Noodles, bacon, cheese….what’s not to love?

This freezes well, kidls love it, so do husbands and hormonal women…Perfect for a cold day, a bad day, a busy day…or just because.  Vary the cheese for flavor changes, use ham instead of bacon…Use a different type of pasta if you want. Yum.

This is my entry for Presto Pasta.   For more great pasta dishes head over to Presto Pasta Nights

Noodles, Bacon, and Cheese

• 2 lb egg noodles, cooked and drained
• 1/2 lb or more of bacon, chopped
• 1 onion, chopped
• 1 cup of cheddar cubed or grated
• 1 cup of Swiss, Gruyere, Monterey Jack,  Jalapeno jack, Gouda, Havarti…or a mix cubed or grated
• 2 cups of milk
• 1/4 cup butter
• Salt to taste
• Pepper to taste
• 1/4 cup flour

Saute the bacon and onion until the bacon is crisp and the onion is tender.  Mix with the noodles in a greased casserole.  Mix the cheeses together.  Mix in 3/4 cup of the cheese.

Make a white sauce.   Mix the flour and milk in a microwave safe bowl.  Microwave, stirring often, until mixture thickens.  Stir in the butter and cheese.  Microwave until melted and smooth, continuing to stir often.

Check seasoning and add salt and pepper. Pour the sauce over the noodles and mix well.  You can serve immediately or top with bread crumbs and bake at 375 for 20 minutes.

Serves 6 to 8.

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Laissez les bons temps rouler!

When you are looking for  quick, easy pasta recipes with some spice this is the one to choose.  Farfalle with Smoked Sausage has all the ingredients for a cozy cajun meal,with just enough spice to make it interesting.

This image has an odd lighting because I took this at night and had Matt holding a flashlight.  BUT, the dish is fantastic, especially if you love Cajun food.

This dish freezes well for once a month cooking (OAMC) schedules.  Flavor improves on standing so you can make it up to 2 days ahead and keep it in the refrigerator.  You can also make it in a crock pot, just let the mixture simmer all day and add the pasta just before serving.

I used a spicy beef, no nitrate smoked sausage but you can use whatever type you like.  If your family likes seafood (mine does not for the most part, except me) then toss in a few shrimp or crawfish with the  sausage.

Serve it with a crisp salad, lots of fresh garlic bread, and copious amounts of good coffee.  Jazz music optional.

This is my entry for Presto Pasta Night, hosted this week by Equal Opportunity Kitchen.  Head over there friday to see what everyone has come up with!   It is always  fantastic.  I have been out the last week or two but I have been drooling over the pictures and details!

 Cajun Farfalle with Smoked Sausage

•  1 lb no nitrate smoked sausage
• 1 lb farfalle, cooked
• 2 lbs okra
• 2 cans ro-tel tomatoes
• 1 large onion chopped
• 2 cloves garlic, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 stalks celery, chopped
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• Olive oil

Cook the pasta, drain and set aside.  Meanwhile,  put a little olive oil in a large frying pan and  saute the garlic, okra, onion, peppers, and celery over medium heat until tender but not brown.  Add the sausage (and shrimp if you are using it), ro-tel tomatoes, and seasonings and simmer until the okra is tender.  Stir in the farfalle and heat through.

Serves 8

Image: Marye Audet

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I have such a backlog of recipes and cookbooks that I could probably cook something different, three times a day, all year long, until I died and I would still never have to repeat anything.  I love vintage cookbooks for several reasons, but the main one is practicality.

Now, if you are reading this, and you have the perfect family of 4 people you can buy any cookbook and follow a recipe with out a glitch. But when you have 6 or 8 or 12 people ot cook for then you need a vintage cookbook.  They are family friendly.

Anyway.  Our garden is producing okra like gangbusters and  we are eating tons of it.I needed a recipe that would use alot of okra, a little meat, and everyone would eat so I browsed my 1948 Cooking for American Homemakers..I think it is 1948….anyway….Oops..nope it was the 1954 Federation of Women’s Clubs, America Cooks,cookbook.  There.  Whew.

Honesty is important don’t you think?

