What's Cookin' ??

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Ropa Vieja

3½ hours | 1 hour prep

SERVES 8

• 4 lbs chuck roast or arm roast, well marbled
• Salt
• Pepper
• Flour, for dusting
• Olive oil, for browning
• Water
• 1 green pepper, chunked
• 1 onion, sliced
• 5 garlic cloves, chopped
• 2 cups chopped white onions
• 4 garlic cloves, mashed with 1 teaspoon salt
• 2 cups chopped green peppers
• 4 ounces tomato paste
• 1 (32 ounce) can crushed tomatoes
• 2 tablespoons ground cumin
• 1 cup red wine
• 1 bay leaf

1. Do not trim excess fat from meat before cooking; you can remove the fat when you shred the beef.
2. Salt and pepper the meat and dust lightly with flour.
3. Brown the meat in oil in a big Dutch oven.
4. Add enough water to surround the meat, but NOT cover it.
5. Add in green pepper, sliced onion, and garlic.
6. Simmer, covered, until meat is fork tender, about 2 hours (add more water as needed to keep from burning); remove from heat and cool.
7. Discard vegetables and shred the meat.
8. In the same pan you cooked the meat in, saute the chopped onions, garlic, and green pepper in oil until limp.
9. Add in tomato paste, crushed tomatoes, cumin, wine, and bay leaf; add salt and pepper to taste.
10. Finally, add the shredded beef; cover and cook on low for about 30 minutes, stirring occasinally.
11. Remove bay leaf; serve hot over cooked rice.

 

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Indonesian Pork/Noodle Bowl

Ingredients

• 1 pound boneless single loin pork roast cut into 1/4-inch-thick strips
• 1 tablespoon vegetable oil divided
• 2 cloves garlic crushed
• 1/2 teaspoon red pepper flakes
• 2 cups coarsely shredded cabbage
• 1 cup chopped celery
• 2 green onions sliced
• 1/4 cup soy sauce
• 4 cups cooked & drained vermicelli or angel hair pasta broken into thirds before cooking

Preparation


In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork, garlic, red pepper; stir-fry 2-3 minutes, until pork is no longer pink; remove from pan and reserve. Add remaining oil to skillet; stir-fry cabbage, celery, green onion until crisp-tender, 1-2 minutes. Add soy sauce and pasta to skillet along with pork, stir to heat through.

 

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SERVES 6

• 6 boneless chicken breast halves
• Salt
• Pepper
• 1 cup maple syrup
• 1/2 cup fruit or white vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• Cooked rice, to serve

1. 1.) Preheat oven to 325.
2. 2.) Season the chicken with salt and pepper. Place skin side down in a 9" x 13" pan.
3. 3.) In a small bowl, combine the syrup, vinegar, ketchup, and brown sugar and pour over the chicken.
4. 4.) Cover with foil and bake for 1 1/2 hours.
5. 5.) Turn chicken and bake, uncovered for 30 minutes, basting every 10 minutes to moisten.
6. 6.) Pour off the sauce but save it as a gravy to serve over the chicken and rice.

 

[moreluck]

The Ultimate Au Gratin Potatoes

6 large golden potatoes, peeled and sliced (not rinsed)
3 cups heavy cream
2 cups gruyere cheese, grated
1 tsp freshly grated nutmeg
1 – 2 tsp kosher salt (cheese is salty so adjust salt according to taste)
1 tbsp white pepper

1.In a 9x13 cake pan, place a layer of potatoes followed by a layer of gruyere cheese.

2.Continue building layers of potatoes and cheese. The last layer should be potatoes with enough grated cheese left over to sprinkle on top when the time comes.

3.In a medium size bowl, add cream, salt, white pepper, and nutmeg. Stir to combine.

4.Pour cream over potatoes, cover with aluminum foil and place in a preheated 350 degree oven for about 30 minutes. Remove and stick a knife into the potatoes. If the knife goes through easily, remove foil, sprinkle with remaining cheese and place back in the oven for about 15 minutes or until a nice and golden on top.

