Crops can flourish even in the heat

My Tomatoes, Purple Bell Peppers, Jalapeno Peppers and Banana Peppers picked this morning

 Gardening was something that I knew would always be a part of my routine.  It was something I grew up with.  It is something that I am amazed by every season

It is August, and yes statistically the warmest time of the year.  We have certainly seen some major shift in the typical climate over the years.  Extreme heat, devastating fires and an increase in dangerous tropical storms.

 We have had an unusual amount of  wet spells here.  It has not been that unwelcome.  For nearly one solid week I was unable to do more that take a quick glance at my crops.  When I was able to take full inventory I was thankful that I escaped major damage.  I was also pleased to see the over abundance of new blossoms even in the heat.

My beautiful Lemon Tree's planted from the seeds of one fresh lemon

I've always been adventurous when it comes to planting and growing new things.  These Lemon trees are healthier and more beautiful than I could have imagined.  They have not matured to the point of producing new fruit.  By next spring they should be in prime shape for a fresh bath of lemonade.

Pan Baked Shrimp over Southern Fried Rice.

 Pan Baked Shrimp over Southern Fried Rice

I have always been a big fan of any oriental dish.  Out of a whim I decided to try something on my own.  Not only is it very tasty, it is satisfying and filing.  I wanted to come up with something quick and easy.  This dish may not be true to oriental cuisine.  I am no expert in the field. I do hope you will enjoy.  The receipt is for a one dish serving, so ramp it up if needed.

THE SHRMP

10 Medium Shrimp

Old Bay seasoning

cooking spray

THE RICE

1 cup white rice

sesame oil

1 1/2 TBS Worcestershire sauce

1 TSP garlic powder

1/2 TBS chives

1 TSP chopped fresh parsley

ORANGE SAUCE

1 large orange

1 TSP white vinegar

pinch garlic powder

2 TSP soy sauce

Red chili flakes (optional)

1 TBS starch

Place shrimp in single layer on a parchment lined cookie sheet.  Spray with cooking oil and Sprinkle very lightly with a small amount of Old Bay seasoning.  Place in 350 oven for 5 minutes.  Turn each shrimp over baking another 5 minutes or until shrimp is lightly brown.

While shrimp is baking place warm sesame oil in a medium skillet.  Stir constantly until rice becomes translucent and soft.  Add 2 1/2 cups of water and cover.  Allow rice to cook for 10 minutes, or until most of the water is evaporated.  Remove rice from heat.  While still hot stir in Worcestershire, Chives, and Parsley.  Return lid to skillet and set aside to set for 5 minutes.

Squeeze the juice from one large orange.  Add the vinegar, garlic and soy sauce (red flakes if desired).  Add to sauce pan and allow to come to a full boil.  Place 1 tablespoon of cornstarch in 2 teaspoons of water.  Stir until mixture is milky white.  Add the cornstarch slowly to the the orange juice stirring constantly until desired thickness.

Place rice on serving dish and top with shrimp.  Drizzle with warm orange sauce.

SWEET POTATO SOUP

2 cups milk

½ cup butter

1 cup water

2 medium sweet potatoes

2 cups chopped ham

1 cup diced onion

1 TBS fresh oregano

½ cup chopped fresh chives

2 TBS fresh chopped basil

1 TBS fresh chopped rosemary

2 cloves minced garlic

 

2 TBS corn starch mixed with 1 cup cold water

 

Bake sweet potato in microwave for 7 minutes on high so it is soft but not done.  While sweet potato is cooking heat milk and water in a large sauce pan.  Add chopped ham and all remaining ingredients to pan.  Dice sweet potato and add along with butter.  Let simmer for 10 minutes.  To avoid breaking up potatoes do not stir.  Add corn starch and water stirring gently to thicken.

