Christmas Goodies

I have been doing some baking for our Christmas treat table. This is the first year I have done this. Usually in our small family we make one dessert for Christmas. But that table is one of the things I miss about the big family Christmas in south Louisiana. There was always a spread of sweet Christmas goodies. It might be on the cabinet counter in the breakfast nook or on a folding table or even on a dryer in the laundry room covered in a Christmas tablecloth. But you could always count on being able to pick out a little bit of your favorites for dessert. So this few days before Christmas, I made Candy Cane Blossom Sugar Cookies, Rudolph Peanut Butter Cookies and Barefeet in the Kitchen's Easy Dark Chocolate Almond Fudge. I just can't wait to see them all gathered in the designated goodie spot this Christmas. I hope you have a very Merry Christmas and that you find something sweet at your Christmas gathering.

Goulash

Here is another family favorite. Well not a favorite of dear sister's, as a little girl she would actually scream and cry when Mom served this dish. Back then she didn't like foods mixed together. Everything had to be separate. Yesterday she ate it without a single tear. I guess our taste does mature as we get older. 

This is another recipe from the Ladies Alter Society Cookbook. This Goulash recipe was actually a contribution from my Mother's godmother. The recipe as printed leaves a little to interpretation. No measurable amounts are given for vegetables, just the mention of a small can. So I used my Mother's method for this recipe. 

Now this is what I thought Goulash was until I started seeing recipes for Hungarian Goulash. There is no paprika in this recipe unless you count a trace in the Cajun seasoning. And this in not the American Goulash either. No elbow macaroni here. Although it would be great served over egg noodles. This Goulash is just a delicious soup or stew loaded with veggies and big beef flavor. I guess this is Cajun Goulash? I have never seen written record of a recipe for Cajun Goulash. This just may be the first. [OOPS! I decided to Google "Cajun Goulash" before I hit the publish button.] There are plenty of recipes out there for sausage and rice dishes called "Cajun Goulash" or "Louisiana Goulash". With this new information, I retract my previous statement. This is just my families recipe for Goulash. I hope you will try it. It is very satisfying and very delicious!

Goulash       

Serves 4 to 6

Ingredients

1-1/2 lbs beef stew meat

1 medium-large onion, diced

1 small-medium bell pepper, diced

3 rib of celery, sliced

15 oz. can whole tomatoes, undrained

4 carrots, peeled and cut into 1 inch pieces

15 oz. can whole potatoes, drained

8 oz. can green peas (no salt added), undrained

8 oz. can corn (no salt added), undrained

8 oz. can green beans (no salt added), undrained

Handful of parsley, chopped

Kosher salt, black pepper, red pepper flakes and Cajun seasoning to taste

Directions

Season beef with kosher salt, black pepper, red pepper flakes and Cajun seasoning. Heat a Dutch oven on medium-high heat. Drizzle in a little olive oil and brown beef stew meat. Brown in batches if necessary, do not over crowd the pot. The beef should brown not steam. When brown add onions, bell pepper and celery. Cook until onion begins to soften, then add tomatoes. Cook at a simmer, covered for 20 minutes. Add carrots, potatoes, green peas, corn and green beans. Bring back to a simmer, add parsley and cook on low 1 hour or until beef and carrots are tender. Serve with toasted French bread.

Source: Ladies Alter Society Cookbook - Sacred Heart Church; Norco, Louisiana from Mrs. Marie Portier (my Mother’s Godmother)

Linking to:

My Turn for Us: Freedom Fridays with All My Bloggy Friends

Horrific Knits: Fall Into the Holidays

My Personal Accent: Blog Strut Owl Style

Ms. enPlace: See Ya in the Gumbo

Pork Chops and Rice

This recipe falls in the everyday food category of my family cookbook. It was a bi-weekly meal in my home growing up. It is the only recipe my father would cook if my mother was late from work. To this day, my father still requests this meal for his birthday or father’s day. If you ask me the celery rice is the best part. The pork chops are great too. They will be golden brown when you remove the skillet from the oven. Now the pork is the item that is debated in the family. Dear sister likes thin crispy pork loin chops. Dad likes bone-in pork chops cooked just right. I have to say there is something nice about both. The point is any chop you buy for this recipe will be delicious. If you like moist pork go for a thicker chop or a bone-in chop. Today I used a boneless loin chop and I browned it well on one side. Then flipped them over and turned off the heat. When arranging the pork chops over the rice I put the brown side down. This is how Mom prefers to cook this dish. See this is a very flexible recipe.

