Haluski

Hey, hey, hey! Good to see you all again!  Summer is coming!  Yeahhh! I love Spring myself but hot summer days make me happy too.

Today I am sharing haluski with you. It is a super easy, one pot dish. Popular in variations in Poland, Ukraine, Slovakia etc.  It is SO good and you can use pancetta, bacon, or Kielbasa for your protein! Got to love options!

This is definitely a less than 30 minute recipe and all you need is one pot and a spoon. I make mine a little different than most people. You can add chopped onion but we skip it! Let's get to it!

VIDEO!

You will need:

1 ring of Kielbasa 

3 Tbsp Butter

1 small Head of Cabbage

2 Tbsp mined Garlic

4 cups Chicken Broth

12 oz bag of Egg Noodles

Salt and Pepper to taste

In a large pot add in Kielbasa cut into coins.  Lightly brown and then add in butter.  Let melt and drop in your garlic (and onion if using it).  Let cook while stirring for 2 minutes then add in cabbage shredded or chopped small. This will start to wilt down, stir and cook for approx 5 minutes.  Stir constantly!  Next is the chicken stock. Add it in let come to a boil, when it does add in egg noodles.  Give it a good stir.  The stock won't come to the top but don't panic.  Put the lid on and cook for the time suggested on the noodle package.  Stir a couple times and get the lid back on!  When it is done Stir again and let sit 5 minutes before serving.  Delicious!

ENJOY!

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!

Baked Ricotta Pasta

Are you a fan of the ricotta?  I find it much like cilantro, you either are, or you are not, few are in between.  I am, however, the exception.  Sometimes I love it, something I don't, just depends on the dish I suppose.

I needed a quick side dish the other night.  I had a few leftovers from manicotti in my fridge and went to work in my science lab.  Actually, let's be honest, it is more like a sofa and a notebook but, none the less I came up with this pasta dish that my husband thought rocked, and I thought was pretty darn tasty too.  It is easy and quick, definitely a recipe to have in your arsenal of "OMG, they will be here for dinner WHEN?" recipes. 

Like that old retro casserole?  Rocks my world.

Anyway, you will need:

8 oz. short cut pasta
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
4 T. butter
1/2 tsp. salt
1/2 tsp. black pepper
2 egg yolks

Preheat your oven to 350 degrees F.  While that is happening, cook your pasta in well salted water according to package directions.  Cook it on the low end of the recommended time.  When it is done, drain, and put back in the pot.  Add in all of your other ingredients.  Let butter melt, and mix gently until smooth.  Pour into a casserole dish and top with some breadcrumbs if you like!  Bake for 20 minutes.  This should serve 4 adults, easily.  I LOVE having a new side dish!  I hope you do as well!

ENJOY!

Mexican Spaghetti

My husband said to me the other day, "You know, they keep making taco this and taco that, but I have never seen anyone do spaghetti that way".  I said, "you mean taco spaghetti with like sour cream and warm wilted lettuce, oh YUM".   He explained he meant like a "Mexican spaghetti".  So I listened to the man, and as I listened I was working out in my head how I would make this if I were to write the recipe.  However, he seemed to have an exact idea, and it was just what I was thinking.  So, either we have been married to long, or we are simply two halves to one whole.  Aww.....!

I have Cody's Favorite Enchilada Casserole, which is fantastic.  Just ask Cody :)  But this is different. No toppings, and such, just a few mixed up ingredients, that work beautifully together.  I loved this so much more than I thought I would, which is SO exciting.  You parents ,or grandparents with busy kids, needing kind of a quick, make ahead, freeze ahead, dish, need to check this one out for sure.  It is easy, you probably have most of the ingredients in your pantry and it takes as long as it does to cook spaghetti and melt some cheese.  You can't go wrong.

Here is what you will need:
1 lb spaghetti, cooked and drained
1 lb ground beef
1 envelope taco seasoning
1 can chili with NO beans
1 10oz. can of Ro-Tel
2 cups tomato sauce
2 cups grated cheddar cheese

Cook and drain pasta, put back into the pot, then set aside.  Preheat oven to 350.  In a deep skillet, brown hamburger.  When it is halfway done, add taco seasoning.  If you need to drain off grease, do that when the hamburger is all browned up.  Add in chili, ro-tel, and tomato sauce.  Mix until all combined.  Add it to the pot of already cooked pasta and mix completely.  Pour into a casserole dish sprayed with nonstick cooking spray and then sprinkle the top LIBERALLY with cheese.  Bake for 20-25 minutes, until cheese is melted and it is heated all the way through!

Add a salad and some tortilla chips and call it dinner!  Didn't I tell you this was easy?!

