all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Thursday, April 28, 2011

Loose Savoy Cabbage Rolls




Don’t be wrinkling your nose at cabbage ~ it's one of the most misunderstood vegetables!  

Cabbage was popular with the ancient Romans and Greeks.  For medicinal purposes, early Romans blended lard with the ashes of burnt cabbage to make an ointment for disinfecting wounds.  It is rich in nutrition and fiber and an outstanding source of Vitamins A, C, E and B.   

Even more amazing is that cabbage is known for a specialized, naturally occurring, nitrogenous compound known as indoles.  Current research points out that indoles can lower the risk of various forms of cancer.  And it’s low in calories!




There are many types of cabbage and this time I took a walk on the wild side and used the yellowish-green ruffled, lacy leaves of pretty Savoy cabbage.  Bill and I are big fans of cabbage rolls and I make them occasionally but this recipe for loose cabbage rolls is quicker and just as delicious.  Instead of cooking the head of cabbage, pealing off and stuffing the leaves, the cabbage is sliced, combined with the remaining ingredients and baked in a casserole dish.

I hope you give this a try! 

Loose Savoy Cabbage Rolls 

Ingredients:
1 pound extra lean ground beef
1 onion, chopped
3 garlic cloves, chopped
1 small bell pepper, chopped
1 tablespoon Worcestershire sauce
¾ cup long grain rice
1o ounce can sliced mushrooms, drained
2 (14 ounce) cans stewed tomatoes
1 medium head Savoy or green cabbage, sliced
Salt and pepper to taste

Method:

Brown meat, onion, garlic and peppers in a large skillet until meat is cooked.
Blend in Worcestershire sauce, rice, mushrooms and tomatoes.
Season with salt and pepper.
Layer sliced cabbage and meat mixture in a large baking dish.
Cover and bake at 350 for 1 hour or until cabbage is tende
and tomato liquid is absorbed.
Serves 4 

ENJOY!!!   IT’S DELICIOUS!!!




Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 


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Monday, April 25, 2011

Smothered Cube Steaks



The days are still chilly and rainy here and there’s not much cooking on the grill yet.  If I can’t have cube steaks on the grill, here’s the next best way to serve them.  It’s the comfort food way for sure. 

Cube steaks are not shaped like cubes at all, which is what you would think upon being introduced to them the first time.  Instead, cube pertains to the imprint on the meat when it goes through a tenderizing machine.  The steaks are more oval with jagged edges.  


Uncle Jake & Aunt Phyl


Regressing to the grill ~ one time, years ago, when we visited Uncle Jake and Aunt Phyl at their home in Pickerington, Uncle Jake said he was throwing cube steaks on the grill for the cookout at their pool party.  Who could imagine?  I’d never heard of anyone grilling them and thought they would be dry and tough.  I was wrong and they were great!

 This cube steak recipe I have for you today bakes cube steaks into a savory tenderness smothered in gravy with tasty mushrooms in the mix.  If you like cube steak, you must try this version ~ they’re as tender as a mother’s love! 

Smothered Cube Steaks 

Ingredients:

4 cube steaks
1 can cream of mushroom soup
½ can milk
8 ounces fresh mushrooms, sliced
1 tablespoon Worcestershire sauce
½ teaspoon pepper

Method:

Place steaks in a baking dish coated with cooking spray.
In a bowl, mix together remaining ingredients.
Pour mixture over cube steaks.
Bake at 350 degrees for 1 hour.


ENJOY!!!




Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 




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Sunday, April 24, 2011

Happy Easter!



More than Easter bunnies

And chocolate eggs galore
Is the cross of Calvary
The sacrifice of our Lord
For Jesus is the reason
We all can celebrate
And come to Him to freely receive
His love and saving grace


M.S.Lowndes





Here’s Wishing You All

a

Happy Blessed Easter!





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Friday, April 22, 2011

Peach-Pecan Muffins




Baking doesn’t get much easier than homemade muffins.   They’re easy to whip up and fill the house with a great fragrant aroma while they are baking. 



