Author Archives: dixieskitchen

Jun10

Meatball Stroganoff

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Meatball Stroganoff

I had some meatball mixture in my freezer that I wanted to use up, so I thawed it out and whipped up this recipe pretty fast.  I must say, “It’s pretty good!”  This is real comfort food.  (Not that I needed comforting today)  🙂

  • 2 slices high-quality white sandwich bread
  • 1/3 cup buttermilk
  • 3/4 lb. ground beef
  • 1/4 lb. ground pork
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
  • 1 large egg yolk
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons cooking oil
  • 2 cups beef broth
  • 1/4 cup flour
  • 1/2 cup sour cream
  • 8-oz. pkg. medium egg noodles, cooked

Remove and discard crusts from the bread, then tear the bread into small pieces.  Mash the bread pieces and buttermilk to a smooth paste in a large bowl, using a fork.

Add the beef, pork, Parmesan, parsley, yolk, garlic, salt and pepper to the mashed bread.  Stir the mixture gently until combined and uniform.  Gently form the mixture into 1 1/2-inch round meatballs.

Bring water to boil in a large saucepan and cook noodles.

Heat your oil in a 12-inch non-stick skillet over medium-high heat and brown meatballs in a single layer until nicely browned and cooked through.  Transfer meatballs to a plate leaving all cooking oil and browned bits in pan.

Turn heat down to medium and whisk in the flour.  Cook for a minute and then add the beef broth.  Cook and stir until mixture thickens, about 5 minutes.  Stir in sour cream.  Add meatballs and noodles; toss to coat.  Cook and stir until heated through, about 5 minutes.

Serves 4 to 6.

“God desires willing hearts ready to be used.”

 

 

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Jun9

Foil-Wrapped Baked Salmon

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Foiled-Wrapped Baked Salmon

No, we are not camping, but you could easily fix this on your grill if you were camping.  I am not a real big fan of salmon because it can be quite dry, but this was really moist and delicious.  Serve it with a fresh garden salad and French bread.

  • 4 salmon fillets
  • 1 small onion, sliced
  • 4 tablespoons butter, diced
  • 1 lemon, thinly sliced
  • 4 teaspoons brown sugar, packed

Place each fillet on a piece of aluminum foil.  Top fillets evenly with onion slices, diced butter, lemon slices and brown sugar.  Fold over aluminum foil tightly to make packets; make several holes in top of packets with a fork to allow steam to escape.  Arrange packets on a baking sheet.  Bake at 375 degrees for 20 to 30 minutes.

Serves 4.

“To keep spiritually fit, consult the Great Physician.”

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Jun7

Lemon Crinkle Cookies

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Lemon Crinkle Cookies

Oh my, these are so good you better make a double batch.  They go fast!  Chewy and crisp all at the same time and then the lemon…….Yum!

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/2 cups flour
  • 1/2 cup powdered sugar

Preheat oven to 350 degrees.  Spray your cookie sheet with non-stick cooking spray.  (Or use Silpats, if you have them)

In your mixer, cream butter and sugar until light and fluffy.  Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in all dry ingredients slowly until just combined,  excluding the powdered sugar.  Scrape sides of the bowl and mix again briefly.

Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.  Place on baking sheet and repeat with remaining dough.  (I made mine a little larger and baked them slightly longer.)  Just depends on what size cookie you want.  A smaller one or a larger one.

Bake for 9 to 11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Note:  If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Makes 2 to 3 dozen cookies.

“Nothing in my hand I bring, simply to Thy cross I cling.”

Jun6

Marinated Chicken Breasts

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Marinated Chicken Breasts

My daughter and I have both made this recipe.  She baked hers and I grilled mine.  They were both very good, but hers was moister than mine.  I probably left mine on the grill a little too long, trying to hold supper off for a few minutes while my husband finished up a project.

  • 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
  • 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
  • 1 to 2 tablespoons mustard, whole grain or Dijon
  • 1 to 2 teaspoons garlic or onion powder, optional
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 boneless, skinless chicken breast, each about 6 ounces

Put all ingredients except chicken in a large re-sealable plastic bag.  Close the bag and shake to combine all the ingredients.  Open the bag and add the chicken breast.  Close and shake the bag to coat evenly.  (I put frozen chicken breasts in my bag).  Put bag in refrigerator and marinate for 24 hours.

