If you can believe it we have three new keeper recipes to post during these rocky times! Owen celebrated his birthday right after we all started staying home and we made a new dessert that he had picked out weeks before. It was VERY peanut-buttery and the kids loved it! I am a sucker for hot fudge, so when I saw that on the ingredient list I was happy. I enjoyed having it for a few nights as well. Liam has already asked if he can have this same dessert for his birthday next year!
We have been using everything we have on hand before we head out to the store. You should see the grocery list we've been working on as we run out of ingredients or think of things we'd like to have available. One day the older kids looked at what we had in the pantry and then found a new ground beef rice dish that matched up. We had to make a few alterations to the recipe to fit what we had in our home and in the end it was voted a keeper! In fact, we've already had it twice!
As for the flat bread, we used our pizza dough recipe as the base and turn it into flat bread. Yum! Everyone devoured it; it's a keeper for sure!
This week I think we'll make some cookies, and I am sure we will be trying out some new dishes as we get creative in the kitchen. Have you made anything new? Let me know!
Happy cooking (and keep up social distancing)!
New Recipes
Italian Beef & Rice Skillet
Peanut Butter Ice Box Dessert
Flat Bread
Saturday, March 28, 2020
Italian Beef & Rice Skillet
Ingredients
* 1 small onion, diced
* 1 lb ground beef
* 14.5 oz can petite diced tomatoes or crushed tomatoes
* 3/4 cup uncooked white rice
* 2 cups beef broth
* 1/2 tsp Italian seasoning
* 1/4 tsp poultry seasoning
* 1 tsp garlic salt
* 1 tsp oregano
* 1/2 tsp pepper
* mozzarella cheese or parmesan cheese, for serving (optional)
Directions
1. Brown the ground beef and onion in a large skillet. Drain the fat.
2. Add everything to the beef and rice except the cheese. Stir to combine and bring to a light boil. Reduce heat and simmer for about 17-20 minutes (taste to see when your rice is finished cooking).
3. Serve, and pass with optional cheese if anyone wants to add it.
Notes
The kids were looking through the pantry and using the internet to see if we could make anything new. The recipe they found had some seasonings and ingredients we didn't have on hand, so we did some improvising. The kitchen smelled good while it was cooking, but to be honest I wasn't expecting much when I brought it over to the table. I was so surprised - Ryan and the kids loved it, and I thought it was pretty good. It was especially nice that it was a true one pot meal and didn't create too big of a mess in the kitchen. We've actually had it twice during these times already, once with diced tomatoes and once with crushed. The flavor was the same both ways, but we felt that when it had crushed tomatoes it was a little more soup like.
Peanut Butter Ice Box Cake
* 4 sleeves of graham crackers
* 1 bottle of hot fudge sauce (we used Smuckers, but any brand should work), heated in the microwave according the the bottle directions
* 1 cup whipping cream
* 10 oz of cream cheese (regular or Neufchatel)
* 1/4 cup peanut butter
* 1/4 cup powdered sugar
* 1/2 tsp vanilla extract
* Reese's cups (full size or miniature), chopped, about 1/2 - 1 cup (optional)
* 1 cup graham cracker crumbs
* 2 tbsp melted butter
* 2 tbsp sugar
* 1 container of Cool Whip
Directions
1. Lay graham crackers to cover the bottom a 9x13 pan (we used a Pyrex). Cut the graham crackers so you can cover the bottom as much as possible.
2. Pour half the bottle of fudge on the graham crackers, doing your best to smooth it all over the crackers. (I used a small offset spatula to help with this). Set aside.
3. Using a mixer (stand or hand), whip the whipping cream until stiff peaks form. Set aside.
4. In a separate bowl, beat the cream cheese for 2 -3 minutes on medium high speed until light and fluffy. Add in the peanut butter and beat until combined. Add in powdered sugar and vanilla and beat until well combined. Add in the chopped candies and beat one last time.
5. Fold the whipped cream into the peanut butter cream cheese mix.
6. Spread half the peanut butter whipped cream mixture on top of the fudge layer.
7. Reheat the fudge. Lay graham crackers all over the cream layer to cover as much as possible. Pour the remaining fudge on the graham crackers and spread again. Set it aside to cool for 3-4 minutes.
8. Spread the remaining whipped cream mixture on the fudge, then a final layer of graham crackers.
9. Combine the butter, graham cracker crumbs and sugar in a small bowl until it is a sand like consistency.
10. Spread the container of Cool Whip on the top layer of graham crackers. Sprinkle the graham cracker crumbs on the top. Refrigerate for 6-8 hours.
11. Serve and enjoy! Keep leftovers in the fridge.
Notes
Owen LOVES peanuts and peanut butter. For his birthday this year he sent me a link to a peanut butter ice box cake. We altered it a little and the final dessert was a huge hit! It made a 9 x 13 pan and we would have definitely shared it with some friends and family, but given the circumstances we had to eat it ourselves over 4 nights. Must say that the kids did not complain about that! The picture above doesn't do it justice; it was much better looking in person. We can assure you, if you like peanut butter you will like this dessert! Liam thinks he wants to have it in January for his birthday!
Flat Bread
Use this recipe for pizza dough to make the flat bread.
Additional ingredients needed
* flour for dusting
* olive oil
* garlic salt
* Italian seasoning
* parmesan cheese
* corn meal
Directions
1. When you are ready to make the flat bread, heat up your oven to 500 F. If you have a pizza stone, place that in the oven to heat up at the same time. Try to heat the stone for about 45 minutes.
2. Tear off about 1/3 of the dough and place it on a lightly floured cutting board or pizza paddle. Roll it out using a rolling pin to make it into a rough circle.
3. Lightly brush on a little olive oil. Sprinkle on some Italian seasoning, garlic salt and parmesan cheese.
4. Open the oven door and pull out the rack with the pizza stone. Sprinkle on a little corn meal. Carefully move the flat bread onto the pizza stone.
5. Close the door and let the bread cook for about 5-8 minutes. Keep an eye on it so it doesn't burn. It is ready when it has some color and you think it looks good!
6. Cut it with a pizza cutter or large knife.
Additional ingredients needed
* flour for dusting
* olive oil
* garlic salt
* Italian seasoning
* parmesan cheese
* corn meal
Directions
1. When you are ready to make the flat bread, heat up your oven to 500 F. If you have a pizza stone, place that in the oven to heat up at the same time. Try to heat the stone for about 45 minutes.
2. Tear off about 1/3 of the dough and place it on a lightly floured cutting board or pizza paddle. Roll it out using a rolling pin to make it into a rough circle.
3. Lightly brush on a little olive oil. Sprinkle on some Italian seasoning, garlic salt and parmesan cheese.
4. Open the oven door and pull out the rack with the pizza stone. Sprinkle on a little corn meal. Carefully move the flat bread onto the pizza stone.
5. Close the door and let the bread cook for about 5-8 minutes. Keep an eye on it so it doesn't burn. It is ready when it has some color and you think it looks good!
6. Cut it with a pizza cutter or large knife.
Saturday, March 14, 2020
Saturday March 14, 2020
Hello! We've had Hannah home on her Spring Break which is why we missed posting last week! We thought she was heading back tomorrow, but now, as with nearly all universities, she will begin on-line classes and will be staying here. She is excited about the dining hall here at home! Ha! I should be happy that she likes my cooking, but having eaten at her actual dining hall I can't even tell you how nice it is! Compared to what I had when I was in college it is outstanding. But I digress...
