Elementary School Throwback

    I am not a huge TikTok fan. I don't have the app, and we don't let our teenage son have it either. No hate to those who enjoy it, just a personal choice. 

    But here is the reality: I see a LOT of TikTok videos on my other socials, and doing what I do for a living, that's a good thing. Viral TikTok recipes are some of the most popular ones out there right now, so if I'm going to keep up on all things "cool" in food, I need to accept TikTok into my world. 

    I first saw this recipe back in the fall, and then found out I was late to the game because it had already gone viral on TikTok. So, what caught my attention? Two things actually. First off, any recipe that uses egg noodles will immediately have my allegiance, because I can't get enough of them. Secondly, any dish that only involves one pot is going to the top of my must-make list.

    These saucy, flavorful noodles make a terrific side dish to any weeknight meal, but you could also double the recipe, add some protein and have a simple supper. (I have also been known to make them for lunch...for myself...and then eat the leftovers all week. Yes, they are that good!)

    Be sure to read the recipe and tips carefully so you can have 100% noodle success. TikTok recipes are here to stay, so I promise when I see one I think you will love, I will try it, share it and hopefully be allowed to sit at the cool kids table for some time to come.

What Are Cafeteria Noodles

    This easy dish is a throwback to a noodle dish many school cafeterias and cafeteria-style restaurants used to serve. It is a one-pot wonder with egg noodles, chicken stock, butter and cream of chicken soup. The result is a bowl of creamy, saucy noodles that are so flavorful and comforting. 

Do I Have To Use Cream of Chicken Soup

    I realize many people don't like using condensed soups in cooking, and while I respect that and normally try to find a suitable substitute, for this recipe there really isn't one. You need the soup to help thicken the sauce and add a creamy factor. If you make these and use something else that works, please drop a comment and let me know!

What Kind Of Egg Noodles To Use

    Egg noodles come in all sorts of sizes and varieties from dried to frozen. I love to use different kinds in different recipes. For Cafeteria Noodles, you will want every day, wide egg noodles from the pasta aisle. I wouldn't suggest using a smaller medium noodle that might fall apart during the longer cooking time.

 

Cafeteria Noodles

1 lb. wide egg noodles

1 qt. chicken broth

1 stick unsalted butter

1 chicken bouillon cube with herbs and spices

1 can cream of chicken soup

Salt and Pepper

Dried Parsley, for garnish

In a Dutch Oven or large pot, bring chicken stock and bouillon cute to a boil over medium heat. Add egg noodles and stir well. Bring back to a boil. Add soup and stir well. Bring up to a boil and cook 2-3 minutes. Remove from heat, add butter and stir well to combine. Cover with lid (make sure it fights tight) and allow to sit for 20 minutes. Season with salt and pepper. Garnish with parsley and serve. 

Best Tips:

Don't worry if the noodles aren't completely covered with stock. They will still cook perfectly.

Be sure to stir well at each step to avoid noodles sticking and becoming mushy.

I like the bouillon cubes with herbs and spices for extra flavor, but regular work too. 

Make this a complete meal by adding shredded chicken, turkey or even grilled shrimp.Other add ins: Fresh herbs, Parmesan cheese, cooked mushrooms or other veggies.

Be sure your pot's lid fits tightly. The heat must be trapped inside for the noodles to cook.

 More Egg Noodle Recipes To Try:

Parmesan Herbed Noodles

Creamy Cajun Noodles

Crock Pot Swedish Meatballs 

Chicken Noodle Casserole 

Mom's Chicken Paprikash

 Amish Casserole 

Lemon Chicken & Noodles 

Ground Beef Stroganoff 

Fried Cabbage & Noodles 

Comfort Food For A Busy Day

Spring has definitely arrived in Indiana. Well, some days. This weekend it's been sunny, windy and 80. Beautiful! Last week it was rainy and cold. The forecast tells us by Tuesday it is only a high of 49. Yep, every season within one week, that's how we roll.

So if I am meal planning based on the weather, it can get quite interesting. Grilling out when it feels like summer, and then craving soup when we are chilled to the bone from being out in the rain. There are many days my attempts to be "seasonally correct" with supper fail; but one thing I can always depend on tasting so good at the end of a long day is some old fashion comfort food. 

Crock Pot Swedish Meatballs are a perfect example of this. Creamy, flavorful and perfect piled on some buttery egg noodles, it's a hearty, delicious meal we can enjoy no matter what Mother Nature throws at us. 

One reason why my boys love this supper so much is the close resemblance to my Crock Pot Beef Stroganoff, one of my husband's favorite dishes ever. Slow cooked beef mixed with rich sour cream, they share very similar flavor notes.

Let's talk frozen meatballs for a bit. If you haven't used them in a while, in my opinion they have come a long way in the last few years. Even the store brands (which are always cheaper) have great flavor and cook up perfectly in the slow cooker every time I use them. I love the fact they come in both Italian and homestyle varieties for different dishes. I've even found some "flame broiled" ones that I keep in the freezer and heat up for little man for a quick lunch!

We love these served over wide egg noodles, just like stroganoff, but they would be really yummy with some cooked rice or mashed potatoes too! Add some steamed broccoli on the side and dinner is done!

I am so happy spring is here! Now if it would only stick around for more than two days at a time. Thank goodness comfort food tastes great in the sun....rain...wind...flurries...whatever it decides to do this week!

 Crock Pot Swedish Meatballs

2 lb. frozen homestyle meatballs

1 (14 oz) can beef broth

1 can cream of mushroom soup

8 oz. sour cream

1 tsp garlic powder

2 TBS Worcestershire sauce 

1 pouch onion soup mix

1 lb. extra wide egg noodles

3 TBS butter

2 TBS dried parsley 

In a bowl whisk together soup, broth, garlic powder, Worcestershire and onion soup mix. Place meatballs in Crock Pot. Pour soup mixture over. Stir well. Cook on LOW 6-8 hours. 30 minutes before finished, add sour cream, stir well and cook to heat through. Cook noodles according to package directions. Drain well. Add butter and parsley. Serve meatballs over buttered egg noodles.

