ChallengeU2cook

Irish Corned Beef Potato Skins

challengeu2cook — Thu, 14 Mar 2013 03:10:29 +0000

Do you ever look in your refrigerator at your leftovers and think, “What can I create with these?” Well, look no further when it comes to your St. Patrick’s Day Corned Beef Dinner leftovers. Irish Corned Beef Potato Skins is so satisfying. Make a big salad and slice some of your Irish Soda bread and you’ve got a great “new” dinner.

Enjoy and Happy Cooking,

Vonnie

Ingredients:

4 large russet potatoes, 8-10 oz. each, scrubbed clean

oil for rubbing on potatoes

2 Tablespoon unsalted butter, melted

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup sour cream

2 Tablespoon milk

1 Tablespoon whole-grain mustard

1 1/4 cup rough chopped corned beef

2 cup leftover cooked cabbage

2 cup shredded sharp cheddar cheese

Instructions:

1. Adjust oven rack to the middle position. Heat oven to 400 degrees. Place potatoes on a large rimmed baking sheet lined with foil. Rub each potato lightly with oil. Bake the potatoes until completely tender, about an hour. Remove potatoes from the oven but don’t turn the oven off. Let the potatoes cool for 10 minutes.

2. Halve each potato lengthwise and scoop out the potato flesh into a large bowl using a soup spoon, being careful to leave about a 3/8 inch layer of potato flesh in the skin (this keeps the potato skin stable). Return the hollowed-out potato skins to the oven to dry out and crisp up slightly, about 10 min. Remove from the oven and set aside.

3. Mash the potato flesh until mostly smooth using a fork or a potato masher. Add the melted butter, salt and pepper, mix to combine. Add the sour cream, milk and mustard, mix to combine again. Add the corned beef, cabbage and 1 cup of the cheese, mix thoroughly.

4. Mound the filing into the potato skins on the baking sheet. Sprinkle with the remaining cup of cheese. Return to the 400 degree oven, bake 10 min. Keeping the oven rack in the middle position, turn on the broiler and broil until the cheese turns is bubbly 3-5minutes.

Slow Cooker Beef and Pepper Sandwiches

challengeu2cook — Tue, 26 Feb 2013 21:57:41 +0000

I was shocked when I was reading a recent article about the advantages of using a Slow Cooker and read many people around the world simply haven’t heard of a slow cooker, yet alone have they had the pleasure of cooking in one. Think about it, for decades now, we’ve all been brought up that most of our mom’s kitchens and now ours have at least one slow cooker ( I have three). But the slow cooker still remains widely unknown. The slow cooker, also called a Crockpot is an appliance which takes longer to cook your food. But, as a wise person once said, “those who wait and are patient, always win the race”.
Now yes, slow cooking your food may take up to 8+ hours in length, but the process is well worth it. You can set up your slow cooker and leave it cooking for hours without looking at it once. In fact, that’s the main selling point. You can leave it cooking away while you’re at work. And when you walk in the door, Dinner is Served (well…almost!!)
You can adapt many conventional recipes for the slow cooker. Any oven or stove top recipe that has some moisture in it–whether from water, broth, wine, sauce, or canned soup–should work beautifully in your favorite appliance, just keep these things in mind:
•Cut all liquid amounts in half when adjusting for the slow cooker.
•The low heat setting is approximately 200 degrees F (95 degrees C) and high heat is about 300 degrees F (150 degrees C).
•For every hour you’d cook something in the oven or on the stove, allow 8 hours on low or 4 hours on high.
This sandwich recipe is to die for! The slow-cooked beef becomes so tender that it shreds easily with a fork. And the banana peppers add so much flavor. Top it with a slice of Swiss cheese and it becomes indescribable!
Enjoy and Happy Cooking,
Vonnie

Ingredients:

