Sunday, December 27, 2009

Grillades and Grits

Grillades and Grits
Michelle (MMmom)

2 lbs thin pork chops
1/2 cup flour, seasoned with salt, black pepper, and cayenne pepper
Vegetable oil to cover bottom of pot
1 large onion, chopped
2 ribs celery, chopped (about 1/2 cups)
1/2 green bell pepper, copper (about 1/2 cup)
3-5 cloves garlic, minced
1 (14.5 oz) can diced tomatoes and juice
1 (8-oz) can tomato sauce
1 cup chicken stock
1 bay leaf
Pinch dried thyme
Salt, black pepper and cayenne pepper to taste
2 green onions, chopped and divided
1/4 cup chopped parsley, divided

Pour enough oil in the bottom of a large heavy pot to coat the bottom. Heat oil over med-high. Cut the chops into small portions. Dredge in seasoned flour, shaking off excess. When oil is hot, brown the grillades well on both sides. Cook in batches if needed. Don't crowd the pan otherwise they will steam. Remove and set aside. Add onion, celery, bell pepper, and garlic to the pot and use them to help release the browned bits from the bottom of the pot. A little water can be added if needed. Cook vegetables until tender. Add grillades back to pot along with tomatoes, sauce, stock or water, bay leaf, thyme, salt, pepper, and cayenne. Stir to mix, bring to a boil, and then lower to simmer. Simmer for at least an hour or until meat is tender and sauce is thickened. Stir occasionally to prevent sticking. Add half the green onion sand halt of the parsley and cook for the remainder 5 minutes. Serve over grits, garnishing with the remaining green onions and parsley.

For grits:
1 cup chicken broth
2 cups water
3/4 quick cook grits
Salt and pepper, to taste

Bring broth and water to a boil. Slowly add grits and whisk to incorporate. Cook for about 5 minutes, or until grits have absorbed the liquid and are tender. Season with salt and pepper and serve right away.

Lasagna Alfredo Roll Ups with Quick and Easy Alfredo Sauce

The roll ups were really good.  But the alfredo sauce was awesome!  In the future, no matter what dish I'm making, if it calls for alfredo sauce, I'll use this recipe.  It was more flavorful than any jar stuff you could buy. 

Lasanga Alfredo Roll Ups

8 lasagna noodles (I used the flat, no boil noodles because they are bigger and tend to not fall apart as easily)
1 Tablespoon olive oil
1 (10-oz) package frozen chopped
2 thinly sliced green onion
1/2 package of sliced mushrooms, diced into small pieces
2 chicken breast, boiled and shredded
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 teaspoon garlic powder

Alfredo sauce
1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil.  Add lasagna and cook for 4-6 minutes or until al dente.  Rinse in cold water and drain well.  Meanwhile, in a large sauce pan over medium heat add oil and cook spinach and green onions until tender, stirring frequently.  Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt, egg, shredded chicken, mushrooms, and garlic powder.  Place noodles in a single layer on a sheet of waxed paper.  Evenly spread some of the cheese mixture on each noodle.  Roll up each noodle, jelly roll style.  In a 8x12 baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly.  Arrange the rolled noodles, seam side down, in the dish.  Top with mozzarella cheese and remaining sauce.  Cover loosely with foil and bake in preheated oven (375 degrees) for 30 minutes or until hot and bubbly and the cheese is melted.  Remove foil and broil until it starts to brown on top.  Serve.

Quick and Easy Alfredo Sauce

1/2 cup butter
1 (8-oz) package cream cheese
2 teaspoons garlic powder
2 cups milk
6-ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat.  Add cream cheese and garlic powder, stirring with wire whisk until smooth.  Add milk, a little at a time, whisking to smooth out lumps.  Stir in Parmesan and pepper.  Remove from heat when sauce reaches desired consistency.  Sauce will thicken rapidly, thin with milk if cooked too long. 

