Not Really A Recipe

 If your schedule is as out of control busy as ours, a meal you can truly assemble more than actually cook might just save your week! 

Sure each component of this copycat recipe has to be cooked, steamed or heated up, but they all be done at the same time and in almost no time at all. 

Copycat KFC Famous Bowls are comfort food perfect for a hectic weeknight. Plus, the kids can help with them, they are great if everyone is eating at different times and everyone can customize theirs. 

The famous bowl at KFC has been a huge hit for years, but they aren't always available in every area. So now you can make them at home whenever that craving hits! 

A complete meal in one bowl, every bite has some protein, veg, starch and of course gravy. Quick, simple and on the table in about the time it takes to bake some frozen popcorn chicken! 

Don't let supper time stress you out! Assemble some KFC bowls and dinner is done! 

What Is In A KFC Famous Bowl

These bowls are filled with individual portions of their famous mashed potatoes, crispy chicken, gravy, corn gravy and cheese. 

Can I Get A KFC Famous Bowl Without Corn

I am pretty sure most KFC locations will leave the corn off if you wish, but if you're making them at home, you can make them any way you want!

What Kind Of Chicken For Copycat KFC Bowls

I used frozen popcorn chicken for the size and convenience factor. Chicken nuggets and tenders would work too, just chop them up. You could even use some leftover fried chicken, or lighten it up with shredded rotisserie chicken.

Why Beef Gravy

Simple. It is what KFC serves. They don't have chicken gravy, but I think it would be great in this. Or even some white country gravy could be swapped. 

Instant Potatoes vs Homemade

No, I am not a fan of instant potatoes either, so if you want to make some homemade and use those, go for it. Or if you have some leftover, this would be a great way to keep from throwing them out. But KFC does use instant ones, so this is authentic. And, the quality of them have come a long way since I was a kid, and adding the butter, salt and pepper really does help.

 

Best Tips

Have all the ingredients warming/cooking at the same time so you can assemble everything when done.

Popcorn chicken, nuggets or tenders can all be used.

Chicken or white gravy can be used in place of beef.

Shredded triple cheddar would be delicious too.

Serve with a salad on the side for a complete meal.

 

 

Copycat KFC Famous Bowls 

3 (4 oz.) pouches butter instant mashed potatoes

1 (12 oz.) bag frozen steamable corn

2 lbs. frozen popcorn chicken

1 (18 oz.) jar beef gravy

1 cup shredded sharp cheddar cheese

2 TBS butter

4-6 cups water

Salt and Pepper

Preheat oven to 400. Place chicken on a baking sheet. Only make the amount you need for each bowl, about 7 pieces each. Bake 10 minutes, or according to package directions. Prepare potatoes according to directions, add butter and season with salt and pepper. In a small saucepan, warm gravy on stove over medium-low heat. Steam corn in microwave according to directions. When chicken is done, gather all ingredients and build each bowl: potatoes, gravy, corn, chicken and sprinkle with cheese.

More Copycat Recipes To Try

Copycat Bob Evans Chicken and Noodles

Copycat Olive Garden Fettuccine Alfredo

Copycat Applebee's Oriental Chicken Salad

Copycat Pizza Hut Cavatini

Copycat Panera Broccoli Cheese Soup

Copycat Texas Roadhouse Green Beans

Copycat Dole Whip

Copycat Olive Garden Chicken Gnocchi Soup

Copycat Wendy's Chili

 

 Shared at Weekend Potluck

Thanksgiving Leftovers

 With just a little over a week left before the biggest foodie holiday of the year, I hope you are putting the final touches on your menu. I can almost smell the turkey roasting and taste the pumpkin pie. It is officially time to get excited.

With the big meal planned, maybe it is time we start to look past Thanksgiving itself, and begin to brainstorm what we are going to do with all those leftovers. 

Sure there will be turkey sandwiches and other dishes made from what was cooked and enjoyed. But what about leftover ingredients? The stuff you bought too much of and didn't use? This year I decided to focus on those for leftover inspiration.

This copycat soup recipe comes from a dish Panera customers look forward to every fall. Their Autumn Squash Soup is filled with flavor and a menu favorite. 

If you find yourself with an extra butternut squash laying around after all the holiday guests go home, or maybe you need to feed a few lingering ones, this tasty soup would be the perfect way to use it up.

Or if you are serving a multiple course Thanksgiving meal, this could also be a great addition to your menu as a first course. 

Squash soup is a thick, stick to your ribs meals perfect for a cold night. If you are looking for a thinner soup, simply add a little extra broth and/or cream. I garnished with crunchy croutons, but pumpkin seeds or other nuts would be delicious too. 

I hope you and yours have a very Happy Thanksgiving, filled with those you love most, sharing a tasty meal and making memories to last a lifetime. 

