Fleischkuekle - German Meat Pies

Fleischkuekle

1lb. ground beef

¼ white onion, finely minced

2 Tbsp. butter

1 tsp. Parsley

1 tsp.  Marjoram

¼ tsp. Thyme

1/8 tsp. pepper

Salt to taste

1 pkg. refrigerated pie crust

Melt butter and sauté onions until translucent,  add in ground beef, an remaining ingredients and cook until meat is no longer pink.  Drain grease. 

Roll out pie crust and cut into triangles

Place about ¼ cup filling in each triangle and fold over, crimp edges to make a pocket pie

Heat about 1 ½ inches of oil in a dutch oven to 360 degrees

Drop pockets one by one in batches and fry until a deep golden brown

Remove from oil, place on a rack to drain and sprinkle with salt

Cheese and sausage stuffed Manicotti

                                     Stuffed Manicotti

1 pkg. Manicotti noodles

Sauce:
1 lb. ground Italian Sausage
28 oz. can of diced tomatoes
6 oz. can of tomato paste
1 tsp. basil
1 tsp. oregano
1 tsp. thyme
3-4 cloves of crushed garlic

Stuffing for noodles:
2 cups shredded Mozzarella
1/3 cup of shredded Provolone
1/2 cup shredded parmasean
1/2 cup shredded Romano
8 oz. ricotta cheese
1 tsp. parsley
1 egg

Combine sauce mixture and simmer on low for about 15 minutes to develop flavors

Mix all stuffing ingredients together.

Boil Manicotti to ½ way done, fill with stuffing mixture,  pour sauce over all and bake at 350 for 35-40 minutes

Beef Pepper Steak (My first ex-husband still asks for this simple 20 yr old recipe... I'd do it much better now, but it was delish)

Beef Pepper Steak

2 Tbsp. Oil

1 1/2 lb. sirloin steak cubed
2 cups water
2 beef bouillon cubes
5 tbsp. soy sauce
2 green peppers cut into 1/4" chunks
1/4 cup cold water
2 tbsp. corn starch
2 cups white rice (I use minute rice)

Brown sirloin steak in oil

Add water, bouillon cubes, soy sauce and peppers, simmer until peppers are softened

Whisk cold water and corn starch together, add to simmering pan and simmer until  thickened

Serve over rice

Knefla, Kraut & Sausage

Dough

1 1/3 cups water

1 egg

1 tsp salt

About 3 cups of flour (until doesn't stick to hands)

Whisk together water, egg, and salt

Slowly mix in flour until dough doesn’t stick to your hands.

Bring a pot of water to a boil and snip tiny pieces of dough into boiling water, or use a Spaetzel maker or what not.  Boil about 10 -15 minutes, stirring occasionally until they are done, they will float. Drain

Mixture

Butter (about ½ cup)

Chicken Bouillon Granules (about 2 Tbsp)

Saltine Crackers crushed (about 1 sleeve)

1 tsp onion powder or ¼ cups finely diced onion

1 can Sauerkraut

2 rings of Kielbasa sausage slice into bite sized rings

Sautee butter, chicken bouillon, onion and cracker crumbs until golden brown

Stir in kneflas, sausage, sauerkraut and cook simmer 15 minutes add salt and pepper to taste

Garnish: Sprinkle with minced fresh parsley and diced scallions

Fried Knefla - German dumplings fried in a butter/onion/cracker crumb sauce

Fried Knefla

Dough

1 1/3 cups water

1 egg

1 tsp salt

About 3 cups of flour (until doesn't stick to hands)

Whisk together water, egg, and salt

Slowly mix in flour until dough doesn’t stick to your hands.

