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

Summer Time Cookout Season

I know, I know, many of us across the country are still social distancing, and not planning any get togethers for a while. However, I am the type that can plan a cookout when it is just the 4 of us; and we have been seeing grandparents again, after 8 weeks. Many don't feel comfortable visiting relatives yet, and I respect that. I think we all have to do what we are most comfortable with at this point. Things are starting to open back up, and with as much caution as possible, we can start to live a little again.

With Memorial Day just around the corner, it's time to start thinking about our first backyard barbecue of the summer! Even if it's just your family, with no extra guests, you can still make it as delicious as always and ring in the season on a yummy note!

I love a great dip! I will eat it with veggies, crackers, chips..heck, just pass a spoon! Seriously, I am a dip connoisseur from way back, and at any party, you will find me filling my plate multiple times. Add in the fact that I am a dill fanatic, and this is a dream come true!

I've been making this for years, most of the time on a whim because I always have the ingredients on hand! You can easily double or even triple it for a big crowd, but I enjoy the fact I can make a small batch when I'm craving it!

The weather might not feel like summer is on it's way, but I have faith. I am counting the minutes until these chilly temps are gone, the warm sun shines and the thermometer hits 80.

Summer cookout season is one of my favorite things in the world. Grilling, eating on the deck and enjoying great company, big or small is truly one of life's simple pleasures.

Dill Veggie Dip

1 c. sour cream

1 c. mayo

2 TBS dill weed

2 TBS dried minced onion

1 TBS dried parsley, extra for garnish

1 tsp. garlic powder

Salt and pepper to taste

In a medium bowl combine all ingredients and mix well. Chill several hours before serving. Serve with fresh veggies, chips, crackers, etc.  

Shared at Weekend Potluck

Shared at Meal Plan Monday

All That & A Bag Of Chips

Many years ago, my husband had what he proclaimed to be the BEST potato chip of his life. Now, I have actually heard him say this about a couple kinds, but that's okay. In that moment, in his excitement, that's how he felt.

One of those brands/flavors he can still readily find. In fact, I ordered him a case for our 16th anniversary this year. Nothing says love like a spicy potato chip! But the other, the one I started this story with? We haven't been able to find it for years. At least not in our area. And that makes him sad. To the point that he talks about it quite a bit.

What is this magical chip you ask? It was a Steak & Worcestershire flavor, and for him it was love at first bite. For years, it has been the one he mentions any time we try a new one. The one he longs for. So, how many wife points do you think I scored when I found a way to recreate that for him, kind of?

The minute I saw a new dip by buddy Mandy over at South Your Mouth debuted, I knew I could take that idea, build on it, and recreate those flavors for him!

I couldn't wait to make it for him; and it didn't disappoint. He said it is "spot on" and could not stop eating. Woo hoo!

Need another snack for around the pool? A big bowl of this and a couple bag of chips. Done! I bet it would be super tasty with a big veggie platter too!

Making things for my boys they love gives me so much joy. But nailing something he loved and has been missing? That's just the icing on the cake, or the dip on the chip in this case!

Steak & Worcestershire Dip

16 oz. sour cream

2 1/2 TBS steak seasoning (like Montreal)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 TBS Worcestershire sauce

1 tsp. dried parsley

Mix all ingredients in a medium bowl. Chill a few hours before serving. Serve with chips, veggies, crackers, etc.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Last Minute Idea

Usually about twice a month I plan a potato bar for dinner. I baked off some big ol' taters, lay out a bunch of toppings and let everyone make their own. It's a fun, simple meal I don't have to think much about and everyone enjoys.

Well, a couple weeks ago, when I had planned this, I'm not sure what happened, but I forgot a few of the toppings I needed. Never even brought them home from the grocery store. I'm sure I got distracted by a free sample, or apparently couldn't read my shopping list, but either way, my "bar" was a little empty.

No fear. I looked at what I did have on hand and decided to do things a little differently. I would just make everyone the same kind, and act like I planned it all along.

My uh-oh ended up being a big success! We all loved these and they were the perfect Meat Free Monday main dish! I served them with some cottage cheese and fresh fruit on the side, but they would also be yummy at your next cook out too. Bake off a whole bunch and serve them alongside some steak or chicken hot off the grill!

Sometimes the best things come out of our screw ups!

