Swiss Mushroom Burger Mac

 Hellllllooooooo!!!  I haven't given you a new recipe for over a week I don't think.  I have a few ready for you, I just got busy as my oldest "little" (granddaughter) got here from Jersey last weekend.  We have been busy in magical forests and fairy wonderlands, swimming, playing, having sleepovers,  and eating spaghetti and meatballs.  I mean, come on, this is the life for a 7 year old!  It is so good to have her back for the summer.  So that is what I have been doing and while family and life always come first, I consider you all part of my life as well, so I hope this one potter, gets you all jittery in the joints around your knees!

My husband has been asking for a recipe like this for awhile and I obliged him.  ALTHOUGH, it is pretty different than how he presented it to me, I needed to turn it into a one pot meal.  It is summer, nobody needs hours of work, and busy moms and dads and grandmoms and grandpops we just need easy and delish!  This is going to be a hit.  Use fresh mushrooms if you like, I just used canned.  And certainly feel free to trade out the ground beef for a ground meat of your choice!  Don't skimp on the cheese, and make sure to let it sit a few minutes to thicken even more before serving! 

1 lb ground beef (turkey or chicken would work fine)
2 T butter
8 ounces mushrooms (2 cans or 8 ounces fresh, sliced)

3 cups milk
2 cups water (or beef stock)
2 tsp salt
1 tsp pepper
16 ounces rotini or other short cut pasta
12 ounces shredded Swiss cheese (don't skimp, and if you like it a lot, add more)

In a large pot, brown your ground beef until fully cooked through.  Drain if needed and return to pot.  Add in butter and let melt.  Add in mushrooms and saute until softened.

I used canned mushrooms for this, you do you.  Turning your heat to medium-high-ish, add in milk and water, salt and pepper.  Stir and bring to a boil.  When the mixture is boiling add in pasta, give it a quick stir, turn the heat to medium and simmer for the amount of time listed on the pasta box.

Stir once or twice during cooking, but do it quickly and replace the lid.

When your pasta is cooked, turn off heat, add in cheese, give it a good stir, and replace lid for 2-3 minutes.

Stir again and let sit about 3 or 4 minutes with the lid off.  Stir one last time, and wa-la, dinner!

Enjoy another one pot dinner.  Oh make sure to serve this with sliced tomatoes and corn on the cob!  I mean...ya know, if you feel like it.

Mom's Mac and Cheese

Hiya!  Been spending a lot of time walking down "food" memory lane with my mom and one of my sisters recently.  We were talking about our favorite foods that mom made.  Every year on our birthday we got to pick our meal, and I always picked her spaghetti and meatballs.  She made meatballs about the size of her fist, and sauce that cooked all day, with her homemade tomato sauce, etc.  I am guessing I was 20 years old before I knew spaghetti COULD be made in under 12 hours. HA!

ANYWAY, my sister was speaking about my moms mac and cheese.  Now, to be honest, I only remember having it a handful of times, on special occasions.  We grew up without a lot of money and so we didn't get to indulge in boxes of mac and cheese like many other kids, or anything really that wasn't truly homemade.  When I think about it now, it was awesome, at the time, I just wanted what other kids had!  My sister, #1 (first practice child) still makes her mac and cheese this way which I had no idea about.  OK, well not exactly the same but I wanted to make it just like my mom did.  I used every processed thing she used, and do NOT feel bad!  So for some of you this recipe may be out the door before it even starts, for some of you, it may be your dream, for me, it was an awesome step back into my childhood.  I don't think any other food of my moms that I have eaten, literally made me close my eyes and say, "OM-GOSH, this is like being a little kid, in Ord, NE, eating mom's food". This did.  While I love that about it, and while I enjoy it, I don't make macaroni and cheese on the regular like this.  But once in awhile, when I am missing my mom's cooking, this will cure all that ails me!

Thanks mom for the food memories, thanks for all the birthdays you made spaghetti and meatballs when you probably didn't want to and thanks for laughing now about all the things you had to do to stretch a buck.  I will never forget 32 ounces of macaroni with 1lb of hamburger in it for goulash, or your canning pot full of chili with 2 lbs (on a good week) of hamburger and 20 cans of beans.  I love you for all those things and thankful in hindsight that we grew up like that, but mostly that those days are so far behind you.

Now, make sure when you cut up the cheese you cube it in perfect squares, tiny squares, because if my mom finds out you didn't, she is NOT going to be happy.  Oh yes mom, I love you for your OCD and thank you for passing it on to me! HAHAHA

Here we go!

16 oz. cooked elbow macaroni
16-18 ounces of Velveeta cheese, cubed very small (my mom is watching)
2 cans cream of mushroom soup
2 T melted butter
3/4-1 cup of milk

Breadcrumb Topping
1 cup breadcrumbs (not seasoned!) I used my homemade
3 T butter

Preheat your oven to 350 degrees F.  Boil your macaroni for the low end of time.  If it says 10-13 minutes, go 9 or 10. Feel me?  Drain and let cool.  This is the one time I won't give you side eye, if you rinse it with cold water.  Stop the cooking and separate.  Do that right away and then before adding to your bowl.

