Crispy Fried Zucchini Patties with Horseradish Sauce

I have several zucchini to use from the bottom of my refrigerator so tonight this is my vegetable side dish.  I have gotten to really like a bigger variety of zucchini sides.  Used to be we all just made zucchini bread!  No more!  This is my adaptation of Trisha Yearwood's Zucchini cakes.

Ingredients for Crispy Fried Zucchini Patties:

3 C. shredded zucchini
2 C. bread crumbs
1/3 C. grated Parmesan cheese
2 t. finely chopped fresh basil
2 t.  finely chopped garlic
2 t. kosher salt
1 t. black pepper
4 large eggs
1/2 C. buttermilk

1/3 C. vegetable oil for frying

I shred the zucchini an hour or two ahead and salt with 1 t. of the salt in a colander in the sink.  I leave it to drain for a crisper finished product.

Mix the wet ingredients (eggs and buttermilk)  in a medium bowl and whisk together.  Using a larger bowl stir together all of the remaining ingredients.  Pour the buttermilk and egg mixture into the larger bowl of the zucchini mixture and stir well.

Using a heavy skillet heat the oil over medium high heat.  Form into patties using a 1/4 cup measure and fry until golden on both sides, 4-5 minutes.  Drain on paper towels.

Ingredients for Horseradish Sauce:

1 1/2 C. sour Cream
1/4 C. buttermilk
2-3 T. horseradish
pinch of red pepper flakes

Stir all of the ingredients together and serve along side hot and Crispy Fried Zucchini Patties!


Silly me forgot to take pictures but these are too tasty not to add to our recipe collection!

FONDUE Birthday Dinner for 6 with Steak, Chicken, & Orangr Dreamcicle Cake

All set for a fondue birthday dinner for six.

Our oldest grandchild turned twenty last week and asked Grandma for a Fondue  birthday dinner.  So after a hunt for what was left of our 60's fondue pot!  Success, I found it.  Easily I set up a large flat tray with the heat source, the stand, and the pot with lid.  Ours is stainless steel, ideal for a meat based cool.

THE MENU:

Beef, Chicken, and Shrimp Fondue
Baked potatoes
Vegetables with dip
Homemade sour cream vanilla bread
Orange Dreamcicle Cake

There were some contamination issues to solve as you need to ensure the participants NEVER handle the raw chicken, shrimp, or beef.  This was easily solved by me loading long bamboo skewers by threading the steak accordion style and the chicken securely on the skewers and pushing it an inch up from the pointed end.  This was dome well ahead of time and the skewers placed in a long glass baking dish, covered with plastic wrap, then refrigerated until about 30-40 minutes prior to cooking.  I removed it to bring the meat to room temperature before cooking.  Just remember to remove the cooked meat with your fork from the skewer onto your plate.  Do not put the hot skewer into your mouth please!

I purchased a sirloin steak and placed it in the freezer for 45 minutes in order to partially harden it for slicing.  Next using my husband's filleting knife I trimmed the fat and sinew then sliced off long slender pieces just right to thread on the skewers and to ensure quick cooking.

Next I partially thawed a boneless skinless chicken breast and sliced 1/2"-3/4" pieces.  Cleaned and shelled shrimp can be done the same way.

Ingredients for Fondue Meat Course for Six;

1 1/2 pound Sirloin steak
1  pound boneless skinless chicken
1 pound cleaned shelled shrimp
3-4 C. peanut or grape seed oil
1 stick butter
1 t. salt
Sterno (heat source)

Prepare the meat and shrimp as indicated above and refrigerate.  This can be done a day ahead.
30-45 minutes before eating bring the prepared meat and shrimp to room temperature.  Combine the oil, butter, and salt in the metal fondue pot and heat to 375 degrees F. on the stove.  Light the Sterno and situate it under the pot stand.  Carefully carry the hot pot of oil to the stand.  You are ready to cook.  Each skewer will take from 1 to 3 minutes to cook based upon your liking.

