https://grouchys.org/2016/02/11/slow-cooker-beans-and-ham/https://grouchys.org/wp-content/uploads/2016/02/image11.jpgimagehttps://grouchys.org/wp-content/uploads/2016/02/image10.jpgimagehttps://grouchys.org/wp-content/uploads/2016/02/image9.jpgimagehttps://grouchys.org/wp-content/uploads/2016/02/image8.jpgimagehttps://grouchys.org/wp-content/uploads/2016/02/image7.jpgimage2016-02-12T01:13:41+00:00monthlyhttps://grouchys.org/2016/02/09/baked-chicken-topped-with-ham-turkey-bacon-and-provolone-cheese-with-roasted-red-potatoes-and-green-peas-low-calories/https://grouchys.org/wp-content/uploads/2016/02/image6.jpgimagehttps://grouchys.org/wp-content/uploads/2016/02/image5.jpgimagehttps://grouchys.org/wp-content/uploads/2016/02/image4.jpgimagehttps://grouchys.org/wp-content/uploads/2016/02/image3.jpgimagehttps://grouchys.org/wp-content/uploads/2016/02/image2.jpgimage2016-02-09T17:49:00+00:00monthlyhttps://grouchys.org/2016/02/02/low-calorie-shrimp-pasta-topped-with-spinach-button-mushrooms-and-roma-tomato-based-on-serving-size-for-two/https://grouchys.org/wp-content/uploads/2016/02/image1.jpgimage2016-02-02T23:50:31+00:00monthlyhttps://grouchys.org/2016/02/02/im-back-in-action-2/https://grouchys.org/wp-content/uploads/2016/02/image.jpgimage2016-02-02T19:40:28+00:00monthlyhttps://grouchys.org/2015/01/03/carlees-pizza/https://grouchys.org/wp-content/uploads/2015/01/image7.jpgimagehttps://grouchys.org/wp-content/uploads/2015/01/image6.jpgimagehttps://grouchys.org/wp-content/uploads/2015/01/image5.jpgimagehttps://grouchys.org/wp-content/uploads/2015/01/image4.jpgimage8 oz can crescent rolls 16 pepperoni slices 1/4 c Havarti cheese, shredded 3/4 c mozzarella cheese, shredded 3-5 tbsp Momma Mary's Gourmet Traditional Pizza Sauce 3 tbsp flour 1 pc parchment paper *rolling pin Preheat oven to 375 degrees. Coat parchment paper and rolling pin with flour. Combine all of the crescent rolls together in to a ball of dough. Knead the dough with your hands on the parchment paper, slowly spreading it out into a small circle. Using the rolling pin (or your hands), continue pressing down on the dough until you have a crust for the pizza. Coat the crust with Momma Mary's Gourmet Traditional pizza sauce. Top the pizza sauce with mozzarella cheese. Add pepperoni slices to the top of the mozzarella cheese. Once pizza is covered with pepperoni slices, add the Havarti cheese. Bake for 15-20 minutes. **It took about 20 minutes or more for our pizza crust to brown.https://grouchys.org/wp-content/uploads/2015/01/image3.jpgimagehttps://grouchys.org/wp-content/uploads/2015/01/image2.jpgimagehttps://grouchys.org/wp-content/uploads/2015/01/image1.jpgimagehttps://grouchys.org/wp-content/uploads/2015/01/image.jpgimage2015-01-03T22:25:00+00:00monthlyhttps://grouchys.org/2014/12/31/scalloped-potatoes-with-ground-chicken-and-mozzarella/https://grouchys.org/wp-content/uploads/2014/12/image29.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image28.jpgimageGround Chicken: 1 lb ground chicken 1 tsp garlic 1 tsp rosemary 1 tsp parsley 1/2 tsp thyme salt and pepper to taste 1 tbsp olive oil In a large sauté pan, heat the olive oil over medium high heat. Add the ground chicken, separating it, as you can, into small pieces. Add the garlic, rosemary, parsley, thyme, salt, and pepper to the chicken and continue to cook on medium high heat for 10-15 minutes. I like my meat to have a bit of brown, so I let it simmer and cook until I reach my desired "brownness". Set the chicken to the side.https://grouchys.org/wp-content/uploads/2014/12/image27.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image26.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image25.jpgimagePotatoes: 8 medium red potatoes, peeled and sliced 1/8 of an inch 2 c heavy cream 3 bay leaves 1 Full sprig of fresh rosemary 1.5 tbsp minced garlic 1 tbsp parsley 3 tbsp butter salt and pepper 1.5 c mozzarella 1/3 c parmesan Preheat oven to 425 degrees. Peel and slice red potatoes an 1/8 inch and place in a large bowl. In a sauce pan, bring heavy cream, bay leaves, rosemary, parsley, garlic, parsley, and 2 tbsp butter to a simmer. Once the cream has simmered for about 3-5 minutes over medium heat, add the mixture to the bowl with the potatoes. Remove the bay leaves and rosemary. Add the cooked chicken and coat potatoes and chicken with the heavy cream mixture. Coat a large baking dish with 1 tbsp of butter. Layer potatoes to coat the bottom of the baking dish. Add some of the meat and then a little bit of the mozzarella. Repeat these steps until all potato slices and meat have been used. Pour the rest of the cream throughout the entire mixture and top with the parmesan cheese. Cover with aluminum foil and cook for 45 minutes, leaving a corner of the aluminum foil open in order for some of the steam to be released. Uncover and cook for an additional 15 minutes or until top has browned. ***It took mine a little longer to cook because I baked the dish at 400 degrees. I highly recommend cooking it at 425 degrees for 45 minutes, removing the foil, and using your own discretion as to how brown you would like the dish.*** Hope you enjoy as much as we did!!! :-)https://grouchys.org/wp-content/uploads/2014/12/image24.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image23.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image22.jpgimagePotatoes: 8 medium red potatoes, peeled and sliced 1/8 of an inch 2 c heavy cream 3 bay leaves 1 Full sprig of fresh rosemary 1.5 tbsp minced garlic 1 tbsp parsley 3 tbsp butter salt and pepper 1.5 c mozzarella 1/3 c parmesan Preheat oven to 425 degrees. Peel and slice red potatoes an 1/8 inch and place in a large bowl. In a sauce pan, bring heavy cream, bay leaves, rosemary, parsley, garlic, parsley, and 2 tbsp butter to a simmer. Once the cream has simmered for about 3-5 minutes over medium heat, add the mixture to the bowl with the potatoes. Remove the bay leaves and rosemary. Add the cooked chicken and coat potatoes and chicken with the heavy cream mixture. Coat a large baking dish with 1 tbsp of butter. Layer potatoes to coat the bottom of the baking dish. Add some of the meat and then a little bit of the mozzarella. Repeat these steps until all potato slices and meat have been used. Pour the rest of the cream throughout the entire mixture and top with the parmesan cheese. Cover with aluminum foil and cook for 45 minutes, leaving a corner of the aluminum foil open in order for some of the steam to be released. Uncover and cook for an additional 15 minutes or until top has browned. ***It took mine a little longer to cook because I baked the dish at 400 degrees. I highly recommend cooking it at 425 degrees for 45 minutes, removing the foil, and using your own discretion as to how brown you would like the dish.*** Hope you enjoy as much as we did!!! :-)https://grouchys.org/wp-content/uploads/2014/12/image21.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image20.jpgimageGround Chicken: 1 lb ground chicken 1 tsp garlic 1 tsp rosemary 1 tsp parsley 1/2 tsp thyme salt and pepper to taste 1 tbsp olive oil In a large sauté pan, heat the olive oil over medium high heat. Add the ground chicken, separating it, as you can, into small pieces. Add the garlic, rosemary, parsley, thyme, salt, and pepper to the chicken and continue to cook on medium high heat for 10-15 minutes. I like my meat to have a bit of brown, so I let it simmer and cook until I reach my desired "brownness". Set the chicken to the side.2015-01-02T13:59:12+00:00monthlyhttps://grouchys.org/2014/12/12/bacon-wrapped-smokies/https://grouchys.org/wp-content/uploads/2014/12/image18.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image17.