Squash Plus Casserole

Cooks.com has a real good recipe for a Squash Casserole that can easily be converted to a Lenten dish (Vegetarian) by substituting vegetable broth for the chicken broth.  You could also get it to Vegan with a sour cream substitute but I’m a carnivore and took it the other way.  It is simple, good for using leftovers, and doesn’t take a great deal of time or attention.  Give it a try and feel free to use your imagination.

I had a half bag of frozen squash and another half bag of broccoli.  Just go threw the freezer and see what is sitting around.  If it looks like it would go with the meat you are using, do it.  If it looks like the mixture is too dry, add something like more sour cream, cream, or milk.

Squash Plus Casserole

Ingredients:

·   5 cups           cooked squash

·   1 medium      onion

·   1 stick           butter or margarine at room temperature

·   1 bag            stuffing mix

·   1 can            cream of chicken soup

·   1 can            cream of mushroom soup

·   ½ cup           sliced mushrooms

·   8 oz              sour cream

·   About 3 cups of cubed chicken or ham

·   Salt and Pepper

Directions:

1.      Pre-heat the oven to 350 F

2.      Heat the squash and onions until they are tender.  Don’t overcook though since this will all find itself in the oven

3.      Drain the vegetables

4.      Pour about half the stuffing into a bowl

5.      Combine the vegetables and everything else except the remaining stuffing in the bowl

6.      Mix everything up lightly

7.      Pour the mixture into a casserole dish

8.      Top the meal with the remaining stuffing mix

9.      Bake for 35 to 40 minutes

10.  Test to make sure it is done.  If not, put it back for a few minutes or whatever it takes.

DEVILED CHICKEN

Now here is a fantastic recipe inspired by some things I found on the internet over the years.  It takes what could be drab chicken and gives it a great taste you remember.  Very easy for yourself or for entertaining a large group when you don’t have much time.

As for the chicken I happen to enjoy using thighs but feel free to use whatever parts you want.  You will have to adjust the baking time though if you use boneless since that cooks much quicker.

Ingredients:

·   3 lbs        Skinless chicken

·   ¼ cup     Dijon mustard

·   4 tsp       Vegetable oil (or 1 Tablespoon and 1 teaspoon.  Same thing)

·   4 tsp       Brown sugar (or 1 Tablespoon and 1 teaspoon.  Same thing)

·   ½            Garlic powder (2 minced cloves of garlic work just as well)

·   Vegetable oil spray

·   ½ tsp      Pepper

·   ½ cup     Bread crumbs

Directions:

1.            On the night before take the chicken out of the freezer, place it on a dish, and let it thaw in the refrigerator. 

2.            In the morning pull and cut the skin and fat off the chicken even though it may not be totally thawed.  I find it is much easier to do this when the chicken is still partially frozen.

3.            Put the chicken back on the wrapper and dish and wash your hands thoroughly.  You shouldn’t have to touch it again until it is cooked and ready to eat.

4.            Begin to preheat the oven to 375 degrees

5.            When you are ready to begin dinner mix the mustard, vegetable oil, brown sugar and garlic together in a small bowl

6.            Lightly spray a baking dish

7.            Using tongs place the chicken on the baking dish

8.            Brush the top and sides with the mustard mixture

9.            Sprinkle the bread crumbs on the chicken

10.        Put the baking dish into the oven and bake for about 50 minutes.  Remember, my recipe is for bone-in thighs so adjust the time for yourself, especially if you are using boneless chicken

11.        Cut into the largest portion of the chicken and observe the juice.  If the chicken juices are clear, you are ready to serve

12.        I like to pull the baking dish out of the oven, place it on the stove, and let it sit a few minutes before serving

I served this with rice and broccoli but feel free to use whatever side dishes you want.  Simple mashed potatoes would be good also.

Hurricane Irene problems

I really like to develop at least two recipes each week and add them to this blog but Hurricane Irene forced me to change thing.  Getting ready for the storm delayed my schedule then Irene took out my electricity, phones (land line and cell), and my internet connection.  My phones started working again today (Tuesday) and my internet connection came back at the same time though the electricity is still out.  Hopefully this will be corrected by Thursday.  Unlike many we suffered only minimal damage, just the schedule problem.  I have one recipe for you now and will try to catch up before the end of the week.

