Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Tuesday, July 9, 2024

Cooking Breakfast with Cast Iron Skillets on a Grill

 There is something wonderful about cooking breakfast outdoors, especially when using cast iron skillets on a grill. This year for the 4th of July we had a house full so, it was a good idea to cook breakfast for everyone on the grill. Here is a review of my cooking experience.

Cooking breakfast with cast iron skillets on a grill

I used my Char-Griller Smokin Champ Charcoal Grill, and a gas grill will also work. Preheating the grill to medium-high temperature was my goal (around 375-400 degrees F).

Here is my Menu:

Bacon

Sausage Links

Hash Browns

Pancakes 

Scrambled Eggs

Over easy Eggs (made in the bacon grease)

Cast iron is perfect for grilling or cooking on any surface, it retains heat very well and provides an even cooking surface. Make sure your skillets are well-seasoned to prevent sticking.

Breakfast on the Grill

I used every cast iron skillet I own to make this breakfast. I cooked the bacon in my 12-inch skillet and started the sausage in my 8-inch skillet. Reserving my 10-inch skillet for the scrambled eggs later. I almost forgot the hash browns and pancakes were cooked on my 17-inch x 9.5-inch griddle. As the food was cooked I moved it to foil pans that I placed on the upper rack to keep it warm.

The Verdict: 

To prevent the scrambled eggs from sticking I used a generous amount of butter in the bottom of the skillet. The bacon cooked well in my 12-inch skillet, and I finished cooking the sausage and over-easy eggs in the bacon grease (not so healthy but so good). 

The pancakes were a challenge as they cooked rather quickly on the griddle. Heat control is the key, the pancakes were the last thing I cooked so, the griddle was too hot at this point. Overall cooking breakfast with cast iron skillets on the grill is an adventure worth trying. I had so much fun cooking this breakfast and everyone really enjoyed the food.

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I only use Lodge Cast Iron Cookware below is what I used for breakfast:




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Tuesday, July 2, 2024

Celebrate with a Festive Patriotic Trifle

 Summer is here, and that means it's time for barbecues, picnics, and all things outdoors. Whether you're celebrating the 4th of July, Memorial Day, or just feeling extra patriotic this festive trifle is the perfect dessert to add to your picnic. It's not only delicious but very easy to make.

Festive Patriotic Trifle
Festive Patriotic Trifle - Reviewed

Every year for our 4th of July celebration our daughter Jamie, and grandson, Tyler make this festive dessert. This is so easy to assemble, no need for baking skills. Just layer and go. With the vibrant colors and fresh fruit flavors, it's a real crowd-pleaser. You can customize it with your favorite fruits and flavors making this so versatile.

Ingredients for a Festive Patriotic Trifle:

  • 1-angle food cake or pound cake (cut into cubes)
  • 2 cups strawberries, sliced
  • 2 cups blueberries
  • 1 cup raspberries
  • 2 cups vanilla pudding
  • 2 cups whipped cream

Assemble the Trifle:

  1. In a large trifle bowl or glass dish, start with a layer of cubed cake.
  2. Add a layer of vanilla pudding, spreading it evenly over the cake.
  3. Add a layer of mixed berries (strawberries, blueberries, and raspberries).
  4. Add a layer of whipped cream.
  5. Repeat the layers until you reach the top of the dish, finishing with a layer of whipped cream and berries.
  6. Chill in the refrigerator for at least one hour before serving.

I hope you enjoy this festive dessert at your next picnic. The delightful combination of fruit, pudding, and whipped cream is sure to impress your guests.

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If you need a Trifle Bowl why not buy one named after me.




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Friday, June 21, 2024

Pork Chops & Wild Rice Casserole Recipe Review

pork chop casserole
Pork chops are among my favorite meats for dinner.  They are almost always what I order when we eat out, even when we go to a steak house.  

At home, I have several ways I prepare pork chops.  Of course, we grill them and I fry breakfast chops.  I also have a pork chop casserole that I have been preparing for my family for over 30 years.  I found it in a cookbook I borrowed from a friend.  I returned the cookbook long ago, but I copied down this recipe, tweaked it slightly, and now it is a much loved recipe in our home.  I prepare it at least once a month.  It is easy to assemble and is ready to serve in about 90 minutes.

The original recipe called for bone-in pork chops.  I don't like having bones hiding in a casserole, so I use boneless pork chops.  