Oh I almost forgot! Dad's favorite side with this dish is field peas. Now for me, this is a starch with a starch. Too much of a good thing. But I have yet to come up with a veggie that has been deemed a suitable substitute for him. I think a green salad or some sauteed greens is great. Maybe you can make some suggestions.

Pork Chops and Rice

Serves 4

Ingredients

Olive oil

1-1/2 lbs pork chops (bone-in or boneless)

1 cup rice, dry

1/2 to 1 bunch celery, sliced

2 cups chicken broth

Kosher salt, black pepper, red pepper flakes and/or Cajun seasoning to taste

Directions

Preheat oven to 350. Season both sided of pork chops with salt, pepper and Cajun seasoning. Brown both sides of seasoned pork chops in an oven safe skillet in a little healthy oil. Remove pork chops and turn off heat. Add dry rice in a thin layer. Top with celery then pork chops. Pour chicken broth over everything. Bake for 1 hour or until rice is fluffy. Depending on your oven it may be more like 1.5 hours.

Linking to:
Turnips 2 Tangerines: Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo

Bloglovin

Follow my blog with Bloglovin

Today I am setting up my profile on Bloglovin. If you would like to follow me there that would be great! If you are already following me, I appreciate your support. Thank you for coming here to read the recipes I have to share.

Salted English Toffee Coffee

One night dear sister brought over a Salted Hot Cocoa Mix from Starbucks. It was delicious. The next morning still savoring the salted chocolate goodness, I set out to make a hot beverage of my own. I came up with Salted English Toffee Coffee. It has a nice ring to it doesn't it? It is so delicious. It reminds me of English Toffee candy. If you decide to use real brown sugar you may need to use a little more than 2 teaspoons. When I tried it, it was not toffee tasting or sweet enough. The brown sugar splenda was so much better. I hope you will enjoy this drink all holiday long.

Salted English Toffee Coffee
Serves 1

Ingredients

2 tsp brown sugar splenda*
1 tsp hot cocoa mix*
non-dairy creamer, to taste
pinch of sea salt
1 mug freshly brewed coffee

Directions

Combine dry ingredients in a coffee mug. Pour hot coffee over ingredients stirring to combine.

*Note: I used the teaspoon I use to stir my coffee to measure these ingredients. I used a level or softly rounded spoon.

Linking to:
Turnips 2 Tangerines: Four Seasons Blog Hop
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Horrific Knits: Fall Into the Holidays
My Personal Accent: Blog Strut Owl Style
Ms. enPlace: See Ya in the Gumbo

Mushroom Cheeseburger Soup

You already know I love soup. What you don't know is that one of my favorite burgers is a bacon, mushroom and Swiss burger. Well years ago, I found a Cheeseburger Soup recipe in my apartment newsletter. I have had the recipe for years. It was loaded with beef, potatoes and american cheese. This week I had the idea to turn that recipe into a Mushroom Cheeseburger Soup. It turned out great. Rich and thick almost like a chowder. I love the cheesy mushroom and beef flavors. The Swiss is so different. How many times do you see Swiss cheese in a soup? That being said I am sure there are many melting cheeses that would be delicious in its place. This is a soup worth experimenting with over and over again. Don't be worried about the jalapeno, the soup is not hot and spicy. It is just right, very warm and comforting. So yummy! I hope you will give it a try.

Mushroom Cheeseburger Soup

Serves 4 to 6

Ingredients

1 Tbsp. olive oil, divided

1 lb. lean ground beef

Kosher salt, black pepper and red pepper flakes to taste

8 oz. mushrooms, sliced

1 Tbsp. sherry

1-1/2 cups water

2 cups peeled and cubed potatoes

2 small carrots, finely chopped

1 small onion, chopped

1 jalapeno pepper, seeded and chopped fine

1 garlic clove, minced

1 Tbsp. beef bouillon granules

1/2 tsp. kosher salt

2-1/2 cups 2% milk, divided

3 Tbsp. all-purpose flour

8 oz. Swiss cheese, shredded

1/8 tsp. cayenne pepper

3 slices bacon, cooked and crumbled

Directions

Heat a 3 quart Dutch oven to medium-high heat, drizzle in 1-1/2 tsp. olive oil and crumble in ground beef. Season with kosher salt, black pepper and red pepper flakes. Cook beef until brown and most of the liquid has evaporated. Remove beef from pan and set aside. Drizzle in remaining olive oil and add mushrooms. Season with kosher salt, black pepper and red pepper flakes. Cook mushrooms until they begin to soften and begin to brown. Add sherry to deglaze the pot. Remove from pan and set aside with the beef.

