Tag Archives: Supper

German Beef Rouladen

This rich and hearty dish may be foreign and unheard of if you are not of German heritage or frequent European inspired restaurants.  Now being German myself and growing up attending Oktoberfest while eating sausages, kraut and warm, soft Bavarian pretzels in loads of beer cheese…I simply adore Rouladen.  Not because we had it often, rarely ever, but because it was mainly served as a Christmas dinner dish or perhaps a Sunday supper if you were lucky.  It’s a special treat, where it takes a bit of thought and tedious work in assembling, twining, searing and braising the beef…but oh-so worth it!

Another reason that many ‘non-Germans’ may have not tried this specialty dish is because the ingredients could sound a bit odd together.  I get it.  Rouladen usually consists of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then braised until the beef is about fork tender.   Yes, we like a bit of ‘saur’ to our meals, but this works wonderfully….and oh that bacon!!  It cooks inside the beef, which in turn actually bastes itself and creates SUCH a rich flavor and tender meat!…drooling now.

*If you cannot find pre-sliced beef (top round/chuck), your grocer’s butcher would be happy to help!  You’ll just have to pound it thin once you get home. 🙂

The Starting Lineup

  • Beef, thinly sliced and pounded 1/4″ thin to about 4″x6″ (chuck roast or top round slices).  I typically use about 8-10 slices.
  • Whole grain mustard/German mustard
  • 1 pckg Bacon (reserve 2 slices and chop up)
  • 1 large yellow onion, cut into thin strips or chopped
  • Dill (or German) pickle spears, 8-10 
  • Sweet pickle relish, a couple Tbsp’s
  • Kosher salt & ground pepper
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup onion, chopped (I use the leftover from the Rouladen stuffing)
  • 2 cloves garlic
  • 1/4 cup Red wine
  • Beef broth
  • 1/4 cup Flour or cornstarch + milk slurry (to thicken)
  • 1/4 cup sour cream (optional)
  • *Butcher twine or toothpicks’ to hold beef rolls together

Serve Alongside (optional)

  • Boiled potatoes, seasoned lightly with salt, pepper and dill (russet/peeled)
  • Warmed German red cabbage (jarred is fine)

The “hardest” part of this recipe is the assembling…once you get everything prepped (chopped, diced, rolled and secured) you’re in the clear and can enjoy a German bier while smelling the braised goodness!

When everything is in it’s place, begin by spreading about a tablespoon of the mustard on one side of the thinly pounded beef, sprinkle with a bit of salt and pepper (easy on the salt).  Next lay 1-2 slices of bacon down lengthwise, followed by the onions, the sweet relish and finally the dill pickle slice horizontal to the length.  Roll up each prepared beef slice around that dill pickle and secure (as best you can) with the butcher twine or a bevy of toothpicks.

In a large heavy bottomed pot or Dutch-oven (I used my enameled Lodge cast-iron), add in the reserved 2 slices of chopped bacon and render the fat over medium heat.  When bacon is slightly crisped add in the rolled and secured Rouladen (about 1/3 – 1/2 the batch at a time) and brown all sides to create almost a crust.  Remove the seared beef rolls and continue with the rest of the batch (should take about 20 minutes for all).

To that bacon/beef grease (you may need to add 1 Tbsp more of vegetable oil depending), add in the carrots, onions and celery and allow to sweat down for 2-3 minutes, scraping the bottom of the pan with a wooden spoon.  Add in the garlic and sauté for 30 seconds.  Next, pour in the red wine, again scraping the bottom of the pan for any brown bits…flavor!! and simmer, stirring for 4-5 minutes.

Add the seared Rouladen back into the pot with the veggies/wine and pour in the beef broth till it covers about 2/3rd the way up the meat.  Bring to a boil and then cover and let simmer on low for 1 1/2-2 hours.

