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!

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 :)

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

Pork Chops!

Why am I so easily influenced by just the mere suggestion of food?  Most of my "creativity" in cooking comes from just giving into crazy cravings.  Moderation is the key to staying healthy and fit, and if I'm given too long to think about a certain food then the chance I will pig out on it increases greatly.....  sooooo I really should make what I am craving at the moment for my health, right?    Don't you just love my circular logic?
Case in point:  I am told by a friend that she is making pork chops for dinner.  Pork chops are stored in the back of my brain.  Next day same friend casually mentions pork chops again ...... and the obsession begins ...  dum dum dummmmm
Well at least we are having brussels sprouts and steamed veggies on the side with this.... not too bad.  The marinade for this is just a mix of stuff I like....if you don't have worcestershire sauce soy sauce would work too.  Plus if you have fresh ginger please use it instead of ground.
Enjoy my cravings :)

Pork Chops

Ingredients:

• 4 boneless pork chops
• 1 large clove garlic, minced
• 1/2 cup water
• 1/8 cup worcestershire sauce (can sub soy sauce)
• 1/4 tsp ground ginger
• 4 Tbsp honey
• 2 Tbsp onion, finely chopped
• 2 Tbsp vegetable oil

1. In a bowl mix together garlic, water, worcestershire sauce, ginger, and honey.  Add pork chops and marinate for about an hour.

2. Preheat oven to 325 degrees.  In a large frying pan heat oil over medium heat. Remove pork chops from marinade with tongs, saving the marinade, and brown in frying pan about 2-3 minutes each side.  Add onions to reserved marinade.

3.  In a 9x9 in. casserole dish place pork chops and cover with marinade.  Cover with foil and bake in preheated oven for 30 minutes.  After 30 minutes remove foil, flip pork chops, and bake for additional 20-30 minutes.

Shepherd's Pie

Happy Saint Patrick's Day!

I've always had a fondness for this holiday...any kid loves a holiday with their name in it no matter how vague.  The fact that it has nothing to do with me was besides the point, everyone was happy celebrating me day :)
So I know that Shepherd's Pie is not really Irish but more British but this is what you get when you watch the BBC all day, a huge craving for English food no matter what holiday it is... and I'm going to use today as an excuse to make it. :)  Especially since previously on a St Paddy's day I made French Onion Soup with Irish Beer only to find out that Jeff loathed onion soup.  So this year its simple (& cheaper) - meat & potatoes!
Shepherd's Pie from what I've seen traditionally has lamb but I'm going to go with beef which I guess makes it more of a Cottage Pie except I do want it to be the meat & potatoes dish with not a lot of veggies...decisions decisions!!

Shepherd's Pie

Ingredients:

• 4 large potatoes, peeled
• 2 Tbsp butter
• 2 egg yokes
• 1/2 cup Parmesan cheese
• 1 lb ground beef
• 1-2 Tbsp olive oil
• 1/4 cup grated onion (grated on the larger grate side)
• 2 cloves garlic, minced or grated 
• 1 cup grated carrot (grated on the larger grate side)
• 1/4 cup Worcestershire sauce
• 1 Tbsp Ketchup
• 1/8 tsp ground Thyme
• 1 cup beef broth
• salt & pepper to taste
• Extra Parmesan Cheese for the top

1. Preheat oven to 375 degrees. Place a large pot of water on high heat for the potatoes.  Cut the potatoes into chunks and add to boiling water. Cook till tender, about 15 minutes. When done drain water.  Mash in butter, egg yoke, and salt & pepper. Set aside.

2. Heat oil in a large frying pan on medium heat and add onion.  Cook for about 2 minutes. Add ground beef seasoned with a little bit of salt & pepper and minced garlic. Cook till meat is well browned. Drain excess fat from pan. Add carrots and worcestershire sauce mixing well. Add in frying pan the ketchup, thyme, and beef broth. Let simmer for about 5 minutes.