VEGAN FALL HARVEST LASAGNA

1 medium head broccoli chopped

2 cups zucchini squash diced

2 cups yellow squash diced

2 cups fresh spinach chopped

1 large carrot shredded

1 small onion chopped

2 cloves minced garlic

1 ½ cups imagine non-chicken chicken broth

½ cup flour mixed with ¼ cup cold water

1 12oz pkg lasagna noodles (such as Good for Life)

1 8oz pkg Daiya mozzarella shreds

1 8oz pkg Daiya onion and chive cream cheese

Heat olive oil in skillet.  Add broccoli and squash, stirring until tender, for about 5 minutes, but not soft.  Add onion and garlic.  Stir for another five minutes.  Add chicken broth.  Heat until boiling.  Mix flour with water in a bowl, whisking briskly to remove any lumps.  Quickly add into vegetable mixture, stirring constantly.  Once thickened, remove from heat and set aside

Cook noodles according to package directions.  Drain, do not rinse.  Spread a very small amount of vegetable broth over bottom of 9X13 baking dish.  Place one layer of noodles on bottom of pan.  Add a layer of ½ of the vegetables and gently spread ¼ of the cream cheese over vegetables topping with ½ of the mozzarella shreds.  Add another layer of noodles, top with vegetables and remaining cheese in order.
Bake at 350 for 15 minutes.  Cover and bake an additional 10 minutes.

CHICKEN AND SPINICH ALFREDO

My spinach is typically one of the very first crops to harvest in my early spring garden.  I love it fresh, canned or cooked in one of my favorite dishes such as this one.  Chicken and Spinach Alfredo is an easy, carefree dish that is just delicious, tender and juicy.  Combined with the fresh herbs I grow it is a meal I am proud to serve too.  This dish is for four people

4 Chicken leg quarters
1/2 cup olive oil
4 Cups fresh Spinach
3 oz Cream Cheese
2 tablespoons fresh chives
1 tablespoon fresh rosemary
1 tablespoon fresh basil
1 1/2 tablespoon fresh oregano
4 cloves fresh garlic minced
2 cups rice prepared as directed
salt and pepper

Heat oil in skillet.  Split let quarters by making a slit directly between thigh and leg bone.  Bend until bones are separated and cut through remaining meat.  Sprinkle chicken pieces with salt and pepper.  Place in hot oil and brown 2 to 3 minutes on both sides.  Remove from skillet and place pieces in baking dish.  Place in oven and sprinkle with additional salt and pepper.  Cook uncovered at 300 for 1 hour.

Cook spinach in boiling water.  Place all herbs in a chopper and grind.  Add herbs to spinach and cook for 30 to 45 minutes or until tender.  Remove from heat.  Stir in Cream Cheese until melted.

Remove chicken from pan.  Place spinach in baking dish and top with chicken.  Cover baking dish and cook for an additional 15 minutes or until spinach begins to bubble at 350.  Serve over cooked rice seasoned with salt and pepper.




STACKED CHICKEN AND WAFFLES

Sometimes I think I even surprise myself.  This is such a wonderful breakfast you'll definitely want to do it again.  The combination of flavor with the crispy crunch will definitely leave you satisfied.  Don't think of it as just a breakfast dish.  It is a wonderful dinner or Sunday Brunch also.

This recipe makes one serving so adjust accordingly.


1 Waffle prepared as directed, or substitute one frozen waffle
1 Cup Canola oil
1 Small white potato shredded, or substitute one frozen hash brown
1 Small egg
2 tablespoons milk
Salt and Pepper to taste


Heat oil in skillet.  Shred potato and place in hot oil leaving in a round patty.  Sprinkle with salt and pepper cooking seven to ten minutes on each side until brown and crispy.  While potatoes are cooking toast waffle in toaster until brown. 

Place waffle on a plate and top with crispy hash brown.  Whisk one medium egg with 2 tablespoons milk.  Pour egg in still hot skillet.  Gently fold egg forming a single patty turning until cooked through.  Top with Shredded Chicken Gravy (see below).    Sprinkle with salt and pepper if desired.

Shredded Chicken Gravy

1 1/2 Fresh Baked Chicken (canned does not work)
1 Cup Chicken broth from baked chicken
1/4 Teaspoon of each
    salt
    pepper
    onion powder
    garlic powder
1 Tablespoon cornstarch
1/4 cup cold water

Mix first six  ingredients in a sauce pan stirring well.  Bring to a full boil.  Mix cornstarch and water until smooth.  Add to chicken and stir until thick.

