SIMPLY DELICIOUS SUNDAY – Page 7 – Chasing MY Life WHEREVER it Leads Me

Cream of Broccoli Potato Cheese Soup & Sour Cream Biscuits

CREAM OF BROCCOLI POTATO CHEESE SOUP
2 cups frozen hash browns
3 carrots, peeled and chopped
2 stalks celery, minced
1 Vidalia Onion, chopped
1 large crown broccoli, chopped
3-4 cups boiling water (depending on desired consistency)
2 tablespoons Better Bouillon
4 ounces sharp cheddar cheese, grated (about 2 cups)
salt & pepper to taste
~~~~~~~~~~~~~~~~~~
1/2 cup salted butter, softened
3 teaspoons minced garlic, jar
dash of white pepper
3/4 cup grated aged cheddar cheese

Whisk together the 1/2 cup salted butter, minced garlic and white pepper.
Fold in grated cheese
In a large skillet cook over low heat until it all melts together.
Add frozen hash browns and saute’ until golden brown.
Add onions and celery. Cook until translucent.
In a large saucepan whisk the bouillon into the hot water.
Add the carrots, potatoes, celery, broccoli pieces and onions.
Simmer on low 1 hour until all vegetables are soft and tender.
Mash vegetables.
Add cheese and blend well.
Salt and pepper to taste.

SOUR CREAM BISCUITS
2 3/4 cups self rising flour
1 cup butter, melted
1 cup sour cream

Preheat oven 450 degrees
Mix all ingredients together.
Drop evenly into muffin tins.
Bake for 15 minutes.
Makes 12 biscuits.

Homestyle Meatloaf, Mashed Carrots, Garlic Lemon Brussels Sprouts & Mushroom Ragout

HOMESTYLE MEATOAF

MASHED CARROTS
1 small bag baby carrots, halved
2 Yukon gold potatoes, washed and cubed
1/2 cup butter, softened
1/4 +/- cup heavy cream
1/2 teaspoon nutmeg
1 teaspoon sea salt
1/2 teaspoon white pepper
Fresh grated Parmesan cheese

Boil potatoes and carrots until fork tender. Drain well.
In a large mixing bowl place softened butter on the bottom followed by the hot carrots and potatoes.
Mash together until uniform consistency.
Add cream until desired consistency and seasonings.
Top with freshly grated Parmesan cheese

GARLIC LEMON BRUSSELS SPROUTS
1 dozen equal sized Brussels sprouts, washed and halved
2 tablespoons champagne vinegar (Balsamic Vinegar works well too)
1 lemon, juiced
3 green onions, sliced
3 cloves minced garlic
3 tablespoons butter

Wash, halve and drain the Brussels sprouts.
Melt butter over medium high heat.
Add green onions and garlic. Saute’ until golden.
Add Brussels sprouts and continue sauteing until tender.
Add lemon juice and champagne vinegar. Heat through.
Serve immediately.

MUSHROOM RAGOUT
3 cups mushroom mix (I used baby bellas and portabellas)
1 small shallot, minced
4 sprigs Thyme, minced
1/2 cup red wine
4 tablespoons butter
1/2 cup heavy cream
2 ounces demi-glace*
2 teaspoons minced garlic, jar
salt & pepper to taste

Melt butter in a large skillet over medium high heat.
Saute’ mushrooms until golden and tender.
Add shallots, garlic and thyme.
Continue to saute’ until translucent.
Deglaze the pan with the wine.
Add the cream and demi-glace.
Simmer until desired consistency.
Serve over HOMESTYLE MEATOAF and mashed carrots.

*Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. The term “demi-glace” by itself implies that it is made with the traditional veal stock. Demi-glace is hard to find and a bit expensive so I substitute 1 tablespoon Better than Beef Bouillon Aujus Base with 1/4 cup boiling water and it tastes great!

Stuffed Meatballs & Roasted Veggie Spaghetti Sauce

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.

For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese

2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

Crumble bread into a large bowl.
Toss in Parmesan cheese, parsley, green onions and garlic.
Add meat and with your hands mix extremely well until you have a uniform mixture.
Roll meatballs around a Parmesan cheese cube.
Chill Meatballs until sauce is done.
