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Category: Dish

Garlic, Onion, and Goat Cheese Smashed Potatoes

Published by jarandhel on March 22, 2015
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Garlic, Onion, and Goat Cheese Smashed Potatoes

A delicious variant on basic mashed potatoes.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Jarandhel Dreamsinger

Ingredients

  • 4 small baking potatoes chopped with skin on.
  • 1 red onion chopped.
  • 5 or 6 cloves fresh garlic peeled and smashed open.
  • Splash of milk.
  • 1 or 2 tablespoons butter.
  • Crumbled goat cheese to taste.

Instructions

  1. Boil potatoes, onions, and garlic in a pot of salted water until potatoes are soft. Drain. Mash with butter, milk, and crumbled goat cheese.

Chicken Broccoli Cheese Casserole

Published by jarandhel on March 22, 2015
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Chicken Broccoli Cheese Casserole

A delicious chicken, broccoli, cheese casserole complemented with other mixed vegetables.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Jarandhel Dreamsinger

Ingredients

  • 3 chicken breasts
  • 2 cups rice
  • 1 can of peas
  • 1 can of corn
  • 1 whole onion chopped
  • 1 can black beans
  • 1 red bell pepper chopped.
  • 1 can cream of broccoli condensed soup
  • 1 can broccoli cheese condensed soup
  • 1 handful of mozzarella cheese.

Instructions

  1. Simmer the chicken in boiling water for 15 minutes, then cube.
  2. Cook the rice in the water from the chicken.
  3. Mix cubed chicken and rice together in a deep iron skillet with vegetables, condensed soup, and cheese.
  4. Bake at 375 for 25 minutes in a deep iron skillet.

Recipe Notes

Serving size - 1 bowlful. And no, you will not be hungry when done.

Carrot Kimchee over Jerk Potatoes

Published by jarandhel on March 21, 2015
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Carrot Kimchee over Jerk Potatoes

Quick pickled carrot kimchee over jerk potatoes. Two great spicy tastes that go great together.
Prep Time 1 hour
Cook Time 7 minutes
Total Time 1 hour 7 minutes
Servings 1
Author Jarandhel Dreamsinger

Ingredients

Carrot Kimchee

  • Bunch of small baby carrots sliced in half lengthwise.
  • 3-5 tablespoons of salt.
  • Five tablespoons rice or white vinegar.
  • Two tablespoons of Korean red pepper one finely ground, one coursely ground. You may add more if, like me, you are nucking futz.
  • Ground ginger and garlic powder to taste.
  • 4 teaspoons of sugar.

Jerk Potatoes

  • 1 or 2 small potatoes cubed.
  • 2 heaping tablespoons butter.
  • Jerk seasoning to taste.

Instructions

Carrot Kimchee

  1. Place sliced carrots in a bowl.
  2. Add salt.
  3. Mix well. Set aside to sit for one hour.
  4. In a separate bowl, combine the other ingredients.
  5. When the hour is up, drain the liquid from the bowl of carrots and pour this mixture over them.
  6. You may add a little more vinegar if necessary to make sure they are at least half covered.
  7. Let sit for another hour.

Jerk Potatoes

  1. Place cubed potatoes in a bowl. Place butter on top of potatoes. Cover lightly with jerk seasoning, to taste. Microwave for 5 to 7 minutes.
  2. Serve the carrots over the potatoes. They go great together.

Recipe Notes

This is a "quick" kimchee, not the really traditional stuff which uses no vinegar. Radishes could also be used instead of carrots.

Chicken, Vegetable, and Rice Medley

Published by jarandhel on March 21, 2015
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Chicken, Vegetable, and Rice Medley

A nice chicken, vegetable, and rice medley.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Jarandhel Dreamsinger

Ingredients

  • 1 cup uncooked rice
  • 1/2 white onion minced
  • 1 shredded carrot
  • 1/8 very large cucumber - cut into slices then quartered.
  • 1/4 zucchini - same
  • due to the size difference in the cucumber and the zucchini these should be roughly the same amount of each
  • 2 scallions chopped
  • 1/4 to mato chopped
  • 1 small can white and yellow sweet corn drained.
  • 3 boneless chicken breasts cubed
  • 1 can Campbell's sun-riped yellow tomato soup condensed.

