Chicken Pasta Bake
Ingredients:
1 pound of your favorite chicken cut, cut into 1/4 to 1/2 inch cubes. I used thighs
2-3 cloves of garlic, finely chopped
3 tablespoons of balsamic vinegar
Olive Oil
Basil, Thyme, Rosemary to taste
1 pound white mushrooms, sliced
1 large yellow onion, coursely chopped
1 quart spaghetti sauce
1 pint diced tomatoes
1 small can tomato paste
1 dry pound of your favorite pasta
1 pound grated mozzarella cheese
Place chicken, vinegar, 2 tablespoons of olive oil, herbs, and garlic in a zip-lock bag, Shake to distribute the ingredients evenly, then place in refrigerator for several hours.
Bring a large kettle of water to boil with salt. Add pasta and cook until the pasta is just barely soft. Drain and put back into kettle.
Coat the bottom of a large saute pan with olive oil, then add onions and mushrooms. Saute until onions soften and become translucent. Add chicken and marinade. Cook until chicken is cooked through. Add spaghetti sauce, diced tomatoes, and tomato paste. Mix thoroughly. Sauce will should be a bit runny.
Add tomato/chicken mixture to pasta and mix thoroughly. Place in either a large lasagna pan or two 13 x 9 inch baking pans. Sprinkle layer of cheese on top. Bake at 350 degrees for approximately 15 minutes, or until cheese is browned to your taste. The pasta should absorb most of the extra liquid from the sauce.
Serve with your favorite bread, a salad, and your favorite beverage. Boo enjoyed this with a Chateau le Moo 2012.
Makes enough to feed an army. Can be prepared ahead of time and refrigerated, then put into oven just before dining. Leftovers freeze well.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Tuesday, April 10, 2012
Friday, March 2, 2012
Dinner Tonight
It's a cool, stormy day here in IndiUcky. I think dinner tonight needs to be filling, simple, and comforting. This is one of the first things my grandmother taught me to make.
Ever notice that a lot of my recipes between October and March have that description?
Ingredients:
6 to 8 russet potatoes, washed and cut into 1/4 half moons
2 large yellow onions, coursely chopped
3 cloves of garlic, chopped
3 tablespoons olive oil
1/4 cup balsamic vinegar or red wine
Salt and Pepper to taste
Your favorite herbs to taste. If I have it, a little fresh dill tastes good in this dish.
One or two of your favorite chili peppers. I used two dried jalapenos from last year's garden.
1/2 pound each of two different kinds of link sausage, cut into 1/4 inch coins. I used spicy Italian and kielbasa
Combine all ingredients in a crockpot. Cook on medium heat for six to eight hours. Goes well with a glass of good earthy beer, fresh whole grain bread, and either a salad or your favorite green vegetable.
Ever notice that a lot of my recipes between October and March have that description?
Ingredients:
6 to 8 russet potatoes, washed and cut into 1/4 half moons
2 large yellow onions, coursely chopped
3 cloves of garlic, chopped
3 tablespoons olive oil
1/4 cup balsamic vinegar or red wine
Salt and Pepper to taste
Your favorite herbs to taste. If I have it, a little fresh dill tastes good in this dish.
One or two of your favorite chili peppers. I used two dried jalapenos from last year's garden.
1/2 pound each of two different kinds of link sausage, cut into 1/4 inch coins. I used spicy Italian and kielbasa
Combine all ingredients in a crockpot. Cook on medium heat for six to eight hours. Goes well with a glass of good earthy beer, fresh whole grain bread, and either a salad or your favorite green vegetable.
Saturday, February 25, 2012
Breakfast this morning
I'll call this the "Clean out the 'fridge scramble"
Take one leftover baked potato, cut it in to quarters, then slice into 1/8 inch triangles.
Take the Italian peppers and red onions from three takeout salads that no-one wanted and coursely chop them.
Melt a spoonful of bacon grease in the bottom of a skillet and add onions, peppers, and potato. Saute until potatoes start to brown and the onion softens. Season to taste with salt and pepper.
Add leftover chicken meat from burrito night, and continue to turn until the chicken is warmed through.
Beat three whole eggs and add to the hot mess in the skillet. Cook with frequent stirring until the eggs are done to your liking.
Serve sprinkled with your favorite shredded cheese and hot breakfast beverage. If you need a little more heat, a little salsa would be wonderful.
Makes enough to feed one adult. No pictures because it didn't last that long.
Warning: The steam from sauteing pepperoncini in bacon grease smells wonderful, but the experience of taking a good whiff of it directly from the pan is close to being maced. However, if you are at all stuffed up, this will give you at least temporary relief. Have tissues handy.
Take one leftover baked potato, cut it in to quarters, then slice into 1/8 inch triangles.
Take the Italian peppers and red onions from three takeout salads that no-one wanted and coursely chop them.
Melt a spoonful of bacon grease in the bottom of a skillet and add onions, peppers, and potato. Saute until potatoes start to brown and the onion softens. Season to taste with salt and pepper.
Add leftover chicken meat from burrito night, and continue to turn until the chicken is warmed through.
Beat three whole eggs and add to the hot mess in the skillet. Cook with frequent stirring until the eggs are done to your liking.
Serve sprinkled with your favorite shredded cheese and hot breakfast beverage. If you need a little more heat, a little salsa would be wonderful.
Makes enough to feed one adult. No pictures because it didn't last that long.
Warning: The steam from sauteing pepperoncini in bacon grease smells wonderful, but the experience of taking a good whiff of it directly from the pan is close to being maced. However, if you are at all stuffed up, this will give you at least temporary relief. Have tissues handy.
Wednesday, January 11, 2012
Dinner Tonight
Irish Woman is off to a meeting at the zoo tonight, so I get to cook!
Ingredients:
1/4 inch cut eye of round steaks
Canadian Steak Seasoning (Course ground pepper, dried garlic, course salt)
1 large white or yellow onion, chopped fine
1 large red bell pepper, chopped
4 to 6 white mushrooms, sliced
1 can beef broth
4 cups broccoli florets, fresh
Parmesan couscous or whatever flavor you like
On a large plate or baking dish, lay out the steaks and sprinkle lightly on both sides with the steak seasoning. Prepare couscous according to box directions.
