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Simplicity Gourmet brings you “Katie’s Kitchen: Sunday Dinner Special…Double Time!

Sunday dinner was always a tradition at my house growing up – whether we went out, my mom made a big dinner, or we went to my Nanny’s – we always had Sunday dinner together, as a family. No TV, no games, just a big meal, lots of eatin, and loud talking…just the way we like it!

Now…you’ve heard it here before, and I’ll say it again…no one, and I do mean NO ONE, makes a roast like my Nanny’s. I never understood why my mom’s was so dry and my Nanny’s was so juicy until I started using Pro Health Waterless Cookware. Unbeknownst to my Nanny…she has had several pieces of waterless cookware her entire adult life…including her Dutch Oven…which she proudly concocted her prize winning Roast. No wonder it kicked the rest of the world’s roasts to the wayside!

So…I have here two recipes for you to choose from. I have the traditional Roast and Veggies and Cornbread…but…if you’re a little more adventuresome…I have a Sunday Roast, with a kick. One of our chef’s in Kansas encouraged me to toss my veggies in a small jar of Green Tabasco – it’s “not hot” he said, but it “has incredible flavor” – so, I went with it blind for a cooking school in a pinch. It was one of the best roasts I’ve EVER had or made – people were coming up for 2nds and 3rds – rave reviews. He’s right, though, it’s not “hot” but does add such a great level of flavor – you’ll love it. The other secret, to both of these roasts, is Adolph’s Meat Tenderizer – courtesy of the same chef in KS…I’ve never gone back – it’s the absolute best!

So, here’s to hoping you have a wonderfully blessed and rejuvenating weekend. Spend time with your family – go for a walk, laugh until your face and stomach hurt, tell stories – and make them Sunday dinner…easy put together, no pot watching, no stove slaving, easy clean up…and memories they will have for a lifetime.

Hapy Cooking!
Miss K

Sunday Roast ‘n Potatoes…With a Kick

UTENSILS: 6 or 8 qt Dutch Oven OR 5 qt Slow Cooker (may need to reduce veggies a bit)
INGREDIENTS: 2 lb Roast, 4 Cups Baby Carrots, 4 Golden Yukon Potatoes cut in chunks, 2 Medium Yellow Onions (quartered), 10 Garlic Cloves (quartered), 1 Small Jar Green Tabasco Sauce, 1 Cup Beef Broth, 2 No Sodium Beef Bouillon Packets, 2 TBSP Worcestershire Sauce, 1 Pkg Onion Soup Mix, Adolf’s Meat Tenderizer, Garlic Powder, Salt & Pepper

TO START:
·    Pre-heat the pan between Medium and Medium High heat. When water will bead on the surface, it’s hot enough to begin.
·    Season the roast with Adolf’s Meat Tenderizer, garlic powder, salt, and pepper (or season of your choice)
·    Sear the roast on all sides for 5-7 minutes per side.

MEANWHILE:
·    In a small mixing bowl, dissolve the bouillon cubes and onion soup mix in the beef broth and Worcestershire sauce and set aside. In a medium mixing bowl, toss the carrots and potatoes with the jar of Green Tabasco Sauce and a few dashes of salt and pepper until they are well coated; set aside.
·    When the roast is browned, set aside on a plate and saute the onions and garlic in the Dutch Oven until the onions are tender (about 10 minutes).
·    Add the Roast back to the pan, placing it on top of the onions and garlic. Add the potatoes and carrots around the roast. Pour the Broth mixture over the top of the Roast.  Cook on medium heat until water begins to spatter around the edges. Reduce to low.

TO FINISH:
·    Once the roast is turned to low, allow to cook 45 minutes, turn the burner off and serve.
·    To make a gravy, remove all solid contents from the pan, leaving all the juices in the bottom. Bring to a simmer on Medium High heat (could add a bit more beef broth if needed). Sift in about a TBSP of flour and whisk until thick to keep from clumping.

Homestyle Sunday Dinner Roast with Veggies and Cornbread

UTENSILS: 8 qt Dutch Oven, utility rack, 2 qt casserole/mini dome cover

INGREDIENTS: 1 2-3 lb Roast, 1 Small Bag Baby Carrots, 4-6 Golden Yukon Potatoes (quartered), 1 Sweet Yellow Onion (thinly Sliced), 3-4 Garlic Cloves (coarsely chopped), 4 garlic Cloves (quartered), 1 12 oz Can Beef Broth, 1 Package Lipton Onion Soup Mix, ¼ cup Worcestershire Sauce, 2 TBSP Granulated Beef Bouillon, 1 Box Jiffy Corn Bread Mix, 1 Egg, McCormick’s Garlic & Herb Grill Mate, Lawry’s Seasoned Pepper, Onion Powder, Adolph’s Meat Tenderizer, Salt & Pepper, Non-Stick spray

INSTRUCTIONS:
The night before, prepare your roast. Cut tiny slits all over the roast and rub generously with McCormick Seasoning, Lawry’s Seasoned Pepper, Adolph’s meat tenderizer, Onion Powder, salt & pepper. Stuff the slits, with the quartered garlic cloves. Mix the broth, Worcestershire sauce, beef bouillon, and onion soup mix to let the soup mix and bouillon dissolve. Pour over the roast and allow to marinate over night in a large ultra vac. Do not discard marinade the next day.

