Carb Diva's Pork Steak and Cheesy Potato Casserole

We could dine out every night -- but we don't.

We could eat take-out every night -- but we never will.

I love to cook, and (even more importantly) I hate to spend money foolishly. I love a bargain. And my grocer is offering an amazing deal this week on pork chops, seasoned chicken breasts, and steaks "Buy 1, get 2 free".

How could I resist?

So now I have two packages of pork steaks in the freezer and one sitting in front of me. It's a small package--a little under a pound (2 steaks). Just the right amount for Mr. Carb Diva and myself. Yes, I could toss them on the grill with a slap of barbeque sauce, or sear them on the stove and serve with baked potatoes....or I could bake them in a casserole with onions and creamy potatoes, and cheese, and......

Be still my beating heart!

(Yes, I recognize that there is a cardiology joke hidden in there, but I'll ignore that for now and hope that you will do the same).

Carb Diva's Pork Steak and Cheesy Potato Casserole

Ingredients

• 2 tsp. olive oil
• 1 pound boneless 1-inch thick pork loin steak
• 1 cup minced onion, about 1 medium
• 4 cups russet potato, thinly sliced, about 3 medium
• One 10.75-oz can cream soup, (see suggestions below for alternatives)
• 1/2 cup milk
• 1 cup shredded cheese, (cheddar, mozzarella, provolone, or parmesan)

Instructions

1. Preheat oven to 400 degrees F.
2. Heat oil in the bottom of large sauté pan over medium-high heat. Sear the pork steaks in the hot oil, about 3 minutes per side. Remove from pan and set aside.
3. Turn heat to low. Add the sliced onions to the pan and cook, stirring occasionally, until the onions soften and begin to brown.
4. Lightly spray a baking dish with cooking spray. Arrange one-half of the potatoes in the bottom of the dish. Cover with one-half of the onions. Repeat layers. Next place the seared pork steaks on top.
5. Stir together the cream soup and milk. Pour over the pork steaks. Cover the baking dish with foil and bake in preheated oven for 30 minutes.
6. Remove baking dish from oven. Remove and discard foil. Evenly spread cheese over cream soup mixture. Return baking dish to the oven and bake 30 minutes more.

Suggested Cream Soups

• Cream of chicken
• Cream of chicken with herb
• Cream of chicken with Mushrooms
• Cream of mushroom
• Cream of mushroom with roasted garlic
• Cream of onion
• Cream of celery

What If You Can't Find Pork Steak?

This particular cut of meat has several different names. It might also be called:

• blade steaks
• shoulder steak
• shoulder blade steak

Unlike pork chops which come from the loin, the pork steak is cut from the blade Boston roast or the shoulder blade roast. Like the roasts, the steaks are flavorful and contain a significant amount of fat to keep them moist while cooking. Because the blade steak is cut from an active muscle location on the pig, it will be less tender. That makes it perfect for this recipe.

The "When Harry Met Sally" Chocolate Cake

I love chocolate cake. No, let me rephrase that—I LOVE chocolate cake.

Today our church will hold a picnic/potluck.

Some people bring hamburgers or brauts to grill, or perhaps hotdogs and baked beans. Others take the easy route and provide chips and dip or colas. I always bring a salad and dessert, often trying a new recipe.

I spent Friday afternoon looking through my recipe files, hoping for a bit of chocolate inspiration. I didn't find anything new. Rather, I found something old—a yellowed clipping from a newspaper, all but forgotten at the bottom of my card file. And what an intriguing name—"Better than Sex" cake, or as I prefer to call it ...

The "When Harry Met Sally" Chocolate Cake

Ingredients

• 1 box of chocolate cake mix, any kind will do

• 1 teaspoon instant espresso powder

• 1 can sweetened condensed milk, (NOT evaporated milk)

• 1 jar ice cream topping, (see note below)

• 1 small container of frozen whipped topping, thawed

• 1 cup walnuts, chopped

Instructions

1. Prepare the cake mix according to package directions. Stir in the espresso powder. Bake in a 9x13-inch baking pan and let cool for about 10 minutes.
2. Poke 12 evenly-spaced holes in the cake with the handle of a wooden spoon. Fill the holes with the condensed milk. This will take a few minutes. You will need to fill the holes one at a time, wait a moment while the milk soaks in, and then repeat the process until all of the milk is used.
3. Next cover the top of the cake with the ice cream topping. Save about 1/4 cup of topping to drizzle on the finished masterpiece. Place the cake in the freezer for about 20 minutes. This will allow the ice cream topping to firm up a bit. Remove the cake from the freezer and cover with the whipped topping. Drizzle with reserved ice cream topping and then sprinkle on chopped nuts.
4. That's it—cover the cake and store it in the refrigerator.

