BLACK-EYED PEA CHILI

So what do you do with left over pot roast and a can of black-eyed peas? Why, you make chili of course!  I just happened to have all of my normal chili ingredients on hand also.  I prefer Williams Chili Seasoning packet, but I had a coupon for the Mrs. Dash so we gave it a try.  It was okay, but the Mrs. Dash won't become my go to seasoning.

MANY people swear by starting their year out with black-eyed peas for luck.  I'm not a superstitious person, but hey it can't hurt!

As a kid I HATED black-eyed peas, but I recently found the Trappey's brand and they are fantastic! Hubs and I ate them plain and polished off the whole can. In fact they were so good that I can't wait to try their other beans in soups, field peas, navy, black-eyed peas with jalapenos, etc...

BLACK-EYED PEA CHILI
1 can Trappey's Black-eyed peas with bacon
+/- 2 cups shredded left over pot roast
1 can original Rotel tomatoes
1 1/2 cups V8
1 small HUNT'S tomato sauce 
1 tablespoon Frank's red hot sauce
1 package Williams Chili Seasoning packet
salt and pepper, to taste
water to desired consistency*
cheese bread or corn muffins
sour cream and onions to garnish

• Mix together everything except the bread and garnish in a stock pot.
• Bring to a boil.
• Reduce heat and simmer several hours until you can smell the chili calling you to the kitchen.
• Ladle into bowls and garnish.
• Enjoy!

*I use about 2 cups.  I like to start thin and simmer until thick (2-3 hours) to allow the flavors to blend together.

MELT IN YOUR MOUTH BEEF TENDERLOIN, WHIPPED HORSERADISH POTATOES & HOMESTYLE GREEN BEAN CASSEROLE with HERB BUTTER

MELT IN YOUR MOUTH BEEF TENDERLOIN
3 pound beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

•  Preheat oven to 350˚.
• Sprinkle garlic on the bottom of a shallow, glass baking dish and then layer the green onions and mushrooms.
• Place roast on top.  (Be sure NOT to salt the meat!  You will get plenty of salt from the sauce.
• Whisk together the soy sauce, Worcestershire sauce and butter.  Pour over the roast.
• Bake in preheated oven for 10 minutes.
• Turn roast over and continue cooking 45 minutes or until roast reaches 140 degrees.
• Baste every 10-15 minutes for even flavor distribution.
• Let rest 10-15 minutes covered by foil before slicing.

HORSERADISH POTATOES
4 pounds Golden Yukon potatoes, cut into 1 inch pieces
1 cup half and half
1 cup butter, softened
1/3 cup cream horseradish
1 egg
2 + 1/2 teaspoons sea salt
1/2 teaspoon white pepper

• Preheat oven to 350˚.
• Spray a 2 quart baking dish with PURE.
• In a large pot combine potatoes and enough salted water to cover. Bring to a boil and cook until tender.
• Drain potatoes.
• In a large mixing bowl combine the potatoes, 6 tablespoons of softened butter, half & half and, white pepper and 1/4 teaspoon sea salt.
• Beat on medium speed until largest off chunks are smooth.
• Add egg and horseradish mixing until smooth.
• Spread into baking dish.
• Melt remaining butter and drizzle over potatoes.
• Bake 25 minutes or until heated through.
• Increase oven temp to broil for few minutes to brown the top.

HOMESTYLE GREEN BEAN CASSEROLE
1 1/4 pounds fresh green beans; cleaned, trimmed and blanched
1 cup fresh toasted bread crumbs (I use garlic flavored croutons run through the food processor)
3 tablespoons Wondra
3 + 1  tablespoons butter
1 1/2 cups whole milk
1/4 teaspoon white pepper
3 cloves garlic, minced
1 package Hidden Valley Ranch mix
1 large bunch green onions, sliced
1 1/2 cups mushrooms, sliced

• Preheat oven to 350˚.
• In a small saucepan melt 3 tablespoons butter.
• Whisk in flour until golden.
• Add milk gradually while stirring constantly.  Bring to a boil. Reduce heat and continue to stir constantly until thickened.
• Stir in dressing mix and pepper. Set aside.
• In a small skillet melt 1 tablespoon butter.  When sizzling add garlic, stirring until fragrant. Add onions and mushrooms.
• Combine green beans with half of the garlic onion mixture.
• Fold in white sauce to the green beans.
• Pour into your prepared baking dish.
• Combine bread crumbs with the remaining half of the garlic onion mixture and sprinkle over the casserole.
• Bake uncovered 30 minutes.