Now prepare your breadcrumb topping.  In a small skillet, melt your butter, add in breadcrumbs and toast up for 2-3 minutes, when they are golden brown and the butter is absorbed, turn off and set aside.

In a large bowl, add cream of mushroom soup, milk  and melted butter.  DO NOT add salt.  I repeat DO NOT add salt.  Do you KNOW how much is in that soup and cheese?  OK.  Good.  Mix to combine, now add in rinsed and drained macaroni and the cubes of cheese.  Mix just until combined.

Pour into buttered 9x13 or any casserole dish it will fit in to, and smooth the top.  Sprinkle the breadcrumbs like toasty, buttery rain and bake for 30-40 minutes.

There you go.  This is how my mom made baked mac and cheese.  While I make it different for my family, this turns back the clock to happy memories as a child.  I hope you enjoy as well!

Cheesy Broccoli and Chicken Bake

A good evening to you all.  I always say that, don't I?  How should I start?  I mean the options are HOLLAAAAA, or like........YO.  No, those won't work.  Anyway, it IS a good evening, when I am writing this anyway and I hope it is for you too!

Summer has sprung.  I know we are all doing a lot more cooking outdoors but, sometimes, indoor cooking is our choice too!  We still have families to feed or maybe only ourselves.  In fact this recipe will do fantastic in the freezer if you have to many leftovers.  Those of you who are single will love to know that.  You can take out the broccoli, it will still be delish, but, honestly, if you take out the broccoli put in peas or something green.  Cause I am the mom that's why!

Enjoy this easy, and yummy casserole that is sure to fill up the tummies of all you love!

2 T butter
1/4 cup finely minced onion
1/4 cup flour
2 3/4 cups milk
1 T. onion powder
1 tsp. salt
1/2 tsp. black pepper
16 oz. pasta, cooked to al dente
2-3 large chicken breasts, cooked and diced
16 oz. bag of frozen broccoli
3 cups shredded cheddar cheese (divided)

If you cook your pasta in salted water, make sure to keep the water when you are done and cook your chicken in it.  Drain your pasta and set aside.  Return pot to stove top and add butter and onions.  Let onions cook for 2-3 minutes, while stirring. 

Add in flour and allow to cook while stirring for about 1 minute to cook out the raw flour taste.  Add in onion powder, salt, pepper and milk.  Let come back to a boil, stirring often.  Add in chicken and broccoli.  Remove from heat and add in 1 1/2 cups of your cheese.  Stir and pour into a greased 9x13 casserole dish.  Sprinkle remaining cheese on top and back for 20-30 minutes.  

This is a really easy recipe that is usually a winner for anyone I make it for!

ENJOY!

3 Minute, 3 Ingredient Strawberry Mousse

You guys, I just love Valentine's Day.  I know YOU know, but in case someone new is reading I want them to know, that I love it too!  I am blessed with a marriage where I am married to my best friend!  He is such a teddy bear, AND my hottie!!  Love is a blessing, marriage is a gift, and truly have been blessed and gifted with both.   Anyhoodle, this recipe is easy, and can be made by even the most inexperienced cook.  3 minutes, no joke.  We will also be cooking IN on Valentine's day, because to me, nothing says I love you like filling the tummy of the one or ones you love most with his/her favorite things.  Food is love, we all know that!

This is kind of just a simple fake out mousse.  It is actually almost the same filling I make for my Mile High Banana Cream Pie recipe.  I just adjusted it a bit to be a bit more of the consistency and flavor I was looking for.  Obviously for my holiday dessert I wanted it pink.  I could not find instant strawberry or cherry pudding.  I wanted to keep it at 3 ingredients though so I I didn't want to use vanilla and have to color it and flavor it.  So, what I DID find was by Royal, and it is Greek Yogurt Pudding Mix.

I have never seen it before, but I found it, and I don't like yogurt for the record.  I mean, I won't TOUCH yogurt, but this tastes amazing and really just tastes like pudding flavor to me.  I did end up adding a couple of drops of food coloring, since it isn't really pink, but that is completely optional.  So is the course sugar sprinkled on top but, that crunch with the creaminess of the mousse, make perfection.  Just sayin...

So if you want vanilla or chocolate, or any other pudding flavor you can find, go for it.  That will be perfect too.  So technically 3 ingredients and shouldn't take more than 3 minutes, and you in fact, can eat it directly after preparing, no need to chill. 

I hope you enjoy this, and make it for your Valentine's day IN! xoxo

1 1/4 cup heavy whipping cream
1/2 cup milk
1 3.4 ounce box of Greek Yogurt Pudding (or you can use any flavor, I just wanted strawberry)
food coloring IF needed

In a medium mixing bowl, add in heavy whipping cream. (or your stand mixer bowl) Whip until soft peaks form.  Add in pudding mix and continue to beat for 1 minutes.  Add in milk, and beat until combined.  Now you may find you want slightly more milk, but this is the perfect consistency to me of what mousse should be!  This makes about 4, 3/4 cup servings.  So heck, maybe we should just call this a "just for 2"!! No, put it in 4 ramekins or bowls (or one big bowl), our self esteem won't suffer so much if we eat 2 small helpings, perhaps, an hour apart or so.  Right?