Sourdough Bacon & Apple Pancakes

So, you have some overnight guests and want to throw something together in the morning that will be both filling and impressive?  How about a pancake filled with great ingredients that is as large as a small casserole.  This can also be on your brunch menu or something to make with the kids on the weekend that lasts most of the week.  It is pretty inexpensive and easy to prepare.

Remember to pull the sourdough starter out of the refrigerator the nigh before and add a cup of flour and water.  Stir it up and let it sit until morning.  This will take you all of five minutes.

Ingredients:

·         5 strips    Bacon (more if you want)

·         2 Tbl       Oil (use the bacon drippings or a combination of drippings and oil (I supplemented with Olive Oil

·         1             Apple

·         1/3 cup   Green onions (optional)

·         1 small    Pepper (optional)

·         1 cup      Starter

·         2 Tbl       Sugar or Honey

·         1             Egg

·         ¾ cup     Flour

·         1 tsp       Baking soda

·         ¼ tsp      Salt

·         1 tsp       water or milk

·         Oil spray

Directions:

1.      Fry up the bacon

2.      Put the bacon on a paper towel to drain and save the remaining drippings for the recipe.  You want the drippings to cool a bit or you could kill the starter.  Don’t worry about the bacon getting a little cold as it will be heated when baking the pancake

3.      Preheat the oven to 425

4.      Core, peel, and chop the apple into chunks.  Don’t chop it too small like I did.  Put the resultant apple into a small bowl

5.      If you want to add the onions, pepper, or whatever, chop them and add them to the bowl

6.      Break the bacon into small pieces and add it to the small bowl

7.      In a second larger bowl add the starter, sugar/honey, egg, baking soda, salt and water/milk.  If you use honey, add the oil/drippings first then the honey using the same tablespoon measurer.  This will make it easier for the honey to flow

8.      Remember to take care of the remaining starter.  Add a cup of water and a cup of flour, stir, let sit for a while (maybe until you pull the pancake out of the oven), and put back in refrigeration

9.      Mix the contents of the larger bowl

10.  Add the contents of the smaller bowl to the larger one and mix them all.  Don’t over mix though

11.  Spray a casserole dish of about 8x8x2.25

12.  Pour the larger bowl, the only one with stuff in it, into the casserole dish

13.  Bake for about 15 minutes

14.  Turn the oven down to 350 and heat the casserole for another 15 to 20 minutes.  Poke a toothpick into the middle and on the sides.  If the toothpick comes out clean, you are done.  If not, cook a little longer

15.  Take the finished breakfast out of the oven and let it sit a few minutes.

16.  You can serve from the casserole dish or slide the end results on to a serving dish.  If it comes out in one piece everyone will be impressed.  If it doesn’t, call it rustic

Sourdough Sausage & Apple Pancakes

So, you have some overnight guests and want to throw something together in the morning that will be both filling and impressive?  How about a pancake filled with great ingredients that is as large as a small casserole.  This can also be on your brunch menu or something to make with the kids on the weekend that lasts most of the week.  It is pretty inexpensive and easy to prepare.

Remember to pull the sourdough starter out of the refrigerator the nigh before and add a cup of flour and water.  Stir it up and let it sit until morning.  This will take you all of five minutes.

Ingredients:

·         1 lb         Breakfast sausage

·         2 Tbl       Oil (I used Olive Oil)

·         1             Apple

·         1/3 cup   Green onions (optional)

·         1 small    Pepper (optional)

·         1 cup      Starter

·         2 Tbl       Sugar or Honey

·         1             Egg

·         ¾ cup     Flour

·         1 tsp       Baking soda

·         ¼ tsp      Salt

·         1 tsp       water or milk

·         Oil spray

Directions:

1.      Fry up the sausage and break it up into small pieces

2.      Put the sausage in a bowl on a paper towel to drain

3.      Preheat the oven to 425

4.      Core, peel, and chop the apple into chunks.  Don’t chop it too small like I did.  Put the resultant apple into a small bowl, possibly the one with the sausage if it is drained

5.      If you want to add the onions, pepper, or whatever, chop them and add them to the bowl

6.      In a second larger bowl add the starter, sugar/honey, egg, baking soda, salt and water/milk.  If you use honey, add the oil first then the honey using the same tablespoon measurer.  This will make it easier for the honey to flow

7.      Remember to take care of the remaining starter.  Add a cup of water and a cup of flour, stir, let sit for a while (maybe until you pull the pancake out of the oven), and put back in refrigeration

