So sorry for those of you waiting for the BBQ Chicken Pizza recipe. I won't post it now until Thursday or Friday. It requires a rotisserie chicken, which I forgot. I know, I know, how could I ever forget it? Because it was a last-minute addition to my weekly menu, thanks to an idea from the frozen foods section (though I have made it before). See previous post to find out what in the heck I was doing in the frozen food section in the first place.
Until tomorrow for Dr. Pepper chicken, my faithful 5.......signing off.
Katie J
Tuesday, May 31, 2011
Inspirations
If ever you are wandering around the grocery store looking for inspiration, just take a stroll down the frozen entree section! Most frozen meals have all the components of a healthy meal, but are full of preservatives and added flavors. I'm not suggesting that you buy the different meals that sound good, but instead maybe write down the names and main ingredients of ones that sound good. Then go home and look up recipes to make them yourself.
Safeway's eating right brand and Lean Cuisine offer choices such as these: linguine carbonara, chicken poblano, bacon alfredo pizza, spinach artichoke and chicken panini, butternut squash ravioli, and fajita chicken spring rolls. These are really easy to make, and can be very healthy if made at home with the right ingredients!
FYI- BBQ Chicken Pizza is what's for din-din tonight, complete with pictures!
Katie J
Safeway's eating right brand and Lean Cuisine offer choices such as these: linguine carbonara, chicken poblano, bacon alfredo pizza, spinach artichoke and chicken panini, butternut squash ravioli, and fajita chicken spring rolls. These are really easy to make, and can be very healthy if made at home with the right ingredients!
FYI- BBQ Chicken Pizza is what's for din-din tonight, complete with pictures!
Katie J
Monday, May 30, 2011
Better Late than Never
I feel like a total slacker, like I've let all 5 of my faithful readers down. Sorry for posting this fabulous recipe of the day so late; I was busy eating at our favorite Frozen From Atlanta Steakhouse, which shall remain nameless. I know, I know, what in the world were we doing eating at a restaurant on our favorite holiday, National Beef Day? (No offense to past and present military who we are ever so thankful for. I do know today is Memorial Day, and I'm constantly aware of the service to our country that these faithful men and women have provided.) But really, more beef is eaten on Memorial Day than any other day of the year. And what better way to celebrate, than with a totally NON-BEEF recipe!
Since today also kicked off the official start to grilling season, and I already gave my best grilled burger recipe to the world, today we'll celebrate brats. No, not the curtain-climbing, screaming, rugrat brats. I'm talking bratwurst! Beer and brats, to be exact. There is nothing better than a juicy, crispy bratwurst with some yummy beer-soaked veggies on a soft, doughy bakery bun! Add a can of Ranch Style beans with some jalepenos and cheese thrown in, and dinner is served!
Beer 'n Brats
2 cans beer (I just use whatever is in the fridge that day-aka what's on sale)
1 c. water
1 package original Johnsonville brats (yes, we only use Johnsonville here in Johnsonville)
2 bell peppers, cut in strips
1 large white onion, cut in half, then sliced into thin half-rings
Brat buns (I think WalMart bakery Brat Buns are the best, but if unavailable, Francisco buns are good too)
Ketchup
Mustard
Mayo
Salt and pepper
You have two options when choosing how to start this. You can either use a deep metal (like a cake pan) or disposable aluminum pan (like a lasagna pan) that can be put over direct heat on the BBQ grill. Or you can start with a pot on the stove top, then move to the grill. Either way, toss the peppers and onions around in the pan, lay the brats on top of the veggies. Pour 1 can of beer and 1 cup of water over all. Open other can of beer, and place in front of lips. Take one sip. Stir everything in the pan and season with salt and pepper. The liquid should cover veggies and brats. If not, take another sip of the beer. You can add a little more beer and water if necessary, but keep in mind that the veggies will cook down and drown pretty quickly. Bring to a slow boil over medium-high heat, then reduce heat and simmer over medium-low heat for about 20 minutes, turning brats once after 10 minutes. Remove the brats, and brown on the grill for a minute or two per side. Put the brats back in the tub of veggies and beer for a quick soak, then serve with tongs. Brat goes in bun first, dress with condiments, then lay veggies on top.
Since today also kicked off the official start to grilling season, and I already gave my best grilled burger recipe to the world, today we'll celebrate brats. No, not the curtain-climbing, screaming, rugrat brats. I'm talking bratwurst! Beer and brats, to be exact. There is nothing better than a juicy, crispy bratwurst with some yummy beer-soaked veggies on a soft, doughy bakery bun! Add a can of Ranch Style beans with some jalepenos and cheese thrown in, and dinner is served!
Beer 'n Brats
2 cans beer (I just use whatever is in the fridge that day-aka what's on sale)
1 c. water
1 package original Johnsonville brats (yes, we only use Johnsonville here in Johnsonville)
2 bell peppers, cut in strips
1 large white onion, cut in half, then sliced into thin half-rings
Brat buns (I think WalMart bakery Brat Buns are the best, but if unavailable, Francisco buns are good too)
Ketchup
Mustard
Mayo
Salt and pepper
You have two options when choosing how to start this. You can either use a deep metal (like a cake pan) or disposable aluminum pan (like a lasagna pan) that can be put over direct heat on the BBQ grill. Or you can start with a pot on the stove top, then move to the grill. Either way, toss the peppers and onions around in the pan, lay the brats on top of the veggies. Pour 1 can of beer and 1 cup of water over all. Open other can of beer, and place in front of lips. Take one sip. Stir everything in the pan and season with salt and pepper. The liquid should cover veggies and brats. If not, take another sip of the beer. You can add a little more beer and water if necessary, but keep in mind that the veggies will cook down and drown pretty quickly. Bring to a slow boil over medium-high heat, then reduce heat and simmer over medium-low heat for about 20 minutes, turning brats once after 10 minutes. Remove the brats, and brown on the grill for a minute or two per side. Put the brats back in the tub of veggies and beer for a quick soak, then serve with tongs. Brat goes in bun first, dress with condiments, then lay veggies on top.
Sunday, May 29, 2011
A Square Plate
Eating at the table every night as a family was a very important part of my childhood, and is one aspect that I have implemented in my own family. My son is only one and a half, and we still sit at the table for every meal and eat together, whether daddy is home or not (which he is for dinner every night). I wish every family had the opportunity to sit down as a family and eat meals together, but I understand that every family's dynamics are different.
Almost as important as the company I kept at the dinner table, were the fantastic meals my mom put on that table. We always had a "square meal", with protein (meat or poultry), fruit and/or vegetable, starch (rice, pasta or potato), and some kind of bread with butter (yep, more starch). Oftentimes, we'd have a small salad in addition to the main course. If you put everything on a plate without anything touching, it makes a square, hence "square meal". If you're familiar with the food pyramid, you'll notice that the square meal also follows the concept of the pyramid.
Being raised this way has ingrained in me an almost obsessive need to have all four food groups (although we all know that there haven't been 4 food groups since 1987) on my plate for every meal. However, it also takes a lot of dishes, pots, and pans to make all of the separate food items to serve. Lots of dishes, pots, and pans means lots of washing for mommy. Though I love to cook, I hate doing dishes.
There are so many ways to take those separate food items, and change it up and combine them in one pot or casserole, and still get everything you need without the surplus of dishes!
