Not your usual Meat & Potato Skillet (sausage & potato gnocchi)

This unusual meat and potato dinner was inspired by one of the Skillet Dinners that Chef Alli demonstrated at the Shop Kansas Farms Expo in Lyons earlier this month. She had a recipe, but my idea of a skillet dinner is more "off the cuff" and based on what I have on hand.

Not your usual Meat & Potato Skillet

Here what I had on hand (adjust amounts to the size of the skillet and the number of people you’re serving)

Olive oil & Butter

Potato gnocchi 

Ground pork sausage

Onions & Garlic

Mushrooms

Italian seasoning 

Tomato sauce

Salt & pepper to taste 

Mozzarella cheese

1. Heat skillet on medium heat and drizzle in olive oil and a little butter.
2. Add a layer of potato gnocchi to hot skillet. Allow them to lightly brown without stirring; turn and brown on the other side. Remove and set asie. 
   
3. Drizzle skillet with a little more olive oil if needed. Add sausage and use a potato masher to bread up. After a few minutes add chopped onions and minced garlic + sliced mushrooms Cook until vegetables are tender and sausage is cooked through and lightly browned.
   
4. Re-add gnocchi, enough tomato sauce to bind together ingredients and gently mix all the ingredients together. Taste and add salt and pepper as needed. 
5. Add a lid and let mixture simmer on low for 5 to 10 minutes, adding more tomato sauce if needed.
6. Right before serving, add a layer of grated Mozzarella cheese to the top and let it melt. 
   

Recipe without photos  . . .   Not your usual Meat & Potato Skillet

Here what I had on hand (adjust amounts to the size of the skillet and the number of people you’re serving)

Olive oil & Butter

Potato gnocchi 

Ground pork sausage

Onions & Garlic

Mushrooms

Italian seasoning 

Tomato sauce

Salt & pepper to taste 

Mozzarella cheese

1. Heat skillet on medium heat and drizzle in olive oil and a little butter.
2. Add a layer of potato gnocchi to hot skillet. Allow them to lightly brown without stirring; turn and brown on the other side. Remove and set asie. 
3. Drizzle skillet with a little more olive oil if needed. Add sausage and use a potato masher to bread up. After a few minutes add chopped onions and minced garlic + sliced mushrooms Cook until vegetables are tender and sausage is cooked through and lightly browned.
4. Re-add gnocchi, enough tomato sauce to bind together ingredients and gently mix all the ingredients together. Taste and add salt and pepper as needed. 
5. Add a lid and let mixture simmer on low for 5 to 10 minutes, adding more tomato sauce if needed.
6. Right before serving, add a layer of grated Mozzarella cheese to the top and let it melt. 

 

Mustard-Glazed Corned Beef with Cabbage

A great recipe for St. Pat's or anytime.The mustard glaze and roasting of the boiled corn beef adds to both the flavor and appearance of the meat. Although I cooked the corned beef in a slow cooker, it could be cooked on top of the stove for about 3 hours or until tender. Cooking the cabbage separately insures it is tender but not mushy. 

Accompaniments for  our Corned Beef and Cabbage: Oven Roasted Potatoes, Green on Green Salad and Cream Puffs for dessert.

Salad greens, broccoli florets, peans and garden-fresh chives,
served with Celery Seed Dressing

Mustard-Glazed Corned Beef with Cabbage

1 corned beef with spice packet, about 4 lbs.

1 bottle pale ale or light beer

1 1/2 cups water

1 medium onion, sliced 

2 clove garlic

2  bay leaves

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Olive oil

1 large head green cabbage, cut into wedges or chunks depending on preference

Salt and pepper as needed

------

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Place corned beef and seasoning packet in oblong slow cooker. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water. Set on high and cook for 4 to 5 hours. Can be reduced to low once meat is tender and easily pierced with a fork.
   
   
   
2. When meat is tender, remove from liquid and tent. Transfer beef to a foil-lined (or silicon-lined) baking sheet; set aside.
3. To prepare mustard sauce: Combine the mustard, sugar and vinegar. 
4. About 30 minutes before serving the meat, heat a little olive oil in the bottom of a low, flat Dutch Oven or skillet. Add cabbage and sauté briefly. Add liquid leftover from the corned beef; bring to a boil, then turn to simmer, add a lid and continue to cook until cabbage is tender, about 20 minutes+. 
   