Once finished, carefully remove the tender beef rolls to a platter.  Mix 1/4 cup of flour with 1/4 cup milk and whisk into the juices in the pot.  This will thicken and make a gravy.  Now, optional, you can whisk in the sour cream for more richness and a slight tang that the Germans love in their cooking.

To serve:  Thoroughly remove the butcher twine or toothpicks and place Rouladen on a plate, cover with a hearty amount of the gravy and serve with warmed German cabbage and boiled dill-flavored potatoes to help sop up that gravy with!  Prost!!

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Pan Seared Salmon with Sun Dried Tomato Bacon Cream Sauce

I know this is hard to believe with a recipe title as such, but this meal took less than 30 minutes to prepare and have on the table.  Yes, I tell no tale, less than a half of an hour.

What’s also great about this quick, and arguably almost healthy meal, is that since it’s so quick to cook up, it can be in your weeknight dinner rotation.  Plus, since it’s flavors are so “high-end”, it is also a no-hassle recipe for a dinner party or perhaps even an at home date with your loved one.  *One extra thing, my five year old son ate this up TWICE and even proclaimed, “I just love this stuff”.  Again, I tell no tales…

The Starting Lineup

  • 1 1/2 lbs salmon fillets
  • 3 strips bacon, chopped
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 4oz sun dried tomatoes in oil, drained, sliced (Plus 2 Tbsp of the oil)
  • 1/4 tsp smoked paprika (regular will work as well)
  • 1 Tbsp Italian seasoning
  • 1/2 tsp crushed red pepper
  • 1 cup half & half
  • 1/4 cup parmesan cheese, shredded
  • 1/2 cup vegetable (or chicken) stock
  • Kosher salt & fresh ground pepper, to taste
  • Fresh basil, torn (garnish)
  • Parmesan Cheese, shredded (garnish)
  • Penne pasta, for serving

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Let the Salmon come to room temperature for 15 minutes. Gather all of the ingredients and bring a large stockpot of salted water to a boil (for the pasta) while you begin to sauté the diced bacon in a large non-stick skillet.  Remove the rendered, slightly crisped bacon to a paper towel lined dish and set aside.  Also (if needed) drain all but 2 Tbsp of the bacon grease.  *When the stockpot of water is boiling, add in the penne pasta and cook to the package directions.  Drain and set aside till plating.

Bring the skillet with the bacon grease to medium heat and sear the salmon fillets for 2-3 minutes on each side.  Set aside.

To that same skillet, add in the onion, garlic, sun dried tomatoes + oil, paprika, Italian seasoning and crushed red pepper.  Sauté together for about 2 minutes.

Add in the vegetable/or chicken stock over to deglaze the pan and let simmer for a couple minutes.  Pour in the half & half along with the 1/4 cup parmesan and stir together, salt & pepper to taste.  Add the seared salmon back into the creamy, fragrant sauce to bring back up to temp.

Serve this delightful dinner individually plated or family style…Coat the cooked penne in the creamy sauce, place the salmon overtop and sprinkle the freshly torn basil, parmesan and crisped bacon overtop!  Enjoy!!

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Baked “Fried” Chicken w/ Alabama White Sauce

Not everyone is familiar with the wide variety of barbecue sauces that exist in this great country.  Most know of the thick, slightly sweet Kansas City style, the tangy vinegar or mustard based Carolina flavors and that damn good bold and spicy Texas rendition.  However, if you ever find yourself in the northern (or even not so north) parts of Alabama, you’ll find their zesty, tangy and a bit quirky WHITE version.  Yep!  White bbq sauce that I must admit is pretty darn tasty!!

It originated in 1925 by the legendary Bob Gibson (his restaurant is still there and busy as ever!) where he created a tangy, mayonnaise based concoction that is great for marinating, basting or dipping.  Really, every southern home should have this condiment on hand for the more traditional smoked or grilled chicken, pulled pork sandwiches or even a fantastic french fry sauce!  Give it a try..I know it won’t be your last time! 

