Sunday, May 29, 2016

Saucy sausage, peppers and onions, Crockpot Meal

Are you having to make last minute food decisions for the holiday? Have no fear I have an easy suggestion to help you.  We just finished lunch and I quickly wanted to post our lunch/dinner for a last minute food idea for you. Sausage, variegated  cut peppers, garlic,onions seasoned with pinch of salt and pepper in tomato sauce.



2 lb. link sausage(I used mild and hot Italian.

1 -28 oz. can tomato sauce
1 -28 oz. can diced petite tomatoes 
Fresh basil 
3 cloves fresh garlic 
Pinch salt and pepper 
cleaned and sliced variegated peppers and onions
Note:  colorful peppers are much sweeter than green peppers and are much milder too but you can use green peppers also.  Enjoy!


Place sausage links on a cookie sheet at 400 degrees for approximately 10 minutes or until browned slightly.

Place diced tomatoes, tomato sauce in your crockpot set on high.  Add sausage, garlic( I used whole cloves for easy removal) and basil.
Cover and cook approximately 4 hours on high and 6 hours on low .

I added my cooked peppers and onions 10 minutes before serving to avoid over cooking.

NOTE: today we had the sausage and pepper/onions over Basmati rice .  Tomorrow I'll serve with rolls and macaroni salad.  Yummy!

You can cook your sliced peppers and onions in oven as well while you are waiting for the sausage to cook or Note: you can do all at the same time on the same cookie sheet if you find it easier. 

Sprinkle salt and pepper and a little olive oil on peppers and onions if you do them separately.


From my kitchen to yours,



Saturday, May 28, 2016

My favorite Hot Dog or Burger Chili and a Hometown favorite's recipe! Two for One Special~~~~~

I'm starting the summer with picnic foods that have been favorites of ours for a very long time.  One is hot dog chili.  Copy this for a go to recipe for those summer hot dogs or chili hamburgers.  Enjoy! Re-post for those who haven't copied it before.

This chili (no beans)recipe is delicious on either burgers or dogs!  I have been making this recipe for a very long time and have found that most people like hamburger chili on their hot dogs.   When I was growing up it was a must on a hamburger and we'd add ketchup, onion and mustard to it and it was soooooo good!   I don't believe I have ever posted this recipe before!

I have lots of recipes to share and I am compiling them for my cookbook which should be out sometime later this summer or early fall.

I'll be sending the finished copy to the printer soon.  If you are interested in one I'll give you the info as soon as I receive it from the publisher.

Finely ground in chopper or Cuisinart


Thanks and Happy Cooking from my kitchen to yours,








Chili, mustard, ketscup, onion and whatever else you might like.



Hot Dog Chili  ( My own Creation)


1 lb. ground chuck (beef)
1 tsp. canola oil
1 small onion grated fine or 1 tsp. onion powder
½ tsp. garlic powder
½ tsp. chili powder
¼ tsp. cumin
½ tsp. paprika
4 oz. Hunts sauce or 3 T. ketchup
dash or two red pepper (optional)
1 tsp. salt
½ tsp. pepper
1/2 cup water

Saute’ ground chuck in canola oil.   When lightly browned add onion, garlic powder, chili powder, cumin, paprika, salt, pepper and  sauce or ketchup.  Cook slowly about 15 minutes or until ingredients are cooked through while mashing with a fork to get the meat finer. I you like it chunkier don't mash too much..

I am also sharing with you a recipe from my hometown favorite Hot Dog and Burger restaurant.  Enjoy!

 
Chili for Hot Dogs! (Hometown Favorite Restaurant Recipe)



1 pound ground beef { brown and mash with fork} I put it in the Cuisinart to get really fine

2 tsp chili powder

2 tsp cumin

3 tsp paprika

1/2 tsp oregano

1/2 tsp cayenne pepper{ ground red pepper}

1/4 tsp black pepper

1/4 tsp garlic powder

1 tsp dry mustard

8 oz can tomato sauce {add 1/4 can water}



Simmer for 30 minutes , stir frequently


Note:  For a finer ground chili.. After cooking all chuck (beef).  Cool slightly and place all ingredients in food processor and pulse several times.

original 8/31/12 updated 5/22/13

Friday, May 27, 2016

Mozzarella Stuffed Chicken Balls





Hello and Good Morning!  I have been posting a lot of dishes with sauce involved.  Call it a red sauce overload.  Italy did it to me so please know I will certainly get into some other dishes next week.  I had bought a lot of healthy ground turkey and chicken at the grocery store this week and some beef too so this week I have been ground meat recipe crazy.:)

We ate all of the turkey stew.  It was great for us since lunch gets to be a problem since we don't eat lunch meat and salads are great but they do take time when you want lots of veggies in them so a robust stew in the fall or winter works for us.  Stews heat up well and you can portion them for weight watching and package them to take with you for lunch work meals. 