The Sauces are a wonderful addition.  We especially like to dip the steak and chicken into a Horseradish Sauce.  Combine 1 C. sour cream, 2-3 T. horseradish, and a pinch of salt and pepper.  Garlic Butter is also delicious, especially for the shrimp and chicken.  Combine 1 stick of melted butter with 1-2 cloves smashed garlic and let it meld at last an hour ahead.  1-2-3 Spicy Tomato Sauce  is made by combining 1 1/2 C. spicy hot catsup, 3 T. vinegar, 2 t. celery seed, and 1 clove smashed garlic.  Chill and remove the garlic pieces prior to serving.  It is GREAT with everything. We also set the A-1 Steak Sauce and the catsup on the table for the plain Jane's!

Emily's Dreamcicle birthday cake.

The cake, veggies and dip, and yeast bread links are listed her if you would  like to see how they are made.       thehiddenpantry.blogspot.com/2010/07/orange-dreamcicle-cake-and-birthday.html

Make your own Ranch dressing mix.

thehiddenpantry.blogspot.com/2013/01/the-best-homemade-ranch-dressing-recipe.html

Delicious yeast bread, make in or outside the bread maker. always good.

thehiddenpantry.blogspot.com/2013/11/sour-cream-vanilla-bread-best-bread.html

Happy Birthday Sweet Emily.

Smoked & BBQed Boneless Pork Loin with Herb Rub, Hash Browned Potatoes, & Fried Apples for Sunday Dinner. Old family recipies shared.

Lean moist slices of herbed and smoked pork loin.

Last week I hit a bonanza upon finding and buying a whole boneless pork loin for $1.60 something per pound! Saturday morning I cut two roasts and a portion sliced thinly for stir frying and froze two of the three.

Brine for loin roast.

Next I prepared a BRINE of 2 quarts water, 1/2 cup each of sugar and kosher salt, and 1 teaspoon of black peppercorns and heated until the salt and sugar fully melted.  After cooling completely I added the brine and the loin roast together in a gallon zip lock freezer bag and set in a glass dish in the refrigerator overnight.

Brian had agreed to fire up the smoker out of doors to smoke it a day ahead of serving.  I prefer always to do that and store in the refrigerator overnight before slicing when cold.  Then I sauce it and reheat for serving.

Herb mix for chicken or pork.

Ingredients for Her Rub for pork or chicken:

1 T. sage
1 T. rosemary
1 T. salt
4 cloves finely minced fresh garlic

Pat meat dry.

Wash and dry the meat or poultry and set aside.  Mix the rub ingredients and sprinkle over the entire surface of the meat.  Drizzle with olive oil.

Seasoned herb mix.

To smoke a 4 pound pork loin place in preheated smoker preheated to 225 degrees F. and slow cook approx. 8-9 hours until it tests dome with a meat thermometer.  Cool, wrap snugly, and refrigerate overnight.

Add sauce.

Slice in thin slices with a sharp knife.  Add your favorite sauce, cover and reheat in the oven for serving.

Home hash browns.

Home Hash Brown's:

Peel and dice fresh russet potatoes.  Cover with salted water and boil until tender.  Drain and set aside.  20 minutes or so before serving time heat 3-4 T. oil in a cast iron skillet.  Toss in the dry cooked potatoes.  Salt and pepper and pan fry until edges are brown and crisp.  These are an old fashioned hash browned potato as served by my Mother at home many tears ago.

Luscious fried apples.

Fried Apples:

6-8 cooking apples peeled and cored and thick sliced.  I like Gala or Johnathon apples for this.
1/4 C. bacon grease
1/2 C. brown sugar
1/2 t. salt
1 t. cinnamon
juice of 1 lemon

Juice the lemon into a large bowl and slice the apples into it.  Add water to cover.  This inhibits browning.  Drain and dry the apples.  Heat the bacon fat in the skillet and add the apples. sugar, salt, and cinnamon.  Cook over medium low heat until tender and serve warm.  These are very like the fried apples served by my Grandmother and my Mother and is a old family recipe.

Hot corn bread.

I also threw together a big pan of cornbread baked in a cast iron skillet and served with soft butter and honey to top off a golden dinner!

Easy Polish Sausage and Kraut Served with Fried Potatoes

Easy dinner plate with Fried Potatoes, Polish Sausage and Kraut.

A couple of days ago I stopped in at the butcher shop for bacon and an Easter ham.  Our butcher specializes in all kinds of fresh sausages he makes daily.  He was introducing a fresh made Polish sausage and I bought a pound remembering I had sauerkraut already and my husband loves these dishes!

