What to Fix, What to Fix?

Usually I have a menu list to work from for my meals, but this week has been haphazard at best. A summer cold and a side of depression has kept me off balance. This morning as I was getting ready for worship, it occurred to me I had no idea what we'd be having for lunch today. On Sundays lunch is our "big" meal -- whether you call it dinner or lunch, it's the main event on Sundays. Later today we will going to a birthday party for my husband's nephew, so there will cake and ice cream.


So today was "let's be creative with what's in the pantry and refrigerator". Originally I had thought I would grill hamburgers, but when I took the beef and ground turkey out of the freezer the beef had gone bad! I hate that! That left me with one pound of ground turkey. Today it was just the four of us, so I knew a pound was enough, but what would I do with it. 


I set the turkey out to thaw and let my mind begin to wander over what we needed (nutritionally speaking) and what we had. I had some spinach fettuccine noodles in the pantry. When I got home from worship, I begin digging around in the vegetable bins. This is where improvisation comes in. I've been told I'm good at it. All I know is sometimes necessity is the mother of invention, and for some reason I enjoy not knowing what I'm doing! LOL!

1 pound ground turkey

2 T. olive oil

1/2 onion, chopped

1 T. minced garlic

1 orange pepper, chopped

1 yellow squash, diced

4 Campari tomatoes, diced

1 1/2 t. basil

salt and pepper to taste

12 oz. spinach fettuccine noodles

olive oil

Parmesan cheese

Heat 2 T. olive oil in large Dutch oven. Add turkey and vegetables and brown meat. Add spices, cover and simmer while pasta boils. Bring a large pot of lightly salted water to a bowl. Add pasta and cook until tender, 3-5 minutes. Toss meat, vegetables and pasta together with a little more olive oil. Top with grated Parmesan cheese. Serves 4.

I thought it was pretty tasty, although I'd probably prefer sauteed chicken or turkey cutlets to the ground meat, but hey, you work with what you've got!

Happy Eating!

Cinco de Mayo Tennessee Style

In honor of Cinco de Mayo and the fact that is was 39 degrees here yesterday morning, I made Mexican Chicken Soup for dinner. Well actually I made Mexican Ham Soup, because I was out of chicken. And I used a Knorr's Mexican Rice mix instead of instant rice because I don't keep instant rice on hand. I meant to cook the rice earlier in the day, but I forgot. So when dinner time rolled around I was pretty happy to find the Knorr's mix in my pantry. I think I like my mixed up version quite well!


5 cups chicken broth (I use Swanson's organic)
10 oz. chopped ham (I used 2 5-oz cans of Hormel ham)
1 pkg. Knorr's Mexican rice mix
2 Tablespoons fresh lime juice
1 1/2 cups salsa (I use Publix Greenwise Mild)
1 can black beans, undrained
2 cups frozen corn
1/4 cup chopped cilantro (optional)


Bring broth and salsa to boil. Add remaining ingredients; cover, reduce heat to low and cook for 10 minutes.
Serves 6.


I served this with tortilla chips. A salad would have been nice, but that didn't happen!


The original version called for 9 oz. chicken breast; 1 cup uncooked instant rice; 1 cup black beans. I can't see opening a can of black beans and not using them all!


By the way, did you know Americans celebrate Cinco de Mayo more than Mexicans do?


Happy Eating!

Pecan Roasted Pork

I love pork tenderloin. There I said it, and I'm not even ashamed. I love the flavor. I love how quickly it cooks. I love that it can be prepared a million different ways. I grill it, slow cook it, roast it. It can be elegant or down home. 


I know I've posted recipes for pork loin before, so if you're not a fan . . . sorry. Here's another favorite.


1/2 cup pecan pieces
1 Tablespoon brown sugar
1/2 cup French-fried onion rings
1/2 teaspoon salt
1/8 teaspoon coarse ground pepper
cooking spray (I use Pam Organic Canola Oil)
2 lb. pork tenderloin


Preheat oven to 425 degrees. Coat a baking sheet with cooking spray. Place pecans, onions and sugar in food processor; process until coarsely chopped. Place mix on a plate.


Season pork with salt and pepper; roll in pecan mixture until well-coated. Place 1 inch apart on baking sheet. (I sprinkle on the remaining crumbs from the the plate at this point.) Coat top of tenderloins with cooking spray. Bake 25-30 minutes or until internal temperature reaches 160 degrees.


Let pork stand 5 minutes; cut into 1" thick slices.

I served fresh boiled corn (very sweet!) and steamed broccoli topped with shaved Parmesan along with the pork last night. Very tasty!

Happy Eating!

