Hello,

I have decided to start blogging again and share my "Journeys" with you.  I love to travel and come up with fun itineraries before hand.  I am a bit frugal and find it my personal challenge to save money on the flight/accommodations so I can spend it having fun.  Don't get me wrong I still stay in some of the best places just not at listed price.

I also enjoy trying new restaurants and recipes and will post those also.

See you on my next journey.....

Russian Cabbage & Potato Pie

Tonight I searched the contents of my fridge and decided on making a Russian Cabbage Pie.  I did add some ingredients as the recipe said it was bland.... I just cant do bland.  So here is my take on the recipe.  Also it seemed a bit dry so I said hmmm no broth just egg what can I add to give it a little moisture.  I immediately thought Russians are known for VODKA so I added a little before adding the eggs.

6 strips of bacon (chopped)
1 head cabbage (medium), cored and chopped
1 large onion, sliced thinly
1 clove of garlic
2 potatoes cut in small cubes
3 tablespoons butter
2-3 eggs (hard-boiled)
2 teaspoons salt
1/4 teaspoon pepper
1 egg (raw)
2 shots of vodka
1 pd of pork
2 pie crust

Saute the bacon, onion, pork and potatoes in the butter.  Add the cabbage when bacon is crisp and onions are translucent.  season generously with salt and pepper (a little extra pepper adds welcome bite). Think of this way: scrambled eggs without a good shake of salt and pepper are terrible. The same goes with cabbage pie, especially since there’s a few hard-boiled eggs in the mix. when mixture is finished add vodka and let cook out the alcohol for a few minutes.

Let mixture cool then add the raw egg so it does not cook/scramble stir then put on top of your pie shell, add hard boiled eggs and cover with top crust.

Cooke 425 for about 45-50 minutes when the crust is golden brown.

Cool to a warm temperature for better slicing. 

Sautee'd Vegi's and Garlic Sauce Over Pasta

The other night I went out for dinner and ordered a pasta dish full of favor, tomatoes, lots of garlic and spinach.  I did not have any spinach so I substituted spinach for shaved Brussels sprouts.  You will love this if you are a garlic and tomato fan.  This would also taste great with broccoli or any vegi you may have on hand.

Ingredients
Olive oil 2 tbsp
one small onion chopped
Brussels sprouts sliced thinly and the rough ends removed
3 garlic cloves cut in big pieces or smashed
2 cans of diced tomatoes, I like the mild chili peppers variety.  Use your favorite.
1/4 tsp red pepper flakes or hot sauce
1/2 c red wine
2 cups of cooked pasta rinsed then sprinkled with olive oil


In a saute pan add olive oil and heat on medium heat
add the onion, vegi's and saute until the onion is translucent and the vegi's are slightly brown about 5 minutes.  Wait till last few minutes of cooking to add the garlic so it does not burn
salt & pepper to taste
add red pepper or hot sauce
add the wine and deglaze your pan of stuck on bits of vegi's
Stir in the tomatoes and let simmer while the pasta cooks
add 1/2 cup of pasta water to pan before draining the pasta

Top pasta with vegi sauce then top with Parmesan cheese, enjoy!

Baby Back BBQ Ribs

My new goal is to become The "BBQ Queen" by the end of this summer.  I am at a great start, this past weekend I made some pretty amazing ribs if I do say so myself. 


2 racks of ribs

Marinade

Marinade:
Orange juice
1 lime - juiced
1 lemon - juiced
1 clove of garlic - smashed
1 tbsp of cayenne pepper

Salt and pepper your ribs, mix all ingredients above and pour in a bag with your ribs that have been seasoned with salt and pepper.  Let marinade for 4 hours or overnight turning the bag over to make sure meat is coated with the marinade well.

The Rub

Rub:
Paprika- 2 tbsp
Salt- 2 tbsp
garlic powder- 2 tbsp
Onion powder- 1 tbsp
Italian seasoning mix - 2 tbsp
Cayenne pepper - 1 tbsp
brown sugar - 2 tbsp
Pepper - 1 tbsp

Cover ribs on all sides then put on grill at 275 for 3-4 hours, baste with sauce for the last 1 1/2 every 1/2 hour or so.

Bourbon BBQ Sauce
1 C Favorite Bourbon
Salt - 1 tbsp
Hot Pepper Sauce - 1 Tspn
Ketchup - 1/2 C
Cider Vinegar 1/2 C
Brown Sugar 1/2 C
Garlic Powder 2 Tbsp
Onion Powder 1 Tbsp

Bring Sauce to a boil for to reduce the bourbon then add tomato paste if needed.

Wrap ribs in foil and let sit for 30 min. before cutting

Wrap ribs in aluminum foil for when done cooking and let them sit for 30 minutes before cutting.  Top with the remainder of BBQ sauce and serve. Goes great with potato bombs, coleslaw and corn bread.

Yum!

Pork Tenderloin with a Mango Pepper Glaze Wrapped in Bacon

Hey Everyone!

Sorry I have neglected my blog, but life happened and I got busy.  Blah, Blah, Blah!  :)
I am back, I have missed cooking and once again have time to do it.  I have learned so much and plan to share it with you.