Copycat Panera Autumn Squash Soup

1 large butternut squash, peeled and cubed

3 large carrots, peeled and chopped

2 apples, peeled and chopped

1 medium yellow onion, chopped

3 garlic cloves, minced

1 (15 oz.) can pumpkin puree

3 TBS vegetable oil

3 cups chicken broth, more if desired

1/2 cup heavy cream, more if desired

1 tsp. ground ginger

1 tsp. cinnamon

2 TBS brown sugar

Salt and pepper 

Preheat oven to 425. Line two large baking sheets with parchment paper. Place squash on one baking sheet and onions and carrots on the other. Mix 1 TBS oil with carrots and onions and 2 TBS over squash. Roast for 20-30 minutes until fork tender. While veggies cook, mix apples and garlic with 2 TBS water in a large stock pot or Dutch oven. Cook over medium heat for about 10 minutes, stirring constantly until tender. Set aside. When vegetables are cooked, add to pot. Add chicken broth and mix well. Using an immersion blender, puree mixture until smooth. Place pot over medium heat. Add cream, ginger, cinnamon, brown sugar and pumpkin. Stir well. Cook about 15 minutes until heated through. Season with salt and pepper. If too thick, add extra broth or cream to desired consistency. 

Copycat For Lent

 We are smack dab in the middle of Lent...so have you run out of meat-free ideas on Friday yet? You've done cheese pizza, tuna sandwiches, fish sticks...what's next? How about a delicious copycat of a favorite restaurant pasta, that can be done faster than it takes the Doordash driver to deliver it?

We love Olive Garden (well, let's be honest, we love pasta, period) but with the rising cost of everything it isn't a place that is on our regular restaurant rotation. Don't get me wrong, we love to eat out, but we have our places that we know we can feed all 4 of us without breaking the bank; and Olive Garden is more of a "special occasion" place, like for my birthday last month! 

Nobody can get enough of those fresh baked bread sticks and unlimited salad (Oh, I have a great copycat recipe for that famous salad too! Click here to see it!) but their pasta is definitely what keeps everyone coming back over and over. Let's not forget their amazing soups too! I have a terrific slow cooker version of their Zuppa Toscana which is my favorite they serve. 

My husband's favorite Olive Garden pasta is their Fettuccine Alfredo, so that was the next copycat recipe I needed to conquer. I have been making a homemade alfredo for years, but theirs definitely tastes different. But just like mine, it is super easy and can be done while the pasta cooks! That's right, you can have this delicious homemade pasta supper on the table in about 30 minutes! 

If Olive Garden is one of our favorite restaurants too, but reserved for extra special days, now you can satisfy that craving any time you want! Plus, if you need some extra dinners for the next few Lent Fridays, problem solved!

Copycat Olive Garden Fettuccine Alfredo

1 lb. fettuccine pasta, cooked to package directions

6 TBS butter, room temperature

1 1/2 cups heavy cream

1 1/2 cups milk

1 TBS minced garlic

2 TBS flour

1 cup grated Parmesan Romano cheese

Parsley, for garnish

Salt and Pepper

While pasta cooks, melt butter over medium heat in a large skillet. Cook garlic for 1 minute until fragrant. Whisk in flour and cook for 1 minute. Add the cream and milk a little at a time, whisking the entire time, until well combined. Bring to a gentle bubble and then reduce heat to simmer. Stir in cheese, in a figure 8 pattern, until thick and smooth. Season with salt and pepper. Keep warm. When pasta is cooked, drain well and add to skillet with sauce. Using tongs, gently toss to coat. Garnish with parsley and serve.

 

Shared at Weekend Potluck

 

 

 

A Little Down On The Farm At Home

The days are getting dark before 5pm here in Indiana, which is no doubt one of the things I dislike most about winter. The others being freezing, snow, ice...I don't even try to hide the fact I'm not a fan. Besides Christmas and then my birthday in February, I don't really have many nice things to say about Old Man Winter. 

But I live in northern Indiana, and haven't won the lottery this week, so that beach mansion isn't happening anytime soon, so time to focus on the positive! Winter in our neck of the woods means it is also soup season, stew season, chowder season and comfort food season! Yep, while I don't enjoy the cold days, I do love the food. 

Most of you know I worked at Bob Evans all through high school and college; but what some might not realize is now my oldest is carrying on the family tradition and is now working at the same location for the same general manager that hired me 24 years ago! How cool is that? It has become a true family to us, and we are so thankful he loves his job, and the people he works with/for as much as I did. It warms this mama's heart to see him thriving in the same way as a young person about customer service, food service and how good earning your own money feels! 

To this day one of Bob Evans' most popular recipes continues to be their Chicken and Noodles. It was a favorite back in the day when I was serving tables and it remains so today. After all these years I knew it was time to recreate it at home in my own kitchen.

This is what you want to come home to after a very long, cold day when you've been out in the kind of cold that makes your face hurt. Oh, I forgot to mention, my version happens to be a slow cooker meal too! Talk about putting the icing on the cake! 

If you've never used the frozen Reames noodles they are the closest thing to homemade I've ever had and absolutely perfect in this recipe. They are the thicker, chewy style like my grandma used to make and remind me of the ones they use at the restaurant both in flavor and texture. 

Did you happen to freeze some leftover turkey after Thanksgiving, or maybe you will have some come December 26th? You could easily make this with turkey instead of chicken! Oh, that would be so yummy! 

Winter might not be my favorite time of year, but warm, hearty, comfort food meals help to make it better! Turn on the Christmas tree, grab a blanket, and enjoy a big bowl of this deliciousness!

 

Copycat Bob Evans Chicken and Noodles

3 boneless chicken breasts, about 2 lbs.

