Cooking with KP

Kay's Crockpot Red Beans

Almost all cooks around here have their special red beans and rice recipe. Here is one of mine for the crock pot.

1 pound of red beans, rinsed and sorted
1 1/2 - 2 32 oz. boxes beef broth
1 large onion, diced
1 medium green pepper,diced
2 stalks of celery, diced
3 T. parsley flakes
2 large bay leaves
1 T. garlic powder
1/2 T. black pepper ( I like pepper-feel free to reduce to your taste)
1/2 T. seasoned salt
1 pound of beef sausage, sliced into rounds
1 cup diced ham and/or a ham bone ( Sometimes I put 2 cups of diced ham because my husband loves ham)
6 slices of bacon cut into 1-inch pieces (do not fry)

Put all items in the crock pot and cook on low for 6-8 hours. Add hot sauce if you like your beans to have a kick. Serve with white rice. The beef broth works magic in the area of flavor.

Note: The final broth will be a bit thin. If you like a thicker, creamier broth with your beans, reduce the beef broth to 1 1/2 boxes or in the final hour of cooking, remove 2 cups of the beans, mash and return to crockpot.

Mikey P.'s Pepper Steak

Here is a recipe my Mikey P. prepared for dinner tonight. It is slightly tweeked from one online. It is quick and easy and very yummy.

1.5 pounds of flank or chuck steak, cut into strips
2-3 bell peppers, cut into thin slices
1 large yellow onion, cut into thin slices
1 bud of garlic, diced
garlic powder
2 T. olive oil
1/3 cup soy sauce
1/3 cup honey
1/3 cup vinegar
1/4 teaspoon freshly grated ginger
1 package McCormick brown gravy mix
1/2 cup water

Heat olive oil in large skillet and saute vegetables until tender crisp and remove from skillet. Sprinkle garlic powder and pepper on steak to your taste ; cook in skillet for about 8 minutes. Mix soy sauce, honey, ginger, and vinegar in small bowl; pour over meat and cook on medium heat 10-12 minutes. Remove meat. Mix brown gravy package with water. Add to sauce in skillet. Return meat and vegetables to skillet. Continue to cook on low-medium heat 10 minutes. Serve on a bed of white rice. So very good.

Pepperidge Farm Swirl Bread Bread Pudding with Kay's Vanilla Sauce

I have recently become hooked on the Pepperidge Farm Swirl Breads and am now experimenting with bread puddings. Here is the one I am preparing today, using the Pumpkin Spice bread.

6 slices Pumpkin Spice Swirl Bread torn into small pieces (I plan on trying the Strawberry Banana Bread and the Caramel Apple Bread as well)
6 T melted butter
3 beaten eggs
2 C whole milk
3/4 C sugar
1 Tablespoon vanilla extract
1 tsp. cinnamon (do not put in strawberry/banana recipe)
1/2 tsp. nutmeg (do not put in strawberry/ banana recipe)
1/2 C golden raisins (for the caramel apple bread, I plan on using chopped pecans instead of raisins and for the strawberry banana bread, I think I will use dried cranberries or chocolate chips)

Directions:
1. Place small bread pieces into an 8 inch square baking pan, which you have lightly coated with Pam.
2. Drizzle melted butter over bread.
3. Blend eggs, milk, sugar, spices, and vanilla.
4. Beat until well mixed and then stir in additions such as nuts, raisins, cranberries and/or chocolate chips.
5. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the mixture.
6. Bake about 45 minutes at 350 degrees until top springs at touch. Top with optional vanilla sauce below:
Whisk 1/2 cup of light brown sugar, 1 T. all-purpose flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and a pinch of salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in 1 T. vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Scalloped Potatoes with Onions

4 cups thinly sliced red potatoes with skins on

1 medium onion thinly sliced and separated into rings

3 T butter

3 T flour

1 1/2 cups milk

1 tsp. salt

1 dash pepper, cayenne if you like spicy foods

1 1/2 cup grated sharp cheddar or Monterrey Jack (my favorite) cheese

1/2 cup grated cheese to sprinkle on top

Paprika

Directions:

In a small sauce pan, melt butter and blend in flour. Let lightly cook so flour isn't raw tasting. Add milk and blend with a whisk. Season with salt and pepper. Cook sauce on low until smooth and lightly boiling, stirring occasionally with a whisk (about 6 minutes). Reduce heat to simmer and stir in 1 1/2 cup of cheese. Place half of the sliced potatoes and onion rings in a lightly greased one quart casserole dish. Pour half of the cheese sauce over potatoes and onions. Repeat with second layer of potatoes and onions and cheese sauce. Sprinkle 1/2 cup of grated cheese on top. Dust lightly with some paprika for color. Bake uncovered for 60 minutes at 350 degrees.
If you really like a spicy dish, try using cubes of pepper jack cheese with the grated cheese to equal 1 1/2 cup of cheese.

You can also add some diced ham or sausage for a complete meal in a hurry. YUMMY!

Crockpot Sloppy Joes

This is a great recipe to throw together when you know you are going to have a long day at work and not fill like cooking when you get home. It does require that you brown your ground beef ahead of time. I suggest browning several pounds of ground beef one free afternoon and put it up in containers 1 or 2 pounds and freeze them so that you have it on hand for things like this. Or, if you are not in a hurry brown and drain your ground beef right before you put it in the crock pot.

2 lbs of lean ground beef, browned and drained
2 celery ribs, chopped
1 small green pepper, finely chopped
1 small onion,chopped
You can used pre-diced seasoning mix from the grocery for these items.
1/2 cup ketchup
1/2 cup packed brown sugar
1 can undiluted tomato soup
1 T. cider vinegar
1 T. prepared mustard
1 T. Worcestershire sauce
1 tsp. pepper
1 tsp. garlic powder

Mix all ingredients in crock pot and cook on low for 5-6 hours.

Apple Enchiladas

I got this recipe online. There are several versions, but all are very similar. It is a good, easy dessert--even better when served with ice cream. I think this would be a great dish for potluck suppers.

1-21 ounce can of apple pie filling
1 tsp. cinnamon
6-8 inch flour tortillas
1/2 c. white sugar
1/2 c. butter
1/2 c. brown sugar
1/2 c. water

Grease a 2 quart oblong baking dish. Put cinnamon in the can of pie filling and mix well. Put a pie filling inside the middle of each tortilla. Roll, tucking in the sides and place in baking dish seam-side down. In a sauce pot, mix all other ingredients. Stir over a medium heat until it comes to a boil and all ingredients are thoroughly mixed. Simmer for 3 minutes. Pour on top of apple filled enchiladas. Let set for 30 minutes so that most of the liquid is absorbed into tortillas. Bake in a 350 degree oven for 30-35 minutes until tops are golden brown and liquid is thick and bubbly. You can slice into two to make 12 servings or leave whole for 6 servings. You can also substitute peach or cherry pie filling for apple, but I think apple is best.

Kay's Better than Cane's Sauce

Lots of recipes out there trying to capture Cane's famous dipping sauce. Here is my version and I think it is amazing--might be better than Cane's. Before I became allergic to shrimp, I always made this to dip my boiled shrimp in. My brother-in-law Ira first started me doing this and I added and took away from the recipe until I got it just like I like it. Try it and let me know.

1/2 cup Blue Plate REAL mayonnaise
1/4 cup ketchup (DelMonte works best I think)
1 tablespoon garlic powder
1/4 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 tablespoon fresh lemon juice (just a quick squeeze)

If you want to give it a bit of a kick, add 1/2 teaspoon of prepared horseradish.

Mix all the ingredients together and let set for about 30 minutes so the flavors really blend together.

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.