In a wok or large saute pan, heat enough olive oil to coat the bottom. Add onion and bell pepper. Saute until onion starts to change color. Add mushrooms. Saute until mushrooms are almost cooked through and onions are fully soft. Move everything to the side of your pan so that there is a clear space in the middle and add steaks. Brown on both sides, adding soy sauce to taste along with a sprinkling of ginger. Mix steaks in with onion mixture and add broth. Increase heat and bring to a boil uncovered. When it boils, reduce heat and simmer for 5 to 10 minutes, or until half of the liquid is gone. Add broccoli. Continue simmering for additional 3 to 5 minutes until broccoli is bright green and tender. Thicken with a corn starch slurry. Serve over couscous.
Ingredients:
1/4 inch cut eye of round steaks
Canadian Steak Seasoning (Course ground pepper, dried garlic, course salt)
1 large white or yellow onion, chopped fine
1 large red bell pepper, chopped
4 to 6 white mushrooms, sliced
1 can beef broth
4 cups broccoli florets, fresh
Parmesan couscous or whatever flavor you like
On a large plate or baking dish, lay out the steaks and sprinkle lightly on both sides with the steak seasoning. Prepare couscous according to box directions.
In a wok or large saute pan, heat enough olive oil to coat the bottom. Add onion and bell pepper. Saute until onion starts to change color. Add mushrooms. Saute until mushrooms are almost cooked through and onions are fully soft. Move everything to the side of your pan so that there is a clear space in the middle and add steaks. Brown on both sides, adding soy sauce to taste along with a sprinkling of ginger. Mix steaks in with onion mixture and add broth. Increase heat and bring to a boil uncovered. When it boils, reduce heat and simmer for 5 to 10 minutes, or until half of the liquid is gone. Add broccoli. Continue simmering for additional 3 to 5 minutes until broccoli is bright green and tender. Thicken with a corn starch slurry. Serve over couscous.
Monday, January 2, 2012
Dinner Tonight
It's blowing snow sideways and the mercury is heading south at a pretty steady rate, so I wanted something that reminds me of winter back home and will stick to the ribs. This is a classic that I've had done a million different ways. My way is pretty basic, but it's an easy recipe to play with and make your own.
Shepherd's Pie
1/2 pound lean ground meat (pork, beef, lamb, turkey, or a combination)
1 small white onion, chopped fine
2 cloves of garlic, minced
Salt
Black Pepper
10 to 15 large potatoes, peeled and sliced
Milk
Butter
2 cans whole kernel corn, drained
2 cans creamed corn
Shredded cheddar cheese or your favorite sharp cheese
Make mashed potatoes with the milk and butter.
Brown the meat with the onion and garlic. Season with the salt and pepper to taste. Drain the meat and put in the bottom of a 9" x 13" baking pan. Layer the whole kernel and creamed corn on top of the meat. Scoop the mashed potatoes onto the corn layer, and mold into a complete cap over both the meat and corn. Sprinkle the cheese on top.
Place in a 375 degree oven until the cheese melts and toasts. Serve while still hot. Makes enough to feed a large family a couple of times.
Shepherd's Pie
1/2 pound lean ground meat (pork, beef, lamb, turkey, or a combination)
1 small white onion, chopped fine
2 cloves of garlic, minced
Salt
Black Pepper
10 to 15 large potatoes, peeled and sliced
Milk
Butter
2 cans whole kernel corn, drained
2 cans creamed corn
Shredded cheddar cheese or your favorite sharp cheese
Make mashed potatoes with the milk and butter.
Brown the meat with the onion and garlic. Season with the salt and pepper to taste. Drain the meat and put in the bottom of a 9" x 13" baking pan. Layer the whole kernel and creamed corn on top of the meat. Scoop the mashed potatoes onto the corn layer, and mold into a complete cap over both the meat and corn. Sprinkle the cheese on top.
Place in a 375 degree oven until the cheese melts and toasts. Serve while still hot. Makes enough to feed a large family a couple of times.
Saturday, December 24, 2011
Dinner Tonight
Ancient Family Tradition for Christmas Eve - Swedish Meatballs
Ingredients:
5 pounds of ground meat (beef, pork, turkey. Tastes good if you use a little from column A and a little from column B). The meat should have a bit of fat to it, as you will need to make a sauce with drippings. I use 80/20 hamburger mixed with ground turkey.
3 eggs
1/4 cup milk
1/4 cup dried onions
1/4 to 1/2 cup rolled oats
Salt
Black Pepper
1 tsp allspice
Olive Oil
2 cloves garlic, minced
1 medium sized white or yellow onion, minced
1/2 pound sliced mushrooms
1/4 cup flour
3 cans beef broth
Finely ground white or black pepper
In a large mixing bowl, thoroughly combine meat, eggs, milk, dried onions, and oats. Add salt and pepper to taste, along with the allspice.
In your largest saute pan, heat enough olive oil to barely cover the bottom, then add the garlic and onions. Saute until the onions are clear and soft. Shape the meat into 1 to 1 1/2 inch meatballs and brown in batches. When meatballs are browned, put them into a shallow dish and place in a warm oven. When you are cooking the last batch of meatballs, add the mushrooms and cook until the mushrooms are done. Scoop out all of the mushrooms, meatballs, and onions you can into the shallow dish and keep in the oven.
In the saute pan, which should have a good amount of fat and liquid in it by now, add the flour and whisk until the flour is completely absorbed. Continue cooking over low heat until the flour mixture has become a light brown. Add the broth and season with the pepper to taste. Continue cooking over low heat and stir until the sauce is smooth and thick.
Add in meatballs, mushrooms, and other tasty bits and stir together gently.
Serve over rice, pasta, or mashed potatoes. Goes well with lefse or fresh whole wheat bread and your favorite winter vegetable.
Ingredients:
5 pounds of ground meat (beef, pork, turkey. Tastes good if you use a little from column A and a little from column B). The meat should have a bit of fat to it, as you will need to make a sauce with drippings. I use 80/20 hamburger mixed with ground turkey.
3 eggs
1/4 cup milk
1/4 cup dried onions
1/4 to 1/2 cup rolled oats
Salt
Black Pepper
1 tsp allspice
Olive Oil
2 cloves garlic, minced
1 medium sized white or yellow onion, minced
1/2 pound sliced mushrooms
1/4 cup flour
3 cans beef broth
Finely ground white or black pepper
In a large mixing bowl, thoroughly combine meat, eggs, milk, dried onions, and oats. Add salt and pepper to taste, along with the allspice.
In your largest saute pan, heat enough olive oil to barely cover the bottom, then add the garlic and onions. Saute until the onions are clear and soft. Shape the meat into 1 to 1 1/2 inch meatballs and brown in batches. When meatballs are browned, put them into a shallow dish and place in a warm oven. When you are cooking the last batch of meatballs, add the mushrooms and cook until the mushrooms are done. Scoop out all of the mushrooms, meatballs, and onions you can into the shallow dish and keep in the oven.
