Category: MISC

PASTA FAGIOLI

PASTA FAGIOLI
2 pounds ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
2 1/2 cups hot water
1 KNORR beef broth gel tub
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Frank’s hot sauce (optional)
1-6 ounce V-8
1-8 ounce tomato sauce with herbs (I used Contadina)
8 ounces pasta

  • Brown beef in a skillet, drain off fat.
  • Whisk together the hot water, knorr beef broth gel and spices.
  • Add to crock pot with everything except pasta.
  • Cook on low 7-8 hours or high 4-5 hours.
  • During last 30 min on high or 1 hour on low, add pasta.
  • Enjoy.

BROWN BAG CHICKEN aka IMPERIAL CHICKEN

I found this recipe in my bottomless box of magazine tear outs, clipped recipes from old worn cookbooks, grams old recipe cards and printouts to try.  I’ve adapted it to my love of skinless, boneless chicken.

BROWN BAG CHICKEN aka IMPERIAL CHICKEN

1 cup dried bread crumbs (I use my stale sourdough ends and made my own)
4 skinless, boneless chicken breasts
1/3 cup butter, melted
1 clove garlic, minced
1/3 cup grated Parmesan cheese
3 tablespoons minced parsley
1 teaspoon sea salt
1 teaspoon white pepper
large brown paper lunch sack, new and clean
PURE
  • Preheat oven to 350 degrees.
  • In a small food processor blend bread crumbs, cheese, parsley, garlic, salt and pepper until finely ground and well blended.
  • Spray the inside of the paper bag with PURE really well.
  • Dip chicken into melted butter and then into bread crumbs.
  • Place chicken pieces in the bag, fold over and close tightly.
  • Bake 30-45 minutes.  Be careful when you open the bag as the steam escapes. Chicken will be moist on the inside and crispy on the outside.

CHICKEN MARSALA

I loved Italian food long before I met hubby. I’m also a creature of habit. When I find a dish that I absolutely adore I will try it every time I go out to find who makes it best.  Unfortunately for this recipe no one makes it quite like it was originally made and I was forced to make my own recipe.  I also found out that I have to hide the wine or hubby makes it disappear without benefit of the recipe/meal LOL.

Chicken Marsala

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 small white onion, sliced into thin rings and then separated
  • 1/2 pound mushrooms, sliced thin
  • 1 tablespoon lemon juice
  • 1/2 cup Marsala wine
  • 1/4 cup sweet cooking sherry
  1. With a mortar and pestle grind the oregano. 
  2. Sift together the flour, salt, pepper and oregano. 
  3. Coat the chicken pieces well with the flour mixture.
  4. In a heavy skillet, heat oil and butter.  
  5. When oil and butter is hot, saute’ onions and mushrooms until just caramelized. 
  6. Set aside onions and mushrooms and place chicken breasts in skillet and brown on both sides about 6 minutes per side over medium heat. Remove and set aside, but keep warm.
  7. To the skillet, add the wine, lemon juice and sherry. Stir, reduce heat, and cook for about 10 minutes until the sauce is partially reduced and begins to thicken.
  8. Return onions and mushrooms to the skillet. 
  9. Plate chicken breasts.
  10. Spoon sauce over the chicken.
  11. Cover and cook over low heat for about 5-10 minutes or until chicken is done.

 

WEEKLY MENU PLANS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 6/23 YOGURT SANDWICHES Black River Meatloaf
TUESDAY 6/24 BAGEL & CREAM CHEESE FRUIT & CHEESE Kentucky Hot Brown
WEDNESDAY 6/25 YOGURT SOUP Black Eyed Pea Chili
THURSDAY 6/26 FRUIT FRUIT & CHEESE Chicken Chow Mein
FRIDAY 6/27 CEREAL SALAD Golden Fungus Burger
SATURDAY 6/28 Shirred Eggs OUT Black Bean Chicken Nachos
SUNDAY 6/29 Carrot Cake Pancakes with Cream Cheese Syrup  C.O.R.N C.O.R.N

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS

My mom sent me a recipe recently that she’d made and said they’d really loved.  It is sooooo simple, EXTREMELY TASTY, but moreover it was really easy to “modify” – you know me, I MUST modify!  I’ll put the original recipe up and note the adjustments in red.