   
   
   
5. Preheat oven to 375ºF
6. Brush the beef with about 2 to 3 tablespoons of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.
   
   
   

Recipe without photos . . . Mustard-Glazed Corned Beef with Cabbage

1 corned beef with spice packet, about 4 lbs.

1 bottle pale ale or light beer

1 1/2 cups water

1 medium onion, sliced 

2 clove garlic

2  bay leaves

------

Olive oil

1 large head green cabbage, cut into wedges or chunks depending on preference

Salt and pepper as needed

------

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Place corned beef and seasoning packet in oblong slow cooker. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water. Set on high and cook for 4 to 5 hours. Can be reduced to low once meat is tender and easily pierced with a fork.
2. When meat is tender, remove from liquid and tent. Transfer beef to a foil-lined (or silicon-lined) baking sheet; set aside.
3. To prepare mustard sauce: Combine the mustard, sugar and vinegar. 
4. About 30 minutes before serving the meat, heat a little olive oil in the bottom of a low, flat Dutch Oven or skillet. Add cabbage and sauté briefly. Add liquid leftover from the corned beef; bring to a boil, then turn to simmer, add a lid and continue to cook until cabbage is tender, about 20 minutes+.
5. Preheat oven to 375ºF
6. Brush the beef with about 2 to 3 tablespoons of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.

Creamiest Rice Pudding

A quick check of our Dessert Index (on the right) will reveal that we’ve tried (and liked) any number of rice pudding recipes, from those cooked on the stovetop, to oven-baked, to Instant Pot variations. I’ve generally used long-grain rice but one recipe calls for Arborio.

SO creamy. So cinnamony. So delicious.

Today’s stovetop variation is definitely creamy. The all recipes post that inspired my version, labeled it “Creamiest Rice Pudding.”. I used brown rice and brown sugar, and made a few other adjustments along the way. At one point, I thought there was way too much milk in comparison to rice, but it all worked out and resulted in an extra-creamy pudding. I did cut the recipe in half but am including the full-scale recipe. (For those who wonder how to half a egg — use a fork to mix it up and then pour out just half. The other half can be added to scrambled eggs or an omelet.)

Creamiest Rice Pudding      12 servings

1/2 gallon milk (I used whole)

1 cup packed brown sugar 

1 cup uncooked long-grain brown rice 

3 eggs, lightly beaten 

1/4 teaspoon salt or to taste 

2 teaspoons vanilla 

Ground cinnamon to taste (the more the better in my estimation)

1. In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour to 1 hour + 20 minutes or until rice is tender, stirring frequently. Remove pan from heat and let rest 10 minutes.



   

   Above - Milk and rice were just combined,
   Below: Mixture after cooking for 1 hour & 20 minutes. The rice is tender but there is still lots of liquid.

   
2. Add eggs to a small bowl and mix thoroughly until white and yolk are combined. Slowly add 1/4 of the still warm milk-rice mixer to the eggs, MIXING CONSTANTLY to temper to eggs so they do not scramble. Stir this back into the saucepan with the rice mixture, add salt, and return pan to low heat; heat stirring constantly, for 2 minutes.

   

   Eggs were tempered by slowly adding some of he warm milk-rice mixture to beaten eggs.

3. Turn off heat and still in vanilla; stir to combine.
   
4. Pour into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.


5. When pudding has cooled to room temperature, remove plastic wrap and liberally sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.


   

Recipe without photos . . . Creamiest Rice Pudding      12 servings

1/2 gallon milk (I used whole)

1 cup packed brown sugar 

1 cup uncooked long-grain brown rice 

3 eggs, lightly beaten 

1/4 teaspoon salt or to taste 

2 teaspoons vanilla 

Ground cinnamon to taste (the more the better in my estimation)

1. In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour to 1 hour + 20 minutes or until rice is tender. Remove pan from heat and let rest 10 minutes.


2. Add eggs to a small bowl and mix thoroughly until white and yolk are combined. Slowly add 1/4 of the still warm milk-rice mixer to the eggs, MIXING CONSTANTLY to temper to eggs so they do not scramble. Stir this back into the saucepan with the rice mixture, add salt, and return pan to low heat; heat stirring constantly, for 2 minutes.
3. Turn off heat and still in vanilla; stir to combine
4. Pour into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.


5. When pudding has cooled to room temperature, remove plastic wrap and liberally sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.