 

[moreluck]

Tangy Meatloaf

INGREDIENTS:
1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder to taste
1 dash Worcestershire sauce
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves
DIRECTIONS:
1.Preheat oven to 350 degrees friend (175 degrees C).2.In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.3.Bake in preheated oven for 30 to 50 minutes.4.Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

 

[moreluck]

Tender Pulled Pork

Ingredients

• 1 whole pork butt
• 1/4 cup black pepper
• 1/4 cup paprika
• 1/4 cup sugar
• 2 tablespoons salt
• 1/4 cup Mustard
• 1 teaspoon cayenne
• 6 dashes Liquid smoke

Preparation


Mix dry ingredients in a bowl, stir, rub all over pork, place in gallon size baggie
Add mustard and liquid smoke in baggie and mix all, close bag and swoosh around
Refrigerate 24 hours, starting in morning
Place in crockpot 10-12 hours on LOW....or...
Roast on rack uncovered in oven at 250-275 degrees until tender from 7-8 hours (slow and low) or until temp reaches 200 in meat
Discard bone and fat from Pork, place in serving pot and shredd meat, add favorit BBQ sauce and a few more dashes of liquid smoke
You can make a spicy BBQ sauce by adding Cayenne pepper and Tabasco to your favorite BBQ sauce, put in a squeeze bottle
You can adjust the sesoning in your rub or add more to make it your own.

 

[moreluck]

Cabbage Soup Diet Cabbage Soup


Ingredients

• 1 head of green Cabbage shredded in small pieces
• 1 small package of carrots chopped
• 2 Onions, chopped
• 6 stocks of Celery
• 1 Shallot chopped
• 6 Green Onoins chopped
• 1 envelope Onion soup mix
• 3 dashes Balsamic Vinegar
• 6 cloves Garlic
• Juice of half a Lemon
• 1 can V8 16 oz
• 1 28ounce can Diced Tomatoes
• Salt and pepper

Preparation


Place all in large Stock pot, bring to a boil, simmer one hour, take off heat and cover with lid and let sit 1 hour?Keep in mind that this soup does not taste so good during the cooking process, but once it has simmered and sat it taste like a Minestrone soup. You can add other spices and vegetables just be sure the water content is high in the veggies and the calories are low, such as Zucchini.


Here is the Diet to follow http://www.webmd.com/diet/features/the-cabbage-soup-diet

 

[moreluck]

BUFFALO CHICKEN RICE

Serves: 4
Prep Time: 15 Minute(s)
Cook Time: 40 Minute(s)



Ingredients:
4 Tbsp. Shedd's Spread Country Crock® Spread, divided
2 cups shredded cooked chicken
1/4 cup cayenne pepper sauce*, divided
1 cup regular or converted rice
2 cups water
1-1/2 Tbsp. Knorr® Chicken flavor Bouillon
1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
1/2 cup sour cream
1 cup shredded cheddar cheese (about 4 oz.)
1/2 cup chopped celery
1/4 cup crumbled blue cheese


Instructions:
Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside. Melt 2 tablespoons Shedd's Spread Country Crock® Spread in 12-inch nonstick skillet over medium heat and heat chicken with 1 tablespoon cayenne pepper sauce, stirring occasionally, 2 minutes. Remove chicken mixture and set aside. Melt remaining 2 tablespoons Spread in same skillet and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Remove rice from heat, then stir in chicken mixture, remaining 3 tablespoon cayenne pepper sauce, Hellmann's® or Best Foods® Light Mayonnaise and sour cream. Spread 1/2 of the mixture in prepared dish. Sprinkle with 1/2 cup cheddar cheese, then top with remaining chicken mixture and cheddar cheese. Bake 10 minutes or until cheese is melted. Top with celery and blue cheese.
*Such as Frank's® Red Hot Sauce.

 

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Chicken with Creamy Jalapeno Sauce


“My sister Amy came up with this recipe that does a great job of making boring old chicken breasts a lot more exciting,” writes Molly Cappone of Columbus, Ohio. “My husband and I just love the wonderful sauce!”


4 ServingsPrep/Total Time: 25 min.

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 2 medium onions, chopped
• 1/2 cup reduced-sodium chicken broth
• 2 jalapeno peppers, seeded and minced
• 2 teaspoons ground cumin
• 3 ounces Kraft Philadelphia® - Cream Cheese – Light, cubed
• 1/4 cup reduced-fat sour cream
• 3 plum tomatoes, seeded and chopped
• 2 cups hot cooked rice

Directions

• Sprinkle chicken with salt. In a large nonstick skillet overMedium-high heat, brown chicken in oil on both sides.
• Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce Heat; cover and simmer for 5-7 minutes or until a meat thermometer Reads 170°. Remove chicken and keep warm.
• Stir cream cheese and sour cream into onion mixture until blended.Stir in tomatoes; heat through. Serve with chicken and rice. Yield: 4 servings (2 cups sauce).

