I am an all-around country woman. Having been born in Tennessee, and growing up in Kentucky, I have come to love the basic home cooking that the south is known for. My man is a "meat and taters" type man. Give him those and some bread, and he'll love you for life! Here are some great recipes I've found! Sure do hope you enjoy!
Here's a classic meal with a little twist! It's totally delish, and is relatively easy to make! Throw in a green veggie, and you've got a meal!
Honey Barbecue Meat Loaf
1 envelope dry onion soup mix
1/2 cup oats -- quick cooking
1/3 cup barbecue sauce -- honey flavored
1/4 cup chopped onion
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon mustard -- prepared
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 pound ground beef
In a large bowl, stir together soup mix, egg, oats, barbecue sauce, onion, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, pepper and chili powder. Add beef and mix well. Press into an ungreased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350* for 1 hour. Top with ketchup. Bake 5-10 minutes
longer or until meat is no longer pink and a meat thermometer reads 160*. Let stand 10 minutes before serving.
Ranch Mashed Potatoes:
Make regular mashed potatoes but with the following changes:
Omit the butter
Replace some of the milk with Ranch dressing (I prefer either Uncle Dans or
Hidden Valley Ranch mixes, prepared)
Add 2-3 Tbsp. of cream cheese
Top with shredded cheddar and, if you wish, bacon bits
Want a quickie meal that's sure to please? Try this one! For us, it's a family favorite!
Meat and Potato Casserole
1 lb. ground beef
1 onion, chopped
1 tsp. salt
6 to 8 potatoes, sliced
2 tbsp. flour
2 tbsp. oil
1 c. milk
10 oz. grated cheddar cheese
Cook ground beef, salt and onion in a skillet until brown. In a casserole, cover the bottom with 3 or 4 potatoes, then put meat mixture over potatoes, layer rest of potatoes over the meat.
Combine flour, oil and milk in a saucepan. Cook sauce until thickened; pour over top of potatoes. Cover and cook 40 to 50 minutes at 400 degrees. Top with 10 ounces of grated cheese. Return to oven until cheese melts.
You're going to love this! Mashed potatoes or fried potatoes go great with it!
Southern-Style Barbecue Pork Chops
2 teaspoons olive oil
1/2 cup finely chopped onion
1 tablespoon chopped garlic
1 teaspoon ground cumin
1/4 to 1/2 teaspoon ground red pepper
1 cup tomato sauce
3/4 cup water
1/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
For barbecue sauce, heat 2 teaspoons oil in a 3-quart saucepan over medium heat. Add onion and garlic; cook 3 to 5 minutes, until onion softens. Stir in 1 teaspoon cumin and 1/4 to 1/2 teaspoon red pepper; cook 3 minutes. Stir in tomato sauce, water, ketchup, Worcestershire, brown sugar, and vinegar; bring to a boil. Reduce heat and simmer, stirring occasionally, 1 hour.
Heat oven to 350 degrees F. Combine salt, 1 teaspoon cumin, black pepper and 1/8 teaspoon red pepper in a cup. Rub mixture on chops. Heat 2 teaspoons oil in a large nonstick, ovenproof skillet over medium-high heat, 2 minutes. Add chops and cook 2 minutes per side. Spoon 2 tablespoons barbecue sauce on top of each chop. Bake chops 8 to 10 minutes, or until an instant-read meat thermometer registers 160 degrees F. when inserted in center of each chop. Serve chops with additional barbecue sauce. Makes 4 servings.
This is actually a great dish for a brunch type meal. Not too "breakfasty" but not too "lunchy" either!
Cheesy Bacon Potato Casserole
9 medium potatoes (about 3 pounds)
1 package (16 ounces) process cheese (Velveeta), cubed
1 cup chopped onion
2 cups mayonnaise
1/2 pound bacon, cooked and crumbled, divided
Cook potatoes in boiling salted water until tender. Drain and cool. Peel and cube potatoes; combine with cheese, onion, mayonnaise and half of the bacon in a large bowl. Spoon into a 13-in. x 9-in. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 50 minutes or until the top begins to brown. Yield: 10 servings.
I love soups! My husband, not so much. This dish, however, even makes him happy!
Ham & Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk.
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Want something good, quick and easy to satisfy that monstrous hunger your hubby and family has? Try this!
Chicken Potato Pie
8 cups frozen southern hash brown potatoes, thawed and drained
2 (10-ounce) cans cream of chicken soup
1 (13-ounce) can evaporated milk
2-3 cups cubed cooked chicken
1 (16-ounce) bag mixed frozen vegetables
1 teaspoon lemon pepper
1-1/2 cups shredded Swiss cheese
1 pie crust pastry, rolled out to fit casserole top
Preheat oven to 375 degrees. In a large saucepan, combine soup and milk and mix with wire whisk. Heat over medium heat until blended. Add potatoes, chicken, vegetables, lemon pepper, and cheese. Pour this mixture into 3-quart casserole dish.
Top hot mixture with pie crust, sealing and fluting edges. Cut several slits in crust to vent. Bake at 375 degrees for 45-55 minutes, until filling is bubbly and crust is browned.
Here's a great 30 minute meal for special nights or when guest come over!
Pan-Fried Garlic Steak and Potatoes
12 cloves garlic
1 lb. tiny new potatoes, scrubbed
4 6-oz. boneless beef rib eye or beef strip steaks
2 Tbsp. olive oil
1 cup grape or cherry tomatoes
Fresh oregano (optional)
Using the side of large chef knife smash garlic; discard skins. Halve any large potatoes. Place potatoes in microwave-safe bowl. Cover with vented plastic wrap; microcook on 100 percent power (high) 5 minutes. Stir in garlic. Cover; cook 5 minutes more or until tender, stirring once. Drain.
Meanwhile, heat 1 tablespoon of the olive oil in skillet over medium-high heat. Season steak with salt and pepper. Cook steaks, half at a time, 8 minutes for ribeye or 4 minutes for strip (145 degrees F for medium-rare or 160 degrees F for medium), turning once. Keep steaks warm while cooking remaining steaks.
Add remaining 1 tablespoon oil to skillet. Add potatoes, garlic, and tomatoes. Season with salt and pepper. Cook 5 minutes or until potatoes are golden and tomatoes begin to wilt, stirring occasionally. Serve potato mixture with steak. Top with fresh oregano. Makes 4 servings.
I love cooking, and I love trying out new recipes! Hope you've found some you'll enjoy for many years!
Top Photo Credit: photoshoparama - Dan
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