New Orleans- Style Bread Pudding with Hard Sauce

 
  
The Easter holiday is coming up fast and this New Orleans-style bread pudding would be perfect to serve for an after-church brunch. It is also economical; if you have been saving up stale bread in your freezer you can just pull that out and transform it  into this delightful and easy dish.

New Orleans-Style Bread Pudding with Hard Sauce

Ingredients
6-8 cups stale french bread, cubed
2 cups sugar
1/2 cup unsalted butter, melted
3 eggs
2 tbsp. pure vanilla extract
1 tsp. cinnamon

1 tsp. nutmeg
4 cups milk

Hard sauce:
1/2 cup unsalted butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup heavy cream
1 tsp. vanilla
1 tsp bourbon flavoring or 1 oz.. bourbon (rum may be substituted)

  Directions For the Bread Pudding:

1. Butter a 9 by 13 inch baking pan. Preheat oven to 350 degrees.
2. Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with hard sauce.

Directions for Hard Sauce:

Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in cream gradually, stirring constantly. Whisk in vanilla, and bourbon.   The sauce will thicken as it cools. Serve warm on warm bread pudding.

I hope you enjoy this wonderful dessert as much as we did!  And thanks for stopping by!
 -The Mountain Housewife

Luscious Spinach Lasagne

This economical meatless lasagne is light enough to be healthy, yet still rich and cheesy enough to please the family.  Use the highest quality ingredients you can find, and you will not be disappointed.  Another tip is to bake the lasagne at a low temperature so that it cooks slowly and does not dry out in the oven.  If you wish you may turn up the temperature to 400 for a few minutes at the end of the cooking time to brown the cheese. 

Luscious Spinach Lasagne

Ingredients:

12-16 dried or fresh lasagne noodles

3-4 cups good tomato sauce 

1 small onion, chopped medium dice

2 cloves garlic, minced

8 oz.  ricotta cheese

2 eggs

2 cups shredded mozzarella cheese

2 cups parmesan cheese, shredded

1 tbsp. parsley

1/2 cup half and half

1. Instructions:
2. If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes);  Drain and then lay the noodles flat on a towel so they won't stick.  Fresh pasta need not be cooked.

1. Make the ricotta-spinach filling:
2. Saute the onion and garlic together in a small skillet. Combine onion, garlic, ricotta cheese,eggs, spinach, parsley  and mix thoroughly.  Add in 1 cup of mozzarella cheese and 1 cup parmesan cheese. Mix thoroughly.  Stir in half and half.
3. Heat the oven to 325 degrees. Grease a large rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce and then dollop with 1/3 of  spinach ricotta mixture. 
4. Repeat the layers twice, and top with the remaining noodles, tomato sauce, and the remaining mozzarella and Parmesan; the top should be covered with cheese. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
5. 1. Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 45 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
   

Enjoy..... and thanks for stopping by!

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Turkey Meatloaf

This meatloaf is a simple, but delicious and healthy dish to make for the family. Using ground turkey and pork gives a lighter texture than the typical ground beef meatloaf, and allows the added herbs and spices to shine.  I am doubling the recipe so that one of the meatloaves can be frozen to pull out easily on a busy day.  

Consider baking some potatoes alongside this meatloaf for an easy yet perfect side dish. A roasted green vegetable such as broccoli or asparagus would be a good accompaniment, too.   Finally, pop in some biscuits or cornbread while the oven is going good to round out the meal.

So let's get started!

Step 1:  Gather and prepare ingredients.

2 pound ground turkey (may substitute half with ground pork)

1  1/3 cup dried bread crumbs

1 chopped onion ( or 4 tbsp dried minced onion)
1 chopped green or red bell pepper (optional)

1  1/2 cup whole milk

2 eggs

2 tsp soy sauce (optional)

1 tsp seasoned pepper

fresh black pepper

Sauce:

2/3 cup ketchup

4 tbsp. brown sugar

2 tbsp. brown mustard

To make bread crumbs, preheat oven to 400 and then turn off.   Place torn pieces of bread in the oven , close the door and let dry out for a couple of hours.  Grind in a food processor.

Step 2: Make the meatloaves.
Combine everything in a large bowl, except the mustard and ketchup (which will be used for the sauce).

