Monday, February 18, 2013

Apple & Pecan Stuffed Sweet Potatoes

These were a big hit at Sunday dinner. I served them with pork roast.

6 medium sweet potatoes (about 8 oz. each)
1/2 c butter, cubed
1/4 c packed brown sugar
1 medium apple chopped small
1/4 c chopped pecans

Scrub and pierce potatoes. Place on foil lined baking pan. Bake at 400 deg for 45-60 minutes until tender.
When cool, cut a thin slice form each potato, discard.
Scoop out pulp, leaving 1/4 inch thick shells, and put in large bowl.
Mash with butter, brown sugar. Fold in apples and pecans.
(Next time I will add a little cinnamon)
Spoon into potato shells. Return to baking pan. Bake 15-20 mins or until heated through.
I  made these in the afternoon and then they were already to pop in the oven. They did take a little longer than 20 mins since they had cooled considerably.

Thursday, December 27, 2012

LEG OF LAMB

This turned out wonderful.. We used the leftovers for gyros.

1 -5 lb Leg of Lamb
Olive oil
Lemon Juice
Rosemary
Thyme
Pepper

Combine and marinate meat. I put it in the bottom of a large roasting pan and turned leg occasionally. I marinated it only about 3 hours. Pour off marinate. Place leg in roasting pan with a little water. Bake uncovered.

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  3. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
How to Carve- Carve into slices the length of the bone. When you hit bone, then cut Perpendicular on bone in slices. Then slice the length of bone under slices.
http://www.realsimple.com/food-recipes/how-to-carve-a-leg-lamb-10000001037974/index.html

Wednesday, November 7, 2012

VENSION MEATLOAF

1 egg
bacon grease
1 can 8 oz tomato sauce
3/4 medium onion finely chopped
3/4 cup dry bread crumbs
3/4 tsp salt
pepper
1 lb. ground vension
2 TBSP brown sugar
1 TBSP white vinegar
garlic powder
parsley
Parmesan cheese

In large bowl, lightly beat egg; add tomato sauce, onion, crumbs, spices and cheeses. Place in ungreased loaf pan. Place bacon strips on top of meatloaf. Bake uncovered at 350 degrees for 70 minutes or until meat thermometer reads 160 degree. Yield 4-6 servings.

BACON SPINACH SALAD

5 Cups torn spinach
1 c sliced fresh mushrooms
1/2 cup thin sliced red onions
4 slices fried bacon crumbled
2 hard cook eggs cut in wedges
Catalina dsg.

Jazz it up- Add 2 boneless skinless chicken breast halves, grilled and cut into strips

CHICKEN POT PIE

Make pie crust. You can make a 2 crust or just use top crust.

Filling:
To make broth:
Put chicken in large pot and cover with water/broth. Add carrots, onions, garlic, salt and pepper. Cook until tender. Strain saving vegetables. Pull chicken from bones. Save broth, chicken and vegetables. Add potatoes to broth if desired.

5 TBSP butter
1 medium yellow onion diced 1 1/2 cups
4 medium carrots diced 2 cups
2 garlic cloves, minced
1/2 c flour
4 cups chicken broth
1 cup frozen peas
salt and pepper
3 cups shredded and cooked chicken
1/3 c parsley chopped


In large pan melt 5 tbsp butter. If desired, add carrots and onions until softened about 8 minutes. Add garlic and cook fragrant 30 seconds. Add flour, and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to boil, reduce heat and simmer until thickened, 5-7 minutes. Stir in peas. Season wtih salt and pepper, then stir in chicken and parsley.  Put into 2 quart baking dish. Cover with crust.


Bake at 375 for 45-50 minutes for 2 qt dish. If frozen bake at 425 degrees for 1 1/4 hours. Smaller pies 1 hour. (Diana says 425 for 30-35 minutes for fresh pot pies)

Monday, October 29, 2012

SMASHED OVEN FRIED POTATOES

These were a real hit at Sunday dinner.

In a large pot, bring 1 1/2 pounds of small potatoes ( I used regular potates, peeled and
cut in large chunks) to a boil in salted water.

Reduce heat and simmer just until tender, about 15 minutes.

Preheat oven to 450 degrees

Drain and transfer to baking sheet (with sides) . Let cool 5 minutes.

Then lightly crush each chunk with the heel of your hand (or spoon). Drizzle

generously with oil olive. (I used a turkey baster to drizzle) and season with coarse

salt.  Roast until golden brown and crisp about 35 minutes, turning once. Serves 4.

Next time, I think I will try other spices also i.e. oregano, basil, garlic salt.

Friday, September 28, 2012

HAM AND 15 BEAN SOUP

I have been trying several different bean soup recipes and most were very bland. I made this one and it is excellent.

1 (20 oz) bag of 15 bean mixture- soak overnight in cold water
Drain water off.
 Add 2 qts. fresh water and simmer beans until tender- about  an 1 hour or so. Drain.

1 meaty ham bone- add to chicken broth . Or use ham bone and later add 2 1/2 cups cubed ham

7 cups chicken broth

1 large onion chopped
3 stalks celery chopped
1- 28 oz can diced tomatoes with liquid
2 TBSP Worcestershire sauce
1 TBSP chili powder
1 Teaspoon black powder
1 TBSP parsley
3 TBSP lemon juice
1 teaspoon kosher salt

Add above ingredients and simmer 3-4 hours. Cut ham off bone into small pieces.