Sausage, Onion and Greek Potatoes

This is always a good recipe when the pantry and frig get low. With three basic ingredients, it's quick and easy! It's also a good meal for the meat and potatoes man/woman in the house!

1 pound of Kielbasa Sausage, sliced

4 or 5 potatoes, boiled and cut into slices

1 large onion, sliced
1 tsp minced garlic

Oil

Lemon Juice

Cavendar's Greek Seasoning

Salt & Pepper, to taste

Saute sausage and potatoes in a cast iron frying pan in a little oil over a medium heat... just enough oil to keep it from sticking, because the sausage will render some fat. Cook until sausage and potatoes take on some good color... about 15-20 minutes. Add the onion and garlic. Sprinkle well with lemon juice, and add about 2 tbsp of Greek seasonings. Toss and transfer the frying pan to the oven, and cook at 350 degrees for about 30 minutes or until golden brown and caramelized.

Shared on Meal Plan Monday 

PIE! Chocolate Cream and Coconut Cream Pies

I came across a recipe, in my Mama's recipe box, for a basic cream pie that you can turn into almost any kind of pie that you want. With this basic recipe I made these two pies: Chocolate Cream Pie and Coconut Cream Pie! The recipe is basically a Vanilla Cream. It's very easy. The only advice I would have for a beginner, is to practice tempering eggs before hand. I am always super careful not to end up with scrambled eggs in my pie base! LOL

Custard Pie Base:
3/4 cup sugar
1/4 cup corn starch
1/4 tsp Kosher salt
3 cups milk
3 egg yolks
1 1/2 tbsp butter
1 tsp vanilla

1 Homemade Pie Crust, click for the recipe.
Prepare the pie crust in a 9 inch pie pan and cool completely.

In a medium sauce pan, off heat, mix together sugar, corn starch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly until the mixture boils and thickens. Remove from heat and add a very small amount of the hot mixture to the yolks and stir. Keep adding the hot milk mixture to the yolks until warm. Slowly add the egg yolk mixture to the milk mixture, whisking/stirring as you go. Return the sauce pan to the heat and cook until it just comes to a bubble. Remember to keep stirring to prevent scorching! Remove from heat and add butter and vanilla. Pour into a baked, cooled pie shell. Refrigerate for 2-3 hours or until set. 

For the Coconut Cream Pie...
Add 1 1/2 cups sweetened flaked coconut when you add the butter and vanilla. Stir to combine and pour into the pie shell.

For the Chocolate Cream Pie...
Add 1 1/2 cups of Semi-Sweet Chocolate chips when you add the butter and vanilla. Stir until melted and pour into the pie shell.

More Pies...

Banana Cream Pie... Cool the filling until just warm. Cut up 3 bananas and place them in the pie shells and pour filling over the bananas. 

Butterscotch Cream Pie... Replace the sugar with Brown Sugar. (firmly packed 3/4 cup)

Seafood Caesar Salad

1/2 cup Cardini's Classic Caesar Dressing, divided

1 tbsp lemon juice 

1/2 tsp black pepper

1 lb. shrimp, peeled, de-veined and cooked
1 lb crab

6 cups torn romaine lettuce

1 cup seasoned croutons

1/4 cup Shredded Parmesan Cheese 

Heat the shrimp and crab in a sauté pan over medium heat. Off the heat, add the lemon and 1/4 dressing.

Toss lettuce, croutons and remaining dressing in large serving bowl. Top with shrimp and crab mixture. Sprinkle with cheese. Serve immediately. 

Steak and Cheese Subs

Leftover steaks and/or pot roast, cut into chunks
1 tablespoon oil
1 pkg fresh button mushrooms, sliced
2 onions, sliced into rings
1/2 teaspoon minced garlic
1 tablespoon soy sauce

4 hoagie rolls, split lengthwise
1 (8 ounce) package sliced provolone cheese
salt, pepper and dried oregano
Lettuce and tomato

1. Preheat oven to 350 degrees F.

2. Heat oil in a large skillet over medium heat. Saute mushrooms, onion, and season with salt and pepper. Add garlic and soy sauce. Saute until vegetables are tender. Cut the steak into strips and then process it for a few seconds. Add to the vegetables to heat through.

3. Dig out some of the bread from the center of the bottom slice of bread, creating a boat-like shape to hold the meat and vegetables. Spread each bun generously with garlic mayonnaise*. Divide beef mixture into the buns. Top with cheese, and sprinkle with salt, pepper and oregano. Place sandwiches on a baking pan.

4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

5. Add lettuce and tomato. Serve while still warm!

Sometimes I drizzle a little Italian Dressing over the lettuce and tomato. (This is the sub shop's secret trick to give their subs a little extra kick.)