Mix together gently and don't mix anymore than you have to...just until everything is incorporated.

Place the mixture on a foil-lined pan for easy clean-up.  Shape into two loaves (one will be frozen for later use).  Make a light indentation or ditch on the top for the sauce.

Step 3:  Make the sauce. 
2/3 cup ketchup
4 tbsp brown sugar
2 tbsp yellow mustard
Mix together and spread on the top of the meatloaf in the ditch. Coat the entire top of the meatloaf.  Each bite will have a bit of the sauce on it using this method.

At this point, one of the loaves may be wrapped up, labeled and frozen for a later time.

Step 4:  Bake in a 350 degree oven for 40-45 minutes.  Cook to an internal temp of 160 degrees.  Let rest for 10 minutes or so tented with aluminum foil. 

Place the meatloaf on a platter with a garnish or go ahead and plate with the side dishes.

 There you are!  I hope you enjoy!

Thanks for stopping by!

Turkey Meatloaf

Ingredients:
2 pounds ground turkey (may substitute ground pork for half of the turkey)

1 1/3 cup dried bread crumbs

1 chopped onion ( or 4 tbsp dried minced onion)

1 chopped green or red bell pepper (optional)
1 1/2 cup whole milk

2 eggs

2 tsp soy sauce (optional)

1 tsp seasoned pepper

fresh black pepper

Sauce:

2/3 cup ketchup

4 tbsp. brown sugar

2 tbsp. brown mustard
Instructions
Combine everything in a large bowl, except the mustard and ketchup (which will be used for the sauce).

Mix together gently and don't mix anymore than you have to. Just until everything is incorporated.
Place the mixture on foil lined pan for easy clean-up.  Shape into two loaves (one will be frozen for later use).  Make a light indentation or ditch on the top for the sauce.
Mix together sauce and spread on the top of the meatloaf in the ditch. Coat the entire top of the meatloaf.  Each bite will have a bit of the sauce on it using this method.
Bake in a 350 degree oven for 40-45 minutes.  Cook to an internal temp of 160 degrees. Let rest for 10 minutes or so tented with aluminum foil. 

Ham and Corn Chowder

When my husband volunteers, "This is tasty!", I know I have a keeper recipe.  Those were the words he used to describe this chowder, and so, dear reader, I am passing along this homey dish to you.  Ham and Corn Chowder is a simple meal, but served with a loaf of bread and butter, a fruity salad, it is perfectly balanced and nourishing.  

The base for the chowder is a ham broth which I made from the Christmas ham bone.  If you don't have ham broth in your freezer, then you can substitute a vegetable or chicken broth or just use water.

Ham and Corn Chowder

Ingredients:

4 cups ham broth

1 medium onion, chopped

3 medium Yukon gold potatoes, unpeeled and diced

1 stalk celery, chopped

2 cloves garlic, chopped fine

1 pkg. frozen creamed corn

1 cup milk

1 small can pimientos

scallions, sliced, for garnish

salt, pepper, olive oil, butter

4 tbsp. cornstarch

cayenne pepper, hot sauce, sherry (optional)

Instructions: 
1.  Saute the onion and celery until softened and browned lightly.      Add the garlic and saute about 1 minute. 
2.  Add 4 cups ham broth.  
3.  Add the diced potatoes.  Let this simmer until the potatoes are tender, about 40 minutes.
4.  Add 1 pkg. creamed corn and 1 cup milk.  Bring to a simmer.
5.  Dissolve 4 tbsp. cornstarch in  1/3 cup sherry or milk. Stir into the soup.   Bring to a boil and then simmer until thickened.
6.  Add the ham.
7.  Check for seasonings.  Add salt, pepper, a dash of cayenne pepper, a few dashes of hot sauce, to taste.

 










Ladle into bowls and top with sliced scallions...

This soup is wonderful served with bread and a salad..

I hope you enjoy this chowder in good company!  Thanks for stopping by! ~ The Mountain Housewife

BBQ Chicken and a Potato Casserole

This meal is as easy as 1-2-3! Make these three simple dishes that bake simultaneously in the oven and you will end up with a spectacular supper.  Use a barbecue seasoning blend on the chicken for a special flavor, and save some time with frozen hash brown potatoes for the casserole.  The broccoli is readily available this time of the year and can be roasted for maximum flavor and presents a tangy, welcome counterpoint to the potatoes and chicken. Sound like a good plan?

