"dirty rice" from the hill

dirty rice

Sister Mary has done it again! This is such a wonderful recipe, I love the flavors used here and the great plentiful sausages, I wonder who thought of calling this dish dirty rice? funny huh?...take it away Mary!!!

Ahhhh!!! Comfort food from the hill.

 I belong to a group that meets at my Mother's farm several times a week.  During the summer we have campfire meetings and utilize her outdoor kitchen.  So twice a year we go out on a Saturday and refresh the kitchen and do any other tidying up that needs to be done.  We have a potluck lunch.  You know how sometimes you need to bring a dish to something and no amount of wandering through cookbooks, gives up a good idea.  And you don't want to bring the same picnic cake or pie you always bring.  Well that is what happened this time.  When that happens I hit the pantry and talk to my BFF Dar.  She came up with this idea.
Mind you the idea came up late. (I did not want to go shopping).  So we just McGyvered this recipe using our imaginations.

We had three kinds of bratwurst and Italian sausage.So the first thing I did was brown all of the sausages with a little olive oil on high heat.  I wanted a little char and a lot of flavor from the juices.  I threw in the onion  (rough chop) I smashed three garlic cloves and added them.  When the onion was translucent I added the bell pepper and black beans.It was time for the fun to begin.  The spices.  All of the spices were measured by taste and smell.  Cumin, Chili Powder and Tumeric. Lots of black pepper and I added a cup of warm water with a generous tablespoon of the bouillon. 

The rice was cooked the night before and so I put it in a large bowl.This is plain white rice.  Next time I make this we will use brown rice.  Just to add a little more texture.

The chopped bratwurst and sausages.  I fried these first than removed them from the pan to cool and chop.
,

The ingredients are added to the rice.  So beautiful and colorful.

Can you believe how easy this is?  Seriously I thought this just might be one of those dishes we would make just once... It was a real crowd pleaser. I urge you to give it try!

                 CHEERS TO HAPPY!!!     

Squash Gratin...

Squash Gratin

It is feeling like fall here in the Northwest...the air is feeling crisp and the squash is ripe...the pumpkins are orange and the corn is as high as an elephants eye, blackberries are hanging on the bushes all up and down the roads, apples are on the ground, can you guess it is my favorite time of year? yep!.....I love, love, love this side dish! It is so creamy, almost souffle like in texture...the cheese is perfect in it...You can change up this recipe very easily...kale or no kale, any kind of squash or pumpkin would do...a little saute' onion, would be great...a touch of nutmeg...hmmmm...see it just gets better and better....and easy, very easy to put together and bake later when you are ready....

Squash Gratin

1 large butternut squash (3 cups cut in cubes), peeled, seeded,
and cut into 1 1⁄2" chunks
 Salt
3 medium Yukon gold potatoes (about 1 1/2 cups.),
peeled, halved lengthwise, and thickly sliced
2 cloves garlic, chopped
Freshly ground black pepper
1 cups half and half
2 cups grated Swiss cheese
2 handfulls of cleaned chopped kale

1. Preheat oven to 400°. Put the butternut squash into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until squash are tender, about 20 minutes. Drain well, pressing out any excess water. Meanwhile, put potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.

2. Put squash into a large bowl and mash coarsely with a potato masher. Add the drained potatoes, garlic, and salt and pepper to taste and gently fold together. Transfer 1/2 of squash mixture to a deep 9" × 14" roasting pan or baking dish, add kale and 1 sprinkle 1/2 of the cheese and then add the rest of the squash and sprinkle with cheese on top. Cover and bake for 15 minutes then uncover and bake until golden brown and bubbly, about 30 minutes. Let cool slightly before serving. serves 6-8 people...

Butternut squash and Yukon gold potatoes...