Southwest Chicken Casserole
1 lb. cooked, cut up chicken breast (or 2 cans white meat chicken, drained and rinsed)
1 can diced tomatoes
1 can green chiles
1 can whole kernel corn (drained)
2 cups cooked rice
2 tsp. cumin
salt and pepper
8 oz shredded cheddar cheese (divided)
Grease a round casserole, combine chicken, tomatoes, chiles, corn, rice, half of the cheese, then season with cumin, salt and pepper. Sprinkle remaining cheese on top. Bake covered for 30 mins at 350, then uncover and bake another 10-15 minutes until bubbly all over.
This hotdish is good on its own, as it combines all of the food groups. However, you can serve a nice spinach salad with some corn and black beans with ranch dressing, also.
Almost as important as the company I kept at the dinner table, were the fantastic meals my mom put on that table. We always had a "square meal", with protein (meat or poultry), fruit and/or vegetable, starch (rice, pasta or potato), and some kind of bread with butter (yep, more starch). Oftentimes, we'd have a small salad in addition to the main course. If you put everything on a plate without anything touching, it makes a square, hence "square meal". If you're familiar with the food pyramid, you'll notice that the square meal also follows the concept of the pyramid.
Being raised this way has ingrained in me an almost obsessive need to have all four food groups (although we all know that there haven't been 4 food groups since 1987) on my plate for every meal. However, it also takes a lot of dishes, pots, and pans to make all of the separate food items to serve. Lots of dishes, pots, and pans means lots of washing for mommy. Though I love to cook, I hate doing dishes.
There are so many ways to take those separate food items, and change it up and combine them in one pot or casserole, and still get everything you need without the surplus of dishes!
Southwest Chicken Casserole
1 lb. cooked, cut up chicken breast (or 2 cans white meat chicken, drained and rinsed)
1 can diced tomatoes
1 can green chiles
1 can whole kernel corn (drained)
2 cups cooked rice
2 tsp. cumin
salt and pepper
8 oz shredded cheddar cheese (divided)
Grease a round casserole, combine chicken, tomatoes, chiles, corn, rice, half of the cheese, then season with cumin, salt and pepper. Sprinkle remaining cheese on top. Bake covered for 30 mins at 350, then uncover and bake another 10-15 minutes until bubbly all over.
This hotdish is good on its own, as it combines all of the food groups. However, you can serve a nice spinach salad with some corn and black beans with ranch dressing, also.
Saturday, May 28, 2011
Stuff Your Burger!
I totally did not intend for the title to sound mean, but I think next time someone makes me mad, I'll tell them to "stuff their burger" and see what reaction I get! Then I'll hand them a Clever Connoisseur business card, and walk away!
In all seriousness, Memorial Day is two days away, and I just can't stop thinking about the deliciocity (there my new-fangled word is again-it just keeps slipping out!) of a great BURGER! My husband asks me all the time to make "greasy cheeseburgers". I understand that there's nothing like a tasty homemade burger, dripping with seasoned juices. Especially when you compare that homemade patty to a 'fast-food piece of ketchup- and mustard-coated cardboard on a bun'. I just hate the thought of serving a heartattack on a plate to my beloved family. All things in moderation, though, and I believe that a healthy serving of animal fat isn't too bad once in awhile.
I prefer my burgers on a grill. However, in the kind of wind like we're having today (50+ mph gusts), grilling isn't always feasible. In those cases, a good-quality cast iron or heavy non-stick (ie Calphalon) grill pan is a great choice.
Also, I choose a higher fat content in the ground beef used for stuffed burgers. Although the higher the fat, the more the shrinkage, I think those yummy juices mix well with the stuffings, and give you a moister, tastier burger. So, look for ground beef that is no leaner than 80/20 (I'd go for the 70/30.....yeah I like my burger a little on the chubby side). If all you have on hand is something super lean, you can throw a pat of butter in the middle. Heck, I've been known to only stuff my burgers with butter, nothing else just butter. It's soooo good!
There are so many things you can stuff your burgers with. Here are a few examples, not including the plethora of cheeses you can use:
mushrooms (sauteed)
bacon (cooked and crumbled)
green chiles
jalepenos
onion (sauteed)
bell pepper (sauteed)
chipotles
bleu cheese
butter
pretty much anything you can think of that is good on top (except avocado, it doesn't cook well inside)
My personal favorite of all time is a bleu cheese stuffed burger with barbeque sauce on top. I pat the patties in a little extra ground black pepper.
Creating these burgers is really simple. For each burger, you'll need two patties. After you pat each patty out, press a little well in the middle with your thumbs, taking care not to dig it all out or your goodies will leak out. You just want to shape them like a pizza crust. Put whatever it is you're stuffing the burgers with, heaped up inside the little well. Put the other patty on top (well facing inside) and seal the edges. Simple dimple!
As if the flavor explosion in your mouth from the stuffed up goodness isn't enough, I always season my beef before patting it out. This gives another dimension of flavor, after you've swallowed up the insides. The following is my basic hamburger recipe. Feel free to try it without stuffing it.
Tasty Burgers
1 lb ground beef for 3 burgers
1/4 c. ketchup (or steak sauce, whatever you prefer)
3 or 4 dashes worchestershire sauce
Montreal steak seasoning (or just salt and pepper)
1 Tbsp garlic powder
Mix well, but be careful not to overmix the meat or it will get tough.
Here's to happy grilling and holiday weekends!
In all seriousness, Memorial Day is two days away, and I just can't stop thinking about the deliciocity (there my new-fangled word is again-it just keeps slipping out!) of a great BURGER! My husband asks me all the time to make "greasy cheeseburgers". I understand that there's nothing like a tasty homemade burger, dripping with seasoned juices. Especially when you compare that homemade patty to a 'fast-food piece of ketchup- and mustard-coated cardboard on a bun'. I just hate the thought of serving a heartattack on a plate to my beloved family. All things in moderation, though, and I believe that a healthy serving of animal fat isn't too bad once in awhile.
I prefer my burgers on a grill. However, in the kind of wind like we're having today (50+ mph gusts), grilling isn't always feasible. In those cases, a good-quality cast iron or heavy non-stick (ie Calphalon) grill pan is a great choice.
Also, I choose a higher fat content in the ground beef used for stuffed burgers. Although the higher the fat, the more the shrinkage, I think those yummy juices mix well with the stuffings, and give you a moister, tastier burger. So, look for ground beef that is no leaner than 80/20 (I'd go for the 70/30.....yeah I like my burger a little on the chubby side). If all you have on hand is something super lean, you can throw a pat of butter in the middle. Heck, I've been known to only stuff my burgers with butter, nothing else just butter. It's soooo good!
There are so many things you can stuff your burgers with. Here are a few examples, not including the plethora of cheeses you can use:
mushrooms (sauteed)
bacon (cooked and crumbled)
green chiles
jalepenos
onion (sauteed)
bell pepper (sauteed)
chipotles
bleu cheese
butter
pretty much anything you can think of that is good on top (except avocado, it doesn't cook well inside)
My personal favorite of all time is a bleu cheese stuffed burger with barbeque sauce on top. I pat the patties in a little extra ground black pepper.
Creating these burgers is really simple. For each burger, you'll need two patties. After you pat each patty out, press a little well in the middle with your thumbs, taking care not to dig it all out or your goodies will leak out. You just want to shape them like a pizza crust. Put whatever it is you're stuffing the burgers with, heaped up inside the little well. Put the other patty on top (well facing inside) and seal the edges. Simple dimple!
