Orange Marmalade Carrots

Orange Marmalade Carrots

(6-8 servings)

Ingredients:

2 lb. Fresh Baby Carrots

½ cup Orange Marmalade

3 tbsp. Cold Water, divided

2 tbsp. Brown Sugar

1 tbsp. Unsalted Butter, melted

½ tsp. Ground Cinnamon

¼ tsp. Salt

¼ tsp. Ground Nutmeg

¼ tsp. Black Pepper

1 tbsp. Cornstarch

Directions:

In a 4-quart slow cooker, place the carrots.  In a small bowl, combine marmalade, 1 tbsp. water, brown sugar, butter and seasonings.  Now pour into slow cooker and combine with the carrots.  Cover with lid and cook on low for 5-6 hours or until carrots are tender.  In a small bowl, whisk the remaining water with the cornstarch until smooth.  Stir into the carrot mixture, cover with lid and cook on high for 30 minutes or until thickened.

Note:               These carrots go well with any main dish.  You could use different carrots depending on cost, time and look considerations.

Ideas for Future Efforts

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Hawaiian BBQ Beans

Hawaiian BBQ Beans

(8-12 servings)

Ingredients:

4 cans (15 oz.) Black Beans, rinsed and drained

1 can (20 oz.) Crushed Pineapple, drained

18 oz. BBQ Sauce (your favorite)

1½ tsp. Fresh Gingerroot, minced

12 oz. Bacon (your favorite), cooked and crumbled

Directions:

In a 4-quart slow cooker, combine all the ingredient except the bacon.  Cover with lid and cook on low for 5-6 hours.  Serve in bacon just before serving.

Note:               The best way to cook bacon is in the oven.  Using a rimmed baking sheet, cover with parchment paper for easy clean up.  Place bacon strips on paper close but not touching each other.  Put in a pre-heated 400-degree oven for 20 minutes or until bacon reaches your desired doneness.  Remove bacon to a paper towel lined plate and let cool before crumbling.

Ideas for Future Efforts

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BBQ Beef Sandwiches

BBQ Beef Sandwiches

(8-12 servings)

Ingredients:

3-4 lb. Boneless Chuck Roast

1½ cups Ketchup

1 small Yellow Onion, diced

¼ cup Brown Sugar, packed

¼ cup Red Wine Vinegar

1 tbsp. Dijon Mustard

1 tbsp. Worcestershire Sauce

2 cloves Fresh Garlic, minced

½ tsp. Salt

¼ tsp. Celery Seed

¼ tsp. Paprika

¼ tsp. Black Pepper

2 tbsp. Cornstarch

2 tbsp. Cold Water

Sandwich rolls of choice and condiments

Directions:

Cut roast in half and place in a 6-quart slow cooker.  In a small bowl, combine the ketchup through black pepper ingredients and pour over roast.  Cover with lid and cook on low for 8-10 hours or until roast is tender.  Remove roast to a platter and cover with foil.  Skim fat from cooking juices and transfer to a 3-quaart saucepan.  Bring liquid to a boil.  While coming to a boil, combine cornstarch and water until smooth in a small bowl.  Add this to the boiling liquid and cook another two minutes or until thickened.  Now shred meat with two forks after removing any large pieces of fat.  Return meat to the slow cooker, stir in thickened sauce and cook on high until heated through.  Serve with your favorite sandwich buns and appropriate condiments.

Note:               You can make a day or two ahead and then just reheat when needed.  Can also be placed in zip-lock freezer bags and frozen for future use.

Ideas for Future Efforts

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Slow Cooker Dishes for the Fall

If you don’t have a “Slow Cooker” or “Crockpot,” you need to add one to your kitchen arsenal.  If fact, it wouldn’t hurt to have a couple.  Different sizes, of course.

But what size?  That depends on a lot of factors.  How many people will you be serving?  Entrée, side dish or dessert?  That makes a difference too.

My recommendation would be as follows.  You need a 4 to 6-quart slow cooker.  If you never need worry about cooking for more than 4 or 5 people, for 4-quart.  Cooking for more, go bigger.  I believe you also need a second slow cooker so you can do more than one dish in them for a meal.  So the second one should be between 2 and 4-quarts.  Same criteria as the first, smaller for less people and bigger for more.

Round or oval, that’s a personal choice in my mind.  I like both but the large ones may be better in oval.

You want one that has a removable crock for easier cleaning and serving options.

