New Recipe Challenge: Italian Sausage Parmesan

The Challenge
      Both kids tend to like Italian foods and pasta.  I wanted to do something a little different with a pound of sausage instead of just adding it to sauce.  I remember ordering chicken Parmesan at a local restaurant that was amazing.   Big chunks of chicken covered with marinara sauce and topped with lots and lots of Parmesan and mozzarella cheeses. This is a sausage take on that recipe.

The Recipe

Italian Sausage Parmesan

2 lb. bulk Italian sausage (hot or sweet depending on your taste)
2 T. olive oil
23 oz. jar of your favorite marinara sauce
1/2 cup grated Parmesan cheese
1 1/2 cups shredded Mozzarella cheese

• Heat the olive oil in a large oven-proof skillet and preheat oven to 350 degrees.  Measure the sausage into tablespoon size portions and roll into balls.
• Brown the sausage balls in the oil until the outside is no longer pink, but it hasn't cooked all the way through.
• Add the sauce and stir to coat all the sausage.  Top with the 2 cheeses and then transfer to the oven for 20-25 minutes until golden and bubbly.
• Serve over or beside pasta.

The Results

     Everyone loved dinner and there were no leftovers for my lunch the next day!!  That in itself tells me that this is a winner.

New Recipe Challenge: Stewed Beef and Vegetables

The Challenge

     One of the most annoying aspects of my picky twosome is their potato issue.  Unless the potatoes are french fried, hash browned, or mashed; they are not interested.  I, on the other hand, love potatoes any way you want to make them.  
     I got into a beef stew mood on a recent rainy afternoon, but knew that I would spend the entire time at the table arguing with picky and pickier to eat the 2 pieces of potato I put into their bowl.  Although in a beef stew mood, I wasn't in a dinner table face off mood; so my craving got put on hold.
     A few days later, I was browsing Pinterest and saw a pin that featured a chicken stew sans potatoes served over mashed potatoes.  AWESOME!!!!  Why couldn't I do that with my beef stew recipe?  I could, and I did.  Here it is.

The Recipe

 

Stewed Beef and Vegetables

1 1/2 lbs. stew beef
2 T flour
2 T olive oil
1 lb. carrots, cut into bite size pieces
2 stalks celery, chopped
1 large onion, diced 
2 cloves garlic, minced or crushed
3 cups beef stock
1 T Worcestershire sauce
1 T each: sage, thyme, and oregano
1 bay leaf
3 T flour
1/2 cup water or extra stock

• Heat the oil in a skillet while coating the beef with 2 T flour.  Add meat to the skillet and brown all sides.
• Add the meat, veggies, stock, and seasonings to your slow cooker and cook on low for 6-8 hours.
• Whisk together 3 T flour and 1/2 cup of water or stock and stir into the stew to slightly thicken the liquid and cook for another 20 to 30 minutes.
• Serve over mashed potatoes.

Here is a delicious mashed potato recipe, but instant works too.  (If that's the way you roll.)

Garlic and Thyme Mashed Potatoes

2 1/2 lbs. Yukon Gold potatoes
1/2 cup butter
1/2 cup cream or half and half
2 cloves garlic, whole
2 T. thyme leaves
4 oz. cream cheese
salt and pepper to taste

• Peel and cut potatoes into large chunks and simmer in large pot until the potatoes are almost falling apart.
• While the potatoes are cooking heat the cream and melt the butter on low heat in a small pan.  Add the whole garlic cloves to the pan to let the garlic flavor infuse into the butter and cream.
• Drain thoroughly and return to the pot over low heat. Add the cream cheese to the potatoes and mash until smooth.  (I don't suggest using a mixer as the potatoes can get gummy.)
• Stir in the cream and butter mixture a little at a time until the potatoes are the right consistency for you. (make sure the garlic doesn't fall into the potatoes.) 
• Add thyme and stir in salt and pepper to taste.

The Results

     This was so scrumptious!  I'm not sure I will ever make traditional beef stew again.
     Bekah thought it was ok and ate most of what was in her bowl.  She said that she would eat it again.  Major breakthrough with Timmy.  This is the first time there wasn't a pile of onions left on the side of his plate when he left the table.  He ate them all!!!!

Have a Happy Family Dinner, Y'all! 

