It's Super Bowl Sunday, and I'm preparing the perfect Southern Cooking appetizer - Sausage Balls. Part biscuit, part cheesy sausage mixture, these little balls of joy are bound to bring out the "fatty" in all of us.
1 pound hot pork sausage
3 cups Bisquick
1, 2 cup package sharp cheddar shredded cheese
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Using a Kitchen Aid stand mixer with the paddle attachment (otherwise, tire yourself out with a wooden spoon, your hands, and a big glass bowl), mix sausage with Bisquick on lowest setting. Once Bisquick is well incorporated, add cheese and continue mixing until all ingredients are well mixed.
Remove bowl from stand mixer and roll into 1 inch balls. Place 15 sausage balls on cookie sheet, evenly spaced, and bake at 350 for 15 minutes. Drain on paper towels, and cook next 15 sausage balls.
Note, to keep sausage balls warm, you can place your Crockpot on the "Warm" setting until ready to eat.
Sunday, February 6, 2011
Home Cooking Extravaganza
Today we were lucky enough to have some of our favorite guests, Bethany and Hadley, join us for a rare Sunday "homecooking extravaganza." We had home fried turkey cutlets, green beans, homemade mac-n-cheese, and onion soup mix carrots. You can find the green bean and homemade mac-n-cheese recipe from my pre-Thanksgiving post, but the fried turkey cutlets and carrots turned out so yummy, I had to share!
Home Fried Turkey Cutlets
2 eggs
1/2 cup water
Lawry Seasoning Salt
3 cups all purpose flour
Canola Oil
1 to 1.3 pounds turkey breast cutlets
Beat two eggs with water in bowl unter well-beaten. Set aside.
Place 3 cups flour in a shallow baking dish. Add seasoning salt to taste (I add a fairly liberal amount, until you can see it incorporated into the flour when mixed). Stir together flour and seasoning salt with a fork.
Dip turkey cutlets, one at a time in egg mixture. Coat both sides, and then transfer to flour mixture. Make sure both sides are coated and place on a large platter. Repeat with remaining cutlets. Once all cutlets have been coated, dip each one in egg mixture again and then coat in flour again. Double-coating the skinless cutlets will assist in "crisping" up the finished product. Replace to platter, and place, uncovered in refrigerator for 30 minutes to rest.
When ready to cook, place enough oil in pan to come to the top of cutlets, but do not cover them. Heat oil on high until flour "crackles" when you drop it in. At this point, place 3-4 cutlets in the pan and brown on each side. Allow to cook until meat is cooked through (I usually test one piece with a small knife and fork). You may need to adjust heat downward slightly once cutlets are browned until they finish cooking. Repeat until all cutlets have been cooked. Allow to drain on clean platter covered with paper towels. Serve warm.
Onion Soup Mix Green Beans
1 bag baby carrots
1 packet Lipton onion soup mix
water to cover carrots in saucepan
Place carrots in saucepan, and cover with Lipton packet. Add water until carrots are covered.Place on stovetop on high heat and bring to a boil. Turn heat down to medium. Cook for 30-40 minutes, or until desired tenderness has been reached.
Enjoy!
Home Fried Turkey Cutlets
2 eggs
1/2 cup water
Lawry Seasoning Salt
3 cups all purpose flour
Canola Oil
1 to 1.3 pounds turkey breast cutlets
Beat two eggs with water in bowl unter well-beaten. Set aside.
Place 3 cups flour in a shallow baking dish. Add seasoning salt to taste (I add a fairly liberal amount, until you can see it incorporated into the flour when mixed). Stir together flour and seasoning salt with a fork.
Dip turkey cutlets, one at a time in egg mixture. Coat both sides, and then transfer to flour mixture. Make sure both sides are coated and place on a large platter. Repeat with remaining cutlets. Once all cutlets have been coated, dip each one in egg mixture again and then coat in flour again. Double-coating the skinless cutlets will assist in "crisping" up the finished product. Replace to platter, and place, uncovered in refrigerator for 30 minutes to rest.
When ready to cook, place enough oil in pan to come to the top of cutlets, but do not cover them. Heat oil on high until flour "crackles" when you drop it in. At this point, place 3-4 cutlets in the pan and brown on each side. Allow to cook until meat is cooked through (I usually test one piece with a small knife and fork). You may need to adjust heat downward slightly once cutlets are browned until they finish cooking. Repeat until all cutlets have been cooked. Allow to drain on clean platter covered with paper towels. Serve warm.