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS
1 tablespoon butter
4 small boneless skinless chicken breasts (1 lb.) 1 pound chicken tenders **
1 cup TACO BELL thick & chunky salsa 1 cup PACE thick and chunky salsa
1 can (15 oz.) black beans, undrained 1 can (15 oz.) black beans, drained but not rinsed
1 cup KRAFT 2% Milk shredded Cheddar Cheese 1 cup TILLAMOOK medium shredded cheddar cheese
FRITOS

  • Melt butter in skillet and brown chicken until just cooked through.
  • Add salsa and beans.  Bring to a boil and cover. Simmer on medium to low about 5 minutes.
  • Remove from heat.
  • Top with cheese. Cover and let stand until cheese is melted – 4-5 minutes.
  • Serve over Fritos and a dollop of sour cream.

**Next time I’ll cut the tenders into bite sized pieces.

ORANGE or LEMON BANANA NUT BREAD

ORANGE BANANA NUT BREAD or LEMON BANANA NUT BREAD
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup golden raisins
1/2 cup crushed walnuts
1/3 cup shredded coconut
2 medium or 3 small RIPE bananas
2 eggs
6 oz. can unsweetened orange juice concentrate*
1 tablespoon butter, melted

  • Sift together the dry ingredients.
  • In a large mixing bowl blend together the orange juice concentrate, bananas and eggs.
  • Blend in nuts, coconut and raisins.
  • Add flour mixture until well mixed.
  • Pour into greased loaf pan.
  • Bake 45 minutes at 350 degrees.
  • Immediately top with melted butter.

*I use a large can as the small cans are getting hard to find, but using a large serrated knife, cut it in half and then make juice out of the other half. This recipe is also good if you substitute lemonade for the orange juice.

TEXAS CAVIAR

While researching black eyed peas (not an easy thing to do with a band by the same name) I ran across a reference to Texas Caviar. I read and read all those recipes and found the 2 consistent ingredients are black eyed peas and Italian dressing. So I started with those ingredients and from there added the ingredients I like most. We loved the results. We ate it for New Year’s day with fresh tortilla chips, prime rib and twice baked potatoes. Eating black-eyed peas on New Year’s Day is thought to bring prosperity. See what you think. I also found it ironic, at least in my case that since my family is from and for the majority in Texas that I had never heard of this before.
TEXAS CAVIAR
1 pound black eyed peas
2 cups Italian salad dressing
1 cup grape tomatoes, quartered
1 large shallot, chopped
1 bunch finely chopped green onions (tops too)
finely chopped jalapeno peppers to taste
3 cloves finely chopped garlic
Salt & hot pepper sauce to taste (I used Frank’s red pepper sauce)
Tortilla chips
  • Soak peas in enough water to cover overnight.
  • Drain well. Pick out bad beans.
  • Transfer peas to saucepan. Add enough fresh water to cover.
  • Over high heat bring to boil.
  • Let slow boil until tender, about an hour or so, but do not overcook.
  • While peas are cooking chop remaining ingredients and mix well with dressing.
  • Drain peas well.
  • Blend into dressing mixture and let cool.
  • Chill several hours.
  • Serve with tortilla chips.
Originally native to India, but widely grown in many countries in Asia, the black-eyed pea was introduced into the West Indies and from there to the Southern United States as early as the 1600s in Virginia. Most of the black-eye pea cultivation in the region, however, took firmer hold in Florida and the Carolinas during the 1700s, reaching Virginia in full force following the American Revolution. The crop would also eventually prove popular in Texas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and various types of Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas are an excellent source of calcium. Isn’t Wikipedia wonderful? I learn something every day!

PASTRAMI BURGERS

These couldn’t have been much simpler and were super tasty!

PASTRAMI BURGERS
1/2 pound ground beef per person
1 slice BOAR’S HEAD pastrami per person
1 green onion, minced per person
1 clove garlic, minced per person
1 slice provolone cheese per person
1/3 cup bread crumbs per 4 burgers
1 JUMBO egg per 4 burgers
salt and pepper to taste
  • Mix all ingredients together except cheese.
  • Form burgers by hand.
  • Chill 2 hours.
  • Pan fry or grill.
  • Top with provolone cheese and serve.

GOLDEN FUNGUS BURGER

This was my first recipe in the BUNLESS BURGER SERIES.  Bread in general is expensive and can be timely to make.  It also doesn’t help on my diet so thought I would try going “bunless” and we are soooooooooooooooo glad we did.  With planning to eat the burger with a knife and fork I was able to add so many more ingredients that would have otherwise made the bun mushy and slippery.  I hope you enjoy this as much as we did.