Broccoli Stuffed Potatoes

3 large russet potatoes 

1/4 c. sour cream

1 1/2 c. finely shredded sharp cheddar cheese

1 (12 oz.) bag frozen broccoli florets, thawed and woody stems removed

Salt and Pepper to taste

Preheat oven to 400. Clean potatoes and pierce with fork. Lay directly on oven rack. Bake for 50-60 minutes until fork tender. Turn oven down to 350. Once cooked, allow to cool until you can handle them. About 20 minutes. Carefully slice potatoes in half and scoop out potato leaving about 1/8 inch around edges. Place cooked potato in a large bowl. Add sour cream, 1 cup of cheese, broccoli, salt and pepper. Mix well. Place empty potatoes in a greased baking dish. Fill each with potato mixture. Sprinkle with remaining cheese. Add a little extra pepper to top. Bake for 20-25 minutes until cheese is melted and heated through. *NOTES* To scoop the potato, I find a melon baller works great. To speed up the cooling process, place potatoes in the fridge for 5-7 minutes. You want 1 potato per person, or 2 halves. 

Lemons In The Winter

Okay, was it just me or did January last 215 days? Seriously! I know winter months can drag on and on, but that was especially painful. Yes, it had 5 Mondays, which in itself should be outlawed, but I think there were 9 Tuesday and 17 Thursdays in there somewhere too.

Regardless, we onto February, and while for our family it is a very busy month, I realize for many it can drag on too.

Now is about the time of year my taste buds start to crave brighter, spring like flavors. They are ready to come out of winter hibernation and live again. Sure, we eat really well during these cold, drab months...soup, stew, casseroles...and there is nothing wrong with that. But they are always way ahead of the calendar and the weather, and wanting more.

One way I can wake them up a little is lemon! I will take lemon pretty much any way I can get it. Savory dishes, desserts, main dishes, sides, and everything in between.

This recipe is extra special, because it gives you pasta as a side dish. I don't know about you, but 99% of the time if I'm boiling pasta, it is going to be the star of the meal. Either on it's own, or in a casserole. But not with this. It is perfect alongside some chicken, or maybe some fish since we are entering Lent!

If you feel like this winter is never going to end, I assure you it will. Just maybe not as quick as we would like. In the meantime though we can have a burst of springtime on our plate!

Baked Lemon Noodles

1 lb. rotini pasta

16 oz. sour cream

1 stick butter

Juice of 1 lemon

1 tsp. lemon zest

2 TBS dried parsley

2 TBS grated Parmesan cheese

Salt and Pepper to taste

Preheat oven to 400. Grease a 2 1/2 quart casserole dish. Cook noodles to al dente. Meanwhile in a medium sauce pan melt butter. Add lemon juice and zest. Slowly whisk sour cream until well blended. Add parsley, salt and pepper. Keep on warm. When pasta is done, drain well. Return to hot pot. Add sauce. Stir well. Transfer to casserole dish. Sprinkle with cheese and extra parsley. Bake for 25 minutes until heated through.

Inspired by Montana Happy

Mother's Day Cookout

Yes, if you haven't been paying attention to the calendar, we are now only 6 days away from Mother's Day. (For you guys out there, I know what you're thinking..."Oh good, I've still got 5 more days to shop!") But some of us are already planning how we will treat mom to a special day; and for many of us, that will include a meal!

If we are lucky here in Indiana, and the weather cooperates, we will actually be having a cookout with my parents to celebrate the day. With this being the first Mother's Day my mom is without hers (Grandma passed away back in March) we wanted to make sure mom has an extra happy day with all of us around.

What type of meal are you planning for Sunday? If it includes any type of grilling out, or barbecuing, have I got a treat for you. Mom love tater salad? Well then, have I got a treat for her!

This was actually a recipe I came up with for my little guy. He LOVES loaded mashed potatoes, and had been asking me to make them for weeks. But to be honest, I'm in total "summer time" foods mode. All I can think about are dishes that show up more when it's warm out. I don't care if the weather hasn't been cooperating, it is what my taste buds are craving.

So, simple solution. Take all the same flavors and put them into a backyard barbecue, picnic in the park, cookout take along, friendly potato salad. After all, potatoes, cheese, onions and bacon are going to be mouth watering delicious any way you serve them!

Rather you're looking for some side dishes for mom's special day, or planning ahead for those graduation parties and family reunions this summer, this will definitely be one you want to keep in mind!

Loaded Potato Salad

7 medium Yukon gold potatoes, peeled and cubed

1 lb. bacon, cooked crispy and chopped, reserve a little for garnish

3 large green onions, chopped

1 c. shredded sharp cheddar cheese, reserve a little for garnish

3/4 c. sour cream

6 TBS mayo

Salt and Pepper to taste

Dried Chives, for garnish

In a large pot, cover potatoes with cold water. Bring to a boil and cook until just fork tender. Drain and rinse with cold water. Set in fridge until completely cool. Mix potatoes, bacon, green onions and cheese in a large bowl. In a medium bowl stir together sour cream, mayo, salt and pepper.  Pour over potato mixture and mix well. Garnish with extra cheese, bacon and chives. Chill at least 2 hours before serving. 

