BEEF STROGANOF

  When I was a kid we would go out sometime in November to the tree farm to search out the perfect Christmas tree. We’d bundle up and trudge through the acres of trees searching for the best of the best. We’d weave in and out and all around those huge, beautiful smelling trees that …

View full post

STICKY & TANGY BBQ PORK CHOPS

STICKY & TANGY BBQ PORK CHOPS My mother is a killer in the kitchen, she could take anything from the fridge and cupboard and there would be a meal that was most generally asked for time and time again. Well, almost anything when we were kids she made a spaghetti that was god awful, so …

View full post

MANHATTAN CLAM CHOWDER

I love comfort food, especially soup.  If there was soup at every meal, life would be perfect. My mom was the queen of soups, they were dad’s favorite meal and I swear she could literally take a rock and make a concoction of flavor that would rival any professional chef. Most of them were broth …

View full post

HAMBURGER POTATO CASSEROLE

It’s Christmas time again, trying to finish shopping, writing the Christmas letter and mailing out the cards, concerts, wrapping gifts, planning and shopping for Christmas dinner and getting as much prep work as possible done,….it’s exhausting just thinking about it all much less doing it. Gift wrapping was always one of my most hated projects. …

View full post
BEEF STROGANOFSTICKY & TANGY BBQ PORK CHOPSMANHATTAN CLAM CHOWDERHAMBURGER POTATO CASSEROLE

Jul 18

BEEF STROGANOF

Categories:

Beef, Blue Plate Special, Family Recipes, Main Dishes, Pasta, The Whole Shebang, Uncategorized

by

 

When I was a kid we would go out sometime in November to the tree farm to search out the perfect Christmas tree. We’d bundle up and trudge through the acres of trees searching for the best of the best.

We’d weave in and out and all around those huge, beautiful smelling trees that just screamed Christmas and started that holiday feeling deep inside your tummy.

One of us would find a potential candidate and mom would walk around it, step back and look at it from all angles. It couldn’t be too round; just round enough, she wanted it to be tall, but still have enough room for the angel at the top. It needed to be full with as few noticeable holes as possible. She was pretty darn picky, but of course this was a very important decision. Finally after what seemed a gazillion trees she finally approves of the one and only  that will be absolutely perfect in the living room.

Dad would flag that amazing fir with a bright colored strip of cloth and it was marked for our family for that year. Then with my fingers crossed that we’d remember where that tree was when it was time to cut down, we headed home for hot cocoa and a treat.

A few weeks and several snow falls later, we’d be bundled up once again and heading back to the tree farm. Wrapped up tightly in our long underwear, snow pants, boots, warm hats & gloves and a thick scarf wrapped around our necks and faces, we fell out of the car laughing and giggling with excitement and filled with Christmas joy. The snow was was soft and absolutely perfect for snowballs, so of course I had to throw one at my brother, what would winter be if I couldn’t lob a ball of wet sloppy stuff at that little pain in the neck.

As he heads out into the acres, dad was armed with a saw and hatchet with a sharp shiny edge, ready to do battle with the branches and trunk of that tree, the rest of us following behind to cheer him on.

As I look around I see dozens of bright colored strips cloth fluttering in the wind. How is he ever going to know which one is ours? Does he remember what color we used? What if he forgot? Mom’s perfect tree will never be located.

But my dad walks in a direction with the confidence of a lumberjack, mom is alongside directing with ease as to where our desired location is. We walk for what seems like hours and miles, around the brush, past the other color flags and crawl over the fallen tree ( that I don’t remember from before ). I asked mom if we already walked this way and she assures me we will find the tree.

Just as I think we are going to be lost forever in this forest of green, we round a pile of bushes and there it is standing in all it’s glory with a beam of sunshine shining down on it. Our glorious Christmas tree was still waiting for us to claim it and give it a new home.

Dad tells us to go play in the snow while mom holds the tree so he can cut it down. Mike finds a section of snow that hasn’t been walked on so we fall on our backs and make snow angels.

Mom and dad get that tree cut down and we all grab on to help him pull it to the car. The walk seems a lot longer when you’re pulling a ” gigantic ” tree. Dad get’s it tied to the roof of the Buick and off we go. Once we get it home, it has to stand in the garage for a few days so the snow will melt off and drip on the Livingroom carpet. Then is the big day to decorate.