 

Shared at Weekend Potluck

Straight Out Of The Pantry

I am a big meal planner. Every week I make a list of suppers I will be making, use that to make my grocery list, and then have a game plan for every night of the week. It's the way I've always done it. But sometimes, even my plan goes astray and I have to think quick on my feet.

A few weeks ago when I went to prep supper, I realized I had forgotten to buy literally 80% of what I needed for the meal I wanted to make. I have absolutely no clue how it happened, but there I was. Just a girl, standing in front of the fridge, pantry and freezer hoping for a meal to appear. Or at least some inspiration. Thank goodness it finally did! I got a new delicious soup supper to share with all of you!

Another chicken and noodle recipe? Don't worry, this one is a little different than anything I've shared before.

Now, let's talk condensed soups for a second. I will admit, I use them often, quite often, in a ton of recipes. They are a great shortcut and I've never been bothered by the stigma they sometimes get. But I know there are many of you who are trying to watch your sodium intake, or for whatever other reasons, don't like to use them. No fear. I am hear to help with that too!

Check out this article I wrote for Parade! In this collection you will find some terrific DIY seasoning blends, dips and dressings (also great if you're watching your ingredients) AND a homemade version of the condensed soups! Easily swap them out in any recipe that calls for the canned variety for a healthier choice.

Back to my new soup though. I started grabbing things I had on hand to make sure my boys had a yummy supper, and in about an hour we did! Seriously, roasting the chicken took more time than anything! And those condensed soups? They give it an extra layer of flavor, and semi-creamy texture.

Be sure to serve them right away as those noodles are going to suck up any broth in the pot. And if you reheat it, add a little water too! However, if you want a "chicken and noodles" meal instead of a soup, per say, simply turn off the heat, leave the pot covered and let the broth be soaked up! Either way, it's delicious!

I have to have my meal plan to function on a daily basis; but I was pretty proud of myself for shooting from the hip on this one and the new, tasty meal I made. Next time though, I will plan for it!

Creamy Chicken Noodle Soup

2 lbs. boneless chicken tenders

2 TBS vegetable oil

Garlic Powder

2 (32 oz.) boxes chicken broth

2 c. water

2 cubes chicken bouillon

2 celery ribs, diced

2 medium carrots, diced

1 medium white onion, diced

2 TBS butter

1 lb. medium egg noodles

1 can cream of chicken soup

1 can cream of celery soup

1 TBS dried parsley

Salt and Pepper 

Preheat oven to 350. Baste chicken with oil. Season with garlic powder, salt and pepper. Roast for 40 minutes until juices run clear. Shred. 

In a large stock pot over medium high heat saute carrots, onion, and celery in butter until soft. Add cooked chicken, broth, water and bouillon. Bring to a boil. Add noodles and cook until tender. Reduce heat to simmer.  Stir in both cans of soup and parsley. Cook about 5 minutes to warm through. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

All In A Name

I often wonder how recipes get their name, because I know as a food writer I sometimes struggle to give food a name that is accurate and eye catching. Sure, sometimes it's obvious, I mean you can't do much with "Roasted Broccoli", but when you want to describe something, and maybe be a little catchy, it can be a little more difficult.

So, right off, let me honest. I have NO idea why this casserole is considered "Amish." I simply have it, and made it, because a friend gave it to me, knowing how much we love egg noodles; and of course casseroles.

Now, I have a couple theories as to why it's "Amish." See, my family comes from Pennsylvania, and there things are deep rooted in simplicity. No frill ingredients like noodles, ground beef and some pantry staples might just be the key to how this delicious meal got its name. I get you have most of what this recipe calls for in the kitchen cupboard and fridge right now.

However it was names, quite frankly, it doesn't matter to me! For me, it's a simple casserole that is as hearty as it is yummy, and quickly became a favorite in our house.

If you're looking to make dinner time more simple in 2020, or maybe even stay on budget more, this Amish Casserole is a terrific place to start!

Amish Casserole

1 lb. ground beef

1 lb. egg noodles

1 can cream of mushroom soup

1 can tomato soup

1 c. milk

2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

2 TBS dried minced onion

Salt and Pepper

Dried Parsley

Paprika

Preheat oven to 375. Cook noodles according to package directions. Brown beef over medium high heat. Drain if necessary. In a medium bowl combine soups, milk, Worcestershire, garlic powder, onion, salt and pepper.  Whisk well. Drain noodles. Add to beef. Add soup mixture. Stir well. Transfer to a greased 9x13 baking dish. Sprinkle with parsley and paprika. Bake for 25 minutes until browned on top.

 Shared at Weekend Potluck
Shared at Meal Plan Monday



Inspired by Mr. Food

So Much Ground Beef

I've shared with you many times how we are blessed to have "freezer beef" on hand all the time. I seriously don't know what I would do if I had to by ground beef, steaks, roasts, etc. at the supermarket every time I needed them. I know for sure my grocery budget would explode, and because of that I'm sure some of our favorite meals wouldn't happen as often as we like.

The last time we filled the freezer, is when this recipe happened. But there is a tiny back story first. Every year for Mr. E's birthday, I make his favorite Beef Stroganoff. Well, this year when his special day rolled around in July, we were uber busy, and I was a bad wife. I forgot. Thankfully, I am a great wife in many other ways, so it was over looked.

Fast forward several months later and I decided I needed to make it up to him. Great. Crock Pot Beef Stroganoff makes a tasty, hearty meal on a chilly night too. But when I went to the freezer...no round steak, which is what I always make it with. However, there was a ton of hamburger.

I had seen other people make stroganoff with ground beef a lot, so I knew it wasn't totally out of the realm of possibility, I just wasn't sure how the boys would like it since they are so used to the original.

Well, I am so happy I took a chance because we all loved it! I'm talking lick our plates clean like. Mr. E agreed it was a nice alternative, and for us, a great way to use up the ground beef we always seem to have extra of.

Sometimes taking a favorite dish and switching it up just a little is exactly what we need to keep that meal plan exciting...and of course delicious!