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

Missing Florida

A month ago at this time, I was laying in a lounge chair, next to my favorite pool in the world, just steps away from our favorite beach in the world. Yes, we were on vacation, and yes, we've been home for nearly 3 weeks now...and we are still going through withdrawal.

We can't help it. It's not that we don't love our Hoosier home, but the sand, the surf, the relaxation, the freedom...all of it is so appealing, but especially when you get back into the daily grind and your already busy life explodes with more and more to do.

Now, this week it did get a tad easier because we "discovered" a great public pool about 20 minutes north of our house that is such a fun time, the boy literally spent an entire afternoon playing and swimming. (I say discovered, because it's been there for years, and I've known about it, but this week was the first time we actually went.) So after a fantastic day poolside, I wanted to make something with a little tropical feel to really complete the "almost like Florida" vibe.

This makes a terrific sweet side to any summer meal, or wait and serve it for dessert. If you're having a pool party or maybe a get together at the lake, it's super cute for those too. To me, it's a little like the classic ambrosia I've made a thousand times, but just with a little something sunnier. Oh, and if that pool party happens to have kids at it, be sure to spring for the tiny umbrellas. The boy thought they were the best part!

Creamy Tropical Salad

1 ( 20 oz.) can pineapple chunks, drained

1 (11 oz.) can mandarin oranges, drained

1 c. sour cream

1 tsp. vanilla 

1 1/2 c. mini marshmallows

1 1/2 c. sweetened flaked coconut, reserve a little for garnish

Maraschino cherries, for garnish

In a large bowl combine pineapple and oranges. In a small bowl whisk together sour cream and vanilla until combined. Pour over fruit. Stir until combined. Fold in marshmallows and coconut. Chill for at least 6 hours before serving. Garnish with extra coconut and cherries. 

Shared at Weekend Potluck

What I Won't Do For Him

When I was a kid, one of my favorite meals was my mom's salmon patties. I used to ask her to make them all the time. Then when Mr. E and I started dating, they became one of his favorites for her to make also. So, it shouldn't be a big deal for me to make them for him now, right??!! I should jump at the chance, right??!! Wrong. Very wrong.

See, some years back, we went to a local seafood restaurant, which shall remain nameless, and I ordered something I knew I would love. Salmon. A nice piece, with a sweet glaze and grilled. Mmmm....yummy. Right? Wrong again. Because by that night, I realized food poisoning wasn't my friend and I was so, so sick.

Now I don't know about you, but once something makes me sick, it takes a very long time for me to allow it back into my mouth again. And sometimes it is simply never welcome back. That was the case with salmon. I was so sick and have such vivid memories of it, even the smell of it can make my tummy not happy, so I've avoided it for years.

But then a couple weeks ago, while making out my meal plan, I asked my hubby what he was hungry for. "Your mom's salmon patties." Really? Seriously? Did you just say that. Well evidently I was feeling generous that day, or maybe he had done something nice for me, I can't remember, because I actually agreed to this.

Thankfully, since it was a different texture, a different flavor and something that actually brought back happy memories of eating it, I did just find. Whew...I'm so happy! I've missed not eating one of mom's best recipes!

These are super simple and come together much quicker than you might think. I like to serve them with a fresh creamy dill dipping sauce and some rice, for a supper filled with good protein!

I am so happy I made it through this meal and now know I can enjoy these once again, just as much as I did when I was a kid. Well, almost...they are never as good as when mom made them!

P.S. Today just happens to be my parents wedding anniversary too. Happy Anniversary, Mom and Dad! We are so blessed to have you as parents and wish you many more blessed years to come!

Mom's Salmon Patties

2 (14.75 oz.) cans salmon, drained and bones removed

1 egg, beaten

1 c. bread crumbs*

1/2 c. finely chopped onion

1 TBS dried parsley

Salt and Pepper to taste

Vegetable Oil for frying

Lemon slices for garnish

Dill Sauce

1/3 c. mayo

1/3 c. sour cream

1 tsp. dried parsley

1 1/2 tsp. dill weed

1 tsp. lemon juice

1 tsp. horseradish

1 TBS minced onion

1/4 tsp. garlic salt

Pepper to taste

Combine all ingredients for dill sauce in a medium bowl. Stir until well mixed. Chill until ready to serve. Place drained salmon in a large bowl. With hands, break up and recheck for bone pieces. Add egg and onion. Add bread crumbs, a little at a time until mixture starts to bind. Add salt, pepper and parsley. Mix well using hands. Using hand, make patties about 1/2" thick. Heat oil until 350 degrees, or medium-high. Fry on both sides until browned. Serve with sauce and lemon on the side. *NOTE* I used about a cup of bread crumbs. You will need to eyeball it to see how much you will need, depending on how wet your salmon is. We like them extra crispy on the outside, because mom always made them that way. If you don't want them quite as brown, fry at 325 and watch very closely.
 

