Cooking with Barry & Meta341 recipes
Cooking with Barry & Meta
Slow Cooker Beef, Barley and Mushroom Soup – Assemble it & then Forget It!
Not much time for kitchen duties yesterday so I wanted something I could quickly assemble and put in the slow cooker.
Sage Crusted Pork Roast -- a great recipe that uses French-fried onions
We just found a new and delicious use for French-fried onions — the kind everyone uses in green bean casserole.
Oven Roasted Cauliflower - tender, tasty florets
Super easy to prepare, oven roasted cauliflower is tasty and nutritious as well.
Spinach & Salmon Salad w/ Lemon-Dijon Vinaigrette . . . using last night’s leftover salmon
Last night’s salmon was delish but the portion was way to big for me.
Grandma Eversole’s Skillet Fried Potatoes -- Comfort Food from a Skillet
According to Barry, his Grandma Eversole, who lived in the hills of Missouri, fried potatoes for breakfast, lunch or dinn.
Smothered Boneless Pork Chops . . . in velouté sauce
Smothered Pork Chop with Mashed Potatoes Tonight Barry cooked in my mom’s kitchen as she is recovering from knee replaceme.
Aunt Waunita’s Broccoli Salad
Aunt Waunita began making this recipe as soon as “sweet and tany” broccoli salads became the rage.
Kale, Potato & Bean Pot . . .with ham hocks and garden herbs
Kale is again growing in our garden so I continue to experiment with ways to include it in our daily meals.
Chocolate Chip-Walnut Zucchini Cake . . . adding garden goodness to a Bundt cake
Chocolate mint (yes, it tastes like chocolate) sets off the base of this Bundt cake.
Garden Fritters . . . zucchini, onion & red pepper w/ lime-chili mayo
Before the squash bugs attack, we are determined to find interesting ways to use our now abundant supply of zucchini.
Cucumber & Onion Salad – Simple fare that is refreshing any time of the year!
I grew up eating cucumber (“cukes” as my mother often called them) and onions.
Snappy Tomato Juice -- homemade and so good
With an excess of tomatoes on hand, (thank you Vangie and Steve Henry), I decided to dig out my yellowed, stained.
French-fried Eggplant — last of the summer-time indulgences
Crispy, and oh, so good! Although I usually try to curtail my consumption of fried foods, French-fried Eggplant is just imposs.
Pork Schnitzel w/ Dill Cream Sauce & Parsley Buttered Potatoes
Fall is my favorite season – I love the chill in the air, the turning of the leaves and grasses, and the food! German potato .
Brat & Cabbage Skillet – hurrah for seasonal foods!
We love one-dish meals that can be “thrown together” quickly.
Start with — Butternut Squash Soup with Cider Cream
This soup makes a great starter for a fall menu.
Cabbage Kielbasa Soup
We eat cabbage year round, from coleslaw to roasted or steamed as a side dish but for winter, cabbage is a go-to soup addition .