Chinese delight???

I grew up in a home where meals were relatively traditional. Roasts, breaded pork chops, meat loaf, etc. My dad wouldn't try those "new" things. He didn't like lasagna, or pizza, or any other ethnic foods, unless they were German or Finnish. 

But there was this dish that my mom made that she called "Chinese Delight". I have no idea where it came from, and have never seen a written recipe for it. And my mom has been gone since 2006. 

This weekend I decided to figure it out. Not just for me, but so that I can share it with others, but more importantly with my children. And I did it. I should have known that it would be a relatively simple casserole. But I didn't think I would be able to get it right away!

So here it is, although I have no idea why it is called that, as it has no Chinese undertone at all. :-) 

Chinese Delight

1 lb. hamburger, browned and drained

1 can whole kernel corn, drained

14.5 oz can petite diced tomatoes (with juices)

1 1/2 cups cooked white rice

1 tsp salt

1 tsp black pepper

1 sleeve butter round crackers (30 crackers)

4 tbsp melted butter 

Preheat oven to 350 degrees. Mix browned burger, drained corn, cooked rice, tomatoes, salt and pepper in a large mixing bowl. Pour into a greased 2qt casserole. Crush crackers over the top, drizzle with butter, and bake at 350 degrees for 30 minutes, until starting to bubble up on the sides.  

Simple Foods

I
am
a
foodie

There. I said it. I LOVE FOOD. I love researching, and cooking, and eating ALL kinds of foods - especially from different areas of the world.

But there is also something to be said for simple, beautiful flavors. And one of my FAVORITE simple foods is a slow cooked pot roast with vegetables.

My "recipe" for pot roast has evolved over the years. When I was first married, I would put a thawed chuck roast into a roaster, top it with a package of French onion soup mix, add a little water and some veggies, and bake it in the oven. When the kids were young, and both my husband and I were working full time, I turned to the crock pot version. Very similar, but in a crock pot on low all day while I worked.

About 7 years ago, I treated myself to my first enameled cast iron dutch oven. (A black Friday splurge!) It was then, and only then, that I found my way with pot roast. The process creates such beautiful flavor, and it is so simple. And always a family favorite.

My current technique (I don't use a recipe) is actually based on a recipe I saw on tv years ago. Such a simple process. A true ONE POT meal with intense flavors. I don't even peel veggies anymore. Carrots and potatoes are simply scrubbed, ends cut off, and chunked. So much easier.

In my mind there are several critical things that make this pot roast OVER the top.

1. A strong sear on the veggies and beef before cooking. The caramelization from the searing gives amazing depth to the flavor and keeps the roast moist.  
2. Using fresh herbs. Throwing in a bundle off fresh herbs again subtly changes the depth of the flavor.
3. I deglaze with a good red wine. Red wine adds SO much flavor to beef dishes.

Heat up olive oil in your dutch oven. Brown the carrots and onions first - just enough to get some caramelization. Pull them out and set aside. Salt and pepper both sides of the roast (I use chuck), and then sear both sides. You want to use a hot pan for this to create a good strong sear. The darker the brown the better, as this creates oodles of brown flavorful bits on the bottom of the pan. I deglaze with a good red wine, put the roast and veggies back in, add some red potatoes, enough stock to go half way up the roast, and a bundle of fresh herbs (this round thyme and rosemary), and cover it. I let it simmer on low for a long time - typically 5-6 hours. The veggies are cooked beautifully, and the roast falls apart. It creates a beautiful simple 

Before (only the searing is done):

After simmering for 5 hours:

Dinner is served (and finished!):

The beauty of this is it's a technique. Not a recipe. Change the veggies - parsnips, rutabaga, cabbage, brussel sprouts, anything! Add garlic. Change the herbs. Really work with what you have! 

Chicken day 3 - Parmesan Chicken Orzo

I LOVE the challenge of feeding our family frugally. And I love home cooked meals for my family. So I am constantly trying to stretch the proteins that I use. One of my favorite proteins to "stretch" is a chicken.

I start with a 6$ whole chicken. (I remember getting them 3/10$ back in the day!) Day 1 is almost always a roasted chicken with veggies. Simple, wholesome, and good for you. I stress the veggies. It is not only better for our health to eat more vegetables than chicken, but if I am going to be able to get a few meals out of this chicken, I have a lot of sides to go along. And nothing is cheaper than some roasted carrots and potatoes. After dinner, I pulled as much meat off the carcass as I could, and then put the bones, along with a couple more carrots and an onion, in water to boil on the stove to make stock.

