Game Day Coincidence

When I tested this recipe a few weeks ago, I had no idea how the stars would align for the timing of it being posted; but the stars aligned and here we are. 

It's Super Bowl Sunday and by the time we go to bed tonight, either the Kansas City Chiefs or the Philadelphia Eagles will have another Vince Lombardy Trophy to add to their case. 

How ironic is it then that this week's new recipe is a simple one pot pasta supper inspired by one of America's favorite sandwiches, the Philly Cheesesteak? 

Are you drooling yet? All the flavors in that beloved sandwich from Philadelphia, but in a pasta supper that is on the table in about 30 minutes and only leaves one skillet behind. 

No matter who you're rooting for in today's game, we can all cheer for an easy weeknight meal that is budget-friendly but packed with flavor! 

What Is A Philly Cheesesteak 

If you've never had one, let's start there. A Philadelphia Cheesesteak sandwich is made with thinly sliced beef, stuffed into a long hoagie roll and then topped with ooey gooey melted cheese.  There is some debate on which cheese is best, but Cheez Whiz and provolone are the most popular. Many people enjoy sauteed peppers, onions and even mushrooms on theirs. 

What Kind Of Pasta For Philly Cheesesteak Pasta Skillet

You can use any short cut pasta you have on hand: elbows, shells, rotini, or cavatini. I don't recommend bowties for this since they tend to fall apart too easily. 

What Kind Of Cheese for Philly Cheesesteak Pasta Skillet

I had to include some provolone to keep is traditional, and would definitely use it. Instead of the Italian blend, you could use mozzarella or even white cheddar. 

 

 

Philly Cheesesteak Pasta Skillet

1 lb. ground beef

2 cups rotini pasta

1 green bell pepper, finely chopped

1 medium yellow onion, finely chopped

2 tsp. minced garlic

3 TBS flour

3 TBS Worcestershire sauce

1 TBS ketchup

1 cup milk

3 cups beef broth

8 slices provolone cheese, chopped

1 cup shredded Italian blend cheese

Salt and pepper, to taste

Dried parsley, for garnish

In a large skillet, brown beef with onion, garlic and green pepper. Drain if necessary. Stir in flour and cook 2 minutes. In a small bowl, whisk together Worcestershire sauce and ketchup. Add to skillet and stir well, scraping bottom of pan. Slowly pour in beef broth and milk, mixing well. Bring to a boil. Add pasta and stir. Reduce heat and partially cover. Cook 15-18 minutes until pasta tender. Season with salt and pepper. Add provolone cheese and half Italian cheese. Stir constantly until cheese is melted. Top with remaining Italian cheese, remove from heat and cover. Let sit until cheese has melted. Sprinkle with dried parsley and serve.

Inspired by I Wash You Dry

 

Best Tips

Ground turkey could be swapped for the ground beef.

Chop the provolone in small pieces so they melt easily.

When stirring in the cheeses, use a figure 8 motion for even melting.

Use any short cut pasta you want. I think elbows and shells would work well.

Green bell pepper is most traditional, but red would be delicious too.

Add some sauteed mushrooms for even more flavor.

 

More Pasta Recipes To Try Next

Sheet Pan Macaroni & Cheese  

Cafeteria Noodles 

Easy Baked Ziti  

Spinach & Mushroom Tortellini Bake  

Cheese Tortellini Alfredo 

Retro Hamburger Casserole  

Copycat Olive Garden Fettuccine Alfredo

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 

One Skillet Brings Chilhood Memories

 Did your mom make Hamburger Helper when you were a kid? Mine definitely did! I remember helping her choose which kind we would get at the store. It was a quick, simple meal for a working mom and she never got any complaints from my dad and I. 

Funny story though- she was forbidden from making Tuna Helper because when they were first married and still learning to cook...she made that one a lot...according to dad A LOT...so yeah he got a little burned out on it. To this day, and they have been married for almost 43 years...it's never showed up in the house again. 

I will admit, when the boxes of this convenience meal go on salt for $1 or less, I will grab a couple to keep in the pantry. No shaming! There are great to have on hand when I'm testing new recipes for all of you...and it turns into a disaster! When the experiment ends up in the trash...it's so nice to know I can reach into the back of the cupboard and still feed the family. 

If you enjoyed the boxed variety growing up, but want to stay away from the processed foods, this homemade version will knock your socks off! This was one of those meals I made that immediately got rave reviews and I was promptly told to make again. 

