Sloppy Joes

Yield: Makes 6 servings

Ingredients
1 pound ground lean beef or turkey
1/2 onion, finely chopped (about 3/4 cup)
1 carrot, chopped
1 1/2 cups summer squash, diced
1 6-ounce can tomato paste
3 garlic cloves, minced
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper to taste

3 ounces cheddar cheese, thinly sliced
6 hamburger buns

Tip: I also added a healthy amount of ketchup to help with sweetness and flavor.

Preparation
1. Preheat the broiler. In a large skillet over medium-high heat, sauté the ground beef or turkey until browned, about 7 minutes. Add the onion and sauté 2 minutes. Add the carrot and sauté 2 minutes. Add the squash and sauté 1 minute more.

2. Stir in the tomato paste and 1 1/2 cups water, stirring until the paste has dissolved. Add the garlic, chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.

3. Divide the cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.

4. Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture. Serve immediately.

This was delicious and even had my toddler (who eats like a bird) asking for "moh"!

Braised Short Ribs Provencale

A few years ago, I found some really lovely short ribs in the butcher case of my local grocery store.  I had no idea what to do with them, but I just had to have them.  I got them home and searched Epicurious for a recipe.  I found this one, and decided to make it my own.  I'll let you know throughout where I varied from the directions.

Braised Short Ribs Provencale

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 pounds individual short ribs (not cross-cut flanken)
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 12 garlic cloves, peeled
• 1 tablespoon herbes de Provence
• 2 tablespoons all-purpose flour
• 2 cups hearty red wine, such as Zinfandel or Shiraz
• 1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
• One 14 1/2-ounce can diced tomatoes in juice, drained
• 1 bay leaf
• 8 ounces baby-cut carrots
• 1/2 cup Mediterranean black olives, such as Niçoise, pitted --> I skip the olives and add potatoes for a heartier, more stew-like dinner.
• 3 tablespoons chopped fresh parsley for garnish --> I usually skip garnishes.

Preparation

1. Position a rack in the center of the oven and preheat to 300°F.

2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.

3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.

4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. (I add a little water about halfway through to make it a stew, but this isn't necessary) During the last 15 minutes, add the baby carrots and your potatoes if you go my route!.

5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.  I haven't done this, preferring to leave it as a stew, but I'll try the reduction next time!

6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot. A nice loaf of bread is a welcome addition on the side!

Never Fail Fudge

The stuff childhood dreams are made of:

My mom used to make this all the time.  It is delicious, easy, and travels well for housegifts.  Yum.  So here is the recipe for your munching pleasure, courtesy a jar of Marshallow Fluff.

Ingredients
2 1/2 cups sugar
1/4 cup butter or margarine
1 small can evaporated milk
1 jar (7 1/2 oz) Marshmallow Fluff
3/4 tsp salt
---
3/4 tsp vanilla
1 large (12 oz.) bag semi-sweet chocolate pieces

Directions
Combine first five ingredients
Stir over low heat until blended
Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling
Boil slowly, stirring constantly, for five minutes (use soft ball test) <--whatever that means!
Remove from heat
Stir in chocolate and vanilla until chocolate is melted
Turn into buttered 9x9-inch pan
Cool completely before cutting

ENJOY!

The Fluffernutter Sandwich

According to Wikipedia, the Fluffernutter sandwich is "particularly popular" in Massachusetts.  And in my tummy.  Which makes sense, since my family hails from Massachusetts.  Does it matter, though, the origin of this yummy sandwich?  No.  So here's how to make it:

Ingredients
Two slices white bread, crusts removed
Peanut butter (I prefer Creamy Jiff)
Marshmallow Fluff

Directions
Slather one slice of bread with peanut butter
Slather other slice of bread with Fluff
Squash both slices of bread, sticky side in
Cut into four triangles
Die of satisfaction

Five Alive Chicken

Source

Do you remember that citrus drink in the '80's, Five Alive?  It was a mix of orange, lemon, lime, grapefruit and tangerine juices.  A hodgepodge of citrus, that I hear is still widely available in Canada in the UK.  My parents always had a carton of Five Alive in the fridge.  The liked to drink it and it made a delicious chicken marinade in a pinch.

