My favorite way to fix Sunday dinner is a tray of finger food to enjoy while watching the game. Chicken nuggets are always a favorite weather they are baked or fried. Buffalo Chicken is the best. They are well seasoned, and you can add as much spice as you like. I always make plenty so there are leftovers. Reinventing leftovers is something I get a kick out of. This is quick and simple and oh so delicious. If you don't want to make Buffalo Chicken I'm sure the local supermarket has a bunch already prepared for use. Recipe serves 2
Potatoes to me are the ultimate comfort food. They happen to be one of the most versatile vegetables around. They will make a great side dish or a complete meal on there own. It is the only vegetable I can think of that you can fry, mash, bake, steam or boil and still have the ultimate dish. Leftovers? No problem. They reheat perfectly, or try creating a hole new dish (ie fried potato cakes from leftover mashed potatoes). This recipe will serve four to six with enough of tomorrows lunch.
2 LBS russet potatoes sliced
2 Cups chicken broth
1/4 Cup chopped green onion
1/4 Cup chopped green pepper
1/4 Cup chopped red pepper
4 garlic cloves crushed
1 mini chipotle (or 2 if you prefer) bullion cube
1/4 cup flour mixed with 1/2 cold water
1 Medium tomato sliced
1/2 LB Velveeta cheese sliced
1/2 Cup Asiago cheese shredded
Add broth, onions, peppers, garlic and bullion in a large pan and bring to a boil. Briskly whisk in flour and water mixture. Remove from heat.
Place 1/2 of the sliced potatoes in the bottom of a glass casserole dish and cover with 1/2 of the broth.. Layer 1/2 of the sliced Velveeta cheese on top of the potatoes. Repeat the the layers one more time. Top with sliced tomato and shredded Asiago cheese. Bake in a 400 degree oven for 45 minutes to 1 hour or until potatoes are completely done. Let set 10 minutes before serving.
Even a rainy Summer afternoon can call for a little bit of comfort food. This really turned out to be more than I expected. Trying to come up with something different and tasty my mind started twirling around a Pork Steak Pie, Along the lines of say a Pot Pie, but I wanted something different. This dish has a rich, creamy gravy and a flaky golden crust that practically melts in your mouth. This will make one 9" pie.
Preheat oven to 350
2 lb pork loin steak (or roast) cut into cubes
3 cups water
4 cloves garlic minced
1 cup chopped onion
1/4 cup Worcestershire sauce
1 TBS Salt and 1 TBS Pepper
1 1/2 cup chopped carrots
1 1/2 cups chopped broccoli
1 1/2 cups chopped cauliflower
1 1/2 cups chopped white mushrooms
1/4 cup melted butter flavored with 1/2 tsp garlic powder
3/4 cup flour mixed with 1/2 cup cold water
Place first ingredients in a large dutch oven and simmer for one hour stirring occasionally.
While the meat is cooking prepare the pie crust as below (or simply buy two pre-made pie shells if you prefer).
After pork has become nice and tender add the remaining vegetables and let simmer for an additional 30 minutes. Continue to stiff occasionally. Thicken broth with flour and water mixture stiring briskly while adding to avoid lumps
Once vegetables are tender, but still firm remove from heat and allow to cool for 15 minutes.
This makes 2 Pie Crusts
3 cups flour
additional 1/4 to 1/2 cup flour (as needed)
Mix all dry ingredients together in a bowl. Add oil and butter blending with a pastry cutter, or fork until mixture is slight moist and looks crumbly. Add milk a little at a time until dough is just right (slightly moist, and not to dry. It should stick a little to the side of the bowl). You may not need to use the entire amount of milk. Place doug on a counter that has been coated with additional flour. Kneed the dough into the flour until it becomes stiff and forms a solid ball, adding more of the flour as needed. Split dough in half and roll each half to about 1/4" thickness.
Place one rolled pie shell in the bottom of a 9" pie dish that has been sprayed with cooking oil. After cooled for 15 minuts pour Pork Steak filling into shell and spread evenly. Place additional shell on top. Move around the top edge and roll the bottom and top crust together (to prevent pie from spilling over). With a fork poke four chris-cross indents along the length of the shell to allow air flow inside. Brush 1/2 of the garlic over the top shell, including the edges. Place in oven preheated to 350 and bake for 30 minutes. Remove from oven and coat the top with the remaining garlic butter. This process will help to make the crust very flaky. Bake an additional 30 minutes or until crust is flaky and a nice golden brown. Let set 10 minutes before cutting.
I know, it sounds a slight bit out of sync to actually indulge in a Meatloaf anymore. But, I for one find it hard to resist on occasion. Meatloaf is one of those versatile dishes that will work well with anything. With the price of beef I find it important to revitalize any leftover dish. For breakfast topped with an over easy egg, or for lunch serve as a panini. It adds delicious to any meal. This particular dish made one bread pan loaf and served two for four meals.
