Northern Beans and Ham

All this really takes is to plan ahead. My daughter and husband had two hugh bowls full of this wonderful hearty meal.

1 bag (medium or large size depending on how many you plan for) I used the medium size bag of Northern Beans or you can also use Navy beans as well.

4 to 6 large bay leaves

salt to taste

pepper to taste

1 tbl smoked paprika

1 large thing ham steak

crushed red dried pepper flakes (optional)

1 tsp garlic salt

1 tbl parsley flakes

Rinse beans and remove any bad beans or stones. Very important step. Put your beans in a crock pot and fill with water to the halfway point. Add in the bay leaves.

Place your crock pot on low for 5 hrs adding water as needed.  After 5 hours then you add in all your seasonings and diced and trimmed ham. If you want the extra spice then add in the red pepper flakes.

Cook for an additional 2 hrs on low. Before serving, remove the bay leaves.

Make come corn bread and there you go!!!

Mississippi Mud Pie/Cake

This cake is as much fun to make as it is to eat.

Servings: 16 to 20 servings
Prep Time: 10 min
Cook Time: 35 min
Difficulty: Easy

Ingredients Add to grocery list

Cake:
1/2 cup cocoa
1 cup (2 sticks) butter, melted
4 eggs beaten
1 1/2 cups all-purpose flour
2 cups granulated sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 1/2 cups chopped pecans
Frosting:
1 16-ounce box light brown sugar
1/3 cup cocoa
1/4 cup (1/2 stick) butter, softened
1/2 cup milk
1 teaspoon pure vanilla extract
1 10.5-ounce package miniature marshmallows

Directions

Preheat oven to 350 degrees. 
Grease a 13x9x2-inch pan. 
Stir cocoa into mixing bowl with butter. 
Add eggs, flour, sugar, salt and vanilla. 
Beat well with a mixer. 
Fold in nuts. 
Pour into prepared pan and bake for 35 minutes.
While cake is baking, prepare frosting. 
Scald the milk. 
Beat the brown sugar and butter together. 
Add cocoa, milk and vanilla and beat until smooth. 
Remove cake from oven when done and pour marshmallows over hot cake. 
Pour frosting over marshmallows on top.

Cauliflower Fontina Gratin

Cauliflower Fontina Gratin

Cauliflower reaches it's peak seaon in the fall, making it a perfect veggie choice for the holidays.

6 cups cauliflower florets (2 small heads)
1/4 cup butter
1/4 cup all purpose flour
2 cups hall and half, light cream or milk
1/2 cup milk
3/4 cup shredded Fontina cheese (3 ounches)
1 tablespoon snipped fresh thyme or 2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup soft bread crumbs
2 tablespoon olive oil
snipped fresh thype (optional)

Preheat oven to 375.  Lightly grease 2 quart square baking dish; set aside.  In a Dutch oven cook cauliflower florets in boiling lightly salted water about 5 minutes or just until tender; drain. Transfer to a boil of ice water to stop the cooking. Drain again; set aside.

For sauce, in a medium saucepan melt butter over medium low heat. Stir in flour.  Cook and stir for 1 minute. Stirl in half and half and the 1/2 cup milk.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 1 minute more.  Remove from heat. Stir in cheese, the 1 tablespoon fresh thyme, the salt and pepper.

Spread about 1 cup of the sauce in the bottom of the prepared baking dish.  Add cauliflower.   Top with the remaining sauce.

Sprinkle gratin with bread crumbs; drizzle with oil.  Bake for 25 to 30 minutes or until light brown and bubbly.  If desired, sprinkle with additional thyme.

Scalloped Sweet Potatoes with Fontina Cheese and Thyme

If you aren't a fan of sweet potatoes then you can always use any potatoes such as a russet or red potatoes instead.

Sorry the picture isn't that clear but I took it from my ipad since it was handy..  This recipe is from Better Homes and Garden Holiday magazine.