In the saute pan, which should have a good amount of fat and liquid in it by now, add the flour and whisk until the flour is completely absorbed. Continue cooking over low heat until the flour mixture has become a light brown. Add the broth and season with the pepper to taste. Continue cooking over low heat and stir until the sauce is smooth and thick.
Add in meatballs, mushrooms, and other tasty bits and stir together gently.
Serve over rice, pasta, or mashed potatoes. Goes well with lefse or fresh whole wheat bread and your favorite winter vegetable.
Friday, December 16, 2011
What I'm Drinking Tonight
It's kind of chilly and damp here in IndiUcky tonight, so I made myself a nice drink to warm the bones.
Ingredients:
3 cups apple cider
1/4 teaspoon cinnamon or one cinnamon stick
1 teaspoon caramel sauce or two Kraft caramels
Bourbon or cinnamon schnapps
In a small saucepan, heat the cider, cinnamon, and caramel until it just boils. Pour bourbon or schnapps to taste into a large coffee cup or cappuccino mug. Fill mug with hot cider. Enjoy.
Here's another one:
3 cups milk (real milk. Soybeans, coconuts, and almonds don't have nipples)
Hot cocoa mix
Chocolate sauce or syrup
Peppermint Schnapps
Heat the milk until it almost boils. Mix in the hot cocoa mix. Mix in chocolate sauce and schnapps to taste. There is a balance point where the taste of the chocolate mixes in really well with the peppermint, but that point varies from person to person.
Ingredients:
3 cups apple cider
1/4 teaspoon cinnamon or one cinnamon stick
1 teaspoon caramel sauce or two Kraft caramels
Bourbon or cinnamon schnapps
In a small saucepan, heat the cider, cinnamon, and caramel until it just boils. Pour bourbon or schnapps to taste into a large coffee cup or cappuccino mug. Fill mug with hot cider. Enjoy.
Here's another one:
3 cups milk (real milk. Soybeans, coconuts, and almonds don't have nipples)
Hot cocoa mix
Chocolate sauce or syrup
Peppermint Schnapps
Heat the milk until it almost boils. Mix in the hot cocoa mix. Mix in chocolate sauce and schnapps to taste. There is a balance point where the taste of the chocolate mixes in really well with the peppermint, but that point varies from person to person.
Monday, November 14, 2011
Dinner tonight
It's a chilly, windy day here in Louisville, so I made something that will warm you up and stick to your ribs. It's that time of year that screams "home cooking". This isn't fancy, but it's good.
4 or 5 pieces of your favorite chicken, pork, or turkey cut (I used chicken drumsticks)
1 medium white onion, quartered and then sliced as thinly as you can get it
2 or 3 cloves of garlic, minced
1 cup sliced fresh mushrooms or 1/2 cup dried
Bacon grease, butter, or olive oil (whichever you prefer)
Spice mix, such as Emeril's Essence or your favorite chili powder
Black pepper, ground to taste
Herbs (Parsley, Sage, Rosemary, Thyme, you get the picture)
1 cup beef broth
Worcestershire sauce
Balsamic vinegar
1 pound fresh or frozen vegetables (broccoli, peas, sliced carrots, or whatever you prefer)
One pot of your favorite pasta or rice (this goes great with couscous)
Grated Parmesan cheese
Put vegetables in a steamer and cook until they are almost done.
Cook your pasta or rice and have ready to go with the rest of the dish.
Wash hands. Place meat on a plate and sprinkle with your spice mix. Wash hands again.
Heat up bacon grease, oil, or butter in a flat bottomed pan over medium heat. You will need enough to liberally coat the bottom but not so much that you have a puddle of fat in the pan. Add mushrooms, garlic, and onions. Saute until onions start to soften and become transparent. Add meat. Sprinkle with pepper and herbs to taste. Cook meat until it is browned on all sides. Push meat and onions to the side of the pan and add broth. Scrape any crunchy bits off the bottom of the pan while bringing broth to boil. Add Worcestershire sauce and vinegar to taste. Cover dish and simmer for 10 minutes. Uncover and add vegetables. Stir together and simmer an addition 3 to 4 minutes until sauce reduces to about half its volume and the vegetables and meat are done.
Serve meat and vegetables over pasta or rice and sprinkle with cheese. Goes really well with fresh bread and a good beer.
4 or 5 pieces of your favorite chicken, pork, or turkey cut (I used chicken drumsticks)
1 medium white onion, quartered and then sliced as thinly as you can get it
2 or 3 cloves of garlic, minced
1 cup sliced fresh mushrooms or 1/2 cup dried
Bacon grease, butter, or olive oil (whichever you prefer)
Spice mix, such as Emeril's Essence or your favorite chili powder
Black pepper, ground to taste
Herbs (Parsley, Sage, Rosemary, Thyme, you get the picture)
1 cup beef broth
Worcestershire sauce
Balsamic vinegar
1 pound fresh or frozen vegetables (broccoli, peas, sliced carrots, or whatever you prefer)
One pot of your favorite pasta or rice (this goes great with couscous)
Grated Parmesan cheese
Put vegetables in a steamer and cook until they are almost done.
Cook your pasta or rice and have ready to go with the rest of the dish.
Wash hands. Place meat on a plate and sprinkle with your spice mix. Wash hands again.
Heat up bacon grease, oil, or butter in a flat bottomed pan over medium heat. You will need enough to liberally coat the bottom but not so much that you have a puddle of fat in the pan. Add mushrooms, garlic, and onions. Saute until onions start to soften and become transparent. Add meat. Sprinkle with pepper and herbs to taste. Cook meat until it is browned on all sides. Push meat and onions to the side of the pan and add broth. Scrape any crunchy bits off the bottom of the pan while bringing broth to boil. Add Worcestershire sauce and vinegar to taste. Cover dish and simmer for 10 minutes. Uncover and add vegetables. Stir together and simmer an addition 3 to 4 minutes until sauce reduces to about half its volume and the vegetables and meat are done.
Serve meat and vegetables over pasta or rice and sprinkle with cheese. Goes really well with fresh bread and a good beer.
Saturday, October 22, 2011
Applesauce Spice Cake
It's that time of year again, where a bear's thoughts turn to things with nutmeg and cinnamon in them.
Girlie Bear's going to a sleep over tonight, so we thought we'd whip up something for her to take, and this seemed appropriate.
