Roasting Red Peppers

by Ellie Weightman

Red peppers, rinsed
   
Preheat broiler on low, position rack in upper position.

Using tongs, place the pepper on the oven rack under the flame.  The flame will cause the pepper to turn black.  Rotate the pepper so each side of the pepper turns black.  Repeat until whole pepper has been roasted.  Place pepper in a sheet of foil, closing the foil tight.  The pepper will continue to cook in the foil.  After 15 minutes, open the foil and let it cool.   Once cool cut around the stem and remove it.  Slice the pepper in half lengthwise and remove the seeds.  With a knife, gently scrape off the skin.  Slice the pepper into strips as thick as desired.

Sausage and Veggie Penne Pasta

by Ellie Weightman - Adapted from Melissa D’Arabian’s Recipe

12 oz penne, cooked according to package directions, reserving ½ cup pasta water
4 Sweet Italian Sausage, thinly sliced
1 sweet onion, cut into wedges
1 med zucchini, sliced in half and then lengthwise (don’t peel)
½ green pepper, remove center and slice into strips
1 red bell pepper, removing center and slicing in thin strips
½ pound button mushrooms, stemmed and roughly sliced
1 cup broccoli florets
2 cloves garlic, pressed
½ pint of cherry tomatoes, washed 
2 ½ tblsp olive oil
1/4 cup white wine - Pinot Grigio good
kosher salt to taste
ground black pepper to taste
Freshly grated parmesan cheese

Directions:

Preheat oven to 400̊

Cook penne according to directions.

In a bowl, toss all the vegetables except the tomatoes with 1 ½ tblsp of olive oil.  Season with salt and pepper to taste.  Arrange on a baking sheet and roast, until carmelized about 30 minutes turning vegetables halfway through the cooking time.  In a small bowl, add the tomatoes and the remaining 1 tblsp of olive oil and toss to coat.  Season with salt and pepper, to taste and add to the baking sheet at the halfway point of cooking to carmelize.

Meanwhile, in a large saute pan over medium heat, add the sausage and saute until cooked through.  Turn up the heat and deglaze with white wine.  Once the vegetables are cooked, cool slightly, then coarsely chop.  Add the vegetables and any pan juices to the sausage in the skillet.  Toss in the cooked penne, adding reserved pasta water, if needed to moisten.  Season with salt and pepper to taste, serve in bowls topped with parmesan.

Chicken Noodle Soup for the Pressure Cooker

by Ellie Weightman

1 lb skinless, boneless chicken breast                       
1 tblsp butter
1 tblsp olive or vegetable oil
3 med carrots, peeled and sliced
3 stalks celery, diced
1 large sweet onion, peeled and diced   
1 clove garlic
½ tsp sea or kosher salt
1 tsp dried parsley
1 small bay leaf
1/4 tsp dried thyme
1/8 tsp red pepper flakes, optional
4 cups chicken broth - homemade best - see below
2 cups water
1 cup alphabet pasta or soup noodles - cooked separately
fresh ground pepper, to taste

Optional to add at end 
1 cup frozen peas, thawed
1 can cannelloni beans, drained and rinsed
3 dashes cinnamon
2 grates of a hole nutmeg
juice of 1 lemon

Melt the butter and bring to temperature with the oil in the pressure cooker over medium heat.  Add the carrots and celery; saute for 2 minutes.  Add the onion; saute for 3 minutes or until the onion is soft.  Add the garlic and saute 30 seconds or until fragrant.  Add the salt, parsley, thyme, chicken broth, water and chicken.

Lock the lid into place and bring to low temperature maintaining pressure for 20 minutes.   Remove from heat and quick-release the pressure.  Remove the lid.

While the soup is cooking, boil water and then cook the noodles according to the pasta directions. Drain.  Toss with a bit of olive oil to keep from sticking while waiting to add to soup.

Use tongs or a slotted spoon to transfer the chicken breast to a cutting board.  Once cool enough to handle, shred the meat or cut into bite-size pieces.  Return the chicken to the pressure cooker.

Return the pressure cooker to simmer WITHOUT THE LID.  Add the cooked pasta.  Add optional beans, peas, lemon, nutmeg and cinnamon and stir well. Taste for seasonings and add additional salt and pepper if desired.  

*Use my Homemade Chicken Broth / Stock recipe to make broth for this dish.

Chicken Broth / Stock for Pressure Cooker

by Ellie Weightman - this will make a more brown, flavorful broth/stock

5 lb chicken wings, backs, necks or rotisserie chicken bones & parts
2 med onions, quartered
2  carrots, cleaned and coarsely cut
2 celery stalks, rinsed and coarsely cut
2 cloves garlic, smashed
2 whole cloves
4 fresh flat leaf parsley sprigs
1 sprig fresh rosemary
2 fresh thyme sprigs
1 bay leaf
1 tsp whole black peppercorns

Preheat oven to 350̊

Do not rinse chicken or it will not brown when roasting. Roast all chicken parts on a baking sheet in oven until they brown, usually about 45 minutes.  Remove the chicken parts but reserve the juices on the baking sheet - adding white wine or water to the baking sheet to get up all the fond left by the chicken.  Put the chicken parts and its juices in the pressure cooker on the cooker rack with all the other ingredients and add enough cold water to cover by 2 inches (do not fill more than 2/3 of the pot or according to the instructions on your pressure cooker).  Put pot over high heat until the gauge measures 15 PSI, lower heat to maintain 15 PSI for 50 minutes.  Turn off.

