Monday, January 20, 2020

Rademacher Dilly Recipe with a Twist





I just love green beans almost any way you can imagine, but one of my all-time favorites is Mom & Dad's Dilly Bean recipe! I'm not a canner though & I wanted to make some for My Dear Friend, Linda for a gift so I went online & found a recipe with no canning required & then adapted the two recipes into one. Here it is...

10 to 12 oz. fresh green beans, washed & ends cut off
2 cloves garlic, cut in half to help flavors blend
1 cup cider vinegar (rice vinegar can be sub'd, but I used about 1/2 cup of each)
1/2 cup white wine (I used Riesling)
1 to 2 tsp. white sugar, optional
1 1/2 to 2 tsp. fine sea salt , to taste
1 bay leaf
1/2 to 1 tsp. ground cayenne pepper, to taste
1/8 to 1/4 tsp. whole black peppercorns
1 to 2 small to medium dried whole red chili pepper(s), according to taste
*1 dill head or several sprigs of fresh dill weed (I couldn't get a dill head in winter even in Florida)

Combine the vinegar, white wine, sugar & salt in a saucepan & bring to a boil. Stir a few times to dissolve the sugar & salt. Boil for 1 to 3 minutes, & then remove from heat.

Be sure the beans are trimmed & then fit them neatly lengthwise into a turned, clean canning or other tight-lidded quart jar. If they don't all fit, place the remainder into a second jar (pint). Remove the green beans & set them aside.

*If you decide to make two jars, you will definitely need to double the vinegar-wine mixture as well as the additional ingredients listed after that.

Place the garlic, peppercorns, & cayenne pepper into the jar(s), then place the beans neatly back into the jar. Pour the vinegar & wine mixture over the beans, leaving about 1/4 of an inch of head room. Slip in the red chile peppers & bay leaf next to the beans, & then add the dill sprigs by tucking them into the beans.

Cool the jar(s) on the counter, label them including the current date, & place the lid(s) on & tighten them. Then immediately place them in the refrigerator.

The dilly beans should be ready to eat in two days to two weeks, depending on the desired heat you like! They should keep in the fridge for up to six months, but not at my house. They will be gone long before then!

NOTE: If you wish, when the beans are gone you can remove the wilted dill sprigs & reuse the brine--adding a bit more dill, if you wish.

ENJOY!!
Kathy

Sunday, January 19, 2020

Million Dollar Spaghetti Casserole





Ingredients

1 (16 ounce) package spaghetti
1 pound lean ground beef 
1/2 teaspoon kosher salt

1 (16 ounce) jar spaghetti sauce (I used the 4 cheese one)
1/2 stick butter, cut into small chunks
1 cup ricotta  cheese
1 (8 ounce) package cream cheese, softened (not fat free or light)
1/4 cup Alfredo sauce ( had it left over so tossed it in) * 
1/2 cup sour cream
2 tablespoons olive oil
1/2 onion, diced
2 cloves of fresh garlic, minced

1 8 oz Package of Mozzarella cheese
1/4 cup of freshly grated Parmesan cheese


Directions:

Preheat oven to 350 F

 Add lightly salted water to a boil in a large dutch oven & cook spaghetti until 'al dente'

Place the chunks of butter in the dutch over with the drained spaghetti and mix until coated, set aside.

In a large skillet, on medium-high heat, add the diced onions, garlic and the olive oil together until onions are slightly cooked, then add your ground beef & cook until browned. Drain the beef.

Add in your jar of pasta sauce,  mix well, put on low to simmer.

In a stand mixer bowl, combine the cream cheese, sour cream, Alfredo sauce and cottage cheese until well blended.

Add in your spaghetti which is drained back to the dutch oven add the creamy mixture, toss until well coated.

In a 9 x 13-inch casserole dish which has been coated with non stick spray, pour creamy spaghetti mixture in.

Top with half meat mixture.

Add half of the mozzarella to the top of the meat mixture

Add remaining meat mixture and add remaining mozzarella

Bake in preheated oven for 30 minutes

When removed from the over add Parmesan cheese.

Gabe really liked this. He enjoys pasta and will have lots of leftovers. 

Wednesday, January 15, 2020

Spicy Gluten Free Kale Sweet Potato Croquettes





Ingredients:

2 eggs - well beaten

1 medium to large sweet potato cooked

4 cups fresh chopped kale ( added to food processor)


1/4 cup shredded mozzarella

1  teaspoon Cajun seasoning

Directions:

Preheat oven to 350 degree F or 177 C

Prepare a muffin top pan with non stick  spray and set aside

In a large bowl add the eggs and beat well.

Add chopped kale, sweet potatoes, mozzarella and spices and mix until thoroughly combined.


Spread the kale mixture into the muffin top pan . Place in preheated 350 oven and bake for 25- 30 minutes.

Kale is the only thing growing in my garden. It's doing VERY well. 



Tuesday, January 14, 2020

CHICKEN TETRAZZINI




INGREDIENTS:

1 (16-oz) package linguine pasta
2 to 3 cups cut up leftover chicken or turkey
1 (10.75-oz) can cream of chicken soup
1 (10.75-oz) can cream of mushroom soup
1 cup Classic Alfredo Sauce ( type in the jar)
1/3 cup butter, melted
1/2 cup chicken broth
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese


Directions:

Preheat oven to 325ºF.