Ingredients:
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1 1/2 tsp baking powder
Nutmeg
Ginger
Cinnamon
Cloves
1/2 cup butter, softened
1 cup white sugar
1/4 cup honey
Vanilla, bourbon, or almond extract
2 eggs
1/2 cup milk
1 cup applesauce
1 small apple, cored and peeled, and cut into small pieces
1/4 cup raisins
Sift flours, soda, baking powder, and spices (to taste) into a bowl.
In another bowl, cream together butter, sugar, and honey. Add vanilla, bourbon, or extract and eggs. Combine milk and applesauce in a bowl. Add dry ingredients to sugar/butter mixture and mix thoroughly. Add milk/applesauce mixture and mix thoroughly. Mix in apple and raisins.
Place in a small, greased baking dish ( I use a 6x6), and bake in a 350 degree oven for 30 to 40 minutes or until a knife poked into the center comes out clean.
Girlie Bear's going to a sleep over tonight, so we thought we'd whip up something for her to take, and this seemed appropriate.
Ingredients:
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1 1/2 tsp baking powder
Nutmeg
Ginger
Cinnamon
Cloves
1/2 cup butter, softened
1 cup white sugar
1/4 cup honey
Vanilla, bourbon, or almond extract
2 eggs
1/2 cup milk
1 cup applesauce
1 small apple, cored and peeled, and cut into small pieces
1/4 cup raisins
Sift flours, soda, baking powder, and spices (to taste) into a bowl.
In another bowl, cream together butter, sugar, and honey. Add vanilla, bourbon, or extract and eggs. Combine milk and applesauce in a bowl. Add dry ingredients to sugar/butter mixture and mix thoroughly. Add milk/applesauce mixture and mix thoroughly. Mix in apple and raisins.
Place in a small, greased baking dish ( I use a 6x6), and bake in a 350 degree oven for 30 to 40 minutes or until a knife poked into the center comes out clean.
Friday, September 23, 2011
Dinner Tonight
This is a variation on the Jaegerschnitzel I've loved since my grandmother made it for me when I was as little as Boo. I went with thicker cuts of meat, took away the breading on the pork, and made something of a Southern style peppery cream gravy. It's still got the mushrooms I love, and the pasta makes a good good stand-in for the spaetzle that would normally be served.
Ingredients:
4 pork loin chops, between 1/2 and 3/4 inch thick
1 white or yellow onion, chopped fine
1 bell pepper, chopped fine
1 cup sliced fresh mushrooms, whatever variety you like
Olive Oil
Black Pepper and other herbs/spices you like.
Canadian Steak Seasoning
1/4 to 1/3 cup Kentucky Kernel or other seasoned flour (Make your own if you want)
Milk
Sprinkle the chops with the steak seasoning on both sides and set aside. In a large saute pan, heat enough olive oil to coat the bottom. Add the onions, mushroom, and bell pepper and saute until the onions soften and begin to become transparent. Add the black pepper and other spices to taste. Add the chops and brown on both sides. Make a slurry of the flour and 2 cups of the milk. Take the chops from the pan. Add the milk/flour slurry and bring to simmer. Add more milk until a thin gravy forms. Add the chops and turn until coated. Lower the heat and and simmer until the gravy thickens to your desired consistency.
Serve over rice or pasta with steamed fresh vegetables. Goes well with baking powder biscuits or a good bread.
Ingredients:
4 pork loin chops, between 1/2 and 3/4 inch thick
1 white or yellow onion, chopped fine
1 bell pepper, chopped fine
1 cup sliced fresh mushrooms, whatever variety you like
Olive Oil
Black Pepper and other herbs/spices you like.
Canadian Steak Seasoning
1/4 to 1/3 cup Kentucky Kernel or other seasoned flour (Make your own if you want)
Milk
Sprinkle the chops with the steak seasoning on both sides and set aside. In a large saute pan, heat enough olive oil to coat the bottom. Add the onions, mushroom, and bell pepper and saute until the onions soften and begin to become transparent. Add the black pepper and other spices to taste. Add the chops and brown on both sides. Make a slurry of the flour and 2 cups of the milk. Take the chops from the pan. Add the milk/flour slurry and bring to simmer. Add more milk until a thin gravy forms. Add the chops and turn until coated. Lower the heat and and simmer until the gravy thickens to your desired consistency.
Serve over rice or pasta with steamed fresh vegetables. Goes well with baking powder biscuits or a good bread.
Thursday, September 22, 2011
Oatmeal Cookies with Fruit
Making more goodies for lunches. This time I thought I'd get away from the horrifically-bad-for-you chocolate chip cookies and make something that at least pretends to have nutrition.
Ingredients:
1/2 cup butter, softened
1/4 cup shortening
1 cup packed dark brown sugar or light brown sugar with a tablespoon of molasses
1/2 cup white sugar
2 eggs
Vanilla, almond extract, or bourbon to taste
1 teaspoon baking powder
1/4 teaspoon baking soda
Cinnamon, cloves, ginger, nutmeg to taste
1 cup white flour
3/4 cup whole wheat flour
2 cups dry oatmeal
1 cup dried fruit (apples, cherries, raisins, cranberries, or whatever you like) chopped up into small 1/4 inch pieces
Preheat oven to 375 degrees F.
Put dried fruit in a microwave safe bowl and add water until the fruit is barely covered. Microwave for 1 minute then let stand while you put together the rest of the dough.
Cream butter, shortening, and sugars in a mixer at low speed. Once creamed, add in eggs and vanilla/almond/bourbon.
In another bowl, sift together the flours, baking powder, soda, and spices. Add to wet mixture and mix thoroughly. Add oats and mix.
Drain excess water off of fruit, and add to the dough. Mix just until the fruit is evenly distributed. Dough will be slightly wet, but not runny.
Spoon 1 inch balls of dough (a heaping tablespoon) on baking stone or lightly greased cookie sheet at least 2 inches apart. The cookies will spread and flatten during baking. Bake for 12 to 15 minutes, or until the cookies brown and the edges are crisp. Let cool on sheet for 2 minutes then transfer to wire rack.
Ingredients:
1/2 cup butter, softened
1/4 cup shortening
1 cup packed dark brown sugar or light brown sugar with a tablespoon of molasses
1/2 cup white sugar
2 eggs
Vanilla, almond extract, or bourbon to taste
1 teaspoon baking powder
1/4 teaspoon baking soda
Cinnamon, cloves, ginger, nutmeg to taste
1 cup white flour
3/4 cup whole wheat flour
2 cups dry oatmeal
1 cup dried fruit (apples, cherries, raisins, cranberries, or whatever you like) chopped up into small 1/4 inch pieces
Preheat oven to 375 degrees F.