Oven-Fried Chicken with coating variations

On the menu is an “oldie but goodie” recipe that I haven’t used in awhile. It appeared in a  General Mills® publications that dates back to 1980. I made it as listed below but used homemade baking mix  and added the internal temperature for doneness. As a added BONUS, I included their ideas for recipe variations.

1. Preheat oven to 425°F.
2. Melt margarine/butter in rectangular baking dish or pan, 13x9x2-inches, in oven 
3. Mix baking mix, paprika, salt and pepper; coat chicken. 
4. Place skin sides down in pan. 
5. Bake 35 minutes. Turn, and then bake until done, about 15 minutes longer (or until chicken internal temperature reaches 165°F in the deepest part of the chicken).

Recipe Variations:

Mexican Coating: Decrease baking mix to 1/2 cup. Add 2 tablespoon yellow cornmeal and 1 to 2 tablespoons chili powder.

Parmesan Coating: Decrease baking mix to 1/3 cup and salt to 1 teaspoon. Add 1/2 cup grated Parmesan cheese.

Sesame-Herb Coating: Decrease salt to 1 teaspoon. Add 2 tablespoons sesame seed and 2 teaspoon each dried thyme leaves, ground sage and parsley flakes.

 

Smoked Pork Chops with Apple Rum Sauce . . . a Kirby House recipe

These were one of the upscale items menu at the Kirby House restaurant. One of our favorites and a recipe we’ve featured in cooking classes around the state.

Smoked Pork Chops with Apple Rum Sauce    Directions are for preparation of 1 chop.

This recipe appears in the Kirby House Cookbook by Meta Newell West.

 

1 smoked pork chop 

Grill smoked pork chop to desired doneness  (should reach an internal temperature of at least 160°).  

Apple Rum Sauce

1 tablespoon butter                 

1 medium apple, cored & thinly sliced  (Jonathan or Red Rome, etc.)

1 tablespoon brown sugar

1 tablespoon Captain Morgan Original Spiced Rum®

1. In a skillet, melt butter at medium temperature.  Add apple slices and sauté until  tender.  
2. Add brown sugar and rum; cook briefly to form a thickened sauce. 
3.  Arrange apple slices on pork chop and drizzle with sauce.
   

Recipe without photos . . . Smoked Pork Chops with Apple Rum Sauce    Directions are for preparation of 1 chop.

This recipe appears in the Kirby House Cookbook by Meta Newell West.

 

1 smoked pork chop 

Grill smoked pork chop to desired doneness  (should reach an internal temperature of at least 160°).  

Apple Rum Sauce

1 tablespoon butter                 

1 medium apple, cored & thinly sliced  (Jonathan or Red Rome, etc.)

1 tablespoon brown sugar

1 tablespoon Captain Morgan Original Spiced Rum®

1. In a skillet, melt butter at medium temperature.  Add apple slices and sauté until  tender.  
2. Add brown sugar and rum; cook briefly to form a thickened sauce. 
3.  Arrange apple slices on pork chop and drizzle with sauce.

Kolaches with fruit & cheese filling and streusel

Definitely missing our Saturday morning routine in New Braunfels, TX. For several years we spent February in NB and our Saturday routine included a walk to Naegelin’s Bakery (the oldest operating bakery in Texas, since 1868) for kolaches (usually sausage filled) and Texas Pecan coffee. From there, we walked a couple of blocks to the Farmer’s Market that offered fresh produce of all kinds, prepared foods and bakery goods, home remedies, hand-made soaps, jewelry, and oh, so much more

I’ve made my version of Naegelin’s Sausage Kolaches but today I tried my hand at the more typical fruit and cheese filled variety. My baking spree was prompted by the recipe in the latest issue of Cuisine At Home (Spring 2022). 

 

Naegelin’s is a German bakery and kolaches are considered to be an Eastern European classic. According to Cuisine At Home, “These buns immigrated to the U.Sl, in particular to Texa and the upper Midwest.”

 

Sweet, pillowy dough encases the homemade fruit filling and is topped with crumbly streusel topping! OH, SO GOOD . . . especially warm from the oven. Or, try warming them in the microwave for 20 to 30 seconds, later on.