Cheeseburger Mac

Ok, truth time.  How many of you are fans of Hamburger Helper?  Don't worry, no judgment here, I use it sometimes as well.  So easy, quick and throw it with a veggie or salad and call it dinner right?   Back in the day we were one Hamburger Helpin' family.  Between practice for swimming, or football, dances, baseball, work, social lives, etc., it was just so dang handy and quick.  I wasn't as much of a cook as am I now back in those early days of marriage and family so we do the best with what we have, right?

Jump ahead to now.  I by no means am an ingredient princess.  I am guilty of rarely reading ingredients, but more and more often it is occurring to me to do so.  (baby steps friends, baby steps).  I mean, am I the only one who can't pronounce half the stuff on most ingredient lists?  I don't need preservatives, because I am making it fresh.  Does mine taste EXACTLY like Hamburger Helpers Cheeseburger Macaroni or whatever it is?  Heck no.  I think it is better!  I suppose if you want to change out the grated cheddar for Velveeta or something it might taste more like the cheese powder we all know and love.  (or don't love).  Notice mine isn't yellow/orange!  You can add your own spices, put own little spin on it.  How about some chili powder and Monterey jack cheese for a little "chili mac" inspiration?  I could go on and one but as a mom, I know how precious these one pot recipes are.  This fed 4 people just fine, but double it, if you have growing boys and girls and hungry parents!!

You Will Need:
1 1/2 lbs. ground beef
2 tsp. garlic powder
1 tbsp. onion powder
2 tsp. salt
1/2 tsp. black pepper
2 tbsp. butter
2 1/2 cups water
2 cups milk
4 1/2 cups short cut pasta of your choice (uncooked)
2 1/2 cups grated sharp cheddar cheese (or cheese of your choice)
1/2 cup grated parmesan cheese

In a medium pot, brown hamburger, adding in garlic, onion powder, salt and black pepper.  Drain ground beef if it gives off to much fat. 

Add back to your pot and add in butter, water, milk and pasta. 

Place a lid on the pot and bring to a simmer for the amount of time recommended on your pasta package.  Stir every couple of minutes to minimize sticking.  When the pasta is cooked, turn off the heat and add cheeses. 

Stir until melted.  Let sit a couple of minutes before serving. 

I hope you enjoy this one pot dinner.  I know as a mom, of a once busy child, how much these "one potters" are cherished!!

ENJOY!

Homestyle Creamed Corn



Hello friends!  How are your gardens?  Anyone have amazing farm markets?  Actually any farmers market is amazing, isn't it?  I told you I was on a farmer's market kick!  If we go to the work to grow all of this produce, we must have great recipes to use them on, right?

 I must admit, (hanging my head) I kind of dig creamed corn in a can.  Don't judge.   However, I had never tried to make it homemade.  Oh for heaven's sake, homemade creamed corn is an entirely different bird people!  I don't do fancy and hard, you all know that.  I am a real woman with a real family, and I blog, what we eat, we eat what I blog.  Plain and simple.  I knew if I could make some amazing creamed corn, I would be a rock star.   This was so thick, and so delicious and such a huge beginners luck dish!  I usually have to test a recipe a few times, to get it just how I want it.  I got the "do NOT mess with this one" vibe after eating it the first time.    So you are getting this one straight off of my stove! 

I am notorious for taking veggies and making them as unhealthy as possible.  Corn isn't so great for us anyway, so I don't feel bad with this one.  I can tell this is a new staple side for big meals for us from now one!  I hope you enjoy it, it is so easy, and very worth the 10 minutes of time it takes!

1 T butter
1/4 cup FINELY chopped red bell pepper
2 tbsp. flour
1 cup milk
1/2 cup heavy cream
3 cups corn (use it off the cob, or thawed out frozen corn, takes about 6-8 ears)
1 tsp. salt
1/8 tsp. black pepper

In a cast iron (or any skillet you choose), melt your butter.  When it is melted add in your bell pepper and sauté for a couple of minutes.  Add in the corn, and stir.  Sprinkle in the flour and stir and let it cook for a minute.  When the flour is incorporated, add in milk, cream, salt and pepper.  Stir to combine.  IF you are using fresh corn off the cob, let simmer on LOW, for 15-20 minutes and then let sit, for 10 minutes.  If you are using frozen corn that you have thawed out, simmer for 10 minutes and let sit for 10 minutes.  It will thicken GORGEOUSLY and the taste is..........perfection.

ACK!  Even my husband LOVED it!

Enjoy!

Chicken Kiev Pasta

Oh, this dish. 

What havoc this created for my husband and I.  I mean seriously, it was sort of ridiculous.  Our conversation when something like this:

Me: I want to make Chicken Kiev into a pasta dish.
Geo: Cool, but, it would just be buttered noodles with some herbs. 
Me: It needs breadcrumbs though.  And it will have to be a wee bit saucy, with some light buttery sauce, because it needs to not be just dry pasta after I bake it.
Geo: Christine, chicken kiev has no sauce.
Me: I KNOW.  But this is a "version" and so it is going to be a little different"
Geo: it is different, you are adding pasta
Me: AND I am adding a little sauciness, because I want a little sauce
Geo: Well then it isn't chicken kiev, it is chicken kiev with PASTA.

