Dried Cherry Tomato & Tapenade Bites

Ingredients :
Tapenade - I used two garlic stuffed green olives and 4 pitted calamatas, chopped fine and mixed thoroughly.
One dried cherry tomato for each bite
One Ritz cracker or Pita chip for each bite
Softened cream cheese
Fresh Rosemary Sprigs

Spread cream cheese on crackers or pita chips.
Top with tapenade, cherry tomato & rosemary.
Makes about 8 bites.
Serve and enjoy!

St. Patricks Day menu

Irish Nachos (Based on a recipe by Guy Fieri)



Cook one package frozen waffle fries according to package directions. Sprinkle over them: shredded corned beef, finely chopped onion, shredded Swiss cheese, sauerkraut (well drained) and chopped chives. Top with dollops of sauce made with ½ cup sour cream, 2 T grainy mustard, and 2 T horseradish.

 

Dublin Coddle (based on a recipe from The Complete Irish Pub Cookbook, published by Love Food)


Cook one pound bacon until crisp. Cut strips in half, set aside and reserve drippings.
Cut four brats or sausages in half and brown in the reserved drippings. Set aside.
Cook one large, sliced onion in the same skillet until limp, but not browned.

In an oven safe casserole, layer the onions, sausages, and bacon. Add 6 peeled potatoes, cut into chunks. Sprinkle with black pepper. Pour in 4 cups chicken or turkey stock. Add minced garlic (2-4 cloves), 2 tsp thyme and one large bay leaf. Cover tightly, bring to a boil on the stove and transfer casserole to 300 degree oven and simmer until potatoes are tender, 1 hour or more.

Nelli's Version Cheese Frenchee

6 Slices Velveeta Cheese (or your favorite brand American slices)
6 slices Vienna bread, or other white bread of your choice.
mayonnaise


Batter:
Whisk together -
1 egg
3/4 cup milk
¾ cup flour
1 tsp salt (Batter should be thick and sticky)


Fine bread crumbs
oil for deep frying



Make three sandwiches: spread a thin layer of mayo one side of each bread slice and top with thin slices cheese. Cut them in half if using Vienna bread (the Vienna bread slices are a little smaller than other types) or into 4 triangles if using other type bread. Dip each sandwich half or quarter in batter, coating it all the way around – this helps keep the cheese from oozing out when frying. Roll in crumbs, coating all the way around. Fry until golden brown. Watch carefully - it only takes a short time for a good crust to form and the cheese to get good and melty. I use a small skillet and fry only one Frenchee at a time.

Big Batch of Good, Soft Chocolate Chip Cookies

Measure 4 ¼ heaping cups white flour into a large bowl. Sift.

With electric mixer, beat 1 ½ cups butter flavor Crisco with 3 Tblsp water until very smooth and creamy. Thoroughly beat in 1 ½ cup EACH of brown sugar and white sugar. Beat in 2 tsp vanilla and 3 large eggs. Turn off mixer and set it aside.

Hold the sifter over the egg-sugar-shortening mixture and measure 2 cups of the sifted flour into the sifter. Add 2 tsp baking powder and ½ tsp salt. Sift. Add 2 and ¼ cups of the sifted flour into the sifter and sift into the dough. Using a WOODEN SPOON, not the electric mixer, stir the dry ingredients into the wet. When thoroughly mixed, fold in 12 ounces EACH of semi sweet dark chocolate chips and white chocolate chips and 1 cup chopped pecans (pecans, as always, are optional).

Drop by rounded teaspoons (I use the small Pampered Chef cookie scooper) onto ungreased baking sheet and bake for 11-13 minutes – watch carefully, as oven temps can vary. Remove and cool on parchment paper or waxed paper.

To store: a glass jar with a tight fitting lid works best – ask your local deli to save you a one-gallon size jar that they buy their pickles and olives in. Place the crust from a loaf of bread toward the bottom of the jar, standing it on its end. Fill with cookies after they've cooled.

Kentucky Derby Day Special

Breakfast

Breakfast Pizza: For a 15-inch pizza pan: Get out your bread machine and make its recipe for pizza dough. (Mine takes an hour and a half to mix up a really good pizza dough.) Meanwhile, thaw 1 cup of frozen ‘southern style’ hash brown potatoes. Crumble and brown ½ pound of your favorite sausage with ¼ cup each minced onion and diced green pepper. Dice 6 slices bacon and cook until crisp. Spread the dough onto the pizza pan, working it so that it has a tall crust all the way around. Sprinkle the sausage, bacon and hash browns. Beat six eggs with ¼ cup milk and pour it over the toppings. Sprinkle with 1 cup shredded cheddar cheese. Bake in a 375 degree oven 30-45 minutes, until eggs are set. Let stand 10 minutes or so before cutting into wedges. Serve with a half grapefruit on the side.