What Makes This Recipe Work?

• Only 6 ingredients. It's easy peasy-lemon squeezy

• No tedious cake-mixing instructions. Use a cake mix and follow the simple directions on the box.

• Use whatever flavor of ice cream topping you wish. I love chocolate fudge, but you could substitute milk chocolate, caramel, butterscotch, etc.

Easy Weekday Spaghetti Carbonara

Some time ago at Delishably.com, I wrote an article entitled You Can "Carbonara" Just Like Olive Garden where I explained in great detail how to replicate a meal that was, at that time, being served at Olive Garden restaurant. 

It's a great recipe (if I do say so myself), but not one that you can quickly whip up when your family is starving. It's more of an I-have-all-Sunday-afternoon-to-cook type of recipe. If you do have all afternoon, please visit my Delishably page. If you don't, try this one. 

Easy Weekday Spaghetti Carbonara

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large yellow onion, diced
• 3/4 pound turkey bacon, diced
• 2 cloves garlic, minced
• 12 ounces of dry spaghetti
• 1 large egg
• 1/3 cup half and half
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam. Add diced onion and turn the heat to medium-low. Cook, stirring occasionally, until the onion begins to turn golden. Be patient. This will take about 10 minutes. Return the heat to medium; add the diced turkey bacon and continue to cook, stirring occasionally, until the bacon is cooked and crisp. Add garlic and stir until fragrant, about 30 seconds. Remove from heat.
2. Beat together the egg, half and half, and parmesan cheese. Set aside.
3. Cook spaghetti in boiling salted water according to package directions. Reserve 1/2 cup of pasta water. Drain the spaghetti well and return to the pan.
4. Immediately add the onion/bacon mixture and toss; add the egg/half and half mixture and toss again until spaghetti is coated with sauce. If the sauce seems a bit thick, add a bit of the reserved pasta water.

Makes 4 generous servings. Top with additional grated Parmesan if desired.

Easy-Peasy Fruit "Pudding" Dessert

I don't remember the source of this recipe, but the card on which it is written is old and faded. It has been around for a very long time.

This is an easy-to-do recipe that even the kids can help with:

Fruit "Pudding" 

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 1 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• 3/4 cup milk
• 3/4 cup sugar
• 1 can fruit pie filling (any flavor except lemon)

Instructions

1. Preheat oven to 325 degrees F.
2. Melt butter in a 12x9-inch glass baking dish
3. In a large mixing bowl combine 1 cup of sugar, flour, baking powder, and milk
4. Pour mixture over melted butter. DO NOT STIR
5. Pour over this 3/4 cup sugar. DO NOT STIR
6. Pour in pie filling (including juice). DO NOT STIR
7. Bake for 1 hour. Serve warm with whipped topping or vanilla ice cream.

YUMMY!

Photo Credit: Image by Ulrike Leone from Pixabay 

Carb Diva Swedish Meatballs



My next-door neighbor is one of the sweetest, funniest, kindest, most generous people I know. We share a love of decorating, gardening, animals, and (most of all) eating. That last one is especially important because from time to time she will travel back to the Midwest to visit her daughters and grandkids. I watch her house, water the plants, and in exchange I get whatever is left in her refrigerator.

It's like an episode of "Iron Chef America"--I never know what the secret ingredient will be.

This past week, my friend left once again for "Dorothy-land" and I was left with, among other things, a quart of buttermilk. (Cue dramatic music and wry smile by Mark Dacascos).

I did the obvious buttermilk waffles. Then a batch of buttermilk biscuits. But I still have half a quart left.

What to do?

Well, I love mashed potatoes and will look for any possible excuse to use them as a side dish. What better way to use mashed potatoes than with meatballs and gravy? Here's my version of Swedish meatballs, using ground turkey, and buttermilk in place of the traditional sour cream.

Carb Diva Swedish Meatballs

Ingredients

• 2 slices firm bread (Italian, French, or any rustic bread)
• 1/2 cup finely minced onion
• 1 egg yolk
• 1/8 tsp. grated nutmeg
• 1/2 tsp. ground allspice
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 pound lean ground turkey
• 1 tsp. olive oil
• 1 can condensed cream of chicken (or cream of mushroom) soup
• 1 soup can buttermilk

Instructions

1. Into a blender tear bread slices and grind them into fine crumbs. Transfer crumbs to a large bowl. Add minced onions. In a small bowl whisk together egg, nutmeg, allspice, salt, and pepper and add to bread crumb mixture. Add turkey and with your hands mix mixture until just combined (do not overmix).
2. Form turkey mixture into 1-inch meatballs.
3. In a 12-inch non-stick skillet heat oil over medium heat and brown meatballs, turning them occasionally, until browned on all sides.
4. Stir together condensed soup and buttermilk. Pour over meatballs, cover and simmer over low heat until cooked through, about 15 minutes.