Themes would rotate I remember red and gold, one year was blue and silver ( that was the only year, dad was sick that year so mom never wanted that again ), for many years we had homemade beaded ornaments. Mom and I spent months with the Styrofoam bases and putting in sequins and beads. They were beautiful and so festive. I still have those ornaments, they need to be refreshed and perked up, but hopefully in my free time I can do that.

After Mike and I moved out, Mom and dad went with a much more formal, delicate tree with just gold and white lights. I like this version so much better, more sophisticated and peaceful.

 

This meal is one of my absolute favorites every time I go home, it is a standing order. Mom’s BEEF STROGANOF is different as she uses tomato paste and sour cream and always has extra gravy.

BEEF STROGANOF

1 1/2 lbs chuck roast, cut in 1/2″ cubes
1 medium onion, rough chop
2 tbl olive oil
1/2 c flour2 tsp beef bouillonoz can tomato paste
4 cups  beef broth
6-8 oz sour cream
1 tsp Accent
Salt and fresh ground pepper to taste
Hot noodles, rice or spaetzli
In an electric skillet, season meat with salt, pepper and Accent & brown in the oil, add onions and cook until onions are translucent.
Sprinkle meat and onions with flour and stir to coat well, let cook an additional 2-3 minutes to allow flour to cook, stirring occasionally and taking care to not burn.
Add beef bouillon, beef broth and tomato paste. reduce heat, cover and let simmer until meat is tender adding water or broth if needed.
Meanwhile cook noodles, rice or spaetzli.
Stir in sour cream just before serving and serve over noodles, etc.
Go Ahead….” Just Try It! “

1 medium onion, diced

1 clove garlic, minced

1/4 cup oil

2 lbs beef stew meat, cut in 1″ cubes

3 tbl flour

2 15.5 oz cans beef broth

2 cups water, more if needed

2 tsp Accent

1/2 can tomato paste

1 tbl Worcestershire sauce

1 cup sour cream

Salt & fresh ground black pepper to taste

 

In a deep skillet, saute meat in oil until no longer pink, Season with Accent, add onions and garlic and saute another 5 minutes until browned, taking care not to burn the onions and garlic. Sprinkle the flour over it all and blend it well, let cook 2-3 minutes, stirring often so the flour doesn’t burn.

Stir in the tomato paste and blend in well. Add beef broth, water and Worcestershire Sauce and season to taste. Cover, reduce heat to medium-low and cook until meat is tender.  Add additional water as needed.

Stir in sour cream and serve over buttered noodles or rice.

 

Go Ahead….” Just Try It! ”

 

This post has no tag

Jul 17

STICKY & TANGY BBQ PORK CHOPS

Categories:

Father's Day, Main Dishes, Original Recipes, Picnic Foods, The Whole Shebang

by

STICKY & TANGY BBQ PORK CHOPS

My mother is a killer in the kitchen, she could take anything from the fridge and cupboard and there would be a meal that was most generally asked for time and time again. Well, almost anything when we were kids she made a spaghetti that was god awful, so bad that she didn’t like it, but dad loved it and asked for it all the time so she made it for him and we were forced to choke it down.  Happily, she did find a better recipe and made it her own.  But to this day, I still have a hard time eating spaghetti.

Mom could take left overs and make a completely different meal out it and you’d never know they were from a day or two before.  Leftovers were always for lunch, we never had them for dinner, that was a fresh meal every night. When we had pork chops there was always the possibility of STICKY & TANGY BBQ PORK CHOPS.

This recipe is so versatile, you can use any kind of beer, ale, stout, pilsner or non-alcoholic. You can use ketchup or chili sauce, toss in a little hot sauce if you want it spicy.  I’ve even been known to put a couple spoonful’s of frozen orange juice concentrate to add a little sweetness. What to do with the left over orange concentrate? Adjust the water to make the juice and have a mimosa! Cheers!