As if the flavor explosion in your mouth from the stuffed up goodness isn't enough, I always season my beef before patting it out. This gives another dimension of flavor, after you've swallowed up the insides. The following is my basic hamburger recipe. Feel free to try it without stuffing it.
Tasty Burgers
1 lb ground beef for 3 burgers
1/4 c. ketchup (or steak sauce, whatever you prefer)
3 or 4 dashes worchestershire sauce
Montreal steak seasoning (or just salt and pepper)
1 Tbsp garlic powder
Mix well, but be careful not to overmix the meat or it will get tough.
Here's to happy grilling and holiday weekends!
Thursday, May 26, 2011
Spaghetti with Meat(loaf)balls
Spaghetti is always a crowd pleaser, and it's even easier to make a well-balanced spaghetti and meatball dinner if you take a shortcut and use leftover meatloaf for the meatballs. If you use the meatloaf recipe I posted 2 days ago, you get a couple extra veggies thrown in for good measure. Below is a great recipe for super healthy tomato-based pasta sauce. The recipe batch will give you enough sauce to freeze a bunch. I found these great Ball (like the canning jar maker) freezer jars that are plastic. They have screw tops, and are microwavable.
The method for making meatballs out of meatloaf is pretty self-explanatory. Cook and drain whole wheat spaghetti, add enough sauce to coat, and chopped-up slices of meatloaf. Heat thoroughly, and you're done. Enjoy. You're welcome!
Tomato Pasta Sauce
1/4 c. Extra virgin olive oil
Small bunch of carrots (6-8 medium carrots), diced
Small bunch of celery (6-8 stalks), diced
1 medium yellow onion, diced
5 or 6 cloves garlic, finely chopped
2 large (28 oz) cans crushed tomatoes
1 can (14 oz) tomato sauce
Palmful of Italian seasoning (oregano, parsley, rosemary, thyme, etc)
3 Tbsp. granulated sugar
Heat oil in large stock pot. Add carrots and celery and saute for about 5 minutes. Add onion and garlic, and cook until onion is translucent. Add all tomatoes, sauce, and seasoning. Simmer for at least 30 minutes (I usually cook mine for about an hour). Remove from heat and stir in sugar. To make a smoother sauce, use an immersion blender or puree in a blender in batches. Allow to cool completely before refrigerating or freezing. This should make enough sauce for about 6 meals.
The method for making meatballs out of meatloaf is pretty self-explanatory. Cook and drain whole wheat spaghetti, add enough sauce to coat, and chopped-up slices of meatloaf. Heat thoroughly, and you're done. Enjoy. You're welcome!
Tomato Pasta Sauce
1/4 c. Extra virgin olive oil
Small bunch of carrots (6-8 medium carrots), diced
Small bunch of celery (6-8 stalks), diced
1 medium yellow onion, diced
5 or 6 cloves garlic, finely chopped
2 large (28 oz) cans crushed tomatoes
1 can (14 oz) tomato sauce
Palmful of Italian seasoning (oregano, parsley, rosemary, thyme, etc)
3 Tbsp. granulated sugar
Heat oil in large stock pot. Add carrots and celery and saute for about 5 minutes. Add onion and garlic, and cook until onion is translucent. Add all tomatoes, sauce, and seasoning. Simmer for at least 30 minutes (I usually cook mine for about an hour). Remove from heat and stir in sugar. To make a smoother sauce, use an immersion blender or puree in a blender in batches. Allow to cool completely before refrigerating or freezing. This should make enough sauce for about 6 meals.
Finding my Niche
I've been reading some of the other million cooking-related blogs on the internet, and trying to figure out what makes mine different and enticing to readers. It is so hard to find my niche, when I have so many things to write about!
As I was introducing my blog to my Rotary club yesterday, I said that in my household we don't do low-calorie, we do low-ingredient. Low-ingredient meals are usually super easy and quick. However, most 4 or 5 ingredient recipes use processed foods. I try to use as few processed foods as possible, so my 4 or 5 ingredient recipe might turn into 7 or 8 ingredients, though still quick and easy.
I love to find shortcuts in as many ways as possible. I don't want to contradict myself, but I always try to find a substitution for several ingredients in a single prepared ingredient. For instance, why shred two blocks of cheese, when you can buy one bag of an already shredded cheese blend? Or why use a bunch of different spices, when you can find a spice blend like Montreal Steak Seasoning or poultry seasoning?
Washing dishes and loading the dishwasher take up more time than cooking a meal in my house, usually. To minimize the number of preparation dishes, pots and pans, I always read a recipe first, then re-format it with as few ingredients and dishes as possible. Again, any shortcuts I can find, I will pass along.
Lastly, I always try to keep meals as healthy as possible. As I mentioned earlier, I don't use a lot of processed foods. Some foods that our generation believes are unhealthy, are actually healthier than processed foods. Butter, for instance, has been used for roughly 4500 years. I will be posting the benefits of butter in a later post. Personally, I would rather feed my family something that has been used for centuries than something that was created in a lab with the same ingredients as plastic. Thanks to my Norwegian stepdad, I really appreciate the creamy deliciousness of butter in so many ways that I never thought I would (like on top of a steak!).
So, to sum up my current ramblings, I guess you could say my niche is low-ingredient, healthy, shortcut cooking!
As I was introducing my blog to my Rotary club yesterday, I said that in my household we don't do low-calorie, we do low-ingredient. Low-ingredient meals are usually super easy and quick. However, most 4 or 5 ingredient recipes use processed foods. I try to use as few processed foods as possible, so my 4 or 5 ingredient recipe might turn into 7 or 8 ingredients, though still quick and easy.
I love to find shortcuts in as many ways as possible. I don't want to contradict myself, but I always try to find a substitution for several ingredients in a single prepared ingredient. For instance, why shred two blocks of cheese, when you can buy one bag of an already shredded cheese blend? Or why use a bunch of different spices, when you can find a spice blend like Montreal Steak Seasoning or poultry seasoning?
Washing dishes and loading the dishwasher take up more time than cooking a meal in my house, usually. To minimize the number of preparation dishes, pots and pans, I always read a recipe first, then re-format it with as few ingredients and dishes as possible. Again, any shortcuts I can find, I will pass along.
Lastly, I always try to keep meals as healthy as possible. As I mentioned earlier, I don't use a lot of processed foods. Some foods that our generation believes are unhealthy, are actually healthier than processed foods. Butter, for instance, has been used for roughly 4500 years. I will be posting the benefits of butter in a later post. Personally, I would rather feed my family something that has been used for centuries than something that was created in a lab with the same ingredients as plastic. Thanks to my Norwegian stepdad, I really appreciate the creamy deliciousness of butter in so many ways that I never thought I would (like on top of a steak!).
So, to sum up my current ramblings, I guess you could say my niche is low-ingredient, healthy, shortcut cooking!
Wednesday, May 25, 2011
Slop, Sloppy Joes
From Adam Sandler's Lunch Lady song: Yesterday's meatloaf is today's sloppy joes, slop, sloppy joes......!
If you doubled the meatloaf recipe from yesterday, you should have plenty for sloppy joes. A couple extra ingredients, about 10 minutes, and dinner's done! I like to serve them with oven fries, sweet potato fries, or potato salad.
