Louisa's Fried Potatoes

I'm sure there are plenty of recipes out there for fried potatoes, but this is Louisa's and I just plain think it's the best one. The Mrs. Dashes add just the right flavoring as this recipe is salt free.

INGREDIENTS:

6-8 medium red or all purpose potatoes

1 large shallot

2 Tbsp extra virgin olive oil

Dusting of Mrs. Dash original blend

1/2 tsp fresh ground pepper to taste

PREPARATION:

Peel the potatoes! (Yes I know the "thing" today is leaving the peels on, but they are messy). Wash them cutting into quarters them cut into 1/4 inch thick slices. Peel and thinly slice the shallot.

COOKING:

Set a 12 inch cast iron skillet over medium heat, when the rim is warm to the touch, add the olive oil and let it continue heating for a couple of min. then add the potatoes. Turn them about every 10 min., not allowing them to burn, just brown. After about 25 min., check for doneness.

They should still be a little firm; Sprinkle on the Mrs. Dashes and pepper to taste. Mix well with a spatula.

Add the shallots and continue cooking and turning until the potatoes and shallots are done. (Soft, but still in tact and not mushy).

Italian Sausage Stew

Here's a very satisfying meal in one dish, quick and easy to prepare. In fact we just enjoyed it for the umpty-umpth last night (3/12/11)

Italian Sausage Stew

INGREDIENTS:  

¾ pounds Italian sausage links (Anything BUT Johnsonville)

1-½ cups water

1/2 large sweet red pepper

2 medium red potato

1 medium carrot

1 celery stalk

1 shallot

2 Tbsp Worcestershire sauce

1 tsp fresh oregano

1/2 tsp each fresh basil, thyme and rosemary

1 bay leaf (leave whole)

Pepper to taste

1/3 cup ketchup

½ Tbsp minced fresh parsley

½ Tbsp cornstarch

1 Tbsp cold water

PREPARATION:

Remove the sausage from the casing and cut into 1” chunks. Wash and peel the potatoes, cut into chunks. Wash and peel the carrots, cut into chunks. Wash the celery and cut into chunks. Peel the shallot and cut lengthwise into strips. Wash the herbs, shaking off the water, strip from stalks and chop finely. Wash the parsley shaking off the water and mince

COOKING:

Sat a soup kettle or Dutch oven over medium heat, brown sausage; drain off any rendered fat. Add water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender.

Add the ketchup, pepper and parsley; cook 12-15 minutes longer or until peppers are tender. Find and discard bay leaf.

Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir until thickens about 2 min.

Adapted from: Italian Sausage Stew published in Country Woman January/February 2000, p29

Sausage and Macaroni Cocotte

Here's a nice way to enjoy Italian flavors with a minimum of attention. Simmering the sauce with the HOT sausage and fresh basil add just the right touch of spiciness.

INGREDIENTS:

1 lb. Hot Itilian Sausage (Anything BUT Johnsonville )

24 oz. jar Bertolli Tomato &Basil Spaghetti Sauce

2 Tbsp fresh basil

6 oz. Macaroni (Fusilli, Ziti, Shells, Penne or Angel hair)

Shredded Parmesan cheese

Basil sprigs for garnish

PREPARATION:

Wash the basil, shaking off the water and strip leaves from stalk. Chop finely. Wash the sausages and pat dry.

COOKING:

Set a 3 quart sauce pan over med to low heat. Add the sauce, fresh basil and sausages. Cover and bring to a slow simmer. Simmer for 3 to 3- 1/2 hours. Stir occasional to keep it from sticking to the bottom of the pan.

Cook Macaroni according to package directions. Transfer to a colander and flush with hot water. Let drain a few minutes, then spread over a serving dish. Ladle most of the sauce over the macaroni and arrange the sausages on top. Ladle the remaining sauce over the sausages and sprinkle with the Parmesan cheese.

Garnish with basil sprigs and serve.

