Sorry for the lag between posts, everyone. Its been a hectic week. But now I'm back and rarin' to go!!
Goulash is one of my favorite foods (when it's done right). So filling and warm and tasty... mmmm... And it's pretty damn easy, too. Here's my slow-cooker version of it! This one is for you, Cristyl.
The Ingredients:
- cubed beef (you can cut up a roast into 2"x2" cubes or buy it already cut)
- tomato paste (one 15 oz can per 32 oz of beef stock)
- beef stock (32 oz is usually fine, I like "kitchen basics")
- one medium onion, sliced
- vegetable oil
- 1 tbsp paprika
- 1 tsp garlic
- 1 tsp ground black pepper
- egg noodles
- sour cream
The Rundown:
- mix tomato paste, beef stock and paprika in slow cooker
- cook onions in vegetable oil in large skillet until nearly translucent
- add beef, garlic and pepper to onions, just brown for a couple minutes
- drain onions/ beef and add to slow cooker, stir well
- set for 6-10 hours (that all depends on your time constraints)
- when finished, serve over cooked egg noodles, top with dollop of sour cream
Saturday, July 31, 2010
Monday, July 26, 2010
Wednesday, July 21, 2010
tastes-like-thanksgiving casserole bake
It seems like most people only eat stuffing and turkey on Thanksgiving. If I had my way, I'd eat it at least once a week. Thanksgiving food is good food. Comforting, tasty, and you can make a LOT of it at a time to turn into leftovers. Heres a simple casserole bake that can be made utilizing Thanksgiving leftovers (or you can make it fresh any time of the year like I do). This, even moreso than any other recipe I'll post here, is truly meant to be customized to accomodate your personal leftovers/ traditions/ taste/ family size. I like to serve this with a side of cranberry sauce :)
The Ingredients:
- cooked turkey
- turkey gravy (brown gravy is cool too... see what I mean about the flexibility?)
- stuffing (once again, leftover or freshly made works just the same, but if youre making a fresh batch, make sure you have the necessary ingredients)
- corn (or green beans or carrots or peas... whatever veggie you dig for t-day)
The Rundown:
- preheat oven to 350F
- shred turkey, mix with gravy and veggies
- spread stuffing into greased 13x9 about 1"-1 1/2" thick
- evenly spread turkey/ gravy/ veggie mixture over stuffing
- bake for 20 min, let set 10 min, cut into squares and serve
The Ingredients:
- cooked turkey
- turkey gravy (brown gravy is cool too... see what I mean about the flexibility?)
- stuffing (once again, leftover or freshly made works just the same, but if youre making a fresh batch, make sure you have the necessary ingredients)
- corn (or green beans or carrots or peas... whatever veggie you dig for t-day)
The Rundown:
- preheat oven to 350F
- shred turkey, mix with gravy and veggies
- spread stuffing into greased 13x9 about 1"-1 1/2" thick
- evenly spread turkey/ gravy/ veggie mixture over stuffing
- bake for 20 min, let set 10 min, cut into squares and serve
Tuesday, July 20, 2010
vinnys french tickler toast
This awesome french toast recipe comes from my dear friend Vinny. Its in his words (edited for clarity and to be more recipe-friendly), and as with most of my own recipes, all measurements are up to you, to your own taste. If anyone else has any original recipes they'd like to share and have me post, feel free to send them on over.
The Ingredients:
- babka bread (polish bread traditional in my family for holidays. i hate it personally, but it makes a mean french toast because it soaks up all the batter so well. plus there's raisins in it)
- eggs
- ground cinnamon
- ground ginger
- vanilla extract
- brown sugar
- almond milk (i SUPPOSE you could use regular milk, buttermilk, etc... hell i might even experiment with chocolate milk one day. but i prefer almond milk)
- maple syrup
- salt
- oh yeah, and some butter/margarine/whatever to fry it with.
The Rundown:
- beat eggs
- slowly add almond milk to make the eggs lighter but not watery.
- add brown sugar, ginger, maple syrup, pinch of salt, vanilla extract and cinnamon, mix well.
- slice babka bread approximately 1" thick
- coat each slice in egg mixture
- melt butter in heated skillet
- place slices of bread in skillet, turning occasonally until both sides are golden brown
- once it's done, put it on a plate, let that shit cool down for christ's sake, and feast away. add syrup, powdered sugar, fruit, whatever you want to it. oh and let me know what you think!