2 (32 oz.) cartons chicken stock

1 (16 oz.) bag frozen home style noodles, like Reames

1 medium yellow onion, finely chopped

4 carrots, finely chopped

3 celery stalks, finely chopped

2 TBS butter

1 tsp. dried thyme

1 tsp. garlic powder

2 tsp. dried parsley 

Salt and pepper 

Place all ingredients, except noodles, in slow cooker. Cook on LOW for 4-6 hours until chicken cooked. Remove chicken and shred. Return to slow cooker and cook 1 hour. Add noodles and cook 30-45 minutes until tender. Serve.

Copycat Lunch At Home Or Office

Do you ever think about something you used to eat often, out of nowhere, and wonder why you aren't anymore? You start to drool just thinking about it, and know you must have it ASAP. 

That's exactly what happened with this recipe. Applebee's used to be somewhere I ate lunch at quite a bit; and more times than not their Oriental Chicken Salad was my choice. 

I can't even tell you the last time I ate at Applebee's, let alone for lunch. I have no earthly idea why this salad popped into my head one day and would not leave until I satisfied the craving. 

Sure, I could have driven the 10 minutes down the road, grabbed a curbside to-go order and been happy, but lately I have found myself obsessed with creating these copycat recipes in my own kitchen.

I can't even blame the pandemic or not wanting to eat out, because we have continued to over the last 18 months. I just find it super satisfying to give my family a dish we usually have to go out for at home around our own table. We love comparing them to the original and seeing just how close mom got it. 

I don't want to pay myself on the back, but with this one I NAILED IT! (In the good way, not like the hilarious show we love to laugh with!) The flavors are spot on, and if I closed my eyes I would never be able to guess the difference. 

How did I come up with such a carbon copy? Well, I did a lot of reading online about what was in the dressing most of all. The actual salad ingredients were easy to remember, but that dressing was key! After seeing a slew of recipes online, I took the basic ideas of many and found something that suited my tastes. 

The number one ingredient to give the dressing the signature flavor is sesame oil. You can find it on the Asian aisle in the grocery store. Be careful, a little goes a long way, and it can be very overpowering. The amount in the recipe is perfect for us, but you could always start with less and add more to suit your taste buds. 

Yes, I used frozen breaded chicken tenders to make this a quick and simple meal, but you could certainly make your own. Grilled chicken would be delicious too! 

This salad makes a tasty, filling lunch year round rather you're still working from home or back in the office. You could easily pack the salad, dressing and toppings separately and assemble at lunch time. 

We even love this for a light supper on a busy day! The chicken makes it hearty enough to feed my hungry crowd. I add some crusty bread on the side and I've got some happy campers!

 

Copycat Applebee's Oriental Chicken Salad

3 romaine hearts, chopped

1 medium head purple cabbage, finely chopped or shredded

1 cup shredded carrots

4 green onions, chopped

1/2 cup crunchy chow mein noodles

1/3 cup slivered almonds

1 (11 oz.) can mandarin oranges, drained

8 frozen extra crispy chicken tenders

1 cup mayonnaise

1/4 cup rice vinegar

6 TBS honey

1 TBS dijon mustard

1/2 tsp. sesame oil

Cook the chicken tenders according to package directions, adding a few minutes for extra crispiness. While the chicken cooks, in a large bowl combine lettuce, cabbage, green onions, almonds and carrots. Toss well to mix. In a small bowl whisk mayonnaise, vinegar, honey, sesame oil and mustard. When chicken is cooked, allow to cool until it can be handles. Chop into bite sized chunks. Divide lettuce mixture among 4 large dinner plates. Top with chicken, crunchy noodles and oranges. Serve with dressing.

Shared at Weekend Potluck

Hello School Lunch Boxes

When does the school year begin for you? I know so many that have already stepped back into the classroom and for us, this week is our time. As of Tuesday my first baby will be a JUNIOR in high school, and quite frankly, I am not that comfortable with it. I'm pretty sure we were buying his Kindergarten backpack yesterday. But here we are, another school year upon us. 

Oh, and let's not forget, the little guy also turns FIVE this week....on the second day of school actually, so it's going to be an emotional one for Mommy. Luckily, since he doesn't make the age cutoff, he is going to have another year of homeschool/preschool with Mommy. 

Alex's high school is once again in person this year (they were last year too) and he is ready to get back to more of a normal school day routine. They have been able to go back to a few pre-Covid things while still maintaining safety too. One thing will never change though, yummy lunches are a must! 

This copycat recipe is one I was super excited to share for an easy summer lunch for kids....but time got away from me. That's okay though! Many kids are still remote learning, or like my little guy, home schooled, so lunch time still needs to be easy and kid friendly. Or, maybe you are always looking for ways to jazz up that packed lunch! 

Do you remember when McDonald's value menu included the Chicken Snack Wrap? When Alex was little, it was one of our favorites! For a light lunch or a snack in the car they were absolutely perfect for him and I both! I actually had forgotten all about them, but am so happy to have them back! Made in my own kitchen, super easily with a little help from frozen chicken tenders. 

These would work so well in a packed lunch too since they are just as tasty cold. We actually prefer to let the chicken tenders cool down before assembling the wrap, so added to a lunchbox sounds good to me! 

If you still have some summer left, you're probably running out of fun ideas for the kids' lunch. Copycat McDonald's Chicken Snack Wraps to the rescue! Or grab the lunch box, add some fruit and yogurt on the side and know they are getting a treat in the middle of their school day!