STICKY & TANGY BBQ PORK CHOP

                                                                                                               

4 pork chops

Salt, pepper, onion powder, garlic powder, Accent
2 Tbl oilive oil
1 bottle/can beer your choice, N/A beer works.
1/4 c dark brown sugar
1 cup ketchup.
Season pork chops on both sides and brown in olive oil on medium high heat.
In a separate bowl combine the beer, brown sugar and ketchup. Stir until cimbined and smooth.
Remove any oil left on pan with pork chops and and pour mixture over meat.
Cover, reduce heat to medium low and let simmer until reduced and thickened, turning chops occasionally.
Serve with cole slaw and beans for a delicious BBQ meal anytime of year.
Go Ahead….” Just Try It! “

 

 

 

This post has no tag

Dec 27

MANHATTAN CLAM CHOWDER

Categories:

Soups, Uncategorized

by

I love comfort food, especially soup.  If there was soup at every meal, life would be perfect. My mom was the queen of soups, they were dad’s favorite meal and I swear she could literally take a rock and make a concoction of flavor that would rival any professional chef. Most of them were broth based; beef, chicken and vegetable as we were notorious ” dunkers “. Bread, crackers, bread sticks or sandwiches, it didn’t matter. If it was on the table, it got dunked.

Of course soup was a staple during the cold fall and winter months, but even in the spring and summer it was a great light meal as well. That left over ham bone and scraps from Easter, made delicious split pea or navy bean soup. Fresh green beans out of the garden turned into creamy green bean soup that was yellow with sunshine….or maybe it was the stick of  butter that made it so perfect.

On refrigerator/freezer cleaning day, we were guaranteed  ” Garbage ” soup. Early that morning, usually a Saturday, there would be a pot of pork necks bones with onions and celery on the stove starting to heat up. As we cleaned out the shelves all the partial bags of frozen veg, the unused head of cauliflower and broccoli, rutabaga, turnips, carrots, potatoes and any other vegetable in there were cut, trimmed and set aside to be added to the pork broth. Once that oh so tender meat was falling off the bones, it was strained, bones removed and meat was put back in with more onion and the rest of the vegetables, bay leaf and  Kubabba ( whole alspice ), it was then simmered until dinner time. Seasoned perfectly with mom’s secret spices and a fresh loaf of bread with lots of butter, you didn’t need anything else.

Anytime there was broth left over, mom would strain it and freeze it for either a base for another day or to cook vegetables or my favorite as the liquid you needed for gravy. It is the best stuff in the world. I still freeze my broth and cook rice or vegetables in it.

Whether you like brothy or thick, creamy or not, soups and stews are the best comfort foods in my book. They are economical, easy and even if you don’t have a plan….you’ve got ingredients in your fridge, freezer and pantry to make a pot of sumptuous goodness that will smell amazing and generally have enough leftovers for another meal or two and something to take to work for lunch.

Mom’s MANHATTAN CLAM CHOWDER is probably the best I’ve ever had. She loads it with clams and bacon and a rich tomato broth. Combined with plenty of potatoes, celery and onions,  it needs nothing more. Bread sticks with butter… of course, on the side and I’m good to go.

Give this a try on the next chilly evening and I know your family will thank you.

 

MANHATTAN CLAM CHOWDER

 

1 lb bacon, diced
1 medium onion, rough chop
3 ribs celery, rough chop
3 medium potatoes,  cut in 1/2″ cubes
2 6 oz cans chopped clams with liquor
1 30 oz can diced tomatoes with liquid
1 6-8 oz bottle clam juice
6 cups water
1/2 tsp parsley
1 tsp Accent
Salt and fresh ground pepper to taste
In a large Dutch oven over medium heat, saute’ bacon and onion until onion is translucent, being careful to not scorch it. Bacon will be limp. Drain well.
Add remaining ingredients and bring to a boil, reduce heat and simmer until potatoes are done, approximately 2 hour.
Season to taste.
Serve with  warm, crusty bread sticks and a crisp green salad.
Go Ahead….” Just Try It! “

This post has no tag

Dec 20

HAMBURGER POTATO CASSEROLE

Categories:

Blue Plate Special, Casseroles, Family Recipes, Main Dishes, Uncategorized

by

It’s Christmas time again, trying to finish shopping, writing the Christmas letter and mailing out the cards, concerts, wrapping gifts, planning and shopping for Christmas dinner and getting as much prep work as possible done,….it’s exhausting just thinking about it all much less doing it.

Gift wrapping was always one of my most hated projects. I’d set aside one afternoon on the living room floor with all my wrapping paper, ribbons and bows, gift tags, tape, scissors and fancy marking pens. Armed and ready to go I would put each persons gifts in an area and work my way around making sure that there were not too many wrapped in the same design of paper and the ribbons were curled perfectly and looked full and lush.