The Ingredients:
- babka bread (polish bread traditional in my family for holidays. i hate it personally, but it makes a mean french toast because it soaks up all the batter so well. plus there's raisins in it)
- eggs
- ground cinnamon
- ground ginger
- vanilla extract
- brown sugar
- almond milk (i SUPPOSE you could use regular milk, buttermilk, etc... hell i might even experiment with chocolate milk one day. but i prefer almond milk)
- maple syrup
- salt
- oh yeah, and some butter/margarine/whatever to fry it with.
The Rundown:
- beat eggs
- slowly add almond milk to make the eggs lighter but not watery.
- add brown sugar, ginger, maple syrup, pinch of salt, vanilla extract and cinnamon, mix well.
- slice babka bread approximately 1" thick
- coat each slice in egg mixture
- melt butter in heated skillet
- place slices of bread in skillet, turning occasonally until both sides are golden brown
- once it's done, put it on a plate, let that shit cool down for christ's sake, and feast away. add syrup, powdered sugar, fruit, whatever you want to it. oh and let me know what you think!
Monday, July 19, 2010
new recipes coming tomorrow!
sorry i've been a bit neglectful the past few days, everyone. but things are a bit hectic on the homefront. I'll be posting tomorrow nights dinner recipe before I whip it up for the household :)
Friday, July 16, 2010
awesome autumn pumpkin bread
Everyone knows just how much I love baking, especially in the fall and winter. To me, nothing says autumn quite like pumpkins. So my pumpkin bread, muffins, butter, pies, cookies and even pumpkin shaped cakes are always looked forward to by my friends, family and co-workers. This pumpkin bread is great for snacks, dessert or breakfast. Toast it, warm it, spread on some butter, cream cheese, apple butter, or just slice some off and eat it as is.
The Ingredients:
- 3 cups all-purpose flower
- 1 1/2 tbsp pumpkin pie spice
- 1 tbsp ground cloves
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 2 tsp baking soda
- 1 1/2 tsp salt
- 3 cups grnaulated sugar
- 1 29 oz can Libbys 100% pure pumpkin (do NOT use pumpkin pie filling!)
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup apple cider
- 1 cup sweetened dried/fresh/frozen cranberries
(*to make muffins, add 1 cup of milk to the wet ingredients, increase oil to 1 1/2 cups, fill lined or greased muffin cups 2/3 full and bake 25-30 min)
The Rundown:
- Preheat oven to 350F
- Grease and flour two 9x5" loaf pans (or three 8x4")
- Combine flour, spices, baking soda and salt in large bowl
- Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl, beat until just blended
- add pumpkin mixture to flour mixture, stir until just moistened
- fold in cranberries
- spoon batter into greased loaf pans
- bake 55-60 min (until knife inserted into center comes out clean)
The Ingredients:
- 3 cups all-purpose flower
- 1 1/2 tbsp pumpkin pie spice
- 1 tbsp ground cloves
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 2 tsp baking soda
- 1 1/2 tsp salt
- 3 cups grnaulated sugar
- 1 29 oz can Libbys 100% pure pumpkin (do NOT use pumpkin pie filling!)
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup apple cider
- 1 cup sweetened dried/fresh/frozen cranberries
(*to make muffins, add 1 cup of milk to the wet ingredients, increase oil to 1 1/2 cups, fill lined or greased muffin cups 2/3 full and bake 25-30 min)
The Rundown:
- Preheat oven to 350F
- Grease and flour two 9x5" loaf pans (or three 8x4")
- Combine flour, spices, baking soda and salt in large bowl
- Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl, beat until just blended
- add pumpkin mixture to flour mixture, stir until just moistened
- fold in cranberries
- spoon batter into greased loaf pans
- bake 55-60 min (until knife inserted into center comes out clean)
Thursday, July 15, 2010
mommy's sweet & tangy meatloaf
When I was little (and to this very day, to tell the truth and spite the devil), I couldn't get enough of my mom's meatloaf. Its so different from the traditional meatloaf you'll find in restaurants, other kitchens and even most recipe books. She serves it with hashbrowns or potatoes au gratin and some french cut green beans or corn. I like to make cheddar mashed potatoes or tater tots with it. I've never had it anywhere else and neither has anyone else I've ever made it for. It's simple, delicious and makes amazing sandwiches (if there's any left over).
