Bacon, Cheeseburger and Potato Pie

Easy, peasy, one-dish meal!  Have dinner on the table in under 45 minutes!  Perfect for a quick weeknight meal, or anytime.  Kid-friendly, and adults love it too.

Ingredients
6 slices bacon, cooked and crumbled
1 lb. ground beef
1 cup diced potatoes, fresh or frozen
1/4 tsp pepper
1/2 tsp garlic powder
1 large onion chopped
1 tbls. Worcestershire sauce
1/2 cup ketchup
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Method
Preheat oven to 400°F. Spray 9-inch glass pie plate or baking dish with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.

In the same skillet, cook beef, pepper, garlic powder and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup, Worcestershire sauce and potatoes. Spread in pie plate; sprinkle with cheese and bacon.

In a medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate. Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup, pickles, and tomato slices, if desired. Add a side salad or fresh fruit for a complete meal.

Yield:  4-6 servings

Enjoy,

Mary

Alfredo Lasagna Roll-Ups

Lovely Lasagna Roll-Ups stuffed with meat and cheese and smothered in a Creamy Alfredo Sauce! While they do take a little bit of time to do, the end result is very filling and delicious; makes a great family dinner, or make it to impress your friends. Believe me they will go away smiling!

What you'll need to make Alfredo Lasagna Roll-Ups:

• ground beef
• onion
• ricotta cheese
• mozzarella cheese
• italian cheese blend
• 1 egg
• lasagna noodles
• Alfredo sauce

RECIPE
Ingredients
3/4 lb. ground beef
1/2 onion, minced

1 1/2 cups ricotta cheese (or cottage cheese)

2 cups shredded mozzarella cheese*
1 1/2 cups shredded 6-Cheese Italian Blend*
1 large egg, lightly beaten
1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup finely chopped fresh basil

1 box lasagna noodles
*Plus more for dusting over top of roll-ups

Sauce
Creamy Alfredo Sauce (or use store bought Alfredo sauce)

Method
Brown ground beef and onions; drain and set aside.  

Boil lasagna noodles according to package instructions, but just until al dente' and pliable. Drain and rinse with cold water; lay noodles flat on a piece of plastic wrap or parchment paper.  

In a large bowl, mix 1 1/2 cups of the ground beef/onion mixture with ricotta cheese, mozzarella cheese, 6-cheese Italian blend, beaten egg, salt, pepper and chopped basil. Mix thoroughly to combine. 

Assemble

Place several spoonfuls of meat/cheese mixture along the length of each lasagna noodle and roll up (you should have 12-15).  

In a large 13 x 9" baking dish sprayed with cooking spray, ladle 1/2 of the Creamy Alfredo Sauce over bottom of pan.  

Place lasagna roll-ups, seam side down, on top of sauce. Cover roll-ups with remaining sauce. Dust tops with more 6-cheese Italian blend and mozzarella cheese.  

Bake
Pre-heat oven to 350 degrees. Cover baking dish tightly with foil and bake 40-45 minutes or until bubbly. Remove from oven and let cool 10-15 minutes before serving. 

Serve with some Crusty Hearth Bread and a side salad.

Note - Lasagna Roll-Ups can be made ahead, wrapped in plastic wrap and  frozen.  Simply thaw when ready to use and assemble as directed.  Leave out the beef for a vegetarian version.

Option - make it with meat sauce, recipe here

Enjoy,
Mary

© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Alfredo Sauce

Updated and revised March 2020

Yummy, lip smackin' good, creamy Alfredo Sauce. Look, seriously you may never buy it again after you make it yourself.

The BEST part is it only takes a few minutes and some simple ingredients to make. 

This alfredo sauce is awesome as Garlic Shrimp Alfredo, with meatballs instead of tomato sauce, Lasagna Roll-Ups, and a ton of other dishes.

RECIPE

Ingredients

• 1 tbsp olive oil
• 1 tsp minced garlic
• 4 oz cream cheese
• 2 cups heavy cream or half and half
• 1/2 to 3/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp Italian parsley
• pinch ground nutmeg

Method
In a saucepan, combine the olive oil, minced garlic, and cream cheese. Simmer  over medium low heat until cream cheese is melted, stirring often.