Dinner
Horseshoes:

Make French fries: Peel 3 Yukon gold potatoes and cut into fries. Fry until hot oil, deep enough to keep them floating while they fry, until crisp and golden brown. Keep warm while you make the burgers and sauce. Cook four 1/3 lb. hamburger patties to desired doneness and keep warm. Sauce: Melt ¼ cup butter in a saucepan. Whisk in ¼ cup flour, ½ tsp each cayenne pepper and dry mustard and cook until smooth and bubbly. Whisk in ½ cup milk, ½ cup beer, 1 tsp Louisiana hot sauce, and 2 Tblsp Worcestershire sauce. Heat until thick and bubbling, whisking occasionally. Whisk in 1 cup shredded extra sharp cheddar cheese. Keep warm. Toast four slices thick, white bread. To assemble the Horseshoe: Place a slice of toast on a plate. Top with a burger, and a few grilled onion rings. Place a handful of fries on top of burger. Drizzle a generous amount of cheese sauce over all. (I’m told this is called a horseshoe because the fries are the “nails”) If preferred, use cooked chicken breasts instead of hamburgers.

Lunch: Red Velvet Cake:

Preheat oven to 375 degrees. Line bottoms of three 9x2-inch round cake pans with parchment paper & coat with nonstick spray.

Sift together 1 ¾ cup each all-purpose flour and cake flour, ¼ cup unsweetened cocoa powder, 1 tsp each baking soda, salt, & espresso powder in a bowl; set aside

Beat 2 ¼ cup sugar & 3 eggs on high speed until white, thick, & creamy, 5-7 minutes. With mixer on low speed, slowly drizzle in 2 ¼ cups vegetable oil OR melted butter, slightly cooled, until it is fully incorporated.

In another bowl, thoroughly whisk together 1 2/3 cup buttermilk, 1 oz liquid red food color, & 1 tsp vanilla.

Alternately add flour mixture & buttermilk mixture to batter, starting & ending with flour mixture, until smooth and creamy. Mix 1 Tblsp white vinegar into batter & immediately divide evenly between prepared pans. Bake cakes until a toothpick inserted in centers comes out clean, 35-40 minutes. Transfer cakes to a rack to cool 10 minutes. Turn cakes out of pans & cool on racks. Once cool, peel away the parchment. Frost and fill with White Chocolate Frosting.

White Chocolate Frosting: Whisk 2 cups whole milk & 1 ½ cup flour together in a saucepan over medium heat, stirring constantly until thick, paste-like, & no longer lumpy, about 15 minutes. Transfer mixture to a bowl, press plastic wrap over surface to prevent a skin from forming, & chill until cold.

Melt 4 oz white baking chocolate in a double boiler until smooth; cool slightly.

Cream 2 cups sugar & 2 sticks softened butter on high speed until light & fluffy, about 7 minutes. Add chilled milk mixture & melted chocolate & beat on high speed until light & fluffy, about 5 minutes more. Garnish with white chocolate curls, if desired.

Supper: Kentucky Burgoo
Tossed Salad (You know how to do this)
French bread
Mint Julep
Burgoo: Cube into bite sized pieces: 1 pork chop, 1 New York strip steak, 1 boneless chicken breast, 2 boneless chicken thighs, 2 small venison chops, 1 boneless turkey breast. Brown all meats and place in a great big stock pot. Saute: 2 medium rough chop Vidalia onions, 4 chopped stalks celery, 2 peeled and grated carrots, and 2 chopped green peppers until vegetables are limp. Add to meats in pot. Pour in 2 quarts beef stock. Add: 1 pound peeled carrots, cut into large pieces; about 1 ½ to 2 inches in length, 4 peeled potatoes, cut about the same size you made the carrot pieces, one 28 oz. can diced tomatoes, 2 cups shredded green cabbage, one can cannellini beans, one can great northern beans, (No need to drain the beans), one 15 oz. can tomato sauce. Add water to cover and season to taste with salt, pepper, thyme, oregano, Worcestershire sauce and Louisiana hot sauce. (Nellie uses about a Tblsp of each). Cover and bring to a boil, reduce heat, simmer for several hours, until the potatoes and carrots are nice and soft.



Mint Julep

Make simple syrup by boiling 1 ½ cup sugar with two cups water. Put a dozen or so spearmint leaves in the bottom of a jar and pour the boiling syrup over, Let stand in fridge for at least 2 days. To serve, measure one shot bourbon into highball glass, fill with ice and pour mint syrup over all. Sip slowly while watching the Derby. Post time is usually between 5 and 5:30 Central.

Yes, it's been awhile

Haven't done much blogging lately, but I still know how to cook.

Also, I'm dong Atkins, so the notation "low-carb" will come up in a lot of the new stuff I'm posting.

If you have never tried spaghetti squash, it's time you did. Try these:

Spaghetti Squash
Take one large spaghetti squash, wash it up real good. Poke holes in it all around (so it won’t explode in the oven). Bake at 375 for one hour or so, depending on the size of the squash. It’s done when you can poke it easily with a fork. Remove from oven and let cool awhile until it’s easy to handle. Slice it in half lengthwise and carefully remove the seeds. Scrape the rest of the “spaghetti” from the two halves into a serving bowl. Serve hot with butter, salt and pepper as the vegetable side to any meat & potatoes meal.

It’s also good served with your favorite spag sauce or use as a layer #1 in Cincinnati Five Way Chili.

