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Recipes

Recipe Box: Sausage Pinwheels with Gravy

This recipe originally came from Taste Of Home. I think it’s actually a breakfast recipe but we love breakfast for dinner and we’ve always had it for dinner. It’s a light and tasty supper and if you have leftovers they are great heated up the next day.

Sausage Pinwheels with Gravy

2 ¼ cups flour, divided
2 tsp baking powder
1 ¼ tsp snipped chives, divided
1 ¼ tsp dried parsley, divided
¾ tsp tarragon, divided
½ tsp seasoned salt
½ tsp sugar
¼ tsp baking soda
2 Tbsp plus 2 tsp cold butter, divided
¾ cup buttermilk
12 ounces reduced fat bulk pork sausage
2 cups fat free half and half
2 tsp chicken bouillon granules
¼ tsp pepper
Dash crushed red pepper flakes

In a bowl, combine 2 cups flour, baking powder, ¾ tsp chives, ¾ tsp parsley, ½ tsp tarragon, seasoned salt, sugar and baking soda. Cut in 2 Tbsp butter until the mixture resembles coarse crumbs. Stir in the buttermilk. On a floured surface, roll or pat dough into a 14 x 10” rectangle.

Between two sheets of waxed paper, roll or pat the sausage into a 14 x 8” rectangle. Carefully lay the sausage on top of the buttermilk-flour rectangle. Remove all waxed paper and starting with the long side covered with sausage, roll up jellyroll style; pinch seam to seal. Wrap in waxed paper and chill for at east an hour.

Removed waxed paper; cut roll into 1-inch slices. Place cut side down in a 13 x 9 x 2 inch baking pan coated with cooking spray.

Pinwheels ready for the oven.

Pinwheels ready for the oven.

Bake at 400 degree for 30-35 minutes or until golden brown.

Pinwheels are golden brown

Pinwheels are golden brown

For gravy, place remaining flour in a saucepan. Gradually stir in half and half, bouillon, pepper, pepper flakes and remaining chives, parsley and tarragon until smooth. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Removed from the heat and stir in remaining butter. Serve immediately with pinwheels. Serves 6-7

Sausage Pinwheels with Gravy

Sausage Pinwheels with Gravy

Linked to: SimplySweetHome, FoodieFriday, AnnKroeker, JustWinginIn, WeekendPotluck, WeekendWonders, RattlebridgeFarm, TheBestBlogRecipes, CheeriosAndLattes, DessertNowDinnerLater, TutusAndTeaparties, WillCookForSmiles, ChurchSupper, MyMixingSpoons, MakeAheadMealsForBusyMoms, FlourMeWithLove, MyMixingSpoonsKatheWithAnE, FeedingBig, InsideBruCrewLife, RealFoodforager, HearthAndSoulHop, LoveBakesGoodCakes, TuesdaysTable, TastyTuesday, KellyTheKitchenKop, RivertonHousewives, HungryLittleGirl, ThisChickCooks, AllSheCooks, MostlyHomemadeMom, FrugalFollies, HomemakersChallenge, SevenAlive, MizHelensCountryCottage, LambertsLately

Prudent Pantry: Got Rhubarb?

Yesterday I picked what I think will be the last of the rhubarb harvest. Rhubarb enjoys cooler weather and we have definitely moved into the hot days of summer. I have a rather large pile of rhubarb sitting on my counter and the question is what to do with it?

Last rhubarb harvest.

Last rhubarb harvest.

I will freeze some to use later. Freezing rhubarb is so easy. You just slice it up and place it into freezer bags to use at some later point.

Rhubarb for the freezer.

Rhubarb for the freezer.

However I don’t want a freezer full of rhubarb so I will make my famous Rhubarbeque Sauce, which we all just love! The formal name for this sauce is actually Victoria Sauce or as we call it Rhubarbeque Sauce! It is a wonderful sauce that is perfect on grilled chicken or pork. It’s very easy to make and the recipe makes exactly four pints so you aren’t overwhelmed. I usually double the recipe and make eight pints. We enjoy it throughout the year.

This recipe can be processed in a water bath canner for storage in your pantry or frozen for storing in your freezer. Follow your manufacturer’s directions for using your water bath.

Rhubarbeque Sauce

2 quarts chopped rhubarb
1 ½ cups raisins
½ cup chopped onion
3 ½ cups brown sugar
½ cup vinegar
1 tsp allspice
1 tsp cinnamon
1 tsp ginger
1 tsp salt

Combine rhubarb, raisins, onion, sugar, and vinegar in a large saucepot.

Combine all ingredients except spices in a saucepan.

Combine all ingredients except spices in a saucepan.

Cook until thick, about 25 minutes. As the mixture thickens, stir frequently to prevent sticking. Add spices; cook 5 minutes longer. Ladle the hot sauce into hot jars, leaving ¼ inch headspace.

Ladle sauce into hot jars.

Ladle sauce into hot jars.

Adjust two-piece caps. Process 15 minutes in a boiling water canner.