Crockpot Sweet and Sour Meatballs, Puff Fastry Wrapped Brie, Bean Dip, Hot Crab Dip

Crockpot Sweet and Sour Meatballs

2 small bags of frozen meatballs or 1 large bag (approximately 32 meatballs)

1/2 medium onion, chopped into small pieces
3/4 cup brown sugar, packed
2 Tablespoons vinegar
1 teaspoon lemon juice
1 cup ketchup
2 Tablespoons soy sauce

Mix everything together in crockpot.  Cover and cook on high for 3 hours, stirring occasionally.  Turn to warm until time to serve.

Puff Pastry Wrapped Brie
Food and Wine, December 2009

1 sheet Pepperidge Farm Puff Pastry Sheets, thawed
1 Brie cheese round (~8 oz)
1 egg

Heat oven to 400 degrees.  Unfold pastry on floured surface.  Place cheese in center.  Fold pastry over cheese to cover.  Trim excess pastry and press to seal.  Reserve scraps for decoration, if desired.  Beat 1 egg with 1 tbsp. water.  Brush seam of pastry with egg mixture.  Place seam side down onto baking sheet.  Brush with egg mixture.  Bake 25 minutes or until golden brown.  Let stand 20 minutes.  Serves 6.

Bean Dip
recipe courtesy of Jules

1 can refried beans
1 container of whipped cream cheese
1 cup of shredded cheese

*I doubled the recipe. 

In a big pan, spread out beans.  Spread out cream cheese on top of beans.  Sprinkle cheese on top and bake on 350 degrees until cheese on top is melted.  Serve with tortilla chips.
*No picture taken*

Hot Crab Dip

8 ounces cream cheese, room temperature
1 cup sour cream
1 cup plus 2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 pinch garlic powder
1 lb fresh lump crab meat
1 loaf toasted garlic bread, sliced
Lemon wedges, garnish

In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard and garlic powder and mix until smooth.  Carefully fold in the crab meat.  Cover and chill until ready to serve. 

Preheat the oven broiler.  Transfer dip to an oven-safe, microwave-safe baking dish or bowl.  Microwave on high for 1 to 2 minutes or until heated through.  Transfer dish to oven and broil until dip is bubbly and lightly browned on top.  Serve with garlic toast and a few lemon wedges. 
*This made enough to do three small serving bowls.  The picture is one that has not yet been heated/broiled.*

Sunday, December 20, 2009

Hamburger Steaks With Gravy

Hamburger Steaks With Gravy

1-1/2 lb ground beef
Garlic powder
splash of Worchestershire sauce
2 Tbsp olive oil
2-packages of dry Brown Gravy mix
2 cups of cold water
1 small onion, diced small

Mix the ground beef, garlic powder, and Worchestershire sauce together.  Once mixed, make them into 4-5 patties.  In a large sauce pan, heat olive oil over medium-high heat.  Add 1/2 the patties.  Cook, flipping as necessary, until cooked about medium-medium well temperature.  Remove to a plate, wrapping with tin foil to keep warm.  Cook remaining patties.  A few minutes before the remaining patties are done, add the onions and start to let them brown.  Remove the patties to the plate and continue cooking onions until browned and starting to tender (about 3-5 minutes).  Empty the two packets of brown gravy mix and pour in 2 cups cold water.  Cook, stirring/whisking constantly until thickened.  Once thickened, add the patties back for a few minutes. 