Heat the Dutch Oven on medium heat. Saute the onion and chopped garlic for about 5 minutes. Push the onions and garlic to the side of the pan and brown the roast on all sides. Toss the carrots and potatoes with salt & pepper and add around the roast. Pour the remaining marinade over the top.

Mix the cornbread mix, egg, and a dash of water together. Spray the double boiler with non-stick spray and add the cornbread mix. Add the utility rack onto the lip of the pan and place the double boiler on top of the rack. Cover with the Dome Cover.
When water starts to bubble around the edge of the pan, reduce the temperature to between low and medium low. Allow to cook for 45 minutes – 1 hour longer.

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Simplicity Gourmet brings you Katie Kitchen: Fresh IS Best – Spinach & Basil Pasta w/ Fire Roasted Bruschetta

Hey, Ya’ll – greetings from sunny Citrus Heights, CA – where the produce is fresh and plentiful and I’m like a kid in a candy store!

I love, love, love to use fresh herbs and fruits and veggies in my food – the taste is just so much fuller and bolder! This week at the market, I bought a fresh sweet basil plant – the smell is amazing – it fills my whole front room with this sweet herb smell! …even the kitty cat has a hard time resisting…he’s had one too many warning water shots to the face! I was really chomping at the bits to use my Basil last night in something…anything!

So, I was standing my kitchen, with the pantry door and fridge open – just darting my eyes between the two – willing my mind to come up with something! So…this is what I spotted…chicken, tomatoes, penne pasta, spinach, basil, chives, sea salt, garlic, parmesan-reggiano…light bulb! Fresh Spinach & Basil Pasta was born! It was just so fresh and light and showcased my basil just perfectly – you’ll L.O.V.E. it!

Happy Cooking!
Katie

PS~TIP: I used regular olive oil as my dressing this time but next time – I’m going to go for an even bolder flavor and use the oil from a jar of Marinated Garlic Cloves or Sundried Tomatoes – yummy – so…try it out this way or kick it up a bit – your food, your choice!

UTENSILS: 3 qt saucepan, Small Skillet, Medium Bowl, Cutting Board, 8″ Chef’s Kinfe

INGREDIENTS: 1-2 Chicken Breasts, ½ Medium Tomato (cubed), 2 Cups Coarsely Chopped Baby Spinach, 6-8 Basil Leaves (chopped), 4 Chopped Green Onions, 2 Garlic Cloves (minced fresh), ½ Cup Parmesan-Reggiano Cheese (Shredded), a few dashes of olive oil, Sea Salt & Fresh Cracked Pepper to Taste, 1 lb Penne Pasta (I use whole wheat…much better for you)

Fill the 3 qt saucepan ¾ full of water. Bring to a boil on medium high heat. Add sea salt and a drizzle of olive oil before adding the pasta. Add the pasta, give it a stir, and reduce the temp to medium low. Cook for about 10 minutes or until al dente.

While the water is coming to a boil, pre-heat the small skillet on medium heat. Season the chicken on both sides with freshly cracked sea salt and pepper. Water test the pan (sprinkle a dab of water in – if it rolls around like marbles or mercury beads, it’s ready to go), and when it’s ready, add the chicken. Cover, whistle open, and cook on medium heat. When it whistles, flip the chicken, recover, close the whistle and continue to cook on low heat for 10-12 minutes or until the chicken is cooked through. When the chicken is cooked, diced or shred into bite sized pieces.

Meanwhile, prepare the scallions, basil, tomatoes, and spinach. (I like to toss my tomatoes with a little salt when they are all by their lonesome). When the chicken is finished, remove from the pan and toss with the chopped items, pasta and minced garlic. Drizzle on olive oil and toss to coat. Season with sea salt and fresh cracked pepper to taste. Sprinkle with parmesan-reggiano cheese, toss, and serve. Optional: Add some diced Black and/or Green Olives in the mix

This is the PERFECT companion to our Fresh Spinach & Basil Pasta!!!

Fire Roasted Balsamic Bruschetta
UTENSILS: Griddle
INGREDIENTS: Olive Oil, 2 TBSP Balsamic Glaze, 4 TBSP Fire Roasted Bruschetta Spread, 2 Slices Provolone Cheese, 4 Slices French Bread, Fresh Cracked Pepper & Sea Salt

Lightly brush both sides of the French bread with extra virgin olive oil. Heat the Griddle on medium heat. When it’s hot, add the bread to the pan and toast to a golden brown and flip to brown the other side. When it’s flipped, sprinkle with pepper & sea salt, brush each slice with balsamic glaze and spread some bruschetta spread over the top. Top each piece of bread with ½ slice of provolone and allow to melt before serving. TIP: You may need to reduce the temperature part way through.

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Simplicity Gourmet explores Katie’s Nanny’s Kitchen…with a little snippet of wisdom too…

So…I talk about my Nanny a lot. She was a huge influence in my life – in cooking and countless other ways. She was extremely giving and generous, sharp as a tack, and very, very sassy (gee…it’s a wonder I’m not more like her…)!