When pressure goes to 0 or all pressure is gone using your fast release button if your cooker is equipped with one, remove the lid.  Strain the broth with a stainless mesh strainer until clear, it could require straining 2 times or the use of a cheesecloth.  Put broth in bowl, cover and set in frig overnight. 

The next day skim the hardened fat off the top - it will be thick and waxy. Bring the broth back to a boil and simmer until reduced by 1/3, at least 30 minutes. 

Divide among resealable bags (8 oz each is good size) and freeze OR use the pressure CANNER to can it in jars.




This broth is excellent as a replacement for water in stuffing, rice, cous cous and many other dishes.  It can also be used for broth/water when making chicken soup.

Stove Top Stuffing - Remade

by Ellie Weightman

1 pkg Stove Top Stuffing mix (these are the 8 oz packets sold in a bulk box of Stove top)

1 cup chicken broth – no salt if possible - homemade is best

1 cup water (or 2 cups of broth and no water)

½ onion, chopped very fine

1 stalk celery, chopped fine

2 tbslp red pepper, chopped fine

2 cloves garlic, pressed

5 tblsp unsalted butter or margarine

In a skillet, melt the butter over medium heat.  Saute the onions, red peppers and celery in the butter until soft – about 3 – 5 minutes.  Add garlic and sauté 30 seconds.

While the above is sautéing, heat water and broth until boiling. 

When the sautéed vegetables are finished, put the stove top mix in a large bowl.  Pour the sautéed vegetables over the dry mix and stir gently.   Pour the hot water/broth over the dry mix and stir, making sure you get all the mix moist, cover and let sit 5 minutes.

Serve.

You can also put in a baking dish and bake on 350º for 30 minutes without a cover if you like it slightly crunchy.

Chicken on a Bed of Linguine

Pic coming soon :)

Read ahead as you have to do a few steps at the same time – 2 different tasks marked with ^ and * to be done at same times.

3-4 boneless, skinless chicken breast (halved)

Brine ingredients:

64 oz water

1 tblsp sugar

3 tbslp kosher salt

1 can (14.5 oz) regular stewed tomatoes - unseasoned

10-12 cloves garlic

4 oz extra virgin olive oil

¼ cup sliced onions

½ tsp dried basil

¼ tsp dried oregano

¼ tsp garlic powder

1 can (4 oz) mushrooms, drained (or fresh mushrooms, sliced) – optional

2 oz Mozzarella (cubed) – optional and amount is your preference

Grated parmesan

Fresh chopped basil - optional

Fresh chopped oregano – optional

Fresh chopped scallions - optional

Kosher salt

Fresh ground black pepper

1 tblsp cornstarch

½ cup cold water

8 oz dry linguine or angel hair pasta

^Brine Chicken:

Wash chicken.  In a large bowl, fill with water, add 3 tablespoons kosher salt and 1 tablespoon sugar.  Place chicken in the water, cover with plastic wrap and let sit 1 hour in frig.  If the chicken is still partially frozen, do not refrigerate, just brine on counter.  When done, rinse and dry with paper towels.

^Prep ahead

Take the 12 cloves of garlic and put in a small crock that is oven-proof.  Pour the olive oil over the garlic and place in oven on 375 degrees for 30 minutes – the garlic will roast and get slightly browned.  This creates garlic infused olive oil.

Directons:

* Prepare linguine according to package directions – try using some of the infused oil to boil the linguine but reserve a few tablespoons for the rest of the recipe.  Lightly salt and pepper both sides of chicken breasts.

* While the linguine is cooking, pour a few tablespoons of the infused olive oil (without the garlic) in to a large skillet.  Heat oil.

* Place chicken and onions in the skillet and cook on both sides until the chicken reads 170 degress on a meat thermometer.

* While chicken is cooking, in a saucepan over medium heat, combine the tomatoes, basil and garlic powder, bring to a boil. 

In a separate dish, combine the cornstarch and water and mix well; gradually add to the tomato mixture.  Cook and stir for 2 minutes.  Lower heat to low and add mushrooms (if using).  Simmer for 3-5 minutes. 

Drain linguine and place on a serving platter. Drizzle some infused olive oil over the linguine – just a bit, don’t overdo it.

Remove chicken from the pan and include some of the toasted onions if desired.  Pour sauce over chicken.  Sprinkle mozzarella over top. Add fresh basil and oregano.  Sprinkle parmesan on top.  Eat up.