I was craving some Five Alive Chicken the other night, and set out to recreate the yumminess with juices I had on hand.

Ingredients:
1/2 cup OJ
1/2 cup lemonade
1/2 cup limeade
1 tbs garlic powder
1 tsp thyme

Mix all the ingredients in a tupperware
Add chicken, seal, and shake
Let sit in fridge overnight (or at least 30 minutes)
Grill to perfection

This could not be an easier - or tastier - way to achieve deliocious grilled chicken.  I had pre-cut my chicken breasts into small pieces before marinating.  They cooked quickly on the grill, and yielded a lot of food for our little family. The chicken is good on its own or paired with whatever you want!

Deviled Egg Chickens

I started making these as a three-year-old and was always so proud of the results!

Hard boil a dozen eggs. (Put eggs in saucepan of cold water, just to cover, and bring to a rolling boil. Cover. Turn off heat and let sit on warm burner for 12 minutes).

Slice eggs lengthwise and scoop yolks into medium sized bowl.
Mash 1/4 C mayonnaise, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dry mustard into the yolks.
Add more mayonnaise if needed to make a smooth but not dry or soupy consistancy.
Adjust seasonings to taste.

Cut 12 (1/4") rounds from large end of carrot with a crinkle cutter. Cut rounds in half.
With paring knife, cut 4 (1/4") rounds from large end of carrot; cut each into 6 wedges.
Mound each egg half with some of the yolk filling.
Place a crinkle carrot "comb" on top of mound.
Stick a small carrot wedge "beak", point out, in front of the mound.
Place a small frozen pea on either side of the "beak" to make "eyes"

Voila! Chickens!

Print Feature!

Dear friends,

I believe I have rigged it so you can now print recipes!  Please, please, please let me know if it's not working!

Love,
Mrs. Mid

About My Cooking

Some people prefer to strictly follow recipes, others prefer to completely wing it.  I'm somewhere in the middle.  I love getting ideas from recipes - and will often follow them to a fault.  But once I'm familiar with a dish, I will make it my own. 

This is a collection of some of my favorite recipes.  I have been eating some of these since I was tiny, they have been in the family for ages.  Others are newer to me, but just as close to my heart and tummy.  I hope you enjoy!

Breakfast Casserole

Dozen slices cheap white bread, cubed
1 lb browned link sausage, cubed
1/2 lb shredded cheddar cheese
6 eggs
1 pint or more milk
1 tsp salt
1 tsp dry mustard (or mix in reg. mustard)

Beat eggs, milk, salt and mustard.
Layer in BUTTERED casserole dish: bread cubes, sausage, and cheese.
Pour egg mixture over, adding more milk to cover, if necessary.
Refrigerate 1-24 hours (the longer the better).

Bake 1 hour at 350◦.

Company Potatoes

2 lbs frozen hashbrowns (defrosted)
1 pint sour cream
1/2 cup melted butter
1 cup Cream of Chicken (or Cream of Mushroom)
12 oz mozzerella cheese
salt and pepper to taste

Preheat oven to 375*
Mix all ingredients well
Spread in buttered 9x13 pan
Sprinkle top with crushed cornflakes, and dab with butter
Cook for 1 hour uncovered

Yum!

Mrs. MidAtlantic is about to get yummy.  If I can figure out the HTML coding.  Just you wait!

Chicken Taos

12 pieces of chicken (boneless thighs work well)

¼ cup flour

2 teaspoons salt

¼ teaspoon pepper

¼ cup butter

1 cup chopped onion

¼ teaspoon garlic powder

2 tablespoons Worcestershire sauce

1 jar chili sauce*

1 ½ cups chicken broth

½ cup dry sherry

Roll chicken in combined flour, salt and pepper (or place in Ziploc and shake!)

Melt butter in large high-walled sauce pan, add chicken and brown.

Push browned chicken to one side.

Add onions and sauté until transparent.

Stir in remaining ingredients.

Bring to a boil.

Reduce heat and simmer for 35 minutes.

Serve chicken and sauce over rice or egg noodles.