DING DING DING!!  So that is how "Chicken Keiv Pasta" was born.  Isn't it nice to know the long scientific process that goes into naming and coming up with a dish? OH the process!  Anyway, we got to laughing, and well, that is how most of our conversations end.  I suppose that is a good thing, right? 

I have had a lot of requests for pasta dishes.  Easy and quick pasta dishes.  They seem to please the masses and many can be made ahead.  I was even told on many occasions the semi homemade thing didn't bother the requesters.  Anyway, I made a few this week.  I love chicken kiev and who doesn't love pasta and chicken and butter, right?  I made it the first time though the flavor was incredible I felt that most people would consider it to "dry".  So I incorporated a little bit of a light sauce for it.  This is just my version, done with pasta.  I hope you enjoy it and please always feel free to email me requests, or post them on Facebook or tweet them to me!  Let me know if you try this one, it is one of my favorites to be honest! It isn't over saucy, or seem very saucy at all.  It delivers incredible flavor and comfort and after all, food IS love!

Now onward my friends!

1 lb. cavatappi or other short cut pasta
1/2 cup butter
1/2 cup milk (you can add up to 1 cup depending on your preference)
1 cup grated Parmesan cheese (can add another 1/2 cup if you up your milk!)
2 cups shredded or chopped chicken
1 cup chicken stock
1 tbsp parsley
1/2 tsp oregano
2 tsp chives
1 cup breadcrumbs
olive oil
salt and pepper

Preheat oven to 375 degrees F.  In a large pot of salted water, cook pasta according to package directions and drain.  Leave in drainer and using the same pot, add in butter, milk, cheese, chicken, chicken stock, parsley, oregano, and chives.  Heat until cheese is melted.  Stir constantly so it doesn't stick or burn.  Add pasta in and stir to combine adding salt and pepper to taste.  Pour into a buttered casserole dish and sprinkle the top with breadcrumbs.  Drizzle lightly with olive oil and bake for 25-30 minutes, until breadcrumbs are golden brown. 

I hope you enjoy this easy, and quick pasta dish.  Make extra, minus the breadcrumbs and freeze a pan too!  This isn't a super saucy, or cheesy dish, so don't think you did something wrong when you can't really SEE a ton of sauce!

Your "pasta is my addiction" Chefwannabe

Stick to your Ribs, Not Your Thighs Potato Soup!

You have spoken!  You wanted my healthier, vegetable-ier, meatier version of potato soup.  This one is delish and I am really excited to share it.  Like what I named it?  It is true, it is "stick to your ribs" hearty, but it won't stick to your thighs!  Or your butt!  Or your gut!  Or your bat wings!  WOOHOO!

You know how I love soup and soup season is upon us!  WOOHOO!  My husband is equally as thrilled.  NOT.  He always says, "soup isn't a MEAL".  Any of you have husbands or wives like this?   Chili is a meal, but any other soup is SOUP.  Chili is not soup.  Really?  I adore my husband but this soup logic has got to be dealt with if I am gonna keep him around another 13 years! HA! 

This one pot, with prep included, probably 30 minutes tops.  You could easily prep this if you do make ahead meal prep bags.  I used to do this on Sunday evenings.  Prep for the week.  For this soup, I would chop the carrots, celery, onion and ham and put it all in a bag with the butter and olive oil added as well.  I would put into a very small snack baggie, my salt, pepper, rosemary and parsley.  Then all I would have to do on meal night, is peel and dice some potatoes, get out my chicken stock and now you have about a 15-20 minute meal.  Remember to check your potatoes, depending on how big or small you dice them, you will need to decrease or increase your simmer time by a couple of minutes!

1 tbsp olive oil
1 tsp butter
1 cup diced ham
3 medium potatoes (peeled and diced smallish)
1 large carrot, diced
2 ribs of celery, chopped
1 small onion, diced
1 tsp garlic, mined
1 tsp rosemary
salt and pepper to taste
4-5 cups low sodium chicken stock
1 1/2 cups skim milk
1/2 cup Wondra flour
1 tbsp. parsley

In a medium pot, add oil and butter.  When melted add in ham, potatoes, carrot, celery, and onion. Saute for 2-3 minutes, add in garlic, rosemary and salt and pepper to taste.  Stir to combine for 1 minutes.  Add in chicken stalk, and milk.  Cover and let simmer for 15 minutes.  Now there are 2 endings to this story.  If you want a thicker soup, add in Wondra while whisking, it will thicken your soup just enough to make it feel like you are eating a creamy, amazing, sinful soup.  Stir in parsley and serve.  OR... Stir soup and add in parsley and serve!

No matter how you eat it, please enjoy it!  I always love to see photos of recipes of mine you have tried!  Make sure to tweet them, instagram them or post them on my Facebook!  Make sure to hashtag them with #thechefwannabeinme ! 

Your "happiness is not adding to my thunderthighs" Chefwannabe

Dirt Cake

Good afternoon friends.  My husband has been asking me to make this for so long I feel terrible.  I don't even remember how long it has been but I can tell you it has been months, if not a year or better.  I love this dessert, and I love my husband so I am not sure what took so long. 