While she was home she requested so many of her favorite dishes that we only made one new dinner. But it was fabulous and easily earned keeper status. As you know I am not a red meat lover. However, flank steak, if sliced paper thin, is delicious. Ryan found a great marinade and when we tasted the steak at dinner we were absolutely blown away. (We loved it so much and ate it so quickly we forgot to take a picture! Whoops!) It will be requested often, I am sure. We tried a few new side dishes that were okay, but didn't earn keeper status. I personally loved a spicy cucumber vegetable salad, but Ryan and the kids only thought it was fine and did not think they would suggest we have it again. I got to enjoy the leftovers with my lunch for a few days!
We will be working and learning from home for the next couple of weeks. I will be curious to see how teaching science to my students will go as we move to the e-learning environment. Wish me luck that I can keep it lively and engaging for my students! I am so curious to see how the experience is at all levels of education. Under our roof we have a preschool student, 4th grader, high school sophomore and a college freshmen. We have a teacher and 4 students. Such a unique situation we have and I am excited and interested to see how it goes and what we all think about it!
We have a stocked pantry and garage freezer, so for the next few weeks while we are home we are expecting to use what we've got on hand! I might post a bit more often to remind you about some of the keepers from the archives. I am not anticipating that we will try too many new recipes since I don't plan on heading out to the market. We might get creative as the pantry ingredients dwindle!
Happy cooking, and best of luck to all these next few weeks!
New Recipes
Garlic Chile Flank Steak
Tried & True
Bacon Pepper Mac & Cheese with Chicken
Swiss Chicken
Crispix Chicken
Just for fun since it is almost St. Patrick's Day
Leprechaun Trap Cake
While she was home she requested so many of her favorite dishes that we only made one new dinner. But it was fabulous and easily earned keeper status. As you know I am not a red meat lover. However, flank steak, if sliced paper thin, is delicious. Ryan found a great marinade and when we tasted the steak at dinner we were absolutely blown away. (We loved it so much and ate it so quickly we forgot to take a picture! Whoops!) It will be requested often, I am sure. We tried a few new side dishes that were okay, but didn't earn keeper status. I personally loved a spicy cucumber vegetable salad, but Ryan and the kids only thought it was fine and did not think they would suggest we have it again. I got to enjoy the leftovers with my lunch for a few days!
We will be working and learning from home for the next couple of weeks. I will be curious to see how teaching science to my students will go as we move to the e-learning environment. Wish me luck that I can keep it lively and engaging for my students! I am so curious to see how the experience is at all levels of education. Under our roof we have a preschool student, 4th grader, high school sophomore and a college freshmen. We have a teacher and 4 students. Such a unique situation we have and I am excited and interested to see how it goes and what we all think about it!
We have a stocked pantry and garage freezer, so for the next few weeks while we are home we are expecting to use what we've got on hand! I might post a bit more often to remind you about some of the keepers from the archives. I am not anticipating that we will try too many new recipes since I don't plan on heading out to the market. We might get creative as the pantry ingredients dwindle!
Happy cooking, and best of luck to all these next few weeks!
New Recipes
Garlic Chile Flank Steak
Tried & True
Bacon Pepper Mac & Cheese with Chicken
Swiss Chicken
Crispix Chicken
Just for fun since it is almost St. Patrick's Day
Leprechaun Trap Cake
Garlic Chile Flank Steak
Ingredients
* 1 flank steak (2 to 2 1/2 pounds)
* 1 tsp kosher salt
* 6 tbsp vegetable oil
* 2 scallions, minced
* 6 cloves of garlic, minced
* 1 tbsp minced canned chipotle chile in adobo sauce
* 1 jalapeno chile, stemmed, seeded and minced
Directions
1. Process the vegetable oil, scallions, chipotle, garlic and jalapeno in a blender or food processor until smooth. This should be about 30 seconds. Scrape down the sides of the blenders as needed.
2. Pat the flank steak dry with paper towels and prick each side about 20 times with a fork. Rub both sides of the steak with the kosher salt and then rub it with the paste.
3. Seal the steak in with the marinade (I use plastic wrap) and put it in the fridge for a minimum of one hour and up to 24 hours to marinate.
4. After marinading, wipe the past off the steak and season with pepper.
5. Cook the steak on a grill until it matches the desired level of doneness. We typically cook it about 6 minutes per side, but will go higher for a thicker steak.
6. Transfer the steak to a carving board and cover it loosely with tented aluminum foil and let it rest for 10 minutes.
7. Thinly slice the steak against the grain prior to serving.
Notes
This is UNBELIEVABLY DELICIOUS!!!!!! I am not a red meat fan, and I absolutely loved this. It got rave reviews and unanimous keeper votes from all of us. Do make sure you slice the meat very thin - but that is my advice for all flank steak recipes. The thinner the better, in my book.
The canned chipotle in adobo sauce typically comes with whole chipotle chiles in the can. A good estimate is using one chile. Mince the chile and add a little sauce to it when you put it into the blender.
* 1 tbsp minced canned chipotle chile in adobo sauce
* 1 jalapeno chile, stemmed, seeded and minced
Directions
1. Process the vegetable oil, scallions, chipotle, garlic and jalapeno in a blender or food processor until smooth. This should be about 30 seconds. Scrape down the sides of the blenders as needed.
2. Pat the flank steak dry with paper towels and prick each side about 20 times with a fork. Rub both sides of the steak with the kosher salt and then rub it with the paste.
3. Seal the steak in with the marinade (I use plastic wrap) and put it in the fridge for a minimum of one hour and up to 24 hours to marinate.
4. After marinading, wipe the past off the steak and season with pepper.
5. Cook the steak on a grill until it matches the desired level of doneness. We typically cook it about 6 minutes per side, but will go higher for a thicker steak.
6. Transfer the steak to a carving board and cover it loosely with tented aluminum foil and let it rest for 10 minutes.
7. Thinly slice the steak against the grain prior to serving.
Notes
This is UNBELIEVABLY DELICIOUS!!!!!! I am not a red meat fan, and I absolutely loved this. It got rave reviews and unanimous keeper votes from all of us. Do make sure you slice the meat very thin - but that is my advice for all flank steak recipes. The thinner the better, in my book.
The canned chipotle in adobo sauce typically comes with whole chipotle chiles in the can. A good estimate is using one chile. Mince the chile and add a little sauce to it when you put it into the blender.
Saturday, February 29, 2020
February 29, 2020
Leap Day....hard to believe March arrives tomorrow. My academic year is 2/3 of the way over - that is really tough to wrap my head around. And Hannah comes home from college for spring break on Friday! The year is rushing by!
It was a busy week here, full of therapy appointments, meetings, and lots of fun things nearly every evening. I am glad it is the weekend and the pace is a bit lighter Saturday, Sunday and Monday. Yes- Monday is included in this weekend! It's the icing on the cake - Monday off of school. Although I don't have work, we still have a full day off planned - therapy, hair cuts, dentist, board meeting. And Owen and I hoping to cook another batch (maybe 2) of the best enchiladas ever!
This week I tried a few new recipes and found 2 keepers! One flop, chili mac, was fine and Owen really enjoyed it, but the rest of us couldn't vote it a keeper. So, not everything I make earns keeper status and a home here on the blog. We do try to be choosy!
The first keeper is a pancake mix. If you love pancakes but want the ease of a mix, this pancake recipe is for you! We tried is last Sunday and are using it again this Sunday. And even better - we will still have two batches left! Nothing better then cooking once and making a mess in the kitchen when it produces multiple batches.
