Cooking with KP

Sweet and Sour Ham Stir-Fry

I love pineapple and ham together. I also love sauted bell peppers and onions. These ideas crossed my mind when I had a leftover ham steak in the fridge. I decided to go for a sweet and sour take and I promise it is tasty.

1 large ham steak/ slice (about 12 ounces) cut into thin strips

2 Tablespoons olive oil

1 Tablespoon butter

3 large bell peppers sliced into thin strips (I like to mix the colors)

1 large yellow onion sliced into thin strips

2 large cloves garlic, very thinly sliced

1 20 ounce can pineapple chunks/tidbits packed in juice not syrup, drained with juice reserved

½ cup chicken broth

½ cup brown sugar

2 Tablespoons light soy sauce

2 Tablespoons honey

A dash-1 Tablespoon Sriracha hot sauce depending on heat preference

In a small bowl, mix chicken broth, pineapple juice, brown sugar, soy sauce, honey, and sriracha sauce. Put aside. In a large skillet on medium high heat, heat olive oil and butter until butter is melted. Add onions, bell peppers and garlic. Sauté until vegetables start to soften. Add ham. Continue to stir-fry for 3 minutes. Pour in sauce mixture and bring to a boil. Boil for 2 minutes, stirring frequently. Reduce to simmer for 10 minutes. Serve over steamed rice.

Hamburger Pot Pie (Super Easy and Out of this World Delicious)

I have never been great with pie crusts. I usually make more of mess than a crust! So, if you are like me, you can just purchase your crusts, but if you want to give it a shot, I highly recommend the recipe at https://www.simplyrecipes.com/recipes/perfect_pie_crust.

Dough for two layer pie crust
1 egg, beaten

Filling:
1 pound extra lean ground beef
1 medium onion, diced
1.5 cups of frozen mixed vegetables or canned vegetable mix, very well drained
2 Tablespoons Worcestershire sauce
1.5 teaspoons garlic powder
1 teaspoon pepper
1 Tablespoon parsley flakes
1 Tablespoon Italian seasoning blend. I use McCormick
2 medium potatoes, cubed, boiled and drained (if your vegetable blend doesn't have them)
1 package of brown gravy mix. I use low sodium McCormick (Mix with 1 cup of water)
1 can of cream of mushroom soup, don't dilute

Preheat oven to 400 degrees. Place bottom crust in pie plate.

In a large skillet, brown ground beef with onion until cooked through. Drain any fat. Return meat to skillet and add garlic powder, pepper, parsley flakes, Italian seasoning, and Worcestershire sauce. In a medium bowl or measuring cup, mix gravy mix with one cup of water. Pour into meat in skillet. Bring to quick boil, stirring often. Reduce to simmer. Add mushroom soup and mix well. Let simmer for 3 minutes. Stir in cooked potatoes and frozen vegetables. Mix well. Pour into bottom crust. Top with second crust and seal edges well. Brush the top crust with beaten egg mixture. Cut 5-6 small slots in the top crust. Bake 30-35 minutes until crust is golden brown.

Country Chicken Fried Steak

Whether you call them country fried or chicken fried steaks, these are delicious. My mother called them minute steaks because these cubed pieces of meat only take a couple of minutes to cook. Here
is the recipe that I learned from her.

MEAT INGREDIENTS:

1 ½ cups whole milk

2 large eggs

2 cups all-purpose flour

2 teaspoons seasoned salt

Freshly ground black pepper

¾ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon nutmeg (don’t laugh—it gives it a pop of flavor)

3 pounds cube steak (tenderized round steak that's been extra tenderized)

½ teaspoon salt

½ cup canola or vegetable oil

1 Tablespoon butter

GRAVY INGREDIENTS:

1/3 cup all-purpose flour

3 to 4 cups whole milk

½ teaspoon seasoned salt

½ Tablespoon Worcestershire sauce

½ tablespoon sugar

Freshly ground black pepper (you want large pieces of pepper in the gravy!)

