by Nancy Salinas | Oct 22, 2020 | Home, Main Entree, Recipes, Sides
Restaurant Style Red Beans and Rice
- 2 15 oz. cans red beans, with liquid
- 1 15 oz. can red beans, drained
- 1/2 lb. smoked ham hock
- 5 1/4 cups water, divided
- 2 cups uncooked long-grain rice
- 1/2 tsp. onion powder
- 1/2 tsp. garlic salt
- 1/4 tsp. ground red pepper
- 1/2 tsp. salt, or to taste
- 1/4 tsp. ground black pepper
- 5 tbsp. lard
In a 2w quart saucepan combine 1 drained can of bean, 1 undrained can of beans, ham hock and remaining 1 1/4 cup water.
Simmer on medium heat for 1 hour, until the meat starts to come away from the bone.
Remove from heat and cool until meat can be handled to be removed from bone.
In a saucepan bring 4 cups water to a boil.
Add rice and stir.
Reduce heat, cover and simmer for 20 minutes.
In a food processor combine meat, beans and the liquid in which they cooked.
To the mixture add onion powder, garlic salt, red pepper, salt, black pepper and lard.
Process for 4 seconds.
Beans should be chopped and the liquid thick.
To the food processor add the third can of drained beans.
Process for 1 to 2 seconds, so that most of the beans remain almost whole.
Pour mixture back into the saucepan and cook slowly on low, stirring often, until heated through.
Serve over cooked rice.
by Nancy Salinas | Oct 16, 2020 | Home, Main Entree, Recipes
Baked Chicken and Mushrooms
Course: Main Course
Cuisine: American
Keyword: baked chicken
- 4 tbsp. butter
- 1 tsp paprika
- 1/4 tsp thyme
- 1 tsp salt
- 1/4 tsp pepper
- 1 broiler-fryer chicken, cut up or 2 1/2 lbs chicken thighs
- 1/4 cup flour
- 3/4 cup dry white wine
- 2 cups sliced fresh mushrooms
Melt butter in 13" X 9" baking pan.
Stir in thyme, paprika, salt, and pepper.
Dredge chicken pieces in flour, then swish in butter (both sides), until coated.
Arrange them in a baking dish.
Bake in hot oven (400F) until browned, about 30 minutes.
Reduce heat to 350F, turn over chicken pieces, and add muchrooms and wine.
Cover dish with foil and continue baking about 30 minutes longer.
by Nancy Salinas | Oct 14, 2020 | Home, Main Entree, Recipes, Sides
Honey Glazed Ham
Course: Main Course, Side Dish
Cuisine: American
Keyword: ham, thanksgiving side
- 5 lbs. Ready-To-Eat Ham
- 1/4 cup whole cloves
- 1/4 cup dark corn syrup
- 2 cup honey
- 2/3 cup butter
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
Place ham in a foil-lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter.
Keep glaze warm while baking ham.
Brush glaze over ham, and bake at 325F and 1 hour and 15 minutes in a preheated oven.
Baste ham every 10 to 15 minutes with the honey glaze.
During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze.
Remove from oven, and let sit a few minutes before serving.
by Nancy Salinas | Oct 9, 2020 | Appetizers, Home, Main Entree, Recipes
Meatballs and Gravy
- 1 1/2 lbs lean ground beef
- 1/2 lb. ground pork
- 2 slices white bread, soaked in water and squeezed dry
- 1/2 cup minced onions
- 3 tbsp chopped fresh parsley or 1 tbsp. dried parsley
- 1 large egg, beaten
- 3/4 tsp salt
- 1/2 tsp fresh ground pepper, divided
- 1 pinch nutmeg
- 3 tsp vegetable oil, divided
- 1 14.5 oz. can beef broth
- 1 14.5 oz. can chicken broth
- 1/4 cup water
- 2 tbsp. cornstarch
- 1/4 tsp. fresh grated lemon rind
- 1/4 tsp. dried thyme
Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 tsp pepper and the pinch of nutmeg in medium bowl.
Shape mixture into 1 inch balls.
Heat 1 1/2 tsp. oil in large skillet over medium heat.
Add half of the meatballs and cook until browned, about 6 to 8 minutes; drain oil.
Transfer meatballs to paper towel lined plate.
Repeat with remaining 1/12 tsp. oil and meatballs.
Add beef and chicken broths to skillet, return meatballs to skillet.
Bring to a boil; reduce heat, cover and simmer, 30 minutes.
In a small bowl combine water and cornstarch, stir well to make a slurry.
Add to meatballs and broth.
Bring to a gentle boil to thicken.
Add remaining pepper, grated lemon peel and thyme.
Cook slowly 5 minutes longer.
Serve over mashed potatoes, buttered noodles, or steamed white rice.
by Nancy Salinas | Oct 9, 2020 | Home, Main Entree, Recipes
Homestyle Meatloaf
Course: Main Course
Cuisine: American
Keyword: meatloaf
- 2 tsp. vegetable oil
- 1 green onion, minced
- 3 garlic cloves, minced
- 2 tbsp. green bell pepper, minced
- 2 tbsp. carrot, frated
- 2 eggs, beaten
- 1 cup milk
- 2 tsp. salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 lbs. ground chuck
- 3/4 lb. ground pork
- 1 cup bread crumbs
- 1/2 cup all-purpose flour
- 1/4 cup ketchup plus an additonal 1/4 c. ketchup (for top)
Preheat oven to 350F.
Saute green onion, garlic, green pepper, and carrot in vegetable oil over medium heat for a couple minutes.
Combine beaten eggs with milk, salt, black pepper, garlic powder, and onion powder in a medium bowl.
Mix bread crumbs and flour into ground chuck and ground pork with your hands.
Press the mixture into a meat loaf pan (the kind of pan with drainage holes on the bottom) or a large loaf pan.
Bake for 30 minutes, then spread 1/4 cup of letchup over the top of the meatloaf and bake for another hour.
Remove from oven and allow it to sit for 10 minutes before slicing and serving.
by Nancy Salinas | Oct 9, 2020 | Home, Main Entree
Slow Cooker Pot Roast
Course: Main Course
Cuisine: American
Keyword: pot roast
- 2 (10.75 oz.) cans condensed cream of mushroom soup
- 1 (1 oz.) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 lb. pot roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