HERB BUTTER
1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

• With an electric mixer blend together until well blended.
• Form into shape and chill until firm.  (I use an old Tupperware butter tray lined with plastic wrap)
• Transfer to your decorative tray and serve.

MISSISSIPPI POT ROAST

This recipe is floating all over Pinterest and always looks so good I finally had to try it. I wasn't disappointed. It's FANTASTIC!  At the end of the cooking time you have a melt in your mouth roast and gravy too!
MISSISSIPPI POT ROAST
3 pound chuck roast
1 packet Hidden Valley Ranch dressing mix (dry)
1 packet Au Jus mix
6 pepperocini peppers
1 stick butter, sliced into slivers
1 large onion, cut into slivers
1 stalk celery, sliced
2 cups baby carrots, halved
2 large Yukon potatoes, chunked

• Layer the celery, onions and carrots in a 6 quart slow cooker.
• Top with roast.
• Sprinkle the dry mixes over the roast.
• Top with peppers and then butter slices.
• Cook on low 8 hours.

HOBO FOIL STEWS with BUTTER BBQ SAUCE

HOBO FOIL STEWS with BUTTER BBQ SAUCE
2 thick ground beef patties, I used Stater Brother's bacon cheddar patties
1 yukon potato, chunked
1 carrot, sliced
1 Mexican onion sliced thin
salt and pepper to taste
1 tablespoon butter per patty

• Layer 2 pieces of heavy duty foil on top of each other.
• Place the hamburger patty in the center.
• Top with 1 tablespoon butter.
• Spread BBQ sauce around the butter.
• Top with sliced onions.  
• Spread onions and carrots evenly around the meat.
• Fold the foil pieces up around the meat tightly.
• Turn it over seam side down and then seal the 2nd piece of foil.
• Turn them back over so they are meat side down.
• Bring grill to a medium heat, around 225°.
• Place foil packs on grill with lid shut for 10 minutes.
• Turn packets over for 10 more minutes.
• Serve in foil or slide out onto a plate.

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

• In a large saucepan combine all the ingredients except the ketchup. 
• Cook uncovered until sugar is dissolved and all ingredient are well blended. 
• Add ketchup and bring to a slow boil, stirring constantly. 
• Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

Recipes submitted to FOODIE FRIDAY  @ RATTLEBRIDGE FARM

and TATERTOTS & JELLO'S  LINK PARTY PALOOZA

BRAISED BEEF BRISKET COWBOY DIPS

BRAISED BEEF BRISKET COWBOY DIPS
3-4 pound beef brisket
1 tablespoon hickory liquid smoke
5 cloves garlic, minced
1/4 cup lemon juice
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
1 KNORR beef homestyle stock tub 
2 cups hot water

THICK bread slices
slices of pepper jack cheese

• Whisk together the hot water, Knorr stock tub, soy sauce, lemon juice, garlic, liquid smoke and Worcestershire sauce.
• Place brisket in baking dish fat side up.
• Pour liquid over roast and seal tightly with foil.
• CHILL 24 hours.

• Bring baking dish to room temperature.
• Preheat oven to 300°.
• Bake brisket covered for first 4 hours undisturbed.  Cook longer if necessary or  until fork tender.
• Uncover and let stand 20 minutes.
• With 2 forks, shred beef.

• Preheat oven to 400°.
• Place bread with a cheese slice on top on a baking sheet.
• Cook bread pieces 5 minutes or until bread is toasted and cheese is melted.
• Top toast with warm shredded beef.
• Serve with a side of au jus from the beef pan.

