Cooking, Side dishes

Mashed Potatoes

Mashed Potatoes – Only my favorite childhood food.

It’s hard to beat good mashed potatoes as a side dish and really easy to make.

Gather the following ingredients:

Potatoes – regular ones not the yellow and not the red ones
Milk
Butter

Optional toppings:
Butter
Sour Cream
Cheese
Bacon
Salt
Pepper

Large pot with lid
Mixer
Potato peeler
Paring knife
Cutting board

Fill pot with cold water. Leave room for the potatoes.

Peel the potatoes and cut them into quarters the long way. Rinse and place into pot.

Potatoes

Turn stove on to a medium high heat. Cook for 30 minutes and then check the potatoes by sticking them with a fork. The fork should pierce the potato easily, but not completely fall apart. If the potato is very firm cook for another 5 minutes. If it almost seems right try another couple of minutes. You need to find the perfect medium. Stop cooking them too soon and your potatoes will be lumpy. Over cook them and all you will have is mush.

Drain the potatoes using the lid and pot holders. Be very careful of the steam and do not pour the water into your pants (it happens).

Remove the lid and add between 2 and 4 tabs of butter depending on the amount of potatoes. Pour some milk over the potatoes. Start with 1/4 of a cup. You can always add more. Too much milk can make it overly creamy. My grandmother used to make it without milk at all because I am lactose intolerant. I loved her so much for doing that I didn’t have the heart to tell her a little milk wouldn’t kill me.

Use the mixer to smash the potatoes until they are nice and fluffy.

Toppings:
Add one or as many of the suggested toppings as you wish. I like to start with the butter and then the cheese, bacon crumbs if I have them, sour cream on top of that, and then salt and pepper for taste. I do not promote sour cream on mashed potatoes, but it can be good.

Cooking, Side dishes

Macaroni, Cheese, Corn Casserole

Macaroni, Cheese, and Corn Casserole – Sticks to the Ribs

This make a really great side dish. It is simple, but takes a while to bake.

Gather the following ingredients:

1 cup uncooked macaroni
1 can sweet corn nibblets with liquid
1 can cream corn
1 cup shredded cheddar cheese
1/2 cup (1 stick) of butter

9×9 glass pan
aluminum foil

Preheat oven to 350 degrees

Mix the macaroni, both corns, and the cheddar cheese in the glass pan. Add the butter to the top.
– Do not drain the corn you need the liquid to help cook the macaroni.
– Cut the butter into 9 tabs the place them evenly in the pan
– If you forget and add 2 cups of cheese it’s ok. It might even be better.

Prepared Mac 'n Cheese with Corn

Cover the pan with foil and cook for 30 minutes.

Remove the foil and cook for another 30 minutes.

This is a good side dish. I also like to put it over mashed potatoes.

Cooking, Main courses

Meatloaf

Meatloaf – Hold the Onions – Always Good This is one of the best and easiest meatloaf recipes you will ever make.

Gather the following ingredients:
1 tbsp. olive oil
1 tsp. kosher salt
9 twists fresh ground pepper
2 pinches fresh thyme leaves or 1/2 tsp.
dried thyme
1/6 cup Worcestershire sauce
3/8 cup chicken broth
1 tsp. tomato paste
2 1/2 lbs. ground beef 93%
3/4 cup plain dry bread crumbs
1 1/2 large egg
ketchup

medium sauce pan
very large bowl
deep metal baking dish (not your favorite one)

Preheat the oven to 325 degrees.

In a sauce pan mix the olive oil, kosher salt, ground pepper, thyme, Worcestershire sauce, and chicken broth. Heat on medium and stir for a few minutes.
– It is easiest to tear apart the fresh thyme, but you can pull off the leaves and try to chop them.
– Use a 1/3 cup and fill it as close to half as you can for the Worcestershire sauce. – Use a 1/4 cup one time and then filled half way for the chicken broth.
– The tomato paste sticks to the measuring spoon, but you just need a small scoop of it so pull some out with a spoon and stir it in the sauce until it comes off.

