A Fish Dish Or Two for Lent

  Thanks for all your support and prayers, we are working hard to maintain a healthy, happy tone of the home, so Papa has a good life here on Earth for his remaining days.  The hardest part about watching a loved one decline, is not knowing WHEN they are going.  It’s like we are all tiptoeing around waiting for it to happen, yet avoiding that thought, so we can enjoy the here and now.

  I want him here with us, but not like this, so then I want him to go, but not really, because we will miss him.  It’s an emotional mess!  Anyhow, thank you.

On to the food, I am not cooking right now, there just isn’t time for much, so I am sharing a Fish Dish or two to help you be creative if you gave up meat for lent.  These both have been blogged before, so just click on the link to be taken to the original post.

  Cook Once, Eat Twice: Tilapia

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  First up is Parmesan Tilapia, night 2, Tilapia Corn & Potato Chowder. YUM!

Cilantro Salmon

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Eating fish does NOT have to be boring…..

~T

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Texas Cowboy Pie

  From the 4 little Ferguson’s archives: Cook Once, Eat Twice: Pot Roast Edition!  We have made both dishes again recently, and remembered how much we loved them! 

  Yesterday we prepared an entire Pot Roast and used 1 1/2 cups in a Philly Cheese Steak Pizza.  Today we are using the leftover meat to make this amazing dish called, Texas Cowboy Pie!

Texas Cowboy Pie

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Texas Cowboy Pie

Ingredients

  • 3 whole Large Potatoes
  • Milk, Sour Cream, Butter, To Taste, For Mashed Potatoes
  • Leftover Pot Roast {we prepared this in yesterdays post}
  • ½ cup or more Your Favorite BBQ Sauce
  • 2 cups Shredded Cheese
  • Salt And Pepper, to taste

Peel and cube the potatoes into uniform sized cubes. Put potatoes in a pot. Cover potatoes in water and boil them, uncovered, until soft (this will take 10-20 minutes – use your fork to test). Drain liquid, reserving one cup of the liquid. Mash the potatoes until no lumps are left, adding potato liquid as necessary to reach your desired consistency. Stir in sour cream, butter and/or milk, as well as salt and pepper, to taste. Spread warm potatoes in the bottom of an 9×9 pan. I used my circle baker from Pampered Chef.

Mix BBQ sauce with leftover cooked, shredded beef roast (you needed 1 1/2 cups for your Philly Cheese Steak Pizza) and layer it on top of the potatoes. Top with cheese and bake for 15 minutes at 350F.

Texas Cowboy pie (1)

This is a delicious way to use leftover pot roast! You won’t believe how awesome it is!

~T

texas cowboy pie collage

Philly Cheese Steak Pizza

From the 4 little Ferguson’s Archives, we are serving up some Philly Cheese Steak Pizza!  We made this yummy pizza for the second time, so I took the opportunity to get a fresh photo and share it again with you all.

  This Homemade Pizza features a layer of cream cheese, savory pot roast, loads of veggies and pepperocini’s covered in several kinds of cheese!

AHHH-MAZING!

  Philly Cheese Steak Pizza

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Philly Cheese Steak Pizza

Ingredients

  • 1 whole Pot Roast, Divided
  • 1 can Beef Broth (14 Ounce Can)
  • 1 whole Small Green Pepper, Stem And Seeds Removed Then Julienned
  • 1 whole Small Red Pepper, Stem And Seeds Removed Then Julienned
  • 1-¾ cup Fresh Sliced Mushrooms
  • 1 whole Small Red Onion, Halved And Sliced
  • 4 cloves Garlic, Minced
  • 1 teaspoon Olive Oil
  • 1 whole Pizza Crust, Medium To Large Size, Baked According To Package Directions
  • Garlic Salt, to taste
  • 8 ounces, weight Spreadable Plain Cream Cheese
  • ½ jars Pizza Sauce, 14 Ounce Jar
  • 2 cups (or More As Desired) Shredded Italian Blend Cheese, Divided Use
  • ½ cups Pickled Banana Pepper Rings
  • 1 cup Shredded Colby-jack Cheese
  • ¼ cups Grated Parmesan Cheese
  • ½ teaspoons Oregano, Salt And Garlic Powder

Preparation Instructions

Slow cook the pot roast with salt, pepper and beef broth in a crockpot for 8-10 hours on low. Shred meat using two forks.

Take 1 1/2 cups of drained meat from the crockpot for tonight, then put the rest away for tomorrow’s dinner.  {Recipe coming Tuesday!}  🙂

In a large skillet over medium heat, saute the peppers, mushrooms, onions and garlic in 1 teaspoon of oil until tender.

Roll or stretch the pizza dough to the size of your pan. Season the pizza dough with garlic salt to taste. Bake according to package directions. {My favorite homemade pizza dough recipe is on the back of the Fleishmann’s Pizza Yeast packet.}

Once crust is baked to almost golden brown, remove it from the oven and spread crust with a nice layer of cream cheese and pizza sauce. Set the oven to 350 F if it isn’t already at that temperature.