I can remember the first time I had this.  I was a kid, and I was THRILLED with the whole concept of eating worms from dirt.  OMG, what does that say about my developmental health?  Well, anyway, I have made it several times throughout my adult life, a few times in a sand bucket from the toy section, using the shovel as the spoon to serve.  I have done it in a flower pot and used a clean new trowel to serve it.  You can really do a million things with this, so I encourage you to be creative, it is so fun.  AND delicious!  By the way, I used more Oreo's than I ever have on this recipe I won't be going back to using less anytime soon. 

2 pkgs. Oreo cookies
1 pkg. cream cheese (8 oz.)
1/2 cup butter, softened
1 cup powdered sugar
3 cups milk
1 -12 oz.tub Cool Whip
2 -3 1/2 oz. pkg. instant vanilla
1/2 tsp. vanilla
gummy worms

First of all find a container.  Traditionally you can do this in a CLEAN sand bucket with a shovel (toy section) or a clean flower pot.  I did mine in my Pampered Chef Trifle bowl, you can even do it in a plain bowl, just pick your vessel my friends, pick your vessel!

Now, let's start with the Oreos!  In a food processor or in a Ziploc with an instrument of mass destruction, get ALL of the Oreos into crumbs, FINE crumbs and set aside.  Mix butter, cream cheese and sugar and vanilla together with your electric mixer or stand mixer (using whisk attachment).  Then add in milk, and pudding.  Whip for 2-3 minutes, until blended and fluffy.  Now add in your whipped cream, beat into mixture.  Decide how many layers you think you want and take some cookie crumbs and layer than into the bottom of your container.  Then, layer on some pudding mixture.  Rinse and repeat, ending with the cookie crumbs to simulate the DIRT!  As you're layering the ingredients, place several gummy worms and /or critters in the "soil".  Chill in refrigerator for 3 to 4 hours before serving

I am sure you have had this before, or you WISH you had it before, but now, you CAN have it.  ANYTIME you want it!  This made my hubby happier than a worm in dirt!

Your "dirt makes for a happy hubby" Chefwannabe

Chicken and Rice Casserole

I think I have an admission to make.  An apology maybe, perhaps, just to be forgiven.  I think.....I........actually...........MIGHT.........LIKE..............SOOOOOMMMMMEEEE......(coughs, chokes and feels lightheaded)...............CASSEROLES.  (gasps for a breath).  I know, I know, I have been hating on them for so long.  Granted I still think they look like a dogs dinner, I think there are SOME that can be done very appealing to the eye AND tummy. 

I know busy moms, dads, grandparents, aunts, uncles, etc.....need easy recipes, quick recipes.  Kids are so involved in so much these days!  I get where a casserole will do that.  So many times they are a one pan or one pot meal.  I actually enjoy this myself, more and more. 

Aren't these recipes about a dime a dozen?  I know, I know.  I figured you wouldn't mind then if I shared mine, or rather my moms.  She has been making this recipe since the beginning of time.  She always used bone IN chicken but in the name of quick and easy and so forth, I went with boneless skinless breasts.  You could use boneless thighs as well or use bone in, but, I am just saying, I like this particular recipe better, bone OUT. 

I only added one thing to my moms recipe, and that is I added peas.  I liked it.  I really liked it.  Just make sure they are frozen ones!  You are getting my moms original here, which does include 2 cans of cream soup.  Go with it, or don't, but I ain't messin' THAT much with moms recipe!  I even baked it in her old 9x13 from when I was a kid, I LOVE this pan!

You will need:
3 boneless skinless chicken breasts cut into big strips or pieces
1 cup instant rice (uncooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 empty soup can of milk
2 tbsp. melted butter
3/4 cup peas  (could also use 1 cup very small broccoli florets) BOTH are optional
salt and pepper
dried parsley, because my mom always did!

Preheat your oven to 350 degrees F.  Butter or spray a 9x13 baking dish with nonstick cooking spray.  In a large bowl combine, rice, both soups, milk, butter, salt, pepper, and peas.   Mix until completely combined.  Add in peas, salt and pepper and mix again.  Pour into prepared casserole dish or 9x13 pan.  Lay in a single layer, your cut up chicken pieces. .   Sprinkle some dried parsley over the entire thing Bake for 45-60 minutes.  Chicken should be done and rice tender.  Let stand 10 minutes before serving. 

You don't have to add the peas (or broccoli) at all.  My mom never did, I just wanted to give it a try this time. 

Enjoy this family favorite from days gone by!!

Your "my name is Chris and I like casseroles" Chefwannabe

Homemade Ricotta Cheese

Good evening friends!  Hoping this finds you all doing well and enjoying your evening!!

This cheese making thing, is getting a little out of control.  First hubs and I made mozzarella cheese, we have made it several times.  He has been on me about making ricotta cheese forever.  He LOVES ricotta cheese.  Not my favorite, but I get that he enjoys it.... immensely. 

I wish I had 1.00 for every single time I put him off about this.  I used every excuse in the book, from "it will be to hard" to "why can't we just buy it in the store" to "NO, I am NOT making ricotta".  Well finally he was done taking no for an answer.  I mean, he is a HUSBAND, shouldn't he be able to take NO for an answer? :)  Anyway, I gave in.  We looked up all kinds of recipes and techniques.  I can't believe the variance from super easy recipes to super involved recipes.  We ended up going with a recipe from epicurious.com for our first ever ricotta cheese making adventure.  It was easy, took no special equipment, other than needing to pick up some cheesecloth we were ready to go.

