Thursday, March 31, 2011

Ham Potatoes

Copyright 2011 Christine's Pantry. All rights reserved.



I woke up thinking about what I was going to have for dinner. I also was thinking about my mom, grandmother and great grandmother. Three wonderful cooks. When dinner was ready mom or grandmother would yell “dinner” and us kids would drop what we were doing and run as fast as we could. Sometimes we would see who got to the table first.

How times have changed. Back in the old days, we had no cell phones, no laptops, there just was no technology, like there is today. Now, our young ones want cell phones, laptops etc. Kids don't play outside like they use to. Back in the day, when kids went outside to play, they actually had to find something to entertain themselves. Today kids sit in front of the TV and play video games, texting, emails, etc. My sister was telling me her 9 year old just asked for a laptop... she was told no. Technology taking over the world. I'm thinking soon they will phase out the home phone (land line). Don't get me wrong, I'm addicted to my cell phone and laptop. But there is a time and place for technology.

I see people driving and texting. People standing in line at the store, not even paying attention to the cashier, or anyone around them. I don't talk on my cell phone in line and I never talk on the phone while I'm driving. There is a place for technology. Sometimes you have to put your cell phone down and laptop and pay attention to folks around you. Depending where I'm at I'll put my cell phone on vibrate. Don't forget to smile... little things make a difference. 

Ham Potatoes

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
2 large potatoes, peeled and quartered
1 pound ham steak, chopped
1 tablespoon grated onion
1/2 stick butter
1/4 cup milk, more if needed (add a little milk at a time)
pinch salt
1 teaspoon pepper

Directions:
Wash, peel potatoes and cut into quarters. Place potatoes in large pot with water. Cook until fork tender. Drain well. Place potatoes back into pot, add butter, milk, ham, onions and salt and pepper. Mix well. Serve warm. Enjoy!

Note: Add a little milk at a time, you can always add more but you cannot take away.
 

Tuesday, March 29, 2011

Debo's Pecan Smoked Sausage And Rice

Copyright 2011 Christine's Pantry. All rights reserved.


In 1694, rice arrived in South Carolina. Rice has been grown in southern Arkansas, Louisiana and east Texas since the mid 19th century. Many Cajun farmers grew rice in wet marshes and low lying prairies where they could also farm crayfish when the fields were flooded. In recent years rice production has risen in North America.

Rice cultivation began in California during the California Gold Rush, about 40,000 Chinese laborers immigrated to the state and grew small amounts of the grain for their own consumption. Commercial production began only in 1912 in Butte County. By 2006 California produced the second largest rice crop in USA.
Info by Wikipedia.

Debo's Pecan Smoked Sausage and Rice

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
1 (14 oz) smoked pecan sausage, cut into 1/4 slices, then quarter each slice
2 (8.5 oz) Uncle Ben's whole grain brown & wild (Mars, Incorporated)
1 small onion, chopped
extra virgin olive oil, just enough to cover bottom of pan
1 teaspoon pepper
pinch salt
1 tablespoon garlic herb seasoning


Directions:
Place olive oil in skillet over medium heat. Add onions, cook until tender. Add sausage, pepper, garlic herb seasoning and salt. Cook rice according to package directions. Once rice is cooked, add rice to sausage and stir well. Enjoy!


Sunday, March 27, 2011

Chicken Grape Salad

Copyright 2011 Christine's Pantry. All rights reserved.


I just throw this recipe together. I had some leftover chicken in the refrigerator and a handful of grapes. I don't waste anything, so I thought I would make a salad. Chicken and fruit make a tasty combination.

Here's a bit of info...

Grapes are said to be the oldest cultivated fruit. In 1700, the Spanish introduced grape cultivated to CA. Since then many different species have been ventured there. As a result CA produces nearly 90% of total crop in America. Grapes have been grown in CA for more then 300 years. Grapes also show a significant existence in the eastern parts of Canada and in British Columbia. Victorians were very excited about grapes. Grape spa or uvarium was introduced in France. These were best used for slimming and medicinal purposes.

Grapes are very nutritious. Grapes contain natural sugar and dietary fiber along with potassium and iron.
Info by Wikipedia.


Chicken Grape Salad

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
1 cup cooked chicken, cubed
1/2 cup grapes, halved
1/4 cup celery, chopped

Dressing:
1/4 cup mayonnaise
1 teaspoon honey

Directions:
Add chicken, grapes and celery in a bowl. In separate bowl, whisk together mayonnaise and honey. Add dressing to the salad. Toss. Chill until ready to serve. Enjoy!


