Ok here is what I'm thinking.... My goal for this blog is to stick with recipes that take less that a half-hour of work to be ready to eat. In that vein, I am thinking that some great crock pot recipes would work well, but while the actual work is less than a half hour, the cooking time is hours. So what do I do? I'm gonna weigh this one in my brain for a little while and see if there are any thoughts out there.
I know a ton of great Crock pot recipes, and they work out great, but they need a work day to cook, and they are ready to eat when you get home. Barbecue beef, meatloaf, sausage and sauce, amazing meatballs, sweet and sour sausage, barbecue pork, and a ton of other good stuff. I guess I will probably do it eventually, just not today!
Sunday, March 29, 2009
Tuesday, March 24, 2009
Smoked Sausage and Beans
Yummy, Yummy!! This is a tasty little dish that I originally got from Bush's Baked Beans™ label, probably 15 years ago or so. I have made a few minor changes from the original, and I have found that it works best with a sweeter baked bean product as opposed to a spicier one. The key to it all though, is that you need to use a saucy style rather than a thick style baked beans. I have found through the years that a tomato style sauce doesn't really work so well for me, but everyone is different so it may work for you if that's your taste.
The look of this dish isn't always the most appetizing, but once you try it, you forget about the look completely. The original recipe didn't call for the onions, but I found that I like them, they give a little balance to the Garlic. For the smoked sausage, you can use plain smoked sausage or the kielbasa style, either makes a great finished product. I have also found that this is truly a one pan recipe, because the flavors from the sauté of the sausage, onions and garlic blend to the bean mixture and make the flavor perfect. Enjoy!
Ingredients:
1 pound smoked sausage or kielbasa
1- 8 ounce can of brown sugar style baked beans.
3 Tbsp yellow mustard
2 cloves garlic
1 medium onion
Directions:
Slice sausage into 1/4 inch thick discs , slice and quarter onion, and crush and mince garlic.
Sauté together in a large, non-stick frying pan on medium high heat, until onions are tender and sausage has mostly browned off on both sides.
Reduce heat to medium low and add beans and mustard to pan and mix well.
Simmer until mixture is bubbly and well heated, stirring often to prevent scorching.
Remove from heat and serve on a plate
EAT IT!!!
After Thoughts:
If your in the mood for shingle you can serve this on toast, it's pretty good that way. which brings me to this...
This is great for camping, if you like the mountain pies, this is a great filling for it. Or those electric pie makers. ( You know, the ones that seal and toast the bread to make little pocket sammiches) Make the recipe ahead of time and bring in a container. It works best for this if it is cold to start.
I have no secret to making this a "low gas" recipe. If you are going to be where you don't want to fart.... Don't eat this stuff!
Don't tell anyone, but this could actually be a "good for you" meal because beans are high in fiber and folic acid and vitamin A.
The look of this dish isn't always the most appetizing, but once you try it, you forget about the look completely. The original recipe didn't call for the onions, but I found that I like them, they give a little balance to the Garlic. For the smoked sausage, you can use plain smoked sausage or the kielbasa style, either makes a great finished product. I have also found that this is truly a one pan recipe, because the flavors from the sauté of the sausage, onions and garlic blend to the bean mixture and make the flavor perfect. Enjoy!
Ingredients:
1 pound smoked sausage or kielbasa
1- 8 ounce can of brown sugar style baked beans.
3 Tbsp yellow mustard
2 cloves garlic
1 medium onion
Directions:
Slice sausage into 1/4 inch thick discs , slice and quarter onion, and crush and mince garlic.
Sauté together in a large, non-stick frying pan on medium high heat, until onions are tender and sausage has mostly browned off on both sides.
Reduce heat to medium low and add beans and mustard to pan and mix well.
Simmer until mixture is bubbly and well heated, stirring often to prevent scorching.
Remove from heat and serve on a plate
EAT IT!!!
After Thoughts:
If your in the mood for shingle you can serve this on toast, it's pretty good that way. which brings me to this...
This is great for camping, if you like the mountain pies, this is a great filling for it. Or those electric pie makers. ( You know, the ones that seal and toast the bread to make little pocket sammiches) Make the recipe ahead of time and bring in a container. It works best for this if it is cold to start.
I have no secret to making this a "low gas" recipe. If you are going to be where you don't want to fart.... Don't eat this stuff!