Ellie's "Work Night" Tomato Sauce

Adapted from America's Test Kitchen recipe

2 tbsp unsalted butter

¼ cup very fine chopped onion (or use large holes of box grater)

¼ tsp dried oregano

¼ tsp dried basil

1/8 tsp red pepper flakes (chili flakes)

½ tsp tomato paste (tubed kind preferred to avoid wasting a can)

table salt

2 medium cloves garlic, pressed

28 oz can crushed tomatoes (Tutorosso preferred)

2 tbsp red wine

¼ tsp fennel

¼ tsp sugar

¼ cup Locatelli Romano or Parmesan cheese (or a combo of both cheeses)

2 tblsp coarsely chopped fresh basil - optional

1 tblsp EV olive oil

Ground black pepper

Heat butter in medium saucepan over medium heat until melted. 

Add onion, oregano, basil, fennel, red pepper flakes and ½ tsp salt, cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. 

Add garlic and tomato paste and cook until fragrant, about 30 seconds. 

Stir in tomatoes, wine and sugar; increase heat to high and bring to simmer. 

Lower heat to medium-low and simmer until thickened slightly, about 10 minutes.  Off heat, stir in cheese, fresh basil and oil; season with salt and pepper, if desired.

Serve over 12-16 oz of cooked pasta (weighed when dry) or add meatballs.

Berry Smoothie

1/2 cup of skim milk

1/4 cup of Cran/Straw/Banana Ocean spray juice (or any juice)

1/2 cup of lowfat vanilla or any lowfat yogurt

1/2 cup of berry mix (blackberries, raspberries, etc)

1/2 of a banana (frozen is preferred)

2 tablespoons of vanilla (or any flavor) protein shake

1 teaspoon honey

1 teaspoon flax seed meal

1 teaspoon wheat germ

Mix in blender

Strawberry Banana Smoothies

1/2 cup of skim milk

1/2 cup of lowfat vanilla or any lowfat yogurt

1/2 cup of strawberries

1/2 of a banana (frozen is preferred)

2 tablespoons of vanilla (or any flavor) protein shake

1 teaspoon honey

1 teaspoon flax seed meal

1 teaspoon wheat germ

Mix all in blender

My favorite Green Beans

Adapted from allrecipes.com but changed a few things.

Ingredients

• 1 pound green beans
• 1/4 cup chopped onion
• 1/4 cup chopped cooked ham or bacon (can leave this out)
• 1/4 cup butter or margarine
• 1/4 cup chicken broth
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender. 

Barbecue Baby Back Ribs

by Ellie Weightman - Adapted this recipe from Taste of Home & America’s Test Kitchen recipes and combining parts of each.

Baby back spareribs (bone or boneless)
*amt of ribs is optional, sauce should be enough to cover 4 lbs, cook time won’t change

Brine
½ cup table salt or 1 cup kosher salt
½ cup granulated sugar

Seasoning – will make more than you need for less than 4 lbs of ribs, save in plastic bag or shaker bottle for future use
1 tsp garlic powder
1 tsp seasoned salt
½ tsp ground pepper

1 medium onion, sliced

Sauce
1 cup ketchup
1 cup chili sauce
1/4 cup packed brown sugar
1 tbsp dried minced onion
1 tblsp Liquid Smoke, optional
1 tblsp molasses
(this sauce recipe makes a large amount, after preparing, dish out the amount you may need and place the rest in a jar and store in frig for future use within 1 month – do not expose any you store to meat juices).

Brine ribs: Dissolve salt and sugar in 4 qts of cold water in a large stockpot, plastic container or foil roasting pan (which can later be used to cook the ribs). Submerge the ribs in the brine and refrigerate for 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.

Seasoning:  In a small bowl mix together garlic powder, seasoned salt and pepper. Sprinkle over ribs (on both sides if using boneless ribs).

Place the ribs in a large roasting pan or the foil pan used to brine. Top with sliced onion. Cover tightly and bake in oven or on temperature controlled grill at 350 degrees for 2 ½ hours.

While the ribs are cooking, in a medium bowl, combine the remaining ingredients.

When ribs are done, drain the fat from the pan and discard the onion. Brush the ribs generously with some of the sauce sauce and return to the oven/grill for 30 minutes longer. Remove the cover and continue cooking for 10 more minutes. Serve as is or with more sauce.


NOTE: I made this one the grill using the above procedure, but you have to watch and make sure your grill keeps the temperature at 350 degrees.

Ellie's Potato Salad

by Ellie Weightman

2.5 lb red potatoes, scrub and cut into large bite-size pieces

1 tsp apple cider vinegar

3 hard boiled eggs, chop

½ cup celery, chopped

½ cup red onion, chopped

1 clove garlic, mince in garlic press

½ cup lite mayonnaise

1 tsp Dijon country style mustard

1 tsp dried parsley

½ tsp celery seed

1 tsp dried chives

½ tsp salt

1/8 tsp ground pepper

Place the scrubbed, cut up potatoes in a large pot, cover with water and bring to a boil. Once the water boils, simmer for 10 minutes or until potatoes are tender when poked with fork.