Your "does this qualify as fusion cooking" Chefwannabe

Classic Chicken Noodle Soup

It has been no secret, I am the number one fan of chicken noodle soup.  Soup in general excites me in ways I can't explain but the overwhelming feeling of joy I get from chicken noodle soup is both awesome, and pathetic.

So many people think of different things when they think of their own personal "classic" version of the soup.  Some think of carrots and celery and onions, others think of just the chicken and just the noodle.  Which are you?  My mom always used to make it with just chicken and just noodles.  She would say, "if I wanted vegetable soup I would make vegetable soup".  Yes, MA'AM!  Over the years I have made it so many ways, I guess, I feel like it just depends on what you like.  Wasn't that spiritual and moving?  I wish I had the secret to the most real, original, perfect chicken noodle soup, but I gotta be honest, I have never met a bowl I didn't love.  Oh wait, yes I did.  It had lima beans in it.  Please tell me WHO makes chicken noodle soup with lima beans in it?  Gross, uncalled for, and down right fraudulent.

This recipe is so easy.  I call it my "Classic Chicken Noodle Soup" because it is just that.  This recipe uses very few ingredients but you get the best payoff.  This doesn't have to be difficult, but I am going to explain each part of this, so that you can make it more homemade, or more, SEMI homemade if you choose.  It doesn't matter to me and I doubt it matters to whoever is eating it, sometimes you have time for more in depth versions and sometimes you are lucky to get anything on the table, I get it, and as long as you own it, that is all that matters!

Stock- You can use stock from the store, I just suggest you buy low sodium and I buy no MSG.  You can make your own and you can learn to do that here.  I don't care if you use bouillon or flavor bases and water.  That is all your decision in your own kitchen.  Just GET the stock people!  You can also cut your stock with some water, do 8 cups of stock and 2 of water if you like.  You made need to add more at the end, again, soupier or lots of guts, the choice is yours

Chicken- You can use boneless skinless breasts, or thighs.  You can roast them first or cut them up raw and let them cook in your stock.  If you are putting them in your stock raw, make sure to cut them small enough that they will cook in the time you are working with! You can roast a chicken which I show you here.  I happened to have half of a roast chicken in the fridge so I took the meat off and used it.  There is no law about how much you can use, if you like alot, use alot.  My recipe is just a basic, general idea!

Veggies- Add them or don't.  If your perfect soup has no veggies leave them out.  If you perfect soup has tons of carrots and that is all, use tons of carrots my friends!  I LOVE celery so I use a bit more of that.  If you don't groove on veggies in your classic chicken noodle, feed them to the rabbits!

Noodles- Here is where my taste gets a bit more precise.  In my perfect soup, I have homemade noodles, like I show you here.  I find making homemade pasta is not at all time consuming or difficult for me, but sometimes I have to use a package of dried noodles.  There are so many kinds.  You can also add in cheese tortellini or any pasta you like really.  I just stuck to the old dare I say, "classic".

Now, let's get on with my recipe:

10 cups chicken stock
1/4 of an onion finely minced
1 large carrot, chopped
1/2 tsp poultry seasoning
1/2 tsp pepper
2 stalks of celery, chopped (use the green leafy tops too!)
2-3 cups of chicken (see above for explanation)
1- 12oz package of wide egg noodles
1/4 cup chopped fresh parsley (1 tbsp dried)

In a medium-large pot, add in stock.  Bring to a boil and add in all of your veggies, onions, carrots, celery, poultry seasoning and pepper.  Let simmer 2-3 minutes with the lid on and then add in chicken.  Let simmer 15 minutes, with the lid on, you don't want your stock evaporating out!  Bring to a full boil and add in egg noodles.  Cook per the directions on the package.  When it is done, stir in chopped parsley and serve.

Now we all know you need crackers or a buttered roll to eat with this.  Just make sure to put the bowl up to your nose, take in the beautiful smell of the fresh veggies and chicken.  Slowly lift your spoon and lose yourself in the goodness of a hot bowl of chicken noodle soup!

Did that almost sound sexy?  Yea, didn't think so.

Your "CLASSIC" Chefwannabe

Pork Scallopini w/Garlic and Parmesan Pasta

Family favorite time!  This actually is a recipe I thought I blogged LONG ago.  I realized I never had and it was what we had for Sunday supper last night!  I love sharing our family favorites with you guys.  It makes me feel like I am spreading the love for my family to you and yours!  Sunday supper is a big deal in our family as most of you already know.  I believe strongly in starting the week out with a big family meal, it grounds us, reminds of what is really important in our lives and gives us a chance to talk about the week.  We reminisce, laugh, visit, eat great food and spend time with the people we love.  Friends OR family alike.   I encourage everyone to eat around the table with their children and families.  I don't care WHAT you eat, just do it with your kids!   I don't care if kids live with one parent or 2, grandparents, aunts and uncles, or foster parents,  I believe it teaches them to care about others, cope, problem solve and know they have someone they can trust to talk about anything to.  I get busy parents, long hours at work and just wanting some down time.  But guess what.....it is a labor of love!

