Tag: dinners

Slow Cooker Stuffed Cabbage with Sausage and Rice

Advertisements

Stuffed Cabbage, or pigs in a blanket, I’ve made before in the slow cooker. Last time, I used just beef, and that was very good. This time, to make it more traditionally, I added rice. Rice was originally added to stretch the filling to get more food cheaply. I also added some pork sausage. This added more spice to the stuffed cabbages. I also added beef broth to thin the sauce and cover the stuffed cabbages. It was another way to add more flavor than just water. I did make 10 stuffed cabbages with this recipe, but I made them very large, to the point where 1 to 1 1/2 stuffed cabbage was enough for 1 adult portion. These stuffed cabbages also freeze well. To freeze, transfer to a freezer safe container, cover with sauce, cover, label and freeze. Then they can be microwaved to reheat.

Stuffed Cabbage with Sausage and Rice Recipe CardDownload
Advertisements

What You Will Need

  • 10 Large Cabbage Leaves with Middle Stem Removed
  • 1 lb of Ground Beef
  • 1/2 lb of Ground Pork Sausage
  • 1 Cup Day Old Cooked Rice, Cold
  • 1/2 Medium Diced Onion
  • 2 10.5 Oz Cans of Tomato Soup
  • 1 6 Oz can of Tomato Paste
  • 2 Cups Beef Broth
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Seasoning
  • Slow-Cooker
  • Strainer
  • Mixing Bowl
  • Large Dutch Oven of Water
  • Thongs and Wooden Spoon

Directions

1. Bring dutch oven of water to a boil. Add Prepared cabbage leaves and boil for about 2 minutes until soft. Transfer to strainer and let cool. Place burger, sausage, and rice in a mixing bowl, add onion, garlic, and Italian seasoning. Mix by hand. Add 1 can of tomato soup to bottom of slow cooker and stir in 1/2 can of tomato paste. Place Slow Cooker on High.

2. Once cabbage is cooled, form about 1/3 cup of meat mixture into an elongated patty. Place patty on cabbage leaf and roll, tuck under ends, then place into slow-cooker. Repeat for remaining leaves, or until out of filling. Place down first layer of pigs, then spoon each with a layer of soup from a new can. Mix remaining tomato paste with remaining soup. Place your second layer of pigs, then top with remaining sauce. Add beef broth, and carefully stir. Cook covered for at least 2.5 hours or until internal temp of 165 F is reached, best if cooked on high for 6 hours for cabbage to become fully tender.

Advertisements
1

Grilled Ham and Cheese with Mustard

Advertisements

Grilled sandwiches are always great this time of year, and grilled ham and cheese is a classic. But that isn’t the reason I made this recipe. This recipe is different because it uses a new way to grill your sandwich. Instead of smearing mayo or butter onto your bread, this sandwich was made by adding oil and butter into the pan to accomplish the same thing. This is a special technique because normal butter would begin to burn very quickly, so butter and oil is used to give you more time before the butter is so hot it begins to burn. Otherwise, mustard, ham and cheese is a great sandwich to try this technique with and you won’t be disappointed! The recipe below is enough to make 2 sandwiches, enough for 2 adults.

Grilled Ham and Cheese with Mustard Recipe CardDownload
Advertisements

What You Will Need

  • 1 Tbsp Butter
  • 2 Tbsp Oil
  • 4 Slices of Bread
  • 1 Cup Shredded Mozzarella
  • 1 Cup Shredded Sharp Cheddar
  • 4 Slices of Ham
  • 2 Tbsp Yellow Mustard
  • Frying Pan
  • Spatula

Directions

1. Assemble your sandwich, by layering with bread, cheddar, ham, mozzarella, mustard, then top bread. Heat pan over medium heat. Add oil and butter and heat until butter is melted.

2. Add sandwich and cook on the first side for 3-4 minutes until browned, flip your sandwich and cook for another 3-4 minutes until browned, and press on the sandwich. Remove from pan and plate.

Advertisements
2

Fried Pork With Asian Stir-Fried Veggies Over Rice

Advertisements

When I made this, I cut the pork before breading and frying, but that was a huge waste of time. I also added them once fried to the wok with the veggies, that was also very unnecessary. The pork gets no additional flavor from going back into the wok, and this can damage the nice breading you spent time making. Otherwise this was a very delicious meal. Also, sorry for the lack of pictures lately. I’ve been having trouble staying on top of that, so some of the next few post will also have the same pattern until I can form the habit again. Thanks for your patience!

Fried Pork With Asian Stir-Fried Veggies Over Rice Recipe Card Download
Advertisements

What You Will Need

  • 2 pork chops
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup Panko bread crumbs
  • 1 Cup Vegetable Oil
  • 2 cups Cabbage, chopped
  • 1 cup Green Beans, cut to 1 inch
  • 1/2 cup Onion, sliced
  • 1/2 cup Celery, diced
  • 2 tsp Ginger paste
  • 1/3 cup Soy Sauce
  • 2 Tbsp Oyster sauce
  • Wok
  • 3 Cups cooked rice

Directions

1. Begin by cooking your rice, and placing each ingredient in it’s own bowl: Egg, Flour, and Panko. Coat your pork in egg, then flour, then egg a second time, then panko, seat aside and repeat with the second pork chop. Place your wok over medium heat and add oil. Once the oil is shimmering, add one pork chop. Fry on each side for 3 minutes, then strain on paper towels. Fry your second the same way.

