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The flavor was heavenly. Along with all the stuff going on atop my range, I also made Twice-Baked Cauliflower from Kalyn’s Kitchen and Crash Hot Potatoes from the Pioneer Woman. The meal was awesome!
Cut medium-size mushrooms into quarters and brown in butter and olive oil. Set aside.
Using the same skillet, brown sliced onions. Add to mushrooms and set aside.
Using same skillet, brown seasoned pork chops. Remove chops from skillet and set aside. Deglaze the skillet with white wine, scraping the crispy bits up from the pan. Let wine simmer and reduce for a few minutes.
Add pork chops to pan.
Add sauteed mushrooms and onions. Let simmer until pork chops are cooked. It won’t take long. Remove chops and set aside.
Add about ½ cup sour cream to skillet and stir until well mixed. Let simmer to reduce a bit.
Add pork chops back into skillet and cover with sauce. Serve.
Here’s the quick & easy info on Crash Hot Potatoes by Pioneer Woman . . . 1-Cook small potatoes. 2-Place on baking sheet coated with olive oil. 3-Smash each potato. 4-Sprinkle with salt & pepper & olive oil. 5-Bake 450 degrees 20-25 minutes till crispy on the top.
They are really, really yummy.
This was a standard dish at our house while I was growing up. I’ve tweaked it to make it my own. Many people buy a prepared cornbread mix to use, but it’s so simple to whip up a half-batch of cornbread that I don’t see the point in buying the mix. Also, I’ve started making my own taco seasoning and if you want to do that too, you can find a recipe online.
INGREDIENT LIST
1# lean ground beef
1 cup chopped onion
1 garlic clove, minced
1 14-oz. can diced tomatoes
1 4-oz. can chopped green chiles
1 14-oz. can kidney beans
1 pkg. (2 Tbsp.) Taco seasoning
1 cup grated cheddar cheese
½ cup flour
½ cup corn meal
2 Tbsp. sugar
1-1/2 tsp. baking powder
½ tsp. salt
½ cup milk
3 Tbsp. oil
1 egg
Fry ground beef, onion, and garlic together in oven-proof skillet. Stir in tomatoes, chiles, beans, and taco seasoning. Let simmer for a few minutes.
Remove from heat and stir in a handful of grated cheese.
In a mixing bowl, stir together flour, corn meal, sugar, baking powder, and salt. In a small bowl, mix milk, oil, and egg. Stir milk mixture into flour mixture and stir just until blended.
Pour this batter over the top of the ground beef mixture as pictured. If you do not have an oven-proof skillet, you can use a greased 9×13” pan to place the cooked ground beef mixture and then pour the corn bread batter over the top.
Bake at 400 degrees for 20 minutes. Serve.
This is our ultimate comfort food. It is so, so good! This recipe is based upon one found in Betty Crocker’s Cookbook (1969).
Cut potatoes into 1” dice to make four cups and cook them.
I cover the bowl of diced potatoes and microwave for about 3 minutes, shake them around, microwave another three minutes, shake, and then 3 more minutes. So, microwave for about nine minutes total. But you may cook the potatoes however you choose, just don’t make them too soft.
Dice cooked ham into 1” to make four cups. Mix with potatoes.
In a small saucepan mix 1 cup cream with 2 cups shredded sharp cheddar cheese.
Heat and stir until cheese is melted and sauce is creamy.
Remove from heat and stir into potatoes and ham. Stir in 4 ounces of sliced pimiento.
Pour into an ungreased 3-qt. baking dish. I use the same dish to cook the potatoes, mix the casserole, and then bake it. Cover and bake at 350 degrees for 45 minutes. I cover with my cute silicon cover which works in the microwave and the oven and then the dishwasher.
Serves 4.
I served today with BLT Salad and Creamed Spinach. Lots of comfort!
Ham & Cheese & Potato Casserole Ingredients
4 cups cooked potatoes, diced 1”
4 cups cooked ham, diced 1”
1 cup cream
2 cups sharp cheddar cheese, grated
4-oz. sliced pimientos
This recipe is one I have made for years. The basic recipe called for four cut-up chickens, but I have never served that many people or used cut-up chickens. The beauty of this is that you can easily expand the recipe to serve a lot of people. I’m going to tell you how I do this for three or four of us, but the ingredient amounts are not specific. Eyeballing it will work just fine. The quantity of garlic and oregano seems excessive, but it really works. This is a delicious dish. Start the night before or no later than six hours ahead. Scroll to the bottom for approximate measurements.