Ingredients for Polish Sausage and Kraut:

4 C. sauerkraut
1 pound Polish sausage in link form
1 t. caraway seed
3 T. sugar

Preheat the oven to 350 degrees.  Combine the kraut, caraway seed, and sugar in a casserole with a cover. 

Top with the sausage and place the lid atop all.  Bake 45 minutes.  Remove the lid the last 15 to brown up the sausage.

Ingredients for Fried Potatoes:

4 C. sliced Russet potatoes
1/2 C. diced onions
1/4 C. peanut oil
salt
black pepper

Heat a cast iron skillet over medium high heat and add the oil.  Dry the potato slices and place them into the heated oil, add the onions, salt and pepper them as desired.

Stir then cover and reduce the heat to medium.  Turn with a spatula in 8-9 minutes and continue cooking and turning.  These will brown and are ready to serve when tender.  Cooking time will vary depending on quantity and desired browning.  I start them a hour before serving time and just turn to simmer and keep warm if they are ready before I am!  Yield 3 servings.

Catfish Supper, After the Holiday's, It's Time to Use Up the Freezer and Pantry Items.

Pan Fried Catfish with Seasoned Green Beans and Cole Slaw.

After the winter rush to the Christmas and New Year's Holidays there is a big sigh at my house!  The rush is over and the long cold winter days stretch out ahead.  I don't even want to get out in the cold and damp unless the sun is out!  If I see the sun life seems much less daunting to me.

During this time I rumble through cabinets and the freezers to see what I can fix to keep from having to go out!  Many times this serves a dual purpose inasmuch as I forget what I do have as it gets pushed to the back or under something else. It needs to be found, it it needs to be used! Plus it is quite often a treat!

Yesterday morning I was rumbling through frozen packages in the upright freezer and found a bag of beautiful catfish fillets my brother Gary had caught and given us.  This made a real treat of a dinner as Brian is a great lover of fish and sea food.

I pulled out 2 pints of green beans I canned from the summer and found a half a head of cabbage in the refrigerator for Cole slaw and it became a feast!

Ingredients for Fried Catfish:

1-2 pounds fish filet's
1 C. flour
1 C. corn meal
1 t. kosher salt
1/2 t. black pepper
2 t. Paprika
Oil for frying

Rinse and dry the fish.  Combine the dry ingredients in a shallow dish and dredge the fish.  Heat about 3/4" of oil in a frying pan to 350 degrees F.  Fry the fish until golden brown on both sides and drain on paper towels.  Yield 4-6 servings.  Serve with seasoned green beans and slaw.

Ingredients for Seasoned Green Beans:

1 quart canned green beans
6 slices bacon
1 onion, diced
1 C. fingerling carrots, optional
salt
pepper

Dice the bacon into a heavy bottomed pan and fry until crisp.  Add the onions and saute about 2 minutes.  Add the green beans with their juice and season to taste.  Bring to a boil then simmer 20-30 minutes.  Serve hot and taste again to correct the seasoning.  Yield 4-6 servings.

Ingredients for Cole Slaw:

1/2 head green cabbage shredded fine
1/2 onion diced fine
1-2 carrots shredded

Dressing:

3/4 C. Miracle Whip salad dressing
1/4 C. sugar
2 1/2 T. cider vinegar
pinch of salt
pinch of pepper

Prepare the vegetables and set aside.

Use a large mug to prepare the dressing.  Add the dressing ingredients and whisk until smooth with a fork or small whisk.  Pour over the vegetables and toss until all coated.  Serve chilled.  Yield 4-6 servings

Yesterday was Egg Day So Today I make Thanksgiving Noodles! (Got Eggs from Harry the Egg Man Down the Road.)

Holiday's are not holidays in our family without the home made noodles.

There were plans made to get eggs Monday but after all the snow and cold set in I phoned Harry Brown and asked if Tues. or Wed. would work just as well.  He was just as happy as could be to oblige me.  Dear man that he is!

Tomatoes in my kitchen window.

So yesterday off I trekked and what to my delight did I see?  A big table of tomatoes just waiting for me!

Green and partially green tomatoes ripening in one dinning room window.

God bless you Harry!  He gave me a big sack and told me to help myself!

The third window of ripening tomatoes!

