Archive for the 'Recipes' Category

Cowboy Pot Roast with Mashed Potatoes

Cowboy Pot Roast

I found this recipe in an old Southern Living cookbook that I had inherited from my paternal grandmother many years ago. I think it came out pretty tasty, and Mark gave his seal of approval too.

2.5 – 3 lbs. beef pot roast, trimmed

1 (14.5 oz) can petite-cut diced tomatoes, drained

1 can Rotel tomatoes, undrained

1 onion, cut into large wedges

2 T. chili powder

2 (16 oz) cans pinto beans, drained

1 (15 oz) can black beans, drained

Salt & pepper to taste

Place roast in Crock Pot; salt generously. Pour tomatoes and onion wedges over the roast; add chili powder. Cover and cook on high temperature for about 5 hours. Remove roast from Crock Pot, cut into large chunks. Add beans in the Crock Pot and place the chunks of roast back into the Crock Pot as well. Lower temperature down to warm until ready to serve. This would be a nice dish for chilly autumn and winter days.

Mashed Potatoes

Everyone has their own unique way of making mashed potatoes, and this is mine.

5-6 large russet potatoes, washed, peeled & cut into cubes

1 stick of butter

1 small container of cream cheese with chives and onions

Milk

Salt & pepper

Boil the potatoes in salted water until tender; drain and return to pot. I use about 3/4 of a stick of butter, a few dashes of milk, generous salt and pepper, and 2-3 large dollops of the cream cheese. Mash well until smooth.

 I served the pot roast on top of the mashed potatoes. The natural gravy from the pot roast and beans was excellent on the taters. We also had a nice mixed greens salad with the roast.

Crab Cakes, Shrimp & Grilled Asparagus

Sunday dinners in our house usually involve steaks, a veggie and baked potato. We have both grown tired of that, so we tried something new tonight. This was Mark’s first attempt at crab cakes (which we both love), and they came out pretty good — though we both agreed it needed some heat. Next time he is going to add either red bell pepper or perhaps pimento.

As always, his asparagus and shrimp were heavenly.

Crab Cakes

1 lb. crab meat

Panko crumbs (Japanese crumbs)

2 T. fresh parsley

1/2 t. dry mustard

1/2 c. Ritz Crackers, crushed

2 t. mayo

2 eggs

1 t. Worcestershire

Salt & pepper to taste

Mix the parsley, dry mustard, Worcestershire, eggs and may together. Add the crab meat, crushed crackers, salt and pepper; mix well. Form patties — about 1/3 cup each,  1″ thick. Refrigerate for 30 minutes. Coat with panko crumbs lightly. Fry in butter and oil over medium-high heat; 4 minutes per side.

 

Grilled Shrimp Sauce

1 T. oil

1 T. fresh lemon juice

1 sliced green onion

1 T. fresh parsley

1 garlic clove, minced

Dash of basil, dry mustard, thyme, and salt

1 t. Dijon mustard

Whisk all ingredients together, and pour over shrimp right off of the grill.

Mark used his yummy garlic vinaigrette over the asparagus he cooked on the grill.

Cheesy Vegetable Medley

It’s a bit like mac & cheese except with veggies and served with grilled chicken. 

3 c. broccoli florets

3 c. cauliflowerets

2 c. carrots, julienned

1 small onion, diced (optional)

1/2 t. garlic powder

1/2 t. Italian seasoning

Salt & black pepper, to taste

16 oz. (half a package) elbow macaroni, cooked & drained

2 c. shredded mozzarella cheese

2 c. shredded cheddar cheese

8 oz. Velvetta cheese, sliced

1 c. half-and-half cream

3/4 c. seasoned bread crumbs

1/4 c. butter

1/2 c. grated Parmesan cheese

Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 inch of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. [Alternative method: Place all vegetables in a 13 X 9″ casserole dish. Pour large container of chicken broth over the vegetables. Cover with Glad’s Press-n-Seal Wrap and microwave for 5 minutes. I think steaming in chicken broth adds a lot of flavor. Toss out the broth once you are done steaming.]

Place veggies in a bowl; added garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 13 X 9″ casserole dish. Sprinkle with half of the mozzarella, cheddar and Velvetta cheeses. Repeat layer once more time.

Pour half-&-half cream over the top. Sprinkle with bread crumbs; dot with pats of butter. Top with Parmesan cheese. (I totally forgot about the Parmesan cheese.) Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.

Note: I thought it was a little dry. You might want to add some additional half & half cream or add a little chicken broth.