Sprinkle with 1 cup of Italian blend cheese. Top with sauteed pepper mixture, shredded beef, pepper rings, and remaining Italian cheese and Colby Jack Shreds. Sprinkle with Parmesan cheese and seasonings.

Bake for 10-12 minutes at 350 F.

Dig in!  Tune in tomorrow for how to use those pot roast leftovers….

Cook once, eat TWICE!

~T

Nacho Supremes

   Yesterday I shared Gun Smoke Chili.  It makes a nice big batch which I love, because I have 2 favorite things to do with it, make Oven Chili Dogs, or…..my favorite is to make Nacho Supremes!  This very delicious homemade cheese sauce recipe comes from my Momma’s recipe box, and starts with a simple roux. 

  Now, don’t stop reading just because I said the word, roux. {pronounced roo} I promise you, it is very simple to make and the end result is a gorgeous, silky, nacho cheese sauce to drizzle over your chips and chili. YUMMO!  

This is a large batch of cheese, we easily served 10, so feel free to half it.

Nacho Supremes

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Ingredients

  • 1 stick Butter
  • ¾ cups Flour
  • 1 teaspoon Salt
  • 3-½ cups Whole Milk, Or More As Needed
  • 2 pounds Velveeta Cheese
  • 6-10 cups Warm Leftover Chili
  • Optional Garnish: Tomatoes, Sour Cream, Lettuce Shreds, Red Onion, Green Onion, Jalapenos
  • Yellow Corn Chips, To Serve

Melt butter in a large family skillet. Slowly whisk in flour and salt until it makes a paste. Slowly add milk, stirring constantly and until thickened. Add cubed Velveeta and stir until melted. Add up to 1/2 cup milk more at the end to thin down the cheese if it’s too thick.

Serve over a plate of chips, add chili, drizzle cheese, and garnish per your taste. Delicious!

~T

Cook Once, Eat Twice: Pot Roast Edition

I am all about leftovers and when I found two different recipes both needing a roast, I decided to Cook Once, Eat Twice and share with you guys!  Let me tell ya, this is not your momma’s Carrots and Potatoes Pot Roast dinner!

Philly Cheese Steak Pizza

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  • 1 whole Small Green Pepper, Julienned
  • 1 whole Small Red Pepper, Julienned
  • 1-¾ cup Fresh Sliced Mushrooms
  • 1 whole Small Onion, Halved And Sliced
  • 4 whole Garlic Cloves, Minced
  • 1 teaspoon Olive Oil
  • 1 whole Pizza Crust, Brushed With Olive Oil, Seasoned With Garlic Salt, And Baked According To Package Directions
  • 8 ounces, weight Container Spreadable Plain Cream Cheese
  • 1 jar Pizza Sauce, 14 Ounce (I only used half the jar)
  • 2 cups Shredded Provolone, Divided Use
  • 1 cup Shredded Colby-jack Cheese
  • ½ cups Pickled Banana Pepper Rings
  • ¼ cups Grated Parmesan Cheese
  • ½ teaspoons Oregano
  • 1 can Beef Broth (14 Ounce Can)
  • 1 whole 2.5 pound Pot Roast, Divided

Slow cook pot roast with salt, pepper and beef broth 8-10 hours on low. Shred.

Take 1 1/2 cups meat, drained, from the crock pot, putting the rest away for tomorrow’s dinner, Texas Cowboy Pie.

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In a large skillet, saute the peppers, mushrooms, onions and garlic in 1 teaspoon of oil until tender.

Season pizza crust with garlic salt to taste. Bake according to package directions.  My favorite pizza crust is the recipe on the back of the Fleishman’s Pizza Yeast packet.  We do a big Pampered Chef bar pan size pizza, but circle would be great too. 

  Once crust is seasoned and baked, spread crust with a thin layer of cream cheese, then pizza sauce.  Sprinkle with 1 cup provolone cheese.

Top with pepper mixture, shredded beef, pepper rings, and remaining provolone cheese and Colby jack shreds.

Sprinkle with Parmesan cheese and oregano.

Bake for 10-12 minutes at 450F.

Enjoy your delicious dinner!

  Now, with your leftover pot roast you can make another meal:

Texas Cowboy Pie

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Ingredients

  • 3 whole Large Potatoes, Cooked And Mashed
  • Milk, Sour Cream, Butter, To Taste, For Mashed Potatoes
  • 4 Tablespoons Of Your Favorite BBQ Sauce
  • Leftover Pot Roast
  • 2 cups Shredded Cheese
  • Salt And Pepper, to taste

Peel and cube potatoes in uniform sized cubes. Cover potatoes in water and boil, uncovered, until soft. Drain liquid, reserving one cup of the liquid. Mash potatoes until no lumps are left, adding potato liquid as necessary to reach your desired consistency. Stir in sour cream, butter and/or milk as well as salt and pepper, to taste. Spread warm potatoes in the bottom of an 9×9 pan.

Mix BBQ sauce with leftover shredded beef roast and layer on top of potatoes. Top with cheese and bake for 15 minutes at 350F.

This is a delicious way to use leftover pot roast!

There you have it! Cook once, Eat twice…gotta love it!  🙂

  Hope you enjoy both of these recipes like we did….

~T

Shared with:

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