Mary's German brats and sauerkraut

 Mary's German brats and sauerkraut - 2 servings

2-3         Italian brats (Spicy optional)

2            Potatoes cubed.

2            Carrots peeled and sliced.

1 tbsp.   Brown mustard

1 cup     Sauerkraut

1 tbsp.   Olive oil

Salt and Pepper to taste

In a heated skillet on medium heat. Heat oil and add brats, turn to cook on all sides after 5-7 minutes add the veggie, put the lid on and cook for about 15 minutes. Move the brats to one side and add the sauerkraut and mustard and mix thoroughly. Move the brats to the center with veggies and sauerkraut put the lid back on and cook for another 10 minutes. Or until meat is completely cooked through. 

Serve with a roll or salad. Pairs well with a Prosecco or Riesling.  

Hamburger Soup

 Hamburger Soup - 4 + Servings

1 pound         Hamburger

32 - 40 oz.     Broth

2                    Carrots sliced

1 stalk           Celery sliced

1                    Jalapeno chopped (Optional)

1                    Hatch pepper chopped

1 small          Onion chopped

1 can             Beans (your choice)

3 med.           Tomatoes sliced and cut in quarters.

1 sm. can       Chilis

1 tbsp.            Italian Season*

Salt and pepper to taste.

Fresh basil or 1 tbsp. dried.

Brown hamburger. Add veggies and cook until soft. Add Broth and bring to boil. Boil on high for 30 minutes. Then turn to simmer for 2-3 hours.

*Trader Joe's Italian Style Soffritto Seasoning Blend.

Serve with rolls or salad. 

Fall Apple Pear Cobbler

This is my favorite time of year. The cool crisp weather, football, hoodies, spooky movies, and delicious fall recipes. 

Fall Apple Pear Cobbler 

Filling:

1 c.                Sugar

2 tsp             Cornstarch

1 tsp             Cinnamon

1/2 tsp          Nutmeg

1 tsp              Allspice

1/2 tsp          Ginger 

1/4 to/1/2 c. Water 

3 tsp             Butter

4 to 5            Apples sliced

2 to 3            Asian pears sliced

1/2 tsp          Grated lemon peel

1/2 tsp          Grated orange peel

Topping:

2 c.              Bisquick 

1/2 c.           Milk

1/2 c.           Sugar

2 Tbsp.        Butter melted

Preheat oven to 350 F 

Filling: In a sauce pan, add the spices, sugar, cornstarch, and water. Bring to boil stirring constantly. Remove from heat, and add butter, and apples and pears. Stir until completely mixed and apples and pears are coated. Poor into a buttered baking dish. 

Topping: Mix all the ingredients until well combined and smooth, not lumpy. Drop in spoonful's on top of fruit mixture. Bake for 35 - 40 minutes. The top should be golden brown.

Enjoy! 

Patty Pan Squash with a kick

Have you ever had a Patty Pan squash? If not you're missing out. Now is the season to try some. Here is what to look for, the pretty mush look like their name. These of course are yellow, but they do have white.

Patty Pan Squash with a Kick

2-4             Patty Pan Squash sliced into quarters or smaller

1                Sliced Jalapeno

1/8 Cup     Chopped onions 

1 Tbsp.      Garlic Olive Oil

2 Tsp.        Balsamic Vinegar

Salt, Pepper, to taste

1 Tsp.        Basil Flakes (or fresh)

1 Tsp.        Oregano

Heat oven to 350 with pan in the oven. In a bowl mix the ingredient together until coated with oil, vinegar, and seasonings. When the oven has reached it's heat place pour the squash onto the hot pan. Cook for 10 minutes then turn over and cook another 10 minutes. Makes a great side for anything!

Pairs well with wine. 

Can you say quesadilla?

 Truly an easy recipe. For dinner and for breakfast. Here is my recipe and probably nothing special, but it is VERY easy. 

Quesadilla for two
2 tortillas

Shredded cheese

Put the tortillas on a baking sheet and spread the shredded cheese over them evenly. Broil on high until melted. Remove from oven.

Breakfast

Scramble two to three eggs mixed with a touch of milk and chili peppers, I used Hatch Bottled chilis from Costco. Depending on your taste about 1/8 of a cup. When done spread over one side of each of the tortillas, then fold the shell over to cover the eggs. You can also add to the eggs, chopped jalapeno's, onions, and/or tomatoes to change things up.  

