Two-Toned Scalloped Potatoes

This scalloped potatoes recipe has a delicious creamy sauce.  We eat it as a main dish with meat added but you could leave out the meat and easily serve it as a side dish.  One day I didn't have enough white potatoes so I tossed in some sweet potatoes.  It was tasty!

Two-Toned Scalloped Potatoes                                                     Printable Recipe

3 Tablespoons olive oil
2 Tablespoons flour
2-1/2 cups milk
8 ounces Velveeta (or you can use 2 cups shredded cheddar or any other cheese you like)
salt to taste

3 medium potatoes, peeled and sliced thin
2 medium sweet potatoes, peeled and sliced thin

2 tablespoons finely chopped onion
ham slices, chopped, or dried chipped beef, chopped

Tuscan Roma Chicken and Pasta

There is this pizza, called Tuscan Roma, that I LOVE from a local pizza chain . It's Roma tomatoes, spinach, alfredo sauce and of course cheese! I have my own recipe to make it a home.

This hearty pasta takes all of those flavors I love and puts it all together in this creamy pasta dish.  Italian comfort food, good for the tummy and good for the heart!

Tuscan Roma Chicken and Pasta

1-1/4 pound chicken breasts or tenders

olive oil

salt and pepper

Sauce:

1 Tablespoon olive oil

1 red bell pepper, chopped

1-1/2 Tablespoons flour*

1/4 cup white wine

1/2 cup chicken broth

1-1/2 cups whole milk or half and half if you prefer it richer

4 ounces fresh spinach, chopped

6 ounce bag (1-1/2 cups) shredded Parmesan (not the stuff in the shaker)

1 medium tomato, seeded and chopped

4 ounces spaghetti noodles (or other favorite pasta, GF works well too)

Creamed Chicken and Biscuits

If you are looking for a belly-warming dish my creamed chicken and biscuits are simple to make.  Yes, even the biscuits. You can skip the biscuits and serve over noodles or mashed potatoes but nothing compares to the flaky fluffiness of these biscuits.

Creamed Chicken and Biscuits                                                   Printable Recipe

3 cups cubed cooked chicken (breasts and/or thighs)

3 cups chicken broth 

15 ounce can mix vegetables, drained  or 1-1/2 to 2 cups frozen vegetables

3 Tablespoons butter

1/4 cup all purpose flour

salt and pepper to taste

fluffy biscuits

Loaded Baked Potato Soup

My mom lightens this up by replacing some of the milk with chicken broth. I personally like more potatoes so I add even more to mine.  Top with all the extras you want and your bowl will be perfect!

Loaded Baked Potato Soup                                                Printable Recipe

2/3 cup butter

2/3 cup flour

7 cups milk

4 large baking potatoes, cooked and cubed

1 pound bacon

8 ounces Velveeta

1 cup sour cream

salt and pepper to taste

1 cup shredded Mexi-blend cheese

1 bunch green onions, sliced

Cut up bacon and cook.  I know this picture isn't necessary but it sure looks yummy!!  Drain.

I used to bake my potatoes, then peel and chop.  Now I use 4 cups of Yukon golds, chunked and cooked by boiling. Much less messy and you keep the nutrients of the skin. 

Drain.

In a large pot melt the butter.

Stir in flour, heat and stir until smooth.  Cook for 1 minute.

Gradually add milk, stirring constantly until thickened. I find it easier to have the milk warmed to prevent burning the milk on the bottom while it tries to warm up the rest of the milk. *

This is with about half of the milk

Add potatoes and bacon.

 Add cheese and stir until melted. Stir in sour cream.

TO FREEZE.....Omit potatoes (they will become gritty when you unthaw) cool and put in bags. When ready to use reheat and add potatoes.

Edited to add that if I use YUKON GOLDS they do not turn gritty and they keep their shape even in the freezer!

*An alternative method is to add the milk to pan and warm.  Make a roux out of the butter and flour.  Add the roux to the milk and stir. It will thicken in just a few minutes.  You can see this method on my Cheeseburger Soup and Chicken, Corn and Potato Chowder.

Crock Pot Pulled Pork

This meat will almost shred itself.  When I shop I am looking pork butt, which is funny in its name since it has nothing to do with the pig's butt.  It's near the shoulder and can also be called a shoulder roast. Around my neck of the woods it generally doesn't have a bone but sometimes the butcher leaves it in. It will be marbled with fat.  A lean cut of meat won't work the same and certainly won't taste the same. 

It doesn't matter the size you get so long as it fits in the crock. Typically they are around 5 pounds but sometimes they come as 2-3 pounders.   If it is really large, sometimes I cut it in half.  Let it slow cook all day and at then end you will have juices and the meat will be so tender.