I returned home with not only 6 dozen eggs but I have three window sills of tomatoes ripening.  With any luck we may still have fresh home grown tomatoes at Christmas!

You do need a sharp knife to slice them!

Today I will pan to make a few batches of noodles to freeze for Thanksgiving then drop them into hot turkey stock for Thanksgiving Dinner.      thehiddenpantry.blogspot.com/2011/11/make-egg-noodles-for-now-or-store-in.html     This is the link if you would like step by step directions to make them too.

The vintage doilies add to the "character" of the patchwork coverlet.

There is mending and sewing to do and I will strip the beds, launder the sheets, and remake them for the company that will be here!  There is a vintage patchwork coverlet my Mother made that needs a bit of additional repair today. Many times I am able to make repairs using the vintage doilies I have collected to cover the worn spots.     thehiddenpantry.blogspot.com/2013/08/second-vintage-patchwork-coverlet.html    Here is another link if you would like to see just how I repair them.     thehiddenpantry.blogspot.com/2013/07/repairing-patchwork-coverlet-with.html

Doilies come in various sizes and colors I have found!

 

I am so happy when all of my Children and Grandchildren are here. It makes these tasks fun!

Steak Seared with Asparagus, Zucchini, & Spring Onions Plus Olive Cheese Bread

I am start the Olive Cheese Bread first so it can bake and then while the steaks rest for 10 minutes I stick them under the broiler for a last minute bubble up.  Let it sit for a few minutes then slice and serve with the steaks and vegetables.  This is a delicious recipe adapted from the Pioneer Woman, Ree Drummond and it is ADDICTIVE, you are warned!  This whole meal is super good in my book!

Ingredients for Olive Cheese Bread:

One loaf of crusty bread sliced in half longways
1 stick room temperature butter
1/2 C. Mayonnaise
12 Oz. your favorite cheese, Monterey Jack recommended
2 stalks green onions sliced thin
6 Oz. can black olives, drain and rough chop
6 Oz. can green pimento stuffed olives, drain and rough chop

Preheat the oven to 325 degrees F.

Mix all of the ingredients except the bread together in a large bowl.  Spread the mixture equally on the two halves of bread.  Bake 20-25 minutes until cheese is melted, browned slightly, and bubbling.  Slice and serve.  Yield 8 servings.  NOTE:  I double wrapped and froze one before baking for another time.

Next the Steaks and Vegetables!

This method of searing steak for dinner came about from wanting a good way to make a steak for two on a cold, rainy, or an extreme mosquito infestation!  You can do this with any steak modifying for thickness of the meat and how done you prefer it you be. 

My required equipment is a large cast iron skillet and a lid for the steak and the vegetables.

Ingredients for Seared Steak with Asparagus, Zucchini, Spring Onions:

2 beef steaks suitable for grilling (I have used Prime Sirloin, Choice Porterhouse, and Beef Tenderloin)
Coarse salt
Black pepper
2 T. olive oil + 2 T. olive oil
2 T. butter
1 bunch of fresh asparagus washed and tough stalks broken and discarded
4 spring onions washed and roots removed
2 zucchini an inch to an inch and a half thick, washed and quartered lengthwise


Preheat the oven to 425 degrees F.

Toss the prepared vegetables and the first portion of the oil and salt and pepper in a dish until well coated.  Set aside.

Salt and pepper the steaks on all sides and set them aside.

Set the cast iron skillet on the flame and turn the heat up as high as it goes.  Preheat the pan until it is SCREAMING HOT.   Quickly add the butter and second amount of olive oil to the hot pan.  Immediately add the seasoned steaks.  DO NOT touch them for 4 minutes.  Turn off the heat and add the vegetables around the steaks.  Turn the steaks over and using an oven mitt place the uncovered skillet into the hot oven.

If you want the steaks rare I would suggest checking them in 4 minutes keeping in mind there will be carry over cooking as when you remove the steaks you cover them and let them rest for 10 minutes.

If you like medium steaks I would check in 6-7 minutes and for well done 8-10 minutes.

When you remove the steaks from the oven toss the vegetables well and again arrange them around the meat.  Leave them in the skillet while you cover and rest the meat for about 10 minutes before serving.  They should be tender crisp when the steak is ready to serve.  Yield a small feast for two.

