Blog Archives

Hamburger Noodle Bake

DSC_0333 (1600x1060)Like I said before, a family favorite.  This one uses those ridged elbow macaroni we found at the local Amish store, the only place we’ve seen it aside from pictures online.  We made a mornay sauce of Swiss cheese and added a goodly dollop of sour cream.  The ground beef was browned with celery and onion.  We added a generous slug of buttermilk to the white sauce before mixing in the cheese, and stirred in a cup of the pasta water, too.  I think it baked for a half hour at 350, covered, and then was topped with some shredded “pizza style” cheese and baked for another 10-15 minutes to toast that off.  That cheese was a mix of mozzarella and provolone plus others I can’t recall at the moment.

Pizza Pr0n – Meat Lover’s

DSC_0309 (1600x1060)I could have called it a pork lover’s pizza – it has bacon, pepperoni, prosciutto, ham, and Italian sausage along with provolone, Parmesan, asiago, mozzarella, and Romano.  My dough-fu was weak today, the dough was too wet and sticky to get a good stuff going into the outer rim of the crust.  You can see a few places where it bubbled out.

Sammich Pr0n

DSC_0263 (1600x1060)I uploaded this photo the other day but the post was getting long so I left it out.  Today works for me.  Sloppy joe with American cheese all melted in and pickled peppers.  The side is more of the loaded potato salad.

Loaded Baked Potato Salad

DSC_0222 (1600x1060)I see this on offer at the Kroger deli pretty often and I’ve bought, and liked it, but it seemed a tad too expensive so I looked for a recipe.  I found this one and used it for a guide.  This one has two  potatoes and the other ingredients are scaled to suit.  I used four slices of bacon and two or three green onions and a handful of a cheddar/Monterey jack mixture left over from another dish.  Use about 2 to 1 sour cream to mayo in a quantity sufficient to lube it all up.  I boiled 6 eggs to make deviled eggs for an additional side and Mrs J suggested adding a couple to the potato salad.  They work fine in there.  I saw a recipe that mentioned baking the mixture until the cheese melts but I went with a cold dish.  Made an excellent side for the roast pork sammich.

Moar Tacos!

DSC_9710 (1600x1060)Because we had some beef leftover from the cheesesteak-baguette project and I hate hate hate throwing good food  out.  I added some taco seasonings to the beef and recycled it through these tacos.  There was plenty of toppings left from the chicken tacos the other day.  I have a smear of beans under the beef – everything else: just as pictured.  The dark crumbs atop it all are a Tex-Mex seasoning blend I’ve touted here before.

Friday Recipe Exchange: Holiday Gifts, Salty-Sweet Edition

Caramel Corn 12-17-11

I love popcorn. So much so, I actually have an electric stirring popcorn popper. It must be a family thing, because my brother, Paul, has all the ingredients to make movie popcorn – and he did serious research on how to get that flavor. I’m good with butter and salt, myself. But my true weakness is caramel corn, so one year when I was trying to think of something fun to give for those neighbor Christmas treat boxes, I decided to try my hand at caramel corn.

And to take it up a notch I decided to make Bacon Caramel Corn. The featured recipe tonight.

But let’s begin with some other salty-sweet ideas for the holiday gift box.

Tex-Mex Popcorn Mix, recipe here.

White Cheddar Popcorn and Chili-Cheese Popcorn, recipes here.

And if popcorn is not your thing, how about some Cajun Spiced Nuts or Indian Spiced Nuts, recipes here.

Finally, the dinner menu this week is all about improving Oven Fried Chicken and amazing Baked Garlic Potatoes, complete menu, recipes, shopping list are here.

What favorite recipes are in your gift box this year? If you give food gifts for the holidays, do you include copies of the recipes? I’m always torn. Either way, go ahead and share some of your favorite recipes in the comments. Next week we’ll tackle sweet treats for gift giving.

Tonight’s featured recipe actually came about because I read this comment at Balloon-Juice, I was intrigued enough to search out a recipe. If bacon isn’t your thing, just omit it from the recipe below to make regular caramel corn, or caramel corn with nuts.