Then let's get started!

Step 1: Gather all ingredients. You will need...

for the BBQ Chicken Quarters

• 1 large package of chicken leg/thigh quarters
• Barbecue dry rub or seasoning mix
• 1 cup commercial BBQ sauce
• large sheet pan lined with foil

for the Cracker Barrel Potato Casserole

• 32 oz. bag frozen hash brown potatoes
• 10.75 oz. can cream of chicken soup
• 8 oz. sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup butter, softened
• 1 small onion, diced and sautéed
• 1/2 tsp. pepper
• 9 X 13 casserole, sprayed with PAM

for the Roasted Broccoli

• 1 head broccoli, washed and cut up into pieces
• 1/4 cup olive oil
• Juice of 1 lemon
• 2-4 garlic cloves, smashed and diced
• 1/4 tsp. red pepper flakes (optional)
• salt and pepper, to taste

Step 2: Prepare the BBQ chicken quarters.

Remove chicken from package and season with the barbecue rub.  

Place the chicken on a large aluminum foil -lined sheet pan.  Bake at 350 degrees, uncovered, for about 1 hour to 1 1/2 hours.

Step 3:  Meanwhile prepare the potato casserole.
Shred the cheese, chop the onions and open a can of cream of chicken soup.

Saute the onions in a few tbsps. olive oil until they are soft and golden. Combine onions, shredded potatoes, onions, soup, cheese and softened butter in a large bowl.  Mix thoroughly.  Fold out into the prepared casserole.  Place in the oven with the chicken
to bake about 30 min.

Step 3:  Roast the broccoli.

Mix together the oil, garlic, red pepper, lemon juice, salt and pepper.  Toss together the broccoli and the oil mixture in a large bowl.  Place broccoli on cookie sheet.  Place in the oven for about 20-25 minutes, stirring once during cooking time. Keep an eye on the broccoli to make sure it's not burning; you want it to caramelize a bit, not burn.

Everything should be about done now. Turn the oven temperature up to 400 degrees for about 4-5 minutes to give everything a nice brown top. 

Check the chicken.  If the juices run clear, it is done.  Internal temperature should be 165 degrees.  After removing from the oven, brush with some bottled BBQ sauce, then tent with foil.  Let stand 5-10 minutes.

Remove the potato casserole from the oven and the broccoli.

Plate your wonderful meal!

I hope you will enjoy this simple and easy, yet delicious meal with your family.  Thanks for stopping by! ~Mountain Housewife

Recipes 

BBQ Chicken Quarters

• 1 large package of chicken leg/thigh quarters
• Barbecue dry rub or seasoning mix
• 1 cup commercial BBQ sauce
• large sheet pan lined with foil

Remove chicken from package and season with the barbecue rub.  

Place the chicken on a large aluminum foil -lined sheet pan.  Bake at 350 degrees, uncovered, for about 1 hour and a half.

Hash Brown Potato Casserole

• 32 oz. frozen hash brown potatoes
• 10.75 oz. can cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/2 cup butter, softened
• 1 small onion, diced and sautéed 
• 9X13 casserole, sprayed with PAM

Shred the cheese, chop the onions and open a can of cream of chicken soup.
Saute the onions in a few tbsps. olive oil until they are soft and golden.  Combine onions, shredded potatoes, cheese, soup and softened butter.  Mix thoroughly.  Fold out into the prepared casserole.  Place in the oven with the chicken to bake about 30 min.

Roasted Broccoli

• 1 head broccoli, washed and cut up into pieces
• 1/4 cup olive oil
• Juice of 1 lemon
• 2-4 garlic cloves, smashed and diced
• 1/4 tsp. red pepper flakes (optional)
• salt and pepper, to taste

Mix together the oil, garlic, red pepper, lemon juice, salt and pepper.  Toss together the broccoli and the oil mixture in a large bowl.  Place broccoli on cookie sheet.  Place in the oven for about 20-25 minutes, stirring once during cooking time. Keep an eye on this to make sure it's not burning; you want it to caramelize a bit, not burn.