Meatloaf Sloppy Joes
Leftover meatloaf (or about 4-1 1/2" slices for 4 sandwiches, or 1 lb browned and crumbled ground beef)
1 Tbsp. olive oil
Green bell pepper, diced
1/4 c. ketchup
1/4 c. brown sugar
1/4 c. barbeque sauce
1 Tbsp yellow prepared mustard
Palmful (or about 2 Tbsp) Montreal steak seasoning
Hamburger buns
4 slices sharp cheddar cheese (pepper jack is good too)
Heat oil in large non-stick skillet, add bell pepper and cook for just a couple minutes. Add meatloaf, and crumble it a little with a spatula. Combine ketchup, brown sugar, bbq sauce, and mustard in small bowl, then stir into meat mixture. Sprinkle with steak seasoning, and let simmer for about 5 minutes. Place a heaping spoonful on each bun bottom, then top with a slice of cheese and bun top.
If you doubled the meatloaf recipe from yesterday, you should have plenty for sloppy joes. A couple extra ingredients, about 10 minutes, and dinner's done! I like to serve them with oven fries, sweet potato fries, or potato salad.
Meatloaf Sloppy Joes
Leftover meatloaf (or about 4-1 1/2" slices for 4 sandwiches, or 1 lb browned and crumbled ground beef)
1 Tbsp. olive oil
Green bell pepper, diced
1/4 c. ketchup
1/4 c. brown sugar
1/4 c. barbeque sauce
1 Tbsp yellow prepared mustard
Palmful (or about 2 Tbsp) Montreal steak seasoning
Hamburger buns
4 slices sharp cheddar cheese (pepper jack is good too)
Heat oil in large non-stick skillet, add bell pepper and cook for just a couple minutes. Add meatloaf, and crumble it a little with a spatula. Combine ketchup, brown sugar, bbq sauce, and mustard in small bowl, then stir into meat mixture. Sprinkle with steak seasoning, and let simmer for about 5 minutes. Place a heaping spoonful on each bun bottom, then top with a slice of cheese and bun top.
Tuesday, May 24, 2011
It's Okay to Let Your Meat Loaf
As comedian Adam Sandler's hilarious Lunch Lady song suggests, there are tons of ways to use yesterday's meatloaf. I always make a double-batch of my special "secret recipe" meatloaf, so that I can use it for other meals during the week. Even though you're changing it up and it usually doesn't get old after two or three meals, it does freeze well.
Today, I'll just give the meatloaf recipe. Craig says this is the best meatloaf on Earth, and nothing compares to it. I hope you all find it the same. For the first night, it's great with some gravy (if you don't know how to make homemade gravy, message me) and cream cheese smashed taters (boil and smash potatoes reserving skin and lots of lumps, then add milk, butter, and cream cheese and stir till creamy, season to taste).
Tomorrow, it's sloppy joes (yes, just like the song-yesterday's meatloaf is today's sloppy joes!). And on Thursday, we'll do some spaghetti and meatloaf-balls and homemade sauce.
KJ's Meatloaf (recipe is for just one batch, I suggest doubling)
1 lb ground beef
1/2 white onion, chopped and sauteed in bacon grease
1/2 cup mushrooms, chopped (canned or fresh, sauteed)
1/2 cup crumbled bacon (I use 1/2 lb, cut it up, then cook it)
1/4-1/2 c. ketchup
5 dashes Worchestershire
3-4 pieces fresh, cubed bread (I use the ends of a loaf of sandwich bread, plus one extra slice)
1/2 c. milk
1 egg
salt
pepper
garlic powder
1/4 c. ketchup and 1/4 c. brown sugar mixed for topping
Cook bacon till crisp, add onion and sautee till translucent. If using fresh mushrooms, add and sautee until tender. Put ground beef in a large mixing bowl and make a well in the center. Drop the egg in the well, and beat slightly. Add ketchup, 1/4 c. milk, worchestershire, mushrooms, seasonings and bread. When bacon and onion are cool enough to handle, add to mix. Mix well, but be careful not to overmix, or meat will become tough. Mixture should have a firm, yet wet consistency. If it feels a little dry and crumbling when formed into a ball, add more milk. Put in loaf pan (I prefer an actual meatloaf pan with a rack on top that allows fat to drain) and bake for about an hour and 15 minutes at 350 degrees. If desired, spread ketchup/brown sugar sauce on top during last 15 minutes of baking.
Today, I'll just give the meatloaf recipe. Craig says this is the best meatloaf on Earth, and nothing compares to it. I hope you all find it the same. For the first night, it's great with some gravy (if you don't know how to make homemade gravy, message me) and cream cheese smashed taters (boil and smash potatoes reserving skin and lots of lumps, then add milk, butter, and cream cheese and stir till creamy, season to taste).
Tomorrow, it's sloppy joes (yes, just like the song-yesterday's meatloaf is today's sloppy joes!). And on Thursday, we'll do some spaghetti and meatloaf-balls and homemade sauce.
KJ's Meatloaf (recipe is for just one batch, I suggest doubling)
1 lb ground beef
1/2 white onion, chopped and sauteed in bacon grease
1/2 cup mushrooms, chopped (canned or fresh, sauteed)
1/2 cup crumbled bacon (I use 1/2 lb, cut it up, then cook it)
1/4-1/2 c. ketchup
5 dashes Worchestershire
3-4 pieces fresh, cubed bread (I use the ends of a loaf of sandwich bread, plus one extra slice)
1/2 c. milk
1 egg
salt
pepper
garlic powder
1/4 c. ketchup and 1/4 c. brown sugar mixed for topping
Cook bacon till crisp, add onion and sautee till translucent. If using fresh mushrooms, add and sautee until tender. Put ground beef in a large mixing bowl and make a well in the center. Drop the egg in the well, and beat slightly. Add ketchup, 1/4 c. milk, worchestershire, mushrooms, seasonings and bread. When bacon and onion are cool enough to handle, add to mix. Mix well, but be careful not to overmix, or meat will become tough. Mixture should have a firm, yet wet consistency. If it feels a little dry and crumbling when formed into a ball, add more milk. Put in loaf pan (I prefer an actual meatloaf pan with a rack on top that allows fat to drain) and bake for about an hour and 15 minutes at 350 degrees. If desired, spread ketchup/brown sugar sauce on top during last 15 minutes of baking.
The Search for a Great Recipe
As I've mentioned in previous posts, I have a library of cookbooks from which to plan menus at my disposal right here in my kitchen. I believe this cookbook hoarding tendency is genetic, passed down from my mother, who might need to start using the Dewey Decimal system to catalog her collection soon.
I love to read cookbooks, and get really excited when I get a new one. The best cookbooks, in my opinion, are those sold as fundraisers by different organizations. They are put together with a collection of recipes from either the public or members of those organizations. They are easy to read, use simple language and ingredients, and the recipes are usually pretty quick. Most of the recipes have been passed down through generations, and have become favorites of family and friends. I have one book with a recipe from my husband's grandmother. Without this cookbook, I probably never would have known the recipe existed!
This leads to my next suggestion. Don't be afraid to ask your family and friends for great recipes. Most people aren't like the Bush Beans guy-they will share that secret family recipe if you just ask!
If you aren't willing to spend a lot of money on cookbooks, or just don't have the time to read a myriad of cookbooks looking for one good dish, the internet is a great resource. A few websites that I use frequently are http://www.allrecipes.com/, http://www.cooks.com/, http://www.foodnetwork.com/, and http://www.food.com/. On allrecipes.com, there is an ingredient search. If your pantry is full and it's time to raid it, type in ingredients you want to use, and all recipes with those ingredients in common will come up.