 


Pork Chop & Wild Rice Casserole Recipe
By Sylvestermouse on Review This Reviews

Ingredients 

pork chop casserole

 

Instructions 

  1.  Grease 13 x 9 x 2 casserole dish with butter 
  2.  Combine rice, seasoning packet in rice, 2T melted butter, and hot water 
  3.  Pour the mixture into the casserole dish (make sure rice is evenly spread across bottom) 
  4.  Sprinkle pork chops with pepper. Lay the chops on rice mixture 
  5.  Place a pat of butter on each chop 
  6.  Cover and bake at 350° for 1 hour 
  7.  Uncover casserole – in a small bowl, combine milk and cream of celery soup together and pour over casserole 
  8.  Bake uncovered for 15 minutes 


pork chop casserole

Cooking Time Note:  The cooking time is based on thin or medium sized boneless pork chops.  Because oven temperatures can vary and because chop thickness affects cooking time, I recommend cutting into one of the chops to make sure it is fully cooked before you add the soup & milk mixture.



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Pork Chops & Wild Rice Casserole Recipe Written by:
House of Sylvestermouse





© 2024 Cynthia Sylvestermouse
 




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Monday, June 3, 2024

4 Ingredient Beefy Mushroom Roast - EASY Slow Cooker Meal

By the time I have worked an entire day outside of the home, cooking dinner is the last thing on my mind. I am always looking for easy, tasty, and economical meal ideas. This beefy mushroom roast couldn't be easier or more delicious. 

photo of soup, vegetables, beef and an onion


I am a household of one. So it is easy to make large and inexpensive meals. Rice and Pasta dishes are economical and fairly easy to make. If I make a large pot of either of those two meals, I also have an expensive lunch for the next day at work. I like avoiding the expensive (and often calorie-laden) fast food meals that I would resort to if I didn't make these meals for dinner and left-over lunches.

But sometimes I crave a different flavors from the pasta and rice routine. Unfortunately, I require easy meals and that often limits the variety flavors. This is why I was thrilled when I stumbled onto this four (or three if you don't like onions) ingredient recipe that is perfect for a slow cooker.

Beefy Mushroom Roast

One day at the grocery, I just happened to notice the cans of Campbell's Beefy Mushroom soup (condensed). I had been craving a beefy mushroom and rice menu item from a favorite Chinese restaurant in a neighborhood where I previously lived but I don't have access to that now that I'm living in a very rural area. I decided to try this soup with a beef roast to try to take care of the beef and mushroom craving. And I'm so glad I did!

Ingredients:

1 can of Beefy Mushroom soup (10.5 oz)

1 small onion (sliced or chopped)

1 small bag of frozen "soup" vegetables (16 oz)

1 beef roast  (2 - 3 lbs)

Preparation:

  • slice (or chop) the onions and place them in the bottom of the slow-cooker
  • place the beef roast on top of the onions.
  • pour the can of beefy mushroom soup on top of the roast
  • set the slow-cooker on "low" (I use this setting because I'll be at work during the day. You could use a high setting and have the meal in half the time)
  • approximately 30-60 minutes prior to serving, add the bag of frozen vegetables in the slow-cooker. Turn the setting to high and cook until they are heated. Stir.
  • serve
  • Freeze or refrigerate leftovers for additional meals

Leftover Beefy Mushroom Roast

I have discovered that I usually end up with a large amount of leftovers with this meal. I often separate it into single serving (freezer) containers, pop them into the freezer, and I can use them for furture meals whenever the mood hits. 

I have made mashed potatoes the next day and spooned some of the Beefy Mushroom Roast leftover mix onto the mashed potatoes. 

I recently discovered the Bisquick "Impossible" Pie recipes. I most often make a chicken-pot-pie meal using the Bisquick recipe. It just requires some filling, pouring a Biquick/milk mix over the top, and baking until heated through and brown on top. It didn't take long for me to realize that the Beefy Mushoom Roast is a perfect filling for the Bisquick Impossible Pie recipes. And so quick and easy to make when using the leftover roast for the filling.

Additional Seasonings?

I am not good in the kitchen. And when I try to venture from exact recipes or be creative with additional herbs, I often end up with flavors that clash. So I haven't added any additional seasonings to my Beefy Mushroom Roast meal.  I occasionally wonder about adding Herbes de Provence, since I am fairly new to that herb mix and have discovered how much I like it in venison stews. But frankly, the onion and condensed beef mushroom soup seem to add sufficient salt and flavors to this easy slow cooker meal. 

There are a variety of frozen mixed vegetables to try. Mixes that include okra, spinach, or potatoes.  All of those have been good but I have preferred the mix with green beans. 

There is a creamy beef mushroom soup option that I have thought about trying but this roast is so good as it is that I haven't attempted to make that particular substitution yet.