*Their are a few renditions of the famous white sauce, but as long as you have mayo, vinegar, salt and pepper, you can add to it!

The Starting Lineup
Baked “Fried” Chicken

  • 4 Chicken Breasts, thin sliced
  • 3/4 cup Alabama White Sauce
  • 1 3/4 cup Panko breadcrumbs
  • 1/4 cup cornmeal
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp seasoned salt
  • 1/4 tsp smoked paprika

Alabama White Sauce

  • 1 cup mayonnaise 
  • 1/4 cup apple cider vinegar
  • 1 Tbsp Creole mustard 
  • 1 tsp horseradish, prepared
  • 1 clove garlic, finely minced
  • 2 tsp lemon juice
  • 1/2 tsp ground black pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp cayenne pepper 

Alabama White Sauce ingredients..


At least an hour before you’re planning on eating, mix up the Alabama White Sauce so that A.  The flavors can really meld together in the refridgerator and B.  You can marinate the chicken in 1/2 of the sauce prior to dredging and baking.

In a medium size bowl, simply whisk together all of sauce ingredients until thoroughly combined.  Next, in either a baking dish or a gallon-size ziplock bag, pour out about half of the sauce to coat the chicken breasts.  *Make sure not to cross contaminate here!

Cover both the bowl of remaining white sauce and the now coated chicken with plastic wrap/zip up bag.  Place in the refridgerator for at least 1 hour and up to 4 hours.  

Time to eat!!  Preheat your oven to 400 degrees and prepare a foil-lined baking sheet with a wire rack on top (you may need to spray the rack with non-stick).  Remove the marinated chicken from the refridgerator.

*This next step is optional, but recommended….In a skillet heat about 2 tablespoons of olive oil to medium heat.  Add in the 1 3/4 cups of  Panko and the 1/4 cup of cornmeal.  Lightly brown the breading, stirring often, about 5 minutes.  Transfer to a shallow dish.

To the (toasted) breadcrumbs, whisk in the spices.

Take each sauce coated chicken breast, one by one, and dredge in the spiced (and toasted) breadcrumbs.  Gently press the panko on as well as possible and transfer each to the wire racked baking sheet.  It’s ok if it’s not perfect..rustic is pretty!  

Place in the preheated oven for 15 minutes, until outside is nice and crunchy and the centers are cooked through.  

Serve with a small dish of that tangy Alabama White Sauce for dipping or just pour on over the chicken!  I like to accompany ours with a side of bacon black eyed peas, a country salad and bread and butter..enjoy!!

BBQ Pulled Pork Enchiladas

Being creative has its perks!  Like when you can’t decide between spicy Mexican food or a warm bbq sandwich for dinner..decisions, decisions!

Now one my think this sounds crazy, but it’s oh so not!  The slightly spicy pulled-pork mimics south of the border carnitas and instead of the flavor of a cornbread side, you’re replacing it with corn tortillas.  Finally, the marriage of enchilada sauce with a slightly tangy and spicy bbq sauce is a winner!  Hell, I know in the near future I’ll be re-concocting this sauce for some barbecue sandwiches!  It has a great flavor that I know no one will be able to pinpoint..unless they read this of course. 😉

*You can use left over pulled pork or even shredded chicken if so inclined. 

*I prefer a thinner, spicy and tangy BBQ sauce here.  Leave the Sweet Baby Rays for your ribs, as these enchiladas need a bit of a kick..NOT sweetness.  My opinion..but believe me!

*When I was planning on preparing  this meal, I knew that I had a busy weekend ahead.  So on Saturday, before we ventured out for a full day of baseball, I slowcooked the pork.  When returning home that evening, I shredded it and placed the meat and the juices in an airtight container in the refridgerator.  The next day for dinner, I simply had to assemble and bake the enchiladas (as pork was cooked) and it took less than an hour to hit the dinner table!

*If you’re not into making your own pulled pork, you can pick up a tub from your favorite restaurant.

