Happy (belated) St Patrick's Day

Yesterday we celebrated St Patrick's Day (even though we are not Irish).  Just something fun to do. I made Corn Beef and Cabbage.  It was great. We did still celebrate some on St Patrick's Feast Day. We had friends over for dinner....the boys enjoyed green macaroni and cheese (as well as their own version of Leprechaun Hunt (as Lego Ninja Warriors).  It was so cute.   They had all the neighbor kids joining in the fun and excitement. (I wish I had a picture of the whole posse,)

Corned Beef & Cabbage

adapted from: http://thefamilyfudge.com/2017/03/08/apple-brown-sugar-corned-beef/

2.25lbs seasoned corned beef

1 1/4 cups apple juice

7 red potatoes, washed and quartered

1 karge onion, (cut into 1/8ths)

3 large carrots, peeled and chunked

1 large head cabbage, chunked

Place potatoes in the bottom of greased crockpot.  Top with carrots. Place corned beef on top of that (fat side up).Onions on top of that. Pour apple juice into the pot. Cook on LOW for 8hours. Then put cut up cabbage top and cook for another 4hours on LOW.

Inside Out Deliciousness

When I was in college, my roommate's Mom would make lumpia rolls (similiar to Egg Rolls).  They were so good. However since going GF I have not been able to enjoy a good egg roll or such. However this recipe was so good. We all enjoyed it.  The boys did not even question why there was cabbage in this...maybe they did not notice. I made the filling for these egg rolls and just served over steamed rice.  Either way, it was delicious.

Inside Out Egg Rolls
adapted from: http://allrecipes.com/recipe/18252/beef-egg-rolls/

1lb ground pork sausage
1 onion, thinly sliced
1/2 t dried minced garlic
2 T soy sauce
1/4 t salt
1/2 t black pepper
2 T white wine
1 t ground ginger
1 bag coleslaw mix (or 1/2 head shredded)
1/4 cup water
1 T oil
1 t sugar
2 T soy sauce
2 T white wine
1/4 t salt
1/2 t black pepper

Brown sausage with onion in a large sauce pot (soup pot works well). Drain some of the fat. Stir in: garlic, 2 T soy sauce, 1/4 t salt, 1/2 t pepper, 2T white wine and 1 t ginger. Simmer until most the water is evaporated.  Stir in rest of the ingredients.  Simmer until all liquid is evaporated and cabbage is wilted (crisp tender).  Serve over rice.

Shocked & Surprised

The other night I had small cabbage head that was about to turn nasty in the fridge.  I thought I would try making something with pork and apples to go with it.  Everyone enjoyed it...so perfect and delicious.

Pork Chops, Apple, Onion and Cabbage Skillet
adapted from: http://findingtheweigh.com/main-dishes/beef-lamb-pork/pork-chops-with-cabbage-apple-onion/

1.5 lbs pork chops (thin boneless ones)
4 cups cabbage, shredded
1 onion, diced
1 apple, cubed
1 T garlic
1/4 cup apple juice
Season-All

Sprinkle pork chops on both sides with Season-All.  Quickly sear in a scorching hot pan. Remove to a plate.

In the same skillet heat some bacon grease/butter/olive oil.  Saute onions with garlic.  Toss in the apple when the onions start softening.  Add cabbage and cover; let soften (stirring occasionally). Next add pork chops, add apple juice.  Lower the heat. Cover again and cook about 15minutes until pork registers 165.

Perfect Pairing

A few nights back I made a delicious coleslaw to go with our delicious BBQ'd chicken and steamed rice. I had no time to chill a coleslaw recipe ahead of time.  I found this one; it was perfect.  No chilling required before serving.  It was the perfect combination.

Apple Coleslaw
adapted from: http://www.barefeetinthekitchen.com/2015/05/cranberry-apple-coleslaw-recipe.html

1 (10oz) bag Angel Hair Cabbage
1 apple, chopped (I used a gala-I think)
1/2 cup Craisins
2 1/2 T mayonnaise
1 T lemon juice
1/2 T honey
salt/pepper, to taste

In a small bowl whisk together mayonnaise, lemon juice and honey.  Add salt/pepper, if desired.  In a large bowl put cabbage, apple and Craisins.  Toss with dressing.