The second keeper is a new side dish. My family loves potatoes of all varieties and in various preparations. I tried a new twice baked potato recipe and it was fantastic! They are a bit of work, of course, but all twice baked potatoes are! It's in the name, after all; you cook the potatoes two times! In my opinion they were well worth the effort and easily earned keeper status from all of us.
We are planning on grilling out tomorrow since the weather is forecasted to be beautiful! Maybe we will find another keeper - fingers crossed!
Happy Cooking!
New Recipes
Pancake Mix
Twice Baked Potatoes
It was a busy week here, full of therapy appointments, meetings, and lots of fun things nearly every evening. I am glad it is the weekend and the pace is a bit lighter Saturday, Sunday and Monday. Yes- Monday is included in this weekend! It's the icing on the cake - Monday off of school. Although I don't have work, we still have a full day off planned - therapy, hair cuts, dentist, board meeting. And Owen and I hoping to cook another batch (maybe 2) of the best enchiladas ever!
This week I tried a few new recipes and found 2 keepers! One flop, chili mac, was fine and Owen really enjoyed it, but the rest of us couldn't vote it a keeper. So, not everything I make earns keeper status and a home here on the blog. We do try to be choosy!
The first keeper is a pancake mix. If you love pancakes but want the ease of a mix, this pancake recipe is for you! We tried is last Sunday and are using it again this Sunday. And even better - we will still have two batches left! Nothing better then cooking once and making a mess in the kitchen when it produces multiple batches.
The second keeper is a new side dish. My family loves potatoes of all varieties and in various preparations. I tried a new twice baked potato recipe and it was fantastic! They are a bit of work, of course, but all twice baked potatoes are! It's in the name, after all; you cook the potatoes two times! In my opinion they were well worth the effort and easily earned keeper status from all of us.
We are planning on grilling out tomorrow since the weather is forecasted to be beautiful! Maybe we will find another keeper - fingers crossed!
Happy Cooking!
New Recipes
Pancake Mix
Twice Baked Potatoes
Pancake Mix
Ingredients
* 10 oz AP flour (2 cups)
* 8 oz cake flour (2 cups)
* 2.5 ox nonfat dry milk powder (1 cup)
* 3.3 oz malted milk powder (3/4 cup)
* 12 tbsp unsalted butter, cut into 1/2 inch pieces
* 2.3 oz sugar (1/3 cup)
* 2 tbsp baking powder
* 1 tsp baking soda
* 1 tbsp salt
Directions to make the mix
Process all the ingredients in a food processor until no lumps remain and mixture is the texture of wet sand, about 2 minutes.
Directions to store the mix
Store in the fridge or freezer. (I stored mine in 2 cup batches, since you need 2 cups per recipe)
Directions to use the mix
* 2 large eggs, beaten
* 2 cups of pancake mix
* 1/2 cup buttermilk
Mix the ingredients until smooth. Cook your pancakes on a griddle or in a skillet! Serve and enjoy!
Notes
We have a few pancake recipes we really love on the blog: Diner style pancakes, overnight pancake batter, apple pancakes, yogurt pancakes, banana pancakes, pumpkin pancakes, but I decided to try another recipe because it was a make ahead pancake mix. And I am so glad I did! They were delicious pancakes, and I have 3 more batches of it in the fridge! I can just pull one container out and whip up a new batch so easily when pancakes are requested!
And a quick tip - when baking, if your recipe has ingredients listed in cups or ounces, use the ounces if you have a scale! Weighing your ingredients for baking is a really good idea. Baking is a science and the more precise you can be, the better your results!
Twice Baked Potatoes
Ingredients
* 4 russet potatoes (7-9 oz each), washed and unpeeled.
* vegetable oil
* 4 slices bacon
* 1 onion, chopped fine
* 6 oz shredded sharp cheddar cheese, divided
* 1/2 cup sour cream
* 4 tbsp butter, softened
* salt & pepper, to taste
* 2 scallions, sliced thin (if desired)
Directions
1. Preheat the oven to 400 F.
2. Rub the potatoes lightly with vegetable oil and prick each with a fork in three places.
3. Place the potatoes directly on the oven rack and bake until a fork or skewer easily pierces the flesh (approximately 1 hour total). Flip the potatoes over after 30 minutes and then continue cooking for the additional 30 minutes. Let potatoes cool on a wire rack for about 10 minutes.
4. While potatoes are baking, cook the bacon in a 12 inch skillet over medium-high heat until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet. Once bacon has cooled, crumble.
5. Add the onion to the skillet that still has the bacon fat and cook over medium heat stirring often. Cook until the onion is softened and lightly browned, about 10 minutes. Set onion aside.
6. Cut each cooled potato in half lengthwise. Scoop the flesh, leaving a thin layer left in the skin, into a bowl. Place each potato skin shell into a baking dish.
7. Mash the potato flesh until smooth. Add to the bowl 4 oz of cheddar, sour cream, butter, and onions. Stir to combine. Taste and season with salt & pepper. Scoop potato mix into the potato shells. Sprinkle each potato with remaining cheddar and bacon. Cook right away, or store in the fridge for up to 2 days, or freeze the potatoes for up to 1 month.
8. Heat the oven to 500 F. Place a wire rack on a foil lined baking sheet. Place potato halves on the rack and bake until the shells are crisp and the filling is heated through, 15 minutes if from the fridge or 25 minutes if straight from the freezer. Sprinkle with scallions before serving, if desired.
Notes
Yum! I made them in the morning and cooked them at dinner time from the fridge. We used 4 potatoes for dinner and the other 4 we had as leftover lunch for the next few days. Next time I make them I will freeze 4 to be able to use as an easy side dish for a future dinner. Each of us only needed 1 of the potato shells and we were all very satisfied. Super delicious and we will make these again!
Friday, February 21, 2020
February 21, 2020
I arrived home Tuesday night after a great long weekend away, and as a result (no surprise here!) I didn't try any new recipes! Tuesday we had the chicken and rice casserole that we had tucked away in the freezer for just such an occasion; it was fabulous! Owen took it out of the freezer 24 hours ahead to let it thaw in the fridge. Then when I got home from the airport I whipped up a batch of the crumb topping and popped it in the oven. Easy, delicious, and without any stress, fuss or extra dishes to wash!
Wednesday night I made lasagna roll-ups after work, and then pulled pork for a busy Thursday evening. It is fabulous to throw dinner in the crock pot before heading out for work, and walk back in between activities and meetings with it ready to go! And everyone loves it! Quick tip - I buy the huge pork loin at Costco and put it up and freezer it in about 2 - 2.5 lb portions which is perfect for the crock pot. There isn't a real recipe I follow. Here is what I do: I place the pork on a bed of sliced onions, add 32 oz of beef broth and then add some barbecue sauce to cover the top of the pork. Let it cook on low until I get home and then shred. My family likes it on a roll topped with coleslaw mix (raw cabbage and carrots) and more barbecue sauce. Yum!
Here's a trick I learned recently from a friend - add one extra tablespoon of butter when you are making Rice Krispies Treats! I used to follow the regular recipe - 3 tablespoons of butter, 1 regular bag of marshmallows (10 oz) and 6 cups of cereal, and they were totally fine. But my friend let me in on her secret when I asked how she made THE BEST Rice Krispies Treats. So now you know as well! Upping the butter from 3 to 4 tablespoons really does make a difference, but then, of course it does! Extra butter makes so many things better! (And if you need convincing about that you can ask my dad or niece!)
