But tonight I was back in blog mode. 

Here is a poolside snap shot of the chicken breast I BBQed.  Don’t they look good!

Betsy’s Glazed BBQ Chicken Breast

1.     Wash and dry Chicken breast

2.     Season with Garlic Salt, pepper and Sweet Basial

3.     BBQ until about ¾ of the way done, turning frequently

4.     In a small mixing bowl add:

·        A little honey

·        A little soy sauce

·        A little orange juice and

·        A little catsup…..

5.With a basting brush gently stir the above ingredients, don’t over “mix” think of it like a stirred not shaken martin…you don’t want to blend the flavors just gently stir them about a bit.

6. Then brush them on the chicken, turning, brushing, turning, brushing…

You will be in for a treat.  Each bite will highlight a different flavor, sweet honey, tart O.J.  Salty soy…oh it is so good.  You will NEVER BUY JAR BBQ SAUCE AGAIN!

Homemade Pizza & Herb Salad

I looked at the leftover ingredients from the Risotto and thought I can either make a yummy pasta salad or homemade pizza…the family voted…pizza it is!  What do you like to put on your homemade pizza?  The possibilities are endless.  Here is what I created for our “sandwich night” meal according to my weekly menu plan (posted in April).

Homemade Pizza

·         Lightly spray olive oil on a round pizza pan (with the little holes in the bottom)

·         Boboli Crust

·         Pizza Sauce

·         Shredded Mozzarella Cheese

·         Shredded 3 Cheese Italian Blend

·         Sliced Pepperoni

·         Chopped Sun Dried Tomatoes (* leftover from the Risotto)

·         Chopped Artichoke Hearts *

·         Sliced Black Olives *

·         Sliced Green Onions

·         Sprinkling of Italian Herbs (dried)

·         And a dusting of grated Parmesan cheese for good measure!

·         Bake at 425 degrees in my convection oven for ___ minutes.  Enjoy

I paired the pizza with a Herb Salad Blend from Earth Bound Organic Farm.

......oh so good.