Recipes submitted to FOODIE FRIDAY  @ RATTLEBRIDGE FARM

and TATERTOTS & JELLO'S  LINK PARTY PALOOZA

LAYERED TORTILLA PIE

I also found that they now make refried BLACK beans - gotta tell you I'm loving these!
LAYERED TORTILLA PIE
1 cup salsa
1 pound ground beef
homemade taco seasoning
1 can refried BLACK beans
1 can traditional refried beans
8 inch flour tortillas
2 cups Mexican shredded cheese
sour cream
1/2 cup chopped tomatoes

• Brown the hamburger and drain off the grease.
• Add 1/2 cup water and taco seasoning to the hamburger.
• Cook until liquid is absorbed.
• Preheat oven to 400°.
• In a medium bowl mash together the refried beans, 1/2 the salsa and 1/2 the garlic.
• In another medium bowl mash together the refried BLACK beans, 1/2 the salsa and 1/2 the garlic.
• Spray a shallow pie pan with PURE.
• Spread a small amount of sour cream on a tortilla and lay in the bottom of the pie pan.
• Spread with one of the bean mixtures. 
• Add another tortilla and spread with some meat mixture.  Top with a thin layer of cheese.
• Repeat layers until you have about 7 or 8 layers.
• Top with remaining cheese.
• Cover lightly with foil.
• Bake 40 minutes. Uncover and bake 5 minutes until cheese is bubbly.
• Cut into wedges and serve with salsa and sour cream.

Recipes Submitted to:

ITALIAN MEATLOAF CUPS w/ PARMA ROSA PASTA

ITALIAN MEATLOAF CUPS w/ PARMA ROSA PASTA

1 pound hamburger

1 pound Italian sausage
2 bunches green onions, chopped
1 sleeve saltines, crushed
2 eggs
1 can Italian tomato paste
8 oz. shredded cheddar cheese
2 cloves garlic
1 teaspoon sea salt
1 teaspoon white pepper
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke

• Preheat oven to 350 degrees.
• Blend all together.
• I use the mini loaf pans and fill each one 2/3.
• Bake for 45 minutes or until top is crispy.
• Pour off excess fat before serving.
• Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

These are truly greatest hits at our house and welcome leftovers for weekend picnic sandwiches.

PARMA ROSA PASTA
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

• Melt butter in a saucepan.
• Add garlic and saute until fragrant.
• Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
• Whisk in egg quickly and heat through.

Recipes Submitted to:

BAKED MEATBALLS w/ ONION GRAVY

MEATBALLS

1 pound hamburger

1 pound ground pork
2 bunches green onions, chopped
1/2 cup grated Parmesan cheese

1 cup Panko crumbs or crushed saltines
2 eggs

1/2 cup milk
1 teaspoon oregano

1 teaspoon bail
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon white pepper

• Preheat oven to 350 degrees.
• Using your hands blend all the ingredients together.
• Line a cookie sheet with parchment paper.
• Roll meatballs into golf ball size meatballs.
• Bake for 30-45.
• Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

• In a large skillet melt the butter for the gravy. Saute the onions until browned.
• Add the bouillon base, cream sherry and hot water. Bring to a boil.
• Reduce heat, add flour and continue cooking to desired consistency.

MEAT LASAGNA

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced sweet onion
2 cloves garlic, crushed
2 cans diced tomatoes with garlic, oregano and basil
1 (6.5 ounce) cans canned tomato sauce
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles(I like the Barilla no cook)
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. 
• Stir in crushed tomatoes (juice included) and tomato sauce. 
• Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. 
• Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
• In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees.
•  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
• Arrange 6 noodles lengthwise over meat sauce.
• Spread with one half of the ricotta cheese mixture. 
• Top with a third of mozzarella cheese slices. 
• Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. 
• Repeat layers, and top with remaining mozzarella and Parmesan cheese. 
• Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. 
• Remove foil, and bake an additional 25 minutes. 
• Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can't wait to try it on some banana bread and meatloafs.

TEX MEX MEATBALL SOUP

It's cold here and snowing like a banshee so I whipped up some warm (heat and spice) soup to have with some fresh baked beer bread!