In fact; these sweet strings make a great low-carb substitute for any pasta or rice dish like a stir-fry such as:
Beef-Tomato-Basil Stir Fry: Slice up a good 10-14 ounce cut of steak into strips, sprinkle with tenderizer if necessary. Toss with a couple of Tbslp each oil and corn starch and salt and pepper to taste. Cover and refrigerate for 30 minutes. Meanwhile, coarsely cut up 1 small white onion, mince one large clove garlic and cut 2 medium tomatoes into wedges. Set aside. Mix 1 Tblsp corn starch with 2 Tblsp cooled beef broth. Add a dash of Kitchen Bouquet to this if desired. Heat oil in a heavy skillet; add beef, onion and garlic and stir fry until done as desired (i.e. rare, medium or well). Stir in ½ cup beef stock, 2 Tblsp hoisin sauce and the corn starch mixture. Stir, and as mixture thickens stir in the tomato wedges and 12 leaves of fresh basil. Stir fry for about one minute. Serve over rice or noodles or cooked spaghetti squash.

OR for breakfast:

Spaghetti Squash Pancakes: Cook one spaghetti squash as directed above. Mix 6 cups cooked squash with 4 eggs, a couple tablespoons each minced onion and mined garlic, 2 teaspoons red pepper flakes, ½ cup finely shredded cheese, salt & pepper to taste. Heat oil in a non stick skillet. Drop mixture into skillet in about ¼ cup measures – an ice cream scoop works well. Fry til golden on one side, turn and fry til crispy.

Dealing with Leftovers

Pork & Mushroom Soup (2 servings)

Melt 2 Tblsp butter with 2 Tblsp canola oil in a saucepan. Add 2 cloves minced garlic, 3 Tblsp minced onion and ¾ - 1 cup sliced mushrooms. Saute until mushrooms are done. Add ½ cup shredded cabbage and ¾ to 1 cup shredded and chopped leftover pork loin roast. Stir well to combine. Add 2 cups chicken, turkey or beef stock. (Or, if you were planning ahead, you’ll have saved some cooking juices when you roasted the pork loin. Add that and round out the two cups liquid with the stock.) Salt and pepper to taste and a pinch of thyme. Simmer 15 minutes or so to let flavors blend.

Could also be made with leftover roasted chicken or turkey. And could easily doubled or increased to any amount.

Frittatas

Frittata: I’m not sure if this is an omelet or a giant pancake. Either way, it’s easier than you might think. And delicious. And low carb. They can be slipped out onto a serving plate and cut into wedges like a pizza, hot for breakfast; or cut into sticks and squares served at room temp for appetizers.

The basic procedure: Beat four eggs, adding ¼ tsp pepper and ½ tsp kosher salt. Saute something (see my faves below) in a non-stick skillet, pour the eggs over and cook until eggs are set. Sprinkle with cheese and broil until cheese melts. That’s pretty much it. One skillet full serves 3-4 people for breakfast. I’ve included some bread suggestions if you’re not counting carbs. Here are some of my faves:

Pizza-tata: Cover bottom of skillet with canola oil. Saute a few Tblsp each of finely chopped red and green peppers, diced pepperoni, and red onion, until veggies are soft. Pour in the 4 eggs. Place thin slices of tomato in one layer all over the top, sprinkle with dried or fresh oregano and add a few pepperoni slices. Cook until eggs are set, sprinkle with a 50-50 mozzarella-parmesan mixture and broil. Serve with fresh, warm bread sticks. (Feel free to use any of your favorite pizza toppings in place of or in addition to the pepperoni: black olives, mushrooms, sausage or beef crumbles, etc.)

Mushroom: In ¼ stick butter, saute ¾ cup of your favorite mushrooms (button, Portobello, babybellas, etc.), thinly sliced, with diced onion and garlic. Sprinkle with a little thyme and oregano. Pour the 4 eggs over and cook until set. Sprinkle with shredded Swiss cheese and broil until cheese melts. Toasted English muffins with honey make a nice side.

Taco-tata: Cover bottom of skillet with canola oil. Saute 2 Tblsp each diced onions, red & green peppers and 1 or 2 chopped jalopenos (or to taste). Stir in some leftover taco meat (up to one cup) or carnita and spread mixture evenly over the skillet. Pour in the 4 eggs, cook until set. Sprinkle with cheese. If desired, add a few dollops of refried beans. Broil to melt cheese, serve hot and pass the salsa and sour cream along with warmed tortillas. OR: cut two flour tortillas into strips, fry in batches in 1 inch hot oil and drain on paper towels.

French Onion: To ½ stick melted butter, add one small or medium onion, coarsely sliced, ¼ tsp dried thyme and one clove minced garlic. Sprinkle with ¾ tsp sugar, ¼ tsp beef granules and simmer, stirring occasionally, until onions are limp and slightly browned. Pour in the 4 eggs, scatter liberally with Texas toast croutons, and press them down into the eggs and onions. Cook until eggs are set, sprinkle with Swiss and broil. Since the croutons are in the dish, no need for toast on the side.

Ham & Broccoli: Cover bottom of skillet with canola. Saute 2 Tblsp each finely chopped celery and onion and ½ cup chopped, cooked broccoli. Stir in ½ cup cubed ham. Pour over the 4 eggs. Sprinkle with shredded Monterey Jack cheese and broil.

Seafood: In 3 Tblsp melted butter, sauté 2 Tblsp finely chopped onion and red pepper until soft. Add a mixture of shrimp, scallop and crabmeat to equal 1 cup and stir well to combine. Pour the four eggs over and cook til set. Sprinkle with parmesan cheese and broil.

