Stacy C's Grilled Taters

This is my absolute favorite grill cookin' recipe. Back in the apartment days we had some neighbors that we got together with frequently for dinner and cards (oh the memories). Anyway, Stacy would always whip up something tasty on the grill. One time in particular she made these potatoes and they were AWESOME! Every year when grill season rolls around (since I have to wait for grill season-being that I don't live in the land of eternal summer) these are a definite fave! I have been making them for years and I finally have the recipe tweaked to perfection:)

Recipe:

6 large potatoes (skin on, well washed), sliced relatively thin

2 large green peppers (or any other color-red, yellow, purple, orange-get crazy with it), sliced

1 large onion, sliced

1 container sliced mushrooms

8 slices of bacon

1/2 stick of butter

season salt

black pepper

garlic powder

cayenne pepper

Lay out a HUGE piece of heavy duty foil (and rip another of the same size and place to the side) and spray with olive oil cooking spray.Lay 4 pieces of bacon crosswise on the foil.

Start layering the veggies. I usually do a layer of peppers and onions and top them with a layer of potatoes and then sprinkle a few mushrooms on top of that.

Sprinkle seasonings (go easy on the cayenne!). Cut a few slices of butter and place them atop the veggies. Continue layering, seasoning, buttering until everything is gone. Place the 4 remaining pieces of bacon across the top of the pile.

place additional piece foil over and seal all edges by folding and crimping the edges to form a pouch.

Grill over medium heat-flipping occasionally-for 60-90 minutes (or to your desired doneness-I like mine when some of em get a little crispy)

Enjoy:)

Today Is Recipe Day!-EDITED

...at least that is what I just decided (again).

Ham & Beans

1 lb beans (great northern, navy, or what have you)
1lb diced ham
4 slices center-cut bacon, cut into 1/2" pieces
1 small onion, finely chopped
1 small celery stalk, diced
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 tsp sea salt
1 bay leaf
1 tsp crushed basil (or parsley, but I didn't have any so I used basil)
2 tbsp light butter

Soak beans according to package directions (overnight or quick soak-I myself am a fan of the quick). Drain and rinse soaked beans. Place all ingredients in crock pot and cook on low for 12 hours.

I usually throw a box of Jiffy cornbread in the oven to have with the ham and beans.

Enjoy:)

I was going to include a photo, but they are all gone already!

(this is edited to include the light butter in the recipe-forgot it the first time)

It's Not Delivery, But It's Not DiGiorno's Either

I have discovered the best way to make homemade pizza! Trust me, after you try this you will never want to eat pizza anywhere, but home;) All you need is a Boboli(or the generic kind) pizza crust and all your favorite toppings. Then all you do it grill it (yes, grill it) over low heat until the cheese is all melty and the crust is golden.



On the pizza pictured above I have used a whole wheat crust and topped it with pizza sauce, diced ham, salami, green olives, onions, green peppers (FOTG), yellow peppers (FOTG), tomato slices (FOTG), black olives, mushrooms, pepperocini rings, artichoke, feta cheese crumbles, and Italian 6 cheese blend.



Doesn't it look super yum!?!

For family dinners we sometimes have build your own pizza nite. Instead of the big pizza crust I buy the small 8" round ones and put all different types of toppings out so everyone cam make their own personal fave. It is a big hit!

So put pizza crusts on your grocery list, cuz you have got to try this!

(P.S. FOTG=fresh out the garden)

Today is Recipe Day!

At least that is what I just decided...

Beef and Noodles

Ingredients (Part 1):

1 3lb chuck roast
1/2 c flour
2 tbsp olive oil
3 c chianti wine
3 c beef broth
1 med onion sliced
2 14oz cans diced tomatoes

Heat olive oil in a skillet over medium heat. Place flour in a shallow dish and coat both sides of the chuck roast. Sprinkle both sides with pepper and place in skillet. Brown on each side. Place browned chuck roast in crock pot. Add wine, broth, tomatoes and onion. Cook on low for 8-10 hours.

Note: If the crockpot is not and option you can also braise the meat on the stove top. Place all ingredients in a large pan and bring to a boil. Reduce heat and simmer for 3 hours. This should achieve the same result-at least it did for me...I have tried it both ways.