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image16.jpgimageBacon Wrapped Smokies: 10 slices of center cut bacon 30 Hillshire farm smokies 30 toothpicks Preheat oven to 375 degrees. Cut the each slice of bacon into thirds/3 equal squares. Using once square of bacon, wrap it around once smokie and secure with a toothpick. Complete this process until all pieces of bacon and smokies are used. Place the bacon wrapped smokies on a non-stick cookie sheet and bake for 15 minutes. After 15 minutes, flip the smokies over and cook for another 15 minutes. Yes...That simple...That easy....and sooooo delicious. **I made a "honey-mustard" sauce to go with ours. I use the term honey-mustard very, VERY loosely, as I do not like a really sweet honey-mustard and Chris does not like a lot of mustard. The recipe for the "honey-mustard" is listed below.** Honey-Mustard Dipping Sauce: 3 tbsp Mayonnaise 1 tbsp mustard 1 tsp honey 1.5 tsp chili powder Mix all ingredients together until sauce is well blended. I must say, these measurements may not be exact because I kept adding mayonnaise and chili powder to dilute the honey. For this, use your best judgement...AKA...your own tastebuds :)2014-12-12T15:43:38+00:00monthlyhttps://grouchys.org/2014/12/11/sweet-and-savory-kabobs/https://grouchys.org/wp-content/uploads/2014/12/image15.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image14.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image13.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image12.jpgimage2 medium, golden delicious apples 1 package of Hillshire farm smokies 10 wooden kabobs, halved 1 tbsp parsley 1 fresh twig of rosemary salt and pepper *spray butter *roasting pan Soak the wooden kabobs (halved) in water for 10-15 minutes. Preheat oven to 375 degrees. Cut the golden delicious apples into cubes (you don't want them too small, as they will soften up too much and become mushy). Cube the havarti cheese as well. Kabob Assembly: This is pretty much at your own discretion, but I put a smokie, an apple cube, and another smokie. ***Cheese needs to be left off until the very end. Once all kabobs have been assembled, you can place them in the roasting pan that you have sprayed with non-stick cooking spray. After all kabobs are in the pan, spray them with butter or top with olive oil (I like the flavor the spray butter gives the apples). Once you have coated them, top with the parsley, salt, pepper, and spread the rosemary (whole) on top of the kabobs (the rosemary will be removed when the kabobs need flipped). After the kabobs are seasoned, pop them in the oven for 20 minutes. When the 20 minutes has passed, flip the kabobs and cook for another 10-15 minutes. ***Chris and I added the havarti cubes to the kabobs to "warm" but the cheese ended up COMPLETELY melting, which ended up being even better (in our opinion). If you decide to do this, make sure you are using a non-stick pan and let the cheese melt just enough to top the kabobs. If you don't want to worry about the cheese burning, just add it to the kabobs after they have been cooked for 30-35 minutes; it will still be good :) 2014-12-12T01:02:22+00:00monthlyhttps://grouchys.org/2014/12/09/pigs-in-a-blanket-with-a-christmas-twist/https://grouchys.org/wp-content/uploads/2014/12/image11.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image10.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image9.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image8.jpgimage1 8oz pack of crescent rolls 1 13 oz pack of Hillshire, beef smokies 1 red pepper *1 tsp garlic salt *parmesan cheese *salt and pepper *parsley Preheat oven to 375 degrees. The pack of crescent rolls comes in 8 triangles; we are going to cut each triangle into 4 small triangles, making 32 small triangles. **I sprinkle the dough with garlic salt, parmesan cheese, salt and pepper before I add the smokies.** Take one smokie, place at the bottom of a triangle, and roll up until you can press the dough together creating the "pig in a blanket". Continue this process until all triangles have been used. Bake on a non-stick cookie sheet for 10-15 minutes (it took mine about 16 minutes to brown). Red Pepper Bow: Hollow out a red pepper removing all seeds. Cut the pepper into a shape of a bow. I used the top of the bell pepper to create the "bow" part and middle "flat" part of the pepper to create the "ribbon". I also roasted the red pepper because it can be cut and eaten with the pigs in a blanket. To do this, preheat oven to 400 degrees. Coat the red pepper in olive oil, salt, and pepper. Bake for approximately 15-20 minutes, depending on how soft you want the pepper. To assemble the bow, I used toothpicks. :) It is a lot easier than it looks. Assembly: Line a round plate with the pigs in a blanket and top with the roasted red pepper bow.2014-12-09T22:47:48+00:00monthlyhttps://grouchys.org/2014/12/05/baked-kernel-corn-2/https://grouchys.org/wp-content/uploads/2014/12/image7.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image6.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image5.jpgimage1 15 oz can, sweet, whole corn 1 tsp olive oil 1/2 tsp garlic salt salt and pepper to taste **This is the first time I made this and learned that the corn needs to be strained and left out to dry for at least an hour if you are using can corn.** Preheat oven to 400 degrees. In a bowl, add corn, olive oil, garlic salt, salt and pepper; mix thoroughly. Spread seasoned corn out on a non-stick cookie sheet. Bake for 25 minutes or until corn has browned. **Make sure to stir corn every 10 minutes because it burns easily.**2014-12-30T15:42:43+00:00monthlyhttps://grouchys.org/2014/12/05/mini-teriyaki-turkey-meatballs/https://grouchys.org/wp-content/uploads/2014/12/image3.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image2.jpgimagehttps://grouchys.org/wp-content/uploads/2014/12/image1.jpgimage1/2 lb ground turkey 1 egg 1/4 c mozzarella cheese, shredded 1/4 c parmesan cheese, shredded 1/4 c plain, bread crumbs 1/3 c teriyaki sauce salt and pepper Preheat oven to 400 degrees. In a large bowl, thoroughly mix all of the ingredients until they are blended. My hands are small, so I don't have an issue making mini-meatballs. However, if you do not have small hands, you can use a tablespoon to gauge the amount of mixture to make them "mini". Place the meatballs on a non-stick cookie sheet or pan as you make them. Once all meatballs are made, cook for about 20-25 minutes or until browned, flipping them once after 10 minutes. **I like my meatballs to have a "crusty" outside, so I fry them in a pan before I bake them. Also, I use Kikkoman brand teriyaki in the mix, as well as, the sauce for dipping.**2014-12-05T20:50:08+00:00monthlyhttps://grouchys.org/2014/12/05/crockpot-cheese-dip-with-ground-turkey/https://grouchys.org/wp-content/uploads/2014/12/image.jpgimage1/2 lb ground turkey, browned 16 oz velveeta, cubed 10 oz Rottelle Spray crockpot with non-stick spray. Add cubed velveeta and rottelle to crockpot and set temperature on medium-high to melt the cheese. Once the cheese has melted, add the browned turkey and set temperature on low. Yup!! :-) That's it!! (Brown turkey in a pan before adding. **Heat a non-stick pan over medium-high heat. Add turkey, .5 tsp red pepper, .5 tsp cayenne pepper, 1 tsp garlic, salt and pepper and brown. Approximately 8-10 minutes.)2014-12-05T20:28:40+00:00monthlyhttps://grouchys.org/2014/10/29/fresh-sausage-hash-one-stuffingfive-meal-options/https://grouchys.org/wp-content/uploads/2014/10/image44.jpgimageSausage Hash 1 lb fresh sausage 1 small, sweet onion, diced 1/2 c diced mushrooms 3 medium, white potatoes (boiled for 15 minutes and then diced) 2 tbsp minced garlic 2 tbsp parsley salt and pepper to taste (generous amount of pepper, light salt) olive oil In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items...or to eat by itself!!! https://grouchys.org/wp-content/uploads/2014/10/image43.