6-8 cloves garlic, pureed
Into a 9×13″ baking dish, mix together: pureed garlic, dried oregano; Salt and pepper; red-wine vinegar; olive oil; pitted prunes; green olives (mine were jumbo-sized, so I cut them in half); capers with a little juice; bay leaves
Add boneless, skinless chicken breast, cut into serving sizes. Turn the chicken so it’s well coated and everything is mixed. Let marinate, refrigerated, overnight.
Remove from refrigeration and sprinkle brown sugar, white wine, and chopped parsley over the top.
Bake, covered, for about 45 minutes at 350 degrees. Uncover and bake another 15 minutes.
Serve over rice.
Mediterranean Chicken Tonja
6-8 cloves garlic, pureed
2 Tbsp. dried oregano
Salt and pepper
¼ cup red-wine vinegar
¼ cup olive oil
Handful pitted prunes
Handful green olives (mine were jumbo-sized, so I cut them in half)
2 Tbsp. capers with a little juice
3 bay leaves
Boneless, skinless chicken breast, cut into serving sizes (I used one breast)
1/3 cup brown sugar
½ cup white wine
2 Tbsp. chopped parsley or cilantro
The night before, mix all together, except brown sugar, wine, and parsley in a 9×13″ baking dish. Let marinate overnight in refrigerator. Sprinkle with brown sugar and wine and parsley. Bake covered at 350 degrees for 45 minutes. Uncover and continue baking for fifteen minutes more. Serve over rice.
I am exceedingly proud of this dish. The recipe is here: http://www.melangery.com/2012/05/chicken-and-red-currant-pie.html.
I made my own “aspic jelly” by rendering chicken bones. I made my own pie crust from scratch! I used ground turkey instead of ground chicken, although ground chicken would have been better.
It came out so beautiful! I just can’t believe it.
I used a lean breakfast sausage (think Jimmy Dean) for the ground sausage or veal component. The overall flavor was a bit bland and Italian sausage would have been great, or maybe even sage sausage.
Yes, another recipe with processed food ingredients. My bad. Sorry. There is no doubt that you could substitute any number of things for the processed foods. This originally came from my friend Miriam and I have tweaked it through the years. There are no specific quantities, just eyeball it. For the vegetable component, I like to use cooked broccoli. If you do not like broccoli or do not have it, a can of Veg All will be fine. I also use home-canned salmon, a pint. I like to can salmon with a whole jalapeño pepper in it and then use one of those pints in this recipe. I’m nearly out of the jalapeño salmon so I used regular canned salmon here. My son added Tabasco sauce quite liberally to his plate to compensate. Good idea.
Start by cooking a couple heads of broccoli florets.
In addition to broccoli (or Veg All) here are the other ingredients.
Drain a pint of canned salmon and crumble into a large baking dish. I always grease my dish first, is that wrong? Whatever. It works.
Add a large spoonful (1/3-1/2 cup) of mayonnaise to the crumbled salmon.
Add a 10.5 oz can of cream of mushroom soup.
Add the cooked broccoli.
Add a couple cups of grated sharp cheddar cheese.
Stir the ingredients in the bowl together.
Cook 12 oz. of egg noodles as the package directs to al dente.
Stir cooked noodles into the dish.
Cover the dish and bake at 350 degrees F for 30 minutes. (Don’t you like my snazzy silicone cover? It’s completely oven-proof.)
Remove the cover and sprinkle french-fried onion pieces across the top. Bake an additional 5 minutes. Do not over-bake because the french-fried onions brown very quickly.
Remove from the oven and serve while warm. This will feed about four to five hungry people.
This dish was my son’s favorite when he was a little boy. Based upon his reaction last night while eating our leftovers, it may still be his favorite. Start with a one-cup measure, or other small mixing bowl. In it, mix 1/2 cup honey, 1/4 cup prepared mustard (I use yellow, but I suppose Dijon or brown would be good), and 1 tsp. curry powder. Pour into a greased 9×13″ pan.
Add pieces of chicken to the dish and turn so that they are fully coated. I remove the skin and fat from the chicken as much as possible. You see here I could have added many more pieces of chicken if I were serving more people. No problem.