Don't tell anyone, but this could actually be a "good for you" meal because beans are high in fiber and folic acid and vitamin A.
Wednesday, March 18, 2009
Pizza in a Hurry (No delivery needed)
Pizza is the stand-by of the single person as well as those in a hurry for something filling and tasty. The best part about pizza is that when you make it at home you can make it ANY way you want it. Piled high with pepperoni, or completely veggie covered, tomato sauce or garlic butter, American cheese, cheddar, mozzarella or no cheese at all. ( some people are strange!)
This is a recipe that I learned from my Gramma via my uncles. It's one of those little recipes that my snooty chef of a father never truly approved of, so he never made it himself, so I had to find my own secrets to this recipe. If you like a thin and crispy crust, this isn't the pizza that you want to make. There is no way to make this crust thin and crispy. It's a good, tasty crust, but it is always thick. This pie is great with a big glass of milk. It's the best way to eat it in fact. So grab your Pizza fixin's and get the party started!
Ingredients:
2 cups Flour
1Tbsp Baking Powder
1/2 tsp Salt
1/4 cup vegetable oil
3/4 cup Milk
Your favorite Pizza Toppings
Directions:
Preheat oven to 400 degrees.
Put dry ingredients in a bowl and stir together
Add milk and oil, and quickly mix with wooden spoon until all liquid is absorbed, continue kneading by hand until all dry ingredients are worked into the dough.
Lightly oil a 12 inch pizza pan and roll dough out to the edges.
Once dough is evenly spread across the pan you can tope it with your favorite pizza stuff. when you have it ready, place in hot oven on center rack and set timer for 20 minutes.
When the timer chimes check bottom of crust by lifting an egde with a metal spatula, when it is evenly medium-browned it is done.
Allow to set for 5 minutes before cutting.
Cut and serve.
EAT IT!!
After thoughts:
You may use whole milk or 2%, but nothing thinner, the milk fat helps the dough structure, and skim or 1% doesn't have the fat needed for this purpose.
Don't pile the toppings too deep, or you crust will not cook through. Or you will over cook the bottom to get the top cooked.
This is a great pizza to make with kids because they don't have to wait long for results.
This pizza is great cold if you like cold pizza. the crust stays tender and doesn't get chewy like Yeast crust.
This is a recipe that I learned from my Gramma via my uncles. It's one of those little recipes that my snooty chef of a father never truly approved of, so he never made it himself, so I had to find my own secrets to this recipe. If you like a thin and crispy crust, this isn't the pizza that you want to make. There is no way to make this crust thin and crispy. It's a good, tasty crust, but it is always thick. This pie is great with a big glass of milk. It's the best way to eat it in fact. So grab your Pizza fixin's and get the party started!
Ingredients:
2 cups Flour
1Tbsp Baking Powder
1/2 tsp Salt
1/4 cup vegetable oil
3/4 cup Milk
Your favorite Pizza Toppings
Directions:
Preheat oven to 400 degrees.
Put dry ingredients in a bowl and stir together
Add milk and oil, and quickly mix with wooden spoon until all liquid is absorbed, continue kneading by hand until all dry ingredients are worked into the dough.
Lightly oil a 12 inch pizza pan and roll dough out to the edges.
Once dough is evenly spread across the pan you can tope it with your favorite pizza stuff. when you have it ready, place in hot oven on center rack and set timer for 20 minutes.
When the timer chimes check bottom of crust by lifting an egde with a metal spatula, when it is evenly medium-browned it is done.
Allow to set for 5 minutes before cutting.
Cut and serve.
EAT IT!!
After thoughts:
You may use whole milk or 2%, but nothing thinner, the milk fat helps the dough structure, and skim or 1% doesn't have the fat needed for this purpose.
Don't pile the toppings too deep, or you crust will not cook through. Or you will over cook the bottom to get the top cooked.
This is a great pizza to make with kids because they don't have to wait long for results.
This pizza is great cold if you like cold pizza. the crust stays tender and doesn't get chewy like Yeast crust.
Wednesday, March 11, 2009
Broccoli & Brussel sprouts in Honey Mustard Sauce
You know sometimes you feel like eating something that's good for you? Yeah, I know it's odd, but it happens more and more these days. Brussel Sprouts are good for the liver, they can help lower you triglyceride levels and they are a good source of fiber. Broccoli is just tasty! Why fight it?