 

Kolaches with fruit & cheese filling and streusel      Makes 12 kolaches

3 cups all-purpose flour, divided + more as needed as dough is mixed

1 cup whole milk, warmed and divided (I warmed to about 115°)

1/2 cup granulated sugar

2 1/4 teaspoon (1 packet) instant or active dry yeast

1 stick unsalted butter, melted

1 egg

1 egg yolk

1 teaspoon minced lemon zest

3/4 teaspoon kosher salt

Egg wash: 1 egg + 1 tablespoon while milk, beaten

Fillings: Dried Plum Filling (recipe follows), Cream Cheese Filling (recipe follows) or favorite jams or fruit butters such as cheery or apricot or other tradition additions such poppy seed filling 

Streusel Topping (recipe follows)

1. Combine 1/4 cup flour, 1/4 cup milk, sugar & yeast in mixing bowl that will be used to prepare dough; let rest until mixture become bubbly, about 15 minutes (mine was bubbly in less time).
   
2. In another bowl, whisk together remaining 3/4 cup milk, butter, 1 egg, egg yolk, zest, and salt; add to yeast mixture.
   
3. Add remaining 2 3/4 cup flour, in 3 additions, stirring after each addition until dough comes together.
   
4. Turn out dough onto a heavily floured surface; knead with floured hands, adding extra flour as needed, a little at a time, until dough is sooth and it springs back when pressed with a finger, about 10 minutes. Dough should be slightly tacky and a little greasy but not sticky. Avoid adding too much flour. (I used a dough hook to mix my dough.)
   
5. Transfer dough to a bowl coated with nonstick spray; cover with plastic wrap and let rise until doubled in size, 1 to 2 hours.

   

   Above: Dough just added to bowl.
   Below: After rising, the dough is ready to  be shaped . . .when indentations in dough keep their shape.

   
6. Turn out dough onto counter, punch down, then divide into 12 even pieces. 
   
7. Shape pieces into balls, pinch closed and smooth seams.
8. Arrange balls on parchment (or silicon)-lined baking sheets, several inches apart; cover with plastic wrap and let rise until puffy, 30 to 45 minutes.
9. Preheat over to 375° with racks in upper and lower thirds.
10. Press a deep indentation in center of each dough ball using back of a tablespoon measure and your fingers.
    
11. Brush egg wash on sides and tops of indented dough balls, avoiding indentations.
12. Add 1 tablespoon fruit or cream cheese to each indentation; sprinkle with streusel, about 1 teaspoon. For a combo of cream cheese and fruit filling, fill kolaches with 1 tablespon of cream cheese, make a teaspoon-sized indentation in center of cream cheese filling them fill with 1 teaspoon fruit filling.
    
13. Bake kolaches until edges are golden brown and a thermometer inserted into thickest part of sides registers 180 -190°, 12 to 13 minutes, rotating baking sheets halfway. 
14. Transfer kolaches to a rack to cool. 

 

Dried Plum Filling    Makes about 1 cup

6 oz. dried pitted plums (prunes), about 1 cup

1/2 cup hot water

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

 

Place plums in saucepan and soak with water until plumped and softened, about 1 hour.

Add remaining ingredients and heat over medium to a boil, then reduce heat to low and simmer until plums are tender, about 15 minutes.

Transfer plum mixture to food processor and purée. 

Let filling cool before using.

 

Sweetened Cream Cheese Filling    Makes about 1 cup 

8 oz. cream cheese, softened

1/4 cup powdered sugar (sift if lumpy)

1 tablespoon all-purpose flour

1 egg yolk

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

Beat together all ingredient with a mixer on medium-low speed until smooth, about 1 minute.

 

Streusel Topping    Makes about 1/3 cup

2 tablespoons all-purpose flour

2 tablespoons granulated sugar

1 tablespoon unsalted butter, melted

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

Combine all ingredients; let butter solidify for at least 15 minutes.

Stir streusel to create finer crumbs to use as the kolache topping. (I used my fingers to create the fine crumbles after the butter had completely solidified.)

Recipes without photos . . .