MEXICAN CHICKEN AND RICE

What a delicious and economical dish!  But, isn't that the way dinner should be.  So darn easy and tasty too.  This dish serves four.  I used the leftovers to make a soup for lunch.  Just don't forget to add the flour torillas.





1 Pkg 8 chicken legs and/or thighs
1/2 cup Infused Olive Oil (see recipe below)
Uncle Chris's seasoning (by Fiesta)
Chili powder

2 1/2 Cups uncooked rice
1 1/2 cup water
1 cup Mild or Medium Salsa
2 TBS chili powder
1 TBS Uncle Chris's seasoning (by Fiesta)
Salt and Pepper to taste
2 cups frozen peas

Coat each piece of chicken with infused olive oil (below). Pour remaining oil in electric. Sprinkle chicken with Uncle Chris's and Chili Powder.  Place chicken in electric skillet and brown about 10 minutes on both sides.  When brown and crisp remove from skillet.

Add rice to skillet and stir until rice looks almost white.  Add water, salsa, peas and seasoning.  Return chicken to skillet, cover and simmer checking, but not stirring occassionaly.  Add additional water if rice begins to look dry.  Rice should be done and ready to serve in 20 minutes.


INFUSED OLIVE OIL

3 cups extra virgin olive oil
1/8 cup each
      diced onion
      minced garlic
      drued chili pequin finely ground
Place all ingrediens in a covered jar.  Let set at least 24 hours before using. 

SUNDAY BRUNCH CHICKEN CASSEROLE

Sunday's are made for relaxing and spending time with family.  That is why this is such a perfect Sunday Brunch casserole. So easy, and so tasty the whole family will enjoy a savory combination of flavors.  I serve with warm Buttermilk Biscuits or fresh garlic toast.  This recipe will serve a family of 4

 

2 Chicken Quarters

 

Sprinkle salt and pepper on each chicken quarter and back in oven for 1 1/2 hours at 350 or until done and tender.  The slower the chicken is baked the juicer it will be.  When done remove from oven and cool for at least 30 minutes. Remove all meat from the bones.

 

Tip:  In a hurry by a roasted chicken from your local supermarket.  This recipe will not work with canned chicken.

 

2-6oz packages Uncle Ben's Long Grain and Wild Rice

2 1/2 cups water (more if needed)

Roasted chicken removed from leg quarters

2 cups chopped brocolli

1/2 cup chopped red bell pepper

1/2 cup chopped green onion

1 cup thinly sliced baby carrots

2 large cloves of garlic minced

1/2 Tbs fresh basil

1/2 Tbs fresh thyme

Dried bread crumbs

Shredded Asiago cheese

 

Spray a 9x13 baking dish with cooking spray.  Place all ingredients into casserole pan and mix well.  Place in 350 oven.  Check dish every 10 to 15 minutes and add more water if dish is dry and rice is not done.  Once rice is cooked and vegetables are tender, 45 minutes to an hour, add toppings:

TOPINGS:

Dried bread crumbs coursley ground.  I used a mixture of cornbread and Italian seasoning.  Place back in oven and broil for 2 to 3 minutes until brown.  Turn oven off. Top casserole with shredded Asiago cheese and place back in warm oven for 1 to 2 minutes until cheese is melted.

 

LUSCIOUS TOMATO BASIL SOUP

I know  I've said it many times, but it's worth repeating.  One of the best motivators for gardening is having the ability to create delicious, healthy dishes with my own fresh organic crops.

I've always been a big fan of tomato soup.  I also enjoy using my fresh tomatoes to create and can sauces and soups.  My daughter persuaded me to branch out and add fresh herbs to my gardening.  So, wala.  It's only natural to make a creamy, delicious Tomato Basil Soup.

Makes 2 bowls

3 lbs ripe red tomatoes.  It doesn't matter what tomato, but the sweeter the better
2 tbs fresh dried sweet basil
3 cloves fresh garlic
1/4 cup chives
2 cups soy milk (or 1% milk) your choice
Salt and Pepper to taste
Dash of Oregano
Go Veggie or Kraft Parmesan sprinkles.

Bring whole tomatoes to a rapid boil for 15 minutes in a large pot.  Remove tomatoes from pot saving water.  Gently peel away the loosened skin.  Once all tomatoes are peeled chop and place themn in a blender.  Add basil, garlic and chives to blender.   Blend mixture on high for 3-4 minutes or until creamy. 