Anyway, off  of my soapbox.  Scallopini can be made with chicken, pork or veal most commonly.  I like it best with pork.  Scallopini just means it is thin, pounded very thin with a meat mallet.  I used a pork tenderloin for this.  I almost always do.  You know those big huge ones that go on sale somewhere pretty often?  I cut them into 3 or 4 pieces and Ziploc those babies into the freezer.  Anyway I cut about 1 inch slices and then pounded them out.  I used about a 3 lb piece.  It made about 8 pieces.  It also has a gorgeous wine sauce that gets spooned over the top!

Here is what you will need for the Pork Scallopini 
Pork loin or boneless chops,  pound thin. 
1 cup flour
1 tbsp garlic powder
1 tsp dried basil
1 tsp salt
pinch of pepper

Mix these dry ingredients up to use as your dredge.  Preheat oven to 300 degrees.  Heat a skillet up with 1 tbsp of olive oil and 1 tbsp of butter.  Dip each piece of pork into the flour mixture, one side and then the other, pressing down to get as much stuck to the pork as possible.  Fry 2-3 minutes on each side.  Put on a baking sheet in the oven to keep warm.  Do this until all pork is fried!  DO NOT burn any of it because you will use the drippings and "stuff" left in the pan for your pan sauce!

Sauce:
2 cups white wine
1/2 cup chicken stock
1 tbsp fresh parsley (dried is fine if you don't have fresh or leave it out if you don't care for it)
1 tbsp butter

While pan is still hot from frying your pork, deglaze with white wine.  Using a wooden paddle spoon or something with a flat edge, scrape up the bits off the bottom while it is bubbling.  Add in chicken stock and let simmer uncovered until reduced by half and shut off the heat  Add in butter and parsley before serving.  There won't be alot, this isn't a gravy, it is just meant to get a spoonful drizzled over the meat.  If you feel you want more, it is easy to just increase your ingredients!

Parmesan Pasta:
1 lb any long pasta.  Spaghetti, fettuchini, linguine, angel hair, whatever you choose!
4 tbsp butter
1 tbsp olive oil
1 tbsp fresh minced garlic
1 cup grated Parmesan cheese

Cook pasta according to package directions.  While it is draining, in the empty pot, add butter and olive oil, and garlic.  Put it back on your warm burner and turn on low.  Stir until butter is melted and the "bite" has cooked out of the garlic.  Add your pasta back in and toss it with the the mixture.  Add in cheese and toss again.  Serve with your scallopini!

I hope you enjoy this as much as we do!!

Your "miss having my kids and granddaughter for Sunday supper" chefwannabe

My sister's Tuna Noodle Casserole

You know when you love something that someone else makes?  You try to make it but the reality is, it just never tastes the same.  It always tastes better when the original person makes it.  This is how I feel about my sister Karen's, Tuna Noodle Casserole!

I don't know what it is, I can do it exactly the same and it is made with cream soups.  How do you mess that up?   But mine, NEVER tastes like hers.  Hers turns out creamy and perfectly seasoned every single time.  Oh wait, did I mention she is my oldest sister?  She is oldest of 10, and I am the youngest!  Anyway, didn't want that fact to get by anyone.  Mwaahahaha

You may have seen this recipe a million times, but for those who haven't, if you like tuna, please try it.  It seems everyone has their own little tweaks and twists.  I have made it with a homemade cream sauce, blah blah blah, it just isn't tuna noodle casserole without the canned soups.  Sorry.  I don't know if it can ever turn out like hers.  I meant to get this up when Lent started but alas, with that long sickness it is just getting up now.  Make it tonight or next Friday or ANY night of the week!!

Here is what you will need:
1 pkg wide egg noodles (sometimes she uses the ones from the freezer section!)
2 cans of cream of mushroom soup
2 cans of tuna in water, DRAINED
1 soup can of milk
1 onion finely chopped
2 cups crushed up PLAIN potato chips
salt and pepper to taste

Cook noodles according to package directions.  In a saucepan, add in 1 tbsp of butter and chopped onions.  Cook until translucent.   Add in cream soups, milk and salt and pepper to taste and cook until warmed through.  Combine this mixture with your egg noodles and mix thoroughly.  Pour into buttered 9x13 baking dish, cover completely with the crushed potato chips and bake for 10-15 minutes.  Be careful not to bake to long or your casserole will be dry!

Thanks Karen for making sure to snap a photo and making this for me when I was getting over being so sick!!  Love ya!!

Karen, the sister.

I have actually even added some cheese to the sauce on occasion.  Just sayin...

Your "tuna noodle casserole ROCKS" chewannabe

Chris