Just before the sauce is finished, brown meatballs.**
Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

Chicken Chow Mein ~ Dieter’s Delight

I’m filling in for Pam today so I hope you enjoy this recipe.

I use my salad spinner for draining pasta to get all the excess water out.

CHICKEN CHOW MEIN

3 tablespoons peanut oil
1 bunch green onions, sliced
1 cup sliced celery
5-6 cups shredded Napa cabbage
1 cup bean sprouts
1/2 cup sliced carrots
2 cups chicken broth
2 tablespoons soy sauce
3 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons cornstarch
4 tablespoons cold water
1-2 cups shredded chicken pieces
1 teaspoon red pepper flakes +/-
1 pound spaghetti or vermicelli

Prepare spaghetti according to package directions.
Over a medium high flame heat the peanut oil in a heavy skillet.
Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
Remove with a slotted spoon.
Add a bit more oil and saute’ chicken pieces.
Remove with a slotted spoon.
Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
Whisk the cornstarch into the cold water until smooth.
Add to the broth mixture and bring to a boil.
Add vegetable mixture and chicken pieces back in, heat through and coat well.
Toss with prepared pasta and heat through.

Fudge Bottom Brownies & Peanut Butter Fudge Drops ~ Cookies that look like you spent all day in the kitchen, but there isn’t even any baking!

Did you know that Domino Sugar and C&H Sugar are the same great pure cane sweet goodness? The name is based on where you live! You should head on over and check out their websites for some fun and creative recipe ideas from themed parties, cookies and edible ornaments to mixes in ajar for the upcoming holidays. Here is one of our favorite recipes from their recipe files to get you started.

FUDGE BOTTOM BROWNIES
BROWNIES
1 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup Domino® Granulate Sugar
1 teaspoon vanilla extract
1 cup walnuts, chopped
3/4 cup Domino® Light Brown Sugar
1/4 cup cocoa
1 1/2 cups boiling water

TO SERVE
2 packages fresh raspberries
2 tablespoons Domino® Granulated Sugar
whipped cream
1 milk chocolate bar, for shaving
1/2 cup chocolate melting candies or almond bark, for hearts

Preheat oven to 350°F.
Combine first seven ingredients, stirring until blended.
Stir in nuts.
Spread mixture into an ungreased, 8-inch square baking pan.
Whisk light brown sugar and cocoa. into boiling water.
Pour over batter and bake 40 minutes or until cake portion is set.

To serve, puree 1 1/2 packages of fresh raspberries with 2 tablespoons granulated sugar in a food processor or blender until smooth.
Puddle raspberry puree over the bottom of the plate and sprinkle edges of plate with chocolate shavings.
Arrange a generous piece of warm brownie in the center of the puree and top with a large dollop of whipped cream.
Arrange chocolate hearts in whipped cream and serve immediately.

To prepare the chocolate hearts, heat chocolate melts in your microwave at 20 second intervals, stirring between intervals, until smooth.
Pour melted chocolate into small freezer bag and snip one corner to create a pastry tube.
Pipe heart shapes onto waxed paper and allow to cool until hard.

One of our favorite nieces is coming to visit this weekend so I whipped up these yummy cookies using her favorite Hershey’s kisses. These are for you Kat! They are keepers too I’ll use for our upcoming Christmas cookie party!

PEANUT BUTTER FUDGE DROPS

2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

Whisk together the hot water and cocoa mix until smooth.
Add peanut butter and corn syrup. Blend until smooth.
Add 2 cups powdered sugar and stir until well blended.
Stir in cookie crumbs until well blended.
Spray wax paper with PURE (these will be sticky so don’t forget this step).
Drop heaping teaspoonfuls of dough onto the wax paper.
Place the remaining 1 cup of powdered sugar in a shallow bowl.
Roll each piece of dough into a ball and dredge in powdered sugar.
Press your thumb into the center and fill with a Hershey’s kiss.

Don’t forget our Upcoming Cookie Party!

FULL DISCLOSURE: In the interest of full disclosure I was contacted and asked to voice my opinion and Domino Sugar links in exchange for a Domino Sugar gift card. I did this because I believe in the product and the recipes and not for payment.

Meat & Bean Tostadas

What I really love about this recipe is that all the parts can be made ahead and then you can assemble them cold one at a time or all at once.

