Kielbasa and Onion Gravy

 Ingredients 

• 1 lb Polska kielbasa (smoked Polish sausage), sliced into rounds or half-moons 

• 2 large yellow or Vidalia onions, thinly sliced 

• 2 cloves garlic, minced 

• 1.5 tbsp olive oil or butter

• 2 tbsp all-purpose flour

• 1.5 cups low-sodium beef broth (or chicken broth) 

• 1 tsp Worcestershire sauce (optional) 

• Salt and black pepper to taste 

Instructions 

• Brown the sausage: Heat the oil in a large skillet over medium heat. Add the sliced kielbasa and cook until lightly browned on both sides, about 5 minutes. Remove the sausage from the pan and set it aside, leaving the flavorful drippings behind. 

• Caramelize the onions: Add the sliced onions to the same skillet. Cook over medium-low heat, stirring often, until the onions are soft and golden brown (about 8 to 10 minutes). Add the minced garlic during the last minute of cooking. 

• Make the gravy base: Sprinkle the flour evenly over the cooked onions. Stir well and cook for 1 to 2 minutes to remove the raw flour taste. 

• Thicken the gravy: Slowly pour in the beef broth and Worcestershire sauce while whisking constantly. Bring the mixture to a gentle simmer, stirring until the liquid thickens into a smooth gravy. 

• Combine and simmer: Return the browned kielbasa and any juices back into the onion gravy. Simmer on low heat for 5 minutes so the flavors meld together. Season with salt and pepper to taste. 

• Serve: Spoon the hot kielbasa and savory onion gravy over mashed potatoes or enjoy with a side of mustard and fresh bread.

Grandma’s Zucchini Cake

 

½ C butter

½ C oil

1 ¾ C sugar

2 eggs

2 C grated zucchini

1 tsp vanilla

½ C buttermilk

2 ½ C flour

5 T cocoa

½ tsp cinnamon

1 tsp salt

1 tsp soda

1 tsp baking powder

Mix first seven ingredients, sift dry and add to mixture. Pour into greased 9X13 and top with topping.

 

Topping:

¾ C chocolate chips

¾ C chopped pecans or walnuts

¾ C brown sugar

Bake 350° for 40-45 minutes

Olive Garden Marinara Copycat

 

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 6 ounces canned tomato paste
• 8 oz water
• 14 ounces canned diced tomatoes
• 3/4 teaspoons Italian seasoning blend
• 1/4 teaspoon dried basil
• 1/4 teaspoon red chili flakes
• 1 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 tablespoon sugar

Sauté garlic in Olive oil. Mix in the remainder and simmer 25 minutes.

Chicken Pot Pie Soup (Riverbelle Terrace)

River Belle Terrace Inspired Chicken Pot Pie SoupPrep time: 15 min | Cook time: 30 min | Servings: 4-6 

Ingredients:

• 4 tbsp Butter 
• 1 small Yellow onion, diced 
• 2 Carrots, diced 
• 2 Celery stalks, diced 
• 3 cloves Garlic, minced 
• 1/3 cup All-purpose flour 
• 4 cups Chicken broth 
• 2 cups Cooked chicken, shredded or cubed 
• 1 cup Frozen peas 
• 1 cup Heavy cream 
• 1 large Russet potato, peeled and diced small 
• 1 tsp Dried thyme 
• Salt and black pepper to taste 
• Optional: Puff pastry, cut into shapes and baked (for topping) 

Instructions:

1. Sauté Veggies: In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, cooking until softened (about 5-7 minutes). Add garlic and cook for another minute. 
2. Make Roux: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. 
3. Simmer: Gradually whisk in the chicken broth, then add the diced potatoes and thyme. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender. 
4. Finish: Stir in the cooked chicken, frozen peas, and heavy cream. Simmer for another 5 minutes until heated through. Season with salt and pepper to taste. 
5. Serve: Serve in bowls, topped with crumbled crackers or baked puff pastry squares to mimic the crust. 

Old Fashioned Potato Salad

 6 medium potatoes, boiled whole until tender. Peel and then dice.

1 C thinly sliced celery

1/2 C finely chopped onion

1/3 C chopped sweet pickles

2 C mayonnaise 

2 1/2 tsp sugar

2 1/2 tsp celery seed

2 1/2 tsp dill pickle juice

2 1/2 tsp mustard

1 1/2 tsp salt

2-4 hard boiled eggs, chopped (depending on how eggy you like it)

Combine mayo with the sugar, seed, pickle juice, mustard, and salt. Stir in potatoes, celery, onion, and sweet pickles. Fold in eggs. Chill.

Cajun Braised Pork Chops

 4 Boneless Chops

1 tsp paprika

1 tsp garlic powder

3/4 tsp salt

1/2 tsp pepper

1/4 tsp cayenne

1 T oil

1 C chicken broth

Heat oil in skillet over medium high, sprinkle spices on chops, sear until both sides are browned. Pour broth over, cover, reduce heat to medium low, and cook for 10-15 until cooked through.

Raspberry Chicken

 4 Chicken Breasts, seasoned with salt and pepper. Cook on medium high turning once until cooked through.

1/2 C Raspberry Preserves

1T soy sauce

2T balsamic vinegar 

Optional fresh raspberries. 

Simmer until reduced. Serve over chicken.

Cottage Pie

 1 lb ground beef

1/4 C dry diced onion or fresh

1 clove garlic

2 1/2 Tbs flour

1 1/2 tsp ketchup

1 tsp Rosemary 

1/2 tsp paprika 

Pinch cinnamon 

Salt and pepper to taste

1 1/4 C beef broth

6 oz frozen peas and carrots

Prepared mashed potatoes

1 C shredded Cheese

Brown ground beef with onion. Add garlic. Add flour and spices. Pour broth over, add veggies and simmer until thickened. Place in greased baking dish. Mix Cheese into potatoes and spread on meat. Bake on 350° until Cheese melts and it's bubbly.

Tamale Pie

 Recipe from 2 Teaspoons

Ingredients

CORNBREAD

½ cup cornmeal

2/3 cup flour

3 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon salt

1/4 C tablespoons oil

1/3 cup milk

1 egg

1 can of corn or creamed corn

MEAT

1 lb ground beef

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon salt

¼ teaspoon pepper

TAMALE PIE

1 small can enchilada sauce

2 cups of shredded Mexican style cheese

OPTIONAL TOPPINGS

Salsa

Guacamole

Sour Cream

Shredded Cheese

Cilantro

Lime wedges

Instructions

1. Preheat oven to 400 degrees F.

2. Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form.

Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13,

large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.

3. While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until

fully cooked, about 10 minutes. Drain and set aside.

4. 5. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a

fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover

with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to

brown, about 5-10 minutes.

Let cool for 10-15 minutes before serving with desired toppings.

Chicken Salad

I saved this on Pinterest and never want to lose it. I also add about 1/8 C chopped onion and sometimes swap the apple for grapes.

2/3 C Cranberries or raisins

1/3 C celery

1/3 C pecans

1/3 C apples

2 1/2 C cooked chicken

1 tsp lemon juice

1 T honey

1/2 C mayo

4 tsp buttermilk

1/2 tsp salt

1/8 tsp pepper