Stir in the heavy cream or half and half and whisk in the Parmesan cheese. Continue whisking until cheese is melted and sauce is smooth. Toss in the Italian seasoning, parsley, and nutmeg stirring to blend. 

Simmer sauce for 15 to 20 minutes on low and serve with your favorite pasta dishes.

Store any leftover alfredo sauce in your refrigerator. Alfredo Sauce will keep fresh for 3-5 days.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content. 

Slow Cooker Smothered Pork Chops

We love pork chops here, but only when they are either cooked on the grill and are tender and juicy, deep fried, or slow cooked and smothered.  Many times we have had pork chops that are dry, tough and tasteless.  Why is that?  They definitely shouldn't be, but they are.  Then we tried some pasture-raised pork from our local farm, Sunny Cedars Farm, and what a difference!  Tender, moist, juicy ... just as we remembered pork should be. Delicious!  Recipe adapted from Sweet Tea and Cornbread.

Ingredients

2-4 thick center-cut pork chops

1 pkg. Italian dressing mix

2/3 cups cream of mushroom soup mix

2 1/2 cups water or milk

Method

In a bowl, whisk together the cream of mushroom soup mix and water or milk.  Place pork chops in a slow cooker sprayed with cooking spray, or a large baking dish (if using the oven). Sprinkle chops with Italian dressing mix and cover all with cream of mushroom soup mix (following directions above). Cover and cook in a slow cooker on low 6-8 hours, or in a baking dish covered tightly with foil in a 250 oven 4 hours. Falling off the bone tender!  Very yummy with mashed potatoes.

Servings:  2-4

Enjoy,

Mary

Apple-Cherry Jam/Jelly

Lovely jam made with apples and cherries!  Delicious served on biscuits or scones, or use as a basting glaze on pork or ham.  Yummmm!!!

Ingredients
2 large apples, peeled, cored and chopped/diced small (I used Honey Crisp)
1/2-3/4 lb. bag cherries, pitted, stemmed and chopped/diced small
*fruit should equal 4-5 cups
1/4 cup lemon juice
1/2 cup apple juice or water (either works)
7 cups sugar
1 pkg. Sure-Jell powdered pectin

Method
Mix fruit and lemon juice in large stock pot.  Add water or apple juice and one box Sure-Jell, stir to mix well.

Bring to a rolling boil over high to med-high heat; add sugar all at once and return to a rolling boil (one that doesn't stop when stirring).

Boil hard for 1 minute. Remove from heat and ladle jam into 8-oz. jelly jars, cover with lids and rings.  Process in boiling water bath 10  minutes.

Remove pot from heat; remove jars and allow to cool on a towel on your kitchen counter-top 24 hours or until set.

*Note - some jams/jellies take several days to set-up.

Yield:  8 half-pint or 4 pint jars

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Steak Medallions

Occasionally my husband loves to cook, but when he does it's almost always something grilled, either outdoors or indoors using our Cuisinart 5-in-1 Griddler.  We use it a lot in the winter especially, when grilling outdoors is simply too cold.  Tonight he made these awesome Grilled Steak Medallions, and they were off the charts delicious!

Ingredients
1 lb. thick cut sirloin steak pieces
2 tsp. course-ground black pepper
1 tsp. thyme leaves
1/4 tsp. paprika
1/4 tsp. sage
1 tsp. sea salt
1/2 tsp. dill
1 tsp. fresh rosemary, chopped
4 cloves garlic, minced
Olive oil, poured over steak pieces and tossed to coat

Method
Cut steak pieces into 2" medallions.  Mix all seasonings and garlic together.  In a large bowl, coat steak pieces with oil and toss to coat, then roll steak pieces in seasoning mix.  Turn the indoor grill onto sear heat; place steak medallion pieces on grill, close lid over all and grill 5 minutes for medium, 7 minutes for well-done.

Sauce
1/2 cup half and half
1 cup sour cream
4 oz. cream cheese
1/4 tsp. pepper
1/2 tsp. whole fresh rosemary leaves
Splash white wine
Cook all ingredients over low heat, whisking until thickened and well blended.  Serve over steak medallions.

Enjoy,
Mary

Apple-Garlic-Rosemary Jelly

Part way through making applesauce, I decided to make some Apple Jelly ... then I thought I'd add some garlic, fresh rosemary and course-ground black pepper to a few jars to use as a basting sauce on grilled/roasted chicken or pork. It tastes amazing! Lots of apple and garlic flavor with just a hint of the rosemary and pepper; perfect!

