Wow it’s almost over and here at Cully’s kitchen we are ready to bring in the New Year. I started this cooking blog by a recommendation from my son the owner of “Blogchef.net” and it is now approaching its 3rd birthday in February of 2014. Thanks to many wonderful viewers the blog continues to grow and I am looking forward to the New Year.
I haven’t tallied the total number of recipes posted throughout the year but I have listed the top 12. All of them are very good and would make a good addition to your dinner or super menu.
Browse through the Top 12 Recipes for 2013, and if you see one you like, give it a try.
Come back and visit us often; we are adding new recipes every week.
Cully’s Kitchen wishes everybody a Happy and Prosperous Christmas and New Year.
Thanks for Your continuing support.
This is a sponsored opportunity with Foodie.com.
It has be awhile sense I have prepared a Mexican dish so I decided to put this Beefy Nacho Crescent Bake Recipe on the menu. It seems like whenever I attempt a recipe that requires me to do some twisting and turning of the dough with my hands it never comes out looking the way it should so I talked my wife into giving me a hand with this one. This is a very simple recipe and doesn’t require many ingredients. It is also quick to prepare so you can have supper on the table in less than an hour. I prepared the recipe as written but there is room to make some changes-you could spice it up a little more or add some chopped jalapeno peppers. I prepared the recipe as written and we really enjoyed it. The next time you’re in the mood for Mexican cuisine give this Beefy Nacho Crescent Bake Recipe a try, it’s really good.
- 1 pound lean ground beef
- 1 cup finely chopped onion
- 1/ 4 teaspoon salt
- 1/ 8 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can Nacho Cheese soup (condensed undiluted)
- 1 cup milk
- 1/ 4 cup shredded cheddar cheese
- 1 can refrigerated crescent roll dough (8 ounces)
- Preheat oven to 375F
- In a large skillet cook the ground beef and onion until burger is no longer pink inside. Drain if needed. Stir in the cumin, oregano and chili powder and cook for another 2 minutes. Set aside.
- In a medium size bowl mix together the milk and soup until smooth. Spray a 9 x 13 casserole dish with cooking spray and pour the soup mixture into the casserole dish.
- Roll the crescent roll dough out on a floured surface and separate dough into 4 rectangles-and then press the perforations together to combine any seams. Using a rolling pin roll each piece out to about 4 x 8 inches and then cut them in half to equal 4 inch squares.
- Place about a 1/ 4 cup meat mixture in the center of each square. Pull the 4 corners up and then pinch and twist to seal the dough. Arrange the filled squares in the casserole dish on the soup mixture.
- Bake uncovered for 20-25 minutes or until golden brown. Sprinkle the shredded cheese over the top and continue baking until cheese is melted.
- Serve Hot-serves 4
I was a great year here for apples and I have a lot of them in storage so when I saw this Fresh Cranberry Apple Crisp Recipe I decided to give it a try. This is just pretty much a standard apple crisp recipe with fresh and dried cranberries. The combination of the apples and cranberries is delicious and the red coloring from the cranberries makes it a colorful dish to serve. Serve this Fresh Cranberry Apple Crisp Recipe warm, with whip cream, or ice cream and it doesn’t get much better than that. Adapted from Cooks Country Cook Book with a few minor changes.
Ingredients for Topping
1/3 cup all-purpose flour
1/4 cup light brown sugar (packed)
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter (Chilled and sliced)
1/3 cup old fashioned rolled oats
Apple and cranberry ingredients
1/2 pound fresh cranberries
3/4 cup sugar
1/8 cup water
1 1/4 pounds tart apples (I used Paula Reds for this recipe)
1/2 cup dried sweetened cranberries
1 1/2 tablespoons Tapioca
Preheat oven to 400F.
1. in a medium size bowl mix together the brown sugar, sugar, cinnamon, and butter with a fork pressing until gravel like mixture forms. Add the rolled oats, and then using your hands press and fold the oatmeal into the mixture until forming pea size pieces. Set aside in the refrigerator.
