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Sunday, February 26, 2012

A Legion of Leeks

I recently tried a new recipe using leeks (a vegetable I have not cooked with before), and like it so much that I found another one to use the leftover leeks (my tiny little burg's grocery store only sells leeks in bundles of 3). So, here's some good recipes (one for dinner and one for breakfast) that showcase leeks:

Marinated Grilled Steak with BL Smashed Potatoes ala ~DKBB~
(original recipe by Rachel Ray)

Marinated Grilled Steak
3 cloves garlic, finely chopped
1 Tbsp. grill seasoning blend (I use Kansas City or Misty’s Steak Seasoning)
1 tsp. smoked paprika
1 tsp. hot sauce
1 Tbsp. Worcestershire sauce
2 Tbsp. red wine vinegar
1/3 cup olive oil
2 lbs. steak
  • Mix garlic, grill seasoning blend, smoked paprika, hot sauce, Worcestershire sauce, and red wine vinegar in small bowl.
  • Whisk in olive oil.
  • Place steaks in glass container and pour marinate over them; let them marinate for 1 or more hours, turning once.
  • Grill steaks.
BL Smashed Potatoes
2½ lbs. small red skin new potatoes (regular red skin potatoes work just as well)
1 leek, trimmed of tough tops
4 slices thick cut bacon, diced
1 cup chicken stock or broth
Salt and pepper
  • Wash potatoes; cut larger potatoes in fourths; place in pan and cover with water; boil until done (12 to 15 minutes).
  • Cut leek lengthwise once, then cut in ½ inch sections; place into a large bowl of water and swish around a bit to release all the dirt in the leek; drain in colander.
  • Cook the bacon in a skillet for 3 to 5 minutes, until it has rendered most of its fat.
  • Add the leeks to the skillet and cook for 3 to 5 more minutes, until leeks are tender.
  • Drain the potatoes and return them to the hot pot; add the chicken stock and smash the potatoes.
  • Add the bacon and leeks; continue to smash the mixture.
  • Add salt and pepper to taste.
Serve the steaks with the potatoes. Enjoy!

Leek Hash ala ~DKBB~
(original recipe from

2 leeks
4 slices of thick sliced bacon, diced
1 onion, diced
4 to 6 potatoes*
Salt and pepper to taste
A pinch of smoked paprika
A pinch of celery salt
  • Cut potatoes in halves or fourths (peeling is optional), place in pan of water and boil until fork tender (10 to 12 minutes).
  • Cut the leeks in half, then in half again, then cut in ½ inch sections; place cut leeks in bowl of water and swish them around a bit to release the dirt; drain in colander.
  • Put bacon in large skillet and cook 3 to 5 minutes to render fat; add diced onion and leeks; cook all on medium to low heat 3 to 5 minutes.
  • Drain potatoes and dice; placed diced potatoes in skillet with bacon, onion, and leeks; cook all until potatoes are lightly brown and a bit crispy.
  • Add salt, pepper, smoked paprika, and celery salt to taste.
* This is a great way to use leftover potatoes from a pot roast; just dice them up and toss them in!

This hash is excellent when served with fried or poached eggs on top and English Muffin Bread toast on the side.

Thursday, February 16, 2012

Amy's Chicken Tetrazzini ala ~DKBB~

This was a surprising hit with my husband. It's a great way to use up leftover roast chicken, should you have some on hand.

Amy’s Chicken Tetrazzini ala ~DKBB~
(original recipe by Amy Tague, Lebanon, IN, in The Gooseberry Patch Big Book of Home Cooking)

½ cup butter
½ cup all-purpose flour
½ tsp. salt
½ tsp. white pepper
2 cups chicken broth
2 tbsp. cooking sherry
2 cups half & half
8 oz. cooked spaghetti
2 cups cubed cooked chicken
¾ cup grated Parmesan cheese, divided
4 oz. can sliced mushrooms, drained
1 to 2 cups croutons or bread crumbs of your choice
  • Melt butter in large saucepan over medium heat; add flour, salt, white pepper; cook until bubbly.
  • Add broth, cooking sherry, and half & half; bring to a boil for one minute.
  • Stir in cooked spaghetti, cubed chicken, ¼ cup Parmesan cheese, and mushrooms; mix well.
  • Spread into lightly greased 9” x 13” baking pan; sprinkle with remaining Parmesan cheese and top with croutons/bread crumbs.
  • Bake uncovered at 350° for 30 minutes.
  • Serves 6 to 8.