Recipe
Ingredients

Apple Jelly
5 lbs. *apples, quartered (do not peel or core)
3-4 cups water
7 cups sugar
1 pkg. Sure-Jell (powdered pectin)
* How much water to use is not an exact science, since some varieties of apples are much more juicy, and even the same variety varies depending upon the weather. Honey Crisp, Delicious and Gala, for example, tend to be juicy/ watery; while most baking apples, like Rome, tend to be drier and require more water.

Method

Add water to a large stock pot. Put quartered apples in stock pot; cover and bring to a boil over a high/med-high heat. Once it's really boiling, turn heat down to medium and cook until apples are very soft and begin to break up and become applesauce. Stir often to prevent sticking.

Once apples are cooked, remove stock pot from heat and strain apples through a tight mesh colander over a large non-reactive bowl (stainless steel or glass). Allow to drain until you have about 6 cups apple juice (I strained mine for about 30 minutes, pushing the apple pulp with the back of a spoon once in awhile to yield more juice). 

Add apple juice to stock pot and stir in one package Sure-Jell. Bring to a hard boil over high heat, stirring to prevent sticking. Once a rolling boil is reached, add sugar all at once and return to a rolling boil.  Jelly will splatter as it's boiling so use a long handled spoon.  Boil hard for 1 minute.  Remove from heat and ladle into canning jars.  At this point you have plain apple jelly.

  

To make Apple-Garlic-Rosemary Jelly (8 oz. jelly jar size) add 1 heaping tsp. minced garlic (I used garlic in a jar), fresh rosemary leaves and 1/4-1/2 tsp. course-ground black pepper; ladle apple jelly over top of mixture, cover jars with seals and rings.

Process jars (8 oz. or pints) in a boiling water bath 5 minutes. Remove jars from canner and allow to cool 24 hours. Store in pantry.

After the jars have cooled for a bit, and the lids are sealed (button in center of lid is fully depressed and can't be moved), gently shake the jelly with the garlic, rosemary and pepper to evenly distribute in the jelly. Do this from time to time as the jelly is setting up.

Yield - 8-9 (8 oz. jelly jars) or 4 pint jars

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Cherry Pie Filling

Revised and Updated July 2021

Cherries! Beautiful, wonderful, delicious cherries, and one of the fruits I had never canned up until today. Be sure to select fresh, very ripe, and firm cherries, however unsweetened frozen cherries may also be used.

I did not have any Clear-Jel, so I ordered some online and it arrived just in time for today's cooking adventure. 

Why Clear-Jel? Clear Jel is a waxy maize or corn starch that has been modified to resist break down under high temperatures and different pH levels. Therefore, it is an ideal thickening agent and is widely used commercially. Clear Jel is recommended for home canning of pie fillings as it will not break down as the pie filling is cooked in preparation for canning, heated during the canning process, and heated a third time as the pie is baked. Products, including pie fillings, thickened with Clear Jel also freeze well.

Cornstarch, tapioca, or flour should not be used in canned pie filling.  These thickeners are not suitable because they tend to clump during canning and cloud on the shelf rendering the pie filling unappetizing and unable to thicken when baked. Pie fillings made with Clear Jel also increase the safety of the products. Because Clear Jel remains clear and does not clump, heat is better able to penetrate the contents of the jar evenly to kill bacteria and other contaminants during the boiling water or steam canning process. Jars of pie filling will keep the same consistency after processing, remain shelf stable for at least 12 months, and bake into a perfect pie by simply pouring the filling into a crust and topping as desired. There will be no starch or flour taste in the filling.

Following guidance from the National Center for Home Preservation, here are the amazing results! Why buy it, when you can make it so easily at home? This loveliness is going to be used in parfaits, topped on cheesecake, and more! Yummm!

RECIPE

Ingredients

6 cups cherries, stemmed and pitted
2 cups sugar 

1/2 cup + 2 tbls. Clear-Jel

2 2/3 cup cold water

2 tbls. + 2 tsp. lemon juice

dash ground cinnamon (optional)

1/2 tsp. almond extract (optional)

Method
Place fresh cherries (stemmed and pitted), in 1 gallon boiling water. Boil for 1 minute after the water returns to a boil. Drain, place cherries in a colander on top of a bowl, and set aside.