This weekend, I traveled home to East Tennessee for a visit with my mom and siblings. My Nanny passed away earlier in the year and my mom has all sorts of treasure lurking around her house from my grandmother. Perhaps my favorite thing though, is a cookbook my Nanny wrote years, and years, and YEARS ago for a church sale…for only $1! I had soooo much fun looking through all of the recipes and even remembering her making several of them.

My favorite part, though, is a little excerpt she wrote in the beginning of “Let’s Have A Parteé” (she was quite ahead of her time!) called “The Morning Party”. You see, my Nanny was no morning person – she loved to sleep late – and combined with breakfast, coffee, paper reading, and “getting ready” – she easily needed three hours to get out the door.

What struck my mom and I most about this excerpt is how very much alike my Nanny and I write –      our  wit, world view, and humor. I always thought she was just so “proper” and that somehow, I just could not seem to overcome my outlandish ways to be such a person. It made me so happy to hear her voice on these pages, a voice that was so very close to my current age when it was written, and sounding just like me…

It has always been difficult for me to realize that some people are not forced from the bed, they get up by themselves, willingly. Not only are they awake…they are energetic, cheerful, able to function and ready for the day. It has become my habit, over the years, to avoid contact with this type of person until at least twelve-o’clock noon, with the exception of morning bridges, special coffees, and neighborhood get – togethers. These are just too much fun to miss, even if one must go half asleep, to smile and appear near normal, all the while downing one cup of coffee after another, sending caffeine laden messages of help to slovenly, morning rust-covered mind and muscle.

It is our hope the following recipes will be easy “do-ahead” helps for fellow “morning droops” and yet yummy enough to please all you energetic souls in “Morningland.”
Barabara Jean Brewster

Doesn’t she sound so awesome? You’d invite her to bridge, right?

Well, I’m not going to leave you without some of those yummy recipes she enticed you with. One of which is Tullahoma’s very own “cake maker” extraordinaire, Faye Whitt’s “Pecan Tassies” and of course, my Nanny’s Christmas morning staple, “Bacon N’ Cheese Puff Pie.” I hope you enjoy them as much as my family has over the years!

Happy Cooking!
Miss K

Bacon ‘n Cheese Puff Pie – Mrs. Barbara Jean Brewster

INGREDIENTS: 10 slices bacon, cooked crisp and chopped (or 1 lb breakfast sausage, cooked and crumbled), 3 eggs (separated), ½ Cup All Purpose Flour, Paprika, 1 Can Crescent Rolls, 5 slices Cheddar Cheese, ¾ Cup Sour Cream, ½ tsp Onion Salt (or plain salt, if you desire)

INSTRUCTIONS: Fry the bacon (or sausage) until crisp; drain. Spray the 9” pie plate with Non-Stick spray (or butter it). Unroll crescent rolls and place triangles on the pie plate, pressing together to form a crust. Sprinkle bacon (or sausage) over the crust, place cheese over the bacon. Beat Egg whites until stiff, set aside. In another bowl, combine egg yolks, sour cream, flour, onion salt and dash of pepper. Blend well, and gently fold in egg whites. Pour mixture over cheese layer, sprinkle with paprika and bake at 350 degrees for 35-40 minutes until golden brown. NOTE: This may be prepared the night before a party, stored overnight in the Frigidaire, and baked fresh in the morning.

Pecan Tassies – Mrs. Faye Whitt

INGREDIENTS: 6 oz Cream Cheese, 1 Cup Butter, 2 Cups All Purpose Flour (sifted) / FILLING: 2 TBSP Butter, 1 ½ Cups Brown Sugar 1 TBSP Vanilla, dash salt, 2 Eggs, 1 1/3 Cups Pecan, chopped, 48 pecan halves

INSTRUCTIONS: Cream softened cream cheese and butter together. Blend in flour. Chill dough for at least 1 hour. Cream 2 TBSP butter and brown sugar together. Add salt, vanilla, and the eggs. Beat well. To form cookies, make 48 balls of chilled dough, press into miniature greased muffin tins. Sprinkle each cookie with a few chopped pecans, 1 tsp of filling on each, and then top with a pecan halve. Bake at 350 for 12-15 minutes. Remove from tins immediately.

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Breaking the Diet Doldrums: Sensible Splurge with Simplicity Gourmet

As you all know…I am on a quest to find “the real me” – you know, the sexy hot bod buried deep…deep…deep somewhere within myself…

I know how to eat right, which I do 99.9% of the time (well, this week anyways) – what exercises to do – yada, yada, yada – but quite frankly, sometimes my food routine just gets plain boring! I mean, I am a creature of habit – I can rotate the same foods day in and day out and usually not think anything about it at all. It keeps things nice and easy and I always know what I need to buy at the grocery store.

But sometimes…in the dark of night…food with flare calls out to me – and I must indulge! But then my sensible side pulls back the reigns and says, “Whoa-ho, there, Missy – if you’re going to deviate, make it snazzy, satisfying, AND sensible!” So, I ask myself the question I always ask myself, “How can I do both?”

Well, in the last year, I have widened my range of vegetables to almost boundless distances. So, I’m not afraid to try anything new. I wanted something with eggs, lots of veggies, a smatter of cheese, and some toasted bread. Not too demanding, right? Easy enough – after some research and pulling a little of this and a little of that from several recipes – then converting to waterless cooking – voila! Mediterranean Poached Eggs was born! Add some simple fruit salad and big glass of water for a whole, well balanced meal: protein (egg & sprinkle of parm., veggies, good fat (olive oil), whole grain, & fruit. Bon apetit!

