Nicki's Cookbook

Monthly Archives: July 2015

Chipped Beef on Toast

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Also known as “Shit on a Shingle” in our household, it has become an unhealthy tradition to make this as it was one of my mom’s recipes from when we were kids.

Ingredients

6 oz. Carl Budding sliced Beef, diced
9 Tbs. unsalted butter
7 Tbs. all purpose flour
3 c. milk
1/8 tsp. pepper
1/8 tsp. kosher salt
12 pieces buttered toast

Method

Melt butter in dutch oven. Mix in flour to create a roux and add milk slowly until smooth gravy forms. Cook an additional 5 minutes. Add beef. Stir until thick and creamy as well as bitter flour taste cooked out. Serve over toast.

Spicy Seafood Gumbo

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One of my first recipes, and my first gumbo recipe!

Servings 10-12

Ingredients

1 box Zatarain’s New Orleans Style Gumbo Mix
1 lb. diced shrimp
8 oz. flaked crab, picked through for bones
2 medium russet potatoes, washed and diced
2 cups uncooked spiral pasta

Method

In large dutch oven, add 6 cups water and box of gumbo mix and bring to a boil. Add potatoes, seafood and pasta. Simmer covered for 20 minutes, stirring often.

Whipped Cream

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Cool Whip has nothing on this whipped cream!

Makes 2 cups whipped cream

Ingredients

1/2 pint or 1 c. heavy whipping cream, COLD
2 Tbs. powdered sugar
1/2 tsp. vanilla extract

Method

Place metal mixing bowl and beaters in freezer for 10 minutes. Once chilled, whip heavy cream on medium high speed until soft peaks form. Add sugar and vanilla. Beat further until stiff peaks form. Do not overbeat!

 

 

Tuna Melt

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I usually make these when I stay with friends. It’s simple, delcious and filling!

Makes 2 sandwiches

Ingredients

10 oz. canned chunk light tuna, drained
1 small shallot, minced
2 Tbs. olive oil miracle whip
1 Tbs. lemon juice
1 Tbs. flat leaf parsley, minced
1/2 tsp. kosher salt
dash cholula hot sauce
1/8 tsp. course black pepper
4 slices thick 100% whole wheat bread
2 roma tomatoes, sliced
2 thick slices provolone cheese
2 Tbs. margarine

Method

In medium bowl, add tuna, shallot, miracle whip, lemon juice, parsley, salt, hot sauce and pepper. Incorporate into a paste-like consistancy.

Warm pan to medium heat. Use margarine to butter all 4 slices of bread. Place 2 slices bread, butter side down, add tuna mixture, slice of tomato and cheese. Place other pieces of bread butter side up. Let cook for 5 minutes. Carefully turn. Cook an additional 5 minutes. Serve.

 

Crab Bisque

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Very low in calories and very filling, especially on cool days!

 

Makes 4 servings

Ingredients

10.75 oz. can cream of asparagus soup
10.75 oz. cream of mushroom soup
1/4 c. skim milk
1/4 c. half n’ half
1 lb. crab meat, picked through for bones
1/4 c. white wine

Method

In large dutch oven, combine all ingredients and bring to a boil. Reduce to simmer about 5-10 minutes.

3-Meat Gumbo

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With a family of 6, this fed us and served us 2 more days of leftovers! Very filling and very delicious!

Ingredients

1 lbs. boneless, skinless chicken thighs, cut into pieces
8 oz. beef chuckeye roast, cut into pieces
8 oz. pork loin, cut into pieces
2 c. uncooked jasmine rice
28 oz. petite diced tomatoes
1 large diced sweet onion
1 Tbs. minced garlic
1 c. red wine
2 c. chicken broth
1 tsp. worcestershire sauce
1/2 tsp. course black pepper
1 tsp. dried minced onion
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. dried thyme
1 tsp. paprika
2 tsp, seasoning salt
1 lb. okra, sliced into 1/4″ chips

In slow cooker, add all meats and wine. Cook on high for 4 hours or until meats are fork tender. Add rest of ingredients except for rice. Cook an additional hour. Add rice. Cook 1-2 hours more until rice is tender.

Cheddar Bacon Mini Quiche

on by in Breakfast, Diabetic Friendly ⋅ Leave a comment

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Great fresh and just as great warmed in the microwave from the freezer!