Instructions

  1. Soak the rice. Toss the water.
  2. Rinse the rice again and toss the water.
  3. Start a tea kettle boiling.
  4. Add about 2 dollops of virgin olive oil to a pan and fry the uncooked rice until there is a noticeable color change, stirring frequently with a spatula to keep it from burning.
  5. Add 2 cups boiling water from the tea kettle.
  6. Stir in 1 tablespoon chicken style consomme instant soup and seasoning mix. Return to boiling. Stir in vegetables, chicken, and tomato soup. Add a little extra water if needed.
  7. Simmer for 10-12 minutes.
  8. Let sit for at least 10 minutes so that the rice may absorb the remaining liquid.

Recipe Notes

You can top with a little rice and add some sea salt to bring out the full flavor of this dish.

Salmon Cakes

Published by jarandhel on March 21, 2015
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Salmon Cakes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 2 foil packets of chicken of the sea pink salmon
  • 1/2 white onion
  • 1-2 tablespoons Country Crock margarine
  • 2-3 heaping tablespoons Progresso Italian Style Bread Crumbs.

Instructions

  1. Dice up the onion.
  2. Put a few large dollops of margarine in a skillet, and saute the onion.
  3. After a few minutes (don't let the onions go translucent, they don't need to be THAT sauteed) add the salmon and let it fry for a minute or two too.
  4. Stir in the breadcrumbs.
  5. Let it all fry for a little while, stirring frequently, until the breadcrumbs have just browned a little. You can form it into a patty if you like though it'll just barely stick together with these quantities.

Last-Minute Chili

Published by jarandhel on March 21, 2015
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Last-Minute Chili

This chili might take a while to actually cook, but the prep time is negligible and the cooking can take place overnight unsupervised.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 7
Author Jarandhel Dreamsinger

Ingredients

  • 2 lbs lean ground beef
  • 1 can Manwich Sloppy Joe Mix 26.5 ounces
  • 1 can dark red kidney beans 15.5 ounces
  • 1 beef bouillon cube
  • 1 packet chili seasoning

Instructions

  1. Pour the sloppy joe mix into your slow cooker. Slowly tear off bits of the beef and mix it in.
  2. Rinse your kidney beans off well, then mix them in too.
  3. Run the tap until the water is steaming hot. Fill the can from the sloppy joe mix 1/4 of the way full. Put the beef bouillon cube in the can, and swirl the water around to collect the stray sauce. Give the cube a little time to dissolve a bit, at least until the water is a dark brownish-red. Pour into the slow cooker. If any beans or meat stick out above the water, use a spoon to push them down. The liquid should just cover everything.
  4. Put the cooker on low and let cook for approximately 7 hours.
  5. After 7 hours, add the chili seasoning, stirring it in thoroughly, and continue to simmer on low for another hour.
  6. Serve on hamburger buns, steak rolls, or tacos. Optionally, add land-o-lakes sprinkle-on sharp cheddar cheese or kraft grated American cheese if available.

Salmon Salad

Published by jarandhel on March 21, 2015
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Salmon Salad

Pretty much like tuna salad, only with salmon. I find it tastier.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Jarandhel Dreamsinger

Ingredients

  • Two 2.5 ounce foil packets of salmon of your preferred brand.
  • Three to four spoonfuls of Miracle Whip.
  • Garlic powder
  • Oregano
  • Basil
  • Mrs Dash Italian Seasoning
  • Mrs Dash Lemon Pepper Seasoning go heavy on this one
  • Poppy seeds
  • A very small less than one tablespoon splash of white vinegar.