Chicken and Biscuit Casserole

St.Valentine's Day is coming up in a week and you may be thinking of something special to serve...

Chicken and Biscuit casserole is a lovely, comforting dish that will please the whole family. It is beautiful, hot, bubbly deliciousness, topped with buttery biscuits.  And your family will feel the love when they see those heart-shaped biscuits!

The heart biscuits also give complete coverage of the chicken filling, without any gaps as round biscuits tend to do. If you don't have a heart shaped cookie or biscuit cutter, you can use a table knife to shape them easily. 

It may seem that there are a lot of steps involved in this recipe, but let me promise you that this recipe is worth the time. Also it is a one-dish meal that will involve easy clean-up. And if you make the chicken a day ahead, this dish comes together pretty fast,too.

Ok...lets get started!

Step 1: Gather all your ingredients:

5 medium chicken breasts, boned or bone-in (this should produce about 3 cups of cooked, chopped chicken)
Water (which should produce about 3 cups broth)
Broth seasonings(peppercorns, salt, pepper, thyme, parsley,bay leaf, onion, carrot celery)

2 cups self-rising flour
1/2 cup butter

3/4 cup milk or buttermilk

2 tbsp. olive or vegetable oil
1 onion, sliced 1 in. thick
2 stalks celery, large dice
2 garlic cloves, chopped fine
1 sm. can peas or cup frozen peas
2 carrots, diced and parboiled
4 tbsp. cornstarch
1/3 cup cold water

Step 2:  Prepare chicken breasts (pick your method)
Poaching the breasts produces, I think, the most tender and flavorful meat while providing a broth to go into the casserole.

Poach breasts in a pot just large enough to hold the breasts.  Add enough water to cover by 1 inch.
Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
Bring just to a simmer over medium high heat.  Reduce to medium low and simmer 15-18 minutes or until thermometer reads 170-180 degrees.

... but sometime I just pop the breasts in the crock pot the night before. Easy peasy. If you cook them in the crock pot, you will not come out with 3 cups of broth, so you will have to make up for that when assembling the casserole.

With both methods:
Transfer breasts to a plate or bowl.
Strain the broth.
Separate meat from the bones then shred or chop.

Step 3:  Prepare biscuits.
Place flour in In a large mixing bowl.  Cut the butter using a pastry cutter or a grater.  Actually, I just use my fingers to get the butter/flour mixture to the consistency of coarse crumbs.

Pour milk into flour mixture while stirring with a fork.  Mix in just enough milk until the dough is soft, moist and pulls away from the side of the bowl.

Turn onto lightly floured surface and toss with flour until no longer sticky.  Knead the dough a few times until it is smooth.

Press out with your fingers to 3/4 inch thickness. 

Cut out with a biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting process.  Set biscuits aside while you prepare the filling.

Step 4:  Prepare filling.
Saute onion, celery, garlic, carrots in olive oil.  

Add cornstarch/water mixture slowly until mixture is like gravy.  
Add 3-4 cups chicken broth and simmer 10 minutes.

Add 3 cups cooked chicken and peas and simmer 5 minutes.

Step 5:  Assemble casserole.
Pour into round 2 qt. casserole.  Arrange biscuits on top.  Bake at 400 degrees about 30 min. or until bubbly and biscuits are done.

Chicken and Biscuit Casserole

3 c. chicken or turkey, cooked and cubed
3 c. chicken or turkey broth
1 onion, sliced 1 in. thick
2 carrots, large dice
2 celery stalks, large dice
2 garlic cloves, chopped fine

1 sm. can peas or 1 cup frozen peas
4 tbsp. cornstarch
1/3 c. cold water
10 biscuits

Saute onion, celery, garlic, carrots in olive oil.  Add broth and simmer 10 minutes.  Add meat and peas and simmer 5 min.  Add cornstarch/water mixture slowly until mixture is like gravy.  Pour into round 2 qt. casserole.  Arrange biscuits on top.  Bake @ 400 degrees about 30 min. or until bubbly and biscuits are done

Thanks for stopping by!  And God bless!         -Mountain Housewife