Russian Cabbage Rolls

 Several years ago, someone shared a recipe for cabbage rolls with me that was different.  It had raisins and I think chili powder and cinnamon.  It was sweet and sour but spicy and aromatic.   I don't know how on earth I lost the recipe, but I recently spent days thumbing through my recipe notebook, and I couldn't find it anywhere.  

I went online to research recipes and my first efforts were frustrating beyond words.   Today, I searched again because I really wanted Russian Cabbage Rolls.  The weather is cooler than it's been and perfect for a long slow simmering meal.

I had some luck.  I altered the recipe I found. I didn't add in the cinnamon nor chili powder (neither of which the recipe included, nor did I include the green bell pepper that the author of the recipe included in hers.  And because her recipe was meant to feed an army apparently, I quartered the recipe.  I grabbed some extra items from the fridge to include that needed to be used up.  I skipped steps that seemed unnecessary and decreased my dishwashing in a minor way.  I'll share my recipe since I so altered the original one.  

Blue House Journal Russian Cabbage Rolls

1 head of cabbage with lovely green outer leaves (I had ten really nice leaves on the outside of mine)

1 onion, roughly diced

1/2 cup celery roughly diced

1 carrot, roughly diced (I grated mine because John doesn't eat cooked carrots, unless he can't see them)

For sauce:

3-4 cups diced tomatoes with juices

1 8-ounce can tomato sauce

1/4 cup packed brown sugar

1/4 cup lemon juice

1/4 cup apple cider vinegar

1/2 cup dark raisins

Meat Filling

1/2 pound ground beef

1/2 cup rice

1/2 tsp minced garlic

1 egg

salt and pepper

Strip the outer leaves from the cabbage.  As I said, I found a really lovely leafy cabbage this time around and I saved the leaves specially to make this dish.  I also diced about half the very large head into rough pieces.

Chop onions, celery, carrots.

In a Dutch oven, bring 2 cups water to a boil.   Cut the tough white part of the leaf stem out of the leaf.  Blanch leaves one at a time.  Drain.  Set aside to cool.  Pour water out of Dutch oven.  Fill bottom of pan with chopped vegetables.  

Mix meat, rice, garlic, salt and pepper, egg.  Take a little of the onion and celery and dice it more finely and add into the meat.  Mix well.  

Divide meat mixture between blanched cabbage leaves.  Mine came out to about 2 tablespoons of meat per leaf. Roll sort of like a burrito, starting at the wide end of the leaf and folding in sides as you roll.  Place each roll on top of vegetables in the Dutch oven.  

Pour all the sauce ingredients on top of the rolls.  I also added about 1/2 a tomato can of water but check liquid levels before you do this.  The vegetables are also going to produce some liquid of their own.

Bring to a boil.  Cover and lower heat to a low simmer.  Let cook three hours or so.

notes:  Instead of using a second can of tomatoes, I chopped two tomatoes that were looking a little worse for wear.  They were medium sized, so I figure the equivalent of a 15 ounce can.

Because I use brown rice, I chose to use instant brown rice instead of regular long grain white.   This held up just fine and was perfectly cooked but not overcooked.  

verdict:  This was delicious.   I tasted of it about 2 hours in and added in the vinegar since I felt it was a bit too sweet for my tastes.  The vinegar made a nice balance of the sauce.   I served a big plate of the cabbage with two rolls per plate and a side of cornbread to soak up all that lovely sauce.  

Buffalo Chicken Pasta Bake

 I like Buffalo Chicken!  But I'd only ever had take out wings or frozen wings or tenders.  I've no idea why I felt Buffalo Chicken was something to by only as a convenience.   I find I prefer chicken that is not breaded when I'm making Buffalo Chicken.  

One day I tried my hand at a Buffalo Chicken Pizza, which I need to share with you shortly!   It was so good that when I stumbled upon the Buffalo Chicken Pasta Bake recipe, I was more than ready to give it a try.  I made it as it was written initially but on the second trial run decided that cutting back on the cream cheese (original recipe called for 8 ounces) was a better way to go.  I love cream cheese but it really overpowered all the flavor of the casserole.   We really like the altered version best.  It's still rich and creamy but the flavor of the salad dressing and the hot sauce is better balanced with the cream cheese flavor.

I usually use leftover cooked chicken to make this dish.  You could sub in rotisserie chicken or cook it from scratch, too.

I've only ever used the Burman's Hot Sauce, which we find is mild enough with just enough of that nice vinegar-y punch and the Aldi bottled Ranch Dressing in this dish.  I suppose if you prefer to make your Ranch dressing from a powdered mix (homemade or store bought), you could do so, but you definitely want the dressing, not just the powdered mix.  You'll want that moisture in the dish or the pasta and chicken will come out very dry.  

