~~Potatoes Au Gratin~~

For such a rich and flavor forward dish, making potatoes au gratins is surprisingly easy...

Ingredients:

• ¼ cup butter
• 1 large sliced onion
• ¼ cup flour
• 2 cups milk
• 2 cups grated sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 pounds white potatoes sliced about ⅛" thick
• salt and pepper to taste

Directions:

• Preheat oven to 350˚F.
• Melt butter and stir in the onion over medium low heat. Cook until onion is softened, about 3 minutes, remove the onions and set them aside.
• Add flour to the melted butter while stirring to make a roux. Stir constantly. The butter and flour will combine to form a liquid slurry. If you don’t keep stirring, the roux will start to burn and you’ll have to start over, so do not stop stirring. Stirring is a must!
• Add 1 cup grated sharp cheddar cheese to the roux, stirring until melted.
• Reduce heat to low. Combine milk and roux. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
• Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.
• assembly
• Grease a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top.
• Add a layer of onions.
• Repeat adding a layer of sliced potatoes and the rest of the cooked onions, cover with the rest of the cream sauce.
• Sprinkle the rest of the cheese on top.
• Cover and bake for 45 minutes.
• Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender.
• Broil for 3-4 minutes to obtain a golden top.
• Allow to rest for 15 minutes before serving.

Variations:

• You can add 1 ½ cups cubed fully cooked diced ham. Mix it in with the sliced potatoes.
• You can add a cup of corn and mix it in with the potatoes
• You can add chopped bacon and mix it in with the potatoes.

Nutrition information: Carbohydrates approx. 39g

~~Mom’s Meatloaf~~

I consider meatloaf as one of the basic comfort foods, low cost, easy to make and there are an endless number of recipes. This was the one that I liked growing up.

Ingredients:

• 1 1/2 pounds ground beef (My mom used ground meat with a high fat content, it adds favor to the meatloaf.)
• 1 can (10 ounces) Campbell’s® Condensed Tomato Soup (Do not mix with water or milk)
• ¾ cup chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
• 1/2 cup Panko breadcrumbs
• 1 egg, beaten
• 1 small onion, finely chopped (about 1/4 cup)
• 1 tablespoon Worcestershire sauce
• Salt to taste (I’m on a low salt diet so I don’t add salt.)

Directions:

• Heat the oven to 350°F.   
• While the oven is heating, season the beef with salt. Thoroughly mix the beef, bread crumbs, egg, onion and Worcestershire sauce in a large bowl by hand. Do not over mix!
• Mix the stuffing on slightly the dry side and place stuffing on the bottom of a 9x5x3-inch baking pan (non-stick or grease the pan) and press in shape firmly into the pan.
• Place the beef mixture on top of the stuffing and pat down (The idea is that the juices from the meat will be adsorbed by the stuffing.
• Spread the condensed tomato soup on top (Don't not add water or milk, just the straight condensed soup) You might not need the whole can of soup.
• Bake at 350°F for 45-50 minutes, or until the internal temperature reaches 165°F.
• Allow to cool in loaf pan for 5 minutes, then slice and serve!

Variations:

• Use another condensed soups like Cream of Mushrooms or Cream of Celery
• Add chopped cooked bacon
• Substitute dry onion soup & dip mix for the onion, and Worcestershire sauce.

~~ Scalloped Potatoes ~~

My mom used to make this all the time and it was one of my favorites!

For such a rich and flavor forward dish, making scalloped potatoes is surprisingly easy...

Ingredients:

• ¼ cup butter
• 1 large sliced onion
• ¼ cup flour
• 2 cups milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 pounds white potatoes sliced about ⅛" thick
• salt and pepper to taste

Directions:

• Preheat oven to 350˚F.
• Melt butter and stir in the onion over medium low heat. Cook until onion is softened, about 3 minutes, remove the onions and set them aside.
• Add flour to the melted butter while stirring to make a roux. Stir constantly. The butter and flour will combine to form a liquid slurry. If you don’t keep stirring, the roux will start to burn and you’ll have to start over, so do not stop stirring. Stirring is a must!
• Reduce heat to low. Combine milk and roux. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
• Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.
• assembly
• Grease a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top. 
• Add a layer of onions.
• Repeat adding a layer of sliced potatoes and the rest of the cooked onions, cover with the rest of the cream sauce. Cover and bake for 45 minutes.
• Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
• Allow to rest for 15 minutes before serving.

Variations:

1. You can add 1 ½ cups grated sharp cheddar cheese, mix 1 cup in with the cream sauce and sprinkle the ½ of grated cheese on top (But then it becomes Potatoes Au Gratin).
2. You can add 1 ½ cups cubed fully cooked diced ham. Mix it in with the sliced potatoes.
3. You can add a cup of corn and mix it in with the potatoes
4. Chopped bacon.