Friday, March 25, 2011

Hurry Up Apple Dessert

Copyright 2011 Christine's Pantry. All rights reserved.


I was raised in a small town. So, you knew everyone in town. We knew the folks at the apple orchard. Us kids love to run through the apple orchard. We would shake a tree to get those apples. We also would climb the tree to get those apples. We'd wipe the apples off with our shirt and eat the apples before we got home.

One day mom said to us kids, “ ya know, you have to check the apples for worms”. Well, that put us kids on alert, but that didn't stop us. We still crab those apples. We never did see any worms.

Here's a bit of info...

Apples were brought to North America with colonists in the 17th century, and the first apple orchard on the North American continent was said to be near Boston in 1625. In the 20th century, irrigation projects in Washington state began and allowed the development of the multi billion dollar fruit industry, of which the apple is the leading species.

Until the 20th century, farmer stored apples in frost proof cellars during the winter for their own use or for sale. Improved transportation of fresh apples by train and road replaced the necessity for storage.
Info by Wikipedia. 

Hurry Up Apple Dessert

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
1 (21-ounce) can apple pie filling
3 tablespoons light brown sugar
2 tablespoons cinnamon
1/4 teaspoon ground ginger (add more if needed)
2 tablespoons butter

Directions:
Melt butter in large skillet over medium heat. Add apple pie filling, light brown sugar, cinnamon and ground ginger. Heat through. Serve in individual bowls, or serve over top of vanilla ice cream, if desired. Enjoy!




Wednesday, March 23, 2011

Easy Biscuits

Copyright 2011 Christine's Pantry. All rights reserved.


I love the smell of bread baking. I knew when mom was making biscuits or bread. I could smell bread baking from upstairs. I just love that smell of bread baking. I'd smell the biscuits and I would run down the stairs as fast as my little legs would carry me. Running through the livingroom, sliding across the kitchen floor so I could crab couple of biscuits, pour white gravy on top of biscuits. After that, I'd grab couple more biscuits and pour honey on top.

Mom was always in the kitchen baking bread. There was fresh baked bread and or biscuits on the kitchen counter top all the time. She would serve baked bread or biscuits at each meal.

I was in the kitchen with mom a lot helping her bake. I was mom's little helper in the kitchen.

Easy Biscuits

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
2 cups self rising flour
3/4 cup buttermilk
2 tablespoons sugar
pinch of salt
1 1/4 sticks butter

Directions:
Preheat oven to 425 degrees. Mix together flour, sugar and salt. Cut butter into mixture using a fork. Slowly add milk. Knead dough with fingers. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter. Butter bottom of pan. Bake 12 to 15 minutes, or until golden brown. Brush warm biscuits with butter, if desired. Enjoy!



Sunday, March 20, 2011

Peppercorn Crusted Pork Tenderloin

Copyright 2011 Christine's Pantry. All rights reserved.


Sunday is a day of rest, and spend time with the family. Nothing like sitting at the table with family with a great meal and talking. And giving thanks. Growing up, my mom almost always had friends over for Sunday dinner. A lot of the times we would have pork or ham, along with mashed potatoes, corn, green beans and bread, we would also have dessert. If the weather was good we would eat outside, which I always enjoyed.

We'd sit at the the table and pass around the food, so we could serve ourself.

My mom was a great cook. I miss my moms cooking. I am so thankful for all the wonderful meals my mom cooked, and thankful for all her recipes and cookbooks. Great memories!

Growing up, what was some of your Sunday dinners?

What was your favorite meal on Sunday?

I love sharing memories with folks. I would love to hear from you, so leave me a comment.

 
Peppercorn Crusted Pork Tenderloin

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
1 cup crushed black peppercorns
1 teaspoon salt
2 eggs
2 (1 pound) pork tenderloin, trimmed

Directions:
Preheat oven to 375 degrees. Line a rimmed baking sheet with heavy duty aluminum foil. Lightly grease foil. In shallow dish combine peppercorn and salt. In a separate shallow dish, lightly beat the eggs. Dip the tenderloins in the egg to coat. Dredge them in the peppercorn, completely covering the tenderloins. Arrange them on the prepared baking sheet, and bake until an instant read thermometer inserted into the thickest portion register 155 degrees, about 18 to 20 minutes. Remove the tenderloins from the oven to a cutting board and let rest for 10 minutes. Cut into 1/4 inch slices. Enjoy!






