As I hunted for my first recipe to try, I found myself entranced by the Favorite Recipes of Pennsylvania Meats.  It appears to be a fundraising tool but does not say from whom it was purchased.  The publishing date is MCMLXV or 1966.  I thought I would begin with something simple and not too unusual like jellied veal loaf.

I chose this simple ground beef noodle casserole.  It’s a great dish that can be quickly prepared on a school night.  The leftovers also reheat quite nicely.

Ingredients:

1 med. onion, chopped
butter
1 lb. ground beef
1 8-oz. package noodles (I used egg noodles)
1 Tbsp. salt
1 can tomato soup
1 sm. can mushrooms (I had fresh and chopped 6)
1/2 lb. American cheese, grated (I used cheddar and mozzarella)

Preheat oven to 350.  Brown onion in butter; add beef and brown.  Cook noodles in 3 quarts salted water until tender.  Drain; rinse in hot water.  Add to meat.  Add remaining ingredients except cheese.  Mix and place in greased casserole.  Top with cheese.  Bake for 30 minutes. 

Mrs. Bert Wynn, of Rebersburg, PA contributed this recipe.  You can add other vegetables like black olives, broccoli, zucchini and many others.  If you have a large family, I suggest doubling the recipe so you are certain to have some leftovers.  This is one of those dishes that tastes even better after an overnight refrigerator session.  My guy gives the best gifts.  Enjoy!

xo–me

This recipe is very timely for a friend who was wondering what to do with his chicken thighs earlier this week.  Adam, this one’s for you!

Ingredients:

1 medium onion, finely chopped
2 cloves garlic, minced
8 oz. mushrooms, sliced
1/4 tsp. salt
1/4 tsp. dry thyme
1 c. pearl barley, rinsed and drained
8 skinless, boneless chicken thighs
1/8 tsp. paprika
1 3/4 c. chicken broth
1/4 c. coarsely chopped pecans
chopped parsley

In a large slow cooker, combine onion, garlic, mushrooms, salt, thyme, and barley.  Rinse chicken, pat dry, and arrange over barley mixture.  Sprinkle with paprika.  Pour in broth.  Cover and cook at low setting until chicken is very tender when pierced and barley is tender to bite (6 1/2 to 7 hours). 

When chicken is almost done, toast pecans in a small pan over medium heat until gold brown, about 5 minutes, stirring occasionally.  Set aside. 

To serve, sprinkle chicken and barley with pecans and parsley.

The best part of this dish is how quickly a small portion will fill your belly.  It’s the perfect dish for a cool, autumn evening.  Enjoy!

xo–me

Ingredients:

1 1/4 lb. pre-marinated peppercorn pork tenderloin
1 lb. frozen French onion oven-roast potatoes
1 c. chunky unsweetened applesauce
2 apples, cored and cut into small chunks or slices
2 Tbsp. stone-ground mustard

Preheat oven to 375.  Spray a large baking pan with cooking spray.

Place the pork, potatoes, applesauce and apples in the pan.  Toss to coat with the applesauce.  Clear a diagonal strip in the center of the pan.  Place the pork in the cleared space.

Bake for 45 minutes or until a thermometer inserted into the center of the pork reaches 155 and the juices run clear.  Remove the pork to a cutting board.  Let stand for 10 minutes.  Cut the pork into thin slices.  Stir the mustard the potato-apple mixture.

This recipe can be prepared the night before and refrigerated before you are ready to cook.  Don’t be afraid or even timid about your kitchen.  Get this cookbook and get started.  Enjoy!

xo–me

Ingredients:

3 Tbsp. chopped fresh mint
4 Tbsp. honey
4 Tbsp. fresh lime juice
salt and pepper
12 boneless chicken thighs

Mix mint, honey and lime juice in a large bowl and season with salt and pepper.  Using toothpicks, assemble the thighs to the smallest possible shape.  Add chicken to the marinade, making sure to coat very well.  Cover bowl and allow to marinate in refrigerator for at least an hour.  Remove the chicken and drain.  Set aside the marinade.

Preheat oven to broiler medium.  Cook chicken for 15-18 minutes, turning the chicken and basting with marinade frequently.  Chicken is done with the juices run clear after a tip of a knife is inserted in the thickest part of the meat.  Remove toothpicks and enjoy!

This is a great meal or a snack at game night.  Don’t you want to enjoy some fresh mint today?

xo–me

Ingredients:

1 lb. asparagus tips
olive oil
salt and pepper to taste
8 oz. Gorgonzola, crumbled
6 oz. heavy cream
12 oz. tagliatelle

Preheat oven to 450.  Arrange asparagus in a single layer on cookie sheet.  Sprinkle with a little olive oil and season with salt and pepper.  Toss or turn tips to coat on all sides.  Roast for 10 minutes until slightly browned and tender.  Remove from oven and cover to keep warm.

Begin boiling water for pasta.  Combine the cheese with cream in a bowl.  Season with salt and pepper.  Meanwhile, cook the pasta in boiling water until it’s to your satisfaction (I like al dente but many want a softer noodle).  Drain and toss immediately with asparagus and cheese mixture.  Serve.

I know what a lot of you are thinking–why is she suggesting pasta with cream on a date night?  I believe that a little cream will not kill you as long as you are not cooking with it every single day.  Plus the pasta will give you plenty of energy in case the date takes you deep into the night.  Enjoy!

xo–me

This roast is supreme, all kidding aside. The flavor is rich and savory. Your guests will appreciate the time you spent prepping this at your next dinner party.

