u/Olivesplace

Better Than Bojangles Dirty Rice

INGREDIENTS

1 lb ground pork sausage / breakfast sausage

1 1/2 cups finely diced celery

1 small red bell pepper, finely diced

1 onion, diced

1/3 cup butter

4 cups chicken broth

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 1/2 cups uncooked extra long-grain rice

1/2 cup chopped fresh parsley

INSTRUCTIONS

1. Cook and crumble sausage in a wide skillet or pan (you will need to use

something with a tight fitting lid) until sausage is nicely browned. Remove

sausage from pan using a slotted spoon; set aside.

2. Add celery, bell pepper, onion and butter to pan then cook over medium

heat for 10 minutes.

3. Add broth, garlic, salt, sage, thyme, pepper, cayenne and cooked sausage

then bring to a boil. Once boiling, add rice and parsley.

4. Return to a gentle boil then cover, reduce heat to low or medium-low

(wherever your dial gives you a gentle simmer) then cook for 20-25 minutes

or until rice is tender.

5. Stir rice once or twice with a fork to ensure nothing is sticking to the bottom

of the pot but don’t overwork the rice. Don’t stir the rice or open the lid the

last 5 minutes of cooking.

6. Remove from heat then let rest, covered, for 10 minutes.

NOTES

Sage Sausage in this recipe and omit the 1/2

teaspoon of rubbed sage.

I don’t know how to convert this recipe to make it with instant rice or brown rice.

Garlic and Herb Seasoning for Mashed Potatoes

Ingredients (makes about 2 cups)

- ½ cup garlic powder

- ¼ cup onion powder

- ¼ cup dried parsley

- 2 tablespoons dried thyme

- 2 tablespoons dried rosemary, crushed

- 2 tablespoons dried chives

- 2 tablespoons salt (adjust to taste)

- 2 teaspoons black pepper

Instructions

1. Combine all ingredients in a bowl.

2. Mix thoroughly until evenly blended.

3. Store in an airtight jar or container.

Storage

Keeps fresh in a cool, dry pantry for up to 6–9 months. Shake before each use.

How to Use

Add 1–2 tablespoons of seasoning per 2–3 pounds of mashed potatoes (adjust to taste).

Stir in while mashing or mix into cooked potatoes with butter and milk.

Salisbury Steak Open-Face Sandwich

INGREDIENTS

• 1½ pounds lean ground beef

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon garlic powder

• 1 tablespoon ketchup

• ½ tablespoon Worcestershire sauce

• ½ tablespoon steak sauce

• 1 egg

• ¼ cup breadcrumbs

• 2–3 tablespoons canola oil

• 2 tablespoons butter

• 1 medium onion, sliced thin

• 8 oz white button mushrooms, sliced

• 2 tablespoons flour

• 2 cups beef broth

• 4 slices white bread

INSTRUCTIONS

1. In a large bowl, combine the ground beef, salt, pepper, garlic powder, ketchup, Worcestershire sauce, steak sauce,

egg, and breadcrumbs. Mix until combined.

2. Shape the mixture into 4 oval patties.

3. Heat oil in a deep skillet over medium-high heat. Brown the patties for about 3 minutes per side. Remove and keep warm.

4. Drain excess grease from the skillet, but do not wipe it clean.

5. Reduce heat to medium-low. Add butter and onions. Cook 4–5 minutes until softened.

6. Stir in mushrooms and cook another 3–4 minutes.

7. Sprinkle in flour and stir well. Cook 1–2 minutes.

8. Slowly pour in beef broth while scraping the bottom of the skillet.

9. Return patties to the pan. Cover and simmer gently for 20 minutes, flipping occasionally.

10. Remove the lid during the last few minutes to thicken the gravy.

11. Serve each Salisbury steak over white bread and spoon plenty of mushroom onion gravy on top.

So good with mashed potatoes and green beans

Cheesy Bacon Biscuit Bites

1 can refrigerated layer biscuits

2 cups grated cheddar cheese or 2 cups swiss cheese

1/2 cup mayonnaise

1 small onion, chopped

8 slices bacon, cooked and crumbled

1/4-1/2 teaspoon garlic powder

salt and pepper to taste

5 drops hot pepper sauce (optional)

Preheat the oven to 350°F.