Add next nine ingredients (water through salt) to pot; bring to boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in beef, mushrooms and 2 cups milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce the heat; add cayenne and cheese stir until melted. Serve in soup bowls, garnished with bacon.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Mommy on Demand: Create it or Bake it

Anyonita Nibbles: Tasty Tuesdays

Turnips 2 Tangerines: Four Seasons Blog Hop

Miz Helen's Country Cottage: Full Plate Thursday

My Turn for Us: Freedom Fridays with All My Bloggy Friends

Horrific Knits: Fall Into the Holidays

My Personal Accent: Blog Strut Owl Style

Ms. enPlace: See Ya in the Gumbo

Salmon Eggs Benny

This was a deliciously rich dish. In fact, I think next time I make this I will share it with someone and add a side of grilled or steamed asparagus. It would make a great brunch dish. Both the hollandaise and the gravlax were rich and buttery. This is a wonderful use of the Gravlax Mom and I made over the weekend.

Salmon Eggs Benny

Serves 1 to 2

Ingredients

1 English muffin, fork split and toasted

2 large eggs, poached or over easy
Several slices of Gravlax or smoked salmon

For Hollandaise:

2 Tbsp unsalted butter

1 egg yolks

1 Tbsp water

1 dashes Tabasco

1 tsp lemon juice

Salt and white pepper, to taste

Directions

Toast the English muffins. Poach or fry the eggs as you like them (I like the white set and yolk runny).

Melt the butter in the microwave on high for about 30 seconds. In another microwave bowl whisk egg yolk incorporating 1 Tbsp of  water, lemon juice, Tabasco, salt and pepper. When combined, whisk in the melted butter and place in the microwave. Microwave on high for 15 seconds, whisk well and microwave for another 15 seconds and whisk again. Sauce is ready when thick and pale yellow. Top each muffin with a portion of the gravlax, an egg, and hollandaise sauce. Enjoy!

If you are a Eggs Benedict fan, check out this previous post.

Veggie Eggs Benedict

Recipe Review: Gravlax

My Mom and I have always wanted to try to make cold smoked salmon or cured salmon. I saw Chuck Hughes' holiday special recently where he made Gravlax. It looked easy and very delicious. Well this weekend we gave it a try. 

It turned out so good. The recipe is very simple. You place coarse sea salt and dill in a food processor and chop until the dill is incorporated into the salt. At this point the salt smelled so good. I am going to make some dill salt just to have on hand. It smelled like pickles. I am getting side tracked. Then you mix brown sugar into the salt mixture. Then you cover the salmon with the cure and drizzle with vodka. You do need a lot of counter space to work with the salmon. I used a 9 x 13 Pyrex casserole and that was too small. You really need to use a couple of baking sheets. It is hard to move the salmon once the sugar and salt cure is on it. Once covered in the cure you put the salmon pieces together and cover in plastic wrap. Then you move it to the refrigerator and weight it down with some cans or jars. I used some pickle jars that were in the frig. You let it cure for 24 hours, then remove it, rinse and dry; then slice it. See very easy!

For the recipe go to the Cooking Channel website or [Click Here].

We used the Gravlax to make Smoked Salmon and Cream Cheese Sandwiches. They were delicious. I haven't made Chuck's Mustard Sauce yet. I plan to do that today. I also plan to use the rest of the salmon to make Salmon Eggs Benny and maybe a Lomi Lomi Salad. I will let you know how that goes. All in all this was a great recipe. I will definitely make it again when salmon is on sale. So go check out Chuck's recipe. 

Below are some of my photos of the process.