Sausage Balls

Mine turned out a little browner than it should. I got caught up on the phone. They should be a nice golden brown.

This is truly one of my favorite breakfast snacks. The recipe comes from my Aunt Cindy who is an awesome cook. These balls are great to travel with because you can eat them room temp or hot.

Sausage Balls

3 c. Bisquick

1 pkg. Owens’ sausage, hot

1 pkg. Owens’ sausage, regular

3 c. shredded cheddar cheese

Remove your bling. This gets messy. Take sausage out of frig and bring to room temp. Mix Bisquick and cheese in a large bowl until well blended; use your hands. Work in the sausage to the mixture until well blended. Use your hands to squish and knead it. Form into small balls and place on a well greased cookie sheet. These do not rise so you can get them close together. Bake at 350 degrees for 30-40 minutes.

These freeze beautifully!

The sausage mix ready to be formed into balls.

Ready for the oven. As you can see, I like my balls a little on the big side. *wink*

P.S. In the writing of this post, I’ve eaten TWO balls already. They are so addictive.

Taco Crescent Bake

 

Sorry for the bad photo. It gets so dark so early now that I can’t use good light at dinner.

I’ve been in the mood to try out some new casseroles, so tonight was an experiment. It came out pretty good, but not “sophisticated” enough for Mark’s pallet. 🙂 This was super easy and it will be a great kids’ dish once they are older. I wouldn’t serve it for company though.

Taco Crescent Bake

1 tube (8 oz) refrigerated crescent rolls

2 c. Fritos, divided

1 1/2 lbs. ground beef

1 can (15 oz) tomato sauce

1 pkg. taco seasoning

1 c. (8 oz) sour cream

1 c. (4 oz) shredded cheddar cheese

Unroll crescent dough into a greased 13 x 9″ baking dish. Press the dough down on the bottom of the dish and partially up the sides. Seal seams and perforations. Sprinkle with 1 cup of Fritos; set aside. In a large skillet, brown the beef and drain. Stir in tomato sauce and taco seasoning. Bring to boil, reduce heat and simmer (uncovered) for 5 minutes. Spoon over chips. Top with sour cream, cheese and 1 cup of Fritos. Bake, uncovered, at 350 degrees for 25-30 minutes or until crust is lightly browned.

This is what it looked like after I pressed out the dough and put on the first layer of Fritos.

Beer & Cheese Potato Chowder

 

This falls under the category of comfort food….definitely not healthy!

2 1/2 lbs potatoes, peeled & chopped

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 can corn, drained (optional)

1 garlic clove, minced

1 can beer

1 can chicken broth

1 c. American cheese, shredded

1 c. Cheddar cheese, shredded

1/2 c. whipping cream

Croutons (optional)

Cook potatoes and drain. Combine potatoes, onion, celery, corn, carrot, salt (to taste), black pepper (to taste) and garlic; slightly mash together. Pour beer and broth over veggies. Cover and cook on low-medium heat for 20-30 minutes. Add cheese and whipping cream; stir until cheese melts. Cover and cook an additional 5 minutes. If you think it’s too thick, you can add additional chicken broth. Top with croutons.

Mahi-Mahi Fish with Asparagus & Rice

Mahi-Mahi Fish is also known as Dolphin Fish or Dorado.

Mahi-Mahi is my favorite fish. I like seafood, but I tend to stay away from anything that tastes very fishy or oceany (new word!). That’s part of the reason I love Mahi-Mahi — it’s a non-fishy tasting sweet fish.

1 lb. Mahi-Mahi (cut into two fillets)

Marinade

1/4 c. dark rum

1/4 c. lime or lemon juice

1 1/2 T. garlic, minced

Salt to taste

2 T. soy sauce

2 T. Jamaican Jerk Seasoning or honey

1 1/2 t. lime or lemon zest

3/4 t. cumin

2 T. olive oil

1 pepper, chopped without seeds

1/4 c. dried mint

1/4 c. cilantro

Marinade in a Ziplock bag for 30 minutes; flipping after 15 minutes. Grill or broil for 5 minutes on each side.

Mark’s Asparagus

Buy one large bunch of asparagus. Break off the tough bottom part of stalks. Arrange in a single layer in a 13 X 9″ casserole dish. Place 3 or 4 pats of butter that has been broken up over the asparagus. Add enough chicken broth* to cover the bottom of the casserole dish. Press ‘n Seal casserole dish (i.e., cover it) and microwave for 5 minutes. If you want, you can sprinkle a little Parmesan cheese over the top.

* The chicken broth is the secret to his always good asparagus!