Smaller Holiday {A Post for Earth Fare}

All of your family members gathered around a huge table of food. House guests filling your home from December 20th until after the New Year. Holidays spent with those whom you love most in the world. For many of us, these are the images that come to mind when we think about Christmas...even if it isn't the reality. Sure, we would all love to be with every single family member at some point over the holiday season, but for most of us, it just isn't practical.

Many of our families are spread all over the country, and getting everyone in the same place to celebrate can't happen. I know many families who will only have a few people at their Christmas table. In fact, mine is kind of like that. We spend Christmas Day with my parents, just the 3 of us. So that makes 5. It is normal for us, and our little group is perfect to us, but so many out there will have that or even less. Now, for us, we still make a huge spread, but if you aren't in the mood to roast a 15 pound turkey for just a few people, I think this would be an incredibly delicious alternative.

There were a few years when it was just my mom, dad and I, and we had a roast chicken on our table. About 4 pounds, just enough for the three of us, but juicy, flavorful and just as festive. If only mom would have had a Crock Pot. She could have done this instead, and totally cut down on the stress of "If the chicken cooks at this temp, but this ____ cooks at that temp, how do I make it work."

This is some of the most tender and moist chicken I've ever made at home. And yes, before you ask it really does taste like those store bought rotisserie chickens we all enjoy so much. With this, some mashed potatoes, a veggie, cranberry sauce, rolls and dessert, and your smaller holiday meal can be complete and just as holly jolly its huge counterpart.

Not having a house full of people might be a little different than what some are accustomed to this time of year, but the smaller, more intimate holidays can be just as fun, special and of course, yummy!

Crock Pot Rotisserie Style Chicken

1 (4-5 lb.) roasting chicken, patted dry

3 tsp. kosher salt

1 tsp. paprika, plus extra for sprinkling

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. dried thyme

1 tsp. Italian seasoning

1/2 tsp. black pepper

Dried Parsley

Spray 6 quart crock pot with nonstick spray. In a small bowl combine all ingredients except chicken and parsley. Rub chicken thoroughly with mixture, including inside cavity. Using string or metal prongs, attach legs and wings to body of chicken to ensure it staying together. Place in crock pot. Sprinkle with extra paprika. ADD NO EXTRA LIQUID. Cook on LOW for 6-8 hours. When done, baste with juices and sprinkle with dried parsley. *NOTE* Mine came out perfectly golden brown and crispy, but if yours does not, just transfer to a baking dish and broil for 5-7 minutes.

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

Eight Dollars??!!!

Woo hoo! Gas prices are way down lately around us. How about you? Now, they actually have gone back up a tad compared to a few weeks ago, but it's still cheaper than it has been in a long time, so I won't complain. However, I have noticed something interesting. Even though the cost of fuel has gone down, grocery prices, at least on some items, have continued to go up.

Now, to me, if the fuel it takes to haul them from Point A to Point B, is cheaper, than the price should reflect that. I'm not talking about things that are out of season that have to come across the country. I know to get a good tomato or orange in Indiana in the winter I'm going to pay a premium. These items are ones that don't really have a season per say, and just continue to go up.

One in particular? Chicken. It's not cheap. And it just keeps getting more not cheap. In fact, in our house, with the budget I set for myself, if chicken isn't on sale, I don't buy it. Thankfully at least one store around us usually has a sale about once per week, or every other, so I am lucky.

But a couple weeks ago I wanted a whole roasting chicken. Nothing fancy, just one I could slap some garlic and lemon on and throw in the oven. I couldn't find any in the sales ad, but I figured I would look in store since sometimes there are unadvertised specials. Well guess what! There weren't. In fact, the cheapest roasting chicken I could find was over $8!! And there are only three of us, so it's not like I was trying to buy some huge bird to feed an army. I'm talking about a 4.5-5 pound one...so you can see why $8+ was a little crazy to me.

So, there I stood, looking around in the poultry case trying to figure out what I could do instead. I'm sorry, I just refused to spend that kind of money. While what I wanted wasn't on special, they did have leg quarters at a great price, so they went in the cart instead...and this yummy recipe came to be.

If you aren't a skin lover, I'm sure this would be just as delicious on boneless skinless too, just with less of a crispy result. For me, I am a skin fanatic, from way back. In fact, others in the family, including my husband will relinquish their skin to me without even asking because they know it's a sure bet I want it.

The combination of seasonings lead to a rich flavor, with a crispy outside and tender and juicy on the inside.  A terrific oven chicken dinner perfect for any weeknight! Plus, with only a handful of ingredients, it's very budget friendly too...rather you can find the chicken on sale or not!