Dinner

Cook ground turkey with seasoning of your choice. I use a pinch of cayenne pepper along with about a teaspoon of Chili Lime seasoning from Trader Joes. I usually had chopped onions and jalapeno's to the meat. When done spread over one side of each of the tortillas, then fold the shell over to cover the meat. 

You can use ground beef or shredded chicken or pork, your choice.

Put it back in the oven on broil and cook until shell looks slightly crispy then turn over and do the same. When done cut them in half and serve. Breakfast with sausage or bacon and fruit. With dinner your favorite salsa or Pico. With rice and beans. 

Enjoy!

Mary's southern comfort skillet

 Happy 4th of July. 

No, I do not use southern comfort in the recipe, though it does sound good. Feel free to try it!

I know it's July and in the US hot. But this is for those summer thunderstorms when you just long for comfort food. 

Mary's southern comfort skillet - Serves 4 or more if you'd like 

1/2 to 1 lb.  Ground sausage - Spicy 

2 med.        Skinned sweet potatoes chopped

2 med.        Peeled carrots sliced. 

1/4              Onion Chopped

1 lg Stalk    Celery sliced.

4 large        Mushrooms cute in fourths

1 med         Yellow squash chopped

1 med         Jalapeno chopped.

12               Small heirloom tomatoes whole

1 Tbsp.       Garlic Olive Oil

3/4 cup       Broth 

1 pkg.         Pork or beef gravy powder

If you cannot find spicy ground sausage you can do what I did. Add a couple drops or shakes of your favorite hot sauce. I used Louisiana Hot Sauce. Then added a pinch of cayenne pepper, table pepper, salt, crushed chili pepper, basil, and oregano. 

In the skillet, coat the bottom with the oil and heat potatoes, carrots, onions, jalapeno and celery until they start to become tender. Then add the sausage and cook for about 15 minutes. Then add squash, tomatoes, and mushrooms. Mix the gravy powder in the broth and pour into the skillet and stir until thoroughly mixed. Cook another 10 minutes. 

Easy sausage skillet dinner

 It's almost summer, I think we're skipping spring in Utah. Anyway if you're like me, you're ready for easy summer dishes. Here is one for you, I basically just grabbed what I had in the fridge and threw it in the skillet. Yes it is that easy!

Sausage, potato skillet dinner - 2 servings

2 links    Garlic sausage sliced (or chicken would work)

1/2 cp.    Broccoli florets 

1 cp.       Swiss chard (spinach or kale would work)

2 sm.      Carrots sliced

3 sm.      Red potatoes cubed

1 sm.      Jalapeno chopped (optional)

1/4 cp.    Onion chopped

1 tbsp.    Spicy brown mustard

1tbsp.     Garlic oil

Heat the oil in the skillet at medium and then add onions, carrots, and potatoes. Cook until starting to softened. Add sausage and cook for 5 minutes. Add broccoli and swiss chard. Mix thoroughly with mustard. Cover and simmer until meat is cooked. Serve with a spring salad or rolls. It pairs well with a sweet white wine. 

Turkey vegetable soup

 I don't know about you, but I can eat soup year-round. It's one of my super comfort foods. Here is a healthy one I use when I have leftover turkey. This is so easy, it only takes a few minutes to prepare.

Turkey vegetable soup Serves 6

3 cups    Turkey cubed or pulled apart

1 cup      Frozen peas

1 1/2      Jalapeno sliced (Optional)

1/2         Onion chopped

1            Yellow squash cut into cubes

2            Carrots sliced

2  Med.  Potatoes cubed

6 cups    Chicken broth

1 can     Northern beans

1 Tbsp.  Italian seasoning

Salt & Pepper to taste

Add all ingredients, except for beans and peas to the crockpot. Cook on high for 4 to 5 hours or 7 to 8 hours on low. Add the beans and peas one hour before ready to serve. 

Pairs as with any light meat soup, a white wine. Serve with a salad or rolls. Or both if you're hungry.

Calories per serving 266. 

Chicken and veggie Skillet dinner!

 Chicken and veggie skillet dinner - serves 4

1 lb.               Chicken cut into cubes. 

2 med.           Potatoes cut into cubes.

