Mar 26, 2018 |
by Molly Jo Realy @MollyJoRealy
Y’all remember last month when New Inklings Press introduced their February #MediaMenagerie Member? [Phew, I double-dog dare ya to say that five times fast on a late Sunday evening.] Bridges the Raccoon was brought on board to help writers find a way to get from here to there . . . Whatever “here” and “there” is.
Well, this weekend, it was in the kitchen. And after a crazy usual month of go-here-see-there-stop-now-breathe-okay-get-going-again activity, I just needed a bit of a break. So I opened the fridge and pantry, and asked Bridges what he thought.
Frankly, My Dear . . . : The Unemployment Cookbook: Slow Cooker Pork & ‘Kraut
Being the smart raccoon that he is, he foraged around a little, and put me to work. Yup, this recipe was created over ten years ago in a tiny apartment by This Girl and her daughter. Then, just like Bridges did now, I grabbed a few items from the food stash and decided to put them together. I took a chance, turned on the slow cooker, and left the apartment. When Dot and I came home that evening, the aroma was heavenly. The taste like something from a restaurant. And I knew I had to write it down.
This Slow Cooker Pork & ‘Kraut recipe began
The Unemployment Cookbook.
And since I’m in full swing of writing-editing-blogging-marketing again, it’s a no-brainer that my no-time-to-cook weekend should include that which started it all.
Now, you gotta be impressed with the frugality of it all, yes? Take a look at this:
Frankly, My Dear . . . : The Unemployment Cookbook: Slow Cooker Pork & ‘Kraut
With eight servings to this dish, that’s less than $1.75 per serving! Hey, I’m not making this stuff up! That’s some pretty hearty eating without a hefty price, dontcha think?
Don’t forget to set up your mise en place. It’s French, pronounced “MEES ahn plahs” and it basically means “everything in place.” Betcha didn’t think this was a cultural post, too, did ya? Well, there ya go. I mean, voila!
Frankly, My Dear . . . : The Unemployment Cookbook: Slow Cooker Pork & ‘Kraut Mise en Place
So, you ready for the recipe? Okay, here it is, Bridges style:
The Unemployment Cookbook: Slow Cooker Pork & ‘Kraut
Bring people to your table with this hearty, delicious dish.
Ingredients
- 2 cans (22 oz. each) Cream of Mushroom Soup.
- 2 medium onions, peeled, and chopped. Because no one likes onion skins in their food.
- 6 medium russet potatoes, sliced. Like thick potato chips. Only raw.
- 1 jar (32 oz.) Old Fashioned Sauerkraut. The kind that Grandpa still makes.
- 8 thin-cut pork chops. Boneless. Because otherwise they wouldn't be so thin.
Instructions
- First peel the onions, and chop them. Some like them thick, some like thin. It's up to you.
- Then, wash your potatoes. Seriously. Bridges is a domesticate raccoon. He don't eat no dirt! Slice them, then rinse with cool water to remove the starch.
- Put the sauerkraut in a large colander and rinse, rinse, rinse. Sure, it's yummy stuff, but let's keep the flavor from being too overwhelming.
- Now, spread a large spoonful of soup on the bottom of your slow cooker. This keeps the meat from sticking. Layer some sauerkraut and onion. Cover with two pork chops. Maybe three. Depends on how much room you have in your cooker. Top with potato slices. You can even arrange them all pretty like if you want.
- Continue the layers until you run out of stuff to layer. Then you can just dump whatever's left on top.
- Make sure the cover fits snugly.
- Cook on low for eight hours, or medium/high for five.
- Serve with your favorite vegetable, bread, or wine.
- This is one dish you won't find going in the trash!
3.1
https://franklymydearmojo.com/2018/03/26/the-unemployment-cookbook-slow-cooker-pork-kraut/ (c) 2012 Frankly, My Dear... New Inklings Press
Click on any of the photos to order your own copy of The Unemployment Cookbook, or visit http://newinklingspress.com/.
Now if you’ll excuse me. Bridges forgot to take out the garbage. We’ll see ya round the dinner table.
With a big fork and a hungry tummy,
Happy Eating.
~Molly Jo
Nov 30, 2017 |
by Molly Jo Realy @MollyJoRealy
Frankly, My Dear . . . : The Unemployment Cookbook
Looks deelicious, doesn’t it? That thar’ cover is an honest photo, taken in the test kitchens for New Inklings Press. Okay, not really. It was taken by my brother, but he is a professional photographer, and he did format the cookbook for me way back when. So, kudos to realycreative.com for some amazing work, yah?
I was thumbing through the Cookbook tonight and realized I haven’t posted a recipe for a while. So, in Nippers’ commentary fashion, I give you our feature story, the Hot Dog Casserole.