Happy Cooking!
Miss K

Mediterranean Poached Eggs w/ Toasted Whole Wheat French Bread

UTENSILS: Master Kut, 8” Chef Knife, Large Skillet, Griddle, Medium Bowl

INGREDIENTS: 1 cup chopped onion, 1 garlic clove (minced), ½ tsp ground cumin, ½ tsp paprika, 2 ½ cups canned crushed tomatoes, ¼ tsp black pepper, 2 cups Artichoke Hearts, drained and cut in half, 1 ½ Cups Sliced Mushrooms, 4 large eggs, ¼ cup chopped fresh cilantro, ¼ cup chopped pitted Kalamata olives (optional), 1/2 cup (1 oz.) grated fresh Parmesan, 4 (1 ½ oz) slices Whole Wheat French bread (toasted), olive oil, garlic grater

DIRECTIONS:

Pre heat the large skillet on medium heat. When it’s ready, add the onion, mushrooms, garlic, and a small drizzle of olive oil (for flavor only – may omit altogether) to the skillet; sauté 5-7 minutes or until tender. Add cumin and paprika; sauté 1 minute. Stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally.

Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Sprinkle with Paprika. Cover, whistle open, and cook on medium heat. When the whistle sounds, uncover, Sprinkle with parsley, olives, and cheese. Recover, whistle closed, and turn the burner off. Allow to stand 3-5 minutes.

Heat the griddle on medium heat. Slice the French Bread and drizzle both sides with Olive Oil and sprinkle with fresh cracked Garlic. When the griddle is heated, cook both sides until golden brown. Serve ¼ of the vegetable mixture and one egg over each piece of bread.

Yields:  4 servings (serving size: 1 bread slice, 3/4 cup vegetable mixture, and 1 egg)

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Simplicity Gourmet’s Quick Tricks to get you through your hectic week….

I gotta admit…I haven’t had much zeal to cook for myself lately. I’ve been away from home a lot, so grocery shopping has been slim. When I am home, my recliner calls out to me like a siren…beckoning me to put down my spatula and fall comatose in its microfiber bliss. My little kitty’s pleas for attention and play time also call me away from the kitchen – he’s not used to me going and going and going and leaving him out of the mix…I’ve neglected our 10 minute daily cuddle time more than I care to admit! In short – I’m just wiped out!

I don’t have a husband or kids to contend with…no piano lessons, soccer practice, karate lessons or schmoozy dinners – just me. If I’m this tired and distracted…how are you feeling? What we do have in common? I’m watching my budget – I’m sure you are too. I’m also watching my weight – which I’m sure you are too. So…what to do for the down time-starved, penny pinching, calorie counter….

This past weekend, I had an epiphany – I should precook some things and have them ready to go so that my dinners are done in a matter of 10-12 minutes rather than 30. The cookware reheats food so that it tastes like you just made it. Just put it in the pan, set to whistle, turn the burner on, and it’s reheated when the pan whistles!

So…that’s what I did. On Sunday, I bought a pack of chicken breasts and 3 pcs of Tilapia. I got a couple of lemons and oranges, some rice, chicken broth, pre sliced mixed squash and onions, and some frozen broccoli. When I got home, I marinated the chicken breasts with some Darn Good, fresh cracked garlic and pepper, and about ½ cup of low sodium Dale’s Sauce in an ultra vac.

Meanwhile, I measured out 2 cups of Basmati Rice, 4 cups of Chicken Broth, added fresh cracked pepper, salt, & garlic into my 3 qt saucepan. Set the lid to whistle and the burner to medium. When it whistled, turned the whistle to “V” for vent and the burner to low.

Once the rice whistled, I preheated a small skillet on medium heat. When it was ready, I added the marinated chicken into the pan and turned the lid to whistle. When it whistled, I flipped the chicken, turned the knob to “C” for closed and turned the burner down to low.

Meanwhile, in my 1 ½ qt saucepan I began to saute the onions for about 5-7 minutes. I added the mixed squash and some pepper and garlic. Covered, whistle open, and cooked on medium until it whistled. Then, just closed the whistle, and turn the burner off and allowed it to stand until I was ready to store it.

With the fish, I squeezed fresh lemon onto each piece and seasoned both sides with Darn Good. I put all three pieces in an ultra vac for the week. When everything was cooked through, I added them into their own ultra vacs to keep for the week.

So…Monday night rolled around…and here’s where my plan was executed perfectly…

I got home, went straight to the fridge and pulled out my chicken, rice, and squash mixture. I got out my 1 ½ quart saucepan. I put about ¼ cup of chicken broth in the bottom. I measured out about ½ cup – ¾ cup of rice, added a chicken breast on top of that and 1/3 of my squash mixture next to that. Covered, whistle open, and cooked on medium heat. Played with the boy. Ten minutes later, the whistle sounded. I went in the kitchen turned it to “C” for closed and the burner off. I grabbed my plate and poured myself a big glass of iced water and served myself…in about 12-13 minutes total including prep and serve time.