Put dried fruit in a microwave safe bowl and add water until the fruit is barely covered. Microwave for 1 minute then let stand while you put together the rest of the dough.
Cream butter, shortening, and sugars in a mixer at low speed. Once creamed, add in eggs and vanilla/almond/bourbon.
In another bowl, sift together the flours, baking powder, soda, and spices. Add to wet mixture and mix thoroughly. Add oats and mix.
Drain excess water off of fruit, and add to the dough. Mix just until the fruit is evenly distributed. Dough will be slightly wet, but not runny.
Spoon 1 inch balls of dough (a heaping tablespoon) on baking stone or lightly greased cookie sheet at least 2 inches apart. The cookies will spread and flatten during baking. Bake for 12 to 15 minutes, or until the cookies brown and the edges are crisp. Let cool on sheet for 2 minutes then transfer to wire rack.
Wednesday, August 31, 2011
Chocolate Chip Cookie Recipe
I've been remiss. Julie over at Jigsaw's Thoughts asked about basic cookie recipes, and I told her I'd put up a couple of my favorites. Life and a bad memory intervened, and I didn't think to get it done until I was baking cookies for school lunches the other night.
When I make cookies, I prefer to make drop cookies like chocolate chip or oatmeal cookies if I'm in a hurry or if I have to make a large amount of cookies. For special occasions or as a treat I'll take the time and make peanut butter cookies or snickerdoodles. At Christmas we make things like pinwheels and thumbprint cookies.
So here we go: DaddyBear's Chocolate Chip Cookie Recipe
Ingredients:
1 cup of your favorite butter, softened (You can wimp out and go with half a cup of shortening and half a cup of butter, but who wants to live forever?)
1/2 cup white sugar
1 cup of either dark brown sugar or regular brown sugar with 2 tablespoons of molasses added
1/2 teaspoon baking soda
2 eggs
Vanilla or almond extract to taste, probably between 1and 2 teaspoons
2 1/2 to 3 cups of white flour
2 to 3 cups of semi-sweet chocolate chips or half chocolate chips and half peanut butter chips
1 to 2 cups of your favorite chopped nuts. I prefer walnuts, but play around with what you like. Macadamia nuts are really good if you want to make something more upscale.
Preheat your oven to 375 degrees F.
In a mixer, cream the butter until the color lightens and it starts to rise in volume. Add in the sugars and baking soda, and mix until all lumps are out. Add in eggs and extract. Run the flour through a sifter to remove lumps and add 1/2 cup at a time to the wet mixture until you get a semi-stiff dough, probably at least 2 1/2 cups, but your mileage may vary. Add chips and nuts and mix in just until they are evenly spread through the dough.
Grease a cookie sheet or use a seasoned baking stone. Use either a melon baller or a couple of table spoons to scoop 1 inch balls of dough onto the cookie sheet. The balls should be 1 1/2 to 2 inches apart. They will flatten to about 1/4 inch in diameter during baking, so space accordingly. Bake for 10 to 12 minutes or until the top is turning brown. Remove from oven and let the pan sit for about 3 minutes before removing the cookies with a spatula and placing on cooling rack. Should make between 2 and 3 dozen cookies.
The cookies should still be a bit moist, but not raw. If you want them crispy, give them a few more minutes in the oven but watch that they don't burn. The extra molasses in the dark brown sugar will give a richer flavor and help to keep the cookies moist and chewy.
Sunday, August 14, 2011
Breakfast This Morning
This morning Irish Woman left me and Boo to our own devices while she ran to do a few things, so I thought I'd make a "Dad" breakfast. This is a recipe that I make when we're camping. It uses up leftovers from cookouts and camp dinners quite well, if I do say so myself.
Ingredients:
2 links of sausage (bratwurst, smoked, italian, chorizo, whatever. I used two of the venison smoked sausages from last night's cookout)
1 cup roasted potatoes and onions, also from the cookout
Spices to taste
3 eggs
Your favorite shredded cheese.
Melt a small amount of bacon grease in the bottom of a cast iron pan, using just enough to wet the bottom of the pan. Cut the sausages into 1/4" coins and add to the hot pan. Turn several times until all surfaces are browned. Add potatoes and onion, and allow to brown on both sides and heat through to the middle. Add spices to your own taste. Crack eggs into a bowl and beat for scrambling. Pour over potatoes and meat, and stir gently until the eggs are cooked through. Put on plates, sprinkle with cheese, and serve. I douse mine with a bit of hot sauce, but just enough to add some heat, not so much the flavors are overwhelmed.
Since everything but the egg is already cooked, all I'm doing is heating the sausage and potatoes through and browning them, so this only takes about 10 minutes from refrigerator to plate. I served it this morning with sliced apples and cold milk for boo and a nice glass of iced tea for me.
Got leftovers?
Ingredients:
2 links of sausage (bratwurst, smoked, italian, chorizo, whatever. I used two of the venison smoked sausages from last night's cookout)
1 cup roasted potatoes and onions, also from the cookout
Spices to taste
3 eggs
Your favorite shredded cheese.
Melt a small amount of bacon grease in the bottom of a cast iron pan, using just enough to wet the bottom of the pan. Cut the sausages into 1/4" coins and add to the hot pan. Turn several times until all surfaces are browned. Add potatoes and onion, and allow to brown on both sides and heat through to the middle. Add spices to your own taste. Crack eggs into a bowl and beat for scrambling. Pour over potatoes and meat, and stir gently until the eggs are cooked through. Put on plates, sprinkle with cheese, and serve. I douse mine with a bit of hot sauce, but just enough to add some heat, not so much the flavors are overwhelmed.
Since everything but the egg is already cooked, all I'm doing is heating the sausage and potatoes through and browning them, so this only takes about 10 minutes from refrigerator to plate. I served it this morning with sliced apples and cold milk for boo and a nice glass of iced tea for me.
Sunday, May 15, 2011
Oatmeal Fruit Bars
It's a drippy, rainy, gray kind of day here in IndiUcky, and I found myself craving something sweet, and thought I'd do some baking. This is more of a fall recipe, but today just felt right for this particular piece of comfort food. I hide a teeny bit of nutrition in here with the wheat flour, oats, and fruit, but I'm not going to lie and say that this is a healthy snack.