TEX MEX MEATBALL SOUP
MEATBALLS
1 1/2 pounds lean ground beef
1/2 pound ground pork
4 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced onion
1 Jumbo Egg
1 cup cooked rice
1 tablespoon bread crumbs
SOUP
2 pounds Roma tomatoes, diced
2 cloves garlic, minced
2 small sprigs of cilantro, minced fine
1/2 small Vidalia onion, diced
1 tablespoon safflower oil
1 teaspoon sea salt
3 cups chicken stock
1 avocado
white cheese or sour cream for garnish

MEATBALLS

• In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
• In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
• Roll into 1 - 1 1/2 inch balls and set aside.

SOUP

• In a sauce pan heat the oil ad add the onions and garlic. Saute' until fragrant.
• Add the tomatoes, cooking for 5 minutes until soft and tender.
• With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
• Return the tomato and chicken stock to the sauce pan and bring to a boil.
• Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
• To serve, place a few meatballs in each bowl and cover with ladles of soup.
• Garnish with a sprinkle of white cheese or sour cream.

BEEF TENDERLOIN

BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce
1/4 cup Worcestershire sauce

2 cloves garlic, minced

1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

• Preheat oven to 350 degrees. 
  
• Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
• Place roast on top of onions.
• Whisk together soy sauce, Worcestershire sauce and butter.
• Pour over the tenderloin.
• Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
• Let meat rest for 10 to 15 minutes before slicing

BEEF BARLEY PASTA SOUP

3 tablespoons butter
1 pound stew meat, in 1/2 inch pieces
flour
1 large carrot, diced
1 large onion, finely chopped
3 teaspoons minced garlic
½ teaspoon oregano
1/2 cup barley
1 cup pasta
1 cup White Grenache Wine
1-28 ounce cans Contadina crushed tomatoes
4-14 ounce cans beef broth*
salt and pepper to taste

• Over low heat melt the butter.
• Stir in carrots and saute until soft. 
• Add onions and garlic sauteing until fragrant.
• Dredge beef pieces in flour.
• Add beef to pan and saute' until beef pieces are browned.
• Add the wine and simmer 10-15 minutes. 
• Add the tomatoes and broth. Stir well and simmer 1 hour or more.
• Add the barley  during the last hour and simmer slow.
• Add the pasta during the last 15 minutes.

*or make your own with 4 1/2 cups hot water and 3 teaspoons vegetable or beef bouillon.

STUFFED SHELLS

STUFFED SHELLS adapted from Weight Watchers
15 large shells, cooked and drained**
1 pound lean ground beef
1 1/2 teaspoon Pampered Chef Italian seasoning
1 medium onion, chopped
8 ounces tomato sauce
1/2 cup water
1 teaspoon beef bouillon granules
3 cloves garlic, minced
2 tablespoons Classico tomato pesto
1 cup shredded cheese

• Brown meat and onion, Drain.
• Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
• Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
• Stuff shells with meat mixture.
• Pour 1/2 of remaining sauce on bottom of the baking dish.
• Put shells on top of sauce.
• Pour remaining sauce over shells.
• Top with remaining cheese.
• Bake at 350 degrees for 30 minutes.

**If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.

CRY BABY BURGERS and ROASTED PAPRIKA POTATOES

CRY BABY BURGERS
1 pound ground chuck
sea salt and fresh ground black pepper to taste
1 small can jalapenos, drained and chopped (save a small amount for the mayo)
1 small can green chiles, drained and chopped
1 tablespoon Worcestershire sauce
2 slices pepper jack cheese
jalapeno mayo (small amount of minced jalapenos whisked into mayo)
caramelized onions - 1 small Vidalia onion, thinly sliced

• Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
• Form into 3 patties. Refrigerate for several hours.
• Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
• Sear and brown patties, turning frequently until cooked through.
• While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
• When burgers are done, top with cheese, mayonnaise and caramelized onions.
• Enjoy!