Tomato-Basil: Cover bottom of skillet with canola. Pour in the 4 eggs. Arrange thin slices of tomato and fresh, uncut basil leaves. Sprinkle with a small amount of oregano, if desired. Cook until eggs are set. Sprinkle with Parmesan and broil. Corn bread muffins on the side.

Buffalo Chicken: To 4 Tblsp melted butter, add 4 Tblsp Louisiana hot sauce and ½ cup shredded chicken. Pour the 4 eggs over and dot with 4 oz cubed cream cheese and 4 oz crumbled blue cheese. Cook til eggs are set, sprinkle with shredded cheddar and broil. Garnish with freshly chopped celery, if desired. Sweet cinnamon rolls on the side and chilled tomato juice will help put out the fire.

Potato (Great for breakfast): Saute one large shredded potato (to equal about 1 ½ cup, raw or precooked, 3 Tblsp minced onion and 3 slices chopped bacon until raw potatoes are cooked. If using pre-cooked potatoes, add them after the bacon & veggies are cooked. Pour in the 4 eggs, cook til the eggs are set. Sprinkle with shredded 4-cheese mix and broil until cheese is melted. Serve with cinnamon toast.

Recipe Index

Click on the recipe you are interested in.
You may have to scroll down the page you're taken to in order to find the one you are looking for.

Almond Rusks

American Onion Soup

Anadama Bread

Apple Cranberry Muffins

Apple Crisp

Apple Salad

Asparagus Soup

Baked Oatmeal

Baked Potatoes

Baked Yams

Banana Bread

Beef & Noodles

Beef Salad Sandwiches

Beef Stock (Important ingredient here at Nellie'e)

Beefed Up Rice

Beer Cheese Soup

Beet Relish (For canning)

Beets in Sour Cream

Biscuits & Gravy

Borscht

Boston Baked Beans

Bread Pudding

Breakfast Bowl

Breakfast Casserole (start)

Breakfast Casserole (finish)

Breakfast Enchiladas

Breakfast Pepper Rings

Breakfast Quesadillas

Brisket in Beer Part One

Brisket in Beer Part Two

Broiled Grapefruit

Buckwheat Cakes

Buttermilk Biscuits

Buttermilk Brownies

Buttermilk Doughnuts

Buttermilk Pancakes

Buttermilk Waffles

Butternut Squash Bisque

Candied Yams

Candy Bars

Cape Codder

Caramelized Onions

Cardamom Muffins

Carnitas (Also mispelled as "Carniatias")
Leftover Carnita Stacks

Celery Casserole

Champvallon

Cheese and Bacon Grits

Cheesecake

Cheesey Carrots & Cabbage

Cheesey Chicken

Cheesey Mashed Potatoes

Chicken & Rice

Chicken Enchiladas

Chicken Fried Steak with White Gravy

Chicken Phillie

Chicken Salad

Chicken Stock (Very important basic ingredient here at Nellie's)

Chile Paste

Chile Rellenos

Chile Soup

Chocolate Pound Cake (RICH & Delicious!)

Cincinatti Five-Way Chili (A House Speicalty)

Cinnamon Waffles

Coach Farm Cheese Spread

Cocoa Applesauce Muffins

Codfish Balls

Cod Cakes

Coffee

Copper Penny Carrots (Serve hot or cold; Sweet & sour)

Cornbread Salad

Corn Chowder

Corn Fritters

Cornmeal Mush

Corn Muffins

Cowboy Soup

Cowboy Cabbage

Cranberry Maple Walnut Sundaes

Cranberry Salad

Cranberry Sauce

Cream of Chicken Soup

Cream Puffs

Creamed Carrots

Creamed Dried Beef on Toast

Creamed Eggs on Toast

Cream of Mushroom Soup

Creamy Chicken Noodle Soup

Creamy Cole Slaw

Creole Seasoning

Crescent Chicken

Crockpot Spaghetti Sauce

Crustless Quiche

Cuban Sandwich

Curried Egg Bake

Date Pudding

Deviled Eggs Note to Katie Couric "Angeled Eggs" are a joke; NOT a measure of devotion...)

Deviled Ham Sandwich

Doctored Beans (Quick, stovetop side dish)

Dorothy's Banana Bread

Dr. Pepper Salad

Egg Salad Sandwiches

Eggplant Parmesan

Egg in a Frame

Egg Rolls and Dipping Sauces

End of Garden Relish (For Fall canning)

Fried Apples & Onions

Fried Bread (A/K/A French Toast)

Fancy Rice

French Bread

Fried Mush

Frittatas

Frogeye Salad

Frosted Pumpkin Bars

Fruit Soup

Giant Baked Beans with Roasted Peppers

Goulash

Gringa Style Stuffed Poblanos

Grits Casserole

Green Bean Casserole

Green Tomato Pie

Guacamole

Ginger Snaps (Like Grandma used to make)

Good Cheese Spread

Granola

Ham & Bean Soup (Ultimate Comfort Food)

Hobo Dinner

Honey Chops

Hot Rub

Ham Loaf

Ham Patties with Yummy Condiment

Ham Roast

Harvest Dream Cake

Hershey Pie

Home Made Apple Sauce

Home Made Macaroni & Cheese (This is what the little blue box is trying to be)

Home Made Noodles

Home Made Pizza

Homestyle Short Ribs With Potatoes & Carrots

Homestyle Skillet

Hot Apple Cider

Hot Chocolate

Hot Wings with Blue Cheese Dressing

Huevos Rancheros (Super breakfast)