While the potatoes are cooking, mix together in a bowl the celery, onion, garlic, parsley, celery seed, chives, salt and pepper. Add the mayonnaise, eggs and mustard and stir to combine.

Drain the potatoes, place in a bowl and drizzle the apple cider vinegar over the potatoes and lightly stir. Place the bowl of potatoes in the refrigerator for 30-45 until they are chilled.

Once the potatoes are chilled, remove from the refrigerator. Add the mayonnaise mixture and stir well.

Chicken Fried Rice

by Ellie Weightman, adapted from "Cooking with Paula Deen" cookbook

3 cups cooked rice (see RICE below)
2 boneless skinless chicken breasts, cut into bite-size pieces

4 1/2 tbsp low-sodium soy sauce

3 tsp sesame oil, (toasted or reg)

2 large eggs, beaten

¾ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
2 cloves garlic, minced
1 cup broccoli florets
4 oz sliced mushrooms
4 oz sliced water chestnuts, drain and rinse
½ cup frozen peas, thawed
1/8 tsp crushed red peppers

Garnish: Sesame seeds, chopped green onions

In a zip lock bag, combine chicken and 1 ½ tbsp soy sauce; massage and let sit 30 minutes while you chop your vegetables.

Remove chicken from soy sauce, discarding soy sauce.
 In a large wok, heat 1 ½ tsp sesame oil over medium-high heat. Add chicken and cook stirring occasionally for about 3 minutes or until cooked through. Remove with slotted spoon; set aside and keep warm by covering.

Add eggs and cook 2 minutes, stirring constantly until scrambled. Remove from pan; set aside and keep warm by covering.

Heat remaining 1 ½ tsp oil. Add carrot, celery, onion, garlic and 1 ½ tbsp soy sauce, cook for 4 minutes, stirring occasionally.

Add broccoli and mushrooms and cook for 5 minutes or until tender.

Stir in pre-cooked rice, water chestnuts, peas, red pepper flakes, cooked chicken and any accumulated juices, scrambled eggs and remaining 1 ½ tbsp soy sauce.

Garnish with sesame seeds and green onions if desired. Serve immediately.

NOTE: Be careful adding any additional soy sauce, can be salty, so go easy.

RICE: Cook your rice earlier in the day or the night before. Put in bowl and cover. Put in refrigerator. If rice is pre-cooked and cool, it will not mush in the wok. You can use white, brown, long grain, basmati or whatever your preference.

Freezing Garlic

by Ellie Weightman

Buy your garlic in bulk, Sam's sells a large net filled with garlic for approximate $2.28.

Pull apart each head of garlic, separating each clove.  Remove the garlic paper from each clove.  Remove the top and bottom of each clove with a sharp paring knife.

Place all the cloves of garlic in a freezer bag, add a tablespoon or so of olive oil.  Close the bag, removing all the air then massage the oil into the garlic being sure that it looks like all the garlic is coated in the oil.  Mark the bag with permanent marker.  Lay flat in freezer only until frozen so avoid the garlic clumping together, then you no longer need to keep it flat.

To use: simply remove the amount of cloves you need and use a garlic press to chop. 

This method is excellent for using garlic in cooking, however, for dishes where you want fresh chopped garlic, this method may be work as well since it will be slightly soft after thawing.

I keep one head of garlic aside for fresh usage and freeze all the remaining garlic for cooking.

Homemade Bread Crumbs

by Ellie Weightman

1 loaf multi-grain bread
1/2 loaf whole wheat bread

Note:  You can use any type of bread you prefer

Preheat oven to 300 degrees.

On a large cookie sheet, place pieces of bread without overlapping.  Bake for 8-10 minutes, then turn and bake other side for 8-10 minutes.  Remove from oven and let cool.

Continue baking all the pieces of bread until complete.

After cooling, break each piece of bread into quarters.  Place the pieces of bread in a food processor, you will have to do this in batches - usually one cookie sheet of bread will fit in a 12 cup  processor.

Pulse at first, then run consistently until the breadcrumbs are of the consistency you prefer.

Allow to cool.  After cool, place in a freezer bag, squeezing out the air and store in your freezer for up to 3 months.  Lay the bag flat at first until the breadcrumbs are cold to avoid clumping, then you no longer have to lay flat.  Mark the bag as well as the date they will expire.  Scoop out as necessary for each of your recipes.

Buttermilk Drop Biscuits

by Ellie Weightman

2 1/2 cups SELF RISING FLOUR

2 tsp sugar
1/4 cup butter or margarine
1/4 cup shortening (or 1/2 cup butter and omit the shortening)
1 1/4 cup buttermilk

Preheat oven to 450 degrees.

In medium bowl, whisk together the flour and sugar.  Using a pastry blender or fork, cut in butter/shortening until crumbly.  Stir in buttermilk until dough leaves sides of bowl.  Drop dough by rounded tablespoons or a large muffin scoop onto a cookie sheet 2 inches apart.

Bake 10-12 minutes or until golden brown.

Makes 12 -18 biscuits.

