Monday, February 20, 2017

Horseradish Carrot Casserole

I've been eye-balling this recipe for a long time. It's in one of my many local cookbooks. I love horseradish, as you know my penchant for cocktail sauce, but I couldn't wrap my head around it and carrots together. I should have never had a moment's hesitation because this recipe was contributed by Carolyn H. to a food auction sponsored by the Giles County Public Library back in 2011. Mrs. H. is a wonderful cook and I have been fortunate to get to enjoy several of her dishes recently.

We enjoyed these carrots will bone-in baked pork shops and steamed broccoli. The combination was very good. The broccoli was seasoned with a little butter and salt; the pork chops were very low-key and the horseradish added a very nice twang to all of it.

Approx. 2 lbs. carrots, peeled, chopped, cooked and drained (reserve some of the liquid)

Horseradish Sauce
1/2 c mayonnaise
2 tbsp. chopped onion
2 tbsp. prepared horseradish
1/4 tsp. salt
Dash of pepper

Crumb Topping:
1/2 cup Ritz crackers, crushed
2 tsp. melted butter

Spread the cooked carrots in a small casserole dish greased with butter. 
Add about 1/4-1/2 cup of the reserved liquid. I just barely covered the bottom.
While the carrots are cooking in a small bowl mix the horseradish sauce together.
Spread the horseradish sauce on top of the carrots as best as you can. I don't know about y'all but when it comes to spreading something like this over a bumpy surface, it's like putting socks on a rooster.

Let this bake in a preheated 350 degree oven for 20 minutes. Sprinkle the crumb mixture and cook an additional 10 minutes or until the crackers brown.

Sunday, February 5, 2017

Andy's Three Meat 🐮 Chili 🐷

One of Andy's specialties is his three meat chili. It's not spicy hot but it's very meaty, simple and flavorful. And the stew meat? It's so tender it melts in your mouth. For some reason, when we fix a soup or stew, we have to make enough to feed Cox's army. That works out just fine for us because I love eating a chili dog, making frito chili pies or vacuum sealing for a night when we don't feel like cooking.

2 lbs. stew meat
2 lbs. ground beef
1 lb. sausage
2 onions chopped
46 oz. can tomato juice (will use over half the can or more)
3 jars of homegrown canned tomatoes (store bought if you have to)
1 can of tomato paste
2 cans of pinto beans drained
Lot of chili powder (see picture)

In a large pot, brown the meat and cook the onions until meat is browned and onions are tender. Drain the fat.
Add the stewed tomatoes
Add the chili powder. Yes, he uses a lot! He measures by eye.
Add the pinto beans and stir well.

Add about one half of the can of tomato juice. Let it cook at a medium boil for about thirty minutes.
At this point add more tomato juice or tomato paste if it needs thickening up a little. Let simmer until you're ready to eat.

Monday, January 23, 2017

Muffaletta Pasta Salad

The other night I fixed Classic Greek Chicken and wanted a cool pasta salad to go with it. Greek, in my opinion means olives must be in the mix. Muffaletta comes from the olive salad you find slathered on a yummy New Orleans classic muffaletta sandwich. I dug around the pantry and threw this together. The next time I fix this, you will see hard salami and deli bologna chopped up. This one is a work in progress as I'm thinking Feta cheese crumbles would have been awesome too.

2 cups dry pasta (cook per directions and drain)
1-2 cups tomatoes, chopped
1 small onion, chopped
1 jar Muffaletta salad (olive salad)
Shaved Parmesan cheese

In a large bowl mix the pasta, onions and tomatoes. Strain the olive salad mixture and reserve all of the olive oil. Pour 2/3 of the reserved olive oil in the bowl and mix thoroughly. Add salt and pepper to taste. The brand of olive salad I used was salty enough so I just added the pepper. Place in refrigerator for an hour or so before serving. If too dry, stir in reserved olive oil until it's to your liking. Top with shaved Parmesan cheese.