The Unemployment Cookbook: Hot Dog Casserole
Ingredients
- 1 pkg hot dogs, sliced into “coins”. I prefer gold, but you can't always eat that.
- 1 can (16 oz) green beans, drained. If you feel like traveling but don't have your passport, use French cut.
- 1 can (16 oz) Cream of Mushroom soup, undiluted. That means don't add anything to it but love.
- 1/2 tsp worcestershire or soy sauce. Or 1/4 tsp of each.
- 1 can (2.8 oz) French fried onions. Did you know they make them with a cheesy flavor now?
- 1 cup Cheddar cheese, shredded. You can use a pre-shredded mix-Cheese blend for a variety.
Instructions
- Combine hot dogs, green beans, 1/2 can of French fried onions, 1/2 cup cheese.
- Add in soup and worcestershire/soy sauce. Mix thoroughly. You want the flavors to play well together.
- Bake uncovered at 350 for 25 minutes.
- Remove from oven.
- Top with remaining French fried onions and cheese.
- Bake uncovered for an additional 5 minutes.
3.1
https://franklymydearmojo.com/2017/11/30/the-unemployment-cookbook-hot-dog-casserole/ (c) 2012 Frankly, My Dear... New Inklings Press
Best served with bread. Or a salad. Or a glass of wine. Or all of the above. But not frog legs. Just sayin.
Frankly, My Dear . . . : The Unemployment Cookbook
With a wave of the fork and a fake French accent,
Bon appetit!
~Molly Jo
And Frankly, My Dear . . . That’s all she wrote!
Oct 20, 2017 |
by Molly Jo Realy @MollyJoRealy
Frankly, My Dear . . . : Five Things Friday
Ah, the sounds of baseball and crunchy leaves. The feel of a cool breeze and warm coffees. The taste of chestnuts, roasted apples, pumpkin anything . . . What have I missed? It’s the most wonderful time of the year, before the most wonderful time of the year. Am I right? I think I’m right.
Social media is already abuzz with changing weather, pre-holiday plans, and the color orange. I mean, who can resist? It’s like you just speak the word “autumn” and the Fall Fairies fly out and populate everything into a cozy dreamland.
One of my favorite benefits of this time of year (and I know I’m not alone, y’all) is soups. Ohsomany delicious, hearty, smooth, or chunky moments of hot bliss when the world pauses long enough for you take a sip or a spoonful of pretty much any flavor you want.
Some of my favorite restaurant soups include Olive Garden’s Gnocchi Soup, Marie Callendar’s Potato Cheese Soup, and Mamnoon’s Red Lentil Soup. But I can’t always fly to Seattle when I’m craving some warm goodness, so I turn to my own kitchen more often this time of year.
Whether it’s slow cooker style or stove top friendly, soup is both a main entree or a side dish. Don’t believe me? Try any of these for lunch, dinner, or even a late night snack. Want the recipes? Click on the title links.
- Cheesy Potato Soup. You can make this hearty dish with large or small cuts of potatoes and vegetables. It’s up to you. I like to mix up the cheeses now and then. Gruyere adds a nice flavor, smoked Parmesan too.
Frankly, My Dear . . . : Cheesy Potato Soup
- Slow Cooker Pumpkin Soup. This is a recent addition to my recipe planner. It’s easily modified for sweetness and texture, by adding more or less cream and spices, and by pureeing your vegetables before adding them into the soup.
Frankly, My Dear . . . Slow Cooker Pumpkin Soup
- Homemade Chicken Soup. This is not only a great recipe for soup, it’s also a great starter for freezer broth to add to later soups and casseroles. It’s incredibly easy, aromatic, and the health benefits are amazing. Your momma always told you to eat your chicken soup, didn’t she?
Frankly, My Dear . . . : Chicken Stock and Soup
- Chicken Soup with Rice. So, this is a little cheater recipe, using most of #3 above. But that’s the beauty of soups! Y’all can fix them to your own, uh, tastes. [See what I did there?]
Frankly, My Dear . . . : Chicken Soup With Rice
- Baked Potato Soup. This reminds me of the egg gravy recipe I’ve loved since, well, forever. Add some green onion and bacon and potato skins. Hulloh! Deliciously perfect. I mean it. Try it. It’s *awesome*.
Baked Potato Soup, from Laughter is Louder with Good Food Cookbook
I’m sure within the week I’ll have more wonderful soup recipes ready to share. How ’bout you?
TWEET THIS: Autumn means soups. What are your favorite flavors? @MollyJoRealy #foodie #flavors
With a a bowlful of warmth and a heart full of joy,
Happy eating!
~Molly Jo
And Frankly, My Dear . . . That’s all she wrote!