Kolaches with fruit & cheese filling and streusel      Makes 12 kolaches

3 cups all-purpose flour, divided + more as needed as dough is mixed

1 cup whole milk, warmed and divided (I warmed to about 115°)

1/2 cup granulated sugar

2 1/4 teaspoon (1 packet) instant or active dry yeast

1 stick unsalted butter, melted

1 egg

1 egg yolk

1 teaspoon minced lemon zest

3/4 teaspoon kosher salt

Egg wash: 1 egg + 1 tablespoon while milk, beaten

Fillings: Dried Plum Filling (recipe follows), Cream Cheese Filling (recipe follows) or favorite jams or fruit butters such as cheery or apricot or other tradition additions such poppy seed filling 

Streusel Topping (recipe follows)

1. Combine 1/4 cup flour, 1/4 cup milk, sugar & yeast in mixing bowl that will be used to prepare dough; let rest until mixture become bubbly, about 15 minutes (mine was bubbly in less time).
2. In another bowl, whisk together remaining 3/4 cup milk, butter, 1 egg, egg yolk, zest, and salt; add to yeast mixture.
3. Add remaining 2 3/4 cup flour, in 3 additions, stirring after each addition until dough comes together.
4. Turn out dough onto a heavily floured surface; knead with floured hands, adding extra flour as needed, a little at a time, until dough is sooth and it springs back when pressed with a finger, about 10 minutes. Dough should be slightly tacky and a little greasy but not sticky. Avoid adding too much flour. (I used a dough hook to mix my dough.)
5. Transfer dough to a bowl coated with nonstick spray; cover with plastic wrap and let rise until doubled in size, 1 to 2 hours.
6. Turn out dough onto counter, punch down, then divide into 12 even pieces. 
7. Shape pieces into balls, pinch closed and smooth seams.
8. Arrange balls on parchment (or silicon)-lined baking sheets, several inches apart; cover with plastic wrap and let rise until puffy, 30 to 45 minutes.
9. Preheat over to 375° with racks in upper and lower thirds.
10. Press a deep indentation in center of each dough ball using back of a tablespoon measure and your fingers.
11. Brush egg wash on sides and tops of indented dough balls, avoiding indentations.
12. Add 1 tablespoon fruit or cream cheese to each indentation; sprinkle with streusel, about 1 teaspoon. For a combo of cream cheese and fruit filling, fill kolaches with 1 tablespon of cream cheese, make a teaspoon-sized indentation in center of cream cheese filling them fill with 1 teaspoon fruit filling.
13. Bake kolaches until edges are golden brown and a thermometer inserted into thickest part of sides registers 180 -190°, 12 to 13 minutes, rotating baking sheets halfway. 
14. Transfer kolaches to a rack to cool. 

 

Dried Plum Filling    Makes about 1 cup

6 oz. dried pitted plums (prunes), about 1 cup

1/2 cup hot water

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Place plums in saucepan and soak with water until plumped and softened, about 1 hour.

Add remaining ingredients and heat over medium to a boil, then reduce heat to low and simmer until plums are tender, about 15 minutes.

Transfer plum mixture to food processor and purée. 

Let filling cool before using.

 

Sweetened Cream Cheese Filling    Makes about 1 cup 

8 oz. cream cheese, softened

1/4 cup powdered sugar (sift if lumpy)

1 tablespoon all-purpose flour

1 egg yolk

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

Beat together all ingredient with a mixer on medium-low speed until smooth, about 1 minute.

 

Streusel Topping    Makes about 1/3 cup

2 tablespoons all-purpose flour

2 tablespoons granulated sugar

1 tablespoon unsalted butter, melted

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

Combine all ingredients; let butter solidify for at least 15 minutes.

Stir streusel to create finer crumbs to use as the kolache topping. (I used my fingers to create the fine crumbles after the butter had completely solidified.)

Broccoli & Carrot Salad -- variation of a classic

A new spin on a classic, this version of broccoli salad includes grated carrot and is dressed with a Dijon-based vinaigrette. Floy Bowers’ version of the recipe also leaves out the usual bacon (4 bacon slices, cooked and crumbled) + she also toasts whole walnuts that are used to garnish this colorful, tasty and healthy salad. 

Broccoli & Carrot Salad    About 4 servings

1/4 cup extra virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

12 oz. broccoli florets* chopped, about 2 heads*

1/2 cup grated carrots

1/3 cup sweetened dried cranberries 

1/4 cup chopped red onion

1/3 cup whole walnuts, toasted (bake in oven for about 5 minutes at 350° watching carefully)

1. Whisk together oil, vinegar, honey and mustard  in large bowl.  
2. Add broccoli, carrots, cranberries, and onion.  
3. Gently toss to cost.  Cover and chill two hours.
4. Sprinkle with walnuts just before serving.   

*A head of broccoli is the big flower portion at the end of broccoli stalk. But when you cut the head apart into smaller pieces and remove the thick stock, you have broccoli florets.