Swiss Steak

This is a dish that Jud asks for regularly. It was one that his mom  made for him on his birthday every year.  In his family, you got to pick your favorite meal and Irene would make it. Great tradition that we have tried to keep in our family. Aren't traditions great.



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/swiss-steak

Ingredients:
2 tablespoons olive oil
round steak - Jud can easily eat two and I need one. So three is just right for us.
salt, pepper, flour
1 can crushed tomatoes, sliced thin
1 small onion
1 small bell pepper, cut in chunks
1/2 cup water
Directions:
Heat a nonstick skillet with 2 tablespoons of olive oil.
Salt and pepper your round stead on both sides. 
Dredge in flour and then place the steaks in the skillet on medium-high heat to brown on both sides.  It will not be done, just browned.  Remove the steaks to a paper towel and add onions and bell pepper. If you need more olive oil, feel free to add another tablespoon.  Cook onions and peppers over medium-low heat for 5 minutes or until the peppers and onions are soft.  Add 1 can of crushed or diced tomatoes and 1/2 cup of water.  Stir and then add the steaks to the skillet. 
Put a lid on the skillet and cook over low heat for 1 1/2 hours.  You might want to add water if the liquid cooks-off.
Mashed potatoes or parmesan polenta is a great side-dish to serve with this meat.

Spinach-Chicken Bake / Scalloped potatoes

This is a winner of a dish, and it is much easier than stuffed chicken breasts, but you have the taste of chicken with stuffed spinach.  I went ahead and made 3 large chicken breasts that I cut in 1/2. I will have plenty to have for dinner tomorrow night and even share with a friend.  I found this is my recipe box and thought it looked good. I wish I had written down where I got the recipe.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/spinach-chicken-bake

Ingredients:
3/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
12 skinless boneless chicken breast halves - I only made 6 and didn't 1/2 the other ingredients
1/2 cup sliced green onions
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1  10-ounce package frozen chopped spinach, thawed and well drained (squeeze out the water)
1  4-ounce package boiled ham slices, chopped
Directions:
In a shallow dish combine bread crumbs and parmesan cheese. Lightly coat chicken pieces with some of the crumb mixture. Arrange chicken in a single layer in a baking dish. Reserve the remaining crumb mixture.  In a large saucepan cook green onions in hot butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in spinach and ham.  Spoon spinach mixture over chicken; sprinkle with the remaining crumb mixture. Bake in a 350 degree F oven for 40-45 minutes or until chicken is no longer pink (170 degrees F).

Scalloped potatoes was a staple at our house when Stacy and Randel were growing-up.  I would make the potatoes and top it with 4-6 porkchops, eckridge sausage, or ham.  While the potatoes cooked the juices from the meat would mingle with the potatoes and season them. Tonight I just made them plain. It was a great side-dish.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/scalloped-potatoes
Ingredients:
2-3 potatoes or how ever many you need for your family.  I usually plan 1 for each person if they are medium-size.
2 tablespoons butter
2 tablespoons flour
1 cup milk
grated cheddar cheese
Directions:
1. In a medium-size saucepan heat butter until melted. Add flour and stir until smooth (You don't want it to brown) Add milk and stir until thickened.
2. Place the potatoes in a baking dish.  Pour white sauce over the top of the potatoes.  Cover with alluminum foil and bake 350 degrees for 30 minutes.  Remove from oven and sprinkle grated cheese over the top. Bake another 15 minutes until potatoes are soft.

Shrimp and Wild Rice Soup

I forgot to take a picture of this soup and it is gone so it is too late to take a picture now.  Next time I make it, I will try to remember to take a picture.  Jud made this soup for his soup of the week. It was loved by all who had it.  It was so creamy with the rice and half and half. Well worth the calories.  Jud doubled this recipe and we bought a whole pound of shrimp. You can never have too many shrimp in a soup.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/shrimp-and-wild-rice-soup

Ingredients:
1 tablespoon butter
1 tablespoon vegetable oil- I always use Canola
1/2 cup yellow onion, diced
1/2 cup chopped carrots
1/2 cup chopped celery
4 ounces (1/2 cup) wild rice
4 cups chicken stock or broth
1 cup half-and-half
1/4 cup dry white wine (optional)
1/2 teaspoon salt
freshly ground pepper to taste
6 ounces small bay shrimp
In a large soup pot over medium heat, melt butter with oil. Add vegetables and saute' until tender, 6-7 minutes. Stir in wild rice. Add stock and bring to a boil. Reduce heat to medium-low and simmer, covered, until rice is tender, about 1 hour. Add half-and-half, wine, if desired, salt, pepper, and shrimp. Simmer, uncovered, until flavors are blended and soup is slightly thickenedes.  Cook an additional 10-15 minutes.