Special Salad...For A Special Day

Happy Mother's Day to all moms out there, especially my own.  I was fortunate enough to celebrate with both my mom and mother in law this year. My dear husband made this salad for our meal.

Coleslaw
adapted by: http://www.foodnetwork.com/recipes/emeril-lagasse/delta-cole-slaw-recipe2.html

1 head of green cabbage, thinly sliced and chopped
2 apples, peeled and chopped fine
1/2 large onion, shredded
1 1/2 cups shredded carrots
1 cup apple cider vinegar
1 cup sugar
2 t kosher salt
pepper
1 t dry mustard
2 t celery seeds
1/2 cup vegetable oil

In a large (non-metal) bowl, add cabbage, apple, carrots and onion.  Cover and let rest for an hour. in the fridge Drain any liquid.  In a small saucepan heat vinegar, sugar, salt, pepper, mustard and celery seeds; stir until sugar dissolves.  Stir in oil. Toss with cabbage mixture.  Cover again and let chill for another 2-3 hours. Drain any excess liquid.  Stir. Serve.

Roasted & Toasted

Cabbage is one of those vegetables that one either loves or hates.  I am definitely a lover of it. Recently I made this recipe...it was so tasty. I think I could survive off this recipe. It was awe-mazing.

Oven Roasted Cabbage

adapted from: http://paleoleap.com/oven-roasted-garlic-cabbage/

1 small head cabbage, sliced (or wedged)

olive oil

garlic, minced

salt/pepper

Preheat oven to 400.  Place parchment paper on lipped cookie sheet with cabbage pieces.  Drizzle with olive oil.  Spread minced garlic over all (about 1 t per piece). Sprinkle with salt and pepper. Roast 40minutes until lightly browned. 

Hearty Skillet Meal

A while back my sister shared this recipe with Mom and I. She had received the recipe from her mother in law. Great meal.  The boys thought the meat and noodles were great, but once they tasted the sauerkraut - it was a different story.  My husband and I really enjoyed this.

Sausage Sauerkraut Skillet (now say that 10x fast)
sister & her mother in law

12oz dry spaghetti noodles, cooked until al dente
3 T olive oil (I used part butter)
1 onion, chopped fine
1 bell pepper, diced
2 garlic cloves
1 lb kielbasa sausage, coined
12oz sauerkraut (drained and rinsed--oops forgot to rince)
2T Dijon mustard
1/4 cup white wine

Saute onion and pepper in a large skillet with the oil.  Toss in kielbasa brown slightly then add garlic and sauerkraut.  Stir in Dijon and pasta.  Lastly add wine.  Cook until all the liquid is gone and heated throughout the dish.  Serve immediately.

Perfectly Delecatable & Moist

For my husband's birthday celebration I made some pulled pork sandwiches.  They were out of this world good.  I had enough leftovers for one last sandwich...they must have been a hit all around.  I served these on toasted Texas Toast and coleslaw.  Today is his Baptismal anniversary....perfect celebration topper.

Slow CookerApple Cider Pulled Pork
adapted from: http://www.gimmesomeoven.com/slow-cooker-apple-cider-pulled-pork/

3.5lbs pork shoulder/loin
1 onion, sliced
1 bottle HARD cider

Place all ingredients in a greased crockpot.  Cook on LOW for about 8-12 hours.  About 2 hours before serving, drain and shred meat. Pour in another 1/2 bottle of HARD cider. Dump in a bottle (18oz) of your favorite BBQ sauce. Rinse bottle with the other half of the HARD cider. Stir together. Let simmer together in the crockpot.

Coleslaw
adapted from: http://www.kingarthurflour.com/blog/2011/06/10/sams-pulled-pork-coleslaw-heaven-on-a-bun/

1/4 cup sugar
1/4 t celery seed
1/2 t salt
1 small squirt yellow mustard
3/4 cup mayonaisse
2 1/2 T vinegar
1 bag coleslaw mix

Mix all ingredients (except coleslaw mix) in a bowl.  Add coleslaw mix; toss until thoroughly coated. Refrigerate at least 4 hours so flavors can marry.

