©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Deep Dish Steak and Vegetable Pie

Victoria picked the recipe out of a Better Homes and Garden, Ultimate Casserole magazine a little while ago. I just need to stop by Sweetbay and pick up a couple things for it so it can be dinner tonight.

1/2 of a 15oz package rolled refrigerated unbaked pie crust (1 crust)
3/4 cup beef broth
1 tsp dried marjoram, crushed
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
2 medium parsnips, peeled and cut into 1/2 inch pieces
2 small carrots, thinly sliced
1 medium onion, chopped
2 17 oz packages refrigerated cooked beef roast au jus
1 cup half and half or light cream
1/4 cup all purpose flour
3/4 cup frozen peas

Let refrigerated pie crust stand according to package directions.

Preheat oven to 400. In a large saucepan, combine broth, marjoram, garlic, salt and pepper. Bring to boiling. Stir in parsnips, carrots and onion; reduce heat. Simmer, covered for 10 minutes.

Remove meat from containers, reserving juices. Cut meat into 3/4 inch pieces; set aside. In a small bowl, combine the 1 cup half and half and flour; gradually stir into vegetable mixture. cook and stir until thickened and bubbly. Stir in meat, meat juices, and peas; heat through. Remove from heat; cover and keep warm.

On a lightly floured surface, roll pie crust into a circle 2 inches larger than the diameter of the top of a 10 inch deep dish pie plate or 2 quart casserole. Transfer meat mixture to the ungreased pie plate. Center pastry on top of the meat mixture. Trim pastry 1 inch beyond edge of pie plate. Turn pasty under and flute to edge of pie plate. Cut small slits in top of pastry to allow steam to escape.

Bake, uncovered, for 25 to 30 minutes or until crust is golden. Let stand for 15 minutes before serving. Makes 8 servings.


Country Style Pork Loin

I had put a sticky note in one of my Taste of Home magazines for Country Style Pork Loin, so I went digging through the freezer, I found a 5 pound pork loin. It is down defrosting in some cold water.

1 boneless whole pork loin roast
1/2 cup all purpose flour
1 tsp onion powder
1 tsp ground mustard
2 tbs canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.

In a large skillet, brown pork in oil over medium high heat on all sides. Transfer to a 5 qt slow cooker. Pour broth over pork. Cover and cook on low for 5 to 6 hours or until tender. Remove pork and keep warm.

For gravy, strain cooking juices and skim fat; pour 2 1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.


Sausage and Pepper Po'Boy

Dinner tonight will be Sausage and Pepper Po'Boy sandwiches from Emeril's new cookbook 20-40-60.

2 tbs olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cups sliced yellow onions
2 tsp Emeril's Original Essence
1 tsp dried Italian herbs
1 pound mild Italian sausages, removed from casings and crumbled
1/2 cup mayonnaise
1 tbs Louisiana hot sauce or other red hot sauce
1 loaf soft French bread, cut into four 6 inch sections, each section sliced in half horizontally
4 oz sliced provolone cheese

In a large saute pan, heat olive oil over medium high heat. When the oil is hot, add the bell peppers, onions, Essence and Italian herbs. Cook until the vegetables have softened, 4 to 5 minutes. Transfer the peppers and onions to a paper towel lined plate.

Add the crumbled sausage to the hot pan and cook until the meat is cooked through and lightly browned, about 5 minutes. Set aside.

Preheat broiler.

In a small bowl combine the mayonnaise and the hot sauce.

To assemble the po-boys, spread the cut sides of each piece of bread with spicy mayonnaise. Divide the sausage evenly among the 4 bottom pieces of bread, then top evenly with the peppers and onions. Arrange cheese slices over the filled bottom halves and over the cut side of each top portion.

Place the sandwich halves on a baking sheet, cheese sides up, and heat under the broiler just until the cheese melts, 1 to 2 minutes. Press halves together and serve immediately.


New York Style Focaccia Sticks

Oh my...I love Bagel Chips by New York Style. Well they now make Focaccia Sticks, you must try them!!!

Here is a link to the New York Style Focaccia Sticks. I am currently munchin on the Roasted Garlic & Herb. They were really great last night with hummus.

Beef Barley Stew

Victoria picked this recipe out of a Taste of Home magazine this morning and I just put this in the crock pot.

