Posts tagged ‘Food’
Potato Hash
Recently, I went through some of my pins on Pinterest and on my potato board, I came across this potato hash recipe by The Comfort of Cooking. I was looking for something to go along with a ham steak and decided this would be perfect and would help to quench my potato craving. It was and it did.
The recipe is very easy to make. It calls for a whole diced onion and a whole diced red bell pepper but I used about half of each which was perfect for us. Otherwise, I made as posted in the recipe.
The recipe can be found at this link ~ Potato Hash I hope you try it ~ it’s delicious!!
Happy Cooking!
Teriyaki Burgers and a NEW Gooseberry Patch Cookbook Giveaway!
THIS GIVEAWAY HAS ENDED!
Yup! A brand spanking new Gooseberry Patch cookbook giveaway. I’ll be giving away one copy of the new GP cookbook Game Day Fan Fare Cookbook. The book is full of delicious recipes perfect for tailgating or sitting at home watching your favorite team! Scroll down past the recipe for all the contest particulars!
I absolutely LOVE teriyaki burgers. When we lived in Hawaii, I ordered them all the time in restaurants so I am a bit particular about my teri burgers. That being said, I loved this recipe. The flavor is out of this world good and it’s very easy to put together with no weird ingredients.
I did make the mayo/soy sauce mixture as directed in the recipe but I didn’t use it. Mr. Meat Eater did and he gave it two thumbs up. I run hot and cold on mayo-based sauces on my burgers so I just left it off. We grilled pineapple slices from a can (you can use fresh) and added a slice to each burger. I poured a little bottled low sodium teriyaki sauce in the hole in the pineapple slice. If you like the Banzai burger at Red Robin, this one is very, very similar. Just add lettuce and tomato if you want.
Teriyaki Burgers
Submitted by Connie McKone, Fort Atkinson, IA
1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tsp ground ginger
1/3 cup mayonnaise
2 lbs ground beef (I use 85%)
1/8 salt
1/8 pepper
6 hamburger buns, split ~ I toast on the grill
In a large bowl, stir together the soy, honey garlic, and ginger. Place 2 tbsps of this mixture in a small bowl and add the mayo and stir until well mixed and put in the fridge until ready to use.
Add the meat, salt and pepper to the large bowl with the rest of the sauce mixture and mix until well combined.
Shape into 6 patties. Press down in the middle of each burger to make a dent so that when they grill, they won’t get that annoying hump. Grill over medium heat until no pink remains in the middle.
Spread the mayo mixture on the bottom bun and top with a patty,
Makes 6 burgers.
GIVEAWAY
THIS GIVEAWAY HAS ENDED!
This giveaway will run for the next 10 days ~ 4/15 through midnight on 4/25. I will pick a winner on 4/26 and notify the winner by email.
You can have 3 chances to win ~ if you can, please put your 3 answers in 3 separate posts:
1. Comment with your favorite sports team(s) or if you don’t like sports, say so ~ still counts 
2. Like Gooseberry Patch’s Facebook Page If you already have, just say so ~ still counts.
3. Like A Recipe A Day on Facebook If you already have, just say so ~ still counts.
If you have any questions, contact me at girard.nancy at yahoo dot com.
To see other Early Bird Reviews and recipes from this cookbook (some of the giveaways on these blogs are over) ~ take a look at these blogs:
Old House Homestead
The Country Cook
Goodeness Gracious
Well Seasoned Life
Girl with Blog
Two Maids a Milking
Happy Cooking!
Blueberry Cream Cheese French Toast with Blueberry Sauce
I love baked French toast and there are so many kinds out there. I tried this one a few weeks ago and I actually made half the recipe since it was just Mr. Meat Eater and I so the recipe works perfectly if you need to cut it in half.
I always use challah bread for my baked French toast. I like it because it’s a bit sweet and dense so it’s perfect for French toast. If you can’t find challah, Hawaiian sweet bread or French bread would work just as well.
