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: http://www.simplyrecipes.com/recipes/chicken_and_rice_casserole/

2 1/2 lbs boneless, skinless chicken thighs (cut up)
salt/pepper/onion/garlic (I used Alpine touch)
olive oil
butter
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!

Celebrate Every Day

Today would be my grandpa's birthday.  There is rarely a day that I don't think of he and grandma.  I miss them both.  Grandpa and Grandma always found a reason to celebrate family.  It often times involved taking us to a favorite Chinese restaurant.  So good.  Today I want to share a recipe that reminded me a lot of those special times.

Mongolian Beef over Noodles
adapted from: http://barefeetinthekitchen-recipes.blogspot.com/2016/06/mongolian-beef-recipe.html

8oz angel hair noodles, cooked and cooled (I used thin rice noodles)
1 pound (tenderloin) steak, thinly slliced against the grain - marinated for 45minutes in this sauce
green onions, diced
garlic, minced about 1 T
ginger, chopped about 1 T
1 package angel hair cabbage shreds
2 cups sugar snap peas

In a large deep non stick skillet, drizzle in some olive oil and coconut oil.  As the oil begins to shimmer and get hot, add the meat (with the marinade). Brown quickly.  Add garlic, ginger and green onions. Toss around until well coated and starting to wilt. Stir in peas. Repeat. Lastly toss in the noodles.  Heat until completely hot.  Serve in wide mouth bowls.  Delish!

God Bless The USA

Happy Birthday America! 

(240 years and counting)

Today we celebrate Independence Day!  A special day for all Americans.  Also today is the birthday of one of my many cousins.  If T were still around today, she would be 36.  Instead she is smiling down on us from Heaven.

For lunch today I wanted to make an All American meal (ie, Tacos---just kidding, maybe).  I made some sloppy joes (kinda) instead.  This recipe was perfect! "Best filling ever!"

Sloppy Tot Casserole
adapted from: http://realhousemoms.com/sloppy-joe-casserole/

1 pound ground beef
1 large onion, diced
1 (8oz) can no salt tomato sauce
1 (14oz) Pork and Beans
2 T mustard
1 T Worcestershire sauce
1 t season-all
fresh ground pepper (about 1/2 t)
2 pounds tater tots
2 cups shredded Sharp Cheddar cheese

Preheat oven to 400. Grease a 9x13pan well. In a large skillet, brown beef with onion with a little bacon grease. (Drain fat if necessary).  Add remaining ingredients except for tater tots and cheese. Simmer 10 minutes. Pour into prepared pan. Top with cheese.  Then layer tater tots on top.  Bake about 30-45minutes (depending how crispy you want your tots).

Slide In To Home...

Perfection!  I love it when my boys will eat something more than once (even if I doctor it up a bit the second - or tenth - time).  Today is one of my brother's birthday.  He loves the kids and we all love him.  We have many happy memories together (growing up he and I would go on Sunday coffee/steamer dates).  This recipe is for him as well as a great kick off for the summer grilling season.

(One of Many) Favorite Uncle Playing Jenga

Oven Baked Burgers
inspired by: http://www.sixsistersstuff.com/2016/06/baked-cheeseburger-sliders.html

1 1/2pounds ground beef (used lean)
3T bbq sauce
1 t onion powder
1 t garlic powder
2 eggs
1/2 pkg ranch dressing packet
1T Worcestershire sauce
1 pkg Hawaiian rolls (I used 8-mini hoagie rolls)
12slices cheese (sharp is awesome)

Preheat oven to 400.  Grease a 9x13pan.  Kneed together all ingredients (except rolls and cheese). Spread thinly on the bottom of the pan.  Prick with a fork.  Bake for about 25minutes.
Separate rolls as you would open up roll.  Don't separate into individual rolls!  Place 6 slices of cheese on the bottom layer. Top with cooked meat. Top with last 6 slices and roll tops. Now cut into individual rolls.  Serve with  your favorite burger toppings.