Bring a pot of water to a boil and snip tiny pieces of dough into boiling water, or use a Spaetzel maker or what not.  Boil about 10 -15 minutes, stirring occasionally until they are done, they will float. Drain

Butter (about ½ cup)

Chicken Bouillon Granules (about 2 Tbsp)

Saltine Crackers crushed (about 1 sleeve)

1 tsp onion powder or ¼ cups finely diced onion

Sautee onion, chicken bouillon, onion and cracker crumbs until golden brown

Stir in kneflas and cook another 5 minutes

Solo Gourmet - Seared Tuna Steak

Seared Teriyaki Tuna Steak and Potatoes for One

Tuna

2 Tbsp. Sesame Seed oil

1 tsp soy sauce

1/4 tsp ginger

1/8 tsp onion powder or minced scallions

1 clove garlic smashed

¼ tsp brown sugar

¼ tsp honey

¼ tsp lemon juice

1 tuna steak

Combine first 6 ingredients and pour over tuna steak to marinate for about 30 minutes

Sear Tuna on both sides, reduce heat and cook to medium rare or your desired doneness

Garlic, Cheddar Baked Potato

1 Yukon gold potato

1 tsp garlic minced or powder

1 tbsp melted butter

About 2 tbsp shredded cheddar cheese

Bake potato about ½ way, remove from oven cool to handle

Slice Hassleback style, stuff slits with garlic, potato, cheese mixture and bake until done

Buffalo Mac N Cheese

2 tbsp Butter

2 tbsp Flour

2 cups evaporated milk

 2 cups chicken stock

½ tbsp Cayenne Pepper

1 tsp. sugar

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp celery salt

1 cup Frank’s Red Hot Sauce

½ cup unsalted Butter

2 oz. crumbled Gorgonzola

1 cup shredded Provolone

1 cup shredded Swiss

Melt butter over medium-high heat, reduce heat to medium add flour stirring the entire time to avoid clumps and cook until thick and smooth

Slowly whisk in evaporated milk, bring to a simmer

Add in chicken stock, cayenne, sugar, paprika, onion powder, garlic powder, celery salt, Franks, and butter and bring to a low boil, reduce to a low simmer

Add in cheeses and stir while simmering until melted and sauce is thickened

Stir in 1 lb cooked pasta (shells, macaroni, rigatoni, whatever you prefer)
Garnish with red pepper flakes

Cauliflower Buffalo Chicken Casserole

1 head or 16 oz. bag of frozen Cauliflower

4-5 Brussel Sprouts taken apart into leaves or chopped your preference

2 Tbsp. Olive Oil

Pinch of Himalayan Pink or Sea Salt and Freshly Ground Peppercorns

1 Tsp. Crushed Red Pepper Flakes

1 ½ - 2 cups shredded cooked Chicken Breast (can use raw cubed chicken also)

3 cups buffalo chicken cheese sauce (see my other recipes) or;

(as a quick substitute you can combine ½ cup melted butter, 1 cup Franks, 1 Tbsp sugar, and 1 ½ cups chicken stock or water, and grated or shredded cheese)

½ Cup Panko bread crumbs

¼ cup Parmesan

1 Egg Whites beaten

Take 1/2 of the Cauliflower and chop into tiny pieces make a crust type layer, spread on the bottom of an 8x8, 9x9 or similar sized casserole dish drizzled with olive oil

Next layer ½ of the Brussel sprouts, drizzle with olive oil, sprinkle with Himalayan Pink Salt, freshly ground Mixed Peppercorns and a pinch of red pepper flakes

Layer cooked cubed chicken breast

Pour 1/4 of the sauce over all

Layer remaining large cauliflower pieces cut in half

Pour on remaining sauce.

Bake at 350 for 25-45 minutes covered.

Remove cover

Combine Panko bread crumbs and parmesan with 1 egg white and sprinkle over the top

Bake uncovered until topping is golden brown and crispy

Buffalo Chicken Cheese Sauce

Buffalo Chicken Cheese Sauce

(Great to make Buffalo Chicken Casseroles, Mac-N-Cheese, Frittata, soup….)

