Sunday, February 28, 2010
Today's Sunday dinner was simple but delicious. We feasted on sausages, sauerkraut with apples and onions and pierogies.
Dinner preparation came together in less than 30 minutes, excluding dessert.
Apples and onions were sauteed in butter, with a little kosher salt and pepper. When softened, I added the drained sauerkraut.
Polish sausages were slowly browned and crisped.
I used frozen potato and cheese pierogies. First they were boiled until they floated in salted water.
Lastly, the pierogies were drained and then lightly sauteed in butter. Yummy!
Here's my plate. I like a little sour cream with my pierogies.
My sister rocked dessert! She made an Apple Spice Crisp. And then she served it warm with a scoop of Bluebell Homemade Vanilla. Oh. My. Word.
Dinner was wonderful. A little taste of eastern Europe.
Friday, February 26, 2010
One of the wonderful things about Sunday dinner is that it is more "substantial" than our normal weekday dinners. There is the requisite protein and vegetable... but then there are extra starches and usually a decadent dessert.
Today, I'm back as promised to give the recipes to the two side dishes my family enjoyed this past Sunday. I hope you will try these easy and tasty side dishes. If you do, please let me know what you think. I love feedback!
24 oz. Ore Ida Hash browns
1 Can Campbell's Cheddar Cheese Soup
8 oz. Sour Cream
1/4 c. margarine or butter, melted
1/2 tsp. black pepper
1 tsp. kosher salt
3 fresh green onions, sliced
8 oz. Shredded Cheddar Cheese
4 oz. Shredded Mozzarella Cheese
1/4 c. Shredded Parmesan Cheese (use the real stuff)
Preheat oven to 350 degrees. Prepare baking dish: I use non-stick spray. I think my dish is a 9 x 10.
In a large mixing bowl mix all ingredients, except the potatoes. Once well mixed, add the potatoes and mix well. Pour into prepared dish, spread evenly. Cover with foil and bake for 40 minutes. (or until potatoes are tender) Remove foil and return to oven to brown top as desired.
(I apologize for the blurry image)
1 16 oz. bag Frozen Succotash
1/2 pound fresh green beans
1 16 oz. bag Frozen sliced Okra
1 14.5 oz can of Diced Tomatoes
4 oz. Tomato Paste
1 large Red Bell pepper, diced
3 medium Zucchini, sliced
2 Tablespoons Vigo Chicken Soup Base , divided
1 tsp. Onion Powder
1/2 tsp. Black Pepper
Add succotash and green beans to a medium pot. Just cover with water. Add one tablespoon of soup base. Cook over medium heat, covered for ten minutes.
Add remaining ingredients, stir well. Cook covered until desired doneness.
Taste for seasoning and serve.
Sunday, February 21, 2010
There are precious few constants in most of our lives. However, our family is blessed to be able to stop everything and gather around the dinner table in the formal dining room for a meal each Sunday. The funny thing is that we tend to eat off paper plates...after all who wants to wash dishes after a feast?
Today was my day to cook. My Sunday menu: Roasted Chicken, Cheesy Potato Casserole, Vegetable Gumbo and hot rolls. I made a homemade Sweet Potato Pie for dessert.
Here's a look at the bird before carving. That's not burnt skin... that delicious seasonings and flavor!
Next, I'll show you the veggies in the pot. Yummers! It was a delightful mix of lima beans, okra, corn, tomatoes, green beans, zucchini and red bell peppers. Delicious!
Here's a picture of my loaded plate. I'm not much of a meat eater... so I usually just pick up a wing.
Another angle... Look at that yumminess!
And because I just can't leave it alone... a close up of the casserole and veggies.
Dessert was a southern classic: Sweet Potato Pie!
Well, this post is getting long. So, I'll be back with recipes for the Potato Casserole and the Vegetable Gumbo this week.