3 pound boneless beef chuck or eye of round roast
1 large onion, chopped
1/4 cup Worcestershire sauce
1 TBSP. instant beef bouillon granules
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
2 cloves garlic, minced
1-16 ounce jar Banana peppers (mild or hot), drained. Reserve a bit of the juice
Swiss Cheese slices (optional)
Buns

Directions:
In a 3 1/2 to 4 quart slow cooker and combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic.
Cover; cook on low setting for 10 hours or on high setting for 5-6 hours. Shred meat with fork/s. Stir in drained banana peppers and a little of the juice.
If adding cheese, spoon meat on buns and top with cheese. Broil sandwiches until cheese melts.
Servings: 8 large sandwiches

Creamy Potato and Broccoli Soup

challengeu2cook — Tue, 26 Feb 2013 20:35:17 +0000

This seems like the perfect recipe to share today. Here in Michigan we expected to get hit hard by a winter storm. This soup is hearty and will warm you up no matter what state you live in.
A couple of variations could be: 1. I used a hot pepper cheese, but I think any kind of cheddar or combination of your favorite cheeses would work well. 2. I used a smoked applewood thick cut bacon, but a peppered bacon, or pancetta might be nice. 3. If you have some wonderful chicken stock, that would be perfect. If you are like me than you can use a wonderful product. Better Than Bouillon Chicken Base. I love this stuff!! Also, you could use a vegetable broth.

For those meat free-ers, just omit that step. Make sure if you don’t have some bacon grease to brown the vegetables, use 2 TBSP. of olive oil.

Stay warm and safe.

Enjoy and Happy cooking,

Vonnie

Ingredients:

3 slices Thick Bacon, Cut Into 1/2-inch Pieces

1 whole Medium Onion, Diced

3 whole Carrots, Scrubbed Clean And Diced

3 stalks Celery, Diced

3 whole medium Idaho Potatoes, Peeled And Diced

2 cups of broccoli, chopped (fresh or frozen)

6 cups Chicken or Vegetable Broth

3 Tablespoons All-purpose Flour

2 cups Milk

1 cup Heavy Cream

2 cups grated cheese of your choice

1/2 teaspoon Salt, More To Taste (optional)

Pepper To Taste

Directions:

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off all but 2 TBSP. of grease, and do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes and broccoli. Cook for 5 minutes, seasoning with salt and pepper.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove 1/2 the soup and blend in a blender,food processor, or large bowl that you can use your immersion blender and blend until completely smooth. (Remember if you are using your blender, DO NOT PUT THE LID ON!! Pour it back into the soup pot and stir to combine. Stir in grated cheese, cream, and bacon. Stir until everything is combined and melted.
Serves:6

Golden Granola

challengeu2cook — Mon, 11 Feb 2013 02:59:49 +0000

This a wonderful addition to your breakfast yogurt and fruit. Or have a bowl with some milk to jump-start your busy day. I also package this in small snack-size zip bags so I can enjoy it as an afternoon snack.

Hope you enjoy and Happy cooking,

Vonnie

Ingredients:

5 cups old-fashioned oats

1 cup flaked coconut

1/2 cup wheat germ

1/2 cup slivered almonds or walnuts pieces

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

pinch of fresh ground nutmeg

1/2 cup vegetable oil

1/4 cup packed brown sugar

1/3 cup honey

1/3 cup water

1 tablespoon vanilla extract

1/2 cup golden raisins or dried fruit

Directions:

In a large bowl, combine the first 7 ingredients; mix well. In a saucepan, cook oil, brown sugar, honey, water and vanilla until sugar is dissolved. Pour over dry ingredients and mix well. Spoon to a greased jelly roll baking sheet. Bake at 275 degrees F for 1 hour or until golden, stirring every 15 minutes. Cool completely. Stir in raisins or dried fruit.

Cranberry Orange Scones

challengeu2cook — Fri, 28 Dec 2012 02:13:11 +0000

I made these scones this morning! By far the BEST scone recipe I have made. I adapted it from a recipe from Zuni Cafe. If you visit The City by the Bay, make sure you go to Zuni Cafe!

