STOVETOP HAMBURGER CASSEROLE

• 1 PKG (7 OU) SMALL PASTA SHELLS





• 1 1/2 # GROUND BEEF





• 1 LARGE ONION-CHOPPED





• 3 MEDIUM CARROTS, CHOPPED





• 1-2 CELERY RIBS CHOPPED





• 3 GARLIC CLOVES, MINCED





• 3 C. CUBED COOKED RED POTATOES (I BOILED THEM)





• 1 CAN WHOLE KERNEL CORN, DRAINED





• 1 C. TOMATO SAUCE





• 1/2 C. KETCHUP





• 1/2 C. BBQ SAUCE





• 2 T. WORCESTERSHIRE





• SALT/PEPPER





• 1 C. SHREDDED CHEDDAR CHEESE

Cook pasta according to directions on pkg.

In a large skillet, cook beef and onion over med heat until onion is tender. Add the carrots, celery, & garlic, cook and stir until the veggies are crisp-tender.

Stir in the potatoes, corn, tomato sauce, and seasonings and heat thoroughly. Drain pasta and add to dish, toss to coat. Sprinkle with cheese.

Yields--8 servings

CHICKEN-PINEAPPLE STIR FRY

I must admit this was not my favorite, but I will give you a couple of things to do that may help. The kids did seem to like it.

• 1/4 c. soy sauce


• 2 T. sugar


• 1 T. vinegar


• 1 T. ketchup


• 1/2 t ginger


• 2 garlic cloves-minced


• 1 # boneless skinless chicken breasts cut into strips


• 2 t. vegetable oil


• 1 pkg frozen stir fry veggies (16 ou)


• 1 can pineapple chunks, drained




• Hot cooked rice

In a small bowl, combine the first 6 ingridents and set aside

In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until done. I suggest you season the chicken with any seasoning you prefer.

Drain the excess juice.

Add the veggies & stir fry 3-4 minutes of until tender but still crisp.

Stir in the pineapple & the reserved soy sauce mixture & heat thoroughly.

Serve over rice.

6 servings

HEALTHY EATING-#2

WHAT'S GOT IN TO ME!!!! Two healthy meals in a row. I must confess-healthy cooking is actually easier cooking! Tonight---fish & baked potato; FISH OF YOUR CHOICE-ENOUGH TO FEED YOUR FAMILY; EVOO; DICED RED & GREEN PEPPER; GARLIC-DICED; LEMON JUICE; CREOLE SEASONINGS; FRESH GROUND PEPPER Wash & Pat dry your fish. Saute pepper & garlic in EVOO until tender, adding garlic after the peppers are tender. Put fish in foil and brush with EVOO. Put sauteed veggies on top, season with creole seasonings & pepper. Put 1 t. lemon juice on top. Seal foil tightly. Cook in 400 degree oven for 20 -30 minutes. When the fish is fork tender and flakey it is done.

GRILLED TALIPIA

1/3 C. EVOO 1 T. LEMON JUICE 1 MINCED GARLIC POD 1 T. BASIL 1 t. PEPPER 1/2 t. SALT 1 # TALIPIA Mix all the above. Put fish in plastic sealing bag and pour marinade over. Squeeze out the air and marinade in the frig for at least one hour. Grill for 2-3 minutes per side. Check tomorrow for the salsa to serve with this.

JAMBALYA

I varied from the recipe a great deal-thus my dish was very tomato-y. We all still loved it!

1/2 C. BUTTER

1 LARGE ONION DICED

1 LARGE GREEN PEPPER DICED

4 STALKS CELERY-DICED

4 PODS GARLIC-DICED

1-6 OU TOMATO PASTE

3 BAY LEAVES

3 t. CREOLE SEASONINGS

4 T. WORCESTERSHIRE

2-28 OU WHOLE PEELED TOMATOES-SQUEEZED TO SHRED

7 C. CHICKEN STOCK

3 C. SAUSAGE SLICED

3 C. COOKED CHICKEN-BITE SIZE

4 C. RICE

SAUTE VEGGIES IN BUTTER UNTIL TENDER

ADD-1 6 OU TOMATO PASTE & BROWN

ADD BAY LEAVES, CREOLE SEASONINGS, WORCESTERSHIRE, TOMATOES, CHICKEN STOCK, MEATS, & RICE

COOK UNTIL RICE IS DONE AND LIQUID ABSORBED. CAREFUL---THIS CAN STICK---WATCH IT AND STIR AS NEEDED

NATCHITOCHES MEAT PIES

I went to Natchitoches, LA today for a gardening symposium. The lovely Master Gardeners from Natchitoches served Natchitoches meat pies for lunch. OHHH---ARE THESE GOOD! I do not deep fry anything in my kitchen anymore---but these are really good when deep friend in peanut oil as my friend from Natchitoches, Hope, explained. I have found a picture and the recipe on line. As for me---when I have them at home, I buy them frozen from Natchitoches and cook by placing in a hot oven after brushing them with melted butter or a little oil. Not the same---but really good. Here is the recipe-

1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 onion, chopped
1 pound bulk pork sausage
1 pound ground beef
1 teaspoon Cajun seasoning
1 pinch garlic powder
1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
1 quart peanut oil for deep frying

Directions
1. Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature.