Sometimes veggies are great with just some butter and salt & pepper, but other times a body just wants something a little spicy, and this sort of fits the bill. I give it a little more bite than some might like, but if you like to feel some heat, this is great. I like it as a little meal all by itself, but if you wanted to use this as a side dish to go with some pork chops, I think it would do nicely. The sauce would nicely compliment a grilled piece of pork, similar to a Carolina style mustard based barbecue sauce.
Ingredients:
1 cup Brussel sprouts, cut in half
2 cups Broccoli Florets stems cut to 1/2 inch
1/3 cup Mayo
1 Tbsp. Honey
1 Tbsp. brown mustard
1 Tbsp. Yellow mustard
1 tsp. dry mustard
Directions:
Put Sprouts and florets in microwave safe bowl and cover, nuke on high for 2-3 minutes.
In small mixing bowl mix mayo, honey and mustards until mixture smooth and well mixed.
Check veggies, and test for done-ness. Nuke for 1 to 2 more minutes as necessary.
Remove veggies from microwave and immediately pour mustard sauce over hot veggies. Mix well and serve.
EAT IT!!!
After thoughts:
For a shorts cut, you can use prepared hot mustard, and omit the dry mustard.
This sauce is also good on green beans or cauliflower.
May also be a good side for some grilled fish.
Sometimes veggies are great with just some butter and salt & pepper, but other times a body just wants something a little spicy, and this sort of fits the bill. I give it a little more bite than some might like, but if you like to feel some heat, this is great. I like it as a little meal all by itself, but if you wanted to use this as a side dish to go with some pork chops, I think it would do nicely. The sauce would nicely compliment a grilled piece of pork, similar to a Carolina style mustard based barbecue sauce.
Ingredients:
1 cup Brussel sprouts, cut in half
2 cups Broccoli Florets stems cut to 1/2 inch
1/3 cup Mayo
1 Tbsp. Honey
1 Tbsp. brown mustard
1 Tbsp. Yellow mustard
1 tsp. dry mustard
Directions:
Put Sprouts and florets in microwave safe bowl and cover, nuke on high for 2-3 minutes.
In small mixing bowl mix mayo, honey and mustards until mixture smooth and well mixed.
Check veggies, and test for done-ness. Nuke for 1 to 2 more minutes as necessary.
Remove veggies from microwave and immediately pour mustard sauce over hot veggies. Mix well and serve.
EAT IT!!!
After thoughts:
For a shorts cut, you can use prepared hot mustard, and omit the dry mustard.
This sauce is also good on green beans or cauliflower.
May also be a good side for some grilled fish.
Sunday, March 8, 2009
Easiest dessert ever
Making quick meals is all well and good, but sometimes a body needs to enjoy a tasty dessert too. You never know when you may be in need of some dessert item, maybe you are asked to bring a desert to a party, or perhaps you want to impress a date, or even surprise your mate. This one is sweet and even a little bit good for you!
Some things to remember about this dessert, are these, you need to work fast, because if you let bananas out in the air for more than a few minutes, they begin to turn brown. They oxidize so quickly, it is a good idea to get everything else ready first then handle the 'nanners last and fast! You can use either chocolate or vanilla pudding, it's a matter of taste. I like the chocolate variety, and for a real treat try the new dark chocolate variety, really tasty!
Ingredients:
1 Pkg Instant Pudding
2 Cups milk ( your favorite, the difference is in the nutrition)
2 ripe bananas
1 8" prepared graham cracker pie crust
Directions:
Prepare pudding and Pie crust according to label directions.
Slice one banana into the bottom of the pie crust and pour pudding over the layer, JUST enough to cover the layer, then slice the second banana onto the pudding layer. Pour remainder of pudding over this layer of banana.
cover and put in refrigerator to chill and set. ( usually 1 hour will do)
Slice and serve.
EAT IT!!
After Thoughts:
If you feel like being fancy You can garnish this desert with a few fresh raspberries.
For a real change of pace you can make a crust of from vanilla wafers instead of graham crackers.
Chocolate Graham cracker crust is also a touch of variety.
If you want to be REALLY fancy you can finish this off with a layer of whipped cream on top so you get a nice strata effect when it is served.
