#werd recipes

[werdrecipes-blog]

Whiskey Eats In: Sausage & Veg Skillet

Surprisingly flavourful and heartily delicious.

Ingredients: > 1 tbsp. olive oil > 1 mushroom stock cube & 2 cups water > 1 large onion > 1 can corn > 1 bunch spinach > 3 cloves garlic > 3 turkey sausages > 4 small potatoes

COOK IT: > in a small pot, dissolve stock cube in 2 cups boiling water > clean and dice your onion; peel and dice the garlic > clean and cut your potatoes into thin slices > clean your spinach, let drain > cut sausages into small pieces (roughly 1″ long each) > in a large cast-iron skillet, heat the oil > add onion and sausage; cook until onion is soft & sausages are brown > add potatoes, garlic, corn and stock > bring to a boil, cover and let simmer on medium heat for 20 minutes > remove cover; add spinach; mix > cook until spinach is wilted > remove from heat and let cool five minutes > serve and enjoy!

This recipe comes from Taste of Home cooking. It doesn't look like it would be as fantastic as it was, but looks can be deceiving. This was wonderfully tasty and surprisingly delicious. The sausages were cooked perfectly, and the onion and garlic mixed with the stock and infused into the potatoes. Every mouthful was savoury and flavourful and just amazing, and the corn niblets burst between your teeth. No need for salt or pepper, every bite was perfect and hearty. The was just the right meal for a cool peaceful October night, and I can’t wait to take it for delicious leftover lunches this week. Give it a try yourself and see what you think. You definitely won’t be disappointed with this one.

[werdrecipes-blog]

Whiskey Eats In: Potato Nachos!

Quick, easy and tasty.

Ingredients: > 1/2 tomato > 1 green onion > 1 flat steak > 1 potato > 1 dash salt, pepper > 2 cups shredded cheese (1 mozzarella, 1 cheddar) > 2 - 3 tbsp. sour cream > 3 tbsp. olive oil

COOK IT: > pre-heat oven to 425 degrees > clean and dice your tomato and green onion > grate your cheese > clean and cut your potato into thin slices > place potato slices onto a large baking tray & toss with olive oil, salt, pepper > bake potato slices until cooked through; remove from oven and let cool > while cooking the potato, in a large cast iron skillet, cook the steak as desired > when cooked, remove steak from heat and let cool; cut into small pieces > arrange potato slices in skillet in concentric circles (or close, whatever) > add steak, cover everything with cheese > place cast iron skillet into the oven and bake until the cheese is melted > remove skillet from oven; drizzle with sour cream and add onion and tomato > serve and enjoy!

This was a tasty recipe that looked so delicious I just had to try it. I’m glad I did because it was just what we needed for a rainy Saturday night in. The potatoes came out crispy and salty; the cheese was melty and rich and gooey, the steak cooked was just right, and the sour cream, onion and tomato topped it all off perfectly! Best of all, on top of being delicious, it took almost no time at all to prepare. It may not leave any leftovers but, if you’re a fan of steak, cheese, baked potatoes and nachos in general, you’re definitely going to want to try this recipe this week.

[werdrecipes-blog]

Whiskey Eats In: So quick, so hearty.

Great cold weather comfort food.

Ingredients: > ½ red onion > 1 cup milk > 1 lb. lean ground beef > 1 can stewed tomatoes > 1 dash salt, pepper > 1 1/2 bowls pasta > 2 tbsp. olive oil > 3 cups grated cheese (i used gouda and old cheddar - 1 1/2 cups each) > 4 tbsp. flour

COOK IT: > clean and dice your onion > grate your cheese > in a large pot, boil salted water; add pasta; cook until done; drain & rinse > in a frying pan, heat the oil; add the onion; simmer two minutes > add ground beef to onion in pan, cook until brown, add salt & pepper > in the large pasta pot, combine stewed tomatoes and ground beef > bring to a boil; add flour and milk, slowly start adding cheese and pasta > stir until the pasta and sauce are mixed well and the cheese is melted > remove from heat and let stand five minutes > serve and enjoy!

NOTE: This recipe said not to drain the tomatoes or the beef. In future I would drain both, add a second cup of milk, 1/2 cup of flour, 2 tbsp. butter, and use about three to four more cups of cheese to really thicken the sauce up a bit and give it some extra flavour. I’d even go so far to add bacon and green onions!

If I made this again I would follow my notes above because I mis-interpreted the name of the dish. The cook book called it, “Cheeseburger Macaroni”. I read that as “Cheeseburger Mac & Cheese,” which I figured would be thicker, richer and creamier. Never the less, this recipe turned out really tasty and was the perfect meal for a cold and dreary last day of September. It was hearty with the cheese and the beef, and nice and savoury with the onion and stewed tomatoes. Best of all it was super simple and easy to make. Try it yourself this week and maybe experiment yourself with what you add or change.