Another great place to look for free recipes is in your grocery store. In most grocery stores, there is some sort of a rack with tons of free recipe cards. Most times, they are located in the produce department. Just today, I made wonderful black bean and spinach quesadillas for lunch-recipe compliments of Safeway!
Lastly, I just want to remind readers to look on the packaging of products in your pantry, fridge, and freezer for recipes. There are usually awesome recipes right at our fingertips that are often overlooked!
I love to read cookbooks, and get really excited when I get a new one. The best cookbooks, in my opinion, are those sold as fundraisers by different organizations. They are put together with a collection of recipes from either the public or members of those organizations. They are easy to read, use simple language and ingredients, and the recipes are usually pretty quick. Most of the recipes have been passed down through generations, and have become favorites of family and friends. I have one book with a recipe from my husband's grandmother. Without this cookbook, I probably never would have known the recipe existed!
This leads to my next suggestion. Don't be afraid to ask your family and friends for great recipes. Most people aren't like the Bush Beans guy-they will share that secret family recipe if you just ask!
If you aren't willing to spend a lot of money on cookbooks, or just don't have the time to read a myriad of cookbooks looking for one good dish, the internet is a great resource. A few websites that I use frequently are http://www.allrecipes.com/, http://www.cooks.com/, http://www.foodnetwork.com/, and http://www.food.com/. On allrecipes.com, there is an ingredient search. If your pantry is full and it's time to raid it, type in ingredients you want to use, and all recipes with those ingredients in common will come up.
Another great place to look for free recipes is in your grocery store. In most grocery stores, there is some sort of a rack with tons of free recipe cards. Most times, they are located in the produce department. Just today, I made wonderful black bean and spinach quesadillas for lunch-recipe compliments of Safeway!
Lastly, I just want to remind readers to look on the packaging of products in your pantry, fridge, and freezer for recipes. There are usually awesome recipes right at our fingertips that are often overlooked!
Monday, May 23, 2011
It's All in the Roux
A roux is a thickening agent for sauces and gravies, usually made with flour and fat (butter). There are two secrets to making a good roux: using equal parts flour and fat, and allowing your flour to cook for a minute before adding the liquids. I usually use 1 tablespoon of each, fat and flour, for every 1/2 cup of liquid. You can always add more liquid if the sauce gets too thick. I use a lot of rouxs for a variety of dishes. Some get a little more complicated, and may not use butter, but they all follow the same rules. The following recipe is a great beginners' roux for a bechamel (white cheese sauce) that you can pour over whole wheat pasta, cover with shredded cheese, and throw under the broiler for an easy homemade mac 'n cheese.
Bechamel for Mac 'n Cheese
3 Tbsp. flour (wheat flour is best)
3 Tbsp. butter
1 cup milk (might need more if sauce thickens too much when cheese is added)
1/2 cup heavy cream (can just use milk and a little extra butter added at the same time as the milk if you don't have cream)
1 cup shredded Italian cheese blend (or 1/2 cup mozarella, 1/4 cup parmesan/regiano, and 1/4 asiago or any combination of white cheeses)
Dash of nutmeg
Salt
Pepper
Melt butter in medium saucepan over medium-low heat. Add flour and whisk to combine. Allow to cook over low heat for about a minute. While whisking, slowly add milk and cream. Turn heat to medium-high. Continue stirring until sauce becomes thicker and bubbly. When sauce is a smooth gravy-like consistency, add cheese and continue to stir until melted and bubbly. Sauce will thicken considerably when cheese is added. Season sauce with a dash of nutmeg (or one grate on the microplane), and salt and pepper to taste.
This simple sauce can be changed easily to a yellow cheese sauce just by changing the cheese, and deleting the nutmeg (it's not too good in cheddar sauce). Pour over cooked and drained whole wheat pasta in a casserole dish, stir, top with extra shredded cheese, and bake for 20 minutes at 350.
Toss some bacon and green onion on top of each serving, and voila! Dinner is served!
Bechamel for Mac 'n Cheese
3 Tbsp. flour (wheat flour is best)
3 Tbsp. butter
1 cup milk (might need more if sauce thickens too much when cheese is added)
1/2 cup heavy cream (can just use milk and a little extra butter added at the same time as the milk if you don't have cream)
1 cup shredded Italian cheese blend (or 1/2 cup mozarella, 1/4 cup parmesan/regiano, and 1/4 asiago or any combination of white cheeses)
Dash of nutmeg
Salt
Pepper
Melt butter in medium saucepan over medium-low heat. Add flour and whisk to combine. Allow to cook over low heat for about a minute. While whisking, slowly add milk and cream. Turn heat to medium-high. Continue stirring until sauce becomes thicker and bubbly. When sauce is a smooth gravy-like consistency, add cheese and continue to stir until melted and bubbly. Sauce will thicken considerably when cheese is added. Season sauce with a dash of nutmeg (or one grate on the microplane), and salt and pepper to taste.
This simple sauce can be changed easily to a yellow cheese sauce just by changing the cheese, and deleting the nutmeg (it's not too good in cheddar sauce). Pour over cooked and drained whole wheat pasta in a casserole dish, stir, top with extra shredded cheese, and bake for 20 minutes at 350.
Toss some bacon and green onion on top of each serving, and voila! Dinner is served!
The picture included in this post is of Craig's actual meal before he dug in. His mouth was watering as he waited rather impatiently for me to take the picture. The crown jewel of the platter is an adovada burrito, enchilada style with red chili sauce. It's surrounded by super creamy refried beans and tasty, yet mild, Mexican-style rice.
I agree with Craig that the adovada (pork marinated in red chile) can't be beat. I prefer red chile over green, so I've tried my share of adovada at every restaurant at which we've found it. I've also tried to make my own, following the recipe in the Salsa Brava Cocina cookbook. It was so hot we could barely eat it, and we DO HOT! Nothing compares to the tender, flavorful pork and not overbearing nor overly spicy sauce of the meat at E & O.
Prices also can't be beat. I had an adovada quesadilla, which comes on a cafeteria tray because it's too big to fit on a plate, and Craig had the burrito plate. With drinks, our bill was less than $20!
E & O just expanded their hours to stay open a little later. They open at 11 am Monday through Saturday, and close at 7 or 8 depending on the day. Call with any questions 928-289-5352.
Katie J
Saturday, May 21, 2011
It's Getting Hot in Here!
I chose to post the following recipe for two reasons:
1. I finally figured out the dressing, and 2. It's getting hot outside, and there's nothing like a refreshing salad to cool you down!
I always love a good cobb salad, and this is kind of a variation. It incorporates fall-like ingredients with spring greens. This is one of my favorite salads, introduced to me by DJ's Restaurant and Lounge in Winslow. The main ingredients are the same, but since Chef Georgie won't share his secret vinaigrette recipe (wink wink), I came up with this one, that is pretty darn good.
Nutty Bleu Apple Salad (aka Harvest Salad aka DJ's Restaurant)
Salad:
Fresh spring greens
Granny Smith apple slices
Bleu cheese crumbles
Craisins (or other small dried fruit)
Pecans (DJ's uses glazed walnuts, but I really like the taste of pecans and apples together)
Apple Cider Vinaigrette:
2 c. Apple Cider
1/4 c. Apple Cider Vinegar
1/4 c. honey
1/2 tsp. cinnamon
2 c. salad oil
Salt and pepper to taste
Combine first 4 ingredients, then drizzle in oil. Store in a shakeable container in the fridge.
