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Wednesday, October 26, 2016

Shipwreck Stew

This is a meal my husband requested. His mother gave him the recipe when he went away to college so that he would eat.  When I first looked at this recipe I was not too sure about it.  The ingredients list did not look like the most appetizing combination.  With that being said, it tasted pretty good (I should know not to doubt my mother in law).  There are not many spices in this recipe so if you want to add some chili flakes to kick it up feel free.

Ingredients:
2 lb Bison or Beef (ground)
1 lb red potatoes washed and sliced
2 onions sliced
1 can mushroom soup
1 can tomato soup
black pepper to taste


Preheat oven to 350
In a 12 in skillet brown meat.  Combine all ingredients and place in a 9 X 9 casserole dish.

Bake 45 min to an hour until potatoes are tender.

Serve with Sour cream and medium cheddar.


Sunday, October 16, 2016

Chicken burgers with Goat Cheese and Sun dried Tomato

I am trying to find alternatives to using beef all the time.  This recipe can either use chicken or turkey but I used ground chicken.  I bought the store brand goat cheese and it was not as strong as other goat cheeses.  When I make it again I will probably add more goat cheese unless I buy a different brand.

Ingredients
4 Hamburger buns
1/3 cup oil-packed sun-dried tomatoes (drained and julienned)
1 tbs oil from sun-dried tomatoes
2 tbs fresh basil chopped
1 shallot finely chopped
1 lb ground chicken
2 oz crumbled goat cheese
1/2 cup panko
1/2 tsp salt
1/4 tsp of pepper

In a large bowl mix panko, salt, pepper, sun-dried tomatoes, basil, and shallot.  Incorporate ground chicken and goat cheese into the bowl.  Knead mixture until it becomes uniform.  Divide to make 4 patties, about 1 inch thick.

Heat the oil reserved from the tomatoes in a 12 inch skillet over medium heat.  Place patties into skillet and cover.  Cook for about 3-4 minutes until slightly brown.  Flip patties and continue to cook until second side is browned.  Reduce heat and cook until burgers register 160 degrees, about 8-10 minutes (flip them half way).

Serve on your favorite bun.  






Sunday, October 9, 2016

Fudge Puddles round 2

When I make fudge puddles I  normally use a peanut butter cookie base.  However, my daughter now goes to a nut free school so I had to come up with another base so that I can take them as a treat for the teachers and kids.  I decided to use the base of a chocolate chip cookie.  I know it would just be easier to make chocolate chip cookies but they just do not look as festive.

Ingredients for the cookies:
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 egg
1 cup butter softened
1 tsp vanilla
2 1/4 all purpose flour
1 tsp baking soda
1/2 tsp salt 

Ingredients for the Fudge:
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1 14 oz can sweetened condensed milk
1 tsp vanilla extract


Heat oven to 375 degrees.
Mix sugars, butter, vanilla and egg in a large mixing bowl.  Once combined mix in flour baking soda and salt.  Drop about 1 rounded tablespoon in greased mini muffin tin.

Bake 8 to 10 minutes or until light brown.
Remove from oven and immediately make wells.  I use a hot sauce bottle and wrap with foil or cling wrap.  Take the bottle and press the center down lightly.  Cool 5 minutes, remove carefully to a cooling rack.

To make the fudge combine all the ingredients in a microwave safe bowl.  Heat for 20 seconds and then stir.  Then heat for 10 seconds and stir.  Continue this process until the filling is smooth.  
Then pipe the fudge into the wells.  Let set for about 2 minutes.