Cooking with KP: January 2016

Kay's Philly Cheese Steak Sliders

Some people call the ham and cheese version of these sandwiches "Funeral Sandwiches," others call them "Sunday Sandwiches," and still others call them "Game Day Sliders." I decided to make a Philly Steak and Cheese version of them and they are amazing.

Sandwiches:

Three bell peppers, sliced
One large onion, sliced
2 T. olive oil
2 T. butter
1 pound thin sliced roast beef
1 tsp. garlic powder
½ tsp. pepper
2 T. Worcestershire sauce
12 slices of provolone cheese
24 King’s Hawaiian rolls, cut in half

Glaze:
4 T. butter, melted
3 T. brown sugar
1 ½ T. Creole mustard
2 T. Worcestershire sauce
½ T. garlic powder
½ tsp. pepper

Preheat oven to 350 degrees. In a large skillet, heat olive oil and butter until butter is melted. Add bell pepper and onion slices. Sauté until soft crisp. Add garlic powder, pepper and Worcestershire sauce. Add roast beef and toss with pepper and onions until slightly warmed. Place bottom of Hawaiian rolls in baking pan. Top with provolone cheese. Put roast beef, pepper and onion mixture on top of cheese. Put the top half of rolls and press lightly. Mix glaze mixture in small bowl and pour on top of rolls. Press down lightly. Bake for 25 minutes.
You could make the sandwiches several hours or overnight before baking. This will allow the glaze to seep deeper into the bread, but it isn't necessary.

Kay's Tomato Casserole

This recipe was born because I had too many tomatoes and didn't want to throw them out. Some were still very firm, but others were getting soft. I think the mix was perfect. It is a great casserole side dish, especially if you love tomatoes like I do.

5 large beef steak tomatoes, sliced into 30 slices
15 Tablespoons of Italian seasoned bread crumbs
1 cup of shredded mozzarella cheese
1/2 cup of freshly shredded parmesan cheese
5 Tablespoon mayonnaise
salt and pepper to your tastes

Preheat oven to 350 degrees. In a small bowl, mix the mozzarella and parmesan cheeses. Use a 9x9 square baking dish. Spray with cooking spray. Place six tomatoes slices in the bottom of the pan. * Lightly salt and pepper. Brush 1 tablespoon of mayonnaise on top of slices. Sprinkle 3 tablespoons of bread crumbs on top of tomatoes. Sprinkle 1/5 of the cheese mixture on top of bread crumbs. Add next layer of six tomatoes and repeat from *until all layers are done. Bake for 25-30
minutes until bubbly and cheese/bread crumbs are golden brown.

Green Chili Cornbread Mexican Casserole

1 ½ pounds of ground round or extra lean ground beef

1 package of taco seasoning
1 small onion, diced
½ green bell pepper, diced
1/3 cup water
1 can Rotel tomatoes with chilis (hot or mild--your choice)
1 cup frozen corn kernels

1 small can sliced black olives
1 Tablespoon garlic powder
2 cups Mexican Blend shredded cheese
1 box Jiffy cornbread
1 egg
1/3 cup milk
1 small can diced green chilies

Preheat oven to 375 degrees. In a skillet brown meat with onion, bell pepper and garlic powder until no pink remains in meat. Sprinkle on taco seasoning. Add 1/3 cup water, Rotel tomatoes (don’t drain), corn, and black olives. Mix well and bring to a boil. Reduce heat and simmer 5 minutes. Meanwhile, in a bowl mix cornbread mix, egg, 1/3 cup milk, and green chilies. Stir 1 ¾ cup of cheese into meat mixture. Pour into casserole dish. Top with cornbread mixture and bake 25 minutes or until cornbread is golden brown. Remove from oven and top with ¼ cup of cheese and let sit 5 minutes before serving.

Kay's Amazing Cheesy BBQ Ranch Muffins

I love meatloaf, but I didn't wanted something a little different and this recipe was born.

1.5 pounds ground round
1 small onion, diced
1 small bell pepper, diced
1 Tablespoon parsley flakes
1 Tablespoon Worcestershire sauce
2 Tablespoons dry Ranch salad dressing mix/powder
1 teaspoon garlic powder
1/2 teaspoon pepper
2/3 cup brown sugar barbecue sauce
1 cup finely shredded Colby Jack cheese
1 egg, beaten
1/2 cup bread crumbs
1/4 cup brown sugar barbecue sauce for topping

Preheat oven to 350 degrees. Mix all ingredients in a large bowl, shape into balls that will fit into muffin cups. Spray muffin tin, place one meat ball into each muffin spot and press down. Bake 20 minutes and then remove from oven and top with additional bbq sauce. Bake 10 more minutes or until 175 degrees. Let rest 5 minutes prior to serving. DELICIOUS!

Cecil and Kay's Lasagna

I have never been a lover of lasagna. I like it, but find it easier to purchase the frozen lasagna in the grocery stores since we don't eat it often. However, my first husband Cecil and I made lasagna for a family dinner and this is how we made it and it has now become my only lasagna recipe.

1-1/2 pound ground beef
1 pound Jimmy Dean Mild Pork Sausage or 1 pound Italian Sausage out of casings
2 cloves garlic, minced
1 can (14.5 ounce) diced tomatoes, undrained
1 can(6 ounce) tomato paste
2 cans (14.5 ounce) tomato sauce
2 tablespoons dried parsley for sauce
2 tablespoons dried basil
2 tablespoon dried Italian seasoning
1 teaspoon seasoned salt
2 teaspoons sugar
1 teaspoon black pepper
2 teaspoons garlic powder (not salt)
1 cup low fat small curd cottage cheese (optional: Many people don't like cottage cheese in lasagna, If you don't, just use 3 cups of ricotta instead of two.)
2 cups ricotta cheese
2 eggs, beaten
1/2 cup grated (not from a can) Parmesan cheese for mixture
2 tablespoons dried parsley for cheese mixture
3 cups shredded Mozzarella cheese
½ cup grated Parmesan for topping
1 package (10 Ounce) lasagna noodles

Make sauce first. In a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Pour meat into a colander to drain the fat. Return meat to skillet. Add diced tomatoes, tomato paste, tomato sauce, 2 tablespoons parsley, basil, garlic powder, Italian seasonings, pepper, sugar, and seasoned salt. After adding the tomatoes,sauces, and seasonings, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, ricotta cheese, beaten eggs, grated Parmesan, and 2 more tablespoons parsley. Stir together well. Set aside.
Add 1/2 teaspoon salt and 1 tablespoon olive oil to a large pot of water. Bring to a boil. Put lasagna noodles in boiling water. Cook lasagna until “al dente” (not overly cooked)-about 6 minutes.

To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Bake inn 350-degree oven for 25 to 35 minutes, or until top is hot and bubbly.

You can also assemble the ingredients in a baking pan and cover tightly with foil and bake at another time. It can be frozen for up to 3 months (let it thaw for 4 hours in fridge prior to baking) or keep in refrigerator overnight before baking.

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Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.