Swedish Brown Bread

Our first pastorate was at Andice, Texas. We would leave on Friday after school and go to Andice Baptist Church where Jud would preach and visit. Ann Howland used to make this bread.  I got the recipe from her and made it successfully one time, but the next time, I put the yeast in while it was too hot and killed the yeast. I ruined all this dough. At the time we were making $50 per week and our gas money had to come out of that.  I hadn't made it since.  Yesterday I decided that it was time to try it again.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/swedish-brown-breadIngredients:
2 cups milk
2 cups water
2 teaspoons salt
1 heaping tablespoon shortening
1/2 cup sugar
3/4 cup molasses -I used dark Karo syrup
Mix these ingredients and let it come to a boil. Cool to lukewarm. (this is very important) Add 2 packages dry yeast dissolved in 1/2 cup lukewarm water. Add enough flour to work (5 pounds less 2 cups) the mixture. Allow this to stand until it rises to twice it's size. Work down, and let rise again to twice it's size. Work down, and cut into 4 equal pieces.  Knead a little and put into loaf pans that has been sprayed with cooking spray. Allow to rise to twice it's size. Bake at 350 degrees for 30 minutes or until golden brown. Brush on all sides with butter.

Mom's Meatloaf

This is a recipe that my mom used to make. After making your favorite meatloaf recipe, she would pour this sauce over the top. I decided to try my version of it.

Printable Recipe:

https://sites.google.com/site/whatscookingattheedwards/mom-s-meatloaf

Ingredients for meatloaf:

1 pound ground meat

3/4 cup onion, diced

1/2 cup bell pepper, diced

1/2 cup carrots, diced (Jud was making a soup that we had some carrots left over, so I tossed them in- I don't usually add carrots to this recipe but I can't stand to waste as you know.)

1/2 cup breadcrumbs

1/2 of a small tomato sauce can (about a 5oz. can)

2 eggs

Mix together and put in a meatloaf pan or bread loaf pan

Cook at 350 degrees for 30 min. and then pour the following sauce over it and cook an additional 30 minutes.

Ingredients for sauce:

2 tablespoons butter

2 tablespoons flour

Make a rough out of these two ingredients and then add

other 1/2 of the tomato sauce

and 1 can of tomatoes and 1/2 cup milk. Let thicken and then pour over meatloaf

Chocolate Chess Pie

I found this recipe in some magazine and copied it on a recipe card. I didn't write where I got it, so I can't give credit to which magazine.

I just had a taste so I could tell you the verdict. It is awesome, and oh so easy. This will definately go into my keeper box.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chocolate-chess-pie


Ingredients:
2 cups sugar
3 tablespoons flour
4 1/2 teaspoons cocoa
pinch of salt
Mix the dry ingredients together and then add the wet ingredients
1 1/2 sticks melted butter
5 oz evaporated milk
2 teaspoons vanilla
3 eggs
2 tablespoons whole milk
Mix all ingredients together and pour into an unbaked pie shell - bake 325 degrees for 45 minutes.

Crab Cakes with Herbed Aioli

We love crab cakes and these were really good.  I baked them in the oven instead of frying them like the recipe calls you to do.  It was a mistake. The second day, I fried one that I had left-over and it was much better.  I used wheat germ instead of the panko breadcrumbs and really liked it. I had a weight-watchers recipe that used them. Much healther option.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/crab-cakes-with-herbed-aioli
Ingredients: Aioli Sauce
1/2 cup fat-free mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
1 garlic clove, smashed with the back of your knife with a little salt
Crab Cakes:
1/4 cup finely chopped red bell pepper
1 tablespoon fresh chopped chives
1 tablespoon chopped fresh parsley
3 tablespoons reduced-fat mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
zest of 1 lemon
1 teaspoon worcestershire sauce
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
1 teaspoon canola oil
Cooking spray
Preheat oven to 350 degrees
Prepare aioli by combining first 5 ingredients in a small bowl; set aside
Prepare crab cakes by combining bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk. Add panko and crabmeat; toss gently. Divide the crab mixture into equal portions into a 1" patty. Heat oil in a large ovenproof skillet coated with cooking spray over medium-hjigh heat. Add patties; cook 2 minutes. Carefully turn patties over. Place the pan in the oven; bake at 350 degrees for 6 minutes. Top with aioli sauce and enjoy.

Chicken and Corn Chowder

Jud and I started making a soup every week several years ago.  During the Summer, we don't have soup as often, but I have started back to making our soup-of-the-week. We love trying new soups, and this is a winner.  After making a soup out of our Soup Book, we give it a grade.  I give this soup a 10.
Recipe comes from The Big Book of Soups and Stews by Maryana Vollstedt

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chicken-and-corn-chowder-1

Ingredients:
3 slices thick bacon, diced
1 cup chopped yellow onion
2 leeks, white and light green parts only, sliced (After slicing it put it in your sink with water. The grit will fall to the bottom. This is a good way to clean the leeks)
1 clove garlic, minced
4 cups chicken stock
2 large russet potatoes (about 1 1/2 pounds), peeled and chopped
2 boned skinned chicken breast halves (about 1 pound), cut in bite-size pieces
3 tablespoons chopped parsley
1 teaspoon dried thyme
1/2 teaspoon salt
Freshly ground black pepper to taste
1 can (15 oz) creamed corn
In a large Dutch oven over medium heat, cook bacon until crisp, about 5 minutes. With a slotted spoon, remove bacon to a paper towel, leaving 2 tablespoons drippings in pan. Add onion, leeks, and garlic. Saute' until tender, about 5 minutes. Add stock and potatoes. Bring to a boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Add chicken, reserved bacon, parsley, thyme, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken turns white and potatoes are tender, about 10 minutes longer. Add creamed corn and simmer, uncovered, until flavors are blended, 5-10 minutes longer.