 Copycat McDonald's Chicken Snack Wrap

6 fajita size flour tortillas

1 medium head leaf lettuce, chopped

1 cup finely shredded cheddar Jack cheese

 6 frozen extra crispy chicken tenders

Ranch Dressing

Cook chicken tenders on a baking sheet, according to package directions. Add a few minutes for extra crispiness. Once cooked, allow to cool until you can handle them. On each tortilla, add some lettuce, cheese, and one chicken tender. Drizzle with ranch dressing, wrap and serve!

 

Shared at Weekend Potluck
 

 

Roadhouse At Home

Raise your hand if you immediately start to drool when I say "Texas Roadhouse rolls and butter." Yeah, me too. Hold on a sec, the keyboard is a little wet.

If your family is anything like ours, it's always a free for all when the basket of warm, fluffy rolls gets put on the table. And by the time your entree comes, you are usually half full from all the rolls you just gobbled up.

As if the rolls themselves weren't decadent enough, they always come with a ramekin of their famous cinnamon butter! This stuff truly puts them over the top.

If you haven't heard, it's one of the most simple copycat recipes around too! Literally 3 ingredients, in the food processor and bam you're done!

This sweet and savory butter is of course delicious on dinner rolls, but we love it on biscuits, bagels, English muffins, toast, sandwich bread...who are we kidding? Just pass us a spoon!

Once you mix this up, it's the perfect consistency, soft and spreadable. I like to keep my leftovers in the fridge and just let it come back to room temp again before using. Usually though, this is the perfect amount for one "sitting" and there aren't any leftovers.

Oh, and if you have never figured it out, this is the same butter they serve with their baked sweet potatoes too, so now you have two inspirations for the price of one.

I bet you have the ingredients on hand to make this tasty copycat recipe right now! You know you want to go check!

Copycat Texas Roadhouse Butter

1 stick unsalted butter, softened

1/2 tsp. cinnamon

1/4 c. honey

Place all ingredients in food processor and mix until well combined and smooth. Serve immediately. Store leftovers in fridge.

 

Shared at Weekend Potluck

Mom & Son Date

My baby boy, my first born, has 3 weeks of school left. I don't know who is more excited. We are SO ready to be done. But there is only one downside. That Friday, at 11:45 when the final bell rings for summer, it will mean I am the mother of a FRESHMAN. Seriously, I can't even say the word without a tear coming to my eye and getting a little choked up.

I'm pretty sure he was just graduating preschool, and now by month's end, he will be standing before his class, family and friends and delivering the Salutatorian address for 2019. Oh yeah, did I mention that? He finished #2 in his class, missing the top spot by less than 1 point! Plus, his school nominated him for an Distinguished Student Award given my a local association. As his principal said "Alex exemplifies what we strive for. Academic Excellence, Spiritual Development, and Being a Service to Others." We could not be more proud of him, and are so excited to have his hard work acknowledged and praised!

So, you can understand why Mommy is a little weepy with the thought of the end of the school year. High school is going to bring a whole new world, and he's just going to keep getting bigger, maturing, growing up, and lots busier.

I am so blessed he still wants to hang out with me, and have special days with Mom. Some quality time, just the two of us. I treasure every minute. And normally those days always include a great meal at a favorite restaurant.

One of our go-to places is Chili's. Mr. E doesn't really enjoy their food, so we reserve it for just the two of us. The last time we went this was what we both chose to order, without even realizing we were eyeing the same dish. We loved it at first bite, and I knew I needed to recreate it at home.

This version takes a little help from the store, but feel free to make a homemade Alfredo if you wish. I love my recipe for it, and would have if I had a little more time.

Going into high school, and turning 15 in the fall. I just can't believe that applies to my baby. Yes, he will always be my baby. And as long as he wants to have "dates" with his old mom...I will jump at the chance.

Cajun Chicken Pasta

2 lb. penne pasta, cooked to al dente, drained

2 (15 oz.) jars Alfredo sauce

1 tsp. lemon zest

2 lbs. fresh chicken tenders

2 TBS plus 1 tsp. Cajun seasoning

4 Roma tomatoes, chopped

Dried Parsley

2 TBS vegetable oil

Salt and Pepper taste

Preheat grill to high. Mix chicken, 2 TBS Cajun seasoning, oil, salt and pepper. Allow to sit at room temperature for about 15 minutes. Spray grill with nonstick spray. Place chicken on grill and cook for about 1 minute. Reduce heat to low, and continue to cook, turning often, for about 15 minutes. Remove and keep warm.

While pasta cooks, place Alfredo sauce in a large sauce pan. Add lemon zest, salt and pepper. Heat over medium heat, stirring often. Add 1 tsp. Cajun seasoning and stir well. When pasta is drained, add to sauce and stir well. Sprinkle with a little extra Cajun seasoning. Place chicken on top of pasta. Sprinkle with tomatoes and parsley. 

Shared at Weekend Potluck

Skyline At Home

The first time Alex tasted Skyline Chili it was love at first bite. His dad and him were actually driving back from a field trip in Indianapolis and from that moment on he was obsessed. There was only one problem. We didn't have one here in Fort Wayne. He knew any time that craving hit, the nearest one was 2 hours away. (Yes, he did try the freezer version, and while he liked it, it just wasn't the same.)

Well, that all changed back at the end of this summer. They finally opened one here. Only about 10 minutes from our house. So, in September when he turned 13 and I gave him the choice of any place to out to eat, you know exactly what he chose!!

