Tuesday, May 30, 2017

Potato Sausage Vegetable Hash

I suppose you could have potato sausage vegetable hash for dinner or as a
side dish with your eggs at breakfast. Here in Kat's kitchen
everyone loves this because it's fast, easy and delicious.  Serves 4

Ingredients:

2 tablespoons olive oil
1/2 yellow onion, chopped into 1/2 inch pieces
1 green pepper, chopped into 1/2 inch pieces
4 medium sized potatoes, cut into 1 inch cubes
Dash of season salt, garlic powder and black pepper
1/2 (6-8oz) package of smoked sausage, sliced

Directions:

I used my wok pan on medium heat. Added in the olive oil then the potatoes, stir continuously until they are browned on both sides. When done add in the sausage and cook for 8-10 minutes. Add in the onions and peppers and cook until tender. Season and serve. Yum Yum!

Wednesday, May 24, 2017

Chicken Cacciatore

This is a really good Italian dish. Chicken Cacciatore is loaded with peppers, onions, tomatoes and wine that makes your chicken tasty and tender. Serves 3-4

Ingredients:

2 chicken breasts
2 tablespoons olive oil
1-2 cups flour
1 green pepper or any color pepper, thinly sliced
1 jalapeño, thinly sliced
1/2 yellow onion, thinly sliced
5 tomatoes, peeled and crushed
1teaspoon each of thyme, sage and rosemary
1 bay leaf
3 tablespoons minced garlic
3/4 cup white wine
Salt and pepper to taste

Directions:

Hammer the chicken with a mallet until it's 1/4th inch thick, make sure you place the chicken between 2 pieces of plastic wrap. Slice the chicken into 3 pieces. Dredge each piece into flour and cook in a tablespoon of olive oil for 8 minutes on each side. Remove chicken and set aside. Add the other tablespoon of olive oil then add the peppers, onions and garlic cook until tender about 8 minutes. Add the wine, spices, salt and pepper, then add the chicken back in. Simmer on low heat for 30 minutes. Serve. Yum Yum

Thursday, May 18, 2017

Mirepoix, Sofrito, Battuto, Holy Trinity and Other Humble Beginnings

This is why I started this website...I'm totally dum dum when it comes to recipes with items I've never heard of before. Have you ever heard of mirepoix? Or any of the other Humble Beginnings?

I was checking out Trader Joe's website and came across this Trader Joe's potato soup recipe with an ingredient: a package of mirepoix. So what is mirepoix? First and foremost it's the French version of humble beginnings and like all the humble beginnings it's a blend of vegetables that are finely chopped and sautéed, but they can be used whole in slow simmered stocks. Mirepoix is the combination of onions, celery and carrots.

When chopping, be very particular to keep each piece as uniform as you can to ensure even cooking, whether you are steaming or browning them for a sweeter, heartier flavor.


The Italian Battuto is what their flavor base is called before it's cooked and becomes a soffritto with the same vegetables as the mirepoix, but Italian cooks add parsley leaves, garlic, fennel or sometimes finely diced cured meats like pancetta or prosciutto.

Spain's sufrito has tomatoes, onions and peppers, maybe a little garlic.😉


Germans Suppengrun has carrots, leeks and celery root. Some say the leeks and celery root have more flavor than celery and onions. Poland on the other hand will use Germany's suppengrum but add some cabbage into the mix.




Holy Trinity is the United States version of Humble Beginnings originating in New Orleans. It consists of onions, celery and green peppers. Add these vegetables to your brown roux with a dash or two of cayenne spice and you'll have a flavorful base to any Cajun or Creole dish.

Tuesday, May 16, 2017

Crockpot BBQ Country Pork Ribs

These crockpot BBQ Country pork ribs are good served on top of buttered noodles for dinner or in a sandwich for lunch. (Great leftover) Another fast and easy recipe that you can put together in the morning and have it ready when you come home from work. Serves 4-6 depending on what you use it for.

Ingredients

2 lbs counrty pork ribs
1 onion, chopped
2 tablespoons olive oil
1/3 cup brown sugar
2 tablespoons minced garlic
3/4 cup apple juice
1 1/2 cups BBQ sauce, your favorite

Directions:

Sear ribs in olive oil in a hot skillet until they are brown on all sides. Then place them on top of the chopped onions in the crockpot. Cover with the garlic, brown sugar and apple juice. Cook on low 7-8 hours. When done remove the ribs and onions. Discard liquid and rinse out crockpot. Wipe out any residue then add 1/2 cup BBQ sauce. Add the ribs (I shredded) and onions back in and top with the remaining cup of BBQ sauce. Cook on high for about an hour. Serve on top of buttered noodles. Yum Yum!