*Chili sauce can be found near the ketchup and cocktail sauces

I often make a double-batch of this, as the chicken and sauce freeze and reheat really well.  I usually serve it over the egg noodles, with a layer of fresh spinach in between – by the time you are ready to eat, the spinach is wilted and tastes fantastic!

Paris Breakfast

2 tablespoons sweet butter

2 eggs

½ cup milk, at room temperature

1 tablespoon Grand Marnier or Kirsch

2 tablespoons granulated sugar

½ cup flour

Juice of one lemon

Confectioner’s sugar

Preheat oven to 400*

Place a 10” glass pie pan in the oven to heat.

Add butter to the pan.

When melted, brush the sides and bottom.

Keep in the hot oven until ready to use

The plate must be very hot!

Put the eggs, milk, Grand Marnier, lemon juice and granulated sugar into blender.

Blend briefly at low speed.

Add the flour and blend at high speed till light and frothy.

Scrape the sides with a rubber spatula and blend a few seconds more.

Immediately pour the blended mixture into the pie plate.

Bake for fifteen minutes.

Dust with confectioner’s sugar and serve immediately with maple syrup or jam.

Serves two – double the recipe, using two pie plates to serve four!

Pesto Palmiers

1 container prepared pesto

½ cup freshly grated parmesan cheese

1 package frozen puff pastry

Preheat oven to 375*

Roll out 1 sheet of puff pastry to about 11x15”

Spread with pesto and then top with parmesan cheese.

Roll from top of long side in toward center.

Roll from bottom of long side into toward center, with both rolled edges meeting at the middle.

Cut into ¼” slices and place on baking sheets.

Bake 12 to 15 minutes, or until puffed and golden.

*I sometimes make these with prosciutto and honey mustard instead of the pesto!

Ham and Noodle Casserole

Several years ago, my mom made ham meatloaf in an attempt to use up some leftover ham. It was vile. Not even my dad would eat it. Ham. Meatloaf. And this from a woman who, in my memory, had never made anything less than delicious. The ham meatloaf was my mother's one culinary disaster, and we've never let her live it down.


Tonight, I was faced with the final remnants of an Easter ham. We were sandwiched and quiched out. But what to do with the leftover? I actually thought my mom wasn't so crazy for attempting the ham meatloaf. But I wasn't ready to stoop to that low.
I broke out my trusty Fannie Farmer cookbook, and looked up "ham" in the index at the back. Low and behold, there is an entire section of the book devoted to ham leftovers. Including several recipes for "ham loaf." I quickly skipped over those recipes. But then I found one with some promise:

Ham and Noodle Casserole
This sounds a lot like tuna noodle casserole, but I wouldn't know because I don't eat tuna. But I had the ingredients on hand, including more than enough ham. Result? DELICIOUS. I will definitely be making this again. And so, in case any of you are faced with too much ham, please enjoy this recipe!

Ingredients:
4 tablespoons butter
1 small onion, finely chopped
2 eggs, slightly beaten
1 cup sour cream
1/2 cup grated Gruyere or Swiss cheese (I always add extra cheese!)
1 1/2 cups chopped cooked ham
Salt and pepper to taste
1/2 pound egg noodles, 1/4 inch wide, cooked
(I added some julienned uncooked spinach for something green)

Directions:
Preheat the oven to 350*F.
Butter a 2-quart casserole dish.
Melt the butter in a skillet and cook the onion over medium heat until soft (5 minutes or so).
In a small bowl, mix the eggs and sour cream, then add the onion, cheese and ham (and spinach).
Add salt and pepper to taste.
Put the cooked noodles into the casserole, then add the sauce and toss gently.
Bake for 45 minutes or until a straw inserted in the middle comes out clean.

Fannie Farmer adds that this can be made with leftover pot roast, beef stew, or chicken.
Bon Appetit!

Buttermilk Scones

Ingredients:

3 C all purpose flour

1/3 C sugar

2 1/2 tsp baking powder

3/4 tsp salt

1 1/2 sticks unsalted butter, cold, cut into tiny 1/4" pieces

1 C buttermilk (1 T white vinegar plus 1 C milk)

1 T grated lemon or orange zest

raisins (optional)

Variations, in place of raisins:

1 C white chocolate chips and 1 C raspberries

1 drained small can diced pineapple with 1 C shredded coconut

1 C cinnamon chips with 1 C toasted walnuts or pecans

1 C cinnamon chips with 1 diced banana or pear or plums

OR invent something new!