Friday, March 18, 2011

Tomato Salad

Copyright 2011 Christine's Pantry. All rights reserved.


Did you know that tomato is a fruit? Yes, that's right tomato is a fruit, but consider a vegetable for culinary purposes. Tomatoes are one of the most common garden fruits in the US.

The earliest signs of tomatoes being grown is 1710, when herbalist William Salmon reported seeing them in what is today South Carolina. It is possible that some people continued to think tomatoes were poisonous at this time, and were grown more as ornamental plants than as food.

About 130 million tons of tomatoes were produced in the world in 2008. China, the largest producer, followed by US. California accounts for 90% of US production and 35% of world production.

Ripe, raw tomatoes approximately 93% water.
Info by Wikipedia. 

Tomato Salad

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
1 pint grape tomatoes, cut in half
1 small vidalia onion, thinly slice
11/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoon dried basil
mozzarella cheese, shredded

Directions:
Cut tomatoes in half and place in bowl. Add onion, olive oil, salt, pepper and basil, toss well. Sprinkle with cheese. Enjoy!



Wednesday, March 16, 2011

Kielbasa Rice

Copyright 2011 Christine's Pantry. All rights reserved.


I consider myself to be a happy person. I am happy being right here in my home with my family. There is no place on earth better then home with the family.

But on the other hand, I am not happy. I see the world around me, hear of countries where children are starving, people live in slums, folks who have lost everything, like the folks in Japan. Our prayers are with all those affected by the tsunamis.

I want to do more. I want to help more. There are so many ways you can help.

I don't have thousands to give to help the homeless or feed folks who need it but I can donate few can goods to the local food bank.

Here is some good flavorful poor folks food. Poor folks know how to cook good tasty food, as we have to make due with what we have.

Kielbasa Rice

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
1 cup long grain rice
2 cups water
3 tablespoons dried mince onions
1 tablespoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 teaspoon pepper
1/4 teaspoon salt
2 (8 oz) cans tomato sauce
1/2 pound cooked kielbasa sausage, cut into 1/4 inch slices

Directions:
In a dutch oven, add water, rice, tomato sauce, sausage and remaining ingredients. Bring to a boil over medium high heat. Cover, reduced heat and simmer for 20 minutes. Enjoy!





Monday, March 14, 2011

Baked Potatoe Wedges

Copyright 2011 Christine's Pantry. All rights reserved.

In many countries, when the potato was introduced, it was considered weird, poisonous, and evil. Potatoes were also thought to be the source of serious diseases and early death.

Eventually, agriculturalists in Europe found potatoes easier to grow and cultivate than other staple crops, such as wheat and oats. Most importantly, it became known that potatoes contained most of the vitamins needed for sustenance, and they could be provided to nearly 10 people for each acre of land cultivated.

Although potatoes had been introduced to the US several times in the 1600's. They were not widely known until 1719 when they were planted in Londonderry, NH by Scottish Irish immigrants. From there they spread across the nation.

Potatoes are 80% water.
Info by Wikipedia.


Baked Potato Wedges

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
2 large potatoes, unpeeled
2 tablespoons extra virgin olive oil
salt and pepper, to taste
1 tablespoon steak seasoning

Directions:
Preheat oven to 400 degrees. Bake for 30 minutes. Wash potatoes, cut potatoes in half lengthwise, then cut each half in thirds lengthwise. Total of 12 wedges. Place the potatoes on a sheet pan with extra virgin olive oil, steak seasoning, salt and pepper. Make sure hands are clean, toss all the ingredients together, making sure potatoes are covered with oil. Spread potatoes in a single layer with cut side up. Turn potatoes after 20 minutes. Bake until lightly brown. Serve immediately. Enjoy!



Saturday, March 12, 2011

Fruit Cocktail Cake

Copyright 2011 Christine's Pantry. All rights reserved.


The story on how this cake came about. I was laying in bed, and I found myself thinking about making fruit cocktail cake. The next day I went to the store and bought the ingredients for the fruit cocktail cake. Shortly after I got home, I started baking the cake. This cake is a hit in my house, just a few hours after I baked the cake it was all gone. There wasn't even a crumb left.

Fruit Cocktail Cake

Copyright 2011. Christine's Pantry. All rights reserved.