Related Links: 

This Beefy Mushroom Roast is a delicious filling for the Bisquick Impossible Pies. I usually use a chicken-pot-pie type of filling but the beef roast is an amazing way to use leftovers with an additional flavor. 

My blog post after learning about Herbes de Provence for stews and  how wonderful those herbs are in a venison stew. 

Do you have a craving for less beef and more veggies? The 4 Ingredient Baby Lima Bean Soup recipe is another of my favorites




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Wednesday, May 22, 2024

The Best Low Carb, High Protein, Gluten-Free Pasta

Kaizen Low Carb Pasta made with lupin flour is a health-conscious alternative to traditional pasta made with wheat flour and semolina. It is the best pasta I have found for those of us who follow a low-carb diet, such as keto enthusiasts, diabetics, or anyone looking to reduce their carbohydrate intake. It is also a great option for people who follow a gluten-free diet.

This product review will cover Kaizen pasta’s taste, texture, nutritional value, preparation, and overall value. As a bonus, I will also share a simple recipe I developed that uses Kaizen fusilli.

Kaizen low carb, high protein, gluten-free pasta

Taste and Texture

One of the most critical aspects of any pasta product is its taste and texture. Kaizen low carb pasta aims to mimic the familiar experience of traditional pasta, and it does a commendable job.

Taste

The pasta has a mild, slightly nutty flavor that pairs well with a variety of sauces. It reminds me of chickpea pasta. 

While it doesn't have the same taste as pasta made from wheat flour and semolina, it is quite enjoyable when combined with robust sauces like marinara or Alfredo. 

Texture

The texture is pleasantly firm, though slightly different from traditional pasta. It is a bit chewier, which can take some getting used to, but it holds up well in both hot and cold dishes. 

Nutritional Value

Kaizen low carb pasta shines in its nutritional profile, making it an attractive option for health-conscious consumers.

Low in Carbohydrates

This pasta is significantly lower in carbs compared to regular pasta, making it suitable for low-carb and keto diets. Each serving contains only 6 grams of net carbs, depending on the specific variety. 

The company has also come out with an even lower-carb pasta line, which I have ordered and will review after I have tried it.

High in Protein

With 20 grams of protein per serving, this pasta helps in meeting daily protein requirements, which is beneficial for muscle maintenance and overall health. 

High in Fiber

The pasta has 15 grams of dietary fiber per serving, contributing to better digestive health and helping to keep you full for longer.

Gluten-Free

Kaizen pasta has been reformulated with a gluten-free recipe, so more people can enjoy it.

No Artificial Ingredients

Kaizen prides itself on using natural ingredients, which is a big plus for those avoiding artificial additives and preservatives. 

Preparation

Preparing Kaizen Low Carb Pasta is straightforward and similar to traditional pasta. Just bring a large pot of salted water to a boil, cook the pasta for about 5–6 minutes (to the desired texture), drain, and use as desired, with a sauce or in recipes. 

Although the texture is different than traditional pasta made from wheat and semolina flours and cannot be cooked al dente, it's crucial to monitor the pasta closely to avoid overcooking so it does not become mushy.

Versatility

Kaizen Low Carb Pasta is versatile and, at the time of this post's publication, is available in four shapes: Fusilli, ziti, radiatore, and cavatappi. This makes it suitable for a variety of dishes.

It works well in classic hot pasta dishes like spaghetti Bolognese, carbonara, lasagna, and baked casseroles.

I used it to make a low-carb, high-protein, high-fiber version of a traditional Jewish sweet noodle kugel (a sweet egg, cottage cheese, and noodle casserole) and it was absolutely delicious!

It also holds up well in cold pasta salads, providing a hearty base for a variety of fresh ingredients. 

Overall Value

Considering its health benefits, Kaizen low carb pasta offers good value for money. Although it is more expensive than conventional pasta made with wheat flour and semolina, the added nutritional benefits will justify the higher price point for many consumers.

It's particularly valuable for those who need to manage their carbohydrate intake, follow a gluten-free diet, or want a higher protein alternative to standard pasta.

Kaizen low carb pasta is an excellent product for anyone seeking a healthier alternative to traditional pasta without compromising on taste and texture. Its high protein and fiber content, combined with its low carbohydrate profile, make it a standout option for low-carb dieters and health-conscious individuals. While it may require a slight adjustment in cooking and texture expectations, its versatility and nutritional benefits make it a worthwhile addition to your pantry.


Low Carb Fusilli With Pork and Mushroom Ragu

I whip up this delicious, low carb pasta dish often because it's quick and easy to make and my husband and I both enjoy it.

