Sauerkraut with Kielbasa and Apples

For years the only way I thought people ate Sauerkraut was to dump out a can and add chopped hotdogs ... real yummy sounding huh.  Here is a more grown up version that is almost just as simple but oh so delicious. Gone is the sour taste you normally get with just plain sauerkraut; the apples and brown sugar really do make this meal sing!
For those of you who are skeptical just give it a shot, Jeff nearly did cartwheels when i told him we were having this for dinner last night (not sure he realizes it's cabbage we are eating though ... I guess I won't burst his bubble)

Sauerkraut with Kielbasa and Apples

serves 6

Ingredients:

• 1 Tbsp butter
• 2 lb package Sauerkraut (you can usually find these over by the hotdogs)
• 3 apples (one Granny Smith and two not so bitter, like Gala)
• 1 1/2 - 2 lbs Kielbasa sausage (important to find the kielbasa and not use regular sausage)
• 1/4 cup brown sugar

1. Cook up the sausage links in a nonstick skillet over medium high heat till done, flipping occasionally. Slice up cooked sausage and throw back in pan if still pink in the middle (can you tell this has happened to me several times?)

2. Place a very large skillet (bonus points if its cast iron) on the stove and turn heat to medium. Peel, core, and dice apples.  Put butter in pan and pour apples and sauerkraut on top, mixing well. Let simmer 10 minutes until apples have softened, stirring frequently.

3. Add brown sugar to sauerkraut mixture and mix well, add sausage and cook another 5 minutes.

4. Serve with rolls if you have some around, or just gobble it up as is!

Spiked Ketchup

I was reading about the South Beach Wine and Food Festival recently and started drooling at the burger that won first place.  The sauce on it seemed so crazy that I had to try it.
Woah, talk about really making your burger delicious, I mean REALLY delicious!  Funny thing was that we tasted it just by itself & it was just ok, but then on the burger with the flavor of the meat it just popped!  Next time my friends come eat at my house I am spiking their ketchup! ...muhahahaha....

Spiked Ketchup

created by Marc Murphy

Ingredients:

• 1/2 cup mayo
• 1 Tbsp Dijon Mustard
• 1 1/2 tsp roasted garlic, minced (see quick tip below)
• 3/4 cup ketchup
• 5 Tbsp Vodka

Mix everything together and serve on a yummy hamburger! 

*roasted garlic can take a while in the oven, for a faster method take 3-4 cloves unpeeled garlic and toss in a heated skillet with a little olive oil over medium heat. Cook till they turn golden, stirring often. Peel skins and smash.

I stored leftovers in a baby food jar I swiped from my sister's house.

Why Shrimp & Chocolate sounded good together...

As many of you know I sometimes like to take chances on unusual recipes.  Recipes that many times surprises and delights us with its quirky combinations to become the deliciously exotic dish in our house.
Since I had a fun run with the beer recipes I thought it would be nice to find savory chocolate dishes to make.
Well ladies and gentlemen I think I have crossed the line with this Shrimp with Chocolate sauce.

I mean yeah it sounds bad but we like to eat shrimp and love chocolate so why not give it a shot.  I even got the recipe out of a new chocolate lovers cookbook.
 Ew Ew Ew ... what's even worse is that the chocolate had crushed garlic mixed in for good measure making the chocolate itself taste weird.  The only nice thing I can say about this dish is at least the shrimp was on sale.

Slow Cooker French Dip Sandwich

I always seem to leave the best for last, and in my beer cooking quest stumbled across this delicious, simple, mouth-watering little gem.

Not many ingredients?    Check!

Tons of slow cooked flavor?    Check!

Beer?    Check!

Hubby groveling at my feet for me to make it again?   Check!
Don't be shy about using a nice dark beer, the ending flavor is deep and rich and tastes nothing like the beer itself.  Smelling this cooking all day in the house definitely made my crockpot earn the nickname "the Slow-Torturer" 

Slow Cooker French Dip Sandwich

Ingredients:

• One 2-3lb rump roast or chuck roast
• 1 can beef broth (14.5 oz)
• 1 can condensed French Onion Soup (10.5 oz)
• 1 bottle dark stout beer (Guinness)
• garlic powder
• onion powder
• Tbsp Worcestershire sauce
• French Rolls or Sub Sandwich bread (makes about 6 stuffed subs)
• butter for the bread
• Provolone cheese (or whichever you prefer)

1. Trim fat from roast.  Get Worcestershire sauce and sprinkle several dashes on each side of meat. Sprinkle garlic powder and onion powder on meat and place in slow cooker.

2. In a bowl mix together broth, soup, and bottle of beer. Pour on top of meat in slow cooker (depending on the size of your crockpot you may not use 100% of the liquid, just be sure to not fill all the way to rim as it will boil over)

3. Cover and cook on Low for 7 hours.

4. After time is up remove meat and slice (or just let it fall apart it will be so tender). Add back to the crockpot and cook on low for 30 more minutes.

