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Posts Tagged ‘Main’

Bubble Up Pizza

Posted in Cooking, tagged , , , , , on November 5, 2011| 22 Comments »

I found this recipe and a great new blog on Pinterest.  I had never heard of this blog before but now I am hooked!  The name is Plain Chicken and there is a funny story behind the name so go check it out as soon as you can!.  She is a fellow Southerner and the food on her site looks so good.

Bubble Up Pizza is easy, good, and the recipe makes a huge pan.  In fact, there was enough for two suppers for C and I and 2 lunches for me.  That is a lot of food from one pan.  The original recipe says to use the pizza toppings of your choice so I chose ground beef, Italian sausage, onions and green peppers, but the there are many, many combinations you can try.  Have fun with it and see what you can come up with.

2 cans (12oz. each) golden layer buttermilk biscuits

1 jar (15 oz.) pizza sauce

2 cups shredded mozzarella cheese

1/2 lb. lean ground beef

1/2 lb. Italian sausage

1 bell pepper, diced

1/2 medium onion, diced

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Cook the ground beef, sausage, pepper and onion until the meat in thoroughly cooked and the veggies are soft. 

Preheat oven to 375 degrees and spray a 9×13 inch baking pan with non-stick spray.  Cut the biscuits into quarters and place in a large bowl.  Toss the biscuits with the sauce.  Add the pizza toppings and half of the cheese.  Toss until well blended.

Pour the mixture into the prepared baking dish and top with remaining cheese.  Bake for 25-30 minutes or until biscuits are done.  This is enough for a whole meal so I just served mine with some fresh chopped veggies on the side.

 

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Join me and some other wonderful cooks over at Miz Helen’s Full Plate Thursday.

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Southern Plate’s Deep Dish Pizza

Posted in Cooking, tagged , , , , , on August 13, 2011| 22 Comments »

For this month’s version of the Southern Plates-Picture Perfect Cooking project, I have changed sources just a little. This recipe is from her website instead of her book, but I had to show you all this one.  It is so so good!  I made it one Monday night and took it to my in-laws and they said that I could make it again any time I wanted to! 

To save a little time that night, I cooked the meat, onion & pepper mixture the day before and stored it in the fridge until I needed it.  This is a great weeknight meal with a salad on the side.  Enjoy!!

1 lb. ground beef

1 lb. Italian sausage

1 tbsp. vegetable oil

1 medium onion, chopped

1 bell pepper, diced

15 oz. jar pizza sauce of your choice

2 tbsp. Italian seasoning

1 cup all-purpose flour

1/2 tsp. salt

1/8 tsp. black pepper

1 cup milk

2 eggs

1 tbsp. olive oil

8 oz. shredded mozzarella (Italian cheese blend is good, too)

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In a large skillet over medium-high heat, cook the peppers and onions in the vegetable oil until they just start to soften.  Add the ground beef and sausage; cook until there is no pink left in the meat.  Drain off the fat if necessary and then pour in the pizza sauce and Italian seasoning.  Stir to make sure the sauce and seasoning are completely combined and set aside.

Preheat the oven to 350 degrees.  Spray a 13×9” baking dish with non-stick spray.  Spread the shredded cheese over the bottom of the pan.  Then layer the meat/pepper mixture over the cheese.

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In a separate bowl (one with a pour spout if you have it), combine the flour, salt, pepper, milk, eggs, and olive oil.  Stir until just combined.  Pour over the meat and cheese as evenly as possible

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Bake for 30-35 minutes and enjoy!

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Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.  I linked up this recipe and there are many other wonderful dishes from other bloggers, too!

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BBQ Ribs

Posted in Cooking, tagged , , on July 30, 2011| 16 Comments »

If someone asked me to pick my favorite meat dish, more than likely I would choose BBQ pork ribs.  I almost always order that when C & I eat at “steak house” type restaurants and I usually enjoy them.  I have wanted to try to duplicate that taste at home, but it is hard to find baby-back ribs at my local groceries.  I guess that most of them end up at restaurants instead.

Right before Memorial Day weekend, our local Kroger advertised baby-backs on sale no less.  I made a quick trip to the next town on my lunch break to purchase some and, wouldn’t you know, I managed the get the very last package that was in the meat case.  Whew, that was close!