Happy Cooking and Enjoy!

Vonnie

Ingredients:

3 cups unbleached all-purpose flour ( I use King Arthur Flour)

4 teaspoon baking powder

1/4 teaspoon sea salt

1 cup sugar

1/2 pound butter (2 sticks) cold salted butter cut into small pieces

1/2 cup dried cranberries

1 Tablespoon finely grated orange zest

1 egg

1/2 cup 2% cold milk

1 Tablespoon orange juice

Turbinado sugar

Directions:

1. Preheat the oven to 350 degrees. Line 2 jelly roll pans with parchment paper or Silpats (I use Silpats and LOVE them). 2. Stir together the flour, baking powder, salt, and sugar. Mix well.

3. Cut in the butter using a pastry blender or 2 forks until the butter is the size of small peas.

4. Add dried cranberries and orange zest and toss well.

5. Whisk together the egg, milk, and orange juice. Stir this into the dry ingredients, and GENTLY mix until the dough comes together and everything is well moistened.

6. Divide the dough in half and form each half into a ball. On a lightly floured work surface, pat each ball into a flat 7 inch circle. Roll out each circle until it is 3/4 inch thick. With pizza cutter, cut each round into 8 wedges.

7. Arrange the wedges in the parchment paper or Silpat lined pans without crowding(this is really important as these rise really well and they will end up touching and not toast on the edges). Sprinkle each scone with Turbinado sugar and bake for 20 to 25 minutes until golden brown and firm to the touch.

Crunchy-Top Vanilla Scones| Dinner Recipes | Best Recipes | Babble (babble.com)

Pumpkin Spice Latte

challengeu2cook — Sun, 18 Nov 2012 14:31:05 +0000

I am sure it doesn’t come to a surprise I am posting a recipe for a coffee drink. Most of you know and appreciate my love affair with this enveloping drink. Ever since I was a little girl, I had a fascination with it. I used to love helping my Grandma Taylor make her morning coffee. We would fill the percolator and listen and wait! As soon as it was time, my Grandma would pour herself a cup in her Corning Ware Crazy Daisy cup and take a cup to my Grandpa. She would then make a wonderful concoction of a little bit of coffee mixed with a lot of milk and sugar! We would sit at her kitchen table sipping our cup o’ joe, talking and laughing! I loved those days.

Over second and third cups flow matters of high finance, high state, common gossip and low comedy. Coffee is a social binder, a warmer of tongues, a soberer of minds, a stimulant of wit, a foiler of sleep if you want it so. From roadside mugs to the classic demi-tasse, it is the perfect democrat. ~The New York Times, 1949

I love this quote. I think of it often in the silence of my morning coffee. I image sharing it with my Grandma. And just like old times, together we would sit at the kitchen table sipping our coffee, talking and laughing.

Enjoy and Happy Cooking,

Vonnie

Ingredients:

2 Cups Milk: 2 Tablespoons Canned Pumpkin (not pie mix)
1-2 Tablespoons Sugar: 1/2 teaspoon Pumpkin Pie Spice
1 Tablespoon Vanilla: 1/2 cup hot brewed coffee; Garnishes:
Whipped cream: Dash pumpkin pie spice

Direction:

In 2-quart saucepan, heat milk, pumpkin and sugar over medium heat until hot (do not boil). Remove from heat. Stir in 1/2 teaspoon pumpkin pie spice, the vanilla and coffee.

Pour into 2 large mugs. Garnish each with whipped cream and a dash pumpkin pie spice.