Non-stick cooking spray
2 pounds of sweet potatoes (3 medium), peeled - or any other potatoes you prefer.
2 tablespoons butter
2 tablespoon all purpose flour
1 1/2 cup half and half, light cream or milk
1 cup shredded Fontina cheese (4 ounces)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground  pepper

Preheat oven to 350 degrees. Lightly coat a 2 x 2 1/2 quart baking dish with cooking spray; set aside.  Using a sharp knife or a mandoline, cut sweet potatoes lengthwise into 1/4 inch thick slices. Set aside.

For sauce, in a medium saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute.  Stir in half and half.  Cook and stir until thickened and bubbly; cook and stir for 1 minute more.

Reduce heat to low. Add 3/4 cup of the cheese, stirring until cheese is melted.   Stir in thyme, salt, and pepper.

Place potatoes slices in the prepared baking dish.  Pour sauce over potatoes; sprinkle with the remaining 1/4  cup cheese.

Bake, covered, about 50 minutes or until potatoes are tender. Bake uncovered, about 20 minutes more or until edges are brown. Let stand for 15 minutes before serving.

Simple Sirloin Steak with Shallot Butter

This recipe proves that you can eat an honest steak dinner even if you are a budget driven food shopper.  This is from the cook book $10 dollar dinners from Melissa d'Arabian.

Tip: For a great steak, let it sit at room temperature before cooking; don't overcook it and let it rest after cooking.  Don't be tempted to skip this final step; the impact of resting is hugh.

For the butter

8 tablespoons unsalted butter, at room temperature

1 small shallot, finely chopped or 2 garlic cloves, finely minced or pressed through a garlic press.

(I use both)

1 1/2 tablespoons finely chopped fresh herb's (basil, chives, cilantro, flat leaf parsley, tarragon, or thyme)

To make the Shallot herb butter

1. Place the butter in a medium bowl and stir in the shallot and herbs.  Transfer the butter to the center of a piece of plastic wrap and tightly fold it around the butter.  Roll the plastic wrapped butter into a log and refrigerate for 1 hour or up to 2 days (or freeze for up to 1 month).

To make the steak:

2 10-12 ounce sirloin steaks

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 tablespoon vegetable oil

1. Set the steaks on a cutting board and slice them in half crosswise so you have 4 steaks.  Using your knife, round out the clean edges so the sides look softer.  Use paper towels to pat dry both sides of the steaks, then season all over with the salt and pepper.  Set the steaks aside for 15 to 30 minutes to come to room temperature.

2. Heat a grill or grill pan over medium high heat.  Brush both sides of each steak with vegetable oil and place it in the pan, letting it cook without moving it for 3 minutes. Flip the steaks over for medium rate cook until the steaks are 125 degrees (the steaks will continue to cook as they rest) transfer the steaks to 4 plates.

3. Unwrap the butter log and slice off 2 to 3 thin pieces.  Place them on top of each steak and let the steaks rest for 5 to 10 minutes (the butter will melt over the steaks) before serving.

Dry aging at home

Dry aging meat is a great technique to concentrate  the beefy flavor of a steak or roast.  Doing it yourself won't cost you a pretty penny, though dry aged meat will if you buy it from a butcher shop.  Here's how to dry age.

1. Place the steaks or roast on a rack (so air can circulate around the meat) set over a rimmed sheet pan.

2. Leave in the refrigerator at least 3 to 4 days.

3. Slice off any hard, dried bits on the surface before cooking.

Set the steaks on a cutting board

Easy Phyllo Egg Rolls

Holiday Inspiration

Crispy, crunchy and flaky on the outside and full of traditional egg roll flavor on the inside. And the best thing is - they're fat-free. Serve them with a purchased sweet sour sauce.

1 lb ground turkey breast or ground chicken

4 cups coleslaw mix (from 1 lb bag)

3 tablespoons soy sauce

1 teaspoon grated ginger root

1/2 teaspoon five spice powder

1 small onion, chopped (1/4 cup)

2 cloves garlic, finely chopped

18 frozen (thawed) phyllo sheet 18x14 inches)

cooking spray

1. Heat oven to 350 degrees.  In 10 inch skillet, cook turkey or chicken over medium high heat, stirring occasionally until no longer pink; drain.  Stir in remaining ingredients except phyllo and cooking spray.  Cook 2 to 3 minutes stirring occasionally, until coleslaw mix is wilted.