Carb Diva's Carrot Birthday Cake

Today is my birthday. I won't say how many years, but suffice it to say I was alive during the Eisenhower administration.

Today is also National Carrot Cake Day. My favorite cake. It's kismet. 

Carb Diva Carrot Cake

Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 3/4 cups sugar
• 1/2 cup oil
• 1/2 cup applesauce
• 3 eggs
• 1 teaspoon vanilla
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 8-ounce can crushed pineapple, drained

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 9x13-inch cake pan.
2. Sift together the first 6 ingredients(flour through nutmeg) and set aside. Place the sugar, oil, applesauce, eggs, and vanilla in a large mixing bowl. Mix together with a spoon. Add the dry mixture, and then stir in the carrots, coconut, walnuts, and pineapple.
3. Pour into prepared pan. Bake for about 45 minutes. Cool and frost with your favorite cream cheese frosting.

Carb Diva Vegetarian French Onion Soup

Years and years (and decades?) ago, when my husband and I were working together, we discovered a restaurant near our office that once a week served French onion soup. I had never heard of French onion soup until I saw it on the menu (my mom was a good cook, but not very adventuresome).

To say that it was a "new taste sensation" is a gross understatement. Never before had I experienced a simple meal with so much intense flavor and textures in one tiny bowl--the richness of the broth, the fragrance of the herbs and onions, the creaminess of the cheeses, and the crunch of the toasted croutons.

And so over the years, with much trial and error (emphasis on the latter) I developed a recipe that I really liked. But, that original recipe included beef broth--not a favorable ingredient when someone you love (my younger daughter) is a vegetarian. So about 20 years ago I began my quest to create that same wonderful rich-tasting broth without the use of animals.

Here's how to do it:

Vegetarian Onion Soup

Ingredients

• 1 tablespoon olive oil
• 4 red onions, thinly sliced (about 2 1/2 pounds)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 4 cups water
• 1 cup canned diced tomatoes, drained
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon soy sauce

Instructions

1. Saute the onions in the olive oil in a large saute pan or dutch oven over medium-low heat, stirring frequently, until browned--about 30  minutes. (This first step requires a bit of patience. The onions need to caramelize low and slow to develop the rich, sweet flavor one associates with french onion soup. Hurry the process with high heat and you'll end up with bitter, burned onions. If you don't allow the onions to develop a deep golden color you'll end up with flabby, watery, and tasteless onions.)
2. Increase heat to medium-high. Add salt and pepper, wine, and tomato paste. Cook until wine is almost evaporated (about 5 minutes). Add water, tomatoes, and herbs. Bring to a boil and then cover; reduce heat to simmer and cook for about 20 minutes. Stir in soy sauce. Discard bay leaves. We prefer to leave the tomato pieces in our soup, but you may strain the broth and discard the solids if you wish.

**************************

OK, now you have the vegetarian stock. And you can use this for so many more things than French onion soup. So, keep this recipe in your back pocket (as my dad would have said) for future reference. But, if you want to proceed to turn this into Ooey Gooey Cheesy Goodness, simply add:

• 1 day-old baguette, cut into 1/2-inch thick slices
• about 2 teaspoons olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 cup Gruyere (or Swiss) cheese

Instructions

1. Preheat oven to 350 degrees F. Brush bread slices with olive oil and bake in the oven until edges are brown, about 5 minutes. Set aside.
2. When ready to serve, whisk the 1/2 cup Parmesan into your hot broth. It’s important to whisk in the cheese at the last minute, or else the cheese will fall to the bottom of the pot and burn. Ladle the warm soup into heatproof bowls, and lay a slice of the baked bread over each bowl. Sprinkle a layer of Gruyere cheese over the bread, and place the crocks under the broiler until the cheese bubbles and browns.
3. Yummmmmmmmmmm!

Photo Credit: Image by Sabine van Erp from Pixabay 

Italian Wedding Soup

Food and Wine Magazine

What's the Real Story of Wedding Soup?

There's a soup made of broth, vegetables, pasta, and teeny-tiny meatballs that we all know and love as "Italian wedding soup."

But why? Why it is called wedding soup?

Some say that, long ago, the soup was created as a hearty meal to fortify the bride and groom with enough strength and vigor to ensure a "memorable" night of wedded bliss. 

