Delicious Peas and Mushrooms

Delicious Peas and Mushrooms In A Cream Sauce

Whether you use fresh or frozen peas, delicious sweet peas in a cream sauce is so good. You can put it over potatoes, meat, or eat it just as it is. This is one of our most requested recipes.

Ingredients

4 slices bacon, cut into small pieces
1 onion, chopped
1 Tbs. flour
1 1/2 c. frozen peas or garden fresh peas or 1 (15 oz.) can peas, drained
1 c. light cream or evaporated milk
1 c. chopped mushrooms
2 Tbs. butter
salt and pepper

Directions

In a large cast iron skillet, partially fry bacon and onion. Cook until onions are soft and yellow.  Stir in flour and blend well.

Add peas and cream or evaporated milk.  Cook and stir until sauce is thickened.

In a small saucepan, sauté mushrooms in butter for 5 minutes.  Add to peas. Season the mixture with salt and pepper.to taste. Serve as a side dish or over mashed potatoes or meat.

Italian Chicken

 Tender, juicy chicken breasts baked, slow cooked, or made on the grill is perfect any time of year.  By slow cooking or baking, the chicken stays juicy and not dried out.  Herbs and spices compliment the chicken breasts, making them a favorite in our house.

Ingredients

4 chicken breasts, with skin removed
salt and pepper
2 Tbs. oil
1 (14 1/2 oz.) can beef stock or chicken stock
1 (14 1/2 oz.) can diced tomatoes with green chilies
1 (15 oz.) can Italian flavored tomato sauce
1 sweet pepper, diced
1 onion, chopped
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. Italian seasoning
1 Tbs. garlic powder
1/2 tsp. pepper
1 tsp. onion powder
1/3 c. flour
1/2 c. water
hot cooked pasta
Italian cheese
Parmesan cheese

Directions

In a heavy cast iron skillet, heat oil. Season the chicken breasts with salt and pepper. Add chicken breasts. Brown the chicken breasts on both sides.

In a bowl, combine stock, tomatoes, tomato sauce, sweet pepper, onion, garlic, chili powder, garlic powder, pepper, and onion powder. Pour over the chicken.  Cover and place in the oven at 170° or cook over in a slow cooker for 4 to 5 hours or until the meat is tender and done and tests at 165° when a meat thermometer is inserted into the thickest part of the chicken. Remove chicken.

In a small bowl, combine flour and cold water. Stir until smooth.  Turn the heat to medium high under the skillet holding the juices. If most of the juice has evaporated, pour in some more beef stock. Whisking constantly, pour this into the skillet.  Bring to a boil. Cook and stir for 2 minutes, or until thickened. Serve over chicken and hot pasta. Top with Parmesan cheese, or Italian cheese.

Homemade BBQ Seasoning Blend

Making your own BBQ seasoning is simple and easy to do. This spice blend enhances the flavor of any kind of meat. You can use it on vegetables as well.

Ingredients

1/2 c. paprika or 1/4 c. smoked paprika and 1/4 c. regular paprika
1/4 c. brown sugar
1/4 c. salt
1/4 c. chili powder
1/4 c. cumin
1/4 c. granulated garlic
2 Tbs. onion powder
2 Tbs. to 4 Tbs.  mustard powder
2 Tbs. to 4 Tbs. pepper
2 Tbs or less cayenne pepper
1 to 2 Tbs. celery seed (Optional or can use less)

Directions

In a large mason jar with a tight-fitting lid, combine paprika, brown sugar, salt, chili powder, cumin, granulated garlic, onion powder, mustard powder, celery seed, pepper and cayenne pepper.  If you want a spicier or hotter spice blend, increase the mustard powder and pepper to 4 tablespoons.

Put the lid on the jar and shake the jar until the contents are thoroughly mixed. Store in a tightly covered container or a sealable bag. 

Sprinkle over beef, chicken, pork, fish, seafood, or vegetables. Or it can be used as a dry rub over meats. 

Easy Apple Muffins

These apple muffins are easy to prepare, and they are light, tender and raise beautifully. They are loaded with apples, and spiced with cinnamon and nutmeg.  You can make them the night before and bake them the next day, or mix and bake them right away.

Ingredients

2 1/4 c. flour
1  Tbs. baking powder
1/2 to 1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. sugar
1/4 c. brown sugar
1 egg, beaten
1 c. buttermilk ** see substitution below
1/2 c. butter, melted
1 c. apples, chopped fine  ** see note below

Directions

Preheat oven to 400°.  Line muffin tins with paper liners, or you can spray the muffin tins or lightly grease the muffin tins.

In a large bowl, combine flour, baking powder, cinnamon, nutmeg, salt, sugar, and brown sugar.

Make a well in the center of the dry ingredients.

In a medium bowl or a 2 cup measuring cup, combine egg, buttermilk and melted butter.  

Pour the liquid ingredients into the well in the flour mixture.  Stir only until the ingredients are moistened. The batter will be lumpy.  Do not over mix or your muffins will be tough and heavy.