1. There are key steps to good country-fried steaks. First, make an assembly line of ingredients. I like to use disposable pie plates so I can toss after. In bowl, lightly beat eggs and pour into one pie plate and add milk. Mix well. In another pie plate, add flour, seasoned salt, garlic powder, pepper, paprika, cayenne pepper, and nutmeg. Mix with fingers to blend well. Place meat on a long baking pan, lightly sprinkle some seasoned salt, pepper, and garlic powder on both sides of meat.

2. Working with one piece of meat at a time, place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. Meat should not brown right away, if it does, the fire is too hot. Remove from heat and reduce the temperature. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

4. After all the meat is fried, pour off the grease into a glass measuring cup or bowl that will take the hot temp of the grease. It is time to make the gravy. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet. Heat for about 30 seconds. Sprinkle in 1/3 cup of flour. Stir it constantly for about 2 minutes. Don’t let it brown. You want white gravy. Slowly pour in milk, one cup at a time. Stirring constantly. Once you have the gravy constancy you prefer, add seasoned salt, sugar, Worcestershire sauce, and cracked pepper. Bring to a quick bubble boil. Add an additional 1/3 cup of milk, if the gravy is too thick.

Place a country fried steak on a plate aside some mashed potatoes or biscuits or both. Ladle gravy on top of steak, potatoes and/or biscuits. ENJOY!

French Bread Barbecue Chicken Pizzas

I found a recipe for French Bread Pizza online at Valerie’s Kitchen and made a few adjustments to suit our family’s tastes. They are easy and delicious.

Chicken:

2 tablespoons vegetable oil

1 loaf French bread

2 boneless skinless chicken breasts, cut into small, bite-sized pieces

1 teaspoon garlic powder

½ teaspoon seasoned salt

½ teaspoon pepper

3 Tablespoons barbecue sauce

1 Tablespoon dark brown sugar

Sauce:

½ cup barbecue sauce

½ cup marinara sauce

1 teaspoon Italian seasoning blend

Toppings:

½ cup diced red onion

¼ cup diced green bell pepper

½ cup fresh mozzarella cheese shredded

½ cup shredded cheddar cheese

¼ cup shredded fresh parmesan cheese

2 tablespoons chopped cilantro (optional)

Additional toppings that are great: pineapple tidbits, cooked bacon crumbles, sliced olives, and slice banana peppers.

Preheat oven to 375 degrees. Season chicken pieces with garlic powder, seasoned salt, and pepper. Heat oil in a large skillet. Add seasoned chicken and stir fry until no pink remains. Add 4 Tablespoons barbecue sauce and 1 Tablespoon brown sugar. Let chicken simmer on low in sauce for 5 minutes.

Meanwhile, in a small bowl mix ½ cup barbecue sauce, ½ marinara sauce, and 1 teaspoon Italian seasoning blend.

Slice French bread in half to open and then each bottom and top into half to make 4 5-6 inch pieces. Brush sauce mixture on top of each slice of bread.

In another bowl mix the three cheeses and sprinkle just a pinch or two on top of sauce. Then spoon some of the barbecue chicken on top of that. Top with more cheese, onions, bell pepper and cilantro. You may also add pineapple tidbits, bacon bits, slice olives, and sliced banana peppers.

Bake for 12-15 minutes until all cheese is melted and bubbly.

Beef Roast Smothered in Caramelized Onions

1/2 cup water

1/2 cup beef broth

1 cup of beer or additional beef broth

1 Tablespoon Worcestershire sauce

1/3 cup packed brown sugar

3 tablespoons Dijon mustard

2 tablespoons cider vinegar

2 teaspoons garlic powder

1 teaspoon coarsely ground pepper

2 Tablespoon olive oil

1 Tablespoon butter

3-4 large sweet onions, sliced in rounds (Use Vidalia or Sweet White for the best caramelization)

1 boneless beef chuck roast (4 pounds), trimmed

Preheat oven to 300 degrees.