Oct 10, 2017 |
by Molly Jo Realy @MollyJoRealy
I know. You’re thinking, what the heck? A recipe for sauce? That’s just . . . lame. Or something. I mean, all you do is open a jar. Am I right? That’s all there is to it.
But it’s not. Trust me.
A few blog posts ago [translate: years], I shared my recipes for infused olive oil and polenta. But I never shared the awesome sauce that goes with it.
Y’all ready for this?
Frankly, My Dear . . . : The Best Pasta Sauce. Period.
Now, this is a post for pasta sauce, but let’s recap the food it covers.
- Pasta: Boil the water and a dash or two of olive oil. Add the pasta. Boil 8-10 minutes or until al dente. That means until it doesn’t stick to each other, but it also isn’t limp like a piece of cereal left in milk for more than a few minutes.
- Polenta: So, first, ya wanna take your infused olive oil and heat it in a covered skillet until it’s “ouch” ready. That means for goodness sake, be careful when you lift the lid and don’t touch it! Slice the polenta into coins and fry for 6-7 minutes until golden and crispy. The longer the fry, the better the crunch. Capice?
Okay. Got your base food ready? Let’s make some sauce!
The Best Pasta Sauce. Period.
Ingredients
- 1 large jar pasta sauce. I like Newman's Own Sockarooni as a good starter.
- 1 small can diced tomatoes. If seasoned, use garlic, oregano or other Italian flavors.
- 1/2 clove garlic, pressed like a good Italian should do.
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 medium onion, you guessed it- diced
- 1/2 cup mushrooms. No, not diced. Sliced or pieces. Okay. I guess that means diced.
- 1/2 cup red wine.
Instructions
- Combine all ingredients.
- Heat thoroughly. [Note: the flavors are better if you let sit in a slow cooker for about two hours, stirring occasionally.]
- Serve on pasta or polenta.
- Or just eat with a large spoon.
3.1
https://franklymydearmojo.com/2017/10/10/recipe-the-best-pasta-sauce-period/ (c) 2012 Frankly, My Dear... New Inklings Press
That’s it. Easy-peasy. And the clean up? Fuggedaboutit. [That means hakuna matata, no worries.]
How do you serve your sauce?
TWEET THIS: The Best Pasta Sauce Recipe. Period. @RealMojo68 #recipe #Italian #sauce #foodie
With a big fork and lot of garlic,
Happy eating!
~Molly Jo
And Frankly, My Dear . . . That’s all she wrote!
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Oct 7, 2017 |
by Molly Jo Realy @MollyJoRealy
So a while ago I told y’all what memes are. Then I shared the power of three. That was fun. The power of three was a fun post to share. [See what I did there?]
Today I want to combine the above with one more: Your Message.
Let’s say you’re in the kitchen and don’t know what to cook. You have chicken in the fridge, but you’re not sure how to use it. Whatcha gonna do? Call Ghostbusters? [Sorrynotsorry. Had to throw a little October in here somehow.]
Frankly, My Dear . . . : What’s Your Social Media Recipe?
Back to the cooking without direction thing. If you don’t know what to do with the chicken, there are a few possibilities:
- You can let it sit in the fridge until it stinks
- You can eat it raw and get sick
- You can try to cook it and hope it turns out okay
- You can look for a recipe and give it a go
Where do you start when you don’t have a recipe but you know you need one? You ask, right? You call Mom, you Google “How to cook a chicken”, you buy yourself a cookbook. Whatever it takes. You research.
Now, let’s flip the switch. Let’s suppose you’re the one with the information. How are you gonna get that fresh-out-of-college, I-has-no-skills person to pick up your recipe? Easy peasy. You let them know you have it.
Social media platforms are your time to shine. This is where you say, “I have this to offer,” and then . . . wait for it . . . you offer it! Crazy, right?! I know, but there it is all sweet and sassy like the tea you know I drink.
- Don’t know what platforms to use? Ask.
- Not sure how to do it? Check Google.
- Hit or miss on your message? Try a few recipes. Change it up. Make it your own.
And don’t forget the seasonings. Ain’t nobody like eating a dry chicken. Add some fixins to the mixin’ and pretty soon you’ll be selling your recipe like the pro you know you are.
Ooh, one more morsel before I go: You won’t always be perfectly original. And a few times you’ll burn the toast. But when you find your stride, take what you’re given and add your own touches, you can make it better. Practice makes perfect. So don’t stop learning. Ever.
Frankly, My Dear . . . : F. Scott Fitzgerald
Now. Get out there and season your world!
TWEET THIS: What’s your social media recipe? @RealMojo68 #socialmedia #foodie #recipe
With a dash of media and sprinkling of marketing,
Happy Socialing!
~Molly Jo
And Frankly, My Dear . . . That’s all she wrote!
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