Tag: onion

St. Patrick’s Day food

It’s been a while since I’ve posted, but we made a couple of recipes tonight for St. Patrick’s Day that I think are delicious, and will probably be repeated in future.  Enjoy!

Chicken with Bacon, Cabbage, and Cider

This recipe is from the cookbook The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland by Margaret M. Johnson.  Recipes based on booze?  This is why I still own this cookbook.  🙂

Ingredients

4 boneless, skinless chicken breastsSalt and pepper
6 slices of bacon, cut into 1/4 inch strips
1/4 cup canola oil
2 small onions, sliced
2 tbsp minced garlic
1/2 cup chicken stock or chicken broth
1/4 cup Irish hard cider
2 cups of shredded cabbage

Directions

Place chicken breasts between two sheets of wax paper and, with a mallet or rolling pin, pound or roll to 1/2 inch thickness.  Season with salt and pepper.

In a large skillet over medium heat, cook the bacon for 5 to 7 minutes, or until crisp.  Remove to paper towels to drain.  (Here, we found it helpful to drain some bacon grease.)  Return the skillet to the stove and heat 2 tablespoons of the oil.  Add the chicken and cook 4 to 5 minutes on each side, or until no longer pink in the center.  Remove the chicken from the pan and cover with aluminum foil (the chicken will continue to cook).

In the same skillet over medium heat, heat the remaining 2 tablespoons oil.  Stir in the onions and garlic and cook, scraping up the browned bits from the bottom of the pan, for 3 to 5 minutes, or until the vegetables are soft but not browned.  Stir in the stock or broth and the cider.  Bring to a boil, then add the cabbage.  Reduce heat to medium, cover, and cook for 8 to 10 minutes, or until cabbage is tender.

With a slotted spoon, transfer the cabbage to a platter and cover with aluminum foil.  Boil the cooking liquid for 4 to 5 minutes, or until reduced by half.

To serve, divide the cabbage among 4 serving plates.  Slice chicken and place on top of the cabbage.  Spoon sauce over the top, sprinkle with reserved bacon.

(We burnt the sauce, and forgot to slice the chicken, but our finished product!)
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Next, dessert!

Guinness Cake with Bailey’s Frosting

So, for the frosting, I just took a regular container of vanilla frosting and mixed in Bailey’s Irish Liquer to taste.  We like things a little boozy, but it’s up to your palate.  The cake recipe which follows is from Betty Crocker.  Theirs is a layer cake with homemade frosting, but I made mine in a bundt cake pan with the frosting method mentioned above, as a way to meld the holiday with my German heritage.  🙂  If you want to homemake the frosting, I’ve included the whole recipe below.

Prep Time 35 min
Total Time 1 hr 50 min
Servings 12

Ingredients

Cake
1 box Betty Crocker™ SuperMoist™ dark chocolate cake mix
1 bottle (12 oz) stout beer
1/2 cup vegetable oil
3 eggs

Frosting
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla
5 cups powdered sugar

Directions
  • Heat oven to 350°F. Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Reserve 2 tablespoons of the beer for frosting; cover and set aside.
  • In large bowl, beat cake mix, oil, eggs and remaining beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally until smooth. Pour into pans.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.  (Follow the box directions for what kind of cake pan you’re using, my bundt cake took 45 minutes instead of 35.)

I didn’t do these following steps, aside from frosting and chilling in the fridge.  Do both of these if you want the homemade frosting on a layer cake.

  • In large bowl, beat cream cheese, butter, vanilla and reserved 2 tablespoons beer with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until frosting is smooth and spreadable.
  • Cut each cake horizontally in half to make 2 layers. Place 1 layer, cut side up, on serving plate; spread with 1/2 cup frosting. Repeat twice. Place last cake layer, cut side down, on top; spread with 1/2 cup frosting. Frost side of cake with remaining frosting. Store in refrigerator.

I think it turned out well!

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And it’s delicious, even though I don’t have a cake plate.  😀
Sláinte mhaith!  Enjoy the Irish spirit on this St. Patrick’s Day!

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Crock Pot Sunday

Being that there was still football this weekend, we decided to stay in and make dinner and dessert in the crock pot.And it was glorious.

Here’s what we made!

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Crock Pot Pork and Beans
(from http://busycooks.about.com/od/porkentreerecipes/r/cpporkbeans.htm)

Prep time: 10 minutesCook time: 8 hours
Yield: 6 servings

Ingredients
6 boneless pork loin chops, trimmed of excess fat
1 onion, chopped
2 large cans of pork and beans
1/3 cup ketchup
3 tbsp of mustard (or more to taste)

Preparation
In a 4 quart crockpot, combine onion, pork and beans, ketchup and mustard and stir to blend.
Add pork chops to crockpot, pushing some down into the bean mixture.
Cover crockpot and cook on low for 8 hours, stirring occasionally, until pork is tender.

We ended up shredding the pork, which made it kind of a stew-like consistency, but it was still delicious.
And I’d recommend putting salt and pepper on each side on the pork chops before they go in the crock pot, to give them a little more flavor.