Nutrition information: Carbohydrates approx. 39g

~~Apple Smothered Short Ribs~~~

Okay, this recipe idea come out of wondering how to use up food in the refrigerator because I will be closing up the cottage in a month.

I have some short ribs in the freezer, slow cook them in barbecue, naw did that last week. A friend left an apple… Could do something with those two?

Google: Slow cooker, short ribs, apple

Up came: Cider Braised Short Ribs with Caramelized Onions

Hmm… this has possibilities!

Slow Cooker Apple Butter Pork Chops

This also looks good.

This calls for a Mashup of the two recipes!

Ingredients:

• 2 short ribs
• 1 1/2 cup apple butter*
• 1 yellow onion sliced
• 2 Granny Smith apples peeled and sliced
• 2 Tbsp. brown sugar (packed)
• 2 Tsp. Butter
• Cinnamon 

Directions:

• Melt the butter in a frying pan, add the onions and caramelize them. Put aside the caramelized onions.
• In the slow cooker place the ribs and cover with the caramelized onions.
• Add the apple butter, brown sugar, and cinnamon in a bowl and fold them together.
• Pour over the ribs.
• Cover and turn on the slow cooker (low = 4 to 5 hours, high = 3 to 4 hours), just before it is done add the sliced apples about 20 minutes before severing. 

~~~~~~~~

*Apple Butter can be made from apple sauce.

Ingredients:

• 2 cups unsweetened applesauce
• ¼ to ½ cup brown sugar
• 1 teaspoon ground cinnamon

Directions:

• In a small saucepan, combine all ingredients. Bring to a boil. 
• Reduce heat; simmer, uncovered, for 30-35 minutes, stirring every 3-4 minutes. 
• Remove from the heat; cool and store in airtight containers in the refrigerator.

~~Fish & Chips~~

 

~~ Gorgonzola Cheese Sauce~~

 A local restaurant on Cape Cod has Gorgonzola chicken which I liked so I researched the recipes and mashed up this recipe.

Ingredients:

• 3 Tsp. butter
• ½ cups heavy cream
• ¼ cup of sun dried tomatoes or an 8 ounce jar sun dried tomatoes (Drained)
• ¼ cup tomato paste
• 1 Tsp. sherry wine or white wine or vermouth or brandy (Optional)
• ¾ cup crumbled Gorgonzola cheese (Feta or blue cheese my be substituted for the  Gorgonzola)
• 1 Shallots diced
• 1 Green Bell pepper diced
• 1 clove garlic, minced
• 2 Tbsp. finely chopped parsley
• Freshly ground black pepper to taste

Directions:

• Melt the butter in a small saucepan over low heat then add the cream, shallots, garlic, parsley, and pepper. Warm slowly, stirring the pan occasionally until the sauce starts to thickens
• Add a 1/2 cup of Gorgonzola cheese stir until the cheeses has melted and sauce is creamy, about 5 minutes.
• Add the sherry and stir.
• Add the rest of the Gorgonzola cheese over the top of the meat.

Can be used on a variety of meats (chicken, pork, and steak) or seafoods (lobster or shrimp) and it can also be used over pasta for a creamy cheese sauce.

Options:

For a fiery sauce add a few dried spicy hot Calabrian Diavoletti Rossi chopped (Warning: these are HOT) and substitute Jalapeno pepper for the Bell peppers.

~~German Beer Cruller~~

This is a lost recipe.

My grandmother made these for the holidays and she never wrote down any of her recipes and I have searched the internet for recipes like her beer crullers. This is a mash up of the recipes that I have found, basically it is a donut recipe that uses beer instead of water.

Note: you will need to deep fry the crullers.

Ingredients:

• 2 ¼ cup flour
• 1/3 cup sugar
• ¼ cup warm milk (110° to 115°)
• 4 tsp. yeast
• ½  cup beer
• 1 Tbsp of baking powder
• ½ tsp of ground cinnamon
• 1 egg (slightly beaten)
• Topping:
• Sugar
• Cinnamon

Directions:

• Mix the yeast and warm milk and let sit for 5 to 10 minutes to allow the yeast to do its thing.
• Mix the dry ingredients, the beer, and the egg in a bowl and then add risen yeast mixture.
• Put the dough on a lightly floured surface and knead the dough for 5 minutes until the dough is smooth.
• Let dough rise for 1 1/2 to 2 hours, until doubled in bulk.
• My grandmother then rolled the dough out in rolls about the thickness of a doughnut and cut the dough in about 4 – 6 inch lengths, gave them a quarter twist and put them in the oil to fry.
• Patted them dry and sprinkled the with the sugar cinnamon mixture.

~~Quick Blueberry Cobbler~~

Ingredients:

• ½  cup Complete Pancake mix

• ½  cup of oatmeal
• 1 cup Frozen blueberries
• 2 Tbs. Brown sugar
• 2 Tbs. Cinnamon 
• 1 Tbs. Butter

Directions:

• Thaw the blueberries
• Mix the pancake mix and oatmeal follow the instructions on the box but make it a little thinner than it calls for.
• In a plastic baggie add the brown sugar and cinnamon and add the blueberries, shake the ingredients to coat the blueberries with the mixture. Place the blueberries in the Ramekin,
• Pour the pancake mix on top of the berries, do not stir!
• Pour the reminder of the brown sugar and cinnamon on top.
• Bake at 350^oF for 20 minutes or until done.

Variations:

• Use apple or peaches in place of the blueberries.
• Add raisins or pecans,

~~Stuffed Peppers~~

Ingredients:

• 1 cup cold water
• ½ cup uncooked long grain white rice
• 1 pound ground low fat beef
• 6 medium green bell peppers
• 1 tablespoon Worcestershire sauce
• Salt and ground black pepper to taste
• 1 can concentrated tomato soup
• 1 cup shredded Cheddar cheese

Directions:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
• Mix the ground beef and Worcestershire sauce, in a skillet over medium heat add the ground beef and Worcestershire sauce, mixture and cook until evenly browned and crumbly, 7 to 9 minutes.
• Hollow out bell peppers by removing and discarding the tops, seeds, and membranes.
• Bring a large pot of salted water to a boil (parboil) and cook the bell peppers in boiling water for 5 minutes (parboil); drain. Sprinkle salt inside each bell pepper and set aside.
• Arrange peppers in a baking dish with the hollowed sides facing upward and add a little water to the bottom of the pan.
• Prepare filling by mixing cooked beef, cooked rice, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
• Spoon the concentrated tomato soup on top of the stuffed peppers and and cover with the shredded Cheddar cheese
• Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Variations:

• Add sausage to the ground beef.
• Add sun dried tomatoes.
• Add chopped onions.
• Use tomato paste instead of concentrated tomato soup.
• Use different types of cheeses.
• Use brown rice or wild rice.
• Spice it up with hot peppers.

 

~~Eggs Benedict~~

Ingredients:

• 2 eggs
• 1 English muffin
• Canadian bacon or sliced ham.

Directions:

Poached Eggs:

• Heat the water: Add enough water to come 1 inch up the side of a frying pan. 
• Add a dash of vinegar and bring to a gentle simmer over medium heat (not a boil because it will tear apart the egg). 
• Meanwhile, crack 1 very fresh cold large egg into a custard cup. 
• Use the handle of a spatula or spoon to slowly stir the water in one direction until it's all smoothly spinning around. 
• Turn off the heat, and cook for 5 minutes.