Just look how happy it makes him! 

But let's face it, with a teenager and a toddler, it really isn't economical to be going out to eat as much as we would like, so once again it was up to me to find a way for him to enjoy it at home. I started researching exactly what made Cincinnati Chili what it is, looked at a ton of different recipes and came up with one that I thought would perfect for us.

If you love this style of chili as much as we do, I think you will be pleased just how close it is to the famous one. If you've never had it, be prepared for a little different style of chili, but still oh so tasty. And yes, to make sure you get the full effect, be sure to serve it over spaghetti...insert drool here!

Crock Pot Cincinnati Chili
2 lbs. ground beef
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
2 tsp. apple cider vinegar
2 TBS chili powder
1-2 tsp. hot sauce
2 TBS Worcestershire sauce
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. cumin
2 TBS brown sugar
1 c. beef broth
2 dried bay leaves
Salt and Pepper to taste
Cooked Spaghetti
Diced Onion
Shredded Cheese
Oyster Crackers

In a large skillet brown beef with garlic. Drain if necessary. Add to Crock Pot. Add tomatoes, vinegar, Worcestershire,  seasonings, brown sugar, beef broth. Stir well. Add bay leaves. Cook on LOW 4-5 hours. Remove bay leaves. Serve over pasta with toppings. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Stretching Your Grocery Store Budget {Indiana Family of Farmers}

Each week when Americans head to our local grocery store, we fill our carts with items on our list, we compare prices, we search for bargains, we clip coupons. All in the name of saving money. Stretching our budget. And I know so many of you are in the same boat as me...we wish our grocery budget would stretch just a little further. I notice prices going up each and every week on the items we buy the most. It's frustrating. 

But in reality, did you know we in this country spend a smaller percentage of our income on food than any other country in the world? At just under 10%, we are at the bottom of the list! And when we consider food consumed at home specifically (vs. eating out), the U.S. leads affordability with only 6.6% of American incomes going toward the grocery bill. 

I'm not going to lie. When I found out those statistics, and looked at the chart above, I was shocked. I guess you don't realize just how good you've got it, until you learn what others in this world are dealing with. Just another example of "the grass is always greener on the other side" until you learn it's not; and you just need to be thankful for the resources available to us. 

Now, while it's a fact America has one of the most affordable food supplies in the world, that doesn't mean your budget isn't any less strained. And making a food budget work in today's economy is something we can all agree is a challenge. So, in that spirit, my good friends at Indiana Family of Farmers have come up with a 4 part blog series, Affordable Food Options For Your Family, From Ours. During this series, bloggers like myself will be sharing our tips, ideas and options for your family. 

Our first challenge? How many meals can we make for $50? The guidelines? Every meal must have some form of meat protein. The plans can include breakfast, lunch and/or dinner options or all the same type of meal. Cost of pantry staples (flour, sugar, spices, etc.) do not have to be included in the $50 budget. 

I was happy to step up to the challenge. Below you will find my meal plan for $50 (for me, this means 3 dinner options), links to recipes I already have online, tips as to why I chose each one, and a brand new recipe I think you'll be very excited about!

$50 Budget Meal Plan 

Meal #1

Chicken and Green Chile Enchilada Casserole

Chips n Salsa

Meal # 2

Sausage and Cheese Quiche

Oven Baked Home Fries

Toast

Meal #3

Creamy Crock Pot Spaghetti

Olive Garden Salad (see recipe below)

My Tips for Stretching a Grocery Budget

1. Sale Prices: When you saw a chicken dish on the menu, did you think I was crazy? Chicken can be one of the most expensive items at the grocery store. But for me it's simple. I don't buy it, unless it's on sale. Wait for those great deals. Usually at least one store around us has it on sale every week. 

2. Casseroles So, you've bought the chicken on sale, but there isn't enough in one package to feed your whole family. But wait. What if you stretch that amount by adding other ingredients and make a casserole? It's a great way to make a smaller amount of protein feed a large number of people. 

3. Make Your Own vs. Bottled That salsa recipe? It can be made for pennies on the dollar compared to buying the already jarred. Sure, it's going to take a few extra minutes, but not only does it taste better, it goes further for less money. Don't get me wrong, I'm all about paying a few extra pennies for convenience, but in this case, making my own is a win win.  

4. Breakfast for Supper In this house, traditional breakfast foods for dinner are a huge treat. And I know many families that agree with us. But besides just being delicious, it's a great way to save some money too. Foods you typically eat in the morning tend to be a little less pricey than dinner foods. Sausage vs. steak for example. Potatoes. Bread. All things that can be economical and easily feed a crowd. 

5. Freezer Beef For our family one of the biggest ways we save money is by always having a surplus of beef in our chest freezer. Sure, the initial cost of a 1/4 or 1/2 beef may be a little salty, but in the end I can tell you from first hand experience just how much money it saves you. Having beef (or other proteins) on hand reduces your weekly budget while still including your favorite meats in your diet. 

6. Buying in Season Produce can be one of the things you spend the most money on every week. Sometimes I can't believe the cost of our favorite fruits and veggies. But if I try really hard to buy at the peak of the season, not only do I get the freshest choices, but also the most economical. And when things are in season, you can also take advantage of buying from your local farmer or farmer's market, saving you even more money! 