Reminder of Childhood...BEST Ever Feast

When I was younger Mom made a lot of things from scratch.  I try and do the same.  Sometimes the recipe works out and other times it has failed for me. Mom made a recipe like this when I was younger (and before there was a bunch of us hanging off her apron). I made this recipe last week; it definitely brought back comforting memories.  It was THE best enchiladas ever. I have now found my go-to recipe.

Taco Enchiladas with Cornmeal Crepes
adapted from: http://www.melskitchencafe.com/taco-enchiladas-with-cornmeal-crepes/

Crepes (makes about14)
1 cup flour
1 cup cornmeal (corn flour...not corn starch)
4 eggs
2 cups milk

Taco Meat
1/2 red onion, diced
1 (3.5oz can) diced green chilies
1 lb ground beef
1 (16oz) can black beans, rinsed and drained
2 garlic cloves, minced
2 T chili powder
1 T cumin
garlic powder
onion powder
1/2-3/4 cup water

1 small can red enchilada sauce

4 cups shredded cheese

In a mixing bowl whisk crepe ingredients together until super smooth.  Pour by 1/3 cupfuls on to a greased frying pan.  Cook as if you would really thin pancakes. Remove to a plate (its okay to stack them).
In a frying pan, brown meat with onions and chilies (drain fat if needed). Stir in remaining ingredients let simmer for about 15minutes.
Preheat oven to 375.
Scoop 2 heaping tablespoons of meat filling in the center of each crepe.  Top with 1 T cheese. Roll up and place in a greased  9x13pan; They will be snug.  Top with remaining cheese and enchilada sauce. Cover with foil and bake 22-25minutes. Remove foil and let cheese get gooey (about another 7minutes.)

Aha! Let There Be Dinosaurs

Until now dinosaurs have been extinct.  However I recently made dinosaur eggs, aka "scotch eggs." Last summer my husband and I tried them for the first time, they are basically just a glorified hard boiled egg. Perfect (especially when you like your eggs and sausage together).

Scotch Eggs (Dino Eggs)
adapted from: http://www.ditchthecarbs.com/2014/07/30/paleo-scotch-eggs/

12oz sausage (I used Italian links), casings removed & divided into 6 lumps
6 medium eggs, boiled (for 7minutes) & peeled when completely cooled

Preheat oven to 350. Patty out each mound of sausage.  Place egg in the middle. Form sausage all the way around and put on a lined cookie sheet. Repeat 5 more times. Bake for 30 minutes.

Five Easy Ingredients

My boys, husband and I really enjoy granola. It is great on top of yogurt, as cereal or snack or just anything else you can imagine. Recently I found this recipe and it just required 5 simple every day ingredients (plus a few add-ins as we desired).

Easy Peasy Granola Recipe
adapted from: http://www.superhealthykids.com/homemade-granola-only-5-ingredients/

6 cups oats (I used a combo of quick cooking and regular)
1/4 cup brown sugar
1/2 cup oil (I melted coconut oil)
1/3 cup honey
2 t vanilla

Combine oats and brown sugar. Melt together oil, honey and vanilla.  Pour over oats and sugar. Spread out on 2 parchment lined cookie sheets.  Bake at 350 for 30minutes....stirring occassionally. At 5minutes until it was time up I topped with 1 cup coconut (just to lightly toast it). Cook remaining 5minutes.  Remove from oven and stir in 1 cup craisins and 1 cup raisins. Cool and store in an airtight container.

Getting Ready

Hope your Lent was blessed.  Tomorrow is Easter, and we are so excited. BAP and SSP informed me that Easter is not all about the bunny and all the candy....it is about Jesus rising from the dead (yay, parenting win!-self five).  We are blessed that we have the opportunity of celebrating with both sides of the family.  In the morning we will host my husband's family for breakfast at our house and in the afternoon/evening we will be with my folks.  Here are the breakfast treats that I have made, froze and then will serve on Easter morning. I thought individual "cups" would be a fun twist on the traditional "big pan style."

