Kielbasa and Cabbage Skillet

KIELBASA AND CABBAGE SKILLET
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“The submission of one’s will is really the only uniquely personal thing we have to place on God’s altar. The many other things we ‘give’ are actually the things He has already given or loaned to us.” ― Neal A. Maxwell

Photo/recipe credit: http://bellyfull.net/2014/03/11/kielbasa-and-cabbage-skillet/
INGREDIENTS
  • 2 pounds fully cooked Polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 head cabbage, coarsely chopped
  • 1 large sweet onion, cut into large pieces
  • 3 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons dijon or brown grainy mustard
DIRECTIONS
  1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
  2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
  3. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
  4. Serve immediately on its own or over mashed potatoes.
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Irish Soda Bread

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Irish Soda Bread 
Original recipe makes one 1-1/2 pound sized loaf
4 cups of all-purpose flour
4 Tablespoons white sugar
1 teaspoon baking soda
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to slice an ‘X’ into the top of the loaf.  

Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check bread to see if it is done after 30 minutes. You can brush the loaf with the butter mixture while it bakes.

Colcannon

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This recipe, and accompanying song, is for my Irish loving girls.

Prep Time: 20 minutes / Cook Time: 20 minutes / Serving Size: 8

  • 2 1/2 pounds potatoes, peeled and cubed
  • 4 slices bacon
  • 1/2 small head cabbage, chopped or 3 cups chopped kale (or other leafy green)
  • 1 large onion, chopped
  • 1/2 cup milk
  • salt and pepper to taste
  • 1/4 cup butter, melted

Instructions

1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.

3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

 The Skillet Pot song:snap

Well did you ever make colcannon,
Made with lovely pickled cream
With the greens & scallions mingled
Like a pitcher in a dream
Did you ever make a hole on top
To hold the meltin’ flake
Or the creamy flavoured butter
That our mother’s used to make

Chorus

Oh you did, so you did
So did he and so did i
And the more I think about it
Sure the nearer I’m to cry
Oh weren’t them the happy days
When troubles we knew not
And or mother made colcannon
In the little skillet pot

Well, did you ever take potatoe cake
And boxty to the school
Tucked underneath your oxter with
Your books, your slate and rule
And when teacher wasn’t looking’
Sure a great big bite you’d take
Of the creamy flavoured soft and meltin’
Sweet potatoe cake

Chorus

Well did you ever go a courtin’ boys
When the evenin’ sun went down
And the moon began a peepin’
From behind the hill o’ down
And you wandered down the boreen
Where the clurachan was seen
And you whispered lovin’ praises to
Your own dear sweet coleen

Chorus

 

Halloween Spider Cookies

It doesn’t do any good to argue.  Be kind.  –Richard G. Scott

Recipe and photo from:tasteofhome.com

Ingredients

  • 1 package (18-1/4 ounces) chocolate fudge cake mix
  • 1/2 cup butter, melted
  • 1 egg
  • 1 can (16 ounces) chocolate frosting
  • Shoestring black licorice, cut into 1-1/2 inch pieces
  • 1/4 cup red-hot candies

Directions

  • In a large bowl, combine the cake mix, butter and egg (dough will be stiff). Shape into 1-in. balls.
  • Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks.
  • Spread a heaping teaspoonful of frosting over the bottom of half of the cookies. Place four licorice pieces on each side of cookies for spider legs; top with remaining cookies. For eyes, attach two red-hot candies with frosting to top of spider. Yield: about 2 dozen.

Halloween Spider Cupcakes

Your problem isn’t the problem. Your reaction is the problem. ~Anonymous

These are fun to make.