  

New Recipe Challenge: Salisbury Steak with Mushroom Gravy

New Recipe Challenge

     The kids both like hamburgers, so I thought that salisbury steak would be an easy transition.  I used to make this a lot before we had kids and knew that Dave and I like it.  
     This recipe is fairly quick and easy to make and the meat can be mixed and formed the earlier in the day or even the previous day to prepare for a quick dinner.  
      I served the steaks with mashed potatoes and carrots.  It is equally good served with rice or even noodles.  Whatever your family prefers is fine with these tasty steaks.

Recipe

1 1/2 lbs. ground sirloin
1 cup diced onion
1 T. Montreal steak seasoning
1/2 cup bread crumbs
1 egg
3 T. olive oil, divided
8 oz. sliced cremini or button mushrooms
4 T. flour
3 cups beef stock or broth

• mix meat with onion, seasoning, bread crumbs, and egg until everything is incorporated well.
• Divide the meat mixture into 6 equal portions and form into patties.  If you made the patties early cover them with foil and refrigerate until you are ready to cook.
• In an extra large skillet, heat the oil over medium heat.  Add the patties and let them brown about 3-4 minutes on each side and then remove from the skillet.
• Add the remaining oil and the mushrooms and cook the mushrooms until they are cooked and slightly browned.
• Sprinkle the flour over the mushrooms and stir and cook the flour for 1-2 minutes.
• Add the stock while stirring to avoid lumps and bring to a simmer until the gravy thickens slightly.
• Return the steaks to the skillet and simmer for about 10 minutes until the meat is fully cooked and the gravy is thickened.

The Results

     Dave and I loved this recipe.  The steak were very flavorful without being too heavy.  The gravy was thick and wonderful and the mushrooms were a delicious addition.  The mashed potatoes and carrots were perfect alongside the steaks.  Delicious!
     The kids ate the steaks, but didn't want they gravy.  They both ate their patty with ketchup.  The potatoes and carrots disappeared without coercion. I think that this will definitely find its way to our table again. 
 

New Recipe Challenge: Farmer's Market Chicken

 New Recipe Challenge

     Fresh vegetables are everywhere, especially in the summer.  There is a farmers market less than a mile from our place and they have a wide variety of beautiful veggies.  This recipe can be made with any veggies that your family likes.  Feel free to experiment. 
     My kids like most of the vegetables that they have tried, but can be resistant to trying something new.  The majority of the veggies I used are ones that they are familiar with and will eat:  onion, carrots, green beans.  I also chose 1 new vegetable that I wanted them to try: asparagus.  Other good veggies that would work well in this dish: snow peas, summer squash, zucchini, bell peppers.  Really anything you can pick up at a farmer's market.
     When it comes to the chiken, you can use boneless or bone-in chicken.  You will just need to bump up the cooking time about 10 minutes if you use bone-in chicken.  This recipe is very versatile and is easy to make.

Recipe

Farmer's Market Chicken

4-6 boneless chicken breasts or 1 whole chicken cut up
2 cups carrots, peeled and cut
1 large onion, sliced
2 cups green beans, cut or whole
2 cups asparagus, cut into 2 inch pieces
4-6 cloves garlic, minced
4 T olive oil, divided
1/2 cup white wine or chicken stock
1 T fresh tarragon 
1 T fresh thyme
salt
cracked black pepper

• Heat 2 T oil in a large skillet while you season the chicken pieces with salt and pepper.
• Brown chicken on all sides; then, remove the chicken from the pan.
• Add the rest of the oil along with the onion to the skillet and cook for 3-4 minutes.  Add the garlic and cook 1-2 minutes or until fragrent. 
• Pour in wine(stock) and deglaze the pan.  Add the carrots (or other longer cooking veggies) and chicken to the pan, sprinkle with herbs, and simmer covered for 8-10 minutes (15 minutes for bone-in chicken).
• Add the beans and asparagus (or other quick cooking veggies) and cover for another 5-7 minutes.
• Remove chicken and veggies and arrange on a platter.  Simmer and reduce the sauce for several minutes and pour over the meat and veggies on the platter.
• Serve over rice.

Results

     Mixed results with the kids.  I don't think that either of them really liked the asparagus, but they ate it.  They liked the rest of the dinner and said that they would eat it again.
     The adults really liked dinner and it will definitely find its way back to our dinner table again.

Have a Happy Family Dinner Y'all!