ROASTED PAPRIKA POTATOES
2 pounds baby red potatoes
sea salt and fresh ground black pepper
Hungarian paprika
1/4 cup melted butter

• Scrub potatoes.
• Boil for 10-15 minutes.
• Drain the potatoes until cool enough to handle.
• Preheat oven to 400 degrees.
• Spray a 9x9 shallow baking dish with PURE.
• Place potatoes on bottom in an even layer.
• Smash each potato slightly.
• Evenly sprinkle with salt, pepper and paprika.
• Pour melted butter evenly over top.
• Bake 30 minutes until crunchy and bubbling.

PO' BOY BEEF WELLINGTON & TASTE and CREATE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog. 

This month my partner is Kat from STUDY FOOD.  She has some really interesting recipes, but I settled on one that my family would eat LOL without asking. "What's in this?"  I get a bit too creative at times so wanted to treat them to a straight forward home style meal.  So I chose her Po' Boy Wellingtons because I just loved the irony of students eating beef wellington, a previously reserved for the rich recipe.  Hubby gave them 2 thumbs up!  They were wonderful and I think I'll make them again using hamburger steaks next time. Even more PO Boy!! LOL

Kat's recipe in black, my adaptations in red:

Beef: Here, I only had bolar (blade) roast - which I cut a 350g steak from. Because bolar has a reputation of sometimes coming out tough - I marinaded it in the juice of two lemons, a tsp of olive oil, salt and pepper for an hour a side - hoping that the acid in the lemon juice would break down some of the fibres while the oil would stop the meat from drying out too much... If you're using rump steak, or another, more tender mean you can leave that bit out...  If using Bolar Beef:  Bake your beef, SLOWLY for 45ish minutes @ 150 degrees while wrapped in foil - this'll make your Beef Wellington a little dryer than strictly desirable (unless you like your meat well done, in which case it'll be just the same as normal....) but it should also make it somewhat more tender than partially or fast baked Bolar.

If using not Bolar Beef:  Before browning the meat I  like to rub a little more olive oil, salt and pepper into each side - just to add flavour.  Brown the meat on all sides over LOW heat. You are only browning the beef NOT cooking it - so don't leave it on the heat for too long! Once all sides of the steak are browned wrap it in foil and leave it to cool before shrouding in pate, mushrooms and pastry...
The purpose of browning the meat first is not only to add flavour but also to prevent it from leaking onto the pastry later.

LOL Kat didn't quite know what my flank steak was all about and I really didn't know what her Bolar beef was about, but I did google it and then set off to buy my meat, but was distracted by the wonderful manager's special markdowns that were going on at the end of my local store's meat counter.  OOH, top sirloin at rock bottom prices - SOLD!

Duxelles: hubs won't eat mushrooms so I had to get creative here.  I had some left over roasted carrots and some sauteed brussels sprouts.  I was making dinner for 3 so opted to make each one a different flavor, but boy did I mess up the kitchen!!
10 grams butter
1 teaspoons oil
1/2 a tiny onion (or shallot, I guess...) diced as fine as you can
3 cloves garlic, minced or very finely diced
80 grams mushrooms - chopped into the finest dice you can manage
1 teaspoons dried, mixed herbs
2 tablespoons milk

• Melt the butter in a frying pan with the teaspoon of oil over LOW heat...
• Briefly fry the onion and garlic until fragrant before adding the finely chopped 'shrooms. When cooking the mushrooms you may notice that they soak up all the butter pretty quickly - keep stirin' 'em over low until they release the butter again and begin to brown. At this point add the dried herbs.
• Continue to fry the mushrooms/onions etc until the pan starts to dry out a little - now pour in the two tablespoons of milk. Cook until as much of the milk has evapourated as you think will happen and the mixture is a dry-ish paste.
• I tip mine out of the frying pan and into a sieve over a bowl - just in case there's anymore liquid to drip off...

Crepes: (Kat advises against cooking these in a bowed pan - it makes life very difficult) I skipped this as I used Pepperidge Farm Puff pastry and this was just more than we needed.
1/4 cup flour
1 egg
2 tablespoons milk
1 teaspoon oil

• Whisk all ingredients together in a bowl and allow to sit for and hour or so. The mix will be fairly liquid - but it will thicken over time.
• Once rested, fry 1/2 of the mix at a time in a non-stick frying pan until cooked through on both sides. Set aside to cool.