Ground Beef Stroganoff

2 lbs. ground beef

1 lb. white mushrooms, sliced

1 medium white onion, finely chopped

1 packet onion soup mix

1 tsp. garlic powder

4 c. beef broth

7 TBS cornstarch*

7 TBS cold water*

1 c. sour cream

Salt and Pepper

Cooked Egg Noodles

Dried Parsley

In a large skillet or Dutch oven, brown beef with onions until no longer pink. Season with soup mix, garlic powder, salt and pepper. Add mushrooms and cook for 3-5 minutes more until they start to brown. Add broth, increase heat to high and bring to a boil. In a small bowl whisk together cornstarch and water until smooth. (This is a slurry.) While beef mixture boils, slowly add slurry mix stirring constantly until it starts to thicken. (This should happen quickly.) Reduce heat to medium-low and simmer for 15 minutes. Remove from heat. Stir in sour cream. Serve or egg noodles and garnish with parsley. *NOTE* This is the amount of cornstarch and water I used to get the thickness we like. You might need to use more/less depending on what your family prefers.

Inspired by Spend with Pennies 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Egg Noodles Please

Back in May when I shared my Cajun Chicken Pasta, it was a huge hit with not only my family, but a lot of yours too! (That makes me so happy!) So, if you were one of the many that enjoyed it, you're going to flip for the this new side dish, since it was 100% inspired by those same flavors!

Sometimes when I meal plan, side dishes are my nemesis. I can figure out mains with no problem, and then I have to brainstorm for quite a while before the perfect side comes to me. Now, yes, we have our staples and our favorites, and even some meals that have to have the same things with it every single time (Seriously, these boys will riot if certain things aren't served together. Fish sticks must have mac n cheese. No substitutions.)

Many times when I find myself in this conundrum, egg noodles pop into my head...and then I begin to drool. See, they are one of my favorite things on the planet, can take on great flavor, are super easy  go with almost anything, and can live in the pantry forever.

That is exactly how this dish came to be. We were grilling out, I had a bag just calling my name, and I wanted something different. Then I remembered that Cajun Chicken Pasta and thought "Hey, I could take those basic flavors, leave out the protein and have a pretty killer side dish."

The sauce on these is much lighter than a thicker Alfredo. It lightly coats the noodles, without being too heavy. They tasted great with the chicken I served them with, but would be equally delicious with seafood or steak I think.

If you're like me and always on the hunt for new side dishes, be sure to add these to your "to make" list ASAP!

Creamy Cajun Noodles

1 lb. egg noodles, cooked and drained

3 TBS butter

1 c. heavy cream

1 c. half and half

1 small yellow onion, finely minced

1 1/2 tsp. garlic powder

3/4 c. chicken broth

2 1/2 TBS Cajun seasoning

Juice of 1 lemon 

1/3 c. grated Parmesan cheese

Salt and Pepper to taste

Dried Parsley

While noodles cook, in a medium sauce pan, melt butter over medium low heat. Saute onions with garlic powder until soft. Add chicken broth and scrape bottom of pan. Cook for 1-2 minutes. Slowly add cream, half and half, Cajun seasoning, lemon juice, salt and pepper. Bring to a boil and reduce heat to low. Add cheese and whisk to combine. Simmer for about 10 minutes, until slightly thickened. When noodles are cooked, add sauce and stir well. Garnish with dried parsley. *NOTE* This is NOT a thick sauce life Alfredo, it will be just thick enough to coat a spoon and lightly mix with noodles. 

Shared at Weekend Potluck

This Could Be Meat Free Monday

So many people are doing the whole "theme" meals every day of the week. Meat Free Monday, Taco Thursday, Pizza Friday...just to name a few. And if that works in your family, I say go for it. 

For me, while meal planning is a must, those certain constraints on days don't work. Sometimes our meal plans end up with a few of them here and there, but it isn't something I set out to do. For us, having the same theme on certain nights is almost like getting into a rut, and believe me, I find myself in enough food ruts on my own without planning them on purpose. But like I said, if it is something that works in your life, I am all for it. 

So today for a lot of you is Meat Free Monday, and I am here with something new and yummy that you could use. As long as you change one tiny thing. Swap out one can of soup. That's it. Do that and you are home! And maybe if you aren't all about following the rules exactly, that one little can of chicken soup would be okay...be a rebel! Rules were meant to be broken!

Either way, or whatever day of the week you decide to make this, you are getting a tasty casserole that is hearty and filling too. Perfect after a long day when you just want to sit down, eat and warm up because oh, by the way, it is still freezing outside. 

I hear from so many fans they would love to meal plan, but don't know where to start. If you fall into that group, maybe these theme days would be an easy way for you to begin. At least if you have a category to work with, you can come up with ideas easier. Meat Free Monday it is.

Creamy Vegetable Noodle Casserole

1 lb. egg noodles, cooked and drained

1 can cream of chicken soup

1 can cream of broccoli soup

1 1/2 c. milk

1 cup grated Parmesan cheese, divided

12 oz. frozen California blend vegetables, thawed

12 oz. frozen corn, thawed

2 tsp. garlic powder

2 TBS dried parsley

Salt and Pepper to taste

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl combine soups and milk. Add in rest of ingredients, reserving 1/4 cup Parmesan cheese. Stir well to combine. Transfer to baking dish. Sprinkle with remaining cheese. Cover with foil and bake for 45 minutes, or until heated through. 

 

Cravings

Oh the things I want to eat! That's right, the pregnancy cravings have set it, in full force! And while some of them I was expecting because they are the same things I couldn't get enough of when I was expecting Alex (Can you say Coney Dogs and Fresh Fruit?) others are a tad surprising.

Now, you all know I am a pasta lover. Can't get enough of the stuff. But this little guy (Yes, for those who haven't heard, we are having another BOY!!) has me wanting one specific kind....egg noodles! Seriously, can't get enough of them! I find myself planning meals around dishes I already make with them, and searching the net for new ways I can use them. And I have to do all of this while day dreaming about eating an entire container of strawberry frosting. Oh yeah...that's another one....

This recipes came to me because I was thinking about tuna noodle casserole. Yes, there are a ton of differing opinions out there about eating canned tuna while pregnant; and I am not about to get into all of them, but for me, a touch of it here and there is okay. So, when I started to plan my weekly menu and once again I found myself staring at the picture of this family favorite, I figured why not switch it up a bit? I could still have my egg noodles, but since we had just had tuna not too long before, leave that behind.

