Old Fashioned Chuck Roast w/Potatoes, Carrots and Onions

I remember it vividly!

It’s “chuck roast,” Mom corrected me, on the day I blurted out “pot roast.”  Must've been because she didn't want the cattle on our farm to be offended... 😉

Turn Your Easter Ham into a Lighter Ham Tetrazzini!

When Easter's over, wow those around your dinner table with this tasty ham dish!

I’ve made Turkey Tetrazzini from time to time, but this slightly adapted recipe from Cooking Light, replacing turkey with ham, caught my eye.  It’s filled with the same great tetrazzini flavors and is easy to make also, however, it’s that touch of horseradish that takes it up a notch!

Ummm, mmm! Baked Orange Roughy Spread with Horseradish ~ Dijon and Parmesan

The smooth pearly white meat of orange roughy is liked for its mild, delicate flavor as well as its ease of cooking.  It’s a great choice for those who don’t like the “fishy” taste of fish.

Orange roughy is native to the waters of Australia and New Zealand, and is a versatile fish that is highly adaptive to a vast array of recipes and seasonings.  

It can survive most cooking methods, with the moist, large flaked meat holding together well after cooking.

The fish is naturally low in cholesterol and fat ~ jam-packed with proteins and other vital nutrients ~ a healthy substitute for any lean meat.

 

A creamy spread of Dijon mustard, Parmesan, a little mayonnaise, and a hint of horseradish tops these baked fillets.  The fish was delicious — so simple to prepare — yet so tasty.  

I have to say ~ all these ingredients work together quite well ~ it's all about the delightful kick from the horseradish and Dijon mustard!


Baked Orange Roughy with Horseradish Dijon and Parmesan

Ingredients:

2 (6 ounce) orange roughy fillets
2 tablespoons lemon juice
½ cup Parmesan cheese, grated
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons horseradish
½ teaspoon seasoned pepper
Hungarian paprika

Method:

Preheat oven to 400°.
In a small bowl mix together, juice, cheese, mayonnaise, mustard, horseradish and pepper.
Place fillets in 13 x 9-inch baking dish sprayed with cooking spray.
Spread with Parmesan mixture.
Sprinkle with paprika.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
Printable recipe


Happy cooking!

Beets with Horseradish

You just never see many beets as they’re usually hiding out in the ground.  Cooks seldom serve them and actually they aren’t even talked about much in the vegetable world.  But, we love them here and pull them out of the ground to make their appearance on the dinner table often. 

Beets have been around since the days of the ancient Greeks and Romans.  In fact, they were supposedly growing in the Hanging Gardens of Babylon, one of the wonders of the ancient world. 

In the vegetable world, beets have the highest sugar content, but have only 75 calories per cup.  They are loaded with vitamins and have many health benefits, such as combating acidosis, normalizing blood pressure, detoxifying the liver, having healing powers for gastric ulcers and gout and aiding constipation.  Regarding anemia:  the high iron content in beets regenerates red blood cells and supplies fresh oxygen to the body.  And should you suffer from dandruff, mix a little vinegar to a small cup of beet juice.  Massage it into your scalp; leave it on for an hour and rinse.  Do this daily and the dandruff will soon disappear but you will smell awful!

Once you’ve tasted fresh beets at their peak in summer and early fall, you will enjoy their good taste and sweetness.  They can be eaten raw, steamed, roasted or sautéed but our favorite way of enjoying them is boiled and served with a horseradish sauce.  This is a simple recipe that’s full of flavor!

Beets with Horseradish

Ingredients:

4-5 beets

2 teaspoons butter

2 tablespoons red wine vinegar

2 teaspoons horseradish, white prepared

¼ teaspoon dried thyme

Salt and pepper, to taste

Method:

Place beets into a deep saucepan and cover with water.

Cover the pot and bring the water to a boil over high heat.

Turn the heat down to medium and cook 25-50 minutes until fork tender.

The cooking time depends on the size of the beets.

Pull skin off and slice.  Set aside.

In a skillet, melt butter.

Add remaining ingredients, mixing well.

Place beets in skillet and toss to coat.

Serve

ENJOY!!!

Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway. 

Baked Catfish with Horseradish Butter

Catfish aren’t the prettiest thing to look at! They have a face only a mother would love; but, we really enjoy the unique flavor of catfish. 

I know catfish is supposed to be fried and it’s probably a sin not to do that; but, this recipe is great with its lowered fat intake. Fresh fish is likely one of the healthiest, low-fat foods you can eat.  Not only is baking fish the best method, it’s also the quickest and easiest way of preparing it. 

 The horseradish in this recipe gives it a little zip along with the green onions and the great simple flavors blend perfectly with the catfish.  If you like catfish, you’ll really be surprised with how tasty this is!

Baked Catfish with Horseradish Butter

Ingredients:

4 (6-ounce) catfish fillets

¼ cup chopped green onions

1½ tablespoons butter, softened

2 tablespoons horseradish

1 tablespoon lemon juice

½ teaspoon sea salt

Method:

Heat oven to 450 degrees.

Place fillets in a 13 x 9-inch baking dish,

Mix remaining ingredients until blended.

Spread horseradish butter mixture over each fillet.

Bake 12-15 minutes or until fish is just cooked through.

Broil to brown, if desired.

ENJOY!

Don’t forget to enter my $60 Le Creuset, CSN giveaway posted on August 11, 2010. 

Be sure to visit my friend Linda's, my kind of cooking, great blog for a chance to win her wonderful cookbook with lots of easy, delicious recipes! 

Check out another great giveaway at Bo's Bowl.  He has fantastic recipes and tells great stories connected with his good Southern cooking!

Smoked Salmon Pâté

Salmon in a Clear Stream

 

Michael S. Quinton 

Pâtés are snacks up-graded a notch.  I love pâté as an appetizer or as a snack at a party.  Bill loves liver pâté, especially the duck liver pâté made by our local butcher.  I go more for the pâtés including salmon, vegetables, smoked fish and cheese.

Pâté is a mixture of ground meat and fat minced into a spreadable paste.  There are many additions, such as:  wine, herbs, vegetables and spices.  The French and Belgian cooks bake pâté in a crust as a loaf or pie.  

This Smoked Salmon Pâté recipe is out of a cookbook that I picked up in Springfield, KY on a recent visit.  Not only does it contain a lot of wonderful recipes, it also is filled with interesting history about Washington County, KY; going back to the days of Abraham Lincoln.

Smoked Salmon Pâté is a delicious savory appetizer!  It improves with setting so it can be made a day ahead of time easily.  It is mouthwatering on crackers; however, it also makes an excellent luncheon spread for a sandwich.  It’s delicious!

Smoked Salmon Pâté

Ingredients:

1 pound can salmon

1 (8 ounce) package cream cheese

2 tablespoons grated or finely chopped onion

1/8 teaspoon salt

1 tablespoon lemon juice

¼ teaspoon pepper or dash of Tabasco

1 tablespoon prepared horseradish

Chopped pecans

Parsley

Paprika

Method:

Drain salmon and remove skin and bones.  Flake and combine with next 7 ingredients.  Chill several hours.  Garnish with chopped nuts, parsley or paprika.  Serve with crackers.

A great pâté for your Super Bowl party!