1 large           Carrot sliced

1/4 cup          Onion chopped

1/4 cup          Celery sliced

1/2                 Cabbage cut into small cubes

1 1/2 cup       Broccoli florets

1 Tbsp           Garlic Oil

1 1/4 cup       Chicken Broth

1 Pkg             Chicken gravy mix

1 Tbsp           Basil

1 Tbsp           Oregano

1 Tsp             Turmeric 

Salt and pepper to taste.

Brush the oil over the skillet thoroughly. Cook on Med. Add carrot, potato, celery, onion, cook until onion starts to turn translucent. Add Chicken, 1/4 cup broth. Put skillet lid on for about 10 minutes. Add florets and cabbage. Cover and mix the gravy mix with 1 cup broth. Add and stir. Cover and cook for approx. 30 min. until potatoes are tender, stir occasionally. 

Serve with a salad and a Sauvignon Blanc.

Repost - Crock Pot Corned Beef and Cabbage for Irish Month!

Yes, it's March. Just in time for St. Paddy's Day, we're doing a Crock-Pot full of Corn Beef and Cabbage in all its Irish Goodness. I thought it was a good day to repost this. Enjoy!

Corned Beef And Cabbage
1 to 1 1/2 lb corned beef roast
8 small white potatoes quartered (or 2-3 large russet cut into squares)
4-5 carrots cut into one-inch pieces
1 onion quartered
2 Cloves garlic chopped cored and then cut into 8ths.
4 cups water (substitute one cup for Jameson, optional)
1 tsp sugar
Salt and pepper to taste.

Spray pot with cooking spray. Place corn beef roast into the pot and add 1

cup of whiskey (or water). Add Potatoes around the edge, then cover the roast with the carrots and onions. Add salt, pepper, and sugar and cook on high for 4 hours. Add cabbage over the top and cook additional 4 hours on low or 2 hours on high.

Serve with Soda bread and a Jameson and Ginger with a lime cocktail.

Enjoy!

Breakfast casserole

This is perfect for having people over for brunch, add some mimosas and you're set to relax. 

Breakfast Casserole

2 12 oz. bags Shredded Hash browns

1/2                 Onion chopped

2                    Sweet peppers chopped 

1 lb.               Ground sausage (hot) browned

12-16 LG.        Eggs

1/2 cup          Heavy cream

1 12 oz.          Shredded Cheese

1 cube            Real butter sliced

Salt & Pepper to taste**

Spray a 9 x12 inch pan then slice the butter and sprinkle over the bottom. Lay the hash browns on the bottom. Mix the onions and peppers into the potatoes. Salt and pepper. Sprinkle the browned sausage over the potatoes. Sprinkle half the bag of cheese. Cover and put in the fridge. 

Whip the eggs along with the cream until thoroughly mixed. Salt and pepper to taste. cover and put in the fridge. 

In the morning heat oven to 350 degrees. Put the potato mixture in the preheated oven. bake for 20 minutes. Remove and pour eggs over the top equally. Bake for 15 minutes and sprinkle the rest of the cheese over the top and bake for 10 more minutes. 

** For spicier add one chopped jalapeno to potatoes with the onions and sweet peppers. In the eggs sprinkle dried chili. 

January Soup

January Soup - serves about 8 

Perfect for left over ham!

Boil the ham off the bone. Save half of the broth. Cut the ham up and set aside. 

1 can        Northern white beans

2 cups      Chicken broth (approx. the same as 

                 the left over broth)

1               Sweet potato or Yam peeled and 

                 diced

2 Sm         Red potatoes peeled and diced

2               Jalapeno's sliced (optional)

1               Zucchini diced

7-8           Green beans, ends pinched off and cut into quarters

1/2            White onion diced

4 cloves    Garlic sliced and cut in half

3 - 4          Carrots peeled and cut in chunks. 

1/2 Cup     Frozen peas

Salt, pepper, turmeric to taste, then approx. 1 tbsp. oregano and basil.

All the vegetables are options, use what you like. Add everything to the pot except beans and peas. Bring to boil and then turn down to simmer for 3 hours. Then add peas and beans and simmer another hour or until everything is tender. Quantities may be adjusted to the amount of ham you have to boil. This recipe is a nice easy one for winter and there are usually a lot of left overs.