Add soup mixture back to pot with 1 cup of the water and 2 cups of milk.  Add salt and pepper to taste.  Simmer on slow heat until soup has cooked down and is no loner runny.  Garnish with oregano and Go Veggie paremsan sprinkles or Kraft parmesan sprinkles.

AMAZING GUMBO

Why is its perfect time for Gumbo? The weather is turning cooler and just about everything you'll need to make your dish complete just might be fresh out of the garden. Most important it's delicious comfort food any time! This recipe serves 6 with plenty of room for leftovers for tomorrows lunch.

6 chicken thighs

2 links spicy summer sausage  sliced

3 cups medium shrimp peeled and cleaned

3 large tomatoes

3 cups sliced okra

1 medium onion

2 cups chopped mushrooms

2 small jalapeno

3 large garlic cloves

1 8oz can tomato sauce

1tsp fresh cilantro

1tsp fresh basil

 1/2 cup chili powder

Salt and pepper to taste

1 14oz package of white rice

Boil chicken thighs for one hour in a stock pot. Remove from pot and set aside to cool saving chicken broth.

Dice tomatoes and add to chicken broth. Slice okra and dice three remaining vegetables.  Add to chicken broth along with crushed garlic. Simmer on medium heat for at least 30 minutes or until okra is tender but not completely cooked and falling apart.

Remove chicken from bones and loosely shred the meat leaving large pieces. Add sliced sausage, tomato sauce, cilantro, basil. Chili powder, salt and pepper.  Cover and simmer on low for an  additional 15 minutes. After fifteen minutes add cleaned shrimp. Simmer for 10 minutes.

GRILLED SQUASH CASSEROLE

Anything that I can cook on the grill will go on the grill.  I love keeping the outdoors where it belongs and minimizing the cleanup.  Sometimes it pays to get very creative.  But it will always turn out good, and worth the effort.  This tasty dish was so good I just know I will do it again.  Serves 4 to 6 depending on how much you are willing t share.



2 medium yellow squash
1 small white onion
2 tablespoons Fiesta Uncle Chris's Seasoning
2 tablespoons garlic powder
1/2 cup sour cream
1/4 cup water
1 1/2 tablespoon corn starch
1 cup Panko bread crumbs
1 Cup shredded Asiago Cheese

Slice squash and onion.  Alternate 2 separate layers of each in a grill safe pan that has been sprayed with non stick spray.  Sprinkle the top of each layer with Uncle Chris's Seasoning and garlic powder.  Whisk together sour cream, water and corn starch in a bowl.  Pour liquid over squash and top with bread crumbs.  Place on the top shelf of a medium grill for approximately one hour.  Open and test squash.  If tender top with cheese (if not cook a little longer).   Sprinkle with cheese and cook uncovered for an additional five minutes.  Let cool for ten minutes before serving (allowing the brother to fully set).

BREAKFAST QUESADILLA

1 large white potato

8 slices of bacon
10 oz spicy pork sausage
4 large eggs
¼ cup milk
 Kosher salt and Ground pepper to taste
1 Tablespoon onion powder
1 Tablespoon Garlic Salt

2 cups shredded fiesta blend cheese

4 burrito size flour tortillas

Salsa and Sour Cream

 

Dice potato into bite size pieces and place in large skillet with one teaspoon of oil.  Cook on medium heat for approximately 15 minutes until they begin to turn golden brown.  Slice bacon into pieces and cook with potatoes until crisp.  Remove from skillet and drain but do not discard bacon grease.  Brown sausage in same skillet.  Once sausage is brown return potato and bacon to skillet and remove from stove.  Whisk egg, milk, salt, pepper, onion powder, and garlic together in a mixing bowl.  Return about 1/8 cup of bacon grease to skillet with potato and meat.   Pour egg mixture in skillet and turn heat to medium.  Once egg begins to set rotate a spatula around the edges lifting slightly allowing liquid to drain beneath the cooking egg.  This allows the egg to become fluffier.   Once as much egg as possible has been rotated gently kneed the egg over several times, flipping when possible.  When egg is done and no more liquid is visible remove from stove.

