Cooking with KP: October 2017

Big Momma's Mexican Stuffed Jack O 'Lanterns

There are many recipes online for stuffed bell peppers and there are several stuffed Jack O'Lantern recipes as well. I decided to make my own. Here it is. It is a perfect treat for Halloween!

4 orange bell peppers (get the ones with 4 bumps on the bottom; they sit better in the pan for stuffing)
1 1/2 pounds of ground beef or ground turkey
1 jar salsa
1 cup cooked rice (I used instant rice)
1 dry seasoning packet for fatijas (I used McCromick)
1 small onion diced
1/2 green bell pepper diced
1 cup shredded taco blend cheese

Preheat oven to 400 degrees. Rinse bell peppers in cold water. Remove the tops (but keep them), scrape out seeds and membranes. Rinse again and turn upside on a paper towel to drain. Cut eyes and mouth to make a Jack O'Lantern. Dice the pieces from the eyes and mouth and mix with the green diced bell pepper. In a large skillet, brown meat with diced onions and bell pepper until the meat has no remaining pink. Drain off any fat/grease. Add salsa, rice and seasoning packet. Mix well. Add cheese and stir. Place bell pepper bottoms in casserole dish and fill with meat mixture. Place tops of pepper on top of meat mixture. Cover with foil and bake for 40 minutes. The bell peppers will still have a bit of crisp to them; if you like them softer, I would bake them 10 more minutes.

Oven Braised Beef Short Ribs

This recipe is a combination of two I found online and my own ingredients. It smells wonderful while cooking, but tastes even better.

8-10 beef short ribs
2 Tablespoons olive oil
1/2 cup beef broth
1/2 cup red wine or (believe it or not) cranberry juice
1 package of Au Jus gravy mix (I use McCormick)
2 toes/buds of garlic, finely diced
1 large onion, sliced and separated into rings
1 Tablespoon chili powder
1 Tablespoon Italian seasoning blend
1 Tablespoon Worcestershire sauce
2 pounds peeled baby carrots (about 20 baby carrots)
1 14.5 ounce can of diced tomatoes, undrained
1/2 teaspoon black pepper
salt, garlic powder, and pepper to season ribs

Preheat oven to 325 degrees. Lightly season beef ribs on all sides with salt, pepper and garlic powder. Heat olive oil in a large skillet over medium high heat. Brown all sides of beef ribs in heated oil (I prefer not to flour ribs, but you could lightly flour them in all-purpose flour). Don't over cook--just about 5 minutes to get the outer beef layer brown and a bit crispy. In a 13 x 9 pan, toss together carrots, onions, and garlic. Place browned ribs on top of vegetables. In a mixing bowl, add wine/juice and beef broth and stir in Au Jus gravy mix. When blended, add tomatoes, chili powder, Italian seasoning blend, Worcestershire sauce, and pepper. Mix well. Pour over ribs and vegetables. Tightly cover with foil or if your baking pan has a lid, cover with lid. Bake for 2 hours. Remove foil/lid and cook another 25-30 minutes to reduce liquid. Serve over mashed potatoes, grits, rice, or polenta.

Cheesy Corn Casserole with Bacon

I found a recipe online and made some changes and my family and I agree the final product is most delicious. I hope that you will try it some time.

6 slices of bacon, fried, drained, and crumbled
1 can whole kernel corn, drained well
1 can cream corn, don't drain
2 eggs, beaten
3/4 cup sour cream
1 1/2 cup shredded mozzarella cheese
1/2 cup shredded fresh Parmesan cheese (not the green can kind)
1 teaspoon garlic powder
1/2 teaspoon pepper
20 Ritz crackers, crushed
3 Tablespoon butter, melted

Preheat oven to 375 degrees. In a large mixing bowl, mix the first 9 ingredients until well-blended. Pour into an 8 x 8 casserole dish that has been sprayed with cooking spray. Bake for 25 minutes. Mix cracker crumbs and melted butter. Remove casserole from oven and top with cracker mixture. Return to oven and bake for 10 more minutes.

Hot Dog Logs (Hot Dog Stuffed Cornbread)

I can't take credit for the original idea of this; it was all over Facebook the summer of 2017. But, I pumped it up a bit. The recipe from Delish didn't have the toppings. If you are looking for a quick and delightful dinner...if you are looking for something the guys will love...if you just like hot dogs, chili and cornbread--you must try this.

2 boxes of Jiffy cornbread mix
2 Tablespoons canola oil
2 large eggs
2/3 cup milk
8 extra-long all beef hot dogs
3-4 15 ounce cans no bean chili (depending on how much chili topping you want)
2 cups finely shredded Taco or Fiesta blend cheese
1 small onion, diced (optional)
sour cream (optional)
mustard (optional)

Put canola oil in the bottom of 9 x 12 glass baking pan. Put pan with oil in it in oven as it is preheating to 400 degrees. By letting the oil heat with the pan, the bottom crust with be firmer and it will be easier to remove. In large mixing bowl, add cornbread mixes, eggs, and milk. Mix well. When oven as preheated, remove baking pan from oven and pour in all of the cornbread mixture. Evenly space out the hot dogs on top of the cornbread. Put in oven and bake for 23-25 minutes until cornbread is done. The hot dogs will sink slightly and the cornbread will rise over them while baking. While cornbread is cooking, heat chili. When cornbread is ready, slice into 8 long logs, each containing a hot dog. Place each log on a plate, top with hot chili and sprinkle with cheese. Some people like to put mustard on top of the cornbread log prior to topping with chili. Optional toppings include finely diced onions and sour cream. All options are great.

Southern Tomato Gravy

One dish that is well-loved in the South is tomato gravy. Some enjoy it over biscuits, others like it on top of toast or grits, and some enjoy it over mashed potatoes or rice. I love it any way I can get it. My mother and my mother-in-law Miss Sue both made rich and delicious tomato gravies. My recipe is a combination of the ones I watched them make and enjoyed eating with them.

1 pound of bacon, fried in a cast iron skillet

3Tablespoons of the fresh bacon drippings

3 Tablespoons of all-purpose flour

1 tsp. black pepper

1 tsp. seasoned salt

1 tsp. garlic powder

1/2 tsp. onion powder

2 Tablespoons Worcestershire sauce

1 Tablespoon sugar (My mother said if you want to have a great tomato flavor, you have to add sugar)

1 bay leaf (optional)

1 14.5 ounce can of diced tomatoes, undrained

1/2 cup tomato juice

1 cup water or beef broth or milk (Miss Sue often used milk--I do sometimes, but most times I just use water)

In a large cast iron skillet, fry bacon and remove to paper towel to drain. Leave 3 tablespoons of bacon drippings in skillet. Over medium heat, slowly shake flour into bacon grease and stir to make a roux. I cook the roux, stirring constantly, for about 4 minutes until medium brown. Slowly pour in 1 cup of water or milk to make gravy, whisking to make sure there are no lumps in the flour. Add tomato juice and continue to stir. Once all lumps are gone from gravy, add the canned tomatoes, pepper, seasoned salt, garlic powder, onion powder, Worcestershire sauce and sugar. When gravy starts to bubble, reduce temperature to simmer. Toss in bay leaf and let simmer 10-15 minutes, stirring often. If gravy becomes too thick, add a little more water. Remove bay leaf. You can crumble one or two pieces of bacon into the gravy right before serving or just serve the bacon on the side with the tomato gravy on top of biscuits, toast, grits, mashed tomatoes or rice.
NOTE: If you have some very ripe tomatoes around, chop them and add to the gravy with the canned tomatoes for an even richer flavor!

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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.