Simmered Tuscan Chicken

I collect recipes from everywhere -- books, magazines, friends, relatives, ads, websites. I'll try just about anything. By the same token, I'll change just about anything as well.


Sunday night I decided to do a variation on a recipe I'd tried once before. The recipe from a Ragu ad in a 1997 Better Homes and Gardens. I've had this piece of paper since 1997! Anyway. The original recipe is a stove top dish, but I put it all in a Pyrex baking dish and let it bake for 45 minutes. Or at least that was my plan. About 40 minutes into the baking process I heard a strange noise and then saw a lot of steam coming from my oven vent. Upon opening the oven door I discovered my dinner splattered all over the interior of my oven with lovely, sparkling glass shards intermingled! My Pyrex casserole had exploded.


After a little research, I discovered that this has become a recurring theme with Pyrex made since 1999. It seems they changed the formula to a basic tempered glass recipe, making the components less stable, which has led to exploding Pyrex. The company prefers to refer to it as "breakage", but obviously they weren't in MY kitchen on Sunday night!


Anyway I'll get back to you when I hear more from the Pyrex people.


For now lets focus on the food.


I decided to try the recipe again tonight, but in my Dutch oven instead, and on the stove top. It was pretty good, but I've tweaked the recipe a little more (albeit, without a test run) and I'm posting the updated recipe. 

1 pound boneless chicken tenderloins, cut into bite-sized pieces

2 cloves garlic, minced

2 Tablespoons olive oil

4 medium potatoes, cut into 1/2" pieces

1 medium red bell pepper, diced

1 24-oz. jar Bertolli Vineyard Marinara (sorry Ragu!)

8 oz. fresh or frozen green beans

1 teaspoon dried basil

salt and pepper to taste

Preheat oven to 375 degrees. In a Dutch oven, saute chicken and garlic in olive oil until lightly browned. Add remaining ingredients; bring to a boil. When oven is preheated, turn off stove, place lid on Dutch oven, and place in oven. Bake 1 hour. Stir and check liquid level at least once during baking. If casserole is too dry, add additional marinara or chicken stock. Serve with Parmesan cheese and crusty bread.

Serves 6-8

I'll let you know once I've tried this approach, but I think it should work better than the stove top version.

Happy Eating!

Mexican Pasta Salad

I love pasta salad. However, not those mixes they sell in the grocery store, or those containers they sell at the grocery deli. I love real pasta salad. The stuff where you cook your own pasta, toss in additional ingredients, and make the dressing yourself. Now that's what I'm talking about!


Several years ago I got a hankering for pasta salad, but of course I didn't have all the ingredients for any of the recipes I had. I improvised. This recipe is the result of that improvisation. A friend was coming for lunch that day and said she'd bring a loaf of Pepperoni Bread (oh yeah -- that's a post for another day!) and I thought pasta salad and Pepperoni Bread would make a pretty good lunch. She raved about the salad. I raved about the bread. And a lovely lunch was had.


This is the first batch for this spring/summer. I'm sure there will be many more.

Mexican Pasta Salad


8 oz. veggie rotini, cooked according to package directions (I like Hodgson Mill)
1 can black beans, drained and rinsed
1 cam Mexi-Corn
1 cup chopped grape tomatoes (I just slice them in half)


Dressing:
2/3 cup mayonnaise (I use Hellman's Light)
2 teaspoons ground cumin
1/2 teaspoon coarse ground black pepper
1 Tablespoon chives (optional)
3/4 teaspoon garlic salt


Mix salad ingredients in bowl. Mix dressing ingredients in a separate bowl. Toss dressing with salad and chill well. 


Serve with shredded cheddar cheese, chips and salsa (and Pepperoni Bread once I post the recipe!)


Happy Eating!

Shrimp and Sausage Skewers with Stewed Tomatoes and Zucchini

Yes it's been a while. Things have been hectic. Dd and I recently returned from a week long stay at Tennessee Fitness Spa, so we are focusing on healthier foods. I have had this recipe in my stash for a while now. Dd ran across and thought we should give it a try. Of course I had to tweak it a little, but I think we will definitely be having this one again!

Here's my version:

1 lb. turkey kielbasa

24 medium peeled/deveined shrimp

1 tsp. liquid smoke

1/2 cup apple jelly

2 Tbl. brown sugar

1 lb. fresh zucchini

1 cup water

28 oz. fancy sliced Italian style stewed tomatoes

hot pepper sauce

6 (12-in.) bamboo skewers

Preheat grill. Cut sausage into 1/2-inch thick slices (24). Thread 4 shrimp and 4 sausage slices, alternating, on the skewer. Repeat on all skewers. Combine liquid smoke, jelly and brown sugar in microwave safe container and heat for 2 minutes on high, stirring once at 1 minute. Spray both sides of skewers with cooking spray (I like Pam Organic Canola Oil Spray). Place skewers on grill. Cook 2-3 minutes on first side; flip and brush jelly mixture on first cooked side. Cook 2-3 minutes on second side; flip and brush jelly mixture on this side. Flip on more time and remove from grill once shrimp are pink. Serves 6.