The Starting Lineup

Simple Pulled Pork (Slowcooker)

  • 3lb Pork butt/shoulder
  • 1 yellow onion, quartered
  • 1 cup barbecue sauce (your choice)
  • 1 Tbsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 rounded tsp of chicken bullion 
  • 1/2 tsp cayenne pepper

Enchiladas 

  • Corn tortillas
  • Pulled Pork (cooked)
  • 1 red onion, chopped (3/4 for filling/1/4 for garnish)
  • 1 can green chiles
  • 1 tsp cumin
  • 1/2 tsp smoked paprika 
  • 1 can enchilada sauce
  • 3/4 cup bbq sauce (I prefer a thinner, spicy one..not too sweet here folks!)
  • 2-3 cups Mexican-blend cheese
  • 2 Tbsp vegetable oil

Garnish (Optional)

  • Red onion, chopped
  • Jalapeños, thinly sliced
  • Cilantro
  • Sour cream 

Alright!  Now, again, you can pre-cook the pulled pork the day before (like I did) so that this is an easy, quickly assembled homemade dinner OR you can just as easily start the slow cooked pork on a Sunday morning and have this on the table by dinner time no problem!

So either way you choose, you’ll always start with the pulled pork..and its simple!  In your non-stick sprayed crockpot, place in the quartered onions followed by that pork butt!  Next, add all of the seasonings and the cup of bbq sauce.  Cover and cook on low for 8 hours! (*Once finished, continue on to assemble the enchiladas OR shred and store in an airtight container, remember to ladle in a bit of those juices too!

Enchilada time!!

Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.

In a large pan over medium heat, add in the vege oil.  Follow that with the 3/4 cup of chopped red onions, green chiles, cumin and smoked paprika.  Saute for 3-5 minutes.  Then in goes the cooked and shredded pulled pork, cook till mixed throughly together.

Meanwhile, in a medium bowl, whisk together the can of enchilada sauce and the bbq sauce.  Make sure to taste as you can add more BBQ sauce if desired..I think I did add a bit more?? Haha. 

Warm the corn tortillas (in a tortilla warmer OR on a plate with a damp paper towel over top for a few seconds.)
One by one, spoon a good amount of the spiced pulled pork onto the middle of each tortilla and roll up.  Place seam side down into your baking dish.  Repeat until full.  *One or two may slightly crack..dont you worry!  They’ll be covered by sauce and cheese and will taste the EXACT same..no one will be the wiser! 😉

Pour the BBQ enchilada sauce evenly over the filled tortillas and top with all that glorious cheese!

 

Place (uncovered) in the oven for 25 minutes, or until cheese is melted and edges are browned.  Remove and let sit for a few minutes as the cheese will be molten hot!!

Serve up with the garnishes of your choice and unlike the normal Mexican cerveza you’d enjoy with enchiladas..we’re actually tasting BBQ flavors here!  So we like ours with a cold good ol Texas beer and a shot of bourbon!  Enjoy!!  

YUMMMMMMMM……..

Autumn Chopped Salad w/ Roasted Pork Tenderloin & Maple Pumpkin Vinaigrette

Yesterday we had quite the breeze..which resulted in a few (ok, many) of leaves falling onto our back porch and yard, much to my husbands dismay..ugh yard work .  Meanwhile, I happily watched it from my kitchen window while wondering what to cook up for dinner.  If nothing else, the view makes doing the dishes that much better. 

Now since the weather wasn’t really chilly but in the mid-80’s, and it was indeed Fall, what could I come up with??  Well below you will find a crisp flavorFALL (<< see what I did there) salad and a ridiculously juicy and warm pork tenderloin.  Oh and lets not forget that Vinaigrette!!  This will now be a staple in our home come Fall..May we also suggest serving with a nice cider?!  Apple cider for the lil’s of course.

*If you have a cast-iron pan, you can transfer the seared pork directly to the oven in this vesssel.  I did not only because my cast iron wasn’t large enough for both my tenderloins.