Oatmeal Fruit Bars
Ingredients:
3/4 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar or 1/4 cup honey
1 teaspoon baking powder
1/4 teaspoon baking soda
Cloves to taste
Cinnamon to taste
Ginger to taste
Nutmeg to taste
1 3/4 cups whole wheat flour
2 cups rolled oats
1/2 cup chopped nuts - optional
3/4 to 1 cup of fresh blueberries, washed and drained thoroughly. Frozen can be substituted, but must be completely thawed
1 granny smith apple, peeled, cored, cut into eighths, and then sliced into 1/4 inch slices.
Cream the butter in a bowl until it becomes light colored and fluffy. Add brown sugar and white sugar/honey, egg, apple juice, and vanilla. Mix thoroughly. In another bowl, combine baking powder, baking soda, cloves, cinnamon, ginger, nutmeg, and flour. Add to wet ingredients and mix thoroughly. Add oats and optional nuts. Mix well. Fold in fruit. Do not mix so much that the blueberries break open and stain the dough purple. Resulting dough should somewhere between cookie dough and cake batter in consistency. If it is too thin, add more oats. If it is too thick, add more apple juice.
Put dough in a greased 6 x 6 inch baking dish. Put into a pre-heated 375 degree oven for 45 to 60 minutes, or until a knife put into the center of the dish comes out hot and clean. Allow to cool before slicing and serving.
Oatmeal Fruit Bars
Ingredients:
3/4 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar or 1/4 cup honey
1 egg
1/4 cup apple juice
1 teaspoon vanilla or almond extract
1 teaspoon baking powder
1/4 teaspoon baking soda
Cloves to taste
Cinnamon to taste
Ginger to taste
Nutmeg to taste
1 3/4 cups whole wheat flour
2 cups rolled oats
1/2 cup chopped nuts - optional
3/4 to 1 cup of fresh blueberries, washed and drained thoroughly. Frozen can be substituted, but must be completely thawed
1 granny smith apple, peeled, cored, cut into eighths, and then sliced into 1/4 inch slices.
Cream the butter in a bowl until it becomes light colored and fluffy. Add brown sugar and white sugar/honey, egg, apple juice, and vanilla. Mix thoroughly. In another bowl, combine baking powder, baking soda, cloves, cinnamon, ginger, nutmeg, and flour. Add to wet ingredients and mix thoroughly. Add oats and optional nuts. Mix well. Fold in fruit. Do not mix so much that the blueberries break open and stain the dough purple. Resulting dough should somewhere between cookie dough and cake batter in consistency. If it is too thin, add more oats. If it is too thick, add more apple juice.
Put dough in a greased 6 x 6 inch baking dish. Put into a pre-heated 375 degree oven for 45 to 60 minutes, or until a knife put into the center of the dish comes out hot and clean. Allow to cool before slicing and serving.
Sunday, April 17, 2011
DaddyBear's Burgoo
Yesterday I had planned on smoking one of the HUGE Boston butts we got at the meat counter a couple of months ago and froze, but the weather sucked the zub kebir. So I threw it in the crockpot with onions, bourbon, and spices, and served it pulled and barbecue-sauced with Irish Woman's favorite vegetable, corn and green beans cooked with salty pork product, and mashed potatoes.
Of course, since there's no way that we could eat an entire pork shoulder roast, I had three quarters of it left, along with quite a bit of corn and green beans. Today was filled up with housework, laundry, and yard work, so I made something that's easy to prepare in the crockpot. I decided to make my rendition of burgoo, which is a local soup that is basically some variation of "Take all the leftovers from the barbecue and make soup out of them".
Ingredients:
1 to 2 pounds of barbecued, shredded meat. This can be pork, beef, chicken, turkey, sausage, or whatever. Bonus points for using several different types of meat.
1 small can diced tomatoes with chilis. Dice up and add your own chilis if you want.
1/4 cup dried onions
1 12 ounce bottle of your favorite barbecue sauce
1/2 cup of your favorite whiskey to add smokey flavor
4 to 6 cups of assorted vegetables, fresh or frozen.
2 cups dry white rice
4 cups water
Thoroughly shred the meat and put in the crockpot along with the onions, barbecue sauce, bourbon, and tomatoes. Put on low heat for 6 to 8 hours, stirring occasionally. 2 hours before dinner, add the vegetables. I thoroughly drained the leftover corn and green beans, and added a small package of frozen mixed vegetables. 1 hour before dinner, combine the rice and water in a covered saucepan and bring to a boil. When the rice boils, shut off the heat and let the rice absorb the water. Once the rice has absorbed all of the water, mix it into the stock and vegetables. Let set for 10 to 20 minutes, then serve with fresh baked bread or biscuits.
If you want it a little thicker and a little more authentic, add some okra with the vegetables. If you don't care for okra, you can cut the amount of water for the rice down to 1 1/2 cups, and let it set in the stock for a little longer to finish cooking. If you want to up the amount of heat, adding more chilis with the meat creates a nice burn.
Of course, since there's no way that we could eat an entire pork shoulder roast, I had three quarters of it left, along with quite a bit of corn and green beans. Today was filled up with housework, laundry, and yard work, so I made something that's easy to prepare in the crockpot. I decided to make my rendition of burgoo, which is a local soup that is basically some variation of "Take all the leftovers from the barbecue and make soup out of them".
Ingredients:
1 to 2 pounds of barbecued, shredded meat. This can be pork, beef, chicken, turkey, sausage, or whatever. Bonus points for using several different types of meat.
1 small can diced tomatoes with chilis. Dice up and add your own chilis if you want.
1/4 cup dried onions
1 12 ounce bottle of your favorite barbecue sauce
1/2 cup of your favorite whiskey to add smokey flavor
4 to 6 cups of assorted vegetables, fresh or frozen.
2 cups dry white rice
4 cups water
Thoroughly shred the meat and put in the crockpot along with the onions, barbecue sauce, bourbon, and tomatoes. Put on low heat for 6 to 8 hours, stirring occasionally. 2 hours before dinner, add the vegetables. I thoroughly drained the leftover corn and green beans, and added a small package of frozen mixed vegetables. 1 hour before dinner, combine the rice and water in a covered saucepan and bring to a boil. When the rice boils, shut off the heat and let the rice absorb the water. Once the rice has absorbed all of the water, mix it into the stock and vegetables. Let set for 10 to 20 minutes, then serve with fresh baked bread or biscuits.
If you want it a little thicker and a little more authentic, add some okra with the vegetables. If you don't care for okra, you can cut the amount of water for the rice down to 1 1/2 cups, and let it set in the stock for a little longer to finish cooking. If you want to up the amount of heat, adding more chilis with the meat creates a nice burn.