Saturday, December 12, 2009

Crockpot Meatball Stroganoff

Crockpot Meatball Stroganoff
(from a friend at -- publisher unknown)

1 can Cream of Mushroom soup
1 14.5-ounce can beef broth
1 18-ounce package frozen fully-cooked meatballs (about 35 meatballs)
8 ounces sliced fresh mushrooms
1 cup sour cream
1 Tablespoon flour
1/3 cup water

Combine soup and beef broth in a crockpot.  Add meatballs and mushrooms, cover and cook on low for 6 to 8 hours.  Combine sour cream, flour and water in a bowl.  Stir mixture into meatballs, cover and cook on low for 10 minutes before serving.  **I served on top of egg noodles.**

Saturday, December 5, 2009

Zesty Tomato Pork Chops with Gorgonzola Mac and Cheese

Zesty Tomato Pork Chops
Amy - amylz

1 can (10-3/4 ounces) condensed tomato soup
1 package McCormick Grill Mates Zesty Herb Marinade
1 tablespoon honey
4 bone-in pork chops, 1-inch thick (2 lbs)

Mix soup, marinade mix and honey in small bowl.  Reserve 1/4 cup sauce.  Grill pork chops over medium heat about 20 minutes or until desired doneness, turning every 5 minutes.  Brush with remaining sauce during the last 10 minutes of grilling.  Serve with reserved sauce for additional flavor.

**I did not use honey as I had none on hand.  I use boneless pork chops.  Because I knew it wasn't going to be appropriate grilling weather, in the morning, I mix the sauce and let the pork chops marinade in the soup/marinade mixture.  That evening I popped in the oven on 350 until chops were done and served them with the reserved sauce.**

Gorgonzola Mac and Cheese
Sharon (Gatorgrrrl) inspired by Alton Brown

1/2 lb elbow macaroni
2 T butter
1/2 cup diced onions
2 eggs
6 oz. evaporated milk
1/2 tsp hot sauce
S&P to taste
1 cup white cheddar cheese, shredded
4 oz Gorgonzola cheese

In a large pot of boiling, salted water cook the pasta to al dente and drain.  Return the hot pot to the stove and melt butter and saute the onions.  Add pasta and toss to coat.  Whisk together the eggs, milk, hot sauce, salt and pepper.  Stir milk into the pasta and add the cheese.  Over low heat continue to stir for 3 minutes or until thickened and creamy.

**In the review of the recipe, the person said it was rich.  So knowing this in advance, I purchased Organic Raw Mild White Cheddar Cheese.  I used 1-1/2 to 2 cups of the white cheese and added an addition 3 oz of evaporated milk.  I really thought this was delicious, but I'm a huge gorgonzola cheese fan.**

Tuesday, December 1, 2009

Super Stuffed Potatoes

Super Stuffed Potatoes
Kraft Foods, Food and Family, Fall 2009

4 small baking potatoes
1 lb. ground beef
1/4 lb (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 small tomato, chopped
2 green onions, sliced
1/2 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream

Prick potatoes in several places with fork.  Microwave on High 14 minutes or just until tender, turning after 7 minutes.  Meanwhile, brown meat in large skillet; drain.  Add Velveeta, tomatoes and onions; cook until Velveeta is melted and mixture is well blended, stirring frequently.  Split potatoes; mash inside with fork.  Top with meat mixture and sour cream.

(**I used 3 medium potatoes.  They only took 8 minutes total - they would have certainly exploded had I left them in the microwave for 14 minutes.  I used 8 oz. Velveeta cheese and 3 green onions.  And though I may not have specifically said this, I use lower priced brands/products when I can when making any/every recipe but typed it as it was in the publication..)

Meatballs in a Tomato-Basil Cream Sauce

Meatballs in Tomato-Basil Cream Sauce
Kraft Food, Food and Family, Fall 2009 issue

Meatballs (makes approximately 32 meatballs)
2 lbs ground beef
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

**I halved the meatball recipe.**

Tomato-Basil Cream Sauce

Mix 1 jar (14 oz) spaghetti sauce, 2 oz. cubed Philadelphia Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook over medium-low heat 3 min. or until heated through, stirring occasionally. Add about 16 meatballs hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Kraft Grated Parmesan Cheese before serving.

**I used 28 oz. spaghetti sauce, 4 oz. cream cheese, 3 Tbsp. fresh basil, and all the meatballs (16) since I halved the meatball recipe to begin with. Served on top of pasta.**