The next night, I switched to a fish meal…

I pulled out the tilapia, rice, broccoli, and an orange. I got out my small skillet. I added about ¼ cup of chicken broth to the bottom of the pan. I zested ½ of the orange over the top of the rice. I added a piece of Tilapia on top of one side and about 1/3 of my broccoli on the other. I squeezed the zested half of the orange on top of that and sprinkled some Darn Good over the broccoli. Covered, whistle open, and cooked on medium heat. Played with the boy for 10 minutes. When the whistle sounded, I returned to the kitchen and closed the whistle and turned the burner off. I let it stand for 2-3 minutes to make sure the fish was done and then served myself. All in all…only about 15 minute…which was good for me!

I’ve just alternated that all week and I have felt a reprieve of having to fend for myself these past few days….ahh, deep breath and sigh. I’ll start mixing it up soon but I like the easy and steady pattern I have for right now.

What are your quick tricks to get you through your hectic weeks?

Happy Cooking,
Miss K

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Simplicity Gourmet presents…Darn Good Taco Night…Olé!

A few weeks ago, I had a hankering for some Tacos, so, I thought I would experiment with a homemade taco seasoning – so glad I did! It was fantastic!!! I lured my friends to my house to help me pack for an upcoming move with them and they were a huge hit!

I’m trying to watch the beef intake, so, I used Jenny-O ground turkey and the seasoning portions were just right! Homemade tacos are just sooo good – not to mention economical – and way more healthy! Of course, you can always use a seasoning packet, but I gotta tell ya, this only takes 1-2 minutes to measure it all out and it is SOOOO much better than the seasoning packet – I promise!

Happy Cooking!
Miss K

What are your Taco Night secrets…do tell?!?!

Darn Good Tacos

1 ½ tsp Darn Good Seasoning (can sub. 1 tsp. Salt  & increase Chili Powder to 1 tsp.), ¼ tsp Chili Powder, ½ tsp Cornstarch, ½ tsp Crushed Red Pepper, ½ tsp Garlic Powder, ¼ tsp Oregano, ½ tsp Ground Cumin

1 lb Ground Turkey or Chicken (or Lean Ground Beef), ½ Cup Onion (finely minced), ½ Cup Green Bell Pepper (finely minced), 8 – 10 soft or hard taco shells, ½ Cup water

Optional Fillings: shredded lettuce, diced tomatoes, chopped scallions, salsa, sour cream, hot sauce, olives, taco cheese

Combine seasoning in a small bowl and set aside. Note: If you don’t want to use onions, add 1 tsp dehydrated minced onion to the seasoning mix.

Pre heat the skillet on medium heat. When it’s ready, saute the onions and peppers for about 8-10 minutes or until very soft. Add the ground meat, combine well, and spread evenly over the surface. Cover, whistle open, and cook on medium heat.

When the whistle sounds, uncover and saute for 2-3 minutes until browned and crumbly. Drain off any excess grease. Add the water and seasoning; mix thoroughly. Cover, whistle open, and continue to cook on medium heat. When the whistle sounds, close it and turn the burner to low. Allow to cook for about 8-10 minutes.

Meanwhile, warm your taco shells in the oven as the package directs. Stuff and serve!

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Pineapple Chicken Stir Fry in the Simplicity Gourmet Kitchen

I love stir fry….well, I mean…who doesn’t love stir fry, right? J

The beauty in homemade stir fry is that you can put exactly what you want in there and you can cut the sugars, oils, and salt way down or completely out – which is healthy for everyone! I like all sorts of stuff in my stir fry – zucchini, squash, mushrooms, baby corns, carrots, onions, snap peas, water chestnuts – even chopped up spinach! I’ve given you a template below for the veggies (your choice of frozen stir fry blend) but be creative – put what you like in there – it’s all about you!

I add a simple white rice (good for ANY meal – YUM!) and voila! Starch, protein, fruit, and veggie – all rolled into one…can’t get much easier than that!

I hope you love this as much as I do!

Happy Cooking,
Miss K

Pineapple Chicken Stir Fry w/ Basmati Rice

UTENSILS: Large Skillet & 3 qt Saucepan

INGREDIENTS:
Rice: 1 Cup Basmati Long Grain Rice, 2 Cups Low Sodium Chicken Broth, 1 Pkg No Sodium Chicken Bouillon, Garlic Powder & Fresh Cracked Pepper to Taste

Stir Fry: ½ Cup Low Sodium Soy Sauce, 3 TBSP Splenda Brown Sugar Blend, 2 TBSP Cider Vinegar, 2 TBSP Ketchup, 1 TBSP Fresh Ginger, Minced, 3 Garlic Cloves, Minced, ½ Sweet Yellow Onion, Sliced into thin strips, 1 Small Can Unsweetened Crushed Pineapple with Juices, 1 lb Boneless, Skinless Chicken, cut into strips, 1 (16 oz) pkg Stir-Fry Vegetables, 2 TBSP Almond Slivers

INSTRUCTIONS:

Start the Rice first. Preheat the 3 quart saucepan on medium heat. Saute the dry rice until aromatic. Add the chicken broth, chicken bouillon, garlic powder, and fresh cracked pepper. Stir. Cover whistle open and cook on medium heat. When the whistle sounds, turn the knob to “V” for vent and the burner to low. Allow to cook until the whistle sounds on the chicken. Then, turn the knob to “C” for closed and the burner off. Allow to stand covered until you are ready to serve your meal.