Some things to remember about this dessert, are these, you need to work fast, because if you let bananas out in the air for more than a few minutes, they begin to turn brown. They oxidize so quickly, it is a good idea to get everything else ready first then handle the 'nanners last and fast! You can use either chocolate or vanilla pudding, it's a matter of taste. I like the chocolate variety, and for a real treat try the new dark chocolate variety, really tasty!
Ingredients:
1 Pkg Instant Pudding
2 Cups milk ( your favorite, the difference is in the nutrition)
2 ripe bananas
1 8" prepared graham cracker pie crust
Directions:
Prepare pudding and Pie crust according to label directions.
Slice one banana into the bottom of the pie crust and pour pudding over the layer, JUST enough to cover the layer, then slice the second banana onto the pudding layer. Pour remainder of pudding over this layer of banana.
cover and put in refrigerator to chill and set. ( usually 1 hour will do)
Slice and serve.
EAT IT!!
After Thoughts:
If you feel like being fancy You can garnish this desert with a few fresh raspberries.
For a real change of pace you can make a crust of from vanilla wafers instead of graham crackers.
Chocolate Graham cracker crust is also a touch of variety.
If you want to be REALLY fancy you can finish this off with a layer of whipped cream on top so you get a nice strata effect when it is served.
Friday, March 6, 2009
Easy Broccoli Omelet
Eggs are good for you. Did you know that they help grow hair? As long as you have healthy follicles eggs are beneficial to your hairline. Green veggies are just plain good for you, the vitamins and fiber make you feel better and you never know when your gonna need that extra energy they provide too! LOL
This is one of those little recipes that I decided is probably good, and then I made it and, geeze, It was good! I love to make it and it is really simple. Nearly impossible to screw up, for anyone who has any experience with a stove and frying pan! I like to use frozen broccoli to start with because it has been blanched before it was frozen, and by the time it is heated all the way through it is tender and edible. If you use fresh broccoli, you should nuke it for a minute or two to get it started.
Ingredients:
1/2 cup Broccoli Flourets, Most of the stem should be removed
1 small onion, chopped
2 extra large eggs
1 Tbsp Olive oil
Directions:
In medium frying pan heat olive oil over medium heat, add onions and saute until softened.
in bowl scramble eggs and set near the stove.
Add Broccoli to the pan and stir fry until softened.
Pour eggs over broccoli and allow to cook unto the edges are firm.
Flip over with large turner and cook for another minute until eggs are firmed up.
Slide onto plate and ...
EAT IT!!
After Thoughts:
You can garnish with some sliced cheddar for a little extra tang and some calcium.
I like to pour a little salsa on it now and then for some zip.
If you would like some meat flavor it's Really good with some diced pepperoni through in with the broccoli. then just finish as before.
This is one of those little recipes that I decided is probably good, and then I made it and, geeze, It was good! I love to make it and it is really simple. Nearly impossible to screw up, for anyone who has any experience with a stove and frying pan! I like to use frozen broccoli to start with because it has been blanched before it was frozen, and by the time it is heated all the way through it is tender and edible. If you use fresh broccoli, you should nuke it for a minute or two to get it started.
Ingredients:
1/2 cup Broccoli Flourets, Most of the stem should be removed
1 small onion, chopped
2 extra large eggs
1 Tbsp Olive oil
Directions:
In medium frying pan heat olive oil over medium heat, add onions and saute until softened.
in bowl scramble eggs and set near the stove.
Add Broccoli to the pan and stir fry until softened.
Pour eggs over broccoli and allow to cook unto the edges are firm.
Flip over with large turner and cook for another minute until eggs are firmed up.
Slide onto plate and ...
EAT IT!!
After Thoughts:
You can garnish with some sliced cheddar for a little extra tang and some calcium.
I like to pour a little salsa on it now and then for some zip.
If you would like some meat flavor it's Really good with some diced pepperoni through in with the broccoli. then just finish as before.
Wednesday, March 4, 2009
Easy Southwest Fry-up
This is one that I discovered one day while rummaging through the bare cupboards when there was still 2 days until payday. I dug the hamburg out of the freezer and tossed what I had together in the frying pan. I got it cooked up and I thought, " Hey! This ain't so bad!"