Creamy Buttermilk Ranch Dressing

by Ellie Weightman - good on salads or used as a vegetable dip

1/2 cup buttermilk

3/4 cup mayonnaise (reg or lite)
1/2 cup sour cream (reg or lite)
1/2 tsp dried parsley
1/8 tsp black pepper
1 1/2 tsp lemon juice
1/2 tsp vinegar
1 1/2 tsp garlic salt
1 1/2 tsp onion powder
1 tbsp sugar
1/2 tsp chopped chives
1/8 tsp celery seed

Combine all ingredients and mix well  with whisk.  Refrigerate overnight to incorporate.

IMPORTANT:  This dressing will only last a week or two in the refrigerate, mainly it depends on the date on the buttermilk and sour cream that you used.

Thousand Island Creamy Dressing

by Ellie Weightman - good in salads or on hamburgers

1 cup mayonnaise (lite or reg)

1/2 cup ketchup
1/2 cup sweet pickle relish
1 pinch salt
1 pinch black pepper

In a small bowl, mix together all ingredients with a whisk until combined.  Refrigerate overnight to incorporate.

Store in a glass mason jar and keep refrigerated.  Will last a few weeks in refrigerator.

Zesty Honey BBQ Wings

by Ellie Weightman, adapted from RecipeZaar "Honey Barbecue Chicken Wings" #185892

Have lots of napkins, these are gooey and gooooood!

15 - 20 frozen chicken wings and drummies - thawed

Canola Oil

Dry Ingredients

1 tsp Kosher salt

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp black pepper

1/4 tsp cayenne pepper

Sauce

1 cup smokey bbq sauce (Cattlemen's Smokey is good)
1/2 cup honey
2 tbsp ketchup
4 drops Tabasco sauce
4 tbsp butter
1/2 tsp garlic powder
1/8 tsp ancho chili powder
1/2 tsp onion powder
3 drops liquid smoke
2 tbsp dark brown sugar

Preheat oven to 375 degrees - you will have to raise the temperature after the first phase of baking.

Rinse and dry the wings with paper towels.  Mix all the dry ingredients in a small bowl. In a plastic bag, place the wings. Pour the dry ingredients over the wings and close and shake the bag. to coat all the pieces.

Line a cookie sheet with aluminum foil.  Pour a few tbsp of canola oil over the foil to coat evenly.  Place the wings in a single layer on the cookie sheet and place in oven for 20 minutes.   Turn the wings over and cook for 20 more minutes. 

As the wings are cooking, make the sauce by slowly simmering the sauce ingredients over low heat, stirring frequently.

When the wings are done baking, remove from oven and raise oven temperature to 400 degrees.  Carefully dip them in the sauce and coat generously.  Put them back on the cookie sheet, and bake 10 more minutes.

Serve.

Make ahead dry seasonings and store in airtight jar

9 tblsp kosher salt
9 tblsp garlic powder
4 1/2 tblsp paprika
4 1/2 tblsp black pepper
3 1/8 tsp ancho chili powder (optional)
3 1/8 tsp cayenne

for each batch of wings, use 3 1/4 tsp of the dry seasonings per batch of wings per the above recipe

Smothered Chicken Breasts

Smothered Chicken Breasts by Taste of Home

Jeanne Barger

These were yummy!!!  The only thing I changed was that I used 3 chicken breasts instead of 4 because I buy those frozen ones from Sam's and they are pretty big.

Ingredients:
4 boneless skinless chicken breast halves (6 oz each)
Salt
Lemon-Pepper Seasoning
1 Tablespoon Canola Oil
8 Bacon Strips
1 Medium Onion, Sliced
1/4 cup Packed Brown Sugar
1/2 cup Shredded Colby-Monterrey Jack Cheese


Directions:
1 - Sprinkle chicken with salt and lemon-pepper.  In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a meat thermometer reads 170 (pretty much until it's done).  Remove and keep warm.

2 - In the same skillet, cook bacon over medium heat until crisp.  Using a slotted spoon (I used a fork), remove to paper towels; drain, reserving 2 tablespoons drippings.

3 - In the drippings, saute onion and brown sugar until onion is tender and golden brown.  Place 2 bacon strips on each chicken breast half; top with caramelized onions and cheese.  Yield: 4 servings.

Stuffed Peppers

Stuffed Peppers by Jeanne Barger

This is Beau's absolute favorite meal.  He loves when I make these.  I got this recipe from allrecipes.com, but changed a little bit.  Sooo delicious.

4 green bell peppers (I actually used 2 green, 2 red)
salt to taste
1 lb ground beef
1/3 cup chopped onion
salt and pepper to taste
1 can diced tomatoes (I used fire roasted w garlic)
1 tsp Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
Cumin to taste
Chili Powder to taste
Garlic Powder to taste
1 cup shredded cheese (I used Colby Jack, but you can use cheddar)...Shred some extra cheese for topping.
1 can condensed tomato soup
water as needed

1.  Bring a large pot of salted water to a boil.  Cut the tops off of the peppers and remove the seeds.  Cook peppers in boiling water for 5 minutes, drain.  Spring salt inside each pepper and set aside.