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image42.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image41.jpgimageOption Number 4: Hash Stuffing Tacos 2 medium, soft tortillas 3/4 c hash stuffing 1/4 c mozzarella, shredded 1/4 c cheddar, shredded Preheat oven to 375 degrees. We are basically going to take each tortilla, add the hash stuffing, top with mozzarella and cheddar cheeses, roll the tortillas up and take toothpicks to hold the tortilla in place while it bakes. Add the tacos to a non stick pan (I like using parchment paper for these) and bake for approximately 14 minutes. https://grouchys.org/wp-content/uploads/2014/10/image40.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image39.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image38.jpgimageOption Number 5: Hash Stuffing Taco "Boats" 2 taco "boats" (these can be found with tortillas and other taco shells) 3/4 c hash stuffing 1/4 c mozzarella, shredded 1/4 c cheddar, shredded Preheat oven to 375 degrees. We are basically going to take each taco boat, add the hash stuffing, and top with mozzarella and cheddar cheeses. Add the taco boats to a non stick pan (I like using parchment paper for these) and bake for approximately 12-15 minutes or until cheeses have browned. https://grouchys.org/wp-content/uploads/2014/10/image37.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image36.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image35.jpgimageSausage Hash 1 lb fresh sausage 1 small, sweet onion, diced 1/2 c diced mushrooms 3 medium, white potatoes (boiled for 15 minutes and then diced) 2 tbsp minced garlic 2 tbsp parsley salt and pepper to taste (generous amount of pepper, light salt) olive oil In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items...or to eat by itself!!! 2014-10-29T23:29:20+00:00monthlyhttps://grouchys.org/2014/10/29/roasted-and-stuffed-hash-bell-peppers/https://grouchys.org/wp-content/uploads/2014/10/image46.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image45.jpgimageOption Number 1: Stuffed Bell Peppers 1 red bell pepper 1 yellow bell pepper 2 tsp parsley salt and pepper olive oil Preheat oven to 400 degrees. On a non stick baking pan (if you don't have one, use parchment paper-I like to use it because there is no worry of anything sticking) coat the bottom with olive oil. Place the halved, deseeded bell peppers on the baking pan. Put a little more olive oil on the bell peppers. You are going to coat each side with the parsley and salt and pepper. Cook for 10 minutes, flip, and then cook for 10 more minutes on the other side. Once the peppers are thoroughly roasted, the hash stuffing can be added to each pepper. I topped my stuffed peppers with Sargento, 6 cheese italian and broiled the tops. And there you go! One idea for the Hash :) **Sausage Hash** 1 lb fresh sausage 1 small, sweet onion, diced 1/2 c diced mushrooms 3 medium, white potatoes (boiled for 15 minutes and then diced) 2 tbsp minced garlic 2 tbsp parsley salt and pepper to taste (generous amount of pepper, light salt) olive oil In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items...or to eat by itself!!! 2014-10-29T23:28:41+00:00monthlyhttps://grouchys.org/2014/10/29/roasted-and-stuffed-hash-squash/https://grouchys.org/wp-content/uploads/2014/10/image51.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image50.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image49.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image48.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image47.jpgimageOption Number 2: Roasted and Stuffed Squash 2 small squash 1/2 c hash stuffing 1/4 c shredded mozzarella cheese olive oil salt and pepper 2 tsp parsley Preheat oven to 400 degrees. Cut squash in half and hollow out the inside (I just use a small spoon). On a non-stick pan, coat with olive oil. Add the hollow squash to the pan, skin side up. Drizzle the squash with olive oil, 1 tsp of parsley and generous amount of salt and pepper. Flip the squash so it is now skin side up. Add 1 tsp of parsley to skin and coat with a generous amount of salt and pepper (the skin should already be coated with olive oil). With the skin side still up, we want to roast the inside of the squash first. Cook for approximately 5 minutes; we don't want them to get to mushy, as we will need to add stuffing and cook for a little longer. Once the inside of the squash has been roasted (5 minutes), remove them from the oven. Flip them over so that they are now skin side down. Add the hash stuffing, top with cheese, and let bake for about 8 minutes or until cheese has browned. 2014-10-29T23:28:13+00:00monthlyhttps://grouchys.org/2014/10/29/roasted-and-stuffed-hash-zucchinni/https://grouchys.org/wp-content/uploads/2014/10/image56.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image55.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image54.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image53.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image52.jpgimageOption Number 3: Roasted and Stuffed Zucchinni 1 large zucchinni 1 c hash stuffing 3/4 c shredded mozzarella cheese olive oil salt and pepper 2 tbsp parsley Preheat oven to 400 degrees. Cut zucchini in half and hollow out the inside (I just use a small spoon). Coat a non-stick pan with olive oil. Add the hollow zucchini to the pan, skin side up. Drizzle the zucchini with olive oil, 1 tbsp of parsley and generous amount of salt and pepper. Flip the zucchini so it is now skin side up. Add 1 tbsp of parsley to skin and coat with a generous amount of salt and pepper (the skin should already be coated with olive oil). With the skin side still up, we want to roast the inside of the zucchini first. Cook for approximately 8 minutes; we don't want them to get to mushy, as we will need to add stuffing and cook for a little longer. Once the inside of the zucchini has been roasted (8 minutes), remove them from the oven. Flip them over so that they are now skin side down. Add the hash stuffing, top with cheese, and let bake for about 8 minutes or until cheese has browned. **Sausage Hash** 1 lb fresh sausage 1 small, sweet onion, diced 1/2 c diced mushrooms 3 medium, white potatoes (boiled for 15 minutes and then diced) 2 tbsp minced garlic 2 tbsp parsley salt and pepper to taste (generous amount of pepper, light salt) olive oil In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items...or to eat by itself!!! 2014-10-29T23:27:47+00:00monthlyhttps://grouchys.org/2014/10/29/hash-tacos/https://grouchys.org/wp-content/uploads/2014/10/image59.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image58.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image57.jpgimageOption Number 4: Hash Stuffing Tacos 2 medium, soft tortillas 3/4 c hash stuffing 1/4 c mozzarella, shredded 1/4 c cheddar, shredded Preheat oven to 375 degrees. We are basically going to take each tortilla, add the hash stuffing, top with mozzarella and cheddar cheeses, roll the tortillas up and take toothpicks to hold the tortilla in place while it bakes. Add the tacos to a non stick pan (I like using parchment paper for these) and bake for approximately 14 minutes. **Sausage Hash** 1 lb fresh sausage 1 small, sweet onion, diced 1/2 c diced mushrooms 3 medium, white potatoes (boiled for 15 minutes and then diced) 2 tbsp minced garlic 2 tbsp parsley salt and pepper to taste (generous amount of pepper, light salt) olive oil In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items...or to eat by itself!!! 