2 Tbsp Butter

2 Tbsp Flour

4 Cups Half & Half (Can substitute Milk if desired)

½ Tbsp Cayenne Pepper

1 Tsp. Sugar

1 Cup Frank’s Red Hot Sauce

½ Cup Melted Butter

2 Oz. Crumbled Gorgonzola Cheese

Melt butter over medium-high heat, reduce heat to medium add flour stirring the entire time to avoid clumps and cook until thick and smooth

Slowly whisk in half & half, cayenne pepper, sugar and bring to a simmer

Reduce heat, stir in hot sauce, melted butter and cheese and stir until melted and sauce is thickened.

Excellent set for freezing in portions!

Great set to fill, flash freeze, pop the cubes out and vacuum seal for later!
Also great set to prepare ingredients ahead for the week such as diced or sliced onions, peppers, cucumbers, radishes, apples, carrots.

Spicy Garlic-Lime Chicken Fiesta Soup

1 lb cubed chicken breast

Juice of 2 Limes

1/2 tsp Cayenne pepper

1/2 tsp Cilantro

1/2 Tbsp. crushed red pepper flakes

1/8 tsp. sugar

1/4 tsp. parsley

1 bulb of garlic – smashed

Combine all and marinate chicken for at least 2 hours.

1/4 white onion diced

2 Tbsp butter

Melt butter and saute onions until translucent

Add in chicken cubes and saute just until no longer pink

32 oz. Chicken stock (canned, boxed, homemade, bullion/water)

2 cups Chickpeas

2 Zucchini (sliced into ¼’ slices and then halved)

Handful of fresh green beans (ends snipped and cut into thirds)

½ cup frozen corn

½ cup bell peppers diced (I used red and orange)

1 Jicama, diced

1 Bay leaf
1 tsp. Garlic powder

1 ½ tsp Cumin

½ tsp Oregano

2 Tbsp. Tomato Paste

1 Tbsp. Mexican Crema (or sour cream if you don’t have it)

Add all of the above and simmer for 25-35 minutes.

Chicken Breasts 3 Ways - Spicy Garlic-Lime, Buffalo and Lemon Pepper

Spicy Garlic-Lime Chicken

1 Bone-in chicken breast

2 cups of chicken stock

1 bulb of garlic - smashed

1/4 white onion diced

2 Tbsp butter

Juice of 2 Limes

1/2 tsp Cayenne pepper

1/2 tsp Cilantro

1/2 Tbsp. crushed red pepper flakes

1/8 tsp. sugar

1/4 tsp. parsley

Melt butter and sautee onions until translucent

Add smashed garlic cloves and sautee until soft

Add in lime juice and chicken stock (liquid should almost completely cover, add water if necessary)

Add in cayenne pepper, red pepper flakes, parsley, cilantro and sugar

Bring to a boil, reduce to a simmer and cover.  Simmer until it reaches 165 degrees approximately 25-35 minutes

Remove Chicken from stock, let rest, slice and enjoy.

*Save that stock for a soup, sauce or whatnot. I'll be turining mine into some chicken chili.

Lemon Pepper Chicken

1 Bone-in chicken breast

1 lemon sliced, zested and juiced

Peppercorns

Gently peel back the skin from the meat without piercing the meat

Season the meat with a little salt and generously with pepper

Rub peppercorns into meat

Place lemon slices on top, drizzle with lemon juice and replace skin flap

Season the skin salt, generous pepper and peppercorns, lemon zest

Roast chicken until 160 degrees.  

Buffalo Chicken

1 Bone-in chicken breast

Water to cover

1/2 stick of butter

1/2 cup of buffalo sauce

1/4 tsp sugar

1/2 tsp cayenne

Add all to a pot, bring to a boil, reduce to a simmer and poach until done. About 25-35 mintues.

* Save that broth too!  Buffalo chicken soup, buffalo chicken pasta dish, buffalo mac-n-cheese, so many options!

Left-Over Sweet and Sour Stir Fry

I had family visit as a nice surprise for the weekend.  Of course I wasn't going to feed them only left overs so we had a nice Pork Roast with a peach/cherry glaze, barbecue black beans and roasted vegetables.

But they were impressed and loved the left-over stir fry and my roommate did as well.