ZUCCHINI RECIPIES I ADORE: Oven Zucchini Fries with Horsradish Dipping Sauce, PLUS Zucchini Spagetti with Quick Spicy Shrimp

Zucchini Fries, Chopped Steak, Tomatoes, ans Horseradish Dipping Sauce.

I love these things and could have them every day!  The recipes and my lazy steps make clean up easy too.  I made them last year but must not have posted them as I didn't find them upon looking.  Shame on me for not sharing sooner!  I am zucchini crazy this year.

I made the Spicy Shrimp with Zucchini spaghetti last week but failed to photograph.  I will add pictures soon as it wad so good I have already purchased the shrimp to make it again.  Brian loved it!

This Asian Mandolin has a Julianne Blade.

Before cooking Zucchini Spaghetti.

I only boil 1 1/2-2 minutes and wonder about trying in the microwave!

Directions for Zucchini Spaghetti:

My first "zucchini discovery" is to use the Julianne blades on my mandolin on zucchini making long spaghetti strands with it.  Just be sure to trim off the ends and remove and blemishes before Julienning.   Then I just plunge the strands into salted rapidly boiling water for 2 minutes and drain.  Top with my Spicy Shrimp and enjoy!  Two medium zucchini will serve 2 adults.

This looks and tastes terrific.

Ingredients for Spicy Shrimp:

1 pound raw peeled and de-veined shrimp
2-3 T. olive oil  (can use part butter)
1 1/2 t. hot sauce
4-6 T. of the vegetable cooking water
Salt
Freshly ground black pepper

Heat the oil in a skillet and saute the shrimp until no longer translucent, just a minute or two.  Add the hot sauce and veggie water and stir cooking a minute or two to form a sauce.  Season to taste and spoon over a dist of zucchini spaghetti.   Serves 2 adults deliciously!

Delicious Zucchini Fries made in the oven.

Ingredients For Oven Zucchini Fries:

2-3 zucchini cut into 3" sticks about 1/4" in diameter: place in colander with 1-1 1/2 t, salt, toss and let drain in the sink for 1/2-1 hour before starting the recipe
2 eggs beaten
1 1/2 C. Panko (Oriental Bread Crumbs)
1/3-1/2 C. Parmesan Cheese grated
1/3-1/2 C. flour
Cooking spray

Preheat the oven to 425 degrees F.  Cover a half sheet pan with parchment paper then spray well with cooking spray and set aside.

Using Parchment Paper and Cooking Spray makes for a fast clean up!

Shake off liquid from the zucchini.  Combine the Panko crumbs, Parmesan cheese, and flour and whisk to blend.   Dip the zucchini sticks into the egg and then toss with the crumbs.  Place close but not touching in the prepared pan.  When the pan is full spray the breaded zucchini with cooking spray and place into the preheated oven.  Set the timer for 20 minutes.  After 20 minutes turn the zucchini and return to the oven for another 20 minutes.  At the end of 40 minutes it should be hot, brown, and delicious!  Serves 2-3.  I serve with horseradish dipping sauce.

Ingredients for Horseradish Dipping Sauce:

1 C. sour cream
2 T. grated horseradish
1/2 t. Worcestershire sauce

Stir all of the ingredients together and serve.  Yield 1 cup sauce.

Easy Cheesy Potato Casserole

This makes plenty and even after everyone has a generous serving they are great reheated for another meal. We had 7 for dinner and devoured better than half of a very large and deep 9" x 13" casserole.

This recipe is adapted from a recipe of my sister Linda's and has been a big favorite with our entire extended family.  It is ALWAYS  requested family occasions.  Our daughter-in-law asked for these or twice baked potatoes for her birthday dinner last Sunday.  These are way, way easier to make!  I will confess I had trouble getting it to come out right the first few attempts because I did not initially THAW the potatoes....bummer!  You need to either set the out ahead of time or thaw them under hot water before mixing them up and they will be delicious as well as E-A-S-Y.   This dish easily serves 12.

Ingredients for Easy Cheesy Potatoes:

32 ounces of frozen square cut hash browned potatoes thawed
1 can undiluted cream of chicken soup
2 C. sour cream
1 pound shredded sharp cheddar cheese
salt and black pepper to taste
3/4 C. melted butter divided
2 C. corn flake crumbs or butter cracker (example, Ritz or Club) crumbs

Preheat the oven to 375 degrees F.  Generously butter the baking dish and set aside.