1 1/2 pounds beef stew meat, cut into 1 inch pieces
1 medium onion chopped
2 tbs canola oil
4 cups water
1 can (15oz) tomato sauce
5 medium carrots, cut into 1 inch pieces (I used up some frozen carrots)
1 celery rib
2 tsp salt
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp pepper
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn thawed
3/4 cup medium pearl barley.

In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5 quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.

Cover and cook on low for 4 to 5 hours. Add the beans, corn and barley; cover and cook on low for 2 hours longer or until barley, beef and vegetables are tender.

Prosciutto wrapped mozzarella and basil

I also made these for after Marcel's meeting.

8 thin slices of Prosciutto (preferably imported), halved lengthwise
8 large basil leaves torn in half
8 small fresh mozzarella balls, about 1 inch in diameter, halved
8 grape tomatoes or cherry tomatoes, halved
Kosher salt and freshly ground black pepper
2 Tbs extra virgin olive oil

Arrange 8 slices of Prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and tomato half, matching cut sides to make a ball. Season very lightly with the salt and generously with the black pepper and then roll up the balls in the Prosciutto. Secure each with a toothpick and set on a platter.

Repeat with the remaining ingredients. Drizzle with the olive oil and serve.


Inside Out Spaghetti Pie

This is dinner tonight, it is from the Better Homes and Garden Ultimate Casserole magazine.

1 (5oz) can evaporated milk
1/2 cup dry bread crumbs
1 small onion, chopped (1/3 cup)
1 tsp salt
1 tsp dried Italian seasoning, crushed
1/4 tsp black pepper
1 pound lean ground beef
4 oz dried spaghetti
1 tbs butter
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1 (8 oz) can pizza sauce
1 cup shredded Mozzarella cheese

Preheat oven to 350. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees). Carefully tilt dish and drain off the fat into a heatproof container.

Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.

Spread half of the pizza sauce over the meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Place the spaghetti mixture on top of that layer. Top with remaining pizza sauce and the remaining 1/2 cup of mozzarella cheese.

Bake, uncovered, about 20 minutes or until heated through. If necessary, cover edges of meat mixture with foil to prevent overbrowning. Let stand 15 minutes before serving. Makes 6 servings.


Berry Encore

Here is another recipe from my Cocktail Time book by Sandra Lee. This one was much better than the PB&J Martini.

1 ounce blueberry vodka, Smirnoff
1/2 ounce orange liqueur, Grand Marnier
1 splash sweetened lime juice
ice cubes
fresh blueberries

In a cocktail shaker, combine vodka, orange liqueur, and lime juice. Add ice; cover and shake until very cold. Strain into a chilled glass. Garnish with fresh blueberries.


Hot Dates

This recipe also come from Sandra Lee's Cocktail Time book. These came out really good!

1 pkg (8 oz) pitted dates (Sunsweet brand)
1 can (15 oz) pineapple chunks drained ( I cut them in half so maybe the tidbits would have been better)
1 pkg (16 oz) bacon, cut in half. I wouldn't suggest a thick cut bacon.

Preheat the broiler.

Soak wooden toothpicks in water for about 15 minutes.

Cut a slit in each date; stuff with a pineapple chunk into each slit. Wrap each date with a half slice of bacon. Secure with a soaked toothpick.

Place bacon wrapped dates on a baking sheet. Broil dates 6 inches from the heat for 3 to 5 minutes or until bacon is crisp on all sides, turning occasionally. Drain on paper towels. Serve warm.

PB & J Martini

Marcel bought me Cocktail Time by Sandra Lee for Christmas. The book is broken up into months and I figured I should try something from January. I love fruity martinis so here is the PB & J Martini

Ice cubes
1 oz Raspberry flavored vodka, Smirnoff
1 1/2 oz hazelnut liquer
1 1/2 oz purple grape juice
Fresh raspberries

Fill cocktail shaker with ice. Add all the ingredients and shake vigorously. Strain into chilled martini glass. Garnish with raspberries.

Ok this is way funky even for my taste. It is good, but I don't think I could drink more than one.


Italian Chicken Bracciole

Italian Chicken Bracciole is what I made for dinner, sorry no picture :o( I found the recipe in the Betty Crocker, Best Loved Casserole magazine.