 

[moreluck]

Braised BBQ Beef Sandwich

Ingredients

• One 3-pound chuck roast, rinsed and dried
• 2 medium onions, chopped
• 1 Tbsp olive oil
• 1 28-ounce can whole tomatoes (preferably plum tomatoes)
• 1 18-ounce bottle of your favorite barbecue sauce (or 2 1/4 cups of your favorite homemade barbecue sauce)
• Salt and freshly ground black pepper
• 12 sandwich or hamburger buns

Method

1 In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.

2 Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.
3 Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.
4 Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.
Serve on buns. Makes approximately 12 sandwiches.

 

[moreluck]

USEFUL GRILL TIP......

If you don't have a grill thermometer (and most don't), Here's a quick way to estimate your heat.

Hold your hand palm-down, just above the grill. Count "one- thousand-one, two-thousand-two" etc...

If you can keep your hand in place before pulling away:

5 seconds-it's a low fire......(250)

4 seconds-it's medium........(300)

3 seconds-it's medium hot...(350)

2 seconds-it's a hot fire.......(375)

1 second-you should apply a good burn ointment.

 

[moreluck]

Cold Taco Dip for Superbowl

Ingredients:
• 16 oz. softened cream cheese
• 16 oz. sour cream
• 1 envelope taco seasoning
• shredded lettuce
• 2 medium tomatoes, diced
• 8 oz. taco flavored shredded cheese

Directions:
Place softened cream cheese, sour cream and taco seasoning in mixing bowl. Mix with electric mixer until smooth. Spread mixture in the bottom of a 9" x 13". Place shredded lettuce all over the top of the cream cheese mixture. Next, sprinkle shredded cheese on the lettuce. Top with diced tomatoes. Chill until ready to serve. Serve with tortilla chips.

 

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Drunken Beef Goulash

Adding a can of beer instead of water or other liquids to this hearty dish gives it personality and a subtle pub-like taste and aroma.

From The Heart-Smart Diabetes Kitchen, p. 177


Serves: 4; Serving size: 1 cup

Ingredients
Canola oil cooking spray
1 Tbsp canola oil
3/4 lb trimmed beef stew meat, cut into 1-inch pieces
1 cup chopped onions
1 cup chopped green pepper
1 package (8 ounces) sliced mushrooms
1 can (12 ounces) lager beer
2 tsp Worcestershire sauce
1/2 tsp dried oregano leaves
1/2 of 6 oz can tomato paste
1-1 1/4 tsp sugar
1/2 tsp salt

Preparation

1. Spray a 3 1/2 to 4 quart slow cooker with canola cooking spray.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add beef and cook until browned on the edges, about 4 minutes, stirring frequently. Place in the slow cooker and top with onions, peppers and mushrooms.
3. Add half of beer, Worcestershire sauce, oregano, and tomato paste. Cook and stir for 30 seconds until well blended. Add to slow cooker with remaining beer. Cover tightly and cook on high setting for 4 1/2-5 hours or on low setting for 9-10 hours until beef is very tender. Add sugar and salt and let stand for 15 minutes for flavors to blend.

Fast tip: Trim the fat off of the beef chuck. Using canola oil instead of the beef fat reduces the saturated fats and gives the beef a rich brown color. If desired, serve this dish over 2 cups prepared frozen mashed potatoes, omitting any salt or fat.
Nutrition Information
Exchanges/Choices
1/2 Carbohydrate
2 Vegetable
2 Lean meat
1/2 Fat
Calories: 195
Calories from Fat: 65
Total Fat: 7.0 g
Saturated Fat: 1.3 g
Trans Fat: 0.0 g
Cholesterol: 40 mg
Sodium: 370 mg
Total carbohydrate: 17 g
Dietary Fiber: 3 g
Sugars: 9 g
Protein: 17 g

 

[moreluck]

Breaded and Baked Chicken Drumsticks Recipe

Recipe adapted from a Deviled Drumsticks recipe in Bon Appetit, March 2001.

