Tag: onion

Potatoes, Cabbage, and Onion Sauteed in Pork Drippings

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Side dishes are made to compliment and contrast the main dish. This dish I made to compliment the Pork Chops I posted about yesterday. This recipe I started right after I removed the pork chops and placed them in the oven. The cabbage and potatoes take the longest to cook, so you will want to get them on the heat as quickly as possible. Otherwise, just follow the steps below. You can also delay putting the pork into the oven until you have this dish cooking for about 10 minutes. This side goes perfectly with pork chops, ham, or chicken. The potato won’t cook through completely this way, so it has a bit of structure to it still, the cabbage is soft, but still crunchy in the veins. The onion is perfectly sweet with no additional color, and it is all tied together with a savory and salty oil. You will want to salt and pepper to taste, and if you desire, you can also add other herbs you may have used on your protein. The recipe as written makes 5-7 adult sized side portions.

Potatoes, Cabbage, and Onion Sauteed in Pork Drippings Recipe CardDownload

What You Will Need

  • 1 Large Sided Frying Pan
  • Pork Drippings
  • 1 Medium Onion, Rough chopped
  • 1 1/2 Cup Cabbage, Rough chopped
  • 5 Medium Potatoes, Cleaned and Large Diced
  • 2 Tbsp Butter
  • 1/3 Cup Oil
  • 2 Cups Water
  • Thongs and Wooden Spoon

Directions

  1. Heat your frying pan over medium high heat until hot. Once hot, add pork drippings, oil, potatoes, and cabbage. Cook for 5 minutes, stirring constantly, until everything is coated and cabbage has begun to change color. Add water and onion. Cook for 15 minutes stirring occasionally.

2. Most liquid should have evaporated. Stir constantly to keep from sticking. Add butter and continue to cook until potatoes are fork tender, another 3-5 minutes. Remove from heat, plate and serve.

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Shrimp Stock

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Shrimp stock is easy to make and versatile in many recipes. Shrimp stock can be used in soups, sauces, and additional flavoring in many recipes. First, stock should be seasoned to your liking. I added some of my seasoning to the recipe below, but I also added additional garlic powder and salt to taste once strained. Second, if you are using a finer shell for your stock, you could also strain through a cheese cloth and I would recommend that. I froze my stock. I froze about 2 cups in a larger container, and I froze another 4 cups as cubes. You can boil your broth longer to boil off more liquid which will make a stronger broth. I also didn’t strain off any fat/oil from my stock. If that is a concern of yours, you can remove your oils before preserving. This recipe makes about 5-7 cups of stock.

Shrimp Stock Recipe Card Without Preservation MethodsDownload

What You Will Need

  • 1/2 to 1 cup Shrimp Tails/Shells
  • 1 Medium Onion, halved
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Butter
  • 9 Cups Water
  • Large Sided Frying Pan / Dutch Oven and Lid
  • Strainer
  • Freezer containers/Freezer Bags/Canning Jars

Directions

  1. Heat a frying pan/dutch oven over medium high heat. Add butter and shrimp shell together, and cook for 1-2 minutes or until butter begins to brown. Add Onion and 1/2 of water. Bring to a high boil. Once boiling, reduce heat to medium, add remaining water, and return to a simmer. Once simmering, reduce heat to low and cover. Cook for 3 hours stirring occasionally.

2. Once cooked, place strainer over another container and strain out your stock. Discard shells and onion. Use right away, or let cool for 1 hour.

3. Once cooled, you reach the preservation stage. You could place it in the fridge, pressure can it, or freeze it. If you plan to keep it in the fridge, move the stock to several Quart Jars and store for no more than 4 days. If you choose to freeze, there are many approaches. You can freeze in 2-3 cup increments in glad containers, freeze your broth in glass jars with the lid off then add the lid when it’s fully frozen, and/or freeze your broth in ice cubes trays then transfer them to a freezer bag. There are many different choices, but these are the most common I’ve seen.

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Red Sauce with Onion Pizza

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This recipe makes enough dough for 2 pizzas, but the rest of the ingredients are for 1 pizza!

This was the second pizza I made with my broccoli and shrimp pizza yesterday. This pizza is a classic pizza topped with onion, but it has a fun and delicious twist! The spices you would usually mix into the sauce, I sprinkled evenly over the dough, and it was a great idea! In sauce, the herbs become mellow and blend with one another more, but sprinkling them means more herbs, and more not being baked by the sauce. I also liked the baked onion on top. It cooked long enough the raw flavor was gone, but it was still crunchy on the pizza.

Red Sauce with Onion Pizza Recipe CardDownload

What You Will Need

  • 3 1/2 tsp Active Dried Yeast
  • 2 Cups Warm Water
  • 6 Cups Flour Separated
  • 3 Tbsp Oil
  • 2 Baking Sheets, 13 x 18in, 1/2 Baking Sheet
  • 1/2 Medium Sliced Onion
  • 1 Can 8 Oz Tomato Sauce
  • Dried Crushed Basil, Italian Seasoning, and Garlic Powder
  • 1/2 Bag Mozzarella, 16 Oz
  • Non-stick Spray

Directions

  1. To Make Dough: In a bowl, mix together Yeast, Warm Water, Flour, and Oil. Mix until a smooth dough forms, then set aside and let rise til double in size, 45 minutes to 1 hour. Turn out onto a greased countertop and divide into 2 portions for 2 pizzas.