In a bowl, mix water, beef broth, Worcestershire sauce, mustard, brown sugar, vinegar, and beer. Set aside.

Season both sides of roast with garlic powder and pepper. On the stove top, add 1 tablespoon of olive oil to a large Dutch oven or heavy roaster with lid. When oil is warmed, add chuck roast. Brown/sear on both sides (about 3 minutes each side). Remove from pan and place in a platter and cover with foil to keep warm. Add additional tablespoon of olive oil, 1 tablespoon of butter, and onions, stir constantly until onions are beginning to caramelize. Remove half of the onions and place roast on top of the remaining onions. Top roast with the remaining onions. Pour beer and seasoning mixture on top. Put lid on roaster and place in oven. Cook for 3.5 hours or until roast is

Old Fashioned Hanky Pankies

This recipe is definitely not mine. My mother used to make these years ago for showers, VFW meetings, and just because we loved them. My son-in-law loves these.

1 pound of lean ground beef
1 pound loose Italian or spicy pork sausage
1 Tablespoon parsley flakes
2 Tablespoons Worcestershire sauce
2 cups of shredded Velveeta or your favorite cheese
Pumpernickel or Rye bread The smaller party slices are best, but if you can't find the bread, larger slices can be cut with cut cute shaped cutters or in halves or fourths.

Preheat oven to 375 degrees. In a large skillet, brown ground beef and sausage until there is no pink remaining, drain any excessive fat. Add parsley and Worcestershire sauce. Mix well. Remove from heat and stir in cheese until cheese begins to melts. Spread mixture on bread slices. Place bread on a cookie sheet lined with parchment paper. Bake for 15 minutes so that bread can lightly toast and cheese completely melts. Serve within 30 minutes of prep.

Big Momma's Slow Cooked Italian Beef and Vegetable Soup

This is a thick and hardy soup. It is perfect winter or rainy day comfort food. Loaded with healthy vegetables and great seasonings, your family will enjoy it. I have made it with and without the pasta. I used my crock pot for this soup, but you can cook it on the stove top as well.

1.5 -2 lbs. beef stew meat

1 onion, diced

1 green bell pepper, diced

3 stalks celery, thinly sliced

1 14.5 oz. can diced tomatoes with juices

1 15 oz. can/ jar tomato sauce

1 15.5 oz. can kidney or cannellini beans, drained and rinsed

1 14.5 oz. bag frozen mixed vegetables (corn, carrots, green beans, and peas)

1/4 head green cabbage, roughly chopped (2 cups) or 1 1/2 cup frozen broccoli spears (optional)

1 large baking russet potato, peeled and cubed

2 32 oz. boxes of reduced sodium beef broth (I use Swanson’s)

2 Tablespoons minced garlic or 3 Tablespoons garlic powder

½ Tablespoon seasoned salt

½ Tablespoon pepper

2 Tablespoons Worcestershire sauce

1 bay leaf

3 Tablespoons Italian seasoning blend (I use McCormick)

1 ½ cup sturdy pasta (I have used ditalini, small penne, macaroni, or small shells)

In a large crock pot, put onion, bell pepper, celery, garlic, and bay leaf on the
bottom. Add stew meat (browned or fresh), diced tomatoes, tomato sauce, beans, cubed potato, salt, pepper, Worcestershire sauce, Italian seasonings, and beef broth. Cook on low for 3 hours. Add cabbage and frozen mixed vegetables. Cook on for 3+hours. Add pasta 40 minutes prior to serving. If you like a thinner soup, and the pasta overly thickens the soup just add a bit more warmed beef broth.

NOTE: If you have time to brown the meat prior to putting in the crockpot, do so in olive oil. Let cool about 10 minutes prior to adding to crockpot. Browning the meat seems to give a richer flavor.

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.