 

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Old Fashioned Slow Cooker Baked Apples
(from http://www.southernplate.com/2011/09/old-fashioned-slow-cooker-baked-apples.html)

Ingredients
4-5 Apples (whatever will fit in your slow cooker)
1/2 Cup water

For Each Apple you’ll need:
2 Tablespoons Dark Brown sugar
1 Tablespoon dried cranberries or raisins
1/2 teaspoon Cinnamon and 1/8 teaspoon allspice (just a smudge of allspice)
1 Tablespoon (or pat) of butter

Instructions

    1. Core each apple and peel a small strip from around the top of each one (about 1 inch). Place in bottom of slow cooker.
    2. Combine brown sugar, spices, and dried cranberries in a small bowl and stir until well combined.
    3. Stuff each apple with filling, all the way to the top, pressing down with your finger to make room for more filling. Top each one with a pat of butter.
    4. Pour water into bottom of slow cooker.
    5. Cover and cook on low 6-8 hours or high 3-4 hours, or until tender. Serve on their own or with ice cream. Also great over oatmeal.
We didn’t have cranberries or raisins, but it turned out really well still without them.
And now we’re all super full of delicious, warm football food.  🙂
Try it yourself!

Sloppy Joes

Yet another recipe from Grandma Baumann; homemade sloppy joes!

Sloppy Joes

Ingredients

1 lb ground beef
1/2 cup chopped onion
1 tbsp flour
3/4 cup hot water
1 tbsp prepared mustard
3/4 cup chili sauce
1/2 cup cooked celery

Directions

Brown ground beef and onion.  Drain off the fat.  Stir in flour and add hot water.  Cook until thickened, stirring constantly.  Add mustard, chili sauce, and cooked celery.  Simmer 15 minutes.  Serve on buns.

 

A fairly simple recipe, when it comes down to it, but absolutely yummy.
I found too, if you don’t cook the celery beforehand, you can easily do it in the microwave.  Just put the celery in a microwave safe measuring cup, cover with water, and heat like you would a cup of water to boil.  The celery will be cooked through and ready for the pot.

Swedish Meatballs

This recipe is courtesy of Jeff’s Grandma Baumann.  From everything I’ve heard, she was quite the cook, and from every recipe of hers that I’ve tried, it just confirms it.  These are a Christmas staple in the Anderson house, and I made them last week, as Jeff was craving them.  🙂

Swedish Meatballs

Ingredients

2 lb ground beef
1 lb lean ground pork
1 cup dry bread crumbs
1 cup milk
2 eggs, slightly beaten
2 tbsp onion, finely chopped
2 tsp sugar
1/2 tsp pepper
2 tsp salt
1 tsp ground allspice

Directions

Have the butcher double grind the beef and pork (we found at Jewel it comes this way), or mix and grind in the food processor.  Add all the ingredients in a large bowl and mix well.

Cover a jellyroll pan with parchment.  Roll small meatballs and place on parchment.  Bake at 350 degrees for about 20 mins or until browned.

Makes about 96 meatballs, which according to the recipe is 12 servings.

You can serve with any kind of sauce, but I recommend some lingonberry jam.  Delicious!

Pork and Potato Dumplings with Creamy Smoked Paprika Sauce

Rocco cheats in this recipe by using packaged potato gnocchi for the dumplings.  Still awesome.
Also, I would recommend, if you have any of the sauce left, to use it within the next couple of days for chicken.  It does not keep terribly long.

Ingredients

2 tbsp vegetable oil
1 1/2 pounds boneless pork chops (about 4-6)
salt
pepper
1 1/2 pounds fresh potato gnocchi (sold in packages in the pasta aisle)
4 tbsp unsalted butter
1 large onion, sliced thin
1 tbsp plus 1 tsp sweet smoked paprika (also called pimenton)  (I used regular paprika, works just as well)
1 1/2 cups sour cream
1/3 cup chopped fresh chives

Directions

1.  In a large cast iron skillet, heat vegetable oil over high heat.  (I had to reduce to medium-high: know your burners.)  Season pork chops with salt and pepper; add to the pan.  Cook until golden brown and just cooked through, about 4 mins per side.  Remove from pan; cover lightly with foil to keep warm.  Turn heat down to medium-high.

2.  While pork is cooking, bring a stockpot of salted water to a boil and cook gnocchi according to package directions.  Reserve 1/2 cup of the cooking water when gnocchi are done.

3.  After pork chops are cooked, add butter to the pan over medium-high heat.  When butter is hot, add onion.  Season with salt and pepper.  Cook, stirring occasionally, until onions are tender are caramelized, about 12 mins.

4.  Add the paprika, sour cream, and reserved gnocchi cooking water to the pan; toss to coat.  (Or stir, because I sure as heck can’t toss in a cast-iron pan).  Stir in chives; season to taste with salt and pepper, if necessary.