Heat a griddle (I use my breakfast griddle) on high.  Let warm for at least 5 minutes and turn to a medium heat.  Place one tortilla on the hot griddle.  Layer ½ of the shell with shredded cheese, covering generously.  Place ¼ of the egg mixture on top of the cheese and cover with another generous portion of shredded cheese.  Place the other ½ of the tortilla over the egg and cheese.  With a spatula flatten quesadilla as much as possible without losing any of the filling.  Once bottom of shell has become brown and crisp flip and allow other side to become brown and crisp.  Remove from heat and let stand for five minutes so cheese is slightly cooled.  Cut into four pieces.  Serve with sour cream and salsa.

Repeat process for remaining three tortillas.

DOUBLE PLEASURE MAC'N CHEESE

If you find Mac'N Cheese to be one ultimate comfort dish you"ll enfoy this version. I'm not a big fan of a backed take on the dish, but why not?  I wanted something that wasn't part of the normal menu. I call this  Double Pleasure because of the creamy cheese and crunchy topping.

1 16oz pkg large shell noodle
1 cup milk
1 cup french onon dip
1/2 cup butter
2 cups diced Velveeta cheese
1 1/2 cup diced pepper jack cheese
1 1/2 cup colby jack chees
3/4 cup Panko bread crumbs
3/4 cup crispy onion toppers crumbed

Cook pasta according to package directions. While pasta is cooking warm milk, french onion and butter  in a 3 quart sauce pan on medium heat. Add velveete and whisk until completley blended. Add remaining cheese small amounts at a time and stir until completley melted.
Remove pasta from heat once done and drain. Do not rinse. Pour into a 9 x 9 baking dish that has beem coated with cooking spray. Pour cheese sauce over pasta Top with bread crumbs, and than onion toppers. Bake in a preheated 350° oven for 20 to 25 minutes until top is golden brown.

VEGAN SPAGHETTI BAKE

Just to be clear (and proper) all vegan recipes posted here belong to my daughter who shares credit for this blog with me. I've tried her dishes before and I can't wait to try this one. I love italian!


1 16 oz pkg Spaghetti
1 14 oz Tofurkey Italian Sausage
1 8 oz pkg Daiya Mozzarella Shreds
1 pkg Daiya Prvolone slices
3 Cups Marinara Sauce (see recipe below)
Kosher Salt and Ground Pepper to taste

Cook speghatti according to package directions and drain. Rinse in cold water to stop cooking process. Dice and gently saute sausage seasoned with Salt and Pepper. Stir constantly to avoid burning.  Seat sausage aside for later use.

I used the following fresh marinara sauce (made in advance):

Four large beefstake hothouse tomatoes
1/2 cup diced Onion
3 large Garlic Cloves minced
2 Tbs Olive Oil
1 1/2 Tbs Oregano
2 Basil leaves
1 Tbs Thyme
1 Tbs Rosemary
1 Tbs Cilantro
Kosher Salt to taste

Quarter 4 Tomatoes and place in a medium pot of boiling water.
Saute onion and garlic in saucepan with heated olive oil.  Saute for three minutes and remove setting aside. Once tomatoe skins have seperated from the tomatoe lift from boiling water.  Remove skins from tomatoe with a fork by gently placing fork under skin and lifting.  Puree tomatoes in blender and add to onion/garlic.  Stir in all herbs with salt and simmer on medium heat for 10 minutes.

Any can sauce will due. Just be sure to chech the ingredients.

Brush a 4 X 6 baking dish with olive oil. Layer bottom with 1/3 of noodles, sausage, and sauce in order. Top with mozerella cheese and  provolne cheese.  Complete layers 2 more times. Bake uncovered in a 350° preheated oven for 30 minutes.

VEGAN BANANA-PUMPKIN WAFFLES

 

One of the best things about a waffle is not just how good they taste.  If you make ahead on the weekend the waffle will  freeze easily.  You can pull one out any day of the week and simply stick it in the toaster for a quick, easy, warm and delicious breakfast.  This recipe will make roughly 1/2 dozen.