2.  In a large skillet, saute beef and onions until beef is browned.  Drain excess fat and season with salt and pepper.  Stir in the tomatoes, rice, 1/2 cup water, Worcestershire Sauce, garlic powder, cumin, and chili powder.  Cover, and simmer for 15 minutes, or until rice is tender.  Remove from heat, and stir in the cheese.

3.  Preheat the oven to 350 degrees F.  Pour tomato soup into bowl and combine with just enough water to make the soup a gravy consistency.

4.  Stuff the peppers making layers of beef, then soup, then beef, then soup.  Once pepper is filled, top with cheese.

5.  Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Enjoy!

Vanilla Sugar

by Ellie Weightman

1 cup granulated sugar
1 vanilla bean stalk

Have a plastic container large enough to hold a few cups of sugar ready with a tight fitting lid.

With a sharp paring knife, split the vanilla bean down the center being careful not to cut in half. Open the pod and using the edge of the knife, scrape out the tiny black beans. Put the beans right in to the sugar and stir well. Add the empty bean stalks, stir and bury the stalks in the sugar. Cover tightly and let sit for two weeks. You may want to occasionally stir the sugar to avoid clumping.

You can increase your recipe using 1 stalk for every 2 cups of sugar.

As your sugar gets low, just add more sugar and stir and again allow to sit for 2 weeks.

Vanilla sugar can be used in any recipe where you use white granulated sugar. It is excellent in coffee, tea, cake recipes – almost anywhere you would use the granulated sugar. Yes you will have black beans, but that is the beauty and flavor of real vanilla.

Hint: Remove some of the sugar to a Mason Jar or other jar with a tight lid and use everyday. Add more sugar to the vanilla bean container, stir and wait 2 more weeks to replenish your mason jar. After a while you will have to replace the bean stalks with fresh vanilla bean pods, but they can be used over and over again.

Macaroni & Cheese

by Ellie Weightman

2 cups uncooked macaroni
2 ½ cups milk*-can use whole, low fat, skim or a substitute of (1 can evaporated + 1 can water)2 tbsp cornstarch
¼ tsp ground mustard or 1 tsp Dijon mustard
½ tsp salt
Dash pepper
2 tbsp butter / margarine
8 oz cheddar cheese, shredded
1 tsp dried parsley, more or less to your liking
Paprika
Bread crumbs

Preheat oven to 375º

Cook macaronis according to directions, drain. Put aside.
In saucepan, add butter, milk, cornstarch, mustard, salt, pepper. Cook over medium low heat, stirring constantly to avoid sticking to pan and cornstarch clumping – a whisk is best.

When the milk starts to look like it is going to bubble/boil, turn off heat but keep on the same burner. Add the cheese and parsley and stir until melted. Taste and add more cheese, salt, pepper or mustard to your liking.

Put the cooked macaronis in a 2 quart casserole dish. Pour over the cheese sauce and stir to blend well. Sprinkle bread crumbs on top, the amount to your liking. Lightly sprinkle paprika on top.

Bake 35 minutes uncovered.

* This recipe can be made with any of those milks, however, the thicker the milk, the thicker the cheese sauce. I actually make with skim milk and it is fine but some like it thicker and creamier.

Excellent Way to Wrap Meat for Freezer

by Ellie Weightman

I have tried many ways to wrap my meats after going to wholesale stores and stocking up on meats. I have tried the zipper lock bag method (which still gives me frosted meat) and the machines that suck the air out of those expensive bags made for the machines only to find that I was spending loads of money on those specialty bags and a lot of time trying to get the unit to work properly.

A few months ago, I saw an alternative, old fashioned method on a cooking show and have tried it now for about 6 months and it is the only way I will store my meats in the freezer from now on. Initially it may cost you a bit, but each time you unwrap your meat you will find nice, pink non-frosted pieces of meat (except the poultry of course) and will be glad you made the change.

1. Go to a wholesale chain like Sam's Wholesale Food Club. Look in the aisle where they sell the restaurant size food storage items. I invested in the big box of heavy duty aluminum foil (restaurant size) and a big box of the restaurant style plastic wrap (I believe both of the ones I bought were Bakers & Chefs brand). Use this ONLY for freezing your meats or other items you plan on freezing for long period storage.

2. Divide your meat into meal size portions and wrap in the plastic wrap - tightly to make sure you remove all air gaps.

3. Wrap each of these pieces of meat that you pre-wrapped in plastic wrap in a piece of the aluminum foil - trying to keep one side free of wrinkles so you can label it.

4. Mark each piece for what is inside with a medium point magic marker - be careful not to smudge it before it dries.

5. Freeze

If you did this process the same day, or no later than one day after purchasing your meats, when you open them up to use you will find nice pink meat, no frost bite, no brown colored meat - the way it was when you packaged it.