Wait, need some eggnog to get in the real spirit. Nice steamy mug of liquid gold with just a smidge of some good whisky and topped with whipped cream and fresh ground nutmeg.

The first couple of hours the gifts were beautiful with tight straight corners and tags and bows placed perfectly . By this time I’m getting a bit overwhelmed with a mountain of work still ahead me so, I’d start to cut corners a bit, Not quite as tightly and precisely  wrapped, a bit less decoration, no lengthy personal note written on the gift tags.

Another hour passes and I swear the damn pile of gifts hasn’t gotten any smaller, and now they aren’t getting the pretty curled ribbons and special notes on the tags, too bad if there is more than one gift with the same wrapping paper. Getting frustrated now and my mug of eggnog is empty and I think I need a cookie.

Re-energized with a fresh beverage and a plate of cookies….I know I said one but why get up for another one when I can just bring a whole plate. I search for a movie on TV to get me back in the spirit and find White Christmas…perfect. Take a deep breath and dive back in.

I’m starting to run behind on time so I speed up the process by wrapping a couple smaller things together, peel off the sticky paper on the bow, slap it on and stick on a tag. Not too bad looking, besides nobody really looks at the wrapping anyway, right?

This mountain doesn’t seem to be getting any smaller, time to organize, clean up the scraps and bits and pieces of ribbons, refill the tape dispenser, the cookies and the eggnog, might just as well get a bigger mug of the stuff, going to be on the floor for a while with the project.

Could really use a nap, but I must persevere! 4 piles now wrapped and stacked to the side, only 5 no, 6 more to go. Wait….maybe there’s another pile behind the box of wrapping paper, oh bother. I should have started yesterday. Bing Crosby and Rosemary Clooney are singing and dancing like they don’t have a care in the world. Why don’t they come wrap these damn presents?!

Another pile done, not even bothering with the ribbons and bows anymore, just the tag with the name scribbled on.  They should be happy they are getting it wrapped at all at this point in the game. Damn, the cookies are gone. Dog must be eating them. Time for a refill of the plate and the eggnog…hiccup

Turn on the oven to preheat so I can put the casserole in, thank goodness I made it before I started this stoopid project of wrapping presents.

Two piles left, Scrooge is coming on, my favorite Christmas show, doesn’t matter which one, I love all the versions. This one happens to be Muppet’s version. Let’s get buzy and gets this rapping project done.

Score! I found some Christmas gift bags in the bottom of the rapping paper box. Stuff tissue paper on top and done. These Muppets are really irritating for some reason. One pile left… almost there. Better check the casserole in da oven. HaHa still some eggnog in the jug, let’s ” filler up “. It would be a sin to let it go to waste, have a few cookies left as well. I really want a nap now, hiccup, hiccup.

Damnit! ran out of those Christmas gift bags. Oh Hell, I’ve got grocery bags, stuff the junk in, use the the big sharpie to scrawl their name on it and call it a day.

Got all the rolls of wrapping paper, boxes of bows and tags and pretty decorations at the top of the steps, kick them down to the basement……Christmas wrapping is done for this year.

I lay on the couch, watching the lights on the Christmas Tree twinkle and sparkle, the mountain of presents all perfectly placed around it, a Lawrence Welk Christmas rerun is going on the TV . The carols are sweetly being sung and I’m thinking how wonderful  this season really is; I slowly drift off to sleep for that much needed nap. As I dream of a quiet, peaceful snowfall gently falling outside I hear a beeping noise……

Oh hell…..I burnt the casserole!

 

 

 

HAMBURGER POTATO CASSEROLE

 

1 lb browned ground beef
3-4 medium potatoes, peeled and sliced
1 medium onion sliced and separated
1 15 3/4 oz can crm of mushroom soup
1 cup milk
1 tsp Accent
salt and fresh ground black pepper
shredded cheddar cheese
Preheat oven to 350°
I used an 8×8 baking dish.
In a bowl mixed soup and milk together.
Layer half of the potatoes (lightly season ), half the onions and half of the beef. Spread half the soup mixture over it.
Repeat layers.
Cover and bake  at 350° for 1 1/2 hrs or until potatoes are tender.
Sprinkle cheese on top and bake 5 more minutes.
Go Ahead….” Just Try It! “

This post has no tag

Oct 01

MOM’S SUMMER ZUCCHINI SALAD

Categories:

4th of July, Diabetic, Main Dishes, Picnic Foods, Salads, Side Dishes, Uncategorized

by

In this day and age, everyone is going fresh, healthy and most of all easy. This salad combines it all and most of all it’s deliscious.