Friday, February 10, 2012

Gouda Mac n' Cheese & Bacon Onion Bread

A perfect combination! And the Bacon Onion Bread also makes the most delicious toast when served with a poached or fried egg on it.

Gouda Macaroni and Cheese ala ~DKBB~
(original recipe from
1 pound organic whole wheat penne pasta
Sea salt
8 tablespoons butter
4 cups milk
2 cloves garlic, minced
3 tablespoons fresh rosemary
1/4 cup whole wheat flour
1/8 teaspoon cayenne
1/8 teaspoon paprika
2 3/4 cups grated Gouda cheese
1 cup grated Parmesan cheese
1 loaf day old French bread
  • Pre-heat oven to 375 degrees. Note: This recipe makes enough for (2) dinners. Cut French bread into ¼” cubes and set aside. Melt 4 tablespoons butter in heavy French skillet. Add minced garlic and rosemary and cook until garlic is lightly browned. Add cubed French bread and stir until well coated. Transfer to a heavy cooking sheet and bake at 350 degrees until evenly browned. Remove from oven when done and set aside.
  • Cook pasta in a large pot of boiling, lightly salted water, reducing cooking time by 2-3 minutes from package directions. Drain pasta and return to pot.
  • Meanwhile, heat 4 tablespoons of butter in large saucepan on medium-high heat. Add cayenne and paprika to melted butter and stir well. Add flour; whisking constantly until mixture is thick. Slowly add milk; continuing to stir until texture is smooth. Add Gouda and Parmesan cheese and continue to whisk until smooth.
  • Pour cheese mixture over pasta and mix. Place mixture evenly in lightly greased baking dishes (2) 8” x 8” or (2) 9” x 9” baking dishes. Coat with garlic/rosemary croutons and bake for 20-30 minutes, or until mixture is bubbling and top is lightly browned.
  • To freeze remaining dish, cover with foil after completely cooled and freeze for up to 3 months. To bake, place frozen dish with foil in oven for 30 minutes. Remove foil and continue to bake for 10 more minutes or until done.
NOTE: You can use any type of bread you want for the crouton topping…you do not have to make the rosemary garlic ones in the recipe. I usually use either dried Oregano Herb bread or dried Onion Bacon bread for the croutons.

Bacon Onion Bread ala ~DKBB~ (for bread machines)
(original recipe from

1 1/4 cups water (70 to 80 degrees)
2 tsp. butter
4 to 5 tbsp. dried minced onion
2 tbsp. sugar
1 tsp. salt
1/4 tsp. ground allspice
1/4 cup finely crumbled cooked bacon
4 1/2 tsp. dry nonfat milk powder
3 cups all-purpose flour
2 tsp. active dry yeast
  • In a bread machine, place ingredients in order suggested by the machine's manufacturer. 
  • Select french bread setting; choose crust color and loaf size, if available.
  • Bake according to bread machine directions; check dough after 5 minutes of mixing and add 1 to 2 tbsp. of water or flour if needed.
  • Yield 1 loaf (1.5 pounds).
NOTE: Do not use the bread machine's time delay feature for this recipe.

Saturday, February 4, 2012

Frankfurter Supper Dish ala ~DKBB~

(original recipe from Betty Crocker's New Good and Easy Cookbook, 1972)

This has been a family staple for decades. The ingredients are something you usually have on hand, it's inexpensive, and it pretty much covers all the food groups except fruit.

6 frankfurters
1 10oz pkg. frozen green beans
1 1/2 cups cream sauce (I use Wondra flour's cream sauce recipe)
1/2 tsp. Worchestershire sauce
1/2 to 1 cup grated cheese (cheddar, pepper jack...whatever floats your boat)
about 1/2 package seasoned croutons

  • Preheat oven to 375 degrees. 
  • Drop franks into boiling water and heat 5 to 6 minutes.
  • Remove partially-cooked franks from water; cut into 1 inch pieces.
  • Cook beans half the time directed on pkg.
  • Make cream sauce, stirring in Worchestershire sauce.
  • Stir franks and beans into cream sauce.
  • Pour all into a 1 1/2 to 2 quart casserole dish.
  • Cover with croutons; sprinkle grated cheese over croutons.
  • Bake 30 minutes.