Pumpkin Spice Lattes and Other Healthy Pumpkin Products (savings.com)
pumpkin pie bars (tutti-dolci.com)

Beer Braised Beef with Fall Vegetables

challengeu2cook — Sun, 16 Sep 2012 19:09:26 +0000

When the air turns a little crisp here in Michigan I grab my box labeled Fall Recipes. This is my most meals this time of year. I love to braise beef. It is a wonderful way to turn an inexpensive piece of meat into a moist and tender dinner with a huge outcome of flavors and praise! I also like to use our local brew-pubs in-season beers. My favorite is the Pumpkin Ale. If you don’t have a brewery close by Guinness is a great choice. Also, I have used Blue Moon Belgian-Style Wheat Ale.

As with most stews, this is great the first day, but even better the next. I love to serve this with a nice salad and thick bread. My friend Sue Ford’s Oatmeal Bread is perfect. (Recipe is in the archives)

Enjoy and Happy Cooking,

Vonnie

Ingredients:

3 tablespoons all-purpose flour

1 1/2 tablespoons canola oil

1 (2 pound) boneless chuck roast, trimmed

1 teaspoon salt, divided

1/2 teaspoon black pepper

1 cup fat-free, less-sodium beef broth

4 garlic cloves, crushed

1 (12-ounce) bottle dark beer

1 bay leaf

3 carrots, peeled and cut diagonally into 1/2-inch-thick slices

3 parsnips, peeled and cut diagonally into 1/2 inch thick slices

3 small turnips, peeled and cut into wedges *

1 medium onion, peeled and cut into wedges

1/4 cup chopped fresh flat-leaf parsley

Directions:

Preheat oven to 300°.

Place flour in a shallow dish. Heat oil in a Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 teaspoon salt and pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth and next 3 ingredients (through bay leaf), scraping pan to remove browned bits; bring to a boil. Cover and bake at 300° for 1 1/2 hours. Add carrots; cover and cook 25 minutes. Add remaining 1/2 teaspoon salt, turnips, parsnips and onion; cover and cook an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.

Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Skim fat off of broth or try this great tip. (Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes fat will rise to the top. Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat). Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 tablespoon parsley.

* Note……If you have never tried turnips, try them. They are wonderful, especially in this recipe but if you just aren’t a fan you can substitute 3 Yukon potatoes peeled and cut into wedges.

Fall Beef Stew (livelifewholesome.com)
Hearty Beef and Barley Soup (fabulousfamilyfood.wordpress.com)

A Walk Down Memory Lane

challengeu2cook — Sat, 04 Aug 2012 01:56:10 +0000

Original post: July 16,2010

When I found the grocery list this morning at my local market I thought it would be fun to share with all of you since that was my intention when I started Chellengeu2cook. I read the list and my mind went back in time probably 14 years. I had been invited to my very first Pampered Chef party and the consultant made this dinnertime salad. Needless to say, I had to buy the Busy Mom’s cookbook. I used to make this for summer lunches when we lived in Ohio, but haven’t made it once in the 9 years we have lived in Michigan. Funny how the mind works isn’t it? Anyhow, I hope you enjoy! Mark and I had it for lunch today and it was delightful. Just as I remembered! From the list I used sausage, potatoes, onions, Dijon mustard, sour cream and good beer. Not Bad!!
Hope you enjoy and Happy cooking,
Vonnie

PS…Share your recipes you came up with for the latest grocery list!

From The Pampered Chef Busy Mom’s Cookbook, 1996.
Opening page:
This book is for all the mothers, fathers and caregivers who make careful, loving meal preparation part of their busy lives… and for the thousands of Pampered Chef Kitchen Consultants who help make the lives of everyday cooks a little easier and a lot more fun. Doris Christopher, Founder and President.