Combine sugar and Clear-Jel in a large saucepan and add water. If desired, add cinnamon and almond extract. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. 

Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries and any juice from the cherries immediately, and fill jars with mixture without delay, leaving 1 inch head-space. Adjust lids and process immediately in a water bath or steam canner 30 minutes for either pints or quarts. 

Remove jars and let sit undisturbed 24 hours. Jars are sealed when the button on top of the lid is fully depressed and won't flex up and down. Store in pantry up to one year.

Yield:  4 pints or 2 quarts

Cooks Note - This recipe can safely and easily be doubled.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

No-Bake Chocolate Pudding Cheesecake Parfaits

I think I am in love with these little parfaits in a jar!  So easy, and convenient, each jar is only 8 oz. so they are the perfect size for a single serving, and they travel well!  They work well for packing in lunch boxes, or taking along in a cooler for a picnic or camping trip.  And they're versatile!  Make them with your favorite jam, pie filling, fresh fruit, or other pudding flavors.  They're light, delicious and a huge hit here in our home!

Ingredients
1 - 8 oz. cream cheese, softened
1/2 cup sugar
1 cup sour cream
1 tbls. vanilla
2 tbls. lemon juice
1/2 - 8 oz. container cool whip or 1 cup heavy cream
1 graham cracker crumb crust, evenly divided (see directions below)
1 - package chocolate pudding (made according to package directions)

No-Bake Cheesecake Filling Directions
In a large mixing bowl, blend softened cream cheese and sugar until well blended.  Add sour cream, vanilla and lemon juice; blend well. Fold in cool whip or whipped heavy cream until blended.  Cover and chill 1-2 hours.

Pudding
Mix pudding according to package directions.  Cover and chill 1-2 hours.

Graham Cracker Crumb Crust
1 1/4 cups graham cracker crumbs
2 tbls. sugar
5 tbls. butter, melted
In a mixing bowl, add all ingredients and mix together with a fork until well combined.  Set aside until ready to assemble parfaits.

Assemble
In 8 - 8 oz. mason jars, add 2 tbls. of the graham cracker crumbs, then top the crumbs with 2 large spoonfuls of the cheesecake filling, then top the cheesecake filling with 1 large spoonful chocolate pudding, another 1 tbls. graham cracker crumbs and lastly top with the remaining cheesecake filling, until each jar is full and all ingredients are evenly distributed.  Cover jars with lids and store in the refrigerator.

Yield: 8 - 8 oz. mason jars

Variations: Caramel-Apple, Blueberry Pie

Enjoy,
Mary

Chicken with Mushrooms and White Wine

This is one of those quick and easy recipes I just love! It comes together very quickly, so would work well for a week night meal.  I have also served this for a small dinner party/gathering of a few friends, and it's always a hit.  Add a side salad, or fresh veggies, and some dinner rolls and you have a meal!

Ingredients
4-6 boneless chicken tenders, cut into small 1" pieces
All purpose flour
2 tablespoons oil (your choice)
1 1/4 pounds mushrooms, sliced
1/2 medium onion, chopped
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 1/2 cups chicken stock or broth (make your own)
1 cup dry white wine (I use cooking wine)
Grated Parmesan cheese (to dust over top - optional)

Method

Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet, or electric fry pan, over medium-high heat. Add chicken; sauté until brown, about 8 minutes. Transfer to plate. Add mushrooms, onions and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes. Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Serve chicken over your choice of pasta or rice; dust with grated Parmesan cheese. Serve immediately.

Yield:  2-4 servings

Cook's note - recipe is easily doubled.  

Enjoy,

Mary

Savory Pecan Rice Casserole

Have you ever had a moment when you couldn't find one of your favorite recipes? Oh my goodness, that just happened to me a bit ago, and I was convinced I had lost it forever.

Weeks went by, then just the other day I found it while cleaning out and moving some cookbooks from one area to another (thanks to my husband painting our kitchen) ... there it was, written down on a piece of note paper tucked inside another cookbook. Whew! So glad I found this one! It's a great rice dish and makes a wonderful accompaniment for pork, poultry, beef or fish.