Using a large bowl combine the first 5 ingredients and mix thoroughly.   In another bowl stir together the crumbs and 1/4 cup of the melted butter.  Set this aside.  Stir the remaining 1/2 cup of melted butter into the potato mixture.  Dump the potatoes into the prepared casserole and spread evenly.  Sprinkle with buttered crumbs.  Bake in preheated oven 50-60 minutes until browned and the edges are bubbling.  Serve immediately and be prepared for complements!

Cherry Tomato Salad with Garlic and Fresh Herbs, with Variations and Serving Suggestions

Honestly it is a challenge for me to save up a quart of cherry tomatoes because we all want to beat out the critters and eat them from the vine!  I do not recall seeing very many recipes for them although my Grandmother did make Cherry Tomato Preserves which were delicious.  Lately there are a few and this is adapted from one I saw Ree Drummond make on The Pioneer Woman awhile back.

This is a salad born for summer with fresh herbs and tomatoes plentiful.  You could just cut up regular tomatoes but it is so attractive to nestle the little red and/or yellow globes into a butter lettuce cup.  Oh my....just lovely.

You could make this using shallots with chives which I almost did this morning but the fragrance of that basil I have planted outside every door of my home and in the garden just got to me!  I find the scent of basil heavenly mingled with the aroma of growing tomato plants.  Heck, I could toss this salad atop a freshly baked pizza and be in heaven.

Ingredients for Cherry Tomato Salad with Garlic and Fresh Herbs:

4 T. good extra virgin olive oil
5-6 cloves fresh garlic finely minced
1 quart fresh cherry tomatoes washed and halved ( nice to vary the color but lovely all red ripe)
16-18 fresh washed basil leaves chiffonade
kosher salt
freshly ground black pepper
1 T. balsamic vinegar

Using a flat heavy bottomed pan combine the olive oil, salt. pepper, and garlic and saute over medium heat for a minute or so until the garlic just begins to turn golden.  Immediately remove from the heat as it can burn and be ruined quickly. 

Cool while you halve the tomatoes and prepare the basil.  Stir everything together to combine.  Cover and let sit to meld the flavors.  Serve as is or pour into lettuce cups or over a big bowl of washed and prepared lettuce greens.  Or, top a perfectly grilled steak, a burger, a tuna salad, gosh I can go on and on!

Yield 1 quart tomato salad.

Best Roasted Broccoli and Cheese Ever

This is so simple and so delicious!  Just a handful of this and a handful of that to delicious!  It does work best if you do think ahead a bit as you need to blanch the broccoli and sliced garlic ahead of preparing.   It will do better if left in the drainer for a while to dry out before roasting.

Ingredients for Roasted Broccoli and Cheese:

1 large bunch of fresh broccoli (Usual found as three stalks bound together at the market.)
salt
a splash a vinegar or fresh lemon juice
2-3 cloves fresh garlic peeled and sliced
3-4 T. olive oil
large hand full panco bread crumbs
large hand full grated Parmesan cheese
large pinch of kosher coarse salt
large pinch of freshly ground black pepper
pinch of dried cayenne pepper flakes

Heat a large kettle of water on the stove to a rolling boil.  Add salt and a splash of vinegar or fresh lemon juice.  Meanwhile clean the broccoli by cutting off the lower tough bottom of the stalk.  I usually remove about the bottom inch or do.  Take the knife and pull the tough skin from the stalk catching it at the bottom with the edge of your knife and pulling it upwards.  You will find the stalks much more tender by doing this.

Prepare a large bowl of ice covered with water leaving space to add the broccoli later.  Set aside.

Next quarter the stalks separating them from the florets into 1" pieces.  Keep the florets separate and cut them into bite size pieces.   Place the sliced cloves of garlic and the bite sized stalks of broccoli into the boiling water.  Return to the boil and time for 1 minute.  After the stalks have boiled 1 minute add the florets, return to a boil, and time 1 additional minute.

Use a spider or slotted spoon to remove the broccoli and garlic from the boiling bath plunging it directly into the ice water bath.   Submerge  the vegetables until they are cold and a bright vibrant green.  Pour into a large colander in the sink to drain.  Remove any chunks of ice that remain.   Leave to dry a bit.