2. Cover phyllo sheets with plastic wrap, then with a damp towel to keep them from drying out.  Place 1 phyllo sheet on cutting board; spray with cooking spray.  Repeat with 2 more phyllo sheets to make stack of 3 sheets.  Cut stack of phyllo crosswise into thirds to make 3 rectangles, about 14x6 inches.

3. Place 1/4 cup turkey or chicken mixture on short end of each rectangle; roll up, folding in edges of phyllo.  Place roll, seam side down, on ungreased cookie sheet.  Repeat with remaining phyllo and turkey or chicken mixture.  Spray rolls with cooking spray.  Baking 15 to 20 minutes or until light golden brown. Serve warm.

Chocolate Dream Tart

1/3 cup butter or margarine, softened

1 cup all purpose flour

1 egg

1 tablespoon butter or margarine

1 can (14 oz) sweetened condensed milk

1 bag (12 oz) semisweet chocolate chip (2 cups)

1/2 cup shopped walnuts

1 teaspoon vanilla

Unsweetened whipped cream, if desired

1. Heat oven to 400 degrees.  In medium bowl, cut 1/3 cup butter into flour, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly.  Stir in egg until dough forms. Press firmly and evenly against bottom and side of ungreased 9 inch tart pan with removable bottom.  Bake 12 to 15 minutes or until golden brown, cool on wire rack.

2. Reduce oven temperature to 350 degree. In 2 quart saucepan, melt 1 tablespoon butter over low heat.  Stir in milk and chocolate chips. Cook over low heat, stirring occasionally, until chocolate is melted. Stir in walnuts and vanilla. Spread in baked crust.

3. Bake about 25 minutes or until edge is set but chocolate appears moist in center.  Cool completely in pan on wire rack, about 1 hour. To serve, top each slice with whipped cream.



Brunch Oven Omelet

Holiday inspiration - go easy on yourself and de-stress not everything has to be made from scratch.  Add store-bought caramel rolls and Muffin's, cut up fruit and one of those tasty orange juice blends and you will have a great hassle free brunch.
1/4 cup butter or margarine
18 eggs
1 cup sour cream
1 cup milk
2 teaspoons salt
4 medium green onions chopped (1/4 cup chopped fresh parsley

1. heat oven to 325. In 13 x9 inch (3 quart glass baking dish, melt butter in oven; tilt dish to coat bottom.

2. In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended.  Stir in onions.  Pour into baking dish.

3. Bake uncovered about 35 minutes or until eggs are set but moist.  Sprinkle with parsley.

Bacon and Swiss Quiche

Here is a wonderful Breakfast Quiche for the Holiday's when you have guest over.  Another recipe from Betty Crocker Christmas Cookbook.

Pastry

1 cup all purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Quiche

8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion (I like chives)
4 eggs
2 cups whipping (heavy) cream or half and half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

additional crisply cooked crumbled bacon, if desired for topping

1. In a medium bowl, mix flour and 1/2 teaspoon salt.  Cut in shortening, using pastry blender or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas.  Sprinkle with cold water. 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball.  Shape into flattened round on a lightly floured surface.   Wrap flattened round on lightly floured surface.  Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.   This allows the shortening to before slightly firm, which helps make the baked pastry more flaky.  If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 425 degrees. Roll pastry on lightly floured surface, using floured rolling pin, into circle dish or glass pie plate.  Fold pastry into fourths; place in quiche dish or pie plate. Unfold and ease into dish, pressing firmly against bottom and side.

4. Sprinkle bacon, cheese and onion in pastry lined quiche dish. In large bowl, beat eggs slightly with fork or wire whisk.  Beat in remaining ingredients. Pour into quiche dish.

5. Bake 15 minutes, reduce oven temperature to 300 degrees and bake about 30 minutes longer or until knife inserted in center comes out clean. Sprinkle with additional bacon.  Let stand 10 minutes before serving.

Seafood Bisque

This is one of my new finds from a cook book from Betty Crocker So I can't the credit for it but I can sure share it with you.

