Thursday, November 2, 2006

Nice Basic Roast

Nice Basic Roast

Adapted a recipe that I made previously. Good start...need more thought though.


2-2.5 lbs roast (I used Arm Roast...think any would do)
1 medium onion, thinly sliced
4 carrots, peeled and sliced or 1.5 cups of baby carrots
4 medium potatoes, scrubbed and sliced into 1/4 inch slices
1 package onion soup mix
salt and pepper to taste
1 cup beef broth
1 tsp steak spice/seasoning (use the kind that are not granulated - See McCormicks, etc.

Layer the ingredients this way:

1. Add onions on the bottom of the slow cooker.
2. Place roast in the slow cooker next with salt and pepper to taste on both sides.
3. Add onion soup mix and steak spices on top of the roast.
4. Add carrots and potatoes to the sides and top.
5. Pour in broth.
6. Cook for 8-10 hours & serve.

1 cup beef broth
1 tsp steak spice/seasoning (use the kind that are not granulated - See McCormicks, etc.

Saturday, October 21, 2006

Chicken Taco Filling

Chicken Taco Filling

This is a recipe that we have used in my house for a long time and I realized that I never added a picture! This is a very versatile dish and the chicken may be used for a large variety of purposes beyond chicken tacos. I love it over rice and it works great in quesadillas. We originally found this recipe in one of those recipe magazines from the grocery store. This was from Prevention Magazines' "Prevention Guide Slow Cooker Recipes (Fall 2006). It is very easy...and tastes great.

Ingredients (makes 4-5 portions):
2 tbsp Dried minced onions
3 Frozen boneless and skinless chicken breasts (around 1 1/2 pounds)
1 package Taco seasoning mix (low sodium if you have it) - (1.25 oz)
1 can petite diced tomatoes (with added flavors if you like), undrained (14.5 oz)

1. Place ingredients in slow cooker in order. Place minced onions on the bottom and then add the frozen chicken.
2. Sprinkle the taco mix and then the diced tomatoes (with liquid) atop the chicken.
3. Cook on low for 8-10 hours.
4. When done, take two forks and shred the chicken and mix into the sauce. You can let it cook for an additional half our or so (but it is not necessary).


Sunday, September 17, 2006

Roasted Turkey

Roasted Turkey

164/365/1625 (November 22, 2012) - Roasted Turkey
This is the way that we have cooked turkey for the last few times we have a big holiday meal. This was adapted from a recipe from Food Network and one from the Longaberger Cookbook (yep...the basket people).

1 (8 to 12 pound) turkey (frozen is fine...but hey, defrost it in time)
2 tbs Rosemary (dried)
2 tbs Thyme (dried)
2 tbs Parsley (dried)
2 tbs Kosher salt (adjust to taste)
2 tsp Black pepper
1 large bunch fresh thyme (3/4 oz.)
1 lemon, halved
4 medium Yellow onions - three are quartered and one peeled and cut into 1/4" slices for the bottom of the pan)
1 head garlic, halved crosswise
6 tablespoons unsalted (3/4 stick) melted butter
1 cup of hot Water

1. Preheat the oven to 375 degrees.
2. Slice one onion and place it on the bottom of a roasting pan.  
3. Take the giblets and neck out of the turkey and place the turkey in a large roasting pan.
4. Using half the kosher salt and pepper, put the mixture on the inside of the turkey cavity. Then stuff with fresh thyme, lemon (halved), three remaining onion (quartered), and the garlic (halved).
5. Brush the outside of the turkey with melted butter.
6. Mix the dried rosemary, thyme, parsley and remaining salt and pepper.  Spread the spice mixture over the turkey (it will stick to where the butter is). Depending on the size of the turkey, you might need more more or less spice mixture.
7. Place the turkey in the oven and reduce the heat to 325 degrees.  Roast the turkey (using the directions on the package). For a ten pound turkey, it cooked in around 3 hours. Baste the turkey every 20 minutes pan juices.
8. Remove the turkey when the indicator pops. Cover with foil and let it rest for 20-30 minutes.

Sunday, August 27, 2006

Our Family's Meatloaf

Our family's meatloaf recipe was just something we have been doing forever.  I am sure that it is similar to a recipe somewhere, but it was written down in Pam's recipe book probably for as long as we have been married.  This is a good staple for the family.  We will often make two loafs, one to eat and one to freeze.


Ingredients (adjust according to the amount of ground beef):
1 lbs Ground beef (we almost always use Ground Sirloin - works well with that)
1 Egg (add another egg is you end up with around 1.5 lbs of ground beef)
1 cup Bread crumbs
3/4 cup Ketchup (adjust to taste)
1/2 cup Water, warm
1 package Onion soup mix (Lipton or others...any variety)
1 tbsp Dried minced onion (if desired)

1. Preheat oven at 350 degrees.
2. Mix all ingredients in a large bowl (do not try to mix in the loaf will not me on this one).
3. Bake for around one hour. Check the loaf before serving. If you end up with more beef, let it go an extra 10 minutes.

Enjoy with potatoes and a green vegetable.  Or great on a sandwich.

Sunday, August 6, 2006

Shrimp and Sausage with Saffron Rice

Shrimp and Sausage with Saffron Rice

I am trying to catch up on recipes that have been in a folder for months.  Well, years.  This is a good one I want to make again.  This recipe was adapted from one in Real Simple magazine and is really fantastic.  I have not made this in a while - I might try to make it with brown rice to make it a bit better.  I love this meal as an easy one-pan meal that tastes like a fancy dinner!  It also reheats very well for lunches.