This is one of those dishes you can make ahead and/or is incredibly good as leftovers.    This makes up an 8-inch pan square pan.  You will get four very hearty servings or six regular servings.

Buffalo Chicken Pasta Bake

2 cups chicken (Rotisseries, leftovers or freshly cooked)

1/3 cup hot sauce (we like Burman's from Aldi)

1/2 cup Ranch dressing

1 1/2 cups Mozzarella, divided

4 ounces cream cheese, softened (the original recipe called for 8 ounces but that's a very rich dish)

8 ounces pasta, cooked (I like Penne or an equally sturdy pasta shape)

Finely chopped celery (optional)

Blue cheese or Gorgonzola crumbles (optional)

Mix chicken, hot sauce, Ranch dressing, 1 cup of Mozzarella and the softened cream cheese.  It's much easier to mix in if you heat in the microwave for 30 seconds or so.  Add pasta and pour into a greased 8-inch square pan.   Top with remaining Mozzarella.   Bake at 350 for about 25-30 minutes until hot and bubbly.

Before serving, sprinkle top with finely minced celery.  I like doing this because it adds a nice bit of crunch, but sometimes, I just add that and shredded carrots to my salad and serve that alongside.

Oven Baked Chicken and Rice

 

One day I'm gonna have to remember to take pictures of these recipes and add them to these posts.  In the meantime, trust me when I say that this one sounded good as I watched Jessica O'Donohue make it on her vlog and in person the aroma nearly drove us to snacking it smelled so good baking.   

This recipe is simple, requires basic ingredients and is so darned delicious that I'd like to make it again right away!  It's also a budget friendly recipe.  I used chicken breasts I'd cut myself from 88c a pound broiler fryers a few weeks back.  You could also use legs or thighs bought on sale in 10 pound lots.

The amounts I'm sharing are mine based on what I was using but you can find a list from the original recipe here.  The seasonings can be adjusted to suit your own taste.  I am not a big fan of thyme and tend to not keep it on hand, except for the lemon thyme I grow.  I didn't want the lemon flavoring profile here in this recipe but it might go very well indeed with it.  Rosemary would be a good choice, too.

What I didn't pay attention to was the long cooking time, all oven based.  Since I used brown rice, I had to extend my baking time still further.  I'll try to keep this recipe  for colder weather when the heat of the stove is always a welcome added bonus.  As it was, even on the very mild day we had, the heat generated prompted the AC to come on more often than it might have if I'd opted for a different meal entirely.

Jessica baked hers in a 9 x 13 dish that she covered with foil.  I made ours in a deep Pyrex covered casserole dish.  I don't think the dish added to my cooking time, but the use of brown rice surely did, as it must cook much longer than white rice.

No regrets...This was delicious!

Oven Baked Chicken with Rice 

Oven 350F.    Recipe will serve FOUR and can be extended to serve more.

1 medium onion, finely diced

2-3 cloves minced garlic

2 cups bone broth or chicken broth

1 cup of brown rice

2 cups broth or 1 cup broth 1 cup water (this amount of liquid is per my package of rice.  You follow liquid recommendations on your package)

4 bone in thighs (or breasts or use 8 legs)

1 tsp. salt

1/2 tsp. black pepper

1 tsp.  paprika

1/2 tsp.  garlic powder

1/2 tsp. onion powder

Chop one medium onion fine.   Add to baking dish along with 2-3 cloves minced garlic.  In same baking dish, add 1 stick of butter and melt in oven.  Meanwhile heat the liquids to be used in this recipe. You'll want hot liquid to prevent breaking your glass dish if that is what you're using and to give your rice a chance to soften prior to heating up in the oven.

Once butter has melted and onion and garlic are fragrant and beginning to get translucent, then remove from oven.  Stir in dry rice.  Add hot liquids and stir. 

Mix dry seasonings and sprinkle over chicken pieces.  Lay chicken pieces in pan atop rice/liquid.  Cover.  Bake for one hour covered.   Remove cover, then let cook an additional twenty minutes.  Taste to see if rice is tender.  Most of the liquid will be absorbed at this point but the rice should be tender and moist.  The chicken will also be moist and not overcooked.

This was so good, and like most simple ingredient based items it relies solely on just plain good flavors that truly compliment one another.

Magic Lemon Meringue Pie

 Magic Lemon Meringue Pie

3 eggs, separated

1 can sweetened condensed milk
1/2 cup lemon juice
2 tsps. lemon zest

1/2 tsp. cream of tartar
1/3 cup sugar

Beat egg yolks until they are pale yellow.  Add in sweetened condensed milk and after mixing well, add the lemon juice and zest.   This will thicken the milk as you stir it.  Pour into prepared pie shell ( graham cracker or baked pastry shell).   Place in a 325F oven for 25 minutes.  Increase heat to 350F and remove pie.