Day 2 this time around was chicken pot pie. I had a couple of carrots left, a partial carton of half and half, the chicken off the bone, the stock, and luckily a can of crescent rolls in the fridge. (If I hadn't had crescent roll dough, I would have made a crust.)

Day 3 I decided to try something new. I made a parmesan chicken orzo. And it is YUMMY.

I started out browning the orzo, diced onion, and garlic in some butter until the veggies were translucent and the orzo started to turn golden brown. 

Then I started slowly adding my homemade chicken stock, one half cup at a time, stirring the entire time as the orzo started to absorb the liquid. As the stock is absorbed, I added more, cooking until the orzo was al dente. Similar to making risotto.

Then I stirred in the leftover chicken, parmesan, basil, and milk. I didn't have to add any salt and pepper because my stock was heavily seasoned. 

The finished product is wonderful. Nothing fancy, nothing expensive. A quick pasta dish with chicken that will fit the bill for dinner tonight. Paired with roasted veggies it will be wonderful. 

Creamy Parmesan Chicken Orzo

4 Tbsp butter

2 cups uncooked orzo pasta

1/4 cup finely diced onion

3 cloves of garlic, minced

2-3 cups of stock (chicken or veggie), as needed

1/3 c milk

3/4 c parmesan cheese

1/2 tsp dried basil

2 cups cubed cooked chicken

salt and pepper to taste

In the melted butter, saute the orzo, onion, and garlic until the orzo begins to turn golden brown and the onions soften. Over medium heat, add the stock, 1/2 cup at a time, stirring frequently, letting the stock absorb into the pasta. (Watch the heat level - so that the orzo doesn't stick to the bottom and burn.) Continue this for about 15 minutes, letting the orzo absorb stock, until it is al dente. Add in cubed chicken, parmesan, milk, and basil. Remove from heat, and stir until all is incorporated. Salt and pepper to taste.

A northerner's take on a low country boil!

Yes, it is that time of year - MARDI GRAS SEASON!

You would never know I am from the north. This is my absolute favorite time of year. The traditional King Cakes are only eaten from epiphany to fat Tuesday (Mardi Gras), so we celebrate our friends from New Orleans for the entire time. Even though I will cook Cajun food throughout the year, we do tend to eat a lot more of it during this season. And of course, we ONLY eat King Cake when it is appropriate!

I have already made a first batch of king cakes, enjoyed by family and coworkers, and last week we had red beans and rice with sausage po'boys. Some of our standards. But today I made a Cajun sheet pan dinner that was amazing. It took the concept of sheet pan dinners, and combined it with the flavors of a low country boil. (We don't have crawfish up north, so I had to improvise!)

I loaded a greased sheet pan with frozen corn on the cob, quartered red potatoes, and authentic Cajun sausage (from Wilson's market in Alabama). Then I drizzled it with melted butter, seasoned it with my favorite Cajun seasoning from Beazell's in Louisiana, and covered it with foil. Not bad for a Northerner, huh?

After an hour in the oven, the flavors mix and create a perfect Cajun feast!

Cajun Sheet Pan Dinner
(Northerner's Low Country Boil)

1 package frozen corn on the cob (12 small pieces)
2 lbs. good Cajun sausage, cut into 2 inch pieces
6 red potatoes, quartered
1 stick of butter, melted
Cajun seasoning, salt and pepper

Pre-heat oven to 400 degrees. Spray a large sheet pan (with sides), with non-stick spray. Spread out the corn, potatoes, and sausage pieces on the pan, drizzle with butter, and season (to taste) with salt, pepper, and Cajun seasoning. You can be generous with the seasoning! Cover tightly with foil, and bake for 45 minutes. Remove foil, and continue to roast for an additional 15 minutes. Enjoy!

Thanksgiving leftover remake - crock pot split pea soup!

The holidays are upon us, and always such a busy time of year...the baking, the shopping, the decorating, the wrapping. Sometimes it's hard to find time to sit, and enjoy the magic of the season. I am always happy to find some shortcuts to get me through, and as a busy working woman, the crock pot has always been a staple of my busy life. Today we are going to talk about two of my favorite things - my crock pot, and thanksgiving leftovers!

I can't tell you how many times I heard this week on news shows how "everyone loves the thanksgiving leftovers as much as the meal itself". And honestly, it's true. Because the tradition typically creates an enormous amount of leftovers, every family has its own leftover favorites - sandwiches, scalloped potatoes and ham, crazy mash-up casseroles using ALL of the holiday favorites, anything goes.

One of my favorite, overlooked leftover is the ham bone. I don't know if it's intimidating, or why so many people simply toss it out with the garbage, but it really is an amazing ingredient. I often have a tough time deciding what I want to make with it. We have several favorites. Ham and bean soup, Red beans and rice, and of course, the old stand by: split pea and ham soup.