Split each biscuit in half and place them on a baking sheet.

In a medium bowl, mix together the cheese, mayonnaise, onion, bacon, garlic powder, and hot pepper sauce until well combined.

Spoon some of the mixture onto one half of each biscuit round, then cover with the other half. Top with a little cheese and bacon strips.

Bake for about 10 minutes, or until the biscuits are golden brown.

Italian Tortellini Salad

serves 8

Dressing

¾ cup (174 g) mayonnaise

2 tablespoons red wine vinegar / I use white vinegar

1 teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon dried oregano

½ teaspoon red pepper flakes

¼ teaspoon kosher salt

Salad

19 ounces cheese tortellini, cooked according to package instructions, then cooled

⅓ cup pepperoncini, drained and chopped

⅓ cup (33 g) parmesan cheese, grated

½ medium red onion, diced

1 cup (180 g) cherry tomatoes, halved

1 cup (237 g) sliced pepperoni, chopped

1 cup (237 g) sliced salami, chopped

1 cup (135 g) deli ham, chopped

Instructions

To a large mixing bowl, add mayonnaise, red wine vinegar, garlic powder, black pepper, oregano, red pepper flakes, and salt.

Whisk until the mixture is smooth and creamy.

Add the cooked and cooled tortellini to the bowl with the dressing. Gently toss to coat.

Add pepperoncini, parmesan cheese, red onion, cherry tomatoes, pepperoni, salami, and ham.

Using a large spoon or rubber spatula, gently toss everything together until the tortellini is well coated and all the ingredients are evenly mixed.

Cover the bowl with plastic wrap or a lid. Refrigerate for at least 1 hour to chill and let the flavors blend.

Before serving, give the salad one more stir to refresh the dressing. Serve cold.

All American Pork Burger

serves 4

1 package Fresh Ground Pork, (16-oz.)

8 slices Bacon, cooked crisp and drained

2 tbsp. Worcestershire Sauce

1 1⁄2 tsp. Steak Seasoning Blend

4 Sandwich Buns

4 slices American or Cheddar Cheese

4 Lettuce Leaves

4 slices Tomato

Heat gas or charcoal grill to medium. Combine ground pork, Worcestershire sauce and steak seasoning; mix well.

Shape into 4 (1-inch thick) patties. Grill burgers approximately 15 minutes until internal temperature reaches 165°F, turning every 5 minutes.

Serve on buns topped with cheese, lettuce, tomato and bacon.

Hoppel Poppel – Berliner Bauernfrühstück

Hoppel Poppel is a traditional way to use up leftovers in Berlin.

serves 4

about 1 pound (454 grams) leftover cooked meat

about 1½ pound (681 grams) leftover boiled potatoes

1–2 onions, chopped

4 tablespoons (56 grams) butter or (60 milliliters) olive oil, divided

salt and pepper, to taste

6–8 eggs

Cut the meat and potatoes into slices.

In a large skillet, fry the onions in 2 tablespoons (28 grams) butter. Once the onions are translucent, add the meat.

Add the remaining 2 tablespoons (28 grams) butter, then add the potatoes.

Continue frying until the potatoes are golden brown.

Season with salt and pepper.

Beat the eggs and pour them over the meat and potatoes. Stir gently until the eggs are set. Serve immediately.

Notes/Hints:

Use boiled or roasted beef, pork, chicken, hamburgers, lamb - whatever you have.

Veggie Rice Soup mix in a Mug

1 1/2 T. Vegetable Soup Mix

3 T. Instant rice

1 tsp. chicken bouillon granules

1/4 tsp. onion powder

Measure all ingredients into a Ziploc Bag. Shake well, seal and store up to a year. makes 1 pkg.

To Use:

Dump 1 pkg soup mix into a mug, fill w/ Boiling water. Cover & let stand 3-5 minutes. Enjoy.

tips: This makes an excellent gift mix.