Perfect Succlent Dish

Today is my daddy's birthday.  Happy Birthday, Dad! I love you.  Thank you for your generossity now and throughout the years.  My mom is going to make a delicious pork roast for our dinner tonight...yum yum. I made this recipe about a month ago. It was perfect.  . I am bringing a delicious red cabbage side dish.

Roasted Pork with Apples and Onions
adapted from: http://leitesculinaria.com/96812/recipes-roast-pork-loin-apples-onions.html

1 1/2 pork loin, boneless of course
2 medium red onion, chunked
3 apples, chunked
3 T olive oil (divided)
1 t salt (divided)
1/2 t ground black pepper (divided)
2 garlic cloves, minced (divided)
1 t dried thyme (divided)
2 t fennel seeds, crushed

Place half the onions and apples in the bottom of a greased crockpot.  In a mortar and pestle combine half each of the following salt, pepper, garlic, thyme and fennel; set aside in a pie plate. Rub pork loin with half the oil.  Roll pork loin spices. Place in crockpot on top of onions and apples. Drizzle with remaining olive oil and sprinkle with remaining spices/herbs.  Cook on LOW for 8hours until temperature reaches at least 165. (Alternately you can roast in the oven at 400 for 45 to 60 minutes.) Serve with mashed potatoes and steamed broccoli.

German Red Cabbage
adapted from: http://www.tasteofhome.com/recipes/german-red-cabbage

1 medium onion, sliced
1 unpeeled apple, sliced
1 medium red cabbage, shredded
1/3 cup sugar
1/3 cup white vinegar (I will use cider vinegar)
3/4 t salt, optional
1/4 t pepper

Place all ingredients in a Dutch oven. Cook until softened, about an hour.

BBQ Before Its Too Cold

This morning I woke up to rain...oh lovely fall (even though it did get sunny later) . Yesterday I was prepared to make a last of summer dish. I thought pulled pork (with BBQ sauce), coleslaw and french fries sounded good. Good thing too since the pork required the crockpot.

Pulled Pork
adapted from: http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/

3 T paprika
1-2 T salt
2 t black pepper
1 t cayenne (I used about 1/2 t red pepper flakes)
1 t garlic powder
1 t onion powder
1/2 t thyme
1/2 cup honey
1/4 cup red wine vinegar
3 T olive oil
1 large onion, sliced thin
3 1/2 pork shoulder, boneless

Combine all spices with honey, vinegar and oil; forming a paste. Place onion slices in the bottom of a greased crockpot. Put pork on top of that; topping with the spice paste.  Cook on LOW 7-9 hours.  Shred. Top with BBQ sauce if desired.

Coleslaw
adapted from: http://www.bettycrocker.com/recipes/creamy-coleslaw/ab0253d2-664d-48ba-9965-202d03aec5e6

1/2 cup sour cream (Greek yogurt works well)
1/4 cup mayonnaise
1 T sugar
2 t lemon juice
2 t Dijon mustard
1/2 t celery seed
1/4 t salt
1/4 t pepper
4 cups shredded cabbage/coleslaw mix without dressing (1 bag)

Mix all ingredients (minus cabbage) in a bowl thoroughly.  Stir in cabbage mix; covering all of it.  Cover with plastic wrap and refrigerate at least an hour.

Have You Found Nemo Yet?

We have.  My boys love the Pixar movie, "Finding Nemo."  It is one of our all time favorites (The boys were not sad that we were eating Nemo for dinner). About a month ago my sister in law shared a recipe for fish tacos. They are really tasty from the local taco shop; I thought I would try her recipe. I omitted the mango salsa, as I don't appreciate that taste (but served it on the side, since my husband likes it). I liked the idea of the fish being baked (as opposed to fried). I did adapt the recipe to be gluten free. It was still tasty.