8.      Mix the contents of the larger bowl

9.      Add the contents of the smaller bowl and the sausage to the larger one and mix them all.  Don’t over mix though

10.  Spray a casserole dish of about 8x8x2.25

11.  Pour the larger bowl, the only one with stuff in it, into the casserole dish

12.  Bake for about 15 minutes

13.  Turn the oven down to 350 and heat the casserole for another 15 to 20 minutes.  Poke a toothpick into the middle and on the sides.  If the toothpick comes out clean, you are done.  If not, cook a little longer

14.  Take the finished breakfast out of the oven and let it sit a few minutes.

15.  You can serve from the casserole dish or slide the end results on to a serving dish.  If it comes out in one piece everyone will be impressed.  If it doesn’t, call it rustic

Kielbasa Stir Fry

Here is a real easy and filling recipe that is even better when you just don’t have time.  The leftovers are also good for a second meal or lunch.  Don’t have a Wok?  Not a problem, just use a large pan.

Ingredients:

·   3 Tbl       Butter

·   1/4 cup   chopped onions

·   1             Green pepper

·   2 cups     fresh broccoli

·   Garlic powder to taste

·   Oregano to taste

·   1 lb         Kielbasa

·   ½ cup     Parmesan

Directions:

1.      Chop the onions and put aside in something like a soup bowl

2.      Cut up the pepper and add it to the onions.  Don’t use the seeds or white membrane

3.      Cut the Kielbasa into 1 or 1 ½ inch lengths.  Put this on the side but not in the bowl with the onions

4.      Melt the butter in the Wok

5.      Add the onions and green pepper and let them cook for a couple minutes

6.      Stir in the broccoli and let that cook for a minute or so

7.      Sprinkle in the garlic and oregano and stir

8.      Toss in Kielbasa and heat through (Kielbasa is normally pre-cooked so you are just heating it up.  If it is real fresh you will want to cook it some more.

9.      Add the parmesan cheese, stir and cook for 30 seconds or more depending on how you want the cheese.

You can serve this with rice, potatoes, beans, on a slice of bread or hot dog roll, or as is.  I gave you something real easy so you  have to make this decision.

Potato Soup

Want to really impress someone?  How about homemade soup?  It isn’t as hard as you think and there are alternate methods that you can use to make it even easier.  It also stores well in the freezer.

Ingredients:

·         3 cups        Diced raw potatoes

·         ½ cup        Finely chopped celery

·         ½ cup        Finely chopped onion

·         3 cups        Water

·         2 cups        Milk

·         2 cubes      Chicken bullion

·         3 Tbl          Butter

·         1 cup         Sour cream

·         2 tsp          Salt

·         1/8 tsp       Pepper

Directions:

1.            Dice the potatoes and put in a medium or large sized container

2.            Chop the celery very small and add to the potatoes

3.            Chop the onion into small bits and add to the potatoes (There is a real easy way to do this by first cutting parallel to the board then vertical, then slicing.  You can probably find it on the internet or somewhere in my blog)

4.            Pour the water into a sauce pan that has a cover

5.            Add the potato/celery/onion mixture to the water, cover, and cook until tender

6.            Take the vegetables out of the water with a slotted spoon and put them in that container you used in step #1.  Don’t drain the water as you still need it and it contains much of the nutrients.  Don’t worry if you miss some as it just adds to the texture

7.            You can push the potato/celery/onion mixture through a sieve, dicer, or run it all through a blender.  I don’t like the blender idea though as you lose the vegetable pieces.  I guess you could crush them with the back of a fork though if you don’t have a sieve or dicer.  Put the end results back into the container

8.            Add the milk, bullion cubes and butter to the water

9.            Add the sour cream and flower and stir until smooth

10.        Pour everything into the saucepan containing the water

11.        Cook over medium heat and stir constantly until everything has thickened and the bullion cubes have completely dissolved

12.        Stir in the salt and pepper and cook a minute

You now have about 6 servings of soup that will impress your guests and can be used later.  Freeze the leftovers and nuke them when needed.

Veggie Casserole From Leftovers

So, you are looking through the fridge and find all these small containers with remnants of former meals.  You are probably in a hurry, that is why you are scavenging.  Some broccoli, a few peas, quarter cup of carrots, and fresh mushrooms that were on sale but you didn’t need them all.  Tonight’s dinner is almost done, you just don’t realize it yet.  It is even closer if you have some rice so look a little harder.  Rice is usually in two or more containers, from the Chinese dinner you brought home and some from the meal you made last Tuesday.