Instructions

  1. Mix salmon and Miracle Whip thoroughly. You want just enough Miracle Whip to coat the salmon, not to overpower.
  2. Stir in other ingredients.
  3. Serve on bread. Shepherd's Bread is very good for this.

Recipe Notes

Celery seeds or onion flakes could be substituted for the poppy seeds. The point is to give it just a bit of crunch.

Lunchmeat Roll-ups

Published by jarandhel on March 21, 2015
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Lunchmeat Roll-Ups

This is a recipe I got from my fiancees' mother. It's a great way to make a quick snack or hors d’oeuvres. Easily modifiable both for tastes and the number of people you want to serve.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients

  • 1 soft flour tortilla
  • 1 tablespoon flavored cream cheese chives is my personal favorite
  • 2 slices lunchmeat any variety (ham works great, as one example)

Instructions

  1. Spread cream cheese onto flour tortilla. Completely cover one side.
  2. Lay lunchmeat on tortilla, covering as much of it as possible.
  3. Roll up tortilla & lunchmeat into a long, thin tube.
  4. Cut tube into bite-sized rollups.
  5. If desired, a toothpick can be placed in each rollup to hold them together.

Norwegian Christmas Cookies

Published by jarandhel on March 21, 2015
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Norwegian Christmas Cookies

This is a recipe from my grandmother, Barbara Mead. I understand she modified it from one in the book “Classic Christmas Recipes”.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24
Author Barbara Mead

Ingredients

  • 1/2 lb. butter
  • 1 cup sugar regular granulated sugar, not the powdered sugar the other recipe calls for
  • 2 raw egg yolks save the whites
  • 2 hard boiled egg yolks rubbed through sieve
  • 3 cups sifted flour

Instructions

  1. All ingredients except the hard boiled egg yolks and the flour can be mixed with an electric mixer. Those should be mixed using a large wooden spoon.
  2. Preheat oven to 350 degrees.
  3. Knead dough thoroughly
  4. Break off small pieces and roll between palms of hands into strips approx. 1/2 inch thick and 5 inches long
  5. Form into wreath, with ends extending out from wreath, and lay on ungreased cookie sheet.
  6. Brush with slightly beaten egg whites. Do not drip the egg whites onto the cookie sheets.
  7. Sprinkle with coarsly crushed lump sugar. (You can crush the sugar cubes with a nutcracker)
  8. Bake 10-12 minutes, cool on tray atop wire racks. Makes approx. 7-8 dozen cookies.

Recipe Notes

These cookies are also known as Berlinerkranser, or "Berlin Wreaths" as well as "Norwegian Wreaths".

Adapted from Classic Christmas Recipes

Peanut Butter Oat Blossoms

Published by jarandhel on March 21, 2015
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Peanut Butter Oat Blossoms

A perennial christmas favorite from my childhood, slightly modified.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16
Author Jarandhel Dreamsinger

Ingredients

  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3/2 cups whole grain oat flour not oatmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar
  • 3/4 cups 10 oz Hershey's Kisses

Instructions

  1. Heat Oven to 375ºF
  2. Beat together shortening and peanut butter in a mixing bowl.
  3. Beat in 1/3 cup granulated sugar and 1/3 cup packed light brown sugar.
  4. Beat in egg, milk, and vanilla.
  5. Combine oat flour, baking soda, and salt. Gradually blend into peanut butter mixture.
  6. Shape dough into one-inch balls (one-half leveled tablespoon of dough makes a good sized ball.)
  7. Roll balls in granulated sugar and place on ungreased cookie sheet (pizza pans also work well). Bake for eight to ten minutes or until lightly browned.
  8. Immediately place a Hershey's kiss on top of each cookie, pressing down lightly to avoid cracking the cookie apart. The heat from the cookies will just slightly melt the kiss, which will harden upon cooling.
  9. Cool cookies on wire rack.

Recipe Notes

Don’t be afraid to experiment with this recipe. Rollos make a great substitute topping, as do white chocolate Hershey’s kisses.

Adapted from Recipe from the back of a pack of Hershey's Kisses.