Monday, August 28, 2017

What's for Dinner: Crockpot Beer Braised Western Ribs

This crockpot beer braised western ribs recipe was given thumbs up by my granddaughters. Pretty easy to make and the ribs were pretty inexpensive, only $5.68 for 8 (over 3 lbs). 

Ingredients: 

3+ lbs of western ribs
1 12 oz bottle of beer
Salt and pepper, to taste 
1 bottle of BBQ sauce 
2-3 tablespoons Olive oil

Directions: 

I seared the meat in olive oil before putting them into the crockpot. Remember to salt and pepper them on both sides before searing. Add the beer and cook in the crockpot on high for 3-4 hours. Remove ribs and some liquid to a foil (spray with a nonstick cooking spray) lined baking dish. Pour on the BBQ sauce. Put in a 375F preheated oven for 20 minutes. I also removed the ribs and placed them on a foil lined baking sheet and broiled them for 10 minutes. Yum Yum! 

Saturday, August 26, 2017

What's for Dinner: Sweet Potato Casserole

There are so many sweet potato casserole recipes. Some have marshmallows, some do not. This recipe I found about nine years ago.

Ingredients:

4 fairly large sweet potatoes; washed, cleaned, peeled and cut into quarters
1/2 cup sugar
2 eggs, lightly beaten
1/2 teaspoon salt
1/4 cup and 1 tablespoon butter; melted, divided
1/4 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup chopped pecans, divided
1/4 cup flour

Directions:

In a large saucepan cook the potatoes, covered, in enough salted water to cover them for 20-25 minutes or until tender.  Preheat the oven to 350 degrees. Transfer potatoes in a large mixing bowl and mash lightly. Stir in the sugar, 1/4th cup butter, salt, eggs, milk, 1/4 cup pecans and vanilla. Transfer to an oven safe casserole dish. In a small bowl combine the 1 tablespoon melted butter, brown sugar, flour and remaining 1/4 cup pecans, stir then sprinkle over sweet potatoes. Bake 30-35 minutes. Makes 6-8 servings.


Friday, August 25, 2017

What's for Dinner: Salmon Asparagus Foil Packets

Since the sausage potato foil packet dinner was such a hit with the family, I thought I'd try this salmon asperagus foil packet recipe. Unfortunately, my family has never tried salmon or they just hate fish. Oh well, my cat loved the left overs. Can't win them all, right? 

Ingredients: 

4 boneless skinless salmon fillets 
Salt and pepper, to taste
1 lb of asparagus, end trimmed
1 lemon, sliced thin
1/2 cup butter, room temperature 
3 teaspoons Italian seasoning 
3 teaspoons garlic 
Fresh parsley for garnish 

Directions: 

Preheat oven to 400F. Salt and pepper both sides of the filets. Trim the end of the asparagus. Slice the lemon. On a 12x12 piece of foil place the salmon and the asparagus. I put a slice of lemon under the salmon and the asparagus and another slice on top with a dollop of the butter mixture. Seal the foil packets tightly. I have found that placing a baking sheet on the bottom rack of the oven will catch any leaks from the packets. Place the packets in the oven for 20 minutes. Open packets and garnish with fresh parsley and serve. Yum Yum



Friday, August 18, 2017

What's for Dinner: Cabbage Sausage Foil Packets

I've never tried cabbage sausage foil packets before, but it sure looks yummy. Remember these can be grilled or put in the oven. I'll be using my oven, because (if you can believe it) my grill has never been out of the shed this summer. Another thing to remember when making a foil packet recipe that they tend to leak when you add liquid to them. The remedy for that is to add an ice cube instead. This recipe makes 4 foil packets

Ingredients: 

1 lb polish sausage or any that you prefer 
1/2 head of cabbage, cut into 1/2" wedges
20 small red or yellow potatoes, cut up into 1" cubes 
1 small onion, diced
4 pats of butter or a tablespoon per packet
1 teaspoon garlic per packet
 Salt and pepper to taste 
4 ice cubes

Directions:

Preheat grill to 400 or oven to 425. Make 18" foil sheets and spray them with a nonstick cooking spray. Divide the cabbage, onions and potatoes on each foil sheet then add the ice cube. 

Divide the sausage for each packet and top with the garlic, butter, salt and pepper. 