Here it is Friday evening already and we are at horse therapy. Friday mornings Finn wakes up and tells us about the afternoon plans - horses and pizza! Some routines just can't be beat! We have quite a few things to attend and do this weekend, but I am still hoping to get some cooking in and try a few new recipes. Fingers crossed I can fit that in! No new keepers this week, but hopefully next!
Happy Cooking!
Wednesday night I made lasagna roll-ups after work, and then pulled pork for a busy Thursday evening. It is fabulous to throw dinner in the crock pot before heading out for work, and walk back in between activities and meetings with it ready to go! And everyone loves it! Quick tip - I buy the huge pork loin at Costco and put it up and freezer it in about 2 - 2.5 lb portions which is perfect for the crock pot. There isn't a real recipe I follow. Here is what I do: I place the pork on a bed of sliced onions, add 32 oz of beef broth and then add some barbecue sauce to cover the top of the pork. Let it cook on low until I get home and then shred. My family likes it on a roll topped with coleslaw mix (raw cabbage and carrots) and more barbecue sauce. Yum!
Here's a trick I learned recently from a friend - add one extra tablespoon of butter when you are making Rice Krispies Treats! I used to follow the regular recipe - 3 tablespoons of butter, 1 regular bag of marshmallows (10 oz) and 6 cups of cereal, and they were totally fine. But my friend let me in on her secret when I asked how she made THE BEST Rice Krispies Treats. So now you know as well! Upping the butter from 3 to 4 tablespoons really does make a difference, but then, of course it does! Extra butter makes so many things better! (And if you need convincing about that you can ask my dad or niece!)
Here it is Friday evening already and we are at horse therapy. Friday mornings Finn wakes up and tells us about the afternoon plans - horses and pizza! Some routines just can't be beat! We have quite a few things to attend and do this weekend, but I am still hoping to get some cooking in and try a few new recipes. Fingers crossed I can fit that in! No new keepers this week, but hopefully next!
Happy Cooking!
Friday, February 7, 2020
February 7, 2020
Woohoo! 2 keepers this week! Last weekend's work in the kitchen has paid enormous dividends all week long! Owen and I cooked a few new recipes last Sunday, as well as a few staples like meatballs. As a result, dinners all this week came together without much effort! And extra bonus - both new recipes made enough for 2 dinners, so my freezer still has a few fabulous pre-made meals at the ready for busy nights in the future! Fantastic!
One of my sisters had given me the Cook's Illustrated All Time Best Make-Ahead Recipes magazine-style cookbook and told me that she'd tried a few of the recipes. I'm intrigued by so many and decided to start off with the recipes for enchiladas and a chicken & rice casserole. To say that the title of the periodical lived up to its name is an understatement. The enchiladas we were not only the best I'd ever made at home, but clearly were the best I'd ever eaten. Period. Full stop. Outstanding is not an exaggeration. They were a bit on the spicy side, so Liam and Finn thought them too hot, but that is within your control when you make them; you can alter the amount of jalapeños to be more or less depending on the tastebuds of your family members.
While we were cooking we decided to make the chicken & rice casserole. I honestly did not have huge expectations for this recipe, but it sounded like it would yield both an acceptable dinner and result in 2 dinners with the prep time of one. All reasons enough for me to move ahead and try this new recipe. I was completely shocked when I not only enjoyed the casserole, but was blown away by the flavor. We all enjoyed this one and we will certainly be making it again.
In case you were curious about my lemon bread quest...still no lemon bread keeper. But it is out there; I know it! 2 friends have suggested recipes to try, so they are on the docket.
Next weekend I won't be able to post, but don't you worry, the blog will be back later in February!
Happy Cooking!
New Recipes
Make-Ahead Enchiladas
Chicken & Rice Casserole
One of my sisters had given me the Cook's Illustrated All Time Best Make-Ahead Recipes magazine-style cookbook and told me that she'd tried a few of the recipes. I'm intrigued by so many and decided to start off with the recipes for enchiladas and a chicken & rice casserole. To say that the title of the periodical lived up to its name is an understatement. The enchiladas we were not only the best I'd ever made at home, but clearly were the best I'd ever eaten. Period. Full stop. Outstanding is not an exaggeration. They were a bit on the spicy side, so Liam and Finn thought them too hot, but that is within your control when you make them; you can alter the amount of jalapeños to be more or less depending on the tastebuds of your family members.
While we were cooking we decided to make the chicken & rice casserole. I honestly did not have huge expectations for this recipe, but it sounded like it would yield both an acceptable dinner and result in 2 dinners with the prep time of one. All reasons enough for me to move ahead and try this new recipe. I was completely shocked when I not only enjoyed the casserole, but was blown away by the flavor. We all enjoyed this one and we will certainly be making it again.
In case you were curious about my lemon bread quest...still no lemon bread keeper. But it is out there; I know it! 2 friends have suggested recipes to try, so they are on the docket.
Next weekend I won't be able to post, but don't you worry, the blog will be back later in February!
Happy Cooking!
New Recipes
Make-Ahead Enchiladas
Chicken & Rice Casserole
Make Ahead Chicken Enchiladas (straight from the freezer)
Enchiladas ready for the quick freeze!
Forgot to take a pic before we started to serve - we just couldn't wait!
Ingredients
*2 28oz cans tomato sauce
* 1 12oz can chipotle chile in adobo sauce
* 1 cup chicken broth
* 1 onion, chopped
* 6 garlic cloves
* 2 tsp ground cumin
* 2 tsp ground coriander
* 1/2 tsp salt
* 2 tbsp vegetable oil
* 6 cups of cooked bite size or shredded chicken (from 2 rotisserie chickens or cooked yourself)
* 4 cups (from 2 8oz blocks) of Monterey Jack cheese, shredded (divided)
* 2/3 cup chopped fresh cilantro
* 1/3 cup minced jarred jalapeños (or less if you'd like less heat in your final dish)
* 20-24 corn tortillas (6 inch size)
* vegetable oil spray
Directions
1. Combine the tomato sauce, chipotles and adobo sauce, broth, onion, garlic, cumin, coriander and salt in a bowl. Working in batches, process the mixture in a blender until smooth (40-50 seconds). Transfer the pureed tomato mixture into a separate bowl. (I put about a quarter of the mixture in the blender at a time)
2. Heat 1 tbsp of oil in a 12 inch nonstick skillet over medium heat until shimmering. Add half the pureed tomato mixture to the skillet, bring to a boil, then reduce the heat to medium-low and simmer for 8-10 minutes. Transfer the cooked sauce to a bowl or very large measure cup bowl. Repeat with the remaining half. You should end up with at least 7 cups of sauce. Set aside 1.5 cups of the sauce and let it cool for at least 10 minutes.
3. In another bowl, combine the chicken, 2 cups of the cheese, cilantro, jalapeños, and 1.5 cups of sauce.
4. Heat the oven to 300 degrees. Place 5 tortillas on baking sheet and spray both sides lightly with cooking spray. Bake the tortillas until pliable, about 2 minutes.
5. Working quickly, transfer 1 tortilla at a time to a cutting board or work surface, fill with 1/3 cup of the chicken mixture and roll tightly. Transfer to a baking sheet. Repeat until you have filled 20-24 tortillas with chicken mixture.
6. Place plastic wrap over the baking sheet and quick freeze the enchiladas. When frozen, use a spatula to pry the enchiladas off the sheet and store them in zipper storage bag. Freeze for up to one month. You must freeze these enchiladas before cooking and serving!