RECIPE
Ingredients
1/2 lb. butter (2 sticks)
4 green onions, chopped
1 lb. mushrooms, sliced
2 cloves garlic, minced (or use minced garlic in a jar)
2 cups brown or long-grained white rice
1/2 tsp. thyme
1/4 tsp. turmeric
1/8 tsp course-ground black pepper
1 1/2 cups chopped pecans 
5 cups chicken stock 

Method
Preheat oven to 400. Melt butter in large frying pan and saute' onions and mushrooms until golden. Add garlic and then rice, stirring frequently until rice is golden.  Mix in seasonings and pecans.

Turn into a 3 quart casserole dish sprayed with cooking spray or lightly oiled. Pour stock over rice; cover and bake 1 hour and 20 minutes or until liquid is absorbed.

Fluff rice with a fork and a bit of butter; let sit 10 minutes covered before serving.

Yield:  8 servings

Cook's note - recipe is easily divided in half, but also remember to reduce cooking time to approximately 35-45 minutes.

Quick Method
Don't have time to make it the long way? Here's a quick way to make it and still achieve great taste and flavor.

Combine 2 cups rice, 4 tbls. butter (cut into pieces), 4 cups chicken stock, thyme, turmeric, and pepper in a rice steamer. Cook according to recommended time on your model.  

Meanwhile, melt 4 tbls. butter in a fry pan. Add onions and saute' several minutes; add mushrooms and continue to saute' until onions and mushrooms have browned slightly.  

Toss in garlic and cook a few more minutes until well incorporated. Lastly stir in chopped pecans and cook just until slightly roasted. Remove fry pan from heat and stir mixture into steamed cooked rice; fluff with fork.  

Serve immediately.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Ranch-Style Pinto Beans

Making beans of almost any kind from dried beans is so frugal and economical, not to mention good for you!  Beans are loaded with nutrients that our bodies crave:

1. B Vitamins: are necessary for healthy brain and nerve cells, for normal functioning of the skin, nerves and digestive system.
2. Calcium:  for strong bones and teeth and to help keep the body more alkaline, rather than acidic.
3. Potassium: helps reduce the risk of high blood pressure and stroke.
4. Folate: a B vitamin that our bodies don't produce yet dry beans are our single best source of this important vitamin which helps protect against heart disease and cancer.

These Ranch-Style Pinto Beans are full of flavor and delicious. The addition of the ham makes them a meal in themselves simply served with cornbread, or they are a great side dish with all grilled meats.

RECIPE
Ingredients
1 - 24 oz. bag Hurst Pinto Beans
1 - 14.5 oz. can diced tomatoes (with juice)

1 large onion, chopped

1 cup cubed or diced ham

2-3 tsp. ground mustard

2 tsp. course-ground black pepper

1-2 tsp. salt (I use sea salt or Himalayan pink salt)

1/2 -3/4 cup brown sugar

1/2 cup molasses

6-8 cups water

Method
Preheat oven to 350.

Rinse beans well and drain (no need to soak). Add beans and all other ingredients to a large stock pot. Cover and bake 3-4 hours; stirring occasionally.

Taste beans after the first 2 hours of baking and adjust all seasonings to taste. Beans will be soupy, and thicken some while baking.

Serve while hot.

Canning Directions:
If canning, ladle beans and liquid into quart or pint canning jars (you want them to be soupy). Process pints 75 minutes and quarts 90 minutes at 10 lbs. pressure in a pressure canner.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Pizza Pasta Bake

Oh my goodness!  It seems everyone has a recipe for "Pizzaghetti" or other Pizza Spaghetti Bakes. I decided to make this with Ziti or Rigatoni pasta, leftover pasta sauce, mozzarella cheese, 5 cheese Italian blend and pepperoni slices.

It is amazingly good! Full of ooey-gooey cheesy goodness and lots of flavor. Easy to put together and even easier to eat! Yummmm!!

