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Sunday, January 31, 2010

Mamaw's Hash


Now that you finished your pot roast, today you can make Mamaw's hash.  This is what Mamaw always made with our leftover roast.  It is very easy and is a soupy beef stew.  I know it doesn't sound that great but it is very tasty and warming on a cold day.


The players!



Chop roast into bite size pieces.



Peel potato, chop into chunks, quarter onion and separate into individual pieces.  Put all the players in a pot and bring to a boil.  Then reduce and simmer for one hour.




Happy Eating!


The recipe:
Hash

3 cups left over roast
1 large russet potato
1 medium onion
1 32 oz. beef broth

Chop roast into bite size pieces.  Quarter onion and peel into individual pieces.  Chop potato into large chunks. 

Put all the ingredients into a stock pot and bring to a boil, then reduce to a simmer.  Simmer on low heat uncovered for 1 hour.

Serve with hot buttery cornbread.

Happy Eating!

Saturday, January 30, 2010

Slow Cooked Pot Roast

Weekend comfort food.  When I was growing up we usually had this meal on Sunday.   This is a very easy recipe to cook.  It cooks slow and low all day, no fuss, no mess.  I like one pot meals.  Mostly my hubbie likes one pot meals.   The agreement is whoever cooks the other one cleans.  Of course I do most of the cooking so he has to clean.  He swears that I mess up every dish in the kitchen.  But I contend that I only use what is necessary!  This recipe can be cooked in your slow cooker.  Makes it easier if your not home all day.  Hope you make it and enjoy it as much as I did.


Season roast and place in a large baking dish.  Add beer or beef broth, water, mushrooms, onion, carrots, and potatoes to baking dish.  Cover and back @300 degrees for six hours.



Remove from oven.



 Remove some of the liquid to make gravy taste and re-season if necessary.



One tablespoon of cornstarch



Add water and make a slurry to thicken gravy.



Add slurry to juice to make a thickened gravy.






Happy Eating!




RECIPE:

Slow Cooked Pot Roast

2 ½ pound Top Round Roast
1 lager style beer *
1 cup water
½ cup baby Bella mushrooms sliced
½ sweet onion sliced and quartered
3 carrots sliced in half
3 medium red potatoes quartered
Salt and pepper to season meat
1 tablespoon of cornstarch
1 tablespoon of water

Season roast and place in a large baking dish.  Add beer, water, mushrooms, onion, carrots, and potatoes to baking dish.  Cover and back @300 degrees for six hours. 

Note:  This can also be made in your crock-pot on low 6 to 8 hours.

Remove from oven.  Remove some of the liquid to make gravy taste and re-season if necessary.   Make a slurry with cornstarch and water to thicken gravy.

Serve with gravy on top.

* Beef broth can be substituted for the beer.

Happy Eating!

Serves 4

Wednesday, January 27, 2010

Apple Spring Rolls

Another version of spring rolls.  This time it is sweet not savory.  You can use any fruit filling you like just make sure it is not runny.  Hope you try this as a fun desert.  We had fun making them and eating the as well!!!!



Players!



Peel and chop apple.



In a small skillet add chopped apple, cinnamon, sugar,  pecans and some water over medium heat.  Cook stirring constantly for about 10 minutes.  You want the apples to start getting tender.  Your choice on how tender you want them.  Remove from heat when your there and set aside to cool a bit before you roll them in the wrappers.



This is how mine looked after cooking.  I left mine with a little crunch.



Lightly oil a baking sheet pan.



Place a wrapper on the counter, with a corner pointing at you.  Put approximately 2 tablespoons of the filling in the center of the wrapper.



Fold the nearest corner of the wrapper up covering the filling.





Fold in the two sides



Keep rolling



finish by rolling away from you and moisten the very end with a dab of water to help stick.



Brush oil onto a cooking sheet and the tops of the spring rolls very lightly with oil, sprinkle with cinnamon sugar and finely chopped pecans.