Yield: 4 pints

canning, rhubarb, prudent pantry

Rhubarbeque Sauce

Linked to: FrugallySustainable, FoodieFriendsFriday, SmallFootprintFriday, FreedomFridays, FromTheFarmBlogHop, LittleHouseInTheSuburbs, FarmGirlFriday, BackyardFarmingConnection, TheCreativeHomeAcreHop, TheChickenChick, HomemakerOnADime, TheGatheringSpot, TheBackyardFarmingConnection, TuesdayGreens, AHumbleBumble, EcoKidsTuesday, HealthyRootsHappySouls, BackToTheBasics, AnOregonCottage

Recipe Box: Chicken Orzo Salad

This is one of those recipes that has been passed around between my mother and my mother-in-law and enjoyed by all. I think it is one of those perfect spring or summer salads. Easy to make and delicious! I’ve even made it without the grapes as we didn’t have any in the house and instead I added a bit of leftover corn! Not only was it colorful but it was still delicious!

I hope you enjoy it as much as we do!

Chicken Orzo Salad

Dressing:
3 Tbsp oil
4 tsp orange juice
2 tsp salt (I only used 1 tsp)
¾ cup mayonnaise
4 tsp red wine vinegar

12 oz orzo pasta
1 cup cashews
1 cup celery, chopped
3 small cans mandarin oranges
1 cup grapes, sliced in half
4 cups of cooked chicken, diced

Combine the oil, orange juice, salt, mayonnaise and vinegar. Mix well.

Combine dressing and orzo.

Combine dressing and orzo.

Cook the orzo according to the package directions. Drain and place in a large bowl.

Toss with the dressing. Add the remaining ingredients, refrigerate until chilled. Serve on lettuce.

Chicken Orzo Salad

Chicken Orzo Salad

 

Linked to: SimplySweetHome, RattlebridgeFarm , SimpleLivingAndEating, AnnKroeker, WeekendPotluck, JustWinginIt, TheThriftinessMiss, FreedomFridays, TheBestBlogRecipes, DessertNowDinnerLater, TheT2Women, CallMePMC, SixSistersStuff, FoodieFriendsFriday, EverydayMomsMeals, AddictedToRecipes, WillCookForSmiles, MyMixingSpoon, TumbleweedContessa, FlourMeWithLove, HomemakerOnADime, OurDelightfulHome, NourishingJoy, MandysRecipeBox, NaptimeCreations, RealFoodForager, LoveBakesGoodCakes, AllSheCooks, RivertonHousewives, FrugalFollies, RaisingArrows, MyMixingSpoon

Glazed Pork Chops

Surprise Recipe Swap

Surprise Recipe Swap

It’s that wonderful time of the month when I participate in the Surprise Recipe Swap. This month I was paired up with Jamine at momstestkitchen.com. I enjoyed reading about Jaime on her blog, she summed up her reason for cooking in one sentence, “girl meets boy, I guess girl has to learn to cook”! Jamine and her husband have been married for a couple of years and have the most adorable daughter.  She started her blog to keep track of all the recipes she’s collected. I was overwhelmed by the number of recipes on her blog, and it was really hard to pick just one! However I had defrosted some pork chops and decided to make her recipe for Glazed Pork Chops Was I ever glad I did, they were moist and delicious and my husband and son ate every single bite! Definitely adding this recipe to my recipe box!

The best thing about this recipe is that I had everything I needed on hand. No special trips to the store just a quick and easy dinner. Thank you Jamine!

Glazed Pork Chops

Glazed Pork Chops

Glazed Pork Chops

INGREDIENTS:

4 boneless pork sirloin chops
¾ cup packed brown sugar
3 tablespoons Dijon mustard
4 tablespoons soy sauce
1 tablespoon spicy brown mustard
1 tablespoon vegetable oil
salt & pepper for seasoning

LETS COOK:

In a small bowl, combine the brown sugar, both mustards and soy sauce.

Season the pork chops with salt & pepper and then place in a gallon size Ziploc bag or a shallow dish.  Add the marinade to the pork chops, cover or seal and chill 30 minutes to 1 hour.

Preheat a large skillet over medium-high heat, lightly oil the skillet.

Remove the pork from the marinade, reserving the marinade.

Pan sear the pork in the skillet until cooked through, about 5 minutes on each side.

In a small saucepan, bring the reserved marinade to a boil and cook, stirring occasionally, until heated through, about 2 minutes.  Pour over the pork chops before serving.

Glazed Pork Chops - Enjoy!

Glazed Pork Chops – Enjoy!

If you’d like to take part in the Surprise Recipe Swap click on the button below!

HungryLittleGirl

Recipe Box: Rhubarb Strawberry Crisp

As you know I have an abundance of rhubarb in my garden.

Rhubarb Patch

Rhubarb Patch

Recently I made Rhubarb Cake, a simple and tasty dessert.

Rhubarb Cake

Rhubarb Cake

The next dessert I made was Rhubarb Strawberry Crisp. Although my strawberries are not ripe yet it is possible to find local berries in the Farmers Market. The measurements of the rhubarb and strawberries are adjustable, I added about a cup more of each because I wanted to use up what was on hand.