Ingredients

1/3 cup butter or margarine
1/3 cup all purpose flour
2 cans (14 oz each) chicken broth
4 coups (1 qt) half and half
1/2 dry white wine or water
1/2 cup chopped drained roasted red bell peppers (from a 7 oz jar)
12 oz cod fillet, cut into 1  inch pieces or any other fish that you prefer
12 oz uncooked peeled deveined medium shrimp, thawed if frozen and tail shells removed
1/2 cup basil pesto
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

1. In a 4 quart Dutch Oven, melt butter over medium high heat. Stir in flour. Gradually stir in broth, half and half and wine. Stir in bell peppers and cod.  Heat to boiling, stirring occasionally.

2. Stir in shrimp.  Simmer uncovered 2 to 3 minutes or until shrimp are pink.  Stir in pesto, salt and pepper.

Chicken and Sausage Gumbo Ya-Ya

Here's another great recipe from my Country Soup cook book.

1/4 cup all purpose flour
1 teaspoon dried thyme leaves, crushed
1 3/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces (or chicken breast)
2 tablespoons vegetable oil
1 pound smoked sausage, cut into 1 inch pieces
1 can (10 3/4 ounces) campbell's condensed chicken broth
1 can (about 14 1/2 ounces) diced tomatoes
2 teaspoons hot pepper sauce
1 large onion; chopped  about (about 1 cup)
1 large green bell pepper, chopped (about 1 cup)
3 stalks celery, sliced (about 1 1/2 cup)
2 bay leaves
1 package (10 ounces) frozen cut okra, thawed
Hot cooked rice (optional)


1. Mix the flour and thyme in a gallon size resealable plastic food storage bag. Add the chicken and shake to coat.

2. Heat the oil in a 12 inch skillet over medium high heat.  Add the chicken and cook until it's well browned, stirring often.  Remove the chicken from the skillet.  Add the sausage to the skillet and cook until it's well browned, stirring often.

3.  Stir the chicken, sausage, soup, broth, tomatoes, hot pepper sauce, onion's green bell pepper, celery, bay leaves and okra in a 6 quart slow cooker.

4. Cover and cook on low for 8 to 9 hours or until the chicken is cooked through.  Remove the bay leaves. Serve with the rice, if desired.

Durango Chili

Here's another wonderful Recipe from my country soup book.


3 tablespoons vegetable oil, divided
1 pound ground beef
1 pound boneless beef top sirloin steak, cut into 1/2 inch cubes
2 medium onions, chopped
1 green bell pepper, chopped
4 cloves, minced
2 cans (about 14 ounces each) diced tomatoes, undrained
1 can (10 3/4 ounces) condensed beef broth plus 1 can water
1 bottle (12 ounce beer)
2 cans (4 ounces each) diced green chiles, undrained
1/4 cup plus 1 tablespoon chili powder
1/4 cup tomato paste
3 to 5 jalepeno peppers, minced (omit if you don't want the heat)
2 bay leaves
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
2 cans (about 15 ounces each) pinto or kidney beans, rinsed and drained
Shredded cheddar cheese
sliced green onions

Heat 1 tablespoon oil in Dutch oven over medium-high heat. Brown ground beef, stirring to break up meat. Add cubed beef; cook stirring occasionally, until meat is lightly browned. Transfer meat to a medium bowl.

Heat remaining 2 tablespoons oil in Dutch oven over medium heat. Add onions, bell pepper and garlic; cook until tender.  Return meat to Dutch oven.   Stir in tomatoes, broth, water, beer, green chiles, chili powder, tomato paste, jalapenos, bay leaves, salt, cumin and black pepper.  Bring to a boil.  Reduce heat and simmer, partially covered, 2 hours or until meat is very tender. Stir in beans.  Simmer, uncovered until heated through.  Remove and discard bay leaves before serving. 

Top with cheese and green onions.

Penne Pasta with Sausage Fennel

This is a recipe that I found from Fine Living magazine.

