Cooking for two has become a new learning experience, as the quantity of product I put out in the kitchen seems to go so much farther then when I was I was cooking for 4. A roast beef now lasts a week instead of just two meals, so it becomes necessary to find more ways to serve up a dinner. Of course the obvious method would be to buy smaller cuts of meat or less produce, but what fun would that be?
So with an abundance of beef leftover what to do? One nights version was a beef hash. Taking a small amount of leftover beef and running it through the food mincer on the Kitchenaid. To this I added a small white onion diced and one clove of garlic diced, and a can of diced potatoes. Mixed thoroughly and place in a large enough frying pan and cooked with butter, turning occasionally until potatoes and onions are done.
In a separate pan with a little butter place the artichoke hearts in a single layer flat side up and salt and pepper and cook to heat, then turn flat side down reseason and cook on medium heat till done and slightly browned .
Once hash is cooked, in a separate pan cook the eggs to you liking. Add hash to plate surround with artichoke hearts and sliced tomato and place the egg on top. Can be served with your choice of condiment such as left over gravy or ketchup.
At the first annual Scottish Festival in our little town my kids discovered Scotch Eggs. They were an immediate hit, however the Scots side of me didn’t care for the exorbitant price that they charged for basically one egg. I knew I could make them at home. For a long time we used our deep fryer until my wife found a recipe that bakes them. Not as greasy and just as good it’s the way we always make them now.
On a trip to Scotland trying to find a Scotch Egg became an arduous quest. The English Plowman’s lunch was every where , but alas no Scotch Eggs. Until one day strolling through the town of Elgin I spied a butcher shops window and saw a group of these little beauties sitting there. I bought out the stock that day and satisfied my daughter’s wish for a Scotch Egg in Scotland, and assuring me that my recipe was up to snuff.
Ingredients for Scotch Eggs
6-8 hard boiled eggs shelled
2 lbs. loose sausage ( plain or sage work well)
4 eggs beaten with about ¼ cup ½ & ½, 2 tbs Dijon mustard,salt & pepper
bread crumbs (plain or Italian style)
all purpose flour seasoned with salt and pepper
1 baking sheet with a wire rack
Procedure for making Scotch Eggs
Preheat oven to 400°
Divide each pound of sausage into 3 or 4 parts on a sheet of wax paper. Cover with another piece of wax paper and press flat into a round about 5 inches in diameter.
Hard cook and shell the eggs.
Take three bowls and place flour in one, the egg batter in another, and the bread crumbs in a third.
Place one hard boiled eggs in one of the sausage rounds ( depending on the size of your eggs you should get 3-4 eggs for a pound of sausage), wrap the sausage completely around the egg. toss the sausage in the flour and dust off excess, roll to completely cover in the egg wash and then roll in the bread crumbs to completely cover. Dip back into the egg wash and then rebread once more in the crumbs. Place on wire rack, placed in a baking sheet. Continue until all eggs are done. Bake in the oven for about 35 minutes, turning about half way thru the cooking process.
Serve with your choice of condiments, relish, mustard, ketchup, a white sauce, hollandaise, etc or what was our favorite, tomato pickle which sadly Heinz had stopped making. Serve warm, just as good cold or reheat heat in the microwave.
4 eggs beaten with about ¼ cup ½ & ½, 2 tbs Dijon mustard,salt & pepper
bread crumbs (plain or Italian style)
all purpose flour seasoned with salt and pepper
1 baking sheet with a wire rack
Instructions
Preheat oven to 400°
Divide each pound of sausage into 3 or 4 parts on a sheet of wax paper. Cover with another piece of wax paper and press flat into a round about 5 inches in diameter.
Hard cook and shell the eggs.
Take three bowls and place flour in one, the egg batter in another, and the bread crumbs in a third.
Place one hard boiled eggs in one of the sausage rounds ( depending on the size of your eggs you should get 3-4 eggs for a pound of sausage), wrap the sausage completely around the egg. toss the sausage in the flour and dust off excess, roll to completely cover in the egg wash and then roll in the bread crumbs to completely cover. Dip back into the egg wash and then rebread once more in the crumbs. Place on wire rack, placed in a baking sheet. Continue until all eggs are done. Bake in the oven for about 35 minutes, turning about half way thru the cooking process.
Serve with your choice of condiments, relish, mustard, ketchup, a white sauce, hollandaise, etc or what was our favorite, tomato pickle which sadly Heinz had stopped making. Serve warm, just as good cold or reheat heat in the microwave.
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I just love my slow cooker not just for apple butter but for many great meals. Some take a little supervision and some like this recipe for pork roast & red cabbage are so simple just start it and forget it. The only chore is to check the cabbage to make sure the liquid doesn’t all evaporate.
Ingredients for Pork Roast & Red Cabbage serves 1-4 Persons
Pork Roast (just large enough to fit flat into the cooker).
1-2 jars red cabbage
Salt & Pepper
¼-½ cup Dry red wine, beef stock or water
Directions for Roast Pork & Red Cabbage
In a frying pan large enough to hold the roast, lightly oil the pan. Season the fat side of the roast with salt & pepper and brown the roast fat side down in the pan. In the slow cooker add the red cabbage and once the roast is browned place it on top of the red cabbage, cover and cook on low for 3-4 hours until an internal temperature of at least 145°. Check occasionally to make sure the liquid in the red cabbage remains. If it begins to get too dry add ¼ cup of dry red wine or beef stock or water. Monitor the liquid throughout the cooking process. Cooking a pork roast this way leaves it moist, tender and very flavorful, I think you’ll love it. To finish a great meal try this with glazed carrots cooked in the french style and rice and a stuffed tomato.
Pork Roast (just large enough to fit flat into the cooker).
1-2 jars red cabbage
Salt & Pepper
¼-½ cup Dry red wine, beef stock or water
Instructions
Directions for Roast Pork & Red Cabbage
In a frying pan large enough to hold the roast, lightly oil the pan. Season the fat side of the roast with salt & pepper and brown the roast fat side down in the pan. In the slow cooker add the red cabbage and once the roast is browned place it on top of the red cabbage, cover and cook on low for 3-4 hours until an internal temperature of at least 145°. Check occasionally to make sure the liquid in the red cabbage remains. If it begins to get too dry add ¼ cup of dry red wine or beef stock or water. Monitor the liquid throughout the cooking process. Cooking a pork roast this way leaves it moist, tender and very flavorful, I think you'll love it. To finish a great meal try this with glazed carrots cooked in the french style and rice and a stuffed tomato.
slow cooked pork dinner
slow cooked pork dinner
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