Meat”n” Potato Salad
1 pound smoked sausage cut into 1/2 inch thick slices ( I used a pre-cooked Italian sausage)
1 pound small red potatoes, cut into 1/2 inch cubes (I used white potatoes)
1 1/2 cup chicken broth
1/2 cup sour cream
2 TBSP. cider vinegar
2 TBSP. mayonnaise (I used Miracle Whip)
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
1 large green bell pepper, diced
1/2 cup red onion chopped

Place sausage, potatoes and chicken broth in a large frying pan. Bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until potatoes are tender, about 10 minutes. Meanwhile combine sour cream,vinegar,mayonnaise,mustard,sugar, and salt in a 2 qt bowl. Set aside.
When sausage and potatoes are finished cooking, drain and let cool slightly, about 5 minutes. Add sausage, potatoes, bell pepper, and onion to sour cream mixture. Toss to coat. Serve warm or cold.
Yield: 4 servings

Grandma Taylor’s Cabbage Rolls

challengeu2cook — Thu, 02 Aug 2012 15:36:08 +0000

an·tic·i·pa·tion

noun

1.the act of anticipating or the state of being anticipated.

2.realization in advance; foretaste.

3.expectation or hope.

4.previous notion; slight previous impression.

5.intuition, foreknowledge, or prescience.

Origin: 1540–50; (< Middle French ) < Latin anticipātiōn- (stem of anticipātiō ), equivalent to anticipāt ( us ) (past participle; see anticipate) + -iōn- -ion

Why did I start my blog off with the definition of anticipation?

To enrich my readings vocabulary?

Sure…but I am confident you already frequent this word in your daily life.

To educate you in the origin?

Ok….I do love finding the derivation from a source.

To make my readers wait just a few more seconds for my most requested recipe?

YES!!

SO…..here it is the most requested recipe. When I make these or my mother makes these for parties everyone asks “Can I PLEASE have the recipe?”

BUT…before I divulge the secret, I have to tell you how this recipe started in my family.

Here goes….

As you have read in my other posts, I had the most wonderful Grandma in the world. She was smart, and funny, and beautiful. I loved her with all my heart and I wanted to grow up to be just like her. She worked in the Trumbull County Recorders office. Anything that when through the courts, crossed my Grandmother’s desk and she recorded it in huge ledger books. I used to love to go to her office. Anyhow…

She was friends with the”local” celebrity Norma Antenucci. Norma had a local cooking show back in the 60′s, and she published a cookbook called “Norma presents….. a collection of her favorite recipes. (I have my Grandma’s signed copy)

My Grandma would make these cabbage rolls when I was growing up and it was always a big family favorite. My mother carried on the family tradition after my Grandma passed. And now it is my turn.

My family isn’t one of those richly ethnic families with great traditions passed down generation to generation. I always dreamed of being in a family that was so lucky . But I do have some stories and recipes that come close. We were a very close family and I always loved my Sunday’s with my Grandma and Grandpa Taylor.

I hope you love this recipe as much as I do and my family does. And I would be honored if it became one of your traditions and much-anticipated recipes in your repertoire.

Hope you enjoy and Happy Cooking,

Vonnie

Grandma Taylor’s Cabbage Rolls

Ingredients:

1 pound ground beef

1/2 pound pork sausage or ground pork

3/4 cup raw rice

2 eggs, slightly beaten

1 1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic salt

1/8 tsp. celery salt

1 large head cabbage

1 large can sauerkraut, drained

1 can tomato paste diluted with 3 cans of water.

Directions:

Cook head of cabbage, core side up, in saucepan with about 2 inches of water. Cover. Steam just long enough for the leaves to become pliable and easily removed. Cut off tough core at bottom of leaf.

Combine meat, raw rice, slightly beaten eggs and seasonings.

Place a large spoonful of meat mixture on cabbage leaf and roll leaf starting at the bottom end of leaf. Tuck under the sides to give packaged look. Make as many rolls until you’ve used all the meat mixture.

Make a layer of sauerkraut in bottom of roasting pan. Place a layer of cabbage rolls on top of kraut. Repeat until all cabbage rolls are used and end with sauerkraut on the top. Pour tomato sauce over all. Cover tightly. Bake in a moderate oven 350 degrees for about 1 1/2 hours.

