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
Subscribe to:
Posts (Atom)