Onion Soup Mix Green Beans
1 bag baby carrots
1 packet Lipton onion soup mix
water to cover carrots in saucepan
Place carrots in saucepan, and cover with Lipton packet. Add water until carrots are covered.Place on stovetop on high heat and bring to a boil. Turn heat down to medium. Cook for 30-40 minutes, or until desired tenderness has been reached.
Enjoy!
Saturday, January 22, 2011
Happy New Year!
Happy New Year, everyone. Wow, it's been awhile since I posted anything on here, so I better get to work! The truth is, Jeff has been doing a significant amount of the cooking (1) because he's wonderful and (2) because I've been working later. We ate some delicious authentic Mexican tacos last night with homemade tortillas. If you're ever in Roanoke, TX give Tortilla Flats a try! But, that did put me in a mood for some south of the border recipes. The salsa recipe is from Leatta's mom, Arlene, and is so delicious. It makes a huge batch, so be ready to share. The margarita recipe is an old tried and true staple that we've been making since graduate school. Enjoy!
Arlene's Homemade Salsa
1 can diced tomatoes (14 oz)
1 large can crushed tomatoes
1 to 2 cans El Pato hot sauce (1 for mild, 2 for medium)
1 red onion, diced
1 green bell pepper, diced
1 bunch green onions, chopped
1 bunch cilantro, chopped
Place first 3 ingredients in a large mixing bowl. Add red onion, green pepper, green onions, and cilantro. Stir well until ingredients are spread evenly throughout. Regrigerate at least 1 hour before serving (making the night before you plan to eat this is even better).
Margarita Mayhem
6 oz frozen limeade concentrate
6 oz blanco or silver tequila
2 oz triple sec
6 oz Sprite or lemon-lime flavored soda
5 cups crushed ice
Place first 4 ingredient in blender and then add ice until full. Blend well and serve.
Arlene's Homemade Salsa
1 can diced tomatoes (14 oz)
1 large can crushed tomatoes
1 to 2 cans El Pato hot sauce (1 for mild, 2 for medium)
1 red onion, diced
1 green bell pepper, diced
1 bunch green onions, chopped
1 bunch cilantro, chopped
Place first 3 ingredients in a large mixing bowl. Add red onion, green pepper, green onions, and cilantro. Stir well until ingredients are spread evenly throughout. Regrigerate at least 1 hour before serving (making the night before you plan to eat this is even better).
Margarita Mayhem
6 oz frozen limeade concentrate
6 oz blanco or silver tequila
2 oz triple sec
6 oz Sprite or lemon-lime flavored soda
5 cups crushed ice
Place first 4 ingredient in blender and then add ice until full. Blend well and serve.
Monday, January 3, 2011
Apple and Potato Hash
Todd and I made this the other day after seeing it on Rachel Ray. It probably would have turned out better if we had followed the recipe but it was good anyway. We didn't use the cheese because he doesn't like cheese but I liked it that way. The apples add a lot of sweetness and the bacon and potatoes make it a great filling breakfast! She served it with pork chops which would be awesome too!
- 4 slices good quality bacon, chopped
- 1 1/2 pounds Yukon Gold or other golden potatoes, cut into 1/2-inch dice
- 2 medium onions, cut into 1/2-inch dice
- 2 to 3 Gala, Honeycrisp or Golden Delicious apples, cored and cut into 1/2-inch dice
- 1 teaspoon caraway, about 1/3 palmful (optional)
- 1 tablespoon cider vinegar
- 1/2 cup cloudy cider or chicken stock
- 1/2 pound brick extra-sharp white cheddar cheese, shredded
- Add a turn of the pan of oil to the hot skillet. Add bacon and cook 2 minutes to render some of the fat. Add potatoes and onions, season with pepper and cook 7-8 minutes. Add in the apples, and caraway, if using. Cook 5-6 minutes more. Add salt to taste, vinegar, and cider or stock to pan. Turn the hash in the pan until the liquid evaporates, about 2 minutes. Top hash with shredded cheese and serve.
Friday, November 19, 2010
Oreo Balls
So I made these for my work peeps as a trial run for making them for a church dinner. They turned out amazing and only 4 ingredients. The chocolate drizzle makes them look like a professional made them!
1 package regular Oreo cookies
1 8oz brick of cream cheese, softened
Almond/white bark to coat (around half a package)
1/4 bar of dark bakers chocolate (any good chocolate will work)
Crush the Oreos very small. (I put them in a gallon bag and used a rolling pin to crush them up but a food processor would work great if you have one) Mix in the cream cheese until well blended. Form into balls. Melt the almond bark and roll the Oreo balls in the melted bark. Set on wax paper covered cookie sheet and put in refrigerator to harden, about an hour is plenty of time. Melt chocolate and drizzle over balls. I melted mine in the microwave and put in a ziplock bag and cut the tip of the corner off which worked really well.