Rustic Roasted Chicken

4 chicken leg quarters, trimmed

3 TBS vegetable oil

1 tsp. paprika

1 tsp. seasoning salt

1/4 tsp. dried thyme

1/4 tsp. garlic powder

Salt and Pepper to taste

Preheat oven 400. Pat chicken dry with paper towels. Season with salt and pepper. In a small bowl whisk together oil, paprika, seasoning salt, thyme and garlic powder. Lay chicken on a rack in a large roasting pan. Baste liberally with marinade. Bake for 60-75 minutes, until juices run clear. Half way during cooking time, spoon some pan drippings over the chicken, and then again right before serving.
*NOTE* If your chicken doesn't give off much liquid, simply whisk together the same marinate ingredients in HALF quantities and baste during cooking. And if you do choose to use boneless skinless, I would mix up the marinade and let the chicken sit in it in the fridge for a few hours before cooking. Then mix up a second batch to baste while cooking. 

Shared on The Country Cook Feb. 6, 2015

I Can't Help Myself

No matter how hard I try, I can't stay away from the potatoes. They call out to me in the produce section. Even if I have something else planned on the menu, the taters sense me walking by and entice me with their wicked ways.

Okay, I can't lie. That scenario only takes place in my mind. (In case you hadn't figured that out for yourself!) And honestly, I don't really try that hard to stay away from them. In fact, I don't try at all. They are a staple in the Marshall diet, and we can't get enough!

I think one of the reasons I gravitate towards them so much, besides the delicious factor, is no matter when it is, I can almost always find them on sale at one store or another, especially red potatoes. From the regular size to the "baby B's", they are budget friendly year round.

This recipe came about after I had once again purchased some red potatoes out of the bulk bin that were on sale for $.99/lb. I had them. I had supper to make. It was time to figure out what to do; and this is what happened. A little of this. A little of that and wah-lah a new potato recipe is born.

One of my favorite things about this preparation, is you can easily split the work into two stages. Precook the potatoes in the morning before work, or even the night before. Then you have a great head start at the end of the day. Plus, you can easily add whatever herbs and spices you feel like at the moment. Just be sure not to move them around too much in the beginning. This will give you the brown "crusty" edges you see in my picture, which is most definitely the best part!

If you have an addiction to potatoes like me, don't make apologies. Embrace it! Love it! Enjoy every single bite! 

Skillet Red Potatoes

7 medium-large red potatoes, cooked and cut into 3/4 inch cubes

4 TBS canola oil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

Salt and Pepper to taste

Dried Parsley, for garnish 

Heat oil in large skillet over medium-high heat. Add potatoes in single layer. Do not move. Allow to cook/brown for 3-4 minutes. Stir. Season with salt, pepper, garlic powder, onion powder, and paprika. Continue to fry and stir for 15 minutes until browned on all sides. Remove to serving platter, and sprinkle with parsley *NOTE* To precook my potatoes I microwaved them for 10 minutes, until just fork tender. 

Shared on The Country Cook Oct. 31, 2014

2 for 1 Special

Yep, that's right. If you are a bargain hunter like me, you're going to be so happy you dropped by today. Why? Because I'm running a 2 for 1 special on EMM today. You will walk away with two recipes for the price of 1. (That's just a saying. Don't worry, I'm not charging you for either.) 

I guess to be accurate, one part isn't really a recipe, but more of an idea that you can take and run with...customizing them to fit your family tastes. But they are definitely a great idea for a simple supper, when life is too busy to chew, let alone cook. Or for a kid's birthday party...both to eat, and for an activity to keep them busy! 

But the second part is definitely a recipe, that I think could easily become a go-to for you like it is for me. I don't know about you, but the variety of canned/jarred pizza sauce in the stores is kind of underwhelming to me. I've tried several, and each one seems to be missing a little something, and doesn't quite taste "right." So, I decided it was time to attempt to make my own, but in true EMM style, it couldn't be complicated or fussy! Easy is the name of the game, and if I'm making something fun for dinner, I don't need any part of it ruining it by being too time consuming.

So here is the answer. A simple, ready in about 5 minutes, homemade pizza sauce that has the exact flavor I've been looking for; which can then be used to make some adorable mini pizzas the kids (And who are we kidding? The adults too!) will love. Toss a salad together, and dinner is done! Heck, take a few minutes in the morning and mix together the sauce, put it in the fridge, and that's one less step you have when you come home.

I'm happy to give you easy recipes, but I get really excited when I can double up and give you more "bang for your buck!" Since it's Monday, and I know you were swearing at the alarm clock this morning, why not treat yourself to knowing supper could be as easy as this! 