The best part? Just like the boxed mix, this is a one pan supper! Everything cooks in one large skillet, can be on the table in about 30 minutes, and you have less clean up! I love pairing it with a fresh garden salad or a steamed veggie on the side for a complete meal. 

You just might have everything you need to make this in the kitchen right now! Simple ingredients lead to the flavors you will remember from when you were a kid. Be sure to read my note about the pasta to meat ratio too. This is how we like it, but I have some tips if you feel like your family would enjoy it with more/less pasta or meat. 

I am not one to shame anyone for taking some help from the store and convenience foods. You want to use something from a box or the frozen food aisle? Go for it. We all need to make dinner time a little less stressful, and using those things once in a while isn't an issue in my kitchen. But I also love finding ways to make the ones we enjoy with fresh ingredients that I control so I can feel just a little bit better about my big bowl of creamy pasta in front of me! 

Homemade Hamburger Helper

1 lb. ground beef

1 lb. elbow macaroni

1 (32 oz.) box beef broth

1 TBS ketchup

1 tsp. yellow mustard

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. seasoning salt

1 c. sour cream

1 c. shredded sharp cheddar cheese

Dried Parsley

Salt and Pepper

 In a large skillet, over medium high heat, brown beef and drain if necessary. In a small bowl whisk together ketchup, mustard, garlic powder, onion powder, seasoning salt, salt and pepper. Add to beef and stir well. Add beef broth, scraping bottom of skillet. Add macaroni and stir well. Cover and bring to a boil. Reduce heat and simmer for 10-12 minutes until macaroni is cooked. Remove from heat and stir in sour cream until smooth and creamy. Put skillet back over low heat. Stir in cheese until melted. Garnish with dried parsley. *NOTE* We like this ratio of beef to pasta. If you want less macaroni, only use half the box. Or if you want more beef, use 1 1/2 lb. with the whole box of pasta. If it's too thick when finished, or sits a while, add a little extra beef broth to make it creamier. 

 

 

Shared at Weekend Potluck

 

No Peeking

I love when a recipe is so similar to something we already love I can feel pretty confident it will be a success, but still different enough I don't feel like I am falling into a meal rut.

I have been making my Grammy's Chicken on Rice Casserole for years, and it is not only a tried and true one pan wonder, it is a favorite we look forward to every time.

So when a friend gave me a recipe her family had been raving about, and I saw it was pretty much the same concept with a few different flavors, I just had to try it.

Now, usually when a recipe says not to look while cooking, I totally ignore it. I look. I peek. I can't help myself. I guess I am just a rebel like that. But not this time. I followed the directions, and did not open that oven door until the timer buzzed!

It's very important you do the same. With the rice cooking, any change in temperature (like when you open the oven door) can cause it to not cook evenly, or be underdone altogether.

If you're looking for more one pot/pan wonders, make sure this one goes to the top of the list. It has huge amounts of flavor, with only a little effort, which is a win win! Just remember, NO peeking!

No Peek Chicken

2 lbs. boneless chicken tenders

2 c. long grain rice

1 can cream of mushroom soup

1 can cream of celery soup

1 c. water

1 TBS dried parsley, extra for garnish

1 envelope onion soup mix

Garlic Powder

Salt and Pepper, to taste

Preheat oven to 350. Grease a 9x13 baking dish. In a large bowl combine water, soups, rice, salt, pepper and parsley. Stir well to combine. Transfer to baking dish. Lay chicken on top. Season with garlic powder, salt and pepper. Sprinkle with onion soup mix. Cover with foil and bake for 1 hour 15 minutes until rice is tender. Garnish with extra parsley and stir rice before serving. *NOTES* My package of chicken had 12 pieces in it. For extra flavor, swap out the water for broth or stock!

Shared at Weekend Potluck 
Shared at Meal Plan Monday

Max Time

It's no secret that since our baby Max joined our family, the blog has suffered. New recipes aren't really on the top of my priority list. Some days I barely have time to throw some frozen fish sticks in the oven, let alone test a new recipe, play around with it, photograph it and blog it. This little cutie pie keeps me way too busy.

I'm not complaining. See, when I started blogging it was because Alex was getting older and didn't need me as much, so I needed an outlet. A way to contribute to our family and keep me busy. Those needs haven't went away, they have just shifted to the back burner so to speak because for the last 12 months my time has been Max's. And honestly, I don't see it changing any time soon.