Shared on The Country Cook 

$50 Meal Plan Challenge Month #3 { Indiana Family of Farmers}

Whew....where did May go? That's okay though. It's June 1st and that means we only have 7 more days of school. Yes, thanks to all those snow days we have class until June 8th. But the beginning of the month also means it's time for me to take the $50 meal plan challenge once again, and share my ideas with all of you! 

This meal plan was actually one designed around our Memorial Day weekend a couple weeks ago. One of our favorite summer time activities is heading to a local park, complete with splash pad, and let the boy run in the sun, play in the water, and then enjoy a tasty meal. And if I plan it just right, watch the sale ads, and buy carefully, a fun day can also be economical! I love when I can give my family great time, make some memories and still stay on budget!

Meal 1 (Picnic)

Fried Chicken

Tex-Mex Pasta Salad*

Deviled Eggs

Nectarines

Chips

Cookies

** I knew with the holiday weekend our local stores would have their deli fried chicken on special. I was able to get 8 pieces for only $4.99. The pasta salad was a great deal because it used many pantry items, and made enough for us to eat, and then have leftovers for lunch all week long. Plus, it's a new recipe to share with all of you!

Meal 2

Dijon Chicken Lettuce Cups

Fresh Pineapple

Cottage Cheese

** I love making salads and light meals during the hot days of summer; plus not serving it on bread or rolls can sometimes save some cash. Plus this week our local Aldi had a coupon for $3 off fresh meat. I got over 2 lbs. of chicken for about $2! Oh, and they had the pineapple for $.99 too. Seriously, if you have an Aldi in your area and have never shopped there, check it out! They have great food (even gluten free and organic) at GREAT prices!

Meal 3

Grilled Steaks

Baked Sweet Potatoes

Horseradish Coleslaw

** If this is your first time reading my challenge posts, seeing the word "steak" might confuse you when I'm supposed to be on budget. So let me explain for those of you who don't know. We have freezer beef on hands at all times. Sure, the initial cost might be something we have to save for, but over time it saves us a ton of money. If you have never looked into it, check with your local butcher and see if this might be an economical option for your family too.

Meal 4

Eggs

Sausage Links

Hashbrowns

Fruit Cocktail

** Breakfast for supper is a great way to feed your family on the cheap! For this menu, it was even better because I had already bought eggs for the picnic, so now had a great use for the extra ones.

So there you have it. Four meals for $50. I love being able to share these ideas with you, and maybe give you something you can start using to keep the weekly grocery store trip a little easier on the wallet!

Tex-Mex Pasta Salad

1 lb. tri color rotini, cooked, rinsed with cold water and drained

1 green pepper, chopped

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

3/4 c. canned corn

1/2 c. sliced black olives

1 (16 oz.) jar salsa

1/2 c. sour cream

2 tsp. garlic powder

3/4 tsp. cumin

2 TBS dried parsley

1/2 c. shredded Cheddar Jack cheese

Salt and Pepper to taste

2 green onions, chopped

In a medium bowl combine salsa, sour cream, cumin, and garlic powder. Mix well. In a large bowl combine pasta, green pepper, black beans, olives corn, parsley, and cheese. Toss to combine. Pour dressing over. Stir well. Season with salt and pepper. Chill for at least an hour before serving. Garnish with green onions. 

Shared on The Country Cook June 5, 2015

Sunday Dinner at Grandma's Day 2 {A Gooseberry Patch Review & Giveaway}

If you didn't catch the first recipe I featured from Gooseberry Patch's new book on Wednesday, be sure to click here to see a yummy goulash your family is sure to love!

Today's dish was actually something I've been looking for a great recipe for quite some time now; but I could never find one "just right." Nothing exactly what I was looking for. Exactly what I had in mind. I was actually working on taking a bit from several different ones to make my own when this book came in the mail; and there it was! Like kismet! Fate!

I served this for supper on a chilly night (Yes, chilly in May. It was pathetic.) and it was so comforting! I think it would also make a fantastic Sunday brunch dish too. In fact, add some fresh fruit on the side and no matter what time of day you serve it, it's a meal! With potatoes, ham and cheese, it's an all-in-one casserole they whole family will devour! Think hash brown casserole on steroids! More cheese. Meat. Did I mention more cheese?