Although this story might be tantalizing, it is a misunderstanding of the Italian name: Minestra maritata, wedding soup, is a reference not to a matrimony of couples, but rather a blending or harmony of flavors. Savory bits of meat, salty broth, sweet onions, and bitter greens create a melange of tastes and textures that meld—or marry—together.
Originally this soup was not a sumptuous feast reserved for only the finest of occasions. It's actually a peasant dish made of broth, whatever leftover meats might be found (or none at all), and whatever bitter greens were in season. The Americanized version (the one we enjoy today) is a much heartier fare, bulked up with more vegetables and plump little morsels of pasta.

You don't have to eat at an Italian restaurant to get a good bowl of this soup, nor do you have to settle for second- (or third-) best from a can. You can actually make this at home. Let me explain to you each of the components and how they work together to make this "marriage" of flavors.

Let's get started.

Italian Wedding Soup

Step 1: Make the Meatballs

Ingredients

• 3/4 pound ground turkey (7 percent fat)
• 1/2 pound turkey sausage, casings removed
• 2/3 cup fresh white bread crumbs
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan
• 2 tablespoons heavy cream or half and half
• 1 egg

Instructions

1. Preheat oven to 350 degrees F.
2. Place the ground turkey, turkey sausage, bread crumbs, garlic, cheese, cream, and egg in a large mixing bowl. Combine gently. (You might wish to use a fork, but I do it the old-fashioned nonna way, with my fingertips). Don't be too heavy-handed with your mixing or your meatballs will be tough.
3. Line a rimmed baking sheet with parchment paper. Form the mixture into 1-inch meatballs and space them evenly on the pan (you should have about 48 meatballs).
4. Bake for 30 minutes, until cooked through and lightly browned. Set aside.

Step 2: Make the Broth

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced (1 cup)
• 2 or 3 carrots, peeled and cut into small dice (1 cup)
• 2 stalks of celery tender inner stalks and leaves, cut into fine dice (1 cup)
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 10 cups homemade chicken stock

Instructions

1. Heat the olive oil in a stockpot over low heat. Add the onion, carrots, and celery. Saute for 5 minutes, stirring several times, until the onion begins to soften. Add the garlic and continue to cook until the vegetables begin to soften. Don't let the garlic brown; it will burn and become bitter.
2. Stir in the wine and increase the heat to medium. Cook until most of the wine has evaporated then stir in the chicken stock.

Step 3: Cook the Greens, Pasta, and Finish the Soup

Ingredients

• 12 ounces greens, washed, center ribs removed, and sliced into thin ribbons
• 1 cup small pasta such as ditalini

Instructions

1. Bring the broth to a simmer. Add the greens, stir and cover. Cook for about 15 to 20 minutes or until the greens are wilted and tender.
2. Add the pasta and continue to cook for 6 to 8 minutes or until the pasta is tender.
3. Add the meatballs to the soup and simmer until heated, about 1-2 minutes. Taste for salt and pepper. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Yield: 8 servings

Goulash Soup



We are enjoying a beautiful "Indian Summer". The mornings are cool--it was 41 degrees F. this morning when I retrieved my newspaper from the front porch. This afternoon we have sunshine, beautiful clear skies, and mid-70's. The days are warm and sunny, but as soon as the sun begins to set, there is a chill in the air. It's time to make another pot of soup.

Today I'm remembering a recipe I've had for years and years (and years). It's called "Goulash Soup". Goulash (for the uninitiated) is a Hungarian stew of meat (take your pick), vegetables (whatever you have), and a healthy dose of paprika. Comfort food at its finest.

Goulash Soup

Ingredients

• 3 pounds beef for stew, cut into 1/2 inch cubes
• 2 teaspoons olive oil
• 1 1/2 cups chopped onions
• 4 cups beef broth
• 1/2 pound potatoes, grated (about 3/4 cup)
• 1 tablespoon paprika (I prefer smoked paprika)
• 1 tablespoon tomato sauce
• 1/4 teaspoon dried thyme leaves
• 3/4 pounds potatoes, pared and diced (about 1 1/2 cups)
• 1/2 cup dry noodles

Instructions

1. Heat olive oil in 4-quart Dutch oven over medium heat; add about 1/3 of the beef to the pan and cook, stirring occasionally until browned on all sides. Remove from pan and repeat with remaining beef. It is important to not crowd the pan. If the pieces of beef are too close together they will not brown properly--instead they will simply steam.
2. Add more oil to the pan as needed.
3. To the same pan stir in the onions and cook until onions begin to brown. Return browned beef chunks to the pan. Stir in remaining ingredients except diced potatoes and noodles. Heat to boiling; reduce heat and cover. Simmer 1 1/2 hours or until meat is tender. Note that the grated potatoes will fall apart--they are intended to thicken the soup.
4. Stir in diced potatoes and noodles and continue to cook until potatoes and noodles are cooked through.