The next time I did it, I started with fresh ground beef, and realized that I got it done in a pretty short time, and I had some cheese to put on it which really made it good for me. I recommend using the medium or the hot salsa because they tend to lose a little heat in the cooking, if you're scared to go for the hot, it's ok too. Taste is an individual thing. We can't all have cajun tastebuds!
Ingredients:
1 pound Ground beef 80% lean
1 11 oz can southwest style corn
1 medium onion coarsely chopped
1 16 oz jar salsa (Medium or Hot recommended)
3 slices american cheese OR 1/2 cup shredded sharp cheddar (Optional)
Directions:
In a large frying pan, cook ground beef and onions until completely cooked ( no pink meat left)
Add corn and salsa, mix well
Stir-fry until all is heated through.
Layer on plate with cheese.
EAT IT!!!
After thoughts:
This makes a GREAT taco filling with some shredded lettuce and tomato.
Can be garnished with sour cream, for a little better nutrition use plain Yogurt as a substitute for the sour cream.
Also makes a great topper for Taco Salad.
The next time I did it, I started with fresh ground beef, and realized that I got it done in a pretty short time, and I had some cheese to put on it which really made it good for me. I recommend using the medium or the hot salsa because they tend to lose a little heat in the cooking, if you're scared to go for the hot, it's ok too. Taste is an individual thing. We can't all have cajun tastebuds!
Ingredients:
1 pound Ground beef 80% lean
1 11 oz can southwest style corn
1 medium onion coarsely chopped
1 16 oz jar salsa (Medium or Hot recommended)
3 slices american cheese OR 1/2 cup shredded sharp cheddar (Optional)
Directions:
In a large frying pan, cook ground beef and onions until completely cooked ( no pink meat left)
Add corn and salsa, mix well
Stir-fry until all is heated through.
Layer on plate with cheese.
EAT IT!!!
After thoughts:
This makes a GREAT taco filling with some shredded lettuce and tomato.
Can be garnished with sour cream, for a little better nutrition use plain Yogurt as a substitute for the sour cream.
Also makes a great topper for Taco Salad.
Tuesday, March 3, 2009
Sausage & Taters
This is one of those little recipes that is so simple that you hardly believe that it needs to be written down, but there are some people who may never think of this combination. It is nothing special, but it is very tasty, and quite filling. This recipes is enough to feed a family of four if you want to add a salad and a side dish, but it's a great 2 meals all by itself to any hungry adult.
There is not much wiggle room in this recipe, although you can omit the onion if it's not to your taste. It works best with cubed potatoes, but you can shred them if you wish, it does help them cook faster if you're in a big hurry. You can use either kielbasa or regular smoked sausage, but the smoked sausage flavor is better in this dish. The whole thing takes about 25 minutes in a good sized pan, a smaller pan takes longer because it needs to be turned a little bit longer, covering the pan helps early in the cooking, but I usually cook it uncovered because I'm not always in a hurry.
Ingredients:
1 pound smoked sausage sliced (pepperoni style, aprox. 1/4 inch thick slices)
3 fist sized potatoes cubed
1 medium onion, julienned
2 Tbsp olive oil
Directions:
In large frying pan on medium, heat oil and begin lightly browning sausage.
After sausage has begun to brown, add onion when onion begins to soften, add potatoes.
Cook until potatoes have softened and browned, turning occasionally to get the browning fairly even. You may remove at anytime after this, but it is OK to cook longer if you wish for more crispies in the potatoes and onions.
Eat It!
After Thoughts:
If you cover the pan once the potatoes are added they cook faster, but you will see a build up of liquid in the pan, you need to cook this off before you serve.
I prefer to use the potatoes, skins and all. Make sure the eyes and spots are out, then just slice them as is. You get some fiber and a little better nutrition that way.
Applesauce with cinnamon is a great side dish for this entree.
There is not much wiggle room in this recipe, although you can omit the onion if it's not to your taste. It works best with cubed potatoes, but you can shred them if you wish, it does help them cook faster if you're in a big hurry. You can use either kielbasa or regular smoked sausage, but the smoked sausage flavor is better in this dish. The whole thing takes about 25 minutes in a good sized pan, a smaller pan takes longer because it needs to be turned a little bit longer, covering the pan helps early in the cooking, but I usually cook it uncovered because I'm not always in a hurry.