Seal each packet well or if you are concerned with leaking double wrap your packets. If grilling, grill for 50 minutes rotating packets every 10 minutes or so. Take off grill and let sit for 10 minutes before serving. Otherwise, bake in the oven 35-40 minutes or until the potatoes are tender. Serve with sour cream, if desired. Yum Yum! 

Friday, August 11, 2017

What's for Dinner: Crockpot Lasagna

Doesn't this crockpot lasagna look yum yum yummy? And you don't have to be a dum dum dummy to make it. Great I've got your attention! LOL This makes 4-6 servings, so if you want leftovers or need more servings...I'd add more meat. I used 2 lbs of meat. I have a family of five and I know there will be second helpings. Served along with a salad and garlic bread 😍

Ingredients: 

1 lb. ground beef
1/2 cup Parmesan cheese 
1 28oz can tomato sauce 
1 6 oz can tomato paste
12 oz ricotta cheese or cottage cheese 
16 oz shredded mozzarella cheese 
12 oz lasagna noodles 
1 yellow onion, chopped
1/2 teaspoon oregano 
1 tablespoon minced garlic
1 1/2 teaspoon salt 

Directions:

Brown ground beef, onions and garlic in a skillet then add the tomato sauce, tomato paste, oregano and salt. Cook until warm. In the crockpot spoon a layer of meat sauce, then a layer of uncooked noodles (break to fit, if necessary) and finally a layer of cheeses. Repeat until all ingredients are used up. Cook on low 4-5 hours. Serve Yum Yum! 


Thursday, August 10, 2017

What's for Dinner: Vegetable Medley with Rice

The vegetables I'm using in the vegetable medley and rice are corn, onions and peppers. I suppose you could add other things like black beans or Lima beans😝, but I'm trying to keep this recipe simple and fast to make. The rice I've chosen is jasmine, but you can use any rice. 

Ingredients:

1 12oz bag of frozen corn
1 med size onion, diced
2 peppers, seeded and diced
4 cups chicken or vegetable stock
3-4 tablespoons butter, divided
1 tablespoon minced garlic 
2 cups rice
Salt and pepper, to taste 

Directions:

Melt 3 tablespoons of butter in a med sized saucepan that has a lid. Add the onions and garlic sautΓ© for 3 minutes then add the peppers until they are soft about 5 minutes.

Add the rice coat with the butter and vegetables until the rice is dry and starts to turn brown. Add stock bring to boil and the corn then return to boil. Cover and let simmer on low heat for exactly 17 minutes without lifting the lid.

Uncover season with salt and pepper add the remaining butter, fluff with fork then cover for 5 minutes to absorb any excess moisture. Serve warm. Yum Yum!

Tuesday, August 8, 2017

What's for Dinner: Potatoes Peppers and Onions

This potato, pepper and onion side dish is suppose to have pancetta which is an Italian bacon. It's cured with black pepper and other spices like smoked paprika. I don't have any pancetta on hand, so I'm going to fry my bacon in oil with smoked paprika and black pepper. Then I'll dice or crumble it and mix it in with the potatoes for the last 5 minutes of cooking. I'll tell you in the directions when to add the pancetta or the bacon. Cross your fingers. As always check if I've made any notes and for the family's review. Takes about 45 minutes and serves 6 (if the serving size is small and no one wants seconds)

Ingredients:

4 large potatoes, peeled and cut into 1" pieces
3-4 tablespoons olive oil
2 oz of pancetta (3-4 slices of bacon, precooked)
3 large peppers, cored and diced
1 large onion, diced
2 tablespoons minced garlic
Salt and pepper to taste
1/4 cup parsley, fresh is preferred

Directions:

Boil your potatoes for 5-8 minutes. You want them soft not mushy, drain and set aside.

In a large skillet heat 2 tablespoons of oil on med/high heat then add the peppers and onions (add pancetta). Cook for 8-10 minutes. Add the garlic and cook for another 4-5 minutes or until the peppers are turning brown and the onions are translucent.

Add the potatoes with the remaining 2 tablespoons of oil to the skillet. Season with salt and pepper. (Add the bacon) Cook until the potatoes start to turn brown 4-6 minutes. Sprinkle with parsley and serve. Yum Yum!

Notes: 

I didn't make enough for seconds, only 3 people got to try this recipe and all three had πŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌ! You'll need to make more if you have potato lovers in your family. 

I didn't have a large enough skillet to add the potatoes to the peppers and onions. So I sautΓ©ed the potatoes in a larger skillet and added the onions and peppers once the potatoes started to brown. 