So there you have it, my best tips on making that grocery budget stretch a little bit more. I hope something stands out as one you want to try and you can keep a few extra pennies in your wallet. But remember, no matter what we are spending each week on food in this country, so many around the world are spending so much more, for so much less, and for that we can always be grateful. 

Copycat Olive Garden Salad

1 head Romaine lettuce, chopped

1 medium red onion, sliced thin

3/4 c. black olives

3/4 c. grape tomatoes, halved

Pepperoncini Peppers

Croutons

Freshly grated Parmesan Cheese

Dressing: 

1 c. oil and vinegar dressing

1 garlic clove, peeled and halved

1/2 TBS dried oregano

1/2 TBS dried basil

1 TBS sugar

In a bottle or jar, place all ingredients for dressing. Shake well. Refrigerate for 24 hours before using. To make salad, combine all ingredients in a large bowl. If not serving right away, don't add croutons. Add dressing a little at a time until desired consistency. Mix well. Serve immediately. 

Shared on The Country Cook May 23, 2014

Disclaimer: As part of the Affordable Food Options For Your Family, From Ours series, I was compensated for this post. All thoughts opinions are my own. 

Panda Express At Home

I know I shouldn't, but I can't get enough of Panda Express food. Let's face it, on the list of things we should be eating on a regular basis, it's more than likely not at the top; but I can't help it, I'm addicted. And it's not like we don't have plenty of authentic Chinese restaurants around us. We do. But there is just something about the mall food court staple (Or if you are lucky to have a free standing one like we do!) that will always hold a special place in my heart...and stomach.

I always get pretty much the same meal every time I do, and even if the main dishes might vary a little, my side dish never does. I want their lo mein...and lots of it. Pile it up! I've been known to ask for a double helping. I've been known to get it and nothing else. Yes, I know I have a problem; but hey, admitting it is the first step! Sure, their rice is just as yummy, but for me there is just something about those noodles... with the veggies...in that sauce...okay, now I'm drooling.

Good thing I came up with this recipe so I can make it at home any time I want. It's a super easy, and economical side dish for any night of the week. Take some help from the store with some egg rolls, whip this up as a side and dinner is served. (Which is exactly favorite way to go.) Or bump it up with some additional veggies, making it a main dish. Either way, it's delicious and this way you know exactly what goes into it, so healthier too.

We all have to treat ourselves with "naughty" food choices now and again. After all, I live to eat, I don't eat to live. Food is meant to be enjoyed and craved. It is supposed to make us feel better after eating it. Maybe even brighten our day. But when I'm trying to be a little more responsible, or just plain don't feel like leaving the house for the drive thru, now I can have my treat any time I want!

Quick Vegetable Lo Mein
16 oz. spaghetti, cooked to al dente and drained
1/4 c. teriyaki sauce
3 TBS vegetable oil
1 garlic clove,  minced
1/2 c. soy sauce
1/4 tsp. red pepper flakes
1/2 c. match stick carrots
1/2 c. snow pea pods
1 bunch green onions, chopped
Black Pepper to taste

In a large skillet heat oil on high heat. Add carrots, pea pods, green onions, red pepper flakes, and garlic. Saute and stir until veggies are crisp tender, about 5 minutes. When pasta is cooked and drained, add to skillet. Toss with veggies. Add soy sauce and teriyaki. Stir to coat. Season with black pepper. Reduce heat to medium and cook about 5-7 minutes to allow flavors to develop.

Shared on The Country Cook April 18, 2014

Chinese at Very Good Recipes

Even Better Biscuits

Do you eat with three utensils or four? I know many of you are thinking...pondering...counting on your fingers. Don't worry. I haven't created a new piece of cutlery. What I'm referring to is bread. See, in our family, you have the knife, fork, spoon, and with 99% of meals, some sort of bread product. Biscuits, rolls, sliced bread, muffins, etc...they show up so often we just consider them another utensil to get the food in our mouths.

Even when we go out to eat, some of our favorite go-to places are those we know we will be served complimentary rolls or bread before the meal. What can I say? We are carb lovin' people. And one of those which we enjoy the most are the rolls and butter at a certain steak house. I probably don't even have to say the name. Ya'll know exactly which one I'm talking about. The warm, butter topped rolls with this amazing flavored butter that only makes them "more melt in your mouth" fantastic.

This is so simple, the food processor does all the work for you! Plus, it holds up in the fridge really well. I think it would make a great addition to your Easter table as well. Sure, your guests will be excited with fresh baked rolls, but imagine how giddy they will be when they find this to top them with!

If your family has to have some variety of bread with almost every meal, almost more than they need that spoon, give them a little something extra special to go with it!

Cinnamon Honey Butter

1 stick butter, room temp

1/4 c. honey

1/2 tsp. cinnamon

Combine all ingredients in food processor. Pulse until creamy and combined. Use on biscuits, rolls, bread, toast, etc. Refrigerate leftovers.

Shared on The Country Cook April 4, 2014

 

Soul Food Saturday #34

Good Morning! Welcome to the first full weekend in December. Are you venturing out to do some Christmas shopping today? Or maybe headed to the local tree lot/farm to pick out the family Christmas tree for the family to decorate? Doing some baking perhaps? I love this time of year; and I'm so happy it's here again. However you are spending the weekend I hope it includes some holiday cheer!

Bekki is sharing one of my favorite restaurant recipes today! I'm so excited to have a make-at-home version that I can enjoy any time I want!