Finish rolling and then bake @ 350 degrees until lightly brown, about 20 minutes.



Remove from the oven and cool before cutting.







Recipe:
Apple Spring Rolls

Spring roll wrappers
1 granny smith apple, peeled and chopped
½ teaspoon cinnamon
¼ cup pecans, chopped
Vegetable oil
Cinnamon sugar

Make 6 rolls:

Peel and chop apple.  In a small skillet over medium heat, cook apple, cinnamon and pecans with a tablespoon of water for about 10 minutes.  Remove from heat. Set aside to cool.

Place a wrapper on the counter, with a corner pointing at you.  Put approximately 2 tablespoons of the filling in the center of the wrapper.  Fold the nearest corner of the wrapper up covering the filling.  Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick.

Brush oil onto a cooking sheet and the tops of the spring rolls very lightly with oil, sprinkle with cinnamon sugar and finely chopped pecans.  Bake @ 350 degrees until lightly brown. 

Serve alone or with some vanilla ice cream.

Happy eating!!

Tuesday, January 26, 2010

Chicken Spring Rolls

Hummm, what to do with leftover chicken?  How about Spring Rolls?  I think this is the ticket for my leftovers.  Hope you like them.  They were really easy to make and is fun to enlist the whole family in making them.  They are baked and not fried so much healthier for you and me!  Have fun.


The Players!



Heat oil in a wok or deep skillet until very hot.  Add coleslaw mix, meat and stir fry sauce and stir for 2 to 3 minutes until hot and incorporated.  Take off heat and set aside.


When meat is cool begin to roll your rolls.  Place a wrapper on the counter, with a corner pointing at you.



Put approximately 2 tablespoons of the filling in the center of the wrapper.  Fold the nearest corner of the wrapper up covering the filling.



Fold in one side



and then the other.



and finish by rolling away from you.  Moisten the very end with a dab of water to help it stick.


Brush oil onto a cooking sheet and the tops of the spring rolls very lightly with oil, sprinkle with sesame seeds and bake @ 350 degrees for about 20 minutes or until lightly brown.

Happy Eating!




The Recipe:

Chicken Spring Rolls

Spring roll wrappers
1 tablespoon  vegetable oil
1 cup Coleslaw mix
2 cups cooked chicken or any other kind of cooked meat
2 tablespoons stir fry sauce
Sesame seeds

Heat oil in a wok or deep skillet until very hot.  Add coleslaw mix, meat and stir fry sauce and stir for 2 to 3 minutes until hot and incorporated.  Take off heat and set aside.

When meat is cool begin to roll your rolls.  Place a wrapper on the counter, with a corner pointing at you.  Put approximately 2 tablespoons of the filling in the center of the wrapper.  Fold the nearest corner of the wrapper up covering the filling.  Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help it stick.

Brush oil onto a cooking sheet and the tops of the spring rolls very lightly, sprinkle with sesame seeds and bake @ 350 degrees for about 20 minutes or until lightly brown.

Serve with your favorite dipping sauce.

Happy Eating!



Saturday, January 23, 2010

Wine Country Can Chicken

Have you heard of drunken chicken or beer can chicken, well here's a new version, Wine Country Can Chicken.  This is one of the most moist and flavorful chicken around!  It also is very easy and looks great when finished.  We retrieved this recipe from a PBS program we saw not to long ago.  The recipe was from the show called Primal Grill with Steven Raichlen.  Thanks to him I have a wonderful new chicken recipes.

Wine Country Can Chicken


The Players!



Rinse the chicken inside and out.  Remove and discard any fat inside the body and neck cavities. Place the sliced onion, crushed garlic, 2 tablespoons of olive oil, bay leaf, thyme, salt and pepper inside a large zip lock bag.  Pour 2 ¼ cups of Cabernet into the bag add the chicken and seal.



Place the bag in the refrigerator for at least three hours, turning the bag several times so it marinates evenly.