Saturday, October 30, 2010
SOMETHING DELICIOUSLY DIFFERENT - INDIAN FOOD
These recipes were tucked away in the back of a Taste of Home Food Magazine (February and March 2010, pgs. 81-82). I almost overlooked them, but came across thought they looked interesting when browsing old recipe magazines for inspiration. I was nervous trying them, but they were relatively easy and completely worth the effort. Don’t cheat with regular rice. The minted rice sounds different, but completely makes the meal! This dish goes great with some sliced cucumbers and tomatoes on the side.
MINTED RICE
1 cinnamon stick (3 in.)
2 whole cloves
1/8 tsp. cumin seeds
2 tsp. canola oil
1 cup uncooked long grain rice
2 cups water
½ cup fresh mint, minced
In a large saucepan over medium heat, saut̩ the cinnamon, cloves, and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15 Р20 minutes or until rice is tender. Once rice is at desired tenderness, fluff with a fork. Discard cinnamon and cloves. Serve with curry recipe below.
GARBANZO CURRY
1 medium onion, chopped
1 cinnamon stick (3 in.)
1 Tbsp. canola oil
1 tsp. curry powder
1 garlic clove, minced
¼ tsp. minced fresh gingerroot
1 can garbanzo beans (15 oz), drained and rinsed
1 cup water
1, 8 oz. can tomato sauce
2 Tbsp. lemon juice
½ tsp. salt
½ cup minced fresh cilantro
While rice is steaming, sauté onion and cinnamon in oil in a large skillet until onion is tender. Add the curry, garlic, and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice, and salt; bring to a boil. Reduce heat; simmer uncovered for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro.
MINTED RICE
1 cinnamon stick (3 in.)
2 whole cloves
1/8 tsp. cumin seeds
2 tsp. canola oil
1 cup uncooked long grain rice
2 cups water
½ cup fresh mint, minced
In a large saucepan over medium heat, saut̩ the cinnamon, cloves, and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15 Р20 minutes or until rice is tender. Once rice is at desired tenderness, fluff with a fork. Discard cinnamon and cloves. Serve with curry recipe below.
GARBANZO CURRY
1 medium onion, chopped
1 cinnamon stick (3 in.)
1 Tbsp. canola oil
1 tsp. curry powder
1 garlic clove, minced
¼ tsp. minced fresh gingerroot
1 can garbanzo beans (15 oz), drained and rinsed
1 cup water
1, 8 oz. can tomato sauce
2 Tbsp. lemon juice
½ tsp. salt
½ cup minced fresh cilantro
While rice is steaming, sauté onion and cinnamon in oil in a large skillet until onion is tender. Add the curry, garlic, and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice, and salt; bring to a boil. Reduce heat; simmer uncovered for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro.
THANKSGIVING'S ONLY A MONTH AWAY! ENJOY SOME THANKSGIVING FOOD EARLY
Even though Thanksgiving is nearly still a month out, I decided the cool weather provided the perfect opportunity for some delicious Thanksgiving inspired food! We invited some friends over, and grubbed on turkey, stuffing casserole, homemade macaroni and cheese, green beans, and banana pudding. The banana pudding recipe was posted earlier, but I thought I should share the rest in case you're feeling in a turkey and stuffing mood too! I'm also going to throw in a recipe for baked apples, because they are so yummy to pair with the stuffing and make your house smell amazing to boot! All of this stuff is EASY…it tastes like you slaved all day, but literally takes an hour or less of actual hands-on time for the entire meal below.
CROCKPOT ROASTED TURKEY
1, 3-4 lb. roast (white and dark meat)
1 cup chicken stock
1 tsp. dried rosemary
salt, to taste
pepper, to taste
Pour chicken stock into crockpot. Place turkey roast (skin side up) in the stock. Sprinkle rosemary on top of turkey, and salt and pepper the turkey to your preferences. Cook on low 7-8 hours.
STUFFING CASSEROLE
1 stick butter, melted.
1 pkg. Pepperidge Farm cornbread or herb-seasoned stuffing
1 can cream of chicken soup
1 can cream of celery soup
2 cups chicken stock
Preheat oven to 350 degrees. Mix ingredients in a large mixing bowl, until stuffing is completely moist. This can be put into a 9x13 pan, but I prefer a 9x9 to make it extra moist (doesn't even need gravy)! Once ingredients are well-mixed, spoon into 9x9 baking dish or stone. Cook on 350 for 30-40 minutes, until cooked through. This dish is fine to mix up the night before and store in the refrigerator until time to cook.