2014-10-29T23:27:15+00:00monthlyhttps://grouchys.org/2014/10/29/hash-taco-boats/https://grouchys.org/wp-content/uploads/2014/10/image63.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image62.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image61.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image60.jpgimageOption Number 5: Hash Stuffing Taco "Boats" 2 taco "boats" (these can be found with tortillas and other taco shells) 3/4 c hash stuffing 1/4 c mozzarella, shredded 1/4 c cheddar, shredded Preheat oven to 375 degrees. We are basically going to take each taco boat, add the hash stuffing, and top with mozzarella and cheddar cheeses. Add the taco boats to a non stick pan (I like using parchment paper for these) and bake for approximately 12-15 minutes or until cheeses have browned. **Sausage Hash** 1 lb fresh sausage 1 small, sweet onion, diced 1/2 c diced mushrooms 3 medium, white potatoes (boiled for 15 minutes and then diced) 2 tbsp minced garlic 2 tbsp parsley salt and pepper to taste (generous amount of pepper, light salt) olive oil In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items...or to eat by itself!!! 2014-10-29T23:26:25+00:00monthlyhttps://grouchys.org/2014/10/22/pulled-pork-and-potato-patties-a-left-over-meal/https://grouchys.org/wp-content/uploads/2014/10/image33.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image32.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image31.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image30.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image29.jpgimagePork and Potato Patties 1 c pork, shredded 1 c mashed potatoes 1 c vegetables (mushrooms and onions), diced 1/2 c bread crumbs 1/4 c panko crumbs 1 tbsp parsley 1 c stock from pork tenderloin (red wine and beef broth) salt and pepper to taste (generous amount) Olive oil In a large bowl, mix all ingredients together. You don't want the texture to be too dry or too moist; if the mixture seems dry, add little more stock...if the mixture seems to moist, add more panko crumbs until the texture dries up a bit. Once ingredients are thoroughly mixed and texture is consistent, you can make the patties. To do this, grab a small handful of the mix, make a little ball, and work with the ball of mix until it is patted out. ***I place the patties on parchment paper until they are all ready to be fried. In a large frying pan, coat the bottom of the pan with olive oil and heat on medium-high heat. Once the oil is hot, add patties to the frying pan. **Be sure not to overcrowd the pan. If the patties touch, they will stick together...yes...I do know this from experience :) Cook the patties for 2-3 minutes on each side or until they are golden brown. I flipped the patties twice to make sure they were cooked thoroughly without burning each side. I also added a drizzle of olive oil to each patty before I flipped them. With all of that said, the pork and potato patties should cook for a total of about 9-10 minutes. Viola! Your pork and potato patties are done. **To enhance the flavor, I always cook a little bit of fresh spinach in olive oil with salt and pepper and top the patties with this. I also make a Sriracha Ranch sauce to dip them in. Below are the ranch and Spinach Recipe. Sriracha Ranch: 3 tbsp Ranch 1 tbsp Sriracha 1 tsp parsley salt and pepper to taste Add them all to a small bowl and mix thoroughly. Spinach 3 c fresh spinach olive oil salt and pepper Preheat oven to 500 degrees. In a non-stick, baking dish, coat the bottom with olive oil. Add spinach. Coat the spinach with more olive oil and the salt and pepper. Cook in the oven for about 5 minutes. ***Pork Tenderloin Recipe can be found in the "meat" category. Mashed potato recipe can be found in the "meat" category with the pork chop recipe. https://grouchys.org/wp-content/uploads/2014/10/image28.jpgimage2014-12-04T21:39:15+00:00monthlyhttps://grouchys.org/2014/10/07/grilled-chicken-sandwiches-with-sweet-potato-fries-and-grilled-corn-on-the-cob-2/https://grouchys.org/wp-content/uploads/2014/10/image27.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image26.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image25.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image24.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image23.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image22.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image21.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image20.jpgimageSweet Potato Fries 2 large sweet potatoes olive oil 1 tsp garlic 1 tbsp parsley 1 tbsp rosemary sat and pepper Preheat oven to 450 degrees. Cut sweet potato fries into julienne slices. On a large baking sheet (I used two), line the top with parchment paper. Add julienne sweet potatoes and coat with olive oil (make sure you give them a nice coating of the oil). Add garlic, parsley, rosemary, salt and pepper and stir again. Cook for about 15 minutes and then, flip fries and cook for 10-15 more minutes, depending on how crispy you want the fries. Grilled Corn on the Cob 4 ears of corn with the shook still on butter salt and pepper aluminum foil Since it was the first time I tried corn this way, I kind of "eye-balled" all of the ingredients. You will need to cut the shook back, but do not remove it completely. Do this to each ear of corn. Coat the corn with salt and pepper and pull shook back to the corn. Add little cubes of butter between the corn and the shook. Repeat this for each corn. Wrap in aluminum foil and grill on medium high heat for about 20 minutes. Grilled Chicken Sandwiches 4 boneless, skinless chicken breasts 8 slices of turkey bacon 1 tbsp minced garlic 1 tsp parsley 1 tsp rosemary 1 tsp paprika olive oil salt and pepper Coat both sides of chicken breasts in olive oil and above seasonings. Grill on Medium High heat for approximately 8-10 minutes, flipping at least once. **Although the grilled chicken is good by itself, I turned this chicken into sandwiches. Listed below are the ingredients I used for toppings. 4 Kaiser rolls 4 slices of provolone cheese 2 slices of turkey bacon per sandwich 1 Roma tomato iceberg lettuce mayonnaise **Butter the buns and toss them on the grill (bun side up) for extra flavor.https://grouchys.org/wp-content/uploads/2014/10/image19.jpgimage2014-10-22T18:37:50+00:00monthlyhttps://grouchys.org/2014/10/05/beefy-cheese-and-noodle-heaven-in-a-pan/https://grouchys.org/wp-content/uploads/2014/10/image16.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image15.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image14.jpgimagePreheat oven to 375 degrees. Hamburger Meat Cooking Directions: 1 lb hamburger meat 1 tbsp parsley 1 tsp minced garlic generous amount of sea salt and cracked black pepper In an oven-proof, non-stick pan, brown hamburger meat on medium high heat. I add all ingredients half-way thru the cooking process to ensure the meat has flavor. Once meat is browned, remove from skillet and let grease drain (I put a few paper towels on a plate to do this easily). Wide Egg Noodles Cooking directions: 6 oz wide egg noodles water salt and pepper olive oil 1 tbsp butter 1 tsp olive oil 1 tsp parsley approximately 5 oz leftover, noodle stock water Bring about 4-5 cups of water to boil (I never measure water when I am cooking noodles. I normally eyeball it and make sure the noodles will be completely covered). Add about 1 tbsp or so of olive oil and sea salt to water. Once the water is boiling, add the egg noodles and bring water to a rolling boil for about 5-6 minutes or until noodles are al dente. ***I added a cube of beef bullion with the noodles to enhance the flavor of the noodles.