If I am having the casserole for dinner, I put it together the first thing in the morning and refrigerate until cooking time. The blueberry sauce in this recipe, can be made in the morning, refrigerated, and reheated for dinner.
Just out of the oven ~
Blueberry Cream Cheese French Toast with Blueberry Sauce
12 slices bread with crusts trimmed
2 (8 oz) pkgs cream cheese, softened and cut into 1″ cubes
1 cup fresh or frozen blueberries ~ I used frozen wild blueberries
12 large eggs
2 cups milk
1/3 cup honey
Blueberry sauce
Cut the bread into 1″ cubes and place half the cubes in a lightly greased 13×9 baking dish. Top with all the cream cheese cubes. Cover with the rest of the bread cubes and the 1 cup blueberries.
Whisk together the eggs, milk and honey and pour over the bread/cream cheese cubes.
Cover and chill in the refrigerator for 8 hours or overnight. Let stand at room temperature for 30 minutes before baking.
Bake, covered, at 350º for 30 minutes. Uncover and bake 20-30 more minutes or until set in the middle.
Serve with warm blueberry sauce.
Blueberry Sauce
1 cup sugar
2 tbsps cornstarch
1 cup water
1 cup fresh or frozen blueberries
1/2 tsp cinnamon
1 tbsp butter
Combine sugar and cornstarch in a medium saucepan. Add 1 cup water and bring to a boil. Boil, stirring constantly, for 3 minutes. Add berries and cinnamon. Reduce heat and simmer 8-10 minutes or until berries pop. Stir in butter.
French toast makes 8 servings.
Adapted from Victorian Thymes and Pleasures
Happy Cooking!
Cinnamon Roll French Toast Casserole
I saw this recipe in my news feed last week posted by Cupcakes and Crinoline and I knew right away that I was going to bake it for Easter brunch! It was the right choice and we all loved it. It has made it’s way onto my permanent brunch list of recipes.
The cinnamon rolls that the recipe calls for were a bit hard to locate but I finally found them ~ they are different than the usual Pillsbury cinnamon rolls we throw in a pan and bake. These are rolled up like homemade cinnamon rolls.
To get this delicious recipe, click on this link ~ Cinnamon Roll French Toast Casserole.
Vintage Recipes Series ~ Cream Cheese Squares
I have a collection of old handmade recipe albums, recipe card boxes and a box full of recipes that I have been collecting for several years. If I see someone’s recipe card collection for sale, I just can’t pass it up. I feel bad that someone’s hard work collecting these recipes is being sold so I buy them and put on my bookshelf. I have recipes from the 20s through about 2005 or so. Some are not vintage but I have no idea what to call them.
Some recipes are written on the backs of envelopes and some are typed out neatly on cards. It’s really a treasure trove of someone’s life in the kitchen. It’s fun to go through them.
I decided that a few times a month, I would pick a recipe, make it, and blog about it. Many of these recipes have no attribution or even a publishing date and are handwritten. If it does have any publishing info, I’ll post it. Except for the box of recipes that I have collected, I have no idea who even belonged to these boxes/albums.
As you can see from the picture, the ingredient list in this recipe ~ Cream Cheese Squares ~ is a mess. Luckily, there aren’t too many ingredients. The recipe looks like it’s from the late 70s or early 80s from a column called Common Sense Cooking by Ruth McDaniel. I did a bing search and it looks like Mrs. McDaniel has passed away.
These cream cheese squares are delicious! They are cheesecake in bar form. The recipe is easy however, saving 1 cup of the base to sprinkle on top is too much. One-half cup would be plenty.
Cream Cheese Squares
1/3 cup butter, room temperature
1/3 cup packed brown sugar
1 cup flour
1/2 cup chopped nuts ~ I used pecans
1 (8 oz) cream cheese, room temperature
1/4 cup sugar
1 egg
1 tbsp fresh lemon juice
2 tsps milk
1/2 tsp vanilla
Preheat oven to 350º.
Cream butter and brown sugar in a medium bowl. Add flour and chopped nuts and mix to make a crumb mixture. Reserve 1/2 cup and set aside. Press remainder in greased, 8-inch square pan. Bake 15 minutes until lightly browned. Let cool while you make the cream cheese mixture.
