Tuesday, October 18, 2016

Calling All Soup-er Heroes Take 2

It has been rainy and miserable the last couple weeks.  I finally was fed up with it and decided to make soup.  I was holding out as long as possible since I don't want to think about Fall being here already.  This soup is a remake of this one....this time it was even better.  My boys loved it. If they could bring HOT soup in their lunches, they would have definitely brought this warming soup.  BTW these two superheroes loved this soup.

Njnja Dragon (BAP) & Cap'n America (SSP)

Soup-er Hero Soup
adapted from:

3/4 cup chopped onion
2 large carrots, peeled and shredded
1/4lb bacon, chopped
1/2 lb ground beef
1 t pepper
4 cups beef broth
1 1/2 cups half and half
2 T unsalted butter
2 cups cheddar cheese, shredded

In a 2quart pot cook bacon.  Remove bacon and grease. Stir in ground beef, onion and carrots with pepper. Cook until thoroughly cooked, crumbled and onions are translucent.  Pour in broth with butter and potatoes from the mix. Cover and boil about 25 minutes (until potatoes are softened and cooked). Slowly sprinkle in powder from the potato mix. Stir well to combine then incorporate half and half about 1/2 cup at a time.  This powdered mix with thicken your soup.  Serve with cheese and bacon bits sprinkled on top.

Wednesday, October 12, 2016

Mmm....Meatball Madness

When my husband is out for the evening, I think my go-to recipe ideas always involve meatballs of some sort. I have made this recipe numerous times and every time it is a huge hit (I am not sure why I always forget to share it.) I put my own spin on the rice too. Perfect!

Teriyaki Meatballs
adapted from:

1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1/4 cup pineapple juice
1/2 cup oats
1 t ground ginger
1/2 t garlic powder
sprinkle of salt
1 lb ground beef

2 T toasted sesame oil
1/3 cup coconut oil, melted
drop of red chili oil (optional)
1/2 cup soy sauce (I use GF tamari)
1/4 cup honey
3 T wine vinegar
1 t garlic powder
1 t ground ginger

1 (20oz) can pineapple tidbits, drained (but save juice)
1/2 green bell peppers, roughly chopped
3T pineapple juice
3 cups cooked rice
1 T butter

Preheat your oven to 400. Grease a 9x13pan. In a large bowl kneed together all the meatball ingredients. Let it rest. Place all sauce ingredients in the blender and whiz it together until emulsified.  Pour some of the sauce in the bottom of the pan. Shape the meat into 20 meatballs and place in the pan. Pour rest of the sauce over all (turning to coat). Bake for 25minutes. Before serving turn the meatballs.  While meatballs are baking melt the butter in a large skillet, add rice. Toss to coat with bell peppers and pineapple with juice. Continue to stirring until slightly browned.  Serve meatballs on top.

Thursday, October 6, 2016

Hip Hip Hooray...Another Birthday

Today SSP turns 6!  He has been counting down for ages (or so it seems). Last Thursday he asked me howmany days....I told him 7. He shut his eyes and very slowly counted to 7 (in about 25seconds), opened them and asked again if time was up. Sorry Buddy you had to wait a week. We celebrated last weekend with my in-laws, as one of many favorite uncles was in town. Today we celebrate with my sideof the family. Gotta love partying! Happy Birthday! We love you....can't believe you are already 6!!

Grandpa T and Grandma K

One of many favorite uncles 

Excited to celebrate at school

Stormtrooper with light sabers 
(I was later informed they don't carry light sabers...
shrug on my part as I don't watch those movies)

Cap'n America with Papa and Oma

Saturday, September 24, 2016

Fall is in the Air

Happy Autumn! We are over-joyed Fall is here. I love the leaves changing colors and the boys love helping clean up (jump in) the leaf piles.  Over the weekend one of my brothers who likes all things ethnic came for a visit. My mom and sisters thought it would be fun to have a fun Oktoberfest (ie lots of tasty German food). I was asked to make Apple Strudel.  mmm.....