Friday, May 12, 2017

Ham Tomato and Swiss Quiche

Ingredients:

1 pkg pillsbury crescent rolls
1 cup grated Swiss cheese
3/4 cup diced ham
1/2 cup diced tomatoes
3 eggs, lightly beaten
1 cup cream
Salt and pepper, to taste

Directions:

Preheat oven 350F. Pat into a 9 inch pie plate the crescent roll dough. Sprinkle 1/2 cup cheese on the bottom of the pie plate. Top with ham and tomatoes. In a bowl mix the eggs and cream, pour into the pie plate. Top with remaining 1/2 cup of cheese. Bake 40 minutes until firm.

Wednesday, May 10, 2017

Creamy Asiago Chicken

You can't deny this creamy asiago chicken looks really good.
The recipe calls for 1 lb of chicken breasts, but what does that mean as far as how many chicken breasts to use??? I found that generally each half breast (boneless and skinless) could run 8-10oz. So, for this recipe that states 1 lb. I will use 2 boneless and skinless chicken breasts.

Ingredients:

1 lb boneless skinless chicken breasts
1 teaspoon onion powder
1 teaspoon dried parsley
1 1/2 cups dry white wine
2 Tablespoons olive oil
1/2 cup heavy cream
1 Tablespoon minced garlic
1/2 cup flour
3 Tablespoons butter
1/2 cup asiago cheese, shredded
1 teaspoon salt
1 teaspoon pepper


Directions:

Place your chicken breasts between plastic wrap and with a meat mallet pound them out to about 1/4 inch thickness. Cut into 3 tender size pieces per breast. Coat the chicken in flour and set aside.

In a deep skillet, heat butter with 1 Tablespoon olive oil then add chicken. Sauté until brown on both sides. Anywhere from 4-8 minutes. Remove and set aside.

In the same skillet add the remaining olive oil, garlic, onion powder and mushrooms. Sauté until Mushrooms begin to brown. Add in the white wine then the chicken and sprinkle with parsley. Bring to boil then reduce heat to simmer and cook for 15 minutes. Remove chicken again from pan.

Add cream to skillet once heated through add cheese stirring constantly until cheese melts and Sause thickens. Add chicken back in when chicken is hot..serve. Yum Yum




Friday, May 5, 2017

Mug Cakes

My granddaughters have been begging for these mug cakes for awhile. I'm not a big fan of vegetable oil, so I usually don't have any on hand. Yesterday at the new Meijer I broke down and bought some. The ingredients are pretty much the same for every mug cake; 4 Tablespoon flour, 2 1/2-3 Tablespoons sugar, 1 Tablespoon vegetable oil, 1 teaspoon vanilla extract, 3 Tablespoons milk and 1/2 teaspoon baking powder.

 To make the Fudge Mug Cake you add 2 Tablespoons cocoa powder and 1 Tablespoon of hot fudge.

To make the Birthday Mug Cake you add 2 Tablespoons sprinkles and an extra teaspoon of vanilla extract.

Microwave for 1 minute 30 seconds and top with extra sprinkles, whip cream, powdered sugar or ice cream. Yum Yum!

Mug cakes are not only for dessert... how about a Blueberry Mug Cake for breakfast?

Basic ingredients are the same just add 10 blueberries. Make sure the are well mixed into the batter or they might explode in the microwave.

Crockpot Loaded Potatoes

You've probably noticed I like to make food in my crockpot. These crockpot  loaded potatoes are no exception. Made with bacon and cheese they are loaded with flavor and a great side dish. Serves 4

Ingredients:

2 lbs of baby potatoes (Klondikes or Fingerlings) cut in half or quartered if large.
3 cups of shredded cheddar cheese, divided
2 Tablespoons garlic
1 teaspoon paprika
1/4 cup diced green onions
8 slices of bacon
Salt and pepper to taste
Sour cream, to garnish

Foil line your crockpot and spray with a nonstick cooking spray. Layer 1/2 of the potatoes, 1 1/4 cup cheddar cheese, 1 Tablespoon garlic, 1/2 teaspoon paprika, 1/3rd of the green onions, 2 slices of bacon crumbled and salt and pepper to taste. Repeat. Cook on high 4-5 hour or until the potatoes are tender. About 20 minutes before serving top with remaining cheese, green onions and 2 slices of bacon crumbled. Drizzle with sour cream. Yum Yum! (I forgot the sour cream in the video☹️)
I'm serving with some smoked sausage for a twist to this recipe make a meal out of it by adding smoked sausage. What do you think?