7. Store the enchilada sauce in the fridge for up to 4 days, or freeze for up to one month. You will need 2.5-3 cups of sauce per 10-12 enchiladas. If you will be using only part of the enchiladas for a meal, freeze your sauce in partial quantities as well. For example, I made 24 enchiladas, but planned to only serve 12 at a meal. I froze my sauce in 2 containers so I would only thaw the amount of sauce needed for one meal.
8. Preheat your oven to 350 degrees. Spray glass baking dishes that you will be using. Arrange the frozen enchiladas in a single layer in the dishes. 10 enchiladas fit well in one 9 x 13 dish. You may be able to squeeze in 12. (When I was cooking 12 enchiladas, I used one 9 x 13 and then a smaller pyrex for the additional 2). Spray the tops of the frozen enchiladas with additional cooking spray.
9. Bake the enchiladas for 30-35 minutes, until the tops of the tortillas are just beginning to flake.
10. Remove the dishes from the oven and top each 10-12 enchiladas with 2.5-3 cups of enchilada sauce. Bake for 10 minutes.
11. Remove the dishes from the oven and top with one cup of cheese for every 10-12 enchiladas. Bake for 5-10 minutes or until the cheese melts. If desired, broil the enchiladas for the last 1-3 minutes to get the cheese golden.
12. Serve and enjoy!
Notes
WOW! We were so impressed by the flavor of these enchiladas! They were better then most we'd eaten out at restaurants! I will say that they are fairly spicy, but you can alter that by decreasing (or even omitting) the jarred jalapeños if your family does not enjoy spicy dinners; the meal was too spicy for Liam, but the rest of us LOVED it! Owen and I each enjoyed some as leftovers the next day for lunch as well.
While these enchiladas do take a some time in the kitchen to make, I would say they are well worth the effort. And the fact that we got 2 dinners worth out of it again was a pro in my book. Using rotisserie chicken for the chicken definitely saves you time. I bought 2 from Costco, and they yielded much more than the 6 cups of chicken I needed to make this recipe.
Also - next time I make them I will add a silpat to my baking sheet before quick freezing the enchiladas. When I took them out to place into zipper freezer bags, I initially had a hard time getting them off the baking sheet! But, in the end, I did get them off, but next time I will use a silpat and hope to save myself a few moments of panic!
We are excited that we can eat them again next week without much effort at all, I am definitely adding this recipe to the rotation of meals I can make ahead! They are outstanding - and if you at all are interested by the recipe, I absolutely suggest you make them. You will not be disappointed!
Chicken and Rice Casserole
Ingredients
* 4 tbsp unsalted butter
* 1 onion, chopped fine
* 1 tsp salt
* 3 garlic cloves, minced
* 1/8 tsp cayenne pepper
* 1/4 cup AP flour
* 6 cups chicken broth
* 1 cup heavy cream
* 3 or 4 boneless, skinless chicken breasts
* 1.5 cups long grain rice
* 8 oz sharp cheddar cheese, shredded
* 1 lb of frozen carrots & peas medley
* 2 tbsp fresh lemon juice
* 4 slices hearty white sandwich bread, roughly torn
* 2 tbs unsalted butter, melted
* 2 tbsp minced fresh parsley
* salt and pepper, to taste
* lemon wedges, if desired
Directions
1. Melt butter in a heavy stock pot or Dutch oven over medium heat. Add the onion and 1 tsp salt and cook until softened and lightly browned.
2. Stir in the garlic and cayenne pepper and cook until fragrant, about 30 seconds.
3. Stir in the flour and cook, stirring constantly, for about 1 minute.
4. Slowly whisk in broth and cream until the sauce has thickened.
5. Add the chicken to the pot. Bring mixture to a simmer, then reduce heat to low and partially cover the pot (I left it about 80% covered). Cook until the chicken is fully cooked through, approximately 10-15 minutes. Remove the chicken and let it cool on a cutting board. When the chicken is cool enough to handle, shred or cut it into bite size pieces.
6. Stir the rice in the pot, fully cover, and cook for 20-25 minutes. Every 5 minutes open the pot to stir the rice to avoid it from sticking to the bottom. After 20 minutes, taste the rice and see if it is tender. Most of the liquid should have been absorbed.
7. Remove the pot from the heat and stir in the cheese, peas & carrots, lemon juice, and chicken. Taste and season with salt and pepper if desired. Transfer the mixture into two greased 7 x 11 baking dishes, or one 9 x 13 baking pan.
8. If you will be eating this in the future -wrap the dish tightly in plastic wrap and store for up to 2 days in the fridge, or wrap in plastic wrap and aluminum foil and freeze for up to one month. If you freeze it, let it thaw in the fridge for 24 hours before cooking.
9. Combine the sandwich bread, melted butter and parsley in the bowl of a food processor. Pulse the mixture until well combined as coarse crumbs.
10. Top the casserole(s) with the crumb mixture. Cover the dish tightly with aluminum foil and bake in 400 degree oven for about 1 hour, or until bubbling and heated though. (If you are serving this the day you make it, your cooking time will be reduced because you will be starting with a warm casserole).
11. Remove the foil and continue to bake until the crumb topping is browned and crisp, about 15-20 minutes.
12. Serve with lemon wedges, if desired, and enjoy!
Notes
Oh my goodness! I was not expecting anything fabulous, but the ingredients sounded like something my family would enjoy, and the thought of getting two dinners out of one prep and freezing one for later sounded great to me. Well- WE LOVED IT! The flavor was fantastic, and both casserole dishes were plenty full. I honestly think it might be a bit too much for one 9x13 pan! The lemon juice and cayenne pepper gave the flavor a sophistication and brightness I was just not expecting from a chicken and rice casserole. This is definitely a keeper and my family will be THRILLED when I pull this out of the freezer and they see it thawing in the fridge!
The preparation is very hands on, and Owen and I worked together to make this. Checking on the rice and stirring it every 5 minutes did require 2 kitchen timers. We had one set for 20 minutes, and then a second set for 5 minutes. This ensured that we stirred it well (it did have a tendency to get stuck to the bottom of the pot), but we did not overcook the rice. At 20 minutes our rice was done and we did not need the additional 5 minutes before adding back in the additional ingredients. When you make this you can be the judge of how long your rice needs to cook. Keep in mind it will continue to cook in the oven so you don't want the rice to be completely done! There should still be a little bite and chew to the rice.
I would absolutely suggest you serve it with the additional lemon wedges. A little spritz of fresh lemon juice on the hot casserole just brightens it even further. This casserole is certainly comfort food, but I would venture to say the flavor was more upscale then I expected. It was absolutely delicious and I look forward to making the second casserole.
One last note - I did use the entire set of crumbs on one 7 x 11 casserole; when I defrost the other I will need to make another set of crumbs. My family loves crumb toppings, so I knew not to hold back on that! It was the right call for us.
Sunday, February 2, 2020
February 2, 2020
All my students agreed about this week - it was a long one! Long and gray. But today the sun came out! It was over 50+ degrees! Only one day and now back to winter weather and 30's, but we'll take the one day respite. Just a taste of the spring - which will be here before we know it!
Not that much time to try new recipes this week, but we did have a fantastic pork ramen dish. That dinner was delish! :)
The Superbowl is tonight - what do you do when you don't have party plans (by choice)? Cook the day away! Owen and I spent about 4 hours in the kitchen making meatballs and working on 2 make-ahead recipes that we'll be trying this week. Meals you can prep ahead of time are amazing and just perfect for busy families with hectic schedules. Fingers crossed that they'll both be keepers! Not sure if we will get Finn to cast a vote but the rest of us are looking forward to try them both! Both made enough for 2 dinners! If they are keepers you'll hear about them next week!