Make to rub by combining the Herbs de Provence and 1 tablespoon of coarse sea salt.






Wash out an empty beer or soda can and using a triangle beer opener, make 2 additional holes in the top.  Using a funnel or measuring cup with spout, pour ¾ cup of wine into the can.



Remove chicken from the marinade and pat dry with paper towels (you can discard the marinade).
Isn't he a pretty color!



Holding the bird upright with the opening of the body cavity at the bottom, lower the bird onto the can so the can fits snugly into the cavity.  Pull the chicken legs forward to form sort of a tripod, so the bird stands upright.  Place chicken on a covered Pyrex pie plate with heavy-duty aluminum foil to use as a drip pan (you can use an aluminum pie plate or anything else that will allow the chicken to stand upright).



Place the bird in the center of the preheated grill (or in the oven on a low shelf so the bird fits).  A 3 ½ lb bird takes about 1 hour at 350 degrees - be sure and check the chicken with a thermometer – it should be at 165 degrees in the thickest part of the thigh (a smaller bird takes less time, a larger bird takes more).



Remove the bird from the grill/oven and let it rest for 5 minutes at room temperature.



Carefully lift the chicken off the beer can (ask for help as it is easier with two people) taking care not to spill the hot wine.



Carve and serve with your favorite veggies.  Of course don't forget the wine!

Adapted from the Primal Grill


Wine Country Can Chicken

1 whole chicken (3 ½ TO 4 pounds)
1 small onion thinly sliced
2 cloves garlic crushed
3 tablespoons olive oil divided
1 sprig of fresh thyme or 1 teaspoon dried thyme
½ teaspoon coarse sea salt
½ teaspoon black pepper
1 bottle of Cabernet Sauvignon (for cooking, not drinking)

Rub:
2 tablespoons Herbs de Provence
1 tablespoon of coarse salt

Rinse the chicken inside and out.  Remove and discard any fat inside the body and neck cavities. Place the sliced onion, crushed garlic, 2 tablespoons of olive oil, bay leaf, thyme, salt and pepper inside a large zip lock bag.  Pour 2 ¼ cups of Cabernet into the bag add the chicken and seal.  Place the bag in the refrigerator for at least three hours, turning the bag several times so it marinates evenly.

Make to rub by combining the Herbs de Provence and 1 tablespoon of coarse sea salt.

Remove chicken from the marinade and pat dry with paper towels (you can discard the marinade).  Sprinkle 1 teaspoon of the rub inside the cavity and ½ teaspoon inside the neck cavity of the chicken.  Rub the remaining tablespoon of olive oil over the entire bird evenly. Sprinkle the outside of the chicken with the rub.

Wash out an empty beer or soda can and using a triangle beer opener, make 2 additional holes in the top.  Using a funnel or measuring cup with spout, pour ¾ cup of wine into the can.  Holding the bird upright with the opening of the body cavity at the bottom, lower the bird onto the can so the can fits snugly into the cavity.  Pull the chicken legs forward to form sort of a tripod, so the bird stands upright.  Place chicken on a covered Pyrex pie plate with heavy-duty aluminum foil to use as a drip pan (you can use an aluminum pie plate or anything else that will allow the chicken to stand upright).

COOKING - Your can either cook this on your grill outside or in your oven at 350 degrees. 

Preheat grill or oven to 350 degrees. 

Place the bird in the center of the preheated grill (or in the oven on a low shelf so the bird fits).  A 3 ½ lb bird takes about 1 hour at 350 degrees - be sure and check the chicken with a thermometer – it should be at 165 degrees in the thickest part of the thigh (a smaller bird takes less time, a larger bird takes more).  Remove the bird from the grill/oven and let it rest for 5 minutes at room temperature.  Carefully lift the chicken off the beer can (ask for help as it is easier with two people) taking care not to spill the hot wine.

Carve and serve with your favorite wine.

 Happy Eating!