Sunday dinners at Grandma's are a tradition so many families enjoy and treasure. And now we have an entire book filled with fantastic, tasty recipes to try at our next one! Don't forget, you can win a copy of this great cookbook for yourself! Just click here for details!

Cheesy Ham and Potato Casserole 

Submitted by Tricia Roberson King George, VA Found on pg. 143

1 (32 oz.) bag frozen diced potatoes

1 lb. ham, chopped

2 green onions, chopped

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

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

1 c. milk

1 (8 oz.) container sour cream

2 c. shredded sharp cheddar cheese, divided

Salt and Pepper to taste

Preheat oven to 350. Grease a 9 x 13 baking dish. In a large bowl, combine all ingredients, except 1 c. cheese. Mix well to combine. Turn out into prepared dish. Bake uncovered for 1 hour. Sprinkle top with reserved cheese. Bake 30 additional minutes. Allow to stand for a few minutes before serving. *NOTE* I added a little dried parsley on top for some color.

Shared on The Country Cook May 29, 2015

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

So Many Have Asked

It's Monday. For me that means many things. I wake up grumpy. I don't like Monday mornings. After about 9am I am fine, but that initial alarm clock sound just makes me sad. It means the start of another school week. Packed lunches. Homework. Running here and there. And for the food blogger me that means I will get asked at least a dozen times today "Do you have any meat free meals?" 

So many people are doing Meat Free Mondays in their homes, recipes to fit that need are in higher demand than ever. I seriously get asked this question every. single. Monday. I understand. I get it. And while it's not something we follow religiously in our house, I am finding more and more meals that we can still get full on without actual meat in them. Believe me, for this meat and potatoes family, that's an accomplishment in itself.

After answering the question over and over with the same list of dishes, I thought it was time to come up with something new. Something yummy and hearty to satisfy big hungers after a long Monday, but still simple enough for an exhausting one too.

For me, one of the easiest ways to take meat out of a meal, but still convince my boys it will be okay, is to add beans instead. They are a great source of protein, give you something to sink your teeth into, and honestly trick your brain into thinking you are eating something much heavier than you actually are.

I love black beans. I love green chilies. So it was about time for them to be make an appearance in the same recipes, and this is what I came up with. Their flavors go so well together; and the brightness of the salsa verde enhances both. Now, if you prefer a red enchilada sauce, feel free to swap it out. I know Mr. E would have liked if I had. But I enjoy the green,  had two bottles of it sitting in the pantry, and was the one cooking, so they got green.

If you are looking for meat free options, you are not alone. Believe me. There are many out there who join you in your quest. And I promise to try to come up with a few more for you along the way. But in the meantime,  maybe this could be your Meat Free Monday meal tonight!

Black Bean and Green Chile Enchiladas

10-12 small flour tortillas

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

1/4 c. sour cream

2 c. shredded Mexican blend cheese, divided

1/2 tsp. garlic powder

1 (4 oz.) can diced green chilies

1/2 tsp. ground cumin

1 (16 oz.) salsa verde 

3 green onions, chopped

2 TBS chopped cilantro

Salt and Pepper to taste

Preheat oven to 375. Pour 1/2 c. salsa verde in bottom of 9 x 13 baking dish. In a large bowl combine beans, chilies, cumin, garlic powder, sour cream and 1/2 c. shredded cheese. Mix well. Place tortillas in microwave and heat for 30 seconds to soften. Spoon about 2 TBS black bean mixture into each tortillas, roll, and place in baking dish, seam side down. Pour remaining sauce over and spread evenly. Sprinkle with remaining cheese and green onions. Bake for 20-25 minutes until cheese has melted and heated through. Remove from oven. Let stand 2 minutes. Sprinkle with cilantro, spoon some warm sauce from the pan over top and serve.*NOTE* My pan fit 11 enchiladas comfortably. It's okay for them to touch, so fit as many as you can! 

Shared on The Country Cook Mar. 27, 2015

Super Bowl Re-Do

So, yes it's been a month since we witnessed the New England Patriots defeat the Seattle Seahawks in one of the most bizarre football moments I've ever seen. (RUN THE BALL!!!!) Anyway, sometimes time simply gets away from me and I wake up one day and realize I forgot to share a recipe with all of you. Such is the case with today's post.

Our big Super Bowl party with my in-laws actually got postponed due to Mother Nature. When she decided to dump 13 inches of snow on us all day Super Bowl Sunday, we all agreed the party would have to wait. So we actually gathered the following Sunday for a "Post Super Bowl", "Pre Valentine's Day" party. The company was just as fun, and the food was just as tasty. Plus, this way, we could discuss the game as a whole and critique all the mistakes accurately! (Again, RUN THE BALL!!!)