I’m going to give you the recipe as if it was from scratch because I don’t know what you have left over.  Your job is to make the substitutions.  For instance my recipe calls for a bag of frozen vegetables.  See what you already have and make the adjustment.  Since this is a casserole you can often put in some vegetables that you don’t normally like because they will be covered by the rest of the meal or hidden in someone else’s serving.

As for the rice, depending on how you cook it, 1 cup of uncooked rice will produce about 3 cups of cooked rice.  See what you have and cook up the rest.  I like to use a broth instead of water, or maybe half broth to half water for a little different taste.  I tried beer once but it didn’t do any good.

Ingredients:

·   2 cups           Uncooked rice

·   1 can             Cream of Mushroom soup (don’t make the soup, just use the concentrate)

·   1 small jar    Cheese Wiz

·   1 bag            Vegetables like broccoli or mixed

·   Fresh mushrooms (canned if you have to)

·   Salt and Pepper to taste

Directions:

1.            Cook up the rice

2.            About the time the rice is finished preheat the oven to 350

3.            Pour the cooked rice into a casserole

4.            Add the remaining ingredients to the casserole

5.            Stir everything together

6.            Bake for 40 minutes

Nice meal, easy to prepare in a short time, stores well for later, good for Lent.  Cooking is easier than you thought.

Buckeye Candy

Here is something even a Michigan State fan will like.

For a little background, the Buckeye tree is a species that grows very well in the North, especially in Ohio.  In fact there is an Ohio Buckeye tree.  Because of the very dense and strong fibers which prevent it from splitting, doctors have used the wood for prosthesis’ for years.  Now that different metals are used, the Buckeye is best know as the mascot of THE Ohio State University and the candy I am going to give you the recipe for is made in the form of the one-of-a-kind seed that falls from the tree.

Enough of that, my mouth is already watering.  I’m just putting the basics here but don’t limit yourself to that.  Use your favorite peanut butter, dark chocolate, and maybe vanilla bean instead of vanilla extract.

A little hint.  You want to melt the chocolate in a double boiler but not everyone owns one.  If you are part of that majority, make one.  Use a sauce pan filled half way with water and bring it to a boil.  Then put a glass bowl, that is larger than the sauce pan, on top of the sauce pan making sure that it does not touch the water.  Put the chocolate in the bowl and it will melt.  You can use this method for other recipes calling for a double boiler.

Ingredients:

·   1 stick        Butter

·   1 lb            Confectioners sugar

·   2 ½ cups    Creamy peanut butter

·   2 tsp          Vanilla extract

·   1 lb            Dark chocolate

·   Toothpicks

Directions:

1.      Cream everything, except the chocolate, together

2.      Butter a cookie sheet

3.      Take out about a teaspoon of the creamed mixture, roll it into a ball, and place it on the cookie sheet

4.      Keep doing this, maintaining about a half inch to an inch of space between each one

5.      Refrigerate for 2 hours

6.      After the 2 hours begin to melt the chocolate

7.      Stick a toothpick into the peanut butter ball and dip the ball into the chocolate.  Make sure to cover only about 3/4ths of the ball because a buckeye is only 3/4ths dark brown and 1/4^th light brown

8.      Put the buckeye back onto the cookie sheet, smooth out the toothpick hole with a damp finger, and let cool

My Wife and Daughter have been making this for years, since Kristen was little.  It is a great recipe to make with little children, just keep them away from the boiling water as the steam can burn if they take the bowl off.

Scones – Fruit

Here is another idea for scones that you can make one day and enjoy all week long.  These are also good if you are expecting friends to come over for a day or two.  Serve them some delicious scones or take them with you while showing off your location.   Just a thought.

Remember what I said about the bacon scones earlier.  Keep the butter real cold and sift the dry ingredients.  This really makes a big difference in the ultimate taste.

As I told you before, scone recipes are all over the place and very similar.  One day I was watching Alton Brown on the Food Network and he really gave me confidence in making scones.  I’m not sure if it was his recipe or additional information, like the cold butter.  This may or may not be close to his recipe but he was my inspiration.  Or was it Elton John?  No, I believe it was Alton Brown.