Anyway, this recipe is great.  Okra is in season now here in Texas and will continue to be until it gets cold.  Fresh okra, fresh tomatoes, a good amount of onions and some ground beef is a great, quick lunch or supper meal.  The recipe called for it to be served over rice but I preferred egg noodles.  This my submission in Presto Pasta Night.  This week it is hosted by Abby of Eat the Right Stuff.  Head over there and check out the other pasta meals..they are awesome every week.

Turkish Beef and Noodles

• 1 tablespoon oil
• 3 medium onions chopped
• 1 lb ground beef
• 2 pounds of okra, sliced (I used more)
• 1 quart home-canned tomatoes or 4 cups of fresh tomatoes chopped or 2 big cans of Muir Glen Fire Roasted tomatoes
• 2 green peppers, chopped
• 1 teaspoon chipotle (o.k..ya got me, that was not in the original recipe but it was good)
• 1/2 cup lemon juice
• 3 cups beef broth or water
• 2 lbs of egg noodles cooked

1. Brown the onion and the beef in the oil in a large saucepan.
2.  Add all the remaining ingredients except the noodles.
3. Bring to a boil, cover, and simmer for 30 minutes
4. Serve over the noodles

Serves 8  generously, with leftovers.

This is definitely one of those mid-century comfort foods. It freezes well so would be great for OAMC, or you could do it in a slow cooker…all in all it is the perfect dish for a busy night.

Images:Marye Audet

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Pulled pork is quite different from barbeque.  While you can certainly have pork barbeque you just can’t have pulled beef, or pulled chicken!

Back in the day, pulled pork was the staple at most southern get togethers.  There would be mountains of pulled pork, buckets of cole slaw, oceans of sweet tea, and of course, the only official dessert to serve with a pulled pork sandwich, Pig Pickin’ Cake.  Yep. A yellow cake with mandarin orange, pineapple, pudding, and traditionally cool whip.  I do mine different and I am hoping to get my recipe posted soon.

The beauty of pulled pork is that you can easily do it in a slow cooker and it just gets better as leftovers.  When you are done with the sandwiches use the leftovers in tortillas, omelets, baked potatoes, mac and cheese or over rice.

I am giving you a recipe for 16. My family will EASILY go through this in one meal if I leave the room for a moment.  You can freeze it in portions for a quick meal.
While the tenderloin is traditional I have used it with other types of pork…Also, the Dr. Pepper can be substituted with equal amounts of:

• coffee
• tea ( try a black tea with ginger)
• coca cola
• gingerale
• beer
• root beer

Pulled Pork

4 lbs pork tenderloin, roast, or boneless ribs.
2 (12 fluid ounce) cans  Dr. Pepper

36 ozs of your favorite barbecue sauce, homemade or commercial.
16 Sandwich rolls

Put the pork and the Dr. Pepper in the slow cooker for 7-10 hours.  Pork will shred easily with a fork when it is done.  Serve with the barbecue sauce on the sandwich rolls.  For a really authentic presentation top the pork with cole slaw when serving the sandwiches.

Image:
MaryeAudet

Technorati Tags: pulled pork recipes,southern recipes,crockpot meals,slow cooker recipes,easy,OAMC,Once a month cooking,freezer meals,family dinners,busy nights

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One of the best things about summer is the grill…and one of the best things about the grill is….GRILLED CHICKEN!

These sandwiches go quickly once the marinating is done. Serve them with freshly fried tortilla chips, some homemade salsa, and plenty of sweet tea.

You can use this as part of your Once A Month Cooking menu if you like. Just toss the chicken breasts and marinade into the freezer. They will be ready when you are. Just submerge the frozen bag in hot water until you can separate the chicken breasts and put them on the grill frozen. The will cook quickly because they are thin.

Southwestern Style Grilled Chicken Sandwiches

• 8 boneless, skinless chicken breast halves
• 1 1/3 cup soy sauce
• 1/2 cup lime juice
• 1 lime, sliced
• 1/2 teaspoon dried chipotle, optional
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 tablespoons liquid smoke
• 2 tablespooons good olive oil
• 2 (4 ounce) cans whole green chilies, drained and sliced lengthwise
• 8 slices Pepper Jack or Monterey Jack cheese
• Lettuce
• Purple onion
• Ranch dressing
• 8 Homemade hamburger buns

Pound chicken to flatten; place in a ziploc.