My Grandma and my mother always serve these with Mashed potatoes.

*I have also done this recipe in the crockpot and it comes out perfectly.

Summer Time Strawberry and Nut Salad with a Vanilla Bean Vinaigrette

challengeu2cook — Mon, 25 Jun 2012 20:34:46 +0000

This morning I woke up realizing “Today is the first day of my summer break! I am home… Well, that isn’t going to stop me.” I got my chores done early, I made myself a glass of sweet tea, I suited up in my beach attire, and grabbed my sandchair….”WAIT…. no beach or ocean?….No worries”. I grabbed my Ipad, set up my sandchair in the middle of my patio, sweet tea in hand, chicklit beach book in the other and I was off to the “beach”!

“Except I don’t smell fresh ocean air. I smell the remnants of my dogs morning feeding that didn’t get picked up(if you know what I mean), and I don’t hear seagulls or waves crashing….WAIT!….I have Ambiance on my Ipad!… I hear waves and seagulls!! I have a sweet tea, a sandchair and a smutty book… Still no sand, but the bricks are hot and it’s a sunny day with a breeze…..EXCEPT… The neighbor kids are riding their bikes and ringing their bike bells yelling, “Shut up, I’m telling!”…NO!!…I am at the “beach”! I hear the waves and seagulls, I smell my suntan lotion, and I feel the heat of the sun…BEEP, BEEP, BEEP… What is that? Is that a delivery truck? ….DING, DING, DING….SHUT UP!!….I’M TELLING!!…MOM!!!……. What’s that odor? Oh yea….Stupid Dogs! …. OMG!!!…. Was that a frog that just hoped by my feet?…. MOM… I’M TELLING…. DING, DING, DING!!!

AWWWWWW……

OK….

I am not at the beach….I am on my patio, hearing sounds and smelling odors that do not resonate from the beach….BUT I am thinking of summer time recipes and most importantly recipes that are easy to put together, but really pack a punch of different flavors and “challenge” me to try different ingredients together!”

This salad is your canvas. Add your own colors and make it your own! It’s the delectable match. If you want, add some grilled chicken, steak or a fresh crab cake. It’s perfect!

PS….this dressing is to die for!!

Enjoy and Happy cooking,

Vonnie

Salad:

5-6 cups Mixed Greens of your liking

1 Pound strawberries, washed, hulled, and sliced

1/2 cup nuts( almonds or macadamia nut work best) chopped

1 handful of white chocolate shavings

Vanilla Bean Vinaigrette:

Ingredients:

1/2 lb. unsalted butter

2 1/2 oz. brown sugar

2 oz. honey

1 vanilla bean

1 tsp. vanilla extract

2 1/2 oz. olive oil

Directions:

In a large serving bowl, place washed and spin-dried greens. Toss in sliced strawberries and chopped nuts. Meanwhile in a saucepan melt butter over medium-low heat and stir in brown sugar and honey. Split vanilla bean in half and core (use the pulp only). Transfer butter mixture and vanilla pulp to a blender. Add vanilla extract and pulse for 2 minutes. Slowly add olive oil, pulsing to incorporate. Return to saucepan and keep over low heat until ready to use.

Dress salad with vinaigrette and top with white chocolate shavings and choice of meat if desired.

Strawberry and watermelon salad with orange blossom syrup (saffronandhoney.com)
Summer Fruit Salad with Coconut Whipped Cream (livelearnloveeat.com)
Strawberry Pecan Salad (stealsdealsandsqueals.com)

ChallengeU2cook

Irish Corned Beef Potato Skins

Slow Cooker Beef and Pepper Sandwiches

Creamy Potato and Broccoli Soup

Directions:

Golden Granola

Cranberry Orange Scones

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Beer Braised Beef with Fall Vegetables

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A Walk Down Memory Lane

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an·tic·i·pa·tion

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Directions:

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