So simple, but oh so yummy too.
GOLDEN FUNGUS BURGER
2 1/3 # burger patties
1/2 large Vidalia onion, sliced thin
4-5 large button mushrooms, sliced thin
1 large Roma tomato or 4 baby Roma tomatoes, sliced thin
1/4 cup Chablis
1/3 cup grated sharp cheddar cheese
  • Grill burgers inside or out. I add just a touch of Worcestershire sauce, salt and pepper to the meat and hand form the patties.
  • In a large sauce pan melt butter.  
  • When sizzling add onions and saute’ until translucent.  
  • Add mushrooms and saute until tender.
  • Add wine and continue sauteing until moisture has sizzled away.
  • Add tomatoes until heated through.
  • Plate burger.
  • Top with onion mixture and then cheese.  I use the pan lid over the plate for a minute to melt the cheese.

THE PERFECT APPETIZER

THE PERFECT APPETIZER
1 large rich, ripe tomato, sliced 1/4 inch and then halved
1 ripe kiwi, sliced
several large red seedless grapes, halved
1/4 cup lemon juice
1/8 cup lime juice
2 tablespoons white wine vinegar
2 tablespoons sugar
coarse fresh ground black pepper
Himalayan pink sea salt
Parmesan cheese, grated

  • Slice and arrange fruits on small appetizer plates.
  • Sprinkle each plate generously with the sugar, salt and pepper.
  • Whisk together the lemon juice, lime juice and white wine vinegar.
  • Pour vinegar mixture over each plate.
  • Sprinkle with Parmesan cheese.
  • Server immediately.

HOT WINGS & BLEU CHEESE

It doesn’t matter who you were rooting for, you CAN’T, I repeat CAN’T watch the SUPER BOWL unless you have hot wings and BLEU cheese dip!


HOT WINGS
  • 2-3 dozen+ chicken wings ~ We prefer drumettes (with a little meat on them) to actual wings, but it’s your choice. Today I used what was in the freezer for picture sake, but next week it’ll be drumettes for sure!
  • 2 cups Flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
  • 2 sticks butter+
  • Frank’s Hot Sauce
  • PURE
I also prefer to use an old cast iron frying pan (our is at least 3rd generation, dating back to hubby’s grandfather that we know for sure). I still believe this gives you the most even browning.
  • Preheat oven to 350 degrees
  • Wash and dry the chicken pieces.
  • Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
  • Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
  • While you’re doing this, have the butter melting in the pan. Start with 1 stick and add as necessary, but make sure you don’t run out dry.
  • Once all the chicken has been dredged start frying. After you have the pan full pepper the pieces again. Don’t turn the chicken until you can see blood. You only need to turn the chicken one time. Brown evenly and then set aside on paper towels until all pieces have been fried.
  • As the last batch is frying melt the other stick of butter in a 4 cup measure cup. To that add 1 cup of Frank’s hot sauce per stick of butter. Whisk them together well.
  • Spray a cookie sheet with PURE.
  • Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
  • After you’re all done and if you have hot sauce & butter mixture left, pour a little over the top of each wing.
  • Bake for 30 minutes.
  • Serve hot with my homemade Bleu cheese dressing and celery sticks if you’d like.

Home made “BLEU” CHEESE DRESSING

  • 1/2 cup sour cream
  • 1/2 cup large curd cottage cheese
  • 1 cup mayonnaise
  • 4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

BLACK RIVER MEATLOAF

I have a new passion!  I found this great new spice shop, SAVORY SPICE SHOP. They grind their own spices and have dozens of wonderful proprietary blends.  Check out their website for some wonderful recipes too.
One of the things we love is a good meatloaf and I’m always looking for that “PERFECT” recipe.  Well, I’m looking no more – this is it!!   These days we eat small meals usually consisting of a protein and a salad or vegetable of some sort – our new favorite combo.

1 1/4 pound Kirkland Organic hamburger
2 bunches green onions, chopped or 1 small Vidalia onion, chopped
1 sleeve saltines, crushed
1 JUMBO egg
1/2 cup ketchup
1 cup shredded Vermont white cheddar cheese
2 cloves garlic, minced
2 teaspoons Four Cheese Tableside Sprinkle
1/2 teaspoon Black River Creole Seasoning
1/2 teaspoon Honey Powder
1 tablespoon Worcestershire sauce

  • Preheat oven to 350 degrees. 
  •  Blend all together. 
  • I use the mini loaf pans and fill each one 2/3. 
  • Bake for 45 minutes or until top is crispy. 
  • Pour off excess fat before serving. 
  • Bake how ever many you need today and freeze the others for future meals. 
  • Thaw in refrigerator before baking. 
  • These are truly greatest hits at our house and welcome leftovers for weekend picnic sandwiches.