Rhubarb Strawberry Crisp

4 cups of rhubarb, diced
3 cups of strawberries, sliced
1 cup of melted butter
1 cup brown sugar
1 cup granulated sugar
1 cup oats
1 cup flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp salt

Combine the strawberries and rhubarb in a large bowl. Spread into a 9×12 baking dish.

Rhubarb and Strawberries

Rhubarb and Strawberries

In another large bowl mix together the remaining ingredients. Crumble the mixture over the rhubarb and strawberries.

Ready for the oven.

Ready for the oven.

Bake at 375 for 40-45 minutes or until bubbly and the top is brown and crisp. Serve warm. Delicious with ice cream!

Rhubarb Strawberry Crisp

Rhubarb Strawberry Crisp

Linked to: FreedomFridays, WeekendWonders, FoodieFriendsFriday, TheCharmOfHome, RattlebridgeFarm, FoodieFriday, FridayFavorites, AnnKroeker, JustWongingIt, WeekendPotluck, TheBestBlogRecipes, FarmgirlFriday, TheWonderingBrain, TheT2Women, DessertNowDinnerLater, CheeriosAndLattes, TutusAndTeaParties, ChurchSupper,  WillCookForsmiles, Sweet2EatBaking, IAmAddictedToRecipes, TheChickenChick, MakeAheadMEalsForBusyMoms, HomesteadBarnHop, SweetAndSavory, FlourMeWithLove, HomemakerOnADime, TumbleweedContessa, MyMixingSpoon, TheGatheringSpot, OurDelightfulHome, KatheWithAnE, HearthAndSoulHop, AHumbleBumble, LoveInTheKitchen, TastyTuesdays, RealFoodForager, BackToTheBasics, NaptimeCreations, MandysRecipeBox, InsideBruCrewLife, TheNYMelroseFamily, DucksNARow, KellyTheKitchenKop, GastronomicalSovereignty, WhatchaWhippedUp, AllSheCooks, MostlyHomemadeMom, AGlimpseInside, FrugalFollies, MizHelensCountryCottage, LambertsLately

Recipe Box: Beef and Beer Chili

Recently my daughter introduced me to a little cookbook she purchased for her husband called Recipes Every Man Should Know written by Susan Russo ad Brett Cohen. It’s a small book that could fit in a shirt pocket but it is filled with delicious recipes that are quick and easy to make. I thought the book was such a find I purchased two copies to give to our two sons who will be living off campus next year.

Recipes Every Man Should Know

Recipes Every Man Should Know

One of the tastiest recipes is Beef and Beer Chili. My son-in-law occasionally cooks up a batch and it is so good. I made it at home and I have to say it may replace my standby chili recipe, it’s that delicious!

Beef and Beer Chili

1 Tbsp olive oil
1 large yellow onion, diced
1 large red or green pepper, chopped
1 – 1 ¼ lbs ground beef
1 ½ – 2 Tbsp chili powder
1 tsp cayenne pepper
1 tsp ground cumin
Several shakes of salt
2 Tbsp brown sugar
2 (14.5oz) cans pinto or red kidney beans, drained
1 (14.5oz) can, diced tomatoes, with juices
1 (12oz) bottle dark beer, like a stout
1 Tbsp cornmeal, optional

Warm the oil in a large pot over medium high heat. Add onions and peppers and sauté 5 minutes. Add meat; cook until browned, about 10 minutes. Stir in spices, salt and brown sugar. Add beans, tomatoes, and beer. Stir and bring to a boil. Reduce heat to low and simmer 20-25 minutes or until thick and soupy. Stir in cornmeal if you want a thicker chili. Serves 6-8

Serve chili hot with any or the following: shredded cheddar cheese, sour cream, diced avocado, sliced scallions or fresh cilantro. Also delicious with a batch of warm corn bread. The bonus is that it is even tastier the next day!

chili

 

Linked to: FreedomFridays , RattlebridgeFarm, SimplySweetHome, JustWingingIt, WeekendPotluck, TheBestBlogRecipes, AnnKroeker, TheT2Women, DessertNowDinerLater, CheeriosAndLattes, WillCookforSmiles, SpatulasOnParade, IAmAddictedToRecipes, ChurchSuppers, TutusAndTeaParties, HomeStyled, HomemakerOnADime, MakeAheadMealsforBusyMoms, FlourMeWithLove, TumbleweedContessa, TheDedicatedHouse, OurDelightfulHome, KatheWithAnE, FeedingBig, InsideBruCrewLife, AllSheCooks, AHumbleBumble, HearthAndSoulHop, TheGatheringSpot, LoveInTheKitchen, TastyTuesdays, RealFoodForager, LoveBakesGoodCakes, FrugalDaysSustainableWays, KellyTheKitchenKop, ThisChickCooks, WeAreThatFamily, AllSheCooks, RivertonHousewives, MostlyHomemadeMom, GooseberryPatch, HungryLittleGirl, FrugalFollies, KatherinesCorner, BloomDesigns, MizHelensCountryCottage, FoodieFriendsFriday, CallMePMC, SuperBowlAndChiliParty

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