Ingredients:

2 to 3 lbs. beef chuck roast
1 Tbsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2/3 c. oil (vegetable, corn, whatever you like)
1/2 c. red wine vinegar
1 Tbsp. Worcestershire sauce
1/4 tsp. soy sauce

Place beef in 9 x 13 baking dish. Combine all ingredients and pour over meat. Cover. Refrigerate for 8 hours, turning occasionally.

Preheat oven to 350. Remove meat from marinade and place in a roasting pan. Cover and cook for 1 1/2 hours.

Search the site for some heavenly side dishes and you have a perfect meal. Enjoy!

xo–me

Ingredients:

1 3-4lb. chicken
1 Tbsp. olive oil
1 Tbsp. melted unsalted butter (I always use unsalted unless a recipe calls for otherwise)
1 Tbsp. kosher salt
fresh thyme
2 shallots, peeled (I sometimes substitute garlic)
2 acorn squashes
1 1/2 c. fresh orange juice

Preheat oven to 425.  Rinse the bird and pat dry.  Set in a large roasting pan.  In a bowl, combine the olive oil, butter and salt.  Coat the chicken inside and out with the mixture.  Stuff thyme sprigs and shallots in the cavity of the bird.  Tie the legs together with baking string.  Place the bird breast side down and allow it to come to room temperature.  Cut squash lengthwise and remove the seeds.  Set aside.

Put bird in the oven and roast chicken until lightly browned, about 15 minutes.  Turn him over and pour 1/2 c. of OJ into the pan. Add the squash, skin side down and brush with the pan juices.  Reduce the oven to 400 and continue to roast.  Make sure to brush the chicken and squash with the pan juices every 15 minutes and add more OJ if the pan becomes dry.  Allow to roast for one hour (check bird to see that it’s reached 165 degrees on your meat thermometer).

Remove the chicken and squash to a serving platter.  Over a medium heat, cooking the remaining juices with the rest of the OJ, stirring constantly to scrap up the browned bits on the bottom.  Pour the pan juices through a sieve and skim off any fat.  Serve juices with carved chicken and squash.

I got this recipe from a Williams-Sonoma cookbook and it never disappoints.  The aroma alone tickling your family and friend’s nose is worth the time in the kitchen.  If you have a small family or it’s just two of you, this makes a great Thanksgiving or Christmas bird.  Try it this month so you are well rehearsed for the upcoming holiday meals!

xo–me

Today’s recipe creates an easy and flavorful dish.  It is hardy and makes for great leftovers at lunch the following day.  And it is a perfect dish for a cold, rainy day.  Please can the cool breeze come with some rain clouds?

Ingredients:

1-2lb. boneless beef chuck shoulder roast
1-40 oz. can sweet potatoes, drained
2 small onions, sliced
2 apples, cored and sliced
1/2 c. beef broth
2 cloves garlic, minced
1 tsp. salt
1 tsp. dried thyme leaves
3/4 tsp. black pepper
1 Tbsp. cornstarch
1/4 tsp. ground cinnamon
2 Tbsp. cold water

Trim fat from beef and cut into 2 inch pieces.  Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp. thyme, and 1/2 tsp. pepper in slow cooker.  Cover and cook on low for 8 to 9 hours.  When finished cooking, place beef, sweet potatoes, and apples on a platter and cover to keep warm.  Let liquid stand 5 minutes to allow fat to rise.  Skim off fat.

Combine cornstarch, remaining 1/2 tsp. thyme, 1/4 tsp. pepper, cinnamon and water.  Stir into liquid.   Cook 15 minutes until thickened.  Serve sauce with beef, sweet potatoes, and apples.

This makes a great dish for supper, potluck meal, family get togethers.

xo–me

Ingredients:

3 to 4 lb. pork loin roast
salt and pepper to taste
5 apples, cored and quartered (I use Rome when cooking but here is a chart to help you decide)
1/4 c. apple juice
3 Tbsp. brown sugar
1 tsp. ground ginger

Rub roast with salt and pepper.  Brown briefly under broiler to remove excess fat; drain well.  Arrange apples in bottom of the slow cooker and put the roast on top.  Combine remaining ingredients and spoon over roast.  Cover and cook on low setting for 10 to 12 hours.

If you don’t eat pork, you can substitute a roast of beef and this is just as tasty.  Enjoy!

xo–me

This is not to be confused with the #72 Orange Chicken you get for take out.  This is a chicken dish with orange sauce.  I usually double the ingredients for the sauce so you can have some to serve with the chicken.  I put the additional sauce in a sauce pan and heat it for 10 minutes over a low to medium heat.

Ingredients:

4 boneless, skinless chicken breasts
1/2 c. OJ (or 1 large orange)
1 tsp. salt
1 tsp. mustard
1 tsp. paprika
1/4 tsp. Tabasco
3 tsp. grated orange rind
1/3 c. vegetable oil
3/4 c. sliced fresh mushrooms

Preheat over to 400 (425 if you want crisper chicken).  Place chicken in shallow baking dish.  Mix rest of ingredients (except mushrooms) to make sauce and pour over each breast, coating well.  Bake for 25 minutes, basting often.  Turn, sprinkle mushrooms over top, baste again and bake another 15 minutes.  Remove and serve (with sauce as suggested above).

Remember, I cook and bake with a gas oven & stove top so pay attention to your chicken so it doesn’t get dry.  Every oven is different and the best way to insure your dishes are perfect is to pay attention to your equipment and practice, practice, practice!

xo me