*** Strain noodles, but keep about a cup of the stock water. Put the noodles in a small bowl and add the butter, 1 tsp olive oil, 1 tsp parsley, a little bit of stock water, and salt and pepper if desired. Cheese Sauce and Final Cooking directions: 1 pt half and half 1/2 pt heavy cream 2 tbsp sour cream 1 tbsp butter 1/2 c mozzarella 1/2 C sharp cheddar 1/2 c Colby jack cheese 1/4 c parmesan 1 tsp minced garlic **Bread crumbs **Additional cheddar cheese In the same pan we browned the hamburger meat in, we are going to make the cheese sauce for the macaroni. First, add half and half, heavy cream, butter, garlic, and sour cream. Bring to a slow boil. Add noodles and hamburger meat. Mix together well while it is still on a low boil. Add each cheese separately (leaving parmesan for the top) and mix together until all cheeses are mixed in and melted. Top the pasta with parmesan. If you choose to add breadcrumbs and more cheese, which I highly recommend, top the pasta with about 1/4 c of breadcrumbs and 1/4 C sharp cheddar. Place in oven and heat for about 10 minutes or until golden brown. I cooked mine for about 10 minutes and then, set on broil to brown the top.https://grouchys.org/wp-content/uploads/2014/10/image13.jpgimageCheese Sauce and Final Cooking directions: 1 pt half and half 1/2 pt heavy cream 2 tbsp sour cream 1 tbsp butter 1/2 c mozzarella 1/2 C sharp cheddar 1/2 c Colby jack cheese 1/4 c parmesan 1 tsp minced garlic **Bread crumbs **Additional cheddar cheese In the same pan we browned the hamburger meat in, we are going to make the cheese sauce for the macaroni. First, add half and half, heavy cream, butter, garlic, and sour cream. Bring to a slow boil. Add noodles and hamburger meat. Mix together well while it is still on a low boil. Add each cheese separately (leaving parmesan for the top) and mix together until all cheeses are mixed in and melted. Top the pasta with parmesan. If you choose to add breadcrumbs and more cheese, which I highly recommend, top the pasta with about 1/4 c of breadcrumbs and 1/4 C sharp cheddar. Place in oven and heat for about 10 minutes or until golden brown. I cooked mine for about 10 minutes and then, set on broil to brown the top.https://grouchys.org/wp-content/uploads/2014/10/image12.jpgimageWide Egg Noodles Cooking directions: 6 oz wide egg noodles water salt and pepper olive oil 1 tbsp butter 1 tsp olive oil 1 tsp parsley approximately 5 oz leftover, noodle stock water Bring about 4-5 cups of water to boil (I never measure water when I am cooking noodles. I normally eyeball it and make sure the noodles will be completely covered). Add about 1 tbsp or so of olive oil and sea salt to water. Once the water is boiling, add the egg noodles and bring water to a rolling boil for about 5-6 minutes or until noodles are al dente. ***I added a cube of beef bullion with the noodles to enhance the flavor of the noodles.*** Strain noodles, but keep about a cup of the stock water. Put the noodles in a small bowl and add the butter, 1 tsp olive oil, 1 tsp parsley, a little bit of stock water, and salt and pepper if desired. https://grouchys.org/wp-content/uploads/2014/10/image11.jpgimagePreheat oven to 375 degrees. Hamburger Meat Cooking Directions: 1 lb hamburger meat 1 tbsp parsley 1 tsp minced garlic generous amount of sea salt and cracked black pepper In an oven-proof, non-stick pan, brown hamburger meat on medium high heat. I add all ingredients half-way thru the cooking process to ensure the meat has flavor. Once meat is browned, remove from skillet and let grease drain (I put a few paper towels on a plate to do this easily). https://grouchys.org/wp-content/uploads/2014/10/image10.jpgimagehttps://grouchys.org/wp-content/uploads/2014/10/image9.jpgimageCheese Sauce and Final Cooking directions: 1 pt half and half 1/2 pt heavy cream 2 tbsp sour cream 1 tbsp butter 1/2 c mozzarella 1/2 C sharp cheddar 1/2 c Colby jack cheese 1/4 c parmesan 1 tsp minced garlic **Bread crumbs **Additional cheddar cheese In the same pan we browned the hamburger meat in, we are going to make the cheese sauce for the macaroni. First, add half and half, heavy cream, butter, garlic, and sour cream. Bring to a slow boil. Add noodles and hamburger meat. Mix together well while it is still on a low boil. Add each cheese separately (leaving parmesan for the top) and mix together until all cheeses are mixed in and melted. Top the pasta with parmesan. If you choose to add breadcrumbs and more cheese, which I highly recommend, top the pasta with about 1/4 c of breadcrumbs and 1/4 C sharp cheddar. Place in oven and heat for about 10 minutes or until golden brown. I cooked mine for about 10 minutes and then, set on broil to brown the top.https://grouchys.org/wp-content/uploads/2014/10/image8.jpgimageCheese Sauce and Final Cooking directions: 1 pt half and half 1/2 pt heavy cream 2 tbsp sour cream 1 tbsp butter 1/2 c mozzarella 1/2 C sharp cheddar 1/2 c Colby jack cheese 1/4 c parmesan 1 tsp minced garlic **Bread crumbs **Additional cheddar cheese In the same pan we browned the hamburger meat in, we are going to make the cheese sauce for the macaroni. First, add half and half, heavy cream, butter, garlic, and sour cream. Bring to a slow boil. Add noodles and hamburger meat. Mix together well while it is still on a low boil. Add each cheese separately (leaving parmesan for the top) and mix together until all cheeses are mixed in and melted. Top the pasta with parmesan. If you choose to add breadcrumbs and more cheese, which I highly recommend, top the pasta with about 1/4 c of breadcrumbs and 1/4 C sharp cheddar. Place in oven and heat for about 10 minutes or until golden brown. I cooked mine for about 10 minutes and then, set on broil to brown the top.https://grouchys.org/wp-content/uploads/2014/10/image7.jpgimage2014-10-08T00:54:35+00:00monthlyhttps://grouchys.org/2014/09/17/surf-and-turf-baked-salmon-filet-mignon-asparagus-and-baked-potatoes/https://grouchys.org/wp-content/uploads/2014/09/image17.jpgimageBaked Potatoes: 2 Baking/Russet Potatoes 2 tbsp Melted Butter Salt and Pepper Aluminum Foil Preheat oven to 400 degrees. Melt about 2 tbsp of butter. Lay baking potatoes in aluminum foil (we are going to wrap the potatoes with this foil, each one separately, so enough foil to cover the entire potato). Coat potatoes with melted butter, salt and pepper. Wrap potatoes with foil and bake for about an hour. **It may take more or less time depending on the size of the potatoes. https://grouchys.org/wp-content/uploads/2014/09/image16.jpgimageAsparagus: 1 bundle baby asparagus 1 tbsp olive oil 2 tbsp butter 1 tbsp minced garlic salt and pepper Preheat oven to 375 degrees. In a nonstick baking dish, add the asparagus, olive oil, minced garlic, and generous amount of salt and pepper. Mix asparagus so that all pieces are coated with seasoning. Add butter (cubed into small pieces) to asparagus, cover and bake for about 10 minutes. ***Bake longer if a more tender asparagus is desired.https://grouchys.org/wp-content/uploads/2014/09/image15.jpgimage2 filet Mignon 1 tsp parsley olive oil salt and pepper melted butter (for coating filets while they grill) **Filets are my favorite cut of meat, so I season lightly as to not lose the natural flavor. Coat the filets with olive oil, parsley, salt and pepper; make sure to evenly distribute ingredients to both sides. Let the filets rest at room temperature for about 20 minutes. If using a gas grill, the temperature needs to be set on medium high heat. Cook filets for about 9 minutes per side (6-5 minutes for rare). To keep the