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 pound black shoestring licorice
  • 1 (16 ounce) can white frosting
  • 48 pieces candy corn
  • 48 cinnamon red hot candies
  • 1/4 cup orange decorator sugar
  1. Prepare cupcakes according to package directions. Let cool completely.
  2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn’t set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

Honey Glazed Ham

Photo credit: https://www.flickr.com/photos/montage_man/4491426669/in/photostream/

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” ― J.R.R. Tolkien

Ingredients

  • 1 (5 pound) ready-to-eat ham
  • 1/4 cup whole cloves
  • 1/4 cup dark corn syrup (or brown sugar)
  • 2 cups honey
  • 2/3 cup butter
 You can use a 12 pound ham with the same amount of cloves, brown sugar, honey and butter.

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving. –From Allrecipes.

Halloween Mummy Dogs

 

  • 1 roll/pkg Pillsbury Breadstick dough (12 count)
  • 12 hot dogs

1. Preheat oven to 375 degrees F. Unroll all 12 breadsticks from package. Cut each into 3 equal strips. Take 3 strips, one at a time and wrap around 1 hot dog starting from the top of the hot dog. (Each hot dog has 3 thin breadstick strips around it). Leave a small space towards the top of the hotdog to make mustard eyes. Continue wrapping all dogs then place on a lightly greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.    2. Remove and let cool for 5 minutes. Use mustard or ketchup for the eyes.

Or use Little Smokies:

2 (8 ounce) cans Pillsbury® Refrigerated Crescent Dinner Rolls
48 cocktail-sized smoked link sausages or hot dogs
Heat oven to 375 degrees F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.

Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Irish Pasties I

Ingredients:

¼ c. butter, melted
1 lb. roast beef, cooked and shredded (or cubed)
(if you aren’t using leftover roast, just cook the roast in the crock pot with some water and onion soup mix and whatever seasonings you like)
3-4 potatoes, cooked and sliced thin (You can also use the frozen hash brown cubes. Throw them in while still frozen. They will cook in the oven. It tastes JUST as good as using real potatoes.. it’s just a lot easier)
salt and pepper
1 box pie crusts (can be found by the butter in the grocery store)
Beef gravy, prepared*

*Beef Gravy:
Drippings from beef roast
1 to 2 cups water
beef bullion
2 Tbsp. corn starch mixed with water
salt and pepper

Bring ingredients to a boil to thicken.

Preheat oven to 450 degrees. Mix the roast, potatoes, salt, pepper, and butter in a large bowl. Unroll the pie crusts and cut in half. Put a good amount of filling in each crust, fold over, and seal. Place each pastry on a greased cookie sheet. Make a couple of small slits in the top of each crust. Bake for 15 to 20 minutes or until crust is golden brown. Remove from oven and brush with some melted butter. Serve with gravy or ketchup. (Makes 4)

Irish Pasties II

Irish Recipe:  

¼ c. butter, melted
1 lb. roast beef, cooked and shredded (or cubed)
(if you aren’t using leftover roast, just cook the roast in the crock pot with some water and onion soup mix and whatever seasonings you like)
3-4 potatoes, cooked and sliced thin (You can also use the frozen hash brown cubes. Throw them in while still frozen. They will cook in the oven. It tastes JUST as good as using real potatoes.. it’s just a lot easier)
salt and pepper
1 box pie crusts (can be found by the butter in the grocery store)
Beef gravy, prepared*

*Beef Gravy:
Drippings from beef roast
1 to 2 cups water
beef bullion
2 Tbsp. corn starch mixed with water
salt and pepper

Bring ingredients to a boil to thicken.

Preheat oven to 450 degrees. Mix the roast, potatoes, salt, pepper, and butter in a large bowl. Unroll the pie crusts and cut in half. Put a good amount of filling in each crust, fold over, and seal. Place each pastry on a greased cookie sheet. Make a couple of small slits in the top of each crust. Bake for 15 to 20 minutes or until crust is golden brown. Remove from oven and brush with some melted butter.  (Makes 4)  –Favorite Family Recipes.

The Durbin Inn Restaurant’s Deviled Eggs

 

  • 6 hard-cooked eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • Paprika
 Directions
  1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.