I was pleasantly surprised how well this method works. It may take time to do it each time you bulk shop but is well worth the time. The overall cost of buying the two bulk wraps is also worth it in the long run. Do not use these boxes of wrap for your everyday usage, just for your bulk meat shopping. I store them in a closet and only bring them out when I do my monthly meat shopping.

Italian Rolls / Bread

by Ellie Weightman, adapted from recipe submitted by Jeanne Reeves

Use a 1 1/2 lb bread machine or larger

Dough Ingredients:

3 cups all-purpose flour
1 cup warm water
2 tblsp olive oil
1 tsp salt
1 tsp sugar
2 1/4 tsp yeast (1 pk)

In bread machine, add all the ingredients for the dough, starting with the water, flour, sugar, oil, salt and yeast. Set machine on basic white dough cycle. When complete, remove from pan and place on a sheet of wax paper or parchment paper with corn meal lightly sprinkled on it. Punch dough down and reshape following instructions under SHAPE OPTIONS (below).

OPTIONS FOR SHAPE:
Rolls: Shape into rolls or whatever shape and size desired. See crust options below. Let rise 45 minutes. Bake at 375º for 20-25 minutes depending on individual size until brown.

Single Loaf:  Shape into loaf.  Place on parchment paper on baking sheet.  Cover with wax paper and let rise 45 minutes.   Put a slice down the center of loaf with sharp knife. See crust options below. Bake at 375º for 35-40 minutes until brown. Preferred to use the convection cycle (if available) so fan may brown the crust nicely. Let cool 30 minutes before slicing. (Hint: toast slightly in oven or toaster oven until warm, remove and rub a clove of garlic on the warm bread for garlic bread). Can also be made as a smaller, thinner loaf to cut into small slices for Bruschetta.

CRUST OPTIONS for Bread and Rolls:
Option 1: Mix 1 egg yolk and 1 tbsp water: brush over tops of loaves / rolls.

Option 2: Spray dough with Pam or olive oil on top (sesame seeds are also nice sprinkled on top).

*In the winter, I like to let the dough rise on top of the stove while the oven is pre-heating.

Proper Care of Cast Iron Cookware

by Ellie Weightman

Cast iron cookware needs special handling after using.  Use a good liquid detergent that DOES NOT HAVE any citrus scents, the best I have found so far is Dawn Original, yes the old Dawn without any special scents or additives.  Use a brush or scrungie to clean the pot/pan. When done, dry completely with a towel.  Put the pan back on your stovetop and pour about 1/2 tsp or any light oil (sunflower works well) into the pan.  Using a paper towel, wipe the oil all over the inside of the pan. Let it sit one hour or so to soak up the oil then wipe again with a dry paper towel, then store.  When storing if you have to stack with other pans, put a towel or paper towel in between the pans.  It is preferred if you can use a special stacker to keep pans separate.  I have one for my cast iron pans and will add a picture soon to show you what I mean.

It is also beneficial to once in a while instead of just letting the pan sit to soak up the oil to put it in a 350 degree oven to prime it.  I usually put my favorite cast iron skillet in the oven after wiping it with oil and the next time I preheat my oven, it will also prime my pan.  Be careful ALL PARTS OF A CAST IRON PAN WILL GET HOT, INCLUDING THE HANDLE.

Cast iron pans (I like the Lodge brand) are great for recipes like home fries or steaks that get seared on the stovetop then put in the oven to finalize.  My favorite Eye Roast of Beef is done this way.

Cracker Barrel's Hash Browns Casserole - Copycat

Posted by Jennifer Bertotti


I got this from recipezaar.com; it is a copycat of Cracker Barrel's famous recipe but I made some changes.  We made it with eggs tonight, and it was fantastic! 

Ingredients


2 lbs frozen hash browns (thaw first)
1 (10 1/4 ounce) can cream of mushroom soup
8 ounces sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, shredded
1 teaspoon salt
1/4 teaspoon pepper

Directions
Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.  Brown onions if you want before mixing.
Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.  We had to add 15 minutes.  Make sure you stir halfway through.

Pan-Seared Tilapia with Hot Orange-Ginger Sauce

Just got done making this for dinner.  Chris and I both thought it was excellent!  Adapted from a recipe in the "Cuisine at Home" magazine.  Had with mixed veggies and teryiaki rice.

Ingredients

• ½ teaspoon Chinese Five-Spice Powder
• ¼ teaspoon salt
• ¼ teaspoon cayenne pepper
• 3 tablespoons vegetable oil, divided
• 1 lb talapia fillets (4-6)
• 2 tablespoons minced scallions
  

 

Directions

Mix five-spice powder, salt, and cayenne pepper with 2 tablespoons oil in a small bowl.

Pat fillets dry; brush both sides with spice mixture. 

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until skillet is lightly smoking.

Add fillets; saute 3 minutes on each side. Sprinkle with scallions. Serve with Hot Orange-Ginger Sauce.