integrity of the steaks, it is best to only flip them once. If using charcoal, heat coals to high heat. Cook steaks for 8 minutes per side (5 minutes for rare) flipping steaks only once.https://grouchys.org/wp-content/uploads/2014/09/image14.jpgimagehttps://grouchys.org/wp-content/uploads/2014/09/image13.jpgimageSalmon: 1 lb Salmon Fillet 3 lemons, thinly sliced rounds 8 oz baby portobello mushrooms 2 tbsp butter 1 tbsp minced garlic 2-3 tbsp brown sugar 1 fresh rosemary sprig olive oil salt and pepper Preheat oven to 375 degrees. In a baking dish, coat the bottom with olive oil (approximately 2 tbsp). On top of the olive oil, layer the sliced lemon rounds; the salmon is going to sit on top, so when spreading them out, keep them in the shape of the salmon fillet. Top the lemon slices with the salmon fillet. Coat the salmon with olive oil (approximately 1.5 tsp). Add the mushrooms around the salmon. Cover the salmon and mushrooms with a generous amount of salt and pepper, the minced garlic, and then top with butter...when adding butter, "break" apart the butter into little cubes. This will cover more area and allow the butter to melt and spread. Cut or tear the rosemary sprig into about 6 one inch pieces; top the salmon with the rosemary. Finally, add the brown sugar to the entire dish, sprinkling throughout. Cover with a lid or aluminum foil. Bake for 25 minutes. **When I made this, the lemon flavor was stronger than I liked, so I added more brown sugar once it was finished baking and parmesan to the top of the salmon. I then covered the dish with aluminum foil allowing the brown sugar to infuse the salmon as it rested. 2014-10-22T22:55:10+00:00monthlyhttps://grouchys.org/2014/09/13/low-country-boil/https://grouchys.org/wp-content/uploads/2014/09/image12.jpgimagehttps://grouchys.org/wp-content/uploads/2014/09/image11.jpgimage1 lb shrimp 7 medium red potatoes 1 sweet or vidalia onion 1 kielbasa sausage link (I either get spicy or beef...beef this time) 4 medium sweet corn on the cobs 3/4 c old bay 2 sprigs of fresh rosemary 1/4 c parsley 1/2 c s and 1/2 c pepper (It's a lot of water and I like flavor) 12 qt water 48 oz chicken broth In a 16qt pot bring water and chicken broth to to a boil. Once the water is boiling, add old bay, parsley, rosemary, salt and pepper. Let boil for about a minute and then add the onion and potatoes. These will need to cook for 30 minutes, total. Set a timer for 10 minutes and then add the corn. The corn needs to cook a total of 20 minutes so set the timer for 5 minutes. Once the timer goes off, add the shrimp. Set the timer for 15 minutes and everything is ready to come out. Be careful and enjoy!! 2014-09-14T02:42:13+00:00monthlyhttps://grouchys.org/2014/09/13/chicken-cordon-bleu-and-roasted-golden-potatoesits-that-time-of-the-week-again-the-time-that-i-get-to-cook-spend-time-with-the-one-i-love-and-enjoy-some-fantastic-wine-while-shutting-out-the-res/https://grouchys.org/wp-content/uploads/2014/08/image22.jpgimage4 medium size white potatoes 1/2 small sweet onion, finely minced 1/3 c mushrooms, finely minced 2 tbsp butter 1 1/2 tsp olive oil 1 fresh sprig of rosemary broken into 4 one inch pieces salt and pepper 1 tsp garlic Preheat oven to 400 degrees. Cut white potatoes into small cubes and mice onions and mushrooms. In a baking dish, coat bottom of pan with about 1 tbsp olive oil. Add potatoes, onions and mushrooms to dish. Top the potatoes with the small squares of butter and 1 1/2 tsp olive oil, garlic (spread out), and salt and pepper to taste. Cover with aluminum foil and bake at 400 degrees for about 35 minutes. ***It may take longer if the potatoes are not cut up into small squares. https://grouchys.org/wp-content/uploads/2014/08/image21.jpgimage2 chicken breasts 2 slices Colby jack cheese 2 slices provolone cheese Havarti cheese 2 slices Prosciutto 2 slices ham Breading: 1/2 c bread crumbs 1/3 c parmesan 1/4 c flour 1 tsp parsley 1 tsp rosemary salt and pepper 1 egg 1 c milk Vegetable oil Preheat oven to 350. Layering the chicken: Tenderize chicken breasts to make the chicken easier for folding later. Layer each chicken breast with one slice of Colby jack cheese, once slice of ham, once slice of provolone, one slice of Proscuitto, and once slice of Havarti cheese. Fold the chicken over and secure with tooth picks or cooking string. Batter Mix: Mix breadcrumbs, flour, parmesan cheese, parsley, rosemary, and salt and pepper in a small bowl. Battering the Chicken: Mix one beaten egg with milk. Dip stuffed and secured chicken into the egg and milk mixture and then, into the batter mix. Heat vegetable oil to about 350 degrees and fry battered chicken for about 2-3 minutes or until lightly golden brown. Remove chicken and place on a baking sheet. Bake chicken at 350 for 15 minutes. 2014-10-14T17:38:12+00:00monthlyhttps://grouchys.org/2014/09/13/roasted-pork-tenderloin-and-vegetables/https://grouchys.org/wp-content/uploads/2014/09/image10.jpgimagehttps://grouchys.org/wp-content/uploads/2014/09/image9.jpgimagehttps://grouchys.org/wp-content/uploads/2014/09/image8.jpgimagehttps://grouchys.org/wp-content/uploads/2014/09/image7.jpgimage1.5 lb pork tenderloin 1 qt red potatoes 1 lb baby carrots 8 oz mushrooms 1 small, sweet onion (quartered) 1 tsp minced garlic 3.5 c beef broth 1.5 c red wine (I used Cabernet Sauvignon) .25 oz fresh, rosemary .25 oz fresh, thyme *I normally sear the tenderloin before I roast it. To do this, coat the tenderloin with olive oil, salt and pepper. Heat a small amount of olive oil in a large frying pan and brown the outside of the tenderloin.* Preheat oven to 400 degrees. In a large baking dish, add the pork tenderloin and all vegetables. Once all vegetables are added, pour beef broth and wine into dish. Add minced garlic throughout mix. Leave rosemary leaves and thyme leaves whole and separate and add equally to four corners of dish. Bake at 400 degrees for 80 minutes or until pork equals 165 degrees. **The tenderloin I used is actually 1.7lbs. It normally takes 35-40 minutes per pound when baking a pork tenderloin at 400 degrees.** https://grouchys.org/wp-content/uploads/2014/09/image6.jpgimagehttps://grouchys.org/wp-content/uploads/2014/09/image5.jpgimagehttps://grouchys.org/wp-content/uploads/2014/09/image4.jpgimagehttps://grouchys.org/wp-content/uploads/2014/09/image3.jpgimage2015-01-14T22:36:47+00:00monthlyhttps://grouchys.org/2014/09/03/easy-make-pizza/https://grouchys.org/wp-content/uploads/2014/09/image2.jpgimageChris's Favorite, Three Meat Pizza: Pizza Toppings: 1 Large Tortilla 1 Slice of Prosciutto 1 Slice of ham 3 Slices of Bacon 1/3 c provolone 1/3 c mozzarella 1/3 c parmesan Sauce: 1tbsp of any kind of organic, store-bought pizza sauce will work. I also buy a sauce that has seasonings in it like, garlic, basil, or oregano. **I do not like an overly sauced pizza, so if you do, add more. Heat large tortilla on 375 for 5-7 minutes. Top tortilla with sauce and then all cheeses, except parmesan (we will add that last). Once pizza is topped with cheese, add the meats and then parmesan. There is no rule for layering pizzas, so top them as you wish. Bake on 375 for 10-18 minutes. As I said in a previous post, I know, there is a huge variance with cooking time, but I like my pizzas super crispy, so I opt to cook them a little longer.https://grouchys.org/wp-content/uploads/2014/09/image1.jpgMy Favorite, Roasted Mushrooms, Spinach and Meat Pizza: Pizza Toppings: 1 Large Tortilla 1/4 c mushrooms 1 Slice of Prosciutto 1 Slice of ham 2 Slices of Bacon 1/3 c provolone 1/3 c mozzarella 1/3 c parmesan *spinach-enough to coat the pizza (8-10pcs) olive oil, salt and pepper, parsley, and rosemary for sautéing mushrooms Sauce: 1 tbsp olive oil 1 tsp rosemary 1 tsp parsley salt and pepper to taste Heat large tortilla on 375 for 5-7 minutes. Sautéing Mushrooms: In a small sauté pan, coat bottom with olive oil, add mushrooms and seasonings and cook on medium/medium high until mushrooms are tender (about 6 minutes). Sauce: Mix olive oil, rosemary, parsley, salt and pepper with whisk. Coat toasted tortilla with sauce. When adding the toppings to the pizza, there is no correct way to do it. I always add the meat last and top with parmesan so that it all browns. Bake Pizza on 375 for 10-18 minutes. I know, that is a huge variance with cooking time, but I like my pizzas super crispy, so I opt to cook them a little longer. https://grouchys.org/wp-content/uploads/2014/09/image.jpgimage2014-09-04T14:53:39+00:00monthlyhttps://grouchys.org/2014/08/27/red-white-and-blue-nachos/https://grouchys.org/wp-content/uploads/2014/08/image25.jpgimage I have been making these rolls for years now, and I must say, for them to be so simple and easy to make, they are always a crowd favorite. 