Heat your grill or grill pan.  When hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through, 160 degrees.  You can also bake the chicken in a 375 degree oven for 15 minutes, or until cooked through.

Makes 4 servings.

Note:  You may also freeze the marinated chicken for up to two weeks.  When ready to fix, take out of freezer and thaw in refrigerator.

“The risen Christ is the reason for our witness.”

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Jun3

Just A Few Of My Roses

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Belinda’s Dream                   Carefree Wonder                        Colorific

Europeana                                 Heart O’ Gold                      Home Run

Iceberg                                                Julia Child                          Morden Blush

Mother of Pearl                           Pink Knockout                  Queen Elizabeth

Rock & Roll                                         Scentimental                            Showbiz

Sun Flare                                      Sweet Fragrance                  Wild Blue Yonder

Winchester Cathredral                 Ch-Ching

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Jun2

Working On The Rose Garden

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After replacing some of my rose bushes that I lost over the winter, I finally got around to getting the mulch on.  But, I needed help.  My three grandsons, Nathan, Josh and Caleb helped and what help they were!!  They really worked hard and did just a beautiful job.  They love helping Grandma, but probably because they get to drive the tractor, which adds to the enjoyment.

Josh planting geraniums.

Nathan and Caleb planting Dianthus.

 

May29

Oven-Barbecued Ribs (Or Grilled)

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Oven-Barbecued Ribs (Or Grilled)

This is what I fixed for our Memorial Day dinner this weekend.  The sauce is awesome.  Even though it is an oven dinner, I put the ribs on the grill the same temperature and time as the oven method.

  • 4 lbs. pork loin back ribs or meaty spareribs, cut into serving-size pieces
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 cup ketchup
  • 2/3 cup chili sauce
  • 1/4 cup brown sugar
  • 1/4 cup chopped onion
  • 2 tablespoons prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon salt

Place the ribs in a stockpot; add enough water to cover ribs.  Bring to boiling; reduce heat.  Simmer, covered, for 1 hour.

Meanwhile, for sauce, in a small saucepan cook the garlic in hot butter for 1 minute.  Stir in ketchup, chili sauce, brown sugar, onion, mustard, Worcestershire sauce, celery seed, and salt.  Bring to boiling, stirring to dissolve the sugar.  Remove from heat; set aside.

Drain ribs;  place in a shallow baking pan.  Pour half the sauce over ribs and keep the other half for adding later, if you need it.  Bake, covered, in a 350 degree oven about 20 minutes or until heated through.  Makes 4 servings.

“Follow your Leader into the lives of those around you.”

 

 

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May24

Whole Wheat Rhubarb Pudding Cake

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Whole Wheat Rhubarb Pudding Cake

I love rhubarb and I was in the mood for it, so I made this cake.  All I can say is “Yum”.  If you are using frozen fruit instead of fresh, let it stand for 15 to 20 minutes or until it’s partially thawed but still icy.

  • 5 cups sliced rhubarb
  • 1/4 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup whole wheat flour
  • 1/2 cup chopped pecans
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 1/4 cups sugar
  • 1 tablespoon cornstarch
  • 1 1/4 cups boiling water
  • Whipped cream, opt.

Place the sliced rhubarb in a 13 x 9 x 2-inch baking dish.  Sprinkle the 1/4 cup sugar over the rhubarb.

In a medium mixing bowl stir together the all-purpose flour, 1 cup sugar, whole wheat flour, chopped pecans, baking powder, cinnamon, salt, and nutmeg.  Add the milk and melted butter.  Stir till combined.  Spoon the batter over the rhubarb and spread evenly.

In a medium mixing bowl stir together the 1 1/4 cups sugar and the cornstarch.  Add the boiling water and stir till sugar dissolves.  Slowly pour the mixture over the top of the batter.

Bake in a 375 degree oven about 45 minutes or till top tests done.  (To prevent overbrowning, cover the dish for the last 10 minutes, if necessary.)  Let cool for 30 minutes.  Serve with whipped cream, if desired.

Makes 8 to 10 servings.

“The name of Jesus is at the heart of our faith and our hope.”