Blend sugar and cream cheese in a medium bowl with a mixer until smooth. Add egg, milk, lemon juice, and vanilla. Beat well until smooth. Pour over warm crust and sprinkle the reserved crust mixture over the cream cheese mixture. Bake for 25 minutes.
Cool and cut into squares.
I keep them in the refrigerator because I like cheesecake cold but the recipe doesn’t say anything about keeping them there.
Makes 9 bars.
Happy Cooking!
Julie’s Ranch Pretzels
Julie has a great blog called Julie’s Eats and Treats. I came across her blog’s page on Facebook and she had posted these delectable goodies. I was looking for a snack for Easter weekend and decided these would be perfect.
I made them as Julie posted on her blog and while they were a bit salty, we could NOT stop eating them. In fact, my daughter took what was left for her get-together on Sunday night. They are highly addictive.
Somehow, I don’t think Virginia is the hotbed of pretzels since it took forever to find them. Mr. Meat Eater found them eventually. Don’t use the skinny little pretzel sticks, Utz brand makes a bigger stick pretzel ~ plain and buttery.
Click on the link to Julie’s blog for the recipe ~ Julie’s Ranch Pretzels
Happy Cooking!
Banana Bread Muffins
Bananas are not my favorite fruit but I try to eat one a couple times a week since they are so good for you. Consequently, I have lots of bananas that are on their way to yucky.
I came across this recipe while going through some community cookbooks and it turned out to be a great choice. The muffins have great banana flavor and are nice and moist. There is nothing worse than dry muffins. I used cinnamon as my spice of choice since it’s my favorite and using a tablespoon did not make it too cinnamon-y. Mixing up some spices will work as well. Just use your favorite baking spices.
Mr. Meat Eater ate them for breakfast for several days so they do keep for a 3-4 days in a container. I think they would freeze well, too.
Banana Bread Muffins
Muffins:
1/2 cup butter, room temperature
1 tsp vanilla
1 cup sugar
2 eggs
3 ripe bananas, mashed
3/4 cup sour cream
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon, nutmeg, allspice or your choice of spice ~ you can also mix spices
Topping:
2/3 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/3 cup melted butter
Preheat oven to 350º. Grease muffin tins with cooking spray.
Cream the butter, vanilla, and sugar in a large mixing bowl until fluffy. Beat in the eggs. In a small bowl, combine the smashed bananas and sour cream. In another bowl, mix the flour, baking soda, salt and whatever spice/spices you decide on. Blend the dry ingredients into the wet ingredients, alternating with the banana mixture.
Spoon into prepared muffin tins. Sprinkle topping over the top.
Bake 20-30 minutes or until a toothpick inserted in the middle comes out clean.
Topping: Mix all the ingredients together and sprinkle on tops of the muffins before baking.
Makes 12 muffins
Adapted from: Paws-itively Good Chow
Happy Cooking!
Emeril’s Roasted Asian-Style Chicken Wings
Wow were these wings delicious! I’m sorry to say I made them for the Super Bowl and it’s taken me this long to post them. I can be a terrible procrastinator!
These were not hard to make but did take some time and planning around the other things I had in the oven. The only ingredient that might be difficult to find is the mirin. My grocery store happens to have a well-stocked Asian foods section so it was easy for me to find. If you can’t find it, I would just leave it out.
Emeril’s Roasted Asian-Style Chicken Wings
5 lbs chicken drummettes
1 tbsp Emeril’s Original Essence
1 tsp salt
1/2 tsp ground black pepper
2 cups orange juice
1 cup pineapple juice
1 cup sugar
1/2 cup soy sauce (use low sodium if you can)
1/2 cup mirin
2 tbsps grated orange peel
2 tbsps minced garlic
2 tbsps minced fresh garlic
1 tbsp sesame oil
2 tbsps minced green onions
3/4 tsp crushed red pepper flakes
2 tbsps sesame seeds
2 tbsps chopped fresh cilantro (I left this out because it tastes like soap to me)
Preheat oven to 425º. Line a baking sheet with 1-inch sides with aluminum foil.