Meat & Bean Tostadas

2 pounds ground beef
1 large Vidalia onion, chopped and divided in 1/2
1 can Rotel original tomatoes
1 small can chopped green chiles
1 recipe Taco seasoning
1 batch Refried beans
grated cheddar cheese
1 tomato, chopped
chopped olives
taco sauce
sour cream

Brown ground beef with 1/2 of the chopped onion.
Drain off fat.
Add Rotel tomatoes, green chiles and Taco seasoning. Simmer over low heat for about 15 minutes until liquid is absorbed.
Layer tostada shells with a layer of Refried beans, a little cheese, meat, tomatoes, olives and a little more cheese.
Bake 10 minutes until heated through.
Top with taco sauce and sour cream.
Enjoy.

Oven Barbecued Chicken ~ Simply Delicious Sunday

OVEN BARBECUED CHICKEN

2-3 pounds boneless chicken breasts
olive oil to coat pan well
3 tablespoons butter
1 small onion, chopped
1 cup ketchup
1/3 cup roasted garlic rice vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon white pepper

Heat oil in a large skillet
Brown chicken on all sides
Transfer chicken to 9×13 olive oiled baking dish
In a saucepan melt the butter and saute the onion
Stir in the remaining the ingredients and simmer uncovered for 15 minutes
Pour the sauce mixture over the chicken
Bake at 350 degrees for 1 hour
Baste periodically
We like to use the excess sauce over a serving of rice and serve this with home made Potato Salad

Previously posted at 3 Sides of Crazy May 2008

Stuffed Italian Chicken Breasts ~ Simply Delicious Sunday

STUFFED ITALIAN CHICKEN BREASTS
4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
PURE

Preheat oven to 350 degrees.
Spray baking dish with PURE.
In a large skillet melt butter.
Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
Place between two sheets of wax paper, and pound flat, about 1/4 inch.
Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
At one end of each breast, place 2-3 strips of roasted pepper.
Add 1/4 cup of onion mixture to each chicken breast.
Top with some shredded Mozzarella cheese.
Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
Place in prepared baking dish.
Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
Bake in preheated oven for 15 minutes.
Set oven to broil, and continue cooking for 5 to 10 minutes.
Remove from oven.
Remove bands and ENJOY!

*I like to make these fresh, but jarred peppers are fine as long as they are drained well.

Sorry guys no pictures, the camera was still packed.

Shirred Eggs ~ Simply Delicious Sunday

SHIRRED EGGS
for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

Preheat oven to 350°.
Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
Sprinkle your meat and onions into the ramekin.
Crack an egg into each ramekin.
Salt & pepper.
Bake for 6-10 minutes or until egg whites are just set.
Top with cheese.
Bake another 6-10 minutes or until eggs are set to desired doneness.
With a spoon gently remove egg from cup onto plate or toast.

*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.

originally ran at 3 Sides of Crazy November 2008

Savory Pot Roast & Roasted Veggies

Super Savory Pot Roast & Veggies

I love Pot Roast. I adapted grams old recipe to my family and their likes.

3-4 pound Pot Roast
2 medium Onions
1 bag baby carrots
3 Tablespoons Olive Oil
3 large Yukon potatoes~scrubbed clean, but not peeled
Kosher Salt
White & Black Pepper
3 t. minced garlic
1 teaspoon dried chives
1 teaspoon thyme
1 teaspoon Pampered Chef Rosemary mix
Beef bullion
Red Wine (2 cups) OR White Wine (2 cups)

Pre-heat the oven to 350 degrees.
The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it.
Bring the piece of meat to room temperature.
GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix.
Heat enough olive oil in the bottom of a fry pan to make a thick coating. Heat to a medium-high heat.
Cut the onions tip to root, cut off root and stem, peel and lay flat into hot oil.
Brown both sides well. Remove to side.
Add the baby carrots and do the same. I normally cut each carrot just in half. Brown carrots-you’re trying more for color here than cooking. They will have plenty of time to cook in the oven. I also like to add my garlic (I use the bottled minced garlic from the produce section) and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas. When carrots are finished, remove them to the same plate as the onions.
If necessary add more olive oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well Brown both sides and all edges really well.

Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy.

After the roast is browned, place it in the dutch oven and spread vegetables all around it.
