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Archive for the ‘Potluck Favorites’ Category

Mama J’s Mama’s Recipe! 😉  Hats off to my mom Rosemary Ruth!  These are a family favorite.  Comfort food.  A little outside the norm.  I’ve even seen siblings eat them for breakfast.  We’re a little odd –but loveable!

Heat oven to 350 degrees oven ..cook 2-3 hours or until fork tender (and they’re ALWAYS better the second day!)

  • 2 cups cooked Rice
  • 1 lb ground beef
  • ½ pound ground sausage
  • 1 medium onion diced
  • 1 teaspoon poultry seasoning  (we like Bell’s but that’s not available everywhere I’ve found)
  • 3/4 to 1 teaspoon black pepper
  • 1 large can of sauerkraut juice and all
  • 2 cans tomato sauce (15oz)
  • 2 individual cans spicy V8
  • Large head of cabbage
  • Salt to taste

A little prep then a little patience.  (Waiting long enough for ingredients to cool before stuffing is truly not my family’s strong suit – but it all turns out just fine!) First, you will need to “steam” the leaves.  Mom uses the microwave for 15 seconds or less — just enough to soften the leaves not really “cook” them – then remove the spine from each leave you want to use.  You can stack several in the microwave at a time.

Mix tomato juice & V8 together.  Then in bottom of roaster or baking dish add a thin layer of tomato sauce mixture and any of the broken leaves.

Next, brown the beef, sausage and onion in a skillet (then let cool!!!)  (We used to just used ground beef  – but we have found we like the taste of the sausage in it – so your call!)  Season with salt, pepper and poultry seasoning to taste.  Add cooked rice and mix thoroughly.  Then, with a slotted spoon, put the above mixture on the bottom of the cabbage leaf near the base of the “spine”  roll towards the top folding in sides to keep all stuffing in.

Add stuffed cabbage leaves, fitting as tightly together as you can on top in baking dish or roaster.  Then add a layer of tomato sauce, then thin layer of sauerkraut, and then repeat. Cover tightly with roaster lid or tin foil and bake for 2-3 hours until fork tender.  If you’re like my sister Michelle – you won’t last an hour before you want to “just check” it!

The sauerkraut is a little outside the norm – but mom learned it from a little old Swedish lady when we were stationed in Cleveland, Ohio way back in the day.  She said it adds tang to the rolls. And she’s right!   My stepdad liked all things spicy  – so the spicy V8 was a nod to his tastes!

You’d be surprised that even kids like this.  Just be sure to call it galumpkis and not cabbage if you want them to try it!  It sounds way more fun – don’t you think?

Thanks Mom for being an amazing cook and teaching me so much along the way!  Enjoy!  I’m making them now so I’ll post a picture when they’re done! 

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I was staring at yet another package of chicken a while back (it was on sale at Publix – package of leg quarters – for $3 – yeah – I’ll take that!)  thinking – what can I do DIFFERENT?  Little of this and a  little of that later and anew kid favorite in my house was born.  Hope you like it!

  • 1 package chicken leg quarters (sometimes I just use a package of thighs and a package of legs – but you can use whatever you like!)
  • 1 stick of butter melted
  • 1 tablespoon Crystal hot sauce
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 1 tablespoon garlic
  • 1/4 cup grated Parmesan Cheese
  • salt & pepper to taste

Heat oven to 350 degrees.  Combine all ingredients other than chicken in small pot and place on low.  Whisk thoroughly until hot, the remove from  heat.  Place chicken pieces on a large baking sheet.  Drizzle half of the liquid over chicken, salt and pepper to taste.  Place chicken in oven for 45 minutes.  Baste with other half of liquid, continue cooking for another 30-40 minutes or until chicken is cooked through and very tender.

The Zesty Lime Chili Corn makes a great side for this dish!

 

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  • 2 cups roasted chicken – cubed**
  • 2 medium potatoes – peeled & cut into small cubes (or if you like baby red potatoes – use about 5 of them cut in ½ or quarters
  • 1 large sweet potato – peeled & cut into small cubes
  • 1 cup baby carrots, cut in ½ or 1/3
  • 2 stalks of celery cut into small pieces
  • 1 large sweet onion – cut into small pieces
  • ½ cup frozen kernel corn
  • ½ cup frozen cut pole beans or cut green beans
  • ½ cup frozen petite green peas
  • 1 ½ cups chicken broth
  • ¼ cup white wine
  • 3 tablespoons lemon juice
  • 1 ½ teaspoon garlic powder
  • 3 packages of chicken gravy mix (I like McCormick) You can make your own – but it takes longer!
  • 2 (9 inch) unbaked pie crusts

**Grab a rotisserie chicken from the store, or roast your own (you can use half for the pot pie – half for salads or sandwiches during the week!), or a small package of chicken breasts (2-3 small)– cubed small – see below!  You can also use leftover turkey if you have it – just change out the chicken gravy for turkey gravy.