4 slices of bacon, chopped
1/2 cup chopped onion
1 clove of garlic, chopped
1/4 cup Italian style bread crumbs
1/4 cup grated Parmesan Cheese
2 tbs chopped fresh rosemary leaves
1 egg
6 boneless skinless chicken thighs
1 tbs olive oil
1 tbs butter
1 14.5 oz can diced tomatoes with Italian herbs, undrained
3 tbs tomato paste

Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.

Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.

Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.

To complete the meal, serve with hot cooked pasta. (I used mini bow ties)


Chicken and Cornbread Stuffing Casserole

I just finished making this for dinner. After I took the picture, I snitched a bite and it is pretty yummy.

I found the recipe in a Betty Crocker magazine called, Best Loved Casseroles.

1 can (10 3/4 oz) condensed cream of chicken (or celery) soup
3/4 cups milk
1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed and drained. (I just used regular mixed frozen veggies)
1/2 cup finely chopped onion
1 teaspoon poultry seasoning
2 cups cut up cooked chicken (I sauteed it for more flavor than boiled chicken)
1 1/2 cups cornbread stuffing mix
1/8 teaspoon pepper
Paprika, if desired

Heat oven to 400. Spray a 3 quart casserole dish with cooking spray.

In a large saucepan, heat soup and milk to boiling over high heat, stirring frequently. Stir in mixed vegetables, onion and poultry seasoning. Heat to boiling, stirring frequently; remove from heat. Stir in chicken and stuffing mix.

Spoon mixture into casserole dish. Sprinkle with pepper and paprika. Bake uncovered for about 15 minutes or until hot in the center.

Apple Cinnamon Rolls

I am creating a new cinnamon roll recipe this morning and I hope it comes out ok.

1 cup milk, warmed for about 30-45 seconds in the microwave
1 large egg, slightly beaten
4 tablespoons butter, softened
3 1/3 cups bread flour
1/2 teaspoon apple pie spice
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons bread machine yeast

For the filling
6 tbs unsalted butter, melted
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup toasted and chopped pecans
1 cup chopped dried apples (sprinkle on top of filling)

Add the ingredients to your bread machine as recommended by manufacturer. Program for the bread cycle. When cycle is done, place dough on floured surface and let it rest for about 1o minutes.

Make the filling.

Roll dough into a rectangle, about 15x10-inches. Spread the filling all over the dough leaving a 1 inch border by the edges. Sprinkle the 1 cup of chopped dried apples over the filling.

Start at the long side and roll tightly. Press the seams together and place seam side down.

Cut roll in half, then into 6 more slices.

Place in a greased 13x9 baking dish.

Cover and let rise in a warm place for 45 minutes.

Preheat oven to 375. Bake for 20 to 25 minutes or until golden brown.

Cool in the pan.

All ready to rise

All done rising, now ready.

All out of the oven, the only problem was that some of apple pieces got burnt.

I put a little glaze on it.

I had to test one out and it was very good!!


Baked Chicken Cordon Bleu

This is what I made for dinner tonight. It came from my Better Homes and Garden, Ultimate Casserole magazine.

2 6-ounce packages long grain and wild rice mix
2 cups sliced fresh mushrooms (skipped these)
1/4 cup sliced green onions (used sweet onion instead)
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups half-and-half or light cream
1/2 cup shredded Gruyère cheese (2 ounces)
2 tablespoons dry sherry (optional)
6 skinless, boneless chicken breast halves (about 2- 1/2 pounds total)
3 ounces Gruyère cheese, cut into 3x1/2x1/2-inch sticks
6 very thin slices Black Forest ham or country ham
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
2 tablespoons water
1-1/2 cups panko (Japanese-style bread crumbs)
1/4 cup vegetable oil

Preheat oven to 350 degrees F. Prepare rice mixes according to package directions. Spread cooked rice in the bottom of an ungreased 3-quart baking dish.

Meanwhile, for sauce, in a medium saucepan, cook mushrooms, green onions, and garlic in hot butter over medium heat until tender. Stir in the 2 tablespoons flour. Gradually stir in half-and-half. Cook and stir until thickened and bubbly. Stir in shredded cheese until melted. If desired, stir in sherry. Spoon sauce over rice; cover and keep warm.