Imagine the flavors of a classic chicken noodle soup, but in a hearty, stick to your ribs, casserole..then you are on your way to understanding why this was an instant hit! Plus, I can't forget to mention how super simple too!

With another half of pregnancy yet to go, I am sure these cravings will change and probably even become more intense. Stay tuned to see what interesting things I come up with next!

Chicken Noodle Casserole

1 1/2 lbs. boneless chicken tenders

Olive Oil

1 (12 oz.) bag frozen mixed veggies, thawed

2 (10 3/4 oz.) cans cream of mushroom soup

1 c. milk

1 lb. egg noodles

Salt and Pepper to taste

Preheat oven to 350. Drizzle chicken with olive oil and season with salt and pepper. Roast in oven for 30 minutes or until juices run clear. Shred. In a large pot of boiling water, cook noodles to package directions. Drain well. Combine noodles, chicken, veggies, soup, milk, salt and pepper. Transfer to a greased 9 x 13 baking dish. Bake for 25-30 minutes until heated through. 

Birthday Supper

 I am a firm believer that everyone should be able to pick whatever he/she wants to eat on his/her birthday. Weather it means they have someone special cook a yummy dinner or go out to a favorite place, we all deserve that on our special day.

And every year on Mr. E's birthday I know exactly what he is going to request for me to make him his beef stroganoff.  Something from his childhood, his mom used to make, that to this day he still loves every bite. Now, I don't have the recipe she used, but years ago I found one that was very similar and simple for me...using one of my best friends in kitchen my crock pot.

 Oh, and it just so happens to be super economical too. It takes an inexpensive cut of beef like round steak and stretches it as far as possible, feeding your entire family on the cheap!

If you have a birthday coming up, be sure  you get exactly what you want for your special birthday supper. Or, if you know someone who loves stroganoff, maybe you could surprise them on their "day all about me" with a big plate of this!
  
Crock Pot Beef Stroganoff

2 lbs. round steak, cubed into 1/2 inch pieces

1 (6oz.) can sliced mushrooms, drained

1 medium white onion, chopped

1 envelope onion soup mix

1 (10 3/4 oz.) can cream of celery soup

1 (10 3/4 oz.) can cream of mushroom soup

1 c. sour cream

1 lb. wide egg noodles

2 TBS dried parsley

2 TBS butter

Salt and Pepper to taste

Combine beef, soups, onion, soup mix, mushrooms, salt and pepper in slow cooker. Stir well. Cook on LOW for 8 hours. Stir in sour cream and 1 TBS parsley. Reduce to warm. Cook noodles and drain well. Return to hot pan. Add butter, 1 TBS parsley, salt and pepper. Stir until butter melts. Serve beef mixture over noodles.

Shared at Weekend Potluck

The Extra In The Pantry

Go look in your pantry. Right now. I'll wait...

So, how many half used packages of pasta to you have? The extra elbow macaroni, penne, spaghetti and/or egg noodles? If you're like me, there are a few. Well, if one of them does happen to be egg noodles, then you've come to the right place to find out how to use them up.

Sure, when I cook with egg noodles, 9 times out of 10 the recipe calls for an entire 16 oz. bag. No leftovers. But every once in a while, there are some leftover and they usually sit in the cupboard for quite some time before I find a way to use them. Is that you too? Well, then this recipe is for you!

This amazingly delicious, super simple pasta supper does not take entire pound of pasta, making it the perfect use for those extras. Plus, you probably have many of the other ingredients on hand, making it budget friendly too.

The noodle/sour cream mixture makes a great first layer, with the seasoned meat layer being the perfect topping. You might be inclined to mix it all together, but restrain yourself! For whatever reason, it cooks just right this way, and tastes much better if everyone "mixes" on their plate!

Extra noodles in the pantry can mean a tasty meal tonight! So go looking and see what you've got on hand before you head to the grocery store! 

Cheesy Beef Noodle Bake

1 lb. ground beef

1 TBS vegetable oil

3 c. egg noodles

1 1/4 c. sour cream

1/2 c. Parmesan cheese

1 (14 oz.) can diced tomatoes

1 small yellow onion, finely chopped

1 red bell pepper, chopped

2 garlic cloves, minced

1 TBS tomato paste

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. parsley

1 c. shredded cheddar cheese

1 c. shredded Monterrey Jack cheese

Salt and Pepper to taste

Preheat oven to 425. Cook noodles until just al dente. Drain well. In a large skillet brown beef in oil over medium high heat. Add onion, garlic and red bell pepper. Season with salt and pepper. Cook until beef no longer pink and peppers are crisp tender. Stir in tomato paste, basil, oregano, parsley and diced tomatoes. Lower heat to low and cook until slightly thickened. When noodles are done, drain well. In a large bowl combine sour cream and Parmesan. Add noodles and mix well. Season with salt and pepper. Grease a 8 x 11 pan. Add noodle mixture. Pour meat mixture over top. Sprinkle with cheeses. Bake for 15-20 minutes until bubbly. Allow to stand 10 minutes before serving. 

Shared on The Country Cook May 1, 2015

Let Me Count The Ways

Egg Noodles. How I love thee. Let me count the ways...

What? You don't recite poetry to your food? Um, okay...awkward...

Well, I adore them. Can't get enough of them. Could eat them every single day.

To me, egg noodles are one of the most versatile and simple convenience foods out there. You can do almost anything with them, and they go with pretty much any protein, rounding out a meal perfectly.
Heck, you can just boil them and add a little butter, salt and pepper and your family will think you are a genius! Or add veggies for a one pot meal! Or add protein for even more punch. See...the possibilities are endless.

These are my latest creation. How? Easy. I wanted noodles. I had no idea what to make with them. I started throwing things into the pot until I achieved the flavor I was looking for. Sometimes recipe creation isn't as sexy as chefs/cooks would have you believe. But they are egg noodles. You would have to work pretty hard to screw them up.

If you are looking for a simple side dish for tonight's supper. Here you go. Or maybe a new dish for your Easter table??!! These would be so good with ham! Add your own favorite herbs and spices to make a whole new flavor profile! Have fun with it! Honestly? I think you could make a big batch on Sunday and eat them for lunch all week too! See, I told you they were versatile! 