Beat the three egg whites with the cream of tartar, then gradually add the sugar beating until the meringue forms peaks.  Do not overbeat!   Top the hot pie filling with the meringue, being sure to spread it to the edges of the crust.  Bake at 350F for about 10 minutes until peaks are golden brown.

You may substitute in half a cup of fresh orange juice and 2 tsps. orange zest to make an orange meringue pie.  It's equally as good!

Golden Chicken Pasta

 Nonstick cooking spray, for coating the slow cooker

1 tablespoon olive oil 

2 tablespoons unsalted butter 

1 to 1 1/2 pounds assorted mushrooms, sliced 

1 clove garlic, minced 

1 cup vegetable broth 

2 to 2 1/2 pounds boneless, skinless chicken breasts, cubed 

Two 15-ounce cans golden mushroom soup 

16 ounces chive and onion cream cheese 

Two 0.7-ounce packages dry Italian dressing 

Freshly ground black pepper 

1 pound of your favorite pasta

Freshly grated Parmesan, for garnish

Chopped fresh parsley, for garnish

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Directions

WATCH

Watch how to make this recipe.

Special equipment:

 a slow cooker

1. Turn a slow cooker to low and coat it with cooking spray.
2. Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
3. Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
4. Just before serving: Cook the pasta according to the package directions.
5. Serve the chicken with the pasta and garnish with the Parmesan and parsley.

Golden Mushroom Meatloaf and Gravy

 I first round this Campbell's recipe years ago and started making it long ago when the budget was tight.  That I was willing to pay extra for the soup called for which is only available from Campbell's line says something about how good the recipe was.  

Golden Mushroom Meatloaf and Gravy

• 1 1/2 pounds ground beef
• 1/2 cup Italian seasoned bread crumbs
• 1 egg, beaten
• 1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
• 1/4 cup water

• Step 1

  Heat the oven to 350°F.  Season the beef with salt and pepper.  Thoroughly mix the beef, bread crumbs and egg in a large bowl. Place the beef mixture into a 13x9x2-inch baking pan and shape firmly into an 8x4-inch loaf.

• Step 2

  Bake for 30 minutes. Spread 1/2 can soup over the meatloaf.

• Step 3

  Bake for 30 minutes or until the meatloaf is done. Let the meatloaf stand for 10 minutes before slicing.  Reserve 2 tablespoons pan drippings.

• Step 4

  While the meatloaf is standing, heat the reserved pan drippings, the remaining soup and water in a 1-quart saucepan over medium heat until hot. Serve the gravy with the meatloaf.

Spaghetti a la Diablo

Way back when I was a newly married first-time bride, a recession came along, and I lost my job.  We had to cut our grocery budget, which had never been generous, close and hard.  I found this recipe in my favorite old cookbook , which was published in 1920... I tried it, namely because it called for 1/2 cup of meat and it would serve the two of us at least 3 meals.  We loved it.

I made it at least twice a month even after we were able to move our grocery budget a little higher.  If you're using fresh mushrooms,  they have such a nice meaty texture in this dish, but I often had to use canned mushrooms.  I've always found this dish so tasty and satisfying that we honestly never felt the need to increase the meat.  

In later years, with five kids at home to feed, we doubled the spaghetti but didn't quite double the meat. Even feeding seven no one left the table hungry.  

I'm still making this dish.  Typically, I make it strictly by the recipe, but when I had family living with us and we hit a budget crunch time, I found that we could add in 1 small diced zucchini to stretch it still further.  Zucchini is such a mild vegetable that it only added a pleasing bit of color without affecting the flavor in the least.

I was a little taken aback by the sugar in this recipe.   I find it's really necessary if you're using a very acidic sharp tasting tomato, but even if you are using canned tomatoes, which I often do, you'll like the balance of the sweet with the heat of the cayenne pepper in this dish.

Spaghetti a la Diablo

1/2 cup (4 ounces) cooked chicken
1 cup mushrooms (I used a drained can last time figuring when the recipe was written fresh might not  have been available but I do like to use fresh mushrooms too if I have them on hand)
2.5 cups diced tomatoes (I often use just 1 15 ounce can of diced tomatoes rather than open 2 cans)
1 tablespoon sugar
1/8 teaspoon cayenne pepper
1 teaspoon minced garlic
1 small onion, finely diced
8 ounces cooked spaghetti
2 ounces (1/4 cup) shredded cheese (I usually use cheddar, since it is most commonly on hand in my kitchen)

In a little oil, cook onion, mushrooms (if using fresh) and garlic until tender.  Add tomatoes and chicken, all seasonings and then toss with cooked spaghetti.  Place in a casserole dish and top with the shredded cheese.  Bake until hot through and cheese melted.