Today I am making Chicken meatballs with a small piece of fresh mozzarella in the center.  I am going to add green peppers and chunky carrots to my red sauce.  The red sauce I'm making today I'm going to use some of my fresh basil pesto to start it and use diced and crushed tomatoes as well as some hot red pepper flakes.

Stews are so easy and once I get everything started on top of the stove it's into the crockpot for a meal that I don't have to stand over and watch so I can be on my way.  

Ingredients for chicken balls:
1 lb. ground chicken
3/4 cup seasoned bread crumbs
3/4 cup grated Italian cheese 
1 egg slightly beaten
1 clove minced garlic
1/4 cup chicken broth **(add more if needed) mixture should be soft and easy to form the balls.


Mix with hands or large spoon to combine
 
Place small piece of mozzarella in center of meat and top with more chicken mixture and roll into a ball.

I made large and small chicken balls and baked them at 400 degrees until slightly browned, approx. 10 minutes.


For sauce:

1 large can crushed tomatoes
1 large can diced tomatoes
several carrots, cut in medium size pieces
2  green peppers cleaned and cut in medium size pieces
1 tsp. salt 
1/4 tsp. red pepper
olive oil and garlic and basil (if you have pesto without nuts use 1 T.)

In a large pot place pesto or olive oil and garlic.  Add carrots and peppers and saute for a few minutes.  Add tomatoes, salt and red pepper. Add baked chicken balls. Cover slightly and cook mixture until carrots are tender.  Season accordingly if necessary.




Note:  I did the above and instead of simmering on top of stove I poured all into my crockpot and set it on low and let it cook for approximately 4 to 5 hours.  Perfecto!


5/14/16


Wednesday, May 25, 2016

Boston cream poke cake


Making another Poke cake!  Boston Cream that is.  Yum

A quick note:  Make sure your icing is of medium consistency.  Mine was too thin and as you will see in the photo it was syrup looking.  Next time I will either make the icing thicker or layer it differently.

Maybe cake, then icing then pudding and cool whip.  I really will make this again with determination since my original recipe for Boston Cream Cake is awesome I was playing with the recipe to make it easier for the holidays.  Not as pretty but still delicious.  Enjoy!






1 pkg. white cake mix prepared according to directions
1 large vanilla instant pudding prepared according to directions or 1 regular size if you are only filling holes. 
13x9 inch pan
Spray pan bake cake according to directions

When baked remove from oven and poke large holes in cake immediately..

Cool completely.

While cake is baking make pudding according to directions and set aside


When cooled fill holes with pudding( note: just fill holes(large)use either end of a large whisk or something the size of a dime. Save extra pudding for use later for those who like more pudding! 
Icing cake with cocoa topping. Refrigerate until ready to serve.

Topping
2 cups Confectioners sugar 
4 T Cocoa
Milk
A tsp at a time
8 oz. Cool whip optional



Example of size of holes.  Pudding needs larger size than you would use for jello liquid when making a poke cake with jello.



Happy Baking from my kitchen to yours,





Tuesday, May 24, 2016

Chili bean biscuit pockets

I'm just playing with food today and I just so happened to have biscuits and beef so why not add chili beans too! Enjoy! Appetizer or meal you decide.  A side salad makes it a meal.

Yummy filled biscuit pockets.

1 lb. Ground beef
1 8 oz. can Chili beans(I used country style Bush's)
pinch chili powder
1 small onion chopped or grated
Hot sauce to taste
Salt and pepper to taste
20 small thin pieces sharp cheddar or cheese of choice.

Small amount ketchup and brown sugar for brushing on top before baking the pockets.

2 pkg. buttermilk biscuits
Approximately 20 biscuits

Fry beef with onion until browned, drain grease. Add a small can chili beans, chili powder, salt,pepper and hot  sauce and cook for several minutes. Allow to cool to room temperature.

Roll each biscuit to the size of a medium to large orange. Place small amount of meat /bean mixture on top of biscuit and top with cheese.  Fold over and seal edges. Brush top with ketchup mixture.  Sprinkle with parsley or chives and onion powder.


Bake on parchment lined cookie sheet 12 to 14 minutes at 400 degrees.  Enjoy!

From my kitchen to yours,