Tuesday, September 29, 2009

Tasty Tuesday!

Thank goodness Donna keeps sending me recipes, or I wouldn't have anything to post! This week is gonna be an off one on one at the hospital, which is something that just about kills a night shift person.

Marie finished reading Hero, and she seemed to like it pretty well. She did make the point that there wasn't enough sex, but I can always add more! Still waiting to hear from my editor. . . who is in Italy.

Savory Pork Stew

"A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!"
Savory Pork Stew Recipe

READY IN 2 Hrs 15 Min



1 tablespoon extra virgin olive oil (Ha Ha)

2 pounds pork stew meat

or pork loin

  • salt to taste
  • ground black pepper to taste
  • garlic powder to taste
  • 2 tablespoons cornstarch, or as needed
  • 8 red potatoes
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 sweet onion, diced
  • 1 (11 ounce) can whole kernel corn
  • 1 (14 ounce) can stewed tomatoes
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 1/4 cups milk
  • 1 (14 ounce) can beef broth
  • 1 tablespoon Italian seasoning

What to Drink?

Wine Tempranillo


  1. Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
  2. In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
  3. Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
  4. ENJOY!!!! with good crusty bread.

Tuesday, September 22, 2009

Tasty Tuesday Meatloaf!

Looks like Donna has been in the kitchen again!

I'm blogging on Casablanca Authors today, so after you get done drooling, come on over!

Donna's BIG MEATLOAF serves 7
  • 1 1/2 pounds ground beef
  • 1/4 cup chopped onion
  • 1/4 cup quick-cooking oats
  • 1/8 cup cornmeal
  • 1 cup dried bread crumbs
  • 1 1/2 teaspoons salt
  • 1 tablespoon white sugar
  • 1 egg, beaten
  • 1/2 cup tomato juice
  • 1/2 cup water
  • 1 tablespoon barbecue sauce
  • 1 dash liquid smoke flavoring
  • 1 tablespoon distilled white vinegar
  • 1/4 cup ketchup
  • 1 tablespoon brown sugar
  • 2 teaspoons prepared mustard
  • 2 dashes liquid smoke flavoring

What to Drink?

Wine Merlot
Cocktail Fruity-Punchy

DIRECTIONS on handling the meat:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. With your Hands, Mix together thoroughly and place mixture shaped like a Large YUMMYDOODLE into a lightly greased 9x5 inch loaf pan.
  3. In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf.
  4. Bake at 350 degrees F (175 degrees C) for approximately one hour. Take it out of oven.
  5. Let it set for awhile before Serving. ENJOY the Meat. Serve with a nice salad, baked potato, and Hunky Pull- a- Part Buns.
Christian is checking to make sure his yummydoodle is okay. I'm sure it is. Probably very tasty, too. . . .

Tuesday, September 15, 2009

Taste Tempting Tuesday!

I have recently discovered the joy of cooking with Odobo seasoning, which is a mixture of salt, pepper, garlic powder and finely ground oregano. I made my own version which doesn't have MSG in it like the commercially prepared stuff does, but if MSG doesn't bother you, go for it!

Another thing I enjoy is putting together a meal with what I can find out in the garden at any given time of year. I came up with this menu a week or so ago after I'd watched the movie, Fried Green Tomatoes. This is my own version of the late summer favorite.

Pork Tenderloin with Hot Pepper Sauce and Fried Green Tomatoes

Thick sliced pork chops or thick sliced pork tenderloin (1 per serving)
Odobo seasoning
2 tbsp olive oil

Sprinkle both sides of pork chops with Odobo seasoning and then sear on both sides in 2 tbsp olive oil in iron skillet on high heat. Then place skillet in preheated 400 degree oven and bake for about 20-25 min. If you cook these in order (chops first, then tomatoes, then sauce), the chops will be done at about the same time as you finish the sauce. This also gives the tomatoes a little time to cool down so you don't burn your mouth!

Fried Green Tomatoes:

2 sliced green tomatoes
1/2 cup self-rising flour
2 tsp Odobo seasoning
Vegetable oil

Place flour in bowl with tight-fitting lid. Add 2 tsp or more of Odobo seasoning and shake green tomato slices until coated. Fry in non-stick skillet in 1/4 inch of vegetable oil until browned on both sides. Remove and drain on paper towels. Makes 2-4 servings depending on how big your tomatoes are.

Pepper sauce:
2 tbsp vegetable oil
1 bell pepper, seeded and sliced
2 jalapenos, seeded and sliced
1 small onion, chopped
2 cloves of garlic, minced
2 small tomatoes, peeled and chopped
Chipotle sauce to taste
2/3 cup shredded Colby Jack cheese

Saute onions, garlic, green pepper, and jalapenos in 2 tbsp of oil on medium high heat until onions are soft and translucent. Add chopped red tomatoes and several dashes of Chipotle sauce and sprinkle with Odobo seasoning. Cook about 2-3 min until tomatoes are soft and the juice is reduced by half. Sprinkle with about a tbsp leftover flour mixture from green tomatoes. Cook until thickened and then add the cheese, stirring until cheese is melted. This makes enough sauce for 2-4 pork chops.

Place pork chops on plate and top with sauce. Serve with the green tomatoes and enjoy!

Tuesday, September 8, 2009

Tasty Tuesday Buns!

1 bag frozen white dinner rolls, dough, thawed but still cold
1Tbsp. Seasoning blend. ( I use Morton's Nature's Seasons)
1 tbsp. oregano
1tbsp. basil or parsley
1/4 cup melted butter
1/4 cup grated Parmesan cheese
Thoroughly combine seasoning blend with herbs. Arrange 12 rolls in bottom of a 10''x4'' tube pan coated with nonstick coking spray. Brush rolls with butter, sprinkle with 1/3 of herb blend and cheese. Repeat layers of rolls, butter, herb blend and cheese two more times. Cover with sprayed plastic wrap and allow to rise until double in size. Preheat oven to 375 degrees.
Bake for 35 minutes. Cover with foil during last 15 minutes of baking. Let cool 5 minutes, and then remove Hunky Buns from Pants sic (Pans) . Pull apart, spread on the butter, and enjoy!

I'm blogging on Casablanca Authors today. No idea what I'm talking about, but drop by if you can!

Tuesday, September 1, 2009

Tasty Tuesday Chicken Strips!

Donna sent me this one and I tried it out last night. It's fabulous!
Uncle Bill's Chicken Strips better than McDonald's

recipe image
DONNA COOKS Recipe Collection
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 8
"Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too."
2 pounds skinless, boneless chicken breast
2 eggs
6 tablespoons buttermilk
1 1/2 cups dried bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons dried dill weed
1/3 cup butter, melted
1. Preheat oven to 400 degrees F (200 degrees C).
2. Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
3. Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.