3. With a slotted spoon pack the meat mixture in the bottom of a 2 qt casserole dish, trying to not include a lot of the liquid. Add the mashed potatoes on top. Sprinkle a bit of Parmesan cheese and ground pepper on top.  Bake in preheated oven for about 20 minutes till top is nice and brown.

 mmmmm meat and potatoes....

Massive Marinated Pork Tenderloin

Have you ever gone shopping, bought something, and then when you got home it didn't look the same as you saw in the store?  Well I think I am the only one who can say that can also apply to food.  I've had this desire to cook up a nice big piece of meat for several weeks now and decided to finally give into the craving.  At the store I couldn't help notice that these little pieces of tenderloin were double the price per pound than the slightly larger ones next to it.  Being a semi-smart shopper I went for the deal, and it didn't even look all that much bigger, especially laying next to all those other large slabs of meat that looked like half a cow.

Hooboy! You know its a lot of meat when you have to cut it to fit in a 9x13 in pan...and feeding only two people at that!  Jeff called to ask me what we were having for dinner and I just responded "a big hunk of meat".  Now what man wouldn't rush home to that!  This is going to feed us for several days, and considering the meat cost less than $8 that's a pretty good deal.  The marinade is a combo of a marinade I tasted and loved long ago and using up some leftover ingredients from the Chicken Salad Sandwiches from my sister's baby shower.
This makes a lot of marinade so if you want to go with the smaller tenderloin just half it.

Massive Marinated Pork Tenderloin

Ingredients:

• The big hunk of meat (2-3 lbs pork tenderloin)
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup dry red wine
• 2 Tbsp honey
• 1 1/2 Tbsp brown sugar
• 4 cloves garlic, minced
• 2 tsp ginger
• 2 Tbsp green onions thinly sliced (green parts only)
• 1/4 cup dried cranberries
• 1 cinnamon stick

1. Combine all ingredients (except the meat) and whisk till thoroughly mixed.  Place meat in a large gallon zip-lock bag and add marinade.  Marinade overnight in fridge (place sealed bag in bowl or shallow dish just in case it leaks).

2. Preheat oven to 350 degrees. Remove cinnamon stick and place meat with marinade in a 9x13 in dish and cook uncovered, occasionally spooning juices over meat, for 45-55 minutes until internal temperature is 145 degrees.  Allow to rest 5-10 minutes before serving.

New Moon Feast!

Wow what a feast last night!  We both felt like stuffed puppies who couldn't stop eating.  I had a lot of fun making this meal & Jeff had a lot of fun eating it so it was a success all around!  Below are the pictures and recipes.  I think we both liked the Jacob meal slightly better but as you can see from the pic there was no problem finishing either.  And yes, Jeff ate blue cheese, unknowingly loving it....sneaky me :)  I had to explain the concept of the meals to him a little.  Jacob's meal is a giant beefsteak for...well...obvious reasons & Bella's blues is the melted blue cheese.  Edwards meal is of course named after his intention of doing the right thing & leaving but really not so smart.  And the pickled cucumbers was just a funny thing to me as vampires are preserved.  
As Jeff would say our food must have layers of stories or it would be just boring :)

If you notice about these recipes they are very short on cook time & preparation....gotta love it!   Thanks to my favorite website for giving me a base to play around with for a couple of these recipes, allrecipes.com.


We finally went to see the film today & I wasn't disappointed though we must of sat right between the Edward vs Jacob lovers.  There was hardly a moment where someone wasn't squealing at the screen.  My favorite part was before the movie started listening to young girls explaining to their mom's & dads why they liked one or the other.  So funny. 

My cute man

No problem finishing it.