2 cups left over pork (I used pork roast cut into small cubes)
1 cup left over chicken (I used 1 1/2 Panko Crusted fried chicken breasts also cubed but a little larger)
1 orange peeled and segmented  (save a little zest first)
1 Meyer lemon peeled and segmented (save a little zest first)
1 apple peeled/cored/diced into small cubes
3/4 cup diced green pepper

I didn't measure so adjust to your desired taste, all measurments are approximate:

1/2 cup left over pork roast glaze that was a reduction of Peach preserves/Cherry Ham Glaze/A pinch of brown sugar and a pinch of pepper.  So you could use approximately 1 -2 tsp each of peach preserves and cherry preserves to substitute

1 tsp low sodium soy sauce
2 tsp low sodium stir fry sauce
1 1/2 tsp ginger
1 tsp onion powder
3/4 tsp garlic powder
Oil

Heat oil in pan or Wok add soy sauce, stir fry sauce, spices and herbs the pork and chicken and sautee.
Add in fruit, green pepper, zests and stir fry until done to your desired consistency.

I also had left-over Lemon-Garlic rice so I tossed the rice in for the last 5 minutes to heat it through.

Sorry, I didn't snap a picture :-(  But it was quick, used up all left-overs and got 3 great reviews.

It's clean it out and use it up week at my house this week!

I'm turning a lot of leftovers from the week and turning them into new delicious dishes to avoid waste this week.  Ever think "there's just too much _______ left and it needs to get eaten but I just can't eat ________ anymore?  That's when you think out of the box and it's no longer ________.

A couple ideas from the past:

Roast beef turned SW black bean and beef chili.
Steak with a quick mushroom and Swiss sauce for mushroom and Swiss sandwiches was delicious.
Fried chicken with light crispy Panko batter becomes Kung Pao, Orange Chicken or Stir Fry.
Left over potatoes can become dumplings, pancakes and more.
Any meat and veggie combo can become a "shepherd's pie"
Or create your own pie based on what you have.  I made a Rachel pie with Turkey leftovers at Thanksgiving and it was gobbled up super fast and was so easy.  Turkey, homemade dressing, sauerkraut, apple slices, cheese, and a pre-made pie crust.

I will post a few of the recipes I found from the cook book I started 20 years ago for some new recipes in the meantime enjoy your leftovers and I'll see you with something fresh and new again next week!

Bacon! - Yum, delicious flavored bacon

How can you not love Bacon?!

To jazz up my eggs, sandwiches, salads or just eat by itself, here's a couple things I do.

Jalapeno Bacon - can of pickled jalapenos, marinate bacon overnight, cook as usual.

Bacon Candy - mix a little melted butter and brown sugar and brush over bacon before cooking

Sweet Apple Bacon - Brush each slice with Apple butter before cooking

Hot Bacon - marinate in my homemade hot pepper broth. You could use Franks/Butter or Cayenne/Crushed Red Pepper Flakes and some Olive Oil.

I've even done peach preserves to go with pork.  

Personally I like to cook it in the oven vs. stovetop to avoid all the mess and hassle. 

Lay slices in a single layer on a sheet, foil lined sheet, rack over a sheet, whatever you like... (I prefer a rack on the sheet lined with foil.  Foil catches all the mess for no clean-up and the rack allows air to circulate the entire piece so you don't have to flip or have one soggy side). Bake at 400 for about 15-20 minutes depending on your oven and desired crispiness.  Enjoy!

Yummy! Knefla Soup

GermanDumpling(knefla,knoephla,spaetzel)Soup

Ok,remember cooking with your grandma or asking for a recipe and you get a little of this, a pinch of that, this to taste....  Well about 15 years ago I asked for her recipe for this soup.  I adapted the little of this and that to measurements and added 2 things and have won 2 contests and $175 for the best Knefla soup.  Thanks Grandma!  So I'm not gonna share the exact recipe on this one but here are the ingredients!  MMMM I can't wait!

Low Sodium says no Pepperoni Pizza? I think not! MMMM!