5. When it is time to eat: slice the bread, butter inside, and place on cookie sheet. Turn oven to broil and toast bread for 3-5 minutes, making sure to keep an eye on the bread so it doesn't burn. Add slice cheese to bread and place in oven for 30 more seconds till melted. (Don't skip this step! Toasting the inside of the bread keeps it from getting soggy)

6. To serve dip out juices from the slow cooker and place in individual small bowls for dipping. Scoop out meat with a slotted spoon, place on bread, dip and dig in!!!!

Beef Stew with Beer and Collards

Continuing my quest for dumping beer into my slow cooker I came across this recipe in The Healthy Slow Cooker cookbook.  I love dark leafy greens but the only way I've ever eaten collard greens is the way my dad made them ...with lots of bacon and sugar (he kind of had to make them that way to get us kids to eat them).  I was pleasantly surprised at how tasty they came out of the slow cooker, and the meat just disintegrated it was so tender.  Make sure you are in the mood for a meaty meal cause this one is!
Give yourself some prep time when planning this for dinner.  Also note that you will need not only the regular cooking time but another hour when you add in the greens. I have to say for the extra time it took to prepare this meal I was a little disappointed it didn't have more depth in the flavor, it still was good but not crazy good.  Though Jeff made the Cheddar Beer Biscuits to go with the stew and whooyeee that made it so much better!

Carbonnade with Collards

Ingredients

• 2 Tbsp olive oil (approx)
• 2 lbs trimmed stewing beef, cut into 1 inch cubes
• 2 onions, thinly sliced
• 4 cloves garlic, minced
• 1 tsp dried thyme leaves
• 1 1/2 tsp salt
• 1 tsp ground pepper
• 2 Tbsp flour
• 1 Tbsp tomato paste
• 2 cups dark beer (little more than one bottle)
• 1/2 cup chicken stock
• 2 bay leaves
• 1 Tbsp paprika, dissolved in 2 Tbsp cider vinegar
• 8 cups collard greens, stems removed and chopped

1. In a large skillet heat 1 Tbsp oil over medium high heat for 30 seconds. Add the beef in batches, stirring till just browned (about 5 minutes). Add more olive oil as necessary. Transfer browned beef to slow cooker. 

2. In the same skillet reduce heat to medium and add the sliced onions. Cook, stirring often, till they start to soften. Stir in garlic, thyme, salt, & pepper and cook 1 minute. Add flour and cook until lightly brown, about 2 minutes. Stir in tomato paste. Add beer, chicken stock, and bay leaves and bring to a boil. Boil for 1 minute scraping up all the yummy brown bits in the bottom of the pan.

3. Pour mixture over beef in slow cooker and mix well. Cover and cook low 8 hours or high 4 hours.

4. Add paprika mixture and stir well. Add chopped collard greens in batches, making sure all gets submerged in the stew. Cover and cook on high for 1 hour more. Discard bay leaves before serving (if you can find them :)

Slow Cooker Cheddar Beer Chicken with Biscuits

This Christmas my mom got me my very own crock-pot and I've had fun throwing random food in there to slow cook for hours. My newest thing is finding new ways to cook with beer. Yes beer! I know it sounds odd since I don't even like to drink beer but somehow the flavor is just wonderful in food.  So seeing this recipe in Sandra Lee's Semi-Homemade recipe book I just had to try it, I mean bacon and beer and chicken and cheese?  It had me at bacon.
I recommend using a beer with lots of flavor, none of that light no calorie stuff (I used Bass's Pale Ale which has a nice flavor).
While I had a bottle of beer open I also made some quick Cheddar Beer Biscuits to go with the meal and WOW!!! .... that is all I can say about that. 
Enjoy and Cheers!!

Slow Cooker Cheddar Beer Chicken

Ingredients:

• 1 large onion
• 1 lb red potatoes (about 6-8 small potatoes)
• 3-4 boneless skinless chicken breasts
• Garlic powder, salt, & ground black pepper (or you just have garlic salt then just use that & ground pepper)
• 1 can (10 oz) Campbell's cheddar cheese condensed soup
• 3/4 cup + 1/4 cup beer
• 3/4 cup bacon, cooked and crumbled 

1. In a slow cooker pour in the 1/4 cup beer. Peel and dice the onion and throw in the cooker. Wash and slice in half the red potatoes and dump on top of the onions.

2. Season both sides of the chicken breasts with garlic powder, salt, & pepper. Place in slow cooker on top of the veggies.

3. In a small bowl whisk together the can of soup with the remaining 3/4 cup beer. Blend in the bacon crumbles and pour over the top of the chicken breasts (dont mix it in with the veggies just pour on top, it will cook down by itself)

4. Cover and cook on Low for 3 1/2 to 4 1/2 hours (be sure to not overcook as chicken will dry out).  Spoon lots of the juice over the chicken when you serve it and sop it up with the Cheddar Beer Biscuits (recipe below).

Cheddar Beer Biscuits

(makes 8 large biscuits)

Ingredients:

• 2 cups all purpose flour
• 1 Tbsp baking powder
• 2/3 tsp salt
• 3/4 cup shortening
• 2 Tbsp sugar
• 1 cup beer
• 1 cup grated cheddar cheese (not packed)

1. Preheat oven to 375 degrees.

2. In a large bowl combine the flour, baking powder, and salt. Cut the shortening in with a pastry blender or a butter knife until the mixture is well blended and crumbly.

