Two Thumbs Up for the Sweet & Sour Sausage

Okay, I created the recipe that my sister-in-law, Jan recommended last night. I have to say it was totally awesome!!!! A definite must try. I used Jasmine rice with mine. You can get the recipe below on my January 13th post. Let me know if you make this delicious recipe.

Sweet & Sour Sausage

My sister-in-law shared this recipe with me so I am passing along. It sounds very tasty and I am anxious to try it out. I will probably use a red or yellow pepper rather than green. I just prefer the overall taste of those. Let me know if you try this recipe and what you think.

SWEET & SOUR SAUSAGE

1 green pepper, sliced 1/2 tsp. ground ginger (Can be omitted)
1 medium onion,sliced 1 Tbsp. vinegar
1lb.Eckrich smoked sauage, 1 Tbsp. soy sauce
cut into 3/4 inch pieces 1/2 c. apricot preserves
1 Tbsp.butter 1 cup pineapple chunks (with juice)
1 Tbsp. cornstarch Hot cooked Rice

Cook green pepper, onion and sausage in butter for 5 minutes
Combine cornstarch and ginger; stir in vinegar.
Add soy sauce and preserves. Stir into sausage mixture.
Heat over low heat until sauce thickens. Stire in pineapple & juice.
Heat until hot. Serve over rice. Makes 6 servings.

Simple and very tasty.

Slow Cooker Beef Bourguignon

I am so all about convenience when it comes to cooking. I love creating different kinds of dishes but I also like to make it easy on myself. The older I get the less I like standing in the kitchen. So, the next best thing to making a wholesome meal that requires a lot of time is using a slow cooker.

I have so wanted to make the famouse French dish Beef Bourguignon but I do not have a Dutch oven. I suppose I could use some of my stoneware but I really wanted to try this dish using my slow cooker. So, I set out and created my own dish using some ideas from the Barefoot Contessa and did some change ups with what I had on hand.

Here is my version:

2 1/2 - 3 lb beef chuck roast (I purchased mine from Fresh Market as their beef is to die for)
Kosher salt
Black pepper in the grinder
1/2 lb carrots (I used a 1/2 bag of the small carrots ready to eat)
4 stems of celery cut up
1 onion sliced
2 cloves of fresh garlic sliced
1/2 bag of gourmet new potatoes
4 sprigs of fresh Thyme
2 TBSP of ketchup
1/2 cup brandy
1 cup good red wine
2 1/2 cups beef broth

Salt and pepper chuck roast and place in crock pot. Put vegetables in pot and add brandy, wine, and beef broth. Add ketchup and stir. Place fresh Thyme on top and cover pot. Let cook until done. This dish will not disappoint you! Serve with fresh yeast rolls and side greens. Enjoy!!!!!

Baked Chicken

You will need a Pampered Chef large rectangle bar pan to create this recipe so that clean-up is a snap.

I use one package bone-in chicken thighs and one package chicken wings thawed. Sprinkle with Lawry's seasoning on both sides of each chicken piece. Don't over do it but make sure you cover the skin. Bake in a pre-heated 400 degree oven for one hour. I promise this chicken is to die for! Serve with your choice of sides.

Lemon Bars

I just had to test the recipe from allrecipes.com for lemon bars. I squeezed four real lemons for the juice. This is fantastic and a very refreshing dessert!

Ingredients
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted

4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2.In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3.Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4.Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Marinated Pork Medallions

My sister-n-law sent a recipe that she said I could share on my blog. It sounds so yummy! I can't wait to try it out.

Marinated Pork Medallions

1/2 cup packed brown sugr
1/2 cup Italian salad dressing
1/4 cup unsweetened pineapple juice
2 Tbsp.soy sauce
Pork tenderloin, cut in 3/4 slices.

In small bowl, combine the brown sugar,salad dressing, pineapple joice and soy sauce.
Pour 1/2 marinade into a large resealable plastic bag. Add the pork, seal bag and turn to coat.
Refrigerate overnight.

Next day: Drain Pork from marinate. (Now is where I changed from the recipe,they just baked or grilled the pork)
tomatoes
green pepper
onion.
Put pork on Bar-B-Que long sticks, alternating items, about 3 piece pork to each.
Grilled out until Pork done. Doesn't take long, and the other stuff doesn't fall off

Served with Corn on the cob.

Sauteed Kale

I had a 1/2 bag of leftover kale and couldn't decide what to do with it. I used the first half of it to make a delicious soup a few days ago. I ended up coming up with the following recipe and it turned out quite well.

1/2 bag pre-washed kale
2 cloves garlic (peeled and sliced)
1 can 14 oz chicken stock
salt
pepper
3 tablespoon olive oil
1 tablespoon red wine vinegar

Pre-heat oil in frying pan and saute garlic. Cook about 2 minutes. Add kale, stock, salt and pepper. Let simmer on high until liquid is almost evaporated. Takes about 5 minutes or so to cook. When done sprinkle the red wine vinegar over the kale and serve.