Fish Tacos with Creamy Slaw
adapted from: http://beautifulmess46.blogspot.com/2014/03/baked-fish-tacos-with-creamy-slaw-and.html

Fish
1 pound white fish (cod, cut into smallish chunks)
2 T lime juice
1/4 cup olive oil
1/2 t salt
1/2 t ground mild curry
2 garlic cloves, minced
Marinade fish for a few hours (24 max) in fridge.

Breading
1/2 cup rice flour/cornstarch
1/2 t garlic powder
1/4 t pepper
1 1/2 cups crushed potato chips
2 eggs, beaten
Drain fish.  Dip in flour, garlic, and pepper. Then eggs. Coat with chips. Place on a well greased foiled lined baking dish.  Lightly spray with cooking spray.  Bake at 450 for about 15minutes.

Slaw
1 package angel shredded cabbage
1/4 cup mayo
2 T cider vinegar
2 T honey
2 T lime juice
salt/pepper
While fish bakes, combine all slaw ingredients.

Layer in tortillas: fish,, slaw and other taco toppings (Black beans would go well with this.)

Light & Tasty As Well As Cool & Refreshing

With the weather being so warm lately, I have not really had the energy to do much cooking.  Salads are a great refreshing meal after a long warm day as long as they are well-chilled).  Here are two recipes we tried lately....they are so good.

Coleslaw
adapted from: http://smittenkitchen.com/blog/2006/11/not-your-mamas-coleslaw/

1 small head green cabbage, shredded (did this in my food processor)
7 baby carrots, shredded (ditto)
1 cup mayonnaise
2 T Dijon mustard
1 1/2 T whole grain mustard (the grainy gritty stuff)
1 T apple cider vinegar
1/2 t celery seed
1/4 t salt
1/2 t pepper

Mix veggies in a bowl.  In another bowl combine remaining ingredients to make dressing. About an hour or so before serving time, mix dressing into the veggies.  Cover and refrigerate.

Black Bean Salad With Grilled Chicken Breasts
adapted from: http://www.mccormickgourmet.com/Recipes/Main-Dishes/Spicy-Black-Bean-Salad-with-Chicken-and-Roasted-Cumin-Vinaigrette.aspx

Dressing: whisk together in a bowl
1/4 cup olive oil
3 T cider vinegar
1 t mojito lime grill mates seasoning (I marinated my 2 thin sliced chicken breasts in 2T of this mix with with 1/3 cup each water and white vinegar overnight - then grilled & chopped)
2 t dried cilantro
1 t cumin
1 t Dijon mustard
1/2 t garlic powder
pepper
salt

chicken breasts (see above note)
8oz cherry tomatoes, sliced (I omitted)
1 (15oz) can black beans, rinsed and drained well
1/2 cup chopped bell pepper
1 cup corn kernels (I used frozen)
1/2 cup chopped red onion

Combine chicken, tomatoes, beans, pepper, corn and onion in a bowl.  Toss with dressing.  Cover and refrigerate.  Chill.

Super Easy & Delicious

We love cabbage around here (at least husband and I do). I like venturing out and trying new things every once and awhile. I found this recipe and it was so good. We have not tried it with the dipping sauce, since we really don't care for horseradish that much. It is good just the same. I have leftover filling so I am going to make the second recipe this weekend, if all goes well.

Crescent Cabbage & Beef Bundles

adapted from: http://www.pillsbury.com/recipes/crescent-cabbage-and-beef-bundles/820fa315-6b6c-42b7-820a-e52539fa6e65/

1 lb ground beef, browned with 1/3 cup chopped onion (rinse and drain)

2 cups shredded cabbage (I use the coleslaw mix)

1/2 t salt

1/4 t pepper

1/2 cup shredded Cheddar cheese

2 (8oz) cans crescent dinner rolls

Preheat oven to 375. Brown meat with onion. Rinse and drain. Add cabbage and seasonings. Stir until cabbage is crisp/tender. Cool. Add cheese. Separate dough into 16 triangles or 8 rectangles. Add some filling roll up. Place on greased cookie sheet and bake for about 20 minutes until golden brown.