1. I finally figured out the dressing, and 2. It's getting hot outside, and there's nothing like a refreshing salad to cool you down!
I always love a good cobb salad, and this is kind of a variation. It incorporates fall-like ingredients with spring greens. This is one of my favorite salads, introduced to me by DJ's Restaurant and Lounge in Winslow. The main ingredients are the same, but since Chef Georgie won't share his secret vinaigrette recipe (wink wink), I came up with this one, that is pretty darn good.
Nutty Bleu Apple Salad (aka Harvest Salad aka DJ's Restaurant)
Salad:
Fresh spring greens
Granny Smith apple slices
Bleu cheese crumbles
Craisins (or other small dried fruit)
Pecans (DJ's uses glazed walnuts, but I really like the taste of pecans and apples together)
Apple Cider Vinaigrette:
2 c. Apple Cider
1/4 c. Apple Cider Vinegar
1/4 c. honey
1/2 tsp. cinnamon
2 c. salad oil
Salt and pepper to taste
Combine first 4 ingredients, then drizzle in oil. Store in a shakeable container in the fridge.
Friday, May 20, 2011
You just can't beat the price, amount of food, and flavor. For $10.95 you get 2 ribs, 3 or 4 slices of brisket, and a couple prices of smoked sausage, all smoked right there by owners Gabe Ribera and his mom Helen. You also get a salad and your choice of two sides, including potato wedges, whole pinto beans, and cole slaw. We always bring about half of our food home! The bbq sauce on the brisket is tangy, yet sweet with a little spice.
Brianna is our usual evening server. She's been working there with her mom, Vera, since she was really young. She does it all-waits tables, busses tables, cooks, dishes up plates, and has probably had to do dishes a time or two.
On this busy evening, Brianna was helping the servers, Anissa and Vera. She proudly brought me my plate, saying she "made it herself, so it should be good". She didn't disappoint! I understand the delicate balance involved in reheating smoked meats. If you heat it too fast or keep it in a warmer, it gets too dry, tough, and over cooked. Yet, you can't serve cold food. My meat tonight wasn't as warm as it could have been; but hey, I was lucky to get it and I'm not complaining!
Casa Blanca's BBQ plate is a welcome reprieve from the usual all you can eat fish Friday night special (which they also offer), usually found at all Winslow restaurants. I highly recommend that you come early (we got there before 6:30)!
Casa Blanca Mexican restaurant is located at 1201 E. 2nd St., Winslow, AZ. 928-289-4191. Open 7 days a week at 11 am.
Katie J
Fire and Ice
I made some delicious Pineapple Habanero salsa today, and I was looking for something to put the fire in my mouth out after eating a heaping cup of it. I've had a hankering for Cold Stone ice cream lately (even been dreaming about it!), but it's just not the same since they quit making their amaretto flavored sweet cream. Here's the closest thing I can come up with. If you eat enough of it, you'll be too hammered to feel your burning tongue!
Fire: Pineapple Habanero Salsa
4 vine tomatoes
1/4 large sweet onion (or 1/2 onion if medium)
3 or 4 jalepenos, de-stemmed (depending on size and desired heat level)
1 or 2 habaneros, de-stemmed (depending on desired heat level)
1 20 oz can pinapple tidbits with juice
1 8 oz can crushed pineapple
1/2 cup packed cilantro, chopped finely
Roast the whole tomatoes, quartered onion, and jalepenos about 4 inches under broiler on a baking sheet for about 8 minutes, or until tomatoes are blistered and jalepenos are browned with black spots appearing. Turn vegetables over with tongs and broil for another 6 minutes or so, until the vegetables are cooked through. If you want even hotter salsa, you can also broil the habaneros. This will intensify the chiles' oils and add another dimension of heat. They don't take nearly as long to roast as the other vegetables. Cool the vegetables for at least 10 minutes.
Gently move the vegetables to a blender or food processor, being careful not to squeeze out any juices. Add the habaneros, both cans of pineapple with juices, and cilantro. Pulse until desired consistency. Refrigerate until cold. Salsa will thicken slightly upon chilling. If it becomes too thick, stir in enough water to reach desired consistency.
Ice: Amaretto Ice Cream
1 tub whipped topping or 8 oz whipping cream, whipped
1 pint vanilla ice cream, softened (can soften in microwave for 20 seconds at a time)
1/3 cup amaretto
1/3 cup chopped, toasted almonds
Fold all ingredients until well-mixed, then freeze until ready to serve. (Can freeze in individual sundae cups.)
Fire: Pineapple Habanero Salsa
4 vine tomatoes
1/4 large sweet onion (or 1/2 onion if medium)
3 or 4 jalepenos, de-stemmed (depending on size and desired heat level)
1 or 2 habaneros, de-stemmed (depending on desired heat level)
1 20 oz can pinapple tidbits with juice
1 8 oz can crushed pineapple
1/2 cup packed cilantro, chopped finely
Roast the whole tomatoes, quartered onion, and jalepenos about 4 inches under broiler on a baking sheet for about 8 minutes, or until tomatoes are blistered and jalepenos are browned with black spots appearing. Turn vegetables over with tongs and broil for another 6 minutes or so, until the vegetables are cooked through. If you want even hotter salsa, you can also broil the habaneros. This will intensify the chiles' oils and add another dimension of heat. They don't take nearly as long to roast as the other vegetables. Cool the vegetables for at least 10 minutes.
Gently move the vegetables to a blender or food processor, being careful not to squeeze out any juices. Add the habaneros, both cans of pineapple with juices, and cilantro. Pulse until desired consistency. Refrigerate until cold. Salsa will thicken slightly upon chilling. If it becomes too thick, stir in enough water to reach desired consistency.
Ice: Amaretto Ice Cream
1 tub whipped topping or 8 oz whipping cream, whipped
1 pint vanilla ice cream, softened (can soften in microwave for 20 seconds at a time)
1/3 cup amaretto
1/3 cup chopped, toasted almonds
Fold all ingredients until well-mixed, then freeze until ready to serve. (Can freeze in individual sundae cups.)
Men-You!
I only go to the grocery store every 7-10 days, and it absolutely kills me to have to make a special trip for some ridiculous forgotten item. Those weekly trips are usually limited to perishables and quickly-consumed items, like dairy, produce, and bread. We raise our own beef, so thankfully I don't have to buy that. I only buy other poultry or meat if it's on sale. Then I buy it in bulk and freeze it. If you don't have a Food Saver or other brand vacuum sealer, I highly recommend investing in one.
There are a few things that we use A LOT, and I've found these items are way cheaper to buy at Sam's Club. These items include tomato sauce, green chiles, and pork. I will explain how we can make a $15 pork loin stretch for at least 10 meals in a later post. Other "staples" that I always keep on hand are canned mushrooms, crushed pineapple, bacon (I always keep at least 2 lbs in the freezer and one in the fridge), and as I mentioned in a previous post, a fresh bell pepper.
I know for a fact that 3 things would occur if I didn't make a weekly menu:
1. I would waste a ton of food
2. My family would probably starve, because we don't do much canned or boxed food, and my husband refuses to eat anything that was bought frozen (if I make it and freeze it, he'll eat it...usually).