I usually serve it with a side salad and, sometimes, with garlic bread made with Hero bread (expensive but 0 net carbs and exceptional taste and texture for a keto-friendly bread).

I hope you and your family enjoy it.

Buon appetito!

Servings: 4

Ingredients

Boiling water

Salt

1 pound ground pork

8 oz. portabello mushrooms

1/4 cup wine (red is traditional but white is good, too)

Chopped fresh or dried Italian herbs (optional)

15.5 oz. jar Rao's Homemade Marinara sauce

8 oz. box Kaizen Fusilli low carb pasta

Freshly grated Parmigiano-Romano cheese

Directions

  1. Bring a large pot of salted water to a boil while you make the pork and mushroom ragu (meat sauce).
  2. In a large nonstick skillet, crumble and lightly brown the ground pork over medium-high heat.
  3. Slice the mushrooms and add them to the browned pork. Stir occasionally until the mushrooms are soft.
  4. Stir in the wine and the optional seasonings and cook until the wine is reduced by about half.
  5. Stir in the marinara sauce and turn the heat to a low simmer.
  6. Stir the fusilli into the boiling salted water (some foaming is normal) and boil for 5 minutes.
  7. Drain and stir the cooked pasta into the pork and mushroom ragu. Turn the heat down to low and let the pasta "marry" with the sauce for 3 to 5 minutes.
  8. Divide into four portions and grate some Parmigiano-Romano cheese over the top just before serving.


The Best Low Carb, High Protein, Gluten-Free Pasta by Margaret Schindel


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Thursday, May 16, 2024

Garlic Butter Noodles with Mushrooms

 This is one of my absolute favorite pasta dishes. Garlic butter noodles with mushrooms are so easy to make and you can have them on the table in 30 minutes or less.

Garlic Butter Noodles with Mushrooms
Garlic Butter Noodles with Mushrooms - Recipe Reviewed

When looking for something quick, tasty, and easy to make this is one of our go-to meals. The butter garlic flavor really stands out. If you like mushrooms as I do, and pasta this is a perfect combination. The recipe below is enough for two people. If you're serving a crowd just add to it accordingly.

Ingredients: 

  • 12 oz. sliced mushrooms (washed and pat dry)
  • 4 tablespoons butter (2 for the mushrooms and 2 for the noodles)
  • 3 cloves of garlic finely chopped
  • 1/2 bag of noodles (or your favorite pasts)
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley or basil for garnish (optional)

Directions:

  1. Begin cooking the mushrooms in a skillet over medium to high heat.
  2. Stir and turn the mushrooms until you see moisture in the pan.
  3. Add 2 tablespoons of butter and chopped garlic and continue to stir and turn until the mushrooms are golden brown.
  4. Lower the heat to simmer and cook your noodles.
  5. Drain the cooked noodles and return them to the pot or a bowl, add the other 2 tablespoons of butter and stir.
  6. Pour the cooked mushrooms over the noodles and stir. Add the garnish and serve.

Mushrooms and noodles

I always begin cooking my mushrooms in a dry pan first over medium to high heat. Mushrooms contain a lot of water, and this method allows the liquids to slowly evaporate and the mushrooms to caramelize. 

You will also want a skillet large enough so the mushrooms are not piled high on top of each other. After they burn off some of their liquids and turn golden brown it is time to add the butter and any seasoning you're using.

This is such a versatile meal, you can use whatever pasta you like instead of noodles. You can also season the mushrooms with your favorite seasonings or add a little lemon juice to the mushrooms as they are cooking.

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Lodge BOLD 12 Inch Seasoned Cast Iron Skillet, Design-Forward Cookware,BlackLodge BOLD 12 Inch Seasoned Cast Iron Skillet, Design-Forward Cookware, BlackCheck the Price

 




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Tuesday, April 23, 2024

A Review of Low Calorie Cheesy Vegetable Chowder

 


cheesy vegetable chowder

I have always been a huge fan of chowder.  I don't really care what kind, it can be clam chowder, potato chowder, or vegetable chowder, they are all delicious to me.  My nephew, who went to the Culinary Institute of New York, can dish up some of the finest clam chowder I have ever had, it is really to die for!  However, the calorie count on this wonderful chowder was enough to give me a heart attack.  I would estimate probably between 350 to 400 per cup!

I often thought to myself that their had to be a lower calorie way to make good chowder.  So I did some research on the internet.  There are literally thousands of recipes on the internet for all kinds of chowder.  Low cal chowder, not so much.  There are some, so I did some comparisons.  I found that vegetable chowder is usually less calories that those containing meat or fish.  I don't mind skipping the meat, so I decided to try a compilation of my own making for vegetable chowder.