Crock Pot Pulled Pork                                                                             Printable Recipe

1 pork butt roast
1 onion
salt and pepper

Chili-Cheese Baked Potatoes

So you have some perfectly baked potatoes, now what?  Let's top it with some chili and some cheese sauce!!

Chili-Cheese Baked Potatoes                                                           Printable Recipe

5-6 baked potatoes

Chili:
1 pound ground beef
1/2 cup diced onion
1/2 cup diced green pepper
1-1/2 T - 2 T chili powder
14.5 ounce can petite diced tomatoes undrained (or 1 pint home canned)
1/2 can water
1 Tablespoon tomato paste (optional)
Salt and pepper to taste

Pork Meat Balls with Dijon Cream Sauce with Wini Moranville

This recipe is from a fellow Iowan Blogger Wini Moranville.  After checking out her e-cookbook,

which is full of 22 wonderful recipes, I chose this pork meat ball recipe to share with you.  The recipe is simple and the dish looks divine.   See link at end to see how you can order your own e-cookbook for only $2.99! (Price as of 10/17/2014)

A bit more about the cookbook from Wini:  It's the result of a collaboration between French-born chef David Baruthio and me. (Chef Baru owns the widely acclaimed Baru 66 restaurant in Des Moines, Iowa). I just love the way this recipe shows that the French know their way around a meatball just as much as Italian-Americans do. 

Of course, we don't think of meatballs as something you'd braise, but in fact, on two different occasions, two different renown chefs (including David) have given me their recipes for meatballs, and both times they've been cooked partially submerged in liquid (not baked dry, as so many recipes call for). This method of cooking meatballs may just change your meatball-loving life!

A word about the recipe: As you shape the meatballs, you're going to think they're super soft and too flimsy to fry. You're going to wonder where the breading is. There is no breading in this recipe; hence, what you get is pure, rich, meaty flavor, along with that fresh green spark of the parsley. The trick is to use lots of oil to keep them from sticking. Use a large tablespoon to gently turn them. And don't worry--you'll drain off most of that fat!

P.S.  A HUGE thanks to Wini for taking the step by step photos for me to share with the recipe!

Pork Meat Balls with Dijon Cream Sauce

Chicken, Corn and Potato Chowder

This chowder contains so many of our favorite flavors. Smoky bacon and good ol' Iowa sweet corn take it to the next level.  Won't you join me for a bowl...or two?

Chicken Corn Potato Chowder

olive oil
salt
1 pound boneless skinless chicken breast or tenders
2 cups chopped Yukon gold potatoes (skin on)
6 slices bacon, chopped
1/3 cup diced onion
2 jalapenos, diced

2 cups chicken broth
2 cups sweet corn with juice or 1 can creamed corn
1/2 cup milk
3 Tablespoons butter
1/4 cup flour (for GF use oat flour)
salt and pepper to taste

Boil and drain potatoes. Set aside.

Drizzle some olive oil on the chicken breast to lightly coat.  Sprinkle with salt (pepper if desired.)  Grill chicken breasts until no longer pink.  Chop and set aside.

In large pot, cook bacon until done.  Remove bacon and dump out all but about 1 tablespoon grease.  

Add onions and jalapenos and cook, stirring constantly until onions are translucent.  Do not walk off or it will burn.

Add chicken broth, corn, cooked potatoes and heat. Let cook for a bit to let the flavors mingle.  

 Add chicken and allow to reheat. Stir in milk.

In small saucepan melt butter. Add flour and whisk smooth.  Cook for about a minute to get rid of the raw flour taste. This is called a roux.  

Whisk roux into hot soup to thicken.

Ladle into soup cups or bowls.  Top with extra bacon if you like!

Grilled Vegetable Lasagna

Cut the carbs (and gluten!) by ditching the noodles and using zucchini and yellow squash instead.

Grilled Vegetable Lasagna

1-2 small zucchini
1-2 small yellow squash
1 jar or 4 cups marinara sauce
1 pound ground beef (optional)
6 ounces ricotta cheese
2 cups shredded mozzarella
grated Parmesan

Chicken Fried Steak and Gravy

One day I had lunch out with my husband.  Chicken fried steak was their special of the day. I thought to myself that I need to figure out how to make this at home.  My fried steak is crunchy and the gravy is over the top.  It reminds me of the milk gravy my mom made when she fried chicken. Little crunchy breading bits speckled throughout. 