INGREDIENTS & TECHNIQUES PART ONE

INGREDIENTS & TECHNIQUES PART TWO

Jello Cake

Jello Salad

Johnny Cakes

Kentucky Hot Brown (The Mother of all Sandwiches... Yuuuuummmmm)

La Sagna

Liver & Onions

Long Island Tea

Macaroni Bake

Macaroni Salad

Manhatten Style Clam Chowder

Marinated Chicken Breast

Mashed Potatoes

Meat Loaf

Mexican Style Pot Roast (Crock Pot)

Minestrone

Mini Pizzas

Marinated Cuke & Onion

Meat Loaf

Muffins

Nachos

New England Crab Rolls

New York Strip Steak

Oatmeal Pie

Omelet

One Dish Casserole

Onion Pie

Orange Salad (Outstanding potluck dish!)

Orange Surprise

Oven French Toast

Oven Fries

Overnight Salad

Oyster Stew

Pan Fried Catfish & Tartar Sauce

Parmesan Chicken

Pate & Crackers

PB Rice Krispie Bars

Peaches & Cream

Peach Cake

Pea Salad

Personal Breakfast Bowl

Pickled Slaw (Nellie's Favorite!)

Pizza Dough

Poached Eggs on Spinach Nest

Porcupines

Pork & Mushroom Soup (Dealing with Leftovers)

Pork Chop Supper

Potato Casserole

Potato Pancakes

Potato & Pork Chop Scallop

Potato Soup

Pretty Salad

Pumpkin Pie

Pumpkin Soup

Quiche

Rachels

Ragout

Raisin Pudding Cake

Red Hot Candy Pickles (For Canning)

Redneck Eggs Benedict

Reubens

Reuben Casserole

Rice Porridge

Roast Beef Hoagies

Roast Beef with Potatoes & Carrots

Roasted Brussels Sprouts

Roasted Garlic

Roasted Peppers

Roast Chicken & Vegetables

Salisbury Steak

Salmon Patties

Salmon Salad

Sausage & Kraut

Sausage Braid

Scalloped Potatoes

Scalloped Potato & Ham

Seafood Gumbo

Shepherd's Pie

Shiftwork Bowls

Sis's Peanut Butter Bars (Outstanding!)

Skillet Barbecue Chicken

Sliced Apples With Dip

Smoked Beef Brisket

Smoked Pork Loin

Smoked Turkey & Bean Soup

Smokey Bean Dip

Smothered Chicken Breast

Sour Cream Coffee Cake

Sour Cream Raisin Pie

Southwest Seasoning

SPAMwiches

Spaghetti Squash

Spanish Rice

Specialty Grilled Cheese Sandwich

Squash and Apple Bake

Stroganoff

Stuffed Acorn Squash

Stuffing

Stuffed French Toast

Super Sub

Sweet & Sour Pork

Swedish Meatballs

Swedish Pancakes

Sweet Potato Pie

Tastee Burgers

Texas Toast

Tomato Soup

Traditional Eggs Benedict

Tuna Pockets

Tuna Salad

Turkey Pie

Twice Baked Potatoes

Two-Tone Cake

Vanison Ragu (crockpot)

Venison Stew

Vietnamese Beef Stew

White Chili

White Chocolate Pound Cake

White La Sagna

Yellow Rice

Yumasetti (Yes, it's as good as it sounds)

Zippy Creamed Corn

Cuban Sandwich

I noticed that on the Food Network, three of the cooking shows were featuring Cuban Sandwiches. It sounded pretty good, so here is Nellie's version:

Make a dry rub of 1 Tblsp cumin, 1 Tblsp dried oregano.
Lightly sprinkle a 2 ½ - 3 pound pork loin with Adolf’s tenderizer. Rub with the cumin-oregano rub and let stand for about 30 minutes. Meanwhile, thinly slice one onion and mince 4 cloves garlic. In a Dutch oven, heat 2 Tblsp bacon fat and cook the onion and garlic until soft. At the rubbed pork loin to the pot and sear on all sides. Add 1 cup orange juice, 1 Tblsp lime juice and one quart chicken or turkey stock. Cover and roast at 300 F for 3 ½ to 4 hours. Remove from oven and allow to cool in the braising liquid. Shred with forks.

To build the sandwich; cut a loaf of Ciabatta bread in half lengthwise. Brush outsides of top and bottom lightly with oil and lay down on wax paper (to control the mess). Spread the inside of the bottom half generously with Dijon mustard. Then layer as follows: slices of Swiss cheese, slices of bread and butter pickles, sliced ham, the braised pork, a drizzle of braising liquid, and more slices of Swiss cheese. Place the top half of the bread loaf on and put the whole sandwich on the preheated George Foreman Grill. Close the lid and press down firmly, holding it down while the sandwich cooks and compresses to about one-third of its original height and both layers of cheese are melted. Cut into serving sizes and serve warm. Makes about 5 good-sized servings.

Note: Can also be toasted on a hot griddle or barbecue grill. Use a brick wrapped in tin foil or a heavy skillet to press and compact the sandwich while it cooks. You’ll have to turn it over and toast both sides. Using the George Foreman Grill eliminates the need to turn the large sandwich over.