Preheat the oven to 450 degrees and place a half sheet or other large pan with a lip all of the way around in the oven to preheat.

Pout the vegetables into a large bowl and add the oil, bread crumbs, cheese, salt, black pepper, and  cayenne flakes and toss well.

Spread onto the preheated pan.  If desired you may top with a few more crumbs and a bit more cheese.  Check after 15-20 minutes to see if it has become brown and toasted on the edges.  Serve and enjoy.  Yield 2-3 servings.

Hash Brown Casserole with Broccoli Raisin Salad and Prime Sirloin Steak Dinner (Beef Grades)

We really like all sorts of potato dishes and when they can be prepared ahead and look good as well as easy it is a dish worth trying!  This is an adaptation of a recipe I saw Ree Drummond, the Pioneer Woman make on TV one day a few weeks ago.  This really made a great supper with Broccoli Raisin Salad and Skillet Roasted Sirloin Steaks I found at a bargain price.  The truth is the potatoes were good but not stellar as I would term some of our other favorite potato dishes.  It was liked but not "loved"!  So, I think they were worth a try and perhaps a repeat appearance on our families table,

Ingredients for Hash Brown Casserole:

1, 2 pound bag of frozen square cut hash brown potatoes
1 large onion diced
4 assorted spicy hot peppers diced (I used 2 jalapeno, 1 banana pepper, and 1 chili pepper, seeds and membrane removed and diced)
3 C. shredded cheese (I used half cheddar and half Jack)
8 slices cooked bacon and  2T. of the drippings

Cook the bacon until just before it is crispy in a large heavy skillet then remove and reserve.  Pour off the excess bacon drippings reserving about 2 tablespoons in the skillet to sauté
the vegetables in.

Toss the onion into the skillet and drippings then sauté about a minute next add the diced peppers and cook 2-3 minutes more until tender crisp.  Add the hash brown potatoes and brown.  Meanwhile butter a 2-3 quart casserole.

Add half of the potatoes and peppers mixture to the dish.  Top with half of the cheese.  Layer the rest of the potatoes then the rest of the cheese.  Top with the bacon.  At this point you can cover and refrigerate for later or bake in a preheated 350 oven for 30-40 minutes until bubbling hot.

To go to the recipe for Broccoli Raisin Salad just click on the following link!    thehiddenpantry.blogspot.com/2010/08/broccoli-raisin-salad.html     Note:   This is a favorite favorite salad recipe from the old Lazarus cookbook.



I have been going to our local Sam's Club and do not normally buy meat there but love their produce. When there last week they did have a special I could not pass up without trying!  Prime (meat grade) sirloin steak.  Please click on the following link for a further explanation of understanding  beef grades.     thehiddenpantry.blogspot.com/2012/05/beef-grades.html  This grade you do not see just every day as those of you who know about meat grades can attest.  Plus the price was like maybe 5 or 6 dollars a pound (as I recall)??   So, with not much to lose by trying it I bought a package.


Ingredients for the Sirloin Steak:

Sirloin Steak trimmed and 1/2-5/8" thick
kosher salt
freshly ground black pepper
2 T. oil
2 t. butter

Allow the meat to come to room temperature for 20-30 minutes before preparing.  Preheat the oven to 400 degrees F.   Salt and pepper the steaks generously.  Heat a cast iron skillet until it is SCREAMING hot.  Add the oil to the pan and then the steaks and butter.  Sear 3-4 minutes on the first side.  Turn the steak then remove the pan from the stove to the preheated oven.  Leave in the oven about 4-5 minutes for medium rare.  6-7 minutes for medium.  Remove from the oven to a board or platter and tent with foil.  Let the meat sit for 8-10 minutes then serve.  ( Take the meat out of the hot skillet or it may over cook.  It needs to sit outside the pan on a platter or board.)  Easy and delicious!  I only cooked enough steak to serve 2 but froze an additional 4 servings for use another day.

The sirloin steak was the star of this meal and I will buy Prime sirloin steak again should I be fortunate enough to find it!

Note:  These cooking times may vary a bit based on the heat level of the burners.  I am using a 13,000 BTU gas burner for the sear and a gas oven for the roast.