2. In the same wok with oil, add your onion, celery, green beans, ginger paste, and cabbage and cook for 3 minutes. Add the soy sauce and the oyster sauce, then stir to coat everything. Cut your pork chops into slices, then remove vegetables from heat. Plate with 1/2 cup rice, when top with stir fried vegetables and 4-5 slices of fried pork.

Advertisements
4

Thanksgiving Turkey and Stuffing

Advertisements

This year Thanksgiving wasn’t normal, however though we didn’t have any family over, we still did our full spread. Every year Josh gets a free turkey from work. Last year, he got a 20 pound turkey, and this year we got a 21 pound turkey. This year, I also made doubled the stuffing I made last year, because I love stuffing and it goes very fast, so the recipe below is how to make double stuffing, and how to cook the turkey once you are done. I always start with the stuffing to season my roasting pan, then I work on the bird. This was also my first year of not stuffing my turkey, and I have no regrets about that! Stuffing in the bird gets way too moist and almost a weird flavor from all the turkey drippings. Some people also use a roasting rack for their turkey. I don’t find that necessary or helpful. Without the rack, my dark meat always gets done, and with basting, my white meat always stays juicy, and by the time I was done, the wings had already begun to fall apart they were so tender.

Thanksgiving Turkey and Stuffing Recipe CardDownload

What You Will Need

  • 1 1/2 loaf of 3 day old white bread, cubed
  • 3 Onions Diced
  • 8 Celery Stalks, Diced
  • 1 1/2 cup Salted Butter, 3 sticks
  • 2 Tbsp Ground Sage
  • 3 Tbsp Ground Thyme
  • Dutch Oven
  • Thawed Turkey
  • 4 Tbsp Butter
  • Roasting Pan
  • Aluminum Foil
  • Turkey Baster

Directions

1. Place dutch oven over medium heat. Add butter, celery, and onion, and cook until onion is translucent.

2. Add cubed bread to roasting pan. Sprinkle sage and thyme over the top of the bread. Pour butter mixture over bread. Stir together until everything is moistened and coated in seasoning. Transfer stuffing to casserole dishes. Cover and place in the fridge, or enjoy a bowl.

3. Heat oven to 350 F. Clean out your turkey, removing giblets, neck, and make sure you can go straight through the turkey. Rinse gently under cool water, then transfer to roasting pan. Stuff with 1 cup stuffing, or with 1/2 an onion, cut celery stalks, and a sprinkle of sage and thyme. Top turkey with 4 Tbsp butter. Cover with foil then add to oven.

4. Cook Turkey for the first hour without basting. Baste, then cook for remaining time, but basting every 45 minutes. Cook your turkey about 10 minutes per pound of turkey. Make sure internal temperature of the thigh and several other places is over 165 F.

Advertisements
1

One-Pan Shrimp and Spinach Pasta

Advertisements

One-pan meals are easy to make and greats a great tasting dish. This one-pan meal is no exception. The chicken broth is absolutely delicious in this dish, then the milk and parmesan add a bit of creaminess to the sauce. The spinach also has it’s own flavor though it imparts a bit to the broth, then the shrimp don’t get much time to add to the over all flavor, but they do add a unique flavor, so not every bit is the same. I made some alterations to the recipe since I made it. I added too much broth at the beginning, so my dish was very runny, almost a sou;p. I also altered the order of adding the ingredients in the beginning. I added the pasta first, but I should have started with the spinach first, because I wanted the spinach to boil for at least 15 minutes total, but the pasta only needed about 14 minutes. This dish was absolutely delicious! It made 4 large adult sized portions.

One-Pan Shrimp and Spinach Pasta Recipe CardDownload

What You Will Need

  • 2-3 Cups Washed Spinach
  • 4 Cups Chicken Broth
  • 2 Cups Rotini
  • 1 1/2 Cup Cooked Shrimp
  • 2/3 Cup Milk
  • Large Saucepan

Directions

1. Begin by placing your broth in your pan and heating it over medium high heat until it boils. Add your spinach, let cook for 2-3 minutes, and then add your pasta. Let boil for another 13-15 minutes until your pasta is finished cooking.

2. Reduce your heat to medium, remove pan from heat and add your milk. After about a minute return your pan to heat, let cook until almost boiling. Add your shrimp, and stir into pasta. Turn off heat and remove from burner. Plate your pasta, then top with some shredded Parmesan before serving.

Advertisements
0

Website Powered by WordPress.com.

Up ↑

Design a site like this with WordPress.com
Get started