Another Note: This makes more than enough braised pork for one large sandwich. I used leftovers in Quesadillas with braised pork, thinly sliced leeks, thin slices of tomato and finely shredded Mexican cheese blend.

Salmon Salad

Tired of tuna? Next time you grill a fresh salmon fillet, hoard enough of it to flake about 1 ½ cups. To the flaked salmon, add 2 Tblsp salad dressing, 1 tsp lime juice, 1 Tblsp each finely chopped green onion and minced Vidalia onion,1 tsp prepared mustard and 2 tsp. horseradish. Mix well. Serve on a lettuce leaf with Bistro cornbread crackers. OR for an open face sandwich; broil one side of a thick slice of French bread and spread the untoasted side with salmon salad.
I think this would also be VERY good with some of Ralph’s Brown Sugar Glazed Smoked Salmon.

Sunday Dinner

Champvallon
This is my adaptation of a recipe in the February 09 issue of Martha Stewart Living. I don’t know what the heck “champvallon” means, but it’s French.

Lightly sprinkle 1 pound lamb stew meat with Adolf’s tenderizer.
Brown the meat well in a little oil in a Dutch oven. Remove from pot and set aside. Pour 1 cup beef stock into pot to deglaze. Add 2 thinly sliced medium white onions and 4 minced cloves garlic. Simmer 5 minutes or so until onion is limp. Return browned lamb to pot and add 3 cups beef stock and ½ Tablespoon dried rosemary. Cover and simmer 1 hour.
Meanwhile, peel and thinly slice russet potatoes to measure 8 cups slices. Arrange half of the potato slices in an oblong 4 quart Corningware casserole, lightly greased. When lamb is done simmering, spoon the lamb and onions on top of potatoes. Pour half of the cooking liquid over. Arrange the rest of the potato slices in a layer on top of lamb. Pour on remaining cooking liquid. Salt and pepper to taste. Scatter a sprinkling of dried rosemary. Place in preheated 400 degree oven for one hour.

We had green bean cassserole on the side:
Green Bean Casserole
Stir together 1 can cream of mushroom soup and 1/4 cup milk. Stir in 3/4 cup French fried onions, 2 cans green beans, drained, and 3/4 cup shredded cheese. Bake at 400 for 25 minutes. Sprinkle 3/4 cup French fried onions over top and return to oven for 10 minutes.

Special of the Week

Pretty Salad
Baked Yams
Ham Pattties with Yummy Condiment

Pretty Salad: Place an ice cream dipper of small curd cottage cheese on a salad plate. Place two overlapping pineapple rings on the cottage cheese and put a Marachino cherry in the center of each pineapple ring. Garnish with a trio of fresh mint leaves at 12, 4 and 8 O’clock positions around the cottage cheese dollops. Chill until serving time.

Baked Yams: Scrub small to medium sized Yams or Sweet Potatoes. Place in preheated 350 F oven and bake for 1 -1 ¼ hours until fork tender. Serve hot and pass the butter and sweet table cream.

Yummy Condiment: Grate about half of an unpeeled Golden Delicious apple to measure ½ cup. Mix grated apple well with 1 tsp lemon juice to prevent browning. Set aside. In another bowl, mix ¼ cup sour cream, 2 Tblsp buttermilk, 1 tsp sugar, grated apple and 1/3 cup blue cheese crumbles.
Finely slice remaining apple and set aside in enough cold lemon juice-water mixture to cover.

Grind or finely grate fully cooked ham (Nellie uses Hormel Cure 81) to make 2 cups. Mix ham with ¾ cup plain bread crumbs, 2 eggs, ½ tsp Louisiana hot sauce, 2 Tblsp Agave nectar OR honey. Mix with hands and shape into 4-6 patties. Fry in hot, NON-STICK skillet or griddle in a small amount of oil until browned on both sides and heated through. Toast Kaiser or hamburger buns.

Place hot patties on toasted bun bottom, spread a generous amount of Yummy Condiment and top with thin apple slices. Thinly sliced red onion can be added, if desired. Add top of toasted bun. Serve warm.

Carniata and Then Some

Sprinkle one 4-4 ½ pound pork loin roast with Adolf’s tenderizer. Place in roasting pan and pour 12 ounces salsa verde over. Sprinkle with 1 cup finely chopped onions, 3-4 finely chopped jalopenos and 4 cloves finely minced garlic. Roast at 325 for 4 hours, or until fork tender. Shred with two forks and place back into juices in roasting pan.

Serve with taco shells and condiments such as guacamole, sour cream, shredded cheese, sliced black olive, black beans and chopped jalopeno.

On the Side:
Spanish Rice
Saute ½ cup chopped onion and 2 cloves minced garlic in 2 Tblsp butter and 1 Tblsp olive oil. When onion is tender, stir in 1 cup uncooked white rice. Cook and stir until rice is milky and opaque. Add ¼ tsp each cumin, turmeric, oregano, and salt. Stir in 2 cups chicken stock. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed and rice is done.