I used just half of this very large squash...just cut in half...scoop out the middle and peel and dice....

put in a pot to boil.....

cut the peeled potatoes into thick slices and cover with water and boil.... 

potatoes done...

squash done and ready to mash...

kale ready and garlic ready...(and yes I really should of cut the kale a little more)

roughly mash the squash, just so little bits of it remain...fold in the garlic, salt and pepper, and fold in the potatoes....

put half in the baking dish...add the kale...

half the cheese...

the rest of the mixture...

sprinkle with the remaining cheese....and slowly pour on the half and half...it will sink in nicely....

cover and place in the oven...bake for 15 minutes covered and 15 uncovered...

take it out and stand back and take a bow! It is that good...you should hear the applause about now.....

simply the best!

Cheers to Happy  !!

Zucchini Devils Food Snack Cake...

This is one of those recipes where you hit yourself on the head and say "why didn't I think of that?" This is so easy and so dang good....it is moist and using some of the dry mix for the topping is ingenious! I am all for easy, most of the time...and I have zucchini's coming out my ears right now...seriously out my ears...

Zucchini Devils Food Snack Cake

1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix  (or the not gluten free kind)
1/2 cup butter, softened
1 cup shredded unpeeled zucchini (about 1 medium)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/3 cup water
3 eggs
Streusel
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 cup chopped walnuts or pecans

1. Heat oven to 350°F. Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray.
2. Reserve 1/4 cup cake mix for streusel; set aside. In large bowl, beat remaining cake mix, 1/2 cup butter, zucchini, cinnamon, cloves, water and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan.
3. In small bowl, mix reserved 1/4 cup cake mix and streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
4. Bake 44 to 49 minutes for 8-inch pan or 38 to 43 minutes for 9-inch pan until toothpick inserted in center comes out clean. Serve warm or cool

just a few ingredients...the cinnamon and nutmeg...take the cake!!!

put all in the bowl together.....mix like crazy...and spread in a oiled cake pan...

mix the topping and sprinkle on top...

ready to bake!

and out of the oven ...don't be deterred by the holes and craters....

it is moist and flavorful and crunchy on the top....you could serve with fresh whip cream or ice cream, but plain was perfect for dessert, as well as for breakfast and for snack too....

Cheers to Happy  !!

Savory Polenta...

I have eaten Polenta before, but had never made it...I have been thinking about it lately and how I could make it work for my restaurant....a simply made Polenta with a simply made Italian Sausage Ragu...I checked many recipes and found several similarities...really it is 4-8 times the liquid to the cornmeal...the one I finally decided on was from my old reliable Alton Brown...he never leads me astray....this one is moist, and flavorful and savory....has no graininess at all, it is as smooth as pasta, I would love to serve this to everyone I know!.....I want everyone to promise to give this a try...if you like pasta, you will LOVE this..I guarantee it!

Ingredients
2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated
Directions
Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
Serve as is, or pour the polenta into 9 by 13-inch cake pan sprayed with cooking spray. Place in the refrigerator to cool completely...Overnight is good.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

your ingredients minus the butter that I forgot to get out....

chop  the onion and garlic....

saute the onion...then add the garlic and saute....

add the chicken stock and bring to a boil....

once boiling slowly add the cornmeal while whisking.....

when finished put the pan in a 350 oven for 40 minutes...whisking every 10 minutes...

first 10 minutes...

second 10 minutes...

third 10 minutes.....

then whisk in the butter and Parmesan cheese.....

spray a 9x13 dish with cooking spray....

pour in the polenta and cool in the fridge for 4 hours or the next day...

cut the polenta in big squares and then in triangles...

brush with olive oil.....

heat to a medium heat a nonstick pan or a cast iron grill....

place the polenta on and cook for approximately 2 minutes per side....

turn when golden brown....It looks heavy I know, but it is as light as pudding, or mashed potatoes....really....

place like cards in a pasta bowl....then top with your choice! I made mine with a simple Ragu....

I just pulled some vegetables and Italian sausage out of the fridge and made a sauce....

onions, garlic, browned Italian sausage, red and yellow peppers, zucchini, mushrooms, olives and a couple cans of chopped tomatoes...plenty of salt and pepper, cover and cooked it for 30 minutes....simple and very good.....

Oh my!

Cheers to Happy  !!