Noodles (Part 2): I use the basic noodle recipe ingredients from my BHG cookbook-but follow my mother's instructions

2 cups all-purpose flour
1/2 teaspoon salt
2 egg yolks, beaten
1 egg, beaten
1/3 cup water
1 teaspoon cooking oil or olive oil

Mix dry ingredients together in mixing bowl and make a well in the center. In small bowl combine wet ingredients. Slowly add wet ingredients to dry mixture and combine. Turn out onto floured surface and knead until mixture becomes elastic. Roll out to desired thickness (I like about 1/8 inch) and allow to "dry" for 30-45 minutes.

Meanwhile, remove cooked roast from crock pot and shred, discarding fat. Strain broth from crockpot into large soup pan. Place shredded beef in the pan with the broth and bring to simmer over medium heat. (I usually add a little salt and pepper and a bay leaf as well, but this is optional.)

When noodles are done drying roll up and slice at 1/4 inch thickness. Toss noodles with a bit of flour so they do not stick together. Add to pan (with broth and beef) and bring to boil. Reduce heat and simmer for 20 minutes.

I serve these with mashed potatoes and green beans. Perfect comfort food for the coming winter.

Enjoy:)

What goes with what?

What goes with what...When it comes to wine and food I really couldn't tell ya, but I can tell you that this is GREAT stuffing and it will go good with turkey. Try it out for Thanksgiving this year. When I made it for practice I cut it in half...and it was still PLENTY!

We went to a wine pairing class at Maldaner's last month and this was on the menu. The class was called "What goes with what" and we were supposed to learn how to pair wines with the traditional Thanksgiving dinner. I really didn't learn much, but it was a good time and we had some good food...especially this stuffing. I think I had 3 helpings!

Recipe:

Sausage-Sage Stuffing (Woody Mosgers)

4 loaves sliced white bread (1 lb ea)
2 lbs each of butcher shop bacon and sausage
2 lrg onions
1 head of celery
1 lb sliced mushrooms
1/2 c unsalted butter
3.5-4 c chicken or turkey stock
1/4 c rubbed sage (in the spice isle)
2 1/2 Tbs poultry seasoning
1 tsp fresh ground pepper
1/2 tsp salt

1. Tear bread in chunks and let stand at room temp overnight uncovered. Bake cubes on cookie sheets in 400 degree oven for 15-20 mins.

2. Dice bacon and break up sausage. In large heavy bottom pan cook over medium heat until thoroughly browned (35-40 min). Drain fats after meats begin to cook. Add onions and celery into meats as they begin to brown. Allow them to cook down (10 mins) and then add mushrooms. Saute for another 10 mins. When fully cooked drain off all fats and transfer to lrg bowl. Do not wash pot.

3. De-glase with 1 c broth, heat to simmer, scraping any browned bits from the bottom of the pot. Mix with cooked meats and veggies, cool slightly.

4. Add meat mixture and seasonings to the bread. Gradually add remaining broth to mixture until desired consistency is reached. The stuffing should not be crumbly and the stock should be evenly absorbed by the bread.

5. If not stuffing turkey, bake stuffing in a buttered oven-proof casserole at 375 for 30 mins. Stuffing can be prepared ahead of time and stored overnight in refrigerator (tightly covered).

ENJOY!

Aunt Sharon's Special Sauce

So, did you plant tomatoes in your garden this year? If so, I am sure you have plenty that you have no idea what to do with...as do I. Let me recommend this delicious recipe given to me by Andy's Aunt Sharon. It yields about 7 qt jars. Yes, you can it, but don't be afraid! Canning is easy, just a little time consuming.

Prepare jars and lids by washing and placing in a boiling water bath.


SAUCE

14 c. skinless tomatoes
4 c. diced onions
2 1/2 c. diced green pepper
1 tsp garlic powder
2 tb salt
2tb sugar
1/4 c. white vinegar (at least 5% acidity)
1 tb pepper
1 tb cavinder (greek seasoning-find it at the grocery store)

Boil 15 mins. After 10 mins remove 1 c. of tomato liquid and mix with 2 tb of cornstarch. pour back in to pot and boild 5 mins more. Ladel into hot jars leaving 1/2in headspace. Wipe rims and place lids and bands on jars. Process in boiling water bath for 30 minutes. Cool on wire rack for 12-24 hours to allow seal to form. Jars are sealed properly if lids have a concave appearance and do not give up and down when pressure is applied. Store in a cool dry place.

Now you will have fresh homemade sauce all winter long!

Get creative by adding in fresh herbs from your garden as well!