This was one of the things I took to share. I wanted something with a Mexican flare, and remembered I had a spice blend handing out in my pantry that I had barely used. Plus I knew I wanted something spicy but creamy in the same bite. Spice your tongue up, and then cool it down immediately.

This is a great party dip because a little goes a long way! It goes perfectly with tortilla chips, but it would be just as yummy with crackers, veggies or even pita crisps. And don't worry if you are thinking "But I don't have that spice mix." I give you a couple different ideas for substitutions that would be just as yummy!

Creamy Mexi Dip

16 oz. sour cream

2 TBS Tastefully Simple Fiesta Dip Mix*

8 oz. finely shredded sharp cheddar cheese

1 (10 oz.) can Rotel with lime juice and cilantro, well drained

Dried Parsley for garnish

Combine all ingredients except parsley in medium bowl and stir well to combine. Chill for at least an hour before serving. Garnish with extra cheese and dried parsley if desired. Serve with tortilla chips or crackers. *NOTE* I realize not everyone has the seasoning mix sitting in their pantry that I do. For a substitution, either use another Mexican spice blend, taco seasoning or an even amount of garlic powder, onion powder, paprika and chili powder. Use 1/4 tsp of each to make 1 tsp and then 3 tsp to make 1 TBS, and then 2 TBS in the recipe. 

Shared on The Country Cook Mar. 6, 2015

Appetizers at Very Good Recipes

Pigskin Friendly

Happy Super Bowl Week! Yep, that's right people, we have less than 7 days until the big game. I realize there are many, many of you out there in EMM land that could give less about the game on Sunday, but we are a football family, and I am excited and therefore, all week I'm going to be sharing ideas for your Super Bowl party ! (And if you aren't having one, they can all be used for easy meal ideas too!)

Like I said, I know many of you probably can't even tell me who is playing in the game Sunday. Well, maybe less now that we've all been inundated with #Deflateglate for a week now, but still, I'm sure there are those who have no clue. That's okay. Or maybe, like us, your favorite team didn't make it this year, and you are lamenting. That's okay too. I understand, I really do. But I'm here to help. Super Bowl XLIX will be held in Arizona between the New England Patriots (THE CHEATERS...oops, did I say that??!!) and the Seattle Seahawks.

Now as most of you know, Mr. E and I (and 99% of our family) bleed black and gold and if the Steelers aren't in it, we show up for the food and the commercials. Well, and the game too because we really do enjoy football that much. But "The Hawks" just happen to be Monkey's favorite team (Why? I have no idea. He started liking them about 3 1/2 years ago, and after their win last year, that love only grew.) and he is super excited to watch them go for two in a row. So, this year, I will be on Team Alex and root for them also. Well, that and I can't root for anybody that cheat. Oops, did I say that again?

Anyway, these little Mexican treats are perfect for watching the game, because they are hands friendly! Your guests can munch away while shouting at the tv, and you don't have to worry about them throwing knives and forks at the screen.

Set out a ton of toppings and let everyone customize them. So fun. So easy. So yummy. But as I mentioned, they aren't just football food. They make a simple weeknight meal the kids will love too. Add some rice and beans on the side and your meal is done. Oh, speaking of beans, come back Wednesday because I've got a great recipe for those too! 

If you aren't looking forward to the Super Bowl on Sunday, please bare with me this week because we are, and it's going to be #1 on the discussion list. But don't worry, we will return to your normal scheduled programming February 2nd. 

Mini Enchilada Cups

12 small flour tortillas

1 lb. ground beef

1 packet enchilada seasoning

2/3 c. picante sauce

3/4 c. shredded Colby jack cheese

Salt and Pepper taste

Shredded Lettuce

Diced Tomatoes

Diced Green Onions

Sour Cream

Preheat oven to 350. Spray a muffin tin with nonstick spray. Warm tortillas in microwave 2 at a time, for 15 seconds. Line each well with one tortilla. In a large skillet brown beef, seasoned with salt and pepper. Drain if necessary. Increase heat to high. Add seasoning packet and picante sauce. Stir well. Bring to a boil. Decrease heat to low and simmer until thickened. Sprinkle each tortillas cup with a little cheese in the bottom. Place a heaping TBS of beef mixture into each cup. Sprinkle each with more cheese. Bake for 20 minutes. Let stand for 5 minutes before removing from tin. Add lettuce, tomatoes, sour cream and green onions to top. 

Shared on The Country Cook Jan.30, 2015

Mexican at Very Good Recipes

You Should Make That

Those infamous words. When someone in your family sees something or hears about something they think would be tasty and immediately inform you it needs to be making an appearance in your kitchen.

