Golabki/Stuffed Cabbage Rolls

GOLABKI/STUFFED CABBAGE ROLLS

• ·         1-Head Cabbage
• ·         2-TBS Vinegar
• ·         1-TBS salt
• ·         1-1/2 Pounds Ground Beef (or mix 1 Pound Ground Beef and 1/2 Pound Ground Pork)
• ·         1-Onion chopped
• ·         1-Clove Garlic minced
• ·         1/4 Cup long grain rice (uncooked)
• ·         Salt and Pepper to taste
• ·         1-TBS Brown Sugar
• ·         1-14.5oz Can Diced Tomatoes
• ·         1-15 oz Can Tomato Sauce

Oven 350 degrees.

Bring a large pot of water to a boil.  Add vinegar and salt to pot.  Cut a circle around the core of the cabbage.  Place cabbage in boiling water for 3-4 minutes.  Bring cabbage out of the water and gently remove the outer leaves.  Remove leaves that are tender.  Place cabbage back in water to soften more leaves. Let leaves dry on a lint free towel or paper towel.

While pot is coming to a boil:

Sauté onion and garlic until soft and fragrant. Let cool. 

Mix ground meat, uncooked rice, onion/garlic, salt and pepper.  Set aside.

Mix Brown Sugar, Tomatoes and Tomato Sauce.  Pour a layer of sauce in the bottom of a heavy Dutch oven. (Our LeCrueset round Dutch oven's work well).

When all the leaves are ready it is time to stuff the Leaves:

Place approximately 2 TBS of the meat in each leave.  Fold in sides and then roll.  Place seam side down in the Dutch oven.

 When a layer is complete pour a small amount of sauce on the layer and add the next layer of rolls.  When complete, pour remaining sauce on top, cover Dutch oven and place on stove for a few minutes to bring the sauce to a boil.  Place Dutch oven in oven and bake for 50-60 minutes. If you like peas add frozen or fresh peas in the last 25-30 minutes of cook time. Let cool 15 minutes before serving.  Great with mashed potatoes.

Key Lime Pie

KEY LIME PIE

by Gourmet Sleuth

This is a recipe for "real" Key Lime pie.  Real Key lime pie is not green and it does not have a sof "pudding" texture.  The pie gets its true pale yellow color from the egg yoolks that predominate the ingredient list.  The texture is a  firm custard.  Be CAREFUL that you do not over-bake the pie, or it will be "rubbery"  For best results use fresh limes/.

First make a Graham Cracker Crust and bake until light brown.

Filling:

4 large egg yolks

1- 14oz. can sweetened condensed milk

1/2 cup fresh lime juice

2 tsp grated lime peel (green portion only)

whipping cream garnish

Preheat oven to 350 degrees

Use and electric mixer and beat egg yolks until they are thick and turn to a light yellow, do not over mix. Turn mixer off, add the sweetened condensed milk.  Turn spreed to low and mix in half the lime juice.  Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds).  Pour the mix into the cooked pie shell and bake at 350 degree F for 12 minutes to set the yolks.  Do NOT over bake.

Pioneer Women's Chili

I am not a chili fan. I find most of them very heavy on the tomatoes or very spicy. Taber thought loves chili and wanted me to find a recipe. After a fails (They were pretty bad) I found Pioneer women's recipe. For the first time I actually ate an entire bowl of chili and Taber asked when we were going have it again. Here is the recipe.
At the end I include your website, she adds pictures to a lot of recipes, which is nice.

Frito Chili Pie

September 25, 2011 1178

PREP TIME:

5 Minutes

DIFFICULTY:

Easy

COOK TIME:

1 Hours

SERVINGS:

8 Servings

INGREDIENTS

• 2 pounds Ground Chuck
• 3 cloves Garlic, Minced (optional)
• 1 can (12-14 Oz. Size) Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
• 1/2 teaspoon Salt
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14-ounce) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1/4 cup Masa (corn Flour) Or Regular Corn Meal
• 1/2 cup Warm Water
• Individual Bags Of Fritos
• Grated Sharp Cheddar Cheese
• Diced Red Onion (Optional)

INSTRUCTIONS

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. 