While fry pan is still hot, add white or red wine and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. For this recipe we added the white wine to the recipe and drank the red. The red wine, Harrod wine, is from our nephew’s vineyard so we don’t waste it cooking, but enjoy every last drop.
Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. At 3 hours, I prep the potatoes for boiling. I prefer not to cook mine with the roast ~ I prefer a bit of substance instead of the mush they become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)

We get 2 meals out of these proportions. Now to us eating starts with the eyes ~ so make it pretty. I love my polish pottery, all of it is unique one-of-a-kind creations and decorates a table and your meal so easily!

Previously posted at 3 Sides of Crazy

Don’t forget the party starts next week!

WHEN: Sunday, October 18th ~ Saturday, October 31st, 2009
WHERE: OuR KrAzY kItChEn
RSVP: MR. LINKY

We’re having a party here at the OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.

Do you have a special popcorn ball recipe?
What is your favorite fall recipe?
Do you have a favorite apple recipe?
Do you have special way to carve pumpkins?
How about a party punch that’s perfect for Halloween?
What is your idea of a best costume?

We’ll post Mr. Linky on October 18th and leave him in place through Halloween. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.

Frank’s & Beans Cornbread Casserole ~ Simply Delicious Sunday

This isn’t my normal homemade Sunday fare, but it was soooooooooooooooo good I couldn’t resist it. I made this while we were in the middle of the big cross country move prep and it truly was a godsend of comfort food during the first cold front too.

FRANKS & BEANS CORNBREAD CASSEROLE
1 package Hillshire Cheddar ‘lil Smokies
28 ounce can Maple baked beans
1 tablespoon Frank’s Hot Sauce
1 JIFFY corn muffin mix
1/2 cup water
3/4 cup shredded Cheddar cheese (split 1/2 + 1/4)
PURE

Preheat oven to 400 degrees.
Mix together the baked beans, lil smokies and hot sauce.
Spray 1 1/2 quart casserole with PURE.
Pour in bean mixture and bake 15 minutes.
In a mixing bowl mix together the corn muffin mix, water and 1/2 cup cheese.
Spread over top of bean mixture.
Top with cheddar cheese.
Bake 15 more minutes or until golden.
Let stand 10 minutes before serving.

Don’t forget OuR KrAzY KiTcHeN’s Halloween party is almost here:

WHEN: Sunday, October 18th ~ Saturday, October 31st, 2009
WHERE: OuR KrAzY kItChEn
RSVP: MR. LINKY

We’re having a party here at the OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.

Do you have a special popcorn ball recipe?
What is your favorite fall recipe?
Do you have a favorite apple recipe?
Do you have special way to carve pumpkins?
How about a party punch that’s perfect for Halloween?
What is your idea of a best costume?

We’ll post Mr. Linky on October 19th and leave him in place through Halloween. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.

Swedish Pancakes with Lingonberry Butter and Lingonberries ~ Simply Deicious Sunday

I don’t eat out much, especially for breakfast, but I do have a soft spot for IHOP’s Swedish Pancakes with Lingonberries and Lingonberry butter. It took me awhile, but I have finally created a recipe so similar most people would not be able to tell the difference. These are thin pancakes. I make them about 8 inches round and then fold over once or twice.

SWEDISH PANCAKES with LINGONBERRY BUTTER and LINGONBERRIES
1/2 cup sifted flour
1/2 teaspoon salt
4 JUMBO eggs
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon maple extract
1 cup 4% small curd cottage cheese

Preheat griddle* or crepe pan
Sift flour and salt together. Set aside.
Beat the eggs, milk, vanilla and maple extracts together.
Add the oil and beat again until sooth.
Add cottage cheese and beat until completely smooth.**
Gradually add the flour until a smooth consistency.
Pour 1/4-1/3 cup of batter onto griddle or crepe pan.
Cook a minute or two on each side.
Top with Lingonberry butter and Lingonberries.

NOTE:
*I used a third cup measure and my large griddle. This made 5 at a time.
**I used my mini food chopper to grind the cottage cheese and it worked great and much faster.

LINGONBERRY BUTTER
1/2 cup butter, softened
1/4 cup lingonberries

Beat butter until creamy.

Add berries and beat again until well blended.

Chill.

Category: SIMPLY DELICIOUS SUNDAY