Now, I'm lucky and my boys are usually pretty polite about making requests. They know I'm always looking for new things to try, and are more than happy to oblige! But they are never too demanding, so I'm always inclined to make their requests happen.

This recipe came to my attention one weekend when we were watching one of the "special" channels on our Roku player. Yep, Gooseberry Patch has their own YouTube channel that we can stream onto our television. Talk about foodie heaven!

This one came across the screen and my boys were drooling. My husband declared "Oh honey, you have to make that." And I'm so happy I did! Plus, I'm really excited to share it with ya'll today. It is the perfect potato dish for all those holiday gatherings coming our way! It is easy. It can be adapted to feed a few or a lot. And most importantly, it's slap you in the face good!

You're going to love this for everything from a simple weeknight side dish to holiday parties galore. You can even pre-bake the potatoes, and save yourself some time. Either way, everyone is going to gobble it down, and then say to the cooks in their house "Hey, You Should Make That." 

Twice Baked Potato Casserole From Gooseberry Patch

6 potatoes, baked and cooled so can handle
1/4 c. butter, room temperature
2 c. sharp cheddar cheese, shredded and divided
1 c. milk, warmed
1/2 c. sour cream
5 green onions, chopped and divided
1 (2.6 oz.) bag real bacon bits, divided
Salt and pepper to taste

Preheat oven to 375. Slightly grease a 9 x 9 square baking dish. In a large bowl, scoop out potatoes. Mash slightly. Add salt, pepper, butter and 1 cup cheese. Using an electric mixer, beat well. Add milk. Beat until fluffy and cheese is melted. Stir in sour cream, half  the onions and half the bacon bits. Spoon mixture into baking dish. Sprinkle with remaining cheese and bacon. Bake for 15 minutes until cheese melted. Sprinkle with onions before serving. 

Shared on The Country Cook Dec. 5, 2014

Breakfast For Dinner

By now, most of you know if I share a breakfast recipe with you, I didn't make it for breakfast at all. We are big fans of breakfast dishes, but we enjoy them for dinner more. So when I test out new morning time recipes, it's at the end of my day. But that's okay. One way I know a recipe will be a success is when I can tell it's something that could be enjoyed any time of day, making it even more versatile.

I really wanted to make sure I got this one posted soon because I realize so many of you are preparing for the house guests that are about to descend upon your home. Let's face it, some of them will come for turkey and stay on through until you ring in the New Year. Okay, not really, but it might seem like that. You know, like Cousin Eddie in Christmas Vacation.

If that sounds familiar to you, you're going to love this recipe. It's easy, and can feed a crowd on a budget! Plus, they are perfect for when the household is all getting up at different times. Make them first thing in the morning for the early birds, and the teenagers can reheat them for brunch when they finally roll out of bed at 11.

So many of us concentrate on what we are going to serve for family dinners or entertaining during the evening meal, sometimes remembering you actually have to feed those squatters, err, lovely family members, three meals a day can seem over whelming. Don't fret. I'm here to help, and I've brought along some yummy...and easy... breakfast burritos to help!

Baked Breakfast Burritos

8 eggs
1 package pre-cooked bacon, fried crisp and chopped
1 c. shredded taco cheese
8 oz. button mushrooms, sliced
1/4 c. sour cream
2 TBS butter
6 green onions, chopped, a few reserved for garnish
Salt and Pepper to taste
6 flour tortillas
Salsa

Preheat oven to 350. Grease a 11 x 7 baking dish. In a large skillet saute mushrooms and green onions until soft. Remove from skillet. In a large bowl whisk together eggs and sour cream. Cook in skillet until set to desired consistency. I kept mine just a little soft to allow for extra cooking in the oven. Combine mushrooms and bacon with egg mixture. Stir and cook until heated through. Fill the center of each tortilla with egg mixture. Sprinkle with cheese. Roll tightly. Place seam side down in baking dish. Spray with nonstick spray. Sprinkle with remaining cheese. Bake for 5-10 minutes until browned and cheese melted. Top with salsa and extra green onions.

Shared on The Country Cook Nov. 21, 2014

Breakfast at Very Good Recipes

Enchiladas Turned Soup

Are you a chili lover? Is it one of the meals you look forward to most this time of year? Are you willing to switch it up and try new versions? If you answered yes to any/all of those, then you've come to the right place today!

Is there anything better on a crisp fall day than a piping hot bowl of chili? Is there anything more appropriate to enjoy while watching the game on football Sunday? Is there anything tailgating crowds crave more? If you answered yes to any/all of those, then you've come to the right place!

Okay, no more questions. Oh wait. I fibbed. Sorry. Have you tried my Chicken and Green Chile Enchiladas? If so, then you're going to l.o.v.e. this recipe!