Thanksgiving Fiasco - Jennie-O turkey

We had what I would classify as a “scam” perpetrated on us this Thanksgiving. Well we bought a Frozen 20 lb. Jennie-O turkey to prepare for the feast. Thought it would be enough – but inside the cavity was a bag “Gravy Base” that was nothing more then water, salt and some fat. And at that it weighed about 1-1/2 pounds.

Not bad enough, my wife kept saying that the turkey was small –Yup it was. The flaps at both ends had an accumulation of “Fat” much more then any time in the past.

So what do you do, it’s Thanksgiving morning, the Turkey is ready to be stuffed and cook and everything is closed. Dh - you cook it!

But low and behold the roasting pan fills with about 3 to 3-1/2 pounds of juice.

To sum it up, our 20 lb Turkey ended up at about 15 lbs. Barely enough for the day!

Next year it will be a “Norbest” Turkey for us. – Just my thoughts.

Pork Tenderloin with Stuffing

The tenderloin is a delightful cut of pork, so versatile in that there are so many ways to prepare it. Here is another of my wife’s creations. Almost a meal in itself, just add a vegetable or salad and enjoy.

INGREDIENTS:

¾ to1 Lb. pork Tenderloin

¼ cup butter

1 med. Shallot

1 celery stalk

2 cups water

1 Tbsp fresh marjoram

1 can Cream of Chicken soup (low Sodium)

6 oz box “Stove Top” pork stuffing mix

5 slices cooked bacon (optional)

PREPARATION:

Wash and trim the tenderloin of any fat or waste. Cut into 1 inch thick slices across the grain.

Peel the shallot and chop. Wash the celery, trim and chop. Wash the marjoram shaking off the water, strip the leaves and chop finely.

Spray an oven proof baking dish with non-stick spray. Arrange the tenderloin in a row in the center of the dish.

Preheat oven to 350 deg.

COOKING:

Set a 2 quart sauce pan over medium heat, add the butter and melt. Then add the shallots, celery and bacon and simmer until soft. Add the water and bring to a boil mixing to combine. Add the stuffing mix, remove the pan from the heat, and mix well. Cover and let rest for 5 min.

Scoop the dressing mix and arrange it around the tenderloin. Pour the soup over the dressing and pork, spreading to cover the entire top. Sprinkle the marjoram over the soup and cover with foil.

Place the dish in the center of the over and bake for 50 to 60 min. Remove from the oven, garnish with marjoram sprigs and serve.

Herb Butter Roasted Chicken

Either a whole 4 to 5 lb roasting chicken, or as we did here works fine for this recipe; In reality, we each only ate half of the piece and had the rest the following day. It’s a very tasty and juicy way to prepare a chicken with minimum of fuss.

The butchers are happy to cut a whole chicken in half for you if you ask.

INGREDIENTS:

2 halves of roasting chicken

2 Tbsp. fresh parsley

1 tsp. garlic

1 tsp. fresh rosemary leaves

¼ cup butter

¼ tsp. pepper

PREPARATION:

Thoroughly wash the chicken, removing excess fat and any waist along with the giblet bag; pat dry. Secure wings to body of chicken

Peel and press the garlic through a press. Wash the rosemary shaking off the water, strip the leaves and chop finely. Wash the parsley shaking off the water, cut the leaves from the stems and chop finely. Soften the butter in a Microwave. Then in small bowl stir together butter, parsley, rosemary, pepper and garlic.

Rub chicken with butter mixture. Place on rack in roasting pan.

Preheat the oven to 350 deg.

ROASTING:

Roast uncovered for 2 to 2½ hr. or until fork tender. Serve up with a sprig of rosemary as a garnish

4 servings

Creamy Ham Chowder

This is a takeoff on clam chowder. The ham and savory add an interesting twist on chowder. Give it a try I think you will enjoy it.
INGREDIENTS:

12 to 16 oz. ham slice *

2 medium potatoes

1 medium shallot

2 medium carrots

1 cup water

1 bay leaf

1 tsp dried savory

1/8 tsp pepper

Parsley for garnish

 Cream Sauce:

2 Tbsp all-purpose flour

½ cup milk

½ cup heavy cream

PREPARATION:

Peel and dice the potatoes into ½ inch cubes. Peel and finely chop the shallot; Peel, wash and slice the carrot in half lengthwise then cut into ¼ inch slices. Clean any fat from the ham and dice it into ½ inch cubes. In a medium bowl, mix the flour, milk and cream until smooth. Wash the parsley shaking off the water and chop for garnish.