I boiled the potatoes for 7 minutes.

Sunday, August 6, 2017

What's for Dinner: London Broil

I have a London broil to make, but I want you to choose the cooking method. Would you rather have it broiled with potatoes, peppers and onions as a side dish?


Directions: Heat your your oven to broil and set the rack 4" from the heat. Line your broiler pan with aluminum foil and set aside.
Rub your meat the olive oil, salt, pepper and paprika on both sides.
Broil meat, turning once, for medium rare 10-15 minutes or until the internal temperature of the thickest part reaches 130 degrees.
Remove from oven, place on a cutting board and tent with aluminum foil for an additional 10-15 minutes before thinly slicing. Yum Yum!

Or

Make it in a crockpot with onions and peppers? 


Saturday, August 5, 2017

What's for Dinner: Pork Chop Bake

If you've noticed I've been making yummy broccoli recipes. This pork chop bake is no exception. Instead of rice this time our carb is hash brown potatoes. Check either in comments or notes if the family gave this dinner a thumbs up. Takes 1 hr and 15 minutes to make and serves 6.

Ingredients: 

20 oz pkg hash browns, unthawed
1 can condensed cheddar cheese soup
1/2 cup sour cream
1/2 cup milk
3 cups broccoli florets, chopped
1 med yellow onion, chopped
1 tablespoon olive oil 
6 pork chops, 1/2 inch thick 
1/2 teaspoon salt 
1/4 teaspoon pepper 

Directions:

Preheat oven 350F. In a large bowl combine the soup, potatoes, sour cream, milk, broccoli and onion. Spoon mixture into a 3qt ungreased baking dish. Cover with foil and bake 30 minutes.

In a 12" skillet heat the oil over mid/high heat. Add the pork chops (3 at a time) sprinkle with salt and pepper. Cook 3-5 minutes on each side or until the pork chop is browned. Repeat with remaining pork chops.

Remove foil from baking dish and place pork chops evenly on top of the potatoes. Bake 25-35 minutes or until bubbly and pork chops are no longer pink in the center. Yum Yum! 



Tuesday, August 1, 2017

What's for Dinner: Chicken Broccoli Casserole

Who likes chicken broccoli casserole for dinner? I know it looks good! This recipe has 10 ingredients and takes almost 3 hours* to prepare and cook. You can make it ahead of time. Just refrigerate it until you are ready to pop it in the oven for 40 minutes. Makes 8-10 servings. 

Ingredients: 

3-4 boneless skinless chicken breasts 
Butter or non stick cooking spray
Salt and pepper, to taste 
1 med head of broccoli, cut into bite size pieces 
2 cups of cooked white rice
10 oz can of cream of chicken soup* 
1 cup sour cream 
1/2 cup of mayonnaise 
2 1/2 cups shredded cheddar cheese, divided 
1 tablespoon lemon juice* 

Directions: 

Preheat oven to 350F. In a medium to large saucepan add the chicken breasts. When water boils reduce heat and let simmer for 45 minutes or until chicken is tender. Drain then refrigerate to cool.

While chicken is cooling grease a 9x13 baking dish. Cut broccoli florets into bite size pieces and add them to a generously salted medium size saucepan. Boil for 2-3 minutes, drain and set aside. 

Cook the white rice according to the package instructions and how many servings you need. I made 6 servings of rice which covered the bottom of the baking dish nicely. Microwave instructions: in a microwave save dish add 3 cups rice to 3 cups water. Cover with a paper towel and microwave on high for 10 minutes. Fluff with fork. 

Now that the chicken has cooled you can shred it then place it in a medium bowl along with the soup, sour cream, mayonnaise, lemon juice and 1/2 the cheddar cheese. Salt and pepper to taste. Mix well.

In the greased baking dish layer the rice then the broccoli then the chicken mixture. Top with the remaining cheddar cheese and bake for 40 minutes. Let stand for 5 minutes before serving. Yum Yum!

*Notes

1. It didn't take me almost 3 hours to prepare and cook. I got the prep work done in and hour and ten minutes and still baked it 40 minutes; total time 1 hour and 50 minutes.

2. I forgot the lemon juice. Oops

3. I didn't have a can of cream of chicken soup, so substituted a can of cream of celery.

4. Everyone liked it. Family of five gave πŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌ! Even my daughter who doesn't like rice.