I swear, my mother can take just about anything and create a masterpiece. She taught me when I was very young to use a recipe as a guideline. You are only limited by the expanse of your imagination.

If you are making a trail mix and you don’t like pretzels, leave them out or substitute for popcorn or a different kind of nut.  No where is it written that walnuts have to be in a brownie, if you don’t have any or prefer hazelnuts or any other nut….use it, or in my case; leave it out completely. Better yet, maybe add some chopped dried cherries or cranberries to that same brownie for add texture and burst of flavor.

You can swap out ground turkey for ground beef in that goulash or chili. Just because it doesn’t call for garlic, who says you can’t put it in.  Let your creativity flow and have fun with your food.  Let the kids get their ideas in and take pictures to post of Face Book and see the look of pride in their eyes.

MOM’S SUMMBER ZUCCHINI SALAD is a perfect example of fresh, easy an deliscious. The crunch of the raw asparagus, mild zucchini and crisp snow peas all fit perfectly with the burst of juicy tomatoe in each bite. The Capers add just the right salty tangy surprise that will make you stop and think, Oooh, that’s a welcome surprise.

Why not add a little bit more color to this and add some yellow squash? Use all that amazing produce you planted and took care of from the garden or treasures you found at the farmers market and make a simple side dish or add some cooked chicken or grilled salmon for a complete meal.

 

Go Ahead…. ” Just Try It! ”

 

 

 

ITALIAN SEASONING:
3 tbl dried basil
3 tbl dried oregano
3 tbl dried parsley
1 tbl garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp black pepper
1/4 tsp red pepper flakes ( optional )
Mix all ingredients in an airtight jar. Will store up to 6 months
2 medium zucchini, sliced thin
1/2 red onion sliced thin
1 cup snow peas
6 fresh basil leaves, rolled and thinly sliced ( more or less according to taste )
2 tomatoes, cut into wedges
1 cup asparagus tips ( save remaining part of asparagus for soup or other use )
3 grinds of fresh ground black pepper
3 tbl capers ( add at the very last during the toss )
DRESSING:
2 tbl water
1/3 cup white balsamic vinegar
2/3 to 3/4 cup olive oil
2 tbl dry Italian  seasoning.
Combine in a jar and shake well.
In a large bowl, combine all vegetables and pour Italian dressing over. Gently toss to coat.  Add capers
Go Ahead….” Just Try It!”

This post has no tag

Jun 30

SUMMER FRUITED CUCUMBER SALAD

Categories:

15 Minute Meals, 4th of July, After School Snacks, Picnic Foods, Side Dishes, The Whole Shebang, Uncategorized

by

It is amazing how daily life can take over and suddenly you find yourself completely overcome by everything and simply accomplishing nothing. Work schedules, kid, spouses, pets and everything in between are our daily routines and yet we all still have to eat.

I  love my fun food, that doesn’t just mean sweets and snacks, to me fun food is all food. I’m on vacation by my family in Wisconsin and being surrounded by all the styles and traditional foods, favorite restaurants, new places to try and summer get togethers where everyone brings their favorite dish to pass; it’s all Zen-like to me

The “man” of the house fires up the grill, puts on his silly “Kiss the Cook” apron and stands at the ready with a mountain of meats from burgers, brats and hot dogs to ribs and chicken. Tongs in one hand, long fork in the other, cold beverage at his side. He brags how it’s best to pile the charcoal like a pyramid while the grill heats and then spread them out so everything cooks evenly. His neighbor says it’s better to push them all around the side and cook in the middle, and so begins the fun bantering of the Grill Masters. The women all have 911 dialed into their phone, ready to hit send if their theories really ” fire up ”

I love the pot luck concept, a cook gets to show off his or her family favorite, get praise on how good it tastes and while reveling in the asking for the recipe, proudly shares it.  The tables are loaded to the point of collapsing with everything from pasta, potato and vegetable salads, every kind of baked bean options you can think of, Jell-O salads, banana puddings with the vanilla wafers in it and brownies, cakes, bars and cookies that will send your blood sugar into the stratosphere.