• You can use any pasta you like but I find ziti or rigatoni work best
• You can use your favorite jarred marinara sauce  
• You can absolutely add mushrooms, black olives, or Italian sausage
• Five Cheese Italian Blend adds a nice kick as opposed to just using mozzarella
• You can use Six Cheese Italian Blend if preferred
• You can make this in 2 smaller pans, one for now, and one for the freezer

RECIPE
Ingredients
1 lb ground beef*

2 cups Ziti or Rigatoni noodles, cooked al dente (just barely done)
2 cups easy pasta sauce 
2 cups mozzarella cheese, shredded
2 cups 5-cheese Italian blend, shredded
1 pkg. pepperoni slices (about 32 slices)
Shredded Parmesan cheese

Method
Preheat oven to 350. *Cook ground beef until browned if using store-bought marinara sauce and add it to the sauce. If making easy pasta sauce above, the ground beef is included in the recipe. 

Spray a 13 x 9-inch casserole pan with cooking spray (or lightly grease).

Spread 1 cup of pasta sauce over the bottom of pan, top with 1/2 of the cooked noodles, top that with 1 cup each of the cheeses and 16 slices pepperoni; repeat layers one more time. Dust top of pizza pasta with freshly shredded Parmesan cheese.

Bake in oven 30 minutes or until cheese is melted and casserole is bubbly.

Remove from oven and let sit 10 minutes before cutting. Serve immediately.

Serves:  4-6

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grapefruit Salad with Whitefish in a Mustard Sauce

This recipe was developed by Beth Shuler, a young friend of mine and  former office mate, she was a Captain in the U.S. Air Force.  Shortly after she and her husband, Rob, had their bouncing baby boy, Beth left active-duty and is a busy mom these days! Even with a baby under the age of 1 year old, she was able to serve this wonderful dish to her family last night.  I can't tell you enough how utterly fresh and yummy this is. When she posted it I just knew I had to share it, so she and I messaged each other and this is the result.  There are no exact measurements ... you'll just have to play with it to make it how you like it.

Ingredients
Salad: lettuce mix if your choice quarter grapefruit (skins removed) yellow raisins (craisins would work well too) macadamia nuts (cut in halves) dressing: red vinegar, olive oil, honey, salt, pepper, garlic powder
Method:
Toss lettuce, grapefuit, raisins, macadamia nuts together. Mix dressing ingredients together and toss salad mixture with dressing.

White Fish: Ingredients white fish heavy cream or creme fraiche (I used heavy cream) mustard (I used brown spicy mustard) fresh chopped cilantro salt/pepper/garlic powder directly in fish

Method: Preheat oven to 425. Mix all ingredients, except white fish together in a baking pan; add white fish and marinade 30 minutes or more if you have time. Bake white fish in marinade 10 minutes or until cooked through and flaky. 

Beth's note - I think the dressing and salad would have also benefited from a mustard component as well since the mustard in the fish was so yummy with the salad.

Enjoy,

Mary

Cheddar Cheese Soda Bread

Updated February 2020

A lovely, cheesy quick bread! Bakes in a round or square baking dish, and is awesome served with soups, grilled/baked fish or meats. 

We enjoyed ours with some fried chicken and Boston baked beans and loved it!  Recipe adapted from King Arthur Flour.

What you'll need to make Cheddar Cheese Soda Bread:

• All-purpose flour
• baking powder
• baking soda
• salt
• butter
• 8 ounces shredded sharp or extra-sharp cheddar cheese
• buttermilk (see note)
• 1 egg

RECIPE
Ingredients

2 1/2 cups All-Purpose Flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons cold unsalted butter, cut into pats

8 ounces sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed

1 1/4 cups buttermilk (make your own by adding 1 tbsp lemon juice to milk)

1 large egg

Method

Preheat the oven to 375°F. Spray an 8"or 9" square or round pan with baking spray (or lightly grease).

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese. Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened. 

Scoop the sticky dough into the pan; spread it to the edges of the pan. 

Bake the bread for 40 to 45 minutes, until a toothpick inserted in the middle comes out clean. 

Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool (if desired - I left mine in the pan and cut it from there).

Allow to cool 20 minutes before cutting.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Man 'O Steak

My husband loves his STEAK!  Almost any kind of steak, he's such a meat and potatoes kind of guy.  Oh yes, he'll eat other things (because he has to/I make him), but give him a good steak and he's happy.  This is his "Man 'O Steak!"