2 Cups Flour
4  Tsp. Baking Soda

1/2 Tsp. Salt

1/4 Cup Sugar

2 Tsp Cinnamon

1/2 Tsp. Nutmeg

1 Small Banana ripe

1/2 Cup pumpkin puree

1  Cup Soy Milk

 

 

 

 

Preheat waffle iron according to directions. Mix first five ingredients together in a large mixing bowl.  Blend mashed banana and pumpkin in a separate bowl.  Using a pastry blender, or a large fork, stir into dry dough until combined well to resemble a slightly moist batter.  Add milk a little at a time to reach right consistency.  Batter should pour easily into waffle maker, but not overspill.  Cook for 7 to 10 minutes, or until waffle maker no longer steams and your waffle is a golden brown.

 

TO REVERT TO A NON-VEGAN RECIPE REPLACE SOY MILY WITH REGULAR MILK.

 

 

 

 

 

 

CREAMY POTATO AND CHICKEN CASSEROLE

One dish meals are always quick and easy.  When they are full of old fashion, cold weather, comfort they are even better.  Throw in a lot of those home grown crops and you simply can't miss.  It's the most perfect way to warm up with a good movie and someone special.  If you are in a hurry canned chicken will do in a pinch.  But I don't recommend it.  Fresh cooked chicken is best  and you have the advantage of all that rich chicken broth to make any dish full of flavor.  I like to use chicken quarters.  Not only are they tasty, but you can usually find them at a good price.  Serves 4 to 6.


Four good size chicken hind quarters

Boil quarters in fresh water with a dash of salt for at least an hour until done.  Remove meat from pan and set aside.  Save broth.

1/2 cup green bell pepper
1/2 cup red bell pepper
4 cloves of minced garlic
1 bunch (about one dozen) green onions chopped
2 cups fresh, uncooked green beans sliced
2 tablespoons olive oil
1 8oz can cream of mushroom soup
four medium to large white potatoes

1 1/2 cup shredded mozzarella cheese
2 cups panko bread crumbs

Heat olive oil in a large pan.  Saute all vegetables in oil for 5 minutes stirring constantly.  Add 2 cups of the saved chicken broth and the mushroom soup.  Stir until thoroughly blended.  Remove chicken from bones and add to pan.  You want nice large chunks of meat to bite into so don't over shred.

Slice potatoes thinly and place in a 9X13 casserole dish that has been sprayed with cooking oil.  Smother the potatoes with chicken and cover with foil.  Bake in oven at 350 for one hour.  Remove pan from oven and layer top with cheese.  Top with bread crumbs and return to oven.  Bake uncovered for another 15 minutes.  Allow to cool for 10 minutes before serving.
 

BUFFALO CHICKEN PARMESAN

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



BUFFALO CHICKEN

2 Boneless Skinless Chicken Beasts
1 cup flour
1 cup panko bread crumbs

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper (adjust to complaint your specific tastes for spice)

1/4 teaspoon garlic powder

1/2 teaspoon paprika

 

Cut chicken into cubes.  Place all remaining ingredients into a gallon double zipper storage bag.  Toss in chicken and shake well for several minutes to coat all chicken.  Leave chicken in bag for another five minutes.  Place nuggets on a cookie sheet coated with baking spray.  Gently spruce the top of each nugget with spray also.  This will allow the nuggets to turn crispy. Cook for ten minutes in a 350 degree oven.  Turn each nugget over and cook for an additional ten minutes.  Remove from oven and set aside.

 

1 8oz package vermicelli

1 16 oz can marinara sauce with garlic and onion

1/2 cup grated Parmesan cheese

1/2 cup grated Mozzarella cheese.

 

Cook pasta according to package directions and drain well, but do not rinse.  Place half of the noodles on 2 ceramic oven safe plates.  Top pasta on each plate with 3/4 cup of the marinara sauce and 1/2 of the buffalo chicken.  Sprinkle generously with Parmesan and Mozzarella cheese.  Place plates in oven and bake for five to seven minutes or until cheese is completely melted.

CHIPOLTE CHEESY POTATO CASSEROLE

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.
 

PORK STEAK PIE

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

4 tsp sugar

2 tsp salt

1 tsb baking powder

1/2 cup oil

1/4 cup butter (chilled)

1/4 cup milk

 

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. 

 

AMAZING MEATLOAF

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.