Heat the large skillet on medium heat. Add the garlic and onion. Saute for 7-8 minutes or until tender. Push the onions & garlic to the side of the pan and add the chicken. Pull the onions and garlic on top of the chicken and season with Cracked Black Pepper and cover, whistle open.

Meanwhile, mix the first four ingredients for the stir fry in a medium mixing bowl. Toss with the frozen veggies, almond slivers, & crushed pineapple with juices. Set aside.

When the whistle sounds on the chicken, uncover, flip the chicken (REMEMBER: turn your rice off and the whistle to “C” for closed at this time). Add the vegetable and sauce mixture to the top of the chicken and recover. Continue to cook on medium heat, whistle open.

When the whistle sounds again on the chicken, close it and turn the burner to low. Allow to cook for an additional 7-9 minutes.

Serve over the rice.

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So…I saw this commercial for a “Mushroom Bacon Swiss Monster Burger” the other day and I really wanted one (hold the bacon)! I don’t even remember what restaurant it was for (Hardee’s maybe…?)…but I just kept having visions of it all day. I have been on a staunch no ‘fast food’ regime for a long time. I mean, I defect every once in a while for convenience’s sake but always reap the consequences either on the scale…or…well…a different way (no explanation needed…you all know what I mean!).

On top of that…I overheard a co-worker talking about “Crock Pot Mac ‘n Cheese” made with Velveeta and I wanted that too!!! Argghhh…will food cravings ever cease!

So…I sat down and got my wheels a turning on how I could have both but not suffer the dier consequences! I love Velveeta…don’t get me wrong…but the processed cheese is SOO bad for you! Then, I thought, “I can’t have cheese on my burger AND have macaroni and cheese.” Then…lighbulbs…what if I made a killer swiss cheese mac, just a bunless mushroom burger and added some type of green veggie? Sounds like a great meal to me…and it was! I hope you love it as much as I did!

You will fnd this recipe and more on next week’s cooking cast from the Simplicity Gourmet Corporate Center Kitchen @ 11:00 CST: www.pinkapronpreview.com/tv

Happy Cooking!
Miss K

Mushroom Burgers w/ Slow Cooker Swiss Mac ‘n Cheese & Spinach Salad

UTENSILS: Small Mixing Bowl, Large Skillet, 8” Saute Pan, 5 qt Slow Cooker, 6 qt Dutch Oven, Large Salad Bowl, Master Kut

INGREDIENTS:
Burgers
1 lb lean ground beef or turkey, 1 can Fat Free Cream of Mushroom Soup, 1/3 cup Italian-seasoned bread crumbs, 1 pkg Lipton Onion Soup Mix, ½ Cup finely chopped onion, 1 Egg, 1 ½ Cups Sliced Mushrooms,
4 TBSP Worcestershire Sauce (divided)

Mac & Cheese: 1 Pkg Whole Wheat Egg Noodles, 3 Cups Skim Milk, 3 Cups 2% Swiss Cheese (#4 Cone), 3 Cups 2% Cheddar Cheese (#4 Cone), ½ Stick of Butter

Salad: 1 Large Bag Baby Spinach, 1 Cup Grape Tomatoes (halved), ¼ Red Onion (Thinly Sliced), Banana Peppers Rings, 3-4 TBSP Pine Nuts, Garlic and Cheese Croutons, Olive Oil or Your favorite Dressing

INSTRUCTIONS:

**Begin Macaroni 1 ½ – 2 hours before you prep the rest of your meal** Fill the 6 qt ¾ full of water. Bring to a boil on medium high heat. Add the egg noodles and cook for about 6-7 minutes (cook to al dente – not all the way done). Meanwhile, grate the cheeses.  When the noodles have cooked 6-7 minutes, drain and add to a cold 5 qt slow cooker. Add milk, butter, cheeses, salt and pepper to taste. Stir to combine well. Cover and cook on 250 (medium) until water begins to bubble around the edges. Turn to simmer and allow to cook 1 ½ – 2 hours, stirring occasionally.

When your mac ‘n cheese has about 45 minutes left of cooking, begin your burgers. Saute the onion on medium heat with 1 TBSP Worcestershire Sauce for 7-10 minutes or until very soft.

Combine the ground meat, ¼ Cup Cream of Mushroom Soup, Lipton Onion Soup Mix, 2 TBSP Worcestershire Sauce, bread crumbs, egg, and ½ the sautéed onions. Form 4 burgers.

Heat the skillet on medium heat. When heated, add the burgers. Meanwhile, prepare your salad. Add the bag of spinach to the salad bowl and drizzle with Olive Oil; toss to coat well. Layer on rings of onion, then banana peppers, then the halved tomatoes. Sprinkle with Croutons and Pine Nuts. Set aside until ready to serve.

Combine the mushrooms, rest of the mushroom soup, other half of sautéed onions, & 1 TBSP Worcestershire Sauce in a shallow bowl. When the burger pan whistles, uncover and flip the burgers. Add the mushroom mixture over the top of the burgers. Cover, whistle closed and turn the burner to low. Allow to cook for 10-12 minutes longer. Serve and enjoy!