3. We'd eat meat and bread for every meal.
I'll get into couponing in a later post, but first I want to talk about menus. It never fails that at about 5 pm, I'll hear someone say that they just don't know what to make for dinner that night. I very rarely, if ever, have that problem. And I have the grocery store's weekly flyer to thank for that! All of the answers to your weekly menu dilemma are right there in that little flyer!
Every Friday morning I sit down at the table with the Safeway flyer (our only grocery store), a pen, two pieces of paper, and two or three cookbooks that I have pre-selected based on a quick preview of the grocery flyer. I flip through it, see what's on sale, and pull out a couple books based on what sounds good. (I have most of my 50 or so cookbooks memorized and still only use about 10.) If you just don't feel like reading through cookbooks, you can go to http://www.allrecipes.com/ and use their recipe finder based on ingredients that you want to use.
Based on ingredients that are on sale, I choose recipes that have those ingredients in common. On one piece of paper, I make my grocery list (in order of aisle in the store of course). My menu, complete with page numbers and cookbook names, is on the other piece of paper. The menu goes on the fridge for the week.
Next, I take out anything from the freezer that is necessary in that week's menu. Don't wait to get something out of the freezer, or you will forget until you need it and then you won't have a meal. If you get everything out at once, it will not go bad within a week.
If you plan your meals right, you really don't get tired of eating the same common ingredients all week long. You can use one item as the main ingredient one night, and the next night use it in a side dish. Another way to change it up is to do meals from different world regions (i.e. Mexican, Italian, etc.).
You also won't waste nearly as much food as you would if you bought a whole jar of something for one meal, when you only needed a tablespoon.
I hope this helps those of you searching for an easier way to plan your meals so that you're next left hanging at dinner time with no dinner! On this note, guess I better go see what's cooking tonight!
There are a few things that we use A LOT, and I've found these items are way cheaper to buy at Sam's Club. These items include tomato sauce, green chiles, and pork. I will explain how we can make a $15 pork loin stretch for at least 10 meals in a later post. Other "staples" that I always keep on hand are canned mushrooms, crushed pineapple, bacon (I always keep at least 2 lbs in the freezer and one in the fridge), and as I mentioned in a previous post, a fresh bell pepper.
I know for a fact that 3 things would occur if I didn't make a weekly menu:
1. I would waste a ton of food
2. My family would probably starve, because we don't do much canned or boxed food, and my husband refuses to eat anything that was bought frozen (if I make it and freeze it, he'll eat it...usually).
3. We'd eat meat and bread for every meal.
I'll get into couponing in a later post, but first I want to talk about menus. It never fails that at about 5 pm, I'll hear someone say that they just don't know what to make for dinner that night. I very rarely, if ever, have that problem. And I have the grocery store's weekly flyer to thank for that! All of the answers to your weekly menu dilemma are right there in that little flyer!
Every Friday morning I sit down at the table with the Safeway flyer (our only grocery store), a pen, two pieces of paper, and two or three cookbooks that I have pre-selected based on a quick preview of the grocery flyer. I flip through it, see what's on sale, and pull out a couple books based on what sounds good. (I have most of my 50 or so cookbooks memorized and still only use about 10.) If you just don't feel like reading through cookbooks, you can go to http://www.allrecipes.com/ and use their recipe finder based on ingredients that you want to use.
Based on ingredients that are on sale, I choose recipes that have those ingredients in common. On one piece of paper, I make my grocery list (in order of aisle in the store of course). My menu, complete with page numbers and cookbook names, is on the other piece of paper. The menu goes on the fridge for the week.
Next, I take out anything from the freezer that is necessary in that week's menu. Don't wait to get something out of the freezer, or you will forget until you need it and then you won't have a meal. If you get everything out at once, it will not go bad within a week.
If you plan your meals right, you really don't get tired of eating the same common ingredients all week long. You can use one item as the main ingredient one night, and the next night use it in a side dish. Another way to change it up is to do meals from different world regions (i.e. Mexican, Italian, etc.).
You also won't waste nearly as much food as you would if you bought a whole jar of something for one meal, when you only needed a tablespoon.
I hope this helps those of you searching for an easier way to plan your meals so that you're next left hanging at dinner time with no dinner! On this note, guess I better go see what's cooking tonight!
Thursday, May 19, 2011
KISS-Keep it Simple Stupid
Today's recipe is super easy, and awesome when you're in a hurry. Of course, potatoes and onions should be staples on hand all the time. I also always keep a bell pepper on hand in the fridge. They're pretty cheap (always buy the biggest, nicest one you can find since you pay per unit not by the lb), and they can add a ton of flavor to the simplest dish. Most grocery stores will have special sales on smoked sausage or kielbasa for buy one, get one free or super discounted prices. These sales usually happen every 4 months or so. Anyways, you should always buy the max allowed when they're really cheap, and freeze them. They freeze well in their original vacuum-sealed packages, or you can throw them in a ziploc.
With all that said, the recipe o' the day is a sausage skillet.
KISS Sausage and Taters
2 lbs sliced smoked sausage
3 lbs (about 6 med) cubed potatoes
1 diced onion
2 diced bell peppers
Cooking oil (I use canola for this)
In a large, deep skillet, brown your sausage until most of the fat is rendered. Remove the sausage to drain on paper towels. Add a little bit of oil (about 2 Tbsp.-enough to cook your potatoes) to the sausage fat in the skillet. When oil is hot, add potatoes and stir to coat with oil. Season with pepper. Depending on how salty the sausage is, you might not need any salt, but you can salt to taste. When potatoes are almost done, add the peppers and onion. Continue to cook and stir until potatoes are brown and tender, and the vegetables are done (about 5 mins). Put the sausage back in the skillet, stir until warm.
You can turn this into a breakfast dish by adding some beaten eggs in to scramble right before the peppers and onion.
Enjoy!
With all that said, the recipe o' the day is a sausage skillet.
KISS Sausage and Taters
2 lbs sliced smoked sausage
3 lbs (about 6 med) cubed potatoes
1 diced onion
2 diced bell peppers
Cooking oil (I use canola for this)
In a large, deep skillet, brown your sausage until most of the fat is rendered. Remove the sausage to drain on paper towels. Add a little bit of oil (about 2 Tbsp.-enough to cook your potatoes) to the sausage fat in the skillet. When oil is hot, add potatoes and stir to coat with oil. Season with pepper. Depending on how salty the sausage is, you might not need any salt, but you can salt to taste. When potatoes are almost done, add the peppers and onion. Continue to cook and stir until potatoes are brown and tender, and the vegetables are done (about 5 mins). Put the sausage back in the skillet, stir until warm.
You can turn this into a breakfast dish by adding some beaten eggs in to scramble right before the peppers and onion.
Enjoy!
Devine Intervention
When I schedule trips out of town, usually to the next largest city of Flagstaff an hour away, I try to always schedule arrival times at my destinations around eating times. For example, today I had to take my son to Flagstaff for a doctor's appointment. I left a half hour early, so I'd get to town with just enough time for what else? LUNCH! Because I didn't have a lot of time, I considered all of the quick options on the side of town to which I was going. I love the iced tea at Quizno's, and their sandwiches usually aren't too bad. I pulled in to the parking lot, tummy rumbling, only to find that the restaurant has gone out of business on that side of town!