English Muffin Pizzas

English muffins, halved
Pepperoni
Canned Mushrooms
Mozzarella Cheese
 Pizza Sauce

Sauce:

1 (15 oz.) can tomato sauce
1 ( 6 oz.) can tomato paste
1 TBS dried oregano
1 1/2 tsp. garlic powder
1 tsp. paprika

For sauce, combine all ingredients and stir well, until smooth. Preheat oven to 375. Lay opened English muffins on large baking sheet. Spread with sauce. Sprinkle with cheese and top with pepperoni and mushrooms. Bake for 15 minutes until cheese melts and edges are crispy. *NOTE* This was enough sauce to make 12 halves, and freeze the rest. 

Shared on The Country Cook Oct. 24, 2014

Pizza at Very Good Recipes

No Ham?

Yep, that was my husband's response when he sat down to eat this. Why? Because to him, beans in soup should only be accompanied by ham. The end. Black and white. But for me, there is a vast grey area that says you can have a delicious bean soup that is just beans and veggies. In fact, it can be completely vegetarian, using no chicken stock either. It's possible and I'm happy to show you how today.

Now, if you tend to agree with Mr. E., don't click away quite yet. I'll tell you a secret. I love ham and beans. (Which I originally posted 10-10-10...on this exact day 4 years ago...kinda freaky, huh??!!) It's one of my favorite chilly weather dishes. So, I can understand why he thinks you can't have one without the other. I really do. (Don't tell him I said that though, okay? I will deny is all the way!) And I'm positive if you wanted to throw in a ham bone or diced leftover ham to this for extra flavor, it would only make it more delicious. But I was simply in the mood for beans sans pork, and since I'm the one cooking, that's what we ended up with.

I will also tell you that this still has two of the things I love about my original ham and beans. It's thick and creamy. Two aspects I feel adamant any good bean soup recipe must be. So for me, I didn't miss the meat. Not one bit. This was still comforting on a rainy, cool day. It still tasted like a warm hug with every bite. It was exactly what I was looking for.

If you think you can handle a bean soup with NO HAM...*gasp*, then you will love this. But like I said, if you decide to add some, the food police won't come find you. Either way, it's a delicious meal after a long day, that will fill you up and thaw you out!

Slow Cooker White Bean Soup From Budget Bytes

2 TBS olive oil

1 lb. dried navy beans, rinsed

4 cloves garlic, minced

1 medium yellow onion, finely chopped

4 medium carrots, diced

4 celery hearts, chopped

1 dried bay leaf

1 tsp. dried rosemary

1/2 tsp. paprika

6 c. water

Salt and Pepper to taste

Preheat slow cooker to LOW. Drizzle olive oil in the bottom. Add onions, garlic, celery and carrots. Stir. Add beans, rosemary, bay leaf, paprika, water, salt and pepper. Stir well. Cook on LOW for 8 hours. Remove lid. Using a potato masher, mash up beans, until desired thickness occurs. Reduce heat to WARM until ready to serve. Adjust salt and pepper.

Shared on The Country Cook Oct. 10, 2014

Slow Cooker Summer Series Day 5

Whew, what a fun week it's been here on EMM. Did you catch all the amazing recipes for your slow cooker this summer? There were some great ones, both from me, and my fabulous blogger friends, so if you missed any, be sure to go check them out! 

Personally, I think I've saved the best for last. No summer time picnic or barbecue is complete without a good ole' potato salad. And when my friend told me she had a great recipe for one for the Crock Pot, well, let's just say I thought she was crazy. Why? Because when she told me, I assumed she meant a recipe for a warm potato salad; and then she revealed it was indeed a cold one. No way! Yep, it's true!

I think this is a great recipe because you could easily do the first part, preparing the potatoes the day before, and then finish it off the day of your party. I love recipes that allow me to do some prep work before hand, leading to a more stress free cook!

If you love deviled eggs as much as we do, you have to make this. Seriously, go get the ingredients today if you don't have them. This summer time staple is like if potato salad and deviled eggs got married and had a baby. No joke! All the flavors are there, perfectly blended together. 

Potato salad and cook-outs go together like lemonade and sunshine. And now, you can make this classic a little easier by putting your slow cooker to work. I would have never guessed I could do this, and am so excited to share my discovery with all of you!