2. Cook the Cranberries in the water and 1/2 cup sugar until a jam like consistency is reached. This will kind of look like store bought cranberry sauce. Set aside
3. Peel and core the apples and slice into 1/2 inch slices. Combine the apples and cranberries in a large kettle or Dutch oven and then add the dried cranberries and the rest of the sugar. Cook on medium high heat, stirring frequently until apples start to soften. Remove from the heat and stir in the tapioca.
4. Spread the mixture into an 8 x 8 casserole dish and sprinkle the topping over the top. Bake for 15 to 20 minutes or until golden brown.
Beef Stroganoff is usually a pretty good dish so when I saw this Meatball Stroganoff Recipe I decided to give it a try. It is a little time consuming because of having to make the meatballs but it was well worth the effort. Because of the dill in the recipe, which is a prominent flavor, this Stroganoff Recipe is a little different than what you would expect. The meatballs have bacon added to them, and they are delicious. The whole recipe is a good combination of flavors, the only thing I changed, was I used my homemade berry wine in place of the white wine. The directions for the meatballs call for cooking them in the oven for 10 minutes-watch them closely they are small and cook very quickly.
The next time you want to put something a little different on the menu give this Meatball Stroganoff Recipe a try; it’s really good.
1 small onion (finely chopped)
4 cloves garlic (minced)
1/2 pound lean ground beef
1/4 cup dry bread crumbs
2 tablespoons fresh parsley (finely chopped)
1/2 tablespoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 egg (beaten)
2 strips bacon
Ingredients for Stroganoff
4 cups dry egg noodles
8 ounces fresh mushrooms (sliced)
2 tablespoons olive oil
1 medium onion (chopped)
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon unsalted butter
1/4 cup dry white wine
2 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon lemon juice
2 tablespoons stone ground mustard
1/4 cup sour cream
1 teaspoon dill weed (or to taste)
Meatballs from recipe above.
Directions for meatballs
Preheat oven to 400F
1. In a large skillet cook bacon until crispy-let cool on paper towels and crumble. Leave bacon fat in the pan
2. in the same skillet cook the onions until they start to brown, add the garlic and cook for 1 more minute.
3. Combine all the ingredients in a large bowl and mix until thoroughly combined. (Hands work best for this)
4. Roll into 1 inch meatballs and place on a baking dish or broiler pan lightly sprayed with cooking spray. Cook meatballs in the oven until fully cooked-about 10 minutes. Remove from the oven and set aside.
Directions for Stroganoff
1. Cook noodles according to package directions for al dente. Drain and mix in butter. Set aside.
2. While the noodles are cooking sauté the mushrooms in 1 tablespoon of oil until tender, remove them from the pan and set aside. Using the same skillet mix together the onion, paprika, and cayenne pepper. Add 1 tablespoon of oil if necessary and cook until the onion is tender. Add the wine, stirring to scrape any dripping from the bottom of the pan. Cook until most of the wine is evaporated and then sprinkle the flour over the top of the onion mixture.
3. Stir in the broth, lemon juice, dill, stone ground mustard and cook until the mixture starts to thicken. Mix in the mushrooms, sour cream, and then the meatballs, continue cooking until the meatballs are heated through.
Serve over noodles
I was looking for a one dish recipe that was a little different so I gave my son a call at Blohchef.net to see if he had a recipe he would recommend trying. After his recommendation I decided on this Sour Cream Noodle Bake Recipe. This is a simple recipe that you can have on the dinner table in less than an hour; making it a great recipe for after work or school.
The next time you’re looking for a simple and good recipe, give this one a try, its quick to put together, doesn’t require a lot of ingredients, it’s really good, and doesn’t require a lot of clean up because it’s a one dish meal. Adapted from blogchef.net. Enjoy
- 1¼ pounds ground chuck
- 1 can tomato sauce (15 ounce)
- salt and pepper
- freshly ground black pepper
- 8 ounces egg noodles
- ½ cup sour cream
- 1¼ cup small curd cottage cheese
- ½ cup sliced green onions
- 1 cup shredded sharp cheddar cheese
- Preheat oven 350F.
