Anderson Stew

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” quotes inspires you to do something great.  Enjoy the read and photos, try the recipe, share your thoughts, and have fun with the challenge this month!

ANDERSON STEW

2/3 cup dry cranberry beans

2/3 cup dry black beans

10 oz. beer

1 packet chicken flavored Ramen noodle seasoning

2 cups chicken broth

1 tbsp. butter

1 large onion, diced

3 stalks celery, chopped

4 medium carrots, peeled and sliced

2 smoked sausages

½ lb. hickory smoked grilled chicken

½ cup uncooked rice

1 tsp. Italian seasoning

½ tsp. garlic salt

½ tsp. chili powder

¾ tsp. cumin

Cover beans by an inch with water and bring to a boil.  Boil for five minutes and turn off heat.  Let stand for one hour.  Drain and rinse beans. In large Dutch oven, sauté onions and celery in butter until onions are golden (about 10 minutes).  Pour in beer and add Ramen noodle seasoning; stir until dissolved and well blended. Add chicken broth, carrots, beans, rice, Italian seasoning, garlic salt, chili powder and cumin.  Bring to a boil, reduce heat, cover and cook for 1½ hours, stirring frequently. Add sausage and chicken and cook for 1 hour, or to desired thickness. Serve with your favorite biscuit or rolls.  

.Food For Thought:  Soup is for the soul what stew is for the appetite.  When we are sick we crave soup to make us feel better.  When we are hungry we need a stew to fill our belly.  There is no wrong way to make a stew. Want it thicker, add ¼-½ cup of instant potatoes

Cheers,

  

Quiche

Crackerberries Quiche

Single crust pastry

          1 cup all-purpose flour

          2/3 cup Crisco

          ½ tsp. salt

          4-5 Tbsp. ice water

Cut Crisco into flour and salt until small pea size crumbs are formed. Add enough ice water to moisten dough and roll out on floured surface into flat round disk.  Place into pie plate and flute the edges.

Preheat oven to 350º

Quiche ingredients

          ½ lb. bulk sausage, cooked and grease drained off

          ½ cup chopped onion, sautéed

          3 Chile peppers, finely sliced

          1 cup Kale, sautéed until wilted

          4 eggs, beaten

          1 cup milk

          1½ cup shredded cheddar

          1 Tbsp. herbs de Provence

Cook sausage, sauté onions, kale and Chile peppers.  Combine all ingredients in large bowl and stir well.  Pour into prepared crust and cook in preheated 350º oven for 45-50 minutes.  Let cool 10 minutes before cutting.

© Crackerberries 2016

Sausage Potato Soup

Sausage Potato Soup

4 large russet baking potatoes, peeled and diced

2 cups chicken broth

1 medium onion, peeled and chopped

2 cloves garlic, minced

½ lb. bulk sausage

1 can cream of chicken soup

½ cup milk

1 cup frozen chopped spinach

1 tsp. thyme leaves

1 tsp. celery salt

1 tsp. black pepper

½ tsp. red hot pepper flakes

In Dutch oven or large kettle, cook potatoes in chicken broth until tender (15 minutes or so). While potatoes cook, brown the sausage in a medium skillet. (I made little meatballs with the sausage.) Remove from skillet and set aside. Sauté onion and garlic in sausage grease for about 5 minutes. Once potatoes are tender, using a slotted spoon, scoop out 1-1½ cups of potatoes and place in large bowl to mash.  Add cream of chicken soup, milk, spices, mashed potatoes, and sausage to Dutch oven and bring to a gentle boil, stirring often. Sprinkle spinach over top and cover. Simmer just long enough to heat up the spinach. Stir gently and serve.

© Crackerberries 2014

Breakfast Taco Bowls

Breakfast Taco Bowls

4 eggs

2 flour tortillas

½ onion, chopped

½ green pepper, chopped

2 oz Jimmy Dean bulk sausage

1 cup shredded cheese, preferably cheddar but mozzarella works too

2 tbsp parmesan cheese

1 tbsp bacon bits

Texas Pete

Preheat oven 400°

Place flour tortillas in baking dishes.