The basis of this recipe was on Kraft’s website and I altered it to suit my taste.  I ended up overcooking them just a little because I wanted to make sure they were done.  Next time, I will cut the cooking time down by about 5 or 10 minutes and just go by the instant-read thermometer.  The recipe below will show the altered cooking time, not the time I used for this recipe.  Just remember to check them with a meat thermometer and you will be fine.

1 rack baby-back ribs

BBQ rub & sauce of your choice

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Preheat your grill to medium heat, about 425 degrees.  Slice off the silver skin (the white membrane) from the back of the ribs.  This is just connective tissue and will get tough when it is cooked.

Liberally rub the ribs with the seasoning.

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Place the ribs on a large sheet of aluminum foil and then cover with another sheet of aluminum foil.  Fold up the ends of the foil so the ribs are encased in a foil bag leaving one short end open.  Pour one cup of water into the foil bag and close up the last side leaving just a small hole for steam to escape.

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Place the ribs on the preheated grill and cook with the lid down for 40 minutes.

Remove the ribs from the foil, but be careful of the remaining water because it will be really hot!  Spread the sauce over the ribs and cook for 10 more minutes or until the internal temperature of the ribs is at least 160 degrees.  Take them off the grill and let rest for 15 minutes, slice, and enjoy!  Don’t forget your napkin!

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Grilled Pork Tenderloin

Posted in Cooking, tagged , , on July 23, 2011| 16 Comments »

I am a big fan of pork, whether it is pork chops, shredded pork BBQ, baked ham, or this simple recipe.  I came up with this one on my own so it is REALLY easy!  Ha!  I am not the person who usually comes up with the recipes, I just cook them.

This one is my little creation with just three ingredients and about an hour of your time needed.  That’s not too bad, is it?

Pork tenderloin, approx. 1-1.5 lbs.

Montreal grilling seasoning

BBQ sauce of your choice (I want to try to make my own sometime.)

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Season the loin with the grilling seasoning.  Preheat your grill to medium (about 375 degrees) and then prepare it for indirect heat.  My grill has three burners so I left the middle and the right side on medium and turned the left burner to low-medium.  Then I put the pork loin on the left side.

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Grill the meat for about 15 minutes then turn once, and only once.  I have learned in my limited grilling experience that the fewer times you touch the food, the better it will be.  Also, use tongs to turn it, not a fork.  When you stick the meat with a fork, you will lose the good juices.

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Cook for about 10 more minutes, then apply the BBQ sauce and cook for about 5 minutes more.  Using this method, the sauce won’t burn and become hard.

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Let the meat rest for about 20 minutes then slice and enjoy!

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Please join me over at Miz Helen’s Country Cottage for her Full Plate Thursday feature.

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Slow Cooker French Dip Sandwiches

Posted in Cooking, tagged , , on July 9, 2011| 21 Comments »

I am always on the look-out for slow cooker meals that my family will enjoy.  This recipe was featured on one of the best cooking blogs out, Our Best Bites, way back in February of 2008.  I just found it recently and decided to give it a try.

This is so easy, so good, and can feed about 6 or 7 people with one batch.  The only thing I changed was that the recipe called for red wine and we don’t partake so I didn’t have any to use.  I used more beef broth, but next time I may substitute some steak sauce or BBQ sauce for the wine for a little extra kick.

Also, if you have the time and patience, (I didn’t this time), let the leftover cooking juice set for a while and spoon the fat out.  It makes a great au jus for dipping the sandwiches.  I did pour a little of the juice on the sandwiches as I was putting them together.

Beef chuck roast, approx.. 3 1/2 lbs.

16 oz. beef broth

10.5 oz. French onion soup

6 oz. red wine

1 tsp. garlic powder

Salt & pepper to taste

6-7 hoagie rolls

Sliced provolone cheese

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Trim the excess fat off of the roast and season meat on all sides with salt and pepper.

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Pour beef broth, onion soup, red wine, and garlic powder into a slow cooker and place beef roast in liquid.

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Cook on low for 6-8 hours.  Take beef out and let it rest, covered with aluminum foil, for about 15 minutes.  Slice or shred the beef and return to the slow cooker on low or very low for 30 minutes.

Lightly toast the rolls and evenly distribute the cheese between them.  Divide the beef onto the rolls and spoon the beef juice into small bowls for dipping.

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This recipe is linked up at Lady Behind The Curtain’s Cast Party Wednesday & Miz Helen’s Country Cottage Full Plate Thursday.

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

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