3. With a spoon mix in the sugar, beer, and cheese until just blended.  Drop large spoonfuls on an ungreased baking sheet and bake 14-16 minutes, till the bottom is light brown.

Here kitty kitty ...

Ok so here is the real reason I have not posted since the beginning of the New Year..... we got a kitten.  Well a 6 month old kitten but soooooo cute and wonderful and distracting from anything of importance. Even Jeff isn't immune to the kitten's charms :)

Time to start posting again!

My New Years Resolution list for 2011 includes posting more on my Blog. So apparently I suck at that one considering its the end of the month and no posts yet!  I am still cooking and trying new things and even taking pictures but making it from my camera and scrap paper to Posting has been a challenge.
No more excuses Patricia! Time to crack that whip!

Daring Cooks July Challenge: Nut Butters!

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

This month's challenge was something else I had never tried to cook with or make from scratch.  I was really surprised at how simple and easy it was to make your own nut butter and how much flavor it adds to food.
I went with the Chicken with Pecan Cream & Mushrooms adapted from Cooking Light to try it out and was not disappointed.  Even Jeff scarfed it down, though it had lots of the dreaded mushrooms in it, and almost licked the pan clean of the pecan cream.  The only thing that I would change is to get a better food processor to chop the nuts up, we ended up with an almost smooth nut butter but it didn't really drizzle on the pasta like a creamy Alfredo sauce.  Very tasty flavor and something I will definitely experiment with in the future, maybe a walnut cream sauce?

Grandma's Meatballs

I thought the most appropriate recipe to post next in honor of my Grandma would be her famous meatballs.  Every Christmas we would go to her house for a feast of spaghetti & meatballs (with of course the sounds of the Dallas Cowboys game playing in the background). We always looked forward to Grandma's party and it was such a treat to have all our family together again so soon after Thanksgiving.

My mom came to visit a month ago and I talked her into letting me in on the secret to making a really good meatball the old Italian way.  Now you can spice it up anyway you want but the real trick is the eggs/ meat/ bread crumbs ratio.  My mom told me that her grandmother, who was blind when she came to live with them, could tell how many more eggs to add to the meat just by feeling it with her hands and would know if my mom left out an egg.  Instead of trying to learn the feel method I really appreciate this simple recipe for the basic meatball. 

Now the meat can be all ground beef but its more traditional to make some of it pork (for example 3 pounds ground beef plus 1 pound ground pork). I have had it both ways and both taste great so go with what you have (or what is on sale :)

The recipe below is not your usual one so judge how many meatballs you would like to make by how much meat you buy.  I made the above mentioned 4 lbs meat and came out with about 50 golf ball sized meatballs, freezing most of them for later use.  Just make sure you cool completely before sticking them into a freezer bag.

Grandma's Meatballs

3 eggs per pound of meat

2 Tbsp plain bread crumbs per pound of meat

 (so for 4 pounds of meat that would be a dozen eggs and 8 Tbsp breadcrumbs)

Seasoning for 4 lbs of meat (example)

• 1/3 - 1/2 cup Italian seasoning blend (if using a no-salt version add 2 tsp salt)

If you don't have an Italian seasoning blend you can use what I play with below, adjusting to your tastes & mood. Or just add spices till it smells good like I usually do.

• 3 Tbsp Parsley 
• 2 Tbsp Garlic Powder
• 2 Tbsp Basil
• 1 Tbsp Oregano
• 1 Tbsp ground black pepper
• 2 tsp salt
• 2 tsp red pepper flakes

1. Place meat in a large bowl and make a well in the center.  Crack open your eggs into a bowl and beat with a fork. Pour eggs into meat well.

2. Add all of your seasonings to the eggs and beat once more. Sprinkle the bread crumbs around the edge on the meat and get your hands ready for some mixing.  Start squishing and folding the meat over the eggs and thoroughly blend together, don't worry if at first it looks too wet, it will come together.

3. Place a heavy frying pan on the stove and fill it to 1/4 in. - 1/2 in. deep with regular oil (canola or vegetable).  Turn heat to medium/medium high and heat oil till you hear a sizzle when a drop of water hits it. Start forming the meat into golf ball sized meatballs and place in frying pan in a clockwise direction being sure to fill as much of the pan with meatballs without letting them touching too much.

4. Leave the meatballs alone for about 2-3 minutes till the bottom looks dark brown.  Using a fork turn each meatball on its side, starting with the first one you dropped in the pan.  Cook that side till brown and then roll the meatball with your fork to sit on any uncooked sides. Keep rolling and watching till all sides are dark brown.  Remove and place on a large cookie sheet to cool. 

**be sure to not let your oil sit on the heat long without meatballs in it, keep the assembly moving**

Don't deny yourself the tasty way to make your spaghetti sauce pop.  Take the meatballs you will be eating and heat them with your sauce on the stove with a low simmer.  The meat will absorb the sauce and flavor it at the same time.  This is also how I thaw my frozen meatballs. 

heaven is a homemade meatball sandwich