1. Combine the soy sauce, lime juice, lime, chipotle, brown sugar, honey, liquid smoke and olive oil and pour over chicken breasts. Seal and refrigerate several hours or over night.t.
2. Drain and discard the marinade. Grill the chicken, uncovered, over medium heat for 3 minutes. Turn and grill 3 minutes longer or until juices run clear. Place a slice of chile and a slice of cheese over the top of each and continue to grill until the cheese is melted. Place the buns on the grill cut side down for the last few minutes of grilling.
   

Serve with onion and lettuce on rolls that have been brushed with some ranch dressing.

Image:Marye Audet

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If you have never had beef brisket you have never lived in Texas.  A huge beef brisket is a must have at nearly any summer celebration from Memorial Day to a family reunion, and there are as many arguments about making a good one as there are about whether or not Texas should succeed from the Union.

If you didn’t know THAT was a common conversation then you haven’t even VISITED here.  Another thing you must know is that it can be spelled barbeque or barbecue. I will probably spell it both ways in the course of writing this because spell check doesn’t like barbeque and I don’t like little red lines…but barbeque is my normal spelling.

Anyway, brisket is one of those things that is either the best stuff in the universe  or absolutely blah.  The secret is cooking it a long time at a low temperature.

Now, many guys around here have  built their own smokers and such, and have particular ways of handling that.  I am not even going there right now because I am way out of my league when you start talking about smokers, wood chips and all.  I have done a little of that but it is  not my forte by a long shot!  However, doing a brisket in the oven? THAT I can do, and I do it very, very well.

The mistake that many people make is to douse the meat with barbecue sauce before roasting. Nope. The barbecue sauce is a go with, a side dish.  If you cook the meat in it neither tastes as good as if you do them separately.

How to Choose a Great Brisket 

Do not get a brisket that has been trimmed.  The fat allows the flavor to be intense.  If you get home and find you have an excessive amount of fat, trim sparingly if you must.  When you are looking at briskets, pick up the package and see if you can “fold” the brisket in the plastic package (obviously this won’t work if it is on a tray).  You want it to be flexible.  This will indicate it is tender.

Get a whole one. Yes a whole one.  I know it is huge.  That is fine..you can freeze what you don’t eat.  Brisket is great for OAMC because it freezes very well and thaws even more tender than when it was first cooked.  The trick to that is to slice it up and pour the meat juices over it before freezing.

Is it really that simple? Yup.

To Cook the Brisket 

Get a large pan.  Take the brisket out of the plastic cry-o-vac and rinse it.  Blot off the water, you don’t want that.

You are going to wrap the brisket in foil, so you will want to piece together a big enough sheet of foil to totally encompass the meat.  It takes 2 or 3 sheets with the edges folded together.

This is how I do the meat. It is spicy.  Seasoning a brisket is not rocket science so please adjust according to taste!

Now, lay the meat on the foil in the pan.  Douse it with liquid smoke.  Be generous, 1/4 a cup is about right, but I have been known to pour on a whole bottle.   Drizzle about a tablespoon of Worcestershire sauce over it.  Sprinkle with coarse sea salt.  Now, hit it hard with cracked black pepper. I love black pepper so I make almost a coating on the meat.

Slice up an onion and lay it over the meat then peel and chop 3 cloves of garlic and lay it over the onion. Sprinkle on about a  tablespoon of dried chipotle over the top.  Seal up an the foil and allow to stand on the counter for 30 minutes while the oven is preheating.

Preheat the oven to 250. YES! 250.  The key to a tender cut is slow, very slow cooking.  You will cook your 8-12 lb brisket  for 12 hours.  Put it in before you go to bed and forget about it.

In the morning you are going to be waking up to the most heavenly odor.   That brisket is at this point scenting the whole neighborhood and don’t be surprised if you have neighbors knocking at your door with plates and forks in hand.

When the brisket is done remove it from the oven, unwrap and allow to stand for at least 30 minutes before slicing.

You are going to slice across the grain, thin slices, at a slight angle.  There will be a point that some of it will fall apart.  That’s o.k..that is what we use to make chopped barbeque sandwiches!

Once the meat is sliced you slather on some barbeque sauce, and start poking it in your mouth. Yeah, it is that good.