Pate: I skipped this too - just more than we needed.
Kat borrowed some homemade pate from a flatmate - she loosely followed this recipe for Chicken Liver Pate from this month's Foodtown Magazine.

Pastry:
Kat used shop bought pastry - because that's what she had! And so did I!

Final Assembly:

• Cut cooked steak into two. I cut them before cooking. 
• Cut pre-rolled pastry square into two.
• Butter, egg or water the edges of your pastry with whatever you have handy... I used egg
• Lay your pancakes on each of the pastry pieces and cut to fit. I omitted.
• Spread half of the pate (I omitted) and half of the duxelles over each of the pastry/pancake halves.
• Plonk steak pieces in the middle and wrap pastry over it sealing all edges/gaps... 
• Place on a cookie rack on a baking tray - seam side down. 
• Make slits half-way through the pastry (purely aesthetical) and brush with egg or butter or milk... I used a butter egg mixture
• Bake @ 220 for 20-30 minutes, until pastry is golden and crispy. I used 400 F.

This recipe was a raving success!! Tasty, yummy and well worth the time and effort to make the 3 different veggies!

PASTRAMI BURGERS

These couldn't have been much simpler and were super tasty!

PASTRAMI BURGERS
1/2 pound ground beef per person
1 slice BOAR'S HEAD pastrami per person
1 green onion, minced per person
1 clove garlic, minced per person
1 slice provolone cheese per person
1/3 cup bread crumbs per 4 burgers
1 JUMBO egg per 4 burgers
salt and pepper to taste

• Mix all ingredients together except cheese.
• Form burgers by hand.
• Chill 2 hours.
• Pan fry or grill.
• Top with provolone cheese and serve.

MOROCCAN BEEF & NOODLES

As always, I saw a recipe that looked reallllllllllllllllllllllllly good.   I stashed it away while I thought about it and then got a bee in my bonnet today and had to make despite the 100 degree heat!  As always I had to make my own modifications for our likes and dislikes, but we loved it.

MOROCCAN BEEF and NOODLES  adapted from Taste of Home

1 1/2 pounds chuck roast, cut into 1 inch cubes
1 leek, sliced thin
6 cloves garlic, minced
1 can fire roasted tomatoes (undrained)
4 tablespoons butter
1/2 cup vegetable broth (I used Better than Bouillon base + water)
flour for dredging
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon cinnamon
2 teaspoons paprika
2 cups wide egg noodles

• Melt butter in the bottom of a saute pan. 
• When sizzling, add leeks and garlic.  Saute until fragrant.
• Toss beef pieces in flour until well coated.
• Add beef pieces to pan and saute several minutes.
• Sprinkle all the spices over the beef and stir well.
• When beef is browned, add broth and tomatoes.  Simmer 15 minutes or so.
• Add noodles and simmer another 10 minutes or so until noodles are tender.

Linked to Cookbook Sundays

TATER TOPPED MEAT CUPCAKES

I recently read Martha's recipe for Tater Topped Mini Meatloaves and thought how neat they were. So, I made them too! :)  Only I made them with the ingredients I had around and I only got 18 of them.

TATER TOPPED MINI MEAT CUPCAKES

made 18

1 pound ground sirloin
1 pound ground chicken
1 box of Stove top Chicken stuffing
1 package KNORR Spring Vegetable Mix
2 eggs
1 cup water
3 tablespoons BBQ sauce

4 cups mashed potatoes
leftover pot roast gravy

• Mix the meat, stuffing mix, broth, eggs and BBQ sauce well and press into muffin tins sprayed with cooking spray. 
• Bake at 375 degrees for about 20 minutes or until done. 
• While the mini meatloaves are cooking prepare mashed potatoes (I used Idahoan brand loaded mashed potatoes). 
• Top each mini meatloaf with mashed potatoes and bake for another 5 minutes just to set the potatoes well. 
• Top with gravy. 