COOKING:

Add the water, solids and spices to a 3 qt. saucepan. Bring to a gentle boil, cover and reduce the heat to a simmer and cook until vegetables are tender.

Add the Cream sauce and bring to a boil; cook and stir for 2 minutes or until thickened. (If you have the time, let the chowder set for a couple of hours to absorb the flavors, and then reheat just before serving.)

Find the bay leaf and discard then sprinkle with parsley for garnish before serving.

* Or 1-1/2 cups cubed Leftover or cooked ham.

Chicken in Herb Sauce

There’s always the nagging question “What to make for supper tonight?” Then there’s the leftover chicken from the roast a couple of nights ago. Well let’s make a creamy herb spiced sauce and serve it over Angel Hair macaroni – this is the result. It is nice to have an herb garden to pick fresh from, but we don’t have tarragon, so dry had to do.

INGREDIENTS:

1 to 2 cups cooked chicken

1 cup milk

1 cup chicken broth

¼ cup butter

2 Tbsp flour

½ cup celery

1 tsp chives (or dry)

1 tsp fresh Rosemary ¾ tsp dried

½ tsp of fresh parsley or ¼ tsp dried flakes

¼ tsp fresh sage or 1/8 tsp rubbed, dried sage

¼ tsp dried tarragon

Angel Hair or frozen patty shells, baked

PREPARATION:

Cut the cooked chicken or turkey into ½”cubes; clean and finely chop the celery. Combine dry ingredients

Or if using fresh herbs, wash them shaking off the water, strip the leaves and chop finely. Snip chives into ¼” pieces. Combine the herbs.

Cook about 1/8-1/4 lb. of Angle hair according to directions. Or bake the patty shells.

COOKING:

Set a 10” sauté or fry pan over medium heat, when the rim is hot to the touch, add the butter. When it is melted, sauté the celery in butter ‘till tender, about 10 minutes. Reduce the heat to medium and stir in flour, chives, rosemary, sage, parsley, and tarragon.. Add milk and chicken broth continuing to cooking and stirring ‘till it has thickened and is bubbly. Stir in chicken. Season to taste with pepper. Heat through.

Serve over Angel Hair macaroni or in patty shells. Sprinkle with parsley and garnish with sprigs.

Old Fashioned Chicken Soup

Well here’s the real deal, my grandmother used to make it like this and now my wife does. It is as it should be – chicken soup, not vegetable soup.

INGREDIENTS:

Chicken parts (or a 3 Lb. fryer)

3 Quarts of purified water

2 shallots

2 carrots

2 Tbsp dried parsley

1chicken bullion cube

6 to 7 oz. fine egg noodles

DIRECTIONS:

First off, this recipe uses the “Unusable” parts of whole chickens. Alternately a whole fryer can be cut up and used.

On this particular occasion, we purchased three 5 pound whole chickens; had two cut if half by the butcher. At home the two split chickens were cleaned of the back bone, associated fat and skin. This along with the necks from all three chickens was added to a 6 qt. pot. The whole chicken was also cleaned with the results added to the pot. Add three quarts of purified water to the pot and set it to simmer for two hours (Actually stewing the chicken parts).

Remove the chicken parts with a slotted spoon to a plate to cool. When cool enough to handle, remove the meat from the bones; Discarding the skin and bones.  Strain the broth, skim off excess fat and Return meat to the pot.

Peel the carrots, wash and dice. Peel the shallots, leaving them whole. Add the carrots, parsley flakes, bullion (crushed) and shallots to the pot and cover. Bring to a simmer and cook for 2 hour.