After my first visit to the south I found there were foods I couldn't go without. Because I couldn't buy a Cracker Barrel franchise and bring it to California I had to do the next best thing. Yep, make my own. I looked all over the internet for a recipe and was not particularly happy with the ones I found. But after chatting with a few family members I was given an insider tip and “His” recipe. I’ll tell you what, this was my first EVER attempt at this recipe. It was an amazing hit! My hubby and I couldn't get enough! The serving bowls were too small for the portion our bellies thought we needed. So I was reminded of my trip one more time, and full! Whether you make this for a weeknight meal or add it to your holiday table, I hope your family enjoys it as much as we have. 

 

 

Collard Greens with Smoked Ham Hocks

1 large onion, chopped

Salt to taste

2 tsp granulated garlic

2 tsp. red pepper flakes

4 c. water

4 large smoked ham hocks

1 tbs. chicken bouillon

8 c. collard greens, washed, stemmed and sliced

Heaping TBS Bacon fat

½ tsp. baking soda (optional*cuts bitterness* my preference)

 

In a medium pot add bacon fat and allow it to melt. Add onion, and stir to combine with fat. Cook until onions are clear. Add greens, tossing to allow fat to coat leaves. Add a pinch of salt and pepper flakes. Cook until greens turn bright and then add water with bouillon. Add ham hocks and nestle them in under the greens. Cover and cook until greens are tender, stirring occasionally. Before serving add soda if you’d like and check for seasoning adjustments.

 

**Note: With smoked meats, bacon fat, and bouillon they have salt on their own. So you may need more or less depending on your personal tastes. Enjoy!

Soul Food Saturday #23

Welcome to yet another weekend, and another yummy recipe from Bekki! Today she is sharing a make at home version of a favorite soup of mine from Olive Garden! I can't wait to try this myself and enjoy a restaurant treat right in my own kitchen!

This Olive Garden soup is my husband’s favorite. He couldn’t ever get enough. So having it at home was a must. After trying the recipe several times, his one request was that it had more “stuff” than broth. So the next time I loaded it up, and he LOVED it. This is a family favorite now and we make it as often as possible. Whether its, in the low temps, or highs of over 100 its cooking. I know after you taste it, you will be hooked as well.

Loaded Zuppa Toscana  Adapted from Restaurant Food
1 tsp. olive oil
2 pound ground spicy sausage
1 large onion, sliced
3 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
1 ½ tsp. granulated garlic
4 cups kale leaves, stems removed, cut in half, then sliced
4 c. chicken broth
½ c. heavy whipping cream

 In a medium stock pot add oil. Add sausage to pot. Stirring frequently, breaking up so it cooks evenly. Cook until no longer pink. Then add onions, cook until onions are almost clear. Add potatoes, garlic and chicken stock. Simmer 15-20 minutes or until potatoes are tender. Add kale and cream simmer 5 more minutes for kale to become tender. Serve hot, with your favorite bread. Enjoy!

Soul Food Saturday #4

Good Morning! I hope you had a great week and your weekend is off to a good start. And to all the moms out there, a very Happy Mother's Day tomorrow. I hope your day is as special as each and every one of you are! Being a mommy is the biggest pleasure of my life, and I'm so lucky to have this little boy to love and take care of. 

Bekki is back with something that would be perfect for Mother's Day brunch, lunch or dinner! A great copycat recipe that most of us will all recognize! 

There is something really fun about the idea of making food into a holiday. I have realized there are many more reasons to celebrate and I am quite alright with that. I know many of us have decided to eat healthier and make better choices. But keeping our favorites for those celebrations is a treat we all need! Taking our food holiday one step further today is “Eat anything you want day”! With that said who doesn't love those amazing cheddar bay biscuits they serve at every Red Lobster? Bottomless baskets of cheesy garlic, piping hot, little balls of oh my goodness! We need a moment of silence for these little guys, because wow, YES friends they are just that good!

I came across this recipe after talking with a staff member at the restaurant and dying to learn the secret. I tell you what the recipe I found was good. But I wanted GREAT! So after some tweaking here and there, this is what our family felt was certainly in the running for those days you just couldn't make it out to get piping hot biscuits from their source.  

Copycat Cheddar Bay Biscuits Adapted from Top Secret Recipes

2 ½ c. baking mix

4 tbs. cold butter

1 ½ c. grated cheddar cheese

¾ c. cold whole milk

¼ tsp. granulated garlic

Garlic butter for tops:

2 tbs. butter, melted

½ tsp. granulated garlic

¼ tsp. parsley salt

Instructions:

1. Preheat oven to 375 degrees.

2. Combine baking mix with cold butter in a medium bowl with a pastry cutter or large fork. There should be small chunks of butter in there that are that are about the size of peas. Add cheddar cheese, milk, and granulated garlic. Mix by hand until combined, but don’t over mix.

3. Measure approximately ¼ c. portions of dough using an ice cream scoop, or measuring cup. Then form into a ball by squeezing gently until dough is the shape you desire. Place onto an un-greased cookie sheet leaving an inch between each dough ball. Bake for 10-12 minutes or until the tops of biscuits are light brown.

4. When you take the biscuits out of the oven, melt 2 tbs. butter in a small bowl in the microwave. Stir in ½ tsp. granulated garlic and parsley salt. Mix to combine seasonings and butter. Top each biscuit with the garlic butter.