Slow Cooker Deviled Egg Potato Salad Inspired By Get Crocked

10 medium potatoes, peeled, cut into 1 inch cubes and rinsed well

1/2 c. Italian Dressing

1/4 c. red wine vinegar

Water

3 kosher dill spears, diced

2 green onions, finely chopped

6 hard boiled eggs, chopped, reserve a few for garnish

3/4 c. mayo

2 TBS mustard

1 tsp. garlic salt

1 tsp. onion powder

1 tsp. paprika

Salt and Pepper to taste

Place potatoes in Crock Pot. Add Italian dressing and vinegar. Stir. Add enough water to cover potatoes. Cook on HIGH for 3-4 hours. Drain well. Set in fridge to cool. When cool, add eggs, pickles and green onions. Toss to combine. In a small bowl combine mayo, mustard, garlic salt, onion powder, paprika, salt and pepper. Stir. Pour over potato mixture. Stir to coat well. Set in fridge to chill until serving, at least an hour. Garnish with extra egg.

Shared on The Country Cook June 13, 2014

Can't Resist A Bargain

Sometimes I can have absolutely no intentions of making something, but one simple thing can change my mind, therefore changing my menu plan for the night. It could be a request from my son, an unexpected time constraint, or in this case, a great deal at the store.

I can't even tell you now what I was planning on making when these came to be. All I remember is I had breakfast for supper on the menu, and as I was doing my weekly shopping, I found an excellent deal on red potatoes at Aldi's...a 5 lb. bag of red potatoes for $.99!! Now I'm sorry, but no mom on a budget could walk away from that. So I stood there in the produce section thinking to myself  "What could I do with these and where can I include them in my week's meals?" And then it hit me. I was having breakfast, and they would make scrumptious home fries.

But don't think you can only serve these with eggs and bacon! They make a tasty side dish with any meal really, especially if your family is like mine and love them some taters. I'm always looking for ways to branch out from baked, mashed and roasted!

These should remind you of the home fries you can get at your favorite diner. They are simple to make, letting the oven do all the work. In fact, you could easily chop your potatoes in the morning, leave them in cold water all day (so they don't brown), drain them well when you get home, and then go from there! They cook beautifully in the oven while you are preparing the rest of the meal, or relaxing.

These days, good bargains are hard to come by, but the best ones are those that come when you are least expecting them and leave you with a couple extra dollars in your pocket when you need them the most.

Oven Baked Home Fries

5-6 large red potatoes, cut into 1 inch cubes

1/4 c. vegetable oil

2 tsp. all purpose seasoning

2 tsp. paprika

1 tsp. dried parsley

Salt and Pepper to taste

Preheat oven to 400. In a 8x11 baking dish, combine all ingredients. Toss to coat well. Bake for 1 hour, stirring half way through.

Shared on The Country Cook April 25, 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

Soul Food Saturday #45

You know those foods you remember as a kid that make your heart sing and completely satisfied? The ones that may have been written down but never seem to taste exactly like hers? I was feeling very nostalgic and needed my Nana's goulash. Just the thought of it brought me back to a warm cozy place. But being that I didn't have much time on a busy weeknight I had to pull off her recipe with what I had on hand. So this one is to my Nana, thanking her for giving me the love of cooking for the ones I love.

Goulash On a Weeknight
1 tbs. Olive oil
1 lb. ground beef
1 medium onion, chopped
1 Anaheim chile pepper, seeded and diced
1 14.5 oz can stewed Italian tomatoes
1 29 oz can spaghetti meat sauce
1 pound precooked elbow noodles
Salt to taste
1/2 tbs. Granulated garlic
1 tbs. Dried parsley
1 tsp. Paprika

In a medium skillet add oil, chile pepper, and onion. Stir to combine. Cook until onions are clear. Add ground beef, salt, 1/2 of garlic and 1/2 of parsley. Stir to combine and break up the meat. Cook until meat is browned and cooked through. Drain if needed. Add stewed tomatoes, sauce, and remaining spices. Stir to combine. Simmer just until sauce has thickened. Finally add pasta, stir gently to combine and warm through. Serve hot with your favorite bread! Enjoy!

Budget Friendly Chicken

Every week when I am ready to make out my meal plan for the upcoming week, I sit down and decide what meals I want to make, scour the kitchen to see what I have on hand, and check the sale papers to see what great bargains I can take advantage of as well. It's a three step process that I've found leads to us eating the yummiest food, on the best budget. So when I see a great sale on chicken, you can bet I'm going to try find a way to use it, rather it be a tried and true recipe, or something new. And I'm pretty sure I'm not the only penny pinching mom/wife who keeps such a close eye on the sale ads. 