Meanwhile prepare the noodles according to directions. Do Not cook the noodles in the soup as it makes it cloudy and less appealing.

To serve: Put noodles in individual bowls and ladle the soup over them being sure to include the solids. A sprinkle of fresh parsley can be added as a finishing touch.

Roasted Chicken with Vegetables

Sometimes there isn’t anything better then an oven roasted chicken. Well here’s our favorite way of enjoying this delightful meal.

INGREDIENTS:

4 to 5 lb. whole chicken

6 red potatoes or 2 large All purpose.

4 medium carrots

6 small shallots

½ cup butter,

2 tsp. rosemary leaves

2 tsp. garlic

 ¼ tsp. pepper
Sprigs of fresh parsley

PREPARATION:

Wash and cut the potatoes in half, quarters if larger. Wash and peel the carrots then cut on the diagonal into thirds. Peel the shallots, leaving whole. Peel and press the garlic through a press. Wash the rosemary shaking off the water, strip the leaves and chop finely. Soften the butter in a Microwave. Then in a medium bowl stir together butter, rosemary, pepper and garlic.

Thoroughly wash the chicken, removing excess fat and any waste along with the giblet bag; pat dry. Secure wings to body of chicken. Rub chicken with one third of butter mixture. Place chicken in roasting pan. Place potatoes, carrots and shallots in the bowl with the remaining butter mixture and evenly coat the vegetables. Then spread them on bottom of pan around chicken.

Here it is carved

Pre heat the oven to 350°.

 ROASTING:

Roast the chicken, uncovered, basting chicken and vegetables occasionally, for 2 to 2½ hr. or 165-170 deg. on an instant read thermometer.

Garnish with sprigs of parsley.

4 servings

Pork Loin Roasted with Basil

Roast Pork is always a good choice for dinner. Here’s my wife’s method easy and quick.

INGREDIENTS:

1 lb. pork loin roast*

1-2 Tbsp extra virgin olive oil
1/2 tsp fresh ground pepper
2 Tbsp basil
Kale for garnish

PREPARATIONS:

Wash the pork loin and trim excess fat. Wash the Basil shaking off the water, mince finely. Mix the Basil and pepper in with the oil, and then coat the roast with it. Place the roast in an oiled oven proof baking dish. Wash the Kale.

Preheat oven to 350 degrees

COOKING:

Place the dish in the over and roast uncovered for 45 min. to an hour. When the meat thermometer reads 160° or the insides are a very pale pink it’s done. Be aware that cooking just ‘till done is important as the roast toughens quickly with overcooking.

Remove to a platter, let stand for 5 minutes before slicing. Slice and serve with a kale garnish if desired.

* Even tough the current trend is to sell “Tenderized” pork, it is injected with 12% salt solution which affects the healthiness and flavor. Our preference is a litter chewier, but definitely healthier.

Deviled Eggs

The versatile deviled egg can be served as an appetizer and a part of a meal.

INGREDIENTS:

6 Large eggs

Real mayonnaise

Parsley flakes

Paprika

Parsley sprigs for garnish

PREPARATION:

Place the egg container on its side for a day before boiling. The yokes will be more centered. Take them out of the frig about ½ hour before cooking. Place the eggs in a single layer in a pan and add water to cover at least 1” over them. Boil for about 17 min. after the water starts boiling. Overcooking won’t make the yokes harder; just cause the formation of the green film on the yoke. Cool in the pan with running water.

When cool, peel them. (Note: peeling under cool water aids in removing the shells) Rinse off any loose shells clinging to the white, pat dry, then cut them in halve lengthwise. Pop out the yokes from each half into a bowl. Mash the yokes with a potato masher. Clean off the masher and add mayonnaise mixing with a spoon until a thick paste is formed. Add parsley flakes to just color and mix in.

Stuff the waiting egg whites with the mixture. Sprinkle with paprika and display on a serving dish with parsley sprigs as a garnish.