Makes 12 quiche

Ingredients

12 large eggs
12 Tbs. chopped baby spinach
12 Tbs. chopped crispy bacon
12 tsp. finely shredded sharp cheddar cheese
12 tsp. minced sweet onion
12 tsp. minced roma tomato

Method

Preheat oven to 350 degrees.

In 12 cup muffin pan, spray with nonstick cooking spray. Add one 1 egg, 1 Tbs. spinach, 1 Tbs. bacon, 1 tsp. cheese, 1 tsp. onion and one 1 tsp tomato to each muffin pan. Fork yolk with fork and slightly stir each.

Place in oven and cook 12-15 minutes until egg is cooked through. Serve or freeze. Refrigeration is not recommended. Quiche will spoil in less than 24 hours.

Beef Stew

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A hearty, comfort food that’s perfect for cold winter nights!

 

Makes 4 servings

Ingredients

2 Tbs. flour
1/8 tsp. course black pepper
1 lb. english chuckeye roast
1 Tbs. olive oil
1 tsp. minced garlic
14.5 oz. beef broth
1/2 c. red wine
1 tsp. dried thyme
3 medium carrots, cut up into bite sized pieces
2 yellow flesh potatoes, cut up into bite sized pieces
1 medium vidalia onion, cut up into bite sized pieces

Method

In medium bowl, mix flour and pepper. Set aside. In large dutch oven, add garlic and beef. Saute on medium-high heat until browned on outside. Drop mixture into flour bowl and coat evenly. Leave aside. Return dutch oven to stove. Add broth, wine and thyme. Bring to boil. Add beef/flour mixture and return to boil. Reduce to simmer and cover cooking 90 minutes. Add carrots, potatoes and onion. Cook an additional 30 minutes. Add water as needed to keep from burning to bottom of pan.

Serve with a rustic bread if desired.

Hearty Goat Stew

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goat stew

Goat is a very tough, gamey animal but with a little TLC, a very healthy and delicious protein to cook with!

Makes 4 servings

Ingredients

1 lb. goat, cut into bite sized pieces
2 Tbs. all purpose flour
1 Tbs. extra virgin olive oil
2 cups beef broth
3 medium carrots, peeled, cut into bite sized pieces
2 medium yukon gold potatoes, diced into bite sized pieces
1/8 tsp. course black pepper
1/2 cup water
1/2 tsp. dried thyme

Method

In medium bowl, mix flour and pepper together. Set aside. In dutch oven, brown goat in oil over medium high heat. Add goat to flour mixture and toss, coating evenly. In dutch oven, add broth, water and thyme. Bring to boil. Add goat. Cover and reduce to simmer. Cook 90 minutes. Check every 30 minutes to make sure more liquid does not need to be added. Add more water if needed. Add carrots and potatoes. Cover and simmer additional 30 minutes until vegetables are fork tender. Serve.

 

Earthy Sheppard’s Pie

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sheppards pie

This recipe is delicious and chock full of super foods but can create a lot of unwanted gas build up in the body so, take your bean-o if you are sensitive to gas creating foods!

Serves 6

Ingredients

1 lb. yukon gold potatoes, peeled and sliced into 1/4″ chips
1 Tbs. unsalted butter
1 Tbs. garlic pepper
3 Tbs. sour cream
1 medium sweet onion, diced
1 large kohlrabi, peeled and diced
1 large red or golden beet, peeled and diced
1 large turnip, peeled and diced
1 lb. ground lamb
1/2 c. beef broth
1 tsp. worchestershire sauce
1/2 tsp. kosher salt
1/4 tsp. black pepper

Method

Preheat oven to 400 degrees.

Add potatoes to large sauce pan and cover with water within 1 inch of top. Boil. Once boiling, continue to boil for 20 minutes or until potatoes are fork tender.

Meanwhile, In large frying pan, add onion, kohlrabi, beets, turnips, lamb, broth, worchestershire sauce, salt and pepper. Cook over medium heat about 20 minutes or until lamb is cooked completely through and vegetables are fork tender.

Drain potatoes. Whip potatoes with butter, garlic pepper and sour cream until creamy. Set aside.

In 1 cup ramakins (or glass baking dish), scoop meat mixture to 1/2 inch from top of dish(s). Cover in creamed potatoes.

Place in oven for 30 minutes or until potatoes are a nice golden brown.