Do not slow cook your brisket in a slow cooker..it is TOO moist of a heat and the flavor an texture will not be right no matter what anyone says.

For Once A Month Cooking 

Proceed exactly as directed above.  Slice the meat up and separate into meal size portions.  Save the small bits that break up in a separate bowl.

Now, lay the meat in a casserole dish.  Pour about 1/4 c of the juice over the meat.  You may need more.  You want to have the meat soaking in the juices.  Cover carefully and freeze.  Be sure to label with what it is and the date.

For the little pieces you can just pour barbeque sauce over that and freeze it as chopped barbeque.  It makes fantastic sandwiches when piled atop crusty sandwich rolls.

Thaw in the refrigerator and heat for a quick meal.

I have several recipes for barbeque sauce. I will get the posted later this week.

Image: Marye Audet 

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Sometimes I feel that I have no time to cook. I really hate that because I love cooking but my life right now is just so busy that cooking seems to take a back seat.  I know I have been scarce in visiting your blogs…blame it on a huge amount of writing assignments and Chris being home…both good things!

Even my photography seems to be BLAH.

I have midwestern roots.  Yeah I do. I know,  know..I don’t say “pop” or “prit-neer” abd U do say y’all.  I admit it.

But I know that a salad can be jello with bananas,  marshmallows, and whipped cream and served as a side dish with any meal, o.k.? Not only do I know that salt rising bread makes the best toast EVER I happen to have an addiction to pickled ring bologna.  I know where Lapeer is and I have eaten Howell melons.  So..there.  I have even eaten fish at Whiteys, which probably doesn’t even exist any more.

Now, one of the main things about midwestern cooking is the ability to mix anything with macaroni and beef and call it a casserole. Stop laughing. You know I am right.

I have kale growing really well in the garden. It seems to be one plant that can withstand anything Texas can throw at it.  It is very good for you, lots of iron.  It can taste strong unless it is cooked with other foods that can handle the flavor.  Onion, garlic, olive oil, and a good sprinkle of sea salt all help the flavor to calm down and be perfect. It is a great addition to this filling meal.

Best of all? It is done in less than 30 minutes..Oh yeah!  It is not gourmet, it is not something that is going to make people oooh and ahhhh…but it is good and wholesome  comfort food.  Guess what else? You can use it for OAMC. It makes a great freezer meal.

This is my entry into  Presto Pasta Night.  Kevin at Closet Cooking is hosting this event this week!  You know what that means..yeah..fantastic images!
In the grand tradition of my ancestors I present to you:

Macaroni, Kale and Beef Casserole

2 lbs Macaroni, cooked and drained

2  lbs good ground beef

1 onion, chopped

3 garlic cloves, chopped

1 bell pepper, chopped,

A good size bunch of kale, washed and chopped

3 Tbs Worcestershire sauce

Cubed mozzarella, or cheese of choice, as much as desired

Sea salt and cracked pepper to taste

Brown beef, onion, pepper, kale, and garlic in a large frying pan.  Stir constantly and salt and pepper to taste as the meat is browning.  Stir in Worcestershire sauce, macaroni, and cheese. Warm through.

Serves 12

Image:Marye Audet 

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This is my entry for the Presto Pasta Night Round-up. Head over there and check out the rest of the pasta dishes. They are always amazing.

I discovered whole foods (not Whole Foods, that came later) sometime in the very early 1980s. Yep. Before it was cool. We were vegan for several years and then vegetarian for several years after that.

We still eat a diet that is not average for Americans. It is very vegetable based with more meat in winter than in summer. We try to eat locally and about 90% of what we eat is either home grown or organic.

I like whole grains in most things. Now, back in the day, I made cookies and cakes with fresh ground whole wheat flour; however I am not likely to do that now, relying on organic white flour for cakes and such.

However, I still love whole wheat bread and pasta! The flavor, when paired with a bold sauce, is unforgettable.

In this dish I used vegetarian “meat balls” although you could certainly use sausage or ground beef. The trick with vegetarian “meat balls” is to put them in the sauce at the last minute rather than simmering them for a long time. They will break apart.

I use Nates, but you can use any type available.

This is great to make ahead. It, like most pasta dishes, is better the day after it is made and can be held up to three days in the fridge. It also freezes well for once a month cooking plans (oamc). Just be sure to set some of the sauce aside for when you warm it up. It will be moister that way.