Thursday, March 31, 2011
Comfort Food Meatloaf
This is good, mid-western, stick to your ribs food. I can't eat like this often, but every so often, you need a meal your grandmother would have made. I needed a comfort food meal tonight, so I made one of my favorites - meatloaf.
Ingredients:
2 pounds moderately lean ground beef, pork, or lamb. For great taste, use a little of each. You need a little fat to keep the loaf from drying out.
2 pounds ground turkey or chicken
2 large eggs
1/4 cup milk
1/2 cup rolled oats or spiced bread crumbs
1 large white onion, chopped fine, or 1/2 cup dried onions
Canadian steak seasoning, to taste (dried garlic, course salt, and course ground black pepper)
Worcestershire Sauce, to taste
Optional - Red pepper flake or Hot sauce to taste.
Wash hands
Mix all ingredients in large mixing bowl. Best results are gained if done using your hands.
Scoop mix into 9x13 pan. Pat into uniform thickness in the pan. I've also seen this done where the mix was put into muffin tins to make little individual loaves. If you do that, adjust your cook time down a bit.
Wash hands
Place into 375 degree oven for 1 hour to 1 hour 15 minutes. Center of loaf will be approximately 175 to 180 degrees when done. Let rest for 10 minutes after removing from the oven.
Yes, wash your hands several times. You're going to be working your hands through raw meat here.
Serve with your favorite comfort starch, such as mashed potatoes or mac n cheese, and at least one vegetable.
Ingredients:
2 pounds moderately lean ground beef, pork, or lamb. For great taste, use a little of each. You need a little fat to keep the loaf from drying out.
2 pounds ground turkey or chicken
2 large eggs
1/4 cup milk
1/2 cup rolled oats or spiced bread crumbs
1 large white onion, chopped fine, or 1/2 cup dried onions
Canadian steak seasoning, to taste (dried garlic, course salt, and course ground black pepper)
Worcestershire Sauce, to taste
Optional - Red pepper flake or Hot sauce to taste.
Wash hands
Mix all ingredients in large mixing bowl. Best results are gained if done using your hands.
Scoop mix into 9x13 pan. Pat into uniform thickness in the pan. I've also seen this done where the mix was put into muffin tins to make little individual loaves. If you do that, adjust your cook time down a bit.
Wash hands
Place into 375 degree oven for 1 hour to 1 hour 15 minutes. Center of loaf will be approximately 175 to 180 degrees when done. Let rest for 10 minutes after removing from the oven.
Yes, wash your hands several times. You're going to be working your hands through raw meat here.
Serve with your favorite comfort starch, such as mashed potatoes or mac n cheese, and at least one vegetable.
Wednesday, March 9, 2011
Dinner tonight
It's a cold, dreary day here in Kentucky, so I feel like some comfort food today. This is a variation on something my grandmother used to make in her giant cast iron roaster. It works out really well in a crockpot.
Ingredients:
5 or 6 large potatoes, washed and cut in to 1/8 to 1/4 inch coins
3 large white onions, cut in half and then sliced into thin strips
3 chicken or turkey thighs, or 1/2 pound beef or pork stew meat, cut into 1/2 inch cubes
4 sausages, cut in to 1/2 inch cubes (italian, smoked, polish, whatever you prefer)
2 cloves of garlic, minced
Favorite spices - Oregano, thyme, red pepper flake, salt and pepper in this instance
1 cup chicken broth
Assembly:
Use a handful of the onions to make a layer on the bottom of the crockpot. Put in the meat in an even layer over the onions. Sprinkle with the garlic and most of the spices. Sprinkle in another layer of onions, then alternate layers of potatoes and onions until the crockpot is full. Sprinkle the rest of the spices on top of the final layer of potatoes, then pour on the chicken broth. Cover, and cook in the crock pot on medium or high for 8 to 10 hours. Serve with your favorite green salad or vegetable.
Ingredients:
5 or 6 large potatoes, washed and cut in to 1/8 to 1/4 inch coins
3 large white onions, cut in half and then sliced into thin strips
3 chicken or turkey thighs, or 1/2 pound beef or pork stew meat, cut into 1/2 inch cubes
4 sausages, cut in to 1/2 inch cubes (italian, smoked, polish, whatever you prefer)
2 cloves of garlic, minced
Favorite spices - Oregano, thyme, red pepper flake, salt and pepper in this instance
1 cup chicken broth
Assembly:
Use a handful of the onions to make a layer on the bottom of the crockpot. Put in the meat in an even layer over the onions. Sprinkle with the garlic and most of the spices. Sprinkle in another layer of onions, then alternate layers of potatoes and onions until the crockpot is full. Sprinkle the rest of the spices on top of the final layer of potatoes, then pour on the chicken broth. Cover, and cook in the crock pot on medium or high for 8 to 10 hours. Serve with your favorite green salad or vegetable.
Wednesday, February 9, 2011
Dinner Last Night
Last night I made one of my favorites, Potato Corn Chowder.
Ingredients
6 to 8 large potatoes, scrubbed but not peeled
2 cups cream
2 12 ounce cans evaporated milk
2 12 ounce cans creamed corn
1 pound fresh baby carrots or 2 cups chopped carrots
1 pound fresh frozen whole kernel corn
2 cups chopped fresh mushrooms, or two handfuls dried mushrooms
1 medium white onion, chopped fine
2 cloves of garlic, chopped fine
Seasonings
After scrubbing the potatoes clean, slice lengthwise into quarters and then slice the quarters into 1/4 inch slices. Place in a LARGE stock pot and add enough water to cover the potatoes. Salt liberally and bring to a boil. Once the potatoes come to a boil, reduce heat and simmer until the potatoes are just barely fork tender. Skim off the foam at the top of the pot and then remove about half the water. Add rest of food ingredients and mix gently. Add seasonings to taste. Simmer until onions are tender and sweet. Thicken with a slurry of corn starch if preferred. Serve with a nice crusty bread or biscuits. Prep and cooking time - less than an hour. Feeds an army.
What seasonings should you use? That's up to you. I added some more salt, lots of black pepper, and a liberal dose of Essence. This made the soup really peppery and flavorful. I've also used red pepper flake, Old Bay seasoning, or whatever floated my boat at the time. This is a pretty forgiving, free-form dish to make.
Variations -
Fry up two or three thick slices of bacon until very crispy but not burnt. Use the resulting fat to make a rue and use that to thicken the chowder. Crumble up the bacon and add to the chowder, but reduce the amount of salt you use.