 Lightly spray a 9 x 13-inch baking dish with cooking spray.

Cook pasta according to package directions. Drain

In a large pot, melt the butter- combine chopped chicken, soups, Alfredo sauce, broth, salt, pepper, garlic powder. Stir in cooked pasta.

Pour mixture into prepared baking dish. Top with cheeses.

Cover with aluminum foil.


Bake covered for 30 - 45 minutes. Remove foil and bake an additional 10 minutes or until bubbly and cheese is melted.

Gabe loves tetrazzini. I've made it many times and never found a recipe he really cared for. He liked this one! 

Recipe is a keeper.

Monday, January 13, 2020

Wisconsin Cauliflower Soup




INGREDIENTS:

1 tablespoon butter
1 medium sweet white or yellow onion (finely diced)
3 cloves garlic (minced)
14.5 ounce reduced-sodium chicken broth
2 pounds cauliflower - cut into florets
1 cup half-and-half
1/2 teaspoon dry mustard
Salt and pepper to taste
1 cup shredded pepper jack cheese

Directions:

In a dutchoven , melt butter over medium heat.

Add onion, and cook until soft, about 3-5 minutes.

Add garlic, and cook, stirring frequently, for about 30 seconds.

Pour in chicken broth.

Add cauliflower, and cover.

Let the cauliflower steam until fork-tender, about 10 minutes.

Blend cauliflower and broth mixture with a emulsion blender. Be careful- soup is hot and may splatter.

Add in fat-free half-and-half and dry mustard.

Blend until smooth.

Season with salt and pepper to taste.

Stir in shredded cheese, and let melt.

Garnish with a pinch of shredded cheddar or Parmesan cheese, if desired.





Saturday, January 11, 2020

This is Major Bill White, the oldest living Marine at 104 years old

He tried to enlist in 1934 but was too skinny, (middle of the Depression). He went to work on the Hoover Dam for a year, gained enough weight that he was able to join the next year in 1935.

Major White enlisted and crossed the equator on board the USS Colorado in 1936 as a “shellback.” He was stationed at Pearl Harbor from 1936 to 1937 before being transferred to the 4th Marine Regiment in Shanghai. When WWII started in 1942, Bill was assigned to Parachute School and was transferred to the 4th Parachute Battalion in Bougainville. When the paratroopers were recalled from the Pacific in 1943, he went to the Parker Ranch in Hawaii to prep for the invasion of Iwo Jima. Something big happened to Bill at the time while the invasion occurred. Bill arrived at Iwo Jima on February 19, 1945. On the morning of February 28th, he was heading to the front lines. He was told to relieve another Marine in a foxhole. Tapping him on the shoulder, Bill said, “I’m here to relieve you.” When the man turned around, Bill realized that the Marine was his brother-in-law, the only brother of his wife. They only had the opportunity to say hello and then goodbye as they switched positions. On March 3rd, Bill led his men to the direction of the Japanese front line. Under a salvo of rocket fire and grenades, he made his way closer to the line. After throwing two grenades, one of the Japanese grenades hit close to Bill, picking him up and slamming him against the wall. After staggering back to the First Aid Station and getting patched up, they listed him as a GSW or Gun Shot Wound. Nothing Bill could say changed their minds, and he was sent back to the U.S. Bill was assigned to Camp Pendleton in California where he assisted with the discharge of 400,000 Marines after the war. He was transferred to Pearl Harbor in 1947 where he met and married his second wife, Myra. He was transferred to Washington DC in 1952 and then to Korea where he served with the 11th Marines Artillery. His daughters were born soon after, Mary in 1956 and Alice in 1958. He was sent to Okinawa in 1960 but returned home when Myra was diagnosed with cancer. After Myra’s passing, Bill met and married his third wife, Jeanette. He was promoted to Major in 1963 and then retired from the Marine Corps. in June 1964 after 30 years of active service.

Semper fidelis

Thursday, January 9, 2020

Rainbow kale power salad with peanut dijon dressing





Ingredients:

Salad:
1 large bunch kale, finely chopped
1 red bell pepper, diced
1 1/2 cups julienne carrots*
1/2 head purple cabbage, sliced*
1/2 head broccoli, washed and cut into florets
3/4 cup almonds ( use any type of nut you prefer) 
1 ( 14.5) ounce can chickpeas, drained and rinsed

Dressing:
2 tablespoons peanut butter
1 tablespoon olive oil
1/2 lemon , juiced
1 tsp. lime juice
3 tablespoons water
1 tablespoon dijon mustard
1/2 tablespoon maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper

3/4 teaspoon garlic powder

Directions:

Salad:
Toss kale, red bell pepper, carrots, cabbage and chickpeas together in a large bowl. Set aside.

Dressing:
In a small blender, prepare the dressing.

When ready to serve, add 2 tablespoons, per serving, over the salad and toss. Top with chopped peanuts

Kathy found this recipe for me. I have an abundance of kale in the garden.

* used bagged salad with red cabbage and carrots