- Cook the egg noodles according to package directions to al dente.
- While the noodles are cooking in a large skillet brown the ground beef until no longer pink inside. Drain if necessary. Mix the tomato sauce into the skillet with the ground beef, and salt and pepper to taste. Reduce the heat to a simmer and continue cooking while putting together the cottage cheese mixture.
- In a large bowl mix together the egg noodles, sour cream, cottage cheese and green onions.
- Using a 9 x 13 casserole dish lightly sprayed with cooking spray spread 1/ 2 the noodle mixture on the bottom, and then layer ½ of the meat mixture over the top; and then sprinkle with ½ the cheese. Repeat the process finishing off with the cheese on the top.
- Bake for 20 minutes or until cheese is melted.
- Serve hot with fresh biscuits or garlic toast.
This Roast Rabbit in Wine Sauce Recipe is another great recipe for wild or domestic rabbit meat. I prepared this recipe with domestic rabbit meat, but if you use wild rabbit, you will probably have to cook the rabbit meat a little longer. This recipe calls for port wine but I used a homemade blueberry wine I had on hand. The end result was a delicious and tender rabbit dish.
If you have rabbit meat available give this Roast Rabbit in Wine Sauce Recipe a try; it’s really good. Enjoy
- 1 rabbit (cut into pieces)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon dried rosemary (crushed)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1/ 2 cup port wine
- 1/ 2 cup chicken broth
- Finely chopped parsley for garnish (optional)
- Preheat oven to 450F.
- Wash rabbit meat in cold water and pat dry with paper toweling. Sprinkle with salt and pepper to taste.
- Place the oil and butter in a 13 x 9 baking dish and place in the oven until the butter is melted.
- Arrange the rabbit pieces singly over the bottom of the dish, sprinkle with rosemary, and roast the rabbit for 30 minutes. Turn the rabbit, distribute the onion and garlic over the top and then add the wine and the chicken broth. Continue cooking turning the rabbit pieces a couple of times while roasting. Cook until rabbit is tender. (Cooking time may be a little longer with wild rabbit meat.) Serve the wine sauce over the rabbit.
- (Tip: it is easy to turn this into a one dish meal-just add potatoes.)
I don’t know why but I have a tendency to shy away from Chicken and Dumplings Recipes. Maybe it’s because of the way the dough is cooked to form the dumplings. I guess I get the feeling it should be nice and brown like a biscuit; but it is not. When I saw this Chicken and Dumplings Recipe I decided to give it a try anyway because I do like chicken and dumplings.
This Chicken and Dumplings Recipe did not disappoint me it was a perfect combination of flavors. This recipe uses boneless skinless chicken thighs so the chicken was nice and moist, the broth and vegetables were delicious and the dumplings complemented the dish very well.
This is a simple recipe that doesn’t require a lot of prep or cooking time, but if you are feeding more than 2, I recommend you double the recipe.
- 2 tablespoons butter
- 1 cup baby carrots (peeled and sliced)
- 1 small onion (finely chopped)
- 3 cloves of garlic (minced)
- ⅛ teaspoon thyme
- 1 tablespoon flour
- ¼ cup sherry
- 2 cups chicken broth
- 1 pound boneless skinless chicken thighs
- ½ cup frozen peas
- Ingredients for dumplings
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chicken broth
- 1 tablespoon butter (melted)
- Cut chicken thighs into 1 inch pieces and prepare the carrot, garlic and onion.
- Melt the butter in a large skillet and cook the carrots and onion until onion starts to brown and then mix in the thyme, garlic, ½ teaspoon salt and ½ teaspoon pepper, stir in the flour and cook for about 1 minute; continue stirring while cooking. Add the sherry, bring to a boil, and continue cooking until sherry cooks down-mixture will start to thicken. Stir in the chicken broth while scraping up any dripping from the bottom of the pan. Reduce the heat to simmer, cover, and cook until chicken is done.