I don’t recall ever having a muffin filled with peaches so I had to try this recipe when I saw it in a recent Southern Living magazine.  The recipe makes a thick batter and the muffins rise well as they bake.   The spicy cinnamon complements the flavor of the peaches while the crunchy streusel topping is not overly sweet. 



These muffins are perfect with leisurely sips of coffee or tea! 





Peach-Pecan Muffins



Pecan Streusel:

½ cup chopped pecans

1/3 cup firmly packed brown sugar

¼ cup flour

2 tablespoons melted butter

1 teaspoon cinnamon



Muffins:

1½ cups flour

½ cup granulated sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

½ cup butter, melted

¼ cup milk

1 large egg

1 cup frozen sliced peaches, thawed and diced



Method:



Prepare streusel: 

Stir together pecans and next 4 ingredients until crumbly.



Prepare muffins: 

Preheat oven to 400 degrees.

Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.

Stir together butter, milk and egg; add to dry ingredients, stirring just until moistened.

Gently stir in peaches.

Place paper baking cups in (12-cup) muffin pan.

Spoon batter into cups, filling two-thirds full.

Sprinkle with Pecan Streusel.

Bake at 400 degrees for 20 to 25 minutes; or until a wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 minutes, remove from pan.

Serve warm or at room temperature.





Delicious!







Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 







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Friday, April 15, 2011

Today is Our 44th Wedding Anniversary!

Our wedding day!




Las Vegas, one of our fave vacation spots!



When it comes to anniversary gift buying, I read that “groceries” is the gift for a 44th wedding anniversary.  That doesn’t sound real exciting to me and Bill doesn’t even like to go grocery shopping so we won’t be giving each other groceries today.  Instead, Bill is taking me out to one of our favorite restaurants for a delicious dinner this evening.  There won’t be any cooking or recipes here today!



It has been an incredible 44 years and I am astonished with how fast these years have flown by.  Bill is a kind and caring man ~ the love of my life.  It was his great sense of humor that attracted me 46 years ago and there’s still no one who can make me laugh the way he does.



We have been blessed with 2 incredible sons, Bill, Jr. and Matt; Matt’s wonderful pretty wife, Kathy and their darling son, Matthew:  our amazing grandson.  And, by the way ~ Bill has already given me the best gift ever ~ his love!





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Tuesday, April 12, 2011

Tangy Baked Pork Chops

I am a big fan of coating pork with a mustard preparation.  It not only amplifies the meats flavor, it also seals in the juices to make a tender cut of meat.  I even converted Bill ~ he’s a huge fan of pork but not of mustard like I am.  Thankfully, our tastes change sometimes and now he really enjoys meat spread with Dijon mustard or grainy mustard.

These pork chops are really tangy with the mustard and lemon juice in the dish.  They are a perfect combo; turning into a flavorful sauce for the pork chops.  I hope you give this a try!




Now, I’d like to take a moment to thank Moogie and Pap for the great book I won in the contest on their blog.  It’s Growing at the Speed of Life by Graham Kerr.  This book starts from the ground with information for gardening through to harvesting and cooking methods for appealing dishes.  It has engaging writing by the “Galloping Gourmet” that is very informative.  Thanks so much Moogie and Pap! 


Tangy Baked Pork Chops 

Ingredients:

2 pork chops, ¾” thick
¼ cup Dijon mustard
3 tablespoons lemon juice
½ cup bread crumbs
¼ teaspoon each, salt and pepper
1/8 teaspoon garlic powder

Method:

Coat baking pan with cooking spray.
Trim chops of fat.
Place bread crumbs on a plate and combine with salt, pepper and garlic powder.
In a bowl, stir together mustard and juice.
Coat chops with mustard mixture.
Dredge in bread crumb mixture.
Bake at 375 degrees for 20 minutes.
Turn chops over and bake for another 10-15 minutes or until done.
Serve



ENJOY!!!





Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 



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Friday, April 8, 2011

Shrimp and Ham over Angel Hair Pasta



This delicious dish takes a short amount of time to throw together and if you like pasta, shrimp and ham, this just may be the recipe for you. 