Cashew Bacon Caramel Corn

  • 8 oz maple smoked bacon, cut into eight pieces per strip
  • 12 cups (3 quarts) of popped corn
  • 10 tbsp butter
  • 1-1/2 cups packed dark brown sugar
  • 1/2 cup light corn syrup
  • 1/2 tsp salt
  • 1-1/2 tsp vanilla
  • 1/2 tsp baking soda
  • 2 cups salted cashews (or peanuts, or peanut/cashew mix)
Skillet, saucepan, baking sheets*

In skillet, cook bacon until mostly crisp, drain on paper towels and set aside to cool.

Preheat oven to 250 degrees.  Reduce to 200 degrees after 15 minutes of baking.

Place popcorn onto a well-greased baking sheets.

In saucepan over medium-high heat, melt butter. Add brown sugar, corn syrup and salt. Bring to a low boil, stirring constantly. Reduce heat to med-low and simmer until thickened, 1 to 3 minutes. Remove from heat, add vanilla and baking soda (yes, it will foam up so be prepared). Gently stir nuts and bacon into sugar mixture and pour over popcorn, toss, coating popcorn evenly. Bake, stirring occasionally, until popcorn is a deep golden brown, about 1 to 1-1/2 hours  – mine was done at the 1 hour mark. Cool and break apart.

*most recipes call for a roasting pan, I had better luck on my second batch using baking sheets – the popcorn cooked more evenly and was very crisp.

That’s if for this week. Bixby is 6 months old today which doesn’t seem possible and I may have an update on him later, depending on how work goes today  – TaMara

cropped-christmaslights.jpg

 

Variations on a (Chili) Theme

DSC_9236 (1600x1060)Mmm… chorizo chili.  This one also has ground beef, an onion, a can of tomato bits, and pinto beans.  It’s a basic chili made with a sauce of dried chilis that had been simmered and soaked then pureed in a blender with a few cloves of garlic.  Push the puree through a strainer with a spatula and discard the last little bit.  Plenty of chili leftovers, but I have a plan…DSC_9244 (1600x1060)Mmm… chili dogs!  I have these garnished with minced onions, green jalapenos, and red ripe Anaheim peppers – some of the last we will get from our container garden out on the front patio.DSC_9249 (1600x1060)Mmm… not quite Cincinnati chili.  This has everything that the five way chili has but isn’t distributed the same way.  The Cincinnati chili is seasoned differently, too.  Theirs has cinnamon, allspice, chocolate and other stuff I won’t try to replicate.DSC_9251 (1600x1060)Mmm… chili cheese fries!  This dish is finished with a couple dashes of hot sauce.  Mrs J had tater tots instead of fries but she scarfed them down before I could get a picture.  Here are a couple of puppies instead:DSC00628 (1600x1060)

Full Dinner Menu: Black Bean Soup

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Mouthwatering Photo by JeffreyW

Believe it or not, they are forecasting snow by the end of the week. From 90 to snow in 4 days. Fall in Colorado. If it does snow it will be quick and brief I’m sure, then back to warm days and fall leaves. But cool weather means soup to me, so that is what I chose for this week’s menu.

This is a recipe from a restaurant in Ouray, CO that was in an old bank. They gave it to me 20 years ago on my honeymoon and I make it all the time. This was my first experience at having to change a recipe meant for 60 into one for 6-8. It’s spicy, so ease up on the cumin and chili powder if needed, you can always add more during the last 30 minutes if needed.

On the board tonight:

  1. Spicy Black Bean Soup
  2. French Bread
  3. Red Grape Salad
  4. Apple wedges & Cheese

Black Bean Soup

  • 4-14 oz cans black beans
  • 2 tsp to 1 tbsp salt
  • 1 ½ tsp crushed garlic
  • 1 bay leaf
  • 2 tsp to 1 tbsp pepper
  • 1 tbsp thyme
  • 1 tbsp chili powder
  • 3 cubes beef bouillon
  • 1 tsp to 2 tsp cumin
  • 3 carrots, shredded
  • ½ onion, minced
  • 2 stalks celery, diced
  • 1 green pepper, minced
  • ½ cup dry red wine (opt)
  • 1 lb chopped smoked sausage
  • 12 cups water