Apple Strudel Baklava
adapted from:

12 sheets phyllo dough sheets (about 1/2 box)
3 sticks (1 1/2 cups) butter, melted
4 cups apples, peeled and diced (remove seeds)
1/2 cup brown sugar
1 t apple pie spice
1/2 cup raisins (original asks for chopped pecans)

2/3 cup water
2/3 cup sugar
1/4 cup honey

Preheat oven to 350. Prepare a 9x13pan with brushed butter. Stir all topping ingredients together. Set aside. Place one sheet of phyllo into the pan (it is supposed to droop over the edges). Brush with butter. Layer another sheet; brush again. (repeat until 6 sheets are used.) Pour in filling and spread out evenly. Fold inside layer of droopy phyllo dough in.cover with full sheet. Butter it. Fold in. Top with another sheet, Butter. Repeat until all sheets are folded in. Brush top layer with additional butter and sprinkle with apple pie spice.  Bake 35-45minutes until golden brown.  While  Strudel is baking make the syrup.  Boil sugar, water and honey in a small saucepan (until the sugar is all dissolved). Keep warm. Once the strudel comes out of the oven. Slowly (I mean really slow) pour syrup over the top.  Let rest for an hour to soak up all the yummy juices. Serve warm.

Wednesday, September 21, 2016

Comfort of Comforts

Growing up, my husband's mom often made a similar meal for dinner (however she used bone-y chicken).  Recently my sister in law (husband's sister) sent me this re-do recipe of the same comforting dish.  I made it shortly thereafter.  We all loved it. It definitely pleased this picky crowd!

Chicken Rice Casserole
adapted from:

2 1/2 lbs boneless, skinless chicken thighs (cut up)
salt/pepper/onion/garlic (I used Alpine touch)
olive oil
medium onion chopped
4 cloves garlic, minced
1/2 lb mushrooms, sliced
1 1/2 cup chicken broth
1/4 cup sour cream
3/4 cup UNcooked rice, rinsed well

Heat oven to 375.  Grease a 2 qt pan well. Spread rice on the bottom.  In deep skillet melt about 1T each butter and olive oil. Brown chicken pieces (no worry to cook all the way) with onion and garlic. Remove from heat and place in a bowl. Cook mushrooms until liquid comes out and they are browned. Stir in mushrooms into chicken/onion/garlic mixture.  Spread evenly over rice. In a measuring cup or another bowl combine broth and sour cream.  Pour over all.  Cover tighly with foil and bake 45minutes until all the liquid is absorbed. Enjoy!

Thursday, September 15, 2016

What a Better Way to Celebrate?!

Today we celebrated LP birthday. I asked my so-thoughtful husband what he wanted for dinner in celebration...."how 'bout beer, brawts and football?" Really I thought. I don't like football or beer but sure let's try it?! I found this recipe....and it used some of the leftovers I had in the fridge! Win Win!!

Chili Corn Dog Casserole
adapted from:

4 cups chili  (or 2 -16oz cans)
2 cups shredded cheddar cheese
8 corn dogs

Preheat oven to 375. Spread chili out in a greased 9x13pan. Sprinkle 1/3 cheese on top. Place corn dogs all over the pan. Sprink;e with remaining cheese.  Bake 20-25minutes. Serve with other favorite chili toppings.

Monday, September 12, 2016

Take The Chill Off

Over the weekend my husband was making beer, it was the last day of warm weather (80s). Today is bitterly cold  so it reminded me that I need to post this amazing recipe I made for pairing with his brewing.

Perfect Chili
adapted from:

2 lbs ground beef (I used half elk)
1 onion, diced
1 (10oz) can Enchilada Sauce, medium heat
1 can diced tomatoes with chilis
1 (12oz) bag frozen corn niblets
1/2 t salt
1-2 T ground cumin
2 T chili powder
1 (29oz) can western style chili beans

Brown ground beef with onions and garlic. Stir in salt, cumin and chili powder.  Pour into a greased large crockpot. Stir in beans, tomatoes, corn and enchilada sauce.  Cook on HIGH for 4hours. Serve with fritos, cheese and sour cream. Delish!!