Add your favorite bi-valve to make a really good clam chowder. I usually use canned clams because I can't smell the ocean from here and add all the water from the can along with the meat for added flavor.
Ingredients
6 to 8 large potatoes, scrubbed but not peeled
2 cups cream
2 12 ounce cans evaporated milk
2 12 ounce cans creamed corn
1 pound fresh baby carrots or 2 cups chopped carrots
1 pound fresh frozen whole kernel corn
2 cups chopped fresh mushrooms, or two handfuls dried mushrooms
1 medium white onion, chopped fine
2 cloves of garlic, chopped fine
Seasonings
After scrubbing the potatoes clean, slice lengthwise into quarters and then slice the quarters into 1/4 inch slices. Place in a LARGE stock pot and add enough water to cover the potatoes. Salt liberally and bring to a boil. Once the potatoes come to a boil, reduce heat and simmer until the potatoes are just barely fork tender. Skim off the foam at the top of the pot and then remove about half the water. Add rest of food ingredients and mix gently. Add seasonings to taste. Simmer until onions are tender and sweet. Thicken with a slurry of corn starch if preferred. Serve with a nice crusty bread or biscuits. Prep and cooking time - less than an hour. Feeds an army.
What seasonings should you use? That's up to you. I added some more salt, lots of black pepper, and a liberal dose of Essence. This made the soup really peppery and flavorful. I've also used red pepper flake, Old Bay seasoning, or whatever floated my boat at the time. This is a pretty forgiving, free-form dish to make.
Variations -
Fry up two or three thick slices of bacon until very crispy but not burnt. Use the resulting fat to make a rue and use that to thicken the chowder. Crumble up the bacon and add to the chowder, but reduce the amount of salt you use.
Add your favorite bi-valve to make a really good clam chowder. I usually use canned clams because I can't smell the ocean from here and add all the water from the can along with the meat for added flavor.
Saturday, November 27, 2010
Banana Bread Recipe
While cleaning up the kitchen tonight, I noticed a bunch of bananas that seemed about on the brink of organizing a communist takeover of their area of the counter, so I thought I'd make some banana bread. Here's the recipe:
Dry Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp each of cloves, ginger, and nutmeg
Wet ingredients:
1 egg
3 to 4 bananas, thoroughly mashed
3/4 cup sugar
scant 1/4 cup of cooking oil. Less if you add an extra banana
1/2 cup finely chopped walnuts or pecans, if desired
1/4 tsp bourbon, almond extract, or vanilla extract
Sift all of the dry ingredients into a bowl and mix well
Mix all of the wet ingredients into a bowl and mix well.
Slowly add the dry ingredients and mix well. Scrape the side of the bowl as necessary. Once the mixture is even and lump free, pour into a greased loaf pan.
Bake in a 350 degree Fahrenheit oven for 45 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Allow to cool for 15 minutes on a rack before removing from pan and finishing cooling.
Wonderful with butter.
Dry Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp each of cloves, ginger, and nutmeg
Wet ingredients:
1 egg
3 to 4 bananas, thoroughly mashed
3/4 cup sugar
scant 1/4 cup of cooking oil. Less if you add an extra banana
1/2 cup finely chopped walnuts or pecans, if desired
1/4 tsp bourbon, almond extract, or vanilla extract
Sift all of the dry ingredients into a bowl and mix well
Mix all of the wet ingredients into a bowl and mix well.
Slowly add the dry ingredients and mix well. Scrape the side of the bowl as necessary. Once the mixture is even and lump free, pour into a greased loaf pan.
Bake in a 350 degree Fahrenheit oven for 45 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Allow to cool for 15 minutes on a rack before removing from pan and finishing cooling.
Wonderful with butter.
Monday, October 11, 2010
Dinner Tonight
I was going to make a pot roast, but what I thought was a beef chuck roast turned out to be a bunch of pork steaks, the pork chops older, better brother. So I winged it.
Layer the bottom of the crockpot with 1/2 inch of miropoix That's one chopped onion, three chopped carrots, and three chopped stalks of celery. Place one pound of pork steaks on top of the vegetables in an even layer across the pot. Add soy sauce and Worcestershire to taste, along with two chopped cloves of garlic.
Pour in one dark fall beer. I used Blue Moon Pumpkin Ale, but any dark spicy beer will work. Don't worry, the pumpkin in this beer is a very minor note in a very complex brew.
Pour in one can of low salt beef broth. Add salt and pepper to taste.
On top of the meat, broth, and flavorings, add the potatoes. I prepared these by quartering 5 or 6 large russet potatoes, then cutting the quarters into 1/4 inch slices. Layer the potatoes across the top of the meat.
Set the crockpot to high heat and let it cook all day.
I'm going to make a big pot of steamed broccoli. It's BooBoo's favorite vegetable, and it's fun to watch him make the Ent army on his plate before devouring them.
I will serve by taking the potatoes out of the pot, then carefully taking the pork steaks out and putting them in a shallow pan. Then I will re-add the potatoes to the crock pot and mix them thoroughly with the vegetables and juice.
I will garnish the pork with a healthy serving if Dixie's Awesome Sauce. Since I already opened the Chipotle flavor, I will use that tonight. Use whatever meat sauce strikes your fancy.
Layer the bottom of the crockpot with 1/2 inch of miropoix That's one chopped onion, three chopped carrots, and three chopped stalks of celery. Place one pound of pork steaks on top of the vegetables in an even layer across the pot. Add soy sauce and Worcestershire to taste, along with two chopped cloves of garlic.
Pour in one dark fall beer. I used Blue Moon Pumpkin Ale, but any dark spicy beer will work. Don't worry, the pumpkin in this beer is a very minor note in a very complex brew.
Pour in one can of low salt beef broth. Add salt and pepper to taste.
On top of the meat, broth, and flavorings, add the potatoes. I prepared these by quartering 5 or 6 large russet potatoes, then cutting the quarters into 1/4 inch slices. Layer the potatoes across the top of the meat.
Set the crockpot to high heat and let it cook all day.
I'm going to make a big pot of steamed broccoli. It's BooBoo's favorite vegetable, and it's fun to watch him make the Ent army on his plate before devouring them.
I will serve by taking the potatoes out of the pot, then carefully taking the pork steaks out and putting them in a shallow pan. Then I will re-add the potatoes to the crock pot and mix them thoroughly with the vegetables and juice.
I will garnish the pork with a healthy serving if Dixie's Awesome Sauce. Since I already opened the Chipotle flavor, I will use that tonight. Use whatever meat sauce strikes your fancy.
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