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes. 

Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside. 

Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

http://thepioneerwoman.com/cooking/frito-chili-pie/

Outback Steakhouse Alice Springs Chicken and Honey Mustard Recipe

or as our family calls it-"I LOVE YOU CHICKEN"

Ingredients:

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• seasoning salt
• 6 slices bacon, cut in half
• 1/4 cup mustard
• 1/3 cup honey
• 2 tablespoons mayo
• 1/2 tablespoon dried onion flakes
• 1 tablespoon cooking oil
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby/Jack cheese

Directions:

Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.  Cook bacon in a large skillet until crisp.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes.
Heat oil in a large skillet over medium heat.  Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned.  Move chicken to an 11×7 inch or 9×9 inch pan.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 20-25 minutes, or until cheese is melted and chicken is done.

**When my mom makes this, she makes tops each individual chicken breast with sauce, bacon, mushrooms, and cheese so it looks pretty . . . I made mine “casserole style” and just spread out the sauce, bacon, mushrooms, and cheese all over the place (I’m lazy like that). Either way, it tastes the same! 

Serve with honey mustard sauce.
Recipe from Amy’s Finer Things and sixsistersstuff.com

Honey Mustard Sauce Recipe

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 tablespoon Dijon mustard
• 1/4 cup honey
• 1 tablespoon dried onion flakes
• 1/2 tablespoon lemon juice

Directions:

1. Mix the mayo, yellow mustard, Dijon mustard, honey, onion flakes and lemon juice together in a bowl. Cover and chill in refrigerator overnight. Serve with chicken.

Slow-Cooker Chicken Tortilla Soup

This also works well on the stove top-adjust cooking times.

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed (I use diced tomatoes)
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chili peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth, low sodium
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• Shredded cheese
• 7 corn tortillas
• vegetable oil

Directions

1.     Place chicken (you can put in frozen chicken breast and they will cook just fine then when you are ready to eat just cut up the chicken), tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2.     In my version, I eliminate steps 3-5 and just cut the tortillas into strips and fry them, but this way is healthier, or substitute corn tortilla chips.

3.     Preheat oven to 400 degrees F (200 degrees C).

4.     Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

5.     Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips and cheese over soup.

Garnish with cilantro or avocado.

Thanks to Tabitha for this great recipe.

RATATOUILLE

1-medium onion diced                                   1-small bell pepper cut in small pieces (optional)

1/4 cup oil                                                     1 can diced tomatoes-most of juice drained (save for later)

1- zucchini, cut into 1/4 inch cubes                 1-small eggplant, peeled and cut into 1/4 inch cubes

1 clove garlic minced                                      1/2 tsp basil 

1/2 tsp oregano  

Large skillet with a lid or dutch oven.

Saute onion in oil until translucent. Add all the remaining ingredients. Cover and cook over medium heat for about 45 minutes, stirring occasionally, adding a little of the tomato juice if needed.

May be served hot or cold.

CHICKEN COQ au VIN-GUINE
Brian Boitano from
"What Would Brian Boitano Make?" (p.100)

Ingredients

1/2 cup olive oil, divided
1/4 pound pancetta, chopped (bacon also works)
1 pound cipollini onions, peeled and sliced in 1/2 (pearl onions also work)
1/2 cup all-purpose flour ** see note below
Salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
1 pound crimini mushrooms, sliced (any mushroom works)
2 cloves garlic, chopped
2 tablespoons tomato paste
1 bottle medium-bodied Italian red wine (Beaujolais Nouveau, Chianti, Pinot Noir are my favorite)
3 sprigs fresh thyme, leaves removed
1 tablespoon unsalted butter
1 pound linguine
Fresh parsley leaves, roughly chopped

Directions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a backing sheet lined with a paper towel.  By using a baking sheet all the ingredients can be placed in a row on the sheet making clean up easier!

To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat. ** We have found the flour coated chicken tends to stick to the pan too much.  I have eliminated this step and saute the chicken without flour only seasoning  with the salt and pepper as the chicken cooks.

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente about 8 to 10 minutes.

To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.

Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.

Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.

Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.