Parmesan Herbed Noodles

1 lb. egg noodles

1/4 c. Parmesan cheese

4 TBS butter, softened

1 tsp. dried basil

1/4 tsp. dried thyme

3 tsp. dried parsley

Salt and Pepper to taste

Cook noodles according to package directions. Drain very well. Return to pot over warm heat. Add butter, cheese, herbs, salt and pepper. Stir well to combine. Serve with some extra herbs sprinkled on top. 

Shared on The Country Cook Mar. 27, 2015

Take A Gander Into The Pantry

Have you ever wandered into the kitchen, taken a gander into your pantry and found something that made you say to yourself "Um, how long as that been there?" If not, then my hats off to you, because it's been happening to me more and more lately. I'm assuming I've bought or been given items for recipes, and for whatever reason they weren't used. Either I changed my mind about the recipe I was creating, or a company was very generous and I was given extra. Then I put them in the pantry and move on. Well, recently it was time for me to go back, see what I have and create something to use it up.

This recipe was inspired by one simple can. A can of diced tomatoes with olive oil and basil. Well, okay, there were two cans, but of the same thing, so for story telling purposes, they count as one. Think diced tomatoes with an Italian twist. I've had them forever, and it was time for them to be put to good use. But how? I mean, you can do almost anything with diced tomatoes. They are great in the cold months when fresh ones just aren't an option. So, the brainstorming began. To be honest, the first thing that came to mind was a great bruschetta recipe. However, I was more in need of a hearty dinner, so my brain moved on.

Then I got to thinking about something else I knew I had sitting in the pantry. Egg noodles. I always have them on hand because they make a quick side dish in a pinch. And to be honest, I will find any reason to eat some warm buttered egg noodles. That's when the plan really started to come together.

I wish I could tell you this is a fantastic one pot meal, but it actually takes two. But the main part does come together in one skillet, so it's almost just as good. This meal is rustic, delicious and perfect after a long day.

I'm so glad I finally found a use for those two cans of tomatoes. Just in time too. Why? Because I bought two more so I could try out that bruschetta recipe I thought of. Time to get to cooking again!

Italian Skillet Chicken

over

Buttered Egg Noodles

3 large boneless chicken breasts, cut into bite sized pieces

2 can diced tomatoes, with garlic and olive oil, ONE can drained

1/4 c. chicken broth

8 oz. button mushrooms, thick sliced

1 small onion, diced

1 lg. extra wide egg noodles, cooked to package directions

5 TBS butter

3 TBS olive oil

1 TBS corn starch

1 1/2 TBS Italian seasoning

1 TBS dried parsley

Garlic powder, to taste

Salt and Pepper to taste

Parmesan cheese

Season chicken with salt, pepper and garlic powder, Allow to sit at room temperature about 15 minutes. In a large skillet melt 2 TBS butter. Add onions. Saute until almost tender. Add mushrooms and saute both until mushrooms are browned. Season with salt and pepper. Remove from skillet. Add olive oil. Add chicken. Do not move for 1-2 minutes to brown on first side. Continue cooking until chicken is almost cooked through. Add chicken broth and scrape bottom of pan to deglaze. Add mushrooms mixture and both cans tomatoes (1 with juice) to chicken. Mix well. Cook for 3-5 minutes. Carefully ladle out about 1/4 c. liquid. Add cornstarch to liquid and whisk well. Return to pan and bring to a boil. Reduce heat and simmer about 15 minutes until thickened. When pasta is cooked, drain well and return to hot pot. Add 3 TBS butter and parsley. Stir well. Serve chicken over egg noodles. Sprinkle with Parmesan cheese if desired.

Shared on The Country Cook Nov. 21, 2014

Chicken at Very Good Recipes

Woe is Monday

Yep, it's Monday. Ugh. I'm sorry,  I just can't excited about it. I really respect those out there who can have the outlook of  "Yay! It's another day! Jump up and make the best of it." I really, really do. And while I agree with the notion of the day will be as good as you make it; and your attitude is everything, when Monday morning rolls around I groan. The rest of the day is great. I am usually with my mom, having lunch and shopping, but those first moments after the alarm rings, I struggle. 

But the one part of Mondays I think we can all agree on, from the woeful to the cheerful, is that when the day is over, and supper time rolls around, we don't want or need anything complicated. We need simple. We need easy. We need yummy. We need to be eating as soon as possible so we can relax and unwind.

So what better day to share my newest one pot wonder than today??!! Yep, a meal that can cook entirely in one pan, on the stove, in about a half hour. Oh, and it just happens to be absolutely delicious too! Your family is going to be asking for this one again and again.

If you dread Monday mornings as much as I do, I'm glad I'm not alone. And if you also agree that Monday night supper must be as easy as possible, then you've come to the right place! Heck, this might even be supper tonight!

Spanish Noodle Skillet

From Taste of Home

1 lb. ground beef

1 (15 oz.) can diced tomatoes, undrained

1 medium white onion, chopped

1/2 tsp. garlic powder

2 tsp. dried parsley

1 1/4 c. water

1/4-1/3 c. chili sauce

12 oz. egg noodles

Salt and Pepper to taste

Preheat a large skillet or dutch oven over medium heat. Add ground beef and onion. Season with garlic powder, salt and pepper. Cook until no longer pink. Drain if necessary. Return to skillet. Add water, chili sauce to taste, tomatoes and egg noodles. Stir to combine. Reduce heat to low. Cover and cook, stirring often for 15-20 minutes until liquid is absorbed and noodles are cooked. Sprinkle with parsley before serving. 

Shared on The Country Cook Oct. 17, 2014

Spanish at Very Good Recipes

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee. 

Out The Door and On The Go {Indiana Family of Farmers}

Tis the season. No, not that one. Still have a few months before that. I'm talking about"back to school" season. Yep, the kids are back in the classroom, and if your family is anything like ours, that means your already busy schedule just doubled in activities; and hectic days are the name of the game. 

In that spirit, I've teamed up with my good friends at Indiana Family of Farmers to give you some great tips on affordable food options to accommodate your super busy life. Let's not forget, we as Americans spend less of our income on food than most other countries! Shocked? You can read more here. Oh, and worried about nutrition? Read my fantastic tips on finding healthy options at the grocery store here. 