Thursday, May 4, 2017

Crockpot Golden Mushroom Cubed Steaks

I never was a big cubed steak fan, but my neighbor introduced me to crockpot golden mushroom cubed steak and I loved it!

The creamy golden mushroom soup made the cubed steaks moist and tender. Who knew?

Ingredients:

4 - 6 cubed steaks
1/2 teaspoon salt and 1/2 teaspoon pepper
2 cans golden mushroom soup
1 small onion, chopped
1 8oz pkg white button mushrooms

Directions:

In a 6qt crockpot add meat and season with salt and pepper. Top with the onions, mushrooms and the 2 cans of golden mushroom soup. Add 1 can of water. Make sure meat is covered with the soup. Cook on high 4-6 hours or low 7-8 hours, until meat is tender. Serve over egg noodles. Yum Yum!

Monday, May 1, 2017

Coca-Cola Baby Back Ribs

Have you ever heard of Coca-Cola baby back ribs? I hadn't until I had this rib dinner at my neighbors. You would never know the ribs were cooked in Coke. Serves: 6

Ingredients:

Ribs:
1 liter Coca-Cola
2 racks of ribs, about 4 lbs
1 onion, quartered
6 cloves of garlic, peeled and smashed
2 bay leaves
1 Tablespoon whole black peppercorns

Sauce:
1 can of Coke
2/3 of a stick of butter
1 small white onion, diced
1 Tablespoon minced garlic
1 1/2 Tablespoons yellow mustard
1 cup ketchup
1/4 cup brown sugar
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Directions:

In a large pot combine all the Rib ingredients, add some water to make sure ribs are submerged. Bring to a boil then on simmer cook for one hour turning ribs occasionally, until ribs start to fall off bone.

In a large saucepan combine all Sauce ingredients bring to boil then let simmer for 25 minutes. Stir often until sauce thickens and is reduced. Let cool the purée in a blender.

If grilling, set grill on high. Pat ribs dry then brush on the sauce and season with salt and pepper. Grill turning often until charred on the outside, about 8 minutes. Remove and tent with foil for 5 minutes before cutting into individual ribs. Serve with extra sauce for dipping.

Broiling, preheat oven to broil. Pat ribs dry then brush on the sauce and season with salt and pepper. Place ribs on a broiling pan that was sprayed with nonstick cooking spray. Put ribs in oven but turn ribs to ensure even cooking on both sides. After 15 minutes check internal temperature, it is safe to consume ribs with the internal temperature of 145 degrees. Remove and cover with foil for 5 minutes, this improves juice retention. Cut into individual ribs. Serve with extra sauce for dipping. Yum Yum

Red Potato Celery Carrot Soup


I love a good vegetable soup for lunch or even as a side for dinner. This Red Potato Celery Carrot Soup is full of healthy organic vegetables even your children will enjoy.

Ingredients:

6 stalks of celery, chopped
2 carrots, chopped
8 medium size red potatoes, sliced
1 white onion, diced
1 1/2 cups milk, 2% recommended
6 Tablespoons butter
6 Tablespoons flour
8 cups water
Salt and pepper, to taste
Dash of celery seed, optional

Directions:

Add water to a Dutch oven on medium heat. When water is boiling add the potatoes, celery and carrots, cook for  15-20 minutes until tender. Reserve a cup of liquid. Drain rest and set the vegetables aside.

In the same Dutch oven melt the butter then add the onions and cook until translucent, about 5 minutes. Add in the flour stir then add in the milk a little at a time. Continuously stir until thickens. Add in the vegetables and reserved liquid until you get the consistency you desire. Salt and pepper, to taste. I added in a dash of celery seeds for extra flavor, optional Makes 8-10 servings.

*garnish with bacon crumbs or even add them into your soup when you add the vegetables back into the Dutch oven.