Happy Cooking!
New Recipes
Pork & Sesame Noodles
Not that much time to try new recipes this week, but we did have a fantastic pork ramen dish. That dinner was delish! :)
The Superbowl is tonight - what do you do when you don't have party plans (by choice)? Cook the day away! Owen and I spent about 4 hours in the kitchen making meatballs and working on 2 make-ahead recipes that we'll be trying this week. Meals you can prep ahead of time are amazing and just perfect for busy families with hectic schedules. Fingers crossed that they'll both be keepers! Not sure if we will get Finn to cast a vote but the rest of us are looking forward to try them both! Both made enough for 2 dinners! If they are keepers you'll hear about them next week!
Happy Cooking!
New Recipes
Pork & Sesame Noodles
Pork & Sesame Noodles
Ingredients
* 3 packages of ramen noodles (do not need the seasoning packet)
* 2 1/2 tsp sesame oil
* 3 tbsp vegetable oil
* 4 garlic cloves, minced
* 5 green onions, thinly sliced and separated green from white
* 1 tbsp sesame seeds, plus additional for serving
* 3/4 lb of ground pork
* 1.5 cups snow peas, cut thinly on the bias (or any vegetables of your choice)
* 1/4 soy sauce
* 1 tbsp chili powder
Directions
1. Cook the ramen in boiling water. After the cooking time, drain and mix with the sesame oil. Set aside.
2. Heat the oil in a large pan over medium high heat. Add the garlic and the white parts of the green onions. Stir fry for 10 seconds and then add the sesame seeds. Stir fry for another 30 seconds.
3. Push the mixture to the sides to make room in the middle. Add the pork to the middle and spread it out. Let it cook for about 1 minutes, then begin to break it up.
4. Add in the snow peas (or other vegetables) and stir fry for another 30-60 seconds.
5. Add in the noodles, soy sauce and chili powder. Stir until well combined and the sauce has thickened slightly.
6. Remove from the heat. Add in the green parts of the green onions. Serve - people can add extra sesame seeds if they choose!
Notes
This is so quick and delicious! We love a more traditional stir fry, but Ryan came across this one and suggested we try it. The original had ginger, but we left that out since we don't love that flavor in cooking, and udon noodles. The udon noodles were too thick, in our opinion, so ramen noodles were a great substitute!
Sunday, January 26, 2020
January 26, 2020
A long weekend gives an extra bonus - a short week! I absolutely love my job, but with this "gray all the time" weather, the days can get long. I am blessed with a long bank of windows in my classroom, however at this time of year when I look outside I don't see any PE classes playing sports or using the track, all I see is gray gray gray (well, to be fair, this week I saw a lot of white as there is snow still on the ground). So 4 days of teaching before another weekend- I'll take it!
When I pulled up the blog to add the only keeper for the week, I really looked at the format of my blog. I still love it! I designed it back in 2011- the colors, the font, the layout. When I created the measuring spoon logo we only had three kids. Now that we have 4 the the logo is absolutely perfect! I'm so pleased that 9 years later I still love how it looks. Of course, on a day to day basis there are only 3 monkeys in the kitchen with me because Hannah is off at college, but I cherish the time when we all get a chance to cook together! This is a shot of us making homemade stuffing (or shall we say dressing since we didn't actually stuff the bird?) for Thanksgiving in late November. We love hanging out and cooking together. Here's a link to the stuffing recipe we use!
This week was a mixed bag in terms of recipe success. One keeper, Dill Pickle Dip, and one flop, lemon bread. First - the dip! If you love pickles, you will probably love this dip! Give this a try! It is easy and goes great with pretzels, crackers and celery. I didn't try dipping a pickle spear in it...could you imagine using a pickle as the carrier for the dip? Oh my! And second, the flop - lemon bread. If you know me well, you know I LOVE LEMON!!! I have been on the hunt for a really great lemon loaf, and the recipe I tried this week was just not it. If you ask Liam he will tell you an entirely different story - he thinks it is great. But I just didn't think it had enough lemon flavor. It looked beautiful, the crumb was lovely, it even rose nicely and had a great shape! But when I sliced this perfectly golden loaf the flavor was just not there. I cannot even tell you how disappointed I was!!! But, don't worry - I'm looking for new lemon loaf recipes to try! I am determined to find a keeper!
I was talking to a friend of mine this week about the blog, the lemon loaf flop and my quest to find a really good recipe. She said the simplest yet most profound thing. "Sounds like you've made it out of toddlerhood and now can spend time cooking." Yes! It might sound like a plain statement to you but it resonated with this mama's heart. We have indeed made it through the infant-, baby- and most of the way through toddler-hood and we've come through alive! And more than that, I've made it through the early questioning phase of Down syndrome. Will Finn hold his head up, will Finn roll, will Finn sit up on his own, will Finn crawl, will Finn walk? Yes, yes, yes, yes and yes! And more than that, he now can run and he can jump! Finn absolutely gains skills in his own time and at his own pace, but he is making so much progress. There remain, of course, questions about friends, school, career, life dreams, but clarity will come in time. He is, after all, not even 4 years old. Indeed when my friend noted that I now have time to cook, it is true. I have embraced my new role as "mom of Finn, mom of four." Different chromosome count, different smile, different laugh, different experience, different child. But I've settled in and now look at this parenting journey with a new lens. I've got a lot to learn, patience to grow, questions to ask, but here I am...not only ready to cook, but ready to explore in the kitchen again. I've come out the other side and am settled into this phase of parenthood. One in college and one in preschool with two others in between, and I am back in the kitchen. Life is hard, and life is good. I am truly blessed.
But back to cooking!!! Not sure what I'll be making over the next few days - guess you'll find out next week!
Happy Cooking!
New Recipes
Dill Pickle Dip
When I pulled up the blog to add the only keeper for the week, I really looked at the format of my blog. I still love it! I designed it back in 2011- the colors, the font, the layout. When I created the measuring spoon logo we only had three kids. Now that we have 4 the the logo is absolutely perfect! I'm so pleased that 9 years later I still love how it looks. Of course, on a day to day basis there are only 3 monkeys in the kitchen with me because Hannah is off at college, but I cherish the time when we all get a chance to cook together! This is a shot of us making homemade stuffing (or shall we say dressing since we didn't actually stuff the bird?) for Thanksgiving in late November. We love hanging out and cooking together. Here's a link to the stuffing recipe we use!
This week was a mixed bag in terms of recipe success. One keeper, Dill Pickle Dip, and one flop, lemon bread. First - the dip! If you love pickles, you will probably love this dip! Give this a try! It is easy and goes great with pretzels, crackers and celery. I didn't try dipping a pickle spear in it...could you imagine using a pickle as the carrier for the dip? Oh my! And second, the flop - lemon bread. If you know me well, you know I LOVE LEMON!!! I have been on the hunt for a really great lemon loaf, and the recipe I tried this week was just not it. If you ask Liam he will tell you an entirely different story - he thinks it is great. But I just didn't think it had enough lemon flavor. It looked beautiful, the crumb was lovely, it even rose nicely and had a great shape! But when I sliced this perfectly golden loaf the flavor was just not there. I cannot even tell you how disappointed I was!!! But, don't worry - I'm looking for new lemon loaf recipes to try! I am determined to find a keeper!