Bake at 375 degrees F, uncovered, for 50-60 minutes, turning chicken pieces occasionally. Make sure chicken is cooked through (when poked with a fork near the bone, juices should run clear).
That’s it. Yummy!
It’s been a very long time since I served whole chicken pieces without first deboning. When my kids were young I learned that it was much easier to debone while I was still cooking, than to do it after serving. And I was more likely to eat while the food was still warm. Thus, most of my chicken dish recipes use only the meat of a chicken, not the whole pieces.
For the chicken paprika dish, I cut up a 6 lb. chicken into a large pot, covered with water and cooked the chicken until it was done. 6 lbs turned out to be way more than I needed, so I only used half of the breast and one thigh, deboned, along with broth created by the cooked chicken.
In a large skillet heat 3-4 Tbsp. oil and then saute 1 Tbsp. Hungarian paprika in it for a minute. Add a cup of chopped onions and saute for a few minutes. Stir in 2 Anaheim chile peppers, seeded & coarsely chopped; 1 medium tomato, chopped; 2 cloves garlic, peeled and minced; 3 cups chicken broth; salt and pepper to taste; enough chicken meat to suit you.
Bring to a simmer and cook, covered, for about 45 minutes.
Mix 4 Tbsp. flour into 1/2 cup sour cream until well blended. Scoop out a cup of paprika gravy and stir into sour cream mixture until smooth.
Scoop out another cup of gravy and stir into sour cream until smooth.
Stir sour cream mixture into gravy skillet and stir until smooth.
Return skillet to heat and simmer until gravy has thickened a bit.
Serve over spaetzle or noodles or rice. Serves 4.
Chicken Paprika Ingredients
Chicken or pieces cooked in water. Debone the chicken and save 3 cups broth.
3-4 Tbsp. oil
1 Tbsp. Hungarian paprika
1 cup chopped onion
2 Anaheim peppers, seeded and coarsely chopped
2 garlic cloves, peeled and minced
1 medium tomato, chopped
Salt and pepper to taste
4 Tbsp. flour
1/2 cup sour cream
This is a hearty soup, especially good served with a crusty bread. It’s easy to make while camping or at the cabin.
Fry 1 lb Italian sausage, 1 chopped onion, 2 chopped celery stalks, 2 chopped carrots, 1 Tbsp. lemon peel in a large pan until the sausage is cooked through.
Stir in 1 quart (or liter) of chicken broth, 2 15-oz. cans black beans, drained, and 2 Tbsp lemon juice. Add salt and pepper to taste. Simmer for 45 minutes. Serve.
This is a recipe my friend Kathryn gave me because she knows how much I like dishes with sauerkraut. As ever, it’s not fussy to make. I like to serve it with spaetzle, but it tastes good without accompaniment. I made this stew the same day that I baked Pumpernickel Bread, so that’s what I served it with.
Heat oil over medium heat. Add onions; cook 10 minutes. Stir in garlic; cook 5 minutes more or until onions are very tender.
Stir in garlic; cook 5 minutes more or until onions are very tender. Stir in paprika; cook 1 minute.
Add pork, sauerkraut, tomatoes with their juice, broth, salt and pepper; heat to boiling over high heat. Cover and bake in preheated 325 degree oven for one and a half hours or until meat is fork-tender.
Remove from oven; stir in sour cream. Serve over noodles or spaetzle.
Hungarian Pork Goulash
2 Tbsp. vegetable oil
2 large onions, chopped
1 garlic clove, minced
¼ cup paprika (yes, this much!)
2 lb. boneless pork roast, cut into 1-1/2” chunks
16 oz sauerkraut, rinsed and drained
1 14-1/2 oz. can diced tomatoes
1-3/4 cups beef broth
½ tsp. salt
¼ tsp. ground black pepper
8 oz. sour cream
Heat oil over medium heat. Add onions; cook 10 minutes. Stir in garlic; cook 5 minutes more or until onions are very tender.
Stir in paprika; cook 1 minute. Add pork, sauerkraut, tomatoes with their juice, broth, salt and pepper; heat to boiling over high heat. Cover and bake in preheated 325 degree oven for one and a half hours or until meat is fork-tender.
Remove from oven; stir in sour cream. Serve over noodles or spaetzle.
Serves 6
Foods Passion 