1 pack of 12 original Hawaiian Rolls 8 pcs of Ham (I use honey roasted) 8 pcs of turkey (I use whatever I am in the mood for that day) 10 pcs of provolone cheese salt and pepper *mayonnaise Cut rolls in have (6 still connected on one side and 6 connected on the other side). You will need to cut the rolls so that there is a top and bottom. *I do not cut the rolls into individuals until they are completely made.* A lot of my friends don't eat mayonnaise, but on these rolls, they like them better with mayo. So...after the rolls are cut so that there is a top and bottom (still 6 together), add mayonnaise and salt and pepper each side to taste. Next, put three pieces of provolone on bottom half evenly. Add four pieces of Ham and four pieces of turkey. Add two more pieces of provolone cheese to top. Repeat the above steps for the other six rolls. Once you are done, place the top buns on sandwiches and cut into individual rolls. 2014-08-28T04:43:07+00:00monthlyhttps://grouchys.org/2014/08/27/get-ready-for-labor-day/https://grouchys.org/wp-content/uploads/2014/08/image29.jpgimagehttps://grouchys.org/wp-content/uploads/2014/08/image28.jpgimagehttps://grouchys.org/wp-content/uploads/2014/08/image27.jpgimagehttps://grouchys.org/wp-content/uploads/2014/08/image26.jpgimage2014-08-27T18:11:29+00:00monthlyhttps://grouchys.org/2014/08/27/ham-turkey-and-provolone-cheese-on-hawaiian-rolls/https://grouchys.org/wp-content/uploads/2014/08/image24.jpgimage I have been making these rolls for years now, and I must say, for them to be so simple and easy to make, they are always a crowd favorite. 1 pack of 12 original Hawaiian Rolls 8 pcs of Ham (I use honey roasted) 8 pcs of turkey (I use whatever I am in the mood for that day) 10 pcs of provolone cheese salt and pepper *mayonnaise Cut rolls in have (6 still connected on one side and 6 connected on the other side). You will need to cut the rolls so that there is a top and bottom. *I do not cut the rolls into individuals until they are completely made.* A lot of my friends don't eat mayonnaise, but on these rolls, they like them better with mayo. So...after the rolls are cut so that there is a top and bottom (still 6 together), add mayonnaise and salt and pepper each side to taste. Next, put three pieces of provolone on bottom half evenly. Add four pieces of Ham and four pieces of turkey. Add two more pieces of provolone cheese to top. Repeat the above steps for the other six rolls. Once you are done, place the top buns on sandwiches and cut into individual rolls. 2014-08-27T17:21:08+00:00monthlyhttps://grouchys.org/2014/08/27/peace-cookie/https://grouchys.org/wp-content/uploads/2014/08/image23.jpgimage I must say, I am terrible at baking desserts, but this was a super easy to make cookie cake with a little patriotic flair. 1 roll pillsbury cookie dough blue berries raspberries whip cream Roll cookie dough into a large circle on a non-stick cookie sheet (I lined mine with parchment paper). Bake on 350 for about 20-24 minutes. *Since the directions on the cookie dough are for individual cookies, you have to cook the cookie cake longer because it is so much larger. Let cookie cake cool completely. Decorate with whip cream, raspberries, and blueberries. I obviously made a peace sign, but the options are limitless. 2014-08-27T17:17:55+00:00monthlyhttps://grouchys.org/2014/08/25/its-finally-here/https://grouchys.org/wp-content/uploads/2014/08/image15.jpgimageFor years, I have been cooking for others; from taste-testing marinades for my dad or baking homemade buttermilk biscuits with my granny at age 6, to cooking for numerous roommates and even a few boyfriends during the years in between. I did not cook and still do not cook because I have to; I do it because it is something I love. I love being able to create elegant meals simply by using fresh ingredients and multiple seasonings that makes others yearning to eat more...or in some cases, ask me for the recipe. Since I have always cooked from the heart or my cravings, I didn't have any recipes written down. Well, I FINALLY do!!! *Warning: This isn't a blog that counts calories or worries about fat content. This is my food diary...and that means I am going to be eating depending on my mood, which means, there are going to be days that I may feel like having a fat day. But sometimes, those are the best days! I hope you all enjoy!! 2014-08-25T22:18:53+00:00monthlyhttps://grouchys.org/2014/08/25/date-night-new-york-strips-topped-with-shrimp-and-cheese-sauce-served-with-twice-baked-red-potatoes/https://grouchys.org/wp-content/uploads/2014/08/image14.jpgimageBaking the Red Potatoes 3 Large Red Potatoes 2 tbsp melted butter salt and pepper Coat potatoes in melted butter and salt and pepper evenly. Wrap each potato individually in aluminum foil and bake on 450 degrees for 45 minutes. Once baked, allow to cool for about 15 minutes. Cut each potato in half and remove insides of potatoes with a spoon and put in a medium size bowl. Place halves back on baking sheet. Potato Stuffing Potato removed from halves 1/4 c milk 1/4 c Swiss cheese 1/4 c parmesan 1/4 c mozzarella 1/4 c bacon crumbs 1 tbsp butter In a medium mixing bowl that potatoes are already in, add butter, milk, mozzarella cheese, Swiss cheese, and salt and pepper. Mix thoroughly and spoon back into halved red potatoes. Once all potatoes have stuffing, sprinkle bread crumbs, parmesan, and bacon crumbles on top. Bake on 375 for 20 minutes. Broil for crispier top.https://grouchys.org/wp-content/uploads/2014/08/image13.jpgimagehttps://grouchys.org/wp-content/uploads/2014/08/image12.jpgimage2, 8 oz New York Strips 2 tbsp Salt and Pepper (to taste) 1 tsp Parsley 1 tsp Rosemary Generously coat New York strips with olive oil; this will help tenderize the meat as well as, allow the seasoning to stick to the meat Once coated, add salt and paper, 1/2 tsp parsley, and 1/2 tsp rosemary to one side. Flip the steak and coat the other side with the rest of the ingredients. Steaks can be marinated ahead of time and placed back in the refridgerator. Before cooking, let steaks stand at room temperature for about 30 minutes. For a medium rare steak, coon on medium, to medium high grill for about four-five minutes on each side. Remove the steaks, cover with aluminum foil and let steaks rest for about ten minutes before serving. 2014-08-25T21:48:17+00:00monthlyhttps://grouchys.org/2014/07/20/28/https://grouchys.org/wp-content/uploads/2014/07/image11.jpgimage **Pictures Taken** 8oz smoked salmon, chopped bousin cheese 8oz cucumber, cubed 1tbsp paprika salt and pepper to taste french bread Slice french bread and toast until crispy. 