In a large bowl, season the wings with the Emeril’s Essence, salt and pepper. Toss to coat the wings all over. Place the wings evenly in the foil-lined pan and bake until brown, about 15 minutes.
While the wings are baking, in a large skillet, combine the orange juice, pineapple juice, sugar, soy sauce, mirin, orange zest, garlic, ginger, oil, green onion and red pepper. Over medium-high heat, bring to a boil, stirring occasionally until the sugar dissolves and the liquid has become syrup-y, about 7-8 minutes. Remove from heat and cover the pan with foil.
Remove wings from oven and reduce temperature to 350º. Place wings in a large, heatproof bowl. Drizzle half the prepared sauce over the wings and set the other half aside. Toss the wings in the bowl to coat and toss with sesame seeds. Take the old foil off the baking sheet, reline with foil, place a wire rack on top of the foil, and place the coated wings on the rack. Return to the oven and bake 20-25 more minutes or until cooked through and crispy.
Arrange wings on a serving platter; top with cilantro.
Serve with remaining sauce for dipping.
Makes 4-6 servings.
Adapted from Emeril Legasse in Parade Magazine.
Happy Cooking!
Country~Style Chicken Kiev
This is an old recipe that was in ads in all the magazines back in the late 70s and early 80s I think. I used to make it all the time and like many recipes, I forgot about it.
Lately, bone-in chicken breasts are so huge that I never use them except to roast them for cooked chicken dishes. A couple weeks ago, I spied a package that had almost normal sized pieces in it so I bought it, came home, went through my recipes and found this one again. I love this recipe for some reason. Probably the butter!
The picture is not that great, sorry!
Country-Style Chicken Kiev
2/3 cup butter
1/2 cup fine dry bread crumbs
2 tbsp grated Parmesan
1 tsp basil
1 tsp oregano
1/2 tsp garlic salt
2 bone-in chicken breasts
1/4 cup white wine
1/4 cup chopped green onion
1/4 cup chopped fresh parsley
Heat oven to 375º
Melt butter in a bowl in the microwave. Combine the bread crumbs, Parmesan, basil, oregano, garlic salt. Dip chicken in butter then roll in crumb mixture. Reserve remaining butter.
Place chicken skin side up in ungreased baking dish. Bake for 50-60 minutes or until chicken in thoroughly cooked and no pink remains.
Meanwhile, in a small saucepan, combine the butter, white wine, green onion and parsley. Keep warm over low heat. When chicken is done, pour sauce over the chicken and stick back in the oven for 3-5 minutes.
Serve chicken with sauce spooned over.
Makes 2 servings.
Happy Cooking!
Beefy Chili
I’ve said it before and I’ll say it again ~ I am not a fan of chili. Mr. Meat Eater loves it so I continue to make it using different recipes hoping I’ll find one that I like enough to make again.
This recipe is very different from others in that there are no ingredients like onions, pepper, etc. So in that way, it’s more like a stew I guess. It’s really quite good and super easy to make.
Chili is still not a favorite but I will make it again so that’s something! I found the recipe over at Southern Living.
Beefy Chili
4 lbs beef stew meat
2 tbsps chili powder
2 (6 oz) cans tomato paste
1 (32 oz) container beef broth
2 (8 oz) cans tomato sauce
2 tsps minced garlic
1 tsp salt
1 tsp dried organo
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
Toppings: Tortilla chips, sour cream, cheese, chopped onion, etc., optional
In a Dutch oven over medium-high heat, brown the meat in batches if needed. Remove the meat but leave the drippings in the pot. Add the chili powder and cook, stirring constantly, for 2 minutes. Stir in tomato paste and cook for 5 minutes.
Return the meat to the pot and stir in the beef broth and the next 9 ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Cook until beef is tender.
Serve with cornbread and toppings if desired.
Makes 4-6 servings.
Happy Cooking!
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