Lunch at Henry's. Thanks to The Hungry Lady

My parents and I along with one of our best friends had a fabulous time. As ALWAYS Henry's delivered super fast, super fresh and delicious food. My Mom and our friend Lynn each had the amazing BLT, I had half of a Bacon Burger with bleu cheese and my Dad played it "holy" with a grilled chicken sandwich (no cheese no bacon, why bother?). AS always, he stole half my fries. If you haven't eaten at Henry's, do yourself the favor, the food is wonderful, affordable and the service is terrific. I even have enough money on my gift certificate for another lunch, with my honey!  And oh, have the fries, and the bacon! LOTS of bacon.

Henry's is located on Devine Street, at the old Tiffanie's Bakery. They are open for lunch and dinner, have a full bar and a great outdoor eating area. They also have a pool tables and enough TV's for even my ADD.

Trust me, get the BACON!

Not so basic baked Spaghetti and Meatballs

My Dad LOVES Spag and Balls, as I always call it. The not so basic part of this is I do make my own tomato sauce/gravy/red sauce.  It really isn't hard at all, just takes a little time.

Sauce:

12 Roma tomatoes
3 cups vegi stock
5 cloves garlic, whole
1/2 cup fresh basil
1/4 cup fresh rosemary
Salt and pepper

Throw all ingredients in a large pot or crock pot. Cook on medium low until tomatoes begin to break up. Use an immersion blender to blend all ingredients to a smooth sauce.

Heat oven to 350.
Boil 1 box spaghetti rigati (the one with ridges) or regular

Heat 4 cups spaghetti sauce in a large pot.

take 3/4ths pound ground beef. Mix with 1 egg, 1/2 cup panko, 1 Tbsp minced garlic and 1 tsp dried Italian Herbs. Form into small, bite sized balls. Drop meatballs into hot tomato sauce. Add 1 cup ricotta cheese and stir to melt cheese.

Put cooked, very al dente spaghetti in a large baking dish. Sprinkle with mozzarella cheese. Add sauce and meatballs. Stir to coat pasta. Top with more mozzarella and Parmesan. Bake until cheese is melted and bubbly.

GrandmaPolly's Vegi Soup

This is almost my  Grandmommy's recipe, I use beef broth rather than water. Either way its yummy! I usually make this when I'm feeling under the weather, like today.

1 lb ground beef (I use 93% fat free)
1 large can diced tomatoes, drained
1 medium white onion, diced
3 tbsp minced garlic
4 small Yukon Golds, diced small (actual dice size)
48 oz beef broth
1 large bag frozen mixed vegis
1 bag frozen soup mix vegis (usually has okra, limas, corn)
salt and pepper
olive oil

In a LARGE soup pot, heat oil. Add ground beef and break up. Let cook for about 5 minutes, add onion and garlic. Cook for 3 minutes. Add all vegis. Add beef broth, stir and cover. Let cook 1 hour, stirring occasionally. Add salt and pepper to taste (remember, potatoes really soak up the salt). Serve blazing hot with cornbread.

The easiest bread ever, unless you buy it!

This white bread recipe is the easiest I have ever found. You don't have to let the bread rise, preheat the oven or fuss with it. I used my stand mixer with the dough hook. You can do it by hand, just mix in a bowl then knead for 3-4 minutes.

2 packages yeast
1/4 cup honey
3 tbsp vegetable oil
1 1/2 tsp salt
6 3/4 - 7 cups flour
1 egg, beaten

Place 2 1/4 cups warm (105-115 F) in a bowl, sprinkle yeast in and whisk.
Blend in honey, oil and salt.
Mix in flour, 1 cup at a time, until a soft dough forms. If using the mixer, dough will pull away from the bowl.
Knead for 3-4 minutes on a floured board, or in the mixer.
Divide dough between two greased pans. Brush beaten egg on top.

Place bread pans on a cookie sheet into a cold oven.. Set for 375. Bake for 45-50 minutes until golden brown and hollow sounding when knocked on. Remove bread from pans and place on a wire rack to cool.

Ropa Vieja, "Old Clothes"

Ropa Vieja is one of Cuba's national dishes. You could serve this on a big split roll as a sandwich, or over rice as I did. This takes less than 5 minutes to prepare for the slow cooker. Cook on low for 7-8 hours, then shred.

3 pound bottom round roast
2 cans tomato sauce
5 cloves garlic
3 tbsp minced garlic
1 large sweet onion, sliced
3 tbsp ground cumin
1 tbsp black pepper
1/2 bottle Guinness (my touch)

Trim ends of garlic, slice onion. Place in bottom of slow cooker with 1 can tomato sauce and seasonings. Place roast fat side down. Top with remaining sauce and Guinness. Cover and cook on high for 7-8 hours. Shred and serve.

Yellow rice

1 cup jasmine rice
2 cups water
2 tbsp butter
1 tsp salt
1 tbsp turmeric

Follow directions for cooking rice, the kind I use says put everything in the pot, bring to a boil, stir and cover. Reduce heat to low and simmer for 20 minutes. Uncover and cook for 5 minutes more until dry.

Crispy Chicken Cutlets with Carrot and Garbanzo Salad

I thought I had posted this, but an email from one of my favoite friends, Becca Franklin Joy (her married name describes her!) reminded me that I hadn't. Here goes!

Crispy chicken cutlets

4 chicken breast cutlets (if they aren't on sale then buy boneless, skinless and pound thin)
2 cups panko
1 egg
2 tbsp italian herbs
2 tbsp Parmesan cheese

Green "oil"
1 cup each basil, thyme, mint, parsley
Olive oil
3 cloves roasted garlic

Heat olive oil in a large skillet to medium high. Dry cutlets, dip in egg, coat with panko/herb/cheese mixture. Fry on both sides until done, about 3 minutes per side. Top with Green Oil

For topping, add all ingredients to a food processor ( a mini works best) blend until chunky.

Carrot Garbanzo Salad

Carrot Salad

 

3 cups matchstick carrots (I buy the bagged ones)
1 can drained garbanzo beans
2 tsp lemon zest
¼ cup mayo
½ cup vinegar (I use red wine vinegar)
1 tsp ground cumin
1 tsp curry powder

 

Mix all in a bowl, chill until dinner is served. I will add raisins occasionally for sweetness.

 

 

My All Time Favorite Fall Dinner

With the coming of fall, nothing signals the change of seasons like this meal. Pork Tenderloin cooked in Sauerkraut, served with Mashed Potatoes and Boiled Beets.

1 large pork tenderloin
1 large bag sauerkraut (I used Boars Head)
1 tbsp caraway seeds
3 large russet potatoes
2 cans quartered beets


Heat oven to 350. Brown tenderloin on all sides in a skillet. Place in a large glass or corning wear baking dish (don't use metal, it will react with the sauerkraut)
Dump kraut all around pork, sprinkle with caraway seeds. Cover with foil and bake for 30 minutes.

Peel and cut potatoes into 1 inch cubes. Place in a large pot of boiling water. Boil until fork tender. Drain and mash with butter, salt and pepper.

Drain beet juice into sauce pan. Bring to a low boil. Add beets and cook until hot.

Remove pork from pan, slice into large chunks. Serve with potatoes, kraut and beets. Applesauce is another great addition.