Sunday, January 17, 2010

Rouladen

This recipe was requested by one of my followers. She said she had this meal at a sister-in-laws house years ago, loved it and wanted a recipe to cook it for her family.  So I experimented with several recipes and came up with my version of this fine German dish.  I hope you like it Mary O.  I have made this three times now and my hubbie loves it.  We had a friend in from out-of-town this week and that was the first thing my better half wanted me to cook for him.  This is how it works.  Don't let all the steps intimidate you, it is really easy to make and it is delicious.

Note:  Start with meat that is no more than 1/2 inch thick, preferably 1/4 inch thick.  You may need to get your butcher to cut the meat ahead of time for you.  Otherwise you will be beating the meat forever and still not get it flat enough.  I have used top round and bottom round steak.  Both are excellent.



The Players!



Hubbie pounding the meat down to 1/8 of an inch thick



This shows you the thickness.  Be sure not make any holes when pounding the meat down.


Finely chop onion.



Finely chop crunchy dill pickles.



In a large 10 to 12 in round, deep pan that can be transferred from stove top to the oven,  cook the bacon until brown but still limp.  Drain on paper towels.  Keep the fat from bacon to brown the rouladens.



Spread 1 heaping teaspoon of dijon mustard onto each piece of meat.


Salt and pepper meat and layer first with chopped dill pickle.



Lay bacon on top of the pickle.



Now add the chopped onion.  Now your ready to roll and secure with wooden picks.



Continue to layer ingredients on the meat and roll the rest of the meat in the same manner.






Hint:  Tie a string to bay leaf, easier to find in the end!



In the remaining fat left from the bacon, add 1 tablespoon of olive oil over medium heat and brown the meat rolls on all sides.



Add the beef broth, bay leaf and water until the rolls are almost covered.  Bring to a boil and reduce the heat to a simmer, cover and simmer for 1 hour and 45 minutes.






After the meat is done, remove from dutch oven and keep warm.  Take 1 tablespoon of cornstarch and add cold water to make a slurry.



Slowly add slurry to the sauce in the dutch oven to make the gravy.  Add more cornstarch mixed with water if the gravy needs to be thicker.  I usually start with 1 tablespoon and add more to it until I get the thickness that I like.  Taste and adjust the seasoning.  Add 1/4 cup of sour cream and stir until completely incorporated.








Recipe:

Rouladen

4 thin sliced round steak cutlets pounded to 1/8-inch thickness
¼ cup of Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
2 large dill pickles, chopped finely
8 slices of bacon, cut in half
½ onion, chopped
¼ cup vegetable oil
1 ½ cups beef broth
2 cups water
1 bay leaf
1 tablespoon cornstarch ¼ cup water
¼ cup sour cream

Pound cutlets with meat mallet in between 2 sheets of plastic wrap until 1/8 inch thick.  Do not pound so much that you make any holes in the meat.

In a large 10 to 12 inch round, deep pan that can be transferred from stove top to the oven cook the bacon until done but still limp. Drain on paper towel.  Keep remaining bacon fat for the browning of the rolls.

Spread each flattened cutlet with mustard, and then sprinkle with salt and pepper.  Divide the chopped pickles, bacon and onion evenly between the cutlets.  Roll up jellyroll style and secure with wooden toothpicks.  In the same pan you cooked the bacon, heat the remaining fat from bacon and add one tablespoon of olive oil ; add the steak rolls and brown well on all sides.  Pour in the broth, 2 cups water and the bay leaf.  Make sure the rouladen is almost covered with broth and water.  Cover and simmer for 1 hour 30 minutes.  Remove the rouladen and keep warm.

Blend the cornstarch with ¼ cup water and add to the broth left in the Dutch oven.  Bring to a boil and cook until thick and bubbly.  Add more cornstarch mixed with water if you need to thicken broth more into a gravy consistency.  Stir in sour cream and heat through.  Taste and adjust season as necessary.

Happy Eating!



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