I will tell you in advance, this cheese was SO incredibly delicious, I will likely never buy it in the store again.  Not only was it delicious, but I knew exactly all 4 things that went in it!  How can you argue with that?!?

You will need:
1 large pot
cheesecloth
colander
1 1/2 tsp salt
1 gallon whole milk
2 cups heavy cream
6 tbsp. fresh squeezed lemon juice.  (do NOT use the stuff in a bottle)

Place cheese cloth into the colander and set in the sink.  Make sure you cut the cheese cloth bigger than you need so it stays put and cover the entire colander

In a large pot, add in milk, cream, and salt.  Bring slowly to a rolling boil.  This might take a bit!  Be patient. 

When it is at a rolling boil, add in the lemon juice and turn off the burner.  Let it sit for approx. 2-3 minutes.  You will see it curdling immediately.

When you think it is curdled as it should be, pour into cheese cloth lined colander and let drain. 

The longer you let it sit and drain the dryer your ricotta will be. 

This yields 1 qt of ricotta.  (at least it did for us).  Refrigerate at least 4-6 hours.  Let it cool completely and then use however you choose.  Use it savory, use it sweet, the options are endless.  This is the best thing goin' and I can't WAIT to make it again and again!  Funny how things change, eh?

Your "admittedly likes making ricotta" Chefwannabe

Egg Cream (Cold Drink)



 

Happy Summer!  Are all of your kids out of school?  I can remember the days.  It usually took less than 72 hours for Cody to be "boooorreed".  Oy!  We always had fun summers.  Fishing, crabbing, beach days, kites on the beach, Phillies games....... 

 

Anyway, I was thinking about all of you poor parents who are finding things to entertain these little chickens and thought I should write a nice stiff alcoholic drink recipe.  And then it occurred to me, "What about the CHILDREN" I thought to myself.  I have a couple alcoholic drinks on FTOACW already, I mean, who can have ENOUGH?  But, I have nothing you know, for the little wee ones!  By the way when I typed "what about the children", I was saying it all dramatic in my head.  Surprising?  Didn't think so.



 

 

This is an easy drink, made with things you probably already have on hand.  It is just a fizzy, refreshing, fun drink I think kids and adults alike will enjoy.  These are an old time fountain drink originating in Brooklyn.  They are so easy, I think even your kids could make them, themselves!   I am giving you a "recipe" for the size of glass I make, but, you can make any size and adjust.  I have never measured these ingredients before if that tells you how loose the recipe is.  You could use strawberry syrup or vanilla syrup in this as well!  OH you Rhode Islanders have this coffee syrup, I bet that would be SO good!

All measurements are approximate.  You can eyeball this easily and it will make no difference!  I used a 2 cup, jar glass for this.  You want lots of foam on top so keep that in mind!  (more than mine in my photo! It went down a bit in my "photographic" process LOL)  You need a LONG handle spoon like an iced tea spoon!  The goal is a chocolate bottom and white foam on top.  You don't want the foam to get brown from the chocolate!  Ready?!?!!

1 cup milk- COLD
3/4 cup seltzer water- CHILLED
2 tbsp chocolate syrup

Pour your milk in the glass first.  Then top with seltzer.  It should create a lot of foam on top.  Now carefully place 2 tbsp (approx.) chocolate syrup in the side and let it fall to the bottom.  Take your long handled spoon and place it all the way in the cup and then stir briskly but carefully as to not disturb the foam!  OH the stress!!!

Pop in a straw and enjoy this refreshing, old timey fountain drink on a hot summer day!

Your "don't disturb the head" Chefwannabe



Rice Pudding

My husband has emailed me 3 times from work wondering if this would be ready when he got home.  Yes, it is one of his favorite and yes, it is THAT good. 

There are so many variations of rice pudding but personally, while not fond of the texture of rice pudding, I would say this is the best, vanilla, creamy, goodness!!  I might be partial, but at the same time, I am quite brutally honest, so yea, it is the best and easiest!  My dad grooves on raisins in his rice pudding.  I, think raisins are really little bug corpses.  I mean, I don't know that for a fact, but I guarantee, if examined closely, they would be outlawed! :)   You guess it, not a fan of the raisin.  I will be sending a big bowl of this to my parents in a couple of days, I will make them a double batch and I will add raisins, because you know why?  I am the their youngest and most perfect child.  I mean, it is what it is right?  Come on "youngest children", you know what I mean?!  They would expect nothing less than that from us.  HA!

I mention in the ingredients to make sure your egg is room temperature.  When you add it, add slowly and don't stop stirring, we don't want scrambled eggs here and if the egg is at room temp it is closer to the temp of the scalding, boiling, mixture and not like, COLD to ya know....hotter than the sun.   I like to make sure I have everything measured out and ready to go. This is another one you are going to need some good music for.  You will have lots of dance party time while you stand at the stove and stir.  DO NOT, leave the stove kids!