Craving some Knefla a.k.a. knoephla, spaetzel (German dumpling) soup! I think I smell that twice award winning recipe coming up in the next couple of days! The only ones who come even close and taste like my grandma is C.J.'s Kitchen in Fargo. After talking with the cook, our recipes are very, very similar.

Hydrate, Heal, Energize!!!

I am one of the "I don't get enough water" kind of people even if I try.  But this helps me out and I get some extra benefits. 

Fill a 32 oz. water bottle 1/2 way full of water
Add in a very thin slices of cucumber, lime slices or wedges and lemon slices or wedges.
Freeze.
Add fresh water to fill the bottle.

Carry it with you throughout the day and you'll have a nice flavorful, ice-cold water on hand all day!  Your skin and more will thank you!

* For extra healing power add in 1/2 tsp. Tumeric Powder, Cayenne Pepper, or Ginger or any combination suited to your taste.

P.S.  Tupperware has some really nice water bottles with a built in clip and a very nice leak-proof cap if you're interested!

Spicy Chicken Wings

Spicy Chicken Wings

12 wings

1  cup buttermilk

1/4 cup processed hot sauce or 1 cup of my homemade Pepper Broth (Recipe in another post)

COMBINE ALL AND MARINATE FOR AT LEAST AN HOUR. THE LONGER THE BETTER. UPON REMOVING PLACE IN A SINGLE LAYER ON A COOLING RACK TO DRAIN EXCESS AND PAT MOSTLY DRY

1 1/2 cups flour

1tsp cayenne pepper

1 tsp black pepper

1/4 tsp chili powder

MIX DRY INGREDIENTS TOGETHER WELL. TOSS MARINATED WINGS ONE AT A TIME IN FLOUR MIXTURE.

ONCE ALL WINGS ARE BATTERED FRY IN BATCHES AT 360 DEGREES FOR 5-7 MINUTES

Once done place on cooling rack over paper towels to cool and sprinkle with a little salt. Paper towels catch grease, using a rack allows air to flow resulting in nice crunch instead of soggy and greasy. *** For a crunchier crust I will add a couple steps.

1. Once marinated and floured, dip each wing in an egg wash (1-2 beaten eggs and 2 teaspoons cayenne.

2. Take each egg washed wing and toss in Panko breadcrumbs and fry.

*** Quicker

Skip the marinade. Add the hot sauce/pepper broth to your egg wash. Flour wings, dip in egg wash, roll in Panko mixture and fry.

Spicy Pepper Broth

Spicy Pepper Broth

Use to replace water or chicken/beef broth in marinades, soups, sauces etc. Thicken to make your own hot sauce. Use it in beef stew, chili, pork chops, pepper steak, fajitas, scrambled eggs, your imagination is the only limit! Trend tip- Currently spicy and sweet such as cayenne/chocolate dishes are in, you could use it for spicy cookies/brownies/hot chocolate/chocolate sauce for drizzling/pudding etc!  Enjoy!  

4 cups of liquid (chicken/beef broth, veggie broth, water, pineapple juice even if you want a spicy tropical flavor)

4 habanero peppers

4 Serrano peppers

Handful of jalapeños

Pierce skins, no need to cut up or seed them.

1 Tbsp Cayenne

1/2 Tbsp crushed red pepper flakes

Bring all to a boil, reduce heat and let simmer. Can be ready to use in about 20 minutes. I let mine simmer for about an hour or so to develop more flavor *** For homemade hot sauce thicken with the thickener of your choice. Flour, cornstarch and water, instant potato flakes etc. to your desired consistency.

Leftovers freeze well. I freeze in ice cube and 1/2 cup portions for later use.

New Recipes, Construction and Superbowl

Photos pending.... but I posted 2 game day faves I've done in the past.  I'm still experimenting with the layout, formatting etc. of the page, so please excuse the construction while I get it all organized and prettied up.

What's your favorite to eat on the "Thanksgiving Day" of junk food?