HOMEMADE MAC-N-CHEESE
1/2 stick of butter, cubed
11 oz Velveeta cheese, cubed (about 1/3 block)
1/2 cup milk (or add milk to desired consistency)
16 oz medium-sized macaroni shells.
Cook macaroni shells as normal, until desired tenderness is reached. Drain macaroni thoroughly. Add butter, cheese, and milk to pan. Pour macaroni shells back in and stir over low heat until all cheese and butter are melted. You may chooise to add more or less milk, depending on the consistency you like for the cheese sauce. Salt and/or pepper to taste, although I like mine just as it is.
OLD TIMEY GREEN BEANS
2 cans whole green beans, drained
5 pieces bacon, chopped
Kosher salt, to taste
Pepper, to taste
Sugar, to taste
In an iron skill (or any skillet if you don’t have an iron one), brown bacon. Drain off approximately ½ grease after bacon has cooked. Pour in green beans, and cook over medium heat until some beans begin falling apart. Add salt, pepper, and sugar to taste (this will require you actually tasting them as you cook to make sure you have the right amounts).
EASY BAKED APPLES
5 gala apples, cored and sliced into wedges (leave skin on)
2 cups sugar
1 tsp. cinnamon
½ stick butter
Preheat oven to 350 degrees. Coat 2 or 2.5 quart baking dish with cooking spray. Place apples in dish, and cover with sugar and cinnamon. Cut butter over top of mixture. Cook 1 ½ - 2 hours at 350 degrees. Baked apples may also be cooked in a crock pot on low for 8 hours or on high for 2 ½ hours. Either way, your house will smell amazing!
CROCKPOT ROASTED TURKEY
1, 3-4 lb. roast (white and dark meat)
1 cup chicken stock
1 tsp. dried rosemary
salt, to taste
pepper, to taste
Pour chicken stock into crockpot. Place turkey roast (skin side up) in the stock. Sprinkle rosemary on top of turkey, and salt and pepper the turkey to your preferences. Cook on low 7-8 hours.
STUFFING CASSEROLE
1 stick butter, melted.
1 pkg. Pepperidge Farm cornbread or herb-seasoned stuffing
1 can cream of chicken soup
1 can cream of celery soup
2 cups chicken stock
Preheat oven to 350 degrees. Mix ingredients in a large mixing bowl, until stuffing is completely moist. This can be put into a 9x13 pan, but I prefer a 9x9 to make it extra moist (doesn't even need gravy)! Once ingredients are well-mixed, spoon into 9x9 baking dish or stone. Cook on 350 for 30-40 minutes, until cooked through. This dish is fine to mix up the night before and store in the refrigerator until time to cook.
HOMEMADE MAC-N-CHEESE
1/2 stick of butter, cubed
11 oz Velveeta cheese, cubed (about 1/3 block)
1/2 cup milk (or add milk to desired consistency)
16 oz medium-sized macaroni shells.
Cook macaroni shells as normal, until desired tenderness is reached. Drain macaroni thoroughly. Add butter, cheese, and milk to pan. Pour macaroni shells back in and stir over low heat until all cheese and butter are melted. You may chooise to add more or less milk, depending on the consistency you like for the cheese sauce. Salt and/or pepper to taste, although I like mine just as it is.
OLD TIMEY GREEN BEANS
2 cans whole green beans, drained
5 pieces bacon, chopped
Kosher salt, to taste
Pepper, to taste
Sugar, to taste
In an iron skill (or any skillet if you don’t have an iron one), brown bacon. Drain off approximately ½ grease after bacon has cooked. Pour in green beans, and cook over medium heat until some beans begin falling apart. Add salt, pepper, and sugar to taste (this will require you actually tasting them as you cook to make sure you have the right amounts).
EASY BAKED APPLES
5 gala apples, cored and sliced into wedges (leave skin on)
2 cups sugar
1 tsp. cinnamon
½ stick butter
Preheat oven to 350 degrees. Coat 2 or 2.5 quart baking dish with cooking spray. Place apples in dish, and cover with sugar and cinnamon. Cut butter over top of mixture. Cook 1 ½ - 2 hours at 350 degrees. Baked apples may also be cooked in a crock pot on low for 8 hours or on high for 2 ½ hours. Either way, your house will smell amazing!
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