So, in part three of our series, we wanted to help all of you feed your family on a budget when time is of the essence. I have a few that I think really help our family eat well without my wallet feeling it too much! 

1. Make Leftovers on Purpose  I will be the first to tell you leftovers aren't my favorite thing in the world. And I'm not one to serve them night after night until they are gone. However, I do purposely make more of dishes than what the 3 of us can eat. Why? Because they are great for lunches the next day. I don't mind eating something again for lunch, as long as I get something new for supper. Plus, come the weekend, when all of us are home for lunch, I have things ready to eat in the fridge. If you know a huge pan of pasta or casserole is too much for your family, don't half the recipe until you think about this option.

2. Pack Lunch For Work and/or School  I know many of you take the time to pack your kids' lunches for school, but if you have the change to take your lunch to work, do you? Sure it's so easy to hit the drive-thru, or go out with co-workers and enjoy an hour away from the office, but have you ever added up the amount of money you can spend doing so? Mr E. could eat lunch out every single day if he wanted to, but he chooses to pack one to save money. Or should I say, he chooses to have me pack one for him. So, when I am packing little man's school lunch I do the same for my big man. And this is a great use for those leftovers we were talking about earlier. I would say 4 days out of 5 per week, Mr E.'s lunch consists of things we ate the night before. When I still worked outside the home, I always packed my lunch, and saved going out to once, maybe twice a month for a treat. It really helped to save us money, and honestly was healthier too. 

3. Your Crock Pot Is Your Friend  If you aren't using the words "slow cooker and hectic day" in the same sentence, you are missing out. Do you fantasize about someone cooking the evening meal while you are at work, or busy running around through the day? It's not a dream. Your Crock Pot can do just that! Once you find some tasty, dependable recipes your family loves, you will wonder how you ever survived without it. Imagine coming home after a long day and having dinner almost or sometimes completely ready to eat. Heck, if you need a good place to start, the recipe I'm sharing today would be a great one! 

4. Do Prep Work Ahead of Time  No matter what the recipe is, see if there are steps you can do ahead of time, and split the work up, making it easier in the end. Chop veggies. Brown ground beef. Cook and and shred chicken. All of these are things you can do the night before, or if there is time, in the morning before you rush out the door. I do this in many of the recipes I make, and when dinner time rolls around and I'm dog tired, it doesn't seem so over whelming because some of the work is already done. 

5. It's Okay To Call It A Day  We are all going to have those days when the thought of going into the kitchen and cooking, even if it's just a frozen pizza, makes us want to cry. Don't feel bad. It's okay to say "I'm done" and reach for the take out menu, or even treat the family to a night out. We've all been there, and we will all be there again. Let yourself off the hook, and know nobody is judging you because probably half your neighbors are doing the exact same thing. But you can still try to look for budget friendly coupons or even places that offer "Kids Eat Free" specials when those nights come along. 

The recipe I'm sharing today is sure to become a classic the minute you make it, especially with the cooler fall months approaching. Talk about comfort food in a bowl! I actually made this last week when the little guy had come down with strep throat, and it was just what the doctor ordered. It's a great one to utilize some of those tips I mentioned above too. Cook the chicken the night before so you can throw it all together the next day before you leave. Then when you come home, all you left to do is add the noodles. Be sure to make the whole batch because the leftovers are only tastier the next day, and make great lunches! This is going to be something you find yourself making again and again, just like me! 

Crock Pot Chicken and Noodles

2.5 lbs. chicken tenders

Olive Oil 

2 c. chicken broth

1 (10 3/4 oz.) can cream of chicken soup

3 carrots, diced

1 medium white onion, diced

3 ribs celery, diced

3/4 c. frozen peas

24 oz. bag frozen egg noodles

Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken with olive oil and season with salt and pepper. Lay on baking sheet. Roast in oven for 30 minutes until juices run clear. Shred with two forks or using stand mixer. In slow cooker, combine shredded chicken, soup, chicken broth, onion, celery, carrots, and peas. Season with salt and pepper. Stir to combine. Cook on HIGH for 1 hour. Reduce heat to LOW and cook 5-6 hours. Increase heat back to high and add frozen noodles. Allow to cook just until noodles are done, about 30 minutes. Do NOT overcook, to avoid mushy noodles.

Shared on The Country Cook
Shared at Recipes That Crock 

Disclaimer: I was compensated for this post. All thoughts and opinions are my own. 

A Re-Do From Grammy

If you read this blog on a regular basis, you know one of my cooking idols who had the most influence on me was my dad's mother...my Grammy. Many of the recipes I've shared with you have originally been hers, and they are always hits! 

This one is something I first remember her making when I was a teenager, and also one of my earliest cooking memories as a newlywed. It's a great side dish with any meal, and something that can be on the table quickly after a long day.

Every time I've shared this on my Facebook page, I get many comments about it being of Polish origin. I have no idea, but it sounds reasonable. I also get many readers that say they also make it, but add in either smoked sausage or bacon. That sounds delicious, but in our family, if Grammy made it one way...you don't mess with it. If you do...you are liable to get a riot on your hands. So, while I think they are both great ideas, and encourage you to try them if you do too, I must stick to the original to ensure my safety! 

If you are always on the lookout for new side dishes, be sure to jot this one down. And if you're having ham for Easter, keep this in the back of your mind. Not so much for your holiday meal itself, but for the week after when you have all that leftover ham to eat. It goes amazingly well with ham. In fact, it's what I usually serve it with. So when you are on day number three of eating the extra ham, switch it up with this on the side!

I'm so thankful to have all these recipes from my Grammy to enjoy for years to come, pass down to more generations, and share with all of you!

Fried Cabbage and Noodles

1 lb. egg noodles, cooked according to package directions

1 medium head cabbage, chopped

1/4 c. vegetable oil

Salt and Pepper (lots of pepper)

While noodles are cooking, heat oil over medium high heat in a large skillet. Add cabbage. Season with salt and pepper. Saute, stirring often, until edges are golden brown, and cabbage has wilted down, about 15 minutes. When noodles are cooked, drain well. Add to skillet. Season with salt and pepper. Toss with cabbage to combine. Lower heat to medium. Saute until noodles are just starting to brown. 