Cook sausage in skillet with onions and green peppers until no longer pink and onions and peppers are tender.

Place ¼ cup of cheese in bottom of each tortilla.  Divide the sausage mixture between the two bowls. Pour eggs over top and sprinkle with remaining cheese and bacon bits.  Bake in preheated oven for 10-13 minutes until eggs are set. 

Serve with fresh fruit or hot sauce.

© Crackerberries 2013



Breakfast Roll

Super Sunday Breakfast Roll

Make the dough ahead of time.  I usually make up a batch, separate it and put it in quart size freezer bags.

Dough (Bread machine)

 

1 egg

¾ cup water (70°-80°)

¼ cup butter flavored Crisco

¼ cup dry milk powder

¾ tsp salt

1½ cup all purpose flour

1½ cup whole wheat flour

¼ cup sugar

2¼ tsp yeast

Stuffing

3 eggs

1¾ cups shredded cheddar

3 drops Texas Pete

4-5 oz bulk sausage

Combine all ingredients (starting with wet items first and ending with yeast last) in bread machine.  Make a small well in the top of the dry ingredients for the yeast.  Select the dough setting (this typically takes an hour and 20 minutes so plan accordingly). 

Preheat oven to 375°.

Roll out dough on floured surface to 10x18 inch rectangle.  Let it rest while preparing ingredients.

 

In small skillet, fry sausage until no longer pink.  Drain on paper towels. 

In small bowl combine eggs, Texas Pete and 1½ cups cheese.  Spread egg mixture over dough and sprinkle with sausage.  Roll up and pinch ends together.  Sprinkle with remaining cheese.  Bake 375° 20 minutes.  Let cool slightly before slicing into 2 inch rolls.

© Crackerberries 2012

Hot Pepper Sausage Corn Cakes

Hot Pepper-Sausage Corn Cakes w/Honey Lemon Butter

These are great for any meal of the day... even just a snack.

¾ cups Jimmy Dean hot breakfast sausage, cooked; reserving grease
1 cup self-rising buttermilk corn meal

½ cup whole wheat flour

2 Tbsp sugar

1 tsp kosher salt

1 tsp fresh ground pepper

½ tsp baking soda

¼ tsp baking powder

¼ tsp cayenne pepper

1 ¹/₃ cups buttermilk (1½ tbsp lemon juice and top off with whole milk)

3 medium eggs, slightly beaten

1 medium onion, diced

2 Chile or jalapeno peppers, finely chopped

1½ cups frozen corn

Cook sausage in cast iron skillet, crumble as it cooks.  Remove sausage; set aside to cool.  Cook onion, peppers and corn in reserved sausage grease until lightly browned (5-7 minutes).  Remove from skillet and cool.

In medium bowl combine flour, cornmeal, sugar, salt, pepper, baking soda, baking powder and cayenne pepper and mix well. 

Combine eggs and buttermilk and pour over dry ingredients.  Stir just to combine and moisten.    Fold in cooled sausage, corn, onions and peppers. 

Grease large skillet and pour ¼ cup portions onto skillet or grill.  Cook cakes until golden brown on edges (2-3 minutes), flip and cook an additional 1-2 minutes.  Serve warm drizzled with honey lemon butter.

Honey Lemon Butter:

½ cup butter

½ cup honey

1½ lemon zest

Melt butter in small pan, whisk in honey and lemon zest; spoon over corncakes.  Store leftovers in fridge and re-heat in microwave.

© Crackerberries 2012

Sausage & Zucchini Stuffed Pork Loin Roast

1½-2 lb Pork Loin Roast

½ lb bulk sausage

2 cups bread crumbs

1½ cup shredded zucchini

½ cup chopped onion

1 tsp garlic powder

1 tsp onion powder

1 tsp thyme

1 tsp Italian seasoning

1 tbsp extra virgin olive oil

Preheat oven to 350º.