1 LB lean ground beef
1/2 LB Italian sausage
1 small onion minced
2 large eggs
2 cups dried bread crumbs
1 medium green pepper chopped
4 large garlic cloves minced
1 medium jalapeno minced (optional)
4 TBS chili powder
salt and pepper
1 16 oz can original marinara sauce
Blend meats together in a large bowl until well mixed. Fold in eggs and bread brumbs until dough is stiff and not sticky. Add all vegetables and seasonings and continue mixing until the meatloaf is smooth and all vegetables are evenly distributed for flavor. Place the meatloaf in a large baking pan, such as a deep pie dish, or large bread pan. Lightly cover with 1/2 of the marinara sauce and bake for thirty minutes. Check the meat loaf after about 15 minutes and remove any grease that is sitting in the pan. After 30 minutes top with remaining marinara and return to oven for another 30 to 45 minutes, until completely done. Meatloaf is done when the center is no longer pink. Check frequently for any grease that will need to be removed so that the meatloaf remains solid and firm.
I don't like spending money on things I don't have to. When my husband requests some Hamburger Helper for dinner I just make my own. It's easy when you've got a little imagination and the right ingredients to work with. Best of all it's so much better than those prepackaged products with a seasoning packet full of who knows what. Don't get me wrong. I'm not knocking them. In a real pinch they come in pretty handy.
2 lbs uncooked ground meat (beef, turkey or chicken)
1/2 cup fresh chopped onion
1/2 cut fresh chopped green onion
2 tbs garlic powder
salt and pepper to taste
4 cups fresh beef broth
2 cups tomato sauce with roasted garlic and chili's
4 cups elbow macaroni
1 lb Colby jack cheese cut in cubes
Brown ground meat in a large dutch oven until there is no pink visible. Add onion and green pepper and stir for 2 minutes. Add garlic, salt and pepper. Pour in broth and tomato sauce and cover. Once broth begins to boil add macaroni and cover again. Stir occasionally cooking covered for 20 minutes or until macaroni is done. Add more water if necessary. Once macaroni is done remove from heat and stir in cheese a little at a time until melted. Set aside for 5 minutes to allow broth to fully thicken.
Fresh grown vegetables right from my own back yard don't get much better than this. Tender vegetables creamed together make a perfect side dish for any meal. If you have never had an opportunity to taste new potatoes right from the ground they are so much better than store bought. They are so easy to grow and one of the most cost efficient crops to continuously grow year after year.
4 tbs butter
1/2 cup minced green onion
3 cups chicken broth
2 lbs New White potatoes
1 lb Snap Snow Peas
salt and pepper to taste
1/2 cup butter
4 tbs flour
2 cups milk
In a large dutch oven saute minced onion in butter for 2 minutes. Slice all Potatoes and Peas in half. Add to onion. Stir in chicken broth. Add salt and pepper to taste. Cover and simmer for 10 minutes.
In another pan melt putter and whisk in flour until smooth. Quickly pour in cold milk and continue whisking until all lumps are gone. Pour roux into potatoes and continue stirring gently until broth is smooth.
I can't get enough of using my fresh crops to come up with great tasting recipes. This tasty feast includes fresh canned Tomato Sauce and infused Olive Oil using vegetables and herbs from my own garden. Freshly grown vegetables will make any dish taste and even look so much better. This recipe will serve four, but be sure to make plenty. The leftovers are just as tasty. Add fresh garlic bread, or warm tortillas to the meal.
2 Cups White Rice
2 Tbs Olive Oil infused with garlic and chillies
1 Small Green Pepper diced
1 1/2 Cup Minced Onion
1 14.5 oz Can (or 3 cups) of Tomato Sauce w/Roasted Garlic and Chilies
2 Tablespoons Tomato with Chicken bullion
1 1/4 Cups water
2 Tablespoons fresh Cilantro
2 Links Smoked Medium Spicy Summer Sausage
3 Cups Salad Shrimp
Fresh Ground Pepper
Heat olive oil in a sauce pan. Add rice stirring constantly until rice is no longer translucent. Turn heat to a low temperature and add chopped green pepper and onion. Allow vegetables to saute with rice for no more than 2 minutes. Add tomato sauce, water, bullion, cilantro and sausage. Let simmer covered for 10 minutes before adding shrimp and pepper. TIP: You probably won't need salt. The bullion has enough to flavor the dish. Add more water if needed. Cover and simmer stirring occasionally for another 10 minutes of until rice is done. Cool for 5 minutes for before serving to allow broth to completely thicken.
My favorite way to fix Sunday dinner is a tray of finger food to enjoy while watching the game. Chicken nuggets are always a favorite weather they are baked or fried. Buffalo Chicken is the best. They are well seasoned, and you can add as much spice as you like. I always make plenty so there are leftovers. Reinventing leftovers is something I get a kick out of. This is quick and simple and oh so delicious. If you don't want to make Buffalo Chicken I'm sure the local supermarket has a bunch already prepared for use. Recipe serves 2