Ingredients:
1 box white cake mix (I used Betty Crocker)
1 (14.5) can fruit cocktail in heavy syrup, do not discard juice
powdered sugar, for dusting

Directions:
Preheat oven to 350 degrees. Spray 13x9 baking pan with nonstick cooking spray. Prepare cake mix according to package directions. Add fruit cocktail and juice to batter. Pour batter in pan. Bake for 30 to 32 minutes. Cool completely. Dust with powdered sugar. Enjoy!

Note: This is a super moist cake.
 

Thursday, March 10, 2011

Paula's Hoecakes

Recipe courtesy of Paula Deen (pauladeen.com)
Thank you, Paula Deen for allowing me to post your recipe.
 
Ingredients:
Oil, butter, or clarified margarine, for frying
1/4 cup vegetable oil or bacon grease
1/3 cup plus 1 tablespoon water
3/4 cup buttermilk
2   eggs
1 tablespoon sugar
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima’s)
1 cup self-rising flour

Directions:
Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.

Chef’s Note: Leftover batter will keep in refrigerator for up to 2 days.

Recipe courtesy Paula Deen (pauladeen.com)


Tuesday, March 8, 2011

Doughnut Muffins

Copyright 2011 Christine's Pantry. All rights reserved.

Another great family recipe. This recipe has been in the family for years. Sure glad it has been, taste great! I'm happy that my family recipes have been passed down through the years. I have a family of wonderful cooks.

I remember as a young girl, sitting at the table with great grandmother eating doughnut muffins and talking. We would dunk our doughnut muffins in hot chocolate. To this day, I still like to dunk doughnut muffins in hot chocolate. Yummy! Wonderful memories!

Bring your kids in the kitchen and bake doughnut muffins. Make those wonderful memories with your kids. You will have fun!

Doughnut Muffins

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
1/3 cup soft shortening
1 cup sugar
1 egg
1 1/2 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk

Directions:
Preheat oven to 350 degrees. Lightly spray muffins pan with your favorite non stick cooking spray. Cream shortening, sugar. Add egg to shortening and sugar. Beat well. Sift flour, baking powder, salt and nutmeg. Add to mixture. Stir. Bake for 20 to 30 minutes. Remove from oven, Brush with melt butter, then sprinkle with sugar and cinnamon mixture. Makes 12. Enjoy!


 

Sunday, March 6, 2011

Goulash

Copyright 2011 Christine's Pantry. All rights reserved.

You're hungry, and it's cold and wet outside... and nothing is more satisfying, than a big, steamy bowl of homemade goulash!  To this day, each time I make this hearty dish, it brings me back to my childhood.  Not only does it bring back great memories, it fills you up every time!  Make a big pot today and enjoy!


Goulash

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
2 pounds ground beef
extra virgin olive oil
1 large onion, chopped
2 (8 oz) cans tomatoes sauce
2 (14.5oz) cans Italian diced tomatoes
1 tablespoon Worcestershire sauce
2 teaspoons liquid smoke
2 teaspoons salt
2 teaspoons pepper
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons garlic powder
1 heaping tablespoon minced garlic
2 bay leaves
2 1/2 cups elbow macaroni pasta, uncooked

Directions:
Drizzle olive oil in stock pot over medium heat. Add beef, onions, Worcestershire sauce, liquid smoke, salt and pepper. Cook until brown. Spoon off excess grease. Add tomatoes sauce, diced tomatoes and remaining seasonings. Stir well. Reduce heat to simmer for 20 minutes. Discard bay leaves. Taste and adjust seasonings, if desired.

Cook macaroni according to package directions. Drain well. Toss pasta with meat mixture. Serve. Enjoy!

Thursday, March 3, 2011

Debo's Slammin' Salsa

Copyright 2011 Christine's Pantry. All rights reserved.

Copyright 2011 Christine's Pantry. All rights reserved.

This is a mild salsa.

Debo's Slammin' Salsa

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
2 (14 oz) cans diced fire roasted tomatoes
2 jalapeno peppers, seeds removed, diced
1 cup fresh cilantro
1 1/2 teaspoons garlic, minced
1/2 cup onion, diced
2 1/2 tablespoons chili powder
1 teaspoon salt
1 dash of sugar
juice from 1/2 lemon

Directions:
Place all ingredients in a food processor and blend until smooth. Taste and adjust spices as needed. Enjoy!



















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