Smokey Stew

I can always find plenty of leftover smoked meat in my fridge this time of year. My husbands philosophy is "if I'm going to fire that thing up I'm gonna make it worth my time". So weather it's chicken, beef, pork or sausage I've always got a bowl of inspiration at my finger tips. My favorite, and one of the tastiest, uses for all that delicious meat is a slow cooker full of stew. I prefer doing things the freshest way possible so this one got plenty of help from my garden. If your in a hurry substitute where necessary.

4 Cups of smoked meat (more if you prefer) of any kind. It's better with a good variety of meats

Place the meat in a slow cooker on high for at least three hours. This allows the broth to capture the smokey flavor which really makes the so good. It also softens the meat so it can be cut or pulled. Once it is ready remove the meat and chop, or pull with two forks if you prefer. Return the meat to the crock pot.

In a sauce pan saute:
2 TBS of olive oil
2 cups onion,
1 cup green pepper
3 minced garlic cloves

until tender, but not too soft. Mix with meat

ADD to crock pot:

2 cups sliced carrots
2 cups broccoli florets
2 cups yellow squash
2 cups green squash
2 cup sliced mushrooms
2 Ears of corn with kernels removed and cobs discarded (to compost I hope)

Dices, or slice all vegetables. Add carrots to crock pot first and let cook 1 hour. Lower temperature to medium add remaining vegetables and cover with lid. Let cook an additional two hours or until carrots are nice and tender.

Creamy Stuffed Chicken Breast

I'd never attempted to stuff anything but my Thanksgiving Turkey before.  This just popped into my head while I was brainstorming for something new and different.  It's always amazing when my husband adds his own inspiration.  What can I say, he knows what he likes to eat.  This turned out so good.  You can add anything that sounds right for your taste, but this combination of vegetables was just right. The meat was tender and juicy and the filling was just what I had hoped for.  I expected stuffed chicken to be a big chore, but it was actually quite simple.  This serves two so adjust accordingly.

2 Boneless Skinless Chicken Breast


1/4 Cup Finely Chopped Broccoli
1/4 Cup Chopped Mushrooms
1/4 Cup Chopped Snow Peas
1/4 Cup Chopped Asparagus Spear Tips
3 TBS Green Olives
Lemon Pepper
Italian Dressing
11/2 Cups Sour Cream
2 TBS Worcestershire Sauce
2 TBS Chopped Green Chilies
Salt and Pepper to Taste
3 TBS flour
1/4 Cup Cold Water

4 Sliced Bacon
6 Toothpicks

1 16oz Package Egg Noodles
1 10oz Can Broccoli Cheddar Soup

 Tenderize and flatten Chicken Breast to about 1 1/2 inches.  Carefully slice meat down the middle parallel in the long direction.  Coat inside and outside with a layer of Italian dressing and sprinkle with lemon pepper.

Toss the first five vegetables together in a bowl uncooked. Heat sour cream over a very love heat.  Add Worcestershire, chillies, salt and pepper.  Whisk flour into cold water and add to boiling sour cream to thicken.  Pour over uncooked vegetables and mix thoroughly.  Spoon 1/2 of the vegetables on to one half of the chicken breast and fold over.  Secure meat by weaving three toothpicks into the very edge and wrap with two slices of bacon.  Wrap in foil and bake in oven for 45 minutes.  During last ten minutes open up foil so bacon will brown.

Cook noodles as directed. Drain, but do not rinse.  I prefer to make my own which are simple and so much better see Easy Homemade Egg Noodles.  While still warm mix all but 2 TBS of Broccoli Cheddar soup into noodles.  Remove chicken from oven and place 1 TBS of the soup on top to melt.  Spread about 1 1/2 cups of the noddles on a plate and place chicken on top.

 

Easy Homemade Egg Noodles

I love making these Homemade Egg Noodles.  They are so delicious and go with just about anything you've got on the menu for dinner.  They even bring a good soup to life.  You won't find anything like them in the supermarket so my husband prefers these over anything else.  They are easier than you would think and definitely worth a try.





HOMEMADE EGG NOODLES

2 1/2 Cups Flour
1 TSP Salt
3 Large Eggs

Mix all ingredients very thoroughly until all of the flour is moist. Place dough on a well floured surface and toss a heaping handful of flour on top. Kneed the dough for two minutes or until stiff. Roll the dough flat to about 1/4 inch thickness. Let set for one hour until dough begins to dry out. Cut dough into strips that are 3 inches long and 1/2 inch wide. You can actually cut them any shape that suits your needs. Let set an additional 20 minutes to continue drying. Cook for 10 minutes in boiling water with 1 tsp olive oil added. Drain pasta, but do not rinse

Poor Man Steak Pizza

 



This one goes to my husband.  It's all him for sure.  He can come up with the most unique combinations, like the other day when he wanted cheeze-it crackers crumbled into his egg omelet.  Seriously, he did.  So I obliged and he said it was really good.  Here is a pizza we brainstormed one night when we just couldn't decide what to do for dinner.  I just wanted something quick and effortless.  He just wanted something to fill him up.  That's not always easy to do.  You can really do this any way you want. I added the peppers and olives because they complimented the meat so well.  Of course I also just happened to have some frozen from last years crops. I definitely recommend you stick with them on this recipe. It has a "give me more" kinda flavor.  Makes 4 personal pan pizza's.