VALENTINE'S DAY ~ WEEKEND OF ROMANCE FOODS

Last weekend we rolled out the Valentine's Day of Romance Menu for 2011 over at OUR KrAzY kitchen, but I needed to write about something fun and upbeat over here and thought I'd share this fun menu with you.  So what did you do for Valentine's Day this year?

Valentine's Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So  awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. At that time I obviously planned on doing the cooking, but unfortunately since I'm still not allowed to cook, he'll be the one preparing the recipes, but all is good and we'll make it work.  I did borrow a few photos from google images since hubby has yet to make the meal, the rest are from my archives, but the recipes are all ours.

STRAWBERRY MARGARITAS  

2 cups crushed ice 

1/2 cup fresh strawberry puree

1 cup tequila 

2 limes, juiced 

Splash Triple Sec 

Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)

• Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. 
• Puree until smooth. 
• Pour into rocks glasses, garnish and serve.

CAJUN SHRIMP COCKTAIL

1 1/2 cups ketchup
1/2 cup chili sauce
3 cloves garlic, minced
2 tablespoons finely minced onion
2 tablespoons prepared horseradish
Juice of 1 lemon (save your rind to make the cute serving dish)
2 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Frank's red pepper hot sauce
1/4 teaspoon fresh ground black pepper
salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled

• I use my mini food processor to mix it all in until well blended.
• Chill for a day or so before needed to allow flavors to meld together.

CAESAR SALAD DRESSING
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Champagne Vinegar
2 tablespoons mayonnaise
1/3 cup canola oil
Sea Salt
White Pepper
Juice of 1 lemon
Minced anchovy fillets (optional - I usually leave them out)

• Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. 
• Add mayonnaise and blend together to form a thick base. 
• In a slow stream add oil. 
• Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. 
• Optional - Add anchovies to dressing to create a deeper, saltier taste. 
  

PARMESAN CHEESE CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

• Preheat oven to 350 degrees. 
• Place bread slices on oven rack and bake until dry and golden. 
• Melt butter in flat bowl. 
• Combine cheeses in flat bowl. 
• Dip first in butter and the cheese mixture. 
• Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
• Cut to desired size*
  

*If I'm in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

GARLIC STEAK

Steak of choice (hubby choose T-bones)

2 cloves of garlic per steak, minced fine

1 tablespoon champagne vinegar per steak

1/2 tablespoon canola oil

sea salt

white pepper

• Pierce each steak with a marinater.
• Whisk together the garlic, oil, salt and pepper to taste.
• Place steak side by side of a large plate.
• Pour marinade over top.
• Turn steak and make sure each is well coated.
• Cover and marinate overnight.
• Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
• Firmly press garlic pieces into the steak.
• Grilled to desired doneness - mmmmmmmmmmmmmmmmmmm, medium rare....
  

TWICE BAKED POTATOES 

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions (tops and all), sliced and divided 

• Preheat oven to 350 degrees.
  
• Bake potatoes in preheated oven for 1 hour or until done through. 
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins. 
• To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 
• Bake for another 15 minutes. 

SOUR CREAM DUTCH APPLE PIE

PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

• Preheat oven to 350 degrees
  
• Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
• In a small bowl sift together the flour, sugar, cinnamon and salt.
• Fold in the sour cream, egg, vanilla and maple extract until well blended.
• Fold the sour cream mixture into the apples until well coated.
• Carefully pour into the pie shell, mounding towards the center.
• Toss together the topping ingredients until well blended.
• Sprinkle topping evenly over the apple mound.
• Lay the pieces of butter all over the top.
• Bake 30 minutes or until apples are tender.
• Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

HOMEMADE VANILLA ICE CREAM
1 cup whole milk
1/2 cup sugar
2 jumbo eggs
2 cups heavy cream
2 teaspoons real vanilla extract

• Warm the milk in a small pan. 
• Whisk the eggs with the sugar in a separate bowl. 
• Slowly add the warm milk to the egg mixture while continuously whisking the mixture. 
• Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. 
• Whisk in the cream and vanilla. 
• Follow your ice cream maker directions for freezing.