Starting from the thickest side of each chicken breast half, make a horizontal slit to, but not through, the other side. Wrap each stick of cheese in a slice of ham and insert into a slit. Secure with wooden toothpicks. Sprinkle chicken with salt and pepper.

Place the 1/3 cup flour in a shallow dish. In a second shallow dish, combine eggs and water. Place panko in a third shallow dish. Dip chicken in flour, shaking off excess; dip in egg, then in panko, turning to coat.

In an extra-large skillet, heat 2 tablespoons of the oil over medium heat. Cook chicken, half at a time, in hot oil about 4 minutes or until brown on both sides, adding the remaining 2 tablespoons oil with the second batch. Remove toothpicks. Place chicken on top of sauce.

Bake, covered, for 40 to 45 minutes or until chicken is no longer pink (170 degrees F). Makes 6 servings.


Sausage Stuffed Manicotti

I made this for dinner, the recipe comes from a Better Homes and Garden, Ultimate Casseroles magazine.

12 dried manicotti pasta
1 pound Italian sausage
1 (15 oz) carton ricotta cheese
1 cup finely shredded Parmesan cheese (4oz)
2 tsp dried basil, crushed
3 cups marinara sauce
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350. Cook pasta according to package directions; drain. Place pasta in a single layer on a sheet of greased foil.

Meanwhile in a large skillet, cook sausage over medium high heat until brown. Drain off fat. In a medium bowl, combine ricotta, Parmesan, and basil. Stir in cooked sausage. Using a small spoon, fill pasta with sausage mixture. I used a disposable piping bag and cut the tip off. Arrange filled pasta in an ungreased 3 quart baking dish. Pour marinara sauce over pasta. Sprinkle with mozzarella cheese.

Bake, covered for 20 minutes. Bake uncovered, about 10 minutes more or until mixture is heated through and cheese is melted.

Makes 6 servings.


Tacos in Pasta Shells

Tonight I am going to make tacos with a twist. I found the recipe in a Better Homes and Garden magazine called Ultimate Casseroles. It was rather bland at first, so I added some homemade Taco Seasoning. I also just made it in one 13x9 glass baking dish. They were touching and didn't get dried out from the baking.

12 oz dried jumbo pasta shells
2 16 oz jars of salsa
2 1/2 pounds of ground beef
6 oz cream cheese, cut up
2 tsp chili powder
1 1/2 cups shredded cheddar cheese
Chopped tomato (optional)

Preheat oven to 350.

Cook pasta according to the package directions; drain. Rinse with cold water; drain again.
Meanwhile, divide about 1 cup of the salsa between two ungreased 2 quart baking dishes, spreading evenly. Set aside.

In an extra large skillet, cook ground meat over medium heat until brown. Drain off fat. Stir in cream cheese and chili powder. Cool slightly.

Spoon meat mixture into cooked pasta shells. Arrange filled shells on top of the salsa in the dishes. Top with remaining salsa.

Bake uncovered for 15 minutes. Sprinkle with cheddar cheese. Bake uncovered, about 15 minutes more until heated through. If desired sprinkle with tomato.

Grinning Gingerbread Cupcakes

Oh wow! I totally forgot to post these little cuties that I made for our neighborhood Christmas party!

I found the idea for Grinning Gingerbread cupcakes on

They were almost to cute to eat.

Chocolate Caramel Sticky Buns

This morning I was flipping through my, Betty Crocker Best Bread Machine Cookbook and found this recipe. Looked pretty interesting so I decided to try it out.

3/4 cup water
1/3 cup butter, softened
1 egg
3 cups bread flour
1/2 cup baking cocoa powder
1/3 cup granulated sugar
1/2 tsp salt
3 tsp bread machine yeast.

Caramel topping:

Place 1/2 cup melted butter into an ungreased 13x9 pan. Stir in 1 cup brown sugar and 1/4 cup corn syrup until well blended. Spread evenly in pan,

3/4 cup pecan halves (I chopped them)
2 tbs butter softened
Chocolate Chip Filling (1/2 cup mini chocolate chips, 2 tbs brown sugar and 1 tsp cinnamon)

Measure carefully, placing all ingredients except Caramel Topping, pecans, 2 tbs butter and chocolate chip filling in bread machine pan.

Select dough cycle. Do not use delay cycles.