4 slices NAAN (Indian) Bread
1 cup marinara sauce
2 cups chopped Spam meat
2 cups chopped hot dogs
1/4 cup each (chopped):
Green Peppers, Red Peppers, Yellow Peppers
Green Olives, Black Olives, Mushroom
2 cups shredded Fiesta cheese

Place NAAN bread in oven and bake for 10 minutes at 350, or until crust becomes as crispy as you prefer.  Place chopped spam and hot dogs together in a HOT skillet. DO NOT ADD OIL.  Stir meat constantly until nicely browned on all sides.  Remove from heat and place 1/4 cup marinara sauce on each slice of baked NAAN bread spreading to the very ends.  Mix all vegetables in a large bowls and stir will. Place 3/4 cup of vegetables on bread and gentley flatted down with a spoon.  This will make sure the vegetables are spread throughout the bread and to the edges.  Add 3/4 cup of chopped meat (remaining 1/4 cup will go on to of cheese) and smooth down also.  Top with 1/4 cup shredded cheese and 1/4 of browned meat.  Place in oven and bake until cheese is melted, about 5 minutes.
 

Tender Teriyaki Beef Stir Fry

Just because it's Stir Fry doesn't mean it requires a Wok, not that there is a specific set of ingredients you HAVE to add.  My family loves stir-fry and they find it quite a treat.  I usually hit the fridge and grab whatever (reasonable) vegetables I have on hand.  In this instance I used Green Squash and Snap Peas because I had some left in the freezer from my garden.  Any large skillet or dutch oven will work well.  Just make sure you have fun with it.  This serves a 4-6.

2 LBS Lean Beef Sirloin

1/2 Cup Soy Sauce
2/3 Cup Japanese Sweet Rice Wine
2 TBS Sugar
1 TSP Ground Ginger
2 Minced Garlic Cloves
2 TBS Italian Dressing

Dice meat into medium sized pieces.  Pour all remaining ingredients into pan on medium heat and boil.  Once boiled add Beef.  let simmer on low heat for 1 hour until meat is extremely tender.  Be sure to stir constantly.  10 Minutes before adding vegetables turn heat to medium-high and allow a portion of the juices to concentrate, but not completely.

Add to meat:
2 Cups Broccoli floweretts
2 Cups Sliced Mushrooms
2 Cups Italian Squash (Green Squash)
2 Cups Snap Peas

Let vegetables simmer for 10 minutes tossing constantly to allow the teriyaki to penetrate the stir-fry thoroughly.  Remember-it's best to add whatever vegetables you are comfortable with.  These are what I had on hand, and what worked for me.

I served the dish over Japanese Ramen noodles, but sticky white rice will work perfectly also.


Smoke Sausage MisMash

Wow!  This is so good and full of amazing flavor.   I  dug into the vegetable drawer and started chopping just about anything I had in it.  When the sausage was added the whole house smelled delicious.  Turned out to be one really delectable dinner.  This recipe will serve four.

1 Cup Canola Cooking Oil
4 Medium Potatoes Sliced
1 Green Squash Sliced
1 Yellow Squash Sliced
1 8oz Pkg Mushrooms Sliced
1 Medium Green Pepper Sliced
1 Small Onion Chopped
3 Cloves Garlic minced
2 LBS Smoked Sausage Sliced
Salt and Pepper to taste

Shredded Cheddar Cheese (optional)


Heat oil in a skillet and toss in potatoes sprinkled with salt and pepper. Cook uncovered for fifteen minutes flipping often to brown both sides.  Add squash, mushrooms, green pepper, onion and garlic.  Cook an additional ten minutes continuing to flip.  Add sausage and maintain cooking while flipping until sausage is brown.  I served with tortillas, but biscuits are good too. Top with shredded cheese if desired.







Marinated Salmon Fillet W/Pasta and White Sauce

The only time that I enjoy a good Salmon Fillet is when it is on sale.    I enjoy the taste and the nutritional value but it's a little expensive for me.  During the season of Lent is a perfect time to indulge in this tasty meal that will actually have you felling pampered!  I make the noodles from scratch because they have a much better flavor and texture.  They are also very simple and my husband prefers them. Any variety of your favorite pasta will work with this dish.  Recipe will serve four.