**Make sure to taste your vinaigrette as you go.  Remember, this is YOURS and if you like it sweeter then add more maple.  Thicker?  Then more pumpkin.  How about tangier?  Well, then you simply add more cider vinegar or dijon!  It’s up to YOU! 🙂 

The Starting Lineup
Maple Pumpkin Vinaigrette

  • 4 Tbsp maple syrup (real maple..no fake stuff here!)
  • 1/3 cup pumpkin puree (non sweetened)
  • 1/4 cup apple cider vinegar
  • 2 tsp dijon mustard
  • 1 clove garlic, finely minced
  • Pinch each of salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1 Tbsp thyme, fresh
  • 1 Tbsp water

Autumn Chopped Salad

  • Romaine lettuce, chopped
  • Iceberg lettuce, chopped
  • 2 apples, sliced thin
  • 1/4 cup pecans, chopped (candied optional)
  • 1/4 cup dried cranberries
  • 1/4 cup bleu cheese crumbles

Roasted Pork Tenderloin

  • 1 pckg pork tenderloin, usually comes with two
  • 2 Tbsp dark brown sugar
  • 1 Tbsp chili powder
  • 2 tsp rosemary (sounds weird with chili powder..just go with it)
  • Kosher salt and pepper, to taste
  • 1 Tbsp vegetable/ or canola oil
  • 1 Tbsp butter

Maple Pumpkin Vinaigrette…yes, I totally forgot to grab the dijon for the picture, oops! Make sure to use it though, it’s a great emulsifier.


Roasted Pork Tenderloin and Autumn Chopped Salad


Start by preheating your oven to 400 degrees and lining a sheet tray with foil.  Place the lined sheet tray into the oven while it preheats.  You’ll also want to start heating up a skillet(medium/medium-high heat) *I prefer my cast iron here, which is why I start to heat it up now, takes a few minutes..and then remove the pork tenderloins from the refridgerator to come to temp.

Next, in a small bowl, whisk together the maple syrup, pumpkin puree, apple cider vinegar, dijon mustard, garlic and the salt and pepper.  Then slowly whisk in the extra virgin olive oil into the mix *slowly as not to “seperate” the dressing.  Finally stir in the fresh thyme (and 1 Tbsp water if you’d like it a bit thinner).  Cover and store in the refridgerator.

Open the package of pork, pat dry with paper towels, and rub on the seasoning blend.  In the now hot pan, add in the oil and the butter.  Then place in the pork (I had to do 1 at a time) and sear all sides till a deep golden brown.  That brown sugar will caramelize and create a ‘crust’, so dont worry as it’s not burnt.  This should take you about 10 minutes for both. 

Once the pork has been seared, place onto the lined sheet pan in the oven for about 20 minutes, flipping halfway through (till internal temperature reaches 140 degrees).  Remove from the oven, tent with foil, and allow to rest for 10 minutes.

While the tenderloins are roasting, start chopping up the rinsed lettuce and pat dry.  On a large (and of course pretty) serving platter lay out the chopped lettuce.  Then follow with the apple slices, pecans, dried cranberries and bleu cheese crumbles.  

Once the pork is rested (so the juices do not run out) slice it up!  Lay the slices (pretty again) across the prepared salad and drizzle a good amount of your homemade Maple Pumpkin Vinaigrette…oh lordy, enjoy!! 

Sweet Tea Brined Fried Chicken Sliders w/ a Tabasco Honey Glaze

Since the weather has cooled, it was only natural that I wanted some stick-to-your-ribs kinda meal AND I don’t mind having the warm stove or oven on.  Yay!  

So when the thought of cooking an amped-up fried chicken sandwich crossed my mind, I was sooo in my happy place.  Regarding the sauce, I like things spicy (duh) and my hubby likes things sweet (duh once again), so the simple pairing of the vinegary Tabasco with the subtly sweet honey was just the right concoction!  The hot sauce thins out the honey for a perfect drizzle!  Just to die for on fried chicken…or should I say like todays teen, “it’s everything!”