That is exactly how this recipe came about. Well, that and a bit of an "oops" on my part. I was actually planning on making my Garlic Lime Chicken, which is a recipe I wrote using breast meat, but when thighs were on sale for super cheap, I figured there was no reason why they couldn't be substituted. Sure, that was a great plan. Until I forgot that recipe also needs to marinade in the fridge for about 8 hours; and when I was ready to make supper, they were still in the package, with not one ounce of marinade on them. 

I had these beautiful chicken thighs to use, and let's face it, when you get something for a great price, they only taste better! So I needed to come up with a new recipe, that was quick, but still flavorful. Well, let's just say not only was it a complete success, but the "oops" turned out a good thing, leading to yet another delicious chicken recipe, which let's face it, is always a good thing. 

If you can find chicken thighs on sale too, be sure to keep this simple dish in mind. Or maybe for those nights when you have one thing planned, but instead to need to think quickly on your feet to make sure supper is saved and the family is still fed on time, being one the wiser to your mistake!

Crispy Baked Chicken Thighs

8 bone-in, skin-on chicken thighs, extra fat trimmed off

Cooking Spray

1/2 tsp. onion powder

1/2 tsp. garlic salt

1/2 tsp. oregano

1/2 tsp. thyme

1/2 tsp. paprika

Salt and Pepper to taste

Preheat oven to 350. Line a rimmed baking sheet with foil. Spray liberally with cooking spray. Lay chicken on sheet. Spray with cooking spray. Sprinkle with salt and pepper. Combine other spices and herbs and mix well. Sprinkle liberally over chicken, and under skin directly on meat. Bake for 30 minutes. Open oven and spray chicken again with cooking spray. Continue cooking for 30 minutes (1 hour total) until juices run clear and chicken is crispy. Allow to rest 5 minutes before serving.

Shared on The Country Cook Feb. 28, 2014

Chicken 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

Thanks, Martha

If you read that title, and know my family and I personally, you might be thinking this is yet another recipe from my Grammy, since to me she is Grammy, but to the outside world, she is Martha. I've already shared so many of hers with you, I wouldn't blame you for thinking that. However, this time I'm giving gratitude to another lady...Martha Stewart. I will be very honest with you. I'm not always impressed with her food. Sure it looks pretty, and probably tastes amazing, but I'm a busy mom and sometimes the amount of time she wants me to put into a recipe is just a little out of the question in my life. I will read something in one of her cookbooks, or watch her talk show and think "Seriously, who has this kind of time?" But every once in a while I will come across something of hers that is "fancy" enough for Martha, but simple enough for this everyday mom. These make a great seafood supper any night of the week, but after cooking and plating them, I realized they would also make a fantastic party food too. Plus, since you can roast them in the oven (see notes below) they can be made year round! A big tray of these, the dipping sauce and a bowl of toothpicks next to it would work perfectly for your guests. (Just be sure to set out an extra empty bowl for tails too!) Spicy, but not enough to be overpowering, these have just enough heat to be counteracted by the cool sauce for a perfect combo. So while this recipe worked out great, I'm definitely going to stick with my first Martha for the majority of my inspiration!

Grilled Buffalo Shrimp with Green Onion Dipping Sauce Shrimp Adapted From Martha Stewart
1 (12oz) bag frozen (41/60 count) large shrimp, peeled, deveined and tail left on
Zest of 2 lemons
2 garlic cloves, grated
2 TBS honey
1/2  tsp. celery seed
2 tsp paprika
1/4 tsp chili powder
1/4 c. vegetable oil
1 c. sour cream
2 TBS lemon juice
1 tsp hot sauce
2 green onions, chopped
Salt and Pepper to taste

In a large plastic bag place shrimp, lemon zest, garlic, honey, celery seed, paprika, chili powder, oil, salt and pepper. Close bag and shake around to coat shrimp. Let marinate for 1 hour. When ready, preheat grill to high. Using a grill pan, grill shrimp on high for 2 minutes. Stir and flip. Reduce heat to medium and cook until opaque and pink, about 5 minutes. In a small bowl combine sour cream, lemon juice, hot sauce, green onions, salt and pepper. Stir well. Chill for 30 minutes.
*NOTE* You can also roast these shrimp. Preheat oven to 450. Place a baking sheet in the oven to heat. Roast shrimp without stirring  for approximately 10 minutes until opaque and pink. Also, the 12 oz. bag of shrimp fed our family of 3 very nicely. If you increase the amount of shrimp, be sure to adjust seasoning amounts to get same flavor.

Shared on Mandy's Recipe Box Sept. 25, 2012
Shared on Lady Behind The Curtain Sept. 26, 2012
Shared on Miz Helen's Country Cottage Sept. 27, 2012
Shared on The Country Cook Sept. 28, 2012

Shrimp at Very Good Recipes
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