I was talking to a friend of mine this week about the blog, the lemon loaf flop and my quest to find a really good recipe. She said the simplest yet most profound thing. "Sounds like you've made it out of toddlerhood and now can spend time cooking." Yes! It might sound like a plain statement to you but it resonated with this mama's heart. We have indeed made it through the infant-, baby- and most of the way through toddler-hood and we've come through alive! And more than that, I've made it through the early questioning phase of Down syndrome. Will Finn hold his head up, will Finn roll, will Finn sit up on his own, will Finn crawl, will Finn walk? Yes, yes, yes, yes and yes! And more than that, he now can run and he can jump! Finn absolutely gains skills in his own time and at his own pace, but he is making so much progress. There remain, of course, questions about friends, school, career, life dreams, but clarity will come in time. He is, after all, not even 4 years old. Indeed when my friend noted that I now have time to cook, it is true. I have embraced my new role as "mom of Finn, mom of four." Different chromosome count, different smile, different laugh, different experience, different child. But I've settled in and now look at this parenting journey with a new lens. I've got a lot to learn, patience to grow, questions to ask, but here I am...not only ready to cook, but ready to explore in the kitchen again. I've come out the other side and am settled into this phase of parenthood. One in college and one in preschool with two others in between, and I am back in the kitchen. Life is hard, and life is good. I am truly blessed.
But back to cooking!!! Not sure what I'll be making over the next few days - guess you'll find out next week!
Happy Cooking!
New Recipes
Dill Pickle Dip
Dill Pickle Dip
Ingredients
* 2 oz cream cheese, softened
* 8 oz sour cream
* 2 tbsp finely chopped fresh dill
* 1/2 tsp garlic powder
* 1/4 tsp onion powder
* salt & pepper to taste
* 1/2 cup chopped dill pickles (3 Claussen spears was perfect!)
Directions
1. Mix cream cheese and sour cream until well combined.
2. Add all the other ingredients and mix together.
3. Refrigerate for 1-2 hours if possible, but can be served immediately if needed!
Notes
My sister brought this over during the holiday season and I loved it! I made it this weekend when we were having dinner with friends and it was a hit! Serve with pretzels, crackers or veggies - it is sure to be a keeper with your pickle-loving crowd!
* 2 oz cream cheese, softened
* 8 oz sour cream
* 2 tbsp finely chopped fresh dill
* 1/2 tsp garlic powder
* 1/4 tsp onion powder
* salt & pepper to taste
* 1/2 cup chopped dill pickles (3 Claussen spears was perfect!)
Directions
1. Mix cream cheese and sour cream until well combined.
2. Add all the other ingredients and mix together.
3. Refrigerate for 1-2 hours if possible, but can be served immediately if needed!
Notes
My sister brought this over during the holiday season and I loved it! I made it this weekend when we were having dinner with friends and it was a hit! Serve with pretzels, crackers or veggies - it is sure to be a keeper with your pickle-loving crowd!
Saturday, January 18, 2020
January 18, 2020
Hello!!! Another week in the books of 2020. We are over halfway through the month already. Wow! Just about 5% through the year; that's a crazy way to think about it. No need to rush, though, this year should be a good one.
Two keeper's this week - Cajun Pork Roast and Breakfast Casserole. Alongside the new pork roast we made mashed potatoes. Here's a tip: when you add the butter and dairy (milk, half and half, etc), melt the butter first and fold that in before you add the diary. If you add the milk first it will combine with the starch from the potatoes and become "gluey". If you add the butter first it will coat the potatoes and you will end up with a much smoother bowl of mashed potatoes! My suggestion is that you keep using the recipe for mashed potatoes you know and love, just add the butter first when you incorporate the additional ingredients!
We did have a flop this week - a new recipe for homemade rolls. I suppose it is a bit of an exaggeration to call it a flop as the rolls were quite delicious! The problem is that it was a double rise recipe, and it took over 2 hours each time to get the dough to rise and double! In the end the recipe took much too long and wasn't worth the effort and it did not earn keeper status. But we enjoyed 30 rolls for lunches and with dinner during the week!
We did have another flop; we never made it the horse therapy with Finn yesterday! Such a bummer. We were expecting snow around the evening rush hour, but right around 4pm the snow arrived and really got going! We built in a little extra time to get to the therapy but it wasn't enough. The traffic was crawling, and add to that an accident on the route we take and we just never made it to the barn. Luckily Finn took it in stride; phew! Next week, if there is snow again on Friday, we will leave with even more time and be sure to arrive so he can ride.
It's looking like a busy week ahead so I am not sure if I am going to have time to experiment in the kitchen. But hopefully I'll be able to carve out a little time - keep your fingers crossed that I do and we find a keeper!
New Recipes
Cajun Pork Roast
Breakfast Casserole
Cajun Pork Roast
Ingredients
* 2 lb boneless pork loin roast
* 2 tsp olive oil
* 2 tbsp paprika
* 2 tbsp dried oregano
* 2 tbsp dried thyme
* 1 tbsp garlic powder
* 1/2 tsp salt
* 1/2 tsp crushed red pepper flakes
* 1/2 tsp ground cumin
* 1/2 tsp ground white pepper
* 1/4 tsp nutmeg
Directions
1. Rub pork with oil.
2. Combine all remaining ingredients to create the rub. Massage the rub into the roast. Cover and refrigerate for 2-3 hours.
3. Place the roast in a pan and bake, uncovered, at 325 F for 90 minutes.
4. Transfer the roast to a cutting board and let it rest for 10-15 minutes before slicing.
5. Slice, serve, and enjoy!
Notes
YUM!!!! The house smelled great while this was cooking, and we loved it. 4 of us tried it, and 4 of us voted yes for keeper status! I found this recipe in my recipe box; I have no idea how many years it has been waiting in there. I am thrilled we tried it, and now that it's been added here and archived, I was able to recycle the original recipe!
I baked the roast in a greased pyrex pan, but you can put it in any kind of roasting dish you have on hand. When I first read the recipe I was going to leave out the nutmeg, but then thought better of it. The person who developed the recipe add it, and since I have nutmeg in the pantry I decided to add it. And I marinated my roast in a zip top bag in the fridge; that was the easiest way for me. We will definitely make this again!
Owen took the leftovers to school for lunch for two days and said it was still delicious!
Breakfast Casserole
Ingredients
* 8 slices bacon, cooked and crumbled, divided
* 1 1/2 cups of vegetables, sautéed
* 2 1/2 cups cheddar cheese, shredded, divided
* 1 cup milk
* 8 eggs
* 1/2 tsp freshly ground black pepper
* 1/2 tsp onion powder
* 1/8 tsp of salt
* 2 lbs frozen tater tots
Directions
1. Preheat the oven to 350 F.
2. Grease bottom of a 9 x 13 glass baking dish
3. Layer the vegetables 2 cups of the cheese, and 4 pieces of the cooked and crumbled bacon in the dish.
4. In a large bowl, whisk together the milk, eggs, pepper, onion powder and salt. Pour this mixture into the baking dish. (At this point you can cover this and place it in the fridge overnight and finish preparation in the morning if you'd like.)
5. On top of the egg mixture layer the tater tots in rows and columns. Place the casserole, uncovered in the oven and cook for 35 minutes.
6. After 35 minutes, top the casserole with the additional cheese and reserved bacon. Place back in the oven and bake for an additional 7-10 minutes, or until the sides are bubbling and the top is golden brown.