Vegan Whole Wheat Penne Portabello

1 lb of whole wheat penne, homemade or commercial

1 package Nate’s Meatless-meatballs, zesty italian flavor

For Sauce:

1/4 c olive oil

1/4 c fresh basil

1/4 c fresh oregano

1/4 c chopped garlic

1 tbs sugar or honey

1 diced red pepper

1 diced green pepper

1 diced yellow pepper

Diced hot pepper of choice (ancho is good, I prefer chipotle)-to taste..be careful not to get it too spicy. Start with a couple of tablespoons fresh pepper or a teaspoon dried chipotle.

2 onions, diced

3 portabello mushrooms chopped

1 quart homemade stewed tomatoes, or 2 cans Muir Glen fire roasted tomatoes.

In a large pan saute all ingredients, except the tomatoes and honey, until soft. Add tomatoes and honey, and simmer for 1 hour. Remove from heat and let sit for 30 minutes to allow the flavors to meld.

Boil the pasta in a generous amount of salted water until a la dente. Drain.

Heat sauce back up. Add meatballs and simmer until warmed through. Serve over pasta.

Serves 12.

Image: Marye Audet

Content:Marye Audet for Baking Delights.

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I usually think of this casserole in the fall when the weather is cooling down but it is one of those that the family loves any time of the year, and so when I found ham on clearance at the grocers the other day this was an immediate thought. You can add buttered, toasted crumbs to the top just before baking if you like, but just plain like this is fine too. It is creamy and filling and you can use less ham to stretch the budget a bit more if you like. Vary the types of cheese used to vary the flavor in this versatile dish.

Ham and Potato Gratin

• 2 pounds peeled, diced and cooked
• 2 c ham,diced
• 1/2 cup chopped green onion tops
  
• 1/4 cup unsalted butter
• 1 small onion,chopped
• 3/4 cup all-purpose flour
• 3 1/2 cups half and half
• 1 teaspoons salt
• 1 teaspoon ground white pepper
• 4 ounces shredded Swiss
• 1/2 cup grated Cheddar cheese

Heat oven to 375F
Adjust oven rack to center position and heat oven to 400 degrees F (200 degrees C).

Combine potatoes and ham, in a 13 x 9 inch casserole and set aside.

Melt butter in a pan over medium-high heat. Add onions and saute until tender and transparent. Add flour and stir until well blended. Slowly add cream, whisking constantly. Bring to a boil and season with salt and pepper. Reduce heat and continue to simmer and stir sauce until it is thickened. Pour over the ham mixture; toss to coat. Sprinkle with cheese and bake 30 minutes until bubbly. Serves 8 or so.

This can be assembled ahead and baked within 2 days.

You can also assemble this and freeze it. Thaw overnight in the fridge, and bake as directed for a wonderful once a month cooking dish.

Images: (c) Marye Audet

Content (c)Marye Audet forBaking Delights

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If you see dusty fingerprints on this post it is because I have been strolling through the vault looking at some of the old posts. If you are looking for some quick and easy casseroles for this weekend look no further!

Green Chili Enchiladas are a favorite around here. You can use them for OAMC (Once a month cooking) by making ahead and freezing. It is a versatile casserole, you can make it with beef, chicken or turkey..or make it vegetarian with tofu if you are so inclined.

These Oriental Pork Loin Chops can be put in a ziploc with the marinade and tossed in the freezer. Just thaw them and grill when you are ready to eat them.

MMM…more Mexican food. Vegetarian enchiladas stuffed with veggies! They do not freeze well but you can make them up to a day ahead and bake when you are ready.

This Chicken, Onion, and Potato Gratin is one of my favorite comfort foods. Don’t freeze it.

Diner food at it’s best..the hot open faced Turkey Sandwich!

Chicken and Mushroom Fiori Alfredo is incredible, I think. Use any pasta you have if you can’t find fiori.

And finally…everyone needs a great recipe for Tuna Tetrazzini and I think this is it!

Don’t forget, most casseroles can be assembled up to a day ahead and baked when needed even if they can’t be frozen.

Image: (c) Marye Audet Apron Strings and Simmering Things

Content (c) Marye Audet Baking Delights

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