SATURDAY ST PATRICK’S DAY was so yummy..... we enjoyed my Easy Sausage and Cabbage Supper. I love meals like this because it's quick and easy prep and one pot cooking!
This hearty dish was a perfect choice for our St. Patty's Day dinner and its a hearty dish of cabbages wedges, potatoes, carrots, apples and kielbasa sausage.
3 cups water
3 teaspoons beef bouillon (or that fabulous new Knorr Beef Stock)
6 small potatoes cut lengthwise into quarters
1lb whole carrots cut in half and quartered
1/2 head of cabbage cut into four wedges
2 medium apples cored and cut into wedges
1 package polish kielbasa
In a dutch oven or roasting pan bring water to a boil and add bouillon stirring until dissolved. Remove from heat. Layer potatoes, carrots and cabbage into bouillon, sprinkle with salt. Place whole kielbasa on top of potatoes DO NOT CUT INTO PIECES. Add apples and cover.
into servings AFTER I removed it from the oven!
Place into 350 degree oven for approx 45 minutes or until potatoes and carrots are tender.
**Keeping kielbasa whole while cooking seals in all of the flavor and moisture - offering an amazing flavor when you cut into servings!
Helpful Cooking Tool - make sure your dutch oven or roaster fits the portions you are making. To big and the liquid will evaporate too quickly, to small and the liquid may boil over.
beef stock or bouillon
dutch oven or roaster
This an easy heart meal for any day of the year - but always a St. Patrick's Day favorite for us!
Sunday, March 11, 2012
Scalloped Potatoes with Pork Chops
This hearty meal brings back memories of Sunday dinners when I was young – and from the many comments I’ve received from FB friends, it does the same for them as well! So by request, here is my recipe:
4 -6 pork chops bone in or boneless
1 quart sliced portabella mushrooms
6 large russet potatoes
1 lg can mushroom soup
3 tablespoons cooking oil
3 tablespoons butter
1 teaspoon coarse ground sea salt
1/4 teaspoon ground black pepper
1 ½ tablespoon all-purpose seasoning blend
½ cup half-and-half
1 tablespoon of Worcestershire sauce
I prefer to use a one pot method so I use my large electric frying pan to both brown my chops and then slow cook the dish; however you can use your large cast iron skillet, or a frying pan and baking dish – whichever is your preference.
In a large heavy skillet add oil and heat over moderate to high heat. Place pork chops in pan several minutes on each side to brown slightly. Remove from heat. Season lightly with a bit of the salt, pepper and seasoning blend.
Thoroughly scrub potatoes and slice, skins on, into thin slices. Approximately 1/4” slices. Toss potatoes with remainder of salt, pepper and seasoning blend.
Layer sliced potatoes and mushrooms over the top of the chops in the skillet. Place slices of butter over the top of the potatoes.
In a bowl add mushroom soup, half and half and Worcestershire sauce and whisk together. Pour over skillet contents.
Cover and place skillet (or baking dish) in 325 degree oven for 1 hour. Check potatoes for tenderness. Potatoes should be tender and intact. Remove cover and continue cooking 15 more minutes.
Prep time: 20 minutes
Cook time: 60 minutes
Serves: 4 - 6
Serve this with seasoned baby sweet peas and homemade applesauce for a truly delicious from the farm meal.
ü 1 quart fresh sliced portabella mushrooms
ü 6 lg russet potatoes
ü 1 lg can mushroom soup
ü 1 pint Half and Half
ü ½ stick of butter
ü All purpose seasoning blend
ü Sea Salt
ü Black Pepper
ü Worcestershire Sauce
ü Cooking oil
ü 4 – 6 lean pork chops
Kitchen Tool List
ü Cutting board
ü Slicing knife
ü Measuring Spoons
ü Measuring Cups
ü Large heavy skillet (or frying pan and baking dish)
ü Lg mixing bowl
ü Large spoon
I hope you enjoy this hearty meal! Please leave a comment and let me know you were here!
...another recipe post coming soon.