Spoon a little bit of fruitless batter to the bottom of each muffin cup. This helps to keep the fruit from sinking to the bottom of the muffin cups and burning. Fold in the apples to the batter. Spoon the batter it into each cavity.

Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

**If you don't have buttermilk, you can make some. Add 1 Tablespoon vinegar into a measuring cup. Pour in enough milk to make one cup. Let stand for 5 minutes. 

** You can also use different types of fruit in your muffins.  Try using blueberries, dates, raisins, cherries or even bananas. You can also add nuts or chocolate chips to the batter as well.

You can also mix up the batter the night before and bake the muffins the next day. by doing this, your muffins will be taller, moister and tender.

You can also mix up some sugar and cinnamon. Sprinkle the mixture over the tops of the muffins before baking.

Ground Roast Beef Sandwiches aka Cement

We call it Ground Roast Beef Sandwiches and others call it "Cement." No matter what it is called in your family, it is a great and delicious way to use up leftover roast. 

Whenever we have leftover beef roast, we will grind the meat, add some mayonnaise and seasonings for a great tasty sandwich spread. This is perfect to put on bread or crackers.  You can also cook up a roast to make up ahead of time if you don't have any leftovers.

Ingredients

4 c. cooked cubed beef with fat and gristle removed or 1 1/2 to 2 pound roast
1 onion chopped
3 stalks celery, finely chopped
1 large carrot shredded (Optional)
2 Tbs. sweet pickle relish (Optional)
1/2 to 1 c. mayonnaise
2 tsp. prepared horseradish, creamy or mustard
1/2 to 1 tsp. garlic powder
1/2 tsp. onion powder
Salt and pepper to taste

Directions

Using a food processor or a meat grinder, grind the roast beef. Pulse 10 to 12 times for a course grind. You may need to do this in batches, so the grind on the meat is even throughout.  Or if using a food grinder, insert the coarse grind plate, or choose a finer grind if you want a finer texture.

Place the ground up beef roast in a bowl.  Add onion, celery, carrot, and sweet pickle relish.  Mix to combine. 

Stir in mayonnaise, prepared creamy horseradish or mustard, garlic powder, onion powder, along with salt and pepper to taste. Refrigerate about an hour, so the flavors can mingle and marry.

Spread on bread, or crackers.

Banana Squares

These bar cookies are so easy to make.  They are delicious and easy to take along to a potluck or on a picnic. Instead of baking banana bread, try a batch of bar cookies instead. 

Ingredients

1 c. butter
2 c. sugar
4 eggs
2 tsp. vanilla
2 tsp. soda
dash of salt
2 1/2 c. flour
4 Tbs. buttermilk
4 large ripe bananas

Filling

1 c. brown sugar
1 can flaked coconut or 1 cup of bagged coconut
1 stick butter, softened
4 tsp. evaporated milk

Directions

Pre-heat oven to 325°.  Grease three 11 x 7 1/4-ingh pans. If you don't have this size pan, use two 9 x 9-inch pans and one 8 x 8-inch pan. You can also use three 9-inch pans, but the bars will be thinner and may not take as long to bake. 

Cream the butter and sugar until light and fluffy in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Pour in vanilla and mix in.

In another bowl, mix soda, and a dash of salt and flour.

Alternately, mix in about a half cup of flour and 1 tablespoon buttermilk. Repeat until the flour and buttermilk are mixed into the creamed mixture. 

Add bananas. Mix thoroughly. Pour into prepared pans.  

Bake for 30 minutes. Make the filling while the cookie dough is baking.

Mix the brown sugar, flaked coconut, butter and evaporated milk together.

In a mixing bowl, combine brown sugar, flaked coconut, butter and evaporated milk. Spread over hot baked mixture.  Bake for 7 minutes longer and cut into squares. 

 Herbed Pork Chops with Gravy

This is an easy comfort food recipe for pork chops.  The chops are tender, juicy and flavorful.  Serve with creamy gravy poured over the top.  Add mashed potatoes for the perfect side dish.

 Ingredients

4 pork chops, thick cut
1 tsp. dry steak seasoning or salt and pepper
2 Tbs. oil
3 Tbs. butter
3 Tbs. flour
1 Tbs. basil
1 tsp. beef bouillon granules or 1 bouillon cube
1 tsp. black pepper
2 c. milk or more

Directions

Season pork chops with steak seasoning or salt and pepper on both sides. Let sit for about 20 minutes to bring them to room temperature. 

In a large cast iron skillet, heat the oil. Fry the pork chops until browned. Turn the pork chops over and fry the other side until done or until the meat registers 145° with a meat thermometer inserted into the center of the pork chops.  Remove the chops to a plate and keep warm.

Add butter to the skillet and melt. Over medium high heat, whisk in flour, basil, beef bouillon and black pepper. Stirring constantly, cook for at least two minutes to remove the flour taste.  

Pour milk into the butter mixture, stirring constantly until the mixture thickens and is bubbly.  This can take 4 to 6 minutes. Salt and pepper the gravy to taste.  If the gravy is too thick, add more milk. Pour sauce over the pork chops and serve. 

You can also put this in the oven and bake at 350° for 30 minutes.