Tag Archives: dinner

Dinner time!, Kids Favorites, Smart Substitutes

Eggs Pierre

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Okay, this is how much I truly love my SuperHero:

  1. That I even make this stuff (which, BTW, I confess to calling “Pukes Pierre)  I will admit, though, that since adapting the recipe a bit, it is starting to grow on me and I now will eat it when I make it (yeah, I used to eat sandwiches while everyone else had this)
  2. I am putting this on MY food blog after I’ve spent years berating it.  SuperHero just called me to ask for my food blog address for a co-worker, because she wants this recipe (yep, you read it right, this is for you Jauna!)

I actually used to tell my MIL that I was sure she just made it up as NOBODY had ever heard of it before.  It’s one of those “comfort foods” I think, for hubby, but I have discovered that he is the only Jajliardo “child” that is still getting served this stuff.  With the changes I’ve made, it is tastier and looks a whole lot less “vomitrocious” (yes, I said that!)  The sauce makes about 6 or 7 servings, and you just make as much sausage, eggs and toast as you want.

Pierre Sauce (make this first as it needs to simmer about 15 min.  You could also cook up the sausage at this time and then keep it warming in the oven on the lowest temperature)

1 clove garlic, minced
1/4 cup sesame oil (yes, use sesame oil, the flavors better AND it gives it better color than….well, than you know what)
5 Tbsp flour
3 cups chicken broth (or 3 cups water + 3 chicken bouillon cubes)
1/4 cup tomato juice
1 Tbsp vinegar
1 tsp soy sauce
1/4 tsp paprika
salt and pepper to taste (not too  much salt!  there’s already saltiness to it)

Heat the oil in a sauce pan, add garlic and briefly cook it.  Add flour, mix well and heat until it get bubbly.  Add the remaining ingredients and cook over medium low heat for about 15 min. (don’t let it boil)

You can use either sausage in either the breakfast links or patties, cook them as directed on the package.

While the sauce is simmering (and the sausages are cooked), fry up some eggs with a little salt and pepper (however many you want) and cook your toast.  Place the toast on your plate, top with an egg, some sausages and then ladle the sauce over it all.

I would LOVE to have your comments on this!

Dinner time!

Kittencal’s Italian Melt-In-Your-Mouth Meatballs

4 Comments

This recipe is SO delicious and easy! I love spaghetti and meatballs made this way. It’s true what she (Kittencal) says, these meatballs are so much more flavorful! A link to her blog is at the bottom of this post, check out her other yummy recipes!

Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, — don’t be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use

1 1/2 lbs ground beef ( a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large eggs, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs ( or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 Tbs fresh minced garlic ( or use 1 teaspoon garlic powder or to taste)
1 -2 tsp salt ( or to taste, I use 2 teaspoons seasoned salt)
1 tsp fresh ground black pepper
1/3 cup milk ( can use up to 1/2 cup milk)
1/2 tsp dried oregano ( optional, or to taste)
1/4 cup chopped fresh parsley ( or 2 tablespoons dried parsley)

1. Mix all ingredients together in a large bowl.
2. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
3. Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
4. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
5. After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

Yield: 1.5 pounds

Tips
you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Source
Author: Kittencalskitchen

Dinner time!

Gumbo

3 Comments

Got this recipe from my friend, Jaleina.  It was in one of her family cookbooks, and her family is in Wyoming and gumbo is Cajun food, but this stuff is GOOD!  (rated an “Excellent” from my SuperHero!)

4 Tbs oil

2 Tbs flour

2 boneless, skinless chicken breasts

1 cup celery, chopped

1 lb shrimp (21 to 25), peeled and deveined

1 cup onion, chopped

3 links, hot links, browned and drained

2 cups okra, sliced

3 Tbs parsley

1 green pepper, chopped

2 tsp basil

1 tbs garlic clove, minced

2 tsp sage

2 tsp oregano

2 tsp ea. Salt and pepper

2 bay leaves

1 can (15oz) tomato sauce

2 Tbs paprika

3 qts chicken broth

1 can (15oz) diced tomato

Over medium heat, make a dark roux of the2 Tbs oil and flour in an iron skillet.  Heat until DARK brown.   Put roux in a large pot over medium heat.  Add shrimp and cubed chicken.  Stir until coated and shrimp curl up.  Add tomatoes, tomato sauce and spices and bring to a simmer.
In separate pan, heat 2 Tbs and sauté okra, onion, celery, green pepper, and garlic.  You can also add 1-2 chopped jalapenos at this time.
When vegetables are tender, add this to the shrimp/chicken mixture.  Add chicken broth and bring to a boil.  Reduce heat, cover and simmer for an hour or so.  Put in browned, drained hot links.
Serve over boiled white rice.
Serves 8