Jacob's Entree:

Tender Beefsteak Soothing Bella's Blues

Ingredients:

• 2 beef tenderloin steaks, 1 1/2 in thick ( store was sold out so I substituted a London Broil)
• 3 oz blue cheese, crumbled
• 2 Tbsp butter, softened
• 2 slices bread, cubed & crusts removed
• 1 Tbsp olive oil
• 2 Tbsp grated Parmesan cheese

1. Turn oven to broil.  Place cut steaks on baking sheet & cook in oven for 6-8 minutes on each side until meat is browned about 6 inches from heat.

2. While meat is cooking saute the bread cubes in oil in a skillet till lightly browned.  Sprinkle with Parmesan cheese. Combine blue cheese & softened butter in a bowl.

3. Pull steaks out of oven & top with blue cheese mixture & croutons, broil 1 minute longer until cheese is melted.

Roasted Red Potatoes

Ingredients:

• 6-8 small Red potatoes, washed and cut in halves or fourths
• 1/4 cup olive oil
• 1 Tbsp Rosemary
• 3 cloves of garlic, crushed or minced
• sea salt & black pepper to taste

1. Preheat oven to 450 degrees.

2. Combine all ingredients together in a bowl.  Arrange in a 9x9 inch baking pan, cover with foil, and place in center rack in heated oven.  

3. Bake for 20 minutes with foil on.  Remove foil & bake for an additional 15 minutes stirring occasionally until potatoes are tender.

Edward's Entree:

Sweet Crimson Intentions Gone Fowl

Ingredients:

• 1 Tbsp olive oil
• 2 Tbsp minced garlic
• 3-4 chicken breasts cut in half
• 1 Tbsp paprika
• 1/2 cup brown sugar
• 1 cup dry red wine
• dash of salt & pepper to taste

1. Cook garlic in oil on med/med high heat in a large skillet about 1 minute.  Place chicken in skillet and cook for about 5 minutes each side until no longer pink inside.  Lightly sprinkle chicken with paprika & salt while cooking.
2. Mix red wine & brown sugar in separate bowl & add to the skillet.  Add rest of paprika and simmer covered for about 10 minutes turning & lightly basting chicken during.  Uncover & cook for an additional 5-10 minutes.  Add little pepper to taste.

Cucumber Salad

Ingredients:

• 1/2 cup sugar
• 1 cup white vinegar
• 1/2 cup water
• 2 tsp dried dill
• 2 tsp salt
• 2 Medium cucumbers
• 1/4 cup sour cream

1. Peel & thinly slice cucumbers. Set inside bowl
2. Combine sugar, vinegar, water, dill, and salt in saucepan & bring to boil.  While still hot pour over cucumbers, cover, and refrigerate for several hours or overnight.
3. Before serving drain liquid from cucumbers and mix in sour cream.

Volturi's Velvet Red as Blood, Smooth as Marble cupcakes

Ingredients:

• 1/2 cup butter, softened but not melted
• 1 1/2 cups white sugar
• 2 eggs
• 1 cup buttermilk
• few drops red food coloring
• 1 tsp vanilla extract
• 1 1/2 tsp baking soda
• 1 Tbsp distilled white vinegar
• 2 cups flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp salt

1. Preheat oven to 350 degrees.
2.  In a large bowl beat butter and sugar with mixer until light & fluffy.  Add eggs, buttermilk, food coloring, and vanilla and beat well (it will look lumpy). Stir in the baking soda & vinegar
3. In separate bowl sift together the cocoa powder and salt.  Stir into the batter until just blended.
4. Sppon batter in muffin tins lined with paper baking cups or lightly greased.  Make sure you  fill only halfway with batter as it will rise.
5. Bake in oven for 20-25 minutes or until the tops spring back when lightly pressed.  Cool completely before frosting.

Cream Cheese Frosting

Ingredients:

• 1 (8 oz) package cream cheese, softened
• 1/4 cup butter, softened
• 2 cups sifted powdered sugar
• 1/2 tsp vanilla extract

1. In medium bowl cream together the cream cheese & butter until creamy.  All vanilla and gradually beat in powdered sugar.  Refrigerate after use.