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So…I’ve been in a baking mood here at the Simplicity Gourmet Corporate Center Kitchen. There’s nothing I love more than yummy gooey cakes and brownies! I recently happened upon this homemade apple cake recipe that has turned out to be just perfect for our waterless cookware! It was a huge hit at one of our recent cooking classes…and I only got a nibble.

So…while you’re stuck inside by the rain and gloom this weekend…comfort yourself with some gooey apple cake on me!

Happy Cooking!
Miss K

GOOEY APPLE CAKE

UTENSILS: Electric Skillet, 10” Saute Pan, Master Kut, Medium Mixing Bowl

INGREDIENTS:

Cooking spray, 11TBSP butter (divided), 2 cups sugar (divided), 2 eggs, 1 cup all-purpose flour, 1 tsp baking soda, ½ tsp cinnamon, ¼ tsp salt, 2 large tart apples (#4 cone), 1 cup coarsely chopped walnuts, 4 tsps cornstarch, 1/2 cup evaporated milk, 2 tsp lemon juice, 2 tsp vanilla extract

INSTRUCTIONS:
•Cream 5 tablespoons butter and 1 cup sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff.

•Coat the skillet with cooking spray. Spoon the batter into prepared pan; smooth top.

•Cook on 300 for 10 minutes. Reduce temperature to simmer and cook 10-12 more minutes or until done through the center (uncover and check). Recover, and unplug the unit; allow to sit covered until the sauce is ready.

•Meanwhile, combine remaining 6 tablespoons butter, 1 cup sugar, cornstarch and evaporated milk in the saute pan; bring to a boil over medium heat. Boil 2 minutes, whisking constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake.

•Serve warm with vanilla ice cream or frozen yogurt

**Reduce by ¼ for the large skillet (2 eggs) and ½ for the Small Skillet (1 egg). For stovetop baking, cook for 10 minutes on medium, whistle closed. Low for 10-12 minutes, whistle closed and covered and off for 10 minutes**

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It’s that time again – Simplicity Gourmet Customer Cooking School! YEAH!!!

Next Saturday, April 18th, 11:00 am – 1:00 pm, CST, we will be broadcasting live, so, tune-in to Katie’s Kitchen and enjoy all Simplicity Gourmet’s tasty goodies to get you geared up for spring cooking – you don’t want to miss it…or our super spring specials (wink, wink)!!!

Local customers, come on over: 750 Jim Parker Drive, Smyrna, TN – RSVP to Katie: 866-897-7676 or ksnyder@simplicitygourmet.com.

Can’t make it? Watch live or On Demand anytime: www.pinkapronpreview.com/tv.php.

Happy Cooking!
Miss K

Coca-Cola BBQ Ribs with Southwestern Baked Beans and Country Coleslaw

UTENSILS: 8 qt Roaster, 3 qt Saucepan, 2 large ultra vacs

INGREDIENTS:
3 lbs Pork Ribs

SAUCE:1 TBSP olive oil, 1 medium onion (finely chopped), 3 cloves garlic (finely chopped), 2 cups ketchup, 1 can cola, ½ cup apple cider vinegar, 2 TBSP brown sugar, ½ TBSP Fresh ground black pepper, ½ TBSP onion powder, ½ TBSP ground mustard, ½ TBSP lemon juice, 1 TBSP Worcestershire sauce
DRY RUB: 2 TBSP salt, 2 TBSP brown sugar, 2 TBSP garlic powder, 2 TBSP onion powder, 1 tsp ground cumin, 1 teaspoon chili powder, 1 teaspoon black pepper

INSTRUCTIONS:
(make 4-8 hours before cook time – cook time for the ribs is 1 hour)

Combine the ingredients for the dry rub and mix well. Trim the ribs of excess fat and cut into portions that will fit evenly into the 8 qt. Coast the ribs generously with the dry rub and put in a large ultra vac. Suction the air out and allow to marinate in the rub for at least 4-8 hours.

When your are ready to begin, pile the ribs into the 8 qt. Cover, whistle open, and cook on medium heat.

Meanwhile, saute the onion and garlic with the olive oil in the 3 qt., on medium heat, until the whistle sounds on the ribs.

When the whistle sounds, close it and turn the burner to low. Allow to cook for approx. 45 minutes – 1 hour.

Continue with the sauce. Add the remaining sauce ingredients and mix well. Bring to a simmer and allow to simmer for about 10 minutes. Reduce to low and cook for the remaining time that the ribs are cooking, stirring occasionally. Meanwhile, being the beans recipe below.

When the ribs need about 15 or 20 minutes left of cook time, uncover and add some sauce to each rib section. Recover and allow to continue cooking for the remaining time. Save some sauce for dipping when the meal is finished.

Southwestern Style Baked Beans

UTENSILS: 5 qt Slow Cooker

INGREDIENTS:
2 (28 ounce) cans baked beans, 1 medium onions (minced), 1 medium bell pepper (diced), 1 small pkg spicy pork sausage, 3 TBSP chili powder, 4 TBSP Worcestershire sauce, 6 TBSP vinegar, ¾ cup packed brown sugar, 1 cup ketchup, 1 ½ tsp garlic powder, Salt to taste, 2 dashes cayenne pepper (optional)

INSTRUCTIONS:
In the 5 qt slow cooker, combine sausage, onion, and bell pepper. Saute on high until onions are tender and sausage is crumbly. Add the baked beans.

Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired. Cover and cook on Medium-High heat until the water seal forms (water will bubble around the edges). Reduce heat to low and cook for about 45 additional minutes or until the ribs are ready.

Country Coleslaw

Utensils: Master Kut, Large bowl

Ingredients:
1/8 Red cabbage, ¼ Green cabbage, 1 Zucchini, 1 Squash, 1 Red Apple, 2 carrots, 2 radishes, 1 bottle T. Marzetti’s Cole Slaw Dressing

INSTRUCTIONS:
When the ribs and beans have 10-15 minutes of cook time left, begin the coleslaw. Cut all ingredients into a large bowl.  Use the #4 cone for the cabbage and radishes.  Use the #2 cone for the squash, zucchini, and apple.  Use the #1 cone for the carrot.  Mix until well combined. Add coleslaw dressing and mix to coat evenly.  Serve immediately.

Seasoned Pepper Orange Tilapia with Rice Pilaf

UTENSILS: Large Skillet

INGREDIENTS:
4-5 Tilapia Fillets, Zest from 1 Medium Orange, 1 Medium Orange (Sliced) Lawry’s Seasoned Pepper, Garlic Salt

INSTRUCTIONS:

Season the Tilapia liberally with Lawry’s Seasoned Pepper on both sides. Zest the orange over the top and then slice the orange. Layer the slices into the bottom of a cold large skillet. Add the fish on top. Sprinkle lightly with Garlic Salt. Cover, whistle open, and cook on medium heat. When the whistle sounds, close, and turn the burner off. Allow to stand for about 10-12 minutes.

NOTE: start the rice first and begin the fish when the whistle sounds on the rice.

Rice Pilaf

UTENSILS: 3 qt Saucepan

INGREDIENTS:
1 Cup Long Grain Brown Rice, ½ Cup Wild Rice, 3 Cups Chicken Stock, ½ Cup Grated Carrots, ½ Cup Fresh Minced Onion (green or yellow), ½ Cup Fresh Minced Celery, ½ Cup Frozen Peas, 1 Bay Leaf, 2 TBSP Minced Roasted Garlic, 2 tsp Olive Oil (for flavor), 1 tsp Lawry’s Seasoned Salt, 1 tsp Lawry’s Seasoned Pepper
¼ tsp Cayenne Pepper, Zest from 1 Small Orange

INSTRUCTIONS:
Saute the garlic and onion with the olive oil (optional, for flavor only) for 5-7 minutes, until the onion is tender. Add the dry rice to the pan and continue to saute on medium heat. Saute until the rice is aromatic. Add all the rest of the ingredients. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the knob to “V” for vent and turn the burner to low.

Allow to cook for 20-25 minutes on low or until the rice is cooked through (these instructions are for long grain rice; for instant rice, when the whistle sounds, turn it to “C” for closed and turn the burner off / allow to stand covered for 15 minutes). When the whistle sounds, and you reduce the temperature, begin the cooking process for the fish.

Darn Good Skillet Chicken & Potatoes with Mixed Vegetables

UTENSILS: Electric Skillet, 4 qt saucepan, Master Kut

INGREDIENTS:
6-8 Boneless Chicken Breasts, OR, 10-12 Boneless Chicken Thighs, 2 Large Baking Potatoes, 1 bag Baby Carrots, 1 Small Bag Sweet Corn, 1 Bag Baby Broccoli Florets, Darn Good Seasoning

INSTRUCTIONS:
Heat the skillet on medium heat. When heated, add the chicken and season with Darn Good. Cover and cook until water begins to bubble around the edges.

Meanwhile, cut the potatoes on the #4 cone. Rinse and pat dry. Toss with Darn Good Seasoning. When the water begins to bubble on the skillet, flip the chicken and add the potatoes on top. Recover and reduce the temperature to 250. Cook for about 15 more minutes. (begin vegetables with instructions below at this time).

When it’s cooked on 250 for 15 minutes, reduce to simmer and cock the lid to the side to allow oxygen to come into the pan. This will allow the meat to brown a bit. Allow to stand this way until the vegetables are done.

Mixed Vegetables

Add the vegetables in 3 sections of the pan. Add 3 TBSP of water. Cover, whistle open, and cook on medium heat. When the whistle sounds, close the valve and turn the burner off. Allow to stand covered for about 10 minutes for the carrots to cook through.

Cinnamon Apples with Sugar Free Ice Cream

UTENSILS: Small Bowl, Large Bowl, Large Skillet, Master Kut

INGREDIENTS:
4-6 Red Apples, 1 tsp Cinnamon, ¼ tsp Nutmeg, ,2 TBSP Slenda Sugar, ¼ Cup Splenda Brown Sugar, 1 – 1 ½ Cups Chopped Walnuts, Sugar Free Vanilla Ice Cream

INSTRUCTIONS:
In a small bowl, combine the cinnamon, nutmeg, splenda sugar, and splenda brown sugar until well blended. Slice the apples into a large mixing bowl on cone #2. Sprinkle on the seasoning and combine to coat the apples well.

Add the apples to the large skillet. Sprinkle the walnuts over the top. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn to “C” for closed, and turn the burner off. Allow to stand for 8-10 minutes covered.

Serve warm over Sugar Free Vanilla Ice Cream.

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