Next Day:
White Lasagna

Sauce: Melt one stick of butter with one can cream of mushroom soup. Whisk until smooth. Stir in ½ cup sour cream, 1 can chopped green chilies and ½ cup shredded cheese. Stir in 1 ½ cup leftover Carnita meat.
Cook six lasagna noodles according to package directions.
In a greased or sprayed lasagna pan, spread a layer of sauce. Place three noodles over sauce. Top with a thin layer of leftover Spanish rice. Scatter a few black beans and sprinkle with ½ cup shredded four-cheese Mexican blend. Repeat layers, ending with sauce. Bake in 350 oven 20-25 minutes, until heated through. Sprinkle with 8 oz shredded pepperjack cheese and bake 10-15 minutes more. Let stand 10 minutes before serving.
Note: This could also be made with leftover Thanksgiving Turkey.

Shift Work Bowls

Since Nellie’s dayjob requires her to work the swingshift (3-11), she finds herself looking for ways to create meals for one at noon as well as use up the leftovers generated by the folks who are feeding themselves in the evening.

Inspired by some chain restaurants that are marketing “bowls” of various flavors and mixtures, Nellie has come up with a few of her own. She bakes them in a moderately hot (375 F) oven for 20-45 minutes, depending on the density of the ingredients.

Here are the basics:
Start with an oven proof soup or cereal bowl or a single serve Pyrex bowl. Spray with cooking spray or grease with butter or bacon fat.
The amount of each ingredient will depend on the size of your bowl. You’ll want to keep the amount of food in the bowl to stay at a quarter to half inch below the rim.
Base: something starchy such as cubed bread, cooked rice, cubed, cooked potatoes, frozen (thawed) hash browns, etc…
Small amount (about ½ cup) of a binding ingredient. Nellie uses one egg beaten with 2Tblsp milk OR ¼ can of cream soup. If using egg mixture, cover and refrigerate overnight or while at work.
Main ingredient: Meat
Other add-ins: Cheese, finely chopped onions, roasted garlic, roasted peppers, shredded carrot, etc… anything goes!
Toss the above together and place in the bowl. Bake until heated through. Top with more cheese and place in oven until cheese is melted.
Extra toppings: 2 eggs cooked your favorite way, a dollop of sour cream, Ranch dressing, etc….

Here are some of Nellie’s favorites:

Southwest I:
Leftover cornbread crumbled into the bowl. Toss with taco meat, shredded cheese, chopped onions, diced jalopeno and green chilies. Bake at 375 F for 20-30 minutes until heated through. Sprinkle with cheese and place in oven until cheese is nicely melted. Add two eggs sunny side up.

Southwest II
Toss cooked rice with chicken fajita meat, shredded Pepperjack cheese, green chilies and ¼ can cream soup (chicken, celery, mushroom – your personal favorite.). Melt more Pepperjack on top and serve with sour cream & salsa.

Mexicali:
Rice, tossed with refried beans, cream of chicken soup, taco meat, julienned roasted Poblano and shredded cheese. Bake until heated through, about 20 minutes. Top with more cheese and place back into oven until cheese melts. Add a dollop of sour cream and salsa.

Breakfast:
One slice cubed bread tossed with bacon bits or ham or browned sausage and shredded cheese. Beat one egg with ¼ cup milk and pour over mixture in bowl. Cover and refrigerate over night or while at work. Bake at 375 until eggs are done. It should be firm to the touch and have a nicely browned - but not burned – crust on top. Melt some more cheese on top.

Reuben Bowl:
One slice cubed rye bread tossed with diced corned beef, sauted onion strips, ¼ cup sauerkraut, and shredded Swiss cheese. Beat one egg with ¼ cup milk and pour over mixture in bowl. Refrigerate overnight or while at work. Bake at 375 until heated through, about 20 minutes. Melt some more Swiss over the top and drizzle with 1000 Island dressing.

Veggie Bowl:
Toss cooked, cubed potatoes with a sauted mixture of sliced mushrooms, shredded carrot, diced celery, onion, roasted red peppers, chopped spinach or broccoli florets. Stir in ¼ can cream of mushroom soup. Place in bowl. Bake until heated through, about 20 minutes. Sprinkle with Parmesan cheese.

Check back next week for some more ideas.

Smokey Bean Dip

Well, if we can’t win, we might as well eat good while we’re watching.

Mix well:
1 can refried beans OR 1 ½ cups leftover homemade refritos
1 cup smoked pork loin, grated, or finely chopped or ground
½ cup sour cream
½ cup grated four-cheese mix
2 minced jalopenos
1 can diced green chilies
1 minced clove garlic

Serve warm, room temp or chilled with tortilla chips or Fritos scoops.

Gringa’s Stuffed Poblanos (Redneck’s Chilies Rellenos)

Marinade: ½ cup lime juice, ¼ cup tarragon vinegar, ½ cup olive oil, 1-2 cloves roasted garlic, minced; 2 finely chopped jalopeno peppers. Marinate chicken breasts (or beef steaks) in marinade at least 2 hours or overnight, turning occasionally. Grill over hot coals until done. Slice into thin strips. Set aside. In a medium sauce pan, saute 1 finely chopped onion in a little oil until soft. Stir in 1 can cream of mushroom soup, ¼ cup sour cream, 1 can diced green chilies, 2 tsp cumin, ½ tsp turmeric and ½ cup shredded Monterey Jack cheese. Reserve 3/4 cup of this sauce and set aside. Stir chicken strips into pan and heat through.

Roast 4 Poblano peppers as follows: place whole peppers over hot coals or under broiler. Roast thoroughly, rolling them around so that the skin on all sides burns and turns black. Immediately place in Dutch oven and cover with tight fitting lid. Let stand 15-20 minutes. Wearing gloves, cut off the stem end of each pepper and scrape off the burnt skin.

