Deviled Eggs in Colorful Shells for All Occasions, Easter, 4th of July, Christmas, Baby Showers, etc.
German food is rare where I’m from in California. But here in our little town located in the Southwest corner of Indiana, it’s the norm. After eating at one of the best German restaurants for Valentines Day which is located in Jasper, Indiana, I decided to try my hand at making goulash. I read the description on the Schnitzelbank’s menu and I figured I could do this dish justice. Here’s my stab at Goulash served over Spaetzle, which I brought home from them.
Ingredients: serves 4
- 1 pound beef stew meat
- 3 TB bacon grease
- 2 carrots, sliced
- 1 yellow onion, sliced
- half a cabbage, sliced
- 2 slices bacon, cooked and crumbled
- 2 to 3 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 TB flour
- 3 cups red wine, (use wine you would drink, not cooking wine)
- 1/2 tsp ground thyme
- 1 TB tomato paste
- 1 bay leaf
- 2 cups chicken broth
- 1 bay leaf
Preheat you oven to 450.
Heat the bacon grease in a heavy bottom dutch oven over medium-high heat on your stove. I’m using my enameled cast iron dutch oven. Dry the pieces of stew meat between paper towels. Really squish the blood out of them. You want them as dry to the touch as possible so they will brown nicely. Add them to the pot of hot bacon grease and brown slightly on all sides. You may need to work in small batches, beware,the browning happens rather quickly. Once the beef is browned remove and set aside. Add the carrots, onion and cabbage into the hot pot and cook until they wilt and start to brown. Remove these and set aside. Remove the pot from the heat, add the browned beef back to the pot and season with salt and pepper, tossing well. Sprinkle the meat with flour and toss until the pieces are covered.
Bake in your 450 degree oven with no cover for 5 minutes, toss and bake for another 3 minutes. Remove and lower the oven heat to 325. Whisk in the wine, whisking will deglaze the pot. Stir in the thyme and tomato paste, add the bay leaf. Stir in the vegetables and add enough broth to cover the meat and vegetables. Bring to a simmer on the stove then cover and place in the oven to simmer slowly for about 2 1/2 hours. The dish is fully cooked when the meat is fork tender and believe me it will be delightfully fork tender.
Using a sieve, over a medium skillet, strain the liquid from the meat & vegetable mixture. Place the mixture back into the dutch oven and cover to keep warm. Heat the skillet over medium-high heat, rapidly simmering and whisking the liquid until it thickens to your liking. Pour this thickened gravy over the mixture and toss well. Your goulash is now ready to serve.
Suggestions: I served ours over spaetzle, but it would also be good over sliced boiled potatoes or egg noodles.
Oh what to make for breakfast? I needed something easy but delicious. Mark loves Huevos Rancheros so how about making them into a Chilaquiles dish. So here you have that very idea. Simple, easy and so delicious.
Ingredients: yields 4 servings
- 1/2 pound of ground sausage
- vegetable oil
- 1 dozen corn tortillas, cut into strips or pieces
- about 2 cups of leftover tomato salsa
- ground cumin, garlic salt, ground black pepper
- 5 eggs, whisked well with a little bit of water
- shredded Mexican blend cheese
- 3 green onions, green and white parts sliced
In a medium size skillet, brown the sausage, remove to a paper towel lined plate and set aside to drain. Add about a half-inch of vegetable oil in the skillet and heat over medium. Add the tortilla strips and cook until lightly browned and crisp. In a large bowl combine the sausage, cooked tortilla strips, salsa, a couple shakes of cumin, garlic salt and pepper. Add in a handful of the shredded cheese blend and gently toss it all together.
Preheat your oven to 350 and butter a 9 x 9 baking dish or a glass pie pan.
Spread the mixture into your prepared baking dish. Pour the whisked eggs over the mixture and bake for 15 minutes. Now top that mixture with a couple of handfuls of shredded cheese and sprinkle with the green onions, bake for another 15 minutes until the cheese is bubbly and melted and the eggs are completely cooked. Serve with some Cilantro Crema or sour cream.
As with a lot of our country we are experiencing an unusually cold winter. Unfortunately it’s been filled with lots of ice. So on those days that you just can’t get out of the house, let alone out of the driveway to get to the store, making porridge is a good way to bring up the mood in the house. For this porridge I used up vegetables that were on the edge of going bad and some leftover ham that I had in the freezer.
- 1 bag of Cajun 15 Bean Soup Mix
- 2 Fennels, white part only, sliced
- 12 Brussels Sprouts, quartered
- 16 Baby Carrots, cubed
- 3 celery stalks, sliced
- half a yellow onion, diced
- half a bunch of parsley, chopped
- 5 handfuls of kale, chopped
- 3 cups or more of ham chunks
- 2 quarts chicken broth
First of all rinse the beans the night before you’re going to make the porridge pick any debris from them. Then soak the beans over night in a large bowl covered by water. The next day drain and rinse and add with the other ingredients to the cooking pot.
In a heavy bottom large pot combine all of the ingredients, stir in the Cajun spice packet. Heat over medium heat until it starts to boil, reduce the heat and simmer slightly covered for 3 to 3 1/2 hours. The porridge needs to maintain a simmer and the moisture needs a place to escape. Stir a few times during the cooking process. The porridge is finished when the bean are extremely tender and fall apart when pressure is put on them. Generally my porridge is thicker than a stew.