*Garlic mayonnaise

1 cup Mayo
2 cloves Garlic, ground into a paste with a little salt and the edge of a chef knife
1 teaspoon lemon juice

Combine in small bowl. Cover and refrigerate til ready to use.

Orange Rolls

1 can Crescent Rolls
1/4 brown sugar
1 teaspoon flour
1 teaspoon cinnamon

1 cup 10X sugar
1 tablespoon orange juice

1/4 teaspoon orange zest

Mix the sugar, juice and zest in a small bowl and set aside...

I unrolled the sheets (on wax paper) in two sections,

mainly because it fell apart. Press the seems together.

Mix together the cinnamon, sugar and flour. 

Generously cover the dough sheets with the cinnamon mixture. 

Then, roll them up as tightly as you can,

but don't mash them or the seams will come apart. 

I put them in a small cake pan (6") lightly sprayed with oil.

I mashed them down a bit... 

...and sprinkled them with a little of the

cinnamon mixture that was left on the paper.

Bake at 350 degrees for about 20 minutes
or until golden brown and all puffed up in the center.

Drizzle glaze over hot rolls!

Done... 

Italian Sausage, Onion and Mushroom Baked Subs with Provolone Cheese

My step-daughter, her husband and son, Jack came over yesterday. It was the first time we had been able to get together for Christmas! I fixed the Italian Sausage, Onion and Mushroom Baked Subs with Provolone Cheese. It's in the pictures, but I didn't use peppers this time, because we don't like the peppers on ours. You can of course use whatever you want! :-) 

 Kayleigh and Joe trying to figure out what is in the jar...
15 Bean Soup Mix 

 Jack and Moo Moo

 Jack just wants Moo Moo's camera!

It's hard to get a clear picture of that little face on the move! :-)

Jack handing Granddaddy the wrapping paper trash.
Thank you!

Italian Sausage, Onion and Mushroom Baked Subs

 with Provolone Cheese

Italian Sausage

Onion, sliced

Bell Pepper, sliced (optional)

Mushrooms, sliced

Provolone Cheese, sliced

Soy Sauce

Butter

Parmesan Cheese

Garlic powder

Basil

Salt and Pepper

Squeeze the brats out of their casings and brown.

Remove sausage. Leaving the drippin's.

 Melt about a tablespoon or two of butter.
Add a few shakes of soy sauce, about one or two tablespoons.
Add the onions, peppers and mushrooms.

Cook until a little color appears and the vegetables have softened.

Return the sausage to the pan.

Mix about a 1/2 cup of softened butter with

1/4 cup of Parmesan Cheese. Add seasonings to taste...

I scoop the inside of the bread out to give the filling a place to sit.
(Makes them easier to eat, also... and I'm all for that!)

Spread some of the butter mixture on the top and bottom pieces.

Load it up!

Oooops! I almost forgot the cheese... Provolone Cheese!

Wrap them up and stick them in a 350 degree oven for about

10 or 15 minutes, until warmed through and the cheese is melted!

Hot and fresh out of the oven!

OooooLaaaaLaaaa!!!

A good day had by all! :-)

Ham Bone Pinto Beans

Did you cook a ham for Christmas and have that ham bone in the freezer? This is a perfect dish to make with it. A simple bag of beans and a ham bone makes a wonderful winter meal... add some cornbread and you have a southern comfort dish of yumminess!

Click here for Cornbread Recipes

For the Ham Stock:

1 large ham bone
Water to cover
2  celery stalks, cut into large chunks
2 large carrots, cut into large chunks
1 large onion, quartered
3 cloves garlic, halved
1/2 teaspoon pepper

For the Beans:

1 tablespoon of butter
1/4 cup of chopped onion
1 tablespoon of minced garlic
1 pound package of dried pinto beans
2 cups leftover ham, chopped
1 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly ground black pepper, or to taste


Place ham bone in a large stockpot, along with the remaining stock ingredients, cover with water plus another 2 inches. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour. Strain, reserving the bone and stock; discard vegetables. (Sometimes I blend the vegetables with the stock until smooth. Strain it and set aside. It's your call. It's good either way.) Once cooled, pick off any meat from the bone, reserving the meat and discarding the bone. 

Heat the butter in the bottom of the pot, add the chopped onion and cook over medium until tender, about 5 minutes. Add the garlic and cook another minute. Rinse and sort the beans. Add beans and meat to the pot. Cover with ham stock. Bring to a boil, and cook for 1 hour. Reduce heat to a simmer, and simmer for about 2 hours or until beans are tender, stirring occasionally. Serve with a big chunk of cornbread!