Fill each pepper with chicken filling. Place in casserole, drizzle with reserved sauce and heat in 350 oven 20 minutes. Sprinkle with ½ cup Jack cheese and heat until cheese melts.

Serve with refritos, guacamole and tortilla chips.

Nellie has a new smoker

Here is how she inaugurated it:

Beef Brisket

Lightly sprinkle all sides of one 4-6 pound brisket with Adolph’s tenderizer. Combine 2 Tblsp each sugar, pepper, paprika, chili powder with 2 tsp each onion powder, garlic powder and Cookies seasoning salt. Rub the spice mixture liberally all over the brisket. Wrap tightly in plastic wrap let stand in refrigerator for 45 minutes to one hour. Prepare the smoker with water pan, charcoal briquets and mesquite chips. Bring smoker to 225 degrees F. Smoke the brisket for 6-8 hours. Wrap in foil, allow to cool to room temp and refrigerate overnight. When ready to serve, slice brisket to desired thickness and place in oven proof skillet or casserole. Cover and warm in a 350 degree oven until no longer pink, 15-20 minutes, depending on thickness of slices. Serve over crisp Texas Toast with your favorite barbecue sauce on the side.
Side dishes: Broccoli Slaw and Garlic Mashed Potatoes
Peach crisp with ice cream for dessert

Pork Loin

Lightly sprinkle all sides of one 2-4 pound pork loin with Adolph’s tenderizer. Rub all over with Nellie’s Southwest Seasoning: 2 Tblsp chili powder, 2 Tblsp paprika, 1 Tblsp coriander, 1 Tblsp garlic powder, 1 Tblsp salt, 2 tsp cumin, 2 tsp cayenne pepper, 1 tsp black pepper, 1 tsp dried oregano. Let stand 45 minutes to one hour. Prepare smoker with water pan, charcoal briquets and mesquite chips. Bring smoker to 225 degrees F. and smoke the loin for 6-8 hours. To serve, slice or shred and serve on toasted Hoagies with your favorite barbecue sauce on the side.
Side Dishes: Potato Salad and corn on the cob

Nellie’s smoker has two racks, so she smoked both the brisket and the pork loin at the same time.

Note: It's only been two days and the leftovers are almost all gone. Good stuff.

American Onion Soup

For 2 main course servings or 4 first course servings:
Peel, halve and coarsely chop one large Vidalia onion. Saute in bacon fat 20 minutes until it begins to soften. Sprinkle with 1 tsp sugar and continue cooking until it is quite soft and caramelized. Add 3 cups chicken or turkey stock and two mashed cloves of roasted garlic, 1 tsp chili powder and ¼ tsp celery seed. Simmer 15 minutes, stirring occasionally.
Meanwhile, shred 2 cups Velveeta or American cheese and fry 4 slices of bacon. Crumble the bacon. Preheat broiler. Fill a serving bowl with Texas Toast croutons and ladle soup over. Spread a generous amount of shredded cheese over and sprinkle lightly with chili powder. Add crumbled bacon and broil until cheese is melted and beginning to brown around the edges. Serve immediately. (For an extra kick, use pepperjack cheese and garnish with chopped jalopeno instead of bacon. C’mon – I dare you.)
Suggested side dishes: Tossed Salad, fresh fruit for dessert.

Suggested next courses: Grilled steaks, sweet corn on the cob, loaded baked potato.

More Spam R & D

Spam Parmesan
For two servings:
Lightly brown four slices of Spam on both sides in a little oil in an oven-proof skillet. Remove from heat. In a separate bowl, mix 1/3 cup each plain bread crumbs and Parmesan cheese. Add 2 Tblsp melted butter and work into a crumbly paste. Put two thin slices of Roma tomatoes on each slice of Spam in the skillet, sprinkle a pinch or two of dried basil over the tomatoes and spread with the cheese-crumb mixture. Broil until cheese-crumb topping is golden brown. Serve hot with garlic mashed potatoes.

Spam Alfredo
Julienne a 7 oz. can of turkey Spam. Brown the strips lightly in a skillet. Set aside.
To make the sauce, melt ¼ cup butter in a saucepan. Stir in 3 Tblsp finely chopped onion, 4 cloves roasted garlic, and salt & pepper to taste. Cook and stir over medium heat until onion is soft and garlic is incorporated. Stir in ¼ cup flour and whisk until smooth and bubbly. Slowly whisk in 2 cups half & half (or milk) and cook and stir until sauce thickens. Remove from heat, stir in 1 cup Parmesan cheese and the Spam strips. (Add more milk, a little at a time if sauce seems too thick.) Heat through. Serve over spaghetti or noodles, with freshly made French bread.

Kabobs
Cube one 12 oz can Hickory smoked Spam. Thoroughly soak wooden skewers. Thread Spam cubes and alternate with fresh pineapple chunks, red bell pepper, green bell pepper and Vidalia onion wedges. Broil or grill until Spam is lightly browned and vegetables are slightly soft. Drizzle with honey-mustard sauce. Serve on a bed of buttered white rice with more honey-mustard for dipping.
Sauce: Whisk together until smooth ½ cup Dijon mustard, 1 Tbslp Tamari, 2 Tblsp brown sugar and ½ cup honey.