1 -reg can of sliced white potatoes(undrained) ( 2 small peeled russet potatoes diced)
1 -reg can of cut green beans(undrained)
1 -reg can of sweet peas (undrained)
1 tbsp minced garlic
1 tsp Better Than Bouillon Beef Base
1 tsp salt
1 tsp black pepper
Brown ground beef (?) in skillet and drain. To large stock/soup pan add all ingredients. Bring to boil, then reduce heat to low and simmer for at least 1 hour.
Homemade Southern Cast Iron Skillet Cornbread
1 cup all purpose flour
1 cup cornmeal
1 tbsp baking powder
1 1/2 tsp salt
1 beaten egg
1 cup milk
1/4 cup vegetable/canola oil
Place the oil in the cast iron skillet and place in oven. Turn oven on to preheat to 400 degrees.
Mix rest of all ingredients together with whisk or spoon.
When oven is done preheating, check your skillet to see if it is hot enough by taking it out of oven and sprinkle a few granules of cornmeal in it. If the cornmeal sizzles, then the pan is ready. If not, then you will need to turn on your stovetop on to get skillet hot enough. After oil and skillet is hot enough pour most of oil from skillet to cornbread mix (it should sizzle). Then add a small handful of cornmeal to pan. Mix oil into cornbread mix and add to hot skillet. Place in oven and cook for 20-25 minutes or until bread is golden brown.
Hi! Guys! Today I want to share with you a recipe I tried out of Laura Vitale’s new recipe book. I am loving this recipe book, I ordered it on pre-order in July to make sure I got one when it released on October 4, 2015. Every recipe I have tried out of this book so far has been amazing. I learned about her from her you tube channel: Laura in the Kitchen. She also has a website where you can get her recipes. I purchased this first cookbook of hers off of Amazon. I will share a link with you at the end of this post if you want to check it out!
1/2 pound dried corkscrew pasta (I used garden rotini)
2 1/2 cups coarsely chopped broccoli florets ( I used fresh broccoli)
3/4 stick of butter (cut into 1 Tablespoon slices)
1/4 cup all-purpose flour
2 cups whole milk (I used 1/2 cup heavy cream and 1 1/2 cups of 1% milk)
1 Tablespoon dry mustard
2 cups shredded extra-sharp Cheddar cheese ( I grated my own mild cheddar cheese)
Salt & Pepper to taste ( I used 1 tsp of each)
1/2 cup freshly grated Parmigiano-Reggiano plus more for topping
1/4 cup fresh or dried plain bread crumbs (I used Italian style bread crumbs)
Preheat oven to 400 degrees F. Butter or spray an 8 x 12-inch baking dish.
Bring a large pot of generously salted water to a boil. Add the pasta and broccoli. Cook until the pasta is al dente, following the package instructions. Drain the pasta and broccoli and return to pot.
Meanwhile, put a medium (3-quart) saucepan over medium heat. Add 4 Tablespoons of the butter, wait for it to melt, then stir in the flour. Cook, stirring constantly, for 1 minute to cook off the raw flour taste. Pour in the milk in a slow stream while whisking constantly. Cook, stirring frequently, until the sauce has the consistency of heavy cream, 4 to 5 minutes. Add the mustard and Cheddar cheese, stirring in a figure eight motion, until most of the cheese has melted. Season to taste with salt and pepper.
Add the sauce and the 1/2 cup parmigiano to the pasta, mixing to coat pasta evenly. Transfer the mixture to the prepared baking pan.
In a small bowl, melt the remaining 2 Tablespoons butter. Stir in the bread crumbs and then scatter the crumbs over the top of the pasta. Grate a bit more parmigiano over the top.
Bake until the sauce is bubbly and the top is golden brown and crispy, 20-25 minutes. Let cool for 20 minutes before serving.
I made this Saturday night for me and my husband and it was so delicious! If I a very novice cook can make her recipes, anyone can!! This recipe definitely works! I will have a video up on my youtube channel: Beth Graves (Beth, Beauty and More) this Thursday, October 29, 2015 showing me and my husband cooking this recipe. Hope to see you there.