Ingredients (serves 4-5)

2 tsp Olive oil
1 medium Yellow onion, thinly sliced
14 oz Turkey kielbasa, sliced 1/4 inch thick
2 tsp Garlic, chopped (or two cloves)
3/4 cup White wine
2 cups Chicken broth (low-sodium works well)
12 Saffron threads, crumbled
1 cup Long-grain white rice
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 lbs Shrimp (41-50 count), peeled and deveined
3/4 cup Peas and carrots (frozen)


1. Heat the oil in a wok or large saucepan over medium-high heat.
2. Add onion and cook 4 minutes.
3. Add the kielbasa and garlic, cooking for around 5 minutes.
4. Add the wine and cook 2 minutes.
5. Add the broth, saffron, rice, kosher salt, and black pepper and bring to a boil.  Then lower to simmer and cover the pan.  Cook for 15 minutes.
6. Stir in shrimp and the peas & carrots and cook for 7 more minutes.
7. Remove from heat and leave covered for 1-2 minutes.


Thursday, August 3, 2006

Pam's Grandma's Polish Chicken Soup

NOTE: As the recipe clearly points out, this is my wife's Grandmother's recipe. Pam and I make this more than Pam's two sisters and love it. Great for clearing the head on a cold day. Adjust the ingredients to taste. My older son once called it the soup without taste...but we think he is all wrong on this one!

240/365/970 (February 6, 2011) – Pam's Grandma's Polish Chicken Soup


Chicken (pick of the Chix or 4 chicken breasts)
Parsley (1 bunch, leaves finely chopped)
Carrots (2-3 lbs either baby carrots or chopped regular carrots)
Allspice, whole (to taste -- around 2 tablespoons)
Allspice, ground (to taste -- around 1-2 teaspoons)
Kosher Salt (to taste -- around 1 teaspoon)
Egg Noodles (cooked as per package...we use No Yolk or wheat types)

1. Leave skin on chicken and place it in a large pot.  Cover the chicken with cold water and bring to a boil and cook for 20-25 minutes (skim off fat off top).
2. When all skimmed, lower heat and add parsley, whole allspice, ground allspice, and kosher salt. Cover pot and let simmer for about an hour.
4. Add carrots and simmer for another 45 minutes to an hour (meat should be falling off the bone).
5. Remove chicken from pot. This does not go into the soup, but can be used for salads, etc. 
6. Serve the soup with cooked egg noodles (they should be stored separately so they do not get soggy).

Enjoy this, ideally on a nice winter day!  Though we love it any day except the heat of summer.

Wednesday, August 2, 2006

Egg Salad

Egg Salad

NOTE: OK...this is kinda silly, such a simple recipe. But this is an updated version of what my grandmother (Meta Beer) made. I loved her egg salad, but I hate what I get elsewhere because it is so-mayo-nasiey (is that even a word). Not much, but it is very good.

Mix these ingredients fully
• 5 Hard Boiled Eggs (diced small – twice in a standard egg slicer)
• 1 cup Celery (diced small)
• ¼ + pinch (to taste) teaspoon Paprika
• ¼ teaspoon Ground mustard powder
• 1/3 cup light mayonnaise or Miracle Whip

Corey’s Chocolate & Almond Biscotti

Corey's Chocolate & Almond Biscotti

(Adapted from the Williams Sonoma Kitchen Library Recipe -- Kidd, Kristine. Cookies and Biscotti. Williams-Sonoma Kitchen Library, 1994. p20.)

These is my best biscotti recipe - these come out great everytime!


2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon (plus some for topping)
1/8 teaspoon salt

1/2 cup unsalted butter or margarine (room temperature)
1/2 cup light brown sugar (packed firmly)
1/2 cup sugar (plus some for topping)
2 tablespoons instant coffee
2 eggs
1 cup sliced almonds
1 cup semi-sweet chocolate chips or chunks


Preheat over to 325 degrees.

Combine dry ingredients (flour through salt) and set aside.

Combine in a mixer or mixing bowl butter or margarine, brown sugar, sugar and instant coffee. Mix on medium (then high) until light and fluffy (about 1-2 minutes). Mix in the eggs, one at a time and wait a few seconds between each one. When the batter is fluffy (you will know), lower the speed on the mixer and add the almonds and chocolate chips. Then add the dry ingredients slowly until blended and stop mixing when the ingredients are all together in the batter.

You will make two logs from this batter. Place parchment paper on a cookie sheet (or grease with butter or a cooking spray) and prepare a place to work on the batter (wax paper with flour will work fine). Form each half of the batter into a log about 3 inches wide and about 3/4" to 1" high. (NOTE: If your hands have flour on them, it will be easier to mold). When you have two logs (do not worry about a bit of flour on them), lightly sprinkle the tops with cinnamon and sugar.

Bake at 325 for 35 minutes (test with a toothpick that it comes out clean).

Let cool on the baking sheet for about ten minutes (leaving the oven on).

Using a spatula, transfer the logs to a cutting board. Using a serrated knife (bread knives work well), cut on the diagonal into 1/2" slices (be as consistent as possible). Cutting on a diagonal gives you longer pieces. Place sliced pieces back onto the cookie sheet with a small gap between the cut slices (this will allow the biscotti to be baked again on the sides). Put back in the oven for 20-25 minutes.

Store in an airtight container and enjoy!