7. Remove and let the casserole rest for about 10 minutes. Serve and enjoy!
Notes
My brother-in-law introduced our family to this basic casserole on Christmas morning a few years ago. I made it for this first time this year at the holidays. His version includes pancetta and less bacon, but it is very similar. The recipe that he based his casserole on called for breakfast sausage, but he leaves that out entirely; I have never even thought about adding that. In my family everyone loves bacon, but not everyone loves sausage. When we upped the bacon and added the sautéed veggies, it was a hit! We always use peppers and onions for our veggies. Green onions/scallions might be a great addition! Maybe broccoli, too? Add whatever you and your family will enjoy! As for the potatoes, you can use traditional tater tots or tater rounds - whatever you can get your hands on or have in the freezer. As for the milk - we typically have skim on hand so I use that but you can use whatever milk you have in the fridge.
Absolutely let the casserole rest before you cut into it to serve. When it comes out everyone is ready to devour it, but don't let them just yet. In those few minutes it will finish setting and then be cooled off a little so no one burns the roof of their mouth. It's worth the wait!
Absolutely let the casserole rest before you cut into it to serve. When it comes out everyone is ready to devour it, but don't let them just yet. In those few minutes it will finish setting and then be cooled off a little so no one burns the roof of their mouth. It's worth the wait!
Saturday, January 11, 2020
January 11, 2020
Happy New Year! One of my resolutions is to restart the blog! So, here we go!!!
Although it has been a long time since I have posted we continue to cook from scratch. We still try new recipes all the time and it will be great to get the keepers added into the archive! This is a great weekend to get it restarted since it is also Liam’s birthday; he is a big reason why I started this blog in the first place! He was such a picky eater as a baby. Liam liked vegetables (at least a few) but did not like fruit. I know what you are thinking - a kid that doesn’t like fruit? Grapes, strawberries, bananas? Yes- you read that right; Liam barely liked any fruit. So the summer he was three years old we had Fruit Boot Camp. All I offered for snacks the entire summer was fruit. We tried many different kinds and we had so much fruit in the house - the older kids loved it! By the end of the summer Liam had come around to green grapes, strawberries and raspberries, but honestly not much else. Thankfully, over the years he has developed a taste for nearly all fruits!
It is hard to believe Liam just turned 10 years old! One of our birthday traditions is for the person to choose the dinner. You literally can pick ANYTHING you want. Without fail what does Liam pick? Tuna noodle casserole! This boy loves his comfort food. I use the recipe from Ryan’s childhood - his mom shared it with me when we were first married. The three big kids absolutely love this, but so far Finn will not eat it. Maybe in time his tastes will change and will join his siblings and become a fan of tuna casserole; we shall see. I’ll put the recipe I use in the Tried & True section below. A word of warning - this is an extremely monochromatic casserole so I wouldn’t suggest serving it with cauliflower!
A friend at work asked me about dinner at our house. I told her that we meal plan every weekend and then build the grocery list. This process results in a fairly streamlined cooking and dinner experience in our kitchen. I certainly would not be able to handle the pressure of coming up with an idea for dinner every night after a full day in the classroom followed by attending therapy appointments, watching sports contests or running other errands. I need to be able to plan ahead and know what to expect. On Saturdays we look at the upcoming week and collaborate to pick out the meal ideas. We end up trying new recipes primarily on the weekend, and stick to what we know during the week. And most Fridays we may eat the same thing as you probably do...PIZZA! The question is will it be homemade, frozen, or carry out? It depends on the week: does Finn have horseback riding, is there anything else going on, and how we are doing with the weekly food budget?
I’m so glad to be back on the blog! 2 new keepers and 1 tried a true this week!
Happy Cooking!
New Recipes
Tried & True Recipe
Jalapeño Popper Dip (Award Winning)
Ingredients
- 2 packages of 8oz cream cheese, softened
- 1 cup mayonnaise
- ½ cup shredded monterey jack cheese
- 4oz can chopped green chilies, drained
- 4oz can diced jalapeño peppers, drained
- 1 cup shredded parmesan cheese
- 5 pieces cooked and crumbled bacon, if desired
- 3/4 cup panko bread crumbs
- Peppers, carrots, crackers or chips for dipping
Directions
- Preheat oven to 400 oF.
- In a large bowl mix all the ingredients except the panko bread crumbs.
- Spread dip into an ungreased 9 inch pie plate. Sprinkle the panko bread crumbs on top.
- Bake uncovered for 25-30 minutes or until lightly browned.
- Serve with vegetables, chips or crackers.
Notes
We love this easy and delicious dip! I entered it in a contest at a BaconFest party and won “best in show” with the addition of the optional bacon. Honestly, this dip is delicious both with and without the bacon and we make it both ways. I usually serve with with both veggies and Ritz crackers.
Chicken Tortellini Soup
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 cups carrots, diced
- 4 cloves garlic, minced
- 9 cups chicken broth
- 2 chicken breasts
- 1 ½ tsp dried thyme
- ½ tsp crushed red pepper
- 1 tsp salt
- ¼ tsp ground black pepper
- Package of refrigerated tortellini (see notes below)
- ½ cup fresh spinach leaves, rough chopped
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste, if needed
Directions
- Place large sauce pot over medium heat. Add olive oil and onions. Saute for three minutes to soften. Add chopped pepper, carrots and garlic. Saute another three minutes.
- Add chicken broth, chicken breasts, thyme, crushed red pepper, salt and black pepper. Bring just to a boil. Lower the heat and simmer for 15 minutes until the chicken is cooked through. Remove the chicken and place on a cutting board.
- Turn the heat back to medium. Stir in the tortellini and stir so they don’t stick together.
- Chop or shred the chicken and place back into the soup.
- Once the tortellini is cooked through (follow the directions for timing on the package), turn off the heat. Stir in the spinach and parsley. Taste, add additional salt and pepper if needed.
- Serve and enjoy!
Notes
We love this soup, and when I make it I like to use Buitoni tortellini. Most of my family loves pasta so I toss in an entire family size 20oz package (the typical size is 8-9oz). If you’d like your soup to be a more traditional soup with a few tortellini you can absolutely use a smaller package of pasta. The original recipe I adapted this called for an 8oz package of tortellini.
If you think you have too much chicken for the soup when you chop or shred it you can refrigerate the extra chicken and use it for something else.
This soup is delicious and I love having the leftover chicken soup for lunch the next day (my family will have eaten all the pasta during dinner!).
Tuna Noodle Casserole
Ingredients for white sauce
- 2 tbsp butter
- 2 tbsp AP flour
- ¼ tsp salt
- Group pepper, to taste
- 1 ½ cup milk
- 1 recipe of white sauce
- 1 can of tuna (solid white albacore), drained
- 4 hard boiled eggs, chopped
- 12-16 oz egg noodles (depending on how "saucy" you want it)
- Potato chips
- Melt butter in a small sauce pan over medium-low heat. Using a wooden spoon, stir in flour, salt and pepper to combine. Stir until there are no lumps.
- Stir in the milk all at once. Raise the heat to medium and continue to stir until there are bubbles across the entire surface of the sauce. Continue to cook and stir for approximately one more minute to thicken. Remove from the heat.
- Preheat the oven to 350oF.
- Cook the egg noodles according to the package directions. Drain the noodles and put back in the pot.
- While the egg noodles cook, make the white sauce.
- Combine the noodles, sauce, tuna and eggs. Stir well.
- Pour the mixture into a greased 9 x 12 glass baking dish.
- Crush potato chips (as many as you feel makes sense, but try to cover the casserole) and sprinkle on the casserole.
- Cook for 15-20 minutes uncovered. Serve and enjoy!
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