Grandma’s sweet and tangy lemon bars are always a crowd favorite while Aunt Ethel  shows up with her famous mustard potato salad loaded with hardboiled eggs and Aunt Carol rounds it off with her ultra rich chocolate brownies with the elusive flavor no one can quite put their finger on no matter how many they eat.  Cousin Roy proudly puts his bourbon smoked baked beans on the table and Uncle Bert’s ” never fail ” saucy ribs all hold a place of honor amongst the rest of the delectable dishes calling out to us.

So here’s to summer, Welcome back old friend! We are looking forward to a season of sultry days by the pool, icy cold lemonade, frosty beers, the gathering of great friends and family laughing about old memories and making wonderful new ones to share and enjoy with generations old and new for years to come and the most amazing food imaginable.

 

My husband loves this  SUMMER FRUIT CUCUMBER SALAD. This can be done with either watermelon or pineapple and is so fresh and pretty on any table. The combination of the sweet fruit, mild cucumber and the tang of the lime bring it together for the most refreshing fruit salad you could imagine. Play around with the addition of different fruit for more color and make it your own. It assembles in no time at all and stashing in your fridge for a few hours will allow the flavors to meld nicely.

 

 

SUMMER FRUIT CUCUMBER SALAD

 

1 cup diced pineapple and/or watermelon
1-2 small cucumbers  diced
1 lime juice
1/2 lime sliced in 1/2″ slices & cut in wedges
Sprinkle salt
Sprinkle Accent
Combine all ingredients and refrigerate 1 hour or until well chilled.
Serve as a side dish or a light lunch over lettuce.
Go Ahead…..”Just Try It! “

This post has no tag

Mar 17

CORNED BEEF & CABBAGE

Categories:

Family Recipes, Holiday, Main Dishes, Slow-cooker, Soups, St Patrick's Day, Uncategorized

by

 

Top O’ the Morning to you all! Yes it’s St. Patrick’s Day, time for green beer, green hats and of course CORNED BEEF & CABBAGE. This slow cooked meal is so very simple and hearty you’ll be making it more than just once a year.

As a kid we’d go to one of the local family restaurants on Monday’s for dinner. They had CORNED BEEF & CABBAGE and it was as good as mom’s. They would use canned potatoes in theirs and considering we never ever had canned potatoes at home, it was different and I absolutely love it that way.  To this day I have to have canned potatoes in my CORNED BEEF & CABBAGE.

 

So let your Irish eyes be smiling when you sit this delicious traditional meal on your dinner table and let the Luck of the Irish grant your every wish.

 

Erin Go Braugh to you all!

CORNED BEEF & CABBAGE

 

1 corned beef brisket
1 large onion, very rough chop, not too small
1 medium head cabbage cut in quarters
3 large carrots, cut in 2″ chunks
1-2 cans of potatoes.
Water to cover.
Place brisket along with seasoning packet and onions in slow cooker set on high for 6 hrs.
After about 6 hrs, remove meat and strain broth through a fine mesh strainer. Add remaining ingredients cover and cook another 1-2 hrs on high until vegetables
are done.
NOTE: You can use regular potatoes if you wish, I just like the look and quicker cook time of canned potatoes for this dish.
Go Ahead….” Just Try It! “

 

 

This post has no tag

Dec 28

HAMBURGER STEW with BISCUITS

Categories:

Main Dishes, Soups, Stews

by

There is nothing better than a warm, filling meal to finish out your day. This stew is so versatile you can use any vegetables that you have and switch out for the seasons. Try using stew meat or even venison in place of the hamburger. The possibilities on this one are endless.

My family loves stews with biscuits, bread, rolls or breadsticks,, slathered  them in butter and dunked in the gravy. I always make extra gravy or broth for just that reason.

When browning the hamburger and onions, I always double or even triple the batch and freeze the rest to make another meal one step closer to the dinner table.  Whether it is spaghetti or tater tot casserole, all I have to do is pull out the previously browned meat from the freezer before I leave for work, and the rest is a breeze to put together when I get home.

My mom always says, ” If there’s an easier way to do it, I will find it ” I’ve taken her words to heart and try to apply that to my life.  Less stress makes for a much more relaxed mood.

Have fun with this dish, serve with a crisp green salad and make enough for leftovers a day or two later….the flavors get better with a little rest time.  Just might have to add some liquid to it.