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup Dijon or whole grain mustard
• 2 teaspoons Worcestershire sauce
• 3/4 cup dry breadcrumbs
• 2 Tbsp finely chopped chives or green onion greens
• Salt
• 6 large chicken drumsticks, about 1 1/3 lbs
• Olive oil

Method

1 Place rack on upper third of oven. Preheat oven to 425°friend. Coat the bottom of a roasting pan with a thin layer of olive oil.
2 Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.
3 Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.
4 Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.
Serves 4-6.

 

[moreluck]

You'd have to divide this in half for one 9x13 casserole..


DUGGAR's TATER TOT CASSEROLE...

2 lb ground turkey cooked, seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom
2 cans evaporated milk
2 cans cream of chicken
Brown meat & place in large casserole Dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 2- 9”X13” pans

 

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Buffalo Chicken Wings

Copyright 2002, Barefoot Contessa Family Style
Ingredients

• 16 chicken wings (about 3 pounds)
• 1/4 pound (1 stick) unsalted butter
• 1 teaspoon cayenne pepper 4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco
• 1 teaspoon kosher salt
• 1 1/2 cups crumbled Gorgonzola or other blue cheese
• 1 cup good mayonnaise
• 3/4 cup sour cream
• 2 tablespoons milk
• 3/4 teaspoon Worcestershire sauce
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• Celery sticks, for serving

Directions

Preheat the broiler.
Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

 

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Dad's Mac and Cheese


1 lb elbow macaroni
1/2 large white onion
1 cup milk
1 1/2 tablespoons flour
1 1/2 tablespoons butter
1 (8 ounce) package cream cheese
1 cup shredded cheddar cheese
1/2 teaspoon yellow mustard
salt
white pepper
fresh basil (optional)
1 cup shredded cheddar cheese
1/4 cup seasoned breadcrumbs

1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions, drain, and place in a very large mixing bowl. Tear or shred basil leaves and add to pasta.
3. Cut the onion into quarters or small chunks, and add to blender with the milk. Puree until the onion is blended into the milk.
4. Melt the butter with the flour in a large skillet or saucepan, and cook, stirring constantly until light brown.
5. Add the onion and milk mixture a little at a time, whisking well between additions.
6. Add cream cheese and shredded cheddar, a little at a time, allowing each addition to melt before adding more cheese. You should have a very thick cheese sauce. Add mustard and salt and white pepper to taste.
7. Pour cheese sauce over pasta, mix well, and divide into baking dishes. (I find this will do two 8x8, or three 8" rounds.) Top with shredded cheddar and breadcrumbs. If you're freezing some for later, just cover it in foil and freeze.
8. Bake for 20 to 25 minutes, or until pasta is set, and cheese is melted. This recipe can be baked from frozen at the same temperature, for 30 minutes with foil, and 15 uncovered.

 

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Southwestern Tomato Pasta

Ingredients:
3 small vine-ripened tomatoes
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground white pepper
4 ounces angel hair pasta, uncooked
4 ounces goat cheese, crumbled
2 tablespoons pine nuts, toasted



Directions:
Peel tomatoes, and coarsely chop over a medium bowl, reserving juice.

Combine chopped tomatoes, reserved juice, olive oil, and next 7 ingredients; cover and let stand at room temperature 1 hour.

Cook pasta according to package directions; drain.

Serve tomato mixture over pasta; top with cheese and pine nuts.

 

[moreluck]

Italian Breaded Pork Chops

Ingredients:

3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops

Directions:
Preheat oven to 325 degrees friend.

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees friend.

 

[moreluck]

Green Chili Rice


1 cup uncooked rice (to be cooked first, separately)
1/4 cup melted butter
1 pint sour cream
1/8 cup milk
1 lb grated monterey jack cheese
1 (8 ounce) can diced green chilies salt
1/2 cup grated cheddar cheese

1. Cook rice first, as per directions on the package.usually, two parts water, one part rice bring to a boil, reduce heat until water is gone.
2. Preheat oven to 350.
3. Add Butter, Sour Cream, Milk, Jack Cheese, Chilies, and Salt to cooked rice. Mix well.
4. Put in a casserole dish, sprinkle top with Cheddar cheese, and cook until center is hot.