FULL OF BOLOGNA HOT DISH
Prep Time: 20 Min
Cook Time: 30 min
Total Time: 50 min
- 1 ring Nueske Bologna, diced
- 4 medium potatoes, sliced or diced
- 1 can cream of celery soup
- 2 Tbsp. onion, chopped
- 2 Tbsp. green pepper, chopped (optional)
Mix all the ingredients together and place in casserole dish. Bake at 350° for 30 minutes or until potatoes are tender. Top with cheese and return to oven to melt cheese, about 5 minutes. Serve hot.
1 apple bourbon pork tenderloin, trimmed of fat and sliced into 1-inch pieces
2 tsp cinnamon
1 tsp nutmeg
2 tsp ground coriander
2 Tbs. butter
2 apples (I think mine were gala?), thinly sliced
1 large shallot, thinly sliced
1/4 cup apple cider
2 heads broccoli, florets separated
coarse salt and freshly ground pepper
1 small sprig of fresh thyme
In a small bowl, combine the cinnamon, nutmeg, ground coriander and a pinch of salt and pepper. Sprinkle both sides of the sliced pork with the spice mixture.
Heat a cast iron (or large skillet) over medium high. Sear the pork for about 3 minutes on each side, until cooked through and browned all over. Remove from pan and cover to keep warm.
Back in the pan, add the butter and melt. Add the shallots and sauté until they start to soften, 2 minutes. Add the apples and broccoli to the pan, continuing to sauté until another 2 minutes. Add the apple cider and sauté two more minutes, or until everything is so glorious you need to rest. Sprinkle with salt and pepper.
Nestle the pork back in (with the accumulating juices) and cook about a minute longer, incorporating the flavors.
Serve dish garnished with fresh thyme leaves!
Credit: Bev Cooks
It’s National Taco Day! A taco is a traditional Mexican dish made with chicken, beef, vegetables, or seafood. The filling is folded inside a soft or hard tortilla and garnished with toppings such as cheese, salsa, or guacamole.
In 1520, the conquistador Hernando Cortez wrote to King Charles V of Spain to describe his experiences in the New World. In his letter he mentioned a delicious meal the Aztec inhabitants prepared with “tlaxcalli” or “tortilla.” It is the first historical reference to tacos!
Credit: Punchbowl; Photo Credit: 967theeagle.ne
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4 tablespoons unsalted butter
1/4 cup buttermilk
2 large eggs
2 cups mashed potatoes
3 tablespoons chopped chives
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1 cup grated cheddar cheese
Melt butter in a small saucepan over medium-low heat. As the butter melts it will begin to crackle and pop. That’s the water evaporating out of the butter. Continue to cook the butter until the crackling subsides and the butter begins to brown a bit. The butter will smell nutty. Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined. Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.
In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix until all of the flour is thoroughly combined. Try not to overmix the batter. Just stir it until the flour is combined.
Heat a waffle iron and grease if necessary.
Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron. Remove waffles from the iron and place on a cooling rack to rest. The cooling rack will keep the waffles from getting soggy on the bottom as they cool.
Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese. Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute. Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).
Credit: Joy The Baker
HOMESTYLE CORNED BEEF HASH
- 1 pound potatoes (russet or red), scrubbed and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 1 small green pepper, seeds and ribs removed, diced
- 1 large garlic clove, minced
- 1/2 pound or more cooked corned beef, cut into 1/2-inch cubes or shredded (about 2-3 cups)
- Salt and pepper to taste
- Boil the potatoes in boiling water for 5 minutes, until just tender. Drain.
- In a large non-stick skillet, add the oil and butter and finish the potatoes in the pan over medium heat, about 4 minutes. Add the onion, peppers and garlic and cook for another 2 minutes, stirring occasionally.
Add corned beef and seasonings to taste, turning hash, until browned and crisp, about 10 minutes.