For Stewed Tomatoes and Zucchini:

Slice zucchini into 1/2 inch slices. Mix all ingredients in medium saucepan over medium high heat. Bring to a boil; reduce to heat to medium low and simmer 10 minutes or until zucchini is tender. Serves 6.

Here's the original recipe. I used turkey kielbasa to lower the fat (and because I like it better) and zucchini, since I only like okra that's been fried!

Check out this website if you haven't. Lots of good recipes with shopping list attached!  Publix Apron's Simple Meals

Happy Eating!

Special Request: Best Bran Muffins

This weekend a friend from high school messaged me on Facebook about bran muffins. I am a huge bran muffin fan. They are tasty, filling, good for me, and can help solve the occasional uncomfortable problem. Ahem. Anyway, I'd thought I'd post my favorite bran muffin recipe here. Again, I'm a purest when it comes to bran muffins, but there is nothing intrinsically wrong with adding some dried fruits or nuts if you feel so inclined.

KELLOGG'S BEST BRAN MUFFINS

1 1/2 c. flour, sifted 1 tbsp. baking powder 1/2 tsp. salt 1/2 c. sugar 1 1/4 c. All Bran cereal 1 1/4 c. milk 1 egg 1/2 c. vegetable oil or shortening Stir together flour, baking powder, sugar and set aside. Place cereal milk in mixing bowl, stir to combine. Let stand 1 to 2 minutes until cereal is softened. Add eggs and oil. Beat well. Add sifted dry ingredients to cereal mixture, stirring only until combined. Pour into 12 greased 2 1/2" muffin pan cups. Bake at 400 degrees for about 18-20 minutes.

If you have Bran Buds, use the 1 1/4 c., but if you have Bran Flakes double the amount to 2 1/2 cups. 


I think these are yummy fresh out of the oven with a good dollop of butter, or quite tasty the next day either at room temperature with butter or jam, or they can be reheated in the microwave -- but only for a very few seconds.


Happy Eating!

A Leaf, A Loin and A Strategically Placed Strawberry

Menu

Pork Tenderloin

Blueberry Spinach Salad with Poppyseed Dressing

Succotash

Butter Muffins

Devil's Food Cake with Fresh Strawberries, Demerara Sugar & Whipped Cream

Setting

Our house (cleaned!)

Vintage tablecloth

Dh's grandmother's dishes

My grandmother's silverplate

Napkins we received as a wedding present (vintage, yet?)

Napkin rings from dd's trip to Honduras

Glassware from our family trip to Austria

For the pork tenderloin, I used my favorite marinade. It was a 2.3 pound tenderloin and I cooked in on low in my slow cooker for about 3 hours.

The Blueberry Spinach salad is really easy, but quite tasty.

1 bag baby spinach

1 cup fresh blueberries, rinsed and drained well

1/3 cup slivered almonds

Toss all ingredients together.

I served it with (gasp) a bottled poppyseed dressing from Publix.

The Succotash is my variation. I've never written it down before, but to the best of my remembrance it is:

12 ounces frozen tiny limas

1 can white shoe peg corn

2 Tablespoons butter

garlic salt and pepper to taste

Bring the limas to a boil in a generous sized pot seasoned with a little salt. Reduce heat to medium and cover with a tilted lid (to keep boil overs to a minimum!). Cook until tender, about 20 minutes. Drain the water from the limas and stir in remaining ingredients. Place the pot over low heat and bring everything up to serving temperature. Adjust seasonings and serve in a covered container to retain heat.

Butter Muffins are a family favorite! I like this one because the batter can be made up in advance and stored in the refrigerator for up to 2 weeks. 

3/4 cup butter, melted

1/4 cup sugar

1 large egg

1 pkg. dry yeast

2 cups warm water

4 cups self-rising flour

Cool butter and add all ingredients. Stir well. Batter will be sticky. Store in refrigerator up to 2 weeks in a covered container. When ready to bake, preheat oven to 400 degrees. Greased a muffin tin and fill each cup 2/3rds full (I use an ice cream scoop). Bake for 15-20 minutes. Serve piping hot with lots of butter!

Makes 2 dozen.