~~~~~

• Split and toast the English Muffin
• While the muffins are toasting make the Hollandaise sauce (My recipes are here)
• Place the ham on top of the muffins
• Place a poached egg on top the ham and cover with the Hollandaise sauce.

~~Lobster Benedict~~

Ingredients:

• 2 eggs
• 1 English muffin
• Picked lobster meat.

Directions:

Poached Eggs:

• Heat the water: Add enough water to come 1 inch up the side of a frying pan. 
• Add a dash of vinegar and bring to a gentle simmer over medium heat (not a boil because it will tear apart the egg). 
• Meanwhile, crack 1 very fresh cold large egg into a custard cup. 
• Use the handle of a spatula or spoon to slowly stir the water in one direction until it's all smoothly spinning around. 
• Turn off the heat, and cook for 5 minutes.

Reheating the lobster meat:

• I buy picked lobster meat from the grocery store and I like to steam the meat over a pan of boiling water for 3 or 4 minutes to warm it up.

~~~~~

• Split and toast the English Muffin
• While the muffins are toasting make the Hollandaise sauce (My recipes are here)
• Place the lobster meat on top of each half of the English muffin
• Place the poached eggs on top of the lobster meat and cover with the Hollandaise sauce.

~~Hollandaise Sauce~~

Ingredients:

• 4 large egg yolks
• 1 ½ tablespoons lemon juice
• 1 teaspoon dijon mustard
• ¼ teaspoon cayenne pepper
• ½ cup unsalted butter, 1 stick, melted
• 1 tablespoon fresh chives, chopped, for serving

Directions:

• In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. 
• Blend on high for 5 seconds. 
• Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. 
• Cover and keep warm.

---

~~Easy Mock Hollandaise Sauce~~

Ingredients: 

• 1/4 cup of mayonnaise
• 1/4 cup of butter
• 2 tablespoons of lemon juice
• A dash of cayenne pepper or Tabasco sauce (Optional)
• 2 tablespoons Dijon Mustard (Optional)

Directions:

• Melt the butter and stir in the lemon juice and the cayenne pepper (Optional). 
• Then add the mayonnaise
• Blend 

~~Baked Apples with Oatmeal & Raisin Filling~~

Ingredients:

• 4 apples peeled and cored
• ¼ cup rolled oats
• ¼ cup brown sugar
• ¼ cup raisins
• ¼ cup butter
• 1 tsp. ground cinnamon

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
• Mix oats, raisins, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
• Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.