Slow-cooker

Add all ingredients to slow-cooker and cook according to directions (usually 8-10 hours on low). Just before serving, take a potato masher or hand blender and blend/mash slightly to thicken

Red Grape Salad

  • ½ head red leaf lettuce, torn
  • 3 cups seedless red grapes, halved
  • 1 pear, peeled, cored and cubed
  • 4 oz shredded carrots
  • Poppy Seed dressing

Serving bowl

Toss ingredients together, chill and serve

Shopping List:

  • 4-14 oz cans black beans
  • 4 -6 carrots or equivalent shredded carrots
  • ½ onion
  • 2 stalks celery
  • 1 green pepper
  • 4 oz dry red wine (opt)
  • 1 lb smoked sausage
  • ½ head red leaf lettuce
  • 3 cups seedless red grapes
  • 1 pear
  • Poppy Seed dressing
  • French Bread
  • Apple wedges & Cheese

Also: salt, garlic, bay leaf, thyme, chili powder, beef bouillon, cumin, pepper

Originally posted December 2009

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Stuffed Green Peppers

 

DSC_3056 (Copy)

Stuffing for peppers – Photo by JeffreyW

A friend asked me for my recipe for Stuffed Green Peppers. I have a couple of recipes (here and here) and JeffreyW has done several (here and here), but I didn’t have just a simple, traditional recipe on the blog. So here it is. 

Stuffed Red Bell Peppers

  • 6 large bell peppers
    DSC_3058 (Copy)

    Photo by JeffreyW

  • 1 1/2 lb lean ground beef (or half beef, half spicy sausage)
  • 1/2 yellow onion, chopped
  • 2 – 14 oz cans of diced tomatoes
  • 1 1/2 cup rice, uncooked
  • 1 1/2 tsp dried oregano, crushed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water (or tomato sauce)
  • 1/2 cup shredded cheese (cheddar, mozzarella or parmesan, your choice)

Bring 2 quarts of water to a boil.

Cut off the top from the peppers (about the top 1/4 inch),  remove seeds and membranes.  

Add peppers to boiling water, remove from heat and let soak 5 minutes.  

Remove stem and then chop pepper tops.  

Brown beef with chopped peppers and onions in skillet.  

Remove whole peppers from water and turn upside down on a paper towel to dry.  

Add tomatoes, spices, rice and water to hamburger mixture, bring to a boil, reduce heat and cover until rice is tender (about 15 minutes)  Stir in 1/4 cup cheese and fill whole peppers.

Place in a lightly oiled 8×8 baking dish and top with remaining cheese.  Bake for 15 minutes at 375 degrees until cheese if bubbly and golden.

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Stuffed Anaheim Peppers

DSC_4723 (1600x1060)The Anaheim peppers are doing great out on the patio and I needed to do something with them.  They seemed big enough for stuffing and a search for a recipe turned up this one.  She used mozzarella but I thought Monterey jack would work.  The six minute parboil worked fine.  Grill chicken breasts and shred them for the stuffing mix, the cream cheese acts as a binder.  I didn’t have any green onions, should have chopped some chives but didn’t.DSC_8674 (1600x1060)I wish I had shredded the chicken a little better but it worked out OK.  I had enough to stuff six peppers.  These went into a 375 oven and I looked at them after 15 minutes – there was just a hint of brown on an edge or two so I cranked the oven to 500 and kept a close watch, removing them after about 5 additional minutes.DSC_8683 (1600x1060)Her mole recipe would have been fine, I guess, but I know my ancho sauce recipe so I used it.  Simmer some dried ancho or similar chilies in a cup or two of water or broth and let them steep, then puree them with the liquid in a blender when they are cool.  I pushed mine through a sieve to remove any skin bits or seeds and poured it back into a saucepan.  In a skillet sweat half an onion with garlic, oregano, ground cumin, black pepper and salt then add to the chilies along with a splash of fresh lime juice and a tablespoon of tomato paste and simmer until thick.DSC_8675 (1600x1060)I plated them atop a bed of Spanish rice along with refried beans, guacamole, and sour cream.  DSC_8680 (1600x1060)These were very good!

 

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