So, I went to a cooking class not to long ago for Tuscan Cooking, I really enjoyed the dish which calls for a mustard glaze over the pork.  However, my husband is not a fan of mustard so here is my take on the dish.  Instead I used a Mango Pepper Jelly mixed with a little bit of water so it spreads easier over the pork.  If I had more time I would have made a cranberry chutney or something.  Preheat oven to 400.  By wrapping the pork with cabbage and bacon it locks in the moisture and flavoring of the marinade, and gives the outside a nice flavor.

Ingredients
1 1/2 pd pork tenderloin
4-6 Savoy cabbage leaves center cut out & cooked for about 30 seconds, immediately remove from the water. 
Mango Pepper Jelly mixed with tablespoon of warm water (You could use any jelly, chutney or mustard you wish).
bacon about four slices
Salt
Pepper
Garlic Powder
White wine

First salt, pepper and garlic all sides of the roast, spread jelly over all sides.  One by one starting on one side of the roast, wrap the roast with the cabbage securing every 2 to 3 leaves with twine (almost like making a wreath).  Wrap with bacon tucking in the ends of the bacon, salt and pepper to taste.

In a oven safe frying pan heat about 2 tablespoons of olive oil and wait till very warm but not smoking.  Add roast and sear for about 3-4 minutes the turn over gently and sear the other sides.

Add 2 tablespoons of white wine, leftover jelly mix and a tablespoon of butter put in oven for 15 minutes, shut off heat and let sit in the oven for ten more minutes. Can use drippings as a sauce to drizzle over pork.

Rest the roast on cutting board for ten minutes before you slice. 

Sunday Roasted Chicken

I have made this chicken recipe twice now and I have to say it is absolutely packed full of flavor.  It has been a hit both times I made it.  Letting it marinade a few hours or overnight made it even better, the flavors really soaked into the chicken.  It is really easy to make, the roasted potatoes are cooked under the chicken to enhance their flavor full of garlic and paprika, you should try it. I am a spice wimp, so I just stuck to the smoked paprika and used regular paprika instead of the spicy paprika.
Generously seasoned birds sit overnight, then get a high-heat roasting on a baking sheet, spaced apart so air can circulate around them, crisping the skins.
 

Chickens

• 8 garlic cloves, finely grated
• 2 tablespoons plus 2 teaspoons kosher salt
• 2 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon hot smoked Spanish paprika
• 2 3 1/2–4-pound whole chickens
• 2 large bunches fresh thyme or marjoram

Potatoes

• 2 pound large Yukon Gold potatoes, unpeeled
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup thinly sliced scallions
• Smoked paprika (for dusting)

• Ingredient Info

  Smoked paprika is sold at most supermarkets. Look for hot smoked paprika, sometimes labeled Pimentón Picante or Pimentón de La Vera Picante, at specialty foods stores and latienda.com.

Preparation

Chickens

• Mix garlic, salt, oil, and both paprikas in a small bowl; mix to blend well. Using your hands, smear paste all over outside of chickens, rubbing to coat the skin. Place 1 bunch of thyme inside the cavity of each bird. Chill, uncovered, for at least 4 hours or overnight (for more flavor).

Potatoes

• Let chickens stand at room temperature for 1 hour. If paste has clumped, rub to evenly distribute. Cut each potato in half lengthwise, then lengthwise into 4 thick wedges (steak-fry style). Place in a large bowl; season generously with salt and pepper. Drizzle in oil and, using your hands, toss well to coat. Spread potatoes in a single layer in a large roasting pan or on a large rimmed baking sheet.
• Preheat oven to 500°. Place chickens side by side atop potatoes in roasting pan. (Alternatively, chicken and potatoes can be roasted separately on 2 large rimmed baking sheets.)
• Roast chickens and potatoes for 30 minutes. Remove from oven; turn potatoes, rearranging chickens if needed. Reduce oven heat to 425°. Continue roasting chickens and potatoes until an instant-read thermometer inserted into thickest part of the thighs registers 165°, about 20 minutes longer. Let rest for 15 minutes.
• Transfer potatoes to 1–2 platters; sprinkle with parsley and scallions. Arrange chickens on top of potatoes. Dust lightly with smoked paprika.

Sandra's Country Salisbury Steak

Breaded Steak

Brings back memories of frozen dinners and school lunches but so much better! 4 small pounded or cubed steak 1 cup dry Panko crumbs 2 Eggs beaten 1/2 Cup Beef Broth 1/4 cup cut mushrooms 1/8 teaspoon ground black pepper 2 teaspoons all-purpose flour 2 tablespoons  ketchup

1 cup or water 1/2 package of onion soup mix 2 teaspoons Worcestershire sauce 1/4 teaspoon mustard powder or tablespoon of country mustard

Butter sizzing in pan 

Directions:

In a small bowl beat eggs, put panko in a ziploc baggie.  Dip steak in eggs than shake in baggie one at a time.  Set aside on a plate.

In a small bowl add remainder ingredients and mix set aside.
Get pan sizzling hot with a couple teaspoons of butter and brown steaks on both sides till light brown and crispy.

Making of Salisbury Sauce/ Gravy

Add bowl of sauce and simmer for 20 minutes.

Sauce simmering

Serve with mashed potato or butter noodles and corn.

Yummy! Comfort Food!