Friday, August 27, 2010

Crock Pot Goulaush

I don't have another name for this - I put it together on the fly. I didn't take a picture b/c it just looks like goulaush - which doesn't look so pretty - but tastes amazing:)

Jen's Crock Pot Goulaush
6 sausages (your preference - mild, sweet, hot)
1 bag of frozen hasbrowns (the cubed kind - not the shredded kind)
1 diced onion
2 cans of cream of mushroom soup (or whatever cream of ... you have on hand)
Bag of fresh (or frozen) broccoli
2 cups shredded Colby Jack cheese
Salt and pepper to taste

Add all ingredients except cheese together. Cook in your crock pot on high for 4 hours - stirring occasionally. The last 30 - 45 minutes, add the cheese.

Monday, August 23, 2010

Green Chile Sauce

I bought 25lbs of roasted green chiles - so you'll probably see a bunch of recipes with those in it (if you don't have fresh roasted chiles - you can use canned)
I found this recipe - it's a Bobby Flay recipe so you know it's good!! The honey really balances out the heat nicely.
Green Chile Sauce – Bobby Flay
2 poblano chiles, grilled, peeled, seeded, and chopped (I used green chiles)
1 medium white onion, grilled and chopped
1 to 2 cloves garlic, chopped
2 tablespoons chopped fresh epazote, or fresh oregano leaves
1/4 cup cold water
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.

*Obviously - I multiplied this recipe. I poured the sauce into containers to freeze so that we can enjoy this deliciousness year round

Sunday, August 15, 2010

Ode to Parmesan

My husband called me a few days ago and asked what we were having for dinner. This is pretty odd. He loves everything I make - so requests are pretty rare. He told me that he was starving and that he really wanted me to make spaghetti and meatballs with a Ceasar salad on the side.

I don't really have a recipe for these meatballs - I didn't measure anything. I used ground turkey, pesto sauce, italian style breadcrumbs, salt, pepper and sauteed onions - I'll measure next time and post the recipe.

Anyhow... my husbands comment about this meal (other than it hitting the spot) was about the Parmesan. "I love that you have been using fresh parmesan - everyone should - it makes a HUGE difference".

He is right - and I thought you should know about it too!! I just buy a chunk at the grocery store and use my cheese slicer to shave a little on lots of things! It really 'bumps up' the presentation factor and the taste difference is wonderful!

Tuesday, August 3, 2010

Meatloaf - Bacon Cheeseburger Style

As I've mentioned - I recently moved. Before the move, I was using up all of my 'freezer stuff' for dinners. Now, we are in the new house, I've been too busy to even hit the grocery store so the only thing I had in my freezer was 1 lb of ground beef.

It's hard for me to come up with ideas to use with ground beef. It's basically burgers, spagetti, burritos, etc...
Then it hit me - meatloaf - but kicked up somehow... this is what I came up with:

Meatloaf - Bacon Cheeseburger Style
1 lb ground beef
1 15 oz can of diced tomatoes (with the juice)
1/2 an onion, diced
1 lb bacon, crumbled
1 1/2 c cheddar cheese, shredded
1 stack of Ritz crackers, crumbled
Salt, Pepper, Garlic Powder all to taste

Combine all ingredients in a bowl and mix with your hands. After it is all incorporated, put into a 9x13 casserole. Bake at 350 for 45 minutes.

When you put the meatloaf in the oven - it will be a solid(ish) piece. When it is done cooking, the meatloaf will be surrounded by a 'soup.' It's the juice from the can of the tomatoes, as well as the water that has cooked out of the tomatoes. This 'soup' keeps the meatloaf nice and moist - I had hoped that would happen and it did!! A little 'bonus' for me!

I used a slotted spoon to serve - so that all that is left on the plate is that delicious, moist meat. Sweets said "this is the best meatloaf I have ever had in my life" he is a good husband who compliments my food often - but he was raised having his mothers meat loaf as one of his favorite dinners - so I was pretty dern proud of myself:)

Sunday, August 1, 2010

Ham & Broccoli Bake

I am in the middle of moving from one side of town to the other - so when I heard little stomach growls from my kids - I knew I needed to whip up something FAST! This is what I whipped up...
This recipe is so versatile. You really can use any protein, veggies and cheese you like.
Ham and Broccoli Bake
2 cups Diced Ham
1 cup Velveeta cheese, diced
1 cup sauteed onions
2 cups broccoli (steamed or frozen and thawed)
Salt & pepper to taste
Pillsbury "pizza crust"
Sautee your onions, add ham, broccoli and cheese. Mix. Spread out pizza crust on a baking sheet (rectangular). Spoon mixture onto the middle of the pizza dough. Bring opposite corners of the dough together and pinch. Fill in the gaps by pinching the dough together so that the the mixture is completely enclosed (we don't want any of that goodness oozing out).
Bake at 400 for 20 minutes or until the dough is nice and browned. Pull out of the oven and brush with melted butter. Let rest for about 5 minutes and slice into servings. Serves 2 adults and 3 little ones...
*I always have a pack of Farmland diced ham in my fridge - awesome in a pinch


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