Cook sausage and onion in large skillet until sausage is no longer pink; add zucchini and cook 3-5 minutes longer; do not drain.  Add bread crumbs, garlic powder and thyme and mix well.  Let cool slightly.

To butterfly pork roast place fat side down; starting at the thickest edge, slice horizontally through the meat stopping 1½ inch from the opposite side so that the roast will open like a book.  Pound the open roast with a mallet to flatten to about 1½ inches and remove any fat.

Spread cooled mixture evenly on cut side of roast; roll starting with long end, jelly roll style.  Secure with string.  Rub roast with olive oil and sprinkle with onion powder and Italian seasoning.  Place in lightly greased roasting pan and bake at 350º for 1½ hours.  Cool slightly before slicing.

© Crackerberries 2011

Sausage Pasta Bake

1 lb Italian sausage

16 giant pasta shells

1 onion, chopped

1 clove garlic, minced

1 cup stewed tomatoes

2 cups pasta sauce

1 cup fresh baby spinach

1 cups ricotta cheese

1 tbsp fresh chopped basil or parsley

¼ cup parmesan cheese

½ cup shredded mozzarella

Cook shells according to package instructions; drain, set aside.  Remove sausage from casing, crumble and cook in large skillet until browned; add garlic, onion and spinach and cook 5 minutes.  Add stewed tomatoes and half of the pasta sauce, heat just to warm.

Pour remaining sauce in bottom of lightly greased casserole dish. Combine ricotta, parmesan and basil and mix well.  Stuff shells with cheese mixture and place in casserole; spoon sausage mixture over top. 

Bake at 350º for 30 minutes; sprinkle with mozzarella cheese last five minutes.  Let stand ten minutes before serving.

© Crackerberries 2011

Big Boys Breakfast Casserole

This is also known as Moo-Chi-Pig Casserole that was posted two years ago. With the garden growing weeds faster than the veggies, my time spent in the kitchen is not as often as I would like.  I do plan to get some canning recipes on as soon as I start harvesting.  Stay tuned and enjoy this favorite recipe that hubby takes to share with his co-workers.

1 lb mild bulk pork sausage
1 16 oz pkg. cooked cubed ham
1 26 oz pkg. shredded hash browns
8 oz shredded Colby and Monterey Jack cheese
4 oz shredded mozzarella cheese
¾ cup milk
1 tsp celery salt
1 Tbsp Texas Pete
¼ cup parmesan cheese
1 Tbsp bacon bits
1 dozen eggs

Cook the sausage in large skillet until no longer pink; drain grease and cool completely. Spray large baking dish or lasagna pan with cooking oil. Spread uncooked hash browns in bottom of baking dish, spreading them up the sides to create a crust if you will.

Lay cubed ham over hash brown, then top with cooled sausage. You might also add cooked onion and green pepper (optional). Top with cheeses.

In large bowl, beat eggs and add milk, parmesan cheese, celery salt and Texas Pete; mix well. Pour over casserole. Sprinkle with bacon bits.

Place in refrigerator over night. Remove from fridge 30 minutes prior to baking. Bake in 350º oven for one hour or until knife inserted in center comes out clean.

© Crackerberries 2011

HicksVille Chicken

For a one dish din-din this meal hits the spot.  Next time I will add carrots to the equation.  The gravy is awesome and the hotter the sausage the better.

2 lbs chicken (legs and thighs)

1 lb hot sausage, cut up

4 medium potatoes, quartered and peeled

4 green peppers, sliced

2 onions, chopped

2 cloves garlic, minced

2 cups chicken broth

¼ cup red wine vinegar

1 Tbsp Italian seasoning

3 Tbsp corn starch

Preheat oven to 425º.  In large roasting pan, combine chicken, sausage and potatoes; bake 425º for 20 minutes.  Add onions, green peppers.  In small bowl combine vinegar, Italian seasoning and 1 cup chicken broth and mix well.  Pour over chicken and vegetables.  Cover; reduce heat to 400º and bake for 1 hour.