Scrambled Egg Cups
inspired by: http://www.sixsistersstuff.com/2015/03/scrambled-egg-breakfast-muffins.html

30 (medium) eggs
2 cups sausage, browned with an finely chopped onion and crumbled
6oz cheese, finely shredded

Preheat oven to 350. Grease 24 standard size muffin tins, as well as 24 mini muffin tins.  Place about 1 T meat mixture into each standard muffin well (and a 1 t in each mini), top meat with a pinch of cheese. Beating one egg at a time pour into standard muffin tin.  Then beat the remain 6 eggs together and pour slowly into the mini wells.  Bake large muffins for 25minutes and smaller for 15minutes.  After they cool slightly. Pop muffins out onto a cooling rack.  Cool completely. Freeze. Pop in the microwave or a just warm oven to reheat when serving.

Easy Peasy Coffee Cake
adapted from: http://lecremedelacrumb.com/2014/09/cake-mix-sour-cream-coffee-cake.html

1 pkg cake mix (I picked spice, recipe says yellow)
1 egg
1 cup sour cream
1/4 cup applesauce (recipe says melted butter)
1 t vanilla

crumble topping (cut together with a pastry cutter)
1 1/4 cups flour (I like quick oats)
2/3 cup brown sugar
1/2 cup sugar
1/2 t salt
1 t cinnamon
1/2 cup butter, shredded

Preheat oven to 350.  Line 24 muffin tins with cupcake liners. In a mixer combine cake mix, egg, sour cream, applesauce and vanilla.  Put 3 T batter in each muffin well. Sprinkle with some streusel. Top with 2 T more batter. Sprinkle with more streusel. Bake according to the cupcake directions on the box (about 20 minutes). Cool and freeze too. Warm in a low temperature oven, when ready to serve.

I Like To Move It....

A few weeks back a dear friend and her family was moving to a new house.  Since they packed away their kitchen, I offered to make them dinner.  This recipe fit the bill, as it is both meatless (for a Friday) and packed with flavor.  I hope you enjoy as much as we have.  Serve with pretzels.

Cheesy Broccoli-Cauliflower Soup
my own recipe (though I did get inspiration from a few recipes)

2 medium onions, diced small
1 lb carrots, peeled and shredded
1 T olive oil
1 T butter
1 t Seasoned salt
1/2 t fresh ground pepper
1 t Dijon mustard (non-grainy kid)
1 pkg (12-16oz) broccoli florets, lightly steamed & chopped
1 pkg (12-16oz) cauliflower florets, lightly steamed & chopped
8 cups vegetable broth
4 cups whole milk, mixed with 1/4 cup cornstarch
1 pkg (8oz) instant mashed potatoes (I used roasted garlic flavor)
2 (5.2oz) Garlic-Herb Boursin cheese blocks, broken up

In a large stock pot, saute onions and carrots wth the oil and butter.  When these are becoming translucent and soft, stir in salt, pepper and Dijon until fragrant.  Pour in broth along side of the broccoli and cauliflower.  Simmer until super soft (mashable).  Remove chunks and puree in the blender (or use your handy immersion blender-if you don't have one, I highly recommend). Return to pot along with the milk mixture.  This mixture will now thicken ever so slightly.  Slowly incorporate mash potato flakes.  Heat just until hot (but not boiling) then remove from heat.  Stir in cheese.  Serve with shredded Cheddar cheese (and crumbled bacon bits, if desired).

New Twist On Old Flavors

Last week I made this recipe and heard rave reviews.  ALL my boys loved it (BAP, SSP and dear husband). I made these on Monday; we enjoyed them for a couple meals during the week.

(Flavor) Loaded Meatballs
adapted from: http://www.forkknifeswoon.com/loaded-italian-style-turkey-meatballs/

1 (20oz) pkg ground turkey
1 (16oz) pkg Italian sausage
1/2 cup oats
3 T Italian seasoning
1/2 cup Mozzarella cheese, shredded
1/2 cup onion, minced
3T Red Wine
1 egg
1 (29oz) can favorite pasta sauce
1/2 cup each Mozzarella and Parmesan, extra.