That was now settled, so I grabbed my apron, cranked up 95.9 The Ranch on the kitchen radio and started frying up some goodness!

The Starting Lineup

  • 6 chicken thighs, boneless, skinless
  • 1 cup sweet tea, I love Red Diamond brand
  • 1 cup buttermilk
  • 1 cup flour
  • 1 tsp black pepper
  • 1 Tbsp kosher salt
  • 1 tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Bread & butter pickles (dill just isn’t right here)
  • Mayonnaise, I love Dukes brand
  • Slider potato rolls
  • 1/2 cup honey
  • Tabasco Pepper Sauce, few to several dashes 
  • Canola or peanut oil, for frying 

Earlier in the day, add the chicken thighs to a ziplock bag and pour in the buttermilk and sweet tea.  Zip up and give a shake to evenly distribute the brine.  Store in a shallow dish (to avoid spillage) and place in the refrigerator for 2-6 hours (overnight is fine too). 

Once you’re ready to fry these up, bring about 2″ of oil up to med-high heat. (350-375 degrees) in a heavy bottomed skillet or dutch oven.

Next, in a shallow dish, whisk together the flour with the spices and remove the chicken from the refridgerator. *Here, as I often do, is place the chicken thighs between two sheets of plastic wrap and pound out a bit thinner.  Helps to tenderize it even more AND it looks kind of cool hanging over the bun.  Bigger is always better ;). 

Now we’re ready to fry!  Using tongs, grab one of the chicken thighs and shake off excess brine, then dredge completely with the seasoned flour.  Transfer to the hot oil and allow to cook for 6-8 minutes, then turn over and fry for another 6-8 minutes (till golden brown and cooked through).  Remove to wire racked baking sheet (or paper towels) to rest while you finish the remaining thighs.  *Only fry 2-3 at a time so that the oil temperature doesn’t drop…THAT makes for greasy chicken! 

Now that the chicken is cooked, whisk together the honey and Tabasco sauce to taste.  You also can slightly toast the cut side of the sliders on a hot skillet if desired (not toaster oven).  

Assembly time!!  Spread a thin (or thick) layer of mayonnaise on each side of your soft slider rolls.  Then add the fried chicken, followed by a few bread & butter pickles and finally drizzle the honey-Tabasco right over top!  Dig in and enjoy!! 

Slowcooker Maple Apple Bacon Pork Tenderloin

It’s a rainy day here in Texas.  A glorious, cool, rolling thunder sort of day, perhaps my very favorite kind of day there is.  Now rainy days (or any day really) make me want to bake, broil and roast in my kitchen for as long as humanly possible…but there’s just something about that slow-cooker on making the home smell of divine aromas!

So that is exactly what I chose to use on this puddle jumping day!  Let me tell you, I chose to walk outside numerous times just so I could return in to that smell of tenderloin, bacon, maple and apples.  I mean really??  What screams comfort and Fall more than that?!

The Starting Lineup

  • 1 pckg pork tenderloin (they often come with two loins)
  • 6-8 strips bacon
  • 1 Apple, cored & sliced
  • 1/3 cup real maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 clove garlic, minced 
  • 1 yellow onion, quartered
  • 2 cups carrots 
  • 2 cups red potatoes 

We will begin by spraying your crockpot with a bit of non-stick spray, rinsing and chopping your produce and cooking the bacon.  Once bacon has crisped, remove from pan and rough chop.

In a small bowl, whisk together the maple syrup, balsamic, Dijon, soy sauce and minced garlic. 

Next, place the onions, carrots and potatoes in the crockpot followed by the pork tenderloin(s).

Pour the maple glaze over top and then toss on the apple slices and chopped, cooked bacon. 

Cover and cook on the low setting for 6-8 hours… dinner is ready, enjoy!! xo 

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