Shrimp Creole

Mom came over yesterday and we did some cooking. We put some salmon to cure for Gravlax, but that is for another post. We also made Shrimp Creole! I don't know why I have not asked her to cook this with me before? It is so good and so easy! It has to be one of the easiest Cajun recipes I have ever tried to make. I remember her making it when we were little but never assisted in the preparation. Mom's recipe comes from the Ladies Alter Society Cookbook published by the church she grew up in. The recipe is actually one of her childhood friend's mother-in-law's recipes. It was just as I remembered it. Not too spicy, but full of big shrimp and tomato flavor. We were lucky to have frozen shrimp my Nannie and Paran (god-parents) brought us from south Louisiana. They were so much better than any shrimp I can get here. They really made this dish. The only problem I ran into was the batteries on the camera went dead before I could take the glamour shot. I guess I will have to make it again. The things I do for yall. But you have to see the finally product right? If you can't wait til then here is the recipe as originally printed and the way I formatted it. Come back for the pretty pictures real soon.

Shrimp Creole

Serves 4

Ingredients

1 Tbsp. olive oil

1 large onion, chopped

2 stalks celery, chopped

28 oz. can whole tomatoes, crushed or diced

3/4 tsp. Kosher salt, or to taste

1/4 tsp. Black pepper, or to taste

1/8 tsp. Red pepper flakes, or to taste
1/2 tsp. Cajun seasoning, or to taste

2 clove garlic, minced

5 sprigs parsley, chopped

2 sprigs thyme, leaves only

1 bay leaf

3 lbs. shrimp

Directions

Peel and devein the shrimp. Heat oil in saucepan, add onion and brown. Add tomatoes with juice and celery; cook 10 minutes, stirring thoroughly. Add all other ingredients except shrimp. Cook 10 min, then add shrimp. Cook 20 - 30 min. longer or until shrimp are cooked adding a little water if necessary. Cook covered on a low fire, stirring occasionally. Serve over steamed rice.

Source: Ladies Alter Society Cookbook - Sacred Heart Church; Norco, Louisiana from Mrs. Lawrence Vitrano 

*** UPDATE 5.30.2015 ***

For photos of the finished dish click [Here].

Linking to: 

Ms. enPlace: See Ya in the Gumbo

Mommy on Demand: Create it or Bake it

Anyonita Nibbles: Tasty Tuesdays

Miz Helen's Country Cottage: Full Plate Thursday

Tuna Salad

I know everyone has a recipe for Tuna Salad. And their recipe or family recipe is the best. But if you are looking for something different, here is a twist on another family recipe. This is pretty much how my Mom makes tuna or chicken salad. The only difference is I add sweet pickle relish and use Jane's crazy salt. I like the extra sweetness from the relish. I also like the herbs the Jane's crazy salt adds. This recipe work for almost any protein too. I have used shrimp and ham, both were delicious. Be sure to be patient and let it chill in the refrigerator at least 30 minutes to let the flavors blend. It is great as a sandwich or with crackers. I really like to stuff a tomato with it or put a big scoop in a lettuce cup. It makes for a great lunch.

Tuna Salad

Serves 4

Ingredients

12 oz can of chunk light or white tuna in water, drained and flaked

2 eggs, hard boiled and diced

2 green onions, sliced

1 rib of celery, chopped fine

1 heaping tsp dill pickle relish

1 heaping tsp sweet pickle relish

1/2 tsp Dijon mustard

2 Tbsp light mayonnaise

Jane’s crazy mixed up salt, black pepper and red pepper flakes to taste

Directions

Place eggs in a small pot cover with cold water. Bring to boil over high heat. When rapidly boiling turn off heat but leave pot on the burner. Set timer for 12 minutes. Meanwhile place other ingredients except seasoning in a mixing bowl.

When 10 minutes has passed, rinse eggs with cold water. Add ice cubes to pot and fill with cold water to cover. Let rest 5 minutes, then drain and they should peel very easily. Dice or smash eggs with the tines of a fork. Add to mixing bowl.

Mix well and season with salt and peppers to taste. Refrigerate at least 30 minutes to blend flavors. Serve on bread for sandwiches, with crackers or stuffed in a ripe tomato.

Variations:

Substitute can or cooked shredded chicken, shredded turkey, can salmon, crab, shrimp, or finely diced ham for tuna.

Add chopped parsley.

Substitute chopped chives, shallots or purple onions for green onions.