Mix all ingredients except for pasta sauce and additional cheese together. Roll out into 36 meatballs. Place in the bottom of 9x13pan.  Pour pasta sauce over all.  Cover with foil.  Bake for 20min at 400.  Uncover. Sprinkle with remaining cheese. and bake another 5minutes or so, until cheese is melted and gooey.

One Dish Wonder of Wonders

I made this dish the other night....it was delicious.  I served with steamed cauliflower.  Though it is not a very colorful meal.  It is just amazing.  The boys LOVED the chicken portion though they were unsure of the rice and cauliflower.

Lemon Herby Chicken Dish
adapted from:  http://lecremedelacrumb.com/2015/06/one-pot-lemon-herb-chicken-rice.html

3 large boneless skinless chicken breasts, halved (or 6 breast halves)
1/4 cup lemon juice
3 cups water with 1t chicken boullion mixed in
Italian seasoning
fresh ground pepper
1 1/3 cups uncooked rice
6 T butter

Preheat your oven to 350. Grease a 9x13 pan well. Put rice in the bottom. Top with chicken  pieces; sprinkle with Italian seasoning and pepper.  Meanwhile in a saucepan, heat the water with lemon juice, 1T more Italian seasoning, boullion and butter to a boil (and dissolving butter).  Pour boiling liquid over chicken and rice.  Cover tightly (don't peak until the last 5-7 minutes until finish time with foil and bake for about 1 hour.

Friday Night Fixings

Its that time of year again. Meatless meals at least once a week.  Though we are called to eat meatless every Friday, Catholics are most often thought of just eating meatless Fridays during Lent. I made this recipe last week.  We just loved it.

Clam Chowder
inspired by: http://www.simplyrecipes.com/recipes/clam_chowder/  & http://www.fortheloveofcooking.net/2008/12/clam-chowder.html

2 T (garlic infused) olive oil
1 onion, diced
2 (6.5oz) cans clams, drained (save juice)
3 cups vegetable broth
2 cups half-n-half mixed with 3T cornstarch
2-3 large Yukon gold potatoes, peeled and diced small
bay leaf
1t dried thyme
1/2t black pepper
1 t Cajun spice blend (Old Bay works well)

Saute onion in the oil. Pour in broth.  Add potatoes, thyme, bay leaf, black pepper and Cajun spice blend. Boil.  Reduce to a simmer. Cover and cook until potatoes are just softened about 25minutes.  Add clams, clam juice and half-n-half mixture.  Just let thicken and warm thoroughly.  Serve.

Simple Delicious Buttery Goodness

Last week we had some friends over for dinner.  As it was a Friday and we go meatless on Fridays, I thought I would try my hand at making shrimp tacos.  Delicious! The shrimp were so buttery and delicious...I think (rather, I know) I could have eaten a lot more than just two tacos.  Simple and delicious.

Perfect Fiesta Shrimp
adapted from: http://www.kevinandamanda.com/recipes/dinner/firecracker-shrimp-tacos-with-avocado-corn-salsa.html

1.5lbs raw shrimp, peeled and deveined
3T Cholula Hot sauce
1/3 cup olive oil
1T sugar
1 t salt
8 garlic cloves, roughly minced (big chunks are good)

Salsa
1/2 cup onion, diced
1 can tomatoes with chilies
1 T lemon juice
1 T chili powder
1 T  cumin

Place hot suace, olive oil, sugar, salt and garlic in a large zip bag.  Add shrimp. Squish around so all the shrimp is coated. Place in the fridge to marry a bit.
Meanwhile wihile shrimp is marinating, saute onion with some oilve oil in skillet.  Pour in the tomatoes, lemon juice, cumin and chili powder.  Stir around so everything is well incorporated. Cook on med-low until the liquid is evaporated.
Serve with flour tortillas, crunchy corn shells and shredded cabbage (and grated cheese if you like). I made Spanish rice as a side dish too. Use avocado if you like too

Mexican Feast

Happy Feast Day of Our Lady of Guadalupe!  Growing up we always celebrated Our Lady's Feast Day with a Mexican meal (tacos, nachos, enchiladas or something).  I thought this recipe was perfect. BAP and SSP made this with my dear husband (who insisted I have a night off from the kitchen).  It was so glorious and delicious.