Directions:

Preheat oven to 425, use middle rack.

Stir together dry ingredients.

Add cold butter pieces, tossing to coat in the flour as you add them.

Blend in butter pieces with fingertips until mixture resembles coarse oatmeal.

Add raisins (or other fillings).

Add buttermilk and zest; mix until moistened (soft dough with rough look).

Press into ball.

Knead on floured surface about 10 times, turning.

Cut in half or thirds.

Flatten each into 1/2" thick round.

Cut into 6-8 triangles.

Place scones on baking sheet and bake 10-12 minutes until tops and bottoms are golden brown.

Cool on rack.

Potato & Spinach Gnocchi

1 1/2 pounds spinach
1 3/4 pounds peeled potatoes
1 3/4 cups all-purpose flour, plus extra for dusting
2 egg yolks, lightly beaten
1/4 tsp nutmeg
1/4 cup warm olive oil or melted butter
2/3 cup Parmesan cheese, freshly grated
Salt

Pinch off spinach stems and wilt leaves in a pan with just the water that clings after washing.
Drain, squeezing out as much liquid as possible.  Chop.
Cook potatoes in lightly salted, boiling water until tender.  Mash while still hot.
Combine potatoes, spinach and flour.
Season with salt and nutmeg, beat in egg yolks, and knead the dough for a few minutes.
Shape the dough into several long rolls, about 2/3 inch in diameter.
Cut into 3/4 inch lengths and press gently against underside of grated to create texture.
Dust lightly with flour.
Bring a large pan of lightly salted water to a boil.
Add gnocchi a few at a time and remove with a slotted spoon as they rise to the surface.
Place in a drainer to remove moisture.
Arrange on a warm serving dish, drizzle with olive oil or melted butter, sprinkle fresh parmesan.

Serves four.

Black Bean Croquettes with Fresh Salsa

I found this online!
Black Bean Croquettes with Fresh Salsa
Makes 4 servings, 2 croquettes & 1/2 cup salsa each

Active time: 25 minutes
Total: 45 minutes



2 15-ounce cans black beans, rinsed

1 teaspoon ground cumin

1 cup frozen corn kernels, thawed

1/4 cup plus 1/3 cup plain dry breadcrumbs, divided

2 cups finely chopped tomatoes

2 scallions, sliced

1/4 cup chopped fresh cilantro

1 teaspoon chili powder, hot if desired, divided

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1 avocado, diced



1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.

3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Green Bean Fries

Oil for frying
1 pound fresh green beans, trimmed
1/2 cup water
1 egg
1/2 cup milk
2 cups seasoned bread crumbs
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 cup all-purpose flour

1) Heat oil in a deep fryer or electric skillet to 375*
2) Combine green beans and water in saucepan.  Cover and bring to a boil.  Cook until the beans are bright green, about four minutes.  Drain and transfer to bowl of cold water.  Set aside.
3) In one bowl, whisk egg and milk together.  In a separate bowl, mix bread crumbs, chili powder, garlic powder and onion powder.  Drain the green beans and toss with flour to coat, shaking off excess.  Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
4) Fry beans in batches so they are not touching.  Cook until golden brown and crispy, about 2 minutes.  Drain on paper towels.

**Can be baked at 375* for 20 minutes
**Can be frozen

Zucchini Appetizer Squares

3 cups shredded zucchino (3-4 small, leave peal on)
1 cup Bisquick
1/2 cup finely chopped onion
1 cup grated parmesan
1 cup shredded Swiss or Cheddar
2 Tbsp dried parsley or 1/4 cup fresh parsley chopped
1 tsp dried oregano
Dash of pepper
1 clove garlic
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350*
Grease 9x13 pan
Mix all ingredients very well, beating with mixer on high speed.
Bake until golden brown, about 40-45 minutes.
Cut into squares.

Can be cooked longer for a more firm square.
Can be served hot or cold.