Lamb Bûche

Well here's a wonderful twist on an old stand-by. Louisa whipped this up the night before last to go with the Asparagus Sautéed with Mushrooms

INGREDIENTS:

¾ to 1 lb. ground lamb

1/3 cup bread crumbs - Italian style

1-1/2 tsp fresh marjoram

1 large egg

½ tsp fresh ground pepper

Parsley sprigs for garnish.

PREPARATION:

Wash shaking off the water and finely chop the marjoram. Add the lamb to a large mixing bowl, breaking it up. Add the bread crumbs followed by the egg and the marjoram. Mix well with your hands. Grind in the fresh pepper and mix it in.

Coat a rectangular baking dish with non-stick cooking spray. Remove the mixture from the bowl and form it into a Bûche and place it in the dish

Preheat the over to 350 deg.

COOKING:

Place the dish in the over and roast for 50 to 60 min. Remove from the over, slice it into ¾ inch slices and arrange on a serving dish.

Garnish with sprigs of parsley and serve.

Bison Pot Roast (Buffalo)

This is a twist on an old recipe of my wife’s. As we don’t eat beef any longer, Buffalo (Bison) is even better than the beef ever was, so it was a natural choice. Try it; I’m sure you will agree.

INGREDIENTS:

One 1-1/2 to 2 lb Bison boneless chuck roast
2 cups water

2 medium shallots
4 carrots

4 medium potatoes

3 Tbsp fresh parsley

2 Tbsp olive oil
3 tbsp flour
2 chicken bullion cubes
1/4 tsp freshly ground black pepper
1Tbsp corn starch dissolved in 1 Tbsp of water.

Parsley sprigs for garnish

PREPARATION:

Wash the bison roast, removing fat and sinew or any membrane. Wash and peel the potatoes and carrots. Cut them in half. Peel and thinly slice the shallots. Wash the parsley shaking off the water, cut from stalk and finely chop.

Dredge the roast in a dish containing the flour.

COOKING:

Set a Dutch oven over medium to medium-high heat, add the oil.  Heat the oil hot, and then add the roast. Turn the roast several times browning it all over, about 10 minutes. Watch that it doesn’t burn or blacken. Once brown, Add the water, Bullion cubes, shallots parsley bringing it to a boil. Cover and reduce the heat to a simmer and cook for about 2-1/2 hours checking that it isn’t sticking occasionally.

Add the potatoes and carrots continuing to simmer for another hour, stirring with a wooden spoon occasionally. Remove the roast and vegetables from the Dutch oven setting aside for now.

Thicken the sauce with the 1/1 Tbsp of corn starch. Slice the roast, arrange on a serving platter with the vegetables around. Drizzle some of the gravy over the meat.

Garnish with sprigs of parsley. Serve the remaining gravy in a boat along with the platter.

Baked Chicken Legs

Here is a simple way to prepare those chicken legs we bought a while back

INGREDIENTS:

3 chicken leg quarters, skin on.

1/2 cup low salt chicken broth

2 cloves garlic

2 tsp fresh rosemary

2 Tbsp olive oil

PREPARATION:

Preheat oven to 350°F.

Wash the legs and remove any visible fat etc. Pat dry and Place chicken skin side up in roasting pan. Peel and finely chop the garlic. Wash the rosemary, shaking off the water. Strip the leaves from the stalk and finely chop.

Pour broth over chicken. Sprinkle garlic and rosemary. Drizzle chicken with olive oil and cover

COOKING:

Place the dish in the oven and bake at 350 deg. until chicken is cooked through, about 1 hour 15 minutes. Transfer chicken to serving dish. Pour pan juices over chicken.

Sautéed Cabbage with Bacon

Here’s a twist on an old family favorite, adding bacon spiced up this dish.

INGREDIENTS:

8 slices of fully cooked bacon

1/2 small head red cabbage

2 stalks celery

1 shallot

3/4 cup water

3 Tbsp red wine vinegar

3 Tbsp butter

¼ cup bread crumbs - Italian

2 Tbsp olive oil

PREPARATION:

Cut up bacon. Wash cabbage remove the core and chop. Peel and mince the shallot. Wash and dice the celery. Mix the wine vinegar and mater.