Remove dough from pan. Cover and let rest 10 minutes on a lightly floured surface. Prepare Caramel Topping in an ungreased 13x9 pan. Sprinkle with the pecan.s

Roll dough into a 15x10 inch rectangle on a lightly floured surface. Spread 2 tbs butter over dough. Prepare chocolate chip filling; sprinkle over butter. Roll dough up tightly, beginning at 15 inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1 inch slices. Place slightly apart in the pan. Cover and let rise in a warm place about 30 minutes or until double.

Heat oven to 350. Bake for 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto a heatproof serving platter or tray. Let pan remain over buns 1 minute; remove pan.

Here are mine, all ready to rise.

A close up.

All out of the oven and I flipped them into a larger baking dish.

A close up.

I "had" to sample one. Look how yummy it is and it tastes very yummy!!

A new template

I thought I would change up my theme today, I found it here.

So what do you think?

I want to start a new favorite site list, if you would like your blog listed please let me know and I will add it to the list.



Spicy Chicken and Sausage Soup

I am putting this in the crock pot this morning. I found the recipe in a Betty Crocker Magazine called Best Love Casseroles. I think I need to make some sort of bread to go along with it.

1 package boneless skinless chicken thighs, cubed
1 (14.5 oz) can diced tomatoes, undrained
1 3/4 cups chicken broth
1 cup water
1/2 tsp red pepper sauce
1/2 lb cooked kielbasa, sliced
1 cup frozen bell pepper and onion stir fry, thawed (I am just subbing fresh veggies)
1/2 cup uncooked instant white rice

Spray slow cooker with cooking spray. In cooker, mix chicken, tomatoes, broth, water and red pepper sauce.

Cover and cook on low for 8 to 10 hours.

Stir in kielbasa, stir fry vegetables and rice. Increase heat setting to high. Cover and cook 10 to 15 minutes longer or until rice is tender.


Beef Stew with Butternut Squash

I just finished putting this in the crock pot. I got the recipe from the same magazine as the Pork Stew recipe.

1 pound boneless beef chuck roast
2 tbs all purpose flour
2 tbs vegetable oil
1 pound new potatoes, quartered
1 pound butternut squash, peeled, seeded and cut into 1 inch pieces
2 small onions, cut into wedges
2 cloves garlic, minced
1 14 oz can beef broth
1 cup vegetable juice
2 tbs Worcestershire sauce
1 tbs lemon juice
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp ground allspice
1 9 oz package of frozen green beans or 2 cups of frozen peas

Trim fat from meat. Cut meat into 1 inch pieces. Place flour in a large Ziploc bag. Add meat pieces, a few at a time, shaking to coat. In a large skillet, heat oil over medium heat. Brown meat in hot oil. Drain off fat.

In your slow cooker, combine meat, potatoes, squash, onions, and garlic. In a large bowl combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar, paprika, pepper and allspice. Pour over meat mixture.

Cover and cook on low heat for 10 to 12 hours or on high for 5 to 6 hours.

If using low heat setting, urn to high heat setting. Stir in frozen green beans or peas. Cover and cook for 15 minutes more.


Pork Stew with Polenta

I am making this for dinner tonight. I found it in a magazine called Better Homes and Garden Soups.

1 1/2 pounds boneless pork country style ribs
1 cup chopped onion
1 cup coarsely chopped green, yellow and/or red sweet pepper
1 14.5 oz can diced tomatoes with basil and oregano
1/4 cup dry red wine
3 tbs quick cooking tapioca, crushed
1 tsp dried Italian seasoning, crushed
1/4 tsp salt
2 cloves garlic, minced
1 16 oz tub refrigerated cooked polenta
2 cups torn fresh baby spinach (optional)
shredded Parmesan cheese (optional)

Trim fat from meat. Cut meat 1 1/2 to 2 inch pieces. In a slow cooker, combine meat, onion, and peppers. Stir in undrained tomatoes, broth, wine, tapioca, Italian seasoning, salt and garlic.

Cover and cook on low-heat for 7 to 8 hours or on high for 3 1/2 to 4 hours.

Meanwhile, prepare refrigerated polenta according to package directions.

Just before serving, if desired stir in spinach. Serve with polenta and if desired sprinkle with Parmesan cheese.

Looks good huh? It is just as yummy as it looks.

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