This little guy turned 1 on the 11th, and I can't believe an entire year has gone by. The craziness of having a newborn and tiny infant is gone, but it's been replaced with the whirlwind of having a walking, talking, and yes most of the time, running toddler who doesn't let me get much rest.

But that's my job. Him and his big brother. My life revolves around them. My schedule is set to theirs. My days are planned with them in mind every single minute. I am mom and I wouldn't trade that for anything in this world.

But every once in awhile, the stars will align and I can try something new in the kitchen. I will have the time to test a dish I've been cooking in my mind. (I still develop recipes....in my head...usually when I'm giving Max a bottle or rocking him!)

That's what happened last week with this meal. I had been given some beautiful green bell peppers from a friend's garden and I was craving stuffed peppers. And even though I have a super simple recipe for them, they still take over an hour to cook. I wasn't going to have that kind of time, so I wanted to find a way to have the same flavors, in the time Max allowed me. 

A one skillet meal that can be on the table in about 30 minutes....every busy mom's (or dad's) dream! Both of my big boys said this was one of the best things I had made in a long time. (Yeah, I think they are noticing the dinner rut around here too!) I have to agree. It was not only easy, but super delicious.

Max is still occupying most of my time, and I thank God for that every day. But maybe now in his second year I can find time to try a few more new recipes...we can hope!

 Stuffed Pepper Skillet

1 TBS vegetable oil

1 lb. ground beef

2 green bell peppers, diced

1 ( 4 oz.) can diced green chilies, undrained

2 (14 oz.) cans diced tomatoes, undrained

1 cup beef broth

1 1/2 cups instant rice

1/2 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. dried roasted garlic*

1 cup Mexican style shredded cheese

Salt and Pepper to taste

Fresh Cilantro Leaves, for garnish

In a large skillet over medium high heat oil. Saute beef and peppers until brown and tender. Drain any excess fat. Add seasonings. Stir to combine. Add broth, tomatoes, chilies and rice. Stir. Bring to a boil. Reduce heat to medium low, cover and cook until rice is tender, about 10 minutes. Reduce heat to low. Add cheese. Cover until cheese is melted, about 3 minutes. Garnish with cilantro. *NOTE* Regular garlic powder would work fine too. If you want to use fresh, about 2 cloves. 

Shared at Meal Plan Monday

Shared at Weekend Potluck

Recipe Inspired By Damn Delicious

Pork in the New Year

Do you have any traditions when it comes to food on New Year's Day? Black Eyed Peas or Collard Greens maybe? My grandma always served pork and cabbage to begin a new year, and while I might not do it every year, or even on the exact day, every time the calendar flips to January 1st, I think about ways I can keep the tradition alive.

We love any and all Asian food. We can't get enough. I would venture a guess and say it is the cuisine we eat the most of in this house. But let's face it, sometimes it can be a tad less than healthy. Now, yes I do pride myself on being able to make take-out favorites in my own kitchen and leave out all the "extra" ingredients that might come in the little white box, so that does help.

If you are trying to lighten things up in 2016, and love egg rolls, this is going to quickly become a go-to in your meal rotation. All the same flavors, and textures, but no fried wrapper. Yep, all the yummy inside stuff, in a simple to make, one skillet dinner. Oh, did I forget to mention that? Not only are you getting a meal that is a tad healthier, but yes, it is also a one pot wonder!

If your new Year foodie resolutions include finding ways to make your favorites a little more guilt-free; or if you are determined to make dinner as stress-free as possible, this should definitely be your first new recipe of 2016!

Pork Egg Roll Skillet

1 1/2 lbs. ground pork*

8 oz. white button mushrooms, sliced

1 (14 oz.) bag coleslaw mix

1/4 c. soy sauce

2 tsp. Asian ginger garlic spice blend*

Chopped green onions

Salt and Pepper to taste

In a large skillet brown pork. Season with salt and pepper. When browned, add mushrooms, coleslaw mix and Asian seasoning. Cook and stir over medium heat until mushrooms browned. Add soy sauce. Stir to combine. Let cook a few minutes to reduce. Garnish with green onions before serving. *NOTE* You don't want sausage for this. You want ground pork, usually near the pork chops. You could also use ground chicken. The spice blend I use is found on the regular spice aisle in the grocery store. I like the Simply Asia brand.  

From Edesia's Notebook

After the Turkey

Happy November! We are officially two days in...are you dreaming about turkey, stuffing, and gravy yet? If not, you're missing out because I'm drooling just typing that!