“Angel hair” is the Americanized name for the Italian word cappellini, literally meaning “thin hair.”  The pasta is very fine and excellent with delicate sauces.  The sauce in this recipe is light with just the right ingredients to complement the pasta.  The ham renders a wonderful smoky flavor to the dish with the Rotel tomatoes adding a touch of heat to the shrimp and ham. 

This is a savory dish that makes meal time a snap and your family and friends will love it!

Shrimp and Ham over Angel Hair Pasta

Ingredients:

1 pound medium shrimp, peeled and de-veined
1 pound steak ham, diced into small pieces
1 (10-ounce) can Rotel diced tomatoes and green chilies
1 small onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon cornstarch
1 cup water
¼ teaspoon salt
½ teaspoon pepper
1 pound angel hair pasta, cooked according to package directions


Method:

In a large skillet on medium high heat, add olive oil and garlic and onions, cook for 2 minutes.
Add ham and sauté for 3 minutes. 
Remove to a bowl and set aside.
In skillet, add tomatoes and onions. 
Cook slowly for 10 minutes.
Add cornstarch and water; combine well and cook for 5 minutes.
Meanwhile cook pasta.
Add ham and shrimp to skillet mixture.
Bring to a boil, lower heat and cook for about 5-7 minutes until shrimp is cooked.
Serve over hot pasta.

4 servings


YUM!!!


Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 


Today is the last day to enter my friend Bo’s great Le Crueset giveaway, so go visit him at Bo’s Bowl!




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Tuesday, April 5, 2011

Tilapia with Tomatoes and Sour Cream



Tilapia is a pleasant mild white fish that wins most folks over easily.  It is the world’s number two farmed fish; trailing carp, which means it is reasonably priced and readily available. 

I love sauces, especially when they involve sour cream.  Add Rotel tomatoes and sour cream to the tilapia along with a good dose of garlic for a fish packed with lots of tasty flavors.  

This dish makes a re-visit here often.  I hope you like it also!


Tilapia with Tomatoes and Sour Cream

Ingredients:

3 tilapia filets
Salt and pepper to taste
1 (10-ounce) can Rotel tomatoes
4 cloves garlic, minced
3 tablespoons sour cream

Method:

Place tilapia in a baking dish coated with cooking spray.
Sprinkle with salt and pepper.
Combine remaining ingredients in a bowl.
Pour over tilapia.
Bake at 375 degrees for 20-25 minutes until sauce is thick and creamy.


DELICIOUS!!!




Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 



For a chance to win my friend Bo’s great Le Crueset giveaway, visit Bo’s Bowl!




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Friday, April 1, 2011

Saucy Sloppy Joes



I love sloppy joes ~ they aren’t just for kids, are they?

It’s something I have tried many recipes of.  This recipe is adapted from one that was in The Chicago Tribune years ago.

It’s the addition of cranberry sauce and liquid smoke with all the spices that makes it really tasty.  I know, you’re probably saying “cranberry sauce?”  It’s a great surprise ingredient!  It really adds to the flavor and does not make the sloppy joes overly sweet.

If you like sloppy joes, you must try this; it’s a keeper for sure! 

Saucy Sloppy Joes 

Ingredients:

2 pounds ground beef
1 medium onion, chopped
1 tablespoon dry mustard
½ teaspoon paprika
½ teaspoon celery seeds
2 teaspoons garlic powder
2 tablespoons chili powder
1 tablespoon liquid smoke
1 teaspoon salt
½ teaspoon pepper
8 ounce can jellied cranberry sauce
1 cup ketchup
Hamburger buns, split and toasted

Method:

Brown ground beef in skillet with chopped onions.
In a bowl, combine remaining ingredients and stir well.
Add bowl contents to ground beef.
Cover.  Simmer on low heat for close to 45 minutes to let the
flavors blend.
Spoon onto hamburger buns and serve. 

This is an excellent tasty sandwich!   ENJOY!!!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

For a chance to win my friend Bo’s great Le Crueset giveaway, visit Bo’s Bowl!


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