350, approximately 8-10 minutes. Spread Bousin cheese on french bread. Place 1tsp of salmon on top with 1tsp of cucumber on 1 slice of bread. Top with a sprinkle of paprika. 8oz smoked salmon, chopped bousin cheese 8oz cucumber, cubed 1tbsp paprika salt and pepper to taste french bread Slice french bread and toast until crispy. 350, approximately 8-10 minutes. Spread Bousin cheese on french bread. Place 1tsp of salmon on top with 1tsp of cucumber on 1 slice of bread. Top with a sprinkle of paprika. 2014-09-16T20:17:03+00:00monthlyhttps://grouchys.org/2014/07/20/mushroom-red-wine-rosemary-burgers-with-havarti-cheese-bacon-and-spinach/https://grouchys.org/wp-content/uploads/2014/07/image15.jpgimagehttps://grouchys.org/wp-content/uploads/2014/07/image14.jpgimagehttps://grouchys.org/wp-content/uploads/2014/07/image13.jpgimageBurgers 1 lb hamburger meat 1 c mushrooms finely chopped 1 c red wine 3/4 c parmesean 1 tsp rosemary pepper to taste Mix all ingredients together and then make the patties. I normally grill the burgers, but they can also be cooked in a frying pan Toppings 1 pack bacon 1 medium tomato sliced Sharp cheddar Havarti cheese Spinach Pack of hamburger buns (I like onion rolls) *Top burgers according to taste. Grilling the hamburger buns also gives them a nice smokey flavor. **Could substitute ground turkey or ground chicken. Ingredients may vary depending on meat.https://grouchys.org/wp-content/uploads/2014/07/image12.jpgimageBurgers 1 lb hamburger meat 1 c mushrooms finely chopped 1 c red wine 3/4 c parmesean 1 tsp rosemary pepper to taste Mix all ingredients together and then make the patties. I normally grill the burgers, but they can also be cooked in a frying pan 2015-01-14T22:39:36+00:00monthlyhttps://grouchys.org/2014/07/20/white-wine-and-herb-baked-turkey-breast-tenderloin-sandwiches-with-goat-and-havarti-cheeses/https://grouchys.org/wp-content/uploads/2014/07/image24.jpgimagehttps://grouchys.org/wp-content/uploads/2014/07/image23.jpgimagehttps://grouchys.org/wp-content/uploads/2014/07/image22.jpgimageTurkey Breast Tenderloins: 2 turkey breast tenderloins (approximately 1lb per breast) 1 cup white wine 1 cup chicken stock 1 golden delicious apple 3 stems rosemary + 1 tsp finely chopped 1 tsp minced garlic salt and pepper to taste Chibatta Loaf Havarti Cheese Herb goat cheese Preheat oven to 350. Coat turkey breasts with olive oil and coarse salt and pepper. In a large frying pan, sear the breasts on each side until golden brown. In a large baking dish, place the turkey breasts. Pour white wine and chicken stock into pan. Add large chunk sliced apples, 3 stems of rosemary, and minced garlic. Sprinkle top with chopped rosemary and salt and pepper. Cover and bake for 60-70 minutes. Once finished, let rest for 15 minutes. Sandwich Toast bread. Coat both sides of bread with marinade left from baking the breasts. Spread garlic and herb goat cheese over one side of loaf. Layer sliced turkey. Top with havarti cheese slices. For something different, add bacon and seared apple slices. 2014-08-25T21:15:21+00:00monthlyhttps://grouchys.org/2014/08/24/pork-chops-with-red-wine-mushroom-and-onion-sauce-2/2014-08-25T21:13:49+00:00monthlyhttps://grouchys.org/2014/08/25/roasted-shrimp/https://grouchys.org/wp-content/uploads/2014/08/image1.jpgimage1/2 lb shrimp 1tsp parsley 1tsp rosemary 1tbsp pepercinni juice 1tbsp melted butter 1tbsp olive oil paprika to taste (I use about 1tsp) salt and pepper to taste (I use ground pepper and coarse sea salt) Preheat oven to 400 deg. Mix all ingredients together in a bowl with peeled and deveined shrimp. Let shrimp and marinade set at room temperature for about 15 minutes. I line a baking pan with parchment paper and roast shrimp for 8-10 minutes or until the shrimp are pink. 2014-08-25T14:11:15+00:00monthlyhttps://grouchys.org/2014/08/25/boiled-crab-legs/https://grouchys.org/wp-content/uploads/2014/08/image5.jpgimagehttps://grouchys.org/wp-content/uploads/2014/08/image4.jpgimage2 lbs crab legs 1 tbsp parsley 2 1/2 bay leaves 1 1/2 oz Old Bay 1/2 lemon's juice 1 onion 2 c chicken broth salt water In a large pot (I used a 16qrt pot), add chicken broth; fill the rest of the pot a little over half full with water. Add parsley, bay leaves, 1 1/2 oz Old Bay, 1/2 lemon's juice, generous amount of salt, and one onion cut into large pieces to water and chicken broth. Bring to a boil. I let the water boil for about 5 minutes to add flavor to the water. Add crab legs and let cook (in boiling water) for about 8-10 minutes. Remove from water and serve immediately.2014-09-02T14:14:25+00:00monthlyhttps://grouchys.org/2014/08/25/bean-and-corn-dip/https://grouchys.org/wp-content/uploads/2014/08/image3.jpgimagehttps://grouchys.org/wp-content/uploads/2014/08/image2.jpgimageI first had this "mix" at my grandmother's house during a Christmas brunch and have not been able to break myself from taking this quick and easy snack for multiple parties I attend from time to time...Yup! You all now know why I am so happy you when you request me to make this dish. 1, 11oz can white shoe peg corn 1, 15oz can garbonzo beans 1, 15oz can black eye peas 1, 10oz can rottelle, 1 tbsp garlic salt 1 tbsp onion powder 1 tsp parsley 1 tsp basil 1 tsp rosemary salt and pepper to taste Strain garbonzo beans, black eye peas, corn, and rotelle; add to a large mixing bowl. Add garlic salt, onion powder, parsley, basil, rosemary, salt and pepper and stir thoroughly. Place in refrigerator for a few hours to allow seasonings to marinate. When serving, let stand at room temperature for about 20 minutes. I like to serve this with fritos or homemade thin bagel chips. For bagel chips, toast in toaster and then cut into triangles. You're now ready to Serve!!!!2014-08-25T14:08:24+00:00monthlyhttps://grouchys.org/about/https://grouchys.org/wp-content/uploads/2014/07/image42.jpgimageHello there! Welcome to Grouchy's; a place to tame those rambunctious taste buds through some of my personal recipes. I know what you are thinking, "Grouchy's?! What does that have to do with food?" For me, grouchy is the first thing I become when I am hungry. And how do I overpower the grouchiness? By cooking and creating new recipes, of course! My name is Tara and over the past few years, I have had a few friends and family members mention food blogging to me, but I didn't dig in until recently. I am new to this, so fasten your seatbelt and get ready for a tasty ride! 2014-10-31T13:31:26+00:00weekly0.6https://grouchys.org/2014/07/20/sausage-balls/https://grouchys.org/wp-content/uploads/2014/07/image21.jpgimagehttps://grouchys.org/wp-content/uploads/2014/07/image20.jpgimagehttps://grouchys.org/wp-content/uploads/2014/07/image19.jpgimage1 lb sausage 1 c italian bread crumbs 1 c panko crisps 1/2 c bisquick 1 C sharp cheddar 1 c pepperjack 1 tsp rosemary salt and pepper Bake at 325 for 20 25 minutes makes 40-45 depending on size.https://grouchys.org/wp-content/uploads/2014/07/image18.jpgimagehttps://grouchys.org/wp-content/uploads/2014/07/image17.jpgimagehttps://grouchys.org/wp-content/uploads/2014/07/image16.jpgimage1 lb sausage 1 c italian bread crumbs 1 c panko crisps 1/2 c bisquick 1 C sharp cheddar 1 c pepperjack 1 tsp rosemary salt and pepper Bake at 325 for 20 25 minutes makes 40-45 depending on size.2014-07-20T04:38:53+00:00monthlyhttps://grouchys.org/2014/07/20/salmon-potato-cakes/https://grouchys.org/wp-content/uploads/2014/07/image10.jpgimagehttps://grouchys.org/wp-content/uploads/2014/07/image9.jpgimagehttps://grouchys.org/wp-content/uploads/2014/07/image8.jpgimage2014-09-04T13:00:17+00:00monthlyhttps://grouchys.orgdaily1.02016-02-12T01:13:41+00:00