HOT ORANGE-GINGER SAUCE

¼ cup orange marmalade
¼ cup fresh orange juice
2 tablespoons rice vinegar
1 tablespoon minced fresh gingerroot
½ teaspoon red pepper flakes
1 teaspoon minced garlic
1 tablespoon vegetable oil
Salt to taste

Whisk marmalade, orange juice, vinegar, ginger root, and pepper flakes together in small bowl.

Saute garlic in saucepan with oil over medium-high heat for 30 seconds. Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes. Season with salt.

Italian Bread with Oregano

by Ellie Weightman - I adapted this recipe using my Aunt Jeanne Reeves' recipe for Italian Rolls also posted on this blog.  Great for a spaghetti night!

Uses 1 1/2 lb bread machine for dough cycle only.

Can also be made without parmesan, oregano, basil and garlic for a plain Italian Bread.

Bread ingredients:

3 cups flour

1 cup warm water

2 tbsp olive oil

1 tsp salt

2 tsp yeast

2 tbsp parmesan cheese, grated

4 cloves roasted garlic, mash

1 tsp oregano

1 tsp basil

Egg Wash

1 egg yolk

1 tbsp water

Set bread machine on white dough cycle. Add all bread ingredients. When complete, roll into Italian bread size, put on cookie sheet on top of parchment paper. Cover with wax paper and let rise 45 minutes. Make a single slice down the center of the loaf or 4 crosswise cuts.  Combine yolk and water in small bowl and whisk. Brush egg wash over top of bread.

Bake at 375º for 25 minutes or until brown. When done, cool on wire rack at least 1 hour before slicing.

Sesame-Teriyaki Chicken Thighs

Adapted from Ellie Krieger’s “The Food You Crave” Cookbook Recipe
Ingredients:

Teriyaki Sauce

1/4 cup low-sodium soy sauce
2 tbsp firmly packed dark brown sugar
2 tbsp dry sherry
2 tbsp rice vinegar
2 garlic cloves, crush with garlic press
1 tsp peeled and finely grated fresh ginger
1/4 tsp red pepper flakes

Combine all ingredients in small bowl, stirring until sugar is dissolved. Refrigerate left overs for one week.

Chicken:
1/4 cup Teriyaki Sauce (prepared as above)
4 bone-in chicken thighs with skin removed
1/2 tblsp sesame seeds

Pour the sauce into a zip-lock bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator for at least 30 minutes and up to 4 hours.

Preheat the broiler. Remove the chicken form the marinade and arrange it on broiler pan skin side down (as if the chicken still had skin). Discard the marinade. Broil the chicken until brown and crispy about 8 to 10 minutes, then turn the pieces over and broil until amost cooked through, about 8 minutes longer.

Sprinkle the chicken with the sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Perfect Eye-of-Round Roast

by Ellie Weightman - Adapted from Paula Deen's recipe in "Kitchen Classics" Cookbook

A cast iron skillet is needed for this recipe.

Ingredients:
1 beef eye-of-round roast (2 ½ to 3 lbs)
1 tblsp sunflower or vegetable oil
1/4 tsp Liquid Smoke
1 tsp Seasoned Salt (optional)
1 tsp paprika
1/2 tsp sugar
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp ground or fresh ginger

Directions:
Make sure of the size of your roast, look at the label on the piece of meat or use a kitchen scale if you have one on hand. It matters for the cook time.

Preheat oven to 500º. Mix oil and liquid smoke in small bowl.  Rub the roast with oil/smoke mix. Mix all the remaining ingredients in a small bowl. Completely coat all sides of the roast with the seasonings. Place roast in a 12 to 15 inch cast iron skillet. Put roast in the oven and immediately lower the temperature to 350º. Roast the beef for 20 minutes per pound (this is where you need to know the weight of your roast). Use a meat thermometer and cook to 125º for medium-rare or 135-140º for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of the meat.

Good leftover too!

Spinach Fusilli Salad / Side Dish

by Ellie Weightman - I threw together this recipe one night to use as a side dish with chicken teriyaki, you can vary the ingredients and the amount of servings to your liking.  This serves 2-3 adults as a side dish.

Ingredients:
2 cups dry Spinach Fusilli pasta
Olive oil
2 slices bacon, fry and crumble
10-12 cherry tomatoes, sliced OR ½ whole tomato, sliced
1 garlic, minced
1 tblsp dry minced onion
1 tblsp fresh parsley, chop
1/3 tblsp fresh basil, chop
1/4 tsp fresh oregano
Salt
Pepper

Directions:
In a 2 qt saucepan, fill 3/4 with cold water. Add the dry minced onion, a dash of salt and 1 tblsp olive oil.

Bring to boil and add pasta, prepare as directed on box, drain and rinse to cool (some of the minced onions will stick to pasta – that’s fine.

Combine tomatoes, garlic, parsley, basil, oregano, dash salt and pepper in bowl. Drizzle a little olive oil over the mix and stir to blend. Add in crumbled bacon. Pour on top of cooled pasta.

Other ingredients may be added to your liking or substituted for any of the above. Suggestions: mushrooms, sub can diced tomatoes for the cherry tomatoes, fresh onions, broccoli, etc.