I had to make it a few times to adjust the ingredients.  At first the base was just too thin, more like soup than an actual chowder.  I was at a loss as to how to correct this problem without causing the calorie count to skyrocket by adding heavy cream. I was stumped for a while.  Then one day I was grocery shopping, looking for some cheese when I saw a bag of finely shredded reduced calorie cheese.  I think a visible light bulb went off over my head, right there in the store.  I could melt some of this cheese in my veggie chowder and thicken it and also add some more flavor!  I made some the very next day and put about half the 8 ounce bag in the pot and stirred it slowly.


cheesy vegetable chowder

Ingredients:

2 cups reduced fat chicken broth

1 cup sliced carrots

1/2 cup chopped celery

1/2 cup chopped bell peppers

1/2 cup chopped onions

2 cups skim milk

3 Tablespoons flour

1/2 teaspoon garlic powder

1 teaspoon dried parsley flakes 

pinch of black pepper

4 ounces reduced fat cheddar cheese


Vegetables for Chowder



Directions:

In a medium saucepan, combine chicken broth, carrots, celery, pepper and onions.

Bring to a boil and then reduce heat and simmer until vegetables are tender.

in a covered jar combine skim milk and flour and shake well.

Pour into broth and veggies and stir gently to mix.

Add parsley flakes garlic powder and black pepper and then slowly add the shredded cheese.

Stir slowly and let thicken.

Remove from heat and spoon into bowls with a sprinkle of cheese on top. 


Only 160 calories and 4 grams of fat.


The result of the addition of cheese was a creamy, delicious chowder with medium thick consistency and mouth watering vegetables.  Toss in a few croutons and you don't even need crackers, and all for fewer calories than most protein bars. If you need to add meat, try ham cubes, bacon, or pulled chicken. All of them would be a yummy addition!  






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Saturday, April 20, 2024

Reviewing Bob's Top-of-the-Stove Baked Beans Recipe

Image of a serving of baked beans on a plate
The original oven baked beans of our childhoods were always SO good; cooked with lots of bacon and sweet molasses. Only problem is, they take a long time to prepare and cook. 


As our children were growing up, we did a lot of camping, and cooked on a Coleman Stove and the camp's grill. We always enjoyed having baked beans with our grilled hamburgers and hot dogs. But, without an oven, and having a time constraint out in the campgrounds, oven baked beans was not an option. Therefore, my hubby, Bob, came up with his own version of camper baked beans, which he named Bob's Top-of-the-Stove baked beans.


After our children grew up, they began to make this recipe both in camp and at home. Quite quick to prepare and always tasty, it has become a standard favorite in our family. 


Bob's Top-of-the-Stove Baked Beans Recipe


Ingredients

A selection of ingredients for a baked bean recipe

Serves 4


1 can pork & beans (we usually use Van Camp's). 

Several slices of bacon*

½ to 1 diced onion*

Mustard to taste

Ketchup to taste

1 tablespoon dill pickle juice

Brown Sugar to taste

Salt & Pepper


Instructions:


Slicing and chopping bacon and onion

  • Cut up bacon slices into one or two inch squares. Chop the onion.


Sauteing bacon and onion

  • Begin by sauteing the bacon and onion together. When done to your preference, pour off excess bacon grease (leaving a small bit for flavor).


Baked Beans recipe cooking


  • Add the can of Pork & Beans. 


  • Add all the other ingredients.


  • Simmer for 15-20 minutes to heat through and blend all the ingredients. 


  • As the beans simmer, add more ketchup and/or brown sugar to your tasting preference. This is an extremely variable recipe, so exact amounts are not given in the ingredients. Personally, I prefer lots of ketchup and enough brown sugar for that 'sweet' taste. Taste and adjust amounts to your own satisfaction as the beans simmer.


NOTE: We always used a Corning Ware pan (as shown in the accompanying pictures), so everything can be cooked in one pan. Otherwise, you might wish to saute the bacon and onion in a frying pan, then add them and the other ingredients together in a sauce pan. 


*Explanation for the *starred items in the recipe: the number of bacon strips and the amount of onion used are negotiable! Personally, we like LOTS of bacon and plenty of onion. Adjust each to your own personal preference. 


Summary


Baked Beans

Bob's Top-of-the-Stove Baked Beans Recipe is easy & quick, and definitely delicious. And it's one of those recipes that works equally as well cooked on the stove-top in your kitchen or on a camp stove at a campsite. 


It is most definitely a favorite in our family.


*All images are the personal photos of (c) Wednesday Elf


*Bob's Top-of-the-Stove Baked Beans Recipe is brought to you by Wednesday Elf




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