In a very large bowl add the eggs, beef, bread crumbs, and the sauce pan mix over the top. Knead the mixture together with your hands. Make sure your hands are clean and rinsed. I always find the meat is too cold for my hands, but if it is fresh and sits out while you make the mixture it isn’t as cold. Try to make sure the bread crumbs get mixed through and use the egg and mixture to help it all stick together.
– Crack the first egg into your hand and pull it apart tossing half of it away. I do this next to the trash for easy disposal. Then add the second egg. You can crack the egg into a separate bowl first to make sure it is ok to use.

Meatloaf mix

Transfer the meat mixture from the bowl to the deep baking dish and form it into the shape of a loaf. Try to make it as uniform as possible with the same height and same width all the way across.

Bake the meatloaf for 1 1/2 hours. The internal temperature of the meatloaf should be 160 degrees when it is done. Start soaking the pan as soon as you can.

Serve with ketchup. Honestly as long as you buy good beef this will be the best meatloaf you have ever had and as a bonus no onions.

Cooking, Soups

Linda’s Chili

So I created this chili recipe from what I had in my pantry one day and it turned out so good I keep making it this same way, or at least with the same ingredients.

Gather the following ingredients:

2 lbs. ground beef
4 tbsp. minced garlic
12 (1/2 tsp.) chili powder
2 tsp. salt
2 tsp. dried oregano
2 cans stewed tomatoes
2 cans Rotel diced tomatoes lime juice & cilantro
2 (8 oz.) can tomato sauce

2 can light kidney beans with liquid

Very large pot with lid

Option toppings:

Red pepper
Cheddar cheese
Fritos corn chips
Corn bread
Cinnamon rolls

Chili ingredients

Brown the hamburger with the garlic over a medium heat.

Sprinkle the chili powder, salt, and oregano over the meat and stir. Then stir in the tomatoes and the tomato sauce. Try to break up the larger tomatoes. Heat all of this to boiling and then reduce the heat to simmer, cover the pot. Cook for 1 hour stirring occasionally.
– why 12 1/2 tsp. instead of 6 tsp.? Because the 1/2 tsp. fits into the jar.
– the salt does not need to be exact. Sprinkle some in for flavor.
– if you do not have the Rotel tomatoes 2 more cans of the stewed tomatoes will work, but it won’t have the same bite.

Chili mix

After 1 hour add the beans. Simmer uncovered for an additional 20 minutes. Stir occasionally.
– If you added the beans with the other ingredients it isn’t going to ruin them, but it is better to add them later.

Toppings for your bowl:

Add red pepper if you want a little more kick.
Add cheddar cheese if you like.

Chili is good over or under Fritos or corn bread.

Use the cinnamon rolls to soak up the juices and when the roll is gone then add the cheddar cheese.

Video Link: Linda’s Chili

Cooking, Main courses

Pepper Quesadillas

Despite the name these quesadillas are not hot.

Gather the following ingredients:
Green bell pepper
Red bell pepper
Yellow bell pepper
1/2 Onion
olive oil
1 teaspoon cumin (optional)
1/2 can diced green chilies
4 oz. cream cheese
1 cup grated or shredded sharp cheddar cheese
6-inch flour tortillas
1/2 stick of butter

Large frying pan
Plates
Bowel

Set out the cream cheese and the butter.

Chop up the 3 peppers: red, green, and yellow. Dice the onion. Use about half of the peppers and onion.  Place 2 tablespoons of olive oil into the large frying pan. Turn to a medium heat. Add 1 teaspoon of cumin (optional). Sauté the peppers and onion until they are no longer crunchy. If I can cut the pepper with my stirring spatula I consider them done. Move the peppers aside.

Place the cream cheese into a large bowel and using a fork smooth the cheese out. If it is not pliable you can microwave it 15 seconds or so. Add the sharp cheddar to the cream cheese and mix the two together.

Add the peppers and onions into the cheese mixture. Add the green chilies (you can use diced jalapenos instead if you want a little kick.) Mix all of this together.