 

Kosher salt
4 Tbs. extra-virgin olive oil
12 oz. sweet Italian sausage, casings removed
2 medium yellow onions, halved and thinly sliced (about 3 cups)
1 large fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced crosswise (about 4 cups)
2 Tbs. chopped fresh sage
1 cup lower-salt chicken broth
10 oz. dried penne
1 oz. finely grated Pecorino Romano (1 cup using a rasp grater); more for serving
Freshly ground black pepper

---

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked through, about 5 minutes. Use the spoon to transfer the sausage to a paper-towel lined plate and pour off any fat left in the skillet.
Set the skillet over medium-high heat and add the remaining 2 Tbs. oil and the onion.Cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Stir in the fennel, sage, and 1/4 tsp. salt. Lower the heat to medium and cook, stirring occasionally, until the fennel is softened and the onion is golden, about 5 minutes. Add the cooked sausage and chicken broth and cook, stirring, until heated through, about 2 minutes.
Meanwhile, cook the penne in the boiling water, stirring occasionally, until cooked through, 10 to 11 minutes. Reserve 1 cup of the pasta water and drain the pasta in a colander. Return the pasta to the pot over medium-high heat and stir in the sausage mixture until well combined. Remove from the heat and stir in the cheese, 1/4 tsp. pepper, and enough reserved pasta water to moisten, if necessary. Distribute among 4 bowls and sprinkle with additional cheese.

 

 

nutrition information (per serving):
Calories (kcal): 640; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 8; Protein (g): 23; Monounsaturated Fat (g): 16; Carbohydrates (g): 70; Polyunsaturated Fat (g): 3.5; Sodium (mg): 1030; Cholesterol (mg): 30; Fiber (g): 8;

photo: Scott Phillips

From Fine Cooking 119 , pp. 14

Tomato-Basil Crab Bisque

The key to making sure that you have all the shells out of the crab is to lay out the crab on a baking sheet in a oven at 300.  The shell's will turn to a pink color. This way you will know that there are shells and you need to pick them out.   Much better then eating them in the Bisque.

Ingredients

1 tablespoon butter
1/2 cup chopped onion
1 can (8 ounces) hunts tomato sauce with roasted garlic
1 cup half and half
1 cup coarsely chopped cooked crab meat
1/2 cup chicken broth
1/4 teaspoon salt
1/8 ground black pepper
1/4 chopped fresh basil leaves.

1. Melt butter in a medium saucepan over medium high heat.  Add onion; cook 3 minutes or until tender stirring frequently.

2.  Add tomato sauce, half and half, crab, broth, salt and pepper. Bring just to a boil; reduce heat to low. Cover tightly and simmer 5  minutes. Sprinkle with basil before serving.

Art Smith's Roasted Vegetable Oven-Baked Frittata

This recipe is from my Diabetic Living magazine. Art Smith use to be Oprah's Chef. Since my hubby has diabetes's and we've had a few scares with his health lately I've decided to try to make better healthier dishes for him. Which unfortunately, that means I'll be making two different meals. Most of the time I can get my daughter who is 12 to try just about anything but not my picky 15yr son.

Ingredient

Servings 8 (1/8) Frittata each
Carb per servings 4 g
Prep 15 minutes, roast time 15 minutes
Bake 22 minutes - let stand 10 minutes before cutting

1 cup thin red onion wedges
1 cup sliced fresh cremini mushrooms
1 cup red sweet pepper strips (1 medium)
2 teaspoons olive oil
1/2 cup coarsely chopped fresh baby spinach
2 ounces goat cheese
24 egg whites, beaten or 3 cups pasteurized liquid egg whites
2 tablespoons snipped fresh oregano

Preheat oven to 400 degree.  Lightly coat a 15x10x1 in ch baking pan and a 3 quart rectangular baking dish with nonstick cooking spray. In a large bowl toss together onion mushrooms, sweet pepper, olive oil 1/4 teaspoon coarse salt, and 1/4 teaspoon black pepper. Spoon evenly into prepared 15x10x1 inch baking pan. Roast 15 to 20 minutes or until vegetables are tender.

In a large bowl toss together roasted vegetables mixture and spinach.  Spread in a prepared 3 quart baking dish. Dot with small pieces of goat cheese.  Pour egg whites over top. Bake 22 to 30 minutes or until a knife inserted in the center comes out clean.

Let stand 10 minutes before serving. Sprinkle with oregano.