5.  Serve porks chops with gnocchi mixture.

Fried Brussel Sprouts, Chicken Tater Bake, and Baked Mac and Cheese

Three completely unrelated, though delicious, recipes I made on three different nights this past week.

The first one I made as a companion to some chicken and mashed potatoes, liberally stolen again from Michael Symon and The Chew.  I left out the capers, because neither Jeff nor I are fond of them, but you can include them if you’d like.
Michael Symon’s Fried Brussels Sprouts with Walnuts and Capers

Ingredients

canola oil for deep frying
1/4 cup walnut pieces
1/2 Serrano chile, seeded and minced
2 tbsp red wine vinegar
salt and pepper to taste
1/2 lb Brussel sprouts (trimmed and quartered lengthwise)
1 1/2 tsp honey
1 tbsp capers
1 tbsp olive oil

Directions

1.  Pour enough oil into a medium pot so that the oil comes 3 in. deep up the sides.  Heat the oil to 350 degrees, or until you see the snakey lines.

2.  While the oil is heating, whisk together serrano, honey, red wine vinegar and olive oil in a bowl large enough to toss all the Brussel sprouts.  Season with salt and pepper to taste.  Keep the bowl near the stove top.

3.  Working in batches, deep-fry the Brussel sprouts until the edges begin to curl and brown, about 3 mins.  Add the walnuts and capers to the last batch.  If using capers, stand back because the capers will pop and sputter.  Give the contents of the pot a stir, remove with a skimmer and place directly into the bowl of dressing.  Toss to coat.  Add salt and pepper to taste.

These are delicious and crunchy!
This picture is what was posted on The Chew’s site… mine didn’t look quite so elegant, but were just as tasty.

Chicken Tater Bake

This is a recipe from Jeff’s Aunt Carol.  It’s extremely easy, but extremely awesome.

Ingredients

1 3-4 lb chicken or 3 boneless chicken breasts
1 32-oz package of tater tots
2 cups Cheddar cheese, shredded
6 tbsp margarine
6 tbsp flour
3 cups milk
1/2 to 1 onion, chopped
1 can cream of chicken soup
Topping
2 cups corn flake crumbs
1/2 cup margarine (or enough to coat crumbs)

Directions

Cook chicken until done.  Remove from bones if using a whole chicken, and cut into bite size pieces.  Grease a 9 x13 pan and place tater tots in bottom of pan.  Cover with chopped chicken.  Sprinkle with cheddar cheese.

In a saucepan over medium heat, melt margarine.  Stir in flour and make a paste.  Add milk, onion and soup.  Stir until thick and pour over cheese layer.  Melt 1/2 cup of margarine, add corn flakes and stir to coat.  Pour over casserole and bake at 350 degrees for one hour or until bubbly.

This last recipe was a variation of baked mac and cheese that I took from Alton Brown, because I needed a quick Sunday lunch before some work.

Baked Macaroni and Cheese

Ingredients

1/2 lb elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 tsp paprika
1 large egg
12 ounces sharp cheddar, shredded
1 tsp salt
pepper
Topping
3 tbsp butter
1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees.

In a large pot of boiling, salted water, cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter.  Whisk in the flour and mustard and keep it moving for about five mins.  Make sure it’s free of lumps.  Stir in the milk, onion, bay leaf, and paprika.  Simmer for ten mins and remove the bay leaf.

Temper in the egg.  Stir in 3/4 of the cheese.  Season with salt and pepper.  Fold the macaroni into the mix and pour into a 2 quart casserole dish.  Top with remaining cheese.

Melt butter in a saute pan and toss the bread crumbs to coat.  Top the macaroni with the bread crumbs.  Bake for 30 mins.  Remove from oven and rest for five minutes before serving.

Please enjoy these recipes!   …Though not necessarily all together.  🙂

Michael Symon’s American Ghoul-ash

This was a recipe that Michael Symon did on The Chew…it’s extremely tasty and makes lots of leftovers!

Time: about 20 minutes
Servings: at least 4

Ingredients:

1/2 lb elbow pasta
1 lb ground beef
salt to taste
2 tbsp tomato paste
1 tsp red pepper flakes
olive oil
1 onion, sliced
2 cloves garlic
1 28 oz can diced tomatoes
3 tbsp Parmesan cheese

Instructions:

1.  In a large pot cook elbow pasta according to directions

2.  Heat a large saute pan over medium-high heat.  Add a drizzle of olive oil to pan.

3.  Add ground beef to pan and cook until brown.  Move meat to one side of pan and add onions in on the open side.  Season with salt.  Smash the garlic cloves and add them to the pan.  Mix the beef, onion and garlic together, and add tomato paste and canned tomatoes.  Stir to combine.  Add chili flakes to taste.

4.  Drain pasta, and put back in pot.  Add meat and tomato sauce to pasta, stir to combine.  Add freshly grated parmesan (or the parmesan from a container), remove from heat, and serve.

And just for your edification, here’s my one of my favorite pictures of Michael Symon:

That’s right, the man has a tattoo that says “Got Pork”.  🙂