2. Heat oven to 400 F. Spray both baking sheets with non-stick spray, add dough and spread evenly over the bottom to edges. If dough pulls back from the edges, let rest for 5 minutes before trying again. Once pulled to edges of pan, sprinkle spices over the whole pizza, top with tomato sauce, and spread to 1 inch from edges of crust. Bake for 10 minutes then remove.

3. Add mozzarella then onion over 1/2 baked pizza. Return to oven and bake for 15 minutes. Let cool for 10 minutes before serving.

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Shrimp and Broccoli Pizza

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This recipe makes enough dough for 2 pizzas, but the rest of the ingredients are for 1 pizza!

Pizza comes in all shapes and sizes, with different flavor profiles and toppings. When you make homemade pizza you can make your dough sweet or spicy, you can use a mild, strong, soft or hard cheese, toppings are limitless. Pizza is a blank canvas. For this recipe, I first though of shrimp pizza after I made shrimp lo mein with the other half of this bag of frozen shrimp. I wanted to make a pizza featuring shrimp, and I thought then that a cheese sauce would be a good pair, and then broccoli seemed to also be a natural pair. So this pizza was born. The cheese sauce for this pizza was made with just estimates. I make this exact cheese sauce for mac and cheese and so you just add milk until your desired looseness is met. If you make this recipe the way I did, you will have 1/2 the cheese sauce left, so boil 1 1/2 cups elbow macaroni, and you can have a side of mac and cheese with pizza (which is what I did). Each pizza makes 10 slices, giving about 5 adult servings per tray. As noted above, this recipe makes 2 crusts, but the rest of the ingredients are enough for 1 pizza, so alter the recipe if you want to make 2 shrimp pizzas.

Shrimp and Broccoli Pizza Recipe CardDownload

What You Will Need

  • 3 1/2 tsp Active Dried Yeast
  • 2 Cups Warm Water
  • 6 Cups & 4 Tbsp Flour Separated
  • 3 Tbsp Oil
  • 2 Baking Sheets, 13 x 18in, 1/2 Baking Sheet
  • 1/2 Medium Diced Onion
  • 4 Tbsp Butter, 1/2 Stick
  • 1 Block White Sharp Cheese, 8 Oz
  • 1 1/2 Cup Milk
  • 1 Bag Broccoli, 16 Oz Thawed and Dried
  • 12 Oz Frozen Cooked Shrimp, Thawed and Tail Removed
  • 1/2 bag Mozzarella, 16 Oz
  • Non-stick Spray
  • Large Frying Pan

Directions

  1. To Make Dough: In a bowl, mix together Yeast, Warm Water, Flour, and Oil. Mix until a smooth dough forms, then set aside and let rise til double in size, 45 minutes to 1 hour. Turn out onto a greased countertop and divide into 2 portions for 2 pizzas.

2. In a large frying pan, melt butter and saute onion. Once onion is sauteed, add flour and stir constantly until flour is cooked out. Add milk then stir til smooth, add more milk as necessary. Dice cheese into 1 inch cubes then add to flour mixture. Stir off the heat until all cheese is melted. Set aside.

3. Heat oven to 400 F. Spray both baking sheets with non-stick spray, add dough and spread evenly over the bottom to edges. If dough pulls back from the edges, let rest for 5 minutes before trying again. Once pulled to edges of pan, top with 1/2 cheese mixture and spread to 1 inch from edges of crust. Add broccoli on top. Bake for 15 minutes then remove.

4. Add shrimp and mozzarella to 1/2 baked pizza. Return to oven and bake for another 15 minutes. Let cool for 10 minutes before serving to prevent cheese sauce from running out.

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Slow-Cooker Pigs in a Blanket using Cabbage

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Old fashioned pigs in a blanket is a common meal that many people used to make about 100 years ago. This recipe was most commonly made by those who had family stemming from eastern Europe. Today, pigs in a blanket is typically something very different, usually a hot dog or mini dog wrapped in a puff pastry. These pigs in a blanket taste very different than the new version. The older version was savory flavored meat wrapped in a wilted and tender cabbage leaf and coated in a slightly sweet tomato sauce. Though this dish can be very messy to eat, it is filling and very delicious. This recipe makes 12 pigs and 4-5 adult sized servings. This recipe can also easily be doubled and frozen in a freezer container or casserole dish.

Slow-Cooker Pigs in a Blanket using Cabbage Recipe CardDownload

What You Will Need

  • 6 Large Cabbage Leaves, Halved with Middle Stem Removed
  • 1 Lb of Ground Beef
  • 1 Medium Diced Onion
  • 2 10.5 Oz Cans of Tomato Soup
  • 1 6 Oz can of Tomato Paste
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Seasoning
  • 2 tsp Paprika
  • 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 1-2 minutes until soft. Transfer to strainer and let cool. Place burger in a mixing bowl, add 1/2 onion, garlic, Italian seasoning, and paprika. Mix by hand. Add 1 can of tomato soup to bottom of slow cooker and stir in 1/2 can of tomato paste.

2. Once cabbage is cooled, form about 1/3 cup of meat mixture into a 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 1 can of water and remaining onion, carefully stir and place on high and cover.

3. Check every hour and spoon with hot sauce. Once they begin to shrink, push more into hot sauce. Cook pigs for at least 2.5 hours on high before serving, making sure they are thoroughly cooked first. Plate and let cool 10 minutes before serving.

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