Ingredients:
*Meatloaf*
- ground beef
- eggs (about 1 egg for every pound of meat)
- breadcrumbs
- your spice rack (salt, pepper, crushed red pepper, seaoned salt, garlic, onion all
work well)
*Sauce*
- 1 jar heinz chili sauce
- 1/2 tsp kitchen bouquet
- 1 tbsp brown sugar
- 1/2 tsp brown mustard
(remember, all the measurements for the sauce are based on MY taste for using one bottle of heinz chili sauce)
The Rundown:
- preheat your oven to 350F
- mix meat, eggs, breadcrumbs and spices by hand
- mold meat into loaves, set in baking pans
- in seperate bowl, mix chili sauce, kitchen bouquet, brown sugar, and mustard. set aside.
- cook meatloaf without sauce for first 30 min
- spread 1/2 the sauce over meat, cook for 15 min
- spread on the rest of the sauce, cook for another 20 min.
Ingredients:
*Meatloaf*
- ground beef
- eggs (about 1 egg for every pound of meat)
- breadcrumbs
- your spice rack (salt, pepper, crushed red pepper, seaoned salt, garlic, onion all
work well)
*Sauce*
- 1 jar heinz chili sauce
- 1/2 tsp kitchen bouquet
- 1 tbsp brown sugar
- 1/2 tsp brown mustard
(remember, all the measurements for the sauce are based on MY taste for using one bottle of heinz chili sauce)
The Rundown:
- preheat your oven to 350F
- mix meat, eggs, breadcrumbs and spices by hand
- mold meat into loaves, set in baking pans
- in seperate bowl, mix chili sauce, kitchen bouquet, brown sugar, and mustard. set aside.
- cook meatloaf without sauce for first 30 min
- spread 1/2 the sauce over meat, cook for 15 min
- spread on the rest of the sauce, cook for another 20 min.
Wednesday, July 14, 2010
portuguese shepherds pie
As an Irish girl, I love a shepherds pie. It's a complete meal, it's easy, comforting and everyone loves it. Since I married a Portuguese man, however, I came up with a way to take the basic format of a shepherds pie (starch bottom, juicy meat and veggie top all baked into a yummy square of awesomeness) and give it that pork chop feel. This being my debut recipe, I decided to use one that shows how diverse, creative and personal cooking is. Recipes are general guides, not rigid demands carved in stone. Make it your own or try it my way. It's all up to you, it's YOUR kitchen. I generally won't give many measurements in my ingredient lists, unless its for baked treats that really require it, since I have no damn idea how many people you're cooking for or how you dig your food.
Ingredients:
-chorizo links
-fresh veggies (carrots, cauliflower, celery, onions, peppers are all good ideas)
-cornbread mix (you'll probably need eggs, milk and butter for mix, or homemade is cool too)
-your spice rack
The Rundown:
-cut your veggies into bite size pieces, mix together and set aside
-cut chorizo links lengthwise, then into 1/4" thick half-moons
-place chorizo into skillet, start browning
-after a few minutes, add veggies and spices as you see fit, stirring well and often over medium-low heat for about 20 minutes. drain and dispose of grease, set veggies/ chorizo aside.
-prepare cornbread batter according to directions and pour into greased baking pan
-spread veggies/chorizo mix over batter, allowing some to sink into the cornbread.
-bake according to directions on cornbread package
-let set 5-10 min, cut into squares, serve and enjoy :)
Feel free to contact me or leave comments with any questions, additions, suggestions... whatever.
Ingredients:
-chorizo links
-fresh veggies (carrots, cauliflower, celery, onions, peppers are all good ideas)
-cornbread mix (you'll probably need eggs, milk and butter for mix, or homemade is cool too)
-your spice rack
The Rundown:
-cut your veggies into bite size pieces, mix together and set aside
-cut chorizo links lengthwise, then into 1/4" thick half-moons
-place chorizo into skillet, start browning
-after a few minutes, add veggies and spices as you see fit, stirring well and often over medium-low heat for about 20 minutes. drain and dispose of grease, set veggies/ chorizo aside.
-prepare cornbread batter according to directions and pour into greased baking pan
-spread veggies/chorizo mix over batter, allowing some to sink into the cornbread.
-bake according to directions on cornbread package
-let set 5-10 min, cut into squares, serve and enjoy :)
Feel free to contact me or leave comments with any questions, additions, suggestions... whatever.
i guess i gotta start somewhere...
This is my blog about cooking, baking, grilling (and possibly other random crap I want to rant about now and then). I'll post recipes and my opinions about... whatever i want. I've made my kitchen my bitch, and I figure I can help other people dominate their respective cooking zones. I warn anyone reading this that I will occasionally use some fairly colorful language and I have zero tolerance for people who get all uppity and sensitive about words. If you don't like it, find another cooking blog to read.
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