2.On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.

3.Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).

4.Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.

SAUSAGE & RICE CASSEROLE

1 1/2 - 2 #s sausage (I used 1/2 hot & 1/2 Italian Sweet)
1 diced onion
1 diced green pepper
1 diced red pepper
3 cloves garlic
1 c. rice
1 28 ou diced tomatoes (I recommend using some of the flavored varieties even Rotel)
1 full can chicken broth
pepper
cayenne to taste

Preheat oven 350 degrees
Spray 13x9 dish

Brown ingredients through peppers until sausage is thoroughly cooked and veggies tender
Add garlic & cook until it smells done

Add remaining ingredients & heat until it comes to a boil

Pour into casserole dish

Bake for 1 hour

BEEF ENCHILADAS

This is a keeper that I modified to make it easier. WHY --except when you have time and enjoy doing it-would you roll up all of those little enchiladas when you can have the same taste with a LOT LESS work?

1 c. chopped onion

1 # sirloin steak-cut into small bite size pieces-AFTER you put some tenderizer on it

1 t. diced garlic

1 -7 ou green chili peppers

4 c. tomato sauce divided into half

2. t. chili powder

corn tortillas

1/2 c. chunky salsa

Sliced black olives-drained

2 c. (or so) sharp cheddar

1/3 c. chopped green onions

Preheat oven 350 degrees

Spray 13x9 dish with PAM

Saute onions until tender

Add steak & peppers until steak is done

Add garlic and cook until it smells done

Add 2 c. tomato sauce & chili peppers

Heat

NOW---you can either make each little individual tortilla OR you can do the lazy way that I did.

Cover the bottom of the dish with tortillas

Cover with meat stuffing

Add Salsa, cheese, Olives

Repeat until all meat is used.

Pour 2 c. tomato sauce on top

Cover with green onions & cheese.

Bake for 30 minutes

CELEBRATION DINNER-NAKED LAMB

1st - let me ask that you sign up as a follower on the left side of the page. It is a simple process and you can do it without an established account and without a picture. I have a direction I am going with this blog---and that will help me get to that goal.


NOW--on to the important business-----

BC is a Leap Year baby and we celebrate on Feb 28th every year--although as a child they celebrated on March 1st----WHO WANTS TO PUT OFF CELEBRATING YOUR BD---and besides-somehow he parlays this into a 2 day celebration every year.

For dinner--- Grilled Lamb Chops

Smashed Potatoes

Grilled Asparagus Sauteed Spinach

Today I will give you how I grilled and tomorrow & Thursday the instructions for the other.

1st off the bat--I am a "Grilling Purist" which in my vernacular means I use charcoal-NO GAS grill for me----IT'S ALL ABOUT THE FLAVOR!

Build your fire and let it get GOOD & HOT---white coals

I put a little non-flavored tenderizer on my lamb about an hour before grilling time. Lamb is a different taste from other meats and some of you may have to acquire that taste. OH--BUT LET ME TELL YOU-----DELICIOUS!

It does not take long to grill lamb on a hot fire. You will note these chops were small-so 5 minutes on each side did the trick.

When I first began cooking lamb, I prepared a mango or other citrus salsa to serve on it. NOW I still love the salsa--but LOVE the flavor of the lamb. The salsa disguises this flavor to me--so I prefer the lamb -Naked!

The grilled asparagus is SO easy. Remember to chose small stalks on the asparagus and snap off the woody bottom part after washing. You don't have to, but I use a grilling pan with holes to make the job easier and not loose ONE SINGLE stalk of the delicacy. After you have allowed the stalks to dry, brush EVOO on all sides. I sprayed my grilling pan with Cooking Spray for easier clean up. You just put this on the HOT fire and it takes 3 minutes or maybe a little longer. I take it off the fire and take a bite to make sure it is the desired degree of doneness. I like mine still crisp, but with the flavor of the fire. Put a little salt on it (I always use sea salt) and it is ready to serve.

If you think you don't like asparagus----you MUST try it fresh------I cannot stand canned asparagus---but this ---OH WHAT A CULINARY EXPERIENCE!

BEGINNER SAUCE FOR PASTA

Brown 1 # Italian Sausage & 1/2 pound ground sirloin
With 3-4 cloves garlic & 1 diced onion in 1 T. EVOO

After the meat is browned and the veggies are tender

Add 1-16 ou fire roasted tomatoes

1-15 ou tomato sauce

salt/pepper, 1 t. basil, 1 t. oregano/1 t. Italian seasonings.

Simmer 1 hour and serve over spghetti

This is a beginner homemade sauce---but SO much better than the sauce in a jar.

The Kids & Grands loved it.