Melt the half a stick of butter if it is not soft and spreadable yet.

Place a tortilla onto a plate. Spread some of the pepper and cheese mixture on half of the tortilla. I like to add a sprinkling of the leftover cheese on top of the mixture. Fold over the tortilla and set this aside. Create as many of these as you like, between 7-8.

Heat the pan to a medium heat again. Butter one side of a quesadilla and place the buttered side onto the frying pan. Repeat with a second tortilla. Butter the sides that are facing up. Cook each side about one minute and twenty to thirty seconds.

Repeat for all of the quesadillas until they are all cooked. Serve hot with salsa and sour cream if you like.

Cooking, Main courses

Curried Beef Stew

Ingredients:

2 pounds of beef stew meat
6 medium white potatoes
2 cans tomato paste
1 yellow pepper
1 red pepper
1 green pepper
1 1/2 tablespoons curry powder
Black pepper

Crock Pot

Peel the potatoes and cut them into bite sized pieces.

Chop up the 3 peppers:  yellow, red, and green.

Put everything into the Crock Pot and cook on low at least 8 hours.

*Curries vary greatly.  It is a blend of cinnamon, cardamom, cloves, cumin, coriander, turmeric, and ground red or black pepper.  Try different brands until you find one you like.

Video Link:  Coming soon…

Cooking, Main courses

Chicken and Ham with Biscuits

Ingredients:

2 cans cream of mushroom soup
2 cups of diced ham (cubed ham works, ham steak cubed, or leftover ham)
2 cups of diced chicken (uncooked)
1 package of frozen peas (about 12 ounces or less)
1 package of frozen corn (about 8 ounces or less)
1/2 cup of chopped celery
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons water
1 to 2 cans refrigerated buttermilk biscuits

Crock Pot
baking pan (pizza pan works)

Mix everything but the cornstarch and water in the Crock Pot.  Turn carefully so you do not crush the peas.  Cook on low for 4 to 5 hours.

Whisk the cornstarch and water together until it is smooth and then stir that into the Crock Pot.  Cook an additional 10 to 15 minutes.

Cook the biscuits per the package directions while the cornstarch is thickening the mixture.

Serve the chicken and ham mixture over the biscuits.

Video Link:  Coming Soon…

Cooking, Soups

Bean Soup

Ingredients:

1/2 lb. bacon – cooked
10 cups chicken broth (large can of broth)
3 cans Great Northern beans (rinsed)
1 can diced tomatoes (Zesty Mild Green Chilies)
6 Oz. baby carrots
Rosemary
Black Pepper

Crock Pot

Cut up half a pound of bacon into one inch strips. Cook this for 10 minutes on a medium heat. Put the bacon into the crock pot.

Drain and rinse the Great Northern beans. Place these into the crock pot.

Pour the diced tomatoes into the crock pot. Add the baby carrots.

Add spices for taste: Rosemary and Black Pepper.

Cook on low for about 6 hours. 5 hours will do just fine.

Video Link:  Bean Soup

Cooking, Soups

3 Bean Turkey Chili

3 Bean Turkey Chili

Ingredients:

1 pound ground turkey or chopped leftover turkey
1 onion chopped
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes with juice
1 can tomato sauce – 8 oz.
1 can diced mild green chilies – 4 oz.
2 Tbsp. chili powder

Tools:

Crockpot aka slow cooker
medium pan
Large strainer

3 bean turkey chili
3 bean turkey chili

Cook with the turkey in the medium pan if you are not using leftovers.  Chop the leftovers if you are using leftovers.  Put the turkey into the Crockpot.

Chop the onion.  Place it into the Crockpot.

Open the chickpeas, kidney beans, and black beans.  Pour the beans into the strainer.  Rinse.  Pour the beans into the Crockpot.

Open the other cans:  diced tomatoes, tomato sauce, and green chilies, and pour them into the Crockpot.

Season with 2 Tbsp. of chili powder.

Cook on low for 8 hours.  Enjoy.

Video Link:  http://youtu.be/bFwfG092L5o