Photo Credit: Image by annaklein from Pixabay 

Red Pepper Fish Chowder



The Autumn Equinox has descended upon us with full furry. As I write, a cold rain is coming down in sheets and tree branches are flying past the windows (on the second floor of our house!) But for even this I am thankful. Today's storm means that I don't have to turn the sprinklers on the flowers I planted last week, I have many indoor projects that can now receive my undivided attention (two quilts and a basket of knitting yarn), and I have an excuse to prepare a big pot of fish chowder for dinner:

Red Pepper Fish Chowder

Ingredients

• 3 tablespoons olive oil
• 2 red onions, minced
• 1/2 pound button mushrooms, sliced
• 2 large red bell peppers, seeded and diced
• 2 cans chicken broth
• 1 pound new potatoes, scrubbed and diced (do not peel)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup sour cream (not the non-fat variety)
• 1 1/2 pounds white fish (such as cod or halibut)
• 1 tablespoon lemon juice
• 1/2 cup parsley, minced (optional)

Instructions

1. Heat the olive oil over medium heat in a large sauce pan. Add the onions, mushrooms, and red peppers. Saute until the vegetables are tender, about 5 minutes.
2. Add the chicken broth and bring to a simmer. Add the diced potatoes and cook until potatoes are tender, about 15 minutes.
3. Stir together the cornstarch, water, and sour cream. Stir this mixture into the hot broth, whisking constantly, until the broth begins to thicken.
4. Add the fish and simmer 5 minutes more or until fish is cooked. Stir in lemon juice. Ladel chowder into bowls and garnish with chopped parsley.

Photo Credit: Image by Jack Hernandez from Pixabay 

Carb Diva Cinnamon Rolls (Otherwise Known as Manna from Heaven)

Autumn begins in just three more days, but our little corner of the world is already knee-deep into Fall weather. Leaves are falling and pumpkins are changing from green to glowing orange. In my front yard squirrels scurry about gathering hazelnuts. Today marked the second week of school, and I am delighted that Tuesday morning Bible study has resumed.

It was such a joy to once again fellowship and study God's word with this little group of people. A few were absent due to illness, but we pray that they will gain strength and healing and be able to join us again soon.

As our meeting time is 10:00 a.m. (and we're Lutherans with an ever-present pot of coffee), our gathering centers around the Bible, and brunch. Each of us contributes something--sometimes a homemade coffee cake, or a package of cinnamon rolls from the local bakery, crackers and cheese, or fresh produce from one's garden.

My dear friend Mary was there, and she brought a wonderful treat from a local store--I think it was called "Sin-Dawg" bread--"Sin" for the cinnamon and "Dawg" representing the local nickname for our beloved University of Washington Huskies. How could something advertised as the "healthiest cinnamon roll in the world" (100 percent whole grain) be so amazingly yummy?

I'd like to share with Mary and the rest of you the antithesis of Dave's Sin-Dawg bread--a cinnamon roll recipe I've used for years. It's not whole grain, it's not healthy, and although it might show up at next week's Bible study it certainly isn't manna from Heaven, (but it probably has the "Sin" part down pretty good!)

Carb Diva Cinnamon Rolls

Ingredients

• 1 cup boiling water
• 1 cup instant mashed potato flakes
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons salt
• 1/2 cup sugar
• 2 packages (4 1/2 teaspoons) dry yeast (not instant)
• 2 eggs, beaten
• 5 1/2 cups flour
• 1/2 cup melted butter
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1/4 cup chopped walnuts, optional
• 1/2 cup raisins, optional

Instructions

1. In large bowl, mix boiling water and potato flakes. Add milk, oil, salt, sugar, yeast and beat well. Add eggs and mix until blended. Add 4 1/2 cups of the flour, one cup at a time, until all flour is incorporated.
2. Sprinkle remaining one cup flour on board. Turn dough out onto floured surface and knead until smooth and elastic, about 15 minutes. Put in warm place and let rise until doubled, about 1-2 hours.
3. Punch down dough gently. Divide into two equal  portions. Roll each into 10x15-inch rectangle. Spread 1/4 cup melted butter on each portion. Combine sugar and cinnamon and sprinkle evenly on each dough rectangle. Add nuts and/or raisins if desired. Roll up, starting at long edge and cut each roll into 6 cinnamon rolls.
4. Place cut rolls in 9x13-inch baking pan that has been coated with cooking spray. Let rolls rise for 1 hour. Bake at 325 degrees for 25 minutes.