Monday, June 27, 2011

Sarah's Week

YEA it's my turn.  This is my recipe plan for the week (though we all know that what we plan doesn't always happen... :)  These are some family favorites, so I hope you guys try them, cause they're goooood.

Monday: Chicken'n'Cream
Tuesday: IKEA Meatballs
Wednesday: Chicken Taquitos
Thursday: Drip Beef Sandwiches
Friday: Pork Chops with Cornell Sauce

ps - I'm loving all the new recipes!  Thanks all who are participating!  I think all the weeks in July are still available, if some of you readers want to hop into the fun.

Pork Chops with Cornell BBQ Sauce

Cornell BBQ Sauce (yes, an original of Cornell, in Ithaca, NY)

2 eggs
1/2 cup canola/vegetable oil
1 cup apple cider vinegar
1 T. season all
1/2 t. pepper

Combine all ingredients.  Let pork chops marinate in the mixture.  Also good on chicken, though it was designed for pork chops.  And yes, I know when you think of bbq sauce you think of a red sauce, but those hippies in Ithaca are weird (trust me on this one :)  It's really good, even if it's not a red sauce.  And it makes A LOT so I usually half it and still have more than enough.  

Drip Beef Sandwiches

This is the original of The Pioneer Woman.  It's pretty delish.  :)

1 chuck / pot roast (3-5 lbs)
1 can beef consume (similar to beef broth, but not technically the same thing)
1/2 Jar of Pepperoncinis, including juice
4 t. Italian Seasoning (she uses dry, I use dressing, like what you'd put on a salad)

Throw it all together in the oven at 275 degrees for 5-6 hours.  Or cook everything in a crock pot for 5-6 hours on low (this is how I do it).  Shred meat and remove Pepperoncinis (unless you want to eat them, as Cory does).  Serve on rolls with melted swiss cheese (I cut my rolls in half and put on the swiss cheese, and broil them in my toaster oven till the cheese melts).  Also makes for yummy leftover meat.

Baked Creamy Chicken Taquitos

Again, yum.

The directions and pictures are on their blog, so it would be easier for you to just click on the link.  But here's what you'll need, ingredient-wise.

And no, I don't use sliced green onions.  Ew.

Baked Creamy Chicken Taquitos
print recipe text only
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

IKEA Meatballs

Ok, love these.  *Love*


Cream Sauce:


  • 1 For Meatballs:.

  • 2 Fry the onion till golden in a couple of tablespoons of lightly browned butter.

  • 3 Mash the potatoes

  • 4 Mix all the ingredients until meatball consistency.

  • 5 Flavour with salt, white pepper and (optional) a little finely crushed allspice.

  • 6 Shape the mixture into relatively large, round balls and transfer to a floured cutting board.

  • 7 Fry them slowly in plenty of butter.

  • 8 Cream Sauce:.

  • 9 Melt butter in pan and add flour, whisk till golden brown and flour is cooked.

  • 10 Add Beef Stock and Cream until desired thickness.

  • 11 Season well with salt and pepper.

  • 12 Serve the meatballs with the sauce, freshly boiled yukon potatoes, and lingonberry jam.

  • *Ok, I never use white pepper, just regular ol' black pepper is fine.  And I never put the potatoes in the meatballs, but serve with a side of mashed potatoes.  Like I said - love!  These are also fabulous to freeze.  I usually make the whole batch, cook half, and freeze the other half.  Then all I have to do is cook the meatballs and make the sauce.  Quick and easy.


    This is an old family favorite.  My mom's made it ever since I can remember.  There's not really a recipe, per se, but I'll do my best.

    You'll need:
    Cubed chicken
    Garlic (or garlic powder, if you don't have fresh garlic)
    A few bouillon cubes
    1/2 pint heavy whipping cream

    Sauté garlic and cubed chicken.  Cook until chicken is done (juices are clear).  Add enough water to cover the chicken and chicken bouillon for flavor (I usually use about 3).  Bring to boil.  Add whipping cream and let cook for a few minutes.  Thicken with cornstarch/water mixture (or flour/water mixture).  Serve over cooked rice.  Yum!

    Makes good leftovers, too.  When Spencer's in one of those "moods" (where all he wants to eat is cheese), this is the one thing he'll eat.

    Saturday, June 25, 2011

    Sunday Roast

    Not that this recipe is anything really special, but it does produce a very tender roast that falls apart with a fork..  Just the way I like it.

     Sunday Roast
    about 5 pound roast
    1/4 c shortening
    Lawry's season salt
    salt and pepper

    Preheat oven to 400 degrees.

    Place roast in roasting pan with about 1/4 c shortening and season liberally with Lawry's and salt and pepper.
    Brown roast at 400 degrees for 30-45 minutes.  15-20 minutes a side
    Add water (2 cups, enough to keep it moist) and decrease to 200 degrees if cooking overnight or 250 degree if cooking for several hours.

    I find it works best to cook at the 200 from first thing in the morning and it's nice and tender by the afternoon.

    I love to serve with mashed potatoes, gravy and the crescent rolls that I posted earlier this week!!