Chicken Tamale Pie
adapted from: http://www.jocooks.com/bakery/pies-bakery/chicken-tamale-casserole/

Crust
1/2 cup cornmeal
2 T sugar
1 T baking powder
1 egg
5 T butter, melted
1/3 cup buttermilk
1 cup creamed corn
1 can (8oz) corn

Topping
2 cups cooked chicken (I put 3 chicken breast halves in the crockpot with 1/2 cup salsa and 1t cumin powder...cook on HIGH 3hours....shred)
1 cup Pepper Jack cheese, shredded
1 cup Sharp cheddar
1 (10oz) can red enchilada sauce

Preheat oven to 400. Mix crust ingredients together well.  Pour into a well greased 8inch square pan. Bake for 25minutes. Remove from oven....pierce all over the top.  In a bowl combine 1/2 the enchilada sauce and chicken together.  Pour the other half of enchilada sauce all over the cornbread. Top with chicken mixture. Place cheese on top.  Bake for another 15minutes until cheese begins to melt and get gooey. Remove from oven to pot holder and let rest 5minutes to cool slightly.  Serve with sour cream and additional salsa.

Clovers A Plenty

I made these rolls for Thanksgiving meals; they were a hit (especially warmed and slathered with softened butter).

Clover Leaf Rolls
adapted from: http://tastykitchen.com/recipes/breads/buttery-cloverleaf-thanksgiving-table-dinner-rolls/

1/4 cup warm water (just used additional buttermilk)
2 T yeast
1 1/4 cups warm buttermilk
1/3 cup butter, softened
1/4 cup sugar
1 t salt
4 cups flour
2/3 cup butter, melted

Combine all ingredients (except the melted butter) in a large stand mixture.  Knead until all ingredients combine well and don't stick to the bowl (you may have to add additional milk or flour). Grease a large bowl, place dough in it, cover with plastic wrap.  Let rise until doubled (at least 45minutes.) Preheat oven to to 375.  Divide rolls (after rolling in melted butter) into 15 well greased muffin wells. Using clean scissors snip the dough 3 times to form 3 sections of dough in each cup.   Bake for 10minutes.  Reduce oven temperature to 350 and bake an additional 15-20minutes.
NOTE: Alternate method: roll dough thin and brush with the butter. Roll as you would cinnamon rolls and divide dough into each muffin well. Bake as above.

Breakfast on Steriods

I love making breakfast casseroles. There is something about that them that is is homey.  This recipe was a great hit...made it for my Dad's birthday breakfast a few weeks back...it was perfect to go along with the cinnamon rolls that my sister made.

Hashbrown, Sausage and Egg Breakfast Bake
adapted from: http://www.gimmesomeoven.com/easy-cheesy-breakfast-casserole-recipe/

1 pound sliced kielbasa
1 onion, diced fine
1 bell pepper, diced
8oz mushrooms, sliced
1 dozen (12) eggs
1/2 cup milk
1 (32 oz) bag Southern style hashbrowns, thawed
2 cups shredded cheese (plus an additional 1 cup)
1/4 t black pepper

In a skillet saute onion, pepper and onions, until softened.  Stir in kielbasa - just to brown slightly. Remove from heat to cool.  In a large bowl, combine eggs, milk and black pepper.  Slow stir in veggie mixture and hashbrowns.  Fold in 2 cups cheese.  Pour into a well greased 9x13pan.  Bake at 375 for 1hour (covered). Uncover and sprinkle with remaining 1 cup of cheese and bake for another 15minutes.  Serve with salsa, ghost pepper sauce, or whatever suits your fancy. Enjoy!

Glorious Fish Dinner

Over the summer my Dad took my husband, brothers (including my brother in law) salmon fishing. They all had lots of fun.  It was much appreciated; with all the fish we ended up coming home with. We made some of that delicious salmon...it was awesome.