Time was running out, I was starving, and I started to panic. Then I remembered that there was a new barbeque "shack" a couple miles down the road. I LOVE BARBEQUE! A pulled pork sandwich with slaw on top (Slaw Burger) is next to heaven! As my stomach continued to make its presence known, I pulled up to the drive-through window of Big Star Texas BBQ, only to find a big sign on the window that says, "CASH ONLY, NO DEBIT OR CREDIT". AHHHHHH, I only had $2 in my wallet! Seriously, who doesn't take debit anymore?!? Debit IS the new cash!
Just as I was losing hope of eating before Landen's appointment, I looked up and found my new best friend John. Big John's Texas BBQ, that is! That's right, in the same parking lot as the No Debit BBQ Shack is a huge, shiny, black beacon of smoky goodness. And guess what? They take debit!!! The Big Star people with no line watched as I joined a group of 4 other BBQ lovers willing to brave the cold and snow to get our barbie on.
As I wolfed my delicious pulled pork sandwich (no slaw today), I realized that this was the same trailer parked at a gas station in Winslow that has been open on weekends. I kept forgetting that they were there, and never got a chance to try it out. Very ironic that after two failed attempts to eat at other places, I practically drove right into the best BBQ I've had in a long time!
I highly recommend trying out Big John's Texas BBQ if you have a chance. The prices are reasonable, and the pork was exceptional-tender with just the right amount of smoke ring and sweet, tangy sauce. Everything is smoked to perfection right there on the trailer. I sure hope they come back to Winslow soon, as the man in front of me said their sausage links were to die for!
Time was running out, I was starving, and I started to panic. Then I remembered that there was a new barbeque "shack" a couple miles down the road. I LOVE BARBEQUE! A pulled pork sandwich with slaw on top (Slaw Burger) is next to heaven! As my stomach continued to make its presence known, I pulled up to the drive-through window of Big Star Texas BBQ, only to find a big sign on the window that says, "CASH ONLY, NO DEBIT OR CREDIT". AHHHHHH, I only had $2 in my wallet! Seriously, who doesn't take debit anymore?!? Debit IS the new cash!
Just as I was losing hope of eating before Landen's appointment, I looked up and found my new best friend John. Big John's Texas BBQ, that is! That's right, in the same parking lot as the No Debit BBQ Shack is a huge, shiny, black beacon of smoky goodness. And guess what? They take debit!!! The Big Star people with no line watched as I joined a group of 4 other BBQ lovers willing to brave the cold and snow to get our barbie on.
As I wolfed my delicious pulled pork sandwich (no slaw today), I realized that this was the same trailer parked at a gas station in Winslow that has been open on weekends. I kept forgetting that they were there, and never got a chance to try it out. Very ironic that after two failed attempts to eat at other places, I practically drove right into the best BBQ I've had in a long time!
I highly recommend trying out Big John's Texas BBQ if you have a chance. The prices are reasonable, and the pork was exceptional-tender with just the right amount of smoke ring and sweet, tangy sauce. Everything is smoked to perfection right there on the trailer. I sure hope they come back to Winslow soon, as the man in front of me said their sausage links were to die for!
I'm not the only Connoisseur who is a Cowgirl? What?
I kind of missed a small step while creating a catchy name for my blog.....googling! Apparantly, I'm not the only one who thought it was a cute name. There is a gal in the valley who uses that same phrase as a pseudoname to write restaurant reviews under for local magazines. In order to get top spots in search engines, and not be a "copy-cat", I cleverly changed my blog name.
Wednesday, May 18, 2011
Straight from the ghetto of Winslow, AZ
Last night, I posted on Facebook that we had "Freddie's Tacos" (recipe to come later) and Ghetto Corn. I had so many questions about what each thing was, and ended up putting the ghetto corn recipe on FB. Hence this blog idea!
I had never heard of this savory corn dish until a couple years ago, but apparently it's a Winslow staple. I got the recipe from Lorey Thomas, who I'm sure got it from someone who got it from someone......and so forth. I'm sure everyone makes it a little differently. So here goes:
Ghetto Corn
2 cans drained whole kernel corn
8 oz cream cheese, cut into chunks
1 4 oz can green chiles or jalepenos, depending on the desired heat level
There are two ways you can make this, quick or not-quite-as-quick. I usually forget to make my sides until the main dish is almost done, so you can make this on the stovetop. Throw it all in a saucepan and let 'er rip till bubbly. Don't cook too high or the cheese will scorch (or even worse, separate). If you plan a little better than I do, you can make it the right way, in the oven. Throw it all in a 8 x 8 pan with the cream cheese chunks on top. Bake for 10 mins at 350, or until the cheese is melted and stirs easily. Stir it all up until corn and chiles are coated. Then back in the oven it goes for another 20 mins until it becomes super bubbly deliciosity. (Yes, I just made that word up.) Enjoy!
I had never heard of this savory corn dish until a couple years ago, but apparently it's a Winslow staple. I got the recipe from Lorey Thomas, who I'm sure got it from someone who got it from someone......and so forth. I'm sure everyone makes it a little differently. So here goes:
Ghetto Corn
2 cans drained whole kernel corn
8 oz cream cheese, cut into chunks
1 4 oz can green chiles or jalepenos, depending on the desired heat level
There are two ways you can make this, quick or not-quite-as-quick. I usually forget to make my sides until the main dish is almost done, so you can make this on the stovetop. Throw it all in a saucepan and let 'er rip till bubbly. Don't cook too high or the cheese will scorch (or even worse, separate). If you plan a little better than I do, you can make it the right way, in the oven. Throw it all in a 8 x 8 pan with the cream cheese chunks on top. Bake for 10 mins at 350, or until the cheese is melted and stirs easily. Stir it all up until corn and chiles are coated. Then back in the oven it goes for another 20 mins until it becomes super bubbly deliciosity. (Yes, I just made that word up.) Enjoy!
Welcome, fellow foodies!
I started cooking full meals from the age of about 12. I've always thought my mom was the best cook ever, and I'm thankful that she taught me pretty much all she knew. That knowledge from such a young age is what I believe, has made me want to keep learning and perfecting my kitchen skills, as well as everything it takes to prepare for a meal.
My mom now tells me that I'm a better cook than she is, but I will still argue that there is nothing like Mom's cooking! I will never dispute that she is a much better baker than I am. If you continue to follow my blog, you won't see much baking going on in my kitchen! I'm a cook. I'm not adverse to baking, but I just don't do much of it.
The goal of this blog is to share my favorite recipes (hopefully I can keep up on a daily basis), as well as the methods I use to plan my weekly menus. Not all of the recipes are my own, personal, inventions. If I ever post a recipe that is not mine, I will always cite the source. Don't be surprised to see anything food-related on here!
I welcome any comments, questions, ideas, suggestions and experiences that my readers have. Thanks for reading, and HAPPY EATING!
My mom now tells me that I'm a better cook than she is, but I will still argue that there is nothing like Mom's cooking! I will never dispute that she is a much better baker than I am. If you continue to follow my blog, you won't see much baking going on in my kitchen! I'm a cook. I'm not adverse to baking, but I just don't do much of it.
The goal of this blog is to share my favorite recipes (hopefully I can keep up on a daily basis), as well as the methods I use to plan my weekly menus. Not all of the recipes are my own, personal, inventions. If I ever post a recipe that is not mine, I will always cite the source. Don't be surprised to see anything food-related on here!
I welcome any comments, questions, ideas, suggestions and experiences that my readers have. Thanks for reading, and HAPPY EATING!
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