Shared on The Country Cook April 11, 2014

 

Good-for-You Everyday Meals Day 2

Welcome to the 2nd day of Gooseberry Patch week here on EMM. All this week I'm featuring recipes from their fabulous new cookbook, Good-for-You Everyday Meals. (Yeah, is there a more appropriate title for the Everyday Mom to cook from??!!) Monday I shared a fantastic breakfast recipe with you; and today I've got hands down, one of the most delicious things I've put into my mouth in that last few months.

The second recipe that caught my eye while I was marking all the ones I wanted to try (which truthfully was pretty much every other page) was something I had heard of many times, but never tried, let alone cooked. But let's face it, if something has the word "mom's" in the title...it has to be good. And then, if it includes egg noodles...you're almost guaranteed a winner!

For those of you who don't know, chicken paprikash, is of Hungarian decent and one of their most popular stews; and seasoned with lots of red paprika. For me, I think a good way to describe it is a chicken version of stroganoff that has more veggies and a lighter sauce. Now, don't leave me comments telling me it's nothing like stroganoff, I'm just trying to come up with a way for those of you who have never heard of it, or seen it, to have a mental picture in your mind.

This recipe is the perfect weeknight supper because it cooks in one skillet; and is ready in almost no time at all. And even if you are only cooking for a few people, like our family of 3, be sure to make the entire recipe because the leftovers are totally amazing, and only taste better the next day...or the next! Head's up, the recipe below is the way it was published. Read my notes to see the slight changes I made for us.

Oh, and if you haven't heard yet, the great folks at Gooseberry Patch are giving you a chance to win a copy of Good-for-You Everyday Meals! Click here to see the giveaway details. And be sure to come back Friday to see my special week of features wrap up with yet another delicious dish!

Mom's Chicken Paprikash

Found on pg. 115 Submitted by Nancy Bogart, Euclid, OH

8 oz. wide egg noodles, uncooked

4 TBS butter, divided

1 onion, thinly sliced

1 green or red pepper, thinly sliced

2 TBS sweet paprika

2 cloves garlic, pressed

2 lbs. boneless, skinless chicken breast, cut into 2-inch cubes

1/2 tsp. salt

1/4 tsp. pepper

1 (14.5 oz.) can chicken broth

1 (14.5 oz.) can diced tomatoes

1 c. sour cream

Garnish: chopped fresh parsley

Cook egg noodles according to package directions; drain and set aside. Meanwhile, melt 2 TBS butter in Dutch oven over medium heat. Add onion, green or red pepper, paprika and garlic; saute' until onion is soft and aromatic. Remove onion mixture to a bowl; cover and keep warm. Melt remaining butter in pan. Add chicken, salt and pepper; cook until golden on all sides. Return onion mixture to pan; add broth and tomatoes with juice. Cover and cook about 20 minutes, until chicken juices run clear when pierced. Reduce heat to low. Stir in noodles and sour cream; warm through. Serve garnished with parsley. Makes 6 servings. *NOTE* I actually used boneless skinless chicken thighs, added much more salt and pepper, and 2 tsp. dried parsley, plus extra for garnish.

Shared on The Country Cook Mar. 7, 2014

Extra Egg Noodles

Before I get to the recipe today, I have to take a minute and send out a very special birthday wish. Today is your Everyday Mom's Mom's birthday! That's right, the most special lady in my life turns a young 57 today! If you have been lucky enough to meet my mom, you know just what a genuinely great person she is; and for those of you who haven't, take my word for it. You will never know a more kind, caring, loyal, and loving person. She is the type of person that will go out of her way not only to help someone in need, but just to put a smile on their face. She is truly my best friend, always there when I need her the most; and the one person on this Earth I strive to be more like with every breath I take. Happy Birthday Mom! We love you more than we could ever show you!! 

Okay, now onto the food! This recipe came about because of a very simple reason; and sometimes the inspiration doesn't have to be divine to end up with something absolutely delicious. I made this because I was hungry for lasagna and had an extra bag of egg noodles in the pantry. That's it. That was my brilliant brainstorm! Nothing fancy. Nothing to over think. I decided I wanted all the flavors of lasagna, but in a casserole form so I could use up that extra bag of noodles sitting in my pantry. 

While the inspiration might not have been anything special, this recipe definitely is. Oh. My. Goodness....it is yummmmmmyyyyy! Layers of noodles, cheese and meat sauce all come together in the most most perfect way, so each bite is absolutely scrumptious.

And talk about easy! Perfect for a busy weeknight when the process of making an actual lasagna just isn't in the cards. In fact, this could easily be made the night before, set in the fridge, and then baked off the next night, or even later in the week, for those of you who like to do make ahead meals on the weekends. And I'm guessing it would actually freeze quite well too. And be sure to make the entire recipe, because the leftovers only keep tasting better. And if you have a pot luck, this would be a huge crowd favorite, or if you're taking a meal to new parents...they will adore you for this one! 

Sometimes the best recipes come from the most simple of places. Sometimes staring at what you already have in the house and letting the ideas start to flow can result in something new that quickly becomes a family favorite or even signature dish!

Lasagna Casserole
1 lb. egg noodles
1 lb. ground beef
1/4 c. finely chopped onion
2 garlic cloves, minced
1 (26 oz.) jar spaghetti sauce
1 TBS Italian seasoning
1 (15 oz.) container ricotta cheese
1 c. sour cream
1/2 c. shredded Parmesan cheese
Salt and Pepper to taste
1 c. shredded mozzarella
Dried Oregano
Dried Parsley

Preheat oven to 350. Cook egg noodles according to package directions, to al dente. While they cook, in a large skillet brown beef, onions, garlic, salt and pepper until no longer pink. Drain if neccessary. Add spaghetti sauce and Italian seasoning. Stir well. Bring to a boil. Reduce heat and simmer on LOW until pasta is done. In a large bowl combine ricotta, sour cream, Parmesan, salt and pepper. Stir well. Set aside. When noodles are done, drain very well. Add to ricotta mixture and toss to coat. Grease a 9 x 13 pan. Spread half the noodle mixture in bottom. Top with half the sauce mixture. Repeat layers. Top with mozzarella cheese. Sprinkle with oregano and parsley. Cover with foil. Bake for 30 minutes. Remove foil and bake for 5 minutes more until cheese melted and golden brown.