Cabbage Goulash

adapted from: http://www.tasteofhome.com/recipes/Cabbage-Goulash

1 lb ground pork sausage

1 lb ground beef

1 large onion, chopped

1 (28oz) can diced tomatoes

1 (6oz) can tomato paste

2 T cider vinegar

1 T chili powder

1 t garlic powder

1/4 t red pepper flakes

10 cups shredded cabbage

Brown meats and onion in a large pot. Drain. Add the rest of the ingredients. Boil. Reduce heat; simmer, uncovered for 15-20 minutes until cabbage is tender. (I sprinkle with shredded cheddar cheese and dollop on some sour cream on top.)

The Love Of The Skillet Part 3

I guess I am on a skillet meal kick. I love how quick, easy and yummy these dishes are. I have not found one yet that I do not enjoy. BAP and SSP love the pierogies in this mouth-watering meal.

Sausage Pierogi Skillet

adapted from: http://www.tasteofhome.com/recipes/Sausage-Pierogi-Skillet

1 package (16.9 oz) frozen potato and onion pierogies

1 package (14 oz) smoked sausage, coined

2 T butter

2 T canola oil

1 medium onion, sliced

1 package (14 oz) coleslaw

Cook pierogies according to package directions; keep warm. Meanwhile in a large skillet cook sausage in 1 T butter and 1 T oil for 2 minutes. Add remaining ingredients; cook until coleslaw is wilted. Add pierogies. Toss together. Warm throughout dish.

In Remembrance...

Our friend George loved cooking in the kitchen; God rest his soul. There were a few things he made; he made them well. His food was just good old comfort food. I am thankful I received his recipe for Golomki (Polish Cabbage Rolls). We often honor George on his birthday and his birthday into Heaven with this meal (even if the 2 days are just a week apart). It is sooo tasty. This recipe is in George's own words. Gotta love the sarcasm and love he put into writing it for me. 

We love you, George!

Golomki (pronounced gwompki)

Cook the cabbage (1 head) in a large pot (of boiling water). Slice around the spine of the cabbage and remove the outer leaves. It is a good idea to place the scalding hot cabbage in a sink of cold water while doing this.

Put the uncooked portion back into the pot and repeat the process until all the leaves are cooked soft enough to roll. Cut the spine from all the leaves. Briefly, sit back and admire your work.

Mix well, 1 lb. of ground beef, 1 1/4 cups (raw) rice and 1 T of salt. Get your fingers into it and squish for about 5 minutes, or until all the rice is evenly blended into the mixture.

Lay out the cabbage leaf, and fill with just enough to ground beef and rice so that you can roll the cabbage around the mixture at least 1 1/2 time (you will be about to estimate the proper amount after you have done it several times).

Start rolling the cabbage until the leaf is at least half way around. If you are doing this at night, stop for a moment and gaze at the stars. Reflect on the vastness of the universe. Consider your own significance. Fold the sides of the cabbage up over the top, and continue to roll. Place completed golomki on the counter, folded side down.

Under no circumstances use super glue to seal the cabbage. While this will effectively hold the golomki together, the finished produce will taste like crap and make you sick.

Place your little creations in a pot, folded side down. Stack them tightly together, and fill the pot will just enough water to cover them. Depending on your addiction to salt, add about a teaspoon or so for each pound of beef used.

Bring to a rolling boil. Lower to a high simmer and cover the pot. If the water starts boiling over the top, lower a bit more (once again, with practice comes perfection). Simmer for about an hour. That's it!

You might consider placing a small golomki or two on top the top to test for doneness.

MY OWN IMPORTANT NOTE: the salt is crucial in this recipe. I skimped on it the first time; don't do it even though you are tempted to do so.

Serve with tomato soup (to pour over top), white rye bread and butter. Oh, my mouth is watering. I think I will have to get the ingredients and make these next time I get a chance to go grocery shopping.

CROCKPOT VERSION:
Place a few cabbage leaves on bottom of a greased crockpot.  Layer the cabbage rolls in crockpot. Place leftover little leaves on top.  Combine 1 1/2cups cabbage water mixed with 1(6oz) can tomato paste.  Pour over all.  Cook on HIGH for 2hours then LOW for 5hours.