I can't help it. As soon as the costumes and candy are put away for another year, I move right into Thanksgiving mode. Okay, I can't lie, in my heart, I'm already singing Christmas Carols, but I do try to enjoy each holiday as they come. And with this food blogging gig, it's important I plan ahead so I can share as many ideas with all of you as I can before the big day.

This one isn't actually for your holiday feast, I created it thinking more about those days after Turkey Day. Sure, for the first couple leftovers are the name of the game. From sandwiches to soups to any other way we can find to use all that turkey, it is a tradition. But on about day  four, I know many of you will be craving something else, vowing not to eat another bite of turkey until November 2016...or at least until Christmas!

I am sharing this super simple, one pot meal, in the spirit of 1. leftover holiday guests you have to feed 2. the need for something other than bird and 3. a meal that will come together quickly on those upcoming days when you're out holiday shopping and completely exhausted come dinner time. It will work for any or all of them!

We are chili lovers, but my boys can not eat a bowl of it without adding some macaroni to it. Me? Not so much. But I always make sure I have some for them, and this is based on the same idea. Chili. Macaroni. Meat. Beans. Cheese. All the same flavors in a hearty, goulash with a kick, type of dinner.

Plan that Thanksgiving menu, but remember to include some ideas for the aftermath when the family is begging for something other than turkey!

One Skillet Chili Mac

1 lb. ground beef

1 small yellow onion, chopped

1 (14 oz.) can diced tomatoes, undrained

1 (8 oz.) can tomato sauce

1 c. extra large elbow macaroni

1 (4 oz.) can diced green chilies

1 (15 oz.) can light red kidney beans, rinsed and drained

2 tsp. chili powder

1/2 tsp. garlic salt

1/2 c. shredded Mexican style cheese

Salt and Pepper to taste

Dried chives

In a large skillet brown beef and onion over medium heat. Drain if necessary. Add tomatoes, beans, chilies, tomato sauce, chili powder and garlic salt. Stir to combine. Add macaroni. Stir. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes until macaroni tender. Turn off heat. Sprinkle with cheese. Replace lid until cheese melts. Garnish with chives.

Shared at Weekend Potluck

Gnocchi... "Gnot" So Hard

Ha! Did you like that play on words there? I couldn't help myself. I guess a good place to start with this post is to ask "Have you had gnocchi before?" And for those of you shaking your heads "no" right now, I will explain.

Gnocchi (pronounced NO-KEY), are soft dough dumplings, usually made from potato, from Italy. Now, you know I am a sucker for all Italian food, so it shouldn't come as a shock that the first time I tried gnocchi I was instantly hooked.

Yes, you can make gnocchi from scratch, at home, but like so many other things in today's world there are time saving options in your regular grocery store. Something you used to have to go to a specialty store for, is on the shelf, next to the other dry pastas. (A side note though--if you have leftover mashed potatoes, especially at the holiday times, this is a great use for them!)

I even found my packages at Aldi, so if they have them, I would think most other stores would too! The ones I used were pre-cooked, so all I had to do was cook them until they were tender. But don't expect them to by hard like a dry pasta. Even though they are already cooked, they are still soft and dumpling like.

I love the flavor combo of white beans and spinach; and they make this an extra hearty dish. This is rustic food perfect to come home too after a long, maybe chilly, fall day when all you want is a meal that will satisfy you without a lot of prep work.

If you've never tried gnocchi at home, I encourage you to. After all, this was my first time making them in my kitchen, and look how fantastic they turned out!

Gnocchi with Spinach & Beans

 2 (16 oz.) packages potato gnocchi, cooked according to package directions

2 (14 oz.) cans Italian diced tomatoes, with juice

2 (14 oz.) cans cannellini beans, rinsed and drained

1 (6oz.) bag fresh spinach

3 TBS butter

1 small white onion, chopped

2 cloves garlic, minced

1/2 c. shredded mozzarella cheese

3 TBS grated Parmesan cheese

Salt and Pepper to taste

In a large skillet heat 2 TBS butter over medium high heat. Add butter, onion and garlic. Stir and cook until tender, about 5-7 minutes. Add 1 TBS butter and gnocchi. Saute until browned on all sides, another 5 minutes, stirring constantly. Add tomatoes, beans and spinach. Stir to combine. (You might have to add the spinach in batches) Cook until spinach is tender and cooked down. Season with salt and pepper. Add cheeses, cover and remove from heat, sitting for about 5 minutes until cheese has melted. 