 

HAMBURGER STEW WITH BISCUITS

1 1/2 lb ground beef
1 large onion, rough chop
1 clove garlic, finely minced
1 1/2 tsp Accent
1/2 16 oz pkg frozen vegetables ( more if desired)
2 small zucchini,  cut in 3/4″ slices
1/2 rutabaga,  peeled and diced in 1/2″ chunks
3-4 medium potatoes. diced
1 packet dry brown gravy
water or beef broth
1 tube refrigerated biscuits
in a large dutch oven brown ground beef until no longer pink. Add onion and saute until tender. Lightly season with salt and pepper.
Add remaining ingredients except zucchini,  gravy mix and biscuits.  Bring to boil then reduce heat and simmer until potatoes are crisp tender. Adding liquid as needed
Add zucchini and gravy mix, stir well and simmer until vegetables are  done.
If there is too much liquid, add a second packet of gravy mix. if too thick, thin out to desired consistency. Adjust seasonings as necessary.
Prehest oven to 350°
Separate biscuits and cut in half. Transfer stew to oven proof baking dish, unless the dutch oven is ovenproof, then use that.
Place biscuit halves, cut side down around perimeter of baking dish and bake 13-16 minutes or until biscuits are golden brown.
Let stand 10 minutes.
Go Ahead….” Just Try It! “

This post has no tag

Dec 26

CHRISTMAS SOUP

Categories:

Christmas, Holiday, Soups

by

As another Christmas season draws to a near I reflect back on memories old and new.  We all have traditions that we have carried over from generations past and as families grow and change, new traditions come into play.

When I was a child, Christmas Eve morning mom, my brother and I would go shopping to get the awesome deals at Shopko and Kmart.  Those blue light specials were such fun and we would get some great stuff at ridiculous prices. We’d get a little snack at the deli that was in between Shopko and IGA and pick up anything that grandma said she need from the grocery store and head home to get ready for the evenings festivities.

Christmas Eve dinner was always at grandma and grandpa’s. Grandma never made the same thing from year to year.  We always had turkey at Thanksgiving so that was never on the menu.  There was always shrimp and sometimes lobster, goose made it one year and steak and rice a simple yet filling one pot meal was a particular favorite. She didn’t want to have to spend the entire evening in the kitchen while everyone else was visiting so she made it simple….simple is still the best.
We didn’t have a need for the big fancy meal;  everyone brought something for the hors d’oeuvre table and believe me it was loaded with sausage, cheese, crackers of any variety, olives, pickles, shrimp cocktail, deviled eggs, roll ups of a wide variety and of course the raw veggies with dips and cheese spread.

Being a Catholic family we always had OPLATEK- CHRISTMAS WAFER. The following is the history of this Christian tradition.

“ For centuries on Christmas Eve, families in Poland, Lithuania, the Czeck and Slav Republics have practiced a beautiful tradition.  It is the breaking and sharing of the OPLATEK- CHRISTMAS WAFER.  Oplatek taken from the Latin work oblatum, meaning Sacred Bread, has been the symbol of Christianity and Jesus Christ our bread of life.

 

On the Holiest Night of the year, a festive 12 course meatless dinner is prepared for the gathered family and friends.  An extra setting is placed for a beggar ( our Lord ) who may come to the door, or a poor family  ( the Holy Family ), looking for a place to stay.  The host or hostess leads the group in  special prayer and distributes and oplatek to the participants.  Each person breaks off a piece of the other’s oplatek and continues until they exchanged good wishes and blessing with everyone.

Traditionally, at midnight the head of the household takes the pink oplatek and shares it with the animals on his farm or at his home.  This custom brings us back to that Holy Night when even animals were able to speak to remind us that we are all Gods creatures “.

 

The sharing of the Oplatek has changed a bit as there is only one for the table to share, but the oldest of the family starts by breaking off their piece and passing it to the next oldest  with a wish of good health and happiness and it goes on down the line. It’s a wonderful way to bring a sense of togetherness and celebration with family.

Then comes our second family tradition that hasn’t changed in decades, we always have Christmas Soup. It a basic, meatless chicken vegetable soup but it is a staple for Christmas Eve in our family. Grandma and grandpa are gone now and my mom and  my Uncle have taken over the Christmas Eve dinner on alternating years and this soup is always on the table.  Of course we make it through out the year as well, but tradition is tradition and it would not be Christmas without the Oplatek and Christmas Soup.