New Recipe Challenge: Honey-Orange Steak with roasted potatoes

New Recipe Challenge

     Today was Dave and my 11th wedding anniversary and I wanted to make something special.  Dave really likes steak, so I looked at several different recipes and combined and changed them and came up with this new meal.  Tim and Bekah will eat steak occasionally, but it's never been their favorite.  
     The recipe calls for sirloin, but you can use whatever cut you prefer or have on hand. I think that this sauce would be really nice over a good ribeye. I think that they next time I make this I will roast some carrots along with the potatoes and that will save me from having to make a vegetable separately.  Roasted carrots are sweet and tender and will be delicious with the steak and potatoes.

Recipes

 Roasted Potatoes

2 lbs. new or fingerling potatoes
2 T olive oil
2 T kosher salt
2 T cracked black pepper
4 T minced garlic (optional)

• cut potatoes into quarters  and pile onto a cookie sheet
• pour oil and seasonings over the potatoes and stir to coat
• roast at 400 degrees for 30 minutes or until soft
• you can add a pound of carrots, cut into chunks, to the pan and adjust the oil and seasonings to coat all the veggies.

 

Honey-Orange Steak

1 1/2 - 2 lbs sirloin steaks
2 T Montreal steak seasoning
1 T olive oil
1/3 cup fresh orange juice
2 T orange zest
2 T honey
1 t. Italian seasoning

• Sprinkle Montreal seasoning evenly over the steaks while the oil heats in a large skillet.
• Cook steaks for 6-7 minutes on each side, turning only once.  Then remove steaks from the skillet and cover them with foil.
• Add the remaining ingredients to the skillet and use a whisk to scrape all the good stuff from the bottom of the pan.  Simmer for a couple of minutes to reduce and pour over the steaks.

Results

      The kids ate their steak and agreed that they would eat it again.  I was impressed.  They loved the roasted potatoes and fought over the few left in the bowl.  
     The adults loved the meal.  Happy Anniversary, Honey!!

Have a Happy Family Dinner, Y'all!

Family Favorite: Salsa Ranch Chicken with Rice

Family Favorite

     I craved spicy Mexican food during both of my pregnancies.  I believe that is the reason why both of my children like spicy foods.  They would eat chips and salsa every day for snack if I let them.
     One day I was trying to figure out dinner using what was around the house and this recipe just happened.  In fact, I keep the ingredients for this meal around the house all the time; so I can throw it together whenever.
     Everyone enjoys it and I never hear a complaint out of the kids when they ask, "What's for dinner?"

Recipe

1 lb. boneless chicken breasts or thighs, cut into bite size pieces
1 cup of your favorite red salsa or picante sauce 
1/2 cup Ranch salad dressing
1 can corn or 1 cup frozen corn
2 T olive oil
rice
shredded cheddar 

• Brown the chicken in the olive oil over medium heat.
• Add the salsa and corn and simmer over low heat for 8-10 minutes or until the chicken is cooked through.
• Stir in the ranch and simmer for 5 more minutes.
• Serve over rice and garnish with shredded cheese.

 

New Recipe Challenge: Cheesy Potatoes and Ham

 

The Challenge

     I love cooking with my crock-pot, especially in the winter.  This recipe only cooks for 4 hours, but it's good when you have a busy afternoon.  It's very simple to throw together and tastes great.  If you use frozen potatoes it goes together even faster.  It's a delicious way to use up leftover ham after Easter.
     Since kids, including mine, love cheese; I thought it would be a good recipe to try. 

The Recipe

2 lbs. peeled and sliced potatoes or 1 bag of frozen diced hash browns
1 cup diced ham
1 1/2 cups shredded cheddar cheese (divided)
1/2 cup finely diced or grated onion
1 can cream of mushroom soup
1/2 cup water
1/2 t. garlic powder
1/4 t. black pepper 

• In the crock-pot bowl, mix together the potatoes, ham, onion and 1 cup of the cheese. 
• In a separate bowl mix together the soup, water, and seasonings.
• Pour evenly over the potato mixture and cook on high for 4-5 hours.
• About 15 minutes before serving.  Stir to evenly distribute the cheese sauce and sprinkle the final 1/2 cup cheese over the top. 

The Results

     My husband and I loved it.  The sauce is creamy and the potatoes cooked perfectly.  I used red skinned potatoes and left the skins on when I sliced them.  It comes down to personal preference. 
     Timothy really liked it, but left a pile of diced onions at the edge of his plate.  I think that next time I will grate them and he won't even notice them.
     Rebekah ate it, but I don't think it was her favorite.  It took her a while to clean her plate, but she said that she would eat it again.
     Overall a good result.  With a little personal adjustments it should be a winner. 

Have a Happy Family Dinner, Y'all!