Ingredients:
1 pound smoked sausage sliced (pepperoni style, aprox. 1/4 inch thick slices)
3 fist sized potatoes cubed
1 medium onion, julienned
2 Tbsp olive oil
Directions:
In large frying pan on medium, heat oil and begin lightly browning sausage.
After sausage has begun to brown, add onion when onion begins to soften, add potatoes.
Cook until potatoes have softened and browned, turning occasionally to get the browning fairly even. You may remove at anytime after this, but it is OK to cook longer if you wish for more crispies in the potatoes and onions.
Eat It!
After Thoughts:
If you cover the pan once the potatoes are added they cook faster, but you will see a build up of liquid in the pan, you need to cook this off before you serve.
I prefer to use the potatoes, skins and all. Make sure the eyes and spots are out, then just slice them as is. You get some fiber and a little better nutrition that way.
Applesauce with cinnamon is a great side dish for this entree.
Sunday, March 1, 2009
We call it, " Indian Hash"
This is an old family favorite that my grampa taught to my dad, and he taught to me. Then I spent some time on the reservation and learned a few more secrets. There are many variations of this quick and easy dinner, but I'm gonna share with you my favorite.
We call it Indian Hash and I have had it at many a home or party while I was living on the Rez. I really don't know why they call it hash, unless it is the potatoes. It's no matter really, because it is easy to make and really filling. It is really a meal all in itself, and when you try it, you'll be hooked too.
Some of the ingredients are pretty flexible. to make it quickly use instant mashed potatoes. you can get them ready while you cook the meat. If you wish to use fresh mashed potatoes, prepare them ahead of time, it's easier and saves time when your in a hurry. I like the use of pork sausage, but it's not solid rule, the ground beef can be any grade you can afford, ground chuck is less greasy. You can use the corn or not. You can use canned corn, but make sure you drain the water out before you add it to the pan. You can even serve the corn on the side, but if you want a veggie with it, the corn is the only way to go.
Ingredients:
4-6 cups Mashed Potatoes
1 lb ground chuck
1 lb pork sausage
1 cup frozen whole kernel corn
1 large onion sliced and quartered
Directions:
In a large frying pan break up sausage and ground chuck, throw in onion and fry until meat is completely cooked.
Drain off excess grease retaining a couple teaspoons.
Return pan to heat and mix in the potatoes and corn.
Cook to desired doneness. Some people like to just get everything up to the same temperature, Some like to get the potatoes brownd off. There really is no wrong way to finish this stuff. (with the exception of burning it to a cinder!)
Serve right from the pan.
EAT IT!
After Thoughts:
Serve with ketchup. I don't know anyone who doesn't put ketchup on this stuff!
Goes amazingly well with an ice cold glass of milk.
Reheats great, so you can make a lot and eat it all week if you so desire!
We call it Indian Hash and I have had it at many a home or party while I was living on the Rez. I really don't know why they call it hash, unless it is the potatoes. It's no matter really, because it is easy to make and really filling. It is really a meal all in itself, and when you try it, you'll be hooked too.
Some of the ingredients are pretty flexible. to make it quickly use instant mashed potatoes. you can get them ready while you cook the meat. If you wish to use fresh mashed potatoes, prepare them ahead of time, it's easier and saves time when your in a hurry. I like the use of pork sausage, but it's not solid rule, the ground beef can be any grade you can afford, ground chuck is less greasy. You can use the corn or not. You can use canned corn, but make sure you drain the water out before you add it to the pan. You can even serve the corn on the side, but if you want a veggie with it, the corn is the only way to go.
Ingredients:
4-6 cups Mashed Potatoes
1 lb ground chuck
1 lb pork sausage
1 cup frozen whole kernel corn
1 large onion sliced and quartered
Directions:
In a large frying pan break up sausage and ground chuck, throw in onion and fry until meat is completely cooked.
Drain off excess grease retaining a couple teaspoons.
Return pan to heat and mix in the potatoes and corn.
Cook to desired doneness. Some people like to just get everything up to the same temperature, Some like to get the potatoes brownd off. There really is no wrong way to finish this stuff. (with the exception of burning it to a cinder!)
Serve right from the pan.
EAT IT!
After Thoughts:
Serve with ketchup. I don't know anyone who doesn't put ketchup on this stuff!
Goes amazingly well with an ice cold glass of milk.
Reheats great, so you can make a lot and eat it all week if you so desire!
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