3/4 cup white rice (uncooked)
1 1/2 cups water
2 cups milk (divided
1/2 cup sugar
1/4 tsp salt
1 egg, slightly beaten (make sure it is at room temp)
1 tsp vanilla
1 tbsp butter
1/2 cup raisins (optional) Blech! 

In a small pot, bring water to a boil, add in white rice, turn down to low and simmer for 15 minutes.  Keep checking it so it doesn't stick or boil dry!  Trust me, keep it low, again, TRUST ME!

In a clean, medium saucepan, add in rice, sugar, and 1 1/2 cups milk.  Stir on medium until mixture begins to thicken, it could take 12-15 minutes.  Be patient and do not walk away, it will burn so fast you won't know what hit ya!  After it has thickened, (15 min point if you aren' sure), add in the remaining milk, egg, and raisins (if adding), stir until combined and cook another minute, stirring constantly.  Remove from heat, add in butter, and vanilla, stir until melted and divide into 4 small dishes or ramekins. 

I hope you enjoy this creamy, perfect every single stinkin' time rice pudding.  I am off to make a double batch for my sister to deliver to my parents this weekend! 

Your "not so sure about this rice pudding thing"chefwannabe

Just For 2 - Pork Medallions In Cream Sauce

Well here we are, the first recipe in a series of "Just For 2" recipes.  Thank you for your overwhelming response to my request on Facebook for recipes you would like to see made just for two!  I know so many of you are single, empty nesters, or just wanted maybe a romantic meal to fix that special someone!

My parents are home alone these days and when I am visiting or when someone is heading to their house I like to send meals made just for 2.  They don't need enough for an army, not even a small army.  I like knowing they have healthy, homemade food in the freezer they can take out and just heat up.  My mom cooked for 12 for about 40 some years, I think she can take a break now!  So if you have parents who are getting older, or don't get around like they used to, this is a great meal idea to make in individual foil containers, and put in their freezer!  Always make sure to give them directions on reheating too!!  As I mention below, I made this in 2 individual size, oven safe dishes I have, but it can easily be put in just a very small casserole dish as well! 

I also think this is a great romantic evening at home meal.  It isn't difficult, even a cooking novice can do it, and do it well.  Light some candles, dim the lights, put on some good soft music and.........EAT!!

This is actually a bit of a figure friendly recipe.  The cream sauce is chicken stock and skim milk.  Nothing heavy about it.  The pork is lean and the breadcrumb topping, well, sorry but it must not be skipped!

Here is what you will need:

2 boneless pork chops (mine were just over 8oz a piece)
1 1/2 tsp onion powder
2 tsp dried basil
salt and pepper to taste (be careful especially if your stock isn't low sodium)
1 tbsp butter
2 tbsp flour
2 cups chicken stock
3 tbsp skim milk
1 tbsp cream cheese
1/4-1/2 cup bread crumbs
olive oil (any kind will do)

Preheat your oven to 375 degrees.  Thin slice your pork chops into "medallions".  However you choose to do that, go for it!  When both chops are thinly sliced, place in a bowl and sprinkle with onion powder, dried basil, and salt and pepper.  Be careful with the salt, especially if you aren't using low sodium chicken stock.  Use a light hand, remember everyone can salt their own to taste. 

Now heat a medium skillet up with some olive oil, place your pork in the skillet and let it brown.  It will likely cook all the way through depending on how think you cut your pork, but if it doesn't, it will be going in the oven so don't sweat it!  Cook until nicely browned and nearly cooked through.  Place unto a plate and set aside. 

In the same skillet, with all that flavor stuck to the bottom, add in butter and flour, whisk together until butter is melted and flour has cooked about 1 minute.  Add in chicken stock and whisk, scraping up all the good bits of flavor from the bottom of the skillet!  Let simmer for 2 minutes whisking constantly, add in milk and cream cheese and whisk until combined.  Now take your pork, add it back into the gravy and stir to coat.  Place half of the mixture in each individual serving dish.  You can also add to a small 2 serving size casserole dish.  Top with breadcrumbs and drizzle the top with olive oil.  Bake for 20-25 minutes. 

Into the oven they go!

You will have tender meat with a light gravy, topped with crunchy breadcrumbs.  SO delicious!  I served with with a side of egg noodles.  For 2 I used 8 ounces of dried pasta, cooked according to package directions and tossed with fresh parsley, butter, and black pepper. 

I am so glad you all seemed interested in a few of these "Just for 2" meals.  I hope you love this first one and give it a try.  It is a little fancier than plain chops, a few more steps, yet, as easy, and doubly delicious!!

Your "made this just for 2 today" chefwannabe

PS.  This can be also be made for more.  Just double or triple the recipe as needed. 

Crock Pot Chicken and Tots (this is SO hard for me)

It is the moment you all have been waiting for. I had to gather strength, and courage for this one. Don't laugh, you know how difficult this chapter in my life is. I looked at it, I even moved it around a few times. I talked to it, I yelled at it. But the time has come, that we have united, for a greater cause. Me and my crocky (crock pot) have come together, on good terms to assist working parents, or anyone who needs a one pot kind of situation.