Okay, now I'm done for real this time. I love chili, but I also love a good chicken enchilada in a cream sauce. So, this is a match made in heaven for me. Not to mention the fact, it's made in one pot, totally stove top and can be on the table in under an hour. A busy mom's dream!

Now I will tell you, this isn't quite as thick as a normal "red" chili tends to be. Or at least, it's not as thick as mine. It's more of a soup consistency, but if it has beans, meat, and a little heat, I think we can still refer to it as a chili; and it's my blog, so I am.

Step outside your chili comfort zone this fall and try something a little creamier and with an unique flavor profile all it's own! This could be what's for dinner tonight!

Creamy White Chili

From Taste of Home

1 lb. boneless chicken breasts, cut into 1/2" cubes

1 ( 7 oz.) can chopped green chilies, slightly drained

2 (15 oz.) cans great northern beans, rinsed and drained

1 TBS canola oil

1 medium white onion, finely chopped

1 1/2 tsp. garlic powder

1 tsp. dried oregano

1 c. sour cream

1/2 c. heavy cream

1 (14 oz.) can chicken broth

Salt and Pepper to taste

Cilantro, chopped for garnish

In a large pot or dutch oven, saute chicken and onion in oil over medium heat. Season with garlic powder, salt and pepper. When no longer pink, add broth, chilies, beans and oregano. Stir well to combine. Bring to a hard simmer. Reduce heat to low, and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and heavy cream until well combined. Garnish with cilantro before serving.

Shared on The Country Cook Oct. 17, 2014

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.

You Have To Indulge

I'm going to begin this post by addressing the fact that I know without a doubt this recipe is going to ruffle some feathers. There are those out there who are going to look at it and think I'm evil simply for serving it to my family. Why? Because there is not one ounce of nutrition in it. Please know ahead of time, I realize that. I know that. I take full responsibility for my actions. Please do not send hate mail. Please do not comment with the fat and caloric intake. I am fully aware of what I created here; and my defense is simply this...sometimes you have to indulge. 

Look, I know we live in a world where we are bombarded with fitness and nutrition 24 hours a day. And I am a huge supporter of both. Yes, please make sure your kids are active and getting the proper food every single day. Yes, we all need to watch the number of processed, pre-packaged, convenience foods we include in our diets. But like I've said before, and I'm going to say again, we live by the motto of "all things in moderation." We don't deny ourselves the things we love to eat. We just make sure we balance them with those that we know are best for our bodies. 

So yeah, on one particular evening when I was busy, tired and starving, I found a bag of frozen tater tots in my freezer and decided to ramp them a little bit. Give them a little extra flare. But you know why that was okay? Because the following night I made some healthy grilled chicken and a veggie salad on the side. It all balances out. 

These are something the kids are going to love. And if you are in "back to school" mode, you are going to love how easy they are for a weeknight meal. I also think they would be a fun appetizer for your next party...kind of like tater nachos! 

We are all trying to eat better, exercise more, take care of ourselves and do what all those smart doctors tell us we need to live longer, healthier lives. But once in a while, you just have to say to yourself "It's okay. I deserve this treat. I earned it"...and these are just the dish to use!

Loaded Tater Tots

1 (32 oz.) bag tater tots

2 TBS chopped chives

3/4 c. shredded sharp cheddar cheese

1/2 c. real bacon bits

Sour Cream

Cook tater tots according to package directions, adding about 5 minutes for extra crispy. Remove from oven. Transfer to a 9x13 pan. Top with cheese and bacon. Return to oven for 2-3 minutes until cheese is melted. Sprinkle with chives and top with sour cream.

 

Shared on The Country Cook Aug. 8, 2014

Potatoes at Very Good Recipes

Soul Food Saturday

Love parties with little munchies? How about a dip?  One that is great with chips or some cut up veggies are always great to me. This one is a home made version of creamy onion dip. You can use this mix for a dip, or mix the seasoning in a meatloaf, burger or a even meatballs. It stores well, and what better than saying you made it yourself? Someone loving it even more than the store bought? Yep, this one will be a “go to” with the first bite.

 

Made it At Home French Onion Dip 

¼ c. dried onion flakes

 2 tbs.  Low-sodium beef bouillon cubes (pulverized-into granules)

¼ tsp. onion powder

¼ tsp. dried parsley flakes

1/8 tsp. celery seed

1/8 tsp. paprika

1/8 tsp. ground black pepper

1 (16 oz.) container sour cream

½ c.  mayo

 

In a large bowl mix onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Then add sour cream and mayo. Mix until thoroughly combined. Chill before serving if desired. Serve with your favorite chips, or veggies.