In the long run, they pay for themselves with convenience and cooking ease.

This week, I’m posting three recipes.  Wednesday will be an entrée dish called “BBQ Beef Sandwiches” and the other two are side dishes to help out the meal.  “Hawaiian BBQ Beans” on Thursday and “Orange Marmalade Carrots” for Friday.

So try cooking with a slow cooker if you haven’t already and try the recipes too.  “Happy Cooking” until week and share the blog link, thanks.

Parsley and Potato Omelet

Parsley and Potato Omelet

(4 servings)

Ingredients:

8 large Fresh Eggs

2 tbsp. Flat-Leaf Parsley, finely chopped

2 tbsp. Water

1 tsp. Kosher Salt

¼ cup Extra Virgin Olive Oil

1 lb. medium Yukon Gold Potatoes, peeled and cut into matchsticks

1 tbsp. Oregano Leaves, coarsely chopped

1 tsp. Black Pepper

2 tbsp. Unsalted Butter, divided

Directions:

In a medium bowl, whisk eggs, parsley, 2 tbsp. water and ½ tsp. salt until smooth and well combined.  Let stand at room temperature for 15 to 30 minutes.  Heat oil in a large nonstick skillet over medium heat.  Add potatoes in an even layer, cover and cook until just tender (4-5 minutes).  Gently stir in 1 tbsp. oregano, pepper and remaining salt.  Remove to a plate and set aside.  Heat 1 tbsp. butter in same pan until bubbly (2-3 minutes).  Add half the egg mixture and let cook undisturbed until sides are set (1-2 minutes).  With a rubber spatula, drag cooked sides to the middle, letting uncooked egg run out to re-form a circle.  Repeat until top is set but still slightly moist, then scatter half of potatoes over half of omelet.  Flip other half of omelet over potatoes.  Cook until potatoes are warm (about 2 minutes).  Cut in half, then lift onto two plates and sprinkle with more chopped oregano.  Repeat process for two more omelets.

Note:               Matchstick potatoes are about 2 inches long and a little less than a quarter inch square.

Ideas for Future Efforts

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Spanish Egg and Potato Omelet

Spanish Egg and Potato Omelet

(8 servings)

Ingredients:

6 cups Yellow Onion, thinly sliced

2½ cups Olive oil, divided

6 cups Yukon Gold Potatoes, thinly sliced

6 large Fresh Eggs

2½ tsp. Salt

½ tsp. Black Pepper

2 tbsp. Fresh Chives, chopped

Directions:

In a large nonstick skillet, heat 3 tbsp. oil over medium-high.  Add onions and cook until caramelized (30-35 minutes).  Stir occasionally and add water, 1 tbsp. at a time to keep from burning.  Transfer to a large bowl.  In the same skillet, add remaining oil and turn heat down to medium.  Next, add potatoes and cook (15-20 minutes) stirring occasionally until tender.  Drain oil into a metal bowl and save.  Transfer potatoes to the bowl with the onions and cool about 5 minutes.  Whisk eggs in a medium bowl with the salt and pepper.  Add eggs to the potato mixture and stir until well combined.  Add 3 tbsp. of reserved oil to the skillet over medium-high heat.  Next add the potato mixture and flatten with a spatula.  Cook, stirring often, until mixture starts to set (2-3 minutes).  Continue to cook, without stirring, until golden brown on the bottom (10-12 minutes).  Cover skillet with a large plate and flip omelet out of skillet.  Slide the omelet back into the skillet and cook until other side is crispy and browned (4-6 minutes).  Add more oil if needed to keep omelet from sticking.  Transfer to a serving platter, sprinkle with chives cut into 8 portions and serve.

Note:               Best to use a well-seasoned cast iron skillet for this dish if you have one.

Ideas for Future Efforts

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A Little Twist on Omelets

“Omelets,” you mention the word and inexperienced cooks panic.  But they are really not that scary.

I believe that over 90% of the omelets you order in restaurants come as filled omelets.  This means the egg mixture is cooked to almost done.  Then a filling (which could mean about anything you can think up) is place on one half before the other half is flipped over the filling.  It is than cooked a little longer to finish and is served.  This is more in line with a “French” style omelet.  Depending on the filling, some ingredients will be precooked before adding to the omelet.

Another style, which is easier, is called a “Country” omelet.  Usually this omelet has the filling mixed in with the egg mixture.  Typically, the filling is cooked and then the egg mixture is added.