 

CHRISTMAS SOUP:

1   small onion diced finely

1 thin slice butter

Saute together

1    medium carrot, sliced and diced finely

3    ribs celery, diced finely

1    medium potatoe, diced finely ( this an addition I made )

After onion is light golden brown, add the vegetables and saute until a very light color begins to appear.

Add 4 cups chicken broth and cook until soup comes to a boil, reduce heat and simmer 2 hours.

20 minutes before serving add 1/2 cup rice.

Cook until rice is cooked, adding broth if needed as rice will absorb the liquid.

Sprinkle with Parmesan cheese if desired at serving time.

So while you should keep traditions, there is nothing stopping you from creating new ones to pass down to your children and grandchildren.  We all think back with fond memories of those precious moments together that should never be taken for granted and I for one am so very glad I have them to appreciate.

As for the soup……Go ahead….” Just Try It ”

This post has no tag

Nov 18

OLD FASHIONED GINGERBREAD

Categories:

After School Snacks, Blue Plate Special, Cakes, Christmas, Desserts, Snacks, Uncategorized

by

With the holidays rapidly approaching it seems we have less and less free time in our busy days. Work, kids school and homework, football practice, gymnastics, soccer and cheer, throw in 8 loads of laundry, vet appointments, grocery shopping, paying bills…. whew, I’m already tired. All this leaves little time for cooking and much less baking.

Warm and spicy GINGERBREAD was one of my favorite treats as a kid to come home to. I still love the tangy scent of that dark cake rich with molasses hitting my nose as I walked in the house. Top it off with just simple whipped cream or vanilla ice cream and a smidge of fresh ground nutmeg and it is a luxury in our fast paced life.

My mom always had an afternoon snack waiting for us when we got home from school. Sometimes it was cheese, sausage and crackers, or cookies and milk, maybe a mug of hot soup on those cold days when the wind blew you in the door chilled to the bone.

I never liked GINGERBREAD cookies, they were too hard and not sweet enough for me. But mom’s gingerbread cake was an absolute deal breaker. I thought about how lucky we were that our mom would spend all day baking this decadent treat topped off with that creamy whipped cream and a cherry on top just for us. We had to have the only mom in the neighborhood who did this. Of course we weren’t, in those days, mom’s baked all the time.

I called mom to get her recipe for this wonderful childhood memory. I’m not going to lie when I say I was a bit shocked when she started to laugh and said she’d never be able to give it to me because most of the time it came from a red box,  THEN, she tells me she sometimes topped it off with Dream Whip if she didn’t have whipping cream or Cool Whip, horrors!  Ok, so not so horrible, I actually like Dream Whip and have a box in my pantry right now for those moments I need a topping and am lacking whipping cream or Cool Whip.

So I searched the world wide web for old fashioned GINGERBREAD and found lots of recipes, some had raisins in them, some chocolate chips ( which doesn’t sound all that bad ), but I was craving plain basic GINGERBREAD so I figured I was going to have to tweak the most basic style to my now adult taste buds.

Of course all recipes have the same base ingredients and cooking methods you just have to make it your own. After numerous trials, I found a bit more molasses, a little more cinnamon and using a dark brown sugar was just the ticket.

I love to use freshly grated nutmeg sprinkled on top as it gives off that most enticing perfume with every single bite you take and makes it irresistible to stop at just one piece.

 

 

                                                                                                                                                                                                                                                                      

OLD FASHIONED GINGERBREAD

2 3/4 c all purpose flour

1 tbl ground ginger
2 tsp Cinnamon
2 tsp baking soda
1/2 tsp salt
1 cup dark brown sugar, firmly packed
2/3 cup vegetable oil
2 large eggs
3/4 cup molasses
1 cup buttermilk
Preheat oven to 350°. Spray a 13×9 baking dish with Pam.
in a medium bowl,  combine the flour, ginger, Cinnamon,  baking soda and salt; set aside.
In a large bowl; combine sugar, oil and eggs,  mixing well. Gradually pour molasses into sugar mixture, m it xing until well blended.
Alternately add flour mixture and buttermilk to sugar mixture,  beat well. Spread batter into prepared baking dish.
Bake 30-35 minutes ir until a toothpick inserted in the center comes out clean.
Cool 10 minutes before serving. Garnish with whipped topping or ice cream with some fresh grated nutmeg on top.
Go Ahead….” Just Try It! “

 

 

 

This post has no tag

Older posts «