COOKING:

Preheat oven to 375°F.

Heat a large skillet, add 2 Tbsp olive oil; continue heating. Add cabbage and celery. Sauté for a couple of minutes to coat with oil.  Add the bacon. Sauté until cabbage begins to wilt (about 10 minutes total).

Add shallot, stir to combine, Sauté 2-3 more minutes. Add the red wine vinegar\water. Bring to boil, continue stirring. Reduce heat back to medium and allow some liquid to evaporate. Cook for 10 more minutes to desired tenderness of the cabbage.

Season with pepper. Pour into baking dish. Sprinkle top with bread crumbs, place pats of butter on top. Bake until heated through, about 10 minutes.

Serve warm.

Alternatives:

1. Fresh bacon: Place the bacon pieces in large skillet over medium heat, sauté until crisp brown. Remove with slotted spoon to paper towel to drain. Pour off all but 1 tablespoon of grease then add the cabbage etc. without the olive oil.
2. Use small heads of red and green cabbage, but use only ½ of each. The dish won’t be as sweet, but its appearance is more interesting.

Adapted from a recipe on: RecipeTips.com

Stuffed Clams - updated

Well last night was a little different, we had Stuffed Clams, but not home made. We have found that the Kroger Brand of stuffed Clams sold locally by Fry's are quite good. So every once in a while we pick up a box, pop them in the oven and cook them. Then enjoy the clams with a little lemon squeezed over them and a dash or two of Tabasco sauce.

A nice tossed salad along side makes for an enjoyable meal.


Update 2/7/11
We tried some from our local Sprouts Farmers Market last night. Very disappointing - They were the consistency of mashed potatoes, very little spices and of all things - both red and green peppers. We DO NOT RECOMMEND them.

Update 2/1/11
I should tell you the last batch we bought had shrunk in size considerably. Don't know about the weight though - Disappointing.

Update 1/16/11
The recipe is up! check here Stuffed Clams (Baked)

Update 1/07/11

We are working on a recipe for Baked Stuffed Clams. There have been so many "hits" on them, we thought it appropriate to post a recipe. But as always, nothing is posted until we are satisfied with the recipe and it tastes really good.

Sautéed Green Beans with Bacon

Here’s a delicious way to spice up frozen green beans. The bacon adds just enough zip.

INGREDIENTS:

3 slices precooked bacon

8 ounce frozen French cut green beans

2 small shallots

1 Tbsp butter

1 Tbsp olive oil

PREPARATION:

Cut the bacon into bite size bits. Peel and thinly slice the shallots thru the diameter.

Place the beans, frozen in a steamer over boiling water for 3 to 5 min.

SAUTéING:

Heat a heavy skillet over medium-high heat. Add the butter and oil letting them heat. Add the shallots and the string beans to the pan and toss well to coat. Sauté, stirring occasionally. After about 10 min. add the bacon continuing to cook until tender, about 8 minutes longer

Chicken Pot Pie

Well here is an old standard, reinvented with frozen vegetables that are crispier then the canned “Veg-All”

INGREDIENTS:

2 Boneless Skinless chicken breasts

1/3 cup each frozen Carrots, Corn, String Beans and Peas

2 ea 10.75 oz can condense cream of chicken soup (Healthy Request 50% less Sodium)

1/3 cup milk

Black pepper to taste

Dash of thyme 

2/3 cup Original Bisquick mix

PREPARATION:

Measure out the vegetables and let though. Wash the chicken, put it in a pot and simmer for about ½ hour ‘till done. Remove, let cool somewhat and cut into bite size chunks.

Per heat your oven to 400 F.

Mix vegetables, chicken and soup in un-greased glass pie plate, 10 inch.

Mix the Bisquick and milk with fork until blended. Then pour over chicken mixture and spread evenly.

BAKING:

While baking, it will boil over, so put the plate on a cookie sheet or such.

Bake 35-40 minutes or until golden brown.

4 servings

Adaptation of a recipe By George Ross