The process or technique is basically the same.  Once the eggs are in the pan, you let them set for a short time.  Once they begin to set themselves, you start pulling the egg mixture to the center of the pan with a rubber spatula and let the runny egg mixture refill the bottom of the pan.  This process is repeated until the egg mixture is set but still moist.

That’s when you add filling for the first type and then you flip the one half over the other and let finish cooking.

Spanish omelets or frittatas are not flipped over like the previous two.  They are finished in the pan but it could be on the stove or in the oven.  They are served pie shaped and cut into wedges.  The Spanish omelet is usually done stove top.  Here once the egg mixture is set well, a plate is placed over the pan and the pan is flipped.  The omelet is then slid back into the pan to brown and finish cooking.  It is slid onto a serving platter and cut into 6 or 8 wedges and served.

The frittata, once browned and set is finished in the oven for 15 to 20 minutes.  It is then slid onto a serving platter or served right out of the skillet.  Sometimes, recipes will call for it to be finished under the broiler.  Either way works well.

This week, I have a “Spanish Egg and Potato Omelet” recipe on Wednesday.  Followed by a “Parsley and Potato Omelet” on Thursday.

Enjoy trying these recipes and “Happy Cooking” until next week.  Don’t forget to help spread the link too.  Thanks.

Popovers (GF)

Popovers (GF)

(12 each)

Ingredients:

1 cup GF Multipurpose Flour

¼ tsp. Xanthan Gum

½ tsp. Salt

1¼ cup Milk, slightly warm

4 large Fresh Eggs

2 tbsp. Unsalted Butter, melted

Directions:

In a small bowl, combine flour, gum and salt.  Set aside.  In a blender, pulse the milk, eggs and butter until uniform.  Slowly add the flour mixture to the blender and pulse to combine until you have a smooth mixture.  Pour the mixture into a 12-cup muffin pan that has been well greased.  Fill each cup 2/3 full.  Place muffin pan in a pre-heated 400-degree oven for 25 minutes.  Then reduce heat to 350-degrees and bake an additional 15 minutes or until popovers are deep brown.  Remove from oven and prick the side of each popover with a sharp knife to let the steam out.  Let rest for 5 minutes before removing from pan and serving.

Note:               To them crisp longer for later serving, allow them to sit in the turned off oven for 10-15 minutes.

Ideas for Future Efforts

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Spanish Chicken (GF)

Spanish Chicken (GF)

(8 servings)

Ingredients:

8 (5 oz.) pieces Boneless Skinless Chicken Breast

¼ tsp. Salt

½ tsp. Paprika

1 tbsp. Olive oil

5 cloves Fresh Garlic, minced

1½ tbsp. Tomato Paste

1/3 cup Sherry Vinegar

2 cups GF Chicken Broth

2/3 cup Roasted Red Peppers, cut into strips

½ cup Pimento Stuffed Green Olives, sliced

2 tbsp. Fresh Italian Parsley, chopped

Directions:

Season chicken with the salt and paprika.  In a large oven-proof skillet over medium-high heat, add oil.  When ready, start searing chicken on both sides (2-3 minutes per side) (don’t over crowd pan).  Do in batches and remove to a plate and keep warm.  Add more oil if needed.  When done, add garlic and tomato paste to skillet.  Stir constantly, loosening any bits stuck to bottom of pan (about 2 minutes).  Stir in vinegar and stir vigorously until sauce is reduced to a thick glaze.  Add broth, peppers, olives and chicken and combine.  Place skillet in a pre-heated 400-degree oven for 15-20 minutes or until chicken is thoroughly cooked.  Garnish with parsley and serve.

Note:               Try subbing red jalapenos from a jar for the red peppers.  This will give the dish a kick.  If that is too hot for you, try a mixture of the two.   

Ideas for Future Efforts

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Some More Gluten-Free Recipes

I’m making it short today as I get ready to head to a class reunion for my high school.

I’ve got a couple of gluten-free recipes for you to enjoy and/or pass along to family or friends that need to watch out for gluten.

Wednesday’s recipe is “Spanish Chicken (GF)” and it shows using boneless skinless chicken breasts.  You can deviate and use whole cut-up pieces or, if you like, use boneless thighs.

I’ve got “Popovers (GF)” for Thursday that will go with the chicken dish from Wednesday or any good meat dish you like to make.  They go great with a pot roast too.

Next week when I’m back, we’ll do a little twist on omelets for you.