Pecan Stuffed Chicken Breasts

I didn't realize how much I substitute in recipes until I started this blog. One reason I love cooking so much is that you can put your own twist on recipes to make them your own.  I didn't have apples, and didn't want to go to the grocery store, so I substitutes some pear jam that my neighbor gave me.  I probably made it a little sweeter than the apples, but it also gave it some moisture that it seemed to need.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/pecan-stuffed-chicken-breast
Ingredients:
4 chicken breasts, at least 1 inch thick
1/2 cup bread crumbs
1/2 cup minced scallions
1/2 cup apples, minced
1/2 cup chopped pecans
1 garlic clove, minced
1/4 cup fresh parsley
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
1/8 teaspoon ground cumin
2 tablespoons olive oil
-------------------------------
1/2 cup chicken stock
1/2 cup dry white wine
1 bay leaf
Directions:
Make a pocket in each breast by cutting horizontally straight to  but not cutting through.
Combine all other ingredients except stock, wine, and bay leaf. Mix well. Divide the mixture among the breasts, filling each pocket with as much stuffing as it will confortably hold. Place the breasts in a greased baking dish large enough to hold them in one layer. Pour the stock and wine over them and add the bay leaf. Cover with aluminum foil and bake about 1 hour at 350 degrees. Serve with cooking juices spooned over.

Angel Biscuits

This is a recipe I got from my Talk About Good Cookbook.  I have been making them for years. This time I tried a little variation.  You know me by now as the queen of trying something new.  I had some whole yogurt that I wanted to use-up, I can't stand to waste food. So I used that instead of the buttermilk.  I couldn't tell the difference. I cut them pretty thick because they don't rise much.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/angel-biscuits

Ingredients:
1 package yeast
1/2 cup warm water
3/4 cup oil, I used canola oil
5 cups flour
1 teaspoon salt
1 teaspoon soda
3 teaspoons baking powder
3 Tablespoons sugar
1 3/4 cup buttermilk
1 Tablspoon butter
Sift dry ingredients. Add yeast, (that has been dissolved in 1/2 cup warm water), oil, and buttermilk. Knead 5 times. Roll out on floured surface and cut with buscuit cutter. Bake 400 degrees - 15 minutes.

Chocoflan

This recipe came from Food Network's Marcela Valladolid

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chocoflan
Ingredients:
12-cup capacity Bundt pan
Softened butter, to coat pan
1/4 cup cajeta or caramel sauce
For the cake:
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cup all-purpose flour
1 1/4 cups buttermilk
For the flan:
1 (12oz) can evaporated milk
1 (14oz.) can sweetened condensed milk
4 oz. cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
For garnish:
1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans
Directions:
Put the oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta or caramel sauce and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
For the cake: Add the butter and sugar to a bowl and usaing an electric mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda, and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated. I added 1 teaspoon of instant coffee because some of my favorite cooks from Food Network always add it, and I like the extra flavor.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Scoop the cake batter into the prepared Bundt pan and spread evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. If you put the pan in the oven with the Bundt cake pan and add the water after it is in the oven, you won't spill water all over the floor.  This is the voice of experience.
Bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.  It took mine about 1 hour and 20 min. to be done.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and add the 1/4 cup cajeta on the cake. Garnish with chopped pecans and enjoy.
Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking.with the flan ending up on the bottom when it is inverted. She likes eating it warm, but traditionally, it is chilled 24 hours before serving.

Coconut Shrimp Curry

I like this, but there are too many great foods to make again something that is just o.k.  This is from Cook with Aloha cookbook




Ingredients:
1 medium onion, chopped
1/4 cup butter
1 1/2 Tablespoons curry powder
1 1/2 teaspoons brown sugar
2 cloves garlic, minced

1 small piece fresh ginger, minced
1 cup chicken broth
2 cups coconut milk
1 1/2 teaspoons salt
2 cup cooked shrimp
Saute' onion in butter over medium heat. Stir in flour, curry powder, sugar, garlic, and ginger. Cover and simmer for 1 houron very low heat. Blend in broth and coconut milk, stirring until smooth. Cover and simmer for another hour. Caution! The sauce should not boil. Add salt and cooked shrim. Heat thoroughly and serve.
Good, but not a home run. I would probably give it a single.