Chicken Fried Steak and Gravy (with Gluten Free Options*)      Printable Recipe

1/4 teaspoon salt

1/4 teaspoon pepper

4-6 (4 ounce) cube steaks (or tenderized round and cut your own pieces like I did)

30 wheat saltine crackers, crushed

1 cup flour

3/4 teaspoon baking powder

1/2 teaspoon pepper (and optional, we prefer not so much black pepper)

few dashes cayenne pepper

3/4 cup milk

2 eggs

Grilled Honey Rosemary Glazed Pork

Grilled Honey Rosemary Glazed Pork 

1/4 cup honey
1 Tablespoon olive oil
2-3 teaspoons finely chopped fresh Rosemary
1-1/2 pound pork tenderloin
olive oil
salt and pepper

Mix together honey, 1 T olive oil and Rosemary in a small sauce pan.  Use the 3 teaspoon measure if you like more Rosemary flavor.

 Bring to boil and cook for 30 seconds.  

Remove from heat and allow to cool.

Pat pork dry and brush with olive oil.  Season with salt and pepper.

Grill over medium-hot fire for about 15 minutes turning every few minutes so all sides get time on the grates.   Brush on honey Rosemary glaze, continue to turn and glaze for another 5 minutes or until meat thermometer reads at least 145 degrees.  This is pork's new safety standard.  This cut of meat can go a little higher and will still be tender. 

Rest your meat under a foil tent for 3-5 minutes. Slice.  As you can see mine was still juicy so I poured the juices back over the meat when I served it. 

Use this glaze on other cuts of pork (change the cooking times) or even chicken!

Salisbury Steak and Mushroom Gravy

If you are tired of the same ol' meat dish try this. It is a twist on my meatloaf patties recipe. So good my husband licked the pan. Yep, he sure did! (See photo at the bottom.)

Check out the freezer friendly and gluten free options too.

Salisbury Steak and Mushroom Gravy                                               Printable Recipe

Salisbury Steak ingredients:
1 pound ground beef
1/3 cup fine diced onion (or equivalent grated)
3-1/2 Tablespoons quinoa flakes (or bread crumbs)
1 Tablespoon Worcestershire sauce
1 egg
1/2 teaspoon salt
1 Tablespoon fresh thyme
1 Tablespoon olive oil
Gravy ingredients:
1 to 1-1/2 Tablespoons olive oil
8 ounces sliced mushrooms
2-3 Tablespoons flour (use higher amount if you like it thicker) (use oat flour for GF)
2 cups beef broth (or chicken with 1/2 teaspoon Kitchen bouquet (aff link))
salt and pepper to taste

20 Ground Beef Meals for the Freezer are as easy as 1-2-3-4

Having a stockpile of freezer meals is invaluable especially when you get sick for a few days, are having surgery, had a baby, or don’t feel like cooking. 

Freezer meals are also a great strategy for saving money (when foods are bought or grown in bulk,) saving you prep time, and feeding our families nutritious home-cooked food.

Unstuffed Green Peppers

When I was a child, my mom made stuffed green peppers.  I didn't like green peppers (except for raw) at the time so having a large cup made out of cooked green peppers didn't appeal to me.  I don't mind cooked peppers now but I find it much easier and faster to make this way.  If you want freezer meals for later this is the route to do it.

It is also a great way to get the green peppers into the dish for the picky eaters.  You can cut them as small as you like or even blend them.  They'll disappear even more after you add the tomato sauce. 

I use brown rice any more in my dishes so I'll give you the white rice version and you can change it up to match your brown rice/water measures and cooking times since brown rices can vary from brand to brand.

Unstuffed Green Peppers

1 pound ground beef

2/3 - 1 cup chopped green peppers

2/3 cup chopped onion

8 ounce can tomato sauce

1-2 Tablespoons Worcestershire

1-1/2 cup water

3/4 cup minute rice

1 -2 cup shredded Mexi blend cheese or 4 ounces Velveeta (optional)

Grilled Pork Tenderloin with Balsamic Vinegar

I have partnered with the Iowa Pork Producers Association for their first ever Iowa Food Blogger Pork Partnership.  I will be sharing a tasty tenderloin recipe and share a little bit about my connection with pork.

I grew up in a rural setting but not as farmers.  We rented our house from a farmer.  So, we grew up near animals but not raising whole herds ourselves.  That farmer raised pigs and so once in a while we'd get runts.  They were ones that weren't going to make it without a little help. 

We'd bottle feed them with baby bottles and we kept them in the house, yes IN the house!  Usually in the linoleum floored laundry room but sometimes we'd take them out to play.  People always look at me like I am crazy and ask "don't pigs stink?"  No, pigs don't stink when they aren't running round in their own poo!  