I always remember my mom's recipe box including recipes cut off boxes and bags. Those gems that companies put on their products. And several years ago, I decided to try a crock pot soup recipe on the back of the bag of split peas, and I have never changed a thing. It has a surprising twist, a bit of oregano, and it is the best split pea soup I've found. So simple, so easy, and the perfect comfy food. Mine is simmering in the crock pot now, ready for a warm cozy lunch with some fresh bread.

Crock Pot Split Pea and Ham Soup

1 leftover ham bone 

1 lb split peas, rinsed and drained

1 small onion, finely chopped

1 tsp garlic powder

1 tsp dried oregano

1 tsp salt

1 tsp black pepper

2 tsp chicken soup base (or 4 bouillon cubes)

2 bay leaves

6 cups water

Put everything into a crock pot, and cook on low for 4-6 hours.

Remove the bay leaves and discard. Remove the ham bone, pull all

remaining meat off the bone and return it to the soup. 

Perfect served with crusty homemade bread!

It's so easy. And so good. While my lunch is cooking, I think I'll enjoy another cup of coffee...and maybe a cooking show or two. Remember to enjoy the magic of the season! 

Banana Baked Oatmeal, it's what's for breakfast!

Happy Saturday morning! Sitting here on a cool morning with my cup of coffee enjoying the quiet before my husband gets up. I love my early mornings. I have a loaf of sourdough baked already, and breakfast just came out of the oven. Now to rouse my hubby!

My husband loves bananas. LOVES them. Buys them by the bag. So I am always trying to figure out what to do with those last few bananas that are really ripe. I have an amazing banana bread recipe from my mom, but one can only make so much banana bread and so many smoothies. So I am always on the hunt for banana recipes. I found this one years ago and have modified it for my family. My favorite thing to do. Find a recipe and make it my own. Now if only he would wake up lol.

This baked oatmeal takes about 10 minutes to put together, and bakes for about 25. So it is not only scrumptious, but EASY. And QUICK. It also makes great leftovers for weekday breakfast. So I have been known to make a double batch just to have ready to go breakfast for the week! For me, this recipe is sweet enough as is. But it is also good drizzled with maple syrup. Try it for yourself!

Banana Baked Oatmeal

3-4 medium ripe bananas, mashed (small chunks are good!)
2 eggs, beaten
3/4 cup skim milk
1/4 cup canola oil
1/4 cup maple syrup
2 tsp vanilla extract
2 cups whole rolled oats (not quick oats)
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Preheat oven to 350. Spray a 2 qt casserole with non-stick spray. Combine all of the ingredients in a large mixing bowl until well combined. Pour into casserole, and bake 25 minutes until set. Serves 4-6.

It's THAT easy. And very forgiving. Just warm leftovers in the microwave!

Now go get that second cup of coffee. I know I am. Have a great week!

Pico De Gallo...tis the season!

Went for a walk around our little town this week with my husband. Came across a friend working in their (BEAUTIFUL) vegetable garden. After talking about our lack of ripe tomatoes, we walked away with 20 lbs. of tomatoes (yes we paid for them!) to enjoy. For my husband, that means eating them by the bowl raw and in BLT sandwiches, but for me that means COOKING.

The first thing I made was Pico de Gallo. To me, there is no better way to enjoy late summer's fresh bounty, than with a good fresh Pico - full of tomatoes, garlic, onion, and cilantro. It is incredibly easy to make, lasts in the fridge for days, and can add a fresh twist to so many dishes. My recipe is very basic!

Pico de Gallo

6 Roma (or other similar, meaty) tomatoes, finely diced

1/2 large white onion, finely diced

1 medium jalapeno, seeded, and minced

4 cloves of garlic, minced

3/4 cup (packed) finely chopped fresh cilantro (leaves only)

juice of 1/2 lime

1/2 tsp salt

1/4 tsp pepper

Combine all, cover, and refrigerate, at least four hours. Flavors will continue to marinate the longer it is refrigerated. You can adjust this to your taste - less jalapeno if you want less heat, salt and pepper to taste. 

Some of my favorite ways to use fresh Pico:

• With tortilla chips!
• Warm an 8oz block of cream cheese for 20-30 seconds to soften, top with fresh Pico, and then dip with pretzels or crackers
• Top any kind of Mexican dish - tacos, enchiladas, burritos - perfect garnish to freshen up dishes
• Use it as a bruschetta - on toasted baguette rounds
• Over grilled chicken
• Stir it into warm pasta, and drizzle with a little olive oil, for a fresh pasta option

The possibilities are endless. Experiment, and enjoy!