Recipe Inspired by Taste of Home

Shared at Weekend Potluck

Disclaimer: As a Field Editor for Taste of Home, I share this recipe as a volunteer, not a paid employee. 

Getting Excited Again

Do you have loose your craving for something? Like you plan a meal, and when it comes time to cook it, there is absolutely nothing that sounds appetizing about it anymore? Even if it is something you've good before, for some reason, at that moment in time, you would do anything not to eat it? That is exactly what happened to me last week.

I had a "regular" dish in our house on the menu, and when supper time rolled around, the thought of stepping into the kitchen and actually preparing it didn't exactly make me want to jump out of my recliner. So, I started thinking about what I could do to make it a bit more exciting. Why not add some spice? Not too much. Ya'll know how wimpy my tongue is, but enough to get my taste buds enthusiastic!

This comes together in almost no time, and while yes, you do need a bowl and a pan to make it, it's still pretty close to a one pot wonder, for those super busy nights we all seem to have too many of.

The amount of Cajun seasoning was just enough for us, some heat, but not too much. But if you are worried about it, start out with 1-2 tablespoons, and then taste it before adding more.

If you need a simple supper that doesn't taste simple, this needs to be on your menu soon. If you have a dish you've made forever, and need to get excited about it again, brainstorm and see what you can do!

Sausage, Potato & Pepper Bake

1 lb. polish sausage, sliced on a bias
2 green bell peppers, sliced
5 medium potatoes, cubed
1 (10 oz.) jar banana pepper slices, drained
3 TBS olive oil
3 TBS Cajun seasoning
Salt and Pepper to taste

Preheat oven to 400. Combine all ingredients in a large bowl. Toss well to coat. Transfer to a large, greased baking pan. Bake for 30-45 minutes until potatoes are tender.

Shared at Weekend Potluck

Do I Have to Cook?

There is a little myth about food bloggers that I believe it's time to debunk. See, we are just like all of you. As much as we love being in the kitchen, as much as we love cooking, as much as we love what we do, there are days when quite simply, the thought of cooking makes us want to cry. 

Whether is be because of exhaustion, a busy schedule, or pure laziness, there are times when if we could either pay someone to come cook for us, or afford to go out, we would. But alas, when this mood hits me, 9 times out of 10 I gather the will and head into the kitchen. Sure there are times when I allow the mood to overtake me and totally flake out, but most of the time I overcome. 

Last week when this dilemma hit me, it was after a long, HOT day when the only thing I wanted to do was sit in my comfy chair, enjoy the AC and "veg" so to speak. I racked my brain on how I could get out of cooking, but no good solution came to mind, so there I was standing over the stove. 

But the story has a happy ending. Why? Because this is what I was cooking, and seriously, it was a no effort type of meal. Open cans, dump. Chop a few veggies. Brown beef. Stir. Cook. The end. It is that easy! A one pot wonder that can be on the table in about 30 minutes and your family will love. My boys couldn't get enough of this. There were second and third helpings that night. 

The next time the urge to skip cooking hits you, don't feel bad. Even us "professionals" feel that way time to time. But maybe, just maybe, you can find the will to do it anyway, and make this. Or, call for pizza...yeah, we've done that too!

Taco Rice Skillet

1 lb. ground beef

1 1/2 c. long grain white rice

1 (14 oz.) can diced tomatoes, undrained

1 (4 oz.) can diced green chilies, undrained

1 (15 oz.) can black beans, rinsed and drained

1 red bell pepper, chopped

1 medium white onion, chopped 

1 c. salsa

1 c. water

1 c. beef broth

1 tsp. garlic powder

1 tsp.chili powder

1 tsp. paprika

2 tsp. cumin

1 c. shredded taco blend cheese

1 green onion, chopped

Salt and Pepper, to taste

In a large skillet, brown beef with peppers and onions. When cooked, add tomatoes, chilies, beans, salsa, water and broth. Stir well. Add garlic powder, chili powder, paprika, cumin, salt and pepper. Stir again. Add rice. Stir to combine. Bring to a boil. Reduce heat to low, cover and cook for 20-25 minutes, stirring occasionally, until rice is tender. Remove from heat, sprinkle with cheese. Return lid until cheese melts. Garnish with onions.

Shared at Weekend Potluck

 


Recipe Inspired By Sweet C's Designs

A Meaty Addtion

If you are a long time reader of EMM, you've probably seen my recipe for Fried Cabbage and Noodles a hundred times, especially if you follow me on Facebook too. It's one of those recipes that is not only a family favorite, but always a hit with my fans too. And so many of you have commented that you make it, but add meat, I thought it was about time I tried it too, sort of.