Spoon meat and vegetables into serving dish and keep warm; combine cornstarch with remaining 1 cup chicken broth and stir until smooth.   Stir mixture into roasting pan with juices from chicken and vegetables and cook over medium heat until mixture thickens and bubbles.  Pour over meat and vegetables.

© Crackerberries 2011

The Un-Classic Meatloaf

With food prices sky-rocketing anything to make food go longer is a good thing.  This meatloaf recipe makes a little meat go a long ways.

¾ lb ground beef

¼ lb bulk sausage

1 large clove garlic, minced

½ cup rolled oats

¼ cup potato flakes

1 egg

¼ cup BBQ sauce

1 small onion, diced

1 tsp marjoram

Combine all ingredients in bowl and mix well.  Form into loaf in greased baking dish.  Garnish with ketchup if desired.  Bake 350º for 50 minutes.  

© Crackerberries 2011

Sausage Biscuits

Tall Cool One and I joke around about some of the things that the restaurants have “buy one get one free”. I think this was something Bojangles did. Not 100% sure. But since coming to South Carolina I’ve see more restaurants than I ever heard of while living in Maine. One thing is for sure, the south can eat. And I can simulate their specialties... sort of.


3 cups flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp garlic powder
½ tsp salt
¾ tsp cream of tartar
¾ cup butter flavored Crisco
1 cup milk
¼ cup corn meal
½ lb bulk mild sausage, made into patties and cooked



Preheat oven to 425º. Combine flour, baking powder, sugar, salt, garlic powder, and cream of tartar in large bowl. Stir to combine. Using a pastry blender, cut in the shortening until the mixture is crumbly. Make a well in the center of the mixture and pour 1 cup of milk in all at once. Stir just until moistened.

Turn dough out on well floured surface and knead the dough by gently folding and pressing for 5-6 times. Pat dough out to ½ inch thickness. Cut out 6-8 circles with large glass or biscuit cutter. Sweep through corn meal and place the circles one inch apart on cookie sheet. Bake 10-14 minutes or until golden. Remove biscuits from baking sheet.

Place sausage patty in the center of two biscuits with mustard or grape jelly. Serve ‘em up warm or wrap in wax paper to store in fridge or freezer for later use.

© Crackerberries 2009

Moo-Chi-Pig Casserole

This is a great brunch or breakfast for a crowd. Made the night before leaves your morning open to relax, enjoy your coffee and company without slaving in the kitchen. Not only that, but it’s a pretty tasty casserole. Serve as is or add salsa or ketchup.

1 lb mild bulk pork sausage
1 16 oz pkg. cooked cubed ham
1 26 oz pkg. shredded hash browns
8 oz shredded Colby & Monterey Jack cheese
4 oz shredded mozzarella cheese
¾ cup milk
1 tsp celery salt
1 Tbsp Texas Pete
¼ cup parmesan cheese
1 Tbsp bacon bits
1 dozen eggs

Cook the sausage in large skillet until no longer pink; drain grease and cool completely. Spray large baking dish or lasagna pan with cooking oil. Spread uncooked hash browns in bottom of baking dish, spreading them up the sides to create a crust if you will.

Lay cubed ham over hash brown, then top with cooled sausage. You might also add cooked onion and green pepper (optional). Top with cheeses.

In large bowl, beat eggs and add milk, parmesan cheese, celery salt and Texas Pete; mix well. Pour over casserole. Sprinkle with bacon bits.

Place in refrigerator over night. Remove from fridge 30 minutes prior to baking. Bake in 350º oven for one hour or until knife inserted in center comes out clean.

© Crackerberries 2009