Thanks and “Happy Cooking” until then.  Be sure to spread the link for all these great recipes too.

Cherry Tomato BLT Salad

Cherry Tomato BLT Salad

(4 servings)

Ingredients:

2 cups Multicolored Cherry Tomatoes, halved

1/8 tsp. Kosher Salt

¼ cup Mayonnaise

1½ tbsp. Fresh Lemon Juice

2 tsp. Fresh Dill, chopped

½ tsp. Black Pepper

2 cups Greens (see note)

4 slices Bacon, cooked and crumbled

Directions:

In a large bowl, toss tomatoes with the salt and let stand 5 minutes.  In a small bowl, whisk together the mayonnaise, lemon juice and pepper.  Now add greens to tomato bowl and toss.  Divide the tomato-greens mixture evenly on 4 plates.  Drizzle the mayonnaise mixture over them and top evenly with the bacon.  Serve with toasted hearty bread of your choice.

Note:               For greens, it’s your choice.  Go for what you like best in greens.  Some suggestions are chopped iceberg lettuce, chopped romaine, arugula or a bag mix of your choice.

Ideas for Future Efforts

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Tomato Gratin Lasagna

Tomato Gratin Lasagna

(8-12 servings)

Ingredients:

1 container (15 oz.) Ricotta Cheese

2 large Fresh Eggs, lightly beaten

½ cup Fresh Basil, chopped, divided

4 tsp. Fresh Garlic, grated, divided

1¼ tsp. Kosher Salt, divided

¾ tsp. Black Pepper, divided

4 lb. Beefsteak Heirloom Tomatoes

6 tbsp. Extra Virgin Olive Oil, divided

1 tbsp. White or Red Wine Vinegar

Cooking spray

9 (no boil) Lasagna Noodles, divided

2 oz. Whole-grain Bread, torn into pieces

½ cup Parmesan Cheese, grated

Directions:

In a large bowl, stir together ricotta, eggs, ¼ cup basil, 2 tsp. garlic, ¼ tsp. salt and ¼ tsp. pepper.  Set aside.  Core and slice tomatoes into ½ inch slices.  Remove and discard the seeds of 1/3 of the tomatoes (up to half if they are really juicy.  In a large bowl, whisk together ¼ cup oil, remaining garlic, salt and pepper.  Gently toss the tomato slices in this mixture.  Coat a 9X13 baking dish with pan spray.  Arrange 1/3 of tomatoes in a single layer in dish.  Top with 3 lasagna noodles and then spread the cheese mixture over them.  Top with 3 more noodles and another third of tomatoes.  Top these with remaining 3 noodles and tomatoes.  Pour any juice from the tomato mixture evenly over the dish.  Cover with foil and place in a pre-heated 375-degree oven for 15 minutes.  Meanwhile, place bread in a food processor and pulse into coarse crumbs.  Heat remaining oil in a large skillet over medium heat.  Add bread crumbs and cook until toasted, stirring often.  Transfer to a bowl and let cool.  Add parmesan cheese and remaining basil to crumbs and toss.  Remove lasagna from oven, uncover and sprinkle with crumb mixture.  Return to oven, uncovered, and bake an additional 10 minutes or until browned.  Let set for 10 minutes before slicing into desired portions and serving.

Note:               This recipe can be made gluten-free by using GF lasagna noodles and GF bread for the crumbs.

Ideas for Future Efforts

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Fresh Tomato Time

Summer is coming to an end fast and school is in session for most everyone.  But this is also the time of the year that tomato season is coming to a close.

I’m sure many of you have already canned tomatoes for salsa, ketchup, spaghetti sauce, tomato juice and just plain tomatoes for future use this winter.  If you haven’t, you best get moving.

But as the season winds down, there is still time to enjoy the taste of fresh picked tomatoes.  And with all the different varieties, your options are limitless for how to fix them.

This week we have a recipe using heirloom tomatoes in a casserole called “Tomato Gratin Lasagna” and that’s on Wednesday.  It’s something a little different but tasty.

Then we go to the little tomatoes with “Cherry Tomato BLT Salad” on Thursday.  The recipe calls for multicolored cherry tomatoes, but you can use whatever is available to you at this stage of the season.

So get with it because you won’t get to enjoy the taste of fresh picked tomatoes from your garden or anyone else’s for about 10 months.

So “Happy Cooking” until next week and please share the link with others.  Thanks.