Ingredients
Rub
1 - 8" dried sprig fresh rosemary, leaves crushed
4 shakes oregano leaves
4 shakes thyme leaves
2 shakes dried minced onion flakes
3 shakes garlic powder
Multi-blend fresh ground peppercorns, 10-12 grinds
Ground sea salt, 4 grinds
Other ingredients
1 - NY Strip Steak 1 1/2-2" thick
Extra Virgin Olive Oil
Red cooking wine

Method
Mix all rub ingredients in a small bowl. Massage steak with Extra-Virgin Olive Oil; massage in red wine (your choice).  Pat rub on each side of steak and let sit 15 minutes.

Grill over direct sear heat 4 minutes per side until internal temperature is 135 (for medium-rare).

 Let rest 5 minutes before serving to redistribute the juices.

http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

Enjoy,
Mary

Applesauce-Pecan Spice Cake

Revised and Updated August 2021

I love making this cake and I've been making it as long as I can remember. The original recipe was in my mother's Betty Crocker Cookbook, and has changed very little since the early 1950's.

It's an oldie, but a goodie, and one we enjoy here when I have some of my homemade applesauce to use in it. Makes a great snack cake for after school, or with a nice cup of coffee in the afternoon.

RECIPE
Ingredients
2 1/2 cups flour
2 cups sugar
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1 1/2 cups applesauce
1/2 cup shortening
1/2 cup water
2 eggs
1/2 cup chopped pecans 
1/2 cup raisins (optional)

Method
Preheat oven to 350. Measure all ingredient into a large mixing bowl. Mix on low speed 1-2 minutes; turn up to medium and beat 1-2 more minutes.

Pour into prepared 13 x 9-inch baking dish sprayed with baking spray.  Bake 45-60 minutes or until toothpick insert in middle comes out clean.

Remove from oven and let cool on cooling rack.

Frost with Cream Cheese Frosting:
4-oz. package cream cheese
1/4 cup butter
1/2 box confectioners sugar
1 tsp. vanilla extract
May need to add 1 Tbls milk for desired consistency
Cream cheese and butter; gradually beat in sugar and vanilla; beat until smooth and creamy and of spreading consistency. Frost cake. (This makes enough for one sheet cake)

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Fried Pork Chops with Smothered Onion Gravy

Revised and updated November 2019

I really love pork chops and all pork products. I couldn't remember the last time I'd had a tender, juicy pork chop until we purchased some locally raised by small family farmers. They were tender, not tough, flavorful and juicy. Just as pork should be.

It wasn't until we tried this locally raised pork that we really enjoyed it again. If you can, do yourself a favor, find your local pig farm, or check out your local farmers market for some of the best pork.

These Fried Pork Chops with Smothered Onion Gray are delicious! Perfectly coated, then fried and smothered with an amazing onion gravy, what could be better?

To make these Fried Pork Chops with Smothered Onion Gray you'll need:

• 2-4 center cut pork chops
• flour
• buttermilk
• bone broth or stock
• a large onion
• garlic powder, onion powder, parprika, salt and pepper
• oil for frying
• a large skillet

RECIPE
Ingredients
2-4 center-cut pork chops
1 cup buttermilk (make your own: 1 cup milk mixed with 1 tbls. lemon juice)
1 1/2 cups flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
salt and pepper to taste
1 large onion, sliced
2 cups Beef Bone Broth or beef stock
1/2 cup oil for frying
1/4 cup all-purpose flour (for gravy)
2-3 tbls butter

Method
Soak pork chops in buttermilk several hours.

Mix all-purpose flour, garlic powder, onion powder, paprika, salt and pepper in a large zip-top bag. Remove pork chops from buttermilk, place in zip-top bag with flour mixture, seal bag and shake until well coated. Place pork chops on a cooling rack and let sit 30 minutes.

In a large electric skillet (or any large frying pan) heat oil and butter on 350 until butter is melted and oil is hot; add sliced onion and saute' until well caramelized. Remove onion with a slotted spoon and set aside.

Add pork chops to the skillet and cook 10-15 minutes, turning once to evenly brown and ensure pork is cooked through (internal temp 145). Remove pork chops; place in an oven-safe pan and put in your oven to stay warm on 250 degrees.

Meanwhile, add 1/4 cup flour to drippings in pan and stir until smooth; stir in beef bone broth and whisk well; bring to a low boil to thicken. Return cooked onions to pan and simmer 5 minutes. Serve over pork chops.

Yield: 2-4 servings

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.