Teriyaki Salmon
adapted from: http://damndelicious.net/2012/05/30/teriyaki-salmon-with-sriracha-cream-sauce/?m

1 T cornstarch, mixed with 1/4 cup water
1/4 cup soy sauce
1/4 cup brown sugar
1/2 t ground ginger
1 T fresh ginger, chopped
1/4 t garlic powder
2 T honey
1 cup (additional) water
4 (5oz) salmon fillets

Whisk all ingredients together (minus the salmon) on the stove until thickened.  Cool completely. Place salmon in a resealable bag/container.  Cover with sauce.  Let marinate at least 30 minutes (I did about 24hours).  Once the salmon is done marinating, bake at 400 for 20minutes. Serve over rice and stir fry veggies.

Calling All Superheroes

Today is my Dad's birthday.  He is a superhero in my eyes.  He has worked hard all his life and for the past (almost 35 years) to support Mom and us kids when we were at home.  I saw this recipe and thought of all the warm memories from home.  I love you Dad! Happy Birthday too!

Cheeseburger Soup aka Super Hero Soup
adapted from: http://www.apinchofjoy.com/2012/01/superhero-cheeseburger-soup/

1/2lb ground beef
3/4 cup onion, diced small
1/4lb bacon (peppered is exceptional), cooked and crumbled
3 cups chicken stock
2 cups milk with 2 heaping tablespoons cornstarch
1 cup shredded hashbrown potatoes, thawed
1pkg instant potato flakes (like this)
2 1/2cups cheese, shredded

Brown beef with onion, until the onions are softened and translucent. Stir in bacon pieces and hashbrowns.  Sprinkle with potato flakes. Stir in stock. Let thicken slightly. Add milk/cornstarch mixture until really thick and bubbly.  Remove from heat; fold in cheese.  Serve immediately

Shredded Goodness

I know I have said it before.  My husband LOVES LOVES pork.  I made this recipe. Great for an all day project. I served it with chips, black beans and chips.  (aka pork nachos). Super good.

Mojo Shredded Pork
adapted from: http://iowagirleats.com/2015/06/08/crock-pot-mojo-pork-with-cuban-style-black-beans/

4lb boneless pork butt (I had pork roast with bone)
3/4 cup chicken stock
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1 large onion, chunked
1 jalapeno, sliced in half (I used 7 jalapeno slices)
1 head garlic, cloves (peeled and separated)
1 1/2 t salt
1 t oregano
1/2 t pepper
1 t cumin
1/2 t paprika
2 bay leaves

Place pork in the crockpot. Dump the rest on top of it. Cook on HIGH 3hours then LOW for 8hours. Shred meat (remove bone if necessary). Mush the garlic as you go.

Great Tasting Deal Buster on Taco Tuesday

I love it when I can find great deals. (Memory recall of getting 5lbs of delicious chorizo for only $3.24). I was watching a little Food Network show the other night and this recipe popped up for homemade chorizo.  I made it the next day, even better than the screaming deal I got on the store bought stuff. BAP and SSP loved it too...though it required LOTS of milk.

Homemade Chorizo
adapted from: http://www.foodnetwork.com/recipes/damaris-phillips/fauxrizo-taco-filling.html

2 T olive oil
1 cup diced onion
1/2 lb ground beef (12%fat)
2 T paprika
1 T cumin
1 T granulated garlic
2 t chili powder
1 t coriander
1/4 t cayenne
1/4 t cinnamon (weird, but necessary - it is great)
3 T Cholula hot sauce (like this one)
1/2 cup water
1 cup grilled corn (I just sauteed in a pan with salt, pepper and chili powder)
1 can black beans, rinsed and drained

In a large saute pan brown meat with the onion.  Once the onion is translucent and soft, stir in the corn and beans. In a separate bowl combine paprika, cumin, garlic, chili powder, coriander, cayenne, cinnamon, hot sauce and water to form a paste.  Pour over meat mixture. Stir. Simmer 15minutes until most the liquid is absorbed (stirring occasionally). Serve in tacos, over chips (as taco salad) or whatever other creative ideas you have.