You all know how I feel about crock pots. Crocky overcooks everything for me. I don't like fork tender, smooshy roast. In fact, I am not a huge roast beast fan at all. Crocky for me, is good for 2 things. Keeping chili hot during a Philadelphia Eagles game or keeping meatballs warm, during a Philadelphia Eagles game. I have nothing against anyone who loves their crocky. I get it, I really do but that doesn't mean I LIKE it. Ya know?

A fellow blogger said she was making this recipe once and it sounded interesting enough for me to bring crocky out of hiding. It turned out OK. It feeds a small army so I might make only half of a recipe if I were to do this again. I think it will be a hit for all of you with kids or hearty appetites to feed! I served it with some biscuits and green beans.

I am going to tell you how to make it, but if I break out in a sweat, and begin to shake, just know...this to shall pass. I get nervous around my crock pot! Oh yea and you just can't photograph stuff in a crockpot well. Not this anyway so I don't apologize for this crap photo. What do you expect from a crockpot?!

32 oz bag of seasoned tator tots (you can use plain, seasoned is just better
3 cups of shredded cheddar cheese
4 boneless skinless chicken breasts cut into cubes
6 strips of bacon (fried to extra crispy and crumbled)
1 cup of milk
1 tbsp onion powder
1 tbsp all purpose seasoning
salt and pepper to taste

If you have the plastic bag like crock pot liners, this would be a good time to break those bad boys out. Cleaning this up is NOT fun.

You will layer your ingredients. First layer half of your tator tots in the bottom. Add 1 cup of cheese and 1/3 of your bacon. Next layer your cubed uncooked chicken, season the top of the chicken with onion powder and all purpose seasoning, 1/3 of the bacon. 1 more cup of cheese, the second half of your tator tots, the rest of the cheese and then rest of the bacon on top. Pour over 1 cup of milk and cover.

Salt and pepper each layer as you see fit. Cook on high for 4-5 hours, or on low for 8 hours.

We really liked this. Again I am not sure where the recipe came from, just came from a friend but I understand it is a recipe that has been around awhile. I hope you enjoy it. If you don't, I am only the messenger. We will find the creator together! HA!

Your "does naming my crockpot, Crocky mean I like it" chefwannabe

 

PS. Serve with a dollop of sour cream on top!

Homestyle Gnocchi Soup

I could eat soup for every single stinkin' meal.  Trust me on this.  If it is -20 outside I want soup and if it is 110 outside, I still want soup.  My favorite soup is Chicken Noodle Soup.  When I see a fellow foodie post a picture or a recipe for it or a new blog post about it, I always share it.  I have to.  The world NEEDS more versions of chicken noodle soup, right?  Big noodles, little noodles, skinny noodles, fat noodles, TONS of noodles....  Let me calm it down, I am almost breaking a sweat.  The point is, there could never be enough kinds of soup in the world.

I have never made homemade gnocchi.  I admit it.  Honestly, I am not a HUGE gnocchi fan.  I make a few different things with it, including a sweet dish but, just was never hellbent on making my own.  In fact, you know where I buy it?  My local Dollar Tree.  Yes I am serious.  Now if you don't know what gnocchi are, they are a soft dumpling made from potatoes, and various other "usual suspect" kind of ingredients.  Here are the ones I use.

I love them in soup.  You have to be careful not to over cook them in soup or they just become mushy, which isn't horrible either in reality.  This soup is just a lovechild of my need to use up veggies and some chicken and this poor lone package of gnocchi.  You may find it tastes MUCH like the Chicken Gnocchi soup at a chain Italian resturant. (wink, wink) Here we go!!

Home style Gnocchi Soup
2 cups veggies of your choice I needed to use up carrots, celery and bell peppers.  Whatever you choose just make sure it all equals up to 2 cups
1-2 cups chicken cut into small pieces (I used boneless thighs)
1/4 cup corn (optional, I just had some leftover)
5 cups chicken stock
1 1/2 cups skim milk (any milk will work or cream or half and half)
1 1/2 tbsp cornstarch
1 tbsp basil (I used dried)
1/2 tsp rosemary (dried)
1/2 tsp thyme (dried)
1 package gnocchi 

In a large pot saute all veggies in 1 tbsp olive oil.  After sauteing for 2 minutes add in chicken. Let cook for 3 minutes, stirring often.  





Add in basil, rosemary, thyme and chicken stock.  Let this simmer for 5 minutes.  

While it is simmering combine your cornstarch with your COLD milk.  You can NOT add it into warm liquid or it will lump on you.  Whisk into milk and then when soup is at a boil, add it in stirring constantly.  It will begin to thicken almost immediately.  5 minutes before serving add in gnocchi.  If you know the entire pot will be eaten go ahead and do it this way.  If the soup will need to last a few hours, make the gnocchi separate and add them to each bowl of soup.  Mine is in the fridge with the gnocchi IN it, so the choice is yours, I just wanted to share the suggestion.


This soup is creamy yet brothy.  I was so happy with how it turned out!  I am known as the "queen of soup" in my family and among my friends.  This is one of my favorites.  I will be making this one often.  Serve this with some warm bread or bread-sticks, maybe a nice panini.........oh heavens!!


Feeling like a bedtime snack......another cup of soup!

Your "gnocchi is such a funny looking word" chefwannabe

Chris