Makes a dozen biscuits

Serve with your favorite meal.  Whether its breakfast, lunch or dinner these will be gone quick and they will all be asking for more. Let’s celebrate “Eat whatever you want day” and eat these with whatever YOU want! Blessings and happy eating!

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Salad On Fire

During the summer when the thermometer climbs above 90, and with the lovely humidity we have in Indiana, it can feel like triple digits, it is very common to find salad on our dinner table. And not just as a side dish. We really enjoy having "dinner sized" salads as our meal. When it is that hot outside, heavy food just doesn't sit right, so we enjoy light, crisp and refreshing instead. Some that I've made staples in our summer diet are: Spinach Strawberry Salad, Greek Salad, and my copy cat version of Olive Garden Salad. We love all of these, but that doesn't mean I won't take inspiration when it hits me. I was having lunch at Bob Evans and they happened to have their Wildfire Barbecue Sauce on sale. Immediately I knew what my next salad creation would be, and another copy cat too...The Wildfire Chicken Salad. Bob Evans debuted this phenomenal barbecue sauce back when I still worked there (I quit 10 years ago this month) and it has been a favorite ever since. I remember when it first appeared on the menu and everyone wanted to know "What is Wildfire Salad Dressing?" Well, it's quite simple. You take equal parts Wildfire Barbecue and mix it with ranch dressing and it is food magic! Now I realize there will those of you who want to try this, but don't live near a Bob Evans to pick up a bottle of their barbecue, so I've offered some notes in the recipe that will help. This is a salad that eats like a meal. The addition of chicken makes it just a little heartier than the other ones I serve, and I have to say it is a very close reproduction! If you're looking for a filling salad to add to your summer time menu, this should definitely make your list. Or if you're a fan of the original, give it a try and tell me what you think!

Wildfire Chicken Salad Copy Cat Recipe
Makes 2 Dinner Sized Salads
1-2 hearts of Romaine lettuce, chopped (depending on size)
10 grape tomatoes, halved
2 green onions, chopped
1/2 c. frozen corn kernels, thawed and drained
1/2 c. black beans, rinsed and drained
3/4 c. Monterrey jack cheese
10 frozen breaded chicken tenders, baked according to package directions
Crushed tortilla chips or tostada shells
1 c. Wildfire Barbecue Sauce, divided
1/2 c. Ranch dressing

In a small bowl, combine 1/2 c. barbecue sauce and ranch dressing. Mix well. Set aside. On large dinner plates, evenly divide lettuce, tomatoes, onions, corn, beans, and cheese. Drizzle with dressing. When chicken tenders are baked, brush both sides with remaining barbecue sauce. Add 5 to each salad. Sprinkle crushed chips over top. Serve with extra dressing on the side if desired.
*NOTE* If you don't have the Wildfire Barbecue, I suggest using Jack Daniels Original. I made the same recipe substituting a couple different barbecues, and it came the closest. Also, I used Marzetti Ranch because it's what Bob Evans serves, but I think any would substitute well.

Shared on The Country Cook June 15, 2012
Shared on Make Ahead Meals June 18, 2012 
Shared on Mandy's Recipe Box June 19, 2012

Salad at Very Good Recipes
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Oh How I Miss

Do you have a restaurant that you used to frequent often and now for whatever reason you are no longer able to? Maybe it closed. Maybe you moved away and there isn't one in your area. Or maybe like me you had a bad experience and you just can't seem to get past it. For me, it's Red Lobster. It's not like we used to eat there once a week, but it was a place we would treat ourselves with for special occasions. I remember we ate there after closing on our house! Oh what a celebration we had. But not too long after that meal, it happened. The now infamous "salmon incident." That's right. I got bad salmon there, and it's ruined me for life! Both on salmon and on Red Lobster. I realize there are a ton of other items on the menu I could have, but I just can't past that feeling I had for a good 48 hours after that meal. It wasn't pretty folks. And just thinking about eating there makes me nauseous. And salmon? We are no longer friends. I can't stomach to be around people eating salmon. No joke. The smell alone makes my stomach not so happy. But the ironic thing is the food I miss most from Red Lobster, isn't even seafood. It's their cheddar biscuits! Or I should say, it was, until now! I've recreated them at home, and they are just as good! If you're looking for a bread item for your Easter buffet, these would be wonderful. They take no time to make, or bake, and you can have a ton of them ready for guests. If you're like me and have that "oh how I miss it" food, try making it at home and rediscovering it all over again!

Cheddar Biscuits Makes 20 biscuits
4 c. all purpose baking mix
1 c. shredded cheddar cheese
1 1/3 c. water
1/2 c. butter, melted
1 tsp garlic powder
1/4 tsp salt
1/8 tsp onion powder
1/4 tsp dried parsley

Preheat oven to 375. In a large bowl, combine baking mix, cheese and water. Line a baking sheet w/ parchment paper. Using a small scoop (or your hands) place dough on sheet. Bake for 12 minutes. Combine butter, garlic, onion, salt and parsley. Remove biscuits from oven and brush w/ butter mixture immediately.

Shared on It's A Keeper Apr. 5, 2012 
Shared on Miz Helen's Country Cottage Apr. 5, 2012 
Shared on The Country Cook Apr. 5, 2012

Bread at Very Good Recipes
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