Devil's Food Cake with Fresh Strawberries, Demerara Sugar & Whipped Cream is really a cheat. There's no actual recipe. I just saw something like this once and replicated it the easiest way I knew.

1 Duncan Hines Devil's food cake mix

1 pint fresh strawberries

Demerara sugar

Redi-Whip Whipped Cream (the original)

Mix and bake the cake according to the package directions. I have a 10 inch flan pan that I use for this. I bake half the batter in my flan pan and the remainder in a standard 8 inch cake pan. (The 8 inch cake is extra! You can freeze it or let the kids have it as an afternoon snack!) Once the cake is baked, cool in the pan on a wire rack for 15 minutes. Flip the cake out and let it completely cool on the wire rack. Once cool, transfer it to your serving platter. 

Wash and dry the strawberries. Slice strawberries lengthwise (I use my egg slicer for this) and lay slices on the flan. Sprinkle with a little demerara sugar.  Cover and refrigerate until ready to serve. To serve, slice flan into 8 wedges and top with whipped cream.

And that's about it. I was really pleased with how this one came together. I am especially happy with table setting. Having the opportunity to use all my vintage pieces together was lots of fun and I think it gave my guests a picture of who I really am!

Happy Eating!

Mexican Shepherds' Pie

I love Shepherds' Pie! I especially love the vegetarian recipe I have, Lentil Shepherds' Pie. Recently I saw a cooking segment that featured Mexican Shepherds' Pie and was intrigued, so I went looking for the recipe. I had intended to make it for Super Bowl dinner, but we filled up on chips and dip, so the MSP didn't get baked until Monday. What a success! We will undoubtedly being adding this to the rotational repertoire for winter meals. 


Unfortunately I have no pictures as the casserole was devoured almost instantaneously, but here is the tweaked recipe.


2 Tablespoons olive oil
2 lbs. ground turkey
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste

• 1 (14.5 ounce) can diced tomatoes
• 1 (1.25 ounce) package taco seasoning mix (or your favorite taco spices)
• 2/3 cup hot water
• 1 (11 ounce) can whole kernel corn, drained
• 2 (8.5 ounce) package Jiffy corn muffin mix (or your own recipe)
• 2 cups shredded Cheddar cheese
• 1 (2.25 ounce) can sliced black olives (optional)
• 
  
• Heat olive oil over medium heat in a large skillet. Break off chunks of ground turkey and place in skillet when oil is hot. Add onions and garlic. Allow turkey to brown, only breaking it up as it begins to brown. 
• 
  
• Preheat oven to 400 degrees. Grease a 9x13 casserole.
• 
  
• Once turkey is browned, sprinkle on taco mix and stir. Add tomatoes, water and corn (frozen corn may be used instead of canned). Bring to a boil and allow to cook until thickened (at least 5 minutes). Transfer contents to casserole and top with 1 cup cheese and black olives (if using). 
• 
  
• Mix cornbread according to package directions and spread over meat mixture. Top with remaining cheese and bake 15-20 minutes, or until puffed and golden.
• 
  
• Serves 8 they said we only got 7!
• 
  
• Happy eating!

Hot Spinach Balls

The Annual Christmas Party was the Annual After Christmas Party this year. We held off until one of our regulars got back in town from an out of town work assignment. So last Saturday we all met up at LB's and ate ourselves silly! That meant that I had to pull out the de rigueur hors d'oeuvres recipes. It is imperative that the following items appear at the Annual Christmas Party (hereafter known as ACP). So on Saturday I made pumpkin bread, pigs in blankets and spinach balls. 


I don't remember the first time I had these, but I know the original recipe came from a lady in Memphis. I don't like cooked spinach, but I could just about live on these things!


2 10-oz. boxes frozen chopped spinach, cooked and drained well
2 cups Pepperidge Farm herb bread stuffing mix (the blue bag)
1 small onion, finely chopped
3 eggs, beaten
3/4 cup butter, melted
1/2 cup grated Parmesan cheese
1 1/2 teaspoon garlic salt
1/2 teaspoon thyme


Mix all ingredients in a bowl. Using a small spoon or cookie dough scoop, form into 1-inch balls. Place on cookie sheets and freeze. At this point they can be stored in the freezer in Ziploc bags or in freezer boxes. When ready to serve, bake in a preheated 350 degree oven for about 20 minutes. Makes about 5 dozen. (These will keep in the freezer for several months.)


It occurred to me while making this last batch, that I could spread the mixture in a greased casserole and bake it as a side dish. May have to try that one soon!

Here they are sitting in the freezer.

And here are the remains after the platter had been ravaged!

(this batch should have baked a little longer, but the natives

were getting restless!)

Happy Eating!