- While chicken is cooking mix together the dumpling dough by combining the dry ingredients in a bowl. Mix in the melted butter and chicken broth and mix until just moistened.
- When the chicken is done-salt and pepper to taste, and then drop a heaping tablespoons of the dumpling mixture spaced about 1 inch apart into the stew (should have 6-8 dumplings depending on size). Increase the heat to medium, cover and cook for 5 minutes and then sprinkle in the peas around the dumplings in the pan. Continue cooking until the peas and dumplings are done.
- Let mixture cool a little bit before serving.
Warning-Warm apple pie with ice cream is so good it has to be evil.
My apple trees set fruit so heavy this year there branches were almost breaking so I couldn’t let the season go by without making at least one apple pie. My original thought was to make an additional apple pie for Thanksgiving; along with a pumpkin-but because I was not able to keep my hands off of the first one I decided I would table the idea and just make 1 pumpkin pie instead. I guess my thinking is if it’s not there I won’t be tempted to eat it.
Making homemade apple pie is really simple. Most of the work is in the preparation for the pie crust. Other than that it is mostly peeling and slicing the apples, applying the seasoning, and baking the pie. You can use your favorite pie crust recipe, or use the store bought refrigerated crusts for a 9 inch pie. For the filling in this pie I used Instant Tapioca, but that is optional, you can also use flour instead.
Tip: One of the things I like to do when making a pie that has a top crust, is cover the edges with aluminum foil to keep them from browning to quickly; you would be surprised at the difference this makes.
- 1 set of 9 inch pie crusts (your favorite recipe or store bought)
- 2 tablespoons Instant Tapioca (or 2 tablespoons of flour)
- ¾ cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 6 cups apples (peeled and thinly sliced)
- 1 tablespoon lemon juice
- 1 tablespoon butter
- Preheat oven to 400F.
- Prepare the apples and place them into a large bowl. Gently mix in all the ingredients except for the butter and pie crust. Let the mixture rest for about 15 minutes while you are preparing the crust.
- Lightly spray a 9 inch pie plate with cooking spray and spread the bottom crust over the bottom and up the sides of the dish. Distribute the apple mixture evenly over the crust. Shave butter in thin slices on top of the apples and then lay the second crust on top, and seal the edges. Cut several slit in the crust for venting.
- Bake for 45 to 50 minutes or until golden brown. Enjoy
This Sausage and Mushroom Penne Recipe is a quick dish that can be put together after work. This is a one dish meal so you don’t have worry about doing a lot of dishes after supper. I usually shy away from recipes that call for cooking the pasta as part of the dish instead of separately, but this dish surprised me; the pasta was done perfectly. Basically this is a simple recipe that doesn’t require a lot of ingredients, and is quick to prepare. This is a mildly seasoned recipe so you could spice it up a little more if you wanted to.
The next time you’re in the mood for pasta give this Sausage and Mushroom Penne Recipe a try; it’s really good.
- 12 ounces of bulk sweet Italian sausage (or casing removed)
- 4 ounces of fresh mushrooms (sliced)
- 2¼ cups chicken broth
- 1 can diced tomatoes (14.5 ounces/with juice)
- ¾ cups half and half
- 1 cup grated Parmesan cheese
- In a large skillet brown the sausage until no longer pink inside. Add the mushrooms and continue cooking until mushrooms start to brown. Remove the sausage mixture and set aside in a bowl.
- In the same skillet pour in the broth, tomatoes, pasta and half and half. Bring to a boil and then reduce the heat to simmer and cook until pasta is al dente; stirring occasionally.
- Add the sausage back into the mixture; salt and pepper to taste and then stir in ½ cup Parmesan cheese. Sprinkle the other half cup of cheese over the top-cover and let rest for 5 minutes and serve hot. Enjoy