Got cooked chicken?  Skip to next step!  Need to cook the chicken breasts first?  Start here – in the bottom of a large stock pot, add 1 tablespoon butter and splash of olive oil and let pot get hot.  Cube your chicken breasts, season with salt/pepper/garlic powder – sauté in pot for 4-8 minutes- browning on all sides- remove chicken from pot and set aside.

Next – add one more tablespoon butter & splash of olive oil – bring pot up to med-high heat.  Add potatoes, sweet potatoes, carrots, celery & onions – cook for about 7-8 minutes – tossing every minute or so until potatoes begin to get tender.  Once potatoes start to get tender, add white wine & lemon juice to pot and start scraping up the bits of browned goodness from the bottom – keep gently tossing those veggies.  Add in chicken stock and frozen veggies and cooked chicken, salt & pepper to taste and let simmer for 3-4 minutes.  Mix gravy packets with ¼ cup cold water – just enough to liquefy – add to pot and simmer everything for additional 8 -10 minutes until broth starts to thicken.  Turn off heat and let cool for about 15 minutes.

Roll out pie shells – place one on either the bottom of a deep dish pie plate or I use a small casserole baking dish.  Fill with all the chicken & veggie goodness from above.  (I used a large slotted spoon to fill so there’s not as much liquid – once the dish is filled with the good stuff – you can add some of the additional gravy if you like).  Top with remaining crust, crimp sides and cut 2-3 slots in top to allow for steam to escape.  Bake for 40-45 minutes until golden brown and amazing! 😉

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  • 1 package chicken thighs (remove skin, clean, pat dry)
  • 4 slices bacon – cut into pieces
  • 2 Andouille sausage links cut into slices (if you don’t like it as spicy – use regular or turkey smoked sausage)
  • 1 lb shrimp de-veined – cooked to taste
  • 2 16 oz cans of diced tomatoes
  • 1 tablespoon minced garlic
  • 1 (each) small green, red and yellow peppers – chopped
  • 1 large onion – chopped
  • 2 zucchini – chopped
  • 1 yellow squash – chopped
  • 3 stalks celery – chopped
  • 1 cup frozen sliced okra
  • 2 bay leaves
  • 1 teaspoon cumin
  • 2 teaspoons garlic powder
  • 1 ½ teaspoon ground cayenne pepper
  • 1 ½ tablespoons hot sauce
  • ¼ cup flour
  • 2 tablespoons Worcestershire sauce
  • 1 bottle of beer
  • 1 can chicken broth
  • 1 small can tomato paste
  • Olive oil
  • ¼ stick of butter
  • Salt & pepper

In large stock pot, fry bacon until browned – remove.  Next, add a little olive oil to the pan, dredge the chicken thighs in flour, salt & pepper and brown well on all sides.  Remove thighs; Add Andouille sausage and brown well, and then remove.  Next, add butter to pot, scrape pan drippings then add onions, minced garlic and celery to pot and cook for 3-4 minutes, then add chopped peppers, zucchini and squash and cook another 3-4 minutes tossing regularly.  Add canned tomatoes, okra, bay leaves, spices, Worcestershire, chicken stock and beer.

Add chicken, bacon and sausage back to pot.  Place on low heat to simmer for at least an hour and a half.  Remove chicken thighs, let cool, then shred chicken and add back to pot, add tomato paste and additional liquid (chicken stock) if needed, simmer at least another 30 minutes.  Remove bay leaves.  Serve over rice; add shrimp to individual dishes – since it tends to overwhelm the jambalaya when added in the “stew.”

 

That’s it – good luck!

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– 6 eggs, well beaten
– 1 can evaporated milk
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 package (30 oz.) frozen shredded hash brown potatoes
– 2 cups shredded colby jack cheese
– 1 medium onion, diced
– 1 small green pepper, diced
– 1 cup diced ham (optional)
Combine eggs, evaporated milk, salt and pepper in a large bowl. Add remaining ingredients, and pour entire mixture into a greased 13 x 9 x 2 baking dish.  Bake at 350 degrees for 60 minutes, or until set.

HINT:  Perfect for the PTA potlucks, brunch with family or breakfast for dinner!

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