This is a photo of "Josie" and my sister.  My mom tells me my sister fell asleep and Josie cuddled up for a nap with her too.  When they were past bottle fed stage Josie went outside until market weight. Mom would go out in the pen and sit down on the side cement slab and Josie would come up and put her front hooves on mom's lap wanting a scratch. She did this all the way to market weight.  That's a big pig!

To learn more about modern pork farming and the values in which Iowa Pork Producers operates, visit www.porkcares.org. 

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Now on to the recipe and this recipe couldn't get any simpler unless it cooked itself!  My family really enjoyed it!!
Below is the recipe as I had made it, you can see the original recipe HERE.  They have over 2,000 recipes so look around.

Stick around to the bottom for a fantastic grilling giveaway!!

Grilled Pork Tenderloin with Balsamic Vinegar                             Printable Recipe

2 pork tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh sage (or 1 Tablespoon dried)
salt and pepper, to taste

Glazed Ham on the Grill

This ham starts off with a simple glaze and the cooking method is easy.  You can use an oven but you will get so much more flavor on the grill and I highly recommend charcoal over gas here. 

Glazed Ham on the Grill                                                                             Printable Recipe

1 ham, spiral cut or not (any size will do - mine was 9 lbs)
1 cup honey
1 Tablespoons A-1 sauce

Start charcoal grill and allow to pre-heat.  Each ham comes with it's own directions.  Mine was 300 degrees and 15 minutes per pound to heat.  

Mix together honey and A-1.

Chicken Fajitas

When I go out to the Mexican restaurant I always order chicken fajitas.  I think it must be the sizzle of the cast iron serving vessel that gets my taste buds drooling.  It's an easy dish to make and you can eat the chicken fajitas wrapped in tortillas like they serve at the restaurants, on a pizza, in a quesadilla, or Mexican Chicken Alfredo (coming soon to the blog!)

The restaurant serves it with lettuce, pico de gallo, guacamole, sour cream, refried pinto beans, and rice.   They also keep their veggies on the crunchy side.  We prefer our veggie soft and caramelized but cook them how you like them.  

There isn't really a recipe here but guidelines to which spices and flavors to use.  If you make it a lot like I do you'll learn what you like.  I like cumin so I use fresh ground and it's my star here.

Chicken Fajitas

boneless skinless chicken breasts or tenders
sliced green peppers, red, orange or yellow peppers 
sliced onions
olive oil
cumin (fresh ground if you can)
granulated garlic
granulated onion
cayenne pepper (dash or two)
salt and pepper
lime juice

refried beans
salsa
guacamole

Quick Pizza Dough (oven ready in under 30 minutes)

Quick Pizza Dough (oven ready in under 30 minutes)             Printable Recipe

3/4 teaspoon active dry yeast

3/4 teaspoon  sugar

1/2 cup warm water (110 degrees)

1/2 Tablespoon olive oil

couple dashes salt

1-1/2 cups flour plus more for dusting/kneading

Add yeast and sugar to water.  Let set for 5 minutes.

Southwestern Chicken and Rice

Southwestern Chicken and Rice

olive oil

2/3 cup diced red pepper

2/3 cup diced green pepper

2/3 cup diced onion

1-1/4 pounds skinless boneless chicken breasts (can use boneless thighs) cut into 1 inch pieces

1-1/2 teaspoons taco seasoning

1 cup instant brown rice*

1 cup salsa

1-3/4 cups chicken broth

1 can black beans, rinsed and drained

3/4-1 cup whole corn, drained

2 cups shredded Mexi-blend cheese, cheddar, Chihuahua cheese

Drizzle some olive oil in the bottom of skillet.  Cook veggies until almost done. 

Teriyaki Chicken Kabobs

I love to grill and do so no matter the time of year.  You can't beat the flavor!  If the weather is not playing nice (like a downpour) I will use the grill pan indoors or you could leave the chicken off the sticks and cook them in a cast iron skillet.  

Teriyaki Chicken Kabobs (serves 3-4)                                   Printable Recipe

1/4 cup soy sauce* (or use my soy-free Fauxy Sauce)
1/4 cup water
1/4 cup Mirin (sweet cooking rice wine)
2 Tablespoons honey
1" knob of ginger (microplaned or chopped small)
2 pounds boneless skinless chicken breasts cut into chunks
bamboo skewers (soaked in water**)

Mix together soy sauce, Mirin, water, honey, and ginger for the marinade.  If your honey does not want to dissolve you can heat the liquid a little bit but be sure to cool it before you add your chicken. Cover and marinade for several hours.