Shared on The Country Cook Feb. 21, 2014

Casseroles at Very Good Recipes

A Blogger's Craving

Well, it's January 3rd people. It's all over for another year. If you're like me and this time of the year is a little depressing, believe me, I know how you feel. For a couple weeks post holidays I'm always in a little bit of a funk. I can't help it. I feel like there is nothing to look forward to. Which, I yes I know, is completely ridiculous, but with the dark cold days, my mood isn't always the best. However, it's a new year, and we had a fantastic Christmas, so I'm going to look on the bright side and be happy this is my first post of 2014, and it's a great one!

Many times on this blog, you read that recipes hit our table because of requests from everyone from my husband, to my son, to my dad, to my mom! But today, I've got a dish for you that is all about me! This meal came to be because of one simple thing. I was craving artichokes and needed to find way to include them in a meal to satisfy said craving.

If you love artichokes too, this dish is for you. If you love mushrooms, this dish is for you. If you love pasta in cream sauce, this dish is for you. If you love chicken...well, you get the picture. This is one of those dinners you're family will be so impressed with (heck, it's even nice enough to entertain with) but truly isn't that hard at all. It can feed a crowd too, which is a great way to make not so cheap ingredients like chicken and artichokes stretch a little farther.

My cravings don't always get the same attention as my loved ones; and that is okay with me. It's my job to makes sure their stomachs are full, and taste buds are satisfied. But sometimes a girl just has to treat herself, and listen to her inner foodie too. Especially when a little bit of seasonal depression has set in, and food is one of the few comforting things around!

Chicken, Artichoke and Mushroom Egg Noodles
1. 5 lbs. chicken tenders, cut into large chunks
4 TBS olive oil, divided
1 lb. egg noodles
8 oz. button mushrooms, sliced
1 (14 oz.) can artichoke hearts, drained well and chopped
2 c. heavy cream
3 garlic cloves, minced
4 TBS butter, divided
1 TBS flour
4 TBS dried parsley, divided
2 tsp. dried thyme
Salt and Pepper to taste

Bring a large pot of water to boil. Meanwhile, in a large skillet, heat 2 TBS olive oil on medium-high heat. Add chicken and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove and wipe out skillet if necessary. Add 2 TBS olive oil and bring back up to heat. Add mushrooms and garlic. Cook until mushrooms are brown, about 5 minutes. Season with salt and pepper. Add artichokes and continue cooking for 2 minutes. Add 1 TBS butter. Allow to melt. Sprinkle with flour and cook for 1 minute. Add Add cream. Bring to a boil. Reduce heat and allow to simmer about 10 minutes until slightly thickened. (Should coat the back of a spoon.) Add thyme and 2 TBS parsley. Return chicken to pan and stir to combine. Keep warm. When noodles are cooked, drain well and return to hot pot. Add 3 TBS butter, 2 TBS parsley, salt and pepper. Stir well. To serve top noodles with chicken sauce and garnish with more parsley if desired.

Artichokes at Very Good Recipes

Back To Back Comparison

A couple days ago I featured my Mom's Goulash, the recipe I had grown up with, and now make for my family regularly. It's simple, tasty and a perfect weeknight supper. And until recent years, it was the only version I knew; but as my culinary knowledge and experiences have expanded, I have discovered there are many different versions of this classic, and today I'm sharing another, that is nothing like the first, but just as yummy, in different ways!

When I first came across this recipe, two things caught my eye. Goulash and Crock Pot. My brain immediately went to that stand by recipe I've used for years and I thought "Oh yeah, I bet you could do that in the slow cooker, making it even easier." Then I went on to read the recipe and realized it was very different than what I was picturing.

According to Wikipedia, "Goulash is a soup or stew of meat, noodles and vegetables, seasoned with paprika and other spices, originating from Hungary."  Um, okay, so I guess this is actually closer to a traditional goulash than what I've been calling goulash all these years.

However, in the same article on Wikipedia, it mentions "American Goulash, mentioned in cookbooks dating back to 1914, consists of ground meat, elbow macaroni, and tomatoes in some form." Ah, okay now I see what happened. Someone way back when decided to Americanize a recipe, and a new, very different version was born.

This actually reminds me of another dish that is popular in our house, because it's Mr. Everyday's favorite, Beef Stroganoff, but the addition of tomatoes makes is a very different flavor profile. This is the perfect weeknight supper. Prepare it in the morning before work. Set it and forget it. When you get home, you'll have some noodles to cook and sour cream to stir into the beef mixture. Supper can literally be on the table in about 20 minutes! And the beef? Oh my. So tender. So flavorful. And the sauce over the noodles...YUM!

However you choose to eat your goulash, rather it be a more traditional way, or a more American version, it's a delicious family friendly dish. And nothing says one way is the best way. Personally, I like having different versions of something familiar. It prevent the meal rut we all seem to find now and again.

Crock Pot Hungarian Goulash From Taste of Home
2 lbs. round steak, cut into 1-inch cubes
1 medium white onion, thinly sliced
2 TBS flour
1 1/2 tsp. paprika
1 tsp. garlic salt
1/2 tsp. pepper
1 bay leaf
1 (14.5 oz) can diced tomatoes, with juice
8 oz. sour cream
1 lb. egg noodles
2 TBS butter
2 TBS dried parsley

Place beef and onions in bottom of slow cooker. In a small bowl combine flour, paprika, garlic salt, and pepper. Mix well. Sprinkle over meat and onions. Stir to coat. Add tomatoes. Stir to combine. Add bay leaf. Cook on LOW 8-10 hours until meat is tender. Just before serving, boil egg noodles according to package directions. Drain and return to hot pot. Stir in butter and parsley. Add sour cream to beef mixture and stir well. Serve beef over hot egg noodles. Garnish with extra parsley.

Shared on The Country Cook Sept. 6, 2013

Crock Pot at Very Good Recipes