For us, the cabbage and noodles are a side dish we always look forward to eating. From the first time my Grammy made them, now through three generations, they are a classic. So, while I agree meat would taste great with them, I just couldn't do it. I had to find a way to make something new without changing the classic too much. It's just how my brain works.

I got to thinking about how much we love sausage and sauerkraut, so I decided to simply do cabbage and sausage instead...same idea, different application. Plus, I figured I'd leave out the noodles to change up the flavor just a bit. And this way, without the extra step of boiling pasta, I could call it a one pot meal! But if you love my original recipe and simply want to add the meat, go right ahead. I'm sure it would be delish!

This is one of those meals you can throw together in almost no time at the end of a long day. And if you have to stop at the store for ingredients, there are probably only 2 you don't have on hand, so express land here you come!

One Skillet Fried Cabbage and Sausage

1 large head cabbage, chopped
2 (12 oz.) packages smoked sausage, sliced on a bias
3-4 TBS vegetable oil
Salt and Pepper to taste

Heat large skillet over medium heat. Place sausage in an cook until browned on all sides, about 7 minutes. Remove from skillet to a paper towel lined plate. Depending on how much fat the sausage renders out, add vegetable oil to skillet and increase heat to medium high. Add cabbage and saute until well browned and tender. Season with salt and pepper. Remove cabbage with slotted spoon to serving platter. Add sausage on top, or mix in, either is yummy! *NOTE* We like this seasoned simply, but I think it would be great with garlic powder or even Cajun seasoning too. Also, I would have loved to fry up some thinly sliced white onion with this but Mr. E can't do the onions. But I think the flavors would be really nice.

Shared on The Country Cook Jan. 16, 2015

Cabbage at Very Good Recipes

More One Pot Meals

Less than a week people! That's right! There are only 6 days until Christmas. Are you feeling stressed yet? I know so many who are still trying to get their shopping done, the cards mailed, everything wrapped, and still keep up with day to day responsibilities as well. If this describes you, how about a simple meal that can be on the table in about 30 minutes and feed that hungry crowd? Will that help take just a little of that stress away?

One pot meals are never more welcomed than during the busiest times of the years, and no matter how hard we try to avoid it, Christmas time is one of those. Rather it be working extra hours to assure the time off for the holiday, running here and there finishing that last minute shopping, Christmas pageants and school programs...whatever it is consuming your evenings, a simple, delicious meal can be one thing you look forward to.

Plus, let's not forget many of us have those holiday house guests we need to feed more than just the big holiday meal. Extra mouths to feed for multiple days can put a strain on the budget, but with this dish you can stretch a buck and satisfy many hungry souls at the same time.

If you can't imagine with this is like, thing goulash on steroids. Goulash with extra "stuff" that takes it to a whole new level. And don't turn your nose up at the spinach because it makes this dish! We love spinach and I really enjoy it's flavor when pared with both sausage and beans.

Give yourself a break tonight with this scrumptious, simple meal that is full of flavor, but easy on effort. Plus, it's pretty on the plate too!

Sausage and White Bean Ragu

Inspired by Basilmomma

2 small yellow onions

4 garlic cloves

2 TBS olive oil

1/2 lb. ground beef

1 lb. bulk pork sausage

2 ( 14 oz.) cans chicken broth

1 (15 oz.) can cannellini beans, rinsed and drained

2 (15 oz.) cans petite diced tomatoes, undrained

2 heaping cups fresh spinach

2 TBS dried basil

2 tsp. dried oregano

1/4 tsp. red pepper flake

1/3 c. shredded Parmesan cheese

1 lb. elbow macaroni

Salt and Pepper to taste

Place onion and garlic in food processor and pulse until extra fine. Heat oil in dutch oven over medium-high heat. Add onion mixture to oil and cook about 2 minutes until tender. Add beef and pork. Continue to cook until meats are browned, about 10 minutes. Drain if necessary. Add beans, broth, tomatoes, basil, oregano, red pepper flakes, salt and pepper. Stir well. Reduce heat to medium. Simmer for 15 minutes until flavors develop. Add macaroni. Stir well to combine. Cook another 10-15 minutes until macaroni is tender. Add spinach, in batches and allow to wilt. Add cheese. Stir and serve. Sprinkle with extra cheese if desired.

Shared on The Country Cook Dec. 19, 2014