Ingredients:

·   2 cups     Flour

·   4 tsp       Baking powder

·   ¾ tsp      Salt

·   1/3 cup   Sugar

·   4 Tbl       Cold butter

·   2 Tbl       Shortening

·   1             Egg

·   ¾ cup     Cream or buttermilk

·   Handful of dried fruit.  Raisins are good but I like dried cherries better.  Cranberries would work also.  I think bananas would have to be revived a bit, maybe by soaking for a while in rum or banana liquor

Directions:

1.            Sift the flour, baking powder, salt and sugar into a large bowl

2.            Heat the oven to 375 degrees

3.            Chop the butter into small pieces but don’t overwork.  Put into a small bowl

4.            Mix in the butter and shortening

5.            Crack the egg into the bowl that held the butter and beat it normally.

6.            Add the cream/buttermilk to the egg and mix

7.            Pour the wet into the dry ingredients and stir

8.            Add the fruit and combine.

9.            Pour the dough onto a floured surface

10.        Roll the dough to about an inch thick

11.        You can either cut the dough with a biscuit cutter or roll it out into a rectangle and cut that in half and then into triangles.

12.        Spray a banking sheet lightly put the scones on it and bake for about 15 minutes or until golden brown.

Your going to love it.  One time I cut a few apples up and used them in place of the dried fruit.  I also reduced the buttermilk some and substituted apple butter.  Unfortunately I didn’t measure the changes so I can’t give you the recipe.

Scones – Bacon, cheese, and green onions

If you are like me breakfast is your favorite meal but it comes so early in the day.  I would like to have something good but then I would like to sleep even more.  Maybe one of those breakfast bar things I can grab and eat in the car with a travel cup of coffee.  Maybe not.  I can always to get near work and pick-up something at the local coffee shop.  Well here is a compromise.

Before I share the recipe with you let me say that these can be made days before.  Maybe make a large batch to surprise the family on Saturday morning with enough left over for the week.  Just refrigerate in a plastic storage bag and pull one out on the way to the car on Monday.

These are really pretty easy and cost a lot less than at the coffee shop.  The biggest secrets ared to have the butter frozen and sift the dry ingredients.  The butter will heat in the scone and burst with flavor and the flour wont clump.

Oh, where did I get this recipe?  I don’t really know.  I have tried many variations from the internet and found that they are all about the same.  So I guess this is my version of what you will find almost anywhere.  Just remember that butter trick and yours will taste better than anyone else’s.

Ingredients:

·   4 to 6 slices  Bacon

·   1 ½ cup        Sharp cheddar cheese

·   ½ cup           Green Onions

·   ½ tsp            Pepper

·   3 cups           All-purpose flour

·   1 Tbl             Baking powder

·   1 Tbl             Sugar

·   1 ½ tsp         salt

·   1 stick           Frozen butter

·   1 cup            Buttermilk or cream

·   1 cup            Shredded Parmigianino (optional)

Directions:

1.            Cook the bacon.  When done, drain on a paper towel.

2.            Shred the cheddar cheese and put into a bowl

3.            Cut the green onions up into small pieces and put in the bowl with the cheese.  Some people say to only use the green part but I use the entire thing.  Well, except for the roots and very top. 

4.            Add the pepper to the bowl.

5.            Sift the flour, baking powder, sugar, and salt into a large bowl.

6.            Take the butter out of the freezer and cut into small pieces.  Not so small that the melt, just small enough to blend with everything.

7.            Preheat the oven to 400 degrees.

8.            Mix the butter and the onion bowl with the dry ingredients until you see some lumps.  Don’t over process.  You can use a pastry blender but I use a fork.

9.            Add the bacon to the mixture.

10.        Add the buttermilk/cream and work it in.  You should have a sticky dough and still be able to see chunks of butter.

11.        Throw some flour on a flat surface and pour the dough on to it.  Don’t use too much flour, not even enough to cover, just to influence. 

12.        Form the dough into 2 rectangles about 4 inches wide and 1 inch high.

13.        Cut the rectangles from one point to the opposite point making 4 triangles.  You can also use a muffing/biscuit cutter if you would rather.

14.        Spray a making sheet lightly and put the wedges on it about an inch or half inch apart.

15.        If you would like, shave or sprinkle the Parmigianino over the top of each wedge.

16.        Bake for about 22 minutes or until golden brown.

17.        Let the scones cool on the baking sheet and eat warm or cool.

You can actually make this a bacon and egg scone if you want,  There are several variations for this but I just scramble up two eggs and add them to the batter with everything else, around step #10.