Picture Perfect Cooking

I have been a subscriber to Taste of Home magazine for many, many years.  The issues are always packed with delicious and simple recipes that include ingredients that you probably have in your kitchen right now.  I am also a subscriber to their on-line newsletter and that is where this recipe originated.  I tweaked it just a little and it turned out great!

I know this dish will stay in my cold weather rotation for a very long time!

2 lbs. ground beef

1/2 medium onion, chopped

8 medium carrots, thinly sliced

4 celery ribs, thinly sliced

4 14.5oz cans stewed tomatoes (I used the sliced variety.)

3 medium potatoes, peeled & cubed

2 cups beef broth

1/2 cup uncooked long grain rice

1 to 2 tbsp. salt

1 to 2 tsp. pepper

The addition of onion, carrot and celery as a base of a dish is called a Mirepoix, which is a traditional French combination of aromatic ingredients.

In a large pot or Dutch oven, cook beef, onions, carrots, & celery until the beef is no longer pink.  Add the remaining ingredients and bring to a boil.

Reduce heat; cover and simmer for 30 minutes or until the vegetables and rice are tender.  Uncover and simmer for 30 more minutes or until thickened.

This was delicious with cornbread muffins or crackers.  You can also freeze this for up to 3 months.  Thaw in the refrigerator for 24 hours.  Transfer to a saucepan and add 1 cup of water.  Cook until hot and bubbly.

Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers”

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Le Creuset.

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Check out this week’s spotlight at Eat At Home Cooks on orange veggies!

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This is my go-to everyday side dish recipe.  It is quick, easy, and only requires three ingredients that I try to keep on hand at all times.  These potatoes go with just about any meat dish and are great made on the grill as well as baked.

This is the baked version since the weather is a little too cool for the grillin’ version.  Try these and I think you will love them!  Also, you don’t have to use the grilling seasoning.  Try any kind of seasoning you like…I have used Italian seasoning, seasoning salt and black pepper, and sometimes I just used plain kosher salt and black pepper.  Adapt this to your taste!

This recipe will feed about 6 or 7 people.  I generally plan for one potato per person and one tablespoon of butter per potato.

7 potatoes

7 tbsp unsalted butter, melted

1/2 tsp grilling seasoning (You can add more if you like the taste really strong.)

Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil and spray with non-stick cooking spray.  Slice the potatoes into 8 wedges each and set aside.  Melt the butter in a large microwave safe bowl.  I set the microwave on 50% power for 1 minute.  Check the butter and microwave for an additional 30-45 seconds on 50% power if needed.  Add the seasoning to the melted butter.

Dip the wedges in the butter and place on the baking sheet.  Bake for 15 minutes and then flip the wedges over.  Bake for an additional 12-15 minutes.  (If you are only baking 2 or 3 potatoes, you will only need about 12 more minutes.  Watch them after that time so they don’t overcook and become hard and dry.)

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold

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This week’s spotlight ingredient at Eat At Home Cooks is taco seasoning.  Check it out here!

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This is my go-to “fancy” dessert for any holidays.  It is also my dad’s favorite so I try to make it for his birthday and Father’s Day as well.   

I made this cake this past Thanksgiving and C’s 5 year old cousin offered me a million dollars for my “wecipe”.  I told him that I would just make him another cake sometime.  He even tried to sell his little toy cars to pay for it.  How cute is that?!?!?

Italian Cream Cake:

1/2 cup butter, room temperature

1/2 cup cooking oil

2 cups granulated sugar

5 eggs, separated & room temperature

2 cups all purpose flour

1 tsp baking soda

1 cup buttermilk (I use the dehydrated buttermilk.  You mix the powder in with the dry ingredients and use water in place of the buttermilk itself.  It works great!)

1 tsp vanilla

1 cup chopped pecans, toasted

Preheat the oven to 350 degrees and prepare two 9 inch cake pans.  I have just recently started using Baker’s Joy spray and it is great!!!  I highly recommend it, and, no, Baker’s Joy has no idea who I am or that I am endorsing their product.  It is just good stuff.

With an electric mixer, cream butter and oil.  Add sugar and beat until creamy.  Add the egg yolks, one at a time, beating well after each addition.

Sift together the flour, baking soda and buttermilk powder.  Add the flour mixture, 1/3 at a time, alternating with the water (for the buttermilk powder), 1/2 at a time, to creamed mixture.  Stir to blend after each addition.

Stir in the vanilla and nuts.  In a separate bowl, beat the egg whites until stiff peaks form.  Fold the whites into the batter.  Pour into the prepared pans and bake for 25-30 minutes or until a tester inserted in the center comes out clean.  I have started weighing my cake pans with the batter so the layers will come out even.  Cool in the pans for 10 minutes and then turn out to cool completely.

Italian Cream Frosting:

This recipe is actually a double batch of the frosting because I wanted it really thick and creamy.  If you are not as big a frosting fan as I am, cut this recipe in half.

16 oz cream cheese, room temperature

8 tbsp butter, room temperature

1 1/2 to 2 lbs powdered sugar

2 tsp vanilla

1 cup chopped pecans, toasted

Beat the cream cheese and butter until smooth.  Add the sugar slowly and mix well.  Stir in the vanilla. 

To assemble the cake:

Place one cake layer on a plate and line the edges with wax paper strips for easy clean-up of drips.

Spread a thick layer of frosting on the cake and sprinkle with half of the chopped pecans.

Place the other cake layer on top and spread the remaining frosting over the top and sides of the cake. Pull out the wax paper strips.  Sprinkle the rest of the pecans on the top.

Here is a photo of the one I made for C’s family Christmas dinner this year.  I “fancied” it up a little!

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