Pops' Hobos

As I was growing up, and still to this day, my pop made meals on his grill every chance that he could. This dish originiated on the grill, but I've changed it up a little since moving to Chicago years ago and living in the clouds.

Needs:

1 roasting pan
1 lb. hamburger
2 carrots, peeled and cut into strips
3 medium potatoes, peeled and sliced thinly
1 tbsp salt
1 tbsp pepper
1 jar Lawry's seasoning salt
1 jar A1 steak sauce
4 turnips, sliced
2 rutabaga, sliced
2 tomatoes, sliced and diced
1 clove garlic, minced
1 bottle Gulden's brown mustard

Steps:

1. pre-heat oven to 375 degrees
2. mix meat with garlic, mustard and A1
3. put meat in center of roaster pan like hamburger patties
4. surround meat with potatoes, turnips and rutabaga
5. place carrots atop potatoes, turnips and rutabaga
6. place diced tomato on top of meat
7. sprinkle with Lawry's
8. place in oven for 40 minutes

Extras:

-this dish can be made with any veggie you like
-also better cooked on the grill, just wrap each pile of meat and the veggies in tin foil

Creamy Cauliflower Soup

Cauliflower Power! My attempt at a joke. They never end with good results.

What you need:
3 tbsp butter
1 medium onion, diced
1 tbsp each, salt and pepper
4 medium potatoes, peeled and blocked
4 cups cauliflower (no stems)
6 cups water
1 cup whipping cream
1 bottle Tabasco sauce
1 tbsp celery salt

Steps:
1. melt butter over medium heat
2. add onion, cook 3 minutes while stirring, or until soft
3. add salt, pepper and celery salt, stir 2 minutes
4. add potatoes, cauliflower and water, bring to boil
5. reduce heat to low and cover until cauliflower becomes soft, about 15 minutes
6. remove solids with slotted spoon and place in separate dish.
7. mash solids with hand blender and return to original pot
8. simmer for just 5 minutes

Extras:
-goes well with Salmon, Trout and Chilean Sea Bass. It might go well with all seafood as I think about it.
-for a swell presentation, garnish individual servings with dill, chives or chopped green onions.

G.O.T. Chicken

This one is new to me but it ended up tasting pretty good after i made it the other night. I call this G.O.T. Chicken for one reason, and one reason only: Garlic Onion Tomato Chicken. See what I did there?

Needs:

-2 tbsp butter
-salt
-pepper
-2 cloves fresh garlic
-Italian seasoning
-1 bottle Worcestershire sauce
-Lawry's seasoning salt
-1 lb. skinless-boneless chicken breast
-1 medium onion, diced small
-1 medium tomato, diced small

Steps:

1. add butter and all dry spices into medium size pot
2. melt butter at low heat and stir for 3-5 minutes
3. add 30 drops of Worcestershire into mixture, stir 30 seconds
4. add diced onion, diced tomato and both cloves of the garlic, minced
5. leave pot uncovered and allow 10 minutes to simmer on medium-low heat
6. line chicken breast in glass baking dish
7. pre-heat oven to 350 degrees
8. sprinkle Lawry's on chicken breast
9. pour mix, slowly, atop chicken in dish
10. cook for 20-30 minutes, or until chicken is done.

Extras:

-over rice also works well
-use asparagus, okra and hominy instead of tomato and onion. or use them all together.
-this dish will ward off all vampires because of the amount of fresh garlic used

Chili Cheddar Soup

Though this isn't my dad's chili, it sure is good.

What you need:
2 tbsp butter
1 medium onion, diced
1 tbsp salt, pepper and cayenne
4 cups water
4 new potatoes, peeled and sliced thinly
4 carrots, peeled and diced
4 green chili peppers, sliced
4 jalapeno peppers, sliced
1 cup cheddar cheese

Steps:
1. melt butter over medium heat
2. add onion and stir until soft (3-5 minutes)
3. add water, potatoes, carrots, chilies and jalapenos
4. add salt, pepper and cayenne
5. bring to boil, reduce heat to low, cover and let simmer for 10 minutes
6. transfer solids to separate dish with slotted spoon and mash with hand blender
7. return the mashed solids
8. sprinkle shredded cheddar on top and stir
9. simmer 5 minutes over low heat

Extras:
-canned potatoes are easier to use. you need not peel them and they cook faster
-goes great with warm rolls

Broccoli and Cheese Soup

Growing up, I thought the broccoli was going to turn me green over night and refused to eat it. I shouldn't say "growing up", I was more between the ages of 4 and 7 when I believed this theory to be true. Anyway...

What you need:
1 medium onion, finely diced
2 tbsp vegetable oil
2 cloves of minced garlic
1 tbsp cayenne pepper
1 tbsp, each, salt and pepper
1 can cheese soup (I use cheddar)
3 cups water
1 jar mustard (I use brown mustard)
5 cups broccoli, no stems
3 cups shredded cheese (I use cheddar)

Steps:
1. heat oil
2. add onion, stir 3 minutes or until it softens
3. add garlic, cayenne, salt, pepper and stir for 60 seconds
4. add cheese soup and 3 tbsp of mustard
5. add water and broccoli, bring to boil
6. reduce heat to low and let simmer for 10-15 minutes
7. add shredded cheese and stir
8. serve

Extras:
-add a splash or two of tobascoo sauce to individual bowls for an effect on presentation
-goes well with roast beef and steak

Corn Chowder

Gowing up in the country, most meals included something made with corn. Corn Chowder was on of my favorites.

What you need:
3 tbsp butter
1 medium onion, finely diced
2 tsp Italian Seasoning
1 tsp both, salt and pepper
2 cans cream corn
4 medium potatoes, peeled and cut to small chunks
4 cups water
1 bottle Worcestershire Sauce

Steps:
1. melt butter in sauce pan over medium heat
2. add diced onion, stir, cook 3-5 minutes, or until onion is soft
3. add seasonings
4. stir over heat for 60 seconds
5. add both cans of cream corn, the chunks of potato and water
6. add 20 drops of Worcestershire
7. allow time to boil
8. reduce to medium heat and let simmer for 10 minutes

Extras:
-you can always throw some bacon bits, or freshly cooked bacon, into the pot.

Hello

I'm Freddy. I like to cook. Almost as much as I like to eat. I might have the highest metabolism in the world because I eat and eat and eat, but am not fat/heavy/large. I like it that way.

Watching my dad in his kitchen while growing up, I picked up on some things. I'd like to share most of them with you.

These following recipes are all excellent. Some are borrowed and some my own. Hope you enjoy them as much as I do.