Linking to:
Ms. enPlace: See Ya in the Gumbo

Mommy on Demand: Create it or Bake it
Anyonita Nibbles: Tasty Tuesdays
Carole's Chatter: Food on Fridays - Tuna
My Pinterventures: Summer Salads Party

Wendy's Chili

I found this recipe in one of those emails with a pdf file of copycat recipes. They claim it as the Wendy’s Chili recipe. It is really close to the chain’s recipe, maybe better. I have changed it a little over the years. They used ground chuck, half an onion and 2 tablespoon of celery. I use lean beef and whole vegetables. I really dis-like left over nubbins of veggies left around. It is a really great recipe. I have made it with beef, turkey and venison all wonderful. I even used this recipe as the base for my Smokey Beef and Vegetable Chili. Growing up we always used a chili seasoning packet. I don’t think I could ever go back. This recipe is just as easy and so very good. I hope you will give it a try one day.

Wendy's Chili

Serves 4

Ingredients

Drizzle of olive oil (about 1 Tbsp.)

1 lb. lean ground beef

1 (15 oz.) can of diced tomatoes (liquid included)

1 (15 oz.) can of red kidney beans (liquid drained)

1 (15 oz.) can of pinto beans (liquid drained)

1 (8 oz.) can tomato sauce

1 small onion, diced

1 (4 oz.) can diced green chilies (with liquid)

1 rib celery, chopped

2 Tbsp. chili powder

1/2 Tbsp. ground cumin

1 tsp. kosher salt, or to taste

1/2 tsp. ground black pepper

1/8 tsp. red pepper flakes

1/4 tsp. garlic powder

1 cup water

Directions

Heat a Dutch oven to medium high heat. Drizzle with olive oil and crumbled ground beef into the pot. Brown beef over medium heat breaking into small pieces with a spoon. When beef is brown, add the remaining ingredients stirring to combine thoroughly. Over medium heat, bring to a simmer. Reduce the heat to low, and continue simmering covered 50−60 minutes, stirring occasionally. Serve and enjoy!

Linking to:

Life on Lakeshore Drive: Bouquet of Talent Linky Party

My Plate of Crumbs: Random Recipe Roundup

Call Me PMc: Marvelous Mondays

Ms. enPlace: See Ya in the Gumbo

The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays

Mommy On Demand: Create it or Bake it

Stone Cottage Adventures: Tuesday with a Twist

Ma Niche: Tasty Tuesday

Tumbleweed Contessa: 2014 Super Bowl and Chili Party

Carole's Chatter: Food on Fridays - American Favorites
My Pinterventures: Souper Bowl 2015 Party

Inside Out Egg Roll [Re-post]

Here are the photos I promised. Sister and I made Inside Out Egg Rolls again. We were going to make Spicy Edamame too but sister forgot them at the store. She went to the store with out a list and forgot all about them. Who does not do this? I forget stuff on my list sometimes [Shaking my head in shame]. LOL!!!

The Inside Out Egg Rolls were delicious yet again! It really does taste like an egg roll without the fried skin. This time we added green onions and sesame seeds to the recipe I originally posted [Click here]. This stir-fry is a great quick meal. Next time I think I will add a few shrimp. YUM!

Inside Out Egg Roll

Serves 3-4

Ingredients

1 Tbsp canola oil

1/2 a roll of reduced fat pork or turkey breakfast sausage

1 or 2 garlic cloves, grated

1" piece of ginger, grated
1 bag (16 oz.) Cole slaw mix 

Soy sauce (reduced sodium) to taste

1/8 tsp. Chinese five-spice powder

Salt, white pepper and red pepper flakes to taste

Optional garnishes:
Green onions, sliced
Toasted sesame seeds
Fried Chinese noodles

Directions

Sauté sausage in oil until brown. Add garlic, ginger, and slaw mix; saute until it starts to reduce in size. Add soy sauce, five spice powder, salt and peppers to taste. Sauté a little longer and serve. Garnish with any or all garnishes from above.

Linking to:

Life on Lakeshore Drive: Bouquet of Talent Linky Party

My Plate of Crumbs: Random Recipe Roundup

Call Me PMc: Marvelous Mondays

Ms. enPlace: See Ya in the Gumbo

The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays

Mommy On Demand: Create it or Bake it

Stone Cottage Adventures: Tuesday with a Twist

Ma Niche: Tasty Tuesday

Dizzy Busy and Hungry: Wine'd Down Wednesday

Carole's Chatter: Food on Friday - Quick & Easy