Football Spaghetti Loaf

Football  Spaghetti Loaf

1/2 lb ground pork

1/2 lb ground beef

1 tsp onion powder

1 tsp garlic powder

S&P to taste

1 egg beaten

1/2 cup Italian Bread Crumbs

Small 14-16 oz jar Spaghetti Sauce

Combine all in a bowl

2 quarts Water

1 small box Spaghetti

Bring to a boil, reduce cook about 5 minutes, will be slightly less than al dente as it will finish in the oven

1 cup shredded Mozzarella Cheese

1/4 cup grated parmesean

Roll out meat mixture into a rectangle then layer with spaghetti and cheese.  Fold one 1/2 over the other so you now have a stuffed rectangle.  Shape your loaf into a football and bake for 45-60 minutes at 375

Tips - Nutrition - I use homemade sauce for reduced sodium etc. Fresh - Use homemade sauce with fresh onion, garlic, basil etc Add in mushrooms, green peppers etc Presentation/Fun - 1.  Make the loaf rectangle thin and long , shape into a "football ring" with the stuffed slab using only 1/2 the pasta and sauce.  Then in the middle of the ring, place the remaining pasta and sauce and bake. 2.  Make football shaped meatballs vs. loaves; toss with pasta and sauce and reduce baking time to about 25-30 minutes.  Or skip baking and just do it all on the stovetop. 3.  $1 always has cookie cutters, pans, dishes etc in shapes for the current season. You can grab something football shaped to help your shaping.

Pizza Rolls

Pizza Rolls

1 Pkg Egg Roll Wrappers

Sauce

15 oz can tomato sauce

6 oz can tomato paste

1 Tbsp ground oregano

1 ½ tsp garlic powder

½ tsp onion powder

1 tsp ground paprika

1 Tbsp basil

½ tsp sugar

1/8 C water

Quick Method - Combine all in a blender/food processor and blend until smooth

More developed flavors method –

Substitute fresh basil leaves finely chopped, garlic and onion for the dried (2-3 cloves finely chopped and maybe ¼ a small onion minced)

Heat a little olive oil in and sauté onions and garlic until garlic is soft

Add in tomato sauce, tomato paste, oregano, paprika, sugar, basil.  Bring to a simmer; simmer on low for about 20-25 minutes to allow flavors to marry.

Reserve about 1/3 cup of the sauce for dipping, set remaining 2/3 aside

Filling

1 lb Italian sausage (crumbled)

4 oz can of chopped mushrooms

2 cups shredded Mozzarella or Italian Blend cheese

Brown sausage and crumble into small pieces.  Add in mushrooms and the sauce you set aside and simmer on low for about 5-10 minutes and let cool so it doesn’t melt the cheese.

Combine sauce mixture and cheese in a bowl.

* Freshen and/or health it up tips –

I use Italian sausage that I make from 1lb ground pork and some seasonings minus all that sodium

Add in some finely diced green peppers

Mix it up – substitute any of your favorite pizza topping combos. Pepperoni and olive, Canadian bacon/Pineapple, Buffalo Chicken/Tomato/Celery, Spinach and artichoke hearts would be good if you substitute a white pizza sauce, Caprese style just delicious basil and tomatoes…. Have fun!

Assemble and cook

Lay an egg roll wrapper out, spread about 1/8 cup filling in center of wrapper, roll and set aside on a tray to get ready for cooking.  Repeat until you have them all ready.

Heat Oil in a skillet or deep fryer to 350; fry in batches until golden brown about 5 minutes; serve with reserved dipping sauce.

The Opposing Team called a Time-Out

Game Day delayed by Meat Palooza. I have a date with a butcher knife, cutting board and vacuum sealer.  I love to get the big cuts and cut them down into the cuts I want and in portions I want and it ends up saving so much $ and time.  I may spend about 30-40 minutes to do this all at once, but later on it saves many trips to the store, not having what I want at a reasonable price later, no excuses like "there's nothing here to make".  Beef, pork, chicken, fish, lobster, shrimp, brisket, hamburger... I'm set for quite a while.

Daily Recommended Nutritional Values - They Changed

Interesting information.  Put down that salt shaker and eat your fruits & veggies!Dietary Guidelines Nutrition Info